MUNCHIES: Momofuku Toronto

I’m making a little
bit of a family meal. Chilaquiles, Mexican
hangover food. A bit like a lasagna. I’m gonna put
them in the oven.>>Cooking for the people that you
work with almost as, if not more important than
cooking for our guests.>>Family meal is
a massive deal. We have a competition
between our restaurants.>>Each restaurant
get a couple of days a week where they do
the big PM family meal. Noodle Bar does
it one day, Daisho does it the next, Shoto does it
the day after. And it just keeps rotating
around like that.>>There’s a trophy
that gets moved around depending
on who wins.>>The best family
meal of the month gets the trophy for
a month. Bibimbap 45 bowls
all along here, it’s pretty awesome.>>It’s I mean, it’s
kind of a lame trophy.>>It’s really ghetto. I think someone
just picked it out from
the Dollar Store.>>But you know, the guys
take a lot of pride in having that in their
kitchen for the month and when they lose it you
know, they, they feel it.>>At the end of the day,
we all need to eat.>>At the end of the day.>>Tasty things,
every day.>>It’s all people
being happy.>>The winner doesn’t
really matter.>>Well, the winner
does get to eat out of the trophy, though.>>[LAUGH].>>I gonna drink Jager
out of this later. [SOUND]. [MUSIC] My name’s Sam Gelman, I’m the executive chef
at Momofuku Toronto. I’ve been with
Momofuku for six and a half years, opening
this project was my third opening with Momo. The decisions was
made by Dave and his partner Drew to open
a restaurant in Toronto, it’s a great city, the
food scene is awesome, you know, this was just
another opportunity for us to do something
different and new and cool. This was a,
a huge challenge to open. You know when we
were originally conceptualizing what this
place was going to be, we just had all
these ideas, and one thing turned
in to another. And then all
of a sudden we had four concepts stacked
on top of each other. When we came
here to Canada, it wasn’t just like we’re
going to take all this stuff that’s worked for us before and bring
it and plop it down. We use that maybe
as a starting or a jumping off point but
then we expanded that and the restaurants are so
different they each have their own identity and
they really are, they operate differently,
they staff differently, you know, they require
different equipment. It wasn’t like we
just replicated one thing four times. They were all really
different, so it really was like opening four different
restaurants in one. Momofuku is an ideal. It’s a way of working,
and we’re a really team
oriented group, so we all work
together on the ideas, and there’s 146 of us. 144 are Canadians, and they’re really the ones
that are the heart and the soul of
the restaurant. All of us together doing
what we believe is right, trying to make
people happy. [MUSIC] Mitch and I have
the Momo experience, so we can, you know, be the
mentors in that fashion.>>Hear that? That’s soup.>>You got that
recipe down, dude.>>Name is Mitchell Base,
Chef de cuisine, Momofuku Shoto. I started in, with Momofuku in 2008
with the opening of Ko. When we decided to
come up here and open, we needed someone
to kinda come along, someone other
than myself, that knew
the Momofuku way, and Mitch was the perfect
candidate, so we tapped him
to open Shoto. We offer a ten course
tasting menu five nights a week, and then we
also do a smaller menu, six courses or so
a couple nights a week. And we pair
wines with that. It’s really
an experience.>>This is a brown
butter vinaigrette.>>We have hot
Shimeji stems. These are the caps to
all these stems, we marinated in shallots and
sherry vinegar all day. Black truffle and
chicken skin. You got. Lobster has been
on a few times, classic French, a protein
with some sort of sauce.>>We have poached
lobster with shell fish tandoor ,brussel sprouts
and lemon puree. Easy on lemon puree,
don’t eat it all at once.>>I don’t know
some people can talk shit about lobster, saying it’s like of
it’s just lobster. Whatever, I don’t know. Eat lobster,
it’s pretty damned good. I don’t care
what people say. [LAUGH].>>I ran in to Mitch
Bates three years ago. He was up here doing
a little scouting trip. Maybe a year later I
ran in to him again. We were actually out watching a couple
soccer games at a pub. He just turned
around to me and goes, where the fuck
do I know you from? A couple days later I
met Sam and, hired. My name is Hans and I’m
the chef de cuisine at Noodle Bar here at
Momofuku Toronto. Opening up a noodle
bar in Toronto and having that flagship
in New York City, it’s taken as
a challenge and a lot of people
come here and they say well,
I had that in New York, oh this dish they don’t
have in New York. And, and, it’s kinda
gotten away from that competition thing and it’s more like
a brotherly thing.>>Do you want to come?>>So it’s basically
pancake batter white kimchi and
yam inside here. We’re going to
put a burger in between the layers. We’ve got some smoked
goat’s milk cheddar. This guy’s not
on the menu, but we do make it from
time to time. We take a whole brisket,
grind it, and we put the, char siu
marinade on it mayo. Here comes our burger. I put this guy on top,
always gonna out it up with the salamander until
that, cheese melts. This is fermented,
red peppers, typically just, pureed. And this is
fermented tofu, that have been
pureed with saki and turmeric, basically,
kimchi furikake, smoked daikon, scallions. [MUSIC] It’s pretty gross, eh?>>Yeah.
