>> RHODE ISLANDERS ARE INTENSELY PROUD OF THEIR HISTORY, CULTURE, AND ABOVE ALL, THEIR FOOD.

WITH OVER 400 MILES OF COASTLINE, DIVERSE CULTURAL INFLUENCES, AND THE TRADITION OF FISHING AND FARMING, RHODE ISLAND IS A FOOD LOVER'’S MECCA.

WE WILL TAKE YOU ON A TRIP ACROSS THE OCEAN STATE TO TASTE THE FOOD AND MEET THE CHEFS, DISTILLERS, AND WINEMAKERS THAT MAKE RHODE ISLAND ONE OF AMERICA'’S MOST EXCITING FOOD ALTERS.

-- FOOD CULTURES.

FROM CLASSIC, TO CUTTING-EDGE, THIS IS THE TASTE OF RHODE ISLAND.

"A TASTE OF RHODE ISLAND."

PRESENTED BY DAVE'’S FRESH MARKETPLACE.

PROUD TO BE SERVING OUR COMMUNITY SINCE 1969.

NOW WITH 10 LOCATIONS.

DAVE'’S FRESH MARKETPLACE.

BETTER FOOD, BETTER SERVICE.

THE SOUTH COUNTY TOURISM COUNCIL, A NONPROFIT ORGANIZATION DEDICATED TO PROMOTING SOUTHERN RHODE ISLAND AS A LEISURE TRAVEL DESTINATION.

AND NEWPORT VINEYARDS.

BRINGING NAPA VALLEY TO NEWPORT WITH OVER 100 ACRES OF LAND, FARM TO TABLE COOKING, AND FRESH BREWED CRAFT BEERS, AND WINE.

♪ >> FOR MORE THAN 25 YEARS, CAFÉ NUOVO SET THE BAR WITH ITS UNIQUE MIX OF MEDITERRANEAN, MIDDLE EASTERN, AND ASIAN INFLUENCE DITCHES WITH A CONTINUED AND PRECIOUS -- CONTINUED EMPHASIS ON LOCALLY SOURCED INGREDIENTS.

THE FOOD IS STUNNING AT CAFÉ NUOVO.

>> I AM THE GENERAL MANAGER.

WE ARE LOCATED ON ONE CITIZENS PLAZA DOWNTOWN.

WE HAVE BEEN HERE SINCE 1994.

WHERE GOING ON OUR 25TH YEAR.

A LITTLE BACKGROUND, DIMITRI AND VINCENZO WERE LONGTIME WORKING WITH HER ARE THE RESTAURANT.

WE WERE ONE OF THE PIONEERS IN THE CITY TO BRING THE MODERNOUS, ECLECTIC MANY TO THE CITY.

25 YEARS LATER, WE ARE TRYING TO FIND THAT NICE, HEALTHY BALANCE OF MODERN AND OLD-SCHOOL WARMTH.

♪ WE HAVE AN ABSOLUTE PRIME LOCATION FOR WATER, FIRE SEATING THE RIVER.

WE HAVE 20 TABLES OUT THERE.

IT CREATES A WHOLE SECOND DINING ROOM FOR US.

THE GONDOLAS ARE GOING BY SEVEN DAYS A WEEK ONCE THE SEASON STARTS.

THEY WILL BE GOING UNTIL THE SECOND WEEK OF NOVEMBER.

♪ WE SERVE LUNCH AND DINNER MONDAY THROUGH FRIDAY.

DINNER ONLY ON SATURDAYS.

THE LUNCH MENU WAS A NICE BLEND OF SANDWICHES AND SALADS, BUT ALSO SOME NICE COMFORT FOOD, LIKE RISOTTO.

RISOTTO WITH SEA SCALLOPS.

WE HAVE NICE, COMFORTING SWORDFISH.

THE TAGLIATELLE IS A HOUSE FAVORITE.

