Plumluvfoods on WICC Ep 40 Talking rance with Chef Nick Calias

On this episode we recap Plums France trip and talk a lot of French food with Chef Nick Calias from the Colonade Hotel!

Episode Transcript

Speaker 1 (00:00):
Can you number storm in a world? Sound Chef Pull
on the mic.

Speaker 2 (00:05):
Making hotspown Jeff Jeff bron A shutdowns my son, Chef Dead.

Speaker 3 (00:14):
In the background, making new meat, found to girls a peace,
the Us down any Night, and the Joy Conversation Song.

Speaker 2 (00:26):
The Delight and bull Made Dishes, Streets footstal tides, These chefs, spreemds,
Moti guys, suting Sound a podcast about chess.

Speaker 4 (00:42):
Jeff bed got me.

Speaker 3 (00:43):
Sent you all the day, Verry conversation Song on the Fast,
Say Sun on the knee, Chef and the list.

Speaker 5 (00:57):
And the rest.

Speaker 1 (00:59):
Oh oh yeah, ladies jump, Happy Saturday to you. Welcome
to Plumb Love Foods. It's your man, Chef Plump, hanging
out with you here on a Saturday. And of course
I'm joined by the legendary ladies.

Speaker 6 (01:09):
Man, all American Father, COVID survivor and the consummate opponent
of sour Tummy.

Speaker 1 (01:21):
I'm gonna tell you, Chef Jeffrey finish Chef Chef.

Speaker 5 (01:25):
I just don't know.

Speaker 7 (01:25):
I don't know if I like the the the ladies
Man and legendary father. I don't know how that goes
hand in hand.

Speaker 1 (01:31):
I think it works out pretty well.

Speaker 7 (01:32):
I have one wife and only a couple of kids.
They're paying a weird picture of me.

Speaker 1 (01:36):
That's what you always told me. I don't know if
it's true. I mean, you've never you do have some
random people pictures in your house, so like, I don't
know who these people are.

Speaker 5 (01:43):
Well, that that is also true.

Speaker 1 (01:44):
We do live like a dual life.

Speaker 5 (01:46):
I have several lives.

Speaker 1 (01:49):
So all of a sudden, Now I don't sound so crazy,
do I will?

Speaker 7 (01:52):
I only have only two kids. I'd like to hear
about that.

Speaker 1 (01:57):
That's all you let on like, that's all.

Speaker 5 (01:59):
That's all I that's all I should have.

Speaker 1 (02:01):
For a guy that makes as much money as you do.
You're always talk about you don't have any money. Now
I think I understand why you have to pay a
lot of child and alimony and those payments for whatever
on camp something like that. Yeah, because I'm like, you know,
Jeff makes at least three and a half million dollars
a year. I have no idea where money goes.

Speaker 7 (02:17):
Yeah, well it's you know, doing trips around the world
for all your kids, for all my kids, see all
my children.

Speaker 1 (02:26):
All of a sudden, Now I'm not so crazy, right, Yeah, No.

Speaker 5 (02:28):
You're insane. But I know two kids, two kids. I mean,
ladies love me. This is true, but I'm not a
ladies man.

Speaker 1 (02:36):
That's true though, that is very very true. You know
who would love you to some French ladies. And I
can tell you that firsthand now after being in France
for the past week.

Speaker 7 (02:43):
Jeffrey, Yeah, I imagine a French woman looking at me
and really admiring me.

Speaker 5 (02:47):
I can fly see that.

Speaker 1 (02:49):
Yeah, I mean they listen. We are large men ourselves.
We are you know, over six feet tall, like yeah, yeah, yeah,
and boisterous and loud and fun loving. And I was
beloved in France as I'm sure you would be as well.

Speaker 5 (03:02):
Totally.

Speaker 7 (03:03):
I would just I would play that song that hul
Cogan came out to wherever I went in my phone.

Speaker 1 (03:08):
Just like a real American by Rick derrim real American
Rick Derenger. Please, you don't know what it is so.

Speaker 5 (03:14):
Well, I couldn't remember it. I knew you would come
in with it save top ten percent.

Speaker 1 (03:18):
This is where I wish you had an actual producer
with us, because they would put the song on right now.

Speaker 5 (03:21):
I know it would be great.

Speaker 7 (03:23):
It would be great, but it's a great song, So
I'll sing it if you want, but I would play
that in my pocket while I walked.

Speaker 1 (03:28):
Sense. That makes sense, It makes total sense. My kids
told me when I was in France that whenever I
speak to somebody, I would have a French accent, a
very poor French accent. They were like, Dad, you'd always
say no, no, no. This was like I did, No,
I didn't it because totally you.

Speaker 5 (03:45):
Know, I'm a chameleon with my my accent, like, oh
I do.

Speaker 7 (03:48):
Drop me off anywhere and I immediately start sounding like
and I hang out in Boston for too long, I
sound like, you know, Bostonian.

Speaker 5 (03:54):
If it send me over to down.

Speaker 7 (03:57):
South, I'll pick up a drawl, you know, sure, I
just you know.

Speaker 5 (04:02):
We were in Mexico. I was speaking Spanglish.

Speaker 1 (04:05):
I mean, probably more Ish than spang but okay, it.

Speaker 5 (04:09):
Was just spang There was some definite spang in there.

Speaker 1 (04:11):
A little bit, a little bit. Well, I thought this
whole episode, Jeffy, and this is something you thought about too.
We both talked about this. We could talk a little
bit about France and Paris and being on a shanone
and talking about my trip and talking about kind of
some of the things I picked up and learned. Yeah,
but we couldn't do it alone. We thought we would
have to get a very accomplished French chef on here
with us, who the best. His French accent is so

(04:34):
heavy it sounds almost Boston ish.

Speaker 5 (04:37):
I know, it's it's wild, It's wild, that's right. You know.

Speaker 7 (04:40):
He's certified CE certified executive chef, voted two time best
chefs in Boston.

Speaker 5 (04:47):
You know, the beverage director of the to Bring Hotel.

Speaker 1 (04:51):
You're going to bring him out right, this Colonnade I
just got corrected, the Colonnade Hotel.

Speaker 5 (04:54):
Colonnade Hotel. That's what I meant to say.

Speaker 1 (04:57):
But York accent and one of our favorite human being
on the entire planet. A fantastic chef, a very talented guy.
He is actually my seventh favorite chef in the entire country.
Ladies and Jumper's welcome to the program, Chef Nick Calia. So,
chef guy, buddy, It's always a pleasure to talk to you, man.
And I know we are a base show, but you know,

(05:18):
a lot of us here in the state do travel
to Boston quite a bit. If they should, they should
stay with you. If you're going to give somebody a
reason why they should travel and come stay at the
Colonnade Hotel.

Speaker 8 (05:28):
What would it be right now? It's the season of summer.
My rooftop pool, the only rooftop pool in the city,
full restaurant, full bar, cabanas, twelve stories up overlooking Boston camp.
Eat it.

Speaker 1 (05:41):
It's beautiful, it's beautiful. I've had the pleasure of hanging
out there with your lovely wife and you and an
amazing spot to hang out, no doubt about it. Man.
So if you're going to Boston, you're making a trip.
By the way, even living down here, a great afternoon
or day trip. You can go to Boston a great
weekend trip. Go up to Boston, hang out, go to
the hotel, ask for Chef Nick. You know what we'll

(06:01):
do for you. Chef Nick will give you a three
and a half percent discount on your room. That's what
he does, a shot at three and a half percent percent, right, right,
that's right, that's right. And what we call that as
the Chef Nick three and a half, that's what we
call it. That's the that you ask for the Chef
Nick three and a half and they'll give you a
three and a half percent discount, So we appreciate that, chef.
Thanks for theming that fu. Yeah, all art, that's something
to do with everybody, chef, but you are also just

(06:24):
to kind of laylt on groundwork here. You are a
very classically trained French chef. Am I wrong about that?
I mean, I think all of our training is technically
French training. But yeah, right, yeah.

Speaker 9 (06:35):
I specialized in French cuisine.

Speaker 8 (06:36):
I ran a French restaurant Brasery Joe for thirteen years
from a gentleman under a gentleman named Jean Jojo from Alsas, France.
I taught French cuisine at bu As well. Opened another
French restaurant a couple of years ago called Roachiambo in Boston.
Billion dollar French restaurant right downtown Boston.

Speaker 1 (06:54):
Great restaurant, had a great dinner there, actually a fantastic restaurant. Yeah,
so you're you're definitely clearly got to talk to here.
And when I went to France, I actually reached out
to you and said, hey, with some things we should
go do, and you gave us some of the most amazing,
most romantic restaurants on the planet. Has a great option
which doesn't work out with my three kids. However, some
great options there though, so I appreciate it. It was great, though, Buddy.

(07:18):
I just spent time in Paris, and I've been to
I went to Bordeaux and all that stuff, but I've
never been to Paris. And I was kind of against
going to Paris on this trip to begin with. I
didn't really want to go. I knew we had to
fly into Paris, and I was like, Okay, we could
fly to Paris and drive down to our shot tow
we're staying ot down in Shanol and we'll talk about
that in a minute. My wife's like, no, we're going
to Paris. We just spend two days there and just
hang out. And I was like, listen, I work in

(07:39):
New York City. You've seen one big city, You've seen
them all, Like enough, Like I don't want to be
in a big city. Boy, was I wrong?

Speaker 8 (07:46):
Nick m Yeah, Paris is my wife and I would be.

Speaker 9 (07:50):
Last summer in Paris was awesome, you know.

Speaker 8 (07:52):
I always they were getting ready for the Olympics when
we were going, so a lot of cleanup. Butcher's nice.
But in the I feel tower and the lou the food,
the petition, the smell of baguette in the air.

Speaker 1 (08:02):
It was awesome. I mean, it's the only place in
the world. Jeffy, I don't know how much I can
explain this to you. It's just crazy. Like you get
bread for the day. If you don't eat it that day,
you throw it out. You don't. They don't you get bread.
You get bread every day. You don't like get bread
and and you know, oh I bought a blow for
bread to have for the week. No, no, no, you
get your bread every day. Well, because I don't believe
in preservatives. Well, I mean you could go. You can

(08:22):
try to find now you just go, like, listen, we're
proud of our stuff and you should get it. The
white bread though, do they make like American like wonderbread there?

Speaker 5 (08:29):
Could you find that if you wanted to come on?

Speaker 9 (08:31):
Oh yeah, have a bag.

Speaker 7 (08:34):
I'm just wondering. I'm just wondering, like, like, is there
like a super Marcado there? Could you like if you
had to make a grilled cheese for a child, could
you do it?

Speaker 8 (08:41):
Yeah? Yeah?

Speaker 9 (08:41):
This white bread? But it's not like wonder I know.

Speaker 1 (08:44):
I'm just trying to wonder what you're talking about. I'm
just asking No, well, yes of course you can get
some sort of bread similar to that, of course, But
it's all about I don't know, just the freshness, the routine,
the slow down because everything closes, like everything closes for
like three hours and then reopens. Oh okay, it's crazy,

(09:06):
like everything closes and like we're trying to unless you
want to just go have a glass of champagne or
you want to go have like, you know, a glass
of wine, then everything's up. But Nick, did you experience
that too? Is at a heart adjustment when you were there?

Speaker 8 (09:17):
Well, we went in August, right, so August is a
vacation time. So a lot of places were closed. Like
we tried to go to name Louis. We try to
make reservations for like a month and my owner is like,
I will buy you lunch. It's my favorite restaurant, Barras. Yeah,
great clothes the whole month.

Speaker 1 (09:32):
Wow.

Speaker 8 (09:33):
Okay, so a lot of places are closed, so but
not really. We didn't get too much of the closures
like that during the day, but you know, we walked
around with city lot. We just you know the best
thing is to walk around the little side streets, pop
down on a brasserie, have a little s cargo, a
little cappuccino, a little bad yet and just people watch it.
It was just the best.

Speaker 1 (09:50):
Yeah, I did a lot. We did that, Kelly and
I did that too. We would walk and then just
stop and you know, you know, I'm a big wine guy,
so I'm like, let me have a glass of wine.
And I don't care what time of day it is,
but nobody else I'm like, oh yeah, sure, here's uh.
And one of the things I love the most and
I think I thought was really great. And I see
some of that here in Connecticut where we live when
it comes to our beer, some of our spirits that
people are making here now, they're really proud of what

(10:11):
they're doing. And like I would go to some brassere
and just sit there and hang out and you know,
sit down or whatever. And they are just so proud
of their local stuff, even if it's not there's Jeff.
That's the coolest part about it. Like they would just say, oh,
this is made locally here, or this is made here.
You know, they would just.

Speaker 5 (10:28):
Love that they have like they have like a like
a certain amount of pride.

