Sbrocco: Afghan delights in Fremont... Sekera: I was just licking the plate.

Sbrocco: ...Japanese omakase in San Francisco... Khera: You get that boom boom, boom.

Sbrocco: ...and eclectic small plates in Walnut Creek.

Ng: Every single dish was so beautifully executed.

Sbrocco: Just ahead on "Check, Please!

Bay Area."

[ All cheering ] Phillips: Number one, baby.

Number one right here.

Sbrocco: Hi.

I'm Leslie Sbrocco.

Welcome to "Check, Please!

Bay Area," the show where Bay Area residents review and talk about their favorite restaurants.

Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think.

Joining me at the "Check, Please!"

table today are nursing student Lily Sekera, Chief of Staff Yvonne Ng, and content creator Taran Khera.

Welcome, everyone.

Are you ready for a good show?

-Sekera: Yes!

-Ng: Yes!

Sbrocco: Alright.

Taran begins our journey in the Bay Area's Little Kabul, a vibrant community that's home to one of the largest Afghan American populations in the United States.

When he's in the mood for smoky kabobs, aromatic palao, and freshly baked bolani, he heads to Fremont's Afghan Awasana Kabob House.

[ Middle Eastern folk music plays ] ♪♪ Arsala: Awasana means "delicacy" in Pashto and Farsi.

Man: One chicken kabob and one beef kabob.

Arsala: Afghan Awasana Kabob House will take you on a journey -- genuine Afghan food flavors, spices, and the warmth and the love that bring the community together.

♪♪ My wife is the master chef here.

She learned ancient family recipes from her mother.

She is a perfectionist.

She doesn't want to take any shortcuts.

The way we make our kabobs, we use different spices like cumin, coriander, garlic.

Chicken, lamb, and beef are marinated for 12 to 14 hours.

We use extracts of yellow onion to soften it, to tenderize it.

So I gave you the secret of my kabobs.

[ Chuckles ] Rice is very essential.

When rice is not on the table, then you think there is nothing.

There is nothing on the table.

Faith wise, mostly we Afghans are Muslim.

We are saying that guests are sent from God.

So our culture and faith both put a lot of emphasis on hospitality and serving guests.

I'll bring you some dessert.

Enjoy.

Dessert is always here in Afghan Awasana on the house.

You're very welcome!

It's part of the hospitality.

We want to contribute and give back some of the flavors from a distant land to our American countrymen.

♪♪ Sbrocco: So, Taran, what is the draw for you at this place, besides meat, meat, and more meat?

[ Laughter ] Khera: So, I mean, definitely being from Fremont, we have some of the greatest Afghan food in California or even America in general.

So, bolani is definitely the go-to for any Afghan spot, especially Afghan Awasana Kabob.

The potato bolani is my absolute favorite.

You get a nice, crispy, but yet doughy kind of exterior with a nice, spicy potato interior.

It's kind of like a potato mixture with you get like garam masala, cumin, all kinds of different desi/ Central Asian spices.

I personally like getting it with mast-o-khiar, which is a cucumber yogurt.

So it's like a nice balance.

Sbrocco: Oh, nice.

Khera: You get that spicy potato.

-Sbrocco: Kind of dip into it.

-Khera: Dip into it.

You get that creaminess from the yogurt, and it just balances really nicely.

Sbrocco: Alright.

Did you know that's how you're supposed to start?

Sekera: I was doing that, too.

I didn't know that's how you're supposed to do it.

But I thought that was the perfect combination.

I had the half potato and half squash bolani.

And we shared with the whole table, so I was dipping it in the cucumber dip.

-Khera: Yeah.

-Sekera: Also, there was a nice green cilantro sauce.

It was a little bit garlicky, so I was double-dipping in everything.

-Sbrocco: That's awesome.

-Sekera: I think I licked the bowl.

Sbrocco: Okay, so you did it the right way.

What else do people get kind of at the beginning of the meal besides the bolani?

Where do they go next?

Khera: For me personally, I get the qabuli palow.

That's my absolute favorite thing you can get.

Sbrocco: Great name.

Qabuli palow?

-Khera: Qabuli palow.

Yeah.

-Sbrocco: Everybody.

All: Qabuli palow.

[ Laughter ] Khera: So, with qabuli palow, they slow-cook the lamb shank for, like, hours so you get that super nice, tender, fall-off-the-bone lamb shank.

