[MUSIC PLAYING]
CHRISTINA TOSI: I moved to the city to become a pastry chef.
I just thought a real job sounds boring to me.
I really like to eat sweets all the time.
I'd rather do it all day, every day than anything else.
And so I'm just going to jump in and do it.
And I'll figure the rest out later.
[MUSIC PLAYING]
CHRISTINA TOSI: We have a very fun afternoon planned.
We take having fun very seriously.
My name is Christina Tosi.
I am the chef and owner of Momofuku Milk Bar.
We serve mostly sweet items.
They're sort of kooky baked goods with an American
perspective.
But we also have a lot of savory breads.
And we now have five stores in New York City.
We're most known for our cereal milk, which is the
flavor of what's left in your bowl after you eat all of the
cereal out of it.
So the pretzel milk is the milk that we're the most proud
of right now.
Most of the flavor of the pretzels is
actually on the outside.
So you're sort of just washing that salty layer off of them.
For me, it's like the ultimate salty, malty,
sweet flavored milk.
We've made ice cream with it, like a
pretzel-flavored ice cream.
But when you have a really good burger, it's not like
it's the first burger you've ever had.
But you still want to talk about it like it's a
revelation.
And that's what good food is.
And then, of course, we have pork buns, which are the
Momofuku staple.
If you know the name Momofuku, you probably
have had a pork bun.
Long ago, when Dave Chang and I were first coming up with
the foundation of what Momofuku Milk Bar would be, we
said that it would be like Dairy Queen with pork buns.
We like to use our formal foundations in cooking and in
baking and sort of give it to you as a customer in a really
easy, approachable way.
You ladies ready?
The foundations of Milk Bar come from four of my favorite
people in the whole wide world, Courtney McBroom, Helen
Jo, Jaime Dessecker, and Jena Derman.
They help run the kitchen.
They help run the Milk Bars.
They help do everything big and small in between.
They're sort of like Wonder Women.
Yeah.
First we're going to go to Dairy Queen for breakfast.
On our way to Dairy Queen, we started off with some jello
shots that Jaime cast in these orange rinds and then cut up
like they were little orange slices that you would eat
after a crazy soccer match.
Jaime, these are ridiculous.
-Breakfast of champions.
CHRISTINA TOSI: Cheers.
ALL: Cheers.
CHRISTINA TOSI: And we also made some
kimchi Bloody Mary's.
Being part of the Momofuku family means having kimchi in
house all the time.
And for me, the kimchi Bloody Mary was clutch on the way
over to Dairy Queen.
-Cheers to--
CHRISTINA TOSI: To kimchi Bloody Marys.
-To kimchi Bloody Marys.
CHRISTINA TOSI: To Dairy Queen for breakfast.
[MUSIC PLAYING]
-Oh.
-Hey, how are you?
Good.
JENA DERMAN: Do you guys have the fryer on yet?
CHRISTINA TOSI: Oreo CheeseQuake.
JENA DERMAN: Just checking.
HELEN JO: Just checking.
JENA DERMAN: Just checking.
HELEN JO: Our priorities.
CHRISTINA TOSI: You want to get the chicken strip basket?
COURTNEY MCBROOM: Yeah.
CHRISTINA TOSI: May I have a mini Blizzard with Oreo,
Butterfinger, Heath, and cookie dough?
I have a very strong opinion about what goes into a
Blizzard-- as many mix-ins as possible.
There must be Oreos.
And you have to eat it all in one sitting.
All right.
Which one did you get?
JAIME DESSECKER: I mixed Butterfinger and
Turtle Pecan Custard.
COURTNEY MCBROOM: What's yours?
Just straight Butterfinger?
CHRISTINA TOSI: Mine's Heath Bar, Butterfinger, Oreo,
cookie dough.
Thank you.
COURTNEY MCBROOM: You got to do fries in the Blizzard.
CHRISTINA TOSI: I don't like eating ice cream
when it's too cold.
I like letting it melt a little bit.
And you got to go salty French fry
straight into your Blizzard.
I'm also really into the CheeseQuake.
Why didn't we come up with the liquid CheeseQuake?
I think Dairy Queen also has a sense of humor in the way that
they name some of their menu items, which I really relate
to for obvious reasons.
And making a Blizzard from scratch is like the ultimate--
I think-- experience, in terms of what's my mood.
Do you think I could make a Blizzard with you?
MIKE: Sure.
CHRISTINA TOSI: Can we do Oreo and Strawberry Cheesecake?
I've never made a Blizzard before, so getting Mike to
agree to let me behind the counter to really show me the
one, two, threes of a Blizzard was like the ultimate
experience.
Awesome.
Thank you very much.
All right.
We got Oreo Strawberry Cheesecake.
JAIME DESSECKER: Whoah.
HELEN JO: Wow.
CHRISTINA TOSI: What.
My first Blizzard.
How are you guys feeling?
Ready for a Michelada in the beach?
By Mike.
Thank you.
See you soon.
To the beach.
Ooh, it smells like kimchi in here.
They should make air fresheners
that smell like kimchi.
We're going to the beach.
Maybe we should practice our beach
volleyball with this sick--
[INTERPOSING VOICES]
CHRISTINA TOSI: Spike.
[MUSIC PLAYING]
CHRISTINA TOSI: Here we go.
[SQUEALS]
Hi, Chris.
CHRIS HIEW: Hi.
CHRISTINA TOSI: Hi, Martine.
Chris and Martine and Beans the dog met us at the Far
Rockaway [INAUDIBLE].
Bud.
Come on.
Don't be stubborn.
Come on.
For me, going to the beach on the off-season is the best way
to sort of let loose and chill out.
