MATTRESS, HEAD OVER TO “THE RHODE SHOW” AND CLICK ON “THE RHODE SHOW” CHANNEL. WE WANT TO THANK CATIE FROM THE STATES MEN TAVERN. NO BREAKFAST, NO LUNCH, NO DINNER. IT’S ALL ABOUT THE DESSERT. CHURROS. WE’RE DOING TRADITIONAL CINNAMON CHURROS, BUT I ALSO BROUGHT DIPPING SAUCES. FINISHED WITH SEA SALT AND WE HAVE A CHOCOLATE MOLEE WITH CANDY PIPITAS TO GO WITH IT. WHAT’S THE BASE FOR A CHURRO RECIPE? THE CHURRO STARTS WITH WATER, OIL, SALT AND SUGAR AND THAT ALL COMES TO A BOIL AND MELTS TOGETHER. WE’LL TAKE THAT OFF THE HEAT AND MIX IN OUR FLOUR UNTIL IT’S COMBINED AND THEN WE’RE GOING TO PIPE IT INTO THE LITTLE SHAPES THAT WE WANT AND IT AND FRY IT OFF. THIS SOUNDS INCREDIBLE. I LOVE CHURROS, IS THIS SOMETHING THAT YOU GUYS DO ALL THE TIME, IS IT ALWAYS ON THE DESSERT M MENU. IT IS NEW TO THE DESERT MENU. WE DID A MEXICAN INSPIRED MEAL LAST WEEK AND WE PUT THE CHURROS OR THE FOURTH COURSE AND WE REVAMPED IT A LITTLE FOR AN EVERYDAY DESSERT AND NOW ON THE MENU PERMANENTLY AND WILL BE FOR RESTAURANT WEEK. THAT’S WHY YOU’RE HERE. RESTAURANT WEEK IS COMING UP, IT’S A GREAT WAY TO TRY A NEW PLACE AND YOU GUYS HAVE BEEN OPEN FOR WHAT? JUST SIX MONTHS. START TO GET SOME TALK AROUND TOWN, BUT I THINK A LOT OF PEOPLE ARE STILL COMING IN TO DISCOVER US. WELL, CAN YOU DO THAT TOO, DISCOVER A NEW RECIPE AS WELL BY MAKING IT TODAY. I NOW YOU HAVE THE FILEOATOR GOING AT HOME. HEAT UP THE OIL TO 375, A LITTLE MORE, A LITTLE LESS, IT WON’T HURT IT. WE’RE NOT MESSING AROUND IN THE KITCHEN TODAY. LATEST SHOW, NEWS AND HAPPENINGS. FOR NOW, WE WANT TO SEND IT BACK INTO KITCHEN. TAKE IT AWAY. IT SMELLS GOOD IN HERE. WE ARE BACK IN “THE RHODE SHOW” KITCHEN. STATESMAN TAVERN IS PLACE. CHEF CATIE IS HERE, WE HAVE CHURROS ON THE MENU. I HAVE MY WATER, 2 1/4 CUP, SUGAR, A QUARTER CUP AND A TEASPOON OF SALT. WHEN THIS COMES TO A BOIL, WHICH IT JUST ABOUT IS, WE STIR IN OUR TWO CUPS OF FLOUR, AND I’M JUST GOING TO STIR THAT IN WITH A WOODEN SPOON, TILL IT COMES TOGETHER AND THE DOUGH PULLS AWAY FROM THE SIDES OF THE BOWL A LITTLE BIT HERE. MR. EUHERE. WILL: YOU HAVE TO MIX THAT IN PRETTY WELL. YOU HAVE TO MIX IT IN WELL, SO YOU DON’T GET LUMPS OF DRY FLOUR. WILL: I KNOW YOU SAID YOU WERE GOING TO USE A WOODEN SPOON. ANY SPOON WILL DO. ANY SPOON WILL DO. WILL: WHEN YOU SAID I’M GOING TO DO A WOODEN SPIN. IT’S FORMING ALMOST LIKE A DOUGH CONSISTENCY. EXACTLY. IT’S LIKE A PADDED SHOE, YOU WANT TO MAKE CREAM PUFFS AND YOU WOULD COOK THE FLOUR OFF. WE’LL LEAVE THE FLOUR RAW AND GET IT NICE AND COMBINED IN THERE. IT’S A STICKY, PASTY DOUGH. IT DIDN’T TAKE LONG FOR IT TO TRANSFORM INTO THERE EITHER. NO. EXACTLY. WE’RE GOING TO FRY IT OFF AND YOU HAVE TO BE CAREFUL, BECAUSE YOU’RE PIPING WITH HOT DOUGH COMING IN TO THE BAG. HOW MUCH WILL THIS MAKE. DEPENDING ON THE SIZE OF YOU’RE ROWS, WE DO THE — YOU’RE YOU’RE CHURROS, WE DO THE ONES THAT ARE THREE INCHES LONG. MAKE A LOT OF PEOPLE HAPPY AROUND HERE. YES. DO YOU HAVE TO LET IT SIT FOR A WHILE. JUST FOR SAFETY REASONS. YOU GUYS TAKE THAT, PUT THAT IN THE PIPING BAG AND BE GOOD TO GO AND START MAKING THEM. ABSOLUTELY. SOUNDS GOOD. WE WILL PUT THESE TOGETHER JUST ABOUT NUTMEG ANIMAL WELFARE, YOU KNOW WHERE TO GO. WILL: WE’RE IN “THE RHODE SHOW” KITCHEN, TH CATIE IS HERE, WE’RE MAKING CHURROS AND DESSERT. SHE’S