bordeaux, a mushroom duck and foi gras. >> so that's a glorified pig in the bank. >> pig in the bank, i like it. >> that's the only thing left in the bank when you're done here. what's up with the pizza? >> a staple at any party but that's not chef boyardy pizza. $40 a pound mozzarella. $200 a pound parmesan. we put plenty on. >> oh, yeah, put it all on. we got to get our money's worth. >> you got to have chilly with your party. >> yes, you do. this is good. >> we use prized ragu. and we just kind of put the chunks in. we don't worry about how many. we lay it right on top. >> oh, that's good. and we finish it off with $40 a pound bleu cheese. >> i think might be a thank you. >> nachos made with a 4$450 a pound and $9,000 worth of meat. we use this for the nachos. we have a $200 a pound cheese sauce on there. home made pico digaio. this is our filet on the bone, our tomahawk, our sir loin. is. >> can i eat this like this? >> that's like a fred flynn stone bone right there. >> of course what goes on this package is the finest of wines, dom perignon. when i give you the bill, ken s kendi