– 英语/中文 双语歌词

歌词与翻译

[中文]

我们所有人， 通过卡特里娜飓风，

确实经历了 很多东西。

但要尝试带一个 从顶部开始的餐厅，

将其撕下来至 底部，然后

返回它 一直到

顶部可能是 我一生中最辛苦的工作。

并有 220 名员工， 将其减少到

约 30，尝试雇用 在 190 名全新的

人中，他们从未 以前在这里工作过。

其中很多人不是

甚至来自新奥尔良。

所以尝试解释一下 来自爱达荷州的孩子

新奥尔良是关于什么的， 更不用说煮它了，

煮得好，并且 足够好，可以把它放在

这里的菜单上，是 这是一项艰巨的任务。

从字面上看，是从 6 开始 至少从早上到午夜

，每个 几个月和

个月的一天。

当您巡航时 在这附近，我的意思是，

就是这样 很多站。

今晚我们要去 跑四、五、六、

七、八、九满 热线上的车站。

很多时候， 较小的餐厅，

你会拥有两家。

你会得到三个。

有很多 更复杂、

种复杂的菜肴 就基于此。

尝试到达这个地方 回到

的位置是一个相当大的 壮举，但我们做到了。

我认为奖项 墙和所有

出来的东西 这确实说明了

的成功 业主，以及其余的

厨师，以及 餐馆老板把这里带来。

[音乐]

[声音]

[音乐]

怎么样，肯尼·迈耶？

你好吗，兄弟？

>> 带上那只兔子？

>> 是的。 今晚做一些

saltimboccas。

我的名字是 Tory McPhail 和

我是行政总厨 在司令官邸。

[音乐]

在这座城市， 都是克里奥尔食物。

克里奥尔食物真的很美味 Cajun 的精致版本，

以及更多内容 例如法语、

西班牙语、非洲语、 海地，或

克里奥尔-加勒比海 影响。

真的，这有点像

美国第一次融化 锅或融合食物。

它确实可以追溯到 大约250年。

[音乐]

这就是全部 关于调味。

我们将所有的调味料 我们的食物很好。

所以当你做这个的时候， 你屠宰兔子，

你给兔子调味，

你把它塞进去 配熏牛肉、

火腿、一些新鲜的 塔索，无论你有什么。

小龙虾煮马苏里拉奶酪。

你得到了这一切 将马苏里拉奶酪放入

碗中，然后 开始舀

所有这些很棒的东西 路易斯安那小龙虾煮沸。

我们煮的东西是一样的 我们所有的海鲜。

这真的很有帮助 让我们的

手拉奶酪 很有路易斯安那州的味道。

你不能只是 只需在最后添加盐和

胡椒粉，

就可以了 a、路易斯安那州菜。

你会被笑的 如果你这样做的话，就可以离开

镇。

我在一个很小的地方长大 华盛顿州西北部的农业小镇

，以及 最终进入

烹饪学校 当我16岁的时候。

他们在烹饪中告诉我 学校，看，伙计，

如果你真的想的话 有一天，你必须为一位伟大的厨师工作

最好的。

如果你想这样做，

你只有两个 生活中的选择。

要么直接前往 去纽约市，但是

如果你真的想的话 学习如何做饭，

你下来 到新奥尔良。

如果你幸运的话 来这里就足够了，

接受采访 司令官宫和

做任何你想做的事 可以做

开始工作 这个厨房。

这就是建议 我在

年轻的时候就开始了 出去做沙拉和

熟食，很兴奋 通过所有车站。

现在回到这里 担任

行政总厨约12年。

[音乐]

