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00:00All right, we're back for our 49th episode of Dinner Time Live, can't believe it, and
00:10today we're going to do our 2070 menu.
00:13This is what the audience voted, and we have, I've been to the future, I know we're supposed
00:20to do a 2070 episode, but the food sucks, we can't do 2070, we've got to choose a new
00:28show, and we have my good friend Courtney McBroom and her best friend, Brie Larson, and they
00:34have a new cookbook out that's about throwing a party, and as you can tell, we're going to
00:39do something in the 2070s, but...
00:41No, we've got to go back to the past!
00:43We're going to have a great show, and we're going to ignore this guy as we move forward.
00:47Great Scott!
00:58All right, everybody, welcome back.
01:04We are back with Dinner Time Live, the 49th episode, I'm your host, Dave Chang, I don't
01:09know what this guy's doing anymore, Christopher Yeh's talking about.
01:12I'm era appropriate.
01:14Voice of the internet, came back from the future, past, and we're joined with two fantastic guests,
01:21Courtney, Brie, um, I don't think you, when you signed up, realized that we were going
01:27to get dressed up like this.
01:29Neither did we.
01:30We were not told until about two hours ago.
01:32We were not prepared.
01:33We were not going to take things out of my costume.
01:35Netflix was like, you better get any character.
01:38I was like, all right, all right.
01:39We should have worn flapper costumes.
01:41I know, I'm sorry, we messed up.
01:43We wanted to get into a celebratory mood because you guys have Party People, a cookbook that's
01:48out, and it's all about throwing parties, and last week, there it is, Party People,
01:53and last week, the audience voted, so we were going to go by 50-year increments, 1920s,
02:00food from the 1970s, 2020, or 2070, they clearly voted for 2070, we went to the future, and
02:07everybody in the future is living in the 1920s, so we just figured it was cool again.
02:1120s are cool again.
02:12Oh, yeah, no, that makes sense.
02:13It looks around.
02:14I mean, it's technically the 20s now as well.
02:17Exactly.
02:18That mess.
02:19Yeah.
02:20You know, in this day and age, it's based on somewhat of a true story.
02:23It's very sensible.
02:24Sure, sure.
02:25Let's just keep going into this flimsy excuse for not wanting to do 2070.
02:28Let's just keep digging deeper.
02:29And we could have done any era, but we chose the 1920s because when we were talking about
02:33it, it seems like that was a lot of fun, the roaring 20s, and then we thought we'd go
02:37into the menu of, like, F. Scott's, Fitzgerald's, Great Gatsby, and we did some research,
02:43and we realized maybe none of those recipes or none of the things they ate was actually sort
02:46of historically accurate.
02:47So we went to the New York Public Library.
02:49Wow.
02:50Yeah.
02:51I mean, all his fans are going to be like, I barely read it.
02:56I barely read it.
02:58I'm a C-plus student.
02:59Anyway, we went to menus in the 1920s and a lot of party menus and extravaganza and New
03:06Year celebrations throughout the 20s.
03:08We focused on the year 1925, 50 years ago, and especially this month.
03:13And we looked at hundreds of menus, and we sort of found a pattern.
03:16And we have compiled a lot of those dishes here for you today.
03:20What's the pattern?
03:21Yeah, that's so funny.
03:22A lot of the dishes that we saw.
03:23Oh.
03:24Yeah.
03:25The breadcrumb trail.
03:26Yeah.
03:27Okay.
03:28So one of them, that was a surprise.
03:30We're going to start you off with this.
03:31A surprise?
03:32Fruit cocktail.
03:33Oh, my gosh.
03:34I love fruit cocktails.
03:35That is the best possible response to fruit cocktail.
03:38That was the response I was looking for.
03:39That was a wild response to fruit cocktail.
03:41From a can?
03:42Hey.
03:43Not from a can.
03:44Oh.
03:45Wait, wait, wait.
03:46Are the serving dishes also 1920s style?
03:50Oh, wow.
03:52Oh.
03:53Yeah.
03:54Okay.
03:55There it is.
03:56Fruit cocktail in all its glory.
03:58It was peak fruit cocktail.
03:59Look at the maraschino.
04:00This is how, is this like how they served it?
04:03And sometimes, and we read some like journal entries, but one of the big things clearly
04:07was ice was very, very extravagant, right?
04:10Oh, of course.
04:11There was no refrigeration.
04:12Okay.
04:13And fruit was something that was a novelty.
04:18It was, that was like if you were a real baller.
04:21Yeah, you could have fruit.
04:22I was going to ask you about that.
04:23I was going to ask you about that.
04:24I was like, I feel like pineapple was a thing.
04:25Pineapple was huge in Europe.
04:26Yeah, exotic fruit, right?
04:27Yeah.
04:28And then it was also prohibition, some of those cocktail glasses and things that they
04:33weren't using.
04:34You need like a little thing to eat and snack on at a bar.
04:37And that's where fruit cocktail came from.
04:39Did you do anything at all to these or is it just the fruit?
04:42You know, we channeled our, we channeled our Northern California and we sliced it.
04:47No, more of it.
04:48No.
04:49I love that.
04:50Chris Yang.
04:51We just sliced it.
04:52We wanted it.
04:53That's the way that you would have done it, right?
04:54Exactly, right?
04:55We wanted to showcase the essence of mother nature.
04:58No, why mess with it?
04:59If it's perfect.
05:00We got free cinnamon, we got an Asian pear.
05:02No, but that was, this is peak fruit cocktail, right?
05:06And somehow it's trickled on.
05:07This is so cool.
05:08All the way down to something where people are like, ah, whatever.
05:11I love that.
05:12But if you go back and you think about it, if you're sitting down and you've never seen
05:15these things, you've never seen ice, you've never seen fruit out of season, you know?
05:19Ice was good too.
05:20Yeah, you're like, what the hell is this?
05:22Was it crushed ice too, you think?
05:23This is how you would start a party.
05:25Yeah.
05:26With a snow cone.
05:27Yeah.
05:28Fruit.
05:29Did you guys bring in these serving dishes too or is this what you always serve stuff
05:33because this is cool.
05:34That is a personal piece from the collection of Mark Johnson back there who-
05:38I bought that.
05:39It's beautiful.
05:40It's in sale in Boston.
05:41It's beautiful.
05:42And I waited forever, like, trying to get it down on price and I finally bought it,
05:47but I, yeah, it's great.
05:48Here it goes, Chad.
05:49Tell us more about the bottle.
05:52Mark Johnson's gonna help out and, uh.
05:55You know what?
