How a Master Chef Built One of the Country's Best Restaurants In Elk, California — Mise En Place


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At two-Michelin-starred restaurant Harbor House in Elk, California, chef Matthew Kammerer sources fresh ingredients from within …

22 replies
  1. Darko Bertovic
    Darko Bertovic says:

    Some of these things are OK, but most of them are consumer cretinism. Unfortunately. Hope the customers are charged astronomically. The sky is the limit, one might say, but this one is totally unsustainable. So much CO2, nonrenewable resources, and obviously, apart from high chef ego, some taste and price. No, thanks.

    Reply
  2. simplegreen
    simplegreen says:

    i cant imagine running a business that rely on a level of such pretentiousness. I get it, you're into you gig but as stewie would say… "you came on a little too strong"

    Reply
  3. Darius CD
    Darius CD says:

    I mean I dont want to be a boomer, but other than beef and fish you don't serve pork, or any other bird pink. The bacteria is in the actual meat, unlike beef where the bacteria is on top

    Reply
  4. 1BrilliantLife
    1BrilliantLife says:

    Great restaurant. It was very difficult to keep up with hyper movement and jumping from shot to shot. EATER didn't serve the restaurant well in this video. Audience wants to savor with eyes what these chefs are creating. Give us the space and time to take it all in.

    Reply
  5. MuslimBeard
    MuslimBeard says:

    As a health inspector, I cant get past the fact that a two star Michelin restaurant is not using gloves to serve ready to eat foods… that would be a immediate fine for bare hand contact.

    Reply

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