Plumluvfoods on WICC ep 65 fall cocktails and drinks plus Gorden Whelpley from Floathouse

Its all about fall drinks plus we chat with Gorgen Whelpley from Foathouse and learn about THC beverages!

Episode Transcript

Speaker 1 (00:01):
Coming, m a storming a world sound, Jeff pull on.

Speaker 2 (00:04):
The mic, making Heartstown Jeff Jeff.

Speaker 3 (00:08):
Were shotguns my son Chef dead in the background, making new.

Speaker 2 (00:16):
Meats down.

Speaker 1 (00:20):
Song, Girl's a Peace tad stand any night, Carry conversation, song,
delights and ball made dishes, street footstal sides, the chef
Springmads monitored guys.

Speaker 3 (00:36):
So it sound a podcast chess.

Speaker 2 (00:42):
Jeff Ready Cote suck.

Speaker 3 (00:44):
You all forget the marry conversation. So the fast say.

Speaker 1 (00:51):
Sound and the Nie Chef fe in the west.

Speaker 4 (00:57):
And the rest.

Speaker 3 (00:59):
Yeah, Yeah, what's going on?

Speaker 4 (01:00):
Everybody? Happy Saturday? Happy Saturday? Happened Fall Saturday to you?
I hope you're doing well. I hope you're enjoying the
fall weather a little bit. I hope that maybe you're
feeling you know what. It's time to go pick pumpkins.
It's time to put those hay bales out front. It's
time to be able to scarecrow my front porch and
prepare to scare young children as they come knock on
my door an attempt to steal candy from my household. Yes,

(01:21):
Halloween is in the air. It's coming. It's all around
the corner, and the weather's chilled down a little bit.
It's really one of my favorite times year.

Speaker 3 (01:28):
I love fall. I think it's fantastic.

Speaker 4 (01:30):
Although I feel as I'm getting older, I'm sort of
like it less and less, but I still love the fall.

Speaker 3 (01:34):
It's a great time of year.

Speaker 4 (01:35):
October is a great time of year, and we're gonna
talk all about some great things happening in the fall
here in Connecticut, in our state on this episode, plus a.

Speaker 3 (01:43):
Little bit later on.

Speaker 4 (01:44):
I'll be joined by our friend Gordon from Floatthouse. Floathouse
is interesting. They're making THHC beverages, which is gonna be
a fun conversation because those are kind of going out everywhere.
Joining me as always is my right hand, my left hand,
my heart and soul, the spine and backbone of Plumb
Love Foods, the legendary award winning chef and three time

(02:07):
Emmy nominated culinary producer Ladies and Gentlemen chef Jeffie's with me. Hey, buddy, Hey,
what's going on? You know, it's funny whenever we do
this because your computer the way the cameras said, and
we don't worry about the cameras on this that much.
But it's just all I see is like your nose down.
It's just like I have this conversation with you, and
I just moved my camera down, so now he's in
my nose down to my mouth. I mean, dude, October

(02:31):
Halloween time, fall time? Is it your time of year?

Speaker 3 (02:33):
Is no?

Speaker 4 (02:34):
Yeah?

Speaker 3 (02:34):
No, I did October. My whole family really loves Halloween.
We always we decorate a lot, you know, the decorations
go up like October second, nice black candles, all sorts
of weird, creepy stuff.

Speaker 4 (02:47):
I feel like I married the Scrooge McDuck of Halloween.
My wife hates it. She hates Halloween. I'm like, babe,
how could you hate Halloween? Such a fun time. You
get something to do with it.

Speaker 3 (02:56):
Like I took Friday night.

Speaker 4 (02:59):
I took my youngest and her I'd say younger, she's
in tenth grade, but like and her entire JV volleyball
team to late compounds for Phantom fright Fest and spooky.
Yeah it gets that sounds spooky. We just say like that, Well,
it's awesome. They got all these different haunted house attractions.
One of them is even in three D. And there's

(03:19):
one that's not really about jump scares. It's about psychologically
scaring you. It's pretty crazy, man, It's a yeah, it's
pretty exciting. I can't wait to uh go back again
because it was so fun. Some of the roller coasters
are open at night. It's really fun. Scary your poor
children with psychological fear.

Speaker 3 (03:33):
Listen.

Speaker 4 (03:34):
I got two out of three in college right now,
I already call it a win in my book. I
was a sea plus student.

Speaker 3 (03:39):
That's a win for me. I made it through.

Speaker 4 (03:41):
But that's one of the things you can do. And
some of the food at this place was crazy. They
had like dipping the boy haunted houses all over connecticuts.
Oh yeah, well New England, man, Yeah, you know, lots
of them, and it's there's some that are really scary.
But you know, this is like a festival thing happening
at Lake Compounds. You know, it's like a big amusement park.
So some of the roller coasters were open and stuff
at night. Still, it was really fun.

Speaker 3 (04:00):
Yeah.

Speaker 4 (04:00):
People walking around as a whole circus, like with just
clowns who walk around and like perform and then like
they remember you they can find you later or something.

Speaker 3 (04:07):
It's crazy, that's awesome. Their creepy clowns. A lot of fun. Yeah, yeah,
it's awesome.

Speaker 4 (04:12):
It's awesome. I enjoyed it and I can't wait to
do it again. And some of the food they were
serving there was even crazy. They have like some adult
beverages that are in like looks like blood bag, like
like you would get like a blood donation bag, and
the syringes, and then there's a they have like these
dipping' dots that are all like that they pour them
to look like a ghost in a cup. And they
have this witch walking around still and poisoned candy apples.

Speaker 3 (04:32):
It's hilarious. That's awesome. I mean, of course, you know,
I talked to him. I talked to him.

Speaker 4 (04:36):
I'm like, tell me more about your poisoned candy apples.
So what did you put in them too poison them?
And I started rattling off things that can poison people,
and then she kind of see, I think she got
scared of me walked away.

Speaker 3 (04:43):
I don't know. That's it's a lot. Well, it definitely
can be, but that's the fun part. You're supposed to
scare the scare people.

Speaker 4 (04:51):
Yeah, I asked my daughter if I could dress up,
and she was like, absolutely not. So I didn't get
to dress up. But it's one of the things I
love about this time. Ye Oh, bro, I would have
been it had been I look like I worked there,
It'd been awesome. I'd have been carrying a chainsaw with
no chain on it for no reason, you know, I
just carry like a baby's head.

Speaker 3 (05:11):
That's one of my That's why it's my favorite time
of the year. I'd love it.

Speaker 4 (05:13):
It's just fun this time at Christmas time. I do
love Christmas a lot now too, but like just to
go out and scare people and be a part of it,
and I don't know, it's fun. It's really really fun.
That guy he's still scared too.

Speaker 3 (05:26):
We got him.

Speaker 4 (05:26):
Yeah, But it's a fun time. And some of the
food is pretty cool too, and some of the drinks
you can drink this time of year really cool. Like
I I'm a fan of like you know, I like
to have one pumpkin ale a year, basically one because
after one, can you really trink another one.

Speaker 3 (05:38):
It's really heavy. I like to try him all. Like
I go to like every brewery that I can that
I stop into this time of year. I'm always trying
either their October Fest they're pumpkin or they usually have
some sort of brown beer maybe, you know.

Speaker 4 (05:51):
Just something like, you know, I miss beers. I haven't
had beers. And so Rosemary's Rhodes married from two Roads.

Speaker 3 (05:57):
Yeah.

Speaker 4 (05:58):
Yeah, it's like a stout, like a pumpkin stout.

Speaker 3 (06:02):
It's like a dessert.

Speaker 4 (06:03):
It's like pumpkin pie and Guinness came together and had
a sweet baby. So I did a dinner there years ago,
and it was the first year. I mean, I guess
it was probably ten years ago, twelve years ago at
this point.

Speaker 3 (06:14):
Now twenty five years ago.

Speaker 4 (06:16):
It might even might have been, but they weren't nearly
as popular as they are now. But we did a
dinner there and turned one of their rooms into a kitchen. Anyway,
I took the Rhodesmary's Baby. It was the first year
they made it, and I served it with a sweet
cream ice cream that we made. Oh, I just kind
of it was like I poured it into a bowl
to put the ice cream in it like a float.
It was people they were like, this is so simple
and so delicious. I'm like, I know it it comes

(06:36):
out really good.

Speaker 3 (06:37):
That sounds amazing.

Speaker 4 (06:38):
But yeah, so it's great. This time of year has
always a lot of stuff going on. There's a lot
of news going around too of our state, and I
thought that maybe, yeah, I don't know, may we took
the first break and just cover do the quick once around,
covering some news things. Some things are important happening and.

Speaker 3 (06:52):
Big food news all over the state. Yeah.

Speaker 4 (06:54):
Yeah, And I mean we won't get deep some things
like I'm not going to touch the Connecticut pizza trail,
like I'm not, you know, don't know. We don't need
to be a power part of me that stuff. But
there's lots of other fun things to be a part of.
Let's you who I don't worry about.

Speaker 3 (07:06):
He can look it up. It's just some goofy stuff,
all right. It's always goofy. If it's pizza in Connecticut,
it's weird. Ah, I see what I did there. No,
but there has been some cool stuff I saw.

Speaker 4 (07:18):
Yeah.

Speaker 3 (07:22):
So story our good friend Cheff David Standridge was in
the news again. I heard him talking about how there's
been a big shift the Connecticut recently made it law
change about restaurants being able to purchase and serve invasive
green crabs. Yeah, because he's a big fan.

Speaker 4 (07:41):
And of course David Standridge from Shipwright's daughter James Beard
Award winner, A fantastic chef, even better human love him
very much.

Speaker 3 (07:48):
Talented, talented, talented guy.

Speaker 4 (07:50):
Yeah.

Speaker 3 (07:50):
So apparently prior to you know, he he helped lobby
a lot for this law to get changed. But it
used to be designated as bait, which made the licenses
to be able to harvest, harvest them and fish for
them really hard. And they changed all those laws. And
now we're gonna start seeing green crabs on all sorts
of menus. And I don't know if you ever had them.

(08:11):
They're absolutely delicious. Standards made them for me. They were great,
absolutely delicious, and you're getting them so many different ways.
And I mean, I remember, I think when he was
on the show, he told us that great story about
rubaishon how they tried all the different crabs to make
a stock and they landed on the green crab made
like the best stock out of all the crabs they
can get. And I thought it was really great because

(08:32):
it is such a really And I remember years ago
we also had.

Speaker 4 (08:36):
Jesu his name slips me Mayan Sushi. It's amazing chef.
Oh yeah, yeah, I know you're talking about now you
keep smashing your desk. By the way, you have to
stop doing that.

Speaker 3 (08:47):
It's very loud. I'm sorry because I'm just having a
brain meltdown. Anyway, he was talking about how you used
to fry them and make like a crab popcorn with them,
which sounded amazing and I never got a chance.

Speaker 4 (08:59):
To do it crab popcorn or yeah, I don't remember that.
I mean it does sound green crabs. Like I said,
I think of them always as fishing bit you know, yeah,
most people do. I mean, that's what I That's what
I thought they were, but I guess not right.

Speaker 3 (09:12):
Yeah, well that's what they I mean in Europe they
used a lot for stocks. They're used for all different things.
And then yeah, yeah, bun Lie, by the way, that's
our buddy.

Speaker 4 (09:19):
By keep hitting my desk.

Speaker 3 (09:22):
I know, why do you keep doing that? Because I'm
I'm an Italian man who talks with his hands and
I have.

Speaker 4 (09:28):
To That doesn't make it right when you're trying to
be a professional broadcast for Jacket. He's absolutely wrong. You're
absolutely right. Thank you, You're so right. I'm so wrong,
bun Lie. I mean, it's great love, Ben l Yeah,
Bun's a great guy, and I love that he's doing.

Speaker 3 (09:41):
I love that.

Speaker 4 (09:41):
Uh that uh, Chef David did that because I mean
he was a big proponent of that stuff. And like
you said, it's an invasive species. It's it's damaging you
know things. So it's happy to have that and we
can maybe control that population. But using it in food now, yeah,
it's taking it all, you know, it's it. Yeah, all right,
shout shout to Dave Standards. There we go our next
news story.

Speaker 3 (10:05):
Oh, I just love that. Drum roll right, So there
has been a cool thing happening at Yukon. Yukon developed
a compostable food packaging. Researchers at the University of Connecticut
have developed a startup called Seasoul that's working to convert
seaweed into compostable food packaging, offering a plastic alternative. At

(10:26):
the time. Oh wow, that's pretty cool. Yeah. I mean,
we have plenty of seaweed, that's for sure.

Speaker 4 (10:32):
And I'm along the coast Connecticut, big coast. I just
wonder if one of those things, like, let's say that
happens and in twenty five years we're now making you know,
compostable boxes out of seaweed, does also become We're getting
a shorte of seaweed. Now, I think seaweed is relatively sustainable.

Speaker 3 (10:49):
Yeah, I guess so.

Speaker 4 (10:50):
I just wonder like, if it comes down to a
point wherever we're using that to make so much stuff,
does it ever gets like, okay, hold on, we're using
too much of it?

Speaker 3 (10:57):
I guess not. But yeah, you know, the human species
are sort of like locus in that.

Speaker 4 (11:02):
All right, maybe maybe we should talk to David Standards
and see if he can get us to a well,
you know, our next new story boom Mood for Thought
expands with a big grant. The CT Food for Thought Project,
the non for profit for New Opportunities, Inc. Received a
million state dollars, significantly expanding its hydroponic lettuce operation in Waterberry.

