 
TV SHOW > 1: Big Flavor
BIG FLAVOR
WATCH A LARGER FORMAT OF THIS EPISODE HERE
In order to make a dish that is interesting and full of flavor, a good foundation needs to be in place. From a complex sauce to a simple pasta dish, there are some basic things that need to happen for a flavor profile to develop in a dish. In this episode, we will visit with Vincent Robinson, the saucier at Le Bernardin. For Vincent, it is about understanding the flavor of each ingredient and how it will develop as it is cooked. Then we travel to Italy where we will visit a really lovely hotel in Chianti called Villa Bordoni. David Gardner, the owner of the hotel is also a hunter. David took me to his hunt club where I was able to go on a wild boar hunt that got very exciting as the dogs are running after the boar while at the same time a violent thunderstorm broke out. Back at Villa Bordoni, the chef there created a pappardelle pasta with a wonderfully complex wild boar ragu. Because not everyone just happens to have wild boar on hand, I will show you how to translate this experience into a delicious roasted pork loin with wild mushrooms, and a garlic and sage pan jus.  
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