[PULSING MUSIC] VO: This program is brought to you by the members of WCNY - thank you!

VO: The William G Pomeroy Foundation helps people celebrate their communitys history by providing grants for historic markers and plaques nationwide.

Information about Pomeroy Foundation grants and partnership opportunities is available at WGPFoundation.org Bear Creek: gourmet burgers, craft beers, custom twists on classics and desserts.

More on Facebook and Instagram at BearCreekRestaurantInc Feed the bear!

[BEAR ROARING] MATT: Spatchcock Funk in the house -- our house, and your house too.

You know where the party's at?

Wherever you're at.

We're gonna teach you how to throw the best parties, the best dinners, the best get-togethers.

All you need are the people that you love, and we'll take care of the rest.

Spatchcock Funk.

Dope food, strong drinks, great stories.

[guitar strumming] MATT: The inspiration for today's party is my wife, the great Stephanie Crockett.

Recently named president and CEO of a baller advertising agency, she fought from the ground up.

like most women, people tried to hold her down, but she fought through it.

She's fierce and hard working and smart, but that's not why she got this job.

That's not why she earned this job.

She loves what she does and more importantly, she loves who she does it with, enough to fight through all these things.

So for all the women, all the people like us, fighting for equality, fighting to close that gender pay gap, all the Lady Gagas of the world to the women working two jobs, raising kids, going to school full-time, this is the Boss Bitch Brunch.

[rap vocals] [upbeat string music] MATT: Every brunch needs to have a cocktail that makes things work.

We're gonna have mimosas, Bloody Marys, those are cool, we can roll with that, Bellinis and so forth.

But for this celebration of someone special, we wanna celebrate right.

So we're gonna have champagne from France, we're gonna use that.

We're actually making the French 75.

So Stephanie's a big vodka drinker.

However, sometimes she likes to experiment and taste different drinks, so we're making one special for her that's based on Paris and all the famous things in the world.

So this really cultivates the idea of classiness and action at the same time, because France is beautiful, they make great food, they have cool people, but they get a lot of stuff done too.

So the French 75 typically is just lemon juice, champagne, some simple syrup.

So we're doing our version of it.

It has gin, of course, that's the big kicker.

We're gonna make ours stronger and better and more powerful and a little bit sweeter too with some other flavors.

So let's make this cocktail right now.

Now the base of the French 75 is French champagne.

[champagne cork pop] So we're gonna put in about four ounces of that into our glass.

Yeah.

Now, typically they have lemon juice in it, but we learned from an old-time bartender, a skilled gentleman, that instead of that, we're using limoncello.

So we're gonna put about a half ounce of limoncello in here.

Finally, we're gonna put two ounces of a good gin.

Now we're getting stronger.

We're also gonna add, instead of this regular simple syrup, we made a strawberry basil simple syrup.

Those colors, those flavors, all of that just go so great together to make this drink really jump.

So we're gonna put in about an ounce of that, get that color, and we're gonna garnish it with a lemon twist right in the drink itself.

One strawberry, and a basil leaf.

We're gonna give it a stir.

[glass clinking] Now you've got the French 75.

Here's to all you ballers out there.

[instrumental jazzy music] MATT: We got our cocktails ready.

Now let's get this cheesecake ready.

The alligator cheesecake is one of these special dishes that you have to take your time with.

It's gonna give you about three hours.

So think about that prep time when you're making this brunch go down.

When you're building any house, you're gonna make a foundation first, y'all.

We are gonna start with the crust for this thing.

1 1/3 cup of Italian seasoned breadcrumbs.

Next, 2/3 cup of really finely grated Parmesan cheese.

Now you wanna add into that 4 ounces of unsalted, unbroken melted butter.

Now we wanna mix this evenly because this is critical.

A great crust on any cake is just critical to anything, any pie, anything you're doing.

Get a little crusty, y'all.

The first time I had alligator cheesecake, and this recipe is based off it, is from the legendary restaurant in New Orleans, my favorite in the world Jacques-Imo's.

It's my wife's favorite appetizer and one of her favorite dishes, so that's why it's gonna be the star of this dish, but I love it too.

