Original subtitles

[upbeat music]

- Hey, it's Selena...

Got me. That's good.

And I finally feel like

I'm getting the hang of cooking at home,

but that doesn't mean I still don't need help.

[claps] [doorbell rings]

- Wait. What?

- Oh, my gosh. Um, okay.

- I knew she was gonna make me carry this.

- [laughing]

- Luckily, some of the best chefs in the country

have agreed to teach me...

Perfect. - That's his book!

- "A Master Class in Handmade Pasta."

My own way around the kitchen.

"Hey, Selena.

"Take a look at the section

called 'How to Roll a Sfoglia.'"

- Oh, I don't know. - I don't know that word.

- Not sure. - Um...

They're at home, and I'm at home,

and we're gonna make a meal together, apart.

- 1-800-EVAN-FUNKE. - We're ready.

- ♪ Oh, I'm trying, I'm trying ♪

♪ I'm trying, I'm trying, I'm trying ♪

♪ Oh, trying, I'm trying, I'm trying ♪

♪ My feelings on fire ♪

Hi, Evan!

- Hey. What's up?

- Today, I'm working with Chef Evan Funke.

He has made a name for himself

as a master of making pasta by hand

and upholding old-world Italian tradition.

He is a two-time James Beard Award nominee,

a cookbook author, and a lifelong student.

He owns two restaurants in LA:

Fingers Crossed, an ode to all things Roman,

and Felix Trattoria,

a mecca for pasta lovers everywhere.

I'm so excited.

I want to introduce you

to some of my quarantine pals.

This is Raquelle. - Hi, Evan.

- Hi, Raquelle. - And this is Theresa.

You can't miss her. - Hi.

- She's in the bright pink. - [laughs]

- Hi, Theresa.

- Evan, we just got the groceries.

I don't know what to expect today.

- I know. I really don't.

I'm so confused.

- You're in for it. - Oh, no.

- I'll tell you that right now.

- Okay. - I hope you're ready.

- I hope I am too.

[laughter]

- The way you pronounce

the word we're about to make is "sfolia."

- "Sphone-ya."

- "Sfolia," with an L.

- "Slone-ya." - It means a sheet of pasta.

- "Spone-ya." - "Sfolia."

- "Sone-la." - "Sfolia."

- [laughs] I love remote learning.

[laughter] - Oh, gosh.

- Okay, so today,

I'm gonna show you how to make tagliatelle Bolognese.

- Okay.

- Literally making pasta dough

from scratch, and then I'm

gonna teach you how to make

a 200-year-old ragu Bolognese

that my teacher,

Alessandra Spisni, taught me in Bologna in 2007.

- Wow. - Um...

- I'm so excited for that. - Yummy.

- That's gonna be legit. - Okay.

So let's begin.

You wanna grab the carrots, celery, and onions.

There's a little tray that has some prosciutto.

- Okay.

- And some guanciale on it as well.

- Okay. - You got a sharp knife?

- I sure do.

- And a peeler, if you have it.

Then if we can get

one of your lovely assistants

to set up your KitchenAid

with the grinder attachment-- can we do that?

- Theresa. - Do I even know what that is?

- Yes, the--the-- - Do you have the carrots?

- The meat grinder thing. - Yes.

Okay, okay, okay. - Theresa was already--

- Still learning, as you can tell.

- [laughing] - It's all good, it's all good.

Okay, so first off,

we're gonna start with the celery, okay?

Chop off the bottom.

[crunch]

Isn't that a great sound?

I love that sound. - I do too.

- I'm gonna take three fat ribs of that...

- Yeah? - And then put it aside.

- Okay. - Then the carrots,

pop the top off, and then we're gonna just

trim the top of the carrot. - Okay.

- All right, so let's peel these suckers.

All right? - Mm-hmm.

- And then we're just gonna rough chop

those two onions there... - Yes.

- Because we're gonna put all this veg

through the grinder. - Okay.

When did you first start loving

or even wanting to start cooking?

- I did a lot of things before I found the kitchen,

or the kitchen found me.

I studied to be a firefighter.

I was a massage therapist.

I joined the Marine Corps. - Wow.

- And instead of going to boot camp,

I went to culinary school.

I got a job with Wolfgang Puck

for, like, 6 1/2 years...

- Whew! - And then ended up

ultimately moving to Italy in 2007...

- Yeah?

- Seeking out other pasta makers,

and that's what I've been studying,

day in and day out, for 12 years.

- Wow. - I study grandmas.

