In this episode, Frank celebrates Fleet Week with the Navy on the USS New York. Frank takes a chopper to the ship to see where they keep the thousands of pounds of food needed to feed the sailors and to do his best grilling catfish, slicing prime rib, manning the egg station, and cooking burgers. By the time the ship passes the Statue of Liberty and Freedom Tower on the way back to New York City, Frank has a new level of perspective.
Frank Pinello is back with another episode of A Frank Experience, this time learning what it takes to serve dim sum to 3,000 people in one day at one of the largest restaurants in North America. He visits Jing Fong, a 25,000-square-foot Cantonese banquet hall in Manhattan's Chinatown that serves Hong Kong-style dim sum and has been open for over 40 years. Frank learns how to fold and steam dumplings and how to work the traditional woks. Over the course of the day, Frank learns how to make dishes like beef chow fun, shrimp shumai, potstickers, and pork buns, and then he serves dim sum to customers with the banquet hall's pushcarts.
Frank Pinello continues his Frank Experience adventures by checking out the Acme Smoked Fish factory headquarters in Greenpoint, Brooklyn. Frank learns what it takes to go from a full salmon to the finely sliced lox that’s become an iconic New York City staple. From filleting to brining to smoking to slicing, it's all done by hand at Acme, and Frank was there to learn every step of the process.
Frank Pinello visits Google's headquarters in NYC to see how one of the world’s top tech companies feeds its employees. Googlers in New York have a variety of food options. From Mexican food to sushi to butternut squash spaghetti, the choices are endless. In this episode of A Frank Experience, Frank learns about how choice architecture-backed layouts influence employees' food choices, tries his hand at rolling sushi, and talks to some of the world’s most-well fed employees.
Frank Pinello’s returns for another episode A Frank Experience, and this time he’s in Dallas at the historic State Fair of Texas. This 24-day festival of Texan culture sees over 2 million guests, and Frank learns what it takes to feed them. Frank meets and works alongside some of the legendary and award-winning food creators at the Texas State Fair and tries preparing some of its beloved dishes, like Fletcher’s Corny Dogs, a funnel cake queso bacon burger, and Stiffler’s Mom’s cookies. Frank gets a behind-the-scenes glimpse of the enormous operations behind these small food stands and enjoys all the fun the State Fair offers.
Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes world-famous ribs, jalapeño cheddar sausage links, chicken and pork steak. Frank works the pit all night, trying to keep up with 84 year-old pit master Tootsie Tomanetz, who’s been making barbecued meats for the people of Lexington for over 50 years. After mopping the meat, Frank tries his hand working the counter (and an electric carving knife) with the Snow’s staff to serve the lengthy line of customers who start queuing up at 8am for proper Texas BBQ.