Hello Food Fam . This is the Walk and Talk podcast , and I am your host , Carl Fiedi . We're podcasting onsite at Ibis Images Studios , where food photography comes alive on the menu today , and thank you Peninsula Food Service for supplying the proteins for the production . We've got this . Oh my gosh , it's a lemon cello agave paste , porqueta oh my gosh .
The guest today is a friend of ours . We're talking about a Walk and Talk media culinary partner . That means check out his restaurant recipes , video series on TheWalkandTalkcom the chef , thomas Parker . He'll be joining us in a bit . He cooked up this BLF GT thing and we're going to get into that , and it was freaking amazing .
Jefferson Starship Chef , jeffrey Schlissel . My man , why don't we jump into pre-shift and why don't you explain some of these dishes that you cooked up today to the audience , you , son of a bee ?
You know , it was one of those things we were talking about what we wanted to do for September , and I wanted to showcase some stuff going into fall and I also want to do something that you know people can grill and it's some stuff that's not been seen before , it hasn't been seen in a while . It's like trusting that . We talked like 50 shades of pork .
So porqueta is the best of both worlds . It has a pork tenderloin in the center of it and then wraps around the entire thing is the pork belly , but it's what you put inside the rub that gives it the intensity of the flavor profile .
Just when we did the sun dried tomato pickle , garlic , pickled fennel , sun dried tomato oil , salt , pepper , fennel pollen and a little bit of fennel Greek that we talked about with chef Thomas earlier , and then we served that with Jimmy Churri and then we did polenta cake .
All right , wait a minute . The polenta cake is ridiculous . I like polenta , but I've never , I've not ever had it in that application before .
Yeah , it's so .
You know , back in the day , when I was going through culinary school and I did my externship , it was at La Colchina , toscana , in the Bonaventure Hotel in Spa , and Patrick , small Kamachi , small Kamachi , who's the chef , who's from France we would do polenta and it had to be different forms of polenta and we would try to come up with different things .
And then we did the grilled polenta and that char . When you have a beautiful , you know , grill going and then you have that char flavor and they're really locks and and we're trying to , you know , do that with the Sears all which is a tool that I brought .
Thank God , I brought it to John , because I'm always the one that comes over here and spends money when I leave , because he has these neat little gadgets . Today I did it to him , so it's on Amazon and one of the things that you take a little torch you do for like a plumber and that goes , it fits over .
That torch heats up to about 800 to about 1200 degrees , depending on where you , how far you put it in as far as it looks like .
it looks like a floodlight , doesn't it ?
Yeah , yeah , and it just gets super wicked hot and you can see your tuna , you can see your steak to it . But what's really good is you can also see your applications you would never think of like bread , like polenta cakes , so that's where I was kind of using it today .
Did I mention how amazing the polenta cakes are ?
Yeah , we'll have two different cheeses in there too , but we also used because Pooch reached out . He said hey , we're going to get some violet , which is up in your neck otherwise .
Fruity patootie in the house , definitely .
When Thomas moves up to Georgia . That's actually where it comes from . It's this yellow and purple corn and I was like , oh , this is going to be really cool . It's going to have different colors . The flavor profile is sweet . It was really cool to have that in there . But then the manchego and the fontina , it plays with your , the palette .
Yeah , the fontina , you get that first and and then it ends up .
I'm sorry , it's Gran Panata . Sorry , gran Panata . Sorry , that's what it was .
That you get first and then it ends on the manchego . Yeah , and it was fantastic .
How about that sandwich , though ? So we took the pork keta , we did charred broccoli rob , we did a slaw with Uzu , had that lemon or lemon shallow glaze on the top of that , and then it had the fontina and the what was the other cheese ?
Fontina and provolone , that's what I used , and we then caramelized the outside and we had a garlic and onions that we pureed and then use that as like a , like a base or a sauce . And then , the last but not least , we had these beautiful porterhouse . I think they were like three inch cut thickness of domestic lamb porterhouses . That were just insane , yeah .
And then I dusted that with matcha green tea , with mint , a little bit of salt , and then hit that with a black garlic reduction with ferro , which is this beautiful ? It's almost like a rice , it's a grain , it's a one of those ancient grains , and then did that in the style of risotto , and then we did blistered tomatoes on it as well .
And then for the piece of resistance because you work with a camera guy who says where's the textures , where are your colors , where's this ? So I did something that a little bit different . I took one of those things that's on . Social media is where the everybody's doing dehydrated . You know the pears and they're can or candying them .
So I just dehydrated them with blackberry and then I first glazed it with Hiresa , which is a north African pepper . A little bit of time , some salt , and then dehydrated . And chef was asked me how long it take . You was like 15 hours , first at 160 degrees for about five or six hours and I dropped it down to 120 for the remaining 10 hours .
But they were they were delicious .
And for those of you out there keeping track on this , when you see the pictures of this dehydrated fruit on the plate , you're definitely going to want to listen to this again and take note of the temps and the and how long , because everything was freaking amazing . I'm gonna have to bring you when I go to the doctor next .
I'm taking you as proof of why I'm just you know what's happening to me and your wardrobe , my body is just is transforming in a yeah , but you're having fun doing it . It's the I mean I said it the other day is the best , nicest 25 pounds I've ever gained in my life is what you said is the fun .
It's the funnest , yeah , but here's the problem with today because , you know , chef brought in his his sandwich that we're going to talk about in a bit . We had a plead with John to actually because we went into a food coma . We actually are on a espresso right now .
Yeah , oh yeah . No , I mean I'm ready to crawl up under the table , go to sleep like I can , I'll sleep for 15 hours right now . Right there to your right , there's a little pillow right next to smokey yeah , I mean I'll . I can sleep 15 hours . I'm gonna wake up and I'm gonna have another three inches on the waist .
You see how that works yeah it's people look , don't do what I do , don't do it , run the other way .
