WELL, IT IS EASTER WEEKEND.
THAT MEANS FAMILIES ACROSS THE
COUNTRY WILL BE GATHERING AT
THE TABLE FOR THE HOLIDAY.
OF COURSE CHEF FROM HER
PEE'S ON THE PARK IS HERE
WITH'S -- HERBY'S ON THE PARK
IS HERE.
WE MAKE FRESH BAKED
CORNBREAD.
WE SAUTE A LITTLE BIT OF PULLED
PORK HERE WHICH I WILL GET
GOING.
PEPPERS IN IT.
A LITTLE BIT OF SWEET RED BELL
PEPPER.
RED ONION, GARLIC.
AND THEN WE SAUTE THIS WITH A
LITTLE BIT OF PULLED PORK
SHOULDER.
LOOK AT THAT.
WE SHRED THE MEAT.
THIS IS FUN TO DO IN THE SUMMER
IF YOU HAVE LEFTOVER BARBECUE
AND YOU WANT SOMETHING TO DO
WITH IT.
WE MAKE THIS BEAUTIFUL HASH.
IT LOOKS DELICIOUS.
IT IS DELICIOUS.
MOST OF THE WORK IS DONE THE
DAY BEFORE OR BEFORE YOU REHEAT
IT.
YEAH.
THE PREPARATION OF THIS IS DONE
THE DAY BEFORE.
BUT IT IS A GREAT DISH.
AND IT IS EASY TO MAKE.
AND WE WILL GET ONE GOING HERE.
GREAT.
BUT YOU DO HAVE AN EASTER
BRUNCH.
WE DO.
WE'RE ALMOST COMPLETELY BOOKED
FOR RESERVATIONS FOR EASTER BUT
WE ARE BOOKING FOR MOTHER'S
DAY.
PLAN AHEAD.
YES.
THE WE FEATURE $5 BLOODY MARIES
AND MIMOSAS AND WE HAVE A CHEF
CREATING FRESH OMELETS AND
CHEESES AND THINGS OF THAT
NATURE.
WONDERFUL.
WITH THE WILD CONTINUING TO
PLAY, YOU GUYS ARE VERY CLOSE
TO WHERE THE WILD PLAY.
SO ON THOSE SATURDAY AND SUNDAY
AFTERNOON GAMES, A GOOD STOP AS
WELL.
YES, VERY GOOD.
ON WILD GAMES, IT GETS VERY
BUSY.
SO RESERVATIONS ARE DEFINITELY
RECOMMENDED.
OKAY.
BUT IT IS A GREAT PLACE IF
YOU'RE GOING TO ST. PAUL
ORCHESTRA OR IF YOU'RE DOING
ANY CONCERT OR ANY WILD GAME AT
THE XL, WE'RE RIGHT THERE
LOCATED.
WE HAVE VALET.
SO PARKING DOWNTOWN CAN BE A
CHALLENGE.
THE VALET IS HANDY, ESPECIALLY
IF YOU'RE GOING TO A GAME.
OR IF YOU DON'T WANT TO WALK
THROUGH THE SNOW.
EXACTLY.
THIS IS HEATING UP HERE.
YES.
THIS IS HEATING UP.
KIND OF THROUGH THE MAGIC OF
TELEVISION, WE HAVE THE
FINISHED PRODUCT HERE.
ONCE THIS GETS SAUTEED, I WILL
SHOW WHAT YOU GOES INTO IT.
WE HAVE THE ONION AND THE
PEPPERS WHICH ORIGINATED IN
PUEBLO, MEXICO.
AND THEN WE HAVE A LITTLE BIT
OF GARLIC.
WE'RE GOING TO PUT THE PORK IN
HERE.
WE'RE SAUTEEING THIS UP.
IT SMELLS WONDERFUL.
IT IS MAKING ME HUNGRY.
YEAH.
SURE FIRE WAY TO GET THE
KIDS OUT OF BED.
YES.
START SAUTEEING GARLIC AND
ONIONS.
THROUGH THE MAGIC OF
TELEVISION, I STARTED THOSE
EGGS.
SO WHAT WE WILL DO IS PUT THIS
RIGHT OVER OUR FRESH BAKED
CORNBREAD.
SO YOU CAN FIND THIS IN OUR
RESTAURANT ANY SUNDAY FOR OUR
BRUNCH.
OKAY.
THIS IS PROBABLY ONE OF OUR
MOST POPULAR ITEMS AND
PERSONALLY ONE OF MY FAVORITES.
WE PUT THE FRIED EGG RIGHT OVER
THE TOP OF IT.
AND THEN WE'RE GOING TO PUT
SALSA VERDE.
A LITTLE BIT OF JALAPENO AND
CILANTRO.
AND WE JUST DO THIS FOR A
LITTLE GARNISH AND TASTE.
I BET IT TASTES AS GOOD AS
IT LOOKS.
AND THEN WE'VE GOT A LITTLE
BIT OF SHRIVEL FOR GARNISH
RIGHT ON TOP.
SOMEBODY COULD DO THIS AT
HOME AS WELL.
ABSOLUTELY.
BEFORE WE GO, TELL ME ABOUT
THE OTHER ITEMS THAT YOU HAVE
FOR BRUNCH.
FRESH BAKED CARAMEL ROLLS.
WE HAVE THE SALTED CARAMEL THAT
WE MAKE.
A CLASSIC QUICHE.
IT HAS THE BACON IN IT.
ONIONS.
SWISS.
AND THEN WE HAVE A LITTLE BIT
OF HASH BROWNS.
WONDERFUL.
YOU CAN GET BACON OR SAUSAGE
WITH THAT.
THANKS FOR COMING IN.