Pigeon, Porcini, and Porcini

Chef William Bradley and his team at Addison have done it: the first Michelin three star restaurant in Southern California. Jordan and Max return to the Del Mar dining room to wine and dine before sitting down with William to talk the decades long reach for three stars, and how to maintain the mountaintop discipline at Addison. Plus, a guttural battle cry, caviar and rice with Uncle Pints, Jordan knows a thing or two about plating a dish, all the snacks, pigeon vs. cow, no tofu for you, and Bubbles liked the bubbles.