That's what I do. - Yep.

- Okay, so--okay, so-- - Oh.

Was I supposed to use two onions?

- Yeah, two onions. - Oh, I'm so sorry.

- [laughing] It's all good.

- I will do that right now.

[clattering] - Oh!

- Kay, that was a cut.

All right. My bad.

- Did it cut? - Yeah.

- [whistles] You all right there?

- First cut of the season! - Okay.

That was so my fault.

- You wanna wrap that up first?

Never grab a dropping knife. [laughs]

- I should've placed it in a responsible place,

and I didn't.

That's what the folks at home need to know.

[laughter] So...yeah.

- I've done it before. - Okay.

- Don't feel bad. - Ooh, it's a good one.

Want me to peel it for you? - Yeah.

I'm gonna get a Band-Aid, and in the meantime,

Theresa here is gonna peel all the onions,

and she's almost done.

I'll take one second. - Copy that.

Please take care. - I can't believe it!

- It's real life, people. Real life.

- Part of cooking, right?

- It is certainly part of cooking.

- Okay. - There she is.

- So sorry.

I am doctored up. - Our wounded soldier.

- You're a champion. Champion.

- Thank you. - Best way to get over a cut

is to get back on the horse, so with the knife,

you're gonna quarter the onions,

and then the same thing with the celery,

and then the same thing with the carrots,

'cause we're gonna grind all the veg

all together, all at once.

- Okay.

- And then put it all into a bowl.

♪ ♪

[laughter] - Okay.

- Okay, so take the bowl of veg over to the grinder,

and let's turn that sucker on.

- Okay.

- Do you guys have a plunger over there?

It looks like this.

- Oh, yeah. - It goes into the hole.

- Yes! Yeah, yeah, yeah. - Oh.

- Okay, cool.

Selena, let's turn on the machine.

- Turn this on.

[whirring] - There you go.

- That's gonna grind it?

- Yes, ma'am.

- Did I not do it right?

- No, it's going.

- Like, maybe I didn't--

- And then press all the veg all the way through.

It might be stuck in there. - Yeah.

- This is scary.

- Oh, my gosh, no.

I need to cut them smaller, I guess.

[quirky music]

Oh, that's the right way.

Sorry. [laughter]

Wow, okay.

That was terrible.

I'm so sorry. - There you go.

There it is. [laughter]

- Oh, this is fun. - I feel like

we were supposed to take that spinning thing off...

- I know. - But I couldn't figure it out.

- The basic idea around grinding the veg

versus cutting it all up is that this veg

is gonna, like, basically melt into the sauce

and create a lot of vegetable body.

- Yum. - Okay. Perfect.

Now, there should be, like, a tray

that's labeled "prosciutto" and "guanciale."

- Here? Okay. - Yeah.

We're gonna cut these into small pieces,

just like we did the veg,

and we're gonna put these through the grinder as well.

[whirring]

- Oh, there's some vegetables that came out.

That's okay; everybody's going in the pool.

- Oh, my God, how cool. - [laughing]

- Whoo! - It looks like Play-Doh.

- It's beautiful. - Okay.

Let's start doing the sauce work, okay?

So what's the biggest pot you got?

- Okay. - Okay.

So what we wanna do

is turn that on medium-low heat.

- Okay.

- Now we're gonna gather a few more ingredients.

So I sent some bone marrow bones to you.

- Oh, yeah, you got the bones.

I wanna bring some home to the dogs.

[laughter]

- And also some ground beef.

- Okay, I got it.

- And then also in the fridge

there should be some strutto,

which is rendered pork fat.

- This. Pork fat. - Amazing.

- Yeah. There you go. - Pork fat.

- It's about to get real.

What we're missing now is

passata di pomodoro,

which is the tomato sauce,

some stock... - Okay.

- And then the bottle of wine I sent you guys.

- T, you wanna open the wine? - Sure.

- 'Cause I am not good at that. [laughs]

- Since we don't want to make a fool of ourselves.

[laughter]

- I don't know how to use this.

Oh, duh.

♪ ♪

[cork squeaks]

- Got it? Okay.

So add the pork fat to the pot.

- Okay. Whoo! - All right.

Once it's melted, you're gonna add all the bones,

and we're gonna fry them 'cause they have

juicy, beautiful little bits of beef on them,

and then we're gonna extract the marrow that's inside of it,

and it's gonna provide this amazing,

super beefy flavor to the ragu.

- This is a whole experience for me right now.

- Well, I'm gonna give you

a full life experience right now.

