PLF Ep 46 Talking Graduation Party tips with Clark Neugold

Its graduation season and the boys are hanging with Chef Clark Neugold talking tips and ideas for your graduates big day!

Episode Transcript

Speaker 1 (00:02):
Come in and a stall in a world of sound.

Speaker 2 (00:05):
Chef Pull on the Mic, making Heartstown, the Jeff Jeff Brown,
Shotguns My Soul Life, Chef Dead and the Bad Doround,
Making New be Found, the song Girls a Peace by
Us Down any Night, Canny Conversation Song, The Delights and

(00:29):
Bull Made Dishes, Street boatstal Tides, These sef Spring Made
Moto Guys, sun A Podcast Chess, Jeff Begg, Morphy's Sucking
Off the Dead, Carry Conversation song on the Fastest, Say

(00:52):
Sonny on the Knee, Chef Fum and the List.

Speaker 3 (00:59):
And the rest. Oh Yeah, Happy Saturday, Everybody plumblove foods
right here on WYCC. The voice looking like Ki's Jeff Plump.
Chef Jeff joining you for a lovely afternoon of culinary conversation. Jeffy,
I'm excited to be hanging out with you, buddy.

Speaker 1 (01:12):
Always excited. A great Saturday party Saturday. We're ready to
party this Saturday.

Speaker 3 (01:17):
Well, that's a great way to put it, because it
really is almost like a party Saturday, because graduation parties
are upon us. I'm living deep in it right now.
I'm a little upset. I'm a littleupset. Jeffey like you
went through this last year with your daughter graduating high school.
My twins are graduating and you didn't tell me how
to repain the butt. This whole thing is uh well,
I mean I lucked out. My daughter didn't really want
a graduation party. We sort of just forced a family

(01:38):
barbecue on er. So it wasn't it wasn't that big
a deal.

Speaker 1 (01:42):
Did We did games and did some fun stuff and
had balloons and you know, all that jazz, but it
was just on a much lower lower key, maybe like
twenty five people.

Speaker 3 (01:50):
Well, it kind of falls in the same category for
me as when we have the we have a person
who helps us clean our house. We've had it forever
because we have any whatever it comes over the house.
But my wife makes me clean for the cleaning lady.
That's in that category, like you have to clean up
for the cleaning lady. I'm like, doesn't she do that?
We pay her to come due and she's like, well, no,
she cleans, she doesn't put things away. There's a difference.

(02:13):
I didn't know there's a difference in the two things.

Speaker 1 (02:14):
Yeah, well there is. Sometimes my wife does that kind
of thing, Like there's like you have to work with
the cleaning lady's strengths and weaknesses, you know, like there's
certain things you want to get done, sometimes you have
to get other things done. I mean as a private chef,
waste time on it like as a private chef, though,
don't you like? Okay, well, if I'm not doing something,
I need to learn how to do it properly as
opposed to so they're going to work around.

Speaker 4 (02:33):
What I do.

Speaker 1 (02:34):
Yeah, But I mean I don't know the ins and
outs of it because I don't. I don't work that
closely with our cleaning lady. But I know my wife
has a science to it, so I don't question it. Well,
better not to question your wife. I'm just saying no, no, no, no, no, no, absolutely,
she drives a bus on this.

Speaker 3 (02:49):
But I've already like listened. I told her whatever you need.
She was like, I told her how many pizza those
I wanted, and she goes, I think you should get
five more, And I was like, really, you know, I
do this for a living, right, like, I know.

Speaker 1 (02:59):
What we need.

Speaker 3 (03:00):
Okay, yes, dear, I'll make sure we get that happen.
But that's what she's going through it right now. With
the twins graduating high school she's going through it right now.

Speaker 1 (03:07):
And what we're talking party though, I'm very feeling about that.

Speaker 3 (03:10):
You're good. Yeah, it's great, it's great. I'm excited to
have you know, I was excited to have two more
people out of my house. But I'm not sure that's
the most positive way to look at it. But you know,
I'm very proud of them, very excited for them, very
very proud of them. They've done some pretty amazing things.
So I can't wait to see what they do next. Yeah,
I'm excited for the next chapter of life, the next
chapter of being a parent, you know, like to see
what happens next. I feel like as a parent, when

(03:31):
it gets to this point, you kind of earned that
part of being a parent. They get to find out,
you know, how they start to be a young adult
and grow and change and you know, you get to
be up.

Speaker 5 (03:39):
I think that's how I look at it. You know,
it's a next.

Speaker 1 (03:41):
Yeah, man, that's how you should look at it, you know,
shout out to you and your congratulation.

Speaker 3 (03:44):
Hey there we go. All right, Yeah, you had them
out of the house, save on that water bilt. They
still they still have a role. It's New England. We
have well, it doesn't really matter. There's no water bill anyway.
I am also so because it's party time and we're
talking party season, graduation parties we got. We've got our
friend Clark new Gold from Mary Gold's Good Old Days
and the Foundry coming in to talk about because they

(04:05):
all they do is at Mary Golds, all they do
is tons of parties. Man, and he's got a ton
of graduation parties too, So I thought we'd come on here,
talk about some parties, talk about some tips, talk about
some ideas, maybe doing your own party. Uh yeah, with
with with with a legend in the business, Clark to
come on here and there in a few minutes. I
love that idea.

Speaker 1 (04:22):
I love that idea, and I love I love parties,
and I'm excited for your party.

Speaker 3 (04:26):
Yeah, you're coming over. Great, it's gonna be great. We're
gona get you right to work. You and I are
gonna make pizzas and let's go. And it's pretty funny though,
when you have a chef who is your husband and
you know my wife and I we Uh. One of
the things I did hold steadfast on I was like, listen,
when it comes to putting these pizza Jeff and I
are going to do it and we're gonna throw She's oh,
I thought it'd be fun to have people make their
own No no, no, no no, we're not doing that

(04:46):
with eighty people. We're gonna Jeff and are gonna throw
out pies. I was like, I don't think you understand
how fast we're gonna do this. Like we're gonna get
him in and out. I mean, we're getting the pies out.
It's easy. We're not gonna sit around and talk about
it and do it well. It's like an activity. I
was like, they can watch all they want. We're gonna
put a table at the as anybody from getting nearest,
and we're gonna throw them out fast. And it's like, listen,
we're professionals, trust me. That's what we're gonna do. And
you know, it was kind of a little bit of

(05:07):
a hesitation, but all good, All good. Yeah. Also, Jeffy,
I am back from my super secret trip to Sonoma
that was there for approximately twenty nine hours. Up to
something season something season again yep, up to something season yep. Yeah.
So I was in Sonoma, California. If you want my
Instagram and you probably figured out what I was doing,
but I didn't. I didn't specify what I was doing.
I just said what I was doing and who I
was doing it with. Yeah. So always good to see

(05:29):
good brother guy fiery and had get a chance to
hang out and talk.

Speaker 1 (05:31):
So listen, it was a real mission too. You were
in and out. It was like like a twenty four
hour Assassin TV TV thing. I would have.

Speaker 3 (05:39):
Stayed extra day, but I have a graduation party I
gotta deal with.

Speaker 1 (05:42):
Yeah, well yeah, yeah, listen, you sound bittersweet about this
graduation party. Let's get this out of the way. What's
going on.

Speaker 5 (05:49):
It's a lot of work. It's a lot of work.

Speaker 3 (05:51):
Joining us right now is a chef who is a
friend of the program, one of the best chefs in
our state. He's doing some amazing food here in Newtown, Connecticut.
If you're anywhere in the Fairfood County area, you got
to go check out one of his restaurants, The Foundry
Good Old Days, one of my favorites. And of course
Mary Gold's on Maine, our good friend, chef Clark new
Golds here. Hello, Hello, hey buddy, what's going on?

Speaker 4 (06:16):
A lot? Man? Just get in the morning and rolling here.
Kids are off to school, and it's time to work.

Speaker 3 (06:20):
Hey, there you go, there you go. And I'm sure
there's a lot of work going on. It's graduation season.

Speaker 4 (06:25):
It is graduation season. We got various showers, all sorts
of things going on.

Speaker 5 (06:30):
I got this wedding start too.

Speaker 3 (06:32):
Writ Yeah, we've.

Speaker 4 (06:33):
Had a couple weddings so far this year. We just
said our first. We built a new package for the
foundry that lets them use the deck for an hour.
So that's really fun. They get to hang out there
on the water and then we slide them off the backstairs.
So the cool loft up there.

Speaker 5 (06:44):
Oh that's nice, that's pretty cool.

Speaker 4 (06:46):
Yeah, it went really well. It was great.

Speaker 3 (06:49):
So when you started to open these restaurants, did you
have in your mind that, Okay, we're gonna have a
nice catering business outside of this or kind of like
with the restaurants themselves, or it's just kind of one
of those things that falls into place, like, oh, we've
got the space, we should do it.

Speaker 4 (07:00):
So when we took over Boundary, there was not a
huge events business going on, and we saw that, you know,
the loft upstairs was a real way to drive some
revenue through that building. So we started building packages and
doing an event's business, and we kind of built that
one from the ground up, and then COVID hit and
you know, just obviously destroyed what we had built there.
But we were putting together Marigals at the same time.

(07:21):
And the space is so I mean, it's enormous, right,
It's a huge restaurant. So we knew we had to
utilize it, and we immediately started, you know, booking weddings,
doing everything we could to fill the space.

Speaker 3 (07:33):
Yeah, if I think about Marrigos, I think about that kitchen.
Haven't been in a while, but isn't there. There's like
the front line where kind of like it used to
it used to be. There's like the front area where
like most of the restaurant stuff happens, and then there's
like another kitchen or another line behind it. Right, it's
like two kitchens in that one area.

Speaker 4 (07:47):
Yeah, so obviously we run like Good Old Days and
Marriols out there, so we kind of split it up.
Good Old Days takes it back. There's a little six
burner back there with an oven beneath it and a
deep fryer and a whole prep station. And then on
the front line we got our big twelve burner raised flattops, grills,
the ovens on that side, so we run all the
big events off of that side.

Speaker 3 (08:05):
I mean, Jeff, how lucky you when you have two
kitchens in like an area you can do that with.
You know, Well, a kitchen that big, that's like, that's
got I mean, that's awesome. Just just space.

Speaker 1 (08:13):
Yeah, move around.

Speaker 4 (08:14):
I mean, this is a lot of space there. It's
really it's it's luxurious compared to other spaces.

Speaker 3 (08:20):
Right right, right right.

Speaker 1 (08:21):
Yeah. I was just gonna say, I've worked in some
kitchens where your shoulder to shoulder and like and this
sounds awesome. Yeah, I mean, particularly in banquet kitchen where
your shoulders shoulder, which made no sense to me. We
had massive walk in space, but like the actual prep
space was tiny, and I'm like that, did you de side,
let me get an extra ten foot by ten foot
walk in space and as opposed to a prep table
and we're setting things up on banquet tables to prep on.

Speaker 3 (08:42):
It was ridiculous.

Speaker 4 (08:43):
Yeah, we thought about all that we were building the kitchen,
so we built a big half wall in the line
that we built. It's like a twenty foot pass on
so we can throw you know, eighty plates up there,
no problem.

Speaker 3 (08:53):
Oh perfect, Yeah, that makes great And in the pass
for what you guys don't understand what Clark's saying is
that that's a place where all the plates go where
he's plating up from. So all thes are done there
and it can go right from there to you know,
passing it from the kitchen to the front of the
house people to the service and things like that. Clark,
let me ask you this. So when someone comes in
has a party and they're like, oh, you know, we've
got fifty people, and then you know they're like, oh, no,
we've gone up to fifty five people. I try to

(09:15):
tell customers and guests and things like that, like those
numbers don't really that they're not going to matter that much. Obviously,
you want to tell your caterer that, But at what
point does that number begin to matter to you when
you're making food for fifty.

Speaker 4 (09:28):
I don't know. We try really hard to get our
guests counts a week before. Yeah, we're pretty stringent on
our contracts and our bo creations and all that stuff,
so we try to make sure that all our details
are hammered out at least a week before, so we're
not running into any issues day of. But you know,
if somebody comes in three days before and they're like,
you know, we jumped up twenty people, I can still
make that happen.

Speaker 3 (09:48):
Yeah, twenty people is a big difference. But if it's
five people, like you know, I've always said, yeah, if
you tell me it's fifty people, I've got food for sixty.
Like that.

Speaker 5 (09:57):
Just that's just the way it's going to be. You know,
you're going to be prepared from more than you need.

Speaker 4 (10:00):
Yeah, even on these weddings where we get like the
the meal selections, you know, a week before and they
say they got forty five fil A's, we're cooking fifty
for sure.

Speaker 3 (10:08):
Yeah, because you know, Aunt Irma's always gonna end up
bringing somebody else or her new, her new you know,
man flame or whatever it's gonna They always bring an
extra person for some reason. It feels like, yeah, some.

Speaker 4 (10:20):
Of the guests always claim to forget what they'd order
and they don't know and just always try to be.

Speaker 3 (10:24):
Ready, no doubt about that. That's my favorite.

Speaker 1 (10:27):
I'll have this edgetarian. Yeah, but there was only two
of you, No, that was Now this is the table
of you.

Speaker 3 (10:35):
That's true. You know how important is that though?

Speaker 4 (10:39):
Too?

