- 20 hours ago
Patti Labelle at Essence eats 2019
Category
🛠️
LifestyleTranscript
00:00Ms. Patti LaBelle.
00:18Is my mic on right?
00:20It doesn't feel like it.
00:22My mic is not alright.
00:24We'll share a mic.
00:26Me and my girlfriend, Kina,
00:28the reason that Patti Pies
00:30have done so well.
00:32She found me and we found each other
00:34and now we're selling so many wonderful things together
00:36and I do thank you so much.
00:38Thank you. You are amazing.
00:40I'm telling you, you guys, I have a secret
00:42to share. Her pie
00:44continues day by day
00:46to be a top seller
00:48at Walmart. Thank you
00:50all for doing that.
00:52Thank you so much for doing that.
00:54So something really cool happened that I have
00:56to mention. I'm so excited about it.
00:58So a couple of days ago
01:00you actually in Philadelphia
01:02had a street dedicated
01:04to you.
01:06Oh my gosh. Sue?
01:08I sure did.
01:10It's a very special thing that
01:12happened to me as she said.
01:14I never thought that as long as
01:16I live that I would see a street
01:18in my name because you never
01:20ever say, okay, this should happen
01:22happened to me and I
01:24didn't say that but it did happen to me
01:26and the street is where my mother
01:28and father who are all gone, my sisters
01:30they all walk this street
01:32and it's called Patti LaBelle Way.
01:34So if you come to Philly, come
01:36my way.
01:38Can I get a whoop whoop?
01:40Yes.
01:42Oh, in Philly.
01:44It's on Broad and Spruce?
01:46Yes.
01:48Okay, are you from Philly?
01:50Oh, did you ever have my patty pie?
01:54Really?
01:56Okay, so I have a new item for you
01:58also.
02:00Coming soon to Walmart,
02:02my savory foods.
02:04It's like nine skews.
02:06It's macaroni and cheese.
02:08It's greens.
02:10It's brisket.
02:11It's chicken and biscuits.
02:13It's five more and I can't think of them.
02:16But I would like to thank Nancy,
02:18the lady who also got that together for me.
02:20So we're all a bunch of working women
02:23who try to do the right thing.
02:25Keep on talking, Keena.
02:27Yes, ma'am.
02:28That was actually a really big announcement
02:30she just made.
02:31We're gonna talk a little bit about that
02:33in a minute.
02:34But that is huge.
02:35I want you to know,
02:36we couldn't be more proud of you.
02:38Not only for Patti LaBelle Way,
02:39but really providing food to our community.
02:42Okay.
02:43And last night I got a,
02:45from Essence,
02:46they presented me with this wonderful award.
02:48And it was so fierce!
02:50For all of my work or whatever I do
02:53for the last,
02:54I've been working for 75 years.
02:56I am 75 years young.
02:58And they honored me last night.
03:00Thank you Essence!
03:02Which is so cool.
03:04So you brought somebody with you today.
03:07So essentially what we're doing is
03:09we will be doing a demo of some really cool food.
03:12So who'd you bring with you?
03:13I brought my friend,
03:14he's from New Orleans,
03:15or New Orleans,
03:16and his name is Chef Kenneth.
03:19Kenneth.
03:20Where are you, Chef?
03:21I'm coming right now.
03:22I'm coming right now.
03:23Come on, child.
03:24This is Chef Kenneth, everyone.
03:25I brought the pot with me.
03:26Give him a hand.
03:29Give it up.
03:30Good afternoon.
03:32Good.
03:33I say good afternoon.
03:34Good afternoon.
03:35There we go.
03:36You know from the south,
03:37you know we always greet each other,
03:38especially in New Orleans.
03:39How you doing, Queen?
03:41You ready?
03:42I stay ready.
03:44That's 75 years experience.
03:48That's what that is.
03:49That's 75 years.
03:50Uh-huh.
03:51So do you want to start cooking,
03:53or should I introduce myself?
03:54How do you want to?
03:55Introduce yourself.
03:56So my name's Kenneth Temple.
03:57I'm a private chef from New Orleans, Louisiana.
04:00I'm a former CHOP champion.
04:07So if you've never met a CHOP winner in real life,
04:10good afternoon.
04:12And I also work with pro athlete celebrities,
04:15and now I'm going to add this lovely Miss Patty LaBelle
04:18to my resume.
04:20Are you going to boss me around?
