00:25 - Hi, I'm Tina Edgell.

00:26 - I'm one of the owners of the

00:28 - historic Revere Tavern in

00:29 - Paradise, Pennsylvania.

00:30 - It has been in our family

00:31 - business for over 52 years and I

00:33 - would like to show you the

00:34 - historic tavern today.

00:37 - This is the Stephen Foster room.

00:38 - This is one of the original

00:39 - dining rooms at the Revere

00:40 - Tavern.

00:41 - The history starts here about

00:42 - 1740. That's the earliest dated

00:45 - time that we have on the

00:47 - building.

00:47 - We have heard from several

00:48 - sources that it is 1712.

00:50 - But back then the record keeping

00:52 - wasn't that great.

00:53 - So 1740 is what we have to go

00:54 - with officially. It started out

00:56 - as a stagecoach stop along the

00:58 - 62 miles of dirt road that was

01:01 - along front here.

01:02 - This was one of the finer

01:03 - taverns.

01:04 - At that time. Which we like to

01:05 - continue that tradition today as

01:06 - well. For about 100 years it was

01:10 - a stagecoach stop.

01:11 - And in 1841 the building was

01:14 - actually purchased by Edward

01:16 - Buchanan and Eliza Foster

01:18 - Buchanan.

01:19 - Eliza Foster Buchanan's brother

01:21 - was Stephen Foster and Stephen

01:23 - Foster, it has been said that he

01:25 - has penned many famous songs

01:26 - here like Way Down Upon the

01:28 - Swanee River.

01:29 - And Old Susanna. Not only did

01:32 - Stephen Foster have talent, but

01:34 - his sister Eliza that lived here

01:36 - was known to have great musical

01:38 - talent as well.

01:40 - Edward Buchanan, her husband,

01:42 - worked in a local church here

01:44 - and this was his parsonage for

01:45 - several years and he also had a

01:47 - famous sibling James Buchanan

01:49 - who was the 15th president of

01:50 - the United States.

01:52 - So after they resided here for

01:54 - several years James Buchanan

01:55 - purchased the building.

01:58 - So there is a lot of history

01:59 - here.

02:00 - This room was actually two rooms

02:01 - at one point. The beams above

02:03 - showed that it was two rooms.

02:04 - The big beam in the middle

02:06 - separates the two rooms.

02:08 - So now that's why we have this

02:10 - beautiful v shaped fireplace.

02:12 - So this room comes with two of

02:13 - the original fireplaces. The

02:15 - deep windowsills are another

02:17 - beautiful feature here and this

02:19 - stone the walls are between 18

02:22 - and 24 inches thick in some

02:23 - parts.

02:24 - It is just a beautiful old

02:25 - building.

02:26 - You can't build anything like

02:28 - this anymore.

02:29 - There's just such great history

02:30 - here.

02:31 - This is our historic tavern.

02:33 - We still like to welcome weary

02:35 - travelers to our tavern.

02:36 - We like our travelers to be able

02:38 - to come into the historic tavern

02:40 - first to get a sense of our

02:41 - history.

02:42 - Once again this room has been

02:44 - opened up from one room to two

02:46 - rooms.

02:46 - You can tell by the big beam up

02:48 - top that it was two rooms. When

02:50 - they uncovered the walls.

02:52 - It only uncovered one original

02:55 - fireplace here. What we like

02:57 - about this tavern is not only

02:59 - the stonework and the

03:00 - windowsills again, but we can

03:02 - tell by the stonework in this

03:03 - part of the tavern that it was a

03:05 - back wall when they did stone

03:08 - work years and years ago.

03:09 - They saved the big stones for

03:10 - the front of the building.

03:11 - So the back of the tavern wall

03:13 - has the throw away stone.

03:14 - So the smaller stones.

03:16 - So this might have been part of

03:17 - their kitchen or something that

03:18 - wasn't seen by travellers as we

03:21 - walk up stairs.

03:21 - Take a look at the bannisters.