Well , what's great about what we're talking about here is we're gonna talk about techniques today , but in the future we're actually gonna have part of our websites , gonna have , like the school of the walk and talk , so you can actually get the intimate details of how chefs really put out some really good food , because here's the , and then when Thomas Parker comes
on , he'll tell you to . So you , you don't have to . It's not brain surgery we're doing , it's just that we've learned over a period of time of how to execute food the right way , right .
So , and when we get into the different techniques , I am going to share the techniques of the chew and the swallow and of the portion of quite and going to your Amazon and ordering the next size up on pants . I'm gonna get into that , all right , what was the BTS today ? Did somebody call you home ?
So Amy says Amy Yee shoots the thing on the social media and she's like what's BTS ? Is that big , big tummy status ? And I'm like , oh my god , it's brilliant . Yeah , I got big tummy status in the house . That's exactly what's going on here . Oh , my goodness , hit the nail on the head . Yes , and she's supposed to bring bread someday .
Dude , I know you're hearing this at this stage . Amy , you're listening right , but bring me the bread , okay .
Oh , what do you want ? She's got sourdough , she's got English muffins , she's got kala , she's got .
I want to eat like bulls . Look , stop it . Sourdough or English muffins , perfect , yes , oh , they're sourdough English muffins . But , oh my god , stop it . I don't know what to do . I want to throw myself off a building , just like . Oh my god all right .
By the way , stretch pants is order those .
I think they have those like the ones that look like jeans yeah , yeah , yeah you need those . I'm graduating to something different in my life here . Okay , enough about enough about me . Tammis Packer .
What's going on ?
What is up , my brother ? How are you doing ? Oh , good man , and you got like so we got a lot of cool stuff , cool things happening here on the show , but you , you have cool things happening right now as well . What you talking about ?
God I do . My life has changed so much over the last two months . You know , I was at the Carol Hotel doing my thing there and then , all of a sudden , main sale , lodging and development who is who I work for . They brought this amazing opportunity to meet . I get to go up to Fayetteville , georgia . I'm , you know , the .
This hotel is not even opening until January 18th of 2024 . So we're five months out still and I get to be a part of the design and build of the entire food and beverage culinary operation in this hotel . Never I've done openings before , but never have I had this much time to really put a craft on creating . You know the , and more so than that .
The theme of this hotel is every chef's dream . It's the art of storytelling .
Yeah , all right , so it the , the , the actual build of this , of the property , is very unique , right , and ? And I feel like let's spend a minute . Okay , it tell up . Talk about , like a bit of this , what this is going to be , because I think the I think the people were listening to this Are gonna start booking in advance .
Yeah , you know , it is in the town of Trillith , which is in Fayetteville , georgia . So Trillith is not actually a town , it is a little township that has been created there . If you've ever heard of Trillith before , it's probably because of Trillith Studios , which is now the largest movie production studio in the country .
Not Hollywood , not LA , it's in Fayetteville , georgia . It's where , you know , the Avengers movies have been filmed , mostly all the Marvel movies as of late . What about walking ?
the walking dead . Is that out ?
there too the walking dead was filmed there . I mean , there's so much going on , I can go . I can go for the next 20 minutes of things that I've been told . But super cool . I was there two weeks ago and they they took us on the whole Golf cart tour of the studios lasted an hour . That's how big this facility is .
You get to go inside of one of the one of the studios and you see that it's five stories tall , like it's just a big empty room and that's where these sets are built and everything you've seen .
I Just watched the new Guardians of the Galaxy movie and when we come up there and we start doing filming with you . Okay , well , for restaurant recipes on the new property . I want to go , off course . I want to go where Carl loses his eye . Okay , that's right , if somebody can just bring me there .
All right , surprise , you haven't done that in the kitchen yet .
I Mean it wasn't reported it wasn't reported . I mean you know , yeah , there was an incident no , I'm kidding , never happened .
But but the books and the you know , the hotel and yeah , like I said , the theme of the hotel is the art of storytelling , so the entire design of the hotel is on old-school literature and Movie , anything that tells a story , which can be anything , which is why , like I'm curating my menus around Every dish having a story behind it of some sort , whether it's
this famous mule from literature or in this movie . There was a huge scene as they were eating this meal or Something my mother taught me how to cook .
I have I have something for you . How about one of the dishes like it , when somebody wants like a Guiltless sort of a dish , you know something , you know low fat or whatever . Call it the lily-pution salad no , little puke , lily-puk , no , no , okay , yeah , I mean it's lost , yeah , it's . You know , entertainment here is lost on you guys , all right .
So , speaking of storytelling , let's get you to talk . Us tell a story about that amazing sandwich .
The , the BL FGT is what we call it . Huh , so bacon , lettuce , fried green tomato . Another thing that I really want to focus on is that that local cuisine and in South Georgia , Even here in Florida , you know you have you have the southern cuisine that that always hits home around here .
So the movie fried green tomatoes was filmed in Julietta , georgia of course it was and they've . They turned a corner store into what they called the whistle stop cafe and and their big , their big seller was fried green tomatoes .
And Actually , after the movie was done , filming the owner of the corner store turned his store into the the whistle stop cafe and they continue to sell fried green tomatoes to this day .
You actually made fried green tomatoes like sexy today , like that sandwich was Pretty , pretty amazing . Right now , it seems that whenever you hear me talk about the food and so great it's , amazing it is , it is , and it seems like every time there's another dish whether a Jeff would you , I Don't know to do with myself .
Well , that's , that's why Billy got big .
But the . So there was an aioli on there . There was the , the candied bacon like dude , are you crazy ?
Jeff , jeff , out of here .
Okay , that's how awesome it is . Just get out , no kidding . So tell me , jeffrey said it best .
Like we've been doing this for so many years now , we we take your , your simple sandwich like a BLT , which is what normally toasted bread , bacon , lettuce , tomato mayonnaise right . So we Figure out over the course of time what works , what flavor profiles go together . How do you , how do you turn something simple into something phenomenal ?
elevated , elevated yes , well , and here's the other thing too . I mean , when chef was doing it he wasn't using commodity break bacon which is like Probably 12 to 17 slices for a pound , where his was probably like eight slices of bounds . So it's a thicker stick , so it wasn't a lard on , but it was definitely a thick cut bacon .