Now this is like a standard cheesecake in a lot of ways.

We're using a 10 inch, you can use 12 inch too, springform pan and it's real inches, you know what I'm saying?

What we wanna do is get this thing in right, so you're gonna take some parchment paper and you're gonna put this in and use your hands and the spatula to form the crust evenly up the sides and then flat across the bottom.

Preheat your oven to 400 degrees, then put this in for 10 minutes, get a little crust to it.

For the base of this thing, it gets a little creamy, right?

And that's how we want it.

We've got 20 ounces of softened room temperature cream cheese.

That's gonna be the base.

You're gonna flatten that out a little bit in your mixing bowl.

And then what we're gonna do is you're gonna add in 4 smaller medium sized eggs or 3 big fat eggs.

So we've got 4 for this one.

Then you gotta bring out the big guns.

And like everybody should be doing, keep some toys in a drawer y'all, like this mixer.

[mixer whirring] Once you've got this mixed, we're gonna keep adding in more stuff.

We want 2/3 cup of heavy whipping cream.

Finally, the last ingredient of this custard you get down is 1/3 cup of smoked Gouda cheese.

Smoke 'em if you got 'em y'all.

[mixer whirring] Now you're gonna let this sit on the side while we move over to the stove and heat things up.

Start out, get a large pan over medium heat and add about a tablespoon of a really good olive oil because we want this dish to be as special as the people we servin' it to.

Get that hot.

You're gonna add one and a half diced up white onions.

We're gonna ring the bell by putting in one diced yellow bell pepper, red bell pepper, and green bell pepper.

All three, get all those colors in there.

We're also gonna add in a 10 ounce can of green chilies.

Last but not least, the most important ingredient of all, our alligator sausage.

This is our own recipe that we made.

And what we did is, the hardest part was wraslin' down the alligator, but don't worry, your boy got 'em.

So you're gonna do this for about 10 minutes 'til all the vegetables get soft.

Now our meat and our veggies, we're just gonna fold in to this custard.

This beautiful -- oh, I can't wait for this.

Look at how this looks.

Get that evenly mixed up.

Keep pulling around the edges.

Take that out of the oven, your crust, and you're just gonna evenly pour this beautiful mixture into your cheesecake springform pan.

Spread it out evenly across.

To keep everything together, we're gonna take a couple pieces of tinfoil.

[foil crinkling] And we are going to wrap it tightly with a tinfoil to prevent leaking.

Make it almost like a little nest.

Take that cheesecake and you're gonna put it into either a hotel pan or a big metal tray like this with about two inches of water.

We do the water bath in here to help it distribute heat evenly, and it makes it gentler for the custard.

It keeps the custard from breaking.

'Cause we like to break stuff, but not our cheesecakes.

So we're gonna put this in the oven at 450 degrees between an hour and a half and two hours.

This is the tricky part, you gotta keep an eye on it.

But anytime you're around alligators, you gotta keep an eye on them - you don't want one sneakin' up on you.

[INSTRUMENTAL JAZZY MUSIC, OVEN CLOSING] Now that is how an alligator cheesecake is supposed to look.

Golden brown on the top.

We're gonna take it out of our foil because the foil did its job, which is awesome.

You got a springform pan.

So clip it out, right?

And then slowly twist it as you're coming off.

And then our parchment paper.

Time for a deep cut, y'all.

Put a big slice up into this beautiful cheesecake.

Take some of our Creole sauce, Creole shrimp, red pepper sauce, over the top.

Little bit of shredded parm cheese.

Some chopped parsley for color.

[instrumental jazzy music] Mm-hmm, that's how it's done.

[instrumental hip hop music] MATT: Jeff, what's up, dude?

JEFF: Hey, Matt, what's going on?

MATT: My wife got this great promotion, so we are gonna throw an awesome brunch.

We need some of that killer bacon and some of those beautiful ribeyes, 2, 2 1/2 inches thick.

ALEX: Jeff, tell us what's so great about ribeye.

JEFF: I love the ribeye 'cause it's got the most amount of marbling.

It keeps its steak nice and juicy and it's a beautifully tender steak.

I just love it.