(11:28):
Oh wow, grant will fund new werehouses and five new greenhouses.

Speaker 3 (11:32):
I mean that's great.

Speaker 4 (11:33):
I think that anytime you can take these warehouses and
greenhouses and you can like grow something that feeds people,
especially particularly in you know, you know, a place that
maybe getting great vegetables like that isn't you know, as possible,
then that's amazing. We should definitely do that, kind of
like our friends over at the Seafood Company that was
growing fish. And they were taking old buildings and turning

(11:54):
them into you know, aquaculture type places. You know I'm
talking about.

Speaker 3 (11:59):
Yeah, yeah, yeah, yeah they were there were there was
a place in Waterbury. They took up a a.

Speaker 4 (12:05):
Warehouse basically looking for here and make a bigger you're
growing fish in there. It's really clean.

Speaker 3 (12:10):
It was great. It was great fish. And you're trying
to think of the name too, aren't you. Yep, we're
just knocking a thousand here with all. We're just not
doing good. I know, why can't think of the name?
I can't think of anything right now? What's wrong with me?
What is it?

Speaker 4 (12:22):
I'm like happy fish, no super seafood. Huh huh uh.

Speaker 3 (12:29):
This is my internal monologue. Folks. You're getting there, You're
getting there. You're getting there. Come on, why can't we
think of it?

Speaker 4 (12:34):
Uh?

Speaker 3 (12:36):
We can't move on till we get this right.

Speaker 4 (12:38):
Gosh, they were at Mohegan that year with us. They
made a delicious fish dip. Yeah. Oh it was like
a smoked fish dip from like I think he was barramundi,
which I was so surprised. That was so great. Uh,
clean fish. I know, it's it's it's making me crazy
right now, we're to come back to it, I think,
and it's like ideal fish, deal fish fish, ideal fish.

Speaker 3 (13:02):
Wow.

Speaker 4 (13:03):
Yeah, thank you very much forby. I see the crowd
right they're not really You should.

Speaker 3 (13:07):
See the smoke in this room right now, folks.

Speaker 4 (13:09):
It's insane.

Speaker 3 (13:10):
I tell you what.

Speaker 4 (13:10):
I think. I have actual audio of our listeners right
now as we're doing that. Were just they were over it.
They were over it.

Speaker 3 (13:19):
Anyway, live show. You can call in and help us
recall things. But yeah, no, I think that's a great
thing to do it.

Speaker 4 (13:27):
If you're gonna take these places, there's lots of buildings
that are there, you know, going there and and turn
it into like a farm of some sort or you're
growing things indoors, and I think it's awesome, man, do it. Yeah, yeah,
Well apparently they sell all the food that they sell.

Speaker 3 (13:39):
Mostly let us funds all the nearby confused like funds
all these services for all the nearby communities. So that's
that this Food for Thought project is they're growing food
not only to feed people, but also to sell to
make money for other services too, which really cool. I mean,
people don't realize how much besides food, how much people

(14:00):
just need money for all sorts of things like you know,
toiletries and services and school books and right.

Speaker 4 (14:06):
You know, it's like the list goes on.

Speaker 3 (14:07):
So yeah, no doubt about it. I mean that that's
there's a lot. There's a lot to it, a whole
lot to it.

Speaker 4 (14:12):
And uh, I mean yeah, they're committed to growing healthy, neutral,
dense food for the community, providing living wage jobs and training.

Speaker 3 (14:18):
I love that. I mean that's some basic stuff.

Speaker 4 (14:19):
I mean, you know, you say these things and you
see these when you read something like this about a
organization and what they do, and they're doing good stuff,
and you hear you say like, oh, we're trying to
make jobs for people and give them Like oh, you're
trying to do what sounds like it's probably the right
thing to do. Okay, awesome, you know. I just yeah,
it's weird that you have to say that now, you know.
I hate that we have to say that it should

(14:40):
be a given.

Speaker 3 (14:41):
It is kind of a bummer.

Speaker 4 (14:42):
Yeah, you know, I'm not trying to be sad about it,
but like it just it just feels like every job
should be like that, Like a why I it to
I don't know, No one should have to be like that.
As my point, they're not doing anything wrong. I'm just
you know, don't miss it true what I'm saying. I'm
not saying they're doing something wrong. I'm just saying that
it's a shame that live in a world where they
feel like they have to do that. Yeah, it's a
it's a bummer, that's it's yeah. All right, Jeffy's next

(15:04):
news story.

Speaker 3 (15:06):
All right, let's move on to some happier things.

Speaker 4 (15:10):
How about there's a Wegmans come into Connecticut.

Speaker 3 (15:13):
Ay you ever been to Wegmans. Yeah, I'm from Upstate
New York where Wegmans was born.

Speaker 4 (15:19):
It's literally like a shopping mall for a grocery store,
shopping mall.

Speaker 3 (15:24):
It's hilarious. It's it's the greatest place ever. The Wings
of Life salad I have. Like me and my wife
used to walk to Wegmans when we were young before
wild cars and eat Wings of Life salads. Sorry, how
about that? What wasn't that? Well, it's like a salad
bar and they mix it up for you. It's like
Sweet Greens before there was a sweet Greens it was.

Speaker 4 (15:43):
Yeah, So, I mean I've been there there. They're known
for their prepared prepared. They're known for their prepared food section,
like tons of different prepared foods. I mean, can't before
to open. It's opening in Norwalk, is that right? That's right?
Hopefully as early as April. Okay, so getting there, we
getting there. I mean people will make trips do that
for sure. You see the canes opened here and uh

(16:04):
there was like lines outside the door. Wait that lining
up at night to get in there. That's I mean
the chicken finger place. Yes, and I'd eaten there. Yeah,
it was not I mean I wasn't.

Speaker 3 (16:15):
I wasn't impressed. It was like it wasn't whoa this is?
I mean, it wasn't like a lighter batter. It wasn't
extra crispy, or was the chicken fingers. I just deepry on.
I mean, honestly, this is going to be incendiary to
many people out there. I'm a I'm gonna stop at
the kernels.

Speaker 4 (16:33):
Before I yah, at least at least the kernels they
would get breaded there. You know, they weren't buying.

Speaker 3 (16:38):
Right there on the spot. Yeah, extra crispy, crispy. You know,
I did my time at KFC when I was younger.
Really yeah, yeah, you know you make extra crispy chicken,
you batter it twice.

Speaker 4 (16:48):
Yeah, that's the smartest move. You batter it up, and
then you put it back into that basket and dip
that basket back in the water and dumb it all
back in the flower again. Boom, and then they pressure
fry it. It's fried, and it's a it's a pressure fryer.

Speaker 3 (16:59):
Yep. I've seen that. I watched the thing on it
because I wanted to know the secret, and I'm telling
you it is still to this day, a two piece
with a biscuit, some gravy. It's hard to argue. Hard
to argue.

Speaker 4 (17:12):
We had Leads fried Chicken and Richmond growing up, and Leads.
You've heard me talking about leaves before Lee's fried chicken.
The lore of it is he was the colonel's cousin
that actually came up with the recipe. So it's a
lot like McDowell's. I remember coming to America mcdials, right,
So it's similar to that.

Speaker 3 (17:27):
It's it's it's uh.

Speaker 4 (17:29):
Instead of eleven urbs and spices, he had twelve verbs
and spices. It's on the wall, on the wall. Oh yeah,
it's hilarious. Leads fried chicken like a white beard. Yeah,
a little bit, a little bit where the colonel outfit
he wore just like a regulars like a Navy sergeant
outfit or something. I don't know, but like, uh, we'd
go on Monday nights for professional wrestling. On Monday nights,

(17:50):
we would me and all the friends would get like
a bucket of chicken, three different sides, two big jugs
of sweet tea.

Speaker 3 (17:55):
It was the best. It was so good, dude, a
bucket of chicken. There's not an how about the next
morning when that bucket isn't totally finished and it gets
in the fridge and you get it out of the sigh.

Speaker 4 (18:06):
Oh man, ice cold fried chicken.

Speaker 3 (18:09):
It's pretty good, dude. Oh man. All right.

Speaker 4 (18:12):
I don't know if that's a fall thing or not.
That's like a universe. Yes, well, we got to time
for a couple more news stories through a Jeffey Jeffy's
next news story.

Speaker 3 (18:20):
Next news story. I think this is the kind of
cool thing in Milford. There's a place called Wonder opening up.
It's a multi restaurant food hall. Yeah. Well, a lot
of talk about this place.

Speaker 4 (18:30):
Sixteen eighty Boston Road in Milford.

Speaker 3 (18:33):
It opened on October seventh, and it offers delivery, takeout,
and dining options, and it has like all these crazy restaurants.
I think Bobby Flay Steak is in there. I can't
think of all the names of the other ones in
mine even going to attempt to it. But there's like
local restaurants, and there's also a bunch of national, like
big kind of like name places in there.

Speaker 4 (18:51):
And the cool thing is you can get it all takeout.

Speaker 3 (18:54):
I mean, that's pretty cool.

Speaker 4 (18:55):
There was this. This place is getting all kinds of
attention when it first opened up a little while ago.

Speaker 3 (18:59):
And you know, I'm looking at it right now. What
do you think? I mean, I think it's great, man.

Speaker 4 (19:04):
There's some you know, I think it gives places, you know,
people who don't have the ability to go open a
brick and mortar restaurant to kind of an idea they
can go do this here, you know, which is kind
of cool. I mean, uh, bellies, it's a kid's a
favorite restaurant with menus just for them, which is pretty cool.
They got you know, Street Bird by Marcus Samuelson's in there.
Oh wow, you know, speaking of fried chicken, there you go,

(19:26):
Chaos Barbecue which is great. It's Texas style barbecue, royal greens,
this big salad, you know, chefy spin on like salads. Yeah,
we met yasas y a s a s by Michael Simon.
Mediterranean places not familiar.

Speaker 3 (19:42):
I'm down with that though.

Speaker 4 (19:43):
Michael Simon's a good dude. I mean a wing trip,
it plays a wing trip, Dafara pizza, Walnut, Jane place
called Room for Dessert. I mean all kinds stuff, Bobby
Flay steak like lime, salt, burger baby, so many different
things in here. But yeah, pretty cool man, It'll probably
do pretty well. This looks amazing.

Speaker 3 (19:59):
I think I love the idea that you can you
can get all this takeout and delivered, which is gonna
be a big deal. I mean, I think that's yeah.

Speaker 4 (20:08):
I think you're right. It definitely does off. A black
Rock turnpike actually says right, a Boston road.

Speaker 3 (20:15):
I believe it's. Oh, it's in Milford. I'd said, right, yeah, yeah, yeah,
sixteen eighty Boston Post Road. There it is.

Speaker 4 (20:22):
That sounds right, Boston Post Road. That sounds about right. Yeah,
they're at sixty eight in Boston Post Road right here
in Milford.

Speaker 3 (20:27):
Yeah, look at that.

Speaker 4 (20:27):
It's uh yeah, it's in the in the shopping center,
you know, great spot ten thirty am to eleven thirty
pm and go check them out. Lots of choices, lots
of restaurants, I mean so many places in there. I
mean Street burd is kind of worth going to for
Marcus Samilson's Pride check.

Speaker 3 (20:40):
And that's good stuff.

Speaker 4 (20:41):
Absolutely. I actually ate up there in Harlem and it's
so good, good stuff.

Speaker 3 (20:45):
Huh yeah. So another cool place that's opening up. You
got thirty seconds, Jeffy, all right in your town, New
Town a taco barn, a two story, two hundred year
old barn being turned into a taco restaurant. WI.

Speaker 4 (20:57):
I think it is great.

Speaker 3 (20:58):
Excited about that.

Speaker 4 (20:59):
We've got Taco Dea which is here, which is a
great spot as well. Hopefully able they'll get along and
we'll need to compete, but I'm excited to see how
they do. I know it's from a guy from Hartford
is doing this right, that's right, yep, But yeah, it
should be pretty good. I'm listen, I give it up.
If you've been the New time to eat, it's worth
a trip. There's some great restaurants up here. You know,
it really is it's it's it's pretty cool to see
man So Taco Barn opening soon. Got to check that

(21:21):
one out too, and also Neuva Mind and Good Old Day.
It's a lot of great restaurants for a new time.
But yeah, it's worth the trip for sure. We come back,
Jeffy and I gonna talk a little bit more about
some fall be a great job there on the news
by the way, talking about some of our favorite beers.
And there's some breweries you know. I don't know if
you guys ever heard of hot quarters dot com. They
put a list out of Connecticut breweries that are must visits.

(21:42):
We're gonna go check that out here when we come
back on Plumb of food stay right there. We're celebrating fall.

Speaker 3 (21:47):
Everybody. Happy Halloween, Spooky Day.

Speaker 4 (22:13):
Oh yeah, Happy Saturday friends. You know I told you
we're Plumb loved Foods hanging out with you on a Saturday.
We'll be here all day, friends, We'll be here from
three to five today hanging out with You're talking about
some great fall things to do. If you missed our
first break, you can download the show anywhere. To get
your favorite podcast, just type in Plumb of Foods and
you can get on there and see some of the
top news stories. We were just talking about in Connecticut
when it relates to food now, Friends now, one of

(22:36):
our favorite times myself and the big man over here
like to talk about some of those adult beverages and
things to drink. And Jeffy and I both used to
be big beer people. I've always was a beer guy, man,
I love beer.

Speaker 3 (22:46):
Still a beer guy.

