A Day at Austin's Top Caribbean Restaurant Cooking Whole Wild Boar | On The Line

A Day at Austin's Top Caribbean Restaurant Cooking Whole Wild Boar | On The Line | Bon Appétit

Рет қаралды 1,002,531

10 ай бұрын

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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Пікірлер: 488

@fallensway855 10 ай бұрын

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.

@berthacook5911 9 ай бұрын

You need to go there. I have tried every thing on the menu and it is delicious. Unbelievably delicious.

@el5495 9 ай бұрын

He called the tenderloin a backstrap...

@phoenixkool 9 ай бұрын

if he was that knowledgeable he wouldn't make curry like that.

@ObywatelG 9 ай бұрын

Harvard? Only black people would call their child like that.

@HK-th1sw 9 ай бұрын

It's a relatively common name in the carribean, goofy@@ObywatelG

@emmaharris4028 10 ай бұрын

This just seems like a really chill, tight-knit restaurant. So cool to see how a restaurant of this quality operates day-to-day.

@tipsytahls 9 ай бұрын

Any person that believes there is no such thing as too much garlic is a person I can trust

@obsidiancrow450 9 ай бұрын

fr i dont think ive ever added to much garlic even after tripling it occasionally

@myldwinpierre3962 9 ай бұрын

Ditto!!! I guess if you are a vampire I could understand!!! 😁

@jiggacho 8 ай бұрын

💯

@taniachara77 8 ай бұрын

You can trust me.

@defeatSpace 8 ай бұрын

@@myldwinpierre3962 Italian Vampires would still eat garlic

@amybalto7198 10 ай бұрын

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.

@ricosolomon 9 ай бұрын

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

@PassiveAgressive319 10 ай бұрын

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

@fpsplayer9095 10 ай бұрын

Love to see it

@Davidtrekker 9 ай бұрын

Amen to the casreep 😅

@1newwoman07 6 ай бұрын

Is casreep the same as browning?

@ladygem 6 ай бұрын

@@1newwoman07 no

@hatcha6639 12 күн бұрын

So I wonder what you think about him making callaloo without any actual callaloo 😂

@whiskeyandsarcasm 10 ай бұрын

Amazing chef, I love how articulate and knowledgeable he is while still seeming approachable.

@berthacook5911 9 ай бұрын

I know him personally, and he is all heart

@Darknamja 9 ай бұрын

What would make you think otherwise? 🤔

@lvanetten8508 8 ай бұрын

This is level of professionalism I am trying to see our people do business 👏🏽 ❤

@allthebest1277 8 ай бұрын

What a strange statement. Did you expect him to rip your head off or something because he's "articulate?" SHEESH. .

@cwg73160 7 ай бұрын

You love how articulate he is? Do you say these things out loud before you type them?

@keatsiann 10 ай бұрын

really appreciate his mindfulness abt getting the most outta the ingredients

@keatsiann 10 ай бұрын

adding the jerk drippings omg i need to try this

@yahshibakes 9 ай бұрын

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!

@demetrius763 9 ай бұрын

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

@ndrose 10 ай бұрын

This guy is really easy to listen to and interesting. He also shared many unique techniques and incites

@rickloginname 10 ай бұрын

This guy has an oddly compelling charisma - like I really want to have him to the house.

@berthacook5911 9 ай бұрын

You are not wrong in your thoughts. He is amazing.

@vallee7041 4 ай бұрын

I hear you

@MaddMarc_RC 9 ай бұрын

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!

@shakagirvan4501 9 ай бұрын

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

@canadadry220 9 ай бұрын

I could watch this guy talk about his job all day!

@kitahubbard514 9 ай бұрын

Harvard need his own show, I would certainly watch it.

@HawthorneHillNaturePreserve 9 ай бұрын

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.

@vickylikesthis 10 ай бұрын

Between the egyptian bbq and this, someone is trying to make me go to Austin

@berthacook5911 9 ай бұрын

You need to go you’re missing out if you don’t.

@capsulecorp.2036 9 ай бұрын

@@berthacook5911no they aren’t. don’t come here.

@MrKeeganimal 9 ай бұрын

@@capsulecorp.2036huh? WTF, what a weird response

@antoinettemiles5741 9 ай бұрын

Went to both. Go!

@TheTwerkingDead 9 ай бұрын

Texas in general is awesome for food destinations! Every part of Texas is unique and different with flavor and style

@frambojan 9 ай бұрын

I would be thrilled to have Harvard running any business in any industry without exception. That dude radiates competence and organization.

