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Best of Mise En Place | Marathon

Eater・150 minutes read

The chef emphasizes meticulous sourcing, preparation, and teamwork to create high-quality dishes, showcasing signature items like tuna noodles and caviar dishes. The focus on traditional techniques, teamwork, authenticity, and customer satisfaction ensures a memorable dining experience that balances luxury with affordability.

Insights

Meticulous sourcing of ingredients and skilled teamwork are highlighted as crucial factors in the restaurant's success, emphasizing quality and consistency in each dish.
The chef's dedication to teaching kitchen skills, maintaining open communication, and emphasizing problem-solving underscores the importance of a collaborative and efficient kitchen environment.
The restaurant's focus on providing a unique dining experience through innovative dishes, balancing luxury with affordability, and ensuring customer satisfaction showcases a commitment to excellence.
The labor-intensive processes of butchering, aging, and preparing various cuts of meat, seafood, and pasta highlight the chef's attention to detail and commitment to delivering high-quality dishes.
The chef's journey from French cuisine to embracing Mexican heritage, honoring his mother's recipes, and elevating Mexican cuisine in the United States reflects a deep-rooted passion for authenticity and culinary excellence.

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Recent questions

What is the key ingredient in the restaurant highly valued for its sweetness?
Uni
What is the process of making kimchi?
Salting each leaf meticulously for proper fermentation
What is the restaurant's signature dish made with caviar?
Toasted egg yolk with caviar
What is the restaurant's focus in sourcing products?
High-quality ingredients
What is the chef's approach to developing new dishes?
Experimenting with different cooking techniques and flavors

Related videos

Summary

00:00

"Chef's Knife Skills and Culinary Creations"

The chef uses different professional knives, including a silverware and a spoon, to prepare scallops and other dishes.
The chef emphasizes the importance of getting hands dirty occasionally to connect with the kitchen staff.
The chef showcases his butchering skills, particularly with fish like tuna, which is sourced from Hawaii daily.
The tuna is used in a signature dish called tuna noodles, cut in the style of udon noodles.
Uni, sourced from California, is a key ingredient in the restaurant and is highly valued for its sweetness.
The chef highlights the meticulous sourcing of products and the importance of a skilled team in the restaurant's success.
The restaurant faces challenges in sourcing fresh products locally during winter but benefits from truffle season.
The chef meticulously inspects and tastes caviar, ensuring quality and consistency in each batch.
A signature dish, the toasted egg yolk with caviar, is meticulously prepared with precise measurements and attention to detail.
The chef and culinary director work on developing new dishes, like a squad dish, experimenting with different cooking techniques and flavors.

16:28

Luxurious Short Ribs and Kimchi Creation

Short ribs are expensive due to the labor-intensive process required for preparation.
Cleaning and aging the short ribs is crucial for a high-quality cut.
Butchering the short ribs involves precise diagonal cuts to ensure tenderness.
Short ribs can be cooked quickly with the right marinade for a juicy and flavorful result.
The process of making kimchi involves salting each leaf meticulously for proper fermentation.
The kimchi is aged for 10-14 days in a closed container for optimal flavor.
The restaurant focuses on sourcing high-quality ingredients, including caviar for a luxurious touch.
The chefs work on creating a seafood platter with live king crab, spotted prawns, and razor clams.
Collaboration between the chefs and management ensures a balance between culinary creativity and customer preferences.
The team discusses the presentation and pricing of the seafood platter to ensure a balance of luxury and affordability.

29:34

"Imperial Wagyu Butcher Feast: A Unique Experience"

The Imperial wagyu flat iron is an underrated cut of beef used in the Butcher Feast at the Korean Steakhouse.
The flat iron cut contains a thick membrane called the senu, which needs to be removed to enhance tenderness.
The beef is aged for a minimum of 45 days in a drying room before being portioned for service.
The beef is cut into inch and a half thick cuts using a saw, with excess fat scraped off for grilling.
The hanger steak, a part of the Butcher's Feast, is known for its iron-rich quality and unique shape.
The hanger steak is cleaned, removing any excess fat, and sliced for presentation.
The beef is wrapped to absorb blood and prevent oxidation, creating a nice crust when grilled.
The Butcher Feast at the restaurant offers a variety of cuts, including the marinated short rib and Kobe ribeye.
The restaurant focuses on providing a unique dining experience, delighting customers with small moments of surprise and excitement.
The team at the restaurant works diligently to ensure high-quality service and customer satisfaction, aiming to create a memorable dining experience for all patrons.

