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00:00With more than 15 million restaurants in the world,
00:04from uber-casual to who's paying for this,
00:07there's an unforgettable dining experience
00:10to satisfy your every craving.
00:12But sometimes, you have to dig deep, go far,
00:15and even get weird for a truly unique food experience.
00:20As a globetrotting comedian,
00:22I've had some mind-blowing meals in one-of-a-kind places.
00:25But there's so many more dining adventures out there.
00:28Be My Plus One, as we explore 1,000 Ways to Dine.
00:34These dining destinations are enough to drive you wild.
00:38Um, we had a bear.
00:41Supper in a glass pod, perched in the trees
00:44while cultivating your own crops.
00:47Ride on a camel through the desert for appetizers.
00:50Yum.
00:51The natural settings and flavors
00:54will make you hungry like the wolf
00:56as we travel to where the wild restaurants are
00:59on this episode of 1,000 Ways to Dine.
01:07That's an alien brain.
01:09Today, we're visiting five restaurants
01:17located in very different terrains.
01:21We'll leave breadcrumbs behind us
01:23in case we get lost
01:23or a little hungry along the way.
01:26But don't spoil your appetite
01:27because I have a hunch
01:29the dishes and the atmosphere
01:30will be absolutely untamed.
01:33On our first expedition,
01:38we follow the call of the wild
01:41to Leadville, Colorado,
01:43where Tennessee Pass Cookhouse
01:46adds an element of fine dining
01:49to this recreational resort town.
01:51This area is known for skiing,
01:57snowboarding, and snowshoeing.
01:58It's also the place to go for bison.
02:02Get your game face on
02:03for some gourmet game meat.
02:05The only catch is
02:06you have to get there first.
02:08There to the left.
02:09And the trek ain't easy.
02:10You gotta hike it uphill.
02:12Like, way uphill.
02:14You want a map?
02:15Your GPS is no good here.
02:17Ooh.
02:18Ooh.
02:18Ooh.
02:19Ooh.
02:20The cookhouse
02:23is about one mile
02:24into the backcountry.
02:25So when folks get
02:26to the Nordic Center,
02:27they check in here.
02:29We offer skis or snowshoes.
02:32In the summertime,
02:33it's just a hike.
02:34It's usually about
02:3530 to 45 minutes.
02:37You definitely have to have
02:38the gumption
02:39to get yourself in and out.
02:40We're on this red one here.
02:43Doing the map.
02:44That one mile
02:45is at 11,000 feet
02:46of elevation.
02:48Not for the faint of heart
02:49I would say.
02:51And the ingredients
02:52for the meals
02:52have to make the same
02:53arduous trek
02:54through the backcountry
02:56to get to the cookhouse.
02:57Once I have everything,
02:59we will load up a cooler.
03:00One, two, three.
03:02And we will take that up
03:03to the cookhouse on ice.
03:05Oh!
03:07The cookhouse is in a yurt.
03:09The restaurant is
03:10basically a tent.
03:11I mean,
03:12it's somewhat
03:12of a permanent tent.
03:13Being off the grid,
03:14heated by a wood stove
03:16and lit by candles
03:17and propane lanterns
03:18make this rustic restaurant
03:20so cozy
03:21that a creature or two
03:22may show up
03:23without a reservation.
03:26You know,
03:26have our occasional moose,
03:27our white-tailed deer.
03:28We have a few fox.
03:30But some guests
03:30get grisly
03:31when they get turned
03:32away at the door.
03:34I'm going to preface this
03:35by saying
03:36no customers were injured,
03:38but we had a bear,
03:39ate probably four cups
03:43of coffee grounds
03:44and just went ham
03:47on the cookhouse.
03:48So definitely
03:48the wildlife
03:49sometimes infiltrates
03:52our business.
03:54That bear needs
03:54to switch to decaf.
03:56But if you can endure
03:58the long journey
03:59to get there
03:59and the animal shenanigans,
04:02you're in for
04:02a fine dining experience
04:04that has a wildly
04:05distinct set menu.
04:07I like to do wild meat,
04:09something a little different
04:10that you wouldn't see
04:10on your normal dinner menu.
