December 10, 2024 • 63 mins
RED Episode 299 Run, Eat, and Drink for Moffitt Cancer Center at Miles for Moffitt
SHOUT OUTS
If you want a shoutout on the show for you or someone you love, email us at info@runeatdrink.net or call us at 941-677-2733 and leave a message.
Shout out to Janine, Big Ed, and Joe in New York, who gave us stellar recommendations for this episode.
Thank you to everyone who donated items and bid on auction items to support The DONNA Foundation. In this episode, we shout out the donations and winning bids!
Thanks to all our patrons and everyone in the Runcation Nation for your support and encouragement. Because of you, we have kept the show going over the last two years, so thank you!
Thank you to Dean Gerber, Associate Producer of our show, and Josh Ozbirn, Executive Producer of the podcast, too!
RUN
Miles for Moffitt Benefitting Moffitt Cancer Center
https://runsignup.com/2024runcationnation
EAT
Garvies Point Restaurant and Brewery
https://garviespointbreweryandrestaurant.com/lunch-menu/
DRINK
Garvies Point Restaurant and Brewery Flight of Brews
https://garviespointbreweryandrestaurant.com/on-tap/
THAT’S A WRAP!
Thank you for listening! Because of your support, we are in our eighth year of the podcast! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and X. Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to www.PodcastMusic.com for providing the music for this episode, too!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Hi everyone.
It's Mevka Fledghy, the BostonMarathon, new York City Marathon
champion and Olympic severalmedalist, and you are listening
to the Run Eat Drink podcast.
Speaker 2 (00:11):
Welcome to the Run Eat Drink podcast.
We feature destination racesfrom across the country and
after the race, we take you on atour of the best local food and
beverage to celebrate food andbeverage to celebrate.
So, whether you are an eliterunner or a back-of-the-packer
like us, you'll know the bestlay foods to accomplish, explore
(00:39):
and indulge on your nextrun-tation.
Hey, welcome to episode 209.
I'm your host, amy.
Speaker 1 (00:45):
And I'm your co-host, Dana.
Speaker 2 (00:47):
Welcome to the Run Eat Drink podcast.
We are one episode away from abig deal.
Speaker 1 (00:53):
The penultimate episode before we hit episode
300.
Speaker 2 (00:57):
Yes, it's the penultimate episode.
Who says that Normally?
People who know the wordpenultimate, the penultimate
Shout out to Mark Davis, whodoes trivia at Nice Guys Pizza.
Yeah, it's the penultimatequestion of this round of trivia
which I believe we are some OGwinners of some trivia at Nice.
Speaker 1 (01:15):
Guys, we are indeed.
Speaker 2 (01:16):
Yeah, Anyway, it's not about that.
It's about you and showing youwhere you can accomplish,
explore and indulge.
And also in this episode, whichis a delayed celebration of
Thanksgiving and appreciationfor our Runcation Nation, we're
(01:39):
going to recap a race thatbenefits a huge community of
people who are battling cancerand their families.
So we are running, eating anddrinking for a great cause once
again.
This time it is Moffitt CancerCenter, at Miles for Moffitt.
Speaker 1 (02:00):
Yeah, this is a revisit.
We're back at this race for thesecond time in the podcast's
history, and this week's episodeis also going to be
transcontinental, because you'regoing to be covering food and
drink from New York, new York.
Speaker 2 (02:20):
I can't.
It's like the episode run eatand drink like a New Yorker, new
Yorker, new York.
Ok, ok, ok.
Janine's going to have thingsto say about Janine, I'm so
(02:42):
sorry, and Big Ed, I'm so,everybody else in the New York
metropolitan area, yeah, barbara, everybody, christine, if
you're listening to this, I'm sosorry, just so sorry.
Speaker 1 (02:49):
So, yeah, you're going to be featuring some food
and beverage you got to havewhile you were escaping the
worst of the weather down herefor Hurricane Milton.
Speaker 2 (02:59):
I figured it's an episode where we talk about us
giving back to Moffitt who hasjust.
That organization has given somuch to my dad, janine and Big
Ed.
They gave me a home to escapeto for the hurricane and I can't
(03:20):
thank them enough.
And we still have amazing foodand beverage that they
introduced us to.
Speaker 1 (03:26):
And we can't thank you enough for sticking with us
for 299 episodes.
We're on Cajun Nation.
We love you.
Let's talk.
I was going to say let's talkrunning, but first I think you
do have some shout outs, Do younot?