03:23 - We were told that these were

03:24 - part of the original building

03:25 - since they have the wooden

03:26 - nails.

03:28 - So we have two original rooms up

03:30 - in the upper part of our inn.

03:32 - These two rooms have special

03:34 - meaning to me, especially my

03:36 - grandparents after my dad bought

03:38 - the property.

03:39 - My grandparents moved here.

03:40 - So this room is actually

03:41 - considered the parlor. The

03:43 - tavern used to be actually

03:44 - called The Sign of the Spread

03:45 - Eagle. And that was a little

03:48 - risque for some of the people,

03:49 - the travelers.

03:50 - So upon renovating at one point

03:53 - they changed the name to Revere

03:54 - Tavern.

03:55 - The reason that Revere came into

03:57 - place.

03:57 - Paul Revere was actually never

03:58 - here, but when they were

04:00 - renovating they saw a box with

04:03 - lighting from Revere,

04:03 - Massachusetts.

04:04 - So hence the name Revere Tavern.

04:06 - We love to use these upstairs

04:08 - rooms on busy nights or intimate

04:10 - dining and when we have special

04:12 - parties. A lot of rehearsal

04:13 - dinners or family dinners that

04:15 - we have up here just to enjoy a

04:17 - little more private affair.

04:19 - This is the King George room.

04:20 - This is our larger a la carte

04:21 - dining room though it's not part

04:23 - of the original rooms.

04:25 - We still tried to bring some of

04:26 - the history into this room.

04:28 - We have original shutters that

04:29 - we had taken off all the paint

04:31 - and kept original on top.

04:33 - We have dinner plates that

04:34 - actually my grandmother when she

04:36 - lived here collected those

04:37 - plates.

04:37 - So many of those plates are over

04:39 - 100 years old.

04:40 - It has nothing to do really with

04:41 - the history of the Revere.

04:44 - Other than my grandmother

04:45 - brought a part of her into the

04:47 - tavern.

04:49 - After a great meal at the tavern

04:50 - or being at a wedding reception

04:52 - or even a banquet at our

04:54 - facility we have three wonderful

04:56 - places to stay here.

04:57 - We have our 1790 house which

04:59 - consists of four suites. Each

05:01 - one of these suites has an

05:02 - English air bath.

05:03 - These air baths were actually

05:04 - brought here from England many

05:05 - years ago and they are English

05:07 - air baths for two.

05:09 - We also have a hotel and a motel

05:11 - on our premises as well for our

05:12 - travelers.

05:14 - I'm here with Kimberly Nichols,

05:15 - assistant general manager of the

05:17 - Revere Tavern.

05:18 - As assistant general manager,

05:20 - what are your duties here?

05:22 - I oversee the property basically

05:26 - assist the general manager and

05:28 - all of the daily functions.

05:30 - Checking the hotel guests and

05:31 - then at night.

05:32 - Coming down here. I do group

05:35 - sales, banquets, weddings, and

05:38 - we get them started and hand

05:40 - them off to the proper

05:42 - departments.

05:43 - Just kind of over see the

05:44 - employees and guest satisfaction

05:47 - and also help run the restaurant

05:49 - down here.

05:50 - You mentioned the hotel and the

05:52 - motel and the restaurant. What's

05:53 - it like balancing all these

05:54 - aspects of the business?

05:55 - Well I love it.

05:56 - Fortunately I love people so I

05:58 - love having tourists come here.

06:00 - You know, we have the attitude

06:01 - that people can go anywhere.

06:02 - So the fact that they chose

06:04 - here, you know, it means a lot

06:06 - to us.

06:06 - We have customers that have been

06:07 - coming here for ever, have

06:09 - brought their kids, now their

06:10 - grandchildren.

06:11 - And there's a reason that they

06:13 - do that because it's always been

06:15 - consistent so it's a challenge.

06:17 - But on the same note it's never

06:20 - the same.

