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Prime 95 Restaurant Promo Video TLS
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hi everybody this is parris b iquery
here at prime 95
brand new blog kosher restaurant upscale
and terrific you know the person who was
once down south looking for a kosher
place he sees the sciences blood closure
on a restaurant that's way out in the
boondocks where everybody goes and sees
pictures of famous rabbis on the wall
orders something very very fancy and
delicious looking and he's waiting for
the order when the door to the kitchen
opens up and inside he sees the chef
mixing the food and what obviously is a
meat that she sandwiched together which
are prohibited by kosher oil fall
directly into the pot from what the
person is eating and not only that but
they stir it up and that goes on the
plate of his portion which the hand
didn't say injury meal sergeant just
wait a second this place was kosher i
saw somebody which obviously isn't
the manager says hey don't you see the
picture of all his famous rabbis on the
wall he says i do but quite frankly i'd
rather than your picture be on the wall
they'll be in the kitchen you know
eating kosher requires a lot more than
just great food and
kind of casual culture supervision it
requires great kosher supervision it
means that the meat or the dairy
whatever is being cooked whatever it is
has to be 100 kosher and not only that
has to be supervised it also has to be a
refined quality and knowing that there's
cooperation between the chef and the
kosher supervising agency that's the
only way it works well
with me today is chef tony macaroni
who's the chief master chef at prime 95
at 95 west county billboard in lakeland
new jersey a uh an upscale kosher
restaurant probably unlike anything
they've ever seen before it's got true
gripping meat dishes and fish dishes a
steakhouse like nothing you've ever seen
before kosher or not cooked
but make no mistake about it the cashews
the culture standard of this restaurant
is absolutely extraordinary and not only
that but so is the food today let's meet
tony macaroni the executive chef of
prime95 tony great to see how are you
nice to meet you okay maybe the best man
win okay
great all right what are we making today
so today we're going to do an italian
columbian connection which is a minor
creation
it is an espresso encrusted of filet
mignon
that i make obviously you know in the
kosher world italian colombian that has
never extremely talked about it
that's some of the subjects that's
correct
uh the food the reason being is that the
coffee that we use is very predominantly
used in the italian culture and plumbing
culture which is a special grind around
the beans
so what we do is we grind the beans up
and then we press the flamingo but as
you know in the culture what is the
starbucks or the snakehouse
it's both okay we give it a little bit
of both okay so it's important right
basically uh a world of uh difficulty as
you would say okay uh so
what we would do is as you know in the
kosher world you cannot use it
in the non-culture world you're using
real flavor but i believe the filet
mignon in the kosher world is a lot
tastier because there's more fat being
that that being said
it comes from the eye of a ribeye that's
the rabi the eye of the eye the best of
the best cut
though it is
fat but it's good fat flavorful fat
we've had that in syrian what is this
very population of course the meats that
you use in here are vacuocep which is
one of the highest ones we only use the
best
you go to a lot of kosher restaurants
and they say they use the best i fight
for the best every day from my organic
vegetables
to to to the best tomatoes as you know
you know personally that we tried very
hard to get the best tomatoes and the
best mayors will grow in italy san
marzano so we here at the restaurant
under the kcl supervision uh we
discovered that some unsaddled tomatoes
are pure if you're a kosher 100 1000
pure kosher that's what we use here just
like you would get at your local uh
authentic italian restaurant in this
restaurant we use the same so as for as
far as meats i only ask for the best
okay so that's what you do today sure
absolutely i'm preparing today this is
called what what is this quote just
called on the uh 595 million it is all
italian columbia connection and that's
uh encrusted like we said he crested the
espresso requested flamingo okay we're
gonna watch tony make it from scratch
i'm gonna see the finished ditch and
actually try it out okay all right i'm
gonna break down some some grip all
right we do have a meshiah on staff
a wonderful machine that we have on
staff he's an actual kosher culinary
school graduate
uh he takes care of all he grows
he grills the meat so it is more than
regular kosher
there is a hundred thousand percent
kosher because the meats that come off
the grill are done by the mishkier
himself uh i will have it no other way
i try to stay true as a gentle i try to
stay true to the religion as i stay true
to my religion
okay so he lights the fire and actually
gets it he actually likes the fire he
actually trusts it and he actually
sends it off into the oven he actually
finishes the product okay the only time
the only time i touch the meat is when
it's coming out of the oven from
temperature
and
so that that's why i believe that our
restaurant is much higher grain
you know okay so tell us what you're
doing now tony what's going on so right
now what i'm doing is is relaxing the
the meat itself
i'm trying
i do this i most places don't do it uh
but they don't realize that the meat is
an actual muscle so what you're doing is
i'm massaging the muscle
as far as a lot of people know kosher
meats are salted so we use a special
base in our steaks that
retains and pulls the salt out so we
usualize it with garlic
it's a little chemistry that's involved
you know garlic oil and soy
which happens uh a salt and an acid
actually pulls the salt out of the meat
which gives it a natural flavor instead