Speaker 1 (10:31):
It's like a local pride thing. Yeah, And and everybody
was very supportive of each other like oh, this is great,
this is great. But if something was bad, they would
tell you, yeah, we have this, but we don't really
like it.

Speaker 5 (10:41):
Oh that's cool.

Speaker 1 (10:42):
So he was interesting.

Speaker 7 (10:43):
But that's that's That's something that I find I don't
find in America at all. It's like people who actually
know what they're talking about. When you're asking about products,
like I'll be like, hey, what do you think of this?

Speaker 5 (10:53):
They're like, I don't know.

Speaker 1 (10:55):
It's annoying when you go to a restaurant and I'm like, hey,
so what's great on the menu? What do you like
and they're like, oh, well, I hate. What drives me
nuts is this term. People seem to order this a lot. No, no, no, no,
that's I asked you what's good?

Speaker 5 (11:06):
You know?

Speaker 1 (11:06):
And and nick I was just saying like I love
the local pride, particularly in Paris for where we were.
How they were so proud. They were like, oh, well
this is made here, and this is made here. This
is a great you know, this wine comes from here,
it's made from this person. They were really proud of that.

Speaker 9 (11:21):
Yeah, one hundred percent.

Speaker 8 (11:22):
The pride just oozes from them on the product because
the product is so good.

Speaker 9 (11:26):
So fresh.

Speaker 8 (11:27):
I mean we go round to the we went down
to some patistics and we just said, you know, let's
just have some napoleons, basic napoleons that we can get anywhere.

Speaker 9 (11:34):
And it was so much better than the guys in
the back making it. You're like, oh, like ten of
them now that's it.

Speaker 1 (11:39):
Yeah, I mean it was just unreal. Yeah, the pride
is just uh, it's pretty remarkable of their food, of
their wine. You know, they just they're proud of all
of it, which I thought was you know, I feel
like it's a little bit different. I mean, I guess
some places like you know, you'll support our friends and stuff,
like I know, if you know, if if you made
a wine, Jeff I had a restaurant, I would serve
your wine like, oh my best friend makes us why

(12:00):
it's delicious, you know. But I feel like there's people
who were just servers who were like so proud of
this product because of where it came from, not because
of who they knew.

Speaker 5 (12:07):
That's awesome, that's really awesome. I love that real quick though.
It's a napoleon and a milk the same thing.

Speaker 8 (12:16):
Yeah, lays the pup peat tree little you know, basic
custard and then some kind of an icing on top.

Speaker 1 (12:22):
Fantastic though, oh man, yeah, I mean it's delicious, but
it's funny how you you can walk every morning, did
you really? Yep? That's great. So we stayed.

Speaker 9 (12:35):
Was great.

Speaker 1 (12:36):
Oh man. We stayed in an airbnb. Uh literally in
the center of Paris. Uh Ruebasquet was the street that
we were literally on. Our place where we stayed was
very small, just a very very humble.

Speaker 8 (12:49):
Uh.

Speaker 1 (12:49):
It was a bedroom, a small, tiny little kitchen atte
a living room in a bathroom, and it was the
five of us stayed there and had like a pull
out a little pull out couch, a little pull out
like single bed thing, and then a little bedroom with
a ween better in it. That's all. We just need
a place to sleep, thick shower, you know, basically for
two nights. But it's location. We just couldn't beat it.
And I'll tell you now, walking out of there and

(13:12):
being able to just walk down this amazing little street
that just I mean every kind of vendor you can
think of, any you know, wine to cheese, to a
guy that just serves chicken. It was crazy. And they
would all do like a lunch menu like this one
lunch menu this guy had was like a half a
chicken and two sides and it was you know, I
think it was. It was like nine dollars or something
like that, and it was just a delicious homemade and

(13:33):
the guy would make sausages and then like the second
day he's like, oh, I smoked ribs today, Nick. When
you were there, just seeing people, I think what really
struck me the most is that a lot of like,
here's what our menu is today, not here's what our
menu is all the time. This is what our menu
is today. Do you see a lot of that as
well for yourself?

Speaker 8 (13:50):
He absolutely did, you know, because they just had like
handwritten signs of what the food was. That was it.

Speaker 9 (13:55):
You went, that's a special day and there you go.

Speaker 8 (13:58):
But you know, and a lot of it, you know, seasonality,
what is fresh for are they making right now?

Speaker 9 (14:03):
And that's what it was all about when we were there.
It was awesome. What was the most exotic thing you
tried when you were there?

Speaker 1 (14:09):
Yeah? I didn't get crazy with too much exotic stuff
when I was there. I kind of stuck with the
uh with with with the regular things that I would
normally get. But I mean I would. I mean it,
it's funny because we didn't. We did a lot of
eating out, but I have to really think about that.
What was one of the most exotic things. Let me
think about it for a second. I'll get back to
you want it. I mean, I did have a dish.
It was a pasta dish I had had that was
a foa gras and truffle was that the sauce was

(14:31):
made with fogras.

Speaker 8 (14:32):
Uh.

Speaker 1 (14:33):
It was delicious and very It felt like a very
French take on apasta, like carbonara or something that was great.
It's carbonara. I mean we had basically I had.

Speaker 5 (14:41):
I feel like, if I'm in France, I want es
cargo and frog legs.

Speaker 1 (14:46):
It makes sense to me. But yeah, the places that
we had gone to it didn't have a lot of
that sort of thing.

Speaker 8 (14:51):
Yeah, you know we had es cargo, duck comfi we had,
you know, because the great thing about it is, right
every brass you go at real cide restaurant, you go,
they have everything like that. They'll have the fronts, they'll
have the deck coon for you, but Pefburgignon and they
have everything that you like. You gotta go to a
really nice restaurant and you're like, oh they have pief
bergnon shot ri Burgagnon.

Speaker 9 (15:10):
Oh that's just a staple, you know, and it's just
done so well with so much love. You just and
you just sit there.

Speaker 8 (15:16):
I think the weirdest thing was for me was Moife
and I we sat down do next to us. There's
just astrays everywhere. Everyone still smoked in the restaurants on
the streets, so it's like it was surrounded by like
five people smoking. It's like okay, and it's just in
all the restaurants, all the seats are faced towards the streets, right,
So they want you to people watch. I mean we
sat there for like four hours.

Speaker 1 (15:35):
It's kind of the whole point. Yeah, they really do
want you to people watch and just kind of be
a part of that whole situation.

Speaker 9 (15:41):
Yeah, and drink a lot of want to get drunk.

Speaker 1 (15:43):
Yeah, yeah, for sure, for sure. Yeah, And you're you're
totally right, Nick, it's the craziest thing. All the seats
do face the street. And you know, one of the
things you point out that you kind of said in
your story, which is just such a the smoking was
crazy to me, Like, I mean, we're so used to
like as healthy as they about things about food labeling,
what goes in the food, and how fresh things are.

(16:04):
The amount of smoking is still crazy to me.

Speaker 8 (16:06):
Oh yeah, everyone smoking. Every table had an ashtrak.

Speaker 1 (16:09):
Yeah yeah, it was crazy. I mean, Jeff, you don't understand,
like I think.

Speaker 5 (16:13):
That's a European thing though.

Speaker 7 (16:14):
I mean when I was in Italy, I was in
Florence and I saw like an old man riding a
bike up the side of a mountain.

Speaker 5 (16:19):
He had like a cigarette hanging out of his mouth.
I was just blown away. I was like, what is
going on?

Speaker 8 (16:23):
Right?

Speaker 7 (16:23):
I was like, like everyone smokes like everywhere you go.

Speaker 5 (16:26):
It's like and I hate cigarette smoke.

Speaker 7 (16:28):
When I'm eating it, Like it's like one of my
biggest pet peeves. So it's like it's so hard to
be near anyone that's smoking like that. Like I couldn't
imagine being nick sitting around like you said, five people
are just oh yeah, yeah, where are you from, you know,
blowing their smoke atcho.

Speaker 1 (16:44):
I'd be like, it's not that, Like what's wrong? I mean,
you're right, almost kind of ruins to flavor of the
food for me sometimes, but yeah, they do, they do that.
I had this our first day there. We stopped at
this little lunch spot in a city like right half
a Blackmore house, and you know, everybody was the fun
thing with my girls. You know, my girls are seventeen eighteen.
Now they're ordering cocktails because oh yeah, nobody cares their pants.

(17:08):
I mean, I think the rule is it's it's it's
air quoting sixteen and up. But if you're with your parents,
they don't give. They just don't care, you know. So
they're ordering cocktails and whatever and hanging out. And then
I got this uh special they had. It was just
like some It was basically like some beef on a
stick with a little bit of salad and this most delicious,

(17:29):
creamy like potato dish, not like massed potatoes, but almost
like a I think, like a cheesy potato, like a
sliced no even simpler, go simpler.

Speaker 5 (17:42):
You know.

Speaker 1 (17:42):
It was just like potatoes and cream kind of like
a gritann Yeah, but I mean they call everything galloped potatoes. Yeah.
It was like, I mean, I guess that's the way
the best way to put a scal potatoes. But it
was just it wasn't like cheesy. It was just creamy
and like rich and like butter and cream and like
seasoned perfectly. And that was like one of my favorite
things that we had there. It was so simple. It
was at a lunch and it's like it was a
side dish. I was blown away by it. I was like,

(18:04):
this is absolutely phenomenal and it was so simple and like,
you know, I feel like the woman who started was
smoking a cigarette. To me, she was like, and they
sing boor to you, which is hilarious.

Speaker 7 (18:14):
But yeah, it's a singing song language to me, like
when I hear people speaking, it's it's very like interesting,
like it's just kind of how it sounds to me.

Speaker 1 (18:25):
You can say that to me.

Speaker 5 (18:27):
It's just phonically, it's like a very like it's a
very melodic language.

Speaker 1 (18:33):
Maybe, But Nick, I was gonna ask you, man, when
it comes to this stuff and we're talking about like
even like the side dishes, like the care that was
taken with it, I feel like it's more than it
would be here, like they could have just given me
French fries or something, you know, but no, no, it's
like this beautifully like crafted potato dish and the side
style that was so simple with like this mustard vineagrette
was delicious.

Speaker 8 (18:52):
Yeah, every you know, everything that they did with the
side dishes because it's a you know, accompaniment to the entree.
Right we had duck com fee, if we had lentils,
or if we had sweetbreads or the pomp friez, whatever
it was, it just enhanced the dish. Every side this
day had enhanced the main item he was serving, which
just makes it so much better. It's not just to
just to have a dish.

Speaker 1 (19:13):
Yeah, no, no, yeah, it just it's there for a reason.
Like it seemed like it all made like it made
you know, it was there for me, like we were
basically feel like we were the equivalent of a sports bar.
It wasn't, but like that's what I happened. You know,
it's much tables outside. It was like, you know, it's
very very rustic. It wasn't anything special, but the food
was delicious. It was great, and like I don't know,
like I go back there again just for the potatoes
because it was incredible and I had to fight my

(19:35):
family off because I kept trying to taste it. And
that's one of the things. Listen, can we talk about
this for a second as the dad of the family, right, Yeah,
my wife's always like, hey, what are you gonna get? Oh,
that's okay, I'll just share with you. No you won't.
No no, no, no, no, no no no no. No one
said does that happen to you guys too, Like we're
not sharing. I'm all sharing. I didn't say we're sharing food.

Speaker 5 (19:54):
Order what you want.

Speaker 7 (19:55):
Either, exactly. I'm like, I worked too hard, make too
much money. Go ahead, right.

Speaker 1 (20:01):
You can get your own. Well I'm gonna like what
you get better. Well, it sounds like you have just
order what I order? Then, Like, what is the problem here?
I mean, Nick, is there is there is there a
French solution to this?

Speaker 8 (20:13):
Uh alone?

Speaker 5 (20:20):
I actually love that solution.

Speaker 1 (20:22):
I mean I love these potatoes. But everybody my you
know I I have three daughters and my wife, they
attacked it with their forks. I'm like, guys, enough already,
stop leave my food alone. For goodness sakes, all right,
I can't deal with this anymore. We gotta run to
break here in a second, Jeffy. But I just was
curious about was the only one had to deal with this.
We're hanging out here on Plumb the foods with our
good friend, the one only chef Nick Callius. Uh, we
were talking all about French cuisine because I was just

(20:44):
in France and had a fantastic trip, and I want
to tell you guys all about it and some of
the differences. We're gonna dive into some food concepts, some
different things here when we get back. Plus our band.
The house banned the flames. As you know, whenever we
have a guest, they write a song for our guest
and he's in the love, but we can't play it
for him. I'm right here on wy Voice of Connecticut
Chef Chef Jeff, hanging out with you here on a Saturday.

