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 restaurants and giving you the
inside scoop on where to wine, 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. Billy Costa here.
I hope your weekend is going fabulously. And by the way,
happy Mother's Day to all the moms who might be
listening and finishing out their Mother's Day.
Speaker 2 (00:33):
This is going to be a very busy show this week.
Speaker 3 (00:35):
Okay, I've got the rockets Michael and Margaret in studio.
They own and operate to the Salem Waterfront Hotel, which
by the way, I used to live at. I don't
mind saying.
Speaker 2 (00:45):
Actually, we still have some many furniture.
Speaker 4 (00:49):
In storage by the way, for this, so I think
I shall have your cable box.
Speaker 2 (00:53):
We gave some of it away, cable.
Speaker 3 (00:55):
Box, and they're still trying to get me to buy
the cable box. Yeah, I mean anyway, Yeah, I lived
at Salem Waterfront Hotel for several years and it was
such a pleasure. And the Rockets are not only a
guest on the show this morning, but they are a
co host because we will have other guests coming in
during the course of this show. In fact, Connor is
here and he's the general manager of Mastros there. Yeah,
(01:17):
they brought Ribbi's and Casey Steaks and everything else.
Speaker 4 (01:20):
Everything left with the bone, did you guys?
Speaker 3 (01:27):
Anyway, Connor is from Mastros in the seaport, but they're
all all over the country. Funny story. My first Mastros
experience was on Malibu Beach in California, and I believe
that was the very first Mastros were there.
Speaker 5 (01:41):
When you visited me the first time in college.
Speaker 2 (01:43):
There we go.
Speaker 3 (01:44):
Isn't that nice?
Speaker 2 (01:45):
Malibu did make it from the from the I believe so.
Speaker 3 (01:50):
Well, we'll find out because we have Mastros coming in
and then later in the show, my old friend Francois
who runs a place up in New Hampshire and the
Sea Coast Reds and every year they have the Seacoast
Idol competition, which is like American Idol for the Sea
Coast of New Hampshire. So he's going to come in
and talk about that and everything else that's going on
(02:11):
in New Hampshire. But starting with the Rockets, big news
and a lot of people may not even realize this yet.
And again we're talking to Mike and Margaret Rocket. Recently
you renovated the entire hotel. Yes, actually it's completely down.
The rooms are fantastic.
Speaker 4 (02:25):
You've been out send you stayed there. Every piece of
the hotel has much greater detail. It definitely feels more
like a maritime experience, and.
Speaker 2 (02:36):
It really does mainstays.
Speaker 4 (02:38):
It came out beautiful and still I think we have
the most comfortable beds. I would say probably.
Speaker 2 (02:45):
And this wasn't an easy project.
Speaker 3 (02:46):
I mean you took it floor to floor in terms
of the hotel and all the rooms, and.
Speaker 4 (02:50):
We bought the material three and a half years ago.
That's how long we waited for it. It took a
year and a half to get.
Speaker 3 (02:57):
While things happened fast. When you have a very brilliant,
into talented daughter like a Margaret Rocket, and Margaret you
were around for the entire renovation, which part of it
impresses you the most? Right now?
Speaker 5 (03:08):
I have to say our restaurant. We rebranded and reopened
it to the Mainstay Social, so it fits in a
lot more on Pickering Wharf now because the wharf is
of course a huge maritime destination with a lot of
history in Salem, so the theme kind of fits that
a lot better. And we have a really awesome head
chef who experiments with a ton of new specials every season.
Speaker 3 (03:30):
And for years it was just called the Pub. Yes,
and where'd you get the name Mainstay Social?
Speaker 6 (03:36):
Uh?
Speaker 5 (03:36):
We took a lot of time to think of that one.
Speaker 4 (03:39):
We want I rejected.
Speaker 5 (03:40):
Yeah, yeah, that he's our harshest critic.
Speaker 2 (03:43):
So it was Mike against you and your mom.
Speaker 3 (03:45):
Trish, Yeah, basically, and who won you guys, Yes, that's
not easy.
Speaker 5 (03:51):
I know that is.
Speaker 4 (03:53):
Let's just say this. We'll call it it. We'll call
it a tie.
Speaker 2 (03:56):
Okay, call it. They brought me around. It's Mainstay Social
and yeah, that's all I know.
Speaker 3 (04:01):
Howtails the has the The menu changed much a lot.
Speaker 4 (04:05):
The menu is a much it's I think it's much different,
and we actually it's evolving. We're allowing the chef way
more flexibility and we've.
Speaker 2 (04:12):
Taken a lot of stuff on.
Speaker 4 (04:13):
We still have your Hattock Old Lady Scribe that's still
on there because that's Billy's favorite with By the way,
French fries. Get Patock with French fries. Who does that well?
Speaker 3 (04:25):
Because your French fries are so good, you got to
go there.
Speaker 4 (04:28):
We kept we kept called the Billy cost the Old
Lady Scribe.
Speaker 3 (04:31):
There you go, Okay, hag squad or something.
Speaker 4 (04:34):
Yeah, I think the lobby is one of my favorite
to the lobby. So it's and it's easy to get
in and out of, to get front desk, to get
luggage in and out. The whole the whole thing came out.
I think, perfect, beautiful.
Speaker 2 (04:45):
I'm so happy. And everything was custom.
Speaker 4 (04:48):
I have a We built a wood shop during this,
so we we did everything in house.
Speaker 3 (04:53):
And it's great. I think a lot of what you
were thinking about when you renovated or redid the entire
hotel was you do an immense function business. You do
so many different weddings. Do you think about that, how
will this cater to the wedding or special event?
Speaker 2 (05:07):
Of course?
Speaker 5 (05:08):
Yeah. We actually one of the last phases of the
renovation was we created a brand new bridal suite. There
you go, so it has all the space for hair
and makeup, but has a huge bathroom that's a lot
different than any of our other rooms, a pull out couch,
so there's tons of space for getting ready with your
bridesmaids for the night of the wedding. It's it's probably
(05:30):
one of my favorite parts of the renovation.
Speaker 3 (05:32):
Now don't judge me if you're listening right now, but
I did stay in the bridal suite one.
Speaker 5 (05:36):
Yeah, the first one in there.
Speaker 2 (05:39):
Yeah, I think I was. Well, it might have been
justin Jesus, do we have rubber sheets.
Speaker 4 (05:45):
On that night?
Speaker 3 (05:49):
Okay?
Speaker 4 (05:49):
Over there, he's the only got a guest that we say,
you know, you can take the rope home with it
in the tonnels to everything to go with you.
Speaker 3 (05:57):
I got to tell you, just In, the producer of
the Billion These Morning Show and My Countdown on weekends
is such a fan of your hotel when he's going
there for a weekend because he brings his wife obviously
the kids and the swimming pool. I mean, it is
like a dream package for a couple with young kids.
Speaker 4 (06:14):
Oh yeah, what's almost as nice as the New Jersey
package they went down to. He loved that down there,
didn't he on vacation?
Speaker 3 (06:21):
You know? The first thing I said to Justin when
he told me he was going to New Jersey.
Speaker 2 (06:26):
I said, you better be ready to take some hits
from Mike Rocket. I mean, everybody wants to go to
New Jersey.
Speaker 4 (06:31):
Yeah, seriously, sure, you know it's still the only state
in the country where you can't pump your own gas.
Speaker 3 (06:36):
Oh, what's that old joke? What's the worst thing about
New York? New Jersey is on the other side of.
Speaker 4 (06:41):
The Yeah, I mean they should just pay it and
make it a parking lot in New York.
Speaker 3 (06:47):
Okay, So we're talking about weddings, and timing of a
wedding is critical. People worry about the panic about when
they need to book for a wedding.
Speaker 4 (06:56):
Sooner is better than later. It's it's amazing how some
common weekends like in May and in June, everybody wants
to grab them.
Speaker 2 (07:03):
I tell you, I tell people to go out two
and three years you're.
Speaker 5 (07:07):
Better off and then you know that far Oh yeah,
I think like a year and a half is probably
the average.
Speaker 3 (07:14):
Just another one of those challenges.
Speaker 4 (07:16):
I'm just saying, if you want your if you want
your date, the sooner you do it, the better off
you are.
Speaker 3 (07:20):
Yeah. But if you do it that early, what if
you're not together in two and a half three years.
Speaker 4 (07:25):
Well, we'll buy the ring cheap.
Speaker 3 (07:26):
All right, leave that and on that note, we're going
to take a break.
Speaker 2 (07:29):
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 and sweets.
Speaker 2 (07:38):
Hey, everybody, we're back at is food for Thought that
he cost you?
Speaker 7 (07:40):
Here?
Speaker 3 (07:41):
I've got Mike Rockett and Margaret rocket in. We're talking
about Salem. We're talking about the Salem Waterfront Hotel. Something
else we have to talk about is next week, Wednesday night,
May fourteenth, I'm going to be doing my very first
I Guess food event. Lisa Donovan has been so successful
with Lisa's book Club. She's now going over the borders
(08:01):
to other states. It's becoming Nashville and every single one
of them saills out. So they came to me and
they said, hey, can we do a Billy event? And
we just got to thinking. So now we came up
with meat to eat with Billy And next Wednesday we're
going to be at a store called All Modern. It's
part of the Wayfair collection at the Market Street malls Midfield. Yeah,
so May fourteenth, it's sold out in ninety seconds.
Speaker 2 (08:24):
Wow.
Speaker 3 (08:25):
So it's going to be great. Mike and Margaret are
going to be there. You're going to bring in some
food from the new restaurant at the Sale Waterfront Hotel.
Andy Husbands is going to be there. He's a world
champion barbecue chef. And by the way, the only professional
that I know at a grill that's as good as
a world champion barbecue chef is Mike Rockety sitting right
there in the room. You're so amazing on their grid.
Speaker 2 (08:47):
Do you have a seven second tape delay at that?
Speaker 3 (08:50):
I'm telling you, I'm telling you, we talk about it
every time we leave your house. How does he do it?
Speaker 2 (08:55):
Just like that? It's just you go out in the
backyard on the patio and.
Speaker 3 (08:59):
Before you we even finished a sentence, you're in with
a complete barbecue. It's incredible. Anyway, it's next Wednesday night.
Unfortunately it is sold out. As it gets closer and
some people have to cancel for one reason or another,
we may open up a guest standing room only. Oh, definitely,
standing room only. It's gonna be a lot of fun.
I want to thank all modern and I also want
(09:20):
to thank a ninety plus wine, so beautiful serving wine.
It really is the problem is every time I walk in,
I have.
Speaker 2 (09:26):
To buy something.
Speaker 3 (09:27):
Everything there is so nice. By the way, decorative pillows.
If you're a fan of decorative pillows, and I happen
to be, most guys aren't, but I know I know
a little different. But anyway, that's next to a Wednesday night.
So you're going to come in and you're bringing food
from the restaurant, Like, give me an example, what will
you guys bring, Margaret.
Speaker 5 (09:45):
We're gonna do kind of a twist on a regular
lobsterol like mini lobster roles with kind of like an
Asian interpretation.
Speaker 2 (09:53):
Bowbon bow bon.
Speaker 5 (09:56):
Yeah, oh yeah, and then little tuna poke balls, Oh my.
Speaker 2 (10:00):
Goodness, okay, and then something vegetarian probably.
Speaker 3 (10:03):
There you go, Billy. So we're talking about surf and
turf then, because you know Andy's going to bring in
the meat right.
Speaker 2 (10:10):
So much, I'm sure he's gonna have He'll.
Speaker 3 (10:11):
Probably have a slab of brisket or something. And so yeah,
it's going to be a fun event. And thank you
in advance for being a part of my very first
and we're talking about maybe doing it quarterly, but again,
shout outs to all Modern and thank you for inviting.
Speaker 4 (10:23):
We wearing filey clothes that matter, We're wearing Allan's clothes.
Speaker 2 (10:30):
Alan is going to be there, so you better be
in Ghibli's.
Speaker 5 (10:37):
I know he likes the torture.
Speaker 3 (10:39):
The good news is I think Allan sells fairly so Elsie,
I could I could be wrong, but he also sells
a lot of Peter Milow. We're talking about Ghibliy's Fineman clothing,
and of course it is everything we wear typically comes
from Ghiblis. So anyway, that's all part of next week.
Wednesday night, Margaret, you said something to me off the
air that shocked me. Yes, and you volunteered it. I
(10:59):
wasn't even asking, but you said people sometimes are confused
about the month of October in Salem and booking your hotel.
You said, strangely, there's room available for the month of October.
Speaker 2 (11:12):
Yeah.
