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[MUSIC]
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It's kinda hard to label yourself.
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You call yourself an artist and
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all of a sudden you sound like an asshole, or
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you know, pretentious.
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But I like to think that to have some maybe
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slightly interesting skill sets, and at
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the end of the day, I'm just trying to make food
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that has an emotional connection to myself.
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And something that is you know, beautiful so
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you can take that however you want.
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[MUSIC]
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[SOUND].
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[MUSIC]
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My name is Jordan Kahn.
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I'm the chef/owner of Red Medicine Restaurant in
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Beverly Hills.
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It's a modern, progressive restaurant.
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We try to make our food as beautiful as we can.
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And taking natural ingredients, and
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turning them into things that, you know,
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are really spectacular.
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[MUSIC]
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This is our newest edition to
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the dessert menu.
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I've actually been
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a pastry chef my whole career.
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Red Medicine is the first time I've
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actually done savory professionally.
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I mean, I've been cooking since I was very young.
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My first cooking idol was Thomas Keller, for sure.
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I got a copy of the French Laundry Cookbook
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for Christmas one year when I
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was in high school and that pretty much was
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the day when everything changed for me.
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Right when I went to culinary school I
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wrote Thomas Keller a letter.
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It was like an absurd, like,
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eight-page letter professing my great love
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for him and you know, all of these things.
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Man, if I had a copy of that right now I
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bet it would be hysterical.
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He responded through email
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like six months later.
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When I opened my email that day,
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like, that was a big freak-out moment.
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I started there at the French Laundry when I
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was 17.
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I'm sure there's probably some nine-year-old
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prodigy in there today, but it certainly,
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at the time, what I was told by the chefs then is
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that I was the youngest to start there.
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This is actually
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the second course on the tasty menu.
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The base of it is a custard.
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This is walnut marzipan, cuz we don't have
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enough pastry techniques in our food already, and
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we are rolling them in purple cabbage powder.
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Color was always a big inspiration.
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There's a lot of times when I want a certain
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flavor or an ingredient or a texture in
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a dish but I am not happy with the color so
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I will change the color of it.
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A walnut is not supposed to be purple.
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A brown walnut didn't make sense in
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the dish aesthetically so we made it purple so
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that it would fit and
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also you know, it bridges the taste as well.
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This is the first course on our tasting menu.
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It's based on trout roe.
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You're eating raw snap peas with the trout roe.
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The dual texture of the two sort of
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spheres are kind of neat.
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Because these are crunchy and these pop as well.
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These are sort of pickled onion petals.
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This is lemon curds.
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So we're just gonna take our mineral oil,
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all the area in there we just worked so hard for.
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We're gonna cover it up,
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try to make sure that everything is layered.
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When you look at a Jackson Pollock painting,
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probably the most fascinating parts of it
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is, is the layering.
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And like, you know that the first,
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second, third, fourth,
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and all the layers in-between that have the,
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same amount of care put into it as
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the final layer.
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Which is the you know,
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the one that's most in your face.
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So we kind of try to make it similar where
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you know, even though we're covering it up,
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we don't just, we still care about
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placing everything really properly.
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That's the first course.
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Next is a dish of mushrooms.
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The finished dish version of this is actually gets
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a glass close over it so
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it actually looks like a living terrarium.
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Nature certainly is a theme in our dishes.
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When we first opened, my sous chef and I would go
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to the farmers markets in Santa Monica, when we
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were driving by it's like, holy shit, look at
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that whole hillside is covered in you know,
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fennel or, or nasturtiums or whatever it is.
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And so we'd get out, we'd pick some, bring it back,
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and then eventually we'd spend more
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time picking and less time at the markets.
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And then eventually we just cut out the markets
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altogether and we just went foraging.
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It's kind of a show-stopper, I suppose,
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at the table when it drops cuz a lot of
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people will just continue with their conversation,
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whatever, which is totally fine.
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But this one generally stops, so whatever.
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[MUSIC]
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>> You guys ready?
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>> Yes, hey!
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>> Oh, hey, what's up!
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>> [LAUGH] >> How's it going?
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Gloria and Mike
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are really great to go out with.
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Gloria is my girlfriend,
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she's a sommelier at Spago.
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Mike, oh man, he's a ball of fun.
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It's kind of impossible to not fall in
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love with Mike
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the first five minutes that you meet him.
