Salem Waterfront Hotel, Broadway Restaurant Group & Restaurateur and Chef Kimbal Musk

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Episode Transcript

(00:00):
You're listening to Food for Thought withBilly and Jenny, brought to you by
the Box Center. For more thanfifteen years, this dining duo has been
eating their way through New England,mixing it up with top chefs, jumping
behind the line of the hottest restaurants, and giving you the inside scoop on
where to wine, dine and spendyour time. So get ready, it's
Food for Thought giving you something tochew on. Hi, everybody, welcome

(00:22):
into Food for Thought. Billy Costahere and we got a pack show for
you. Okay, first and foremost. Later in the show, we're going
to be talking to Elon Musk's brother, Kimball Musk, who has a cookbook
coming out. He is a restauranttour In fact, he's got restaurants in
Boulder, Colorado, in Chicago aswell as in Denver. But I want

(00:46):
to talk about the cookbook because that'sthe new project. And you know what,
generally speaking, we want to findout how the Musk family is doing,
you know how I worry about themanyway, That's coming up later in
the show. Also joining us onthe show this week is Andrew Colegan,
friend of mine who is the generalmanager at Prima in Charleston, which,
by the way, is a premierrestaurant in Charlestown. I love it.

(01:10):
It's constantly packed it. We'll betalking with Andrew, but right now I've
got my old buddy, Mike Crockett, and I caution everybody. When Mike
Crockett steps in as a guest andthe co host, I cannot be responsible
for anything he says or does onthe show. Am I lying? Aj?
Nope? He I always have thenumb button ready. Yeah, in

(01:32):
broadcast, we have what we calla dump button. Then what is it
like ten seconds? Yep, delayedwhen Mike comes in, it's a thirty
second delay because it's usually that thevulgar Anyway, Mike, good to see
you, buddy. How are you. It's good to see you, mister
Kraft. Okay, So I'm sittingin a chair that happens to be taller
than those chairs. I don't evenknow where they came from. But yeah,

(01:55):
that's a Missus Kraft George Bailey.So yeah, that's a real story.
It's a rumor that Robert Kraft makessure his chair in the in the
suite at jill At Stadium is tallerthan everybody every place he goes. He
carries four phone books when he goeson the real crater or something, and
probably needs more than that. Anyway, Mike Crockett is here. Mike Crockett,

(02:19):
of course owns and operates the SaleWaterfront Hotel and multiple other ventures across
the North Shore, as well asa beautiful Marblehead mass So welcome back,
Mike. Now you guys at theSalem Waterfront Hotel, you're in the middle
of some serious renovations there. We'refinishing the last floor of rooms. We
should be open next week on thesecond floor. The other floors are complete,

(02:43):
So there's just a couple of littlethings punched the list, and then
we started the lobby and the restaurantdownstairs. Start Sunday. Wow. Yeah,
we have to have done three weeks, so you're basically doing the entire
hotel. Yeah. Yeah. Theother thing that might not be done this
year is the pool. Okay,so that's right, they have an indoor
pool. Yeah, we need tomention, did you ever do laps in

(03:06):
there? Oh? That's right.We had to get that extra throw ring
in with the billy do the dogpaddle. It's a good work this weekend.
I think the dog paddle is underratedas a workout. Yeah, you
know, you do enough laps withthe dog paddle and you know you're really
not going to drown anything. Didn'tyou go swimming last weekend? Yes?

(03:29):
I did. Yeah, let's notgo there. Okay. See that's what
I mean. He always brings upuncomfortable topics. Okay, So now I
have to tell everybody. I keepmy boat at the Charlestown Marina. By
the way, last year named thenumber one larger marine beautiful in America.
It's beautiful. So I'm walking Titus, my wonder dog, down the docks.

(03:51):
It was pouring rain out and heslipped getting onto the boat. I
don't know if I told you this, Aja. So, all of a
sudden, Titus is in Boston Harbor. Oh no, and sinking fast because
you know, he's a rescue pit. Pits aren't known. Here's a dolphin.
He's basically all muscle. Yeah,I mean, so now I'm like
freaking out, and you know,I've got a torn rotator. I'm trying

(04:11):
to pull him out of the waterat sixty pounds and he's in the water
and I'm freaking and all of asudden, I see his face sinking under
the water with this look of terrorin his eyes, and I said,
screw it, I got to getin. So I fully clothed, had
to jump into the harbor and figureout a way to get him out.
The good news is I did.Boy. Thanks for bringing up such a
painful memory. Just shows you.You know you are Superman. I got

(04:34):
to tell you, superbilly Superman.Same thing. You know. It's funny.
The minute we hit the dock,you would look really good in that
red speed up. I still havethat, do you. Yeah. Minute
the two landed on the dock,we both just lied there, you know,
breathing exhaust. Oh my god,what the f just happened? But

(04:56):
it happened, and Titus is fine. Thanks for bringing it up, right.
So back to the renovations at thehole. So the pub is going
to be done over to yeah wherethe bar is gonna be literally by Sunday
night, the bar will be out, uh, and we'll start flooring on
Monday, and hopefully within two weeks, uh, it should be mostly done.
The hard part is waiting for thefurniture, which is always the kicker,

