00:00Oh, that smells so good.
00:15I'm going to get a truck. It's a little expensive.
00:19Huh?
00:20A truck.
00:22What is the puck done for?
00:45Which is great.
00:47I don't think I've had Shelby do anything for natural food.
00:51No.
01:08What is that called?
01:14Check out my pies.
01:21The whole thing is edible. Delicious.
01:52Look at that.
02:15We made 400 pounds of beef goulash.
02:20As you can see, we have so many different dishes here from our traditional chicken pot pie.
02:26Eric, the chef, actually made some interesting charcuterie, some pâtés, because he's from Alsace.
02:32We're going to have foie gras, we're going to have pâté de campagne, terrine de canard, and so forth.
02:37So people are eating differently now.
02:40We have a lot of vegetarian dishes, a lot of pasta dishes.
02:44We make the tortellini with the mushroom duxelles stuffed, which is really delicious if somebody is a vegetarian.
02:51We have some Hunan eggplants for them.
02:53We make a vegetable paella.
02:55We have 100 people who work every day, so it's really a big, big team.
03:00And then we have 400 people in the dining room.
03:02How many dishes are we making all together?
03:04So we have 30 to 40 pieces.
03:07They're secret items.
03:08He's going to tell you about that.
03:10But also pastry has almost 34 items of dessert.
03:13So we're going on and on, almost 70 dishes coming from the savory and the pastry.
03:19I hope we're going to see a lot of them, so we'll see.
03:22I think I didn't see Ariana Grande in a long time.
03:25I was very good friends with her.
03:27She used to come all the time for lunch, and I think hopefully she will show up.
03:32And Coleman Domingo, I think I saw him around.
03:38So there will be a lot of people coming, like always.
03:43What's up?
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