06:21 - We have weddings, we have

06:22 - funerals here.

06:24 - We get to see our guests come

06:26 - down after touring and ask how

06:28 - their day was.

06:29 - So you know that's kind of how

06:31 - it's hard to balance sometimes,

06:32 - but it's totally worth it.

06:34 - What's it like operating at a

06:36 - historic building?

06:36 - Any challenges?

06:39 - Sometimes we have a fulltime

06:41 - maintenance department just

06:43 - making sure that everything is

06:44 - running.

06:45 - It's nice that people come in

06:47 - and they see the history of the

06:48 - building and of course they

06:51 - always ask us the history and if

06:54 - there's any hauntings or

06:56 - anything like that.

06:57 - And are there?

06:58 - No, not any evidence. The owners

07:01 - that have been here forever have

07:03 - insisted there aren't. Some

07:05 - people say that they feel

07:06 - something, but I never have

07:08 - encountered anything.

07:10 - But that's just such a benefit

07:13 - of having such a historic

07:14 - building.

07:16 - How would you describe the food

07:17 - here?

07:17 - Well of course it's wonderful.

07:21 - We have everything from fine

07:22 - dining.

07:23 - It's more of a casual dining

07:26 - experience, but in a historic

07:28 - building so we try to keep that

07:31 - image with the table cloths.

07:33 - But you know people come in in

07:35 - shorts and t shirts and after a

07:37 - long day we have special

07:39 - occasions.

07:40 - So of course we do birthdays and

07:43 - anniversaries and we have people

07:44 - that dress up, but our food is

07:49 - from steaks to our famous crab

07:52 - cakes to our snapper soup, which

07:54 - is what we're famous for.

07:56 - And then also we have light fare

07:58 - in the tavern.

07:59 - So burgers and wings and a wide

08:02 - selection of cocktails from our

08:04 - cocktail menu.

08:05 - So it's a great mix.

08:09 - You mentioned the snapper soup.

08:10 - Do you have any other signature

08:11 - dishes?

08:13 - Like I said our crab cakes are

08:14 - very famous.

08:15 - That recipe has been around.

08:17 - In fact last night we just had a

08:18 - customer that commented he's

08:20 - from Maryland and he said that

08:22 - he hasn't had a better crab cake

08:24 - than the one he had last night.

08:25 - That is high praise. That's a

08:26 - huge praise.

08:27 - But we're very proud of it.

08:29 - How often does your menu change?

08:31 - We try to change with the

08:32 - seasons.

08:33 - We look at our overall sales and

08:36 - see what sold that quarter and

08:38 - then we'll keep a lot of those

08:40 - and other ones that maybe didn't

08:42 - sell or are not in season we'll

08:44 - tweak and bring out something a

08:46 - little bit more fresh and

08:48 - seasonal.

08:48 - You know you mentioned seasonal

08:50 - ingredients. Do you source

08:51 - locally for your produce?

08:52 - We do. Our chef does go to some

08:54 - of the local produce stands as

08:56 - much as we possibly can.

08:59 - And you know especially this

09:01 - time of the year you can take

09:02 - advantage of all of the local.

09:05 - Do you have any specials?

09:06 - Happy Hours?

09:07 - Things like that. We have a

09:08 - special every day Sunday through

09:11 - Thursday in the tavern.

09:12 - So we have drinks specials.

09:14 - We have a Taco Tuesday and I

09:16 - usually put out on social media

09:19 - what that taco of the day is.

09:20 - Four dollar margaritas.

09:23 - And we have a linguini and

09:24 - martini night on Thursdays.

09:27 - Burgers specials. So we always

09:29 - have something going on.

09:31 - And do you have a favorite dish?

09:34 - Probably our scallops with

09:36 - risotto.

09:37 - That would be one of my

09:38 - favorites.

09:40 - So you host any events here at

09:41 - the tavern.

09:43 - We do a lot of banquets.

09:45 - We do a lot of charities.

