you think of pancake houses or waffle houses,

你認為煎餅屋或華夫餅屋。

but this one spot in Chicago

但芝加哥的這個地方

has people waiting hours in line

擠破頭

to try their French toast.

嚐嚐他們的法式吐司。

It's called Batter & Berries.

它叫漿糊和漿果。

Batter & Berries' French toast flavors

Batter & Berries的法式吐司口味。

include blueberry, lemon, and caramel,

包括藍莓、檸檬和焦糖。

along with weekly special flavors

以及每週的特別口味

like peach cobbler, Oreo, and banana pudding.

比如桃子餡餅、奧利奧和香蕉布丁。

So, we decided to go with French toast

所以，我們決定用法式吐司。

because we felt like we could do

因為我們覺得我們可以做

a lot more different flavors,

多了很多不同的味道。

a lot different more varieties with the French toast

法式吐司的品種更多，種類更多

than what you could probably do with a pancake or a waffle.

比你可能做的煎餅或華夫餅。

We stepped inside the kitchen

我們走進了廚房

with chef Ken Polk, who showed us

與主廚肯-波克一起，他向我們展示了。

how he makes some of the signature flavors.

他是如何做出一些招牌口味的。

All right, chef, what are we gonna start with today?

好了，大廚，我們今天要從什麼開始？

Ken Polk: All right, so we gonna start off with our

肯-波克好吧，所以我們要去開始與我們的。

caramel toast. We use brioche bread.

焦糖吐司。我們用的是布里奇麵包。

Nobody else gets this cut;

沒有人可以得到這一刀。

it's strictly cut just for us from Turano.

這是杜拉諾給我們的嚴格切割。

Medha: How do you make your French toast

梅達你的法式吐司是怎麼做的

differently than other restaurants?

與其他餐廳有什麼不同？

Ken: In this caramel one, we actually use real caramel.

Ken：在這個焦糖的，我們其實用的是真正的焦糖。

The caramel is actually in the batter.

焦糖其實就在麵糊裡。

And then my spice mix goes in.

然後我的混合香料就進去了。

Medha: What, maybe besides cinnamon, is in that spice mix?

梅達除了肉桂之外，還有什麼香料？

Ken: Then I would tell you the secret!

肯：那我就告訴你一個祕密吧!

[both laughing]

[都笑了]

Medha: Can I guess nutmeg? Ken: So, the basics are

梅達我能猜猜肉豆蔻嗎?肯：所以，基本的是

cinnamon and nutmeg. Medha: OK.

肉桂和肉豆蔻。梅達好的

Ken: After that, I can't tell you anything else.

肯：之後，我就不能告訴你別的事情了。

Medha: What are we trying to taste?

美達我們想嘗什麼？

Ken: So, what you're gonna taste is

肯：所以，你要品嚐的是什麼？

you're gonna taste depth and vibrance.

你會嚐到深度和活力。

So it's gonna go deep, and it's gonna be very, very bright.

所以，它會去深， 而且它會是非常，非常明亮。

A lot of people don't like French toast,

很多人不喜歡法式吐司。

but they love ours because the texture is so buttery.

但他們喜歡我們的，因為質地是如此的奶油。

Most French toasts are very egg-based,

大部分的法式吐司都是以雞蛋為主。

so it's a lot more egg,

所以就多了很多雞蛋。

where ours is a lot more fat-based.

其中我們的是更多的脂肪為主。

People like fat.

人們喜歡胖子。

What makes it a little special, obviously,

是什麼讓它變得有些特別，顯然。

is the amount of caramel that we put in it.

就是我們放進去的焦糖量。

The different caramel that goes on the toast,

吐司上的不同焦糖。

we put a dulce de leche.

我們把一個軟糖。

Medha: A lot of customers said that

梅達很多客戶都這麼說

this one is their favorite.

這個是他們的最愛。

I'm gonna give it a go.

我會給它一個去。

So, you can 100% taste the spice mix,

所以，你可以百分百品嚐到混合香料的味道。

but the best part of the caramel French toast

但最好的部分焦糖法式吐司。

is the crunch that comes from the caramelized pecans.

是焦糖山核桃帶來的酥脆感。

And let me talk about the bread for a second.

讓我先說說麵包的事。

The bread here is brioche bread,

這裡的麵包是布里奇麵包。

and it's super light and super fluffy.

而且超級輕盈，超級蓬鬆。

I don't think I've ever had French toast

我想我從來沒有吃過法式吐司。

this fluffy, but at the same time so filling.

