Dinner Time Live with David Chang (2024) s01e07 Episode Script
Teppanyaki for Two
1
[theme music playing]
All right, guys.
Welcome to Dinner Time Live.
I'm Dave Chang.
That's my good friend Chris Ying.
He's also the self-proclaimed voice
of the Internet.
-Self-proclaimed? Democratically elected.
-[Dave laughs] Yeah.
He's supposed to help me out.
He will help me out. Um
And I'm joined
with two extremely talented people.
Hope that you brought a big appetite.
King Bach and Sebastian Maniscalco. Um
Really honored to have you guys. Um
I'm cooking
-teppanyaki.
-Thanks for having us.
-Yeah, man.
-Thank you.
Cheers.
-For the people who don't know
-Water.
For the people who don't know, he was
very nervous about this introduction,
-but I think he did good.
-[Dave] Thank you.
-[Chris] Great job.
-[Dave] Thank you.
Every time I do this,
I'm like, it's gonna be easy.
And then I'm like, no, this is crazy.
What am I doing? Um
But we're cooking teppanyaki.
A lot of people go to restaurants,
and you're not gonna see
any volcanos or, you know, lasers.
I wish I could, or fire flying in the air.
[King] Yeah.
I'm afraid I might burn things down
if I do that, but I went to my son's
I took my son to a teppanyaki restaurant
for his 5th birthday.
And I'm gonna take him there all the time
'cause he actually ate.
There's a lot of interaction.
I know that you love going
to those restaurants.
-[King] I love it.
-Um
And I wanted
to give my interpretation of that.
Also using ingredients from Costco.
All of our ingredients
-[King] Costco?
-Costco.
[King] Let me get this straight.
Seth Rogen and Ike got caviar
[laughter]
-[Dave] Yeah.
-and we got Costco?
[Chris] We may have spent some
of our budget on the caviar up there.
[Dave] Listen, if Costco had caviar,
we would use caviar too.
-[King] Right, okay, okay.
-I think they actually do, but
-[Chris] That true? For real?
-[Sebastian] Listen.
You know, my dad swears by Costco food.
Every time I'm asking him,
where'd you get the meat?
"Costco. Great deal."
So I'm really interested
to see what you did with Costco.
You guys don't go to Costco?
Costco's amazing.
-I used to. I don't got the ID.
-Yeah, the card.
I'll show you my card later.
It's in my wallet.
-[King] Can we make a duplicate?
-Yeah. I use it all the time.
And they got great stuff.
Uh, we go there a lot
for all things that the kids need. Um
I got to buy things
that I've always wanted to buy.
-King crab.
-[King] Ooh.
-Now? All right?
-I didn't know Costco did it like that.
We have some wagyu.
We have some lobster tails.
[King] From Costco?
-Okay, Costco.
-[King claps]
[Dave] Got some other things.
-It wasn't like that in the '90s.
-[laughter]
Um
[Sebastian] Let's be honest.
Is Costco, uh, for the restaurant?
Do people who run restaurants
go to Costco and get T-bone?
Well, I'm not gonna say
that it doesn't happen.
-All right.
-[Dave stammers]
I'm spraying some water here
on these chicken dumplings that I just
Put some cabbage,
ginger, garlic, uh, a little sugar.
But the reality is, I've heard stories,
there are some restaurants
that buy stuff from Costco.
[King] Is that frowned upon, or?
-We don't do it.
-Right. So it's frowned upon?
[Dave] You said it.
[laughter]
Um
The goal is,
I'm gonna make some of that lobster,
some of the king crab.
I'm gonna try
to hit some of the classics. Um
If I do it all right,
if I get to it properly,
my goal is to make a dish that combines
Sebastian and Bach together in one dish.
-What a date. What a date.
-[Dave] Yeah, never before.
No one's ever seen anything like it,
but I think you're gonna enjoy it.
It's gonna start off
with me making this bread,
so I gotta get started
to get it in the proofing oven.
Question,
'cause I've never seen this method,
putting the pot over that.
-What is that, containing the moisture?
-Yeah.
Um
Costco doesn't sell griddle lids.
[laughter]
So that's what's going on here.
And it's just to help
[King] Ooh.
[Dave] with the steam.
So I'm gonna put some more oil.
Put some more water on.
We go like that.
So I want to, uh, just give
the listeners and the viewers
a, uh, little insight
on what happens during a cooking show.
I went to go wipe my mouth,
and we got a little makeup on the napkin.
[Chris] Oh, my God.
[Sebastian] That generally doesn't happen.
Also, for you at home,
I don't know about you,
but I'm loving this little drawer.
This is amazing.
Every table should come
with a little silverware drawer.
Oh, wow.
So all I did was, uh, before you got here,
just to get the yeast activated,
I just mixed a little sugar
and warm water,
and I'm gonna mix this together
in this blender right now.
[King] Okay.
[Sebastian] What is that?
Can you make smoothies in that?
-[Dave] You can.
-Yeah?
[Dave] This is an obnoxious
I'm gonna say "obnoxious,"
but it's awesome
'cause it's extremely expensive.
It's called a Thermomix.
A lot of restaurants use it.
I'm a big advocate of it. Um
But it does everything.
It cooks, it blends, it steams.
-[King] It cooks?
-Yeah, yeah, yeah.
You can cook in it.
[King] Like a Crock-Pot,
kind of, essentially, or?
Or actually, like,
sauté and stuff in there.
-Really?
-Yeah.
[Sebastian] Me being Italian,
I have to ask
how much?
[laughter]
-You wanna check the price on a Thermomix?
-[Chris] Sure.
When I say obnoxious,
'cause I think it's 2 G's
-[King] What?
-[Sebastian] Two grand?
[Chris] Wanna play The Price is Right?
What do you think, Sebastian?
Well, since he kind of led the
I'm gonna go, uh, 1800.
Damn, 1800. That's good.
All right, let me hit him with, uh
Let me with him a, damn, 2500.
[Dave] I'm gonna go 1750. One dollar.
Uh, the non-accessorized,
straightforward Thermomix TM6
is $1499.
[King] Damn!
-[Dave] It went down.
-[Chris] Went down a little bit.
My bad, Thermomix.
Is it available at Costco?
-[Chris] Wait, who was closest?
-[King] He was closest.
The Kirkland Signature Thermomix
No, there's no Kirkland.
I mean, I know this much.
There's gonna be people like:
"Oh, man, they got Costco
to give them a bunch of money."
-No, Costco didn't give us any money.
-[laughter]
-[King] You're not doing this to do this?
-Yeah, this is all Uncle Ted's money.
-That's all, right?
-[Chris] That's it.
-We just like Costco.
-[King laughs]
You said your dad is a Costco guy.
Bach has not been.
We'll get him a card
at the end of the show.
-[Chris] We'll get him a fake Costco ID.
-Don't tell nobody, Netflix.
[Chris laughs]
You could be doing this as a?
They could be
a sponsor moving forward, no?
-Look at
-[Chris] They may.
-Always thinking, people.
-[laughter]
Trying to keep people employed.
[Dave] Can you do a pitch for us?
-Look at the camera and say, "Costco"
-[Chris] Yes, please.
[Sebastian] Yeah, Costco, um
open up the wallet.
[laughter]
We got Costco merch over there.
I didn't know
Costco was making sweatshirts.
[Chris] The Internet thinks
you sandbagged these dumplings.
You made these dumplings.
-[Dave] The Internet said?
-[King] What? Sandbagging?
[Chris] Sandbagging means
I got a word I'm thinking of
that's four words
to the people
that are critical of me right now,
about sandbagging those dumplings.
It's not a nice word.
-What does that mean?
-[Dave] I can't say
the words I wanna say here anymore.
-This is, like, Netflix, not network TV.
-[Dave] I know, I know.
[Chris] We're trying
to keep those kids watching, though.
[King] Say how you feel.
Is there a language, uh, restriction here?
We blew through, uh,
our F-word limit in the first six.
Are we TV-MA or TV-14?
What's after TV-MA?
-We're beyond MA now.
-Yeah.
I think we lost it when Seth said
he wanted to fuck the caviar.
-[King] Oh! Hello!
-That's it.
-Rewind!
-We're canceled.
[Chris] Come on, man.
So, what is sandbagging?
And this opens up a whole thing
of people commenting negativity.
How do you take Yelp reviews
at your restaurants?
How do? Hold on.
How do you guys deal with the critics,
the commentors, when you do anything?
-I'm sure you guys both have them.
-[King] Oh, yeah.
I guarantee how you feel about it
is how I feel about it,
and anyone else that's a creative
or a craftsman, right?
Don't matter the field,
if you get criticized
by an average Joe
sitting in their basement,
living with their parents,
you know what I mean?
No one else knows that.
How do you not feel anger?
But you don't do it for them.
You do it for the ones that love you.
That's important to remember.
Like, I think this is a delicious meal.
-I don't even think you have any haters.
-[Dave] Oh, I got a lot.
I got a lot.
-Nah, you're a very positive guy.
-[King] Mm-hm.
You know, you're doing it for the thing.
For me, it could be, you know,
25 great comments in one,
and I want to, you know
Where does this guy live?
-Is that wrong, or?
-[Dave] No, it's true.
Why is it the one comment
that just ruins it all?
Yeah, you could be doing a show
with the one guy not laughing.
I'm honed in on that guy.
Uh, everybody's enjoying it. That's just
I'm negative, though. I'm a negative guy.
-You're very positive in your comedy.
-[Sebastian] This is positive.
All right?
He don't even look
[laughter]
But what does sandbagging mean?
All right, sandbagging, it's like
If this was, like, Harry Potter,
this would be like the dark arts.
-Right?
-[King] Oh, dang.
If you wanna be great,
you have to learn how to sandbag,
-which is cooking ahead of time.
-[King] Yeah.
Trying to use things that actually
get better by cooking it ahead of time,
and not having anyone know, right?
-The whole thing is tricking people.
-[King] Oh.
Every restaurant sandbags.
That's just a fact.
It's just a matter of, like,
do people know or not, right?
And they don't teach you
in cooking school,
but the reality is, all the great ones
have mastered sandbagging.
[King] Really?
I'm gonna eat this one.
I want to know how it tastes.
All right.
Uh, dipping sauce,
I think you can use this onion sauce.
[King] Okay, thank you.
[Dave] So that's sandbagging.
I think somebody was watching,
thinking, "Oh, maybe"
That's honestly
why I wanted to do this show.
There's no help, no prep help.
We could do that,
but I can't act and have everything done.
Know what I mean?
And we made the dumplings literally
right when you guys walked in.
-You heard that? No sandbagging.
-No sandbagging.
[King] Haters.
[Dave] So that's just the reality.
If this was a normal live cooking show,
or a normal show
with commercials or editing,
you know, no one would ever question that.
-Right, yeah, yeah, yeah.
-So you know, this is me
-[King] You out here vulnerable.
-Yeah, that's right.
Let them know. Pound
Oh, my hands are dirty.
You can give me a little thing like that.
Mm.
-Like it?
-[Sebastian] Yeah. This is really good.
The fact that there's somebody at home
saying you're sandbagging
and you're on live TV on Netflix
that's what you should think from now on.
Guy's in his underwear,
in his house, eating cereal.
That sounds pretty good, though.
To be honest.
Wow, this is amazing.
Oh, Dave, I don't think you talked about
what they were eating when they sat down.
People are wondering
what got cleared away.
When you sit down
at a teppanyaki restaurant
there are two things
that get dropped, first, the sauces.
You got the dum-dum sauce
and, like, the onion sauce.
And then they give you the salad, right?
I changed
the vinaigrette for you, so I use
This is a Momofuku sweet and spicy.
And I added grapeseed oil,
garlic, a little sesame oil,
rice wine vinegar.
Um
And the onion sauce was onions,
garlic, ginger, sesame oil, soy.
A little water. Blend it up. Um
Then you guys
Next thing is this really thin,
doesn't look flavorful, onion soup.
And I wanted to
I thought, maybe I'll make that
like a French onion soup.
I caramelized the onions.
I did three onions, sliced them very thin.
Caramelized them in olive oil
and butter till they were brown.
And then I added
some mushrooms and some dashi.
Uh, so Japanese broth,
we cook a lot on this show. Um
-That's pretty much it.
-That's the best onion soup I've ever had.
Like, no bullshit.
-[Dave] Yeah. Suck it, France.
-[laughter]
[Chris] We just lost France, Dave.
I'm looking at the numbers.
-They're gone.
-I'm not concerned about that.
They're gone.
Um
And now
we got lobster.
[King] Oh, wow.
Let me ask you something,
I wanna dive in for another dumpling.
[Dave] Do it, man.
But I also would love,
you know, for everybody else
Is everybody else
getting this food as well?
-Like the crew?
-We're all gonna eat later.
[Chris] Lisan al Gaib. The chosen one.
The first person to ever offer food
to the rest of us.
-[Dave] That's true.
-[King] Nice guy!
[crew cheers]
You can't say you're negative.
You're not Mr. Negative.
-[Chris] Sebastian
-[Dave] You're not Mr. Negative.
I'm very hospitable
and I feel like what we're enjoying
should be enjoyed by many.
