December 10, 2024 • 48 mins
Daniel shares some vintage port with certified sommelier Sarah Foote as they discuss wine, working for Thomas Keller at The French Laundry, and indoor volleyball.
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Speaker 1 (00:00):
So my first hell is lime jello.
Speaker 2 (00:02):
Come on, no, I don't smell lime jello.
Speaker 1 (00:05):
And then my other one is it's either petrol or
like basoline, petrol? Get it?
Speaker 2 (00:11):
Mm hm oh am I supposed to taste it? Now,
what do you think it's delicious? Pashasha Shoshow, Welcome to
Tosh Show. Smoke him if you got them. Eddie, you're
(00:34):
still a big smoker. I'm not a big smoker. You
were a big smoker. Yeah for one week, coolest week
of your life. I felt so cool. I never smoked.
And now we'll hold on. Now. I don't know that
Big Tobacco maybe a sponsor this show, and I don't
want to say bad things about smoking. If they're a sponsor,
there are they? I don't think they are. They're okay? Well,
(00:55):
then I think smoking is dangerous. You know where you
know where the word isn't out yet on smoking being
bad for you? Where alcoholics you go to an AA meeting,
Oh my goodness, they just chain smoke. I'm like, I
was drinking that harmful?
Speaker 1 (01:16):
Are you going to AA meetings?
Speaker 2 (01:17):
WHOA, that's a better question. Why am I going to
my son's elementary school? Doubles as an AA meeting place
once a month. I can always tell when it's being
used for AA because instead of children in an elementary
school playing, it's a bunch of really depressing people, just
(01:42):
all huddled outside, just smoking. And I'm like, oh, this
isn't an elementary school anymore. This is something else. Anyway,
they're there once a month, and good for them, you know,
getting help and talking about Jesus or whatever they do there.
But we walk by it every day going to school.
So my son finds this chip, this coin that says
(02:04):
sixty days of sobriety, and I go, oh, I go, yes,
that's good treasure, buddy, But you can't keep it. We
got to leave it here because that means something important
to someone else. But they're only there once while. So
every day we're passing it and he's like, Dad, the
chip is still here. Can I can I take the coin?
And I'm like, I don't. I don't think he can.
(02:25):
It's not a thing you want your kid walking around with. Well, no,
you can't. You can't steal that. I think I think
that that's just bad juju. I don't know what's gonna happen.
How soon until the guy gets another chip ninety days.
So if if in thirty days it's still there, my
son can then take it, because the person would have
moved on to a ninety day chip or they would
(02:46):
have fallen off the wagon, and uh, you know, are
back to being fun. Makes it? Yes, First of all, drinking,
I'm not making light of drinking either. I've never been
a drinker. My parents didn't drink, and they all told
me not to drink. They said drinking's bad. So I
was like, all right, drinking is bad, and I didn't drink.
And then by time I got to an age where
(03:08):
I realized, oh, drinking is not bad, and I was like,
all right, well now I don't drink, so should I
really start? I never knew what to order. Always feel silly,
people like, oh, you gotta try this wine. I'm like,
whatases like kerosine? And then I'm like, I bring wine
always whenever I show up someplace. You know, It's just
(03:30):
I just based on price. How much should you spend
when you're bringing a bottle of wine over to somebody's house.
I spend close to twenty thousand, Wow, I said, okay.
I didn't even know wine could cost that much until
I met today's guest enjoy Psha, my guest today can
(03:53):
turn a sip of wine into a ten minute ted talk.
She has worked in some of the finest restaurants in
the world, from Pizza Hut to the French Laundry, and
I'm sure she will pick up subtle hints of sarcasm
with some notes of ignorance from my questions today. Please
welcome certified Somalia Sarah. Hi, do you believe in ghosts?
Speaker 1 (04:17):
Sure?
Speaker 2 (04:19):
I like no follow up to an indifferent Sure, Sure?
Why not? You ever seen a ghost? I don't think so,
You're a felt one.
Speaker 1 (04:27):
No. I was doing inventory late at night once and
all the wine glasses started moving around in one of
the doors open, so I just went out there. I
was like, I'm scared of everything, please leave me alone,
and then they did.
Speaker 2 (04:39):
Uh huh. I get scared easy mm hmm. And my
mind goes into bad places quickly. But yeah, I never
connect the dots that way. I always just think it's
just I'm just on the verge of being killed. That's
always what I'm worried about. Now. Just so you know,
I'm not a drinker, but I always will drink just
to show people I don't. I'm not somebody that it's
(05:01):
just easier to take it sure to drink than have
this long explanation of that. I have a palette of
a four month old that just wants chocolate milk.
Speaker 1 (05:11):
Sure.
Speaker 2 (05:13):
So anyway, that's where I'm at. I'm fascinated by your
work for a few reasons, because even though I don't drink.
I love vineyards. I love going to places. I love
traveling to the South of France. I love do you
do it a vineyard? I stay at the hotel, sure
or sure, wherever I like it. I like it for
(05:33):
its beauty and it's I like the bougeenis. I like
walking around like it's it's peaceful, It's pretty all right.
How and when did you decide to become a professional Whyo.
Speaker 1 (05:44):
I was working at a restaurant in Scottsdale, and the
ownership asked whoever worked there if they wanted to get
their level on some way, they would pay for it.
So I said, I why not? I was it's intimidating.
Wine's really intimidating, and when a guest knows more than
you about wine, it really sucks. Yes, And I was
just serving then, and so I wanted to know more,
(06:05):
and it just was like way more interesting than I
thought it would be. It's history and geography mostly, and
then there's a lot of law and science. Like the
juice in the glass at the end is the last
moments of that wine's life. There's so much before that.
And so that was like Pandora's box blew up, and
I was like I got to get out of here,
and I moved to California and started studying with Master Somoye's.
Speaker 2 (06:27):
How much this manager of the restaurant, how much does
is getting your level one small A.
Speaker 1 (06:32):
I think it's like five hundred dollars to take the
exam just.
Speaker 2 (06:35):
To take the test, and you just have to do
all the prep work.
Speaker 1 (06:39):
They did. They put on a little they put on
a little course. There's no it's not like they have
it online now since COVID. But they would give you
like general things to study. And so the restaurant group
would put on put on classes like a distributor would
come in, bring a wine, put on a class. I
don't know, maybe ten weeks or so, and then you
sit for the exam and.
Speaker 2 (06:59):
Did you pay? You allowed to take the exam multiple times?
Speaker 1 (07:02):
Yeah, I don't know the time for level one, but
I pass that one. Okay, first try.
Speaker 2 (07:07):
You're a level two or three?
Speaker 1 (07:08):
I'm a two.
Speaker 2 (07:09):
Are you looking to You're not You're done, not interested.
Speaker 1 (07:13):
The commitment that it takes is pretty offensive, okay. And
the way you have to eat and drink and spend
your life and social life and I have a really
nice life.
Speaker 2 (07:23):
How long did you wait before you went to the
second tier? And how many tiers are there?
Speaker 1 (07:27):
There are four tiers Intro, Certified, Advanced, and Master so.
The Master SO exam is regarded as the hardest exam
in any field in the world.
Speaker 2 (07:38):
Which, okay, but is it?
Speaker 1 (07:40):
That's my response A brain surgeon.
Speaker 2 (07:43):
That's listening to this right now is probably, yeah, yeah,
I know it's the hardest.
Speaker 1 (07:45):
Demonstrably true that it's the hardest exam in the world.
I'm not saying that that's matches what I do. I
serve rotten grape juice for a living, is what I
tell people, and it's I say that too. I don't
operate on brains, I don't go to space. I don't.
Speaker 2 (07:59):
But it's is the test subjective at all? Or no?
It's just factual. I just don't understand.
Speaker 1 (08:05):
There's theory, which is the base of it. So less
than three hundred people have passed the level for exam
since its inception in nineteen sixty nine, so it's like
not that many people.
Speaker 2 (08:16):
I get it. That's impressive.
Speaker 1 (08:18):
Yeah, And so your brain has to be wired a
certain type of way to memorize. And then also you
have to be a super taster at that level. So
fifty percent of the population are average tasters, twenty five
percent are below or non you already knew, and twenty
five percent are above our super.
Speaker 2 (08:35):
So no matter how much you some of it is
out of.
Speaker 1 (08:38):
Your hand exactly.
Speaker 2 (08:39):
Okay, yeah, all right, that's good. Now. I like knowing
stuff like that because then it's like, oh, I can't
I shouldn't even try, right.
Speaker 1 (08:46):
And you can. You can train your genes. You can
train yourself to understand more, but you can't out train
yourself like my genetics. I'm six foot tall. I didn't
earn that. That's not a skill. I trained my genes
to play volleyball. But I'm was never going to the Olympics,
like I was never.
Speaker 2 (08:59):
Those weird knee pads that that had the three sections.
Do you know what I'm talking about the pads that
had the three sec.
Speaker 1 (09:05):
I feel that's good.
Speaker 2 (09:07):
I love volleyball. The problem with volleyball, there's a few problems,
but one problem with as someone who loves watching it
is that it's only showcased properly once every four years
at the Olympics. Yeah, now you played indoor? Yes, do
you ever transition to the beach?
Speaker 1 (09:25):
Terrible? At beach beach is a different game, different game.
Speaker 2 (09:28):
But I lived in Hermosa Beach, Wheredando Beach, at Manhattan Beach,
and there was a time that the tour would go
literally half a mile down the beach each week and
we're at a new location. I'm like, yeah, you're at
a new location last week year at the other court.
That doesn't matter. Fun to watch beach volleyball, But during
(09:48):
the Olympics, I just get so into what do we
call just regular say, volleyball.
Speaker 1 (09:54):
Indoor indoor indoor. Yeah, I don't.
Speaker 2 (09:56):
Understand the what's that bullshit position?
Speaker 1 (09:58):
Libero?
Speaker 2 (10:00):
Okay, just allowed to be like somebody that's not really involved.
Speaker 1 (10:05):
But you just don't go in front row your back row.
Speaker 2 (10:08):
Is that a new rule or has that always been there?
Speaker 1 (10:10):
No, I don't remember that in high school would.
Speaker 2 (10:12):
Watch high school volleyball. I never saw lebero.
Speaker 1 (10:15):
I think it started maybe when I was in high school.
Speaker 2 (10:18):
Okay, can you jump? Not well, could you jump?
Speaker 1 (10:22):
Nope? I was just taller than everyone else.
Speaker 2 (10:25):
Okay, so that everyone else you're you're not breaking record six.
Speaker 1 (10:30):
Feet in my town. I was then on the boys
even in like eighth grade. Imagine with your last name
foot and your big foot eleven.
Speaker 2 (10:40):
Did you have a big foot?
Speaker 1 (10:41):
No, I'm just bigfoot. I was six foot tall. Yeah,
that's one.
Speaker 2 (10:46):
At least you don't have that pen on you exactly.
I like that. I'm gonna only focus on volleyball. I
don't care at all about this. Smali a shit. Okay,
I want to hear by at the time you spiked it,
your sister Nicole contacted us to have you on his
I guess you also try to get you on the Bachelor?
Is she your agent slash publicist?
Speaker 1 (11:05):
Sure? Yeah, she would love that.
Speaker 2 (11:09):
Yeah. How many siblings do you have?
Speaker 1 (11:11):
Three? I'm the baby of four.
Speaker 2 (11:12):
You're the baby of four. What do you got were
the first two?
Speaker 1 (11:16):
Girl?
Speaker 2 (11:17):
Boy?
Speaker 1 (11:17):
Boy? Girl?
Speaker 2 (11:18):
Are you close with all of them? M that's nice.
Speaker 1 (11:21):
They're all awesome. Individually.
Speaker 2 (11:23):
Your parents still together?
Speaker 1 (11:24):
No Ah, thirty years?
Speaker 2 (11:26):
Which one of you caused it?
Speaker 1 (11:28):
Me for sure, one hundred percent. Yeah, because it's when
I left the house that they were like that was
the glue.
Speaker 2 (11:35):
At what age were you when they separated?
Speaker 1 (11:38):
Twenty something?
Speaker 2 (11:39):
How to hit you?
Speaker 1 (11:40):
It was awful right off. I thought it would be
easier as an adult, but then it's just breaks your
spirit about this marriage.
Speaker 2 (11:48):
This is the this is the conversations I've had with you.
I honestly think people that it happens to like at
that stage, it's a tougher as opposed to a five
year old. You're just like, well, it is just what happened.
Speaker 1 (11:59):
You get two Christmases.
Speaker 2 (12:01):
I guess that's one way to look at it. Where
were you born Illinois? You're born in Illinois. You grew
up on a small farm. Tell me what that was like?
Speaker 1 (12:09):
Awesome, It's like an idyllic childhood. I'm like, my high
school graduating class had forty eight kids in it.
Speaker 2 (12:15):
Forty eight people finished. How many started there?
Speaker 1 (12:20):
I don't know the answer to that. But our senior
class shirt on the back of it it says I
graduated in the top fifty of my class.