Speaker 5 (11:12):
So we've been finding recently that I think there's a
fear of too many crowds in Salem, and of course
there's definitely crowds in October, but it's not unmanageable at all.
The city has a really good handle on it, and
we find that the last two weeks slowed down a
little bit because everyone comes at the start of the
month thinking that the end will be a little too busy.
So it's yeah, we're saying come for Halloween. It's fairly awesome.
(11:38):
It's a lot more, a lot more street performers and
things going on that I don't think are getting taken
advantage of enough because people are so scared about the
fear of it.
Speaker 2 (11:49):
Imagine that, and yet those are the two biggest weeks.
Speaker 3 (11:51):
Think about it. The Salem what do they call it,
the month of October is haunted happenings. It used to
be the weekend of Halloween, yeah, and it became a
full week and now it's a full month.
Speaker 5 (12:02):
Yeah, And we plan Haunted Happening is probably a year
out or more. Yeah, there's a lot of so, yeah,
that's the biggest time of the year. So we want
people there. We're prepared.
Speaker 3 (12:12):
I got to tell you, if you're living in the
Boston area, hot tip, take the Salem Faerry.
Speaker 2 (12:18):
That's fun. It is so easy.
Speaker 3 (12:20):
It's minutes doc to doc and on the way you
can have a glass of wine.
Speaker 4 (12:25):
Or as a lot. When we come in here to
stop in and walk absolutely present.
Speaker 2 (12:29):
It's perfect.
Speaker 3 (12:30):
Yeah, Salem Ferry and that includes the month of Haunted happening.
Yeah and Salem. Now I know it's early, but are
we doing the Halloween?
Speaker 5 (12:38):
We are Wicked Night on the Wharf. We have not
announced to the theme yet, so that is coming very
very soon.
Speaker 2 (12:44):
It looks pretty cool though.
Speaker 5 (12:45):
Yeah, you get excited.
Speaker 3 (12:47):
And this would be the first Wicked Night ball in
the newly renovated hotel.
Speaker 2 (12:52):
Right, completely renovated, completely renovated.
Speaker 4 (12:55):
Yes, oh wow, this writing it should be fun. I
can't wait for them to I saw some of the previews.
Looks really good.
Speaker 2 (13:03):
Oh you've already previewed pictures and.
Speaker 5 (13:04):
Yeah, we've been having meetings since November?
Speaker 2 (13:08):
Really yeah?
Speaker 3 (13:09):
Am I still involved?
Speaker 5 (13:10):
Yeah?
Speaker 3 (13:11):
Okay, okay, so that's what were.
Speaker 2 (13:13):
You dressed up as?
Speaker 5 (13:14):
Costume contest?
Speaker 2 (13:15):
Yeah?
Speaker 3 (13:16):
Every I love it. I got I've done full Gallas
and still be lined it from wherever I was doing
you last year?
Speaker 4 (13:21):
What were dressed up as?
Speaker 3 (13:22):
Was I dressed?
Speaker 5 (13:23):
You were dressed?
Speaker 2 (13:24):
You were?
Speaker 5 (13:25):
I think you were a Safari? Yeah, because Michelle was.
Speaker 3 (13:32):
She was a lion.
Speaker 2 (13:33):
That's right, that's right. I love her. Michelle's sister always
got stacked up.
Speaker 5 (13:38):
She's the best costume.
Speaker 4 (13:39):
Event and by the way, the best judger. Yeah she is.
She works the room and sees everybody. She's awesome.
Speaker 3 (13:46):
Hey, Cheryl, I'm hoping. I thought, am I making this up?
There's a chance she might not be able to.
Speaker 2 (13:51):
Make it this No way, she has to be that.
Speaker 3 (13:54):
She was the event manager at Wellesley Country Club, and
I might be making this up. But I thought I
heard somebody say, can you believe Ryl, the Queen of
Halloween's not going to Salem. No, I'm going to have
to change. Yeah, we're going to the country club. It
will just take her hostage. Definitely kidnapper at the Wellesley
country Club.
Speaker 2 (14:11):
Well that's good, so our shut the place down.
Speaker 3 (14:13):
Yeah, I don't think we went over the menu enough
at the new restaurant, which.
Speaker 2 (14:16):
Is called I Got a Mainstay Social.
Speaker 3 (14:18):
Yeah, Maine, stay social, all right, walk me through the menu,
the highlights, things people absolutely have to get.
Speaker 5 (14:24):
I mean always, the favorite is going to be the
steak tips. I know they're one of your favorites.
Speaker 3 (14:30):
Nobody does steak tips like your restaurant. I don't know
what it is. Are you in there in the grill.
Speaker 2 (14:35):
Or because no, actually they won't let me in there.
Speaker 3 (14:38):
Because usually state tips. The reason I don't get the
most places. They're tough, right, I gotta be honest, right,
they're tough. Not at your place.
Speaker 5 (14:46):
I don't know. I don't even know what the it
doesn't tell us.
Speaker 2 (14:49):
Okay, so take tips, give us the other highlights.
Speaker 5 (14:52):
So he's definitely working on changing the summer menu right now.
But last year he did a really great summer special
that was a watermelon that a salad that people love.
Speaker 2 (15:01):
Yeah, that is really good.
Speaker 3 (15:02):
Okay, okay, watermelon and feada who doesn't love that? And
give me one more.
Speaker 4 (15:09):
What I actually go to a lot of there is
I love is pulled pork in mac and cheese.
Speaker 2 (15:13):
It sounds sounds weird, it is so good.
Speaker 5 (15:16):
Does mac and cheese with buffalo chicken pulled pork steak tips?
Speaker 2 (15:20):
And I'm not even a pulled pork guy, And it
was good.
Speaker 3 (15:23):
And I know any time I've ever been there and
your wife Tricia's there, we instantly start with the nacho.
Speaker 4 (15:29):
Yes, the fabulous nacho. Okay, it's killer. That's all she gets.
When salmon salmon on the salad is your is your?
Oh yeah, it's your go to.
Speaker 3 (15:40):
By the way, you do a great job with salmon.
I'm just saying, when does the open open.
Speaker 5 (15:46):
We have couches and fire pits out there. Now.
Speaker 3 (15:48):
You really did a nice job outside too. I've seen
the pictures. Don't you have a boat for that's.
Speaker 4 (15:53):
What that's that's we built that in the shop. Really,
I built that from scratch, really comfortable to hang in
built it.
Speaker 7 (16:00):
Uh uh.
Speaker 4 (16:02):
I have az Brian and Eric and it is. It's
actually look it came out great though. It's a solid
hockey beautiful. Yeah, it's it's got ribs like a boat.
Speaker 3 (16:13):
I've seen a lot of pictures on social people.
Speaker 4 (16:16):
We're actually adding a bunch more fire pits back in.
So we took them out and people were kind of
like we had a We had them back in last weekend.
They were filled all weekend.
Speaker 3 (16:25):
And if people are planning a wedding, we should mention
that you have outdoor capabilities over by the gazebo, an.
Speaker 5 (16:32):
Outdoor ceremony site, and so the backdrop of your wedding
photos is Salem Harbor. Oh yeah, the friendship when it's
the turns.
Speaker 2 (16:42):
It's been in dry Do for a while. I think
they should be.
Speaker 5 (16:44):
Done by coming back with full sales next summer.
Speaker 2 (16:47):
That's what they say, full sales heading out next summer.
Speaker 3 (16:52):
Into and out of the harbor. Yeah, gotta be cool.
Speaker 2 (16:54):
Well, we were there.
Speaker 4 (16:56):
I remember that you were still living the where they
brought it back from dry dock for rammed into it.
The pilot boat ran out of breaks rammed the dock.
Speaker 2 (17:06):
After all that.
Speaker 5 (17:07):
Time, there's a whole crowd of people there to see
the friendship returning.
Speaker 2 (17:11):
They I was coming in and it's smashed into.
Speaker 3 (17:13):
The Oh god, where's the pilot guy and working now?
Speaker 4 (17:15):
He blamed it on the no reverse.
Speaker 2 (17:17):
Okay, So here's the deal.
Speaker 3 (17:19):
Mike and Margaret rockets Salem Waterfront Hotel are going to
hang out for the entire show as my co hosts
Ajay is here in studio, the producer executive producer of
a Food for Thought. When we come back after the
boat crush, here we'll have Connor from Mastros Cush, Yeah,
what happened to be one of AJ's crushes in high school.
Connor from Mastros. And later in the show, we've got
(17:41):
Francois ray Bork's son in law who's operating Reds over
the border in New Hampshire, and he's got his IDOL
competition coming up. We'll talk all about that.
Speaker 2 (17:49):
We got to take a break. We'll be right back.
Speaker 1 (17:51):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel in Swedes.
Speaker 3 (17:57):
Hey, everybody, welcome back to Food for Thought. There. I've
got Mike and Margaret Rocket in as my co host
this week. Hey guys, you're still there.
Speaker 4 (18:04):
Yes, we're still here.
Speaker 2 (18:05):
Okay, and it's a bad rash.
Speaker 4 (18:07):
We're gonna go away.
Speaker 3 (18:08):
Also in studio now is Connor Larkin, who is the
GM at Mastros in the Seaport district of Boston. If
I were to give you a pop quiz o, Connor,
could you name all of the Mastros all over the country? Unlikely?
Speaker 8 (18:22):
Right, No, I could actually really go Okay, So they
started in Scotchdale, Arizona. So there's three in Scotchdale. There's
the Steakhouse, Ocean Club and City Hall, and then we
go to Houston, we go to the Woodlands in Texas,
so that we're at five right now. Columbus, Ohio just
opened up. That's six, Miami, Fort Lauderdale, Boston. Obviously Washington,
(18:45):
d C. New York, and then we go to California.
There's a bunch Okay, there's Malibu, San Francisco, Costa Mesa,
San Diego, Beverly Hills, Newport Beach, was an Oaks, Santa Clara.
Speaker 7 (19:04):
But how much where am I right now?
Speaker 3 (19:05):
I think that's fine? Okay, I got when I asked
the question, I a million years didn't expect you to
answer it.
Speaker 2 (19:13):
But wow, that's very impressive.
Speaker 4 (19:16):
Make it through those fires, all right?
Speaker 8 (19:18):
So right now it's currently closed. But they were lucky
enough where they nothing, they didn't get too much. Yes, yeah,
so I believe they're going to be actually opening Memorial
Day weekend.
Speaker 7 (19:31):
Go to the general manager there.
Speaker 8 (19:33):
Yeah, great guy, And so I know it's been tough,
but they got lucky where, like I said, they just
got messed where they didn't get too much damage.
Speaker 3 (19:39):
What are the odds of this? Me, Mike Rocket and
Margaret Rocket have all been to Mastros in Malibu?
Speaker 2 (19:46):
Oh wow, what are the odds of that?
Speaker 7 (19:49):
Pretty pretty impressive.
Speaker 2 (19:50):
What a great restaurant.
Speaker 8 (19:52):
It's beautiful, so that actually when we first opened, we
opened eight years in June. We have a beautiful view,
as you've seen the Boston right on.
Speaker 2 (20:01):
The river as well patio seating.
Speaker 7 (20:03):
But I believe I think Malibu has this beat a
little bit. They said, well.
Speaker 4 (20:06):
It's in the sand, Yeah, yeah, a little tough to
beat that.
Speaker 2 (20:11):
Yeah, surrounded by celebrity homes, right.
Speaker 4 (20:14):
Although the water's a little warmer here and probably the
waters are probably Yeah, you can see whales there, We
see ships here.
Speaker 7 (20:21):
Yeah.
Speaker 3 (20:22):
Well, la is having some problems. We won't even go there.
We don't get political here.
Speaker 4 (20:27):
With the fires I mean or the area of the
whole area that it burned, I mean, the lot of
thee Where are the customers coming from?
Speaker 3 (20:36):
So I'm not sewing that thought and think about it, okay,
because we do have to take a break now. We've
got Connor from Mastro Seaport by the way, fabulous restaurant,
and Mike and Margaret Rocket from Salem Waterfront Hotel. Will
take a break. The conversation continues. Right after the break, you're.
Speaker 1 (20:51):
Listening to Food for Thought brought to you by the
Box Center and sale in Waterfront Hotel and sweets.
Speaker 3 (20:57):
Hey, everybody, welcome back to Foods for Thought that we
co to here. We got the Rockets here, sale the
Waterfront Hotel. My co host this week, Connor Lockin, is
here from Mastros all over the country.
Speaker 2 (21:06):
But you're at the GM at the Seaport one in.
Speaker 3 (21:08):
Boston, right, yes, sir, that's correct. Couple of interesting fun facts. Okay,
you and my executive producer AJ went to high school together.