Speaker 2 (03:37):
I do, and the first one is for Janine and Big Ed and
Joe in New York, who gave juststellar recommendations for this
episode Just wonderful, amazing, tasty, flavorful, somewhat
hoppy maybe, but we appreciatethat because now we know where
to go to explore and indulge.
(03:58):
Say, if we're up there for theNew York City Marathon, like if
we're running with MEB, he willrun that to raise funds for the
MEB Foundation or for othercharitable and worthy
organizations.
So if we're there, like the manwho introduced this episode,
then thanks Janine, Big Ed andJoe.
We also have a very specialthank you to everybody who
(04:24):
donated items for our auction tosupport the Donna Foundation in
its mission to finish breastcancer.
Speaker 1 (04:31):
Yeah, that's right.
People like Katherine Switzer,fitz Cole or Nikki Popovich,
roger Robinson and DaveMcGilvery were some of the
luminaries of running who werekind enough to provide items for
the Runcation Nation to bid onto help us raise funds.
Speaker 2 (04:53):
Not only those amazing people that you
mentioned, but also NikkiPopovich is connected to the Big
Beach Marathon, so I've got toshout out that.
Jeff Galloway, coastal DaysBrewery, and Alex Tatko and
everybody there, grace andeverybody at Magic Mind, greg
and Jovan at Nice Guys Pizza.
We have some winners.
(05:14):
We do that we need to shout out, and they are Don Broussard.
Speaker 1 (05:21):
Paula Pack.
Speaker 2 (05:23):
And Stephanie Humphrey.
They might have won multipleitems.
Speaker 1 (05:28):
And did I not hear that we're also maybe going to
have a special reserve auctioncoming as well?
Speaker 2 (05:35):
Yes, we are.
I missed one name on thosewinners before we get there
Jessica O'Keefe Excellent, yeah,before we get to the special
reserve.
O'keefe Excellent, yeah, beforewe get to the special reserve.
We also want to thank Greg andJovina, the owners of Nice Guys
Pizza.
We talk about them all the time.
Amanda, on our most recentepisode, shouted them out for
(05:57):
donating $2 from every drinksold of the I Dream of Autumn
Barbie, which is my beverage.
Speaker 1 (06:07):
Yeah, that's a bourbon forward cocktail.
It's delicious, that's reallyjust delicious.
Speaker 2 (06:13):
Taste the flavors of autumn.
Speaker 1 (06:15):
Autumn flavors pear.
It's just fantastic.
If you like old fashions andriffs on old fashions, it's a
great beverage.
Speaker 2 (06:27):
And that was so kind of them to do that Just slightly
sweet, and I may have had atotal and not even told my
co-host yet she did not, I don'thave a clue.
Drum roll please, their fallmenu and I dream about them,
Barbiebie.
Two dollars from every instanceof that sold raised 500
(06:51):
fantastic five hundred dollars.
How many autumn barbies is that?
250 250 autumn barbies.
They may have rounded up therebecause they were close to 500.
So they made it a nice roundeven number, but 250, I dream of
a lot of Barbies.
I really hope they do it againnext year with us, because,
(07:13):
amazing it's, I can't.
That gets us super close to ourgoal of $1,000.
Dollars.
Yeah, that, and everybody whodonated who fits Kohler and her
fixing your life with fitsness,and just the books and the gift
(07:34):
cards, and just from everybodyfrom the bottom of our hearts,
thank you.
And you are correct, sir, insaying that we're going to have
a special reserve auction.
Some items will be benefitingthe Donna Foundation, but some
will also be benefiting theMoffitt Cancer Center.
Speaker 1 (07:54):
Yep, so keep your eyes peeled for that.
We'll be posting about it inthe Runcation Nation Facebook
group and on our main feed forthe Run Eat Drink podcast on
Facebook and.
Instagram and I guess are wecalling it X?
We're calling it X.
Okay, he's calling it X.
We'll call it X.
Speaker 2 (08:13):
Elon, okay, good, yes , or whatever.
Speaker 1 (08:16):
So keep an eye out for that.
That's going to be coming herevery soon.
Speaker 2 (08:19):
Yeah, yeah.
Speaker 1 (08:20):
We also want to say congratulations to everybody who
completed the Space Coast raceson Thanksgiving weekend.
I think those medals areamazing and I'm totally jealous
and completely understanding andhaving FOMO for not doing any
of those races yet.
