FORECAST. GULF COAST WEATHER. >> I GRAB A FORK GET READY TO ENJOY SOME TRADITIONAL ITALIAN DISHES BECAUSE CHEF DALLAS BACK IN THE STUDIO THIS MORNING WITH GENEVIEVE AS WELL. THANKS, >> BIG THINGS GOING ON AT THE RESTAURANT. YEAH, OUR YES, YES. STARTED LOTS TO TALK ABOUT. YES, THE FIRST THING LET'S TALK ABOUT SPRING EASTER. THAT'S HERE LAND. LOVE IT. OK? PLAN FOR EASTER NATURALLY. AND LET'S THINK OUT OF THE BOX THIS AND I TAKE IT. WHAT I LOVE TO DO IS BRING OKAY. SO BRACING FOR THOSE OF YOU THAT DON'T KNOW WHAT IS BASICALLY YOU'RE TAKING A CUT OF MEAT THAT WOULD ESSENTIALLY BE TOUGH. YOU'RE FORCING IT TO BE TENDER WITH TIME AND AND LIQUID. OK? SO WE TAKE A LAMB SHANK, WHICH I HAPPEN TO LOVE. AND WE'LL WE'LL BASICALLY SPIRIT WILL BATTER 8 AND SPIRIT AND SOME OLIVE OIL. AND THEN WE'LL THROW SOME ROSEMARY LOTS OF WINE. ONION, CARROTS, CELERY AND WILL WRAP IT. UPS SEALED VERY TIGHT. ABOUT 6 HOURS. REALLY? YEAH. UNTIL ALL THAT LIQUID HAS BEEN ABSORBED AND THEN WHAT YOU ACHIEVE IS A BEAUTIFUL TENOR PIECE OF ME. AND I JUST WANT THANK REFRIGERATOR. WHILE IT'S SEALED UP IN THE TIN FOIL OR, YOU KNOW, EVEN YOU COOK, YOU KNOW, JUST LET IT MARINATE 15. 0, NO, SIR. NO A PLATE. ONE FOR YOU. AND WHAT I LOVE TO SERVE. LAMB SHANK WITH IT. IF I'M SMALLER AS JEN IS SOME POTATO GNOCCHI, OH, I LOVE BELIEVE WILL TRY DEFINITELY WELL, K TOMIC SOME OF THE DO WE DO MAKE IT IN-HOUSE AND WE HAVE A TRADITIONAL RECIPE HERE. WE USE FLOUR AND POTATO BELOW WE BRING IT IN FROM. ENGLAND, ITALY, VERY FINE. AND WHAT WE DO IS WE SIFT IT. WHAT YOU WANT TO A COST OF ANY SORT AS YOU WANT TO INCORPORATE SOME THAT'S WHAT GIVES YOU THAT LIGHT AIRINESS AND ESPECIALLY WHEN WE DO OUR PART. BUT ELLIOTT, THE RESTAURANT I SEE BELOW WAS REMARKING HOW LIGHT IN AREAS AND TO TELL US ABOUT THE BUTTER THAT WAS OK. SO INCORPORATE A SAUCE THAT WE CALL A COUNTY BUTTER. OKAY. SO WE'LL TAKE AGAIN, ROSEMARY. LOTS OF SHALLOT, ONION, GARLIC AND CARAMELIZE. ALL THAT DEGLAZE THE STOCK POT WITH KEY AUNTIE. OKAY. AND THEN LET IT REDUCE INCORPORATE SOME BUTTER INTO THAT AS AND HAVE A LITTLE TRICK. WHAT I DO IS I LIKE TO INCORPORATE SOME NO UP OR SHOULD DO IS WRITE. OH, YEAH, FOR SURE. THAT RYAN DID THAT YOU WHEN YOU KIND OF RECEIVING HAS ONLY GOT RIPPED OFF? I CUT THAT AND PUT THAT INTO THE SAUCE AND GIVES A VERY NICE DEEP RICH FLAVOR. DON'T EVEN NEED THE KNIFE. KNOW YOU DON'T. IT'S ABSOLUTELY UNIONIZED AT ALL. THERE. >> A LOT OF PEOPLE ARE INTIMIDATED BY LAMB. THEY THINK THAT IT'S HARD. IT'S SOMETHING THAT MAYBE YOU GREW UP MAKING. WELL, IT'S I THINK IT'S A LOT A LOT OF IT HAS TO DO WITH WHAT TYPE OF LAMB YOU'RE EATING DOMESTICALLY. WE HAVE THE BEST LAND THAT'S AVAILABLE IN THE WORLD. THE U.S. PUTS OUT SOME OF THE BEST LOT OF PEOPLE HAVE EITHER LAND FROM NEW ZEALAND OR AUSTRALIA. AND WHEN YOU TALK ABOUT THAT GAMEY FLAVOR THAT HAS, THAT'S ABSOLUTELY OUR DOMESTIC LIMB DOESN'T KNOW, GET THAT, YOU WANT TO ABSOLUTELY ABSOLUTELY LOVE GREAT. 