Speaker 2 (21:15):
Who knew that?
Speaker 7 (21:16):
It's crazy small world.
Speaker 8 (21:18):
And like you said, you gave me the scholarship in
two thousand and six for Johnson Wales.
Speaker 7 (21:24):
Are at the school there.
Speaker 3 (21:25):
Yea, Mike, You know how I host the Denvers Yacht
Club Every year I do the MRA Scholarship Dinner and
we give away like tons of scholarships to rising stars
like yourself, Connor, and he was one of the first recipients.
I've been doing it for like twenty years.
Speaker 2 (21:38):
Wow. Wow, Well look at you now, know right? Okay?
Speaker 3 (21:41):
Can I put you in my resume? Of course you can,
please please do Okay. So Mastros, first of all, I
got it is such a cool room. I mean, you're
right on the harbor, Boston Harbor, the Seaport District fan Pire.
You've got beautiful outdoor seating and by the way, Mike,
please don't feel insulted. But besides your Cosmo that you
make at your house. Mastros. It's a very close second. Mike,
(22:06):
you are a very close second.
Speaker 4 (22:08):
But I know if I want to be known for that,
just an FYI.
Speaker 2 (22:13):
Well, it's some other things I can make you known for.
Speaker 3 (22:15):
But I don't think we'll go there.
Speaker 4 (22:18):
If you want to go to the dark side, we
can go there, Billy, Okay.
Speaker 3 (22:23):
So Connor, let's talk more about Mastros. You listed all
of them? Are there seventeen or nineteen Mastros?
Speaker 7 (22:29):
They're actually is twenty two?
Speaker 2 (22:30):
Now twenty two?
Speaker 3 (22:31):
Now? God, I got to keep up.
Speaker 7 (22:32):
Yeah.
Speaker 8 (22:32):
No, I go at least two or three more at
the end of this year to Lake Tahoe, h San
Diego and Irvine as well.
Speaker 3 (22:41):
But I've got to ask you about the room itself,
and folks, if you're listening and you haven't been to
Mastros at the Seaport, the room is phenomenal, but it's
very cool. It's kind of old school. You have a
piano player singer. Is that only on the weekends or no?
Speaker 7 (22:54):
That is actually every day.
Speaker 3 (22:55):
And I don't know if it's the same person all
the time, but she's very good. Whoever is there when
I've been at.
Speaker 8 (23:01):
So we're very fortunate too, so we actually have a
lot of Berkeley students with actually Berkeley hair too. So yeah,
we have love music every night Sunday through Thursday six
to ten Friday Saturday six thirty to ten thirty. So
it's drying our bar area. It's great. They usually do
top forty music. They take a lot of requests, but
very very talented. I was also told that we probably
the Boston store has the best singers out of all
(23:22):
the Mastros because the Berkeley students as well.
Speaker 2 (23:24):
Well, you really are doing a good job for yourself.
Speaker 7 (23:28):
I'm trying. I'm trying, Billy.
Speaker 3 (23:29):
What is so special about your steak? So please don't say, oh,
we use nothing but the freshest ingredients because I'm going
to assume everybody does.
Speaker 4 (23:37):
But it's Bota.
Speaker 2 (23:39):
Yeah, your steaks are amazing, it really is.
Speaker 8 (23:42):
I mean, obviously the chef's kudos to them because they
do a great job, you know, preparing them, cooking them,
making sure the temperature is right the way you want it.
But you know, we have prime steaks twenty eight day
wet aged. We use our Mastro secret rub that I
think is obviously what makes it the best. You know,
you throw the little rub on there, throw it on
a fifteen hundred degree broiler, get the nice steak moving,
and then we finish it off on a four degree
(24:03):
plate so when that stay comes out, it's still hot
and still sizzling. And also we do some Chuck Parsley
and Claar Fi butter on top of that too. But yeah,
it is it delicious meltray in your mouth.
Speaker 3 (24:13):
And I don't mind saying you've got you've had some
good training because I happen to know your dad. God
rushed his soul Mike Larkin. Yes, and when I met him,
I think I was doing Phantom Gourmet. That's how I
believe your dad TV diner as well. And he was
always a great guest on the show. One of the
biggest personalities in the business.
Speaker 7 (24:32):
He was Yeah, huge, big cowboy hat, cowboy boots.
Speaker 3 (24:36):
He had the border cafes, Yeah, caf Roote one in Sauga.
Speaker 7 (24:41):
So he taught me a lot. Yeah.
Speaker 2 (24:42):
So you went from your dad to Johnson and Wales.
Speaker 7 (24:45):
Yeah.
Speaker 4 (24:46):
What is the difference between wet said twenty eight twenty
eight days wet not dry? What's the difference? I've never
heard of that.
Speaker 3 (24:53):
Again, to be honest with he's just asking for his
own barbecue.
Speaker 4 (24:56):
Trust me, that sounds pretty cool though, because everything is.
Speaker 2 (24:59):
A dry Next time I come over this win or dry?
Yeah yeah, so what about it?
Speaker 3 (25:03):
Do you have that answer?
Speaker 4 (25:04):
Con Yeah, it's what aged.
Speaker 3 (25:06):
Yeah, it's either wet or dry.
Speaker 2 (25:07):
Yeah, nobody ever, everyone talks about dry. No one talks
about wet.
Speaker 3 (25:11):
Well, this is food for thought, you know, and I
think you're in the commercial break, will search that.
Speaker 2 (25:15):
That'll be pretty cool.
Speaker 3 (25:17):
Yeah.
Speaker 4 (25:18):
Those they're they're because they're not completely they're not completely cold.
Speaker 2 (25:22):
They're like they're they're in between.
Speaker 4 (25:25):
Uh like forty degrees right, they're not kept like thirty
seven or something like that. They don't because they want
to keep them not totally cold. So that's how the
that's how the meat says tender.
Speaker 3 (25:36):
I'll accept that. I will accept that. I'll take that
answer this question. That's as good as any answer we
have until AJ goes online during the commercial break. You
do have function space.
Speaker 7 (25:48):
Yes, you do.
Speaker 8 (25:48):
We have two function spaces, one up to around thirty
thirty five the up to fifty. But do have a
big patio space too where we can you know, we
do a lot of patio events out there.
Speaker 7 (25:58):
Pass apps, dinners, drinks.
Speaker 8 (26:00):
We do sometimes cocktailer in a bar lounge area like
near the piano where you.
Speaker 7 (26:03):
Were talking about as well.
Speaker 8 (26:05):
So, yeah, we got a lot of space for private
dining and you're outdoors.
Speaker 2 (26:09):
You can rent the space and use the patio.
Speaker 7 (26:11):
Yeah.
Speaker 8 (26:11):
So a lot of people they do in the summer
is a little wedding there. Yeah, exactly.
Speaker 5 (26:15):
We're still looking for a welcome party for tomasing.
Speaker 7 (26:18):
Yeah, please next June.
Speaker 3 (26:19):
Oh good one.
Speaker 2 (26:20):
Yeah, a few too many people.
Speaker 3 (26:23):
Yeah, Mike's son Thomas is getting married, so a welcome
party maybe please?
Speaker 7 (26:27):
Do we know each other right there?
Speaker 2 (26:30):
We're right there, and I hear you can have it
either wet or dry.
Speaker 8 (26:33):
Yeah, yeah, well you probably prefer wet.
Speaker 3 (26:37):
How do people reach out reservations? Information on functions big
or small? How do they do it with mastros awesome?
Speaker 8 (26:42):
So obviously you can call call the restaurant you have.
We have a director event. Her name's Jessica Athis also
asked for me and we can book it there. You
also have Increase online. We can go online on the
Masterless website, Yeah, and fill up an inquiry form and
get everything like that, and we're very approachable with that.
Speaker 7 (26:59):
Call in the restaurant online, whatever it may be.
Speaker 3 (27:02):
Yeah, Cotter, thanks for dropping by. We got to take
a break. When we come back. Francois is going to
be in studio.
Speaker 2 (27:08):
You can jig the rest of the bones out with
you because it looks like they were.
Speaker 7 (27:10):
Licking their shots up there.
Speaker 2 (27:12):
I think there's a little piece of rice left out there.
Speaker 7 (27:14):
Yeah, that crab fried rice, right.
Speaker 3 (27:16):
Friend saw is up next to the rest of the
interview is going to be in French, which could be interesting.
Speaker 1 (27:21):
Thend by, you're listening to Food for Thought, brought to
you by the Box Center and Sale and Waterfront Hotel
in sweetes Hey.
Speaker 3 (27:28):
Everybody, welcome back to Food for Thought. I told you
at the beginning of the show this is going to
be an action pack to show Food for Thought on
a Sunday night. And again, Happy Mother's Day to all
the moms out there. But I've got my old friend
France Soois in the studios right now. As far as
I go, I thought you were going to start questioning
me in French, and we we question.
Speaker 2 (27:51):
Huge jump question.
Speaker 3 (27:54):
Uh, Friendzois, I was introduced to you by my old
friend Ray Borc. Yes, Sir led Ray Bork, You're his
son in law. Yes, do you ever get nervous if
you screw up with Ray Bork because like he could
probably snap you in half like a twig.
Speaker 2 (28:09):
Well, I'm just trying to not screw it up.
Speaker 6 (28:14):
I'm trying to get the best I can with the relationship.
Speaker 2 (28:18):
And we're doing well. And how's Ray doing. I haven't
seen him in a while. I haven't seen him in
a while as well as he's in Florida, you know.
Speaker 3 (28:25):
Oh that's right, he's down in Florida, Ester.
Speaker 2 (28:27):
I think, yeah, something like that.
Speaker 6 (28:28):
Yeah, yeah, yeah, I think they're coming back this maybe
tomorrow tonight.
Speaker 3 (28:32):
Okay. So every year Ray calls me and reminds me
I need to have Francois on And I'm always glad
that you're able to come in because every year you
host an event called Seacoast Idol.
Speaker 2 (28:42):
Yes, sir, and where is it held? It's this year?
This year.
Speaker 6 (28:46):
What we're doing, it's a special summer edition. We were
doing like an after Christmas January, no time frame. And
we talk with the deck in Salisbury with Marcodette. He said,
I want you to do something special with the summer.
Would you do is like a seagulls Idol Summer edition,
and I was just like, I don't know, normally it's
a winter thing, but kind of like no burn, I
(29:09):
was like, okay, on the ocean, fun time, summertime, having
all the judges, all the contests in on the water,
something fun there. So we just agreed and we're doing this,
uh this summer in July, so.
Speaker 3 (29:21):
Seacoast title is going to be on the Mighty Merrimack.
Speaker 2 (29:24):
Yeah, wow, you know what we call it.
Speaker 3 (29:26):
My niece Julie is getting married at the deck in September.
Speaker 2 (29:32):
Really yeah, what.
Speaker 3 (29:33):
Are the odds of boy? There are a lot of
connections on the show.
Speaker 6 (29:36):
Week Yeah, closing the deck like a September twenty so
the opening is actually the next week.
Speaker 3 (29:43):
She's doing September sixth, seventh, that weekend right there.
Speaker 2 (29:46):
The event last that will be five weeks.
Speaker 6 (29:49):
So we started July eighth and we're handing at the
last for the final August fifth. Are the different judges
all the time? Some of them you know, we started
that during COVID. So the reason why we have different
judges not always the three ones that are like you know,
like basically American Idol. It's like during COVID, some people
got sick and this and that, so just like to
cope with that we had different kind of people, but
(30:11):
we realized that the fact having a different kind different
set of eyes on let's say the third week of
the competition, you have other point of view. So are
there like advice that you can tell that maybe the
other judge didn't see her? You know, because there's people
everyone is from the industry like Pat Badger, Karen This
and many from the North.
Speaker 3 (30:30):
Friend of mine, Pat Badger from Extreme.
Speaker 6 (30:32):
Yeah, great guy and is so generous one of my
best see here, like since we know each other like
what eight years now, and I've been opening for his
doctors at Eagles Band and just like it's it's those
are all people, acknowledgeable, people that know about the industry.
We have, you know, Sarah Soult Sullivan from The Shark.
So Sarah is one of the new judge this year.
She's a lovely, lovely music lover, lovely lovely person. Comt
(30:56):
last week and uh yeah, so just all those people
will kind of like change seats a little bit during
those fives rotating judges rotating.
Speaker 2 (31:05):
Because we were all busy too.
Speaker 6 (31:07):
You know, those are people that just like you know
Norseet Theater again is just like Karen's super busy, like
she just threw a show like the Shards broken down.
It's just like there's so much going on in everybody's life.
