Ep 4. Made Table Side

The Best Thing I Ever Ate is a popular food show that explores the gastronomical pleasures of iconic American culinary creations. The show is known for interactive discussions between chefs, food critics, and culinary experts on their favorite dishes. In season 12, episode 4, "Made Table Side," the focus is entirely on the art of table-side cooking and the unique dishes that emerge from that tradition.

The episode starts with an introduction to the history and significance of table-side cooking in American culture. The host of the show, Alton Brown, describes how the practice of cooking at the table has evolved over the years. Brown takes us on a journey around the country, showcasing fantastic dishes that are as much about the spectacle of cooking as they are about the taste.

The first restaurant featured on the show is 'Bazaar by Jose Andres' in Los Angeles. Here, the chefs prepare a dish called 'Liquid Olives' that requires immense precision and skill to create. The dish comprises small spheres of olive that the chef serves with croutons and Spanish breadsticks. The most remarkable thing about this dish is that the olive is not solid but rather a burst of liquid that explodes in your mouth, creating a fantastic flavor profile. The chefs explain the process involved in creating this dish, which involves using complex molecular gastronomy techniques. Brown is visibly impressed by the dish, and the intrigue on his face is captivating.

Next up is the 'Le Cirque' in New York, where the chefs create a dish called 'Stuffed Squash Blossoms.' The dish is a delicate balance of flavors that create an entirely immersive experience for the diner. The stuffed squash blossoms are prepared in front of the guests, who can watch as the chef blends the filling with cheese, herbs, and spices, then gently stuffs the flowers with the mixture. The completed dish is served with a tangy tomato sauce and micro-greens. The judges on the show are blown away by the dish and describe it as a perfect symphony of flavors.

The third restaurant on the show is 'Fogo de Chão' in Atlanta, where the chefs prepare a dish called 'Picanha.' The dish is a Brazilian mix of flavors, and the part that makes it stand out is that the meats are cooked to order, and the diners can choose how they want their meat cooked. The chef brings large skewers of meat to the table and slices them on the spot, and the sight of it is downright stunning. The judges on the show describe the Picanha as a marvel of meat and fire.

The episode wraps up with a visit to 'Bavette's Bar & Boeuf' in Chicago. Here, the chefs prepare a dish called 'Steak Diane.' The dish is a classic French-American dish that was made table-side in the 50s and 60s and has since fallen out of favor. The chef on the show takes the classic recipe and adds his own spin to it, making a dish that is both familiar and new all at once. The judges on the show rave about the way the chef grills the steak to perfection and creates a sauce that is smooth and savory.

In conclusion, the season 12 episode 4, "Made Table Side," is a fantastic addition to 'The Best Thing I Ever Ate' series. The show successfully explores the little-known tradition of table-side cooking and reveals some of the most amazing dishes that emerge from it. The show is a feast for the eyes and the taste buds, and it is hard not to feel hungry after watching it. The show is not only educational but also highly entertaining, and it is sure to satisfy the foodie in all of us.