So that actually really elevates the sandwich in itself . And then the candy that he put on there with the Different spices and herbs to add on it .
I mean between the , between the spice profile , and then hitting like a nice piece of fried , like the fat of the bacon . Oh my god , I mean it's like melt in your mouth .
Well , that crispy melt in your mouth . It's really aioli was fire . Totally works so well with the bacon because the smokiness it's dope just saying .
It's a cravable sandwich . It's totally a crevable sandwich . Yes , and you know the walk-and-talk podcast is a cravable podcast , and I've been actually putting that out on the social media in tags . You know this is a cravable podcast and it is in line with Everything that we're eating on this show , and your sandwich was , no , nothing short of that .
So that's freaking amazing .
Alright , it's a lot easier to play with green tomatoes , because that's what you usually get anyways , when you order fresh True story now watch , you're gonna order green tomatoes . They're gonna come in red .
Yeah , you know , you know the worst one , the worst tomatoes for me . I was in produce for 20 something years . I can't stand the pinkies , the pink tomatoes like forget gas , gas tomatoes Ah , I don't know , anybody orders those things .
I mean I get food cost but dude , like it's , it's such a , it's such an anchor to the quality of whatever dish you're trying to put out when you have a pinky on there .
Well , think about the pinky . What do they do with it ? Normally the goes in the cooler , yeah . So how is it supposed to ripen ?
It wouldn't ripen anyway , right .
It's never gonna .
It's gas , it's gas , it's never gonna be . You know it's never gonna get to be this beautiful red tomato .
Well , it's like what we talking in the green room . It's called farm to fable , not not to quote . You know misquote , keith , but you know that's . It's exactly it . It's farm to fable a farm .
So that's actually a brilliant , you know sub name , you know to what goes on out in the trade . Mm-hmm , you know where you get people who are like yeah , everything's you know , fresh , local , from wherever you know , I get it right around the corner . Yeah , I gotta . I had a guy , I had a chef call me . This is years ago , this was in South . Florida .
He calls me up frantic , it was in the dead like dog days of summer . He calls me up . He's like Carl , carl , I need your help . I'm like . So what's the matter ? You sound like , you're like . You know the cops are outside the front door or something . Oh , he says he says the news is here Okay , he goes .
They're , they're calling me out on my menu because I have everything on there is local . You know , and and I don't have and and I don't have anything in the in the cooler . Well , I need something that's local . What do you got ? I'm like dude , it's like June , august , whatever it was . I'm like there's nothing , there's , there's no local anything here .
You know what I mean ? Like there's sweat , sweat . So I mean , yeah , so he got again . I'm not name and names , whatever . He's a good guy , it's just , you know . Long story short is chefs , don't box yourself in on your menus . If you're good , if you're gonna play that game , at least put like when available . You know I mean , so you have an out , or ?
Better yet , get with farmers that are doing hydroponic or indoor or something that you could do , that you're gonna use things that are season .
Sure . Well , that's the you know . I think we should get back to actual Point . Yeah , I mean I'm look , I mean , at the end of the day I want to have watermelon , and you know , wintertime too , but really I don't , you know , I mean it doesn't taste the same .
Anyway , all the stuff that gets shipped in from elsewhere , by time it gets here , it's I don't , I'm not , I'm not for it . I think there should be seasons . And it gives it gives everybody some something to look forward to in terms of , like , something fun in life to look forward to . Oh it's seasonal , oh it's gonna be ready in a few months .
Man , I haven't had that since last year . I can't wait to have whatever that item is .
You know it's crazy about that . You know I've only been here in Florida for three years now . You're lucky coming from the Midwest , every single good restaurant in the north . You have four seasonal menus a year and you know If you have your restaurant you're waiting for that menu to come out . I've noticed that down here .
Like that just doesn't happen , doesn't at all .
Well , what happens is the owner of the restaurant and they have . When they open up and the guests come in and if they change the menu , where's that dish ? You have to have that on the dish . No , it's . You know .
Why can't we say Listen that dishes like , for instance , grouper why would you have your grouper on your menu during April , march or March , april , may it's the season closed goes up to $20 a pound . There's other fish out there . We're getting that now .
Yeah , is it really yeah .
Reef refresh grouper out of season . Refresh , refresh yeah not what that is that's frozen and thawed .
Sounds really good .
Refresh grouper out of season $25 a pound .
You know my mother-in-law . She would be like yeah .
I mean that that's the problem , though . I mean , if we develop menus and think you know , broad-based , instead of just you know Micromanaging and saying this is what it's gonna be and that's it , that's the problem .
And when you see things and like it says red shrimp on the menu , red shrimp is actually from the Pacific and usually off of the coast of Argentina and Chile . It's not , you know , local . Local here in South Florida is Browns , the Gulf shrimp or the pinks , which are gonna be down in Key West and you're gonna pay a lot of money for it .
That's the problem . But well , listen , there's a price . There's a price for that . Hmm , you know , and I don't know , like that's a whole other story , but , um , but yeah , I feel like . I Feel like that's a topic that's not brought up enough .
Out there . Speaking of which , when you're , when you open the hotel , you're gonna have four different times a year that you didn't change your menu , or what are you gonna do there ?
I don't know yet . I've been playing around with With Grand Acets his idea at next Haven't menus themed around a specific cuisine at a specific time In doing menus based off that versus just and I mean , obviously they'll be based around seasonality and what's available at the time , but and Haven't really figured that out yet .
I mean , at the end of the day , you know your beef is beef , you know your your meats , for the most part , are pretty , pretty solid .
Well , they'll swing like , for instance , you know , like feel or fillet mignon or your rib eye . Well , december , that will start to climb up because you have New Year's Eve .
Yeah , but that's , that's just a supply-demand thing , but it's available . You know , like it's , there's always something out there being raised . It's not like , you know , cows are seasonal , you know . I mean , for the most part , you know , and , and so what are we really talking about ? We're talking about fruits and veg . We're talking about you , okay , grandpa .
