Headed to outer space, a big announcement on when the first space tourist could take off. Also coming up the local restaurant, getting crazed for their takeout menus. Stay with us, we'll be right back. And this week, Seamless. Amounts the winners of the third annual craved restaurant awards. The award is given to takeout restaurants deemed exceptional by Seamless diners. This is an online food ordering service that allows users to order food for delivery and take out from restaurants throughout their website or mobile apps. Well, this year, chopped creative salad company earned their top prize. And joining us from chopped is Colin McCabe to show us why people love it so much. And you also brought along with you, Julia Rodas, who is a professional chopper. I understand. So we're going to get to see her work. But let me ask you, how big congratulations for us to have all of us. Thank you very much. One big part of your business is the order out. I know you've got places where people can go in and buy food. That's right. Well, right now it's about 20% and growing steadily. Wow. And you were one of the founders of your restaurant. Yes, I am. Would you consider this a fast food restaurant? Yeah, when Tony and my partner and I started chopping more than 12 years ago, we set out to redefine fast food. And to do that, we focused on better food at fast food speed. And that is right now called the Better Fast Food Movement. Well, people really seem to like it. I hear people all the time talking about the salads at chop. So I'm going to get the taste one today. Absolutely. Let's get started. What are we making? We're going to make the Berkeley Harvest. This is one of our seasonal specials. Every 60 days we roll out three new seasonals. And at chop, we say better, tastes better. Right? It's our commitment to the customers to scour the globe, looking for the best ingredients and combine them in the ways. You've got a bunch of different types of lettuce in here. Yes, we have remained spinach and kale. And first we're going to start with the local roasted cabochosquash. Oh, the squash. And it's already roasted. That's right. That's right. Okay, everybody watch this now. This is how they do it. We'll do some quinoa next. Oh, quinoa. Beautiful. That looks great as well. Next, the lemon pepper tempeh. And this is one of our vegan specials. What is this, and you're going in now? It's a tempeh. It's a meat alternative. Yeah. It's excellent. And then this is beets. Roasted beets. And these are all fresh ingredients. Yes, absolutely. Everything we make is from scratch or dressings. Everything is made in house. Okay. Oh. Okay, so this is the special part where Julie will pour it out. Okay. And she'll chop it. And Julie's been at chop for three years. And this is a highly specialized skill, right? Now, this is what you all have been talking about. That's right. This is the chopper. What do you call this? This is a metsaluna. Metsaluna. Right. Okay, and how do you go? Go for it, Julia. This is not easy to do. Again, it's highly specialized. Julie has been doing this for three years. I was the first assembler at chop, and I never really got to chop it, because it was a little out of my way. Now, how did you come up with the idea of chopping the salad? Well, for a few reasons. One is when your chop is sold, it really takes all the ingredients, and it makes them into smaller pieces. So you can enjoy different flavors in one bite, first having a big piece of lettuce and getting vinegar over your face or clothes. Two is it's another level of customization. Right. Forced chop, some people might like a frying chop. That's a great chop right there. It looks fantastic. We want to taste this salad for you. Yeah. Leave us so... We're going to address this next. Okay, what's dressing do you bring? We're going to put in the bowl right here, and then we're going to dress it with our Myer Lemon Dijon. Myer Lemon. Okay, so we'll have to do. You make that with fresh lemon. Yeah, yeah, but Myer Lemon. Everything's fresh. You know, we start with our acid is lemon juice. Myer Lemon acid. And then we use Dijon mustard. And then we put an extra virgin olive oil. Ooh, it sounds delicious. Okay, let's have a taste. And do you load it up? I mean, I happen to like a lot of salad dressing. Yes. But again, it's totally customized. I don't like a lot of salad dressing. Some people like a little bit more. Go for it. And then we're going to mix it up. And is it going to go in here? It's going to go in there. Oh, that's wonderful. No, making the dressing. Okay. Okay, get it in here. Okay. All right, here we go. And let me show folks how it looks. And this is how it comes to you whether you ordered by app or go into the store. That's exactly right. All right, look at that. That is absolutely fabulous. Wonderful. That's the beautiful. Thank you so much, Colin. Well, thank you for having us. And to you, Julia, thanks for the chopping duties. Thank you. I can't wait till we go to commercial so I can taste it. Thank you for coming. Thanks, Raby.