Episode Transcript
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Speaker 1 (00:00):
You're listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center.
Speaker 2 (00:04):
For more than fifteen.
Speaker 1 (00:05):
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 rest lawns, and giving you
the inside scoop on where to whine, dine and spend
your time. So get ready, it's Food for Thought giving
you something to chew on.
Speaker 3 (00:21):
Hey, everybody, welcome into Food for Thought.
Speaker 4 (00:23):
Billy cost here, Glad to have you in there listening,
and it is going to be a great show. We've
got an entire panel. We've got a bunch of people
we're going to have on the show this week. That's because,
as you may or may not know, Jenny Johnson and
I have a couple of TV shows. One is Dining Playbook,
the other is Meet Boston, and we took the show
on the road.
Speaker 3 (00:44):
I took it on.
Speaker 4 (00:45):
Jenny wasn't with me, so I had my producer, my
co host from the Billy and Lisa Morning Show, Justin
with me as a co host.
Speaker 3 (00:52):
Justin.
Speaker 5 (00:53):
You're there, right, I am here, Billy, good to be here.
Speaker 4 (00:55):
My other co host that week was Mike Rocket, who
was co hosted with me several times, even on this show.
Good to see you again, Mike. So it was pretty
wild time. Part of the tour was on your boat, Mike,
and a part of the tour was by car, and
we hit a bunch of different places. I just want
to say at the outset. We started at Mike's hotel
(01:16):
and say them Waterfront Hotel. We'll get there in a
couple of minutes. But we also went to Longboards, which
is right next tour Say hello to Justin and Matt
and Matt and they wanted to be here, but they
had a family thing they had to go to. We
also went to g Bar and Kitchen and Swampskit and
Greg is here, the owner operator. He's sitting in studio.
(01:36):
We're going to talk to him.
Speaker 3 (01:37):
Boy did they have some good food there.
Speaker 6 (01:39):
Oh my, Justin just bummed out he didn't get the
lamb chops to bring them home.
Speaker 4 (01:42):
Okay, that's an inside story we're gonna share with Greg
in a couple of minutes. But we went to the
Barnacle in Marblehead too. Like I said, we hopped around.
Speaker 2 (01:53):
It was a Star Wars day.
Speaker 3 (01:55):
Oh yeah.
Speaker 4 (01:55):
And Mark is in studio here too, and he's got
Atomic which is his company. And he, by the way,
he personally, by himself, with his own hands, invented the
Island Oasis machine. Now, if that isn't a bragging right,
if you're at a bar, soow, what do you do?
(02:16):
You're familiar with the Island Oasis machineyone hammered, Yeah, I do.
And he brought a bunch of stuff. He travels everywhere
with a cooler on wheels.
Speaker 5 (02:25):
He's got a suitcase.
Speaker 4 (02:26):
Yeah, and nobody knows what's in it, So we'll find
out during the course of this show.
Speaker 6 (02:33):
I'm betting coffee, weed and booze or does he sell
weed to.
Speaker 4 (02:38):
Okay, all right, okay, We're gonna start with Mike Rockett
and his beautiful dog daughter Margaret, who's in studio.
Speaker 3 (02:45):
Hello, Margret.
Speaker 4 (02:46):
Margaret is basically running the Salem One Hotel now because
Mike's playing golf every day. So first I want to
talk about the hotel renovations quickly.
Speaker 3 (02:58):
Okay, I know you've.
Speaker 4 (02:59):
Got a lot of stuff going on for the fallen
for the winter, Mike, you guys changed the whole hotel.
Speaker 2 (03:04):
Every room, We redid every room.
Speaker 6 (03:06):
It was about a four year we we started it
about four years ago. We ordered all the material. It
took so long to get We.
Speaker 2 (03:13):
Finished it last winter. We did the lobby and the restaurant.
We rebranded that.
Speaker 6 (03:19):
We added actually a bridal suite. Took out your fitness room.
Speaker 2 (03:26):
Yeah, huge success.
Speaker 3 (03:28):
That's that's not even a joke.
Speaker 4 (03:31):
I lived at the hotel for a few or five
bill Now, why what I you're standing right here?
Speaker 2 (03:36):
Yea seven pages long.
Speaker 5 (03:39):
I've seen the binder. It says Billy's bills.
Speaker 3 (03:41):
Yeah, I trust me what I tell you.
Speaker 4 (03:44):
I think I was the only one that ever used
the gym in.
Speaker 3 (03:47):
The course of five to six years you were. There's
Margaret right there confirming and complaints.
Speaker 2 (03:52):
That's bizarre.
Speaker 4 (03:53):
Interestingly enough, though, you took out the gym so that
you could create the incredible bridal suite.
Speaker 3 (04:00):
And I've stayed in the bridle sleep.
Speaker 5 (04:04):
You can't get rid of them now.
Speaker 2 (04:06):
He steals the robes, the pillows and the robes. Look
at us.
Speaker 7 (04:10):
You wanted that giant makeup mirror vanity.
Speaker 3 (04:12):
Oh it was so nice. Yeah, I'm glad you brought
that up. Margaret so in.
Speaker 2 (04:17):
His skin creams win the towels.
Speaker 4 (04:19):
When you walk into the hotel from the lobby into
the new, newly renovated restaurant. In all the hotel rooms,
you can see right away, all due respect, there's a
woman's touch. I'm guessing a lot of it was your mom,
because she has some of the best taste I've ever
seen in satuation, in studio.
Speaker 3 (04:39):
It's beautiful, I mean, perfect, perfect taste.
Speaker 7 (04:42):
Thank you. Yeah, we worked with a great interior designer
as well, but it was a lot of our input,
mine in my mom's too.
Speaker 4 (04:50):
Of course it is. And you did a fabulous job.
I felt like I was in your home the first time.
Speaker 7 (04:55):
I learned to say exactly that's the point.
Speaker 3 (04:57):
And the bridal suite was special, Mike, thank you very
much for that.
Speaker 4 (05:00):
So now you still have the patio outside and that's
all new furniture, right.
Speaker 6 (05:06):
Yeah, we we basically threw everything away. Can I say
the hardest part was actually getting rid of it. So
it has been great.
Speaker 4 (05:12):
Sure called me or justin, we would have taken some
of it off your hands.
Speaker 2 (05:15):
We were trying to give it away. You could when
you when you have it, you can't give it away.
Speaker 4 (05:21):
It so happens. I need patio furniture. I would have
come and picked it up.
Speaker 5 (05:24):
It's beautiful. The old and the new both beautiful. You've
stayed at the hotel many, many times. It's our favorite
place to stay, and the renovations are incredible. I want
to move in there, actually, but I don't think that's allowed.
Speaker 3 (05:36):
I don't know.
Speaker 6 (05:37):
I just if you have rubber sheets, maybe.
Speaker 5 (05:43):
You know what it might just bring them.
Speaker 4 (05:44):
That's when you know my Crockett is co hosting the show.
There we go the first shot of the show. Right there,
the pool is still there.
Speaker 7 (05:52):
You didn't get rid of that, right, No, No, we
got some new pool furniture repainted it, so it looks
a lot different in there still.
Speaker 4 (05:59):
Okay, So let's talk about the fall in the winter, Margaret,
You've got a lot of things happening, and.
Speaker 7 (06:04):
So much going on in October. Of course, we still
have rooms available in October. So if you want to
come to Salem, we encourage you to come during the week.
Of course, the weekends are notoriously busy, but the weekdays
are really nice to walk around. You can still get
into all the restaurants, all the museums, and it's a
(06:25):
little bit less crowded while.
Speaker 3 (06:26):
Keeping in mind, Haunted Happenings is the.
Speaker 7 (06:28):
Entire the entire month that starts October first.
Speaker 4 (06:31):
Yeah, and by the way, if you're worried about parking,
try the ferry. I always tell people that the Salem
Ferry takes you right out of Boston.
Speaker 6 (06:37):
Salem Park has so much parking it's it's absurd.
Speaker 7 (06:41):
And it's right next to it.
Speaker 2 (06:42):
It's right next to us.
Speaker 6 (06:43):
So it's just there's plenty of plenty of parking. I
drove up and down the streets at one fourteen every day.
Speaker 2 (06:49):
The last two weeks. It wasn't that busy.
Speaker 3 (06:51):
I mean a lot of.
Speaker 6 (06:51):
People were using the commuter, but it's it's you can
drive there if you need to.
Speaker 3 (06:55):
Now, Wicked Night, the big Halloween on the.
Speaker 7 (06:58):
Wharf, is that happening?
Speaker 3 (07:00):
It is?
Speaker 7 (07:00):
It's October twenty fifth, and you are hosting the costume contest.
Speaker 4 (07:04):
So I am hosting again this year because there was
some weird woman that was a couple.
Speaker 7 (07:08):
Of years ago. Last year it was five justin.
Speaker 3 (07:10):
Did I ever tell you that story? You did?
Speaker 5 (07:12):
Yeah, there was a heavy metal or some kind of
weird no.
Speaker 4 (07:16):
But this weird woman kept going on stage and I
was you know, I go there, ye away.
Speaker 3 (07:22):
We got to take our first break in the show again.
Speaker 4 (07:24):
We've got a lot of people, a lot of places
to talk about, a lot of topics to a discuss.
Speaker 3 (07:28):
We'll take a break and we'll be right back.
Speaker 1 (07:30):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel in sweets.
Speaker 3 (07:36):
Hey, everybody, welcome back to Food for Thought. Delli Costa
here and again.
Speaker 4 (07:39):
Jenny Johnson and I do Dining Playbook on nesson Saturday
mornings at nine Sunday nights at nine. We also do
Meet Boston nine thirty Saturday mornings and nine thirty Sunday night.
And this past week I shot an episode of Dining
Playbook all over the North Shore, and some of it
we did buy water, some of it we did buy land.
And I just want to let people know that this
(08:02):
episode that we're talking about that takes us all over
the North show Some Great Places, is going to be
airing again tonight at nine o'clock. We air Saturday mornings
at nine and then again Sunday nights at nine. So
a lot of the players who were in the studio
with me right now, the entire episode airs at nine
o'clock tonight on Nesson and Justin is here, who's co
(08:23):
host and producer of the Billion Lias of morning show
on Kidz and Justin. You came to the show and
it was your debut on Dining Playbook.
Speaker 5 (08:30):
Yeah, how do you think I did?
Speaker 3 (08:32):
I thought you were fine, Mike, I thought I thought
it was great.
Speaker 5 (08:35):
Now, Mike, I have a theory that Billy only asked
me to be on the show to watch me eat. Yes,
because when you see the episode tonight, you'll see that
they were challenging me, Billy and Mike to eat all
types of food.
Speaker 3 (08:46):
Yeah.
Speaker 4 (08:46):
Well the story goes with Justin is he used to
be a big fat guy.
Speaker 3 (08:50):
Thank you and all due respect. You were beautiful fat too, Do.
Speaker 5 (08:54):
You think so?
Speaker 3 (08:55):
I thought so beautiful fat guy didn't feel great?
Speaker 2 (08:58):
But do you miss the old Justin?
Speaker 4 (09:01):
No? Because it's interesting watching Justin day to day because
he's got him so he's ripped now and I don't
even know how you do that.
Speaker 2 (09:11):
Do you dream about him?
Speaker 6 (09:13):
Okay, a little bit weird, but Justin, he's going on
the boat with you right?
Speaker 3 (09:19):
Absolutely? Should he? Should?
Speaker 2 (09:20):
He be worried?
Speaker 3 (09:21):
No, because my wife will be with me. Thank you
orry much.
Speaker 5 (09:24):
Funny Mike, you ask me we are going to Pitan
next month, and he's been trying hold on, He's been
trying to get me to sleep on his.
Speaker 2 (09:29):
Bad I know, I know, which I declined.
Speaker 7 (09:33):
Justin.
Speaker 4 (09:33):
He's talking about Michelle and I will be on the boat,
and we're not into any weird stuff, so justin talk
about this though.
Speaker 3 (09:41):
How much weight did you lose?
Speaker 5 (09:42):
I lost about one hundred and twenty pounds.
Speaker 2 (09:45):
Yeah, oh my god.
Speaker 5 (09:46):
Yeah, I got pretty big, pretty out of control. I
reached a breaking point where I had to make a change.
And you know, through working out fitness, exercise, but more
importantly diet and eating clean and tracking my food. I
was able to lose all the weight.
