Third Annual Ben's Beginners Cooking Contest - Datz Tampa

Hey everyone, I'm Chef Dennis and welcome to DATS in Tampa. We're getting ready to start the Ben's Beginner Cooking Contest and we're going to be bringing up Chef Andy from DATS in a little bit and we're going to be speaking with a few of the representatives from Uncle Ben's. So we're just getting ready to get started and thank you all for coming and thank you for hanging in there while we're getting the show going. I'm gonna— camera's on and we're getting ready to set up there and we have people milling about. There's a lot of families out there that are going to be taking part in the actual cooking contest. Or not contest, the cooking lesson, I should say. The contest is something you can go to the site that's in— the link is in the event page. And if you're interested in getting involved in the contest, you can sign up there. It's really easy to do, and if you have children that you want to cook with, it's something they can get all involved with. So we're getting ready to start, and thank you for coming. We're going to get fired up here in just a few minutes. I see Chef Andy walking by me, so he's getting ready to kick off the event, and we'll take it from there. So I don't know if any of you remember, we were here at DATS for the Food and Booze Show and ate and sampled so many delicious dishes. We had the bacon appetizer, which was When Pigs Fly, that was just simply amazing, followed by a burger. And I hadn't eaten beef in like 18, 20 years, so it was a little shock to the system, but it was delicious. We had some great cocktails. Chef Andy's out there now. Bear with me and I will try and go set up the microphone out there so you can hear.

All right.

That's good to see. So like I said, we're in our third year here.

And this—

And we probably— it's a long— not a long day. This goes on for a few hours, so there may be more people coming in later on in the day. And also, today is Wednesday, and in Florida we've already started school, so we have a lot of kids that are also in school that might have been here. But we're really lucky to have been chosen as one of the locations for this event. And I'm really excited to be here. So if you have, once we start going, if you have any questions for the Matt, for me, or for Matt when he comes up here, or for any of our other guests, please feel free to ask. And we'll get you going in just a little bit. So if I could tell some jokes or juggle, I would be doing that right now. But instead, you just have to put up with me talking. Which I'm sure you're used to by now. We've got a Food Boo Show coming up tomorrow, and it's going to be at the Southern Moon Smokehouse and Brewery, and it's in Orlando. And I've been fortunate enough to eat there a few times, and the food is just wonderful. So we'll be talking to the chef from that restaurant tomorrow, and that's at 2 o'clock Eastern time. And Mia Voss will be sitting in her office in Denver munching on stale crackers, which is what I've been doing when she broadcast. We're up for a lot of fun and just going to enjoy ourselves with the food and booze tomorrow. So I'm anxious to see what Chef Andy's cooked up for us today too, because he does such a great job with the food. If you remember him from our show, Dat's has been very kind to us. They also have another restaurant in Tampa and it's called Roox, R-U-O-X, and they had a— they're getting ready to open for real. Another soft water. They want everything to be perfect when they do roll out, but it's coming in the next couple of days. And then next to Dat's there is a world-class bakery. Home Dough. It actually— coffee that they serve there. So I maybe hit it there after this show and grab a piece of cheese All right, about that today, uh, try and put this up on my phone before we start the main events. See if I can turn my phone into a hotspot real quick. The joys of Hangouts on Air. You kind of love it, don't you? It's really more than you might think it is when you get started on this. But you know, not a big deal. Life goes on. It's a Hangout on Air. It's a free product from Google. It works wonderfully when you're wired in. It's when you are broadcasting through Wi-Fi that you run into some problems. But, you know, we're going good here. Let me see if I can get this switched over to my phone. It says the hotspot is active. So all I have to do is find it. Okay. Okay, I think we're back live now, so let's try this again. So thanks for, uh, for being here with us today, Matt, and tell us a little bit about what we're doing today for Uncle Vince.

Absolutely, Dennis. Thanks, uh, thanks again for having me. Really appreciate it. We're here in Tampa at the first of our 5 kickoff events nationwide to talk about the Uncle Ben's Ben's Beginner's Cooking Contest. And it's a contest now in its 3rd year, and the whole purpose is to get children in the kitchen cooking meals with their families because research has shown that if you introduce cooking to kids at a young age, it leads to healthier meal choices throughout the rest of their lives. And that's something that we're very passionate about at Uncle Ben's. It's something we believe in, and, and who can really argue to get families in the kitchen cooking together, right?