We're talking about fruits and veg , right , and we're talking about seafood , seafood yeah . So yeah , I'm just looking at it from just a guy who eats a lot . Right , you should be able to put together menus that are pretty robust , what stuff that's around , you know ?
I don't know , when you're designing a menu for this upcoming hotel , are you also contemplating , like , not only the theme of the restaurant , but like the storytelling , but interaction with the guest as well ?
Yeah , so the flagship restaurant's going to be called Prologue and if you know what a prologue is , it's the introduction to the introduction of a piece of literature . So the idea behind it is , you know , every dish on the menu has a story and your server , then four , becomes your prologue , as the guest chooses .
They explain the story behind it , you know , without getting too hokey , and making it ?
I mean , are they going to dress the apart ?
No , they're not dressing up , just kidding , come on .
I mean , we're here to entertain . You know what I mean .
It could be like the French savage movie where we use a second bed and what is that ? Called the Prince's Bride ? Andre the Giant .
Andre the Giant .
And it comes out dressed like him . It's inconceivable . See , that's why we have you around , jeff . You come up with this good stuff . I just love the concept of that whole idea because I mean , I think that's one of the things . When you look at , now that we're three years out of COVID , you look now and go where's our industry going ?
Like , we talked earlier in the green room about tapas bars and you know , small plates are going to be where , I think , where we're going to go . So people are shareable . But the other aspect of it is think about like when you go out to eat now , you're just they slop down the food and that's it .
There's no entertainment value when before we had entertainment . That's why you went out to eat .
Yeah , but everybody's the workforce disappeared , you know , I mean it's taken this , it's still very sparse to begin with now , so it's hard to find people who you know are going to dress up like the Lilliputians from Gulliver's Travels . That was a good thing . I can't believe you'd glazed over it .
Lilliputians from Gulliver's Travels . Yeah man , I was thinking the umpa lumpas .
No man .
That was the wrong one .
I was a . I was a Lilliput Gulliver . I've got it .
I had . I had the other one , I had . You know , umpa dumpa , dindi dum .
Yeah , yeah , yeah , yeah , yeah , yeah , yeah , yeah , yeah , yeah Dirty . So we got some pretty interesting news . I don't know if I told you yet . No , I don't know . Thomas .
When he does that , I have no idea where he's going with it , so it's like Russian roulette .
Think about this the world food championship , dallas , texas , this year November . Yours truly going to be a master judge . It's going to be I don't know 300 chef teams of three people and it's going to be a madhouse . I'm so excited . That's cool . So it's so cool .
And all that eating paid off ? Yeah , all the master judge Master Wasteland . So , but here's the cool part , he's got four weeks to like train .
Today was . Today was like a rocky , rocky Bobbo day for me . You know what I mean .
Yeah , oh my God , we should do that behind the scenes .
Instead of hitting the .
Just force feeding him .
Well , instead of the Bags Wait , wait instead of hitting the meat in the cooler , I'm just grabbing chunks of meat . Yeah , we can handle that I could do it .
Oh , Carl is the chef's . Oh wow , we're just dusting his liver .
Oh my God . But here's the cool part we're actually going to . We're going to be doing the show . Welcome to our podcast there . So four days , yeah , yeah . How cool is that ? That is so . So there's a company called I am G . OK and they own little things called like the UFC and the WWE . You know little things like that .
Yeah , they just recently , over the summer , they purchased the World Food Championship . So now it's going to turn into . I mean , it was always pretty cool , but it's now going to get funneled a lot of cash . They're going to throw a lot of cash into it and promote the hell out of it . So I'm super excited for us to go and be part of this thing .
So it's going to be dope .
We should have like special because of Mark . We should have like special jackets made Right Hot pink or something like that .
So , buddy Mark Conway , he , he's like the Ryan Seacrest of of this . You know , WFC Right .
Yeah , oh , he likes to stand out , yeah , and his suits are phenomenal .
Like we met him . We met him at the Nafom show last year and super cool cat . He was in this blazing hot pink fuchsia Looky suit and I'm like I'm so , yeah , I couldn't , I can't pull that off . I can't pull that off . I just I don't have . I have character and energy , but not that I can't do that .
No this dude . I was running around trying to get guests to come in and he goes well , you met Mark . I'm like , no , I was . I had like three bumps of the espresso and I was running around . He goes yeah , I go . But I know his suit . It was pink . That's how I know . I didn't know his name . I know he would say Mark .
I'm like Mark , he goes pink suit . Oh , that guy . Ok , yeah , that's how I knew him 100 percent Crazy , anyway .
So , yeah , he called up . He said OK , man , what do you think about being a judge ? And I was like yeah , hell , yeah , yeah . So super , super excited about that . Also excited someday we'll get into more information on it is is our walk and talk , you know , food extravaganza . October 23 , October 23rd , at Sally Marr rooftop bar in Midtown Tampa .
That's going to be badass too . Yeah , because it's . It's basically like 50 or so people . It's going to be all chefs and you know , foodie , Food bloggers .
Yeah .
So it's just cocktails and food . It's going to be badass . Jeffrey over here is going to stuff everybody's face With food . You should do .
He's still in training , so I got to make sure he eats .
You know I would , I would , it's you know you're going to be a couple of weeks out at that point I know I really easy .
Get a really just shove it in there .
I got to . You're going to drag me across the finish line literally .
Literally , we got a world barrel . Yeah , we got a world barrel .
Oh my God , I'm going to have to .
I got to get stretchy pants what are those things called ? We used to wear Zumba's no , what was a Spank ? Spank ? No , we don't . Actually , I want to see you in Spanks . No , you don't .
And actually you're right , I really know you're fired . You don't pay me , it's OK , get out . Wow , leave the bacon .
That's his bacon , I know , but you're the bacon .
Can I get it like explain everything ?
today Speaking of little abusion . God All right , but but yeah , no , we have a lot to do Like we need , so Victor , we need a chef , yeah . Well , we're looking for some sponsors for this , you know , because what we will do is I will be wearing , you know , probably a jacket or whatever . You'll have a chef code , obviously .
