PREPARE OYSTERS. ON THIS WEEK’S FARM TO FORK FRIDAY, WE’RE AT A BRAND NEW RESTAURANT IN MIDTOWN SACRAMENTO CALLED OMAKASE PORFAVOR. YES, IT’S A FUSION OF JAPANESE AND MEXICAN FOOD, AND WE’VE GOT THE EXECUTIVE CHEF AND OWNER, GINA PECKA. AND WE ALSO HAVE VERY FAMILIAR FACE BECAUSE SHE WAS JUST THE EXECUTIVE CHEF FOR THE TOWER BRIDGE DINNER. KATARINA BELLAGIO, AND YOU’RE THE CHEF DE CUISINE FOR THIS BRAND NEW RESTAURANT, A FUSION OF ALL THESE DIFFERENT TASTES. AND THIS IS GOING TO BE THE OYSTER BAR IN SACRAMENTO, RIGHT? YEAH, WE’RE HOPING SO. WE’RE EXCITED. WANT TO BE THE PREMIER OYSTER LOCATION. ALL RIGHT. SO GO HEAD TO SHOW US HOW HOW IF WE GO AND BUY THESE AT THE GROCERY STORE AT SUNFISH, HOW DO WE PREPARE THEM? ABSOLUTELY. THEY HAVE TO BE DAY OF. RIGHT. THIS ISN’T SOMETHING YOU PUT IN YOUR FRIDGE AND USE FOUR DAYS LATER. IT IS. THAT IS CORRECT. 24 HOURS. I WOULD SAY SO. SO YOU WANT TO FIND THE LITTLE JOINT AND POP IT OPEN, AND THEN YOU DO THIS. OKAY. AND THEN YOU WANT TO AND FLIP IT. OYSTERS ARE SUPER HEALTHY FOR YOU. THAT IS CORRECT. LOW IN CALORIES. SUPER HEALTHY LIKE EVERY MAJOR VITAMIN THAT YOU COULD THINK OF. SO OMAKASE PORFAVOR IS COMING TO MIDTOWN. WE ARE SOFT OPENING IN NOVEMBER. YOU CAN GO ONTO OUR WEBSITE AND BOOK A RESERVATION AND IT’S LIMITED. SO YOU WANT TO ACT FAST AND THEN WE WILL BE GRAND OPENING DECEMBER FOURTH. WE’RE SUPER EXCITED. OMAKASE MEANS THAT THE CHEF DECIDES WHAT. YEAH, SO OMAKASE MEANS TRUST THE CHEF. AND THE IDEA IS THAT YOU CAN COME HERE. WE CHANGE OUR MENU WEEKLY. WE WANT YOU TO BE ABLE TO SIT DOWN, RELAX, TRUST THE CHEF. IF YOU DON’T TRUST US RIGHT OFF THE BAT, WE’LL EARN IT. OKAY. THERE YOU GO. SO YOU GRAB ONE. OKAY. I’M GOING TO WATCH YOU. GO AHEAD. ALL RIGHT. SO YOU. CHEERS. AND THEN. OH, GOSH. HERE WE GO. OH. REALLY TASTY. WAIT. WAS I SUPPOSED TO CHEW? YEAH, I SWALLOWED. WELL THAT’S FINE, NEXT TIME YOU’LL CHEW, YOU START, YOU START THERE AND THEN YOU KIND OF GRADUALLY AND THEN YOU CHEW. BUT IF YOU GET, YOU GET THIS REALLY FRESH, SALTY, A LITTLE BIT OF SPICE FROM THE WASABI AND THAT’S REALLY WHAT IT’S ALL ABOUT. I LOVE THAT. YEAH. VERY TASTY. I WISH I WOULD HAVE CHEWED THOUGH. NOW IT’S OKAY. WE’LL DO ONE MORE. ALL RIGHT. THAT’S IT FOR THIS WEEK’S FARM TO FORK FRIDAY FROM THE BRAND NEW OMAK