RUBEN: I'm going to show you butifarra.

Butifarra is a small, simple sausage to make.

It's pork, it's salt and pepper, that's it.

SETH: All right, well I'll give this one more fan so I feel like I've done my job for the day here, Chef.

RUBEN: Oh no, no, no, no.

There's more work to do.

We have to make the sausage.

SETH: Of course.

RUBEN: Are you ready?

SETH: I'm ready.

Let's do it.

RUBEN: Okay, let's go.

SETH: Oh wow.

All right.

Well, I got to say it.

We're finally going to see how the sausage gets made on the show.

RUBEN: I'm going to make you work today, so you have an apron here for you.

SETH: You mean business, Chef.

And what kind of meat are we looking at here?

The pork jowl is going to give me a fattiness that is creamy.

First step is going to be getting the meat ready, so you can put your gloves on.

We're going to start cutting it like, really roughly.

You know, it doesn't matter you know, exactly what size that we are cutting.

Let's cut these guys in four pieces.

SETH: I got to catch up to you.

RUBEN: You're doing good.

You're doing good.

Next we're going to cut the pork butt.

SETH: All right.

This is pork butt?

RUBEN: Pork butt.

SETH: Same thing, just kind of rough chop?

RUBEN: Yeah, rough chop.

I'm not going to wait for you.

Just go for it, okay?

So let's put everything here.

SETH: You got it.

Ready for the grinder?

RUBEN: You're doing good.

Ready for the grinder.

SETH: Okay.

Since we're talking a lot of pork here, I'll try to spare you all the details.

But after the grinder, we turn our attention to seasoning the pork simply with salt and pepper, and then working the meat and the fat together, continually pounding the sausage to emulsify the ingredients and create the right consistency.

After that, it's time to load the sausage stuffer, don a fresh pair of gloves, and make some butifarras.

RUBEN: There we go.

So we're going to get ready the intestine.

This is 100% natural.

It's the casing from the animal.

So we're going to load it.

So I have here a pedal, so basically right now is, what I'm going to be doing here is controlling, you know, the pressure with my hands, and I'm going to be holding here, getting a consistent pack.

You want to try?

SETH: I'll give it a shot.

RUBEN: Pull there and then let the machine to push.

Let it flow.

There we go.

SETH: All right.

It takes a second to get used to.

RUBEN: Don't pull.

Don't pull.

Let it sag.

SETH: Oh, okay.

RUBEN: Let it sag.

Let it push.

The machine is pushing.

SETH: Machine's doing all the work.

RUBEN: It's doing all the work for you.

The only thing you're telling the machine is how much pressure you want in the casing.

SETH: I'm not ready for professional kitchen work just yet, Chef.

RUBEN: No, but you're doing good, you're doing good.

Okay.

This is the end.

Awesome.

SETH: Oh, wow.

Look at that.

RUBEN: You did great, man.

SETH: Not bad.

Not bad for a beginner.

RUBEN: You did great.

Look at this, look at this big sausage.

And then I do like a, kind of my hand you know, marking here, and then I go like, boom.

So give a little twist, go to the next one.

You want to try?

SETH: All right.

That look good right about there, Chef?

RUBEN: Yep.

SETH: All right.

Oh, I broke it.

RUBEN: You know, accidents happen.

SETH: Oh.

I broke it again.

Chef, I have no idea what I'm doing.

RUBEN: Because you're doing this.

Don't do this because this is breaking.

Okay?

SETH: Okay.

Show me the correct way again.

RUBEN: So first press there, okay, and then just twist... SETH: Oh, I see.

RUBEN: One side.

SETH: There we go.

All right.

RUBEN: There we go.

SETH: Give it a little pinch, twist one side.

Oh, look at that.

Look at that.

RUBEN: There we go.

There we go.

SETH: Perfect.

You're a good teacher, Chef.

Let's see if I can finish strong here.

RUBEN: Let's finish your job.

See how easy?

SETH: And we're back.

RUBEN: All right.

SETH: I'm sure you've made better butifarra than this.

RUBEN: That's fine.

I'm sure it's going to taste... SETH: Taste great.

RUBEN: So that's the important thing.