And .
But I want to get them all , like NASCAR , logoed up . You know what I mean . So if you're , if you're listening to this and you want to be a sponsor for this event , it's going to be televised . It's giant . There's going to be probably 10,000 people there over the course of four days , if not more , if not more .
It's like mass hysteria . Dogs and cats sleeping together yeah .
Yeah , I mean absolutely that . Whatever , what else falls from the sky , what was it from the meatballs , meatballs , I don't know . Whatever , if you look at it , yeah , we are looking for sponsorship . So you know , contact , give us everything you're doing . I'm saying out there .
Can you hear me ? Ok , we have somebody that I actually sent to is Angela . I did reach out to her , so I'm talking to her , so hopefully we'll get some good news from that .
Yeah , you know once again . Oh , you know I was going to get involved with this . It's a foodie patootie . Yeah , good old pooch Mm . Hmm , yeah , Pooch pooch . Yeah , sean Rivera , he's a good guy , he's a super good guy and very soon he'll probably , he'll probably be the chef personality that we kick off this . You know , chef on the street .
You know situation , second segment and he's looking to come .
He's gonna be here anytime he wanted to come like yesterday .
I know he's like it's so cheap , it's just fly and fly back yeah , he's from New Orleans and so he's gonna be the , you know , eyes and ears of New Orleans and you know trending what's hot , not , you know . He's got some things that he wants to , you know , kind of build a platform on which I'm not gonna reveal today .
I'm gonna I don't want to put it out there , but yeah , it's gonna be badass , you know , and he's super high energy , like he's a lot of good character , like I'm . I'm . There's so many things to be excited about right now and that's just one of them . Just one of them .
You're the other one time we got Jason Pooker , we have Mani Hader over in California , lj Clink over in the south or northwest . I think we had one other person that we're talking to the Northeast we're talking about , I can't remember who it was , I can't know .
There's so many . There was like a dozen chefs yeah it's gonna be cool . Yeah , it's gonna be badass , man , it's gonna be cool . Now , when you get your legs under you , man , we're coming to the hotel , we're gonna be probably four or five deep right and we're gonna do all your restaurant recipe segments .
I'm sure you're gonna have some amazing cocktail program for the dirty dash . Yeah , oh yeah , we have . Are you part of that , or is that they leave it to you ?
part of the cocktail program , or no , we haven't hired an F&B director yet , but our corporate beverage guy , vicente , he's freaking , phenomenal , like a wizard with cocktails he's . He's behind getting all the wines and cocktail menus together , and that for us like the Harry Potter of yeah , yeah , like does wizard .
I'm trying to keep it , you know , into the whole movie yeah , storytelling drama yeah , and he's , he's curating the cocktails , just like I am to tell the stories , to tell us to pair with the food and help build those stories . It's gonna be dope , dope yeah , I love it .
So we're still trying to get a house . Yep , yeah . I think the last else that Brian sent us was the one in plant city yeah , we're gonna have a brick and mortar and it's gonna be something special podcast studio , photography studio , you know banging kitchen cameras everywhere , and I mean we're tying it into the butcher shop .
We're tying it into the fact that we've been in the top ten on Apple podcast charts and the food category for months and months , which is awesome . Thank you . People appreciate everybody sincerely like . Thank you .
Vicky Webster and her last urban farmer the herb review was just stellar , yes , so thank you , vicky thanks for the five stars yeah , yeah , and thank you for letting me play with the pigs . That's weird so weird well when you bring , when your farmers in a distress and you need to help them out . Butcher , break down their pigs your choice of words .
I know it's weird , not the situation . Okay , it's your , your it's me . Yeah , it's you , you're weird thank you .
I mean , I resemble that , but I like your shirt . Thank you , you know , pirates life .
Oh , it's all , really it , chefs we're all we're all weird yeah , we're wired wrong .
I used to what I for right . When I first started , I would you know , one of my jobs on my apprenticeship was I had to steam the lobsters every day . I used to dump the lobsters out on the on the seafood counter and just play with them .
Who doesn't ?
you didn't name them . Oh yeah , we did . Oh yeah , absolutely you would have to dude .
We seriously I know this have little races my old two chef , my old two chef , alex Alex Sutherland , over when I was with Umi , with Carmine and Westbomber PGA . We would take the lobsters , take the rubber bands off and then give them spatulas hashtag Peters listening , we weren't doing anything to harm them . They were , just they were .
They were have sword fights wow , this is a special , like gladiator , you know , lobsterator or a lot .
Yeah , I mean , come on , carl , if you knew you were about to die . When you want to have a little fun before then , I guess , oh yeah .
I mean , they don't scream that often . I mean that long oh my god speaking of which we could talk about the behind the scenes of what we do , to how to make things go . I mean , like , how do you stuff a lobster ? Do you do it first , or do you kill it first , or then you boil it , then take it out ? What do you do ?
kill it first , go through the process . Yeah , kill it , you go through the whole process .
Kill it then yeah , you didn't boil it , then stuff , yeah , so there's different things , like you're looking for speaking of a lobster , because we're on that subject , to keep a lobster straight mm-hmm how do you keep a lobster tail straight ? Skewer Right up the right up the yes . Yeah , it's a straight so you don't have that curve .
Those are little things that with nuances , that we learn over a period of time and when people say , well , how do you produce food that quick ? We don't produce food that quick . We just , you know timing , 18 minutes for this or four minutes for that and six minutes for that . So over a period of time you just start learning and learning and developing .
I think the what's the hardest thing you make that you can think of , that takes a little longest .
God .
I don't know .
Let me reel this in because I'm reading John . I know I'm reading John's mind , like John's . Like you guys are I totally off topic . Like how did you get into , how do you get into skewers and lobsters among holy ?
Oh , it's like how did that happen ?
Let me , let me , let me stop , stop , stop . You Made what do we call it ? The pistachio dust , or whatever . Okay , how did you put , how did you pick your ingredients to make that and how did you put it together ? It's easy , right , or not ? Well , there's because that was on the rub today for the lamb , correct it's .