(05:21):
and the outdoor patio is always indemand, and are you doing any
work out there. Yeah, I'mgonna more seating, more, more heaters,
like any like every year. Yougotta you gotta just update. People
are looking for it. So we'regonna have some boat swings. H crazy
looking. We found some old dooresup Main and we're gonna cut them into
seats. There you go. Yeah, and let's not forget your hotel happens

(05:44):
to be attached to your marina.Yep. So if there were any boaters
listening, yeah, check out.Obviously not as nice as the one that
Billy's at now because he dumped us. You know, it was name number
one in America. I'm just saying, okay, wow, that's good.
So we look forward. Now Mother'sDay is right around the corner, and

(06:04):
we could talk more about it,but typically you guys do a huge blowout
for Mother's Day. Yeah, people, it's amazing. You know, when
we're first in the business twenty yearsago, Easter was really big and Mother's
Day was okay. Now Mother's Dayis just huge. Yeah. You know,
we have like three or four seatingsand they're all full. I mean,
everybody wants to go out for Mother'sDay. They don't do anything for

(06:25):
Father's Day, Billy, I wasgonna say that it's the lost holiday.
Yeah, it bugs me every year. Yeah, you cannot get a reservation
at a restaurant for Mother's Day.Father's Day. You can go anywhere you
want and just walk right in.Oh, I know you literally you get
a book. It's crazy. Everyplace fills up. Yeah, and we're
coming up on Easter as well.What's the big plan for Easter? Easter

(06:46):
is the same thing. It's abuffet, so it's only a couple of
seatings. But Easter doesn't seem tobe as big a holiday. But it's
it's like anything that usually fills uplast minute. Everyone. People don't like
to make ham so yeah, theyalways want to go out. Who just
go out? Yeah, you justsit there and have everybody bring food or
a buffet. You just walk upto the buffet and all right, we
got to take our first break ofthe show again. A reminder Elon Musky

(07:09):
brother Kimball has got a cookbook out. He wanted to call in and talk
about it. He's going to joinus on the show. Andrew is in
studio right now. He's the generalmanager. He's out at Prima in Charlestown,
which is one of my favorite restaurantson the planet right now, So
we'll have Andrew join the conversation fromBroadway Restaurant Group and that's coming up next.

(07:29):
Hang in, you're listening to Foodfor Thought, brought to you by
the Box Center and Salem Waterfront Hotelin sweets Hey. Everybody, welcome back
to Food for Thought. Billy Costa. Here, we've got Mike Rocket from
the Salem Rata Front Hotel acting bypopular demand as not only a guest but
a co host. And again Icaution you, I can't be responsible for
anything that comes out of his mouthduring this show. But in the meantime,

(07:53):
Andrew Corgan is here, good friendof mine. Andrew, good to
see you, buddy, Good tosee you, Billy. Broadway Restaurant Group.
Run us down on all of therestaurants you guys operate, oh boy.
Yeah. So it started in SouthBoston with Lincoln Tavern, then went
to Loco, then Coppo, thenFat Baby, two to four Hunters,
and we're also affiliated with a coupleof the restaurants in Charlestown that I opened

(08:16):
Monuments seven years ago and then Waverleyas well a year ago and Pretma just
opened last June. Yeah. WhenI first met you, Andrew, you
were I think the bar director atMonument Yeah, I was, yeah,
yeah, thank you. Yeah,it's a great spot. I held a
special place in my heart for sure. And I know Eric was going to
join us on the show this morning, but he's under the weather, a

(08:37):
little under the weather. He couldn'tmake it. I tried to go out
one of the other partners, butthey left me to fend for myself.
So and I think they were behaving, but you know, they had other
things come up, so it's allgood. Michelle and I had dinner just
well last weekend, I think itwas wed and Eric came over to the
table. Very nice guy. Buthe scares me, should he? Why

(09:00):
not? I mean the guys he'she's he's an awesome guy to work with.
He's an awesome guy to work for. Uh. He's been in the
industry a very long time, youknow, back in the day with the
Lions group, so he knows hisway around the bar. He used to
be a bouncer. Maybe that's whyhe and maybe that's it. He's still
carrying that certain yeah, yeah image. It looks like he could just take
my head. A boxer too,so see what I mean. So okay,

(09:22):
I'm justified. Yeah, but anice guy, Mike guy. Yeah,
yeah, he's a great guy.Just Billy left with a brown stand
in his pants. He was talkingabout here's the first one over the Bow
by Prima. I was looking atyour website. That's not it's not on
your restaurant group. It's actually noton the website. It's oh like it's

(09:46):
doesn't say it's affiliated. Yeah,you know, it's it's kind of I'm
not sure why exactly it's on there. It's not like a secret. But
you know, there are different partners, so different involvement in some of the
restaurants. So Prima has different partnersMonument and Waverley, but you know Prima
also has different partners than all theplaces. Yeah, so it's kind of
different. So do you just stayand what? Do you ever get shuffled

(10:07):
around? And I don't. I'vebeen in Charlestown for seven years. So
he's going from the bartender bar managerat Monument to opening Waverley and now here,
So now as a GM role,a little bit of a different role,
but I love it. It's it'sa new challenge, it's a new
restaurant. It's a beautiful space.Yeah, we're just people listening that don't
know Prima Prima. Years ago,Mike was the original Olives Todd English and

(10:31):
Olives and then for several years becamea legal seafood. Yeah. Yeah,
the Legal Oysteria. It was likea concept place for legals, and he
tried a bunch of those different things, like the test kitchen. Yeah,
it seems like just went right backto league. Yeah, and then you
know they got bought and then sothat space became available. Oh yeah yeah
Smith and people restaurants. Yeah,that's right. So walk us through Prima.

