Prime 95 Restaurant Promo Video TLS

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