March 20, 2023 • 29 mins
Actor and famous pretzel maker Adam Shapiro is on with the dudes today, literally fresh from the Oscars and from the back of his van on the side of the road.
They dig into the need for comfort food and how it led to Adam's Shappy Pretzel empire. He shares secret recipes and dishes on the stars that are all twisted up over his creation. Does he have something new in the works?! Plus, Wells and Tyler dish more details from their trip to Austin.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams, an iHeart radio podcast. All right, welcome in
another new episode of Two Dudes in a Kitchen. We
have left Austin officially. I was sad to leave, Tyler.
I had so much fun. Man, do you have a
good time? But a was good to hang out with you.
I mean, you know, because we see each other once
(00:20):
a week via zoom to put together this incredible podcast,
but to get a chance to go hang out with
all the lovely folks in my heart radio, that was
a good time. And and just to be at south
By Southwest, which is one of my favorite festivals. It's
like the gathering of the cool kids. You know, they
get together once a year and it is so much fun.
(00:41):
Austin's a ridiculously awesome town, Like so much good food there.
The people they're awesome. The food there is ridiculous. The
music there is off the charts, like I don't know
if there's a better city, and that hurts me as
a guy who lived in Nashville for so long. Okay,
so we had so much so so we did just
catch everybody up and there's some cool pictures and stuff
(01:03):
on my Instagram feed and also on two dudes Instagram
fee as well, so we we got a chance to go.
I went to an amazing conference to go here Andrew
zimmern Uh speak about about the United Nations World Food Program,
So that was kind of the lighting. So I did
some smart stuff during the day, which was kind of cool.
And then you and I got together at this incredible
(01:25):
hotel which is just off of South Congress called the
Hotel Saint Cecilia, which was just sexy place right that
great hotel. It was so cool, and we got to
cook in front of a bunch of iHeart folks and
clients and stuff, and you made your your your famous
Tomahawks steak and I made a Caesar salad and we
(01:47):
got everyone drunk and everyone had an amazing time. And
then we also recorded an episode with Tyson Colet which
is going to be coming out later. But later that
night we met. I guess like I've now done the research,
but you introduced me to like maybe one of the
most amazing chefs in the world in Jose Andreas. Without
(02:08):
a question, yeah, I mean Jose Andreas, and he was
there to launch the New World World Central Kitchen cookbook
and and he did the big event with Aaron Franklin,
the barbecue god of Austin, Texas, and then we got
a chance to meet up with him later and so
we did our event, which was so much fun. And yeah,
we brought Miller and Lux to Austin and you and
(02:30):
I you became seizure certified, which is not easy to do.
So you, you and I did see us out together.
And then we did this the Tomahawk, which everyone just
flipped out over. I mean it was our forty five
day dridge tom Auxley brought down from San Francisco and
we got a chance to got to sear them and
cooked them over over Texas. Uh mesquite, which is had
(02:53):
a whole different labor of a layer of flavor and
complexities to it. Munch of thought was just incredible. And
then we got a sit up and we served in
front of everybody and we had it was it kind
of standing rom onely like everybody was having so much fun.
And then you and I'm my friend, I think there's
a future of us doing this, uh this demo podcast
thing on the road in front of people there. I
(03:15):
absolutely it was so much fun. People were actually paying
attention to us, which is just really nice to see. Yeah,
it was great, But then later that night was amazing.
I mean we went to Tyson Cole's Restaurantucci, which I
have never had better sushi in my entire life. It
was absolutely off the chain, ridiculously good. We got to
(03:39):
hang out with Tyson and that episode would be coming
out later, like either next week or the week afterwards,
so you're definitely gonna want to listen to that sushi episode.
But then getting to meet Josie Andreas, who is this
this Spaniard who has all these amazing restaurants in town
and all across the country, across the world. Probably he
(04:00):
does this thing where he goes into like places devastated
by hurricanes or earthquakes and makes food for all these people. Like,
is there a better human in the world than Josie Andreas.
I don't know. We'll get him on the podcast, for sure.
He's a dear friend of mine. I've known him forever
and we are a part of the World Central Kitchen
(04:22):
family for sure, And we've been on and we I
don't think we've ever had a chance to talk about this,
but we've been on maybe five or six what they
call deployments, and to just devastated areas. It's a world
Central Kitchen's mission is to be the first NGEO on
the ground to feed people anywhere that disaster strikes, right
(04:45):
and that could be a natural disaster, that could be
a warn toward country. They're on the ground in Ukraine
right now, and they're on the ground and probably four
or five different places that you may might even know about,
which which is which is kind of wild. I'm so
proud to introduce both of you guys to each other
as a matter of fact, so I think we're happened
such a good time of the podcast and to introduce
you to what I think is one of the most
compelling human beings on thoughtful human beings on the earth,
(05:09):
So dres And he's up for a Nobel Peace Prize.
The guys just pen yeah, so that'd be cool to
get him on the podcast. Later on down the road,
I had to fly back to la after south By
because well it was Oscar season and the Oscars were
the next night. My beautiful wife went to all the
parties and stuff and she got all glammed up, and
(05:30):
I missed that, which sucked, but we did get to
watch the Oscars, and I don't know if you got
to watch it, but Jimmy Kimmel hosted this year, and
he's hosted in the past, and like his thing is
that he curates like lunchboxes for everyone in the crowd
because it goes for so long and they get hungary.
And our guest today actually is an actor who also
(05:52):
is in the food space, and he had one of
his pretzels in the Kimmel lunchbox. And I'm very excited
to announce. So we're gonna have actor Adam Shapiro on
Two Dudes in the Kitchen coming up in just a
couple of minutes, So stick around. This is an interview
you do not want to miss. All right, Welcome back
(06:13):
to Two Dudes in the Kitchen as well as Adams
and Tyler Florence. And very excited to have on the show.
Adam Shapiro. I mean, I know you as as an actor. Yeah,
but this is a food podcast. But it looks like
you've been um kidnapped. You look like you're in the
back of a van right now, and I just make
sure are you okay? I am fully in the back
of my van. There's pretzels in here. There. Here's my
(06:36):
situation here I am. You know, I've got a two
year old and a five year old, So this van
is also my office. I feel like I want one.
I feel like I need a van out my driveway
just to go have a quiet place. You know it.
I'm telling you do it. If you can find a
sprinter van, get yourself on. It's the greatest thing in
the world. Okay, so you're driving around delivering pretzels. I
(06:59):
was talking to the listeners before we went to break
about how you kind of got into the Oscars in
a weird way. It's just a classic timeless tale of
starting a pretzel company during a pandemic. Yeah, making a
big fan out of the biggest late night television host
in the game. And then he gets a job hosting
(07:21):
the Oscars and then he he tells you to put
four thousand pretzels under every seat. It's it's you know,
it's it's happened. It's a million times before me. It's
a tale as all this time. Yeah. How great is
Jimmy Kimmel. By the way, I just saw him a
week and a half ago at a restaurant in la
and I've known him casually and and and um, but
he loves food. He loves chefs. Um, he's a great
(07:45):
cook himself. Uh. And he just always kind of like
this food focused foodie guy. And it's great to have
him in the late night world. Yeah, he's the coolest. Um.