It's a little more complicated than just throwing stuff together , because you have to know the nuances of what's gonna Enhance the flavor profile . There's some really good books out there . Somebody wants to get into it . It's like flavor profile or the flavor Bible , or there's the science behind of how we taste .
But then there's also this thing like , for instance , when you make a steak , how do you know what's gonna go with it ? You know that a rib eye is gonna taste like X , and then if you put garlic , salt and pepper , you know those flavor profiles if you're like me , I am like , okay , I have this , this steak , this piece of meat , right .
And then I'm like , what else do I have in this house that I can make as a side ? And it's always after thought for me , right . And like , if my wife or the like , they , they , they structure things . I am such a shoot from the hip individual when we know . Yeah , John and I both know hey , but it works , it gels , things come together .
You know what I mean .
So that's why you have people like , who are structured like John and myself .
Yeah , I'm smart , I'm smart , I'm smart . I'm not like they say Godfather reference yes , I got it , but yeah , no , I mean . The reality is I have to put people around me who do things that I don't do and and we're being . It's successful . You know what I mean . It's it's we're doing things and it's working people .
You know our audience Somehow finds us entertaining or how , whatever the hell it is . I don't even , I can't even know like seriously .
Well , yeah , I mean because I think we just do what we do because think about it , think about it , think about it .
They can't like you and they probably don't like me . What ? Why are they listening ?
I don't even know it's the topics and the Chemistry . Yeah , it's John .
It's probably John .
John does it all , he holds it all together .
He does . He's like the safety pin here holding up the diaper .
He's the will be , he's the security .
He's the whoopee in the gold . No , no , no , will be , will be .
Anyhow . So getting back to the rubs and stuff and where it comes from , so I've been asked . I know there's a thing on on Facebook that's been popping up Don't stop asking chefs what their favorite meal is or what they want to cook , or whatever .
Somebody asked me wait , wait , wait , no , no , no , no . Somebody's , because I saw something like that and and it basically had to do with Stop asking , right ? That's why I'm not stop .
Hey , no , stop asking , chef . I think I gave a big middle finger to that . The proper question would be is how do you come up with your Like , your menu ideas ? Like , how did you come up with the bacon idea today , with the candy bacon ?
Oh , just , it's experimenting first of all you . You play around with so many different ways . Like you said , you Really getting an understanding of you know , you said fenugreek earlier . You know to know that it's super perfumey when it's in that raw state of form , but then when you cook it , it adds this beautiful like smokiness to it .
Hey , a little bit almost like maple molasses to it , yeah so just just learning , learning your flavor profiles and what's gonna pair well together .
Yeah , I think when I was asked that question , like how do you come up with stuff ? I look I can , because I'm a huge sci-fi geek . So I think of the matrix and I see the ribeye in my fate and like dripping down , and then I see what goes with it , like I said before , salt , pepper , whatever . And then you're like , okay , potatoes .
And then you got the camera guy over here going Well , I can't be flat , it can't be this , okay . Well then let me do peels , and then the peels crunchy . And then I got this texture and , like today , it was like , okay , I had green , the brown , the black from the black garlic reduction . And then I Came up with the idea of how do I get crunch .
So I started thinking , okay , where am I gonna have something with crunch ? But it's not gonna be thrown in there for like like a rosemary sprig , like we did back in the 90s and 80s .
So I thought of and researched shut up , I know you're not even that old , and then these , these young guys I Research , because I had that flavor profile book Broke what would go well with lamb , as far as a fruit was going , because I had been wanted to experiment with the pears . That's where I came up with it and then I thought , oh , harissa .
So it was like the James Woods , you know , like oh piece of candy , oh this , and then , oh time , oh salt . And that's how it developed . And again , an experiment like I didn't even try that until it was done and my wife always asked me like well , don't you taste your food ? How can you ?
take the exact same . What do you mean ? The first time you're making it is you know the day you put it on the menu ?
well , because it is you know I mean what I . What I end up doing is I rub my belly like a genie lamp . And then pops out and they come yeah , and all of a sudden it's like make this you know .
Okay , yeah , they go a lot of times you know , like I can't yell at my daughter when she sits there in the refrigerator and she holds the door open and she's looking . I can't go . What are you doing ? Because I do the same thing .
How can you know ? So you know that's funny , because I do spend a lot of time staring into the pantry and Into the refrigerator and I'm not bothering anyone , right ? I'm just there , I pay the electric bill anyway , like I want the door open and I want to see what's in there .
I want to see what's gonna like pop out at me I'm not moving anything and looking around , these women of ours or men or whatever you got , they need to leave us the hell alone . I Want to stare into the refrigerator . I want to . I want a thousand yard stare into the pantry .
Something is gonna cap , cap , you know , catch my fancy and I'm gonna eat it and I'm gonna enjoy it alone .
Yeah that's what's gonna happen . Well , and that's the thing too . I mean , we did . We think the same way . We don't . Chefs don't do anything that's different from a mom or someone who's cooking at home . They're cooking with love .
Just like Anthony Bourdain said , when you go to somebody's house and you're eating their food , you're cooking their soul , their love , and that's the passion I have that's how I feel about John's Capricorn Lent you . Seriously , and that's how he feels about it too .
Yeah , I just realized I've had too much coffee today because I've got that Whoo I might have feeling be back . You made that noise about six times in the last two and a half minutes , so well that you had no idea I was doing it , because again the beaker goes yeah , from the Muppets right , no , that's the , yeah , that's the .
Swedish chef Charles Ransmore , who is yeah , I get to work with that guy now every week .
True , aren't he , isn't he happy ?
Yes , yes , I am . Look dude . Are we ever gonna get this , like I still do . We know who the DJ is gonna be . Do we have a menu for this October ?
20th menu we have . We have . Jonathan and I have already spoken and we worked out the details for the drinks .
I'm secretly I'm like Pete Rose and I bet I've made a bet on this .
No , I have such a go through a back on them .
I'm a doubting Thomas . I'm doubting Thomas .