(10:56):
Yeah, I mean I can standsit here and talk about Prima to
what's your favorite thing to eat?So Premium is amazing. It's an Italian
steakhouse. We do everything made inhouse. We have a wonderful mozzarella bar
where we make mozzarella to order.We also make stratch of tella, which
is like the inside barada that isdelicious as well. I would probably get
our caesar salad with our brown butterbread crumbs. They are little bread crumbs

(11:18):
on every single bite, so youget a crunch and all them pasta.
Wise, I would probably do thepeachy, the spicy peachi pasta, which
is I always like to describe itas a yoki and a udon noodle had
a baby. So you do itwith induya, which is like a spicy
salami, so it's got a littlekick to it, a little mint for
a little added extra and a littleextra zip. And then the bucatini matsuichiana

(11:39):
is delicious as well. Housemade baconfat spaghetti red sauce really delicious and it
wears steakhouse too, So I wouldget sixteen ounce ribbi or twenty seven I
had Ribi was delicious, or thetwenty seven ounce bone in Rabbi is delicious,
or it can go big with atomahawk or a Porterhouse and Mike,
they have a back room that everybodywhen they go to the restaurant for the

(12:01):
first time, they say, hey, did you see the back room?
And I know there was a backroom when Todd had olives there and it
was but you guys did a beautifuljob back there. So who gets to
go to the back room? Isthat like only private parties? Yeah,
so the back room, you knowwith Olives it was kind of we thought
was an afterthought. It was kindof like just extra seating for when it

(12:24):
was legals as well. So Ericand our the design team Assembly Designs,
had a vision for it and reallyblew it out. It's beautiful. It
has a bar back there or fireplace, really nice lounge seating. So we
see that sort of upon request.If you don't have events, we st
kind of base it off like whorequests to go back there, and based
on the size of the party,will try to accommodate the best how many
people can back there. It's abouttwenty five seated, so it's relatively small,

(12:48):
maybe closer to thirty five ish standingroom for like pastops and stuff,
but if seated, dinner would beroughly around twenty five to the So you
can book the back room, youcan get a birthday party, you can
you can boak the back room.Yeah, we are. We also have
another space that's attached to the restaurantthat we're about to start renovating on,
so it's going to be another privateEVENTDS space, which we're very excited for.

(13:11):
I'm not sure the timeline on that, but probably next six months or
so, so we're really excited forthat and the warmer weather's coming. You
will have outdoors. We will havea patio. The in the in the
front of the restaurant, all thewindows open up to the beautiful patio.
You have City Square right there,beautiful park. It's it's really a great
Yeah, right on the Freedom Trail. So if anyone's visiting Boston, you

(13:33):
walk right by when you're on theFreedom Trail and you can see, you
know, the second Bridge, youcan see the TD Garden. It's really
a beautiful venue. Where do Ipark when I go there? That's a
great question, the very good question. It's a very good question. You
have to go there. I haveto go there. It's difficult questions,
but I love it. Yeah,it's Uh, most of the mostly around
the restaurant is just city parking,resident parking, but there are visitor spots.

(13:54):
And after six pm you don't needa permit to park there. That's
the that's the best part. Yeah, exactly, And especially Charlestown and Healthy
is very happy. Before six youget parked, so after opposite. Yeah.
So then on our website you'll seesome some recommendations for parking. There
are a couple of parking lots.If you have trouble, I can give

(14:15):
you a hot tip after circling fouror five times. Well it was a
Saturday or Friday night. But ConstitutionMarina is right around the corner and they
have a big parking lot. Yes, so I said, wait a minute,
if I recall Constitution Marina has aparking lot. We went over there
and parked and it's like a reallyshort walk. Yeah, exactly, and
that's on our on our website aswell. That's website. That's great,

(14:37):
that's what we're looking at. Soyou have a bunch of places to park.
Yes, yeah, yeah, itis. The people can get,
you know, a little caught offguard because it is the city. We
have a special dedicated parking lot.But don't have worry about for restaurants and
bosses if they ever passed that toweris going to hurt the restaurants. Oh
that we were talking about them theshow this week. I'm a little nervous
about Oh my shell Woo now wantsto test this thing. It's proposal at

(15:01):
this point, but if approved duringthe busy hours around the city to help
ease the congestion. In fact,it's called congestion point pricing. They want
to electronically charge your car the minuteyou enter Boston, like fifteen maybe twenty
five dollars. Now you haven't evenarrived. You still have to park.
I heard as high as fifty though, Oh yeah, for trucks and everything.