No, that is the best thing you can do. I mean, I was teaching culinary for a while and I taught high school girls, and that was the big thing that I taught them. I said, "You want to be able to cook. Get in there with your family and eat." You know, you don't have to be— it doesn't have to be a masterpiece each time you cook, but the fact that you're doing it together, you're in the kitchen and you're sitting down for a meal, it's just very important. And I'm really happy to hear that Uncle Ben's has taken an initiative with that.

Yeah, so this is our 3rd year of the Ben's Beginner's Cooking Contest, and the contest is open to children from K-8th grade, and all you have to do to enter is submit a short video, 3-minute video, of your family cooking a rice-based dish together, upload it to our website, UncleBens.com, and you're entered to win one of 5 grand prizes. Each grand prize consists of $15,000 to the family, a hometown celebration with celebrity chef Marcus Samuelsson and a $30,000 cafeteria makeover for the child's school. So we're giving away 5 of those this year.

Let me tell you, when I was at school cooking, I would have loved to have that makeover. I would have pushed this like crazy to get some new equipment into my kitchen. So that's really a great way to promote this and get these guys cooking. Now I know we don't have as many out there today. I was telling you, school isn't in session until 4:00.

Right.

So there's probably some that will join and sign up later. I'm sure once the word gets out of what we're doing, we have a lot of bloggers here today too, so they'll be sharing the message, I'm sure.

Yeah, it's very important to spread the word, whether you're at one of our launch events across the nation, you know, we're going to Cincinnati, San Francisco, Boston, and Atlanta after Tampa, or whether you find the information through our Facebook page or through our website, UncleBenz.com, or it's just word of mouth, but it's all about, you know, obviously the grand prize is They're amazing. And like I said, we're giving away 5 of those, and that's a great goal to have. But the ultimate goal is to get the children cooking with their families and family mealtime.

Excellent. So when is this contest over?

So it started a couple of weeks ago in mid-August, and it's open until October 10th. And then we will shut down the first portion of it and review the videos, and we will have a vote online as a part of it. Portion of it as well through our Facebook page. And then we will choose 25 finalists, and then in December we'll pick the 5 grand prize winners and we'll celebrate with them. Very good.

So will you bring them all together in one place for the celebration?

We will actually have 5 distinct, unique celebrations in each city. So the first 2 years we saw the great impact that this cooking contest had in each city and the communities that rallied around these children and the schools and how many people people got involved and said, look, we're starting a great movement here, so let's affect, you know, positively affect more communities, and that's why we're giving away 5 of these.

So where are you going next after this? Is it Cincinnati?

Next week is Cincinnati, and the following week is San Francisco.

Maybe you can get some of them to do their famous Cincinnati chili over rice instead of pasta.

Instead of pasta, yeah, that's a great idea.

Because I've always, you know, coming from Texas, we never put it over pasta. It sounds really interesting and I would like to try it, but I'll take it over rice instead.

Well, it's definitely unique and it's different and it's special to Cincinnati, but I like that idea. And that's a great point, is we're all about creativity. Rice is one of those dishes that can kind of go with a little bit of everything. So yeah, if you have a great recipe with chili, maybe try it over some rice. And as part of the video, we want to see enthusiasm, we want to see the family coming together. And of course, creativity and healthy meals is super important as well.

Well, I know all the years I spent in the restaurant, Uncle Ben's was the only rice, you know, that I really wanted to see. Sometimes you're forced to take off-brands, and you can tell right away when you cook it, whether it's in a steamer, we cook it in the oven, or if it's stovetop, it just does not come out the same. And, and some people just fail to realize that there is a difference.

There is. Yeah, we're very proud of our brand. It's the It's the number one rice in America, like you say, for a reason. And we understand how pressed some people might be for time, so that's why we have our Uncle Ben's Ready Rice, ready in 90 seconds in the microwave. And of course, we have many varieties of our traditional rice as well. And it's just amazing. It's great to see the Uncle Ben's brand name. Of course, it's a worldwide brand too. So we're very proud of it, and of course, leading to a great program like Ben's Beginners as well.

Great. Now, we do have a lot of viewers around the world. Around the world, and I actually have a friend in England who teaches— she homeschools her children, but she teaches kids to cook. And then I have a friend down in the Caribbean, Larry Fournier, and he has a lot of classes with children. So I mean, there's people all over the world watching us that have access to Uncle Ben's, so we should try and get the message out to them as well.

That's amazing. And yes, speaking of worldwide, we have launched Ben's Beginners in several different countries. Starting this week we launched it in the UK, so your friend in England as well is part of it, or could be part of it. Oh, really? Yeah, absolutely. So it's great to see that this is a program that started in North America, in the US and Canada, and it's growing worldwide. And obviously the impact is great and we love it.