Speaker 3 (10:39):
So just so you know, like I said, I'm just
kind of get some of those things that maybe people
don't think about when they're doing a party of anything,
like the when you start changing things during the event,
like Jeff just said, like for instance, maybe you had
two vegetarians and now all of a sudden you're at ten.
How much you're paying the butt? Is that for you?

Speaker 4 (10:57):
If it happens in the middle of the service, it
is an enormous pain in the butt.

Speaker 3 (11:02):
Yeah, you don't want you don't want to say nothing.

Speaker 4 (11:05):
Yeah, yeah, I mean you gotta do it. If you're
putt up one hundred place, but they changed ten orders
on you and now you got to you prep for
five vegetarians and all of a sudden you got chop
veggies in the middle of this whole thing and getting
a good six more dishes going. It's it's it's a lot, man, oh,
because these wedding night, these big events are a lot
of like hurry up and wait right, you prep a
day of vance, you pre you pre you pre cook
a few things, you try to be as ready as

(11:26):
you can be, and then you're like you know, you're
putting out all the appetizers, all the orders, all the
past stuff is happening, and then you're waiting for andres
to come in, and then they come in. It's not
what you plan for and you scrambling hard.

Speaker 3 (11:39):
Yeah, it just changes the entire changed everything. You know,
you feel good about it. They can change the dynamic
in the kitchen, could change so much. Stuff go ahead,
something else you want to add to it.

Speaker 1 (11:46):
No, I was just I'm just I'm just like jumping
into bit because I know that feeling that's happened to
me so many times. I mean, you know, I've I
catered in the Hamptons for years and it's like, my
it's you know, it's it's the place of everyone somebody
and uh they can they'll just pull a one eighty,
you know, like, oh no, I don't eat fish today.

Speaker 3 (12:06):
I just stopped eating fish as of today.

Speaker 1 (12:09):
You you know, you told me it was fish. It
was like, oh no, but everyone wants chicken. Oh okay,
Uh you know, and then you're just like try to
figure it out. You know, it really gets you.

Speaker 3 (12:22):
It's like, yeah, it's it's a complete pain in the
butt when that happens. No, doubt about it. So I've
always said, listen, the biggest thing you can do to
make things easy, easier for your cater or easy for
the person doing your party is try to have your
numbers and try to have everything set in stone. If
there's any kind of food allergies or things like that,
let them know ahead of time as much as humanly possible. Park.

Speaker 4 (12:41):
Yeah, we want all that information well in advance.

Speaker 3 (12:45):
No surprises, no surprises because yeah, and let me ask
you do you do you count like at the at
the day of the event, Like I always had to count,
and every once in a while they'd be like I'd
have a client that would just try to slide in,
you know, ten people, oh yeah, and I'd be like, oh,
there's seventy five people here.

Speaker 1 (13:03):
They're like, oh no, there's not And I'm like, oh no,
there for sure is like you know, it's it's a
and then you have to like you know, work that
out with the bill. Like that's that's always that's like
my least favorite part.

Speaker 4 (13:14):
I feel like, Yeah, I mean we don't deal with
that a lot with weddings are usually pretty set, but
we do. We do a lot of fundraisers for the
schools and stuff like that, Like they don't know, they're
not trying to be malicious or anything, but like they'll
have ten extra people show up.

Speaker 5 (13:27):
Yeah, and you're like, that wasn't the plan here.

Speaker 3 (13:29):
What are you doing? Yeah, you're doing Come on, it's
not that hard to do. Cut ten more filets as,
come on, chef, you can do that.

Speaker 4 (13:36):
Yeah, you know, keep we keep those on hand all
the time.

Speaker 5 (13:39):
Yeah, I have one out in the car. Let me
go grab it right right out in the car.

Speaker 3 (13:44):
Huh uh. Yeah. I think that's so to try to
have that information out as soon as possible. What about
the different types of parties, Clark, Like a wedding compared
to like a graduation party or like some sort of
family dinner or even like a wedding rehearsal dinner. How
different are those?

Speaker 4 (13:59):
They're really different, you know, And we do it all here.
Like we're doing sports banquets for all the local teams
and cheerleaders, lacrosse teams. They're coming here. So those are
super easy, right, Like we're making Philly cheese steaks for
seventy people and putting up pizzas for them. That's that's
a fun little party. That's stressed free for us.

Speaker 1 (14:13):
That's great and what night's that?

Speaker 4 (14:16):
Yeah, But then you get into things like weddings where
it's the most important day of somebody's life, right, and
you're trying to make sure that that thing goes smoothly
because you know, people book here because they know we're
putting out excellent food. Like we get a lot of
people who, you know, this help proclaim foodies, et cetera,
who want a really great you know, like restaurant quality meal.

(14:36):
They're not going to the banquet hall for the for
you know, whatever they're putting out there. They're coming here
for for something they know is going to be excellent.
Because we've already done the tastes with them. We show them,
we're about most of them our customers. They understand what
we're up to, and then the pressures on that day
you got to execute they're very, very different.

Speaker 3 (14:53):
Yeah. I think that's kind of the fun part about
it too, is that when you do, you know, banquets
and I cut my teeth working banquets in dining, and
you know, it's it's it's interesting because you can get
like you said, you know, a party is doing cheesecake
and pizzas a cheese, steak and pizzas, you know, versus
a party who is doing you know, very very fine dining,
very very uh intense food. You know. Yeah, it's graduation season.

(15:16):
What kind of food do you see? And people will
want for graduation parties.

Speaker 4 (15:20):
We're going to mix of it. Man. Some of these
people want to go all out, they want to plated affair,
they want to you know, they want they want to
at for the grad et cetera. And then some people
want to bring their family in and just have a
party and have a buffet.

Speaker 3 (15:30):
Yeah, keep it simple, right, Yeah, we.

Speaker 4 (15:33):
Like those ones. You know, we do it all. If
it's a Saturday night, we got to do a forty
person plate in the middle of our service, we're going
to do it. And if we got through at a
big buffet in the middle of it all too, that's
that's just as well.

Speaker 3 (15:46):
That makes sense to me. I think I tend to
prefer like a buffet. I don't know if I prefer, Jeff,
what do you think as a as a chef, you
prefer played it or buffet.

Speaker 1 (15:53):
It depends on how much staff I have. Yeah, but
if I'm fully staffed, I mean, you know, I feel
like As a chef, you really get the flex sometimes
on plated foods, and and there's nothing more satisfying for
me to like nail one hundred and twenty plates, you
know what I mean, Like be in the past and
watch one hundred and twenty plates. Everything's plated right, everything's outright.

(16:14):
I'm watching the plates get wiped. No one's coming back.

Speaker 3 (16:17):
Like to me, that's a that's like a like a
super win, you know, I get like real high off that. Yeah,
no doubt about it. Clark, what about you played it
about the day when you prefer I.

Speaker 4 (16:26):
Mean price wise, I'm taking plate it all day, right.
We know exactly what we're doing with we know, we
know we're buying, we know we're cooking. There's a little
bit of room, you know, buffets and get squirrely, Like
we've seen it go both ways, right, like sometimes we
got one thousand pounds of leftovers and then other times
we're scrambling to like see her off act with chicken
for people, just it's really the buffets are more of
a crapshoot, and then the plates are always very controlled,

(16:48):
very easy.

Speaker 3 (16:49):
Yeah, yeah, I think as chefs we probably prefer the
controlled part of it. We want to be handled. We
know what we're doing, we know what we've got, we
know what's coming, and get it out, you know, keep
it getting simple. But I think people when they think
of a plated dinner, they may think of a plated
dinner as being something incredibly fancy or like, oh, it's
gonna be really really expensive to have a plated dinner.
That's not always the truth. As a clerk, you could
have a great buffet or a great plated dinner. You know,

(17:12):
buffet can be very expensive, or you could do a
plate of dinner that's not quite as expensive but could
feel luxurious for people for sure.

Speaker 4 (17:18):
That's all about that. That that's our thing in the back, right,
Like how do we take this this humble little ingredient
and make it exceptional for fifty people?

Speaker 3 (17:25):
Yeah, no doubt about it. Any idea of a plate
you would do, like for like a plated dinner, that
could be I'm not saying people to come buy it
from you, but just as an example.

Speaker 4 (17:34):
I mean, I think the chickens we do are always
really great.

Speaker 3 (17:36):
Right.

Speaker 4 (17:36):
We see people who just want like a chicken pikada,
and we get this all the time, like they want
to they want to they want our plated menu, they
want they want the experience, they want the service, but
they want, you know, just penning all vodka to start,
and then they just want chicken pikada for fifty people.
It's like, okay, well, how do we how do we
make sure that this this simple, classic thing is the
best that it can be.

Speaker 3 (17:57):
Obviously you do that because you know you care about that,
which I think is what's very important, Jeffy. When you
go to do an event like this, something special, something
that's you know it's going to be an important life moment,
goes someplace with someone who knows how to make great food,
it's so important.

Speaker 1 (18:10):
Jeff Yeah, absolutely, Yeah, you got to care. I say
it all the time. I say it to my daughter
who's in the culinary school right now.

Speaker 3 (18:15):
I say it to you.

Speaker 1 (18:16):
I say to everybody, you just got to care. If, like,
if you care about what you're doing, you care about
the outcome of what you're doing, it's it's always going
to be better and those places always shine, like in
my opinion, like you, I can almost always tell when
the chef cares.

Speaker 3 (18:30):
Yeah, no doubt about it. And Clark, I think that's
one of the things that shows the most when you
see the food that you guys make over at Marygold
or at the Foundry or good old days, you care
deeply on what's going on to the plate.

Speaker 4 (18:41):
Yeah, you know, the Foundry is like our place where
we tell our stories of our travels and we've been
lucky to find you know, a few chefs over the
years who have really taken that to heart and they're
doing the same thing down there.

Speaker 3 (18:54):
Yeah, it really really nice when you're doing banquet menus.
How involved do you like to have the client? Here's
what I mean. So as a private chef, like I
will make a menu specific to a client, like I
don't have a bunch of menus because it's just a
different situation. But I'm guessing for as much banquet business
as you guys do and party business as you do,
here's our menus. Obviously it will take input. We can

(19:15):
make some changes. But is it do you like to
have a lot of client input or is it kind
of like, here's here's what we do, see what matches
for you guys in your party.

Speaker 4 (19:24):
So without sounding I don't know, like we're trying to
pull one over on people like you want to give
them the illusion of input and control, right, Like, I
like that if we have our step menus, we know
what we do well, what we do a tasting like
a wedding, will take notes, We'll listen to them, We'll
swap out you know, we'll swap out starches, we'll swap

(19:44):
out sides, whatever, whatever, whatever we can do to make
them happy within reason. Right, So things that we know
that we're gonna be able to do really really well
for one hundred people, will make sure that those options
are on the table and that whatever they're picking from
is something that we do super well.

Speaker 3 (19:58):
What do you think is the biggest thing we got
about two minutes before we had to break here, what's
the biggest thing you can do to help a guest
as the party planner, and the guests can do to
you as the party planner and chef to help each other.

Speaker 4 (20:12):
I think for us it's just like those open lines
of communication. Right. We use a banquet software for all
our communications, so everything is logged. We know what they said,
when they said it, what they want, why they want it,
and then we can relate back to them like why
that is or is not a good idea, and what
we ken or can't do, and just being like super
upfront about the capabilities of the kitchen and the service

(20:33):
and the staff and what we can do to make
sure that their event goes super super well, because if
they have some grandiose ideas that you know, we know
we it's just not feasible in our space for whatever reason.
We want to make sure that they understand the why.
And we're not just saying no to say no, like
we're saying no because we want to make sure that
you're having an exceptional experience.

Speaker 3 (20:52):
Thirty seconds before we had to break here, Clark, what's
the biggest party you've ever done?

Speaker 5 (20:57):
Mine was about Mine was about three thousand.

Speaker 4 (21:00):
Yeah, we did Hawaii Food and Wine. We did the
Joyous Hockey out there in Hawaii. Those are all like
five thousand.

Speaker 5 (21:05):
That's so many people.

Speaker 3 (21:06):
Jeff, what about you? Uh?

Speaker 1 (21:11):
I think we did a US open uh chalet once.
I think it was like ten thousand people.

Speaker 5 (21:17):
That's crazy talk, that's that's that's so many.

Speaker 1 (21:19):
It was a it was three catering companies together. It
was all plated. Yeah, it was one one one one.
Dinner was plated. It was like we had all those trees,
you know, with the salads on the cold truck, you know,
pre like just plated all like. Let then we had
to like put the dressing on as it was going
out the door, and like I mean, it was it's
it's really a military type operation.

Speaker 3 (21:42):
Has to be, has to be. You're checking out Plum
Left Foods right here on the Voice of Conectic at
w I C C. We're joined by Cheff Clark Neugold.
Stand by, We'll be right back. We're talking all about
parties and banquets. It's graduation season. Let's let's have parties.

(22:13):
Plumb Love Foods right on WIC see the Voice of Connecticut.
It's Chef Plumb, Chef Jeff hanging out with you here
on a Saturday. Thanks for hanging out with us. We're
talking all about graduation parties because there's graduation party season, Jeffy,
that's what it is.

Speaker 1 (22:24):
It is it is.

