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Finish. Rachel it is the 9 Rahm Hour of Fox Friends if weekend 9 a. M. Hour. Today, former President Trump headaching his big return to the site of his first Assassination Attempt in butler, pennsylvania. People have been lining up even a day early the get at spot in line. Will plus, the other big story we are following, survivors of helene, many still without power, say they feel forgotten by the government. The leadership of the Bidenharris Administration is under scrutiny as President Biden r...

Ive been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami cooked vegetable ive ever had. >> maybe well cook this for lunch spiced with a tartare. chop that up with the freshly slaughtered meat, one of sorens cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, lets do that. >> im hungry. >> asparagus. beautiful. >> lets go. we have salsa, please? >> just ...

>> you got a little fish ran right through. i love it. >> isnt that sweet? >> theres a pickled cucumber in the middle. >> its great. >> isnt just awesome? >> very traditional flavors. >> since the beginning, we think about how to put into a plate whats around you. >> service. >> roe on the top there, beach plants on the outside. >> i know these ingredients, we were plucking them yesterday. >> yes. >> wow. >> asparagus, beautiful. then one dollop in the middle. okay? yes. we roast the asparagus w...

>> wow. >> asparagus, beautiful. then one dollop in the middle. okay? yes. we roast the asparagus with this branch. do not eat that branch. underneath is a small pile of tender shoots, asparagus sauce and fresh cream. >> that is incredible. >> you have two eggs smoking now? >> yes, chef. >> whoa quail egg cooked in hay. wow. thats like the greatest thing ever. a perfect dish. >> perfect dish. >> i want more of those. >> the next thing we serve you is flat bread. very traditional here. we spice o...

>> i think also, respect to you all chefs, how should you know anything about this landscape? ive been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that ive ever had. >> maybe well cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of sorens cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, lets ...

I just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that ive ever had. >> maybe well cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of sorens cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, lets do that. >> im hungry. >> asparagus. beautiful. >> lets go. we have salsa, please? >> just one dollop, okay? >> we roast the ...

That one, please? >> i think also, respect to you all chefs, how should you know anything about this landscape? ive been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that ive ever had. >> maybe well cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of sorens cows. >> hi. >> hi. >> what else? >> the aspara...

Yes. >> we roast the asparagus with that branch. do not eat that branch. >> okay. >> underneath is a small pile of tender spruce shoots, sauce and a fresh green paste. >> that is incredible. >> wow. >> the flavor of this, huh? >> so this is actually beer made from asparagus. >> its tasty. >> yeah. >> what the meat? >> veal. >> veal? what was the name of the cow? >> 76300330. >> chef, do you want to do the tartar? >> what are you thinking, just hack up the meat? >> hack up the meat. >> it already...

Ive been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that ive ever had. >> maybe well cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of sorens cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, lets do that. >> im hungry. >> asparagus. beautiful. >> lets go. we have salsa, please? >> just one...

That one, please? >> i think also, respect to you all chefs, how should you know anything about this landscape? ive been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that ive ever had. >> maybe well cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of sorens cows. >> hi. >> hi. >> what else? >> the aspara...