Speaker 2 (08:38):
I want to do that South course and then I want to
do it like Aaron from the WorldRun for and also Stephanie
Humphrey are one of our winningbids for the Dave McGilvery
books.
She did Space Coast and I justand she is just out of
reconstructive surgeryovercoming breast cancer.
(08:58):
It is amazing to see some ofthe stories there.
Chris Twiggs and his fabulouspacers paced that and I just
want to be on the party course.
I want to be on that partycourse Another course that's
truly inspiring.
That had three members of theRuncation Nation on it this
weekend as we record Susie, dawnand JoJo.
(09:21):
They completed the St Jude halfmarathon weekend in Memphis in
celebration of JoJo's 10th yearas a St Jude hero.
Speaker 1 (09:32):
Very nice.
If you want a shout out for youor someone else you love on the
show, email us.
The email address is info atruneatdrinknet.
Speaker 2 (09:41):
That's info at runeatdrinknet, or you can call
us and leave us a message and wecan play it and you can be
Runcation Nation famous.
The phone number for that is941-677-2733.
That's 941-677-2733.
Keep it like 30 seconds to aminute and we haven't had one of
(10:02):
those in a hot minute.
Speaker 1 (10:04):
So call in 941-677-2733.
Speaker 2 (10:09):
It's the season of giving people.
Give someone a shout out orgive yourself one, anyway.
Speaker 1 (10:13):
Now let's talk running.
Exactly so you were turned tothe Miles for Moffat race.
Speaker 2 (10:20):
I did.
Speaker 1 (10:20):
In Tampa just a couple of weeks ago, this race.
I'm going to give this littleprelude and you tell me if
anything's changed.
Speaker 2 (10:29):
Go for it.
Speaker 1 (10:33):
The race is held in downtown Tampa.
It extends out of downtownTampa by the Channel Side area
right there at Amelie Arena,perfect and then takes you out
towards Bayshore and, dependingon the length of the run you've
elected to do, it might changethe course somewhat.
But generally a very flat paved, organized course that benefits
(10:53):
a fantastic medicalorganization, moffitt Cancer
Center.
That is one of theorganizations, right up there
with Mayo Clinic and MD Anderson, that are leading the charge in
cutting edge cancer researchand treatment for patients, kind
of class.
Yeah, they're right up there.
Speaker 2 (11:14):
Which is two hours away from us, and it's a miracle
.
Speaker 1 (11:17):
Yeah, for us specifically and the race course
itself.
I want to say last year I didthe 5K.
Speaker 2 (11:25):
You did the 5K run because they break down the
events.
It was the same as last year.
The event categories didn'tchange.
Speaker 1 (11:32):
Okay.
Speaker 2 (11:33):
And the earliest event to start right in the 6
o'clock 6 am hour would be the10K run and then the 5K run,
after that a little bit in the 7o'clock hour and then the 5k
run.
After that a little bit in theseven o'clock hour and then the
5k for people with dogs,strollers, families that are
walking strictly okay walking soI elected to do the walk this
(11:57):
year, whereas the last time werecapped this, I did the 10k
gotcha, and the 10K just seesmore of Bayshore.
Speaker 1 (12:04):
Okay, so that's the essential difference in the
course.
Speaker 2 (12:07):
So if you've done Gasparilla then you know the
beautiful course and I can tellyou that, the sun coming up over
Bayshore and seeing that in thebeautiful fall weather of
November, it's the, I would say,least humid of all races held
(12:29):
in Tampa that we've done.
Speaker 1 (12:31):
This is the time of year you don't really start to
feel any sort of fall weatherand the humidity getting cut
until early to middle.
November, ring that weatherbell.
There we go, there we go, andthat's when it finally starts to
happen.
Speaker 2 (12:41):
Ring that weather bell.
There we go, there we go.
Speaker 1 (12:44):
And that's when it finally starts to happen, and
it's beautiful.
Speaker 2 (12:48):
You can feel it in the air and there's just a
palpable feeling of the change.
And we had that at this weekend.
It was the weekend right beforeThanksgiving and it was held
the year before.
When we recapped it it was twoweeks before.
So sometime in November theyhold it and it's just stellar.
(13:13):
It's such a party atmosphere.
You would think that there's agame going on at Amelie Arena.
When you get there it's theexact same venue and they have
parking garages and they havepublic parking.
Here's the tip I have for thisyear, because I think that we
did a parking garage last yearlast time, which is perfectly
(13:34):
fine.
