traditions is made possible by Chemex coffee makers.

Makers of scientifically designed coffeemakers and filters since 1941 Pure design, pure flavor, Chemex.

And by Artrepreneur.

A global platform for artists.

Empowering artists to succeed.

And connecting art lovers, desig and collectors with curated work Artrepreneur.com And by the YP Foundation Helping those in need through education and improving life skills Guided by the principles of good deeds, charity and public welfare.

YP Foundation.

And by Five Star Travel, Inc.

in Las Vegas Nevada.

Since 1985 Five Star Travel has been developing and delivering detailed itineraries for trips, cruises and vacations to destinations around the world Five Star Travel, Inc.

Im Burt Wolf and Im Nicholas Wolf.

In this series of Travels & Traditions shows, we will be traveling around the world bringing you stories from some of our favorite restaurants.

Im very excited to join my dad and continue the legacy of Travels & Traditions.

Im kind of excited mysellf.

(mellow music) Whats Cooking with Nicholas Wolf is a series of programs in which Nicholas travels to cities around the world discovering what they eat.

- We got dinner!

- [Narrator] Why they eat it, and how their classic dishes are prepared.

Warning.

These are programs you should not watch on an empty stomach.

- [Nicholas] Nothing beats eating a fish you caught that day.

And to do so, we're going to need a boat.

The Rybovich construction yard is the birthplace of sports fishing boats as we know them today.

It all started in 1919, when John Rybovich started a small boat repair yard.

The boats he worked on were fast, so fast that they were used as rum runners during prohibition because the feds couldn't even keep up.

The business evolved into building the top sport fishing boats on the market.

- Today we're in Palm Beach, Florida, one of the best places in the world to catch fish.

And we got this beautiful 65 foot Rybovich.

What more can you ask for?

Come on, on board.

What's up, Rob?

How are you doing today?

- How you doing?

- You ready to catch some fish?

- Im ready.

Let's go.

(happy music) - What makes working on a Rybovich boat so special?

- The nice part about a Rybovich boat is that they're custom built.

And when you build a Rybovich its built for you exclusively.

So the attention to detail is bar none.

Everything you see is built by hand.

Today, we're looking for a pelagics mahi mahi, kingfish, sailfish hopefully.

We're going to be trolling today.

We have long outriggers here on the side of the boat and they lay out we'll be trolling ballyhoo and some squid chain teasers.

Trolling is with the boats, always going forward.

And we rig dead real bait to make them look like they're alive and they swim.

- [Nicholas] So I hear it all the time.

Palm Beach, the place to go for sports fishing.

Why is that?

You know it best.

- Well, the reason it's one of the better places that we fish so close to shore.

I mean, you know, 20 minutes offshore, you're three miles offshore you're in three hundred feet of water.

It's just an easy, convenient way to fish.

- So it's really about that drop into deep ocean Thats really quick.

- Its a lot closer here.

For example, if you're up north, sometimes they'll run a couple of hours to get to the same drop.

Here we run 15 minutes and you're at the drop.

And people like that because you can fish and play golf in the same day.

You don't have to just go fishing the whole day.

- [Nicholas] It sounds like a fun weekend.

- [Rob] It is a fun time.

- This is going to be a teaser.

They're going to put the water first.

This is attached to a line that goes up to the bridge.

And what will happen is a fish will be attracted to this and hopefully he'll fade off of this and go to either a flat line or a long rigger.

So I'm going to go ahead, sit this in the water.

And John's got control of it up on the bridge.

(happy music) - Squids are in the water John on this side.

And then here we have we're going to use her bait today.

This is a ballyhoo which traditionally they catch down in the Keys.

This is going to be our bait.

And the reason we use this is most everything eats it.

And Ive rigged it with a lead under its chin and it's got a circle hook that's attached to it, which is nice.

When you catch a sailfish, it tends not to do so much damage.

The circle hook we hook in the corner of his jaw and so he can let like a billfish go.

But we could also catch food fish, which would be a dolphin, kingfish or something along those lines.

It's hard to tell when you put this in the water that it's not alive.

That's why you break the back, because it swims and the lead under his chin also keeps his head down.

So he swims.

I'm to let him out right here.

We're to let him back.

What we do here, we let him out.

I'm going to clear this teaser and get past that, and then we'll go to an outrigger clip which gives us the width The reason you have outriggers on the boat is to spread your boat out that much more and make your spread wider so you cover more ground.

- So how much ground are we covering right now?

- Right now, I bet we're going four knots for four nautical miles per hour, which is more like five miles per hour.

- So increasing our chances.