Speaker 4 (22:47):
I mean I haven't been since I've been on my
journey of health because and here's the thing, Like it's
not that beer is so much like bad for you.
You can't have a beer or whatever. The problem is,
jeff Is I drink nine of them? Yeah, well, I
mean that's you've watched it. You have superhuman drinking skills.
I can only have two or three beers, so it's
like I'm still pretty safe. Well, I just know that's
the problem though. And like I love a Guinness. I

(23:09):
love Guinnis, I crave Guinness, And Guinness is one of
the lowest calar beers you can drink, so one hundred
and fifteen calories and one of those Canadas some refreshing. Yeah,
it's amazing. The problem is I would literally drink you
know nine of.

Speaker 3 (23:23):
Them and so first impacts. So that's hard to do. Well.

Speaker 4 (23:28):
If you buy three four packs, Jeffy, you drink all
that you pop up in that third one, and then
you know that coming home from work you have three
more guinness in the house to drink, which means the
next time you want to buy two four packs?

Speaker 3 (23:42):
What figure that math out? Like, I like, where your
head's at, Marie, so far with your microphone. I forgot
where I was.

Speaker 4 (23:52):
You think we're sitting here talking, just hanging out.

Speaker 3 (23:54):
We're just shooting the breeze like we always do.

Speaker 4 (23:56):
Yeah, yeah, but but beer, like you're a beer you
love fall beers. If you think of a fall beer,
like what pops in your head? Like, what do you picture?
Tell me what you're picturing? And you see a beer
in the fall. You're looking at it right now in
your brain. Just describe it to me fall beer. It's
it's a darker beer. It's probably some sort of brown
ale or a stout to me, or red ale.

Speaker 3 (24:19):
I think it's pretty good red.

Speaker 4 (24:20):
Ale as well. Red ales are great. Definitely an ale
though I think for sure not really an ipa to me.
You know more more, you know, I've actually also really
enjoyed a fruit forward beer, you really, yeah, like a lambic.

Speaker 3 (24:36):
Okay, okay, honestly for me, I winter time with that.
But yeah, I see what you're saying. Yeah, I mean
that's definitely a little more winter for sure. But I
mean I just start going that way for fall, but
definitely darker beers. I actually like beer more in the
fall than I do in the summer. In the summer,
I tend to drink like gin and like vodka. I
like those things, you know.

Speaker 4 (24:55):
I think that's what's interesting about beers in the fall.
And I was gonna say what you just said there,
Like I tend to drink the in the fall. I
got like a beer in the fall, you know. I
think it's just I think of it, like you said,
that darker color.

Speaker 1 (25:07):
You know.

Speaker 4 (25:07):
I sometimes think of like an Octoberfest. I think of
like a mars En, which is a you know, an
October beer they call it, you know, but they get
sometimes they can get too I mean, for lack of
a better way to manute, put it, like just heavy,
like syrupy. It feels like it's not syrpey, but it
just it feels like it's heavy and like especially some
of those cast scotch Ales and things like that.

Speaker 3 (25:25):
It's just too much for me. I can never do it. Yeah,
well they will.

Speaker 4 (25:28):
Yeah, those those casts and those scotch Ails and.

Speaker 3 (25:31):
Things like that. A lot of times they are really
really strong too.

Speaker 4 (25:34):
Yeah, the alcohols can be ten or twelve percent. They
give them to you and like it's crazy, like a
fancy little cup. You've ever been to a brewery and
you like order a beer and you think you're gonna
get a mug and it comes in like a stem
to like little pork glass.

Speaker 3 (25:47):
Yeah, it's pretty funny, Like, wait's what is this? What
did I just get?

Speaker 4 (25:50):
They're like, oh, it's twenty seven percent?

Speaker 3 (25:53):
You know what it's like right, it's our, it's our,
it's our. We call that the uh dreamier scotch Ale.
Enjoy that.

Speaker 4 (26:04):
We didn't remember that.

Speaker 3 (26:05):
Uh we tried that sam Adams wild beer. Remember it
was like the special Sam Adams beer comes out once
a year. Wasn't that really wild bottle?

Speaker 4 (26:13):
Oh?

Speaker 3 (26:13):
Yeah, I can't remember that. Yeah.

Speaker 4 (26:15):
Yeah, yeah, which is delicious too. I mean it's it's
pretty fun syrop.

Speaker 3 (26:19):
Was Well, that's definitely more a winter beer too, though.

Speaker 4 (26:21):
I think I'm with you. October fests, October fests, and
pumpkin flavored beers.

Speaker 3 (26:27):
Yeah, yeah, I think that's that's that's that's the way
to go. That's the time here. That's what it is.
It's pumpkin beer, well flavored beer this time of year.

Speaker 4 (26:34):
Hop Culture hopculture dot com national website there put out
a list of Connecticuts must visit breweries in the fall,
and I thought maybe we'd go through here into little
ranking and see which ones you've been to and haven't
been to. And I used to go to all these
all the time. I wish, you know, our friend Dan
the Spice Man should have been with us here too,
because he was a.

Speaker 3 (26:52):
Brewer god for years. He's a huge brewer guy. Yeah,
not anymore, but he was. Yeah.

Speaker 4 (26:56):
Yeah.

Speaker 5 (26:57):
You know.

Speaker 4 (26:58):
It's funny because we keep saying things like not anymore
or I don't drink beer anymore. But I think you're
seeing a lot more of that though these days. Like
I think I think at one point Connecticut had like
one hundred and twenty eight breweries and it's definitely gone
down some now because I think the amount of people
who drink beer in the past ten years has definitely
gone down don't you think.

Speaker 3 (27:13):
Yeah, well absolutely, I think there's a lot more options too,
and I think people are looking for lower calorie options
and like less carbs and all the you know, million
and one things.

Speaker 4 (27:21):
Yeah, but let's talk about some of these breweries here.

Speaker 3 (27:25):
On the list.

Speaker 4 (27:25):
I mean, in no particular order. It doesn't look like,
but you know, some of the best breweries of business. Connecticut.
Fox Farm Brewery over in Salem. I've had some of
these beers here. They've got some, it says one of
their perennial favorites, favorite or retired Juicy Bruis and Spooky
Bruce Festival. Fox Farms, I said they constantly wows them. Yeah,

(27:49):
it's a great spot.

Speaker 3 (27:49):
They said.

Speaker 4 (27:50):
It's a great place to go with your dad, which
is pretty funny. It's in a gorgeous nineteen sixties dairy barn,
you know, so it's interesting. It's like a it doesn't
feel like it's a big place. It's a place that
people do know if you're a beer guy. You know
Fox Farm. Yeah, yeah, I actually don't know that brewery.

Speaker 3 (28:06):
It's fine.

Speaker 4 (28:07):
A lot of connected breweries, and that's one I've never tried.
Their Hearthbound Porter is apparently a very great beer, like
a top twenty beer.

Speaker 3 (28:15):
Yeah. The Hearthbound Farders is Border Porter, Yes, I just
read that as well. I think they it's a thirty
acre farm too.

Speaker 4 (28:24):
It's a huge place that's wild.

Speaker 3 (28:25):
Yeah, so we gotta check that one out. I'd love
to get back up to there and see that place.
That sounds great.

Speaker 4 (28:29):
Counterweight Brewing Company also very well known over in Cheshire.
Chesha's got some great food too. Is a great hot
dog place there. I've heard t he give yourself a
great hot dog sandwich over in Cheshire and go see
Counterweight Brewing Company.

Speaker 3 (28:42):
Yeah, a great place.

Speaker 4 (28:43):
They do like a lot of stuff with wild yeasts
and like wood aging on some of their stuff, which
is awesome.

Speaker 3 (28:49):
You know.

Speaker 4 (28:49):
I think when I think of counterwa I think it
like super hoppy beers, which was never my thing, but
I know people who do love that though.

Speaker 1 (28:55):
You know.

Speaker 3 (28:56):
Yeah, I actually I went through a big IPA double
and triple, I p a farmhouse, I p as all that,
and uh, Counterweight was one of my favorites for a while.
It's tough, man.

Speaker 4 (29:05):
I think sometimes those those hoppy beers are just so
hard to drink for me.

Speaker 3 (29:09):
I mean, like I can never. I don't know, I
just I get into the citrusyiness of them, and like
the the punchiness of them.

Speaker 4 (29:16):
They're so bitter it feels like you almost want a
midller lighte afterwards beause you're still thirsty.

Speaker 3 (29:20):
Yeah, I guess for me, I just like I crave
that that bitter flavor. It's almost like a you know,
like a different flavor, right, you can't get anywhere except
in an I p A. You know, Yeah, I really
once I got into it, I started to, like, really,
I still crave a good ip every once in a while.
I actually just bought two, uh you know, when I

(29:42):
was getting our our cockail.

Speaker 4 (29:44):
Yeah, yeah, awesome. Well that's great. Also on the list
here Oe C Brewing over in Oxford. I mean, they're
very well known brewery. They got some great stuff. They
do some sours and some a lot of stuff with uh,
a lot of fun things with hops like so what
I'm trying to say. And they do a lot of
what they call spontaneously fermented sour beer, which is interesting.

(30:05):
And you're a big sour guy, aren't you.

Speaker 3 (30:07):
Yes, I love it. That's a sour ale, which I love.
A sour ale it's just it's it's so tart and
like uh dry, and I just it's a it's a
really to me. I I like sours a lot. I
just I just like that that that kind of like
off flavor and that like.

Speaker 4 (30:22):
Yeah, they do a lot of unfiltered and unpasteurized stuff too.
I mean it's a great So all these places we're
talking about, these are great trips to go to, like
you know, on a Saturday afternoon or something. I mean,
especially this time of year. They usually have great places outside.
You know, the leaves are changing. It's just fun to
go sit out there and have a beer and look
at stuff.

Speaker 3 (30:37):
So you know that sour red ale sounds amazing. Cherry
nokes wonderfully tart would finish.

Speaker 4 (30:44):
Yeah, yeah, I mean I'm not madginting this list far.
I think they're kind of hit. They kind of nailed
it here. There's something I mean, there's some some big
names on here, obviously, but like, I mean, it's all
pretty good stuff. I think, mm hmm uh next time,
of course. I mean, this is the mean legendary Treehouse
Farm breweries up here on Woodstock, which is you know,
almost like driving to Egypt. It feels like sometimes, But

(31:05):
you know, Treehouse is great. I've been there once. You know,
they they they just have great beers. I mean they're
known for their great beers.

Speaker 3 (31:12):
You know, they say.

Speaker 4 (31:15):
Their fruit trees have a hypnotizing effect on the soul,
so whatever that they're also you get great ciders from
them too, actually beers, yeah, well known, very very well known.
Tree Yeah, lots of Treehouse beers before. They're fantastic. Their
I pas are next level. Do you think places like
I don't know, like where it's warmer weather have great breweries.

(31:35):
So I know it sounds weird, but like the more
and more we're talking about beer, the more like I'm
starting to associate with fall and I feel like, I
don't know, like Arizona. I know they've got great beer
in Arizona, but it's hot. I feel like it doesn't
work as well for me. Is it a mental thing?
Is it because we're new Englanders?

Speaker 3 (31:48):
Well, I think because we're new Englanders, and I think
like for us, I think when it starts getting colder,
I start packing on a little pounds as far as
like the food I.

Speaker 4 (31:57):
Want to eat, and I want comfort food high and
weight exactly.

Speaker 3 (32:01):
And this bear likes himself a beer and.

Speaker 4 (32:06):
It's it's it's like football's on. Yeah, you know, you're
having chili and chicken wings, and a beer just goes
with that so good, you know.

Speaker 3 (32:14):
Yeah, it does, no doubt about it.

Speaker 4 (32:16):
It also goes great with barbecue though. So if I'm
in Arizona, but I would probably be drinking a light
beer or a sour.

Speaker 3 (32:21):
Far around Arizona just because the weather.

Speaker 4 (32:22):
I think the weather, it's like for me, it leans
like a pilsner when it's hot, I want a pilsner.

Speaker 3 (32:28):
Yeah.

Speaker 4 (32:28):
I think it's funny how weather really does dictate like
types of food we eat or things that we drink.

Speaker 3 (32:33):
It definitely plays a role in that. Mm hmm.

Speaker 4 (32:35):
It's interestingly definitely. Also on the list here is Kent
Falls Brewing Company. One of my favorite beers of all times,
that Kent Falls. That's obviously in Kent, Connecticut. Yeah, it's
a a great, great, great, great brewery. Man. They do
some great stuff over there. They're doing a little bit
of a They do some cider stuff going on there too.

(32:56):
They minimize waste through composting spelt spent grains and roots
and hops and yeast and trub and.

Speaker 3 (33:01):
All that sudden.

Speaker 4 (33:02):
They renewanced stuff, which is pretty cool, and they maximize
me but energy sourcers through a photo voltaic solar panel.

Speaker 3 (33:10):
Jeffy, I don't that's of me either, but that's what
they do. That's what they do.

Speaker 4 (33:15):
Thank god they're doing that. I mean that's really Yeah.
And so it's actually the whole place sets on a
farm and they have pigs and stuff there, and the
pigs also eat some of the spent brains. It's just
it's all kind of one big moving place.

Speaker 3 (33:26):
Yeah.

Speaker 5 (33:26):
Yeah.

Speaker 4 (33:27):
And and they have an acred devote to hops as
well as an acre and a half of just cider apples.
It's it's pretty cool, man. Yeah, that's awesome.

Speaker 3 (33:34):
That's in port Chester.

