>>that's the rather mysteriousthing about michelin. no one ever told me who came andtried my chicken. but, of course, we were allpleased about the star. they all said, "now you are afamous chef." >>michelin-starred cuisineserved up on plastic plates. food courts, or hawkers'centres, are part of singapore's cultural dna.one food stall after the next. noodles, soups, dumplings ---malaysian, chinese, indian flavors.the hawkers' centres have been feeding singaporeans forgenerations. they offer good, simple food ata reasonable price. >>it's hot in the kitchen.sometimes it's boring. sometimes you have to doeverything on your own. it's hard to be a hawker.but you get on with it. michelin's inspectors enteredthis unique gastronomic landscape to find a chef worthyof a star. they found chan hon meng.his first chickens of the day are ready. >>i don't have to even tastethem. i already know that they tastegood. >>the noodles are very good.it is a treat for the taste buds. >>a treat that comes at a veryreasonable price. chan is now facing an explosi

michelin star thing i think is confusing for most people because we know michelin as a tire company, purpose was to get people to travel. to great restaurants and great hotels. >> jimmy: then they give out stars or a half a star or some certain amount of stars -- >> they only give full stars. one, two or three, three being the highest. to give you perspective, there are six three-star restaurants in new york. i think there are five now in california. >> jimmy: and you -- >> two in chicago. >> jimmy: you have two two-star restaurants? >> yeah. jimmy, i'm blessed. [ cheers and applause ] i have one in new york. and of course here in napa valley. >> jimmy: then you represented the united states. what's the name of the competition? >> the competition is bocuse d'or. 20 countries compete around the world every year in lyon, france. >> jimmy: united states had never won before? >> we won silver in 2015, never placed at the top of the voting, which is gold. >> jimmy: congratulations. >> thank you. it was a very proud moment not just for the team but i think for the united states. >> jimmy:

michelin 1956 that bob won his seat, representing peoria and several communities across central illinois. even though he went to washington, bob michel's heart was always in peoria. he never lost sight of his profound responsibility to the people he served. for nearly 40 years, he rose through the ranks of republican leadership to become the longest-serving minority leader in our nations history. even though i might not have agreed with him on every vote he cast, bob michel proved that you can disagree without being disagreeable. , ir the last several days have heard from members of both sides of the aisle about their memories of leader michel. there are several things we can all agree on. first, if bob michel review his word, you could always count on gave you hismichel word, you could always count on it. -- if you he gave you gave him a good idea, you could count on his support. if you did not agree on something, you could probably count on a fight, but not the fight we think of today. not a divisive and partisan battle that has become far too common in washington. bob michel did not b

in the michelin restaurants you don't see it. >> mario: nowadays the people are more simple, yeah?ed wine, give me white wine, no problem which one." this work what i do in a way that is slowly melting away. that's a pity. i suppose fifteen years or twenty years more, it's finished. ♪ >> anthony: to the old style. cheers. >> mario: cheers. you too. ♪ ♪ can make you feel like your day never started. get going with carnation breakfast essentials light start®. it has protein, and fiber and it's just 150 calories. to help you be your best. try light start. say goodbye to extra taxes and fees on your wireless bill and hello to t-mobile one. right now, get 2 lines of unlimited data for $100 bucks taxes and fees included. 2 lines, $100 dollars. all in, all unlimited. switch today. w...i was always searching for ways to manage my symptoms. i thought i had it covered. then i realized managing was all i was doing. when i finally told my doctor, he said humira was for people like me who have tried other medications,... but still experience the symptoms of moderate to severe crohn's disease. i

