September 27, 2023 • 33 mins
Ever wondered how to transform your passion into a thriving online presence? Join us as we pick the brains of food connoisseurs and successful content creators, Annie Froeschle and Bailey Thompson, as they dish out their journey to the digital world. Launching into the vibrant food scene in the Quad Cities, they recount how their platforms turned from mere hobbies into profitable ventures, bringing to the table insights about fostering community, collaboration, and overcoming perceived competition in the content creation world.
Strap in as Annie and Bailey serve up the best culinary experiences in Quad Cities, from breakfast burritos at Cafe Luci to the must-try sushi at Yoso. They share their top tips for maintaining authenticity in the digital space and striking that ever-elusive balance between work and family. The conversation heats up as they dive into the world of local desserts, shedding light on the hidden gems in Quad Cities’ dessert scene. Whether you're a food lover or an aspiring content creator, this episode is seasoned with insider tips and inspiring stories from the heart of the digital content creation realm.
QC, That's Where is a podcast powered by Visit Quad Cities. Through the people, partnerships, and personalities woven throughout the Quad Cities region, you'll meet real Quad Citizens and hear the untold stories of the region.
Follow Visit Quad Cities on social media and never miss an episode of #QCThatsWhere.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Annie Bailey, if you had to send somebody to
breakfast, to lunch, to dinner,where are you gonna send them?
Ooh, okay.
Speaker 2 (00:10):
Take your breakfast you go.
Speaker 4 (00:12):
I didn't prepare, I didn't either and there's so
many answers, but here's whatfirst comes to mind.
Speaker 3 (00:20):
Where do you find a family of communities connected
by the storied Mississippi River, where young explorers and
dreamers, investors andentrepreneurs thrive?
Where can you connect with realpeople living and creating in a
place that's as genuine as itis quirky QC?
That's where.
Speaker 1 (00:43):
Welcome to QC.
That's where I'm, Katrina, yourhost.
I'm so excited today to betalking with Annie Freshly and
Bailey Thompson, two contentcreators that we've worked
personally with here at VisitQuad Cities, and they are both
on the podcast with me today, sothis is gonna be a lot of fun,
you guys.
Thank you for being on.
Yes, thanks for having us.
Speaker 2 (01:02):
Thank you so much.
I'm excited.
It's gonna be fun.
Speaker 1 (01:04):
So first of all, I want to go into what you guys,
what your personas are online.
So on Instagram, you guys haveboth influenced with us for QC
Restaurant Week.
So best eats bails and Annie'sQC eats.
Annie, do you wanna start?
How did you come up with thatname?
Speaker 4 (01:24):
Yes, okay, so I'm just gonna go kind of from the
beginning.
So it was in 2020 when I wastraveling, for I was doing some
clinicals for school and I wasin Kansas City, and I would
notice that whenever I wouldtravel places, specifically when
I was in Kansas City, I waslooking up like Kansas City
foodie and stuff like that onInstagram.
It came to me, too, that theQuad Cities didn't have someone
(01:48):
like that and, too, it was kindof in the heat of COVID that it
was like a perfect match for meto start that.
So I came back in September andI started the account and I
remember I was texting myfriends and I was like I don't
know what to name it andactually one of my friends came
up with the name herself, so Ididn't name it.
Credit to her.
But yeah, then it kind of tookoff from there.
Speaker 2 (02:09):
Wait, annie, you have to tell the story about the
name, the Iowa City name girl,the.
Speaker 4 (02:15):
Iowa City name.
Oh, yes, the Annie's Eats.
Is that what you're talkingabout?
Okay, so there is anotherAnnie's Eats out there and I
travel for work sometimes and sosometimes I try to broaden my
account and do like I was aNashville so I was doing like
Nashville Eats and stuff.
So when people down there whenthey ask me my name and I say
(02:36):
Annie's QC Eats, they're likewhy is QC in there?
So I tried to make it morebroad.
So I was like, oh, I need to beAnnie's Eats.
So I found the girl onInstagram and I messaged her and
I was like hey, can I buy youraccount like blah, blah, blah,
like name a price?
And she was like, yeah, I'llsell it to you for $90,000, and
I was like, yeah, you know, I'mgonna pass on that one, but
(02:59):
thanks.
Speaker 2 (03:02):
Yeah, I'm just like yeah, yeah, out of my budget.
And then I also thought man,annie, you and I should be
charging more.
Speaker 4 (03:10):
Yeah, I know, I'm like geez.
Louise, $90,000?
Yeah, yeah, but Bailey, howabout you?
How'd you get your name?
Speaker 2 (03:17):
I mean, I still am not sold on my name.
Let's be honest, I keepchanging it.
It's just everyone is calledbecause everyone who knows me in
life that I'm close with calledme Bales, so that's just always
been kind of my nickname.
And I did same thing with youIn the beginning.
I think it was called QC BestEats or Best Eats QC, I think.
(03:43):
But moving back here, so longstory short, I'm from the Quad
Cities.
I lived in Chicago for 12 yearsand I had my son in Chicago and
we moved back to the QuadCities in the beginning of 2021.
And I was like kind of all of asudden, a single mom starting
over and looking for ways tomake money online without having
to have my son in daycare fulltime and work like a nine to
(04:05):
five.
So that's kind of how minestarted.
But I didn't wanna just dothings online that were boring.
I wanted to be like passionateabout it and I've been in the
restaurant industry my wholelife.
I've always been a server and abartender and a manager.
So I thought if I could makemoney talking about food, that
would be awesome.
Oh yeah, dream job.
Even if I can just get like dotrades, even if it's just so
(04:28):
that we can go still go out toeat and be able to trade content
, so that we can do that still,cause in the beginning we really
couldn't afford to do that whenI first moved back, so it's
been.
This job has just been such ablessing for us too, because
it's been allowed us to still dothe things that we love and
also be able to supportourselves.
Speaker 1 (04:47):
So that's amazing.
You were able to find a meansto an end doing something that
you're passionate about.
So what's been your favoritepart, Bailey, about the account
you know, Bestie's Bails andkind of that like industry that
you found yourself in.
Speaker 2 (05:05):
Yeah, I think the collaboration and like the
people and the friends you meetdoing it.
And I think in the beginning itwas kind of funny because I
think before Annie and I meteach other, people were like
kind of having us compete orlike thought we were competing
and her and I had never even met.
But people would say thingslike oh well, so and so, like
even the restaurants we would goto, well, we work with, and I'd
(05:27):
be like that's amazing, I can'twait to meet her.
Speaker 4 (05:30):
Yeah, I know it was kind of like a weird.
Yeah, we met in Armour Gardens,I think.
We had like chatted online afew times, yeah, and then
finally we like saw each otherArmour Gardens and were like,
hey, we know each other One ofthose things where it's like you
know each other online, thenyou finally meet person.
Speaker 2 (05:45):
It's like, oh, this is so cool yeah, and I think
that's the coolest part about itis that I think her and I both
understand especially with thesebusinesses too, it's never
about competition.
Like I think I wholeheartedlybelieve that we're all put on
this earth to like bring our ownthing to the table right, and
so the way I influence someoneto go somewhere or do something
is gonna be totally differentthan how Annie is gonna do it,
(06:07):
and we're each gonna reach ourown unique audiences.
So like it makes so much moresense to work together and like
lift each other up andcollaborate, then compete.
Like there's no need for acompetition, like we should all
be supporting each other.
Speaker 4 (06:19):
Well, we also have the common goal too of we want
these businesses to succeed andwe wanna put them the best we
can.
So that's why there's no weirdblood or bad blood between us
too, like there's just meaningwe both, we have the same goals.
Speaker 1 (06:35):
Yep, it was so cool during this past restaurant week
2023, when you guys both showedup and I think it was a reel
that you made Bailey at Yoso.
You guys were both at.
Yoso sitting on the same sideof the booth doing the sushi and
you have, like I don't rememberthere were some kind of
chocolate martinis and I waslike that looks good and it also
looks fun to have my favoritepeople in it.