09:47 - We have the same customers that

09:49 - have been coming back time and

09:50 - time again. Same time we do a

09:52 - lot of local fire companies have

09:55 - their banquets here.

09:56 - So as far as the community goes

09:59 - we're very involved in them

10:01 - having you know coming here.

10:03 - And of course weddings,

10:05 - funerals, meetings.

10:07 - We have a meeting space.

10:09 - And then we have groups that

10:11 - come in like quilters and so we

10:16 - have a wide variety.

10:18 - That's great.

10:18 - You mentioned repeat customers,

10:20 - but do you get the travelers,

10:21 - folks from outside of

10:22 - Pennsylvania?

10:23 - Oh my goodness.

10:24 - Yes.

10:24 - Yes.

10:25 - We have a lot of people that are

10:26 - outside of Pennsylvania that

10:28 - come to see. They come shopping,

10:30 - come to see the local theaters.

10:33 - We have tour groups that we

10:35 - host.

10:36 - Sometimes we have dinners down

10:37 - here for them also.

10:39 - They like the family style,

10:41 - which is really popular with a

10:42 - lot of the tourists.

10:43 - So we do a lot of business with

10:46 - corporate also so we have

10:47 - corporate people that stay here.

10:50 - Summertimes, mostly families.

10:51 - And then the fall is extremely

10:54 - busy around here and Christmas

10:55 - time with the shows.

10:57 - What about history buffs? Anyone

10:58 - come just to eat in a historic

11:00 - building?

11:00 - Oh, we do.

11:01 - Yeah absolutely.

11:02 - Absolutely.

11:04 - We have people that are

11:05 - fascinated with some of the

11:07 - features of the building.

11:08 - We also had somebody the other

11:10 - day that was in search of.

11:14 - He had a list of ancestors that

11:16 - were from Paradise.

11:17 - And I actually printed out a map

11:19 - for him so he could find out

11:21 - where somebody was buried at the

11:23 - local cemetery here and then we

11:25 - got into it, involved in all the

11:26 - history in this area.

11:29 - Tell us a little bit about the

11:30 - room we're sitting in now.

11:32 - Well this is the King George

11:33 - room. The King George room was

11:35 - added on later.

11:36 - We have two dining rooms

11:40 - upstairs in the original

11:43 - building and then one room

11:45 - downstairs.

11:46 - And then this is the add on.

11:49 - We also have seven total working

11:51 - fireplaces. Two fireplaces in

11:53 - the banquet room are

11:54 - woodburning.

11:56 - All the other ones were

11:56 - converted to gas.

11:59 - What do people comment on most

12:00 - when they visit the tavern for

12:01 - the first time?

12:03 - Usually the atmosphere, the

12:06 - service. We have a stellar

12:08 - service.

12:09 - We have a staff that's been with

12:10 - us for a long time.

12:12 - We really strive to make sure

12:14 - that they have that experience

12:16 - that they're striving for when

12:18 - they come in.

12:20 - One of the things I always

12:21 - stress to our staff is that

12:22 - these people chose to come here.

12:24 - The competition is out there and

12:27 - it always will be and it grows

12:28 - and grows every time you turn

12:29 - around.

12:30 - So we try to make sure that

12:32 - their experience here is exactly

12:34 - what they want.

12:35 - And you know I'm proud to say

12:37 - that most of the time we

12:38 - accomplish that.

12:39 - What impression would you like

12:40 - to leave your guests with? That

12:43 - they want to come back.

12:43 - Of course that's the biggest

12:45 - thing that they had a great

12:48 - experience.

12:50 - Of course, I read all of ours.

12:52 - Every single one of our comments

12:54 - on social media and if there's

12:57 - something they weren't happy

12:59 - with.

12:59 - I make sure that we address it.

13:02 - But just overall that I had a

13:04 - great time and that I would come

13:06 - back.

13:07 - Kimberly Nichols, thank you very

13:08 - much.

13:08 - Thank you.