. >> looks like the michelin man right there. >> thanks, pat. >> thank you, patty. >> got to stay iners. got to stay in layers. that's how cold it is out there. dress like that? >> for a while. loudon county with a two-hour delay tomorrow. because of the fact that we've got the freeze out there. the cold temperatures. temperatures did not get above freezing today. actually the coldest march 15th that we've ever lived in is back in 1932. >> no, come on. >> i'm just making sure, man. i'm just making sure. >> ten years later. >> but very cold day across our region. all across our region and i tell you what a high of 32 and 38 at dulles. many of you did not make it to 30 and current temperature out there sitting at that 32. wind out of the northwest 25, but the gusts over 40. we'll show you those in a minute. here are the temperatures 32 in centerville and look at the wind. we're still seeing wind gusts at over 40 miles per hour and that's why the national weather service extended the wind advisory. 33 miles per hour and leesburg 22. here is the wind advisory until 8:00 tonight. they too

this is like three michelin stars, chef. >> anthony: oh yeah. >> rene: ooh.t. look at that. >> rene: wow. wow, wow, wow. >> anthony: that egg. what an egg. you eat like this all the time? >> rene: i bring my kids up here. all the staff comes here, often. this becomes your reference stream for how fresh an asparagus shld be. just harvest, just cood, just eaten. >> anthony: i think a place like this, in addition to being the best restaurant in the world or whatever else, offers a real possibility. there is food around, that with a little effort, or a lot of effort, you could, you could make it into something really delicious. >> alessandro: there is the hard thing, yeah. to change the way people think about food. not just the 35 people that can afford to come eat here at noma. >> soren: thank you for joining. >> rene: thank you chef. >> anthony: it's magnificent. >> anthony: look, there are always going to be some people out there who hate the very idea of your existence. from the very minute they even think about you. there's a danish expression for not wantin

kind of like the michelin man out here or the stay puft mash malo guy. layers is key today. and switching them out. this snow is continuing to fall since overnight. starting to see a bit of an accumulation, nothing like we expect as we move througut the day. and the real driving force behind this right now, anyway, is that wind. we've seen strong gusts and that's when it really whips things up and gets things moving out here. no one on the streets this morning, obviously still very early, but we do see a few of the crews. a few of those snowplows that were staged yesterday. 1,600 or more in the city area, and ready to move through and clear out and try and stay ahead of the storm. that's going to be a very tough go, as you've been talking about, because it's just coming down so fast. this storm expected to intensify, as we move through the early morning hours and into what's going to be a very rough day up and down the eastern seaboard with a lot of snow, a lot of wind, and a lot of people stuck indoors for the next couple days. we got an army of these plows and trucks that

we're talking a michelin star, too!g, but yelpers love: rabbit green curry, blood sausage,caramelized pork belly and the creamy mushroom terrine.- not only amazing food, but kin khao has super fun cocktails, great music and makes fora perfect date.. maybe with your favorite lady friend! hen house is a collaboration between celeste and alexandra, two mothers rooted inbay area food who want to create simple and deeply delicious meals for theircommunity.- the serve up a delicious menu of: salads, thin crust pizzas, small bites and the mostdelicous meatball sandwich (thursday & friday's only).- pizzas change often, usual with the seasons. yelpers love: the pepperoni pizza and thesausage and mushroom.- swans market is an awesome food court with a load of different food spots - with a ton of fellow female biz cafe, miss ollie's, super juiced, the cook and herfarmer. go say hi to them all! - this local pie spot serves up sweet and savory pies using local produce and dairy and other ingredients.- you can come by the shop, order

he a world-renowned chef who has earned six michelin stars.which premieres its fifth season february 9th, at 8:00 p.m. on fox. now he's teaching you everything he knows in his very own master class of cooking available at masterclass.com. everyone please welcome gordon ramsay! ♪ [ cheers and applause ] >> jimmy: gordon. >> nice to see you. >> jimmy: nice to -- it's great to see you as well. you're a stud. you're looking good. yeah. >> thank you. >> jimmy: are you happy to be -- you happy to be back on our show? >> i'm so happy to be back. last time you sent me down there, which is so unfair. 'cause you bring the worst out of me. >> jimmy: no. i don't know. because you were being naughty and you knew it. and i had to put you on the naughty -- on the naughty step. i had to just -- because, when you come on, i get that energy -- and i got the accent as well and -- [ laughter ] and oh -- i just say -- i said you -- i said you can't, i said, enough's enough. [ light laughter ] >> i try hard. >> jimmy: yeah. in fact, i figured tonight, we have -- >>