MATT: Marbled meat's always better in my book, but it's perfect for us because this hash, we're gonna render that marbled fat and just make those beautiful potatoes all crispy and beautiful, dude.

JEFF: Oh, man, that's gonna be awesome.

That's gonna be the best hash ever.

I'll go get that ready for you.

[instrumental hip hop music] [saxophone music] MATT: Yo, we got the big meat for this party because we got some big players coming here and they like to eat, so we are making ribeye hash.

Look at this beautiful 3 1/4 inch thick ribeye.

For the brunch, we got some real people laying it on thick, so first, we're gonna get a cast iron skillet and get it ripping hot, and then we're gonna put 2 tablespoons of butter there.

Now, the people gonna be hanging out at this brunch, they like to party.

So does meat, so good meat like this, you've gotta let sit out for like 30 minutes at least.

So before we put it in the pan, we're gonna generously grace it on one side with some flake salt and the other side with some fresh ground black pepper.

Now with this, it's gonna be cooked perfectly.

This is how to cook a steak perfectly.

We're gonna put it in and you see each of these two sides.

Each side is gonna get in the pan oil for 2 minutes, and we're also gonna do this ribeye fatty part here too.

So first, 2 minutes starts now.

[meat sizzling] We're gonna lay it back flat.

Now we're gonna take this and put it in the oven at 415 degrees for 4 minutes, get it medium rare.

Now we've got this thick, juicy steak.

We're gonna let it rest for 5 to 10 minutes depending on how thick it is, this one's gonna sit for about 10 minutes, but leave the pan on top of your stove.

And without turning the heat on it, we're gonna put in a couple more tablespoons of butter.

We are gonna add in 3 cloves of chopped up garlic.

But now we can turn our heat back up to around medium.

Next, the important step is we have 4 diced shallots.

And we got six dope people coming to this party we're gonna feed and take care of, so shallots are just a little classier version of onions.

So while those are cooking, we're also gonna put in about half a bunch of diced, chopped up green onions.

And we're gonna let that go until it starts to soften.

Now, just in time, we're gonna add up a tablespoon of fresh thyme.

We're gonna add about half tablespoon of chopped up fresh rosemary.

And a little sage, y'all, because these people are sage mavens up at this party.

So we want them to feel cool, We got all the good stuff in here.

We're gonna get that going.

So we're gonna turn our heat to medium high because now it becomes another fun part of this dish.

You always bring fun people to the party like the ones we're partying with.

Bring great potatoes to hash.

So what we've got are Peewee Dutch Yellow potatoes.

These are grown in like volcanic sulfur - they're wild.

But you can use salt potatoes, baby Yukon potatoes.

You can use red creamers, but boil them first, let them sit out so they get a little bit dry.

But we wanna have them already cooked, you know what I'm saying?

And now put them in the pan and you're gonna keep stirring them in these things while the beef rests until they start crisping on the sides.

We got our steak, it's been all rested up.

What we're gonna do is we are gonna slice it.

It's gonna look a little pink in the middle of it.

We want that because we're gonna cook it more in the hash.

But we're gonna dice it into about the same size as the potato slices.

Now we add it to the taters.

Leave the steak on top of the potatoes, don't stir 'em yet.

Move it to the back of your stove and then take a good heavy bottomed, like me, a heavy bottom, pan onto the stove.

We're gonna heat it over medium heat with about 2 tablespoons of a neutral oil like canola or vegetable.

We got 3 country eggs, what we're gonna do with these is we're gonna crack 'em and gently lower them into the pan like that one - ooh, beautiful double yolk, we love that.

After one minute, take 2 tablespoons of butter and we're gonna put that into the pan.

And we're gonna let that start to really melt, but then it's gonna foam up and turn a little bit brown.

Now you're gonna hear the eggs be poppin'.

But we want this party poppin' off too, so take that frothy butter and you're gonna take it and you're gonna pour it over the eggs for about a minute or two until they're cooked through on the bottom but they're still runny on the top, just like this.

[eggs sizzling] These brown butter eggs are lookin' beautiful, so we're gonna come back over, turn it off.

We've got our hash.