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He's like a professional eater and
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he likes to think of himself as a,
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as a chef, but he's not a chef.
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>> I'm a professional third wheel.
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>> He even wore his button down shirt today.
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>> It's a little too small [LAUGH].
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It looks good.
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>> No it's true.
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But it. >> Powder blue is
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a nice touch.
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[MUSIC]
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>> All right, so what's the plan for tonight?
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Where we going?
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>> First place is La Cevicheria.
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Mike, I'm gonna order a special dish for
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you called Bloody Clams.
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Tastes like somebody microplaned pennies over
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the clams.
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>> Why would you want to eat that dish?
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>> Some people love them.
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>> Some people think they're amazing.
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>> I like blood.
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>> You may be one of those people.
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>> Is it clam with like blood?
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Seems like
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there's something wrong with that clam.
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>> Something like we should throw these away.
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These are the people that save all those clams.
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>> All the rejects.
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>> All the discarded, rejected clams.
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Who's ready for some blood?
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>> Oh, they're closed.
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Oh, they're open.
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>> They're open.
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[MUSIC]
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We started with La Cevicheria and I chose to
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go there because it's a small restaurant,
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literally mom and pop.
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It's owned by a husband and
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wife, Catalina and Julio.
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They're really, really sweet people, and
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beyond that, the food is really delicious.
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They don't make anything bad.
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Everything there's really good and dishes that
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you can't really get at most places.
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>> My restaurant, La Cevicheria is open
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since since 2002.
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We opened at the end of the year.
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And we've been you know, rocking all these years.
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>> Are you ready to order?
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>> Yes.
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I want the la [INAUDIBLE].
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As well as the shrimp tacos.
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We're also gonna get fish tacos.
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>> We're gonna get an order of
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fish tacos for everybody.
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We're gonna do an order of the bloody clams.
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>> The half shell or the ceviche?
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>> You want a half shell or ceviche?
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>> Ceviche.
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>> When Jordan comes to the restaurant he orders
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the mariscala, which is New Zealand mussels,
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shrimp, and calamari and in the sauce.
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>> This reminds me of like my childhood.
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My grandmother used to make Cuban seafood
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>> Are you Cuban?
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>> Yeah. >> I didn't know that.
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>> You didn't know that?
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>> I did not.
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>> HIs mother's side.
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You know, it's not like this is
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like sitting back there in a, in a pot.
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You know, everything takes time.
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Because she does, she makes everything fresh.
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>> [CROSSTALK] Oh, you can tell.
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It's very, very good.
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>> Oh, this is really good.
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I've never had this.
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>> Very good shrimp.
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Really good.
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>> Delicious, right?
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>> Are you supposed to peel it?
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>> Mm-hm. >> Are you sure?
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I ate the peel and it's fantastic.
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>> This is the bloody clam.
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Meat and tomatoes and onions, a little bit
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of ketchup, little bit of English sauce.
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I don't, I can't tell the name.
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It's Worcestershire, something like that.
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I cannot say the name exactly of
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that English sauce.
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This is a very popular dish.
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This is like our signature dish.
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This is, wow.
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How are you, Gloria?
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>> Good, how are you?
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>> Fine, thank you!
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Hi! So nice to see you.
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>> Good to see you.
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>> This is the bloody clams ceviche.
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>> Do you see that? That is a lot,
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that's a lot of blood.
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>> Go for it.
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>> [LAUGH] Tiniest bite.
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[LAUGH].
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[MUSIC]
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>> How is it?
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>> Not bad at all.
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Good.
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They might want to change the name of
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the dish, though.
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>> To?
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>> Juicy clams.
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It's just like a half-shell and a,
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a bloody clam inside.
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>> And they're pure form.
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>> Can I get one on the half-shell?
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>> You can ask her.
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>> I feel like >> Here you go, sir.
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>> Oh, thank you.
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Oh, beautiful.
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Thank you.
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>> Wonderful.
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>> Okay, so now I can get the full experience.
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So this is just how they come out?
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Nothing to them.
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It doesn't, like, drown in its own blood?
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There's so much blood?
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[INAUDIBLE].
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>> Stop procrastinating.
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>> Okay.
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>> He's trying to buy himself time.
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>> [LAUGH].
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>> That's like, their own, their ink.
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>> I prefer ink.
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Ink is rare.
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>> To ink yeah, to blood.
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[MUSIC]