Speaker 4 (06:57):
It's Bailey's drink.
What's it called Bailey'sespresso right?
Speaker 2 (07:01):
It is called the Bailey's espresso.
I may have snuck my name on amenu, that it was about the
liquor, but it was really aboutme.
Speaker 4 (07:10):
Yeah, let's be honest .
Speaker 1 (07:13):
Sorry, Annie.
What's been your favorite partabout being an influencer?
Content creator yes.
Speaker 4 (07:19):
I would say like very similar responses.
The people you meet throughoutthe whole thing is crazy.
Like I think about you too thatI've met through this account,
like I've met very close friendsCasey Kup I met he has a small
business here.
Dan Bush has, you know, armoredanalog.
And just like people too thatyou meet, like when you're
(07:41):
talking online too, like youhave the common interests, like
hey, or like so-and-so, like meand my husband are going out to
dinner, like do you have anyrecommendations?
Blah blah.
Then you just get to chattingand it's super cool.
And then you kind of meet thesepeople out on the streets too
and it's really cool to formthose relationships.
Speaker 1 (07:58):
On the recommendation front.
So do you get hit up a lot foryou know, like do people mess
you and like say, hey, you'rethe expert, Like where should I
go for dessert tonight?
That kind of thing.
Speaker 4 (08:09):
Yeah, I actually had like some people reach out
yesterday.
They were coming, they'reactually in Iowa city and then
they were coming here andthey're like, okay, we have just
the night to do stuff in theQuad Cities.
Like what are yourrecommendations?
So I threw them towards thedowntown area so, just so they
can hit up like Armour Gardens,pre-uve drink, you know, get
(08:30):
dinner at half Nelson or me andBilly and then go to like the up
sky bar for a little nightcapand then, you know, hit the road
, grab some whiteies on the wayout.
Speaker 2 (08:39):
See, this is exactly what I'm talking about is, annie
is going to hit a totallydifferent crowd than I'm going
to hit, cause I'm like, oh, Iwant to be able to go to all
those places.
They sound amazing, but Ialways have my son with me.
So, like my, things are moredaytime and family oriented
right now.
Obviously, this is just a phasein my life, but I think it's
cool because we our audiencesare so broad too, so we can kind
(09:01):
of, when we work together, weget to really show a little bit
of every second of the QuadCities.
Speaker 1 (09:06):
Yeah, I totally understand that, like I have, I
have two kids.
So, like, once they came along,my my like nightlife and like
where's the best barbo blah,like turned into, where can I
take the kids for like quieterlife, music and the evening, you
know whatever.
(09:28):
Yeah, well, it's great that youguys are able to work together
and you know, like they say, arising tide rises all ships, and
so you guys have just reallyreally found that wave and it's
so fun to work with you guys.
So I have to know who is Baileyand who is Annie.
Behind behind the onlinepersona.
(09:49):
What makes you tick in life?
Speaker 4 (09:52):
Oh Bailey, take it away, oh man.
Speaker 2 (09:55):
Well, I do think that it's kind of both of us are
pretty transparent.
I think you kind of get who weare on the page right, and I
think that's kind of the bestpart is because when you're your
authentic self, you don't wantsomebody that's coming on and is
like today we're going to sellyou this burger you want us to
(10:15):
like you wanted to believe thatwe really like it and we're not
going to share anything with youthat we don't like either.
So I think showing upauthentically is the key to like
success, as any contentcreators like really being
yourself.
But who I am right now I justsaid this but I'm a mom like
single mom, full time.
(10:36):
It is my entire life right nowand I love it, but it's a lot.
He's in school now, so thatgives me a little bit more time
to start really focusingIntegration early preschool.
So he is that's a whole notherstory.
But he's doing kindergartenthis year, but I'm probably
(10:57):
gonna have him do it twicebecause he's an August birthday.
I think I've said 5,000 times,just so you know.
So don't do that if you're acontent creator.
Speaker 3 (11:07):
But Do it like this.
Speaker 2 (11:11):
Now I'm gonna notice it even more.
But so now that he's in school,I haven't because I've been
working so much in the littlepockets where he is in daycare
or school I haven't had a ton oftime to really create my own
stuff and start doing the thingsthat, like, are that I love,
cause I've been so busy doingthings for particular
restaurants.
So I'm looking forward toreally getting to show you guys
(11:33):
more of who I am and what makesme tick, cause I haven't been
able to focus on that.
So I'm excited to startcreating more content that is
more focused around my life.
Speaker 4 (11:42):
Yeah, I love that.
For me, let's see.
So I wholeheartedly believewith what Bailey said like I
never wanna be like someonethat's super fake online.
I think it's super important toshow your authentic self and to
show the mistakes you made and,you know, show the behind the
(12:03):
scenes and all that stuff.
It truly kind of drives me nutswhen you see some of those
content creators and it's likejust their like picture perfect
life and everything's great andyou know they have this
beautiful home and blah blah,and it's like we all have our
struggles, we all hold ourthings behind the scenes.
Obviously, you're not gonna goand throw that out on social
media, but it's also just goodto show some of the mistakes you
(12:24):
made and some of those thingsthat aren't just so sparkly and
all that good stuff.
I think for me too, it's super.
It's a really good split for me.
I work in healthcare and I'm anoccupational therapist.
So right now I go up part-timein Iowa City and I've worked
(12:46):
with paetrics In the past.
I've worked in nursing homesand hospitals and it's a lot
Like I'm not a nurse either.
So I think nurses have a littlebit.
They have a little bit moretougher for them.
But you know, you see a lot andyou work with a lot of
different people and it can bepretty hard but it also can be
very rewarding.
So this is just like a supernice way for me to have a
(13:08):
creative outlet too.
Speaker 1 (13:11):
I love that.
Like what do you find as far aslike your work-life balance.
Is it hard in this kind ofindustry where it's all on you
to motivate yourself to getcontent online?
And like how much of that leaksinto your regular life?
Speaker 4 (13:30):
Yeah.
So I like that part, like Ithink that drives me a bit more
is I can see myself growing morein this position.
Not to say you can't grow inthe position I'm in, like in
healthcare and stuff, but Ipersonally I can just see myself
developing, like withrelationships and with my
creativity and stuff like thatand my time management skills.
(13:52):
So I think there's a lot to sayfor you know, being like a
self-starter and like trying todo like content creation for
yourself.
Speaker 2 (14:02):
For sure, and time management like that, boom, you
hit the nail on the head there,because that's the hardest thing
for me anyway, and right now Imanaged quite a few restaurants
accounts.
So for me, if I don't and I'malso a squirrel, so like I'm so
easily distracted- so if I'mstarting something I really need
to like start time, likeblocking for certain things.
(14:25):
Otherwise it can kind of takeover an entire day.
If I don't get certain thingsdone, it comes into my night and
obviously I want to try and benot on my phone while my son is
home.
So time management is huge.
But you can really you can doso much Like, especially like
shooting a restaurant.
I think a lot of people thinksometimes it's going to be this
big, huge shoot, but especiallybecause I've both of us shoot
(14:48):
most of our stuff from ourphones, we can come in there and
knock it out quickly, like youcan get the content and we can
edit it after the fact.
So we can go in to a restaurantand be there less than 20
minutes sometimes and get enoughcontent to be able to create
something really cool.
Speaker 1 (15:02):
Yeah, so controversial question of the
podcast.
What happens if you get hiredto promo a place or you go in
somewhere intending to makecontent and you have a bad
experience?
What do you do?
Speaker 4 (15:16):
Does that happen to you?
It's happening to me.
Speaker 2 (15:22):
Most of the time I kind of already have a good idea
before going in.
So I think most of the time Iwill just creatively avoid doing
that deal, for the most part,yeah.
Speaker 4 (15:36):
It's actually funny because the one I'm thinking of
they're out of business now, soit's fine.
It didn't work out for them.
But yeah, it was tough becauseI had a really poor experience
with, like, the management andthe food was not good and I hate
to be the person that's puttingstuff like you got to try this.
(15:56):
This is great.