我从字面上看，

大概有 200 个 每天的事情。

品尝整个 开始前约 20

分钟厨房 每项服务，以确保

一切 绝对是完美的。

软壳蟹， 季节性很强，

都是手工挑选的 只是为了我们的餐厅。

这样他们就可以走了 来自活着和

最美丽的新鲜 海鲜到您的

地点大约需要 四分钟。

我们将其与一些 新鲜的石磨粉。

我们折叠了很多 新鲜山羊奶酪，

三种酱汁 外面，

一吨新鲜香草， 一点黄油。

传家宝西红柿 就在农场外面。

我们是最后一批

国家/地区的州，您实际上可以在其中 立即购买新鲜水果和

农产品

某人的背上满是灰尘 拿起卡车。

你知道，为了我们的成长 在西北地区，

你实际上必须

从那里获取所有食物 就像经过认证的供应商一样。

事情还远不完全是这样 那个农场到餐桌。

但在这里，正如您所看到的，

我们做了所有的事情 自己的刺耳声。

泡菜、秋葵、新鲜 西红柿，辣酱。

大约有三个或

四个不同的 这里的品种。

这实际上只是 那天从

农场采摘的食物，

带到了一个很棒的地方 像这样的餐厅，

是苏厨师 凭借多年和

几十年的经验 将能够

继续在路易斯安那州 传统就是这样。

>> [音乐]

昨晚真是太棒了。

我可以和大家一起出去玩 我所有的朋友，吃，

喝，做什么 我喜欢做这件事，

这对我有帮助 领取薪水。

这太荒谬了。

我先开始了 晚上的鸡尾酒。

通常我就是这样 当我很热并且

很饱时 离开这里，

我最后一件事 想要的就像是

一大杯红酒或者 一、鸡尾酒。

给我一个冰镇， 冰镇啤酒。

[声音] 我很好。

弹出，弹出这些 外带杯子和

前往季度。

>> 怎么样？ >> 好。

[音乐]