You know, we got to know him really well when
my wife was doing Scandal for a decade at a BBC.
She was constantly on Kimmel's show. And like, we announced
both of our pregnancy know both kids that we had,
(08:06):
We announced the pregnancies on Kimmel's show. He also called me.
Jill Leederman, who used to run his show, called me
and was like, Nick Foles is here. This was twenty
four hours after Nick Foles won the Super Bowl for
the Eagles, which for me was a religious experience. They
were like, come down to the show right now, if
you want to meet Nick, he's here. Well, we'll keep
(08:26):
we'll introduce you to him. So some of the biggest
moments in my life have happened Kimmel's show. And yeah,
and so you know, right when I started making these
pretzels in my kitchen during the lockdown, one of the
first batches we sent out was to Jimmy. We knew
you'd love him. And so he's been ordering pretzels there
(08:47):
at the show now for two and a half years.
And he called and he was like, let's do the Oscars.
Why don't we put us off pretzel in there, every
seat of the Oscars. And I was like, let's do it.
I'll take care of the pretzels. You take care getting
me and my wife on that red carpet. We're done.
Where Okay? So I gotta ask, though, why pretzels? Okay?
(09:11):
Wells a fantastic question. I love it. So I grew
up in Philadelphia when the pandemic started, so many of
us sort of retreated into our kitchens, and you know,
if ever there was a time for comfort food, it
was those first few weeks of the pandemic where we
were like, what is going to happen? You know, what
are we doing? And it wasn't just comfort food from
(09:34):
like wherever it is you are now. It was like
people needed comfort food from their childhood, like wherever they
were when they were kids. This is what we needed,
right And so for me growing up in Philly that
was Philadelphia sawt pretzels and my five year old who
was two at the time. Albi. I was like, man,
I gotta figure out what to do with this kid
every day locked in our house, you know. And so
(09:57):
we just started cooking and big king. And then one
day I was like, let's do a Philly pretzel. I
don't know how to make one. I've never seen somebody
make one in their house, but let's try it. And
it took me a couple months of like trial and error,
but you know what I had the time, I wasn't
doing anything, and uh and then one day I brought
(10:17):
a batchel of pretzels out of the oven, and Katie,
my wife, was just like, this is it. This is
a Philly soft pretzel, which is a very specific thing.
It's not like every other soft pretzel. And um, so
I started dropping them off to other Philly x pats
that live in LA just putting them on their just
pretzel bombing people, putting it on their porch, knocking on
(10:37):
the door and running back to my car, you know,
Pretzel pretzel bomb baby, and and uh, it just started
steam rolling from there. Wild. What's the secret ingredient? What
makes if you can divulge? I mean, you know, first
of all Philly pretzels have a very specific flavor and shape.
(11:00):
The shape and the process in which they're baked is
what really differentiates than from any other uh pretzel? Have
you got one of that van of yours? Yes? Hold one,
Hold one. I'm not saying it looks like a hot
dog one, but it doesn't not look like a hot
dog one either. Right, Okay, check this out. I'm literally
like on the top of a table in the back
of my venims. All right. So there there's the bag
(11:23):
we individually wrapped these pretzels in. And then here is
a Philly soft pretzel. It's sort of a figure eight
shaped infinity. Yes, infinity. I like that. Forever it's a
forever pretzel. Yeah, it will never die. If you really
(11:45):
love her, all right, you gotta get her. I think
that's a Zales tagline. I'm not sure if you can
use that, but I like it. Are we gonna use this?
There it is? So there's the Philly pretzel. So yeah,
like I also, it was doing so much baking during
the pandemic. I was like, I started looking into how
to make pretzels, and I was like, why don't people
use milk and butter? I feel like that would make
(12:07):
it so much better. Why are all pretzels just like vegan?
So I started using milk and butter, and then all
of a sudden, just prenzel explosion in your mouth. I
don't even know what to say. It's the best flavor
of a soft pretzel I've ever had. Can you break
it open? Break it up and show everybody, because I
think the fluffy texture where you talking about Beause Almo
sounds like like Japanese milk bread. Yeah, let's break one open. Yeah,
(12:33):
these milk bread is a perfect example. By the way,
my father used to teach every summer in Tokyo at
Temple University, and we would go to Tokyo and we
would just crush Japanese milk bread all the time, so uh,
very soft. Then the yeah, there's the Japanese milk bread interior.
(12:53):
You know, you got to dip it in speakers lie
to give it that that um what they call gelatinization
him of the outside of the of the dough. And
then that's also gives it that great jusaposition between the
beautiful brown outside of the pretzel and the white interior.
If you didn't you didn't do that, it would just
be a white pretzel. Yeah. Are they poached them baked right? Yes?
(13:16):
So then we just put them in the in the
solution and then we salt him and bakeham. Yeah. Yeah, fantastic.
And you got a whole facility in La I'm sure right,
because you know where do you think where does one
bake four thousand pretzels for the Oscars? Like, we're not
in your house, right? No? No? So my wife gave
me two months that if I was serious about this company,
I would have to move out of the house and
into an industrial bakery. And I've gone from one to another,
(13:39):
to a bigger and bigger and bigger, and now we're
at a huge bakery on Fairfax and Beverly here in
La called the Diamond Bakery. She gave you sixty days.
Sixty days, She's like, if this is a real thing,
you gotta get that. Because the house was covered in
flour and it was the middle of lockdown, so I
couldn't hire anybody to help. It was just me making
(14:00):
pretzels pretty much twenty two hours a day, and I
would sleep for At the end of the day, I
would jump in the pool to wash myself off with
the flour and I'd wake up three three hours later
and start baking. That's amazing. I gotta ask you, what
is the perfect condiment for your infinity pretzels? Okay, oh man,
(14:21):
I love this infinity pretzel thing. We're going with the
perfect condiment. In Philly, everybody loves mustard on their pretzels.
And there's a real big argument in Philly of what
the best type of mustard is for a pretzel. Is
it yellow or is it spicy brown? Do you guys
have a preference? I like, you know, to me, I
like spicy brown. I feel like that. That's just kind
of like the way you go right, like really good,
(14:43):
like stone brown, like really good musts. You got some
spicy brown right there away. Well check this out. So
one of my pet peeves was not having enough mustard
in a packet to fill a full pretzel or a
hot dog. And those mustard pets are so small, right, yeah,
Like it's ridiculous they're Yeah. So I made it Shappy
(15:03):
Pretzel custom double flavored double sighted mustard dagon. Why sho't
you spicy brown and the yellow both in there? You
can mix it together? Can you? Can you snip both
and make a zig zag because you can snip both.
