Host: Party host Kalpana and event planner Jes Gordon have just two days to plan the perfect breakfast gathering for five. They’ve created a wonderful atmosphere and are ready to move on to the menu.

Jes Gordon: So obviously, one of the most important elements of our breakfast party is the food.

Kalpana: Yes!

Jes Gordon: Yeah!

Kalpana: Yeah, finally!

Jes Gordon: So, I brought you a wonderful chef named Glenn Harris from Jane Restaurant in the Neptune Room here in the city and he is going to guide our path to a magnificent breakfast today.

Glenn Harris: I am. We’re going to make some cool stuff this morning. We’re going to make a big furtada. It has asparagus, home made sausage. We’re also going to put some Fontina cheese in it. With that, we’re going to serve a smoked trout salad with ruby red grapefruit and toasted almonds and home made French toast, it’s crème brulee buttered and we’re going to serve it with caramelized banana and raspberry. And we’re doing these cool cocktails. We have a peach and champagne cocktail with some fresh spearmint.

Jes Gordon: I am going to give this a try and I am going to go sit down while you guys get to work.

Glenn Harris: —

Jes Gordon: Okay, see you later.

Kalpana: Bye.

Glenn Harris: This is our breakfast sausage we’re going to make. And what we’re going to do is we’re going to spice it up.

Host: Kalpana is adding crushed red pepper, brown sugar, white pepper, browned ginger, nutmeg, sage, salt and cracked black pepper.

Glenn Harris: That is coming together nicely and what we’re going to do is we’re just going to brown that off and then we’re going to mix it with our other ingredients. You just put it in, that’s pretty heavy of that pan.

Host: And to continue cooking to furtada, Glenn and Kalapana add asparagus simply roasted with salt, pepper and olive oil to a bowl of beaten eggs. Next, they add Fontina cheese, their freshly made pork sausage and some cracked black pepper.

Kalpana: That looks good.

Glenn Harris: That looks great. And why don’t you go ahead and add the eggs to the pan.

Kalpana: Okay, so just spoon it in.

Glenn Harris: So, we’re going to take it off the fire and we’re just going to place it into a preheated oven. It’s about 350° and we’ll leave it in there for about 20 or 25 minutes.

Now, the fun stops.

Kalpana: All right.

Glenn Harris: Jane Restaurant’s famous crème brulee French toast. We have a bunch of eggs. Why don’t you go ahead and add some heavy whipping cream to it? I don’t think you need all of it but a good amount—

Kalpana: —

Glenn Harris: And don’t be shy. There you go. Put some elbow grease.

Kalpana: Mind if it splashes everywhere.

Glenn Harris: I use to wear an apron if you do a lot of splashing. And it also have vanilla bean that I sprayed into it and I am going to add the sugar while you’re whipping it up. Then I have some extra special.

Kalpana: What’s that?

Glenn Harris: This is good bourbon.

Kalpana: Really?

Glenn Harris: Yes. It’s going to be fine. When it cooks, it will burn off most of the alcohol. And now, here we have some beautiful, fresh brioche bread that we cut into cool, little cubes, so it’s a little bit different, it’s not like your normal—

Kalpana: Normal.

Glenn Harris: Flat, right like you pulled it out of a one of that bread box.

Kalpana: And we’re going to soak.

Glenn Harris: And we’re going to soak that that in there. Yes, we are.

Host: After the bread is thoroughly soaked, it’s placed on a sizzling hot griddle and then browned on all sides.

Glenn Harris: Oh, it looks good. You did a great job. You cooked French toast for me anytime.

Kalpana: Thank you. So now, it’s salad time.

Glenn Harris: It is salad time. We’re going to make this beautiful, smoked trout salad and we have some nice, smoked trout with all the bones removed.

Host: To begin making the smoked trout salad, Kalpana is adding pickled onions, toasted almonds, radishes, grapefruit juice, olive oil and a drop of vinegar.

Glenn Harris: Great. And I am going to help you out here. I am going to add a little bit of salt and some cracked pepper. While you mix that up with a spoon, just toss it. That was great.

Host: Kalpana will build the base with ruby red grapefruit. Pile trout salad on top, add a dollop of sour cream and dill dressing, toss to dress the greens, add pile on top.

Glenn Harris: Nice job. That looks awesome.

Kalpana: It’s a work of art.