. >> working with fellow chef and business partner jamie bissonnette, their group runs boston kapa and. welcome, ken oringer. >> so psyched to be here. >> this is quite a table and some incredible presentation here. so tell us what's in this show. >> well, let's start with this first. >> let's start with this. >> this is what we call the one and the grapefruit. to have people carrying grapefruits. we want people to have fun. so this is kind of a play on a margarita, but it's not as sweet. a little more interesting. and just something that sets the tone for little donkey which is global, small plates which when chefs cook sometimes they get bored with cooking like italian food or spanish food or a certain type of food. so when people come over to my apartment or jamie, my business partner's apartment, we kind of take whatever we have and we wing a meal. we just have fun cooking spontaneous really eclectic food. >> the things that you love. we have fried chicken sandwiches. >> so this is a thai style that the chicken is marinated in pickle brine on a martin's roll. we have sweet potatoes