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CNN Live At Daybreak
Smoky Restaurant
Aired May 07, 2003 - 05:51 ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
CAROL COSTELLO, CNN ANCHOR: Have you tried out a different restaurant lately? Well, we've got one in New York we'll bet you haven't tried. Included on the menu, tobacco as a spice.
Our Jeanne Moos serves up the story.
(BEGIN VIDEOTAPE)
JEANNE MOOS, CNN CORRESPONDENT (voice-over): At New York restaurants, no longer does smoke get in your eyes.
SANDRO FIORITI, CHEF, SERAFINA SANDRO: It's stronger.
MOOS (on camera): Yes.
(voice-over): But it could get in your food. Add tobacco the filet mignon and you get really smoked meat.
FIORITI: Here's the flavorful there.
MOOS: Here at Manhattan's Serafina Sandro -- that's Sandro the chef taking a cigar break -- you can order regular Italian food or choose from the tobacco menu. You must be 18 years of age or older to order tobacco muoke (ph), filet mignon or a dessert called panacotta (ph).
VITTORIO ASSAF, CO-OWNER, SERAFINA SANDRO: Just enough to give you the buzz. But it's very good.
MOOS (on camera): The buzz?
ASSAF: Yes, the buzz, a little bit of buzz. You're going to feel it the (UNINTELLIGIBLE).
MOOS (voice-over): Chop up tobacco from a tobacco store, saute it with butter, add water and a bit of brandy, strain the tobacco juice onto the meat or into the sauce.
FIORITI: Sweet.
MOOS: Sprinkle with ground up tobacco.
FIORITI: This is ready!
MOOS (on camera): Oh, it's good. It's great. But I don't taste tobacco.
UNIDENTIFIED FEMALE: You got that smoky taste. It's very subtle, though.
MOOS (voice-over): Filet mignon tastes good like a cigarette should. They had to try dozens of recipes to perfect each dish. The filet mignon took...
FIORITI: Three weeks.
MOOS (on camera): Three weeks?
FIORITI: Eat, eat, eat. I looked like a pig.
MOOS (voice-over): The idea is to appeal to smokers.
UNIDENTIFIED FEMALE: Yes, it's not going to substitute for my cigarette, but I loved it.
MOOS: Sandro is working on tobacco lobster and tobacco chocolate mousse.
(on camera): But I mean we don't worry about cancer of the throat or anything, right?
FIORITI: I don't think so. You smoke a cigar.
MOOS (voice-over): Each recipe uses only 1/66 of an ounce of tobacco, an amount the CDC says presents no public health concerns.
FIORITI: El medevia (ph).
MOOS (on camera): Talk about lighting up, huh?
(voice-over): Jeanne Moos, CNN, New York.
(END VIDEOTAPE)
COSTELLO: So break apart that cigarette and sprinkle a little on your cereal this morning just to try it.
TO ORDER A VIDEO OF THIS TRANSCRIPT, PLEASE CALL 800-CNN-NEWS OR USE OUR SECURE ONLINE ORDER FORM LOCATED AT www.fdch.com
Aired May 7, 2003 - 05:51 ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
CAROL COSTELLO, CNN ANCHOR: Have you tried out a different restaurant lately? Well, we've got one in New York we'll bet you haven't tried. Included on the menu, tobacco as a spice.
Our Jeanne Moos serves up the story.
(BEGIN VIDEOTAPE)
JEANNE MOOS, CNN CORRESPONDENT (voice-over): At New York restaurants, no longer does smoke get in your eyes.
SANDRO FIORITI, CHEF, SERAFINA SANDRO: It's stronger.
MOOS (on camera): Yes.
(voice-over): But it could get in your food. Add tobacco the filet mignon and you get really smoked meat.
FIORITI: Here's the flavorful there.
MOOS: Here at Manhattan's Serafina Sandro -- that's Sandro the chef taking a cigar break -- you can order regular Italian food or choose from the tobacco menu. You must be 18 years of age or older to order tobacco muoke (ph), filet mignon or a dessert called panacotta (ph).
VITTORIO ASSAF, CO-OWNER, SERAFINA SANDRO: Just enough to give you the buzz. But it's very good.
MOOS (on camera): The buzz?
ASSAF: Yes, the buzz, a little bit of buzz. You're going to feel it the (UNINTELLIGIBLE).
MOOS (voice-over): Chop up tobacco from a tobacco store, saute it with butter, add water and a bit of brandy, strain the tobacco juice onto the meat or into the sauce.
FIORITI: Sweet.
MOOS: Sprinkle with ground up tobacco.
FIORITI: This is ready!
MOOS (on camera): Oh, it's good. It's great. But I don't taste tobacco.
UNIDENTIFIED FEMALE: You got that smoky taste. It's very subtle, though.
MOOS (voice-over): Filet mignon tastes good like a cigarette should. They had to try dozens of recipes to perfect each dish. The filet mignon took...
FIORITI: Three weeks.
MOOS (on camera): Three weeks?
FIORITI: Eat, eat, eat. I looked like a pig.
MOOS (voice-over): The idea is to appeal to smokers.
UNIDENTIFIED FEMALE: Yes, it's not going to substitute for my cigarette, but I loved it.
MOOS: Sandro is working on tobacco lobster and tobacco chocolate mousse.
(on camera): But I mean we don't worry about cancer of the throat or anything, right?
FIORITI: I don't think so. You smoke a cigar.
MOOS (voice-over): Each recipe uses only 1/66 of an ounce of tobacco, an amount the CDC says presents no public health concerns.
FIORITI: El medevia (ph).
MOOS (on camera): Talk about lighting up, huh?
(voice-over): Jeanne Moos, CNN, New York.
(END VIDEOTAPE)
COSTELLO: So break apart that cigarette and sprinkle a little on your cereal this morning just to try it.
TO ORDER A VIDEO OF THIS TRANSCRIPT, PLEASE CALL 800-CNN-NEWS OR USE OUR SECURE ONLINE ORDER FORM LOCATED AT www.fdch.com
