WEBVTT

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Mhm . We don't know .

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This is a the reason that

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Chicago is called Chicago . It's a ramp

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and a native native word

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for ramp is Chicago

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and it used to be harvested on the

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south shore of Chicago .

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Mhm . You can see you guys back here .

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I can . Yeah I like fires

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are . Yeah .

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Yeah . Mhm .

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Just another one . Right

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for 28 days we have a a special

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menu that has three different countries

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represented . Denmark uh

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Portugal and

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follow in France ,

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vermilion snapper from hawaii done with

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lemon potato puree roasted beets ,

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fiddlehead ferns . There's a little bit

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of sauteed ramps in there and there's a

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dumping of seared foie gras that's been

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enveloped in a fluke . It's also a

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great way for us to highlight and

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uh learn and use some ingredients . We

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may not use all the time , but it's

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also a great way to uh kind of riff on

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what we do and combine them with what

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someone in a chef in Portugal may do .

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Yeah .

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Yeah . Yeah .

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You have a his food is very local ,

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local driven and in the UK a lot

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of the same ingredients that we use .

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Uh just barely different different

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seasonality .

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Okay this is a regular plane .

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Yeah . Mhm .

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The government thank you .

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Yeah . Yeah . Mhm .

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It was very excited . Yeah . Being part

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of this program ,

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it means a lot to me you know so share

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you know it's it's always a good

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challenge . Uh We got

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you know I really liked pork belly for

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the party of today pork belly with

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fresh corn tamale uh

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because really it shows you know uh two

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different countries , you know , it's

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my style , basically nice

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style . You know , the race pork belly

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with fresh corn tamale with cranberries .

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It's just amazing with a beautiful

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place that is made with hi mike , I

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believe . Exactly . Yeah .

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Mhm . 34

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43 . 47 33 . Split

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6 to today ,

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all eyes will be in the world , will be

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in Chicago . And I think it's very

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important for us as a culinary

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community for the chefs to speak out

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and show the world what we can do here

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in Chicago . Yeah ,

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in the city with Russia and the radio ,

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your product . I

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think , yeah , for dinner ,

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you look at that experiences of our

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lives . So how about a hand for