13:11 - Hi, welcome to the Revere

13:12 - Tavern. My name's Chris Allen,

13:13 - I'm the executive chef here.

13:15 - Today I'm going to be preparing

13:16 - one of my favorite dishes for

13:17 - you.

13:17 - It's seared scallops.

13:19 - That's with a sun dried tomato

13:20 - risotto.

13:21 - It's one of our most popular

13:23 - dishes.

13:23 - It's right up neck to neck with

13:25 - our filet mignon and our strip

13:26 - steak and our Porterhouse, which

13:28 - we're known for steak.

13:29 - So those are heavy sellers, but

13:30 - the scallops is one of my

13:32 - personal favorites.

13:33 - So let me show you how it's

13:34 - done.

13:35 - These are fresh dried scallops.

13:38 - They're one of the biggest

13:39 - scallops that you can find.

13:41 - They're free of all chemicals,

13:42 - tri poly phosphates, anything

13:44 - like that. Sustainably raised so

13:46 - we go out of our way to make

13:47 - sure that the food that we're

13:48 - providing comes from sustainably

13:50 - raised environment and and all

13:53 - that.

13:53 - So.

13:54 - So today I'm going to be searing

13:55 - these on a cast iron pan.

13:59 - Now this pan I want it to be as

14:01 - hot as possible so I'm going to

14:02 - put it on here first and I'm

14:03 - going to let that.

14:04 - I'm going to let that roll in

14:05 - here. While I get my mise en

14:07 - place set. Mise en place is an

14:09 - old French culinary term that a

14:11 - lot of chefs will stress to new

14:13 - cooks. Means everything in

14:15 - place.

14:16 - The only way I feel comfortable

14:18 - putting out quality food is

14:20 - having everything set up so I'm

14:21 - going to show you how I do that.

14:24 - So here I have my asparagus and

14:26 - I have my baby carrots. My baby

14:28 - carrots are already peeled. So

14:30 - I'm going to do with them.

14:31 - I'm going to take these and half

14:33 - them. Right. And my asparagus.

14:40 - Now most people will know this,

14:41 - but asparagus does have somewhat

14:43 - of a tough outer skin to it

14:44 - especially down towards the bay.

14:45 - So I'm just going to take a

14:47 - peeler real quick and peel that

14:50 - off. The next thing I'm going to

14:58 - be doing is blanching. Blanching

15:00 - is a method that, it's a method

15:03 - of cooking vegetables that

15:04 - allows you to hold all the color

15:05 - and the crispness of the

15:06 - vegetables after it's been

15:08 - cooked. If you've ever had

15:09 - asparagus or broccoli.

15:10 - That's a little soggy. Most

15:12 - likely hadn't been blanched

15:13 - right.

15:14 - So what I'm going to do is

15:16 - because these carrots are so

15:17 - thick I'm going to drop these in

15:18 - my pot of boiling water.

15:20 - I'm going to drop them in first.

15:22 - They're going to sit for about

15:23 - two minutes before I add my

15:25 - asparagus.

15:26 - What I have sitting here is an

15:27 - ice bath.

15:28 - So once those vegetables are

15:30 - nice and tender to the bite I'm

15:32 - going to drop them right in this

15:33 - ice bath, which is going to

15:34 - shock them. Holding all their

15:36 - color and their texture for

15:38 - these because scallops have such

15:40 - a sweet and subtle flavor to

15:43 - them.

15:43 - I try not to overseason them. I

15:45 - don't use any garlic powder or

15:48 - anything like that just straight

15:49 - kosher salt and course ground

15:51 - pepper.

15:52 - One of my core beliefs as a chef

15:54 - is use true ingredients and the

15:57 - freshest ingredients.

15:58 - You cannot mimic a fresh flavor

16:01 - out of a powdered seasoning or

16:02 - anything like that.

16:03 - So everyday we take fresh fresh

16:06 - herbs and we chop them down. For

16:08 - this dish.

