Gizelle Bryant looks for love on 'Love Hotel': Good Day Today

Did you know who the ladies were going to be

No, I had no idea. You're not a Housewives fan, Earl? I know. I'm becoming one

So are you Manhattan Housewives? New York City Housewives. You don't know the Countess Luann

Give me a break. All right. They are all looking for another chance at romance

Four favorites from the Real Housewives franchise. They're checking into Bravo's new Love Hotel

And the new season premieres this weekend with Shannon Storm's Bedore, Ashley Darby, Luann De La Sepse, and our next guest, Giselle Bryant

Of course, you remember her from The Real Housewives of Potomac. Giselle, thank you for joining us here

Thank you for having me. That's a saucy little trailer there. It was a lot of fun, for sure

So you guys will have suitors try to convince you to give them a hotel key

Explain this. So it's the four ladies, four housewives, and the men come in

and if we want to keep them at the Love Hotel, we do hand them a key, and then they can stay

or we can take the key back, and then they have to go. So there are four ladies to begin with

How many men to start? To start, there's eight. Okay, so you've got to pare down

Is this like Hookup City, or is this the—I'm going to go right to the chase, Giselle. Yes

Is this Hookup City? Okay, okay. Before I answer that, I want to say that the men come in waves

So we start with eight, and then we decide, and then more come in, and then more come in

It's like you get refreshments, right? Yes, yes. So it's not really, we have to pace yourself as far as Hookup City is concerned

Okay. Because more are coming. Really? Yes. So you're not looking for long-term love

Why not? Yes. Oh, you are? Yes. We're looking for love and lust

Mm. In that order? Okay. Okay. So listen, I know my girl, Countess Luann, we love her

Oh, yeah. And she's like a man magnet. Yes, she is. The men were fighting over her

They were. Absolutely. Yes. And did she perform while she was there

You know, Money Can't Buy You class? You know, that's Lou Ann. You know, she performs in the bathroom

She performs at any given time. But the men were really taken with her, and rightly so

Lou Ann is a catch. So what was the relationship like with the four women going in and coming out

So we all knew each other prior. So that was already good. And we were very much rooting for each other

So it was a girl's girl time. It was very sex in the city. Like we wanted each other to win

We were like, oh, no, this man isn't good for me. He's good for you. Like, so we were helping each other out along the way because finding love is a hard thing

But then something turned. Huh? What? Maybe. Something turned. It reminded me a little bit of White Lotus

Is there a murder? Yes. There might be. Many men are murdered off. Yes

There you go. What happens if you both like the same guy then, if you reach one another

Well, that happened. That happened. There was actually a guy that all four of us were interested

So we just had to either we had to put girls before bros Is that the saying It sort of Something like that That the version we going to use this morning yes But we had to decide like what more important

Like our relationship with our girlfriends that we've known forever or these guys that we met five minutes ago

Right. So, yeah. And then we just duped it out. All right, so where did you film this

We were in Cabo. We were at the Grand de Valles boutique in Cabo

And it was a beautiful property. It had just opened, and it was just us there

so we lived it up let's take a look at another clip from the show can we talk about wale

oh okay wale i really like him for you because i found out he wants children

this is true like i want to hang out with him just like we can laugh because he's hilarious

but who are you feeling what about roy who's roy okay you talked to him for a flipping hour

Oh, Jay. Jay. It's Jay. He said it so confidently. I like Jay

I like Jay, too. Jay's cool. I like Jay. Roy's lucky wherever he is because he's not even there and getting set up

So the guys are there when you're discussing them and selecting? Totally

What I did love was all the dynamics of guys. Like, we had, like, 35-year-olds to 70-year-olds

And as far as the ladies are concerned, we're different age groups, right

So it kind of worked. But Wale, he was such a catch for me, I thought

But he wants children. And I'm not having any more kids, so that's not for me. So it was the dynamic of the men that we had to figure out