of a kosher salted flavor i never knew
that you had a relaxed meat i mean yeah
you could send it to florida for a week
also absolutely
if you like so what we're gonna do is
we're gonna start to break down
so what i usually do is i take off
i think off a little bit of the tail
right here
for those of you who are
seeing me they're probably saying oh my
god that's probably the best part of me
i know you guys are used to a state
called surprise state
a surprise state comes from this level
but what we're going to do is surprise
we're not going to pull that off we're
going to actually take the rib bite and
use part of that
so we cut it into
as you can see really nice
thick pieces to make a fillet
all right wait this would be a lot of
work to do at home absolutely so coming
here makes it a lot easier absolutely
and a dining experience it's a pleasure
the dining experience here is absolutely
grand it is is kosher i have friends who
are gentiles that come here to eat
uh i have asians i cook for a lot of
celebrities
you know with my career and they all
come here we have a vip room
yeah that's pretty much full every night
buy a lot of vip guests
and as you can see i'm breaking it down
and then i'll show you how how we pull
the
filet out
as you can see they're wonderful
beautiful pieces of
meat
you know
this is actually a very healthy uh
cattle as you can see from the meat
being so red
that's an indication that it's okay that
is healthy yes the better the meat the
healthier the cattle
what are these cattle
rates from my understanding we are
getting to meet directly from texas and
uh in ohio uh
ohio illinois
so
right now i believe these are from texas
as you can see
you can tell a lot about the animals
they're certainly big enough to be from
texas absolutely so we're going to trim
them down and we're going to show you
our fillets
uh nothing goes away believe it or not
all of our burgers
come from the scraps of this
actual filet
so you'll see
that uh
or you use this actually for you your
burgers yeah we use this for our burgers
also so our burgers are prime a
cup meats
so you can see
beautiful piece
fillet
a little rare for me but a little rare
for you but uh
me is usually in a rare form
now when people come here obviously they
get a rare or very well done
absolutely you get it rare but i've come
to notice uh we do a lot of well done so
it takes a little bit of time
dining experience here we want it to be
a dining experience uh
you know we are not a fast food
restaurant everything is done from
scratch here everything that we do from
our pastas to our steaks we patrol with
steaks as you can see
so everything we do here is from scratch
our mashed potatoes are not instant the
real potatoes uh our garnishes are all
made here in-house
uh all the meshia and the rabbi check
for you know for bugs as as they would
say you know uh in my world we don't eat
bugs either so it's barely to say that
we do check it very early thoroughly
okay so good what's the next step tony
okay we're gonna encrust this and get it
onto the grill and uh
we'll move forward from there okay
okay now tony this part is called
the encrustation you're going to take it
and you dip it in
a pure espresso italian coffee right
it's a
coffee beans go to very nice places
obviously colombia
and in italy uh most espresso beans but
most people don't know they are mixed
uh they are branded by either italian or
columbian but they both come from two
different areas of the world and that
has worked together that has planned to
move so what we do
is uh we give it a little bit
a little bit
so it would be able to hold on to it
then we go to encrust it
press all the way around
all sides
so it's nice and encrusted and packed
as you can see
all right then off to the grill we go
all right the flavor i guess you say the
flame is really very hot the grill is
ready to go and uh we're going to put
the um
the encrusted fillet so the meshiah is
got it in his hand right now he's
getting ready to put it in
as you can see it's getting as you can
see it's getting trusted
watch your fingers all right hello don't
worry about it i'm okay so as you can
see it's getting encrusted
the flame is very high
as as you notice like i said mosquito
touches all the all the meats so he's
behind me he's getting ready to uh
we're gonna get ready to you know turn
it around getting ready to go into the
oven
okay so what happens how long do you let
it cook for well we let it cook before
any depending on the temperature if it's
well done it gives you 20 minutes
medium rare every while you know you try
to get it to you know 15 15 minutes
depending on how long
um
the truth we chose not to butterfly
there's some places that ordered well
done but fly their meats we choose not
to try to get it as natural as possible
uh there are times you should you know
they do they go out to meet and well
you know
you'll be where i come from i guess
there's anywhere between meeting brands
guess we do a media
about guns here so
try to keep on top of our game as best
as possible okay now what are you doing
well normally we get you know mashed
potatoes or twisted potatoes
it's already made for your location
to make it fresh every day
uh and also uh i'll put obviously you
can use organic vegetables you know uh
squash
maybe
maybe french carrots yellow tomatoes
vegetables all those baby stuff you know
only
vegetables are very high-end really
we i like to say it's a five dollar
vegetable plant
that's basically what we put we'll put
ten thousand vegetables
now tony's gonna prepare the vegetables
for us coming you've got baby vegetables
here i've never seen anything like this
garden variety
purple carrots baby eggplant baby squash
oh
well like i said we use organic these
are all organically grown
in a greenhouse how they would say hot
house
reason being i enjoy these vegetables
because they're fresh clean they're
totally a hundred thousand percent
bug-free
uh they're grown uh they're taking care
of just like you would take care of a
child
you know everyday the person goes there
