The Art and Science of Preparing Fresh Seafood

Dealing with fresh seafood is the favorite task of all time for this chef, who would retire to take up a job in the forestry industry if they weren't passionate about cooking. The key to preparing fresh seafood is to make sure that it's handled properly and kept at a safe temperature. This means using ice to keep everything cool, including making about 1200 pounds of ice to handle the load.

When preparing the seafood, the chef wants to make sure that everything is done quickly and efficiently. This includes boiling the claws to remove any impurities and ensure that they're edible. The goal is to get everything done before the next day, when a new shipment of fish will arrive. The chef also wants to make sure that every piece of seafood is handled with care, from the moment it arrives at the kitchen until it's served.

The Rockfish Ceviche: A Delicate Balance of Flavors

One of the most important tasks in preparing the Rockfish Ceviche is to make sure that the fish has a high-quality appearance. This includes checking the eyes for clarity and freshness, as well as making sure that the scales are removed. The chef also wants to make sure that the fish is handled with care, from the moment it arrives at the kitchen until it's served.

The Ceviche Recipe: A Light and Refreshing Touch

The Rockfish Ceviche recipe is a key part of the menu, and it's designed to be light and refreshing. The ingredients include lime juice, Tangerine juice, fish sauce, shallots, olive oil, black pepper, and fresh herbs. The chef wants to make sure that every piece of seafood is handled with care, from the moment it arrives at the kitchen until it's served.

The Caviar Selection: A Variety of Flavors and Prices

When selecting caviar for the menu, the chef wants to make sure that they have a variety of options available. The three types of caviar are Siberian, Kaluga hybrid, and Golden Osetra. Each type has its own unique flavor profile and price point, with the Siberian caviar being more affordable at around $100 per ounce. The Kaluga hybrid is a popular choice for those looking for a high-quality caviar experience, while the Golden Osetra is a premium option that comes in its own tin and costs around $250 per ounce.

The Expeditor's Dilemma: Managing the Restaurant's Supplies

As the restaurant prepares for another busy night, the chef realizes that they may need to restock on some supplies. Specifically, they're worried about not having enough forks for their customers. To address this issue, the chef plans to spend the next three or four hours tightening up everything and making sure that they have all the necessary utensils.

The Crew Prepares for the Next Day

As the night winds down, the chef takes a moment to review the schedule for the next day. They've identified Demetria as a potential candidate to take on more responsibilities, including expediting food orders. The chef also makes sure that they have everything they need for the next day, including a briefcase full of supplies and a plan in place for managing the restaurant's operations.

A Brief Conversation with Marcus from Durosti Caviars

The chef takes a moment to speak with Marcus from Durosti Caviars about their caviar selection. The conversation centers around the technique for scooping out the caviar, which involves using a specific tool and technique to ensure that every piece is removed cleanly and efficiently.

A Final Check-In: Ensuring that Everything is in Order

As the chef finishes up their tasks for the day, they take a moment to review everything one last time. They check off the orders, make sure that all the supplies are accounted for, and confirm that everyone has a place to be at 3 pm the next day. With everything in order, the chef is ready to rest and prepare for another busy night ahead.