So what I want you to do is just knock 'em over.

Like checkmate on a chess board.

Just knock 'em over,

and then all those beautiful little pieces of beef in there,

we wanna brown those, okay?

- Okay. - [speaks Italian]

- Ahh! - Put the mitts on, maybe.

- Yeah, it hurts. How do they look?

Are they starting to, like, come away from the bone at all?

- Yeah, there's-- yeah, for sure.

It's all brown. - Okay, cool.

- All right, so right now,

turn the heat all the way off,

and let's find you a tool.

Do you have anything like this?

- I think I have it. - Okay, cool. All right, so--

- You could tweeze my eyebrows after with those.

[laughter]

- So stand up the bones,

and then stick the tweezer into the bone

and grab it like that,

and then hold it in the towel.

Now hold it level like this over the pot,

and insert your tweezers, and then rotate it

like you're turning a key in a lock,

and that'll release the bone marrow.

Oh, there it is. Push it out.

Perfect. - Can you help me, guys?

- Yep. - Yeah.

- All right, and then repeat that action

with the rest of the bones.

- Wh--[huffs]

- That was perfect.

- She did it good? - Yeah.

- [laughing]

Isn't that satisfying when it comes out perfectly?

- Yeah. - So satisfying.

- So good. - [laughs]

- Perfect. Done.

- So all of the guanciale and the prosciutto

that you ground... - Yes.

- Grab that, and we're gonna add that

to the other fats.

- Okay. - Beauty.

Okay, so now we're gonna

turn the heat all the way up.

Crank it.

Now grab your ground vegetables

and add all of it to the pot.

- Mmm.

- Put, like, a pinch of salt.

Um, let's see.

What can we do in the meantime

while this is cooking?

Oh, let's fill a pot of water

for the pasta we're gonna cook later.

- Okay. - And then we can set up

that massive, gigantic rolling board that I sent you.

- Okay. - Mm!

- All right, guys.

- And the party begins.

- [chuckles]

- I'm gonna actually go to the bathroom really quick.

- Huh. Convenient.

- [laughing] I know.

- No, I swear, I'll be quick.

- I got it. - All right.

Selena, go ahead and stir your sauce right now.

- Okay. - I don't want it to burn

or stick or anything like that.

- [grunts]

- Oh, it's so good. - [grunts]

- [laughs] Nice!

Good job, T.

- This is huge.

- So how does it smell now?

It smells a little different, right?

- Oh, it just-- it smells like heaven.

I'm so hungry.

- Fantastic. - I know. Me too.

- Next step, we're gonna grab the ground beef.

- Yeah?

- And just add it to the pot.

- This is one of the best things

I've ever smelled in my life. - Drop it.

- Oh! - We did it.

- [laughing]

Okay, so now, Selena, grab your salt.

You're gonna season it a tablespoon and a half.

Now, add a little bit of black pepper to it now.

♪ ♪

Now we're gonna add a quarter of that bottle of wine.

Like a nice glass.

One, two, three, four, stop.

- Is the wine good for drinking?

- The wine is amazing for drinking.

- Oh. - Mm.

- Let's taste it. - Why not? Why not?

- All right, so let's grab the tomato passata,

and we're gonna put it directly into the sauce.

- And what's in this, exactly?

- It's the tomato sauce.

It's literally--I popped open a can from San Marzano,

which is just outside of Naples,

and we ran 'em through a grinder,

and that's it. - Oh, that's awesome.

- Once it's incorporated,

you can add the brodo di carne,

which means "meat stock."

Let's turn it all the way down to, like, low-low,

and we want a slow, gentle bubble

'cause we want to cook the beef very, very gently

and slowly. - Okay.

- So this is gonna go for, maybe, 2 1/2, 3 hours.

It's really gonna mature, really round out,

and it's gonna be an extraordinary thing,

and I hope you like it.

- I can't wait. - Okay.

So let's move on to the next,

where we're actually gonna get a little dirty.

We're gonna make some pasta.

All right? - Ah!

All right. - All right.

I gotta reset. - Okay.

- Will you guys do that?

- Yeah. - I'll lift it up,

but you guys get to sit a lot.

[laughter]

- Like, this way?

- [laughs] Make it perfect!

- I'm trying - Is that good?

- Okay. Is this okay?

- Thank you guys. - You guys ready?

- I think I'm ready. - Okay. Groovy.

We've got the rolling board out.

You got some eggs. - I got eggs.

- Flour. - Dusting flour.

