WEEK. >> WELL, WE DO FEEL LIKE WE'RE IN ITALY WITHOUT EVEN HALF OF IT ON A PLANE BECAUSE CHEF CALLOUS BACK IN THE STUDIO THIS MORNING. >> YES, BACK. YOU GUYS HAVE BEEN SO BUSY THESE DAYS HAS EVERYTHING GOING VERY RIGHT. THANK YOU FOR ASKING SO ON, SIR. JUST ABOUT FINE-TUNED WHERE EXACTLY 9 WEEKS AND 4 DAYS IN. YEAH, DOWN TO THE DAY AT DEFINITELY. HOW LONG? I MEAN, THAT'S HOW LONG IT TAKES JUST TO LIKE GET INTO A ROUTINE 100%. A MOVE LIKE THAT. I TELL EVERYBODY WHAT WE DIDN'T EVEN KNOW WHERE TO PUT THE, YOU KNOW, THE SQUEEZE BOTTLE GRANDMA. WE'RE LEARNING AS WE WENT. AND I THINK WE'VE LEAPS AND BOUNDS GREAT. IT'S A GREAT BASE AND GREAT FOOD AND I LOVE THAT. YOU BRING IN SOME THINGS THAT WE THINK BY AT HOME AS WELL. I HAD TO BRING THIS THIS THIS DISHES LIKE LITERALLY ON FIRE AT THE RESTAURANT, LOCATED ON FIRE. WE'RE TALKING ABOUT HERE FOR PEOPLE OF BROCCOLI RAAB. SO FOR THOSE OF YOU THAT DON'T KNOW, IT'S A BITTER LEAFY GREEN. >> SO WHAT YOU DO TO AVOID THIS, GETTING EVEN FURTHER BETTER. COOK IT. AL DENTE ARE GOING ALL GOING TO BE ATTENDING TO A PROCESS. AND SO YOU COOK TO SELL THAT. THEY'RE LIKE TO SAUTE WITH GARLIC AND OLIVE OIL. REALLY QUICK TO TREE MINUTE. JUST GIVE IT A LITTLE COLOR AND WHAT WILL HAPPEN AS WE GET REALLY, REALLY VIBRANT GREEN. DON'T HEAR IT PREPARED EDITION WITH THE BROCCOLI RAAB ALREADY INCORPORATED. THIS ONE HERE HAS COME A TELE. ALL RIGHT. SO ANOTHER TYPE OF OUR FRESH PASTA THAT WE MAKE IN-HOUSE. IT'S GOT SOME SAUSAGE WE USE ARE HOMEMADE SAUSAGE, REBORN REPORT. BUT AT THE RESTAURANT KIND OF MAKE THE AND STUFF AND ALL THAT WITH THAT. SO THE KEY TO THE SAUSAGE, I LIKE TO TELL EVERYBODY IT'S IT'S THE FENNEL. YEAH. WE PUT SEASON OR GIVES A REALLY NICE LITTLE AND LABOR SO WILL SAUTE ALL THAT UP OR START WITH SOME BEAUTIFUL GARLIC, WHICH CAN YOU CAN YOU SMELL? MY GOSH. YEAH. LOOKING AT THE SO YOU'LL SAUTE GARLIC. >> WHAT DISH DISH? TAKE YOUR BROCCOLI RAAB INCORPORATE THAT BRAUN, YOUR SAUSAGE. AND THEN AT THE VERY END, I LIKE TO DEGLAZE THE DISH WITH A LITTLE BIT OF CHICKEN STOCK. SO YOU'RE KIND OF TAKING THOSE PROTEINS THAT HAVE CARAMELIZED AT THE BOTTOM OF THE SO RECUPERATE THEM INTO THE SAUCE ON THE GIVE US A QUICK HEAT. WE'VE ALREADY ASSEMBLED US OFF AIR AND ARE YOU GOING TO TAKE SOME OF THE