HAROLD DIETERLE: We're doing a rhubarb cured hamachi.
It's cool.
You get a little sweetness from the beets and the plums.
If I was just going to go straight rhubarb, it would be
a little too tart and bitter for what I'm looking for.
So we cure it, and then it's a very subtle flavor.
My wife was just trying to talk me into doing a juice
cleanse with her.
She just signed up for it.
Spent fifty fucking four dollars a day on six little
things of juice.
For the convenience of it all, I get it.
But it's just like, $54?
Like, you've got to be kidding me.
My name's Harold Dieterle, and I'm the chef
owner of The Marrow.
The Marrow is a meat-focused restaurant with German and
Italian accents based on my heritage.
I grew up in a split household, Italian-American.
And on my paternal side of the family, the
food was very German.
So I've kind of split the menu down, and one side is named
Chiarelli of my Italian heritage, and the German side
is Dieterle.
It's a very personal restaurant that brings me back
to my childhood quickly.
The schnitzel dish is out of my
grandmother's playbook a bit.
She didn't use duck.
She usually used chicken or pork.
We didn't really eat much veal back them
because it was expensive.
The spaetzle recipe is hers.
And the cucumber potato salad is her recipe as well.
But aside from that, everything else is like the
little perks of stuff that I saw as a kid.
The sphaghettini, just kind of make it from
grandma's crab sauce.
When I was 15-years-old, I took a Home Ec class in high
school to meet girls.
I had really bad ADD, a terrible student.
And I was just really focused and into cooking
and culinary arts.
Yeah, I won the first season on "Top Chef." At the time, I
really enjoyed competition, and obviously I love to cook.
So it sounded like a great idea.
And it was amazing exposure.
It was an amazing experience, but I don't think
I could do it again.
I enjoyed doing television, and I enjoyed that aspect, but
I feel much more comfortable inside a kitchen.
How's our listening skills tonight?
KITCHEN STAFF: Behind you.
HAROLD DIETERLE: Give me something and pass it if I
cook something.
Every fucking 30 seconds.
It's a very busy restaurant, so the
kitchen's busy every day.
What have you got?
Hamachi?
I'll take that, babe.
Thank you, sir.
A chef needs to be able to put a lot of different faces on,
like fabricating meat, making sauces, making sure the
specials are sorted out, working on the menu.
God forbid that there's a repair maintenance situation.
I could be in the bathroom with a plunger in my hand.
It sucks, but it's a full day.
So after work last night I met my buddy John Fraser over at
Blue Ribbon Sushi up by the Time Warner Center.
John and I have known each other, I guess it's probably
close to six years now.
JOHN FRASER: He came in for dinner and he sent me a
really, really sweet email, like
really enjoyed the dinner.
Thank you so much.
I really loved the duck, something like that.
You rarely get that kind of interaction,
so earnest and honest.
So I saw him at the party.
I might not even have responded.
I can't remember.
I said, oh, that was really nice of you.
Fast friends, but there's a level of hosing that goes on
between he and I. No one would know we were friends unless
afterwards there was a hug.
HAROLD DIETERLE: Where's your shirt?
You're all dressed up.
What happened?
JOHN FRASER: No, I'm dressed like a
fucking scumbag tonight.
HAROLD DIETERLE: Oh, it's fun.
When we get to Blue Ribbon, the usual routine is drink as
many Yuzu Highs as possible.
Let the games begin.
JOHN FRASER: Cheers.
HAROLD DIETERLE: I forgot how bad of a hangover these
fucking things are.
JOHN FRASER: Oh, it's the worst.
HAROLD DIETERLE: How many of those have you had tonight?
Where's your cocktail?
So Richard, who I believe is the general manager there, is
the fellow who usually gets us set up either at the bar or
upstairs and keeps a good eye out for us.
Look at this.
We've got WWF wresting on over here.
I mean, it's unbelievable.
JOHN FRASER: No, just Muay Thai.
HAROLD DIETERLE: I only like to kick and punch people.
I don't like roll in the net with other dudes.
JOHN FRASER: [LAUGHING].
HAROLD DIETERLE: It's not my thing.
What the fuck are you laughing about?
JOHN FRASER: OK!
HAROLD DIETERLE: I had a Hamachi sashimi, and then they
put out a mixed sushi plate.
JOHN FRASER: Are you really doing this?
HAROLD DIETERLE: What?
Putting some soy sauce onto my fish?
JOHN FRASER: The whole fish?
HAROLD DIETERLE: First of all, John eats more French fries
than anybody I know in the world who's a vegetarian.
I've never seen anybody that goes out to eat and eats more
fucking fried foods.
JOHN FRASER: That's absolutely true.
HAROLD DIETERLE: That's totally true.
John's a vegetarian.
He doesn't crave any animal products anymore, so he's all
vegetables.
JOHN FRASER: The choices for vegetarians in New York City
is fucking deplorable.
HAROLD DIETERLE: Really?
JOHN FRASER: It's deplorable.
One dish where you can beg somebody-- it's fucking shit.
HAROLD DIETERLE: Whatever his body's telling him is great.
But he's my best friend, and I know he enjoys meat.
I've seen him destroy it.
You had the fucking shish kebab that was just loaded
with fucking bell peppers on top of bell peppers.
There was a couple slices of zucchini, and
some fucking rice--
$26.
You can't tell me you're not miserable.
Fucking miserable.
Who you talking to?
JOHN FRASER: The restaurant.