So I think that's we kept doing it the same
way with the drink code.
Speaker 2 (31:22):
How do contestants get in?
Speaker 6 (31:24):
So now I need videos from you singing at your best?
Just do you just you don't need to be professional
video or that can be a minute, that can be
two minutes, not too long. You just you know, the
best is like quick, just show up and that can
be just a I don't know, like in your living room,
you know.
Speaker 3 (31:43):
So where do they send the video?
Speaker 6 (31:45):
So I want you to send a video at Sea
Coast Idol Talent at gmail dot com. So Sea Coast
Idole Talent at gmail dot com by June fifteenth because
we start to show July eighth at the Deck.
Speaker 2 (31:58):
So we have a pre selection.
Speaker 6 (32:00):
So for the two weeks ish you know, before the
show you will get an email saying if you've been
selected or not.
Speaker 2 (32:07):
But I need everything by June fifteen.
Speaker 3 (32:10):
And what are the prizes?
Speaker 6 (32:11):
So you started with a thousand dollars cash boom boom
let's start with that. After that, you have two professional
video by offered by PBJ Record JP Sarro. You have
a photo shoot by Robert Hare, who's one of the
Patriot's official photographer. You might be invited to go sing
the national anthem at the Red Sox.
Speaker 3 (32:31):
Because one of your former winners did Sydney anthem a
fender last year.
Speaker 6 (32:35):
There was a Jimmy McWilliam who did two years ago.
Lauren Mahoney eighteen years old. She's at BU studying classical music.
She went to Europe in Italy singing opera. She's like,
we didn't launch her, but we helped her to be seen.
It gives a platform. Everybody like to be seen, put
(32:56):
under the spotlight and being connected with the people that
know what they're talking about.
Speaker 3 (33:01):
Didn't one of your winners perform at the Seuthie Parade,
because yeah, Margaret absolutely so.
Speaker 2 (33:06):
Make Caputo is one of our judge.
Speaker 6 (33:08):
He was still the manager for LFO in the town,
so he had some uh every year he does that
parade that says sim Pat's Parade, and he brought all
the contestant from last year and two years ago. So
you have the chance to perform in front of one million,
one million people.
Speaker 2 (33:26):
It's crazy, it gets wild.
Speaker 3 (33:28):
What's your address there so people can come.
Speaker 6 (33:30):
So we all we have Facebook and Instagram, so see
coside all Instagram.
Speaker 2 (33:34):
Get downloaded to that if they need.
Speaker 6 (33:36):
Yeah, yeah, so he sent obviously the videos that the
Gmail address go side all talent at Gmail or you
can go also, like you know, all the information will
be on Facebook and Instagram as well if you just go.
Speaker 2 (33:46):
There's a lot of videos.
Speaker 6 (33:47):
It's from last year's but also like all the information
from this year the deck and uh.
Speaker 2 (33:52):
Yeah, and you're a really big musician.
Speaker 7 (33:55):
I don't know.
Speaker 2 (33:56):
I keep hearing things. No, I keep hearing things.
Speaker 6 (33:58):
Oh no, friend, that's what I'm should say that it
did make noise, so people hear things, Billy, here's a
lot of things.
Speaker 2 (34:05):
Yeah, you perform around right, Yeah. I perform all.
Speaker 6 (34:07):
Over the place, like I was at the Caba Theater,
like last year off Cabot North Shore Theater in April
opening for the Doctors of Egels. I did Ricky Duran
last year for opening for him from the Voice. Yeah,
I'm when I move from Canada from scratch and now
I'm just like you know, I've been like hitting the
nail and just like, you know, putting myself out there
(34:28):
and rebuilding a new life. Like I was talking with
Connor a little bit before. Uh, just like it takes
time and it starts to pay back. So I'm really
happy about it, really grateful.
Speaker 3 (34:38):
Now, what is your connection to the Zach Brown band,
who happens to be one of my favorite bands?
Speaker 6 (34:42):
So Zach Brown just launch a new wine and it
happens that is going to be one of our sponsored
h and we also.
Speaker 3 (34:51):
Were sponsored by Zack Brown's wine.
Speaker 2 (34:54):
So he's on is on what is it? Ms Walker
is one of our sponsors. Yeah, exactly.
Speaker 6 (35:02):
So bust and Beer Company we have the Grateful Dead
beer that they just launched, so they're going to be
a sponsor this year.
Speaker 2 (35:07):
And Zach barn I was like, this is all music, honey,
let's go bring it in.
Speaker 6 (35:10):
I love it, And Sun Cruiser will be like Ghibli's
like I mentioned before, and I'm sorry Alan ghiblis involved.
Speaker 2 (35:18):
Hell yeah, oh yeah, yeah. Allen's my sponsor too.
Speaker 6 (35:22):
So as a musician, he sponsored my brand France Wear
and my band and stuff. So we played like I
do videos and promotional stuff for him, and I play
for his like I'm going to be there for Subaru
like in two weeks.
Speaker 2 (35:35):
Yeah, I told Allan you were going to be on
the show today.
Speaker 3 (35:38):
Talk to me.
Speaker 6 (35:38):
Such a great family. I love them, and it was
kind of no brainer. I love, I love style and I.
Speaker 3 (35:43):
Love I was kind of saying, are you wearing Ghibli
right now?
Speaker 7 (35:46):
Yeah?
Speaker 2 (35:46):
This is Ghibli?
Speaker 3 (35:48):
I think I have that.
Speaker 2 (35:49):
Yeah, the same place. He gives us the same things.
I think, so right, and it gives yeah.
Speaker 4 (35:55):
Hey these are these are the one off.
Speaker 2 (35:58):
France was wearing it, so you should do the same.
Speaker 3 (36:00):
And somehow I've never worn the same thing on the
same night.
Speaker 4 (36:04):
It's amazing because you because you have an event, he's
going to sign you stuff. You know, you got to
wear this tonight. I have like one hundred and fifty jackets.
I don't know what I'm gonna do with them.
Speaker 3 (36:11):
You know, I've got the same time. My wife yells
at me, she goes in the closets. I'm not lying there, No,
I not to have eighty sports.
Speaker 4 (36:21):
A lot of my still have tags on them.
Speaker 2 (36:24):
That's allan great stuff.
Speaker 4 (36:28):
My wife on flour boxes of shoes they're probably two
years old from Allen.
Speaker 3 (36:31):
You know that's getting Fine Men's Clothing one fourteen.
Speaker 2 (36:36):
Forever everything he sells last forever.
Speaker 3 (36:38):
Connor, we got to get you up to the north Shore.
I know you're a north Shore guy. You got to
get into Ghiblis.
Speaker 6 (36:42):
That's actually there's seventy fifth anniversary this year.
Speaker 7 (36:45):
Well, actually we were speaking outside too. You mentioned Ghibliys too.
Speaker 8 (36:48):
That's where I got all of our prom tuxedos. That's
where we went when we went to a got all
tuxedos at Giblis.
Speaker 3 (36:54):
Did we mention it on the show that Connor's sister
got married at your hotel? I know what talkedout the
air about it.
Speaker 2 (37:00):
Yeah, hopefully they got everything at Ghibli's.
Speaker 3 (37:03):
Uh, tuxedos, suits, whatever the groom's men needed. I'm that's
Ghibli's Fine men's clothes. You see now, I don't have
to call gall Fine Men's Clothing one fourteen in Denvers.
Speaker 4 (37:16):
Okay, so did you see her prore?
Speaker 7 (37:19):
Oh yeah yeah you will? Yeah younger than me?
Speaker 3 (37:23):
Yeah, Okay, boy, I had a joke with that. But
I'm just gonna hold onto it. I'm just gonna hold
on there. Let's just stay Okay, it's food for thought.
We've got one more break a few more minutes to
the show. I want final thoughts from all of our guests.
That's coming up. We'll take a break. It's Food for Thought.
I'm Billy Costa and we'll be right back.
Speaker 1 (37:42):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel and sweets.
Speaker 3 (37:49):
Hey, everybody, welcome back to Food for Thought. Just a
few minutes left to the show. Let's get some final thoughts,
starting with Mike and Margaret. A rocket from the Salem
Waterfront Hotel. What do we need to know, Margaret?
Speaker 5 (37:59):
Come? Is it Salem in the summer. It's a really
nice time of year there. We have all of our
outdoor furniture out and even if you don't just stay
at our hotel, you can walk all around Pickering Wharf.
That's where we're located. We have some really great restaurants
and really cool unique stores there.
Speaker 3 (38:15):
Actually, I'm shooting by a dining playbook show on the
water with your dad with you, Mike next week.
Speaker 5 (38:21):
I'm talking to your producer right now.
Speaker 2 (38:24):
Oh, during the show, you're talking about Kate that Tuesday.
Speaker 4 (38:27):
I've been texting, Yeah, hey, Kate, all right, the weather's
nice on Wednesday.
Speaker 3 (38:33):
Are we doing Wednesday or Thursday?
Speaker 5 (38:34):
Doing Thursday? I don't worry.
Speaker 2 (38:35):
Okay, how's the weather looking It's looking good. Oh it's
looking fine. Fine.
Speaker 3 (38:40):
Cotner Mastro Seaport, fan Peer, Boston. What do we need
to know?
Speaker 7 (38:46):
We would love for you to come.
Speaker 8 (38:47):
Obviously, this is our busiest time patio season out Like
we're talking about beautiful views right in the water. You know,
if you heard me on the show today and you
want to come in, just mention it. I'll be more
than happy to buy you a famous butter cake on
me on that everybody, and yeah, just please let me
know a lot of great restaurants in Boston.
Speaker 7 (39:08):
You know, we have a beautiful steakhouse, awesome people.
Speaker 8 (39:11):
I read in a leadership book it's all about having
the right people on the bus and the staff that
as at Master's Ocean Club is the top notes that
make you feel like home and you know, and special.
So please make I said, I would love to have
you guys come in and joins.
Speaker 2 (39:26):
The best and quickest way to get a reservation.
Speaker 8 (39:28):
I would say, I mean call the restaurant on open
tables wide open. You can go on there and you know,
ask for me too, ask for connall locin but open table,
all the online platforms to a wide open too.
Speaker 3 (39:40):
I usually just call and say I know Mike Crockett
Yeah and it works every day.
Speaker 7 (39:44):
Yeah, just do that if you're calling them over book
to say you.
Speaker 3 (39:48):
Know okay friends waft yes, uh Sea Coast titles.
Speaker 2 (39:55):
What do we need to know?
Speaker 6 (39:56):
People need to just I want to say that Maro
best steak in town. Oh my god, that really like
killer Killer. So for us like siccos Idol at the
Jack in Salisbury starting July eighth. Deadline for videos at
Secosidol Talent at gmail dot com by June fifteen.
Speaker 2 (40:14):
It's a blast. And also come and hang out.
Speaker 6 (40:17):
You're gonna have the chance to win tickets for the
Bruins games, tickets for zachground show, tickets for the Not
Show Theater, Kabba Theater, giveaway from Sun Cruisers, give it
away from a Kettle one.
Speaker 2 (40:29):
There's a lot, a lot, a lot of fun Jack
Brown tickets on the lid.
Speaker 7 (40:33):
Yes.
Speaker 6 (40:34):
Absolutely, we have two pair of tickets for Zach Bround.
So that's gonna be a blast also for us as musician,
but also for the audience because it's a real show
and real talent and it's an amazing journey for from
day one to till the final.
Speaker 2 (40:51):
The best website again, best website. You go to the Deack.
Speaker 6 (40:54):
You can go to the Deck website the Deck Salisbury
dot com or if not, you go to our or
like a Facebook page, Instagram at sequas Idol send you videos.
Sekos Iidle Talent at gmail dot com please Seemli. Thank
you everyone. We can't wait to have you on the
(41:14):
stage July eighth.
Speaker 3 (41:16):
And once again shout outs to All Modern at Market
Street Mall in Linfield next Wednesday night, May fourteenth, I'll
be having my first food event, Meet to Eat with
Billy and the Rockets are gonna be there. Andy Husbands
is going to be there from Smoke Shop. We're gonna
have a cocktail hour. We're gonna meet and great, we're
gonna gather. Some of us will buy some furniture and
(41:37):
decorative pillows, but we'll have some fabulous food, some fabulous conversation.
Speaker 2 (41:42):
And again thank you to All Modern. But we're out
of time.
Speaker 3 (41:45):
And again, Happy Mother's Day to all the moms out there.
True Rocket Happy Mother's Day, Mom, We gotta go. Thanks
for tuning in and by the way up next, make
sure you stay here up next sixteen minutes. We'll see
you guys.
Speaker 7 (42:02):
Bye.
