.
>>> WELCOME BACK.
THE ONE THING THAT ALL OF OUR
VIEWERS KNOW IS THAT RANCE LIKES
TO ROAM AROUND INJURY FINDING
DIFFERENT FOODS AND FLAVORS.
>> I'M A FAN.
AND I KNOW THAT ASPECTS TOO.
>> YOU'RE RUBBING OFF ON HIM.
>> I LOVE IT.
YES.
>> CAN YOU STAY?
>> NO.
>> THANKS SHERRY.
AND FOR THE THIS SEGMENT, YOU
BOTH ARE ACTUALLY CORRECT.
I ROLLED OVER TO THE WEST SIDE
TO LEARN ABOUT AN EVENT THAT
WILL FEED MY SOUL WITH FOOD AND
IT WILL SHARE GOOD VIBES BECAUSE
THERE'S CHARITABLE ASPECTS
GIVING BACK TO THE COMMUNITY.
>> Reporter: I LIKE TO THINK I
KNOW HOW TO MAKE FRIED CHICKEN
BUT OBVIOUSLY I NEED TO COME TO
THE EXPERT TO REALLY HONE MY
GAME.
SO I WENT OVER TO THE BISTRO TO
HANG WITH MY FRIENDS.
YOU HAVE A BIG EVENT COMING UP.
BUT BEFORE WE GET INTO THAT,
HELP ME WITH MY CHICKEN, PLEASE.
>> I'D BE GLAD TO.
THE MAIN THING IS I MARINADED.
SO WE'RE GOING TO TAKE HOT
SAUCE, ALWAYS LOUISIANA HOT
SAUCE.
AND THEN ADD SOME GARLIC, NOT A
WHOLE LOT.
JUST A LITTLE BIT WERE AND A LIT
BIT OF BLACK PEPPER.
THAT'S GOOD.
A LITTLE SPICE.
UH-HUH.
A LITTLE BIT OF SEASONING SALT.
AND A LITTLE BIT OF PAPRIKA.
WE'RE ALSO GOING TO PUT SOM
PAPRIKA IN THE FLOUR.
>> THAT'S WHAT I'M MISSING.
>> AND A LITTLE BIT OF SEASON
SALT.
BECAUSE WE HAVE SOME ON THE
CHICKEN WE DON'T WANT IT TO BE
TOO SALTY.
>> OKAY.
>> YOU CAN MARINADE THIS FOR A
FEW HOURS.
>> FOR TV PURPOSES WE SPEED UP
THE PROCESS A LITTLE BIT.
>> YES, YES.
>> TELL ME ABOUT THIS EVENT.
>> WELL, THE GALA IS THE
ULTIMATE DECK CADENT, THE
ULTIMATE FOODIE EVENT IS WHAT I
MEANT TO SAY.
AND WE HAVE CHIEF ROLLS FROM
NORTH CAROLINA, I BELIEVE
TIFFANY BARONS FROM YOUR PLACE.
>> SALLY!
>> AND WE ALSO HAVE A FEW LOCAL
[ UNTELL LITTLEGIBLE ]
.
>> REPRESENTING ALL OF THE
LOCALS, THE POTTER HOUSE.
>> YES, ALL OF THE PROCEEDS GO
TO THEM.
>> THE BASKETBALL.
YOU'RE TALKING ABOUT THE
ACADEMY.
>> THE ACADEMY HAS ABOUT -- YOU
WANT SOMETHING TO EAT, YOU GO
FROM TASTEFULLY TO 12.
>> MY DAUGHTER GRADUATED FROM
THERE.
ABOUT FIVE YEARS AGO.
>> OKAY.
>> SHE STARTED ON DAY FOUR.
>> OKAY.
SO IT'S A WONDERFUL SCHOOL.
BUT AS YOU KNOW, IT TAKES A LOT.
TO RUN A SCHOOL.
SO I WANTED TO GIVE BACK.
AND I'VE BEEN SAYING FOR YEARS,
I WAS GOING TO GIVE SOMETHING TO
THE SCHOOL AND THIS IS MY
OPPORTUNITY.
>> I CAN'T THINK OF A BETTER
WAY.
ESPECIALLY BECAUSE I LIKE FOOD.
>> I PROMISE YOU.
WHAT THEY PUT IN, OH MY GOSH,
IT'S AMAZING.
>> YOU DON'T DIP THIS IN MILK AT
ALL.
>> NO, I DON'T.
I DON'T LIKE IT TO BE TOO TOO
THICK.
BUT IT'S A NICE CRISP SPY.
BECAUSE EVEN THE WETNESS FROM
THE HOT SAUCE IS GOING TO MAKE
IT CRISPY MORE.
THAT KIND OF ACTS LIKE A BINDER.
IT'S READY TO GO.
>> AND WE TAKE IT OVER AND --
>> YUP.
TAKE IT OVER TO THE STOVE.
>> AND DROP IT IN.
DROP IT IN.
>> WE'LL LET IT COOK FOR A
LITTLE BIT AND I'LL HAVE TO DIVE
IN CHL
IN.
YOU HAVE TO GO IN FOR JUST THE
CHICKEN BUT I DID PUT THE WORK
IN -- YOU PUT THE WORK IN.
>> WE PUT THE WORK IN.
>> WE.
OKAY.
>> HA HA.
MINE IS AWESOME.
THAT IS REAL CHICKEN.
COCKTAIL COLLARD GREENS, RIBS
MAC AND CHEESE ALL HERE AT THE
SOULFUL BISTRO AT THE PARTY
HOUSE.
>> YES, IT IS.
>> I'M GOING TO HAVE GO IN AND
GET SOME MORE.
>> OKAY, RANCE, YOU DO SO MUCH
WITH FOOD ON THIS SHOW, I WANT
YOUR JOB.
>> YOU CAN'T HAVE IT.
FRJT
>> SHE'S WATCHING SHE'S LIKE,
WOW.
LIKE WE JUST CAME FROM A FOOD
SEGMENT TO TALK ABOUT MORE FOOD.
>> RANCE WILL STRESS THE MEALS.
BELIEVE THAT.
THERE IS NO PLATE.
NO PLATE GETS LEFT BEHIND.
>> WITH THE FOOD TRUCK WARS WHAT
DID YOU BRING?
>> I BROUGHT A COOLER WITH ICE.
>> TO TAKE STUFF HOME.
>> AND IT WAS SO GOOD.
>> OH, YEAH.
SO I MEAN --
>> ART.
>> MY MAMA DIDN'T RAISE
NO -- BUT THE CHEFS YOU'RE GOING
TO SEE AT THIS EVENT, YOU'RE
GOING THE SEE SOME LOCALS BUT
THE ONES FROM TOP CHEF AND STUFF
ALREADY ROLLING IN.
TIFFANY FROM DALLAS ON THE
MORNING SHOW THIS MORNING.
THE FOOD IS GOING TO BE
RIDICULOUS AND ALL GOES TO A
GOOD CAUSE SO SUPPORT YOUR
LOCALS.
>> TO LEARN MORE GO TO