So, uh, by all means,
if you guys wanna rifle through
Two left.
-This could be a new segment.
-[Chris] Uh
-What the crew thinks.
-[Chris] They're banned from eating.
-Nah, we're gonna take lead right here.
-[Chris] Here he comes.
-Wow. This is new.
-[Chris] For me?
-Yeah.
-[Chris] Oh, my gosh. This is incredible.
[Dave] The voice of the Internet
is now the mouth of the Internet.
-[King] Come on in.
-[Chris] I've been treated like a person.
-[King] For you
-Thank you.
-From Sebastian.
-Thanks, guys.
[Sebastian] No problem.
Anytime, guys. Eat in. Eat.
You made every guest
that we've had look like an asshole.
[Chris] Hey, Dave, you're
a pretty good cook. I didn't know that.
This is good, man.
[Dave] You guys wanna do a lobster each?
Lobster and a half each?
-Yeah
-What about two lobsters each?
-That sounds like a lot, right?
-[Sebastian] That's a lot of food.
A lot of food. Now, listen, bring it on.
And the ones we don't eat
-[Chris] To the people.
-Take it easy. We can't go
Um, so this is gonna
take some time to grill up.
Uh I wasn't planning on this.
Yesterday, I made a miso butter sauce.
But I was thinking
I'm sure you like Jamaican food
because your parents.
-[King] Yes.
-Your family. I love Jamaican
I think it's future food.
One of the very few places in the world
where you have foods from Asia,
-America, Africa, India, like, all in one.
-[King] Mm-hm.
It's the best. It's one of my
The food from the Caribbean, unbelievable.
Shout-out to Paul Carmichael.
He's, like, the man.
And, uh, this is my interpretation
of like a escabeche sauce.
-Little bit.
-[King] Ooh. Okay.
I'll cook this lobster off.
Hopefully, sooner rather than later.
I made the sauce earlier today.
-[King] Wow.
-And this has some, um, allspice.
I charred some red peppers, scallions.
I blended that with garlic, ginger. Um
What else?
Soy sauce, sugar.
-[King] Wow.
-[Chris] Allspice.
[Dave] Habanero. I already said allspice.
Uh, what else?
Also, I have an ice cube in my hand
'cause if you guys saw that,
I definitely burnt myself.
-[King] Oh, you did?
-Oh, yeah. Yeah.
-We're okay.
-When did you do that?
Um, when I picked this up
and I said, "Oh, man, that's hot."
[laughter]
But no indication of pain or nothing.
I love how you really absorbed that
and kept going.
[Dave] I thought it was totally visible.
-[Chris] You played it off well.
-[Dave] Oh, yeah?
-[Sebastian] Where'd you get the ice?
-In the freezer.
-[Sebastian] Did you go over there?
-Yeah.
[King] I didn't see that.
-I didn't see any of that.
-This guy is good.
Um
-The lobster deal.
-Yes.
When I make lobster,
I normally boil it, right?
I never know when lobster is ready.
Uh, you're grilling that.
How do you know when lobster is ready
without, like, cutting it or?
I would say on
For boiling lobster, number one
Now I wish we'd boiled the lobster.
It's important to boil lobster
in extremely salty water.
In fact, if you are getting, uh,
lobster nearby the ocean,
boil it in ocean water.
-Really?
-It lives in there.
You know what I mean? And it's
a perfect salt level for your lobster.
Second of all, if you boil it,
the claws and the tail cook
at different temperatures.
Right? So if you're gonna boil it whole,
I almost always boil the claws
and tails differently.
Um
And I would say
if you're gonna boil 1 pound
A 1-pound lobster probably
has 4 ounces in a tail,
which is not that much, 1 pound. Um
That's gonna cook in four minutes.
And then put it in an ice bath.
Uh, claws might take
four and a half minutes.
-[King] You put it in ice? Okay.
-Ice bath, yeah. Um
And I would say
[Sebastian] Even though
the lobsters are cold plunging?
-What do you mean?
-[King laughs]
[Sebastian stammers] The
-Bad joke.
-[Chris] They're on trend.
I'm sorry.
I'm a professional comedian.
That was awful.
[Chris] It's too fast for us.
-[Sebastian] Uh
-I'm too slow.
Well, he's got nine things going on.
Um
So no, um And that's one thing, right?
Whenever I see
somebody boil lobster whole, I'm like
It's not the end of the world,
but part of me can't turn off
the chef brain.
Because in certain restaurants,
that's not something you do.
Um
But a lot of times in restaurants,
you're gonna parboil the lobster
just to take the meat out, right?
So cook it just a little bit,
and then finish in a pan.
Uh, these are frozen from Australia.
Freezing lobster is nice
'cause I think it tenderizes it.
Longer story on how that happens.
But, um
That's why there's no, um
I'm not like parboiling it,
'cause it's easy to take out of its shell.
I cut them open
with some scissors, and that was that.
[King] Yeah.
Speaking of Australia, Dave.
We were doing a little research.
Our producer was doing some research.
And, Bach, did you know that
you have more followers on social media
than the nation of Australia
has people that live in it?
-For real?
-Yeah.
-What?
-So our producers wanna know
if you were to convert
those millions and millions of?
-[Dave] How many followers does he have?
-He's got 26 million on Instagram,
-28 on TikTok, something like that.
-Oh, dang. All right.
-[Chris] You knew how many you had.
-Me?
-What's the name of your country?
-[Dave] What are we doing wrong here?
[Sebastian] You know what, I
There's more people
in my neighborhood than I have followers.
[laughter]
[Chris] Sebastian,
if you could rename your neighborhood,
what would it be?
-[Sebastian] Rename?
-Yeah. It's your neighborhood now.
Uh, what would I call my neighborhood?
Wow. Um
I'd call it, um
Be positive. Be positive.
Uh, unsafe.
-It's Los Angeles.
-Unsafe Hills, though.
-[Sebastian] Unsafe Hill.
-Unsafe Valley.
[King] That's funny.
[Sebastian] What do you think of this?
I'm not into this,
and I need a chef to tell me.
When they bring out the lobster
and they put the head on the plate,
or on the platter, for decoration,
we're not getting any of that, right?
There's nothing coming out of the head.
I'm not just saying this to say this.
I think the best part of lobster
is not the meat.
It's the stuff in the head.
-[Sebastian] Really?
-Yeah.
Same with shrimp,
same with crawfish, right?
When you make a bisque or a sauce,
it's not the meat that makes it delicious.
-It's all of the fat from the head, so
-[Sebastian] Ah.
You know,
I would rather make a sauce from that.
You know, that's just me.
I do think a few other chefs feel
the same way.
I love lobster meat, but, like, I'd rather
do something else with the bodies, right?
And serve that with pasta
or over rice or something.
-[Sebastian] Okay.
-But the
I think that mainly
it's just for presentation, you know.
But there is, if you want, meat in there.
But no one's gonna do that at dinner.
Do you have a special sauce
that is your own sauce that you sell?
[laughter]
I'm surprised you asked.
-That was not planned.
-That was not planned!
I genuinely wanted to know. Okay.
When'd you come up with this?
Uh, this past year.
[King] Oh, congratulations.
And where could I get some?
[laughter]
Well, funny you should ask that,
Sebastian.
It should be available
at your local supermarkets,
I think, September of this year.
[King] And Costco?
-I don't know yet.
-I'd love to make the plea. Costco!
-[laughter]
-Let's go, Costco.
-[Chris] Lot of lobster for two guys.
-It is a lot.
They'd better eat it all
or I'm gonna tell Sebastian's mom.
[laughter]
[Chris] Oh, she's following along.
-[King] How's your hand doing?
-Uh
Remember in Predator
when Jesse Ventura says:
"He doesn't have time to bleed"?
That's what I'm thinking now.
[laughter]
Like, part of me is, like,
wants to just call my mom
and put ice on it and go to the hospital
and just sulk my wounds.
-[King] Right.
-But I just
I gotta look like I'm cool and tough,
but it hurts.
Yeah, but it's stupid.
Right now, I'm more mad at myself
that I did that than it hurting.
-[King] You did it for the craft.
-It's not bad.
-There's no blisters. Nothing.
-[King] Yet.
-No. Really, if it was really bad
-[King] Yeah?
a really bad burn
blisters immediately.
[King] What's the worst accident
you've ever seen?
Oof. I've said this time and time again
and maybe we shouldn't talk about it.
Um, one of my My culinary partner
This is gonna freak people out.
cut his finger off on a bandsaw.
[King] No.
[Dave] Yeah.
He was slicing a wheel of parm.
Everyone just turned off their TV.
Sorry. We ruined the algorithm.
He cut it off, but he still had it.
So he put it back on, right?
Sewed it back up? How does that work?
Yeah, we
Somebody, maybe me, picked up the finger.
[King groans]
He picked up the fing? Wow.
-That's a true friend.
-[Dave] Yeah.
-[King] Could you pick up a finger?
-Put it on ice?
-I don't think so.
-[Chris] You have held a human finger?
You held a detached finger in your hand?
I've known you a long time.
I didn't know you held a finger.
-That's insane.
-Maybe I liked it.
[laughter]
[King] Cut off his finger. Wow.
[Sebastian] What's your take on, um?
It's another thing
that bothers me at restaurants.
I don't know if you do this,
and if you do, we'll disagree about it.
I like when you get the bill,
everything's baked
into the price of the food..
-[Dave] The tipping too, you like that?
-No, no.
I don't like to see, um, "service charge,
18%, menu-cleaning fee."
I don't want
to see extra fees on the bill.
It seems to be popular now, right?
Is there something?
I just Just charge me $3 more
for the chicken,
and don't put the extra
Are you doing this?
-Here's another thing that bothers me.
-Let it all out.
Like, the credit card charge
that the business
The 3.5 American Express thing
on the bill?
-Bake it in!
-Yeah.
[Chris] You want to get a bill
that just says, "Dinner"?
-[Sebastian] Dinner, $180.
-[King] Yeah.
[laughter]
-[Dave] Listen
-[Sebastian] What's your take?
I also agree that it would be better
if it was a one-stop shop, you're done.
But a lot of it is not the restaurant
or the chef's fault.
You got to blame the people above,
right? Like
-I shouldn't talk about it.
-[Chris] Where are you going?
[King] Let us know the secrets.
Some of it's just like, uh
The city won't let you do something
or something like that.
-Oh, it's the government. That's it.
-Yeah.
[Dave] It's always the government's fault.
[Chris] I thought
you were talking about God.
[Sebastian] I thought
he was talking about the mob.
[laughter]
The people above.
Um, wow, I cooked a lot of lobster,
that is for sure.
-That is a lot.
-That's a lot. Yeah.
-Damn, that look good.
-[Sebastian] Wow.
-[King] You really did your thing, my boy.
-[Dave] Just trying to
I want you to think
I could make this spicier.
I could have, but I didn't know
if Sebastian really wanted spicy food.
That's okay, it doesn't matter.
If it's there, I'll eat It.
-Do you eat spicy foods? You like spicy?
-Of course.
-[Sebastian] Okay.
-Of course.
Um
Oh, yeah. This.
Is this the right plate, Chris Ying?
[Chris] That is the right plate, yes,
the one you've been using.
Although you've never put
quite this much lobster in it.
[Dave] No, definitely not.
We've taken it to the meniscus.
Have you made
this type of style of meal before?
I've never made this dish before.
-[King] Really?
-No.
As I said, I made this with, uh,
miso butter before,
but I thought I'd try to appeal
to your Jamaican heritage
with a sauce that I love tremendously.
[King] Thank you, big ups.
[Sebastian] When you make something
new like this, is there anticipation?
Again, I'm comparing it to comedy.
"I got a new joke. Can't wait to tell it."
-Yeah.
-Or is it?
Yeah. Oh, yeah.
I definitely think there's a parallel.
I With jokes that you think are
gonna crush and they just don't.
-[Sebastian] Yeah.
-Like, this could be one of those jokes.
-By all means.
-[King] All right.
I'll let you know if your new joke hit.
[Dave] I mean
To both of you guys, like,
when you create something,
whether it's a joke or it's content,
or now that you were on the
Walking Dead series and you watch it,
do you feel like
you could always make it better,
or you're like, "Ah"?
I don't think like that anymore.
I just stay in the moment.
I do my best.
If they like it, they like it.
If they don't, [in singsong] suck it!
-[laughter]
-Right?
Why dwell on the negativity?
You live so Life is so short.
That's how I feel.
[Dave] Man.
-I wish I could feel that way.
-[King] This is great.
Dave, the Internet's wondering, what?
Do you like cooking on the teppan?
What are the advantages of using that?
The advantage of Teflon is
that I can cook food on it
and have sort of a flat top.
So a flat top, uh,
a French flat top, particularly, or
This is just a griddle,
like a short-order grill.
-[Sebastian] This is great.
-[King] Yeah, it's great.
You can control temperature a bit better.
And you can have hot spots.
So right now, this is the hottest spot.
This is medium hot,
this is cold, this is low.
So it allows me, without having
to turn the dial on each stove.
Um, and if this was a French flat top,
it has a center fire with outer rings,
so you know that
that's gonna be the hottest spot
and you can move everything around there.