Speaker 3 (22:26):
I'll tell you what. We're trying to give some great
tips for people that can help them plan their parties
in the future, whether it's graduation party, where it's wedding,
whatever you got going on. And if you missed any
part of this show, Jeffy, you can get this. It's
recorded it's out there in the world. It's on the internet. Yeah,
you can ask A I had to play it, and
it'll just play it and knows us. Yeah. I mean,
I'm not sure how any AI users we have here
on WICC, but SI series and AI. That's true.

Speaker 5 (22:49):
That's true. That's true. That's very very true.

Speaker 3 (22:51):
You can also just get it from any place you're
download your podcast, whether it's iTunes, Spotify, you name it.
It's on there. So if you missed the part, you
can go get it there and check it out.

Speaker 5 (22:59):
Or like Jeff said, you asked AI to play it,
which was a very random thing.

Speaker 3 (23:03):
Answer.

Speaker 1 (23:04):
It's the future.

Speaker 3 (23:05):
I've heard it's a little scary. I don't know. I
don't know. It is funny, though I did. And we're
joined by Clark Knugle from the Foundry Kitchen and Tavern
from a Good Old Days and of course from Mary Golds.
We're talking all about parties. Clark, have you done anything
with I did this the other night. I used AI
to help me write a menu like I did to
say write the whole menu, but helped me write a
menu and get ideas for a menu.

Speaker 5 (23:26):
Clark, have you done that yet?

Speaker 4 (23:27):
I haven't gone down that route, dude.

Speaker 5 (23:30):
It's crazy as it works.

Speaker 4 (23:31):
Yeah, I've seen the videos like people just plug it
in like ingredients and saying compl the dish and.

Speaker 3 (23:35):
This and that, so it's pretty insane. I said, here's
a theme, here's what I want to do, and I
want to use like a lot of chicken and I
want to use this. And it gave me some pretty
great ideas and I was like, oh, yeah, I can
do that. Oh yeah, that sounds good. That goes well together.
I didn't do it like verbatim to a t. But
you want to get inspired. You're having like a like
a brain block. I'm telling you go into AI and
talk to it. You get some crazy ideas.

Speaker 4 (23:56):
Clark, Well, I'm full of brain blocks all the time,
so I might go down that route.

Speaker 3 (24:02):
Yeah, I bet Jeff, have you done it yet? Yeah?

Speaker 1 (24:05):
I use AI constantly. I think it's hilarious. I love
I love you do it to make yourself laugh though, too.

Speaker 3 (24:11):
I do.

Speaker 1 (24:12):
But I've also used it for some menus. There's been
a handful of menus that I've I've I've just like,
like you said, you get like a block and you're like,
you know, you have a client that's like, oh, I'm
you know, need some Thai food and I want it
to be like this and this, And I'm like, oh
my god, Thai food. I don't want to pull out
a book. And I just ask a, hey, could you
put together a time menu for a lunch for twelve?

(24:33):
And it just kicks out like here's six ideas, and
you know, I just like look through wo I cherry
pick a few of them. I'm like, oh, I'll change this,
I'll change that, I'll do this, I'll do that.

Speaker 3 (24:44):
I like this.

Speaker 1 (24:44):
Thanks Ai. And you know I'm always like Skynet, we're friends, right.

Speaker 3 (24:48):
Oh no, skynets are our friends to anybody. And here's
the thing which I bring up Skynet. It makes me nervous,
that's all I'm thinking.

Speaker 1 (24:53):
Well that's all I think.

Speaker 5 (24:54):
Yes, well, no doubt about it.

Speaker 3 (24:56):
So listen. Using AI for menus is it works. It's
a fun idea. It also can cost out food for
you too. I'm not sure if yourmon's ever looked into that.
But Clark when it comes oh Clark, when it comes
to doing parties, man, honestly, have you you don no
AI stuff obvious like you said, but where do you
get all your menu ideas from.

Speaker 4 (25:14):
A lot of books, A lot of books, got a
big stack in the office, just a lot of travels.
And then it's just thinking about, you know, the same
things from before, like what we can execute, well, what
we know we can do.

Speaker 3 (25:27):
Yeah, no doubt. I mean you kind of just your
past history kind of like I know I make this, well,
so let's do it here kind of thing.

Speaker 4 (25:33):
Yeah, exactly.

Speaker 3 (25:35):
Let's talk about graduation parties. I don't know, is there
like a trend on food for graduation parties versus another party.

Speaker 4 (25:43):
I think the only trend is just towards like more
more fun food, right, like finger foods, lots of past apps,
things everybody enjoys, big hearty things, just you know, happy
kind of nostalgic foods.

Speaker 3 (25:56):
Yeah, I think you're right, that kind of stuff that
kind of makes people feel I know, it gives them
like a like a feeling of a memory of some sort.
And you kind of fool that can jog. And memory
is a good thing.

Speaker 4 (26:06):
Definitely. You want to feel all the joys when you're
having those parties. Those big life moments that are supported
by memorable meals are really important.

Speaker 3 (26:14):
Hey, I have you ever done a party, like a
graduation party or anything like that, and you just kind
of look at it and kind of get a little
motion like, oh, I can't wait till my kids are
doing this or reminds me of when I was younger
doing this.

Speaker 4 (26:26):
Yeah, we steed a lot. We do a lot of
the first communions, the graduation parties, stuff like that. You
see families having great moments, and it's just it's nostalgic
for the way you grew up. And then also, you
know the future. My kids are super young. They have
their their moving up ceremony as they call them, this
this year at school to them, or switching grade. So
it's yeah, over those, Yeah, it's cute.

Speaker 3 (26:48):
Yeah, I remember those two. And I remember they did
a graduation from like fifth grade to sixth grade or
something like that. Like what are we doing here?

Speaker 5 (26:54):
Like you don't have to have like another graduate.

Speaker 3 (26:56):
We can't just throw another graduation in there, Like, what
are we doing here? Yeah, that's not a thing.

Speaker 1 (27:00):
Well, did they move from schools or was it just
like from one classroom to another?

Speaker 5 (27:03):
No, from schools, one school or next school.

Speaker 3 (27:05):
I don't know. That's yeah, I don't know. I just
you know, come on, I didn't have an elementary school
graduation we're we're talking about.

Speaker 1 (27:12):
Here, Well, there wasn't enough excuses for you to party.
I feel like I want a party. I love these excuses.
I think anytime they're like, hey, let's do it, you know,
let's celebrate the kids, and I'm like, let's go.

Speaker 3 (27:23):
Well, you always want to celebrate something, that's for sure,
Jeff's what I'm saying. You're a celebratory time kind of guy.
Let's celebrate That's it. So let's talk about graduation party
since tis the season. H And I'll ask both of
you guys, and Jeff, I'll start with you, what do
you think makes a great graduation party? What's something that
maybe gets overlooked that is a very important factor for you?

Speaker 1 (27:42):
Uh? For me, I think it's including the kids in
the planning kind of Like, I think it's important that
the kids have us say and how they're going to
be hanging out with their friends and you know, they're
going to be the center of attention to this party.
And like, I think sometimes it's important to kind of
include those themes. I've seen parents take the ball and
kind of run away with some of the stuff, and

(28:04):
it seems like not a kid party, Like you can
tell the kids want to leave.

Speaker 5 (28:08):
Gotcha, gotcha, Clark? What about you?

Speaker 3 (28:10):
What do you think it makes a great graduation party?
What some things that we should think about?

Speaker 4 (28:13):
Yeah, I think keeping the kids in mind, keeping the
food fond, keeping the whole the whole thing light, right, Yeah,
just making sure making sure the most important guests are
having the best time the people.

Speaker 3 (28:25):
That's about right, Yeah, yeah, no doubt about it. How
about food wise, Jeffy, what do you think what do
you think is a good food for a graduation party?
Or do you or do you think it kind of
runs a gamut?

Speaker 1 (28:34):
I think it can run the game, But I think,
like I said, I think it really depends on the kids.
Like I know some kids that are real foodies that
I think would appreciate sit down dinner with you twenty
people like and their families and having like a really fun,
intimate kind of like celebratory thing where they have a
toast together and it's it's that kind of a party.
And then I know people who would want a pig roast,

(28:55):
you know, and hopefully their parents might let them get
a keg of beer because they're graduating or something, and sure,
and like take all the keys and have a little
bonfire or something like that.

Speaker 4 (29:03):
You know.

Speaker 1 (29:04):
So, like I said, I think I can run the game,
but I think it's just important that you know the
vibe that you're going for and try to nail that.

Speaker 3 (29:10):
I think with us, we're doing pizzas and we'll do
some other like, you know, some pastas and some big
salad and grilled chicken. I think having a few having
some really fun food options, particularly if it's like an
open house situation, is great, but also having some pretty
plain stuff because people are gonna come and they're gonna
be hungry, and maybe they don't want to eat something fancy.
Maybe they just want something playing. Maybe they just want
to have a little pasta with pesto on the side

(29:31):
or something. There's having something playing on the side or
something plain that they can go to For people who
don't want something I don't know, who may be a
little bit of a pick your eater. I think when
you have that many people, you got to kind of
do your best to cater to as many as possible.

Speaker 5 (29:43):
Clark am I crazy person for thinking that.

Speaker 4 (29:45):
No, I think it's important, especially when you have people
who maybe don't know each other who like all the time,
like these reunions that we do, people aren't like super
comfortable with everybody and like we're putting out all this
food like there's not eating it, Like what's going on here?
So to have, like you know, the approachable food that
everyone enjoys is definitely definitely part of the show.

Speaker 3 (30:03):
I want to ask both of you guys, because this
is something I've noticed in doing events since since COVID.
I feel like since COVID, the age of the charcuterie
board and cheese platter are dead. I feel like it
started in COVID for me and then people. People always
loved that we were making big charcuteri plates, some boards,
or even big giant tables full of charcuterie and cheese.
And since COVID, people seem to be afraid of it. Clarks,

(30:24):
That's what I'm getting.

Speaker 4 (30:25):
I'm seeing the exact opposite. Over here, we make sure
for everything. Every party has a massive we call it
the harvest display, right, so we do all sorts of
meats and cheeses, veggies. Everybody wants it again.

Speaker 3 (30:37):
But when it's over with you people, is it still
empty or is it still full?

Speaker 4 (30:40):
Most of it's getting picked off.

Speaker 5 (30:42):
Wow, Jeff, what about you?

Speaker 1 (30:43):
Yeah, I mean you were actually at the last party
that we did in the city where we were upstairs
and we had the like kind of like a Tuscan
cheeseboard situation with a bunch of battalion cheeses and a
little pagola and a couple other things, and they hammered
it like it was.

Speaker 4 (30:58):
It was.

Speaker 1 (30:58):
It was just like rhymes of cheese left on the
board and all the grapes were gone and all the
carrots were gone. And I mean there was definitely favorites,
you know, like the red peppers weren't eating as hard
as the you know, cherry tomatoes, but it was still hit.

Speaker 5 (31:13):
You know.

Speaker 1 (31:14):
It's wild.

Speaker 5 (31:14):
Maybe my cheese played to just garbage Clark.

Speaker 3 (31:16):
I don't know.

Speaker 4 (31:18):
It could be, you know, working a selection all of it.

Speaker 1 (31:20):
Yeah, man, that's great.

Speaker 3 (31:22):
I felt really good about it, and I'm like, oh,
it looks beautiful. I did a party over Christmas time
where the client wanted their entire kitchen table just made
it a one big like it's like a harvest thing, like,
you know, just all kinds of stuff. But I feel
like nobody touched it, Like there was just I mean,
we spent it was beautiful, it looked amazing, and and
by the time the party was there, I was like, man.

Speaker 5 (31:39):
People just they just aren't into this.

Speaker 1 (31:41):
I don't know, Yeah, well what kind of mean? Some
people just don't want to eat either. Like if it's
like a party party and people are drinking, drinking, like
sometimes they don't eat until much later, you know, like
they they want to enjoy the alcohol and the dancing
and the talking, and they don't want to have a
mouthful of stuff. And you know, I've seen that happen
a lot. Like, you know, I'll clean up from a party,

(32:04):
and while I'm cleaning up, I can't tell you how
many people come over and are like, oh, I didn't
get any of those? Could I have a just a
you know, just a handful of these, or do you
mind just throwing a few of those on a tray
for me?

Speaker 4 (32:16):
Or hey, yeah, you want these three hour old pigs
in a blanket?

Speaker 1 (32:19):
Be my guess exactly. I'm I'm happy to give it
to you. I'm like, it's either you or a kleatis
that's outside. That's you know, I'm gonna hand too. On
the street, somebody's eating it on the way home.

Speaker 3 (32:28):
That's hilarious. All right, both you Jonas o'clock. We'll start
with you past or duras for a graduation party. Is
that a crazy talk or do you think that fits.

Speaker 4 (32:38):
At the house. I think it's a little bit, a
little bit of a stretch. I think if you're holding
it at a venue, of.

Speaker 3 (32:42):
Course, Yeah, Jeff, what about you pastoor dervs at a
graduation party.

Speaker 1 (32:48):
I really think it's the vibe again, Like if you're
staffed up to do pastoor derves, then yeah, do some
pastoor deurves. I think stationary stuff is smart at a
party like this though, like where people can like mingle
around and like you're not gonna have a bar situation.
You know, maybe having like a crue de tay or
a cheese platter or you know, Guacamolean chips or just
something in an area where people can kind of walk

(33:09):
over and pick up a little plate and get a
little snack while they walk around or something like that.
I think that's always.

