The Art of Creating a Delicious Meal from Scratch

When it comes to cooking, there's no substitute for using fresh ingredients and creating dishes from scratch. In this article, we'll take a behind-the-scenes look at how a talented chef prepares a mouth-watering meal that showcases the best of culinary expertise.

From Breakfast to Lunch: Preparing the Perfect Dish

The day starts early in the kitchen as our chef takes on the challenge of preparing breakfast for their customers. "We're going to make some chicken wings, eggs, and home fries," they say with confidence. The chef carefully selects the freshest ingredients, including bones, skin, and vegetables, which will be used to create a flavorful sauce. With the help of some cooster salt, Frank's Hot Sauce, coffee, and black pepper, the sauce comes together beautifully, setting the tone for a delicious meal.

The Secret to Great Wings: Redeye Gravy

One of the chef's signature dishes is their famous Redeye gravy, which adds an extra layer of flavor to their ham. "We're going to make some shredded ham, eggs, and home fries," they explain, as they carefully slice the ham into thin strips. The chef then adds a dash of Redeye gravy, made with coffee, black pepper, and vegetable oil, which brings out the best in the ham. The combination is simply divine.

A Fresh Take on Italian Favorites

Next up is a creative twist on Italian favorites. "We're going to make some balsamic vinaigrette," our chef says, as they combine fresh thyme, rosemary, and garlic with olive oil and balsamic vinegar. The result is a tangy and refreshing salad dressing that adds a new dimension to the classic Italian dish.

The Art of Grilling Fish

For those looking for a lighter option, our chef turns their attention to grilled fish. "We're going to use fresh salmon fillets," they say, as they carefully season them with salt, pepper, and lemon juice. The fish is then seared in a hot skillet with some garlic butter, creating a crispy crust that gives way to a moist and flaky interior.

A Comforting Side Dish: Griddled Mac and Cheese

No meal is complete without a comforting side dish, and our chef's griddled mac and cheese is the perfect choice. "We're going to make it from scratch," they say, as they combine fresh pasta with creamy cheese sauce, topped with parmesan cheese and a sprinkle of paprika.

The Chef's Philosophy on Cooking

One of the things that sets our chef apart from others is their commitment to using only the freshest ingredients and cooking techniques. "I believe that when you cook with love and care, it shows in the final product," they say. Their passion for cooking shines through in every dish, from the crispy chicken wings to the creamy mac and cheese.

A Perfect Meal

Our chef's latest creation is a true showstopper. A perfectly grilled fish fillet, served on top of a bed of fresh greens with a side of creamy coleslaw, all tied together with a tangy balsamic vinaigrette dressing. "This is what it's all about," our chef says, as they plate the dish with pride.

A Diner with a Personal Touch

Our chef's diner is more than just a place to grab a quick bite – it's an experience. From the warm and welcoming atmosphere to the friendly service, every detail has been carefully considered to create a truly special dining experience. As we sit down to enjoy our meal, it's clear that this is a place where food lovers will feel right at home.

The Chef's Final Thoughts

As our chef finishes preparing their latest creation, they can't help but smile. "I love what I do," they say, as they take a moment to reflect on the joy of cooking for others. With a passion that's evident in every dish, our chef continues to inspire and delight customers with their culinary expertise.

