Being that I use to work at BHSB I can tell you that the soft fried egg is not like the 90 minute technique. It is a certain amount of eggs dropped into a certain amount of water on an induction burner, which temperature can be dialed in, for a certain amount of time. Then shelled, breaded and fried in oil on an induction burner. As far as the farmers feast goes it is never written ahead of time, when a table orders the feast a ticket is printed in the kitchen at two different stations, the ticket will list nine course with blanks next to them, at this point depending on food alergy, vip status, likes and dislikes of the customer, Chef Barber(or during my time Michael Anthony shared the responsibility) will create the tasting around this information.