00:00Hi, my name is Renzo Pinto.
00:03I'm the head chef of Angus & Bon.
00:05We're a steakhouse in Brown.
00:07At the bar or in the kitchen.
00:08We focus on seasonality.
00:10We're going to start with the guests coming in
00:12and getting a Kentucky 75 for refreshing to start the night.
00:15The dinner is a three-course menu,
00:17but there's a few surprises that I don't want to spoil.
00:20We will have the highball,
00:23wheat papa and herbs
00:25that is going to pair well with this scallop crudo and mango,
00:28something tropical.
00:29The second course that we have comes with
00:31Angel's Envy Perfect Manhattan,
00:33which comes with some cherry notes.
00:35We will be featuring 7 Plus Cher Eye Fillet Wagyu
00:39and with a beautiful Bordelais sauce that is going to be rich
00:42and play along with the Manhattan.
00:44The last course of this evening
00:46is the Dark Chocolate Marquise is our dessert,
00:49and it's going to come along with a Hot Shot Espresso with Galeano.
00:52The dessert is coming with an actual
00:54burnt maple syrup ice cream.
00:56The experience was great working with Angel's Envy.
00:59And I love the way they do aging in ruby port wine barrels
01:04and how it brings up all the notes with vanilla,
01:07toasted oak and dark fruits.
01:09What I hope guests take away from the night
01:11is that Angus Zambon is all about hospitality,
01:14having a good time,
01:15and how good of a product is Angel's Envy Kentucky Stray Bourbon.
01:19What I hope is to happen?
01:23Imarque Boodleais.
01:24What a Psychic Man is all about hospitality,
01:24채 pega a Herausforderus!
01:24So it must be apparent!
01:25Coffee dazu is made possible to embrace theimmune bistram