- Correct.

- I like it.

- Were covering ground.

- Let's hope we catch lunch.

- I hope so, too.

- Okay, baits out.

Now what?

- Now it's a waiting game.

Sit and wait.

And just try to occupy your time as we wait for a bite.

And what you really want to do is stay focused on behind the back of the boat.

So if you see a fish come up, it increases your odds of catching that fish.

If you get to the rod before the fish bites and the reason that is you want to drop the bait back to the let him eat it naturally so he doesn't swipe at it and take your bait and swim away.

So that's important during a long day of fishing to stay focused.

The more patient you are, and the more conscious you are of the rods, the better your chances are catching one.

(whimsical music) Hear fishy, fishy.

Here fishy, fishy.

(whimsical music) Come on, fishy, fishy.

(whimsical music) (Fishing reel winding) - Pull back and real down.

- All right.

- Nice and slow.

- Okay.

I gotcha.

- Nice and slow.

- Pull back.

Oh, she's a 300 pounder.

- Nice and gentle.

- 300 pounder for sure.

- Nice.

Nice and smooth.

- Very good.

Nice and slow.

(exciting music) - Oh, yea.

Somethings on it.

(exciting music) - What fish do you think that is - Looks like a big yellow tail snapper.

- Yeah, I had one of those the other day.

I love them.

- Yeah, they're really good table fare.

- Yeah, they're tasty for sure.

- Yup, that's what it is.

- This is the one I want to cook if I get it up.

- All right, well, hopefully you get it up.

- All right, - Here, I'll take leader for you - Here it is.

It is a yellowtail snapper.

Nice one.

Nice.

- Looks like a nice fish.

- Yup.

2 or 3 pound yellowtail snapper would be great to eat.

- All right, we're cooking this one.

- All right, - Now, that's a good lunch.

(Relaxing music) Not a bad haul for a Saturday morning.

Now to head off to the Sailfish Marina, which is a great local seafood restaurant.

Okay, let's see if I can move this thing.

We're going to need a bigger, cooler.

(exciting music) - (Nicholas) The folks at Sailfish Marina say they can cook anything I catch.

Let's see if that's true.

(exciting music) - All right, chef.

Walk us through.

What are we doing?

- All right, so we're going to we're going to go ahead and fry a whole yellowtail snapper.

So first thing we're going to do, we're going to score it to make sure that it doesn't curl up on us.

- (Nicholas) Slices just like butter.

- Or also take too long to cook because, you know, we got to be be quick with it.

- It's beautiful looking fish.

- Yeah, it's pretty important that we have fresh fish when we've been around this long.

We got a reputation for like making sure that everything's got a really high quality.

- Got to make the customers happy.

- This right here is just a typical seafood breader.

It's flour and a couple of different other spices, a little bit of cornmeal in there to make it nice and golden.

Shake that off right quick.

We're going to come over here, put in our basket 350 for about 7 minutes.

So we're going to lift her up so she's nice and golden.

Bring her over to this pan.

We can let her drain for a little while.

I like to use my hand better than the tongs, even though it's a little hot.

Just because the tongs my break it.

You know what I mean?

- It's fragile, right?

- Yeah, Like it's super delicate right now.

We're going to get her a little salt and pepper, Otherwise it doesn't stick.

This is just salt and coarse ground black pepper.

Coarse, ground black pepper is the way to go.

- So what do we do with the fish now?

- We're going to let him sit.

Were going to plant him right here on the plate.

- All right.

Let's move on to the salad.

- For our salad, I'm going to add a little fried yuca.

It goes straight into the fryer and this is going to act like our crouton.

It's going to be nice and hot.

So then we're going to take some baby arugula.

- Salt and pepper.

- Definitely.

And this is a chili lime vinaigrette.

So basically what that's going to do is is going to give a little more acidity.

Its going to cut through the richness of the fried fish.

It's going to balance real nice with the peppery flavor of the arugula.

And then what we do here is we kind of dress the outside of the bowl so it doesn't kind of wilt the greens.

- It doesn't stick together.

- Yeah, see how that's nice and airy like like that?

And by now, our yuca should be good to go.

And this is also going to give it a little something to build, give it some height, make it a little bit robust so it doesn't just look like, you know, just plain little piece of fish and a salad.

Get it all nice like that.

Set it right in that little crease right there.

Little fresh lemon.

- Nice.

- We are done.

- Doesn't get simpler than that.

- Doesn't get simpler than that.

You don't have to do a lot of complicated things when you have really fresh ingredients and it's all prepared correctly.

It can be as simple as that.