So I definitely just chose mywords very wisely in my caption
was just like I think I saidlike welcome to the Quad City.
It's just like.
Just kept it short and sweet.
Yeah, because I wanna steerpeople to a place that I don't
think is great either.
Speaker 2 (16:16):
And, that being said, about like having bad
experiences and things like that, like I'm thinking of creating
and maybe this will be a serieseven I can do together, but like
about how, if people don'tstart being nicer humans, that
restaurants aren't gonna existat all.
Oh gosh.
I know and how you don't need touse your platform or your space
(16:37):
to complain about restaurants,because people in restaurants
are humans and they have baddays, and like it's just hard,
as someone who has to readreviews all the time, and not
just one restaurant specifically, but all of them Like it's
always brought my attention thebad stuff and it's like guys,
give them a break, because ifyou keep complaining, these
(17:00):
restaurants will no longer existand then you're really gonna be
sad.
Speaker 4 (17:04):
And I feel like I've said this a million times too,
like on my own account and stuff, but like if I get great
service, great interactions withthe workers, management, all
that stuff like that far outrules the food to me.
It just shows you that they'remaking an effort and they're
trying their best and stuff andyou know the food will come
(17:26):
along the way.
But just see someone likeactually put forth and put
effort into their customers,like that's huge for me.
Speaker 2 (17:34):
And there are so many wonderful, amazing restaurants
that have, like you mentioned,but isn't Dan Bush like just an
incredible?
Influence, in this Like ineverything that's been done, and
Chad Cushman, who we've workedwith, is incredible.
There's just so many amazinghumans that are doing it the
right way and I think we alljust need to remember to support
(17:58):
them.
And it takes no time at all togo online and leave a review on
Google and Facebook.
That is positive and that meansso much more of these people
than you could ever know.
Speaker 1 (18:06):
Yeah, I'm curious.
What is the trait of, like youknow a business owner like Dan
Bush he's been on the podcastbefore you know great guy making
like huge waves downtownDavenport and beyond?
Like what is a trait that makesit right that you know you can
see outside looking in?
(18:27):
This is the way to go.
Speaker 4 (18:31):
This is actually a conversation that him and I had
recently.
For some of his businesses hewas like I have to make sure
that I'm always putting thecustomer first and that, like I
could wanna build a business,that's like something that I
love, something that I want, butthat's not what the people want
and I have to be doing what thepeople want and I have to put
(18:52):
them first and that's I feellike that's huge.
Like I think he brought up thebarbecue that he started with
barbecue at Armored Gardens andthat was just not what people
wanted.
They go to a sports bar andthey want it.
He had to totally adjust andswitch to bar food and it was a
hit.
But he was he originally wantedthe barbecue and stuff.
(19:14):
So it just, I think, makingsure that you're looking out for
your customers.
Speaker 2 (19:20):
For sure.
Yeah and personally I worked forMichael Dewitt and he owns Yoso
and Foundry and we just openedEdison's and it's exactly that.
It's listening and being ableto adjust with what the
customers are saying.
Right, you don't take thosenegative reviews that you get
and just scoff at them.
You make it right with thecustomer and then you listen and
(19:40):
make the changes that they'resuggesting, because at the end
of the day, that's who if we'renot making them happy, they're
not gonna come back.
So it's being able to learn andadjust and also just be in it
for the right reasons.
Speaker 1 (19:54):
I think everything you guys have outlined all the
way back from when you weretalking about just being your
transparent selves on youraccounts, is just so Quad Cities
, because it's very like we'redown to earth, we're genuine,
we're real people and I thinkthat's what people find when
they come to visit us.
You know that they are gonnaget just the authentic
experience, no matter who youtalk to.
(20:16):
If you come in to visit QuadCities Destination Center, we're
gonna tell you our favoriteplace to go have lunch, you know
, not the one that's likeadvertising the most, or
something like that.
You're gonna get the real stuffand I think that's just
something that people really canlearn to appreciate and learn
that that's what we're about.
So, on that note, annie Bailey,if you had to send somebody to
(20:39):
breakfast, to lunch, to dinner,where are you gonna send them?
Ooh, okay.
Speaker 2 (20:46):
Take your breakfast.
Well, I didn't prepare, Ididn't either.
Speaker 4 (20:51):
And there's so many answers, but here's what first
comes to mind.
So I am like a regular at thecoffee house in the village.
Okay, Banana Bread, Latte,sitting outside on that little
patio is like a simple pleasure.
But then you gotta go to QuadCity pancake house and get your
(21:12):
whole breakfast meal, Bailey.
What's your coffee and yourbreakfast?
What's start there?
Speaker 2 (21:19):
Ooh, I would say breakfast because I'm typically
on the go.
Cafe Lucy.
It is out of the country stylein East Moline, but they have
the best breakfast burritos.
They even.
This might sound crazy, buttheir most popular one is a hot
dog breakfast burrito and itmight sound nuts, but it is so
freaking fire, it's so good Wow.
That would be breakfast, I haveto pick breakfast, lunch.
(21:42):
This is not a biased answer, Iswear to God, because this is
just where I like to eat.
Lunch is foundry, because themenu is so big that, no matter
when, I can eat there like 30days in a row and still pick
something different and not getsick of it.
So I love the menu there.
I would say for lunch, whatabout you?
Speaker 4 (22:04):
Lunch.
I'm a sandwich gal, so I'mgonna say Arthur's over in
Thailand.
Yes, blue spruce downtown, orlike the Village Corner Deli.
Speaker 2 (22:17):
Village, corner Deli.
Yes, I was gonna say that too.
It's a good one, and dinneryeah.
Speaker 4 (22:23):
Okay, this is hard.
So it just kind of depends.
The vibe Half Nelson, I thinkis like a great like date night,
you know kind of more likeintimate setting, maybe like a
little bit more of a specialoccasion kind of thing.
Let's see, I do love Kitchen,brigade, eve yeah, I would say
(22:47):
those two.
But maybe if I'm going like alittle more like casual, I do
like an armored gardens.
Speaker 2 (22:55):
Oh, the Frisco burger there.
I like dream about it.
Speaker 4 (22:59):
So good.
Speaker 2 (23:00):
So good.
Speaker 4 (23:01):
What about you?
Speaker 2 (23:01):
Monarch, I love.
Speaker 3 (23:03):
Oh yeah.
Speaker 2 (23:04):
Monarch is great too.
Where else for dinner?
I'm trying not to save myrestaurants because, even though
I want to, because that's whereI like to eat.
Speaker 4 (23:16):
Good Sam, yeah, they're great.
Speaker 2 (23:18):
I love Yosso for dinner.
Yosso is like one of myfavorite places to go for dinner
, but where else?
Speaker 4 (23:24):
You know, where I went recently is the river room.
Speaker 2 (23:27):
Oh yeah, I just thought something.
What Mel just posting fromthere?
Right yeah, I went there.
Speaker 4 (23:33):
Yeah, I don't know when I went, but anyways, we
just got apps and like somecocktails, okay, like a little
view of the river.
It was a 10 out of 10experience.
It's great.
Speaker 2 (23:42):
And you know where else we were just talking.
We were going to go there lastweek and then we ended up not
making it, but smash pizza.
I've not still not been there,and I've never heard anyone say
anything but incredible thingsabout that too.
That's on our list to dotogether soon yeah.
Speaker 1 (23:57):
Yeah, my husband and I had a random rare date night
Like this was right.
It was like maybe five monthsago now.
It's just it's so few and farbetween, but I remembered I had
been into Yosso for some likejust you know, basic restaurant
shops for our archives and I hadbeen in before and he's not
much for like sushi.
So I was like it was never on myradar.
(24:18):
Um, I go in.
And I was like, oh, like it'spretty in here.
You know, I was just attractedto it.
And then I went home and toldhim about it and I was like we
have to go there because itlooks really cool.
Like the people there werehappy eating their stuff.
You know, they just lookexcited to be there.
And then, like, pleasantlysurprised, they had way more
than just sushi on the menu,which was really cool.
