We're at the Marine Farmers Market, um, we're about like 45 minutes an hour north of uh San Francisco drive up here to get good good produce for the restaurant. Uh generally speaking, I keep buying produce until there's no more room in my car and that's kind of like the barometer there so, uh we got a lot of a lot more to do this guy got the best peaches. Hey what you think? Uh, I'm thinking as much peaches as you'll let me have today we're going to use some for a stone-free curry we're making right now and, uh we're also doing a roasted Peach dessert right now so kind of all over the place. And I didn't really get to think about the food until about a week before we opened. Uh was really pretty scary and so when I, uh did get to that week and did have that chance to kind of like reflect and look at like you know what I wanted the food to be, I had to kind of sit down and like kind of question myself what do I think about vegetables what do I think about meat what do I think about fish how should they be represented on the menu? So I kind of thought about uh vegetables all right well how do I think about vegetables. How do I like them? Um, I think they're very complex. I think that there's like a world of opportunity of what you can do with them it's never ending.

I'm upset with this but I need to get a ton of uh tomatoes. Do you know how much you want like flatter about 30 lb so probably like around three Flats? Yeah, can I come back there and take a look? Okay, those guys are obviously a star. I know that right off the bat and when I say vegetables I mean you know produce in general fruits vegetables seeds nuts all this Jazz right. Vegetables is the core a little bit of like fish intermingled and then meat on the side and as like I thought that through I was like no actually, I should call meat literally side it really really is a good way to eat a ton of vegetables and Grains you know and have a little bit of meat as well to enjoy for both the reason on how I feel like this should be eaten and also to make a little bit of a statement.

How I like to eat um, I think this is going to be it. Nothing more than back there good Market day we're going to get back to the restaurant earlier than expected so that's great. I mean, this is like today is a super average Thursday so I go to the market I get stuff from Rose you know when she brings it in and the first thing I do is I grab uh usually Kevin one of my prep cooks and we kind of break everything apart right. We put you know things out on uh sheet trays that need to be on sheet trays in the walk-in get everything labeled up get everything washed and packed away.

In the kitchen, not outside of work but in the restaurant in my my restaurant to say I'm a control freak is a little bit of understatement. I try not to micromanage I try not to get in people's way of like you know I try not to block things down but I'm extremely organized. I have uh systems for everything. I realized really really fast that like all the creativity in the world is not going to get me anywhere right if I don't have like the discipline or the structure to use it, you know what I mean.

I need I need to sharpen that edge I need to hone it so flavor grenade flavor Queen we got all kinds of uh Po out names. I wish like everybody named their produce I don't know like I want that job you want that job you'd be good at it all right. So here you go, we use every part of everything. If we bring in like a vegetable or a fruit or everything, we're using like the seeds and the pulp and the skin and the pth and the stem and everything.

When I write the menu, I don't think of it as like okay I need a tii thing here and a French thing there and an Italian thing there and a Yad yada y. I'm not trying to construct this like Multicultural thing necessarily it's happening naturally because all of those filters like the know the filter I learned when I was in Italy and the filter I learned when cooking in France and the filter I learned uh cooking in uh Thailand they're all in there. It's by sitting there and using every part of the ingredient and then like basically pulling the ingredient apart and pushing that flavor back inside the ingredient, that you get these layered extra flavors people before we open ask me what kind of restaurant it's going to be people still ask me what kind of restaurant it is here.

I mean, the food is Al's place food.