But that's our whole fried yellowtail snapper here Sailfish Marina.

- Let's dig in, man.

Cant wait to taste it?

- All right, so I got a knife and fork right here.

So we can go ahead and try this out.

Go ahead and grab it.

- All right, So how do I attack this thing.

- So you can grab a piece, like, straight off of the back right there?

- This is the best piece?

- Well, yeah, they're all the best pieces.

- All right.

Mmm.

- What do you think about that?

- That's good, man.

- Right?

- I like that.

It's crispy on the outside, but, like, nice and juicy, it's not dry on the inside.

- How's the salad.

- Now try the salad.

- That's really good.

That's exactly how I want it.

- Yeah, oh that sauce is good.

- Yeah, I'm satisfied with that.

- It's a little spicy, but not too much.

Still flavorful.

I like that.

- And you can also put a little bit on the fish if you want to.

You know what I mean?

Something a little bit to moisten it up, but I think that's cooked perfectly enough that you don't to add it.

- No sauce needed on the fish.

Yeah.

The fish already has its flavor.

So Shelly, you guys got so many things here.

Tell me a little bit about it.

- Well, Sailfish Marina has been here since 1952.

We have a restaurant that you can dine by boat or by car.

We have our ship store, we have our water taxi, which does a 90 minute narrated tour, and it takes trips over to Peanut Island Daily.

(happy music) - (Nicholas) There are probably golf balls than people in the Palm Beaches.

I don't know about you, but I get pretty hungry playing golf.

But first, a little history.

Golf as we know it today was developed in Scotland in the 1200s, but didn't really become popular until the 1800s, where the British Empire and the United States adopted it.

The game consisted of hitting a small ball with a stick until you knocked the ball into the hole.

The player who achieved this with the lowest number of strokes was considered the winner.

Looks like not much has changed.

Tiger Woods is considered one of the best golfers in the world.

In fact, he's considered one of the best golfers of all time.

Tiger was born in 1975 and started playing golf when he was only two years old.

He was an outstanding golfer during his college years and turned professional at the age of 20, at which point he quickly started bringing in record breaking performances.

His father, Earl, who had served in Vietnam and nicknamed his son Tiger after his friend, a Vietnamese colonel who was known as Tiger.

After many years on the road, Tiger decided to settle down and open his very own sports bar right here in Jupiter.

- Hey Nico!

- Ah, dad!

(exciting music) - Hey, Mark.

Nice to meet you.

- How are you?

- I love the place.

So tell me a little bit about it.

- Well, Tiger was on the road.

He's traveling.

He lives in Jupiter, Florida now.

He wanted to bring, you know, an elevated sports bar experience.

And I really think he succeeded in that.

- He nailed it for sure.

- Yeah.

We have a, you know, top notch wine list, you know, wines from all over the world.

But it's not too stuffy.

You know, you can come here with family and friends and just have a good time and relax.

- Well, I look forward to trying the food.

- Yeah.

- I'm going to do the bison burger.

- Season it?

- Season it only with salt.

- No pepper?

- No pepper.

- All right.

- Only salt.

- Olive oil on the grill.

Let's go.

(sizzle) - There's the sound.

- Beautiful Sound.

- The other one is our regular wagyu burger blend.

- So wagyu steak?

- Yeah, it's a ground burger.

- (Nicholas) Wagyu is a Japanese breed of cattle.

It's considered to be the best cut of beef there is because the fat melts at such low temperatures.

- Basically, you go on your regular temperature you want it.

- Smells good already.

- It's already, papa.

- What do you like?

Medium?

- I prefer medium.

Most important, you're going to try to sear it all.

The brown sear is a little caramelization on top.

And you organize and try to put all the juice inside.

- (Nicholas) Chef toasts the lightly brioche buns on the griddle.

- I put them on the flat top.

Little brown, golden brown on top, and that's it.

Basically, we use white aged cheddar.

Shredded.

We put it on top.

It's normally like a two ounces.

- So does the shredded cheese get you a better melt?

- Yeah, exactly, exactly.

And normally then you put it in the broiler.

The heat on top.

Then you put a little height up.

- Look at that.

Already melted.

- It starts to melt and basicall it's full, juicy on top.

- Classic cheeseburger.

- And normally assemble lettuce.

Lettuce, tomato and pickles on top.

Really simple, not complicated.

It is, basically our two signature burgers from The Woods.

(mellow music) - (Nicholas) All right, let's go Let's start with the bison.

You ready for it?

All right.

Cheers, man.

- Cheers, man.

Remove the skewers.

Yup.

Mmm.

