You dog, take a picture
of me in the action.
Yeah dude.
Awesome.
At work,
after bronzing all day.
It's on a selfie.
You fucking
taking dick pics.
Yeah, we had,
how did you know bro?
Cuz I do the same thing.
We're gonna do this
song called, Baby Blue.
This happens to be one of
my most songiest songs
I've ever done
in my life.
I feel you.
And I'm getting a lot
of radio play on, and
a lot of different,
you know?
It's, it's a different.
Yeah.
It's a different
zone for me.
I'm capturing a mood.
Right.
And the mood was,
I was heart broken
this and that.
Now, I'm just showing
my ass a little bit,
you know, what I mean?
Okay.
It's a beautiful
piano mix.
Oh, it's it's old school.
You know, what I mean?
I could have been
one of the Isley's.
Yeah, totally,
it's got a little
Isaac Hayes in it like-.
Yep.
Oh,.
Oh,.
It's,
it's different,
different.
I'm hurt, right there.
I like it.
I'm hurt.
I can feel it.
I'm hurt.
I like it.
This is totally,
out of the box.
That's, for me.
I mean, no pun intended.
Right on.
All right, so, my label
seems to think that,
that's the one.
That, they think
that's it, huh?
They're putting
money behind that,
and nothing else.
What's a classic dish?
Something from,
from your,
your starts, maybe-.
I thin-.
From your beginnings?
I, I tell you,
I feel you.
Like that kind of a song,
that we could do
like Risotto, and
use like, you naked,
to left-.
Yep.
You're just like
home making-. Make
a Risotto dinner.
A Risotto by yourself.
You know, what I'm
saying like that,
because it takes like
18 to 20 minutes.
It does.
You know,
you don't wanna-.
And you have to stand
there, and stir.
Methodically state-
Yeah.
And stand there,
and stir-.
You can't really move
away from there.
Airing in out.
Yeah, yeah.
You know,
what I'm saying?
In every sense
of the word.
Right.
This one is called this
is right up your alley.
Oh, I love this one.
This is up, yeah.
It's coming together,
just like that.
You know?
Right.
It's like
a, like a Gibson.
It's good.
Smoke good, fuck,
eat, and drink.
That's it.
Drive a nice car, and
sometimes we're in all
green mink, you know?
It's amazing lyrics.
That's all there
is in life to me
at least at this point.
Yeah.
I feel that's a clue
though, I feel like I'm
on the beach there.
Yeah.
I fee like I'm on-.
Yeah.
The beach.
Yeah.
I feel like I'm wearing
sunglasses with zinc on
my noise.
Okay, I got it.
All right.
But you know, chef
you should just listen
to my music, and I.
You know, we've been
following each other.
He's told me that I
have to take it back to
Doctor Lecter,
well-done days.
And I feel like this is a
throwback to that type of
feeling, and, and,
and this is why I wanted
to played this for you.
It's my grooves everyday
before I come to work.
All right. You know-
It gets me ready.
I've, the,
the restaurant has been
immortalized in a rap.
It has.
So, let's play falcon
right now for chef, and
let's see who is going to
come up with what type of
dish-.
What kind of food
that is? Okay.
Oh, yeah.
We look like roast beef.
We do.
Woah!
What about air?
Like something
that flies?
Swan?
Wild swan.
Non stop.
Right on.
Let's fucking cook.
All right, let's cook.
Okay.
Garganelli,
it's a gargante.
And this is the first
type of penne
pasta that was ever made.
Mm,.
So, now, penne pasta
is extruded, and so
on and so forth.
So, we're gonna cut some
squares out real quick.
You're gonna put it right
here on this stump.
And then you push down,
and, and then you don't
push too hard, and
it just comes off.
Okay.
You need to kinda
have baby hands.
Yeah.
So, I have gentle hands.
Got some beautiful.
This is this is with.
This is from Queen,
Flushing.
That is a good
Flushing duck.
The scallops are
outrageous, right now.
This is a,
this is a crazy
Crazy.
We have a-.
It's a crazy system
you have here.
Well, we have,
we have a lunch crew,
and a dinner crew.
We're over we're at 155
employees at Marea,
all front, and
back house.
I can't even handle two,
or three people.
Right?
Like, what am I gonna do?
Seven services a week but
two, you know, or
a bunch of dinners.
So, we have 14 services.
Wanna get in
the restaurant business?
I mean, one day.
Yeah, right?
One day when I
have the time.
We got some crudo here.
Some raw, langostino.
Just a little,
couple drops of lemon.
Oh, this,
this very much reminds me
of being at the beach.