>> [听不清]。 >> 好吧。

我们去玩吧。

>> 返回。

>> 这是英国人。

她是我女朋友。

对了，这是我的 好友乔伊，

我认识她很多年了 和年复一年。

当然还有达拉。

她喜欢我的工作妻子。

她留住了我， 她让我保持一致。

既然我已经拥有了， 就像第一杯啤酒一样，

我有点想喝 一杯合适的鸡尾酒。

>> 正确吗？ >> 是的。

>> 你怎么看 一杯合适的鸡尾酒？

>> 比这更好的东西 像杜松子酒和补品。

>> 不在 to 中的一个 去汤碗吗？

[笑] >> 是的，

塑料汤杯里没有的东西。

所以现在我们处于 花园区。

我们要去 我们最新的地方SoBou。

法语版本 四分之一，所以我们从

高级餐厅出发 突然间

最好的鸡尾酒 南边的酒吧。

我们在那里接了 胡安·卡洛斯·冈萨雷斯 (Juan Carlos Gonzales)，

我们的行政总厨。

>> 太酷了 一年半。

>> 胡安·卡洛斯·冈萨雷斯， 行政总厨，索布。

>> 你知道，

和 Tory 一起出去玩。

你知道，胡闹。

想出一些很酷的东西 食物，美味的鸡尾酒。

这就是 这就是全部。

>> 阿比盖尔·吉洛， 酒吧厨师，

Sobou >> 还有

阿比盖尔·吉洛， 她是我们的酒吧厨师。

>> 我听到有人说，

你有什么 在那儿？

我说的是小猫。

>> 你得到了什么？

>> 桶陈 白色 Vieux Carré。

老方巾， 这是法语中“旧

广场”的意思，这就是我们所说的 称为法国区，

是等份的干邑白兰地， 甜苦艾酒和

黑麦威士忌加一点 一点本笃会和

两种不同的 种苦味。

[声音]。

>> [串扰]。

>> 是的。 >> 干杯。

>> [外国]。

>> 如果有的话 指示

我们晚上过得怎么样 要去，

我想是的 很有指示性。

是的，阿比盖尔开始了 打破所有

这很酷， 时髦的波本威士忌，对吧？

她有一些东西 她在那里制作了自己的

火球[笑]，

我们开始倒水 关闭其中一些。

她制作了朗姆酒，并

为这些人提供了服务 有点撒娇。

它是不锈钢的， 铝制小杯子。

这就是为什么实际上 鸡尾酒因此得名。

人们饮用后，并且 他们真的开始喝

几杯鸡尾酒， “cocquetier”这个词被

含糊不清了 鸡尾酒/克，或鸡尾酒。

这就是整个过程 事情发生了。

>> 我们有很多 我们正在发生的事情。

>> 看看我们得到了什么。

>> 这些就在这里，

这些就是我们所说的 虾和卡索pinchos。

菠萝的存在 烤并

腌制成一堆 糖蜜和

一堆朗姆酒 就像几天一样。

我们有一点 Chimichuri酱加

一点水晶 白啤酒也是如此。

就在这里，这个 是一条黄鳍金枪鱼，

它有 veche。

这条金枪鱼是

五点钟捕获的 早上。

超级，超级， 超级新鲜。

最重要的是，

我们还有一些苏格兰威士忌 帽子腌茴香，

一些烤红洋葱， 和

一些美丽的 当地的萨摩。

[音乐]

>> 摇滚明星，太棒了。

我们最后吃了一些贝奈特饼 晚上和一些路易斯安那

红薯、粘手杖一起吃 糖浆，一些海盐，

一些鹅肝冻 穿过顶部。

胡安和我在半年前认识了 12 和

在指挥官那里。

就像 忙得不可开交，

，我一直打电话 他整夜都是何塞，

他不会 回复我。

我就像，混蛋。

>> [笑]。

>> 我说看吧伙计 [咳嗽]，我不

知道你的交易是什么， 好吗？

我需要食物，我

一定要得到它 就他妈的现在。

没有响应， 没有回应。

我就像老兄，什么 到底是你的问题？

他就像，我的名字是 不是何塞，是胡安。

我想，太棒了。

>> [笑]。

>> 太棒了，伙计，对吧？

所以我们实际上 终于说出来了，

做了所有这些事情。

我们一直都是，他

是我最好的球员之一 从此成为朋友。

太棒了。 所以我们喝了

一些合适的鸡尾酒 昨晚在 Sobou，然后

去了 海图室。

我们有几个 应该说，是奠酒。

那么我们喝什么？

>> 我在喝酒 拉邦但

我认为我们应该 有一些詹姆森。

>> 对于 最后一场飓风，

飓风艾萨克。

>> 是吗？ >> 我在这个酒吧里是对的

。

>> 我和你在一起。

>> 没错。 [笑]。 >> 还记得我和艾琳吗？

还记得吗？

请记住，我们曾经说过， 我们的靴子穿了吗？

>> 没错。 >> 我们的衣服呢？

你会说，哇！

>> 麻烦！

>> 是的。 是啊，是啊，是啊。

我记得 被吓坏了。

我当时想， 周围没有人。

天哪！

太奇怪了。

>> 是的。 >> 然后我看到了

交通变性人，

她正在指挥 国民警卫队。

我当时想， 哦，感谢上帝！

>> 是的。 >> 一切恢复正常。

交通变性人

指挥全国 守卫空荡荡的

法国区 飓风过后。

>> 确实如此。 图表室成为

后当地的一个聚会场所 我们开始打开Sobou。

所以我们要下车了 指挥官那边，

下来看看 与所有帮派一起，

确保 大家都很好。

他们会 就到图表室的

门旁边。

转过去，抓起一个 几杯龙舌兰酒、

冰镇啤酒和 然后，放松。

就像它应该的那样。

我们实际上刚刚成为 与

调酒师丽莎的朋友。

所以当我们有 有机会

带着额外的钱来玩 朋友们，我们决定

带他们去图表 一直有房间。

我们、我们要 把这些吸下去

我们会， 前往西尔万。

>> 真的吗？ >> 你还好吗？

>> 是的。 >> 是的。

>> 获得更多好东西 东西[听不清]。

我们正要离开 海图室，所以

我们正在沿着 街头，突然，

看过去，有 第二行，对吗？

铜管乐队进行曲 就在

街道中间。

加入，我们开始 在

街道中央跳舞和聚会 法国区的。

[音乐]

