hello food fam . This is the walk and talk podcast where you'll find the perfect blend of food fun and cooking knowledge . I'm your host , carl fiatini . Welcome to the number one food podcast in the country . We're recording on site at ibis Studios , where food photography comes alive and I get to eat it .
Here's a humble request to give a follow on Instagram at walkintalkshow , please and thank you . I am into quality smoked fish dips and spreads , and I know you are too . Check out our friends over at Crab Island Seafood Company . Visit them at crabeilandseafooddipcom to order yours today . Seafood company , visit them at crabislandseafooddipcom to order yours today .
In fact , they are here today . We'll get into that in a second . Our man , jefferson , is out of the studio today , but fear not , the cooking of food was accomplished today by Chef Carl Riding , co-owner of Crab Island Seafood Company . Carl and Tom are friends that happen to be show partners with Walk and Talk Media .
Chef Carl will be sitting in today along with our featured guest , the Patrick Kelly of the Produce Industry Podcast . Yeah , it's going to be crazy today . I already know it . Let's jump in . Chef Carl , what did we eat ? And my belly is full and I'm happy and I'm glad you're here .
Well , thanks for having me . We did two pretty simple , I think , simple dishes . The first one we did was a crab raccoon stuffed shell with a spaghetti squash and a vodka sauce . The second one was a jalapeno popper stuffed tenderloin and a vodka sauce . The second one was a jalapeno popper stuffed tenderloin with a bourbon blackberry sauce .
I just want to be clear about this . Everything was super sexy . The dishes were fantastic , thank you . You came in today riding like Carl , riding on a big old horse man , and you killed it , so thank you for that .
Well , thank you yes .
Okay , why did you pick those dishes ?
Well , honestly , like I said , they're pretty simple and they have a lot of good flavors to them , and fall is my favorite time of year , so there's a lot of fall flavors there , yeah .
Well , that food was falling into my belly right , so we're good about that . What was the inspiration ? Why the Rangoon ?
The Rangoon . We actually had a customer from a farmer's market that actually did that and I thought it was a great idea , not to mention because , you know , like the vodka sauce , the vodka comes out well , brings the spiciness of the crab rag going out and you know , the cream cheese and stuffed shells just plainly go together .
I see Tom over there .
Look at him .
Look at him . Look at him . Everybody . Patrick , patrick , catch tom . Are you getting tom ? No , I got him . Of course you do , because you got your fancy phone that goes , flips both ways , or whatever . All right , let's talk about how . Uh , before we get patrick on the show , let's let's talk about how . You're a chef by trade . Known you a long time .
You're fantastic in the kitchen . I'm no stranger to what you do , but now , like you , you sold your soul in your front of the house . Basically right , I mean , you're manufacturer , you go to trade shows . Now you're out there trying to , like you know , hustle and bustle absolutely .
It's really out of my cover zone what I'm used to doing and not doing .
I , I should say How's that going for you ?
Pretty well actually . So we've got a lot of business coming in and , like me personally , going to the trade shows we just did one and talking more and more to people and really connecting through the product . It's something different and I'm really starting to enjoy it .
Are you becoming an extrovert ? Yes , it's a slow process though right , very slow-ass Tom . Yeah , tom's like a hybrid . Yeah , you know , because he's an outgoing dude . Very , he's a super outgoing dude , but he looks like he should be in the kitchen . Yeah Right , yeah with a bald head , yeah , you know I'm kidding dude tom is a handsome man .
I'm just saying put it out there . All right , patrick kelly , oh , I'm here , I know you are . You were gonna . I said you were gonna take a sip of that I was good listen , john specialty coffee and I wanted to interrupt that immediately you can't interrupt a good thing , so yeah , look Look at that , you sipping on it .
Man , you've been on the road for what I don't know A year , six months . How long has it been ? I feel like forever .
Eternity , I can say no , I would say the last few months have really , really been probably the last three months every other week . And then the hurricane . So I was out for about 17 days with a trade show , one of the largest trade shows in the country , which is the International Fresh Produce Association show . That was in Atlanta , georgia .
So I was there and that was kind of that was really cool , because they bring in Carl , chef Carl , they bring in a lot of chefs and they have a lot of chefs that work the booths and they bring all their products in and you just get to , you get to eat and eat and eat as you go to every booth now you're living my life all right , listen I'm just
saying , you know I mean when you get like blueberry , you know companies like north bay produce that are doing blueberry cinnamon streusels , or you , you know , you got , you know , like the O'Keto guacamole that's doing these avocado and egg everything , bagels and pork tacos . I mean , who can't have a good time when your belly's full ? I mean .
