WE ARE IN THE KITCHEN,
AND WE
ARE MAKING A DISH, AND ITS WILD
MUSHROOM RAVIOLI.
WE SAID THAT YOU WERE GOING TO
DO LIKE A PARMESAN CREAM SAUCE,
BUT WE HAVE AN UPDATE.
IT IS GOING IN THIS
BOWL, AND
THEN WE ARE GOING TO --AND THEN
WE ARE GOING TO TAKE OUR PORK
BELLY AND PUT THAT INTO THE
CREAM SAUCE TO ADD A LITTLE MORE
FLAVOR.
WE WILL START THAT BY HEATING
THE PANTS.
WE MAKE THE RAVIOLI IN HOUSE.
WE HAVE SOME FRENCH
CHEESE, AND
THEN OUR HOUSE, SEAN, WHICH WE
SHRED.
ARE ALL OF THESE
COMING TO ME
--
NOT ALL OF THEM, BUT WE
HAVE
OUR FRESH MICRO GREENS, WHICH
ARE LOCAL.
WE DID THIS A STORY, AND
THAT'S CRAZY.
I KNOW THOSE GUYS, AND WE USE
TO USE THESE FARMS, AND THEY
GREW A LITTLE BIT, AND THESE
GUYS ARE BRAND-NEW OUT OF THE
CITY, SO I THINK WE ARE WORKING
WITH THEM. WE SLICED THIS LAST
NIGHT, AND WE BROUGHT THE WINDS,
AND THERE IS SOME FRESH MILK
FROM LOCAL --
SOMETIMES, TO KEEP
IT LOCAL
AND SMALL HAS GOT TO BE
INCONVENIENT.
YOU COULD TAKE A MASSIVE
DELIVERY.
WHY IS IT IMPORTANT OF DOING
THIS?
SINCE WE ARE A SMALL
BUSINESS, WE LIKE TO PROMOTE
THEM AS WELL, CORPORATE
RESTAURANTS HAVE MONEY ALL OVER
THE PLACE, BUT SMALL BUSINESSES
THRIVE IN THIS AREA, AND TO KEEP
THAT ALIVE, AND HOPE
OUR
CUSTOMERS UNDERSTAND THIS, IT
HELPS US TO MOVE FORWARD.
NOT TO MENTION, WHEN IT IS
FRESH, IT'S TAM --10
TIMES
DIFFERENT.
I HAD THE FEELING THAT THAT
WOULD BE YOUR ANSWER.
WE WILL START WITH THE PORK
BELLY.
WE WILL TRY TO RENDER SOME OF
THIS FAT OUT OF IT AND ADD THAT
TO THE CREAM SAUCE IN A FEW
MINUTES.
WHAT THAT WILL DO IS BRING THE
SMOKY FLAVOR OUT.
THIS IS BRAISED FOR ABOUT 10
HOURS AT THE RESTAURANT.
IF I BUY A PACKAGE OF 10 SHED
A, BUT IS THAT?
IT IS WORK BELLY, BUT IT IS
ROLLED, AND THEY SEASON IT AND
WRAP IT AND KEEP CURING IT.
THIS ISN'T NECESSARILY A PORK
BELLY IF YOU WILL IT IS PART OF
THE PORK STOMACH AND SO ON.
THERE'S DIFFERENT PARTS THAT WE
USE.
ARE THEY TO CHANGEABLE IN
RECIPES?
KNOW, TOTALLY DIFFERENT.
THIS IS MORE OF A SALT CURED
ITEM.
YOU GET OF
A --MORE OF A FAT
CONTENT.
THE INTERIOR OF IT DOES NOT CARE
AS MUCH IS THE WHOLE MEET
ITSELF.
WHICH ONE IS MORE LIKE BACON?
?
I DON'T THINK EITHER ONE OF THEM
ARE, BUT I WOULD GO WITH THE
PORK BELLY.
YOU CAN SEE THAT THAT IS
RENDERING HERE.
THAT'S WHAT WE WANT TO DO.
WE WILL ADD A LITTLE BIT OF
CRUSHED PEPPER, AND THEN I WILL
ADD A LITTLE BIT OF THIS FRESH
OLIVE OIL SO WE CAN GLAZE IT OUT
A LITTLE BIT.
I HAVE FRESH GARLIC, BUT I
ALREADY CRUSHED A LITTLE BIT OF
IT.
ITS BEEN, BUT EVERY TIME WE
SAY I WISH YOU COULD SMELL THIS
AT HOME.
DARKER THAN IN A MINUTE WE WILL
ADD THAT CREAM AND SLOWLY BRING
IT UP.
THIS IS BECAUSE ANYTHING WITH A
FAT CONTENT CAN BREAK, WHICH
MEANS IT SEPARATES GOOD I WANT
TO EMULSIFY THIS TOGETHER, SO IT
DOESN'T BREAK, AND THAT WILL
INCORPORATE ALL OF THE FLAVOR
RIGHT INTO THAT CREAM SAUCE.
BECAUSE WE
WANT EVERYTHING WE
ARE ENTITLED TO.
WE WILL GET TO THAT.
YOU CAN SEE HOW THAT THAT WILL
RISE TO THE TOP, AND IT IS
EMULSIFYING.
OF COURSE THE CHEESE
, WE ARE NOT
GOING TO LET IT GET AWAY.
THAT WILL BRING IT ALL TOGETHER.
