- I'm anticipating the cheese ball.
(groans)
(upbeat swing music)
Am I hired?
- Maybe.
- Okay I'm done. - We'll see.
- You guys, we are right outside of Flex Mussels
in the West, are we in the West Village?
They're obviously known for their mussels,
but I have to tell you a little secret.
They also have an amazing brunch menu,
and we're gonna try their bacon, egg, and cheese fries.
You wanna see it?
Do you wanna eat them?
Do you wanna go?
Let's go.
- [Chef] So here we are.
- Warming up.
We are making bacon, egg, and cheese fries,
which just sounds like the perfect hangover cure.
- So first we're gonna fry the french fries.
- Okay.
- [Chef] Kennebec potatoes.
- [Sarah] Kennebec potatoes.
- A lot of places use Idaho.
After lots of research, we have settled
on Kennebec as our number one choice.
Now we're gonna take a step back,
move over here, and heat up the gravy
and melt those cheese curds.
You're a sous chef.
Take a towel.
And we're taking cheese curds from Beecher's,
and we are just going to throw them
in there like that to melt them a little bit.
Canadians really don't melt the cheese curds.
- [Sarah] But we're doin' it.
- We've kind of settled on an in-between,
which is kind of melted, kind of not.
- [Sarah] I didn't do it enough!
- [Chef] You're not ready for the restaurant business yet.
- [Sara] I'm not.
- [Chef] That was good, that was good.
Oh, we're doing two.
I wouldn't have done it right in the middle.
- [Chef] You have a second chance.
- That was better.
Let me get my towel.
- You see?
This is why you have it. - Okay, so useful.
- Always season your eggs, - Always.
- 'cause you have to.
- Every time my dad cooks in the kitchen,
he always takes a dish towel
and throws it over his shoulder,
so I did learn that trick from him.
Hi, dad.
- It's very chef.
He's gonna really like that.
Eggs are cooking.
- [Sarah] Eggs are cooking.
- [Chef] Curds are meltin'.
- [Sarah] Curds are melting.
(groans)
- This is very heavy.
- Oh my god.
Thank goodness I was not,
I was going to volunteer that job.
It's a good thing I didn't.
- No, I'm very strong.
It's all in the wrist.
It's a flip of the wrist.
A flick.
- Just a one-handed operation.
- Yep, just flick your wrist.
Good!
- Am I hired?
- Maybe.
We'll see. - Okay, I'm done.
- [Chef] Now, we're gonna pour these fries into here.
You can do this.
Ready?
- We're still cookin'.
[Chef] We have our hot, gravy melty cheese.
We have these--
- What is this?
- Bacon lardon, try one.
- Okay.
- Just like...
- So fatty and good and amazing, but a little crispy.
- [Chef] A little extra bacon fat in there.
Oops.
(Sarah groans)
- [Sarah] That is a perfect, sunny-side up egg.
- [Chef] You made them.
- Look at that jiggle.
I made them.
- That's all you, girl. - I did this.
I cracked it.
- You did this.
- [Sarah] This is just going right on top?
- [Chef] Right on top.
- Final step.
- If you would do the honors.
- Oh god, I would love nothing more.
Let me get my towel back in place.
- Yeah, just.
- [Chef] These are scallions,
some sliced scallions.
- All right, I'm just gonna dunk a little.
How do you feel about people requesting
special changes on these kinds of dishes?
Are you like shut up and eat my perfect meal, or?
- No, I don't care.
I get grossed out when people
wanna add calamari to cream mussels,
that makes me sick,
but I'll still do it.
Our baby's done.
- [Sarah] Yeah!
- Yes!
(upbeat swing music)
(groans)
- I don't even know what to say
because I'm anticipating the cheese ball.
I'm wondering if we can get it up to here.
I'm gonna go for it.
(Sarah vocalizing)
Uh oh, we're breaking.
We're not gonna get up to the ceiling.
Can we, can we, can we?
(squealing)
Oh my god, it's over!
These fries are perfectly coated
with the cheese and the gravy,
and I'm gonna get a little bit of egg on this.
Okay, this is gonna be messy.
Let me really get this on there.
Okay.
(laughs)
I'm scared.
Mm, boy that towel comes in handy.
Fact, I've never been to Canada.
I've never had real Poutine.
Poutine, Poutine, Poutine?
I don't know, however you say it,
if it tastes anything like this,
I might be moving there.
Goodbye America.
The taste is so good.
This is incredible.
You have to come here for brunch.
- To my new sous chef.
(yells)
Cheers.
(both laughing)
Cheers.
- You'd think this glass would be a lot
more empty the way that I'm acting right now,
but that's just catch up to my personality.
Remember to like and subscribe to Delish
and I will see you next time!