Tag Archives: Eater Videos

Inside Views: New York Michelin-Starred Korean Steakhouse ‘Cote’ (Video)

NYC’s Cote is the only Michelin-starred Korean steakhouse in the world. See what it takes for its team of highly trained chefs to get ready for dinner service as they prepare about 3,000 pounds of beef per week and hundreds of plates of banchan for the restaurant’s Korean barbecue-style service.

Credits: Director/Producer: Daniel Geneen Camera: Connor Reid, Murilo Ferriera Editor: Daniel Geneen

Views: How Louisiana Rice Farmers Produce Millions Of Pounds Of Crawfish

Rice farmers like Mike Frugé of Cajun Crawfish in Louisiana figured out that the two year growing cycle of crawfish synced perfectly with the two year cycle of the rice crop. He shows us how his rice fields are seeded with baby crawfish every other year, creating a new source of food and income for farmers in the area.

Credits: Host: Daniel Geneen Producer/Director: Connor Reid Camera: Connor Reid, Matthew Koesy Editor: Mike Imhoff

Profile: Pitmaster Matt Horn Perfects ‘West Coast-Style BBQ’ (Video)

Horn Barbecue pitmaster Matt Horn fell in love with barbecue from a young age, when he learned to get a feel for how to make juicy, tender, and smoky brisket, ribs, and other meats from his grandfather’s smoker without even using a thermometer. Now, he cultivates his “West Coast-style” barbecue, inspired by a combination of Central Texas barbecue, traditions from the deep south, and Horn’s Bay Area roots, at his restaurant in Oakland.

Wine & Spirits: Making Handmade ‘Fire-Charred Whiskey Barrels’ (Video)

Adirondack Barrel Cooperage uses traditional coopering methods to build spirit barrels out of American oak. Their one-of-a-kind barrel charring and toasting process imparts complex flavors in spirits, like smoke, coconut, vanilla, caramel, and more.

Website: https://www.adirondackbarrelcooperage…

Credits: Producers: Carla Francescutti, Pelin Keskin Director: Carla Francescutti Camera: Murilo Ferreira, Carla Francescutti Editor: Carla Francescutti

Foods: ‘Expert Beekeepers Harvesting Honey From Two Million Bees’ (Video)

Zach & Zoe Sweet Bee Farm owners Kam and Summer Johnson started keeping bees after learning how raw and local honey could benefit their son, who suffered with asthma and seasonal allergies. After studying how to best keep bees, harvest honey, and keep up their own bee farm, they were able to sell their local honey to restaurants around NYC, and even have a shop in Chelsea Market. https://zachandzoe.co/

Foods: How Japan Has Been Making Soy Sauce For Over 220 Years (Video)

Masatsugu Fueki uses the same traditional practice of making soy sauce that his predecessors used at Japan’s Fueki Syoyu Brewing over 220 years ago. Fueki takes us through the factory and the multi-step natural brewing process which only uses three ingredients — soybeans, flour, and salt.

Credits: Producers: Carla Francescutti, Pelin Keskin Director/Camera: Tofu Media Editor: Carla Francescutti