04:14As for the chef's
04:15amuse-bouche...
04:16Chef's favorite!
04:18Daffy would consider it
04:20despicable,
04:21but diners declare it
04:22delicious.
04:23For the duck leg confit,
04:24I'll spice it
04:25with a whole mix
04:26of different chili powders.
04:27I'll put it in
04:27with a little bit
04:28of white wine
04:29and duck spice.
04:30Dripping with a creamy
04:31cilantro and green pepper sauce.
04:34It's also served
04:35alongside pineapple salsa
04:36and basmati rice
04:38that everyone
04:39absolutely raves over.
04:41Oh my God,
04:42that is so good.
04:43How about having
04:43the best steak
04:44you ever had
04:45with a slightly
04:46sweet undertone
04:48that you may not
04:49be familiar with?
04:50Then you should try
04:51the stuffed bison.
04:52And at this cookhouse,
04:54it doesn't come
04:54mounted on the wall.
04:56The bison tenderloin
04:57is one of my
04:57personal favorites.
04:58It's simple, elegant.
05:00It is filled
05:01with toasted pine nut,
05:02spinach, and herbs
05:03in a butter wine concoction.
05:05And enhancing the flavor
05:06of the bison
05:07is a celery root
05:08and potato puree
05:09topped with grilled leeks.
05:12It was delicious.
05:13Wonderful.
05:13It was everything
05:14I was hoping to.
05:14And more hopefully.
05:16That's right.
05:17Absolutely.
05:18Since you walked
05:19all the way over here,
05:21you might as well
05:22go buck wild
05:23and savor
05:24the grilled elk rack.
05:26You know,
05:26if you leave it
05:27on the grill
05:27for like two to five minutes
05:29too long,
05:29it is just fibrous.
05:31You're getting me
05:32with my mouthful,
05:33but it's excellent.
05:34It's a set menu.
05:37It offers a lot
05:37of people
05:38the opportunity
05:39to try things
05:39that I don't think
05:40they would ever try.
05:41It's tender.
05:42Good.
05:42Beanie.
05:43If, you know,
05:44you push somebody
05:45out of their comfort zone
05:46with food just one time,
05:47that could change
05:47their entire lives.
05:49And speaking of pushing
05:50people out of their
05:51comfort zone,
05:52these brave diners
05:53must journey back
05:54to their cars
05:54the same way they came
05:56with just headlamps
05:57and a will to survive.
05:58Now we hope
05:59we're not eating
06:00on the way down.
06:01You said it, lady.
06:03This is the kind
06:04of place you want
06:05to eat dinner,
06:06not be dinner.
06:08Ooh.
06:14From the Colorado
06:15woodlands,
06:15we head to
06:16Monteverde, Costa Rica.
06:19At over 4,500 feet
06:21above sea level,
06:22the cloud cover
06:23creates an ultra-unique
06:24environment,
06:26perfect for immersing
06:27yourself in nature.
06:28And all from the comfort
06:29of your own glass pod
06:3150 feet up
06:32in the treetops.
06:34San Lucas Treetop
06:35offers a seven-course meal
06:36that tells the story
06:38of the landscape
06:39with locally
06:40sourced ingredients.
06:41It's like, wow,
06:42I didn't expect, like,
06:44this was going to be
06:45such a wild adventure.
06:46Welcome to the jungle, baby.
06:48Get ready
06:49to whet your appetite.
06:50Oh, honey.
06:55Monteverde,
06:56it's a really famous
06:57worldwide because people
06:58come to our place
06:59to see the forest,
07:01the nature
07:01in different ways.
07:03Our idea was
07:04to make something
07:04different at night
07:05that can be also
07:06related to the nature.
07:08So why we don't take
07:09the people
07:10and dine on the treetops?
07:12Welcome to
07:12San Lucas Dining Experience.
07:14Please join me
07:15to your table.
07:16When I'm traveling,
07:17I want to eat
07:18where the locals eat.
07:19And San Lucas Treetop
07:21takes indigenous eats
07:22to new heights,
07:24blending the natural
07:24landscape into mouth-watering dishes.
07:28And the menu
07:28isn't just delicious.