(21:06):
They're right there, We're right back.

Speaker 5 (21:30):
In the kitchen.

Speaker 1 (21:31):
He reigns the knife's domain. Classically trained, He's bringing the flame.

Speaker 4 (21:35):
Nick Callias, the Culinary Beast.

Speaker 8 (21:37):
Turns a table of peasants into a five star beast.

Speaker 4 (21:40):
He's the battist in Boston, chef with the vision, a lord,
winning skills, no need for permission, Friends to the stars.

Speaker 1 (21:47):
He's the culinary King, executive chef. Here the kitchen bells.

Speaker 9 (21:50):
Ring, French born technique.

Speaker 5 (21:52):
Every move is art.

Speaker 8 (21:53):
From knife to salt, Saypan the culinary remote sart run.

Speaker 1 (21:56):
With athletes pedro.

Speaker 8 (21:57):
By his side.

Speaker 1 (21:58):
Every dish he creates his championship.

Speaker 4 (22:00):
Ride on that simmer, sizzle, boil, and fry plate so
good they might make you cry. In the City of champions,
it's clear to see Chef Nick's cuisine is a recipe
to be free gourmet in his veins with the dash
of bull turned humble ingredients into glittering gold.

Speaker 5 (22:17):
Award racks heavy and the critic salt cheer.

Speaker 4 (22:19):
Chef mixed sets the standard makes it crystal clear.

Speaker 1 (22:22):
Blum love foods. Right here on a Saturday, hanging out
with you. W I C C.

Speaker 5 (22:30):
A new dam.

Speaker 1 (22:31):
That is the jam right there. That's gonna be awesome.
The Chef's recipe for our good friend, Chef Nick Callius.
He had trouble hearing and so we're gonna send it
to him.

Speaker 7 (22:38):
But h man, that's one of the best. That flames
really really pretty good.

Speaker 1 (22:42):
One that's pretty good.

Speaker 5 (22:43):
That was really great.

Speaker 1 (22:44):
That's pretty good.

Speaker 8 (22:45):
Hearing it he can't hear it.

Speaker 1 (22:47):
I don't know what the deal is with that. It's
I think sometimes when people use their phone instead of
a computer, sometimes they have trouble hearing the audio. I
don't get it.

Speaker 5 (22:53):
Yeah, I don't know.

Speaker 1 (22:54):
We're talking all about France and French food, seeing how
I just went to France and spent a week day,
had a great time. Uh, Nick, I don't know about you,
but when I was there, I rented a car and
I drove. You ever drive in France?

Speaker 8 (23:06):
I did not were we just got electric bikes there.

Speaker 1 (23:09):
Yeah, let me tell you something, driving in France with
a family of five, specifically with four women in your family,
trying to explain to them. Listen, cars aren't the same
size as they are where we live. Like, I rented
the biggest thing I can find. It was a Pogo
five thousand and eight. Okay, my Sonata is bigger. Yeah, yeah, yeah.

(23:32):
Once you start traveling, you start paying attention. There's a
lot of cars that get made overseas and don't ever
make it the way to America. The reason why the
Pogo doesn't make it to America is because the bumper
is half an inch too low for our safety standards,
so they will never bring them here.

Speaker 5 (23:47):
Crazy smart, it's called it sounds terrible.

Speaker 1 (23:50):
It's pe u g o u T. You still have
these cars in you?

Speaker 8 (23:54):
Nick?

Speaker 1 (23:55):
Oh, I don't I think it's Pogos was saying Pogo.

Speaker 8 (24:00):
I think Jeffrey's right.

Speaker 1 (24:01):
He might be. He might be.

Speaker 5 (24:02):
Whoa hold on, ladies and gentlemen. That's a first, that's
a world. That's a plumb love Foods World premie.

Speaker 1 (24:08):
Mike's cutting out. What happened, jeff Mike cut out. I
don't know how I actually pronounced it right, Oh gosh,
I mean we don't know that for sure. They were
calling a Pogo where I was at, but maybe Peugeot
or whatever. But no, they were saying, but yeah, it
may be right. I don't know anyway. Uh, And it's
all manual. They don't have an automatic. Getting an automatic

(24:30):
transmission is very difficult.

Speaker 5 (24:31):
Jeffrey, that's awesome. I love driving Standard.

Speaker 1 (24:34):
I love don't mind it either. But when you have
a family of five and you're trying to put all
luggage in the car and five people and you're gonna
drive three hours to Shannon after Paris, it was definitely
a situation when first of all, all these street signs
are in kilometers, right. I took a class on the
internet to learn how to like all the street signs
so I understand the French street signs right. It was

(24:57):
like fifteen. It was a big deal, but it was
very helpful, but I did also get the international driving
from it. What are you laughing at? I?

Speaker 5 (25:03):
I just can't imagine why you would want to drive
in Paris with your fork.

Speaker 1 (25:11):
Listen they picture and like some Nick Griswold, some like
you know, like.

Speaker 5 (25:17):
There's Apple power, Big Ben kids, Big Ben. Oh my gosh,
I can't.

Speaker 2 (25:29):
I can't.

Speaker 5 (25:29):
And I'm seeing you're like beat red in the car
because you're so mad and trying to keep it together.

Speaker 1 (25:35):
Oh. My point is I was so prepared. I was
good to go, Like I understood the street signs, I
understood how that I learned to drive on a manual transition.
That was no problem and I felt good about it.
The only thing was that I, I, uh, the Apple
car play wouldn't wouldn't work on my phone. So it's
took me about fifteen minutes to translate uh, the the
the French, all the dialogue on the on the car.

(25:58):
I had to find out how to change the language
English or UK, at least what they let me change
it to, so it makes sense. But we had to
use the map system built into the car, and because
I had it on UK, the woman had a UK accent.
Hilarious I mean they were talking about in four hundred
meters take a left, and you're like, uh, okay, or

(26:18):
in four hundred meters continue on the roadway. I'm like,
aren't I already on the roadway. I'm having conversations with
this women and my wife's like, you know, she can't
hear you, and I'm like, stop calling or she it's
not real. It's not real. What's interesting though, And we'll
tread back to fool here in a second. One of
the things that no one tells you that your friends
here on Plumba Foods are going to teach you something
right now and tell you a secret that no one

(26:41):
tells you when you go to France. Are you guys
ready for this? Nick you didn't experience this. If you
need to get gas petrol for your car, right, a
couple things. Number One, American credit cards are not accepted
at any gas station right France. Nope, you can't. You
know how we like put the chip and ding a
thing and they were pretty card in whatever. Yeah, Nope,
you have to go inside and tell them how much

(27:01):
you want, right, it's all in leaders. So now you
have to do math and do the equations and figure
it out to a guy at a gas station in
countryside Shanon, who I promise you just speak a look
at English and doesn't understand that you're putting a translator
on your phone to talk to him, right, Not only
that there is about seven different types of gas nozzles
on the gas pump, right, only one of them fits

(27:25):
your car? Which one you'll find out as you try
rile by error? Right, It's hilarious. It's hilarious, right, because
only and then it turns out the car I had
took a superior diesel fuel. Right, How would you ever
know that? Don't know? But there's nine choices and one

(27:45):
of them's gonna fit. It was ridiculous. And then I
tried to put the gas and it just I ended
up taking my car back. And I told the guy,
I said, I tried to put gas in this it
just wasn't happening. He goes, yeah, American credit cards don't work.
I was like, yeah, no one tells you that. He goes, yeah,
I know, don't worry about it. He gave me and
he's like, I just basically charged you for like, you know,
a half to take a gas or whatever. So that

(28:05):
was great. So it was only nine hundred and eighty
six bucks, so I felt good about that. It wasn't
quite that much. But you know, it's crazy. These are
the things that no one tells you. So I'm telling you,
rent a car in France. Have cash. I don't have cash, right,
I never had cash. But have cash because you can
pay for it in cash and get oh, let me
get twenty euros of gas or whatever, because your credit

(28:26):
card is not gonna work. So unless you go inside,
they have to do math.

Speaker 5 (28:30):
So there's no Uber.

Speaker 1 (28:32):
You, there's Uber, there's Uber. But yeah, I took lots
of ubers. I was in Paris, but our plan was
to drive to Shanone, which is about a three hour drive,
and so we could take a train, but the train
we needed a car no matter what, to get there
to where we're going because we were in the country,
so we had to have a car. So I rented
the car in Paris to drive down there, and then
you know, it got great gas mods. The Pogo Pyojo

(28:55):
Pouju five thousand and eight. It was a seventh seater
they call it. It was a seventh seater kind of
all seats. Oh my god, oh my god, seven seats
and then you have to put luggage for everybody, and
I told my family can bring one bag, so they
all had one bag. But they were large bags, so
it was difficult. It was doing Jenga in the back
of the car. Much longer on this than I want

(29:16):
to spend. But yes, this is all true story.

Speaker 5 (29:18):
To be honest.

Speaker 7 (29:19):
I mean, I I love your sense of adventure, but
you're you're really not selling it.

Speaker 1 (29:23):
Listen, here's all you know. I've got lots of awards
in my time. I have won lots of things. One
of these the most proud of I've tooken. I've taken
tests and classes, and I have passed classes recently. I'm
a somnly a level one now right. We know that, Jeffy,
we talked about you know that. Yeah, not only that, Nick,
I would like a little a little gratitude and not gratitude,

(29:43):
like a little you know, thankfulness and happiness for me
here I am now and also a holder of an
international driving permit. Right there we go?

Speaker 8 (29:58):
What you say, Nick, I have one as well.

Speaker 1 (30:01):
Oh well, okay, okay, I mean, wow, that's great.

Speaker 8 (30:05):
If we were in Italy, I'd rent to car when
we were in Italy.

Speaker 7 (30:08):
I have I have one, but I think it's revoked.
And I got a bunch of speeding tickets in Italy
and then I just never paid them.

Speaker 1 (30:15):
Is that a thing?

Speaker 5 (30:16):
Yeah?

Speaker 7 (30:16):
Oh, I got the rental car. They got you on cameras.
They got me on cameras going like seventy and a thirty. Basically,
you're not really that fast, and that's what I thought.
I was cruising.

Speaker 5 (30:27):
It's all these roundabouts and I'm like everyone else is cruising.
I'm like whatever, man, Wow, I'm just getting that.

Speaker 1 (30:32):
Wow, it was awesome.

Speaker 5 (30:34):
I had. I had a Volvo when I was there,
and that thing was turbo.

Speaker 1 (30:37):
I've never heard anybody getting revoked international driving, which, by
the way, if you want one, you got a triple
A dot com cost you twenty bucks to fout of paper.

Speaker 5 (30:45):
Yo.

Speaker 7 (30:46):
I had an Italian guy call me and try to
like call me out, like if you ever come back.

Speaker 5 (30:49):
Here, we'll get you.

Speaker 7 (30:51):
And I'm like what and he's like, listen, did you
I want to pay this? He's like you don't want
to ever come back? And I'm like, I mean if
I come back, I mean, what are you gonna pull
me over? And be like oh, you're gonna take you
to jail over the two hundred dollars or whatever.

Speaker 5 (31:07):
And he's like, never know, come on, did you pay it? No?
Hell no. I was like, that's just never.

Speaker 1 (31:14):
You can't go back to Italy now. So when when
we go to carter Bridge either well we go to
Costablanca in October, you're gonna get arrested and they're like, oh,
you were speeding in Italy.

Speaker 5 (31:24):
No, No, that's Africa and that's a totally different place.

Speaker 1 (31:27):
I just thought that maybe it's all universal.

Speaker 5 (31:29):
No, no, African Italy is way different.

Speaker 1 (31:32):
Transfer we get back to food now.

Speaker 7 (31:36):
Yeah, yeah, please, I would love I would love to
revisit a bunch of the things you guys said in
the in the beginning, like Ali gook, Ali got what potatoes?

Speaker 5 (31:48):
Yeah he said, he what is that? I don't know,
he's just throwing out words at me.

Speaker 8 (31:52):
Potatoes.

Speaker 1 (31:53):
Oh all right, why did you just say that?

Speaker 8 (31:56):
Because I was going to be fancy French? All right?

Speaker 1 (31:59):
Fair enough?

Speaker 7 (32:00):
That though, really goody ones the ones that like, yeah,
robash and potato kind of thing.

Speaker 5 (32:05):
Yeah yeah, yeah yeah.

