How a Master Chef Built One of the Country's Best Restaurants In Elk, California — Mise En Place
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Published 2022-08-10
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Credits:
Producer: Daniel Geneen
Director: Daniel Geneen
Camera: Connor Reid, Jay Simms
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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All Comments (21)
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What's everyone's favorite rock cooking method? Also head over to Instagram to follow along with the team! Chef Matt: instagram.com/matthew.kamm, and the restaurant: instagram.com/Theharborhouseinn
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It's so refreshing to see a high end restaurant that doesn't dump foie gras, caviar and truffles on every course. This place looks amazing.
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When you don’t use caviar and truffles, you can’t hide behind luxury ingredients. Chapeau to these chefs.
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The most impressive part is how local all the ingredients are. Truly incredible
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Kudos to the chef for highlighting staffs efforts and their successes throughout the day, and not just the failures.
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this is the first time I have seen abalone prepared properly on youtube. my dad and godfather would dive for ab when I was a kid and this is so close to how they would prepare it. kept it in sea water at the right temp, top cut off, pounded, and ensuring the ab is stress free to minimize chewiness. really refreshing to see this norcal technique of cooking the ab being preserved and shared. absolute master class chef.
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Now these guys get it. No bells and whistles. Just great ingredients that were thoughtfully sourced and good cooking.
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If Mise En Place was a TV program. It's will definitely win some sort of Emmy award for sure.
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ate here on my honeymoon last year and was blown away - one of the most memorable and enjoyable meals of my life. So awesome to see it highlighted in one of my favorite video series and get this glimpse behind the scenes. unsurprising to see the dedication and thoughtfulness behind this excellent restaurant. great job to all involved in this vid!
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First fancy restaurant where I feel like i would have no problem paying high prices. Such unique food, admirable owner, beautiful view.
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5:40 They literally just walk up to the ocean and harvest their ingredients lol I love it ! That's amazing
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its like christmas when one of these drop
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"I remember those days where I cooked breakfast, that's why we push on". As a chef I felt that line really hard. Breakfast is the one true evil in this industry and anyone who has experienced it never wants to go back.
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everything about this video is fantastic, from the sourcing of the ingredients to the lack of stereotypical fine dining ingredients to the technique of the chefs to the beautiful restaurant with the absolutely gorgeous scenery. more of this for mise en place in the future
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This is one of my favorite series on Youtube. I've watched or listened to these videos nearly a dozen times each. This is the first restaurant where I could see myself eating the menu. Thanks for featuring them.
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Watching those guys doing an incredible job is very satisfying! As a chef myself I really enjoy this great content!
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This has been my favorite Mise en Place video that I've watched. I love the way they do everything and where the menu is sourced from. It's all amazing to see and experience a little bit of the kitchen from my own home.
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That was probably the most inspiring episode for me. I love the exclusive use of local ingredients, the rustic yet sophisticated premises and the amazing view! Well done to those guys for all the extremely hard work!
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Every course is executed with great precision, intentionality and care. The Pork looked amazing with zero gradation from end to end. Their deep knowledge of every ingredient is impressive, and their timing during service is something to behold. Also the term "high maintenance table" used at 12:39 was a very classy/gracious way of saying difficult guests that are very hard to please.
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“An easy day is a day you’re not moving forward” My husband and I went to this restaurant just a few days ago and as someone who cooks pretty regularly, I am floored by how much work they put into every dish. It’s not just the crafting of the dishes, but growing and harvesting the ingredients, using ingredients that are just outside their door in unique ways while also representing the Northern California coastline spirit, and not being tempted to use typical luxury ingredients like caviar. I appreciate they don’t cut corners and take a very curated approach to each dish and they stick to their principles on how they approach food in a sustainable way. I’m from Nor*Cal and the coastline is the prettiest in the world in my opinion, and every dish is an homage to the beauty and essence of its natural beauty. You really cannot find a restaurant like this let alone recreate these dishes. I’m also beyond impressed that they provide a non-alcoholic drink pairing where they take the exact same meticulous approach as they do with any other drink or dish. Also, Douglas Fir tea anyone? I didn’t think it was possible. I’m looking to come back in the summer time to see what their menu brings.
