Chef Brian, and we describe you as the best chef in the

restaurant, without a doubt.

Well, thank you.

I appreciate that.

It's always a pleasure to be here.

We have some wonderful dishes, both from Roof 106 and from downstairs in the Matheson.

The roof dishes, we brought a couple of our beautiful seasonal pizzas.

Lumicone is actually

And I think that's probably one of the challenges people don't think about is, you know, what wine is really, it's a picture of that year, right? It's a picture of what happened that

year.

So Chef Brian, what do we have, sir?

Thank you for the introduction, Chef.

It's always been a pleasure working with you.

What we have today is some beautiful new summer items that we put on the menu very recently.

We have our shrimp arrabbiata pasta, which is a bucatini that's house-made with fresh shrimp, capers, cherry tomatoes, and green olive.

Moving on to the house-sliced hot coppa with burrata that we're doing a local grilled peach and some house-made focaccia onto a watermelon and tomato, heirloom tomatoes, because, you know, it is the season, with a little bit of a feta mousse, feta meringue, and a basil oil watermelon seed vinaigrette, which is really, really fun, very light and refreshing.

Oh.

It's great to be here, guys.

Today, we have a couple pizzas that are really emblematic of our season here.

We have the BLT pizza, which is sort of a trademark here.

Bacon, heirloom cherry tomatoes, our buttermilk ranch sauce, and finished with some lightly dressed arugula.

That's summertime on a pizza.

We also have a verbal special here that we've been selling all weekend with something really, really, really special with some one of our animals from our Future Farmers of America parade here in Healdsburg, which is a big part of the culture.

Yeah

... prior to that.

A lot of the, the basic functions were the same.

But instead of doing things like hardware repair or software repair on a computer, I was now dealing with dozens or even hundreds of computers at a time.

I was dealing with networking.

It was, it's a very, it was a very different technical skill set.

So on that front, I learned quite a bit.

Yeah.