"WEBVTTKind: captionsLanguage: enso here I am Buffalo New York about 5 miles Northeast of Lake Erie at a joint that was once a diner and then changed into a Chinese restaurant well then transplanted from Pennsylvania and then turned back into a diner and guess what that's not even the amazing part these guys are they're curing their own ham they're Corning their own beef and they're smoking their own bacon this is Lake Effect diver P pork the real deal red ey gravy going down kind of unique in buffalo barbecue meat though an upscale version of the old plasic blueberry pancakes you can really taste difference are there a lot of diners about them uh not too many not like this a 50s legacy two sunshines and a glass that Tucker curtain Tian sausage and his wife Aaron brought back to life table 24 we went looking for the diner car and we were able to uh resurrect it and put it back into service again now this joint is smoking for real ready to rock and roll everything from Turkey to bacon oh it's so good to ham so a boneless pork leg and you're going to make your own you're going to make your own ham I don't think on Triple D yet we've seen anybody make a ham this is uh this is old school curing we'll start with our brine okay about a gallon of water some dried cloves here black pepper corns dry mustard lots of dried mustard light brown sugar made right here in Buffalo New York maple syrup Yeah Boy sodium nitrate here offers nice color and then kosher salt okay bring that to a little simmer yes we're going to get that into a rumbling boil and then we'll cut our ham in half for the cooled brine on top and that's a 12 14-day process and then it'll go to the smoker for about 3 hours it'll also slow smoke the bones that we use in the stock for a redey gravy smoke those over mosqu charcoal and we also uh burn apple and Hickory Woods wow sugars are starting to caramelize up on them look at this take just take a little looky L at that is that beautiful it's got that real maple don't talk in the middle of it just and this is all for a breakfast item on a menu correct a breakfast item one item one item so now we take them pop them in the oven bring them up to about 14 five finished the cooking process take them out we got our bones they're all smoked off got the fat nicely out of them and now I'm going to dump the P juices in there little Mira carrot celery and onion dig it black pepper corn we are going to be straining this yes we are some cooster salt Frank's Hot Sauce wow this is the secret to good Wings it's also the secret to good Redeye gravy brindle a fresh time add some coffee to it now how long will this sh turn simmer for about 3 hours strain it and it'll be ready to serve with the ham correct got our ham right here slice them up get that going on the flat top with eggs and home fries egg egg baby a little bit of our redey gravy here we uh get these eggs some of our home fries and our Ham on there too a little more redey gravy going I hope you're going to say that this is very flavorful tender ham for sure like a side of ham with some ham being raised eating Redeye gravy I've seen a lot of different variations I do think that I would like to have a cup of Red Gravy to Chu awesome nice job up H Redeye gravy very good very moist everything is really fresh really homemade 95% of the things you guys serve you make absolutely from scratch absolutely order up our customers deserve the best if we have the ability to provide that quality food it's our job to do it favorites like stuffed potato pancakes homemade sausage mhm mhm and this one fresh hack going Italian style you a big hattic fan I am this is exactly the way I like it the top of it has like a Bretta so what are we making now we're going to make some balsamic vinegret uh which we're going to add to our Bretta and we use that on our Italian fish all right let's get started what do we got we're going to take some uh fresh th put that in there Rosemary little Dion mustard balsamic vinegar going to dump the rest of that balsamic vinegar in there slowly drizzle in our olive oil vegetable oil because you can cut it it doesn't have to be you you don't want too much olive it's too pungent little pepper little kosher salt it's like making an Italian milkshake for a salad W look at how much that tightened up and that was just a a little bit of mustard that did that pretty tasty I'll take that any day all right we'll set that aside and then we'll uh we'll start doing some bradow all right take it we're going to use the Tomato King on the tomatoes core these out well you just do that but I don't want to stick it in and make it go you want to stick it here put two of them now go slow with it nice and steady you don't want to just push it through too quickly cuz you'll end up with french fries it's nice huh look what I made you did a nice job you might be able to find some work work for yourself we'll take some fresh basil some onion chopped garlic little balsamic a little salt and pepper to taste have all their albums so that's going to be the topping on top of the Italian HCK yes where we going to go now we're going to start this off with a little garlic butter sear a piece of fish on the flat top we're going to do some griddle mac and cheese here I have some steamed broccoli then I take some fresh lemons and squeeze them on top now our fish here there we are oh it's nice we're going to take some of our Retta products little white wine to that mac and cheese should be coming around steamed broccoli Mar to lay it in take our fish our Bretta look at that parmesan and cheese that's what you find in every Diner right that's got great texture the fish is Mega tender you got the fresh tomato with the brusketa mix griddled mac and cheese I'm a fan of the fact that you guys make everything from scratch but they keep it simple where you go Chef all right fantastic tellalian fish mac and cheese it's really juicy and the mac and cheese on the flat top with the crunchy crunch come on now come on now Italian sausage Classic Diner feel but it tastes more like a homecooked meal up this is real deal yeah qualified here's my stamp of approval ready that's it we make people happy every day and you do it one meal at a time BLT and we're going to keep on doing it keep fine W congratulations thank you and you're still doing it with smiles on your face and you're