How a Master Chef Built One of the Country's Best Restaurants In Elk, California - Mise En Place 

What's everyone's favorite rock cooking method? Also head over to Instagram to follow along with the team! Chef Matt: instagram.com/matthew.kamm, and the restaurant: Instagram.com/Theharborhouseinn

It's so refreshing to see a high end restaurant that doesn't dump foie gras, caviar and truffles on every course. This place looks amazing.

Kudos to the chef for highlighting staffs efforts and their successes throughout the day, and not just the failures.

The most impressive part is how local all the ingredients are. Truly incredible

When you don’t use caviar and truffles, you can’t hide behind luxury ingredients. Chapeau to these chefs.

this is the first time I have seen abalone prepared properly on youtube. my dad and godfather would dive for ab when I was a kid and this is so close to how they would prepare it. kept it in sea water at the right temp, top cut off, pounded, and ensuring the ab is stress free to minimize chewiness. really refreshing to see this norcal technique of cooking the ab being preserved and shared. absolute master class chef.

Now these guys get it. No bells and whistles. Just great ingredients that were thoughtfully sourced and good cooking.

ate here on my honeymoon last year and was blown away - one of the most memorable and enjoyable meals of my life. So awesome to see it highlighted in one of my favorite video series and get this glimpse behind the scenes. unsurprising to see the dedication and thoughtfulness behind this excellent restaurant. great job to all involved in this vid!

If Mise En Place was a TV program. It's will definitely win some sort of Emmy award for sure.

First fancy restaurant where I feel like i would have no problem paying high prices. Such unique food, admirable owner, beautiful view.

5:40 They literally just walk up to the ocean and harvest their ingredients lol I love it ! That's amazing

its like christmas when one of these drop

"I remember those days where I cooked breakfast, that's why we push on". As a chef I felt that line really hard. Breakfast is the one true evil in this industry and anyone who has experienced it never wants to go back.

I really respect the chefs who can run an efficient kitchen without yelling at the staff.

everything about this video is fantastic, from the sourcing of the ingredients to the lack of stereotypical fine dining ingredients to the technique of the chefs to the beautiful restaurant with the absolutely gorgeous scenery. more of this for mise en place in the future

Every course is executed with great precision, intentionality and care. The Pork looked amazing with zero gradation from end to end. Their deep knowledge of every ingredient is impressive, and their timing during service is something to behold. Also the term "high maintenance table" used at 12:39 was a very classy/gracious way of saying difficult guests that are very hard to please.

I've didn't know of this chef before but I have heaps of respect for him.

The fact that they thanked and recognized every craft instead of just the chefs was awesome to see. A restaurant really is a team establishment.

This is one of my favorite series on RU-vid. I've watched or listened to these videos nearly a dozen times each. This is the first restaurant where I could see myself eating the menu. Thanks for featuring them.

Tuna is the man, he seems like he'd be such a chill person to hang out with ha ha!

This has been my favorite Mise en Place video that I've watched. I love the way they do everything and where the menu is sourced from. It's all amazing to see and experience a little bit of the kitchen from my own home.

The sourcing for their ingredients is incredible

That was probably the most inspiring episode for me. I love the exclusive use of local ingredients, the rustic yet sophisticated premises and the amazing view! Well done to those guys for all the extremely hard work!

Kohlrabi, the star of my immigrant grandmothers Slovak garden and kitchen. This was her connection to the homeland, and to this day I must grow some to honor the tradition. Few know what it is.

Watching those guys doing an incredible job is very satisfying! As a chef myself I really enjoy this great content!

I love the presentation 4:42 and the naming sense of the chef. The pun is on point 😆

"The abalone get too stressed out". Proceeds to cut them in half and beat the hell out of them.

So nice to see that all the chefs are just as invested as the owner in the quality of the food they make

The whole restaurant and them doing their own farming and all reminded me of the movie ''The Menu''

I love this chef, his cooks are proud and specialized. He's complimenting and supporting his suppliers. He's just here to intensely focus on good vibes from good food.

I love a Restaurant that grows their own fresh garden and herbs with respect for nature. It reminds me a bit of my favorite Restaurant L'air du temps (Belgium).

It's funny how you can see how goofy and lighthearted the sous chef is as he tries to operate under this ultra serious 'no noise' chef. The moments where the filming crew asks a goofy question, you can sort of see this relief in his face as that light heartedness slips out.

Oh my god I went to high school with the butcher near the beginning! Good to see you killing it Mike!!

