we welcome executive chef back to our kitchen, rodney scruggs. good to have you here with us. >> thank you. >> what are you preparing today? >> we'll do a little tara chip crusted alaskan halibut. very fresh. a little beef puree. a little wilted le, ks with saffron butter sauce. >> you chose halibut because it is so fresh. >> it is unbelievable. the fish come in less than 24, 36 hours out of the water. out of alaska. beautiful, snow white. really flakes up. a great summer dish to have. >> talk about the beets. >> this is the beets coming from seminole farm. they're like gumdrops. you just plop them in. have fun with them. so, we've got the halibut. we're going to flip it. with television, we'll speed it up a little bit. share the final product. we've got a little wilted leeks right here. we'll add a little butter and salt. >> again, this recipe, you can find it on our web site. look under recipes. rodney, while you're plating there, i think if anyone has been in washington for a long, long time or even just getting here, this is a name that every