It's all about sniffing both. I actually worked well do
you know about sniffing both? Um, I don't even know
(15:25):
what that means. I had drinks and last weekend in Austin,
he snipped both. And I aren't gonna be having any
kids anytime soon. Wells both. By the way, say to
Sarah for me. I love Sarah. Yeah, um, I feel
(15:45):
like also we might live near each other because well
as I've seen you running in my neighborhood with your
shirt off a couple of times. Yeah, yeah, yeah, and
it's and it's just daunch reminder that I need to
go back to the gym at some point. Yeah, Studio City,
I was looking great right now. Yeah, Well, once you
send me over some of those these pretzels, it might
(16:07):
be all downhill. So I made this double sided muster packet.
I think that's the ultimate condiment. But you know, I
would be remiss to say that these This is a
Southern California pretzel company, and there's one thing Southern Californians
love to dip their pretzels in. It's a spicy halopeno cheese.
Oh and I'd like that too, I like that, so
sometimes we didn't think arcading and stuff like that. And
(16:30):
then this is the god's honest truth. I'm not a
big mustard fan. I like catch up and I put
catch Up on my pretzels and I got beat up
several times in a grade school because of it. Now
I'm saying I would beat you up, but i'd want
to know why, Like catch up? Is there nothing left
in the fridge, I'd go apple sauce for had to
catch up? Apple sauce, wowsers. You know, I put apple
(16:53):
sauce on my potato lotkis right. I think it all
kind of fits, right, it's a yeah of cousins. Yeah,
it's all food. This is kind of at a left field, Adam.
But I have you ever been to Johnny Pastrami's in
like Culver City, you know what? I haven't, And I've
heard that. I've heard about Johnny Pastrami's many a time. Well,
(17:15):
they have like the most amazing mustard there. Like every
time I go, I get like three or four like
little ramikins of it because it's like really really really spicy,
like almost like wasabi spicy really and yeah, yeah, so
I don't I don't know, I gotta get some of
your pretzels and then try it with some Johnny pastrami mustard,
(17:35):
because that's that's my go to. You know what, I'll
make you. I'll make you some pretzel buns and you
can put the pastrami on the on the pretzel, and
then you put the spicy mustard on that. We then
now we're cooking with gas. Now we're tot ca. So
I want I want that as a hot dog bun too.
Do you think like that soft you know, would be
perfect for a hot dog bun? Yeah, I really want
(17:57):
that as a hot bunter. And even like a big
like sausage, like a big sort of spicy sausage on
top of that. I got where do you live? By
the way, where are you coming from? I'm northern California.
Got a three restaurant in San Francisco about a half
five day. We may have a big announcement next week
on two jigs in a kitchen by the way, because
like we got some there's a paperwork coming today. It
(18:18):
could be very interesting. Wows there's oh I will be
tuning in. I was. I really liked the Paul Fiege
episode the other day. I Yeah, tall Figue who was
talking to you guys about his cocktail books and his
and his cocktail and his and his arting stall gin.
He's a friend of mine. I love Paul Figu And
during the pandemic he started doing this daily cocktail live Instagram. Yeah,
(18:41):
and it was a big inspiration for me and Shappy Pretzel.
I was like, you know what, I should be getting
up every day and doing something every day, you know,
like and watching Paul do it every day kind of
inspired me to keep the pretzel thing going. And I'm
so glad I did. I love that, Like, depending on
where you're from, was like the derivative of your pandemic thing,
(19:03):
Like everyone is silver everyone is silver Lake made sour
dough for some reason. Yeah, yeah, you know everyone back
in Nashville, all my friends they were making like hot chicken.
And I love the Philly guys, like we gotta do pretzels,
so we're doing. It's so funny because of all those
Silver Lake people making sour dough. There was no yeast
(19:24):
in Los Angeles. I remember this. There was literally I
was buying yeast like in dark Alleys from guys for
like one hundred. A couple of packets found, So what
the Colfax market and I think we live close together,
so I think I know you know where that is.
I went and I was like, I found like the
last like three packets and try to make sour dough.
Oh man, I went to I finally found some some
(19:46):
yeast at a store. I forget what store was. I
think it was like deep in van Nis and I
grabbed like ten packets and then I got to the register.
They were like two packets only like they were like
ratting the So it was. It wasn't easy starting this company.
In the beginning there was no yeast, you know, and
but yeah, and then the Oscar thing, which is where
(20:07):
we are today. Like we you know, this week we
started shipping nationwide on gold Belly, so you do that.
We did four thousand pretzels for the Oscars. We're about
to start every Sunday morning at Smorgesburg, which is one
of my favorite things in La down that found amazing.
We were just there last weekend shooting the great food
Struck Ray someplace is amazing. The whole area road downtown.
(20:29):
I saw you guys. I saw you guys shooting last weekend.
I was there. You should have walked up and said, hi, man,
I really should have. I was. I was. I was
really focused on like where we were going to start
setting up the next day. And I was also I
had my mouthfule, I was eating like everything in that
I could live there. I think that community where Smorgiesburg
is and for all the folks are listening to the
(20:50):
podcast in Los Angeles, look it up and go if
you haven't gone. I think it's so much fun to
every weekend, right, it's every weekend, it's every Sunday, and
it's incredible. There's a beer guard and there's barbecue. There's
there's a place called All About the Cinnamon, which is
like a cinnamon bun pop up that is so insanely good. Um.
And then we're gonna be right next to them, Shappy
(21:11):
Pretzel's gonna be right next them. It's gonna be really fun. Congratulations.
I think that you know, having that direct customer interaction
with folks as you're starting to scale at the same time.
So use gold Belly as your national distribution point, but
blow it out every day and use that as social
right and really good to feedback and make a lot
of friends. I think it's good for you, man. I
love that advice. Honestly, that's why I wanted to do
(21:34):
this company. Like it's being at the pop up under
the tent, slinging pretzels, rebetting people, you know, creating a community.
I honestly never thought I would hear the words like
pretzel community. But this pretzel community has like gotten me
through the last couple of years, you know, and out
they come out, Yeah, they really do. And it's really fun.
(21:58):
And then I'm not saying it's coincidence, but the Philadelphia
Eagles have been incredibly successful since I started this company.
I don't know what you know, what I mean, you can, yeah,
put that together as you wish. But the Super Bowl,
we did five thousand pretzels in LA for the Super
Bowl for Eagles feeling. Yeah, that's crazy. It's been wild.
(22:21):
It's been totally wild. But yeah, that's what I'm most
excited about. Smorganesburg. I can't wait to just see people again.
