sabena: hello. jeff: hey, sabena, pleased to meet you. sabena: nice to meet you, too. jeff: yeah, she's the director of sales and marketing at an amazing resort right here. tell us a little bit about your place here. sabena: ok, well, as you can see, a beautiful backdrop. we're a 145-acre ocean front resort. we have over 1,200 accommodations, so we have something for everybody. we do families in the summer, conventions year round, so-- jeff: ok, wow. so what we're gonna cook here today, i got a special dish. we got a molasses glazed duck breast here. sabena: yum. jeff: and we got a low country like to do here, i like to score the breast. you're gonna put these lines right across that duck breast, and that's gonna allow that flavor of the seasonings to get right on in that breast. sabena: ok. jeff: look at that. beautiful. now, first of all i'm going to add a little bit of black pepper. i'm gonna add a little bit of salt. then we're gonna take the blackstrap molasses right here, and i'm just gonna put a little bit on the top. that sweetness there is gonna really bring a

sabena: hello. pleased to meet you. sabena: nice to meet you, too. jeff: yeah, she' s the director of sales and marketing at an amazing resort right here. tell us a little bit about your place here. see, a beautiful backdrop. we' re a 145-acre ocean front resort. we have over 1,200 accommodations, so we have something for everybody. we do families in the