March 26, 2025 • 24 mins
On this episode, Jim and Matt are joined by John J. Welch at the Roc Home & Garden Show and Sale The guys speak with Patricia from Island Wraps, Chef Tom from Palmer's Direct to You Market, Darrin Albanese from Albanese's Finest Gourmet Sauces and Jamie from Weis Vinyards.
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Episode Transcript
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Speaker 1 (00:03):
It's time to take your grilling skills to the next level.
Speaker 2 (00:07):
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon.
Speaker 3 (00:18):
Hey, everybody, welcome to grill us. Jim Salmon here along
with Matt Wilson, and we are at the Rock Home
and Garden Show and Sale at the Riverside Convention Center
the Rochester home Builders Association. You do a wonderful job
of this every year. And we are at a booth.
Well there's food here, right the risk. Yeah, So we
are here with Darren Albernese Albanize, I say that right,
(00:38):
and Chef Tom from Palmer's.
Speaker 4 (00:41):
Palmer's one of my favorite places in the world. But
because you know I love meat and you have meat.
Speaker 3 (00:46):
So Darren, I've always been an admirer of your products.
Give us a little sense of how you got started
with us.
Speaker 5 (00:54):
So, yeah, I grew up we had Albani's's restaurant and
now I'll be in New York for twenty years. My
parents and my uncle. So I grew up in the
kitchen there and loved to cook, and I learned how
to make pasta sauce at a very young age. And
as I got into my twenties, I started tweaking it
and making it my own way, and my friends and
family we'd make it for and they'd always say, you
should try to jy your sauce, you know. And I
(01:16):
kind of raised my daughter on my own, and once
she turned eighteen, I said, hey, why not try it
and that, and it just took off with the original
pasta sauce and people loved it and it went from there,
and then we started adding more flavors and now I
got Chef Tom involved with our spices and our and
our use it sauce, and that seems to be a
(01:36):
hit for everybody with zero grams of sugar, and it's
going good so far.
Speaker 4 (01:42):
So tell me about the sauces here, because I so
I want to ask what the pasta sauce in a minute,
but this is this also cut by so what we
got going on here?
Speaker 6 (01:49):
This is our use at sauce.
Speaker 5 (01:50):
It's in everything condiment. It's a horse radish mao base.
It's got a little horse radish there for a little
kick at the end. With zero grams of sugar. It's
great on hot dogs, burgers, onion rings, egg salad, any
kind of shrimp. You know, it's just great on everything.
That's why we named it. Use it y ooze, use
it on anything.
Speaker 3 (02:11):
Yeah, it's it's by the way, man, when you go
out and get a hot dog at the concession stand
up here, there's a jar that there, so.
Speaker 4 (02:19):
Check it out. So there's a rub here too, right.
Speaker 5 (02:21):
Yes, yeah, So then we just came this is our
newest product.
Speaker 6 (02:25):
It's called rub It.
Speaker 5 (02:26):
It's in everything spice, you know, for any kind of seafood,
vegetables or meat. It's great on brisket, uh yeah, yeah,
anything like that. We did our Christmas prime rib with it.
It came out terrific. Thanksgiving turkey. Yeah, it's a it's
just an overall, you know, everything spice.
Speaker 4 (02:42):
So I was thinking, you know, when you were talking
about the use it sauce, you're talking about the horse rash,
I was sticking prime ribb but with that as well.
Speaker 5 (02:48):
Oh yeah you can dip prime rib in there. Yeah
for steak. Yeah, my bodies, we've done that.
Speaker 6 (02:53):
Yeah.
Speaker 5 (02:53):
It's really good on onion rings or you know, if
you make a turk any kind of deli sandwiches. It's
really good, chicken breast sandwiches. Yeah, it's it's delicious.
Speaker 3 (03:02):
So, Darren, how many kinds of sauce pasta sauce do
you have here? I mean, how many different kinds of flavors?
Speaker 5 (03:09):
So all together with the use it in our new
Rubbits spice, we have six different products right now.
Speaker 3 (03:15):
Yes, which one is?
Speaker 4 (03:17):
Your biggest sellers are still the original as it transformed it?
So I love A Vaka.
Speaker 5 (03:22):
Sauce is a hit because of the name. It draws
people in with the Italian mascarpone cheese, and I was
the first one that ever used moscar pone cheese and
a vodka sauce, so I wanted it to stand out
from other vodka sauces.
Speaker 6 (03:35):
And it's been a hit.
Speaker 5 (03:36):
People just see the name and they go they're intrigued
by the name.
Speaker 4 (03:39):
I think I might pick one up.
Speaker 3 (03:41):
Actually, I liked your reaction Matt when he said biscuit too.
So I see your products all over Where are they?
Speaker 4 (03:49):
So?
Speaker 5 (03:50):
Yeah, we're in uh, most of the tops locally. I
don't know if that's gonna stay that way or not,
but we're in every other major store Palmers Rabinos. We're
at Costanzas Sausage Skips and Fairport Skips on the Ridge,
Colin Brissella's on Buffalo Road, and the one in Avon
(04:12):
Food Town and North Chili Harrimas and Iron Dakoit and
then we're all the way up in Niagara Produce on
Transit Road and lock Court all three locations, Buffalo Barbecue,
Quest out at McKinley mall way out that way, we're
at Niagara Sausage and uh all over Albeit, Yeah, Park
(04:32):
Lee too, and yeah Country Max. Look, yeah, we're in
Country Max locations. Yeah, I think seven or eight of
those locations. Uh, off the top of my head, it's
hard to remember. Save a Lot and Albion. Yeah, say
we were in the Save a Lot in Batavia too,
but they closed. Uh there's you know, we have most
of the sites listed on our Facebook page or our web.
Speaker 3 (04:53):
Page, so that was gonna be my question.
Speaker 4 (04:55):
You have a website or dot com? I'm sorry, We're time.
Speaker 5 (05:00):
Needs its finest dot com awesome Google that it'll come
right up where. Our Facebook page has a lot of
great info and we have recipe videos with Chef Tom
is prepared with the use it sauce and the rubb
it so a lot of good info on there.
Speaker 4 (05:14):
It's awesome.
Speaker 3 (05:15):
We've spent like thirty five years trying to promote local
and the American dream type stuff. And Darren, that's what
he's that's what he lived, that's what he created. I
got to give you credit for that.
Speaker 4 (05:26):
Absolutely. We both of us are very big proponents of
local and seeing you and your sauce and it's doing
so well and it's in one of our favorite stories
also Palmer's and everywhere else. That's incredible.
Speaker 6 (05:37):
Thank you.