44:46

Kitchen Skills: Teamwork, Preparation, Problem-Solving

Emphasizes the importance of teaching others kitchen skills for backup purposes
Highlights the open communication and honesty within the kitchen team
Describes the advantage of having eyes on all kitchen preparations simultaneously
Outlines the process of curing fish overnight and preparing it for cooking
Mentions the use of mackerel in a main course dish and its grilling process
Compares a local fish product to a Japanese-sourced one for menu selection
Details the preparation and rolling process of fluke for a dish
Discusses the teamwork and division of tasks in the kitchen
Describes the preparation and cooking process of salmon, a dish close to the chef's heart
Emphasizes the importance of problem-solving in the kitchen environment

58:29

"Seafood Substitutions and Culinary Precision"

Scallops are unavailable due to bad weather in Maine, so hake and razor clams are being received instead.
The absence of scallop heads is noted, leading to a discussion on minimizing waste and reflecting on past fish availability.
Razor clams are meticulously cleaned, with the meat separated from the muscle and body before being quickly seared in a hot pan.
The dish's plating is time-consuming and inspired by memories of coastlines and pine trees.
Langoustines are processed to offer guests a balance between discovery and familiarity in their dining experience.
Due to missing live scallops, a new dish with King Crab from Norway is being considered, utilizing the fruit of a ginkgo tree.
The preparation of quail involves breaking down the bird, emphasizing the importance of serving it with the head and foot intact.
The quail's aging process enhances its flavor, requiring careful cooking to achieve a crispy skin and perfect medium-rare meat.
A vegetarian dish is created as a replacement, highlighting the value of ingredients like onions and mushrooms in fine dining.
The meticulous process of preparing dishes, such as W RAB, showcases attention to detail and the dedication to delivering a high-quality dining experience.

01:13:57

"Art of Pasta Making in Restaurant"

The text describes the process of making pasta, emphasizing the importance of thinness and shape.
Gravity is utilized to assist in rolling out the pasta dough.
Working quickly is crucial to prevent the pasta dough from drying out.
The text mentions the challenges faced in a restaurant setting when hand-rolling pasta for every dish.
Specific pasta shapes and fillings are detailed, such as spinach capetti filled with braised leaks.
The significance of traditional pasta shapes and sizes is highlighted.
The text discusses the process of making anolini pasta with a filling of mortadella and pork shoulder.
The preparation of a large dry-aged ribeye for a menu item is described.
The text mentions the arrival of king crab for a pasta dish called jeta Sol.
The pressure of impressing an investor with new menu items is evident in the final preparations for service.

01:27:01

Innovative Pasta Creations Delight Diners and Investors

Tony and David, investors, taste new pastas, including J solle, a sunflower-shaped pasta stuffed with snow crab and served with aioli and lemon zest sauce.
They discuss pricing challenges for a $500 whole crab pasta version and the importance of pitching it to customers.
Roll on matello, a hand-rolled pasta with truffle butter and pasta water, is highlighted for its simplicity and quality.
The restaurant faces challenges due to high pasta demand and a small kitchen, but they strive to maintain quality and authenticity.
The chef emphasizes the importance of honoring Italian culinary traditions and his mentors' legacies.
The lasagna dish, made with handmade pasta sheets, has become a popular Instagram hit and a signature dish at the restaurant.
The chef demonstrates the labor-intensive process of making fresh pasta, including blanching each sheet individually.
Lobster butter, made with lobster tail, garlic, calabrian chili, and butter, is a key ingredient in the restaurant's dishes.
The lobster dish, prepared Thermador style with smoked vodka sauce, is a high-end menu item that requires significant effort.
The caramell pasta, made with egg dough and black sesame dough, is a visually striking dish served with brown butter sauce and honey pickled pears.

