their food is the perfect balance of
gourmet and greasy spoon it’s for over
eaters larger into overeating hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’re meeting
the minds behind Montreal’s Joe beef
book is called the art of living
according to Joe beef so what is that
exactly what is the food philosophy here
the philosophy is more about the
restaurant and living in the garden you
know it’s a fourteen hours in that in
the day of Joe beef kind of so we kind
of write about everything that we do
here at the restaurant as a quiet times
in the backyard to the raging time at
the bar when did you first become
passionate about food ingredients
cooking Mecca no I don’t know it’s and
we’ve always both of us since we’re kids
we’ve been up to you know trying to
figure out ways how to make things more
delicious and put them in our belt you
have a Betty Crocker oven I did a light
I didn’t but I used to have this book
and I used to show you how to make
castles out of Ritz crackers and cheese
how would you describe the type of food
made here the oyster bars were American
oyster bar you know oysters with
horseradish and everything and the food
is more Bistro French in the dessert sir
traditional French pastry dessert but
with soft-serve ice cream and all the
meats we have all the meats private
chicken duck v horse horse wild red over
whale halibut would you say you have any
signature dishes that’s spaghetti
lobster cannery yeah it’s all the best
things it’s cream bacon chives spaghetti
and a lobster very good it’s super easy
to make would you say you have any tips
for out I have a kid for him get a good
wooden cutting board and have a sharp
knife at home or you know even those
cool tomato knives you know the serrated
Victorian odds I end up using that so
much
I give our steak knives yeah yeah just a
good stack of metal bowls a good knife
and a cutting board it’s all you need
basically a good pan yeah
there’s one recipe called kale for a
hangover Jimmy other important handy
tips like that if I buy a whole bunch of
spinach by the end of the saute and I’m
like who’s at the enemy I had enough buy
buy a whole head of broccoli yep but a
whole head of kale saute with bacon and
cream and it gets better it’s like
there’s natural MS Jean kale and it’s
very good and you do feel better after
that how important you say fresh
ingredients are to your cooking super
important of course there’s no other
ways but there’s some things you know
like fresh green peas to Canada Triple A
fresh pre frozen green peas of this at
the supermarket are better and corn you
know these are come from fields in the
province of Quebec generally at a corn
as well and they get their available
froze I use fresh Quebec triple a cannot
Canada great greed peds frozen corn all
the terminal it’s delicious use the peas
here dudes
yeah the peas to make a soup green pea
soup look in the blender it’s a best as
opposed to using it starchy peas from
Guatemala for example or from Kenya that
would not travel they say that in the
first two hours 50% of the sugar from
the peas is gone we have to be very
careful with all that stuff and that may
be the point a Joe be somewhat all I’d
rather you know I’ll get in a fight with
a customer about tap water oh I don’t
drink tap water do I don’t you have any
imported water that’s idiotic
really right up get out of here you know
you’re a bum what’s your favorite
ingredient to cook with yeah like apple
juice mustard garlic I’m back into
garlic for some weird reason I love
doing all yeah real garlic but a lot of
garlic with with something prepared very
simply I like the canola cold-pressed
canola oil I like it a lot it’s halfway
between mustard and nut oil it’s very
good
what would your dead man walking meal be
duck rabbit slow roasted the Ducks
tender we needed me move my hand
pour a little bits of honey on it lots
of salt
I would eat just like big mustard
rabbits with spatulate mustard seed
spatula
maybe some some pieces of Pam on top or
yeah sounds like a plan
thanks very much good thank you
gourmet and greasy spoon it’s for over
eaters larger into overeating hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’re meeting
the minds behind Montreal’s Joe beef
book is called the art of living
according to Joe beef so what is that
exactly what is the food philosophy here
the philosophy is more about the
restaurant and living in the garden you
know it’s a fourteen hours in that in
the day of Joe beef kind of so we kind
of write about everything that we do
here at the restaurant as a quiet times
in the backyard to the raging time at
the bar when did you first become
passionate about food ingredients
cooking Mecca no I don’t know it’s and
we’ve always both of us since we’re kids
we’ve been up to you know trying to
figure out ways how to make things more
delicious and put them in our belt you
have a Betty Crocker oven I did a light
I didn’t but I used to have this book
and I used to show you how to make
castles out of Ritz crackers and cheese
how would you describe the type of food
made here the oyster bars were American
oyster bar you know oysters with
horseradish and everything and the food
is more Bistro French in the dessert sir
traditional French pastry dessert but
with soft-serve ice cream and all the
meats we have all the meats private
chicken duck v horse horse wild red over
whale halibut would you say you have any
signature dishes that’s spaghetti
lobster cannery yeah it’s all the best
things it’s cream bacon chives spaghetti
and a lobster very good it’s super easy
to make would you say you have any tips
for out I have a kid for him get a good
wooden cutting board and have a sharp
knife at home or you know even those
cool tomato knives you know the serrated
Victorian odds I end up using that so
much
I give our steak knives yeah yeah just a
good stack of metal bowls a good knife
and a cutting board it’s all you need
basically a good pan yeah
there’s one recipe called kale for a
hangover Jimmy other important handy
tips like that if I buy a whole bunch of
spinach by the end of the saute and I’m
like who’s at the enemy I had enough buy
buy a whole head of broccoli yep but a
whole head of kale saute with bacon and
cream and it gets better it’s like
there’s natural MS Jean kale and it’s
very good and you do feel better after
that how important you say fresh
ingredients are to your cooking super
important of course there’s no other
ways but there’s some things you know
like fresh green peas to Canada Triple A
fresh pre frozen green peas of this at
the supermarket are better and corn you
know these are come from fields in the
province of Quebec generally at a corn
as well and they get their available
froze I use fresh Quebec triple a cannot
Canada great greed peds frozen corn all
the terminal it’s delicious use the peas
here dudes
yeah the peas to make a soup green pea
soup look in the blender it’s a best as
opposed to using it starchy peas from
Guatemala for example or from Kenya that
would not travel they say that in the
first two hours 50% of the sugar from
the peas is gone we have to be very
careful with all that stuff and that may
be the point a Joe be somewhat all I’d
rather you know I’ll get in a fight with
a customer about tap water oh I don’t
drink tap water do I don’t you have any
imported water that’s idiotic
really right up get out of here you know
you’re a bum what’s your favorite
ingredient to cook with yeah like apple
juice mustard garlic I’m back into
garlic for some weird reason I love
doing all yeah real garlic but a lot of
garlic with with something prepared very
simply I like the canola cold-pressed
canola oil I like it a lot it’s halfway
between mustard and nut oil it’s very
good
what would your dead man walking meal be
duck rabbit slow roasted the Ducks
tender we needed me move my hand
pour a little bits of honey on it lots
of salt
I would eat just like big mustard
rabbits with spatulate mustard seed
spatula
maybe some some pieces of Pam on top or
yeah sounds like a plan
thanks very much good thank you
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