Subtitles section Play video Print subtitles Oh, no. >> The best part about being a girl is making sure I don't have to do any of this. [LAUGH] I can't even watch that. >> It's about the community, you can't have them walk by. >> Fat Pasha, Toronto, Canada,. >> My name is Anthony Rose, and I own Rose and Son's Big Grill and Fat Pasha, all on Two Point Street in Toronto. Fat Pasha is like a combination of Middle Eastern, Israeli and Jewish food. It's just happened really well and just came together quickly, which is perfect. It is that kinda Eastern European influence with the old school Israeli, as well, and that's what we've created here but in a very simple kinda back country cottage-y type of feel. >> Hands please. >> Right now I'm gonna put together a salad team platter. >> We have a little it of carraway cabbage slaw. We have a spicy Moroccan style carrot salad. We got some dilled cucumbers, some beet roots and labane, topped with a little bit of dried oregano. We got some heavily charred eggplant mixed up with some tahina. Some garlic burst tomatoes and what not. Some rahini tabouli. So then we finish this because you've got to put olive oil everywhere. See that? It's super healthy. Most of it's raw. Like, if it's cooked at all, it's cooked in vinegar. You know, it's just a beautiful, fresh way to start your meal. [SOUND]. >> The first time I met Anthony was at the Drake Hotel, and he kind of opened my eyes to things should just be good, you know? And it was the first chef I'd ever worked for that had really showed me that food can be good. We were working with the best products. The same products we worked with at every restaurant, every good restaurant in the city but we didn't have to make them fussy and fruffy and whatever. It was just good, bold food on a fucking plate, right? [MUSIC] We're gonna do a whole head of roasted cauliflower. We give them a parboil, then we cut them open, just so we can get the heat inside a little bit better. We pre-roast them. So we just give a little extra oil, kind of get that sterilization going a little bit more. >> I kind of thought Anthony was a bit insane, when he came to me and like, we were hashing out the original menu together. It's like oh, we're going to do a whole head of cauliflower and I was like, I'm gonna come in here tomorrow with like 15 ideas of how we can serve cauliflower. So I did and it took about five, six, seven, eight, I don't know, 25 tries to actually nail that dish down. So now that we've pulled it out, we've go a good amount of that carmelization on there, which is tasty and also through the magic of television slipped some halloumi cheese in there. >> Start it out with some of our tahina dressing, some of our schkug. Schkug's like an herby hot sauce. A little bit of pomegranate, some of that sweetness, tartness, a little extra crunch and now we finish it off with some pine nuts. The cauliflower is like absolutely our signature dish. Everybody orders it. That's our roasted cauliflower dish. It's a cool dish and it's gorgeous at the table because it comes whole and it's got a knife in it and you can share it. Originally, when we opened up, we were just serving a whole cauliflower but people weren't eating the whole thing, so now we serve a half cauliflower, as well. >> I go through like three cases of cauliflower a day. It's like, 36 eggs. Doesn't even make sense. >> Kev's a smart guy. I know Kev for years. He worked for me as a cook and a sous chef at the Drake Hotel. You know, he's such a great leader and he's created such amazing community there. Yeah, so it's fantastic. [MUSIC] >> So we're gonna do our chopped liver dish. It's loosely, loosely based on a restaurant in New York called Sammy's Romanian. >> Sammy's is old school Romanian steak house, lower east side. We asked him, like, can we do this in Toronto? Absolutely. >> So we have the chopped chicken liver. We have some grated radish. We have some hard boiled egg, some caramelized onion, and a whole shit ton of gribenes, which is like, crispy chicken skins. >> Nice. >> And the dressing, of course, we got the schmaltz. A bunch of chicken fat. Oh. It comes a bit of that grilled challah bread. Eat here every day and you will live forever. I'm pretty sure it's a thing. Yeah, the guy in the Globe Mail had a borderline sexual experience with it the other week, so. Here you go, guys. Put that in the middle for you. Help yourselves. You got a little bit of beetroot horseradish on the side, right? So a little acidity, a little spice is gonna cut right through all that fatty goodness for you. It's fatty, it's rich, it's kinda a little bit opposite of everything else that we do because it is so animal fatty and rich. I mean we have both ends of the spectrum in the restaurant, we have like vegetables and fresh, and this then, we have this chopped liver dish. >> And that's where a lot of the food comes from and some of the feeling that we're trying to get. Not only at Fat Pasha but in all the restaurants. >> This is where we are and hopefully, this is where we keep going. Just forward and better, and more veggie and yeah, just take over the Dupont first, and then the city. [MUSIC] [MUSIC] After we were done making dinner for everybody, we finally got a chance to all go out together which is something we haven't had the chance to do yet. All right, have a good night guys. I'll see you later at the big grill. Whew, we're going to Rose and Sons. We gotta pick up Chris Sandy Sanders, he's like the the funniest guy on the face of the planet and he's my boss. He's the father of Rose and Sons. You know, he's my daddy. All right. >> This is going to be really good. >> We're going to Rodney's Oyster House right now. It's down on King Street. Rodney's is one of my favorite restaurants in town, [MUSIC] They got an amazing selection of oysters, gorgeous lobster, crab. Love oysters but I also love that oyster house feeling, it's good food, it's fantastic people with a very cool kinda East Coast vibe. [MUSIC] Rodney is like a legend in the city, and his kids now run the joint.