05:56I feel like we're drinking our version of fruit cocktail right now, too.
06:00Yeah.
06:01That is your version.
06:02This is your recipe.
06:03Yeah, the party people punch, which is basically a fruit cocktail in a cup.
06:06Mm-hmm.
06:07And, um, because I'm limited in mobility, I'm gonna have these guys sort of help out,
06:12uh, on the cooking.
06:13So this is gonna be the least amount I've ever cooked on an episode and it's awesome.
06:17I don't know why I haven't done this before.
06:18You should come around and use this on the inside.
06:20I know, right?
06:21Um.
06:22You totally can.
06:23And while you guys munch on this, let me, let me finish the touching, the finishing touches on this, this magnum opus.
06:30Okay.
06:31He just dumped the olives onto another plate.
06:33What?
06:34It's historically accurate.
06:35It's beautiful.
06:36It's beautiful.
06:37It's historically accurate.
06:38What, what was this called?
06:40This is, well this is the, they're all, all these menus had a relish course.
06:43And it's sort of similar to what Dave is talking about with the fruit where-
06:46Got it.
06:47These things that we take for granted now as totally banal were really, really special.
06:50So this particular trio was very popular.
06:53Celery and almonds and olives?
06:56Yeah.
06:57These are called Queen's olives.
06:59It was a huge thing.
07:00And I'm sure some historian or food historian is like, what the fuck are you guys talking about?
07:05None of this is-
07:06Some food historians are using their mind watching this right now with the inaccuracy.
07:08Okay, so tell me, is there a specific part of the world that we are in with this?
07:12So we found in California, we saw a menu in Catalina Island had like this extravagant like banquet feast throughout.
07:20So Connecticut, New York.
07:21So what these menus that have been sort of collected over the years and you can see them online in your public library.
07:26No matter where you are in America, was this the south, west coast, these are items that you would see over and over again.
07:33Or a lot of these cruise ships because that was like how people would get around going to Europe.
07:38Titanic.
07:39Exactly.
07:40Exactly.
07:41Who could forget such a thing?
07:43Man.
07:44That menu must have been awesome.
07:46Yeah.
07:47Yeah.
07:48Wait, did you stuff these yourself?
07:52Yes.
07:53Stop.
07:54Stop with the questions.
07:55Stop asking the chef questions.
07:56Did you do anything to the fruit of yourself?
07:57Thank you, Cordy.
07:58Yes.
07:59I spent all morning.
08:00I thought so.
08:02They're delicious.
08:03They are delicious.
08:04I'm going to take this goddamn hat off.
08:05You know, it's funny.
08:06It's like this is how we used to have to dress up every day to go to work.
08:11So you know that Dave taking that toke off, he just demoted himself though.
08:12Thank God.
08:13Yeah.
08:14Did anyone in the 20s ever do this?
08:15I bet they did.
08:16I mean, is that the genesis of Ansel Log?
08:17Ansel Log came around in the 50s.
08:18That's like Roach on a log.
08:19I mean, if you had gone back to the 20s in time and showed them that, they'd be like,
08:23oh my God, she's from the future.
08:25I got it.
08:26I mean, is that the genesis of Ansel Log?
08:28You know what I did?
08:29Ansel Log came around in the fifth.
08:31That's like Roach on a log.
08:32If you had gone back in the 20s in time and showed them that, they'd be like, oh my God,
08:37she's from the future.
08:41So yeah, that to me was crazy because we would also do some homework on that and I was like,
08:47that's not possible.
08:48That's not a thing.
08:49And then sure enough, like today if you go to a fancy three mission star restaurant,
08:54A lot of times people may not realize this when they drop the bread course at like a tasting menu
08:59That's when dinner officially starts right dinner back in the 20 1925 didn't officially start told this thing drops
09:17The olives the nuts and the celery sometimes it was just like nuts and celery
09:24You know I shouldn't answer any more historically accurate questions
09:29I love that you phrased your answer in the form of questions sometimes it was just nuts and celery
09:34The people that are going you're having people who are like shoot oh my god
09:39I mean I didn't really want to put this on the menu because I didn't want to show you guys up with your awesome cook
09:47I didn't want this dish to absolutely obliterate everything
09:51I'm really here for it. I think this is part of this you know we might steal this for the next book
09:56Yeah, I'm just saying I really like this you come over. I'm gonna be serving you this
10:00And only this that's another cool
10:04Vessel is that from the 20s as well this also came from
10:08Mark Johnson
10:09It's got like a little fetish for the 20s
10:111920s speakeasy in the back of my house my wife just brought that over from London
10:16That's lovely from London
10:20Took a long time traveling by boat, right?
10:24But she had plenty of time to eat this
10:27Another thing that we saw time and time again on many of these menus was the soup course and this is actually a record fifth week in a row
10:34We've made consomme
10:36I can't believe it
10:38I was like no way we gotta make consomme again and sure enough
10:41um a lot of the soup course was not always on every menu but
10:46Consomme it was it was a big thing and and we make fun of it a lot. I we love consomme
10:52But I just think it's a historically like crazy thing to make because you're basically adding more meat
10:57And and ingredients and egg whites to clarify something that if you actually made it somewhat properly like you might do in Asia
11:05Or like northern Italy you don't have to clarify it
11:07And it's just crazy to me and more importantly this is an oxtail consomme, which we saw
11:14And I think it's a joke because
11:16I'm sure whenever it made the menu that the cooks or the restaurant were like amazing
11:20They're they're taking the water yeah, and you're not eating the oxtail so oh, they would leave that part out
11:30Yeah, this is never this would never make the menu
11:32What yeah, but sometimes they might pick it so the cooks would eat the good stuff
11:37And the guests would just eat the water that the good stuff was cooked in
11:40Garcon would you stop talking and oh, yeah, sorry, sorry another
11:44Another aspect of this era. I'm sorry. I didn't realize that you did the full look
11:47Yeah
11:49Please don't look at the shoes
11:58Can you explain why i'm doing this team as i'm doing it
12:01You'll see uh we'll talk a little bit as we go along but um in the 1920s
12:07Service as you know it today did not exist
12:11The way the world at least the western world ate was russian service which is
12:16The french style was they would bring everything out to the table
12:20Like all your entire menu you'd eat and then plate everything and put it on the table
12:24And it would just be this gigantic feast
12:27Russian style which became very popular in the 20s was you would plate each course table sign
12:33Wow that's so cool so prior to this era like all your food just come out at once like all the courses would just be on the table
12:40And you have to eat it all at the same time and a little known fact it was the twigro brothers
12:44In in rouen france that in their famous restaurant
12:48That's still today one of the great restaurants of the world
12:50They sort of technically invented plating as we know it today with their famous salmon and sorrel sauce
12:56So there we are with knowledge that no one gives a shit about
12:58I actually do
12:59I'm just curious
13:00No no twigro
13:02twigro um it was um pierre and jean-claude
13:06Um and they work for paul pokus so this is the nouveau cuisine and this is when
13:11The plating sort of changed and it became something like this and listen i'm not trying to talk
13:16Shoot about consummate i love it it's just after five weeks i didn't think you kind of did though talk a little bit
13:20Yeah i did i did because i do think it's something there i said it it's it's stupid
13:23Yeah it's pretty shabby
13:25Yeah but it's really pretty and by the way look at this guy