I LOVE kohlrabi, and I've never seen anyone treat it, or really most any vegetable with such care.. much appreciation & huge thanks to farmer Amy Smith and chef Samuel Miller-Hicock!! And everyone else involved. I wish I could meet y'all and enjoy your food :-) Also, "rocks take like 12 minutes to cook....I'm not kidding!" xoxoxoxo

much better than most of the michelin starred restaurants here, really unpretentious!

Amazing capture of some really unique chefs and kitchen culture 👨‍🍳 unreal video thanks team 🙏

I love seeing places like this thrive, especially here in my state. We will visit and enjoy their delicious food and experience a great time.

It's a lot of hard work and passion, it's literally art. I appreciate the fact that we have people who are dedicated this much to cooking. Absolutely beautiful!

The vegetable chef looks like someone who just casually walked out of a time machine from the 80’s

I think this is one of the few videos I have seen that the passion of the chef just been capture so nicely and attention to detail and talked about the whale moment and also the positive and negative side of having a nice environment

The way this place incorporates Japanese cooking principles, is really breathtaking.

Wow, the kohlrabi technique was fascinating. I love the idea of bringing the guest the “show-rabi”. It’s really a cool way to educate and highlight such a humble ingredient as you say.

That's real talent. Taking what you have on hand and make it into something amazingly delicious. Really love that concept and Tuna :)

I love that they source everything locally and they know how to handle their ingredients. Like I would have never thought about making sure abalone isn't stressed. I would love to try this place one day when I can afford it. Seems like a lot of the other fancy restaurants in these videos they all use a lot of caviar and truffle shavings when it doesn't seem like it's necessary but they're just doing it because they're supposed to.

wow what a legend! you can see the passion and love he has for his craft.

Amazing cooking, gorgeous location and impressive ingredients. People that complains about the prices of Michelin-starred restaurants really need to watch these videos to see how much effort, technique and love there are behind each meal. By the way, great job on video producing, I abosolutely love these videos 💯

I think the future of these Michelin star restaurants is owning their farm and being in control of the quality of their produce and it’s supply chain. What a great way to get fresh, local and seasonal items on the menu.

Chef Tuna is great to watch. Love the sense of humor!

Eater is my favourite yt channel and I have never commented on any of the videos, I would simply like and admire the quality of the content but this one is by far yhe best I've seen, admire the dedication and effort behind the chefs, it motivates me to get rich and one day dine there and enjoy the view. What a wholesome kitchen and dining experience, thank you !

Truly amazing! The level of discipline, focus and determination by the Chef and the staff is admirable.

So refreshing to see a high end restaurant not have to use caviar, truffles and imported meat. Good on you chef and your entire team!

Had dinner at Harbor House last night. Amazing experience. Even got to meet the “Rock Chef!”

“An easy day is a day you’re not moving forward” My husband and I went to this restaurant just a few days ago and as someone who cooks pretty regularly, I am floored by how much work they put into every dish. It’s not just the crafting of the dishes, but growing and harvesting the ingredients, using ingredients that are just outside their door in unique ways while also representing the Northern California coastline spirit, and not being tempted to use typical luxury ingredients like caviar. I appreciate they don’t cut corners and take a very curated approach to each dish and they stick to their principles on how they approach food in a sustainable way. I’m from Nor*Cal and the coastline is the prettiest in the world in my opinion, and every dish is an homage to the beauty and essence of its natural beauty. You really cannot find a restaurant like this let alone recreate these dishes. I’m also beyond impressed that they provide a non-alcoholic drink pairing where they take the exact same meticulous approach as they do with any other drink or dish. Also, Douglas for tea anyone? I didn’t think it was possible. I’m looking to come back in the summer time to see what their menu brings.

This episode was truly amazing, the respect and passion these chefs exude is inspiring ! Could not stop watching

these chefs are obsessed, but you don't get perfection without obsession.

got tears in my eyes watching this, the head chef tallks in a really calm way, but his words just filled with passion and dedication. Mad respect.

Wow! 😍 This is so amazing to learn and understand the kind of prep, concentration and attention to minute details that go into putting good soulful food on the table... Kudos to the chefs all around the Globe.

This series is the best. Top class chef treating his team right.

Kudos to these chefs. Food/dinning experience looks absolutely incredible

The mise en place series is awesome and this restaurants looks incredible congrats to all who where a part of making this.

Love the way you view things chef. Love when people say you can’t do something.

