A Day at Austin's Top Caribbean Restaurant Cooking Whole Wild Boar | On The Line | Bon Appétit
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- Опубліковано 9 сер 2023
- Here’s a thought exercise: If Texas was a Caribbean island, what would the local cuisine look like? Spend a day with Harvard Aninye, the chef de cuisine at Austin’s hottest Caribbean restaurant Canje. “We are authentic, we are in no way traditional. We'll serve the food that your grandmother would make if she lived in Texas.”
Director: Gunsel Pehlivan
Director of Photography: Andrew Barrera
Editor: Jamie Gordon
Creative Producer: Parisa Kosari
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Dino Maglaris
Assistant Camera: Jacob Voss
Production Assistant: Emily Berk; Tai Hallstein
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Special Thanks: Canje Staff
Filmed on Location at Canje
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I love how passionate, respectful and knowledgeable Harvard is. Such respect for the food he is making, I would love a chance to eat food he and his team have made.
You need to go there. I have tried every thing on the menu and it is delicious. Unbelievably delicious.
He called the tenderloin a backstrap...
if he was that knowledgeable he wouldn't make curry like that.
Harvard? Only black people would call their child like that.
It's a relatively common name in the carribean, goofy@@ObywatelG
This just seems like a really chill, tight-knit restaurant. So cool to see how a restaurant of this quality operates day-to-day.
Any person that believes there is no such thing as too much garlic is a person I can trust
fr i dont think ive ever added to much garlic even after tripling it occasionally
Ditto!!! I guess if you are a vampire I could understand!!! 😁
💯
You can trust me.
@@myldwinpierre3962 Italian Vampires would still eat garlic
Love love love all of the upcycling of ingredients and scraps that would normally be trashed by other people. Canje's food looks amazing, congrats on all of the success! Waste not and prosper.
As a Guyanese brought up on pepper pot I love seeing this on a modern cuisine menu🇬🇾😊
Glad that you are using casreep and not burnt sugar
Love to see it
Amen to the casreep 😅
Is casreep the same as browning?
@@1newwoman07 no
Harvard is a fantastic teacher.
@21:51 - when the team resets the kitchen in 8 minutes , like an Indy Pit Crew changing tires.
His approach to achieving the final product is meticulous and a joy to view.
Must check this restaurant in Austin TX
This man's got it going on! The level of passion, humility, joy, respect, and dedication to his craft is what we strive to have on our team. What a beautiful story that is shared through this food. Can't wait to visit Canje!
as someone that is a current culinary student, Guyanese and grew up eating pepper pot and curry, its very refreshing and interesting to see foods ive eaten growing up being used in a modern kitchen in a modern way while having its own modern twist and still being authentic
Amazing chef, I love how articulate and knowledgeable he is while still seeming approachable.
I know him personally, and he is all heart
What would make you think otherwise? 🤔
This is level of professionalism I am trying to see our people do business 👏🏽 ❤
What a strange statement. Did you expect him to rip your head off or something because he's "articulate?" SHEESH.
.
You love how articulate he is? Do you say these things out loud before you type them?
This guy has an oddly compelling charisma - like I really want to have him to the house.
You are not wrong in your thoughts. He is amazing.
I hear you
really appreciate his mindfulness abt getting the most outta the ingredients
adding the jerk drippings omg i need to try this
This guy is really easy to listen to and interesting. He also shared many unique techniques and incites
Harvard need his own show, I would certainly watch it.
I could watch this guy talk about his job all day!
as a half texan ( born in Austin ) , half Jamaican , living in Jamaica , this all seems very well thought out and brilliant , and I can't wait to visit . My only criticism is , I know for a fact that habanero is NO substitute for what scotch bonnet brings to dish . it may be difficult , but I feel , you guys have got to get some some actual scotch bonnets in play . to me who is very familiar with both , they are not similar , flavour wise . cheers , can't wait to try
Between the egyptian bbq and this, someone is trying to make me go to Austin
You need to go you’re missing out if you don’t.
@@berthacook5911no they aren’t. don’t come here.
@@capsulecorp.2036huh? WTF, what a weird response
Went to both. Go!
Texas in general is awesome for food destinations! Every part of Texas is unique and different with flavor and style
I've been to Canje like four times and each time I've been blown away. Its so flavorful and consistent. I couldn't reccomend it enough. My favorite dish is the wild boar paired with the golden rice and some roti to scoop it all up!
