Turkey Hunt | Sujeo – Transcript

– This week, on Wisconsin Foodie:

– Tory Miller: You have your traditional Asian restaurants, and then you have us, where we’re doing chef-driven takes on traditional dishes, bringing in other ingredients, bringing in other techniques.

– Kyle Cherek: No one’s ever going to mistake us for outdoorsy guys.

[laughing]

There’s no question.

– Tory: Yeah, when you think of hunter-gatherers, you don’t think Kyle and Tory.

– Kyle: Right?

– Keith: Now the turkey is walking in front of us. All right I think he’s close enough, you can kill him.

[gun firing]

[light acoustic music]

– Kyle: Now, we’ve got three toms on the other side of that field. We just need to coax them up.

– Tory: It’s obviously like a denser bird, so it has like a little bit more chew to it.

– Kyle: That is some deep, rich old flavor. Cheers, everybody.

– Cheers.

– Thanks for doing it.

– Kyle: You bet.

[light acoustic music]

– Wisconsin Foodie would like to thank the following underwriters for their support:

The Dairy Farmers of Wisconsin are proud to underwrite Wisconsin Foodie and remind you that in Wisconsin we dream in cheese. [crowd cheering] Just look for our badge. It’s on everything we make.

Employee-owned New Glarus Brewing Company has been brewing and bottling beer for their friends only in Wisconsin since 1993. Just a short drive from Madison, come visit Swissconsin, and see where your beer is made.

Milwaukee’s landmark art deco hotel offers luxury accommodations, legendary hospitality, and world-class dining. Paired with the hotels roaring ’20s vibe makes The Ambassador a must-experience destination.

[light jazz music]

From production, to processing, right down to our plates, there are over 15,000 employers in Wisconsin with career opportunities to fulfill your dreams and feed the world. Hungry for more? Shape your career with these companies, and others at fabwisconsin dot com.

Society Insurance. Small details. Big difference.

Edible Milwaukee magazine.

[light acoustic music]

Also with support of the Friends of Wisconsin Public Television.

[light jazz music]

[chickens cackling]

[drink filling]

[chopping vegetables]

[fruit popping]

[meat sizzling]

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[speaking in Asian language over intercom]

– We’re at Midway Asian Foods in Madison. Whenever we can’t get anything locally, like all of the Asian-y ingredients, this is where we come. It’s my favorite place, and there’s just so many varieties of things here, so we’re going to get some supplies for the week.

I always got to check my list. Otherwise, I’ll end up just overbuying everything.

[laughs]

This is the fish sauce. We go through so much of this.

This is a whole freezer full of fish balls. People don’t know what they’re missing.

[light rock music]

Sweet chili sauce.

Sometimes they have the big bottle down here.

[light rock music]

Being Korean, adopted, and not really knowing anything about that part of who I am as a person really wanted to, like, open an Asian restaurant and make this kind of culinary journey to discover who I am as a chef and a person at the same time. And, it’s been a trip, to say the least. Calamansi is like, it’s kind of like a mix between like orange, lemon, lime, grapefruit, it’s like all the things, so it’s like this really interesting flavor, and I love to use it in different dipping sauces and stuff, and they sell it in a larger format than this, but this already has sugar in it, it’s all sweet, corn syrup and stuff. I don’t want any of that. I thought I’d just get these guys.

As a person, I feel very inauthentic. I’m a person born in Seoul, South Korea, raised by white German people in Racine, Wisconsin, with no Koreans around me, and never eating Korean food until I was in my twenties.

That’s a challenge. That’s a challenge for me. And then, as a chef, that’s what you always hear is, like, “Are you an authentic chef? Are you an authentic French chef or Asian, or Italian, or Mexican?”

And it’s like traditional Koreans would be like, you should not call this “this” or call this “that” like they would in an unauthentic Korean restaurant, you know? So, we’re learning as we go, but it’s also, like, I’m creating dishes that are originals to us.

Hey, chef, these tomatoes from market are fla-m, man.

Oh, and then, there’s some icicles in here.

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You have your traditional Asian restaurants that are like this is Thai, this is Lao, this is Chinese, and then you have us where we’re doing chef-driven takes on traditional dishes, bringing in other ingredients, bringing in other techniques. Sujeo is like a fun place to try new things with ingredients that you can trust and with a culinary team that you know is putting all of their passion behind it. I think if you’re into trying something new that’s why you come to Sujeo. So, are you thinking like tomato-y soup?

– Sous chef: Maybe tomato pepper.

– But what if it wasn’t hot? What if, like, also mozzarella, though?

