Page 3 - Another Classic News Today

Stripping the thing with my teeth. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesnt happen here. like i said, professional. >> this is going to go like a big fireball? >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of conknack, crea...

Back, behind the screen im stripping the thing with my teeth. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesnt happen here. like i said, professional. >> this is going to go like a big fireball? >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a s...

Would be like, ill be right back, behind the scene. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesnt happen here. like i said, professional. >> like a big fireball. >> fireball, good. the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a filet mignon, and a clas...

Like i said, professional. >> like a big fireball. >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of cognac and cream. and for fred, scampi newberg. when is the last time you saw the word "newberg" on a menu? awesome, absolutely awesome. but for me, that most noble of dishes, dover sole. this appears to be one of the few servers alive that knows how to take it off the bo...

At least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesnt happen here. like i said, professional. >> like a big fireball. >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of cognac and cream. and for fred, scampi newberg. when is the last time...

Zone of classics, such as -- caesar salad, tossed fresh to orlando tableside. beef tartare, prepared tableside as one must. shrimp cocktail not deconstructed, a way jesus wants you to eat them. all served by a dedicated professional culinary school we were taught this, real customers as your final class. we had to do all of that, which inevitably would fly off the fork. i was so bad at it. i would run into trouble and i would be like, ill be right back, behind the scene. at least once a day one ...

La parisian, a hips terr-free zone of classics, such as -- caesar salad, tossed fresh to orlando tableside. beef tartare, prepared tableside as one must. shrimp cocktail not deconstructed, a way jesus wants you to eat them. all served by a dedicated professional. >>. >> caller:nary school we were taught this, real customers as your final class. we had to do all of that, which inevitably would fly off the fork. i was so bad at it. i would run into trouble and i would be like, ill be right back, b...

Oldest european settlements in north america. samuel des champlain, known as the father of new france, sailed up the st. lawrence and founded the site in 1608. when the fighting started with you know who, quebec city was the french stronghold under the bitter end, when the french fell at the plains of abraham. ♪ the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. the continental is the kind of place which i am unreser...

There would be this line from the thing down up their leg. no, that doesnt happen here. like i said, professional. >> like a big fireball. >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a a classic sauce. and for fred, scampi newberg. when is the last time you saw the word "newberg" on a menu? >> awesome, absolutely awesome. >> for me, that most nobel of dishes, dover sole. this appe...

La parisian, a hipster-free zone of classics, such as -- caesar salad, tossed fresh to orlando tableside. beef tartare, prepared tableside as one must. shrimp cocktail not deconstructed, a way jesus wants you to eat them. all served by a dedicated professional. in culinary school we were taught this, real customers as your final class. we had to do all of that, which inevitably would fly off the fork. i was so bad at it. i would run into trouble and i would be like, ill be right back, behind the...