Yardbird, yardhouse, yardhouse,it is Yardhouse where you can
(13:55):
see it from.
You can see Amelie Arena fromthat restaurant and all of the
parking it's diagonal across thestreet from Animal Queen.
Yeah, and the pay for parkingis based solely on your donation
to Moffitt for those lots there.
Speaker 1 (14:13):
It's based on your donation to Moffitt.
What do you mean?
Speaker 2 (14:15):
Yeah, so when you park in that parking lot, you
scan a QR code.
It takes you to their websiteto enter your vehicle
information.
So you enter your license platenumber, you do the whole
registration rigmarole and itgives you, I believe, six hours
of parking and the minimum Iwould say the reserve donation
(14:37):
or the parking fee is $10.
I did $50.
But you can do whatever you'recomfortable with within.
I think there's $10, $25, and$50.
And that gives you six hours ofparking and 100% of that goes
to Moffitt.
Speaker 1 (14:52):
Oh, that's fantastic.
Speaker 2 (14:54):
Yeah.
Speaker 1 (14:55):
Very cool, Good classy move there.
Speaker 2 (14:59):
And then you can monitor it from the parking app
that they have for that.
So it's nice and easy and I waslucky I drove up the morning of
, but I think that the embassysuites where we stayed or where
some of the Runcation Nationstayed for Gasparilla- when we
had a meetup at Gasparilla.
That would be beautiful to stayat.
(15:22):
That would be beautiful to stayat, or the Hilton downtown.
Speaker 1 (15:35):
they have a Westin over there because the start is
very close to where everything,the start and the finish very
close to where things happen.
For Gasparilla, yeah, amelieArena is walking distance from
the Tampa Convention Center,which is directly across the
bridge, from Harbor Island,which is where the Westin is,
and also right there with thatEmbassy Suites that you were
talking about.
So, that is all right downthere.
It's all near the Channel SideDistrict.
Speaker 2 (15:54):
I think if you want to travel for this, those are
great places to stay.
The beautiful scenery andyou're really close to some
great places.
Like we took, we went to thethat harry's seafood for
post-race meal after the 15k andthat's right outside of the
(16:14):
convention center.
Yeah, right outside of theconvention center, but you're,
like you know, a hop skip and ajump away from some of the best
restaurants and the bestbreweries You've got the
Columbia right there.
The Columbia Casa San Estefano.
You have Ulele nearby, it'smaybe the furthest.
You have Tampa Bay BrewingCompany.
(16:36):
You have Cigar City.
Speaker 1 (16:40):
Cigar City is nowhere near that Brewing.
Speaker 2 (16:43):
But it's a car ride away.
Speaker 1 (16:44):
It's a car ride away.
But it's nowhere near that it'sa car ride away.
But you have around Tampa somegreat stellar places, oh yeah,
and Tampa, the whole of Tampa.
Yes, yeah, yeah, absolutely.
Speaker 2 (16:53):
So I just yeah.
The whole point of my rantabout all of that was how I just
lucked into stellar parking andthen discovered that it all
went to Moffitt anyway.
Speaker 1 (17:08):
Yeah, that is a really cool thing for them to do
.
I'm very happy to hear that.
Yeah so you get there.
You've talked about thelocation.
You drove up that morning soyou got up at like four, five or
three and out the door by four,five, okay, five.
Speaker 2 (17:27):
Because my race didn't start till 830.
The walking one start entrydoesn't start until 830.
And you can do packet pickupright on site at Amelie Arena
and you have access to thebathrooms within Amelie Arena.
Speaker 1 (17:42):
Yeah, that was one thing we really liked about it
last time was that they actuallyused the facility.
So that you could use thefacilities and it was very nice
to be able to do that.
They do block off access tocertain parts.
You can't get all throughoutthe whole thing, but it's pretty
neat.
Speaker 2 (17:56):
Yeah, and I like, so I liked that.
And then they had a Dunkin'Donuts truck for coffee and they
did that again.
Yeah, and they had Outback andCarrabba's setting up for
post-race pasta and chicken,kind of little plates, tapas
size of some of their mostpopular entrees.
Speaker 1 (18:16):
I think last year they were doing a little bit of
chicken Brian.
Speaker 2 (18:19):
It's Marsala this year.
They had chicken Marsala andthey had just some pasta with
their red sauce.
Speaker 1 (18:25):
Nice.