Very good. Well, thank you so much for your time.

It's my pleasure. Thanks so much for being here and having us.

Great. I'll see you soon, I guess. Andy will be over pretty soon.

Sounds great. Thank you.

That was a lot of great information, and we're going to be bringing up Chef Andy in just a little bit and possibly have a few other guests. Loving it here at DATS, and I honestly can't wait to eat something. I can't wait to see what Andy has made for us with the rice. Still acceptable. So if you guys do have any questions, please feel free to put them in the comments and I will do my best to answer them. Sorry about cutting in and out there. It is, you know, when you use Wi-Fi, you're at the mercy of Wi-Fi. So hopefully everything will stay running and we will be good to go. Okay, I think we're— it looks still to be about the same. I had such a better picture before and I was hoping to get it back. Thank you for bearing with us. Do appreciate your time and your patience and we'll have They're just having fun out there. They're getting into the serious making. I did see some taco shells out there and some other items to be making with it. So they're having fun and they're having a lot of fun. Lunch at the same time.

Gotta love it.

This is a different kind of HOA for me. We're actually on the road, we're using Wi-Fi completely, and you can see we do have an occasional hiccup with it, but I think for the most part we're doing pretty good. I'm actually running off of my phone right now. That seems to be be the most stable connection that I have, so hopefully it'll stay, hang in there for us. You know, the problem is too, when you get a lot of social media people and they're all using the same Wi-Fi network, they tend to draw some of the bandwidth away from what you're doing. So it looks like the picture in there looks pretty good. I think we're back here. Well, Andy will be here shortly. I see him making the rounds. We're having a good time here. I can smell that food. I, you know, I wish we did have smell-o-vision sometimes because because you can really smell how good everything is coming from the main dining area over there. It's really good, really smells good.

Yeah. This is Lisa Dorfman, a registered dietitian.

All right, come on, Lisa, sit down.

Oh, awesome.

All right, and now we have Lisa Dorfman joining us, and she's a registered dietitian. Very nice to meet you.

Nice to meet you. Thank you so Thank you so much, Dennis.

My pleasure. Now, are you local, or are you from, uh, coming from Uncle Ben's place?

Well, I'm, I'm local, down the block in Miami. Okay. And with Uncle Ben's, um, as a spokesperson with our company.

Very good. So how's Miami? I have not made it that far south yet.

Miami's awesome. Um, it's changed in the past 34 years that I've been there, but it's just one of the most awesome cities to live in food-wise. And just, you know, can't beat the weather.

Well, you know, I came down from outside of Philadelphia, so I am just loving life in Florida. You know, we missed the winter completely, which was fine by me.

Yeah, absolutely.

We're just starting to get out and about a little bit more, but we haven't gotten that far south yet. But I will make it down to the beach. Come on down. Absolutely. So why don't we talk a little about what you're doing at Michael Benz today? And some of the things that you'll be sharing.

Well, my role here today is really to meet and greet the families who are coming here today, to answer some questions that they may have about, you know, those little things that become challenges around mealtime, picky eating. And you could see as they're preparing their little meals, who likes what, you know. So who's leaving off the salsa because they don't like tomatoes? Or who's leaving off the beans? And that's quite normal. You know, when kids are growing up, they get into food chats. They don't change much. We don't change much. We tend to like what we like.

Sure.

And so you eat a lot of what you like and then leave off the rest. But, you know, then you run into some problems with getting a balanced that you need and all vitamins and minerals. What we do know is having a serving of rice a day does encourage you to eat better. Research shows that you will eat more vegetables, you will eat healthier, you will weigh less, you'll have less incidence of metabolic syndrome, which is almost epidemic proportions these days, lower rates of obesity and, and lipids and blood pressure. And so there's lots of benefits to having rice in the diet.

Well, I know everything seems to go well over rice. So if you're having vegetables that maybe you might not want to try by themselves, once you put it over rice with the sauce, it changes the whole aspect of it. And, you know, I used to torture— we had a dietitian at the school I was working at, and I would torture her occasionally just for fun. I hate to say, we'd be cooking quinoa and different things like that. I said, well, it's much better when you put cheese sauce on it.

Just cover it with cheese.

So the rice, rice and cheese is perfect, and beans. And then you can add different proteins in. So if you're not a meat eater, you have a lot of other options that just go so naturally with rice.

And rice is just, um, it agrees with most people.

Yes.