I'm just saying I'm totally digging that and if it was up to me I would be traveling with you .
I know I try to get you to travel with me .
I really do . Are you going to NAFTA this year ? No , I'm not , of course you're not , it's something you know .
What's funny is because you know everybody always asks me like what trade shows are you going to ? And I get booked out . Like right now I'm booked out through April already , so if you don't , there's a chance I won't be at the show . It's just how it is .
Like I just booked my ticket to Berlin for February Cause I'll be a speaker at fruit logistica this year , and that's like I said it's . You can't call me in a month and say , hey , are you going to this show ? Or hey , this show wants you . It's just because the schedule gets books up that fast . Yeah , but now from every two years , real .
I'm gonna say to you guys , and you're probably gonna kill me for , but I don't know no idea what that is , I know , see I'm leaving the yeah , that was intentional silence that I left listen I know I get it .
I'm not cutting that out of this . I wouldn't cut it out either . So all right , it's a , it's the . Uh , it's a , basically it's what's the stand for the ? Biggest . It is the biggest equipment food service trade show . Okay , in the country .
Okay , it's about the same size as the nra okay , I know that I haven't been to the nra yet either . There's a few of my again there's a few of my ever , ever . I've never been to the nra show dude , you're like the trade show . Uh , maestro , I'm shocked like I said , I just did my trade show schedule for 2025 .
And I have a trade show every single month , and one month I have three trade shows .
And , like I said , those are almost already booked out through .
April . Are any of these in Florida ? Yeah , actually , yes , you remember you've been to the Southeast Produce Council event . We did that deal in Tampa . All right , what are we doing ?
this year we did that deal in Tampa .
All right , what are we doing this year ? This year it's in Orlando , so it's at the World Marriott in Orlando . Are you going to be at the World Marriott ?
in Orlando .
I'm going to be at the World Marriott in Orlando , so that means we'll be at the World Marriott .
We'll be at the World Marriott in .
Orlando , of course .
How's the pod or ?
yes , of sorts . Oh yeah , I got a few of them . Yeah , talk about it . Uh , so the produce injury podcast is now turned into the produce industry network . Uh , we've got four shows now . So the monday show is the original show with , with me , patrick kelly , and then we have a tuesday show called the history of fresh produce . We talk about all things .
History , I mean everything from like civilizations that have crumbled because of food , uh , all the way to the history of dragon fruit , the history of citrus , and then even talking about when they became cultivated . Our Wednesday show is called the Global Fresh Series .
Juanita Galio only interviews international guests from Switzerland to Germany , to South Africa and in the stores , you see it , there's other countries of origins food in our stores , right ? Well , we talk about that .
She talks about where they come from , why it's okay and why we have other countries' products in our stores at certain times of the year because we don't have it . And then our Friday show , which is Fresh from the Field Fridays , it's what's in the field and what's coming into your stores , and that's by Dan the Produce man . So we've got a few .
Every show has their own host and every show has a different theme to the show .
Have we all come a long way ? Oh , yeah , right . Oh yeah , I mean , from what did you ? We started both in 2020 . Yeah , right , well , you started the podcast in 2020 . I started with the videos . Yeah , I remember , yeah .
I do . I do April , april 1st 2020 . It's funny is our industry thought it was a joke because our industry had no idea about like podcasting . So I started this podcast and I did like the first episode and people were like , ah , that's funny , and I have not missed a Monday in four years , four and a half years .
It doesn't matter if it's Christmas , it doesn't matter if it's Veterans Day . We , every Monday , we have a show produced , no matter what .
Intentional silence again . Yeah , dude , I think that's pretty badass . We're almost like that . I mean , we do Thursdays and we might've missed one or two . No , I , I think that's pretty badass , we're almost like that . I mean , we do Thursdays and we might have missed one or two . No , I don't think we ever did , did we ?
John says yes , so it must be true , maybe , but for me it's like I have so much content , right . So a lot of times , like , if I have live streams or things that I do , I'll repurpose it right . I'll bring that live stream back around around , I'll edit it out , cut some good things , put some music in and focus on a certain topic , right ?
So if I do like an hour live stream uh , that talks about three different subjects what I might do is I might cut out like a subject , like I was telling you guys about the water for all , hike , that I'm , that I'm going on , and so what I'll do is I might cut out a specific part of that water for all .
