Eater
Samuel Clonts, executive chef-owner of Sixty Three Clinton, steps up to the plate for the next Eater “On the Fly” challenge! What will the Michelin-level chef make with a grocery bag of oyster mushrooms, frozen cherries, frozen crinkle fries, foie gras, lap cheong sausage, and tofu? Watch how he transforms these mystery ingredients into a tailgate snack with a fine dining twist.
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Credits:
Host: Samuel Clonts
Producer: Daniel Geneen
Culinary Producer: Christine Quach
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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For more episodes of ‘On the Fly’, click here:
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Hi Eater, please come to Canon in Sacramento!
Not exactly a dish I would associate with a tailgate but I would eat the absolute hell out of that.
You can’t forget the name of his restaurant. Named after the greatest POTUS in my lifetime.
$17 per bite and you get 4 bites
I’m not a hater of these type of frozen fries by any means. I have a bag of these in my freezer as a type this. However, I love seeing these skilled chefs have to use these when they definitely have the skills to make fresh fries. I get it though. It’s for the common man that doesn’t always have the time or energy.