Speaker 5 (05:38):
Yeah, it's been a lot of hard work, a lot
of getting out and giving out samples and meeting a
lot of people and just to see the public's reaction
to our sauces. You know, we use really good ingredients
in our pasta sauces and our slogan is actually, you
won't believe it's from a jar. We trademark that too.
So yeah, that's a good slogan because people used to
taste it and go, I can't believe this sauce is
(05:58):
out of a jar, you know. So yep, that's a
great slogan for us.
Speaker 3 (06:03):
Well, that's great. I know you're busy here. We'll let
you get back, but thanks a lot for your time.
We're gonna switch over to Chef Tom here in a
little bit and Jim and Matt. We're at the Rock
Home and Garden Show and sale at the Riverside Convention Center.
This is the grill List Podcast. Take quick break, be
right back, well, Matt and Jim again. We're here at
the Rock Home and Garden Show at the Riverside Convention Center.
(06:24):
Rochester home Builder is doing a great job here. We're
in food row and right next to the Salmon Ranch
food booth where of course we're self serving.
Speaker 4 (06:32):
That's a pretty cool booth.
Speaker 3 (06:33):
Yeah, is Albany's finest gourmet sauce. And we're talking with
Chef Tom, well known in a world celebrity at Palmer's
nine hundred Jefferson Road, you know, in the regional market
where we have our products and so forth. And by
the way, so so is Darren. So what you invented this?
(06:56):
Use this sauce? And I remember talking to you earlier
Tom about when we were up there doing a sampling
or whatever, and you were explaining at all and you
were all excited.
Speaker 6 (07:07):
Where'd you come up with this idea?
Speaker 7 (07:09):
You know, I've gone through. I've seen so many sauces
in my days as a chef and tried so many
different things, and it's really just a really neat condiment replacement.
I mean it's not it's the greatest sauce you've ever had,
first of all, let me tell you that. But to
be fair, it's like a mayonnaise base. It's a horse
radish back and there's a bunch of seasonings and flavors
in there that you know, they bring about the right
(07:31):
balance of flavors in your mouth. Whenever you're eating fried
foods or grilled foods or anything for that matter, you
dip it in this sauce and it just makes it sing.
It's got a really wonderful elevation to it, you know
what I mean. Just something with a kind of is
supposed to do make something taste just a little bit better,
and that's what this stuff does, no Jim.
Speaker 4 (07:48):
It's funny because when I make sandwiches and I just
put mayonnaise on them, that's never enough. I want more
season more pop, and something with horse radish it always
it just makes it pop like that. And I'm glad
that I can get this in a bottle now because
I'll use it probably on everything, you.
Speaker 3 (08:02):
Know, because we're in the homie pair business here. W
D forty you know that, right, WD forty is the
fortieth attempt at it or right, so you know, they
had all kinds of different formulas all the way up
until they found no one. They went, how many did
it take you to get to the to the yus
of sauce?
Speaker 7 (08:22):
I don't want to answer, because it really took about
one or two. Yeah, I mean, I've made this sauce
in my past, in my culinary history.
Speaker 6 (08:31):
I've been a chef for thirty two years, and throughout my.
Speaker 7 (08:33):
Years, I've created a lot of sauces, right, and I've
done this one before. It just so happened that, you know,
Darren and I met and he said, I have some
I need some ideas for some sauces. And I happened
to be making a batch right then and there. I said,
just tays this and let me tell me what I think.
He was blown away by it. He's like, man, can
we put that in a jar? We could, and the
ball started rolling from there and it's really as fast
(08:56):
as it took. But it's great, it's wholesome, it's got
a lot of good and green and some atypical stuff
you might not like usually finding sauces, but that's what
lends to its difference, you know, it's uniqueness. It's there's
a lot of sauces out there, but we really like
this one for sure.
Speaker 3 (09:12):
I know that this is available at Palmers, but it's
available other places too.
Speaker 7 (09:18):
Yeah, everywhere, Darren mentioned if you look on the website,
So wherever we have the Albanese's sauce, those are really
friendly people and other local people who want to help
us grow and they're really happy to support us. So
we put the use it in there. And now the
rubbit as well, the brand new spice that we have
is in there as well.
Speaker 4 (09:35):
Gosh, I'm dying to try both of those.
Speaker 3 (09:37):
You know, I'm hungry. Let's still get a hot dog
or something. You know, I'll smear it out all over there. Right,
So we would like to come back and do a
salmon rance, cherry bourber and barbecue sauce and trail dust
rub a sampling thing at Palmers.
Speaker 6 (09:52):
Can we arrange that?
Speaker 7 (09:53):
One hundred percent? It would be our pleasure. You just said,
name the date and we're gonna host you guys, for sure,
We love you guys.
Speaker 4 (09:59):
You guys are the best ushers very well and plus,
it doesn't matter if we're just there to do our
thing for our product. I always leave like a pork
belly or a brisk I can't leave there without buying
me a.
Speaker 3 (10:09):
Couple of dozen clients or whatever.
Speaker 6 (10:10):
You know.
Speaker 3 (10:10):
That's great, Chef Tom, you're busy. We'll let you get back.
Thanks a lot.
Speaker 4 (10:13):
I appreciate it.
Speaker 6 (10:14):
I appreciate it.
Speaker 7 (10:14):
We'll see you at the grill this podcast, we're gonna
do Pekanya Steaks with the Rubbit.
Speaker 4 (10:21):
We're on that.
Speaker 3 (10:23):
Matt and Jim girls, We'll be right back. Matt and Jim.
We're at the Where are we? Oh, We're at the
Rock Home and Garden Show and Sale here at the
Riverside Convention Center where the Rochester Homebuilders put together the
shoe every year. We're also here with our resident wine expert,
John Welch. Hey, guys, how you doing? Thanks for having
me as always?
Speaker 4 (10:43):
Is he a big voice guy.
Speaker 3 (10:45):
He's our big radio voice guy. Yeah. Does the opening
and closing of Girl List. By the way, and we're
here at Vice Vineyards booth handcrafted traditional German style wine.
We're here with Jamie. Jamie, tell us a little bit
about your venue.
Speaker 8 (11:03):
So we are on in Cuca Lake or on the
east side of the lake, southern end towards Hammon'sport. We're
about seven years almost eight years old. Now, like we said,
German style wines, come visit. We just renovated our tasting room.
It's ready to go for summer.
Speaker 4 (11:19):
Excellent. So you have a variety of different wines and
you have it on a scale from dry to sweet
here and so that kind of helps anyone who likes
any style of wine. There's gonna be one here for them,
correct for sure.
Speaker 8 (11:33):
And actually we actually even use a scale. If you
find our bottle somewhere, we show you where what level
it's at, so you can always look at our bottle
and see if it's dryer.
Speaker 6 (11:42):
It's show you on right on the scale.
