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Campy: Hatchet Hall

Campy: Hatchet Hall

Campy - Sn 1/Ep 1Campy - Sn 1/Ep 1

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Come along for the first episode of Campy, featuring the guys from American restaurant Hatchet Hall. They get out of their element and experience nature together by fishing, cooking and swimming. Learn their techniques for cooking over a wood fire grill.

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- That's me, Nguyen Tran, on the day I got busted for running an illegal restaurant out of my apartment in North Hollywood. And that's me a few years later running one of the most popular restaurants in all of Los Angeles. This is me now taking a break from it all. Making a show about going on adventures with some of my favorite chefs. We're gonna camp, we're gonna cook, who knows what's gonna happen? It's Campy. So this, this is the Kern River. The guys from Hatchet Hall are gonna get some fishing done, get some stuff, get some food. - What is American food? I don't think anybody really knows what it is yet. I think we have an idea and I think Hatchet Hall is trying to find is not what American cuisine is now but what it was. It's a handle that we're kinda trying to shake. Food's gotten so out of whack over the past few years with all the molecular gastronomy and you know cooking in plastic bags. And we cook everything by hand for the most part and a with fire. Cooking with fire is all what it takes. It's not like turning a knob on a stove, you really have to be able to feel it and you have to be able to see it and smell it. - [Nguyen] How's it going? - [Clerk] Good. How are you? - We're looking to fish for trout and I need everything. - [Clerk] This is a good starter. - Can I catch like a 50 pound trout in this? - Eh, maybe not a 50 pounder. - You hold it, right? Can I catch a fish with this? - Might be a little difficult. - But could it be fun? - Hook you up with is some split shot weights like this. - And then the other end goes on the string of this? Salmon egg like that goes on sushi? - Let's dump out these big nightcrawlers. - Whoa! Can I touch them? Can I give the trout like a combo meal with the treble hook, with the nightcrawlers and the eggs? Come on, that's like give me a hamburger and fries. You know, you get a good meal out of that. - Alright let's get you checked out. - Wait, wait a second. Gary, I think I need one of these. - That's not what real fishermen wear. - I feel real boy fisherman like. - Well if that's what makes you feel like a real fisherman. - Thank you Gary. Thank you so much. Let's fish. Morning. Got us all this fishing stuff. I got this fishing rod. Got some awesome fishing hat. - [Plaid Shirt Man] Shhh! You're scaring all the fish. Oh, get it, ye. - Yeah. - Look at that stuff. - Wow. - Wow, that was fast. - Nice. - Holy crap. - I'm hungry. - Whoa, whoa, whoa, whoa. - Oh shit. - [Green Shirt Man] Everybody's gonna laugh at you. - Oh you're laughing at me? - [Nguyen] Because I have not literally done this since I was four, five years old. So what do we do now? - Alright well you're all rigged up. You probably hold, hold this down here though. - Hold that? - With your other hand. - Like this? Okay. - [Green Shirt Man] And yeah like grab the string. - Oh I get it. - There you go. Okay so you, back up just a little bit. You got your finger here. Once you whip it around and you definitely use your wrist and you wanna release with your finger so. - [Nguyen] Does do more draw. - [Green Shirt Man] See. - [Nguyen] Oh, you got something? You got debris? - I got debris. - Whoa. I have no idea what I'm doing with this. - [Green Shirt Man] Just don't let go of the whole pole and throw it into the water. - [Nguyen] Okay, okay. Okay. - [Green Shirt Man] Boom, hey look at that. - [Nguyen] Alright, alright. Hatch Hall is the epitome of the campfire restaurant. I mean the restaurant is all about fire. It's a fire, everything they cook is over an open flame. Now I'm getting the hang of this. Is this it? This is all you do? - This is, this is it until you catch a fish. - It's just good to get away from everything. I feel like I'm hearing these sirens. You know, all the beauty of Los Angeles. - This being lower dot thing's not so bad. It's starting to get relaxed. Can't wait to see what these guys do you know, outside of the restaurant 'cause I don't think they're gonna be out of their element. It's gonna be fantastic, I just know it. - If I need a cookbook, we wouldn't do recipes. It would be like a rough, rough guideline and inspiration. All you have to do is put your heart and soul into it, and then you'll have something special. We're just gonna do griddled toast. And then we're gonna do some sliced tomatoes, country