We’re constantly evolving at Sujeo. Like if everyone’s making ramen, I don’t want to just make ramen. We’re like, what if we put like fresh mozzarella or burrata and made like a ramen bowl with Caprese flavors.

And it’s like weird stuff like that where it’s like it shouldn’t make sense but it totally does when you eat it, you know. And it’s going to be an addicting flavor, and something you’ve never had before. And hopefully, it’s really yummy.

[laughs]

– Sous chef: Chicken sandwich, one no pickles or mayonnaise, extra cheese.

– Tory: For us we’re constantly just trying to put ourselves into our food and make things the way we want to make them, so sometimes you end up with a Korean fried chicken sandwich with like a lot of smoked Gouda on it, because that’s what we want to eat and it makes sense to us. Other times we’re making like a super traditional bibimbap, with the crispy rice on the bottom, beef bulgogi, kimchi, spinach, vegetables, and gochujang.

And then, this gets served just like this.

Bibim means mix, bap means rice, the real way to do it is to mix and then get under, and you scrape the bottom. So, you can see there’s like pieces of nice crispy bits of rice in there. I’m going to get one bite.

[soft guitar melody]

Crunchy, spicy, salty, sweet.

This is awesome. I’m not going to lie.

[laughing]

[soft guitar melody]

– Kyle: I’m driving to a range to meet our buddy, Keith Warnke, who’s been on the show before, and he’s really kind of our naturalist guide, and we’re going to do some practice shooting for turkey hunting, and I’ve got my friend Tory Miller in the back seat. Hello, chef!

– Hey, buddy!

– How are you?

[both laughing]

You grew up in a farming family?

– I did.

– And I grew up in and around them, and hunting was part of your experience, right?

– Everyone was like, going hunting and things like that, I was always a part of it, but I never really got into it. I was legit, always watching cooking shows on TV and being in the kitchen was something I always wanted to be.

– Kyle: How’d that work out for you by the way?

– It’s not bad. I’m working it out, [laughs] still learning.

– Kyle: No one’s ever going to mistake us for outdoorsy guys. There’s no question.

– Tory: Yeah, when you think of hunter-gatherers, you don’t think Kyle and Tory.

– Kyle: Right.

– Tory: This could be our thing.

[light acoustic music]

– Kyle: Keith Warnke!

– Kyle!

– Hello, Keith!

– Hey, Kyle.

– How are you?

– Good, good to see you.

– Meet my buddy Tory Miller.

– Mr. Miller, nice to meet you.

– Nice to meet you, sir.

– Excellent chef and, we hope, a pretty good shot.

– We’re going to need to be pretty good shots. We’re going to go get you guys some practice at shooting at turkeys or at turkey targets to get ready for tomorrow morning.

– Kyle: Okay.

– Let’s introduce you to our host and turkey sherpas who have set the blinds,

[laughing] found some turkeys, found some birds for us, and, hopefully, they’ll be there for us in the morning.

– Hello, how are you?

– Hi, Jim Witheford, nice to meet you.

– Hi, Jim.

– Nice to meet you, Tory. Those are big introductions.

– I’m just going to say I’ve done all I can do.

[laughing]

– Kyle: Well, you lead the way, because I swear to God, I’ve never been here before.

[light acoustic music]

Wow, those are really realistic! I’d hang that on my wall if I wanted artwork of a turkey.

– Tory: Yeah, because it has a target on it.

– Keith: This is the dead giveaway that it’s a legal turkey. A legal turkey, for our hunting purposes, is bearded or male. Some hens have beards, they’re also legal game. So this kind of, this showing you right where the feathers meet the skin, the red waddles and skin, that’s where you want to center the pattern. We’ve got an outline of vertebrae and brain on here where you want to center your shot pattern to create a really quick, clean kill. All the good stuff’s down here.

– Let’s go.

– Keith: Should we walk down?

– Yeah.

– Keith: I think they got everything.

[gun bag unzipping]

Mike, do you want to hand me a couple of rounds?

– Jim: This is similar to what you guys will have set up tomorrow. The one thing you want to remember is don’t stick your face out here.

– Right.

– Because they’ll see that, and if a turkey is out this way you want all the back windows closed.

– Okay.

– Jim: If they can see through that, they’ll see movement.

– Keith: So, where is your position and what target are you going to shoot?

– I’m going to shoot 11.

– Okay.

[gun cocking]

– Now, the turkey is walking in front of us.

If you can get your elbows on your knees…

– Oh, yeah, that’s right.

– Yep. All right, I think he’s close enough, you can kill him.

[gun fires]

– Keith: Done.

– Kyle: Yeah!

– Finger off the trigger. Safety on.

– That’s what I’m talking about!

