00:00So what we're doing, the way it's set up this theater, we have a table for people, so I'll make
00:05sure I go to John, and he can make sure when you get here you're valid, you're valid.
00:17I think, I think like, you know, for every chef, there is not a picky person, there is just one
00:22person to make happy, and this is what I'm trying to do.
00:26Like, and what I did when I realized the menu is like to bring myself on the table, to give
00:32the idea who is the chef on the back of the house.
00:34This is the reason why the menu is very inspired to Italy, and at the same time to the California
00:40with the colorful and beautiful product that we have here.
00:50And for the entry, I went to Italy, I have to be myself, and we gave a risotto with the
00:56porcini mushrooms, and parmigiano reggiano, 24 months, that is flying straight from Italy, actually.
01:02And we like to think, like, you see, it was waiting two years before to be served to the celebrity.
01:07We served with the filet mignon, celery root puree, silenzibas, silenzibas is considered the king of the fish, and we
01:14made this pesto, but with the sun-dried tomato made in the house, and the pine nuts.
01:19In the center, I made something like this myself. My mom, in the winter, used to do broccolini, with just
01:23all of oil, garlic, salt, and pepper, as we do in the south.
01:26And I said, like, why don't I put something like that? They have to hear my story, and this is
01:31the way to tell them my story.
01:34And here's the other chef. I'll get that bottle out there to the other chef.
01:42It really does take, like, that's unbeatable.
02:07We have a new chef this year, so I wanted to match his menu, so it has a very strong
02:12Italian flavor this time.
02:15So it was very nice for me to do as well, so I just got some flavors throughout Italy, from
02:20the north to the south, and tried to combine it on one plate.
02:25We came up with 15 to 16 desserts that we presented two months ago, and had a tasting, and then
02:32we narrowed it down to three.
02:34Where's the lighting just sitting here?
02:36Uh, well, do you want to have any of them?
02:40Just find some.
02:41Just find some.
02:46Yeah.
02:47I've got a lot of here.
02:49I'm gonna have a plan.
02:50I can't wait for this last night.
02:50Oh, yeah.
02:52Oh, yeah.
02:54Oh, yeah.
02:55Yeah.
02:56Yeah, yeah.
02:56Oh, yeah.
02:56Oh, yeah.
02:57Yeah.
02:57Yeah.
02:58Yeah.
02:58Grazie.
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