MUNCHIES: Chef’s Night Out with Red Medicine


[MUSIC] It’s kinda hard to
label yourself. You call yourself
an artist and all of a sudden you sound
like an asshole, or you know, pretentious. But I like to think
that to have some maybe slightly interesting
skill sets, and at the end of the day, I’m
just trying to make food that has an emotional
connection to myself. And something that is
you know, beautiful so you can take that
however you want. [MUSIC] [SOUND]. [MUSIC] My name is Jordan Kahn. I’m the chef/owner of Red
Medicine Restaurant in Beverly Hills. It’s a modern,
progressive restaurant. We try to make our food
as beautiful as we can. And taking natural
ingredients, and turning them into
things that, you know, are really spectacular. [MUSIC] This is our
newest edition to the dessert menu. I’ve actually been a pastry chef my
whole career. Red Medicine is
the first time I’ve actually done savory
professionally. I mean, I’ve been cooking
since I was very young. My first cooking idol was
Thomas Keller, for sure. I got a copy of the
French Laundry Cookbook for Christmas
one year when I was in high school and
that pretty much was the day when everything
changed for me. Right when I went to
culinary school I wrote Thomas Keller
a letter. It was like an absurd,
like, eight-page letter
professing my great love for him and you know,
all of these things. Man, if I had a copy
of that right now I bet it would
be hysterical. He responded
through email like six months later. When I opened my
email that day, like, that was a big
freak-out moment. I started there at
the French Laundry when I was 17. I’m sure there’s probably
some nine-year-old prodigy in there today,
but it certainly, at the time, what I was
told by the chefs then is that I was the youngest
to start there. This is actually the second course
on the tasty menu. The base of it
is a custard. This is walnut marzipan,
cuz we don’t have enough pastry techniques
in our food already, and we are rolling them in
purple cabbage powder. Color was always
a big inspiration. There’s a lot of times
when I want a certain flavor or an ingredient
or a texture in a dish but I am not
happy with the color so I will change
the color of it. A walnut is not
supposed to be purple. A brown walnut
didn’t make sense in the dish aesthetically so
we made it purple so that it would fit and also you know, it bridges
the taste as well. This is the first course
on our tasting menu. It’s based on trout roe. You’re eating raw snap
peas with the trout roe. The dual texture
of the two sort of spheres are kind of neat. Because these are crunchy
and these pop as well. These are sort of
pickled onion petals. This is lemon curds. So we’re just gonna
take our mineral oil, all the area in there we
just worked so hard for. We’re gonna cover it up, try to make sure that
everything is layered. When you look at a
Jackson Pollock painting, probably the most
fascinating parts of it is, is the layering. And like,
you know that the first, second, third, fourth, and all the layers
in-between that have the, same amount of care
put into it as the final layer. Which is the you know, the one that’s
most in your face. So we kind of try to
make it similar where you know, even though
we’re covering it up, we don’t just,
we still care about placing everything
really properly. That’s the first course. Next is a dish
of mushrooms. The finished dish version
of this is actually gets a glass close over it so it actually looks like
a living terrarium. Nature certainly is
a theme in our dishes. When we first opened, my
sous chef and I would go to the farmers markets
in Santa Monica, when we were driving by it’s
like, holy shit, look at that whole hillside is
covered in you know, fennel or, or nasturtiums
or whatever it is. And so we’d get out, we’d
pick some, bring it back, and then eventually
we’d spend more time picking and
less time at the markets. And then eventually we
just cut out the markets altogether and
we just went foraging. It’s kind of a
show-stopper, I suppose, at the table when it
drops cuz a lot of people will just continue
with their conversation, whatever, which
is totally fine. But this one generally
stops, so whatever. [MUSIC]>>You guys ready?>>Yes, hey!>>Oh, hey, what’s up!>>[LAUGH]
>>How’s it going? Gloria and Mike are really great
to go out with. Gloria is my girlfriend, she’s a sommelier
at Spago. Mike, oh man,
he’s a ball of fun. It’s kind of impossible
to not fall in love with Mike the first five minutes
that you meet him. He’s like
a professional eater and he likes to think
of himself as a, as a chef, but
he’s not a chef.>>I’m a professional
third wheel.>>He even wore his
button down shirt today.>>It’s a little
too small [LAUGH]. It looks good.>>No it’s true. But it.