So if you're cooking
in a professional kitchen,
it is advantageous
to have something like this, for sure.
[Sebastian] You know
what I'm lacking in food description?
You know, like, some people
You watch Top Chef, right?
And the judges are going deep
into texture, this, that.
-I go, "It's great. Great food."
-Yeah.
Is there, like, some keywords
you could give us
in describing food
that are just kind of standards?
You know who could do
a better job than myself?
Someone that has written all about food
is this guy over here.
Give me a descriptor.
Something I could say instead of,
"Oh, this is great." Or, "Mmm."
I can tell you the ones
that are overused. How's that?
[King] Great!
[Chris] See? There's not that many words.
-This is phenomenal.
-[Chris] That's a good one.
-Okay
-There's only so many words for delicious.
Okay. Here's a word I don't like
when they're describing.
"Oh, the aromatics."
Oh, does that bother me.
[Chris] You know what Dave hates?
"This flavor profile."
Nothing gets me more upset
than somebody saying, "Flavor profile."
It can be some influencer doing a selfie
of them cooking, or a food writer.
What does that mean? Flavor profile?
-It's like Just say flavor.
-[Sebastian] Yeah.
You don't have to say profile. Yeah.
[Chris] All the words become the same.
Everything is an impossibly moist pile
of ethereal, crunchy, unctuous goo.
[King] They just read the dictionary.
[Dave] You've written
so many words like that.
[Chris laughs]
But this, I love it because it's, um,
like, the flavor profile is great too.
It's sweet and spicy, which is
a great combination you did for this.
I wanted to make it spicier,
but I thought, let's not punish you guys.
This isn't Hot Ones.
Let's just keep it normal.
Um
-All right, we are moving along.
-Wow.
Sebastian, I wanted to put Dave
Since he just put me on the spot just now,
I'll do the same to him.
As he was developing this menu,
he considered doing a Chicago menu
-in honor of you and where you come from.
-[Sebastian] Mm-hm.
But then he said,
"There's not enough things from Chicago"
Whoa, whoa, whoa,
I did not say that. I did not say that.
-[King] Sound like a hater.
-I love Chicago.
What I said was,
I don't know enough about Chicago
to make a menu that's more than hot dogs,
beef sandwiches, deep-dish pizza,
-and tavern-style pizza.
-[Sebastian] That's all we got.
[Chris] I was gonna ask you
to represent a little bit. That's it?
-Throw me under the bus, dude.
-[Sebastian] That's all we got.
You already know I got in trouble
with those Costco people
with the whole rotisserie chicken.
[Chris] I was trying to turn Chicago
against you too, but Sebastian backed you.
Thought he would have my back.
So, like, this is such a chef-y thing,
but it's real.
-[King] What's that?
-Seasoning from afar.
-[Chris] Why?
-Because you got total surface area.
-[King] Mmm.
-[Sebastian] Um
You're doing it on the floor.
Would you do that at home,
just salt on the floor?
You know what, I'll try that.
I'm gonna see what my wife thinks.
[laughing] Thinks about it.
Wow. Never thought about it that way.
[Sebastian] Do you do that
at the restaurant?
So in the restaurant,
I would have, um, a sheet tray like this,
a wire rack underneath it,
so it's gonna collect most of it.
But I'm trying to maintain camera angles,
so blame the camera angles, not me.
I got to tell you, the cleanliness
of how you work is phenomenal.
I mean, when I'm cooking in the kitchen,
it looks like a bomb went off.
So is there a secret?
Is it just clean as you go?
It's discipline. And it is clean
as you go. No question. Um
But I think it's important to note that
when I was a cook just starting out,
things are everywhere, right?
You're so messy.
And then you realize that there's
a variable that is always associated
with the best cooks. Not chefs, cooks.
They're spotless.
Their stations are spotless,
they're never dirty.
And you realize that you can't be
a great cook if you're sloppy.
It doesn't happen, you know?
-You have to be both.
-[Sebastian] Yeah.
Yeah. You have to. No question.
I watch a lot of, um, cooking shows.
Not cooking shows but restaurant shows.
Um, fictional, non-fictional.
But I realize, like,
there's a whole dynamic
between the servers and the chefs.
It gets violent in these shows.
Know what I'm talking about?
Is it like that in actual restaurants?
It took me a long time to realize
how important the front of the house is.
-[King] Mm-hm.
-Um
Mainly because it's teamwork.
And at the end of the day,
everyone is trying to, you know
You're in business
to sell food and be hospitable.
-Right.
-What I mean by front of the house is
I thought that it's just about the food
and it's only about the food.
And then I realized, oh
the happier your customer is,
maybe they'd buy another drink
or another bottle of wine,
and that makes the check average higher.
And they're happy,
so, like, it's not just about the food.
It took me a long time
to realize that the front of the house
oftentimes has a faster ability to,
like, gel together as a team
than the kitchen,
especially at a new restaurant.
So sometimes the front of the house
can hide the deficiencies in the kitchen.
[King] Mmm.
-Yeah.
-And vice versa.
But it took me a long time
to appreciate that, to be honest.
-[King] Yeah.
-I used to serve I used to be a waiter.
And I didn't even want to go
in the back of the kitchen and ask,
you know, 'cause sometimes
it was taking too long
and I had people yelling at me.
And I would come back and go,
"Hey, when is it gonna be ready?"
Sometimes you wouldn't even
get a response.
So there is that hostility there
between front and back of the house
sometimes, right?
Basically, guys, I don't know
what you're talking about.
[laughter]
[Chris] What's happening now, Dave?
I'm doing everything I can
not to talk about this.
[Sebastian] Come on!
[Chris] What's happening on the teppan?
I'm making some fried rice with garlic.
-I saw a video of you cooking.
-[King] Oh, yeah?
[Dave] You wanna show us how it's done?
-[King] Yeah, let me show you.
-Look out. Look out.
-You put the seasoning on it?
-I'll do that now, chef.
[King] Okay.
[Chris] This is not his first
This is not your first time
behind a teppan, right?
No. What would be my position?
Am I a sous chef or?
-What would you call me?
-Owner.
-Owner?
-Owner.
Let me wash my hands.
Um, oh, yeah. I'll crack the eggs for you.
-Is this Windex or?
-You can use either or.
[Chris] Use the white one.
-What's the blue one?
-That's for
-[Chris] Don't worry about it.
-He said don't worry about it.
[Chris] The shrimp are going on.
I'm worried about
where these shrimp are headed.
[Sebastian] What kind of shrimp is that?
[Dave] Uh, Costco shrimp. Is that right?
[laughter]
[Chris] From the Kirkland Sea.
[Sebastian] It's gray. The ones I have
are pink. What's the difference?
You're buying shrimp
that's already cooked, likely.
[Sebastian] Oh, okay.
-Can I do one of those things too?
-Oh, yeah, dude.
-What is this?
-Salt.
Salt.
[laughter]
All right.
We're gonna do it like:
[makes sound effect]
Here.
All right. Show us how it's done.
What you mean, show?
You gotta give me some instruction.
-[Chris] Chop and stir.
-Oh, chop and stir?
Just fold it in.
You think I know what I'm doing?
I saw the video of you, I was like,
you know way more than I do.
Yeah, you right. Move aside, chef.
[Dave] Here you go.
[Chris] Yes!
-Yes.
-It is all about the facial expressions.
Let's put crab meat in.
Yeah, put the crab meat in.
That was gonna be my next suggestion.
-The king crab.
-[Chris laughs]
-Got that king crab.
-[Chris] It's looking good.
How do you like your shrimp?
-Medium well?
-Uh, yeah, medium rare, please.
-Medium rare.
-Is there a temperature on shrimp?
I left the tails on
because you might be able to do the flip.
-Wait, okay.
-Right? You know how to do the flip?
I can practice.
-You really don't. I wouldn't even try it.
-Oh, really?
[Sebastian] What's the flip?
When you go out to these places,
they always throw the tail.
-[Chris] They flip you a shrimp.
-They flip you a shrimp.
-Which one is good to go?
-Try this one.
This one?
[Dave stammers]
-You can eat this?
-No.
-Yeah.
-What do they do, Chris?
-They throw the tail, right?
-They show this.
[Chris] Show the flip.
It's about to happen. Let's go.
You were about to let me feed him shell.
-[Chris] You were gonna feed him the tail?
-Here we go.
Ready? Open wide now. Not that baby mouth.
I want a big gap in there.
[all cheering]
There you go.
-Live TV, live TV!
-We did it!
[whoops]
-Wow.
-Oh, oh, wait, hold on now.
That toss was sponsored by
[laughter]
Wow! I can't believe we pulled that off.
That's amazing.
-[Sebastian] That's funny.
-[Chris] Wow. Wow, wow, wow.
Ying, that was pretty good.
[Chris] Tell Uncle Ted. You see that,
Uncle Ted? That was live TV.
[King] Thank you.
[Chris] King crab.
-I'll have some still. Yeah.
-[woman] Still?
[Chris] Uh, this is the point,
Dave won't warn you guys,
but I'll be your buddy and tell you
that there's a lot of food here.
[King] Uh-huh.
There's still a tremendous amount of food.
-[King] Still?
-Yeah.
-Oh, I thought that was it.
-[Chris] Oh, no.
I told you, at the top of the show.
I told you, I am trying to, like,
make a dish
that is a composite
of the both of you in one thing.
All right? It ain't this.
I do have that bread that's proofing,
that I hope is proofing.
Oh, yes, it's proofing.
[King] Oh, nice.
What does that mean, proofing?
You know what,
what does proofing even mean?
It's letting the bread rise.
-Oh, okay.
-Yeah.
All these tough questions
you're throwing at me.
[King] We're trying to learn.
Did I put too much salt?
No.
Ooh.
[Dave] I think that's good. That's good.
Two more minutes.
Just give me an idea, though,
of how much food is after this.
-It's like a?
-[Chris] A tremendous amount.
-No way.
-It's a big It's big. It's big.
-Where is it?
-How long is the show? Three hours?
It a tremendous amount to eat
in a small amount of time. No.
I don't want to ruin it.
I've said enough. I've said enough.
[King] This is great.
What's the best way to?
'Cause me and my girl,
we try different ways to cook steak.
What's your favorite way to cook steak?
I think over charcoal is really nice,
but pan roasted is really nice.
And what I'm doing right now is, again,
pretty much what you do
in a teppan restaurant.
-I would never do this any other way.
-[King] Mmm.
I took my worst knife that I have to
I would never ever do
what I'm doing with a nice knife ever.
Sebastian, I believe you have described
your ribeye as the most incredible ever.
Do you want to share
some secrets to your steak?
Well, what I do is, um
[stammers] I used to cook steak.
It always used to be burned
on the outside, raw on the inside.
And I was taking it
from the refrigerator right to the grill.
Like a charcoal grill.
But now I put the steak in an oven at 275
for about to 45 to 50 minutes.
I take it out,
let it rest for about 15, 20.
While I got a cast iron skillet,
white hot.
-Look at this guy.
-[Chris] I love this.
Then I'll just do a two-minute sear
on each side,
and serve salt and pepper, no sauce.
I just I like to have
the steak be the star of the dish.
So, uh, that's my technique.
And, um, I get my meat
from, uh, Snake River Farm,
which seems to be the best, uh,
the best steak I could find.
-You might have a different
-[Dave] Do a plug.
Do a 20-second commercial,
Snake River Farm.
[Sebastian] That was
That was the commercial.
-See how
-[Dave] Organic!
Very organic, in the conversation.
I'll be expecting a box, maybe.
-[Chris] Wait, Snake River Farms
-Snake River Farms.
[Chris] we put the [hisses] in steak.
[King] Ooh.
-Maybe? Maybe?
-[King] I like that.
-[Sebastian] There's a slogan.
-Somebody should hire you.
I need that influencer money.
Come on, now.
[King laughs]
[Dave] All right.
[King] I'm checking on you.
How's the hand?
We're good.
-[King] Okay.
-We're good.
[Sebastian] Good, good.
[Dave] All right.
You know what, my drawer has seemed
to run out of a knife.
-Can I have one more knife?
-Oh, me as well, please.
-[woman speaks indistinctly]
-[King] Oh.
[Sebastian] Oh.
-Got another one.
-There we go.
-[King] There we go. Thank you.
-[Sebastian] You got it.
I forgot to take the tails off,
so you'll have to do that.
-[King] We got it.
-[Sebastian] That's all right.
[King] This is great.
[Sebastian] What's the Internet chatter?
Are we getting any, uh?
Is there like a chat room that you're in?
-I've got a few chat rooms open.
-[Sebastian] Yeah?
Some are personal,
some are professional related.
Uh, I do have
some questions for you, Sebastian.
People are noticing that maybe
you've got a Netflix Is A Joke show,
not a little one, a big one coming up.
-Yeah.
-We were talking about Dave being nervous.
Do you get nervous
playing for Hollywood Bowl?
Uh, no, not nervous at all. Uh
Earlier in my career,
I would have gotten anxiety,
but, uh, you know,
I've been doing it for 25 years now.
So I'm not worried.
Do you have a preference between
the huge venue and a smaller one?
I think comedy should be enjoyed
at a comedy club.
Uh, that's my preference as a performer.