All right, so grab the large container of flour.

This type of flour is called double zero four.

It's very, very refined.

Pour it onto the table.

[container clatters]

- [laughs] - Pro move.

- Thank you.

- Okay, so make a bird's beak with your hand,

just like this... - Okay.

- And then go outwards, making a well.

♪ ♪

Beautiful. All right.

I'm gonna grab two eggs.

With your right hand, hold the egg,

and then snap it into the other one

in your left hand. - Ooh.

- And then open the egg into the well.

♪ ♪

Boom. - I mean, it's like art.

[laughter] - Keep repeating

until we go through all of the eggs.

♪ ♪

Beautiful.

[tap] - [gasps] Okay.

That didn't--maybe. - [laughing]

- It still worked! [claps]

Still worked. - It still works.

Kay, now we're gonna grab your fork,

and then just scramble the eggs inside the well.

- Some of my wall is breaking.

- Oh, no, don't do that.

- It's gonna come out. - It's okay.

- The best thing is,

even if we completely [bleep] this up,

the worst thing that happens is pasta.

- [laughs] - Mm-hmm.

Yes. - Okay.

Start to gradually incorporate

the interior wall of the flour into that egg mixture,

and then mix it into the eggs.

- Kay. - There you go.

I'll tell you a little story.

The first time I did this,

Maestro Alessandra in Bologna gave me 60 eggs

and 6 kilos of flour, okay?

- Oh, gosh. - 60 eggs?

6-0? - [laughs]

- 60 eggs, and I didn't

make the walls of my well robust enough,

and I had 60 eggs on the ground.

- Oh, no. both: No.

- No. - Okay, now,

bench scraper into the center of the dough,

fold it over, chop, chop, chop.

There you go. Chop, chop, chop.

- Mm. - Boom.

Same thing all the way around.

- Looking good. - Yeah.

- Second move. Ready? - Kay.

- We're gonna scrape and then fold over,

and then after you press with the bench knife,

press it in with your hand. - Kay.

- And then we're gonna fold this.

Like a wave crashing towards you,

pull the farthest dough towards you like this.

- Your metaphors, Evan, are amazing.

They're so poetic. - Thank you.

- Have you thought about doing poetry?

- Um, no, I have not.

- [laughing] - I'll think about it, though.

- I mean, I feel like you've done it all.

Maybe that's, like, next. - [laughs]

- Later in life. - Maybe in a past life.

All right, now grab your dough.

Fold the dough towards you.

With your palm, press down and then away,

like you're pushing a plate of food you don't want.

There you go.

- [sighs]

- The technique that I use mimics a mixer,

so it's essentially doing what you're doing right now,

but with two hands at the same time, okay?

So I'm kneading like this.

[percussive music]

- He's so good. - I know.

- Good job. You're really getting in there.

- Knead from your core, not just your shoulders.

Really press your body into it.

It's hard, right? - Yeah.

It is. - [laughing]

However, I've seen six-year-olds do this.

- Oh. - [laughing]

- What we're gonna do now-- all right,

so we're gonna wrap that sucker in plastic,

and we're gonna let it rest.

It'll be much more pliable later.

- Okay.

- All right. - Yay!

- Groovy. Let's take a look at the sauce.

Is it a nice, gentle bubble? - Yes, it is.

- Okay. Now the mattarello.

- The what? - Sorry.

The stick.

- Ah. - Oh.

[laughter]

- I thought he said mozzarella.

- The mattarello that you have there,

which is a gift from me to you,

takes three months to produce,

and I hope that you use it, uh, many, many times to come.

- Very sweet of you. Thank you.

I'm very honored. - My pleasure.

So we'll need the stick, flour,

and I gifted you a pre-rested dough,

because you're gonna need at least 24 hours

of rest for the dough that we made.

So the dough we made today, you can put it into the fridge,

and then tomorrow, you can roll it again.

- That's unbelievable. It's beautiful.

- So now we'll have dinner tomorrow night.

- That's right. - All right.

So flip it over,

and just open up the back side.

Put your left hand on top of it,

and then fold it over like this

and rip the plastic off the top.

[classical music]

- Ah! - [laughing]

- I thought it was gonna be like a smooth rip, like a...

- Almost got it.

♪ ♪

Almost.

- So close, babe.

Oh! - All right.

So let's start.

Now, we want some flour on the bench,

and we want flour on the top of it, okay?

This movement is called "bordo."

Push with the palm.

Pull back with the fingertips.