Speaker 2 (18:26):
Ziti kind of size pasta and Bonefish Grill had
some bread there and thenOutback had chili I think
Walkabout Chili is their namefor it and there were blood
donations there, there werecancer screenings there and it
was like the whole packet pickupexpo situation was outside and
(18:50):
that was on the road leading tothe start this year, which I
think was different.
Speaker 1 (18:56):
They had it all in the courtyard, yeah.
Speaker 2 (18:59):
Right outside of the arena.
Speaker 1 (19:01):
In between the arena and the first parking deck.
Speaker 2 (19:03):
So while they used that space, it spilled out into
the road this year.
Speaker 1 (19:09):
Oh, interesting.
Speaker 2 (19:10):
Because that place where they had carrabbas out
back and the cancer screenings,the blood donations, that was
where we got bananas.
That's where the finish was thetime that we went and ran it
together.
Speaker 1 (19:24):
Okay.
Speaker 2 (19:24):
Those different entries together and so it's
expanded.
Yet you still walk into thecourtyard of Amelie Arena and
they have the dry erase boardthat has the Miles for Moffitt
logo and says I'm running forand you can sign it.
And they had an extra boardthis year.
It and they had an extra boardthis year.
(19:51):
Somebody who had battled andhad an extension of life through
the cutting edge research thatMoffitt provided, like my dad,
had lost, had passed away.
And there was a vinyl, a hugevinyl banner and a bell and you
ring it in honor of your lovedone and you sign with a Sharpie.
So I signed for your mom andrang the bell for her and then
(20:14):
on the dry erase board I signedfor my dad and took photos there
and they had all the Tampa areamascots running around for kids
.
They had All the sports mascots.
All the sports mascots.
They had a DJ there, they hadjust.
It was like a lounge, like awaiting area where you could put
(20:36):
on your bib after you pick upyour packet.
If you didn't pick up yourpacket already in the days
leading up to it, if you werecoming in before the race or you
were a Tampa local to pick up,mm-hmm, they had like donuts and
bananas and water in that area.
It was just.
(20:57):
It was a great time they had aZumba warmup for each race.
Speaker 1 (21:02):
Oh nice.
Speaker 2 (21:03):
Which was just fabulous and everybody was like
it's a courtyard.
Speaker 1 (21:06):
I remember them doing that last year, yeah.
Speaker 2 (21:08):
Doing the thing.
And then the finish of the racewas right out there.
As you exit that wholecourtyard area and the start you
had to travel down the road abit to an overpass so they split
the start and finish this timeyes, so I felt like that was new
(21:30):
.
Speaker 1 (21:31):
That's a slight logistical change probably to
make the flow for people.
Because it was rough last year,I remember.
Speaker 2 (21:37):
Yeah, for traffic.
It was really great, reallygreat In terms of spreading out
the runners and spreading outthe races and the finish and
start.
At the start they had a bigjumbotron where you could see
everybody finishing.
As you were waiting to take offfor, as we were waiting to take
off for the 5k walk, and I gotto see all the runners, walkers,
(22:02):
dogs and just so many inspiringshirts say I'm running for my
mom, my uncle, my aunt, mycousin, my son, my daughter, and
shout out to Pure CreativeApparel, because it's just like
Aaron and Stephanie say on PaceYourself, it's just cancer.
(22:27):
We don't know the differentcolor ribbons, we don't know the
different months of focus andawareness for the different
types of cancer that people canbe battling.
Right, and I feel Pam and Arielhave done so much for us.
They took the design that theydeveloped for the Donna races,
(22:51):
with the pink ribbon in our logoinstead of the D with the wine
glass, and they made it limegreen because that is the color
of the ribbon for lymphoma, andon the back of my shirt I had
the Runcation Nation runs for tofinish cancer and I had my
(23:13):
dad's name on the back and thatI loved him and thank you to
Moffitt.
And I ran in that with asparkle skirt in that lime green
color Very nice and thefabulous Tyvek bibs for Miles,
for Moffitt, and the bib boardsthat JoJo provided for us.
(23:33):
So I had everything going onfor the Donna, for Moffitt, for
everything.
And the DJ was right there atthe start and I was seeing kids
just raring to go with theirfamilies but I knew they would
maybe sprint the first few yardsmany yards and then maybe they
(23:54):
would stop and be like you can'tdo it all up front, you got to
reserve some for the end.
As Jeff Galloway would say,america's coach and our coach.
