Casey doesn't stand for bologna but he does enjoy a fried bologna sandwich prepared by Celebrity Chef, Nick Elmi, and Bologna Chef, Preston Elliot.
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00:01And now we're ready for day number two of this culinary excursion for Casey's birthday.
00:08Please welcome into our studio, celebrity chef Nick Elvey!
00:17We were just spending time with Nick yesterday.
00:21Yes, it is a wonderful restaurant.
00:23Yes, the latest property, and we had lunch here, and we were trying to keep a secret as we met, as we saw him.
00:31Casey, we didn't want you to know.
00:32When he walked over, I was like, there's no way he's going to say something.
00:35Oh, you thought so?
00:36Yeah.
00:36Nah, he's good like that.
00:37He's a pro!
00:38But the landing is his latest property in Bella Kenwood, Laurel, and ITV.
00:43Of course, our other wonderful restaurants.
00:46Nick, how you doing, man?
00:47Hanging in.
00:48Oh, why is your mic not working?
00:49There we go.
00:49You're hanging in there?
00:50Hanging in there.
00:51Good, man.
00:52Nice to see you.
00:52Good to be here.
00:53We enjoyed, unfortunately, we had filled up yesterday before we moved to your restaurant
00:58because we had the other restaurants in here.
01:01Surprise after surprise.
01:02I know, I know.
01:03Well, I did take out Preston at the end of the meal.
01:05Oh, excellent.
01:05Yes.
01:06You're always walking out with two bags.
01:07I am, like two or three times a week.
01:10Preston, I don't know if I've ever mentioned, they have really good salmon toast there.
01:13I've heard a couple times.
01:14The best I've ever had, and the best quinoa salad with chicken as a protein.
01:19Unbelievable.
01:21Awesome.
01:21Yeah, we try to keep it relatively healthy, although there are some pretty gluttonous stuff
01:24on the menu.
01:24Yeah, yeah.
01:25Fried chicken sandwich, a burger, a couple of heavier.
01:27I've gotten both of those things.
01:28We brought some donuts here as well today.
01:30I like it, though.
01:30You recommended to me yesterday the fried chicken sandwich.
01:33Yeah.
01:33Next time you come here, you're going to have that.
01:35It's real.
01:35Hey, Nick, I'm curious about the place where the landing is because it had been this weird,
01:39unused spot along this Google River across from Maniunk.
01:43So technically it's in Ballakinwood and not in the city of Philadelphia.
01:46And it's gotten really nicely developed over the last few years.
01:50And then your restaurant comes in.
01:51There's a hotel that's sort of attached to where the landing is.
01:53So when did these plans start to come together for you?
01:56And did you start to get an inkling that maybe you could put in a restaurant there?
01:59Right before COVID, so I'd say January of 2020, I met Donna Galvin, who owns all the
02:07property down there.
02:08And she started redeveloping.
02:09It used to be a little Pencoid Ironworks.
02:11So they made kind of all of the iron and steel in the city to build all of our bridges.
02:15And then it turned into a rebar factory.
02:17And then it was actually kind of like a dump for a while.
02:20And there's a bridge that goes from that spot across the river, literally into Maniunk.
02:24It's great.
02:25And we were talking yesterday about it.
02:27And the plan is to develop that area all the way down to the residential area, which
02:32it's a no-brainer.
02:34It's perfect for it.
02:35I was a little bit bummed.
02:38No, I was a lot bummed yesterday because we knew that we were going there for lunch.
02:42And I had a few things on the brain.
02:45I was like, all right, fried chicken sandwich.
02:46I had the burger before.
02:48So when I had gotten there, I was like, I am so full.
02:52I can't eat anything.
02:53And I was really, I was hoping even after when everything was done that I was actually
02:58going to maybe have some room.
03:00And I didn't.
03:01So all I got was a nice coffee there.
03:03So I did takeout cake.
03:05No, but it's awesome that you guys are here today.
03:08I'm thrilled.
03:08I had a vanilla cream beignet.
03:12Yeah.
03:12Did you guys make them there?
03:13We brought more today.
03:15We brought some Mod Cup coffee as well.
03:17Some of our specialty coffee from North Jersey.
03:19Nice.
03:20And then we're going to be making our art.
03:23Well, I don't want you to tip your hand yet.
03:27Were you going to mention the thing that you and I are going to cook together?
03:29No, no.
03:30Why would I do that?
03:31That sounds like a silly idea.
03:33What are you going to have?
03:34What are you going to have?
03:35For casing.
03:36Today?
03:37Yeah.
03:37Right now?
03:38Am I allowed to say?
03:38Come on, dude.
03:39So we're going to do, I don't know.
03:42I feel like I need to change the name of the sandwich now.
03:44But we call it our Iron Worker.
03:46Okay.
03:46It's a fried pork roll and egg and cheese sandwich with house-made green tomato ketchup.
03:51Oh, my God.
03:52Casey.
03:52Casey!
03:53So I had come to the revelation earlier this year that I think, personally, that the pork
04:00roll is the best breakfast meat of all time.
04:02Superior breakfast meat.
04:03Superior than, and nothing against bacon.
04:06I like bacon.
04:07Love bacon.
04:07Nothing against sausage.
04:08Like sausage, turkey sausage, all of it.
04:11Scrapple.
04:11You'll always have a place in my heart.
04:14Right.
04:14And my butt.
04:15But pork roll, hands down, is the best breakfast meat out there.
04:20Yeah.
04:20I'm sorry.
04:21It's just, it's...
04:22It's great soft.
04:23It's great crispy.
04:24It's great in a sandwich.
04:25It's great on its own.
04:26It's pretty spectacular.
04:27So, Nick, homie, a world-class chef agrees with your assessment, Casey, that validates your
04:31opinion.
04:32Yeah.
04:32Yeah.
04:33In turn, turns you into a world-class chef.
04:35That's right.
04:36Just by...
04:36Congratulations.
04:37Just by that fact.