It's been a little bit. So if people want to
buy your pretzels that don't live in Los Angeles, where
do you just go to gold? They just go to
gold Belly, Okay, yeah, type in shappy pretzel on gold belly.
You just get yourself a dozen pretzels overnight right at
your doorsteps. Do you guys have an Instagram? Oh yeah, yeah,
(22:44):
So my Instagram is Shappy Shafts and my pretzel Instagram
is Shappy Pretzel. Shappy was the name everybody used to
call me in summer camp growing up. Own It Davy.
I actually just finally trademarked the name yesterday. It took
like two and a half years for humans. So after
the Oscars, I gotta know, did any other celebrities reach
(23:05):
out to you because they had that pretzel underneath their ass?
And the Oscars night, Oh, first of all I got.
One of my favorite things was waking up after an
insane Sunday night. We went to the after parties where
ever it was wild, and I woke up to just
like a billion emails of different people sort of forwarding
(23:28):
me other social media posts of people at the Oscars,
sort of taking pictures with the pretzels. Like one of
my favorite ones is just a video of Antonio Boundaries
who's like, we're eating pretzels and the Oscar. It was
like one of my favorite videos. And then Guiermo del Toro,
who is, you know, as an actor, I was speaking
(23:49):
out at the Oscars. I mean, I've never I've never
been to the Oscars. I don't know a lot of
people that have the oscars. It's not like the Oscars
are a rite of passage, like, oh, you've been acting
for twenty five years, you go to the Oscars, Like
there's a good chance you could be an actor in
Hollywood forever, not go to the Oscars. So I was like,
gonna take full advantage of the situation. And I was
geeking out because this is some of my favorite actors,
(24:11):
favorite directors and a lot of people I've worked with.
And so Giermo del Toro goes to Jimmy Kimmel Alive
the next day with his Oscar statue and he starts
talking about the pretzels. Right, He's like, thank you for
bringing them. I loved him. They were like, mana from heaven.
I was like, you gotta be kidding me. Yeah, And
your Instagram post was so good too, but man, thank
(24:32):
you brother the legend himself. You know, they talking about
your pretzels on Jimmy Kimmel, which is so cool. Man.
It was the coolest and so final. I just reached out,
and then I woke up the next morning and I
had a bunch of dms from people saying, hey, I
know his manager. I know that, a bunch of people
who had contacts with him. And so it only took
me twenty four less than twenty four hours after he
(24:53):
was on Kimmel to be at his doorstep with a
nice fresh batch of pretzels gave him to him last night.
It was awesome. I think you're gonna blow up, man.
I mean I think that the especially this very specific
like Philly pretzel, because everybody's had a like a saw
pretzel before. But I think it's a whole big thing.
I think this is gonna be big man. Welcome to
the Welcome to food world? Did I mean? It's kind
(25:15):
of fun, right? Don't you think coming from you that
means the world? I I it's so cool. I've been
a part of the food world as a super fan forever,
so you know, for me, it's like my wife and
I met so many people at the oscars on Sunday,
but like, who was the one I completely geeked out
about and the only one I asked for a picture of?
Wolfgang Puck. He's a man, and I love that. I
(25:40):
made pretzels for Wolfgang's october Fest event in LA last year,
and I was we made a bunch of pretzels. It
was an amazing event. It was so nice. All his
food was there, and then I just sort of supplemented
the pretzels and then I'm I'm sort of walking around
the event and then wolf Gangs coming towards me. He said,
are you the one who made the pretzels? And I went, yeah, yeah,
(26:04):
that's me, Shappy. He goes, you need to move your van.
Was like, yeah, yeah, pretzel guy, move it, move it.
Your van's blocking the entrance. This is a fancy place.
I'm like, yeah, yeah, yeah yeah, chef we chef we
we I am. But yeah, I told him that story
(26:26):
and he loved it. It was it was the best.
That's awesome, man. Well, Adam, we know you're busy either
solving mysteries in your van or kidnappy people or delivering pretzels,
whatever you're doing in that van. We know you're busy,
but we wanted to say thank you so much for
coming on. Two dudes in the kitchen. I so appreciate
the invitation. I love you guys and you know. I was.
(26:47):
I was in Budapest the last nine months shooting a
John Wick prequel TV series called The Continental Cool, which
was the coolest thing I've ever done in my life. Yeah. Also,
running the pretzel company from Buda pest was just it
was more of a more of an adventure than I
went on in the show. Yeah. And now you're in
(27:09):
a van in your driveway. Yeah, full circle, it's full circle, babies. Well, dude,
it's so nice to talk to you. We got to
get together. We live in the same neighborhood. Run, let's
go for a run. Maybe we'll take our shirts off
and we'll get well, eat some pretzels. Yeah. Perfect, I
love it. It sounds like a day. We'll make a
(27:29):
day of it. Man. Well, Adam Shapiro, thank you so
much again. You guys are awesome. Tyler, it was a pleasure. Yeah, congratulations. Man,
all right, guys, see you soon come get some pretzels. Hell,
that guy's awesome. Yeah, he's a ball of energy. You know.
You know when people kind of stumble into successes at
(27:51):
some point in their life. I take a right hand turn,
and they had no idea that a little passion or
a side hustle could be there, you know, the you know,
the next best day of the rest of the life.
And it looks like this guy's found in the great
little like industry that will be big. You know. Yeah,
I'm very very exciting and inspiring hopefully to a lot
of people out there that you know, they make something
(28:13):
at home, or they're really passionate about somebody that they
grew up with in their hometown. I mean, they want
to start their own thing. That's you know, there's no
better day than today or tomorrow just to crank that
stuff up. It So I'm so proud of it. That's awesome. Yeah,
And I feel like that's a that's definitely an inspiring
story for everyone listening out there. Like the trick to
having the best job is doing something that you would
(28:35):
do for free. And I think that he would make
pretzels for free just because he likes to do it
with his kids and stuff. And now that he has
this whole other job and he gets to make so
many people happy. All uh, guerro Mo del Toro or
Wolf getting Puck right, I mean, how blonkers is that
he's also an absolutely fantastic actor. Like that's how I
(28:58):
know him, you know, hum and a really really good
guy too, So it's great to have him on the
podcast for sure, and to be able to kind of
share a story because I just think everybody has that
little thing inside of them that there's diana go do
and they just need a reason. And tomorrow is a
great day to go do that. Yeah, go do it
all right? This is fun man Um. Now I'll go
(29:18):
get myself a pretzel, I think, Yeah, get out of it. Yeah,
I wish I was still in LA. I would go
check it out for sure, but I'm you don't wanna do?
Is gonna buy someone gold? Yeah, I'm gonna get something
to the house. Yeah, let's go do it all right, guys,
thanks so much for listening to Two Dudes in the Kitchen.
We'll be back next week and we'll continue to make
you hungry. See you guys, all right, guys, thanks for listening.