It's just like we're
putting little pieces
together, and
Italian food has so
many different genres
that we can start to,
chilli, or palm hearts.
You can eat that
down in Sicily.
So, we're really having
a fun time mixing it
all together.
All right?
Beautiful.
Okay, do you feel like,
you see Terry right here?
This is 100% what I
was thinking about.
Who's got a sharpie?
But maybe we'll hang
this up in the office.
It's for you, Terry.
For our next for
Baby Blue.
I think, cuz it speaks
about sorrow, sadness.
I think, you know,
making Risotto.
Something you gotta,
like, methodical with.
And theres care,
theres care put into it.
There's care is
kinda like a woman.
You have to put
care into a woman.
So, we're gonna
make like,
a little wild
mushroom Risotto.
Well, how do
we start here?
I tell you what?
We have a little
bit of onion.
Yep.
A little
with a bit of rice.
You started clean.
Dry.
Yes.
Everything dry?
Dry is the best way.
That way's all the starch
stays inside the pan.
And therefore, you would
need less butter in order
to get it whipped,
and creamy.
And so, a lot of times
people overcompensate
with putting a lot
of butter in, or
they put it in the butter
in when it's too hot.
Wrong time.
And it just becomes
a soup, you know?
Exactly.
And also another
thing that people do,
is they put too much
liquid inside, and
what happens-.
Little by little.
Little by little.
And people ask, well,
why do I need to do that?
Well, the, the grains of
rice scratch together
when there's not
that much water, or
liquid, cooking liquid,
inside.
But there's a lot of
liquid up to here.
The, the kernels just
kind of dance around-.
Yeah.
In the water, and
they never knock each
other against each other,
and so therefore-.
Some friction here.
Friction, exactly.
I mean, when I learned
how to make it,
it's always you have
the start here, ladle it,
every little bit.
Let it evaporate a little
bit from the top where
you can see it.
You got it.
Add a little more.
Listen like,
I know you're going back
to the stratosphere but
in case you ever need
to like hang out
with rapping, you
always got a place for
me cuz you just
explained it, right now.
You just explained
how to do Risotto,
the, the correct way.
Listen, the, the,
these skills aren't
gonna be here forever.
But it's about-
But these will.
Yes.
Go ahead.
You give me,
give me stirring
a little bit.
Okay?
So, now you can think
Baby blue right in.
Yeah, you,
you sit in here, you,
you really have to
like care for this.
It's, it's a thinkings
man's dish.
You have to sit here, and
really think about what
you've been doing
with your life.
So, little bit of diced
a little beach mushroom.
Beautiful.
Right.
We're going to saute
this out, and, and
these mushrooms are going
to go inside here.
It's amazing though,
right?
No seasoning, but we're-.
That's no seasoning?
Right, that's
no seasoning.
I mean like-.
Right, I mean,
I'm saying-.
It's perfectly chewy.
Perfectly.
Okay, and we put a little
bit or parsley, right?
And so, I have this often
fired, you see this?
This is called.
You're mounting it
with the butter.
You're mounting it
with the butter.
'Kay?
And then watch,
where going to put just a
little bit on it, right?
Slightest bit to
open it up again.
Right?
As you see,
he's adding cheese every,
bye the handful.
Right.
Those are big mitts also.
You call these paws.
Yeah, there you go.
I got the soft hands.
All right?
You see how this is gonna
come out like real,
real nice, right?
See how it just
spreads like that?
A little tap.
It's not supposed
to be one glove,
it's supposed to just,
ooh-.
Right?
We'll put just
a little chicken,
the sauce on top here.
Just a little
bit more right?
So, Baby blue-.
This is,
this is definitely gonna
get me over my woes.
Okay.
So, we got some
dried squab here,
roasting in a pan.
There is lyric I got
squab in the oven with
a pear glaze.
That's true.
I know that's an older,
It's very,
it's old timey, right?
It's old, it's you know,
but it's,
it's one of my favorites.
And what we do, is we
roast it on the crown.
And what happens is,
is it concentrates
the flavor,
when it dry ages the,
the, the liquid, and
the moisture goes
out of there.
And concentrates
the flavor
when you buy with
the entrails in.
You just want that cuz
it adds more flavor.
Of coarse.
Yep.
And that would usually
be to take the skin,
I mean, take the-.
Yeah.
Feathers off.
Or whatever.
Exactly.
And so,
they, they do this.
So, these you have to
be very, very careful
because we also have to
torch them a bit, too.
Kind of old school,
like we'd do in Europe.
Like a smokey?