I would be thrilled to have Harvard running any business in any industry without exception. That dude radiates competence and organization.
this series is always enjoyable, but, I can't remember the last one I liked as much as this. The dedication, passion, and commitment to the fine details, is legit inspiring. Thanks!
That jerk chicken dripping is a top move 👌
This guy is amazing. I feel like I just watched a master class.❤ I love the way he doesn’t waste anything. Everything is used.
Butchers are probably one of the unsung heroes in the restaurant industry
100 percent nailed it
Facts
Real talk
🐖
3:20 - This is a story I absolutely love. Turning something problematic into something delicious, and helping out the farmers in the process. THAT is an excellent and juicy model for success, everything just works out.
We need more Harvard Aninye videos, he's amazing!
The drinks, the Wagyu beef curry, jerk chicken and roti were all amazing! Love it and will keep returning with friends and family 😍
I have personally ate there… and the food is AMAZING. The minute I know I’ll be in Austin I will reserve at least one dinner at Canje.
Think I need to plan a trip to Austin just to visit this place, Harvard is A GEM. As someone who worked as a professional Barista for many years, his keen ability to run a tight-knit ship, all while keeping cost and time in mind, is superb! As a future business owner, this is the type of talent you hope and pray to find! 🙌🏽⭐💫
Friendly yet professional, Harvard is class.
Now THAT is a team leader.
Also, I want a personal transporter so I can eat at this restaurant every day for a week.
To make the EPIS blend: Onions, Scallions, parsley, celery leaves, garlic, thyme , scotch bonnet pepper, pimento (seasoning peppers). Remove the fennel, it is not part of the traditional flavor profile of epis. Add a puree of raw black eyed peas (skin removed) to reduce the gumminess of the malanga and add a nod to Accras West African origins. Malanga = taro = choux caribe = dasheen.
I wanted to watch the whole dinner shift after this. Best chef I’ve seen in forever when it comes to attitude
Learned something new. Never heard of fruit stock. Thanks for sharing
This is so exciting! Never thought I would see Coconut Choka on a menu! I definitely want to bring my parents here, it would be such a fun experience to see our cultural food in a new way. :)
The minute he said “Pepper Pot” I knew he was legit 🥰
That happy salmon handshake 🤣
I love seeing my fellow brothers create amazing food in the food industry. I own a juice business, one suggestion on the coconut milk, instead of water use young green coconut water, the flavor is wayyyyyy different.🙏🏾
PS really love the kitchen break down before dinner service,, attention to details.
Dudes operating at a high level.
That curry recipe tho..... sounds heavenly
Congrats to you and your team chef. The food service industry is physically demanding. Nice job of showcasing Caribbean cuisine in a fine dining setting.
I like that this was nearly half an hour. It was a more in depth look at the process. More videos like this.
Pepperpot, calalloo with coconut milk, beef curry, roti. Plus the restaurant name after the canje river in berbice. Am so proud. 🇬🇾🇬🇾🇬🇾
I will definitely visit the restaurant! The food looks amazing! Great job, CDC and team!!
Shows like kitchen nightmares give the sense that restaurants run haphazardly and by morons. In reality, it's an incredibly labor intensive, super choreographed operation. Super impressive to get a walk-through of how it all looks
This is how a restaurant should operate. Kitchen Nightmares is what happens when they lose their way or are handed off to people who don't know what they're doing.
so fascinating to see all the aspects besides actual food service that happens in a successful restaurant. Thank you for letting us in!
FRUIT stock! wonderful idea!
Never heard of fruit stock but it makes a lot of sense to me.
I like the menu.
I LOVE how clean his kitchen is...... shows how passionate he is about quality .
Throughout all the chaos in the world I love how watching other's cook, soothes my soul ♥️
I wish we got to see more of the actual service! Great video.
I am really impressed with this, very professional. Can't wait to eat here.
Absolutely loving these videos. They're so wonderfully made and really highlight each fun host's "day in the life"
I love trying new recipes, including Caribbean cuisine. I've loved watching this blog since I was first introduced to it and have learned a lot
The staler the pepper pot, the sweeter the dish, one of Guyana national dish, all time favorite especially around Christmas time
this was so cool to watch! He's so down to earth and knowledgable. And that roti looked deliciousss
Fruit stock? Mind blown, gotta try it
Colud be watching theese episodes for hours!! Please keep them coming. Amazing content
Ate here 2 weeks ago. Still dreaming about that curry and the roti
I must visit his restaurant! ❤
Come back and give us your reaction.