13:29Thank you
13:33It looks like confetti
13:34Don't let it get to your head there's compliments okay
13:36There's much more work to be done on this today
13:40All right i gotta get working on so let me just tell you a brief rundown of some of the things that are happening
13:44Hey this is good all right it's pretty good i just want to take a minute for this
13:48For this broth what the hell
13:49And if you want to you can get into this we do which i don't think
13:53Was served in the 1920s in this way but
13:56Let's break the rules
13:58We're working on a saddle lamb and we'll get to that in a second and
14:02Mark johnson here is working on
14:05Sea bass and papillot so it's going to be sea bass wrapped in potato i'm going to work on
14:10Um a souffle
14:13Fantastic
14:13Yes
14:14What kind of souffle
14:15Um vanilla-ish
14:18Vanilla-y
14:18Easy for the questions today guys easy for the questions please
14:22That's so silly i shouldn't have asked
14:24Vanilla-ish
14:27Wow
14:27So as dave is getting ready for the souffle
14:30We should do our first vote of the night last week we let the audience choose when in time they wanted to send us
14:36And then we totally reneged on that offer
14:38So tonight's first star vote is all about what you would do if you had your own time machine
14:43And could go whenever you wanted and we couldn't interfere your window opens now to vote on traveling into the past
14:50Five stars means you've always wanted to ride a dinosaur or buy more netflix stock
14:54One star means you're afraid of running into your past self and falling in love with yourself
14:59Once the window closes on traveling backward the window will open for launching yourself into the future
15:04Five stars means you just can't wait to see all the cool robots
15:08One star means you're afraid of all the cool robots
15:12You only get one vote per profile and unless you really do have a time machine you have until that timer bar at the bottom of your screen runs out
15:18My friends another one
15:20What are we doing are we going backwards are we going forwards
15:23Am I allowed to save my vote this isn't a safe and secure safe space
15:27I
15:29Five out of five would go to the past one out of five would go to the future
15:35Yeah
15:36Why do you not want to go to the future?
15:38I don't know what's happening there
15:41It's not good it's not good
15:42I'm not trusting
15:43But in the past I know what's going on
15:46Yeah
15:46And it's not all good either
15:47But I know what it is
15:48Yeah
15:49Yeah
15:49You know what you're getting
15:49You know what you're getting
15:51Kind of I think
15:52I'm sure there's certain things that I don't know
15:54Like you have a lovely picture of a dinosaur
15:56I can't say that I know
15:58If that's where I went
15:59Maybe you maybe
16:01Maybe you correct some past mistakes
16:02That's room you got a
16:04Yeah
16:04I mean I'm just saying there might be timelines that we don't understand
16:07There might be times
16:08Yeah
16:08You know I'd go back in time to last week and not choose 1920s
16:141970s
16:15He would right a great wrong
16:16Nobody would be eating it in the 1970s
16:18It'd be great
16:20All Jell-O
16:22What did you pick?
16:23I'd put five for both
16:24I want to go to the past
16:25I want to go to the future
16:26That's super helpful for our voting technology
16:31Audience please disregard everything
16:34Let me sort of tell you what's going on
16:37I just added some egg whites to here
16:39This is something I know Courtney's made a lot in her life
16:42A little cream of tartare
16:44Which is a byproduct of wine production
16:46That helps give it sort of arid peaks
16:49And some sugar
16:50And we're going to turn that into meringue for the souffle
16:52And then Mr. Johnson here
16:55We found a lot of the recipes out of the fish course
16:58Would be some kind of flat fish
17:00Sole
17:01Turbo
17:02And it'd be roasted whole
17:04Off and plated table side
17:06So we want to do something a little bit different
17:07We wanted to give Chris a break
17:10On the surface end as well
17:11So we took sea bass
17:13And we saw a recipe
17:15And it was from a restaurant in New York City
17:18And it was turbo
17:21That was wrapped in potato and roasted
17:24And I thought wow
17:25That looks a lot like a dish that
17:27Danielle Balud made very popular from New York City
17:30What's up Danielle?
17:31This is one of his most famous
17:33If not his most iconic dish he made
17:35At restaurant Danielle
17:36Which was sea bass wrapped in potato
17:38And then pan fried
17:40And he would serve that with something
17:42You might normally pair with
17:44Which was a red wine sauce
17:46Like a borderline sauce almost
17:47So that's what we're going to do here
17:48We're going to serve that with hotel butter
17:50So make sure you eat butter
17:52Green beans
17:52But this has a long legacy
17:56Maybe Chris can explain some of that legacy
17:58It's interesting because
18:00Dave picked this dish
18:00It's like 1925 we picked this era
18:03This dish really is like a direct link
18:05From you can draw the line from 1925 to today
18:08So 1925 you have the Lyon chefs sort of making French cooking popular
18:16Like it's Escoffier who then you get like Bocuse and Nouvelle Cuisine
18:20And Bocuse had this dish of potato scales
18:23Like a fish that was crusted with little pieces of potato
18:25Looked like scales
18:27And that directly inspired Dave's old chef
18:29Danielle Balud made his version of the dish wrapped in potato
18:33Which Dave saw cooking for Danielle
18:36And here we are today in 2025
18:39Dave Chang making it on live tv
18:40Actually I never made it for Danielle
18:42It was just something I saw
18:43Just something he heard about and now it's here
18:45But like you know if I was 22 year old today
18:48I'd say I was a chef's cuisine at Danielle
18:50And I spent five years there every day
18:54No so what you missed though was
18:56When he was cooking that he also just communicated to Andrew here
18:59To fire the green beans
19:01And I thought this might be a good opportunity
19:02To sort of explain the dynamics
19:03Because you know we're wearing chef whites
19:05Which none of us ever do anymore
19:09And I thought it was interesting to sort of say like
19:11Why would he fire him on this
19:13And this has almost become like a regular kitchen
19:15Where this is the pass
19:17And food comes
19:18We prepare it
19:19We give it to Chris
19:20Or we give it direct to the customer
19:21And in a kitchen where you have a brigade system
19:25Everything works off the fish station
19:27The plus and gain
19:27Because it takes the least amount of time to cook
19:30Everything works off this guy
19:33So how's it going over there Mark
19:35It's nice
19:36Oh it's nice
19:37It looks nice
19:38Beautiful
19:39Looking lovely
19:40Uh Courtney if somebody has cooked and worked with Dave
19:44How weird is it to see him making a
19:45I feel like I've been waiting for this moment my whole life
19:52Like this is not a dude
19:53This is a full circle moment for me
19:56Like for sure
19:57You know the funny thing is
19:59When we worked together
20:00I didn't
20:01I knew very little about how to make
20:03Any kind of pastry
20:05Any kind of sweet
20:06And there was little need to
20:07Because we had people like Courtney and Christina Tosi etc
20:09So um it was only until the past sort of 10 years or so
20:12That just messing around with it
20:14And I regret not making more of these kinds of things
20:17When I was younger for sure so
20:19There's still time
20:19I know no
20:21I'm just saying that
20:22Not because I hope to do it
20:24Just because it sounds good
20:27You can go back in the past and do that
20:29That's right
20:30Speaking of which
20:31Let me reveal the results of our star vote
20:34Wow it's that fast
20:34Time to find out if the people voted for the past or the future
20:38You gave traveling back to the past four and a half star votes
20:42While traveling to the future received a
20:44Measly two and three quarter star votes
20:47That means you guys are all obsessed with your past mistakes
20:50And want to go back in time to correct them
20:52Why not?