07:30Each course tells a story
07:32about Costa Rica.
07:33Wow, thank you.
07:35Your dining experience
07:36demonstrates the influence
07:38of nature
07:38with their first dish
07:40that tells the tale
07:41of Monteverde's climate.
07:43The chefs present
07:44asparagus,
07:45baby corn,
07:46celery and carrots
07:47poached in honey mustard.
07:49All are placed
07:50in a garden box
07:51with holes in it.
07:52Sounds simple,
07:53but what's about to happen
07:54will surpass
07:55your wildest dreams.
07:56We created a dish
07:58that it's called
07:58Monteverde's Garden.
07:59Monteverde,
08:00it's a really wealthy land
08:01because it rains all year.
08:03And what we did
08:04with this plate,
08:05it's we created
08:06a garden
08:06that actually grows
08:07in front of your eyes.
08:09Now that's my cat
08:10of crudite.
08:12It's amazing.
08:15Other courses continue
08:17to tell the story
08:18of Monteverde
08:19as the diners
08:20have taken on a journey
08:21through its abundant land.
08:23It has the perfect altitude
08:25for producing coffee.
08:27There are several small farms here
08:29that have really
08:30high quality coffee.
08:31So of course,
08:32we had to use that
08:33in part of our story
08:34to tell our diners
08:35how important is the coffee
08:36for our town
08:37and even for Costa Rica.
08:39This dish is one
08:40of our main dishes.
08:42It's red meat
08:43that we combine
08:44with a special toffee sauce
08:47that it's created
08:48with local coffee.
08:50Looks like my dreams
08:51of a steak latte
08:52are finally coming true.
08:54The only thing
08:55that could top that
08:56is a dessert inspired
08:58by Monteverde's
08:59many orchids.
09:00The vanilla panna cotta
09:02with wild blackberry ice cream
09:04is topped with a 25-year-old
09:07Costa Rican rum sauce.
09:09For adventurous diners
09:11who aren't afraid of heights
09:12but are hungry for gastronomy,
09:15San Lucas Treetop
09:17delivers a wildly
09:18enchanting evening.
09:20You're in the jungle, baby.
09:22You're gonna dine.
09:28We're drying off
09:29from the rain canopy
09:31in Costa Rica
09:32and heading to the heat
09:34of the desert in Dubai
09:35for an authentic
09:38Arabian adventure.
09:40Platinum Heritage Safari
09:41features an Arabic
09:43six-course feast
09:44with traditional fare
09:46and fine dining dishes
09:47with a Middle Eastern twist.
09:50That's literally
09:511,001 Arabian bites.
09:54And food vlogger
09:55Yova came all the way
09:57from the Dominican Republic
09:58to bring Sainma
10:00on this incredible dinner date
10:02in the desert.
10:04A super cool vintage Jeep
10:06scoops up guests
10:07and they trek through
10:09the untouched desert.
10:12We are on the entrance
10:13of Platinum Desert Camp.
10:16Before dinner,
10:17guests can channel
10:18their inner wild thing
10:20on bucking camels.
10:22There you go.
10:22Oh, my God.
10:23Then, as the desert heat
10:25cools down,
10:26traditional canapes
10:27are served as diners' lounge
10:29while watching the sunset.
10:31Which one is this?
10:32We have smoked salmon for you.
10:33Yes.
10:34We have got zucchini
10:35and feta cheese
10:37with some nuts.
10:38Let's see.
10:40Mmm, whoa.
10:45Next, dinner is served
10:47in a private tent
10:48where the menu flips the script
10:50from traditional apps
10:51and mixes in
10:52Western fine dining dishes
10:54with hints of
10:55Middle Eastern flavors
10:56like roasted duck breast
10:58on chickpea puree.
11:01Chickpea puree,
11:02which is a fancy way
11:04to say hummus.
11:05Next up is Dubai's take
11:07on chicken tagine,
11:09grilled cubes
11:10of marinated chicken breast
11:11with garlic and lemon
11:12cooked in an authentic clay pot
11:15over an open flame.
11:17And no desert dining experience
11:19would be complete
11:20without a little camel meat.
11:23Its flavor and consistency
11:25is similar to a fatty lamb.