I'll record for five or 10 minutes and then I'll go ahead and cut that from the live stream into the podcast and then kind of promote that pot , that that person or that uh , or you know trip , that I'm going on , you know what I mean , which is that's what I did last week .
We did a live stream with Albert Perez , which was like a month ago , and I just cut out certain parts of promoting the hike , did a couple 10 minutes for myself and then added his in boom new podcast yeah , and every time you go on this thing , you come back like refreshed .
Oh , my god , you know 100 , I'm still beaten down , dragged behind a car . Whatever it's my , it's my new year's . Yeah , it's my new , it's my new year's for sure .
um and , and it's what's fun about it , you know , uh , chef carl is that we . We have a chef that comes with us . So it's not like we're we are r chef Carl is that we . We have a chef that comes with us . So it's not like we're we are roughing it Right Right , but we actually have a chef that'll come with us .
We have a doctor that comes with us , we have mules . So this is , it's not your . Hey , let's just go backpacking . It's really more than that of us cut it down and we had a whole pig for dinner one night .
So that's awesome . Chef knows what to do out there . You know what I ?
mean so yeah , it's fun . Man , it's really fun stuff .
Carl Chef , look , so if we bring you a pig right , what are you going to do with it ?
Oh , I'm definitely going to roast it in the ground .
Oh yeah .
Yes , get a bunch of coals going , put some more on top . Where are we doing this ? At Tom's backyard , there's no grass anyway , so no , but I'm serious , though .
If I come up with a pig , we're going to do this .
We could do it that way or actually get anyone in one of my smokers . So I have a nine-foot smoker . I usually do .
Is that at your ?
house . Well , at my shop .
At the shop Mm-hmm . Okay , so we have a mint . Ah man , that would be really cool . You know what we'll do . You know what ? Patrick Kelly . I'm not invited ? Well , you are , but are you going to eat it ? I can eat pig , yeah , yeah , Okay , that's only you know once . This is all right listen .
So , um , what I'm trying to say , I love you , man , you know that . So my poor body , you know no one cares about my body , I know .
That's why I remember it's your body , it's your choice , whatever . Look so , at the end of the day , uh , chef , carl , I think that we should get the pig go to the shop . We haven't been there anyway . No , you haven't right . Maybe we do a little shindig and and we'll . Uh . Well , can we record there ? Is there space ?
oh yeah , I got through . You know , we have lots of space .
Let's put it that way yeah , how many square feet are you , uh , you remember almost three , yeah , so about three thousand .
Okay , yeah , all right so maybe space so I got a section . We have a sectioned off for basically three units that we ran out and we have a door in between each one so we have lots of space .
Producer John Hernandez , are you down for a pig ? Always down for that . Always down for that . That's good . Okay , All right .
I agree .
I'm just glad you got him a mic Finally .
He's had a mic dude . He chooses not to have a mic , he chooses not to use it that's not true .
I know , john . I know I prefer to not use the mic he even shuts the volume off like he .
He shuts the volume like when he's not talking . Well , he's got you and today I have you . That's true that is true , you know how many people it takes to replace je Schlissel on . You know , on speaking , he doesn't stop Three , three , two and a half . Two and a half , all right , so SEPC .
Yeah .
You have plans . Is it still going to be like a big shindig , or what are we ?
doing . You know , I don't know yet . So last year , I think it was , it was different because it was in Tampa , right , so it was in our , in our town , you know where the podcast was , was kind of born , Right , and you know I was able to get approval to , you know , from the show , and that that's the hard thing , right , you know everyone is that .
You know you don't want to disrespect the show , not for an extracurricular party , which we did , Carl , you know we had a blast last year .
I'm bringing this up because it was a terrific time , great memory .
I'll tell you , you know , one of the best memories I've had with this organization that I've had . You know we had a blast and you know a lot of times , you know events can be very stressful , right , I mean , we all know this , but I could tell you that yacht party we had was one of the most least stressful experiences .
When we got on the boat and it was great .
You were a body full of nerves , though .
Oh , of course .
Admittedly , that was a big deal .
It was my first get together . We invited a hundred people , Okay , and 99 people showed up . So I was excited and you know , we had a lot of friends , family and people there , so and we had a surprise guest for people , so they and we had been . No one knew , like no one knew what was to come , no one knew who was coming .
So you know , we are trying to put something together for next year , but we have to have approval from the association first , and that's . You know , I'm very respectful in that way . If they say no , then we don't . If they say yes , well , let the games begin .