Speaker 3 (10:00):
And now you're doing something called intermittent fasting.
Speaker 5 (10:02):
Yeah, I only eat in a six hour window every day,
so I fast for eighteen hours.
Speaker 3 (10:07):
Does it still have to be clean food always? Yeah?
Speaker 5 (10:11):
I have cheap meals, you know, during the week, I'll
have one or two cheap meals, but yeah, all whole foods,
good food. You know you feel better when you do that.
Speaker 3 (10:18):
Well.
Speaker 4 (10:18):
See, I asked that question because strangely enough, none of
the food that you were smashing on Dining playbook. As
we toured the North Shore. I didn't think of anything
any of it as like clean.
Speaker 3 (10:29):
I mean it was great food. Yeah, but you were
eating everything.
Speaker 5 (10:32):
You guys had me lobster rolls. I was eating iron chinies.
I was eating bar Rams burger. Yeah. It was a
cheat day.
Speaker 3 (10:41):
Yeah. Who was it that had the burger that had lords?
Speaker 4 (10:44):
They had a burger in a bun, but then like
twenty onion rings stacked on top of it and justin
you had to smash it with your hands.
Speaker 5 (10:51):
It was actually quite the moment because it came out
and it's literally about eight inches high, right, it's the burger.
And then i'm you know, onion rings. And when it
came out, they said, oh you you got to pick
it apart, And in my head I thought, they know
who I am, Like, this thing will just get smashed,
and that's what I did.
Speaker 4 (11:06):
And then we're at the Barnacle in marble Head and
this is all on the show that's on Ness and
tonight at nine o'clock we went to the Barnacle and
you know you've all seen the seafood platters. It's all
fried food, right, it's fish, it's fried clams, it's onion rings,
it's French fries. And so I turned to Justin. I said, Justin,
I've got another food challenge right time. Yeah, I said,
You've got thirty seconds to complete that complete platter, and
(11:31):
you came damn close.
Speaker 5 (11:32):
Yeah. If I had some water, I would have done it.
But yeah, it was all amazing a feud, and again
Billy just wanted to see me eat. Yeah.
Speaker 4 (11:40):
Yeah, I gotta say though, I had two or three
of this skulls before me.
Speaker 2 (11:44):
We wanted him to jump in the water though.
Speaker 4 (11:46):
That was at the end of the show, right, I said, Oh,
this is your final challenge because you do ice plunges
every day.
Speaker 5 (11:52):
Yeah, I'm not a total weirdo, but I do do
do some weird stuff. But yeah, I have a cold
plunge I do every single night.
Speaker 2 (11:57):
Billy will bring you a speedo the next time, so
you could You know.
Speaker 5 (12:00):
What, Mike, he keeps inviting himself over to my house
to do the ice bath together.
Speaker 3 (12:04):
Well, I've never done it. Have you done it?
Speaker 4 (12:06):
Mike?
Speaker 2 (12:06):
Yeah, I've bet and my brother Rick has what it
is else.
Speaker 3 (12:09):
Yeah, really his ice bath.
Speaker 2 (12:11):
I control the temperature though. First time you go in.
It's not as probably as cold as he goes.
Speaker 3 (12:16):
Yeah, but Justin's yours is actual ice cubes.
Speaker 5 (12:19):
It is. It's thirty five degrees. It's really cool. You
have to work your way to that level.
Speaker 3 (12:23):
And what do you get out of it?
Speaker 5 (12:25):
You got a good dopamine rush, You feel good, your
body feels good. Yeah, there's a lot of benefits to it.
Speaker 8 (12:31):
All.
Speaker 4 (12:32):
Right, another place we went, and this was our final stop,
I think, was G Bar and Kitchen and Greg is here.
Speaker 3 (12:38):
Good to see you, Greg? How are you good to
see it?
Speaker 9 (12:39):
Billy?
Speaker 3 (12:40):
Thanks for having me.
Speaker 4 (12:40):
First of all, you're in swamps. It's a beautiful restaurant.
I've been there many many times, but it is beautiful.
And when was it that you added a little G?
Speaker 9 (12:48):
We added little G just at the end of COVID
twenty twenty one, so we're coming up on five years.
Speaker 4 (12:54):
So you blew through a wall and it was a
historical bakery there before, right.
Speaker 9 (12:58):
It was sixty years Newman's Bakery, a wonderful and beloved
family in the town.
Speaker 2 (13:05):
You know.
Speaker 9 (13:05):
COVID was kind of tough for them. They were coming
towards the end of their career and they decided to
close up shop and fortunately I had first ride refusal
to the space and the town of Swampscott really needed
a family place where families could come and enjoy, you know,
a wide open atmosphere. And I know, Billy, you you
(13:27):
really liked coming in there with the barn doors and they.
Speaker 4 (13:29):
You did well. You retained a lot of the stuff
historically from Newman's.
Speaker 9 (13:33):
That's right, right, So we took the actual opening where
those big barn doors are, where the actual studs from
the wall over one hundred years old were ripped in
half and built by double deconstruction.
Speaker 2 (13:43):
They did a great job.
Speaker 9 (13:44):
And then we took the floor, the bakery floor, and
we made the front of the bar with that.
Speaker 2 (13:48):
So it was really cool. It's good repurpose.
Speaker 3 (13:50):
And then we had also had was this all your idea?
Speaker 9 (13:53):
Yeah, I mean, you know I wanted to obviously during
COVID and at the end of COVID when building it,
anybody knows at this we're building something. In that time.
It was extremely difficult to get material, so you know,
we had stuff that stood the test of time clearly
one hundred years, so we used what we could and yeah,
(14:13):
it really helped and it looks great.
Speaker 3 (14:15):
Mike is a North Shore guy. You had been to
Newman's many times?
Speaker 6 (14:17):
Oh yeah, yeah, every time you went to the airport,
everybody stopped at Newman's.
Speaker 2 (14:21):
But there are a lot of people that that was
their regular spot.
Speaker 6 (14:24):
Had good coffee for a bakery, yeah, you know, bagels
were great.
Speaker 2 (14:28):
Bagels were great.
Speaker 3 (14:29):
Yeah.
Speaker 4 (14:29):
So talk about the menus the difference, Like, I'm guessing
some people come on a certain night for Little G,
but other people come for G Bar and Kitchen.
Speaker 3 (14:37):
Yeah, what did they give me? An idea is that
the menu at Gbar in kitchen.
Speaker 9 (14:40):
So I like to think of it as, you know,
the best of both worlds. Right, we have G Bar
in Kitchen which is open. We're almost eighteen years, will
be eighteen next April, so we opened in eight We
changed the menu about six to eight times a year.
So seasonally we try and keep a lot of the
staple items that people like. We also will we'll tend
(15:03):
usually keep the proteins and prepare the sauces and accompaniments
that go with them based on the season. What's at
its height, what's the freshest, and that's more of a
fine dining atmosphere, and then Little G obviously the more
family atmosphere. It has a heavy Mediterranean influence, but we
still do everything from scratch. We make all our dressings,
our sauces, but our own meats and fish, and you know,
(15:26):
the fries. We handcut the fries the way that they
do in France. Handcut them, we blanch them, we fry them,
and well, you know, not many people are taking those
steps these days, especially with the cost of sure, so
we really pride ourselves into it.
Speaker 4 (15:40):
Mike and I were sharing a dish I thought was perfect.
There's a starter dish at Geebarn Kitchen with.
Speaker 2 (15:45):
A tuna, yeah, and the orangeinie balls.
Speaker 4 (15:49):
Yeah, yeah, yeah, the iron chinie balls mixed in with
the tuna. The tuna by the way, but its delicious.
Where do you get your fish?
Speaker 9 (15:55):
We get all of our fish from mostly from North
Coast Seafoods in Boston and as well as Patriots Patriot
Ye out of Salem, Chris Porter.
Speaker 3 (16:03):
Chris Porter.
Speaker 9 (16:04):
Yeah, we use both those guys. They've been great to
us for eighteen years. And you know what's great is
between those two purveyors, because I have a lot of
them and we've been in business a long time. I
have never ever had a problem with either of.
Speaker 2 (16:17):
Those deliveries from those guys, they.
Speaker 3 (16:19):
Will always send me the top notch quality.
Speaker 5 (16:24):
Fish.
Speaker 4 (16:24):
Well, if you did have a problem, they wouldn't be
coming back a second delivery.
Speaker 3 (16:27):
And I'm just saying so.
Speaker 4 (16:30):
Also that day, and by the way, we're talking about
an episode of Dining Ploybrook, which you're going to be
airing in a couple of hours on Nesson starting at
nine o'clock, you also had a lamb dish that was
so impressive just to look at, and it was on
a bed of like quinoa and kale.
Speaker 9 (16:44):
And yeah, yeah, so it's a new dish for us.
We've always had the lamb chops. We use a t
bone chop, which is if you know a t bone
and beef, it's the same as the lamb. It's the
best part, the filet and the strip with the bone
in the middle. And then we serve it with a
Bordelat sauce that we use really good wine with that bordelais,
(17:05):
and the greens are a Farrell Queen Law spinach and
melted fata. So it's really it's really a nice summer
lamb dish. It's refreshing that the Lamb obviously is.
Speaker 4 (17:20):
And by the way, for the record, that bordelais sauce.
You may want to think about this going forward. Mike
and I would makes for a fabulous combination. We got
to take a break. It's Food for Thought. Billy Costa here,
Mike Rocket is here coasting, hosting. Justin made his first
debut on Dining Playbook, which is airing at nine o'clock tonight.
(17:42):
And we've got Greg here, and we've got Mark here,
We've got Margaret here.
Speaker 3 (17:45):
We got so much to talk about. We'll take a break.
We'll be right back. Thanks Greg, Thank you so much.
Speaker 2 (17:49):
Greg.
Speaker 1 (17:50):
You're listening to Food for Thought, brought to you by
the Box Center and Saleing Waterfront Hotel in Sweets.
Speaker 4 (17:56):
Hey, guys, welcome back to Food for Thought once again.
Mike Rock is sitting here with me on Trudatati, owner
operator of Salem Waterfront Hotel is daughter Margaret, who basically
runs the place now is also when the studio we'll
get to talk to talk more with Margaret about things
coming up for the fall and winter at the Salem
Waterfront Hotel newly renovated, by the way, But.
Speaker 3 (18:14):
Mike, welcome back.
Speaker 2 (18:16):
Good to see you billy.
Speaker 4 (18:17):
Now you well my best friend in the world, right,
So I happen to know that you have this weird
thing about you where you collect over one hundred different tequilas.
Speaker 5 (18:29):
Yes, I do.
Speaker 4 (18:30):
Now were you aware that last Thursday was National Tequila Day?
Speaker 3 (18:36):
Not really?
Speaker 2 (18:36):
It wasn't really nice.
Speaker 4 (18:37):
How could you not be on top of that this
many tequila regardless it's National Tequila Day? Now I know
what it is. It's always National Tequila Day.
Speaker 2 (18:51):
Yeah, depends when the delivery truck show up.
Speaker 4 (18:55):
Where are there more tequilas in your house or in
your hotel restaurant, my house or I'm sorry, or in
your private golf resort whatever it is?
Speaker 2 (19:04):
Yeah, it's split.
Speaker 3 (19:06):
Yeah. How many do you have? How many different tequilas?
Speaker 2 (19:10):
Looks like we counted two hundred eleven?
Speaker 4 (19:13):
Two hundred eleven scale? Like, what are your top three?
And why Mendala is usually my best? The because you
can't get it around here?
Speaker 3 (19:21):
Of course, No, how do you get it? You're around here?
Speaker 2 (19:25):
I have a guy.
Speaker 3 (19:27):
Oh, we're not even allowed to me. I have a guy.
Speaker 4 (19:30):
Oh okay, you want to have a guy? Is the
guy sitting behind you, Marcus? He could probably get they
literally don't sell it west east of Ohio. Really, Okay,
so that's one, Give me another one.
Speaker 2 (19:47):
I actually the nineteen toes. I don't there's none that
I really like.
Speaker 6 (19:51):
There's a Dostes. Uh, it's skull. It's an extra yehoe.
Speaker 3 (19:56):
Is that the one with the skull head?
Speaker 2 (19:58):
But it's the brown one? So it's age twenty years. Wow, Yeah,
that's great.