ham, fried eggs and a little bit of red-eye gravy. To the perfect camping dish. - [Nguyen] Oh, this is good eating man. Breakfast! - [Green Shirt Man] Not bad for the Kern River. - [Long Haired Man] Yeah right? - I think as a chef, getting out of the city and getting into nature a little bit, it kinda reminds you of why you do it. Submerging yourself in nature is super, super, super important. Slow down your thoughts, get a new perspective on everything because there's no cars, there's no airplanes, just kinda hanging out. Could put some more limitations. It makes you appreciate what you have back at the restaurant because you always come back slightly refreshed and reinspired, especially if you do it on a regular basis. It keeps you sane. - Oh, this is amazing. Right? No, it is really good. - I'm just sliding it straight off the plate into my mouth like this. - [Long Haired Man] Look at that. - Say it. - You know what would've been really great, is if we would have caught a fish. - That would have been really good. You had it in your hands. - I know. - I think we outta drop in right here. - [Nguyen] Hey wait. Where you going, where you going? - Whoa. - Yeah! - Oh my back. Holy crap. - [Man Jumping] Oh! - [Man] Maybe you should get some air. - It's so shallow. - Oh man I hurt my feet. - Fire is fascinating to me. Fire to me symbolizes laid back good times, meaning food and drinking and being merry. There you go. - [Nguyen] Oh! Ugh! - Ah, you got the accuracy down. You get it outta there, you're king. - [Nguyen] What is this thing? - The unpredictability in cooking with fire is much more forward when you're cooking outdoors. Nobody can argue that a ribeye steak cooked in a plastic bag is gonna taste better than a big hunk of meat cooked on a grill over a live fire. - Oh look at that, oh. Oh this is rendering really good right now. - Yeah. - This is a lot of work. - Making things easier doesn't necessarily make it better. You know, doing what we do is like sticking to your guns and having real opinions about this kinda stuff. - [Nguyen] Even if you're wrong, right? Yeah. - Yeah even if you're wrong. - No seriously, that's what makes your food yours. You got some beans on the side. - [Orange Shirt Man] These are a sea island red peas. - [Nguyen] What do you mean, stew right? - Cut your ham scraps. Little bit of spent pork stye. - [Nguyen] Super salty, porky, savory. - Look what I caught. What, where did all that trout come from? - Gotta come prepared. - Yup. - Even if you don't catch it. - [Orange Shirt Man] My favorite fish is trout. I grew up with me eating trout fish. I eat trout fish now. The bacon is like a super traditional thing for hunters. They can't really take with 'em so what we immediately do it here we just deep fry bacon and then we'll pan fry the trout and make bacon grease. - [Nguyen] You guys always have the trout fish right? - [Orange Shirt Man] Yeah, we have always had the trout. I just think it's such a great whole fish option and love like the natural presentation of a whole fish. - What is hoecake? And I'm assuming that's not like a street-walker cake. - Corn meal griddle cakes or hoecakes, 'cause traditionally they used to cook it on the open fire on a hoe in the fields. - I don't think I've met anyone that is so historically focused and informed and how it actually plays into the food that you're making. I'm happy to be your friend. As cheesy as that sounds, I'm really inspired by it. - Well I appreciate that man. With our knowledge now, we create some of the best food that our country had to offer in the beginning. You get a lot more out of what you do if you have to, I don't want to say suffer for it, but like really earn it. Like it takes significantly more finesse. Cooking by hand I think is slowly been lost, and hopefully it will slowly come back. And that's really what we're trying to work with. - Come with the chin chin. Yeah hey. - Chin. - Cheers. - Chin, chin, chin, chin. - Yay. - Woo. - [Nguyen] Okay, back to food, back to food. Alright beauty. Considering your obsession with fire, were you like just a complete and utter pyromaniac as a kid? - Yeah, absolutely. Karma has it, when I was a senior in high school, my house got struck by lightning and burned completely to the ground. - Oh, are you kidding me? - Nah, so I went from being pyromaniac to having like a fire phobia and then like coming fully, - Circle huh? - fully, fully back into it. - Well we're lucky that it didn't scare the crap out of you because we wouldn't be able to experience all this so. - That, me too. I mean I enjoy myself thoroughly today. - We should go camping with lots of fire a lot more often. We'll go catch some real trout.

Coming right up

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