01:40:10

"Chrysanthemum Harvest Impacts Supply, Lasagna Success"

Over 200 lb of chrysanthemum are picked in a week, significantly impacting the supply to the East Coast, primarily grown in California.
Each chrysanthemum leaf is iced down, spun in a salad spinner, with 30 lb picked daily, ensuring no dead or brown leaves are included.
After sitting for about 20 minutes, the chrysanthemum is raised with a device to allow air circulation, keeping it fluffy and draining any liquid.
A popular cranum salad is made daily, with freshly prepared dressing and a generous shaving of Parmesan resembling heavy snowfall.
The lasagna preparation involves blanching and cooling sheets, layering with Italian sausage bolognese, bechamel, and San Marzano tomato sauce, along with generous amounts of Parmesan and mozzarella.
The lasagna logs are cut after chilling, yielding 1.5 orders each, with 6 pinwheels per dish, selling around 60 to 70 per night.
The lasagna dish is assembled with 6 oz of tomato sauce, cooked quickly to a crispy top, stacked with deli paper, and stored in the walk-in until service.
The restaurant, despite its 50-seat capacity, sells over 100 lasagnas during lunch and dinner services, requiring a well-coordinated team effort.
A private event space is utilized for creating unique Amaro drinks, steeping aromatics in liquor and mixing with syrup, showcasing the Italian tradition of after-dinner drinks.
The head chef's focus on maintaining organization, cleanliness, and hydration among the cooks, ensuring efficient service during peak times, with a strong emphasis on teamwork and quality dishes.

01:56:04

"Chef's Authentic Mexican Cuisine Journey"

The chef starts the day at 5:47 AM, preparing chips and marinating Carnitas with beer for the next day.
He uses Monopolio beer from St. Louis Poto for the Carnitas, marinating them overnight.
Carnitas are cooked in their own fat, not in the oven, to ensure proper flavor and texture.
The chef emphasizes the labor-intensive nature of Mexican cuisine, requiring meticulous preparation.
The chef shares his journey from working in French restaurants to embracing his Mexican heritage in cooking.
He details the process of making Raas con Crema, a versatile dish that can be used in various ways.
The chef's mother's recipes inspire him, and he takes pride in honoring her legacy through his cooking.
The chef's dedication to authenticity leads him to make Mole from scratch, breaking traditional rules.
The Mole paste is made with a blend of chilies, fruits, nuts, and spices, cooked for hours to marry the flavors.
The chef's team works efficiently to prepare for a busy service, showcasing the fast-paced environment of the restaurant.

02:12:31

Elevating Mexican Cuisine and Raw Bar Operations

The chef aimed to elevate Mexican cuisine in the United States, focusing on excellence within the local scene.
Ice management is crucial for the raw bar's operations, with a significant amount used daily.
Display setup at the raw bar is meticulous, emphasizing the importance of aesthetics.
Oysters are a key component, with careful sorting and storage processes in place.
Tuna breakdown is a detailed process, with specific quantities used weekly for various dishes.
Sushi preparation involves distinct types of tuna for different applications.
The chef's signature dish, Sesame Crusted Tuna, has remained on the menu for a decade.
Rice preparation for sushi involves traditional techniques and specific ingredients like vinegar.
Oyster quality is maintained through daily tastings, ensuring freshness and excellence.
Soft shell crabs are prepared in different batters, with collaboration between the chef and sushi chef for menu innovation.

02:23:40

Culinary Challenges and Teamwork in Restaurant Operations

Dish preparation: Start with greens, grilled fish, artichokes, Agro Dolce, lemon, sea salt, and BBS for a spring fish dish.
Rice Station: Carmen and Jose make crispy rice, a popular item, with Spanish kitchen communication.
Financial responsibility: Chefs must ensure profitability to support staff and provide quality products.
Coordination: Balancing sushi and main kitchen timing for lobby, room service, and outside dining.
Challenges: Managing long sushi tickets requires effective communication and coordination.
Butchering: Importance of butchering skills, like breaking down ducks, for menu staples.
Duck preparation: Long Island duck breast is aged for two weeks for a silky texture.
Teamwork: Chef Joel emphasizes the importance of teamwork and learning culinary skills.
Fish sourcing: Fresh trout from Greenwalk Trout Hatchery is a staple on the menu.
New dish creation: Inspiration from an Italian recipe for raw meat snail dish with Lustine tartar.
Presentation: Importance of flavor, presentation, and culinary craftsmanship in dish creation.

02:38:47

Gathering Feedback from Repeat Guests on Lango

Utilize repeat guests as guinea pigs to gather opinions on the Lango dish created, particularly focusing on regular customers; a side component includes kuga caviar Nori cornbread and Scallan. The dish is presented with a nicely encased leg meant to be eaten by hand, emphasizing the importance of being close to customers, leading by example, and allowing them to enhance the experience for future generations. Service runs smoothly around 9:15 pm, with special dishes like squab pleasing all customers.

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