All language subtitles for S.P.R.S01E05.WEB-RBB

Okay, time to step things up.

Over the last three years...

-Ooh.
-[man] Good.

[women] Oh!

[woman] Oh, my goodness.

[Selena] ...I've made
over 80 dishes

with over 40 amazing chefs
in my home kitchen.

-[Selena screams]
-What happened?

Roll it!
You don't roll it now.

I'm trying!

[Selena] This
culinary crash course
hasn't been easy...

-We did it!
-There it is!

...but it has been
so rewarding.

Now I think I'm ready
to take it to the next level.

Raquelle, hurry up.

So I'm heading out to some
of the hottest restaurants

in Los Angeles...

-[Raquelle] Oh.
-Mm.

This is really good.

...to cook with the chefs
on their home turf...

[woman] That's how
the real chefs do it

[Selena] ...and on
their terms.

-Because I said so.
-[laughs]

[Selena] The goal
is to create my own dish.

Amazing.

And I'm aiming high.

Would this be able
to make the menu?

Seriously, I want to make
something good enough
to actually go on their menu.

No pressure.

♪ Watch her go
Mm-mm-mm, mm-mm-mm, mm-mm ♪

♪ Look at her now

♪ Watch her go
Mm-mm-mm, mm-mm-mm, mm-mm ♪

♪ Wow, look at her now

There's something about today
where it's more excitement

than nerves, even.

-Well, that's great
for you, Raquelle.
-Yeah.

-'Cause I'm nervous.
-[laughs]

Raquelle and I are on the road
to visit Girl & the Goat, LA,

one of the many restaurants
of Chef Stephanie Izard.

She is the only person ever

to win both Top Chef
and Iron Chef,

and is also a recipient
of a James Beard Award

in 2013.

I'm looking forward
to learning more
about her cuisine

known for its
global inspirations
and gutsy flavors.

-[laughs]
-Go for it.

-[Selena] Oh,
this looks so nice.
-[Raquelle gasps]

-[Selena] Oh, lookit.
-[Raquelle] Wow.

-Hi!
-Hi, Chef!

Hey, guys, how are you?
Come on back.

Oh, wow.

-Hi!
-Hi. It's nice to meet you.

So nice to meet you.

-Thank you so much
for having us.
-Oh, for sure.

-This is Raquelle.
-Hi, Raquelle.

-Good to see you.
-It's so nice
to meet you, honey.

-Hi, Stephanie.
-I can't help it.

-[Selena] I love it.
-[pot clatters]

-That's me
and that's my bad juju.
-I know. [laughs]

That's how it's gonna be.

Um, how's it been going
cooking with chefs
in their restaurants?

Is it different
than you thought it would be?

It's definitely different
to be in someone else's space.

So, it's been really fun.

-That's awesome.
-[Raquelle] Yeah.

[Stephanie] I'm just
curious to see,

after all of this cooking
with other chefs,

where your palate is.

Oh, wow.

[Stephanie] I want to give you
sort of a taste test.

I just want you
to try a bunch of flavors
and see what you like best.

That's gonna help us determine

-what you want
to make later...
-Right.

...and get your brain going.

So what we're going to do
is we're going to take away
one of your senses.

-[laughs]
-[Raquelle] Oh, wow.

But I'll let you
put those on yourself.

Once you put a mask on,

you take away
your sense of vision,

it's so hard to tell
what you're eating sometimes.

But I think
if you even get five,

that would be a huge feat.

-Okay.
-[Stephanie] Drumroll, please.

[laughs] This is so funny.

[vocalizing]

What did I do?

-Griffin has arrived
with our taste test.
-Hi, Griffin.

Hi. I don't know
where you are.

We're gonna start off simple.

It's something that I know
that you've had before.

Mm, tomato.

It's a Sungold tomato.

-How? How the heck am I
supposed to guess that?
-I know, exactly.