(15:22):
But yeah, and on certain reallybusy days, probably like when there's
an event going on in the city. Yeah, it's just like going through
a toll and one of those electronictools. Yeah, and they hit your
car. They can only hit itonce a day. So if you leave
the city and come back, you'vealready paid and you're already in the system.
So you go to you go tothe hospital. You actually have to

(15:43):
I'm telling you something. And what'sthat mean for Uber drivers? And it's
gonna hurt everybody? And that wasmy first thought. By the way,
how is this going to affect businessesand or well Andrew restaurants in the city.
Yeah, I'm not sure I had, you know, I've yet to
hear about this, but yeah,I would. I would hope it wouldn't
affect us too much. I mean, the good thing is we are neighborhood

(16:03):
restaurants, so we get a lotof people, a lot of people walking
from Charlestown. A lot of peoplenow coming from the North End, which
is great, and we're we're veryclose to the garden, so people come
here before the you know, Celticsor Bruins games or concerts, so it's
great to have. You know.What jumps right out at me too when
I'm at Prima is your service isoutstanding, you must have a really good

(16:26):
training program. And if that's thecase, so you the trainer. Yes,
yeah, I mean you know,I have over ten years of restaurant
experience, so yes, I guessthe training program does come for me.
But we rely heavily on our onour current staff, our servers and our
bartenders to train up all the newpeople that we hire. So we really
rely a lot on them, andthey've been doing a great job. So
I'm really happy with our teams.People are constantly coming by checking on you

(16:49):
everything. Okay, it's like regular, yeah, and it's really cool.
So now, Andrew, when whenwe have our kiss concerts and our jingle
balls, I have like limited callsfrom people asking me for tickets. Are
you the guy at Premium? BecauseI know I call you when I need
a reservation. So on average,on a Friday Saturday. How many calls

(17:10):
do you get last minute? Iget a decent amount of calls, and
it's all spread throughout the week.But I definitely get a lot of calls,
you know, evening of like,hey, you got any rum And
you know, I do my best. I do my best. People understand
though that we're a busy restaurant,especially on the weekends. Everyone's trying to
get in there. But we dohave a reservation manager, Scott, who
helps us out as well. Yeah, but yeah, it's it's definitely it's

(17:30):
definitely a hot spot and we hopeto keep it that way. Yeah.
And by the way, if youwant Andrew's cell phone, it's six and
seven. No, I'm kidding.A couple of minutes ago, we're talking
to Mike about plans for Mother's Day, for Easter, things like that.
It's saying the Waterfront Hotel, wehave to take a break, but when
we come back, we'll find outwhat is going on with the Broadway a
restaurant group for the holidays. Standby you're listening to Food for Thought brought

(17:52):
to you by the Box Center andSale and Waterfront Hotel in sweets. Hey,
folks, welcome back. To Foodfor Thought. Billy Costi here.
I've got my buddy Rockets Sailing WaterfrontHotel undergoing immense renovations. It looks beautiful
already, and you're what about halfwaydone now, Mike, Well with the
room's about ninety in a couple ofminutes ago. We're asking you about your

(18:14):
giant easter plans and Mother's Day.It's always packed, ballroom sold out way
in advance. And Andrew is herefrom Broadway Restaurant Group. Let's start with
Prima in Charlestown. Do you guysdo anything for Mother's Day? Yeah,
Mother's Day will be open for abrunch and we're very excited for it.
We definitely this is our first Mother'sDay. But as I can say from
the other restaurants in Charlestown, weare always busy for brunch in general,

(18:37):
but especially on Mother's Day, sowe'll definitely book up reservations, open up
thirty days. And how about Waverleydown the street will definitely be open for
Mother's Day. To another amazing brunchspot that will be open for Mother's Day.
Same with Monument as well. Soit's our buddy Michael, and I
know Rich Tomari really well. Ishe's still doing these sinatras? Yes,
I believe he is still doing SinatraSundays. Everyone loves that. It's such
a good time. He's such agood time. You're flying him all over

(19:00):
the country now. And by theway, congratulations, Rich Damari is engaged,
Is he really? Yeah? RosieWoods a news anchor in Rhode Island,
Providence, Rhode. So we've nevermet her. I've never met her.
I've met her. She used tobe my intern. How weird is
that? No, Rich was myintern and Rosie was my intern and years
later they're getting married. The matchmaker. Yeah, so cop he looks great

(19:26):
for Eidy, doesn't he. So? Coppo Lincoln, all of them doing
Mother's Day? Yeah, all doingMother's Day brunch. Yeah, so it
should be a good, good businessfor all of them. Now, what
are the Southeast restaurants as part ofyour restaurant group? What are they doing
for Saint Patrick's Day? Oh?Yeah, Saint Patrick's Day will be a
good one. Yep. I'm sureall the restaurants, Coppo Lincoln, Loco

(19:47):
will all be open. I knowthat South Bostin bars do have to close
early on Saint Patrick's Day, butI'm sure there's the fun in Yeah,
that's where then why would they dothat? Though I know I do it
is it's true day, do youknow what I mean? But everyone's just
gonna go get hammered in the backyard, yeah, or by the way on
the sidewalk. Yeah, you know, you know. I hosted the South

(20:08):
the Sealthy Parade, the Saint PatrickState Parade two with three years running.
Yeow, those awesome green shoes oneyear. Yeah, patent leather lime green
shoes. In fact, I gotthem from your uncle Alan Gimbley at Gimbley's
Fine Men's Clothing, Danvers. Okay, we have to take a break,
but here's the deal. Joining uson the show in a little bit is