We took off and they releasedus in waves, although they
didn't really define us in those, they just they let a first
(24:20):
wave of people, they had a forthe 10K.
They had marked off sections,for are you going to be like an
eight minute mile?
Are you going to be like a 10to 12 minute mile line?
Up here they use those samedivisions, not because we were
that fast, we were walking right, but yeah, I would say, to mark
off different waves so thatthey could space us out.
And then the finish was justwonderful.
(24:43):
They had photographers there.
It was a fantastic moment.
I have some shots I think oneof them is in the episode
artwork that they took of mecrossing the finish line and
raising my hands in celebrationof everything that Moffitt has
been able to give my dad and ourfamily.
So it was a great time.
(25:05):
And that medal was huge.
It had blue on it, it had theMiles for Moffitt cancer logo it
yeah fantastic.
And it had the stained glasseffect with some of that blue
coloring on it.
Speaker 1 (25:20):
Yeah, the metal was very nice for a 5K metal.
I thought that was phenomenal.
So, generally speaking, thecourse itself it's very similar
to last year, flat paved.
Speaker 2 (25:29):
Yeah, there was one overpass right at the beginning.
It was like the curve to getyou up on and out into Bayshore,
okay, and there were.
Just think of it as if youremember how we talked about.
There were some organizationsalong the way that were cheering
people on that had signs thatsaid touch this poster board for
power up, like power it up, orhigh five for energy, or, and
(25:54):
djs all along the course abeautiful sunny day over the
water.
It was just absolutelywonderful and the volunteers
handing out water and cheeringus on were amazing.
And just one water stop for us.
There were two actually.
Oh nice, yeah, and it may havebeen the same one, was it one?
Maybe not, there were two.
(26:16):
That's all I know.
That's all I remember, becauseI got water.
Twice I got water I got watertwice on the course, so that's
good.
I mean, do you really need yourown and you're for a 5k for 5k
and you're walking it and it'sand pace doesn matter, enjoying
it and seeing some of the peoplein, because when you sign up
for the race, yes, you get amedal, you get the bib, you also
(26:39):
get a T-shirt and if you're asurvivor, you get a different
T-shirt.
Like, we got a gray, reallysoft and comfortable cotton
shirt and the survivors werelight blue this year and they
said survivors on the back Verycool.
And the survivors were lightblue this year and they said
survivors on the back very cool.
And some people wore those onthe course and you're just
thinking, gosh, they're out here, they're doing it, it is what's
(27:02):
my excuse?
Speaker 1 (27:03):
yeah, yeah, I don't have an excuse, because I was
out there doing it and, and soyou finish the race, you come
back through, you get that medalafter party.
Oh yeah, all the stuff thatthey were setting up just kind
of was now fired up and running.
Speaker 2 (27:17):
Fired up and running and could you have had the pasta
for how?
Like in the initial race forour very first episode, we're
almost to 300, let me just sayOur very first episode how it
was people who were taking thepint of beer at the tampa beer
run before their 5k, right, okay, they could have had their
(27:39):
carrabbas or their bonefish ortheir outback chili, all or all
of that, all the above, beforethey did the 5k, because people
were coming from the 10k andthey had to have it ready for
that.
Speaker 1 (27:53):
That makes sense.
Speaker 2 (27:54):
I mean, who doesn't want to?
Walk about Chile at seven inthe morning.
Who doesn't?
Speaker 1 (27:59):
That wouldn't be bad.
Speaker 2 (28:00):
Who doesn't want, you know, chicken, marsala or pasta
.
I would love that.
I don't think.
You know.
Maybe it's a poll that we needout there on social media.
Like certain foods, are theyonly relegated to a specific
meal?
I think not.
I think, you can eat what youwant when you want, as long as
(28:23):
it's available.
Speaker 1 (28:24):
And if you've been running, you can really get away
with eating and drinkingwhatever you want.
Speaker 2 (28:28):
So yeah.
Speaker 1 (28:29):
Okay, so this is the second year doing this.
Speaker 2 (28:32):
I would do it again.
Speaker 1 (28:33):
You'd do it again, oh yeah.
So we'll probably see you guysin about a year back at the
Miles for Moffitt, but you don'thave to wait until then to
donate to our fundraiser.
We are still running ourfundraiser for Moffitt at
runsignupcom.
Slash 2024, runcation NationAll one word.
(28:53):
2-0-2-4.
Runcation Nation All one word,all one word.