Speaker 2 (12:28):
That's cute. It is in my yearbook. My senior year
armatta was if there's grass on the field, play ball,
which is a reference to having sex with young people,
and nobody in our school figured that out. We kind
of always wore that as a badge of honor. Anyway.
So you grew up in a small farm in Illinois
went She ended up heading out west.
Speaker 1 (12:50):
After college after I graduated, well before I graduated, I
came out for an internship, went back to graduate, and
then moved out after college.
Speaker 2 (12:57):
What college did you go to?
Speaker 1 (12:58):
North Park University in Chicago.
Speaker 2 (13:00):
Did you have a major in drinking?
Speaker 1 (13:03):
I did, Yeah, I'm not on purpose.
Speaker 2 (13:05):
Did you drink a lot?
Speaker 1 (13:06):
Yeah, that's how I started. People ask me like, how
did you get started in hospitality? And my mom caught
me drinking and made me start working at Pizza Hut.
Speaker 2 (13:14):
Why Pizza Hut because there.
Speaker 1 (13:16):
Was that My only other friend that had a job
at the time, Jess Cush, That's where she works.
Speaker 2 (13:21):
One of my favorite Indian restaurants here in Los Angeles
is a former Pizza Hut. And I just loved looking
at the stupid building and that they didn't do anything
to change it, and I'm like, yeah, no, I it's
just a pizza hut that's now an Indian restaurant. She
worked at pizza Hut. By the way, did you steal?
I don't steals the wrong word, but take home a
bunch of those red cups? No, I love them. They
(13:44):
were such a good drinking cups.
Speaker 1 (13:46):
I think I have one of the things you put
on top of your car when you do deliveries.
Speaker 2 (13:49):
Still, that's pretty interesting. What were you at Pizza Hut?
Speaker 1 (13:53):
Server? And then I would get annoyed it took too long.
So then I've worked in the kitchen and managed, and.
Speaker 2 (13:59):
I hated their pizza fair deep. I hated it. My
parents would take as it. I do have a memory
from pizza out as a child. It was where I
had my first crushed red pepper.
Speaker 1 (14:13):
What a moment.
Speaker 2 (14:14):
And I remember putting my dad's like, yeah, just take one,
and I put one in and he put it on.
I think, I don't know if you put it on
my tongue like it was passover or but no. I
took one. I put on my tongue, and I remember
not enjoying the experience. But now look at me now, Dad,
I love crushed red peppers.
Speaker 1 (14:32):
Well, well, I don't know how I.
Speaker 2 (14:33):
Could have been three years old. I have no idea.
So your mom caught you drinking? What were you drinking
when she caught you?
Speaker 1 (14:38):
No clue, don't remember it all something terrible.
Speaker 2 (14:41):
I'm sure was she a drinker?
Speaker 1 (14:43):
No? I never saw either of my parents really drink,
And like.
Speaker 2 (14:47):
I'll show you guys, literally, yeah.
Speaker 1 (14:49):
I sure did. Now I drink for a living.
Speaker 2 (14:51):
It's pretty great.
Speaker 1 (14:52):
I know how old were you when you got your
Level one twenty seven?
Speaker 2 (14:56):
Okay, that's a good time to have some direction in
your life.
Speaker 1 (14:59):
Oh boy, I needed it, did you?
Speaker 2 (15:01):
Yeah? But that was neat, like, oh look at this.
Now I'm gonna do something.
Speaker 1 (15:04):
Cool, yes, genuinely.
Speaker 2 (15:05):
And people talk to you like back home when you're like, yeah,
this is what I'm doing that holy shit.
Speaker 1 (15:09):
Now they're like, oh, you still work at restaurants? Cool?
Speaker 2 (15:13):
Yeah, I worked at a Greek restaurant and I was
starting to do comedy and I would have to like
come back from the road and still wait tables for
if you and people didn't you graduate college And I'm
like yeah, but I'm I wouldn't even just stopped talking.
I was just so embarrassed.
Speaker 1 (15:30):
Yeah, welcome to my life.
Speaker 2 (15:31):
So how did you get a job at the French Laundry? Arguably,
or maybe it's not, one of the greatest restaurants in
the world.
Speaker 1 (15:39):
Absolutely, it was the best restaurant in the world for
a few consecutive years.
Speaker 2 (15:42):
Where is it?
Speaker 1 (15:43):
NAPA? Yonville? Past my level two? I studied with Master
Songs past my level two, was running a wine program
in the Bay Area. Moved up to or was going
to move up to NAPA. Had a just an easy,
little job interview at a winery in Yonville, and they
hired me, and I was like great, but I was
like I look good. I was in my interview attire,
I had my everything ready and I walked down the street.
(16:04):
I knew French Laundry is down the street. I just
stopped walking. I couldn't find the front door for like
ten minutes.
Speaker 2 (16:09):
Is it because it's like cool, It's just so cool.
Speaker 1 (16:12):
I would never know, right, so stupid. I finally found
the front door and it was unlocked, and I went
in and there was two people standing there, hilariously, like
the two best looking people that worked at French Laundry
at that time. And so I was like whoa. Everyone
hears boys or girls one of each, huh. And I'm like, hey,
my name is Sarah Foot. I think you should hire me.
I think you're gonna want to hire me. I want
(16:32):
to work here. And they were like cool, and they
just took my resume and I just assumed threw it
away and.
Speaker 2 (16:37):
I'm talking to the front people at Abercrombie and Fitch
back there, totally like hey here and they're like.
Speaker 1 (16:43):
Okay, but yeah, hot, yeah, right exactly, and then they
called me and then they hired me.
Speaker 2 (16:49):
That's awesome. Yeah, and I never did the interview.
Speaker 1 (16:53):
Yeah, well, yes, they called me. I went into an interview,
came in and did a second interview and then they're like,
all right, go fetch for your suits and come back
next week.
Speaker 2 (17:00):
And what do they wear?
Speaker 1 (17:01):
Hugo Boss suits.
Speaker 2 (17:02):
When I was there, Okay, they look sharp.
Speaker 1 (17:05):
And I didn't know. I had only worked in semi
fine dining. I had never worked in any Michelin Star.
It was three Michelin Star. So that was a pretty
aggressive and.
Speaker 2 (17:15):
Massive Thomas Keller, what kind of boss was he?
Speaker 1 (17:18):
I was fortunate he was there a decent amount while.
Speaker 2 (17:20):
I worked because we smiling you weren't you weren't.
Speaker 1 (17:24):
Like no, I was on the service team. I was
not a smiling okay there, but front of house. I
would help with wine if I could, and do whatever
I possibly could to get there. But that would have
taken I would have had to be there much longer, Okay.
So again I was fortunate we opened the new kitchen
while I worked there, so he was present a lot,
and he's he's a presence, you know when he's in
(17:44):
the room. I really enjoyed it. I think that I
learned more there than I'll probably ever learn anywhere else ever. Again,
but it was a really really amazing place to work, Right.
Speaker 2 (17:56):
Why are chefs allowed to be such assholes? Is there
like no HR department in the restaurant business.
Speaker 1 (18:03):
That's the hardest working person in the restaurant business.
Speaker 2 (18:06):
I mean, so the people are complaining to somebody mm hmm, okay,
because I've always just felt like they get away with
murder in the restaurant business.
Speaker 1 (18:12):
It's changing, It's changed a lot. Even I went back
to NAPA and was talking to David Briden, who was
the head wall I was there, and we had like
we started laughing super hard about some shit that went
down when I was there, and he's like, we can't
do that anymore.
Speaker 2 (18:25):
Yeah, no, I mean there used to be a pecking
order and then just all the incestual nonsense that would
go on always. What's a meal cost you at the
French launder if you do everything right?
Speaker 1 (18:35):
I think when I was there it was three ninety
five per person. That doesn't include wine, It does include taxing.
Gratuity doesn't include wine or any up charges. If you
got FUA or WAGU.
Speaker 2 (18:48):
Or biggest tip you ever received.
Speaker 1 (18:50):
I don't know, a couple thousand dollars.
Speaker 2 (18:52):
I thought you were going to say, like one night
on a guy's boat. I don't know, the weirdo's there, right, Oh.
Speaker 1 (18:59):
Totally, yeah, the super rich. There was four people once
that ate at per Se, which is Thomas Keller's other
three Michelin star restaurant for lunch, got on their private jet,
flew to NAPA, and then ate at the French Laundry
for dinner. That's like six sticks of butter. Yeah, one day.
Speaker 2 (19:18):
Yeah, that's pretty cool though.
Speaker 1 (19:19):
Yeah.
Speaker 2 (19:19):
I like when people do stuff like that. Yeah, same
as silly. Same After leaving the French Laundry, you took
some time off to live on your mother's couch.
Speaker 1 (19:27):
Loved it. Where was she living at the time, Illinois from.
Speaker 2 (19:31):
Okay, you just went back to your home couch. Yeah,
because you were just so drained.
Speaker 1 (19:34):
Yeah. That had been years now that I had been
studying and working and doing whatever. And when you work
at French laundry, you don't have a lot of free time,
so you give up a lot holidays, weddings, things like that.
So I was like, I'm just gonna go home. I'm
gonna go hang out with my family, have nieces and nephews,
take them to the pool, hang out with my mom,
cook dinner, see my high school friends.
Speaker 2 (19:54):
But nobody in Illinois really can wrap their head around
what the French laundry is.
Speaker 1 (20:00):
I I think someone asked me if I was did
French people's laundry? Yeah, that sounds about right, And I
was like, I don't even know.
Speaker 2 (20:07):
I mean it's a military operation.
Speaker 1 (20:10):
Yeah, it's the best of the best of the best.
Speaker 2 (20:13):
Most people are I think most people that drink wine
obviously know this. Not a lot of women in your field.
Speaker 1 (20:20):
Yeah right right, Why is that it's changing? Well, why
aren't there women in all fields?
Speaker 2 (20:26):
Well? There are, It's just it was more than others.
Speaker 1 (20:30):
It was a boy.
Speaker 2 (20:31):
Why is this the boys club? That's my question.
Speaker 1 (20:34):
I have no idea.
Speaker 2 (20:35):
In general, men think they know more about wine. Sure,
and also, oh it's gotta be fun.
Speaker 1 (20:41):
Oh it's super fun. Oh it's super fun. And so
I've learned, you know, I've been doing this long enough.
Like if I'm greeting someone, if I'm greeting a man,
I never offer him help. Uh yeah, So I say,
have you made a selection? Or is there a bottle
I can fetch for you?
Speaker 2 (20:59):
Fetch?
Speaker 1 (21:00):
Fetch?
Speaker 2 (21:01):
You use the word fetch. I don't like that at all.
That would retreat, you know. And I yell at my
wife for it. When we go out to restaurants. When
the if the male server says a joke that's not
funny and she gives him a charity laugh, I fucking
stare at her. I stared daggers at her, and I said,
don't you fucking make that guy feel like he's funny.
(21:24):
He's you know, he's not funny, and you just did
that for him.
Speaker 1 (21:27):
Yeah, I give it to him a tough day.
Speaker 2 (21:30):
I don't care. If he's having a tough day, he
should know that he can't just come in, and it
infuriates me. All right when some drunk chauvinist starts man
splinning wind you, how long do you let it? Let
them ramble on before you tell them that you're a Somalia?
Speaker 1 (21:45):
Are we? So this is in the restaurant, I'm not
in the restaurant.
Speaker 2 (21:49):
This is my like.
Speaker 1 (21:51):
I love that, and I just try to make them
feel stupid without them knowing. But they know they do
have eventually, huh, and then they feel real bad.
Speaker 2 (22:02):
That's good that some of them feel bad. I bet
some of them don't feel bad.
Speaker 1 (22:04):
Yeah, I try to make them feel bad.
Speaker 2 (22:06):
Do you trust uh customers when they say, oh, this
wine isn't good.
Speaker 1 (22:11):
I'll smell it myself for sure. Obviously.
Speaker 2 (22:13):
Do you ever chug in the back?
Speaker 1 (22:15):
No? Maybe, I'm sure I have.
Speaker 2 (22:18):
Have you ever have you ever pulled the old switcheroo
where you know this person doesn't know shit, so you
give them they order something nice, you keep the nice
bottom and just give them something else.
Speaker 1 (22:28):
Never that would truly be the least hospitable thing you
could have heard, of.
Speaker 2 (22:34):
Course, But I think I maybe it's somebody that talked
down to you or never, you're just like, you know
what I'm gonna do. I'm gonna show this then come
back out and go, hey, dumb fuck.
Speaker 1 (22:46):
That should go over.
Speaker 2 (22:47):
Well.
Speaker 1 (22:49):
Hospitality is a little warmer than.
Speaker 2 (22:50):
That, Listen. I was in the restaurant business, and you
know I wasn't good at it, I bet, But you
know what I could do. What I could write my
name upside down on the paper that was put down
on the table when I came and greeted. Them. Wow, hey,
I stole that move from the macaroni grill. I believe,
blow people's minds and talk about how every grape vine
(23:12):
in Europe is grafted from an American vine.