-I'm gonna take that as a win.
-[Stephanie] Okay.

I'm just gonna put it
close to your hand,

and you can grab a piece.

[Selena] Apple.

Close. It's definitely
in the fruit family.

-Peach.
-Nope.

-[laughs]
-No?

-[Stephanie]
You're gonna say it.
-Plum?

-Yes!
-Plum.

I'm gonna take that as a win.

I'll take that as a win.

No, guys. That doesn't count.

[Stephanie] Next.

-Onion?
-[Stephanie] Yeah.

Pickled red onion.

Pickled jalapeno?

It's a pickled fresno.

It's like a lime.

[Stephanie] Yeah,
it's a finger lime.

-Right, now we're going
straight up spicy.
-Okay.

-Oh, the poblano?
-This is serrano.

My lips are burning.

This tastes like ginger.

-It is ginger.
-Sweet.

It smells like pad Thai.

That was chili crunch.

-It's very good.
-[Stephanie]
It is really good.

Okay, ready?

Is it like a fish oil?

It's actually a little bit
of seasoned rice wine vinegar.

Ugh.

You ready?

-No.
-[Stephanie laughs]

This one you can just smell.

Yeah, it smells like a fish.

-Fish oil?
-Yeah, fish sauce.

-There you go.
-That was wild.

[chuckles]

Oh, my gosh.

-Thank you.
-Let's celebrate.

-That was good.
-Good job.

[Stephanie] So what's good
about this

is now I know what you like.

And when we go back
into the kitchen

to pick things for a dish
that you want to create,

I can guide you
in the right direction.

-Okay.
-Mix it together.

-Great.
-We can go into the coolers.

We can shop around

and think about
all those flavors
that we just identified.

[Selena] Yeah.

[Stephanie] But those
are things we can play with
putting a dish together.

Let's go shopping.

[Stephanie] All right.
Come on back, you guys.

So this is our prep kitchen.

Kind of where the magic
happens in the morning.

I've heard that you love
a cheese and cracker dish.

Is that one of your favorite--

Uh, yes, it is.

-I love cheese.
You love cheese.
-I love cheese.

I love... Well,
we all love cheese,

and we all seem
to like crunchy things.

-Yeah.
-There's no reason

we can't have a dish
that sort of has a protein,

but also has
cheese and cracker
kind of vibe to it.

-Yeah, I agree.
-I love that.

Maybe we make like a toast
and then put stuff on it?

Like some cheese on top of it

and a whole bunch
of garnishes?

-[Raquelle] That
would be yummy.
-Yeah, let's do it.

Do I have
a shopping bag ready?

Yeah. Oh, yeah.
You guys, you do the shopping.

-What am I doing?
-Buckets?

[Stephanie laughs]

-So...
-So get a couple
loaves of sourdough.

-Should I get two or...
-Yeah.

I love that you enjoyed
the chili crunch so much.

So if you want, we can kind of
look at some of these spices

and take chili oil
and all the crunches

and just make
your own version of it.

Okay. So I think
I would need garlic.

[Stephanie] Yeah,
a little bit of garlic
is a good way to go.

We have aji amarillo.

It is a nice Peruvian chili

that has a little bit
of fruitiness to it.

Yes.

[Stephanie] And then
I would love a crunch.

-[Selena] Oh, yeah
-We've got MASA chips.

That's what I want.

[Raquelle]
If you're getting full,

we could put some in here,

-but I'm also saving room
for enough cheese.
-[Stephanie] Yeah.

Should we go
into the dairy cooler?

-Yeah.
-Yeah. All right.

[Selena] They have
ricotta, babe.

[Raquelle] They have ricotta?

-I think... I think
we should have ricotta.
-[Raquelle] Ricotta?

I just don't know why.
I saw it.

[Stephanie] Let's go
pick out a protein.

[Selena] Protein. Here I go.

I would do steak.

-You want to do steak?
-Hell, yeah.

