:39:01
- What time did you close up at Ka- Is it-
- Kalyra.
:39:04
- Kalyra.
- I actually got out of there pretty good, around 5:30, 6:00.
:39:08
- Still had some stuff to do.
- Miles and I, we were-
:39:11
- That's nice.
- It's aged 12 months in oak.
:39:13
- French oak.
- Sauvignon blanc?
:39:15
Huh. Interesting. It's good.
:39:17
I know the winemaker.
She comes into the restaurant all the time.
:39:20
- What do you have to do to close up?
- I close up the register.
:39:23
Clean up, put some stuff away.
Then put the glasses out for the next day.
:39:27
- Right.
- Just... small stuff.
:39:29
Uh, hints of clove.
:39:31
- Right?
- Yes! I know. I love that.
:39:33
Yeah. Mmm.
:39:35
Sorry. It's good.
:39:37
- No, no. We'll get you a glass.
- Ah! Now we're thinking.
:39:40
Good. Okay.
:39:42
Oh, that's- that-
:39:43
Oh, he can say it,
and it's not disgusting?
:39:46
I didn't hear him say that.
:39:48
- Whenever I say something he said-
- Very good.
:39:52
No, actually- No. That one.
N- Not this one-
:39:57
I'm having that too.
:40:00
- Right?
- Oh, yes.
:40:02
That's what I'm saying.
:40:04
For our soup we have corn chowder...
:40:06
and for our entrees we have medallions
of pork dusted with black truffles...
:40:09
served with a root vegetable foulon
and wasabi whipped potatoes.
:40:12
And finally-
:40:14
- I have to explain my credentials.
- Yes.!
:40:17
Miles, what does this remind you of?.
:40:19
"Red wine. Red wine. "
:40:22
He was brought up on a lot of charges.
:40:27
- Yeah?
- I mean, with the yellow light.
:40:29
Right.
:40:31
After all, tonight
we are celebrating Miles's book deal.
:40:34
- Published author.
- Oh! Wow!
:40:36
Wow, Miles.!
:40:38
- Ohh.!
- Well, in that case-
:40:49
And then they think you have no idea.
You have no control over it.
:40:57
Ancient way of treating the grape.
:40:59
Now it's a modern way
of treating the grape.