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 restaurants and giving you the
inside scoop on where to wine, 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. Billy Costa here.
I hope your weekend is going fabulously. And by the way,
happy Mother's Day to all the moms who might be
listening and finishing out their Mother's Day.
Speaker 2 (00:33):
This is going to be a very busy show this week.
Speaker 3 (00:35):
Okay, I've got the rockets Michael and Margaret in studio.
They own and operate to the Salem Waterfront Hotel, which
by the way, I used to live at. I don't
mind saying.
Speaker 2 (00:45):
Actually, we still have some many furniture.
Speaker 4 (00:49):
In storage by the way, for this, so I think
I shall have your cable box.
Speaker 2 (00:53):
We gave some of it away, cable.
Speaker 3 (00:55):
Box, and they're still trying to get me to buy
the cable box. Yeah, I mean anyway, Yeah, I lived
at Salem Waterfront Hotel for several years and it was
such a pleasure. And the Rockets are not only a
guest on the show this morning, but they are a
co host because we will have other guests coming in
during the course of this show. In fact, Connor is
here and he's the general manager of Mastros there. Yeah,
(01:17):
they brought Ribbi's and Casey Steaks and everything else.
Speaker 4 (01:20):
Everything left with the bone, did you guys?
Speaker 3 (01:27):
Anyway, Connor is from Mastros in the seaport, but they're
all all over the country. Funny story. My first Mastros
experience was on Malibu Beach in California, and I believe
that was the very first Mastros were there.
Speaker 5 (01:41):
When you visited me the first time in college.
Speaker 2 (01:43):
There we go.
Speaker 3 (01:44):
Isn't that nice?
Speaker 2 (01:45):
Malibu did make it from the from the I believe so.
Speaker 3 (01:50):
Well, we'll find out because we have Mastros coming in
and then later in the show, my old friend Francois
who runs a place up in New Hampshire and the
Sea Coast Reds and every year they have the Seacoast
Idol competition, which is like American Idol for the Sea
Coast of New Hampshire. So he's going to come in
and talk about that and everything else that's going on
(02:11):
in New Hampshire. But starting with the Rockets, big news
and a lot of people may not even realize this yet.
And again we're talking to Mike and Margaret Rocket. Recently
you renovated the entire hotel. Yes, actually it's completely down.
The rooms are fantastic.
Speaker 4 (02:25):
You've been out send you stayed there. Every piece of
the hotel has much greater detail. It definitely feels more
like a maritime experience, and.
Speaker 2 (02:36):
It really does mainstays.
Speaker 4 (02:38):
It came out beautiful and still I think we have
the most comfortable beds. I would say probably.
Speaker 2 (02:45):
And this wasn't an easy project.
Speaker 3 (02:46):
I mean you took it floor to floor in terms
of the hotel and all the rooms, and.
Speaker 4 (02:50):
We bought the material three and a half years ago.
That's how long we waited for it. It took a
year and a half to get.
Speaker 3 (02:57):
While things happened fast. When you have a very brilliant,
into talented daughter like a Margaret Rocket, and Margaret you
were around for the entire renovation, which part of it
impresses you the most? Right now?
Speaker 5 (03:08):
I have to say our restaurant. We rebranded and reopened
it to the Mainstay Social, so it fits in a
lot more on Pickering Wharf now because the wharf is
of course a huge maritime destination with a lot of
history in Salem, so the theme kind of fits that
a lot better. And we have a really awesome head
chef who experiments with a ton of new specials every season.
Speaker 3 (03:30):
And for years it was just called the Pub. Yes,
and where'd you get the name Mainstay Social?
Speaker 6 (03:36):
Uh?
Speaker 5 (03:36):
We took a lot of time to think of that one.
Speaker 4 (03:39):
We want I rejected.
Speaker 5 (03:40):
Yeah, yeah, that he's our harshest critic.
Speaker 2 (03:43):
So it was Mike against you and your mom.
Speaker 3 (03:45):
Trish, Yeah, basically, and who won you guys, Yes, that's
not easy.
Speaker 5 (03:51):
I know that is.
Speaker 4 (03:53):
Let's just say this. We'll call it it. We'll call
it a tie.
Speaker 2 (03:56):
Okay, call it. They brought me around. It's Mainstay Social
and yeah, that's all I know.
Speaker 3 (04:01):
Howtails the has the The menu changed much a lot.
Speaker 4 (04:05):
The menu is a much it's I think it's much different,
and we actually it's evolving. We're allowing the chef way
more flexibility and we've.
Speaker 2 (04:12):
Taken a lot of stuff on.
Speaker 4 (04:13):
We still have your Hattock Old Lady Scribe that's still
on there because that's Billy's favorite with By the way,
French fries. Get Patock with French fries. Who does that well?
Speaker 3 (04:25):
Because your French fries are so good, you got to
go there.
Speaker 4 (04:28):
We kept we kept called the Billy cost the Old
Lady Scribe.
Speaker 3 (04:31):
There you go, Okay, hag squad or something.
Speaker 4 (04:34):
Yeah, I think the lobby is one of my favorite
to the lobby. So it's and it's easy to get
in and out of, to get front desk, to get
luggage in and out. The whole the whole thing came out.
I think, perfect, beautiful.
Speaker 2 (04:45):
I'm so happy. And everything was custom.
Speaker 4 (04:48):
I have a We built a wood shop during this,
so we we did everything in house.
Speaker 3 (04:53):
And it's great. I think a lot of what you
were thinking about when you renovated or redid the entire
hotel was you do an immense function business. You do
so many different weddings. Do you think about that, how
will this cater to the wedding or special event?
Speaker 2 (05:07):
Of course?
Speaker 5 (05:08):
Yeah. We actually one of the last phases of the
renovation was we created a brand new bridal suite. There
you go, so it has all the space for hair
and makeup, but has a huge bathroom that's a lot
different than any of our other rooms, a pull out couch,
so there's tons of space for getting ready with your
bridesmaids for the night of the wedding. It's it's probably
(05:30):
one of my favorite parts of the renovation.
Speaker 3 (05:32):
Now don't judge me if you're listening right now, but
I did stay in the bridal suite one.
Speaker 5 (05:36):
Yeah, the first one in there.
Speaker 2 (05:39):
Yeah, I think I was. Well, it might have been
justin Jesus, do we have rubber sheets.
Speaker 4 (05:45):
On that night?
Speaker 3 (05:49):
Okay?
Speaker 4 (05:49):
Over there, he's the only got a guest that we say,
you know, you can take the rope home with it
in the tonnels to everything to go with you.
Speaker 3 (05:57):
I got to tell you, just In, the producer of
the Billion These Morning Show and My Countdown on weekends
is such a fan of your hotel when he's going
there for a weekend because he brings his wife obviously
the kids and the swimming pool. I mean, it is
like a dream package for a couple with young kids.
Speaker 4 (06:14):
Oh yeah, what's almost as nice as the New Jersey
package they went down to. He loved that down there,
didn't he on vacation?
Speaker 3 (06:21):
You know? The first thing I said to Justin when
he told me he was going to New Jersey.
Speaker 2 (06:26):
I said, you better be ready to take some hits
from Mike Rocket. I mean, everybody wants to go to
New Jersey.
Speaker 4 (06:31):
Yeah, seriously, sure, you know it's still the only state
in the country where you can't pump your own gas.
Speaker 3 (06:36):
Oh, what's that old joke? What's the worst thing about
New York? New Jersey is on the other side of.
Speaker 4 (06:41):
The Yeah, I mean they should just pay it and
make it a parking lot in New York.
Speaker 3 (06:47):
Okay, So we're talking about weddings, and timing of a
wedding is critical. People worry about the panic about when
they need to book for a wedding.
Speaker 4 (06:56):
Sooner is better than later. It's it's amazing how some
common weekends like in May and in June, everybody wants
to grab them.
Speaker 2 (07:03):
I tell you, I tell people to go out two
and three years you're.
Speaker 5 (07:07):
Better off and then you know that far Oh yeah,
I think like a year and a half is probably
the average.
Speaker 3 (07:14):
Just another one of those challenges.
Speaker 4 (07:16):
I'm just saying, if you want your if you want
your date, the sooner you do it, the better off
you are.
Speaker 3 (07:20):
Yeah. But if you do it that early, what if
you're not together in two and a half three years.
Speaker 4 (07:25):
Well, we'll buy the ring cheap.
Speaker 3 (07:26):
All right, leave that and on that note, we're going
to take a break.
Speaker 2 (07:29):
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 and sweets.
Speaker 2 (07:38):
Hey, everybody, we're back at is food for Thought that
he cost you?
Speaker 7 (07:40):
Here?
Speaker 3 (07:41):
I've got Mike Rockett and Margaret rocket in. We're talking
about Salem. We're talking about the Salem Waterfront Hotel. Something
else we have to talk about is next week, Wednesday night,
May fourteenth, I'm going to be doing my very first
I Guess food event. Lisa Donovan has been so successful
with Lisa's book Club. She's now going over the borders
(08:01):
to other states. It's becoming Nashville and every single one
of them saills out. So they came to me and
they said, hey, can we do a Billy event? And
we just got to thinking. So now we came up
with meat to eat with Billy And next Wednesday we're
going to be at a store called All Modern. It's
part of the Wayfair collection at the Market Street malls Midfield. Yeah,
so May fourteenth, it's sold out in ninety seconds.
Speaker 2 (08:24):
Wow.
Speaker 3 (08:25):
So it's going to be great. Mike and Margaret are
going to be there. You're going to bring in some
food from the new restaurant at the Sale Waterfront Hotel.
Andy Husbands is going to be there. He's a world
champion barbecue chef. And by the way, the only professional
that I know at a grill that's as good as
a world champion barbecue chef is Mike Rockety sitting right
there in the room. You're so amazing on their grid.
Speaker 2 (08:47):
Do you have a seven second tape delay at that?
Speaker 3 (08:50):
I'm telling you, I'm telling you, we talk about it
every time we leave your house. How does he do it?
Speaker 2 (08:55):
Just like that? It's just you go out in the
backyard on the patio and.
Speaker 3 (08:59):
Before you we even finished a sentence, you're in with
a complete barbecue. It's incredible. Anyway, it's next Wednesday night.
Unfortunately it is sold out. As it gets closer and
some people have to cancel for one reason or another,
we may open up a guest standing room only. Oh, definitely,
standing room only. It's gonna be a lot of fun.
I want to thank all modern and I also want
(09:20):
to thank a ninety plus wine, so beautiful serving wine.
It really is the problem is every time I walk in,
I have.
Speaker 2 (09:26):
To buy something.
Speaker 3 (09:27):
Everything there is so nice. By the way, decorative pillows.
If you're a fan of decorative pillows, and I happen
to be, most guys aren't, but I know I know
a little different. But anyway, that's next to a Wednesday night.
So you're going to come in and you're bringing food
from the restaurant, Like, give me an example, what will
you guys bring, Margaret.
Speaker 5 (09:45):
We're gonna do kind of a twist on a regular
lobsterol like mini lobster roles with kind of like an
Asian interpretation.
Speaker 2 (09:53):
Bowbon bow bon.
Speaker 5 (09:56):
Yeah, oh yeah, and then little tuna poke balls, Oh my.
Speaker 2 (10:00):
Goodness, okay, and then something vegetarian probably.
Speaker 3 (10:03):
There you go, Billy. So we're talking about surf and
turf then, because you know Andy's going to bring in
the meat right.
Speaker 2 (10:10):
So much, I'm sure he's gonna have He'll.
Speaker 3 (10:11):
Probably have a slab of brisket or something. And so yeah,
it's going to be a fun event. And thank you
in advance for being a part of my very first
and we're talking about maybe doing it quarterly, but again,
shout outs to all Modern and thank you for inviting.
Speaker 4 (10:23):
We wearing filey clothes that matter, We're wearing Allan's clothes.
Speaker 2 (10:30):
Alan is going to be there, so you better be
in Ghibli's.
Speaker 5 (10:37):
I know he likes the torture.
Speaker 3 (10:39):
The good news is I think Allan sells fairly so Elsie,
I could I could be wrong, but he also sells
a lot of Peter Milow. We're talking about Ghibliy's Fineman clothing,
and of course it is everything we wear typically comes
from Ghiblis. So anyway, that's all part of next week.
Wednesday night, Margaret, you said something to me off the
air that shocked me. Yes, and you volunteered it. I
(10:59):
wasn't even asking, but you said people sometimes are confused
about the month of October in Salem and booking your hotel.
You said, strangely, there's room available for the month of October.
Speaker 2 (11:12):
Yeah.
