Good Day Cafe with Chef Cut Meat House

Times are thinking about Thanksgiving. Yes, Thanksgiving is here. It's pretty much here already, right? What's on your holiday menu this year? Well, don't worry. You don't need to do it all yourself. Masa and Andrea are here to show us how Chef Cut Meat House can help quite the spread you guys have right now. Wow. You guys know what you're doing, right? Yeah, you do. The owners come from the old Brea Chop House, right? Everybody knows that in the Brea area. You basically have the best cuts of meat that there is out there. We get steaks from all over the country, the best you can find. Wow. Okay, and you can bring it right to your table, which is unbelievable. All right, okay, so what do we have? Show us around. Well, we have a large spread for you, house-made focaccia that we make in-house. Our spiral ham that we'll be selling during Thanksgiving. Our roasted turkey, you can sell it by raw or cooked turkey breast. Got it, okay. We have our yams with the bourbon glaze. And house made stuffing. We also use the focaccia into the stuffing, cranberry sauce. It's a little bit of blood orange. I thought when you use stuffing supposed to be like old bread or like. Well, we always have old bread because we make so much bread. Because it's made fresh from scratch. We also make croutons with this bread so that bread doesn't go wasted. It just goes into the menu. That's right. And you have your famous. Bacon, steak, mac and cheese. Bacon, steak, mac and cheese. What? Bacon, steak. So we get a whole slab of bacon, slow cook it, and then we cut it into thick five ounce pieces and then chop it up afterwards. Wow, and you have one of my favorite cheesecakes. Yes, the Basque cheesecake. Okay, for anybody who's not well versed in the Basque cheesecake, what is it? Well, it's oozy in the middle and then with a little slight char on the outside, so you have a little slight bitter note. Yeah. And it's just- Takes a lot of attention and love to make a Basque cheese cake. You take a blowtorch to that? Is that how that's done? No, it's just cooked at a higher heat. Oh, okay. Yeah. Very delicate process. That's not how I do it. I just like flaming through the- Don't do that now. It's like the Basque-burnt cheese inside. It's kind of gooey in the center. Burn down the kitchen. The pumpkin pie, right? I like how it's a little crispy on the edge. Yeah. With a little bit of cinnamon whipped cream on top. Uh-huh. And then your pecan pie, the little secret is Tony's mom, the owner of the Chophouse, puts a little chocolate in the bottom, so we kind of followed that recipe. Ooh, I never thought to do that. What's the whipped cream? Because it's not like your regular shmegular, it's cinnamon whipped cream. And then- This just looks- That's actually the small version of our carrot cake from the Chophouse. That's the small version. What's the big version look like? The big version is the third layer. Whoa. This is two layer. And this is a carrot cake. This is a carrot cake we're selling whole and then at the chop house we serve slices. Okay. I wanna put my face in this. I know. So Andrea, you can order, when can you order this? Starting now, anytime. Starting now. Okay. And you can order, is there a meal deal sort of like where you can get? Is it everything or is it just a la carte? How does that work? Every item is a la carte, so you can pick and choose what you want. Some people want to, they're really set on making a pie, but we'll do the sides for you. You can order the whole thing if you don't want to cook at all, or you could just order a couple of pieces. It's all whatever you'd like. It's custom for you. Wow. I'm going to ask you a tough question right now because I know they're all your babies. But you guys personally, what would you bring home? For your Thanksgiving table, the stuffing, the stuffing, that's a must because it was a labor of love and there's so much, you know, all the work that goes in behind it, right? I'll try that first bacon, mac and cheese. You have to go with the bacon. I'm gonna start with this over here. The bacon steak, mac and cheese and one of those like, wow, I mean the sides are always what kind of really are you more of a sides person or are you like the main like the turkey and the ham besides person sides? And you also have deals for Christmas too, you were talking about. Yes. Yes, we have prime rib, we're gonna have more ham and some duck. Okay, where can we find you? Yes, you just go to thechefcut.com and there's a catering button and you can click right there, fill out your information and you'll get me and my team and we'll send you a menu and we'll get your order put in. I have to say, the mac and cheese. Unbelievable. It's a winner. Thank you so much, Bob. I appreciate that. That's so great. It's those chunky bits. I know. And you mix it all together. Yes. Yeah. That's what Thanksgiving's all about. Absolutely. Absolutely. Super rich in a good way. All right. Andrea Massa, thank you so much. Thank you so much, Jen and Bob. All right, Samada, over to you.