Speaker 8 (11:44):
So if you do have a preference of sweetness, turn
the ball around sometime and you can find out where
your flavor lies excellently.
Speaker 4 (11:51):
So, Jim, we started out with a dry rose, so
on the list we're like third down, and actually I
thought it was delicious.
Speaker 3 (11:58):
It's very very good. You know, we like mostly dry everything,
but we also like some sweets.
Speaker 6 (12:05):
Too.
Speaker 3 (12:05):
So, but this is very dry and it's wonderful wine. Now,
reasoning A, what does that mean?
Speaker 6 (12:13):
What is that?
Speaker 8 (12:14):
So A stands for au Slay's style. We actually probably
we didn't put that on the bottle because it is
it's a German style, so we probably couldn't put that
on the bottle. But it's a windsor select, which is
winemaker select in German. So al Slas is a German style,
as we do German style wines. Trying to showcase some
of that locally in the finger Lakes as a style
(12:35):
that we do here. Reasling, as you know, grows amazing locally.
It's an earlier ripener, so we can use it here
in shorter seasons. The roots go really deep quickly, so
we can use them faster, and so it's a great
Rietal use.
Speaker 6 (12:49):
Obviously we do this style. Our winemaker is.
Speaker 8 (12:51):
From Germany's from Zali's from the mosl His family's owned
a winery there for their vineyards there for six generations.
So it goes well with what we're doing here.
Speaker 4 (13:00):
That's awesome, So Jim, we so we we taste something
on the dryer scale, you want to try that? Reasoning A.
So we can get a comparison.
Speaker 3 (13:08):
Absolutely, And I want to ask Jamie about pearl too,
because pearl is a sparkling. Is that like a champagne?
Speaker 8 (13:14):
So it's a force carbonated wine and so it is
it's more like a prosecco because the bubbles are bigger
than champagne method. But yes, it is a sparkling in
the middle sweetness, sparkling wine.
Speaker 4 (13:29):
Yeah, we'll definitely try that. So I had this, and
he's absolutely right. This is definitely much more sweet than
the wine that we had. I like it. It's very
It's very sugary. Maybe a little too sugary for me,
but I do I do like it.
Speaker 3 (13:40):
Well, you're sweet anyway, you know what now? But no,
this is very good. I like I like sweet wine too,
and and this is this is as good a reasoning
as you can find.
Speaker 4 (13:51):
Yeah, it's actually delicious. I cannot I can't say I
don't like the flavor. I love the flavor. And now
I am curious about that that pearl sparkling. Sim do
you a lot of sparkling wines?
Speaker 3 (14:03):
I don't as a rule, but I keep as as
mister wild snows when I have to celebrate all the
work that his great landscape crew does. At my house,
I always bring out a bottle of Champaigne, so I
have a couple of them in the you know, in
the in the refrigerator.
Speaker 4 (14:15):
Yeah. Any wait, what John, what kind of company do
you run?
Speaker 2 (14:18):
John Will Enterprise, Baby Landscape, Extraordinaries, hard Escape, landscape, property maintenance.
Speaker 3 (14:24):
You know that's what we do.
Speaker 4 (14:26):
But you know that I do the fire pit at
at Gym Sauce. You guys, are that right.
Speaker 2 (14:30):
I'm the reason that people come over to visit him.
There's no doubt about it.
Speaker 4 (14:34):
That is true. That is true.
Speaker 3 (14:37):
I was about to say something inappropriate and I apologize
for in advance, and I'm not going to say it.
So that's all good. We're still here with Jamie's looking
at us like what have I done? So we're here
at Vice Vineyards. Now it's spelled w E I s
uh because we're kind of in the marketing business. Here
(15:00):
tell us where the winery is and website, Facebook page,
that kind of stuff.
Speaker 8 (15:07):
So we're east side Cuca Lake almost I'd say sixty
percent down the lake. If you're coming south from our
area of Rochester here, it's on the left side going south.
Speaker 6 (15:18):
Uh, so we're down there.
Speaker 8 (15:20):
You can find us on Instagram, Facebook, and our website
just Vice Vineyards dot com.
Speaker 4 (15:25):
I tell you what, For a sparkling wine, this is delicious.
Speaker 2 (15:28):
So when you say sixty percent of the way down,
are you getting down near the town of Kuka where
like the Switzerland in is or is that a little
too for our south?
Speaker 8 (15:35):
We're right near the Switzerland and we're south of Switzerland
and by like two minutes on the left side, so
exactly right there, So that sixty percent was a good spot.
Speaker 4 (15:44):
Then?
Speaker 3 (15:44):
Yeah, you know your stuff, John, Yeah, he does. He's
he's a genius, right, Yeah, John Robson knows. We're all
a good Yeah.
Speaker 4 (15:55):
This for now, I was gonna say, for a sparkling wine,
this is really good. I don't drink sparkling wines a lot,
a lot, but I like this one a lot. It's
I don't know, it has as a nice flavor to
it and the sweetest is perfect on it.
Speaker 3 (16:06):
I think, where are the grapes grown that you use
at the winery?
Speaker 8 (16:12):
So, being new, we have started planning our own grapes.
Grapes do vary on when they're available to use, so
like one to three years you're not using them, so
we do source. And since we're new in years, you're
looking for fruit, you're all over the finger Lakes, so
we source really from you know, our lake, all the
way to Seneca to Kyuga, you know, wherever we can
(16:32):
find right fruit that we can use. So but we
are planning to use more and more of our own
we you know, to be in a state vineyard, you
got to use over like seventy five percent. So we're
not there yet, but using as much as.
Speaker 3 (16:44):
We count though, sounds like the American dream on the
way right, Agree, Jamie, I know you're busy here. We'll
let you get back to the folks. But thanks a
lot for your time.
Speaker 6 (16:53):
Thank you, guys, We appreciate it.
Speaker 4 (16:55):
I'm gonna I'm gonna keep your can wine. Jim.
Speaker 3 (16:57):
There you go. And and we have John Welch with
us too. We do Matt, Jim and John Grillers Podcast.
We'll be right back. Welcome back to the Grillers Podcast.
Matt and Jim along with Oh he's tagging along the
great John Welch. And we're at the Rock Home and
Garden Center and sale garden show and sale. Yeah, there
(17:18):
we go. We stopped by the moonshine for a minute,
so give me a break, and I'm.
Speaker 1 (17:23):
Want to interview them out for obvious reasons. And we're
at the Riverside Convention Center every year. Nothing says spring
better than that. We're at the Island Wrap booth here
with Patricia, the owner, and she's from Jamaica. And the
first question I want to ask her is can you
make me some oxtail?
Speaker 9 (17:42):
Oh my goodness, can I make you some ox sale?