"WEBVTTKind: captionsLanguage: enI think the most exciting thing is just letting people into the space this has been Ours by ourselves for over two years and we're about to give it away about two years of construction certainly about six months of conceptualization of menu and 24 hours we'll know whether we've accomplished it I'm Ari colander I'm the chef and partner here at Queen Street we're about to open in 24 hours so I'd love to show you what we've been working on Queen Street is two years in the making we're setting out to be a classic Raw Bar and Seafood Grill inspired Loosely by Charleston where I grew up in front of you is the Horseshoe Raw Bar it's all the raw oysters crab claws all that kind of stuff and then the rest of the food comes off of an awesome wood fire grill in the back it might look calm right now but we have a immense amount of work today so first thing we have to do is check out the prep list everyone's about to arrive and we've got to be ready for them we've got Max and Jen my Sous chefs we've been working in this kitchen for a month together trying to nail down all the recipes Joe's our managing partner and running in front of house then we also have a bunch of new cooks that are joining us for the first time so we're also training them as we're bulking up for tomorrow so first thing we're doing we have to check the prep list figure out if there's any issues and we can kind of troubleshoot from there I'd say this is about exactly what I thought we're gonna have to do today which is basically everything we've got everything from making sheet crab soup on here to hard boiling eggs we have to make a big batch of Hush Puppy batter so I'm gonna take a look at this get a game plan for my day and then huddle up with Two Chefs and start delegating out to them I heard the produce delivery just came in we're gonna go check on that so we can keep moving just making sure that everything came in properly it's the right price it's the right product and that the quality is there these onions we need to get them up here okay that's where all the meat's gonna go right now we're just making space we start on the bottom with seafood Meats work our way up as the veggies go and then lettuces and herbs get put on top we also have this mobile speed rack that's a very handy tool so when we get our thousands of oysters in we can just move it throughout the restaurant since they're so heavy you know makes it very easy for us these specific oysters actually come from Charleston we have ordered 10 000 oysters for our opening week so we're hoping that's going to take us through so these are some of the best sea urchin in the world coming from Santa Barbara we'll crack them open and throw them on oysters and on hush puppies and all kinds of fun stuff so it travels this way it uses all these little tines to move along the rocks smells like a walk-in now we just got our cream Co meat delivery 80 pounds of lamb ribs and 100 pounds of pork chops this Lambs from Anderson ranches out of Oregon the beginning of this process is quite simple I mean we're really the work's been done for us these are very clean ribs we're just taking them out we'll give them a little rinse and then submerge them in our brine for a few hours we raise it with red wine and tomatoes some dried cumin dried thyme after it comes out of the oven we grill them and slather them with a anchovy salsa verde in the very beginning I like to take on all the bigger projects make sure we're doing it the best way and that way we can teach everyone how to do it Charleston Cuisine is heavily influenced by the Gullah gichi cultures so you know you have like barbecue culture and things like that but it's a lot of peas and corn and tomatoes and uh just nice summer crops a lot of dried beans for the winter time it's really fun to be able to bring a lot of what I grew up with to Los Angeles there's dishes that you can't really even find back home anymore that we're going to be showcasing on the menu tomorrow so we have our lamb here we've made some brine it's uh water salt a little sugar a lot of hot sauce so we just want to make sure that everything is submerged underneath the Brine and it's 10 40. so this will come out at 2 40 today this is our bone-in pork chops from klingman farms that dish gets a nice charred cabbage that we then braised in fish sauce and Dijon mustard and some roasted Fresno chilies as well we're going to teach Max here how to cut these single rib chops how many ribs we have one two three four five six so this side has meat on this side of the rib right this side a little less we're going to cut on this side of the rib bone and we're just going to try and stay as straight as possible any trim or anything that's smaller than we can use we're gonna make stock with we're weighing these out to about 14 ounces just so happens that is usually if you cut it right the perfect size with one rib little over a little under it's gonna happen but we need to make sure that we're not straying too far so I said Chef one of the things that I do is making sure that everyone knows how to do everything today we're teaching Katya how to make shoe crab soup she crab soup it's kind of like the clam chowder or the salad we're doing a little fresher take on it it's a much more robust flavor so we start by adding the butter to the pot then we're going to turn this on medium high let's go ahead and add our veggies we got onions celery leeks and fennel and then so here we have salt pepper Cayenne paprika and then also some mace once they become translucent in about three minutes we'll start the next step it takes a little more time to teach new recipes at a