(20:30):
going to be Elon Musk's. Igot this call. I said, okay,
is this a prank? Elon Muskis coming on the show. They
said no, it's his brother,Kimball, which is fine with me.
This is food for thought. Andit so happens that Kimball has a few
restaurants around the country and he's gota cookbook on the way. So we'll
be talking with Kimball. We'll talkmore with Mike Vanda right after the break.
Hang it, you're listening to Foodfor Thought, brought to you by

(20:52):
the Box Center and Sale and WaterfrontHotel in Sweets. Hey, everybody,
we're back on Food for Thought.Billy Costa here, I've got my buddy
Mike by popular demand, he's backas a co host. And we have
Andrew Corgan, one of my goodfriends from Prima, part of the Broadway
Restaurant Group, and Prima is inCharlestown. I absolutely love it, and
Mike. I don't know if Itold you, but when I first met

(21:15):
Andrew, he was working at Monumentin Charlestown, which is part of the
group. Uh and uh. Iwas introduced to him by our buddy Alan
Ghibley. Alan Ghibley Ghibli's fine men'sclothing. Wow, you know what.
He could probably fit in your chairand he'd be the same eye. But
yeah, say, Alan was awrestling champion, Yes he was, Yeah,

(21:40):
like the eighty five pound class,that bone wreck. Ye, it's
like he's strong. Yeah. Hewent to Syracuse too. Yeah. Yeah,
captain of the football team in highschool. Wait a minute, I'm
known him for forty years. AlanGhibli the wrestling team was Syracuse. One
of those old. Yeah. Yeah, yeah, he doesn't have the quee.
So I have to see him ina singlet right now. I just

(22:03):
I think we should, Yeah,we should. I actually have a picture
of him that I actually have tooh yeah, like on a wall or
something. What's going on there?You know, I keep it in my
bathroom. Okay, that's gimblies.Find men's clothes for him. There was
no clothes. I love you,Alan, Okay, let's go Premu Charlestown.

(22:26):
I was there last week. It'sa fabulous restaurant. Or if you
listen, if you're listening, doyourself a favor, make a reservation.
Okay. Plenty of parking, plentyof places to parks. Okay, I
gave you a good tip for parkingthere. Trying to say that's that's in
Charlestown. It's hard, but herethere's seems like there's a lot of solutions.
And you know what, everybody takesubers in anyway. I bet the
majority of your customers, Andrew alot of people take ubers, And like

(22:48):
I was saying, you know,it's it's it's great that we have a
lot of regulars who live in theneighborhood, who walk which is which is
awesome. So we love that.But there is decent amount of parking,
so we should be should be fairingwith after six that you can park there
is great. Yeah, yeah,it is great. It is great.
I know you were talking about someof the favorite juices. Let's pretend we're
going in for the weekend. We'regonna have brunch. What's the star of

(23:11):
the show at brunch? Drink?What am I drinking? What are you
drinking? You're either drinking bloody Maryor Lemonchello sprits. I would say those
are those are two really fun ones. What's any bloody Yeah, what is
It's a it's a secret recipe.No, it's not one of those giant
bloodies that explodes out of the glass. No. Yeah, so we make
we make the bloody mix every week. We use freshole cand tomatoes, tomato,

(23:33):
juice, horse radish. Yeah,it's all all that good stuff,
house made hot sauce. So it'sit's a delicious You should use bacon juice
sometimes, it's awesome. Bcon juice. I never heard of that. Oh,
no, it's really good. Thereyou go. That's a good one.
I know both Lincoln and Coppo arepart of your restaurant group in South
Boston. We talked about Saint Patty'sDay, Yeah, coming up. I
always wondered what's the difference between Lincolnand Coppo. I think they both have

(23:57):
two of the biggest bars in theentire city. They do the difference.
I mean, you know, Lincoln'smore much more of a tavern with a
lot of delicious pizza and wings andand some you know, wood wood fired
grilled, and Coppo's Italian and andit has that downstairs supper club. So
you definitely got the night life downthere. We want to know how many
times my sons have called me,Yeah, can you make the call?

(24:19):
We want to go to THEA andthe supper club downstairs? What goes on
at the supper club if it's nota Sinatra Sunday? Uh? Yeah.
So they they're open for business everynight unless there's a private event. But
it's always you know, a longline trying to get down there for the
weekends and and have fun and andyou know, even for Billy there's a
long line. Yeah, even forBilly. Yeah. So what you're saying,
it's a good place to school,It is a great place. Yes,

(24:41):
it's a great place, so wecould get lucky there. Yeah,
I think even we Okay, Okay, last I was in a Byron Boston.
The girl they just look through you. Yeah, we're so old they
look they just look yeah, liketranslucent. Yeah you're thinking they think you're
the accountant of something like these creepyold guys. Yeah, they must own
the place, just behavior some foodor something. Now, Waverley it's fairly

(25:07):
new to your group, right,Yes, you took that place over when
in Charlestown. Yeah, Waverley openedabout a year ago. They're the last
fall. Waverley is an amazing place. It was formerly an old breakfast joint.
Really small restaurant, right about fiftyseats. It's beautiful. It looks
like the inside of a brownstone.Very charming, very homey. It's open
kitchen, so you can sit rightat the kitchen counter and watch them cook

(25:27):
you dinner. And isn't Sunday bruncha big deal there? Yeah, that's
another place I have to call youin advanced exactly. They do brunch seven
days a week, but especially theweekend brunch. Mike. It's like old
school bruch. I mean it's great, Yeah, it's it's delicious, and
I have chicken and waffles there.You probably did. That might have been
a special. Yeah, they havean amazing Eggs Benedict as well. I