Follow us on Instagram at two Dudes in a Kitchen.
(29:38):
Make sure to write us a review and leave us
five stars. We'll take that and we'll see you guys
next time. See you next time.
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams, an iHeart radio podcast. All right, welcome in
another new episode of Two Dudes in a Kitchen. We
have left Austin officially. I was sad to leave, Tyler.
I had so much fun. Man, do you have a
good time? But a was good to hang out with you.
I mean, you know, because we see each other once
(00:20):
a week via zoom to put together this incredible podcast,
but to get a chance to go hang out with
all the lovely folks in my heart radio, that was
a good time. And and just to be at south
By Southwest, which is one of my favorite festivals. It's
like the gathering of the cool kids. You know, they
get together once a year and it is so much fun.
(00:41):
Austin's a ridiculously awesome town, Like so much good food there.
The people they're awesome. The food there is ridiculous. The
music there is off the charts, like I don't know
if there's a better city, and that hurts me as
a guy who lived in Nashville for so long. Okay,
so we had so much so so we did just
catch everybody up and there's some cool pictures and stuff
(01:03):
on my Instagram feed and also on two dudes Instagram
fee as well, so we we got a chance to go.
I went to an amazing conference to go here Andrew
zimmern Uh speak about about the United Nations World Food Program,
So that was kind of the lighting. So I did
some smart stuff during the day, which was kind of cool.
And then you and I got together at this incredible
(01:25):
hotel which is just off of South Congress called the
Hotel Saint Cecilia, which was just sexy place right that
great hotel. It was so cool, and we got to
cook in front of a bunch of iHeart folks and
clients and stuff, and you made your your your famous
Tomahawks steak and I made a Caesar salad and we
(01:47):
got everyone drunk and everyone had an amazing time. And
then we also recorded an episode with Tyson Colet which
is going to be coming out later. But later that
night we met. I guess like I've now done the research,
but you introduced me to like maybe one of the
most amazing chefs in the world in Jose Andreas. Without
(02:08):
a question, yeah, I mean Jose Andreas, and he was
there to launch the New World World Central Kitchen cookbook
and and he did the big event with Aaron Franklin,
the barbecue god of Austin, Texas, and then we got
a chance to meet up with him later and so
we did our event, which was so much fun. And yeah,
we brought Miller and Lux to Austin and you and
(02:30):
I you became seizure certified, which is not easy to do.
So you, you and I did see us out together.
And then we did this the Tomahawk, which everyone just
flipped out over. I mean it was our forty five
day dridge tom Auxley brought down from San Francisco and
we got a chance to got to sear them and
cooked them over over Texas. Uh mesquite, which is had
(02:53):
a whole different labor of a layer of flavor and
complexities to it. Munch of thought was just incredible. And
then we got a sit up and we served in
front of everybody and we had it was it kind
of standing rom onely like everybody was having so much fun.
And then you and I'm my friend, I think there's
a future of us doing this, uh this demo podcast
thing on the road in front of people there. I
(03:15):
absolutely it was so much fun. People were actually paying
attention to us, which is just really nice to see. Yeah,
it was great, But then later that night was amazing.
I mean we went to Tyson Cole's Restaurantucci, which I
have never had better sushi in my entire life. It
was absolutely off the chain, ridiculously good. We got to
(03:39):
hang out with Tyson and that episode would be coming
out later, like either next week or the week afterwards,
so you're definitely gonna want to listen to that sushi episode.
But then getting to meet Josie Andreas, who is this
this Spaniard who has all these amazing restaurants in town
and all across the country, across the world. Probably he
(04:00):
does this thing where he goes into like places devastated
by hurricanes or earthquakes and makes food for all these people. Like,
is there a better human in the world than Josie Andreas.
I don't know. We'll get him on the podcast, for sure.
He's a dear friend of mine. I've known him forever
and we are a part of the World Central Kitchen
(04:22):
family for sure, And we've been on and we I
don't think we've ever had a chance to talk about this,
but we've been on maybe five or six what they
call deployments, and to just devastated areas. It's a world
Central Kitchen's mission is to be the first NGEO on
the ground to feed people anywhere that disaster strikes, right
(04:45):
and that could be a natural disaster, that could be
a warn toward country. They're on the ground in Ukraine
right now, and they're on the ground and probably four
or five different places that you may might even know about,
which which is which is kind of wild. I'm so
proud to introduce both of you guys to each other
as a matter of fact, so I think we're happened
such a good time of the podcast and to introduce
you to what I think is one of the most
compelling human beings on thoughtful human beings on the earth,
(05:09):
So dres And he's up for a Nobel Peace Prize.
The guys just pen yeah, so that'd be cool to
get him on the podcast. Later on down the road,
I had to fly back to la after south By
because well it was Oscar season and the Oscars were
the next night. My beautiful wife went to all the
parties and stuff and she got all glammed up, and
(05:30):
I missed that, which sucked, but we did get to
watch the Oscars, and I don't know if you got
to watch it, but Jimmy Kimmel hosted this year, and
he's hosted in the past, and like his thing is
that he curates like lunchboxes for everyone in the crowd
because it goes for so long and they get hungary.
And our guest today actually is an actor who also
(05:52):
is in the food space, and he had one of
his pretzels in the Kimmel lunchbox. And I'm very excited
to announce. So we're gonna have actor Adam Shapiro on
Two Dudes in the Kitchen coming up in just a
couple of minutes, So stick around. This is an interview
you do not want to miss. All right, Welcome back
(06:13):
to Two Dudes in the Kitchen as well as Adams
and Tyler Florence. And very excited to have on the show.
Adam Shapiro. I mean, I know you as as an actor. Yeah,
but this is a food podcast. But it looks like
you've been um kidnapped. You look like you're in the
back of a van right now, and I just make
sure are you okay? I am fully in the back
of my van. There's pretzels in here. There. Here's my
(06:36):
situation here I am. You know, I've got a two
year old and a five year old, So this van
is also my office. I feel like I want one.
I feel like I need a van out my driveway
just to go have a quiet place. You know it.
I'm telling you do it. If you can find a
sprinter van, get yourself on. It's the greatest thing in
the world. Okay, so you're driving around delivering pretzels. I
(06:59):
was talking to the listeners before we went to break
about how you kind of got into the Oscars in
a weird way. It's just a classic timeless tale of
starting a pretzel company during a pandemic. Yeah, making a
big fan out of the biggest late night television host
in the game. And then he gets a job hosting
(07:21):
the Oscars and then he he tells you to put
four thousand pretzels under every seat. It's it's you know,
it's it's happened. It's a million times before me. It's
a tale as all this time. Yeah. How great is
Jimmy Kimmel. By the way, I just saw him a
week and a half ago at a restaurant in la
and I've known him casually and and and um, but
he loves food. He loves chefs. Um, he's a great
(07:45):
cook himself. Uh. And he just always kind of like
this food focused foodie guy. And it's great to have
him in the late night world. Yeah, he's the coolest. Um.