I have a couple of hotels that we can , I think leverage that are close to the World Marriott , that are close enough close enough because that's the hard part .
That world marriott is kind of out there and everything within there is really expensive , really expensive . But you know , if we do it right , we'll do it right . You know . Just , everybody knows out there , uh , I'm holding this camera rig here and , uh , I'm doing live it .
Well , not live like you're seeing it now , but I'm recording this thing and putting on this podcast . I got to tell you , my brain's all used up , I'm done . I don't know what to do here . I'm kidding , sort of . So all right Now , back to you , carl Chef . I what ? Stop it , stop it . I Lights camera action . Baby . Yeah , that's right .
So if I gave you a Bic lighter and a couple of ingredients , could you go in there and cook up something good , right ?
now , absolutely , you should be a voice cast when I'm making fire . Yeah , so Chef .
Carl is like a MacGyver . Yeah , I'm putting , let me get you a six inch rope , yeah One , all right , one piece of chicken .
Yeah , I'm putting the camera down .
The gourmet meal will start .
I'm giving the Okay . I love that I am back . Everybody hear that let's talk about how we are going to go to one of your farms . We talked about this .
Yeah .
And we're going to take the camera and we're going to go do some cool stuff . Are we able to say anything about what you've got coming up yet , or not ?
I mean we're . I mean , yeah , I might as well start talking about it and what we're trying to do . Why don't you , why don't you lead into it ?
Well , I mean give us something .
give us a better lead up than the camera and doing stuff right Like hey , we're gonna get the camera , we're going to do some stuff . Here's the thing .
We need to get that show of context . I think we should .
I think we've been out to the Pomelo farm . Jeffrey has , and so have you . So the farm that Quentin took us to is actually one of their oldest Pomelo farms . But the house that is on there Quentin lived in , his parents lived in and now Adam , the son , lives in . So we've had three generations of the Rowe family that have lived in that house .
And that house , if you ever look at it , it's an old house . It's got two fireplaces Like who would need two fireplaces in central Florida ? Well , they do , okay , and it's really cool . So it's got a beautiful lake behind it and what we want to do is , you know , they , they .
We've been to the Cahaba Club , which is absolutely an amazing place , and we said that this year . We were like , why don't we do something at a farm ? I know the Cahaba Club is a farm , but you know , let's go out , let's go to the Pomelo farm .
We can then take people around the Pomelo groves , we can get them walking and then , you know , have a , have a really good grower event and invite a lot of good people out there .
Yeah , I'm all about it . How do you do with these hurricanes ?
It's been tough . Listen , the whole citrus belt got tore up and you know , even just looking at what Florida Citrus Mutual said , it's just everybody got tore up and everybody's trying to be really optimistic , because that's what we do . Hey , everything's looking good , it's okay . But let's be real .
You know , mother Nature has kicked our butts for the last three years . Hurricane Ian really destroyed and you know this because you were out of the crop their pommel trees are four and a half feet sunk underwater . So they had to cut everything back , everything down . It takes three years to recover from that .
Well , guess what year we're in Three and what happens ? Helene comes through , milton comes through . Now , were these as devastating as Ian ? Absolutely not . But back to back . And what it did was it didn't just take some of the bad fruit off the tree , that was , you know , was weak , but it actually took some good fruit off the tree .
So you know , I I do believe that there is going to be a disruption in that supply chain this year . And you know , every year the grower has to deal with things and you know circumstances . How about a mockily ?
with the tomatoes oh yeah that's they're coming in . You know we're coming into into season for florida strawberries got hit .
I mean you gotta think about it , like these , these uh crops that are on the coastline but I didn't see any . I didn't see the pants down yet for the strawberries no , I mean , but I'll tell you what , though man like you gotta remember . Even though if they're not in season , any crop cannot sustain that much water just flooded for days . It doesn't matter .
Listen , my backyard is completely dead and it was just grass .
Today's the 31st yeah , right .
And .
Halloween in Val . Happy Halloween . Uh , in Val Rico . Over here there was on 60 and Val Rico road there was flooding up until about two days ago , and I mean like there was flooding up until about two days ago , yeah , and I mean like there was still caught .
There was two cars that were submerged in in this uh intersection , you know , off to the , and that only just recently um got pumped out .
So it's been pretty , pretty nasty it has been and I live in tampa , so I know we we talked about that we're . We're nowhere near tampa right now . Everyone we're for it's light years away , light years , but no . So if you actually drive down through Sarasota and through the actual bay , it's devastating . To be honest with you , it sucks to even do it .