>>Powder blue is a nice touch. [MUSIC]>>All right, so what’s
the plan for tonight? Where we going?>>First place is
La Cevicheria. Mike, I’m gonna order
a special dish for you called Bloody Clams. Tastes like somebody
microplaned pennies over the clams.>>Why would you want
to eat that dish?>>Some people love them.>>Some people think
they’re amazing.>>I like blood.>>You may be one
of those people.>>Is it clam
with like blood? Seems like there’s something
wrong with that clam.>>Something like we
should throw these away. These are the people that
save all those clams.>>All the rejects.>>All the discarded,
rejected clams. Who’s ready for
some blood?>>Oh, they’re closed. Oh, they’re open.>>They’re open. [MUSIC] We started with La
Cevicheria and I chose to go there because it’s
a small restaurant, literally mom and pop. It’s owned by
a husband and wife, Catalina and Julio. They’re really,
really sweet people, and beyond that, the food
is really delicious. They don’t make
anything bad. Everything there’s really
good and dishes that you can’t really
get at most places.>>My restaurant,
La Cevicheria is open since since 2002. We opened at the end
of the year. And we’ve been you know,
rocking all these years.>>Are you
ready to order?>>Yes. I want the la
[INAUDIBLE]. As well as
the shrimp tacos. We’re also gonna
get fish tacos.>>We’re gonna
get an order of fish tacos for everybody. We’re gonna do an order
of the bloody clams.>>The half shell or
the ceviche?>>You want a half
shell or ceviche?>>Ceviche.>>When Jordan comes to
the restaurant he orders the mariscala, which is
New Zealand mussels, shrimp, and calamari and
in the sauce.>>This reminds me of
like my childhood. My grandmother used
to make Cuban seafood>>Are you Cuban?>>Yeah.
>>I didn’t know that.>>You didn’t know that?>>I did not.>>HIs mother’s side. You know,
it’s not like this is like sitting back
there in a, in a pot. You know,
everything takes time. Because she does, she
makes everything fresh.>>[CROSSTALK] Oh,
you can tell. It’s very, very good.>>Oh,
this is really good. I’ve never had this.>>Very good shrimp. Really good.>>Delicious, right?>>Are you supposed
to peel it?>>Mm-hm.
>>Are you sure? I ate the peel and
it’s fantastic.>>This is
the bloody clam. Meat and tomatoes and
onions, a little bit of ketchup, little
bit of English sauce. I don’t,
I can’t tell the name. It’s Worcestershire,
something like that. I cannot say
the name exactly of that English sauce. This is a very
popular dish. This is like our
signature dish. This is, wow. How are you, Gloria?>>Good, how are you?>>Fine, thank you! Hi!
So nice to see you.>>Good to see you.>>This is the bloody
clams ceviche.>>Do you see that?
That is a lot, that’s a lot of blood.>>Go for it.>>[LAUGH] Tiniest bite. [LAUGH]. [MUSIC]>>How is it?>>Not bad at all. Good. They might want to
change the name of the dish, though.>>To?>>Juicy clams. It’s just like
a half-shell and a, a bloody clam inside.>>And they’re pure form.>>Can I get one
on the half-shell?>>You can ask her.>>I feel like
>>Here you go, sir.>>Oh, thank you. Oh, beautiful. Thank you.>>Wonderful.>>Okay, so now I can
get the full experience. So this is just
how they come out? Nothing to them. It doesn’t, like,
drown in its own blood? There’s so much blood? [INAUDIBLE].>>Stop procrastinating.>>Okay.>>He’s trying to
buy himself time.>>[LAUGH].>>That’s like,
their own, their ink.>>I prefer ink. Ink is rare.>>To ink yeah, to blood. [MUSIC] [CROSSTALK] So good.>>Thank you so much.>>Thank you.>>Can you,
can you come by the restaurant tonight?>>Yeah, what time?>>Ten o’clock, 10:30?>>Thank you so much.>>I’ll see you in a bit.>>Bye.>>Okay, bye bye,
goodnight.>>So, now we’re
going for ice cream?>>Now, we’re going for
ice cream. We’re heading
to Quenelle. And the chef-owner
of Quenelle used to be my sous chef at 14. I don’t know if you guys are familiar
with Jamba Juice.>>Oh, yeah.