Why is it doubting Thomas ? It's doubting no .
I'm not , thomas is I am . It should be David Doubt doubting Davis . Okay , so no , it's it's doubt , it's a doubting Thomas . That's the saying and there's a reason for that . But the right John there's a saying yeah , don't be a doubting Thomas .
Did you know , john ? No , he's just , he's move on , Okay , anyway .
I can't we're during the show , later , later . What are we talking about here ? This is , this is probably what people like this , this back-and-forth banter- Well , the comment ?
What ? Let them comment . Nobody comments , except you know what they did like the big tummy thing .
Yeah , I like it , um , all right , no , but seriously , like I want to know what a menu is we need . Oh , we . So Me and John and I had a conversation the other day and it was about putting out the , the actual limitation for this thing . So , yeah , we're gonna put some stuff out . If you're listening and you get one , great .
And if you're listening you don't get one , it's not that we don't love you , it's it's a 50 person thing and you know . No hard feelings .
We got . We got 20 openings for like the regular public is really why ?
because you got you , we got to bring you know Representatives from penance a Malina . You know there's a bunch of these , you know like who's coming from the peninsula , milan , milan , probably Veronica , I don't know . But who are you gonna represent them ? What ?
do you mean he's just gonna eat ? I'm gonna thank you .
That's what I was waiting for , thank you .
Thomas , I'm gonna represent my waistline . We should have a . We should have spandex .
We should have a go fund me for you .
Yeah , it's so , you can close me . I need a .
And to go for me for a new wardrobe .
Oh my goodness , my poor children . They look at me , they're like daddy no , stop eating . No , they don't they don't .
You're happy when you eat , so they can't be I .
I really look forward to Thursday .
I really look forward to Thursday .
The other day he calls me because what are you doing ? I'm like I just got done working out . He's meet me over here . So well , do we get it ? Yeah , we got to talk . Would you have for breakfast that day ?
So they have these . So this place has this . They're it's freaking delicious . It's a , it's a beautiful , beautiful cinnamon roll that's Just drenched with it . Oh , dude , it's . It's Tell me that's not amazing .
It was like a cinnamon pancake , like a cinnamon bun . It's not a big cake .
It's a frickin , but it's , it's a legit . It's a cinnamon roll , but it's , but it's like extra Okay , it's not like a little cinnamon roll . Yes , it's giant . I hate the hell out of it . And then I had my egg sandwich . I had an egg and steak , steak and egg sandwich to know you had a cuban . Oh , that was that day .
Yeah , the two servers go . We're trying to figure out where we know him from and you look familiar to and where I'm like America's most wanted .
I'm like I don't know . I come here a lot and eat the cinnamon rolls , I don't know . It's probably where you know me from . Oh my goodness . Yeah , no , I was a last week week before I was in like three or four times , you know how to .
Maybe that's why they know you yeah , well , it wasn't from the .
Much it's probably both , because I know the anyway . So I went there with like you , I'm with it with Richard , I was a few people . You , you work , and I'll get me , john , you work .
Dude , I live right near there , that's why I went there . It's .
I don't want to hear anything from him because he's tied to his desk and I said it's like Falkenberg and Brandon Boulevard .
It's an hour for you . He doesn't mind . Look at that , look at his face . You need to take him there now .
What's that ? What was the thing in the 90s with the ? But the that was stand outside the Convenience store , a silent Dave and or silent Bob , silent Bob , and that's him he's like .
He's like Penn and Teller , penn and Teller or where Teller doesn't talk , or Jane silent , jane silent , yeah , yeah , yeah . So which one was silent ?
I guess what are you doing ? I dropped my phone okay so , since you have to do , that he's looking , trying to put on a professional program here , and you're seriously , since . Well , sounds good . Yeah , jane , silent Bob , silent Bob is here . He's all the overcoat and the baseball hat , remember , yeah , backwards .
He always had it backwards yeah right you bread and white right .
I don't remember that that's a little bit extra , I don't know . But there he is , right there , gives a smile , you know , shakes his head , yes , no , whatever .
He talks once in a while . He just doesn't like to talk .
I don't want to look , who wants to listen ? Who wants to hear that ? Yeah , I do . Do you know who this is change all about ? Okay , he's not that he's pretty , he doesn't . He doesn't even have grain his beard . You lie , I don't , god , he doesn't . If there's any , he doesn't .
People you know say what you will , but you can always trust me to say the truth . That's the . I don't BS around guy doesn't have a freaking gray whisker . Why would he know ? Jane , silent Bob .
Well , he knew that one movie we're talking about earlier . That was an old movie .
Which one ?
was that early yeah porkies , which is so bizarre .
First of all , the porkies franchise , movie franchise uh-huh , frickin classic right .
Why would he know that ? I don't know .
There's nudes , I know . Well , maybe that's why , yeah , he's like yeah it's just hole in the shower . They call me meat . They call me meat , yeah .
Revenge of the nerds .
Yeah , that was a great one , booger .
That was my nickname in the paternity .
Honestly , I can see that . Yeah , well , you were in Lambda , lambda , I was a founding father of pie lambda five kappa .
Omokron , I'm pretty sure you were trying lambda . No , no , I was not a tri lambda . No , no , it was . Trust me , I've got like Cindy or Mike Buford , brian Brian Hoffman , allen Lieberman , danny Callahan they can all tell you , my nickname was booger . Your nickname is Lamar .
Okay , for people who don't know , we're talking about Google it . Yeah , um , watch the movie . I mean it's really funny . It's not gonna play well now today , like in this world , you know , but it's still hilarious .
That's a whole podcast in itself . What can not play today ? That played back then , jefferson's is one show . I can think of everything a lot .
I mean literally , literally every show , for some reason .
No on the family .
I love the hall on the family in Jefferson's man and I love when Archie Bunker and Mr Jefferson I love when they got together mr Trumman . Mr .
Drummond , that was the next door neighbor of the Jefferson's . Mr Drummond , I yeah , the white dude married to Lenny Kravitz's mother .
Wait a minute , Wait a minute .
