Chef Josh Capon

Listen, I absolutely love what you're spitting out.

Two things.

First of all,

Brussels sprouts are 100% having a moment.

Brussels sprouts are on every menu, not just for Thanksgiving.

We just opened up Capon's Shop House.

I got crispy Brussels sprouts with bacon.

Always got those with bacon in your Brussels sprouts.

And we got a little maple glaze.

But I am a big fan of over-ordering.

and ordering an abundance if you go out to dinner with me and i'm ordering and you tell me it's too much too much i'm gonna say listen say that one more time and we're never going out to dinner together this is never too much let's go out to dinner i'm in yeah lose that lose that dope i'm with you now can you guarantee me that everything we're ordering is going to be great no because there's a couple doozies in the bunch so i'm hedging my bet i'm hedging my bet that two of them are going to be clunkers and i want to make sure i have a couple extras

I've never had bear before.

Not a huge venison fan.

Duck, I think, is completely underrated.

Duck is fabulous.

Fabulous.

Peking duck, dry-aged roasted duck breast.

Make sure if you're ever cooking duck, and I'm happy to give you a tutorial, make sure you render that skin.

You got to render that skin until it's nice and crispy.

We just had a chef do a tasting, right?