You know, we got to know him really well when
my wife was doing Scandal for a decade at a BBC.
She was constantly on Kimmel's show. And like, we announced
both of our pregnancy know both kids that we had,
(08:06):
We announced the pregnancies on Kimmel's show. He also called me.
Jill Leederman, who used to run his show, called me
and was like, Nick Foles is here. This was twenty
four hours after Nick Foles won the Super Bowl for
the Eagles, which for me was a religious experience. They
were like, come down to the show right now, if
you want to meet Nick, he's here. Well, we'll keep
(08:26):
we'll introduce you to him. So some of the biggest
moments in my life have happened Kimmel's show. And yeah,
and so you know, right when I started making these
pretzels in my kitchen during the lockdown, one of the
first batches we sent out was to Jimmy. We knew
you'd love him. And so he's been ordering pretzels there
(08:47):
at the show now for two and a half years.
And he called and he was like, let's do the Oscars.
Why don't we put us off pretzel in there, every
seat of the Oscars. And I was like, let's do it.
I'll take care of the pretzels. You take care getting
me and my wife on that red carpet. We're done.
Where Okay? So I gotta ask, though, why pretzels? Okay?
(09:11):
Wells a fantastic question. I love it. So I grew
up in Philadelphia when the pandemic started, so many of
us sort of retreated into our kitchens, and you know,
if ever there was a time for comfort food, it
was those first few weeks of the pandemic where we
were like, what is going to happen? You know, what
are we doing? And it wasn't just comfort food from
(09:34):
like wherever it is you are now. It was like
people needed comfort food from their childhood, like wherever they
were when they were kids. This is what we needed,
right And so for me growing up in Philly that
was Philadelphia sawt pretzels and my five year old who
was two at the time. Albi. I was like, man,
I gotta figure out what to do with this kid
every day locked in our house, you know. And so
(09:57):
we just started cooking and big king. And then one
day I was like, let's do a Philly pretzel. I
don't know how to make one. I've never seen somebody
make one in their house, but let's try it. And
it took me a couple months of like trial and error,
but you know what I had the time, I wasn't
doing anything, and uh and then one day I brought
(10:17):
a batchel of pretzels out of the oven, and Katie,
my wife, was just like, this is it. This is
a Philly soft pretzel, which is a very specific thing.
It's not like every other soft pretzel. And um, so
I started dropping them off to other Philly x pats
that live in LA just putting them on their just
pretzel bombing people, putting it on their porch, knocking on
(10:37):
the door and running back to my car, you know,
Pretzel pretzel bomb baby, and and uh, it just started
steam rolling from there. Wild. What's the secret ingredient? What
makes if you can divulge? I mean, you know, first
of all Philly pretzels have a very specific flavor and shape.
(11:00):
The shape and the process in which they're baked is
what really differentiates than from any other uh pretzel? Have
you got one of that van of yours? Yes? Hold one,
Hold one. I'm not saying it looks like a hot
dog one, but it doesn't not look like a hot
dog one either. Right, Okay, check this out. I'm literally
like on the top of a table in the back
of my venims. All right. So there there's the bag
(11:23):
we individually wrapped these pretzels in. And then here is
a Philly soft pretzel. It's sort of a figure eight
shaped infinity. Yes, infinity. I like that. Forever it's a
forever pretzel. Yeah, it will never die. If you really
(11:45):
love her, all right, you gotta get her. I think
that's a Zales tagline. I'm not sure if you can
use that, but I like it. Are we gonna use this?
There it is? So there's the Philly pretzel. So yeah,
like I also, it was doing so much baking during
the pandemic. I was like, I started looking into how
to make pretzels, and I was like, why don't people
use milk and butter? I feel like that would make
(12:07):
it so much better. Why are all pretzels just like vegan?
So I started using milk and butter, and then all
of a sudden, just prenzel explosion in your mouth. I
don't even know what to say. It's the best flavor
of a soft pretzel I've ever had. Can you break
it open? Break it up and show everybody, because I
think the fluffy texture where you talking about Beause Almo
sounds like like Japanese milk bread. Yeah, let's break one open. Yeah,
(12:33):
these milk bread is a perfect example. By the way,
my father used to teach every summer in Tokyo at
Temple University, and we would go to Tokyo and we
would just crush Japanese milk bread all the time, so uh,
very soft. Then the yeah, there's the Japanese milk bread interior.
(12:53):
You know, you got to dip it in speakers lie
to give it that that um what they call gelatinization
him of the outside of the of the dough. And
then that's also gives it that great jusaposition between the
beautiful brown outside of the pretzel and the white interior.
If you didn't you didn't do that, it would just
be a white pretzel. Yeah. Are they poached them baked right? Yes?
(13:16):
So then we just put them in the in the
solution and then we salt him and bakeham. Yeah. Yeah, fantastic.
And you got a whole facility in La I'm sure right,
because you know where do you think where does one
bake four thousand pretzels for the Oscars? Like, we're not
in your house, right? No? No? So my wife gave
me two months that if I was serious about this company,
I would have to move out of the house and
into an industrial bakery. And I've gone from one to another,
(13:39):
to a bigger and bigger and bigger, and now we're
at a huge bakery on Fairfax and Beverly here in
La called the Diamond Bakery. She gave you sixty days.
Sixty days, She's like, if this is a real thing,
you gotta get that. Because the house was covered in
flour and it was the middle of lockdown, so I
couldn't hire anybody to help. It was just me making
(14:00):
pretzels pretty much twenty two hours a day, and I
would sleep for At the end of the day, I
would jump in the pool to wash myself off with
the flour and I'd wake up three three hours later
and start baking. That's amazing. I gotta ask you, what
is the perfect condiment for your infinity pretzels? Okay, oh man,
(14:21):
I love this infinity pretzel thing. We're going with the
perfect condiment. In Philly, everybody loves mustard on their pretzels.
And there's a real big argument in Philly of what
the best type of mustard is for a pretzel. Is
it yellow or is it spicy brown? Do you guys
have a preference? I like, you know, to me, I
like spicy brown. I feel like that. That's just kind
of like the way you go right, like really good,
(14:43):
like stone brown, like really good musts. You got some
spicy brown right there away. Well check this out. So
one of my pet peeves was not having enough mustard
in a packet to fill a full pretzel or a
hot dog. And those mustard pets are so small, right, yeah,
Like it's ridiculous they're Yeah. So I made it Shappy
(15:03):
Pretzel custom double flavored double sighted mustard dagon. Why sho't
you spicy brown and the yellow both in there? You
can mix it together? Can you? Can you snip both
and make a zig zag because you can snip both.