WE HAVE A NICE BLEND OF ASIAN FLAVORS, MEDITERRANEAN, ITALIAN, GREEK, SOMETIMES INDIAN FLAVORS.

>> HI.

TODAY, WE'’RE GOING TO COOK FOR UA HONEY CRISP ROASTED APPLE WITH CRISPY BRUSSELS AND FINISH OFF WITH WALNUTS.

WE HAVE TWO HONEY CRISP APPLES.

WE ARE GOING TO PEEL THESE FIRST.

I WORKED IN A COUPLE OF RESTAURANTS.

I STARTED WORKING IN RESTAURANTS WHEN I WAS 13 OR 14 YEARS OLD WITH MY FATHER.

YOU HAD A RESTAURANT IN BROOKLYN.

IT WAS A SMALL TEX-MEX RESTAURANT.

I GOT INTERESTED IN FOOD.

I WAS IN LOVE WITH IT.

I GOT THE OPPORTUNITY TO WORK FOR MESA GRILL.

I WORKED THERE FOR TWO YEARS.

I DECIDED TO GO TO CULINARY SCHOOL.

THEN I WORKED MY WAY UP THE RANKS.

I WORKED IN MANY PLACES FOR MANY GREAT CHEFS.

I LEARNED A LOT.

IT MADE ME UNDERSTAND WHAT MY PASSION IS FOR FOOD.

WHAT I WOULD LOVE TO DO WITH MY OWN FOOD.

I WOULD SAY MY THRILL FOR -- FOR MY CAREER IS DISCOVERING THE VERSATILITY OF INGREDIENTS.

I'’M GOING TO CUT THIS IN HALF.

THAN WHAT I AM GOING TO USE IS THIS MELON BAR TO REMOVE THAT CORE.

I WANT THE ROASTED APPLE TO BE THE STAR IN THIS DISH.

THE APPLE IS ALREADY PEELED.

GOING TO PUT IT FACE DOWN.

WE ARE GOING TO PUT SOME THYME SPRAY.

ANYTIME YOU USE THYME OR ROSEMARY, YOU RUB IT BETWEEN YOUR HANDS TO RELEASE THE OILS.

WHERE GOING TO PUT A LITTLE BIT OF SPICE, SUGAR ON TOP -- WE ARE GOING TO PUT A LITTLE BIT OF SPICE, SUGAR ON TOP, THEN SOME CHAMPAGNE VINEGAR.

THE REASON WE USE CHAMPAGNE VINEGAR IS TO GIVE A LITTLE BIT OF ACIDITY IN THE ROASTED APPLES SO IT HAS TWO NOTES IN THEIR.

-- IN THERE.

THEN ON TOP, WE ARE GOING TO LAY A LITTLE BIT OF MAPLE SYRUP TO GET IT NICE AND SWEET ON TOP.

WE DO HAVE THE GOAT CHEESE MOUSSE.

IT IS NOT ASSERT.

IT IS A SAVORY APPETIZER.

WE'’RE GOING TO ROAST THESE OFF.

-- IT IS NOT A DESERT.

IT IS A SAVORY APPETIZER.

WE ARE GOING TO ROAST THESE OFF.

WHAT I HAVE HERE ARE ALREADY ROASTED HONEY CRISP APPLES.

AS YOU CAN SEE, I SAVE THE SKINS.

I CANDY THESE WITH SOME LEMON JUICE, SUGAR, THEN I PUT IT IN THE OVEN.

IT GETS NICE AND CRISPY WITH LITTLE BIT OF A CHARRED FLAVOR.

IT IS A COMPLEX FLAVOR AND THE SIMPLE INGREDIENT.

THAT IS WHAT WE HAVE HERE.

THE APPLE SKINS.

THIS RIGHT HERE IS THE GOAT CHEESE MOUSSE.

THIS WILL PROVIDE A FAT COMPONENT IN THE DISH.

IT GOES REALLY WELL WITH BEEF AND APPLES.