I can make you oxtail, some sexy, jerk, porky, jerk chicken,
you name it, and I tell you it is authentic.
Speaker 4 (17:53):
So yes, I'm sweating a little bit. So I guess
I always telling these guys my mom as you make,
and so I have a lot of drikan heards in
my family. And I love jerk anything. I love asking
as fish. I love all of the stuff that you make.
So do you incorporate that in your wraps here as well?
Speaker 9 (18:11):
Oh my goodness, I do jerk whatever you want when
you come in the restaurant fish shrimp, I make an
amazing jerk shrimp, curry shrimp, you name it. You know,
all those flavors of the island. I prepare for you
when you come through the venue. You'll even find us
cooking at the events because we bring the restaurant cuisine
(18:32):
to the festivals we do, and you'll see me cooking
up a storm whatever you want.
Speaker 2 (18:38):
So you actually have a restaurant and it's not just
a traveling booth type system.
Speaker 6 (18:43):
You got a restaurant.
Speaker 2 (18:44):
And where's that located.
Speaker 9 (18:45):
We are located on East River Road five one five
two East River Road.
Speaker 10 (18:49):
We're riding the Riverton Plaza.
Speaker 9 (18:52):
We are a full service restaurant with you know, we
serve beer and wine as well, and are amazing juices.
I tell you we're full gourmet and we invite you
all to come in.
Speaker 3 (19:05):
Jim, we can stop there. I absolutely sold. Patricia, How
did you get it? I mean, how did you start cooking?
What is the tell us about your life? A little bit,
because that's what the folks want to hear.
Speaker 9 (19:16):
My life, My goodness, My life goes back to my
grandmother days, watching her just doing it up, eating good
you know, tasting food, cooking for my family, husband, you know,
my daughters, and for people in corporate. When I worked
in the corporate, I always cook and bring my food
no charge and just feed whoever wants to eat. And
(19:37):
from there, you know, churches, schools. It's just you know,
watching people enjoy and devouring what I prepare. And I
have a passion for good food, people, happy people. I
just couldn't you know, I left corporate and here we are.
Speaker 4 (19:53):
Wow, it's amazing.
Speaker 3 (19:54):
So is it true that the way to a man's
heart is through a stuf?
Speaker 4 (20:01):
So?
Speaker 10 (20:01):
I think, so stomach and a blanket baby?
Speaker 3 (20:05):
Repeat that?
Speaker 4 (20:06):
What did she say?
Speaker 9 (20:07):
Wilson, stomach and a blanket baby.
Speaker 3 (20:13):
This is what you get when you listen to iHeartMedia Speaker, Spotify, Apple,
wherever you get your podcast a grill, this podcast Cutting
Edge here with Patricia Island Raps. So what do we
have here today at the show.
Speaker 9 (20:26):
So today we're featuring my I'm launching my sauces. We
have our Jerk sauce, we have our dipping sauce, our
cream and savory, and we also have my hot sauce
along with our beverages. Some high biscus juice or Reggas
Clash carrot juice or citrulicious orange lemonade. And I'm out
of ginger. We had ginger root juice today, so refreshing.
Speaker 2 (20:49):
Yes, now Patricia, are you currently married.
Speaker 9 (20:55):
Happily almost forty years?
Speaker 4 (20:57):
Well, there was my chance to stop joking.
Speaker 2 (21:00):
I can't believe how many men just became disappointed.
Speaker 10 (21:05):
But come on in. I will feed you anyway, stopping
for example.
Speaker 9 (21:08):
In fact Tuesday, we do tasting Tuesdays once a month,
and it just so happened that this Tuesdays are tasting.
Speaker 10 (21:15):
I invite you to come on in.
Speaker 4 (21:17):
I might do that.
Speaker 3 (21:18):
Yeah you may. Now he's dragging me down to Georgia
for two days, so we're gonna miss that. But maybe
next week.
Speaker 6 (21:24):
How's that?
Speaker 4 (21:25):
Wait? Wait, I'm not going to Georgia, so I could.
Speaker 2 (21:27):
Stay there, or we could set it up where the
three of us going together.
Speaker 10 (21:31):
You know what.
Speaker 4 (21:32):
Yes, we are teams that will do that.
Speaker 3 (21:33):
Yeah, we're bros here, you know Well, Patricia. Thanks, we'll
let you get back to your customers here. They are
lined up ten deep here.
Speaker 9 (21:40):
So I appreciate you, Thank you so much for what
you do, and again I look forward to welcoming.
Speaker 10 (21:45):
You in the house.
Speaker 4 (21:45):
One more quick question before we go. A website Facebook,
and then they can find out so they can learn
more about your company.
Speaker 9 (21:50):
Above Island Wraps Underscore, I mean Island Underscore Wraps and Instagram.
Island Wraps to go number two on Facebook, and our
website is Islandwraps Togo dot com.
Speaker 3 (22:04):
Awesome, wonderful Matt and Jim and Patricia and oh what's
his name, Great John Wells, the Great John Welch. Girls,
you're a rotten human being. I know Girlo's podcast. We'll
be right back, Hey, Matt. We're having a lot of
fun here at the Rochester Home and Garden Sale show
(22:24):
and sale here at the Riverside Convention Center. I can't
seem to pronounce that We've gone around to twenty two
hundred different booths to talk to people, had some great
food here today. There's the fudge guy. There's the wonderful
woman that everybody wants to get married to, but she's
already married at Island Rafts. And then we got the
ladies at the bakery. And then there's Chef Tom. We
(22:46):
talked with him and Darren Albanize at the Albany's Finest
Gourmet Sauce booth and of course Salmon Ranch Foods.
Speaker 4 (22:54):
We were here.
Speaker 3 (22:55):
Yeah, the the whole family's there and the kids are
cranking it out, and of course I said, you can
leave now, Matt, all you have to do is sell
one more Jarra sauce, and you pounded it out with
four or three or four and it was great.
Speaker 4 (23:08):
Great listen, it was not me. It's the sauce that
sells itself. Once they taste it, they want to buy it.
Speaker 3 (23:12):
Well, those two gorgeous blonde ladies that came back, we
just weren't going to let them out of here without
buying son Anyway, folks, thanks for listening to this edition
to Grill List.
Speaker 6 (23:21):
Matt and Jim.
Speaker 3 (23:22):
We'll be back next week, God willing for another edition
to Grill List. But thanks goes out to all the
good folks at the Rochester home Builders Association putting on
a great show this year, and we'll be back here
next year for sure.
Speaker 4 (23:35):
Absolutely, I'm looking forward to it. Jimmy, it was an
amazing time. Thank you for having me out part of
the famous Wrench Food experience. Are boothed wonderful we sold.
