petrillo. vincent is also a former food network chop champ. nice to see you this morning. we are entering spring idea of brunch sitting outdoors and having a meal and getting everyone together is what is behind all of this. at the restaurant we use fresh items. this is some of the stuff we offer on brunch menu. french toast the winner over here. classic and we do differently. stuff it with a fresh berries and we do like the maple syrup. do spiced maple syrup. what is that? i have been eyeing that all morning. stuffed benies. did you ever get nittany lion eat an entire bowl of those. every day. every brunch. if you don t want a sugar bomb in the morning and believe me those look tempting what are your other suggestion. really nice spring pea soup. milk based. spring garlic.
each down towards arkansas. i mean, it really is quite incredible. fortunately, we think this is it. but never say never in the weather department. look at some of these all time state records. 18 inches in parts of minnesota. wisconsin, 17 inches there. a foot in iowa. and, again, five inches in arkansas, a place where they have never seen may snow. and there is some of the other notable totals. 28 inches in colorado. so, hopefully we re done with the snow, but, again, never say never. i hear that there is some breakfast going on. tucker, inside? nope, not in here, janice. you asked the question, janice, i m grateful you did. who wants breakfast when you can do brunch? i m there. tucker: exactly. come on in the studio. here to show us some way to incorporate the fresh flavors of spring into a delicious brunch menu are chef kyle mcclelland and chef vincent at the