We're getting a little fancy to
celebrate National caviar day.
Have you ever had caviar before?
It sort of has kind of a a seafood
taste to it and here to give us
a caviar 101 is chef Megan Vaughn
from the restaurant Bourbon steak.
Welcome to new day. Thank you so much.
Thank you so much for having me.
I am excited about this.
A lot of people think caviar is
just kind of way out of reach.
They've never tried it before
so I'm excited to get started.
But first of all, tell us about bergenstock.
Bourbon steak is basically just
a you know modern day steakhouse
that we like to put our own.
Worked on things like just
different menu products.
A lot of like local products that
we like to have on the menu,
so I would highly suggest
everybody come in and try it.
So I love that it's it's a
steakhouse and you said you
like to take A twist on it.
We're making potatoes,
steak and potatoes,
but this potato is special.
What are we making here?
So we are making a hassle back potato
and basically it's a fancy baked potato.
It actually the name comes from
hassleback in which was a restaurant
in Sweden that did this in the 1940s.
Also back in hassle back. I love it.
So what we're making is gonna be a
perfect add on to any steak but it could
be a meal in itself, right? It actually
could? I mean baked potato?
I love baked potatoes do too, you know.
So I think just anything.
Adding it just adds a little bit more flavor,
more depth to something that
is plain yet simple good.
It can be elegant because we're of
course having adding the caviar to it,
so it's a great dish. Let's
Speaking of caviar.
May I try it really quickly and can
you kind of give us a caviar 101?
Absolutely. So we get our
caviar from a company called Regiis OVA.
Hmm, it's located in Napa Valley.
Chef Thomas Keller is actually cofounder.
So Oh my goodness, you know his name
is sort of synonymous with luxury,
amazing food, amazing product.
So right here is our royal
caviar and our osetra caviar.
As you can tell just from some of the
difference difference in color exactly.
Slight difference in color and that also
comes with so it comes from sturgeon.
But the difference in color
comes also from maturing.
How old it is when you know you get
the eggs from that particular fish,
so this one right here is
actually it comes from California.
It's farmed in California,
right on cool and the California
comes out right on alright.
Which one should I try?
So I would absolutely
try the osetra. This is comes from
Great Lakes and it's sort of.
Oh yes, I'm kidding, mother
Pearl. So that's also a great tip.
When you have caviar is to actually
always get these mother of Pearl spoons
because they don't absorb any flavor.
So you get the the flavor of the caviar
really comes out. You can taste it
that caviar. We said it has like a
seafood taste, but it's not really fishy.
It's actually very buttery, very
buttery. Yes, exactly buttery nutty, smooth,
delicious, OK, well,
let's get started because I'm not sure
where we're putting the caviar yet.
But I have a. Assumption it's
gonna be somewhere on this potato,
so for sure. How do we get
started making a hassleback potato
hassleback? I don't know if
you guys know but you cut.
And you don't like you cut the potato,
but it doesn't go all the way through.
OK, so when we do this,
I always like to get.
I mean, these are just chopsticks.
Yep, you can just put them there
so your knife doesn't go all
the way through the potato. So
I see now a little sidebar.
I tried this at home not too long
ago and I realized my kids had
stolen all my chopsticks to use is I
don't even know swords or something.
So I ended up using pencils.
Actually you can use that as well.
I mean, that's a great. That's great.
My knife is not clearly not as sharp
as yours, so it probably worked out.
A little bit better, yeah,
but but yeah, I use pencils for
it. That is amazing.
Like that's a great little hack,
little little culinary hack.
That's great
if you don't have checks. If your
kids have stolen your chopsticks.
OK, so OK? So then,
this is how it should go just.
Like that and then what I'm
gonna do is I'm gonna slice some
shallots just like really thin.
She's a very, very sharp and beautiful
knife. I'd like to point out.
Yes, actually I got this in a
knife shop in Beverly Hills.
Wow Japanese knife shop.
That is legit right there.
Very legit, very legit so.
What we're gonna do is I'm
gonna have you do is I'm gonna
have you put the shallots
ohh I'd like that yeah envelopes
yeah shallot envelopes if
you really just one in each.
Yep one in each and then sorry for
my reach yeah good what is that
this is time fresh time that
we're going to use as well
I like that I don't identify
what time looks like outside
of the jar that I buy it in.
Don't judge me don't judge me
honestly like before I started cooking
like I had no idea like what
fresh herbs looked like.
There you know.
So just being around it all the time.
Like you, you know you.
You definitely know
yes so OK alright so now
where do we put those?
Do I put these in here too?
Yeah, we're gonna put that in there too.
OK just a little there you go potato
there you go I got you chef I'll get
this in here OK what else do we put in
here just this or do we put olive oil on it?
We got some olive oil over there some
salt and pepper hand this to you.
Thank you which salt?
There's two kinds
so the bottom that is molded.
Or sorry this is kosher on the bottom.
And then Malden is going
to be our finishing one.
Gotcha. Here's your pepper.
There's your salt. Alright,
let me shove those in there.
Alright, yay. OK, OK.
And then you just wanna get nice
amount of oil on there to season it.
Y'all might just have heard my stomach
growl and I must apologize for that.
I did eat breakfast today
but it is time for lunch
and then salt and pepper.
Always salt and pepper
and this is so simple. So simple it
presents so beautifully. I think that's.
One thing that we do very well
at bourbon is we really let
products speak for itself.
It's very elegant, very simple,
yet it's so beautiful and so good.
So I think that's one thing
that you always get a bourbon.
Here's the slippery potato a little bit next.
OK, so how long do you cook this guy so we're
gonna cook this at 3:50 for about
45 minutes up covered in foil.
OK, so these guys don't burn
and then it's going to be ready.
So 45 minutes. OK, I'm going to take
this away and then we're going to do the
finishing product finishing product.
Here's this one you made this morning for me.
Yes, here we go me.
I say this is the finished product.
We still need to chop the chives
ohrling this chopping board right?
Actually you know what we can
just use those little guys here.
We use those little guys already pre chopped,
but these are chives in case you wondered.
And then you chop them there.
You have it.
Alright so I'll put this back up here.
So once you've got the chives
chopped and what do you got there?
So this is our creme.
Fresh that we're going to put on
top. Ohh and. I'm fresh is a
fancy name for sour cream.
There you have it. And
ohh, that looks pretty. And
this is interesting too.
If you have a pastry bag at home,
you could just type it like that.
Yep, I mean mine will not look that good.
I'm just gonna be honest right now.
And so the chives. Yep,
little bit of sprinkle on top.
And trying to make sure I do a good job,
it's great you're doing great,
thank you very much chef.
You can hire me tomorrow, tomorrow.
Come in tomorrow. OK, come in tomorrow
and then so with this. Will use.
Just a little bit of this, OK?
I'm gonna let you do that
because that seems really hard.
This little slippery little things. Yeah,
I know so. And then you just top
it off with a little bit of caviar.
Ah, that's beautiful.
Ohh my goodness alright real
quick before we go we only
have about 10 seconds left.
What else do you serve?
You say steak, potatoes and what else?
Suburban steak, whatever you guys want.
I love it that is amazing. Chef.
Thank you so much for coming here.
This is beautiful and it's attainable,
and it looks absolutely delicious.
I'll be eating this in the break.