You could literally pull up the bone and it just -- -Sbrocco: It slides off.

-Khera: Yeah.

Just super great, tender lamb.

As far as the rice, it's a very aromatic rice.

And you get caramelized raisins, as well as caramelized carrots, which just add that nice sweetness.

Sbrocco: Ooh, yeah.

Sereka: I did have the qabuli palow, as well.

What was fun about it was that it was brought to the table, and I'm wondering, "Where is the lamb?"

-Sbrocco: Right.

-Sekera: Because it was a huge mound of rice.

-Khera: Yeah.

-Sekera: And, so, then, we kind of unearthed it.

And I'm like, "Wow!

There it is!"

And the meat slid off the bone.

-Khera: Yeah.

Sekera: It was that tender.

Ng: I had the shami kabob, their charbroiled, ground-beef kabobs.

And it was well-seasoned.

It was garlicky.

It was herby.

It was a very generous portion.

It came with rice and Afghan bread, and I could not finish it.

-Sbrocco: Yeah.

What other entrees do you enjoy?

Khera: So, chapli kabob is a big thing in Pashtun culture, as well as Pathan culture in Pakistan.

It's like a burger patty -- you know, like the shape of a burger patty.

But you really get all kinds of different herbs and vegetables and spices in there.

I believe they use pomegranate seeds, as well, too.

So you almost get like a crunch.

-Sbrocco: You get that crunchy, sweet.

-Khera: Yeah.

-Sekera: It was crunchy.

And it was very thin, which I like, because it made all of the edges really crispy.

-Khera: Yeah.

-Sekera: And I did notice it was really well-seasoned, because I had the trio kabob, so it was chicken, beef, and the chapli.

-Khera: Oh, nice.

-Sekera: And the chapli was so well-seasoned.

That was my favorite one.

We also tried the mantoo, which are these little dumplings.

I've never had them before.

And there were five on the plate, so everybody in my group could have one.

They were filled with ground beef with a little more ground beef on the top, so extra meaty.

But there was some yogurt to balance it out, and I believe they were steamed.

It was a nice change of pace from the rice, a different kind of starch.

And, then, another dish that we tried was the borani banjan.

It was this stewed eggplant and tomato dish.

Very comforting, warm spices.

It reminded me of an eggplant Parmesan or, like, an eggplant lasagna a little bit.

But I was using the bread to dip it in, and I was just licking the plate, eating all of that.

Sbrocco: You're agreeing, Taran, right?

Khera: That sounds good.

I got to try that one.

That one -- -Sbrocco: Ah!

See!

-Khera: That one I didn't know.

-Sbrocco: Now you're giving him a little bit of knowledge!

I love it.

Ng: He also comped us some dessert.

The firini dessert is so delicious.

It's fragrant.

It's really light.

It's not too sweet.

It's milky.

And they just shared it with us complimentary.

I'll definitely be back.

I want to go back with a large group, because it's definitely something you want to share family-style, because the dishes are so large.

So I want to work down the menu.

-Sbrocco: Yeah.

[ Laughter ] Sbrocco: If you would like to try Afghan Awasana Kabob House, It's located on Towers Way in Fremont.

And the average multi-course tab per person without drinks is around $35.

Yvonne says that she lives to eat and eats to live.

All her vacations are meticulously planned around food, and there's nothing she won't try.

Closer to home, her favorite sushi spot satisfies all that craving she has for adventure, as no two meals are ever the same.

Located in San Francisco's Soma neighborhood, it's Hakashi Japanese Sushi Bar & Grill.

Zapata: Irasshaimase.

Welcome in.

[ Mid-tempo music plays ] Let's get you some sushi, guys.

Sushi is literally art.

You see the way it looks, you get tempted to eat it.

Enjoy it.

All yours.

♪♪ I am not from Japan.

I'm from Mexico.

But I really love making sushi.

Hakashi!

We have a lot of imported Japanese fish directly from Toyosu Market twice a week.

Cherry trout.

Fan lobster.

Hokkaido scallops.

The type of sushi that we serve is called Edomae style.

Edo means from the old era.

Back in the years, you got to preserve your fish by curing it with a special soy sauce blend called nikiri shoyu.

Most restaurants, the rice tend to be in the sweet side.

Because we use aged rice vinegar, our rice tends to be more in the salty side.

When I do my omakase, I want to be a little bit outside the box.

I want to bring the Californian style.