– Eject, very good.

[guns firing]

– Nice!

– Kyle: Yeah! Tory, you totally dusted me.

– Keith: All of these are clean kills, look at all the rounds that you’ve got in the head and the spine area, going through the brain. All of that, that turkey’s going nowhere, straight down.

– It’s going to Tory’s kitchen is where it’s going.

– It’s going to Tory’s kitchen.

[Kyle chuckles]

This one may even be better, there are more holes in the kill zone.

– Kyle: I mean, it’s hard. It’s harder than you think.

– All right, gents, so we shot, we practiced. Thank you, Keith.

– Yeah, you got a little bit warmed up, learned how to shoot a turkey, where to aim, what it’s going to feel like, what it’s going to look like, what a blind feels like.

[laughing]

– Kyle: Except darker.

– Keith: It’s going to be really early tomorrow, yeah. We’re going to meet at 4:15, I think.

– Kyle: All right, okay.

– Tory: Thanks for the experience.

[birds singing]

[turkey calling simulation]

[simulated turkey calling]

[turkey calling from device]

– Kyle: Fairly fearless, those hens. We just couldn’t get them to come across into range. If we’d had our blinds right down there we’d probably have three birds right now. Instead, we have the memory of three birds. Half of turkey hunting I’m told is patience. And I’m full of it today, in more ways than one.

– So, how’d you guys do?

[laughing]

– Saw some turkeys.

– Keith: Saw some turkeys, right? Yeah, yeah.

– We sat for a couple of hours looking at the same two hens standing between us, didn’t we?

– Yeah, that was fun.

– Yeah, who would know that that would be the excitement of the day, but that was pretty fun.

– Exactly.

– Well, we’ve got turkeys.

We have a turkey from a prior season.

– So you’ll get to cook regardless.

– Yeah, no matter what. As long as there’s one out of the freezer I’ll take it.

– All right, okay, here we go. See ya.

[light acoustic music]

– Kyle: Chef!

– Hey!

– I brought the crew from the fields.

[laughs]

– I brought you a turkey that we shot last week, a couple of turkey drumsticks with thighs there, look at those beauties.

– What are you going to do with the giblets?

– I’m going to make some fried rice. I think you guys will like it.

– All right, we’ll see you out there.

– All right, we’ll see you out there, guys.

– I just chopped up the liver and the heart. I’m going to use this to flavor the fried rice that I’m going to make with the morels, ramps, spring garlic, and asparagus.

[knife chopping]

Then this is the gizzards, which has a really tough outer layer so you got to really get after these if you want to get the inside.

True essence of the turkey.

First thing, is I stir fry these eggs, and I try to be careful not to burn them or brown them. This is going to get added back in.

These are the gizzards, liver, heart.

Morels.

A little bit of ramp.

Rice.

Going to do a shot of oyster sauce, spinach.

And then, the last thing I do is fold in these eggs.

[light acoustic music]

– Oh, we’re on, chef. Thank you.

– All right, so I’m going to start you off today with the fried rice that we made with the gizzards. Here at Sujeo we eat a lot of things on the side. Side dishes are very important to me. These are soy sauce cured beets and then puffed rice with a Sichuan chili oil, and a pickled daikon radish underneath that. And then this is kimchi that we make, but obviously, it’s really all about the rice. Enjoy that while I slice up the turkey and bring it out.

– Awesome, thank you.

– Good deal, chef.

– Okay, this is our first meal of the day save for the coffee.

– Yeah this is quite good.

– Yeah I haven’t had this at home.

– No.

[laughs]

– Yeah, I can say I’ve never had turkey gizzards before, and it’s very good. It’s a great mixture.

– It’s not bad, huh?

– It’s way past not bad.

– It is fantastic.

– I’m going to have to get the recipe.

[laughing]

– So, like I’m pretty stoked. This is our Korean secret right here. Just a little cornstarch, salt, baking soda, and then we put it in this wet batter that has vodka, and more of this. I’m going off of like what the guys told me. They said that the legs are very stringy and tough so I’m going to try to old school up north them, you know. Put them in a chicken broaster, and that’s going to get crispy on the outside. And ideally I’m going to put this in the pressure fryer at a little bit lower temp than you normally would fry, and that should theoretically break down this tougher turkey,

And make it nice and crispy and juicy, and everyone likes fried stuff.

And then the thighs and the breasts I’m just going to throw right on the grill.

[light acoustic music]

While this is cooking, we wanted to add a little bit of fat to it so we added a little bit of pork fat and duck fat kind of mixed together.

Okay, now they cook.