Speaker 3 (20:04):
What got you into this?
Speaker 6 (20:05):
I started a few years ago because I couldn't stop
drinking vodka.
Speaker 2 (20:09):
Because when I drink vodka, I have a great time.
Speaker 4 (20:12):
No one else did, so, you know, I kind of
noticed that about you on that first Yeah.
Speaker 2 (20:18):
Yes, my wife said do you have fun less? I
said yeah, she was good, because nobody else did, so.
Speaker 4 (20:23):
I think it was your wife first that said, you
know what, You're not drinking vodka anymore.
Speaker 2 (20:27):
The end of my vodka career twenty years.
Speaker 3 (20:29):
We got to take a break.
Speaker 4 (20:30):
I just referred to Mark sitting behind you in the studio.
Atomic Black is the company. I still have no idea
what that even means. All I'm going to say about
Mark is he's here for the first time at iHeart Studios.
And he wheeled in a cooler on wheels the side
of a small car. We'll talk about that right after this.
Speaker 1 (20:50):
You're listening to Food for Thought, brought to you by
the Box Center and Sale in Waterfront Hotel in.
Speaker 4 (20:55):
Sweets Hey, guys, welcome back into Food for Thought. Billy
Costa here and again. Nine o'clock tonight, the latest episode
of Dining PLAYWOROK will air on Dining Playbook.
Speaker 3 (21:04):
My buddy Mike Rockett and I say hello to Mike,
how you doing?
Speaker 4 (21:06):
Billy and Justin my producer co host from Billy and
Lisa the Morning show on Kiss came for the first
time on Dining Playbook, Right jetson.
Speaker 5 (21:14):
Yeah, I made my TV debut Joey chus Nut Joey Chestnut.
Speaker 4 (21:18):
And we tooled all over the North Shore, some of
it on Mike's boat, other we went by car. I
want to do shout outs to longboards at Pickering, Warp
and Salem, Hi, Justin and Justin's partner Matt Matt and
well there you go. We went to the Barnacle in Marble.
Now that's historical, that's been there since nineteen forty seven
or something like crazy, and we loved it. Some great food.
(21:40):
So hello to JD owner and his staff there at
the Barnacle. We just heard from my buddy Greg from
g Barn Kitchen. We'll talk more about that in a
couple of minutes. And U and Mark is here now
from Atomic Black.
Speaker 3 (21:52):
Mark.
Speaker 4 (21:53):
I've known you for a couple of days now. Still
don't know exactly what it is you do, but I've
been to your home, okay, and whatever it is you're doing,
I say, just keep on doing it. So you live
in Marblehead right on the water I do. And what
is Atomic Black exactly?
Speaker 3 (22:10):
So?
Speaker 8 (22:10):
Atomic Black is an espresso liqueur and we own Atomic
Coffee Roasters, which is in its twenty ninth year, and
we're even in its twenty ninth year. We're the fastest
growing especially coffee roaster in.
Speaker 4 (22:23):
New England right now. Where do we find Atomic Coffee Roasters?
Speaker 8 (22:27):
Oh, it's made fresh to order, so if you order
it online, we ship to all states and basically all
of our subscription customers come in Friday, Saturday, Sunday. All
of those products are roasted on Monday and shipped by Tuesday.
Speaker 3 (22:40):
Where is it made?
Speaker 8 (22:41):
Everything's fresh. We have a ten thousand square foot bespoke
roastery that's in PbD, mass and then we have a
fifteen thousand square foot cold brewery, just like a beer brewery,
but for cold brew coffee and Danvers mass Where in
Danvers is this? I love Coldbreo one seven Water Street.
Come by anytime. I'll give you a tour.
Speaker 3 (23:00):
What got you into coffee?
Speaker 8 (23:02):
I'm a beverage savant basically, I've been doing beverage for
forty years. I've been involved in all sorts of probably
forty different beverage companies, you know, in my career time.
Speaker 3 (23:11):
And you can just keep getting laid off or something
that's selling.
Speaker 2 (23:16):
Make more money by another Chriss Grafts.
Speaker 4 (23:18):
Sell okay, start a company, sell a company, Okay, I'll
call it ADHD.
Speaker 3 (23:24):
Right.
Speaker 8 (23:24):
So I get tired of one after about five years,
and then I start another one and hopefully that continues
on a successful.
Speaker 4 (23:31):
Mike Rocket, who's sitting here with me, told me that you, personally,
with your own hands, invented the Island Oasis company.
Speaker 8 (23:40):
Now I wish I did. They sold for three hundred million,
So I bought I bought patent licenses from the original
snow cone machine, the drain deck assembly and the cutting
blade assembly. St Echos had the patents on that. I
licensed those in perpetuity and I actually did a deal
with Vitamix, the blame under company, about twenty five years
(24:02):
ago for their shave ice blender.
Speaker 3 (24:04):
Okay, hold it right there first.
Speaker 4 (24:06):
So you're just a guy sitting around and one morning
you become obsessed with the blade from the snow cone machine.
Speaker 3 (24:15):
What why will you hire or something? Now.
Speaker 8 (24:19):
I had a company called Maui Beverages and we weren't
able to tap into the big chain accounts throughout the
Caribbean in North America, and I said, well we need
we need to raise capital and make our own machine.
That led to purchasing those patent licenses. And a good
friend of our, Scott Hinckley, was running the commercial division
at Vitamins, and he tapped me on the shoulder one
(24:41):
afternoon at a show and he said, what are you
doing getting into the shave ice machine company. I said, well,
no one has the guts to make a machine against
island oasis, so I have to. And he said, well,
we're doing diligence on buying this company and we see
that you have the patent licenses.
Speaker 3 (24:55):
Wow.
Speaker 4 (24:56):
So Mark, you're an expert on mixing drinks okay, as
well as on shaved ice. Apparently one of the best
cosmos I've ever had.
Speaker 3 (25:06):
You know, this micro.
Speaker 4 (25:08):
Has shaved dice around the rim. Why don't more bars
do it? Especially today?
Speaker 3 (25:15):
Asked Greg.
Speaker 4 (25:18):
Because Greg over at G Bar and Kitchen, you have
the shaved dice in your martinis?
Speaker 3 (25:23):
He does?
Speaker 8 (25:25):
They shake him so much that ice is ice is
a huge thing. I've got an old friend out in
San Francisco, Collos Victoria that actually has an ice house
where they custom make the bar cubes. Oh, I've got
some of those on order for the restaurants in San Francisco.
Speaker 4 (25:43):
Really, that's the interesting thing about bar cubes. Nobody uses them. Yeah,
you go to a bar, they probably have them. They
don't put them in your drink.
Speaker 8 (25:55):
It's the real high echelon place.
Speaker 3 (25:57):
Okay, we're not going to shant places. Now.
Speaker 4 (26:02):
Do you have shaved dice in your cosmos at your
restaurant at the water.
Speaker 2 (26:06):
Yes for you, Bill.
Speaker 4 (26:07):
Okay, hey, wait a minute, since we're talking. One day
we were shooting a dining playbook at the Salem Waterfront
Hotel and you and I think it was in my honor,
you had a giant martini glass.
Speaker 2 (26:20):
We called we call it the mother in law. After
you drink it, you want to see your mother in law.
Speaker 3 (26:27):
Naughty.
Speaker 5 (26:29):
I got one of those.
Speaker 4 (26:31):
Wow, that's incredible. So okay, now, did you bring coffee
here today?
Speaker 3 (26:36):
You've got it. What's in the cooler?
Speaker 8 (26:38):
Yeah, so we brought Atomic cold brew coffee and we
have Atomic black espresso locur.
Speaker 3 (26:44):
We'll shake up.
Speaker 8 (26:45):
Some drinks during our break, make some espresso martini's.
Speaker 3 (26:48):
We absolutely will.
Speaker 2 (26:49):
Bill was hammered at his restaurant.
Speaker 3 (26:52):
Oh really, Oh.
Speaker 4 (26:53):
God, I had a little buzz going on because well,
I was drinking the Espress. That's another story we got
to hit. I can't believe this. Mike Rocket actually pulled
out a picture of me holding the giant Cosmo at
the Salem Waterfront Hotel. It really did exist. I wasn't hammered,
And imagine that that really happened. You were ball And
what's the line again?
Speaker 6 (27:12):
It's the mother in law. You either want to punch
her in the face or give her a cass.
Speaker 3 (27:16):
Okay, I guess we'll just take a break and we'll
be right back.
Speaker 1 (27:20):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel.
Speaker 3 (27:25):
In swees Hey.
Speaker 4 (27:32):
Everybody, welcome back to for Thought Again. It's a crazy show.
I should have said fasten your seatbelts at the top
of this one, because I always say that when Mike
Rocket is in co hosting.
Speaker 2 (27:42):
How are you feeling?
Speaker 3 (27:44):
I gotta be on with Jack.
Speaker 4 (27:45):
Yeah, we have a studio filled with guests, and thank
you very much everybody for coming in. And we're doing
it because we're celebrating an episode of Dining Playbook, which
is going to be on Nesson in a couple of
hours at night.
Speaker 2 (27:57):
I was on yesterday.
Speaker 4 (27:58):
It aired Saturday morning at nine, as it does every week,
and it'll be on Nelson tonight, by the way, followed
by Me Boston with Billy and Jenny at nine thirty tonight.
So a lot of the people that were there for
the shoot we did Mike this past week are now
here in studio.
Speaker 6 (28:13):
And again we stopped at somebody's house and got to
see a great boat and great yes.
Speaker 3 (28:17):
We did.
Speaker 4 (28:18):
I should mention that a lot of the episode tonight
at nine o'clock, Mike, we're on your boat, yes, cruising
around the north Shore, hitting a bunch of well you
picked them your favorite places.
Speaker 3 (28:28):
We started at the hotel, say.
Speaker 4 (28:30):
The one off hotel, Longboards, the longboards right next door
and pickering more Firencle the Barnacle Historical.
Speaker 6 (28:36):
Before the Barnacle, we stopped at a nice little bar
in Marblehead.
Speaker 4 (28:39):
With water, which brings us back to Mark. I'm fascinated
by Mark. I need to follow you or something on Instagram, Mark,
because I'm silent. God, I just want to say this
everyone that your friend must want to be you, because
a few times that's what I think about Mike Rocket
(29:00):
best friend.
Speaker 3 (29:00):
I'm always like I want to be him.
Speaker 4 (29:02):
But anyway, Mark, you're in liquor, you're in beverage, you're
in ice, you're in everything, and all I know, whatever
it is you're doing, you're doing well. But you brought
a cooler and we finally opened up the cooler and
we had this the other day on the boat.
Speaker 2 (29:18):
You pulled straight from the bottle.
Speaker 3 (29:20):
Yeah, it's called Atomic Black. What is this? Exactly? Market
your product?
Speaker 8 (29:24):
So that's our espresso Occur and Atomic Coffee makes the product.
We source it, roast it, cold, bruce, keep it and
then add vodka to it.
Speaker 4 (29:33):
There you go, any particular kind of vodka. Now it's
a neutral grain we're not talking well liquor. Yeh, No, No,
I don't do well liquor drink. So no, say you
tasted it?
Speaker 8 (29:43):
What do you think?
Speaker 4 (29:43):
Yeah, I drank a little bit from the bottle while
we're shooting the TV show, and I have to tell
you I put some in a cup a couple of
minutes ago. Everybody who knows me knows I'm a lightweight.
Mike will tell you complete. I had one sip of
this and I didn't add more vodka, which I probably
would if I were socializing at the house or something.
Speaker 3 (30:04):
One sip and I've got a little buzz going. Yeah.
Speaker 8 (30:07):
Yeah, So we call it the new energy instead of
red bulling vodka. This is a natural, uh you know,
progression of that super energy. It's clean, It's coffee and lonca.
That's simple.
Speaker 5 (30:20):
How you fail, Bud?
Speaker 3 (30:21):
I feel okay, feeling pretty good.
Speaker 5 (30:23):
Well, he's a real true lightweight. I mean one time
he had a drink at one of our events, right,
Mike didn't go well, you do you remember a kiss concert?
I have the audio.
Speaker 4 (30:32):
Well, I just had a couple of ships of wine and.
Speaker 3 (30:38):
Do this. I'm I'm already loopy. No, he slowed down
the record. What is wrong with you?
