A speakeasy style Thanksgiving celebration

Thank you. Coming, are you ready? No? Well, we've got you covered because Thanksgiving dinner prep does not have to be a challenge when local chef is helping take the work off of your plate. Tony's TV dinners is teaming up with 8th Street Salud Speakeasy for catering pickup. Chef Tony Jackson and Salud's director of operations, Shelly Cavendish, are here with what is on the menu. Bianca, right? Yes. Bianca's here with us. Who's Shelly? Is Shelly coming? Is she part of this? Shelly's here. She's in the background. She's in the background. Bianca's here with us for this one. Let's talk a What you have going on here, and what you just said, you're making Thanksgiving simple for families. Because this is the time of year where you want to host, you want to go all out, but man, it can be a lot. Without the fuss. That's why you got me here. Okay, so what are you doing for us then? Help me out. Okay, well, first of all, I have the turkey. I have the turkey breast. It's an Ethiopian spiced turkey because Tony's TV dinners and we do a twist on everything. And then we have the parmesan potatoes. And then we have the... Collard greens, which are infamous. Those are my favorite. Award winning. Yeah, these are Deidre Jackson's favorite. And then over here we have the tomahawk, which I'm going to show you how I make it. Okay. Yeah. Well, awesome. I guess we'll head over here. Does it need a few more minutes? No, no. It looks like we are smoking over here. The walk is screaming. Okay. Yes, it is. Sounds good. So tell us a little bit about this recipe that you're making because it's a different spin on a barbecue sauce, right? Yeah, this is on my catering menu, which is actually out now on tonystvdinners.com. Okay. So you go on and you order between now and November 29th. You pick up at Salud Speakeasy between 5, 8, and 8. You can go upstairs and get the purple pick-me-up. So we're doing like a little collab together. I'm the head chef there now. Yeah, okay. Congratulations. And we're just working together. So right here I have the tomahawk, which I marinated in my special Korean barbecue sauce, and then I slow roasted it, and now you just finish it in the wok. Oh, perfect. All right, let's throw it down there. So here we go. We have some sesame oil in here. Okay. And then we have some green onions, which we're going to throw in. Woo! Fun. Stand back, put the fan on. Open the windows. Awesome. So, for the marinade, as you're cooking this up, what's a good, I guess, because I know this is your special ingredient, so for somebody at home who wants to recreate this, do you have any tips or tricks or what they could use? Yes, actually, the marinade recipe should be on the screen. Oh, it is. Perfect. There you go. I'm over here busy in the kitchen with Chef. Follow those instructions. Perfect. Oh, my. You're flipping those, Tom. That takes some muscle, though. That's not on the screen. It doesn't say biceps required. It's not that heavy. Right? This looks amazing. Thank you. Alex, you handle this, because if I tried to cook this in my kitchen, you're going to be burned. Watch out, Jacqueline. I'm coming behind. Behind. Perfect. And then we want to... Oh, my goodness. ...spray. That looks fantastic. See, this is something that, this is why you want to call you in to help us out, because this is probably, even though we gave the recipe at home, this looks really like it's best left to the professionals. This is why I said, let me handle it. This is a showstopper right here. Oh, yes it is. So if you order these, you're going to make some aunties upset. And it smells really fantastic as well. Until they eat it and they'll be happy that they didn't have to do all the work, right? Yeah, so. These are the meals that are on my catering menu that you can order right now at Tony's TV, TonyTV.com, and then you go upstairs and you get this purple pick-me-up that she's about to do right now. Bianca, it's your time to shine. Me, me. What'd you say it's called, purple? Purple pick-me-up. Purple pick-me-up, Bianca. What are we working on here? So basically it's our riff on like espresso martini, which are clearly all the rave right now. We're going to use some ube-infused vodka. So that's going to be my defense. So what is the ube flavor? What's the flavor going to be? Go ahead. Keep going while we're doing it. The purple yam. And it's going to have like a, this is going to be, in the vodka it's not as sweet, but we also have a syrup that goes with it. So it's going to be a little bit kind of sweet, a little bit savory. Is it naturally purple? That's why we're going purple. Well, that's why it's so cool looking. We've got a little bit of the ube simple, as I was saying. And then we have our special Kopiko cold brew, which is actually a Filipino coffee. So that's the caffeine that's coming in. Oh, Filipino coffee is different in what ways? Mm-hmm. That's a good question. Stronger? A little bit, I think. Because it goes in my drink, that's why. Because it told me that's what's better. I'm going to give this a quick shake here. It's all about the shake. Hey. See, this requires biceps as well, right? Everything for this dinner requires biceps. But we do have, of course, if you want to make this at home, the menu for that is right there on the screen as well. And if somebody wants this, is this something special they have to, like, kind of, I guess, go to the store and buy the vodka? Or can you mix any vodka with it? So you could probably mix any vodka with it. Vodka is pretty interchangeable in my opinion. So, yeah, that's very good. They make all these ingredients in-house. Oh, you do? Okay, so we could get it from you. And then it looks like, of course, you've got to top it off with the right decor. So we've got a little pick-me-up powder. Oh, now we're getting real fancy. Yes, we are. You know, it's always about the presentation, Jacqueline. I don't want to drink if it's not pretty. It needs to taste good, but it has to be pretty. And just to remind you that it is a version of an espresso martini. We've got the beans on there. And just so you know that it's going to pick you up. And I love what you guys have kind of done with the, you know, you can come pick up your catering order and grab a quick drink while you wait. Let's take this over, Bianca. Let's take this over here. Give us the moment of truth, how it tastes for this purple pick-me-up. In the meantime. Ooh, that is delicious. Okay. You don't have to have the coffee, but there's an ever so slight sweetness with it as well. So, well, where can people find more information about the orders if they want to place those? Tony's TV... Tonystvdinners.com. As soon as you go in there, it will take you right to the toast menu. You can order. We're at 1250 H Street at Salud. Perfect. And what I understand, you guys can pick individual pieces, too, right? It's not the whole catering. Yeah, totally all a part. You don't have to order the whole thing, but you're going to want a little bit. And here, a macaroon, a purple macaroon. Pick me up to go with the martinis. We are actually doing a little collab with Olivia Macaroon. So, let's come with the macaroon. Y'all are busy over there. Please don't feed your dogs table food. We have Tony's right here. I have a dog treat company. Okay. Call it DMV dog rub. Okay, there you go. Sweet potato for the dogs. There you go. Make it a little Thanksgiving treat as well. I'm telling my parents not to give table food to the dog. Exactly. These are coming in the mail, Mom and Dad. I got you covered. Well, thank you for the recipe as well. We'll give that a try, and we're going to dig into this. Makia, I'm going to send it over to you. We are starving over here in the kitchen. All right.