HAROLD DIETERLE: Everything all right?
Health department?
JOHN FRASER: Exactly.
All right, let's count the 12 herbs real quick.
HAROLD DIETERLE: Who the fuck would put 12
herbs in one dish?
I'm going to find out.
JOHN FRASER: It's going to be two of each, right?
HAROLD DIETERLE: Three, four, five--
When we're out acting like buffoons, but then we have to
take a work phone call.
We have to flip the switch and turn that other side of our
personality on.
What's 12 herbs?
JOHN FRASER: Yeah, we're doing it with the new Getty.
You shut the fuck up.
HAROLD DIETERLE: 12 herbs in one dish?
It was very enjoyable.
Thyme, tarragon, sorrel, stinging nettles--
JOHN FRASER: Sorrel?
HAROLD DIETERLE: That's available.
It's springtime.
Let's get a hold of some fucking--
JOHN FRASER: I can't fucking go anywhere.
HAROLD DIETERLE: He's still talking, right?
JOHN FRASER: [LAUGHING]
I just hung up on him.
HAROLD DIETERLE: I couldn't find out what
the 12 herbs were.
I'm very excited to see it.
Tell me that doesn't look fucking sick.
Tell me you don't eat that.
JOHN FRASER: Shut the fuck up.
HAROLD DIETERLE: Blue Ribbon's fried chicken
is kind of my standby.
JOHN FRASER: It's a delicious fried chicken, but it's just
the same flavor over and over and over again.
My mouth doesn't understand how a whole plate of that
tastes good.
HAROLD DIETERLE: We left Blue Ribbon, and we went down and
had a quick pop at one of my favorite bars--
Daddy-Os.
We Walked into Daddy-Os, and it was quite a scene.
JOSH CAPON: Italy!
PAT LAFRIEDA JR: What's up, buddy?
Good to see you.
How you doing, kid?
What are you up to?
Doin' good?
HAROLD DIETERLE: Everybody was in the neighborhood, and
that's really the bar that a lot of chefs go to.
It's a great chef hangout bar.
They have a great hamburger.
Tater tots are great.
So that's always a plus.
It's a sports bar.
They have a lot of TVs going on and a really serious liquor
bottle list.
It's pretty impressive the bottles of liquor that he has
there and great specialty cocktails.
So it's just great for everybody.
I had no idea anybody was going to be there.
John's like, all right.
Let's go back to The Marrow and go eat some bratwurst.
We have bratwurst over at The Marrow right now.
We're going to go over there and have a little bratwurst.
House main.
JOSH CAPON: Looks like that 9:30 spin class might be
getting handsome.
HAROLD DIETERLE: Uh-oh.
You ready?
You walking, or are you driving?
JOSH CAPON: Got my wheels, bro.
HAROLD DIETERLE: All right.
Josh decided to ride his beloved bike, which I was
unaware was kind of like his child.
It was a bit of a "Pee Wee's Big
Adventure" situation happening.
We walked over from Daddy-Os, a 10, 15-minute walk.
It was nice to get a little fresh air.
Matt, who's the chef here, and Eric, who's my chef at Kin
Shop, were throwing off some house-made bratwurst and some
sauerkraut.
We got some vegetarians.
-They actually coming tonight, or no?
JOHN FRASER: Yeah.
There's only one.
There can only be one.
HAROLD DIETERLE: Fuck, man.
I didn't know how long it takes.
How many guys does it take to grill a couple fucking
bratwursts here?
-Your labor costs are going to be really high.
HAROLD DIETERLE: Oh my god.
Everybody's milking the clock tonight.
I hear you.
I don't think you need to cook all this.
-No, no, no, no.
This is brunch.
HAROLD DIETERLE: This is brunch right here?
They're not getting nice china, no fucking way.
They're going to fucking wreck it.
Here we go.
-Me likey bratwurst.
HAROLD DIETERLE: Go get it.
Get some mustard, some brats.
JOSH CAPON: What do we got?
What do we got over here?
We got braised cabbage?
What we got?
[INTERPOSING VOICES]
HAROLD DIETERLE: Get some beer-braised sauerkraut.
[INTERPOSING VOICES]
HAROLD DIETERLE: When everybody kind of sat down and
was eating and drinking, that's about
as nice as it got.
There was a lot of conversations, a lot of people
throwing shots at each other.
It was very entertaining.
JOSH CAPON: Oh, wait a second.
The vegetarian got a meal.
HAROLD DIETERLE: Even though the vegetarian ate the cabbage
with the bacon and tasted my bratwurst, he's having a nice
veggie plate.
-What is it?
HAROLD DIETERLE: It's a carrot.
The sausage--
[INTERPOSING VOICES]
HAROLD DIETERLE: Exactly.
That's what sausage in New Jersey look
like these days, huh?
[LAUGHTER]
JOSH CAPON: The girls are 100% right.
That's not what sausage looks like in New Jersey in your
veggie plate.
Bang!
HAROLD DIETERLE: All the small sausages look the same to you,
right, Joshie?
[INTERPOSING VOICES]
HAROLD DIETERLE: It was a great group of people.
I consider everybody that was at the table--
you know, I'm very friendly with them.
[POUNDING]
JOSH CAPON: What's going on down over there?
-What the hell is going on right here?
-Fee, fi, fo, fum.
JOSH CAPON: Clearly.
-He's got a wooden leg just jumping up the stairs.
-Harold!
Get down here, Harold!