Speaker 1 (23:15):
Yeah, I remember learning that was crazy. So floxras a
vine lause that got brought over to Europe and negatively
affected all the roots, and so the American roots were resistant,
and so everything got grafted on. Basically, all of Europe
is plant on American rootstock.
Speaker 2 (23:34):
Look at that, guys, we're still number one. This is
what Trump is going to do?
Speaker 1 (23:40):
Oh god, yeah, there it is?
Speaker 2 (23:44):
How you holding up after that election? Huh? Is rose
wine good? Or is it for children?
Speaker 1 (23:53):
I don't think any wine is for children.
Speaker 2 (23:55):
Well, you know what I mean?
Speaker 1 (23:58):
You get what I was saying, Well, Rose, we had
a Rose all day. It had a whole marketing thing.
Speaker 2 (24:03):
Rose is delicious at what price point? Are insanely expensive
bottles of wine just a status and massaging egos of
the assholes that can.
Speaker 1 (24:14):
Afford it on a wineless seven hundred that's.
Speaker 2 (24:17):
The breaking point?
Speaker 1 (24:18):
Yep?
Speaker 2 (24:18):
Did that? There's a hush. None of us. None of
us thought we were going to hear that number.
Speaker 1 (24:25):
What did you think it was going to be lower?
Speaker 2 (24:27):
Yes?
Speaker 1 (24:28):
Oh well, I've been in super fine dining for a
long time. So my friend and I talk about this
a lot.
Speaker 2 (24:34):
So anything over seven hundred is like two.
Speaker 1 (24:37):
People ordering that bottle. My friend and I have broken
this down. Okay, he runs the biggest list in Arizona.
The first person is a really really knowledgeable wine person.
They have a deep cellar, they know what they're talking about,
they know what they like. Typically that person spends between
two and four hundred dollars on a bottle almost always.
If they go over seven, they're celebrating. It's a milestone
(24:57):
birthday anniversary because they know what it costs. They can
drink at home, but they'll come and have a DRC
on their birthday. Because they can, and the other person
is just trying to flex on someone else at the table.
That's it. Those are the only two people.
Speaker 2 (25:11):
What is the most expensive bottle of wine at most restaurants?
What price wine is? Seventy one hundred, seventy one hundred dollars?
Why not just make it seven thousand? Are they worlds
better than a seventy five dollars bottle of wine?
Speaker 1 (25:24):
Depends who he ases you.
Speaker 2 (25:28):
Yes, their world's better. That's good world.
Speaker 1 (25:30):
What kind of measurement is a world?
Speaker 2 (25:32):
Well, you're you're the one that has the made up profession.
I believe you.
Speaker 1 (25:37):
If you say no, no to me, it is there's
a diminishing return. You know, the difference. You could you
could taste a difference between a two dollars bottle and
one hundred dollars bottle. You could likely say which one.
Speaker 2 (25:48):
I can tell you that it tastes different. I just
don't enjoy the taste of it to begin with. So
that's just my own problem.
Speaker 1 (25:54):
Okay, so maybe not you specifically, right, most people can
taste the difference between a five dollars bottle and a
twenty dollars bottle or a thirty dollars bottle again. Once
you go over one hundred retail it starts getting more difficult.
There's like a diminishing return.
Speaker 2 (26:08):
Can you get an amazing wine for eight dollars?
Speaker 1 (26:11):
Amazing?
Speaker 2 (26:13):
You answered it? Are you picky about wine when you
go out?
Speaker 1 (26:16):
Yes? Particular is the word I like?
Speaker 2 (26:20):
Costly is what I just heard?
Speaker 1 (26:22):
Yep? Yeah? Well yeah?
Speaker 2 (26:25):
Are you team Old World or New World wine?
Speaker 1 (26:28):
Both?
Speaker 2 (26:29):
What's your favorite te rawa? Was that good?
Speaker 1 (26:36):
Yeah? Tear wa tearwah. I drink a lot of French wine?
You do?
Speaker 2 (26:43):
I do. What's the most expensive bottle of wine you've
ever tasted? And did it change your life?
Speaker 1 (26:51):
Uh? Probably over twenty thousand? Did it change my life? No?
It was good, it was great.
Speaker 2 (27:00):
The most expensive bottle off you've ever accidentally dropped and broke?
Speaker 1 (27:03):
Ooh uh maybe like two hundred bucks? Yeah? Nothing too bad?
Speaker 2 (27:07):
Barely worth righting home about it? I mean it would
be worth it in Illinois? That would hit the front pages?
Is it true? Two buck Chuck sometimes has phenomenal bottles
of wine because of how they acquire their grapes, or
is it just some myth? Trader Joe's is peddling to
move more of its.
Speaker 1 (27:25):
Toilet wine, well, private label stuff that you can get
at grocery stores. Some big grocery stores they'll buy fruit
from really grape producers. Sometimes they just can't tell you
who it's from, so it's like declassified fruits. So technically, yes,
I don't think Charles Shaw is one of them, but
there's some other labels that, yeah.
Speaker 2 (27:43):
What region know the world is the Blood of Christ from.
Speaker 1 (27:48):
Ooh, I don't think I'm gonn answer that one.
Speaker 2 (27:50):
Were they normally serving in church for communion?
Speaker 1 (27:53):
I haven't been in a lot of years.
Speaker 2 (27:56):
Our church always did grape juice when I was a kid.
Speaker 1 (27:59):
They like box wine because it'll stay good longer.
Speaker 2 (28:02):
Maybe how advanced are you? Can you identify the great
varietal and year if I pour you a glass of anything?
Speaker 1 (28:09):
Or not always? But sometimes I blinded two wines last
week and I called it surraw from France, but it
was sorrow from New Zealand, so I got the great
bright in general age. And then there was another one
I called Panagree from All Sauce and it was peanablong
from All Sauce.
Speaker 2 (28:25):
I mean that to me is what I And there's
somebody that can always get it right. Are there always
some guessing. Get it.
Speaker 1 (28:31):
It's it's a it's a grid, and it's a deductive tasting.
So you're deducing, so you're saying by color. It's you're
saying the color, so you're essentially saying what it's not.
So if it's deep and ruby and rich, and you're
saying it's not peana, no, or it's not gonbula, it's
not grenache. So then you and then you get through
and you guess at the end.
Speaker 2 (28:51):
Okay, do you're educated do all the stuff with the wine?
Speaker 1 (28:55):
I don't know what that means.
Speaker 2 (28:56):
You know what it is? Were you where it's like
your your stick in your no, you're swishing, you're doing
all of that.
Speaker 1 (29:02):
So blind tasting is a skill set that you have
to hone to become assemblier and for exam purposes. But
I'm not often blinding anymore. What I'm tasting for usually
is for the list. So I'm just tasting to see
if it sound, if it makes sense, if it's price appropriate,
and if it's going to go on the wine list.
But if you're a guess at a restaurant, the only
thing that you're tasting smelling for is a fault you're
(29:23):
just making sure it's not gross.
Speaker 2 (29:25):
Do all the different types of glasses for wines that
let let them breathe? And what's the other word I want?
Speaker 1 (29:33):
Open?
Speaker 2 (29:34):
Open? Does it? Do they really make that big of
a difference.
Speaker 1 (29:37):
They make a difference. They do make a difference. It
just depends on if it matters to you or not.
Speaker 2 (29:42):
These chunky bottle openers that are so big that can't
fit into any drawer. And then when I put this
stupid thing in a drawer, you know, it's always the
nice ones that just in a one pole. But then
I open the drawer, Oh, one of the arms grabs
on and now I've got to like whittle my skin
any arm in to do some more it? Don't you
(30:03):
feel everyone should be forced to use a corkscrew? And
a corkscrew only sure?
Speaker 1 (30:08):
And then you should have forcing people to do stumps.
Speaker 2 (30:10):
Okay, what kind of bottle opener do you use?
Speaker 1 (30:12):
That's my question, waiters. Corkscrew? Easy, that's it.
Speaker 2 (30:15):
That's it.
Speaker 1 (30:15):
And a knife there's one on there. And then if
it's an old bottle, I've got a durand is a
tool that I use.
Speaker 2 (30:22):
These questions are not from me. These are questions from Carrie,
my wardrobe stylist. By the way, this is fucking the
itchiest thing I've had on in quite some time.
Speaker 1 (30:34):
Great can I do to hear her questions?
Speaker 2 (30:36):
Is organic wine better for you?
Speaker 1 (30:38):
Well? Okay, so you know, vitt to culture is everything
that happens before the vine and the grape is picked, vinicultures,
everything that happens after organic is really only talking about
the first half.
Speaker 2 (30:47):
So maybe is it bad to put ice cubes in
your rose?
Speaker 1 (30:52):
No?
Speaker 2 (30:52):
Okay? Who invented froze? And can we make it stop?
Speaker 1 (30:57):
I don't know. Probably not.
Speaker 2 (31:00):
Poors so small and foody restaurants.
Speaker 1 (31:03):
If you're doing a tasty menu, you're gonna get a
two to three ounce poor it depends, and then your
pores are five or six ounces everywhere else.
Speaker 2 (31:10):
Why do wine pairings at a ten course fine dining
restaurant involve an insane amount of alcohol.
Speaker 1 (31:16):
Because you're paying for it. It's usually pretty expensive.
Speaker 2 (31:19):
It's so much.
Speaker 1 (31:20):
Yeah, is it okay to share a pairing? Yes, that's
not lizly No, not by me?
Speaker 2 (31:26):
Okay, Why is sincere so delicious?
Speaker 1 (31:30):
Sansa's a little subregion of the Laire Valley in France
that plants exclusively savignon blanc, and I call it like
the ballerina of savignon blanc. New Zealand can be grapefruity
and grassy and super parasitic, and then California can be
ripe and pineapplely and sometimes oaked, and then Sanserras just
(31:50):
sits in the middle, pulls a little bit from each.
Speaker 2 (31:53):
Why does red wine cause sleepless nights?
Speaker 1 (31:57):
Well, that seems like a deeper question. I don't know.
People are affected by different things, probably the alcohol.
Speaker 2 (32:06):
Why can't the people who pour tastings in wine country
tone down the spiel for guests who really don't give
a shit.
Speaker 1 (32:13):
You could just lead with that. You could say, I
don't give a shit, I'm here to.
Speaker 2 (32:19):
Okay, Because sometimes just I'm like, there's no way anybody
that's at this tasting is processing a word that's coming
out of their mouth.
Speaker 1 (32:27):
And they're just trying to They have to sell wine
to make money, so they're just trying to weave the
web and make a story and get you drunk enough
to sign up for the wine club.
Speaker 2 (32:36):
I just like hearing about the land and how they
built the house and how when a fire came through
they were out there with the hose. These are those
that's always what impresses me. They I don't want to
buy a barrel, and they're like, what are you going
to do with it? Am I going to turn into
a video game console or something? And they would just
have a good time. Do you have any barrels in
your house?
Speaker 1 (32:56):
I do not.
Speaker 2 (32:56):
Do you like it when people repurpose a barrel for
something you don't charming? A nice but in a cabin
setting and you're still against it? No, I can't. I
can't come up with a scenario where you think it's cute.
Speaker 1 (33:07):
Probably not.
Speaker 2 (33:09):
What's your favorite place in Europe to vacation?
Speaker 1 (33:12):
My favorite wine region I've ever been to is Alsas.
Speaker 2 (33:15):
Forget wine region? Is there another region that I do?
Speaker 1 (33:18):
Okay, yeah, all of my travels around wine region? What
was it? All's US northeast? It borders Germany.
Speaker 2 (33:25):
I was born in Germany. I don't remember it though.
You know what I found out recently that my mom
just blew my mind with I. We we were talking
about going to Portugal or something, and she goes, I
lived there for two years. I would move back in
a second. I was like, what, didn't even never knew.
There's just something horrible about how you don't realize how
(33:47):
much life your parents had before you were born.
Speaker 1 (33:49):
That her sounds really cool, just selfish.
Speaker 2 (33:52):
I'm just a selfish son. I should call her and
check in on her. Everybody's on the show gets gifts.
It's just stuff for my house. A lot of it
is first thing I'm giving you.
Speaker 1 (34:02):
Okay, that's awesome, full bottle oxy clean.
Speaker 2 (34:06):
Now the reason I'm getting put the half bottle. But
what it hasn't been used yet?
Speaker 1 (34:12):
No, that's like it's like a small format.
Speaker 2 (34:15):
No, no share please, Okay, I do you know how
much oxy clean I go? I have two young kids.
Everything has to get sprayed, okay, and I'm guessing you're
having some wine spilled shair. So I'm like, why not
just give you bottle of this. But the real reason
I'm giving this to you is because I want oxy
Clean to start sending me free crates this ship, okay,
(34:35):
because all I do is spray all my kids laundry
all day long with oxy Clean. Oh, it's max Force.
That's good stuff. You're gonna love that.
Speaker 1 (34:42):
Thank you.
Speaker 2 (34:43):
I got this was in my house. No idea where
it came from. It's a teeth whitening. I'm thinking with
wine every now and then, who knows? There you go
this now, this, this is? This is nice? You were
gonna like this first of all? Okay, aren't they nice?