Everyone loves the sauce and row.
Speaker 3 (23:44):
It's just one of those fun things we get to do,
is go out in the public and visit with everybody.
And like I said, God willing, we'll be back next
week for another edition of Girl li
It's time to take your grilling skills to the next level.
Speaker 2 (00:07):
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon.
Speaker 3 (00:18):
Hey, everybody, welcome to grill us. Jim Salmon here along
with Matt Wilson, and we are at the Rock Home
and Garden Show and Sale at the Riverside Convention Center
the Rochester home Builders Association. You do a wonderful job
of this every year. And we are at a booth.
Well there's food here, right the risk. Yeah, So we
are here with Darren Albernese Albanize, I say that right,
(00:38):
and Chef Tom from Palmer's.
Speaker 4 (00:41):
Palmer's one of my favorite places in the world. But
because you know I love meat and you have meat.
Speaker 3 (00:46):
So Darren, I've always been an admirer of your products.
Give us a little sense of how you got started
with us.
Speaker 5 (00:54):
So, yeah, I grew up we had Albani's's restaurant and
now I'll be in New York for twenty years. My
parents and my uncle. So I grew up in the
kitchen there and loved to cook, and I learned how
to make pasta sauce at a very young age. And
as I got into my twenties, I started tweaking it
and making it my own way, and my friends and
family we'd make it for and they'd always say, you
should try to jy your sauce, you know. And I
(01:16):
kind of raised my daughter on my own, and once
she turned eighteen, I said, hey, why not try it
and that, and it just took off with the original
pasta sauce and people loved it and it went from there,
and then we started adding more flavors and now I
got Chef Tom involved with our spices and our and
our use it sauce, and that seems to be a
(01:36):
hit for everybody with zero grams of sugar, and it's
going good so far.
Speaker 4 (01:42):
So tell me about the sauces here, because I so
I want to ask what the pasta sauce in a minute,
but this is this also cut by so what we
got going on here?
Speaker 6 (01:49):
This is our use at sauce.
Speaker 5 (01:50):
It's in everything condiment. It's a horse radish mao base.
It's got a little horse radish there for a little
kick at the end. With zero grams of sugar. It's
great on hot dogs, burgers, onion rings, egg salad, any
kind of shrimp. You know, it's just great on everything.
That's why we named it. Use it y ooze, use
it on anything.
Speaker 3 (02:11):
Yeah, it's it's by the way, man, when you go
out and get a hot dog at the concession stand
up here, there's a jar that there, so.
Speaker 4 (02:19):
Check it out. So there's a rub here too, right.
Speaker 5 (02:21):
Yes, yeah, So then we just came this is our
newest product.
Speaker 6 (02:25):
It's called rub It.
Speaker 5 (02:26):
It's in everything spice, you know, for any kind of seafood,
vegetables or meat. It's great on brisket, uh yeah, yeah,
anything like that. We did our Christmas prime rib with it.
It came out terrific. Thanksgiving turkey. Yeah, it's a it's
just an overall, you know, everything spice.
Speaker 4 (02:42):
So I was thinking, you know, when you were talking
about the use it sauce, you're talking about the horse rash,
I was sticking prime ribb but with that as well.
Speaker 5 (02:48):
Oh yeah you can dip prime rib in there. Yeah
for steak. Yeah, my bodies, we've done that.
Speaker 6 (02:53):
Yeah.
Speaker 5 (02:53):
It's really good on onion rings or you know, if
you make a turk any kind of deli sandwiches. It's
really good, chicken breast sandwiches. Yeah, it's it's delicious.
Speaker 3 (03:02):
So, Darren, how many kinds of sauce pasta sauce do
you have here? I mean, how many different kinds of flavors?
Speaker 5 (03:09):
So all together with the use it in our new
Rubbits spice, we have six different products right now.
Speaker 3 (03:15):
Yes, which one is?
Speaker 4 (03:17):
Your biggest sellers are still the original as it transformed it?
So I love A Vaka.
Speaker 5 (03:22):
Sauce is a hit because of the name. It draws
people in with the Italian mascarpone cheese, and I was
the first one that ever used moscar pone cheese and
a vodka sauce, so I wanted it to stand out
from other vodka sauces.
Speaker 6 (03:35):
And it's been a hit.
Speaker 5 (03:36):
People just see the name and they go they're intrigued
by the name.
Speaker 4 (03:39):
I think I might pick one up.
Speaker 3 (03:41):
Actually, I liked your reaction Matt when he said biscuit too.
So I see your products all over Where are they?
Speaker 4 (03:49):
So?
Speaker 5 (03:50):
Yeah, we're in uh, most of the tops locally. I
don't know if that's gonna stay that way or not,
but we're in every other major store Palmers Rabinos. We're
at Costanzas Sausage Skips and Fairport Skips on the Ridge,
Colin Brissella's on Buffalo Road, and the one in Avon
(04:12):
Food Town and North Chili Harrimas and Iron Dakoit and
then we're all the way up in Niagara Produce on
Transit Road and lock Court all three locations, Buffalo Barbecue,
Quest out at McKinley mall way out that way, we're
at Niagara Sausage and uh all over Albeit, Yeah, Park
(04:32):
Lee too, and yeah Country Max. Look, yeah, we're in
Country Max locations. Yeah, I think seven or eight of
those locations. Uh, off the top of my head, it's
hard to remember. Save a Lot and Albion. Yeah, say
we were in the Save a Lot in Batavia too,
but they closed. Uh there's you know, we have most
of the sites listed on our Facebook page or our web.
Speaker 3 (04:53):
Page, so that was gonna be my question.
Speaker 4 (04:55):
You have a website or dot com? I'm sorry, We're time.
Speaker 5 (05:00):
Needs its finest dot com awesome Google that it'll come
right up where. Our Facebook page has a lot of
great info and we have recipe videos with Chef Tom
is prepared with the use it sauce and the rubb
it so a lot of good info on there.
Speaker 4 (05:14):
It's awesome.
Speaker 3 (05:15):
We've spent like thirty five years trying to promote local
and the American dream type stuff. And Darren, that's what
he's that's what he lived, that's what he created. I
got to give you credit for that.
Speaker 4 (05:26):
Absolutely. We both of us are very big proponents of
local and seeing you and your sauce and it's doing
so well and it's in one of our favorite stories
also Palmer's and everywhere else. That's incredible.
Speaker 6 (05:37):
Thank you.
Speaker 5 (05:38):
Yeah, it's been a lot of hard work, a lot
of getting out and giving out samples and meeting a
lot of people and just to see the public's reaction
to our sauces. You know, we use really good ingredients
in our pasta sauces and our slogan is actually, you
won't believe it's from a jar. We trademark that too.