BROCCOLI, SAUSAGE, THANK THAT'S OK, THAT'S PERFECT. AND THEY GIVE JUST GET THE REST EXTRAS, GET ALL THE SO WHAT I ALSO LIKE TO DO IS INFUSED JUST A BIT OF RED PEPPER FLAKES INTO THIS IT CAN BE COMMITTED, BUT CAN BE AMENDED COMPLETELY. DO LIKE THAT GREEN. ABSOLUTELY SO GOOD FOR YOU. THAT'S A BETA CAROTENE STUFF. AND THEY SAW A LOT, ESPECIALLY ALL RIGHT. THE KEY, AGAIN, THE KEY IS NOT TO COVID. LOT OF PEOPLE BLANCHETT IS NOT GREAT. WELL, YEAH, TALKING MY MUFFIN. PEOPLE WILL BLANCHETT WORST THING YOU CAN DO WITH THE VEGETABLES. I THINK YOU'RE THE BLEEDING. ALL NUTRIENTS OUT OF IT. SO THE LAST SAUTE, IT REALLY QUICK TO 3 MINUTES. SAMANTHA CATCHER AND AGREE A GREAT BUT ALSO SUGGEST IS MAYBE LIKE LIKE WE DO WITH ASPARAGUS, KIND OF TAKE A LITTLE TOUGH AND OFF, MAYBE, YOU THAT'S THAT'S A JUST DO DON'T JUST IN SO WE'LL START DO THAT. A LOT BURGERS MY WIFE. SO IT'S LIKE WHY DO YOU DO BECAUSE COW, YOU KNOW, SAID THAT WHERE WHERE IT SNAPS. YEAH, IT IS WHAT YOU EXACTLY WHAT I DO EVERY SINGLE TIME. PERFECT. THANK YOU ALL. SAVE MY MARRIAGE. PERHAPS A BRADLEY. ROBBIE CAN FIND EVERYWHERE I DID VERY NO. NO, IT'S IT MOST OF THE TIME. I QUITE FRANKLY, THE BOARD AS WE HAVE IN TOWN WILL HAVE IT COMES IN SMALL QUANTITIES. SO PEOPLE KNOW THEY KIND OF BY IT ALL OUT. WE GET IT, OF COURSE, TO OUR PURVEYORS. SO WE HAVE PLENTY ON STOCK, BUT IT'S NOT REALLY SURPRISING ARE READILY AVAILABLE IN MARKETS HAS SO MUCH. COULDN'T CAPRESE SOMETIMES A VERY KIND OF SANDWICH. SESSION OF THE NOW TALK ABOUT THE ALAMO. A QUICK WHAT? SO WHAT WE DO IS COURSE WE YOU KNOW, WE SAUTE A LITTLE BIT WITH THE BLIND HERE RIGHT AGAIN, BECAUSE WE WANT THAT CRIMINALIZATION. WE DON'T WANT THAT SMOKE POINT. SO WHEN USING STRAIGHT OLIVE OIL, VERY LOW SMOKE POINT GOING SMOKE UP QUICK. MAYBE NOT EVEN GET YOUR, YOU KNOW, SAUSAGE TO THIS YEAR. SO WE DO A LITTLE CANOLA AND 80 20, BUT UNLIKE TELL EVERYBODY ABOUT THAT, JUST DILUTE 80%, OLIVE OIL, 20%, CANOLA CANOLA IS GREAT BECAUSE DOESN'T OVERPOWER THE FLAVOR OF THE THAT'S ACTUALLY NEUTRAL. SO WHEN YOU BLEND IN IT, YOU JUST TOUCH EVEN THAT LONGEVITY THAT YOU WANT FOR THE SMOKE POINT WITHOUT LOSING ANY OF FLAVOR FOR THE I LOVE ABOUT THIS IS IT'S NOT. >> HEAVY MINUTES. WOULD BE FILLING, BUT IT'S NOT ONE OF THE 900 PERSON KIND OF TELL EASILY