[Stephanie] This'll be great.

-I wanna do pickled onions.
-[Stephanie] Oh, yeah. Nice.

We've got the red onion.
You want to do that?

-Yeah.
-See that big jug up there?

It's actually
seasoned rice wine vinegar.

[Raquelle] That's
a lot of vinegar.

Do you want to see
if there's any chilies

-or anything you want to add?
-[Selena] Sure.

♪ I think I know what I want

-[Stephanie] Mighty serranos?
-[Selena] Yeah.

Awesome.
If you liked those Sungolds,

we've got all of these
different fruits--

-Let's do that.
-You wanna do some Sungolds?

-Yeah.
-That's awesome.

Ooh, yummy.

[Stephanie] Yeah,
that's great.

I think the only other thing
we need

is maybe some herbs
to go on top.

-Herbs.
-[Raquelle] We need an herb.

What herb, Chef?

[Stephanie] Do you
want to taste this?

It's called mizuna.

So it's an Asian green
that's got a little bit
of bitterness to it,

which we're not really
hitting that note.

[Selena] Mm.

[Stephanie] You want to add
anything else into it?

-[Selena] Bok choy?
-Yeah, I think it's great.

So we're doing two different
Asian greens together.

-I'll grab a couple.
-[Selena] Thank you.

Ah, it's cold!

-All right.
-Good shopping.

I'm excited to see this
come together.

I got you both an apron
that matches.

-Oh, cute.
-Thank you.

-[Stephanie] Pick
whichever color...
-I like this one.

-I already called it.
-[Stephanie] Perfect.

-[Raquelle] Thank you.
-You're welcome.

-This is really cool.
-[Selena] Love it.

So we're gonna make something

that you can pick up and eat
with the bread.

So I've envisioned that
with butter,

and then, I think the ricotta.

[Stephanie] Perfect.

-And the steak
with some of the sauce.
-The chili crunch?

-Yeah, the chili crunch
on the top.
-Yes.

-Yeah.
-Ooh, cool.

Does that sound good?

-I think it sounds
really good.
-Okay.

Especially with onions,
serranos and some tomatoes

that you can make a fun
little pickle topping.

Okay, great.

[Stephanie] I think
what'll take the longest

is getting the pickle
to sit for a little bit,

-so we can work on that first.
-[Selena] Perfect.

The way that we often
pickle things,

one of the easiest ways
to do it,

we grabbed the seasoned
rice wine vinegar.

So we can warm this up
with some water in it.

Why does it have to be hot?

-It'll just help kind of meld
everything together.
-Okay.

All right, let's pickle.

[Stephanie] Chop some onions.

-[Selena] All righty.
-[Stephanie] Are you
sous chefing?

I'm sous chefing.

Anything you guys have for me,
I'll be over here.

-Do you want to cut
the other onion?
-Yeah.

-[Stephanie] Here you go.
Red onion for you.
-[Raquelle] Thank you.

Always watch
your fingers, you guys,

whenever you're holding
a vegetable.

I don't mean to compare you
to my even-year-old,

but when he's cutting
in the kitchen,

the first thing
I always remind him

is to curl under his fingers.

You can compare me
to the seven-year-old.

Honestly, that's about where
the knife skills are for me.

[Stephanie and Selena laugh]

[Selena] How should I
slice this onion

in order to pickle it?

Right. So If you follow
the natural ribs on the onion,

it's like the onion
gave you lines to follow.

-[Selena] Yeah.
-Just to make it
a little bit easier.

So you can put those in there
and we can do the whole
pickle thing in there.

How many serranos
do you think you want to do?

How spicy are you thinking?

-Two.
-Two?

How did you
want me to cut these?

-[Stephanie] It's up to you.
-I like having little...

-Small, right?
-[Stephanie] Yeah.

Because it's something
that's so intense,

you wouldn't want to get
such a huge piece of it.