"WEBVTTKind: captionsLanguage: eneach September we scour the country looking for America's best new restaurants you never know where you're going to find the hot tent we're at the the Marine Farmers Market um we're about like 45 minutes an hour north of uh San Francisco drive up here to get good good produce for the restaurant uh generally speaking I keep buying produce until there's no more room in my car and that's kind of like the the barometer there so uh we got a lot of a lot more to do this guy got the best peaches hey what you think uh I'm thinking as much peaches as you'll let me have today we're going to use some for a stonefree curry we're making right now and uh we're also doing a roasted Peach dessert right now so kind of all over the place and I didn't really get to think about the food until about a week before we opened uh was really pretty scary and so when I uh did get to that week and did have that chance to kind of like reflect and look at like you know what I wanted the food to be I had to kind of sit down and like kind of question myself what do I think about vegetables what do I think about meat what do I think about fish how should they be represented on the menu so I kind of thought about uh vegetables all right well how do I think about vegetables how do I like them um I think they're very complex I think that there's like a world of opportunity of what you can do with them it's never ending I I'm up set with this but I need to get a ton of uh tomatoes do you know how much you want like flatter about 30 lb so probably like around three Flats yeah can I come back there and take a look okay those guys are obviously a star I know that right off the bat and when I say vegetables I mean you know produce in general fruits vegetables seeds nuts all this Jazz right vegetables is the core a little bit of like fish intermingled and then meat on the side and as like I thought that through I was like no actually I should call meat literally side it really really is a good way to eat a ton of vegetables and Grains you know and have a little bit of meat as well to enjoy for both the reason on how I feel like this should be eaten and also to make a little bit of a statement how I like to eat um I think this is going to be it nothing more than back there good Market day we're going to get back to the restaurant earlier than expected so that's great I mean this is like today is a super average Thursday so I go to the market I get stuff from Rose you know when she brings it in and the first thing I do is I grab uh usually Kevin one of my prep cooks and we kind of break everything apart right we put you know things out on uh sheet trays that need to be on sheet trays in the walk-in get everything labeled up get everything washed and packed away and I think to say that in the kitchen not outside of work but in the in the in the restaurant in my my restaurant to say I'm a control freak is a little bit of understatement I try not to micromanage I try not to get in people's way of like you know I try not to block things down but I'm extremely organized I have uh systems for everything I realized really really fast that like all the creativity in the world is not going to get me anywhere right if I don't have like the discipline or the structure to use it you know what I mean I need I need to sharpen that edge I need to hone it so flavor grenade flavor Queen we got all kinds of uh of Po out names I wish like everybody named their prot as cool as po people name their produce I don't know like I want that job you want that job you'd be good at it all right so here you go we use every part of everything so if we bring in like a vegetable or a fruit or everything we're using like the seeds and the pulp and the skin and the pth and the stem and everything when I write the menu I don't think of it as like okay I need a tii thing here and a French thing there and an Italian thing there and a Yad yada y I'm not trying to construct this like Multicultural thing necessarily it's happening naturally because all of those like filters like the know the filter I learned when I was in Italy and the filter I learned when cooking in France and the filter I learned uh cooking in uh Thailand they're all in there it's by sitting there and using every part of the ingredient and then like basically pulling the ingredient apart and pushing that flavor back inside the ingredient that you get these layered extra flavors people before we open ask me what kind of restaurant it's going to be people still ask me what kind of restaurant it is here I mean the food is Al's place foodeach September we scour the country looking for America's best new restaurants you never know where you're going to find the hot tent we're at the the Marine Farmers Market um we're about like 45 minutes an hour north of uh San Francisco drive up here to get good good produce for the restaurant uh generally speaking I keep buying produce until there's no more room in my car and that's kind of like the the barometer there so uh we got a lot of a lot more to do this guy got the best peaches hey what you think uh I'm thinking as much peaches as you'll let me have today we're going to use some for a stonefree curry we're making right now and uh we're also doing a roasted Peach dessert right now so kind of all over the place and I didn't really get to think about the food until about a week before we opened uh was really pretty scary and so when I uh did get to that week and did have that chance to kind of like reflect and look at like you know what I wanted the food to be I had to kind of sit down and like kind of question myself what do I think about vegetables what do I think about meat what do I think about fish how should they be represented on the menu so I kind of thought about uh vegetables all right well how do I think about vegetables how do I like them um I think they're very complex I think that there's like a world of opportunity of what you can do with them it's never ending I I'm up set with this but I need to get a ton of uh tomatoes do you know how much you want like flatter about 30 lb so probably like around three Flats yeah can I come back there and take a look okay those guys are obviously a star I know that right off the bat and when I say vegetables I mean you know produce in general fruits vegetables seeds nuts all this Jazz right vegetables is the core a little bit of like fish intermingled and then meat on the side and as like I thought that through I was like no actually I should call meat literally side it really really is a good way to eat a ton of vegetables and Grains you know and have a little bit of meat as well to enjoy for both the reason on how I feel like this should be eaten and also to make a little bit of a statement how I like to eat um I think this is going to be it nothing more than back there good Market day we're going to get back to the restaurant earlier than expected so that's great I mean this is like today is a super average Thursday so I go to the market I get stuff from Rose you know when she brings it in and the first thing I do is I grab uh usually Kevin one of my prep cooks and we kind of break everything apart right we put you know things out on uh sheet trays that need to be on sheet trays in the walk-in get everything labeled up get everything washed and packed away and I think to say that in the kitchen not outside of work but in the in the in the restaurant in my my restaurant to say I'm a control freak is a little bit of understatement I try not to micromanage I try not to get in people's way of like you know I try not to block things down but I'm extremely organized I have uh systems for everything I realized really really fast that like all the creativity in the world is not going to get me anywhere right if I don't have like the discipline or the structure to use it you know what I mean I need I need to sharpen that edge I need to hone it so flavor grenade flavor Queen we got all kinds of uh of Po out names I wish like everybody named their prot as cool as po people name their produce I don't know like I want that job you want that job you'd be good at it all right so here you go we use every part of everything so if we bring in like a vegetable or a fruit or everything we're using like the seeds and the pulp and the skin and the pth and the stem and everything when I write the menu I don't think of it as like okay I need a tii thing here and a French thing there and an Italian thing there and a Yad yada y I'm not trying to construct this like Multicultural thing necessarily it's happening naturally because all of those like filters like the know the filter I learned when I was in Italy and the filter I learned when cooking in France and the filter I learned uh cooking in uh Thailand they're all in there it's by sitting there and using every part of the ingredient and then like basically pulling the ingredient apart and pushing that flavor back inside the ingredient that you get these layered extra flavors people before we open ask me what kind of restaurant it's going to be people still ask me what kind of restaurant it is here I mean the food is Al's place food\n"