20:53What did you vote for?
20:54I would go back to the past for sure
20:56My life is nothing but mistakes
20:59Nothing but mistakes I'd like to correct
21:02I'm surprised
21:04Nobody wants to know what the future is like
21:06Or two and three quarters people do
21:12Two and three quarters
21:13Are we feeling confident that the future is better than today?
21:17Yeah
21:17I have a hope that it will be
21:20Well one thing for certain is the parties might be better
21:25There might be some technologies
21:2650 years from now
21:28Oh no
21:28Like Idiocracy the movie
21:30The bible
21:31Yeah
21:31Is your part of people
21:32No just think of how good the dishwashers will be in the future
21:35Yeah
21:35Think about the new technologies
21:37Yeah
21:38That's true
21:39It's possible
21:41That's a really good job you're doing there
21:42Uh
21:42What are you doing there dude?
21:44Why am I doing this?
21:45Because you
21:45Folding this in
21:46Instead of
21:47Yeah because you want to keep the egg whites
21:49So they lift in the oven
21:50You don't want to
21:51You want to keep it aerated
21:52She's still got it
21:53Still got it
21:54I never had it
21:56I don't have it either
21:57I don't have the pastry love
21:59Because I'm more of like an intuitive cook
22:01I'm not like a
22:03But your hand pies
22:04I didn't know
22:05I didn't know Brie comes from the same school I do
22:07Yeah
22:08Yeah
22:08Yeah
22:09You're more like throw it together and it'll work out
22:11Yeah
22:11You just make it work
22:13You have no choice
22:14Although yes
22:14Courtney did try
22:15I made a bunch of hand pies yesterday
22:16She tried it
22:17And they did turn out good
22:18I've made a lot of pies in my life
22:20That comes from my grandma
22:21So I do know how to make pie crust
22:22Yeah
22:23But outside of that
22:24I don't know how to do that stuff
22:26When you have to like measure it out
22:28Otherwise it doesn't work
22:29I know
22:30I hate measuring
22:31Yeah
22:32I just want to feel it
22:33In fact
22:34Well with baking you have to
22:35But that's why I never really got into it
22:38And I'm like
22:38It's less
22:39You can less like riff with it
22:41Yeah
22:41Dave measured this out earlier
22:43But didn't write it down
22:45So
22:45That's me
22:46That's me
22:47That was the whole process of making this book
22:49Because I text Courtney
22:50Oh I just made this
22:50We've got to put it in the book
22:51And she's like cool
22:52What's the recipe
22:53And I was like
22:54Shoot
22:54And then I'd remember it
22:56Well shoot
22:57Go over and we'll do it again
22:58Yeah
22:59I mean they all say
22:59I need to put a go pro to my head
23:01So they know what the hell I'm making
23:02Yeah
23:03Actually smart
23:06What I don't understand is when I tested this earlier
23:08I had enough
23:11And now I don't so
23:14Nice
23:14Which means I may have taken the wrong thing
23:18Well we'll see
23:19Nothing like making a souffle live
23:20You did say it was vanilla-ish
23:23So you patted it
23:24Well no
23:25It's
23:26I'm
23:26I'm
23:26It's been a day
23:28It's been a day for me
23:30You should have seen me try to separate egg whites today
23:32That was really
23:32Oh we heard
23:33We already heard
23:34Back in the green room
23:36Word has spread
23:37I hope they don't put that on the clip
23:40We do need to pull that out
23:41It's very good
23:42I'm really perplexed
23:43What the hell happened
23:44Like I thought I had enough for three
23:46Did you make the other two
23:47Two full
23:47Yeah
23:48No
23:51No
23:52Okay I don't know
23:53I was trying to help you
23:53We're missing three quarters of a cup of something
23:54Basically is what's happening
23:56Wow
23:57Now I'm really worried
23:58Maybe it was one less egg white
24:02That would make a difference
24:02Well something happened
24:04Something definitely happened
24:06So um
24:07I have no idea if this is going to come out all right
24:09Okay that's fine
24:10Because the volume is clearly off
24:11But just so you guys know
24:13One of the things that makes this whole souffle work is
24:17You're sort of brushing room temp butter up
24:20And then you're coating it with sugar to help with the expansion of the meringue
24:24And that's what gives it the fluffiness
24:25And let's hope
24:27I'm going to put this in at 400 degrees in 20 minutes
24:29Hope and pray
24:29I'm excited about it
24:31Oh I get like a front row seat to that
24:33I can't wait
24:34Yeah you can report back
24:35Okay
24:35On how it's ready
24:36I'm reporting live on Dave's souffle
24:39Um
24:39In the mix
24:40So we can all see whether it rises or not
24:42Like that's the most daredevil part of it
24:44Put it in
24:45Come on
24:45Yeah
24:45Have fun
24:46Just for the goof
24:47For the goof
24:49That's really perplexing
24:50He did it for the goof
24:52I've never made the same recipe twice have you
24:54Not really
24:54I know
24:55Well actually for the book we had too
24:56But it dropped
24:56It probably drew of you crazy
24:58And drove Courtney crazy too
25:00A little bit
25:00Yeah well she's more used to it
25:02For me I'm just like
25:04Everything I do like I said is off of feel
25:06And so trying to replicate the same thing over and over is
25:10Is harder for me
25:12Yeah no
25:13It's impossible
25:14Unless you have a roast
25:15Exactly
25:16So Mark
25:17Oh that looks so lovely
25:19So he just blanched those hair coverts of baby green beans
25:22And he roasted that
25:24Rolled that in maitre d butter
25:26Which I'm going to predict is going to make a big comeback
25:29Well we know it because we saw it from the future
25:32That 2020 uh
25:332026 is going to be the year of maitre d butter
25:36Which is what Christopher
25:38Maitre d butter is lemon parsley and butter
25:42It's just a compound butter
25:43But named maitre d butter because the maitre d is supposed to make it
25:47Yeah
25:48Well I didn't
25:48Did you make it?