Speaker 4 (30:45):
By the way, we're on WBZ News Radio. Okay, this
is very high brow. All right, Well, how you feeling?
Speaker 3 (30:52):
I'm already loopy?
Speaker 7 (30:56):
Mark?
Speaker 4 (30:56):
Something else is the magic cooler? Do you bring this
cooler everywhere you go?
Speaker 3 (30:59):
Already? Much is while coffee is your business?
Speaker 4 (31:02):
Yea Atomic black is Atomic Coffee Roasters.
Speaker 3 (31:06):
Yeah, and you're everywhere.
Speaker 7 (31:07):
Yep.
Speaker 4 (31:08):
But I noticed the bag of beans that you brought
is called black Velvet and it comes with its own song.
Speaker 3 (31:24):
You need a marketing director, Justin did you not think
of that?
Speaker 4 (31:29):
It's awesome and I'm telling you, well, that's why Justin
is the number one executive producer.
Speaker 3 (31:35):
On the planet. Good job. But with that pull, So
what's the deal in this coffee?
Speaker 8 (31:40):
So our coffee we source roast and and ship to
every state. We've Actually the most interesting, uh sale that
we have made is to the Chernobyl power plant. She
sowed us up. It's interesting with the automic opened. Yeah,
well it's you know, it's got a crew there. So
they said, oh we saw.
Speaker 4 (31:58):
Three heads, yeah, four nipples.
Speaker 3 (32:08):
BZ News.
Speaker 2 (32:09):
The vodka has kicked in, Mike, I am not editing that.
Speaker 3 (32:13):
No, no, please don't go ahead, Mark, I'm sorry.
Speaker 8 (32:16):
We lost you with so I mean Atomic Atomic spent
around second generation. Uh, my son's Spencer and Logan run
the business. Now, do a great job running that.
Speaker 2 (32:27):
Where do we go to buy it?
Speaker 3 (32:30):
Atomic rosetree dot com? Wow, I can't wait to grind.
Speaker 6 (32:34):
If you want to get it locally, you said, like,
it's in all grocery stores pre stopping shot, okay, whole
Foods really yeah?
Speaker 3 (32:44):
Agmans? Yeah? Good god, you're so wealthy. I wish you know.
Speaker 4 (32:50):
You know you're hitting on Justin.
Speaker 2 (32:53):
You're hitting on Mark. It's so you're not coming on
the boat to Pete Town.
Speaker 4 (32:59):
It's so much much fun to be me, to be
this light away, like one sip of a coffee that's
just infused with a tiny bit of vodka and Justin
you wanted to say something.
Speaker 5 (33:10):
Well, I love On the back of the packaging on
the Atomic Coffee it says our mission spread positive energy. Yeah,
I love that, and at the bottom it says be atomic.
I like that.
Speaker 3 (33:20):
We always like.
Speaker 4 (33:21):
To be atomic. Yeah, you want to play the song
one more time for Mark? Check it out baby everywhere
black velvet coffee.
Speaker 3 (33:30):
You can get it beans or ground right, all right?
I gotta bring Margaret Rocket back in.
Speaker 4 (33:36):
Margaret is Mike Rocket's beautiful daughter, and she basically operates
the entire hotel. Well, she and Trish Rocket, and then
Mike just walks around yelling at people.
Speaker 7 (33:52):
I wish she wasn't there that often.
Speaker 3 (33:55):
So all right.
Speaker 4 (33:56):
Earlier on the show, we were talking about October still
room available, which is crazy.
Speaker 7 (34:02):
Yes, midweek, please come during the week. It's a great
time to get into all the attractions.
Speaker 4 (34:08):
Yeah, you don't have to be in sale for Haunted
happenings the month of October. It doesn't have to be
a weekend. Go during the week. You'll have much more fun,
a lot less people. Yes, what's going on at the
hotel moving forward after October?
Speaker 7 (34:20):
So we're really trying to carry Haunted happenings through the winter.
So a little bit of holiday happenings. Maybe this year
we're going to have a Christmas walk I'm Pickering Wharf.
We don't have the exact date set yet, but that's
coming soon. We've had Santa arrive via boat before into
the marina, so that'll be happening again.
Speaker 4 (34:40):
Yes, Okay, do we have a date on Santa's arrival, don't.
Speaker 7 (34:43):
Have a date yet because we have to wait to
hear from him.
Speaker 4 (34:46):
But do we know, Oh I can't say that Bloway
for a lot of young.
Speaker 5 (34:52):
People, do I need to take hold of the hosting
and this show.
Speaker 3 (34:58):
This is unbelievable.
Speaker 4 (35:00):
Greg step back up to the mic from G Bar
and Kitchen and swamps gets Here's yeah, he's.
Speaker 3 (35:07):
Way, he never left.
Speaker 2 (35:11):
We've been laughing the whole time.
Speaker 3 (35:12):
Oh yeah, what did you do? Lunch and kitchen At
G Barn Kitchen and swampskt we do.
Speaker 9 (35:17):
A late lunch on the weekends we open up at two,
but most days we open up at four o'clock.
Speaker 4 (35:22):
Four o'clock. It's a good time, you know, check out
early and just swampskod. But you've been in the business
for like thirty years, right, Yeah.
Speaker 9 (35:30):
I started working at restaurants when I was about fifteen
years old in some places in Boston, mostly in Needham
where I grew up, a little place called Maximillions, which
is long gone. CANTEENA Brutzi did a few Paparazzi's been
in the business for a long time.
Speaker 4 (35:47):
So if you had to name one dish at G
Barn Kitchen that people are coming for the first time
should absolutely try what would it be?
Speaker 9 (35:56):
Well, like I said earlier, so we changed that many
sixty eight times a year per season. But right now
summertime and you guys had it was the summer tuna
which was amazing, which we have and everything crusted tuna,
sushi grade tuna with ourancini, watermelon, tomato and whip feta
(36:16):
with a little bit of basil and olive oil. It's
so refreshing, so nice, so clean, and you feel so
satisfied when you finish that.
Speaker 4 (36:25):
Well, the everything crusting jumps right out at you. Yeah,
it makes a big difference on the tuna. But again
when you serve it after today, Mike and I will
tell you serve the bordelais from the lamb dish. Just
on the side. We call it Billy's tuna, okay, or
Billy and Mike's tuna. There you go, just a little
cup on the side so you get a little dip
and get a comparison with the other. How about Little G.
(36:49):
What are you recommending there? Somebody's coming for the first
time in Little G.
Speaker 9 (36:52):
Like I said I mentioned earlier as well, we have
a heavy Mediterranean influence. We make everything from scratch, the
brick oven peda with Miss Szeki, I would recommend doing
the falaful souvlaki, which is just amazing. We hand ground
the chick peas to make it the old fashioned way,
(37:13):
with the homus Tozeki lettuce tomatos on that brick ovenpeta
that we make in house as well, and those handcut fries.
You can't go wrong with the dishla.
Speaker 4 (37:23):
And we haven't even mentioned the outside patio. There's outside
seating for both restaurants, both g Barn Kitchen. That's okay,
we have to take one final break when we come back.
We've only got a few minutes left. Everybody's going to
give their information on where you find how you make
a reservations at for in advance.
Speaker 3 (37:38):
All of that is coming up HANGINGU.
Speaker 1 (37:40):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel and sweets.
Speaker 4 (37:46):
Hey, everybody, welcome back to Fruit for Thought. Billy Coft Here,
Mike Rockett is sitting right next to me again. The
episode that we shot out on the north Shore in
Mike's boat this past week is going to be on
Nessen at nine o'clock tonight. Trust me when I tell you,
you're gonna love it and we'll make you laugh guaranteed.
Speaker 2 (38:01):
Mike had so much fun.
Speaker 6 (38:03):
We actually had a little long impromptu stop, but everyway
went everybody had a blast so and you got looped,
which made it even better.
Speaker 4 (38:10):
Okay, we'll introduce you to a lot of fabulous places
on the north Shore, a lot of incredible food and
very impressive people.
Speaker 2 (38:18):
The fun of show have ever done?
Speaker 3 (38:19):
All right, that's nine o'clock tonight.
Speaker 4 (38:20):
Let's go to your daughter, Margaret Rocket Now, Margaret, one
more thought on the Salem Waterfront Hotel.
Speaker 3 (38:26):
What do people have to know to.
Speaker 7 (38:29):
Come to Salem any time of the year. But you
can still come during October. It's not as bad as
you think.
Speaker 4 (38:35):
Okay, and Mark from Atomic Black, you can step up
to the mic. Mark, and I'm always afraid when you
step up to the mic, I don't know you've got
that look on your face. We spent an hour together
and I still don't know exactly what you do. But
you run a lot of businesses all at the same time.
If you had to explain it in a sentence or two,
(38:56):
how would you adhd Okay, really forty companies?
Speaker 8 (39:02):
Now I've been involved in forty companies in forty years,
so that's not bad.
Speaker 4 (39:05):
Okay, Now this stuff here that I had one sip
off and I had an incredible buzz on the Atomic
Black Where can people find it?
Speaker 8 (39:13):
So that's in most liquor stores and B plus and
above bars.
Speaker 4 (39:19):
Okay, only the best black velvet coffee beans and grinds.
Speaker 3 (39:24):
So where do they find that?
Speaker 8 (39:25):
Can find that at local grocery stores and at Atomic
Roastrey dot com and Atomic Black is Atomic black dot
co justin that's black velvet.
Speaker 4 (39:39):
You should have that playing it like in the markets
and everything right where the coffee is here, it is
black velvet.
Speaker 8 (39:46):
As soon as you step up to the bortle in
the display, that's coming on.
Speaker 4 (39:50):
Okay, Greg is here from b G Bar and Kitchen, Swampskit, Massachusetts.
Speaker 3 (39:55):
How far in advance, like on.
Speaker 4 (39:57):
A good night at Thursday night, Friday night, Saturday night,
should book a reservation.
Speaker 9 (40:01):
So for Gbar and Kitchen, I usually like to say
about a week in advance, Little G.
Speaker 2 (40:07):
We don't take reservations.
Speaker 9 (40:08):
However, if you have a party of six and more,
we'll do our best to accommodate you with a call
ahead seating so gbar in kitchen, I would say a
week in advance and Little G technically no reservations, but
if you have a party of six and more, we
can accommodate you.
Speaker 3 (40:21):
Yeah. Nu, But a G thang over there, G easy
or go with G unit that's right.
Speaker 4 (40:30):
Outside patio is awesome and you're right across the street
from the ocean.
Speaker 3 (40:34):
That's right. It's uh, you know, there's a little.
Speaker 9 (40:36):
Bit of a view way back in the day when
they had Captain Jack's there. Well, yeah, you know, and
then that that went away with the concordial. But there's
a little tiny view and if you walk across the street,
it's always beautiful.
Speaker 4 (40:48):
And is there a website people can go to check
out if we have G yep, grestaurant dot com and
little geatery. Now with the little G, is it little
or is it little G like a.
Speaker 3 (40:59):
Little little little.
Speaker 5 (41:04):
L Wayne named after.
Speaker 4 (41:07):
Should do little Yeah, you know, because that's what's happening
right justin that's right, little.
Speaker 2 (41:12):
Pump Yeah, maybe next one, maybe next one.
Speaker 3 (41:16):
Yeah, I'm kind of crazy.
Speaker 5 (41:18):
You're drunk right now.
Speaker 8 (41:19):
You know what it is?
Speaker 4 (41:20):
It's the atomic kind. I have to recommend, uh, the
atomic black where do they get it? Mark, I know
it's the fourth time. I just want to be sure
every time to the hotel will have it. Okay, there
we go, and I recommend it with shaved ice.
Speaker 3 (41:36):
Mark. Okay, okay, not enough places are serving the shave.
We gotta go. All right, Okay, I swear I had
one sip. I'm not by the way, where are you?
Speaker 2 (41:45):
What are your dog's names?
Speaker 6 (41:46):
Again?
Speaker 3 (41:46):
They were beautiful and maui. Oh yes, that was we
posted of dogs.
Speaker 5 (41:51):
That was the best part of the trap.
Speaker 3 (41:53):
Yeah, we gotta go.
Speaker 4 (41:54):
Okay, don't forget nine o'clock tonight on nesson Dining, Playboat.
Speaker 5 (41:56):
Check it out.
Speaker 3 (41:57):
You'll meet and see all of these people. We gotta go.