Once you start getting
into the larger venues,
you lose the intimacy of the crowd,
and there's nothing like going
to a comedy club
and having somebody literally
one foot away from you
and they're seeing everything you do.
When it gets into the Hollywood Bowls
and the arenas
You know, I don't think it's meant to be
enjoyed in a hockey arena, you know.
But that seems to be
I mean, that seems to be
the new comedy club nowadays.
Everybody's doing arenas.
It used to be
not so many comedians did it.
But now with the Internet,
I think everybody is being exposed
to a lot larger audience.
Yeah.
[Chris] Dave, you feel that way
about a restaurant?
Your dream is
a small, intimate six-seater?
My dream restaurant is actually
just two more people, four seats.
[King] Mmm.
The option to do five,
but that's never here.
I have, you know, a nice piece of tuna.
I have some nice meat behind me.
Some vegetables,
like one or two vegetables,
some eggs and rice, and that's it.
It's three courses,
I'm cooking the rice, slicing you fish,
cooking some meat just like this.
Giving you some really nice fruit
at the end. That's it.
What about that excites you?
Just the person, like the personality?
What is it?
Keep the riffraff out.
[laughter]
-Know what I mean?
-Yeah.
-I can be extremely selective.
-Right, right.
What do you look for in a customer?
That's the funny thing.
So much of what I'm saying
already exists in Japan.
And I think for the best restaurants,
a lot of them are turning
into these invitation-only restaurants.
[King] Mmm.
What you're looking for is a good diner.
Somebody that is kind,
somebody that shows up on time.
Somebody that isn't loud
when other people are eating.
They finish all the food.
They're just respectful.
Just be a good diner, you know?
The no-asshole rule applies to everything.
-Yeah.
-Uh-huh.
You mentioned,
"finish all the food." Um
How is that possible?
[Chris] Bach, you think
you're a good diner?
[King] I can do all of the
The whole list except finishing the food
because we have so much.
-You have so much.
-But if it wasn't like that
-No one's judging you, Bach.
-Good.
-What about those haters online?
-[Chris] Definitely judging.
-Right.
-[Dave] They're judging you.
They judged me before I even sat down.
[Dave] All right.
So
Is the steak marinated in anything,
or just salt and pepper?
-Just salt, just pepper.
-This is really good.
[King] Mm-hm.
Here is the last course.
This will also be your dessert.
[Sebastian] Wow.
[Chris] Any guesses?
Any guesses on that?
[Chris] On the dessert course?
-No clue.
-Bread pudding?
[Chris] I think it's somewhere
right between those two things.
This is the bread that I formed earlier.
-[King] Uh-huh.
-And I'm gonna
[King] That was in the oven?
Proofing, yeah.
I'm gonna griddle it on there.
Oh, wow.
[Chris] This is the dough you started
at the beginning of the show?
-[Dave] Correct.
-[King] Oh, wow.
Is bread something you enjoy making?
I like this kind of bread
because it's imperfect.
It's supposed to be imperfect.
I love flat bread quite a bit.
Uh, which is why I think
I also love pizza so much.
I love all bread, frankly,
but this bread, I like,
because you can do it quickly
and it's not, like,
super precious, you know?
[Chris] What's the plan, Dave?
I think it's time to reveal.
[Dave] Uh
-I'm gonna make Yes.
-[King] Can I guess?
-Okay. He's from Chicago.
-[Dave] Yeah.
So it gotta be some kind
of flat-bread pizza situation.
Yeah, a little bit.
Maybe, if it's dessert, you're gonna slap
some Nutella on there.
[laughter]
-Am I on it?
-You're close.
And I wanted to
You're the inspiration
for doing the teppan, all right?
And wanted to do something
that was Chicago,
which is the beef, right?
Italian beef sandwich, which is delicious,
and you dip it in beef jus.
But also, like, I don't want
to just make a facsimile.
So I wanted to show, like,
we're in Los Angeles. I wanted to
give you a little L.A. flair.
I also am a big fan of the flatbread.
A lot of it came from Turkey,
so this is
It's got all kinds of things.
It's gonna have a little Korea in it.
Little bits of everything.
And this is gonna be
the Voltron for you two.
-I love it. I love it.
-Okay.
-I really have hyped it up, so
-[laughter]
I'd better come through.
-Oh, gee.
-What's your favorite cooking show?
[Dave sighs]
[Chris] Oh, my goodness.
[King] Besides this one.
I don't know. What is a good one?
[King laughs]
I don't 'Cause I don't watch.
Growing up, I used to watch Emeril
and all the stuff on PBS quite a bit.
Um, I grew up loving great chefs
of the east,
great chefs of the west and Europe.
-[King] Mm-hm.
-But for me, it was PBS stuff.
Martin Yan. Yan Can Cook.
He's the OG. There's so many.
Is there a chef in the culinary world
that is just, like,
the Michael Jordan of chefs
that everybody goes, "This guy"
I mean [stammers]
I mean, every chef has an ego.
-Everybody probably thinks they're best.
-[Dave] I'm offended you asked me.
[Chris] Sebastian,
would you ask Michael Jordan
-who's the Michael Jordan of basketball?
-[laughter]
Even Michael Jordan's got
a favorite basketball player.
-You know?
-[Chris] True, true.
I would say That's a
What do you think, Ying?
All-time, all-time?
Uh
I'd put Ferran Adrià. I'd put
I don't know. It's so hard.
[Sebastian] Who is it? Ferran?
Who's the greatest of the French?
We've alienated the French,
they're not listening anymore.
Who's the greatest in France?
Right now? I mean, I don't know.
I mean
[Chris] Passard?
[Dave] Passard There's so many.
Yannick Alléno.
I mean, I think It's hard to say
whoever's the best, you know?
One, singular.
-Yeah.
-I think it's a collection.
I mean, how do you feel about comedy?
Is there somebody that is?
[King] It's difficult.
You know, I don't know. I
Eddie Murphy, for me, is one
of the funniest guys I've ever seen.
-Yeah.
-Not only in stand-up. But in
Sketch and movies.
So it's kind of hard to top that, but
There's a lot of funny cats out there.
[King] Mm-hm.
-At least for me, I grew up on him.
-[Dave] What about you?
-Who's the funniest person to you?
-Uh, man, I got a list.
Eddie Murphy, Dave Chapelle,
Jamie Foxx, Martin Lawrence. Um
-I should name some white people.
-Maybe.
[laughter]
-Oh, shit.
-Jesus.
My single guy was Black.
Jim Carrey?
-[Chris] He's white, yes.
-There we go. Whew.
Dodged a bullet with that one.
[Chris] Nice save.
You remembered a white guy. [laughs]
[Dave] This is a lot of process
for this one sandwich.
-It's a sandwich of sorts.
-[Sebastian] Ah.
This is a tenderloin that I cooked
with some mirepoix,
and then I deglazed
and I made this beef jus,
with a lot of aromatics of the flatbread.
This is where I'm going to
make this a little bit like a taco
you might get in 1986.
[Sebastian] Now, for the viewers.
I don't know how hot you must be,
-but I'm boiling on this side.
-[laughter]
-You get used to it. You get used to it.
-[King] Mmm.
[Chris] Viewers are wondering
I know you don't have all the words,
but how's the food?
This here was extremely
filling.
[Dave] Whoa, you crushed It.
Dude.
-I'm
-[King] Damn. See, I told you.
-Now he's a better customer.
-[Chris] He is.
Can I get a to-go box?
-[Chris] You can, but
-[Dave] He's MVP right now.
-[King] Damn!
-[Sebastian] Listen.
[Dave] I mean,
you did help me out with that pass.
Right, right, right. Yeah.
[Sebastian] No, listen, I am MVP,
but on the way out of here,
I'm gonna pass away.
[laughter]
I've Ever since I turned 50,
I start sweating as I'm eating.
I don't know when,
why that happens, but, uh
Even when I go to bed,
I wake up in a sweat like around 2, 3:00.
If I have meat past 6:00
-[Dave] You get the meat sweats?
-What are you, early 30s?
Yeah, 35.
Once you turn 50, you wake up
and think you're having a stroke
because you had a lamb chop
at 7:00 at night.
I hope I don't get to that.
That sounds horrible.
[Chris] Nah, it's pretty good.
-It's manageable.
-[Dave] Pretty common.
-[King] Really?
-[Chris] The meat sweats.
-[King] The meat sweats?
-[Sebastian] Mm-hm.
All right.
-[Chris] All right, Dave.
-[Sebastian] Oh, my God.
[King] That looks amazing.
Well [sighs]
I turned it down
'cause it was burning a little bit.
I need time. We're running out of time.
[King] We're running out of time?
I really want a to-go box,
if that's possible.
[Dave] We're gonna give you a to-go box.
-Thank you.
-No question.
[Chris] I mean
My girl might want some too.
She's watching.
Thank you.
[Chris] Sebastian, you worked
in a lot of restaurants, right?
Yeah, I got Yeah.
First job was at the Olive Garden.
I used to be a server there.
Then I used to work in a place
called the Living Room
in Schaumburg, Illinois.
And then when I moved out here in '98,
I worked at the Four Seasons Hotel
in the Windows Lounge for seven years.
So very familiar with the hospitality,
food game
[Chris] It's important to note
that he chose not to stay
in the hospitality industry.
[laughter]
No, but I wish I would've learned more,
'cause I was exposed to a lot of things,
and I was so concentrated
on being a comedian, you know.
We had Thomas Keller come
to the Four Seasons,
do a tasting,
and I really didn't pay attention
because I was so focused on other things.
But I wish I would've learned more
while I was there,
but what are you gonna do?
[Chris] And, Bach,
you didn't work in restaurants,
but I read you were a lifeguard?
-[King] Yeah, I was a lifeguard.
-[Dave] What?
-Uh-huh.
-[Chris] What was your save rate? Okay?
-I didn't save no lives, but
-You lose any?
Nope. Didn't lose any, but I'm
I didn't really Yeah, let's just say,
it's a good thing I don't do that no more.
The CPR certification thing,
it's not easy.
I'm glad you didn't lose any lives.
I realized after asking, if you had,
that would have been bad to ask.
[King] Yeah, that would have
been very, very, very bad.
-[Chris] What's on there, Dave?
-Giardiniera.
-[Sebastian] That's This is now
-This is
-[Sebastian] I'm having flashbacks.
-Yeah?
And now we're gonna put some chili crunch.
This is gonna recreate
some of that potentially Calabrian chili
-that people love so much.
-[King] This is amazing.
[Sebastian] Wow.
I got to get this for Instagram.
Hold on, now.
[Sebastian]
This is how confident he is. He's
[laughter]
He's taking stills on live TV.
[laughter]
[Chris] I'm loving this.
All right.
-[Sebastian] Wow.
-Let's hope this works.
-[King] Oh, it will. I believe in you.
-[Dave] Oh, it's so hot. Whew!
So hot.
[King] Wow, this is amazing.
Okay, folks.
[Chris] Oh, my goodness.
-[Sebastian] Jeez.
-[King] Wow.
-You guys
-[Sebastian] Wow.
that is
That is a ode to the two of you.
Let me give you some broth.
-[Sebastian] Wow. This is tremendous.
-[Dave] You gotta dip it in here.
I'm vegan, but I can't wait.
[laughter]
-Oh, so we dip it in there? Okay.
-Oh, yeah.
This is a ode to Sebastian's Chicago.
We love Chicago. Chris, we love Chicago.
[Chris] I mean, I do. I know I do.
[Sebastian chuckles] Oh, man!
Oh, my God.
[Dave] Should I?
I think I should get in there.
Wow.
-The flavor profile. Mmm.
-[laughter]
That chili really, uh
Really kicks you.
-That's pretty good. I mean
-[Sebastian] Mm-hm.
It's really a little bit of
deep-dish pizza flavor.
It's a little bit of Italian beef.
-It's a bit of a lot of things.
-[Sebastian] Wow.
That is delicious.
[King] You might be
the Michael Jordan of chefs.
-That's it.
-[Dave] No, no, no.
Come on, believe in yourself.
We on Netflix live TV.
[Dave] Um
Before we get you out of here,
just want to say, really,
you guys are hilarious.
Looks like you're enjoying this.
That makes me so happy, right?
This is exactly the kind of food
that I like to make.
It's an homage to so many things,
and even though no one's had it before,
sort of makes sense.
But because this is
a Costco-themed episode as well,
we got you some swag.
-Hey!
-[Sebastian] Oh, wow!
-Look at this.
-[Chris] A little bit left in the budget.
[Sebastian] Nice.
In case you guys wanted
a little stuff in large sizes.
-Not Costco without Kirkland.
-That's right. That's right.
See, you guys missed the caviar episode,
but we set you up.
We set you up nice.
-No one else got the swag bag like this.
-They got caviar.
-We got bath tissue. Okay.
-You never know.
You'll need that later.
-You'll need that later.
-[Chris] Right.
-A full service Dinner Time.
-[Sebastian] Thank you. Wow.
-[King] This is amazing. Thank you.
-[Sebastian] Thank you so much.
-Great.
-Get you some
Here.
[theme music playing]
-Pretty good?
-It was phenomenal.
