Placeholder Image

Subtitles section Play video

  • [MUSIC]

  • It's kinda hard to label yourself.

  • You call yourself an artist and

  • all of a sudden you sound like an asshole, or

  • you know, pretentious.

  • But I like to think that to have some maybe

  • slightly interesting skill sets, and at

  • the end of the day, I'm just trying to make food

  • that has an emotional connection to myself.

  • And something that is you know, beautiful so

  • you can take that however you want.

  • [MUSIC]

  • [SOUND].

  • [MUSIC]

  • My name is Jordan Kahn.

  • I'm the chef/owner of Red Medicine Restaurant in

  • Beverly Hills.

  • It's a modern, progressive restaurant.

  • We try to make our food as beautiful as we can.

  • And taking natural ingredients, and

  • turning them into things that, you know,

  • are really spectacular.

  • [MUSIC]

  • This is our newest edition to

  • the dessert menu.

  • I've actually been

  • a pastry chef my whole career.

  • Red Medicine is the first time I've

  • actually done savory professionally.

  • I mean, I've been cooking since I was very young.

  • My first cooking idol was Thomas Keller, for sure.

  • I got a copy of the French Laundry Cookbook

  • for Christmas one year when I

  • was in high school and that pretty much was

  • the day when everything changed for me.

  • Right when I went to culinary school I

  • wrote Thomas Keller a letter.

  • It was like an absurd, like,

  • eight-page letter professing my great love

  • for him and you know, all of these things.

  • Man, if I had a copy of that right now I

  • bet it would be hysterical.

  • He responded through email

  • like six months later.

  • When I opened my email that day,

  • like, that was a big freak-out moment.

  • I started there at the French Laundry when I

  • was 17.

  • I'm sure there's probably some nine-year-old

  • prodigy in there today, but it certainly,

  • at the time, what I was told by the chefs then is

  • that I was the youngest to start there.

  • This is actually

  • the second course on the tasty menu.

  • The base of it is a custard.

  • This is walnut marzipan, cuz we don't have

  • enough pastry techniques in our food already, and

  • we are rolling them in purple cabbage powder.

  • Color was always a big inspiration.

  • There's a lot of times when I want a certain

  • flavor or an ingredient or a texture in

  • a dish but I am not happy with the color so

  • I will change the color of it.

  • A walnut is not supposed to be purple.

  • A brown walnut didn't make sense in

  • the dish aesthetically so we made it purple so

  • that it would fit and

  • also you know, it bridges the taste as well.

  • This is the first course on our tasting menu.

  • It's based on trout roe.

  • You're eating raw snap peas with the trout roe.

  • The dual texture of the two sort of

  • spheres are kind of neat.

  • Because these are crunchy and these pop as well.

  • These are sort of pickled onion petals.

  • This is lemon curds.

  • So we're just gonna take our mineral oil,

  • all the area in there we just worked so hard for.

  • We're gonna cover it up,

  • try to make sure that everything is layered.

  • When you look at a Jackson Pollock painting,

  • probably the most fascinating parts of it

  • is, is the layering.

  • And like, you know that the first,

  • second, third, fourth,

  • and all the layers in-between that have the,

  • same amount of care put into it as

  • the final layer.

  • Which is the you know,

  • the one that's most in your face.

  • So we kind of try to make it similar where

  • you know, even though we're covering it up,

  • we don't just, we still care about

  • placing everything really properly.

  • That's the first course.

  • Next is a dish of mushrooms.

  • The finished dish version of this is actually gets

  • a glass close over it so

  • it actually looks like a living terrarium.

  • Nature certainly is a theme in our dishes.

  • When we first opened, my sous chef and I would go

  • to the farmers markets in Santa Monica, when we

  • were driving by it's like, holy shit, look at

  • that whole hillside is covered in you know,

  • fennel or, or nasturtiums or whatever it is.

  • And so we'd get out, we'd pick some, bring it back,

  • and then eventually we'd spend more

  • time picking and less time at the markets.

  • And then eventually we just cut out the markets

  • altogether and we just went foraging.

  • It's kind of a show-stopper, I suppose,

  • at the table when it drops cuz a lot of

  • people will just continue with their conversation,

  • whatever, which is totally fine.

  • But this one generally stops, so whatever.

  • [MUSIC]

  • >> You guys ready?

  • >> Yes, hey!

  • >> Oh, hey, what's up!

  • >> [LAUGH] >> How's it going?

  • Gloria and Mike

  • are really great to go out with.

  • Gloria is my girlfriend,

  • she's a sommelier at Spago.

  • Mike, oh man, he's a ball of fun.

  • It's kind of impossible to not fall in

  • love with Mike

  • the first five minutes that you meet him.