Um, so he got what he wantedand I got what I wanted.
(24:41):
Um, but yeah, I just, I thinkit's it's so important to not
like judge a book by its cover.
You know, if you think a placehas, you know, one genre of food
like, who knew about a hot dogburrito breakfast?
Right, I'm going there rightafter this podcast.
I love that.
And then I forgot to ask youguys about dessert.
(25:04):
Oh gosh, the dessert place.
Speaker 2 (25:07):
Yeah, I love dessert.
You do have to follow Annie forthe dessert stuff because I'm
not a huge sweets person, you'renot?
No, I don't know why.
I never really have been ohgosh, like.
I mean I don't hate them, but Ijust don't.
I'm not like I would definitely.
I'm a savory like for breakfastwe're doing biscuits and gravy
(25:28):
over pancakes always.
Speaker 4 (25:30):
Okay.
Yeah, I'm not expecting it.
You gotta go to Whites.
Um, for us Lager-Mercinos, theyhave really good Sundays.
Um, here's a scoop in thevillage.
I don't know.
I also do.
You guys know I'm here at aTrattoria tiramisu.
Oh yeah.
Speaker 2 (25:51):
Oh, not in front.
I forgot to mention that place.
It was incredible.
Speaker 4 (25:54):
It's a little Italian place and they have the best
tiramisu too, if you just go andlike get a bottle of wine at a
tiramisu it is like the greatestnight at the best.
Speaker 2 (26:06):
See, that's when I can do dessert.
If I'm just doing dessert, Ithink the problem is I always
eat so much before that partthat I never get there.
I'm always, you know.
A shout out, though is out on alimb pie company because she
makes the best pies and she haslike sweet and savory pies as
well.
Julie was out on a limb, so Ihave not heard of her off to
(26:28):
take a look.
She's always at the farmer'smarket too, on Saturdays.
Okay, good to know.
Speaker 1 (26:33):
Yeah, I'll have to check that out too.
I love pie and I love rhubarbpie from the rhubarb.
She makes it.
Speaker 2 (26:39):
Oh yes.
Speaker 4 (26:41):
I'm so you treated what's yours.
What's your favorite dessert?
Well, I guess local dessert.
Speaker 1 (26:46):
So my favorite dessert ever since I was a kid
has been country style.
Oh okay, you lived out of town.
I moved here in my twenties,but like when we'd come to visit
family, we'd be driving in thecar, like first stop when we get
there we're going to countrystyle.
Yeah, it's just, yeah, justsimple, delicious, old fashioned
.
Speaker 2 (27:05):
What's your order at country style.
Speaker 1 (27:08):
Oh, okay, so it's evolved as I've aged, but it
used to be just like a chocolateand vanilla twist cone and yes,
and now it's a full blownchocolate soda the large size.
Speaker 2 (27:22):
Oh, I don't think I've ever had a chocolate soda.
Speaker 1 (27:26):
No, you have to.
What is it Go there today?
It's vanilla ice cream and somekind of delicious.
I don't know if it's like a youwho or what, but it's chocolate
.
I don't even know how they makeit.
You will not regret it.
It's delicious.
Speaker 2 (27:42):
I need to go to the after this.
Speaker 4 (27:44):
Oh my goodness, that sounds delicious.
Speaker 2 (27:48):
Isn't this fun.
We're just influencing eachother here.
Speaker 1 (27:53):
So, having been in Bailey in Chicago and Annie
traveling Iowa city, Nashville,et cetera, what's your favorite
like you know, doesn't even haveto be a certain meal or
restaurant, but like what's yourfavorite thing to seek out when
you're out of town.
Speaker 2 (28:08):
I like to ask, I like to try and find, like the food
pages yeah, Like the QC FoodLovers page here is a great
resource even for out of townplaces and most of the time
everyone there is nice andfriendly on the food page.
So if you go and ask like I wasdriving through Galesburg the
other day and I just postedwhere should I go, and there
were two overwhelming responsesand they were both like
(28:30):
incredible.
Speaker 4 (28:31):
So I like to ask the locals yeah, same year I also
love to seek out the like hiddengems, I would say, like those
not so touristy places.
I kind of like to feel like alocal and stuff and like avoid
the crowds.
Speaker 2 (28:48):
So avoid the crowds, yeah, yeah it is.
Speaker 1 (28:53):
It can be tough if you're going to a place that you
hadn't ever been before, likeif people are coming into the
Quad Cities.
Obviously, filing the two ofyou on social media is a great
place to start.
You know, seeking out a visitorcenter, or you know, like the
Quad City Food Lovers, but, like, do you have any?
Like you know being kind of inthe online space, do you have
any tips?
As far as, like, if I'm goingto a random city I've never been
(29:16):
to, how do I find their specialplace to find local good stuff?
Speaker 2 (29:24):
I mean Instagram.
You can look like if you lookfor the influencers, they're
going to the best place.
Yeah, you cut out?
Speaker 4 (29:33):
Did you just ask where you can find like?
Some of the places when youtravel.
Speaker 1 (29:37):
Yeah, like I don't know, if you go online like what
, as you know, kind of being onthe inside of the like content
creator industry, like is itbest to seek out, like you know,
hashtag Nashville, or go onFacebook and just kind of like
start blindly searching orwhat's the best like method?
Speaker 4 (29:55):
Oh, yeah, I would say I go on Instagram.
I sometimes message people andbe like I'm only here for a few
days, like what are the placesthat I have to go that are more
like local places?
Yeah, that's usually my tipsand tricks.
Speaker 2 (30:11):
Yep, same Instagram I just look for.
I'll look up like Nashvillefoodie right.
Speaker 1 (30:16):
And then Annie comes up there too.
Speaker 2 (30:18):
Yep, but the same like once you reach out to one
person, most of the time theycan point you in the direction
of other people that can evensometimes meet up with you and
show you around.
Speaker 1 (30:27):
So, yeah, the low, low cost of $90,000.
Yeah, yeah, bonus Back ofchange.
Goodness gracious, you guysshould start charging for your
advice, like, I will give youthree great restaurants to go to
before.
Speaker 4 (30:41):
Yeah, goodness gracious.
Yeah, it's so funny.
How's she the 90,000.
Yeah, I don't know.
Speaker 2 (30:49):
Well, and it was.
The best part is like thereweren't any.
There wasn't really anyfollowers, right Like?
Speaker 4 (30:53):
you were like okay, yeah, she must have some sort of
confidence right here.
Speaker 2 (31:01):
I'm here for it.
Speaker 1 (31:02):
You got to start somewhere.
Speaker 2 (31:03):
I guess, yeah.
Speaker 1 (31:05):
Well, you guys, I would love to have you fill in
the blank QC.
That's where, and whichever ofyou feels like you want to go
first is fine with me, okay.
Speaker 4 (31:16):
QC.
That's where you can get afantastic meal with fantastic
service.
Speaker 2 (31:25):
Love it.
That was so many more wordsthat I was just going to say QC,
that's where we eat, that'sgood I don't know, maybe I said
too much.
Speaker 4 (31:36):
I think I did too much.
Speaker 1 (31:37):
Yours is perfect.
I love them.
I love them both so much.
Thank you so much.
This was really fun.
I knew it would be really funwith you guys having the both of
you on the podcast, and I lovedyour idea about having a series
together.
So I'm just I'm hopeful that wecan see that in the future.
If you find the time and thespace for it.
I would really love to see morefrom you guys.
(31:58):
So let's end this first withhaving Annie tell people where
they can find you.
Speaker 4 (32:07):
Okay, I'm just on Instagram, so Annie's QC eats.
You will see Quad City contentand a little bit of Iowa City
content.
Speaker 1 (32:17):
Perfect Bailey, where can everybody?
Speaker 2 (32:20):
find you, so on Instagram I'm at Ailey Bay, or,
at best, eats bales.
Ailey Bay is my name in Piglet,because I thought that was cool
when Instagram started manyyears ago, and on Facebook I
invest eats Bailey.
Or you can find me at Yossofoundry or Edison's.