Push with the palm. Pull back with the fingertips.

Bordo, bordo, bordo.

Three repetitions. - Mm.

- Try it out.

One, two, three.

Turn it counterclockwise.

Again, bordo, bordo, bordo. - Okay.

- Bordo, bordo, bordo.

- It's starting to look more and more like his.

- He's so good at it.

- So good. - Wow.

- Bordo, bordo, bordo.

all: Bordo, bordo, bordo.

- So roll it up, and then what we're gonna do

is we're gonna hang this little bit

over the edge of the board closest to your belly.

- Uh-oh.

[foreboding music]

- And then roll it out onto the table.

Now you can start stretching this out

to get it thinner and thinner.

Roll that back onto the stick.

All right. Roll it up.

Keep rolling, keep rolling.

- [gasps]

- [gasps] - Oh, no!

- Wait. Two-second rule.

♪ ♪

- It's okay.

Selena, you have no idea

how many times that's happened to me.

I've done this over 35,000 times,

and that's happened to me so many times.

- Okay.

- Okay, and then just continue.

- So I hear that you know a lot

of different kinds of pasta. - Yeah.

Out of the, you know, thousands that exist,

I can do 155 all by hand with no machines.

- Oh, my God. - 155?

- That's crazy.

- And only one of them was taught to me by a man.

- [laughs] - Oh, wow.

- Female power. - That's right.

- Wow. That looks unbelievable.

- Wow! - So pretty.

- Why doesn't yours look like that?

- I'm trying. - [laughs]

- Um, okay, I want you to grab

one of the clear, non-scented trash bags I sent you.

[upbeat music]

So I want you to take the closest edge to you,

and I want you to fold it to the center.

Perfect.

And now take the furthest edge from you

and fold it over,

and then take the sides so you have a square.

Now open up the plastic.

Fold it exactly the same.

Put it right in the center...

Good.

And now fold the plastic over it

so it's nice and flat.

- It's like a present.

- Now, what this does is provides

a humid atmosphere for the pasta to reacclimate

at a new, lower hydration so that when you cut it,

it shouldn't stick together at all.

- [chuckles]

Now, while we wait, I would love to know,

what charity do you stand by, and what are we donating to?

- I'm choosing today Baby2Baby.

Jessica Alba has run an extraordinary foundation.

We've actually, as a restaurant,

Felix Trattoria, have participated

in seven of their galas

that have raised millions of dollars

for underprivileged babies from infants to 12,

and it's an extraordinary charity,

and it's a lot of fun to do,

because you see the impact immediately, so...

Baby2Baby, all the way.

- Aww. That's awesome.

Thank you for telling us about it.

- Thank you.

So let's take the pasta out. You ready?

So just unfold the pasta so that it's flat again.

- Do you think that my pasta's thicker than yours?

- I am certain of that. - Yeah.

- [laughs] - Yeah.

- I'm gonna fold mine in half

so that it's almost the same size as yours,

but you don't need to do that. - Okay.

- So I'm gonna show you three cuts.

We're gonna start rolling this up like a scroll,

about two to three fingers thickness on the roll.

Fold it up.

- Beautiful. - Nice.

So your first cut is a diagonal cut

about 1/2 inch thick.

It's called maltagliati, which means "badly cut."

- This is art. - I know. It really is.

- One more, and now what you're gonna do

is cut straight against the diagonal,

1/2 inch apart.

That's a single cut to clean up the edges.

Beautiful.

And then just open it up with your hands

like this. - Okay. Cool.

- Now let's do pappardelle.

Measure about an inch.

Now cut straight through.

Perfect. Give me one more of those.

Down and through.

Beautiful.

Find an open edge,

and then unravel it like that.

♪ ♪

- Oh, yeah. - Ooh!

- Keep doing that until you do all three.

[classical music]

♪ ♪

Beautiful.

♪ ♪

Okay, so let's make tagliatelle, okay?

Tagliatelle is about 1/4 inch thick.

- Some of my pasta might be big and then not.

- Worst-case scenario, it's still pasta.

- Hey. - That's right. Hey.

- You got it.

So now grab the open edge like this,

and then let it open.

♪ ♪

There you go. Beautiful.

- Oh, wow.

- And then put it into a little nest,

just like that.

- This looks unreal.

- I've taught this to over 100 people,

and you're at top of the class.

- Whoo! - Ah!

I'll take that.

I have never done this without a machine.

I've made pasta before, but every time,

it was with a machine. - Wow. Yeah.

- It's a big win.