Take the meat and stir it up with the potatoes so it's evenly distributed.

Next, we're gonna take these beautiful eggs and we're gonna lay them on top of our hash.

And we're gonna have a little of this brown butter left, so we're gonna take some of that brown butter here, which has a nice little nutty flavor, and we're gonna drizzle that over our eggs and really add some fire into this party.

Hit 'em with the rest of your green onions, get some more of that color on the top.

Now, like we like to do when we're cookin' everything, as we're goin' along, take a bite, make sure we're workin' on it.

[instrumental lofi music] MATT: Every great adventure needs some just desserts.

Now it's time for just dessert, the best dessert, y'all.

We are gonna make cinnamon buns.

Sun's up, guns up, buns up.

And the people comin' to this brunch, they all got nice little plump buns, so we gotta serve that up right.

We're gonna take some bacon, we're gonna take some cinnamon buns, and we're gonna roll this thing up.

We gotta get this dough goin', so we're gonna put in 4 cups of all-purpose flour, 1/2 cup of granulated sugar, 3/4 of a teaspoon of fine sea salt, and we're gonna whisk that up together, put in 1/3 cup of butter, and we're gonna take two forks, 'cause you know we like to fork things up.

We're going to use it and separate it and push the butter around so it gets kinda mixed up evenly into this.

Now, we're gonna take our stand mixer, and we are gonna mix things up.

What we're gonna attach first is your dough hook.

Now, the dough hook is actually named for my little league career, I was a little doughboy, had a curveball, so the dough hook was my secret pitch.

And that's what we're gonna start with, so let's mix this thing up.

Time to activate things.

We have one cup of lukewarm milk, you know, how your grandma used to serve to help you go to bed - that or cough syrup.

You're gonna put in about 7 grams, exactly 7 grams, of instant yeast, and mix this together pretty evenly.

Then, on medium to low, we're gonna slowly add this mixture in.

[mixer whirring] Then we're gonna add 3 eggs.

[mixer whirring] Now, let this stir until it's evenly mixed.

We're gonna take our dough, like our boy taught us, you're gonna heel it, flatten it out, and then fold it back up, and then heel it, flatten it out.

Do this for about a minute.

Now, as I'm doing this, one of the reasons why we're going with a brunch for Stephanie is, well, let's face it, she likes to party, but one of my favorite memories ever with her was just the two of us.

We were in New Orleans partying up, having a good time, and it started to rain, it was a Sunday morning, so it was just the two of us sitting in Pere Antoine's, having breakfast and cocktails, laughing as the city that usually is partying crazy was quiet, and it felt like it was just for us the entire time.

Now, once you're ready and you're all kneaded out, we need to put this into a greased bowl.

You're gonna cover it with saran wrap and let it rest for 90 minutes.

On a nicely floured surface, we're gonna get our dough out, time to roll this.

So get it up here, we're gonna try to flatten it out, and we gotta think about what we're gonna do.

We're gonna roll up bacon inside of this thing.

So we're gonna keep moving it so we can get it flat and even, and get it so we can do around nine inch strips.

Now, it's a sin to not use any cinnamon on a cinnamon bun.

So, before we get all bacon up in here, we have 1 tablespoon of granulated sugar, 1 cup of brown sugar, 2 1/2 tablespoons of cinnamon, and a melted 1/3 cup of butter that's created a paste for us.

So we're gonna use a spoon and the back of a spoon, and we're gonna really evenly spread this all across our entire beautiful dough we got going here.

We're gonna get one side of it off, so we've got a straight line here, and we're gonna cut it, cut our dough into two inch strips.

And we're gonna go about nine inches long.

[instrumental lofi music] Now we got our par-cooked bacon right here, looking just right.

We're gonna put this in the center of our rolls, and we're gonna start rolling it up.

[instrumental lofi music] Yeah, look at these beautiful pinwheels.

Oh, I just, if I wasn't married to the person that's coming to this brunch, I might marry one of these things.

So you're gonna take these and put it into a greased baking dish, cover it with some saran wrap, and let it rest for 30 minutes or so, until they start to fatten up and plump up a little bit, so we're gonna proof them right now.

Now it's time to make the frosting.