04:21Yes.
04:22Okay.
04:23You're my sous chef.
04:24I'm signed up.
04:25Yes, Chef.
04:26I tell him what to do,
04:27because I need help in the kitchen all the time.
04:29But I just want you to cut up things for me,
04:31and then leave me alone,
04:33so I can cook all of my things by myself.
04:35Yes, Chef.
04:36That's the way I do it.
04:37Woo!
04:38Okay.
04:39Are you ready to roll?
04:40I'm ready.
04:41Do you want to jump into what we're doing?
04:42Yes.
04:43Do you want to tease the people,
04:44or do you want to let them know what's on the menu,
04:47or do you want to do it by menu item?
04:50I don't care.
04:51Whichever way is necessary.
04:53All right, Chef.
04:54They don't mind being teased, right?
04:55I don't care.
04:56Okay.
04:57Okay, so first we're going to go ahead on
05:00and do your macaroni.
05:01Yes.
05:02My macaroni and cheese.
05:04So your macaroni and cheese.
05:06It's called Over the Rainbow.
05:07That's what I was about to say.
05:08It's just not a regular.
05:09Macaroni and cheese.
05:10Somewhere over the rainbow.
05:11What did that name come from,
05:13Over the Rainbow?
05:14Over the Rainbow comes from a song
05:15that I've been singing for about 50 years.
05:17Woo!
05:18Okay.
05:19That's all it is.
05:20I'm in my early 30s,
05:21so you've been singing this song long,
05:22and I had breath than before my parents
05:24even thought about making me.
05:25You're a baby.
05:26Yes.
05:27I'll take it, baby.
05:28You know, I ain't mad at you.
05:29Okay.
05:30So, do you want to walk us through, or?
05:31You talk.
05:32Okay.
05:33So we're going to add some eggs.
05:34Now, when I was in school, in college,
05:37I used to have eggs in my-
05:40In that Cecil.
05:41In my mac and cheese.
05:42Uh-huh.
05:43And then a friend of mine said that they're-
05:44That's heavy black pepper.
05:45Allergic.
05:46Well, not allergic, but they just don't like eggs.
05:48I know.
05:49A lot of people don't.
05:50You don't have to use egg in your macaroni and cheese.
05:52You don't.
05:53But when you buy this product from Walmart-
05:54When you buy the product from Walmart, it has egg in it.
05:57There we go.
05:58So-
05:59And it's good.
06:00So y'all going to get this good custardy Patti LaBelle
06:02over the rainbow cheese.
06:04Yes.
06:05Now-
06:06Do you know what kind of cheese is in that?
06:07You know what?
06:08We're on the same scene.
06:09Cause I was about to say, what's the inspiration between-
06:11Behind six cheeses?
06:12Right?
06:13It's usually eight.
06:14Eight usually.
06:15But I did six in this one.
06:16You're trying to help us watch our waistline?
06:18Huh?
06:19You're trying to help us watch our waistline?
06:20Of course I am.
06:21All right now.
06:22Health is important.
06:23I'm a diabetic.
06:24And when I make the macaroni and cheese, I don't usually eat it.
06:27I taste it.
06:28Because I am a diabetic for 25 years.
06:31And ladies and gentlemen, you have to take care of yourselves.
06:34Like eat healthier.
06:36But eat.
06:37There you go.
06:38So we're going to add some sharp cheddar.
06:40Yes.
06:41A little mild cheddar.
06:43Yes.
06:44Then we're going to add some Monterey Jack.
06:46Uh-huh.
06:47Then we're going to add some mozzarella.
06:48Mozzarella.
06:49Then we're going to add some provolone.
06:51Yes.
06:52Now, when I went to the store to shop for this beautiful creation,
06:55they did not have shredded monster cheese.
06:57Uh-huh.
06:58That's all right.
06:59Since I'm your sous chef, I'm going to get to work.
07:01I'm going to grab some cheese.
07:02But wait.
07:03You forgot the most important cheese.
07:05Velveeta.
07:06And then we're going to drop.
07:08Velveeta?
07:09The Velveeta.
07:10Yes.
07:11You have to have that.
07:12We can't forget the Veda.
07:13Uh-huh.
07:14So.
07:15So you have fancy cheese and you have Velveeta.
07:18Is your mic working?
07:19It does.
07:20Oh good.
07:21Look at that.