This is it's not wine. I know about it. Somebody
(35:09):
got this from I think, Uh, one of my wife's siblings.
I don't know. I got him a water bottle, my kid.
But it's got a crystal in it. It was like
a one hundred bucks or something. I don't know what
it's supposed to. Uh, it's supposed to do something to
the water. And I'm like, listen, just because my kids
in California has long hair, I don't need to. I
didn't need to set them up for failure in life.
Speaker 1 (35:31):
All Right, I've been I can put wine in there.
Speaker 2 (35:32):
You do whatever you want with it. It's got a
crystal in it, okay, and it's never been used. And
it's by the way, do you have you heard of
these water somaliers? Is that just bullshit? Well, you've got
a crystal bottle of water. Good luck bringing that through
security anywhere. I think it's stupid. Thank you you're taking that.
(35:54):
This has to come off the table. Okay, you speaking
of them. There's a two for they got it. This
is an old book a cheese. It's from Williams Sonoma.
Like it's faded. It's just like been in a shelf,
like I don't do you like cheese?
Speaker 1 (36:09):
Do you love cheese?
Speaker 2 (36:11):
Oh? Man, this is awful. What is it? Is it
just to read about cheese? Is that I'm supposed to great?
It's great? Well whatever that's yours?
Speaker 1 (36:21):
And it is really faded.
Speaker 2 (36:22):
I don't thumb it now. This is the bottom. My
wife was drinking two nights ago. She didn't finish it.
I figured you can have the rest of it if
you want it so much. That's how much she left
after drink.
Speaker 1 (36:34):
That's a very funny amount to leave.
Speaker 2 (36:36):
Agree, Yeah, and I go this is the refrigerator. I'm like,
what is it?
Speaker 1 (36:40):
And a half? Is that?
Speaker 2 (36:42):
Is that ship wine that she was drinking? Say it?
Speaker 1 (36:45):
I won't.
Speaker 2 (36:46):
It's ship hunt, I will not, but it is.
Speaker 1 (36:49):
I won't say that.
Speaker 2 (36:50):
Okay, why won't you say that?
Speaker 1 (36:52):
I won't speak negatively about wine.
Speaker 2 (36:53):
Oh they can't hear you.
Speaker 1 (36:55):
They can and will the wine, the winemaker, the.
Speaker 2 (36:59):
Human I thought you didn't want to hurt the wines
because because you know it's at the end of its
life when it's poured into a glass. I was going
back to that and that you were like, no, no, no,
let them go out peacefully, which is also you're you
(37:21):
just go finish that off for me. Okay, fine, nobody's
taken that, and we're not going to talk bad about
the one.
Speaker 1 (37:28):
No. I made wine in New Zealand, and I'm taught
me not to speak negative about It's so hard.
Speaker 2 (37:33):
It's probably is it a relative small circle even though
it's global. You know all these players. What do you
say to all these people that are trying to tell
us that any amount of alcohol is bad for us?
Speaker 1 (37:46):
Over it? Hate that? So, okay, I say that because
I've been to a lot of wine regions and the
amount of eighty ninety year old people that are completely
mentally sound and physically sound more so than a lot
of other countries, have been drinking a bottle of wine
(38:06):
a day since they were like six, and they're cruising.
Speaker 2 (38:10):
So you think that I should offer my six year
old a bottle of wine.
Speaker 1 (38:14):
I don't think I should say that.
Speaker 2 (38:15):
No, No, I mean I don't. I have nothing to
argue with what you're saying, but I also am like, well,
just because somebody drinks a bottle of wine and lives
to be one hundred and healthy, that doesn't necessarily mean
that it is healthy.
Speaker 1 (38:29):
Sure. Sure, but I also think that it's being like
it's the devil and the conversation. I think binge drinking
is probably terrible. I think whatever's going into Yeah, if
you're like taking shots of fireball, that might not be
the best. But if you're having like a bottle of
wine that was made down the street and has no
nothing added to it.
Speaker 2 (38:47):
All right, So Sarah, you've brought some wines for me
to taste. I'm a little congested. Will that affect me?
Speaker 1 (38:53):
Yeah? Of course.
Speaker 2 (38:53):
Okay, let's go. Well, let's watch your open a bottle clean?
So fun? Is that your special?
Speaker 1 (39:04):
No? No, I was gonna since you give gifts, I
was going to give you a used cork screw from
my car center console.
Speaker 2 (39:13):
Why is it from your car?
Speaker 1 (39:14):
It always happened.
Speaker 2 (39:16):
That seems like it's a problematic if you get pulled over.
Speaker 1 (39:20):
No, it's not like I don't have wine.
Speaker 2 (39:23):
Okay, what do I have to do?
Speaker 1 (39:25):
Well, we're not going to walk all the way through
because what I was telling you do I.
Speaker 2 (39:27):
Need to do that? Sure, that's kind of and then
it's like mine wasn't doing it. Mine wasn't going pretty there,
I go there, I use my left hand.
Speaker 1 (39:37):
Oh okay, and then dig your nose in there and
take a big sniff mm hm anything.
Speaker 2 (39:43):
Yeah, it sells like all alcohol.
Speaker 1 (39:45):
Okay. So this is reasoning from the finger lakes.
Speaker 2 (39:49):
Oh yeah, spending time in the finger lakes.
Speaker 1 (39:52):
Yeah, I went there once. It was awesome. It's pretty right,
it's beautiful. So I have different people have different tells.
So I I have like certain things that I smell
in wine, and I know it can guide me to
what the wine is. So I have two tails for reasoning,
and I want to if you get if you smell
either of them after I tell you what they are.
So my first hell is lime jello.
Speaker 2 (40:14):
Fuck off? Come on, No, I don't smell lime jello.
I guess you do. I'm the other the ten percent
or whatever.
Speaker 1 (40:26):
Sure, and you're congested, so that's not it.
Speaker 2 (40:28):
Ida. I can smell fine now that now that my
nose is in here.
Speaker 1 (40:32):
And then my other one is it's either petrol or
like basiline. Oh, dig it back in.
Speaker 2 (40:37):
There, petrol.
Speaker 1 (40:39):
Get it?
Speaker 2 (40:40):
Mm hmm, but I think I'll say that. Oh Am,
I supposed to taste it.
Speaker 1 (40:45):
Sure, we're not going by any rules. I just want
you to. I just like changing people's minds on raisling.
So also, people usually think greasling is really sweet.
Speaker 2 (40:54):
Okay, and this is not. What do you think it's delicious?
It's it's fine, it seems good. All right.
Speaker 1 (41:02):
We're only gonna do one more because I want.
Speaker 2 (41:04):
To do I don't want food. We want me to
do one with food.
Speaker 1 (41:07):
It's a little bit of food.
Speaker 2 (41:08):
What kind of food do you I have to eat?
Speaker 1 (41:10):
Blue cheese?
Speaker 2 (41:11):
Blue cheese?
Speaker 1 (41:13):
Blue cheese? Really?
Speaker 2 (41:14):
Yeah?
Speaker 1 (41:14):
All right, then we want it.
Speaker 2 (41:15):
I mean I'll eat a little blue cheese.
Speaker 1 (41:17):
I just like a lot of blue Get a pair
well with whatever she has?
Speaker 2 (41:20):
It is, am, I supposed to finish this?
Speaker 1 (41:22):
You can. My stomach is crawling.
Speaker 2 (41:27):
Oh man, look at this.
Speaker 1 (41:31):
So this was one of my first wine pairings with food,
and this one I don't know. You tell me BlackBerry jello? No?
Speaker 2 (41:45):
All right, what do I need to know about this?
Speaker 1 (41:47):
So this is one of my favorite things that changed
the way that I feel about food in mine. So
actually we're gonna sip the wine first. So this is
vintage Port, so it's gonna be kind of viscous and
heavy on the tongue and rich and sweet. So sip
the wine first.
Speaker 2 (42:02):
Sip it.
Speaker 1 (42:05):
Yah, it's sweet, it's thick, it's delicious. Take a little
piece of blue cheese.
Speaker 2 (42:10):
Take a little piece of blue cheese. Oh that's a
big piece.
Speaker 1 (42:13):
You still can't cut it in half? Yep, good, eat it,
and then immediately drink the port. It like cancels each other,
mellows each other out.
Speaker 2 (42:29):
It's just it's disgusting. And by the way, I'm so
glad I brought these, Sarah. I know I'm wrong. I
know I'm wrong, but like I could gag.
Speaker 1 (42:53):
Anyways, that's technically a perfect bearing.
Speaker 2 (42:57):
I still have blue cheese in my mouth, and deel
blue cheese.
Speaker 1 (43:04):
A little there we go, there we go.
Speaker 2 (43:07):
Oh man, so much blue cheese.
Speaker 1 (43:11):
You have the tiniest beech.
Speaker 2 (43:12):
It's so thick, it's like coat your teeth.
Speaker 1 (43:16):
Yeah, it's so good with vintage Port.
Speaker 2 (43:18):
But this goes with everything.
Speaker 1 (43:20):
Sure, it goes with a lot, a lot, a ton
most things. Oh my god, he's eating the cheese. Sorry,
your dog's eating the blue cheesel.
Speaker 2 (43:30):
Give him the port so that he can balance it out. Come,
come over here, How will reimburse you?
Speaker 1 (43:40):
Carl?
Speaker 2 (43:40):
Come here? How do you want to balance out the
blue cheese? Are you having fun? Do you say? Oh
I like this life? Yes? That's good?
Speaker 1 (43:48):
Oh yeah, I love it.
Speaker 2 (43:50):
Where are you gonna end up? You're going to stay in.
Speaker 1 (43:52):
The south of France.
Speaker 2 (43:53):
Oh good for you.
Speaker 1 (43:55):
That's pretty making cheese.
Speaker 2 (43:56):
Maybe when you die, are you going to have your
ashes thrown in in a vineyard? And then right, yeah,
that's kind of cool. I don't think I've ever thought
about that. Then you could save a couple of bottles
forever and be like, yeah, one day I'm gonna drink
my great grandpa. Well, we're gonna dump you into some
some soil and we're gonna drink you later. Picking up
(44:20):
notes of Cortes on All right, listen, Sarah, I just
I wish you all the best in the upcoming volleyball season.
Thank you for being here, and thank you for teaching
me a little something about wine and uh, you know,
the rest is on me.
Speaker 1 (44:39):
Thanks for having me travel safe, Pasha.
Speaker 2 (44:46):
Thank you Sarah for being on the show. I confirmed
so much. Still don't like wine. What are you gonna do?
But you did remind me, Carl that we must check
in on my mother. Let's see if she answers. She's
getting wise to this prank. She's like, if you FaceTime,
(45:07):
I know you want to talk to me. Hey, Hey,
how are you doing physically? Just checking in on your
well being? Social check. I'm feeling just fine. Thank you.
We have a cool day today. It was nice outside.
It was like seventy sixty eight or seventy and it
was windy and nice, and I'm feeling fine, thank you,
(45:28):
just fine. I'm fine. You getting your gus your steps
in today. Grandpa got a nude recliner. Oh that's going
to be his last one. So that's it. Yeah, that's
a pretty good update. Hey, I was going to send
you some photos I just saw of some women with
(45:50):
white hair that was just mid length. Maybe that would
be something that Peez quick trying to fix me up.
All right, I'm too old. I don't like too long
gray hair and long white hair. It's white hair. It's
not great, it's beautiful. It's beautiful white hair. Yeah, that's good.
All right. Do you have anything to say to Carl
(46:11):
Carl's here, he's ready to sitting next to me. You
want to talk to Carl is Eddie there? Eddie's here
of course. Okay, we'll talk nicely. I don't like your conversation.
Speaker 1 (46:21):
Sometimes you got it anything for you?
Speaker 2 (46:26):
I love you, Love you bye. I don't blame her.
I don't blame her, Eddie, you say some stupid shit.
Sometimes we got some plugs. We got the tours, Eddie Goslin,
Daniel Tosh dot COM's check out our tours. Buy some
merch from the show toshshowstore dot com. Get yourself some
(46:51):
cool Tosh Show merch. What else boys wear pink dot com?
Check that out before it's gone, gone gone. Now it's
time for the free plugs. Oh yeah, let's do some music.
Holy moly. Okay, if you're in Toledo, Ohio, and god,
(47:11):
why would you be If you're looking for a Magic
the Gathering League, Okay that checks out, head down to
Checkmate Games and Hobbies on Central Avenue every Friday evening.
Then they run a fun and friendly Commander Magic League
all right that begins at six pm, runs in six
week cycles, so one entry fee gets you access to
(47:34):
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constructed deck, or buying two packs of card sleeves. I
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Oh good, that's great. Special goal cards have been created
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(48:21):
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you next week.
So my first hell is lime jello.
Speaker 2 (00:02):
Come on, no, I don't smell lime jello.
Speaker 1 (00:05):
And then my other one is it's either petrol or
like basoline, petrol? Get it?