All of that content is Me too.
Speaker 1 (32:42):
Perfect.
Thank you guys so much, andvisit Quad Citiescom.
You can explore all of thewonderful restaurants in our
area under the taste tab andlook out for QC restaurant week
every spring.
Thank you guys so much.
Awesome, thank you.
Speaker 3 (32:57):
Thanks for listening to QC.
That's where a podcast poweredby Visit Quad Cities Text visit
QC to 38314 for insider events,activities and updates sent
straight to your phone.
That's V-I-S-I-T-Q-C one wordto 38314.
(33:18):
Message and data rates mayapply.
Annie Bailey, if you had to send somebody to
breakfast, to lunch, to dinner,where are you gonna send them?
Ooh, okay.
Speaker 2 (00:10):
Take your breakfast you go.
Speaker 4 (00:12):
I didn't prepare, I didn't either and there's so
many answers, but here's whatfirst comes to mind.
Speaker 3 (00:20):
Where do you find a family of communities connected
by the storied Mississippi River, where young explorers and
dreamers, investors andentrepreneurs thrive?
Where can you connect with realpeople living and creating in a
place that's as genuine as itis quirky QC?
That's where.
Speaker 1 (00:43):
Welcome to QC.
That's where I'm, Katrina, yourhost.
I'm so excited today to betalking with Annie Freshly and
Bailey Thompson, two contentcreators that we've worked
personally with here at VisitQuad Cities, and they are both
on the podcast with me today, sothis is gonna be a lot of fun,
you guys.
Thank you for being on.
Yes, thanks for having us.
Speaker 2 (01:02):
Thank you so much.
I'm excited.
It's gonna be fun.
Speaker 1 (01:04):
So first of all, I want to go into what you guys,
what your personas are online.
So on Instagram, you guys haveboth influenced with us for QC
Restaurant Week.
So best eats bails and Annie'sQC eats.
Annie, do you wanna start?
How did you come up with thatname?
Speaker 4 (01:24):
Yes, okay, so I'm just gonna go kind of from the
beginning.
So it was in 2020 when I wastraveling, for I was doing some
clinicals for school and I wasin Kansas City, and I would
notice that whenever I wouldtravel places, specifically when
I was in Kansas City, I waslooking up like Kansas City
foodie and stuff like that onInstagram.
It came to me, too, that theQuad Cities didn't have someone
(01:48):
like that and, too, it was kindof in the heat of COVID that it
was like a perfect match for meto start that.
So I came back in September andI started the account and I
remember I was texting myfriends and I was like I don't
know what to name it andactually one of my friends came
up with the name herself, so Ididn't name it.
Credit to her.
But yeah, then it kind of tookoff from there.
Speaker 2 (02:09):
Wait, annie, you have to tell the story about the
name, the Iowa City name girl,the.
Speaker 4 (02:15):
Iowa City name.
Oh, yes, the Annie's Eats.
Is that what you're talkingabout?
Okay, so there is anotherAnnie's Eats out there and I
travel for work sometimes and sosometimes I try to broaden my
account and do like I was aNashville so I was doing like
Nashville Eats and stuff.
So when people down there whenthey ask me my name and I say
(02:36):
Annie's QC Eats, they're likewhy is QC in there?
So I tried to make it morebroad.
So I was like, oh, I need to beAnnie's Eats.
So I found the girl onInstagram and I messaged her and
I was like hey, can I buy youraccount like blah, blah, blah,
like name a price?
And she was like, yeah, I'llsell it to you for $90,000, and
I was like, yeah, you know, I'mgonna pass on that one, but
(02:59):
thanks.
Speaker 2 (03:02):
Yeah, I'm just like yeah, yeah, out of my budget.
And then I also thought man,annie, you and I should be
charging more.
Speaker 4 (03:10):
Yeah, I know, I'm like geez.
Louise, $90,000?
Yeah, yeah, but Bailey, howabout you?
How'd you get your name?
Speaker 2 (03:17):
I mean, I still am not sold on my name.
Let's be honest, I keepchanging it.
It's just everyone is calledbecause everyone who knows me in
life that I'm close with calledme Bales, so that's just always
been kind of my nickname.
And I did same thing with youIn the beginning.
I think it was called QC BestEats or Best Eats QC, I think.
(03:43):
But moving back here, so longstory short, I'm from the Quad
Cities.
I lived in Chicago for 12 yearsand I had my son in Chicago and
we moved back to the QuadCities in the beginning of 2021.
And I was like kind of all of asudden, a single mom starting
over and looking for ways tomake money online without having
to have my son in daycare fulltime and work like a nine to
(04:05):
five.
So that's kind of how minestarted.
But I didn't wanna just dothings online that were boring.
I wanted to be like passionateabout it and I've been in the
restaurant industry my wholelife.
I've always been a server and abartender and a manager.
So I thought if I could makemoney talking about food, that
would be awesome.
Oh yeah, dream job.
Even if I can just get like dotrades, even if it's just so
(04:28):
that we can go still go out toeat and be able to trade content
, so that we can do that still,cause in the beginning we really
couldn't afford to do that whenI first moved back, so it's
been.
This job has just been such ablessing for us too, because
it's been allowed us to still dothe things that we love and
also be able to supportourselves.
Speaker 1 (04:47):
So that's amazing.
You were able to find a meansto an end doing something that
you're passionate about.
So what's been your favoritepart, Bailey, about the account
you know, Bestie's Bails andkind of that like industry that
you found yourself in.
Speaker 2 (05:05):
Yeah, I think the collaboration and like the
people and the friends you meetdoing it.
And I think in the beginning itwas kind of funny because I
think before Annie and I meteach other, people were like
kind of having us compete orlike thought we were competing
and her and I had never even met.
But people would say thingslike oh well, so and so, like
even the restaurants we would goto, well, we work with, and I'd
(05:27):
be like that's amazing, I can'twait to meet her.
Speaker 4 (05:30):
Yeah, I know it was kind of like a weird.
Yeah, we met in Armour Gardens,I think.
We had like chatted online afew times, yeah, and then
finally we like saw each otherArmour Gardens and were like,
hey, we know each other One ofthose things where it's like you
know each other online, thenyou finally meet person.
Speaker 2 (05:45):
It's like, oh, this is so cool yeah, and I think
that's the coolest part about itis that I think her and I both
understand especially with thesebusinesses too, it's never
about competition.
Like I think I wholeheartedlybelieve that we're all put on
this earth to like bring our ownthing to the table right, and
so the way I influence someoneto go somewhere or do something
is gonna be totally differentthan how Annie is gonna do it,
(06:07):
and we're each gonna reach ourown unique audiences.
So like it makes so much moresense to work together and like
lift each other up andcollaborate, then compete.
Like there's no need for acompetition, like we should all
be supporting each other.
Speaker 4 (06:19):
Well, we also have the common goal too of we want
these businesses to succeed andwe wanna put them the best we
can.
So that's why there's no weirdblood or bad blood between us
too, like there's just meaningwe both, we have the same goals.
Speaker 1 (06:35):
Yep, it was so cool during this past restaurant week
2023, when you guys both showedup and I think it was a reel
that you made Bailey at Yoso.
You guys were both at.
Yoso sitting on the same sideof the booth doing the sushi and
you have, like I don't rememberthere were some kind of
chocolate martinis and I waslike that looks good and it also
looks fun to have my favoritepeople in it.
Speaker 4 (06:57):
It's Bailey's drink.
What's it called Bailey'sespresso right?
Speaker 2 (07:01):
It is called the Bailey's espresso.
I may have snuck my name on amenu, that it was about the
liquor, but it was really aboutme.
Speaker 4 (07:10):
Yeah, let's be honest .
Speaker 1 (07:13):
Sorry, Annie.
What's been your favorite partabout being an influencer?
Content creator yes.
Speaker 4 (07:19):
I would say like very similar responses.
The people you meet throughoutthe whole thing is crazy.
Like I think about you too thatI've met through this account,
like I've met very close friendsCasey Kup I met he has a small
business here.
