All right, Timothy and Darren, can I introduce you to Anne-Sophie Pic? -Hello.-Hello,...

All right, Timothy and Darren, can I introduce you to Anne-Sophie Pic? -Hello.
-Hello, guys. -You're frying something there?
-Yeah. This is fried oysters,
just panko-breaded, very simple. Just to lend some texture.
The egg's will be quite rich. What are you guys preparing? We're preparing a dish that is from
Placerville, California, where I'm from.
It's a dish called Hangtown Fry. It's basically what the miners used to use
whenever they would strike gold. They would show off that
they had money so they would get
the expensive ingredients, oysters, bacon, and then eggs,
because of the perishability. And how do you make it more elegant? It's going to be like an omelet,
and a beurre blanc, with oyster foam, fried oysters,
which we trimmed up nicely so it's a little more delicate, and then a little bit of caviar as well. [Darren] And then I'm confiting egg yolks
with bacon fat and oil, and we'll actually whip it up
and nap the omelet. Almost like an icing on a cake. -So a light dish.
-Yes. -[Andrew] Okay, guys. Best of luck.
-Thank you. -Okay.
-Thank you, Chef. {\an8}[timer beeping] {\an8}Tim, I'm grabbing the confit egg yolks