>>They have a drink on the menu called
the Orange Dream Machine.>>Oh, I love that drink. That’s an incredible
drink.>>John,
John invented it.>>That’s like inventing
like the hole puncher. [MUSIC] [MUSIC] Thank you so much.>>Here you go.>>Oh man.
I know John, I worked with John. He makes really
good ice creams. That’s basically the
reason why we decided to go, but I’ve been
there before and, you know, I know John
can’t say no to me. I just kinda
walk wherever I want anyway, so.>>Chef, what is that?>>No, we have to guess.>>Oh that’s good,
that’s good.>>Oh, we have to guess? It’s part of green. [MUSIC]
He’s an awesome guy. He’s really nice.
He’s a lot of fun. He’s really quiet, like,
whenever he speaks it’s always very important
and, like, hysterical. He’s very poignant.>>You wanna see
a pastry chef freak out?>>Yeah.>>Just leave his
freezer door open.>>Really? [LAUGH].>>Closed, yeah.>>One thing that makes
his ice creams a bit interesting. Uses eggs in his
ice cream, but he doesn’t cook them. And it was fascinating. The first time I ate his
ice cream, I was like, I was like,
there are eggs in here. And the texture’s
different. And he goes yeah,
they’re not cooked. I was like that’s so
weird. I was like, how come? And he explained it. He’s like, well,
I wanted kind of Philadelphia-style ice
cream, which is basically
just milk and sugar. Like ice cream
that you buy from the grocery store. And it melts very,
very liquid. He’s like, I wanted to have that
thin melting quality but I still wanted flavor
from the eggs. So we still put, so we put pasteurized
eggs in it. It’s like it’s
really smart.>>’Kay.
>>You wanna like cone?>>Yes.>>I was gonna
go with cup.>>Should I go cone?>>A cone.
We can test the waffle cone.>>Okay, okay, okay.>>[LAUGH].>>So, Mike got a cone
and John put streusel in the bottom, so
Mike’s goal was to get to the streusel before
it sogged out. So he basically ate
an entire massive ice cream cone in
about two minutes.>>Yeah, I worked. It was a long road,
a lot of work. I’m there. Real good.>>[LAUGH] Gloria went
with a more traditional. Did she go She went cup.>>Oh, it’s so good. I got the blueberry
pie and the root beer. Epic. Just epic.>>And I decided to go
with an off-menu item, which is the ice
cream sandwich.>>Snickerdoodle
cookie with concord grape creamsicle. And strawberry
shortcake and caramel. Aw, delicious.>>John has two
little baby boys. They’re both like super
cute little Asian babies. Got a huge blown up
cut out of his son Joshua’s face.>>That’s amazing. He’s really cute.>>How cute is that kid? I know. And he’s right next to the safe food
handling guide. Why is he there?>>To make sure
that people wash their hands after they
use the restroom.>>He’s the moral
conscience of Pinnel.>>Look at his eyes. He’s looking right at
that, right at the sink.>>They follow you. [MUSIC]>>You’re gonna come
with us, right? Mike’s got a spot for his
spicy tuna hand-rolls. We’ll fill you in, Mike is a spicy tuna
hand-roll expert.>>All right let’s go.>>Can I run the bathroom
really quick? I will wash my hands. You’re somewhat
[INAUDIBLE]>>Oh, where is the car? Oh there it is.>>So where are we going?>>We’re gonna go my
friend, I started going to this sushi place
a while back and he’s a really nice guy, unbelievable,
West Hollywood. We’re gonna grab
some hand rolls.>>I have never
been here. This is Mike’s hidden gem
that he’s recommending, we’re going in blind,
and we’re trusting him. And you know, if it
sucks, trust me, we’ll, we’ll all give him a
ration of shit afterward. You don’t see
this everyday. A grand opening and
a for lease sign.>>[LAUGH].>>That business did
not do well, fast. That’s like, that’s
like the equivalent of how quickly I eat.>>[LAUGH].>>Forehand was
really quick. Is that good? Oh, thank you so much. Mike has has personal
love affair with spicy tuna hand rolls. It’s like, it’s like,
a frog’s tongue, you have to catch it in
super slow motion to see him eat it cuz
it goes so fast. [MUSIC]>>Would you
like another? [LAUGH]
>>That’s how it’s done.>>The hand roll was,
was great. The rice was warm,
it was properly seasoned, nice amount of
vinegar and sugar. The fish was fresh
you know, it was, it was everything
you look for in a spicy tuna
hand roll, I think. Mike definitely knows
his way around. He’s, he’s been to
enough places to know who has the good
ones and who doesn’t, so.>>Oh, this is good.>>That was very good. Really good [INAUDIBLE].>>Delicious.