STUCK IN THE MIDDLE WITH THE TWO OF US. WE ARE BANTERING IT UP. YOU ARE GOING TO TAKE CONTROL OF THE SEGMENT WITH THE DESSERT. WHAT HAVE YOU BEEN DOING CATIE, SLAVING AWAY IN BETWEEN TWO DORKS. I BAGGED THE DOUGH HERE AND WE PORTIONED THE SIZE OF THE CHURROS, MAKING IT AT HOME, PIPE IT INTO THE FRIDAYOLATOR, IF YOU DON’T CARE HOW BIG PIECES ARE, TWO OR THREE INCHES, WE’LL DROP THEM INTO THE HOT OIL HERE. I’LL STAND BACK. AND THIS LITTLE FRYOLATOR FROM THE RESTAURANT IS THE ONLY FRYOLATOR WE HAVE IN THE RESTAURANT. WHERE DID THAT COME FROM? WE DON’T HAVE ONE OF THOSE. WE HAVE TO GET IT BACK IN ONE PIECE. WE HAVE CINNAMON SUGAR, THREE CUPS OF SUGAR, TWO TABLESPOONS OF CINNAMON, BUT THAT’S AN ESTIMATE AND THAT’S MUCH MORE THAN YOU’LL NEED, YOU CAN SAVE THAT FOR A LATER USE. YOU SERVE IT WITH REGULAR CHOCOLATE. THAT IS A CHOCOLATE MOLE, IT HAS SPICE AND PUMPKIN SPICE AND IT HAS PIPITOS ON TOP, WHICH ARE CANDY, TO BRING IN THE PUMPKIN FLAVOR AS WELL, AND THAT’S SERVED CHILLED AND THEN WE’RE ALSO GOING TO BRING A WARM CARAMEL MILK. LOOK AT YOU. THE UNTHINKABLE YOU. YOU HAVE IT ON A LOW FLAME, WATER IN THE BOTTOM. JUST TO KEEP IT LIQUID, MOVE IT AROUND SO IT ISN’T TOO WARM THERE. SPOON THIS AND EAT THIS UP RIGHT NOW. THAT LOOKS SO GOOD. PLEASANT. NOW, BRENDAN IS A BIG FAN OF THE STATESMEN TAVERN. BRENDAN: DOWN THERE IN BRISTOL, BEAUTIFUL SPOT. I’M FROM THE EAST BAY, SO I’VE BEEN THERE A NUMBER OF TIMES AND FOR THOSE UNFAMILIAR, GIVE US A LOCATION WHAT WE NEED TO DO. STATESMEN TAVERN IS ON STATE STREET, BETWEEN THE TWO MAIN STREETS IN BRISTOL, HOPE STREET AND FAME. IT IS AN IDEAL LOCATION. BRISTOL IS BEAUTIFUL. YOU POP IN THERE, HAVE A NICE DRINK OR NICE DINNER, IT’S A BEAUTIFUL SPOT. THERE’S A DOCK RIGHT AT THE END OF THE STREET. WILL: SAVE US A TABLE. SOUNDS GOOD TO ME. THESE THINGS ARE SIMMERING AWAY. THEY’RE IN THE FRYOLATOR. WE HAVE TO WAIT UNTIL THEY GET GOLDEN BROWN, YOU GET A NICE CRISPY CRUST ON THOSE. HOW LONG DOES THAT TAKE? TWO TO THREE MINUTES. VERY GOOD. WE’RE GETTING CLOSER. OIL IS ON HIGH. ABOUT 375. BRENDAN: FOR PEOPLE PREPARING AT HOME. WILL: IF ANYONE HASN’T BEEN TO THE STATESMEN TAVERN, YOU KNOW HOW TO MAKE THAT STUFF AND A LOT OF OTHER GREAT DESSERTS. WHAT DO YOU HAVE THERE. WE HAVE ALL SORTS OF AMERICAN UPSCALE TAVERN FARE, WE’RE DOING THE RESTAURANT WEEK. COMING UP, THAT WILL BE TUESDAY THROUGH SATURDAYS, WE’LL SERVE THAT AND WE JUST LAUNCHED A BRUNCH ON SUNDAY MORNING, SO WE’RE REALLY EXCITED ABOUT THAT. I BELIEVE IT’S NOVEMBER 4th THROUGH NOVEMBER 13th. JUST CHECKING IT OUT. WILL: FOR SOMEONE WHO HASN’T TRIED OUT, GOING TO THE RESTAURANT BEFORE, GO IN, GET SOME GOOD FOOD. NICE WAY TO SORT OF EXPAND THAT PALLETTE. FOR YOU WORKING THERE, WHAT’S IT LIKE, THE CUSTOMERS ARE REALLY TAKING TO YOUR PLACE. IT’S REALLY FUN. A LOT OF PEOPLE ARE LOCAL AND REALLY CURIOUS ABOUT US AS PEOPLE, AS SERVERS, THEY WANT TO KNOW A LOT MORE ABOUT OUR PARENTS, WHERE DID WE GROW UP, THIS AND THAT, PEOPLE ARE CURIOUS ABOUT YOUR LIFE, AS OPPOSED TO THE FOOD AROUND BRISTOL AS OPPOSED TO THE EXPERIENCE. I UNDERSTAND YOU’RE FROM P PIKIPSEE. WE WILL LET CHEF CATIE DO HER THING. WE WILL BE ABLE TO SAMPLE THESE IN A MOMENT. IF YOU HAVE GUYS WANT TO GET THE RECIPE, YOU CAN GET ALL THE INFO, LEARN MORE ABOUT THE STATESMEN TAVERN HERE, COURTESY