This was the second seating. There was a seconded line kitchen not shown so when we all disappear that is where we are! We did cold courses from the back and hot on the hot line. First we did a mini Cobb salad. Then onion rings with ranch inspired by an old shortrib garnish and cook snack from Boneta. There were also dandelions on that dish to bring in a Hollows element, the ones we brought from Saskatoon were mild and the ones we picked in van were more bitter. Next was a dish inspired by Myra and Lumiere where she was working when I first met her. She is the most well trained and underestimated cook in Vancouver. She made us mini rye bagels and we topped them with cured Saskatchewan steelhead trout, and borage. Next was beef heart and pork meatloaf glazed in ketchup, a play on a staff meal I used to make at Boneta. Sweet was a classic banana split and by that time we were doing Mossimo Bottura style plating. There is a while where lonely Lacey cleans up by herself for a while. I also talk to Mark Brand for a while and tell him about #thehollowsfamily and how I want to be the next Martha Stewart. They said we were a very efficient crew and also the drunkest! Also watch out for Kyle fashioning a homemade paper chef hat and rag neckerchief.