Because it's sort of like the beach belongs to you.
I really love spending time at the beach and sort of just
kicking up sand and letting loose, or just
sort of dicking around.
[LAUGHING]
We made this last night with some leftover kimchi Bloody
Mary liquid, and lime juice, and some kochukaru salt, and
then some Brooklyn Lager.
I'm going to serve it up.
So I think the perfect beach snack is a
pastrami and rye croissant.
It's got a little Russian dressing, some sauerkraut
stuffed in.
It's easy to eat.
Sand can't get in it.
[LAUGHS]
The perfect beach snack.
Cheers.
-Cheers.
CHRIS HIEW: Cheers.
ALL: Cheers.
CHRISTINA TOSI: Beans, don't get too drunk.
HELEN JO: Beans, it's spicy.
Watch it.
COURTNEY MCBROOM: We should have a sand
castle building contest.
CHRISTINA TOSI: How about who can build the tallest in a
certain amount of time?
COURTNEY MCBROOM: OK.
CHRISTINA TOSI: Part of my personality is very
competitive.
Go.
[MUSIC PLAYING]
CHRISTINA TOSI: I will die.
I will throw myself in front of traffic
trying to be the best.
Oh.
They're totally fucked.
Let's go.
JAIME DESSECKER: Wait.
We're going for the tallest?
CHRISTINA TOSI: Yes.
-They're building a moat.
[MUSIC PLAYING]
CHRISTINA TOSI: It maintains that working hard and kicking
butt and pushing yourself, but also not taking
yourself too seriously.
JENA DERMAN: Five, four, three, two, one.
Hands down.
Step away from your castle.
CHRISTINA TOSI: I think it's fairly obvious
who the winner is.
Clearly ours is the tallest.
You know, it's fun to be competitive.
It's fun to be like who's going to scoop cookies the
fastest today?
[MUSIC PLAYING]
CHRISTINA TOSI: After the beach, we to decided to head
to Randall's Island Golf Center for a little game of
putt-putt golf.
All right.
Losers can go first.
[LAUGHING]
Oh, losers first.
Please.
Duck pin bowling and putt-putt golf were the foundations of
my childhood.
So whenever I see a putt-putt golf course, I can't stop
talking about it until I get out of the car and can hit the
putt-putt golf course.
Dave Chang met us there.
Most people don't know that when he was a kid, he was sort
of on the road to becoming a professional golf player.
He was one-handing some putt-putt holes, which I
thought was pretty intense.
Where'd you get those hot putt-putt golf kicks?
Just a little something you picked up?
COURTNEY MCBROOM: Yeah.
CHRISTINA TOSI: Courtney got the first hole-in-one.
We had a little friendly wager.
I owe her $20, I think.
Damn it.
COURTNEY MCBROOM: You can put me down for one on this hole.
CHRISTINA TOSI: Some more friends started arriving.
Danny from Mission Chinese and Steve from Asia Dog ended up
joining us at Randall's Island with the hot new Taco Bell
tacos wrapped in the nacho cheese taco shell.
DANNY BOWIEN: We went and we got 40 of the Dorito tacos.
CHRISTINA TOSI: Why did you do that?
We have too many.
DANNY BOWIEN: Because you have to try it.
Because we were talking about it yesterday.
Do you guys want to eat one now, or what?
CHRISTINA TOSI: Yes.
COURTNEY MCBROOM: This is insanity.
CHRISTINA TOSI: So good.
JENA DERMAN: This is ridiculous.
CHRISTINA TOSI: I've been making nachos with Doritos,
nacho cheese and cool ranch mixed for years.
Someone has a hidden camera in my apartment.
[LAUGHING]
I feel like we should give up on putt-putt and just start
tailgating.
JENA DERMAN: Right?
That's why I'm trying to like, let's get
back to this apartment.
[MUSIC PLAYING]
CHRISTINA TOSI: Oh, this is going to be delicious.
[LAUGHING]
DANNY BOWIEN: Look at that thing.
That's amazing.
CHRISTINA TOSI: OK.
Can I get--
Can somebody sous chef me please?
DANNY BOWIEN: What are you doing?
What do you want?
You want these in here?
COURTNEY MCBROOM: We're going to take care of you later.
CHRISTINA TOSI: For a proper tailgate, I feel like there
has to be some sort of chips and dip.
We're very big on chips and dip in our kitchens.
So we brought ranch dip and potato chips and we made a
sick seven layer dip with tortilla chips.
For me, a good tailgate has warm food.
So these are kimchi quesadillas.
They're tortillas with a little bit of shredded cheddar
cheese and our home-made kimchi, Napa cabbage.
COURTNEY MCBROOM: So good.
CHRISTINA TOSI: We decided to bring our favorite throw
together sandwich, which is a grilled cheese sandwich.
But instead of sandwich bread, we use
two of our corn cookies.
And we make a ham and cheese grilled cheese sandwich.
The last time I was at a tailgate it's because I was
going to a Redskins game.
And my stepbrother made us show up to the stadium at 7:45
in the morning.
And we got so shit-faced my sister was trying to
roundhouse kick me.
Shit-faced at 10 o'clock in the morning.
And then she got mad at me because she fell on the ground
and couldn't beat me up.
[LAUGHING]
That was the last time I tailgated, the one and only
time that I think I properly tailgated.
We were having a blast.
We were all sort of
kumbaya-ing around the tailgate.
And all of a sudden, this woman at the Randall's Island
Golf Center called the cops on us because apparently,
tailgating is not legal in their parking lot.
They weren't having us anymore.
So we packed up and got out of there.
We wrapped it up.
[MUSIC PLAYING]
[INTERPOSING VOICES]