我只是喜欢

即兴创作 像那样。

这就是我喜欢的原因 新奥尔良。

这有多酷？

>> 那是 太棒了。

>> 我可以向你保证 今晚

爱达荷州不会发生这种情况[笑]。

第二行 走进酒吧，

我们继续前行， 最终到达西尔万。

[音乐]

有点像

现代新奥尔良法语的先驱 四分之一的餐厅。

他们上菜很晚，所以我们得到了 走出餐馆，

你可以坐下来

吃点小东西 小吃风格的食物，但

也非常新奥尔良。

那么这是怎么回事 喝点鸡尾酒，宝贝？

>> 您可以信赖 一切都

绝对美味 在这里。

好像一切都是 非常简单，

非常平易近人， 很好吃。

>> 订购精选产品 你最喜欢的鸡尾酒，

，沃尔特和我可以 点一堆食物。

[音乐]

我们有，比如， 香槟和

炸薯条， 杀手汤，

鸡肝慕斯是 这里很受欢迎。

我们称之为 穷人的鹅肝。

>> 和牛牛肚。

>> 我不知道

新奥尔良的其他人 供应和牛牛肚。

>> 真的吗？

我不[串扰]。 >> 并且，

就这样抄袭。

[声音]。 >> 不，这太棒了。

>> 很甜。

是咸的。

很丰富吧？

上面粘稠的酱汁。

我不知道，就像 甜菜根汽水，或

某种糖之类的东西 甘蔗或糖蜜釉。

非常富有， 非常满意。

什么是？

>> 什么？ >>

这里发生了什么事？

>> 这即将到来 在一个杯子里。

我正在处理这个问题， 因为这是文明的

个城市，你不知道的地方 需要喝点酒，

你不需要 喝掉你的酒，

你可以把 它装在杯子里，

你可以漫步其中 到你的下一个地方。

我倒东西 谋生。

所以我实际上 擅长这个。

>> 非常感谢大家。

谢谢，谢谢。

>> 汉娜！

[声音] 我必须， 我会在那里见到你。

我得进去了。

没关系。 我得去找人了

>> 不，不， 我们需要我们的船员，伙计。

[笑]。

>> 汉娜！ >> 好吧，

她和 Leela。

>> 哦，主啊。

>> 找到一些 一路上的男朋友。

这是法国区， 新奥尔良，

伙计，你走出了 他们就像嘿，

怎么了，怎么了 发生什么事了？

>> [笑]

>> 我们要去Sobou 这就是正在发生的事情。

所以我们反弹 从 Sylvain 出发，

步行回到 Sobou。

副主厨 Smitty 放入了

六点左右，一堆猪屁股 昨天早上。

我们拿走了那些， 我们把它们拉了出来，

天哪，一切都过去了 变得很棒。

这些肉都是 就像

字面上的意思一样 马上就掉下来了。

所有这些都是正义的 在底部。

所有这些都消失了 回到肉里，所以

你有点重新吸收 太棒了，

很棒的调味料。

[音乐]

真的真的， 真他妈好。

>> 所以我们太棒了 像库坎多尔。

我们要炒

一些美丽的路易斯安那州 牡蛎来搭配它。

我们要做 我们自己的小玉米饼

搭配它。

>> 当我们拉动时 所有这些东西都出来了，

阿比盖尔说，上帝， 太好了。

>> 我明白了。

我为此买了饮料。

我刚刚，我，我， 我为此喝了一杯酒。

我一定要成功。

我会成功的。

>> 于是她跳了起来 在酒吧后面，开始

拿出所有这些 非常好的苏格兰威士忌，

然后制作全新的 鸡尾酒只是基于

她闻到的味道 在厨房和

效果非常好， 你知道吗？

你有烟熏猪肉，

一些脆皮牡蛎， 腌秋葵，

香菜，新鲜mirliton， 腌胡萝卜和

蔬菜、鹅肝 蒜泥蛋黄酱横跨顶部，

搭配 好苏格兰威士忌，

就像

整个晚上的封盖者，伙计。

我不了解你们。

>> 我知道，对吧？

>> [声音] [掌声]。

>> 就像我们没有一样 已经够了。

>> 你说得对 小组，右边的桌子，

和一些美味的炸玉米饼，

我的朋友，这会是 晚安[笑]。

>> [笑] [声音] 奥莱。

>> [串扰] 奥莱。

>> 是的，伙计。

>> 您执行的所有步骤 转到[听不清]。

>> 立即点赞。

>> 嗯。 >> 明天我们可以将其带入

生活吗？

>> 这太好了。

>> 已经 在菜单上。

>> [笑]

[音乐]

[英语]

All of us, through Katrina,

really went through a lot of stuff.