>>It’s gross and awesome all at
the same time.>>It’s so good though. Maybe we can call it
okonomiyaki burger.>>Okonomiyaki
cheese burger.>>Yes it is, holy.>>The staff,
the staff version.>>I carry one. This is the okonomiyaki
cheeseburger. [MUSIC]>>We got our noodles
hanging out here.>>How do you know when
the noodles are ready?>>The timer’s
gonna tell me. It’s a very spicy noodle. We’ve recently
changed the name to extremely spicy. Some people eat this and they got no
problem with it. We’ve had little girls, six year old
kids come in and order this noodle,
no problems eating it. We had a man the other
night who was so pissed off at how
hot this noodle was, he wiped off his table,
put all his glasses and plate ware on
the floor and went out the front door. So upset that it was so
hot, but it says on the menu it’s an
extremely spicy noodle. So, I don’t know what
to tell that guy. Scallions on top, and this is pickled
Thai chile on top. We start serving this guy
with a glass of soy milk. It’s not something you
wanna do to yourself.>>And this here is our
extremely spicy noodles.>>I like spicy food.>>Are these girls able
to eat the very spicy?>>Okay, my lips are
legitimately on fire now. Like my upper lip is
starting to sweat. [LAUGH].
>>Swish your, your milk around. Oh, good, thank you.>>Behind.>>All right! Let’s go.>>Behind.>>Double delta
one single, 23.>>I’m Paula and I’m one of
the sous-chefs at Daisho. And I’m Jed the other
sous-chef at Daisho. Daisho is geared towards larger format
group dinning. But also we have a full
menu ranging from big dishes to share,
small dishes. You can kind of eat
however you want.>>Our trout always
stays the same but we change it depending
on the season for the garnish. So this on the rod right
now we have a breading consisting of dried
apples, dried mustard and some panko. So we make a little
salad depending on what season we’re in. So right now we’re doing
brussel sprouts, apple, and bacon salad. And here we have some brown butter
roasted apples and some brown butter
roasted brussel sprouts. We save all the brown
butter from all our cooking, from our
brussels from our apples. And this guy will be
our dressing in here. [MUSIC]>>Oh, yeah.>>You want in there? I know you want in there.>>I, I want in
there every time.>>It’s a really
great sharing dish. They are completely
de-boned. So they’re super
easy to eat.>>It’s nice. You get the crispy
trout and then you dig in and
you go. Flesh is nice and soft. Soft shrimp. It’s very, very tasty. [LAUGH].>>Yeah, wow. That’s crazy.>>We have,
Korean rice cakes. We fry them up
on the plancha. Crispy on the outside and
nice and soft. To the inside add a pork
sausage ragu with lots of spices. To finish it, we like to emulsify just a
little bit of soft tofu. Mix it all in. They’re super popular. Everybody always wants to
get the rice cake here.>>There’s certain
staples that will always stay with
Momofuku, you know, and that’s one of them,
and it’s a great dish.>>Let’s get some sliced
scallions over the top.>>And a little bit
of crispy shallots. Those are our rice cakes.>>It’s delicious.>>[LAUGH].>>[LAUGH].>>Are you excited about
that dinner at Edulis?>>You’re getting that
duck with the duck press where you put it in that,
that old school like.>>They have a duck
press there?>>Yeah, so
we met in Nikai which is our cocktail lounge
on the second floor. We have a awesome
cocktail program there and we serve
food as well.>>Here comes trouble.>>Uh-oh.>>Cheers, guys.>>Cheers.
>>Woo!>>Let’s do it.>>Let’s go get
on that truck. Hi, Sheila.>>[INAUDIBLE]
>>She on a date. Dude, don’t, don’t
>>Oh, really?>>Don’t cock-block that.>>Oh, did we just
blow up her spot? So it was really fun to
go out with Hans and, and Paula and Mitch, and
enjoy a meal together, we don’t really get
to do that very much. It was really quite
an experience.>>So right now we’re
going to Edulis, we’re gonna have
the pressed duck.>>Ooh.>>Which is pretty
awesome because I’ve never had pressed duck
before in my life, it’s one of the few things,
I guess I haven’t tried. Pretty stoked. Toby and Michael are
running a great place, on their own,
doing their thing. Michael’s a phenomenal
talented cook, and Toby is, as well. They got a lot
of cool stuff, a lot of food that people
like us wanna eat.>>Hi.