Speaker 4 (33:36):
Yeah, well, no, they're their distillery is, oh the Stiller
is in port Chester. Yeah yeah, yeah, the distillery is
the breweries and some of their esoteric styles like a
grotzer or a Polish smoked wheat beer.

Speaker 3 (33:48):
Yeah, that sounds amazing. Golden Mild was one of my favorites.
Golden Mild, yeah, because you know that's kind of where
that sounds like it's a right up your ally, yeah,
you know, you know.

Speaker 4 (33:58):
But yeah, so a great spot there Kent Falls, and
it's just it's also beautiful up and can't even been
up there. To go up there, especially this time of
you're absolutely go. Just definitely worth a day trip. New
Park Brewing I'm not familiar with throughout of West Hartford.
Is it still around? I feel like maybe they closed.

Speaker 3 (34:16):
I don't know.

Speaker 4 (34:16):
You can look it up for me and Tally, but
they open in twenty seventeen. Well crafted beers. They do
juicy ip as, full body triple IPAs, immensely fruit sours
and yeah, co founder John Doyle likes to experiment with
his ipa so that it's pretty fun. But yeah, I've
never been here, but yeah, it sounds great.

Speaker 3 (34:36):
So they do.

Speaker 4 (34:39):
Like a recent beer they've done, for instance, it's called Trace.
It's an American IPA with a soft red wheat flakes
and malted white wheat and citra motukia hops.

Speaker 3 (34:48):
So there you go. Yeah, I believe they're still open.

Speaker 4 (34:52):
Okay, good good, So New Park Brewing Company, go check
them out in West Hartford.

Speaker 3 (34:55):
And one of my favorite awards on.

Speaker 4 (34:57):
A lot of their beers too, it's oh nice.

Speaker 3 (34:59):
Illumine Earn the Punch The Punch October fests Eastern USA.
Badge right, they have like a the Okay, well great,
that's fantastic. Good. We don't to sit here and read
things a while.

Speaker 4 (35:14):
But yeah, Two Roads Brewing Company obviously is a legendary
brewery here in Connecticut, but Two Roads Brewing an area
to experimental brewing. Their other section they opened up a
couple of years ago out in Strafford, you know, basically
down at Bridgeport. Totally worth the trip. Two Roads, I mean,
who's no. Two Words Brewing Company just.

Speaker 3 (35:31):
A great spot.

Speaker 4 (35:32):
I mean yeah, people travel them all over the place,
and Two Roads is now available all down on the
East coast. They've really grown, which is pretty cool. Yeah,
it makes me up sick. I had a chance to
go work. I could have worked for them years ago.

Speaker 3 (35:39):
I never did. Yeah no, I mean I mean I
would love to. We should. We should talk to them.

Speaker 4 (35:45):
And link up and do something with them again, because
they were just their their beer is really good.

Speaker 3 (35:50):
M hmm. It's really good, and it's like the flavors
are really good. They're well thought out. They're not like
two outside the box.

Speaker 4 (35:56):
And when they are they actually nail it, you know,
it's not like they do sometimes she get like, you know, oh,
this is a you know, vanilla chocolate chick peanut butter
coffee ice cream beer, and you're.

Speaker 3 (36:06):
Like, yeah, they really they really nail it.

Speaker 4 (36:12):
Yeah, I mean they do. And you can go there
and like, you can go to their place. They call
their area what's it called again, the Area Area to
Experimental Brewing and where they do all kinds of fun
different things. They're making all kinds of crazy stuff where
they've they're also a lot of cool things where they're
like restoring some wetlands and they have a Potacola garden
and uh yeah, and you can try something that they

(36:32):
call the Two Roads Peach Jam, which is great if
it's on tap. It's a great beer. They say, I
haven't had that one yet, I want to try it.
And their Juicy Hazy was probably the only IPA I
really liked. So yeah, definitely if you haven't been the
Two Roads, I mean if you're a Connecticut of course
you've been the Two Roads, but like Two Roads is awesome.
They they're definitely like a they're not going anywhere. They're
doing just fine.

Speaker 3 (36:51):
Whoa they they they brewed a beer. Listen to this
one of their experimental recipes is called Pineapple sour d
and it's a hazy, juicy i PA brewed with pineapple,
hemp harps and turpene extracts and terpenes are the what
give marijuana and cannabis. It's smell so it's it's like
some wild beard smells like weed. Yeah, yeah, I'm all in.

Speaker 4 (37:18):
I'm like, I love these guys.

Speaker 3 (37:19):
That's hilarious.

Speaker 4 (37:20):
Next on the list to is Rhythm Brewing Company. One
of my favorite beers here. Yeah, really good. Alisa Bowenes
Marcado who is She's the founder of it, so they're there.

Speaker 3 (37:31):
Beer is awesome.

Speaker 4 (37:32):
We actually, uh we co packed a beer with her
for my client's house in the summertime for the floora
talk ale comes from and Brewing Company. Yeah, it's a great, good,
great light beer. She does a great job with it too. Yeah,
she she really does. She loves her beer and she's
doing great things and she's you know, she does a
lot of stuff to help out with things around the town,
around the town, around the state as well. She does

(37:53):
a Rhythm Unfiltered lagger, which is just a delicious light logger.
I'm sorry it's not light and the light logger is
the Blue Lagger, which is unfiltered, and it's just it's
a great summer beer. It's just a really good I
mean it's actually even good this time of year. Two
of I was thinking about it, like you're watching footballor something.
It's a great beer to have. So Crisp mm hmm,
Crisp being delicious one of my favorite things. So they
don't actually have a brick and mortar yet, but you

(38:15):
can get her from all kinds of stories. You can
find them everywhere else, and of course you go to
her website. You can get more information there as well.
Rhythm Brewing Company, Rhythm Brewing I that's what it's called.
And you can actually used the thing, he says, check
the Rhythm Finder to find out where you can find
her beer. It's well worth it too, I'll tell you
it's not. And sometimes you get some of these beers, now,
these craft beers, like it's a four pack of them,

(38:36):
and it's like twenty six dollars for four. You know,
her beers aren't like that. It's a regular six pack
of beer. I think it costs like eight nine bucks.
But good stuff. I thought I liked.

Speaker 3 (38:46):
Jeffy, Yeah, no, you turned me on.

Speaker 4 (38:47):
I am a big fan. Yeah, New England Brewing Company
up in Woodbridge. You know, also another like classic, you know,
New England Brewery. Basically New England Beers I think about.
I mean, they uh make great beers, well known. I mean,
I pas are awesome. You know, also been called NEPCO.

(39:08):
Remember done, I haven't done in a while. That's what
people call the Nevco. But yeah, great stuff there. So
have you ever been over there? You had a New
England Brewing Company of beer? I've had a New England Brewery.
I've never been to the brewery, but I've definitely purchased
one before. Yeah. Uh. And they're over in Woodbridge, so
you're near New Haven stuff.

Speaker 3 (39:24):
There's a place on fifty second called the un of Beers. Oh,
it's a huge beer distributor that I'll go to sometimes.
And there's also a place called the World of Beer
down here. I think they've seen World Beer. That's a
corporate in the back. Yeah, and it's but they have
like every state, every section, you know, all the popular

(39:44):
breweries and I you know, for a while I'd be
going there and you know, spend one hundred bucks every
weekend sure.

Speaker 4 (39:49):
By just singles and just really just to taste all
the different Yeah, tastes different stuff, right. I love when
you make around six backer. That's pretty fun to do. Yeah,
that's it's Wegmans. Since I was a kid, they've always
had that do that. Ye, so you know hop culture.
I think they kind of nailed it. That's some pretty good.
I mean, I don't have a problem with any of
those breweries. That's all there.

Speaker 3 (40:06):
I mean that it's great places. Those are great. Those
are great. I would in a heartbeat got any one
of those places if you wanted to take me. I'm
just saying, like, you know, just thrown it out there.

Speaker 4 (40:15):
You know, some of the beers I missed, I just
I don't even I don't think it's Ryan anymore. Killian's
Irish Red was one of my favorite fall beers.

Speaker 3 (40:20):
Remember that beer. I do remember it like I wanted
to like it, but I remember it was nothing liking it.
I always thought beer was great. That was great.

Speaker 4 (40:29):
And also I haven't seen them in forever, but I
used to love a good Saranac. I feel like Saranac
was like the first like real craft brewing company.

Speaker 3 (40:35):
So Sarahac close to my heart. Upstate, New York Brewery
love it. But they're gone now, aren't they.

Speaker 4 (40:41):
Yeah, In fact, I believe it or not, Pappy did
a few of their labels.

Speaker 3 (40:45):
Pappy is your father in law, my father in law. Yep,
but yeah, that I always love to get.

Speaker 4 (40:50):
I feel like Saranac was like, you know, oh, I'm
buying a craft beer six pack here, but it was
never that expensive, which always thought was great. And they
had a couple of really good beers. I did a
dinner with them years ago, actually really pop up dinner Saraha.
Paired their beers with a bunch of different courses we made.
This is probably in twenty fifteen, twenty thirteen, something like that,
somewhere around there, a long time ago. But it was

(41:10):
a great dinner. Did it a but a butcher shop?
Which is pretty fun. What's a beer you liked that's
not around anymore, Jeffey, I do? You haven't seen this
a long time that you know? We used to be
one of your favorites. And I don't mean like Milwaukee's
best or natural light, you know, for an ice house,
remember ice house?

Speaker 3 (41:25):
Come on, you're leaning back from your microphone again, because
I had to think, I mean, listen, I I drink
a lot of Yngling. Yeah, I enjoyed Pennsylvania boy right there. Yep,
I enjoy a nice Engling. Yingling is always that solid beer.

Speaker 4 (41:43):
If you go traveling somewhere and they have Yingling on tap,
it's gonna be a solid drink. You're gonna be okay
with that. You're gonna be happy with that. You know
what you're gonna get. It's a good beer.

Speaker 3 (41:50):
Yeah. Until I started getting really into IPA's, I was
really into stouts and stuff. I used to love Sammy
Smith's oatmeal stouts like it's like an English beer. I
believe it's great.

Speaker 4 (42:03):
Yeah, I'm saying it came like that, like oddly shait.
It's a weird little shape bottle almost like it was like.

Speaker 3 (42:07):
A mouthwater bottle or something kind of Yeah, and they
or they're like in like almost like a twenty two
ounce spot. Yeah like that. Yeah, you know.

Speaker 4 (42:13):
I'm also I've always been a big Sam Addis fan.
Sam Adams Regular Boston Al has been a great beer.

Speaker 3 (42:17):
I love that one.

Speaker 4 (42:18):
Sam Matter's Winter Lagger was one of my favorites too.
I was at the Winter Logger was really really great
and there October fests for me. Sam adds Octoberfest. They
nail it every time. That's a good beer.

Speaker 3 (42:27):
I remember Sam Adams cherry Wheat was the first fruit
beer I ever tried that, and I.

Speaker 4 (42:32):
Was like, oh wow, this is interesting.

Speaker 3 (42:34):
Oh I didn't. I could never. I never liked those beers.

Speaker 4 (42:36):
Yeah, I'm a fretty guy.

Speaker 3 (42:38):
Oh okay, well there you have it.

Speaker 4 (42:41):
But yeah, I still think my go to is going
to be Guinness. But I'll drink Guinness any time of
the year. I may have to start going back to
having a Guinness once a week because I just really
like a Guinness and one Guinness isn't gonna hurt me. Jeffy, No,
one Guinness isn't gonna hurt you that bad.

Speaker 3 (42:52):
But one Guinness once a week, maybe Guinness. Maybe, maybe
I'm all for a Guinness to day. I've heard he
keeps the doctor away a little mother's milk.

Speaker 4 (43:01):
When you're feeling bad, have a Guinness. When you're feeling sad,
have a Guinness. When you're happy, have a Guinness. I
think that's a great way to put it. You know,
have a pint or two, you know, I don't know, Well,
there's some of our picks and looks at some beers
for the fall. You can try and listen, take a trip,
go check out some of the connective breweries. Man, they
got some great stuff going on. You can see even

(43:23):
things like hopculture dot com. We're talking about it, and
you know, we love good beer. I mean, it's awesome.
So go give a try, you know, stay away from
those bud lights and stuff. When we're talking about just go.
We have great local beer. Go buy local, you know,
good beers. And those day trips are really fun. A
lot of times you can go there and hang out.
There's bands playing. Most places even welcome kids. It's pretty
cool and you know, don't be afraid it can be
a family thing. We come back, friends, we're gonna be

(43:44):
hanging out with our new friend Gordon from float House.
He's got some THC beverages that we're gonna try and
talk to him. It is basically beer, basically a non
alcoholic but THHC laced beer. Baby, that's right, plumblve foods
back in this minute.

Speaker 6 (44:03):
Gordon, Well please on the rise. He'll knock you out
with fladhouse vibes.

Speaker 4 (44:10):
It's a beer but no.

Speaker 5 (44:13):
Wow alcohol inside.

Speaker 4 (44:18):
There's th but just a load dose with.

Speaker 1 (44:22):
Every can you can get close to the Connecticut part.
It's the future, the elution of drinking.

Speaker 5 (44:38):
I'll say it once in in case you're listening, this
isn't Gordon will play blood house beer, plumb.

Speaker 4 (45:11):
Little foods here on a Saturday, hanging out with you.
W I c C Chef loves chef, Jeffy, Jeffy. I
don't know if our guest is going to appreciate that
song as much as you did. You were bopping your
head an awful lot there, so I'm not sure, buddy, listen.