04:38With that said, last year, I have a Blackstone Grill.
04:41Last year, I made these smash burgers.
04:43It was a jalapeno, like, pickle jalapeno, cheese, and pork roll smash burger.
04:51I threw a pork roll on top of the smash burger because, you know, there aren't enough calories
04:54and fat on a burger to begin with.
04:56And besides your training.
04:57It was amazing.
04:58No.
04:58The great thing about it, and again, nothing against you, bacon, but sometimes bacon will
05:03overpower the flavor of a burger.
05:05So, pork roll doesn't do that.
05:07It was, like, worked in perfect concert with the cheeseburger.
05:10So, if you're out there and you're thinking, maybe I should try this, yes, you absolutely
05:15should try it.
05:15Let me ask you, Nick.
05:16So, on this level, when you prepare food and you're, as a chef, now, obviously, there
05:21are people who enjoy food.
05:23When you get somebody who just really savors, who just goes crazy like Casey does for certain
05:27things, that's got to be a little extra charge for a chef to get that kind of reaction.
05:32Oh, that's the best part of my job.
05:33Best part, right?
05:33I mean, the best part of my job is we make people happy every day.
05:37For the most part.
05:38I mean, we usually hit it.
05:39You make people happy, yeah.
05:41Occasional, you know.
05:43But, yeah, I mean, every day we kind of strive to, it's what brings us to work every day.
05:48Yeah.
05:48I'm very fortunate.
05:48I mean, again, I count my blessings every day.
05:51I know how fortunate I am.
05:52I know how many people in the world go out to work every day and they don't particularly
05:55like their jobs.
05:56Right, right.
05:57I love my job.
05:58It's great.
05:58And it shows.
05:59It's hard for me not to go to work because I like being there, not only the creative
06:02aspect, but seeing people every day, interacting with people, making people laugh and smile.
06:07All right, so the other.
06:08Same thing with us.
06:09Yeah.
06:09Love coming to work.
06:10Yeah.
06:10Same thing, yep.
06:11All right, so the other thing is yesterday, I had actually eaten breakfast before you guys
06:14sprung this on me.
06:15So, like, I really gorged myself yesterday.
06:17Today, I kind of, I knew what to expect.
06:19So, I haven't eaten anything yet.
06:20Good.
06:20I'm getting a little shaky.
06:21Can I have a beignet or something?
06:23Well, two different types of beignets over here.
06:25A cup of coffee for you.
06:26Just as your appetizer.
06:28Yeah, an appetizer.
06:29This is what I call a pre-sert.
06:30Yes.
06:31What we're going to add to this is, Nick, this is for you.
06:35We were talking about bologna.
06:36I don't know how we got into the discussion.
06:37The Dietz and Watson thing that caught on fire.
06:39The truck that caught on fire.
06:40Oh, yeah, the truck that caught on fire.
06:40Right.
06:40I was wondering if it was bologna or that.
06:42If it smelled like pork product.
06:43And you and I, Preston, said, fried bologna sandwiches.
06:47I used to make them all the time as I was a kid.
06:49And Nick had said he's never had a bologna sandwich.
06:52So, I said, you know what?
06:53I'll come in and I'll make you the 10-year-old Preston bologna sandwich this morning.
06:57So, not only are you going to get the bologna sandwich from me.
07:00Okay.
07:01Nick Elmy is going to create fried bologna sandwiches for you as well.
07:04Nick Elmy, where do you stand on the fried bologna sandwich?
07:07Love it.
07:07Love it.
07:08I grew up on bologna.
07:09Love fried bologna.
07:10Like, fried bologna was like when we were making nice bologna sandwiches.
07:14We would take the time to fry the bologna.
07:18That's when they're one-up and everything.
07:20So, you were a defender of the pork roll and of the fried bologna.
07:23Oh, absolutely.
07:24Processed pork products?
07:25That's right up my alley.
07:26No.
07:26Like, I eat, like, trash when I'm not at work.
07:29Then let me ask you this, because not only did I have fried bologna, but we used to fry
07:34spam, too.
07:35Yes.
07:36I don't know if you used that.
07:37Spam fried rice is, again, like, right out of the can, right into the frying pan.
07:41Some rice, some frozen peas, and some soy sauce.
07:43And, like, it's one of my favorite things.
07:44Dude, you were spot on fried.
07:45A spam fried.
07:48Preston.
07:49Kathy's face.
07:49That's countless breakfast memories on Sunday morning.
07:53Yeah.
07:53Yes.
07:54You need your salt intake.
07:55In Hawaii, they put it in dishes all the time in Hawaii.
07:58Everything.
07:59Hawaii cuisine, yeah.
08:00I actually, so, actually, that was one of the, when we did the Top Chef, the first one,
08:05we went back to the finale, we had a spam challenge.
08:07Oh, my God.
08:07And I won the spam challenge in Hawaii, I did a fried egg with, like, a spam dashi, and
08:15I was like, all right, I think, I think I got this.
08:17And, actually, it, like, settled me into, like, the finale of Top Chef.
08:21Oh, that's great.
08:22That's awesome.
08:23We just got a text that says, hey, guys, this is bacon.
08:26I feel disrespected.
08:28Bacon is awesome.
08:29We had something, and now you left me for pork roll.
08:32Yeah.
08:33No, you're still good.
08:34There's, you know, you're just not number one in Casey's eyes.
08:36It's okay, baby.
08:37Or Nick's.
08:38Exactly.
08:38All right, it happens.
08:40It happens.
08:40It happens to every pork roll.
08:42Think of it like a basketball team, right?
08:44And you have your five players on the court.
08:46You got your bacon.
08:47Right.
08:47You got your pork roll.
08:48You got your turkey bacon.
08:51No.
08:51But, anyway, it doesn't matter if you win.
08:54And you win, okay?
08:55It doesn't matter who.
08:55It's the sweet 16 heart attacks.
08:57It doesn't matter who has the most points or the rebounds.