So let's eat this.

How about that? - Yeah.

- All right, so let's season the water

with a little bit of salt,

and then grab a sauté pan.

Something like this.

Put it on the stove on low heat.

- We're getting closer and closer.

- Mm-hmm. - Perfect.

- So I'll do three ladles of the ragu

into the sauté pan.

- Ah, this is probably the most hungry I've been.

♪ ♪

- You got a little bit of butter in the refrigerator?

- Ooh, butter. - Yes, we do.

- I love when we get to add butter.

- Same.

♪ ♪

- How much do you like butter?

- A lot.

- I love that answer. Okay.

So let's do, like, two big tablespoons

for that amount of ragu.

- Kay.

- Now, what the butter's gonna do

is really give an additional layer of succulence

and luxuriousness to this ragu.

- I'm so excited. - Wow.

- All right? Okay.

So here's where it gets fast and hot.

- I'm pumped. - And what we want to do

is cook it 90% in the water and then 10% in the ragu

so that it swells with the liquid of the ragu...

- Oh, yeah. - And the water.

You guys are gonna be eating in less than three minutes.

- Whoo-hoo! - Oh, yay.

- Ah! - All right, here we go.

All right. We're gonna go into the water.

One, two, three, go.

Okay. - Yay!

- Now in there with the tongs.

Gentle, gentle, gentle.

The beautiful thing about fresh pasta:

it cooks very, very fast.

Beautiful. Okay, grab your pot.

Take it to the sink. Dump it into the colander.

[triumphant music]

Beautiful.

Okay. - Yeah.

- Whoo! - Put the hot pot away.

- Facial. - [laughs]

- Now dump all your pasta into the sauté pan.

- Oh, my God, it looks so good.

- Yeah. - Whoo!

- Okay. - Hey!

- Now I want you to grate some cheese into the pasta

and the sauce... - Okay.

- And be generous.

♪ ♪

- Yes. - Lots of cheese.

- Never too much cheese. - "Be generous."

I can never have too much cheese.

- Incorporate that cheese into the pasta.

- It looks so good.

- She--she's going for it. - I'm like...

- She's like... - I'm dying over here.

- [laughs] - Now I'm gonna show you

how to plate like a pro. - Yes.

- Insert the tongs, and then twist, like a key.

- Evan's so legit.

- Now grip that pasta, pull up,

and then transfer it to the plate.

- Beautiful. - Wow.

- Do that until you finish the entire pan.

- Should I get another plate, Selly?

- Of course.

♪ ♪

- Bordo, bordo, bordo.

- I feel like I could've done that swirl a little better.

- It's all right. You're good.

Now we're gonna grate the parmigiano

over each person's plate, and then we're done.

- So hungry. - I know.

I grated my nail.

Lots of cheese.

[camera shutter clicks]

♪ ♪

- I am going to try this.

Oh, yeah.

♪ Mm-mm-mm-mm-mm-mm ♪

♪ Mm-mm, look at her now ♪

Mmm. Mm-hmm.

Oh, my goodness. This hits the spot.

- Mm-hmm. - Why aren't you eating?

Are you over it?

- I know exactly what it tastes like.

[laughs] - It's the best thing ever.

- I can't believe I just made this.

- It's very meditative at this point for me, so...

- That's really cool that you found something

that makes you go to a state of mind

and just be in that.

I think, for me, that would be music or acting.

- I'd rate it a five.

- Five... - Mm-hmm.

- Out of five. It's so good.

- Oh, thank you.

This is probably one of, like,

the hardest things I've done, but actually,

very easy to learn from you, so...

- Well, thanks. - Thank you for that.

- Thank you.

Hopefully you'll continue to make it

again and again, and it becomes a tradition.

- For sure.

I know we had a blast today. - We did.

- I definitely got wounded, but that's okay.

- [laughs] - You fought through it.

- It was all worth it, so I appreciate it,

and we thank you so much. - Thank you.

all: Thank you! - Thank you so much.

- ♪ It ain't me ♪

♪ The Bowery ♪

♪ ♪

♪ Whiskey neat ♪

♪ Grateful, I'm so grateful ♪

♪ It ain't me ♪

♪ The Bowery ♪

♪ ♪

♪ Whiskey neat ♪

♪ Grateful, I'm so grateful ♪

♪ Ah-ooh, The Bowery ♪

♪ ♪

♪ Whiskey neat, ah-ooh, grateful ♪

♪ I'm so grateful ♪

♪ It ain't me ♪