But to try to bring a restaurant from the top,

rip it down to the bottom, and

then return it all the way to

the top was probably the hardest work of my life.

And taking 220 employees, reducing that to

about 30, trying to hire in 190 more brand new

people that had never worked here before.

And a lot of them were

people who weren't even from New Orleans.

So to try to explain to a kid from Idaho what

New Orleans is all about, much less cook it,

cook it well, and well enough to put it on

the menu here, was a massive undertaking.

Literally from six in the morning to midnight at

least, every single day for months and

months and months.

And as you cruise around here, I mean,

there's just so many stations.

Tonight we're going gonna run four, five, six,

seven, eight, nine full stations on the hot line.

A lot of times, the smaller restaurants,

you're gonna have two.

You're gonna have three.

There's just a lot of more complex,

complicated dishes just based on that.

To try to get this place back up to where it

was was a pretty big feat, but we did it.

And I think the awards on the wall and everything

else that's come out of that really speaks to

the success of what the owners, and the rest of

the chefs, and the restaurateurs bring here.

[MUSIC]

[SOUND]

[MUSIC]

What's up, Kenny Meyer?

How are you, brother?

>> Bring that rabbit?

>> Yeah. Make some

saltimboccas tonight.

My name is Tory McPhail and

I'm the Executive Chef at Commander's Palace.

[MUSIC]

Here in the city, it's all Creole food.

And Creole food is really refined version of Cajun,

and it's more of like French,

Spanish, African, Haitian, or

Creole-Caribbean influences.

Really, it's kind of

America's first melting pot or fusion food.

It really dates back about 250 years.

[MUSIC]

This is all about seasoning.

We season all of our food very well.

So when you make this, you butcher the rabbit,

you season the rabbit,

you stuff it with pastrami,

prosciutto, some fresh tasso, whatever you have.

Crawfish boil mozzarella.

You get all that mozzarella curd in

the bowl and start ladling on

all those great Louisiana crawfish boil.

Same thing we boil up all of our seafood in.

It really helps to give our

hand pulled cheeses that much Louisiana flavor.

You can't just simply add salt and

pepper to the end and

expect you're gonna have a, a Louisiana dish.

You'll get laughed right out of

town if you do that.

I grew up in a tiny farming town in northwest

Washington State, and ended up enrolling into

culinary school when I was just 16.

They told me in culinary school, look, man,

if you really want to be a great chef one day,

you gotta work for the best.

And if you wanna do that,

you only have two options in life.

Either go to, directly to New York City, but

if you really wanna learn how to cook,

you come down to New Orleans.

And if you're lucky enough to come here,

get an interview at Commander's Palace and

do anything you can possibly do to

start working in this kitchen.

And that's the advice I took when I

was younger and started out making salads and

charcuterie, worked up through all the stations.

Now been back here as the executive chef for

about 12 years.

[MUSIC]

I go through literally,

probably 200 of these things every single day.

Tasting the entire kitchen about 20

minutes before the start of every service to make

sure that everything is absolutely perfect.

Soft shell crab, extremely seasonal,

they're hand selected just for our restaurant.

So they can go from alive and

the most beautiful fresh seafood to on your

place in about four minutes.

We pair that with some fresh stone ground grits.

We fold in a ton of fresh goat cheese,

three sauces around the outside,

a ton of fresh herbs, a bit of butter.

Heirloom tomatoes right off the farm.

We're one of the last states in the country

where you can literally buy fresh fruits and

produce right out of the back of

somebody's dusty pick up truck.