It's time for sixty minutes.
You're listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center.
Speaker 2 (00:04):
For more than fifteen.
Speaker 1 (00:05):
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 rest lawns, and giving you
the inside scoop on where to whine, dine and spend
your time. So get ready, it's Food for Thought giving
you something to chew on.
Speaker 3 (00:21):
Hey, everybody, welcome into Food for Thought.
Speaker 4 (00:23):
Billy cost here, Glad to have you in there listening,
and it is going to be a great show. We've
got an entire panel. We've got a bunch of people
we're going to have on the show this week. That's because,
as you may or may not know, Jenny Johnson and
I have a couple of TV shows. One is Dining Playbook,
the other is Meet Boston, and we took the show
on the road.
Speaker 3 (00:44):
I took it on.
Speaker 4 (00:45):
Jenny wasn't with me, so I had my producer, my
co host from the Billy and Lisa Morning Show, Justin
with me as a co host.
Speaker 3 (00:52):
Justin.
Speaker 5 (00:53):
You're there, right, I am here, Billy, good to be here.
Speaker 4 (00:55):
My other co host that week was Mike Rocket, who
was co hosted with me several times, even on this show.
Good to see you again, Mike. So it was pretty
wild time. Part of the tour was on your boat, Mike,
and a part of the tour was by car, and
we hit a bunch of different places. I just want
to say at the outset. We started at Mike's hotel
(01:16):
and say them Waterfront Hotel. We'll get there in a
couple of minutes. But we also went to Longboards, which
is right next tour Say hello to Justin and Matt
and Matt and they wanted to be here, but they
had a family thing they had to go to. We
also went to g Bar and Kitchen and Swampskit and
Greg is here, the owner operator. He's sitting in studio.
(01:36):
We're going to talk to him.
Speaker 3 (01:37):
Boy did they have some good food there.
Speaker 6 (01:39):
Oh my, Justin just bummed out he didn't get the
lamb chops to bring them home.
Speaker 4 (01:42):
Okay, that's an inside story we're gonna share with Greg
in a couple of minutes. But we went to the
Barnacle in Marblehead too. Like I said, we hopped around.
Speaker 2 (01:53):
It was a Star Wars day.
Speaker 3 (01:55):
Oh yeah.
Speaker 4 (01:55):
And Mark is in studio here too, and he's got
Atomic which is his company. And he, by the way,
he personally, by himself, with his own hands, invented the
Island Oasis machine. Now, if that isn't a bragging right,
if you're at a bar, soow, what do you do?
(02:16):
You're familiar with the Island Oasis machineyone hammered, Yeah, I do.
And he brought a bunch of stuff. He travels everywhere
with a cooler on wheels.
Speaker 5 (02:25):
He's got a suitcase.
Speaker 4 (02:26):
Yeah, and nobody knows what's in it, So we'll find
out during the course of this show.
Speaker 6 (02:33):
I'm betting coffee, weed and booze or does he sell
weed to.
Speaker 4 (02:38):
Okay, all right, okay, We're gonna start with Mike Rockett
and his beautiful dog daughter Margaret, who's in studio.
Speaker 3 (02:45):
Hello, Margret.
Speaker 4 (02:46):
Margaret is basically running the Salem One Hotel now because
Mike's playing golf every day. So first I want to
talk about the hotel renovations quickly.
Speaker 3 (02:58):
Okay, I know you've.
Speaker 4 (02:59):
Got a lot of stuff going on for the fallen
for the winter, Mike, you guys changed the whole hotel.
Speaker 2 (03:04):
Every room, We redid every room.
Speaker 6 (03:06):
It was about a four year we we started it
about four years ago. We ordered all the material. It
took so long to get We.
Speaker 2 (03:13):
Finished it last winter. We did the lobby and the restaurant.
We rebranded that.
Speaker 6 (03:19):
We added actually a bridal suite. Took out your fitness room.
Speaker 2 (03:26):
Yeah, huge success.
Speaker 3 (03:28):
That's that's not even a joke.
Speaker 4 (03:31):
I lived at the hotel for a few or five
bill Now, why what I you're standing right here?
Speaker 2 (03:36):
Yea seven pages long.
Speaker 5 (03:39):
I've seen the binder. It says Billy's bills.
Speaker 3 (03:41):
Yeah, I trust me what I tell you.
Speaker 4 (03:44):
I think I was the only one that ever used
the gym in.
Speaker 3 (03:47):
The course of five to six years you were. There's
Margaret right there confirming and complaints.
Speaker 2 (03:52):
That's bizarre.
Speaker 4 (03:53):
Interestingly enough, though, you took out the gym so that
you could create the incredible bridal suite.
Speaker 3 (04:00):
And I've stayed in the bridle sleep.
Speaker 5 (04:04):
You can't get rid of them now.
Speaker 2 (04:06):
He steals the robes, the pillows and the robes. Look
at us.
Speaker 7 (04:10):
You wanted that giant makeup mirror vanity.
Speaker 3 (04:12):
Oh it was so nice. Yeah, I'm glad you brought
that up. Margaret so in.
Speaker 2 (04:17):
His skin creams win the towels.
Speaker 4 (04:19):
When you walk into the hotel from the lobby into
the new, newly renovated restaurant. In all the hotel rooms,
you can see right away, all due respect, there's a
woman's touch. I'm guessing a lot of it was your mom,
because she has some of the best taste I've ever
seen in satuation, in studio.
Speaker 3 (04:39):
It's beautiful, I mean, perfect, perfect taste.
Speaker 7 (04:42):
Thank you. Yeah, we worked with a great interior designer
as well, but it was a lot of our input,
mine in my mom's too.
Speaker 4 (04:50):
Of course it is. And you did a fabulous job.
I felt like I was in your home the first time.
Speaker 7 (04:55):
I learned to say exactly that's the point.
Speaker 3 (04:57):
And the bridal suite was special, Mike, thank you very
much for that.
Speaker 4 (05:00):
So now you still have the patio outside and that's
all new furniture, right.
Speaker 6 (05:06):
Yeah, we we basically threw everything away. Can I say
the hardest part was actually getting rid of it. So
it has been great.
Speaker 4 (05:12):
Sure called me or justin, we would have taken some
of it off your hands.
Speaker 2 (05:15):
We were trying to give it away. You could when
you when you have it, you can't give it away.
Speaker 4 (05:21):
It so happens. I need patio furniture. I would have
come and picked it up.
Speaker 5 (05:24):
It's beautiful. The old and the new both beautiful. You've
stayed at the hotel many, many times. It's our favorite
place to stay, and the renovations are incredible. I want
to move in there, actually, but I don't think that's allowed.
Speaker 3 (05:36):
I don't know.
Speaker 6 (05:37):
I just if you have rubber sheets, maybe.
Speaker 5 (05:43):
You know what it might just bring them.
Speaker 4 (05:44):
That's when you know my Crockett is co hosting the show.
There we go the first shot of the show. Right there,
the pool is still there.
Speaker 7 (05:52):
You didn't get rid of that, right, No, No, we
got some new pool furniture repainted it, so it looks
a lot different in there still.
Speaker 4 (05:59):
Okay, So let's talk about the fall in the winter, Margaret,
You've got a lot of things happening, and.
Speaker 7 (06:04):
So much going on in October. Of course, we still
have rooms available in October. So if you want to
come to Salem, we encourage you to come during the week.
Of course, the weekends are notoriously busy, but the weekdays
are really nice to walk around. You can still get
into all the restaurants, all the museums, and it's a
(06:25):
little bit less crowded while.
Speaker 3 (06:26):
Keeping in mind, Haunted Happenings is the.
Speaker 7 (06:28):
Entire the entire month that starts October first.
Speaker 4 (06:31):
Yeah, and by the way, if you're worried about parking,
try the ferry. I always tell people that the Salem
Ferry takes you right out of Boston.
Speaker 6 (06:37):
Salem Park has so much parking it's it's absurd.
Speaker 7 (06:41):
And it's right next to it.
Speaker 2 (06:42):
It's right next to us.
Speaker 6 (06:43):
So it's just there's plenty of plenty of parking. I
drove up and down the streets at one fourteen every day.
Speaker 2 (06:49):
The last two weeks. It wasn't that busy.
Speaker 3 (06:51):
I mean a lot of.
Speaker 6 (06:51):
People were using the commuter, but it's it's you can
drive there if you need to.
Speaker 3 (06:55):
Now, Wicked Night, the big Halloween on the.
Speaker 7 (06:58):
Wharf, is that happening?
Speaker 3 (07:00):
It is?
Speaker 7 (07:00):
It's October twenty fifth, and you are hosting the costume contest.
Speaker 4 (07:04):
So I am hosting again this year because there was
some weird woman that was a couple.
Speaker 7 (07:08):
Of years ago. Last year it was five justin.
Speaker 3 (07:10):
Did I ever tell you that story? You did?
Speaker 5 (07:12):
Yeah, there was a heavy metal or some kind of
weird no.
Speaker 4 (07:16):
But this weird woman kept going on stage and I
was you know, I go there, ye away.
Speaker 3 (07:22):
We got to take our first break in the show again.
Speaker 4 (07:24):
We've got a lot of people, a lot of places
to talk about, a lot of topics to a discuss.
Speaker 3 (07:28):
We'll take a break and we'll be right back.
Speaker 1 (07:30):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel in sweets.
Speaker 3 (07:36):
Hey, everybody, welcome back to Food for Thought. Delli Costa
here and again.
Speaker 4 (07:39):
Jenny Johnson and I do Dining Playbook on nesson Saturday
mornings at nine Sunday nights at nine. We also do
Meet Boston nine thirty Saturday mornings and nine thirty Sunday night.
And this past week I shot an episode of Dining
Playbook all over the North Shore, and some of it
we did buy water, some of it we did buy land.
And I just want to let people know that this
(08:02):
episode that we're talking about that takes us all over
the North show Some Great Places, is going to be
airing again tonight at nine o'clock. We air Saturday mornings
at nine and then again Sunday nights at nine. So
a lot of the players who were in the studio
with me right now, the entire episode airs at nine
o'clock tonight on Nesson and Justin is here, who's co
(08:23):
host and producer of the Billion Lias of morning show
on Kidz and Justin. You came to the show and
it was your debut on Dining Playbook.
Speaker 5 (08:30):
Yeah, how do you think I did?
Speaker 3 (08:32):
I thought you were fine, Mike, I thought I thought
it was great.
Speaker 5 (08:35):
Now, Mike, I have a theory that Billy only asked
me to be on the show to watch me eat. Yes,
because when you see the episode tonight, you'll see that
they were challenging me, Billy and Mike to eat all
types of food.
Speaker 3 (08:46):
Yeah.
Speaker 4 (08:46):
Well the story goes with Justin is he used to
be a big fat guy.
Speaker 3 (08:50):
Thank you and all due respect. You were beautiful fat too, Do.
Speaker 5 (08:54):
You think so?
Speaker 3 (08:55):
I thought so beautiful fat guy didn't feel great?
Speaker 2 (08:58):
But do you miss the old Justin?
Speaker 4 (09:01):
No? Because it's interesting watching Justin day to day because
he's got him so he's ripped now and I don't
even know how you do that.
Speaker 2 (09:11):
Do you dream about him?
Speaker 6 (09:13):
Okay, a little bit weird, but Justin, he's going on
the boat with you right?
Speaker 3 (09:19):
Absolutely? Should he? Should?
Speaker 2 (09:20):
He be worried?
Speaker 3 (09:21):
No, because my wife will be with me. Thank you
orry much.
Speaker 5 (09:24):
Funny Mike, you ask me we are going to Pitan
next month, and he's been trying hold on, He's been
trying to get me to sleep on his.
Speaker 2 (09:29):
Bad I know, I know, which I declined.
Speaker 7 (09:33):
Justin.
Speaker 4 (09:33):
He's talking about Michelle and I will be on the boat,
and we're not into any weird stuff, so justin talk
about this though.
Speaker 3 (09:41):
How much weight did you lose?
Speaker 5 (09:42):
I lost about one hundred and twenty pounds.
Speaker 2 (09:45):
Yeah, oh my god.
Speaker 5 (09:46):
Yeah, I got pretty big, pretty out of control. I
reached a breaking point where I had to make a change.
And you know, through working out fitness, exercise, but more
importantly diet and eating clean and tracking my food. I
was able to lose all the weight.