All right, I'm looking at your hands. I don't see any engagement rings yet

Oh, look at you, little sneaky lady. Okay, Jezele. You've been open about looking for love at the stage of your life now. Yes

Yeah, I'm an empty nester. My kids are gone. and I think it's my time for a serious, committed relationship

Okay, this is good. How's Potomac doing? Because you just finished the season, right

We just finished season 9 and season 10. We're here for it

So did you start filming it yet? I don't know if I can say that, but if I can say it, yes

And even if you can't, you're just dead. Okay, that's good. Listen, we'll keep you employed in Bravo

We like everybody there. But you've got Love Hotel. It starts this Sunday

Sunday, 9 o'clock on Bravo, and then it streams on Peacock. Thank you so much for joining us. Good luck finding love at the Love Hotel

Thank you. Food Network star Jeffrey Zakarian is a master of modern American cuisine

His passion for food extends to bringing New York's restaurant community together to fight hunger

Jeffrey is the chair of City Harvest Food Council. And tonight is the organization's most important fundraiser

Jeffrey joins us ahead of that this morning in the Good Day Cafe. Thank you so much for joining us

Always good to see you. Good morning. Nice to see you. It's spring in New York. It's so warm

I know. It's a beautiful. Perfect for a gala tonight. It's a gala

It's our gala. We're very excited. Cipriani, it's about, I think, 600 people

We're going to raise a lot of money for City Harvest, which is the largest food rescue organization in New York

Almost 100 million pounds of food this year alone So you know a lot of food goes to waste We take all the food that is going to be thrown out and we give it away I think that the thing though because people here you know food banks City Harvest and don really recognize the difference sometimes

But City Harvest does take food that would be thrown away normally. Supermarkets, large stores

You're right. Giant, like Costco, warehouses, Walmart. Expiration dates matter. It may not make sense to you

We never had them when I was growing up. Expiration dates, we would smell the milk, whatever

But they have to throw the food away within a few days if it doesn't sell

So instead of doing that, we get trucks. We send them trucks. They send them back

We get all the food. They get a donation as a charity. We take that food and we give it away at all these mobile markets

That's our community center. It's an amazing place. I've been to that place

We have refrigerators as large as this building. And by the way, the produce and everything you get, it looks gorgeous

And we pack. That's a packing. So if you want to go on cityharvest.org, you can pack

You come and pack. It's a wonderful thing to do with a family or an organization or a corporation or a floor of workers

You just take them. The smiles on the face after they pack for two hours because they know everybody's getting a fresh bag of peaches

And believe me, it's not just peaches. It's 50% or 60% of the stuff we give away is fresh vegetables and fresh fruit

It is really good food, and we're very proud of this organization. And what's nice is these people can then go home and make a beautiful meal for their family

That's healthy in a lot of cases. It's healthy. And we, you know, one in four New Yorkers face food insecurity

It's a big deal in New York. We've been doing it for 40 years. And it's 100% government-free

This is a completely private charity. And it's owned by some of the most remarkable people

Julie Stevens is the CEO and her staff. Amazing what they do

It's so perfect. It's so well organized. It's a machine. And tonight's going to be a lot of fun

We're going to have a carnival tonight. Now, if you can't go tonight, you can still support City Harvest. CityHarvest.org

You can donate. But I think going there and picking and really, you know, spending a couple hours with your kids or with family members or just, like, your community is such a good feeling

It's a life-changing experience. You start at 10 to 12. You go out to brunch. You're like, wow, I did something good

Yeah. All right. So we're here at the Good Day Cafe. We've got to eat something good now. And we've got stuff here

Exactly. Stuff. We've got food. We've got to put him to work. Yeah, okay. I mean, you just talk

You're the chef. I like to talk, as you can see. But you're going to help me out. We'll make a beautiful spring salad

Okay. I love salads. And this is sort of three kinds of peas. We've got English peas, snap peas, and sugar snap