Speaker 1 (32:10):
One of the dishes that that that really no, it's okay.
One of the dishes that that that really threw me
for a loop that I was telling you guys off
before we started recording, was I went to this this
uh fond do place and they gave one of the
appetizes was a roasted Camembert cheese and I'm like, sounds
kind of boring. I don't know, but I'm curious because

(32:30):
like it just says roasted Camembert cheese with time and honey.
And I'm like, I mean, if you're gonna put that
on a menu, obviously it's probably pretty good. What do
you think, Nick? Like that's it's so simple, like if
you're gonna say that, I don't know. It just feels
like you you know, you you're look here. I got
to set here, you know. Basically I'm trying to say, yeah,
you gotta kneel it. So they sent it out to
me and it's in this little white essentially like a

(32:51):
soup bowl, this Camembert cheese and then it had a
little honey on top and some time and then they
gave you this bowl of like chopped up back at
and I just like I was like, okay, So I
went to put a knife in it and it was
so soft and just gooey and stringy, and I dipped
the cheese in it and dipped the bread and the
cheese and oh my gosh, one of the most amazing
things I've ever tasted. And it's so simple and like,

(33:12):
I just I never thought about just roasting a camber
cheese like that and then serving it with stuff so good.

Speaker 8 (33:17):
Nick, This is so weird though, because I think Geene
and I had the same exact thing at one of
our restaurants. Really, yeah, now you were talking about it
the same thing. We had a bowl of bread, we
had baked cheese, and we just had honey and time
and was it delicious phenomenal? That was amazing some red
wine and we were just happy.

Speaker 1 (33:35):
I mean, it's so simple and like just sit there
and just eat that and have some wine and just
I don't know, And I think like the guy that
was there, who was I think he was the owner.
He's also waiting tables at the place I was at.
He seemed to just be like I took the top
off the salt right and I was sprinkling some salt
on it every now and then he just kind of
looked at me, like we chef, And I was like,

(33:56):
what do you. He goes salt and I was like, oh, yeah,
you're right, you're right, you're right. Yeah, And then he
just started like bringing things out for me, which was great.
It's it's like a respect thing, I think for the
chef thing Jeffy, which I think is cool. You know,
we always talk about how you go to restaurants and
chefs take care of each other, that sort of thing,
you know, And normally I wear a chef coat everywhere
I go.

Speaker 5 (34:15):
So were you wearing your chef coat?

Speaker 1 (34:16):
I was not.

Speaker 5 (34:17):
Oh my god, she were No.

Speaker 1 (34:20):
No, I wasn't. I did bring one. I was not
wearing it that day.

Speaker 5 (34:22):
Though you have your chef coat.

Speaker 1 (34:25):
I did bring one with me, Nick, of course. I
always wearing them. That's like my company, my comfy shirts.
It's like a comfy shirt, you know, I just you know,
but my comfy shirt.

Speaker 5 (34:36):
What's your uniform? You're like, like he gets up in
the morning, he like he's like Rambo.

Speaker 7 (34:43):
He finishes the outfit with like the chef coat he
has like some like.

Speaker 1 (34:49):
I mean, they're good comfy shirts. I like them.

Speaker 7 (34:52):
I don't know no other good shirts like either that
or suns out guns out right in two ways, now
that's true.

Speaker 1 (35:00):
I am down fifty four pounds, so I'm trying to
look good these days. You know what I'm saying, You
deal with fabulous. Thank you, bud It.

Speaker 5 (35:05):
I appreciate that you look fantastic for the people at home.

Speaker 1 (35:08):
I appreciate that. So listen. So, like I said, this
dish was just so simple. It was a roasted canberry
cheese and I'm like, you're gonna put that on a menu,
like it's either going to be what are we doing here?
Or oh my god, one of the greatest things I
ever had. And it definitely hit that. I don't want
to say one of the great things ever had, but
it was definitely had in that direction. And I would
order to get in a heartbeat and like, I want
to do a version of it this summer as an

(35:29):
advertiser for people. It was so delicious and I was like,
I could shave truffles on it. I could put lavender
on it, like I could throw a little shred of
lemon bomb all these different things I could do to it.
But then I'm like, do I want to I don't know.

Speaker 8 (35:40):
Keep it simple, right, Like look what they did. They
roast the camera beer, they put honey. They put fresh
time and they probably a little salt and they called
it a day.

Speaker 1 (35:46):
That's exactly what it was.

Speaker 8 (35:48):
Let the food speak for itself.

Speaker 1 (35:49):
Great chop bag att like like rough chop, maybe even
pulled bag at just to dip into it. Delicious.

Speaker 8 (35:55):
Bread is so different over there, Isn't the bread so
different over there there?

Speaker 5 (35:57):
Yeah?

Speaker 8 (35:58):
It is.

Speaker 5 (35:58):
It is cheesy different over there too.

Speaker 8 (36:01):
Everything's different.

Speaker 7 (36:02):
I mean, like the cheese have Like I mean, I'm
sure Canon beer in France and Canon beer from even
a great cheesemonger here is probably different, you know.

Speaker 1 (36:11):
Yeah, No, you're right, I mean I don't I'm not
gonna like say we don't have great cheese here though,
like we have, but don't.

Speaker 5 (36:17):
I mean, I feel like they don't refrigerate it as
much there.

Speaker 7 (36:19):
They actually let like it it age little and age little,
and and you know, it's always tempered, you know, like
things like that are are so important, especially for cheese.

Speaker 1 (36:30):
Like we just said something. I think that you said
it's always tempered. I think it's we should probably describe
what that means to people, because that's what's very scheffy
to say.

Speaker 5 (36:37):
Well, temper like at the right temperature tempered it like.

Speaker 1 (36:41):
Serving you like a pull of cheese out of the
freezer and then or refrigerator and then serving it.

Speaker 8 (36:45):
Yeah, especially the lakes.

Speaker 1 (36:49):
I wouldn't have been as good, but yeah, I mean it
was just one of those dishes that kind of changed.
It changed how I looked at food a little bit.
I was like, wow, that's all this has to be. Nick.
When you were there, was there anything that like hit
you that made you kind of rethink things a little bit?

Speaker 5 (37:04):
You know?

Speaker 8 (37:04):
For me, it was the bread. It really was.

Speaker 1 (37:06):
Yeah.

Speaker 8 (37:07):
It bred. You know, as I was telling you guys
off here, I went to one restaurant called the Coconfields,
which is an all chicken and the chicken itself was
just dense. You look at you like, wow, it's just
our chicken is so plump and moist because we injected
with so much stuff. The chicken was dense, but it
was moist and it was so flavorful, and it was
it was unbelievable. Between that chicken and just the bread.

(37:28):
I had at least three bag acts every single day.

Speaker 1 (37:30):
Wow. I mean bread as a thing. Bread as a thing, you.

Speaker 8 (37:35):
Can't help it. It's just the smell, the crunch and
oh it's just it can't help yourself.

Speaker 1 (37:40):
Yeah, I agree. The place I was talking about where
I had this delicious dish was called uh Labraser de Urns. Yeah,
I don't know. It was delicious though I shot him
on Instagram too, try to be their friend because it
would have been awesome. But yeah, just just delicious. It
was amazing. So I think I think it's one of
the cool things that I chef when we go to
places in different countries and see different foods and stuff,

(38:03):
you know, I immediately think about how can I incorporate
this into what I do? How can I learn from this?
And because I think it's chefs are we constantly learn.
I think a lot of home cooks look at chefs
and like, oh, you're a chef, like you know everything,
you know what you're doing, you know how to I
think that's the case with chefs. That's we always want
to keep learning. We always want to learn something different,
We always want to try to take it to a
different level or you know, how can we experience it

(38:23):
we experience it more or almost to the point where
I think as chefs we are just such control freaks,
you know, when it comes to things like what else
can we how much more control can we have it?
Or something like this, And taking a trip like this
really kind of changed how I look at some, you know,
certain things when it comes to food. And Nick, I'm
sure it kind of affected you as well.

Speaker 8 (38:42):
No, one hundred percent. As you said, as chefs, we
look at the foods when I'm there, were looking at
us like, how can we make that our own? How
can we do that at home? How can we I
don't want to copy it, but I want to replicate it, right,
I want to put my own little twist on it.
But I mean the for us, the food was so pure,
you know, we had simple food. We had a lot
of peasant food, the pep fregangnons, the duck honfies, the extraos,

(39:05):
the coco von. We had the peasant foods that you
know is known for in France. And for me that's
comfort food. So it's just like, oh, it is nothing better.
I swear it's nothing better.

Speaker 1 (39:17):
No, I couldn't agree more. And one of the things
I'm really excited about too, is that Jeff and I
were taking a trip in October where we were going
on a cruise that I'm doing and Jeff's going to
be with me and his lovely wife is coming. We
have a great time. One of the things I think
is so fun about it. I did one of these
in October and I took our friend, chef Dan Damn.
I rode from the pantry with me and he and
I had such a food experience together. We were in Spain

(39:39):
and having pinchos everywhere we went, and it just it
was life changing to me for how simple this food
can be and how I don't know, how much you
don't need to overthink it, and how inexpensive and just
delicious it can be. And you know, one of the
things that stood out to me there as much as
I stood out here was I did a lot of
grocery shoppings. I cooked at home in our next seg

(39:59):
amount tell you about our our we were in and
at a chateau we rented organic produce and food is
not a thing anywhere else. It seems like more than here,
like in our state, you know, in our country. When
I was in Spain, like I had mentioned to Dan,
I was like, no one's even really talking about things
being organic, and he's like, yeah, they're not at all,
I think because it all just kind of is and

(40:20):
like there's just not a lot of like red tape,
you know, like you know, uh, you know, Jean Pierre,
the farmer down the street can come to the farmer's
market and sell his wares and that's what he does
and sell his goods and he takes pride. And it's
a fifth generation farmer and they were doing the same
for you know, fifty years, like and it's this amazing product.
You can also sell it to to different restaurants. I

(40:40):
stayed the place I stayed at and I want to
get deep into it now. But was this amazing chateau
we rented by the way cheaper than buying getting a
condo in Florida for the week. It was a truffle
farm and in the in the early fall they and sorry,
late fall, it's trufle season and they harvest truffle. They
have a big orchard where they come from. They find them,

(41:03):
they get them, and then they just sell the restaurants
there like they don't have a license or it's just
their trouble farm and that's what they do and that's
what it's been for one hundred years. And that's what
they do there, and they sell the truffles. That's kind
of the point, is like, there's not a lot of
red tape. And I was telling Kelly because as we
were going through customs, I brought a bottle of wine
home with me and she was afraid we're gonna'll get

(41:23):
arrested and all those other things, and I'm like, listen,
the only reason why this same wine, our wine guy
g could get it for me. It's just there's nine
other people who need to get paid before he can
give it to me. And that's what makes it so difficult. Nick,
did you find me that kind of the same thing,
because I think it's interesting how that, for lack of
a better term, the rigamarole that we have to go
through in this country to get food is so different

(41:45):
than other places. And I'm again I'm not saying bad
things about I wouldn't want to live anywhere else. I
want to be here, right, but there's some things I
think they're just definitely different. When it comes to food.

Speaker 8 (41:55):
Yeah, but it comes to food over there, your hundred
percent right. As you know, Dan said, there's nothing everything's ogan.
I mean literally, they're not putting all the preservatives and
all the size and everything else into the food that
we do. The chicken is the perfect example. My wife
looked at the chicken. It was maybe three quarters and
the stick the breast. She's like, oh my god, it
looks so small, and I'm like, yeah, that's perfect. Our

(42:15):
breasts are like you know, they're about that big because
they're just injected with everything, and our food is just
so much better with it, even the simplicity. Like we
went to a three mission star restaurant called Epicure and
the best thing I ate was a simple lamb capaccio
with smoked eggplant. And it was nothing special, but it
was the best thing I had in France the entire week.

Speaker 1 (42:37):
Wow.

Speaker 5 (42:37):
Wow.

Speaker 8 (42:38):
And it's the simplest thing. I'm like, how can I
make that? And I'm like, there's like four ingredients in
this dish. That's it. But the quality of the product
they're putting on the plate is so much better than
ours because they don't screw with it as much as
we do.

Speaker 7 (42:50):
Totally, no, listen, I get that. That's why that's you know,
plumb makes fun of me because of where I buy
the produce and stuff like that. Like you know, I'll
get you know, I go to the chef's guarden, and
I get you know, things from wherever I can get
them because I want the best food I can possibly
get to foot on the plate.

Speaker 1 (43:09):
No doubt about it. You're checking out Plumblove Foods right
here on WYC. See the voice that kineticus. Stay right there.
We'll be right back Plumb Love Foods right here on

(43:34):
a Saturday WYCC. I hope you guys having a fantastic weekend.
What the weather has been amazing today. It may not
be so great, Jeffy, but the rest of the week
has been phenomenal. I love this time of year. Springtime
is great. The only thing I don't love, Jeffy, is
that I get this honeydo list from my wife, especially
with my kids about to graduate high school.

Speaker 7 (43:50):
Yeah, yeah, well, the honeydoo list is real, especially in
the spring spring.