(25:48):
love waver anyway. So the collectionof restaurants, You've got Prima in Charlestown,
Waverley and Charlestown, You've got Lincolnand Coppo and Southey. What am
I missing? Monument you fat Babytwo to four in Dorchester. All the
above, all right, and Mikea Salem Waterfront Hotel. If you haven't
been to the salemone Waterfront Hotel recently, you just haven't been because you've reinvented

(26:12):
the whole place. Yeah, it'sactually the decorations came out beautiful, a
little bit more modern, more ce. It's it's it's definitely a completely different
feel than we've had last twenty years. You want to book your weddings well
in advance. Yeah, it's likeanything, you know, weddings. It's
crazy. You know, we actuallyhave a wedding show next week, so
cool. Yeah, a lot ofvendors. Yeah, command it's but their

(26:33):
weddings are are different than they wereten, ten, twelve years ago.
Their destinations. People want to beoutside, no one gets married in the
church or temple anymore. And yourceremonies on the lawn over the harbor.
That's what they want. It's allabout the it's all about the pictures.
And you know what's great. Everythingwe've talked about between you, Mike and
you Andrew, all of them arehistorical locations. Yes about that, And

(26:55):
I don't even plan that I SalemWaterfront Hotel dot com. Mike, yes,
uh, and Andrew website Primaboston dotcom. All right, I'm gonna
get that big chair Billy at neckcraftdot com. Next time, I'll have
a big chair for you too.Hey, we got to take a break.
How about this? Elon Musk's brother, Kimball is a big time chef
restaurant owner all over the country.He's got a new cookbook coming out.

(27:17):
He wanted to call into the showand talk about it. He's up next
stand by. You're listening to Foodfor Thought brought to you by the Box
Center and Sale and Waterfront Hotel inswees Hey. Everybody, welcome back to
Food for Thought again. Billy Costahere and earlier this week, or it
might have been about a week ago, I got a phone call and I

(27:37):
was being asked, would you liketo have Kimball Musk on your radio program?
And I'm saying you mean Kimball Muskof the Musks, as in Elon
Musk. I said, yeah,I'll take Kimball any day of the week.
Kimble you there, Hi here?How you doing? How you doing?
Buddy? Thank you so much forcoming on the show. And by
the way, welcome to be atleast electronic to Boston. So, Kimball,

(28:02):
you've got a cookbook coming out,and it so happens. You've got
no way of knowing this, butI also have a couple of food and
travel television shows back here in NewEngland. And it was about three months
ago that one of my executive producerssaid, hey, listen, we want
to do a cookbook. And Isaid really, And I said, I

(28:25):
guess okay. But I got totell you something, Kimball. It's the
hardest work I've done in my entirelife. Are you finding it to be
so as well? It was amazingwhen they when when we we're a twentieth
anniversary of the Kitchen. Our restaurantsare in Boulder and Danvers, Chicago,
and reopening in Austin. The summer, and we have all of these recipes,
we have twenty years of photos.I basically just like, yeah,

(28:48):
sure, how long could this take? And they say it would take two
years. I was like two years. It's so funny, Kimball, that's
what I said. I said,oh, wait a minute, how long
is this going to take? Andthey never told me. And it's a
lot of work. You've got to, you know, meet with the chefs,
go over the recipes, take photographs, and of course the recipes you

(29:11):
got to put them down to afour person or six person thing. You
got to redo, test them all, and then you got to do photos,
and then the photos aren't right andyou want to tweak of this,
and then every single time you wantto do a reprint it takes another three
months. You're like, whoa,I work. I work a lot in
the digital world, and you canchange your website and then in a couple
of months you less in that.But but cookbooks are good old fashioned printers,

(29:34):
and they you got to get thecolor right, you got to get
the energy right right. It reallyis. It is that our old school
artisical experience, which leads me tomy next question. A Campbell, why
did you say, yes, Well, you know what I actually like these
old school artisical things. You know. For me, I work at the
tech world and I love zech.I do great things that enjoy myself.

(29:57):
But the real is when I cookfood for people, and I have this
I cook for breakfast, cook breakfastfor my eleven year old. This morning
we cook a little soft scrambled eggsand do that every morning, and I
just have so much love for it. That's a tangible creation. And even
critique the eggs every morning. Hotwhat was the right of souls? Was

(30:18):
the right about a guy? Andit's just really it's a I love cooking.
I love the experience of that tangiblereaction, and so I think the
cookbook is an extension of that.It's just about as tangible as it gets.
It literally is an old school,beautiful cookbook. Then it's going to
sit on people's shelves and they're goingto use them some of the recipe.
I'm but to find out what theythink. It's just so cool. I

(30:41):
probably should mention the book is theKitchen cookbook Cooking for Your Community, and
it's actually coming out this week.It comes out on March twelfth. If
you order now you can just soit's kimble Mouths Cookbook. You order it
now and it'll get your doorstep onMarch twelfth. What is your favorite recipes
that are in the book, Kimball, I got to say this scrambled that

