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Restaurant owners cook seafood

Dish it up, Sacramento!



As a *** reminder, the winner of today’s contest will take home a golden thistle trophy but also just to share today, you can make a donation to the *** charity of your choice. But before we get started, there is another problem. I know you get sick of my puns but this time look what I have it’s an actual net because I’m going to pick up the fourth ingredient you’re going to have to use man. Well, the ingredient that you should use somewhere in your dishes is tofu. Are you up to the challenge? ready? ready? Okay Rick, I’ll turn that over to you now. You will have 45 minutes to prepare the three course seafood dishes including all required ingredients. Your dishes of the day will be judged on presentation, creativity and of course taste and because this is played in Sacramento you will get bonus points for incorporating the spirit of the city and your dishes of the day. Well, we have 45 minutes on the clock. Chefs, are you ready? I am ready. Chef, are you ready? ready? Well, your time starts now, 45 minutes. Doesn’t sound like much but I think we can do it. I feel very fast and efficient and the seafood cooks quickly. You don’t want to cook it for too long. I’m going to clean my squid. Dear. good luck. I just feel joy. You know, I’m glad I can take on some of the best guys in town or gals in town and show everyone around them. I have the chops to work the Deion Sanders Sacramento running back and forward, and play offense and defense. How do you feel about this candy? That’s pretty aggressive to try and get that set up for 45 minutes. I have coconut milk and heavy cream and am trying to bring it to a boil. Once it’s boiling, I’ll add *** a little bit of gelatin in which I’ll probably put *** a touch of this sake cream. I just want to do the things that take the longest first. So I’m going to cross my fingers. I think I’ll be fine. Yes, you have to step over your toes to do something that must take s*** more than 45 minutes, but I have a couple of ways to get over those hurdles. yes. What are you going to do with clams? I’m going to make oysters with coconut milk and lemongrass. Would you put some seafood in the dessert? No, I steam the mussels a little bit just to open them up. I am so excited to do esca bait. It’s an old family recipe, something I feel very comfortable with and then my appetizer is something I haven’t done in a really long time and I think it would turn out great. Well, chefs, you have 40 minutes now. I just try to be steady and slow and steady. Do you guys get the tortoise and the hare here, Janine’s totally got the real cool. Aziz, you can see there are five or six things going through his mind now, he’s playing chess on three different levels now and they’re as cool as the *** option. Just stop freaking out. Well, you scare me. No, I’m on my own. I can’t worry about what he’s doing now. What is your biggest fear in chess? 20 that hour now? It’s always been a guys idea. So it’s like, oh I want to do this and this and this and this and I definitely made this f*** really hard on myself and see how it feels. Here you are. We started throwing things. yes. How old do you expect to see these secret ingredients with tofu? Since it can kind of take on the flavor profile of anything, you can be really lazy with it and chop it up and throw it in there and say tofu. So I guess they’ll have to do something a little more creative *** out of the box to incorporate tofu. Whether the tofu is the star in this dish or if it’s something in the background, we still know it’s there. I wanted to incorporate the spirit of documentation by creating various dishes. It really doesn’t seem like these guys are competing against each other. Each one is competing against the clock. And I think that really says a lot about how they support the Sacramento spirit from a culinary perspective *** Well, yeah, how does it feel? I’m good. Listen, I love creating, I love pushing outside the box, but I’ll call it that for now. If I ever see seafood in a f*** dessert, I’m going to go ahead and let you guys handle that. I hope it’s not like fish ice cream, I’m not down for it. Are you feeling about appetizers? Hassan. I feel like the unwanted people love him, but they don’t want to admit that they love him. I’ll put it in the oysters. So you know how usually, like you get saltiness from bacon, I’m going to use experience, maybe not the best thing for you, but it tastes pretty good, 19 minutes. I am so nervous for you. Oh, this clock is running faster than I expected. I got my hot skillet on, I’m putting oil in it now, and the pom-pom top fell off. I brought the full bottle of oil into the fryer and got something s*** on the herd. I have to think fast, grab another pan, and get on with it, not melting the plastic. Every time I catch a glimpse of Janine she is as gorgeous as a ***cucumber and just rocks it. She set herself up for success from the start and knew exactly where she was going. I could see the Z*** running around, but I just feel great, trying to get around on my plate. I don’t want to finish too early because I want to be able to serve hot stuff very early. huh? It’s like a yoga chef. Yes, I had 10 minutes left so I didn’t give myself enough toast. Ah will not work well. Are you afraid of not putting everything in order or what happens to the client? Absolutely afraid not to play everything. That’s another thing. 15 minutes ago. I felt great. But for now we are crushed. Gosh. Five minutes left and we still have something to cook. I pull out these muscles. I’m doing well. Everything comes together. You have chefs who look lovely. Yes, it’s a *** coconut milk panna cotta. But wait and see how I incorporate some seafood. Oh my god, octopus, ben kotta. Oh my God, that’s the pressure. Remember that you have to do four dishes. I have a lot of pans on the fire. Always closes 30 seconds. you are done. OK. I see, Izzy is struggling so I thought maybe I could help him. Your panna cotta looks fantastic. I paint and have everything in a *** different place in the kitchen and that’s just what 54321 top chefs can go down for. Let’s go eat plating it about. It looked as if her style was on point as well as the company. But I have soul in my flavors and I think they just come together. Fine. I feel surprised. We put up a really good f***ing fight and I think I have a worthy competitor

Dish it up, Sacramento!

On the third episode of “Plate it, Sacramento!” Janine Villalobos, owner of Midtown Spirits in Sacramento, and Aziz Bellarbe-Sala, owner of Brasserie du Monde, held a seafood cooking showdown with ingredients from Otto Market, and Villalobos and Bellarbe-Sala were given 45 minutes to prepare a three-course meal. Three judges, including show host Katrina Popak, decide which dishes are the best, and watch as both contestants put their dishes together in the video player above. Curious about who won? Get the Very Local app now to watch the full episode! Download the Very Local app to stream full episodes of “Plate It, Sacramento!” Free What is Very Local? Very Local is a streaming app where you can watch local news, original series, and more. Stay connected to your city with the news team you trust and discover original series and specials that explore your community and beyond. Follow Very Local on Facebook, Instagram, and YouTube for more information.

On the third episode of “Plate it, Sacramento!” Janine Villalobos, owner of Sacramento’s Midtown Spirits, and Aziz Bellarby Sala, owner of Brasserie du Monde, had a showdown to cook seafood with ingredients from Otto’s Market.

Villalobos and Belarbe Sala were given 45 minutes to prepare a three-course meal. Three judges, including host Katrina Popak, determined which dishes were the best.

Watch both contestants put their plates together in the video player above.

Curious about who won? Get a very local app now to watch the full episode!

Download A very local application Broadcast full episodes ofDish it up, Sacramento!” Free.

What is so local?

very local It is a streaming app where you can watch local news, original series, and more. Stay connected to your city with the news team you trust and discover original series and specials that explore your community and beyond.

Follow very local on FacebookAnd Instagram And Youtube for more.