Bryan Davis:Hi, I am chef Bryan with Chef Bryan's Kitchen and we are working on chicken and salmon satays right now. They have just come out of the oven, the salmon were in there for about a minute-and-a-half, maybe two minutes, the chicken maybe about three-and-a-half minutes. So we have pulled them out now, now I am going to show you how to platter them. For a small dinner party, there are some creative ways you can get into presenting these. So what I am going to do is I am going to show you the two ways that I like to do it. For the salmon satay, what I am going to use is basically an olive or a strawberry bowl or a strawberry platter and what we are going to do is we are just going to take the salmon satays and we just layer them in the strawberry, olive platter. For a larger dinner party, you would either need more of these or platter them in a different way, but for a small, five or six people, four, five, six people, this is an interesting way to present them and for the chicken, I have just got an interesting bowl here, little curved, tipped edges and I am just going to set these. You want to make these easy for people to get at. You don't want them have to digging around around under things or through things, that's why I always like to platter them so that the sticks are sticking straight up so they can just get a hold of the one without having to mess with it too much. So there is our chicken and salmon satays and we are just going to add a little bit of greenery to make it look nice. So we are going to take a little bit of flat leaf parsley here, I am going to add a little bit of flat leaf parsley right in this one and then maybe a little lemon rind or a little lemon twist. So we take a lemon, just make a little twist here, maybe one more and our chicken is done there and for the salmon, I think what we are going to do is maybe just a little bit of basil, since we don't have much room to work with there, just to give it a little green, take a little bit of basil and just set it under one end to give it a little bit of color. Now then for the sauce, what we are going to do, you can use a variety of sauces for this. I like Thai Chilly glaze, it goes well with both the chicken and the salmon and what I am going to do is I am just going to use the Thai Chilly glaze in the Martini glass. It is a nice way to present it. It is a little bit different and to make the buffet look nice or your appetizer table. So you just want to get some of the Thai chilly glaze in there. So there is your Thai chilly glaze, chicken and salmon satays and whenever you are doing this for a party, you always want to make sure that people have some place to put the stick. So we always want to put a little cup out there so that when people do eat, they have a place to put the stick. So with that, this is the chicken and salmon satay, it is a very nice appetizer, great flavor, great presentation and very easy to do.