How To Make David Kinch's Iconic California Dish, Tidal Pool

Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses. His time spent surfing inspires another signature dish, aptly named Tidal Pool.
Check out our website: www.mindofachef.com/
Subscribe to our channel: bit.ly/1Erevk1
Download and stream the episodes: mindofachef.vhx.tv/
PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
Check your local listings for air times here: to.pbs.org/Z0rfcq
Follow us on
Twitter: / mindofachef
Facebook: / mindofachef
Instagram: / mindofachef
Pinterest: / mindofachef
Tumblr: / mindofachef
Google+: bit.ly/1ATL99n

[@markchristopher4165]

What an amazing chef

[@TheArtificiallyIntelligent]

My favorite part was when he was making the Tidal Pool dish.

[@mattboerio]

+fwapcom well said, Sir.

[@lucidmind321]

Whoever cut those scallions...well done

[@bovko1]

How did they even do that? They are insanely uniform besides being incredibly thin. I was thinking of a mandolin, but how would you even do this with scallions?

[@pianoonparade]

it's just cut with a knife, don't overthink it.

[@limegpt]

In Ivan Orkin's shops, he has a machine that cuts it perfectly

[@botaoli6684]

david kinch himself can probably do it， i seen him cut turnips into extreme fine shreds in a video before. He is insane.

[@bobodapopper]

Cut with a knife and plunged in ice water to make then curl

[@flosscake]

Subarashi desu indeed. Pleasure watching you work.

[@kwanshawn]

Holy shit those scallions

[@RealCaribbean]

Dang, David.

[@Gourmet_Goon80]

If I could go back in time I would have beaten this guy's door down to get a job at Manresa. Sadly, it's too late, I'm now on the right path. But learning from this brilliant man and his cookbook is just fine for me. Great dish, too.

[@TheDarwiniser]

+Andrew Tozier Stay the course, never doubt or fear your dream. Who knows, perhaps Ill be upvoting your signature dish someday. ;)

[@Tadesan]

Andrew Tozier cool story bro

[@dickmeisterling3924]

Beautiful - how hot is the “broth?”

[@Tadesan]

Aromatized

[@bossman674]

Fuck me those scallions. Man...

[@captainkev10]

"Aromatized". *rolls eyes* I love this show, but I really need to start watching something other than Mind of a Chef videos haha

[@Elizabitsch]

Hmmm...scallion gel to give "light and dark."A bit twee.

[@thlee3]

this is renee/davidchange stuff

[@MrNoahFerris]

Hate it when my force fed goose falls into the tide pools

[@sidepresang5771]

The thumbnail said Tidal Poo. I'm extremely disappointed.

[@lunatec6858]

I thought foie gras was illegal in Cali. ?? Jamming a pipe down a goose's throat to stuff them to death is pretty cruel. But hey, doesn't seem to bother this clueless chef much. What happened to the law against it?

[@pianoonparade]

pretty sure he knows how foie gras is made.

[@j102srf]

Even ducks that aren't farmed for foie gras are fed that way. Do you work with agriculture? Are you a farmer?

[@animaladam5]

Also the tube doesn’t hurt them, they are made to swallow fish whole..

[@elroc1]

Luna Tec go vegan bro. Otherwise, deal w mass animal death for human food

[@GladRichGirl]

youre clueless.