WE ARE GOING TO GRAB ONE OF THESE BEAUTIFUL ROASTED HONEY CRISP APPLES, PUT IT RIGHT ON TOP.

WE ARE GOING TO HAVE HERE THE GOLDEN BEETS.

THESE ARE ROASTED WITH WHITE BALSAMIC VINEGAR, SOME WATER, HONEY, AND FRESH THYME SPRAY.

THIS IS WHERE YOU GET TO BE CREATIVE.

WE ARE GOING TO FINISH OFF WITH SOME OF THIS RELISH RIGHT HERE.

A LITTLE BUT OF SALT, SOME CHAMPAGNE VINEGAR, A LITTLE BIT OF FRESH PINEAPPLE JUICE AND VANILLA BEAN.

IT GIVES THE DISH A LITTLE BIT OF ZEST.

THESE ARE LIKE LITTLE ORANGES.

THE SKIN IS MY SANTANDER.

IT IS NOT TOO BETTER.

-- THE SKIN IS NICE AND TENDER.

IT IS NOT TOO BITTER.

WHAT I HAVE HERE ARE THE CANDIED WALNUTS.

WE HAD A LITTLE BIT OF WERE SISTER SURE SAUCE.

I WILL GOING TO -- I AM GOING TO FINISH OFF WITH THIS DISH RIGHT HERE.

THESE ARE ROASTED OFF AT A VERY LOW TEMPERATURE WITH SUGAR AND LEMON JUICE SO THEY ARE NICE AND CRISPY.

THERE'’S BITTERNESS IN THE BRUSSEL LEAVES.

YOU'’RE GOING TO LAY THEM RIGHT ON THE PLAY.

WHAT I LOVE ABOUT FOOD IS THAT YOU DON'’T NEED GARNISHES, LIKE MICRO GREENS OR ANYTHING FOR EVERY DISH, YOU CAN USE THE VEGETABLES, YOU CAN USE HERBS THAT YOU SEE EVERYDAY, LIKE CHIVES, SCALLION, ANYTHING THAT YOU SEE.

YOU CAN USE THAT AS GARNISH.

IT ALSO BRINGS OUT A NICE BITTERNESS IN THIS CASE.

WHAT I HAVE HERE IS A LITTLE BIT OF THE SYRUP MADE FROM THE RELISH.

I AM GOING TO PUT IT RIGHT ON THE BEETS SO IT GETS A LITTLE BIT OF TARTNESS.

THEN I AM GOING TO ADD SOME ON THE APPLE ITSELF.

HERE YOU ARE, THE ROASTED HONEY CRISP APPLE WITH GOLDEN BEETS, GOAT CHEESE MOUSSE, AND CRISPY BRUSSELS LEADS.

-- BRUSSEL LEAVES.

♪ >> MMM, WOW.

THAT IS INCREDIBLE.

DECADENT, SAVORY.

GOAT CHEESE MOUSSE, YOU GET THAT FLAVOR OF APPLE.

MMM.

THIS IS AMAZING.

>> NOW WE HAD BACK INTO THE KITCHEN FOR A PREPARATION OF JIVE SPICED DUCK WITH ROUTINE GREENS AND SPICED VEGETABLES.

>> WE HAVE A DUCK BREAST ITSELF.

ON THE SKIN SIDE RIGHT HERE, THIS HAS AN "X" MARK SO THAT A LOT OF THE FAT, BECAUSE IT IS SO THICK, WE RENDER IT OUT, SO WHAT IS JUST NICE AND CRISPY -- SO IT IS JUST NICE EMPRESS BE.

YOU LEAVE IT AT A LOW SETTING.

YOU PUT SALT-AND-PEPPER.

-- SO IT IS JUST NICE AND CRISPY.

YOU LEAVE IT AT A LOW SETTING.

YOU'’D PUT SALT AND PEPPER.

