In ‘On the Fly,’ Escargot and Sweet Potato Fries Are Transformed Into a Date-Night Dinner

Eater Video’s new series On The Fly challenges expert chefs to turn secret ingredients into show-stopping meals. In this pilot episode, executive chef-partner of Shuka and Shukette in NYC, Ayesha Nurdjaja is presented with frozen sweet potato fries, ​​escargot, whole black garlic, lotus root, and baby quail. Her theme? Date night dinner.

“Of all of these ingredients there are two of them that are really stumping me,” says Nurdjaja of the lotus root — which she’s never cooked before — and the sweet potato fries. “Obviously [you can] fry them, but you’re expecting more from me, aren’t you?”

Despite her initial reservations, Nurdjaja is quick to jump into work. Her plan is to make stuffed quail with escargot and sweet potatoes paired with a black garlic and onion puree and a side of pickled lotus root salad. Nurdjaja moves deftly around the kitchen, turning her ambitious dinner dream into reality — all the while, cracking quips about cooking and taking the time to explain each step of her process.

Watch the full episode of On The Fly to watch expert chef Ayesha Nurdjaja turn these random ingredients into a cohesive date night meal.