Dan Bush has, you know, armoredanalog.
And just like people too thatyou meet, like when you're
(07:41):
talking online too, like youhave the common interests, like
hey, or like so-and-so, like meand my husband are going out to
dinner, like do you have anyrecommendations?
Blah blah.
Then you just get to chattingand it's super cool.
And then you kind of meet thesepeople out on the streets too
and it's really cool to formthose relationships.
Speaker 1 (07:58):
On the recommendation front.
So do you get hit up a lot foryou know, like do people mess
you and like say, hey, you'rethe expert, Like where should I
go for dessert tonight?
That kind of thing.
Speaker 4 (08:09):
Yeah, I actually had like some people reach out
yesterday.
They were coming, they'reactually in Iowa city and then
they were coming here andthey're like, okay, we have just
the night to do stuff in theQuad Cities.
Like what are yourrecommendations?
So I threw them towards thedowntown area so, just so they
can hit up like Armour Gardens,pre-uve drink, you know, get
(08:30):
dinner at half Nelson or me andBilly and then go to like the up
sky bar for a little nightcapand then, you know, hit the road
, grab some whiteies on the wayout.
Speaker 2 (08:39):
See, this is exactly what I'm talking about is, annie
is going to hit a totallydifferent crowd than I'm going
to hit, cause I'm like, oh, Iwant to be able to go to all
those places.
They sound amazing, but Ialways have my son with me.
So, like my, things are moredaytime and family oriented
right now.
Obviously, this is just a phasein my life, but I think it's
cool because we our audiencesare so broad too, so we can kind
(09:01):
of, when we work together, weget to really show a little bit
of every second of the QuadCities.
Speaker 1 (09:06):
Yeah, I totally understand that, like I have, I
have two kids.
So, like, once they came along,my my like nightlife and like
where's the best barbo blah,like turned into, where can I
take the kids for like quieterlife, music and the evening, you
know whatever.
(09:28):
Yeah, well, it's great that youguys are able to work together
and you know, like they say, arising tide rises all ships, and
so you guys have just reallyreally found that wave and it's
so fun to work with you guys.
So I have to know who is Baileyand who is Annie.
Behind behind the onlinepersona.
(09:49):
What makes you tick in life?
Speaker 4 (09:52):
Oh Bailey, take it away, oh man.
Speaker 2 (09:55):
Well, I do think that it's kind of both of us are
pretty transparent.
I think you kind of get who weare on the page right, and I
think that's kind of the bestpart is because when you're your
authentic self, you don't wantsomebody that's coming on and is
like today we're going to sellyou this burger you want us to
(10:15):
like you wanted to believe thatwe really like it and we're not
going to share anything with youthat we don't like either.
So I think showing upauthentically is the key to like
success, as any contentcreators like really being
yourself.
But who I am right now I justsaid this but I'm a mom like
single mom, full time.
(10:36):
It is my entire life right nowand I love it, but it's a lot.
He's in school now, so thatgives me a little bit more time
to start really focusingIntegration early preschool.
So he is that's a whole notherstory.
But he's doing kindergartenthis year, but I'm probably
(10:57):
gonna have him do it twicebecause he's an August birthday.
I think I've said 5,000 times,just so you know.
So don't do that if you're acontent creator.
Speaker 3 (11:07):
But Do it like this.
Speaker 2 (11:11):
Now I'm gonna notice it even more.
But so now that he's in school,I haven't because I've been
working so much in the littlepockets where he is in daycare
or school I haven't had a ton oftime to really create my own
stuff and start doing the thingsthat, like, are that I love,
cause I've been so busy doingthings for particular
restaurants.
So I'm looking forward toreally getting to show you guys
(11:33):
more of who I am and what makesme tick, cause I haven't been
able to focus on that.
So I'm excited to startcreating more content that is
more focused around my life.
Speaker 4 (11:42):
Yeah, I love that.
For me, let's see.
So I wholeheartedly believewith what Bailey said like I
never wanna be like someonethat's super fake online.
I think it's super important toshow your authentic self and to
show the mistakes you made and,you know, show the behind the
(12:03):
scenes and all that stuff.
It truly kind of drives me nutswhen you see some of those
content creators and it's likejust their like picture perfect
life and everything's great andyou know they have this
beautiful home and blah blah,and it's like we all have our
struggles, we all hold ourthings behind the scenes.
Obviously, you're not gonna goand throw that out on social
media, but it's also just goodto show some of the mistakes you
(12:24):
made and some of those thingsthat aren't just so sparkly and
all that good stuff.
I think for me too, it's super.
It's a really good split for me.
I work in healthcare and I'm anoccupational therapist.
So right now I go up part-timein Iowa City and I've worked
(12:46):
with paetrics In the past.
I've worked in nursing homesand hospitals and it's a lot
Like I'm not a nurse either.
So I think nurses have a littlebit.
They have a little bit moretougher for them.
But you know, you see a lot andyou work with a lot of
different people and it can bepretty hard but it also can be
very rewarding.
So this is just like a supernice way for me to have a
(13:08):
creative outlet too.
Speaker 1 (13:11):
I love that.
Like what do you find as far aslike your work-life balance.
Is it hard in this kind ofindustry where it's all on you
to motivate yourself to getcontent online?
And like how much of that leaksinto your regular life?
Speaker 4 (13:30):
Yeah.
So I like that part, like Ithink that drives me a bit more
is I can see myself growing morein this position.
Not to say you can't grow inthe position I'm in, like in
healthcare and stuff, but Ipersonally I can just see myself
developing, like withrelationships and with my
creativity and stuff like thatand my time management skills.
(13:52):
So I think there's a lot to sayfor you know, being like a
self-starter and like trying todo like content creation for
yourself.
Speaker 2 (14:02):
For sure, and time management like that, boom, you
hit the nail on the head there,because that's the hardest thing
for me anyway, and right now Imanaged quite a few restaurants
accounts.
So for me, if I don't and I'malso a squirrel, so like I'm so
easily distracted- so if I'mstarting something I really need
to like start time, likeblocking for certain things.
(14:25):
Otherwise it can kind of takeover an entire day.
If I don't get certain thingsdone, it comes into my night and
obviously I want to try and benot on my phone while my son is
home.
So time management is huge.
But you can really you can doso much Like, especially like
shooting a restaurant.
I think a lot of people thinksometimes it's going to be this
big, huge shoot, but especiallybecause I've both of us shoot
(14:48):
most of our stuff from ourphones, we can come in there and
knock it out quickly, like youcan get the content and we can
edit it after the fact.
So we can go in to a restaurantand be there less than 20
minutes sometimes and get enoughcontent to be able to create
something really cool.
Speaker 1 (15:02):
Yeah, so controversial question of the
podcast.
What happens if you get hiredto promo a place or you go in
somewhere intending to makecontent and you have a bad
experience?
What do you do?
Speaker 4 (15:16):
Does that happen to you?
It's happening to me.
Speaker 2 (15:22):
Most of the time I kind of already have a good idea
before going in.
So I think most of the time Iwill just creatively avoid doing
that deal, for the most part,yeah.
Speaker 4 (15:36):
It's actually funny because the one I'm thinking of
they're out of business now, soit's fine.
It didn't work out for them.
But yeah, it was tough becauseI had a really poor experience
with, like, the management andthe food was not good and I hate
to be the person that's puttingstuff like you got to try this.
(15:56):
This is great.
So I definitely just chose mywords very wisely in my caption
was just like I think I saidlike welcome to the Quad City.
It's just like.
Just kept it short and sweet.
Yeah, because I wanna steerpeople to a place that I don't
think is great either.
Speaker 2 (16:16):
And, that being said, about like having bad
experiences and things like that, like I'm thinking of creating
and maybe this will be a serieseven I can do together, but like
about how, if people don'tstart being nicer humans, that
restaurants aren't gonna existat all.
Oh gosh.