@mstrasser 9 ай бұрын

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!

@lilnikki8589 8 ай бұрын

We need more Harvard Aninye videos, he's amazing!

@thethirstymason9684 9 ай бұрын

That jerk chicken dripping is a top move 👌

@Sibernethy 9 ай бұрын

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.

@Wammy4000 10 ай бұрын

Friendly yet professional, Harvard is class.

@lynnna5136 10 ай бұрын

Learned something new. Never heard of fruit stock. Thanks for sharing

@ninaoz1224 10 ай бұрын

The drinks, the Wagyu beef curry, jerk chicken and roti were all amazing! Love it and will keep returning with friends and family 😍

@AniseDaniel 9 ай бұрын

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! 🙌🏽⭐💫

@fatdabsallday 8 ай бұрын

I wanted to watch the whole dinner shift after this. Best chef I’ve seen in forever when it comes to attitude

@MikefromQueens 10 ай бұрын

Dudes operating at a high level.

@karohemd2426 9 ай бұрын

Now THAT is a team leader. Also, I want a personal transporter so I can eat at this restaurant every day for a week.

@markkidman9535 9 ай бұрын

The minute he said “Pepper Pot” I knew he was legit 🥰

@ArielK1987 10 ай бұрын

Butchers are probably one of the unsung heroes in the restaurant industry

@Dean0eastyorky 10 ай бұрын

100 percent nailed it

@thousandstar 10 ай бұрын

Facts

@sharinaross1865 7 ай бұрын

Real talk

@tacocasa9812 6 ай бұрын

🐖

@nathalie1922 9 ай бұрын

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.

@Ludawig 10 ай бұрын

That happy salmon handshake 🤣

@wisterio3757 10 ай бұрын

That curry recipe tho..... sounds heavenly

@user-jw4zs2zo6k 9 ай бұрын

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. :)

@user-ls8mo6xq8t 8 ай бұрын

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.

@LeftyRed 9 ай бұрын

I like that this was nearly half an hour. It was a more in depth look at the process. More videos like this.

@christine2270 4 ай бұрын

I LOVE how clean his kitchen is...... shows how passionate he is about quality .

@the_shadow_healer 9 ай бұрын

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.

@user-ls8mo6xq8t 8 ай бұрын

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.

@hadiyaferguson1383 8 ай бұрын

Pepperpot, calalloo with coconut milk, beef curry, roti. Plus the restaurant name after the canje river in berbice. Am so proud. 🇬🇾🇬🇾🇬🇾

@dxcheong 8 ай бұрын

so fascinating to see all the aspects besides actual food service that happens in a successful restaurant. Thank you for letting us in!

@felisapaul5738 10 ай бұрын

I will definitely visit the restaurant! The food looks amazing! Great job, CDC and team!!

@JustAnotherCook. 10 ай бұрын

Colud be watching theese episodes for hours!! Please keep them coming. Amazing content

@ajitkirpekar4251 9 ай бұрын

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

@bthsr7113 8 ай бұрын

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.

@joncurtis19 10 ай бұрын

I am really impressed with this, very professional. Can't wait to eat here.

@RedHeadAgent 10 ай бұрын

FRUIT stock! wonderful idea!

@call_me_ping 9 ай бұрын

Absolutely loving these videos. They're so wonderfully made and really highlight each fun host's "day in the life"

@andrewkarl5174 9 ай бұрын

Fruit stock? Mind blown, gotta try it

@user-ul1ov2ti8h 9 ай бұрын

I wish we got to see more of the actual service! Great video.

@jacksonlogan3767 9 ай бұрын

As someone who traps and processes about 20 wild hogs a year, he did a fantastic job breaking it down. Him and Jesse Griffins are the best I’ve seen at breaking down a wild hog so far.

@brandyylee216 9 ай бұрын

Throughout all the chaos in the world I love how watching other's cook, soothes my soul ♥️

@RebekahEllerby-eu9et 8 ай бұрын

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

@misstownes 10 ай бұрын

I must visit his restaurant! ❤

@nicolapowell7730 9 ай бұрын

Come back and give us your reaction.

@luvu4eva16 9 ай бұрын

this was so cool to watch! He's so down to earth and knowledgable. And that roti looked deliciousss

@harambeexpress 9 ай бұрын

Never heard of fruit stock but it makes a lot of sense to me. I like the menu.

