The Ultimate Fancy Date Night Dinner (6 Ways)

I love the dynamic of Josh doing fine dining date nights and Kate drooling over the thought of Olive Garden breadsticks

Kate saying she was going to pick Olive Garden was the best for how it hurt Josh to the core of his being. 🤣

Every time Kate appears, she says something that just shanks Josh right in the chefs pride and I love it. His face when she said olive garden killed me.

I made 4 out of 6 dishes this weekend for my house warming "party" where we were 6 people. Here are some of my comments if you want to try to do them. Firstly, many of the ingredients, were a bit hard for me to find (live in Europe). I did order on amazon some of them. I did start looking for all the ingredients few weeks prior. So, take into an account that you need to pass by a big asian store to find everything, mexican store + for off season fruits/vegetables you need to do a local research for a store. Took me a lot of time. 1. The tangerine golden beet course - i liked it a lot. 5 out of 6 people enjoyed it. I think in the plate i put maybe too much "snow" and it would've worked with more golden beet+thai basil. The taste is very refreshing. The amount you get from the video, does serve 6 people. I still had snow and + golden beet at the end. The pickled golden beets are super super good. 2. Peanut mole - 5 out of 6 people liked it a lot. I was the one who didnt like it because it was super SPICY. I dont like spicy stuff in general, but go easy on the ancho chilies. I didnt expect the amount of spicyness. The miso sauce for the stems is fantastic. I didnt like the smell of it but it was sooo good. Very good recipe. I would definitely give 10/10 if it wasnt so spicy. At the end of plating, i still had a lot of peanut mole, used 2 broccolli, and i had way to much gremolata left over. You use less than 1/4 out of what you're making. One of the guests loved it so much, took all the peanut mole leftover to go. 3. Pork secreto - 6 out of 6 people LOVED it. It was indeed extremely good. I used goose fat, not duck fat or fat. I dont know if that was the reason, but my glaze was not a glaze. the fat didnt incorporate well, so i had a very liquid sauce. I made it on prep-day so on cooking day, took it out of the fridge, scoop the fat from the top and just use it as a liquid sauce on top of the meat. Even if i fjkdfnsfdk it up, the sauce did stay on meat and it was fantastic taste. I assume because it was liquid, i got a more quantity then needed. I used maybe 1/4 out of it. I had 860g of pork secreto + 2 pork chops. The black garlic sauce is extremely good. Very very very tasty. And yes, I had leftover from the sauce too. Because it's end of november, I didnt find anywhere peaches. So i used pears. It worked very well. 10/10 without a doubt. No meat left over, one guest loved the pears so much, they took home a jar with the sliced pear in the pickled sauce. I had a lot of compliments about this dish. They wanted more. 4. Pavlova - it's not the first time i make pavlova, but i think it was the best one i made. 10/10 perfect pavlova. BUT.... I made 6 big pavlovas and i still had so much left, for another 6 smaller ones. It's a lot of it. Don't go for 8 eggs... really... it's just way too much. it took so long to make the meringue and it was way too much. The cashew ...same, i have way too much left. You use a few grams of it to put on top and then you have a full bowl of cashew left. Same as the dried strawberries. He says to prepare 40g of dried strawberries and you use just half in the meringue... and then you sprinkle tiny bit on top. You get a lot of leftover toppings. Same as the pickled strawberries. Overall, it was a great choice. I am a beginner in the kitchen. not a total noob... so i didnt find the recipes to be super hard, but it does take a LOT of time to prepare. I served for lunch on sunday, with only plating time between each course. So, I started on friday night after work, to do some of the things that can stay longer in fridge or outside: cashew praline, gremolata, dry strawberry, pickle golden beets, jam. saturday i did the sauces and cut everything ready for plating: brocolli, peanutmole, glaze, pickle strawberries etc. Sunday: super in the morning i did the pavlova+cream, the brocolli stem sauce and grill the pork. PS. I did not grill on an outdoor BBQ. I did it indoor on a grill pan. Hope you try them as well! Have a lovely day! Cost: $$$ Time: between 2-4 hrs/per dish from cutting the veggies to end. Strawberry jam took more than expected.

Course 1 - 1:21 - Tangerine Golden Beet Thai Basil Course 2 - 3:24 - Chicken Skin Chips, Raclette Foam, Blackberry Jam Course 3 - 6:56 - Broccolini Peanut Mole Gremolata Course 4 - 11:56 - Hamachi Course 5 - 15:17 - Pork Secreto, Tamerind, Rose Peach, Black Garlic Jus Course 6 - 20:02 - Pavlova with Strawberries (Three Ways) In case anyone wanted to make at least one of these, because I ain't financially equipped and experienced enough to prep all this in one go.

Josh, I really have to give you credit as a chef. This is the perfect example of cooking with love; for the ones you love. There were massive amounts of cooking techniques and these are technically complicated dishes; however, you're so skilled that you were able to demonstrate and take the intimidation factor out of them. Truly, I see why cooking at home doesn't give you the same tastes as restaurants. Only a certified chef could tell us how to cook, steep, and how long to maintain certain components as not to ruin their flavor and contribution to the overall dish. I loved the part where you ask her, "what do you know about tamerine", And, she said, "It's in this glaze.🤣🤣🤣🤣 The look on your face, that says, "that's why I love her". She only knows how to eat (and her palette favors sugary tastes).

Kate is the definition of "just happy to be included/here" and I love it hahaha

Low key, I wouldn't complain if we got a 20-30 minute video from Papa every once in a while. I like that he kept the fast paced style that he's kinda become known for, but was able to apply that to a larger form video. It doesn't feel like information overload and you wouldn't believe you learned how to make a 6 course meal, all in 24 minutes. Really the best of both worlds here and even in the world of short form content, I feel like he's keeping everyones attention here. Quality content indeed! :)

This is probably some of the fanciest stuff we'll EVER see Papa cook, I swear. All of this is hypnotic.

She's not going to lack when it comes to food 😂😂😂 Such a lucky woman

Great for date night cooking, I learned a lot, thank you so much!

The Olive Garden 🤣🤣🤣 Josh, I’ve been married for almost 29 years and have loved cooking even longer. Regardless of the dish I make, no matter how simple or complicated, my true love immediately dumps Tabasco all over it before trying it.😢 Best of fortunes to you both.😊

Josh :: " what would I do without you". This line melted me away❤❤❤❤❤❤❤❤

She looks so happy when they asked her which was her favorite and she went "Hamachi! :D", haha.

I just learned so much 🙏👊❤️

The way you covered Kate from the camera was so precious. Loved this video. The dessert had my mouth watering.

6:34 describes my girlfriend and I to a freaking tee. I am the culinary school kid who tries to open her mind to new things(something I will be doing with my daughter when she grows up), but she'd honestly do McDonalds everyday if it wouldn't kill her. She prefers simple, and I prefer to do my culinary school thing

This is exactly why i watch josh, not because of the different recipes he does, nor the over the top things, its the simple tips and tricks that you can apply to any dish, he has helped me develop my abilities as a at home cook higher than if i were to just cook by my self

Loved this video. I know nobody is going to make these recipies , but seeing your fancy skills to the test is really hypnotizing. Keep them coming!

This is the video I've been wanting to see! I've searched so frequently for date night fine dining videos...there are a couple but they aren't good! Appreciate this!