Oh, my gosh, they're bouncing.

[Stephanie] Oh, my gosh!

[both laughing]

-I don't even know how you got
that pepper to do that.
-Are you serious?

What?

[Raquelle] We need to set up
some targets on that side
of the cutting board,

-and say, if you get like--
-They're just falling!

-That's all right.
-That's hilarious.

We'll just cut three peppers
knowing that two will actually
make their way into...

-[Selena] I'm gonna do
this technique.
-[Stephanie] There you go.

[Selena] That was so funny.

[Stephanie] So we're
going to need to just
make enough liquid

that you can pour
over the top.

And it'll just submerge.

-Okay, okay.
-Yeah, yeah.

So this is kind of intense.

I would recommend
kind of doing

two parts vinegar
to one part of the water.

-You can just eyeball it.
-Oh, gosh.

[Stephanie] Probably. Maybe.

One one-thousand,
two one-thousand,

three one-thousand,
four one-thousand. Stop!

-It's very intense, yeah.
-Ripe.

[Stephanie] One one-thousand,
two one-thousand, perfect!

That's measuring in savory.

If you did that with baking,

put one one-thousand
of flour in... [chuckles]

That wouldn't worked as well.

That, I'm not going to lie,
it smells like feet.

-It does.
-Pure feet.

[Stephanie] All right. One of
you guys can probably...

You want to slice the bread?

[Raquelle] I'll slice
the bread over here

-and you guys--
-I knew it.

I knew you were gonna go
with the bread.

-You're the chef--
-You wanna know why?

-You want to know why?
-Why?

Because she's gonna take
a bite of the bread.

-[laughs]
-Oh.

-[Raquelle] Here we go.
-[Stephanie] Okay. Hold it.

Use your left hand
to really hold that bread
into place.

How thick?

Like that?

[Stephanie] Something that
you could bite into.

So maybe not quite that big.

[Raquelle] This is a big bite
right here.

-Here we go.
-[Stephanie] Let's see.

This is a tough
piece of bread I have.

[Stephanie] You can tell
it's good sourdough

if it's hard
to cut through, yeah.

You're killing me, Raquelle.
You're killing me.

[Raquelle] This is above
the sous chef criteria.

-I think this is above--
-All right,
you're driving me crazy!

It's so hard to cut.

It's thick, it's think.
I wish people could know
it's hard for--

Oh.

You were sitting there
sawing like...

You were like this.

I was trying to cut
a really sleek piece of bread.

[Stephanie] And look at...
you wanna make sure
they're all nice and even

because one guest
might get upset if theirs
is a little different.

[Selena] Oh, my God,
I'm terrible.

[Stephanie] These two
do not fit.

[Selena] These two are good.

Those two are good.
I think this one's...

I think this one's acceptable.

I think these two...

-They're a little...
-You're right,
you can take those away.

-Okay, I mean, I guess--
-I'll take one.

Oh, there goes--

[Stephanie] So good.
There you go.

[Raquelle laughing]

[Raquelle] Who are
the other guests joining us?

-[Stephanie] Griffin
that you guys met.
-[Raquelle] Yeah.

[Stephanie] And Kristinah,
who's our general manager.

[Selena] Oh, man.

That means they're gonna
really know if it's bad.

[Raquelle] Yeah.

We're gonna have
the real opinion.

Oh, we should check on...

So once that's boiling,
you want to carefully pour it

over your vegetables
to pickle.

Careful.

-I feel like
I have to back away.
-Look at her.

-She just went for it.
-[laughs]

[Stephanie] Oh, awesome.

-[gags]
-[chuckles]

-Yeah, it definitely goes--
-Ooh!

-[laughing] Your face!
-Ooh!

[Stephanie] So we'll set
this aside and let it
kind of do its thing.

Okay.

Should we work on
this chili crunch situation?

-I think so.
-Okay.

