[Music]
I'm in the daytime kitchen I have Andy
and rainy from the quarter restaurant
welcome both of you thank you thank you
could be back yeah and so what's new at
the quarter what's going on
well you know we've been continuing with
our brewery tack tap takeover series
we've been having a handful of breweries
come in last week we had Old Salem
brewery come in and next Thursday we are
going to have Star Hill brewery come on
Nate so we'll be showcasing some of
their beers about three or four of them
and we're gonna think of some fun beer
related food items okay so people need
to like wait like follow you on facebook
and follow us on Facebook latest is yeah
absolutely I just Facebook the quarter
and give you a pretty good idea of what
we're gonna be doing and when we're
gonna be doing it awesome
all right you're gonna be cooking a
little bit later in the show but we want
to get to our cocktail what are you
gonna make rainy
I'm making a spin-off of a peach and
orange blossom Bellini all right yeah
let's get started okay so you add about
and half an ounce of peach schnapps and
this is just a build you don't have to
shake anything okay
and then you do about an ounce and a
half of peach and orange blossom vodka
and then you're gonna add in some orange
juice and you're gonna top it with a
Moscato Wow it's that simple
it's that simple Wow so easy for me and
it tastes great it tastes great and this
is something that you're serving right
now notice it's just a seasonal drink
yeah okay and what other cocktails do
you have there um we do a lot of
sazeracs French 75s hurricanes voodoo
brews that one tastes like summer yeah
this is delicious yeah on the Moscato is
a nice touch yeah the champagne sweetens
it up delicious and beautiful too and
easy what are you gonna make for us when
we come up I'm making a classic New
Orleans Street dish called yakamein
[Music]
all right and back in the daytime
kitchen with Andy from the quarter what
are we making all right well I'm making
a classic Creole Street food dish called
yakamein okay and while we're talking
about the first thing I'll do is I'll go
ahead and get my noodles this is a nice
beef broth that I've already prepared
getting ready for it so is that beef
broth boiling over there it is it's
almost boiling okay it's quite there I'm
so sorry water you're just boiling yeah
yep
Hey so another thing we're just gonna
have to do generally they do this with
beef I've seen it done with pork I've
seen it done with shrimp it's kind of a
cool thing because all these street
vendors down in New Orleans will kind of
have their own separate Flair history of
this dish so it's kind of muddled in
history uh there's some lore to it okay
in the French Quarter um when people
came back from the Vietnam War they this
dish just started popping up and no one
knew what it was but it's very similar
to a Vietnamese pho or foie
okay pardon me but you know these people
came back from Vietnam and all of a
sudden this dish started appearing
popping up on Bennie's all over the
French Quarter yeah so you've got beef
there right this is beef okay all right
so the next thing we're gonna do and
these noodles have already been
precooked so we're basically just
heating them up right now okay and if
you've ever been down on your luck and
had to eat ramen noodle soup yep I've
done that yep as everyone should yeah
this is basically what we're working
with here so we're gonna get our noodles
here in the plate they're nice and warm
mm-hmm we're gonna top it with our beef
and then we're gonna take what's left of
our broth here we're gonna pour it over
top that sounds good cold morning cold
morning mm-hmm so we're gonna garnish it
with these green onions I'm gonna give
it a little splash of the hot sauce and
some people down in the French Quarter
will use
ketchup as well I think that's kind of
an abomination ketchup and then the
classic into it we're gonna put
hard-boiled egg on it interesting
Creole Yakima Yakima I love it
interestingly enough this is actually
touted as an incredible hangover cure
yes oh man all right not gonna be able
to that's delicious and that's being
served right now we are gonna start
serving that on Thursday this week so
this could be our weekend special yeah
come on in
um we'll have a lot of it it's delicious
yeah I hope you guys come on all of it
and you're sharing the recipe on our
website yes daytime blue rich calm yes
look for the yeah kameen and we'll also
post on the cocktail yeah be on there as
well but head on over to the porter on
Salem Avenue the quarter restaurant calm