I know and how you don't need touse your platform or your space
(16:37):
to complain about restaurants,because people in restaurants
are humans and they have baddays, and like it's just hard,
as someone who has to readreviews all the time, and not
just one restaurant specifically, but all of them Like it's
always brought my attention thebad stuff and it's like guys,
give them a break, because ifyou keep complaining, these
(17:00):
restaurants will no longer existand then you're really gonna be
sad.
Speaker 4 (17:04):
And I feel like I've said this a million times too,
like on my own account and stuff, but like if I get great
service, great interactions withthe workers, management, all
that stuff like that far outrules the food to me.
It just shows you that they'remaking an effort and they're
trying their best and stuff andyou know the food will come
(17:26):
along the way.
But just see someone likeactually put forth and put
effort into their customers,like that's huge for me.
Speaker 2 (17:34):
And there are so many wonderful, amazing restaurants
that have, like you mentioned,but isn't Dan Bush like just an
incredible?
Influence, in this Like ineverything that's been done, and
Chad Cushman, who we've workedwith, is incredible.
There's just so many amazinghumans that are doing it the
right way and I think we alljust need to remember to support
(17:58):
them.
And it takes no time at all togo online and leave a review on
Google and Facebook.
That is positive and that meansso much more of these people
than you could ever know.
Speaker 1 (18:06):
Yeah, I'm curious.
What is the trait of, like youknow a business owner like Dan
Bush he's been on the podcastbefore you know great guy making
like huge waves downtownDavenport and beyond?
Like what is a trait that makesit right that you know you can
see outside looking in?
(18:27):
This is the way to go.
Speaker 4 (18:31):
This is actually a conversation that him and I had
recently.
For some of his businesses hewas like I have to make sure
that I'm always putting thecustomer first and that, like I
could wanna build a business,that's like something that I
love, something that I want, butthat's not what the people want
and I have to be doing what thepeople want and I have to put
(18:52):
them first and that's I feellike that's huge.
Like I think he brought up thebarbecue that he started with
barbecue at Armored Gardens andthat was just not what people
wanted.
They go to a sports bar andthey want it.
He had to totally adjust andswitch to bar food and it was a
hit.
But he was he originally wantedthe barbecue and stuff.
(19:14):
So it just, I think, makingsure that you're looking out for
your customers.
Speaker 2 (19:20):
For sure.
Yeah and personally I worked forMichael Dewitt and he owns Yoso
and Foundry and we just openedEdison's and it's exactly that.
It's listening and being ableto adjust with what the
customers are saying.
Right, you don't take thosenegative reviews that you get
and just scoff at them.
You make it right with thecustomer and then you listen and
(19:40):
make the changes that they'resuggesting, because at the end
of the day, that's who if we'renot making them happy, they're
not gonna come back.
So it's being able to learn andadjust and also just be in it
for the right reasons.
Speaker 1 (19:54):
I think everything you guys have outlined all the
way back from when you weretalking about just being your
transparent selves on youraccounts, is just so Quad Cities
, because it's very like we'redown to earth, we're genuine,
we're real people and I thinkthat's what people find when
they come to visit us.
You know that they are gonnaget just the authentic
experience, no matter who youtalk to.
(20:16):
If you come in to visit QuadCities Destination Center, we're
gonna tell you our favoriteplace to go have lunch, you know
, not the one that's likeadvertising the most, or
something like that.
You're gonna get the real stuffand I think that's just
something that people really canlearn to appreciate and learn
that that's what we're about.
So, on that note, annie Bailey,if you had to send somebody to
(20:39):
breakfast, to lunch, to dinner,where are you gonna send them?
Ooh, okay.
Speaker 2 (20:46):
Take your breakfast.
Well, I didn't prepare, Ididn't either.
Speaker 4 (20:51):
And there's so many answers, but here's what first
comes to mind.
So I am like a regular at thecoffee house in the village.
Okay, Banana Bread, Latte,sitting outside on that little
patio is like a simple pleasure.
But then you gotta go to QuadCity pancake house and get your
(21:12):
whole breakfast meal, Bailey.
What's your coffee and yourbreakfast?
What's start there?
Speaker 2 (21:19):
Ooh, I would say breakfast because I'm typically
on the go.
Cafe Lucy.
It is out of the country stylein East Moline, but they have
the best breakfast burritos.
They even.
This might sound crazy, buttheir most popular one is a hot
dog breakfast burrito and itmight sound nuts, but it is so
freaking fire, it's so good Wow.
That would be breakfast, I haveto pick breakfast, lunch.
(21:42):
This is not a biased answer, Iswear to God, because this is
just where I like to eat.
Lunch is foundry, because themenu is so big that, no matter
when, I can eat there like 30days in a row and still pick
something different and not getsick of it.
So I love the menu there.
I would say for lunch, whatabout you?
Speaker 4 (22:04):
Lunch.
I'm a sandwich gal, so I'mgonna say Arthur's over in
Thailand.
Yes, blue spruce downtown, orlike the Village Corner Deli.
Speaker 2 (22:17):
Village, corner Deli.
Yes, I was gonna say that too.
It's a good one, and dinneryeah.
Speaker 4 (22:23):
Okay, this is hard.
So it just kind of depends.
The vibe Half Nelson, I thinkis like a great like date night,
you know kind of more likeintimate setting, maybe like a
little bit more of a specialoccasion kind of thing.
Let's see, I do love Kitchen,brigade, eve yeah, I would say
(22:47):
those two.
But maybe if I'm going like alittle more like casual, I do
like an armored gardens.
Speaker 2 (22:55):
Oh, the Frisco burger there.
I like dream about it.
Speaker 4 (22:59):
So good.
Speaker 2 (23:00):
So good.
Speaker 4 (23:01):
What about you?
Speaker 2 (23:01):
Monarch, I love.
Speaker 3 (23:03):
Oh yeah.
Speaker 2 (23:04):
Monarch is great too.
Where else for dinner?
I'm trying not to save myrestaurants because, even though
I want to, because that's whereI like to eat.
Speaker 4 (23:16):
Good Sam, yeah, they're great.
Speaker 2 (23:18):
I love Yosso for dinner.
Yosso is like one of myfavorite places to go for dinner
, but where else?
Speaker 4 (23:24):
You know, where I went recently is the river room.
Speaker 2 (23:27):
Oh yeah, I just thought something.
What Mel just posting fromthere?
Right yeah, I went there.
Speaker 4 (23:33):
Yeah, I don't know when I went, but anyways, we
just got apps and like somecocktails, okay, like a little
view of the river.
It was a 10 out of 10experience.
It's great.
Speaker 2 (23:42):
And you know where else we were just talking.
We were going to go there lastweek and then we ended up not
making it, but smash pizza.
I've not still not been there,and I've never heard anyone say
anything but incredible thingsabout that too.
That's on our list to dotogether soon yeah.
Speaker 1 (23:57):
Yeah, my husband and I had a random rare date night
Like this was right.
It was like maybe five monthsago now.
It's just it's so few and farbetween, but I remembered I had
been into Yosso for some likejust you know, basic restaurant
shops for our archives and I hadbeen in before and he's not
much for like sushi.
So I was like it was never on myradar.
(24:18):
Um, I go in.
And I was like, oh, like it'spretty in here.
You know, I was just attractedto it.
And then I went home and toldhim about it and I was like we
have to go there because itlooks really cool.
Like the people there werehappy eating their stuff.
You know, they just lookexcited to be there.
And then, like, pleasantlysurprised, they had way more
than just sushi on the menu,which was really cool.
Um, so he got what he wantedand I got what I wanted.
(24:41):
Um, but yeah, I just, I thinkit's it's so important to not
like judge a book by its cover.
You know, if you think a placehas, you know, one genre of food
like, who knew about a hot dogburrito breakfast?
Right, I'm going there rightafter this podcast.
I love that.
And then I forgot to ask youguys about dessert.
(25:04):
Oh gosh, the dessert place.
Speaker 2 (25:07):
Yeah, I love dessert.
You do have to follow Annie forthe dessert stuff because I'm
not a huge sweets person, you'renot?
No, I don't know why.
