00:00Chef Adrienne! What are you serving us today? What you got? What's up first? Because I cannot wait. It smells delicious.
00:10First thing that you're going to have is our first course on our Black History Month tasting menu at Red Rooster.
00:16They're duck liver macaroons.
00:18Duck liver macaroons.
00:19So a little sweet, a little savory, some sticky aged balsamic vinegar on top.
00:25Oh, something that I probably can't cook at home basically.
00:27Oh, you definitely. I don't have the skill set today.
00:30Oh, no. They're very easy. As you see, I've been preparing it back here.
00:34Now, Adrienne, where does this menu come from? How does this tie into Black History?
00:38Well, I wanted to do a tasting menu at Red Rooster. So what better time than Black History Month?
00:46So we've incorporated different courses with different influences.
00:51And this was our first course, which is a dish that I had been working on with Marcus, and he just let me do my thing.
01:00Put it on the menu and go for it.
01:02Are the flavors or ingredients tied to Black culture? Like, how did you decide what's going to go into this particular dish?
01:08Well, actually, each course on the menu is inspired by a different Black female chef.
01:13Oh, female. Yes.
01:16I love that.
01:17A very underrepresented group in the color. Definitely.
01:20But we're here. I'm not the only one. I came from somewhere.
01:24There's several people who did this before me and several that are doing it now.
01:27So we really wanted to highlight those people around the country that have really been working hard and doing their thing.
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