Aired (July 21, 2024): Let’s take a nostalgia trip with Roxie Smith as she visits the 1960s-inspired dining place called ‘61 Orange!’
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00:00The Porky Food Explorer, Roxy Smith tried a classic dining experience when she visited the 1960s-inspired private dining place, 61 Orange.
00:12The experience in 61 Orange is that we wanted to stay, we want as much as possible to stay true to the era.
00:19As soon as you come in, and even the plates that we are going to...
00:23They look so pretty!
00:24Thank you!
00:25We have like a collection of plates, and again, just for everyone to experience what it's like to dine in the 60s.
00:32And we really want to make sure everything is real to the era, or authentic to the era.
00:42Roxy, I'd like you to meet our beloved chef, our very hardworking chef, Chef Nats.
00:47This is Roxy.
00:49I'm excited to try your food!
00:52I'm ready for seven courses, let's go!
00:55First off, you're going to have the clam chowder.
00:58This is the New England kind of clam chowder.
01:00It's creamy, we only use fresh seafood, so that's fresh clams, and then there's bacon, and then the thyme, we got it from our garden.
01:08It's really good, it's giving the taste of the sea.
01:13I really love that you can really taste the clams.
01:17It has a factor that, no matter how many times you try it, you want to finish it until the bottom of the bowl.
01:24Because it's really good, really flavorful.
01:31The taste is really high-end.
01:33It really tastes like fine dining.
01:35What a good start.
01:36It's delicious.
01:39This is our orange feta salad.
01:41Underneath is like romaine, and then two kinds of oranges, and then feta.
01:45And then we made our own orange vinaigrette.
01:48Wow, it looks so good.
01:50Okay, enjoy!
01:51Thank you, chef, thank you!
01:53This is also new, this is our octopus and shrimp ceviche.
01:57The octopus and shrimp is cooked in lime, lemon, and orange juice.
02:02And it has cucumber, and red and green bell pepper.
02:06I love seafood so much, and it's another course that you can taste the sea, so I really like it.
02:13And it's really rich in flavor, it has a little kick.
02:16It really gives a different vibe in your mouth, and I really enjoy it, and I really like it.
02:24This is our paella al nero.
02:26Okay, it's paella cooked in squid ink.
02:28There's baby squid inside, and then I topped it with shrimp.
02:31And then the white stuff that you see there is the wasabi aioli, I mean.
02:34So you can eat more.
02:37It's very flavorful, and what people are really looking for here is the sugar.
02:41It's like real sugar, and I tasted the real sugar.
02:45This is the in-demand for them when they order this paella.
02:50It's really good.
02:53So you have your USDA 500 grams, choice, 21-day-age.
03:0021-day-age?
03:02It's cooked medium and medium rare.
03:05It's cooked medium, and then on top of it is a compound butter, which I made.
03:09That has garlic confit, rosemary, thyme, and flat parsley.
03:14And then it comes with made-from-scratch truffle chips that we just made today.
03:26I love how it's really soft, it melts in your mouth.
03:29Perfectly made steak.
03:32It's a 10 out of 10.
03:33If possible, 11.
03:3411 out of 10.
03:35This is truffle chips.
03:37Truffle is my favorite.
03:40Can you hear that?
03:43Crispy.
03:44Delicious.
03:46I think it goes really well with the rib.
03:52What goes well with steak?
03:53A little sangria.
03:58It's really good.
03:59It goes really well with steak.
04:00And it's also house-made, so they made it themselves.
04:04It's very special.
04:10What a way to end a seven-course meal.
04:12It's really good.
04:13Even though I'm full, I still have space for dessert.
04:16Because they say that food goes to your stomach, but dessert goes to your heart.
04:21So I feel like my heart is full.
04:24Cheeky as that sounds, but it's really yummy.
04:28I like how they made it.
04:29And you won't feel too bad in terms of calories because it's very healthy.
04:35It's not heavy.
04:37It's perfect for the palate.
04:39My palate is really cleansed.
04:46If we started with a bang, we are also ending with a bang.
04:49This is really good.
04:58I think it's really good.