Speaker 3 (10:00):
And now you're doing something called intermittent fasting.
Speaker 5 (10:02):
Yeah, I only eat in a six hour window every day,
so I fast for eighteen hours.
Speaker 3 (10:07):
Does it still have to be clean food always? Yeah?
Speaker 5 (10:11):
I have cheap meals, you know, during the week, I'll
have one or two cheap meals, but yeah, all whole foods,
good food. You know you feel better when you do that.
Speaker 3 (10:18):
Well.
Speaker 4 (10:18):
See, I asked that question because strangely enough, none of
the food that you were smashing on Dining playbook. As
we toured the North Shore. I didn't think of anything
any of it as like clean.
Speaker 3 (10:29):
I mean it was great food. Yeah, but you were
eating everything.
Speaker 5 (10:32):
You guys had me lobster rolls. I was eating iron chinies.
I was eating bar Rams burger. Yeah. It was a
cheat day.
Speaker 3 (10:41):
Yeah. Who was it that had the burger that had lords?
Speaker 4 (10:44):
They had a burger in a bun, but then like
twenty onion rings stacked on top of it and justin
you had to smash it with your hands.
Speaker 5 (10:51):
It was actually quite the moment because it came out
and it's literally about eight inches high, right, it's the burger.
And then i'm you know, onion rings. And when it
came out, they said, oh you you got to pick
it apart, And in my head I thought, they know
who I am, Like, this thing will just get smashed,
and that's what I did.
Speaker 4 (11:06):
And then we're at the Barnacle in marble Head and
this is all on the show that's on Ness and
tonight at nine o'clock we went to the Barnacle and
you know you've all seen the seafood platters. It's all
fried food, right, it's fish, it's fried clams, it's onion rings,
it's French fries. And so I turned to Justin. I said, Justin,
I've got another food challenge right time. Yeah, I said,
You've got thirty seconds to complete that complete platter, and
(11:31):
you came damn close.
Speaker 5 (11:32):
Yeah. If I had some water, I would have done it.
But yeah, it was all amazing a feud, and again
Billy just wanted to see me eat. Yeah.
Speaker 4 (11:40):
Yeah, I gotta say though, I had two or three
of this skulls before me.
Speaker 2 (11:44):
We wanted him to jump in the water though.
Speaker 4 (11:46):
That was at the end of the show, right, I said, Oh,
this is your final challenge because you do ice plunges
every day.
Speaker 5 (11:52):
Yeah, I'm not a total weirdo, but I do do
do some weird stuff. But yeah, I have a cold
plunge I do every single night.
Speaker 2 (11:57):
Billy will bring you a speedo the next time, so
you could You know.
Speaker 5 (12:00):
What, Mike, he keeps inviting himself over to my house
to do the ice bath together.
Speaker 3 (12:04):
Well, I've never done it. Have you done it?
Speaker 4 (12:06):
Mike?
Speaker 2 (12:06):
Yeah, I've bet and my brother Rick has what it
is else.
Speaker 3 (12:09):
Yeah, really his ice bath.
Speaker 2 (12:11):
I control the temperature though. First time you go in.
It's not as probably as cold as he goes.
Speaker 3 (12:16):
Yeah, but Justin's yours is actual ice cubes.
Speaker 5 (12:19):
It is. It's thirty five degrees. It's really cool. You
have to work your way to that level.
Speaker 3 (12:23):
And what do you get out of it?
Speaker 5 (12:25):
You got a good dopamine rush, You feel good, your
body feels good. Yeah, there's a lot of benefits to it.
Speaker 8 (12:31):
All.
Speaker 4 (12:32):
Right, another place we went, and this was our final stop,
I think, was G Bar and Kitchen and Greg is here.
Speaker 3 (12:38):
Good to see you, Greg? How are you good to
see it?
Speaker 9 (12:39):
Billy?
Speaker 3 (12:40):
Thanks for having me.
Speaker 4 (12:40):
First of all, you're in swamps. It's a beautiful restaurant.
I've been there many many times, but it is beautiful.
And when was it that you added a little G?
Speaker 9 (12:48):
We added little G just at the end of COVID
twenty twenty one, so we're coming up on five years.
Speaker 4 (12:54):
So you blew through a wall and it was a
historical bakery there before, right.
Speaker 9 (12:58):
It was sixty years Newman's Bakery, a wonderful and beloved
family in the town.
Speaker 2 (13:05):
You know.
Speaker 9 (13:05):
COVID was kind of tough for them. They were coming
towards the end of their career and they decided to
close up shop and fortunately I had first ride refusal
to the space and the town of Swampscott really needed
a family place where families could come and enjoy, you know,
a wide open atmosphere. And I know, Billy, you you
(13:27):
really liked coming in there with the barn doors and they.
Speaker 4 (13:29):
You did well. You retained a lot of the stuff
historically from Newman's.
Speaker 9 (13:33):
That's right, right, So we took the actual opening where
those big barn doors are, where the actual studs from
the wall over one hundred years old were ripped in
half and built by double deconstruction.
Speaker 2 (13:43):
They did a great job.
Speaker 9 (13:44):
And then we took the floor, the bakery floor, and
we made the front of the bar with that.
Speaker 2 (13:48):
So it was really cool. It's good repurpose.
Speaker 3 (13:50):
And then we had also had was this all your idea?
Speaker 9 (13:53):
Yeah, I mean, you know I wanted to obviously during
COVID and at the end of COVID when building it,
anybody knows at this we're building something. In that time.
It was extremely difficult to get material, so you know,
we had stuff that stood the test of time clearly
one hundred years, so we used what we could and yeah,
(14:13):
it really helped and it looks great.
Speaker 3 (14:15):
Mike is a North Shore guy. You had been to
Newman's many times?
Speaker 6 (14:17):
Oh yeah, yeah, every time you went to the airport,
everybody stopped at Newman's.
Speaker 2 (14:21):
But there are a lot of people that that was
their regular spot.
Speaker 6 (14:24):
Had good coffee for a bakery, yeah, you know, bagels
were great.
Speaker 2 (14:28):
Bagels were great.
Speaker 3 (14:29):
Yeah.
Speaker 4 (14:29):
So talk about the menus the difference, Like, I'm guessing
some people come on a certain night for Little G,
but other people come for G Bar and Kitchen.
Speaker 3 (14:37):
Yeah, what did they give me? An idea is that
the menu at Gbar in kitchen.
Speaker 9 (14:40):
So I like to think of it as, you know,
the best of both worlds. Right, we have G Bar
in Kitchen which is open. We're almost eighteen years, will
be eighteen next April, so we opened in eight We
changed the menu about six to eight times a year.
So seasonally we try and keep a lot of the
staple items that people like. We also will we'll tend
(15:03):
usually keep the proteins and prepare the sauces and accompaniments
that go with them based on the season. What's at
its height, what's the freshest, and that's more of a
fine dining atmosphere, and then Little G obviously the more
family atmosphere. It has a heavy Mediterranean influence, but we
still do everything from scratch. We make all our dressings,
our sauces, but our own meats and fish, and you know,
(15:26):
the fries. We handcut the fries the way that they
do in France. Handcut them, we blanch them, we fry them,
and well, you know, not many people are taking those
steps these days, especially with the cost of sure, so
we really pride ourselves into it.
Speaker 4 (15:40):
Mike and I were sharing a dish I thought was perfect.
There's a starter dish at Geebarn Kitchen with.
Speaker 2 (15:45):
A tuna, yeah, and the orangeinie balls.
Speaker 4 (15:49):
Yeah, yeah, yeah, the iron chinie balls mixed in with
the tuna. The tuna by the way, but its delicious.
Where do you get your fish?
Speaker 9 (15:55):
We get all of our fish from mostly from North
Coast Seafoods in Boston and as well as Patriots Patriot
Ye out of Salem, Chris Porter.
Speaker 3 (16:03):
Chris Porter.
Speaker 9 (16:04):
Yeah, we use both those guys. They've been great to
us for eighteen years. And you know what's great is
between those two purveyors, because I have a lot of
them and we've been in business a long time. I
have never ever had a problem with either of.
Speaker 2 (16:17):
Those deliveries from those guys, they.
Speaker 3 (16:19):
Will always send me the top notch quality.
Speaker 5 (16:24):
Fish.
Speaker 4 (16:24):
Well, if you did have a problem, they wouldn't be
coming back a second delivery.
Speaker 3 (16:27):
And I'm just saying so.
Speaker 4 (16:30):
Also that day, and by the way, we're talking about
an episode of Dining Ploybrook, which you're going to be
airing in a couple of hours on Nesson starting at
nine o'clock, you also had a lamb dish that was
so impressive just to look at, and it was on
a bed of like quinoa and kale.
Speaker 9 (16:44):
And yeah, yeah, so it's a new dish for us.
We've always had the lamb chops. We use a t
bone chop, which is if you know a t bone
and beef, it's the same as the lamb. It's the
best part, the filet and the strip with the bone
in the middle. And then we serve it with a
Bordelat sauce that we use really good wine with that bordelais,
(17:05):
and the greens are a Farrell Queen Law spinach and
melted fata. So it's really it's really a nice summer
lamb dish. It's refreshing that the Lamb obviously is.
Speaker 4 (17:20):
And by the way, for the record, that bordelais sauce.
You may want to think about this going forward. Mike
and I would makes for a fabulous combination. We got
to take a break. It's Food for Thought. Billy Costa here,
Mike Rocket is here coasting, hosting. Justin made his first
debut on Dining Playbook, which is airing at nine o'clock tonight.
(17:42):
And we've got Greg here, and we've got Mark here,
We've got Margaret here.
Speaker 3 (17:45):
We got so much to talk about. We'll take a break.
We'll be right back. Thanks Greg, Thank you so much.
Speaker 2 (17:49):
Greg.
Speaker 1 (17:50):
You're listening to Food for Thought, brought to you by
the Box Center and Saleing Waterfront Hotel in Sweets.
Speaker 4 (17:56):
Hey, guys, welcome back to Food for Thought once again.
Mike Rock is sitting here with me on Trudatati, owner
operator of Salem Waterfront Hotel is daughter Margaret, who basically
runs the place now is also when the studio we'll
get to talk to talk more with Margaret about things
coming up for the fall and winter at the Salem
Waterfront Hotel newly renovated, by the way, But.
Speaker 3 (18:14):
Mike, welcome back.
Speaker 2 (18:16):
Good to see you billy.
Speaker 4 (18:17):
Now you well my best friend in the world, right,
So I happen to know that you have this weird
thing about you where you collect over one hundred different tequilas.
Speaker 5 (18:29):
Yes, I do.
Speaker 4 (18:30):
Now were you aware that last Thursday was National Tequila Day?
Speaker 3 (18:36):
Not really?
Speaker 2 (18:36):
It wasn't really nice.
Speaker 4 (18:37):
How could you not be on top of that this
many tequila regardless it's National Tequila Day? Now I know
what it is. It's always National Tequila Day.
Speaker 2 (18:51):
Yeah, depends when the delivery truck show up.
Speaker 4 (18:55):
Where are there more tequilas in your house or in
your hotel restaurant, my house or I'm sorry, or in
your private golf resort whatever it is?
Speaker 2 (19:04):
Yeah, it's split.
Speaker 3 (19:06):
Yeah. How many do you have? How many different tequilas?
Speaker 2 (19:10):
Looks like we counted two hundred eleven?
Speaker 4 (19:13):
Two hundred eleven scale? Like, what are your top three?
And why Mendala is usually my best? The because you
can't get it around here?
Speaker 3 (19:21):
Of course, No, how do you get it? You're around here?
Speaker 2 (19:25):
I have a guy.
Speaker 3 (19:27):
Oh, we're not even allowed to me. I have a guy.
Speaker 4 (19:30):
Oh okay, you want to have a guy? Is the
guy sitting behind you, Marcus? He could probably get they
literally don't sell it west east of Ohio. Really, Okay,
so that's one, Give me another one.
Speaker 2 (19:47):
I actually the nineteen toes. I don't there's none that
I really like.
Speaker 6 (19:51):
There's a Dostes. Uh, it's skull. It's an extra yehoe.
Speaker 3 (19:56):
Is that the one with the skull head?
Speaker 2 (19:58):
But it's the brown one? So it's age twenty years. Wow, Yeah,
that's great.
Speaker 3 (20:04):
What got you into this?
