Maybe for one, do you know exactly what you're going to smoke for the event?

So I'm going to do short plate.

So short plate is also navel or rose meat, and it's really underutilized.

Actually, I did some pastrami for Luis with it for one of his omakases, and it's like... smoked and then pressed like pork belly it's like i mean it's it's dead on it's good and then i also am going to bring something back from the omakase that luis and i did and i'm going to do like a uh oyster sauce that i make so i took like a gallon of oysters and literally blended them and cooked them down and like i mean the kitchen smells horrible when you do it Come on, man.

I'm sorry.

You know it does.

Sometimes, yeah.

It's not that far.