[Stephanie] You basically
just get to decide

how much of each of those
you want to put in

and again,
because we're not baking,

you just put
however much you feel like.

-Like that?
-Yeah.

-Are you a big garlic person?
-I love garlic.

All right, So, yeah,
put as much as you want in.

You can make this
nice and garlicky.

-Like that?
-Oh, yeah, that's great.

A little can go a long way.

And then lime powder.

So this is actually
made out of lime juice

that's been dehydrated

and turned into a powder.

[Selena] Oh, my gosh.

-Like that?
-I think that's good, yeah.

That's great.

All right, then we're gonna
go crazy with the crunchies.

-Go crazy with the crunchies.
-Go crazy with the crunchies.

This is the fun part.
You get to smash up MASA.

-[Selena] Okay. Ready?
-[Stephanie] Yep. Do it.

This part's kind of fun.

-Oh, yeah.
-Oh, yeah.

We can mix those together

and add in
some of the chili oil.

♪ I love chili oil

-All right, I'm gonna
let you pour that in.
-Okay.

Just put a little at of time
so you don't end up
with too much chili oil.

If you go too much,
then you kind of
lose the crunch.

[Selena] I don't
want to do that.

Oh, shoot!

-Shoot!
-Oh, no!

-[Raquelle] What?
What happened?
-Daggonnit.

I don't know what I did.
I need a ladle.

-Chili oil, it's risky.
-A ladle.

Oh, wow,
it smells great, though.

I gotta mix this.

There's so much
going on right now.

[chuckling]

It's hard to pour out
of these kind of containers,

but also that made me feel
entertained for a minute.

[both laughing]

[Stephanie] We can taste it,
too, and see how it's doing.

Taste as you go.

Oop, oop, oop,
don't put that back in.

Oh, I forgot.

Sorry.

Um, we've got these
tasting spoons over here.

Try it again
with the tasting spoon

and just get some of the oil.

-I like it.
-Once you get that

-with the pickles and the
ricotta and everything...
-Yeah, I love that.

It's great, and we can let
that sit for a little while.

The flavors will keep
developing more and more.

Should I put this in
by the side.

[Stephanie] We can put it
off to the side somewhere.

We've got tomatoes
that need to get cut.

[Selena] So I was gonna
cut them in half.

[Stephanie] Yeah,
I think that's perfect.

[Selena] These are very juicy.

-[Stephanie] You know,
watch your fingers.
-[Selena] I know.

-You want me to show you
kind of a cool trick?
-[Selena] Yes.

-All right, gather round.
Gather round, children.
-Okay. Okay.

So we're gonna pour
some tomatoes into this lid.

Then you put the second lid
over the top.

Stop.

[Raquelle] No way.

[Stephanie] And they're
all cut in half.

[ethereal music playing]

That was ridiculous.

[Raquelle] What?

What?

[Raquelle] You're amazing.

[Stephanie] Thank you.

[Stephanie] We've got
a few things left to do.

So we should
probably get crackalackin'.

We can butter up that bread.

-I would love to
butter up the bread!
-[Stephanie] Bread butterer!

[Stephanie]
We need a spice mix
for the skirt steak.

[Selena] Cool.

So you can just
decide yourself

how much of each one
you want to put on.

Do you love the garlic?

-[Selena] I do. Can't help it.
-[Stephanie chuckles]

[Stephanie] Yeah.

Nice, little spicy.

I wouldn't go
too heavy on the lime.

-Yeah, a little lime.
-Just 'cause you put some
in the other topping.

Plus, we have our pickles, so.

-All right.
-All right, so skirt steak.

[Selena imitates fanfare]

So do I need to put oil
or anything on it?

Just the seasoning.

What could be kind of fun is,
since we have that chili oil,

do you want to
put a little of that on
on the seasoning?

-Yes, I do.
-That could be cool.

[Selena] Ladle.

-[Stephanie] One of those
big spoons will work, too.
-[Selena] Okay.