You know, there's no gut issues. There is no gut gluten in rice. It's plain, it takes on whatever, any flavor that you put. So it could be, you know, curry, it could be Italian, it could be Asian seasoned. I mean, you know, as a chef, that rice is just awesome, versatile. I mean, it's even in dessert, rice pudding. Um, so it could go a number of different ways and work for most Very good.

What is your favorite rice dish to make?

Well, I have been a vegetarian since I was 15, so I eat rice almost every day. And what I like about rice is that I could throw any kind of vegetable in it, and I don't have rules about double starches, so I'll cut up potatoes and put it in rice. I'll put corn in rice. I'll put other greens in rice. So you had mentioned quinoa. I'll throw quinoa in my rice. What else? Beans, lentils. I have a rice cooker now that makes life a lot easier. And I just, I throw the, I hate to say the kitchen sink in it, but really anything that has color and fibers and nutrition. So it's hard to say which is my favorite. It always seems to be my favorite when rice is included in the meal.

Absolutely. Yeah. And I love mixing it up with greens and adding, even adding vegetables into it just to make the side dish more than just rice, you know, throwing some nice fresh broccoli in there, steamed.

Love it.

You know, peas, like you said, or rice or corn. And you can do so much with it. I actually made a rice dish I'm trying to remember what I put over it, but I put fresh peaches in it. Yeah. And gorgonzola crumbs.

Oh, so there was like a kick to it at the end.

Yeah, I, you know, I cooked it up. I had corn, rice. I'm trying to remember what else it was, but I didn't put the peaches in to cook because I did not want them all soft and mushy. Right. So once I finished it, I folded them in fresh into it and then put the gorgonzola— because I didn't want the gorgonzola to of carbs either, but it's just rice just really helps build the plate out. You know, in terms of restaurant too, it adds more volume to the dinner that you're serving. So you can— and we do, we are guilty of eating too much protein in this country, and it's a good way to help cut back on it. You can get a little fuller from something else.

Yeah, and customers like that too. They want to see a full plate. It's inexpensive, um, it's easy to prepare. Um, I love the idea of peaches, and I often make savory dishes and top it with, um, berries or currants or, um, dried cranberries, throw it in just for that, like, because we all love sweets, sweets and salts and, um, and rice, and we're kind of saying comfort food with that salted and Sweet. Yeah, perfect.

Absolutely.

Absolutely. Well, thank you very much, and I hope you have a good time here with Andy and everything else that's going on. And then, are you— will you be going to each city as well?

Um, I will not be visiting each city on with Uncle Ben's, but they'll always be— they'll always be with me. I'll take my little pouch with me, and I, I have actually carried Uncle Ben's pouches because I have gone to places gotten in late at night where I can't get, you know, a decent meal that late, and I'll just—

yeah, I know.

It's the only rice I have at home, and I was telling Matt, I said, you know, sometimes I'm in restaurants where they make you buy other brands, or— and it's just, you can tell, you can tell there's a difference. And I don't want to hear that there isn't. It's just a few cents cheaper and the cost of what rice is compared to other items you're going to buy in the meal, it's not that expensive. And you want to stick with something that's really good.

Yeah, and reminds you of growing up. We grew up on Uncle Ben's.

That's all there was, you know, really. Uncle Ben's was a household name, and it still is as far as I'm concerned.

Thank you so much, Dennis. Thank you.

Very nice to meet you too.

Pleasure.

I look forward to seeing you again.

Thank you. Back to the kids.

To the kids? All right. Send Andy my way if you see him.

Okay.

Thanks. Well, that was wonderful, and we had a nice talk with Lisa Dorfman, and she is a registered dietitian down here in my new home state of Florida. She's in Miami, which I have to see. I was going to tell her my only real knowledge of Miami is what I've seen on Dexter. So that could be quite interesting, though. Gotta love Dexter. I'm gonna miss him. Still trying to get my car comment tracker working, so I'm sorry if I haven't had— there we go.

Back up.