Speaker 4 (33:14):
Nice, you know, And I always saize the event too, right,
Like you've got twenty people, You've got twenty people. Like
passing ups around twenty people gets a little bit awkward.
You definitely want to set up stations where they can
mingle and chat. But if you've got one hundred people
hang out in the backyard, you gotta makeure everybody's getting
a little bit of everything. You want to pass those around.

Speaker 5 (33:28):
Yeah, I agree with that completely.

Speaker 3 (33:29):
I was gonna that's exactly where I was in the
Ghost Chef was going to be like, listen, if you
have fifteen people at your party and you want to
do four pass appatagers, that's just crazy talk, Like it's
going to be hey, would you like one? Fifteen seconds later? Hey,
would you like one? Hey, It's just gonna get really annoying,
Like there's no need to have that, you know, I think,
you know, if you're gonna have thirty people, maybe you
can get by doing pass apps.

Speaker 5 (33:49):
I think anything less than that's pretty hard totally.

Speaker 1 (33:52):
What about you know, when it gets big, like when
you have one hundred and fifty one hundred person party
like that? What about like farming out a station, Like
would you ever do that? Like would you ever like
calling like a sushi guy and be like, hey, you know,
we have this party, we'd love to set up a
sushi station. How much to have you like come in
and do sushi for two hours.

Speaker 3 (34:08):
You know whatever.

Speaker 1 (34:09):
Is that something you guys ever do? Yeah, we do.

Speaker 4 (34:12):
We've we've done a couple of sushi stations from Achy
over there in Bethel.

Speaker 1 (34:16):
A hockey boy.

Speaker 3 (34:17):
We love that man that goes nice.

Speaker 4 (34:19):
He's good friends with the Matt down a foundry. Uh
huh yeah, so yeah, we did that. We've had We've
had the we've had the cigar rollers come in, you know,
all sorts of fun supplements to the parties.

Speaker 3 (34:28):
I love that. We had a big party. We do
a big party every year at my client's house and uh,
you know in the summertime, our bochie party, and I
had the we always have oysters come, like a local
oyster guy comes a side table up and do oysters
and have different minionets and whatnot. Last year had these
two girls come who had the belts and they had
all these minion NEETs attached to their Yeah that's fertility
belt and they walked around strucking oysters. They did great. Jeff,

(34:49):
you remember them. They were great.

Speaker 1 (34:50):
They were awesome. They they came to me several times
on the fryer. I was I was the fry boy.
I was like deep in the fryer the.

Speaker 3 (34:58):
Most expensive fry cook in the Hamptons last ye, yeah exactly.

Speaker 1 (35:00):
And they're like, oh, Chef, you look hot. Would you
like an oyster? And I'm like, you are an angel
from God. You are the best person I've ever met
in my life. An ice cold oyster when you're so hot.

Speaker 3 (35:10):
Is like, oh, but that's almost like an activity and
an appatage of their Clark. I think something like that
kind of goes well, and you can find more, like
Jeff Soond, you can find me that stuff out to
your party is not a bad thing. What if a
client brings that to your attention? Clark, I was like, Hey,
obviously want to do this, but we would like to
have these oyster girls come and do that.

Speaker 4 (35:25):
Would you guys participate in that if they have a
company they want to bring in on the outside of
something to do with us, No problem.

Speaker 5 (35:31):
Oh that's great.

Speaker 4 (35:32):
I will of course push for us to do that.
I'll go buy some oyster belts for my girls and
have them do it.

Speaker 3 (35:37):
Right.

Speaker 1 (35:39):
They're like, that's a great idea we have that we
do that.

Speaker 4 (35:42):
Yeah, we can say yes and figure it out.

Speaker 5 (35:44):
Oh my god, that's so hilarious.

Speaker 3 (35:46):
So I worked with Chef Lone, who out with was
kind of my mentor, and he would always we'd make
menus together and then I would be like, Chef, we've
never us Like, ah, it's fine, it's fine. Then it
would all it'd come back. I was like, all right,
that menu sounds great. That's amazing. Now can we really
do all that stuff? He was like, we'll figure out
way to do it. We'll make it happen. I'm like,
that's that's the name of the game, man, Yeah, we'll

(36:06):
figure I mean when he told the client, it was like, oh, yeah,
this is great. We do this all the time. It's amazing.
And then I was like, we've never done that. What
are you talking about?

Speaker 5 (36:13):
He goes, I don't be fine, don't worry about it.

Speaker 3 (36:15):
Don't worry about it.

Speaker 5 (36:16):
Hilarious, man, hilarious.

Speaker 1 (36:17):
That's got to be universal to all caterers. I feel
like I feel like it happened to me. Is like
my whole life as and as I was the working
guy in the kitchen, not on the sales team, when
I would come in and there would just be menus
hanging and I would just be reading them in the
morning with my coffee going what what what is I
And like I'll just be walking around the kitchen in
a daze, like I don't even understand what this even means.

(36:40):
Like I would like it would use the crazy. I
would have to write the prep list in like a
Swahili because it just none of it made sense. It
was just crazy.

Speaker 3 (36:48):
That's amazing. How many what do you think is the
weirdest thing you've ever had to put in a party,
Clark or can you think of anything off top of
your head, something that's.

Speaker 5 (36:53):
Like, oh, we don't really do that, but we're going
to do it this time. We're having a donkey roast.

Speaker 4 (37:00):
Yeah, I don't know, maybe the whole We did like
this giant wedding once and we it was like the
first real, like big off prem thing that we had done. Yeah,
and these people were spending money, right, and they just
wanted everything. They wanted every station you could imagine, and
we just kept saying yes, kept saying yes. We ended
up shutting down like all three restaurants and bring everybody

(37:21):
to go do this one thing.

Speaker 3 (37:22):
Oh my gosh, I mean wow, hopefully it was worth it.
Oh it was that's I mean, that's great. That throw
closing down. Let's do it, that's for sure. Hey, what
do you think is helpful to a person doing a party?
Should they talk to you about closing down a restaurant
or talking about banquet rooms or what do you think
it makes the most sense for them?

Speaker 4 (37:42):
Again, just depends on the size of the event. Right,
So for these spaces we have minimums. If they want
to meet these minimums for us to shut it down,
we will. Yeah, how about off premily stuff off premise?
We try hard not to, like, we definitely have we.
I mean this last week we actually just acquired enough
staff to go and kind of do whatever we need
to do. But the idea is always to bring enough

(38:02):
servers to make sure that the guests feels like, you know,
they're being taken care of and well served, while also
maintaining service at the restaurant. We try to do a vote.

Speaker 3 (38:12):
So I always tell people when we're planning parties and whatnot,
and I'm in the middle of planning three right now,
and I say, you know, there's believe it or not.
As a chef and a caterer, we have equate math
equations that we use and that we like to you know,
for amounts of food for amounts of service. When it
comes to service, and I tell people all the time,
I always err heavier on the side of heavier because

(38:33):
having that one extra person makes a big difference, and
in the cost, it's not going to be that big
of a deal, you know, in the end. I tend
to say my equation generalates for every ten people like
to have one server.

Speaker 4 (38:43):
You know.

Speaker 5 (38:43):
Basically you guys have numbers for that too, and Clark,
what's your number?

Speaker 4 (38:46):
Yeah, in house stuff, weddings are right around there. If
we're catering off site, you know, we're going to try
and you know, bring as many people as we possibly
can for them and then just adjust it as needed.

Speaker 5 (38:58):
Yeah, Jeff, what about you?

Speaker 1 (39:00):
Yeah, I generitely keep around the ten person per server rule.
Like I I'll do a party probably twelve to fourteen
alone if I have someone just like doing dishes or
you know, keeping keeping an eye on whatever. Yeah, but
then after that I always start bringing servers or bartenders
or somebody to help.

Speaker 3 (39:20):
I think having that one extra person makes a difference,
like you said, whether they're wa washing dishes, where they're
just being more like an assistant, particularly as a private chef,
having that one extra person makes a difference if it's
over ten people. Yeah, usually for me ten people, I'll
do myself. But like I don't know, I used to
try to do like, oh I can do twenty alone,
can I? Yeah, it's not fun. I mean it's not
I feel like you lose looks. I start focusing on
other things. The kitchen starts to kind of just not

(39:41):
look like I wanted to look when people are coming
in and stuff. And you know, particularly like maybe when
you're doing off side Clark or when Jeff and I
are doing private events, people tend to congregate in the kitchen,
so it's got to look good, you know, it has
to always look good.

Speaker 4 (39:53):
Yeah, and especially if you're in somebody else's house too.
A couple events where they invite us to come like
cook in their kitchen right right, it's just like this,
like we cannot mess this up. It has to be
pristine all the time. And if you know, it's an
easy sell to the client too, like if we bring
one extra hand in that you got to pay for,
like your service is better. Everything looks great, everything is clean.
It's just it's worth it for everybody.

Speaker 3 (40:12):
Yeah, my rule is always the kitchen looks better than
it did when we were out there. When we leave,
When we leave it looks there and when we got there.

Speaker 1 (40:17):
It has to have the biggest pet peeve. Man when
running parties is like when I would go to someone's
station and just like the cooler is showing, everything's laid out,
like everything it just doesn't look neat. That's like, that's
a that's a big red flag. When I see a
caterer just like a mess, I'm like, what is going on?
Like this is not you got it? You got to
tighten up the ship in other people's homes especially.

Speaker 3 (40:38):
This is gonna be a little polarizing question for both
of you guys. I know Jeff feels a certain way
about this and I feel a certain way. I think
we feel very opposite about it sometimes. Clark, I'm curious
how where you are on it. How do you feel
about staff eating when you're at an event.

Speaker 4 (40:51):
As long as it's out of sight, right, depends on
the length of the event as well. They can't be
eating in the kitchen, right. But if there's a place
where staff is supposed to congregate and take a break
and grab some water and fuel up to keep giving
great service, fine, But the client, the client cannot see
you eating.

Speaker 3 (41:06):
I like that a lot, Jeff, I like that what
he's said right there. I completely agree with h. And
yet how about you.

Speaker 1 (41:11):
Yeah, I mean, listen, I I tend to feed staff
all the time when orders come back off of trays
and uh, you know, they I'm not going to reserve them.
I just throw them on a plate and I usually
stick them in the corner. And I usually tell the
guys like, don't just let me see you chew, and
just if you want to put an order in your
mouth and like discreetly walk around with your head down.

Speaker 3 (41:32):
Like go ahead.

Speaker 1 (41:32):
I don't care, Like especially in like the outdoor kitchen
like where I'm where we're, where we're working. That doesn't
bother me at all. I'm like fine with it. Like
I'm just like I'd rather them do that than like
then we see them do it out on the floor
like trying to sneak food, trying to sneak because they're
starving because no one's giving them a bite to eat,
and they were just passing food out for hours in
the sun.

Speaker 3 (41:52):
Like to me, that's just not humane to do to someone.
I just think it's Yeah, I don't like guests. I
don't like guests ever seeing staff eat ever, Like, I
don't think that's a okay, Like, you.

Speaker 5 (42:00):
Know, they're not You're not there to eat, You're there
to serve.

Speaker 3 (42:03):
And whether it's ten hours or four hours, like, but
if you want to have to bite, then just do
it another room or go away so people will see
you do it.

Speaker 5 (42:09):
I think that's really really important.

Speaker 1 (42:10):
You should never beat the ox that plows your field
for eating from the field he flows.

Speaker 3 (42:17):
Thank you, Miyagi.

Speaker 1 (42:19):
That's when the Bible actually but yeah, oh.

Speaker 3 (42:21):
Same thing. Yeah, interesting, man, I don't know, so listen,
uh Before we move on to the next bit, we
got about a minute and a half here. Final tips
for party planning for the guest Clark, what do you
got if you're gonna give them one sentence as the tip?

Speaker 4 (42:39):
You know your guests, Yeah, you know who's coming, Know
what's gonna make them happy. Think about the guests of
honor and what you can do to make sure that
those people have the best time.

Speaker 3 (42:48):
What about you, Jeffy.

Speaker 1 (42:50):
Yeah, and at the second what Clark just said, I
mean you definitely know your guests, know the vibe, know
what they're looking for, know their expectations and you know,
knock it out of the park from there.

Speaker 3 (42:59):
Yeah. I think for me it would be don't be
afraid to ask questions. That person's there helping you plan
your party. Ask questions. That's what their job is, that's
what they want. They want you to have a great event.
Like you're not annoying because you're coming. They get to
have an event there, So ask questions. You know, get
what you want. You know, I mean that you're paying
for it.

Speaker 5 (43:17):
Get what you want.

Speaker 3 (43:18):
Yeah, it's not a fight, you know, it's not like
you have to like argue with them, like, hey, this
is what we really want to do, and I'm telling
you Ray Street, Yeah, yeah, I agree completely.

Speaker 5 (43:28):
It's good. So don't be afraid to ask.

Speaker 4 (43:29):
That's kind of Everyone has the same goals, right. We
want to make sure that your experience is the best
that it can be for a multitude of reasons, from
you know, personal to business to pride, all those things.
And then you also want to make sure that your
guests are having the best time. We're working for the
same goal here, no doubt about it.

Speaker 3 (43:43):
When we come back, we got a fun couple of
lists to go through. Clarks to hang out with us
for a little bit longer here and talking more parties
for graduation time. Guys. So stay right there. Youre checking
out plumb the Foods on WICC. We'll be right back.