[Sebastian] This is, you know
Everything. The lobster,
this and that, the other thing
When it comes down to it
[theme music playing]
All right, guys.
Welcome to Dinner Time Live.
I'm Dave Chang.
That's my good friend Chris Ying.
He's also the self-proclaimed voice
of the Internet.
-Self-proclaimed? Democratically elected.
-[Dave laughs] Yeah.
He's supposed to help me out.
He will help me out. Um
And I'm joined
with two extremely talented people.
Hope that you brought a big appetite.
King Bach and Sebastian Maniscalco. Um
Really honored to have you guys. Um
I'm cooking
-teppanyaki.
-Thanks for having us.
-Yeah, man.
-Thank you.
Cheers.
-For the people who don't know
-Water.
For the people who don't know, he was
very nervous about this introduction,
-but I think he did good.
-[Dave] Thank you.
-[Chris] Great job.
-[Dave] Thank you.
Every time I do this,
I'm like, it's gonna be easy.
And then I'm like, no, this is crazy.
What am I doing? Um
But we're cooking teppanyaki.
A lot of people go to restaurants,
and you're not gonna see
any volcanos or, you know, lasers.
I wish I could, or fire flying in the air.
[King] Yeah.
I'm afraid I might burn things down
if I do that, but I went to my son's
I took my son to a teppanyaki restaurant
for his 5th birthday.
And I'm gonna take him there all the time
'cause he actually ate.
There's a lot of interaction.
I know that you love going
to those restaurants.
-[King] I love it.
-Um
And I wanted
to give my interpretation of that.
Also using ingredients from Costco.
All of our ingredients
-[King] Costco?
-Costco.
[King] Let me get this straight.
Seth Rogen and Ike got caviar
[laughter]
-[Dave] Yeah.
-and we got Costco?
[Chris] We may have spent some
of our budget on the caviar up there.
[Dave] Listen, if Costco had caviar,
we would use caviar too.
-[King] Right, okay, okay.
-I think they actually do, but
-[Chris] That true? For real?
-[Sebastian] Listen.
You know, my dad swears by Costco food.
Every time I'm asking him,
where'd you get the meat?
"Costco. Great deal."
So I'm really interested
to see what you did with Costco.
You guys don't go to Costco?
Costco's amazing.
-I used to. I don't got the ID.
-Yeah, the card.
I'll show you my card later.
It's in my wallet.
-[King] Can we make a duplicate?
-Yeah. I use it all the time.
And they got great stuff.
Uh, we go there a lot
for all things that the kids need. Um
I got to buy things
that I've always wanted to buy.
-King crab.
-[King] Ooh.
-Now? All right?
-I didn't know Costco did it like that.
We have some wagyu.
We have some lobster tails.
[King] From Costco?
-Okay, Costco.
-[King claps]
[Dave] Got some other things.
-It wasn't like that in the '90s.
-[laughter]
Um
[Sebastian] Let's be honest.
Is Costco, uh, for the restaurant?
Do people who run restaurants
go to Costco and get T-bone?
Well, I'm not gonna say
that it doesn't happen.
-All right.
-[Dave stammers]
I'm spraying some water here
on these chicken dumplings that I just
Put some cabbage,
ginger, garlic, uh, a little sugar.
But the reality is, I've heard stories,
there are some restaurants
that buy stuff from Costco.
[King] Is that frowned upon, or?
-We don't do it.
-Right. So it's frowned upon?
[Dave] You said it.
[laughter]
Um
The goal is,
I'm gonna make some of that lobster,
some of the king crab.
I'm gonna try
to hit some of the classics. Um
If I do it all right,
if I get to it properly,
my goal is to make a dish that combines
Sebastian and Bach together in one dish.
-What a date. What a date.
-[Dave] Yeah, never before.
No one's ever seen anything like it,
but I think you're gonna enjoy it.
It's gonna start off
with me making this bread,
so I gotta get started
to get it in the proofing oven.
Question,
'cause I've never seen this method,
putting the pot over that.
-What is that, containing the moisture?
-Yeah.
Um
Costco doesn't sell griddle lids.
[laughter]
So that's what's going on here.
And it's just to help
[King] Ooh.
[Dave] with the steam.
So I'm gonna put some more oil.
Put some more water on.
We go like that.
So I want to, uh, just give
the listeners and the viewers
a, uh, little insight
on what happens during a cooking show.
I went to go wipe my mouth,
and we got a little makeup on the napkin.
[Chris] Oh, my God.
[Sebastian] That generally doesn't happen.
Also, for you at home,
I don't know about you,
but I'm loving this little drawer.
This is amazing.
Every table should come
with a little silverware drawer.
Oh, wow.
So all I did was, uh, before you got here,
just to get the yeast activated,
I just mixed a little sugar
and warm water,
and I'm gonna mix this together
in this blender right now.
[King] Okay.
[Sebastian] What is that?
Can you make smoothies in that?
-[Dave] You can.
-Yeah?
[Dave] This is an obnoxious
I'm gonna say "obnoxious,"
but it's awesome
'cause it's extremely expensive.
It's called a Thermomix.
A lot of restaurants use it.
I'm a big advocate of it. Um
But it does everything.
It cooks, it blends, it steams.
-[King] It cooks?
-Yeah, yeah, yeah.
You can cook in it.
[King] Like a Crock-Pot,
kind of, essentially, or?
Or actually, like,
sauté and stuff in there.
-Really?
-Yeah.
[Sebastian] Me being Italian,
I have to ask
how much?
[laughter]
-You wanna check the price on a Thermomix?
-[Chris] Sure.
When I say obnoxious,
'cause I think it's 2 G's
-[King] What?
-[Sebastian] Two grand?
[Chris] Wanna play The Price is Right?
What do you think, Sebastian?
Well, since he kind of led the
I'm gonna go, uh, 1800.
Damn, 1800. That's good.
All right, let me hit him with, uh
Let me with him a, damn, 2500.
[Dave] I'm gonna go 1750. One dollar.
Uh, the non-accessorized,
straightforward Thermomix TM6
is $1499.
[King] Damn!
-[Dave] It went down.
-[Chris] Went down a little bit.
My bad, Thermomix.
Is it available at Costco?
-[Chris] Wait, who was closest?
-[King] He was closest.
The Kirkland Signature Thermomix
No, there's no Kirkland.
I mean, I know this much.
There's gonna be people like:
"Oh, man, they got Costco
to give them a bunch of money."
-No, Costco didn't give us any money.
-[laughter]
-[King] You're not doing this to do this?
-Yeah, this is all Uncle Ted's money.
-That's all, right?
-[Chris] That's it.
-We just like Costco.
-[King laughs]
You said your dad is a Costco guy.
Bach has not been.
We'll get him a card
at the end of the show.
-[Chris] We'll get him a fake Costco ID.
-Don't tell nobody, Netflix.
[Chris laughs]
You could be doing this as a?
They could be
a sponsor moving forward, no?
-Look at
-[Chris] They may.
-Always thinking, people.
-[laughter]
Trying to keep people employed.
[Dave] Can you do a pitch for us?
-Look at the camera and say, "Costco"
-[Chris] Yes, please.
[Sebastian] Yeah, Costco, um
open up the wallet.
[laughter]
We got Costco merch over there.
I didn't know
Costco was making sweatshirts.
[Chris] The Internet thinks
you sandbagged these dumplings.
You made these dumplings.
-[Dave] The Internet said?
-[King] What? Sandbagging?
[Chris] Sandbagging means
I got a word I'm thinking of
that's four words
to the people
that are critical of me right now,
about sandbagging those dumplings.
It's not a nice word.
-What does that mean?
-[Dave] I can't say
the words I wanna say here anymore.
-This is, like, Netflix, not network TV.
-[Dave] I know, I know.
[Chris] We're trying
to keep those kids watching, though.
[King] Say how you feel.
Is there a language, uh, restriction here?
We blew through, uh,
our F-word limit in the first six.
Are we TV-MA or TV-14?
What's after TV-MA?
-We're beyond MA now.
-Yeah.
I think we lost it when Seth said
he wanted to fuck the caviar.
-[King] Oh! Hello!
-That's it.
-Rewind!
-We're canceled.
[Chris] Come on, man.
So, what is sandbagging?
And this opens up a whole thing
of people commenting negativity.
How do you take Yelp reviews
at your restaurants?
How do? Hold on.
How do you guys deal with the critics,
the commentors, when you do anything?
-I'm sure you guys both have them.
-[King] Oh, yeah.
I guarantee how you feel about it
is how I feel about it,
and anyone else that's a creative
or a craftsman, right?
Don't matter the field,
if you get criticized
by an average Joe
sitting in their basement,
living with their parents,
you know what I mean?
No one else knows that.
How do you not feel anger?
But you don't do it for them.
You do it for the ones that love you.
That's important to remember.
Like, I think this is a delicious meal.
-I don't even think you have any haters.
-[Dave] Oh, I got a lot.
I got a lot.
-Nah, you're a very positive guy.
-[King] Mm-hm.
You know, you're doing it for the thing.
For me, it could be, you know,
25 great comments in one,
and I want to, you know
Where does this guy live?
-Is that wrong, or?
-[Dave] No, it's true.
Why is it the one comment
that just ruins it all?
Yeah, you could be doing a show
with the one guy not laughing.
I'm honed in on that guy.
Uh, everybody's enjoying it. That's just
I'm negative, though. I'm a negative guy.
-You're very positive in your comedy.
-[Sebastian] This is positive.
All right?
He don't even look
[laughter]
But what does sandbagging mean?
All right, sandbagging, it's like
If this was, like, Harry Potter,
this would be like the dark arts.
-Right?
-[King] Oh, dang.
If you wanna be great,
you have to learn how to sandbag,
-which is cooking ahead of time.
-[King] Yeah.
Trying to use things that actually
get better by cooking it ahead of time,
and not having anyone know, right?
-The whole thing is tricking people.
-[King] Oh.
Every restaurant sandbags.
That's just a fact.
It's just a matter of, like,
do people know or not, right?
And they don't teach you
in cooking school,
but the reality is, all the great ones
have mastered sandbagging.
[King] Really?
I'm gonna eat this one.
I want to know how it tastes.
All right.
Uh, dipping sauce,
I think you can use this onion sauce.
[King] Okay, thank you.
[Dave] So that's sandbagging.
I think somebody was watching,
thinking, "Oh, maybe"
That's honestly
why I wanted to do this show.
There's no help, no prep help.
We could do that,
but I can't act and have everything done.
Know what I mean?
And we made the dumplings literally
right when you guys walked in.
-You heard that? No sandbagging.
-No sandbagging.
[King] Haters.
[Dave] So that's just the reality.
If this was a normal live cooking show,
or a normal show
with commercials or editing,
you know, no one would ever question that.
-Right, yeah, yeah, yeah.
-So you know, this is me
-[King] You out here vulnerable.
-Yeah, that's right.
Let them know. Pound
Oh, my hands are dirty.
You can give me a little thing like that.
Mm.
-Like it?
-[Sebastian] Yeah. This is really good.
The fact that there's somebody at home
saying you're sandbagging
and you're on live TV on Netflix
that's what you should think from now on.
Guy's in his underwear,
in his house, eating cereal.
That sounds pretty good, though.
To be honest.
Wow, this is amazing.
Oh, Dave, I don't think you talked about
what they were eating when they sat down.
People are wondering
what got cleared away.
When you sit down
at a teppanyaki restaurant
there are two things
that get dropped, first, the sauces.
You got the dum-dum sauce
and, like, the onion sauce.
And then they give you the salad, right?
I changed
the vinaigrette for you, so I use
This is a Momofuku sweet and spicy.
And I added grapeseed oil,
garlic, a little sesame oil,
rice wine vinegar.
Um
And the onion sauce was onions,
garlic, ginger, sesame oil, soy.
A little water. Blend it up. Um
Then you guys
Next thing is this really thin,
doesn't look flavorful, onion soup.
And I wanted to
I thought, maybe I'll make that
like a French onion soup.
I caramelized the onions.
I did three onions, sliced them very thin.
Caramelized them in olive oil
and butter till they were brown.
And then I added
some mushrooms and some dashi.
Uh, so Japanese broth,
we cook a lot on this show. Um
-That's pretty much it.
-That's the best onion soup I've ever had.
Like, no bullshit.
-[Dave] Yeah. Suck it, France.
-[laughter]
[Chris] We just lost France, Dave.
I'm looking at the numbers.
-They're gone.
-I'm not concerned about that.
They're gone.
Um
And now
we got lobster.
[King] Oh, wow.
Let me ask you something,
I wanna dive in for another dumpling.
[Dave] Do it, man.
But I also would love,
you know, for everybody else
Is everybody else
getting this food as well?
-Like the crew?
-We're all gonna eat later.
[Chris] Lisan al Gaib. The chosen one.
The first person to ever offer food
to the rest of us.
-[Dave] That's true.
-[King] Nice guy!
[crew cheers]
You can't say you're negative.
You're not Mr. Negative.
-[Chris] Sebastian
-[Dave] You're not Mr. Negative.
I'm very hospitable
and I feel like what we're enjoying
should be enjoyed by many.
So, uh, by all means,
if you guys wanna rifle through
Two left.