(31:03):
I just cooked for my daughter.That's that's an obvious one. How do
we do that? Look from?Well, it's a it's a very simple
recipe, but it's actually a technique. So in this cookbook, we don't
just have the recipe, but youhave we have QR codes. You can
go to a video that shows thatshows me showing you how to cook the
eggs. It really is a trainingthat I got from one of the great

(31:25):
master chiefs of the fact he passedaway last year. His name is Chefellon
Sultner. Oh yeah, and heI went to French French cooking school and
he taught me how to do itomelet and a soft scramble, and then
I've tweaked it over the years andhis version takes ten minutes. My version
takes ninety seconds. And you know, when you have kids, you can't
do ten minutes, like, noway, so they won't even be in

(31:45):
the house anymore. They're like gonesomewhere else, and now you're there with
the eggs recipe. But just youdo it fast enough, and you know
even I actually I'm a system whereI put the toast in and I've cooked
the eggs before the toast has poppedup. Oh wow, that recipe,
Yeah exactly. So that's how youkeep the kids engaged, because they all

(32:07):
they all want to sit down onyou with you. They don't want to
wait ten minutes or fifteen myths forit. Now, any particular kind of
bread we're toasting up? Is ita gluten free bread? Is it a
raisin bread, a cinnamon raisin bread? Is it a wheat bread? A
multi grain what? Yeah? Myfavorite is that we have a local bakery.
I always like to use local bakeresbecause the sort of a lot of
the flowers out there are the sortof mass produced GMO corn. But if

(32:30):
you go to autismal bakery, Ihave a multi grain bread and it's but
it's using flour that is the propertyproperly grown. And some people will choose
couper free, but I find thatthose kind of flowers are just as good
for you. So it's a it'sa multi grain bread. So it has
a little bit of healthiness to it. Yeah, and I sortay a little

(32:50):
spinach on the side. I havea little vegetables. My wife actually makes
me do that. I wouldn't doit if once my wife sounds like it's
fast and easy. So when youcook on the eggs, use cream or
milk with the eggs. A goodidea water cream or milk with the eggs.
Kimball, none of the none ofthe above. Not usually large dab

(33:13):
of butter. Oh oh my god, my wife Michelle would love I have
to get this book. This isour next present from me. Kimball's book.
Now you've been the best. It'sif you know, if you love
you love cooking. It's like basicallyyou melt the butter like you're creating a
burr. You know, you're justmultifying the butter with scrambled eggs, and
then you barely even get it toa point where it's ferm. It's like

(33:34):
still kind of guy, it ismagic. Now, Kimball, you've been
described as the pioneer of farm thetable. Uh, what's that mean?
Well, it's a it's a phrasethat really came along after we opened our
restaurants. So the table sort ofwas out of a movement that that we
were part of as a few otherrestaurants as well. We actually helped farmers

(33:55):
get online and actually be able tocommunicate with the restaurants. So in two
thousand and four when we started,the farmers would leave it a little paper
chit and they wouldn't even frankly,we wouldn't even have a name of the
farm. We would know we haveno idea who gave us the vegetables,
and then they give us a call. But of course in the restaurant you're
really busy to take phone calls,and so it was this really broken process.

(34:17):
So restaurants simply just didn't work withfarmers. They would be forced to
work with these large so you know, don Semi that would pull up and
I just said, you know thatthat's not acceptable. I really want to
the quality of the food is better. I'm a really big believer in community.
In fact, my mission is communitythrough food and focus cook me through
your community, and that means let'sget to know our farmers. I got

(34:39):
to know them, and it turnsout they just didn't have computers. They
didn't know what email was. Thisis again two thousand and four, I'd
been working on the internet for tenyears before that, but a lot of
people were not online. They werenot internally considered that useful. And I
convinced all of our farmers to getonline, and even one farmer kind of
just wouldn't wouldn't do it without me, basically, and said, you show

(35:01):
me how to do it. AndI took him to Best Buy and I
didn't pay for the computer, buthe bought the computer. I went back
to his house and I set uphis little BSL motorms and and I was
like, all right, now,type in here a little little old,
you know, old email program,Type in here with your order, and
we will get it immediately, andthen we'll respond when we get a moment.

(35:22):
He was like, I was likewatching a magic trick happens. It
was hilarious. How did the thingstart for you? I? Yeah.
So I started cooking. Was eleven. I cooked for my family and I
really learned. I think I hada very good experience my first time,
which really kicked me off to becooking a lot. I went to a

(35:42):
butcher. They said take this chicken. Because I was eleven, literally I
didn't know what I was doing.Take this chicken. Put it in a
hot oven for one hour, andyou're pretty much done, like that said,
And I was like, wow,Okay, give that a try.
I came home. My mom washilarious. She's she's a well known dietician,
but she she wasn't a good cook, and she was she let me
cook. So I cooked the chickenand it was good. It's like really

(36:07):
good. But also what I realizedwas when I cooked the food, everyone
was kind of excited. My brotherand my sister and my mom. We
would all sit down, yeah,and we'd eat, and we would take
five minutes, ten minutes, twentyminutes, thirty was defending whatever the day,
the day of the week called for. And sometimes we would talk for
just a minute, and sometimes we'dtalk for a while, but every time
we would sit down and eat.And I kept that with me to this