這個蓬鬆，但在同一時間 如此填充。

It's not soggy, like a lot of French toast

不像很多法式吐司那樣溼漉漉的。

I've eaten in the past.

我過去吃過。

It's really, really well done.

真的，真的做得很好。

If you're into chocolate chip pancakes

如果你喜歡巧克力薄餅的話

and you like that kind of route for your brunch,

你喜歡這樣的路線 為您的早午餐。

I would go with the caramel French toast.

我會選擇焦糖法式吐司。

But the surprise choosing of the day was the lemon.

但今天令人驚喜的選擇是檸檬。

Ken: Well, the lemon one's gonna have a little bit of

好吧，檸檬的那個會有一點點的。

sumac in it, which most people don't know.

大多數人都不知道。

Medha: Usually, I never imagined

梅達通常情況下，我從來沒有想過

sumac would be in French toast.

法式吐司裡會有蘇梅。

Ken: It's a tart spice.

肯：這是一種酸辣味。

So I decided to put sumac in

所以我決定把黃櫨放進

because it goes really, really well with citrus things.

因為它和柑橘類的東西搭配起來真的非常好。

It makes citrus things taste more citrusy.

讓柑橘類的東西吃起來更有柑橘味。

Lemon zest, we use lemon juice,

檸檬皮，我們用檸檬汁。

we use lemon extract, we use...

我們用檸檬提取物，我們用... ...

we use a lot of lemon.

我們用了很多檸檬。

And you need enough lemon to cut through

而且你需要足夠的檸檬來切開

all of the cream.

所有的奶油。

Medha: I don't know, I'm not a fan of those acidic French,

梅達我不知道，我不喜歡那些酸味的法國人。

like the tart-y ones,

像撻-Y的。

but I'm excited to try yours [Ken laughs]

但我很想試試你的[Ken笑]。

to see if I like it.

看看我是否喜歡它。

Ken: Tell you what it's gonna taste like.

肯：告訴你它會是什麼味道。

You ever had lemon cream pie?

你吃過檸檬奶油派嗎？

Medha: Yes.

梅達：是的。

Ken: It's almost gonna have the texture

它幾乎要有質感了。

of a lemon curd, almost.

的檸檬凝乳，幾乎。

Medha: Aah.

美達：啊。

Ken: Right, and here's another trick for this one.

肯：對，這個還有一招。

It's turmeric.

這是薑黃。

Medha: Turmeric?

美達薑黃？

Ken: We don't use any artificial flavorings

肯：我們不使用任何人工調味料。

or whatever around here,

或什麼的在這裡。

so turmeric is a way for me to make the lemon look lemony.

所以薑黃對我來說是一種讓檸檬看起來有檸檬味的方法。

Medha: The lemon look lemony?

梅達檸檬看起來檸檬味？

So it adds color?

所以它增加了色彩？

Ken: So it adds color.

肯：所以它增加了色彩。

When the heat hits this,

當熱度達到這。

it's gonna brighten up and get really bright.

它會變亮，變得非常明亮。

Medha: You really thought this through.

梅達你真的想清楚了。

Ken: Yeah, I'm a —

肯：是的，我是一個--。

Medha: It's amazing.

梅達這是驚人的。

Ken: Borderline mad scientist. [both laughing]

肯： 邊緣瘋狂的科學家。[都在笑]

All right, last thing this needs.

好了，最後一件事，這需要。

Medha: Yes. Salt.

梅達：是的。跳。

Ken: Salt.

肯。鹽。

I add in all the batters, believe it or not.

我把所有的打手都加進去了，不管你信不信。

Medha: Wow.

梅達哇哦

You just get hit with a punch of lemon.

你只是被打了一拳的檸檬。

Lemon French toast, for sure,

檸檬法式吐司，當然。

it's something that I didn't expect to like,

這是我沒想到會喜歡的東西。

and I really like it.

我真的很喜歡它。

I think it has the most depth and flavor.

我覺得它最有深度和味道。

The pecans with the lemon-flavored French toast

胡桃與檸檬味的法式吐司。

adds kind of, like, a smokiness to it.

增加了一種，喜歡，一個煙燻它。

So you don't need any sauce.

所以你不需要任何醬料。

You don't need any syrup.

你不需要任何糖漿。

You can just eat this on its own.

你可以自己吃這個。

Ken: On to the blueberry!

肯：上藍莓!

Medha: All right, now I'm —

梅達好了，現在我...