WE JUST RENT A READ ON LOW HEAT.

IT MAY TAKE FIVE TO SEVEN MINUTES, BUT IT IS DEFINITELY WORTH IT.

WE ARE GOING TO GET A PAN.

WHAT WE MAKE HERE IS THE GARLIC OIL.

THIS IS GOING TO BE FOR THE WINTER GREENS.

THAT WILL GIVE IT A TOASTED GARLIC FLAVOR.

WE DON'’T NEED SO MUCH FOR THIS DISH.

IT IS A VERY HEAVY DISH, ESPECIALLY FOR THE WINTERTIME.

CURLY KALE, SOME MUSTARD GREENS IN HERE, VERY TRADITIONAL, VERY ITALIAN.

GET A LOT OF OLIVE OIL, THEN GET THIS NICE BROWN COLOR.

PUT A LITTLE BIT OF CHILI FLAKES IN THERE, AND WE WILL MAKE -- WE WILL MIX THAT UP.

WE WILL FINISH UP WITH A LITTLE BIT OF WHITE WINE.

FOR A COUPLE OF HOURS, WE LET IT SIT AND COOKOFF UNTIL THE GREENS THEMSELVES ARE NICE AND TENDER.

THAT IS WHY IT HAS A LITTLE BIT OF A DARK COLOR.

IT IS REALLY DELICIOUS.

IT GOES REALLY WELL WITH THE DUCK AND CAULIFLOWER MOU SSE.

I AM GOING TO GRAB THIS.

WE WILL GRAB SOME OF THE ORGANIC CARROTS AND ROASTED BEETS.

SO, THIS IS A FRENCH TECHNIQUE.

A 1-1 RATIO OF CHICKEN STOCK AND BUTTER.

IT GIVES IT A NICE VISCOSITY, THE DISH, AND GIVES IT THAT CHICKEN FLAVOR.

IT IS NOT OVERWHELMING.

YOU TASTE THE CHICKEN, BUT IT IS SUBTLE.

IT GIVES IT MORE OF A SAVORY -- A SAVORY NEST TO IT.

-- SAVORINESS TO IT.

YOU CAN DO THIS WITH ANY VEGETABLE AS YOU WISH.

YOU CAN SEE IT IS ALL BLENDING WELL, COMING TOGETHER NICE.

EAUTIFUL, BEAUTIFUL SAUCE.

JUST CHICKEN SAUCE AND BUTTER.

HERE ARE ALL THE INGREDIENTS WE ARE GOING TO USE FOR THE DISH.

WE ARE GOING TO CUT THIS.

LAY THAT RIGHT ON TOP.

THIS IS WHERE IT GETS FUN AND YOU CAN BE ARTISTIC WITH YOUR PLEATING -- WITH YOUR P LATING.

-- WITH YOUR PLATING.

HERE WE HAVE THE CRESCENT FIRED DUCK BREAST, CAULIFLOWER MOUSSE, ORGANIC CARROTS, ROASTED BEETS, AND ALMONDS.

♪ >> HERE'’S THE BEST PART.

UGH, LOOK AT THAT.

BEAUTIFUL.

I WILL HAVE A LITTLE BIT OF THE CAULIFLOWER PURÉE.

OH, COOKED PERFECTLY, SO MUCH FLAVOR.

THIS IS AN AMAZING CAULIFLOWER PURÉE.

THE CANDIED ALMONDS WITH BUTTER AND BROWN SUGAR, THE DETAILS HERE ARE JUST EXTRAORDINARY.

MMM.

WOW.

♪ ♪ >> LOCATED AT THE BASE OF HISTORIC COLLEGE HILL, THIS TAVERN IS KNOWN AS ONE OF THE TOP STEAKHOUSE IS IN PROVIDENCE.

STEP INSIDE THIS WARM, RUSTY ELEGANT SPACE, AND YOU REALIZE THERE IS MORE THAN JUST STAKE COMING OUT OF THIS WILDLY CREATIVE KITCHEN.

