Roxie Smith goes back to the 1960s at 61 Orange! | Farm To Table

1 year ago

Aired (July 21, 2024): Let’s take a nostalgia trip with Roxie Smith as she visits the 1960s-inspired dining place called ‘61 Orange!’

Transcript

00:00The Porky Food Explorer, Roxy Smith tried a classic dining experience when she visited the 1960s-inspired private dining place, 61 Orange.

00:12The experience in 61 Orange is that we wanted to stay, we want as much as possible to stay true to the era.

00:19As soon as you come in, and even the plates that we are going to...

00:23They look so pretty!

00:24Thank you!

00:25We have like a collection of plates, and again, just for everyone to experience what it's like to dine in the 60s.

00:32And we really want to make sure everything is real to the era, or authentic to the era.

00:42Roxy, I'd like you to meet our beloved chef, our very hardworking chef, Chef Nats.

00:47This is Roxy.

00:49I'm excited to try your food!

00:52I'm ready for seven courses, let's go!

00:55First off, you're going to have the clam chowder.

00:58This is the New England kind of clam chowder.

01:00It's creamy, we only use fresh seafood, so that's fresh clams, and then there's bacon, and then the thyme, we got it from our garden.

01:08It's really good, it's giving the taste of the sea.

01:13I really love that you can really taste the clams.

01:17It has a factor that, no matter how many times you try it, you want to finish it until the bottom of the bowl.

01:24Because it's really good, really flavorful.

01:31The taste is really high-end.

01:33It really tastes like fine dining.

01:35What a good start.

01:36It's delicious.

01:39This is our orange feta salad.

01:41Underneath is like romaine, and then two kinds of oranges, and then feta.

01:45And then we made our own orange vinaigrette.

01:48Wow, it looks so good.

01:50Okay, enjoy!

01:51Thank you, chef, thank you!

01:53This is also new, this is our octopus and shrimp ceviche.

01:57The octopus and shrimp is cooked in lime, lemon, and orange juice.

02:02And it has cucumber, and red and green bell pepper.

02:06I love seafood so much, and it's another course that you can taste the sea, so I really like it.

02:13And it's really rich in flavor, it has a little kick.

02:16It really gives a different vibe in your mouth, and I really enjoy it, and I really like it.

02:24This is our paella al nero.

02:26Okay, it's paella cooked in squid ink.

02:28There's baby squid inside, and then I topped it with shrimp.

02:31And then the white stuff that you see there is the wasabi aioli, I mean.

02:34So you can eat more.

02:37It's very flavorful, and what people are really looking for here is the sugar.

02:41It's like real sugar, and I tasted the real sugar.

02:45This is the in-demand for them when they order this paella.

02:50It's really good.

02:53So you have your USDA 500 grams, choice, 21-day-age.

03:0021-day-age?

03:02It's cooked medium and medium rare.

03:05It's cooked medium, and then on top of it is a compound butter, which I made.

03:09That has garlic confit, rosemary, thyme, and flat parsley.

03:14And then it comes with made-from-scratch truffle chips that we just made today.

03:26I love how it's really soft, it melts in your mouth.

03:29Perfectly made steak.

03:32It's a 10 out of 10.

03:33If possible, 11.

03:3411 out of 10.

03:35This is truffle chips.

03:37Truffle is my favorite.

03:40Can you hear that?

03:43Crispy.

03:44Delicious.

03:46I think it goes really well with the rib.

03:52What goes well with steak?

03:53A little sangria.

03:58It's really good.

03:59It goes really well with steak.

04:00And it's also house-made, so they made it themselves.

04:04It's very special.

04:10What a way to end a seven-course meal.

04:12It's really good.

04:13Even though I'm full, I still have space for dessert.

04:16Because they say that food goes to your stomach, but dessert goes to your heart.

04:21So I feel like my heart is full.

04:24Cheeky as that sounds, but it's really yummy.

04:28I like how they made it.

04:29And you won't feel too bad in terms of calories because it's very healthy.

04:35It's not heavy.

04:37It's perfect for the palate.

04:39My palate is really cleansed.

04:46If we started with a bang, we are also ending with a bang.

04:49This is really good.

04:58I think it's really good.

Roxie Smith goes back to the 1960s at 61 Orange! | Farm To Table

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