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Look at the aspect work. >> this is smoked veal and potatoes inside. salmon pastrami. >> wait a minute, this is super classic. >> and this, egg and aspic, soft and poached egg in clear gelatin and set broth classically garnished with white ham, tarragon leaves and black truffles. oh, my gosh. i was pretty sure i'd live the rest of my life without ever seeing this again. delicious. but tonight after a full week of franco-canadian full-on assaults on our livers and our lights, fred and dave's thought would be both delicious and merciful to take advantage of the somewhat lighter and familiar fare...

Look at the aspect work. >> this is smoked veal and potatoes inside. salmon pastrami. >> wait a minute, this is super classic. >> and this, egg and aspic, soft and poached egg in clear gelatin and set broth classically garnished with white ham, tarragon leaves and black truffles. oh, my gosh. i was pretty sure i'd live the rest of my life without ever seeing this again. delicious. but tonight after a full week of franco-canadian full-on assaults on our livers and our lights, fred and dave's thought would be both delicious and merciful to take advantage of the somewhat lighter and familiar fare...

>> absolutely. >> no elbows on the table? >> no, it's not proper. >> i'm a total failure as a dining companion. what is that? >> what's that, you ask? an iconic of gastronomy? >> look at that sauce. >> the difficult, a boneless wild hare, garnished with thick slaps of foie gras, seared directly on the cabin's wood stove. >> damn, look at that. >> we're in a wooden shack, over three feet of ice, 100 feet of water. >> you are hopeless romantics, gentlemen. oh, look at that. oh! the seared fois is atop a potato puree. >> of course.

Become sloppy. come prepared with anecdotes? >> absolutely. >> no elbows on the table? >> no, it's not proper. >> i'm a total failure as a dining companion. what is that? >> what's that, you ask? an iconic of gastronomy? >> look at that sauce. >> the difficult, a boneless wild hare, garnished with thick slaps of foie gras, seared directly on the cabin's wood stove. >> damn, look at that. >> we're in a wooden shack, over three feet of ice, 100 feet of water. >> you are hopeless romantics, gentlemen. oh, look at that. oh! the seared fois is atop a potato puree. >> of course. >> nice.

Unbelievable. look at the work. >> this is smoked veal and potatoes inside. salmon pastram sgli wait a minute, this is super classic. >> and this, egg and asnic, soft and poached egg in clear gelatin and set broth classically garnished with white ham, tarragon leaves and black truffles. >> oh, my gosh. thought i'd live the rest of my life without ever seeing this begin. delicious. but tonight after a full week of franco-canadian full on assaults on our livers and our lights, fred and dave's sauce would be both delicious and merciful to take advantage of the somewhat lighter and familiar fare f...