SETH: With my first foray into sausage-making mercifully over, Chef Ruben turns his attention to preparing our feast.

Besides the butifarra, an array of seasonal veggies as well as bread for the pan con tomate, are grilled over the wood-fired coals.

All right gentlemen, a Spanish feast.

I'm ready to dig in.

What are we looking at here besides the butifarra?

RUBEN: Good job making butifarras, by the way.

So this is the one I made, this is your one you made.

See, mine... SETH: That's the runt?

RUBEN: Yes.

RICHIE: They both look pretty good, guys.

You guys did all right.

RUBEN: So grilled potatoes and then grilled carrots, grilled eggplants and zucchini.

SETH: Should I try the extra made one?

RUBEN: Absolutely.

SETH: Oh, this is a feast right here.

RUBEN: Wait, wait, wait.

Before you go there, this is not finished.

SETH: I'm ready to go.

RUBEN: This is not finished.

No, no, no, no.

This is not an entire feast.

So here we have alioli.

RICHIE: It's not mayonnaise, what a lot of people think.

RUBEN: It's a staple back home.

Enjoy as you please.

Wait, wait, wait.

It's not finished yet.

SETH: But wait, there's more.

RUBEN: Have you ever had pan de tomate before?

SETH: I have never pan con tomate before in my life.

RUBEN: Okay Here, the recipe for you.

So pan con tomates is a staple back home in Catalonia.

So toasted bread, tomato, olive oil and salt.

SETH: It's a do-it-yourself operation here.

RUBEN: Now, if you read your recipe... SETH: Take one half of the tomato, rub it on one side.

All right, got that part down.

Finish with a generous drizzle of extra virgin olive oil.

All right, is this generous enough?

RUBEN: More, more, more, more, more.

SETH: More, more, more, more.

Never stop, never stop.

Never stop.

RUBEN: And then some salt.

SETH: My chef skills.

RUBEN: There you go.

RICHIE: Oh wow.

Make it rain.

RUBEN: And now, my friend, I'm going to let you eat.

RICHIE: One of the great things about this, it's like having the bread on the side of a meal and putting a little bit of the sausage, a little bit of the vegetable on top of the pan tomate enhances the whole meal.

SETH: Well, I'm going to dig into this butifarra.

I've been waiting too long.

Try a little alioli with this as well.

RICHIE: Eat your veggies.

SETH: Oh, Chef.

That's just excellent.

It's amazing that something as simple as pork, a little salt and pepper can yield such an incredible flavor.

Nice and juicy, great flavor throughout.

RICHIE: It really is, and we use great pork.

We've had great relationships with our local vendors.

It's just the pure expression of a great product.

SETH: I got to try a little bit of this, uh, these veggies as well.

Again, so simple.

You got a little bit of salt, you got a little bit of oil.

It's just terrific.

And this is great too because, you know, this is such a communal dish and the whole idea here you know, with downtown, you know, bringing people back together, community, this just works perfectly for that.

RUBEN: That's why we do it, you know.

It's all about sharing and it's all about getting together and make a better future.

RICHIE: One thing to bring things together is the Porron.

SETH: The Porron.

Oh, we forgot one thing.

RUBEN: The Porron brings people together.

So this is the perfect vessel for gathering people together.

I'm going to show you a pro tip because I don't want you to get dirty.

Your napkin, putting it underneath.

RICHIE: Not his first time to Porron.

SETH: All right, I'm going to take your pro tip.

I'll probably end up with wine all over my shirt anyway, but that's okay.

RUBEN: That's okay.

SETH: Let's give it a go.

RUBEN: I hope you don't go to a meeting now.

There we go.

There we go.

RICHIE: There we go.

There we go.

RUBEN: Pretty good.

RICHIE: Wow.

RUBEN: Pretty good.

Remember to swallow, okay?

SETH: All right.

Richie, you're left.

RUBEN: You did great.

RICHIE: Oh no.

RUBEN: Oh, you can see.

You know how this is fun.

Food is about getting together, have fun, to share stories.

And we're glad to be here and can't wait to share with the world.

SETH: This was a memorable meal, thanks guys.

RICHIE: Thanks for coming.