Ken: I need to get another little —

肯：我需要再弄一點------。

Medha: I see all these spices already.

梅達我看到所有這些香料已經。

Ginger.

姜。

Coriander?

芫荽？

Whole anise.

整個八角。

And what's the last one?

最後一個是什麼呢？

Ken: Clove.

肯。丁香。

Medha: And these are all going into the blueberry batter?

梅達這些都是去 到藍莓麵糊？

Ken: Mm-hmm.

肯。嗯哼。

Medha: I would have never expected

梅達我從來沒有想過

whole anise and coriander and ginger.

八角茴香和香菜、生薑。

Ken: Believe it or not,

肯：信不信由你。

it's to make the blueberries more blueberry-y. [laughs]

這是為了讓藍莓更藍莓 -Y。Y。 [笑]

So, the whole trick for me

所以，我的全部技巧

is to give things natural complement

是對事物的自然補充

so that they pop more.

使他們更有彈力。

And so the flavors of the blueberries can change

所以藍莓的味道會發生變化。

from season to season, like we said,

從一個季節到另一個季節，就像我們說的那樣。

but we use them all year long.

但我們一年四季都在使用它們。

So what I try to add with the spices

所以我試著用香料來添加什麼？

is a little consistency to kind of mellow out

是一種小的一致性，以一種圓潤的。

the acidity of the blueberries,

藍莓的酸度。

the acidity and the sweetness of them,

的酸度和甜度。

and I do that with spices.

我也是用香料來做的。

So the spice level kind of stays the same

是以，香料的水準有點保持不變。

when the blueberries go a little crazy,

當藍莓變得有點瘋狂的時候，

so it kind of evens it out.

所以這也算是扯平了。

I'm adding lemon to the blueberries.

我在藍莓里加了檸檬。

Medha: And why is that?

美達為什麼會這樣？

Ken: Tart! Medha: Tart.

肯：騷貨!美達：撻。

Ken: Secret, for lack of better words,

肯：祕密，因為沒有更好的詞。

to this batter.

到這個麵糊。

Medha: The lemon? Ken: The lemon.

梅達檸檬？肯：檸檬。

Medha: Wow. It's like a punch of flavor.

梅達哇，這就像一拳的味道。這就像一拳的味道。

It's so tasty.

太好吃了

I love that they put fresh berries on top,

我喜歡他們把新鮮的漿果放在上面。

because not only do you taste the blueberry

因為你不僅嚐到了藍莓的味道。

in the batter and in the toast itself,

在麵糊和吐司本身。

but you get literally a burst of blueberry flavor

但你得到了字面上的一陣藍莓味道。

in your mouth as soon as you take a bite.

在你的嘴裡，只要你咬一口。

And the sauce is also really, really good.

醬料也是真的，真的很好吃。

It pairs so well with the toast.

它和吐司搭配得很好。

But Ken's favorite are the specials.

但肯最喜歡的是特色菜。

With a new flavor every week,

每週都有新口味。

Batter & Berries has made over 200 variations.

Batter & Berries已經做了200多種變化。

Ken: I like the specials.

肯：我喜歡特供。

They're whimsical. They're seasonal and cultural.

它們是異想天開的。它們是季節性和文化性的。

Like, this week, we're doing Super Donut.

就像，這周，我們要做超級甜甜圈。

Last week we did a lunchroom butter cookie.

上週我們做了一個午間黃油餅乾。

So, this is a Chicago public schools lunchroom favorite

所以，這是芝加哥公立學校午餐室的最愛。

back when I was growing up.

在我成長的時候

So this is one of those back-to-school flavors.

所以這是一種返校的味道。

Medha: It's the legit Super Donut.

梅達這是合法的超級甜甜圈。

I wonder what he's gonna do with it.

我想知道他要用它做什麼。

I have a feeling you're gonna crush it,

我有種感覺，你會毀了它。

put it in the batter.

把它放在麵糊裡。

Ken: Yep.

肯：是的。

Medha: And add your spice mix

梅達並添加你的香料混合

and potentially a special ingredient

和潛在的特殊成分

that'll throw me off again.

那會讓我再次陷入困境。

Ken: So, here's the trick for this one.

肯：那麼，這一次的訣竅是這樣的。

It gets a hit of caramel.

它得到了一個打焦糖。

And whip it!

鞭打它！

Whip it good!

攪拌好！

[Medha laughs]

[美達笑]

The last one we have today

今天最後一個

is the Super Donut French toast.