Speaker 3 (45:22):
I'm just I'm just saying I do my I do
my research, and I think that's a vibe. Okay, I'll
take it. I'll take it. Obviously.

Speaker 4 (45:30):
The new song from our house band, the Flames, Uh
just called Gordon Welpley, which, by the way, is our
guest who's.

Speaker 3 (45:36):
Joining us right now.

Speaker 4 (45:37):
He is the founder of a floathouse, which is we
were talking these beverages for the for the fall, so
this is a great kind of segue into it.

Speaker 3 (45:45):
Yes, you know we're excited about this.

Speaker 4 (45:47):
Uh. Floathhouse is as a THC. I'm't have Gordon takes
i' tell you about that. I will, but he is
the founder of Floathouse. Uh it is a non alcoholic
broom with a little light low dose th HC and
definite and I have had a couple of taste and
see what we think. And I'll tell you what it
is remarkable. I'm a big fan. Ladies and gentlemen joining
us right here on the program right now, our new

(46:08):
friend Gordon Wilthy from float House.

Speaker 3 (46:09):
There is.

Speaker 2 (46:11):
What's up?

Speaker 4 (46:11):
Brother?

Speaker 2 (46:11):
How are you?

Speaker 3 (46:12):
Man?

Speaker 2 (46:12):
Hey? Guys man? That song.

Speaker 3 (46:16):
Really I never know, I never know.

Speaker 4 (46:18):
I get worried it started playing, and I'm looking at
Jeff going, what in the hell is this?

Speaker 3 (46:23):
He's like, just what, It's good. It's good.

Speaker 4 (46:25):
It's good.

Speaker 3 (46:26):
Now.

Speaker 2 (46:26):
I feel that we'll go right into kop demon Hunters
sort of.

Speaker 3 (46:30):
Okay, there we go, see see catchy. It's a vibe.

Speaker 4 (46:34):
I'm telling you people are going to be singing it
everywhere they go.

Speaker 3 (46:36):
I'll send you a copy so.

Speaker 4 (46:37):
You can play it loik at that you can play
it anywhere you go, and you'll and you'll be all
set with your own inter music. You're sure your wife
she's gonna die when she hears that. Floatouse man, let's
talk about this. I've got the THHC light here in
my hand. I drank a couple of these to taste it,
and wow, it really does satiate that beer vibe.

Speaker 3 (46:56):
I did not expect that.

Speaker 4 (46:57):
I thought, much like we said off air when Jeff
was talking, and there's going to be more like a Seltzer.

Speaker 3 (47:01):
It's it's definitely a beer.

Speaker 2 (47:03):
Yeah, well, technically it's a brew because we are not
making them all beverage. We can't call it a beer,
but it is. It looks like a beer, tastes like
a beer. Is a brew fortified with just a little
bit of float.

Speaker 3 (47:16):
Man, it is. It's amazing.

Speaker 4 (47:18):
And when you when you make this, can you talk
about the process at all for us or is it
like proprietary you don't want to say it out loud
kind of thing.

Speaker 2 (47:23):
Yeah, on a high level, happy, happy to talk about it.
You know, we are brewing a you know, it is
a malt based fermentation that undergrow that we have a
partner do off site. We have to remove it from
here in order to be able to produce this and
sell it and cross state lines with it. You know,

(47:45):
long story short, it is a complicated process to do
it and execute something that tastes like it should, which
in this case, with a light, it's supposed to taste
like your favorite American lightlogger, you know, not a complicated beer,
but crispy and delicious and.

Speaker 4 (48:00):
It's you know, Jeff will tell you like I either
I was always a Guinness guy or I like a
nice light. I mean this, this checks every box in
my category. And you don't get hungover.

Speaker 2 (48:11):
Man, it's the best part.

Speaker 4 (48:11):
Man.

Speaker 2 (48:12):
You know, we're we'll have to get some of the
nitro style we're doing.

Speaker 3 (48:16):
Which is going to be it's exciting, just like a guinnis.

Speaker 4 (48:19):
Wow, that's exciting. So Jeff, you you were just tasting
this for the first time. What are your thoughts here?

Speaker 3 (48:23):
I mean, I gotta be honest. It tastes like yeah,
it's it's like an it's like an ice cold like
I just grabbed it out of the fridge, so smashable.
This it just reminds me of like a very very
drinkable beer, like like a you know, ice cold football
out of the cooler beer. It's like a bud light
of course light a good light beer.

Speaker 4 (48:42):
You know. It's but it's forty calories, yeah, which is
amazing because it's like, you know, I don't think I
have any.

Speaker 3 (48:48):
Drinks in my fridge that are forty calories.

Speaker 4 (48:50):
Somehow your water, your water's one hundred and ten. I
have no idea how you pulled that off.

Speaker 3 (48:53):
Yeah, I don't either do I.

Speaker 4 (48:54):
It's just a bacon fat so Gordon talking about this quick.
So when you were making this some of the things,
like Jeffy brought up that it was its forty calories.
Is that just by default or is that something you
guys were attempting to try to do, like to try
to make it a local thing, or is it just
kind of happen.

Speaker 2 (49:07):
Well, it kind of a little bit of luck on
that we weren't shooting for specifically that low, but the
way it ended up, you know, being produced and then dealcoalized,
we ended up at that really low rate and compared
to other non alcs, you know, you look at like
a Sierra Nevada for example, their Golden Ale I think

(49:27):
is ninety five calories. So it's great not out beer,
but you know ours came in right at forty and
the IPAs at forty five.

Speaker 3 (49:36):
Wow. That's so that's awesome. That's great.

Speaker 2 (49:41):
It'd be a lucky thing for my beer belly.

Speaker 3 (49:46):
Yeah, I think I could see that too.

Speaker 4 (49:48):
I'll tell you, as a person who loves beer, this
really definitely say sh that vibe for me.

Speaker 3 (49:53):
And you've been around since May? Is that right? Not
that long?

Speaker 2 (49:56):
Yeah? You know, it took us about eight months to
build this place out and go through and get all
four licenses we needed from the state of Connecticut.

Speaker 4 (50:05):
You can talk about that really quick. What are those
four licenses you have to have?

Speaker 3 (50:08):
I think it's really.

Speaker 2 (50:08):
Interesting, right, So for the beverage, you know, they have
a requirement to be a non out beverage license producer,
so we had to get that license first before applying
for the five thousand dollars a year infused beverage producer license.

Speaker 3 (50:26):
Just a little bit of money, huh.

Speaker 2 (50:28):
Yeah, And that's you know, if you buy this in Connecticut,
you're gonna be paying a dollar per can tax at.

Speaker 4 (50:35):
The register on and you see eight dollars per can.

Speaker 2 (50:39):
One dollar. That's insane.

Speaker 4 (50:42):
Yeah.

Speaker 2 (50:42):
Yeah, it's four dollars a four pack. That's the maximum amount.
We can't sell you a six pack. We can sell
you a four pack and it comes with four dollars
going directly to the state.

Speaker 4 (50:50):
How about that, I guess they're going to do at
least making money off of it.

Speaker 3 (50:53):
I don't know. I guess it's it's and it's not
just in Connecticut. I'm in New York and I picked
it up in New York City and uh I got
it at the un of Beers and which I thought
was awesome.

Speaker 2 (51:05):
Yeah, so we do not distribute to New York and
purposely stayed outside of New York until they have regulatory
clarity on it.

Speaker 3 (51:13):
So guess what, that's insane. You must be that hot
that they they they got it, I and I and
I got it on.

Speaker 4 (51:21):
I got a door dash guy get it for me,
which even crazier, which is like, so it's like what a.

Speaker 2 (51:25):
What a time to be alive?

Speaker 3 (51:26):
Man?

Speaker 4 (51:27):
Right, it really is. Man.

Speaker 3 (51:29):
The thing I was going to say is, uh, you
know I work in the cannabis industry as well. I
know people in it, and uh, you know here in
New York we have different rules. But you decided to
go hemp derived THHD, which kind of allows you to
kind of go state to state a little bit.

Speaker 2 (51:42):
Yeah, it kind of opens it up.

Speaker 3 (51:44):
You know.

Speaker 2 (51:44):
Initially I was trying to launch in the wreck market
in Massachusetts, and you know, long story short, I had
three different facilities fall apart on me kind of at
the last, you know, eleventh hour, and I'm glad they
didn't work out because HEMP derived was just kind of
coming up. And as far as like, you know, access

(52:05):
to a much bigger audience, it's federally legal as long
as you're below that point three percent by dryway, you know, TC,
it's okay. So if you've got you know, one point
sixty five grams of carbohydrates in your in your drink,
for example, then you could have five milligrams and be
federally compliant.

Speaker 4 (52:25):
Interesting man, And so the three milligrams that's dictated by
the state, that's the most you can do, right, Yeah.

Speaker 2 (52:31):
It's limited to three in Connecticut, but you know, Rhode
Island is five, but it's one milligram per serving max.
Five per container. New Jersey doesn't really have rules on it.
In New York, it's supposed to be one milligram of
TC maximum in a drink to fifteen milligrams of CBD.
And that's just around here. You know, every every state
is totally different. It is a mess.

Speaker 3 (52:54):
So I was curious. I showed you I was.

Speaker 4 (52:55):
I've been kind of drinking these gigglies I like and
it's like a THC cocktail selstress situation there. I like
them a lot, but you know, there are ten milligrams
in here. But when you look at the can, though
it's a serving size, is half a can, so it's
actually a five milligram. Is that something you could ever
get away with here? Where you did, like, you know,
could you make a like one like a twelve ounce
or like a you know, a twenty four ounce can
to make it two servings?

Speaker 3 (53:15):
Like how could that work?

Speaker 2 (53:17):
Non Connecticut? They they really they put a firm liment.
If we go zero point one above three is considered
cannabis and illegal, but we are allowed to produce higher
dose products for other states.

Speaker 3 (53:31):
Interesting cap out at ten milligrams. Interesting, Yeah, I mean
this stuff tastes.

Speaker 4 (53:36):
It really does taste like a great beer and not
even like a like a like a I said the
term bud light earlier, and I I don't mean to
say that, but just to kind of give your body
an idea of kind of where it's going. It definitely
is better than that. But like Crispy, big fan of it.
I mean, the delta nine is, that's what it is
delta nine, right, Jeffrey, he's an expert on this.

Speaker 3 (53:55):
Yeah, it is. Well, Delta nine is a hemp for OFTG.

Speaker 4 (53:59):
Yeah, so is that different than RIGOTC.

Speaker 2 (54:03):
So when you're stay buying flour from a dispensary, you're
gonna you're going to see a TCA content there and
then as you combust it decarboxylates and turns into delta
nine TC.

Speaker 4 (54:15):
So there's some massive words they just said that dumb
people like me to understand what's decomboxylate?

Speaker 3 (54:19):
What does that mean?

Speaker 2 (54:20):
Decarbox late Essentially, it's just a reaction that happens when
you light it on fire. Oh so you're heating it
up and.

Speaker 3 (54:28):
Or just say when you light it on fire, this
happens when you light it.

Speaker 2 (54:31):
Up, it turns into delta nine THC. So it's the
exact same thing. It's just derived from hemp.

Speaker 3 (54:37):
Insa of cannabis, and you still kind of get that
that feeling from it.

Speaker 2 (54:43):
Exact same exact, same feeling. So the you know, TC
is THC is TC.

Speaker 4 (54:49):
So for a long time it was a talk of
like sativa and endica and does any of that have
any relevance to being delta nine derived, so.

Speaker 2 (54:57):
When you for us, we're using isolated TFC, so it
doesn't come with the rest of the entourage, the minor cannabinoids,
the terpenes, the flavonoids, everything that contribute and can you know,
give you a different high or experience. In Connecticut, we're
currently limited as far as other minor cannabinoids that we

(55:19):
can use, and just to TFC and CBD, even the
non intoxicating ones who can't use CBN. Originally I had
TTCV in there, which is kind of like the ozembic
of weed as far as cannabinoids go. It's energizing and
appetite supressing and just a great time. I yeah, we're
going to be able to hopefully start using that again

(55:41):
and put it back in because like that's a that
is a party beverage.

Speaker 4 (55:44):
That sounds great, a great way to handle that's awesome. Yeah,
we would probably not when you do that. I guess
I don't understand the rules that from the state. You know,
Just who do we have to talk to? Who do
we have to.

Speaker 2 (55:55):
Well, actually, we just had the General Law Committee here
earlier this week and DCP was here earlier this week
as well, and we're we're working on it there, you know,
and I very much get their perspective. This thing came
up and they're like, oh my god, there's all this
stuff at the gas station. Yeah, you know, they kept
on bringing up the uh you can't put twothpaste back
in the tube analogy. So just trying to overregulate and

(56:19):
then loosen over time.

Speaker 4 (56:21):
Okay, all right, well and at least they're leting you
do this part, which is great, and particularly having something
locally like this's made, which is fantastic. Jeff, give a
little plug for them. Where can we find more information
on these guys? Uh? Uh floathhouse dot co. Floathhouse dot Co.
Go there and you can find out all over where
you can find them. That's where I found to get
them too. If I talked to yesterday Gordon or I
just ended up. Uh, Jeffy looked up for me as

(56:42):
I was driving and I was like, oh, it's right
at my local store.

Speaker 3 (56:44):
So which is hard to find the map, They're all
over the map in Connecticut, Like if you go to
that Connecticut map, it's wild.