as young cooks, looking at his incredible rise from working-class boy to the youngest three michelin-starredspired, not just by his accomplishments and his food, which were amazing, no great chef had ever looked like him before, or talked like him. we were not, it appeared, alone. >> marco pierre white: i wanted to turn rudloe into a house, not a hotel. so, when you walk inside, its personal. >> anthony: once obsessed with nothing but working the hardest, the longest, being the best, marco has transferred his obsessive nature to the more pleasurable task of making the rudloe arms his perfect place. >> marco pierre white: what's important about a restaurant is the feel. not a look. you can go to the best restaurant in the world tomorrow, and they could serve the best food, but if you don't feel comfortable within that environment, you'll never enjoy it. >> anthony: inside is as much a project as the grounds. every detail. >> marco pierre white: then you can be yourself. number one environ, two service, number three food. >> anthony: a pan-roasted filet of beef with escargot. whoa, it's beauti

a star in the michelin guide, three stars in "the new york times" and the 2015 james beard award foref glocker, welcome to "the shelf dish." good morning. >> good morning. >> tell us what you have here. >> red cabbage austrian style with bers and port wine. pork shoulder with miso. right there we have wall nets, creme fraiche and marcelas and rhubarb tart with basils and strawberries. >> a nice drirk. >> its's one of my favorite drinks it's an austrian sloe gin. >> yes, it is. >> that's really good. >> chef, you began, you come from hospitality stock. >> yes. >> was it immediate you knew you wanted to be a chef. >> yes. it was always skoolt my uncle's hotel. i'd peek over my aunt's shoulder. i started cooking this and learning to to the trade at the bar and serving people and by the time i was 15 i knew i wanted to be in this field and i started my apprenticeship and traveled world. >> at 15 ma your mother was a professional cook even be ever she met your dad, is that right? >> yeah, that's right. i'm always thankful we always had beautiful food at home, cooked fresh twice a day and

if you look at some great companies like michelin, loreal, it doesn't matter as much as the global economyry much. the chief investment officer at ariel investments. carl? >> thank you. >>> when we come back, the american health care act revealed. senator thune will join us for that. and we speak to the chairman of the world's most valuable oil company, saudi aramco. get his take on the state of the industry, the ipo time line. dow erased its losses. back to the flat line. stay with us. during the lexus command performance sales event, experience our most elevated suvs ever. including the lx, gx, rx and nx. experience amazing. and her new mobile wedding business.tte at first, getting paid was tough... until she got quickbooks. now she sends invoices, sees when they've been viewed and-ta-dah-paid twice as fast for free. visit quickbooks-dot-com. i am a first responder tor and i'emergencies 24 hours a day, everyday of the year. my children and my family are on my mind when i'm working all the time. my neighbors are here, my friends and family live here, so it's important for me to respond as

heart of napa.á they're open for lunch & dinner 7 days/week (and also do weekend brunch).á it's been michelin-ratedtheir most popular dishes is their grilled turkish meatballs. unlike their italian counterparts, turkish meatballs are made with ground lamb, egg, bread crumbs, onion, herbs, and spices. and instead of tomato sauce and cheese, it's served with white truffle-chickpea pesto, english peas, yellow potatoes, and fried kale. this classic mediterranean dish is only $13. á other menu favorites include: the pomegranate- cabernet braised short ribs; the charcoal grilled lamb kebab; and mediterranean staples like baba ghanoush, housemade dolmas, and musakka. getting food to hungry older americans cannot stop and it won't. hey, these are our parents and grandparents out there. let's start talking about how we can really get to the route of the problem. hey, we hear you. fighting hunger doesn't stop here. i'm working with aarp foundation's drive to end hunger team to change the national conversation around hunger, bring experts together, and make programs better than ever. if you don't think "we're