Welcome to Recipe Club, where we debate the best way to cook the food.

You want to eat.

My name?

My name is Chris Ying, and I am the host of this show.

Here in the clubhouse with me today are three fresh, unsullied, innocent young newbies to the club.

First, we have everybody's favorite part of Dinner Time Live on Netflix, Mandy Roberts.

Welcome, Mandy. Thank you.

Next, artist, ping pong maestro, chef of Anna Jack Ty, Justin Pichette Rungsey here in the center of our stage. And finally, real ones know him as Midtown Lunch. But he is also the general manager of Smorgasburg in L.A.,

I think the finest open-air food market in the Western Hemisphere?

I'll take it.

Zach Brooks.

I have invited these three people here today because they are absolute party animals.

And if I were having a real potluck and not this fake podcast pod luck.

Oh.

Did you just found out of this piece of paper earlier?

I would invite each of them.

And today we are going to be debating the best way to cook a delicious, nutritious,

shareable potluck dish that will win you new friends and really annoy your old ones.

Each of them has cooked a publicly available potluck themed recipe.

We're going to get to all of that in just a minute. But first, we have to have our traditional open forum on potluck themed recipe. We're going to get to all of that in just a minute.

But first, we have to have our traditional open forum on potlucks. Welcome to the show, guys.

Thank you. Thanks for having us.

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