-This could be a new segment.
-[Chris] Uh
-What the crew thinks.
-[Chris] They're banned from eating.
-Nah, we're gonna take lead right here.
-[Chris] Here he comes.
-Wow. This is new.
-[Chris] For me?
-Yeah.
-[Chris] Oh, my gosh. This is incredible.
[Dave] The voice of the Internet
is now the mouth of the Internet.
-[King] Come on in.
-[Chris] I've been treated like a person.
-[King] For you
-Thank you.
-From Sebastian.
-Thanks, guys.
[Sebastian] No problem.
Anytime, guys. Eat in. Eat.
You made every guest
that we've had look like an asshole.
[Chris] Hey, Dave, you're
a pretty good cook. I didn't know that.
This is good, man.
[Dave] You guys wanna do a lobster each?
Lobster and a half each?
-Yeah
-What about two lobsters each?
-That sounds like a lot, right?
-[Sebastian] That's a lot of food.
A lot of food. Now, listen, bring it on.
And the ones we don't eat
-[Chris] To the people.
-Take it easy. We can't go
Um, so this is gonna
take some time to grill up.
Uh I wasn't planning on this.
Yesterday, I made a miso butter sauce.
But I was thinking
I'm sure you like Jamaican food
because your parents.
-[King] Yes.
-Your family. I love Jamaican
I think it's future food.
One of the very few places in the world
where you have foods from Asia,
-America, Africa, India, like, all in one.
-[King] Mm-hm.
It's the best. It's one of my
The food from the Caribbean, unbelievable.
Shout-out to Paul Carmichael.
He's, like, the man.
And, uh, this is my interpretation
of like a escabeche sauce.
-Little bit.
-[King] Ooh. Okay.
I'll cook this lobster off.
Hopefully, sooner rather than later.
I made the sauce earlier today.
-[King] Wow.
-And this has some, um, allspice.
I charred some red peppers, scallions.
I blended that with garlic, ginger. Um
What else?
Soy sauce, sugar.
-[King] Wow.
-[Chris] Allspice.
[Dave] Habanero. I already said allspice.
Uh, what else?
Also, I have an ice cube in my hand
'cause if you guys saw that,
I definitely burnt myself.
-[King] Oh, you did?
-Oh, yeah. Yeah.
-We're okay.
-When did you do that?
Um, when I picked this up
and I said, "Oh, man, that's hot."
[laughter]
But no indication of pain or nothing.
I love how you really absorbed that
and kept going.
[Dave] I thought it was totally visible.
-[Chris] You played it off well.
-[Dave] Oh, yeah?
-[Sebastian] Where'd you get the ice?
-In the freezer.
-[Sebastian] Did you go over there?
-Yeah.
[King] I didn't see that.
-I didn't see any of that.
-This guy is good.
Um
-The lobster deal.
-Yes.
When I make lobster,
I normally boil it, right?
I never know when lobster is ready.
Uh, you're grilling that.
How do you know when lobster is ready
without, like, cutting it or?
I would say on
For boiling lobster, number one
Now I wish we'd boiled the lobster.
It's important to boil lobster
in extremely salty water.
In fact, if you are getting, uh,
lobster nearby the ocean,
boil it in ocean water.
-Really?
-It lives in there.
You know what I mean? And it's
a perfect salt level for your lobster.
Second of all, if you boil it,
the claws and the tail cook
at different temperatures.
Right? So if you're gonna boil it whole,
I almost always boil the claws
and tails differently.
Um
And I would say
if you're gonna boil 1 pound
A 1-pound lobster probably
has 4 ounces in a tail,
which is not that much, 1 pound. Um
That's gonna cook in four minutes.
And then put it in an ice bath.
Uh, claws might take
four and a half minutes.
-[King] You put it in ice? Okay.
-Ice bath, yeah. Um
And I would say
[Sebastian] Even though
the lobsters are cold plunging?
-What do you mean?
-[King laughs]
[Sebastian stammers] The
-Bad joke.
-[Chris] They're on trend.
I'm sorry.
I'm a professional comedian.
That was awful.
[Chris] It's too fast for us.
-[Sebastian] Uh
-I'm too slow.
Well, he's got nine things going on.
Um
So no, um And that's one thing, right?
Whenever I see
somebody boil lobster whole, I'm like
It's not the end of the world,
but part of me can't turn off
the chef brain.
Because in certain restaurants,
that's not something you do.
Um
But a lot of times in restaurants,
you're gonna parboil the lobster
just to take the meat out, right?
So cook it just a little bit,
and then finish in a pan.
Uh, these are frozen from Australia.
Freezing lobster is nice
'cause I think it tenderizes it.
Longer story on how that happens.
But, um
That's why there's no, um
I'm not like parboiling it,
'cause it's easy to take out of its shell.
I cut them open
with some scissors, and that was that.
[King] Yeah.
Speaking of Australia, Dave.
We were doing a little research.
Our producer was doing some research.
And, Bach, did you know that
you have more followers on social media
than the nation of Australia
has people that live in it?
-For real?
-Yeah.
-What?
-So our producers wanna know
if you were to convert
those millions and millions of?
-[Dave] How many followers does he have?
-He's got 26 million on Instagram,
-28 on TikTok, something like that.
-Oh, dang. All right.
-[Chris] You knew how many you had.
-Me?
-What's the name of your country?
-[Dave] What are we doing wrong here?
[Sebastian] You know what, I
There's more people
in my neighborhood than I have followers.
[laughter]
[Chris] Sebastian,
if you could rename your neighborhood,
what would it be?
-[Sebastian] Rename?
-Yeah. It's your neighborhood now.
Uh, what would I call my neighborhood?
Wow. Um
I'd call it, um
Be positive. Be positive.
Uh, unsafe.
-It's Los Angeles.
-Unsafe Hills, though.
-[Sebastian] Unsafe Hill.
-Unsafe Valley.
[King] That's funny.
[Sebastian] What do you think of this?
I'm not into this,
and I need a chef to tell me.
When they bring out the lobster
and they put the head on the plate,
or on the platter, for decoration,
we're not getting any of that, right?
There's nothing coming out of the head.
I'm not just saying this to say this.
I think the best part of lobster
is not the meat.
It's the stuff in the head.
-[Sebastian] Really?
-Yeah.
Same with shrimp,
same with crawfish, right?
When you make a bisque or a sauce,
it's not the meat that makes it delicious.
-It's all of the fat from the head, so
-[Sebastian] Ah.
You know,
I would rather make a sauce from that.
You know, that's just me.
I do think a few other chefs feel
the same way.
I love lobster meat, but, like, I'd rather
do something else with the bodies, right?
And serve that with pasta
or over rice or something.
-[Sebastian] Okay.
-But the
I think that mainly
it's just for presentation, you know.
But there is, if you want, meat in there.
But no one's gonna do that at dinner.
Do you have a special sauce
that is your own sauce that you sell?
[laughter]
I'm surprised you asked.
-That was not planned.
-That was not planned!
I genuinely wanted to know. Okay.
When'd you come up with this?
Uh, this past year.
[King] Oh, congratulations.
And where could I get some?
[laughter]
Well, funny you should ask that,
Sebastian.
It should be available
at your local supermarkets,
I think, September of this year.
[King] And Costco?
-I don't know yet.
-I'd love to make the plea. Costco!
-[laughter]
-Let's go, Costco.
-[Chris] Lot of lobster for two guys.
-It is a lot.
They'd better eat it all
or I'm gonna tell Sebastian's mom.
[laughter]
[Chris] Oh, she's following along.
-[King] How's your hand doing?
-Uh
Remember in Predator
when Jesse Ventura says:
"He doesn't have time to bleed"?
That's what I'm thinking now.
[laughter]
Like, part of me is, like,
wants to just call my mom
and put ice on it and go to the hospital
and just sulk my wounds.
-[King] Right.
-But I just
I gotta look like I'm cool and tough,
but it hurts.
Yeah, but it's stupid.
Right now, I'm more mad at myself
that I did that than it hurting.
-[King] You did it for the craft.
-It's not bad.
-There's no blisters. Nothing.
-[King] Yet.
-No. Really, if it was really bad
-[King] Yeah?
a really bad burn
blisters immediately.
[King] What's the worst accident
you've ever seen?
Oof. I've said this time and time again
and maybe we shouldn't talk about it.
Um, one of my My culinary partner
This is gonna freak people out.
cut his finger off on a bandsaw.
[King] No.
[Dave] Yeah.
He was slicing a wheel of parm.
Everyone just turned off their TV.
Sorry. We ruined the algorithm.
He cut it off, but he still had it.
So he put it back on, right?
Sewed it back up? How does that work?
Yeah, we
Somebody, maybe me, picked up the finger.
[King groans]
He picked up the fing? Wow.
-That's a true friend.
-[Dave] Yeah.
-[King] Could you pick up a finger?
-Put it on ice?
-I don't think so.
-[Chris] You have held a human finger?
You held a detached finger in your hand?
I've known you a long time.
I didn't know you held a finger.
-That's insane.
-Maybe I liked it.
[laughter]
[King] Cut off his finger. Wow.
[Sebastian] What's your take on, um?
It's another thing
that bothers me at restaurants.
I don't know if you do this,
and if you do, we'll disagree about it.
I like when you get the bill,
everything's baked
into the price of the food..
-[Dave] The tipping too, you like that?
-No, no.
I don't like to see, um, "service charge,
18%, menu-cleaning fee."
I don't want
to see extra fees on the bill.
It seems to be popular now, right?
Is there something?
I just Just charge me $3 more
for the chicken,
and don't put the extra
Are you doing this?
-Here's another thing that bothers me.
-Let it all out.
Like, the credit card charge
that the business
The 3.5 American Express thing
on the bill?
-Bake it in!
-Yeah.
[Chris] You want to get a bill
that just says, "Dinner"?
-[Sebastian] Dinner, $180.
-[King] Yeah.
[laughter]
-[Dave] Listen
-[Sebastian] What's your take?
I also agree that it would be better
if it was a one-stop shop, you're done.
But a lot of it is not the restaurant
or the chef's fault.
You got to blame the people above,
right? Like
-I shouldn't talk about it.
-[Chris] Where are you going?
[King] Let us know the secrets.
Some of it's just like, uh
The city won't let you do something
or something like that.
-Oh, it's the government. That's it.
-Yeah.
[Dave] It's always the government's fault.
[Chris] I thought
you were talking about God.
[Sebastian] I thought
he was talking about the mob.
[laughter]
The people above.
Um, wow, I cooked a lot of lobster,
that is for sure.
-That is a lot.
-That's a lot. Yeah.
-Damn, that look good.
-[Sebastian] Wow.
-[King] You really did your thing, my boy.
-[Dave] Just trying to
I want you to think
I could make this spicier.
I could have, but I didn't know
if Sebastian really wanted spicy food.
That's okay, it doesn't matter.
If it's there, I'll eat It.
-Do you eat spicy foods? You like spicy?
-Of course.
-[Sebastian] Okay.
-Of course.
Um
Oh, yeah. This.
Is this the right plate, Chris Ying?
[Chris] That is the right plate, yes,
the one you've been using.
Although you've never put
quite this much lobster in it.
[Dave] No, definitely not.
We've taken it to the meniscus.
Have you made
this type of style of meal before?
I've never made this dish before.
-[King] Really?
-No.
As I said, I made this with, uh,
miso butter before,
but I thought I'd try to appeal
to your Jamaican heritage
with a sauce that I love tremendously.
[King] Thank you, big ups.
[Sebastian] When you make something
new like this, is there anticipation?
Again, I'm comparing it to comedy.
"I got a new joke. Can't wait to tell it."
-Yeah.
-Or is it?
Yeah. Oh, yeah.
I definitely think there's a parallel.
I With jokes that you think are
gonna crush and they just don't.
-[Sebastian] Yeah.
-Like, this could be one of those jokes.
-By all means.
-[King] All right.
I'll let you know if your new joke hit.
[Dave] I mean
To both of you guys, like,
when you create something,
whether it's a joke or it's content,
or now that you were on the
Walking Dead series and you watch it,
do you feel like
you could always make it better,
or you're like, "Ah"?
I don't think like that anymore.
I just stay in the moment.
I do my best.
If they like it, they like it.
If they don't, [in singsong] suck it!
-[laughter]
-Right?
Why dwell on the negativity?
You live so Life is so short.
That's how I feel.
[Dave] Man.
-I wish I could feel that way.
-[King] This is great.
Dave, the Internet's wondering, what?
Do you like cooking on the teppan?
What are the advantages of using that?
The advantage of Teflon is
that I can cook food on it
and have sort of a flat top.
So a flat top, uh,
a French flat top, particularly, or
This is just a griddle,
like a short-order grill.
-[Sebastian] This is great.
-[King] Yeah, it's great.
You can control temperature a bit better.
And you can have hot spots.
So right now, this is the hottest spot.
This is medium hot,
this is cold, this is low.
So it allows me, without having
to turn the dial on each stove.
Um, and if this was a French flat top,
it has a center fire with outer rings,
so you know that
that's gonna be the hottest spot
and you can move everything around there.
So if you're cooking
in a professional kitchen,
it is advantageous
to have something like this, for sure.
