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Are worth it to make matters worse decided this work doesn't look at all like a cross affixed as it was of but i would say use of the voice was focusing here in one nine hundred seventy one on aspects of death and resurrection which the cross represents your hands because it's. a simple wooden crate. an ammunition crate from the second world war its contents represented dan. above the crate the dead trunk of a spoon use. the trunk of a christmas tree as a symbol of christ's birth. nailed to the create a twisted crucifix a depiction of the crucified christ. and finally on the tree

Finish it with a clementine sauce for you. >> jose: light is key. light and flavorful. >> waiter: gentlemen this is your next course, kokotxas al pil-pil. >> anthony: this is squid ink, the sauce? >> jose: yep. >> anthony: awesome. >> waiter: this is secreto ibérico de bellota. secreto, or the secret, it's a secret cut of the iberian pig. located underneath the front shoulder. >> anthony: ah, yes. >> jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up -- that we put the work doesn't mean it's g...

Catch visitors attention but not day and night night in no use with her gym areas only lit from eight am to six pm so that at night all wildlife are bats and balls and on native water birds have some peace and quiet. and. even though do you try as much as possible to leave nature to its own devices but you've said up to four thousand tourists come here every day how does that work doesn't that cause some conflict that conflict what would you have to put into there's always a potential for conflict there are always reckless people who stray from the power switch is strictly forbidden in some of...

>> anthony: mm. >> waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian's going to come finish it with a clementine sauce for you. >> jose: light is key. light and flavorful. >> waiter: gentlemen this is your next course, kokotxas al pil-pil. >> anthony: this is squid ink, the sauce? >> jose: yep. >> anthony: awesome. >> waiter: this is secreto ibérico de bellota. secreto, or the secret, it's a secret cut of the iberian pig. located underneath the front shoulder. >> anthony: ah, yes. >> jose: this is an homage of the goodness of the sea meets the goodness of the e...

The goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up -- that we put the work doesn't mean it's good. when the food critics, they come. and they say, "the chef was not there." and i look at the food critics saying, "it's almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers are?" every one of those amazing thousands of chefs, sous chefs, that we have across the world, they are as good if not better than the guys that have the big name on top with...