25:49I'm not the maitre d
25:51I'm just I'm the voting guy
25:54Who's the maitre d here?
25:56He's the he's the voice of the internet
25:59The voting czar and the maitre d
26:01Yeah lovely
26:02I knew you were the maitre d
26:03I'm just the garcon too
26:06Service please
26:09So we roasted that in clarified butter the the sea bass
26:13And again we sheeted out potatoes
26:16Idaho potatoes and rolled them that up
26:21Side
26:23Ah yes
26:24Yeah thank you
26:25Thank you
26:26And again Chris is going to plate this table side
26:28And then he's going to do his best to make a canal of maitre d butter
26:33I know
26:34Look at this look at it
26:35Look at it
26:35Oh
26:36Beautiful
26:38Wow
26:39Truly beautiful
26:40So this sauce is a red wine reduction
26:42And um
26:43I think if you're going to make a sauce like this
26:44It benefits from using not a nice bottle of wine
26:47Something that has a high sugar content
26:49Because really all you want from the wine is the acidity and the sweetness
26:54And it's just a classic dish
26:56And I love it because it goes back to you know 1950s France
27:01Paul Bocuse, Escoffier and uh Danielle Balloude
27:05And look at this guy
27:06I know
27:07Can we talk for a second about Chris's skill
27:10This is really nice
27:12Tremendous amount of green beans up there
27:17Oh hello
27:18Oh wow
27:20You know why
27:21Wow
27:21Because it's just chopsticks
27:25Okay
27:26This is the
27:27This is the moment of truth
27:28Yeah
27:29You want me to try a one-hander
27:30One-handed canal
27:32You can do it
27:33It's been a minute but I think I could
27:34I'll try
27:36Whoa
27:37You got it
27:38You can do it
27:38Oh
27:39Oh
27:40We're ready for you
27:42You did it
27:43Wow
27:44That's lovely
27:45Yeah
27:50Wow
27:51You did it
27:52This is what I didn't do so much
27:53Don't look at this one
27:54Don't look at this one
27:55Don't look at this one
27:55Don't look at this one
27:56This one
27:57I got my eye on that one
27:58Okay
27:59Okay
28:00It's gone
28:00There we go
28:01It's fine
28:02It's fine
28:04Well done Christopher
28:05Well done
28:05Thank you
28:06Which one do you want
28:07I'll take this one
28:08Oh
28:09You didn't have to
28:10You'd have to
28:10So that was the fish course
28:12And this is really
28:14Something that would be
28:14Something very similar
28:15You would see on a very fancy
28:17Celebratory menu
28:17Party menu in the 1924
28:19It looks spectacular
28:21I'm very excited about the
28:22Maitre d butter
28:24Yeah
28:24I hope it does come back
28:26I'm ready
28:26You know what I hope 1920s eating
28:29In general comes back after this
28:30Really?
28:31What was it that did it for you?
28:32Was it the celery?
28:33Yeah the celery and olive
28:38Very good job
28:38What time did I put the sucker in?
28:40At 25
28:41You did it right on time
28:42Oh wow
28:42Perfectly on time
28:43Ooh
28:44Perfectly on time
28:45How was that?
28:46It's really nice
28:47Is this one of the crazier shows
28:48You've ever been on?
28:50No
28:50No?
28:51I was on the bear
28:52Oh that's right
28:53It gets weirder trust me
28:55Oh right
28:55It just keeps going down
28:56It's real life bear
28:57Yeah it kind of is
28:59I mean
29:01Chris would be a good character in the bear
29:03Yeah
29:03Because that's a bear
29:04Just uh
29:04Who would you be on the bear?
29:05It would be like a bear
29:06I'll just like a bear wandering
29:07Right outside
29:08Rifling through the garbage
29:09Cool
29:11Not no
29:11How's the fish?
29:12Lovely
29:14I love the potato on it
29:15But your character didn't get to spend time in restaurants right?
29:18No
29:18See
29:18But there's always room for that
29:19That's right
29:20So it's coming back
29:21There's always room for that
29:23Yeah I've thought about it
29:24I've thought about what she would do
29:24Christore are you watching?
29:26You watching?
29:26Are you watching?
29:27I have ideas
29:30So right now
29:30So good
29:31We this is another dish that we're working on that is from the archives and this is a
29:36pain in the ass potato dish but it's actually quite simple
29:39What is it?
29:40That's it
29:43It's it's it's it's it's rolled in
29:46It's just brown and butter basically
29:49First they're simmered peeled brown and butter finished with shallots and parsley
29:54And then
29:56Oh it's potato
29:56Yeah
29:56That's it
29:57Sorry you said risole
29:58Potato risole
29:59Yeah
30:01That's like a lot of this is just to make it sound more fancy than it needs to be
30:05Well I hate to take you guys away from your meal here but it's not all fun and games
30:10The party people have a book
30:11Yeah we do
30:12And it would be nice if we could see a little action from this book
30:18Courtney as she drops her fish everywhere
30:20Take one last bite but I'm wondering if I could cajole you into uh
30:24Taking a break from your eating to show us a little demonstration of the drink you're drinking right now
30:30Let's do a demo so the people at home come to my little come to my little zone over here
30:36Okay
30:36Are you gonna have one?