brand new restaurant there's one thing about creating a recipe but we're also working together for the first time so we have to talk and understand each other and teach and learn so it's 11 45. we have the whole Staffing house now so it's getting a little hectic in the dining room we're gonna go from the back and check in with Jen make some pie dough make sure we're locked in on that recipe for tomorrow Jen's been working on this for the last three weeks so we're almost there it's just final tweaks figure out what the best thickness is going to be so that we can get a nice even crust perfectly toasted on the bottom you know the challenges are working with this new oven and just understanding how that bakes but also we're working with Grandma's Derby pie recipe pecan chocolate pie other than good crust good chocolate we use valrona chocolate here we're just also tweaking that recipe to to be exactly right for the restaurant wanna give that a shot this roller that we're working with right now is new but it controls the thickness and makes it even there's these adjustment pieces on the side that can come off you can change your thickness we're at a quarter inch right now so where you think we are as comparison to what we've been doing I more even yes I'm here right now this is it and it looks like about a perfect size for this already yeah we're just making sure that it's pressed well into the pan next Jen's gonna poke all these holes in here after we put those holes we're actually gonna weigh the shell down with beans that way it doesn't puff up and really just make sure that it's pushed out I feel like we nailed it so it's 12 35 we finally got our Seafood delivery from see Stephanie fish so we've got these great crabs from stuff um so we're gonna make stock out of the bodies but we want to serve these claws on the raw bar so first thing we need to do is take the claws off we boil them a lot because it's the most delicious but also you know it happens quick it's over fast it's not making a big mess for us honestly dealing with fresh seafood is my favorite task of all time if I were to retire somewhere I'd probably still take up a tree job we also have some amazing Rockfish five pounds each whenever we're getting fish in we're just trying to make sure that we have nice Clear Eyes like this that the gills are fresh and bright and red all signs of a healthy fish not bad everyone's on break I got the whole kitchen to myself you can spread out and get it all done quickly it's obviously important to keep everything at temperature so we've got some ice we're making about 1200 pounds of ice here we're lucky enough to be able to put it in a machine that was big enough that would handle the load or so we think we'll find out tomorrow you know when the fish comes in we want to go ahead and get the guts out get the scales off those are the things that go south the fastest tomorrow we'll actually butcher the fish off of the bone and start cutting it for the Crudo that day make a little incision here the liver intestines the rose Sac all that's in here just gonna rinse them off for this Rockfish Ceviche we make a I like to call it a tomato mignonette we add some lime juice Tangerine juice a little fish sauce some shallots a little olive oil a little black pepper some fresh herbs it's a very light easy Crudo high in flavor so you'll notice some of these have like perfect pristine eyes and some of them look like a villain in some show so that happens because these Rockfish live on the bottom of the ocean and as they're caught they get reeled up really quickly the change in uh in pressure in the water they basically just get the bends so it's 120 it's going to finish getting this Rockfish put away I heard our caviar guy Marcus from durosti caviars in the house I want to ask you one question about Siberians yeah so what you do is you want to scoop her from the top right you don't want to give it too much space on that thing so have everybody just scoop and just step around yeah stay settled exactly okay cool all right appreciate it uh we have three different kinds of caviar here so uh Siberian uh caviar is from Poland that goes on to our oysters with a little uni and then for our caviar service we have two different kinds we have a Kaluga hybrid which serve an ounce of for around a hundred dollars and then we also have a golden Etc which comes in its own little tin and that is a little bit more pricey at around 250. this put it in a briefcase guys so these shirts the cook shirts they're for you okay there should be sizes for everybody check it off yeah foreign lots of reservations I just made one for your wife she told me that uh it's the first opening day she's ever been to she's the only one to uh go wrong actually get in we're a book seller except for the bar just walking only we got about 12 people every 15 minutes I figure we litter in some walk-ins as we go okay nice and slow nice and easy I'm gonna bring the iPad back to sleep with so I can make any changes perfect yeah so we identified who could potentially be the expeditor for tomorrow Demetria yeah a bunch of smart kids so what time do we need family mellow three o'clock would be great okay I don't know something's gonna happen tomorrow and we're gonna be like oh no we don't have enough forks and the next day it's gonna be like ah still not enough Forks yeah but we need more Forks again so we'll be here for the next three or four hours we'll just tighten up everything get a great night's sleep and be ready for tomorrow you have obviously plenty to do so you guys now need to go I just want to get a get a shot at the the Carnage we're doing okay we can just 86 