Speaker 4 (44:00):
I'm gonna pie real question.

Speaker 3 (44:23):
Plumbla Foods right here on a Saturday, hanging out with
O WCC. It's chef Plump Chef Jeff We're talking all
about graduation parties and party planning and tips ideas. Our friend,
chef Clark new Gold is here. Jeffy, get those plugs
out for Clark man. I absolutely listen.

Speaker 1 (44:36):
First, if you're gonna get on Instagram, you're gonna go
to at Foundry Kitchen and Tavern at Mary Goals, Underscore
on Underscore Maine, at Good Old Days Pizza, and if
you want to book one of these amazing events events
at Mary Goals, that's it. Shoot the email out there,
shoot an email, start the process. Clark will call you
personally you through everything. He may even FaceTime you. He's

(44:59):
a big facetimer. He likes to FaceTime. It's true.

Speaker 4 (45:01):
He does technology there.

Speaker 5 (45:03):
It is making life easier.

Speaker 3 (45:05):
Yeah.

Speaker 5 (45:07):
Three great restaurants, and I mean it.

Speaker 3 (45:08):
Clark's an amazing chef does fantastic work and very very
into what he does, which you know, it's not just
a job. That's what we were talking about earlier in
the show. And if you missed any part of that,
you can check it out anywhere to get your podcast Spotify, iTunes,
nobody iTunes is a thing anymore, Apple podcasts. You know
all the places.

Speaker 1 (45:24):
I know, it's tough to pick. We always want to
go to the Foundry, but I can never get away
from Good Old Days. Like we always end up going
there every time I've in town. I feel like we're
always at Good Old Days. It's the best.

Speaker 3 (45:33):
It is tough, Clark, Like, it's such a such a
happy place for me and my wife, Like we just
it's so comfortable and they just take such great care
of us. It's hard to go anywhere else.

Speaker 4 (45:41):
I get it. Man, I'm eating pizza six days a week.

Speaker 5 (45:44):
Yeah sure, I'm sure. Are you kids tired of it yet?

Speaker 4 (45:47):
No?

Speaker 3 (45:48):
Oh?

Speaker 5 (45:48):
Love that that's good news. That's good news.

Speaker 3 (45:52):
Back to talking parties a little bit here, Clark. I
just want to just I don't know, man, like how
long you've been doing parties now? Like it just in
the business altogether, Pops, we lostome we got him back
there we go.

Speaker 5 (46:07):
Can you hear us, buddy? He's tapping buttons away?

Speaker 3 (46:11):
Jeffy.

Speaker 5 (46:11):
We'll start with you then, Jeffy doing doing parties? How
many years you've been doing it now?

Speaker 1 (46:15):
How many years have I been cooking, like catered parties
or events?

Speaker 3 (46:19):
Yeah, I get it, just years working in the business
doing caterings. You're actually doing math and making that sound
like twenty some odd years. About twenty years? Yeah, twenty
years Clark? What about you? How long? How many years
been doing this now? For caterings and parties in particular.

Speaker 4 (46:36):
You know, in various forums since I started, right, we
were always cateringunt of the deli that I worked at,
just big trays of sandwiches and stuff and the six
foot long subs.

Speaker 3 (46:43):
Yeah.

Speaker 4 (46:44):
And then yeah, we did a lot of parties from
where I was working out in Hawaii too, So it's
pretty much been been a part of it since the
get go twenty years now.

Speaker 3 (46:51):
I think my point in asking that question is you
could tell someone who's good at it because they have
the experience. So when you're talking about having an event catered,
whether it's at your house, whether it's at a venue,
whether it's at a restaurant, you know, ask about the experience,
find out how long they've been doing it.

Speaker 5 (47:04):
You know, I think it's important to do that.

Speaker 3 (47:06):
My daughter went and worked for another cater or she
did a party with her, and I'm not gonna say
any names, but she was like, Dad, it was a disaster.
This woman had no idea what she was doing. And
you know, when I do an event, we're very methodical.
It's very I call it thoughtfully rhythmic, like it seems
like we're kind of running with the program, having fun,
but it's not. It's very planned out what we're doing.
And I have a plan all the time. So yeah,

(47:28):
she's that it was just a completely different story.

Speaker 4 (47:30):
You know.

Speaker 5 (47:30):
That's why I'm saying.

Speaker 3 (47:31):
I think it's important to have that experience, someone who
knows what they're doing, someone who understands, someone who can,
you know, call those audibles when necessary.

Speaker 4 (47:38):
Clark, Yeah, if your cater is not showing up with
spreadsheets and checklists, he probably made a mistake.

Speaker 5 (47:43):
I like that too. And Jeffy, you're a checkless guy.

Speaker 1 (47:46):
Yeah, big checklist guy. Big big list guy in general,
especially when there's that many details to remember and connect
dots and and you know, if I'm sure in Clark's case,
when you're doing multiple three hundred people parties weekend, you know,
keeping all that organized in the walk in and you
know all the you know, this garnish goes here, and

(48:07):
this goes on this, and make sure this is with this.
That's that's that's list work. If you can do that,
by mind, you're amazing.

Speaker 3 (48:14):
Yeah.

Speaker 4 (48:15):
You don't want to, that's that's a stress.

Speaker 3 (48:16):
Your need.

Speaker 4 (48:17):
You just want to check the check listen, know it's done.

Speaker 3 (48:19):
Right, make those lists, check them off. No it's there, No, No,
it's there anyway.

Speaker 4 (48:26):
Yeah.

Speaker 3 (48:26):
So that's kind of how I'm looking at these things. Man.
I think it's important to have that experience and know
what's going on. You have to have the experience of
people working your event and doing your party. Let's talk
a couple of things I think might be fun to
just kind of get in there and get our opinions
and see how fired up we can make. Jeff foods
that I think are a no no at parties. Like
you know when someone comes to you and says how
I'd love to have this, and your immediate reaction is,

(48:47):
oh boy, Yeah, we got to talking about that. Really
really quickly.

Speaker 4 (48:50):
You know.

Speaker 3 (48:50):
For me, one of the things I always tend to
try to talk people out of pretty quickly is when
they say they want to have a buffet with something crispy.
It I just feel like it's you're asking that, you're
asking for problems there.

Speaker 4 (49:04):
I just French fries.

Speaker 3 (49:06):
Yeah, oh my god, like french fries at a party.
What are we talking about here? I mean, that's a
great one, Clark. Anything else besides that does ever struck you?

Speaker 4 (49:14):
No? I think anything they want to like, yeah, I
mean crispy things are trying to like keep hot and
crispy and fresh, like you work so hard to make
this beautiful better and fry it just right, and they
want to put on the buffet and songs out and
they come to you and they're like, yeah, it's not crispy, man,
I'm sorry.

Speaker 3 (49:26):
Yeah, what about you, Jeff?

Speaker 1 (49:31):
I don't know, man. I've said yes to the craziest
things you can imagine, and and then I just figure
out how to make it work, like a like a
field engineer, you know, Like I I can't tell you
how many insane things I've been put up against without
my knowledge, and then I just have to deal with

(49:55):
it in the field, you know, like for Crispy fries,
for instance, I found a product from Cisco that they're
a coated French fry that it'll stay crisp under a
heat lamp for three hours. You know, but that's gross,
you know what, So are French fries cooked in a field? Well,
I guess that's fair. So I mean I have to

(50:16):
work with what you got, you know, you got to
make it work. And it's like they're actually not gross.
I mean they taste fine. They were delicious. It's definitely
coated with something. It's not the same fry. But I
would just tell people on it. I'd be like, listen,
I can do this fry. At the tasting, I would
fry fry and then I'd fry the crispy fry and
I'd say I fried you at the same time. And
I brought them out and it would be like five
minutes they still be warm and one would be flaccid

(50:36):
and one would be perfect and they would be into it.

Speaker 3 (50:39):
So yeah, all right, fair science.

Speaker 1 (50:43):
Yeah, yeahs science. Like ever crisp, you know, like I've
turned you onto ever. Crispris was like a modified food
starch that is magic and you add a fourth of
it by weight to whatever you're making crispy, and it
will stay crispy for a long time.

Speaker 5 (50:57):
Hard you ever seen the stuff?

Speaker 3 (50:58):
It works great?

Speaker 5 (50:59):
Nope, it's amazing.

Speaker 3 (51:00):
It's like Jeff, that's a modify food starts you add
to your breading mixture and oh my gosh, it's incredible.

Speaker 5 (51:04):
It keeps saying it's crispy for so long. Yeah's fantastic.

Speaker 1 (51:08):
Yeah, I mean, I'm so. I feel I soulo a lot.
So you know, I have to anything I can do
to give myself a little bit of an edge for
something like that, to give myself a little time.

Speaker 3 (51:19):
You know. Uh, yeah, I'm in there. I'm a little
more lenient when it comes to plated meals for certain
things like French fries and stuff like that that I
would be on a buffet. You know, I'm not a
big fan of flaky fish on a buffet. I feel
like it just looks terrible. I feel like it falls apart,
looks gross. It's just it's not fun. But you want
to put on a plate and do a plated it
sure looks great then, you know, I mean, I think
that's kind of important.

Speaker 1 (51:39):
Is tough man, it's really tough.

Speaker 4 (51:43):
One coming up this weekend. They want soul?

Speaker 5 (51:46):
Oh jeez, yeah, oh how they want it?

Speaker 3 (51:49):
How do they want it done?

Speaker 4 (51:51):
I mean we just see it off finish in the
oven and then put it's as over.

Speaker 5 (51:53):
It nice and so when they go to take it
out of of the buffet, just oh, I got a
quarter of it.

Speaker 4 (51:59):
We make sure they have a nice kitchen grade fish specula.

Speaker 3 (52:02):
Yeah, that probably helps. That probably helps. What about sauces?
Do you are you a fan of sauces on things
or on the side or depend on the application.

Speaker 4 (52:11):
Clark, depends on the dish, right, If somebody's ordering chicken franchase,
I think it's sauced up and ready to go brunch
buffets and always doing syrups and stuff on the side.

Speaker 3 (52:21):
Yeah, And what about you, Jeff, Yeah, I agree with that.

Speaker 1 (52:24):
Like the things that that are supposed to be sauce
and hot sauce, I think sauce it up, but things
that if you want it to taste crispy, you know,
I have the sauce on the side for those certain things,
you know what I mean?

Speaker 5 (52:35):
Like, right, yeah, I kind of I kind of agree
with that.

Speaker 3 (52:37):
I think for me. Also, one of the things like
I'm not a big fan of was doing pastas on
a buffet. I feel like it can be done. It
just dries out so fast, you know, I don't know,
it's just not my thing.

Speaker 4 (52:48):
Clark, what do you think we try to put out
like minimal amounts and replenish as quickly as we can.

Speaker 3 (52:52):
Yeah, that's kind of the idea.

Speaker 5 (52:53):
Just you're adding another task to be happening. Jeff, what
about you?

Speaker 1 (52:57):
Yeah, I agree with Clark. I just I feel like
if it's if it's not a baked pasta that's gonna
go on to buffet, then you have to pick it
up just constantly be replenishing that. Or I would even
push for even try to push out like having like
an action station behind the buffet where it was like
making and putting it out and stuff like that. And

(53:18):
speaking of that, like for fish just to call back.
One way around that that I always found was putting
a server on the fish station, you know, like wherever
the fish was on the buffet, I'd have somebody who
could serve the fish, you know, so that way the
people aren't and they're digging around and uh, you know,
because that's what happens if somebody comes in and they
don't know how to pick up something with a spatula,

(53:39):
and they stab at it and they break a piece
in thirds, and then they're trying to terrible yeah, and
then yeah exactly next you know, you look over and
it's like a all flaked up fish in a soup
or something like what's going on.

Speaker 4 (53:50):
To Karen's mashing up your cod?

Speaker 3 (53:52):
Exactly?

Speaker 5 (53:53):
Karen screws up everything?

Speaker 3 (53:54):
Like what are you doing? Karen? Enough enough of you?
No one really wanted you to be here anyway you
want to. You're not even really related. Tell you are.
Let me ask you guys this. So, what about when
you're doing a party, For instance, at a graduation party, Clark,
it's service time. You're putting food out there. All of
a sudden, you know, Grandpa stands up and wants to
have a speech for ten minutes, and just do you

(54:14):
think that messes up your flow you're timing? Do you
stop serving at that point? What's the proper etiquette there?

Speaker 4 (54:21):
That's very situational. If it's you know, graduation, it's more casual.
I'm gonna keep going. I'm putting the food out. If
it's a wedding and you know, the father of the
bride stands up in the middle of us serving dinner.
I'm gonna I'm gonna hold off.

Speaker 3 (54:32):
Yeah, what about you, Jeff, Yeah, I agree with that.
There's some it depends on the client too.

Speaker 1 (54:37):
Like some clients, even if it's casual, if they stare
you down, like you stop service, you know, like you know,
it's like, you know, like if it's super casu like
you're saying like and people don't care, and it's like
some people are just standing up and everyone's drinking and
having a good time, and then I would absolutely just
keep serving. But you know, I do a lot of
business dinners where there's speeches and talks and things like

(54:59):
that that stop flow of service on a dime for
no reason. And it's like I have a schedule. Sometimes too,
they'll say, oh that we're gonna have this break in,
this break and this break, and they don't follow that
at all. You know, you just have to they're talking
and everyone stops moving, you know.