So yeah, that's a good slogan because people used to
taste it and go, I can't believe this sauce is
(05:58):
out of a jar, you know. So yep, that's a
great slogan for us.
Speaker 3 (06:03):
Well, that's great. I know you're busy here. We'll let
you get back, but thanks a lot for your time.
We're gonna switch over to Chef Tom here in a
little bit and Jim and Matt. We're at the Rock
Home and Garden Show and sale at the Riverside Convention Center.
This is the grill List Podcast. Take quick break, be
right back, well, Matt and Jim again. We're here at
the Rock Home and Garden Show at the Riverside Convention Center.
(06:24):
Rochester home Builder is doing a great job here. We're
in food row and right next to the Salmon Ranch
food booth where of course we're self serving.
Speaker 4 (06:32):
That's a pretty cool booth.
Speaker 3 (06:33):
Yeah, is Albany's finest gourmet sauce. And we're talking with
Chef Tom, well known in a world celebrity at Palmer's
nine hundred Jefferson Road, you know, in the regional market
where we have our products and so forth. And by
the way, so so is Darren. So what you invented this?
(06:56):
Use this sauce? And I remember talking to you earlier
Tom about when we were up there doing a sampling
or whatever, and you were explaining at all and you
were all excited.
Speaker 6 (07:07):
Where'd you come up with this idea?
Speaker 7 (07:09):
You know, I've gone through. I've seen so many sauces
in my days as a chef and tried so many
different things, and it's really just a really neat condiment replacement.
I mean it's not it's the greatest sauce you've ever had,
first of all, let me tell you that. But to
be fair, it's like a mayonnaise base. It's a horse
radish back and there's a bunch of seasonings and flavors
in there that you know, they bring about the right
(07:31):
balance of flavors in your mouth. Whenever you're eating fried
foods or grilled foods or anything for that matter, you
dip it in this sauce and it just makes it sing.
It's got a really wonderful elevation to it, you know
what I mean. Just something with a kind of is
supposed to do make something taste just a little bit better,
and that's what this stuff does, no Jim.
Speaker 4 (07:48):
It's funny because when I make sandwiches and I just
put mayonnaise on them, that's never enough. I want more
season more pop, and something with horse radish it always
it just makes it pop like that. And I'm glad
that I can get this in a bottle now because
I'll use it probably on everything, you.
Speaker 3 (08:02):
Know, because we're in the homie pair business here. W
D forty you know that, right, WD forty is the
fortieth attempt at it or right, so you know, they
had all kinds of different formulas all the way up
until they found no one. They went, how many did
it take you to get to the to the yus
of sauce?
Speaker 7 (08:22):
I don't want to answer, because it really took about
one or two. Yeah, I mean, I've made this sauce
in my past, in my culinary history.
Speaker 6 (08:31):
I've been a chef for thirty two years, and throughout my.
Speaker 7 (08:33):
Years, I've created a lot of sauces, right, and I've
done this one before. It just so happened that, you know,
Darren and I met and he said, I have some
I need some ideas for some sauces. And I happened
to be making a batch right then and there. I said,
just tays this and let me tell me what I think.
He was blown away by it. He's like, man, can
we put that in a jar? We could, and the
ball started rolling from there and it's really as fast
(08:56):
as it took. But it's great, it's wholesome, it's got
a lot of good and green and some atypical stuff
you might not like usually finding sauces, but that's what
lends to its difference, you know, it's uniqueness. It's there's
a lot of sauces out there, but we really like
this one for sure.
Speaker 3 (09:12):
I know that this is available at Palmers, but it's
available other places too.
Speaker 7 (09:18):
Yeah, everywhere, Darren mentioned if you look on the website,
So wherever we have the Albanese's sauce, those are really
friendly people and other local people who want to help
us grow and they're really happy to support us. So
we put the use it in there. And now the
rubbit as well, the brand new spice that we have
is in there as well.
Speaker 4 (09:35):
Gosh, I'm dying to try both of those.
Speaker 3 (09:37):
You know, I'm hungry. Let's still get a hot dog
or something. You know, I'll smear it out all over there. Right,
So we would like to come back and do a
salmon rance, cherry bourber and barbecue sauce and trail dust
rub a sampling thing at Palmers.
Speaker 6 (09:52):
Can we arrange that?
Speaker 7 (09:53):
One hundred percent? It would be our pleasure. You just said,
name the date and we're gonna host you guys, for sure,
We love you guys.
Speaker 4 (09:59):
You guys are the best ushers very well and plus,
it doesn't matter if we're just there to do our
thing for our product. I always leave like a pork
belly or a brisk I can't leave there without buying
me a.
Speaker 3 (10:09):
Couple of dozen clients or whatever.
Speaker 6 (10:10):
You know.
Speaker 3 (10:10):
That's great, Chef Tom, you're busy. We'll let you get back.
Thanks a lot.
Speaker 4 (10:13):
I appreciate it.
Speaker 6 (10:14):
I appreciate it.
Speaker 7 (10:14):
We'll see you at the grill this podcast, we're gonna
do Pekanya Steaks with the Rubbit.
Speaker 4 (10:21):
We're on that.
Speaker 3 (10:23):
Matt and Jim girls, We'll be right back. Matt and Jim.
We're at the Where are we? Oh, We're at the
Rock Home and Garden Show and Sale here at the
Riverside Convention Center where the Rochester Homebuilders put together the
shoe every year. We're also here with our resident wine expert,
John Welch. Hey, guys, how you doing? Thanks for having
me as always?
Speaker 4 (10:43):
Is he a big voice guy.
Speaker 3 (10:45):
He's our big radio voice guy. Yeah. Does the opening
and closing of Girl List. By the way, and we're
here at Vice Vineyards booth handcrafted traditional German style wine.
We're here with Jamie. Jamie, tell us a little bit
about your venue.
Speaker 8 (11:03):
So we are on in Cuca Lake or on the
east side of the lake, southern end towards Hammon'sport. We're
about seven years almost eight years old. Now, like we said,
German style wines, come visit. We just renovated our tasting room.
It's ready to go for summer.
Speaker 4 (11:19):
Excellent. So you have a variety of different wines and
you have it on a scale from dry to sweet
here and so that kind of helps anyone who likes
any style of wine. There's gonna be one here for them,
correct for sure.
Speaker 8 (11:33):
And actually we actually even use a scale. If you
find our bottle somewhere, we show you where what level
it's at, so you can always look at our bottle
and see if it's dryer.
Speaker 6 (11:42):
It's show you on right on the scale.
Speaker 8 (11:44):
So if you do have a preference of sweetness, turn
the ball around sometime and you can find out where
your flavor lies excellently.