We bring a little bit of Italian, such as the lobster risotto that we do, sometimes even a little bit of Mexican, like charred octopus, which is sautéed with tomato paste and chipotle sauce.

Cheers.

Kanpai, kanpai, kanpai.

My favorite thing is when they enjoy every single thing that I do.

Sometimes they don't even say it.

I can see the expression from their faces.

That's the best thing I can get.

All: Hakashi!

Sbrocco: Alright.

This is a place, Yvonne, isn't it, where you just kind of kick back and say, "Okay, Chef.

Take care of me."

Right?

That's kind of the reason for omakase.

Ng: Yes.

I mean, they serve a la carte, and you can order whatever you want.

He's really creative.

So, for example, one of my favorite dishes is this oyster shooter with oyster, uni, which is sea urchin, ikura, which is cured salmon roe, a quail egg in this tangy ponzu sauce, and then it's topped with caviar.

Sbrocco: Wow.

That is indulgent.

Zapata: Japanese Viagra.

Ng: That whole thing is meant to be eaten in one -- -Sbrocco: One pop.

Yeah.

-Ng: One pop.

Yeah.

Sekera: We had the oyster shooter, as well.

I was a little bit nervous, because I was wondering, "How do I eat it?

", and there were so many moving parts.

But what we did was -- -Sbrocco: Not literally.

Sekera: Yeah.

No.

I think so.

I think... [ Laughter ] But we took the egg and kind of mixed it in with everything else, and it was the perfect bite.

It made it so creamy, but it tasted like the ocean.

And it was really nice.

-Ng: Yes.

Sekera: But we did mainly go for a la carte.

One appetizer I really enjoyed was the shishito peppers in a tempura batter.

And it was so crispy and delicate, with a little bit of salt.

And, then, my family and I were playing Russian roulette.

Who's gonna get the spicy one?

Who's gonna get the mild one.

-Sbrocco: Got it.

-Sekera: I got mild.

I was okay.

Sbrocco: Describing the full omakase experience, how many courses is that?

A lot?

Ng: Gosh, I lose count, because he kind of just keeps serving you until you wave the white flag.

And so besides probably like 10 dishes of nigiri sushi, other dishes that I love that are standout is the roasted bone marrow.

They serve it with this creamy uni on one side.

There are pickled vegetables in the middle and then caviar on the other side.

Because why not, right?

-Sbrocco: You're talking my language.

Yeah.

-Ng: It's so delicious.

Khera: So, I didn't really even know about the omakase.

Sadly, it sounds really good, actually, knowing that now.

I was like, "Oh, I should have did that."

But yeah, I did do the a la carte.

We did start with calamari -- really fresh calamari.

And it had a really good batter on it.

Real classic.

Squeeze it with the lemon.

You can't go wrong with a good calamari, you know?

Sbrocco: Anything else that you had?

Khera: Yeah.

So, we shared rolls.

The volcano rolls was my favorite.

You get that crispy tempura with a nice, fresh cucumber.

It had a nice balance with the spicy tuna and the sweet unagi sauce.

The Melanie's roll was very interesting.

It was like a flavor that I haven't had before.

It was like a smoky fish taste.

Like, when you bite into it, it wasn't like, oh, you get that boom, boom, boom.

But you get like it's like a smooth, smoky train ride.

-Sbrocco: I love that.

-Sekera: Smoky.

Sbrocco: That should be the name of a song.

-Khera: "Smooth Smoky Train Ride."

-Sbrocco: Right?

Sekera: I went on the smooth, smoky train ride, too, yeah.

Yeah, the fish itself was very buttery.

A little bit oily in my mouth, I liked it.

It was really nice and so fresh.

Sbrocco: And did you have anything else?

Sekera: Yes.

We had the hamachi toro.

It was this yellowtail belly on a little piece of rice.

And it was the perfect bite.

The rice was chewy, a little bit sweet, with some vinegar to it.

And the fish, again, was so fresh.

Ng: Other standouts besides the very fresh fish would be the lobster risotto.

So, it's this really creamy risotto, and it's topped with this really juicy and plump lobster tail that's really crunchy.

Every bite is just flavor bursting in your mouth.

Sbrocco: So, what did you drink alongside some of these magnificent dishes?

Ng: Well, I always order this sake that is the chef's favorite.

Zapata: I want you guys to meet her.

Ng: Yeah.