Speaker 4 (56:51):
Like Plumb was like where can I get it? And
I was like, uh, where can you not get it?

Speaker 2 (56:55):
Well?

Speaker 4 (56:56):
Great, Yeah, it's literally everywhere, so.

Speaker 3 (56:58):
You can pretty pretty much find it at almost any
one of your favorite stores. That's great, man, it's not
there ask them for it because we want to be.

Speaker 4 (57:05):
In of course, of course, of course. Yeah, it's great though.
It's very delicious, and so currently you just have the
I PA out and the THHD Light, right, that's the
only two, right, correct.

Speaker 2 (57:15):
But in two weeks we're doing two new SKUs. We're
going to have a version of the Light that is
going to be in sixteen ounce cans dosed at ten milograms.
We're call it TC.

Speaker 4 (57:25):
Extra yeah, and non Connecticut though, right in New Jersey
and online only, so okay.

Speaker 2 (57:32):
And the double IPA as well, which will also be
ten milligram sixteen ouns four packs. So very excited about.

Speaker 3 (57:38):
Both of those. That's great.

Speaker 4 (57:39):
That'll be really fun to find. And I'll tell you
it's a I think this is a wave that's not
going to go away. I think we're gonna see more
and more stuff like this, and guys like you who
are just you know, I don't want to drink alcohol anymore,
you know.

Speaker 3 (57:49):
I don't want to.

Speaker 4 (57:50):
I like to feel terrible and have all the bad
parts of it, And I'm sure at some point someone's
gonna tell us that these are bad for us too.
At some point everything you can't even breath there anymore,
that's for you.

Speaker 2 (58:01):
I think it's interesting. You know, it's not so much
of a black and white thing as so many people
paint this. Yeah, you know, sobriety is a spectrum. And
you know most of the people buying Athletic are still
drinking alcohol.

Speaker 4 (58:14):
And you know, the Athletic of course, being the non
alcoholic brew Athletic brewer of course. Yeah, yes, the goat
of non olt craft still making and it's a great beer.

Speaker 2 (58:26):
Yeah, they're great. I've got a lot of love and
respect for those guys.

Speaker 4 (58:30):
So just curious, and so how has the reception been
from people after getting us on the market now and
having out for a few months and has a baby
pushback as anyone like you know, tried to doesn't fully
understand what they're talking about, and you know they come
out your heart about it or anything like that.

Speaker 2 (58:43):
Yeah. So one of the things. And it's interesting because
you have the same experience when you look at the
can you assume it's going to be a Seltz because
that's what's available so you're like, okay, what is this
some sort of like beer flavored seltz or something. So it's,
you know, something that we work on by trying to
do as many tastings as possible, you know, and when
we do those, the light bulb moment is very quick

(59:03):
as soon as you take a situp there like oh yeah, okay,
I get that. But we still get people coming up
with these tastings saying this is illegal, you cannot do
that here, and we're like, no, I assure you we can.

Speaker 3 (59:19):
Here.

Speaker 2 (59:20):
Have some. You sound like you need it.

Speaker 4 (59:22):
Yeah, three, So what do you think for the average person,
like for them to drink one of these will they
will they feel a little tinge from it?

Speaker 3 (59:30):
Or you drink two or three of them? What do
you think?

Speaker 2 (59:32):
Yeah, so you know with the big caveat here that
everybody has their own indocannabinoid system and it's going to
feel things differently. The three milligrams I like to equate
to like, you know, drinking us here in avata pale ale,
you know, you're going to maybe feel a little bit
after one, a little floating. You drink two of them,
you're definitely going to be, you know, feeling it especially

(59:54):
if you're not a regular cannabis user. And you know,
we've got a little usage guide where if you drink
four of them, you're you know, going to be roof
roof fire partying.

Speaker 4 (01:00:07):
And obviously this is you should treat these just like
you would any other adult beverage. Don't drive and you
do this, don't you know? This is this is still
an adult beverage. You can't go buy this at your
local seven eleven. You know, this is You're going to
go to the store and get it at the winstock
or liquor store.

Speaker 2 (01:00:20):
Yeah.

Speaker 4 (01:00:20):
Right, What are your thoughts on project that's being put
into a grocery store at some point.

Speaker 2 (01:00:27):
We'd love to be there. You know, prior to Connecticut
really regulating this space, there were you know, outside of
the stut Leonards package store. They just had it at
stut Leonards and that, you know, you're getting thirty thousand
people a week going through that place, and that is
you know, that's how you build and normalize a category,
because this, you know, shouldn't be like hidden. It's an

(01:00:50):
acceptable thing. You can have one of these at you know,
a social gathering and I feel bad about it.

Speaker 4 (01:00:56):
I think the acceptance level for this is really kind
of gone up, don't you, Jeff, Like it's becoming way
more normal, even my wife, And it's tough because you know,
I'm not sure if your age, Gordon, but you know,
in my Jenie we had we were dare kids, you know,
dare to keep kids off drugs, and so even my
wife I love dearly is he always like, oh, I
don't know about that, and I'm like, it's it's what
are you talking about? This is completely fine and starting
to turn the corner a little bit now. But it's

(01:01:17):
because like it's beaten to your head like, oh, this
is a terrible thing.

Speaker 3 (01:01:19):
It's not. It's it's I mean, I would argue this
is probably better than alcohol.

Speaker 2 (01:01:24):
Yeah, I of that opinion that as well. You know,
also also a dear kid, which I think probably pushed
me to try things earlier than I should have.

Speaker 3 (01:01:36):
Well that's a little bit story. But yeah, it's a
different show. But I know what you mean though, for sure,
but you know.

Speaker 2 (01:01:42):
This is kind of that kind of thing. But it
is like so, you know, relative to alcohol, which is
a celebrated you know, societal sure norm you know, this
is still kind of on the outsides of it. But
I think beverage is the way to change that, because
if you're holding one of these, you know, you don't
feel out of place? Is it? You know? Kind of
the same reason a liquid death feels right at a concert,

(01:02:05):
you know.

Speaker 3 (01:02:06):
Yeah, I'm drinking one right now.

Speaker 2 (01:02:07):
There you go.

Speaker 4 (01:02:08):
I delivered these stupid cands.

Speaker 3 (01:02:09):
I like this. Liquid Liquid Death is a canned water,
just for those who don't know.

Speaker 4 (01:02:12):
And I like it because it tastes like hose water
you drink out of a hose your kid, And that's
why I like it.

Speaker 3 (01:02:16):
Is that weird?

Speaker 4 (01:02:16):
I don't know. Jeffy won't touch it. He thinks it's
the devil's water.

Speaker 3 (01:02:19):
I won't drink it. He's a religious man. I don't know.

Speaker 4 (01:02:22):
I'm like, all right, but whatever, I ain't drinking nothing
that says it's kind of demon in it.

Speaker 3 (01:02:26):
That's weird to me with death.

Speaker 4 (01:02:29):
This stuff has been fantastic, man, And then you've definitely
got some new customers here in US. I think it's
it's it's delicious, it's amazing. Do you guys actually have
a tasting room somewhere.

Speaker 3 (01:02:39):
We're not allowed to, Are you serious?

Speaker 1 (01:02:42):
Yeah?

Speaker 2 (01:02:42):
So we're we're pushing for that and I think we've
got a good chance of you know, being allowed to
have at least like a retail shop here where we
can have our unaviewed stuff and a lot of people
to taste and you know, try things and then by
to go. But currently we're not allowed to do that.
We can't ship or sell indirectly to consumers in Connecticut,

(01:03:05):
but we can't ship to like thirty three other states.
So it's so sorry, Connecticut. But you can find us everywhere.

Speaker 4 (01:03:13):
Yeah, and all the stories you really are it really
is everywhere, which is fantastic, and you know it's it's
kind of the price point is even about the same
place to be for you know, a good four pack
of you know, craft Brewer, it's about the same.

Speaker 2 (01:03:23):
So yeah, we're we're you know, we're working on getting
that cheaper too. As we scale, we'll be able to
do that. But you know, we're we're really tiny team
and this is you know, mostly bootstrapped and family and
friends funded and just making it happen.

Speaker 4 (01:03:39):
Well, you're doing great with it, man, and I love distribution,
the fact that you got it everywhere. Jeffy, any questions
before we get Gordon out of here.

Speaker 3 (01:03:44):
Well, I just like I honestly, you know, at first,
I was kind of thinking, oh, the three milligram thing
is kind of crazy, But the more I think about it,
I kind of like it because it could be more
of a social like you can replace it for social drinking,
you know, That's what I was thinking. You could have
six of these and still I.

Speaker 4 (01:04:01):
Mean, you might be a little buzzed and like you're
definitely going to drive home, but you're not definitely gonna die,
and you're definitely not going to be so hung over
the next day you can't work. So it's like I
love that idea. Like if they had this available at
the bar, I probably would.

Speaker 3 (01:04:15):
Buy a few of these as opposed to buying a
few beers because I love the taste of it and
it just, you know, I just think that's a great
I think it's kind of a great thing. I almost
wish you wouldn't go away from that on that level,
Like if it ever gets to go into some sort
of consumption law, I wish they would do that federally
or whatever. I just, you know, it's blowing my mind
that there's no consumption laws yet. It's really so frustrating.

Speaker 2 (01:04:38):
In Connecticut, we can't sell on premise, but in Rhode
Island and New Jersey you can. And the three milligrams
is perfect for that. You know, you think about it
from the perspective of the restaurant, you know they can.
They're not just selling one product that's going to make
somebody you know, go down or space. Yeah, I can
sell a couple of them. Is going to increase that
food ticket and everybody's gonna have a good time.

Speaker 4 (01:05:00):
Yeah awesome. You gotta make sure you check your guys out.
Floathouse dot Co. You can find them, go into your
local store ask for it. It is a fantastic option
for those of you out there and maybe you want
to do something a little social but not have to,
you know, drink the alcohol for it. Floathhouse dot Co. Gordon,
you're the man. Thanks for taking the time join us
here on plum La Foods.

Speaker 3 (01:05:16):
We appreciate you.

Speaker 2 (01:05:17):
Thanks, guys, appreciate it.

Speaker 3 (01:05:19):
You're awesome.

Speaker 4 (01:05:19):
Brothers stand by there for us.

Speaker 3 (01:05:21):
All right, friends, we come back.

Speaker 4 (01:05:22):
Jeffy and I are going to be talking a little
bit more food, a little bit more fall, and some
fun cocktails that.

Speaker 3 (01:05:27):
Maybe we don't know much.

Speaker 4 (01:05:27):
Low out Jeffy and it might even some nonocholic cocktails
in that list too.

Speaker 3 (01:05:30):
You never know. Let's go. I'm into it. You're checking out.

Speaker 4 (01:05:33):
Plum Love Food is right here on the Voice of
Connecticut wy CC. Big shot to our guests, Gordon Welbe
from Floathhouse joining.

Speaker 3 (01:05:40):
Us, Stay right there, friends, We'll be right back.

Speaker 4 (01:06:02):
I'm saying, Oh yeah, ladies and gentlemen, plumb loved Food's
on a Saturday. I hope you're having a great weekend

(01:06:23):
as we kick off the fall. It feels like this
is the first fall week. The weather's get a little
cool outside. Jeffrey, I'll tell you what it's. Uh, It's
it's that time of year. Like I said in front
of the show, I love this time of year.

Speaker 3 (01:06:33):
It's the best. It really is the best.

Speaker 4 (01:06:34):
I'm also a big fan of Floathhouse, th HC Light
and our new friend Gordon Weil, But thanks to him
for joining the program. Really, you and I were just
talking off air, how it really kind of say siates
that that that urge to out a cold beer.

Speaker 3 (01:06:46):
I mean, it's there, That's exactly what it is. I'm
I'm super excited for the new flavors. I'm excited to
say to try the I p A. I just think
it's a.

Speaker 4 (01:06:53):
It's it just yeah, like you said it, it scratches
that itch, which is crazy. I didn't actually opened it up,
like we're saying in the front of the interview last break.
If you miss that, you can always check it out.
The show gets downloaded all rate your podcast and stuff.
But you know, we both opened up. The first thing
we think is Okay, it's gonna be some sort of
Selziz situation. No, it's it's a it's a brood beverage.
It's a brood beverage and it tastes like a good beer.

Speaker 3 (01:07:16):
And really, I mean, you know they're.

Speaker 4 (01:07:18):
Not paying us, They're just we just found them out
of nowhere. It was like an article we read in
the news that was happening in Connecticut. Yeah, and plumb
called them and we just made great friends.

Speaker 3 (01:07:27):
There are new best friends.

Speaker 4 (01:07:28):
Yeah, they're great products. It's awesome floatouse. Make sure you
check them out and listen. Three milligrams is not a
lot like you're gonna be fine. It's not you know,
if you're gonna feel more from drinking a regular like
beer than you would from drinking this. If you're not,
you know, this is a great thing that this is
a great thing to mix in too, Like you could
have one of these and then a glass of rose,
and and and by the time you finish your glasses

(01:07:49):
of rose, you might start feeling a tain absolutely of this. Well,
I think what you said was really smart when you
said it. Kind of you know, you go to an
event where they're socially drinking, you know, or having that cocktail.
Maybe it's a football game, maybe it's a cook out
outside or at some sort of event, and maybe you
don't feel like drink it so much, but you could
have one of these and it definitely feels like you're
you're you're doing that.

Speaker 3 (01:08:06):
You know, you're getting that.

Speaker 4 (01:08:08):
It was really smart the way you said it, not
how I'm saying it now.