6 HOURS FOR THANK AT 3, 6, HOURS AT 3.50, COVERED UP REAL TIGHT ON THAT. THAT STEAM. IT'S ALMOST LIKE SU V BATH IN THAT IN THAT BEAUTIFUL HOTEL PAN WHEN WE HAVE A DEEP IN OUR OPEN HOURS. AND I ALSO JUST WANT TO TOUCH ON THIS WINE THAT START BRINGING IN FROM SARDINIA. NO ONE REALLY THINKS OF SARDINIA EXCEPT FOR THEIR BEAUTIFUL BEACHES. HAVE SOME UNBELIEVABLE ONE. SO THIS IS A PRODUCT FROM SARDINIA WILL BE BRINGING IN SHORTLY, MADE SOME CONTACTS WITH SOME GREAT WINERIES AND SARDINIA. THEY'RE GOING TO BE SUPPLYING US WITH THIS. AND THEN. WHAT I LIKE TO PAIR WITH THIS DISH IN PARTICULAR IS BRILLO NOT TO BE CAN CONFUSE WITH A BROLL. ALL RIGHT, BRO. THIS SEE IS A GREAT WINE DURING THIS IS KIND OF THEIR PROPRIETARY BLEND. SO THIS IS FANTASTIC. VERY IT'S VERY, VERY BOLD. I LOVE THAT. LET'S FULL-BODY ONE FULL BODY. THIS WILL PAIR GREAT WITH THAT BUTTER SAUCE OFF. YOU IT'S ALSO AVAILABLE AT BURNERS ON FIRST. YOU GUYS HAVE THE HAPPY ARE GOING ON. YOU STARTED THE BRUNCHES. TELL US WHAT'S GOING ON A FURNACE BRUNCH OR ON OUR FULL MENU. WHICH IS AMAZING BECAUSE >> CHEF KYLE HAS DEVELOPED A GRAND WITH THIS BRUNCH WITH TRADITIONAL ITEMS AS WELL AS AN ITALIAN FLAIR. WE HAVE WAFFLES, LEMON, RICOTTA, PANCAKES, ARUGULA IN FIG PIZZA WHICH STRUCK TO TELL A CHEESE AND SO FORTH. AND THEN WE DID A HAPPY HOUR NOW FROM 3 TO 5 IN HER UPSTAIRS VENUE, WHICH WILL JUST A FEW LIGHT BITES AND BEAUTIFUL EXTENDED MENU FOR COCKTAILS. IT OBVIOUSLY DISCOUNTED PRICES. OUR DINNER MENU IS COMPLETE. WE'RE STARTING TO RUN OUT DINNER SPECIALS. SUNDAY BRUNCH WAS ON SUNDAYS AND NOW WE'RE GOING TO BE FEATURING EASTER BRUNCH THIS YEAR, WHICH IS IN 3 WEEKS. IT WILL TAKE PLACE THAT'S AVAILABLE ON OUR RESI APP OR ON OUR WEBSITE. IT'S A BEAUTIFUL BRUNCH MENU. IN ADDITION TO SOME PASTAS AND PASS TOES, SOME CURED MEATS. AND OF COURSE, CARVING STATIONS WITH SOME TYPES OF MEAT SUCH AS LAMB. LOVE IT. YOU WOULD EXPECT THE THAT YOU WOULDN'T KNOW IF ARE YOU DOING TAKEOUT AS WELL. PEOPLE WANTED LOT A CAN WE DO ACTUALLY DON'T OFFER ANY OF THE SURVEY ON SERVICES. IT'S A PICKUP, BUT AT OUR SURE. BUT YOU TO MAKING THAT WE GET WE DO A LOT OF E-MAIL EXCHANGES. YEAH, WITH THE ORDERS AND THINGS LIKE THAT. LASTLY, I JUST DID RECENTLY A VIDEO OF OUR UPSTAIRS VENUE FOR PRIVATE EVENTS. >> WE'RE DOING 2 TO 3 PRIVATE EVENTS A WEEK UP THEIR RIGHT INCREDIBLE WHAT FACED WAS GOING TO BE ACTIVE WITH EVENTS. WE BUILT IT TO KIND OF STEER THAT WAY. BUT MOSTLY IT WAS FOR OFFERING A DESERT ROOM ASPECT OF IT. BUT THE EVENT BUSINESSES DEVELOP THAT WE ENCOURAGE PEOPLE TO CHECK OUT OUR WEBSITE. WE DID PICTURES FOR RECENT EVENTS FOR THE BABY SHOWERS. BRIDAL SHOWERS, ANNIVERSARIES, WEDDINGS, REHEARSAL DINNERS. AND WHAT HAVE YOU SO ANYONE'S INTEREST IN A PRIVATE EVENT? VENUE SPACE. OUR SPACE IS GREAT LOCATION. THAT'S FO