Speaker 5 (11:12):
So we've been finding recently that I think there's a
fear of too many crowds in Salem, and of course
there's definitely crowds in October, but it's not unmanageable at all.
The city has a really good handle on it, and
we find that the last two weeks slowed down a
little bit because everyone comes at the start of the
month thinking that the end will be a little too busy.
So it's yeah, we're saying come for Halloween. It's fairly awesome.
(11:38):
It's a lot more, a lot more street performers and
things going on that I don't think are getting taken
advantage of enough because people are so scared about the
fear of it.
Speaker 2 (11:49):
Imagine that, and yet those are the two biggest weeks.
Speaker 3 (11:51):
Think about it. The Salem what do they call it,
the month of October is haunted happenings. It used to
be the weekend of Halloween, yeah, and it became a
full week and now it's a full month.
Speaker 5 (12:02):
Yeah, And we plan Haunted Happening is probably a year
out or more. Yeah, there's a lot of so, yeah,
that's the biggest time of the year. So we want
people there. We're prepared.
Speaker 3 (12:12):
I got to tell you, if you're living in the
Boston area, hot tip, take the Salem Faerry.
Speaker 2 (12:18):
That's fun. It is so easy.
Speaker 3 (12:20):
It's minutes doc to doc and on the way you
can have a glass of wine.
Speaker 4 (12:25):
Or as a lot. When we come in here to
stop in and walk absolutely present.
Speaker 2 (12:29):
It's perfect.
Speaker 3 (12:30):
Yeah, Salem Ferry and that includes the month of Haunted happening.
Yeah and Salem. Now I know it's early, but are
we doing the Halloween?
Speaker 5 (12:38):
We are Wicked Night on the Wharf. We have not
announced to the theme yet, so that is coming very
very soon.
Speaker 2 (12:44):
It looks pretty cool though.
Speaker 5 (12:45):
Yeah, you get excited.
Speaker 3 (12:47):
And this would be the first Wicked Night ball in
the newly renovated hotel.
Speaker 2 (12:52):
Right, completely renovated, completely renovated.
Speaker 4 (12:55):
Yes, oh wow, this writing it should be fun. I
can't wait for them to I saw some of the previews.
Looks really good.
Speaker 2 (13:03):
Oh you've already previewed pictures and.
Speaker 5 (13:04):
Yeah, we've been having meetings since November?
Speaker 2 (13:08):
Really yeah?
Speaker 3 (13:09):
Am I still involved?
Speaker 5 (13:10):
Yeah?
Speaker 3 (13:11):
Okay, okay, so that's what were.
Speaker 2 (13:13):
You dressed up as?
Speaker 5 (13:14):
Costume contest?
Speaker 2 (13:15):
Yeah?
Speaker 3 (13:16):
Every I love it. I got I've done full Gallas
and still be lined it from wherever I was doing
you last year?
Speaker 4 (13:21):
What were dressed up as?
Speaker 3 (13:22):
Was I dressed?
Speaker 5 (13:23):
You were dressed?
Speaker 2 (13:24):
You were?
Speaker 5 (13:25):
I think you were a Safari? Yeah, because Michelle was.
Speaker 3 (13:32):
She was a lion.
Speaker 2 (13:33):
That's right, that's right. I love her. Michelle's sister always
got stacked up.
Speaker 5 (13:38):
She's the best costume.
Speaker 4 (13:39):
Event and by the way, the best judger. Yeah she is.
She works the room and sees everybody. She's awesome.
Speaker 3 (13:46):
Hey, Cheryl, I'm hoping. I thought, am I making this up?
There's a chance she might not be able to.
Speaker 2 (13:51):
Make it this No way, she has to be that.
Speaker 3 (13:54):
She was the event manager at Wellesley Country Club, and
I might be making this up. But I thought I
heard somebody say, can you believe Ryl, the Queen of
Halloween's not going to Salem. No, I'm going to have
to change. Yeah, we're going to the country club. It
will just take her hostage. Definitely kidnapper at the Wellesley
country Club.
Speaker 2 (14:11):
Well that's good, so our shut the place down.
Speaker 3 (14:13):
Yeah, I don't think we went over the menu enough
at the new restaurant, which.
Speaker 2 (14:16):
Is called I Got a Mainstay Social.
Speaker 3 (14:18):
Yeah, Maine, stay social, all right, walk me through the menu,
the highlights, things people absolutely have to get.
Speaker 5 (14:24):
I mean always, the favorite is going to be the
steak tips. I know they're one of your favorites.
Speaker 3 (14:30):
Nobody does steak tips like your restaurant. I don't know
what it is. Are you in there in the grill.
Speaker 2 (14:35):
Or because no, actually they won't let me in there.
Speaker 3 (14:38):
Because usually state tips. The reason I don't get the
most places. They're tough, right, I gotta be honest, right,
they're tough. Not at your place.
Speaker 5 (14:46):
I don't know. I don't even know what the it
doesn't tell us.
Speaker 2 (14:49):
Okay, so take tips, give us the other highlights.
Speaker 5 (14:52):
So he's definitely working on changing the summer menu right now.
But last year he did a really great summer special
that was a watermelon that a salad that people love.
Speaker 2 (15:01):
Yeah, that is really good.
Speaker 3 (15:02):
Okay, okay, watermelon and feada who doesn't love that? And
give me one more.
Speaker 4 (15:09):
What I actually go to a lot of there is
I love is pulled pork in mac and cheese.
Speaker 2 (15:13):
It sounds sounds weird, it is so good.
Speaker 5 (15:16):
Does mac and cheese with buffalo chicken pulled pork steak tips?
Speaker 2 (15:20):
And I'm not even a pulled pork guy, And it
was good.
Speaker 3 (15:23):
And I know any time I've ever been there and
your wife Tricia's there, we instantly start with the nacho.
Speaker 4 (15:29):
Yes, the fabulous nacho. Okay, it's killer. That's all she gets.
When salmon salmon on the salad is your is your?
Oh yeah, it's your go to.
Speaker 3 (15:40):
By the way, you do a great job with salmon.
I'm just saying, when does the open open.
Speaker 5 (15:46):
We have couches and fire pits out there. Now.
Speaker 3 (15:48):
You really did a nice job outside too. I've seen
the pictures. Don't you have a boat for that's.
Speaker 4 (15:53):
What that's that's we built that in the shop. Really,
I built that from scratch, really comfortable to hang in
built it.
Speaker 7 (16:00):
Uh uh.
Speaker 4 (16:02):
I have az Brian and Eric and it is. It's
actually look it came out great though. It's a solid
hockey beautiful. Yeah, it's it's got ribs like a boat.
Speaker 3 (16:13):
I've seen a lot of pictures on social people.
Speaker 4 (16:16):
We're actually adding a bunch more fire pits back in.
So we took them out and people were kind of
like we had a We had them back in last weekend.
They were filled all weekend.
Speaker 3 (16:25):
And if people are planning a wedding, we should mention
that you have outdoor capabilities over by the gazebo, an.
Speaker 5 (16:32):
Outdoor ceremony site, and so the backdrop of your wedding
photos is Salem Harbor. Oh yeah, the friendship when it's
the turns.
Speaker 2 (16:42):
It's been in dry Do for a while. I think
they should be.
Speaker 5 (16:44):
Done by coming back with full sales next summer.
Speaker 2 (16:47):
That's what they say, full sales heading out next summer.
Speaker 3 (16:52):
Into and out of the harbor. Yeah, gotta be cool.
Speaker 2 (16:54):
Well, we were there.
Speaker 4 (16:56):
I remember that you were still living the where they
brought it back from dry dock for rammed into it.
The pilot boat ran out of breaks rammed the dock.
Speaker 2 (17:06):
After all that.
Speaker 5 (17:07):
Time, there's a whole crowd of people there to see
the friendship returning.
Speaker 2 (17:11):
They I was coming in and it's smashed into.
Speaker 3 (17:13):
The Oh god, where's the pilot guy and working now?
Speaker 4 (17:15):
He blamed it on the no reverse.
Speaker 2 (17:17):
Okay, So here's the deal.
Speaker 3 (17:19):
Mike and Margaret rockets Salem Waterfront Hotel are going to
hang out for the entire show as my co hosts
Ajay is here in studio, the producer executive producer of
a Food for Thought. When we come back after the
boat crush, here we'll have Connor from Mastros Cush, Yeah,
what happened to be one of AJ's crushes in high school.
Connor from Mastros. And later in the show, we've got
(17:41):
Francois ray Bork's son in law who's operating Reds over
the border in New Hampshire, and he's got his IDOL
competition coming up. We'll talk all about that.
Speaker 2 (17:49):
We got to take a break. We'll be right back.
Speaker 1 (17:51):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel in Swedes.
Speaker 3 (17:57):
Hey, everybody, welcome back to Food for Thought. There. I've
got Mike and Margaret Rocket in as my co host
this week. Hey guys, you're still there.
Speaker 4 (18:04):
Yes, we're still here.
Speaker 2 (18:05):
Okay, and it's a bad rash.
Speaker 4 (18:07):
We're gonna go away.
Speaker 3 (18:08):
Also in studio now is Connor Larkin, who is the
GM at Mastros in the Seaport district of Boston. If
I were to give you a pop quiz o, Connor,
could you name all of the Mastros all over the country? Unlikely?
Speaker 8 (18:22):
Right, No, I could actually really go Okay, So they
started in Scotchdale, Arizona. So there's three in Scotchdale. There's
the Steakhouse, Ocean Club and City Hall, and then we
go to Houston, we go to the Woodlands in Texas,
so that we're at five right now. Columbus, Ohio just
opened up. That's six, Miami, Fort Lauderdale, Boston. Obviously Washington,
(18:45):
d C. New York, and then we go to California.
There's a bunch Okay, there's Malibu, San Francisco, Costa Mesa,
San Diego, Beverly Hills, Newport Beach, was an Oaks, Santa Clara.
Speaker 7 (19:04):
But how much where am I right now?
Speaker 3 (19:05):
I think that's fine? Okay, I got when I asked
the question, I a million years didn't expect you to
answer it.
Speaker 2 (19:13):
But wow, that's very impressive.
Speaker 4 (19:16):
Make it through those fires, all right?
Speaker 8 (19:18):
So right now it's currently closed. But they were lucky
enough where they nothing, they didn't get too much. Yes, yeah,
so I believe they're going to be actually opening Memorial
Day weekend.
Speaker 7 (19:31):
Go to the general manager there.
Speaker 8 (19:33):
Yeah, great guy, And so I know it's been tough,
but they got lucky where, like I said, they just
got messed where they didn't get too much damage.
Speaker 3 (19:39):
What are the odds of this? Me, Mike Rocket and
Margaret Rocket have all been to Mastros in Malibu?
Speaker 2 (19:46):
Oh wow, what are the odds of that?
Speaker 7 (19:49):
Pretty pretty impressive.
Speaker 2 (19:50):
What a great restaurant.
Speaker 8 (19:52):
It's beautiful, so that actually when we first opened, we
opened eight years in June. We have a beautiful view,
as you've seen the Boston right on.
Speaker 2 (20:01):
The river as well patio seating.
Speaker 7 (20:03):
But I believe I think Malibu has this beat a
little bit. They said, well.
Speaker 4 (20:06):
It's in the sand, Yeah, yeah, a little tough to
beat that.
Speaker 2 (20:11):
Yeah, surrounded by celebrity homes, right.
Speaker 4 (20:14):
Although the water's a little warmer here and probably the
waters are probably Yeah, you can see whales there, We
see ships here.
Speaker 7 (20:21):
Yeah.
Speaker 3 (20:22):
Well, la is having some problems. We won't even go there.
We don't get political here.
Speaker 4 (20:27):
With the fires I mean or the area of the
whole area that it burned, I mean, the lot of
thee Where are the customers coming from?
Speaker 3 (20:36):
So I'm not sewing that thought and think about it, okay,
because we do have to take a break now. We've
got Connor from Mastro Seaport by the way, fabulous restaurant,
and Mike and Margaret Rocket from Salem Waterfront Hotel. Will
take a break. The conversation continues. Right after the break, you're.
Speaker 1 (20:51):
Listening to Food for Thought brought to you by the
Box Center and sale in Waterfront Hotel and sweets.
Speaker 3 (20:57):
Hey, everybody, welcome back to Foods for Thought that we
co to here. We got the Rockets here, sale the
Waterfront Hotel. My co host this week, Connor Lockin, is
here from Mastros all over the country.
Speaker 2 (21:06):
But you're at the GM at the Seaport one in.
Speaker 3 (21:08):
Boston, right, yes, sir, that's correct. Couple of interesting fun facts. Okay,
you and my executive producer AJ went to high school together.