>>I feel like, just, yeah, now we
gotta go back and cook.>>Yeah.
>>I’m exhausted and full.>>You cook, I’ll be
drinking champagne. [LAUGH]
>>I am so hungry and ready to eat your
southern food.>>I’m ready,
yeah, as well.>>Can we make
sweet potatoes? [LAUGH] Cornbread?>>We’re gonna make some
collard greens some cornbread based on Mike’s
suggestion we’ll, we’ll knock out some sweet
potatoes [CROSSTALK].>>Oh, nice.
>>That was excellent, that was excellent chef.>>Thank you. [MUSIC] I thought it would be
nice to invite every, all the restaurants
that we went to, and invite those people back,
to cook for them, cuz they were so generous to, you know,
open up for us. So, growing up
in Savannah, I decided to make
some southern food. So we did collard greens, grits, cornbread smoked
a pork butt, sweet potatoes just, like,
really comforting food. It was nice, and I think southern food
is always a winner, and also, it was late last
night, so it’s like. It’s nice, warm like
comforting food to have late at night.>>So these are just
roasted in the skins and then we peel them.>>Well John was easy. I just put him
on pastry and he was done in
five minutes. The banana cream pie,
whoo.>>John’s fucking.>>He’s crushing
it over there.>>Oh yeah, dude.>>Mike I gave
him the task of the sweet potatoes. And there was some
bourbon involved and he’s like,
is this gonna flame? I was like, yes. He’s like,
how does it work? He wants to be a chef so
bad. But he’s just so
terrible. Close and free. Now you feel like
a real chef.>>I do.
I really do. Thank you. It probably tastes
horrible but I do feel good. [MUSIC]>>Awesome.>>Thanks guys for
coming. This is just some southern food that I
kinda grew up with. There’s two pork butts. These are collard greens
with bacon, sweet potatoes, cornbread, and
then Anson Mills grits.>>Thank you so much.>>Thank you.
>>Thank you.>>So excited.>>Thanks.
We had, we had a fantastic
meal in Las Cevicheria. [MUSIC]>>Delicious. Really, really good. I have not had a lot
of southern food, especially from this
part of the south. And it’s very, very good.>>I think the Munchies
meal is a success. Yeah, I mean, it’s some,
somewhat nostalgic for me being back
in the south.>>OMG, what is that? Is that banana pudding? Cuz if it is,
I’m gonna die.>>Banana pudding
[INAUDIBLE] very happy.>>Oh my god.>>Thank you guys for
coming.>>Thank you. Thank you.>>Great time.>>Thank you everybody.>>Last night was just
kind of a gluttonous tour of really good
restaurants and we ordered way too much
food and ate way too much ice cream, and you know,
a, a lot of bloody clams. It was just,
it was delicious, but by the end of it we were
just spent and exhausted.>>Is your shirt clean?>>Yeah, I did it.>>You did it? That deserves
an applause. [APPLAUSE].>>[APPLAUSE].>>This button’s
gonna shoot off and poke his eye out. [LAUGH].
>>[LAUGH].>>But I did,
I did make it. It is clean.>>I would choke and
die, and that would really
be the story.>>That would,
that would be an out. They, they’d
have their out.>>[LAUGH]
[SOUND]

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