It gets you a little bit emotional because you see the water line on people's houses . I mean , john , we're in the studio right now and could you imagine if water was halfway up to your window right now ? Every bit of your livelihood is gone and that's what sucks . I have friends that their car was underwater .
I had a buddy that just bought a brand new car and it's gone . It's gone , it's dead . The water flooded it and you know everything's out of their house . So , um , I'm fortunate that you know , carl , you've been in my house . I'm kind of like on this little like slope , uh , but my , my backyard flooded 25 feet up and four feet deep .
I couldn't even see my back , my backyard , my back fence at all . It was flooded . So , and I'm 6.9 miles away from the nearest uh inlet to the Bay . So just imagine , four miles away from me , their houses were fully flooded , fully flooded . So yes , so again , I say this in the best way I don't care what you say .
You can be optimistic as possible , but you , you can't put that much water , you can't have that much standing water inside any crop , no matter what . You can't . So there's going to be side effects here for the next three to five years . 100% .
Yeah , and what that means , people , is the shiny produce that you're accustomed to during the winter months of the year here in Florida . Good chance that you're not going to see some of those things , and if you do , they're going to be uber expensive .
Yeah , and you know . What you got to think about too is that you know , from the chef's point of view , right , like you know , when you go out to the store or you know you're going to some of the you know the uh , the restaurant chains , that gets you all your produce and what you need .
A lot of times you don't get the best looking produce , right , you don't because you know you're going to be cutting it , you're going to be grilling it , you're going to be cooking it .
Uh , we , we've come to this , this like conclusion , that all produce has to look perfect , right , and it's crazy because you look at a you know we love that juicy crunch tangerine , right , and it looks like a good tangerine . But you can go to a different tangerine and it look a different color .
And , people , you got to put it in a bag because the consumer's eyes are going to go oh , why is that not bright orange , perfectly symmetrical ? I don't want to buy that . Right , there is no perfect pepper right there's no perfect orange . There's not . And if you want to pick a perfect pepper or a perfect orange , you got to ask peter piper .
Oh , yeah , that , and you got to you . You just gotta know that the interior quality is what you which are looking at . Last time you were eating a pepper , were you looking at it the whole time , going yep , I wonder how this is going to taste .
No , you cook it .
Chop it up . Yeah , you cook it .
Right . So here's the thing .
So in , in , in , from the perspective of distribution right , and dealing with chefs , and in spite of Ian , and then now you know , milton and Helene , there's going to be chefs out there and I love all of you , I've worked with all of you , I love you all , some of you , but there's going to be , there's going to be chefs that are going to say I don't
care , I still need what I need and I want to be like dude farm is gone .
But the farm is gone . I love that . You said that , though . So Jeff calls me a few weeks ago and he's like hey , I went to the store . He's like and there's no citrus from Florida right now . And I'm like no , duh , I go , there is no citrus in Florida right now .
He's like well , I saw this brand and it was from Australia , so I put it back because I wanted local . And I said , jeff , what do you mean ? He goes . I didn't know it . So he's like what was it ? So I go , what was it ? He goes , well , it was that Dracula citrus . I go , oh , dude , I go . You got to pick up the Dracula citrus .
And he goes what do you mean ? I said the blood oranges , the caracaras , the navels yes , they're from australia . I said , but they're the best substitute right now .
I said , and that's what you want to know , and that's what you got to understand as a consumer , right like , the reason why imports are here is because of the substitution factor of seasons in america . That's the reason . Yeah , but I and it is halloween , so I'm torn on this they're fantastic , man .
I , yes . I'm a little torn , though , when it comes to local versus year-round and seasonal and the whole thing .
If it's me , I kind of want to go back to seasons and you know , I would like to tell somebody no , it isn't you know because because here's the thing when it , when you do get you know um watermelons in the summer and you know um or blood oranges , those are the best things you're going to eat . They're , they're the right the everything is perfect .
Because it's in their season when we start bringing stuff in from elsewhere and you bring it here and there's 3 000 miles of travel . This is not a dig on no , it's no , I agree places that we have , we have , we have to import from . There's not a dig on that .
But when it comes to like me and the you know flavor profile , I'm thinking chef kitchen flavor profiles and the anticipation of something that's not yet available .
But let's be the devil's advocate , chef Carl . Now what about you ? Because would you be able to tell your clientele I'm sorry , we don't have asparagus eight months out of the year .