[Sebastian] You know
what I'm lacking in food description?
You know, like, some people
You watch Top Chef, right?
And the judges are going deep
into texture, this, that.
-I go, "It's great. Great food."
-Yeah.
Is there, like, some keywords
you could give us
in describing food
that are just kind of standards?
You know who could do
a better job than myself?
Someone that has written all about food
is this guy over here.
Give me a descriptor.
Something I could say instead of,
"Oh, this is great." Or, "Mmm."
I can tell you the ones
that are overused. How's that?
[King] Great!
[Chris] See? There's not that many words.
-This is phenomenal.
-[Chris] That's a good one.
-Okay
-There's only so many words for delicious.
Okay. Here's a word I don't like
when they're describing.
"Oh, the aromatics."
Oh, does that bother me.
[Chris] You know what Dave hates?
"This flavor profile."
Nothing gets me more upset
than somebody saying, "Flavor profile."
It can be some influencer doing a selfie
of them cooking, or a food writer.
What does that mean? Flavor profile?
-It's like Just say flavor.
-[Sebastian] Yeah.
You don't have to say profile. Yeah.
[Chris] All the words become the same.
Everything is an impossibly moist pile
of ethereal, crunchy, unctuous goo.
[King] They just read the dictionary.
[Dave] You've written
so many words like that.
[Chris laughs]
But this, I love it because it's, um,
like, the flavor profile is great too.
It's sweet and spicy, which is
a great combination you did for this.
I wanted to make it spicier,
but I thought, let's not punish you guys.
This isn't Hot Ones.
Let's just keep it normal.
Um
-All right, we are moving along.
-Wow.
Sebastian, I wanted to put Dave
Since he just put me on the spot just now,
I'll do the same to him.
As he was developing this menu,
he considered doing a Chicago menu
-in honor of you and where you come from.
-[Sebastian] Mm-hm.
But then he said,
"There's not enough things from Chicago"
Whoa, whoa, whoa,
I did not say that. I did not say that.
-[King] Sound like a hater.
-I love Chicago.
What I said was,
I don't know enough about Chicago
to make a menu that's more than hot dogs,
beef sandwiches, deep-dish pizza,
-and tavern-style pizza.
-[Sebastian] That's all we got.
[Chris] I was gonna ask you
to represent a little bit. That's it?
-Throw me under the bus, dude.
-[Sebastian] That's all we got.
You already know I got in trouble
with those Costco people
with the whole rotisserie chicken.
[Chris] I was trying to turn Chicago
against you too, but Sebastian backed you.
Thought he would have my back.
So, like, this is such a chef-y thing,
but it's real.
-[King] What's that?
-Seasoning from afar.
-[Chris] Why?
-Because you got total surface area.
-[King] Mmm.
-[Sebastian] Um
You're doing it on the floor.
Would you do that at home,
just salt on the floor?
You know what, I'll try that.
I'm gonna see what my wife thinks.
[laughing] Thinks about it.
Wow. Never thought about it that way.
[Sebastian] Do you do that
at the restaurant?
So in the restaurant,
I would have, um, a sheet tray like this,
a wire rack underneath it,
so it's gonna collect most of it.
But I'm trying to maintain camera angles,
so blame the camera angles, not me.
I got to tell you, the cleanliness
of how you work is phenomenal.
I mean, when I'm cooking in the kitchen,
it looks like a bomb went off.
So is there a secret?
Is it just clean as you go?
It's discipline. And it is clean
as you go. No question. Um
But I think it's important to note that
when I was a cook just starting out,
things are everywhere, right?
You're so messy.
And then you realize that there's
a variable that is always associated
with the best cooks. Not chefs, cooks.
They're spotless.
Their stations are spotless,
they're never dirty.
And you realize that you can't be
a great cook if you're sloppy.
It doesn't happen, you know?
-You have to be both.
-[Sebastian] Yeah.
Yeah. You have to. No question.
I watch a lot of, um, cooking shows.
Not cooking shows but restaurant shows.
Um, fictional, non-fictional.
But I realize, like,
there's a whole dynamic
between the servers and the chefs.
It gets violent in these shows.
Know what I'm talking about?
Is it like that in actual restaurants?
It took me a long time to realize
how important the front of the house is.
-[King] Mm-hm.
-Um
Mainly because it's teamwork.
And at the end of the day,
everyone is trying to, you know
You're in business
to sell food and be hospitable.
-Right.
-What I mean by front of the house is
I thought that it's just about the food
and it's only about the food.
And then I realized, oh
the happier your customer is,
maybe they'd buy another drink
or another bottle of wine,
and that makes the check average higher.
And they're happy,
so, like, it's not just about the food.
It took me a long time
to realize that the front of the house
oftentimes has a faster ability to,
like, gel together as a team
than the kitchen,
especially at a new restaurant.
So sometimes the front of the house
can hide the deficiencies in the kitchen.
[King] Mmm.
-Yeah.
-And vice versa.
But it took me a long time
to appreciate that, to be honest.
-[King] Yeah.
-I used to serve I used to be a waiter.
And I didn't even want to go
in the back of the kitchen and ask,
you know, 'cause sometimes
it was taking too long
and I had people yelling at me.
And I would come back and go,
"Hey, when is it gonna be ready?"
Sometimes you wouldn't even
get a response.
So there is that hostility there
between front and back of the house
sometimes, right?
Basically, guys, I don't know
what you're talking about.
[laughter]
[Chris] What's happening now, Dave?
I'm doing everything I can
not to talk about this.
[Sebastian] Come on!
[Chris] What's happening on the teppan?
I'm making some fried rice with garlic.
-I saw a video of you cooking.
-[King] Oh, yeah?
[Dave] You wanna show us how it's done?
-[King] Yeah, let me show you.
-Look out. Look out.
-You put the seasoning on it?
-I'll do that now, chef.
[King] Okay.
[Chris] This is not his first
This is not your first time
behind a teppan, right?
No. What would be my position?
Am I a sous chef or?
-What would you call me?
-Owner.
-Owner?
-Owner.
Let me wash my hands.
Um, oh, yeah. I'll crack the eggs for you.
-Is this Windex or?
-You can use either or.
[Chris] Use the white one.
-What's the blue one?
-That's for
-[Chris] Don't worry about it.
-He said don't worry about it.
[Chris] The shrimp are going on.
I'm worried about
where these shrimp are headed.
[Sebastian] What kind of shrimp is that?
[Dave] Uh, Costco shrimp. Is that right?
[laughter]
[Chris] From the Kirkland Sea.
[Sebastian] It's gray. The ones I have
are pink. What's the difference?
You're buying shrimp
that's already cooked, likely.
[Sebastian] Oh, okay.
-Can I do one of those things too?
-Oh, yeah, dude.
-What is this?
-Salt.
Salt.
[laughter]
All right.
We're gonna do it like:
[makes sound effect]
Here.
All right. Show us how it's done.
What you mean, show?
You gotta give me some instruction.
-[Chris] Chop and stir.
-Oh, chop and stir?
Just fold it in.
You think I know what I'm doing?
I saw the video of you, I was like,
you know way more than I do.
Yeah, you right. Move aside, chef.
[Dave] Here you go.
[Chris] Yes!
-Yes.
-It is all about the facial expressions.
Let's put crab meat in.
Yeah, put the crab meat in.
That was gonna be my next suggestion.
-The king crab.
-[Chris laughs]
-Got that king crab.
-[Chris] It's looking good.
How do you like your shrimp?
-Medium well?
-Uh, yeah, medium rare, please.
-Medium rare.
-Is there a temperature on shrimp?
I left the tails on
because you might be able to do the flip.
-Wait, okay.
-Right? You know how to do the flip?
I can practice.
-You really don't. I wouldn't even try it.
-Oh, really?
[Sebastian] What's the flip?
When you go out to these places,
they always throw the tail.
-[Chris] They flip you a shrimp.
-They flip you a shrimp.
-Which one is good to go?
-Try this one.
This one?
[Dave stammers]
-You can eat this?
-No.
-Yeah.
-What do they do, Chris?
-They throw the tail, right?
-They show this.
[Chris] Show the flip.
It's about to happen. Let's go.
You were about to let me feed him shell.
-[Chris] You were gonna feed him the tail?
-Here we go.
Ready? Open wide now. Not that baby mouth.
I want a big gap in there.
[all cheering]
There you go.
-Live TV, live TV!
-We did it!
[whoops]
-Wow.
-Oh, oh, wait, hold on now.
That toss was sponsored by
[laughter]
Wow! I can't believe we pulled that off.
That's amazing.
-[Sebastian] That's funny.
-[Chris] Wow. Wow, wow, wow.
Ying, that was pretty good.
[Chris] Tell Uncle Ted. You see that,
Uncle Ted? That was live TV.
[King] Thank you.
[Chris] King crab.
-I'll have some still. Yeah.
-[woman] Still?
[Chris] Uh, this is the point,
Dave won't warn you guys,
but I'll be your buddy and tell you
that there's a lot of food here.
[King] Uh-huh.
There's still a tremendous amount of food.
-[King] Still?
-Yeah.
-Oh, I thought that was it.
-[Chris] Oh, no.
I told you, at the top of the show.
I told you, I am trying to, like,
make a dish
that is a composite
of the both of you in one thing.
All right? It ain't this.
I do have that bread that's proofing,
that I hope is proofing.
Oh, yes, it's proofing.
[King] Oh, nice.
What does that mean, proofing?
You know what,
what does proofing even mean?
It's letting the bread rise.
-Oh, okay.
-Yeah.
All these tough questions
you're throwing at me.
[King] We're trying to learn.
Did I put too much salt?
No.
Ooh.
[Dave] I think that's good. That's good.
Two more minutes.
Just give me an idea, though,
of how much food is after this.
-It's like a?
-[Chris] A tremendous amount.
-No way.
-It's a big It's big. It's big.
-Where is it?
-How long is the show? Three hours?
It a tremendous amount to eat
in a small amount of time. No.
I don't want to ruin it.
I've said enough. I've said enough.
[King] This is great.
What's the best way to?
'Cause me and my girl,
we try different ways to cook steak.
What's your favorite way to cook steak?
I think over charcoal is really nice,
but pan roasted is really nice.
And what I'm doing right now is, again,
pretty much what you do
in a teppan restaurant.
-I would never do this any other way.
-[King] Mmm.
I took my worst knife that I have to
I would never ever do
what I'm doing with a nice knife ever.
Sebastian, I believe you have described
your ribeye as the most incredible ever.
Do you want to share
some secrets to your steak?
Well, what I do is, um
[stammers] I used to cook steak.
It always used to be burned
on the outside, raw on the inside.
And I was taking it
from the refrigerator right to the grill.
Like a charcoal grill.
But now I put the steak in an oven at 275
for about to 45 to 50 minutes.
I take it out,
let it rest for about 15, 20.
While I got a cast iron skillet,
white hot.
-Look at this guy.
-[Chris] I love this.
Then I'll just do a two-minute sear
on each side,
and serve salt and pepper, no sauce.
I just I like to have
the steak be the star of the dish.
So, uh, that's my technique.
And, um, I get my meat
from, uh, Snake River Farm,
which seems to be the best, uh,
the best steak I could find.
-You might have a different
-[Dave] Do a plug.
Do a 20-second commercial,
Snake River Farm.
[Sebastian] That was
That was the commercial.
-See how
-[Dave] Organic!
Very organic, in the conversation.
I'll be expecting a box, maybe.
-[Chris] Wait, Snake River Farms
-Snake River Farms.
[Chris] we put the [hisses] in steak.
[King] Ooh.
-Maybe? Maybe?
-[King] I like that.
-[Sebastian] There's a slogan.
-Somebody should hire you.
I need that influencer money.
Come on, now.
[King laughs]
[Dave] All right.
[King] I'm checking on you.
How's the hand?
We're good.
-[King] Okay.
-We're good.
[Sebastian] Good, good.
[Dave] All right.
You know what, my drawer has seemed
to run out of a knife.
-Can I have one more knife?
-Oh, me as well, please.
-[woman speaks indistinctly]
-[King] Oh.
[Sebastian] Oh.
-Got another one.
-There we go.
-[King] There we go. Thank you.
-[Sebastian] You got it.
I forgot to take the tails off,
so you'll have to do that.
-[King] We got it.
-[Sebastian] That's all right.
[King] This is great.
[Sebastian] What's the Internet chatter?
Are we getting any, uh?
Is there like a chat room that you're in?
-I've got a few chat rooms open.
-[Sebastian] Yeah?
Some are personal,
some are professional related.
Uh, I do have
some questions for you, Sebastian.
People are noticing that maybe
you've got a Netflix Is A Joke show,
not a little one, a big one coming up.
-Yeah.
-We were talking about Dave being nervous.
Do you get nervous
playing for Hollywood Bowl?
Uh, no, not nervous at all. Uh
Earlier in my career,
I would have gotten anxiety,
but, uh, you know,
I've been doing it for 25 years now.
So I'm not worried.
Do you have a preference between
the huge venue and a smaller one?
I think comedy should be enjoyed
at a comedy club.
Uh, that's my preference as a performer.
