>>>
>>> THE
>>> THE BEST WEEKEND ACTIVITY IS BRUNCH.
IS BRUNCH. TRYING
TRYING
TRYING TO
TRYING TO FIND THE PERFECT SPOT CAN BE
CHALLENGING.
CHALLENGING. JALEO
JALEO
JALEO IS
JALEO IS THE SPOT TO GO.
JOINING ME WITH ITEMS AS A HEAD
CHEF DANIEL LUGO.
>> THIS IS JOSI ANDREW'S
RESTAURANT.
RESTAURANT. >> BROWN STARTS AT 11:00 A.M.
WE HAVE SOME
CLASSIC SPANISH TAPAS.
WE WILL DO TORTILLAS.
>> WHAT IS THE INSPIRATION?
>> THIS IS ONE OF THE THINGS I
LOVE ABOUT
LOVE ABOUT SPANIARDS.
SPANIARDS. THEY ALWAYS FIND A WAY TO NOT
THROW AWAY
THROW AWAY A PRODUCT OR TO UTILIZE IT.
LET'S SAY YOU HAVE
STALE BREAD AT HOME.
DO NOT THROW IT AWAY.
YOU CAN
YOU CAN
YOU CAN USE IT TO MAKE THEM.
YOU CAN SOAK THEM IN BUTTER.
AND YOU DON'T HAVE TO THROW
ANYTHING AWAY.
ANYTHING AWAY. >> LET'S START MAKING IT.
THIS IS BRIOCHE.
IF
IF
IF YOU
IF YOU ARE HOME WANTING TO DO
SOMETHING SIMILAR, YOU
CAN USE WHATEVER BREAD YOU
HAVE.
HAVE.
HAVE. >>
HAVE. >> IT IS A LITTLE MORE COMPACT.
TAKE A SLICE.
TAKE THE EDGES OUT.
>> I'M NOT A CRUST GIRL
ANYWAY.
ANYWAY.
ANYWAY. IN THE
IN THE
IN THE RESTAURANT, WE SOAK THEM
OVERNIGHT.
OVERNIGHT. >> THE BUTTER HAS EGGS, SUGAR,
ORANGE ZEST, LEMON
ZEST, GRAPEFRUIT ZEST.
CREAM AND HALF-AND-HALF.
>> LET'S SAY WE SOAK THIS
OVERNIGHT.
OVERNIGHT. AFTER THAT
AFTER THAT WE PUT THIS IN.
>> THIS WILL BE THE OUTCOME.
AFTER THIS, LITTLE
BIT OF SUGAR ON TOP.
WE WILL CARAMELIZE THAT IN THE
PAN.
PAN.
PAN. >>
PAN. >> THIS IS ONE OF THE BRUNCH
OPTIONS.
OPTIONS.
OPTIONS. >> I LOVE JALEO AND I LOVE
TAPAS RESTAURANTS.
TAPAS RESTAURANTS. IT
IT
IT IS
IT IS FUN
IT IS FUN TO EAT A LOT BUT IT IS
FUN TO EAT A LITTLE
BIT OF EVERYTHING.
REALLY GETTING TO TRY
EVERYTHING.
EVERYTHING. YOU CAN SHARE WITH YOUR FRIENDS
AND
AND
AND FIGURE OUT WHAT YOU LIKE AND
WHAT YOU DON'T.
>> AND TAPAS IS SHAREABLE
ITEMS.
ITEMS.
ITEMS. EVERY LITTLE
EVERY LITTLE STORY, EVERY ONE OF THESE HAS A
STORY.
STORY.
STORY. EVERYTHING
EVERYTHING IS SPECIAL.
IS SPECIAL. >> SO YOUR CARAMELIZING THAT.
AND THEN YOU HAVE
THE TRUFFLE FESTIVAL.
WHAT IS THAT ABOUT?
>> THAT IS THE GOOD THING.
WE ALWAYS HAVE
SOMETHING GOING ON.
THIS THURSDAY, WE WILL START
THE TRUFFLE FESTIVAL.
WE WILL BRING IN FRESH BLACK
TRUFFLES FROM SPAIN.
WE DO A SPECIAL MENU.
EVERY
EVERY
EVERY ITEM HAS TRUFFLES.
>> SO THURSDAY, THE 30TH.
>> YES.
>> YES.
>> YES. >> I THINK I WILL BE THERE FOR
THAT.
THAT.
THAT. >>
THAT. >> YOU ARE AT BETHESDA ROAD.
WHEN YOU CARAMELIZE
THAT, WHAT DO YOU DO
AFTERWARDS?
AFTERWARDS? >> WE CARAMELIZE THEM.
AFTER WE CARAMELIZE THEM,
YOU CAN SEE THIS IS LIKE A
CRHME BR[LIE.
CRHME BR[LIE. A NICE
A NICE
A NICE LAYER.
LAYER.
LAYER. NICE AND CRISPY.
ON THE INSIDE, NICE AND
MOIST.
MOIST.
MOIST. >>
MOIST. >> NICE.
>> NICE.
>> NICE. I WILL LET YOU FINISH