Speaker 4 (11:51):
So, Jim, we started out with a dry rose, so
on the list we're like third down, and actually I
thought it was delicious.
Speaker 3 (11:58):
It's very very good. You know, we like mostly dry everything,
but we also like some sweets.
Speaker 6 (12:05):
Too.
Speaker 3 (12:05):
So, but this is very dry and it's wonderful wine. Now,
reasoning A, what does that mean?
Speaker 6 (12:13):
What is that?
Speaker 8 (12:14):
So A stands for au Slay's style. We actually probably
we didn't put that on the bottle because it is
it's a German style, so we probably couldn't put that
on the bottle. But it's a windsor select, which is
winemaker select in German. So al Slas is a German style,
as we do German style wines. Trying to showcase some
of that locally in the finger Lakes as a style
(12:35):
that we do here. Reasling, as you know, grows amazing locally.
It's an earlier ripener, so we can use it here
in shorter seasons. The roots go really deep quickly, so
we can use them faster, and so it's a great
Rietal use.
Speaker 6 (12:49):
Obviously we do this style. Our winemaker is.
Speaker 8 (12:51):
From Germany's from Zali's from the mosl His family's owned
a winery there for their vineyards there for six generations.
So it goes well with what we're doing here.
Speaker 4 (13:00):
That's awesome, So Jim, we so we we taste something
on the dryer scale, you want to try that? Reasoning A.
So we can get a comparison.
Speaker 3 (13:08):
Absolutely, And I want to ask Jamie about pearl too,
because pearl is a sparkling. Is that like a champagne?
Speaker 8 (13:14):
So it's a force carbonated wine and so it is
it's more like a prosecco because the bubbles are bigger
than champagne method. But yes, it is a sparkling in
the middle sweetness, sparkling wine.
Speaker 4 (13:29):
Yeah, we'll definitely try that. So I had this, and
he's absolutely right. This is definitely much more sweet than
the wine that we had. I like it. It's very
It's very sugary. Maybe a little too sugary for me,
but I do I do like it.
Speaker 3 (13:40):
Well, you're sweet anyway, you know what now? But no,
this is very good. I like I like sweet wine too,
and and this is this is as good a reasoning
as you can find.
Speaker 4 (13:51):
Yeah, it's actually delicious. I cannot I can't say I
don't like the flavor. I love the flavor. And now
I am curious about that that pearl sparkling. Sim do
you a lot of sparkling wines?
Speaker 3 (14:03):
I don't as a rule, but I keep as as
mister wild snows when I have to celebrate all the
work that his great landscape crew does. At my house,
I always bring out a bottle of Champaigne, so I
have a couple of them in the you know, in
the in the refrigerator.
Speaker 4 (14:15):
Yeah. Any wait, what John, what kind of company do
you run?
Speaker 2 (14:18):
John Will Enterprise, Baby Landscape, Extraordinaries, hard Escape, landscape, property maintenance.
Speaker 3 (14:24):
You know that's what we do.
Speaker 4 (14:26):
But you know that I do the fire pit at
at Gym Sauce. You guys, are that right.
Speaker 2 (14:30):
I'm the reason that people come over to visit him.
There's no doubt about it.
Speaker 4 (14:34):
That is true. That is true.
Speaker 3 (14:37):
I was about to say something inappropriate and I apologize
for in advance, and I'm not going to say it.
So that's all good. We're still here with Jamie's looking
at us like what have I done? So we're here
at Vice Vineyards. Now it's spelled w E I s
uh because we're kind of in the marketing business. Here
(15:00):
tell us where the winery is and website, Facebook page,
that kind of stuff.
Speaker 8 (15:07):
So we're east side Cuca Lake almost I'd say sixty
percent down the lake. If you're coming south from our
area of Rochester here, it's on the left side going south.
Speaker 6 (15:18):
Uh, so we're down there.
Speaker 8 (15:20):
You can find us on Instagram, Facebook, and our website
just Vice Vineyards dot com.
Speaker 4 (15:25):
I tell you what, For a sparkling wine, this is delicious.
Speaker 2 (15:28):
So when you say sixty percent of the way down,
are you getting down near the town of Kuka where
like the Switzerland in is or is that a little
too for our south?
Speaker 8 (15:35):
We're right near the Switzerland and we're south of Switzerland
and by like two minutes on the left side, so
exactly right there, So that sixty percent was a good spot.
Speaker 4 (15:44):
Then?
Speaker 3 (15:44):
Yeah, you know your stuff, John, Yeah, he does. He's
he's a genius, right, Yeah, John Robson knows. We're all
a good Yeah.
Speaker 4 (15:55):
This for now, I was gonna say, for a sparkling wine,
this is really good. I don't drink sparkling wines a lot,
a lot, but I like this one a lot. It's
I don't know, it has as a nice flavor to
it and the sweetest is perfect on it.
Speaker 3 (16:06):
I think, where are the grapes grown that you use
at the winery?
Speaker 8 (16:12):
So, being new, we have started planning our own grapes.
Grapes do vary on when they're available to use, so
like one to three years you're not using them, so
we do source. And since we're new in years, you're
looking for fruit, you're all over the finger Lakes, so
we source really from you know, our lake, all the
way to Seneca to Kyuga, you know, wherever we can
(16:32):
find right fruit that we can use. So but we
are planning to use more and more of our own
we you know, to be in a state vineyard, you
got to use over like seventy five percent. So we're
not there yet, but using as much as.
Speaker 3 (16:44):
We count though, sounds like the American dream on the
way right, Agree, Jamie, I know you're busy here. We'll
let you get back to the folks. But thanks a
lot for your time.
Speaker 6 (16:53):
Thank you, guys, We appreciate it.
Speaker 4 (16:55):
I'm gonna I'm gonna keep your can wine. Jim.
Speaker 3 (16:57):
There you go. And and we have John Welch with
us too. We do Matt, Jim and John Grillers Podcast.
We'll be right back. Welcome back to the Grillers Podcast.
Matt and Jim along with Oh he's tagging along the
great John Welch. And we're at the Rock Home and
Garden Center and sale garden show and sale. Yeah, there
(17:18):
we go. We stopped by the moonshine for a minute,
so give me a break, and I'm.
Speaker 1 (17:23):
Want to interview them out for obvious reasons. And we're
at the Riverside Convention Center every year. Nothing says spring
better than that. We're at the Island Wrap booth here
with Patricia, the owner, and she's from Jamaica. And the
first question I want to ask her is can you
make me some oxtail?
Speaker 9 (17:42):
Oh my goodness, can I make you some ox sale?
I can make you oxtail, some sexy, jerk, porky, jerk chicken,
you name it, and I tell you it is authentic.