BEING A FRESHMAN, A FRESHMAN PRODUCT. VERY, VERY ABSOLUTELY IS THIS IS REALLY IT'S A WINNER. IT REALLY IS. YOU WHAT'S GOING ON RESTAURANT SO MUCH ALREADY. GOD. WE HAVE A OUR LAUNCH. OUR DINNER SHIFTS WINDOW SUNDAY BRUNCH. TREMENDOUS AMOUNT OF PARTIES OF SEARS SECOND-FLOOR ROOM. SO FOR THOSE THAT ARE LOOKING FOR PRIVATE EVENT, SPACE, IT'S FANTASTIC. IT'S GOING TO RAISE IT UP THERE. WE WILL HAVE SOME EVENTS LIVE ON RESI FOR THE MONTH OF FEBRUARY MARCH GOING OUT THERE SOON. VALENTINE'S DAY. WE'RE OPEN. VERY LIMITED AVAILABILITY REMAINING. HOWEVER, WE ARE OPEN, REGULAR MENU, OFFERED VALENTINE'S DAY. AND WE'RE JUST FEELING VERY BLESSED. WE HAVE AN AMAZING STAFF, AMAZING PATRONS, AS WE ALWAYS HAVE ALL THE NEW THINK THEY GOT OVER THAT SO NEW FACES THAT'S GREAT. SO MANY NEW FACES. YEAH, IT'S SUCH A PRIME LOCATION. WELL, YEAH, BEING OUR WANT TO TRY. THIS IS TREMENDOUS YESTERDAY FROM THE STILL HIRING AS WELL OR ANYTHING LIKE THAT OR ANYBODY THINK. I THINK WE'RE JUST ABOUT DONE. YEAH, WE'RE JUST ABOUT DONE. WE HAVE A 47 HAS NOW ALLOWED. YEAH, THAT'S GREAT YOU KNOW, THAT'S WONDERFUL. AND IT'S HARD TO BUILD THE PERFECT TEAM. SO I'M GLAD DID A GREAT THAT'S HONESTLY EVERYONE IS FANTASTIC. YEAH, I WAS I WAS ABLE TO TAKE ON THE NIGHT OFF SO CAN COUNT AMERICA ONE NIGHT, BUT YOU'RE ORDERING THE DAY I WAS DURING COVID. YOU LOOK AT LEAST BUT FIRST, YOUR FIRST NIGHT SINCE WE'VE OPENED. >> SO CASE IT DOWN FOR THE FIRST TIME INTO IT. WE DIDN'T SIT DOWN A SO MUCH TO BE PUT THIS RECIPE. I'M GOING THIS WILL BE ON OUR WEBSITE. THIS WILL BE ON YOUR WEB SITE AND THEN SALABLE ALSO, YOU GUYS ARE BRINGING BACK SOME EVENTS, YOU KNOW, SPRINGTIME, EVERY MARCH THE GOODIES WERE GOING TO THE WINE TASTING ARE DOING THAT ARE VENTS. THE CIGAR EVENTS. ALL THIS TO COOKING CLASSES. ALL THAT STUFF COMING BACK. FEBRUARY. AWESOME. OKAY. AND I WOULD ASSUME WOULD GET YOUR SPOT EARLY AS MID CLASS. SURPRISED IF THERE'S ANY TICKETS LEFT FOR FOR THE COOKING CLASS. I THINK THAT SOLD OUT REALLY FAST. THAT'S GREAT. YEAH. A LOT THANK YOU SO DID AND CONGRATULATIONS IT. LOVE SO WELL. IS GOING BE ALSO TODAY, A LINK ON OUR WEBSITE AS WELL. SO YOU CAN TRY OUT THIS RECIPE. TRUST ME YOU'RE GOING TO WANT TO. IT'S REALLY, REALLY GOOD. ABC SH 7 DOT COM. AND WE'RE GONNA BE RIGHT BACK