30:37I would love to have one
30:38Okay, great
30:40Okay, so here we have our party people punch
30:42Inspired by the fact that all I really want to drink in this life is minute made fruit punch
30:47It's true
30:48Which we've learned through this process is not juice
30:50Know thyself
30:51Yeah, it's not
30:52It's not
30:53It's corn juice
30:55May I quote Brie when we decide we want we had because we knew we had to put a party punch in the book
30:59And Brie was like it needs to taste like minute made fruit punch and I was like oh I can figure that out
31:04I can make minute made fruit punch from fresh fruit
31:06Oh you're trying to reverse engineer it
31:08Absolutely
31:08Why would you?
31:08You can't
31:09No
31:09It's one percent fruit juice
31:11Yeah
31:11So
31:12Probably stated on the box
31:13So one of the most important ingredients in this is actual fruit punch
31:17Minute made
31:18The minute made fruit punch
31:19Which is one of these
31:20I think it's looking like this
31:21You can do it by sight
31:22You know you see
31:23I can find her anywhere in any lifetime
31:26I'll find her
31:28It's the notebook of fruit punch
31:29This is black cherry juice
31:33This is looking like simple syrup
31:35That's simple syrup
31:36Let's pour some of that in there
31:38Lime juice
31:38And the cool thing about this recipe like the simple syrup you can add it or depending on how sweet you like your stuff
31:43You don't have to put it all you don't have to put it in
31:45And similarly with the fruit juice you can either
31:48Juice it yourself which we recommend because it tastes better but also if you're in a pinch
31:51Juiced all this
31:52Come on
31:52You're allowed to buy store-bought
31:54Do like Dave and buy store-bought olives
31:56That's right
31:57Anybody
31:57Everyone's doing it now
31:59So when you say like every party needs a party punch
32:02Orange juice
32:03Yes
32:03Like no matter the level of party classiness
32:06Whatever it's a it's a punch party
32:07Yeah
32:07It's really just if you're having people over it's nice to have a batch
32:10Drink and this can be you can add fizz to it or not you can add alcohol to it or not
32:15And so it's just like your base
32:16So instead of having people constantly ask you oh, where can I get a drink?
32:19Where's the cups?
32:20Whatever we say make something like this make a punch that's just available the watering hole for everybody
32:26And then it's like it's good for everybody
32:30Okay, so I added pineapple juice we also added guava
32:34Don't forget that
32:34And then you can float rounds into it so it looks nice and pretty
32:38float some rounds
32:40Give it a stir
32:42They're complaining to me in my ear that these are all in the way of the beautiful punch
32:46Let's do it as I step in front of the camera
32:48Oh is this sparkling water?
32:49That's yeah totally sparkling water
32:50Or tonic
32:50No that is rum
32:51Oh it's rum
32:52Oh we forgot the rum
32:53So in our punch we're just going to spike it already
32:56But if you're in a mixed crowd you can just have it on the side and people can just pour it
32:59I see okay okay
33:00Shall I?
33:01You shall
33:02You're not in a mixed crowd
33:03You're not in a mixed crowd you want rum right?
33:04Yeah yeah yeah we're not in a mixed crowd at all
33:06Oh oh hello that is looking like 50% raw
33:14Amazing all right so you let that you can let that sit and marinate
33:17Okay and then like this is legit though you guys will serve this at a if I go to uh uh
33:22I'm probably 40% this punch in my veins at all times and you're drinking it right now
33:29You know what else we like to do with it too which is also optional is you can line
33:34What is that you would like to do?
33:36You can line your glass with um like chili lime salt and it's really tasty
33:40It is really tasty
33:41Do we have chili lime salt?
33:42We can't do that
33:43No you don't have to it's again optional
33:45But wait what is that?
33:46Oh but what's this?
33:47Oh shit we do have chili lime salt
33:49Wait a minute
33:50Huh?
33:50I'm sorry
33:51Oh my god and where are these?
33:52Wait I'm sorry in our party people cup?
33:54This is not a scripted thing I legitimately just forgot what was happening
33:57Please join us
33:58Thank you
34:00Cheers
34:01We like to say chairs
34:02Chairs
34:03Oh shoot
34:03Thanks a lot guys for thinking about us over here
34:06Coming it's coming chef it's coming
34:08Gabe you're on painkillers you can't drink
34:11This is especially when you're supposed to drink
34:13Uh well thank you guys very much I think dave is dave you got the next course going
34:18We do and this is that saddle of lamb
34:21Does this have the rum in it?
34:23Mm-hmm
34:23Don't even taste it
34:25Oh sorry dave
34:25You've got a nose blind to rum
34:27Should we go back over to you?
34:28Yes please
34:29Okay we will
34:29Thank you guys
34:30Thank you
34:31Can you slice this for me?
34:32Mmm
34:35Wow
34:36You guys have outdone yourselves
34:40So
34:43Lots of lamb in the 1920s
34:47Any particular reason why?
34:48That's a good question Christopher
34:50Do you know why?
34:51Lamb was very popular from the 1800s on in the 1920s it got more popular as it was actually
34:56being imported from New Zealand and it wasn't sort of it wasn't mutton anymore
35:00So there's three sort of stages of lamb
35:03Spring lambs are like under three months dave or six months
35:06Yep
35:06And then you got lambs under a year and then mutton so a lot of what Americans ate was mutton
35:10But in the 20s lamb became popular getting New Zealand lamb
35:13It became unpopular once
35:16Beef entered the equation
35:18And I feel like the rest of the world really eats a lot of lamb
35:21America is probably the least lamb consumption consuming country I can think of
35:25Yeah
35:25We really sort of messed that up I think
35:28I love lamb
35:29Lamb's great
35:29But I think most people wouldn't eat mutton
35:31Here
35:32I love mutton
35:33I've never had it
35:34Really?
35:34Yeah
35:35It's anything over a year and it has a distinct flavor
35:37I don't want to make the assumption that everyone's going to hate it
35:40Apologies but it's
35:41I think I'm right
35:41It's a strong flavor
35:42It's a stronger flavor
35:43Yeah
35:44It's strong but it's you learn to acquire a love for it so
35:47Does it taste like lamb but gamier?
35:50Is it the same flavor?
35:51It's like if a lamb was a carnivore and it only ate other lamb
35:54Whoa
35:56I don't even know what my brain is like
35:58Yeah, yeah, yeah
35:58I don't even know it's like cannibalistic carnivores
36:00It's a very intense lamb flavor
36:04Don't you agree?
36:04I don't think I've ever had mutton when the mutton's really
36:07It's like I've had it in India but it's like it's not that flavor isn't cutting through as much
36:12Because it's in a curry
36:13Which is why I feel like a lot of people like spring lamb because it's just a little bit
36:18Of that lamb flavor
36:18Interesting
36:19Well, thank you for that
36:20I'm learning a lot
36:21I didn't expect to learn so much about food
36:24Sorry, sorry about that
36:25We try not to teach too much
36:27I know it's brilliant
36:28How about in exchange?