07:22Am I having what?
07:23So you have fancy cheese and Velveeta.
07:25We have to have Velveeta.
07:26We have to.
07:27Yes.
07:28Velveeta.
07:29As a chef.
07:30It's ghetto fabulous.
07:31Okay.
07:32That's why we have to have Velveeta.
07:35You know, don't put all those Gouda's and all those other kind of fancy cheeses in this.
07:39It's good like that.
07:41Okay.
07:42And it's reasonable to buy.
07:44But you don't have to buy it anymore because I have it coming out in September.
07:47There you go.
07:48My frozen food.
07:49So here it goes.
07:50You heard that?
07:51That's right.
07:52It's coming out.
07:53You're going to save them a trip.
07:54With other items.
07:55I'm going to save them a time in the kitchen.
07:57So.
07:58Come on Ken.
07:59We whip it all up together.
08:00Yes.
08:01And then we stir it up.
08:02Uh huh.
08:03And you have to have butter.
08:04A little butter baby.
08:05We've got the butter.
08:06Yeah.
08:07So we already.
08:08And you have to have cream.
08:09Yes.
08:10Half and half cream.
08:11Okay.
08:12We didn't do everything up here today but you have to have those seasonings.
08:16Yes.
08:17Now wait chef.
08:18Go ahead.
08:19I am a good sous chef.
08:20You told me have cream.
08:21Oh you do have it.
08:22I have my cream.
08:23Yes.
08:24Yes ma'am.
08:25Now where's your butter?
08:26I have my cream.
08:27The butter's already in there.
08:28That's right.
08:29After we.
08:30Oh when you did the noodles.
08:31Yeah.
08:32After we did the noodles we tossed it in butter instead of oil.
08:33Break my face.
08:34There you go.
08:35No I just don't want you to break my face.
08:36You did it right.
08:37I just don't want you to break my face but not listening.
08:39You know.
08:40Yes.
08:41And so now.
08:42Oh let's go to the side.
08:43There we go.
08:44There we go.
08:45All right.
08:46Boy.
08:47So.
08:48We'll pop this in the oven.
08:50How long do you do this in the oven for?
08:52Well I do like 45 minutes because the macaroni is already done.
08:55The cheese is done.
08:56The only thing you want to get is browning.
08:58To make sure the top is brown.
09:00So you put it in there for about 45 minutes.
09:03And then let it go and get nice and go in the brown.
09:05And make sure your velvita is on the top so you have a pretty top.
09:08Get that nice crusty cheese.
09:09Yeah cook it in and then put some on top.
09:11So now we're going to do TV magic.
09:13350 degrees.
09:14Where is it?
09:15We're going to do TV magic.
09:16And then that's how that happens.
09:17Let's see what it looks like.
09:18There it goes.
09:19Thank you chef.
09:20She said 350.
09:22And then we'll bring it up here.
09:23Yes.
09:24Yes.
09:25Oh look at it.
09:26They can't see it.
09:27They can't see it.
09:28Hold it up.
09:29Hold it.
09:30Hold the camera.
09:31No to their faces right here.
09:32They got the camera right there.
09:33I'll try and put it on the camera.
09:34Do what I said.
09:35No let them see it.
09:36Hold it like this.
09:37Go ahead.
09:38Show me.
09:39See when you're the chef you can do that with your own mac and cheese.
09:40Play this hot.
09:41Go ahead next.
09:42Okay.
09:43So I do have a surprise for the audience.
09:45We actually are going to give you Miss LaBelle's mac and cheese a sample.
09:49So we have some leaders at Walmart that will be passing this out in the audience as we continue to move on to the next dish.
10:12You want me to say it right now?
10:13Yes.
10:14Okay.
10:15We're so excited because I love that.
10:17You're right.
10:19That one's better.
10:20You always get me together.
10:21Can I just say that?
10:22Yes.
10:24That's my job.
10:25Yes.
10:26Okay.
10:27So what we really really love is for soul food right now there's not a lot of options out there available to us.
10:38As a matter of fact we don't know of any options available in frozen food that is truly a soul food.
10:45This is the first time that we will have that available and it will be in Walmart exclusively and we are so proud to share that.
10:54This is big for our community.
10:56It's big for Miss LaBelle definitely and it's good for the number of people that she's actually employing to make these foods for us.
11:06Now you have caused a lot of jobs in the U.S. over 150 jobs have been created as a result of your brand.