16:09 - I'm going to be using mint and

16:11 - rosemary. The mint's really

16:13 - going to give a nice abstract

16:14 - flavor to those carrots and

16:16 - those vegetables and it's really

16:18 - going to play nice.

16:19 - So what I'm doing right now is

16:31 - mincing these.

16:33 - So I'm just careful to keep my

16:34 - fingers out of the way.

16:36 - It is not fun when they get

16:37 - under the knife.

16:47 - All right.

16:48 - I'm looking for the texture of

16:49 - almost coffee grinds. That way

16:51 - they'll coat the vegetables nice

16:52 - and you won't have, you know,

16:54 - some flavor here or there.

16:56 - It'll coat it very nice and

16:56 - evenly. So I'm trimming down

16:59 - fresh parmesan cheese here.

17:02 - Now this parmesan cheese has

17:03 - been aged nine months.

17:06 - All right. So it has a thick

17:07 - rind on the top, which is what

17:09 - you want.

17:10 - That's what keeps that cheese

17:11 - fresh and and flavorful on the

17:13 - inside.

17:15 - All right. A little tough to cut

17:21 - and you want to make sure you

17:22 - get all of it because if you

17:25 - bite into a piece of rind you

17:26 - will be able to detect that

17:27 - immediately. Something you want

17:29 - to avoid.

17:31 - And this is going to go on my

17:32 - risotto.

17:32 - So this is going to act almost

17:34 - as a binder in my risotto.

17:35 - It's also going to give a bit of

17:37 - a salty flavor to it.

17:38 - If you asked chefs it's

17:39 - essential to a good dish.

17:41 - But it's tricky.

17:42 - You have to get just the right

17:43 - amount.

17:44 - So if I can avoid using table

17:46 - salt and getting that salt

17:47 - flavor from a different

17:48 - ingredient I always will. It's

17:50 - more of a natural flavor.

17:53 - Right.

17:53 - So now my asparagus is

17:55 - blanching. I want to keep an eye

17:56 - on that, make sure I don't let

17:57 - that go too far. What I'm going

17:59 - to do with those vegetables.

18:01 - I'm going to saute them down in

18:02 - fresh butter.

18:03 - I'm going to use fresh saffron

18:05 - from that and just a little bit.

18:07 - Saffron is probably one of the

18:08 - most expensive seasonings on the

18:11 - planet.

18:11 - So I'm using probably about I

18:15 - don't even know if that would

18:16 - measure on a scale, but just a

18:17 - very, very small amount and

18:18 - you'd be amazed at how much

18:19 - flavor that actually brings to

18:20 - the dish.

18:21 - My parmesan.

18:23 - I'm going to use some fresh

18:24 - garlic. Going to break these

18:28 - down a quick and easy way.

18:35 - I want to give these mints. This

18:42 - knife is what's called a vustaf

18:44 - knife.

18:45 - It's a German steel knife, which

18:47 - is a pretty popular type of

18:48 - knife.

18:50 - There's plenty others.

18:51 - Japanese styles. Anything like

18:53 - that, but this one's my personal

18:55 - knife.

18:56 - I've had it for a couple of

18:57 - years and it maintains its edge

18:58 - very well.

18:59 - What I'm going to do now is pull

19:00 - my asparagus and my carrots out.

19:03 - Just double checking them. Make

19:04 - sure they're tender.

19:10 - Sit them in my ice bath.

19:11 - And now what they're going to do

19:15 - is again. It's going to shock

19:18 - them. So it's going to hold all

19:18 - of that color in, that

19:20 - crispness. They're not going to

19:21 - get soggy.

19:23 - It's the way I prepare every

19:24 - single vegetable that hits the

19:25 - plate here.

19:26 - All right.

19:26 - Now the fun part.

19:27 - Now we're going to start cooking

19:29 - my risotto.

19:33 - Here we are. All right.

19:44 - I'm going to get flame under

19:45 - this pan here.

