♪
♪ >>>
♪ >>> WELCOME BACK TO GREAT DAY.
THEY CALL IT URBAN COMFORT FOOD
WHERE CLASSIC DISHES ARE
REIMAGINED.
REIMAGINED. GREAT DAY'S CRISTINA KOOKER
STOPPED BY KULTURE DOWNTOWN.
>> LOOK AT ALL THIS.
JUST LOOKS AMAZING.
IF YOUR EYES POP OUT OF YOUR
HEAD, WELL I'M AT A PLACE THAT
DOES THAT FOR ME.
IT'S KULTURE BY THE GEORGE R.
BROWN.
BROWN.
BROWN. WE
BROWN. WE HAVE MINUTE MAID.
I'VE GOT THE OWNER SO THE GREAT
THING IS THEY'VE DONE LUNCH,
THEY'VE DONE DINNER.
THEY ADDED SOMETHING NEW TO THE
MENU.
MENU.
MENU. BUNCH.
BUNCH.
BUNCH. SUPER EXCITED.
SUPER EXCITED. WE'RE GOING TO BE TASTING AND
TALKING ABOUT SOME OF THE MENU
ITEMS.
ITEMS.
ITEMS. KULTURE IS DIFFERENT.
YOU'RE LIKE THE ONE AND ONLY.
TELL US THE IDEA BEHIND IT.
YOU'RE LIKE THE ONE AND ONLY. TELL US THE IDEA BEHIND IT.ú>>
EXPRESSIONS THROUGH FOOD, MUSIC
AND ART.
AND ART.
AND ART. YOU COME IN AND JUST GET YOUR
PALATE SATISFIED.
PALATE SATISFIED. LITTLE BIT OF KULTURE IN YOUR
LIFE.
LIFE.
LIFE. >>
LIFE. >> GET YOUR BELLIES FULL.
YOU SAW THE FOOD.
YOUR EYES GET BIG.
>> SOME OF THESE ITEMS ARE
BRUNCH VERSIONS OF THINGS WE
ALREADY SERVE WHICH IS PRETTY
AWESOME.
AWESOME.
AWESOME. SORT OF A HEARTY BREAKFAST.
YOU HAVE OX TAIL RAGU WITH
GRITS ON IT.
BUT WE ADDED A CRISPY EGG ON
TOP THAT HAS BE POACHED.
AWESOME ADDITION TO A BRUNCH
MENU.
MENU.
MENU. AS
MENU. AS WELL AS THE CRISPY FISH DOWN
HERE.
HERE.
HERE. SAUCE AT THE BASE OF IT.
NEW DISHES, COMPLETELY NEW
DISHES ARE THE SMOKED BRISKET
HASH.
HASH.
HASH. RIGHT HERE WITH A 63-DEGREE
EGG.
EGG.
EGG. WE
EGG. WE MADE IT WITH YAMS WE SERVE
ON THE MENU AS WELL.
WE HAVE LOBSTER BENEDICT WITH
LOBSTER HOLLANDAISE AND A
LITTLE CHILI PASTE.
>> MARCUS IS OVER HERE.
DO YOU HAVE A FAVORITE?
>> YES.
>> YES.
>> YES. ALL OF THAT.
>> ALL OF THE ABOVE.
>> OVER HERE I LOVINGLY CALL
MOTHER DUNCAN CHICKEN SANDWICH.
THIS IS OUR VERSION OF CHICKEN
AND WAFFLES.
AND WAFFLES. A WAFFLE BED.
AND WAFFLES. A WAFFLE BED.ú>> A WAFFLE BED.
>> SALAD WITH GRILLED SHRIMP WE
MARINATED IN OUR KULTURE SPICE
WE MAKE IN HOUSE.
>> WHAT YOU'RE MAKING FOR US
TODAY IS SOMETHING THAT IS
MAKING ME DROOL AND IT'S
CALLED, WE WON'T SHOW IT YET.
WHY DON'T WE MAKE IT AND THEN
WE'LL SHOW IT AND WE'LL TASTE
IT.
IT.
IT. WHAT
IT. WHAT ARE YOU MAKING?
>> I'M MAKING FOR YOU TODAY WE
CALL IT THE SYRUP SAMMICH.
AS CHILDREN, URBAN CHILDREN WE
WOULD EAT THAT AS A SNACK.
MY VERSION IS CHOCOLATE BREAD
WITH CHOCOLATE CHIPS.
SO IT'S ESSENTIALLY A CHOCOLATE
FRENCH TOAST.
FRENCH TOAST. HERE I'M MAKING THE CUSTARD
BASE.
BASE.
BASE. SUGAR, CINNAMON, HALF AND HALF,
MILK.
MILK.
MILK. MIX
MILK. MIX THAT TOGETHER AND YOU HAVE
YOUR BASE.
YOUR BASE. ROLL IT AROUND.
>> I WOULD EAT IT LIKE THAT.
>> IT'S DELICIOUS.
>> SO WHILE THAT'S UP, I WANT
TO TALK ABOUT COCKTAILS.
PINEAPPLE INFUSED BELINI.
>> A FERMENTED DRINK MADE OF
PINEAPPLE.
PINEAPPLE. >> I'VE HAD SOME WHATEVER
THAT'S CALLED.
THAT'S CALLED. BRUNCH.
BRUNCH.
BRUNCH. 11:00 TO 2:00?
>> 11:00 TO 2:00 ON SATURDAYS.
AND IT'S SOMETHING WE'LL
UNFOLD.
UNFOLD.
UNFOLD. WE'LL START ON SATURDAYS AND
MOVE INTO SUNDAYS.
RIGHT NOW JUST GOING TO GET
YOUR MOUTH SATISFIED.
>> Y'ALL ARE JUST FREAKING OUT.
LET'S SEE THE END PRODUCT.
CAN YOU HOLD THIS MIC?
I HATE TO TAKE YOU AWAY FROM
THE DRINKING.
THE DRINKING. I WANT TO TRY THIS.
>> SO THIS IS THE END PRODUCT.
SERVED WITH BACON JAM, MAPLE
PASTRY CREAM AND A RASPBERRY
SYRUP.
SYRUP.
SYRUP. >>
SYRUP. >> SALTY AND SWEET.
BEST OF BOTH WORLDS.
>> AND IT REALLY GOES GREAT
OVER THERE.
OVER THERE. >> CAN I HAVE ALL THIS AFTER
WE'RE DONE?
WE'RE DONE? >> INVITE EVERYBODY OUT.
>> Y'ALL COME TO KULTURE AND
SEE US.
SEE US.
SEE US. BRUNCH IS FROM 11:00 UNTIL 2:00
ON SATURDAYS.
ON SATURDAYS. LUNCH IS 11:00 TO 2:00 MONDAY
THROUGH FRIDAY.
THROUGH FRIDAY. DINNER.
DINNER.
DINNER. WE SHOULD TALK.
THIS GOES WELL TOGETHER.
>>