Mr Drummond is with Gary oh no , that wasn't drumming , that was yeah , yeah no , the father and in and that show is mr Drummond . Who was the next door neighbor in the Jefferson's then ? Oh , john's gonna have to look it up . I don't know .
Mr Producer John , but you know what ?
I'm talking about the couple that was the mixed racial couple married next to the store that wanted like the tall , tall English guy .
The thing was English , right . He looked like John something I could be totally wrong . I don't remember that . That's like that's really going way deep and , you know , not for nothing . I was Five years old when I was on so I was older . Yeah , you were , you were like 11 . No , not that much older than you you're freaking old , you have the gray , I mean .
I do well but you are the old man at the table here .
I know , wait a minute .
I feel young and viral sitting next to you . Viral , you know . Viral or viral , viral . I'm gonna go viral for being viral you know we do have to .
We're missing the boat here . I don't have my glasses on , so there's no way .
I can actually read this , and that's oh , harry Bentley , paul Paul Benedict . Yeah , it was . Bentley was the name Harry Bentley . Paul Benedict is the Jefferson's English next door neighbor , bentley works .
No , that was the one prior , though , there was another one , not drumming dude drumming is from the , I know but the Bentley was the other one . There was different strokes dude , yeah , but Bentley was the other one . That was the black hair dude that he was not married to the woman next door . That guy was a tall blondish , older guy .
I know that guy you're talking about . Listen , listen , listen , listen .
I think he was on the whole time out , time on time . First things first . You're wrong on drumming because that's different strokes . That's fine , it takes different strokes for different folks .
I understand it , but you're still wrong on that one . Just saying what ?
do you mean I'm wrong ? It was an English guy . I was right that was one neighbor .
There was the other neighbor that was married to . Well , I wasn't even talking about .
I Was podcast . I wasn't talking about that neighbor , I was talking about this , this guy here . Oh , you're talking about that guy , yeah oh okay , well then that makes sense .
I didn't know . That's who you're talking about .
I don't know what the hell you're talking about . Can you tell me , can somebody talk about some tangy barbecue sauce or something ? Oh my god , what I how about tell me ?
how about tell me ?
Get me a sandwich . What's this , tom ? And oh yeah , that guy , that's not me . That's okay . So Tom , tom and Helen Willis , that's what , okay ?
Yeah , okay , yeah , which talk about Willis .
No , not .
Drumming different strokes .
It's not different strokes , it's a different . Willis , oh my god , wow , so I'm enjoying this . So the anybody who's still listening at this point .
Thank you .
Thank you , and you're diehard and you know what ? Let us know , because Jeff is gonna make Something special for you , the listener . I mean , if there's more than one , we have to choose . But if yeah , we'll make .
You'll make something up and we'll we'll if they're not local , I'll send them some stuff .
We'll dry , ice it and send it out . Man Cuz , if somebody just listened through to that that that they deserve something freaking riff-rath of . Yeah , I try to keep it like professional here . I try that face ?
Why wasn't there a camera on that ?
We have like we have to get like , yeah , we need a static camera on , we need the John camera , the John cam , yeah , john cam . You have that . We had the guys , the chefs , on the street and then the John John cam . No words , just facial expressions .
Some hand gestures .
You know , right .
You're number one you're number one .
He always compliments me with that and I freaking . I love this guy , oh yeah , oh wait , that's not what it means . All right , so , tom Thomas , when's the one's the hotel opening up ?
January 18th . What are you gonna be there ?
in the 19th Is what you're saying . What's that we're gonna be there on the 19th , then yeah , okay , okay , no all right , so March . Yeah , after the holidays , for sure . Actually , you know what ? Maybe we can do a spring break over there . That might be something my wife is always breaking my balls about , you know , going somewhere on spring break .
We never go anywhere , you go , kids and everything .
What are you gonna do from the time now , when you move up there , until January ? I mean , like what's , what's your schedule gonna be like ?
Well , working from home , right now it's . It's all the design and Build of . Yeah , it's so weird , never , never , worked from home before , like not having a kitchen to walk into every day . It's weird to sell , but it's designing menus , designing banquet menus . You know , starting to do things to get our name out there .
Can I offer you some advice ? What , listen ? You have a wife . You have a very young child , infant . You've got cats and dogs and stuff Throw pans at them . You know , this way you can feel like you're still at . You know , like you're at work .
Man , you don't want to feel , you don't want to disengage too much start to start screaming at them for no reason . Random bring her into the refrigerator , open up the refrigerator , the freezer right , and just start yelling at her . You know what I mean . Right there with the open freezer .
Why is this not organized ?
Yeah , it's gonna be good I'm only we were talking in the green room about how his wife organizes the house and my wife organizes house , which is there's no one void if there is no organization well , for them there is it's not chef organization .
Yeah that's .
Another great topic to talk about in the industry is how chefs get along with their wives and what do you mean ? Well , the first , second forced life like .
Which one exactly ?
it takes a few to find the right one .
true stuff , hey let me say something sales people , yeah , in the food industry , have the same you know relation relationship statuses as many of our kitchen brethren . Yes , so you stuff , why ? I'm just saying , all right , we're coming up on John , roll it , baby . We're coming up on an hour here . Yeah , I , you know , pablo .
Oh no , pablo Vivas , who was the writer and creator of our intro music Love . That guy Just wanted to shout out for Pablo . With that said , we will be coming to your Hotel and we're gonna film , we're gonna record you just badass stuff over there with you Are you excited .
I'm super excited I know you are . I'm gonna get you failed to mention that he's got an auditorium for something right .
Yeah , yeah , yeah , I have a whole kitchen theater .
I'm gonna put Jeffrey up there doing a butcher class .
Yeah , boy , yep , and it's all gonna be televised . I love it All right , chef Thomas Parker . Thank you for coming out today . Chef Jefferson , starship Schlissel . Happy birthday , john . Happy birthday . John Hernandez of I this images when a food photography comes alive . Hey , thanks everybody for listening and you all have a wonderful , wonderful day . We are out .