>>> THIS MORNING ON "TODAY'S
FOOD" MAKING THE PLOEFT OF
SPRING WEATHER BY COOKING OUT
HERE ON THE PLAZA.
JEROME, EXECUTIVE CHEF.
YEAH.
BIG HAND, EXECUTIVE CHEF OF
SWEET HOME CAFE AND THE NEW
MUSEUM OF AFRICAN-AMERICAN
CULTURE IN WASHINGTON, D.C.
EXCITED YOU'RE HERE.
MY UNDERSTANDING IS THAT THE
FOOD IS DESIGNED TO BE AN
EXTENSION OF THE MISSION AT THE
MUSEUM?
>> IS.
IT'S ACTUALLY AN EDIBLE EXHIBIT.
COINCIDE WITH THE EXHIBIT
UPSTAIRS AND TELLS THE STORIES
OF AFRICAN-AMERICAN PEOPLE
THROUGH OUR FOOD WAYS AND FOOT.
>> FIRST OF ALL, THESE PORK
CHOPS.
GOODNESS.
>> NICE CENTER CUT PORTER HOUSE
PORK CHOPS.
YOU COULD RELATIVELY USE ANY
KIND OF PORK.
BONE LIZ PORK IF YOU LIKE OR A
TENDERLOIN.
THE POINT IS IN THE BRINE.
BUTTERMILK, A LITTLE BIT OF OIL.
>> CAN I ASK YOU, THE MOST
AMAZING PORK CHOP I'VE EVER HAD
IN MY LIFE.
>> DYLAN DREYER JUST INTERRUPTED
OUR SEGMENT TO COMPLIMENT YOU ON
THE FINISHED PRODUCT.
>> OH, MAN.
ADD A LITTLE HOT SAUCE TO IT.
>> I LOVE IT.
>> OH, MY GOSH.
>> SOME HONEY.
>> AMAZING.
>> SWEETEN IT UP.
>> TRY THIS.
>> HOW LONG -- HOW LONG, JAROME,
DO WE LET THIS MARINADE?
>> 12 TO 24 HOURS.
GENERALLY I GO OVERNIGHT WITH IT
TO BRING THE FLAVORS IN.
A LOT OF MOISTURE.
>> THAT'S A LOT OF GARLIC, THE
THING IS, NOT BRINGING HEAT.
REALLY SET THE BUT PER MILK WITEBUTTERMILK , SMASH
IT IN A GOOD AMOUNT OF SALT.
>> ON A DIET, THIS IS NOT YOUR
DISH.
>> IT'S ALWAYS SOMEBODY'S DISH,
EVEN IF YOU'RE ON A DIET.
WE THROW A LITTLE PORK IN IN.
>> IT'S ALL PROTEIN.
>> AND LET THAT GO OVERNIGHT.
>> TAKE IT FROM THAT.
OVERNIGHT.
ON THE GRILL, GRILLING THE PORK
CHOP.
HOW LONG ON EACH SIDE?
THIS IS A PRETTY THICK CUT OF
MEAT.
>> A PRETTY THICK CUT OF MEAT.
WE'LL GENERALLY MOVE IT AROUND.
IT WILL TAKE 20, 25 MINUTES.
GETS MARKS TO FIND OUR SWEET
SPOTS ON THE GRILL.
>> HOW CAN YOU TELL WHEN IT'S
DONE?
>> THERMOMETER.
100 TO 145 DEGREES INTERNALLY.
>> THE CHOP ON THE GRILL.
HERE'S THE FINISHED PRODUCT.
BEAUTIFULLY LOOKING PORK CHOPS.
>> SUPER BEAUTIFUL.
>> IN ADDITION TO THE PORK CHOPS
YOU ALSO BROUGHT ALONG SALAD AS
WELL?
>> YES.
>> TELL US ABOUT THE SALAD.
>> I LIKE TO SERVE THIS WITH A
NICE SPRING AND SUMMERTIME
GRILLED ASPARAGUS AND CORN
SALAD'S IN DISEASE, SUPER SWEET
CORN FROM THE EASTERN SHORE.
IT'S ALMOST LIKE STARCH AND
CANDY, MAN.
WE CHARRED IT OFF.
GRILL IT OFF.
CUT IT RIGHT OFF THE COB.
A SIMPLE STRAIGHTFORWARD SALAD.
>> RED ENG ONION AND THAT'S T.
THAT'S IT.
>> YOU HAVE TO TRY THIS, CRAIG
I. HAVE NEVER KNOWN DYLAN DREYER
POSITIVE INTERRUPT.
>> I WOULD HAVE INTERRUPTED YOU
FOR THE SALAD, TOO.
>> HOW DID YOU BECOME A
PROFESSIONAL CHEF?
