On the Road for SoFlo Taste: Flavors of Fall

On the Road for SoFlo Taste: Flavors of Fall


[MUSIC]>>SO FLOW TASTE WILL RETURN RIGHT AFTER THIS [MUSIC PHYSICS HI I’M HUNTER FRANKIE ON THE ROAD FOR SO FLOW TASTE. THE FLAVORS OF ALL, MICHELLE HAS YOU COVERED IN THE KITCHEN BUT I’M TAKING YOU OUT OF THE KITCHEN AND INTO 3030 OCEAN MARRIOTT HARBOR BEACH RESORT AND SPA TO LET GO. [APPLAUSE] [MUSIC]>>Guest: I’M HERE AT SHOP AGENT, 3030 OCEAN, CHEF, WHAT ARE WE MAKING? SIX WE ARE MAKING APPLE BOURBON GLAZED SMOKE CHICKEN. THE FIRST THING WE WILL DO IS TAKE THIS TO THE SMOKER.>>LET’S DO IT. [MUSIC] SCISSORS HERE WE ARE, WE GOT OUR SMOKE CHICKEN. SO THAT SMOKED FOR ABOUT THREE HOURS. HERE WE HAVE OUR SEA ISLAND RED PIECE THAT WE FINISH WITH A LITTLE BIT OF THE SWISS CHARD. AND THEN MY FAVORITE INGREDIENT IS OUR HOUSEMAID HOT SAUCE SO HERE WE HAVE THE APPLE BOURBON GLAZED SMOKE CHICKEN LEGS. AND THIS IS OUR ROASTED RUTABAGA. THAT’SIT.>>IT LOOKS PITIFUL. WHEN YOU SAY WE GO OUTSIDE AND DO A TASTE. 26 LET’S DO IT. IT LOOKS TOO GOOD SO I’M GOING TO GET IN RIGHT HERE. SWEET, GOT A LITTLE KICK. HOW DID THIS BECOME THE FALL DISH?>>IT’S SUPER COMFORTING DISH. IT IS HARD IN SOUTH FLORIDA. WE ARE STILL 85 DEGREES OUT AND IT’S FALL, SO WDEFINITELY WANTS TO INCORPORATE SOME OF THE BALL FEELING FLAVORS LIKE THE APPLE AND THE BOURBON.>>I’M GOING TO KEEP EATING BUT WE’LL SEE WHAT THE NEXT STOP WHICH IS BACON GREAT AND WHEN WOULD WHERE I’M GOING TO SEE A CHEF ABOUT A PUMPKIN.>>I’M HERE AT WITH CHEF ANDRES AT BEACON GREAT, CHEF WHAT WE MAKING TODAY? 26 WE ARE MAKING PUMPKIN GNOCCHI.>>SOUNDS GOOD.>>DROPPED THE GNOCCHI AND GIVE IT A SHAKE, YOU WANT THEM TO HAVE COVERCOLOR IN THE BOTTOM, BECAUSE THE SUGAR AND THE PUMPKIN CARAMELIZE IS AND ADDS DEPTH OF LABOR. NEXT STEP, YOU WANT TO ADD THE PULLED PORK RIB, SPICE RUB INCLUDES CINNAMON, GARLIC POWDER, A LITTLE BIT OF CLOVE. NEXT STEP IS ADDING THE REMAINING GRAZING LIQUID THAT WE USE.
IT’S A SAUCE THAT WE MAKE TO COOK THE PORK RIBS IN IN THE OVEN.>>IS ALSO GOOD, YOU CAN EVEN SMELL THE SEED FROM THE PUMPKIN.>>WE FINISH THIS DISH WITH A LITTLE GRANDMA LOTTA.>>IT’S HOT OUT THERE, IT’S COOL OUT THERE. LET’S TAKE A TASTE. CHEF, LET’S GET IN HERE. TASTE THE SWEET, A TASTE THE RIBS. A TAKE A LITTLE BIT OF THE BITTERNESS. THANK YOU SO VERY MUCH FOR HAVING US. WE WILL SEE YOU AT THE NEXT STOP. [MUSIC] PHYSICS WHICH IS ALVAR AT SEMINOLE CASINO IN HOLLYWOOD AND I’M HERE TO TASTE THE PERFECT HALLOWEEN COCKTAIL. IT IS FLAVORS OF ALSO WHAT DO YOU HAVE FOR PAUL, GERALD?
>>THIS IS CALLED THE HARLEY QUINN.
>>CAN YOU SHOW ME HOW TO MAKE IT?>>SURE. 26 LET’S DO IT.>>SELL TO THE RIM, BLACK SALT.>>IS A COLOR BLACK SALT? SCISSORS WE HAVE FRESH SQUEEZED LIME JUICE AND WE ALSO HAVE OUR HOUSE MADE SYRUP, THE POMEGRANATES ARE.
>>IT LOOKS A LOT LIKE BLOOD.>>YES. AN OUNCE AND A HALF, AN OUNCE AND A HALF OF LUNA A STOOL, AGAPE, TEQUILA. LIGHT TO SHAKE AND WE DOUBLE STRAIN AND THAT IS THE HARLEY QUINN.>>I AM NO PRO LIKE YOU BUT CAN YOU TEACH ME TO MAKE THIS?>>SURE.>>ALL RIGHT. [MUSIC] [SHAKING] IS EXCITED OKAY. I’LL SHOW YOU DOORS. COULD YOU GO AND YOU CAN TRY MINE. HOW DID THEY DO?>>IS PRETTY GOOD. TASTE BETTER THAN IT LOOKS. AWESOME. PHYSICS THIS IS DELICIOUS. TELL US A LITTLE BIT ABOUT ALVAR, WHAT IS THE VIBE LIKE, WE HAVPEOPLE TRAVELING FROM THE HOTEL, WE HAVE THE LOCALS AS WELL.

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