Speaker 3 (55:13):
I think that's kind of the key thing too. When
you're having a party, you know, as far as a
tip goes sitting down with your your party planner or
who you're working with your cater or whoever's you're working with,
and understand the flow events for the actual evening, Understanding
where the cater is coming from, when they want to
get food out, how things are going to happen versus
what you want to do, and it comes to an agreement. Okay,
here's our plan, here's how this is going to go.

(55:34):
So when Grandpa Ernie stands up to talk out of
nowhere because it's four cocktails in, you know, somebody might
shut them down for you, or they understand what the
contingency plan is going to be. If that happens, I
think again, we talked about it before, Clark, that open
line of communication is very important for sure.

Speaker 4 (55:48):
I was going to say, this is where like the
guests and client interaction is super important, right because they're
staring you down, or they staring you down because they
want you to keep running your food. Are they staring
you down because they want you to stop what you're doing?

Speaker 3 (55:57):
Yeah, no doubt about it.

Speaker 5 (55:58):
Do you try to have a captain or someone who's
in charge of the floor on all your events, Clark?

Speaker 3 (56:02):
Or do you tell you yourself always? Yeah?

Speaker 4 (56:04):
Now we have we have an events coordinator, like a
day of events coordinator for everything that we do.

Speaker 3 (56:09):
Good.

Speaker 4 (56:10):
So someone the client point of contact. She's telling me
when and where, what shapes of things are going in.

Speaker 5 (56:16):
Yeah, I think it's important. And Jeff, you do too
as well.

Speaker 1 (56:17):
I know you do always. Yeah, I always, I always
have someone on point I I I prefer to be
in the back of the house.

Speaker 3 (56:24):
Yeah, I think that's important. I have a person. It
depends on the event. Sometimes you end up having to
be that person. But having that one person and making
sure that the client knows who that person is the
day of the event. This is the person that we're
going to talk to, you know, maybe even having them
be a part of some of the meetings, whatever you
have to do. So, you know, I think if you're
working with a caterer and they don't have that person
the day of event, or you have no idea who
to go talk to if something's wrong, probably a bit

(56:46):
of a red flag.

Speaker 5 (56:47):
Yeah, it's important.

Speaker 3 (56:50):
And we talked about menu changes and things like that
that people want to do day of event or having
more people come in. You know, do you give a
deadline for timing for menu or try to have men
you've done Clark, you say, listen, past this date, we
can't really change anything else, or you try to be
flexible on it.

Speaker 4 (57:06):
We know, we try to be pretty hard on that one.
It's at least seven days, seven days prior to the event.
We want final guest counts and any allergen notifications, all
that stuff.

Speaker 5 (57:16):
Yeah, and Jeffy, it's I know that you're in of course,
you're in the same bow as him.

Speaker 3 (57:19):
Yeah.

Speaker 1 (57:19):
I try to do that as much as I can.
I mean, in private work, as you know, we have
a lot less flexible. We have to be more flexible
than our clients one hundred percent.

Speaker 3 (57:28):
There's no question about that. There's no question about that. Hey,
let's just talk about cocktails at these sort of events,
because it's I think it's a really it's a question
that's kind of come up in my life a lot
these days, doing a graduation party. Living in that world.
You know, they're graduating and the kids want to have
some cells ers, they want to have a cock You're
not so much like cocktail or shots, but like a

(57:49):
glass of wine, that sort of thing. Clark, when people
are doing an event at one of your venues, how
does that work? I mean, is it just straight up
there underage? Does it happen? Is it really because it's
a private party. I don't know, Like I'm just curreedious
and you know, it sounds a little uh polarized to
talk about this topic, but you know, I don't.

Speaker 5 (58:04):
It's just being honest. It's just the way it goes.

Speaker 4 (58:06):
I mean, you know if yeah, we don't run into
that a lot. We're pretty hard on what I mean,
we're extremely hard on the you know, the age limits
for alcohol consumption. Connecticut's one of those weird states where
if the parent buys or drink for the kid, they're
allowed to drink it. But interesting, but we don't play
that game.

Speaker 3 (58:20):
We just say no, yeah, wait, say that again. So
in Connecticut, if the parent buys a drink, the kid
can drink it. Mm hm wow.

Speaker 5 (58:28):
I didn't think I knew that. That's that's interesting.

Speaker 4 (58:30):
There's a few parents out there who are pretty proud
of themselves for knowing that fact. But we just, you know,
we have a business to run. We're not taking that liability.

Speaker 3 (58:37):
Is that just one of those things that I look
up on Snopes turns out isn't real?

Speaker 4 (58:40):
Let me know if you do.

Speaker 3 (58:42):
I'm curious about that's crazy. Well I just think about
like this. So you know, I was in Paris recently,
in France recently, and like there's no nobody really cares
over there. I think it's I don't know, like like
my kids were ordering, not that my kids care, you
know that they really don't because we've never made a
big deal. But like, you know, I just wonder if
at an event, and Jeff, we talked about this recently
for an event for you you know, how does that
work at a private event? You know, when you're at

(59:03):
someone's house.

Speaker 1 (59:07):
If you want me to answer, yeah, yeah, for me
at a private event, when that happens, you kind of
just I just roll with my primaries decision. It's their house.
I work for them, and I kind of just go,
you know, whatever they decide they want to do. I
let them. It's it's it's their call, it's their house,
it's there, it's their movie. When we bring in outside

(59:27):
caterers and other people, sometimes, you know, rules have to
change or we have to figure out creative ways to
serve in my own house. When I had the graduation
party for all of you know, like I said, it
was a smaller family thing and there were definitely some
underage people there, and we had some jellow shots and
we had a couple kegs. And if an underage person

(59:48):
was there with their parents and their parents were letting
them drink, I was fine with it, Like it didn't
bother me at all. But I didn't let people like
show up, like you know, she had a couple of
her friends show up who drove here, and I was like,
you can't drink unless you're gonna give me your keys
and I can call your parents right now and just
find out if it's okay. So, you know, I just
just as a parent, I just felt like that's the
kind of respect that I needed to show for another parent.

Speaker 3 (01:00:09):
But well, I think that responsibility falls then on the
cater or on the business owner for instance, Clark. You know,
if someone's having a party at the foundry and they
have underay drinking and something, it just it could fall
on your shoulders there, right for sure.

Speaker 4 (01:00:21):
It's a massive liability for us. We don't allow that
in any form.

Speaker 3 (01:00:24):
Yeah, that just can't be a thing, even if the
family wants it. Because I my thought process here was
someone rents the space, it's a private event. Do they
still do they feel like, oh, well, I've rent the space,
it's a private event. You know, we could do what
we want here. Is there any difference between that and
then if they rent the entire place and you close
the restaurant down for the night, does that change.

Speaker 4 (01:00:43):
Now it's still my space. I'm still holding the liquor license,
I'm still carrying all the all the risk.

Speaker 3 (01:00:47):
Yeah, I'm I'm getting that out there because I think
a lot of people, particularly in graduation party season, have
that question, you know, is it something that they can
actually do? And the answer is no, Yeah, well there's
a lot to lose, Like Clark has a lot to lose.

Speaker 1 (01:00:59):
Yeah, Like you know, in that situation, it's not it's
not like a homeowner, you know, with a you know,
you know, it's it's completely different.

Speaker 4 (01:01:07):
Right now, I'm not risking the way that I that
I that I feed my family so that your seventeen
year old kick can have a beer.

Speaker 3 (01:01:12):
It's not gonna happen.

Speaker 5 (01:01:13):
Yeah, right, It's just not worth it.

Speaker 3 (01:01:14):
It's just not worth it. You want to have to
drink at your house, they can drink at your house.
Now what about at a private event?

Speaker 4 (01:01:19):
Now? For you?

Speaker 3 (01:01:19):
Would you allow that there? I mean, not that you
can tell people to do at their house, but like
if it's the event's happening and I don't know, like
licensing wise, is that the same.

Speaker 4 (01:01:27):
It's exactly the same. If it's an event where I'm
bringing the liquor off my liquor license and we're doing
like a private catering, the all the all the same
rules apply.

Speaker 5 (01:01:35):
Yeah.

Speaker 4 (01:01:35):
If I'm just rolling up and doing the food and
they got you know, a house far where they'reletting the
kids do whatever they want, that doesn't have any to
do with me.

Speaker 3 (01:01:41):
Yeah, no doubt about it. Hey, let's just talk a
couple of things before we had to break here as
far as like waste that they could possibly I don't
even save some money, you know in the cocktail area,
in the bar area.

Speaker 5 (01:01:51):
You know, I think one of the things.

Speaker 3 (01:01:53):
That I find easiest for this is you'd be surprised
how quickly, uh it adds up and making a full
bar having cocktails like that can get very very expensive,
you know, doing a punch, doing a sangria, doing ah,
you know, like a margarita, h not on tap, but
like a big picture of margarita or something. You can

(01:02:13):
save a lot of money doing that as opposed to
actually bringing in a full bar.

Speaker 4 (01:02:16):
Clark for sure, and those pre made things are great.
You just got to make sure that you're you're dosing
as proper.

Speaker 3 (01:02:22):
Yeah, geez, what about you, Jeff, I know you do
a lot of batch cocktails for events.

Speaker 1 (01:02:29):
Yeah, I I I tend to, uh, if we're not
going to have a full bar, I'll come up with
sometimes a couple of specialty cocktails or something like that.
We'll have wine, beer and a few specialty cocktails and
that'll be that'll like be what we offer for the night,
you know. And that's just a way to kind of,
like you said, save on having you know, you have
to buy a full bar and once you open it,

(01:02:50):
there's no reselling it, and you have to have everything.
People don't realize that, you know. It's like it's it's
kind of crazy from from from my perspective, like holding
all that liquor after it's been opened. It's like, what
am I gonna do with twelve bottles of right?

Speaker 4 (01:03:03):
You know?

Speaker 3 (01:03:03):
Whatever? What about kegs versus cans, Clark, what do you
think or kegs versus bottles? Do you think that makes
a difference? Right from a pipe price perspective for a client.

Speaker 4 (01:03:13):
Oh, if they're looking to save a little bit, definitely
bringing a keg and having something on tap is going
to be advantageous for them.

Speaker 5 (01:03:19):
Yeah, Jeff, do you agree with that?

Speaker 1 (01:03:20):
Absolutely? A keg is hands down cheaper than cases of beer.
I mean, definitely you can get cheap beer in cases,
but it's still not going to be as cheap as
a keg.

Speaker 3 (01:03:31):
Yeah, I agree completely, even having like a specialty cocktail
beer and wine, you know, and kind of making that
what you do, or maybe throwing some of those awful
you know, seltzer's in there too to have it to
mix it up, you know. I think keep it simple.
I don't think it has to be anything. You know,
you don't need a full bar for a graduation party.

Speaker 5 (01:03:47):
It doesn't have to be that.

Speaker 3 (01:03:48):
Like, don't feel like you have to make everything, you know,
so elaborate, you know, keep it simple.

Speaker 4 (01:03:53):
Clark, Definitely same as the food, right. You want the
theme to be consistent. You want people to be happy.
So as long as you've got a red and a
white and a couple nice beers for people who drink
for your you know, your craft, be your uncle. And
then the batch and some especially cocktails, is always a
really strong move. And then that keeps it, you know,
it simplifies your borrow, like Jeff was saying, and it
keeps you in control of what's going on there.

Speaker 3 (01:04:12):
Yeah, no doubt about. That's always that uncle who's like,
you got any double I pas and like nobody actually
really likes that.

Speaker 5 (01:04:19):
Just stop acting like you do. It's just not there's
nothing nobody likes that.

Speaker 3 (01:04:23):
You drink it and then what do you just you
need a giant glass of water because that sucks all
the moisture out of your body the second you taste it.

Speaker 1 (01:04:29):
I've been asked for Heineken Light lately.

Speaker 3 (01:04:32):
It's great beers things.

Speaker 1 (01:04:33):
But I'm always like, what Heineken Light really like?

Speaker 3 (01:04:37):
It's just such a like a I have information on that. Yeah,
I know the face just made for me. Heineke and
Light recently changed the hops they use. They've added cascade
hops to their to their process now, which makes the
beer feel lighter and more citrusy. So it has almost
like a freshness to it now, as opposed to the
funk that Heineken used to have. Did you just make
that up?

Speaker 5 (01:04:57):
No, soir top ten.

Speaker 1 (01:04:58):
Percent that is amazing blowing away right now. So there's
a reason why people are asking briannickon light. It's changed
the entire beer game for them. They're they're selling more
Heineken Light than regular Heineken. Now they're thinking about adding
it to regular Heineken as well.

Speaker 4 (01:05:11):
Those things used to be skunk.

Speaker 1 (01:05:13):
So I'm just gonna say I thought they were terrible beers.
That was so just like in awe of the question,
like really, yeah, right, any light.

Speaker 3 (01:05:22):
It is pretty funny. It is pretty funny, no doubt
about it. You're checking out Plumblove Foods live right here
on WYCC. We're talking all about Heineken. How did that happen?
We're talking parties. We're talking graduation parties. We got our
friend chef Clark new Gold hanging out with us here
from the Foundry Kitchen and tavern from good old days
and of course Mary Golds.

Speaker 5 (01:05:40):
They got great parties. You can always check them out
as well when.

