>>> WELL, WELCOME BACK. SOME OF THE WORLD'S GREATEST CHEFS HAVE MADE BAHA MAR A CULINARY LANDMARK FEATURING OVER 40 RESTAURANTS AND BARS LIKE THE GREAT MARCUS SAMUELSSON. >> YES. >> WHO'S CELEBRATING BAHAMIAN CULTURE AND FOOD ALL SHOW WITH US LONG. PLEASE WELCOME AWARD-WINNING CHEF, COOKBOOK AUTHOR, AND ALL AROUND NICE GUY, MARCUS SAMUELSSON. HEY. [ CHEERS AND APPLAUSE ] >> THANK YOU FOR HAVING ME. >> IT'S YOU, ANA. >> WE FORGOT TWO VERY IMPORTANT THINGS. PHILANTHROPIST AND DADDY. >> YES. >> NEW GIRL DAD. >> YES, ABSOLUTELY. >> BUT ANYWAYS, MARCUS, YOU KNOW HOW MUCH WE LOVE YOU HERE. I LOVE YOU. >> THANK YOU. >> YOU'VE OPENED UP MARCUS FISH AND CHOPHOUSE HERE IN THE RESORT. >> YES. >> IT'S RIGHT THERE. IT'S BEAUTIFUL. >> THANK YOU. >> WE WERE THERE THE OTHER NIGHT. >> IT'S DELICIOUS. >> IT'S LIT. SO TELL US THOUGH, YOU'VE GOT RESTAURANTS IN MIAMI AND NEW YORK AND SO MANY OTHER PLACES. WHAT MADE YOU WANT TO OPEN IN THE BAHAMAS? I MEAN, OF COURSE, OTHER THAN PARADISE. >> THE AMAZING PEOPLE. LOOK AT THIS. RIGHT? LOOK AT THIS AUDIENCE. IT'S BEEN -- WE DID THIS DURING COVID. WE ACTUALLY CAME TOGETHER AND WORKED TOGETHER AND OPENED THE RESTAURANT IN THE MIDDLE OF COVID. IT'S BEEN -- WE'RE TURNING ONE YEAR RIGHT NOW. WE COULDN'T HAVE DONE IT WITHOUT THE AMAZING GUESTS AND ALL THE STAFF HERE. SO THANK YOU TO YOU GUYS FOR SUPPORTING THE RESTAURANT. >> YEAH. >> IT'S AMAZING. >> WHAT DID YOU BRING FOR US TODAY? WHAT ARE WE EATING? I ALREADY HAD THE RIB AND I LOVE IT. >> WHOOPI TOLD ME YESTERDAY THE MENU IS GOING TO BE -- SHE CAME WITH HER FAMILY. SO SHE TOLD ME ALREADY. WHOOPI IS THE CHEF FOR THIS ACTUALLY. WE GOT FISH CURRY RIGHT HERE. WE GOT THE GNASH -- THIS IS, LIKE, THE DISH YOU HAVE TO EAT. CONCH. WE'VE GOT SOME WHOLE FRIED YARD BIRD, RIBS, A LITTLE BIT OF EVERYTHING, BUT IT'S DELICIOUS. >> WHEN I MADE CONCH SALLEDAD A HOME, IT'S TOUGH. >> IT IS TOUGH. YOU HAVE TO BEAT IT A LITTLE BIT, AND DON'T PUT SALT ON IT. >> I GO TO YOUR RESTAURANT IN HARLEM ALL THE TIME. >> YES, YOU DO. WE HAD DINNER NOT TOO LONG AGO. >> YES, IN HARLEM. I JUST FINISHED ALL THE CONCH SALAD. YOU HAVE RESTAURANTS IN NEWARK, MIAMI'S OVERTOWN. >> WHICH ANA OPENED FOR US. >> EXACTLY. >> SHE'S, LIKE, I'M COMING IN. SHE BROUGHT SO MANY PEOPLE TO THE RESTAURANT, AND WE NEED IT. IT'S IN A TRADITIONAL AFRICAN AMERICAN NEIGHBORHOOD. >> THERE'S A THEME BECAUSE A LOT OF YOUR RESTAURANTS, YOU'VE OPENED THEM IN TRADITIONALLY AFRICAN AMERICAN NEIGHBORHOODS. >> YES. >> WHY IS THAT? >> BLACK PEOPLE AND AMERICAN COOKING, RIGHT? WE'VE DONE SOME OF OF THE WORK WITHOUT GETTING RECOGNIZED AND IT'S REALLY IMPORTANT TO PUT THE RESTAURANTS IN PREDOMINANTLY AFRICAN AMERICAN NEIGHBORHOODS AND CREATE JOBS, RIGHT? AND DIFFERENT DIALOGUE, RIGHT? PEOPLE ARE COMING INTO THE RESTAURANT, SEEING THE NEIGHBORHOOD, COMING BACK TO THE RESTAURANT, SEEING THE NEIGHBORHOOD, AND SPENDING MONEY IN THE NEIGHBORHOOD. >> BAHA MAR IS REALLY THE CULINARY CAPITAL OF THE WORLD, WE LIKE THE SAY HERE. >> YES. >> AND NOW SOMETHING SPECIAL IS COMING HERE. TELL US ABOUT IT. >> I HOPE ALL YOU GUYS ARE GOING TO COME BACK. THIRD WEEKEND IN OCTOBER, OCTOBER 21st TO OCTOBER 23rd, WE'RE GOING TO HAVE BAHAMAS FIRST CULINARY AND ARTS FESTIVAL. IT'S GOING TO BE RIGHT HERE IN BAHA MAR. I'M INVITING LOCAL CHEFS, YOU KNOW, REALLY AMAZING LIKE CARLA HALL IS COMING DOWN. >> OH, I LOVE HER. >> WE HAVE