Speaker 2 (00:11):
Mm hm oh am I supposed to taste it? Now,
what do you think it's delicious? Pashasha Shoshow, Welcome to
Tosh Show. Smoke him if you got them. Eddie, you're
(00:34):
still a big smoker. I'm not a big smoker. You
were a big smoker. Yeah for one week, coolest week
of your life. I felt so cool. I never smoked.
And now we'll hold on. Now. I don't know that
Big Tobacco maybe a sponsor this show, and I don't
want to say bad things about smoking. If they're a sponsor,
there are they? I don't think they are. They're okay? Well,
(00:55):
then I think smoking is dangerous. You know where you
know where the word isn't out yet on smoking being
bad for you? Where alcoholics you go to an AA meeting,
Oh my goodness, they just chain smoke. I'm like, I
was drinking that harmful?
Speaker 1 (01:16):
Are you going to AA meetings?
Speaker 2 (01:17):
WHOA, that's a better question. Why am I going to
my son's elementary school? Doubles as an AA meeting place
once a month. I can always tell when it's being
used for AA because instead of children in an elementary
school playing, it's a bunch of really depressing people, just
(01:42):
all huddled outside, just smoking. And I'm like, oh, this
isn't an elementary school anymore. This is something else. Anyway,
they're there once a month, and good for them, you know,
getting help and talking about Jesus or whatever they do there.
But we walk by it every day going to school.
So my son finds this chip, this coin that says
(02:04):
sixty days of sobriety, and I go, oh, I go, yes,
that's good treasure, buddy, But you can't keep it. We
got to leave it here because that means something important
to someone else. But they're only there once while. So
every day we're passing it and he's like, Dad, the
chip is still here. Can I can I take the coin?
And I'm like, I don't. I don't think he can.
(02:25):
It's not a thing you want your kid walking around with. Well, no,
you can't. You can't steal that. I think I think
that that's just bad juju. I don't know what's gonna happen.
How soon until the guy gets another chip ninety days.
So if if in thirty days it's still there, my
son can then take it, because the person would have
moved on to a ninety day chip or they would
(02:46):
have fallen off the wagon, and uh, you know, are
back to being fun. Makes it? Yes, First of all, drinking,
I'm not making light of drinking either. I've never been
a drinker. My parents didn't drink, and they all told
me not to drink. They said drinking's bad. So I
was like, all right, drinking is bad, and I didn't drink.
And then by time I got to an age where
(03:08):
I realized, oh, drinking is not bad, and I was like,
all right, well now I don't drink, so should I
really start? I never knew what to order. Always feel silly,
people like, oh, you gotta try this wine. I'm like,
whatases like kerosine? And then I'm like, I bring wine
always whenever I show up someplace. You know, It's just
(03:30):
I just based on price. How much should you spend
when you're bringing a bottle of wine over to somebody's house.
I spend close to twenty thousand, Wow, I said, okay.
I didn't even know wine could cost that much until
I met today's guest enjoy Psha, my guest today can
(03:53):
turn a sip of wine into a ten minute ted talk.
She has worked in some of the finest restaurants in
the world, from Pizza Hut to the French Laundry, and
I'm sure she will pick up subtle hints of sarcasm
with some notes of ignorance from my questions today. Please
welcome certified Somalia Sarah. Hi, do you believe in ghosts?
Speaker 1 (04:17):
Sure?
Speaker 2 (04:19):
I like no follow up to an indifferent Sure, Sure?
Why not? You ever seen a ghost? I don't think so,
You're a felt one.
Speaker 1 (04:27):
No. I was doing inventory late at night once and
all the wine glasses started moving around in one of
the doors open, so I just went out there. I
was like, I'm scared of everything, please leave me alone,
and then they did.
Speaker 2 (04:39):
Uh huh. I get scared easy mm hmm. And my
mind goes into bad places quickly. But yeah, I never
connect the dots that way. I always just think it's
just I'm just on the verge of being killed. That's
always what I'm worried about. Now. Just so you know,
I'm not a drinker, but I always will drink just
to show people I don't. I'm not somebody that it's
(05:01):
just easier to take it sure to drink than have
this long explanation of that. I have a palette of
a four month old that just wants chocolate milk.
Speaker 1 (05:11):
Sure.
Speaker 2 (05:13):
So anyway, that's where I'm at. I'm fascinated by your
work for a few reasons, because even though I don't drink.
I love vineyards. I love going to places. I love
traveling to the South of France. I love do you
do it a vineyard? I stay at the hotel, sure
or sure, wherever I like it. I like it for
(05:33):
its beauty and it's I like the bougeenis. I like
walking around like it's it's peaceful, It's pretty all right.
How and when did you decide to become a professional Whyo.
Speaker 1 (05:44):
I was working at a restaurant in Scottsdale, and the
ownership asked whoever worked there if they wanted to get
their level on some way, they would pay for it.
So I said, I why not? I was it's intimidating.
Wine's really intimidating, and when a guest knows more than
you about wine, it really sucks. Yes, And I was
just serving then, and so I wanted to know more,
(06:05):
and it just was like way more interesting than I
thought it would be. It's history and geography mostly, and
then there's a lot of law and science. Like the
juice in the glass at the end is the last
moments of that wine's life. There's so much before that.
And so that was like Pandora's box blew up, and
I was like I got to get out of here,
and I moved to California and started studying with Master Somoye's.
Speaker 2 (06:27):
How much this manager of the restaurant, how much does
is getting your level one small A.
Speaker 1 (06:32):
I think it's like five hundred dollars to take the
exam just.
Speaker 2 (06:35):
To take the test, and you just have to do
all the prep work.
Speaker 1 (06:39):
They did. They put on a little they put on
a little course. There's no it's not like they have
it online now since COVID. But they would give you
like general things to study. And so the restaurant group
would put on put on classes like a distributor would
come in, bring a wine, put on a class. I
don't know, maybe ten weeks or so, and then you
sit for the exam and.
Speaker 2 (06:59):
Did you pay? You allowed to take the exam multiple times?
Speaker 1 (07:02):
Yeah, I don't know the time for level one, but
I pass that one. Okay, first try.
Speaker 2 (07:07):
You're a level two or three?
Speaker 1 (07:08):
I'm a two.
Speaker 2 (07:09):
Are you looking to You're not You're done, not interested.
Speaker 1 (07:13):
The commitment that it takes is pretty offensive, okay. And
the way you have to eat and drink and spend
your life and social life and I have a really
nice life.
Speaker 2 (07:23):
How long did you wait before you went to the
second tier? And how many tiers are there?
Speaker 1 (07:27):
There are four tiers Intro, Certified, Advanced, and Master so.
The Master SO exam is regarded as the hardest exam
in any field in the world.
Speaker 2 (07:38):
Which, okay, but is it?
Speaker 1 (07:40):
That's my response A brain surgeon.
Speaker 2 (07:43):
That's listening to this right now is probably, yeah, yeah,
I know it's the hardest.
Speaker 1 (07:45):
Demonstrably true that it's the hardest exam in the world.
I'm not saying that that's matches what I do. I
serve rotten grape juice for a living, is what I
tell people, and it's I say that too. I don't
operate on brains, I don't go to space. I don't.
Speaker 2 (07:59):
But it's is the test subjective at all? Or no?
It's just factual. I just don't understand.
Speaker 1 (08:05):
There's theory, which is the base of it. So less
than three hundred people have passed the level for exam
since its inception in nineteen sixty nine, so it's like
not that many people.
Speaker 2 (08:16):
I get it. That's impressive.
Speaker 1 (08:18):
Yeah, And so your brain has to be wired a
certain type of way to memorize. And then also you
have to be a super taster at that level. So
fifty percent of the population are average tasters, twenty five
percent are below or non you already knew, and twenty
five percent are above our super.
Speaker 2 (08:35):
So no matter how much you some of it is
out of.
Speaker 1 (08:38):
Your hand exactly.
Speaker 2 (08:39):
Okay, yeah, all right, that's good. Now. I like knowing
stuff like that because then it's like, oh, I can't
I shouldn't even try, right.
Speaker 1 (08:46):
And you can. You can train your genes. You can
train yourself to understand more, but you can't out train
yourself like my genetics. I'm six foot tall. I didn't
earn that. That's not a skill. I trained my genes
to play volleyball. But I'm was never going to the Olympics,
like I was never.
Speaker 2 (08:59):
Those weird knee pads that that had the three sections.
Do you know what I'm talking about the pads that
had the three sec.
Speaker 1 (09:05):
I feel that's good.
Speaker 2 (09:07):
I love volleyball. The problem with volleyball, there's a few problems,
but one problem with as someone who loves watching it
is that it's only showcased properly once every four years
at the Olympics. Yeah, now you played indoor? Yes, do
you ever transition to the beach?
Speaker 1 (09:25):
Terrible? At beach beach is a different game, different game.
Speaker 2 (09:28):
But I lived in Hermosa Beach, Wheredando Beach, at Manhattan Beach,
and there was a time that the tour would go
literally half a mile down the beach each week and
we're at a new location. I'm like, yeah, you're at
a new location last week year at the other court.
That doesn't matter. Fun to watch beach volleyball, But during
(09:48):
the Olympics, I just get so into what do we
call just regular say, volleyball.
Speaker 1 (09:54):
Indoor indoor indoor. Yeah, I don't.
Speaker 2 (09:56):
Understand the what's that bullshit position?
Speaker 1 (09:58):
Libero?
Speaker 2 (10:00):
Okay, just allowed to be like somebody that's not really involved.
Speaker 1 (10:05):
But you just don't go in front row your back row.
Speaker 2 (10:08):
Is that a new rule or has that always been there?
Speaker 1 (10:10):
No, I don't remember that in high school would.
Speaker 2 (10:12):
Watch high school volleyball. I never saw lebero.
Speaker 1 (10:15):
I think it started maybe when I was in high school.
Speaker 2 (10:18):
Okay, can you jump? Not well, could you jump?
Speaker 1 (10:22):
Nope? I was just taller than everyone else.
Speaker 2 (10:25):
Okay, so that everyone else you're you're not breaking record six.
Speaker 1 (10:30):
Feet in my town. I was then on the boys
even in like eighth grade. Imagine with your last name
foot and your big foot eleven.
Speaker 2 (10:40):
Did you have a big foot?
Speaker 1 (10:41):
No, I'm just bigfoot. I was six foot tall. Yeah,
that's one.
Speaker 2 (10:46):
At least you don't have that pen on you exactly.
I like that. I'm gonna only focus on volleyball. I
don't care at all about this. Smali a shit. Okay,
I want to hear by at the time you spiked it,
your sister Nicole contacted us to have you on his
I guess you also try to get you on the Bachelor?
Is she your agent slash publicist?
Speaker 1 (11:05):
Sure? Yeah, she would love that.
Speaker 2 (11:09):
Yeah. How many siblings do you have?
Speaker 1 (11:11):
Three? I'm the baby of four.
Speaker 2 (11:12):
You're the baby of four. What do you got were
the first two?
Speaker 1 (11:16):
Girl?
Speaker 2 (11:17):
Boy?
Speaker 1 (11:17):
Boy? Girl?
Speaker 2 (11:18):
Are you close with all of them? M that's nice.
Speaker 1 (11:21):
They're all awesome. Individually.
Speaker 2 (11:23):
Your parents still together?
Speaker 1 (11:24):
No Ah, thirty years?
Speaker 2 (11:26):
Which one of you caused it?
Speaker 1 (11:28):
Me for sure, one hundred percent. Yeah, because it's when
I left the house that they were like that was
the glue.
Speaker 2 (11:35):
At what age were you when they separated?
Speaker 1 (11:38):
Twenty something?
Speaker 2 (11:39):
How to hit you?
Speaker 1 (11:40):
It was awful right off. I thought it would be
easier as an adult, but then it's just breaks your
spirit about this marriage.
Speaker 2 (11:48):
This is the this is the conversations I've had with you.
I honestly think people that it happens to like at
that stage, it's a tougher as opposed to a five
year old. You're just like, well, it is just what happened.
Speaker 1 (11:59):
You get two Christmases.
Speaker 2 (12:01):
I guess that's one way to look at it. Where
were you born Illinois? You're born in Illinois. You grew
up on a small farm. Tell me what that was like?
Speaker 1 (12:09):
Awesome, It's like an idyllic childhood. I'm like, my high
school graduating class had forty eight kids in it.
Speaker 2 (12:15):
Forty eight people finished. How many started there?
Speaker 1 (12:20):
I don't know the answer to that. But our senior
class shirt on the back of it it says I
graduated in the top fifty of my class.
Speaker 2 (12:28):
That's cute. It is in my yearbook. My senior year
armatta was if there's grass on the field, play ball,
which is a reference to having sex with young people,
and nobody in our school figured that out. We kind
of always wore that as a badge of honor. Anyway.
So you grew up in a small farm in Illinois
went She ended up heading out west.
Speaker 1 (12:50):
After college after I graduated, well before I graduated, I
came out for an internship, went back to graduate, and
then moved out after college.
Speaker 2 (12:57):
What college did you go to?
Speaker 1 (12:58):
North Park University in Chicago.
Speaker 2 (13:00):
Did you have a major in drinking?
Speaker 1 (13:03):
I did, Yeah, I'm not on purpose.
Speaker 2 (13:05):
Did you drink a lot?
Speaker 1 (13:06):
Yeah, that's how I started. People ask me like, how
did you get started in hospitality? And my mom caught
me drinking and made me start working at Pizza Hut.
Speaker 2 (13:14):
Why Pizza Hut because there.
Speaker 1 (13:16):
Was that My only other friend that had a job
at the time, Jess Cush, That's where she works.
Speaker 2 (13:21):
One of my favorite Indian restaurants here in Los Angeles
is a former Pizza Hut. And I just loved looking
at the stupid building and that they didn't do anything
to change it, and I'm like, yeah, no, I it's
just a pizza hut that's now an Indian restaurant. She
worked at pizza Hut. By the way, did you steal?
I don't steals the wrong word, but take home a
bunch of those red cups? No, I love them. They
(13:44):
were such a good drinking cups.
Speaker 1 (13:46):
I think I have one of the things you put
on top of your car when you do deliveries.
Speaker 2 (13:49):
Still, that's pretty interesting. What were you at Pizza Hut?
Speaker 1 (13:53):
Server? And then I would get annoyed it took too long.
So then I've worked in the kitchen and managed, and.
Speaker 2 (13:59):
I hated their pizza fair deep. I hated it. My
parents would take as it. I do have a memory
from pizza out as a child. It was where I
had my first crushed red pepper.
Speaker 1 (14:13):
What a moment.
Speaker 2 (14:14):
And I remember putting my dad's like, yeah, just take one,
and I put one in and he put it on.
I think, I don't know if you put it on
my tongue like it was passover or but no. I
took one. I put on my tongue, and I remember
not enjoying the experience. But now look at me now, Dad,
I love crushed red peppers.
Speaker 1 (14:32):
Well, well, I don't know how I.
Speaker 2 (14:33):
Could have been three years old. I have no idea.
So your mom caught you drinking? What were you drinking
when she caught you?
Speaker 1 (14:38):
No clue, don't remember it all something terrible.
Speaker 2 (14:41):
I'm sure was she a drinker?
Speaker 1 (14:43):
No? I never saw either of my parents really drink,
And like.
Speaker 2 (14:47):
I'll show you guys, literally, yeah.
Speaker 1 (14:49):
I sure did. Now I drink for a living.
Speaker 2 (14:51):
It's pretty great.
Speaker 1 (14:52):
I know how old were you when you got your
Level one twenty seven?
Speaker 2 (14:56):
Okay, that's a good time to have some direction in
your life.
Speaker 1 (14:59):
Oh boy, I needed it, did you?
Speaker 2 (15:01):
Yeah? But that was neat, like, oh look at this.
Now I'm gonna do something.
Speaker 1 (15:04):
Cool, yes, genuinely.
Speaker 2 (15:05):
And people talk to you like back home when you're like, yeah,
this is what I'm doing that holy shit.
Speaker 1 (15:09):
Now they're like, oh, you still work at restaurants? Cool?
Speaker 2 (15:13):
Yeah, I worked at a Greek restaurant and I was
starting to do comedy and I would have to like
come back from the road and still wait tables for
if you and people didn't you graduate college And I'm
like yeah, but I'm I wouldn't even just stopped talking.
I was just so embarrassed.
Speaker 1 (15:30):
Yeah, welcome to my life.
Speaker 2 (15:31):
So how did you get a job at the French Laundry? Arguably,
or maybe it's not, one of the greatest restaurants in
the world.
Speaker 1 (15:39):
Absolutely, it was the best restaurant in the world for
a few consecutive years.
Speaker 2 (15:42):
Where is it?
Speaker 1 (15:43):
NAPA? Yonville? Past my level two? I studied with Master
Songs past my level two, was running a wine program
in the Bay Area. Moved up to or was going
to move up to NAPA. Had a just an easy,
little job interview at a winery in Yonville, and they
hired me, and I was like great, but I was
like I look good. I was in my interview attire,
I had my everything ready and I walked down the street.
(16:04):
I knew French Laundry is down the street. I just
stopped walking. I couldn't find the front door for like
ten minutes.
Speaker 2 (16:09):
Is it because it's like cool, It's just so cool.
Speaker 1 (16:12):
I would never know, right, so stupid. I finally found
the front door and it was unlocked, and I went
in and there was two people standing there, hilariously, like
the two best looking people that worked at French Laundry
at that time. And so I was like whoa. Everyone
hears boys or girls one of each, huh. And I'm like, hey,
my name is Sarah Foot. I think you should hire me.
I think you're gonna want to hire me. I want
(16:32):
to work here. And they were like cool, and they
just took my resume and I just assumed threw it
away and.
Speaker 2 (16:37):
I'm talking to the front people at Abercrombie and Fitch
back there, totally like hey here and they're like.
Speaker 1 (16:43):
Okay, but yeah, hot, yeah, right exactly, and then they
called me and then they hired me.
Speaker 2 (16:49):
That's awesome. Yeah, and I never did the interview.
Speaker 1 (16:53):
Yeah, well, yes, they called me. I went into an interview,
came in and did a second interview and then they're like,
all right, go fetch for your suits and come back
next week.
Speaker 2 (17:00):
And what do they wear?
Speaker 1 (17:01):
Hugo Boss suits.
Speaker 2 (17:02):
When I was there, Okay, they look sharp.
Speaker 1 (17:05):
And I didn't know. I had only worked in semi
fine dining. I had never worked in any Michelin Star.
It was three Michelin Star. So that was a pretty
aggressive and.
Speaker 2 (17:15):
Massive Thomas Keller, what kind of boss was he?
Speaker 1 (17:18):
I was fortunate he was there a decent amount while.
Speaker 2 (17:20):
I worked because we smiling you weren't you weren't.
Speaker 1 (17:24):
Like no, I was on the service team. I was
not a smiling okay there, but front of house. I
would help with wine if I could, and do whatever
I possibly could to get there. But that would have
taken I would have had to be there much longer, Okay.
So again I was fortunate we opened the new kitchen
while I worked there, so he was present a lot,
and he's he's a presence, you know when he's in
(17:44):
the room. I really enjoyed it. I think that I
learned more there than I'll probably ever learn anywhere else ever. Again,
but it was a really really amazing place to work, Right.
Speaker 2 (17:56):
Why are chefs allowed to be such assholes? Is there
like no HR department in the restaurant business.
Speaker 1 (18:03):
That's the hardest working person in the restaurant business.
Speaker 2 (18:06):
I mean, so the people are complaining to somebody mm hmm, okay,
because I've always just felt like they get away with
murder in the restaurant business.
Speaker 1 (18:12):
It's changing, It's changed a lot. Even I went back
to NAPA and was talking to David Briden, who was
the head wall I was there, and we had like
we started laughing super hard about some shit that went
down when I was there, and he's like, we can't
do that anymore.
Speaker 2 (18:25):
Yeah, no, I mean there used to be a pecking
order and then just all the incestual nonsense that would
go on always. What's a meal cost you at the
French launder if you do everything right?
Speaker 1 (18:35):
I think when I was there it was three ninety
five per person. That doesn't include wine, It does include taxing.
Gratuity doesn't include wine or any up charges. If you
got FUA or WAGU.
Speaker 2 (18:48):
Or biggest tip you ever received.
Speaker 1 (18:50):
I don't know, a couple thousand dollars.
Speaker 2 (18:52):
I thought you were going to say, like one night
on a guy's boat. I don't know, the weirdo's there, right, Oh.
Speaker 1 (18:59):
Totally, yeah, the super rich. There was four people once
that ate at per Se, which is Thomas Keller's other
three Michelin star restaurant for lunch, got on their private jet,
flew to NAPA, and then ate at the French Laundry
for dinner. That's like six sticks of butter. Yeah, one day.
Speaker 2 (19:18):
Yeah, that's pretty cool though.
Speaker 1 (19:19):
Yeah.
Speaker 2 (19:19):
I like when people do stuff like that. Yeah, same
as silly. Same After leaving the French Laundry, you took
some time off to live on your mother's couch.
Speaker 1 (19:27):
Loved it. Where was she living at the time, Illinois from.
Speaker 2 (19:31):
Okay, you just went back to your home couch. Yeah,
because you were just so drained.
Speaker 1 (19:34):
Yeah. That had been years now that I had been
studying and working and doing whatever. And when you work
at French laundry, you don't have a lot of free time,
so you give up a lot holidays, weddings, things like that.
So I was like, I'm just gonna go home. I'm
gonna go hang out with my family, have nieces and nephews,
take them to the pool, hang out with my mom,
cook dinner, see my high school friends.
Speaker 2 (19:54):
But nobody in Illinois really can wrap their head around
what the French laundry is.
Speaker 1 (20:00):
I I think someone asked me if I was did
French people's laundry? Yeah, that sounds about right, And I
was like, I don't even know.
Speaker 2 (20:07):
I mean it's a military operation.
Speaker 1 (20:10):
Yeah, it's the best of the best of the best.
Speaker 2 (20:13):
Most people are I think most people that drink wine
obviously know this. Not a lot of women in your field.
Speaker 1 (20:20):
Yeah right right, Why is that it's changing? Well, why
aren't there women in all fields?
Speaker 2 (20:26):
Well? There are, It's just it was more than others.
Speaker 1 (20:30):
It was a boy.
Speaker 2 (20:31):
Why is this the boys club? That's my question.
Speaker 1 (20:34):
I have no idea.
Speaker 2 (20:35):
In general, men think they know more about wine. Sure,
and also, oh it's gotta be fun.
Speaker 1 (20:41):
Oh it's super fun. Oh it's super fun. And so
I've learned, you know, I've been doing this long enough.
Like if I'm greeting someone, if I'm greeting a man,
I never offer him help. Uh yeah, So I say,
have you made a selection? Or is there a bottle
I can fetch for you?
Speaker 2 (20:59):
Fetch?
Speaker 1 (21:00):
Fetch?
Speaker 2 (21:01):
You use the word fetch. I don't like that at all.
That would retreat, you know. And I yell at my
wife for it. When we go out to restaurants. When
the if the male server says a joke that's not
funny and she gives him a charity laugh, I fucking
stare at her. I stared daggers at her, and I said,
don't you fucking make that guy feel like he's funny.
(21:24):
He's you know, he's not funny, and you just did
that for him.
Speaker 1 (21:27):
Yeah, I give it to him a tough day.
Speaker 2 (21:30):
I don't care. If he's having a tough day, he
should know that he can't just come in, and it
infuriates me. All right when some drunk chauvinist starts man
splinning wind you, how long do you let it? Let
them ramble on before you tell them that you're a Somalia?
Speaker 1 (21:45):
Are we? So this is in the restaurant, I'm not
in the restaurant.
Speaker 2 (21:49):
This is my like.
Speaker 1 (21:51):
I love that, and I just try to make them
feel stupid without them knowing. But they know they do
have eventually, huh, and then they feel real bad.
Speaker 2 (22:02):
That's good that some of them feel bad. I bet
some of them don't feel bad.
Speaker 1 (22:04):
Yeah, I try to make them feel bad.
Speaker 2 (22:06):
Do you trust uh customers when they say, oh, this
wine isn't good.
Speaker 1 (22:11):
I'll smell it myself for sure. Obviously.
Speaker 2 (22:13):
Do you ever chug in the back?
Speaker 1 (22:15):
No? Maybe, I'm sure I have.
Speaker 2 (22:18):
Have you ever have you ever pulled the old switcheroo
where you know this person doesn't know shit, so you
give them they order something nice, you keep the nice
bottom and just give them something else.
Speaker 1 (22:28):
Never that would truly be the least hospitable thing you
could have heard, of.
Speaker 2 (22:34):
Course, But I think I maybe it's somebody that talked
down to you or never, you're just like, you know
what I'm gonna do. I'm gonna show this then come
back out and go, hey, dumb fuck.
Speaker 1 (22:46):
That should go over.
Speaker 2 (22:47):
Well.
Speaker 1 (22:49):
Hospitality is a little warmer than.
Speaker 2 (22:50):
That, Listen. I was in the restaurant business, and you
know I wasn't good at it, I bet, But you
know what I could do. What I could write my
name upside down on the paper that was put down
on the table when I came and greeted. Them. Wow, hey,
I stole that move from the macaroni grill. I believe,
blow people's minds and talk about how every grape vine
(23:12):
in Europe is grafted from an American vine.
Speaker 1 (23:15):
Yeah, I remember learning that was crazy. So floxras a
vine lause that got brought over to Europe and negatively
affected all the roots, and so the American roots were resistant,
and so everything got grafted on. Basically, all of Europe
is plant on American rootstock.
Speaker 2 (23:34):
Look at that, guys, we're still number one. This is
what Trump is going to do?
Speaker 1 (23:40):
Oh god, yeah, there it is?
Speaker 2 (23:44):
How you holding up after that election? Huh? Is rose
wine good? Or is it for children?
Speaker 1 (23:53):
I don't think any wine is for children.
Speaker 2 (23:55):
Well, you know what I mean?
Speaker 1 (23:58):
You get what I was saying, Well, Rose, we had
a Rose all day. It had a whole marketing thing.
Speaker 2 (24:03):
Rose is delicious at what price point? Are insanely expensive
bottles of wine just a status and massaging egos of
the assholes that can.
Speaker 1 (24:14):
Afford it on a wineless seven hundred that's.
Speaker 2 (24:17):
The breaking point?
Speaker 1 (24:18):
Yep?
Speaker 2 (24:18):
Did that? There's a hush. None of us. None of
us thought we were going to hear that number.
Speaker 1 (24:25):
What did you think it was going to be lower?
Speaker 2 (24:27):
Yes?
Speaker 1 (24:28):
Oh well, I've been in super fine dining for a
long time. So my friend and I talk about this
a lot.
Speaker 2 (24:34):
So anything over seven hundred is like two.
Speaker 1 (24:37):
People ordering that bottle. My friend and I have broken
this down. Okay, he runs the biggest list in Arizona.
The first person is a really really knowledgeable wine person.
They have a deep cellar, they know what they're talking about,
they know what they like. Typically that person spends between
two and four hundred dollars on a bottle almost always.
If they go over seven, they're celebrating. It's a milestone
(24:57):
birthday anniversary because they know what it costs. They can
drink at home, but they'll come and have a DRC
on their birthday. Because they can, and the other person
is just trying to flex on someone else at the table.
That's it. Those are the only two people.
Speaker 2 (25:11):
What is the most expensive bottle of wine at most restaurants?
What price wine is? Seventy one hundred, seventy one hundred dollars?
Why not just make it seven thousand? Are they worlds
better than a seventy five dollars bottle of wine?
Speaker 1 (25:24):
Depends who he ases you.
Speaker 2 (25:28):
Yes, their world's better. That's good world.
Speaker 1 (25:30):
What kind of measurement is a world?
Speaker 2 (25:32):
Well, you're you're the one that has the made up profession.
I believe you.
Speaker 1 (25:37):
If you say no, no to me, it is there's
a diminishing return. You know, the difference. You could you
could taste a difference between a two dollars bottle and
one hundred dollars bottle. You could likely say which one.
Speaker 2 (25:48):
I can tell you that it tastes different. I just
don't enjoy the taste of it to begin with. So
that's just my own problem.
Speaker 1 (25:54):
Okay, so maybe not you specifically, right, most people can
taste the difference between a five dollars bottle and a
twenty dollars bottle or a thirty dollars bottle again. Once
you go over one hundred retail it starts getting more difficult.
There's like a diminishing return.
Speaker 2 (26:08):
Can you get an amazing wine for eight dollars?
Speaker 1 (26:11):
Amazing?
Speaker 2 (26:13):
You answered it? Are you picky about wine when you
go out?
Speaker 1 (26:16):
Yes? Particular is the word I like?
Speaker 2 (26:20):
Costly is what I just heard?
Speaker 1 (26:22):
Yep? Yeah? Well yeah?
Speaker 2 (26:25):
Are you team Old World or New World wine?
Speaker 1 (26:28):
Both?
Speaker 2 (26:29):
What's your favorite te rawa? Was that good?
Speaker 1 (26:36):
Yeah? Tear wa tearwah. I drink a lot of French wine?
You do?
Speaker 2 (26:43):
I do. What's the most expensive bottle of wine you've
ever tasted? And did it change your life?
Speaker 1 (26:51):
Uh? Probably over twenty thousand? Did it change my life? No?
It was good, it was great.
Speaker 2 (27:00):
The most expensive bottle off you've ever accidentally dropped and broke?
Speaker 1 (27:03):
Ooh uh maybe like two hundred bucks? Yeah? Nothing too bad?
Speaker 2 (27:07):
Barely worth righting home about it? I mean it would
be worth it in Illinois? That would hit the front pages?
Is it true? Two buck Chuck sometimes has phenomenal bottles
of wine because of how they acquire their grapes, or
is it just some myth? Trader Joe's is peddling to
move more of its.
Speaker 1 (27:25):
Toilet wine, well, private label stuff that you can get
at grocery stores. Some big grocery stores they'll buy fruit
from really grape producers. Sometimes they just can't tell you
who it's from, so it's like declassified fruits. So technically, yes,
I don't think Charles Shaw is one of them, but
there's some other labels that, yeah.
Speaker 2 (27:43):
What region know the world is the Blood of Christ from.
Speaker 1 (27:48):
Ooh, I don't think I'm gonn answer that one.
Speaker 2 (27:50):
Were they normally serving in church for communion?
Speaker 1 (27:53):
I haven't been in a lot of years.
Speaker 2 (27:56):
Our church always did grape juice when I was a kid.
Speaker 1 (27:59):
They like box wine because it'll stay good longer.
Speaker 2 (28:02):
Maybe how advanced are you? Can you identify the great
varietal and year if I pour you a glass of anything?
Speaker 1 (28:09):
Or not always? But sometimes I blinded two wines last
week and I called it surraw from France, but it
was sorrow from New Zealand, so I got the great
bright in general age. And then there was another one
I called Panagree from All Sauce and it was peanablong
from All Sauce.
Speaker 2 (28:25):
I mean that to me is what I And there's
somebody that can always get it right. Are there always
some guessing. Get it.
Speaker 1 (28:31):
It's it's a it's a grid, and it's a deductive tasting.
So you're deducing, so you're saying by color. It's you're
saying the color, so you're essentially saying what it's not.
So if it's deep and ruby and rich, and you're
saying it's not peana, no, or it's not gonbula, it's
not grenache. So then you and then you get through
and you guess at the end.
Speaker 2 (28:51):
Okay, do you're educated do all the stuff with the wine?
Speaker 1 (28:55):
I don't know what that means.
Speaker 2 (28:56):
You know what it is? Were you where it's like
your your stick in your no, you're swishing, you're doing
all of that.
Speaker 1 (29:02):
So blind tasting is a skill set that you have
to hone to become assemblier and for exam purposes. But
I'm not often blinding anymore. What I'm tasting for usually
is for the list. So I'm just tasting to see
if it sound, if it makes sense, if it's price appropriate,
and if it's going to go on the wine list.
But if you're a guess at a restaurant, the only
thing that you're tasting smelling for is a fault you're
(29:23):
just making sure it's not gross.
Speaker 2 (29:25):
Do all the different types of glasses for wines that
let let them breathe? And what's the other word I want?
Speaker 1 (29:33):
Open?
Speaker 2 (29:34):
Open? Does it? Do they really make that big of
a difference.
Speaker 1 (29:37):
They make a difference. They do make a difference. It
just depends on if it matters to you or not.
Speaker 2 (29:42):
These chunky bottle openers that are so big that can't
fit into any drawer. And then when I put this
stupid thing in a drawer, you know, it's always the
nice ones that just in a one pole. But then
I open the drawer, Oh, one of the arms grabs
on and now I've got to like whittle my skin
any arm in to do some more it? Don't you
(30:03):
feel everyone should be forced to use a corkscrew? And
a corkscrew only sure?
Speaker 1 (30:08):
And then you should have forcing people to do stumps.
Speaker 2 (30:10):
Okay, what kind of bottle opener do you use?
Speaker 1 (30:12):
That's my question, waiters. Corkscrew? Easy, that's it.
Speaker 2 (30:15):
That's it.
Speaker 1 (30:15):
And a knife there's one on there. And then if
it's an old bottle, I've got a durand is a
tool that I use.
Speaker 2 (30:22):
These questions are not from me. These are questions from Carrie,
my wardrobe stylist. By the way, this is fucking the
itchiest thing I've had on in quite some time.
Speaker 1 (30:34):
Great can I do to hear her questions?
Speaker 2 (30:36):
Is organic wine better for you?
Speaker 1 (30:38):
Well? Okay, so you know, vitt to culture is everything
that happens before the vine and the grape is picked, vinicultures,
everything that happens after organic is really only talking about
the first half.
Speaker 2 (30:47):
So maybe is it bad to put ice cubes in
your rose?
Speaker 1 (30:52):
No?
Speaker 2 (30:52):
Okay? Who invented froze? And can we make it stop?
Speaker 1 (30:57):
I don't know. Probably not.
Speaker 2 (31:00):
Poors so small and foody restaurants.
Speaker 1 (31:03):
If you're doing a tasty menu, you're gonna get a
two to three ounce poor it depends, and then your
pores are five or six ounces everywhere else.
Speaker 2 (31:10):
Why do wine pairings at a ten course fine dining
restaurant involve an insane amount of alcohol.
Speaker 1 (31:16):
Because you're paying for it. It's usually pretty expensive.
Speaker 2 (31:19):
It's so much.
Speaker 1 (31:20):
Yeah, is it okay to share a pairing? Yes, that's
not lizly No, not by me?
Speaker 2 (31:26):
Okay, Why is sincere so delicious?
Speaker 1 (31:30):
Sansa's a little subregion of the Laire Valley in France
that plants exclusively savignon blanc, and I call it like
the ballerina of savignon blanc. New Zealand can be grapefruity
and grassy and super parasitic, and then California can be
ripe and pineapplely and sometimes oaked, and then Sanserras just
(31:50):
sits in the middle, pulls a little bit from each.
Speaker 2 (31:53):
Why does red wine cause sleepless nights?
Speaker 1 (31:57):
Well, that seems like a deeper question. I don't know.
People are affected by different things, probably the alcohol.
Speaker 2 (32:06):
Why can't the people who pour tastings in wine country
tone down the spiel for guests who really don't give
a shit.
Speaker 1 (32:13):
You could just lead with that. You could say, I
don't give a shit, I'm here to.
Speaker 2 (32:19):
Okay, Because sometimes just I'm like, there's no way anybody
that's at this tasting is processing a word that's coming
out of their mouth.
Speaker 1 (32:27):
And they're just trying to They have to sell wine
to make money, so they're just trying to weave the
web and make a story and get you drunk enough
to sign up for the wine club.
Speaker 2 (32:36):
I just like hearing about the land and how they
built the house and how when a fire came through
they were out there with the hose. These are those
that's always what impresses me. They I don't want to
buy a barrel, and they're like, what are you going
to do with it? Am I going to turn into
a video game console or something? And they would just
have a good time. Do you have any barrels in
your house?
Speaker 1 (32:56):
I do not.
Speaker 2 (32:56):
Do you like it when people repurpose a barrel for
something you don't charming? A nice but in a cabin
setting and you're still against it? No, I can't. I
can't come up with a scenario where you think it's cute.
Speaker 1 (33:07):
Probably not.
Speaker 2 (33:09):
What's your favorite place in Europe to vacation?
Speaker 1 (33:12):
My favorite wine region I've ever been to is Alsas.
Speaker 2 (33:15):
Forget wine region? Is there another region that I do?
Speaker 1 (33:18):
Okay, yeah, all of my travels around wine region? What
was it? All's US northeast? It borders Germany.
Speaker 2 (33:25):
I was born in Germany. I don't remember it though.
You know what I found out recently that my mom
just blew my mind with I. We we were talking
about going to Portugal or something, and she goes, I
lived there for two years. I would move back in
a second. I was like, what, didn't even never knew.
There's just something horrible about how you don't realize how
(33:47):
much life your parents had before you were born.
Speaker 1 (33:49):
That her sounds really cool, just selfish.
Speaker 2 (33:52):
I'm just a selfish son. I should call her and
check in on her. Everybody's on the show gets gifts.
It's just stuff for my house. A lot of it
is first thing I'm giving you.
Speaker 1 (34:02):
Okay, that's awesome, full bottle oxy clean.
Speaker 2 (34:06):
Now the reason I'm getting put the half bottle. But
what it hasn't been used yet?
Speaker 1 (34:12):
No, that's like it's like a small format.
Speaker 2 (34:15):
No, no share please, Okay, I do you know how
much oxy clean I go? I have two young kids.
Everything has to get sprayed, okay, and I'm guessing you're
having some wine spilled shair. So I'm like, why not
just give you bottle of this. But the real reason
I'm giving this to you is because I want oxy
Clean to start sending me free crates this ship, okay,
(34:35):
because all I do is spray all my kids laundry
all day long with oxy Clean. Oh, it's max Force.
That's good stuff. You're gonna love that.
Speaker 1 (34:42):
Thank you.
Speaker 2 (34:43):
I got this was in my house. No idea where
it came from. It's a teeth whitening. I'm thinking with
wine every now and then, who knows? There you go
this now, this, this is? This is nice? You were
gonna like this first of all? Okay, aren't they nice?
This is it's not wine. I know about it. Somebody
(35:09):
got this from I think, Uh, one of my wife's siblings.
I don't know. I got him a water bottle, my kid.
But it's got a crystal in it. It was like
a one hundred bucks or something. I don't know what
it's supposed to. Uh, it's supposed to do something to
the water. And I'm like, listen, just because my kids
in California has long hair, I don't need to. I
didn't need to set them up for failure in life.
Speaker 1 (35:31):
All Right, I've been I can put wine in there.
Speaker 2 (35:32):
You do whatever you want with it. It's got a
crystal in it, okay, and it's never been used. And
it's by the way, do you have you heard of
these water somaliers? Is that just bullshit? Well, you've got
a crystal bottle of water. Good luck bringing that through
security anywhere. I think it's stupid. Thank you you're taking that.
(35:54):
This has to come off the table. Okay, you speaking
of them. There's a two for they got it. This
is an old book a cheese. It's from Williams Sonoma.
Like it's faded. It's just like been in a shelf,
like I don't do you like cheese?
Speaker 1 (36:09):
Do you love cheese?
Speaker 2 (36:11):
Oh? Man, this is awful. What is it? Is it
just to read about cheese? Is that I'm supposed to great?
It's great? Well whatever that's yours?
Speaker 1 (36:21):
And it is really faded.
Speaker 2 (36:22):
I don't thumb it now. This is the bottom. My
wife was drinking two nights ago. She didn't finish it.
I figured you can have the rest of it if
you want it so much. That's how much she left
after drink.
Speaker 1 (36:34):
That's a very funny amount to leave.
Speaker 2 (36:36):
Agree, Yeah, and I go this is the refrigerator. I'm like,
what is it?
Speaker 1 (36:40):
And a half? Is that?
Speaker 2 (36:42):
Is that ship wine that she was drinking? Say it?
Speaker 1 (36:45):
I won't.
Speaker 2 (36:46):
It's ship hunt, I will not, but it is.
Speaker 1 (36:49):
I won't say that.
Speaker 2 (36:50):
Okay, why won't you say that?
Speaker 1 (36:52):
I won't speak negatively about wine.
Speaker 2 (36:53):
Oh they can't hear you.
Speaker 1 (36:55):
They can and will the wine, the winemaker, the.
Speaker 2 (36:59):
Human I thought you didn't want to hurt the wines
because because you know it's at the end of its
life when it's poured into a glass. I was going
back to that and that you were like, no, no, no,
let them go out peacefully, which is also you're you
(37:21):
just go finish that off for me. Okay, fine, nobody's
taken that, and we're not going to talk bad about
the one.
Speaker 1 (37:28):
No. I made wine in New Zealand, and I'm taught
me not to speak negative about It's so hard.
Speaker 2 (37:33):
It's probably is it a relative small circle even though
it's global. You know all these players. What do you
say to all these people that are trying to tell
us that any amount of alcohol is bad for us?
Speaker 1 (37:46):
Over it? Hate that? So, okay, I say that because
I've been to a lot of wine regions and the
amount of eighty ninety year old people that are completely
mentally sound and physically sound more so than a lot
of other countries, have been drinking a bottle of wine
(38:06):
a day since they were like six, and they're cruising.
Speaker 2 (38:10):
So you think that I should offer my six year
old a bottle of wine.
Speaker 1 (38:14):
I don't think I should say that.
Speaker 2 (38:15):
No, No, I mean I don't. I have nothing to
argue with what you're saying, but I also am like, well,
just because somebody drinks a bottle of wine and lives
to be one hundred and healthy, that doesn't necessarily mean
that it is healthy.
Speaker 1 (38:29):
Sure. Sure, but I also think that it's being like
it's the devil and the conversation. I think binge drinking
is probably terrible. I think whatever's going into Yeah, if
you're like taking shots of fireball, that might not be
the best. But if you're having like a bottle of
wine that was made down the street and has no
nothing added to it.
Speaker 2 (38:47):
All right, So Sarah, you've brought some wines for me
to taste. I'm a little congested. Will that affect me?
Speaker 1 (38:53):
Yeah? Of course.
Speaker 2 (38:53):
Okay, let's go. Well, let's watch your open a bottle clean?
So fun? Is that your special?
Speaker 1 (39:04):
No? No, I was gonna since you give gifts, I
was going to give you a used cork screw from
my car center console.
Speaker 2 (39:13):
Why is it from your car?
Speaker 1 (39:14):
It always happened.
Speaker 2 (39:16):
That seems like it's a problematic if you get pulled over.
Speaker 1 (39:20):
No, it's not like I don't have wine.
Speaker 2 (39:23):
Okay, what do I have to do?
Speaker 1 (39:25):
Well, we're not going to walk all the way through
because what I was telling you do I.
Speaker 2 (39:27):
Need to do that? Sure, that's kind of and then
it's like mine wasn't doing it. Mine wasn't going pretty there,
I go there, I use my left hand.
Speaker 1 (39:37):
Oh okay, and then dig your nose in there and
take a big sniff mm hm anything.
Speaker 2 (39:43):
Yeah, it sells like all alcohol.
Speaker 1 (39:45):
Okay. So this is reasoning from the finger lakes.
Speaker 2 (39:49):
Oh yeah, spending time in the finger lakes.
Speaker 1 (39:52):
Yeah, I went there once. It was awesome. It's pretty right,
it's beautiful. So I have different people have different tells.
So I I have like certain things that I smell
in wine, and I know it can guide me to
what the wine is. So I have two tails for reasoning,
and I want to if you get if you smell
either of them after I tell you what they are.
So my first hell is lime jello.
Speaker 2 (40:14):
Fuck off? Come on, No, I don't smell lime jello.
I guess you do. I'm the other the ten percent
or whatever.
Speaker 1 (40:26):
Sure, and you're congested, so that's not it.
Speaker 2 (40:28):
Ida. I can smell fine now that now that my
nose is in here.
Speaker 1 (40:32):
And then my other one is it's either petrol or
like basiline. Oh, dig it back in.
Speaker 2 (40:37):
There, petrol.
Speaker 1 (40:39):
Get it?
Speaker 2 (40:40):
Mm hmm, but I think I'll say that. Oh Am,
I supposed to taste it.
Speaker 1 (40:45):
Sure, we're not going by any rules. I just want
you to. I just like changing people's minds on raisling.
So also, people usually think greasling is really sweet.
Speaker 2 (40:54):
Okay, and this is not. What do you think it's delicious?
It's it's fine, it seems good. All right.
Speaker 1 (41:02):
We're only gonna do one more because I want.
Speaker 2 (41:04):
To do I don't want food. We want me to
do one with food.
Speaker 1 (41:07):
It's a little bit of food.
Speaker 2 (41:08):
What kind of food do you I have to eat?
Speaker 1 (41:10):
Blue cheese?
Speaker 2 (41:11):
Blue cheese?
Speaker 1 (41:13):
Blue cheese? Really?
Speaker 2 (41:14):
Yeah?
Speaker 1 (41:14):
All right, then we want it.
Speaker 2 (41:15):
I mean I'll eat a little blue cheese.
Speaker 1 (41:17):
I just like a lot of blue Get a pair
well with whatever she has?
Speaker 2 (41:20):
It is, am, I supposed to finish this?
Speaker 1 (41:22):
You can. My stomach is crawling.
Speaker 2 (41:27):
Oh man, look at this.
Speaker 1 (41:31):
So this was one of my first wine pairings with food,
and this one I don't know. You tell me BlackBerry jello? No?
Speaker 2 (41:45):
All right, what do I need to know about this?
Speaker 1 (41:47):
So this is one of my favorite things that changed
the way that I feel about food in mine. So
actually we're gonna sip the wine first. So this is
vintage Port, so it's gonna be kind of viscous and
heavy on the tongue and rich and sweet. So sip
the wine first.
Speaker 2 (42:02):
Sip it.
Speaker 1 (42:05):
Yah, it's sweet, it's thick, it's delicious. Take a little
piece of blue cheese.
Speaker 2 (42:10):
Take a little piece of blue cheese. Oh that's a
big piece.
Speaker 1 (42:13):
You still can't cut it in half? Yep, good, eat it,
and then immediately drink the port. It like cancels each other,
mellows each other out.
Speaker 2 (42:29):
It's just it's disgusting. And by the way, I'm so
glad I brought these, Sarah. I know I'm wrong. I
know I'm wrong, but like I could gag.
Speaker 1 (42:53):
Anyways, that's technically a perfect bearing.
Speaker 2 (42:57):
I still have blue cheese in my mouth, and deel
blue cheese.
Speaker 1 (43:04):
A little there we go, there we go.
Speaker 2 (43:07):
Oh man, so much blue cheese.
Speaker 1 (43:11):
You have the tiniest beech.
Speaker 2 (43:12):
It's so thick, it's like coat your teeth.
Speaker 1 (43:16):
Yeah, it's so good with vintage Port.
Speaker 2 (43:18):
But this goes with everything.
Speaker 1 (43:20):
Sure, it goes with a lot, a lot, a ton
most things. Oh my god, he's eating the cheese. Sorry,
your dog's eating the blue cheesel.
Speaker 2 (43:30):
Give him the port so that he can balance it out. Come,
come over here, How will reimburse you?
Speaker 1 (43:40):
Carl?
Speaker 2 (43:40):
Come here? How do you want to balance out the
blue cheese? Are you having fun? Do you say? Oh
I like this life? Yes? That's good?
Speaker 1 (43:48):
Oh yeah, I love it.
Speaker 2 (43:50):
Where are you gonna end up? You're going to stay in.
Speaker 1 (43:52):
The south of France.
Speaker 2 (43:53):
Oh good for you.
Speaker 1 (43:55):
That's pretty making cheese.
Speaker 2 (43:56):
Maybe when you die, are you going to have your
ashes thrown in in a vineyard? And then right, yeah,
that's kind of cool. I don't think I've ever thought
about that. Then you could save a couple of bottles
forever and be like, yeah, one day I'm gonna drink
my great grandpa. Well, we're gonna dump you into some
some soil and we're gonna drink you later. Picking up
(44:20):
notes of Cortes on All right, listen, Sarah, I just
I wish you all the best in the upcoming volleyball season.
Thank you for being here, and thank you for teaching
me a little something about wine and uh, you know,
the rest is on me.
Speaker 1 (44:39):
Thanks for having me travel safe, Pasha.
Speaker 2 (44:46):
Thank you Sarah for being on the show. I confirmed
so much. Still don't like wine. What are you gonna do?
But you did remind me, Carl that we must check
in on my mother. Let's see if she answers. She's
getting wise to this prank. She's like, if you FaceTime,
(45:07):
I know you want to talk to me. Hey, Hey,
how are you doing physically? Just checking in on your
well being? Social check. I'm feeling just fine. Thank you.
We have a cool day today. It was nice outside.
It was like seventy sixty eight or seventy and it
was windy and nice, and I'm feeling fine, thank you,
(45:28):
just fine. I'm fine. You getting your gus your steps
in today. Grandpa got a nude recliner. Oh that's going
to be his last one. So that's it. Yeah, that's
a pretty good update. Hey, I was going to send
you some photos I just saw of some women with
(45:50):
white hair that was just mid length. Maybe that would
be something that Peez quick trying to fix me up.
All right, I'm too old. I don't like too long
gray hair and long white hair. It's white hair. It's
not great, it's beautiful. It's beautiful white hair. Yeah, that's good.
All right. Do you have anything to say to Carl
(46:11):
Carl's here, he's ready to sitting next to me. You
want to talk to Carl is Eddie there? Eddie's here
of course. Okay, we'll talk nicely. I don't like your conversation.
Speaker 1 (46:21):
Sometimes you got it anything for you?
Speaker 2 (46:26):
I love you, Love you bye. I don't blame her.
I don't blame her, Eddie, you say some stupid shit.
Sometimes we got some plugs. We got the tours, Eddie Goslin,
Daniel Tosh dot COM's check out our tours. Buy some
merch from the show toshshowstore dot com. Get yourself some
(46:51):
cool Tosh Show merch. What else boys wear pink dot com?
Check that out before it's gone, gone gone. Now it's
time for the free plugs. Oh yeah, let's do some music.
Holy moly. Okay, if you're in Toledo, Ohio, and god,
(47:11):
why would you be If you're looking for a Magic
the Gathering League, Okay that checks out, head down to
Checkmate Games and Hobbies on Central Avenue every Friday evening.
Then they run a fun and friendly Commander Magic League
all right that begins at six pm, runs in six
week cycles, so one entry fee gets you access to
(47:34):
all six weeks. Well that's a bargain. You can enter
by either paying ten dollars or buying a Commander pre
constructed deck, or buying two packs of card sleeves. I
literally know what none of those words meant. This league
is different, however, because winning is not the only goal.
Oh good, that's great. Special goal cards have been created
(48:00):
worth varying points that create opportunities to play decks you
might not have or in a different way than you
were used to. Each night, depending on your goal achievement,
you will learn points that at the end of each
cycle you can redeem for in store rewards. Okay, I
get that, I get that. Okay, you get points and
(48:21):
then you can get prizes. What kind of prizes do
you think they have? If you were a friend loves
magic and wants a great place to play for some
awesome prizes, come discover Checkmate Games on Friday nights. See
you next week.
Host
Daniel Tosh
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