Like a smokey.
When's the last time
you heard this?
Like a long time.
Literally, a couple
of years.
No.
I haven't, oh,
I forgot this.
How can you fucking
forget this shit?
I haven't-.
This is epic.
I don't like listening
to my old, my-.
I know.
I don't like my old
dishes either.
Exactly.
You know, what it is.
You wanna move on.
I'm just teeing him up,
right now.
I'm impressed.
I was at my most creative
at this point.
I had the broken leg,
I was, oh, what's,
what is this, Francesco?
First little bit of
wine in your glass is
definitely for the.
Right on.
What are we having?
Oh,.
German Riesley,
Peter Lower.
Fast six.
Show me what
to do with it.
I see you just
swirled it.
Yeah, you know?
You want to aerate
it a little bit.
All right.
Right?
You can see.
Nice and crisp.
So, here we go.
Check that finish out.
It remains on
your palate.
It has a snickery.
It's everlasting, yeah.
It's everlasting.
It tastes kinda like
a good like apple juice.
Like, I could drink
this constantly-.
Right. Yeah.
A very good apple juice.
Yeah, very good
apple juice.
Yeah.
Shall we?
Yes, we shall.
Okay.
Hm, 2012.
Beautiful.
To go with the something.
Very two, two the same
almost same color,
very light,
This wine does see some
time in New Oak.
Check that right out,
you get oak right away.
Oak.
Oak.
All I smell is oak.
Completely different
though,
isn't that amazing?
I don't know.
And this really goes,
it just gives you this,
gives you this
feeling of the full.
It's incredible,
it's delicious shit.
This is my kinda,
I like old funky basement
you know, flavor.
100% Nebbiolo
from Gattinara.
This is gonna go
great with suat.
I like really traditional
more rustic wine,
because I think
that's a rustic dish.
Yep.
So, this wouldn't be
considered a rustic wine,
for sure?
Rustic elegance.
Yep, there you go.
Not, not high,
not in your face.
That's what
I'm all about.
But you bring it up here,
it's like-.
This is actually,
this depicts me.
Berry, you know, berries,
and cher, you know,
like very, but
it's mature.
You know?
It's not,.
It is.
I think we should on this
before we get in here.
Sounds good.
Thank you very much for
allof these, guys.
I appreciate everything.
Cheers man.
One breastises.
One breasts.
See how firm it is?
Like-.
It's a, I mean, with
the skin, like you said,
you got it perfectly,
like it's gorgeous.
But just, you're
smelling wild game.
You're smelling
like this,
it smells like it just
came out of the oven.
Smell that?
Mm-hm.
Now, that when you put
wine with that flavor,
you'll, you'll watch the
just open up right now.
Well, when you
said berry-like,
at the end after I've
tasted the squab,
and the wine together,
I swore I tasted rough,
like, cherries-.
Mm-hm.
And blackberries, and
stuff, and just-.
Fruit comes out.
Oh, man.
Oh, so I guess.
I get it.
Mm-hm.
Thank you for
helping me get it man.
It is all right.
And then we'll do a piece
of crisp kale as well.
Is this fried?
Hm,.
Oven baked?
When you put that
in your mouth,
did you kind of feel
your palate awake?
Bro, it's like,
it's like-.
You want me to tell
you what the fuck
that taste like?
What?
Permanent marker,
but I love it.
Yeah.
It's a, it's an-.
It's a nice-.
No, I know what you mean.
It's a, it's a, that,
that smell is like when
you smell the marker.
It's like when
you taste a very,
very fresh new wine,
it's very tight.
It can smell
like band-aids.
Yes.
Like a pack
of band-aids or.
I know exactly,
what you mean.
Mm-hm.
It's things, but
it's not a bad thing.
Right.
Cuz I, I love the way.
Munchies, the other day
I had some truffles,
and I swore it tasted
like when you open a bag
of Lays potatoes chips.
Some, yeah.
It,
but that's your palate,
your sensory.
You, you, you,
you, detect-.
When I said, it every,
people were like yeah,
yeah, you're right.
That's why it's always up
for discussion, as well.
Like, oh you must
not have red wine
with seafood.
Don't, don't-.
You can do
whatever you want.
Because everybody's
palate you know,
deciphers different
flavors, in, in,
in different ways.
There's something to be
said about sitting with
such a talent such as,
yourself, who prepared
this incredible meal,
you know?
I appreciate it.
You know?
Likewise, though.
Well, thank you.
You give us a lot
of pleasure.
This is probably,
one of my all-time
favorite Action Bronson
songs, right here.