It's all about sniffing both. I actually worked well do
you know about sniffing both? Um, I don't even know
(15:25):
what that means. I had drinks and last weekend in Austin,
he snipped both. And I aren't gonna be having any
kids anytime soon. Wells both. By the way, say to
Sarah for me. I love Sarah. Yeah, um, I feel
(15:45):
like also we might live near each other because well
as I've seen you running in my neighborhood with your
shirt off a couple of times. Yeah, yeah, yeah, and
it's and it's just daunch reminder that I need to
go back to the gym at some point. Yeah, Studio City,
I was looking great right now. Yeah, Well, once you
send me over some of those these pretzels, it might
(16:07):
be all downhill. So I made this double sided muster packet.
I think that's the ultimate condiment. But you know, I
would be remiss to say that these This is a
Southern California pretzel company, and there's one thing Southern Californians
love to dip their pretzels in. It's a spicy halopeno cheese.
Oh and I'd like that too, I like that, so
sometimes we didn't think arcading and stuff like that. And
(16:30):
then this is the god's honest truth. I'm not a
big mustard fan. I like catch up and I put
catch Up on my pretzels and I got beat up
several times in a grade school because of it. Now
I'm saying I would beat you up, but i'd want
to know why, Like catch up? Is there nothing left
in the fridge, I'd go apple sauce for had to
catch up? Apple sauce, wowsers. You know, I put apple
(16:53):
sauce on my potato lotkis right. I think it all
kind of fits, right, it's a yeah of cousins. Yeah,
it's all food. This is kind of at a left field, Adam.
But I have you ever been to Johnny Pastrami's in
like Culver City, you know what? I haven't, And I've
heard that. I've heard about Johnny Pastrami's many a time. Well,
(17:15):
they have like the most amazing mustard there. Like every
time I go, I get like three or four like
little ramikins of it because it's like really really really spicy,
like almost like wasabi spicy really and yeah, yeah, so
I don't I don't know, I gotta get some of
your pretzels and then try it with some Johnny pastrami mustard,
(17:35):
because that's that's my go to. You know what, I'll
make you. I'll make you some pretzel buns and you
can put the pastrami on the on the pretzel, and
then you put the spicy mustard on that. We then
now we're cooking with gas. Now we're tot ca. So
I want I want that as a hot dog bun too.
Do you think like that soft you know, would be
perfect for a hot dog bun? Yeah, I really want
(17:57):
that as a hot bunter. And even like a big
like sausage, like a big sort of spicy sausage on
top of that. I got where do you live? By
the way, where are you coming from? I'm northern California.
Got a three restaurant in San Francisco about a half
five day. We may have a big announcement next week
on two jigs in a kitchen by the way, because
like we got some there's a paperwork coming today. It
(18:18):
could be very interesting. Wows there's oh I will be
tuning in. I was. I really liked the Paul Fiege
episode the other day. I Yeah, tall Figue who was
talking to you guys about his cocktail books and his
and his cocktail and his and his arting stall gin.
He's a friend of mine. I love Paul Figu And
during the pandemic he started doing this daily cocktail live Instagram. Yeah,
(18:41):
and it was a big inspiration for me and Shappy Pretzel.
I was like, you know what, I should be getting
up every day and doing something every day, you know,
like and watching Paul do it every day kind of
inspired me to keep the pretzel thing going. And I'm
so glad I did. I love that, Like, depending on
where you're from, was like the derivative of your pandemic thing,
(19:03):
Like everyone is silver everyone is silver Lake made sour
dough for some reason. Yeah, yeah, you know everyone back
in Nashville, all my friends they were making like hot chicken.
And I love the Philly guys, like we gotta do pretzels,
so we're doing. It's so funny because of all those
Silver Lake people making sour dough. There was no yeast
(19:24):
in Los Angeles. I remember this. There was literally I
was buying yeast like in dark Alleys from guys for
like one hundred. A couple of packets found, So what
the Colfax market and I think we live close together,
so I think I know you know where that is.
I went and I was like, I found like the
last like three packets and try to make sour dough.
Oh man, I went to I finally found some some
(19:46):
yeast at a store. I forget what store was. I
think it was like deep in van Nis and I
grabbed like ten packets and then I got to the register.
They were like two packets only like they were like
ratting the So it was. It wasn't easy starting this company.
In the beginning there was no yeast, you know, and
but yeah, and then the Oscar thing, which is where
(20:07):
we are today. Like we you know, this week we
started shipping nationwide on gold Belly, so you do that.
We did four thousand pretzels for the Oscars. We're about
to start every Sunday morning at Smorgesburg, which is one
of my favorite things in La down that found amazing.
We were just there last weekend shooting the great food
Struck Ray someplace is amazing. The whole area road downtown.
(20:29):
I saw you guys. I saw you guys shooting last weekend.
I was there. You should have walked up and said, hi, man,
I really should have. I was. I was. I was
really focused on like where we were going to start
setting up the next day. And I was also I
had my mouthfule, I was eating like everything in that
I could live there. I think that community where Smorgiesburg
is and for all the folks are listening to the
(20:50):
podcast in Los Angeles, look it up and go if
you haven't gone. I think it's so much fun to
every weekend, right, it's every weekend, it's every Sunday, and
it's incredible. There's a beer guard and there's barbecue. There's
there's a place called All About the Cinnamon, which is
like a cinnamon bun pop up that is so insanely good. Um.
And then we're gonna be right next to them, Shappy
(21:11):
Pretzel's gonna be right next them. It's gonna be really fun. Congratulations.
I think that you know, having that direct customer interaction
with folks as you're starting to scale at the same time.
So use gold Belly as your national distribution point, but
blow it out every day and use that as social
right and really good to feedback and make a lot
of friends. I think it's good for you, man. I
love that advice. Honestly, that's why I wanted to do
(21:34):
this company. Like it's being at the pop up under
the tent, slinging pretzels, rebetting people, you know, creating a community.
I honestly never thought I would hear the words like
pretzel community. But this pretzel community has like gotten me
through the last couple of years, you know, and out
they come out, Yeah, they really do. And it's really fun.
(21:58):
And then I'm not saying it's coincidence, but the Philadelphia
Eagles have been incredibly successful since I started this company.
I don't know what you know, what I mean, you can, yeah,
put that together as you wish. But the Super Bowl,
we did five thousand pretzels in LA for the Super
Bowl for Eagles feeling. Yeah, that's crazy. It's been wild.
(22:21):
It's been totally wild. But yeah, that's what I'm most
excited about. Smorganesburg. I can't wait to just see people again.
It's been a little bit. So if people want to
buy your pretzels that don't live in Los Angeles, where
do you just go to gold? They just go to
gold Belly, Okay, yeah, type in shappy pretzel on gold belly.