Speaker 6 (20:05):
I started a few years ago because I couldn't stop
drinking vodka.
Speaker 2 (20:09):
Because when I drink vodka, I have a great time.
Speaker 4 (20:12):
No one else did, so, you know, I kind of
noticed that about you on that first Yeah.
Speaker 2 (20:18):
Yes, my wife said do you have fun less? I
said yeah, she was good, because nobody else did, so.
Speaker 4 (20:23):
I think it was your wife first that said, you
know what, You're not drinking vodka anymore.
Speaker 2 (20:27):
The end of my vodka career twenty years.
Speaker 3 (20:29):
We got to take a break.
Speaker 4 (20:30):
I just referred to Mark sitting behind you in the studio.
Atomic Black is the company. I still have no idea
what that even means. All I'm going to say about
Mark is he's here for the first time at iHeart Studios.
And he wheeled in a cooler on wheels the side
of a small car. We'll talk about that right after this.
Speaker 1 (20:50):
You're listening to Food for Thought, brought to you by
the Box Center and Sale in Waterfront Hotel in.
Speaker 4 (20:55):
Sweets Hey, guys, welcome back into Food for Thought. Billy
Costa here and again. Nine o'clock tonight, the latest episode
of Dining PLAYWOROK will air on Dining Playbook.
Speaker 3 (21:04):
My buddy Mike Rockett and I say hello to Mike,
how you doing?
Speaker 4 (21:06):
Billy and Justin my producer co host from Billy and
Lisa the Morning show on Kiss came for the first
time on Dining Playbook, Right jetson.
Speaker 5 (21:14):
Yeah, I made my TV debut Joey chus Nut Joey Chestnut.
Speaker 4 (21:18):
And we tooled all over the North Shore, some of
it on Mike's boat, other we went by car. I
want to do shout outs to longboards at Pickering, Warp
and Salem, Hi, Justin and Justin's partner Matt Matt and
well there you go. We went to the Barnacle in Marble.
Now that's historical, that's been there since nineteen forty seven
or something like crazy, and we loved it. Some great food.
(21:40):
So hello to JD owner and his staff there at
the Barnacle. We just heard from my buddy Greg from
g Barn Kitchen. We'll talk more about that in a
couple of minutes. And U and Mark is here now
from Atomic Black.
Speaker 3 (21:52):
Mark.
Speaker 4 (21:53):
I've known you for a couple of days now. Still
don't know exactly what it is you do, but I've
been to your home, okay, and whatever it is you're doing,
I say, just keep on doing it. So you live
in Marblehead right on the water I do. And what
is Atomic Black exactly?
Speaker 3 (22:10):
So?
Speaker 8 (22:10):
Atomic Black is an espresso liqueur and we own Atomic
Coffee Roasters, which is in its twenty ninth year, and
we're even in its twenty ninth year. We're the fastest
growing especially coffee roaster in.
Speaker 4 (22:23):
New England right now. Where do we find Atomic Coffee Roasters?
Speaker 8 (22:27):
Oh, it's made fresh to order, so if you order
it online, we ship to all states and basically all
of our subscription customers come in Friday, Saturday, Sunday. All
of those products are roasted on Monday and shipped by Tuesday.
Speaker 3 (22:40):
Where is it made?
Speaker 8 (22:41):
Everything's fresh. We have a ten thousand square foot bespoke
roastery that's in PbD, mass and then we have a
fifteen thousand square foot cold brewery, just like a beer brewery,
but for cold brew coffee and Danvers mass Where in
Danvers is this? I love Coldbreo one seven Water Street.
Come by anytime. I'll give you a tour.
Speaker 3 (23:00):
What got you into coffee?
Speaker 8 (23:02):
I'm a beverage savant basically, I've been doing beverage for
forty years. I've been involved in all sorts of probably
forty different beverage companies, you know, in my career time.
Speaker 3 (23:11):
And you can just keep getting laid off or something
that's selling.
Speaker 2 (23:16):
Make more money by another Chriss Grafts.
Speaker 4 (23:18):
Sell okay, start a company, sell a company, Okay, I'll
call it ADHD.
Speaker 3 (23:24):
Right.
Speaker 8 (23:24):
So I get tired of one after about five years,
and then I start another one and hopefully that continues
on a successful.
Speaker 4 (23:31):
Mike Rocket, who's sitting here with me, told me that you, personally,
with your own hands, invented the Island Oasis company.
Speaker 8 (23:40):
Now I wish I did. They sold for three hundred million,
So I bought I bought patent licenses from the original
snow cone machine, the drain deck assembly and the cutting
blade assembly. St Echos had the patents on that. I
licensed those in perpetuity and I actually did a deal
with Vitamix, the blame under company, about twenty five years
(24:02):
ago for their shave ice blender.
Speaker 3 (24:04):
Okay, hold it right there first.
Speaker 4 (24:06):
So you're just a guy sitting around and one morning
you become obsessed with the blade from the snow cone machine.
Speaker 3 (24:15):
What why will you hire or something? Now.
Speaker 8 (24:19):
I had a company called Maui Beverages and we weren't
able to tap into the big chain accounts throughout the
Caribbean in North America, and I said, well we need
we need to raise capital and make our own machine.
That led to purchasing those patent licenses. And a good
friend of our, Scott Hinckley, was running the commercial division
at Vitamins, and he tapped me on the shoulder one
(24:41):
afternoon at a show and he said, what are you
doing getting into the shave ice machine company. I said, well,
no one has the guts to make a machine against
island oasis, so I have to. And he said, well,
we're doing diligence on buying this company and we see
that you have the patent licenses.
Speaker 3 (24:55):
Wow.
Speaker 4 (24:56):
So Mark, you're an expert on mixing drinks okay, as
well as on shaved ice. Apparently one of the best
cosmos I've ever had.
Speaker 3 (25:06):
You know, this micro.
Speaker 4 (25:08):
Has shaved dice around the rim. Why don't more bars
do it? Especially today?
Speaker 3 (25:15):
Asked Greg.
Speaker 4 (25:18):
Because Greg over at G Bar and Kitchen, you have
the shaved dice in your martinis?
Speaker 3 (25:23):
He does?
Speaker 8 (25:25):
They shake him so much that ice is ice is
a huge thing. I've got an old friend out in
San Francisco, Collos Victoria that actually has an ice house
where they custom make the bar cubes. Oh, I've got
some of those on order for the restaurants in San Francisco.
Speaker 4 (25:43):
Really, that's the interesting thing about bar cubes. Nobody uses them. Yeah,
you go to a bar, they probably have them. They
don't put them in your drink.
Speaker 8 (25:55):
It's the real high echelon place.
Speaker 3 (25:57):
Okay, we're not going to shant places. Now.
Speaker 4 (26:02):
Do you have shaved dice in your cosmos at your
restaurant at the water.
Speaker 2 (26:06):
Yes for you, Bill.
Speaker 4 (26:07):
Okay, hey, wait a minute, since we're talking. One day
we were shooting a dining playbook at the Salem Waterfront
Hotel and you and I think it was in my honor,
you had a giant martini glass.
Speaker 2 (26:20):
We called we call it the mother in law. After
you drink it, you want to see your mother in law.
Speaker 3 (26:27):
Naughty.
Speaker 5 (26:29):
I got one of those.
Speaker 4 (26:31):
Wow, that's incredible. So okay, now, did you bring coffee
here today?
Speaker 3 (26:36):
You've got it. What's in the cooler?
Speaker 8 (26:38):
Yeah, so we brought Atomic cold brew coffee and we
have Atomic black espresso locur.
Speaker 3 (26:44):
We'll shake up.
Speaker 8 (26:45):
Some drinks during our break, make some espresso martini's.
Speaker 3 (26:48):
We absolutely will.
Speaker 2 (26:49):
Bill was hammered at his restaurant.
Speaker 3 (26:52):
Oh really, Oh.
Speaker 4 (26:53):
God, I had a little buzz going on because well,
I was drinking the Espress. That's another story we got
to hit. I can't believe this. Mike Rocket actually pulled
out a picture of me holding the giant Cosmo at
the Salem Waterfront Hotel. It really did exist. I wasn't hammered,
And imagine that that really happened. You were ball And
what's the line again?
Speaker 6 (27:12):
It's the mother in law. You either want to punch
her in the face or give her a cass.
Speaker 3 (27:16):
Okay, I guess we'll just take a break and we'll
be right back.
Speaker 1 (27:20):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel.
Speaker 3 (27:25):
In swees Hey.
Speaker 4 (27:32):
Everybody, welcome back to for Thought Again. It's a crazy show.
I should have said fasten your seatbelts at the top
of this one, because I always say that when Mike
Rocket is in co hosting.
Speaker 2 (27:42):
How are you feeling?
Speaker 3 (27:44):
I gotta be on with Jack.
Speaker 4 (27:45):
Yeah, we have a studio filled with guests, and thank
you very much everybody for coming in. And we're doing
it because we're celebrating an episode of Dining Playbook, which
is going to be on Nesson in a couple of
hours at night.
Speaker 2 (27:57):
I was on yesterday.
Speaker 4 (27:58):
It aired Saturday morning at nine, as it does every week,
and it'll be on Nelson tonight, by the way, followed
by Me Boston with Billy and Jenny at nine thirty tonight.
So a lot of the people that were there for
the shoot we did Mike this past week are now
here in studio.
Speaker 6 (28:13):
And again we stopped at somebody's house and got to
see a great boat and great yes.
Speaker 3 (28:17):
We did.
Speaker 4 (28:18):
I should mention that a lot of the episode tonight
at nine o'clock, Mike, we're on your boat, yes, cruising
around the north Shore, hitting a bunch of well you
picked them your favorite places.
Speaker 3 (28:28):
We started at the hotel, say.
Speaker 4 (28:30):
The one off hotel, Longboards, the longboards right next door
and pickering more Firencle the Barnacle Historical.
Speaker 6 (28:36):
Before the Barnacle, we stopped at a nice little bar
in Marblehead.
Speaker 4 (28:39):
With water, which brings us back to Mark. I'm fascinated
by Mark. I need to follow you or something on Instagram, Mark,
because I'm silent. God, I just want to say this
everyone that your friend must want to be you, because
a few times that's what I think about Mike Rocket
(29:00):
best friend.
Speaker 3 (29:00):
I'm always like I want to be him.
Speaker 4 (29:02):
But anyway, Mark, you're in liquor, you're in beverage, you're
in ice, you're in everything, and all I know, whatever
it is you're doing, you're doing well. But you brought
a cooler and we finally opened up the cooler and
we had this the other day on the boat.
Speaker 2 (29:18):
You pulled straight from the bottle.
Speaker 3 (29:20):
Yeah, it's called Atomic Black. What is this? Exactly? Market
your product?
Speaker 8 (29:24):
So that's our espresso Occur and Atomic Coffee makes the product.
We source it, roast it, cold, bruce, keep it and
then add vodka to it.
Speaker 4 (29:33):
There you go, any particular kind of vodka. Now it's
a neutral grain we're not talking well liquor. Yeh, No, No,
I don't do well liquor drink. So no, say you
tasted it?
Speaker 8 (29:43):
What do you think?
Speaker 4 (29:43):
Yeah, I drank a little bit from the bottle while
we're shooting the TV show, and I have to tell
you I put some in a cup a couple of
minutes ago. Everybody who knows me knows I'm a lightweight.
Mike will tell you complete. I had one sip of
this and I didn't add more vodka, which I probably
would if I were socializing at the house or something.
Speaker 3 (30:04):
One sip and I've got a little buzz going. Yeah.
Speaker 8 (30:07):
Yeah, So we call it the new energy instead of
red bulling vodka. This is a natural, uh you know,
progression of that super energy. It's clean, It's coffee and lonca.
That's simple.
Speaker 5 (30:20):
How you fail, Bud?
Speaker 3 (30:21):
I feel okay, feeling pretty good.
Speaker 5 (30:23):
Well, he's a real true lightweight. I mean one time
he had a drink at one of our events, right,
Mike didn't go well, you do you remember a kiss concert?
I have the audio.
Speaker 4 (30:32):
Well, I just had a couple of ships of wine and.
Speaker 3 (30:38):
Do this. I'm I'm already loopy. No, he slowed down
the record. What is wrong with you?
Speaker 4 (30:45):
By the way, we're on WBZ News Radio. Okay, this
is very high brow. All right, Well, how you feeling?