  • He's like a professional eater and

  • he likes to think of himself as a,

  • as a chef, but he's not a chef.

  • >> I'm a professional third wheel.

  • >> He even wore his button down shirt today.

  • >> It's a little too small [LAUGH].

  • It looks good.

  • >> No it's true.

  • But it. >> Powder blue is

  • a nice touch.

  • [MUSIC]

  • >> All right, so what's the plan for tonight?

  • Where we going?

  • >> First place is La Cevicheria.

  • Mike, I'm gonna order a special dish for

  • you called Bloody Clams.

  • Tastes like somebody microplaned pennies over

  • the clams.

  • >> Why would you want to eat that dish?

  • >> Some people love them.

  • >> Some people think they're amazing.

  • >> I like blood.

  • >> You may be one of those people.

  • >> Is it clam with like blood?

  • Seems like

  • there's something wrong with that clam.

  • >> Something like we should throw these away.

  • These are the people that save all those clams.

  • >> All the rejects.

  • >> All the discarded, rejected clams.

  • Who's ready for some blood?

  • >> Oh, they're closed.

  • Oh, they're open.

  • >> They're open.

  • [MUSIC]

  • We started with La Cevicheria and I chose to

  • go there because it's a small restaurant,

  • literally mom and pop.

  • It's owned by a husband and

  • wife, Catalina and Julio.

  • They're really, really sweet people, and

  • beyond that, the food is really delicious.

  • They don't make anything bad.

  • Everything there's really good and dishes that

  • you can't really get at most places.

  • >> My restaurant, La Cevicheria is open

  • since since 2002.

  • We opened at the end of the year.

  • And we've been you know, rocking all these years.

  • >> Are you ready to order?

  • >> Yes.

  • I want the la [INAUDIBLE].

  • As well as the shrimp tacos.

  • We're also gonna get fish tacos.

  • >> We're gonna get an order of

  • fish tacos for everybody.

  • We're gonna do an order of the bloody clams.

  • >> The half shell or the ceviche?

  • >> You want a half shell or ceviche?

  • >> Ceviche.

  • >> When Jordan comes to the restaurant he orders

  • the mariscala, which is New Zealand mussels,

  • shrimp, and calamari and in the sauce.

  • >> This reminds me of like my childhood.

  • My grandmother used to make Cuban seafood

  • >> Are you Cuban?

  • >> Yeah. >> I didn't know that.

  • >> You didn't know that?

  • >> I did not.

  • >> HIs mother's side.

  • You know, it's not like this is

  • like sitting back there in a, in a pot.

  • You know, everything takes time.

  • Because she does, she makes everything fresh.

  • >> [CROSSTALK] Oh, you can tell.

  • It's very, very good.

  • >> Oh, this is really good.

  • I've never had this.

  • >> Very good shrimp.

  • Really good.

  • >> Delicious, right?

  • >> Are you supposed to peel it?

  • >> Mm-hm. >> Are you sure?

  • I ate the peel and it's fantastic.

  • >> This is the bloody clam.

  • Meat and tomatoes and onions, a little bit

  • of ketchup, little bit of English sauce.

  • I don't, I can't tell the name.

  • It's Worcestershire, something like that.

  • I cannot say the name exactly of

  • that English sauce.

  • This is a very popular dish.

  • This is like our signature dish.

  • This is, wow.

  • How are you, Gloria?

  • >> Good, how are you?

  • >> Fine, thank you!

  • Hi! So nice to see you.

  • >> Good to see you.

  • >> This is the bloody clams ceviche.

  • >> Do you see that? That is a lot,

  • that's a lot of blood.

  • >> Go for it.

  • >> [LAUGH] Tiniest bite.

  • [LAUGH].

  • [MUSIC]

  • >> How is it?

  • >> Not bad at all.

  • Good.

  • They might want to change the name of

  • the dish, though.

  • >> To?

  • >> Juicy clams.

  • It's just like a half-shell and a,

  • a bloody clam inside.

  • >> And they're pure form.

  • >> Can I get one on the half-shell?

  • >> You can ask her.

  • >> I feel like >> Here you go, sir.

  • >> Oh, thank you.

  • Oh, beautiful.

  • Thank you.

  • >> Wonderful.

  • >> Okay, so now I can get the full experience.

  • So this is just how they come out?

  • Nothing to them.

  • It doesn't, like, drown in its own blood?

  • There's so much blood?

  • [INAUDIBLE].

  • >> Stop procrastinating.

  • >> Okay.

  • >> He's trying to buy himself time.

  • >> [LAUGH].

  • >> That's like, their own, their ink.

  • >> I prefer ink.

  • Ink is rare.

  • >> To ink yeah, to blood.

  • [MUSIC]