How an Expert Chef Makes the Perfect Foie Gras Toast — On the Fly

Samuel Clonts, executive chef-owner of Sixty Three Clinton, steps up to the plate for the next Eater "On the Fly" challenge! What will the Michelin-level chef make with a grocery bag of oyster mushrooms, frozen cherries, frozen crinkle fries, foie gras, lap cheong sausage, and tofu? Watch how he transforms these mystery ingredients into a tailgate snack with a fine dining twist.

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Credits:
Host: Samuel Clonts
Producer: Daniel Geneen
Culinary Producer: Christine Quach
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira
Editor: Lucy Morales Carlisle

Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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