feeds them grows them nurtures them make
sure the soil is
taken care of they actually
turn the floor on the soil by hand to
make sure there are no bugs so
we try to use the best of the best even
in the world i come from these are the
top of the notch ten dollars with the
vegetables on your plate
as you would say okay now what do you do
all right so we're going to cut them
you know cut the
penny pans which are baby
squash and then we'll cut some yellow
carrots
which are high in nutrients believe it
or not make your eyes see better than
the hard ones
all right then there's a white one
in carrots
and of course we have a purple carrot
and of course our little baby
you know little baby zucchini
and then this is our baby uh
eggplant italian eggplant as we call it
if you left them here order them if they
grow up to be mature run up right now
they're very fresh so fresh you have to
slap them okay so you know you have to
be careful they don't go any bigger
though yeah but they they're very mouthy
so we're going to cut them down
nice little segments
so
all right as you can see we're gonna put
it all together
uh so we're gonna get
we're gonna get a pan on
the fire
i like to use a hundred percent italian
olive oil only the best vegetables
obviously
all right so we'll put some olive oil
down
of course you have to add
some garlic
salt the pepper
i try to make the pan
really hot
the garlic is actually caramelizing as
you can see
and then we take the vegetables
and
as you notice most people
tend to blanch their vegetables we don't
glance restaurants here blanching just
takes out vitamins from your vegetables
and also takes out nutrients when it
does
people believe that vegetables have to
be soft in order to eat that's not true
vegetables should have a crisp fresh
taste and they came out of the garden
all you're doing is flavoring them
giving them a nice color
and then what we do is we deglaze
which uh and leave it services we clean
up the mess with the pan
so we always have a little bit of a
little bit of chicken stock
homemade chicken stock by the way
if this was smell camp you could
probably tell that man this one
all right so we're gonna get ready to
plate it up
so
vegetables are getting ready to simmer
down and then we're gonna get ready to
plate up believe it or not chocolate is
on its way chocolate this i got to see
what does chocolate have to do with
steak already let's find out aren't we
okay let's do it all right now we're
going to see how chocolate not only used
for cake it's mistake now how funny does
that that's amazing let's take a look at
this big block of chocolate over here
tony what are you gonna do that looks
good enough to eat right now oh we're
gonna actually shave it and put it over
the steak you know throughout the whole
plate uh every ingredients on the plate
will have taste of chocolate on
dark belgian chocolate steak with your
i've never had this before but i guess i
won't be able to say that again all
right let's see what happens all right
so we're going to pull as you know this
here has put the
steak in the oven
look at that guys
perfectly encrusted searing
seriously you know the sizzle
not this
all right so
as any steak as it comes out of the oven
we let it rest a little bit
all right and then we're going to start
making the presentation of the plate
itself
so like i said we start with
some veggies
those beautiful veggies that we're going
to put down on the plate right
here all right
how great is that guys look at
the amount of vegetables is
beautiful put down some veggies
of course we don't like sloppy plates
here
you know try to treat it like your
mother's house
nice and neat and clean
and then we have chocolate
that we've already melted
some of that chocolate
and we put it down onto the plate
then we drizzle it all around the plate
all the way around
all right
steaks getting ready to get placed
right in the middle over here
but you know you can't have steak
without potatoes right
so we've got our own
version of potatoes here
all right
think that's enough no definitely not
how about that
but the plane the tastes look too plain
right
you're not gonna put chocolate on the
potatoes absolutely but
it has to have a little light
so
we got to give it a little crispy crisp
there's nothing better than having
mashed potatoes like french fries right
so we're going to light them up
do a nice color
all the way around
how about that
ain't that a thing of beauty
okay it really looks good enough to eat
believe it or not some of the food here
we make is very edible
it doesn't only look like works of art
i am italian maybe related to
millionaires adventure or something but
we try our best
but life is never ending
and you can never have enough chocolate
in it even on a steak so we're gonna
shave some chocolate
right by hand this is what we do every
night
we save chocolate
by hand
as you can see
put some chocolate around to the steak
and then we put chocolate all over
everything big pieces of chocolate
all over the vegetables everything
and basically that is our italian
colombian connection we put a nice
little flower on here some micro greens
and uh we're all ready to go
how would we say any kosher ready to eat
as we say italian all right everybody
this is paris v igloo your upbeat kosher
enjoy of course meeting right here at
prime95 plutonium macaroni i invite you
to come and join and taste it for
yourself i'm not going to taste the
curry that might be people
will be jealous we don't want to do that
come and try it yourself prime95 or
what's going to be a little harder
but wherever you are it's worth the trip
always check out this man on liquid
scoop he's always there at
lakewoodscoot.com
the number one newscaster in lakewood
right here at prime95 where i sit like i
said we feed celebrities of all time
up from the top even to the middle
this guy's top notch and he's always
welcome here as a vip against my guys
whoa thanks all right let's see all
right he's looking at you be well zach
is at your store remember keep them
closer