Speaker 3 (01:05:43):
We come back. We got a couple of lists. One
of my favorites, that sarcasm, The Pioneer Woman has the
fifty best graduation dishes. We're gonna talk about it and
we get back right here at plumblove Foods, stay right there, father.

Speaker 2 (01:06:28):
Husband, cook, cooker taker, showing of the fun the kitchen
and tavern and every colds on man, Good old days Pizza.

Speaker 1 (01:06:44):
On a mission to bring great food to a new town.

Speaker 3 (01:06:49):
On it, Johnny Foods Live right here are the Voice

(01:07:20):
of Connecticut. Our new song from the Flames, Clark, I
know that we gotta make sure we send that to you.
It's a a ska song that's all about you, my friend, and.

Speaker 1 (01:07:31):
His name is Clark new Go. It's pretty good.

Speaker 3 (01:07:35):
I know you couldn't hear it, but we're gonna get
it over to you, and you're gonna be like, what
on earth is going on?

Speaker 5 (01:07:38):
And where do I find this band? Which is important?

Speaker 3 (01:07:40):
It's important, and we're gonna make it your intro music
for whatever you go into anywhere. You just have to
play this for give it to your wife. Listen when
I come home, this comes on. All right, that's what
we're gonna do.

Speaker 4 (01:07:50):
Very the song is playing.

Speaker 3 (01:07:52):
It's okay, easy, easy easy. Jeffy. One of our favorites.
The Pioneer Woman has a list that she put out
very very recently, the fifty fifty graduation Party. Food ideas
to celebrate their big accomplishment. And you know as well

(01:08:12):
as I do. If I look for culinary gems, culinary knowledge,
knowledge of the industry from someone who has definitely been
out there doing hundreds and thousands of parties and serving
tons of people and out there really making it happen,
it's got to be the pioneer woman.

Speaker 1 (01:08:27):
Well, I mean, I'm sure she's cooked for countless amount
of family members and big picnics and all that kind
of thing. I mean, why do we put any credence
to this person? I don't even know who she is?
Yes you do, oh, I mean I know who she is,
but I don't know like her backstory, Clark, you being
a pioneering woman exactly there it is.

Speaker 3 (01:08:48):
I mean, I just I don't know. These people make
me crazy. And Jeff, I know you have a list too,
So we'll just do a couple of these before we
get Clark out of here. But it's all in the name,
and they're really ranked like one, two, three. You gotta
be kidding me on her list at number well, 't
start at number five? How about that will count down
to the number five? Is something that just is so
upsetting to me all around. If I'm having a graduation party.

(01:09:09):
I'm never gonna make this. Are you out of your mind? Clark?
She wants to do air fryer ravioli. What do you think?

Speaker 4 (01:09:17):
How lord is your air fryer?

Speaker 3 (01:09:19):
That's a great question if I've got Yeah, And by
the way, she's gonna buy ravola from the grocery store
and then we're gonna I just stop it. Apparently it
says fried finger foods are always a good idea, which
goes exactly what we just said is not a good idea. Uh,
this one's a little healthier than usual, but the ravioli

(01:09:39):
still gets golden and crunchy. Serve them with a side
you ready for this? Boys of marinera sauce.

Speaker 1 (01:09:44):
Hey, there we go. That's a that's cutting edge right there.
I mean the fact that she's using an air flower
that's forced hot air.

Speaker 3 (01:09:54):
Oh so air, that's forced air. Yeah, connection of them
if you will? Yeah, all right, Well she's definitely on
the forefront here. Why do people put credence to these people?
It makes me crazy. Second on list, boys, we've got
a strawberry and cream sheet cake.

Speaker 1 (01:10:12):
All right, I'm not mad at sheet cake.

Speaker 3 (01:10:14):
I mean, if you love somebody, can we do better
than a sheet cake? Clark?

Speaker 4 (01:10:18):
Is she cutting the sheet cake for them? Or like
everyone gets a spoon and they just all like dig it.

Speaker 3 (01:10:22):
Okay, that might be more fun, but it's cut and
it's got like a little cream cheese icing and some
strawberries that are just smattered on top. Sheet cakes are
the best way to make sure everyone's celebrating. The graduate
gets a slice. And since it laid the sun apparently, yes, sir,
And since it's peak strawberry season, when it's peak graduation season,
this version is the way to go.

Speaker 1 (01:10:45):
I mean, I would probably make it better than she does.

Speaker 3 (01:10:47):
But how dare you? How dare you say such things
like that? You can't say that this is real, drummer.
It's the pioneer woman. This is a person who has
almost as much experience as I did last year.

Speaker 1 (01:11:00):
Listen, I make a mean sheet cake, That's all I'm saying.

Speaker 5 (01:11:04):
All right, well, good, is this a terrible idea of Clark?

Speaker 4 (01:11:08):
If you turn it into yeah like es Schmortes board
and everybody just gets to go at it, or you
throw it in the air and you know, use it
for somebody's face.

Speaker 3 (01:11:18):
Geez, all right, here we go uh number three. While
we're on the sheet pan, how about some sheet pan nachos, Fellas.
The great thing about these nachos is that they're made
in a big batch and can be made any way.
You like them, even better you make them and serve
them right on a sheet pan.

Speaker 4 (01:11:33):
I e.

Speaker 3 (01:11:33):
The term sheet pan nachos. I think that kind of
goes without saying. You don't need to explain that, pioneer woman,
and I don't know. I just uh, you want to
serve some want to serve some macaroni salad here too?
Like what are we talking about? Like sheet pan nachos.
Let's all put our hands in one big sheet pan
and just eat off of it. Sounds great, I'll give
them somes. It never works.

Speaker 5 (01:11:55):
I don't like that.

Speaker 1 (01:11:58):
What part don't you like? Jeffrey, We're just serving nachos
to a crowd of people. Just seems like you said,
just gross, Just like it's terrible, like you know, like
the nacho tables, you know enough completely, but like I
hate them. Yeah, Like when I see like when people
are like I just covered my whole kitchen table with
pasta and through sauce on it. Ah, that's crazy, Like

(01:12:21):
that is dumb.

Speaker 4 (01:12:22):
I hate you are made for They're made for immediate consumption.
The cheese has to be hot, melty. That hour old
nacho that's all soggy, the coagulated cheese in there.

Speaker 1 (01:12:32):
The whole table full of them. Like how many people
are in that.

Speaker 3 (01:12:35):
I'll share nachos with my wife. I won't even share
with my kids. Like, nachos is a two person thing.
That's it. I'm not sharing with.

Speaker 5 (01:12:40):
Any more people than that. That's my opinion.

Speaker 1 (01:12:42):
That's just some people suck their fingers when they eat
exactly in your nachos. They're like, oh Jesus good, and
you're like, oh, you can have the rest of those,
thank you.

Speaker 3 (01:12:52):
That's horenendous. Yeah, okay, so again we're talking. The name
of this is Graduation party food Ideas. But on number
two on her list is a strawberry lime made punch.
That's not a food, that's a drink. Just point that out.
This list is entitled party foods. A refreshing punch is
a great idea when serving lots of guests. They come
over because they can just serve themselves. This fruity concoction

(01:13:15):
has a twist of ginger ale and an option to
add rum. If everyone's old enough, give me those shoulders, you.

Speaker 4 (01:13:22):
Do.

Speaker 3 (01:13:22):
We really need someone to tell me to mix ginger
rale lemonade and strawberry.

Speaker 1 (01:13:27):
Well, it's limemade. I believe this is canned. This has
gotta you can concentrate limeaid mix and gingerbrerail and like
strawberry jam or something. Clark isna that's gonna get the
kids going.

Speaker 4 (01:13:40):
I don't know.

Speaker 3 (01:13:41):
Yeah, I'm not gonna make a lot. Just come on,
Pioneer woman.

Speaker 4 (01:13:45):
Does everybody get their own straw.

Speaker 3 (01:13:48):
Sure, sure as they do. I love this next one here,
the final one, number one on her list, straight up.
I mean they they hit eighty eight point eight miles
per hour one point two to one jaggawatts or whatever.
And she thinks one of the best things you can
serve as a slow cooker spinach and artichoke dip. That's
something that of us have ever made. I mean, this

(01:14:09):
is this is this is some forward thinking right here, boys.
Spinach an artichoke dip, Clark, that is that is.

Speaker 4 (01:14:14):
By far the number one party food I've ever heard of.

Speaker 3 (01:14:19):
See, here's the problem with your sarcasm is that I
know you're being sarcastic, but if she heard this, she
was like a chef likes what I'm serving.

Speaker 4 (01:14:27):
You heard the bread crumbs and put them on top.
That's it.

Speaker 3 (01:14:30):
I don't think there's even bread crumbs on it. To
be honest with you, I'm looking at the picture right now.
It's like in a bowl. It's like white with green
ribbons through it. You gotta be kidding me. The dip
is always a crowd pleaser. But instead of worrying about
constantly having to heat up a batch, make it in
a slow cooker. It will keep warm for hours so
you can entertain with use.

Speaker 1 (01:14:47):
Uh huh, so true.

Speaker 3 (01:14:49):
Stop it, Jeff, stop it.

Speaker 5 (01:14:52):
You don't agree with this human.

Speaker 1 (01:14:54):
Well, I agree that it would stay warm and a
slow cooker for hours. Okay, well, I guess you're talking.
We're just talking just here, yes, yeah, correct temperature she's on.
She's onto something that is not gonna gold down.

Speaker 4 (01:15:05):
That dish is hot.

Speaker 5 (01:15:06):
Yeah yeah, yeah, all right, all right, that's fair.

Speaker 3 (01:15:08):
That's fair.

Speaker 5 (01:15:09):
I mean, honestly, I just it's that argument.

Speaker 4 (01:15:13):
It's it's the best part of all time, and I
think you need to show a little bit more respect.

Speaker 5 (01:15:20):
This is so upsetting. I am not a real drumming fan.

Speaker 3 (01:15:23):
Believe it or not, a pioneer woman's not top of
my culinary inspiration list. I mean, it's gonna sound crazy
to say, Clark, but believe it or not, not my.

Speaker 1 (01:15:32):
I don't know why this lady's catching shade. She's just
out on the Pioneer doing your thing, you know, trying
to survive. Man, she's homesteading, and you're over here just hating,
throwing hate.

Speaker 5 (01:15:40):
Well, what do you mean homesteading?

Speaker 1 (01:15:42):
Doesn't she live on a homestead and the pioneer.

Speaker 3 (01:15:44):
I guess so, I guess so, I guess so. Well,
here's the thing. Here's my question for you, though, Jeff,
when it comes down to this and you look at
these menus, did a I write this, write this whole
article for her?

Speaker 1 (01:15:53):
That would be amazing if it did. It's like, if
they even check in. It's not the Pioneer woman, it's
the pie AI in ear ah like p I E.
I don't know.

Speaker 4 (01:16:02):
Maybe if that's the list that AI is coming up with,
we have nothing to fear from our future overlords.

Speaker 3 (01:16:08):
Okay, shout out to shout out to U erminators. It's
gonna be great. Jeff, you have a list too, and
you've got some information for us that you could tell us,
because I could go on this this, and there's fifty
of these gems here too. I'll just scroll randomly. Fifty.

Speaker 5 (01:16:22):
Okay, we'll see the number four.

Speaker 4 (01:16:25):
Her worst is the best.

Speaker 3 (01:16:26):
Let's see.

Speaker 5 (01:16:26):
Let's see.

Speaker 3 (01:16:27):
Well, here we go.

Speaker 5 (01:16:28):
It's it's still loading. That's how long this list is.

Speaker 3 (01:16:31):
I mean, I have everything from Cowboy caviare Oh, I
love that too. You know, we're scrolling down to Oh,
here's peanut butter.

Speaker 5 (01:16:39):
Oh my gosh, this is not what I think.

Speaker 3 (01:16:41):
It is peanut butter and jelly sandwiches that are made
on oatmeal cream pies from Little Debbie.

Speaker 5 (01:16:47):
That's not a thing, at least it shouldn't be.

Speaker 4 (01:16:50):
Let's opening up the cream pies and putting the jelly
inside or the sandwich. The cookies are the bread?

Speaker 3 (01:16:56):
Cookies are the bread? Cookies are the bread? That's awful?
I mean, so I'm still scrolling down here. I'm on
forty nine, so fifty A BLT slider right is number fifty.
Anyone see, Anyone who loves both burgers and bacon will
appreciate this bite sized party food Skewer them with toothpicks.
To help keep all the toppings in place.

Speaker 4 (01:17:17):
What's heart hitting inside? Things we need?

Speaker 3 (01:17:21):
This is terrible got she's hold on.

Speaker 1 (01:17:24):
So she made a baking cheeseburger, but she renamed it
the BLT slider. That's amazing. This lady's onso. This is crazy.
I'm starting to hate it too.

Speaker 3 (01:17:34):
S to the Pioneer Woman. I've just I'm not a
big fan. And I'm sure people out there may like
the Pioneer Woman and find if you do, just stop
looking to this person to be a culinary expert when
it comes to things. This is what's wrong with the
world today when it comes to food. I get so
fired up about this. Yeah, I'll play the heel in
a heartbeat. Clark, I just you know, in a heartbeat. Jeffy,
you have a list as well. Is it gonna make

(01:17:54):
us as mad as this one? Well, so this list
is for the people. This isn't to make you mad.
This is your throwing a graduation party at home.