Well , for me . I love telling people no for one and two . Actually , I actually agree with Carl . Let's put this ?
Tell me , no , I'm about to battle both of you , right now Hold on , hold on .
Chefs are built to say no .
Oh , okay , that's why it's hard to work in front of the house .
Chef , I need whatever else to sell .
No .
I've got to wait . No , hey , they want a substitute over here . No Okay , wow Geez .
No , okay , wow , I actually agree with you full-heartedly because it helps to create anticipation and it makes the dishes more special If you can't get them all year round Agreed .
So here's the thing , though that's a wishful thinking of years past , past bygones , you know , generations , you know ago . That doesn't fly today because the realities are everybody , you know , people want strawberries all year long . People , people want , you know , citrus all year long , have to have it .
So that means we're bringing product in either from you know West coast of the us or , you know , uh , south of the border , or elsewhere , you know , canada , whatever . So at the end of the day , you know it's , it's part of our livelihood , now it's part of our lives . And then this is what it is .
It's so true , but you know . If you were to ask the question , uh , what percentage of asparagus is grown in America ? Would you know the answer to that ? Isn't it around like ?
25% or 10% . It's very low , it's very low .
So the only states that grow asparagus are California , michigan and Idaho , and we're talking about a two-month window , that's it . So majority of your asparagus that you get is from Peru , so it's coming from South America and they're able to do that . I'm a huge asparagus fan so I'm like man , I gotta have my asparagus weekly . Um , but yeah , it is .
I mean , I , I do agree , I was , you know , I was talking to our our friend , michelle Miller , the farm babe , and you know she's a heavy proponent of , you know , an advocate for local farms , and and I'm with that , right , like you know me , i's a heavy proponent of , you know , an advocate for local farms , and I'm with that .
Right , like you know me , I support local growers , we do . And I'm all about seasonality , right . I hate , when you know , the sumo tangerine we've all had that , right and I hate that that they're trying to extend that season . So it used to be April , april , like right now it's coming out in January .
Now it's a little sour in the beginning and then it turns a little tar and now it's like you know what , I'm just going to wait till April .
Right yeah , why bother with it ?
And I think Quentin and the row family have done it Right , right , they . It's 40 years in the making for this juicy crunch tangerine , 60 days for the taking , that's it . So I agree with both of you on that aspect that I want to enjoy the seasonality . I don't want Christmas all year long . I don't want it .
Those people that have Christmas trees in the corner and they decorate it to every holiday I'm not . That's not me . I want a juicy crunch when it's in season , but in reality is I still need to eat asparagus , broccoli , brussel sprouts all of that year round . Right , because that's my lifestyle .
My lifestyle is is fresh produce yeah , and not to mention , I mean , with a lot of things it's um like become staple . You know it's , it's relatable foods . So people , oh you know , say , like a steak asparagus goes well with steak , so you always want to serve it like that .
Yeah .
So you know , it's the relatability of things too .
Do you know what I like with steak Tomatoes ? Yeah , just tomatoes .
I don't have to have .
Obviously , I like . Like just cut like a beef steak tomato just sliced salt pepper .
Yeah , salt pepper , that's it my mom used to do like cottage cheese salt and pepper on , like those beefsteak tomatoes , yeah , but not with a nice ribeye , I'm just saying .
You don't know nothing about a ribeye .
I don't , I really don't . You're going to get me on that one . I really don't .
It's been too many years . He's like what about the cottage cheese ?
No dude .
I like to get that prime bone and ribeye side of beefsteak to me . What a little cottage cheese . No , no man .
Who does that ? Sorry , Mom .
What are we talking about here ? Can we get a ?
Wow , look at that .
That was in sync Harmonizing . I love it All . Right , carl , what are we cooking up next with you ?
That's a great question . It's hard to say right now because I got so many different things .
I remember when we did the , when you were over at the Birchwood and what was it ? Was it the ACF meeting ?
No , like the first one I did with them .
Yeah , that was the sorghum braised pork .
belly yeah with the Tres Leches French toast .
Yeah , so that was awesome , the fact that you're going to remember that , because that was years ago .
I've done it several times . People just love it Okay .
So here's what I propose . Okay , I want you to do that .
Okay .
But I'm going to ask I'm going to throw you a curveball and I'm going to ask if there's something that Crab Island Seafood produces that you can somehow make it work .
Oh yeah , the spinach artichoke dip that we have , because it's very Parmesan and garlic , it goes well , with a little sweetness to it . Okay , that would be really good . Or even the Mexican street corn . What ?
did you call me ?