Speaker 3 (30:52):
I'm already loopy?
Speaker 7 (30:56):
Mark?
Speaker 4 (30:56):
Something else is the magic cooler? Do you bring this
cooler everywhere you go?
Speaker 3 (30:59):
Already? Much is while coffee is your business?
Speaker 4 (31:02):
Yea Atomic black is Atomic Coffee Roasters.
Speaker 3 (31:06):
Yeah, and you're everywhere.
Speaker 7 (31:07):
Yep.
Speaker 4 (31:08):
But I noticed the bag of beans that you brought
is called black Velvet and it comes with its own song.
Speaker 3 (31:24):
You need a marketing director, Justin did you not think
of that?
Speaker 4 (31:29):
It's awesome and I'm telling you, well, that's why Justin
is the number one executive producer.
Speaker 3 (31:35):
On the planet. Good job. But with that pull, So
what's the deal in this coffee?
Speaker 8 (31:40):
So our coffee we source roast and and ship to
every state. We've Actually the most interesting, uh sale that
we have made is to the Chernobyl power plant. She
sowed us up. It's interesting with the automic opened. Yeah,
well it's you know, it's got a crew there. So
they said, oh we saw.
Speaker 4 (31:58):
Three heads, yeah, four nipples.
Speaker 3 (32:08):
BZ News.
Speaker 2 (32:09):
The vodka has kicked in, Mike, I am not editing that.
Speaker 3 (32:13):
No, no, please don't go ahead, Mark, I'm sorry.
Speaker 8 (32:16):
We lost you with so I mean Atomic Atomic spent
around second generation. Uh, my son's Spencer and Logan run
the business. Now, do a great job running that.
Speaker 2 (32:27):
Where do we go to buy it?
Speaker 3 (32:30):
Atomic rosetree dot com? Wow, I can't wait to grind.
Speaker 6 (32:34):
If you want to get it locally, you said, like,
it's in all grocery stores pre stopping shot, okay, whole
Foods really yeah?
Speaker 3 (32:44):
Agmans? Yeah? Good god, you're so wealthy. I wish you know.
Speaker 4 (32:50):
You know you're hitting on Justin.
Speaker 2 (32:53):
You're hitting on Mark. It's so you're not coming on
the boat to Pete Town.
Speaker 4 (32:59):
It's so much much fun to be me, to be
this light away, like one sip of a coffee that's
just infused with a tiny bit of vodka and Justin
you wanted to say something.
Speaker 5 (33:10):
Well, I love On the back of the packaging on
the Atomic Coffee it says our mission spread positive energy. Yeah,
I love that, and at the bottom it says be atomic.
I like that.
Speaker 3 (33:20):
We always like.
Speaker 4 (33:21):
To be atomic. Yeah, you want to play the song
one more time for Mark? Check it out baby everywhere
black velvet coffee.
Speaker 3 (33:30):
You can get it beans or ground right, all right?
I gotta bring Margaret Rocket back in.
Speaker 4 (33:36):
Margaret is Mike Rocket's beautiful daughter, and she basically operates
the entire hotel. Well, she and Trish Rocket, and then
Mike just walks around yelling at people.
Speaker 7 (33:52):
I wish she wasn't there that often.
Speaker 3 (33:55):
So all right.
Speaker 4 (33:56):
Earlier on the show, we were talking about October still
room available, which is crazy.
Speaker 7 (34:02):
Yes, midweek, please come during the week. It's a great
time to get into all the attractions.
Speaker 4 (34:08):
Yeah, you don't have to be in sale for Haunted
happenings the month of October. It doesn't have to be
a weekend. Go during the week. You'll have much more fun,
a lot less people. Yes, what's going on at the
hotel moving forward after October?
Speaker 7 (34:20):
So we're really trying to carry Haunted happenings through the winter.
So a little bit of holiday happenings. Maybe this year
we're going to have a Christmas walk I'm Pickering Wharf.
We don't have the exact date set yet, but that's
coming soon. We've had Santa arrive via boat before into
the marina, so that'll be happening again.
Speaker 4 (34:40):
Yes, Okay, do we have a date on Santa's arrival, don't.
Speaker 7 (34:43):
Have a date yet because we have to wait to
hear from him.
Speaker 4 (34:46):
But do we know, Oh I can't say that Bloway
for a lot of young.
Speaker 5 (34:52):
People, do I need to take hold of the hosting
and this show.
Speaker 3 (34:58):
This is unbelievable.
Speaker 4 (35:00):
Greg step back up to the mic from G Bar
and Kitchen and swamps gets Here's yeah, he's.
Speaker 3 (35:07):
Way, he never left.
Speaker 2 (35:11):
We've been laughing the whole time.
Speaker 3 (35:12):
Oh yeah, what did you do? Lunch and kitchen At
G Barn Kitchen and swampskt we do.
Speaker 9 (35:17):
A late lunch on the weekends we open up at two,
but most days we open up at four o'clock.
Speaker 4 (35:22):
Four o'clock. It's a good time, you know, check out
early and just swampskod. But you've been in the business
for like thirty years, right, Yeah.
Speaker 9 (35:30):
I started working at restaurants when I was about fifteen
years old in some places in Boston, mostly in Needham
where I grew up, a little place called Maximillions, which
is long gone. CANTEENA Brutzi did a few Paparazzi's been
in the business for a long time.
Speaker 4 (35:47):
So if you had to name one dish at G
Barn Kitchen that people are coming for the first time
should absolutely try what would it be?
Speaker 9 (35:56):
Well, like I said earlier, so we changed that many
sixty eight times a year per season. But right now
summertime and you guys had it was the summer tuna
which was amazing, which we have and everything crusted tuna,
sushi grade tuna with ourancini, watermelon, tomato and whip feta
(36:16):
with a little bit of basil and olive oil. It's
so refreshing, so nice, so clean, and you feel so
satisfied when you finish that.
Speaker 4 (36:25):
Well, the everything crusting jumps right out at you. Yeah,
it makes a big difference on the tuna. But again
when you serve it after today, Mike and I will
tell you serve the bordelais from the lamb dish. Just
on the side. We call it Billy's tuna, okay, or
Billy and Mike's tuna. There you go, just a little
cup on the side so you get a little dip
and get a comparison with the other. How about Little G.
(36:49):
What are you recommending there? Somebody's coming for the first
time in Little G.
Speaker 9 (36:52):
Like I said I mentioned earlier as well, we have
a heavy Mediterranean influence. We make everything from scratch, the
brick oven peda with Miss Szeki, I would recommend doing
the falaful souvlaki, which is just amazing. We hand ground
the chick peas to make it the old fashioned way,
(37:13):
with the homus Tozeki lettuce tomatos on that brick ovenpeta
that we make in house as well, and those handcut fries.
You can't go wrong with the dishla.
Speaker 4 (37:23):
And we haven't even mentioned the outside patio. There's outside
seating for both restaurants, both g Barn Kitchen. That's okay,
we have to take one final break when we come back.
We've only got a few minutes left. Everybody's going to
give their information on where you find how you make
a reservations at for in advance.
Speaker 3 (37:38):
All of that is coming up HANGINGU.
Speaker 1 (37:40):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel and sweets.
Speaker 4 (37:46):
Hey, everybody, welcome back to Fruit for Thought. Billy Coft Here,
Mike Rockett is sitting right next to me again. The
episode that we shot out on the north Shore in
Mike's boat this past week is going to be on
Nessen at nine o'clock tonight. Trust me when I tell you,
you're gonna love it and we'll make you laugh guaranteed.
Speaker 2 (38:01):
Mike had so much fun.
Speaker 6 (38:03):
We actually had a little long impromptu stop, but everyway
went everybody had a blast so and you got looped,
which made it even better.
Speaker 4 (38:10):
Okay, we'll introduce you to a lot of fabulous places
on the north Shore, a lot of incredible food and
very impressive people.
Speaker 2 (38:18):
The fun of show have ever done?
Speaker 3 (38:19):
All right, that's nine o'clock tonight.
Speaker 4 (38:20):
Let's go to your daughter, Margaret Rocket Now, Margaret, one
more thought on the Salem Waterfront Hotel.
Speaker 3 (38:26):
What do people have to know to.
Speaker 7 (38:29):
Come to Salem any time of the year. But you
can still come during October. It's not as bad as
you think.
Speaker 4 (38:35):
Okay, and Mark from Atomic Black, you can step up
to the mic. Mark, and I'm always afraid when you
step up to the mic, I don't know you've got
that look on your face. We spent an hour together
and I still don't know exactly what you do. But
you run a lot of businesses all at the same time.
If you had to explain it in a sentence or two,
(38:56):
how would you adhd Okay, really forty companies?
Speaker 8 (39:02):
Now I've been involved in forty companies in forty years,
so that's not bad.
Speaker 4 (39:05):
Okay, Now this stuff here that I had one sip
off and I had an incredible buzz on the Atomic
Black Where can people find it?
Speaker 8 (39:13):
So that's in most liquor stores and B plus and
above bars.
Speaker 4 (39:19):
Okay, only the best black velvet coffee beans and grinds.
Speaker 3 (39:24):
So where do they find that?
Speaker 8 (39:25):
Can find that at local grocery stores and at Atomic
Roastrey dot com and Atomic Black is Atomic black dot
co justin that's black velvet.
Speaker 4 (39:39):
You should have that playing it like in the markets
and everything right where the coffee is here, it is
black velvet.
Speaker 8 (39:46):
As soon as you step up to the bortle in
the display, that's coming on.
Speaker 4 (39:50):
Okay, Greg is here from b G Bar and Kitchen, Swampskit, Massachusetts.
Speaker 3 (39:55):
How far in advance, like on.
Speaker 4 (39:57):
A good night at Thursday night, Friday night, Saturday night,
should book a reservation.
Speaker 9 (40:01):
So for Gbar and Kitchen, I usually like to say
about a week in advance, Little G.
Speaker 2 (40:07):
We don't take reservations.
Speaker 9 (40:08):
However, if you have a party of six and more,
we'll do our best to accommodate you with a call
ahead seating so gbar in kitchen, I would say a
week in advance and Little G technically no reservations, but
if you have a party of six and more, we
can accommodate you.
Speaker 3 (40:21):
Yeah. Nu, But a G thang over there, G easy
or go with G unit that's right.
Speaker 4 (40:30):
Outside patio is awesome and you're right across the street
from the ocean.
Speaker 3 (40:34):
That's right. It's uh, you know, there's a little.
Speaker 9 (40:36):
Bit of a view way back in the day when
they had Captain Jack's there. Well, yeah, you know, and
then that that went away with the concordial. But there's
a little tiny view and if you walk across the street,
it's always beautiful.
Speaker 4 (40:48):
And is there a website people can go to check
out if we have G yep, grestaurant dot com and
little geatery. Now with the little G, is it little
or is it little G like a.
Speaker 3 (40:59):
Little little little.
Speaker 5 (41:04):
L Wayne named after.
Speaker 4 (41:07):
Should do little Yeah, you know, because that's what's happening
right justin that's right, little.
Speaker 2 (41:12):
Pump Yeah, maybe next one, maybe next one.
Speaker 3 (41:16):
Yeah, I'm kind of crazy.
Speaker 5 (41:18):
You're drunk right now.
Speaker 8 (41:19):
You know what it is?
Speaker 4 (41:20):
It's the atomic kind. I have to recommend, uh, the
atomic black where do they get it? Mark, I know
it's the fourth time. I just want to be sure
every time to the hotel will have it. Okay, there
we go, and I recommend it with shaved ice.
Speaker 3 (41:36):
Mark. Okay, okay, not enough places are serving the shave.
We gotta go. All right, Okay, I swear I had
one sip. I'm not by the way, where are you?
Speaker 2 (41:45):
What are your dog's names?
Speaker 6 (41:46):
Again?
Speaker 3 (41:46):
They were beautiful and maui. Oh yes, that was we
posted of dogs.
Speaker 5 (41:51):
That was the best part of the trap.
Speaker 3 (41:53):
Yeah, we gotta go.
Speaker 4 (41:54):
Okay, don't forget nine o'clock tonight on nesson Dining, Playboat.
Speaker 5 (41:56):
Check it out.
Speaker 3 (41:57):
You'll meet and see all of these people. We gotta go.
It's time for sixty minutes.
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I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!