what an amazingly clean, simple , chowder! really cool.

The best my wife and I have ever had. We come a few times every year, and ALWAYS order extra to take home. Delicious!!!

so cool, thankyou going to try this .

I have made this, following the video instruction. It is really easy and surpicingly delicious. The layering and cream give a great mouth sensation which is very interesting. Because most of the work is done one day in advance, it is a great to combine this in a dinner.

What cut of veal Rocco

🤤 wow ! I’m making these asap

I was just there last week. Was dreaming about the Pave ever since

This looks amazing.

👨🏼‍🍳🌷🌶️🥘👏🌿🫑

What a great chef

The recipe for pasta explosion

I’m sorry but what mozzarella did you say to use?

This looks so good! Was just looking for fun avocado recipies and I definitely found it! Happy cooking

Can’t wait to try it ❤❤❤

hmmm….I dunno. Duck fat, not heavy cream and cheese, is traditional.

I am about to book an Omakase and can’t decide between Kadence and Soseki! Is Kadence better?

Just baked this tonight but noticing the cream curdled at the top. Was expecting that not to be an issue wirh heavy cream. Any ideas?

1:36 sometimes I come back to this video of me working at epcot, thank you for the emotions this video gives me evrytime 😎

I like the melting of the sugar on the pineapple. I will have to give this a try.

I’m try this tonight

Looks Interesting! Heading there today, hope I have as much fun as you did! 🐻‍❄️

I had this Wednesday, I love the presentation. The aroma of the hickory smoke. 😎👍

i also noticed the helicopter had the disney cruise line logo on the side of the helicopter

Sword Fish preparation is very nice, lovely so tasty I hope, frying baking all happen, very nice to watch, Richard Blais is explained well, desire coming to come there and taste that, Super, lovely, amazing and perfect dish. A very tasty sea food preparation I hope.

😊😋👍👍👍👌👌👏👏👏👏

🔥 ᴘʀᴏᴍᴏsᴍ

That's my sister you guys

You wouldn’t make your guests peel their shrimp. Why make them did out the muscles and shell them. Gross.

Looks great, sounds great. BUT your location requires parking in a PAY parking structure. POOR LOCATION CHOICE.

I respect you for (rightly) correcting Tucci, but I was surprised that you combined your ingredients over the ice.

Guy helped so many food places.

I love Disney fl

Great recipe but what kind of cheese ?

Looks excellent! Can't wait to eat there next week.

The seafood looks so fresh!!

2 pieces of pro were 45 bucks for us

I love this dish and have ordered it 3 times. I could eat the fried capers as a snack!

μπετόν αρμέ :D :D :D , reinforced concrate

The callback to Auntie Mame was PERFECTION!

Great clear job As long as we follow along, looks fabulous finished when you cut it open, .

Great video! Thank you! I had an old fashioned at the Oceanaire in Orlando a few years back. It was one of the best mixed drinks I’ve ever had. I’d love to see the Oceanaire recipe and process for that old fashioned!!!

Would I love a great big bowl of that right now!!! And of course, you make it. You are such a gifted chef.

#boycottumisushi #umisushiisracist establishment #umiracsim

Nice

this is exactly the video my brain needed thank you

I like Italian food SO MUCH! Thanks for sharing this I’m going to have to share this with my girl. She wants me to learn how to cook! This looks sooo good can I get a bite? Haha jk but cool posts. I actually post on my channel about Italian related things, actually I feature a bunch of Italian food in our comedy videos. We aren't getting that much attention like you do. Any feedback would be appreciated! I subscribed to your channel, maybe you'd want to do the same? Let's collab on something though message me on Instagram @servidiohs we'd love to feature you on our channel.

So, I made this recipe tonight, extremely excited as we'd had some Potatoe Pave at a local high-end restaurant and I wanted to recreate it. Every bone in my body said DO NOT ADD 7 Teaspoons of salt, but I thought, heck, this guy is the chef at the Waldorf Astoria, this shit has to be good, so I followed the recipe to a tee. DO NOT ADD 7 TEASPOONS OF SALT, lol.. This has to be a misprint. It was salty as hell and ruined the dish, next time I will put 2 teaspoons. I knew better but trusted the recipe anyway, hopefully this helps someone.

Your amazing chef! Great to see you - I’ll be buying the Book 🍾❤️👏

I love how simple layered flavours can be. I love assertive food, after 30+ years of being a vegetarian --- I love spicy and spice. Thank you Scott for this demonstration.

Steak Tartare is one of my favorites!