(36:30):
day. Like I said, Isat down with my daughter this morning.
I'll sit down with my kids andfamily every evening whenever I can, even
if I'm in the middle of alot of work, I'll come home for
dinner and I'll go back to work. And I love it. It's just
one of my favorite things is tocook for my family. And I've just
hadn't been doing that since I wasa kid before. We go very quickly
and we'll come back after the break. But when the big holidays come around,

(36:52):
are you doing all the cooking forthe Musk family? And I usually
do and actually pask Thanksgiving. Ihad a little intervention from my kids now
no longer kids of ages eleven totwenty one, and they were They basically
said, we do appreciate your cooking, we love it, but we want
to do part of the cooking.We want to My son wants to do

(37:13):
the mass potatoes, my daughter wantsto do You want to do the sweet
potatoes with Marshbellows, which is somethingI would never do, Like I'm a
farm the table, real food guy. Are you kidding me, Kimball,
Hold that thought, Hold that thought. I've got to go to break.
Okay, but we've got Kimball Muskon the phone, who happens to be
Elon Musk's brother. I'm sure you'resick of hearing that, but we'll take

(37:35):
a break and all I want totalk about your restaurants too, and you
can walk us through it right afterthe break. Thanks Kimball, you're listening
to Food for Thought brought to youby the Box Center and Salem Waterfront Hotel
in sweet Hey. Everybody, welcomeback to Food for Thought. This is
very cool. We've got Kimball Muskon the phone. Kimball, where are
you calling us from? I'm callingfrom Boulder, Colorado, where we have
one of our original restaurants, theKitchen, and now you've got three with

(38:00):
a fourth on the way. Yeah. So we have one in Denver,
one in Chicago, and we're goingto open up in Austin, Texas in
October this year, which was thefirst location Boulder, Boulder. Yeah.
Describe the restaurants to us. I'mguessing it's severely round, farm to table,
right, Yeah, So the restaurantis farmed to table, shared plates,

(38:20):
so it's an upscale restaurant. Soit's kind of like if you think
of about Novoo for Japanese food.We are the kitchen is for formed to
table, so we have shared plates, mostly shared plates where you can have
incredible tarrots that I think, Ihonestly in our restaurant that carrot dish is
our number one dish, and it'sso strange that carrots would be our number
one dish. Yeah, but itis really when you go try to give

(38:43):
me the mostly creative way to makea carroc, give me the most creative
way. Well, our recipe hereis, uh, it's got urfa,
which is a which is a spicethat you can find that'll that brings the
flavor out. You roast it inthe oven, you dress it in the
eartha, and you serve it witha with a with a whipped feta.
It is absolutely fantastic. Honey,are you listening, carrots? So yeah,

(39:10):
walk us through physically though the restaurantsin Boulder, Chicago, Denver,
and soon to be Austin, Texas. Yeah. So in Boulder we have
this all of our locations with thesebeautiful old buildings that we've repurposed into restaurants
our restaurant and Boulder was used tobe a bookstore, like an antique bookstore.
That's one hundred and twenty year oldbuilding. Now. The one in

(39:31):
Denver used to be the old Sugarbuilding and we restored it into our restaurant
space. The one in Chicago isin the rebuilding, the Red Murdock Building,
and it's the oldest building in Chicago'sbecause it was built nineteen oh seven,
right, or sorry, right afterthe nineteen oh seven fire, and
so all of our buildings have thisbeautiful character and it really reflects our love

(39:55):
of the community because each of thosebuildings that looks like den that looks like
Chicago, it's feel like Boulder.And so in Austin, we we're going
to have this incredibly beautiful space andI'm really excited to do something special there
as well. When does Austin openKimball in October? Okay, Now,
the book, it's called The KitchenCookbook Cooking for Your Community. It comes

(40:21):
out what March twelfth, March twelfth, As you order it now, it'll
come to your doorstep on Tuesday,March twelfth, so just in the next
few days. And in one sentence, Kimball tell everybody listening why they need
to add your book to their cookbookcollection. I would love everyone to add
my cokbook to their collection because it'sa really about community. It's about cooking

(40:43):
for your family and friends. Theseare recipes we've collected over twenty years that
are not just fantastic, but they'realso easy and fun to cook for your
family and friends. And you knowwhat, ken, will you ever get
to Boston much. I do.My daughter is actually at school there,
oh my asking where Hi? Mit, well, it's so funny. I

(41:05):
graduated, mit nothing but advanced theglasses though for no, okay, I'm
kidding, don't. They don't evenlet me on the campus. In the
fact, as a kid, Ithink I was thrown off the campus,
like escorted out by the police.I'm even kidding, Kimball. If you
come to Boston, let's get youon my dining playbook, my food and

(41:27):
travel show. That'd be awesome.I'd love to do that. I'd love
to do that. All right,Thanks, Kimball, you take care,
Thanks so much. I'm bye.Nice guy. Huh yeah, yeah,
really nice guy. Elon Musk's brother. He probably hates that by now,
right, Oh, that's all here. Oh you're Elon's brother. I know.
I'm Kimball Musk. I'm the youngestof three and I get I'm Garrett
Colgan's younger brother. Yeah, thereyou go. But anyway, we're out

(41:50):
of time. Listen. I wantto thank my Crockett. I want to
thank Andrew from Prima. Check outPrima and Charlestown. Check out the new
renovations at the Salem Waterfront hotel andup next sixty min its