>> I ALWAYS ENJOYED COOKING.
THEN I FOUND MYSELF AT THE
AMERICAN MUSEUM WORKING WITH
RESTAURANT ASSOCIATES AND WHAT
WE'VE DONE IS ACTUALLY
TRANSFORMED MUSEUM DINING AROUND
THE WORLD AND I SET IT AS GOAL
FOR MYSELF TO BE AT THE
AFRICAN-AMERICAN MUSEUM.
>> THAT'S A WINNER.
>> ISN'T THAT AMAZING?
>> THAT'S A WINNER, THANK YOU.
>> COULD YOU MAKE THIS WITH A
THINNER CUT PORK CHOP?
>> YOU CAN.
BUT IT'S NOT AS FUN.
>> THIS IS LIKE THREE MEALS.
>> JEROME, THANK YOU SO MUCH FOR
JOINING US TODAY.
IF YOU'D LIKE THAT RECIPE
YOURSELF HEAD TO
TODAY.COM/FOODFORMORE.
>> GOODNESS.
>> SHEINELLE, YOU HAVE A LINE.
>> I'M SUPPOSED TO SAY THAT DOES
IT FOR US THIS MORNING.
TOMORROW ON "SUNDAY TODAY"
WILLIE SITS DOWN WITH MARCUS
SAMUELSON TO TALK ABOUT HIS
JOURNEY SURVIVING AN ETHIOPIAN
WAR TO BECOMING
>>> IT'S DIFFICULT TO CONTINUE
TALKING BECAUSE ALL OF OUR
MOUTHS ARE FULL.
>> IT IS.
I HAVEN'T HAD A CHANCE TO GET TO
THE MUSEUM IN D.C.
LET ME TELL YOU, THIS ALONE IS
AN ATTRACTION.
OBVIOUSLY THE MUSEUM IS A HUGE
ATTRACTION FOR PEOPLE ALL AROUND
THE COUNTRY.
I THINK YOU'RE RIGHT ABOUT THE
FACT IT'S NOT JUST ABOUT GOING
IN SOMEWHERE GRABBING A SNACK
AND COMING OUT.
IT'S PART OF THE EXPERIENCE WHEN
YOU GO.
>> EXACTLY.
THE PAST SIX MONTHS, OVER 1.3
MILLION VISITORS.
REALLY BUSY.
THE GREAT THING A SUPER GREAT
RECEPTION FROM THE CROWD THAT
COMES IN.
BOTH FROM ALL OF OUR GALLERY
SPACES DOWN TO THE CAFE.
WE HAVE CHUCK BARRY'S CADILLAC
IN THERE, FOR CRYING OUT LOUD.
>> FOOD IS AN EXTENSION OF THE
MISSION.
WHAT ARE THE OTHER FOODS?
>> A CATFISH POBOY.
AWESOME.
>> AND A -- PEPPER.
>> PEPPER STEW?
>> STEW OBJECTION TAIL DOWN WITH
HABANEROS, HARD SPICES LIKE
CINNAMON, ALLSPICE.
KIND OF LET THAT BRAZE TOGETHER.
>> OOH.
>> AND END UP WITH A SUPER SOFT
OXTAIL.
AWESOME.
>> PEOPLE ARE COMING TO THE
MUSEUM JUST TO EAT NOW.
>> THAT'S WHAT THEY SAY BUT I
THINK THEY'RE COMING FOR THE
WHOLE THING.
>> IT'S A WHOLE EXPERIENCE.
>> A TOTAL EXPERIENCE.
>> IT'S SUCH A GOOD WAY TO TASTE
FOOD FROM DIFFERENT CULTURES.
>> THAT'S TRUE.
A GOOD IDEA.
>> I LOVE THAT.
>> AND THIS SALAD, DYLAN SAID
SHE WOULD HAVE INTERRUPTED FOR
THE SALAD AS WELL.
IT LOOKS SO SIMPLE BUT TASTES SO
AMAZING.
WHAT IS THIS?
WHAT'S THE SECRET?
>> SIMPLICITY.
IDENTIFIES GREAT SEASONAL
INGREDIENTS AND GOING FROM
THERE.
>> WITH THE REALLY BIG PORK
CHOP, I TAKE REALLY BIG BITES.
>> I WAS NOTICING THAT, TOO.
BECAUSE YOU HAVE PORK CHOP
COMING OUT OF YOUR NOSE RIGHT
NOW.
>> THAT'S NOT --
>> WE CAN SMELL IT, STARTING
EARLIER TODAY.
>> KUDOS TO YOU.
YOUR FIRST SORT OF BIG
RESTAURANT, RIGHT?
>> YES, YES.
>> RIGHT.
>> IT'S THE ONE WE'VE ALL BEEN
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