Food, Design, and Culture: The Thomas Parker Experience
Episode description
Join us for a mouth-watering culinary adventure as we sit down with our culinary partner, Thomas Parker. From the exquisite porchetta to a seared tuna with charred broccoli, Thomas takes us on a journey through his most tantalizing dishes. Get ready to uncover the secrets behind these delectable creations and learn some incredible culinary techniques along the way. Trust us, you won't want to miss a single bite!
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Transcript
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 .