@janisblack2183 5 ай бұрын

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.😊💙💜💗💖❤️

@abbilisiastephens7588 9 ай бұрын

The staler the pepper pot, the sweeter the dish, one of Guyana national dish, all time favorite especially around Christmas time

@torreykat 10 ай бұрын

The Dexter kit 💀💀💀

@peasndough 9 ай бұрын

Wow I love his personality and passion for food. Great job Chef

@mon6745 7 ай бұрын

This was a pleasure tonwatch - Havard and the team radiate amazing energy 🥰

@roxannebellille5553 6 ай бұрын

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😊

@mmarksz86 9 ай бұрын

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.

@fitzanderson1980 9 ай бұрын

Why not?

@chelladevonwrites3505 9 ай бұрын

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!!!!

@antoinettemiles5741 9 ай бұрын

Ate here 2 weeks ago. Still dreaming about that curry and the roti

@theeverlastingfatherkjv5980 9 ай бұрын

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.

@tilvertanderson2594 9 ай бұрын

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 ❤

@motrebal 9 ай бұрын

An absolutely great look into the inner workings of a quality restaurant, a fantastic video *****

@incaspathway8595 2 ай бұрын

So as a Restraunt server when a patron asks me " Hows the Wild Boar tonight?" My answer is Not bad for an Oxymoron! Lol 😂😅😂😂😂.

@maryellengarcia3885 9 ай бұрын

Remarkable! Harvard, I am humbled and so proud to call you friend! Congratulations and best of everything always ❤️

@4444Jules 9 ай бұрын

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.

@wcarp4231 9 ай бұрын

This dude is going places!

@housseinide7518 8 ай бұрын

Wow! I must say: This Is A perfect Example of What A great Chief with A great Team can Do!!!

@TheGlamorousLifeofNae 8 ай бұрын

Love this Chef!! I enjoyed listening to him & watching the process! 😃

@michaelfouladi4961 5 ай бұрын

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!

@dailyfoods360 9 ай бұрын

WOW 🎉 Very nice video. Thank you for sharing the recipes 🎉🎉 Love you ❤

@clintonjlong17 9 ай бұрын

This is hands down the best "On The Line" video yet

@kelsilulu 7 ай бұрын

I like watching people be passionate about what they do.

@mzerebniak 9 ай бұрын

Happy Salmon had me rolling! Hope to visit this awesome place soon

@user-dx9gt6md9i 9 ай бұрын

This food looks amazing!!

@princemarkied8071 3 ай бұрын

So inspiring!

@tbunny86 9 ай бұрын

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.

@judygarland7611 5 ай бұрын

LOVE THE BRIGADE STYLE OF COOKERY. AWESOME JOB!

@kishastanley344 9 ай бұрын

So much Love you put and speak about with your dishes🧅🥦🥒🥬🥕🌶️🍖🍗🥩🍜🍲🦞🍤🔪🥥🥥🥥🥥🥥

@jonathanklabunde6639 10 ай бұрын

This is frickin sweet.

@entrepriseenfondcommun2024 9 ай бұрын

Talk about EXCELLENT management skills👏

@lfcbpro 9 ай бұрын

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.

@SamuRlz 9 ай бұрын

this guy knows his kitchen , highly skilled

@lisabrightly 7 ай бұрын

I would love to see the actual service. This is inspiring ❤

@sylvia3696 Ай бұрын

❤this episode literally googled restaurant to visit when I come to Austin to see my son.

@lovelinessism 4 ай бұрын

This is my favorite On The Line episode so far!

@taz997 10 ай бұрын

Just ate here again last week, it's delicious.

@Crazyazzb 4 ай бұрын

Well spoken gentleman. You can tell he always loved what he do

@mikem314 6 ай бұрын

Harvard you are a Gem Dude. You passion and Knowledge is a masterclass.

@pjmoody 9 ай бұрын

Well done. Very organised.

@andrewjpalla 9 ай бұрын

I could watch an entire season of this.

@defeatSpace 8 ай бұрын

Now I know to give the owner applause when I visit! Cheers!

@JNo-sk5mz 9 ай бұрын

This was great, as a consumer I had no idea how intricate they inner Workings of a kitchen are in a high end restaurant, I love everybody's, enthusiasm and passion. This is a hard job, but seems to be gratifying for those who love food