Chef José Mendin

This is my version of a corn soup dumpling.

Sasha's got it under control, don't worry. You were saying... All right, so it's a gyoza corn soup dumpling. You guys were right. It's a beef and soy broth. And inside, you just pop it in your mouth, and just like a Chinese something, but it's like a mix of Italian and Asian. So, I mean, they were pretty... Accurate. Excellent.

It's a lot better than the food that knows everything. I like working around people's diets and stuff.

It's like cooking in the kitchen here.

Well, it depends on the kind of foodie. I mean, the obnoxious foodie, I mean. Yeah. We'll make it obnoxious.

That smells so good, man. Everybody knows what makes it obnoxious.

Did they get everything right there?

Well, it's not a gnocchi. It's a nudie. So there's no potato.

And inside has pecorino. And it's a truffle butter and then fresh black truffles on top.

The dish from my restaurant in South Bay, Casa Isola, right next to Pub Billy. Excellent place, too, by the way. Well, are we going to get a ruling here?

You can't eat anything.

Mango chutney. I'll be good with the Thai, Jenny. It's really good. Off of what? I can't make it a tie. You have to pick.

100%.

Wait, cilantro? It's gluten-free, so I think I see you want some.

Actually, Tony, very well.

So it's not chimichurri. That's a basil pesto.

The sauce itself is going to be a parmesan leche de tigre.

First parmesan with some citrus and some rice wine vinegar. And then on top it just has a piece of parmesan cheese and a fried piece of basil.

One nipple at a time. I'll explain to you outside, okay?

I mean, I think what's going on with caviar right now, the way that people are just, it's too expensive. Come on.

The what? Oh, the tinned fish? It's just the way they preserve the fish.