Speaker 3 (01:08:10):
Well, no, it's well because it's a it becomes social
like you know, when when you're out drinking, you want
to especially when you don't drink alcohol, you end up
drinking soda, you know, sparkling water, all these things just
because you want to have something in your hand because
everyone's drinking. It's like a social thing to drink, you know.
Can we do it with the term sparkling water? By
the way. I gotta be honest with you, Jeff.

Speaker 4 (01:08:27):
The term sparkling water just makes water like bubbles in
their water, sound like it's like something special.

Speaker 3 (01:08:33):
It's not. I think that's the point, but it's not.
What do you call it?

Speaker 4 (01:08:36):
I don't know.

Speaker 3 (01:08:37):
I call it something on water. Yeah, this is water
with carbon dioxide in it, and we trap it in
the bottle.

Speaker 4 (01:08:46):
Stop it.

Speaker 3 (01:08:47):
Bubbly water, those bubbles, free, bubbly water. Bubbly water. That's
like a second grader. Sparkling water is beautiful. See it's
but it's not like it's just marketing terms.

Speaker 4 (01:08:58):
Effervescent water, effervescent whatever, whatever the word is that I'm
trying to say that, you know what I mean, it's funny.
I didn't know this show was going to go the
beverage rop, but we kind of have, and I'm kind
of happy about it.

Speaker 3 (01:09:12):
It totally did you know? Another thing real quick, just
the last thing I want to say about this is
if you know you don't drink beer a lot because
of the calories.

Speaker 4 (01:09:20):
Sure, and I don't like Seltzer's like a lot. Everyone's
drinking Seltzer's a lot.

Speaker 3 (01:09:25):
I'm not a fan.

Speaker 4 (01:09:26):
Are like, oh you know, I have these whatever seltzer's
and this seltzer and this one's no.

Speaker 3 (01:09:29):
Sugar and whatever. They all have a weird taste to me.
They have a weird aftertaste to me. I just don't
like them, even the ones that are made with vodka,
the real ones, all those things, the surf rider teas
or whatever. I don't hate. They just don't hit it
for me.

Speaker 4 (01:09:42):
This is I'm telling you, if you try it, it'll
blow your mind because it really hits. It hits the
thing for a beer, and it is probably going to
give you a nice light buzz if.

Speaker 3 (01:09:53):
You enjoy a good cold beer.

Speaker 4 (01:09:54):
Get one of these guys cold, and then I'll tell
you the floatouse THHC light. It's their light one. It's
we're both drinking no alcohol. Three milligrams of Delta nine
derived THHC. Good stuff, man, I dig it, I dig it.
And literally it's like I said, you know, it helps.
It's the alcohol and a beer is probably gonna affect
you more than one of these would. Yeah, no, this
is good. This might help you sleep. This is gonna

(01:10:17):
this is gonna mess you up. Yeah, fantastic good stuff. Well,
speaking of drinks, Jeffy, you know I thought we'd just
finished a show off on We've talked about, like, you know, uh,
some different beers. We kind of focused like beer heavy
on this for the fall. How about some fall cocktails.
I'm a cocktail guy sometimes, aren't you.

Speaker 3 (01:10:33):
I love cocktails and I and I like the switch
of things with as as the season changes, you know,
I love you different ingredients. So I think let's talk
fall cocktails.

Speaker 4 (01:10:42):
I'm sorry, what about let me just kick it off
right out the way. It's it's PSL s's and we've
already talked about that. Everyone loves a good PSL, don't we.

Speaker 3 (01:10:47):
Yeah, yeah, yeah. Pumpkin spicete that's right.

Speaker 4 (01:10:50):
How about a pumpkin margarita, Jeffy. It's a combination of
pumpkin pie filling, pumpkin spice syrup, and repiicode up tequila,
and it creates an autumnal beautiful blend, and the age
tequila kind of adds like a rich brown sugar flavor
to it that like mixes great with the pumpkin. It's
it's it's bright with the city and has some line
in it, you know, to forget that kind of margarita thing.
But it's kind of like a fall margarita, and I

(01:11:11):
like it. I can drink one. I can't drink a
lot of us.

Speaker 3 (01:11:13):
But I was just gonna say I would order one
to try it. I'm not sure.

Speaker 4 (01:11:17):
I've never had a pumpkin margarita.

Speaker 3 (01:11:19):
It sounds very good to me.

Speaker 4 (01:11:21):
Yeah, I mean for the fall. Like, so we would
make something like this when I take the kids trick
or treating when they were younger, I would put it
on in a container and take it with me.

Speaker 3 (01:11:29):
Of course you did. That's wrong that.

Speaker 4 (01:11:30):
I don't judge me like I'm the only adult who
brings a cocktail with him when he goes strickers treating.

Speaker 3 (01:11:34):
Stop it.

Speaker 4 (01:11:35):
No, no, of course not. I set up when I
trick or treat. I don't trick or treat with the kids.
My kids are older. They score running around, and I
set up and hang out and let all the parents
come to my house with their kids. And I have
a cooler always there with beers or like and like
sighters and stuff like.

Speaker 3 (01:11:49):
Okay, so people, it's like, you know, when the parents
are walking up, I'll offer them like, hey, you want
a beer?

Speaker 4 (01:11:54):
Yeah, Well that's that's nicee. That's why everybody comes back
to your house too. It's like, oh, Jeffie's there hitting
us up with a couple of beers, which is great.

Speaker 3 (01:12:00):
We're going, how.

Speaker 4 (01:12:00):
About an apple cider sprits, Jeffy, I like that too.
I'm here for that. It's an apple cider, a little apparol.
You can spice it up to some pumpkin spice in
there and put a little slice of apple and a
little cinnamon stick in there like a stir it up
with you know, it's a it's a great when you
shake it so it gets nice and frothy.

Speaker 3 (01:12:19):
You know. Every autumn shout out to Cheryl Stare from
Art of Eating. She taught me this drink, ye autumnal elixir.
It's apple cider. Okay, white wine, like a nice dry
white wine, apple jack whiskey, and then you throw in
a whole bunch of fruit like a sangria, and then
and and a few cinnamon sticks. Let it chill overnight

(01:12:43):
in the in the fridge and like a glass, big
glass container, and then serve it the next day like
a sangria over ice, cinnamon stick in there and like
a little little fruit.

Speaker 4 (01:12:52):
Oh, I'm telling you that's pretty good. Serve it ice, yeah,
serve it over ice. Sometimes a little selser in it too,
a little sparkling water water.

Speaker 3 (01:13:00):
Yeah, a little bubbly water in there.

Speaker 4 (01:13:02):
It goes good. That sounds delicious. I'd be down with that.
How about a campfire mule, jeff have you ever had
one of the ease? It's a take on a Moscow mule,
but they replaced the vodka with some smoked bourbon or whiskey.
A little bit of maple syrup in there too, and
then when they and they use the lemon and the
of course, you know that's part of a mule, of course, right.

(01:13:22):
But one of the things they do is they do
a little toasted marshmallow and they serve the marshmaow just
lightly toasted on top of it as a garnish. So
it's a campfire mule. Sound I've never had this one.
It sounds great, though. I would definitely try it too.
It sounds a little like sweet.

Speaker 3 (01:13:35):
Yeah, but so were you, Jeffy.

Speaker 4 (01:13:38):
That's see, I am sweet, and that's why I don't
like my drinks that sweet. Gotcha, it would be overly
sweet then exactly, it would be double sweet.

Speaker 3 (01:13:45):
Exactly.

Speaker 4 (01:13:48):
Cranberry Paloma. This is one that I was on a
kick with for I guess about a year. It's like
sipping on a margarita, you know, it's it's just kind
of one of those things that's just fantasticude in summertime,
but in the fall you do the cranberry pull. It's
just like the classic, but the version this version is
made with like, uh tequila and grapefruit, and you get
a boost of the sweetness and that pretty little red

(01:14:09):
hue in there from cranberry juice. And one of the
things I also would do with it as I would
uh candy the cranberries and just use them as a
garsh on top of a little twist of lemon on
top it. Or you do a twist of orange as well,
and it kind of gets a red hue to it.

Speaker 3 (01:14:20):
It's great. Yeah, So you just say cranberry juice to
a paloma.

Speaker 4 (01:14:25):
Uh yeah, cranberry juice and you know tequiles, you know,
instead of a you know, meco. Right, So it's good man.
I thought it was a pretty decent drink. It's a
good one to do and it gets really pretty too,
and to walk around with. It's like that probably still delicious.

Speaker 3 (01:14:41):
I feel like it.

Speaker 4 (01:14:42):
Yeah, I guess I didn't. I did it with tequilax.
I didn't have any messcann But yeah, I'm not a
messcount guy either, So that's kind of my thing.

Speaker 3 (01:14:47):
I like it smoky.

Speaker 4 (01:14:49):
Well, let's go a little non alcoholic version, Jeffy, how
about a touchdown tea?

Speaker 3 (01:14:52):
How about this? Are you ready for this one?

Speaker 4 (01:14:55):
Yeah?

Speaker 3 (01:14:55):
Are you ready?

Speaker 1 (01:14:56):
Well?

Speaker 4 (01:14:56):
Because the name, what's touchdown tea?

Speaker 3 (01:14:59):
Yeah?

Speaker 4 (01:15:00):
Because you drink it when you watch football, Like, well,
you're not an American? What's wrong with you?

Speaker 3 (01:15:03):
It's non alcoholic.

Speaker 4 (01:15:04):
Have you never had a touchdown tea when you're watching
your beloved Buffalo Bills? No, I've never had a touch
because you're a big Buffalo Bills fan, right, huge Buffalo
Bills massively.

Speaker 3 (01:15:13):
Yeah, you're a big what's the record? It's the four
and one.

Speaker 4 (01:15:18):
Oh I stand corrected. I did that to try to
make you look silly, and you know what, it backfired
on me and I apologize.

Speaker 3 (01:15:23):
Ah.

Speaker 4 (01:15:26):
Yeah, So this drink, it's an iced tea. It's made
with the black tea and apple cider and a little
bit of maple syrup. Yeah, which is you know that
always sounds good?

Speaker 2 (01:15:36):
Yeah?

Speaker 4 (01:15:36):
I want to hate it because of the name, But
you're making me like it. You can't hate apple cider
and tea. It's kind of like you know, you think
about the lemon nice tea class like Arnold Palmer. Both
do this with a little bit of a apple cider
and tea, a little maple syrup. I mean, this is
exactly what you want when you want to, uh, you know,
wash down that seven layer dip or some pigs in
a blanket. This is definitely it's a great pick me
up for the afternoon, super refreshing. Now you want to

(01:15:58):
make it a little bit more friendly for a late
night football game, well, super simple, add little bourbon to it.

Speaker 3 (01:16:05):
Easy.

Speaker 4 (01:16:06):
And what I'm making this one too, I think is
really important. You don't want to go and put some
expensive bourbon and stick with your jack dang'll stick with
a gym beam. Don't feel crazy. Bullet would be great
to go on there. You don't need to go crazy
with that because you're already at so many other flavors
in there. You know, you just want that little bit
of bourbon in there, some of those other little bit
of something. Yeah, a little something there would go a
long way, and not hey, bullet's a great bourbon and
it's a good one to use for a mixing.

Speaker 3 (01:16:25):
I think, yeah, I agree with that. I like it.
I like a bullet.

Speaker 4 (01:16:29):
Yeah, so that's touchdown T. Jeffy Not doesn't sound so silly,
does it?

Speaker 3 (01:16:33):
Touchdown T doesn't sound crazy when you describe it, like,
I would change the name to.

Speaker 4 (01:16:42):
Like a Johnny apple seed. Maybe you could put some
apple jack in that too, Arnold Palmer, so we call
it a Arnold apple seed.

Speaker 3 (01:16:50):
How about a Mike Tyson. No, I like my name
better Arnold apple seed, Arnold apple seed and.

Speaker 4 (01:16:56):
It has the initials AA because it's not alcoholic too.

Speaker 5 (01:17:00):
What what?

Speaker 3 (01:17:01):
Wow? Double?

Speaker 4 (01:17:03):
I mean hold up, Jeffy is on fire. Get some
help over here quick. Jeffy is on fire. Oh here
they come, fine, somebody to get him out of here. Wow,
that was all right, all right? That was crazy, jeff
That was crazy right there.

Speaker 3 (01:17:16):
It just happened. I don't even understand.

Speaker 4 (01:17:18):
Sometimes you don't realize it's funny how you have these
brilliant moments on things like this.

Speaker 3 (01:17:22):
But I'm like, whenever it matters, you're like, huh, I'll
be like the name of the guy, the the thing,
the thing we got.

Speaker 4 (01:17:32):
But then you just get right to the micro guy.
I'm sorry, I've been given. I've been picking on jeff
All show because he keeps doing this p's and k's
into his microphone and breathing into it. But it comes
up with AA like it's nothing, just off the top
of the dome. That's why he's a brilliant human being. Friends,
That's why Chef Jeffy is the man.

Speaker 3 (01:17:50):
Jeffy, how about a.

Speaker 4 (01:17:50):
Halloween sang gria. I love a good sangree, don't you. Yeah,
that's what the Autumnal Elixir is. Kind of like a
saying yeah, yeah, right, the Halloween one. That's what's in
the Halloween one. Blood oranges, pomegrant sy, blackberries, you know,
kind of smush it all together, add little Hawaiian punch
to it. Slice up some little ghosts, you know, if
you want to get really crazy, get some slice your
ghosts up. I'm sorry, slice up your apples and you

(01:18:12):
use a ghost cookie cutter and cut them in a
little ghosts.