>> WELCOME TO MILLS TAVERN.

I AM THE ASSISTANT GENERAL MANAGER.

A RESTAURANT IS REALLY BASED ON SEASONALITY -- OUR RESTAURANT IS REALLY BASED ON SEASONALITY.

WE CHANGE OUR MENU WITH THE CHANGES OF THE SEASON WITH MEATS AND FISH THAT COME FROM LOCAL VENDORS.

♪ >> IS EVER OF DISHES ON THE MENU HERE IS A DIRECT REFLECTION OF EXECUTIVE CHEF, ED, AND HIS VERY TALENTED KITCHEN STAFF.

>> BASICALLY, THE HEART OF ANY OF OUR DISHES COMES FROM MY HERITAGE.

I AM HALF LEBANESE, HALF GERMAN.

A LOT OF THE LEBANESE CULTURE COMES THROUGH IN THE FOOD THAT I DO.

>> BEYOND HIS HERITAGE, HIS MANY WAS INSPIRED BY THE CULTURAL AND CULINARY DIVERS THAT HE FOUND IN THE CITY OF PROVIDENCE.

>> THERE ARE SO MANY DIFFERENT TYPES OF CUISINE, RESTAURANTS, AND SO MANY DIFFERENT TYPES OF PEOPLE.

THAT IS THE BIG THING.

AND EACH OF THOSE CULTURES BRINGS SOMETHING, CULINARY WISE, TO THE TABLE.

I TAKE BITS AND PIECES FROM EVERYBODY HERE.

I AM NOT RESPONSIBLE FOR THIS MENU.

THEY ARE RESPONSIBLE FOR THIS MENU.

>> THERE IS ONE DISH THAT TRULY EMBODIES THE EXOTIC DIVERSITY OF MILLS TAVERN.

THE TANDOOR A RACK OF LAMB.

-- THE SPICED RACK OF LAMB.

>> I HAVE ALWAYS HAD A RACK OF LAMB OR SOME TYPE OF LAMB DISH ON THE MANY.

IT IS ONE OF THOSE PROTEINS THAT IS VERY NEAR AND DEAR TO MY HEART.

FROM MY HERITAGE AND GROWING UP, EATING LAMB KEBABS AND WHAT NOT.

BEING LEBANESE, I WAS EATING RAW LAMB AT THREE YEARS OLD.

IT IS ONE OF THOSE DISHES I JUST HAVE TO HAVE.

IT IS NOT ACTUALLY LISTED ON THE MENU, BUT IF YOU KNOW ABOUT IT, WE HAVE IT.

WE ARE GOING TO START OFF WITH A TANDOOR HI SPICED RACK OF LAMB.

THIS IS A NEW ZEALAND LAMB RACK CUT INTO A FOUR OUNCE PORTION.

AM GOING TO -- I AM GOING TO PUT A LITTLE BIT OF SPICE ON THERE , LAY IT ON THE GRILL.

WE DID TWO OF THESE PER ORDER.

-- WE DO TWO OF THESE PER ORDER.

WHILE THAT IS GOING AHEAD AND GETTING GRILLED UP, WE ARE GOING TO WARM UP SOME ISRAELI COUSCOUS.

THIS IS A THICKER GRAIN COUSCOUS.

IT HAS SOME BUTTER FOR LONGINGS IN THEIR AND SOME CHICKPEAS.

WE'’RE GOING TO GO-AHEAD AND WARM THAT OF, TAKE A LITTLE BIT OF BUTTER, THROUGH THAT IN THERE.

-- THROW THAT IN THERE.

SOMETIMES, WE MAY NEED A LITTLE SAUCE.

YOU CAN GO AHEAD AND TURN THE HEAT DOWN ON THAT.

WHILE THAT IS WARMING UP, ALWAYS SEASON.

SEASON EVERYTHING.