11:28Now we have these amazing desserts
11:30on the table.
11:31Like leucamot,
11:33which are small donuts
11:34drizzled with date syrup.
11:37This is the end
11:39of our beautiful journey today.
11:41The shocking part for me,
11:43how we can receive
11:45this special treatment
11:46and amazing dishes
11:48here in the middle of nowhere.
11:51I can't think of anything
11:53more wild than riding a camel
11:55for clay pot chicken.
11:56And dining on puree
11:59and canapes
12:00under a canopy
12:01in the desert of Dubai.
12:09After having the sand
12:11underneath our feet,
12:12let's dip our toes
12:13in the waters
12:13of Savaneta, Aruba
12:15for dinner in the sea.
12:17Yeah,
12:18not by the sea,
12:20in the sea.
12:21It's about to get wet
12:24and wild
12:24with some surf and turf
12:26at Flying Fishbone.
12:30As they sit in the sea
12:32and try to tap
12:32into their inner aerial.
12:35Oh my gosh,
12:36guys,
12:36I'm getting drenched.
12:38She's like covered
12:39in the ocean now.
12:40Somehow,
12:40I can't picture this lady
12:42combing her hair
12:42with a fork.
12:44Flying Fishbone
12:45offers a friendly
12:46international menu,
12:47but what has diners hooked
12:49is the seafood.
12:51Savaneta is a fishing town
12:53and your dinner
12:54may have been caught
12:54by locals
12:55right by your table.
12:57Look out for Flounder
12:58and get ready
12:59for your sunset dinner.
13:01So we just ordered the food.
13:03I'm so excited.
13:04Hopefully,
13:04it's as tasty
13:05as this place is beautiful.
13:07Cheers, ladies.
13:08Cheers.
13:09As you wait
13:10for your dinner,
13:11the sun sets,
13:13the tide rises.
13:14It's just you
13:15and the big blue.
13:16Oh,
13:16and by the way,
13:17some of the sea life
13:18shows up uninvited.
13:20And just like
13:20a used car salesman,
13:22some visitors
13:23are slimy.
13:24Ew.
13:25And some
13:26are just crabby.
13:28He's coming
13:28into the restaurant.
13:31Luckily,
13:32the food arrives
13:33without unwanted company.
13:34Wow.
13:35And it's some turf
13:36to enjoy with your surf.
13:38Angus Beef Tenderloin
13:40will appear
13:40with truffled
13:41mashed potatoes,
13:42mushrooms,
13:43onions,
13:44and red wine sauce.
13:45The sauce is really good.
13:46It's got a little
13:47tangy appetite
13:48because it blends
13:48perfectly with the meat.
13:49And with the mashed potatoes
13:51and the gravy,
13:51it's delicious.
13:52And the seafood
13:53shimmies in next
13:54without delay.
13:56You get some
13:57smoked salmon,
13:58fish cake,
13:59rim,
14:00tuna tartare,
14:02crab salad,
14:03ceviche.
14:04I love certidlo
14:05over here.
14:07The ceviche is really good.
14:08It's just the right amount
14:09of citrus in it.
14:10You can really taste
14:11like the citrus
14:11and ponzu.
14:12It's amazing.
14:13I'm so happy right now.
14:14The platter begs
14:15the question,
14:16is there anything
14:17left in the ocean
14:18to eat?
14:19Because it looks
14:19like it's all
14:20on the plate.
14:21But never fear,
14:22it seems like
14:23they just pulled up
14:24another net.
14:27Their most famous
14:28menu item
14:29is the Savaneta
14:30Seafood History.
14:31It's legendary.
14:34It's a virtual
14:35seafood cornucopia
14:36with red snapper,
14:38shrimp,
14:39calamari,
14:40mussels,
14:40and unicorn fish.
14:42Named for its
14:43funny-looking horn,
14:44unicorn fish are
14:45soft and flaky
14:46and best when grilled.
14:48I've never heard
14:48of a unicorn.
14:49Me neither.
14:50No, never.
14:51Eat that unicorn.
14:52It's very meaty.
14:53It almost has a little
14:55bit of like
14:55swordfish flavor.