Mexican . Okay , so what did I do ? I didn't hear what you said me .
Mexican . Okay , so what did ? No , I didn't hear what you said . So the Mexican street corn .
Now you know it said that again it has Parmesan . You know , roasted corn , cilantro , chili pepper . That really goes well with sorghum .
Okay , all right .
Now we're talking .
I want to do that again , not I , not that again . I want to do this again and I want to have you come in and cook up some stuff , absolutely .
You saw the pictures today with this guy , john Beautiful , it's amazing .
Right .
Listen , I sent it to my buddy , my buddy chef . He gave you the seal of approval .
He liked it .
He was like what are you cooking over there ? I go , oh , no , no , no , not me , chef Carl , he thought it was you at first . He goes , carl , I go . Oh , I just eat the stuff . I go . Yeah , he's got BTS over here . So the chef Carl .
I like it . I like it a lot by the way I want to tell everybody here Veronica says hi to all of you , remember Veronica ?
Mm-hmm .
Absolutely . They were talking this morning . She's like what are you doing today ?
Don't even get me started On the podcast . You guys pranked me , you and Veronica , one time . Remember that .
No .
Yeah , I called Carl's phone and he's like Carl's personal assistant . I was sitting there and I'm like you should have seen me in the car . I was like so when did this ?
happen . Actually , I remember this and when you were talking , I could visualize what my face looked like yeah , like , oh man , he's got it like that . That's what you were thinking .
I don't have it like that .
I was like when did he get an assistant it answers his cell phone . I want an assistant . I was like I want that . Yeah , I was like , how do I get ?
that it would be , and not from the philippines , like right it was someone .
It was someone local , because , you know , all these virtual assistants are all out of country . They're out of country , they are , I know right . So yeah , like like uh , you know , ring central they have , they have that I'm just saying , yeah , you know , like st Stacy's mom had it going on , carl's assistant knew what was going on .
I'm just saying , I'm just saying , imagine his face right now , folks right there's so many things I want to say right now , but I can't you're not allowed . You are not allowed , I won't .
John's kicking me under the stop it stop it .
Well , john's coffee is amazing . Just want to throw that out there . I actually only came for the coffee .
We talk about it all the time on the show . My wife is Cuban . She got upset about that . What yeah ?
Is there better coffee than this in your wife's house ?
She does a terrific an actual Cuban coffee with the sugar .
John's shaking his head .
She does a phenomenal job . She's awesome , but she heard she never listens to the show Ever . Hey same with my wife . Yeah , that's how they do it . You know friends and relatives , they don't care what you're doing . But here's the thing she happened to listen to an episode and right in the beginning I was touting how John's coffee second to none anywhere .
So when I got home you know , because we , we publish these , these uh , our episodes go out same day . So when I got home , she's like what the hell is this ? I'm like what are you talking about ? She's like john huh . I'm like john john huh , what , what do you talk ? I don't even know what you're talking about . Blindsided me , as wives typically do .
I have no idea what she's talking about .
I'm like what are you ?
talking about . She's like you're going to tell me that John's coffee is better than mine and I'm like , well , his cafe galanche is pretty right on pretty right on sorry honey .
I remember we scheduled this a month ago , remember , and obviously the hurricane took over and the first thing I said I was like listen , I'm just here for the coffee .
Yes , so I don't know what's so you know again , john talks like 0.7% of the time . It's a good percentage , good percentage . I don't know if he takes better pictures . I don't know if his photography is better or the coffee .
I think it's like a toss-up you know , it depends on if you're a food fan or a coffee fan . I'm just saying .
I mean they're kind of related .
I mean they are . There should be John's signature coffee in every picture when you guys put your meals out . I'm okay with that . And John , you got to do the glass cup so they can see it right . Get that nice glass cup , see through and just have it on every picture . Oh no .
Yeah , you got to do that . Here's what I'm thinking too , and this is also for you right . Coffee rub , something coffee rub that has to do with you guys . I'm just throwing your stuff to do , man , because you throw down in the kitchen thanks , right and it's high time that you get recognized for how beautiful your stuff is thanks , thanks .
I appreciate that a lot . No , I'm sincere , I know .
From way back when , from that show that we were just talking about , I was like man , because that's when I realized that you knew what you were doing Before then , you know , we did some business together , you know , with the produce and the thing and whatever , and it's like , oh , carl , yeah , he's a good dude , you know .