So I haven't been able to do too much with that. See if it will come back up for me. They changed comment tracker a little while ago too, so we have some different things we have to do to make it work. It seems to be working again, but I have no comments in my comment trailers. Something is not quite right, but you know, it is what it is on days like these. And Andy will be over shortly and we can talk to him about some of the things he's made for today and move forward. Yeah, looks like I lost my other camera somehow, but might be better off in terms of bandwidth. I hope everyone is enjoying a wonderful day where they are. Thank you again for staying with me and on this day. There we go. Let's see if I get this back working. And again, remember, if you're around tomorrow at 2 o'clock, I will be at the Southern Moon Smokehouse for the Food and Booze Show, and we'll be sampling. It'll be a carnivore's delight tomorrow. Be sampling all kinds of meat, and they actually do have— last time I was there, they— I saw a jackfruit, and I had heard of jackfruit. I've never seen one they are humongous. And I smoked it and it comes out just like pulled meat, like pulled pork or pulled chicken. And it was really quite interesting, very fibrous. It is a nice substitute for meat. It's a vegetarian option. And it also takes on the flavor of pretty much anything you add into it. So by using the different sauces, it really came out well. If I can get my stream back. Aha, here we go, stream is back. Carmen Mandy says switch rice and pasta, they're interchangeable many times. That is true. Coach G Moore is agreeing with Carmen about the aromas. And you know, if you could smell what I smell here, you would be as hungry as I am right now. Cheryl Deuce is in the house. Saying hi to Coach Moore. Here's Carmen talking originally about the aromas. I don't know how often I'll be able to watch your events and hear about the aromas. The conversations about aromas make me so hungry. And just imagine, you know, me being here when I can't eat them, how I get really the juices flowing by smelling it. Everything that they're cooking and serving. It really makes you hungry too. Someone was talking about Apple coming out with a new smell-o-vision for their HOAs, but I said I really wish they wouldn't because I'm afraid they would call their new app for it iSmell, and that doesn't seem quite to be appropriate for food. But here comes Chef Andy. I see him jogging over. So how you doing, Chef Andy?

I'm good, how are you?

Good to see you again.

Good to see you. Google Hangout, hello.

Yeah, we got to get Andy doing these Hangouts soon too so he can become a star Google+er.

Absolutely, I'd love to.

We'll get you doing that. So what did you do out there today?

We did eggs barbacoa. We did a really easy version that kids can make at home. We're really trying to get families back in the kitchen together. You know, like I said, I've got a lot of great memories growing up being in the kitchen with my grandmother, you know, and again, her famous meatloaf. That's been on the Travel Channel, on the menu at Datz, who would have thought, you know? So you never know.

I'm telling you, our grandmothers, mine included, have cooked more delicious meals. Absolutely. And the fact that you're— they do have a little more patience for you than your parents sometimes.

They do, because they can give you back. They can give you back, your parents can't.

Yeah, they can sugar you up, get you all full of energy and send you off.

And then send you home with your parents, and that's exactly what my find it constantly.

So we have a nice— looks like we have a nice group out there.

We have a great group out there, um, good turnout. So we're really happy. All the kids seem to enjoy what they were doing. Um, it was great to see again all the parents and kids here together cooking, and that's— that was the goal.

It was quite an accomplishment to have DATS chosen as one of the 5.

We were— we were really honored to do it and really excited. And again, this is right up our alley, you know. I mean, we're— we're heavily into promoting the foodie culture, and if you get them while they're young, you know, keep it alive.

That's the whole thing, and you have to teach them that it's fun. I hear from so many people like, "I don't like to cook. It's not fun." It's absolutely fun.

Yeah. You know, you can't look at it as a chore. It can be a great thing. Again, everyone's involved. Everyone's helping out, teamwork, just like we do in the kitchen here, and it's a great thing when it all comes together. It's just like a big orchestra. Absolutely.

You know, yeah, you know, it is. It's like you said, it's how you approach it. I think if you have parents that enjoy cooking or someone to teach you that enjoys cooking, then it changes your whole philosophy.

Absolutely.

And I think once you find out that it is fun, you're more apt to try. Like, one of my favorite sayings, and it was funny to hear them teaching these students, is I would always say, "It's not rocket science, guys." No, it's really not. It's food.

It's not. And you know, there are rules to food, but there aren't really rules to food. You know, if you— the rule is if you like it, it's good, and that's really all that matters, especially at home. You know, like I said, I'd watch my poor mother come home at 5 o'clock and she's like scrambling to try to throw a Swanson meal in, you know, because we didn't know. And, you know, hopefully what I can accomplish is teaching them that it's not hard to make these great things, you know. And again, we had fun with chicken nuggets and tater tots, but sure, you know, we— the world has evolved quite a bit since then, and we now know that there are better ways to go about it.

Absolutely, that's for sure. And even with the microwave, you know, it doesn't mean you have to always use it, right? It's good to have for some things if in a pinch, if you need to get something on the table. Absolutely. But if you can just take some time and cook— and what I used to always teach my students too was if you're making something that you can double and freeze half of it, exactly, then you've got a meal go for those times.