A LITTLE SALT, A LITTLE PEPPER, IT IS THE MOST IMPORTANT THING WHEN YOU'’RE COOKING, ALWAYS SEASON EVERYTHING.

WE'’VE GOT OUR LAMB HERE.

I HAVE GONE AHEAD AND PRECOOKED A COUPLE OF THESE PIECES OF LAMB.

THERE WE GO.

LOOK AT THAT.

THAT IS BEAUTIFUL.

WE ARE AT A NICE MEDIUM RARE THERE.

OUR COUSCOUS.

NICE AND WARM.

LET'’S GRAB ONE OF OUR PLATES HERE.

WE HAVE A COUPLE OF ADDITIONAL ITEMS THAT WILL GO ON THE DISH.

ONE OF THEM IS A BEET HUMMUS.

AS I WAS ASKED MANY EARLIER, MORE OR LESS, YOUR TRADITIONAL HUMMUS, BUT WE HAVE MADE IT WITH BEETS.

A NICE PURPLE COLOR, AND IT IS HEALTHY.

A LITTLE BIT ON THAT.

A NICE LITTLE SWOOSH.

THAN ALSO, SOME SAID CD -- TZAZIKI.

WE MAKE IT WITH A MIDDLE EASTERN STYLE YOGURT.

IT IS A LITTLE BIT THICKER AND HAS MORE DENSITY TO IT THAN YOUR NORMAL GREEK YOGURT.

OUR COUSCOUS IS NICE AND WARM HERE.

IS TO THE STEAM RISING OFF OF THAT -- YOU SEE THE STEAM RISING OFF OF THAT.

MMM, THAT SMELLS GOOD.

WE ARE GOING TO PUT A LITTLE BIT OF THAT OFF TO THE SIDE OF THE PLATE HERE.

THEN WE ARE GOING TO GO AHEAD AND TAKE OUR RACK, AND I LIKE TO GO AHEAD AND MARINATED TOGETHER -- MARINATE IT TOGETHER.

LOCK THE BONES LIKE THAT RIGHT ON TOP.

AND THEN, WE ARE GOING TO GO AHEAD AND GARNISH WITH SOME MICRO RAINBOW GREENS, A FEW FLOWERS, MICRO FLOWER BLOSSOMS, PETITE FIRE STICK IN THERE, AND THEN THIS IS A MINT DEMI.

BASICALLY, WE TAKE LAMB STOCK, AND WE MARRY IT WIHT -- IT WITH MINT JELLY.

THAT CLASSIC, TYPICAL GREEN JELLY THAT YOU GET WITH LAMB, WHENEVER YOU GET IT OUT IN THE STORES, BUT WE LIKE TO TAKE IT A STEP FURTHER AND WE MIXED THAT RIGHT INTO THE DISH.

THE FINAL LITTLE BIT IS THIS TANDOORI OIL.

THIS IS YOUR DISH.

A GRILLED RACK OF NEW ZEALAND RACK OF LAMB OVER ISRAELI COUSCOUS, WITH BEET HUMMUS AND TZATZIKI.

>> LOOK AT THIS.

THIS IS SO BEAUTIFUL.

I LOVE ALL THE SPICES.

THIS IS LIKE THE UNITED NATIONS OF LAMBRIGHT HERE.

-- LAMB RIGHT HERE.

GREAT, LEBANESE.

-- GREEK, LEBANESE.

OH, WOW.

THAT IS OUTRAGEOUS.

SO MANY LEVELS OF FLAVOR.

I. LAMB IS ONE OF MY FAVORITES.

THIS IS THE BEST LAMB I'’VE EVER HAD.

THERE IS SO MUCH FLAVOR.

>> MILLS TAVERN ALSO OFFERS SEVERAL VEGETARIAN ORIENTED DISHES, LIKE THE HOUSE FAVORITE, WILD MUSHROOM RISOTTO WITH TRUFFLED PECORINO.

