Fermented Sunchokes News Today : Breaking News, Live Updates & Top Stories | Vimarsana

[ 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 dino's and go to edgefield, then go to robert's? >> chef 2: edgefield closes at midnight. >> chef: you gotta see -- have you been to robert's? >> chef 2: but dino's definitely -- >> anthony: i haven't been anywhere. >> chef 2: -- starter and that's it. >> ant...

Are not in a lot of places. >> josh: mm-hmm. >> anthony: whether it's music or restaurants or -- come here and do creative shit. >> josh: yeah, it's a really cool place. it's a lot of fun. >> ryan: a little crumble of sea salt. let me know when it's ready. >> josh: the idea of this place was to cook the way that a bartender bartends. you're looking the person in the eye and handing them the plate of food, there's no hiding. if they love it, then you see that, if they don't love it, then -- >> anthony: plan b. >> josh: yeah. >> anthony: so the menu changes every night? >> josh: at the whim of p...

That, if they don't 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, hospitality's 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,...

>> 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, hospitality's 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 garnished it with a little green sunflower sprouts. so we used three different cooking techniques with one ...

>> 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, hospitality's 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 garnished it with a little green sunflower ...