we are joined by blake kuhn from clayhouse adobe winds out of california, welcome to new hampshire. and chef tim baines from mint bistro. what are we making for food today? tim: sweet and spicy pork belly garnished with fresh egg. i will show you had him make that all the way through right now. we take the raw -- i will show you how to make that all the way through right now. we take the raw pork belly, season at top and bottom with salt-and-pepper. we have got a little bit of chicken stock going. sean: you brought the largest peppermill i have ever seen in my life. [laughter] tim: hey, good utensils produce good food. place that in a moment right in our chicken stock. we will add some carrots, some celery, and some onions. sean: the basics. our pork belly goes into it. as it goes to a boil, we will cover it up with aluminum foil. sean: tell me a little bit about clayhouse adobe wines. blake: clay house wines is based out of california, about 15 miles from the coast, so we have got some great oceanic influence and produce wonderful wines. what we have here today is the adobe white,