>>Hi.>>How are you?>>It’s smells so
good in here.>>The idea behind
Edulis is just to have a restaurant,
that, you know, we’re happy to
come to everyday. And, and we just have
a building where we can do what we love,
you know. That’s what the food
at Edulis is, it’s just, you know it’s
totally the mind’s soul, that’s what it is. That’s all it
ever will be.>>We have a real
affection for old fashioned dishes, traditional things,
things that take time, things that create an
occasion out of a meal. Duck 0011. Does that mean
that they’ve only done 11 of these?>>We’re at number 11. That’s cute.>>I’ve never done one. I’m so stoked.>>That’s cool. We are number 11.>>Up next is
the first of the two courses of duck. First course is the leg,
done in a torte.>>Michael,
I don’t know if you’ve figured it out,
but each person’s supposed
to get a mushroom.>>Yeah. Torte is a very
classical, kinda hot pate basically
baked en croute. This one’s stuffed
with foie gras and black trumpets. Pick up.>>Excellent.>>I got the mushroom
on mine.>>Did you? I got a mushroom
on mine too.>>I think we all
got one didn’t we?>>We all got one.>>You know how that is.>>Fuck man. Fuck man,
that’s righteous. [NOISE] Why does everyone
always like that so much?>>You and your little
firework off, come on.>>So, we, a, make
the sauce with [FOREIGN]. All the juice has
been pressed out of the carcass, the blood
and the marrow and all the other
residual juices. Some shallots, a little
bit of chicken stock. We’re gonna finish
this off with just a little bit of,
foie gras, cuz why not? You can’t stop stirring
because the blood will coagulate. So now everything
happens very fast. So Michael’s in the kitchen
finishing the dish. A beautiful Muscovy duck. And we age it, intact for three weeks to
develop the flavor. And then we’ll just
coordinate our timing, so the sauce will be
finished just as he comes out of
the kitchen. Ah-ha.>>Aw the [FOREIGN].>>Thank you brother.>>Oh you’re leaving the
gravy boat, good on you. [LAUGH]
[SOUND].>>Who does this man? Like who does this? Who eats like this?>>I’m fucking, god damn
kink of fucking France. Where the hell
is Antoinette? [LAUGH] I don’t know
where that came from, I just made that up.>>So these are some
warm cray a l’orange, blood orange and
hardnuts on top.>>What are hardnuts?>>[CROSSTALK] I don’t
know what heart nuts are.>>They’re found
in Ontario.>>No way.>>Yep, and they are a
nut that is notoriously hard to crack, especially
to leave it intact.>>I’m gonna eat the shit
out of this heartnut. [LAUGH].>>All right get
in there, Hans.>>[LAUGH]
Baked.>>It was really
quite an experience. The food was phenomenal. The service was
phenomenal. And you just felt
like you were in someone’s home. They, they care about
what they do so passionately you
just feel it when you’re there and
eating. That was fucking
really good. So we’re going to go to
Parts & Labour now in Parkdale, Chef Matty
Matheson’s joint.>>Now we need to
eat a pig’s head.>>Fucking fat
guy coming out. Next level. Parts and Labour
restaurant in Parkdale.>>When Jed joined us.>>Yeah I ran over
after service.>>Yeah,
Matty’s a great guy. He’s been a huge Momo
supporter since we opened.>>Are you guys hungry? [LAUGH].>>I’m Matty. This is Parts and Labour. Momofuku’s cool,
they’re here, they’re gonna eat
a bunch of food. We’re gonna give them
pigs heads, and some lobster grilled cheeses,
and some fucking quail. Okay. We’re gonna
make some food. We’re gonna
make some food.>>Cool, man. Do it.
>>All right. Let’s make their
grilled cheeses. Where’s all
the the grilled cheeses? Is that all.
Did we eat all the cheese? We only got enough. So we ate all
the lobster. [LAUGH] We’re gonna make
like two grilled cheese. You guys,
start frying these. You got flour? Where’s the flour? Are these on? Where the fuck
is the spoon?>>It was late and it
was pretty awesome that his team hung around and
were willing to put that food out for us and take
of it the way they did. So we got some
Quebec quail. Look at that.>>Matty is excessive
with almost everything he does, and that’s a guarantee
when you’re hooking up with him.>>That is a fucking
cool tool.>>Butter wheel? Everybody was having
a good time there. Crushed a few beers. Ate some->>Lobster grilled
cheese sandwiches.>>Oh, yeah.