11:15God.
11:16That's the way God planned it.
11:17You know you always have to help each other when you're helping yourself you have to reach out and touch others and that's my job.
11:26And the jobs have been created you know 150 jobs because of this product.
11:31Thank God.
11:32What baby?
11:33Can we get this turned up?
11:34Hi.
11:35It's too low.
11:36So I'm going to continue to do this and we have as I said nine frozen food items and we have some more desserts coming out.
11:44All right.
11:46Desserts.
11:47Talk at Kina.
11:48Yeah.
11:49What am I talking about?
11:50Desserts.
11:51Desserts.
11:52Oh my gosh.
11:53Desserts.
11:54Y'all.
11:55We are queens of dessert.
11:58Patty and myself.
12:00Remember we rain on so we are all about this queendom here at Walmart.
12:04So we are so excited because those desserts that we have coming out right now.
12:09The first thing she launched was our buttermilk pie that you see over there in the corner.
12:14That buttermilk pie is amazing.
12:17Hold on.
12:18Let's let you see this.
12:19It is absolutely delicious.
12:22It is a southern buttermilk pie.
12:24So that launched in January.
12:26I'm telling you it's giving the sweet potato patty pie a run for its money.
12:32It really is.
12:33She likes the cobbler too.
12:34They like cobbler.
12:35Oh my gosh.
12:36The cobblers.
12:37Oh we have minis.
12:38Oh.
12:39We got a secret about the cobblers.
12:40We have minis.
12:41Tell them.
12:42Should I tell you the secret?
12:43Tell them.
12:44I'm telling y'all all the secrets right now.
12:45Y'all getting the teeth.
12:46So listen.
12:47For cobblers.
12:48Put it up closer to your mouth.
12:49For cobblers.
12:50Yes ma'am.
12:51Yes.
12:52Okay.
12:53What we have going on is for cobblers we actually have an individual size coming of the peach cobbler.
12:58That way you don't have to buy the big one that you're not necessarily going to use at all.
13:02You don't have to waste it.
13:04But it allows you just to eat that portion size individually.
13:10Okay.
13:11So we're excited about that.
13:12We have the 50 cent sweet potato pie.
13:14Yep.
13:15We have the 50 cent banana pie.
13:17Yep.
13:18And we have the cobblers coming out.
13:20Yes we do.
13:21We're so excited about that.
13:23We have a peach apple cobbler which is the remix.
13:27Miss LaBelle did a remix on that.
13:29And then well our last dessert that we're going to talk about before we get back to this savory goodness that's up here.
13:35The last thing that we'll talk about is we have a brand new extra crust peach cobbler coming out.
13:42We heard y'all.
13:43Extra crust.
13:44Y'all got too much fruit.
13:45Some of y'all like fruit.
13:46Some of you guys don't like fruit.
13:48But listen we have extra crust coming out and it is absolutely delicious.
13:53So excited about that.
13:55That's it.
13:56So good.
13:57Very exciting.
13:58That's a vicious sweet tooth.
14:00Uh huh.
14:01Now my grandmothers are diabetic and my auntie and they always require me to bake them something sweet.
14:09So I normally get cursed out because I don't give them nothing sweet because they're diabetics.
14:13But then somehow I end up giving them their portion and then they love me again.
14:17In moderation.
14:18In moderation.
14:19Yes.
14:20That's the same thing they say as they say bring me my slice of cheesecake, my whole cheesecake.
14:23Right.
14:24But it works.
14:25I'm glad you're out here preparing something that's not on the market which is our soul food, our cuisine.
14:30We can see all other communities represented in the frozen food aisle but not our community.
14:34So I'm glad y'all doing something about it.
14:36Who looks like me.
14:37No.
14:38In that aisle.
14:39So Patty got you.
14:40Patty got us.
14:41Patty got you.
14:43Yes.
14:44All right.
14:45So you ready to jump into these mixed greens?
14:47Yes.
14:48We're going to do mixed greens now.
14:50We're going to do collards, kale, and mustard greens.
14:54Sometimes I add turnip greens.
14:56Oh we got turnips.
14:57Any kind of green you want to do but you won't have to do any because mine is in the frozen
15:01fruit section coming soon.
15:03So whatever I made I hope you like it.
15:05It's like four different greens.
15:08So we're going to saute the onions.
15:10Now do you like to.
