i actually only run three of the four buildings apple dorn south east and west and this is actually chef jen she runs our north building four was just a little too much for me to handle and so we need a separate entity for  says on here suggests just cutting our heirloom tomatoes in slices right now and get that over there and i'm just going to put a couple of these on here this is a really quick and easy thing if you do this christine is ahead of time it's a very light and super flavorful i've never had anybody tell me they don't like the phrase a salad  so if you it's a good thing to do for guests or quick something for a party you can do a lot of them i think this was like one third of a whole french bread you can get up probably close to twenty out of even one french bread and you only need to buy still like two tomatoes and it's going to go all right and i like to do these colorful heirlooms because they look nice and they taste good put a couple of different colors on each one that's plenty perfect the last step i like to do is drizzle a little bit of olive oil this is kind of a medium body if you like that stronger flavor it works wonders but in our building products are wonderful but as an eighteen year old bal and i like to put a little bit of this base on the plate too and that's to praise a pretty simple as you can see other than the christine it took us all five minutes so i like it or right let's get cleaned up here grab that other one and jamie can clean that up real quick think you i forgot to introduce jamie in south i couldn't do my job without her she actually does my job for me half the time and makes me look good but i've cooked them this way for them a few times and they're they're wonderful especially when you buy fresh ones when you get frozen brussels sprouts they've deteriorated in the freezer they lose a lot of moisture it's just not i don't like  i think they're a while though my favorite vegetables so we're going to start off you get this  gets the flavors going so the aromatics get out a little easier with those juices flow and all the flavors in the juice of garlic so we will start off with that and if you're following along on the recipes we're starting with the let that oil heat up a second and what we're looking for is a light almost a light smoke but what happens with olive oil is it becomes very viscosity gets very loose which means it looks more like water rather than oil when it gets heated up we're going to get a slot in this garlic cook for a few minutes so i can start to get the flavors out and then we're going to add our potatoes if you like your potato a little softer i do this and apple darn her residence i actually parboil them just a little bit sure that garlic around a little bit if it starts to get a little color that's ok but we don't want to brown it wants that garlic is good and cooks are as mary we just lay those down i like to lay them in this side on the pan so we can get those browned a little bit to cooking pans heat first and most evenly around the outside you can see here are kind of left the middle open you get the most even cooking on your vegetables even your meat that way actually so much where i can't keep up with what i need so we have to get a second while hopefully soon so i can keep up with our supply but when using fresh oregano i like to just grab at the tip and pull down and you get up all that rather  herbs all up in there during the cooking process for potatoes you want to season them with their salt pepper if you do that during the process rather than after it'll stick to it a little better right oh yeah i got to finish those at the end i like to add a little butter just to the kind of coats them add some extra flavor you can skip the butter if you want but if you're anything like me or my residents they like that butter and that fatty feeling in the mouth think you just let that butter go t it's not too unhealthy over the fact they're using dark meat i like to use dark meat for this especially with grilling it stays with the moisture stays in it much better and you end up with a much more tender product and  usually grow with boneless chicken rather than chicken with a bone in or anything like that so all right let's do that so we get those that chop and she's going to do the good we put them to rosemary and there are some garlic you can really use any herbs you want that you enjoy i like the combination of rosemary in a rag and sometimes if they have it available i use time when you slice chives you want to use a big long stroke you want those chiles to be jumping off the end of your the end of your knife when you do that if you just chopping down and be honest most of us don't have very sharp knives at little olive oil to help the marinating process and sometimes i like to do this overnight for my residence before ours will be plenty up yeah well that's cooking we're going to get started on our brussel sprouts so what we do is they cut these in half and then we're going to take a little paring knife and kind of cut a v right here to get that core out that's kind of optional we do that because it takes some of the bitterness away that core is the really bitter part of a  also get rid of some bitterness by adding a little acidity at the end of your cooking lemon juice or vinegar i like to use a white wine vinegar or white balsamic i don't bar resident set and you want to let that color have brown i think i turn this off again i did what i always tell people if you don't want to turn that chicken to tell it it releases on its own if you're pull your chicken up or you pull your beef up and feel stuck to the bars of your grill or feel stuck to your pan you want to give it longer it'll it'll releases self once it's ready to be turned bacon you probably won't be able to buy it this that we we buy whole big slabs of bacon and cut it ourselves but any bacon will do so we want to preheat our pan to a very low heat you don't even have to preheat your pan when you're going to start with bacon do you want to start to render that fat by rendering i mean what that means is slowly cut the fat out because you want that fat in the pan and you'll end up with a crispy bacon at the end with what we're looking for  right no it doesn't it's to keep going out you can kind of start to see some of the fat building up in there from the bacon that's what we're looking for we're going to let this go another bought a minute before the bacon done cooking well at our brussels sprouts and just like the potatoes that you want the was the bacon starts to get a little color you can see down here probably can't see it's little small that's about when you want to add to brussels sprouts and i like to move my bacon to one side of the pan and then i tip and back to the fat runs back the other way i just turn it all the way up the high we can start to get some color are cooking when they start to cook the the color of whatever best you're cooking will get brighter and then we've all seen it where it diminishes and it looks really dull you want to try to cast that line where it's still bright if you do like your vegetables to be more tender go a little past that bright stage but if you cook it too or it's really dull what you've done is you've cooked all the nutrition and that's not very much fun by reza my residents will eat vegetables as long as they like them to be soft but i don't want to overcook them that's really important you can see these but are bright neon green almost a lot brighter than when we put them in this one of those just to compare you can see that they're the color difference i like to put my starts on my plate first almost every time i play it allows me room to put my my protein on there and have some elevation to it usually have a few brussel sprouts in the pan but make sure you get all the bacon are my residents love this meal thing we're going to do today is our fresh berries and pastry cream i have to service at least once a month there i get there starts to be a little bit of an uprising of my residence whereas our pastry cream so right we're going to start i don't know if i put the sun here but this recipe makes about two and a half cups of pastry cream  we want to start off with our two cups of milk in our one quarter cup of sugar we want that to come to a boil you can use a little higher heat if you are constantly stirring and not letting that melt set on the bottom  you probably could but you can't see it when it's in the microwave so i want to i like to do it on a  oh yeah it's almost there just like so they can make a scrambled eggs all right then you put the one third of a cup of sugar in the corn starch that is way more than a quarter  you were just whisking that together to do that so we don't cook  right and once it's all in you can add it right back into your pan and we're going to bring it back to a boil on a low heat and then you just want to refrigerate that i usually try to make this the day before when you refrigerated it right in your bowl make sure you take a piece of saran wrap and set it right on top of the mix so it doesn't form a skin and then one of my favorite ways to play it this we don't do this at work because they break all the wine glasses to be honest here but for friends and family i put some berries in there put some of that and then put some more berries in there pipe a little more of that in there anybody else will be up here cleaning up do you want to come see these up close or ask more questions that be wonderful i really appreciate everything coming out if you're bored and you want to come visit our building feel free to call and ask for me or ask for bret weaver ask for a two or if you just want to see it even if you're not looking to move anywhere when people come we're giving cheesecake so they come back our special apple