>> That's a good one.
Delicious!
>> I don't think so.
No!
>> Curtis looking for
inspirational food in his new
show "Field trip with Curtis
stone."
>> One of our favorites around
here.
Chef, I'm a fan.
What was going on there?
>> We were in the north of Spain
and they said the best way to
try the milk is warm.
We're like for real?
So we did.
And it was pretty delicious.
>> Was it?
Fresh.
>> So I brought you goat's
cheese, made with milk just like
that.
But what I'm going to start with
is some clams.
>> All right.
>> You put it in with the
shells?
>> Shell the whole lot.
And then we the clams and add
garlic and onion.
>> You don't want the whole
thing there?
>> You like a little extra,
Mario?
>> I like all of this.
>> So what you do is you add a
little bit of liquid and steam
them, Orange juice and clam
juice.
We're doing Spanish dishes.
>> Is this like a paella you're
making?
>> It's just a clam dish and
very, very typical of the
northern Spanish area.
>> Oh, there they are!
>> I cheated, of course.
>> How long does that take at
home?
>> Five, six minutes.
>> That's quick.
>> I toast some bread, throw
bread into a little grill pan.
And go this is for you, kit.
And for you, Mario.
And the bread here.
>> We have to do the bread.
>> Have a little that.
Pour a little juice over the
top.
>> Get the juice in there.
>> That's where the goal is
here.
>> What we do at our restaurant
in Beverly hills, you have all
of these beautiful spots and
then we develop the menu based
on the travel we do.
I take the team, we go and get
inspiration from the place.
We were in Rio.
>> But your show is on pbs, so
how cool.
You take us into local culture.
>> "Field trip" is based on the
menu development of the
restaurant in Beverly hills.
It's a real trip.
We go there with the team and
the wine nerds that work with
us.
>> Speaking of wine --
>> Pour a little bit of that.
>> I love the concept.
Not only are you learning about
the food and culture and people.
That's what it's all about.
That's so cool.
Thank you, dear.
>> We're on a date!
>> These clams are the best!
>> I love that, kit.
>> Listen, Curtis, why is this
wine good with this?
>> A blanco, dry white wine.
>> I have to use a knife.
>> You get the clams and I
imagine you can put this over
pasta?
>> Absolutely.
What we do is we try this
traditional food and I'm showing
you as traditional as we find it
in Spain.
We reinterpret it like a
ten-course menu at the
restaurant.
>> I like that.
>> This is Hemmen cervana, it's
a beautiful tomato.
>> What is that machine, Curtis?
Something's going on on the end.
>> You have it here.
>> We slice it fresh.
>> Do I put a little cheese on
top of this?
>> Yes.
>> It's Gwen Stefani's birthday.
Can I throw cheese on the ham
and a little nut?
>> Goat's cheese in the front.
We think goat cheese is one
thing, right, but actually
goat's cheese can be aged, it
can be soft, it can be creamy.
I have three different goat's
cheese and cow's milk and
sheep's milk as well.
When you're putting together a
cheese ball, you might want to
go for three different textures.
>> No more than three?
>> I think three is a good
amount.
You can find great store-bought
cheeses right now from grocery
stores.
>> I like this.
Everybody does this, Curtis.
Three cheeses and you like the
soft --
>> I soft -- like want one
that's a little more wild, one
that's in the middle and one
that's a little stronger.
Best way is the person you're
making it for.
>> This is great.
You have the juices, this is
great!
I want to take a field trip with
>> Who doesn't want to take a
field trip with Curtis!
Raise your glasses, everybody.
>> "Field trip" with Curtis
stone premieres Saturday on
American public television.
>> Curtis, tell your wife hello
and the babies.
>> Salute, my friend.
>>> The exercise may be a chore
than the workout you're doing