15:11But not that much.
15:12Because when the greens and the smoked turkey get in they're going to cook the onions without
15:18having to do things step by step.
15:20Do it all together.
15:21That's the way we do it.
15:22Okay.
15:23Yes.
15:24And that's habanero peppers or jalapenos.
15:27If you can handle it.
15:29And my greens are not too spicy for you.
15:31You can handle it.
15:32We like a little heat in our lives where I'm from.
15:34Yes.
15:35We like a little heat.
15:36Okay.
15:37Now that's a seasoned salt.
15:39That's your seasoning salt.
15:40Seasoning salt.
15:41Yes.
15:42I always say put a little bit of salt on your vegetables when you cook it because you draw
15:46out the moisture and you'll be able to get a nice color.
15:48Right.
15:49On your vegetables and you'll get that moist out so you can help cook.
15:52You want to add a little bit of cayenne now or you want to wait?
15:54I don't think they can handle it.
15:57So cayenne pepper is, well my greens are already seasoned but they're not spicy.
16:03Okay.
16:04So you can add cayenne after you get them at your home.
16:07Oh good.
16:08My grandma always said if it's not spicy it's not right.
16:11That's what I say.
16:12I'm a spice queen.
16:13You're a spice queen.
16:14There you go.
16:15But I have to do mine in moderation for you guys.
16:17So I add the kale.
16:19That's the kale.
16:20This is the collards.
16:22You want the collards?
16:23Yes chef.
16:24Yes.
16:25Whatever.
16:26Put the collards in there.
16:29That's the collards.
16:30Uh huh.
16:31Put the collards in there.
16:32Alright that's the collards.
16:33Yes.
16:34Now of course when you're making this you have a bigger pot.
16:37Oh I do.
16:38And since we have a little pot we only have to add a little bit at a time.
16:41And that's the mustard greens.
16:42Yes ma'am.
16:43Yes.
16:44Cut into ribbons.
16:45Yes.
16:46Cut into ribbons or whatever way you like to cut it.
16:48I like to make sure the stems are off because they're too big and chunky.
16:52Yes.
16:53And you don't want to eat that.
16:54Oh that pepper is hot.
16:56Good job.
16:57Let me get you some water.
16:58Woo.
16:59You know I got you.
17:00Oh wait.
17:01You're back.
17:02And then let me say something else.
17:03My smoked turkey is already cooked so you heat that up really.
17:08It's already done.
17:09But that's going to be in the greens also.
17:12And they're good.
17:13No they're not good.
17:14They're great.
17:15There's that smoked turkey.
17:16Yes.
17:17A little bit more.
17:18Oh.
17:19A little.
17:20A lot more.
17:21A lot more.
17:22A lot more.
17:23There we go.
17:24You have to have a question.
17:25What was it honey.
17:27Do you have to put the greens in a certain level like.
17:28No.
17:29Put them all in there together.
17:30No that's the problem with cooking today.
17:31Too many damn steps.
17:32All of that measuring.
17:34Do you have to put the greens in a certain level?
17:38No, put them all in there together.
17:41No, that's the problem with cooking today.
17:43Too many damn steps.
17:45All of that measuring and all of that stupid stuff.
17:48Don't measure.
17:49They're called soul drops.
17:51That's the way I put my food.
17:53Soul drops.
17:54I don't layer this, I don't layer that.
17:55I put it all in together.
17:56Soul drops.
17:57And like I said, the turkey is already done.
17:59The onions can get salt and the greens.
18:02I cook my greens for like 30 minutes.
18:04I don't like soapy floating greens.
18:08They float too much.
18:10You know, so make them so that they're still firm.
18:13Yes.
18:14So you like your greens with a little bite.
18:16A lot of bites.
18:17Some people believe that's sacrilegious.
18:19So that's the difference in the communities in which you enjoy eating.
18:22Yeah, I mean, everything in moderation.
18:24And then I also add grapeseed oil.
18:27Oh yes, I love some grapeseed oil.
18:29That's a little more healthy than the other kind of oils and stuff.
18:33So we'll cover this.
18:34Try to save myself.
18:35We'll cover this and then we'll let it cook some, right?
18:38Yep.
18:39Gonna let this cook for like 30, 35 minutes.
18:42And since greens are full of water, it'll create its own water.
18:46Mm-hmm.
18:47Yes.
18:48And we'll let it do its thing.