SO EXCITED TO TRY THIS PLACE IN JANUARY! i COULD LISTEN TO HARVARD TALK FOODIE TO ME ALL DAY! MUCH RESPECT. GIVE HIM HIS OWN SHOW!!!!
Cuz I really like to see you doing what you love. You make everything look amazing. I can't wait to bring the wife down to try it out. Always know nobody do it better than you. You are the best for the job. My favorite chef! Always #1 ❤
Akra with Pikliz, Legumes, Diri djon djon (rice with black mushroom), Griot, fried breadfruit with Pikliz, Pâté, crémas, barbancout rhum, pumpkin soup, Haitian porridge or la bouyi, bean sauce or sos pwa are some Haitian dishes.
Love the way Harvard is so innovative, progressive and passionate in his approach towards cuisine. Very respectful and inclusive towards the team. Restaurants that are successful are just that, a collective of dedicated people working together as one. You love your job and you love to eat there.😊💙💜💗💖❤️
This was a pleasure tonwatch - Havard and the team radiate amazing energy 🥰
I love this. As a born bred Guyanese fyi the Pepperpot is made with cinnamon and cloves. The curry is burned before with shallot and fresh parsley or Thyme with a hint of bird pepper or habanero.
Love this Chef!! I enjoyed listening to him & watching the process! 😃
This was a masterful. I enjoyed watching the chef’s passion, the food preparations and his team/leadership in the kitchen. I wished I was there to taste everything! The food looked delicious!! Yummy😊
An absolutely great look into the inner workings of a quality restaurant, a fantastic video *****
I love this video but is it weird to admit I love his and the team's attitudes, dynamic and systems & energy most even though I love the food too?? 😅 I wish they had a branch in West Australia honestly. I want Caribbean food so much sometimes but I haven't previously seen many places, if any. It's been literally years since the last time I ate Caribbean food.
Remarkable! Harvard, I am humbled and so proud to call you friend! Congratulations and best of everything always ❤️
WOW 🎉 Very nice video. Thank you for sharing the recipes 🎉🎉
Love you ❤
Wow! I must say: This Is A perfect Example of What A great Chief with A great Team can Do!!!
This food looks amazing!!
Happy Salmon had me rolling! Hope to visit this awesome place soon
This is hands down the best "On The Line" video yet
Wow I love his personality and passion for food. Great job Chef
I like watching people be passionate about what they do.
this guy knows his kitchen , highly skilled
Truly enjoyed this video, would love to eat there one day. Boar Pepperpot 🇬🇾 👏🏾
I could watch an entire season of this.
I love this video and I will plan a whole visit to Austin for this. I would love a coconut choka video too please!
I absolutely adore him!!
Just ate here again last week, it's delicious.
Talk about EXCELLENT management skills👏
Definitely making a trip down here soon
My friend, you're amazing cooker, I like so much your food 🍲 recipe of 🥥.
So much Love you put and speak about with your dishes🧅🥦🥒🥬🥕🌶️🍖🍗🥩🍜🍲🦞🍤🔪🥥🥥🥥🥥🥥
I love the modern approach they’re taking to cultural cuisine, as they’re honoring the origins of the dishes while simultaneously adapting them to today’s palates. Great job and a great team!
Another hidden gem in Austin. Def will check out
Now I know to give the owner applause when I visit! Cheers!
Oh Wow! Yes He's Amazing. Wish he had an establishment in the Midwest 🧡💖🧡💖
Harvard you are a Gem Dude. You passion and Knowledge is a masterclass.
LOVE THE BRIGADE STYLE OF COOKERY. AWESOME JOB!
The Dexter kit 💀💀💀
This dude is going places!
In a city that is full of generic, overpriced luxury sushi/bro-makase spots and hotel restaurants, this is definitely one place that has a more unique voice. Glad to see them get some coverage, and it's nice to see more Caribbean food showing up in the upscale casual scene. I don't think it should be elevated to fine dining, but it also can be more than just low cost food.
Why not?
Great food and seems like a great team!
I need to visit this restaurant! 😊
This is my favorite On The Line episode so far!
This is frickin sweet.
Love this guys energy, not my style of food, but love how he sees his kitchen, and I would certainly try a lot of his dishes to find a favourite.