English subtitles for clip: File:In the Kitchen before the Korean State Dinner.webm

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♪♪ (music playing) ♪♪

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Cristeta Comerford:
Today we're getting ready
to prepare for the Korean

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State Dinner.

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And, you know, as a chef, it's
always kind of like a key

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whenever you plan a menu, that
you work around what's available

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out there.

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And it so happened that we have
some kids from Tubman Elementary

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School and Bancroft Elementary
School that did some garden

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harvest last week.

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And we're actually incorporating
some of those lettuces that we

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got from the garden and
actually our first course,

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which is a squash soup, came
from the garden as well.

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So, you know, 230 people
is a lot of people.

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And hopefully our garden would
be big enough to sustain for

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that many people.

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But what we've done is kind of
like take some ingredients from

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there that would kind
of like, you know,

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marry with whatever is
locally available, as well.

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And let's take you to the
garden salad side here.

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It's a wrapped salad in daikon.

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Daikon is that wonderful
Korean ingredient.

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So what we are actually doing
is trying to put a little nod

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towards the Korean ingredients.

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It's going to be dressed later
on with sesame vinaigrette and a

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little masago rice pearl.

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So it's really, really light,
and it's really beautiful.

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So for the main
course, of course,

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they have glove (inaudible),
wonderful beef,

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and rib eye is the cut.

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What's going to happen with this
beef later on is that we're just

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going to like lather it with a
little bit of compound butter,

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nice garlic scallion.

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Scallion is such a wondrous
Korean ingredient.

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And it's going to be served an a
bed of turnip greens that came

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from actually a farm
that's family owned up

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in Baltimore County.

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And then, of course, Bill,
he'll explain to you the

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pastry upstairs.

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Bill Yosses:
We chose an ingredient that is
popular both in Korea and the

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United States and is
seasonal, and that's pears.

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We worked on these
blown sugar pears.

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That will be one of the
elements on the plate.

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We also chose another universal
flavor, that's chocolate.

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We blended layers of fine milk
chocolate and a little bit of

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malted milk for a real
American kind of sweet.