18:49Right.
18:50And then we'll do TV magic in.
18:51Yes.
18:52TV magic.
18:53That's the real deal.
18:54Woo.
18:55What, baby?
18:56Hi.
18:57That's my name, Chef Patty.
18:58Don't get it twisted.
18:59Woo.
19:00And here they are.
19:01Oh, you gotta hold them up.
19:02Hold them up.
19:03Oh, there she goes.
19:04Oh my gosh, that looks amazing.
19:05With the task of holding up a pot.
19:06Can y'all, I'm gonna walk on over to this camera over here so y'all can get a good.
19:10Do the camera.
19:11A good shot.
19:12And.
19:13They're good.
19:14Can y'all see it out there?
19:15Yeah, no, yeah, no.
19:16Okay.
19:17We worked.
19:18Yeah.
19:19Okay.
19:20We worked?
19:21Yeah.
19:22Yeah.
19:23Yeah.
19:24Yeah.
19:25Yeah.
19:26Yeah.
19:27Yeah.
19:28Yeah.
19:29Yeah.
19:30No.
19:31Yeah.
19:32Yeah.
19:33No.
19:34Yeah.
19:35Yeah.
19:36No.
19:37Okay.
19:38Yeah.
19:39Yeah.
19:40It works.
19:41Yeah, it works.
19:42I'm just making sure.
19:43They saw them.
19:44I'm gonna get a fork from out the back so somebody can taste this.
19:47I'm about to taste it.
19:48Got tasters.
19:49We got taste testers around.
19:50Yes.
19:51So we have, we have more good news.
19:53We actually are passing out the mac and cheese and the greens.
19:57But let me taste them first.
20:00Yes, ma'am.
20:01Yes.
20:02We're gonna get you.
20:03Give me a nice fork.
20:04A fork.
20:05Oh, and I would also like to thank the three guys who has been working with me for like
20:0910 years behind my back.
20:11That's my son.
20:12My other son, Charles, my son, Zuri and my son, Alex, for doing all this wonderful work
20:17for Patti LaBelle.
20:18So one day if I don't want to sing ever again, which is never gonna happen.
20:22But I can lean back, lean back.
20:25Woo!
20:26Thanks to those guys.
20:27Absolutely.
20:28Thank you, Zuri, Charles and Alex.
20:31They are absolutely wonderful to work with.
20:32Oh, yes.
20:33I will tell you, they're some of my favorite people.
20:36Like really, anytime I need anything regarding your brand, not only do they respond so quickly,
20:43but they're just on it.
20:44So I'm really excited about that though.
20:46I love, love, love working with the team.
20:49No.
20:50Oh, wait.
20:51No.
20:52Are they single?
20:53No.
20:54No.
20:55None of them are single.
20:57No, not at all.
20:59I will hold this for you, ma'am.
21:00Hold this.
21:01Yes, ma'am.
21:02Hold this for you.
21:03Hold the mic.
21:04Hold this for you.
21:05Hold this for you.
21:06Yeah, don't miss the picture.
21:07Hold the mic.
21:08You got it?
21:09Okay.
21:10That's delicious.
21:11That's the microphone.
21:12Oh my gosh.
21:13Oh my goodness.
21:14They're so, I don't lie.
21:15Honest to God, they're so good.
21:16Those are good and spicy.
21:17Let me take those home.
21:18You got it.
21:19Yes, ma'am.
21:20We got the bag for you in the back.
21:21Did you just, did you.
21:22They're so good.
21:23They're so good.
21:24Those are good and spicy.
21:25Let me take those home.
21:26You got it, yes, ma'am.
21:27Yes, ma'am.
21:28We got the bag for you in the back.
21:31They're so good.
21:32Yes.
21:33So, are you ready to?
21:34Next.
21:35Are we passing out samples now?
21:37Did you get your samples?
21:38People are eating.
21:39Yeah.
21:40You're getting it.
21:41Did you get something?
21:42What you have to get is the greens and next you have to get is the brisket.
21:44Hold up.
21:45Hold up.
21:46So, I don't want y'all to be screaming at us.
21:49We're not in control of the food that goes out, but it's coming out there.
21:52Keep going.
21:53So, just be on the lookout.
21:54All right.
21:55So, now we're going to work on some briskets.
22:00How many?
22:01Mm-hmm.
22:02Are there any brisket lovers out there?