[Stephanie] There you go.

I'm kind of
excited about this.

[Raquelle] The bread
is buttered.

Yeah. Did you do
the back sides?

-Yeah, yeah.
-Oh, you did.

Do you think
I did enough butter?

Let's show Chef.

Um, what do you think?

Do you think
she put enough water?

Raquelle Stevens.

The thing is,
I want it to be...

[laughter]

But it's gonna be
really delicious.

-In my opinion.
-I love you.

It'll melt off and bake on,
and it's gonna be crunchy,
and yeah.

-[Raquelle] Extra crunch.
-[Stephanie] Extra crunch.

[Raquelle] Yeah, extra crunch.

[Stephanie] Now let's
work on our little salad
to top things off.

[Selena] Yes, love it.

[Stephanie] We've just got to
get that bok choy cut up.

You could just do
kind of like a julienne,

and what you want to do
is when you get to the bottom,

you just don't
want to put that part in.

So while I'm doing this
and trying to be
as good as you,

do you mind telling us
a little bit about the charity
we'll be donating to?

-Yeah. Have you heard
of World Central Kitchen?
-Yeah.

So any sort of a world event
that's happening
that needs support

that culinary
can come in and help,

they just come in.

And I mean,
not just feeding a few people

feeding thousands
and thousands of people.

It's just really incredible.

Awesome. Well, we are
very happy to do that.

We are gonna be
donating $10,000
to World Central Kitchen,

an organization dedicated

to being first responder
to communities

devastated by disasters.

[Stephanie]
You put the bok choy
and the mizuna together

and you're just making
a nice little mix
that can go on top.

Awesome. So you have,
like, all this stuff you can
play with for flavor.

-And we can put
a little oil on them.
-Yeah.

I mean, use a little of that
as a dressing,

maybe with some
of the chili oil.

-I think that's
gonna be delicious.
-[Selena] Okay.

My thought with this,

because you just started
cooking in restaurants
as opposed to cooking at home,

what happens in a restaurant

is you get all of your
mise en place
that we're doing.

We've got our tomatoes cut up,

we've got our pickles,
we've got our ricotta,
we've got our bread.

We would have all that ready
before service.

And then when the chef
says, "Order in,"

I'm ordering
five skirt steaks.

You need to get
five skirt steaks,
like, out of here.

For a skirt steak,

I would say our time
is usually about ten minutes.

I think since we're beginners,
we'll maybe give you...

-An hour?
-...about 12 minutes.

We'll see if we can do it
as close to ten minutes
as possible.

-Okay.
-You guys are
wearing the aprons.

-We're goats.
-Yeah, you're goats.

You're almost ready to go.

-We're not. Don't say that.
-We just need to get
these dishes out.

-[chuckles]
-You did not just say that.

All right. Enough chatter.

-We gotta get back to work.
-Yes. Okay, here we go.

-[Stephanie] You have
12 minutes to plate this.
-[Selena] Okay.

And your time starts now.

[Selena] Let's do it!

-[Stephanie] You have
12 minutes to plate this.
-Okay.

Your time starts now.

Where are our plates?
You want me to get them?

[Stephanie]
They're right here.

Slide them over
to the left, actually,

just 'cause
it's the hottest part

and then you guys
can do the toast
on the other part.

-[Raquelle] Hey.
-[Stephanie] All right.

[Raquelle] I already
feel the crunch.

-[Selena] And I flip it?
-[Stephanie] Yeah.

[Raquelle] Oh, look at that.

Beautiful.

Where do I get
a plain pair of tweezers?

Oh, you need some tongs?

Right here-- Oh, "tweezers"!

-I need some tweezers.
-"Tweezers." Skill!

[laughing]
I think I've lost...

Lost the plot.

[Stephanie]
Eight more minutes.

[Raquelle] Okay, here we go.
Game time.

Oh, look at that!

[Selena] All right.
Skirt steaks.