08:59Right.
08:59As long as you win.
09:00And breakfast means you guys win.
09:02So, you're having your beignet now?
09:04Okay.
09:04Well, so, I didn't know there were two kinds.
09:07So, I grabbed one of each.
09:08This is a jambiné.
09:10I grabbed a lot of each.
09:11I grabbed one of each.
09:11And I only ate half of one.
09:13And I'll eat half of the other.
09:14Which one is the other one?
09:16So, this one was more like a Boston cream-ish one?
09:19Which one is that?
09:20Yellow cream.
09:20Yeah.
09:21Okay, yellow cream.
09:21And then this one is what?
09:24How can you judge it from the outside?
09:25I think it's just a regular aspenia.
09:27Okay.
09:28Regular aspenia.
09:29Oh, I like aspenia.
09:30I'm sorry, guys.
09:31Chef talked to it.
09:32Plain.
09:34Dirty filling.
09:35Nothing filling in it.
09:36Hey, the beignet has become a transcendent sort of confection now these days, right?
09:43I mean, the beignet is always popular seasonally.
09:46But now it's like around the calendar.
09:48Well, it's just our fancy word for donut.
09:50I was just going to say, what the hell is the difference?
09:53Nothing.
09:53Okay.
09:54Yeah, it's just, you know, it's regional, like no matter where you go.
09:58Outside of Philly, are you like a New Orleans guy?
10:01Do you have a favorite foodie town that's, you know, because beignets are known to get
10:06a Café du Monde in New Orleans.
10:07So, outside of Philly, where is your favorite American food city?
10:11Can I give you Montreal?
10:14Does that count?
10:14Sure.
10:14It's North America.
10:15Sure.
10:16Yeah.
10:16Montreal.
10:17So, very European influence with like relatively heavy food, but still beautiful product,
10:24especially we go up, my wife has family up there, so we usually go up every August.
10:28Obviously, we haven't been for the past couple of years because it's berry season up there
10:33and it's just a little bit lighter, but the food is just really special.
10:35There's like probably a dozen restaurants that I crave to go to in Montreal.
10:39So, you say it'd behoove people to check out the restaurant scene in Montreal?
10:43Yeah.
10:43Okay.
10:44And the border's still closed, right?
10:45Yeah, the border's still closed.
10:46Well, you can go, but I think when you get there, you have to quarantine for 14 days
10:50still.
10:50You have to pay a Canadian coyote to get you across.
10:54By the way, we got another text.
10:55This one says, hey guys, this is pork roll.
10:57Tell bacon to shut the hell up.
11:00We started a pork battle.
11:01So, Nick, I went to France for one day, one time, and I was so excited to eat French
11:06food, especially a baguette, right?
11:09Wouldn't you know it, like two or three days before I left, I burned the roof of my mouth
11:13and it ruined the entire, like, eating experience for the, and I was only there for a day.
11:19And when you're eating a baguette, it's like, you know, it's hard on the outsides and everything.
11:23And every single bite, and it was where I burned my, the roof of my mouth was right
11:27where my teeth meet the roof.
11:29And it ruined every single bite.
11:31There was, so now I have to go back.
11:33For another day.
11:33Yeah.
11:34Or maybe two days next time.
11:36So, you've had, you've had a little beignet.
11:37All right.
11:37Let's get going.
11:38All right.
11:38Let's do this.
11:39Are you making the pork roll sandwiches?
11:42A little minute.
11:43To order?
11:43What does that mean?
11:44That means right now.
11:44Right now.
11:45To order.
11:46All right.
11:46Montreal talk.
11:47Let's do it.
11:49Why don't you go, we'll have you get started on that.
11:51And we can chit chat over here while you're doing that.
11:53And we have microphones set up over in that area.
11:55And then I'll come over and slap together.
11:57Well, you know what?
11:58I could be making.
11:59Come on.
11:59Yes, get it.
12:00Go.
12:00I'll make my bologna sandwich while he's making the other.
12:02And then Nick can make, then you can have my bologna sandwich first.
12:05And then you'll have a far inferior bologna sandwich from Nick.
12:09We can talk to you guys across the room.
12:11And who is, introduce the sous chef person today.
12:14Oh, that's Kara.
12:15Kara.
12:16Kara, we met.
12:17We met Kara yesterday.
12:18At the landing yesterday.
12:19The landing kitchen.
12:20The landing kitchen.
12:21I'm sorry.
12:21And Kara is a huge fan of Pierre Robert.
12:25And he's on vacation.
12:26He's my celebrity crush.
12:28That's what I always say.
12:30Well, we'll get you back in to meet him when he gets back from his vacation.
12:33Yeah, that would be awesome.
12:34And he loves fried pork.
12:35Oh, good.
12:37He's really missing out today.
12:39Oh, good.
12:40Is his mic working over here?
12:41Yes, it is.
12:42I can't.
12:43I don't have headphones over here.
12:43So, I'll be next to Nick.
12:46Nick is using my technique where he cut little slits in the pork roll so they don't roll up.
12:53I told you guys about that, right?
12:54Yes, because you don't want it to, like, knot up and become a mess.
12:58Now, while he is using, I'm sure, amazing ingredients, I have Oscar Mayer bologna.
13:04Okay.
13:06Craft singles.
13:07Yes.
13:08And I got Mayer's Italian bread here and, of course, French's mustard.
13:12So, it has an international flavor to it.
13:14Yeah, so I'm going to have to do this one-handed because I don't have a mic stand.
13:17Preston, I'm looking at the two pans and it's screaming me following what he's doing and trying to make what he makes.
13:24What was that?
13:25I said there's two pans next to each other and I'm just thinking whatever he's doing and me trying to do it.
13:31Oh, it would be a disaster.
13:32And not coming out the same way at all, even with him right next to me.
13:36All right.
13:37I couldn't find a spatula, so I'm using a cake, what do you call these, cake thingy?
13:44Plastic is great when you're cooking.
13:45Right?