But you know , but you know , we're gonna start highlighting more of this now oh nice , yeah , yeah , I love , I love a good coffee rub especially .
I don't look at a good rabbi or a spinelis , because somebody like that . Yeah , yes , and then you just top it off with some crab dip and just kind of burn it on there , beautiful that sounds good it is .
I'm looking around the table like we're playing cards and everybody's cheating me .
You know , I just don't , I just feel like , as this being a food podcast , I should be eating the whole time .
I'm sorry , I'll bring some lettuce . You know what I mean . You can just you know some rabbit , yeah , man . I'll bring some chopped lettuce .
Didn't we have some seafood in the kitchen ? That I did . You know like where's my plate . Like the whole point of this is to eat , so I can tell you how great you are .
Yeah , it's supposed to be just seafood and pork .
Yeah , I can do that Tom wants to jump into the conversation . I was just saying , look at him , look at him , I know .
I was talking about this . I was at a show one time and my John was behind the mic and it was funny because we were talking about him and we need extra mics . Like we need extra mics so when someone's out there , we'd like just have a 25 foot cord with that extra mic and it's like pass that to tom , pass that to car . You know what I mean .
What does this guy have to say out here that's been staring at us for 15 minutes that's a great idea , because last time I was here I was just sitting down .
I had to yell it right so it's funny .
So we do now is when we go to shows . Now we bring four mics and we have , but two of them are just the uh , like you know , in the microphone the normal .
Look at this , you know , john hernandez knows what's going on .
He brought some he brought some food like um .
He's a great host , but it's , but it's so true , right like you get , you get guys like . My guy was behind the scenes and he was like oh man , I , I love this guy , blah , blah , blah . And he's sitting there going talking lip man . No one can hear anything . We were like wait , I think he's saying something . But good job , buddy , we love your hat .
So what do I have here , chef ?
So that's the jalapeno popper crab dip stuffed in tenderloin , deep fried . And then what ?
is the dip that you have here .
It is the cinnamon bourbon blackberry compote .
Oh wow , all right , so I'm going to eat this while you guys finish talking about something .
What people don't realize . You got between Patrick Kelly of the Proto-Synetry Podcast and did you hear that ? You heard that ? Did you hear that that was crispy ? Did you hear that ? Did you hear that ? Did you hear that that was crispy ? And the Walk Talk podcast . This is like a powerhouse podcast team here . Mm-hmm , yeah , mm-hmm .
If you would recite any nursery rhyme right now , please Pizza pepper , pickle , pickle pepper , good job dude . I think we're off the rails here .
No we're not .
By the way , good right .
Amazing .
I didn't hear any compliments .
I looked at him right away , I gave him the eye , you know the eye . Wow .
He knows the look that we're we're gonna go for . We're opening doors . We shouldn't open here on the show today . Open them all baby john shaking his head .
He's like , yeah , let's he's like wrap this up .
I'm tired of hearing all of you I don't blame him , I don't blame either . All right um where , uh , where can we find crabrab Island Seafood ?
Yeah , we're starting to get all over the Tampa Bay area right now , so we're in Southern Steer , butchery Heights Meats , just to name a few , and online at crabislandseafoodcom .
Excellent , I and what's up , and Chaney , chaney Brothers as well .
Oh nice .
Yeah we want to make sure we get Chaney out there . That's exciting . We're also , by the way you know , get with Walk Talk Media , because we will do the connect . Okay , People , chefs , food and beverage directors , purchasers , buyers all of the above , I will get you samples personally . Okay .
I mean like literally , Literally Okay , I mean like literally Literally Okay .
Literally or physically .
Literal , literal , literal , physically . You know physicist , All right , so today was fun . I appreciate you coming out and cooking .
Thank you for having me .
We have terrific images that will be uh . John says he's going to get those done today . No , okay , probably not . Um says he's going to get those done today no , okay , probably not . Those are going to be coming out . Tom , thank you for letting Carl out of the dungeon to get on the show . Yes , and the Patrick Kelly Thank you . Appreciate you coming out .
No , I would love to do it more . You're not going to eat all those are you . No , I'm sharing for the rest of the group here . Or I'm sharing for the rest of the group here or I'm taking them home , jeffrey .
Where are you , jeffrey ? Alright , thank you everyone . We appreciate everything . Check out Aussie Select . Check out craboneseafoodtipcom , check out all these people , rack and Metro . We got all these awesome things going on . Don't forget about Peninsula Food Service . We are out . We'll see you next time .