I could eat one of those right now,
actually.>>I actually didn’t eat
that much food there. I was a little drunk and
stuffed at that point. But I had some
pig head on a, what was it like a green
pancake or something. It’s pretty alright. Woo, I am for real.>>We can have, we can
have butter wheels. We need a butter wheel, I’ve never seen one of
those before in my life. They’re like 80 bucks.>>I like that single.>>Well, I want two then. You coming over, tonight?>>I think so. I hope so, Yeah.>>And we put something
big in the oven.>>I heard.
>>Look at that bitch.>>Woo. Shit.>>She’s seven bones. With back fat one. [LAUGH] That’s fucked.>>I’m ready.>>Go do a shot.>>Let’s do shots. Fucking bring it on. Shots! You guys are gonna have
a good service tomorrow.>>What’s on
your Instagrams.>>Come on, tell me. Tell me. Get all the babes. All the babes. Get a photo.>>Are we gonna
have a photo?>>All right, everyone put up
a finger like me and then look real cool. That was like a wiener
coming out, and then.>>[CROSSTALK]
Aah! That’s sick.>>I can drive three
people.>>I can’t drive anybody.>>Yeah. [LAUGH].>>We’ll see you there,
yeah.>>Yeah, yeah.>>I got a big
piece of meat, like a bit piece of meat.>>I know.>>All right cool. Thanks guys. Thank y’all, very much.>>See ya, bro.>>Whoo.
>>So Hans, Hans rolled out.>>We lost him.>>He bounced?>>He bounced. Yeah. He Irish goodbyed.
>>Are you serious?>>Yeah.>>Being the responsible
adult in the group, I tapped out, and for, probably greater
fear of throwing up all of that delicious
food we ate at Edulis.>>Well that’s good. All right, let’s go.>>All right, let’s go.>>Hans really left, huh?>>Yeah, he disappeared.>>He’s a bitch. Either that or
he’s taking a big shit right now.>>All right,
we’re going back, we’re going back to Momo.>>Right, take a right,
take a right!>>Woo.
>>Take a right, take a right. Oh.>>You missed it. Aw, Simco.
>>Oh.>>You haven’t even
met the driver.>>Holy shit,
this says Momofuku on it.>>Yeah, you didn’t know? So the other night we
headed back to Nikai, which is kinda where we
started the whole thing.>>You’re looking
good as always.>>Aw, come on.>>Hey, you made it. Awesome.
Got to see and hang out with all the
people that unfortunately didn’t get to come out
and party with us but we felt we’d throw a
little party for them as well, so they can be
part of the experience.>>Had a little bit of a another eating feast
in Nikai [LAUGH].>>How’s that big
piece of meat looking?>>Mm. Boom.>>How many
ounces is that?>>Who the fuck
knows man. It’s a whole ribeye.>>Yeah the ribeye.>>That was huge.>>Is huge. [LAUGH]>>I,
I think it was the biggest one we’ve
ever had, actually.>>It was a big boy. I don’t know if it was
the biggest one ever. Everybody says it’s the
biggest one we ever done, but it was,
it was a good size, yeah.>>Who’s carving
this bitch? I’ll go get my knife,
it’s cool.>>Yeah,
I can carve that. Who’s knife is that,
I got it, it’s cool. We can take turns, chef.>>I like that apron,
chef.>>Yeah I know, I hope
it looks good on camera, I was told stripes,
it doesn’t look good.>>I was looking for you guys! Yes, Yes!>>Oh yes.>>Where’d you get that,
Tosho?>>No, I use,
I use Really?
>>Yeah, really.>>Yeah,
it’s pretty exciting. My new knife is
pretty cool. It’s really good
Japanese steel. It was, it was great, and
it was fun to use it. Boom, boom.>>Hey,
I’m gonna skank one.>>Yeah, dude,
go in there. [SOUND]
I love. That wasn’t embarrassing.
>>I, no way man, no way.>>That, you just
never even been out, that’s how I am. [CROSSTALK].>>You had us laughing
the whole way back.>>I was trying to,
I was trying to hype it up a little bit.>>You were man. You bring
the Munchies spirit.>>Hansy, Hansy bailed. Look at these guys.>>Yeah, yeah, yeah.>>Jed made this awesome
pickling liquid and made pickle backs
at the bar. It’s good to hang out
with your team and, you know,
basically our family. We work so many hours
with all these guys and girls, and yet, you know, that’s work and, and a
lot of what we want to do here is create that
family atmosphere and, and to actually you
know be friends. [NOISE]


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