36:29I need some of your help
36:30Oh
36:31Because I forgot while we have the
36:33Upside down
36:34Love it
36:34The punch is working
36:36While we have the
36:37Doing his job
36:38Joint presidents of the party in the house tonight
36:40I would like to lay down the law on some house party ethics
36:44Let's do it
36:45Pretend you've been invited to a party
36:48It's the only way I've ever been invited to a party
36:50Is it morally acceptable to do a little snooping around
36:54Or do you only lay your eyes on what's out in the open?
36:57Oh my god
36:58Your window opens now to vote on snooping around
37:02Five stars means that you believe that opening the medicine cabinet is your god-given right
37:07One star means you'd simply prefer not to know your friends that intimately
37:10Once the window closes on snooping around you'll vote on yes
37:14Courtney do you have a question?
37:16Yeah
37:17What you got?
37:18I feel like it depends on how well I know the person
37:20Oh come on
37:20Let's get into this in a second
37:21You'll vote on respecting boundaries
37:23Five stars means you believe the upstairs bathroom is off limits for a good reason
37:27One star means your friends are hiding something and you are going to find it
37:30Use your remotes to vote or if you're on mobile tap directly on the stars once to choose
37:34Then twice to submit all right
37:36Yeah, come on hurry up
37:38The food is ready
37:40Voting is not as important as this
37:42What is this new addition to the sushi plate?
37:44That's beautiful
37:46I love it
37:48What is that Christopher?
37:50This is it which one this that I'm pouring?
37:52Yeah, this is a mint-scented lamb jus
37:56As the mint and lamb is sort of a classic
38:01I don't know about this whole
38:02Did we do any homework about why mint jelly is even a thing?
38:06There's there's like a few like sort of legends of why
38:08I'm guessing it's to preserve it
38:10Because we had jellied eel and it was for that reason and it
38:13Don't recommend
38:14Jellied eel
38:15No one's made you eat that?
38:16I've had it in England
38:18Yeah, that's where we were
38:20Did you like it?
38:20I did
38:21What?
38:22I know
38:23It's crazy
38:24I'm bad
38:25Why did you like it?
38:27Tell me one good thing about it
38:29I don't know
38:31You know what?
38:31I did have it at I had it at the fat duck
38:33Which is maybe not
38:34Okay, that is not
38:36That is not the same
38:37You're right
38:38Ours was
38:39Actually
38:40You hated it more than I did
38:42To be clear I didn't like it
38:42But there was something nice about the fresh sea-ness of it
38:46But I would never want to eat it again
38:48I don't know
38:48It's the only time in my life
38:49I didn't think that I had a limit
38:51With food
38:52I'm gonna give you this as an option
38:53This is an option
38:53Oh, we're using
38:54Can we talk about how this was prepared?
39:00The only time I've seen mint jelly is at King's
39:02Chop House in New York
39:03One of my favorite restaurants
39:05And they have a mutton chop
39:06Yeah, and you've been there
39:07Yes, and mint jelly actually became popular in the 20s
39:10Can I borrow?
39:10Because I mean Dave everybody was obsessed with aspic and jelly and gelatin mold
39:15Oh, that's one thing that we decided not to
39:17And I had a feeling that maybe if you didn't like a jelly deal you probably wouldn't like the aspic
39:24Jello molds things
39:25I'm not mad at them
39:26No, we're not mad at it either
39:29But like a savory
39:30Is the mint jelly like this color just food coloring?
39:33Is that the only way?
39:34We believe so
39:35We do believe so
39:39But
39:39This is fantastic
39:41This is very, very good
39:42I want to put that on the record
39:45The green it looks insane on that plate
39:48It tastes really good
39:48It looks so wild
39:50Electric green
39:51I don't think I've ever had such a green jelly before
39:54But I truly love it
39:56But Court, I kind of want to get into why you were asking about the snooping around
40:00How well you know someone is it that if you know someone really well you would snoop or you wouldn't?
40:06If I know someone really well, A, I probably don't need to
40:08And B
40:10If it was like a complete stranger
40:13You might
40:14I might just when I'm in the like I might just like open the
40:18You know the the bathroom cabinet
40:20Yeah, and just be like
40:22Yeah, maybe just check out the shampoo
40:24My group, you are a snooper for sure
40:26What is this? You're a snooper
40:28Right through and through through and through a snooper through and through
40:32Sometimes you can't help it
40:34Right
40:35I cut myself, I need a band-aid
40:36Maybe it's in the medicine drawer
40:38I love it
40:38You have an alibi
40:39It's perfect
40:39Already
40:41You know
40:42Oh my god, I have a headache
40:44I don't want to bother everybody outside
40:47Oh my god
40:48They have head and shoulders
40:49I got danger
40:50This is it
40:53I was thinking about buying these sheets
40:54I need to lay in your bed
40:55Exactly
40:56Oh my god, I need to shave
40:59I don't think looking at people's shampoo is snooping
41:02Does that count as snooping?
41:03That's what I was thinking of
41:05Oh, then I definitely snoop
41:06I know
41:07That's why I was confused
41:08I'm like
41:10Excuse me
41:10I'd like a second question to that
41:12I'm like
41:12No, you're a snooper
41:13I thought we were talking about like getting into people's file cabinets
41:16Like checking
41:16Oh, yeah
41:17You're talking about like
41:18Oh, yeah
41:18No, we were talking about looking at tax documents
41:19What you're talking about is identity theft
41:21Let's find out if the majority of our audience snoop around when they're at parties
41:25Or if they respect the boundaries of their host's home
41:28They're all gonna lie if they say they're not snooping
41:30You gave snooping around two and a quarter star votes
41:32That's bullshit
41:33And you gave respecting boundaries four and a quarter star votes
41:37That means respecting boundaries wins
41:39And our audience is full of liars
41:41I think y'all are just looking for an invite to our houses
41:44That's all
41:45You're just trying to be like
41:46I definitely won't look at your tax documents
41:48I mean, if you were
41:50If you were at my house and you were snooping around
41:52And you went to the kitchen cabinet
41:54And you saw a whole drawer full of like prunes
41:56That'd be weird, right?
41:57Yeah
41:58Well, speaking of which
41:59That's exactly in there
42:00Because I think that the prune just is much maligned unnecessarily so
42:06What do you guys, when you hear prunes, what do you think?
42:09Are you, are you into prunes?
42:10Being old and needing fiber?
42:11Yeah
42:12Isn't that like the thing?