Once you start getting
into the larger venues,
you lose the intimacy of the crowd,
and there's nothing like going
to a comedy club
and having somebody literally
one foot away from you
and they're seeing everything you do.
When it gets into the Hollywood Bowls
and the arenas
You know, I don't think it's meant to be
enjoyed in a hockey arena, you know.
But that seems to be
I mean, that seems to be
the new comedy club nowadays.
Everybody's doing arenas.
It used to be
not so many comedians did it.
But now with the Internet,
I think everybody is being exposed
to a lot larger audience.
Yeah.
[Chris] Dave, you feel that way
about a restaurant?
Your dream is
a small, intimate six-seater?
My dream restaurant is actually
just two more people, four seats.
[King] Mmm.
The option to do five,
but that's never here.
I have, you know, a nice piece of tuna.
I have some nice meat behind me.
Some vegetables,
like one or two vegetables,
some eggs and rice, and that's it.
It's three courses,
I'm cooking the rice, slicing you fish,
cooking some meat just like this.
Giving you some really nice fruit
at the end. That's it.
What about that excites you?
Just the person, like the personality?
What is it?
Keep the riffraff out.
[laughter]
-Know what I mean?
-Yeah.
-I can be extremely selective.
-Right, right.
What do you look for in a customer?
That's the funny thing.
So much of what I'm saying
already exists in Japan.
And I think for the best restaurants,
a lot of them are turning
into these invitation-only restaurants.
[King] Mmm.
What you're looking for is a good diner.
Somebody that is kind,
somebody that shows up on time.
Somebody that isn't loud
when other people are eating.
They finish all the food.
They're just respectful.
Just be a good diner, you know?
The no-asshole rule applies to everything.
-Yeah.
-Uh-huh.
You mentioned,
"finish all the food." Um
How is that possible?
[Chris] Bach, you think
you're a good diner?
[King] I can do all of the
The whole list except finishing the food
because we have so much.
-You have so much.
-But if it wasn't like that
-No one's judging you, Bach.
-Good.
-What about those haters online?
-[Chris] Definitely judging.
-Right.
-[Dave] They're judging you.
They judged me before I even sat down.
[Dave] All right.
So
Is the steak marinated in anything,
or just salt and pepper?
-Just salt, just pepper.
-This is really good.
[King] Mm-hm.
Here is the last course.
This will also be your dessert.
[Sebastian] Wow.
[Chris] Any guesses?
Any guesses on that?
[Chris] On the dessert course?
-No clue.
-Bread pudding?
[Chris] I think it's somewhere
right between those two things.
This is the bread that I formed earlier.
-[King] Uh-huh.
-And I'm gonna
[King] That was in the oven?
Proofing, yeah.
I'm gonna griddle it on there.
Oh, wow.
[Chris] This is the dough you started
at the beginning of the show?
-[Dave] Correct.
-[King] Oh, wow.
Is bread something you enjoy making?
I like this kind of bread
because it's imperfect.
It's supposed to be imperfect.
I love flat bread quite a bit.
Uh, which is why I think
I also love pizza so much.
I love all bread, frankly,
but this bread, I like,
because you can do it quickly
and it's not, like,
super precious, you know?
[Chris] What's the plan, Dave?
I think it's time to reveal.
[Dave] Uh
-I'm gonna make Yes.
-[King] Can I guess?
-Okay. He's from Chicago.
-[Dave] Yeah.
So it gotta be some kind
of flat-bread pizza situation.
Yeah, a little bit.
Maybe, if it's dessert, you're gonna slap
some Nutella on there.
[laughter]
-Am I on it?
-You're close.
And I wanted to
You're the inspiration
for doing the teppan, all right?
And wanted to do something
that was Chicago,
which is the beef, right?
Italian beef sandwich, which is delicious,
and you dip it in beef jus.
But also, like, I don't want
to just make a facsimile.
So I wanted to show, like,
we're in Los Angeles. I wanted to
give you a little L.A. flair.
I also am a big fan of the flatbread.
A lot of it came from Turkey,
so this is
It's got all kinds of things.
It's gonna have a little Korea in it.
Little bits of everything.
And this is gonna be
the Voltron for you two.
-I love it. I love it.
-Okay.
-I really have hyped it up, so
-[laughter]
I'd better come through.
-Oh, gee.
-What's your favorite cooking show?
[Dave sighs]
[Chris] Oh, my goodness.
[King] Besides this one.
I don't know. What is a good one?
[King laughs]
I don't 'Cause I don't watch.
Growing up, I used to watch Emeril
and all the stuff on PBS quite a bit.
Um, I grew up loving great chefs
of the east,
great chefs of the west and Europe.
-[King] Mm-hm.
-But for me, it was PBS stuff.
Martin Yan. Yan Can Cook.
He's the OG. There's so many.
Is there a chef in the culinary world
that is just, like,
the Michael Jordan of chefs
that everybody goes, "This guy"
I mean [stammers]
I mean, every chef has an ego.
-Everybody probably thinks they're best.
-[Dave] I'm offended you asked me.
[Chris] Sebastian,
would you ask Michael Jordan
-who's the Michael Jordan of basketball?
-[laughter]
Even Michael Jordan's got
a favorite basketball player.
-You know?
-[Chris] True, true.
I would say That's a
What do you think, Ying?
All-time, all-time?
Uh
I'd put Ferran Adrià. I'd put
I don't know. It's so hard.
[Sebastian] Who is it? Ferran?
Who's the greatest of the French?
We've alienated the French,
they're not listening anymore.
Who's the greatest in France?
Right now? I mean, I don't know.
I mean
[Chris] Passard?
[Dave] Passard There's so many.
Yannick Alléno.
I mean, I think It's hard to say
whoever's the best, you know?
One, singular.
-Yeah.
-I think it's a collection.
I mean, how do you feel about comedy?
Is there somebody that is?
[King] It's difficult.
You know, I don't know. I
Eddie Murphy, for me, is one
of the funniest guys I've ever seen.
-Yeah.
-Not only in stand-up. But in
Sketch and movies.
So it's kind of hard to top that, but
There's a lot of funny cats out there.
[King] Mm-hm.
-At least for me, I grew up on him.
-[Dave] What about you?
-Who's the funniest person to you?
-Uh, man, I got a list.
Eddie Murphy, Dave Chapelle,
Jamie Foxx, Martin Lawrence. Um
-I should name some white people.
-Maybe.
[laughter]
-Oh, shit.
-Jesus.
My single guy was Black.
Jim Carrey?
-[Chris] He's white, yes.
-There we go. Whew.
Dodged a bullet with that one.
[Chris] Nice save.
You remembered a white guy. [laughs]
[Dave] This is a lot of process
for this one sandwich.
-It's a sandwich of sorts.
-[Sebastian] Ah.
This is a tenderloin that I cooked
with some mirepoix,
and then I deglazed
and I made this beef jus,
with a lot of aromatics of the flatbread.
This is where I'm going to
make this a little bit like a taco
you might get in 1986.
[Sebastian] Now, for the viewers.
I don't know how hot you must be,
-but I'm boiling on this side.
-[laughter]
-You get used to it. You get used to it.
-[King] Mmm.
[Chris] Viewers are wondering
I know you don't have all the words,
but how's the food?
This here was extremely
filling.
[Dave] Whoa, you crushed It.
Dude.
-I'm
-[King] Damn. See, I told you.
-Now he's a better customer.
-[Chris] He is.
Can I get a to-go box?
-[Chris] You can, but
-[Dave] He's MVP right now.
-[King] Damn!
-[Sebastian] Listen.
[Dave] I mean,
you did help me out with that pass.
Right, right, right. Yeah.
[Sebastian] No, listen, I am MVP,
but on the way out of here,
I'm gonna pass away.
[laughter]
I've Ever since I turned 50,
I start sweating as I'm eating.
I don't know when,
why that happens, but, uh
Even when I go to bed,
I wake up in a sweat like around 2, 3:00.
If I have meat past 6:00
-[Dave] You get the meat sweats?
-What are you, early 30s?
Yeah, 35.
Once you turn 50, you wake up
and think you're having a stroke
because you had a lamb chop
at 7:00 at night.
I hope I don't get to that.
That sounds horrible.
[Chris] Nah, it's pretty good.
-It's manageable.
-[Dave] Pretty common.
-[King] Really?
-[Chris] The meat sweats.
-[King] The meat sweats?
-[Sebastian] Mm-hm.
All right.
-[Chris] All right, Dave.
-[Sebastian] Oh, my God.
[King] That looks amazing.
Well [sighs]
I turned it down
'cause it was burning a little bit.
I need time. We're running out of time.
[King] We're running out of time?
I really want a to-go box,
if that's possible.
[Dave] We're gonna give you a to-go box.
-Thank you.
-No question.
[Chris] I mean
My girl might want some too.
She's watching.
Thank you.
[Chris] Sebastian, you worked
in a lot of restaurants, right?
Yeah, I got Yeah.
First job was at the Olive Garden.
I used to be a server there.
Then I used to work in a place
called the Living Room
in Schaumburg, Illinois.
And then when I moved out here in '98,
I worked at the Four Seasons Hotel
in the Windows Lounge for seven years.
So very familiar with the hospitality,
food game
[Chris] It's important to note
that he chose not to stay
in the hospitality industry.
[laughter]
No, but I wish I would've learned more,
'cause I was exposed to a lot of things,
and I was so concentrated
on being a comedian, you know.
We had Thomas Keller come
to the Four Seasons,
do a tasting,
and I really didn't pay attention
because I was so focused on other things.
But I wish I would've learned more
while I was there,
but what are you gonna do?
[Chris] And, Bach,
you didn't work in restaurants,
but I read you were a lifeguard?
-[King] Yeah, I was a lifeguard.
-[Dave] What?
-Uh-huh.
-[Chris] What was your save rate? Okay?
-I didn't save no lives, but
-You lose any?
Nope. Didn't lose any, but I'm
I didn't really Yeah, let's just say,
it's a good thing I don't do that no more.
The CPR certification thing,
it's not easy.
I'm glad you didn't lose any lives.
I realized after asking, if you had,
that would have been bad to ask.
[King] Yeah, that would have
been very, very, very bad.
-[Chris] What's on there, Dave?
-Giardiniera.
-[Sebastian] That's This is now
-This is
-[Sebastian] I'm having flashbacks.
-Yeah?
And now we're gonna put some chili crunch.
This is gonna recreate
some of that potentially Calabrian chili
-that people love so much.
-[King] This is amazing.
[Sebastian] Wow.
I got to get this for Instagram.
Hold on, now.
[Sebastian]
This is how confident he is. He's
[laughter]
He's taking stills on live TV.
[laughter]
[Chris] I'm loving this.
All right.
-[Sebastian] Wow.
-Let's hope this works.
-[King] Oh, it will. I believe in you.
-[Dave] Oh, it's so hot. Whew!
So hot.
[King] Wow, this is amazing.
Okay, folks.
[Chris] Oh, my goodness.
-[Sebastian] Jeez.
-[King] Wow.
-You guys
-[Sebastian] Wow.
that is
That is a ode to the two of you.
Let me give you some broth.
-[Sebastian] Wow. This is tremendous.
-[Dave] You gotta dip it in here.
I'm vegan, but I can't wait.
[laughter]
-Oh, so we dip it in there? Okay.
-Oh, yeah.
This is a ode to Sebastian's Chicago.
We love Chicago. Chris, we love Chicago.
[Chris] I mean, I do. I know I do.
[Sebastian chuckles] Oh, man!
Oh, my God.
[Dave] Should I?
I think I should get in there.
Wow.
-The flavor profile. Mmm.
-[laughter]
That chili really, uh
Really kicks you.
-That's pretty good. I mean
-[Sebastian] Mm-hm.
It's really a little bit of
deep-dish pizza flavor.
It's a little bit of Italian beef.
-It's a bit of a lot of things.
-[Sebastian] Wow.
That is delicious.
[King] You might be
the Michael Jordan of chefs.
-That's it.
-[Dave] No, no, no.
Come on, believe in yourself.
We on Netflix live TV.
[Dave] Um
Before we get you out of here,
just want to say, really,
you guys are hilarious.
Looks like you're enjoying this.
That makes me so happy, right?
This is exactly the kind of food
that I like to make.
It's an homage to so many things,
and even though no one's had it before,
sort of makes sense.
But because this is
a Costco-themed episode as well,
we got you some swag.
-Hey!
-[Sebastian] Oh, wow!
-Look at this.
-[Chris] A little bit left in the budget.
[Sebastian] Nice.
In case you guys wanted
a little stuff in large sizes.
-Not Costco without Kirkland.
-That's right. That's right.
See, you guys missed the caviar episode,
but we set you up.
We set you up nice.
-No one else got the swag bag like this.
-They got caviar.
-We got bath tissue. Okay.
-You never know.
You'll need that later.
-You'll need that later.
-[Chris] Right.
-A full service Dinner Time.
-[Sebastian] Thank you. Wow.
-[King] This is amazing. Thank you.
-[Sebastian] Thank you so much.
-Great.
-Get you some
Here.
[theme music playing]
-Pretty good?
-It was phenomenal.
[Sebastian] This is, you know
Everything. The lobster,
this and that, the other thing
When it comes down to it