From Bokertan, Florida, this is Behind the Bima.

On this episode, the rabbis are on location at Bokertone's newest restaurant, Roadhouse,

and are joined by Chef Seth Warshaw, Roadhouse's executive chef.

Seth shares his background in kosher cooking, his plans for the new restaurants he's opening the Boka,

and the proper way to make a hot dog.

Also, what's in the rabbi's frigid?

Which rabbi considers himself a master chef?

And was that really a llama hanging out behind the rabbis?

All this and more, behind the Bima.

Good evening, ladies and gentlemen.

It's Wednesday night 9 o'clock. And that means we are ready to take you behind the beam. I'm your host, Rabbi Afrin Gowbray, joined with dear friends Jail Boskowitz. And Rabbi Josh Brody and a whole group in the kitchen making a lot of noise for our first ever show. Josh Brody. Live. Josh Brody, what are we doing?

It's 9 o'clock Wednesday night.

We're going.

We're going.

Behind the Bima.

Welcome, everybody.

This is yet another episode.

And yet in some ways, it's different than every other episode we've ever done.

Because this episode is on location.

You don't see us in our usual spot and you don't see us with our usual background,

but we are in Bochartone's newest restaurant.

We want to thank the owners of Roadhouse, newest hotspot.

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