I wanna have a beer with Tuna man what a guy

The squab looks amazing and love the menu! Seems like such a cozy environment serving high level fine dining

Really impressed by the lack of 'stress' in the atmosphere out the back. Everyone working hard, but not loud, not stressed and real good vibe.

This was a brilliant video. I’m blown away at the work and preparation. Just mind blowing. At no time did I want to close the video. In fact, I did not want it to stop. Every single thing about this Resteraunt was a 10+. Ted

In my youth I was working under a Chef who trained at the CIA and then went and worked in Michelin rated restaurants. It was hard work and I enjoyed it. Then I changed career paths and joined the military. The line the chef spoke at 12:59 struck me. I learned in the military, the only easy day was yesterday.

The most impressive restaurant I’ve seen on Eater🙏🏼

each chef working so hard and then it all comes together for the guests... the timing of it all is incredible....

Its glad to see this type of restaurant. Thanks for Eater always makes me feel the kitchen pump!!! I left this industry but still good to see food industry.

Best meal I’ve ever had in the USA, can’t wait to see them get 3 stars

Tuna and Mullet Bro seem like a good time.

So glad to see people are able to do this locally ! Great job

Visited in mid-Feb 2022 for early dinner. Got there early (driving in from Mendocino/Fort Bragg) and that worked well! That is, the garden/outside seating area in the back - facing the Pacific - is unbelievably beautiful. The service, food and setting were all terrific. The service really was top notch. We had a table along one of the outside walls and when a table opened up by the window, they offered to move us and did. Very thoughtful and we appreciated it. What a gem of a place!

This seems so amazing. Sustainable, good quality, expertise and care into everything. I wonder how the staff keep from burning out though!

It’s amazing to see a restaurant let the ingredients speak for themselves, such a simple ingredient can taste so much different and better with proper care and attention, and to see that they’re picking them up from the door step, and not have to taint them with caviar is amazing

Chef has a vision and is willing to sacrifice to bring it to fruition. Absolutely mesmerizing, thank you.

Self sufficient, timing synchronization is extremely precise and they have take variables inconsideration when it comes to the final phase of serving a dish . Very good

When i heard that there are no pretentious luxury ingredients, i'm hooked :p

The way they source and prep their ingredients is really meticulous. True top notch cutting edge cooking.

I’ve been binge watching this series and I am so impressed with the story telling. It’s a sub!

"showrabi" and "meat calendar" My kind of kitchen chef! Also, cooking rocks, and that first chef has the killer combination of a mo and a killer mullet!

1 seating at 5:30. I wonder how many restaurants would benefit using this practice. I'm not a big fan of exquisite food but this is another level. This chef has incredible vision and curiosity. Congratulations sir.

“Grab some ocean for salt”. Did my man just produced his own salt? I get that he harvest some vegetables, but it’s a whole new level if he makes his own salt from sea water.

The commitent and what it takes to get at this level is amazing ! great video !

To me, the best part 6:00 ) is when they say they don't serve Albaone immediately after delivery because it's under stress from the journey through delivery and the meat wouldn't be tender. And that's why they store it in sea water to relax... and then there's a shot of Albaone pounding like Tayson - before cooking ..kill every anti-stress in her that she saved in the sea water. It's funny when a chef goes overboard in mystifying his own work.

11:15 So satisfying! Would love to try some of those sea urchins. Quality ingredients! 👌

Seaweed and abalone taken from the cove just metres away. Nice!🥰

This looks fantastic, each disco paired delicately & cooked to perfection. On my list to try!

Impressive seeing the hard work from this chef. You can tell whatever he serves he does to his own high standard.

*CANT GET ENOUGH OF THIS CONTENT EATER!* 🔥

Did yall hear that "We dont serve caviar, imported beef or truffles, thingg of that nature" Aka BS This is the best place to eat for fine dining great job chef this place is on my bucket list for restaurants AUTHENTIC OVER POPULARITY Harbor House!!

Balling! Great flair, great atmosphere, great cooking. Wish you all the best! Way to go!

That pork temp was absolutely perfect, insane getting to see such masters at work.

Finally, a high end restaurant that doesn’t use cliche ingredients like caviar or truffles lol

I'd love to hear the story around the "high maintenance" table that gave them a hard time.

Man’s killing it in the kitchen with those BCGs on. Way to go brew!

Harbor House is one of my favorite places in the whole world, highly recommend eating as well as staying at the Inn.

That pork looks incredible

Interesting that the birds are aged. The color of them is crazy looking. Like they are tie-dyed.

Seriously, I’m low profile and I never comment, but this channel is awesome. I hope this keeps going for a long time.