19:46 - Get that nice and hot and what

19:51 - I'm using is it's an olive oil

19:54 - blend.

19:55 - It's olive oil and grapeseed

19:56 - oil. Grapeseed oil has a high

19:58 - burn temperature.

19:59 - So rather than olive oil, which

20:01 - has a burn temperature of about

20:02 - 220 degrees, this will last up

20:04 - to about 475 degrees, which will

20:07 - allow for a much better sear for

20:08 - my scallops and just better for

20:13 - saute in general.

20:17 - All right so we're going to let

20:18 - that get hot.

20:19 - I'm going to peel down this

20:20 - carrot.

20:20 - Now this carrot is specifically

20:22 - going to be used to garnish.

20:24 - I'm going to take this and make

20:25 - a carrot rose out of it.

20:34 - What I'm going to do. Make a

20:38 - little rose out of that. I'm

20:45 - going to start searing my

20:45 - scallops.

20:46 - So you could see this pan's

20:47 - very, very hot.

20:48 - The oil's smoking as soon as I

20:50 - put the oil in there.

20:53 - Right.

20:54 - Nice and hot.

20:55 - Now the ideal temperature to

20:57 - sear scallops that is about 450

21:00 - degrees. So normally people

21:02 - don't take a thermometer to

21:03 - their pans.

21:04 - Good rule of thumb is when you

21:06 - see smoke like that you know

21:09 - you're at the proper

21:09 - temperature.

21:11 - If you have the right oil

21:14 - vegetable oil, canola oil, the

21:16 - olive oil, grapeseed oil blend.

21:18 - They all have higher burn temps

21:20 - that are above 425, 450, 475.

21:23 - So once that starts smoking you

21:25 - know your scallops are going to

21:26 - stick. Be very careful as I drop

21:30 - these. All right.

21:43 - I'm going to lightly season over

21:44 - top again not to overpower the

21:46 - scallop.

21:47 - You want that natural flavor,

21:49 - the natural sweet and subtle

21:50 - flavor to come out. Now that

21:54 - this is nice and hot.

21:56 - I'm going to drop my Julianne

21:58 - sun dried tomatoes.

22:00 - Right.

22:03 - Let these cook down a little

22:04 - bit. Also going to put a little

22:09 - bit of garlic in there.

22:12 - Maybe about a teaspoon of

22:13 - garlic.

22:18 - Now I want to keep my eye on

22:19 - this.

22:20 - There's no worse flavor than

22:21 - burnt garlic so once I had the

22:23 - garlic in there I want to keep

22:24 - an eye on it and as soon as that

22:28 - starts to toast, get a golden

22:30 - brown color.

22:31 - I'm going to hit that with my

22:32 - white wine.

22:32 - Now what I'm doing with the sun

22:34 - dried tomatoes is I'm cooking

22:35 - them down and I'm allowing all

22:37 - the essential oils to come out

22:38 - of them and all the natural

22:39 - flavors.

22:40 - Before I add my risotto in.

22:43 - So they're toasting up pretty

22:47 - nice. You always want to be very

22:58 - careful.

22:58 - We have a hot pan and you're

22:59 - adding wine to it.

23:02 - Always assume that a flame is

23:03 - going to shoot up and that's all

23:05 - right as long as you're ready

23:06 - for it.

23:09 - All right.

23:10 - Now you see that that kind of

23:13 - orange red liquid that's in

23:14 - there. That's all my natural

23:15 - flavor from those sun dried

23:17 - tomatoes so at this point I'm

23:19 - going to add my risotto in. And

23:34 - I'm going to drop the

23:35 - temperature a little bit. In the

23:39 - meantime I'm going to flip these

23:41 - scallops and you'll see that

23:43 - beautiful golden brown color on

23:46 - them.

23:47 - Wow.

23:47 - Nice.

23:50 - Now it's down to not take very

23:52 - long to cook it all.

23:53 - Now I'm going to add my heavy

23:55 - cream to my risotto.

