SACRAMENTO.
GOOD TO SEE THAT RAIN.
IT IS TIME FOR THE FARM TO FORK
GALA DINNER THIS WEEKEND.
WE ARE GETTING A PREVIEW FROM
THE CHEFS THEMSELVES.
I'M JOINED BY BRIAN MIZNER,
EXECUTIVE CHEF OF HOOK AND
LADDER,
JASON POOLE, EXECUTIVE CHEF OF
DAWSON'S AT THE HYATT,
.
WE KNOW TICKETS SOLD OUT FAST ON
THE TOWER BRIDGE.
THE PICTURES LOOKED AMAZING LAST
YEAR SCHE.IDEMAN OF FARM TO
WE HAVE A TROUT.
DID YOU SAY
TROUT?
I
WASN'T GOING TO CORRECT AND
EXECUTIVE CHEF.
THIS IS FLYING TROUT.
IT IS ACTUALLY QUAIL.
IT IS KIND OF A QUAIL SALAD.
WE ARE DOING GRILLED QUAIL WITH
PICKLED PEPPERS.
YOU CHAR THE GRAPES.
IT BRINGS THE JEWS OUT OF THE
GRAPES -- HTHE
JUICE OUT OF THE
GRAPES.
WHAT SEASONINGS DO YOU USE?
THYME.
YOU CAN DO THIS AT HOME.
YOU CAN USE CHICKEN AND ADD
GRAPES.
MAKE A SALAD.
WHAT IS THE SEASONINGS YOU
PUT ON IT?
GARLIC, PARSLEY, AND
THYME.
WHAT ARE YOU ADDING IT NOW?
PORK BELLY.
WALK US THROUGH HOW YOU PUT
THIS TOGETHER.
[LAUGHTER]
IT IS GOING TO
BE ROOM
TEMPERATURE.
SOME PORK BELLY NEXT
MIXED.
THEY WILL PUT A NICE PILE AND
PUT IT ON THE PLATE.
[INDISCERNIBLE]
[LAUGHTER]
WILD RICE.
YUMMY.
OK, YOUR TURN.
WHAT ARE YOU MAKING?
ROASTED PEAR.
MAKES IT NICE AND SPICY.
BRAISED LAMB SHANK.
[LAUGHTER]
TOMATOES, ROASTED CHILE
CHEESE
AND PICKLED OKRA.
THERE YOU GO.
LOOK AT THAT.
LOVELY.
AND TEXTURES.
WE START WITH THE BEANS.
A BUNCH OF BEANS.
SIX OR SEVEN DIFFERENT VARIETIES
OF BEANS.
YOU COOK THEM AND MARINATE THEM.
SIX OR SEVEN DIFFERENT TYPES OF
BEANS.
THEY ARE GREAT.
WHERE DID YOU GET THE BEANS?
THROUGHOUT THE VALLEY.
CHICO.
THEY HARVEST THEM AND PUT THEM
TOGETHER.
WE CALL THEM UP, TELL THEM WHAT
WE WANT.
DO YOU HAVE A SECRET FOR
COOKING YOUR BEANS?
WE ARE COOKING THEN AT
POTS.
WE SOAK THEM OVERNIGHT.
I LIKE TO BRINE THEN A LITTLE
BIT AND COOK THEN TO PERFECTION.
THIS IS A ROASTED CHILI
VINAIGRETTE.
POUR THAT OVER IT?
BY ALL MEANS.
IF YOU DO NOT SOAK THEM, THEY
WILL NOT COOK EVENLY.
WE KNOW TICKETS ARE SOLD OUT.
IT IS ON SUNDAY.
THE BRIDGE OPENS AT
4:30 FOR
APPETIZERS, WINE AND BEER.