IT WILL MELD EVERYTHING
WE ARE BACK IN THE KITCHEN
WITH OUR CHEF MAKING THIS DISH,
WILD MUSHROOM RAVIOLI.
TELL ME MORE ABOUT THIS.
WHERE DID THIS IDEA COME FROM?
I WAS TRAINED BY A
CHEF
LOCALLY WHO ORIGINALLY WAS FROM
ROME, AND I USED TO GO BACK AND
FORTH BECAUSE I HAD ANOTHER
ITALIAN CHEF IN MY LIFE, AND
THAT PERSON COOKS COMPLETELY
DIFFERENT BECAUSE THEY COOK
DIFFERENTLY REGIONALLY.
HE SAID WE ARE GOING TO MAKE
THIS DISH, AND THIS IS HOW IT
IS.
THAT'S HOW IT WENT.
IN ROOM
--IN ROME IT'S A LITTLE
BIT DIFFERENT, BUT WE MAKE
THE
BOWL, AND
SO YOU CAN SEE WE DROP
THE RAVIOLI IN.
WHEN IT STARTS TO
FLOAT, YOU
WANT TO PULL IT OUT.
IT TAKES ABOUT THREE AND HALF
MINUTES.
I ALREADY COOKED A FEW OFF AND I
REST THEM BECAUSE WE DON'T WANT
THE WATER IN THE BOWL.
YOU HAVE TO REST THAT
RAVIOLI?
?
YOU DON'T HAVE TO, BUT I DO.
WE REST THEM FOR ABOUT TWO AND
HALF MINUTES.
WE STICK THEM RIGHT IN THAT
BOWL.
YOU WERE
TELLING ME YOU GOT A
WINE DINNER COMING UP, BUT I
DON'T THINK PEOPLE UNDERSTAND A
PASSION WINE DINNER VERSUS
OTHERS.
YOU SAID 10
COURSES, NINE WINES.
AND IT IS A UNICORN WINE
DINNER.
OUR UNICORN WINE DINNERS, WE
WILL START DOING THESE, WHICH
ARE BASICALLY WINDS YOU WILL
NEVER FIND LOCALLY
.
WE WILL DO NINE WINES, NOT
EXACTLY SURE WHICH ONES THEY ARE
BECAUSE THEY COME FROM THE
SELLER.
BUT OUR RESTAURANT IS WELL KNOWN
FOR WINES I BROUGHT SOME HERE,
AND WE ARE ONE OF THE ONLY
RESTAURANTS IN HAMPTON ROADS
THAT CARRIES THIS RANGE.
WE DO HAVE AN EXTENSIVE WINE
LIST.
THIS IS CALLED DERANGED.
IT GOES WELL WITH THE HALLOWEEN
THEME.
WHEN MY EX WIFE
FRIENDS COME
IN, I JUST LOVE IT.
WE HAD THIS CASE THAT JUST
CAME IN.
WE ARE REASONABLY PRICED.
WE HAVE AN OFF PREMISE LICENSE,
SO IT'S NICE THAT YOU CAN COME
IN AND GET THE WINES FROM US.
AND THEN YOU CAN TAKE IT HOME.
YOU WILL BE ABLE TO PURCHASE
SOME OF THE WIND SPIRIT WERE NOT
SURE HOW WE WILL DO IT BECAUSE
THEY WILL BE LIMITED WINES, SO I
DON'T KNOW IF IT WILL GO FOR
AUCTION.
WE DO A LOT OF THIS,
AND WE ARE
LIMITING THIS TO 30 PEOPLE.
IT WILL BE 10
COURSES, SO A LOT
OF FUN THINGS, AND OF COURSE THE
WINES, AND THAT WILL BE THE
FEATURE OF IT.
WE WILL SEND OUT EMAILS AND
SOMEONE AND SO FORTH.
THEN ON TOP OF
THAT, FOR THE
FIRST TIME SINCE I'VE BEEN AT
PASSION, IT'S RESTAURANT WEEK.
IF YOU HAVE NEVER EATEN HERE,
IT'S RESTAURANT WEEK.
AND IT'S A FIXED PRICE.
THAT'S RIGHT.
IT WILL BE GREAT.
WE'LL PUT THE FINISHING TOUCHES
ON THIS.
WE DID NOT BREAK THIS.
YOU CAN SEE THE PORK BELLY IN
THERE.
WE HAVE THE RAVIOLI IN THE
BOWL,
AND WE WILL NOT PUT TOO MUCH
SAUCE, JUST ENOUGH BECAUSE WE
STILL WANT THE FLAVOR OF THE
MUSHROOM, AND WE WILL FINISH IT.
YOU
GOT TO PUT THE FANCY
MICRO GREENS ON THERE.
THE BEST
PART, FRENCH CHEESE
BECAUSE I'M FRENCH TRAINED.
YOU ALWAYS HAVE TO ADD SOMETHING
FRENCH.
THIS IS
CHEESE FROM THAT REGION
OF FRANCE THAT IS PART OF OUR
CHARCUTERIE, AND THEN
THESE
BEAUTIFUL MICRO GREENS THAT WE
WILL PUT ON THERE.
TELL PEOPLE WHERE TO FIND
YOU.
AT PASSION THE RESTAURANT, THIS
IS IN CHESAPEAKE.
YOU CAN ALSO FIND THEM
ONLINE,
PASSION THE RESTAURANT.COM AND
FIND OUT WHAT IS HAPPENING WITH
THE DINNERS WITH RESTAURANT
WEEKEND EVERYTHING THEY HAVE
COMING UP.