Fermented Sunchokes News Today

[ laughter ] ♪ [ cheers ] ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la la sha la la la la la ♪ ♪ sha la la la la sha la la la la la la ♪ >> chef: what if we just get dinos and go to edgefield, then go to roberts? >> chef 2: edgefield closes at midnight. >> chef: you gotta see -- have you been to roberts? >> chef 2: but dino...

Are not in a lot of places. >> josh: mm-hmm. >> anthony: whether its music or restaurants or -- come here and do creative shit. >> josh: yeah, its a really cool place. its a lot of fun. >> ryan: a little crumble of sea salt. let me know when its ready. >> josh: the idea of this place was to cook the way that a bartender bartends. youre looking the person in the eye and handing them the plate of food, theres no hiding. if they love it, then you see that, if they dont love it, then -- >> anthony: ...

That, if they dont love it, then -- >> anthony: plan b. >> josh: yeah. >> anthony: so the menu changes every night? >> josh: at the whim of poli right now. >> anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitalitys tavernita, little market brasserie, and barcito. >> ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit ...

>> josh: at the whim of poli right now. >> anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitalitys tavernita, little market brasserie, and barcito. >> ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, we topped it with a little bit of fermented sunchokes, the base of the sunflower plant, and just garnishe...

>> josh: yeah. >> anthony: so the menu changes every night? >> josh: at the whim of poli right now. >> anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitalitys tavernita, little market brasserie, and barcito. >> ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, but we topped it with a little bit of ferment...

And do creative shit. >> josh: yeah, its a really cool place. its a lot of fun. >> ryan: a little crumble of sea salt. let me know when its ready. >> josh: the idea of this place was to cook the way that a bartender bartends. youre looking the person in the eye and handing them the plate of food, theres no hiding. if they love it, then you see that, if they dont love it, then -- >> anthony: plan b. >> josh: yeah. >> anthony: so the menu changes every night? >> josh: at the whim of poli right now...

And do creative shit. >> josh: yeah, its a really cool place. its a lot of fun. >> ryan: a little crumble of sea salt. let me know when its ready. >> josh: the idea of this place was to cook the way that a bartender bartends. youre looking the person in the eye and handing them the plate of food, theres no hiding. if they love it, then you see that, if they dont love it, then -- >> anthony: plan b. >> josh: yeah. >> anthony: so the menu changes every night? >> josh: at the whim of poli right now...

>> josh: at the whim of poli right now. >> anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitalitys tavernita, little market brasserie, and barcito. >> ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, but we topped it with a little bit of fermented sunchokes, the base of the sunflower plant, and just garn...

Risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, but we topped it with a little bit of fermented sunchokes, the base of the sunflower plant, and just garnished it with a little green sunflower sprouts. so we used three different cooking techniques with one ingredient to make this dish. enjoy. >> anthony: beautiful. mm. insanely delicious. nothing about that description sounded particularly interesti...

That, if they dont love it, then -- >> anthony: plan b. >> josh: yeah. >> anthony: so the menu changes every night? >> josh: at the whim of poli right now. >> anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitalitys tavernita, little market brasserie, and barcito. >> ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit ...