January 24, 2025 • 34 mins
He serves up drinks on Bachelor in Paradise, and from the culinary podcast Two Dudes in a Kitchen, Wells Adams joins us for Luke’s Diner!
Wells has a love for Lorelai, but what culinary trait made him change his mind in this episode?
Plus, Scott and Wells share a love of meat sauce, and hear what makes each of their recipes so special.
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Speaker 1 (00:00):
I Am All In Again, Luke's Diner with Scott Patterson,
an iHeartRadio podcast.
Speaker 2 (00:22):
Hey Everybody, Scott Patterson, I Am All In Podcast one
on one episode Luke's Diner with Wells Adam one eleven productions,
iHeartRadio Media and podcasts. He was a contestant on the
twelfth season of The Bachelorette and later appeared in the
third season of Bachelor in Paradise. Since season four, he
(00:44):
has served as the beloved bartender of Bachelor in Paradise.
He recently completed the reality show Traders, hosted by Alan Cumming,
where he was the first player eliminated. Oh gosh, you
didn't need to say that. No, it's I have to
It's I'm under contracts written in the copy. It gets
(01:05):
written in the stars beyond. But that you know, it's
not necessarily a bad thing, right, so we can we
can spin it. Beyond the Bachelor franchise, Wells has co
hosted the culinary podcast Two Dudes in a Kitchen with
celebrity chef Tyler Florence, and hosted Hulu's pizza making competition
show Best in Dough in twenty twenty two So Food
(01:34):
in season one, episode nine, Rory's dance, Lorelei pulls a
muscle in her back. Emily steps in to care for
her and makes her mashed bananas on toast. She used
to make this comforting snack for Lourle when she was
sick as a child. First of all, first off, wells welcome.
Have you ever made mash bananas on toast? No.
Speaker 3 (01:57):
I was watching it, and I thought, I thought what
Laura I thought, which is this is gross. Like at
the end, she's like, this is terrible or whatnot. But
she also doesn't remember it. But the thing that was
interesting to me, Scott was they have dinner, right, and
Laura's being picky about her salad and like, doesn't like
(02:20):
tomatoes in a salad. But she also says she doesn't
like avocado, which blows my mind. I like, everyone likes avocado,
and if you don't like avocado and avocado toast, then
you're definitely not gonna like bananas crushed up on toast. Right.
Speaker 2 (02:37):
No, I'll go with you.
Speaker 3 (02:38):
I'm going with you. That was just I was like,
I'm not sure because I've always loved the character of
Flora I. And then I heard that she doesn't like avocado,
and I was like, I don't know if I can
get on board with that. You know, h this is
tough the harbor for me to stomach.
Speaker 2 (02:54):
It's a quandary for sure. You hosted a culinary podcast
just a bit ago, so you must have a passion
for food. What what does food and cooking mean to
you specifically?
Speaker 3 (03:05):
H Yeah, I heard I heard this quote the other day.
I'm going to butcher it, but it was something to
the effect of the things that are necessary in life
are are are food and clothing and shelter. And if
(03:27):
you can make the necessities of life an art form,
then like life is going to be good. And that's
the way that I think about you know, like obviously
it's like amazing architecture, arch you know you're into architecture,
or if you're like this amazing like fashion fashionista or something.
But then also with food, like if you're a cook,
(03:47):
you're making something that's a necessity into an art form,
which I like, I really like the idea of that.
And so for me, like food could be so like
kind of mundane or even kind of like an assessed
city just for life, but then it also can make
your life so much better, and so like I grew
up in a house that, like both my parents were
(04:08):
amazing cooks. My father was a doctor, but he ended
up going to France to go learn how to cook
French food, and so it was just something that was
kind of like ingrained in my family growing up. And luckily,
my wife can't cook. She can't boil water really, so
like I get the opportunity to kind of like make
(04:30):
all these things for her. And it's one of my
favorite things in the world to do, is to cook.
So getting to do the show with Tyler Florence, who's
just like this, you know, obviously a culinary guru, I
learned so much.
Speaker 2 (04:45):
You know.
Speaker 3 (04:46):
I was on his show called Worst Cooks in America
on Food Network. I learned so much from him and
his co host on NAT show. And then getting to
host a cooking show about all about Pizza with Danielle
Yu Diddy, who owns a Peace Tsana, I've gotten to
learn so much from like some of the best. And yeah,
I just absolutely love, love, love getting in the kitchen
(05:08):
and trying stuff out.
Speaker 2 (05:09):
Yeah, I'm kind of there too, Uh. I love to cook.
It's a great stress release for me. I love to
take over the kitchen and do my thing and time
out my courses, and you know, and I love serving it.
I love seeing everybody enjoying it. I want to know
(05:30):
what they think. You know, maybe I'll use a little
little spice here, a little spice. Yeah, you know, I
just you know, I used to. I changed up my
my egg my omelet menu for my son. He's ten,
and he kind of crinkled up his nose.
Speaker 3 (05:47):
A little bit.
Speaker 2 (05:48):
He goes, Dad, what is this cheese?
Speaker 3 (05:51):
Yeah?
Speaker 2 (05:51):
I changed up the cheese a little bit. I put
an English chatterar in instead of like the normal eric right,
he goes. He looks at me, he goes, nah, don't
don't do that again.
Speaker 3 (06:04):
It's so funny that you say that. It always reminds
me of that scene in Uncle Buck when mccullay Colkin
comes down and and Uncle Buck's like making them eggs,
and he, like mccullay Colkin, like looks over to his
sister and he goes, are there mushrooms in here? Which
(06:24):
is so funny because like, obviously kids don't want mushrooms
with onions like in their onmelts, but like as an adult,
like I love that, you know, m.
Speaker 2 (06:35):
Yeah, I just and I just added onion to the
to our our marin era sau Yeah. Yeah, because he
loves my meat sauce.
Speaker 3 (06:44):
He loves it. Now, so let's talk about meat sauce.
This is a good one. Yeah. You are you from
scratch guy? Or do you go get like a bottle
of rowse or something and then spice that up with
like more garlic, more basil and stuff like that, or
are you starting from scratch?
Speaker 2 (06:59):
I now, okay, So I did that with REOs, yeah okay,
And I added a little bit.
Speaker 3 (07:05):
I added some onion.
Speaker 2 (07:07):
I did, okay, because so I so I put the
you know, I put some olive oil and the skillet.
I chopped up the onion real fine, you know, liquefied
it almost and then threw it these and he noticed it.
It had a nice little kick, right, he gives it.
You know, that's the flavor, right you That scene from
The Godfather when they're making it, when they're trying to
(07:27):
teach Michael Corleone how to make a sauce. Right, yeah,
So that's our net. My son is demanding because I
showed him that scene. He says, all right, that's.
Speaker 3 (07:38):
How we're going. Let's do it.
Speaker 2 (07:39):
Because I cooked with him, you know, he helps me out,
and uh, he goes, I want to put the onion in,
and I want to put the veal in, and I
want to put the sausage in, and the whole thing.
I said, but we're going to need a big vat.
He goes, Yeah, we got to get a big vat
because we're going to be cooking for a lot of people.
But yeah, I think I think we're going to start.
Speaker 3 (07:56):
The next thing you got to show him is I'm
not sure if he's old enough to see this movie,
but you know Goodfellas when they're in jail and he's
plice the blade, then yeah, melts in the oil.
Speaker 2 (08:11):
Good every time. I every time I watch that fool movie,
I get I get so hungry.
Speaker 3 (08:19):
Where's the bread?
Speaker 2 (08:19):
We can't eat without the bread?
Speaker 3 (08:20):
Who's good?
Speaker 2 (08:23):
Now we can eat? Yeah?
Speaker 3 (08:26):
Or even even in Yeah, you should just do like
cooking in movies and like go through them because like
even in Godfather when he's teaching her how to make
YOCHI right, like it's it's very kind of sensual, right,
like I said, like a sexy scene. Yeah, it's like
it's like teaching a woman how to play golf. And
like getting him behind her and like like showing her
(08:47):
the swing, you know. But I remember thinking like, oh,
that looks so good. I want to eat that.
Speaker 2 (08:52):
Oh man. Yeah, So what kind of a paste do
you use as your basis? Is there a particular brand
that you like, uh, like tomato paste? Yeah, I mean
that's how you do it from scratch. I mean, what
what do you mean by from scratch? Even going more
organic than using tomato paste. I mean, there's there there's
(09:12):
another way to do it. No.
Speaker 3 (09:14):
I also like, I'm not like a you know, Michelin
Award winning chef or anything, but like a lot of times,
so yeah, I will go get like a big old
canna like tomatoes, right, oh gosh, yeah wow. And so yeah,
you can start with you can start with tomato pastes.
I'm not sure if I have like a specific brand.
I usually I have the one that's like in a
(09:36):
tube that you can just like squirt out, because I
always find that if you use that tomato paste is
in a can, you only use like half of it,
and then you but you put soran wrap over it.
Then it's all of a sudden, it's been four weeks
in the refrigerator and you're like, I never, I'm never
gonna use this again. Uh huh. So usually what I'll do, yeah,
I'll uh, I'll throw some oil down, throw some tomato
paste in there. I think it's important to do tomato
(09:58):
paste first, and I think that you should toast your
tomato pastes, something that a lot of people don't do.
They usually do it later. I think toasting the tomato
pastes is a good little trick. And then getting and
I'll even throw in I think anchovies make everything better.
It just gives like a little bit of an oom mommy, mom.
(10:19):
Now your child might not like this, But I'll usually
throw in like a couple little anchoby flays into that
kind of like tomato paste oil garlic mixture. Let the
those anchovies basically dissolve into that oil and it's becomes
kind of a little bit of a salt bamb which
makes it so you don't have to season it so
much later. And then put in those tomatoes and then
(10:41):
make sure you kind of break all that up, and
then you know, obviously the basil and you know the
Italian seasoning and all that kind of stuff. But if
I'm being honest, I very very rarely you know I
was I hosted a pizza cooking show, and I wouldn't
make my own tomato sauce. I would. I would do
the thing of like going to get a good jar
(11:02):
of tomato sauce, and then I would add to it
to make it either more spicy or more sweet or
whatever I wanted for that particular pizza. I think that's
the much easier way.
Speaker 2 (11:15):
Okay, Okay, I just you know, I want to make
a tomato I want to make a marinero sauce or
tomato sauce that I have to slow cook all day
and like drop a drop a couple of onions in
(11:35):
and just let them dissolve over time, and put the
pork in and the lamb and the you know, it's
just my fantasy.
Speaker 3 (11:42):
Are you Italian? No?
Speaker 2 (11:44):
But I grew up in a in a heavily ethnic
area of South Jersey where it's lots of Italians, so like,
it's always been one of my favorite foods.
Speaker 3 (11:58):
Yeah.
Speaker 2 (11:59):
We eat Italian, eat Italian like twice a week in
my house. Yeah, my son loves it, he was. Sunday
nights are big here. You know, we have people over
and I cook a huge, like a massive amount of
pasta and sauce and meatballs.
Speaker 3 (12:16):
Let's talk about pasta. That's like hijack your show. But
this is just interesting. So I mean, obviously we've been
talking about red sauce and stuff, but do you have
a favorite type of pasta? And and like, like, are
you a carbonara guy or you like what you what.
Speaker 2 (12:29):
Is your what is your angel hair?
Speaker 3 (12:32):
Angel hair? Okay?
Speaker 2 (12:33):
Yeah, and then my boy loves the angel hair because
he just he eats you know, he's ten, but he
eats enough food for five people in one sitting. It's
and he's you know, he's starting to growl a little bit, right,
so he's getting long in the limbs and lean. But man,
he can put back it away.
Speaker 3 (12:52):
He can just put it Carba load him up.
Speaker 2 (12:54):
Oh, it's unbelievable. Yeah, he loves that angel hair. Yeah.
Speaker 3 (12:58):
The thing that I learned that one of the biggest
lessons I learned in cooking, especially with Italian cooking, is
the importance of reserving pasta water that I think a
lot of people don't think about and never do. But
so if you're unfamiliar with it, the idea is is
(13:18):
that you make your pasta. You know, obviously, in like
heavily salted water. It's supposed to take like the sea,
is what every chef says. And then what happens is
is it tooks that pasta, and the starches of the
pasta leech out of it, and then then it's in
the water. And you want to reserve some of that
pasta water, especially if you're making a sauce, because it
(13:38):
will help thicken up any sauce, especially if you're making
like some sort of cheese sauce that needs to be
kind of thick, and it will help whatever the sauce
is that you're making, it'll help it stick to the pasta,
because it's the one thing you don't want is to
have everyone's seen it. You make like this red sauce
and you put it all on the pasta and it
doesn't stick to it.
Speaker 2 (13:58):
Right, it's runny.
Speaker 3 (13:59):
Yeah, yeah, So the the thing that you know every
chef will tell you is get a coffee mug. Make
sure you get like at least a couple cups of that,
and then if your sauce is yeah, like almost like
broken or really really runny, throw some of that pasta
sauce in there. Start cooking it down and it'll kind
of emulsify it and it'll help, you know, stick to
(14:22):
that pasta. The other thing is that, like, do you
are you like an aldente guy?
Speaker 2 (14:28):
No? No, no, no, no, you don't you know, maybe
for a lunch, yes, but not dinner. Now. I cooked
a crap out of it. I like the noodle soft. Okay,
Now that that that helps us be able to shovel
in mass quantities.
Speaker 3 (14:42):
Yeah, but you ever so if you're making like your
sauce on the side right, like in a different pant,
you take it out al dente and then do the
last like four or five minutes in the sauce to
them bring it to your soft.
Speaker 2 (15:00):
But you like, no, no, no, I keep everything separate.
I strain the pasta, I put it on the plates,
and then I pour the sauce on and I serve
it that way, and I let you know who I'm
serving mix it in the way they want to.
Speaker 3 (15:18):
Got it.
Speaker 2 (15:19):
But wait a minute, So you're saying take the pasta
water during this process, I mean, but oh so, not
having strained it yet, but just steal some from when
it's cooking, from the heavily salt or water when the
pasta is still in there, looking Okay, yeah, all right,
that's a good tip. I like that.
Speaker 3 (15:37):
Yeah, especially like you know, if you're making you need
it for some recipes, like a carbon I need it
to ulcipyle that cheese and butter together. But then so
like the thing that I'll do a lot is I
I just like kind of like a butter oil capers
an chovy sauce, I really really simple with whatever greens.
(15:58):
I've got to figut some flat par parsley or some
basil or something. I make that on the side, and
then I'll get a bunch of like parmesan rigihano, put
a bunch of that kind of in this like really
really uh delicious kind of oil mixture butter thing that
I've made, and then make sure I start pouring a
(16:19):
little bit of that pasta water in there and it
kind of makes this uh it makes this real like
silky smooth right sauce. And then what I'll I'll take
my pasta out that's a little bit of dente because
there's pasta water in there, it's still cooking and it'll
really help marry the sauce that I've made into the pasta.
(16:44):
And then I'll play and you know garnish with whatever
on top.
Speaker 2 (16:47):
And you'll and you'll put this you're cooking the sauce
in a pan, right, yeah, okay, all right now I'll
try that.
Speaker 3 (16:54):
That's good. That's good.
Speaker 2 (16:56):
Yeah, because that's the quality that I'm looking for. Is
that thickened sauce that binds to the pasta. That's what
you want. Yeah, that's that's what I'm Okay.
Speaker 3 (17:07):
Good.
Speaker 2 (17:08):
You have an extremely talented wife, I do from what
I am told. Is there a particular meal that she
requests from you?
Speaker 3 (17:19):
Yeah? So my wife. But by the way, sidebars, her
name is Sarah Hyland. She was on a show called
Modern Family, and she is obsessed with Gilmore Girls, and
she wanted to make sure that I tell you that
she is a gigantic fan. And then she also told
me that she had a crush on you when she
watched a show, which I was like, I don't know
(17:39):
if I should say that, but just so you know,
she was like, it's not it's not Jess, it's not Tristan,
it's not Dean. I thought that Luke was the hot
one on the show. Just that you know, it's very nice.
Speaker 2 (17:54):
That's very very nice. Tell her, I said, thank you
and that that I love her show too.
Speaker 3 (18:00):
So yeah, the way that I was able to con
someone who's so much more attractive and talented than I
am into marrying me was definitely through cooking. It's funny too,
because when we first started dating, it was kind of
a seat like we didn't tell anybody. It was a
kind of a little bit of a secret. But she
(18:22):
would post things on Instagram of like what I had
cooked for her, and I remember my siblings being like,
I know that, or I know someone's in Los Angeles
trying to get laid. So yeah, the the dish that
I made for her originally that she loves, that she
(18:43):
loved was was was spicy, well not really. It was
like basically black and shrimp tacos that I could do
really really well. And then I showed her my mom's
skirt steak recipe and that on its own is really delicious.
But then she was like, what if you use this
(19:04):
skirt steak in steak tacos? She likes tacos obviously, and
then I started doing that and she requests that at
least once a week. She also likes she likes sausage
in red sauce. She's from the Lower East Side, so
(19:25):
there's a lot of Italian I get she requests from me,
But yeah, it was basically the skirt steak thing is
something I had to make for her basically every single week.
And I can tell you that recipe and it's fantastic
and it's also idiot proof really, so this is what
you do. You can do flank or skirt or you
even do a soda. But I have found, even though
(19:47):
it's a little more expensive, that skirts steak is the
best is the best for this and I would I
would say that it's my second favorite cut of meat
in terms of beef. I think that like a ribbi
is number one, and then I think skirts steaks number two.
And I think a lot of chefs would actually agree
with me because just because there's so much, there's so
much marbling and fat in there innately, so it's always really,
(20:09):
really tender. The only problem is it's very thin, so
you can you can tend to overcook it, so you
really really got to kind of watch that. It's the
most simple marinade that I use for a lot of
things that my mother taught me. And go try this
yesterday and everyone in your family will love it. You
basically get soy sauce, then mince some garlic or if
(20:34):
you've got a kind of a microplane, you know, as
thin as you can make the garlic, the more powerful
it would be. And I like it really garlicy, so
soy sauce, garlic, and then ginger, not like raw ginger,
but like you know, powdered ginger in there. And then
maybe a little bit of a Worcester sauce. And if
(20:56):
you have any type of sugar or work like my
mom just you use like granulated sugar. But then I
like elevated to be like no, you could use you
could use a maple syrup, you could use a gave,
you could use molasses, any anything that you want, any
favor flavor profile that you're into. So then you have
(21:17):
the saltiness of of the soy sauce, You got the
spiciness of the garlic. Oh, and then some red flakes
as well, red pepper flakes. You got the spiciness of
the garlic and the red pepper flakes, and then you've
got the uh, you've got the umami of the Worcester sauce,
and you've got the sweet of whatever the honey or
(21:39):
whatever it is. You put all that together, you throw
that into a bag with your with your skirt steak.
You let that marinate for the longer the better. But
if you can get if you can give me an
hour inside the refrigerator, we are money.
Speaker 2 (21:54):
M hm.
Speaker 3 (21:55):
And then you throw this on, you know, a kind
of a rippin' hot skillet, and it's I mean it's
so you know, skirtchstake is really really thin, so it's
like three minutes aside. But the most valuable thing that
you can have in your kitchen is a meat thermometer.
So depending on what you want. But like it's so thin,
(22:15):
let's get it to like for me, like tops one fifteen,
one twenty, and then sit it out, let it rest.
It'll get to you know, probably one thirty. It'll be
well done on the ends. It'll be a medium rare
in the middle, so that's perfect for everyone. You know,
people want it more well done, you give them the ends.
If people want it you know, uh, less cooked, you
give them the middle portions and it will be one
(22:39):
of the best steaks you've ever had. Then if you
throw that and do a taco boy, oh boy, you
might get to Marry uh An actress.
Speaker 2 (22:47):
I love it all Right, let's shift gears a little bit.
I'm gonna ask you a question about gill More Girls
characters and who do you think would be the most
(23:08):
fun to have a meal with.
Speaker 3 (23:11):
And why that's a good cla time? Yeah, can I say,
is it Amy Palladino? Is that the writer.
Speaker 2 (23:21):
Amy Sherman Palladino. He's not a character though, I know,
but I'm so sorry your answer is not acceptable. Okay, okay,
because I do because that's the that's the obvious answer.
Speaker 3 (23:34):
Okay, okay, okay, okay, okay, okay. So can I have
a beer with Jess?
Speaker 2 (23:43):
Like?
Speaker 3 (23:43):
Can like? What do we do?
Speaker 2 (23:45):
Sorry, we cannot promote the consumption of alcoholic drinks on
this podcast.
Speaker 3 (23:49):
God, I played a bartender on a bad reality What
do you do?
Speaker 2 (23:57):
So?
Speaker 3 (23:58):
Yeah, if I'm if I'm going to like eat chicken
wings and have beers, I go with Jess. If I'm
having breakfast, it's you, my guy. I mean, obviously your
diner is is iconic, but yeah, I still you know,
my my wife had a crush on you. I think,
(24:19):
like all the guys my age probably had a crush
on Rory. But I think Laurel I was always you know,
she was. Yes, I'm gonna go with Laurel. I is
that okay? Ship?
Speaker 2 (24:29):
Yeah, sure, you can eat with who you want, you know,
that's okay.
Speaker 3 (24:35):
But here's the thing. Yeah, the grandparents. Yeah, they're rich.
It might be a really nice meal. Like if I'm going.
Speaker 2 (24:42):
To the club, I would that would be my pick
because that would be a nice meal and at least
they have a good conversation, right, you know you're gonna
get a good conversation guaranteed.
Speaker 3 (24:51):
Yeah, and they're definitely gonna pick up the tab. So yeah, okay,
that's my answer. Sorry, there you go.
Speaker 2 (24:56):
So we're we're dining at the Gilmours and in my style,
so I.
Speaker 3 (25:00):
Want to go to there. I forget the name of
like the country club, like whether where they do the
he does, like the Cotillion or what she does, like
a that party looks like a really nice country club.
And I imagine I can play some golf there with that.
That'd be fun.
Speaker 2 (25:15):
Yeah, that'd be good. I'm with you on that one.
Let me know when you're going. I'll try to I'll
try to be right, Okay, All right, so listen, we're
all all about coffee at Gilmore girls. Are you coffee
or tea person?
Speaker 3 (25:29):
I am a coffee guy over tea for sure, But
I'm not like it's not what it's like a part
of my identity. Like a lot of people like I don't.
I don't think I've been to Starbucks in ten years? Right?
Ten years? Good? Sorry, No, it's good.
Speaker 2 (25:46):
Yeah, So you're bartender Bacher Paradise. If if you had
to bartend for a stars hollow Town meeting, okay, yeah,
what signature cocktail would you create or the attendees?
Speaker 3 (26:03):
Dang, that's a good question. I'd have to it's not
a bad question. Yeah, you'd have to uh like batch
it out right. I have to be a like a
big large thing. So like what's could at like large batch.
Speaker 2 (26:17):
Like a punch bowl type of deal where they ladle
it out.
Speaker 3 (26:22):
Well, you can do like I used to do this thing,
not used to I still do it. It's actually like
a great little tip. There's a bunch. There's a couple
of drinks that you can they're called freezer door drinks
where you can you can create the cocktail and then
you can just put it in your freezer door and
it's like always ready. So I probably do something like that,
Like martinis are great for that because it's really only
a couple it's only a couple ingredients. Same with old fashions, Exactually,
(26:47):
what you do is you take out like a quarter
of the booze in the bourbon bottle, and then you
add the other stuff in there, so the simple syrup
and the bitterers and stuff, and then you just throw
that in the freezer and then anytime you want an
old fashion you just kind of shake it up a
little bit and then you just pour it over big
cubes of ice. So I probably would do something like
that because if you're if you're boozing up like an
(27:08):
entire town, I'd want it to be like super easy,
And I think I would go for For me, the
stars always felt like this like chunky knit sweater cozy,
little like Northeast town. And to me, that screams either
Manhattan or old fashion. Uh, And so yeah, I think
I think I would go with either. Men, I'd probably
(27:30):
do both. I would I would batch out a bunch
of old fashions and Manhattans for everybody.
Speaker 2 (27:36):
I think that's a great concept. But okay, there, let's
say that Taylor is not allowed to imbibe. He's the
only straight guy there. Yeah, everybody else is smashed. That
would be fun right or Taylor or the other way.
(27:56):
He'd be the only one that would be smashing. Everybody
else would be the himself. If you were to come
into Luke's diner, what would you order and where would
you sit?
Speaker 3 (28:04):
I think I don't know, all right, see, I guess
what wherever was available? Uh okay, So I know that,
like the pancakes and the waffles are like really really popular, right,
But that's not my style. That's my wife. My wife
like that. I okay, have you ever been to waffle House? Sure? Okay,
(28:28):
many times. I think that Honestly, I think that like
waffle House and huddle houses are like the greatest culinary
experiences of anyone's life. When you get to go, it's
like four in the morning, like a bunch of people
are drunk, people are yelling and screaming and whatever, and
then you have like this one line cook who's able
to make seven zillion things all at the same time.
So I imagine kind of would be like what Luke
(28:49):
Steiner would be. And so my order would be like
what I get there, which is I like two sunny
side up eggs. I like two pieces of buttered toast,
preferably wheat, but if you don't have that white and
then a couple of sausages and a couple of pieces
of bacon, and then I make my own little like
(29:11):
an egg on toast situation. And to me, that's the
greatest breakfast in the world. What is the right answer
for that?
Speaker 2 (29:18):
Though, there's no right answer. Okay, no, none of these
have a right answer.
Speaker 3 (29:24):
It's your answer. Yeah, But I feel like people that
come up, I imagine you asked that question to every guest, like, like,
what is the what is the normal answer? What is
the answer everyone gives you?
Speaker 2 (29:34):
Well, they either want to sit at the bar, yeah,
or they want to sit where Rory and Laurala I
always sit. Yeah, but they but they don't really have
I mean, they kind of do have a stock table
that they sit at. Yeah, that's that's usually it.
Speaker 3 (29:50):
Yeah, Okay, all right, here's one.
Speaker 2 (29:53):
Here's one. You're ready for this. Yeah, if you were stranded,
imagine being stranded and you Gilmore Girl's universe, which restaurant, diner,
or food cart would you pick as your survival spot?
Speaker 3 (30:10):
That like exists in the real world. Yes, so I'm
stranded there, huh in a Gilmour Girls universe. Yeah, but
you can pick from the ordinary world all these other food. Yeah.
I got a lot of dialogue. I feel like the
amount of pages you guys must have to memorize is
just that's what I want to talk to you, guys,
(30:31):
to you about. But I'm just sitting there being like,
I don't know how they learned this forty five minute
monologue that's at this speed. Okay, I will go with
I feel like Mexican food isn't huge in and start all.
I don't know why that way, but I feel like
(30:52):
that's something that I would need to have there. And
where we film Paradise is in this little, this cute,
little bohemian town in Mexico called Salulita. It's is right
outside of Portavarta. Beautiful little town. If you have a chance,
you should go. And they have a they have a
(31:14):
like a Mexican taco cart there that is the most
amazing tacos I've ever had in my entire life. It's
one of those that has like a huge thing of
meat that's spinning around with like a pineapple on top
of yep, like a machete and he's like slicing off
perfect little slices into these like homemade tortillas. And then
(31:35):
it's very very simple, you know. It's it's white onion
and cilantro. And then they have this is my favorite thing.
They have a thing there called Gringo Killer, which is
like this hot sauce that's black, like black as the night,
and they put that on there and yeah, it'll it'll
mess up your stomach, but it is the best taco
(31:58):
in the world. So I would like that. That's what
I would like to have if I was stranded there. Yeah.
Speaker 2 (32:03):
We have a nice taco plays around the corner here,
and it's just we try to not go too much,
you know, because it's just a little too good, too addictive. Yeah,
but the tacos are right. I'm young man. It's been
a pleasure.
Speaker 3 (32:19):
Thank you for having me, man, I'm a big fan.
This was so much fun. Anytime you want to talk
about food, I'm I'm here man.
Speaker 2 (32:25):
Oh yeah, you got to come back on. Yeah, we're
the journey is just beginning. Wells Adams, ladies and gentlemen,
thank you so much for your time. Best to your wife,
Love the guitars. You're a player, are you? Are you
a serious player? Are you in your studio? Do you
record music?
Speaker 3 (32:43):
H No, I'm a I'm it was originally a radio host,
so uh, this is like my radio studio. But yeah,
I became a radio host because I was not good
enough to make money playing music, so I just talked
to people who did what I wish I could do.
I can play, but I'm not you know, No, you know, Bob,
(33:04):
we are there.
Speaker 2 (33:05):
You go, all right, all the best, we'll talk soon.
Best of your wife, and thanks.
Speaker 3 (33:12):
For the time. Yeah, thanks so much, Scott. See what
all right?
Speaker 2 (33:14):
And that's gonna do it for us and we will
see you next time. Remember where you lead, we will follow.
Take care everybody, and don't forget. Follow us on Instagram
(33:53):
at I Am all In podcast and email us at
Gilmore at iHeartRadio dot com.
I Am All In Again, Luke's Diner with Scott Patterson,
an iHeartRadio podcast.
Speaker 2 (00:22):
Hey Everybody, Scott Patterson, I Am All In Podcast one
on one episode Luke's Diner with Wells Adam one eleven productions,
iHeartRadio Media and podcasts. He was a contestant on the
twelfth season of The Bachelorette and later appeared in the
third season of Bachelor in Paradise. Since season four, he
(00:44):
has served as the beloved bartender of Bachelor in Paradise.
He recently completed the reality show Traders, hosted by Alan Cumming,
where he was the first player eliminated. Oh gosh, you
didn't need to say that. No, it's I have to
It's I'm under contracts written in the copy. It gets
(01:05):
written in the stars beyond. But that you know, it's
not necessarily a bad thing, right, so we can we
can spin it. Beyond the Bachelor franchise, Wells has co
hosted the culinary podcast Two Dudes in a Kitchen with
celebrity chef Tyler Florence, and hosted Hulu's pizza making competition
show Best in Dough in twenty twenty two So Food
(01:34):
in season one, episode nine, Rory's dance, Lorelei pulls a
muscle in her back. Emily steps in to care for
her and makes her mashed bananas on toast. She used
to make this comforting snack for Lourle when she was
sick as a child. First of all, first off, wells welcome.
Have you ever made mash bananas on toast? No.
Speaker 3 (01:57):
I was watching it, and I thought, I thought what
Laura I thought, which is this is gross. Like at
the end, she's like, this is terrible or whatnot. But
she also doesn't remember it. But the thing that was
interesting to me, Scott was they have dinner, right, and
Laura's being picky about her salad and like, doesn't like
(02:20):
tomatoes in a salad. But she also says she doesn't
like avocado, which blows my mind. I like, everyone likes avocado,
and if you don't like avocado and avocado toast, then
you're definitely not gonna like bananas crushed up on toast. Right.
Speaker 2 (02:37):
No, I'll go with you.
Speaker 3 (02:38):
I'm going with you. That was just I was like,
I'm not sure because I've always loved the character of
Flora I. And then I heard that she doesn't like avocado,
and I was like, I don't know if I can
get on board with that. You know, h this is
tough the harbor for me to stomach.
Speaker 2 (02:54):
It's a quandary for sure. You hosted a culinary podcast
just a bit ago, so you must have a passion
for food. What what does food and cooking mean to
you specifically?
Speaker 3 (03:05):
H Yeah, I heard I heard this quote the other day.
I'm going to butcher it, but it was something to
the effect of the things that are necessary in life
are are are food and clothing and shelter. And if
(03:27):
you can make the necessities of life an art form,
then like life is going to be good. And that's
the way that I think about you know, like obviously
it's like amazing architecture, arch you know you're into architecture,
or if you're like this amazing like fashion fashionista or something.
But then also with food, like if you're a cook,
(03:47):
you're making something that's a necessity into an art form,
which I like, I really like the idea of that.
And so for me, like food could be so like
kind of mundane or even kind of like an assessed
city just for life, but then it also can make
your life so much better, and so like I grew
up in a house that, like both my parents were
(04:08):
amazing cooks. My father was a doctor, but he ended
up going to France to go learn how to cook
French food, and so it was just something that was
kind of like ingrained in my family growing up. And luckily,
my wife can't cook. She can't boil water really, so
like I get the opportunity to kind of like make
(04:30):
all these things for her. And it's one of my
favorite things in the world to do, is to cook.
So getting to do the show with Tyler Florence, who's
just like this, you know, obviously a culinary guru, I
learned so much.
Speaker 2 (04:45):
You know.
Speaker 3 (04:46):
I was on his show called Worst Cooks in America
on Food Network. I learned so much from him and
his co host on NAT show. And then getting to
host a cooking show about all about Pizza with Danielle
Yu Diddy, who owns a Peace Tsana, I've gotten to
learn so much from like some of the best. And yeah,
I just absolutely love, love, love getting in the kitchen
(05:08):
and trying stuff out.
Speaker 2 (05:09):
Yeah, I'm kind of there too, Uh. I love to cook.
It's a great stress release for me. I love to
take over the kitchen and do my thing and time
out my courses, and you know, and I love serving it.
I love seeing everybody enjoying it. I want to know
(05:30):
what they think. You know, maybe I'll use a little
little spice here, a little spice. Yeah, you know, I
just you know, I used to. I changed up my
my egg my omelet menu for my son. He's ten,
and he kind of crinkled up his nose.
Speaker 3 (05:47):
A little bit.
Speaker 2 (05:48):
He goes, Dad, what is this cheese?
Speaker 3 (05:51):
Yeah?
Speaker 2 (05:51):
I changed up the cheese a little bit. I put
an English chatterar in instead of like the normal eric right,
he goes. He looks at me, he goes, nah, don't
don't do that again.
Speaker 3 (06:04):
It's so funny that you say that. It always reminds
me of that scene in Uncle Buck when mccullay Colkin
comes down and and Uncle Buck's like making them eggs,
and he, like mccullay Colkin, like looks over to his
sister and he goes, are there mushrooms in here? Which
(06:24):
is so funny because like, obviously kids don't want mushrooms
with onions like in their onmelts, but like as an adult,
like I love that, you know, m.
Speaker 2 (06:35):
Yeah, I just and I just added onion to the
to our our marin era sau Yeah. Yeah, because he
loves my meat sauce.
Speaker 3 (06:44):
He loves it. Now, so let's talk about meat sauce.
This is a good one. Yeah. You are you from
scratch guy? Or do you go get like a bottle
of rowse or something and then spice that up with
like more garlic, more basil and stuff like that, or
are you starting from scratch?
Speaker 2 (06:59):
I now, okay, So I did that with REOs, yeah okay,
And I added a little bit.
Speaker 3 (07:05):
I added some onion.
Speaker 2 (07:07):
I did, okay, because so I so I put the
you know, I put some olive oil and the skillet.
I chopped up the onion real fine, you know, liquefied
it almost and then threw it these and he noticed it.
It had a nice little kick, right, he gives it.
You know, that's the flavor, right you That scene from
The Godfather when they're making it, when they're trying to
(07:27):
teach Michael Corleone how to make a sauce. Right, yeah,
So that's our net. My son is demanding because I
showed him that scene. He says, all right, that's.
Speaker 3 (07:38):
How we're going. Let's do it.
Speaker 2 (07:39):
Because I cooked with him, you know, he helps me out,
and uh, he goes, I want to put the onion in,
and I want to put the veal in, and I
want to put the sausage in, and the whole thing.
I said, but we're going to need a big vat.
He goes, Yeah, we got to get a big vat
because we're going to be cooking for a lot of people.
But yeah, I think I think we're going to start.
Speaker 3 (07:56):
The next thing you got to show him is I'm
not sure if he's old enough to see this movie,
but you know Goodfellas when they're in jail and he's
plice the blade, then yeah, melts in the oil.
Speaker 2 (08:11):
Good every time. I every time I watch that fool movie,
I get I get so hungry.
Speaker 3 (08:19):
Where's the bread?
Speaker 2 (08:19):
We can't eat without the bread?
Speaker 3 (08:20):
Who's good?
Speaker 2 (08:23):
Now we can eat? Yeah?
Speaker 3 (08:26):
Or even even in Yeah, you should just do like
cooking in movies and like go through them because like
even in Godfather when he's teaching her how to make
YOCHI right, like it's it's very kind of sensual, right,
like I said, like a sexy scene. Yeah, it's like
it's like teaching a woman how to play golf. And
like getting him behind her and like like showing her
(08:47):
the swing, you know. But I remember thinking like, oh,
that looks so good. I want to eat that.
Speaker 2 (08:52):
Oh man. Yeah, So what kind of a paste do
you use as your basis? Is there a particular brand
that you like, uh, like tomato paste? Yeah, I mean
that's how you do it from scratch. I mean, what
what do you mean by from scratch? Even going more
organic than using tomato paste. I mean, there's there there's
(09:12):
another way to do it. No.
Speaker 3 (09:14):
I also like, I'm not like a you know, Michelin
Award winning chef or anything, but like a lot of times,
so yeah, I will go get like a big old
canna like tomatoes, right, oh gosh, yeah wow. And so yeah,
you can start with you can start with tomato pastes.
I'm not sure if I have like a specific brand.
I usually I have the one that's like in a
(09:36):
tube that you can just like squirt out, because I
always find that if you use that tomato paste is
in a can, you only use like half of it,
and then you but you put soran wrap over it.
Then it's all of a sudden, it's been four weeks
in the refrigerator and you're like, I never, I'm never
gonna use this again. Uh huh. So usually what I'll do, yeah,
I'll uh, I'll throw some oil down, throw some tomato
paste in there. I think it's important to do tomato
(09:58):
paste first, and I think that you should toast your
tomato pastes, something that a lot of people don't do.
They usually do it later. I think toasting the tomato
pastes is a good little trick. And then getting and
I'll even throw in I think anchovies make everything better.
It just gives like a little bit of an oom mommy, mom.
(10:19):
Now your child might not like this, But I'll usually
throw in like a couple little anchoby flays into that
kind of like tomato paste oil garlic mixture. Let the
those anchovies basically dissolve into that oil and it's becomes
kind of a little bit of a salt bamb which
makes it so you don't have to season it so
much later. And then put in those tomatoes and then
(10:41):
make sure you kind of break all that up, and
then you know, obviously the basil and you know the
Italian seasoning and all that kind of stuff. But if
I'm being honest, I very very rarely you know I
was I hosted a pizza cooking show, and I wouldn't
make my own tomato sauce. I would. I would do
the thing of like going to get a good jar
(11:02):
of tomato sauce, and then I would add to it
to make it either more spicy or more sweet or
whatever I wanted for that particular pizza. I think that's
the much easier way.
Speaker 2 (11:15):
Okay, Okay, I just you know, I want to make
a tomato I want to make a marinero sauce or
tomato sauce that I have to slow cook all day
and like drop a drop a couple of onions in
(11:35):
and just let them dissolve over time, and put the
pork in and the lamb and the you know, it's
just my fantasy.
Speaker 3 (11:42):
Are you Italian? No?
Speaker 2 (11:44):
But I grew up in a in a heavily ethnic
area of South Jersey where it's lots of Italians, so like,
it's always been one of my favorite foods.
Speaker 3 (11:58):
Yeah.
Speaker 2 (11:59):
We eat Italian, eat Italian like twice a week in
my house. Yeah, my son loves it, he was. Sunday
nights are big here. You know, we have people over
and I cook a huge, like a massive amount of
pasta and sauce and meatballs.
Speaker 3 (12:16):
Let's talk about pasta. That's like hijack your show. But
this is just interesting. So I mean, obviously we've been
talking about red sauce and stuff, but do you have
a favorite type of pasta? And and like, like, are
you a carbonara guy or you like what you what.
Speaker 2 (12:29):
Is your what is your angel hair?
Speaker 3 (12:32):
Angel hair? Okay?
Speaker 2 (12:33):
Yeah, and then my boy loves the angel hair because
he just he eats you know, he's ten, but he
eats enough food for five people in one sitting. It's
and he's you know, he's starting to growl a little bit, right,
so he's getting long in the limbs and lean. But man,
he can put back it away.
Speaker 3 (12:52):
He can just put it Carba load him up.
Speaker 2 (12:54):
Oh, it's unbelievable. Yeah, he loves that angel hair. Yeah.
Speaker 3 (12:58):
The thing that I learned that one of the biggest
lessons I learned in cooking, especially with Italian cooking, is
the importance of reserving pasta water that I think a
lot of people don't think about and never do. But
so if you're unfamiliar with it, the idea is is
(13:18):
that you make your pasta. You know, obviously, in like
heavily salted water. It's supposed to take like the sea,
is what every chef says. And then what happens is
is it tooks that pasta, and the starches of the
pasta leech out of it, and then then it's in
the water. And you want to reserve some of that
pasta water, especially if you're making a sauce, because it
(13:38):
will help thicken up any sauce, especially if you're making
like some sort of cheese sauce that needs to be
kind of thick, and it will help whatever the sauce
is that you're making, it'll help it stick to the pasta,
because it's the one thing you don't want is to
have everyone's seen it. You make like this red sauce
and you put it all on the pasta and it
doesn't stick to it.
Speaker 2 (13:58):
Right, it's runny.
Speaker 3 (13:59):
Yeah, yeah, So the the thing that you know every
chef will tell you is get a coffee mug. Make
sure you get like at least a couple cups of that,
and then if your sauce is yeah, like almost like
broken or really really runny, throw some of that pasta
sauce in there. Start cooking it down and it'll kind
of emulsify it and it'll help, you know, stick to
(14:22):
that pasta. The other thing is that, like, do you
are you like an aldente guy?
Speaker 2 (14:28):
No? No, no, no, no, you don't you know, maybe
for a lunch, yes, but not dinner. Now. I cooked
a crap out of it. I like the noodle soft. Okay,
Now that that that helps us be able to shovel
in mass quantities.
Speaker 3 (14:42):
Yeah, but you ever so if you're making like your
sauce on the side right, like in a different pant,
you take it out al dente and then do the
last like four or five minutes in the sauce to
them bring it to your soft.
Speaker 2 (15:00):
But you like, no, no, no, I keep everything separate.
I strain the pasta, I put it on the plates,
and then I pour the sauce on and I serve
it that way, and I let you know who I'm
serving mix it in the way they want to.
Speaker 3 (15:18):
Got it.
Speaker 2 (15:19):
But wait a minute, So you're saying take the pasta
water during this process, I mean, but oh so, not
having strained it yet, but just steal some from when
it's cooking, from the heavily salt or water when the
pasta is still in there, looking Okay, yeah, all right,
that's a good tip. I like that.
Speaker 3 (15:37):
Yeah, especially like you know, if you're making you need
it for some recipes, like a carbon I need it
to ulcipyle that cheese and butter together. But then so
like the thing that I'll do a lot is I
I just like kind of like a butter oil capers
an chovy sauce, I really really simple with whatever greens.
(15:58):
I've got to figut some flat par parsley or some
basil or something. I make that on the side, and
then I'll get a bunch of like parmesan rigihano, put
a bunch of that kind of in this like really
really uh delicious kind of oil mixture butter thing that
I've made, and then make sure I start pouring a
(16:19):
little bit of that pasta water in there and it
kind of makes this uh it makes this real like
silky smooth right sauce. And then what I'll I'll take
my pasta out that's a little bit of dente because
there's pasta water in there, it's still cooking and it'll
really help marry the sauce that I've made into the pasta.
(16:44):
And then I'll play and you know garnish with whatever
on top.
Speaker 2 (16:47):
And you'll and you'll put this you're cooking the sauce
in a pan, right, yeah, okay, all right now I'll
try that.
Speaker 3 (16:54):
That's good. That's good.
Speaker 2 (16:56):
Yeah, because that's the quality that I'm looking for. Is
that thickened sauce that binds to the pasta. That's what
you want. Yeah, that's that's what I'm Okay.
Speaker 3 (17:07):
Good.
Speaker 2 (17:08):
You have an extremely talented wife, I do from what
I am told. Is there a particular meal that she
requests from you?
Speaker 3 (17:19):
Yeah? So my wife. But by the way, sidebars, her
name is Sarah Hyland. She was on a show called
Modern Family, and she is obsessed with Gilmore Girls, and
she wanted to make sure that I tell you that
she is a gigantic fan. And then she also told
me that she had a crush on you when she
watched a show, which I was like, I don't know
(17:39):
if I should say that, but just so you know,
she was like, it's not it's not Jess, it's not Tristan,
it's not Dean. I thought that Luke was the hot
one on the show. Just that you know, it's very nice.
Speaker 2 (17:54):
That's very very nice. Tell her, I said, thank you
and that that I love her show too.
Speaker 3 (18:00):
So yeah, the way that I was able to con
someone who's so much more attractive and talented than I
am into marrying me was definitely through cooking. It's funny too,
because when we first started dating, it was kind of
a seat like we didn't tell anybody. It was a
kind of a little bit of a secret. But she
(18:22):
would post things on Instagram of like what I had
cooked for her, and I remember my siblings being like,
I know that, or I know someone's in Los Angeles
trying to get laid. So yeah, the the dish that
I made for her originally that she loves, that she
(18:43):
loved was was was spicy, well not really. It was
like basically black and shrimp tacos that I could do
really really well. And then I showed her my mom's
skirt steak recipe and that on its own is really delicious.
But then she was like, what if you use this
(19:04):
skirt steak in steak tacos? She likes tacos obviously, and
then I started doing that and she requests that at
least once a week. She also likes she likes sausage
in red sauce. She's from the Lower East Side, so
(19:25):
there's a lot of Italian I get she requests from me,
But yeah, it was basically the skirt steak thing is
something I had to make for her basically every single week.
And I can tell you that recipe and it's fantastic
and it's also idiot proof really, so this is what
you do. You can do flank or skirt or you
even do a soda. But I have found, even though
(19:47):
it's a little more expensive, that skirts steak is the
best is the best for this and I would I
would say that it's my second favorite cut of meat
in terms of beef. I think that like a ribbi
is number one, and then I think skirts steaks number two.
And I think a lot of chefs would actually agree
with me because just because there's so much, there's so
much marbling and fat in there innately, so it's always really,
(20:09):
really tender. The only problem is it's very thin, so
you can you can tend to overcook it, so you
really really got to kind of watch that. It's the
most simple marinade that I use for a lot of
things that my mother taught me. And go try this
yesterday and everyone in your family will love it. You
basically get soy sauce, then mince some garlic or if
(20:34):
you've got a kind of a microplane, you know, as
thin as you can make the garlic, the more powerful
it would be. And I like it really garlicy, so
soy sauce, garlic, and then ginger, not like raw ginger,
but like you know, powdered ginger in there. And then
maybe a little bit of a Worcester sauce. And if
(20:56):
you have any type of sugar or work like my
mom just you use like granulated sugar. But then I
like elevated to be like no, you could use you
could use a maple syrup, you could use a gave,
you could use molasses, any anything that you want, any
favor flavor profile that you're into. So then you have
(21:17):
the saltiness of of the soy sauce, You got the
spiciness of the garlic. Oh, and then some red flakes
as well, red pepper flakes. You got the spiciness of
the garlic and the red pepper flakes, and then you've
got the uh, you've got the umami of the Worcester sauce,
and you've got the sweet of whatever the honey or
(21:39):
whatever it is. You put all that together, you throw
that into a bag with your with your skirt steak.
You let that marinate for the longer the better. But
if you can get if you can give me an
hour inside the refrigerator, we are money.
Speaker 2 (21:54):
M hm.
Speaker 3 (21:55):
And then you throw this on, you know, a kind
of a rippin' hot skillet, and it's I mean it's
so you know, skirtchstake is really really thin, so it's
like three minutes aside. But the most valuable thing that
you can have in your kitchen is a meat thermometer.
So depending on what you want. But like it's so thin,
(22:15):
let's get it to like for me, like tops one fifteen,
one twenty, and then sit it out, let it rest.
It'll get to you know, probably one thirty. It'll be
well done on the ends. It'll be a medium rare
in the middle, so that's perfect for everyone. You know,
people want it more well done, you give them the ends.
If people want it you know, uh, less cooked, you
give them the middle portions and it will be one
(22:39):
of the best steaks you've ever had. Then if you
throw that and do a taco boy, oh boy, you
might get to Marry uh An actress.
Speaker 2 (22:47):
I love it all Right, let's shift gears a little bit.
I'm gonna ask you a question about gill More Girls
characters and who do you think would be the most
(23:08):
fun to have a meal with.
Speaker 3 (23:11):
And why that's a good cla time? Yeah, can I say,
is it Amy Palladino? Is that the writer.
Speaker 2 (23:21):
Amy Sherman Palladino. He's not a character though, I know,
but I'm so sorry your answer is not acceptable. Okay, okay,
because I do because that's the that's the obvious answer.
Speaker 3 (23:34):
Okay, okay, okay, okay, okay, okay. So can I have
a beer with Jess?
Speaker 2 (23:43):
Like?
Speaker 3 (23:43):
Can like? What do we do?
Speaker 2 (23:45):
Sorry, we cannot promote the consumption of alcoholic drinks on
this podcast.
Speaker 3 (23:49):
God, I played a bartender on a bad reality What
do you do?
Speaker 2 (23:57):
So?
Speaker 3 (23:58):
Yeah, if I'm if I'm going to like eat chicken
wings and have beers, I go with Jess. If I'm
having breakfast, it's you, my guy. I mean, obviously your
diner is is iconic, but yeah, I still you know,
my my wife had a crush on you. I think,
(24:19):
like all the guys my age probably had a crush
on Rory. But I think Laurel I was always you know,
she was. Yes, I'm gonna go with Laurel. I is
that okay? Ship?
Speaker 2 (24:29):
Yeah, sure, you can eat with who you want, you know,
that's okay.
Speaker 3 (24:35):
But here's the thing. Yeah, the grandparents. Yeah, they're rich.
It might be a really nice meal. Like if I'm going.
Speaker 2 (24:42):
To the club, I would that would be my pick
because that would be a nice meal and at least
they have a good conversation, right, you know you're gonna
get a good conversation guaranteed.
Speaker 3 (24:51):
Yeah, and they're definitely gonna pick up the tab. So yeah, okay,
that's my answer. Sorry, there you go.
Speaker 2 (24:56):
So we're we're dining at the Gilmours and in my style,
so I.
Speaker 3 (25:00):
Want to go to there. I forget the name of
like the country club, like whether where they do the
he does, like the Cotillion or what she does, like
a that party looks like a really nice country club.
And I imagine I can play some golf there with that.
That'd be fun.
Speaker 2 (25:15):
Yeah, that'd be good. I'm with you on that one.
Let me know when you're going. I'll try to I'll
try to be right, Okay, All right, so listen, we're
all all about coffee at Gilmore girls. Are you coffee
or tea person?
Speaker 3 (25:29):
I am a coffee guy over tea for sure, But
I'm not like it's not what it's like a part
of my identity. Like a lot of people like I don't.
I don't think I've been to Starbucks in ten years? Right?
Ten years? Good? Sorry, No, it's good.
Speaker 2 (25:46):
Yeah, So you're bartender Bacher Paradise. If if you had
to bartend for a stars hollow Town meeting, okay, yeah,
what signature cocktail would you create or the attendees?
Speaker 3 (26:03):
Dang, that's a good question. I'd have to it's not
a bad question. Yeah, you'd have to uh like batch
it out right. I have to be a like a
big large thing. So like what's could at like large batch.
Speaker 2 (26:17):
Like a punch bowl type of deal where they ladle
it out.
Speaker 3 (26:22):
Well, you can do like I used to do this thing,
not used to I still do it. It's actually like
a great little tip. There's a bunch. There's a couple
of drinks that you can they're called freezer door drinks
where you can you can create the cocktail and then
you can just put it in your freezer door and
it's like always ready. So I probably do something like that,
Like martinis are great for that because it's really only
a couple it's only a couple ingredients. Same with old fashions, Exactually,
(26:47):
what you do is you take out like a quarter
of the booze in the bourbon bottle, and then you
add the other stuff in there, so the simple syrup
and the bitterers and stuff, and then you just throw
that in the freezer and then anytime you want an
old fashion you just kind of shake it up a
little bit and then you just pour it over big
cubes of ice. So I probably would do something like
that because if you're if you're boozing up like an
(27:08):
entire town, I'd want it to be like super easy,
And I think I would go for For me, the
stars always felt like this like chunky knit sweater cozy,
little like Northeast town. And to me, that screams either
Manhattan or old fashion. Uh, And so yeah, I think
I think I would go with either. Men, I'd probably
(27:30):
do both. I would I would batch out a bunch
of old fashions and Manhattans for everybody.
Speaker 2 (27:36):
I think that's a great concept. But okay, there, let's
say that Taylor is not allowed to imbibe. He's the
only straight guy there. Yeah, everybody else is smashed. That
would be fun right or Taylor or the other way.
(27:56):
He'd be the only one that would be smashing. Everybody
else would be the himself. If you were to come
into Luke's diner, what would you order and where would
you sit?
Speaker 3 (28:04):
I think I don't know, all right, see, I guess
what wherever was available? Uh okay, So I know that,
like the pancakes and the waffles are like really really popular, right,
But that's not my style. That's my wife. My wife
like that. I okay, have you ever been to waffle House? Sure? Okay,
(28:28):
many times. I think that Honestly, I think that like
waffle House and huddle houses are like the greatest culinary
experiences of anyone's life. When you get to go, it's
like four in the morning, like a bunch of people
are drunk, people are yelling and screaming and whatever, and
then you have like this one line cook who's able
to make seven zillion things all at the same time.
So I imagine kind of would be like what Luke
(28:49):
Steiner would be. And so my order would be like
what I get there, which is I like two sunny
side up eggs. I like two pieces of buttered toast,
preferably wheat, but if you don't have that white and
then a couple of sausages and a couple of pieces
of bacon, and then I make my own little like
(29:11):
an egg on toast situation. And to me, that's the
greatest breakfast in the world. What is the right answer
for that?
Speaker 2 (29:18):
Though, there's no right answer. Okay, no, none of these
have a right answer.
Speaker 3 (29:24):
It's your answer. Yeah, But I feel like people that
come up, I imagine you asked that question to every guest, like, like,
what is the what is the normal answer? What is
the answer everyone gives you?
Speaker 2 (29:34):
Well, they either want to sit at the bar, yeah,
or they want to sit where Rory and Laurala I
always sit. Yeah, but they but they don't really have
I mean, they kind of do have a stock table
that they sit at. Yeah, that's that's usually it.
Speaker 3 (29:50):
Yeah, Okay, all right, here's one.
Speaker 2 (29:53):
Here's one. You're ready for this. Yeah, if you were stranded,
imagine being stranded and you Gilmore Girl's universe, which restaurant, diner,
or food cart would you pick as your survival spot?
Speaker 3 (30:10):
That like exists in the real world. Yes, so I'm
stranded there, huh in a Gilmour Girls universe. Yeah, but
you can pick from the ordinary world all these other food. Yeah.
I got a lot of dialogue. I feel like the
amount of pages you guys must have to memorize is
just that's what I want to talk to you, guys,
(30:31):
to you about. But I'm just sitting there being like,
I don't know how they learned this forty five minute
monologue that's at this speed. Okay, I will go with
I feel like Mexican food isn't huge in and start all.
I don't know why that way, but I feel like
(30:52):
that's something that I would need to have there. And
where we film Paradise is in this little, this cute,
little bohemian town in Mexico called Salulita. It's is right
outside of Portavarta. Beautiful little town. If you have a chance,
you should go. And they have a they have a
(31:14):
like a Mexican taco cart there that is the most
amazing tacos I've ever had in my entire life. It's
one of those that has like a huge thing of
meat that's spinning around with like a pineapple on top
of yep, like a machete and he's like slicing off
perfect little slices into these like homemade tortillas. And then
(31:35):
it's very very simple, you know. It's it's white onion
and cilantro. And then they have this is my favorite thing.
They have a thing there called Gringo Killer, which is
like this hot sauce that's black, like black as the night,
and they put that on there and yeah, it'll it'll
mess up your stomach, but it is the best taco
(31:58):
in the world. So I would like that. That's what
I would like to have if I was stranded there. Yeah.
Speaker 2 (32:03):
We have a nice taco plays around the corner here,
and it's just we try to not go too much,
you know, because it's just a little too good, too addictive. Yeah,
but the tacos are right. I'm young man. It's been
a pleasure.
Speaker 3 (32:19):
Thank you for having me, man, I'm a big fan.
This was so much fun. Anytime you want to talk
about food, I'm I'm here man.
Speaker 2 (32:25):
Oh yeah, you got to come back on. Yeah, we're
the journey is just beginning. Wells Adams, ladies and gentlemen,
thank you so much for your time. Best to your wife,
Love the guitars. You're a player, are you? Are you
a serious player? Are you in your studio? Do you
record music?
Speaker 3 (32:43):
H No, I'm a I'm it was originally a radio host,
so uh, this is like my radio studio. But yeah,
I became a radio host because I was not good
enough to make money playing music, so I just talked
to people who did what I wish I could do.
I can play, but I'm not you know, No, you know, Bob,
(33:04):
we are there.
Speaker 2 (33:05):
You go, all right, all the best, we'll talk soon.
Best of your wife, and thanks.
Speaker 3 (33:12):
For the time. Yeah, thanks so much, Scott. See what
all right?
Speaker 2 (33:14):
And that's gonna do it for us and we will
see you next time. Remember where you lead, we will follow.
Take care everybody, and don't forget. Follow us on Instagram
(33:53):
at I Am all In podcast and email us at
Gilmore at iHeartRadio dot com.
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