He'll introduce us to the neighbors that sit next to us, and then we'll all cheers with him.

Then he'll order one, and he'll share with us.

So, then, you meet all these new friends after.

-Sbrocco: Mm-hmm.

-Sekera: I had the yuzu citrus cocktail.

-Sbrocco: Oh.

-Sekera: And it was so good.

I've never really had yuzu in my food before, and so I'm like yuzu's number-one fan now.

Ng: One of the desserts that I love is this yuzu sherbet.

Sbrocco: Yuzu and sherbet sounds great.

Ng: Yeah.

Like, it was so good.

Sbrocco: Mm-hmm.

-Ng: Even though you're stuffed, you still always have room for whatever dessert -- Sbrocco: Just a little light bite, right?

-Ng: Yes.

-Sekera: I had a yuzu cheesecake, as well.

-Ng: Yes.

Yuzu everything is great.

-Sekera: Yes.

Yuzu everything.

I only want yuzu in my dishes.

Yeah.

Sbrocco: Yuzu, yuzu, yuzu, we-zu.

Sekera: We-zu, we-zu.

Yeah.

[ Laughter ] It had like a crème brûlée, crackly top to it.

It was really creamy.

And usually, I don't get dessert at Japanese restaurants.

-Ng: Yes.

-Sekera: But it was worth it.

Sbrocco: Would you go back and try the omakase now?

Khera: Oh, definitely.

That sounds like the winning spot.

Sbrocco: Yeah.

If you would like to try Hakashi Japanese Sushi Bar & Grill, it's located on 3rd Street in San Francisco's Soma neighborhood.

The average multi-course tab per person without drinks ranges from $60 up to $160 for the omakase experience.

Lily's choice spotlights a menu full of globally inspired small plates.

From Spanish and Italian favorites to French classics and Filipino flavors, there's something to satisfy every craving.

Nestled in the heart of Walnut Creek for more than two decades, it's Va de Vi Bistro & Wine Bar.

Candelario: Ooh, look at that.

[ Indistinct conversations ] [ Sizzling ] [ Mid-tempo music plays ] The vibe at Va de Vi is relaxed.

It's like a very European, bistro-style feel.

Our style of dining, the wine list -- there are so many different combinations you can have.

It's just fun.

-Woman #1: Delicious!

-Woman #2: Thank you.

♪♪ Candelario: The food at Va de Vi is international plates, so we're gonna have food from all over the globe -- Asian influence, Mexican influence, Italian.

My favorite dish on the menu is the ahi tartare.

Sashimi-grade tuna and, then, crispy rice crackers, which you cannot find anywhere.

We get people asking us that all the time -- "Oh, where do you get those?

Where do you get those?"

It's a secret.

Woman: Cheers!

Happy birthday.

Candelario: Our wine list is vast.

Cantina del Pino, Barbaresco.

We have 50-plus wines by the glass.

They're all available by the half glass and full glass.

It really gives our guests the opportunity to mix and match, compare and contrast all of the different flavors, because we do have international plates, and we have wines from all over the world.

Bartender: How is it you, guys?

Candelario: That's the beauty of Va de Vi is there is no "Oh, how do we do this?

What order do I drink this wine in?"

Go crazy.

-Woman: Do you want to try this?

-Man: Yeah.

Candelario: When people leave here, I hope they go home and tell their friends, "Dude, you got to go.

You have to go."

It's just a cool spot to be.

All: Cheers!

Sbrocco: Lily, this spot has sort of become a Walnut Creek institution, hasn't it?

Sekera: Mm-hmm.

It has.

Sbrocco: How long have you been going there?

Sekera: Probably since I was born.

Sbrocco: Well, not for the wine, but you know?

Sekera: Not for the wine, not for the wine.

They just had their 22nd anniversary of Va de Vi.

It's such an inviting atmosphere.

-Sbrocco: Right.

Sekera: And the restaurant is in this beautiful, brick building.

You walk through an alleyway, and you see this large, old oak tree with lights, especially when the weather's nice and you can sit outside.

It's really appealing.

-Sbrocco: Yeah.

Sekera: My go-to dish is the lechon.

It's this block of rice which is sweet and a little bit tangy, and on top is a crispy piece of pork belly and this really sweet chili glaze with some pickled onion and green onion on the top.

All the colors and the flavors just explode in your mouth.

Ng: I had the lechon, and it was so delicious.