You just get yourself a dozen pretzels overnight right at
your doorsteps. Do you guys have an Instagram? Oh yeah, yeah,
(22:44):
So my Instagram is Shappy Shafts and my pretzel Instagram
is Shappy Pretzel. Shappy was the name everybody used to
call me in summer camp growing up. Own It Davy.
I actually just finally trademarked the name yesterday. It took
like two and a half years for humans. So after
the Oscars, I gotta know, did any other celebrities reach
(23:05):
out to you because they had that pretzel underneath their ass?
And the Oscars night, Oh, first of all I got.
One of my favorite things was waking up after an
insane Sunday night. We went to the after parties where
ever it was wild, and I woke up to just
like a billion emails of different people sort of forwarding
(23:28):
me other social media posts of people at the Oscars,
sort of taking pictures with the pretzels. Like one of
my favorite ones is just a video of Antonio Boundaries
who's like, we're eating pretzels and the Oscar. It was
like one of my favorite videos. And then Guiermo del Toro,
who is, you know, as an actor, I was speaking
(23:49):
out at the Oscars. I mean, I've never I've never
been to the Oscars. I don't know a lot of
people that have the oscars. It's not like the Oscars
are a rite of passage, like, oh, you've been acting
for twenty five years, you go to the Oscars, Like
there's a good chance you could be an actor in
Hollywood forever, not go to the Oscars. So I was like,
gonna take full advantage of the situation. And I was
geeking out because this is some of my favorite actors,
(24:11):
favorite directors and a lot of people I've worked with.
And so Giermo del Toro goes to Jimmy Kimmel Alive
the next day with his Oscar statue and he starts
talking about the pretzels. Right, He's like, thank you for
bringing them. I loved him. They were like, mana from heaven.
I was like, you gotta be kidding me. Yeah, And
your Instagram post was so good too, but man, thank
(24:32):
you brother the legend himself. You know, they talking about
your pretzels on Jimmy Kimmel, which is so cool. Man.
It was the coolest and so final. I just reached out,
and then I woke up the next morning and I
had a bunch of dms from people saying, hey, I
know his manager. I know that, a bunch of people
who had contacts with him. And so it only took
me twenty four less than twenty four hours after he
(24:53):
was on Kimmel to be at his doorstep with a
nice fresh batch of pretzels gave him to him last night.
It was awesome. I think you're gonna blow up, man.
I mean I think that the especially this very specific
like Philly pretzel, because everybody's had a like a saw
pretzel before. But I think it's a whole big thing.
I think this is gonna be big man. Welcome to
the Welcome to food world? Did I mean? It's kind
(25:15):
of fun, right? Don't you think coming from you that
means the world? I I it's so cool. I've been
a part of the food world as a super fan forever,
so you know, for me, it's like my wife and
I met so many people at the oscars on Sunday,
but like, who was the one I completely geeked out
about and the only one I asked for a picture of?
Wolfgang Puck. He's a man, and I love that. I
(25:40):
made pretzels for Wolfgang's october Fest event in LA last year,
and I was we made a bunch of pretzels. It
was an amazing event. It was so nice. All his
food was there, and then I just sort of supplemented
the pretzels and then I'm I'm sort of walking around
the event and then wolf Gangs coming towards me. He said,
are you the one who made the pretzels? And I went, yeah, yeah,
(26:04):
that's me, Shappy. He goes, you need to move your van.
Was like, yeah, yeah, pretzel guy, move it, move it.
Your van's blocking the entrance. This is a fancy place.
I'm like, yeah, yeah, yeah yeah, chef we chef we
we I am. But yeah, I told him that story
(26:26):
and he loved it. It was it was the best.
That's awesome, man. Well, Adam, we know you're busy either
solving mysteries in your van or kidnappy people or delivering pretzels,
whatever you're doing in that van. We know you're busy,
but we wanted to say thank you so much for
coming on. Two dudes in the kitchen. I so appreciate
the invitation. I love you guys and you know. I was.
(26:47):
I was in Budapest the last nine months shooting a
John Wick prequel TV series called The Continental Cool, which
was the coolest thing I've ever done in my life. Yeah. Also,
running the pretzel company from Buda pest was just it
was more of a more of an adventure than I
went on in the show. Yeah. And now you're in
(27:09):
a van in your driveway. Yeah, full circle, it's full circle, babies. Well, dude,
it's so nice to talk to you. We got to
get together. We live in the same neighborhood. Run, let's
go for a run. Maybe we'll take our shirts off
and we'll get well, eat some pretzels. Yeah. Perfect, I
love it. It sounds like a day. We'll make a
(27:29):
day of it. Man. Well, Adam Shapiro, thank you so
much again. You guys are awesome. Tyler, it was a pleasure. Yeah, congratulations. Man,
all right, guys, see you soon come get some pretzels. Hell,
that guy's awesome. Yeah, he's a ball of energy. You know.
You know when people kind of stumble into successes at
(27:51):
some point in their life. I take a right hand turn,
and they had no idea that a little passion or
a side hustle could be there, you know, the you know,
the next best day of the rest of the life.
And it looks like this guy's found in the great
little like industry that will be big. You know. Yeah,
I'm very very exciting and inspiring hopefully to a lot
of people out there that you know, they make something
(28:13):
at home, or they're really passionate about somebody that they
grew up with in their hometown. I mean, they want
to start their own thing. That's you know, there's no
better day than today or tomorrow just to crank that
stuff up. It So I'm so proud of it. That's awesome. Yeah,
And I feel like that's a that's definitely an inspiring
story for everyone listening out there. Like the trick to
having the best job is doing something that you would
(28:35):
do for free. And I think that he would make
pretzels for free just because he likes to do it
with his kids and stuff. And now that he has
this whole other job and he gets to make so
many people happy. All uh, guerro Mo del Toro or
Wolf getting Puck right, I mean, how blonkers is that
he's also an absolutely fantastic actor. Like that's how I
(28:58):
know him, you know, hum and a really really good
guy too, So it's great to have him on the
podcast for sure, and to be able to kind of
share a story because I just think everybody has that
little thing inside of them that there's diana go do
and they just need a reason. And tomorrow is a
great day to go do that. Yeah, go do it
all right? This is fun man Um. Now I'll go
(29:18):
get myself a pretzel, I think, Yeah, get out of it. Yeah,
I wish I was still in LA. I would go
check it out for sure, but I'm you don't wanna do?
Is gonna buy someone gold? Yeah, I'm gonna get something
to the house. Yeah, let's go do it all right, guys,
thanks so much for listening to Two Dudes in the Kitchen.
We'll be back next week and we'll continue to make
you hungry. See you guys, all right, guys, thanks for listening.
Follow us on Instagram at two Dudes in a Kitchen.
(29:38):
Make sure to write us a review and leave us
five stars. We'll take that and we'll see you guys
next time. See you next time.
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