Speaker 1 (43:54):
I read it a trencher yesterday. You ever heard of that?

Speaker 5 (43:57):
Uh yeah, you've told me about it. That's how I
heard of it.

Speaker 1 (44:00):
Yes, I mean trench me way to throw the baby
out with the bathwater there, just give away the whole gimmick. There.
Let me try this again, watch us, nick, I read
a trencher yesterday. You ever seen those things? I have
you what is it, man, It's just it looks like
a chainsaw with wheels that's on the ground and you
pull it with the handlebars and it digs a hole
in the ground for you to put pipe in.

Speaker 8 (44:22):
Oh my god, who would have thought.

Speaker 1 (44:23):
Amazing Jeffy c what he just did there? What he
did there?

Speaker 5 (44:27):
Yeah, that was a good setup.

Speaker 1 (44:28):
And that's what you do. Yes, he doesn't co host
this radio program.

Speaker 5 (44:32):
I'm just heard that story before.

Speaker 1 (44:38):
That's right plumb up foods. Right on WYS you see
the Voice of Connecticut hanging out with chef Nick Calias
from the Colonnade Hotel in Boston, talking all about French food,
French cuisine. Because friends, I just got back from France. Uh,
the first time having the family spring break trip there,
and it sounds like a fancy trip, but like my
kids are graduating high school, it's the last time we'll
all have a spring break time together, so we thought

(44:58):
we'd take a big trip. You know, my kids wanted
to ride horses on the French country side. I was like,
I don't know where that came from, but okay, and
they've you know, they've been riding horses a whole life,
so it's not weird to ride horses, but the French
countries I was a little bit weird. I think it
came from The Walking Dead Daryl Dixon show, because that
happened in France and they were like, we want to
go there, So.

Speaker 5 (45:17):
What is the Walking Did show in France?

Speaker 1 (45:20):
Yeah, Daryl Dixon. He ends up getting It's a long story.
You know, I'm not gonna get it that here. That's
a whole of those.

Speaker 5 (45:25):
That's a whole o the radio show that's insane.

Speaker 1 (45:28):
There's a lot of spin offs. But one of the
fun parts Nick, that I got to do. And I
know I don't think you did this as much. You
stayed in Paris, but we were in Paris for two days. Then,
like I mentioned in the last break, we ran in
a car and we drove down to Shanone. Amazing wine
country Channon Blanc, Savignon, Blanc, Cabinet Fronc. Those are the
grapes that are like prevalent there center of the country,

(45:50):
you know, rolling hills, beautiful and we went in a chateau.
Now when I say chateau, you're like, what does that mean? Well,
it means house basically, right, but it can mean really
big house and this was a converted stables horse stables
into a three bedroom house that was just immaculate and beautiful.

(46:11):
It was like a fairy tale man. It was incredible,
just the hills in the background. Uh, the rape plant,
the rape seed plants that were growing like all yellow
flower what are you laughing at? It's yellow flowers, mustard greens.
It incredible, just these fields of beause rape seed was
a big thing out there. I know.

Speaker 5 (46:25):
But you said the rape plant, I dismayed.

Speaker 1 (46:27):
It was like, what's a rape rape seed? Rape seed?
All right? Maybe I should write down to edit that
part out. I don't know, so let me put that
one down here forties there we go. Uh. Anyway, it

(46:47):
was just it was it was like it was like
a fairy tale man. Just these beautiful fields and like
all these bike paths, so you could bike from where
we were to Shanone to tours to another place called Weni,
which is a little town. And all these little towns
have things going on in them, which is great tours.
It's almost like a bigger city, such as like maybe
like a Dan Barry or something like that. Not a

(47:08):
big city, but a bigger city. Shannon was very very
old school. We went to a beautiful castle, which is great.
I'm put a video about that out about that here
really soon because I took a video. It almost like
a I want to be a real estate agent for it,
and I just want to talking about why they have
five and a half foot beds because people were shorter,
but yet they need to have twenty five foot ceilings.
Made no sense to me. But I have lots of

(47:28):
questions and no one can answer them for me. I
don't know why, Nick, when you were there, did you
need tours? Did you go see like any like big castle? Hang? Jeff,
you all right? What happened? He can't talk to me.
I thought it was funny too. I have questions, Jeff.
I just want some answers you like I had to.

Speaker 5 (47:45):
See the answers and you can give it to me.

Speaker 8 (47:48):
Me.

Speaker 5 (47:48):
I apicially walking around this castle, just walking up to
random French people and just feeling like with your phone
with the translator.

Speaker 1 (47:55):
In my French accent, which is phenomenal.

Speaker 5 (48:00):
Excuse me.

Speaker 1 (48:03):
The phone with his hand right now. Listen my app
that I had, I could press it and he would
speak it in French for me. So I felt about
that yeah, you know, I'm sorry, Nick, I apologiz. Did
you go do any like big like you'd seen any
castle there?

Speaker 8 (48:19):
And we took we we took a train to Leon,
which you know is the birthplace of Daniel Blood. You know,
it's just it was an amazing culinary experience. But my
wife we went to a Cafe de Federation, which is
the oldest restaurant in Leon. We had pikels, we had sweetbreads,

(48:41):
we had pork cheeks, just real classic leonnaise food, which
was awesome. Then my wife says, hey, there's a big
castle on top of this hill. I said, okay, and
it's like it's a perfect you can see all of Leon.
I'm like, great, you can take a train up, or
you can just take some steps. It's not that far.

Speaker 1 (48:57):
Yeah, sure.

Speaker 8 (48:58):
Three thousand steps later, halfway through up, I'm like dying.
Look at her. I'm like, did you want my life?
The shirts? I don't understand, what are you doing? It
took a half hour to go up these damn steps.
To look at me own and take the train down.
It took ninety seconds.

Speaker 1 (49:16):
Yeah, hilarious, that was a big trip. Saying they just
got the backtrack. But my youngest starter and I did
the Eiffel Tower and we were in Paris, and uh,
you know, you pay to go up, you stand in line,
you pay to go up, and I'm excited to go up.
To me exciting. No one tells you there's no elevator up.
Its stairs all the way up and uh, by the

(49:40):
and you know, listen, I'm a physical specimen. I recognize that.
You know. By the last little bit of the stairs.
I'm running up the stairs. My daughter's like because because
my daughter was getting tired, so I was like, come on,
let's go, let's go, and you know, pushing her to
do it. But my my favorite part of the top
of the Eiffel Tower. I don't know if you saw it, Nick,
Actually there was an open you went, but the very
top there's a small ball that does champagne and caviar there,

(50:02):
which I thought was the coolest thing ever.

Speaker 8 (50:03):
Yeah, so we were there. The first day we were there,
We're gonna have lunch in Madame Brasserie right in the
middle of the second level dive tower, and it happened
to be a little bomb for it that day we
evacuated us. We went back two days later at night
when it's all glowing and they had this they had
the Olympic symbol on it, and we went to the
very top see over France. It was awesome.

Speaker 1 (50:25):
It is a pretty cool thing to experience. I'm not
gonna lie. I think it costs like twelve dollars or something,
so it's nothing like the Great Oh it's amazing. I
got to all my instagra I haven't seen yet as
chef on his score plumb you can check it out there.
But there's a elevator back down once you get up,
so it's hilarious. They'll take you down when you got
to climb up and people were tapping out, which is hilarious,
like people were tapping out. We went to Shanone, like

(50:48):
I said before, an amazing wine country type area full
of bike paths, and the bikes that we rented our
chateau had they were they were electric assisted bikes, so
they weren't like electric bikes that were on our own,
but they would assist you while you were peddling, like
if you had bionic legs. Sometimes and you were going
you could change like how much it assisted you. One day,
I think I rode seventy miles. It was crazy. I

(51:10):
mean it was awesome. We just were rode, we were
bikes everywhere and like it was awesome, so awesome. One
of the small towns we went to and we in
our last break we really focused on talking about the
bread and how important the bread is in France. This
amazing bakery that's in this little town that everybody loves
when it closes. Right before they closed, they finished another
round of baking bagattes, and they have a vending machine

(51:33):
outside and they put the bag ats in the vending
machine when they close. So if you get off work
late or the traffic and you can't get there, you
can go to the vending machine and get bread for
the night, which is pretty freaking cool.

Speaker 5 (51:45):
Very thoughtful.

Speaker 1 (51:46):
Oh it was like three bucks. It was like three bucks,
two bucks or something like that. It was less than
like two euros for a loaf of bread from the
vending machine.

Speaker 5 (51:55):
This bread sounds amazing. It's all you guys keep talking
about it.

Speaker 8 (51:57):
It's a different world bread and butter, and you're in heaven.

Speaker 1 (52:02):
He's right, he's right. I smuggled butter home.

Speaker 5 (52:05):
You smuggled some butter home.

Speaker 1 (52:07):
I have one. I have one for you. Haven't told you,
but I have one.

Speaker 7 (52:09):
Oh wow, that's amazing. French butter is awesome. It's like
almost like camon bear. It's like it's like free cheese.
It's definitely it's like different.

Speaker 1 (52:18):
It's it's different but read veneration.

Speaker 5 (52:21):
It's cultured, right, It's like double cream and culture. That's
the what the.

Speaker 1 (52:25):
I mean the butter can't I can't read the label,
but yeah, than I would.

Speaker 5 (52:30):
Isn't that what it is? Isn't it like double yeah?

Speaker 1 (52:33):
Yeah, yeah, yeah, I'm playing dumb, but yes it is. Yeah,
it's it's super super fat. It's just it's amazing.

Speaker 7 (52:38):
Yeah, I mean that's you can find some in America,
but I've never had it French, like France French butter.

Speaker 1 (52:45):
There's some creameres here in the state that are doing
like a French style butter, but like you know, there's
not a lot of like pasteurization and all that sort
of thing going on with it.

Speaker 7 (52:52):
Yeah, you ever, you ever do like a milk tasting
or anything like that, Like I did one once when
I was in.

Speaker 1 (52:58):
When I would have but you ruined milk me a
couple weekends ago. So I don't drink regular cow milk
anymore thanks to you.

Speaker 5 (53:03):
Jeff, Oh, no, I still do.

Speaker 8 (53:04):
I like that's a story for another time.

Speaker 1 (53:07):
There's a whole other story. Right, he ruined it. Nick
didn't even know he ruined it for me in his description,
and I was like, oh my god, why do I
drink that? So uh And I've watched a like massive
production happen with cows with a put iodine on the
cow's utters and it looks gross. But like that didn't
gross me up. When Jeff took two and a half
minutes to tell me his story, I was like, yeah,
I'm done.

Speaker 5 (53:25):
I can't warm. I had lots of secrets.

Speaker 1 (53:28):
All right, Well we should have a dairy farm show.
We could have your farmer's cow on or Rathus on
and talk to those guys. But uh, yes, so it's
it's bread as a thing. I thought the bread vending
machine was brilliant, like and they make a killing on
it's that they the guy told me it sells out
every day. Wow, they come back and it's empty because
people get off. They want bread every day. Bread is

(53:50):
life over there? Am I wrong?

Speaker 8 (53:51):
Nick?

Speaker 5 (53:52):
No?

Speaker 8 (53:53):
So, like I said, moving lyon so obviously Leon is
also the Homo Paulo couse they have the store there
the only competition for two years. And the markets. I
don't know where you were in the country side if
they and the markets with the markets there are just amazing,
unbelievable bakeries on every corner. Bread is I mean, I'm
great Italian, obviously I love my bread. Look at me.

Speaker 1 (54:14):
I like my bread.

Speaker 8 (54:15):
But it is nothing like it. It's just it's just
made different.

Speaker 9 (54:18):
Man.

Speaker 1 (54:19):
Well, there's two different types of back as you can
get right, basically, it's how it works. And so there's
traditional and then regular, right, and it's very very different, Jeff.
This is a very important thing. So when you go
to ask for like bread, you want traditional, which I
think if I'm right, it's only it's only three or
four ingredients, right, Nick, I can't remember if you remember.

Speaker 8 (54:34):
Yeah, I think it's four, isn't it.

Speaker 1 (54:36):
Yeah, I think it's four. It's flower, salt, yeast and water.

Speaker 8 (54:39):
Is that right? Yeah?

Speaker 1 (54:40):
So it could only be four ingredients, flower, salt, east
and water. It's very, very very important and that's all
it can possibly be. It can't be anything else, you know.
And when it's done, it's crunching, the outside has that
creamy color to it. It's it's lots of air bubbles
in it, but it's very very simple. It's based off
of the calt traditional because it's just those ingredients that
toss everywhere, but the water it can be different, you

(55:00):
know that. That's that's what trying to changes a little bit.
Then there's other types of bagots where it does. It's
not traditional. It could have you know, whatever else they
want to put in it to make it their own.
Doesn't mean it's bad. It's probably delicious. But traditional is
kind of a thing. So it's I mean there's a
law to it, which is interesting. You know, it's made
on premise, it has only those ingredients. It's very specific

(55:21):
how they do it.

