Neil Saavedra

Middle position?

So, nice to see you.

The spread is awesome.

No, this is great.

And the fact that people are getting a taste of so much, not only the proteins, but the sides and the magical way that Chef Bonotto is putting them together today.

Do you get excited still when you see people try or sample the product?

Oh, yeah.

Oh, yeah.

It is, and there is technique involved in the entire process, and I've seen people cook something perfectly and then cut the wrong way, and it's like you ruined it.

No, I actually judged a – I was a guest judge at a barbecue event.

and someone did the it was a brisket and they did the cardinal sin of cutting with the grain and i'm like you're you couldn't you're not going to be able to eat this it's going to be like eating string you know so uh it's like the end of asparagus when it gets all stringy oh yeah it's like exactly

and that and the smell of everything coming off there so you you go to a lot of these events and get to see are there things that i know you have your favorites because we've talked about them but are there things that you see that chef like bonotto does or one of the other chefs that you work with where you go oh i'd never thought of cooking it that way yeah give me the the recipe or the tips there

I have a lot of fun working with Chris.

He's going to be popping on with us in a little bit.

We're going to talk about not only what he's cooking here, but also where you can have his food at multiple locations and restaurants and the like across the Southland.

But we're going to get into that with him.

Oh, well, do you have your collard greens without the pork then?

Look at you.

I've actually had some vegan collard greens that blew my freaking mind that there was no pork in them because they were put together so great.

All right, stick around.