00:00If you tell me that I can't do something, I'm probably going to do it and prove you
00:12wrong anyways.
00:14We're a wolf pack and if you're not a part of pack, you know, you can't run with the
00:18wolves and you'll just die with the sheep.
00:21Oh man, I didn't do my joke for the beat, you gotta drop the beat, you know, drop that
00:29beat.
00:36You could say that wolf is like a departure from molecular gastronomy.
00:39The departure was a conscious decision made by myself and it's something that I've kind
00:44of been doing for the past four or five years where I realized the food that I was cooking,
00:48I wanted it to be more about the food and more about the people eating it and less about
00:53like the techniques or the manipulation.
00:56I wanted the food to be something that was like comforting and something that was classic,
01:00but also, you know, something that you wouldn't necessarily make at home.
01:03So it's kind of like a blend of all those things coming together.
01:07So I'm going to prepare for you guys one of our signature dishes, which is the chicken.
01:11The chicken that we do here is sort of like a multi-faceted process, it's kind of complex,
01:16but at the same time rooted in fundamental cooking techniques.
01:19So I'm going to walk you through that.
01:21We start off with whole birds, which we break down and we make like a really nice sort of
01:25like jus and gravy from basically every part of the animal.
01:28One of the concepts is basically like a no-waste cooking philosophy and what we try to do is
01:33utilize every aspect of the plant, the vegetable, the fruit, the animal, whatever it is.
01:40And what I found through doing that is the dishes actually taste better.
01:44They have like a more rounded flavor, occasionally, you know, we'll get people like poke the beet
01:49tops and they'll move them off to the side and then our servers will remind them that
01:53the beet tops are intended to be in there and they're actually quite delicious and juicy.
01:57And once they try it, you know, they like it and they're like, oh wow, that is actually
02:01really, really delicious.
02:03So once we've brined the chicken for 24 hours, we go ahead and we actually vacuum seal the chicken
02:09and we cook it in a thermal immersion circulator.
02:11We've got the garlic, the thyme, the rosemary and we cook it at approximately six degrees
02:16Celsius for about two hours.
02:18Once the chicken is cooked, we go ahead and sear it on the pancha.
02:21So we sear it in a pan, add more herbs and then give it that sort of like nice crispy golden
02:26brown like delicious roasted chicken flavor and texture.
02:31The restaurant's been open for about four months now and I feel like every day it's still
02:36evolving.
02:37The dishes will either get changed or they'll have new components added to them and the seasoning
02:42and everything just gets tightened and tweaked and every day is an improvement.
02:45As soon as we get comfortable doing one thing, then we add something, you know, to make it
02:50a little bit more complex but also to make it like fun and interesting and new for not only
02:54the staff but for the guests and the customers when they come and dine inside the restaurant.
02:58So while the chicken's cooking, I'm going to go ahead and work on our veg.
03:02With the asparagus, I just like to go real simple.
03:04We're just going to go a la plancha.
03:05Just give it a nice little sear.
03:07Now we're adding garlic, thyme, rosemary and bay leaf.
03:13Put it in there.
03:15If you can smell this right now, it's very, super aromatic, gives us a lot of the flavor.
03:22Just keep the chit chat to a minimum over there.
03:24I'm being a celebrity over here, guys.
03:28Keep rolling, keep rolling.
03:30That's the good shit.
03:31You know, restaurants are teams and we're made up of a really, really strong team here.
03:36There's a bunch of paw prints in the kitchen and those paw prints represent employees that
03:40have either been fired or quit over the course of the opening of the restaurant.
03:46And it's just kind of like there for us as a reminder, you know, that only the strong survive.
03:52We pretty much have all the mise en place, which is all of our, all of our components
03:57are working.
03:58And now it's like the fun part.
03:59We can start plating.
04:00I mean, the customers are also like a huge part of the pack.
04:03When a guest walks into Wolf, I kind of want them to feel like a nice warm embrace, whether
04:08that's from our staff, the warm environment that we've created in here, the aromas of all
04:13the food or the guests and the laughter in the room.
04:16It's just like a small sort of intimate community that we've kind of curated here.
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