Speaker 8 (55:21):
So yeah, you have to ask for they're going to
give it the other bag at Yes, I didn't know.
First time we were there, I was like, oh, I
have a bag get and the lady next to me's like,
get the traditional, Like, oh, I'll the traditional.

Speaker 1 (55:32):
Well he's right, he's right. If you don't know what
to you don't know to ask for it, they won't
give it to you. So you want traditional, which is
very very important, you know, and I know, well you
get bag which can be whatever. I mean it can
have like you know, I don't say GMO. It's not GMO,
but it could have like you know, maybe they put
bab that's like their wonderbread.

Speaker 7 (55:53):
Their wonderbread is like this off brand bag get if
you don't know to say, like give it a traditional
They're like, here, give them the wonder bread he wants, the
one he wants, the white bread one.

Speaker 8 (56:04):
I mean maybe bread.

Speaker 1 (56:07):
Yeah, it just means like there's nothing else in it basically,
like it's just those four simple ingredients and that's the
very It's like law, like that's what it is. They
can't change it. It has to be that in order to
be called traditional. Yeah, it makes a difference. And like
we were there, we went to three or five hundred
different bakeries. I felt like my wife and I and
we were always ordering. We always a bag at and

(56:27):
we get a back at tradition now and then then
of course, you know, my dumb butt is is just
ordering one of everything else they have, you know what
I'm saying.

Speaker 8 (56:38):
You know, you know as well as that you go
into those pistories, it's so easy just to be like,
oh I'll take that, I'll take that, Give me one
of those I walked out of the first one the
first morning I wanted one to Pulley in. I walked
out with like seven items. Jean's like, what are you doing.
I'm like, I'm sorry.

Speaker 1 (56:53):
Right, I'm gonna do this. I'm gonna have this and
taste this, and yeah, I agree with you. This beautiful.
The bakery we go to had the bag at vending
machine in Shannon, I would order so much different things.
I was like, the beignets are also a thing. By
the way, no one tells you that vannet is in France,
particularly Shane where I was at. Unbelievable, so simple little
pieces of fried dough with with sugar, unbelievable, just delicious.

(57:16):
You could eat a thousand of them. The one thing
that did let me down. We talked about how beautiful
the stuff is and how delicious it is. These bakeries
would all have pizzas. Did you experience this, Nick, What
was that they'd have pizza?

Speaker 5 (57:29):
No?

Speaker 8 (57:29):
I didn't see any pizza.

Speaker 1 (57:30):
Well, what's interesting because I mean, you know, the history
of pizza goes back to being in a bakery, which
makes sense, right, But they would all have these like pizzas, Like, yeah,
I don't know what I don't want to say, like
like almost like a piece of picasha. No, it wasn't pikasha,
like a flatbread pizza situation. All the bakeries I went
to had them, and they're probably as big as your
two hands together. They weren't. They weren't massive, but you

(57:51):
could probably have you want to snack for you and
your wife would probably be fine. Right their garbage it
was not good. It was just like them. It was
there was no char on it. It felt undercooked, you know,
the flavor it just wasn't there for me. And I
got this list and they don't have pepperoni. They all
call it terriso. It's all terso expected terreso, and it

(58:14):
said Teresa. I was like, oh yeah, Terisa, let me
give it me that It wasn't it was pepperoni, but
it just wasn't good. And in my I never had
a chance to talk to the bakers. I want to
ask him, like, you know, tell me about this pizza.
I want to hear. I wasn't going to tell him
this pizza was garbage, but like I want to hear
his story about it. Why they make it this way?
You know how you know broadcast professional Jeffie, I'm not
trying to let you know, but like you know, it

(58:36):
was just it was like perfectly brown on the bottom,
a golden brown on the bottom, like there was no
it just it was too perfect. It wasn't there. It
wasn't a beats you know.

Speaker 8 (58:47):
The one place we did end up going to I
went into a McDonald's in Paris. I just wanted to
see what they were.

Speaker 1 (58:51):
Like, dude, there was one I wanted to go to
to I ever did I wanted to go.

Speaker 6 (58:55):
I wanted to go so oh did they really?

Speaker 1 (59:01):
Which is, by the way, ham and cheese basically.

Speaker 8 (59:03):
Right, basically ham and cheese on hamburger.

Speaker 1 (59:05):
Amazing?

Speaker 8 (59:07):
That was it. They had a couple of little frencheet
type things and she's like, we're really going to mcdonaldalm,
Like I have to see it. I have to.

Speaker 1 (59:14):
Yeah, so right, did you get a burger?

Speaker 9 (59:17):
I gotta crooked my soul cheese.

Speaker 1 (59:20):
I've heard the burgers are very different. That's why I mean,
I wanted to go too. But my wife feels like,
we're not going to McDonald's.

Speaker 8 (59:25):
No. No, we got we got croaks. We got all
the French stuff that we couldn't get in the United
States when you or.

Speaker 1 (59:32):
Did you order French fries or just let make it fries,
not fres palm frets. Let me get some you want
to supersize that supercize.

Speaker 8 (59:41):
In France, it's something special about going to a French
McDonald's asking for a pump freaks.

Speaker 1 (59:45):
I'll tell you super meta, super meta, that's what I'm saying,
super Metah. Yeah, but they are different. They serve alcohol.
The one I was near to have alcohol had like
wine and stuff, which is kind of crazy. But I've
heard there. I've heard their burgers are very very different. Actually,
I've heard it's like you know here, we have a
lot of the McDonald's burgers here have a little soy
additives to them and things like that. We're there, it's

(01:00:05):
not it's ground beef. So I don't know. I want
to try it, but I didn't. But yeah, yeah, you're right,
it's a very very different situation. But yeah, but I
got traditional is what do you want to get, Jeffie.
I'm I'm in for the traditional every time, buddy, every time,
no doubt about it. And they're so like we talked
about the open the show about how proud they are

(01:00:26):
of their stuff and what they do, and they truly,
truly are And I think one of the things that
they get a bad rap for in France is they
talking about French people are so rude, and I didn't
experience that at all, Nick, do you.

Speaker 8 (01:00:39):
Nope, they were some of the nicest people I've ever met.

Speaker 1 (01:00:42):
And I agree.

Speaker 8 (01:00:42):
Everybody was so fantastic and friendly and helpful. And you know,
like Jane speaks French, so it was a little easier.

Speaker 1 (01:00:51):
That's your wife, she's fluent.

Speaker 8 (01:00:52):
Yeah, yeah, her her twin sisters, a French teacher.

Speaker 1 (01:00:57):
Well that.

Speaker 8 (01:00:59):
Does help. It does helpful bit, but let's doesn't know everything.
But so they were, you know, they were super patient
and just kind and just very helpful of everything we needed.

Speaker 1 (01:01:08):
I think that's the key word that they were patient.
And I felt the same. So like, like I speak
culinary French, like I can say some words in French,
like I just like you read me a menu, I
can probably make it out for the most part, right.
But what I thought was really cool about it, Jeffy,
was how patient they were with us, Like if they
think you're trying, and I think that's all it really matters.
What I did learn is when you walk into a place,

(01:01:29):
you say bonjour, you say hello. You have to say
hello and long you say hello and thank you. For
the most part, they're going to be very helpful to you.
If you don't say hello to them when you walk
in the door, they don't like that.

Speaker 8 (01:01:40):
You're dead to that.

Speaker 1 (01:01:41):
It's weird, right, I don't know, Like, and walk into
a store and they were yeah, they expected to say
hello to them. And and once you realize that, like, oh,
it changes the entire perspective, you know. Yeah, so it
makes sense.

Speaker 5 (01:01:53):
I mean, yeah, if it's tradition, it's tradition.

Speaker 7 (01:01:55):
It's like, you know, if you you go to like
give someone a handshake, they just walk past you or
ignore you.

Speaker 5 (01:02:03):
Right, you'd be like, all right, well cool dude whatever.

Speaker 8 (01:02:07):
You know.

Speaker 1 (01:02:09):
Yeah, I guess I just found it really interesting, how like,
you know, there's big on that part of it. But
this is a people who notoriously we as Americans like
all these people are so rude, they're so mean. They
don't That was not my experience at all, Nick.

Speaker 8 (01:02:26):
Yeah, mine either. They were super nice.

Speaker 1 (01:02:29):
Yeah, I thought they were. I thought they were they
were fantastic and so cool about it. If there's one
thing that you think that you could say was your
main takeaway from any of the food you've had there,
and you ate a lot of different things and you
kind of went on a whole clutter experience. I did
some of that, but I had to be with my
kids and stuff. What was one of the biggest takeaways
you think you got.

Speaker 8 (01:02:49):
I just think the pride in what they put on
a plate. No matter if it was a brasserie, a bistro,
the cafe, the petisserie, or a three mission style restaurant,
every single one of them had the same amount of
pride on the food. They they all use the same products. Yeah,
the Mississide Restaurant's going to have things slown it from
different parts of the country, whatever, But every single thing
that went on a plate was you can tell was
made with love and pride, with proper technique that we

(01:03:12):
would cook want to cook.

Speaker 1 (01:03:13):
Yeah, and it.

Speaker 8 (01:03:14):
Comes from everybody that's in there. They just have that
love to the hospitality. They love the hospitality, love to serve,
they love to feed, They love to give you what
you expect to have as great food in France.

Speaker 1 (01:03:27):
Yeah, no doubt about it. I think I couldn't agree
with that more before we run the break, I did
want to talk. I'd be very misfright and talk a
little bit about wine. We got a chance to ride
our bikes to a fantastic winery that blew my socks off.
Actually was there was a couple around us. I mean,
and when I say ride our bikes, this was probably
less than a mile away from us. It was so fun.
My wife and I rode our bikes. I was carrying

(01:03:48):
my my private chef backpack I carried. That's basically it's
basically a grocery bag with a small cooler in the
back that I had on my back. And I was
riding a bike, you know. And the place is called Chateau.
They grill and we walked in the door and we
parked our bikes outside and walked the door. Don't even
know what to expect. And the friendliest people. Again, so

(01:04:10):
proud of their product and what they're making, and they
are so honest to which I really liked. Like they
were telling me that, like they gave us a glass
so they're white that they just bottled, and she was like, yeah,
it's not quite there yet, but want you to taste
is the difference. And then she gave us one for
another one to taste, and more to taste, and they
were just so great, Like it's not so often you
see that, I feel like, And they would cab Frock
and Shennon Block for the basically that's two grapes that

(01:04:32):
they grew there delicious. That rose was fantastic. So anyway,
I bought a bunch of wines from them, and there
was one they had hanging up. It kind of had
a essentially a sale sticker on it. It wasn't but
like that's what it was. And it was a cab
Fronc from I think it was two thousand and one,

(01:04:55):
and it was basically it was about like twenty euros essentially,
so like twenty five bucks. And I said to her,
I was like, so, what's the story here? Why is
this so inexpensive? And she was, oh, we found we
found seven or eight extra cases of this downstairs and
it needs to be drunk this year. And I was like,
is it bad? He goes, No, No, it's great, she goes,
but it needs to be drunk this year, so we

(01:05:15):
need to drink it now. So I bought a bot
love it and wow, just I mean, I had it
with some delicious grilled skirt steak on the that we
did at the chateau, and what an amazing wine and
for literally, you know, twenty five bucks American. It was.
I put it up there with any of the great
Reds I've had, and you know, I've drank some great reds,
you know, in my life, and even having some great

(01:05:36):
stuff with Jeff and his client having some great you know,
I mean Rothchild nineteen ninety five, like this was on
board with all of that. It was delicious and just
I loved how honest she was with a nick.

Speaker 8 (01:05:48):
That is awesome. That is fantastic.

Speaker 1 (01:05:51):
Yeah, I mean just delicious. And I was putting them
in my backpack and taking them home and then smuffled
some of them home too. You know, my wife thought
we were gonna get stop by customs, but what are
you gonna do?

Speaker 3 (01:06:00):
I don't know.

Speaker 1 (01:06:02):
It's just delicious. I think when you go to a winery,
it really opens your eyes up a little bit. And
not only that, but you're also more what's what I'm
looking for? More open to tasting something more like cause
you see where it comes from, you hear the story
behind it, just makes you like it more.

Speaker 5 (01:06:15):
You know.

Speaker 1 (01:06:15):
I mean, we talk about our food, we write menus,
we get descriptions of it. And what's even better than that,
we can give a chance to go talk to the
guests and tell them why we're doing what we're doing.
It makes a big difference in the flavors, I think.

