After a Cancer Battle, Yossi Weiss from Agripas Is Back in the Kitchen Stronger Than Ever

Guys, you got to be happy. Anyway. So, anyway Ephraim, thanks for coming. Thank you for coming. Thank you for watching the video. Thank you for What do you have over there? What do you got? Oh, you want to see the steak? You want to see the steak? Look at this, baby. The finish prime, this is above prime. This is prime, this is dry aged, like 45 days. We dry aged all over here. Everything in the house of the father. Of course, that's the way to do it. In in in the beginning of the reminders is the end of the world. Yeah, I did. I thought it was over. But I'm back. I'm here. But he came back stronger than ever. Not only stronger than ever, every time a customer walks in, I actually appreciate the customer now more than I ever appreciated in the last 25 years that I'm serving people. That's what I used to do. Okay. Easy passing the night. >> [screaming] >> So, I think >> Yes, you can continue your life. Yes. >> And say thank you, Hashem. So, that's not so easy to say, but I'm here to say the story, so it's already better. I around 6 months ago I was diagnosed with tongue cancer. Okay, 2 weeks later with the help of Hatzalah and all the other good organizations for showing me in Brooklyn, everybody. Wow. I come in the morning, I appreciate what I do, I appreciate when a customer comes in and I prepare your food. Yeah, when I do this When I do this, I like what I'm doing. I love it. I I remember going back then, like a half a year ago, and I spoke to you and All I can eat is a little bit baby food and baby jars. It was back then that I forgot that I was still on I was on a tray for 2 weeks. I was on a feeding tube and I couldn't I couldn't eat. It takes a few more months till it goes down. But yes, the tray closed up, everything up here. I'm healthy, I'm strong. Okay, if you want to fight >> I'm ready. Me and you, no problem, okay? Ah, the rest is my schnitzel, my knish is burning. Hello. Hello, look at this. Look watch this. You see what I'm talking about? You got to do over now. You got to do it over. No, this is perfect. Crispy. This is what we want. We want it's like fluffy in the inside, okay? Like a pillow. Wow. And this with those kind of days. Let me show you how this works in a second, but first let me take it out. Look at this. You see that? So, we take it out, we put it right on the rack over here, so it drains. You're not going to get any oil on And then we have over here the french fries, which I created the best coat for french fries in the world. So, first what we do is we boil it. This is not boiling yet. This is going to boil, then we fry it twice, and then we cook it another time. Okay? And then, very important, people don't realize the salt. I can't say salt. What did you say again? Salt. >> Okay. I forgot to tell you it's salt. The salt that we put is a popcorn salt, a very fine salt. Okay? So, that makes the french fries Popcorn salt is very very very fine, very very fine. So, you do it when it's hot, right when it comes out of the fryer. Okay? Then, everything gets nicely coated. Then, when I'm going to finish it, I'm going to finish it with a molten sea salt. Anyways, he's making hummus over here. Watch this. Okay, look at that. Look at the tahini. You always get some crushed tomato right there. That's the olive oil that can that we fly Never refrigerated. Never say our hummus is never refrigerated. If I If I finish this, I have more, we make more. We make it every few hours, we keep on making more hummus. That's what we want. So, the hummus we have to finish. I'm going to finish with some pine nuts. Okay? Finish finish some pine nuts, some fresh lemon juice we squeeze over here, a little cracked sea salt, a pinch of pepper, okay, and parsley. I also like to put a little bit of chimichurri. You see over here? This is a spicy This is a spicy sauce. And on the other side, I put a chimichurri. Now, you want to know how to eat this? Look at this. Olive oil is all the way from This olive oil is all the way from Greece. Without pita, you can eat this like this. Look at Look how creamy this is. You see the creaminess? Yum. I love the creaminess. Look at that. What's the day? Give me a yes or no. What's the day? What's the What's the What's the brand of this wine? What's the What's this? What is this? What is this? I'm a salmon, huh? Yeah. This is the french fries over here that I was talking about. These are the best. I didn't increase fluffy inside like mashed potatoes. And do like a little bit of cracked sea salt. No, no, yeah, but it's cracked sea salt. You know what I'm saying? Next level. The crisp You know what I'm saying? You know what I'm saying? They taste corn. They're very crispy. Gnocchi. I'll put it on our finest seller. So, this gnocchi I made with chickpeas also. This chickpeas is in here. We're going to put a little bit of the cracked sea salt. Very little cracked sea salt. A little pepper. Yeah? Here we go. Parsley. This olive oil I have a special olive oil that I only use to finish. But I'm How's that? Of course, a little pine nuts. Watch this. Now, we're going to put a little bit of cilantro. How often? On this. Jim's this weakness. To make it creamy, I have a raw tahini. Okay? Watch this. This is raw This is a raw tahini. And this is the highlight of the dish. Mama said. >> This is crispy potato skins. Huh? Yeah. I never saw that. It was just what I did with the potatoes. What is it with potatoes? Yeah. Yeah, you had a glimpse? Yeah, this is crazy. You guys will have some. Look at this. Mama's skin to the potato. Yeah, but that is wow. I love that. How's that? Good and a lot. Look at me. This. Look at this. >> [clears throat] >> Mhm. This is a pretty good with the olive [laughter] thing. All right, come here. You want to see one more dish we can show you the simplest dish we can have, okay? Plain chicken wings, but it's done so right. Ooh, what's that? Look at this in a cast iron. Okay? In a pizza oven. In a pizza oven. A buffalo cilantro wing, okay, that we finish in cast iron, double baked, and then I finish it over here with the sauce. It has a little bit of crispiness, okay, but it's still that juiciness is yummy inside. That's what I'm talking about. And until next time, have a You want to call a flying fader to advertise for you? Because he's the one that's going to bring you results. That's the reason I called them and that's why you should call them. Call Agrippas Pizza and see results. I get into Zagers Inn. There you go. We're here. Come inside. Let me come say hello. Buy a gift card. Show me some support. I did this that you come help me. Let's continue doing this together. So, you see and enjoy. Yossi, one thing you didn't We didn't do it on Tuesday nights. Tuesday night we didn't do it. Tuesday night we have the couple special, okay? Couple special means you come two people. I don't We don't judge you. We have We're judge free zone. Come with a couple and we give you a meal. 159 includes a six course meal. Six courses including tax and tip, everything. Surprise meal. I prepare it for you. Is it 159 per person or both together? >> Both together. 159. Tax and tip included, but you can order. I serve you what I want. Every Sunday every Tuesday I'll make something different and it gets you know, changed up every Tuesday. The only thing that you can guarantee you'll get every Tuesday is hummus cuz that's our signature dish. That's the creamiest you can't say no when it comes to Agrippas Street. Otherwise, I'll prepare it for you. It's totally surprise. You get six courses. It'll keep on coming out. You'll have so much fun. Including drinks by the way also. Wow, what? Including soft drinks. Nice. Yossi, what address do 85 Boulevard. Come to Westgate Plaza, Lakewood, Township, New Jersey. Phone number is 370-474-5370-4 >> 732 >> 732-370-474-5. Reservations agrippasstreet.com. And I said that with my s s I said agrippasstreet.com. >> [music] >> Hey! Hey!