the whole thingI think the most exciting thing is just letting people into the space this has been Ours by ourselves for over two years and we're about to give it away about two years of construction certainly about six months of conceptualization of menu and 24 hours we'll know whether we've accomplished it I'm Ari colander I'm the chef and partner here at Queen Street we're about to open in 24 hours so I'd love to show you what we've been working on Queen Street is two years in the making we're setting out to be a classic Raw Bar and Seafood Grill inspired Loosely by Charleston where I grew up in front of you is the Horseshoe Raw Bar it's all the raw oysters crab claws all that kind of stuff and then the rest of the food comes off of an awesome wood fire grill in the back it might look calm right now but we have a immense amount of work today so first thing we have to do is check out the prep list everyone's about to arrive and we've got to be ready for them we've got Max and Jen my Sous chefs we've been working in this kitchen for a month together trying to nail down all the recipes Joe's our managing partner and running in front of house then we also have a bunch of new cooks that are joining us for the first time so we're also training them as we're bulking up for tomorrow so first thing we're doing we have to check the prep list figure out if there's any issues and we can kind of troubleshoot from there I'd say this is about exactly what I thought we're gonna have to do today which is basically everything we've got everything from making sheet crab soup on here to hard boiling eggs we have to make a big batch of Hush Puppy batter so I'm gonna take a look at this get a game plan for my day and then huddle up with Two Chefs and start delegating out to them I heard the produce delivery just came in we're gonna go check on that so we can keep moving just making sure that everything came in properly it's the right price it's the right product and that the quality is there these onions we need to get them up here okay that's where all the meat's gonna go right now we're just making space we start on the bottom with seafood Meats work our way up as the veggies go and then lettuces and herbs get put on top we also have this mobile speed rack that's a very handy tool so when we get our thousands of oysters in we can just move it throughout the restaurant since they're so heavy you know makes it very easy for us these specific oysters actually come from Charleston we have ordered 10 000 oysters for our opening week so we're hoping that's going to take us through so these are some of the best sea urchin in the world coming from Santa Barbara we'll crack them open and throw them on oysters and on hush puppies and all kinds of fun stuff so it travels this way it uses all these little tines to move along the rocks smells like a walk-in now we just got our cream Co meat delivery 80 pounds of lamb ribs and 100 pounds of pork chops this Lambs from Anderson ranches out of Oregon the beginning of this process is quite simple I mean we're really the work's been done for us these are very clean ribs we're just taking them out we'll give them a little rinse and then submerge them in our brine for a few hours we raise it with red wine and tomatoes some dried cumin dried thyme after it comes out of the oven we grill them and slather them with a anchovy salsa verde in the very beginning I like to take on all the bigger projects make sure we're doing it the best way and that way we can teach everyone how to do it Charleston Cuisine is heavily influenced by the Gullah gichi cultures so you know you have like barbecue culture and things like that but it's a lot of peas and corn and tomatoes and uh just nice summer crops a lot of dried beans for the winter time it's really fun to be able to bring a lot of what I grew up with to Los Angeles there's dishes that you can't really even find back home anymore that we're going to be showcasing on the menu tomorrow so we have our lamb here we've made some brine it's uh water salt a little sugar a lot of hot sauce so we just want to make sure that everything is submerged underneath the Brine and it's 10 40. so this will come out at 2 40 today this is our bone-in pork chops from klingman farms that dish gets a nice charred cabbage that we then braised in fish sauce and Dijon mustard and some roasted Fresno chilies as well we're going to teach Max here how to cut these single rib chops how many ribs we have one two three four five six so this side has meat on this side of the rib right this side a little less we're going to cut on this side of the rib bone and we're just going to try and stay as straight as possible any trim or anything that's smaller than we can use we're gonna make stock with we're weighing these out to about 14 ounces just so happens that is usually if you cut it right the perfect size with one rib little over a little under it's gonna happen but we need to make sure that we're not straying too far so I said Chef one of the things that I do is making sure that everyone knows how to do everything today we're teaching Katya how to make shoe crab soup she crab soup it's kind of like the clam chowder or the salad we're doing a little fresher take on it it's a much more robust flavor so we start by adding the butter to the pot then we're going to turn this on medium high let's go ahead and add our veggies we got onions celery leeks and fennel and then so here we have salt pepper Cayenne paprika and then also some mace once they become translucent in about three minutes we'll start the next step it takes a little more time to teach new recipes at a brand new restaurant