We also had the Korean beef skewers.

They have this gochujang glaze on it, so it's pretty flavorful.

And it's served over a kimchi fried rice.

So that was a good balance of different textures, and it kind of soaked up all the richness of the beef.

Khera: Yeah.

So, I started off with the empanadas, as well as the burrata.

Love empanadas.

One of my favorite things ever.

And you get a nice, crispy exterior, really well-fried.

You get a nice umami, mushroom filling with the nice, silky Oaxaca cheese.

-Sekera: Mm-hmm.

-Khera: Another thing I love in this world is chipotle aioli or any chipotle sauce.

-Sekera: Yeah.

Khera: And that was on there, and it was great.

The burrata was super interesting.

It's, like, laid on top of pine nuts and then like a caponata, which I've never even heard of before.

I don't know what that is.

It's served with ciabatta bread, and you kind of spread it on there.

Sbrocco: Right.

And it's interesting that it does have so many different offerings of different cuisines.

-Khera: Yeah.

Ng: So, from Mexico, we have the quesabirria.

They are two corn tacos.

And it's generously topped with this really tender, braised beef and some Oaxaca cheese, some onions and cilantro, and it's served with this really rich consommé.

So you have this flavor-packed dish.

And, then, my favorite dish is the Spanish paella.

It's this rice that's infused with saffron.

It tastes like it's been cooked for hours in a seafood broth.

There's PEI mussels.

There's chorizo.

There's shrimp.

Sbrocco: When you get to the bottom of that sofrito, that crunchy stuff -- Khera: Yeah.

Ng: Yeah.

The best part.

Sbrocco: Mm-hmm.

Any other dishes to recommend?

Sekera: Yes.

I recommend the soup shot, which they like to change up.

So the time I went, it was mushroom.

It was creamy, and on the top, there was a little bit of truffle oil.

And I have a pro tip.

If you have the little shot glass, you can use your knife to scrape up any remaining soup, because you want to get your money's worth, right?

-Sbrocco: I love it.

-Sekera: A dish that I had in the past was the Alaskan cod.

It was all of these layers that were stacked on top of each other.

So on the bottom, there was a ginger, soy beurre blanc with a little bit of orange oil, and it made it very fragrant.

I love that.

And, then, there's a potato cake, which is crispy on the outside, very soft on the inside, with the cod on top of that.

And, then, a little ocean salad, which was some pickled ginger, seaweed, and some roe.

-Ng: That sounds totally delicious.

-Sbrocco: Alright.

After all of that, did you have room for dessert?

-Sekera: Always.

-Khera: Oh.

-Khera: Yeah.

-Ng: I normally don't, but I did that day, because every single dish was so beautifully executed.

So I had the dessert for two.

And -- Sekera: That's the way to go.

Ng: I went with someone else.

[ Laughter ] It includes four separate desserts - soufflé, which to me tasted kind of like a molten chocolate cake, blondie, which tasted like a crunchy, sweet cornbread, huckleberry bread pudding.

-Khera: Yeah.

Ng: That was so good.

-Sbrocco: You had that, too?

-Khera: Yeah.

That was -- Ng: Moist and not overly sweet.

And, then, a crispy French apple pie a la mode.

Sbrocco: Yeah.

Of course.

Why not?

Ng: With salted caramel ice cream.

-Sbrocco: Yeah.

-Khera: That one was good.

Sbrocco: Just to cap it off with something light.

And we didn't talk about service.

Ng: Yeah.

It's great.

From the hostess who greets you at the door to the people who bring you water to your server, it's amazing.

-Khera: Yeah, definitely.

They were very accommodating, very attentive.

Sbrocco: All around, A-plus marks, huh?

-Ng: A-plus for sure.

-Sbrocco: [ Laughs ] Alright.

If you would like to try Va de Bi Bistro & Wine Bar, it's located on Mount Diablo Boulevard in Walnut Creek.

The average multi-course tab per person without drinks is around $50.

And now reporter Cecilia Phillips has more Bay Area bites you've just got to try.

She's headed to San Leandro to eat, drink, and be cherry.

Phillips: We're here at the San Leandro Cherry Festival, and this is a historic event.

You all have been doing this for quite a long time.

Jacome: Yeah.

The Cherry Festival has a long history.

The entire festival grounds, originally back in the 1900s, were cherry orchards.

So the festival itself started as basically a large farmer's market and just slowly evolved into what we see it as today.