[Stephanie] Set it here.

Pull it off
and just give it a little feel
with your finger.

Yeah, I feel like that's done.

Just be careful
licking your fingers
in kitchens.

Oh, I forget.

[Stephanie] When you pull
those off, just go wash
your hand real fast.

[Selena] I'm telling you,
I would not be good
in restaurants.

[Stephanie] Right?

Six minutes. Six minutes.

Okay, okay, okay.

We're going to cut the steak.

Yeah, slice it
against the grain.

So you can see the grains
going this way.

Just cut against it.

-[Selena] Oh.
-And that's what
makes skirt steak

-super tender and delicious.
-[Selena] Okay.

[Stephanie] All right,
we're getting close.

-You want to start putting
the cheese on the toast.
-[Raquelle] Happily.

Four minutes,
four minutes, four minutes.
You have so many more pieces.

I don't know what I'm doing.
Okay, this goes that way,
I go this way.

-[Raquelle] So, flick...
-[Stephanie] Yes.

[Raquelle]
Art of the cheese swipe.

You know what?
I think you're hilarious,
but we have four minutes.

-So...
-No time for jokes.

[Selena] All right.
Pass me one of those.

It's always easy,
you can grab all five plates

and do one step
on all five at a time.

You licked your fingers,
you licked your fingers.

-[Raquelle] Oh. [chuckles]
-Run and wash, run and wash.

-[Raquelle] Okay,
I'm gonna run and wash.
-[Selena] Yeah.

-[Selena] Okay.
-[Raquelle] I'm clean.

We've got how much time left?

Like, one minute.

[Stephanie] When you guys
get to doing the pickles,
one little note on it

is try not to get too much

of that liquid
on your your skirts.

-It'll make it
too vinegary, right?
-[Selena] Ah, okay.

-[Stephanie] One minute.
-[Selena] One minute.

[Stephanie] You definitely
have got a good amount of
chili crunch on there.

You got a good amount
of the cheese.

All you have to do is put
the salad garnish on top.

[Selena mock sobs]

-I wanna cry. The stress.
-It's okay.

[Stephanie] That looks
pretty craveable.

[Selena] I don't know
what I'm doing.

-Okay.
-[Stephanie] You did it.

With seconds to spare!

-[Raquelle]
With seconds to spare.
-That was amazing!

-We did it.
-Yay!

-[Stephanie] Yay, we all have
chili crunch on our hand!
-It looks so good.

So good.

Okay, let's get these out.

[Stephanie] Lucky diners.

Doesn't this look incredible?

Yeah, very nice.

Oh, gosh, guys,
I'm very nervous
for you to try it.

So, this is Kristinah.

She recently became
our general manager.

And then Griffin.

The CDC, they make
the restaurant what it is,
which is amazing.

All right. Well, I'm sorry,
and I hope you like it.

[all laughing]

[Raquelle] I love it.

It's really good.

-Wow.
-[Raquelle] Mm!

Mm...

Not camera eating food.
Love it.

So there's sweet,
crunchy, salty, spicy, acidic.

You're getting
every layer of flavor

that you could
possibly think of

in one dish,
which is always the goal.

-[Kristinah] Yeah.
-Yay.

[Selena] GM,
what do you think?

Oh, my gosh,
I thought it was delicious.

-A lot of pretty colors.
-[Griffin] Yeah.

[Kristinah] A lot of chili oil
that went really well
with the ricotta.

[Selena] Love it.

-Really well balanced.
-[Stephanie] Yeah.

I like it.

I think
it's a little tough to eat.

I think just
cutting it in half

-would make it a lot easier.
-[Selena] Oh, yeah.

Yeah, I think
a few tweaks in this
would definitely be...

Everything's there.
Just dial it in.

Honorary goats.

-Thank you.
-[Raquelle] Whoo!

Good job.

Appreciate it.

♪ But you look like fun