We've got a foodie flea market here
for all of our in-studio audience.
This is really cool.
This stuff's amazing.
Yeah, yeah, this is really good.
(audience claps and cheers)
We're gonna visit some of our vendors
all throughout the show.
Up first is Asher, and Asher is an import.
(audience claps)
Asher is a Canadian import.
Asher, what do you guys at Btarts selling people?
So, we're selling a famous Canadian treat
called a butter tart.
So it's been around in Canada for over
a hundred years now.
And it's been doing really well.
Everyone who's tried it has been completely raving about it.
We've had people come up to the booth try one,
and then buy a whole box of six to take home
to their friends.
It almost has that, like...
Oh, pecan pie!
Like that pecan pie stuff.
It looks like pecan pie, minus the nuts.
Is that basically it?
So, we think of it as pecan pie but better.
(Rachael and Asher laugh)
Welcome to all of you.
Emeril's gonna get our show going,
cooking in the kitchen, as well.
(audience claps)
(happy upbeat music)
So, this is Jack.
Jack.
14 years old, this young man.
14 years old, this guy, right?
Tell us real quick about this.
We want to try one
This is my family recipe for banana bread.
I started baking it when I was very very young.
And when I started sampling it with my friends,
they loved it immediately.
(audience claps)
How's it going? How's the business going?
It's going so great. At Smorgasburg we sell this
banana bread french toast and it's, people love it.
Oh My God! He makes french toast out of this!
(audience claps)
This is incredible.
That has chocolate chips in it.
Mmmm
It sure does.
Just the right amount of salt too, delicious.
When it gets hot in the summertime, take a piece of this
with a scoop of ice cream, then put another one on top
then you have a great ice cream sandwich.
Yeah I can do that!
(audience claps)
Wow!
(audience claps)
So now we're going over to
King street
Hello Christina!
Hi, how are you?
How are you!
So, what I love about this is little teeny tiny,
little teeny tiny it says King Street down here,
by King Street. But the sign says Big Buns.
Now I got me some big buns but these are edible big buns.
Well you have three types here, right?
So we have two types.
Two types.
We have a base, and it's a brioche sticky bun
with a brown sugar pastry cream rolled in
Come on...Oh my God.
It's really moist. Delicious.
And then we have a cream cheese icing or a brown sugar
and honey glaze.
(audience claps)
Thank you my darling.
What does the audience think?
You guys enjoying them?
You guys alright?
Yes!
So this is your pop-up.
Yes
What is your mainstay?
So we actually have a wholesale bakery that we operate
out of East Village. We supply cookies and cakes to all
coffee shops in the neighborhood.
(audience claps)
I'm rolling here with Hoi from Roll Play Viet
Noms
Viet Noms, yes
That's the name of the company?
Roll play Viet Noms? Hoi, what is that?
They have three different spring rolls which happens
to be one of my favorite and the little sauces in
the bottom of this, what sauce is that?
This is, we call this our sexy sauce. It's a red bell
pepper ginger sauce.
I want sexy!
Yes!
(audience cheers and claps)
We specialize in spring rolls which is rice paper
that's wrapped with all sorts of delicious things-
fresh herbs, veggies, your proteins, and a sauce.
Here we have our vegetarian option which is five-spice
mung bean. The chicken is a ginger tumeric. And then
the beef is my mom's recipe.
Mmm.
Awww!
I love that all of our vendors have a story that's about
their moms and grandmoms, great.
(audience claps)
Hey guys!
How are you? Good to see you.
How are you? You got your gloves on.
You're brothers
I'm the little one, David
You're David and you are?
Llama
Baby Llama?
Party Llama
Party Llama!
Drama Llama, and Chef-a-Llama
Alright, tell us about this real quick.
Basically this is a Salteña, this is a Bolivian style
empanada.
Yup
I see, look at that!
You gotta have the hot sauce
Where's the green sauce?
Gotta get the green sauce
Mmmmmm
You got the supersized deluxe version
Oh my God!
(audience claps)
Emeril is trying what's called a
Pop Pasta Spaghetti Donut.
Yes, I said a spaghetti donut.
So this is tomato sauce mixed with mozzarella parmigiano.
Molded in a donut shape.
Into a donut mold.
Yes
And then is it fried, baked, steamed?
It's baked.
It's a baked donut.
Right.
Pop Pasta
Listen we celebrate all of these wonderful vendors that have
come here. If you come to New York or if you live
in the New York area, Smorgasburg is where you can normally
find these guys out in Williamsburg.
Thank you to all of our wonderful vendors today, all of
our guests, and of course to my wonderful co-host
Emeril!
(audience claps and cheers)
We'll see you when we see you everybody bye bye!
Bye bye everybody!
(audience hoots and cheers)
(theme music ends)