So we've just beautifully sort of blanched them. We're going to put some in the bowl

Can you use frozen? Of course you can. Okay. We're going to have a little of these beautiful julienne, and then I love these snap peas

We've just blanched them quickly in salted water. And I'm going to put, very simple, a little pepper, a touch of salt, and then we're just going to dress this

And that's it. It's very simple. That's it? Yes, there's no lettuce in this salad

This is like a composed salad. Let's make a vinaigrette, shall we? Okay. So these are jars

I love these jars. This is how I have all my vinaigrettes. And if you have a jar of mustard at the end, you can't get all that mustard out

Keep it. You use that for the shaker. I love it. This is hazelnut oil, olive oil, and vinegar

You can use apple cider white wine whatever you want Season with authority as my friend Mark Murphy likes to say Some pepper again in here And we just going to you want to shake that for me

And you can make this and keep it in your fridge or whatever? How long was that? That was 15 seconds

That's so easy. It's so easy. All right, that's it. Done. Now, you can taste it, obviously, but I've been doing this a long time. I think it works

We trust you. We trust you. We're going to put a little on top of this. Now, I always add less vinaigrette because you can always add more, right

Yes, good idea. Dress lightly, but also you want to see that dressing. Look how beautiful that looks already, right

And it smells divine. It smells great. Now, at the very end, I'm going to add a little bit of these pea tendrils just to make it look luscious

You are like a peologist. I'm a peologist. I say that fast

Okay, look how beautiful this is. And then, would you help me? I know you know how to grate because your restaurant, you're grating Reggiano Parmigiano all over everything

I love to grate. But this is manchego. Can you grate a little manchego on top of that? I don't know

That's against my paper. I know, but come on, just for today. Okay, come on. You've got to have a little variety

We can't have parmesan all the time. How am I doing? You're doing great. How beautiful that is

And a little, look at these beautiful. Do you want me to make it snow or am I doing okay? I think you're doing, is that right

I think it's good. Let me put a little of these parmesan, crispy parmesan. We put in the oven for about 30 minutes on low and it gets crispy

It's a secret. And then just to make it fancy, some toasted hazelnuts

And that is one of the most beautiful salads we've ever had. How easy was that

Shall we taste? I was going to say, I'll be the taste tester. Here we go. So you see, it's really lovely because you have the freshness of all these peas

It's a really great first appetizer, the saltiness of the prosciutto and the crunch of the peas

And the vinaigrette. This is so good. Well, you made that. Look at what I did, Mom

I think peas are, I think, underrated in the salad. And it highlights the peas

It's so good and so fresh. And like you said, you can even, like, if you can't find it in the grocery store, frozen

And we made a little spring. This is hibiscus iced tea. All that kind of hibiscus

To make it secret is, when I make iced tea, anything that's left over, I freeze and put in the iced tea that I'm making

So we don't have dilution from a normal ice cube. It's like such a simple thing

It's brilliant. You make iced tea ice cubes. I do that with tequila. Does that work for you? Did you put it in here

Did you put a little tequila on? I was going to say that on the one's throat of the bus. I have some underneath here for later

This is fabulous. That's for this afternoon when it's 79 degrees. Yes, and it's going to be sun, yeah

This is good. Isn't that good? This is really good. And part of this, you're here once again to help promote City Harvest

The big gala tonight. People can use this to make meals, but also just to support people that maybe don't have meals on a daily basis

People don't realize City Harvest has been doing this for almost 40 years. And the need is more than ever

I think we're approaching a billion pounds of food that we've rescued and given away

And the beauty is it's all private. Everybody's doing this for the good of New Yorkers

And 2.5 million New Yorkers rely on us. 83 million meals last year alone

and they say this night can provide up to 10 million tonight if the donations are right

Thank you for everything that you do. We appreciate it, and I love that kitchen show

Thank you. You and your crazy friends. I hope it never ends. And Katie and Jeff

We have a best time. All right. Thank you. Thank you