13:47It responds to heat really well.
13:50I'm taking the bologna here and I'm putting, I put four little slices.
13:54Nick, looks like Nick does three.
13:55Because when you're done with this, when it's done cooking, it looks like the German Iron Cross.
13:59Yeah.
13:59Hey, Nick, were you just spreading, was that butter that you were putting on there?
14:03Clarified butter.
14:03Okay, so, clarify.
14:05Butter?
14:06Yeah.
14:07Then that's how butter clarifies.
14:09I love that, I need to get one of those for my waffles.
14:13It is a paintbrush, a melted butter paintbrush.
14:16Explain the process of clarifying exactly what that is to Kathy.
14:20I actually know what it is.
14:21Oh, you do?
14:22All right, go ahead, Kathy.
14:23You separate, right?
14:25You separate the butter from...
14:27Yeah, you just yell at it until it's separated.
14:28Now, yeah, you just slowly, slowly, slowly, slowly boil the butter until all of the milk
14:35solids and the liquid leave, boil away, and then you're remained with all the fat, like
14:40the clarified fat.
14:41Is there a difference between clarified butter and drawn butter, like you would have for a
14:45lobster or whatever?
14:45Drawn butter is just melted butter.
14:47Okay.
14:48Okay.
14:49All right, so...
14:49So it still has all of the milk solids and everything.
14:51Hey, by the way, are we going to set off the sprinklers anymore?
14:52Yeah, I know.
14:53Yeah, well, you had a fire drill earlier today, so the fire alarm went off.
14:56It's more steam than anything.
14:58All right, okay, we'll set off the steam sprinklers.
15:00Where's that fan?
15:01Do we need a fan?
15:02That Rodney always talks about.
15:03He says there's one in here.
15:04Is it?
15:04What?
15:05There's a fan in here?
15:05I'll open the door.
15:06Hold on a second.
15:07Yeah, it's steam.
15:08It's not smoke.
15:08We're good to go.
15:09Nick, don't burn.
15:12We'll find out.
15:13I do trip to your electricity, though.
15:17Let me see here.
15:17I'm looking.
15:18I'm using a griddle that Casey brought in.
15:21Yes.
15:22Black and Decker, nothing but the best.
15:23Is this the first time the griddle's been used?
15:24Ever.
15:25Wow.
15:25Yeah.
15:26A virgin griddle.
15:27Virgin griddle.
15:28And what were you going to use this for?
15:29Fan name.
15:30Fried bologna.
15:31Broke cars.
15:32Yeah, yeah, yeah.
15:33I've never had fried bologna either, so I wouldn't mind getting a little snarf of that.
15:36How are you going to eat all of this?
15:38Kathy?
15:38Yes.
15:39Oh, did we?
15:39I don't know.
15:40Oh, we just lost power.
15:42Did we?
15:43Yes, we lost power.
15:45There's so much cooking.
15:46My hair is going to smell after this.
15:47I didn't do a fuse over here or something like that.
15:49All right.
15:49I didn't do anything.
15:51There's more outlets around.
15:52There you go.
15:52But you know what?
15:53They probably tripped, too.
15:54You know what?
15:55No, the green light's on.
15:56Just put your finger in to see if it's a...
15:58Anybody have a paperclip?
15:59There you go.
16:00There we go.
16:00All right.
16:01And I'm back on.
16:02By the way, yeah, Ben is off the air, but that's okay.
16:06By the way, Steve, you pointed out something really important in Preston's ingredients.
16:10It's Italian bread.
16:11Yes.
16:11French is mustard and American cheese.
16:14Shall we sing We Are the World?
16:15We are going around the world.
16:16Yeah, we're international.
16:17Absolutely.
16:17We're the bologna salad.
16:18And, of course, providing the taste of Montreal.
16:22That's right.
16:23French is an American...
16:24Yeah, American cheese.
16:26What would bologna be?
16:28Bologna is, I believe, it's Asian.
16:30German?
16:31German?
16:32Bologna?
16:33No, it's Italian.
16:33It's an Italian name, right?
16:34Italian.
16:35Yeah.
16:35The city is Bologna.
16:36We talked about that the other day.
16:37The origins of bologna.
16:39You know, I would have done this at a bit of a higher temperature.
16:41It's not really...
16:41I'm hoping to get crispy, too.
16:43I know you like that, Nick.
16:45Preston, do you toast your bread whilst doing this?
16:48No, the bread would not be toasted for this particular sandwich.
16:51All right.
16:51So we have two hot plates going, and we have both doors open just in case.
16:55If you are a fan of other stations in the Beasley Cluster, you might notice them going
16:59off air periodically as the power gets rerouted.
17:04All right.
17:05There we go.
17:05Preston's whipped up the sandwich.
17:07Hey, Nick, what do you think of Preston's chops?
17:09Preston does do a bit of cooking, and he does some good stuff.
17:13Does he seem to have some good kitchen chops?
17:16He's got the movements down.
17:18All right.
17:19A little bit lacking on the speed right now, but we're going to get there.
17:22What about the use of plastic cutlery over a hot plate?
17:26Is that a good idea?
17:27Yeah, that's exactly what you're supposed to do.
17:29Okay.
17:30Nick, how long do you...
17:31See, they've been raving about my edible grilled charcuterie board.
17:36All right.
17:37I'm sorry.
17:37Say that again?
17:38Edible grilled charcuterie board.
17:40I got it from Food Network, but I made it.
17:43Yeah.
17:44Grilled.
17:44As in Oedipus.
17:47And on a pan, see, now we're getting smoked.
17:50Yes.
17:51Now you have to be careful.
17:52That's the last thing we want.
17:54Bill would be very upset if the studio gets flooded out.
17:57Well, I didn't have anything to do with this.
17:59Open the studio doors.
18:00They are open.
18:01They are open.
18:02They're open.
18:02Yeah.
18:02Yeah, we're good.
18:03We need a fan.
18:04Somebody fan.
