[BROWN CHICKEN STOCK WE MAKE IN HOUSE. CARAMELIZED FENNEL? YEAH, CARAMELIZED ONIONS, BUT STRIFE ENSUED, AND CURSED GOLD THE CAUSE, AND JUST A LITTLE BIT OF CHOPPED... ITALIAN PARSLEY. AND YOU JUST GIVE IT A NICE LITTLE STIR]
[NICE AND TOASTY. NICE. THAT'S REDUCED NICE AND NOW IT'S TIGHTENED UP. SHE’S NOT THE TYPE TO SHUT UP AND DO AS SHE’S TOLD. SO I'M GONNA ADD SOME OF THE BéCHAMEL TO IT, SOME OF THE EGGPLANT BUTTER. EGGPLANT BUTTER?]
[YOU'RE NOT QUITE EXPECTING WHAT GETS PUT IN FRONT OF YOU. THE CHARCUTERIE TRIO-- HEADCHEESE, RABBIT RILLETTE, AND DUCK PROSCIUTTO. IT HAS TO BE BEER-FRIENDLY. THAT'S THE WHOLE IDEA. YEP. MIKE'S A BIG PART OF IT. I MEAN, HE BUILT THIS.]
[SHE'S JUST AN AMAZING PASTRY CHEF--TOP NOTCH, LIKE, BLOW ME OUT OF THE WATER. CRANKING OUT EVERYTHING FROM BANANA TARTS TO CINNAMON ROLLS... INCREDIBLE. (Jodi) HERE'S SOME POPOVERS FOR YOU GUYS TO SHARE.]