Speaker 1 (01:18:01):
I want to give you eight things that you should
think about for your home party that you might not
have thought about that it's.

Speaker 3 (01:18:07):
Going to help you.

Speaker 1 (01:18:09):
Why eight, I don't know, because that's what I found.

Speaker 3 (01:18:11):
Eight of them.

Speaker 5 (01:18:12):
Fifty I mean Pieairleman sent us fifty.

Speaker 1 (01:18:17):
All right, seven, Now there's only seven.

Speaker 5 (01:18:21):
All right, go ahead, buddy, what do you got to start?
Start from seven?

Speaker 3 (01:18:24):
All right?

Speaker 1 (01:18:24):
So the seventh thing I think that you're throwing a
party at home, you're on a budget, and something that
you should think about doing is talk to one of
your cousins, one of the guests, one of the friends
that's like an amateur photographer, have him take pictures, give
them a the you know, have them walk around with
their iPhone or whatever have if somebody try to capitalize

(01:18:45):
on it, don't worry about it yourself. Try to farm
that out to somebody else. Obviously you're going to be
taking pictures. People are going to be taking pictures. But
I think that is just a great tip. I don't
know what you guys think.

Speaker 3 (01:18:54):
Okay, not bad, not bad. Get someone to do something
for free because you're too cheap to pay them. Makes
sense to me. Clark, what do you think? Well, Clark
is at a loss. He can't even speak about it.
He does so angry. I'm sorry, Clark, I'm uh. He
held up a science as I refuse to answer this question.
I'll do a lot of sense. Yeah, he's over it.
Clark Clark farming farming out photography to a friend, just

(01:19:16):
having a friend take pictures out of party so you
don't have to. I said that.

Speaker 5 (01:19:18):
Honestly, it sounds like you're too cheap to fire a photographer.

Speaker 4 (01:19:23):
Yeah, that's a tough call. Everyone's got the cousin. They
think as a photographer. But you know, it's just like
an Instagram CPI atone person. You gotta watch out, Oh,
Cepia Tone, good call.

Speaker 3 (01:19:33):
Yeah, I'd say, don't do that. Hire a photographer. It's
a couple hundred bucks. You'll be so happy you did. Jeffy,
what else you got?

Speaker 4 (01:19:40):
All right?

Speaker 1 (01:19:40):
Well, low bro, Jeffy. Thanks. You know you get a cousin.
That's a good idea, all right. Number six super important.
Think about some auxiliary refrigeration for yourself. If you don't
have a refrigerator out in your garage, go ahead and
get yourself a few of those really nice big coolers
on wheels. Something you're gonna need, something to keep food old,
extra things cold, drinks cold, all these things.

Speaker 3 (01:20:03):
I have no problem with this. This all makes a
lot of tons of sense. Clark having tons of feration.
It's never a bad thing for sure.

Speaker 4 (01:20:09):
Having some big culs around as a pro move.

Speaker 5 (01:20:12):
No move, Jeffrey, what else you got pro move?

Speaker 1 (01:20:15):
Okay, this is people are gonna argue with me about
this because it's not not everybody has it when they're
throwing a party at home or at their house. But
I think it's important obvious and ample parking. You gotta
know where to park your freaking car. Like nothing's more
annoying than someone invites you to their house.

Speaker 3 (01:20:30):
Is whoa language?

Speaker 5 (01:20:33):
I'm sorry, Jeffrey.

Speaker 1 (01:20:34):
Oh, I was like I thought I was good.

Speaker 3 (01:20:36):
I just got so fired up. You were so you
were so fired up about it. Parking a very very important.
What do you think is it important? Like how many
people are at your party before you decide to hire
parking attendants? Clark?

Speaker 5 (01:20:46):
What do you think is the number.

Speaker 4 (01:20:50):
At my house? Three?

Speaker 1 (01:20:55):
Well?

Speaker 4 (01:20:55):
See see, no parking is important. You got to know
your space to know where people are going. If you've
got to invite your neighbors so your friends can park
in their lawns, so be it.

Speaker 3 (01:21:05):
Yeah, we're pulling that move to We're pulling that move
for sure. Yeah, I guess understanding where people are going
to go, think about it ahead of time, Jeffy, what
else you got. We're moving through this list. Yeah, we're
moving through the list.

Speaker 1 (01:21:14):
The next one is, uh, okay, give yourself an electrical
dress rehearsal. And I mean this in the nicest way possible,
but a lot of times you're going to be plugging
a bunch of stuff in that you don't normally plug in.
Like you got the a soft serve ice cream maker,
you got, you know, a slurpy thing plugged in outside.

(01:21:34):
You got you know, all this stuff, and then you don't.
You try to run it all at once with the
barn lights, and you blow fuses and you don't know why.
I think if you do this ahead of time, so
you know, you'd be a much happier person party day, it.

Speaker 3 (01:21:45):
Makes a lot of sense. Clark, I actually actually agree
with that one. It's better than the Pioneer Woman's list.

Speaker 4 (01:21:50):
Yeah. I got a separate cheat for that. We got
a client, you know, those very fancy, big money guys. Yeah,
but he is sure to invite his electrician to all
of his events.

Speaker 3 (01:21:58):
Ah, so that guy on hand just in case. Solid Move,
Solid Move, Solid Move. Ironically, ironically, the band that Jeff
and I are former is actually called electrical dress rehearsal.
So that's that's we're working on that too. It's it's
gonna be out very very so new one. Yep, yeah,
it's gonna be great. What else you got, Jeffy?

Speaker 1 (01:22:15):
All right?

Speaker 3 (01:22:15):
Great electrical dress versal is a great band name.

Speaker 1 (01:22:18):
That is a pretty good band name. Empty the garbage,
that's a good band name.

Speaker 3 (01:22:21):
Wow.

Speaker 4 (01:22:22):
No. Uh?

Speaker 1 (01:22:24):
How about a friend who recognizes the need when things
need to be friends replenished or dirty dishes need to
be removed again at home?

Speaker 3 (01:22:33):
But again, you're gonna make your friends of the stuff
instead of pay somebody to do it. These are things,
These are jobs to people get paid to do. You're
going to hire your friend to do it.

Speaker 1 (01:22:40):
Come on, listen, I'm going to make pizza with a
buddy in a couple of days tomorrow. I mean, I
don't know how that that guy sucks, but you know
you still do it when a friend ask I'm just
saying it's nice to have. Basically, what I'm telling you
is you got to think about food has to be
replenished and dishes have to be removed from your party,
and not all your guests are going to think about that.
So if you're not going to hire someone to do it.

(01:23:01):
You got to be aware of it, or you're gonnad
up with a sloppy mess of a party.

Speaker 3 (01:23:05):
Clark, letting aunt Edna do this, or pay somebody a
couple hundred bucks to just be at your party in
handle it.

Speaker 4 (01:23:11):
If you're hosting the singing and cooking all the food,
lean on everybody you got.

Speaker 5 (01:23:15):
Oh okay, all right, I'll I go.

Speaker 3 (01:23:17):
I like that, Jeffy. The time is clicking down on us.
So what else you got before we get out of here?
All right? All right? Uh?

Speaker 1 (01:23:24):
Number two, big picture perspective. Okay, you gotta you gotta
know everything that's going to happen and make sure you're
ready for anything that's gonna happen. So if it's gonna rain,
what are you doing? You know, you have to know
exactly how many people you've invited, Where are you doing
with it, what's going on with the party, where the

(01:23:45):
gifts are going.

Speaker 4 (01:23:46):
You have to know.

Speaker 1 (01:23:47):
You have to know the whole layout of your of
your party.

Speaker 5 (01:23:50):
Yeah, okay, I guess that makes sense.

Speaker 3 (01:23:51):
I mean I've I've done lots of walk through here
recently myself, Clark, any tips for that, like what would
you give somebody as a as a seasoned.

Speaker 1 (01:24:00):
Party pro.

Speaker 3 (01:24:01):
What would you say?

Speaker 4 (01:24:02):
Contingencies all the time. You gotta have plans, A, B
and C. And if you're doing this thing in your house,
you got to think of all the little things, like
you said, like where the gifts going? Whereas you know,
is there a place for the envelopes?

Speaker 3 (01:24:11):
Is there?

Speaker 4 (01:24:12):
You know? How many? How many bathrooms? You got? All
the little things?

Speaker 5 (01:24:15):
Ah, that's good.

Speaker 3 (01:24:16):
I like that. I like that.

Speaker 5 (01:24:18):
Speaking of bathrooms, is it worth renting the bathrooms?

Speaker 3 (01:24:20):
What do you guys thinks?

Speaker 4 (01:24:23):
I guess count?

Speaker 1 (01:24:24):
Yeah?

Speaker 3 (01:24:25):
Is one bathroom enough for eighty people?

Speaker 4 (01:24:27):
Absolutely?

Speaker 5 (01:24:29):
Okay, great, we'll go with that. That's fine. Yeah, I
don't think that's so bad.

Speaker 1 (01:24:33):
I mean, you know, as long as it's cool party,
people are being cool using the bathroom.

Speaker 4 (01:24:37):
Moving on, all right, cool party or cool party?

Speaker 1 (01:24:41):
Cool cool, they have a cool, cool party, then you
don't have to worry about the bathroom half.

Speaker 5 (01:24:44):
You know, what about a cool pool party? Oh there's
a song there.

Speaker 1 (01:24:49):
Another band name?

Speaker 3 (01:24:51):
Yeah? Yeah, finally, Jeff, your list, what do you got.

Speaker 1 (01:24:55):
The final one on the list. The most important thing
when you're throwing your party is you make sure that
your grad is into it. You know, you have to
make sure that they're involved in the party plan and
they have to know what they're doing and they have
to be into it. Otherwise you're throwing the party for yourself,
and that's just silly.

Speaker 3 (01:25:09):
Full circle, throw a party for yourself. This is full circle.
This is exactly the first thing we talked about in
this program before. When we started, we went right to it.
Let the grad be a part of Let him be
a part of the planning. You know, I think that
sometimes too many decisions or too many options can cause
too much of a problem. Like what I'm saying is
you can ask your grad, Hey, we're doing pasta. Do
you want far folly or do you want Pennay. We

(01:25:31):
don't need to give them fifteen options. Give them too
and let them pick yea and they feel like the're
part of it.

Speaker 4 (01:25:35):
Clark, any opinion, there exactly same thing, guiding, guiding the
guest of honor to make some decisions that they're going
to be happy with.

Speaker 3 (01:25:41):
Yeah, no doubt about it. We're joined today by Chef
Clark Neugold. He is the chef, owner, proprietor, CEO, legendary
human being himself of the Foundry of Marygolds on Maine
and Good Old Days Pizza, a couple of my favorite
restaurants there all across town here in Newtown. If you're
ever in time, you gotta go check its places out.
They have great food and just a really great atmosphere.

(01:26:04):
All of them are fantastic places. Jeff, Can you give
us plugs out for him?

Speaker 1 (01:26:07):
Absolutely? If you want to book an event with any
one of these places, you're going to go to events
at marriygoals dot com and then Good Old Days Pizza
on Instagram, Marry Goals, Underscore on Underscore Maine, and at
Foundery Kitchen and Tavern. Check them out, give him a follow,
and also Crusher twenty three. Is this personal?

Speaker 3 (01:26:25):
If you want to those dms cr usc ch er Wow.
I think that was right, Clark. I think he spelled
them correctly.

Speaker 4 (01:26:36):
Sounds correct. I haven't been on there in a long
time now.

Speaker 5 (01:26:39):
Yeah, well, you got to get back on it, brother,
You gotta get it.

Speaker 1 (01:26:41):
With it, man, those dms up. Clark loves it. Yeah,
he loves to see things for sure. Well, Clark, we
appreciate you.

Speaker 3 (01:26:46):
Joining us on the program and helping spread some of
this knowledge and get things out there. We're all doing
this for the people. This is the people's program. So
we appreciate you coming out here and helping us get
some of the information out For all the graduates.

Speaker 4 (01:26:56):
Out there, you're a man of the people.

Speaker 5 (01:26:58):
Thanks for having me, dude, you are the man.

Speaker 3 (01:27:00):
We appreciate the hell out of you. Friends. Happy graduation
to all of our graduates for twenty twenty five. It's
a big one. We're proud of all of you. We
can't wait to see what you do next. Have a
great time at your graduation. Probably, don't make any weird decisions, Jeffrey, don't. Don't.

Speaker 5 (01:27:13):
Don't make jeffy decisions.

Speaker 3 (01:27:16):
That's what I say. That hurts.

Speaker 1 (01:27:18):
If you're in my bracket of money, you make those decisions.

Speaker 3 (01:27:22):
With pride, with pride.

Speaker 4 (01:27:25):
M M.

Speaker 3 (01:27:26):
Well yeah, I don't know about that. We'll to figure
it out. Listen, have a great weekend. Happy graduation everybody
class at twenty twenty five. We're proud of you. We
can'tait see what you do next. Friends. Remember, food is
one of the most important things that we have in life.
Everything important life evolves around food. Let's make sure we
get the time it deserves for Chef Jeffy, I'm chef plump.
Thanks for joining us on Plumb Love Foods right here
on WICC, the voice of Connecticut.

Speaker 2 (01:27:46):
Size can't be My SATs can't beg Visa do all
again to marry John, say so and the Fast say

(01:28:13):
something on the knee seam, and the Least

Speaker 1 (01:28:19):
And the rest