I ALMOST LOST YOU
FOR A MINUTE.
I COULD NOT MAKE
CHICKEN
AND WAFFLES WITHOUT YOU.
TIME FOR SUNDAY BRUNCH.
JOINS US
AGAIN IS CHEF
KYLE ALGAZE.
GOOD MORNING.
THANKS FOR HAVING US.
DEBORAH: I'M SURPRISED YOU CAN
BE HERE TODAY BECAUSE OF WHAT
HAPPENED AT THE RESTAURANT ON
THE WEEKEND.
IT IS VERY BUSY.
THEY ARE PROBABLY
WATCHING RIGHT NOW.
GOOD MORNING.
THEY LINE UP EARLY
OFTEN.
WE HAD A
NAVY FOOTBALL
GAME.
NAVY WON, BY THE WAY.
A LOT OF PEOPLE IN TOWN.
DEBORAH: CHICKEN AND WAFFLES
SMELLS DELICIOUS.
THERE'S NO WAY YOU CAN
SERVE AS MANY ORDERS AS
YOU ALLEGE.
IT
IS OUR MOST
POPULAR DISH BY FAR.
PEOPLE LINE UP FOR IT.
THEY COME AND GET IT TO
GO.
DEBORAH: BRAG ABOUT THE NUMBERS.
HUNDREDS.
WE SEAT THOUSANDS OF
PEOPLE ON THE
WEEKEND.
HUNDREDS OF PEOPLE ORDER
CHICKEN AND WAFFLES.
IT GOES
THROUGHOUT.
BY 10:00 AT NIGHT, WE'RE
STILL SERVING.
THEY ARE STILL COMING
TO
GRAB THEM.
DEBORAH: INCREDIBLE.
TELL ME WHAT WE NEED TO
DO.
I'VE PUT SOME
CHICKEN
CUTLETS.
MARINATE THEM
IN BUTTER
MILK.
WE PUT THEM IN SEASON
AND FLOWER THAT WE MAKE
IN THE RESTAURANT.
GO AHEAD.
I'M GOING TO BE OVER
HERE.
DEBORAH: WHAT'S IN THE
SEASONING?
THAT'S PART OF
THE
SECRET.
THERE'S A COUPLE OF
THINGS WE DON'T GIVE
AWAY.
ONE OF THEM IS THE
TRAVEL INDUSTRY, AND THE
OTHER ONE IS THE
SEASONING.
DEBORAH: JUST GIVE ME A LITTLE
BIT.
CAYENNE, SALT,
PEPPER
-- THAT'S IT.
DEBORAH: REALLY?
HOW MANY PEOPLE KNOW?
YOU HAVE
TO SIGN A
WAIVER.
NO, I'M JUST KIDDING.
LET THE FLOUR AND
THE
BUTTERMILK ATTACH TO THE
CHICKEN.
I HAVE A WAFFLE THAT'S
READY TO GO.
THERE'S TWO KINDS OF
WAYS THAT
PEOPLE --
DEBORAH: SORRY.
IT LOOKS
REALLY GROSS.
THERE'S TWO WAYS
PEOPLE DO CHICKEN AND
WAFFLES.
WE DO IT WITH GRAVY.
IT IS ORIGINAL ON OUR
END.
DEBORAH: YOU GO SAVORY.
WE DO.
YOU GET THE SWEETNESS
AND THE SAVORY OF IT
ALL.
I HAVE A WAFFLE MAKER.
WE HAVE FRIED CHICKEN IN
THE DEEP FRYER READY TO
GO.
DEBORAH: IT SEEMS SORT OF EASY.
IT IS EASY.
IT IS A LOT OF CLEAN UP.
JUST GOING THROUGH THIS
PROCESS ALONE.
THAT'S WHY WE ARE HERE.
TO MAKE IT AT THE
RESTAURANT.
YOU DON'T HAVE TO CLEAN
UP.
DEBORAH: WE LIKE THAT IDEA.
THIS IS JUST COMING
TO BALTIMORE.
NOT JUST ANNAPOLIS.
WE HOPE TO
OPEN UP IN
CANNTON CROSSING.
IT IS A GREAT
NEIGHBORHOOD.
IT IS UP AND COMING.
WE'RE
GOING TO SEE A LOT
OF PEOPLE COMING IN FROM
ALL OVER THE CITY.
WE ARE EXCITED.
WE ARE
EXCITED TO BE
PART OF THE COMMUNITY.
WE ARE A COMMUNITY
FOCUSED
RESTAURANT FOR
SURE.
WE'LL ADD TO THE
COMMUNITY OF CANNTON.
YOU
HAVE DONE VERY
WELL.
THESE ARE EYES FROM
SEVERAL
HOURS HERE.
THESE ARE YOUR FAMOUS
POPTARTS.
THERE'S A WHOLE
LINE
HERE.
MIRI HAS HER SNEAKERS
ON.
WHAT IS SO MAGICAL
ABOUT
THEM?
I THINK IT BRINGS
PEOPLE BACK TO THEIR
CHILDHOOD.
I THINK PEOPLE GET
EXCITED WHEN
YOU CAN
KIND OF RECOGNIZE THE
GOOD THAT YOU HAD
WHEN
YOU ARE YOUNGER OR
ADULTS NOWADAYS.
IT IS HOME MADE.
I THINK THAT REALLY
GIVES PEOPLE THE
FEELING
OF, YOU KNOW, IT IS NOT
JUST A PACKAGE GOOD, IT
IS SOMETHING
THAT WE'VE
MADE.
I THINK IT TRANSPIRES
FOR PEOPLE THAT WANT TO
BUY IT.
DEBORAH: THEY ARE WONDERFUL AND
DELICIOUS.
IF YOU'D LIKE A COPY
TODAY, LOG ON TO THE WEB
SITE AT
WBALTV.COM AND
CLICK ON FOOD OR SEND US
A SELF-ADDRESSED STAMP
ENVELOPE
TO WBAL3800
HOOPER AVENUE,
BALTIMORE, MARYLAND
21211.
REMIND PEOPLE WHERE YOUR
RESTAURANT
IS.
WE ARE AT 12 MARKET
STREET IN
ANNAPOLIS.
YOU CAN'T MISS US.
DEBORAH: YOU AREN'T GOING TO