Yeah, you're absolutely right. And the great thing about the eggs barbacoa that we did today, it's barbacoa on Monday, but it might be taco night on Tuesday because you've got all those ingredients left over. You know, it could be a soup. You can turn all those ingredients into a soup. You can use that Colorado sauce, you can add some stock to it. So you've got, you know, it's, it's fiscally responsible, I guess, would be the word, because you can reuse that food almost half the week. Oh, that's it.

And you don't want to waste anything.

No.

With the prices of food today and just how tight our budgets are.

Absolutely, and the pork too, that's so fun. You can experiment, you can do anything with that. Look online, find some great recipes, any kind of citrus in a crock pot and you've got yourself a winning dish.

I know one of the best things about— I just started using slow cookers, I never had one and I got one, and it's the fact you cook such a big piece of meat sometimes. I don't have a large family, but you can Ziploc it up.

Oh, absolutely.

And then use it, I mean, great in pasta sauces, make chili out of it, tacos out of it.

Yeah, they also make great vacuum sealers now. And also if you want to take it a step further, you can marinate that stuff and vacuum seal it, and maybe even sous vide it if you feel up to the challenge.

Now, how could someone without any real knowledge of sous vide sous vide at home?

Sous vide is actually one of the most simple things ever. I do recommend Googling it just for safety, but basically it's a water regulator that you're gonna tell it what temperature you want that meat and it's gonna keep it consistent. And really the trick is find the right spice rub, marinate, or marinade anything, put it in there with it, seal it up, and just let that meat soak in all those flavors, you know. And then you're gonna cook it in the water and it's gonna be perfect every time. Now do they need some kind of special There is an actual sous vide machine, and it basically just hooks on the side of a regular stovetop pot, and it controls the water temperature.

So that's all it's pretty much doing?

That's it. And, you know, they range anywhere from $100 to, you know, $10,000 for commercial use. But, you know, it's an easy thing to have at home, and again, it's a very easy thing to do. You know, it allows you to buy all those meats and stock up, you know, get them in there. The longer they sit with you put that seasoning on them, the better they're going to be. And since there's no air in there, the meat's not going to turn, it's not going to go bad. You're almost going to cure it, and then you're going to cook it off, and it's great.

So to have even more flavor—

absolutely. Yeah, the longer the better, you know.

So that's a good lesson for everyone too on sous vide.

And there you go.

And it's not difficult to do. So anything you can do to change things up, make things fun—

yep, absolutely.

You have to think that way and get in the kitchen, in the kitchen with kids, your whole family. Make an event of it. Maybe you can't do it every night of the week, but you should find at least one or two nights a week that you can get in as a family and try and make something together.

Or even just holidays, you know, even if it's just a few occasions a year where everybody's getting together. I mean, that was one of my favorite things about holidays is the fact that everybody was bringing over all this great food, and, you know, we got to help, AKA make a mess. But, you know, it was It was great. Those are the things you remember. Again, food kind of unites people.

Food is a great uniter. It brings a lot of people together. Now this is one good thing about these Hangouts too. If you have not thought of it, if your family is scattered across the globe, you can have a meal together. Get them on these Hangouts. Everybody's got it. You can use your laptop cameras. If you've got a Mac, they work even better. You could set it up and have a meal spread all over.

You could have a Skype video.

Dinner.

You could have a Google Hangout dinner.

You could make it together. You could all be making the same thing, and then you can sit down and eat as a family. It's something you haven't done in a long time if it's hard to get everybody together that's all over the world.

Maybe that would be great. Maybe we should throw the world's biggest internet dinner party. That would be nice. Or the world's biggest pizza party, and we can do it all through Google Hangout and just have everybody on there eating.

There you go.

Because who doesn't want to look at our beautiful Faces just mowing through pizza.

I know, I know. Pizza's a wonderful thing. I'll have to talk to you about where to get a good pizza around here too, because coming from the North, I'm going through a little bit of pizza withdrawal.

Oh, it happens. Believe me, it happens. Well, it was great talking to you.

It was great talking to you too.

I've got to run back.

All right.

Absolutely. Bye, Google Hangout.

Thanks a lot, Chef Andy. We'll see you later. So thanks so much for joining. We ran a little bit late. We started a little late, but I appreciate you all being here. And see you real soon. I'll see you actually tomorrow for— I forgot which show we're doing— for the Food and Booze Show with Mia Voss at the Southern Moon Smokehouse. So thanks again.