42:12That's like the classic thing
42:13But they're actually really good
42:15I would rather eat a prune than a raisin
42:17Plums are great
42:18Prunes are delicious
42:19Is that what a prune is?
42:20Yeah
42:20Is it a dried plum?
42:21And we soaked it in a whiskey
42:23And we stuffed the saddle of lamb with mustard
42:26And some herbs
42:28And a lot of that sort of rehydrated
42:31I'm not plum, prune
42:33Prunes were incredibly popular in the 20s
42:36And then that whole thing with like being old
42:37And you need to be regular
42:40Was because when prunes started becoming unpopular
42:42They had their, that was their ad campaign
42:44They associated themselves with like laxatives and fiber
42:47Wait, they did that?
42:47They did that to themselves?
42:48They thought that was their last-ditch effort to become popular again
42:51Wow
42:52So Chris and I are going to make a huge marketing push
42:55To make prunes cool again
42:56Yeah
42:57Makes prunes great again
42:58Do you need to prune spokespeople?
43:00I think it's really cool
43:01I think it's really cool
43:02Hey, we love being regular
43:04I want to be this simple
43:05Like hey prunes we're actually just plums
43:08We're actually just prunes
43:10Literally just that
43:10If you said you're actually just a plum
43:11I was like oh I'd eat that all the time
43:13Being regular is cool
43:16The skin on this is so crutchy and tasty
43:19Just is probably the best fat in my opinion
43:22But again I'm still sort of perturbed that everyone lied on the two and a half votes
43:25I know
43:26It's shocking me
43:27Well before I really understood the question
43:29I definitely
43:30That was part me because I said no snooping
43:32But now I realize I am a snooper
43:35They're all snoopers
43:36By the way we're running out a little bit of time
43:37So I wanted to
43:39This is something we have screwed up too
43:41I think from the 1920s because
43:43America is the only country that I know of in the world that eats salad at the top or has like an entree
43:49And you would finish these extravagant dinners after sort of the last meat course with the salad
43:54Oh
43:55Sometimes with charcuterie sometimes with like a slice of foie gras
43:58So we made some
44:00Torino foie
44:01Torchone foie
44:02And
44:03This is a bunch of nice looking lettuces and such
44:06And we sprayed that with some lemon juice and no olive oil a little bit of salt
44:10So
44:11Enjoy there
44:12You end it with
44:13I know
44:14I like ending it with the salad
44:15It's really nice because it's very fresh
44:16It cleanses the palate before you have your souffle
44:18How's that doing by the way?
44:19It's so much smarter to eat it at the end
44:21Sometimes
44:21Oh
44:22Hey look at that
44:23Look at those poofs
44:24They're rising
44:26They look great
44:29Doesn't look too bad to me
44:30All right
44:31I'm really happy
44:32Yeah
44:33You nailed it
44:35Have you been worrying this whole time?
44:36Of course I've been worried about this
44:38They look perfect
44:40As Dave is bringing the poofs back out here
44:43Even the little one
44:44Before we travel back to the year 2025
44:47We need our audience to finalize next week's menu
44:50Rie and Courtney this vote is just for the at-home audience you're off the hook
44:53Also, I apologize in advance for the nature of this vote
44:56Believe it or not next week will be our 50th episode of dinnertime live
45:00Dave is planning on celebrating
45:05By blowing the rest of the food budget so you tell us what luxury ingredients he should feature in the menu next week
45:11Should he get his hands on some truffles or perhaps you prefer the caviar
45:16Should he cook some extra fatty wagyu
45:18What did you say caviar?
45:20Or should he just say F it and use all of the above
45:23Voice your opinion by using your remotes or double tapping those mobile devices to submit your answer
45:28Rie and Courtney again I apologize
45:30We booked you for the 49th episode
45:32We blew all your luxury food budget on this outfit
45:35Oh, excuse me excuse me could you um help me out as we sort of we need to turn the seating you guys are
45:45We gotta we gotta get moving
45:47No this is what's not great about this show sometimes is we have to force everything at the end and um you guys are still eating your lamb
45:54Of course it's just fine
45:56And we have this but here's the deal nothing
45:58The audience doesn't realize this you're gonna continue to eat after the the cameras end but this is an anglaise that I made
46:04Um and I really want to use the microwave to me that is future cooking that's a that's a machine from the future here in present day
46:10You press something that's as close to the jetsons as you're ever going to get
46:13And this is basically anglaise and if we froze that and spend that you would get ice cream as Courtney knows very well
46:19And I threw in some white chocolate into this vanilla-ish which is why I said it was vanilla-ish
46:24I sort of
46:26Went off the reservation at the last second and threw in some white chocolate that I didn't know if it was going to work or not
46:34This is the biggest
46:38Um but not but desserts never just ended with one dessert back in the 20s oh really you always sort of had
46:44Optionality too so we wanted to be true to that as well
46:47Can we get that in?
46:50So once you finish your souffles you have your choice of the dessert cart
46:54I love this
46:56Oh my gosh
46:58What is happening?
47:00And uh the not uh time appropriate for us but the big thing was uh coffee and oh no coffee and then cigars and cigarette tray
47:11We wanted one I know we didn't get the promo back after the show
47:15But um I wanted to say great job with the russian tableside service today christopher
47:20Yeah thank you really good awesome
47:23How was his acting as back to the future professor i'm loving it
47:28Yeah you played it really cool like you haven't seen the future and come back
47:32I thought you were saying you played it really cool like you've never seen back to the future
47:35You were just riffing on it uh it's time to
47:43Which luxury ingredient dave will feature next week on dinner time lives 50th episode celebration
47:49Our audience has spoken and the majority of you chose
47:51All of the above dave oh wow of course cheers to that cheers
47:59Garcon cheers cheers
48:01Oh so much for having us this was awesome thank you
48:04Thank you um really great having you guys it's it's been somebody something we wanted to have for a while now
48:11We've finally got you in here and we cooked all kinds of stuff so this is incredible uh i'm not gonna lie we did not make this
48:21Yeah, we have time for one more plug you guys want to make one more plug on this come on let's hear it i'll hold it up
48:28It's called party people we just wrote it it just came out like two weeks ago and it is to help simplify
48:35For hosting throwing parties that you can enjoy your guests and you get to enjoy the party too oh brie they're playing you off now
48:42No
48:44You can buy any real books or sold
48:46It's also on audible and follow us on instagram and we made these cups too they're postable yeah repurpose
48:51I don't care about that music i'll keep going
48:54And this is what it's great
48:55Thank you everyone
48:56Cheers
49:21You
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