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I just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, please? >> just one dollop, okay? >> we roast the asparagus with that branch. do not eat that branch. >> okay. >> underneath is a small pile of ...

That one, please? >> i think also, respect to you all chefs, how should you know anything about this landscape? i've been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, ...

Yes. >> we roast the asparagus with that branch. do not eat that branch. >> okay. >> underneath is a small pile of tender spruce shoots, sauce and a fresh green paste. >> that is incredible. >> wow. >> the flavor of this, huh? >> so this is actually beer made from asparagus. >> it's tasty. >> yeah. >> what the meat? >> veal. >> veal? what was the name of the cow? >> 76300330. >> chef, do you want to do the tartar? >> what are you thinking, just hack up the meat? >> hack up the meat. >> it already looks good. >> i'm going on the asparagus and the leeks. clean them up, grill then. a little sun l...

I've been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, please? >> just one dollop, okay? >> we roast the asparagus with that branch. do not eat that branch. >> okay.

That one, please? >> i think also, respect to you all chefs, how should you know anything about this landscape? i've been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, ...