18:06We're going to get in trouble.
18:07Is Bruce Beasley still in town?
18:11Yes.
18:11He was here yesterday.
18:12Yes.
18:12Didn't he sign off on this?
18:13Oh, he said, yes, please.
18:15Right.
18:15Destroy the equipment if you can.
18:16I remember he said something about you guys can do whatever you want.
18:18Yeah, he said, absolutely.
18:19Yeah.
18:20You guys are beyond reproach.
18:21That's right.
18:22All right.
18:23So Preston's making his sandwiches.
18:24Got a little caramelizing on here.
18:26All right.
18:27That's what I do.
18:28Get it going.
18:28Preston looks very nice.
18:30The only thing that's going to make it better is more butter.
18:32More butter's better is the Montreal slogan.
18:36You look like you've been backing off the butter.
18:37You've lost some weight.
18:38You've kind of been watching what you're eating these days.
18:41Yeah.
18:41Um, you know.
18:45Being a chef can be difficult on your body.
18:47Yeah, yeah.
18:47Sometimes.
18:48Well, you're in solid shape, and that speaks to pork roll.
18:53The healing.
18:53Oh, now the egg cat.
18:55Could you do any of this?
18:55Look at that.
18:56See the way he handles those eggs?
18:57I can't get over the smell and that my hair and my clothes are going to smell.
19:00This is why I don't like, honestly, this is why I don't like going to breakfast restaurants.
19:03Because you smell like breakfast.
19:04Because I smell like what they're cooking, and it grosses me out.
19:08All right.
19:09But this looks delicious.
19:09This is why you'll never be a chef.
19:12It's part of why I hate cooking.
19:14Bologna sandwich is about done here, Nick.
19:15All right.
19:15All right, Nick.
19:1630 seconds out.
19:18All right.
19:18Wow.
19:19Preston's doing nicely.
19:20Nick's doing great, of course.
19:22Obviously, he has that flair that only a top chef can bring.
19:24So, Steve, I don't know if you noticed, but Preston had the two slices of bologna.
19:29I did notice, yeah.
19:29And then in between those two slices is where the American cheese went.
19:33Right.
19:33And now he's putting the French's mustard on, and sandwich bread is the Italian bread.
19:37I think you've got to do the mustard farts, yeah.
19:40I would like Nick also to attempt us and get his culinary expertise, besides you, Nick,
19:45of the two Knicks.
19:46We have the largest collection of Knicks in Balak Inwood right now.
19:50And here we go.
19:50So you have two pieces of bologna and two pieces of cheese?
19:52Correct.
19:52Wow.
19:53Because I've got three and three.
19:54Okay.
19:55You're going to top me.
19:56It actually looks pretty damn.
19:58Nick McIlwain, fried bologna sandwich.
20:02Nick.
20:02Preston's style.
20:04Preston's comes up first.
20:05Grilled, fried bologna.
20:08Nick McIlwain opening his maw around the sandwich.
20:12He's never had bologna before.
20:14Chewing slowly, savoring, considering.
20:17And, oh, my God, was uttered.
20:20That's really good.
20:21Oh, yes.
20:23Yes.
20:24We got thumbs up.
20:26Dude, I love it.
20:27Yay.
20:27That's awesome.
20:29I think regular bologna in and of itself on a sandwich stinks.
20:33I think fried bologna, however, is excellent.
20:36Steve, I think you might like to try, excuse me, Preston's style.
20:40The melted cheese.
20:44And the fried bologna sandwich within the sandwich makes it delightful.
20:48I would say to people, consider fried bologna sandwiches at home in a well-ventilated room.
20:54Right.
20:57All right.
20:57Look at this.
20:58Nick is really, Chef Nick is really taking the time to do this, right?
21:03Fried egg on top.
21:04Oh, he's amazing.
21:05Obviously, adding that flourish that distinguishes the sous chef from the full chef.
21:11All right.
21:11So, is this for me to sample or for Casey because it's Casey's birthday?
21:14Well, Casey.
21:14What is it?
21:15What is it?
21:15All right, Casey.
21:16The other fried bologna sandwich.
21:17Casey, you need to try this.
21:18It's your birthday.
21:20It's your birthday.
21:22All right.
21:22Here we go.
21:23And Preston's almost done with his last fried bologna sandwich.
21:28Jesus.
21:29That looks fantastic.
21:30Presentation is so much, isn't it?
21:33Yeah.
21:33So, Casey, that's the fried bologna on the Nick Elmy grilled butter brioche bun.
21:38No, that's pork roll.
21:39No, this is pork roll.
21:39Oh, that's pork roll.
21:40This is my birthday sandwich.
21:41When you cook it, Nick, it becomes bologna.
21:43Oh, it's kind of like zucchini and...
21:45Oh, there's mustard farts.
21:47Yep.
21:48Or queefs.
21:50Mostard queen.
21:51A sign of luxury.
21:53All right.
21:53All right.
21:53Here we go.
21:54All right.
21:55I don't like this.
21:56I don't like this.
21:57All right.
21:57Wow.
21:58Let's steal your griddle soon.
22:00Yeah.
22:01Got some serious...
22:02Well, he's going...
22:02I have extra sandwiches.
22:04I can cut these up.
22:05Yeah, let's cut them up.
22:06Sample them.
22:07Yep.
22:08Let's give them to the station.
22:09Nick Elmy is cooking on my griddle?
22:14Oh, my God.
22:15I can't believe...
22:16I never thought Nick Elmy would cook on my griddle.
22:18Griddle.
22:19Griddle.
22:19Griddle.
22:19Griddle.
22:21Man, that's so good.
22:22Casey, what do you think?
22:23The butternut, whatever.
22:25So, Casey's trying Nick Elmy's now.
22:26Would you recommend that the fried bologna sandwich...
22:28To me, fried bologna was always a lunch or dinner, but would you consider it a breakfast
22:32sandwich?
22:33No.
22:33No.