I never really have been ohgosh, like.
I mean I don't hate them, but Ijust don't.
I'm not like I would definitely.
I'm a savory like for breakfastwe're doing biscuits and gravy
(25:28):
over pancakes always.
Speaker 4 (25:30):
Okay.
Yeah, I'm not expecting it.
You gotta go to Whites.
Um, for us Lager-Mercinos, theyhave really good Sundays.
Um, here's a scoop in thevillage.
I don't know.
I also do.
You guys know I'm here at aTrattoria tiramisu.
Oh yeah.
Speaker 2 (25:51):
Oh, not in front.
I forgot to mention that place.
It was incredible.
Speaker 4 (25:54):
It's a little Italian place and they have the best
tiramisu too, if you just go andlike get a bottle of wine at a
tiramisu it is like the greatestnight at the best.
Speaker 2 (26:06):
See, that's when I can do dessert.
If I'm just doing dessert, Ithink the problem is I always
eat so much before that partthat I never get there.
I'm always, you know.
A shout out, though is out on alimb pie company because she
makes the best pies and she haslike sweet and savory pies as
well.
Julie was out on a limb, so Ihave not heard of her off to
(26:28):
take a look.
She's always at the farmer'smarket too, on Saturdays.
Okay, good to know.
Speaker 1 (26:33):
Yeah, I'll have to check that out too.
I love pie and I love rhubarbpie from the rhubarb.
She makes it.
Speaker 2 (26:39):
Oh yes.
Speaker 4 (26:41):
I'm so you treated what's yours.
What's your favorite dessert?
Well, I guess local dessert.
Speaker 1 (26:46):
So my favorite dessert ever since I was a kid
has been country style.
Oh okay, you lived out of town.
I moved here in my twenties,but like when we'd come to visit
family, we'd be driving in thecar, like first stop when we get
there we're going to countrystyle.
Yeah, it's just, yeah, justsimple, delicious, old fashioned
.
Speaker 2 (27:05):
What's your order at country style.
Speaker 1 (27:08):
Oh, okay, so it's evolved as I've aged, but it
used to be just like a chocolateand vanilla twist cone and yes,
and now it's a full blownchocolate soda the large size.
Speaker 2 (27:22):
Oh, I don't think I've ever had a chocolate soda.
Speaker 1 (27:26):
No, you have to.
What is it Go there today?
It's vanilla ice cream and somekind of delicious.
I don't know if it's like a youwho or what, but it's chocolate
.
I don't even know how they makeit.
You will not regret it.
It's delicious.
Speaker 2 (27:42):
I need to go to the after this.
Speaker 4 (27:44):
Oh my goodness, that sounds delicious.
Speaker 2 (27:48):
Isn't this fun.
We're just influencing eachother here.
Speaker 1 (27:53):
So, having been in Bailey in Chicago and Annie
traveling Iowa city, Nashville,et cetera, what's your favorite
like you know, doesn't even haveto be a certain meal or
restaurant, but like what's yourfavorite thing to seek out when
you're out of town.
Speaker 2 (28:08):
I like to ask, I like to try and find, like the food
pages yeah, Like the QC FoodLovers page here is a great
resource even for out of townplaces and most of the time
everyone there is nice andfriendly on the food page.
So if you go and ask like I wasdriving through Galesburg the
other day and I just postedwhere should I go, and there
were two overwhelming responsesand they were both like
(28:30):
incredible.
Speaker 4 (28:31):
So I like to ask the locals yeah, same year I also
love to seek out the like hiddengems, I would say, like those
not so touristy places.
I kind of like to feel like alocal and stuff and like avoid
the crowds.
Speaker 2 (28:48):
So avoid the crowds, yeah, yeah it is.
Speaker 1 (28:53):
It can be tough if you're going to a place that you
hadn't ever been before, likeif people are coming into the
Quad Cities.
Obviously, filing the two ofyou on social media is a great
place to start.
You know, seeking out a visitorcenter, or you know, like the
Quad City Food Lovers, but, like, do you have any?
Like you know being kind of inthe online space, do you have
any tips?
As far as, like, if I'm goingto a random city I've never been
(29:16):
to, how do I find their specialplace to find local good stuff?
Speaker 2 (29:24):
I mean Instagram.
You can look like if you lookfor the influencers, they're
going to the best place.
Yeah, you cut out?
Speaker 4 (29:33):
Did you just ask where you can find like?
Some of the places when youtravel.
Speaker 1 (29:37):
Yeah, like I don't know, if you go online like what
, as you know, kind of being onthe inside of the like content
creator industry, like is itbest to seek out, like you know,
hashtag Nashville, or go onFacebook and just kind of like
start blindly searching orwhat's the best like method?
Speaker 4 (29:55):
Oh, yeah, I would say I go on Instagram.
I sometimes message people andbe like I'm only here for a few
days, like what are the placesthat I have to go that are more
like local places?
Yeah, that's usually my tipsand tricks.
Speaker 2 (30:11):
Yep, same Instagram I just look for.
I'll look up like Nashvillefoodie right.
Speaker 1 (30:16):
And then Annie comes up there too.
Speaker 2 (30:18):
Yep, but the same like once you reach out to one
person, most of the time theycan point you in the direction
of other people that can evensometimes meet up with you and
show you around.
Speaker 1 (30:27):
So, yeah, the low, low cost of $90,000.
Yeah, yeah, bonus Back ofchange.
Goodness gracious, you guysshould start charging for your
advice, like, I will give youthree great restaurants to go to
before.
Speaker 4 (30:41):
Yeah, goodness gracious.
Yeah, it's so funny.
How's she the 90,000.
Yeah, I don't know.
Speaker 2 (30:49):
Well, and it was.
The best part is like thereweren't any.
There wasn't really anyfollowers, right Like?
Speaker 4 (30:53):
you were like okay, yeah, she must have some sort of
confidence right here.
Speaker 2 (31:01):
I'm here for it.
Speaker 1 (31:02):
You got to start somewhere.
Speaker 2 (31:03):
I guess, yeah.
Speaker 1 (31:05):
Well, you guys, I would love to have you fill in
the blank QC.
That's where, and whichever ofyou feels like you want to go
first is fine with me, okay.
Speaker 4 (31:16):
QC.
That's where you can get afantastic meal with fantastic
service.
Speaker 2 (31:25):
Love it.
That was so many more wordsthat I was just going to say QC,
that's where we eat, that'sgood I don't know, maybe I said
too much.
Speaker 4 (31:36):
I think I did too much.
Speaker 1 (31:37):
Yours is perfect.
I love them.
I love them both so much.
Thank you so much.
This was really fun.
I knew it would be really funwith you guys having the both of
you on the podcast, and I lovedyour idea about having a series
together.
So I'm just I'm hopeful that wecan see that in the future.
If you find the time and thespace for it.
I would really love to see morefrom you guys.
(31:58):
So let's end this first withhaving Annie tell people where
they can find you.
Speaker 4 (32:07):
Okay, I'm just on Instagram, so Annie's QC eats.
You will see Quad City contentand a little bit of Iowa City
content.
Speaker 1 (32:17):
Perfect Bailey, where can everybody?
Speaker 2 (32:20):
find you, so on Instagram I'm at Ailey Bay, or,
at best, eats bales.
Ailey Bay is my name in Piglet,because I thought that was cool
when Instagram started manyyears ago, and on Facebook I
invest eats Bailey.
Or you can find me at Yossofoundry or Edison's.
All of that content is Me too.
Speaker 1 (32:42):
Perfect.
Thank you guys so much, andvisit Quad Citiescom.
You can explore all of thewonderful restaurants in our
area under the taste tab andlook out for QC restaurant week
every spring.
Thank you guys so much.
Awesome, thank you.
Speaker 3 (32:57):
Thanks for listening to QC.
That's where a podcast poweredby Visit Quad Cities Text visit
QC to 38314 for insider events,activities and updates sent
straight to your phone.
That's V-I-S-I-T-Q-C one wordto 38314.
(33:18):
Message and data rates mayapply.
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