Speaker 2 (21:15):
Who knew that?
Speaker 7 (21:16):
It's crazy small world.
Speaker 8 (21:18):
And like you said, you gave me the scholarship in
two thousand and six for Johnson Wales.
Speaker 7 (21:24):
Are at the school there.
Speaker 3 (21:25):
Yea, Mike, You know how I host the Denvers Yacht
Club Every year I do the MRA Scholarship Dinner and
we give away like tons of scholarships to rising stars
like yourself, Connor, and he was one of the first recipients.
I've been doing it for like twenty years.
Speaker 2 (21:38):
Wow. Wow, Well look at you now, know right? Okay?
Speaker 3 (21:41):
Can I put you in my resume? Of course you can,
please please do Okay. So Mastros, first of all, I
got it is such a cool room. I mean, you're
right on the harbor, Boston Harbor, the Seaport District fan Pire.
You've got beautiful outdoor seating and by the way, Mike,
please don't feel insulted. But besides your Cosmo that you
make at your house. Mastros. It's a very close second. Mike,
(22:06):
you are a very close second.
Speaker 4 (22:08):
But I know if I want to be known for that,
just an FYI.
Speaker 2 (22:13):
Well, it's some other things I can make you known for.
Speaker 3 (22:15):
But I don't think we'll go there.
Speaker 4 (22:18):
If you want to go to the dark side, we
can go there, Billy, Okay.
Speaker 3 (22:23):
So Connor, let's talk more about Mastros. You listed all
of them? Are there seventeen or nineteen Mastros?
Speaker 7 (22:29):
They're actually is twenty two?
Speaker 2 (22:30):
Now twenty two?
Speaker 3 (22:31):
Now? God, I got to keep up.
Speaker 7 (22:32):
Yeah.
Speaker 8 (22:32):
No, I go at least two or three more at
the end of this year to Lake Tahoe, h San
Diego and Irvine as well.
Speaker 3 (22:41):
But I've got to ask you about the room itself,
and folks, if you're listening and you haven't been to
Mastros at the Seaport, the room is phenomenal, but it's
very cool. It's kind of old school. You have a
piano player singer. Is that only on the weekends or no?
Speaker 7 (22:54):
That is actually every day.
Speaker 3 (22:55):
And I don't know if it's the same person all
the time, but she's very good. Whoever is there when
I've been at.
Speaker 8 (23:01):
So we're very fortunate too, so we actually have a
lot of Berkeley students with actually Berkeley hair too. So yeah,
we have love music every night Sunday through Thursday six
to ten Friday Saturday six thirty to ten thirty. So
it's drying our bar area. It's great. They usually do
top forty music. They take a lot of requests, but
very very talented. I was also told that we probably
the Boston store has the best singers out of all
(23:22):
the Mastros because the Berkeley students as well.
Speaker 2 (23:24):
Well, you really are doing a good job for yourself.
Speaker 7 (23:28):
I'm trying. I'm trying, Billy.
Speaker 3 (23:29):
What is so special about your steak? So please don't say, oh,
we use nothing but the freshest ingredients because I'm going
to assume everybody does.
Speaker 4 (23:37):
But it's Bota.
Speaker 2 (23:39):
Yeah, your steaks are amazing, it really is.
Speaker 8 (23:42):
I mean, obviously the chef's kudos to them because they
do a great job, you know, preparing them, cooking them,
making sure the temperature is right the way you want it.
But you know, we have prime steaks twenty eight day
wet aged. We use our Mastro secret rub that I
think is obviously what makes it the best. You know,
you throw the little rub on there, throw it on
a fifteen hundred degree broiler, get the nice steak moving,
and then we finish it off on a four degree
(24:03):
plate so when that stay comes out, it's still hot
and still sizzling. And also we do some Chuck Parsley
and Claar Fi butter on top of that too. But yeah,
it is it delicious meltray in your mouth.
Speaker 3 (24:13):
And I don't mind saying you've got you've had some
good training because I happen to know your dad. God
rushed his soul Mike Larkin. Yes, and when I met him,
I think I was doing Phantom Gourmet. That's how I
believe your dad TV diner as well. And he was
always a great guest on the show. One of the
biggest personalities in the business.
Speaker 7 (24:32):
He was Yeah, huge, big cowboy hat, cowboy boots.
Speaker 3 (24:36):
He had the border cafes, Yeah, caf Roote one in Sauga.
Speaker 7 (24:41):
So he taught me a lot. Yeah.
Speaker 2 (24:42):
So you went from your dad to Johnson and Wales.
Speaker 7 (24:45):
Yeah.
Speaker 4 (24:46):
What is the difference between wet said twenty eight twenty
eight days wet not dry? What's the difference? I've never
heard of that.
Speaker 3 (24:53):
Again, to be honest with he's just asking for his
own barbecue.
Speaker 4 (24:56):
Trust me, that sounds pretty cool though, because everything is.
Speaker 2 (24:59):
A dry Next time I come over this win or dry?
Yeah yeah, so what about it?
Speaker 3 (25:03):
Do you have that answer?
Speaker 4 (25:04):
Con Yeah, it's what aged.
Speaker 3 (25:06):
Yeah, it's either wet or dry.
Speaker 2 (25:07):
Yeah, nobody ever, everyone talks about dry. No one talks
about wet.
Speaker 3 (25:11):
Well, this is food for thought, you know, and I
think you're in the commercial break, will search that.
Speaker 2 (25:15):
That'll be pretty cool.
Speaker 3 (25:17):
Yeah.
Speaker 4 (25:18):
Those they're they're because they're not completely they're not completely cold.
Speaker 2 (25:22):
They're like they're they're in between.
Speaker 4 (25:25):
Uh like forty degrees right, they're not kept like thirty
seven or something like that. They don't because they want
to keep them not totally cold. So that's how the
that's how the meat says tender.
Speaker 3 (25:36):
I'll accept that. I will accept that. I'll take that
answer this question. That's as good as any answer we
have until AJ goes online during the commercial break. You
do have function space.
Speaker 7 (25:48):
Yes, you do.
Speaker 8 (25:48):
We have two function spaces, one up to around thirty
thirty five the up to fifty. But do have a
big patio space too where we can you know, we
do a lot of patio events out there.
Speaker 7 (25:58):
Pass apps, dinners, drinks.
Speaker 8 (26:00):
We do sometimes cocktailer in a bar lounge area like
near the piano where you.
Speaker 7 (26:03):
Were talking about as well.
Speaker 8 (26:05):
So, yeah, we got a lot of space for private
dining and you're outdoors.
Speaker 2 (26:09):
You can rent the space and use the patio.
Speaker 7 (26:11):
Yeah.
Speaker 8 (26:11):
So a lot of people they do in the summer
is a little wedding there. Yeah, exactly.
Speaker 5 (26:15):
We're still looking for a welcome party for tomasing.
Speaker 7 (26:18):
Yeah, please next June.
Speaker 3 (26:19):
Oh good one.
Speaker 2 (26:20):
Yeah, a few too many people.
Speaker 3 (26:23):
Yeah, Mike's son Thomas is getting married, so a welcome
party maybe please?
Speaker 7 (26:27):
Do we know each other right there?
Speaker 2 (26:30):
We're right there, and I hear you can have it
either wet or dry.
Speaker 8 (26:33):
Yeah, yeah, well you probably prefer wet.
Speaker 3 (26:37):
How do people reach out reservations? Information on functions big
or small? How do they do it with mastros awesome?
Speaker 8 (26:42):
So obviously you can call call the restaurant you have.
We have a director event. Her name's Jessica Athis also
asked for me and we can book it there. You
also have Increase online. We can go online on the
Masterless website, Yeah, and fill up an inquiry form and
get everything like that, and we're very approachable with that.
Speaker 7 (26:59):
Call in the restaurant online, whatever it may be.
Speaker 3 (27:02):
Yeah, Cotter, thanks for dropping by. We got to take
a break. When we come back. Francois is going to
be in studio.
Speaker 2 (27:08):
You can jig the rest of the bones out with
you because it looks like they were.
Speaker 7 (27:10):
Licking their shots up there.
Speaker 2 (27:12):
I think there's a little piece of rice left out there.
Speaker 7 (27:14):
Yeah, that crab fried rice, right.
Speaker 3 (27:16):
Friend saw is up next to the rest of the
interview is going to be in French, which could be interesting.
Speaker 1 (27:21):
Thend by, you're listening to Food for Thought, brought to
you by the Box Center and Sale and Waterfront Hotel
in sweetes Hey.
Speaker 3 (27:28):
Everybody, welcome back to Food for Thought. I told you
at the beginning of the show this is going to
be an action pack to show Food for Thought on
a Sunday night. And again, Happy Mother's Day to all
the moms out there. But I've got my old friend
France Soois in the studios right now. As far as
I go, I thought you were going to start questioning
me in French, and we we question.
Speaker 2 (27:51):
Huge jump question.
Speaker 3 (27:54):
Uh, Friendzois, I was introduced to you by my old
friend Ray Borc. Yes, Sir led Ray Bork, You're his
son in law. Yes, do you ever get nervous if
you screw up with Ray Bork because like he could
probably snap you in half like a twig.
Speaker 2 (28:09):
Well, I'm just trying to not screw it up.
Speaker 6 (28:14):
I'm trying to get the best I can with the relationship.
Speaker 2 (28:18):
And we're doing well. And how's Ray doing. I haven't
seen him in a while. I haven't seen him in
a while as well as he's in Florida, you know.
Speaker 3 (28:25):
Oh that's right, he's down in Florida, Ester.
Speaker 2 (28:27):
I think, yeah, something like that.
Speaker 6 (28:28):
Yeah, yeah, yeah, I think they're coming back this maybe
tomorrow tonight.
Speaker 3 (28:32):
Okay. So every year Ray calls me and reminds me
I need to have Francois on And I'm always glad
that you're able to come in because every year you
host an event called Seacoast Idol.
Speaker 2 (28:42):
Yes, sir, and where is it held? It's this year?
This year.
Speaker 6 (28:46):
What we're doing, it's a special summer edition. We were
doing like an after Christmas January, no time frame. And
we talk with the deck in Salisbury with Marcodette. He said,
I want you to do something special with the summer.
Would you do is like a seagulls Idol Summer edition,
and I was just like, I don't know, normally it's
a winter thing, but kind of like no burn, I
(29:09):
was like, okay, on the ocean, fun time, summertime, having
all the judges, all the contests in on the water,
something fun there. So we just agreed and we're doing this,
uh this summer in July, so.
Speaker 3 (29:21):
Seacoast title is going to be on the Mighty Merrimack.
Speaker 2 (29:24):
Yeah, wow, you know what we call it.
Speaker 3 (29:26):
My niece Julie is getting married at the deck in September.
Speaker 2 (29:32):
Really yeah, what.
Speaker 3 (29:33):
Are the odds of boy? There are a lot of
connections on the show.
Speaker 6 (29:36):
Week Yeah, closing the deck like a September twenty so
the opening is actually the next week.
Speaker 3 (29:43):
She's doing September sixth, seventh, that weekend right there.
Speaker 2 (29:46):
The event last that will be five weeks.
Speaker 6 (29:49):
So we started July eighth and we're handing at the
last for the final August fifth. Are the different judges
all the time? Some of them you know, we started
that during COVID. So the reason why we have different
judges not always the three ones that are like you know,
like basically American Idol. It's like during COVID, some people
got sick and this and that, so just like to
cope with that we had different kind of people, but
(30:11):
we realized that the fact having a different kind different
set of eyes on let's say the third week of
the competition, you have other point of view. So are
there like advice that you can tell that maybe the
other judge didn't see her? You know, because there's people
everyone is from the industry like Pat Badger, Karen This
and many from the North.
Speaker 3 (30:30):
Friend of mine, Pat Badger from Extreme.
Speaker 6 (30:32):
Yeah, great guy and is so generous one of my
best see here, like since we know each other like
what eight years now, and I've been opening for his
doctors at Eagles Band and just like it's it's those
are all people, acknowledgeable, people that know about the industry.
We have, you know, Sarah Soult Sullivan from The Shark.
So Sarah is one of the new judge this year.
She's a lovely, lovely music lover, lovely lovely person. Comt
(30:56):
last week and uh yeah, so just all those people
will kind of like change seats a little bit during
those fives rotating judges rotating.
Speaker 2 (31:05):
Because we were all busy too.
Speaker 6 (31:07):
You know, those are people that just like you know
Norseet Theater again is just like Karen's super busy, like
she just threw a show like the Shards broken down.
It's just like there's so much going on in everybody's life.