We start the day off with our amazing parade.

Then we dive straight into the festival.

We have all these different pockets of entertainers and food that we love.

And, then, we have a pie-baking and eating contest, as well.

Go!

[ All cheering ] ♪♪ Converse: We are Lemonade Besties, and we specialize in carnival- style lemonade and dirty sodas.

Phillips: So what does a carnival-style lemonade even look like?

What does it mean?

Converse: A carnival-style lemonade means that it has marshmallows, candies, all of the glitz and the glams of the carnival.

And today, we also have the cherry lemonade for the Cherry Festival.

Phillips: There you have it right here!

It's massive!

Oh, yeah.

That is thirst-quenching.

This is gonna get me started for the whole day.

Converse: Mm.

Phillips: Mmm.

♪♪ -Berkowitz: Thank you so much.

Have a great day.

-Woman: Thank you.

Berkowitz: We are As Kneaded Bakery.

Women-owned, here in San Leandro.

And today, we brought lots of different items, including famously our cherry focaccia with rosemary.

Phillips: Can we break this open and share it together?

-Berkowitz: Let's do it.

-Phillips: Alright.

Let's do it.

Oh, don't lose the cherry!

Yes!

Here we go.

♪♪ That cherry kind of just explodes in your mouth.

-Berkowitz: Sure does.

Yeah.

-Phillips: It's delicious.

But more importantly, it's definitely kneaded.

Narayanan: We're Koolfi Creamery.

My wife and I specialize in Indian-inspired ice cream.

We blend my mother's recipes of Indian desserts with American classic flavors.

This is our Cherry Festival special.

It's a chocolate cake soaked in chocolate syrup with a cherry chocolate ice cream, whipped cream, and some cookie crumbles.

-Phillips: Oh, my gosh.

Narayanan: It's delicious, and it's a crowd pleaser.

Phillips: Beautiful.

It's all about love.

-Narayanan: It is.

-Phillips: Cheers.

The cherry flavor -- Boom.

Right in your face.

-Narayanan: Thank you.

Phillips: But honestly, can I just say that the cookies are so delightful?

Mm!

Thank you!

These are Indian shortbread cookies called Little Hearts.

I had as a kid, and we had to incorporate this.

So cute.

-Phillips: My little heart is so excited right now.

Like, thank you.

-Narayanan: [ Laughs ] This delicious cherry ice cream and chocolate -- this is my favorite.

♪♪ So, this is so cute, your hamburger cupcake.

It looks like you actually have a brownie in between, then frosting.

-Dejanes: We do.

-Phillips: So cute.

Dejanes: There you go.

And, then, our big special today is our maraschino cherry cupcake.

So, we chopped cherries inside, chocolate chips, little cherry on top, some cherry frosting.

It's a classic.

Just get in there.

Just get in there?

Okay, here we go.

Mmm!

-Dejanes: Get some cherry pieces and some chips.

-Phillips: All the way through!

Dejanes: Mm-hmm.

All chopped up inside.

Phillips: So good.

Alright.

The final cherry on top for the day.

♪♪ Man: Is it messy?

Sbrocco: I have to thank my great guests on this week's show -- Lily Sekera, lover of the lechon at Va de Vi Bistro & Wine Bar in Walnut Creek, Yvonne Ng, who adores the omakase at Hakashi Japanese Sushi Bar & Grill in San Francisco, and Taran Khera, who craves the palao at Afghan Awasana Kabob House in Fremont.

Join us next time, when three more guests will recommend their favorite spots right here on "Check, Please!

Bay Area."

I'm Leslie Sbrocco, and I'll see you then.

Cheers.

And cheers to you.

-Sekera: Cheers.

-Sbrocco: And you.

Phillips: So, Allard Farms, you all have been farming cherries for a really long time.

-Woman: Since 1909.

We have several different varieties.

Today, we have lapin -- sweet, amazing cherries.

Phillips: Tell me the best way that you like to enjoy cherries.

Woman: I like to pit them and then put them in my fridge.

They last all week.

Phillips: Oh!

I did not know you could do that.

How do you like to eat cherries?

Jacome: I love it in a jam on like toast.

Phillips: What is your favorite way to enjoy cherries?

Converse: I love them ice-cold, if I can frozen.

Phillips: Ooh!

You like to have frozen cherries?

Converse: Out of the freezer.

Yes.