是超級甜甜圈法式吐司。

That tastes like fall.

這味道像秋天。

A very strong taste of cinnamon.

很濃郁的桂花味。

It has a different texture than the others

它的質地和其他的不一樣

because in the batter,

因為在麵糊。

there's bits and pieces of doughnuts,

有零碎的甜甜圈。

so you actually taste

所以，你真正的味道

a very strong sense of a doughnut as well.

也是一種非常強烈的團圓感。

Customer: Whatever flavor that is,

顧客。不管是什麼味道。

it's in the bread.

它是在麵包。

It's not just in the topping;

不僅僅是在頂上。

it's not just in the butter; it's in the bread.

它不只是在黃油，它是在麵包。

Medha: Since Batter & Berries opened,

梅達自從Batter & Berries開業以來

customers say the French toast is worth the wait.

顧客說法式吐司值得等待。

Customer: I actually waited, like, a hour or two before

客戶。我其實等了，像，一兩個小時前

on this food.

在這種食物上。

Customer: We thought there was gonna be a waiting list

客戶。我們以為會有一個等待名單

today, so we lucked up.

今天，所以我們運氣好。

There was no waiting list. Medha: You did!

沒有等待名單。梅達你有！

It was, like, an hour wait!

等了一個小時！

Customer: We heard! So I was, like, checking Yelp,

客戶。我們聽說！所以我當時，喜歡，檢查Yelp。

trying to see if we can get on the waiting list.

試圖看看我們是否能得到 在等待名單上。

Customer: This is a long drive for me,

客戶。對我來說，這是一個漫長的車程。

but I have to come here at least once a month.

但我每個月至少要來這裡一次。

Customer: I work in this neighborhood all the time.

顧客。我一直在這附近工作

I noticed the line, and I just said,

我注意到了這句話，我只是說。

I gotta go check it out.

我得去看看

I gotta go check out the food.

我得去看看食物。

Medha: Batter & Berries was founded

梅達。Batter & Berries成立

by husband and wife Craig and Tanya Richardson

由Craig和Tanya Richardson夫婦撰寫

in 2012 in Lincoln Park,

2012年在林肯公園。

a well-known hub for brunch spots in Chicago.

是芝加哥著名的早午餐點的中心。

Craig: Obviously we have our locals

克雷格：顯然，我們有我們的本地人。

who are living around Lincoln Park,

住在林肯公園附近的人。

but we also have a big following

但我們也有很多人

from the South Side of Chicago, from the West Side,

從芝加哥的南區，從西區。

all around the suburbs

郊外

that are just here on a daily basis.

就是每天在這裡。

Medha: Because of its success,

美達。因為它的成功。

Batter & Berries has been featured on PBS

漿糊和漿果曾在PBS上出現過。

and Chicago's Best.

和芝加哥的最佳。

And in more recent days,

而在最近幾天。

the restaurant has been in the news

餐館上了新聞

as a must-try Black-owned restaurant in Chicago.

作為芝加哥黑人所有的餐廳必選。

Craig: You know, we're a Black-owned restaurant

你知道，我們是一家黑人開的餐館。

in Lincoln Park, which is, you know,

在林肯公園，這是，你知道的。

not known for having a lot of Black-owned business.

不知道有多少黑人擁有的企業。

So it's been a little bit of a challenge,

所以這是個小挑戰。

but it's also been very rewarding

但也很有意義

because a lot of folks will come here

因為很多人都會來這裡

and feel inspired.

並感到鼓舞。

Medha: Craig and Tanya wanted to create

梅達克雷格和譚雅想創造

a world-class breakfast and brunch restaurant

世界級的早餐和早午餐餐廳

that set itself apart and could attract people

突出自己的特點，並能吸引人們

from not only Chicago,

不僅來自芝加哥。

but surrounding states in the Midwest.

但中西部的周邊州。

And the way they sought to do that

而他們試圖做到這一點的方式

was to specialize in French toast.

是專門做法式吐司的。

Craig: I don't know if I expected it to happen,

克雷格：我不知道我是否期望它發生。

but my wife always knew it would happen.

但我的妻子總是知道它會發生。

One day, she was, we were eating breakfast,

有一天，她是，我們在吃早餐。

and she looked at me and she said,

她看著我，她說：

"Do you think you ever want to open a breakfast restaurant?"

"你覺得你有沒有想過開一家早餐店？"

She always had that vision.

她一直有這樣的願景。

She said, "People are gonna be waiting

她說："人們會等待