So I think that's we kept doing it the same
way with the drink code.
Speaker 2 (31:22):
How do contestants get in?
Speaker 6 (31:24):
So now I need videos from you singing at your best?
Just do you just you don't need to be professional
video or that can be a minute, that can be
two minutes, not too long. You just you know, the
best is like quick, just show up and that can
be just a I don't know, like in your living room,
you know.
Speaker 3 (31:43):
So where do they send the video?
Speaker 6 (31:45):
So I want you to send a video at Sea
Coast Idol Talent at gmail dot com. So Sea Coast
Idole Talent at gmail dot com by June fifteenth because
we start to show July eighth at the Deck.
Speaker 2 (31:58):
So we have a pre selection.
Speaker 6 (32:00):
So for the two weeks ish you know, before the
show you will get an email saying if you've been
selected or not.
Speaker 2 (32:07):
But I need everything by June fifteen.
Speaker 3 (32:10):
And what are the prizes?
Speaker 6 (32:11):
So you started with a thousand dollars cash boom boom
let's start with that. After that, you have two professional
video by offered by PBJ Record JP Sarro. You have
a photo shoot by Robert Hare, who's one of the
Patriot's official photographer. You might be invited to go sing
the national anthem at the Red Sox.
Speaker 3 (32:31):
Because one of your former winners did Sydney anthem a
fender last year.
Speaker 6 (32:35):
There was a Jimmy McWilliam who did two years ago.
Lauren Mahoney eighteen years old. She's at BU studying classical music.
She went to Europe in Italy singing opera. She's like,
we didn't launch her, but we helped her to be seen.
It gives a platform. Everybody like to be seen, put
(32:56):
under the spotlight and being connected with the people that
know what they're talking about.
Speaker 3 (33:01):
Didn't one of your winners perform at the Seuthie Parade,
because yeah, Margaret absolutely so.
Speaker 2 (33:06):
Make Caputo is one of our judge.
Speaker 6 (33:08):
He was still the manager for LFO in the town,
so he had some uh every year he does that
parade that says sim Pat's Parade, and he brought all
the contestant from last year and two years ago. So
you have the chance to perform in front of one million,
one million people.
Speaker 2 (33:26):
It's crazy, it gets wild.
Speaker 3 (33:28):
What's your address there so people can come.
Speaker 6 (33:30):
So we all we have Facebook and Instagram, so see
coside all Instagram.
Speaker 2 (33:34):
Get downloaded to that if they need.
Speaker 6 (33:36):
Yeah, yeah, so he sent obviously the videos that the
Gmail address go side all talent at Gmail or you
can go also, like you know, all the information will
be on Facebook and Instagram as well if you just go.
Speaker 2 (33:46):
There's a lot of videos.
Speaker 6 (33:47):
It's from last year's but also like all the information
from this year the deck and uh.
Speaker 2 (33:52):
Yeah, and you're a really big musician.
Speaker 7 (33:55):
I don't know.
Speaker 2 (33:56):
I keep hearing things. No, I keep hearing things.
Speaker 6 (33:58):
Oh no, friend, that's what I'm should say that it
did make noise, so people hear things, Billy, here's a
lot of things.
Speaker 2 (34:05):
Yeah, you perform around right, Yeah. I perform all.
Speaker 6 (34:07):
Over the place, like I was at the Caba Theater,
like last year off Cabot North Shore Theater in April
opening for the Doctors of Egels. I did Ricky Duran
last year for opening for him from the Voice. Yeah,
I'm when I move from Canada from scratch and now
I'm just like you know, I've been like hitting the
nail and just like, you know, putting myself out there
(34:28):
and rebuilding a new life. Like I was talking with
Connor a little bit before. Uh, just like it takes
time and it starts to pay back. So I'm really
happy about it, really grateful.
Speaker 3 (34:38):
Now, what is your connection to the Zach Brown band,
who happens to be one of my favorite bands?
Speaker 6 (34:42):
So Zach Brown just launch a new wine and it
happens that is going to be one of our sponsored
h and we also.
Speaker 3 (34:51):
Were sponsored by Zack Brown's wine.
Speaker 2 (34:54):
So he's on is on what is it? Ms Walker
is one of our sponsors. Yeah, exactly.
Speaker 6 (35:02):
So bust and Beer Company we have the Grateful Dead
beer that they just launched, so they're going to be
a sponsor this year.
Speaker 2 (35:07):
And Zach barn I was like, this is all music, honey,
let's go bring it in.
Speaker 6 (35:10):
I love it, And Sun Cruiser will be like Ghibli's
like I mentioned before, and I'm sorry Alan ghiblis involved.
Speaker 2 (35:18):
Hell yeah, oh yeah, yeah. Allen's my sponsor too.
Speaker 6 (35:22):
So as a musician, he sponsored my brand France Wear
and my band and stuff. So we played like I
do videos and promotional stuff for him, and I play
for his like I'm going to be there for Subaru
like in two weeks.
Speaker 2 (35:35):
Yeah, I told Allan you were going to be on
the show today.
Speaker 3 (35:38):
Talk to me.
Speaker 6 (35:38):
Such a great family. I love them, and it was
kind of no brainer. I love, I love style and I.
Speaker 3 (35:43):
Love I was kind of saying, are you wearing Ghibli
right now?
Speaker 7 (35:46):
Yeah?
Speaker 2 (35:46):
This is Ghibli?
Speaker 3 (35:48):
I think I have that.
Speaker 2 (35:49):
Yeah, the same place. He gives us the same things.
I think, so right, and it gives yeah.
Speaker 4 (35:55):
Hey these are these are the one off.
Speaker 2 (35:58):
France was wearing it, so you should do the same.
Speaker 3 (36:00):
And somehow I've never worn the same thing on the
same night.
Speaker 4 (36:04):
It's amazing because you because you have an event, he's
going to sign you stuff. You know, you got to
wear this tonight. I have like one hundred and fifty jackets.
I don't know what I'm gonna do with them.
Speaker 3 (36:11):
You know, I've got the same time. My wife yells
at me, she goes in the closets. I'm not lying there, No,
I not to have eighty sports.
Speaker 4 (36:21):
A lot of my still have tags on them.
Speaker 2 (36:24):
That's allan great stuff.
Speaker 4 (36:28):
My wife on flour boxes of shoes they're probably two
years old from Allen.
Speaker 3 (36:31):
You know that's getting Fine Men's Clothing one fourteen.
Speaker 2 (36:36):
Forever everything he sells last forever.
Speaker 3 (36:38):
Connor, we got to get you up to the north Shore.
I know you're a north Shore guy. You got to
get into Ghiblis.
Speaker 6 (36:42):
That's actually there's seventy fifth anniversary this year.
Speaker 7 (36:45):
Well, actually we were speaking outside too. You mentioned Ghibliys too.
Speaker 8 (36:48):
That's where I got all of our prom tuxedos. That's
where we went when we went to a got all
tuxedos at Giblis.
Speaker 3 (36:54):
Did we mention it on the show that Connor's sister
got married at your hotel? I know what talkedout the
air about it.
Speaker 2 (37:00):
Yeah, hopefully they got everything at Ghibli's.
Speaker 3 (37:03):
Uh, tuxedos, suits, whatever the groom's men needed. I'm that's
Ghibli's Fine men's clothes. You see now, I don't have
to call gall Fine Men's Clothing one fourteen in Denvers.
Speaker 4 (37:16):
Okay, so did you see her prore?
Speaker 7 (37:19):
Oh yeah yeah you will? Yeah younger than me?
Speaker 3 (37:23):
Yeah, Okay, boy, I had a joke with that. But
I'm just gonna hold onto it. I'm just gonna hold
on there. Let's just stay Okay, it's food for thought.
We've got one more break a few more minutes to
the show. I want final thoughts from all of our guests.
That's coming up. We'll take a break. It's Food for Thought.
I'm Billy Costa and we'll be right back.
Speaker 1 (37:42):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel and sweets.
Speaker 3 (37:49):
Hey, everybody, welcome back to Food for Thought. Just a
few minutes left to the show. Let's get some final thoughts,
starting with Mike and Margaret. A rocket from the Salem
Waterfront Hotel. What do we need to know, Margaret?
Speaker 5 (37:59):
Come? Is it Salem in the summer. It's a really
nice time of year there. We have all of our
outdoor furniture out and even if you don't just stay
at our hotel, you can walk all around Pickering Wharf.
That's where we're located. We have some really great restaurants
and really cool unique stores there.
Speaker 3 (38:15):
Actually, I'm shooting by a dining playbook show on the
water with your dad with you, Mike next week.
Speaker 5 (38:21):
I'm talking to your producer right now.
Speaker 2 (38:24):
Oh, during the show, you're talking about Kate that Tuesday.
Speaker 4 (38:27):
I've been texting, Yeah, hey, Kate, all right, the weather's
nice on Wednesday.
Speaker 3 (38:33):
Are we doing Wednesday or Thursday?
Speaker 5 (38:34):
Doing Thursday? I don't worry.
Speaker 2 (38:35):
Okay, how's the weather looking It's looking good. Oh it's
looking fine. Fine.
Speaker 3 (38:40):
Cotner Mastro Seaport, fan Peer, Boston. What do we need
to know?
Speaker 7 (38:46):
We would love for you to come.
Speaker 8 (38:47):
Obviously, this is our busiest time patio season out Like
we're talking about beautiful views right in the water. You know,
if you heard me on the show today and you
want to come in, just mention it. I'll be more
than happy to buy you a famous butter cake on
me on that everybody, and yeah, just please let me
know a lot of great restaurants in Boston.
Speaker 7 (39:08):
You know, we have a beautiful steakhouse, awesome people.
Speaker 8 (39:11):
I read in a leadership book it's all about having
the right people on the bus and the staff that
as at Master's Ocean Club is the top notes that
make you feel like home and you know, and special.
So please make I said, I would love to have
you guys come in and joins.
Speaker 2 (39:26):
The best and quickest way to get a reservation.
Speaker 8 (39:28):
I would say, I mean call the restaurant on open
tables wide open. You can go on there and you know,
ask for me too, ask for connall locin but open table,
all the online platforms to a wide open too.
Speaker 3 (39:40):
I usually just call and say I know Mike Crockett
Yeah and it works every day.
Speaker 7 (39:44):
Yeah, just do that if you're calling them over book
to say you.
Speaker 3 (39:48):
Know okay friends waft yes, uh Sea Coast titles.
Speaker 2 (39:55):
What do we need to know?
Speaker 6 (39:56):
People need to just I want to say that Maro
best steak in town. Oh my god, that really like
killer Killer. So for us like siccos Idol at the
Jack in Salisbury starting July eighth. Deadline for videos at
Secosidol Talent at gmail dot com by June fifteen.
Speaker 2 (40:14):
It's a blast. And also come and hang out.
Speaker 6 (40:17):
You're gonna have the chance to win tickets for the
Bruins games, tickets for zachground show, tickets for the Not
Show Theater, Kabba Theater, giveaway from Sun Cruisers, give it
away from a Kettle one.
Speaker 2 (40:29):
There's a lot, a lot, a lot of fun Jack
Brown tickets on the lid.
Speaker 7 (40:33):
Yes.
Speaker 6 (40:34):
Absolutely, we have two pair of tickets for Zach Bround.
So that's gonna be a blast also for us as musician,
but also for the audience because it's a real show
and real talent and it's an amazing journey for from
day one to till the final.
Speaker 2 (40:51):
The best website again, best website. You go to the Deack.
Speaker 6 (40:54):
You can go to the Deck website the Deck Salisbury
dot com or if not, you go to our or
like a Facebook page, Instagram at sequas Idol send you videos.
Sekos Iidle Talent at gmail dot com please Seemli. Thank
you everyone. We can't wait to have you on the
(41:14):
stage July eighth.
Speaker 3 (41:16):
And once again shout outs to All Modern at Market
Street Mall in Linfield next Wednesday night, May fourteenth, I'll
be having my first food event, Meet to Eat with
Billy and the Rockets are gonna be there. Andy Husbands
is going to be there from Smoke Shop. We're gonna
have a cocktail hour. We're gonna meet and great, we're
gonna gather. Some of us will buy some furniture and
(41:37):
decorative pillows, but we'll have some fabulous food, some fabulous conversation.
Speaker 2 (41:42):
And again thank you to All Modern. But we're out
of time.
Speaker 3 (41:45):
And again, Happy Mother's Day to all the moms out there.
True Rocket Happy Mother's Day, Mom, We gotta go. Thanks
for tuning in and by the way up next, make
sure you stay here up next sixteen minutes. We'll see
you guys.
Speaker 7 (42:02):
Bye.
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