You know, for us growing up in the northwest,

you literally had to

get all your food from like a certified vendor.

It wasn't nearly quite that farm to table.

But here, as you can see,

we do all of our own jarring.

Pickles, okra, fresh tomatoes, hot sauce.

There's like three or

four different varieties over here.

And it's literally just food that's picked from

the farm that day,

brought to a great restaurant like this,

were the Sou chefs with the years and

decades of experience will be able to kind of

continue on the Louisiana traditions that way.

>> [MUSIC]

Last night was a blast.

I get to hang out with all my buddies, eat,

drink, do what I love to do and

that's what helps me collect a paycheck.

That's ridiculous.

I'm gettin my, first cocktail of the evening.

Normally I'm just so hot and

so full when I get outta here,

the last thing I want is like a,

big glass of red wine or a, a cocktail.

Just give me an icy, cold beer.

[SOUND] I'm good.

Pop, pop these in the to-go cups and

head down to the Quarter.

>> How's that? >> Good.

[MUSIC]

>> [INAUDIBLE]. >> All right.

Let's go have some fun.

>> Back.

>> This is Brit.

She's my girlfriend.

Right, this is my buddy Joy, and

I've known her for years and years and years.

And of course, Darla.

She like my work wife.

She keeps me, she keeps me in line.

Now that I've had, like a first beer,

I'm kinda in the mood for a proper cocktail.

>> Proper? >> Yeah.

>> What do you consider a proper cocktail?

>> Something better than like gin and tonic.

>> One not in a to go soup bowl?

[LAUGH] >> Yeah, something not in

a plastic soup cup.

So right now we're in the Garden District.

We're gonna head down to our newest place SoBou.

It's in the French Quarter, so we go from

fine dining restaurant all of a sudden to

the best cocktail bar in the South.

There we picked up Juan Carlos Gonzales,

our executive chef.

>> It's been a cool year and a half.

>> Juan Carlos Gonzalez, Executive Chef, Sobou.

>> You know,

hanging out with Tory.

You know, messing around.

Coming up with some cool food, good cocktails.

This is what it's all about.

>> Abigail Guillo, Bar Chef,

Sobou >> And

Abigail Guillo, she's our bar chef.

>> I heard someone say,

what do you got over there?

I said kittens.

>> What you got?

>> Barrel aged white Vieux Carré.

The Vieux Carré, which is French for "Old

Square," which is what we call the French Quarter,

is equal parts of cognac, sweet vermouth, and

rye whiskey with a little bit of Benedictine and

two different kinds of bitters.

[SOUND].

>> [CROSSTALK].

>> Yeah. >> Cheers.

>> [FOREIGN].

>> If that's any indication on

how our evening's gonna go,

I think it's pretty indicative.

Yeah, Abigail starts breaking out all

this like cool, funky bourbon, right?

She's got some stuff where she made her own

fire ball [LAUGH] and,

we start pouring off some of that.

She made rum-dum-dums and

served those in a little cocquetier.

It's stainless steel, aluminum little cups.

That's why actually the cocktail got its name.

After people imbibe, and they really start to have

a couple of cocktails, the word cocquetier got

slurred into cooktail/g,or cocktail.

That's how that whole thing came about.

>> We got a bunch of stuff going on for us.

>> See what we got.

>> These right here,

these are what we call shrimp and caso pinchos.

Pineapple's being grilled and

marinated in a bunch of molasses and

a bunch of rum for like couple days.

We have a little chimichuri sauce with

a little bit of Crystal beurre blanc, as well.

This right here, this is a yellowfin tuna and

it's got veche.

This tuna has been

caught five o'clock in the morning.

Super, super, super fresh.

On top of that,

we have some Scotch bonnet pickled fennel,

some grilled red onions, and

some beautiful local satsuma.

[MUSIC]

>> Rock star, great.

We had some beignets last night with some Louisiana

sweet potato, sticky cane syrup, and some sea salt,

some foie gras jelly across the top.

Juan and I met 12 and

a half years ago at Commander's.