Maybe the best part, 'cause we're gonna put bacon in too.

So you're gonna start out with a big mixing bowl.

You're gonna take in an 8 ounce room temperature brick of cream cheese, 1/4 cup of room temperature butter, and now we're gonna beat this for a few minutes 'til it's evenly mixed.

[mixer whirring] Now to sweeten things up, we have 2 1/2 cups of confectioners powdered sugar, 2/3 cup of that brown sugar, half a teaspoon of pure vanilla extract.

Now we're gonna mix that up too.

[mixer whirring] Now our frosting - that's frosting y'all.

To make it really up though, we're gonna add in 7 strips of bacon that have been crumbled.

Every bite deserves equal parts of the flavor, the meat, the bacon, everything.

Our brunch is about equality, doing right by people, so you do right by them by putting bacon in everything.

Got our frosting ready.

Now let's take them out of the oven,they've proofed.

What we're gonna do now after they proof is put them in an oven at 375 for about 20 minutes 'til they get looking like this.

[oven opening] Yeah, boom!

Those are bacon cinnamon buns.

So let it cool so you don't burn yourself, but I just wanna get in there so bad.

Pop this bun, we got the bacon going.

We're gonna take some of this awesome frosting, put it on top.

Ooh, mm-hmm.

Hot cross buns, eat your heart out.

[instrumental hip hop music] ALEX: Let's pop some, let's pop some champagne.

Stephanie, you do the honors.

STEPHANIE: Wow, I'll be happy to do the honors.

Nothing better than this sound.

[champagne pops and cheering] >>STEPHANIE: All right, Nick?

MATT: What do you think about the cinnamon buns, Michael?

MICHAEL: Sticky.

[laughing] >>NICK: Sticky, icky, icky.

ALEX: Matt likes to watch people try his food, he needs a reaction.

STEPHANIE: It's sort of like when he tells peole a joke, and then he's waiting to see a response.

ALEX: Yeah, that happens a lot, The worst part is - STEPHANIE: And I'm not gonna give you the reaction.

ALEX: Every time a new person appears, he says the same exact joke.

So we all have to endure it, for the fifth, sixth time of the day with that person.

MATT: So Nick, tell us about the first time that you kissed a woman.

What was it like, what was her name?

NICK: A woman or a girl?

APRIL: A female.

NICK: Like - female, thank you very much.

MATT: Well, they can be any gender, they can be any gender.

NICK: I mean, you want name, location, everything?

MATT: Yeah, we want all the details, we want ASL.

ALEX: Back when Nick was in the AOL chat rooms picking up girls.

MATT: Not counting me, while you're on camera, who's your favorite person at this table and why?

[ laughing ] STEPHANIE: That would be impossible to choose from.

NICK: Top three - top four.

One's got to be left out, who is it?

MICHAEL: Who's your favorite gay guy?

Number one!

ALEX: That's way too specific.

STEPHANIE: You win that one.

NICK: That's a little heavy on the pour, dude.

STEPHANIE: Whoa.

MATT: Yeah!

Hey!

STEPHANIE: I can't think of anything more fitting, really.

Why have I had to wait so long?

[laughter] Spectacular.

MATT: All right, let's raise our glasses.

To all these awesome women out there, to this awesome woman, she's the prime, like the prime rib.

She's got those nice buns, you know what I'm saying?

NICK: All right, enough already.

STEPHANIE: I know what you have to say about the salad.

MATT: All right, see you later, alligator!

ALEX: Oh, the alligator joke, it finally came out.

MATT: Thanks for coming to brunch.

Thanks for all you're doing, all the women out there, all the people supporting women.

Thanks for being a part of it.

Spatchcock Funk, we'll see you next time.

[hip hop music with vocals] VO: The William G Pomeroy Foundation helps people celebrate their communitys history by providing grants for historic markers and plaques nationwide.

Information about Pomeroy Foundation grants and partnership opportunities is available at WGPFoundation.org Bear Creek: gourmet burgers, craft beers, custom twists on classics and desserts.

More on Facebook and Instagram at BearCreekRestaurantInc Feed the bear!

[BEAR ROARING]