Chef Marc Vetri spent two years in Italy after a stint with Wolfgang Puck in the early 90's. Needless to say, it changed his life and his view of Italian cuisine. At the eponymous Vetri Ristorante in Philadelphia, Marc spends some time with Billy making handmade spaghetti and creating a fabulously simple dish worthy of the most discerning Italian palette.
Nationally renowned chef and restaurateur, Michael Schlow, was hanging with Harris at his Boston restaurant, Tico. Chef Schlow creates his twist on escalivada salad, shows Billy how to make "super mac 'n cheese" and lets Billy pour Cava all over his nice suit. Good times!
Baby Blues Barbecue is unique. Danny Fischer, owner, doesn't specialize in one kind of barbecue. You can grab some Memphis style ribs, slow cooked brisket or pork and top it off we tiger prawns slathered in remoulade and wash it down with some delicious cocktails or a cold beer; not your typical BBQ joint. Danny was Hanging with Harris.
Umami Burger. Heard of it? Yeah, you have. Because its burgers are out of this world! Adam Fleischman has taken the original concept, building burgers based on the taste of Umami to the Nth degree, and created Umamicatessen, what a modern deli should be. You can still get great burgers but you can start off with Pig IN a Can or try out the Hoof and Mouth Sandwich.
The Seattle food scene is in the middle of a renaissance. In the last decade, chefs and restaurateurs have staked a claim and made names for themselves and their city by developing unique and varying menus that reflect their experience and their environment. But there is one restaurant that stands alone as the preeminent dining experience in the city and beyond: Canlis. Overseen by brothers Mark and Brian Canlis, the restaurant has garnered a James Beard nomination for Outstanding Restaurant and another for Outstanding Wine Service this year. Heading up the kitchen is Jason Franey who was recently named a Best New Chef by Food and Wine Magazine. He invited Billy into the kitchen to taste one of his signature dishes. Stay tuned next week for more from Canlis!