Speaker 8 (01:06:25):
No, absolutely, We see the process, see the soil, see
the grapes. You feel the grapes before you get the wine.
It makes it totally different. See the barrel rooms, you
see where it's aged.

Speaker 1 (01:06:34):
Unbelievable different, makes a massive, massive difference. We're hanging out
talking about French food and wine with our good friend
chef Nick Callius from the Hotel Colonnade in Boston. Take
a day trip, take a weekend trip, go see them.
Thanks giving a three and a half percent discount. I'm joking,
of course, but if you if you ask for Nick,
he'll he'll take care you. Get you an appetizer at

(01:06:54):
as a restaurant. That's what we'll do for you. You're checking
out all of the foods right here at wis you
see the voice of Connecticut's chef Plum Chef Jeff joined
by Chef Nick Callious. Stay right there, we're gonna put
the bow on this and wrap it up here in
just a second. Oh yeah, plumb love foods right on

(01:07:29):
a Saturday. You're gonna put a bowl on this one
here soon and put it away so you can go
out there and you're Saturday evening and do something great.
Here's some wing to do. Go out to eat tonight.
Go eat some of our fantastic restaurants we have in
this steak. Come on, we're becoming a foody destination. Go
out there and support them. Go have something great to eat.
Go go go eat at your favorite restaurant. Support those people.
It's a beautiful night for it. Come on. I mean

(01:07:51):
unless it's raining. If it's raining, to go and eat inside,
it's still beautiful. You know. Just go support your restaurants, Jeffie.
That's I want people do.

Speaker 5 (01:07:57):
I think it's a great idea. Go out and support
your restaurant. Or maybe maybe you want to cook some
French food at home.

Speaker 1 (01:08:03):
Oh there's a thing option, because I think the idea
is a lot of cooking. Right, I did a ton
of cooking. Wow, that is like professional broadcast level segue.
You just did that, Nick, Come on, can we just
give it up for Jeffrey with us.

Speaker 8 (01:08:15):
Jeffrey, that was amazing that.

Speaker 7 (01:08:17):
That was a great sho I did that. Yeah, you're
a plug in for Nick. Everyone go out right now
Chef Nick fifty two right.

Speaker 8 (01:08:25):
Ye Instagram chef.

Speaker 1 (01:08:27):
That's the year he was born. It's Chef Nick the
year he was born. Yeah, you'd be like ninety.

Speaker 8 (01:08:37):
That was pretty damn good for ninety. I'm sorry, I was.

Speaker 1 (01:08:39):
Gonna say, I mean, if only, I mean, you look amazing. Actually, buddy,
I'm dude, you losing weight.

Speaker 8 (01:08:46):
I'm trying, how far.

Speaker 1 (01:08:48):
Down are you right now?

Speaker 8 (01:08:50):
Two fifteen ish?

Speaker 1 (01:08:52):
Well, that doesn't it doesn't tell me you you've lost
two hundred fifteen pounds. That said, how far down are you?

Speaker 8 (01:08:56):
Show? I lost forty three pounds.

Speaker 1 (01:08:59):
Look amazing, brother, you look amazing.

Speaker 8 (01:09:01):
Nice.

Speaker 1 (01:09:01):
I mean you're always a good looking man. I'm just saying, like,
if you lose the weight, because you look incredible, brother,
Thank you. I think it's that that's the chef our
generation to chefs that we're doing that we're all losing weight,
get in shape that week, because I think we just
see the end like it's over the horizon. We see
it coming. So we're like, oh no, I was slowing
down a little bit, a little bit.

Speaker 5 (01:09:17):
Yeah, no one parties anymore anyway.

Speaker 1 (01:09:20):
They really don't. You're right about that. That's true. That's true. Nick,
I wanted to finish this whole segment up. We appreciate
you joining us here on the program. And if you
haven't taken a chance to go to Boston, go to Boston.
Go see my friend chef Nick at the Hotel colin Aide.
Go stay with him rooftop pool. Are you kidding me?
Some great cocktails up there, cabanas. It's beautiful. It's twelve four,

(01:09:41):
is up right, Nick?

Speaker 8 (01:09:42):
Yeah, twelve stories up wow.

Speaker 1 (01:09:44):
Overlooking the overlooking the city. I guess, just incredible. You
should go hang out there, man, I mean, what a
great weekend. And plus, if you go ask for Nick,
we'll give you a three and a half percent discount
of the room.

Speaker 8 (01:09:55):
I thought it was on the appetizer.

Speaker 1 (01:09:57):
On the appetizer three and a half percent. You go
check it out. Hotel Colonnade. He's a great guy, a
great hotel and a very very classically trained chef, one
of my favorite chefs in the entire country, A very
very talented individual.

Speaker 5 (01:10:14):
Nick.

Speaker 1 (01:10:14):
I want to talk a few French dishes before we
get out of here. Is that cool? You got time?

Speaker 8 (01:10:17):
Sure? Yeah? Absolutely.

Speaker 1 (01:10:19):
If you had to talk about what your favorite French
dish is to make, either at home or in your restaurant,
or maybe it's two separate dishes of one for each,
what would it be.

Speaker 8 (01:10:29):
So my favorite dish to make and to eat, it's
the most simple peasant food you can do. Is cocoavon.
Yeah beautiful, No, yeah, just you know rooster and red wine, right,
but just you translit chicken, Yeah, chicken and red wine.
Bacon ladons, which is just big chunks of bacon, other
this pan fried and then some button mushrooms, some onions,

(01:10:50):
some good chicken jew and then just as you know,
we make it at the restaurant. We made it for
years and we would marinate chicken legs and red wine
for three days and then just then just then raise
it and it's just the best dish. So if I
go to schools, like when I taught French cuisine at BU,
one of the first dishes we did we hit different
regions of France was always cocobon. It was the simple

(01:11:11):
peasant food that is the best food in Paris. If
it's beef breaking on, if it's duck home fee, if
it's lentils, if it's you know, canals, it's just cocobon
is just a really warm place in my heart.

Speaker 1 (01:11:24):
Delicious dish, any kind of braised dish like that, I
just love them, man, I think they're so delicious. And
even in my book, I think it's even a great
summertime dish. I know it seems like a very winter dish,
nick but like for me, I don't even any time
I had at my wedding, this is a great dish.
I mean, yeah, also it was a great way to
save money too. But you know, yeah, you.

Speaker 8 (01:11:43):
Know sometime make a cocoa van blanc and use white wine.

Speaker 1 (01:11:45):
Yeah, no doubt about it. And here's the fun thing
about dish like that too, is that if you make
it at home, and I want to talk about how
to make people can make that at home very inexpensive.
I did a demo on television today and I talked
about on on Channel three on Great Connecticut about using
I use chicken legs, and I explained to them, listen,
I got eight chicken legs here and it cost me
six dollars, like such an inexpensive piece of meat to use.

Speaker 8 (01:12:09):
Brother, Yeah, you listen cocabon again. Peasant foods in France,
you know, you make them here. They are the most
expensive cuts. They're the cuts that people don't want, they
want to throw away. And it's you know, shoulders or
chocol or whatever it may be. But chicken legs, chicken thighs.
You're using button mushrooms. You're not buying creminis or trumpets
or canos. You're buying button mushrooms. You're buying pearl onions.

(01:12:29):
You're buying bacon. And that's all it is. Some fresh time,
some glics and bailey, some peppercorns and chicken stock. I mean,
it's really really simple, but it's just delicious. You let
it cook a few hours. It is awesome. We served
it with neflow, which is French spatsl basically.

Speaker 1 (01:12:45):
Oh interesting, Yeah, that's cool. Interesting. And the whole house
smells incredible too, when you're making out of the whole
kitchen does because that's just that, you know, in that broth,
you you're throwing time in there, you're throwing rosemary, just
herbs in there as you're braising it down right, Yeah,
you go.

Speaker 8 (01:13:00):
You're a match going in there. It's it's it's awesome.
It's just it fills the whole house up with a
little French love.

Speaker 1 (01:13:05):
Yeah, I love that. Jeffy cocoven, How do you feel
about this dish?

Speaker 5 (01:13:10):
I love co cova. I've a you know, I've had
to coke it food of places. It's delicious, It's super simple.

Speaker 7 (01:13:17):
It's one of those dishes that like, it's you shouldn't
overthink it, you know something like I've had it trying
to be reinvented, and it's it's just not h.

Speaker 1 (01:13:32):
It's hard to mess it up. It's one of those
things where you braize it properly. It's it's it leaves
a lot of room for error. Is that a a
good way to say it, Nick.

Speaker 8 (01:13:38):
Yeah, yeah, hundred. Listen. You can add your different interpretation
variations of a cocoa ba and you can throw you know, springtime,
throw peas in there, throw ramps in there, through something
else towards the end. But you know, classic is classic,
and it can be as you said, be year round.

Speaker 1 (01:13:53):
Yeah, and if you want to make it super fancy,
you want to be a little like like Cheffy with it.
I use a skin on chicken thighs when I do it, uh,
and then before I serve it, I'll pull the chicken thighs,
I dry them, and then I'll pull an oliva on
a pant and sear the thighs so they're crispy on
top and in sort of the sauce. It's just it's
over top of it delicious.

Speaker 8 (01:14:10):
So one of my restaurants are Rochia in both that
I open a few years ago. We would do our
cocoa ban and then we take the skin off and
we make like a just like chicken cheeka owns. Yeah,
top that and top that right on top. So when
you break into that, you get the crystal chicken bits
all over it, like almost like a little Grumlada typestyle.

Speaker 1 (01:14:26):
Love it.

Speaker 8 (01:14:27):
So hers you get citrus, you get crispy chicken skin.

Speaker 1 (01:14:30):
Come on, man, there we go. That's the chepnick I'm
looking for. There he is, There he is, Jeffie. I
was looking for him. That's what I'm talking about. That
sounds delicious. Yeah, I think you know, I think a
lot of our traditional cooking that we use these days
is derived from French culinary technique. You know, a lot
of these things that we cook with a lot, even
you know, making pasta or cooking pizza or just it's

(01:14:53):
all in my brain derived from French culinary technique. Jeffy,
how do you feel about that? Am I breaking the world?
Might like changing the world by saying in that, But.

Speaker 5 (01:15:02):
I don't know.

Speaker 7 (01:15:02):
I didn't go to school, so I feel like for me,
all good things come from the boot. I've always heard
that all, you know, really really good food comes from Italy.

Speaker 1 (01:15:12):
Yeah, I don't know. I think it was great food
from Italy. But I think the technique itself, you know,
I think, well, I think like.

Speaker 7 (01:15:18):
It originated in Italy and then the French maybe perfected it,
like and they wrote books about it, I mean, like
some of the first culinary books, and like you know,
like when you're like you think of like crem Carmel
and like the people like that is that his name, right, something, Carmel,
the chef that he did like the extraordinaries, you know,
and like the French like for like Napoleon and stuff
like that.

Speaker 1 (01:15:37):
Like you know, like I didn't have no idea what
was coming out of you? This is incredible right now?

Speaker 7 (01:15:43):
Well I've read it. I mean I've read a bunch
of books. That's how I learned how to cook, because
I just read books. I'm a kind of a weird
dude like that. I read a bunch of like autobiographies
about like I have Ascaffie, and I was like fascinated
about that. And then I read about who he learned under,
and then I was like, Oh, what's this guy about?
Then I found his book and I read that book. Anyway,
Carmel did like these things. They were like the whole

(01:16:04):
buffet would be edible, and it would be like these
like amazing landscapes and all this crusty stuff. I mean,
the way it was described in the book, it was
really beautiful.

Speaker 1 (01:16:12):
But well, we've talked in the past my mentor, Chef
Lani Quot. If you go way back in our podcast,
you can see in our podcast Jeff are available.

Speaker 7 (01:16:19):
Where uh plumb of foods anywhere you want to find it.
You just got to say it to Siri and she'll
show you where it's at.

Speaker 5 (01:16:26):
Anywhere you get your podcasts.

Speaker 1 (01:16:28):
That's right, Spotify, Apple, It's all there, all the all
the places. Is Chef Lannie, who is my mentor, is
of classical French trained chef and he he would tell
you that you know a lot of these things what
you're saying, Jeff, You know, they may be techniques and
things from different countries, but they were perfected by the
French and they kind of wrote the story on this stuff,
like French other people who said, this is a small dice,

(01:16:49):
this is a large dice, this is a radial slice.
You know, this is a this is this is a
a Julianne, this is a bounoir. Nick, Am I wrong
about that?

Speaker 8 (01:16:59):
No? No, no, absolutely, you know you get the l
Roos right, that's the encyclopedia of culinary that is from
you know, France. France is where your mother sauces came from,
and this is where your techniques come from. Everything is that,
you know, a derivative of a French cuisine or a
French technique.