14:57Yeah.
14:58I feel like
14:59it was just caught.
15:00Feasting on seafood
15:01that was just caught
15:02right next to you
15:03make this aquatic adventure
15:05worth diving into.
15:10The flying fishbone
15:12did not disappoint
15:13and neither
15:14will jungle cuisine.
15:16Located just outside
15:17of Tulum, Mexico
15:19and hidden in the trees
15:20of the Azalik Resort,
15:22the food is fresh,
15:24native,
15:24and healing.
15:26This eco-retreat
15:28is a gentle rumble
15:29in the jungle,
15:31re-envisioning art,
15:32hospitality,
15:33healing,
15:33and gastronomy.
15:36It attracts diners
15:37ready to reconnect
15:38to Mother Earth.
15:40This jungle-to-table
15:41experience is so exciting
15:43it would make Tarzan
15:44yell so loud
15:45he'd lose his voice.
15:47Ah-ah-ah-ah-ah-ah-ah-ah!
15:50I bet the folks
15:51at Jungle Cuisine
15:52have a cure for that.
15:54The doctor,
15:55I mean the chef,
15:57chooses ingredients
15:57that don't just have
15:59culinary properties
16:00but also healing ones.
16:02So it's very important to them to use and to understand the jungle cuisine as a medicinal
16:12jungle of ingredients that they can use throughout the seasons to enhance the experience of people
16:17eating it and the surroundings.
16:23In addition to sourcing medicinal ingredients directly from the jungle,
16:27Chef Rogelio's intention is to connect ancient history and sacred beliefs of Mayan culture
16:35into his dishes, like the tamale pre-Hispanico.
16:51The vessel is fabricated with land from the Umay site.
16:57It's a miniature oven, so the tamale will be cooked from the inside out.
17:04These are plants. They're called healing plants. These are plants from the region.
17:11Three pieces of charcoal are set in the plate so that plants start burning and the scents will
17:17enhance the eating experience so that the tamale is cooked in front of him inside this artistic piece.
17:24So it's an interactive piece. You have your sculpture in front of you with the tamale inside of a banana leaf
17:30or around it, and you have to break it to present it to yourself and start eating it.
17:34Oh, wow. Amazing. The presentation is wild because it was completely covered.
17:44It makes the whole thing like a ceremony.
17:46Yes.
17:46Yes.
17:47Keeping to the ceremony, this next work of art is made from a sacred Mayan ingredient,
17:53which was considered a gift from the gods. We know it as chocolate. Thank you, gods.
18:01They've spun it into a dessert called Arbol de Cacao, aka the cacao tree.
18:07For us, the lake or the nature is sacred. So, through the gastronomy, we've made a
18:14homage in representation to the Mother Viva.
18:20What is this?
18:21It's a cacao tree on a land of cocoa and almond land. On the top, we have a sponge of Boja Santa.
18:28On the top of the sponge, we have 14-curring gold, which is edible. We also have chocolate truffle,
18:34and we also have ice cream of Boja Santa.
18:38I just want to curl up under that tree, then cut it down and eat it.
18:43Wow. It's a sculpture.
18:46And we can eat everything.
18:47Yeah, totally.
18:51Mmm.
18:54It's perfect.
18:55It's typical of this region.
18:56This region.
18:58Like nothing compared with this dessert.
19:00It's very regional.
19:01It's one of my favorite dishes, so you can taste the stars and you can taste Mother Earth on it.
19:06So, I highly recommend it to you.
19:08The promise of tasting the earth and the stars via a choco tree dessert is straight up wild.
19:14I'll be booking my luxe jungle adventure to Tulum, Mexico.
19:18You can find me napping under the chocolate tree.
19:24Now that we've tamed our wild appetites from eating bison in the backwoods, growing a vegetable
19:31garden in a treetop, supping on seafood in the sea, hanging on a jungle vine for dining so fine,
19:43and riding a cool camel in a hot desert.
19:47It's time to head back to civilization.
19:50Don't be afraid to get a little wild when you hunt for your next amazing meal.
19:55I'm Michael Yeo.
19:55We'll see you next time on 1,000 Ways to Dine.
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