24:03 - Now traditional risotto calls

24:05 - for chicken stock.

24:06 - I do make my risotto with

24:08 - chicken stock, but I use heavy

24:10 - cream. Gives it a much more

24:11 - velvety and creamy texture and

24:14 - flavor.

24:15 - All right.

24:15 - I'm going to pop my scallops in

24:16 - my oven set at three hundred

24:17 - twenty five degrees just enough

24:20 - to get the centers nice and up

24:22 - the temp, but not to burn them

24:23 - or dry out.

24:26 - Again I have this on a low heat.

24:28 - I don't want my cream to scorch

24:30 - or my risotto to burn or

24:31 - anything like that. So keep it

24:33 - on a low heat.

24:33 - I just keep an eye on it.

24:39 - Right. Now for my vegetables and

24:41 - my garlic we'll let that toast

24:48 - down again.

24:49 - Let them get a nice golden brown

24:50 - color on it.

24:51 - That's going to bring out the

24:52 - flavor of the garlic. I've

25:03 - learned there's a very fine line

25:04 - with garlic.

25:05 - You let it go, let it get golden

25:07 - brown, but you have about a 10

25:08 - second window before you start

25:09 - to turn into burnt garlic.

25:11 - So I want to keep my white wine

25:12 - handy just in case and again

25:18 - keeping an eye on the risotto,

25:22 - making sure that's not burning.

25:28 - All right. Now that's the color

25:30 - that I'm looking for.

25:31 - You see that's changing color

25:32 - quick.

25:34 - So soon as I started to see that

25:35 - toasty golden brown color I'm

25:38 - going to hit that with my white

25:40 - wine again. Expecting a little

25:44 - bit of a flame. For my

25:54 - vegetables in here a little salt

25:59 - and pepper. And my herbs. With

26:13 - that all kind of married

26:14 - together.

26:16 - Give it a minute.

26:17 - Turn my flame down a little bit.

26:21 - All right.

26:22 - I'm going to pull these out.

26:24 - Should be nice.

26:26 - They should have a little

26:26 - firmness to them.

26:28 - Yeah.

26:30 - All right.

26:32 - Now that all my food's hot and

26:33 - ready to go.

26:34 - I'm going to start plating. Now

26:38 - what I have here is a

26:39 - horseradish beet cream that's

26:41 - made with fresh beets that are

26:43 - locally sourced, peeled down,

26:45 - boiled in red wine and red wine

26:47 - vinegar, giving them a very

26:48 - unique acidic taste combined

26:50 - with horseradish and a little

26:52 - bit of sugar.

26:53 - It's phenomenal sauce.

26:55 - Now this is the fun part.

26:57 - You kind of just make it up as

26:58 - you go.

26:59 - As long as you follow a few

27:01 - simple rules of plating you kind

27:04 - of make your own creation here

27:05 - so. Now I'm going to put my

27:13 - risotto on here.

27:18 - This is called a ring mold

27:19 - that's just got to hold my

27:20 - risotto together.

27:21 - So it's not spreading out all

27:23 - over the plate. See, it's picked

27:30 - up that very nice red tint to

27:32 - it.

27:32 - So you know all those flavors

27:34 - are kind of married together.

27:38 - All right.

27:39 - And make sure that's packed for

27:40 - all time.

27:45 - All right.

27:48 - Next I'm going to drop my

27:48 - scallops on here.

27:54 - Now again there's no real

27:56 - science to this just as long as

27:58 - it's aesthetically pleasing.

28:07 - Right.

28:08 - Last but not least my

28:10 - vegetables. And again most of

28:16 - our vegetables are locally

28:18 - sourced.

28:19 - We try to get as much from local

28:20 - Amish farmers and just local

28:22 - farms around here as we can.

28:43 - Here you have your seared

28:46 - scallops with a sun dried tomato

28:48 - risotto, fresh locally sourced

28:50 - asparagus, and baby carrots in a

28:51 - horseradish beet cream.