22:34I mean, if you can't, we would have it for breakfast, you know, but for the average
22:38person, I would say no dice on it.
22:40All right.
22:40So, wait.
22:40Hang on.
22:41What is this sauce on there?
22:44This is a green tomato ketchup.
22:45Oh, my God.
22:46It's delicious.
22:47Yeah.
22:47All right.
22:48So, what's the difference between pork roll and bologna?
22:51Does anybody have that answer?
22:52Good question.
22:53I don't know.
22:53I don't know.
22:53I was confused.
22:54Yeah.
22:54Do you know?
22:55I don't know why pork roll is a breakfast meat and then bologna's not.
22:59Well, why do they say schedule and schedule, right?
23:02Oh, God.
23:03How does it taste, Case?
23:04This is so good.
23:05Yeah.
23:05This is, um, I'm sure everybody listening is a bologna.
23:09I know.
23:09People love hearing people eat, but, you know, tis what it is.
23:14That's why we canceled the all-eating show on the weekends.
23:17Kathy's a big fan.
23:19Kathy, you want to try the bologna?
23:20Come on.
23:20I will not.
23:21No.
23:22She seems into it, Preston.
23:24No.
23:24I don't think I've ever had pork roll.
23:25Uh, no thanks.
23:27And I did have bologna as a kid, but.
23:29Wait, do you like bacon?
23:30Can we try a bite of it?
23:31No, I don't like bacon.
23:32All right.
23:32I'll try a bite.
23:33Dear God.
23:34I mean, look at it.
23:35He's prepared.
23:36You're forcing me into eating.
23:37He slaved all day over a hot plate.
23:39Steve, have a bite as well.
23:41I will have a bite because I have not had this since I was a kid.
23:44All right.
23:45Here you go.
23:46All right.
23:46I'll let you guys go first.
23:48You won't hurt my feelings.
23:49No.
23:49Anything like that, except Kathy might.
23:51Just on purpose.
23:52She's so cruel.
23:53Yeah, but I want your honest truth.
23:56Do you like mustard, first of all?
23:58Yes, I love mustard.
23:59I only do fried bologna with mustard.
24:01Okay.
24:02Preston.
24:03What do you think?
24:03This is an exemplary.
24:07Thank you, Kathy.
24:08It's good.
24:09It's good.
24:09All right.
24:10Not only is it excellent, it's nostalgic.
24:14Oh, interesting.
24:15Yeah, that's, yeah.
24:16That's into that part of your brain, too.
24:17Yeah, you can use that for an ad campaign.
24:21Preston's fried bologna.
24:22I would like to try some fried bologna.
24:23I've never had, I've had bologna.
24:25I've never had fried bologna.
24:26Here.
24:27I got one for you.
24:28And you heard from Nick Elmi.
24:29Yeah.
24:30Happy birthday.
24:30Super chef.
24:31That bologna is not to be dismissed.
24:33That's right.
24:34Okay.
24:34Does frying it do anything to the flavor?
24:37Yeah.
24:37Okay.
24:38Absolutely.
24:38I think so.
24:39Yeah, most definitely.
24:41Most deaf.
24:42I like how you, uh, press and how you cut it diagonally, too.
24:45Oh, thank you.
24:46It's nice.
24:47Yeah, that's the only way.
24:48Only way to cut a sandwich.
24:49It's a nice touch.
24:49I'm going to cut a little piece off for Nick Elmi, too.
24:51Uh-oh.
24:53I'm excited.
24:54Well, we need, we need, I'm sorry.
24:55We need an actual, um, a real critical chef's palate to do.
25:01I happen to think this is a tremendous fried bologna sandwich.
25:05Thank you, sir.
25:06I do what I can.
25:07I, with what I have to work with.
25:09I'm just a man.
25:10I'm just a man, and I can't, I'm not a miracle worker.
25:13No, like Nick Elmi.
25:15By the way, who makes incredible salmon toast?
25:18Uh, yes.
25:19So, the sandwiches are, uh, Nick is still working on those.
25:22Are we all getting one, or, um, well, we, I don't know.
25:25Is it your birthday?
25:26No, it's not.
25:27But how much ventilation do we have?
25:29But you, yeah, you know what, maybe we shouldn't, maybe we shouldn't tempt Faith.
25:33I could go back to the restaurant and whip them up real quick.
25:35No, I'd send them back out.
25:35Bella Plaza suffered a major fire this morning, fried pork.
25:40All right, there we go.
25:41All right.
25:42Give me a favor, Marissa, give Nick that, uh, slice of, uh, my sandwich, and, and let's
25:46see if it brings back some memories.
25:48So, Nick, do you do any, uh, do you do a lot of cooking at home when you're, uh, I mean,
25:51do you, do you cook for yourself at home, or are you just so cooked out by the time you
25:54get home?
25:55I am, and I do.
25:57I usually get kind of, like, slowly moved into the kitchen.
26:02What, what does your wife make that, that you love?
26:05Because a lot of times we talk to all the chefs when they talk about, you know, what they
26:09eat at home.
26:09Is there something she makes that you ask her to make because she makes it so well?
26:13We have, uh, nine and 11 year olds.
26:15So she keeps it relatively healthy.
26:17A lot of just like grilled meat, grilled veggies and stuff like that.
26:19But she does make a superb chicken parm.
26:22Ah.
26:23Like, hands down, my favorite chicken parm.
26:24Chicken parm's a whole lot.
26:25That is like my special request.
26:28Like, it's my birthday.
26:30Can I have the day off and can you please make me a bar?
26:31That's great.
26:32Yeah.
26:33Because, but you, and you talked about your love of what you do, but I mean, still, it's
26:36like the guy who works at the pizza place, you know, do you get sick of it?
26:40Yeah.
26:40One of my favorite dishes.
26:41Like, I like, I'm a, I'm a junker.
26:44Yeah.
26:45That's why I like work out so much is so like, I can't eat crack.
26:48So you can't eat?
26:50Yeah.
