Ah, ladies and gentlemen, Alexander Smalls, how are you, my friend?

So when we started thinking about this podcast, there was one chef in particular I knew I had to talk to.

I've known him for over 30 years, and in that time,

I've been at his table, he's been at mine, and his name, Alexander Smalls. He's a chef,

restaurant owner, cookbook author, and operatic singer. He's based out of New York City,

but what I love about him and his work is his commitment to making every

meal an occasion. From table settings to the guest list, to the food itself, Alexander considers

each and every detail as important as the next. And that's why I was thrilled when he said

he would love to take on what's perhaps the most beloved part of any

Thanksgiving meal, at least it is for me. The dressing or stuffing, depending on how you make it.

Today, he is going to teach us a recipe inspired by flavors from his own childhood,

low country oyster cornbread dressing with crispy slab bacon.

I'm Al Roker.

This is cooking up a storm.

You can see you.

How sharp you are?

Well, my gosh, not as sharp as you as always.

Used to go to his restaurant, Cafe Bula.

Right.

And in fact, just before Deborah and I got married, her parents and my parents, they had never

met before they came together at your restaurant, at Cafe Bula.

So it was, and now over the years, you've cooked for us, did a great Christmas parties.

...