Speaker 4 (17:53):
So yes, I'm sweating a little bit. So I guess
I always telling these guys my mom as you make,
and so I have a lot of drikan heards in
my family. And I love jerk anything. I love asking
as fish. I love all of the stuff that you make.
So do you incorporate that in your wraps here as well?
Speaker 9 (18:11):
Oh my goodness, I do jerk whatever you want when
you come in the restaurant fish shrimp, I make an
amazing jerk shrimp, curry shrimp, you name it. You know,
all those flavors of the island. I prepare for you
when you come through the venue. You'll even find us
cooking at the events because we bring the restaurant cuisine
(18:32):
to the festivals we do, and you'll see me cooking
up a storm whatever you want.
Speaker 2 (18:38):
So you actually have a restaurant and it's not just
a traveling booth type system.
Speaker 6 (18:43):
You got a restaurant.
Speaker 2 (18:44):
And where's that located.
Speaker 9 (18:45):
We are located on East River Road five one five
two East River Road.
Speaker 10 (18:49):
We're riding the Riverton Plaza.
Speaker 9 (18:52):
We are a full service restaurant with you know, we
serve beer and wine as well, and are amazing juices.
I tell you we're full gourmet and we invite you
all to come in.
Speaker 3 (19:05):
Jim, we can stop there. I absolutely sold. Patricia, How
did you get it? I mean, how did you start cooking?
What is the tell us about your life? A little bit,
because that's what the folks want to hear.
Speaker 9 (19:16):
My life, My goodness, My life goes back to my
grandmother days, watching her just doing it up, eating good
you know, tasting food, cooking for my family, husband, you know,
my daughters, and for people in corporate. When I worked
in the corporate, I always cook and bring my food
no charge and just feed whoever wants to eat. And
(19:37):
from there, you know, churches, schools. It's just you know,
watching people enjoy and devouring what I prepare. And I
have a passion for good food, people, happy people. I
just couldn't you know, I left corporate and here we are.
Speaker 4 (19:53):
Wow, it's amazing.
Speaker 3 (19:54):
So is it true that the way to a man's
heart is through a stuf?
Speaker 4 (20:01):
So?
Speaker 10 (20:01):
I think, so stomach and a blanket baby?
Speaker 3 (20:05):
Repeat that?
Speaker 4 (20:06):
What did she say?
Speaker 9 (20:07):
Wilson, stomach and a blanket baby.
Speaker 3 (20:13):
This is what you get when you listen to iHeartMedia Speaker, Spotify, Apple,
wherever you get your podcast a grill, this podcast Cutting
Edge here with Patricia Island Raps. So what do we
have here today at the show.
Speaker 9 (20:26):
So today we're featuring my I'm launching my sauces. We
have our Jerk sauce, we have our dipping sauce, our
cream and savory, and we also have my hot sauce
along with our beverages. Some high biscus juice or Reggas
Clash carrot juice or citrulicious orange lemonade. And I'm out
of ginger. We had ginger root juice today, so refreshing.
Speaker 2 (20:49):
Yes, now Patricia, are you currently married.
Speaker 9 (20:55):
Happily almost forty years?
Speaker 4 (20:57):
Well, there was my chance to stop joking.
Speaker 2 (21:00):
I can't believe how many men just became disappointed.
Speaker 10 (21:05):
But come on in. I will feed you anyway, stopping
for example.
Speaker 9 (21:08):
In fact Tuesday, we do tasting Tuesdays once a month,
and it just so happened that this Tuesdays are tasting.
Speaker 10 (21:15):
I invite you to come on in.
Speaker 4 (21:17):
I might do that.
Speaker 3 (21:18):
Yeah you may. Now he's dragging me down to Georgia
for two days, so we're gonna miss that. But maybe
next week.
Speaker 6 (21:24):
How's that?
Speaker 4 (21:25):
Wait? Wait, I'm not going to Georgia, so I could.
Speaker 2 (21:27):
Stay there, or we could set it up where the
three of us going together.
Speaker 10 (21:31):
You know what.
Speaker 4 (21:32):
Yes, we are teams that will do that.
Speaker 3 (21:33):
Yeah, we're bros here, you know Well, Patricia. Thanks, we'll
let you get back to your customers here. They are
lined up ten deep here.
Speaker 9 (21:40):
So I appreciate you, Thank you so much for what
you do, and again I look forward to welcoming.
Speaker 10 (21:45):
You in the house.
Speaker 4 (21:45):
One more quick question before we go. A website Facebook,
and then they can find out so they can learn
more about your company.
Speaker 9 (21:50):
Above Island Wraps Underscore, I mean Island Underscore Wraps and Instagram.
Island Wraps to go number two on Facebook, and our
website is Islandwraps Togo dot com.
Speaker 3 (22:04):
Awesome, wonderful Matt and Jim and Patricia and oh what's
his name, Great John Wells, the Great John Welch. Girls,
you're a rotten human being. I know Girlo's podcast. We'll
be right back, Hey, Matt. We're having a lot of
fun here at the Rochester Home and Garden Sale show
(22:24):
and sale here at the Riverside Convention Center. I can't
seem to pronounce that We've gone around to twenty two
hundred different booths to talk to people, had some great
food here today. There's the fudge guy. There's the wonderful
woman that everybody wants to get married to, but she's
already married at Island Rafts. And then we got the
ladies at the bakery. And then there's Chef Tom. We
(22:46):
talked with him and Darren Albanize at the Albany's Finest
Gourmet Sauce booth and of course Salmon Ranch Foods.
Speaker 4 (22:54):
We were here.
Speaker 3 (22:55):
Yeah, the the whole family's there and the kids are
cranking it out, and of course I said, you can
leave now, Matt, all you have to do is sell
one more Jarra sauce, and you pounded it out with
four or three or four and it was great.
Speaker 4 (23:08):
Great listen, it was not me. It's the sauce that
sells itself. Once they taste it, they want to buy it.
Speaker 3 (23:12):
Well, those two gorgeous blonde ladies that came back, we
just weren't going to let them out of here without
buying son Anyway, folks, thanks for listening to this edition
to Grill List.
Speaker 6 (23:21):
Matt and Jim.
Speaker 3 (23:22):
We'll be back next week, God willing for another edition
to Grill List. But thanks goes out to all the
good folks at the Rochester home Builders Association putting on
a great show this year, and we'll be back here
next year for sure.
Speaker 4 (23:35):
Absolutely, I'm looking forward to it. Jimmy, it was an
amazing time. Thank you for having me out part of
the famous Wrench Food experience. Are boothed wonderful we sold.
Everyone loves the sauce and row.
Speaker 3 (23:44):
It's just one of those fun things we get to do,
is go out in the public and visit with everybody.
And like I said, God willing, we'll be back next
week for another edition of Girl li
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