Okay, I’m going to make a really spicy, sweet, salty dipping sauce called nuoc cham, but I’m going to use rhubarb instead of lime juice. So this is Thai chilis that we soak in fish sauce. This is going to bring a little bit of heat and fun times to the party.

Straight rhubarb juice and fish sauce. So fish sauce is basically just like fermented anchovies

after they’ve been pressed, so all the juice and goo that comes out, they filter that and that’s what you’re left with.- How do we know what temp?

– Tory: I think these are probably done. I just don’t want to overdo them.

[light acoustic music]

There’s like all kinds of little bones and twiggy things in here. It’s obviously like a denser bird, so it has a little bit more chew to it. This stuff is just going to get sliced up, and then I’m going to put some of the sauce all over it, and then I’m going to put some of the sauce on the side for the guys.

– Watch out.

– All right, gentlemen.

This is a big tray of turkey here and it’s a little saucy. So you have some extra sauce here on the side. So that once you get your piece you can really get after it, but we have obviously the leg. The leg is hard. It was hard to cook.

– Lot of tendons.

– Lot of lot of sinew and tendons and stuff.

– Well, it looks delicious.

– That’s all I care about.

[laughing]

– I just really quickly wanted to thank you guys for setting up the hunt and really doing all the work behind it. It was a really good time.

– And I will say this is undoubtedly the fanciest, and I’m sure best, game feed I’ve ever had.

[laughing]

– I’ll take it. Do you guys want to dig in? I’ll go for a nice medium piece.

[laughs]

– Oh, yeah, that’s the only way. How is it?

– That is some deep, rich old flavor. It’s got a muscularness to it, but it’s also so tender.

– We need to have sharp-tailed grouse, it’s much closer to that than it is regular turkey thigh, right?

– I like these little tendons, they’re just.

– There’s a lot of them.

– All right, Tory, a little bit of this here on the white meat, what do you think?

– Oh, yeah, definitely.

– Is that how you designed it?

– Yeah, I mean that sauce is meant to just accentuate everything and keep it nice and juicy. But I think this is what it’s all about, you know? It’s like enjoying the whole animal and like we said in the blind, you know. It’s like you share your stories throughout the day, and for me I share so many stories over food, and surrounding food and things like that, and even out in the blind it’s like kind of what you’re there for.

– I would say that and every time I go out with you and other guys, I have a new perspective on my state, my nature. Yeah, cheers everybody, thanks.

– Cheers. Thanks for doing it.

– You bet.

– You’re welcome back anytime.

– Worth getting up really early for.

[laughing]

– Always is.

[light country rock music]

– Yeah, this is very intense feeling.

– Isn’t it?

[laughing]

– I feel like we’re in an ’80s movie and we’re going to, like– we’re training for something, and there’s major mounting music happening right now.

– Right.

– Yeah.

– Isn’t it like Red Dawn?

[laughing]

– I don’t know if you want eye protection to go over your glasses, your glasses are good enough.

– I should be solid, yeah. That’s why I don’t go to 3-D movies either, you know I got to put the glasses over the glasses. It doesn’t work.

– If we get one we should toast with some Wild Turkey after we shoot a wild turkey.

– That we can also do.

[Kyle laughing]

– Boy, that is an unconvincing decoy when you get close.

[light jazz music]

You got to say.

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– Wisconsin Foodie would like to thank the following underwriters for their support:

The Dairy Farmers of Wisconsin are proud to underwrite Wisconsin Foodie, and remind you that in Wisconsin we dream in cheese. [crowd cheering] Just look for our badge, it’s on everything we make.

Employee-owned New Glarus Brewing Company has been brewing and bottling beer for their friends, only in Wisconsin, since 1993. Just a short drive from Madison, come visit Swissconsin and see where your beer is made.

Milwaukee’s landmark art deco hotel offers luxury accommodations, legendary hospitality, and world-class dining. Paired with the hotel’s roaring ’20s vibe makes The Ambassador a must-experience destination.

[light jazz music]

From production to processing right down to our plates, there are over 15,000 employers in Wisconsin with career opportunities to fulfill your dreams, and feed the world. Hungry for more? Shape your career with these companies, and others at fabwisconsin dot com.

Society Insurance, Small details. Big difference.

The Wisconsin Department of Natural Resources.

The Central Wisconsin Craft Collective.

Something Special from Wisconsin.

Illing Company.

Edible Milwaukee magazine.

Also, with support of the Friends of Wisconsin Public Television.

For more information about upcoming Wisconsin Foodie special events, dinners, and tours, please go to wisconsinfoodie.com. There you can sign up for our mailing list to be the first to know about our events and offerings. Also, get connected with us through Facebook, Instagram, and Twitter.

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