Bergen your turn in the kitchen to make your dish. You have everything you need. Yes. Ok. What is your dish? What is my dish? Uh It's *** savory strawberry shortcake. So it's *** chicken liver mousse with *** cheddar biscuit, *** strawberry cranberry uh compote slash chutney. *** little bit of mustard seeds and then some my little herb salad on top and some toasted candied hazelnuts if I have time. Ok. Most of my experience is in pastry. This is sort of one of those things you kind of fall into. I feel like after *** certain point, I like how I like unintentionally made snacks for myself. Ok. That's ok. I like to say all pastry cooks are line cooks but not all line cooks are pastry cooks. They think it's desserts are somehow scary. They're not as precise as you think. Please sing to me. We like, have you made this dish before? I did it about three times yesterday. So that was your first go at it. Like I just did like four test batches and I did it today. I've had *** lot of chicken liver mo but I've never actually made it. I like the mustard season here. Yeah, they kind of pop. That's the one that pops don't tell me to stop. I made *** joke yesterday. I was like, I should have put on my ingredient list. Sous chef brought one with me in *** system. I couldn't find *** larger one. So I just bought this one. Mhm. I'm out of here. Is it Cheddar Biscuit on, it's Cheddar biscuit time. So, Bergen, is this gonna be *** special over at Merrill? Never want to see it again in another. I gotta hit The Beatle.