26:50All right.
26:50So what do you think of my, uh, I like how frying the bologna like intensifies the flavor
26:55of the bologna.
26:56Yep.
26:56Like it like solidifies.
26:57It's good.
26:58But you go with better quality bologna probably, right?
27:00Yeah.
27:00As opposed to Oscar mine.
27:01No, no.
27:02That's that, that is the standard.
27:03All right.
27:04I love it.
27:05And they have their own truck.
27:06What are you talking about?
27:06Right.
27:07The Wiener Mobile.
27:08For crying out loud.
27:10Yeah.
27:10Uh, that's awesome.
27:11Well, I feel, uh, I feel happy.
27:13It's excellent.
27:14Excellent.
27:14Excellent.
27:15Do you happen to have any, and this isn't for me, any other, um, prepared pork roll over
27:20there?
27:20Right here.
27:21Can Kathy have just one sliver, one sliver of it?
27:23That's going to make my stomach hurt.
27:24I know.
27:25Does pork mess with your stomach?
27:27It gives her stinky BMs.
27:29No, I just don't like it.
27:30I don't upset.
27:31If I eat something I don't like, it upsets my stomach.
27:33Really?
27:34Yeah.
27:34Or I.
27:35She just wants a, he wants a, Casey wants her to have a little sliver of pork roll.
27:39Oh, of the pork roll.
27:40Just pork roll.
27:41Yeah.
27:41All right.
27:41Nick.
27:41Which, by the way, is that, uh, it's safe to eat, right?
27:43Yeah.
27:44No, I'll just take a, you don't have to cook another one.
27:46I'll take a sliver of it.
27:47You want just a raw piece of, give me a knife?
27:48So, look at that.
27:49It was years and years ago.
27:50I was talking about the Tasty Claire pie with, uh, with Kathy, and she had never had one
27:54before.
27:54Um, and I made her try one and she loved it.
27:59Now, the Tasty Claire, I remember these things, Kathy.
28:03What is Tasty?
28:04Was that Tasty Cake?
28:05That's what I call my wife.
28:06It's a Tasty Cake.
28:06It's, it's basically an Eclair pie.
28:08Okay.
28:08Uh, that Tasty Cake makes.
28:10No, there's no way I like that.
28:11You loved it.
28:12I don't believe you.
28:13My problem.
28:13So, the, the roast pork sandwich is on the, on the menu.
28:16Yeah.
28:17Yeah.
28:17The Iron Worker is on the, is on the menu.
28:19Yeah.
28:19It, it is a hearty looking sandwich.
28:21Nice.
28:22I mean, if you really want to give me a birthday present, you can just name it the Casey Boy.
28:25No.
28:25Casey Boy.
28:27Our chef the other day said, why didn't we name this Miami Vice?
28:30Miami Vice!
28:31Miami Vice!
28:32Perfect!
28:32That's better than Casey Boy.
28:33I feel stupid now.
28:35Did you already print the menus?
28:36Yeah, that was already all done.
28:38Miami Vice.
28:39I love it, man.
28:41Kathy's trying a little pork roll.
28:42What do you think?
28:42What do you think?
28:44Yeah, I mean, it's, it's all right.
28:45Man.
28:45I, I wouldn't, I would never order.
28:47I'd love to see your restaurant show.
28:48Right.
28:48What do we say your restaurant show?
28:50Well, that sucked.
28:51That sucked.
28:52That sucked.
28:53Well, that sucked.
28:54Listen, I just had a conversation with, um, Kevin Gunn yesterday about, he's a very picky
28:59eater as well, and how we grew up with, um, Irish mothers who cooked very bland chicken
29:04and rice.
29:05That was dinner.
29:06Chicken, chicken and potatoes.
29:07And I think.
29:07Nick's raising his hand as well.
29:09That's how I hear.
29:09Like, well done salmon, boiled potatoes, like, well done.
29:12It wasn't.
29:13So, I'm not an adventurous eater at all.
29:15Yeah.
29:16Well, is, is the much maligned British and Irish cooking, is it, has it taken a turn
29:22for the better over the past couple of decades?
29:25Yeah.
29:25I think, I think food overall has taken a turn for the better because there's more information
29:29out there.
29:30Right.
29:30So people know what's good and what's not good.
29:32Because when we were in England a little while ago, I was like, you know, I had some good meals.
29:36There's some rockin' restaurants.
29:37I mean, but like the standard classic recipes are throw everything in a pot and boil the
29:42crap out of it.
29:43That's true.
29:43That's true.
29:44Yeah.
29:44Hands down, my favorite dessert I ever had was in London.
29:47It's like a Banolfi or Banolfi pie or something like that.
29:51I've never had anything as good as that.
29:53Really?
29:54Mm-hmm.
29:55Have you ever had it?
29:55Wait a minute.
29:55What about the Disney World one that you rave about?
29:57That's not a dessert.
29:59That's ice cream.
29:59Eating something.
30:04Just eating in Disney World's a dangerous game.
30:06Yeah.
30:06Yeah.
30:06That's your medicine.
30:07Le Artisan Glace.
30:09Right.
30:09It is in France, in Epcot, and they do a...
30:12It was in France, but in Epcot.
30:15It's an ice cream sandwich, but made with, was it brioche?
30:19Yeah, sweet brioche.
30:20And they press it.
30:23They have like a seal that goes around it, and it presses the ice cream inside of the
30:27bread.
30:27Okay.
30:28And you can add like some, you know, some chocolate syrup or something like that.
30:31It was pretty damn good.
30:32It was pretty unique.
30:33I'll look that up.
30:34All right.
30:35Definitely have to look that up.
30:35I still owe my kids another trip down to Disney World, and usually it's followed by a lot
30:40of...
30:40Oh, look at this sucker.
30:41Stomach aches.
30:42A lot of what?
30:42A lot of stomach aches.
30:44Yeah.
30:44Right.
30:45Typically the food down there is not.
30:46Oh, no.
