how do you like my feta placement?sil, and nice freshness of summer. >> are we mixing all up or serving? >> as is. you have all of the time in the world to spend with your family and guests. >> simple salad, good stuff. i'm going to try this. >> i'm going to heat my pan, a touch of olive oil. >> how hot, the pan is very hot. >> fresh mussels go in there. >> these mussels they don't take very long. >> no, the best thing about this dish is you're looking at about three or four minutes from start to finish. >> okay. >> you can have time with your family, have time to enjoy the weather, time to do whatever you want. so they're in there heating up, a bit of white wine. >> white wine goes in not long after the mussels go in there. >> that's going to steam them up. you know they're cooked when they're open looking fresh and plump. that's a minute or two. the sauce. >> tell me about the sauce. >> this is easy, almost like a dump sauce, dump everything in the pot, bring it up to a boil. your kind of sauce. >> we like that a lot

sand and stuff with feta cheese and spinach rescue from your local dumpster. and a beautiful little orange citrus bird luck. take his lead from one dozen times or egg whites to the strawberries are one hundred percent. hamster. delicious. i'm strictly law i. found myself wondering through trader joe's hoping for certain items to be waiting for me in the dumpster that night i got excited when i saw a bad tomato in a pack of four more meat that had turned the slightest shade of brown anything dated for the next day would most likely be in the dumpster even though the sell by best by dates don't mean the food is bad they're just overly cautious states for absolute freshness and protection from possible lawsuits i dreaded more lock them stores which seem to be a growing trend to keep dumpster divers out and ensure total waste. this is the trader joes rip it out many many many times and they locked it so the food can then rot inside the dumpster set of people getting it that's that's smart. i don't know i don't even want to take all this food on the side. i'm tired

we got some--a little chicken, spinach, with feta. we got some bavarian bratwurst, hot italian over here, and in the middle, hawaiian portuguese. >> think that's gonna be enough sausage? >> tell me. you tell me. >> but besides education, the group has one other purpose, to promote the wines that are currently being made by african-american vintners, and every summer, they get the opportunity to do both at their annual luheon and panel discussion. [applause] >> the wine is great, and these--i didn't know anything about the african-american vintners association, so it's all news to me, but the wines are wonderful. >> that you've got folks who've always had an interest in this, but now they have a chance for us to demonstrate what they can do. um, mr. mcdonald, i guess is like the godfather of this whole thing, from what i hear. [no audible dialogue] >> so while each man had their own goals going into the group, their successes together have tasted sweeter than they ever could have imagined, which makes sense. after all, how fulfilling a

we got some--a little chicken, spinach, with feta. we got some bavarian bratwurst, hot italian over here, and in the middle, hawaiian portuguese. >> think that's gonna be enough sausage? >> tell me. you tell me. >> but besides education, the group has one other purpose, to promote the wines that are currently being made by african-american vintners, and every summer, they get the opportunity to do both at their annual luheon and panel discussion.

feta cheese. throw it in there. >> george, is this taking you back?an. right? so you get that all going. that's going to be our sauce. we did a beautiful cucumber relish. lamb, perfect pairing. we got the fresh mintz in here and there's that tiki sauce. all right. we want our glue. that's why we build it up from the bottom. glue that on right there. >> go for it. >> our delicious lamb. >> don't forget that. nice and caramelized. wine in there and our cucumber relish. on top for color, texture, color. get after it, josh. don't be afraid. be careful. nice? huh? >> it's good. a little messy but, you know, sandwiches should be messy. maybe not on you. >> beautiful. >> yeah. >> you guys -- >> i got ourselves some plantains. we cut them and split them. we fried them once now we're frying them again so that's in there. these are tottonoes of the plantain. your ripe and unripe. you wantnto make sure you don't eat this raw. you got to cook these for various reasons. >> i can now tell you that greek taco was delicious. okay, now i'm done. >> that's why i'm the