still marriedso here I am Buffalo New York about 5 miles Northeast of Lake Erie at a joint that was once a diner and then changed into a Chinese restaurant well then transplanted from Pennsylvania and then turned back into a diner and guess what that's not even the amazing part these guys are they're curing their own ham they're Corning their own beef and they're smoking their own bacon this is Lake Effect diver P pork the real deal red ey gravy going down kind of unique in buffalo barbecue meat though an upscale version of the old plasic blueberry pancakes you can really taste difference are there a lot of diners about them uh not too many not like this a 50s legacy two sunshines and a glass that Tucker curtain Tian sausage and his wife Aaron brought back to life table 24 we went looking for the diner car and we were able to uh resurrect it and put it back into service again now this joint is smoking for real ready to rock and roll everything from Turkey to bacon oh it's so good to ham so a boneless pork leg and you're going to make your own you're going to make your own ham I don't think on Triple D yet we've seen anybody make a ham this is uh this is old school curing we'll start with our brine okay about a gallon of water some dried cloves here black pepper corns dry mustard lots of dried mustard light brown sugar made right here in Buffalo New York maple syrup Yeah Boy sodium nitrate here offers nice color and then kosher salt okay bring that to a little simmer yes we're going to get that into a rumbling boil and then we'll cut our ham in half for the cooled brine on top and that's a 12 14-day process and then it'll go to the smoker for about 3 hours it'll also slow smoke the bones that we use in the stock for a redey gravy smoke those over mosqu charcoal and we also uh burn apple and Hickory Woods wow sugars are starting to caramelize up on them look at this take just take a little looky L at that is that beautiful it's got that real maple don't talk in the middle of it just and this is all for a breakfast item on a menu correct a breakfast item one item one item so now we take them pop them in the oven bring them up to about 14 five finished the cooking process take them out we got our bones they're all smoked off got the fat nicely out of them and now I'm going to dump the P juices in there little Mira carrot celery and onion dig it black pepper corn we are going to be straining this yes we are some cooster salt Frank's Hot Sauce wow this is the secret to good Wings it's also the secret to good Redeye gravy brindle a fresh time add some coffee to it now how long will this sh turn simmer for about 3 hours strain it and it'll be ready to serve with the ham correct got our ham right here slice them up get that going on the flat top with eggs and home fries egg egg baby a little bit of our redey gravy here we uh get these eggs some of our home fries and our Ham on there too a little more redey gravy going I hope you're going to say that this is very flavorful tender ham for sure like a side of ham with some ham being raised eating Redeye gravy I've seen a lot of different variations I do think that I would like to have a cup of Red Gravy to Chu awesome nice job up H Redeye gravy very good very moist everything is really fresh really homemade 95% of the things you guys serve you make absolutely from scratch absolutely order up our customers deserve the best if we have the ability to provide that quality food it's our job to do it favorites like stuffed potato pancakes homemade sausage mhm mhm and this one fresh hack going Italian style you a big hattic fan I am this is exactly the way I like it the top of it has like a Bretta so what are we making now we're going to make some balsamic vinegret uh which we're going to add to our Bretta and we use that on our Italian fish all right let's get started what do we got we're going to take some uh fresh th put that in there Rosemary little Dion mustard balsamic vinegar going to dump the rest of that balsamic vinegar in there slowly drizzle in our olive oil vegetable oil because you can cut it it doesn't have to be you you don't want too much olive it's too pungent little pepper little kosher salt it's like making an Italian milkshake for a salad W look at how much that tightened up and that was just a a little bit of mustard that did that pretty tasty I'll take that any day all right we'll set that aside and then we'll uh we'll start doing some bradow all right take it we're going to use the Tomato King on the tomatoes core these out well you just do that but I don't want to stick it in and make it go you want to stick it here put two of them now go slow with it nice and steady you don't want to just push it through too quickly cuz you'll end up with french fries it's nice huh look what I made you did a nice job you might be able to find some work work for yourself we'll take some fresh basil some onion chopped garlic little balsamic a little salt and pepper to taste have all their albums so that's going to be the topping on top of the Italian HCK yes where we going to go now we're going to start this off with a little garlic butter sear a piece of fish on the flat top we're going to do some griddle mac and cheese here I have some steamed broccoli then I take some fresh lemons and squeeze them on top now our fish here there we are oh it's nice we're going to take some of our Retta products little white wine to that mac and cheese should be coming around steamed broccoli Mar to lay it in take our fish our Bretta look at that parmesan and cheese that's what you find in every Diner right that's got great texture the fish is Mega tender you got the fresh tomato with the brusketa mix griddled mac and cheese I'm a fan of the fact that you guys make everything from scratch but they keep it simple where you go Chef all right fantastic tellalian fish mac and cheese it's really juicy and the mac and cheese on the flat top with the crunchy crunch come on now come on now Italian sausage Classic Diner feel but it tastes more like a homecooked meal up this is real deal yeah qualified here's my stamp of approval ready that's it we make people happy every day and you do it one meal at a time BLT and we're going to keep on doing it keep fine W congratulations thank you and you're still doing it with smiles on your face and you're still married\n"