>> I AM THE SOUS CHEF AT MILLS TAVERN RESTAURANT.

I WILL BE PREPARING THE VEGETARIAN MUSHROOM DISH.

WE HAVE HALF A CUP OF RISOTTO THAT HAS BEEN COOKED 70% OF THE WAY.

WE HAVE IX OUNCES OF MUSHROOM STOCK.

THIS IS THE STOCK THAT WE HAVE MADE FROM FIVE POUNDS OF MUSHROOM WE HAVE PUT DOWN.

WE PUT A LITTLE BIT OF COGNAC, SOME SHALLOTS.

AS WELL AS SOME MUSHROOM WE HAVE MARINATED IN SOME ORANGE JUICE.

A LITTLE BIT OF BALSAMIC VINEGAR, JUST TO GIVE IT A LITTLE BIT MORE DEPTH.

WE ARE GOING TO STIR THAT A LITTLE BIT UNTIL IT STARTS TO COME TO A BOIL.

GIVE IT A LITTLE STAR.

-- LITTLE STIR.

AS OUR STOCK GETS ABSORBED, WE ARE GOING TO ADD SOME SCALIA AND BUTTER THAT HAS BEEN PROCESSED IN THE FOOD PROCESSOR WITH SCALLIONS.

AND HAS A NICE, BRIGHT FLAVOR.

WE ARE GOING TO LET THAT MELT.

ADD SOME CHIVES.

TOSS IT ALL TOGETHER.

YOU DO WANT TO ADD A LITTLE BIT MORE STOCK TOWARD THE END.

AS YOU ADD YOUR CHEESE, IT IS GOING TO THICKEN SLIGHTLY.

THIS IS PECORINO ROMANO.

JUST GOING TO MIX THIS ALTOGETHER.

-- ALL TOGETHER.

TAKE ONE OF THESE PLATES HERE.

PLATE IT RIGHT IN THE CENTER.

WE ARE GOING TO FINISH IT WITH A SICILIAN PECORINO THAT HAS BEEN STUDDED WITH BLACK TRUFFLES.

AND HAS A REALLY NICE PUNGENT TRUFFLE FLAVOR.

WE ARE ALSO GOING TO FINISH IT WITH SOME SPICES.

IT'’S BEEN COOKED, HYDRATED, THEN FRIED.

THIS IS OUR MUSHROOM RISOTTO.

>> LET ME SMELL IT.

MMM.

OH, THAT IS HEAVEN IN A DISH.

MMM, PERFECT.

THANK YOU.

ALRIGHT, WILL SHARE IT WITH THEM.

-- WE WILL SHARE IT WITH THEM.

>> MAKE SURE THEY ARE ON POINT.

AS ALWAYS.

>> AFTER AN EPIC TOUR OF THEIR AMAZING MENU, THE GENEROUS FOLKS AT MILLS TAVERN HAD ONE LAST ROUND FOR US.

>> I WOULD LIKE TO INTRODUCE YOU TO MY PASTRY CHEF, SAMANTHA.

SHE IS THE EXECUTIVE CHEF FOR ANYTHING AND EVERYTHING THAT IS DESERT WARRANTED HERE AT MILLS TAVERN.

>> TODAY WE ARE MAKING A GOAT CHEESE CHEESECAKE WITH A PISTACHIO CRUMBLE AND SPICED CARROT CAKE.

THERE IS A MANDARIN ORANGE SORBET, TOO.

LAST BUT NOT LEAST, THE AMAZING DESSERTS HERE.

>> LET'’S TAKE A BITE.

OUTRAGEOUS, AS EVERYTHING HAS BEEN.

♪ [CAPTIONING PERFORMED BY THE NATIONAL CAPTIONING INSTITUTE, WHICH IS RESPONSIBLE FOR ITS CAPTION CONTENT AND ACCURACY.

VISIT NCICAP.O]