Speaker 1 (01:17:16):
Right, oh yeah, yeah, so yeah. I think when it
comes to you know, good old fashioned French technique, cooking
one of my favorites. I don't know, man, I mean,
I have so many, I love anything. Braise is always
one of my favorite techniques. And I think braids like
you talk about peasant food, Nick, you know, I think,
you know, braising is a technique to take something that's
gonna be very, very tough and making it not so tough,

(01:17:39):
you know, a cheap cut of meat and making it
not so you know, it tastes so cheap, you know.
Cocoa ven is a great example of that as well.
You know, I love a good puff pastry around around
a beef tenneloin, and as a chef, beef tenneloin, you know,
the filet mignon. Maybe not a lot of chef's favorite
cut of meat, you know, Nick, is it yours? I

(01:18:00):
don't know, yeah, ribb of course, more flavor there, but
you want to go ahead and put a duck cell,
a mushroom drook cell around it and some perscudo and
a little mustard and flavor up beautifully and wrap it
in puff pastry. Okay, count me in. That sounds delicious,
I mean one of my favorites.

Speaker 8 (01:18:16):
Yeah. Every year Christmas, my kids that dad make me frillington, right,
every year that's Christmas dinner.

Speaker 1 (01:18:21):
It's delicious.

Speaker 8 (01:18:22):
There's something special, well, something special at that right, because
that's a technique that it looks beautiful. It's it's really simplistic,
but it's hard to it's hard to make, you know,
for everybody but it's also as a chef, it's actually
a simple dish, a duckt cell, you have popatu, you
have either crepe or prosudo, whichever you want to wrap
it in, and it's it's that's about patience cooking, but

(01:18:45):
it is it's awesome every year, every year.

Speaker 1 (01:18:48):
And I think one of the key things about a
good Wellington is getting it to where you could you
could tell me if I'm right or wrong. Here. You
can make it beautiful on top, but the bottom. I
don't want it soggy, you know, one hundred percent.

Speaker 8 (01:19:01):
The key thing about making it your wellington, Right, you
get a good stair, you make a duckt cell, and
you're really gonna get that thing out seck. You're really
gonna get it dry. Mushrooms dry, right, and then once
you did, I take mine, you know, a little mustard.
I put in them dust cell. I refrigerated overnight and
let it just kind of just you know, solidify all
the fat that's in the mushroom onto the beef and

(01:19:21):
then I roll it in puff. Then I roll it
in pushudo. I left that sit in another six hours
or so, and then I'll roll it in the puff
pastry and I kind of roll out the puff pastry
a little bit so so not too thick, because the
thicker it is, it's.

Speaker 1 (01:19:33):
Gonna get soggy, right, I agree.

Speaker 8 (01:19:35):
Yeah, And and it doesn't take long to cook you
in the other twenty twenty five minutes. It's done, it's
golden brown. It's done. Get your little lattice cutter and
put your little things on there and make it beautiful.
But those are the simple, little, quick, little techniques for
beef bunting. But it's just nothing better.

Speaker 1 (01:19:49):
I think one of the key things you said there
was making that puff pastry thin. You want it to
have enough to absorb some moisture because you're gonna get
some wisture out of it. But you still want that
second layer of that paste on the bottom. Using hand
signals here, you see that where like it's crispy on
the bottom still, because the second it's not crispy on
the bottom, it just ruins the entire that thing falls apart.

Speaker 8 (01:20:07):
Yeah, it's soggy, you know. And it's it's like making
pete right. The air. You gotta get the air out
of it basically right when you're when you're wrapping everything,
you really tighten it like a sausage when you're when
you're rolling in the mushroom and then rolling the pup
and up the shooto, and you want to get it
really really tight. Even when you roll the puff paste,
you can get it really tight and then take it
out and then put your lottice work around it.

Speaker 1 (01:20:27):
Yeah, no doubt about it. And Duksel, I mean for
those of years who don't know, I mean just it's
just you know, super finely im minced mushroom cooked in
the pan. You can throw some times, and garlic whatever
you're putt in there, but like you know, it just
it just adds a whole earthness to the entire thing,
which is just delicious. Jeffy French dishes, Man, do you
have a favorite French dish something you like a lot?

Speaker 5 (01:20:47):
Yeah? I do.

Speaker 7 (01:20:48):
I love cassoulet. It's probably like my favorite French dish.
If I see it on a menu and a French
dish and a French restaurant, I almost always get it.

Speaker 1 (01:20:57):
I can ask you a question. I went to a
restaurant when I was and uh and they were serving
a castle with salmon, and I was interested in the castle.
I was like, oh, on the menu was a special
and I was like, oh, beans and duck and he
was like yeah, but we're doing it with salmon, and
I was like, turned me off immediately. Is that weird?
Let me just before I want to I want to
want you to come back and tell more about it, Jeff,

(01:21:19):
But nick castle, a French castle with salmon? With that,
how would you feel?

Speaker 8 (01:21:23):
No? No, you got you should have some so my
guz sausage in there, sobby beans in there, some duck
home fee and that's about it. It's a nice It
should never be anywhere near a castle.

Speaker 1 (01:21:39):
That's what they did though, and they're French and I'm
not we hold on.

Speaker 7 (01:21:42):
Was it was it salmon instead of duck? Yes, so
this wasn't really a castle.

Speaker 1 (01:21:48):
It's called castle on the menu a special, so.

Speaker 5 (01:21:51):
But it was like beans and yeah, yeah, it was
probably like so it's beans with I mean, that's not
that weird when when I think of it that way.
If I if I wanted to get here in cassou Le, though,
that's what throws me off, Like that's the.

Speaker 1 (01:22:06):
Call on the menu. And I got excited because I
was like oh and the guy was like yes, yes, yes,
but ours has salmon today and I was like, oh.

Speaker 8 (01:22:15):
Yeah, when I see capsule a, I'm thinking garlic, sausage
something something. The lambon there and and the beans and
that that was cooked and that's what I'm like, beautiful,
you throw some salmon in there.

Speaker 1 (01:22:28):
I'm like, yeah, no, no, no, no, but Jeff, how
do you like it? Like with duck and like chef
was just talking about, yeah.

Speaker 5 (01:22:34):
Yeah, exactly like that.

Speaker 7 (01:22:35):
I've also had I've had, like you know, speaking of
other things, I've had a castle that was made with
suckling pig that was amazing.

Speaker 1 (01:22:43):
Oh interesting, Yeah, it was really good.

Speaker 5 (01:22:45):
It was really, really really good. It was like a
big It was for like a when we catered. We
did it like this big.

Speaker 1 (01:22:51):
When that makes sense to I don't think that's a
weird thing to happen because you put sausage in it,
that's not weird.

Speaker 7 (01:22:55):
Yeah, I know that sausages under it and stuff and
it was it came out really amazing.

Speaker 1 (01:23:00):
Yeah. And also it means yeah, I mean castile is
one of those great dishes you can make to I'd
make that it's a special if I need to, Like
I don't want to say get rid of something, but
if it was like all right, we got to pull
this out. What can we do to make it amazing?
And I'll make castle a.

Speaker 8 (01:23:14):
Yeah. It was a staple on Browser Joe's menu for many,
many years. That have a little side of horissa, fantastic horissa.

Speaker 1 (01:23:20):
Huh yeah, a little peppery, a little spicy. Okay, that's good,
that's good. How about desserts? Is there a French dessert
that really kind of sets you off a little bit? There, chef?
Is there something you like a lot? Or when you
think about it, you see you have to get it?

Speaker 8 (01:23:32):
My my specialty that I've done since my first executive
shop position back in ninety four five. I'm old. Yeah,
I know, white chocolate creumble a.

Speaker 1 (01:23:44):
I was surprised you to a cell phone. I wasn't
sure if you were, like, I sorry, go ahead.

Speaker 8 (01:23:49):
Well my rotary phone broke, so oh right, it makes sense.
But white chocolate creumble A has always been my especially
it's always been a thing that you know, I have
led us from people from all little world that had
my crumble a when I was younger, And that's just
one thing that I was kind of known for in
the seacoast in New Hampshire and I first started was my
white chocolate crimble a. And I make that every menu

(01:24:09):
I have, every restaurant I've had, every hotel I been at,
it's always had We've always had it on the menus.

Speaker 1 (01:24:14):
I've never had this. I need to have this from you.

Speaker 8 (01:24:15):
Listen, I'll make I'll make you someone. I'll bring it
to you this summer. It is phenomenal. It is the
best krumble a.

Speaker 1 (01:24:23):
I love it. I love it. We're getting closer to
having to put a bowl on this and wrap this
one up. But I want to tell you so that
white chocolate crimble a, okay, sounds good. Count me in
per Federals. One of my favorite things to ever have.
I mean just delicious, classic French. I mean basically you know,
creampoff essentially right, Just one of my favorite things ever
to have. This Federals. I'm going to take it any
day of the week.

Speaker 8 (01:24:43):
Yeah. I probably sold I don't know, four or five
thousand Federals in my day being a price street show.

Speaker 1 (01:24:49):
And you probably made fifteen thousand dollars on those. Because
it costs me nothing to make.

Speaker 8 (01:24:54):
Nothing to make a little practice shot. Little ice, you
little chocolate sauce baby.

Speaker 1 (01:24:58):
That's it. You want to get really fancy put of
gramma in that China sauce. Oh slow down, chef, whoa.

Speaker 8 (01:25:02):
We'll make your puff pastry to a swan.

Speaker 1 (01:25:05):
Wow.

Speaker 9 (01:25:06):
Okay, there we go.

Speaker 1 (01:25:08):
There, Jeffy, you got a French dessert you like before
we got out of here? Uh?

Speaker 5 (01:25:12):
Yeah, I mean really simple.

Speaker 7 (01:25:14):
I love creps crapes with like crape suice or whatever.
Right is that the one with the orange the supremes
and the hard to go and it's like it's just
delicious and it's hard to go.

Speaker 5 (01:25:27):
Yeah, fell love it. Now?

Speaker 8 (01:25:30):
Have you all made crapes on the big crape machines
with the dowel.

Speaker 1 (01:25:34):
Like they're do in France, with the big like weird
little wooden thing.

Speaker 8 (01:25:37):
I have?

Speaker 1 (01:25:37):
Actually I have actually yeah yeah, yeah we have.

Speaker 8 (01:25:42):
Those are wherevery finicky, right, It's all about pressure, because
that's how we make him at the restaurant.

Speaker 1 (01:25:46):
Oh, it takes time, you learn the machine. It takes
you're not going to get the first seventeen.

Speaker 8 (01:25:51):
Yeah, I messed up my first twenty crapes. You ever
trying it?

Speaker 1 (01:25:54):
Thank goodness?

Speaker 8 (01:25:54):
Crazy laughed at me. Yeah, of course, are laughing at
me and be like, oh you can't make crapes. I'm up.

Speaker 1 (01:26:02):
Yeah, it's funny. So Nick, My first one I did
was perfect on it, the very first one I ever did.
Then the next seventeen were terrible. I don't know what
I did. I was like, I don't understand what I'm
doing wrong here.

Speaker 8 (01:26:15):
You gotta keep wiping the dowel because the old white
stay on it and rips it.

Speaker 1 (01:26:19):
Yep, yep, yep, yep, yep. It just constantly constantly. Yeah. Yeah,
Crapes are one of my favorite things to make. And
they can be savory, they can be dessert. It's fantastic, Nick.
We appreciate you, Jeff. Where can we find more information
about Nick and get some social media and stuff for him?

Speaker 7 (01:26:33):
For social media, you want to check him out on
Instagram at Chef Nick fifty two.

Speaker 1 (01:26:39):
That's it anything overall social media. That's our homie right there.
Go check him out. And also, if you're in Boston,
go see the Hotel colin Ade. He'll check you out there.
He'll get take.

Speaker 5 (01:26:47):
Care of you.

Speaker 1 (01:26:49):
Fantastic pool on the roof twelve floors above Boston. Nick,
you're the man brother. We appreciate you.

Speaker 8 (01:26:54):
Appreciate you guys.

Speaker 1 (01:26:55):
Be good, buddy, You're the man brother.

Speaker 8 (01:26:57):
Love you guys.

Speaker 1 (01:26:57):
Thanks checking out Plumb Love Foods right here on wy
See the Voice of Connecticut. Remember, friends, food is one
of the most important things we have in life. Let's
get the time and deserve so. We'll see you guys
next week for Chef Flowing a Chef Jeff. Have a
great weekend friends, Glad tonight have some French food.

Speaker 2 (01:27:10):
Sweet size These spring

Speaker 8 (01:27:23):
Ja