>>>
>>> WELCOME BACK. IT IS A CELEBRATION OF FRENCH
CULTURE AND CUISINE IN NOR FOLKS
ALL WE CAN FOR BASTILLE DAY.
CARL ANDERSON IS HERE, HE IS
EXECUTIVE SOUS CHEF AND ANDREW
CHRISTIANSEN HE IS THE GENERAL
MANAGER OF TRIA.
15 YEARS YOUNG, SUCH A
BEAUTIFUL PLACE AND A BEAUTIFUL
COMMUNITY.
COMMUNITY. CONGRATULATIONS.
CONGRATULATIONS. >>THANK YOU.
>>THANK YOU. >>FOR THOSE WHO HAVE NOT BEEN
THERE, TELL US ABOUT IT.
>> WE ARE 10 MILES NORTH OF ST.
PAUL, THE LAND SPREAD OUT A
LITTLE BIT, WE HAVE A BEAUTIFUL
RESTAURANT, BEAUTIFUL BIG PATIO,
THERE IS SPACE FOR WEDDINGS AND
MEETINGS, WE HAVE A LOT OF
ROOM.
ROOM.
ROOM. WE
ROOM. WE HAVE AMAZING FOOD WITH AN
AMAZING CHEF.
AMAZING CHEF. >>WHAT ARE WE MAKING HERE?
>> WE ARE MAKING BOUILLABAISSE,
FRENCH FISH STEW.
IT IS FORTIFIED WITH SAFFRON,
GOOD FISH STOCK.
WE ARE TRYING TO HIGHLIGHT SOME
OF THE NICE SEAFOOD THAT WE GET
AT THE RESTAURANT.
>> A GOOD TIME FOR THAT.
HOW DO YOU GET STARTED?
>> WE START BY BRINGING UP OUR
BROTH WHICH IS A LOT OF
AROMATICS, LEAKS, TOMATO,
MUSHROOMS, CARROTS, ONION.
>> THAT IS THE KEY.
>> THAT IS THE KEY.
>>HOW LONG DOES NOT NEED TO
SIMMER TO GET EVERYTHING TO
MATURE?
MATURE?
MATURE? >> NOT TOO LONG MAYBE HALF
HOUR, 45 MINUTES.
YOU HAVE TO GET ALL THE FLAVORS
TO MELT TOGETHER.
THE KEY IS THE FISH STOCK, THAT
IS ABOUT A 45 MINUTE PROCESS.
>> YOU MADE YOUR OWN OBVIOUSLY.
WE COULD BUY IT.
>> YOU COULD BUY IT.
ANOTHER GOOD SUBSTITUTE IS CLAM
JICE, IT IS EASIER TO GRAB.
>> THAT IS TRUE.
>> WE JUST GET THE BROTH UP AND
RUNNING.
RUNNING.
RUNNING. WE HAVE OUR SEAFOOD HERE AND
SOME WILD CAUGHT ARGENTINIAN
RED SHRIMP, WILD CAUGHT COPPER
RIVER SALMON, SOME ATLANTIC
COD, SEA SCALLOPS AND PRINCE
EDWARD ISLAND MUSCLE.
>> THE SALMON IS FRESH RIGHT
NOW.
NOW.
NOW. >>YES.
>>YES.
>>YES. THE SEASON STARTED THREE WEEKS
AGO, ABOUT THREE WEEKS AGO.
WE HAVE BEEN BRINGING THAT INTO
THE RESTAURANT SINCE THAT
OPENED.
OPENED.
OPENED. >>THAT MUST BE FUN TO HAVE
THAT.
THAT.
THAT. >>IT IS NICE TO GET THAT
PRODUCT IN.
PRODUCT IN. >>WHAT IS THE NEXT STEP?
>> WE WILL ADD SEAFOOD.
WE WILL BUILD THIS OUT.
>>THOSE THE SCALLOPS ARE HUGE.
>>SOME OF OUR FRESH FISH, THE
ARGENTINIAN WILD CAUGHT RED
SHRIMP.
SHRIMP.
SHRIMP. >> THERE IS A LOT OF SEAFOOD
GOING ON HERE.
AND MUSCLES.
AND MUSCLES. WE CRANK THE HEAT ON THAT WE
WAIT UNTIL THAT GETS UP AND
THEN IT IS AS SIMPLE AS
COVERING THE PAN.
>>SERIOUSLY?
>>SERIOUSLY? >> YES.
>> YES.
>> YES. ONCE THE SIMMERS IT IS 2-3
MINUTES OIL, THE KEY IS NOT TO
OVER COOK THE SEAFOOD.
WE CUT IT DOWN SO THAT IT
SHOULD ALL COOK AT THE SAME
TIME.
TIME.
TIME. THEN YOU GARNISH THIS WITH SOME
CRUSTY BAGUETTE AND GARLIC
BUTTER AND TOP WITH A, IT IS A
MAGICAL CONDIMENT, ROASTED RED
PEPPER, GARLIC THICKENED WITH
BREADCRUMBS.
BREADCRUMBS. >> IS THIS ALWAYS ON THE MENU
ARE SPECIAL THING FOR THE
WEEKEND
WEEKEND
WEEKEND >>THIS HAS BEEN GOING OVER
REALLY WELL, IT MIGHT BE
SOMETHING THAT COMES MORE OF A,
IT HAS BEEN A BIG SUCCESS.
>> OUR RESERVATION STILL OPEN.
YOU GUYS HAVE BRUNCH TO. GOOD
TO KNOW.
TO KNOW.
TO KNOW. THIS IS SOMETHING TO BE HONEST
WITH YOU, THIS IS SOMETHING I
WOULD NOT MAKE AT HOME, I WOULD
COME AND HAVE YOU MAKE THIS
BECAUSE I AM NOT SURE IF THE
SCALLOPS ARE DONE OR THINGS
LIKE THAT.
LIKE THAT. BOTTOM LINE IS, IT IS WONDERFUL
TO LEARN ABOUT THESE FLAVOR
LAYERS.
LAYERS.
LAYERS. CONGRATULATIONS.
CONGRATULATIONS. WE WILL LET YOU WRAP THAT UP
AND FINISH IT UP.
THE STEEL DAY FEATURES CONTINUE
ALL WEEK AND AT TRIA.