22:07Yes.
22:08Whoo.
22:09You enjoy that kick?
22:10They're hot as hell, but I love them.
22:15Thank you, Nancy, with that flavor, girl.
22:19Okay, now we're going to do the brisket.
22:21So, now we're going to do the brisket.
22:23Excuse me.
22:24I'm going to grab this seasoning salt from you.
22:26Mm-hmm.
22:27So.
22:28Okay, the brisket.
22:30We put a little oil in the bottom of the pan and make sure it's hot.
22:36And then you put the brisket in, brown it for like two minutes, brown.
22:40And then turn it over, brown the other side.
22:43And then you add the onions, carrots if you like, or any veggie that you like in it.
22:50It cooks.
22:51I use my oven and I use six hours to make the brisket so it falls off.
22:57You don't have to cut it.
22:58And some chicken broth.
23:01And then I make a gravy, like a roux, with the flour in the bottom of the burnt pan.
23:08Okay?
23:09And then you put it over rice or whatever.
23:12Keep on talking, Kenneth, while I eat.
23:13Yes, ma'am.
23:14So, you make that gravy.
23:16Yes.
23:17Now, when me and Ms. Patty was talking about what color she wanted her gravy,
23:21she told me to make it Patty LaBelle brown.
23:24So.
23:25Yes.
23:26I went hand on, and I followed those instructions.
23:30What can I do to help?
23:32Oh, you want to help?
23:33Yes.
23:34Come and hold the pot for me, queen.
23:35I need a pot holder.
23:37Need a pot holder?
23:38You got me messed up.
23:40And so now we got this beautiful brisket.
23:43Ah, there we go.
23:44Yes.
23:45Woo!
23:46I'm not going to splatter you.
23:47You're okay.
23:48I'm not going to splatter you.
23:49I will not mess up your white shirt.
23:51Your blouse, your blouse is not going on my cleaning bill.
23:56And so then we got this nice brisket.
23:58And then we got this beautiful gravy.
24:02You like them?
24:03Told you they're good.
24:05Okay, take this saucer and pass it around.
24:08Ooh, they're good.
24:10Those greens.
24:11Yeah, they are so good.
24:13Yes.
24:14There it goes.
24:15Oh my goodness.
24:17This is the cooked brisket, you guys.
24:21Did you show it to the camera?
24:23No, ma'am.
24:24Hurry up and show it.
24:25Hurrying up.
24:26Oh, those greens are good.
24:28It's spicy.
24:29It's spicy.
24:30So this is the brisket.
24:32You trust me a little bit more now?
24:33I trust you a lot.
24:34You trust me a lot.
24:35Hey girlfriend.
24:36Pass it on.
24:37Pass it on.
24:38Let me give you another fork.
24:40Miss Betty.
24:42You trust me a little bit more now?
24:43I trust you a lot.
24:44You trust me a lot.
24:45Hey girlfriend.
24:47Pass it on.
24:49Pass it on.
24:50Let me give you another fork.
24:53Well Miss Betty, we're gonna pass that out too by the way.
24:58More forks.
24:59In a few minutes.
25:00Ooh it's so good.
25:03You're a great sous chef.
25:05Thank you Miss Betty.
25:06Thank you Chef Kenneth.
25:07And I want to say thank you to everybody who came out today.
25:11Oh, and just God bless you all.
25:13And now you don't ever have to cook again.
25:16Okay, because I have your savory foods and your desserts.
25:20So enjoy yourself and save a lot of money.
25:22I love you.
25:23Bye.
25:28Oh, they're fighting over that plate.
25:30Good.
25:30Don't forget to go out and download the Walmart grocery app.
25:34That's where this product will be available as well.
25:37But you can go out there now to download it.
25:40We have grocery pickup and delivery available.
25:43Again, in September, we have this major launch that is going to be such a big deal for our community.
25:50Can't wait to see how you guys support Ms. LaBelle.
25:54Thank you all very much.
25:55Thank you, Chef Kenneth.
25:57Oh, we have one last thing.
25:59We keep surprising.
26:01We got some surprises.
26:03I want to give out my 50-cent Patty LaBelle pie, the sweet potato pie.
26:09So everybody should get one.
26:12We have enough.
26:13Thank you all.
26:15Goodbye.
26:15Thank you, Chef Kenneth.
26:16Thank you, Patty.
26:17Thank you, Kina.
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