00:00My dad was like, well, you give corn to chickens.
00:02This was approximately 30 years ago
00:05where I went to a dinner and I had a corn soup.
00:09The flavors of the corn really sparked an idea.
00:13And we sold them the first night
00:15and it was just an explosion.
00:17Like you knew you had something great
00:20when everyone was ordering them.
00:22For Baldi at the Waldorf, here where we are today,
00:26is that I decided to make a tortellini.
00:27It really hugs the sauce better.
00:31It has a lot of places for the sauce to go into.
00:34We serve about 30 to 40 portions a night.
00:37Each portion has 20 tortellinis.
00:39I do have help and these wonderful ladies that work for me,
00:43they're much faster than I am.
00:44In a sweet way, I got approval from my dad.
00:47From that moment on, my dad was like, do whatever you want.
00:49Let others do what they're doing now in the kitchen,
00:52but you go and create more of these kinds of things.
00:55It's so elegant and beautiful,
00:57yet rich.
00:58A lot of people use truffle oil,
01:00but this really deserves the truffle oil.
01:02The combination of the corn, the sweetness of it,
01:05and the truffle oil, and the parmigiano,
01:08all come together beautiful.
01:10You have to try.
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