- Amazing, right?

- That's very good.

Yea, when you said bison, I thought it would be a little dry, but it's not at all.

- No, it's not dry.

- It's juicy.

It's great.

- Correct.

- Lives up to the expectations, man.

I love it.

- Me too.

- So now we got the wagyu, right You ready for that?

- I want to try it.

- Is this your favorite?

You like the wagyu?

- Yeah, I love it.

I love wagyu.

- All right, let's go.

- Cheers again.

- Cheers again for the wagyu.

Let's go.

Mmm.

Mmm.

- Juicy right?

- That's a killer for sure, man.

I see why people come here for this.

- It's amazing.

Is a big one.

- It's definitely my favorite.

Yeah.

- You need a big mouth for this one.

(laughter) - After a big burger like that.

Well, in fact, two big burgers like that.

There's only one thing to do, and that's get a drink at the bar.

Hello.

Can I get an iced tea, please?

- I don't remember volunteering for this job.

- Barbecue refers to cooking meat from all sides and grilling refers to cooking from just one side.

However, these days the terms are used interchangeably.

The history of barbecue dates back thousands of years.

The word barbecue is from the Taino indigenous people of the Caribbean.

The word was used to describe a platform used to cook meat and fish over an open fire.

Early newspapers in southern parts of America depict barbecuing as more of a social event rather than a way to cook.

In the 19th century, barbecues became a very important part to politics.

It allowed candidates to make speeches in front of a relaxed audience.

Today, barbecues are just another event where you try to avoid a conversation with your annoying neighbor.

Not speaking from experience here.

After the Second World War, barbecuing evolved into what we know today as families moved to suburban areas and backyard barbecuing was born.

Today, seven in ten American households own a grill and the industry is only growing.

Ceasar, my man.

- Hey, how's it going?

Welcome to Ceasar's.

Follow the Smoke.

- So this is the famous spot where all the magic happens.

- Yes.

This is it.

Come on inside.

- So, Ceasar, you got names for all these grills.

Are there any stories behind it?

- Yeah, we got side side chick here.

We got Miss Piggy over here.

We got the bullet over here.

The bullet is shaped just like a bullet.

The side chick.

I was always on the grill all the time.

This my first grill or whatever.

So it's like I'm always out the house.

I'm always gone.

I'm always with this grill.

So it's like, a side chick.

You know I'm saying?

- I see what you mean.

- So that's where the name came from.

- Well, let's open this baby up and see what's inside.

(sizzle) - All right, We got some ribs here that's been marinating for three days.

All right, We got all those dry rub on it.

Seasoning on it.

And we've been cooking it for a couple hours.

We got about two more hours to go low and slow, and I check them, like every 30 to 45 minutes.

See how it's cooking.

- How long do you cook them for?

- About 4 hours.

- 4 hours.

Yea.

- Do you think that's the sweet spot between heat and time?

- Yes, Yes.

- So what do you do when you check them?

- Well, I check to see if they have that dark brown look that I'm looking for and if they don't, I let them run a little bit longer and I flip them over, make sure both sides have the same consistency before I take them off.

- Well, I think it's time to try them.

Right?

- All right.

Yes, yes, yes.

Let's get right to it.

I have some ribs over here.

- All right.

- Just came off the grill low and slow.

- Look at that with the signature sauce.

So I just dig in, man?

Is this how we do it?

- Oh yea.

- All right, let me grab a piece here.

- Go ahead.

- All right, so tell me about the sauce.

What is it?

Mustard base?

- It's the mustard based sauce with a little honey.

A little cayenne.

Some more spices in there.

- Secret spices?

You can't tell right?

- Can't tell any you more.

- All right, Maybe off camera.

We'll see.

(laughter) All right, let me try this.

- Check it out.

- Mmm.

Comes right off the bone.

- Right off the bone.

- Wow, those are really good.

- Low and slow.

The only way to go.

Ceasar's.

- And I love the sauce, man.

- Follow the smoke.

- Sweet at start, and then a little spice at the end just like you said.

- Yup.

- Amazing.

Man, these are some of the best ribs I've ever had.

I'm going to be honest.

- Thank you.

Thank you.

- Well, it's fair to say I sure did enjoy these ribs, and I'm going to keep on enjoying them.

One of my favorite restaurants in the Palm Beaches is Stage, Kitchen and Bar.

And it happens to be owned by two of my friends, Andy and Pushkar.

Let's check it out.

Hey, Andy.

Nice to see you, man.

- Nicholas, welcome back to Stage Kitchen.

- Let's get cooking.

Show me around.