Speaker 3 (01:18:14):
I was trying to say, I know I messed it up. Wait,
slice up your ghosts. You're just making fun of me.
Why no Karma, baby.

Speaker 4 (01:18:23):
No, there's no Kramel in here.

Speaker 3 (01:18:24):
No karmel in that You're like, You're like, you cut
up your ghosts and throw them in. You just put
your ghosts in there. You put your ghost right here.

Speaker 4 (01:18:33):
The ghost I'm trying to figure out where the ghosts are.

Speaker 3 (01:18:35):
And you're like, oh, wait to apples.

Speaker 4 (01:18:36):
First, you got to cut apples, and you cut the ghosts.
I was trying to say, cut the ghosts out of
the apples, but it wasn't coming out of my mouth
that properly. Jeffrey, I'd appreciate you don't pick on me here.
I am a broadcasting professional just at.

Speaker 3 (01:18:47):
The best, honestly to percent. I'm over here just trying
to learn. That's why I asked you questions, because I'm
trying to get better. All right, how about a Lambrusco
smash one of these?

Speaker 4 (01:18:56):
Oh, I'm in a glass of Lambrusco is always great
and on its own, a little bubbly. Who doesn't love that.
Let's add a little smoky mescow to it and some
orange citrus from ginger beer and ginger beer in there.
Come on, this kind of sounds great. Mix it all
up with purple.

Speaker 3 (01:19:10):
You know.

Speaker 4 (01:19:11):
It's a great fall drink right here. That sounds delicious.
That sounds really delicious, and you cut up your ghost
to put in there?

Speaker 3 (01:19:16):
How about it?

Speaker 4 (01:19:17):
I'm just kidding, h apple cider hot toddy. Come on, Jeffy,
I know you would drink a hot totty. Just this,
Tell everybody you're having a hot toddy.

Speaker 3 (01:19:24):
Yeah.

Speaker 4 (01:19:25):
First of all, yes, I make a delicious hot What
goes in your hot toddy, Jeffy, I make a hot
hot toddy?

Speaker 3 (01:19:32):
Oh it's like, oh, hold on, they're coming back here.
They call you.

Speaker 4 (01:19:36):
Better call them.

Speaker 3 (01:19:39):
I'm just kidding. It wasn't good. Sorry, go ahead, Jaffie.
What goes your hot toddy? It's so simple. I just
use really great honey.

Speaker 4 (01:19:45):
I have a lemon I steam uh a little hot water.
Everything fell apart on him, you know, throw it in
a cup, hit it with hit it with some really
great bourbon, huh, and drink it. Okay, that sounds delicious.
That sounds almost like a like a like a sore
throat medication, my grandmother, that's what That's what I drink

(01:20:08):
it like whenever I don't feel good, I drink hot toddies.
Really yeah, oh all right, well, I mean it makes sense.
It could make your throat feel better.

Speaker 3 (01:20:16):
Or something like that.

Speaker 4 (01:20:16):
Would do it this time with apple side? Or do
an apple side or hot Toddy Jeffey. And that that
is what makes you say tis the season?

Speaker 3 (01:20:24):
Mm hmmm.

Speaker 4 (01:20:25):
You're a professional broadcaster for sure. I mean your ad libs.

Speaker 3 (01:20:31):
Today, I'm telling you that's what we do well.

Speaker 4 (01:20:33):
Doesn't stop there. How about a witches brew lemonade? Now,
this is what I've never seen before, but I tell
you it's like blue on the bottom, purple on the top,
little rosemary in there too. It gets this eerie glow
from it like it came from the cauldron, Jeffey. Because
you layer sparkling lemonade with blue, carousel and purple gin
for a chilling effect. And guess what, it's delicious.

Speaker 3 (01:20:54):
Who wrote that?

Speaker 4 (01:20:56):
You did not write that?

Speaker 3 (01:20:57):
Yeah, that's what that's what? What do you mean? This is?
This is just me off the dome, Just off the dome.
Off the dome. Bro, These are not good domes. What
are you talking about? People love this one? All right?
Ask if people ask if they like to hear it?
Ask them, all right, everyone? Do you like that?

Speaker 6 (01:21:15):
Oh?

Speaker 3 (01:21:16):
I stay corrected? There it is there, It is all right. Listen.

Speaker 4 (01:21:20):
I got more for the Jeffy, don't worry. We've got
few minutes off the show. I'm gonna give you a
couple more because these are things that maybe want to
try at home. That's all I'm saying.

Speaker 3 (01:21:25):
Are you ready?

Speaker 4 (01:21:26):
While you're over there hating, here we go, I'm going
to change your life right now.

Speaker 3 (01:21:30):
Are you ready?

Speaker 4 (01:21:32):
Pumpkin spice white Russian PSL White Russian. So I'm into that.

Speaker 3 (01:21:38):
I said that.

Speaker 4 (01:21:38):
I said that earlier. I said, that's that's my that's
my drink. Listen, this is like a fun night cap
or a Thanksgiving like dessert. Crowd please or who does
want one of these?

Speaker 3 (01:21:48):
Are your kid?

Speaker 4 (01:21:48):
We all love a good white Russian? Right, you love
a good white Russian vodka, Khalua, you know that.

Speaker 3 (01:21:52):
You know the deal so good?

Speaker 4 (01:21:54):
So why don't we rent it with little pumpkin pie,
pumpkin spy, pumpkin pie spice, I know, I know, pumpkin
pie spice and a little crush Grahm crackers and mix
it all together rin the top of the glass.

Speaker 3 (01:22:02):
With that, right and all you gotta do.

Speaker 4 (01:22:05):
Friends, you can buy them in the store now, Pumpkin
spice creamer. I have some upstairs right now that My
family uses little cinemastick garnish. Make yourself the white Russian,
but rim it with that pumpkin spice pie spice and
Graham cracker crumbs. Hit it with little that pumpkin spice
creamer in there instead of the heavy cream. I'm telling
you this, this one is a winner. Get crazy, crumble
some ginger snaps.

Speaker 3 (01:22:25):
On top of it.

Speaker 4 (01:22:26):
What what crumble ginger snaps? That's what I'm talking about.
Run on top of I don't and a drink? Yeah, dude,
you even been You haven't gotten a good pumpkin drink
from a Starbucks that you have?

Speaker 2 (01:22:39):
You? No?

Speaker 4 (01:22:40):
They crumbling, They're crumbling things now.

Speaker 3 (01:22:42):
They crumble cookies on top of this. I was at it.

Speaker 4 (01:22:44):
I was in DC recently at a very trendy coffee shop, Tate,
and they were crumbling things in their drinks. I know
what you're thinking. I know, but you know who's whose
fault it is. I'll tell you whose fault that is.
Bubble Tea. Bubble Tea made it okay to put solids
and liquids.

Speaker 3 (01:23:00):
Yeah, bubble Teese.

Speaker 4 (01:23:02):
It's like kind of so I can't stand bubbleto don't
eve get me started, but can I point out a
drink and I think, once it starts getting a little cool,
I like, no, because I'm still doing in my list.
I just want to add to it, all right, go
for it. How about an Irish coffee? Oh?

Speaker 3 (01:23:14):
What a winter right there? I love that drink? Come on,
who's love a good Irish coffee?

Speaker 2 (01:23:18):
Like? Do you know?

Speaker 4 (01:23:19):
It's just something about like make a little Bailey cream
on top of that?

Speaker 2 (01:23:23):
Yes?

Speaker 3 (01:23:24):
Oh there you're now we're talking. You know that's a
that's to me.

Speaker 4 (01:23:27):
And yeah, it's cold, little whiskey, Oh a little in there,
a little cream, maybe a touch of brown sugar. Mix
it in there, you know, the not white sugar, little
brown sugar, little molassesy brown.

Speaker 3 (01:23:39):
Ok okay, you know I'm with it, man, I like
that whiskey.

Speaker 4 (01:23:43):
Oh okay, Well, how about the old spicy apple cider margarita?
Did we talk about this when already we didn't talk
about it?

Speaker 3 (01:23:51):
No?

Speaker 4 (01:23:51):
Not a spicy apple margarita. That sounds intoxicating. Yeah, spicy
apple margarita?

Speaker 3 (01:23:56):
Are you kidding me?

Speaker 4 (01:23:57):
Like, first of all, I'm a margarita guy in summertime.
I love a good spicy market. Who doesn't love that?
You know this is great for those cool nights or
you want something, you know, a little bit cooler, but
you still want the spice to warm you up inside.
You can use a little hot honey in there, Jeffrey,
if you want.

Speaker 3 (01:24:13):
Why are you laughing?

Speaker 4 (01:24:14):
I'm trying to describe it to you your face right now,
there's too much too Why because you like your eyebrowser
get you're like really into talking about this? Go ahead, yeah, yeah,
well this I get excited about it, man, I get
excited about these things. It's like an apple jalapeno margarita. Yeah,
a little repisodo, a little uh apple cider in there
with it. I mean, come on, you can get crazy.

(01:24:35):
A little apple brandy in there as well. Does the trick.
You know this, This is a great one right here,
and you can look this a recipe up for this
one anywhere. So it's not really right or wrong, but
using a little hot honey in there to add some
spice to it, a little sea salt, it's just great.
So I'm telling you there's lots of things you can
do with a nice apple cider margarita.

Speaker 3 (01:24:51):
Give it a try.

Speaker 4 (01:24:52):
It is a little bit different type of margarita, particularly
for this time of year, right, Jeffrey, great one, I
make a great one. Well, okay, that sounds good. What
else you got, I'll give you another one.

Speaker 3 (01:25:03):
You want on the one. I thought you want me
to give you one. I thought you said, I mean
I can. I'm ready to go.

Speaker 4 (01:25:07):
You don't want me to give you. Well, if you
got another one, I'd love to hear it. But I
can if you look it up or find a rescue.
I mean, for me, it's like the classic maple old
fashioned baby.

Speaker 3 (01:25:15):
Oh yeah, it's hard to go wrong there, you know.
And then I like to add a little.

Speaker 4 (01:25:18):
I have nice cherries like you know, these nice like
whiskey cherries. Yeah, spend the money to get the good cherries.
Trust me, it makes a difference. Oh do you put
a little of the cherry juice in there? Just a
little bit deep, a little like you I know, the
cherry is None of that was a measurement. None of
that was a measurement. Yeah, it is everybody out there
like a you know what I mean? I got like a.

Speaker 3 (01:25:38):
I do know what you mean?

Speaker 4 (01:25:39):
So yeah, you know you got the spoon in there,
and you get the cherry with a little whoop in
there like you change bourbons based on the time of
year or now, oh my budget, Okay, you're a budget
bourbon guy.

Speaker 3 (01:25:51):
I'm a budget bourbon person. So uh, if I got
something great on sale, or if I've seen it and
I got a few bottles, I'll drink that until, you know,
and then i always have a really defensive bourbon that
I'll have to treat myself to that I only pulled
out if like you came over right, you know, or
somebody that I really appreciate. Yeah, and then otherwise it
just keep it hidden. And I think it's one of
those time things.

Speaker 4 (01:26:10):
So you can get a great like local bourbon or
a local whiskey made and use it for that souse.
I think that's it's a great time to use that.
You can mix it and make a great, you know,
wintery cocktail. If I have a local whiskey here in the.

Speaker 3 (01:26:20):
Yeah, of course you do, guys, I'm not there.

Speaker 4 (01:26:22):
Of course they do it distillery, but it's I think
they mostly do potato vodkan gin.

Speaker 5 (01:26:28):
Yeah.

Speaker 3 (01:26:28):
Yeah, but I mean bet they make a whisky.

Speaker 4 (01:26:32):
They may.

Speaker 3 (01:26:33):
I just I'm not prevator. Yeah right, we got a
lot of gins out here.

Speaker 4 (01:26:38):
One minute left. I'm gonna give one more here, we
got one minute left. Pumpkin pie martini.

Speaker 3 (01:26:42):
Let's go.

Speaker 4 (01:26:43):
Come on, mix a little pumpkin pot pumpkin pumpkin pie
mix out of a can with your martini.

Speaker 3 (01:26:47):
Shake it up.

Speaker 4 (01:26:47):
Come on, yeah, dog, hook it up. That's the good
stuff right there. Pumpkin pie martini kind of like a
like a pumpkin spice latte. You start off with and
you finish it with an adult pumpkin spice latte later
that I you know, all right, pumpkin pie feeling and
a can could be your best friend.

Speaker 3 (01:27:03):
It could be you know what else, Get a little
par nectar, par nectar and champagne and then I put
and I put a rosemary sprig in there. Why because
that just to make you angry.

Speaker 4 (01:27:14):
You listen, let me tell you a flavor. It would
taste good. It would taste good though too. And then
I guess that was my argument. But we're running out
of time to be right. Big shout to Gordon Welple,
all right, Gordon Welpie from float House for joining us
and talking about what they've got going on to uh,
we appreciate you guys. Go out there and enjoy the
weather and enjoy the fall for chef Plum. My name
is I am Chef Plumb. For Chef Jeffy, I'm chef Plump.

Speaker 3 (01:27:35):
Thanks for joining us. You're on plumb of foods.

Speaker 4 (01:27:37):
W I C C. Remember friends, food is most important
thing we have in life. Everything important involves around food.
Lets make sure we get the time it deserves.

Speaker 3 (01:27:42):
Well. See you guys next Saturday. Happy Fall, friends,