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Hey guys its Mackenzie, and we're here for the final night of Chef dance at Sun dance I'm really excited because we're about to go in the kitchen with one of my friends Marcel Viceroy he's from Top Chef and Marcel's quantum kitchen, and he's cooking up a storm for us let's go inside and check it out hi I'm are slave your own, and we're here at Sun dance actually cooking a dinner at chef dance what I wanted to make was just kind of like dishes that I would like to eat and also keeping in mind that we're in park city there's snow on the ground it's freezing outside, and so I wanted to do like really homey sort of like comfort dishes like food that you just want to devour first course is a Karachi crude, and we're basically just taking the really, really fresh Karachi that came in today slicing it and serving it with a ray of different vegetables, so we have some orange segments slice turnips castelvetrano olives shaved fennel we just lightly shave the fennel put in a little of lemon, and then I made a tarragon vinaigrette for that the second course I'm actually so show you how to make is a kale salad the key to making a kale salad is anything you've ever learned about making a kale salad throw up any sort of salad door death window so kale as you can see it's like super this is actually a cobble Nero also known as Dino kale also known as Tuscan kale, and you can see it's really, really hearty and pretty fiber is pretty tough, so we went ahead and D stem the kale you want to dress the kale salad anywhere from like an hour like 30 minutes before you actually and what we're going to do now is massage it, so I have the pistachio I odd basically what we did was ground pistachios up with a little of Daniels and shallot Daniels is a vinegar and the shallots are basically like an onion but a little smaller a little red, and we let the shallots master in the bangles for about 15 minutes then we put it in a blender and basically ground the vinegar the shallots and pistachios together and then emulsified it in olive oil and salt this pretty mature be really rough with it squeeze it like that choke it out a little yeah toss that salad girl toss that's it, and now we're going to add the full persimmons right there actually chocolate persimmons chocolate please we have pomegranate seeds going to provide a nice texture but also an antioxidant great for immune system really, really healthy and then voilà there you have the kale salad with persimmons pomegranate seeds pears and a pistachio out after that we are going to do a braised short rib we actually cook the short ribs overnight in an elk stock actually, so we're going to braise the bison short ribs in ELQ stock, and we actually just cook them in the oven overnight low and slow left the bone in, and we're going to serve it with Brussels sprouts roasted Brussels sprouts apple butter and Africa so the sweet treat this evening is a bread pudding, and we actually took vanilla beans and infuse them in bourbon how...
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