And it's like slammed packed busy,

and I kept on calling him Jose all night and

he wouldn't respond to me.

I'm like, motherfucker.

>> [LAUGH].

>> I said look man [COUGH], I don't

know what your deal is, okay?

I need food and I

gotta have it right fucking now.

Not responding, not responding.

I'm like dude, what the hell is your problem?

He's like, my name's not Jose, it's Juan.

I'm like, great.

>> [LAUGH].

>> Great, man, right?

So we've actually finally talked it out,

did all that stuff.

And we've been, he's

been one of my best friends ever since.

It's been great. So we had

some proper cocktails last night at Sobou, and

then went to the Chart Room.

We had a couple of libations, should we say.

So what are we drinking?

>> I'm drinking the La Bon but

I think we should have some Jameson.

>> For the last hurricane,

Hurricane Isaac.

>> Yeah? >> I was right

here in this bar.

>> I was here with you.

>> That's right. [LAUGH]. >> Remember, me and Erin?

Remember?

Remember we had like, our boots on?

>> That's right. >> And our dresses?

And you're like, whoo!

>> Trouble!

>> Yeah. Yeah, yeah, yeah.

And I remember being freaked out.

I was like, there's nobody around.

Oh my god!

It's so weird.

>> Yeah. >> And then I saw

the Traffic Tranny, and

she was directing the National Guard.

And I was like, oh, thank God!

>> Yeah. >> It's back to normal.

Traffic Tranny is

directing the National Guard through the empty

French Quarter after a hurricane.

>> Indeed. The Chart Room became

kinda local hangout after we started opening Sobou.

So we'll get off from Commander's,

come down here, check in with all the gang,

make sure everybody's good.

And they'll come right next

door to the Chart Room.

Swing over, gra, grab a couple of tequila drinks,

icy cold beers and then, relax.

Just like it should be.

We actually just became friends with the,

the bartender, Lisa.

And so when we had a chance to be able to

come and hang with extra buddies, we decided to

take them to the Chart Room all the time.

We're, we're gonna suck these down and

we're gonna, go up to Silvane.

>> Really? >> You all right?

>> Yeah. >> Yeah.

>> Get more good stuff [INAUDIBLE].

We're just leaving the Chart Room, and so

we're cruising down the street, all of a sudden,

look over and there's a second line, right?

Brass band marching right down

the middle of the street.

Jump in, we start dancing and partying in

the middle of the streets of the French Quarter.

[MUSIC]

I just love having

impromptu stuff like that.

That's why I love New Orleans.

How cool is that?

>> That was freaking awesome.

>> I can promise you that's not happening in

Idaho tonight [LAUGH].

Second line goes into the bar,

we go on along our way, end up at Sylvain.

[MUSIC]

It's kind of precursor into

modern New Orleans French Quarter restaurants.

They serve late so we get outta the restaurants and

you can sit down and

have like small little tapas-style food, but

very New Orleans too.

So what's the deal with cocktails, babe?

>> You can count on everything being

absolutely delicious here.

It's like everything's really simple,

really approachable and just delicious.

>> Order a selection of your favorite cocktails,

and Walter and I can order a bunch of food.

[MUSIC]

We have, like, champagne and

french fries, killer soups,

chicken liver mousse is very popular down here.

We call it Poor Man's Foie Gras.

>> Wagyu beef belly.

>> I don't know anybody else in

New Orleans that's serving Wagyu beef belly.

>> Really?

I don't [CROSSTALK]. >> And, and

ripping it off like that.

[SOUND]. >> Nope, that's amazing.

>> It's sweet.

It's salty.

It's rich, huh?

That sticky sauce on top.

I don't know, it was like a beet of root beer, or

some kind of like sugar cane or molasses glaze.

Very rich, very satisfying.

What's?

>> What? >> What's happening

over here?

>> This is coming in a go cup.

I am getting this to go, cuz this is a civilized

city, where you don't need to chug your booze,

you don't need to chug your wine,

you can just put it in a go cup and

you could saunter on to your next place.

I pour things for a living.

So I'm actually good at this.