there's one thing about creating a recipe but we're also working together for the first time so we have to talk and understand each other and teach and learn so it's 11 45. we have the whole Staffing house now so it's getting a little hectic in the dining room we're gonna go from the back and check in with Jen make some pie dough make sure we're locked in on that recipe for tomorrow Jen's been working on this for the last three weeks so we're almost there it's just final tweaks figure out what the best thickness is going to be so that we can get a nice even crust perfectly toasted on the bottom you know the challenges are working with this new oven and just understanding how that bakes but also we're working with Grandma's Derby pie recipe pecan chocolate pie other than good crust good chocolate we use valrona chocolate here we're just also tweaking that recipe to to be exactly right for the restaurant wanna give that a shot this roller that we're working with right now is new but it controls the thickness and makes it even there's these adjustment pieces on the side that can come off you can change your thickness we're at a quarter inch right now so where you think we are as comparison to what we've been doing I more even yes I'm here right now this is it and it looks like about a perfect size for this already yeah we're just making sure that it's pressed well into the pan next Jen's gonna poke all these holes in here after we put those holes we're actually gonna weigh the shell down with beans that way it doesn't puff up and really just make sure that it's pushed out I feel like we nailed it so it's 12 35 we finally got our Seafood delivery from see Stephanie fish so we've got these great crabs from stuff um so we're gonna make stock out of the bodies but we want to serve these claws on the raw bar so first thing we need to do is take the claws off we boil them a lot because it's the most delicious but also you know it happens quick it's over fast it's not making a big mess for us honestly dealing with fresh seafood is my favorite task of all time if I were to retire somewhere I'd probably still take up a tree job we also have some amazing Rockfish five pounds each whenever we're getting fish in we're just trying to make sure that we have nice Clear Eyes like this that the gills are fresh and bright and red all signs of a healthy fish not bad everyone's on break I got the whole kitchen to myself you can spread out and get it all done quickly it's obviously important to keep everything at temperature so we've got some ice we're making about 1200 pounds of ice here we're lucky enough to be able to put it in a machine that was big enough that would handle the load or so we think we'll find out tomorrow you know when the fish comes in we want to go ahead and get the guts out get the scales off those are the things that go south the fastest tomorrow we'll actually butcher the fish off of the bone and start cutting it for the Crudo that day make a little incision here the liver intestines the rose Sac all that's in here just gonna rinse them off for this Rockfish Ceviche we make a I like to call it a tomato mignonette we add some lime juice Tangerine juice a little fish sauce some shallots a little olive oil a little black pepper some fresh herbs it's a very light easy Crudo high in flavor so you'll notice some of these have like perfect pristine eyes and some of them look like a villain in some show so that happens because these Rockfish live on the bottom of the ocean and as they're caught they get reeled up really quickly the change in uh in pressure in the water they basically just get the bends so it's 120 it's going to finish getting this Rockfish put away I heard our caviar guy Marcus from durosti caviars in the house I want to ask you one question about Siberians yeah so what you do is you want to scoop her from the top right you don't want to give it too much space on that thing so have everybody just scoop and just step around yeah stay settled exactly okay cool all right appreciate it uh we have three different kinds of caviar here so uh Siberian uh caviar is from Poland that goes on to our oysters with a little uni and then for our caviar service we have two different kinds we have a Kaluga hybrid which serve an ounce of for around a hundred dollars and then we also have a golden Etc which comes in its own little tin and that is a little bit more pricey at around 250. this put it in a briefcase guys so these shirts the cook shirts they're for you okay there should be sizes for everybody check it off yeah foreign lots of reservations I just made one for your wife she told me that uh it's the first opening day she's ever been to she's the only one to uh go wrong actually get in we're a book seller except for the bar just walking only we got about 12 people every 15 minutes I figure we litter in some walk-ins as we go okay nice and slow nice and easy I'm gonna bring the iPad back to sleep with so I can make any changes perfect yeah so we identified who could potentially be the expeditor for tomorrow Demetria yeah a bunch of smart kids so what time do we need family mellow three o'clock would be great okay I don't know something's gonna happen tomorrow and we're gonna be like oh no we don't have enough forks and the next day it's gonna be like ah still not enough Forks yeah but we need more Forks again so we'll be here for the next three or four hours we'll just tighten up everything get a great night's sleep and be ready for tomorrow you have obviously plenty to do so you guys now need to go I just want to get a get a shot at the the Carnage we're doing okay we can just 86 the whole thing\n"