30:46I agree.
30:47Yeah.
30:47I agree.
30:47But this particular place, I think if you go to Epcot, maybe they have a few little corners
30:51where there's some good food that you can actually grab.
30:54But this was, Casey's idea was we would find a fat person and ask them where the best food
30:59was.
31:00And she pointed us to this.
31:03She was right.
31:03Yeah.
31:04We wanted ice cream.
31:05And so, and in Epcot, when you go to each particular country, the people that are from that country
31:12work in that place.
31:12So everybody that works at Les Artists & Glacés, they're French.
31:16They're from Newark.
31:17Yes.
31:17They're from Newark, New Jersey.
31:19Yep.
31:19Wow.
31:19So this breakfast sandwich that Nick Elmy made for us is fantastic.
31:22I'm going to have whatever Kathy's not going to eat.
31:24Yeah.
31:24I already had a couple bites of that.
31:25That's okay.
31:26You already had a couple bites of that?
31:27Yeah.
31:27Because I want some.
31:29Look at it.
31:29Savor it.
31:30Preston, get a chomp on that.
31:32And Nick, what's the ETA for the restaurant you have opening in the Marriott?
31:36Uh, so, so the, both restaurants are in that, uh, the, uh, Pencoid Ironworks down there.
31:43Um, first one being the Landing Kitchen, Lark, which is going to be a Mediterranean seafood
31:48restaurant.
31:49Ooh.
31:49I love that.
31:50We went from saying early summer, uh, and then we started saying summer, and now we're
31:54going to say late summer.
31:55Okay.
31:56All right.
31:57But that's what happens during a pandemic.
31:59Same location down here, right?
32:00Same location.
32:01It's just, it's on the, it's on the seventh floor.
32:02So we have a huge roof deck that we're going to have.
32:04Oh, nice.
32:05Wow.
32:06Relatively large bar.
32:07Overlooking the river and everything.
32:08Overlooking the river.
32:09That's great.
32:09Nice pasta section on the menu.
32:11I'm excited to cook pasta again.
32:12Yeah.
32:12Done that for.
32:13Dude, that's going to be awesome.
32:14I love what they're doing down there.
32:15It's about time.
32:16It's been so many unexploited areas that have been screaming for something.
32:20It is really cool.
32:21And you would never guess that this little place, uh, you know, you go down this windy
32:25little road all the way down to the river and from, from Bella Kenwood.
32:29And it used to be nothing other than the aquatic fitness center there.
32:32And now, now they've got the, the hotel and, you know, the restaurant.
32:35Obviously the, the landing kitchen, uh, anything that Nick touches, you know, helps create
32:41some excitement in the area.
32:43Outdoor, outdoor seating.
32:44Yes.
32:44And there's like an outdoor, uh, there's an ice cream place it's in, right?
32:48Yeah.
32:48We have a, our shed should be open by mid-July where we'll have soft serve ice cream and
32:52pretzels and cocktails and stuff like that.
32:54Um, we've got to go down like a nine foot screen TV so we can have family movie nights.
33:00We just finished building our bocce court outside, which is nice.
33:03It's so cool.
33:04So you can drink and play cornhole and bocce and four square and stuff like that.
33:07And you can walk on the bridge right across to Main Street Mania.
33:09Yeah.
33:10I love that you've done this because I mean, Laurel, an amazing restaurant and I've eaten
33:14there.
33:15It's a little hoity toity for a lot of people.
33:17You know what I mean?
33:17And I don't mean that as a bad thing.
33:19I mean, you know, as far as spending money goes, uh, it's, it's a, it's a unique, uh,
33:23experience, no question.
33:24And it's top level food as big as you can get, but this is a little more affordable.
33:28Uh, it's a little more consumable, uh, for the average person.
33:31And so I'm glad you're, you're branching out into that.
33:33More of an everyday situation.
33:35Laurel's certainly a special occasion restaurant.
33:37Right.
33:37Right.
33:38Which is great because people have a lot of pent up special occasions.
33:41Yeah.
33:41So you bet your ass.
33:42Every night for us right now is like, Hey, I graduated last year.
33:45Our anniversary was in February.
33:48Yeah.
33:48And it's like, you know, so we're happy that people are out celebrating.
33:50We just did a make good broadcast for Subaru from 2019.
33:54Yeah.
33:54Yeah.
33:55For real.
33:56All right.
33:57Well, cool.
33:57Excellent.
33:57Well, we're going to, we're going to continue to consume what, uh, Nick has brought
34:01to us here on behalf of Casey.
34:02Thank you, thank you, thank you.
34:05Thanks a bunch.
34:06Nick Elmy, you're the best.
34:07We appreciate it.
34:07Kara, thanks for coming by and helping out and, uh, make sure you go to the landing kitchen
34:11in Bella Kenwood and Laurel for those special occasions and we'll keep you, we'll let you
34:15know what's going on with Nick and all he continues to do.
34:18Thank you very much.
34:19Nick Elmy, guys.
34:21Hey.
34:21Hey.
34:21Hey.
34:21Hey.
34:21Hey.
34:22Hey.
34:22Hey.
34:22Hey.
34:22Hey.
34:23Hey.
34:23Hey.
34:23Hey.
34:24Hey.
34:24Hey.
34:25Hey.
34:25Hey.
34:26Hey.
34:26Hey.
34:27Hey.
34:31Hey.
34:32Hey.
34:33Hey.
34:34Hey.
34:35Hey.
34:36Hey.
34:37Hey.
34:38Hey.
34:39Hey.
34:40Hey.
34:41Hey.
34:42Hey.
34:43Hey.
34:44Hey.
34:45Hey.
34:46Hey.
34:47Hey.
34:48Hey.
34:49Hey.
34:50Hey.
34:51Hey.
34:52Hey.
34:53Hey.
34:54Hey.
34:55Hey.
34:56Hey.
34:57Hey.
34:58Hey.
34:59Hey.
35:00Hey.