>> Thank you all so much.

Thank you, thank you.

>> Hannah!

[SOUND] I gotta, I'll meet you there.

I gotta go in here.

It's okay. I gotta go get someone.

>> No, no, we need our crew, man.

[LAUGH].

>> Hannah! >> All right,

her and Leela.

>> Oh, lord.

>> Finding some boyfriends along the way.

It's French Quarter, New Orleans,

man you walk out of a place they are like hey,

what's up what's going on?

>> [LAUGH]

>> We are going to Sobou that's what's going on.

So we bounce from Sylvain,

walk back up to Sobou.

Sous Chef Smitty put in a bunch of pork butts about

six o'clock yesterday morning.

We took those, we pulled them out,

oh man it's going to be awesome.

All this meat's just like,

literally, just falling right off.

All that au jus on the bottom.

All that stuff goes back into the meat, so

you kinda re-absorb all that great,

great seasoning.

[MUSIC]

That's really, really, frigging' good.

>> So we got amazing like cuchandole.

And we're just gonna fry

some beautiful Louisiana oysters to go with it.

And we're gonna make our own little tacos to

go with it.

>> So as we're pulling all this stuff out,

Abigail says, God, that's so good.

>> I got this.

I got the drink for this.

I just got, I, I, I got the drink for this.

I gotta make it.

I'm gonna make it.

>> And so she jumps behind the bar, starts

pulling out all these really good scotches and

then makes a brand new cocktail just based on

what she was smelling in the kitchen and

it worked perfectly, you know?

You got smokey pork,

a couple crispy oysters, pickled okra,

cilantro, fresh mirliton, pickled carrots and

vegetables, foie gras aioli across the top,

that paired with good scotch,

that was like the capper for

the entire evening, man.

I don't know about y'all.

>> I know, right?

>> [SOUND] [APPLAUSE].

>> Like we didn't already have enough.

>> You get the right group, the right table,

and some good tacos,

my friend, it's gonna be a good night [LAUGH].

>> [LAUGH] [SOUND] Ole.

>> [CROSSTALK] Ole.

>> Yes, man.

>> All the steps you go to [INAUDIBLE].

>> Like immediately.

>> Mm. >> Could we bring this to

life tomorrow?

>> This is so good.

>> It's already on the menu.

>> [LAUGH]

[MUSIC]

重点词汇

词汇	含义
restaurant /ˈrɛstərɒnt/ B1	noun - 餐厅 (cāntīng)
employees /ɪmˈplɔɪiːz/ A2	noun - 员工 (yuángōng)
undertaking /ˌʌndəˈteɪkɪŋ/ B2	noun - 事业 (shìyè)
massive /ˈmæsɪv/ B1	adjective - 巨大的 (jùdà de)
stations /ˈsteɪʃənz/ A2	noun - 站点 (zhàndiǎn)
complex /ˈkɒmpleks/ B1	adjective - 复杂的 (fùzá de)
feat /fiːt/ B2	noun - 壮举 (zhuàngjǔ)
awards /əˈwɔːdz/ A2	noun - 奖项 (jiǎngxiàng)
success /səkˈses/ A2	noun - 成功 (chénggōng)
refined /rɪˈfaɪnd/ B2	adjective - 精致的 (jīngzhì de)
influences /ˈɪnfluənsɪz/ B1	noun - 影响 (yǐngxiǎng)
seasoning /ˈsiːzənɪŋ/ A2	noun - 调味料 (tiáoliàowèi)
butcher /ˈbʊtʃə/ A2	verb - 屠宰 (tú zǎi)
stuff /stʌf/ A2	verb - 填充 (tiánchōng)
prosciutto /prəˈʃuːtoʊ/ B1	noun - 意大利火腿 (Yìdàlì huǒtuǐ)
tasso /ˈtæs.oʊ/ B2	noun - 塔索 (tǎ suǒ)
ladling /ˈleɪdlɪŋ/ A2	verb - 用勺子舀 (yòng sháozi yǎo)
flavor /ˈfleɪvər/ A2	noun - 味道 (wèidào)