- Let's see what chef Pushkar has got going on today.

- Looking forward to it.

All right, chef.

We're in the kitchen.

The best place to be in the restaurant.

Tell me what's happening.

- That's right.

So now we're going to make our banging, bang, bang cauliflower, which pretty much singlehandedly pays the rent for this restaurant.

- (Nicholas) Chef coats fresh cauliflower and mushrooms in a homemade batter and places the mix in the fryer.

(sizzling) Oh, yeah.

All right.

Looks good.

The sound of the toss is great.

- So this is the bang bang cauliflower sauce we make.

Which has, like, Fresno chilies, habaneros, vinegar, ginger and garlic.

And we toss it in the nice creamy sauce.

And then fresh, cilantro, and mint.

The finish... - Beautiful, beautiful color.

- Then you can see.

So, it's like a perfect combination of sweet, spicy, little tanginess and then mushrooms panner.

- Beautiful.

- And then you pretty much do that.

And then fresh lettuce right next to it.

And you eat it as a lettuce wrap.

- All right.

So tell me, how am I supposed to do it?

- Grab a piece of lettuce.

Yeah.

And then put a little mushroom, cauliflower and cheese.

- Like a taco.

- That's right.

- Vegetable fried taco.

Let's go - There you go.

- All right, let's taste it.

Mmm.

It's crispy, it's spicy, but it's not too spicy, you know?

it's not just pure heat.

You know, there's a lot of flavors, and I love it.

- That's right.

I love this dish - It's really good.

- Chef, tell me what we got here - It's called tuna bombs.

So we'll get started with fresh yellowfin tuna.

- So it's almost like a sushi dish.

- That's right.

That's right.

Raw tuna.

Then a little pinch of salt.

And then we're going to take a little bit of this sesame, soy sambal spicy dressing.

You very much drizzle that around and now you mix it.

Mixing is really important in this venue.

We're going to add a little brunoise, fresh brunoise ginger.

Ginger adds that bite to it.

It pops like a little caviar.

- A little crispy flavor.

- That's right.

And then you're going to put a little bit of chives and then a little bit of nice freshly cut scallions.

We're going to mix that.

So this dish is really about the textures, the creaminess of the avocado and the flavor of tuna all together.

That's why it's literally a flavor bomb.

And we call it tuna bomb for a reason.

All right.

We're going to take this and you pretty much hollow it out.

- Yup.

- Get this nicely cracked.

Really perfect on top.

Now, what we're going to do is we'll fill each one of them with this nice fresh tuna.

It's like eating, eating a sushi, like you said, but with a lot of crunch.

- Yeah, a new type of sushi.

- That's right.

Tuna tartare, New way.

We're going to put this avocado green goddess.

Which is garlic, avocado, white soy.

All fresh herbs.

So now, I'm going to take this fresh avocado again right on top like this.

And here and then we're going to finish it with some Japanese seven spice.

It's a togarashi.

So, togarashi sashimi, which has sesame seeds, chili powder and different ingredients and a little bit of chives.

- Look at that.

- All right, So are you ready to try?

- I'm sure ready.

- All right.

Grab one.

And the key to eating this is you can't bite into it.

You‘re going to have to do, it's a food shot.

So cheers.

- Cheers, man.

- Thank you.

What do you think?

- Wow, that's amazing.

That's not what I expected, man.

But that tastes really good.

I can feel it.

Almost taste like sushi, but it has the crunch.

So the contrast between the soft tuna and avocado and the crunchy pastries is just phenomenal.

- Fantastic.

- Beautiful creation.

Thank you, chef.

- Thank you.

- [Narrator] Well, that's What's Cooking with Nicholas Wolf in the Palm Beaches of Florida.

But wait there's more.

For daily reels featuring featuring interviews, stories and recipes, filmed during these shows visit Nicholas Wolf TV on Instagram or Burt Wolf TV on YouTube (upbeat music) - [Announcer] Travels and traditions is made possible by Chemex coffee makers.

Makers of scientifically designed coffeemakers and filters since 1941 Pure design, pure flavor, Chemex.

And by Artrepreneur.

A global platform for artists.

Empowering artists to succeed.

And connecting art lovers, designers and collectors with curated works.

Artrepreneur.com And by YP Foundation Helping those in need through education and improving life skills Guided by the principles of good deeds, charity and public welfare.

YP Foundation.

And by Five Star Travel, Inc.

in Las Vegas Nevada.

Since 1985 Five Star Travel has been developing and delivering detailed itineraries for trips, cruises and vacations to destinations around the world Five Star Travel, Inc.

♪♪