You can still donate If youfeel like helping out a great
organization that's on thecutting edge of medical
treatment for cancers of allkinds.
Speaker 2 (29:08):
Yeah, seriously.
Speaker 1 (29:09):
Donate there today.
Speaker 2 (29:12):
We are very serious.
They are on the cutting edge.
Speaker 1 (29:16):
Now, while you're up there running, I'm sure you
worked up an appetite for food,but this time we're not going to
be talking about any of thegreat dining options that you
can get in Tampa, some of themthat you missed, like the
Columbia.
Speaker 2 (29:29):
Get that 1905 salad people Just get it.
Speaker 1 (29:32):
It is hard to beat or like our friends over at Asian
Kitchen.
Speaker 2 (29:37):
Oh yes, that Mongolian barbecue-esque what?
And any the barbecue-esque thebarbecue meat that they do.
Speaker 1 (29:45):
The brisket.
Speaker 2 (29:46):
Yes, brisket.
Speaker 1 (29:47):
Yeah, they're the only place I've ever seen that
does smoked brisket in.
The best place I've ever seenthat does smoked brisket in what
do you call it?
Speaker 2 (29:55):
Ramen.
Oh so good, get the brisket inthe ramen at.
Asian Kitchen, just do it.
Speaker 1 (30:02):
But you're not covering that.
And you're not covering Get thepad thai.
You're not covering drinks.
Speaker 2 (30:06):
Either when people can get that information
Runnydrinknet, slash shows, dashone or they can just go to
runnydrinknet and click on showsto get back to that stuff.
Speaker 1 (30:15):
You could listen to all of our old episodes all 299
of them plus.
Speaker 2 (30:20):
We have additional content in there.
Speaker 1 (30:22):
Of course, so there's actually more than 300 items in
our feed.
Speaker 2 (30:26):
That is entirely true .
Speaker 1 (30:28):
There's more than 300 items.
Speaker 2 (30:29):
Even though we're almost at 300 episodes proper.
Speaker 1 (30:31):
But 300 episodes proper.
Yes or 299 proper as of today.
Speaker 2 (30:37):
As of today, like the giving, it's the giving season.
We did this in November, rightbefore Thanksgiving, and in
October, janine and Big Ed gavea lot to me.
Nespresso gave a lot to me ingiving me an opportunity to come
up there and work.
Speaker 1 (30:56):
Yeah, so let's back up just a second.
So we had two weeks back toback where we had hurricanes hit
Florida.
We had Helene, which for us wasit, skirted us and went up
towards the northern Big Bendarea and towards the Panhandle.
However, we still got prettysubstantial storm surge even
here.
Then what?
(31:17):
Just a week and a half later,we ended up with Hurricane.
Milton and we were hit, not asbadly as the Tampa Bay area.
But during that time you and Ihad to have, we were having a
discussion.
You were planning on going upthere for a work event, for like
employee appreciation, and youwere going to go up on Friday
(31:37):
and as I was getting informationfrom our emergency operations
center here, we had to have apretty candid conversation which
basically went something likethis the storm is very likely
going to hit here in some way,shape or form, and if you don't
get out of Florida, by what didI say?
Speaker 2 (31:57):
Monday or Tuesday.
Monday or.
Speaker 1 (31:58):
Tuesday, you're not going to be able to get out of
Florida at all Tuesday, andunlike our experience with
Hurricane Ian, where we weredoing a distributed response
model in our department whichmeant we didn't have to be at
the police station when thestorm hit and then what we
(32:19):
learned from that was becausesome areas get hit worse than
others, we can't count oncertain people and assets to be
available after the storm,because the storm surge Because
they can't make it to thestation.
Can't even make it to thestation they can't make it to
their police cars, so we optedinstead to have everybody come
into the station and stay thereand ride out the storm.
(32:39):
So I knew that I wasn't goingto be in the house at the time
during the storm, and you didn'twant to be at the house without
me and having to take care ofthe dogs and wondering about how
bad is the storm surge going tobe.
And having to take care of thedogs and wondering about how bad
is the storm surge going to be,because last time, with Ian, we
ended up getting enough stormsurge here to take out my old
police car.
Yes, flooded that out, indeed,and we said, yeah, we should
(33:05):
probably avoid that.
So Amy changed her flight plansand she went up to New York,
where she got to spend some timewith Janine and Big Ed.
Speaker 2 (33:15):
York where she got to spend some time with Janine and
Big Ed.
Janine said come on, and shewas just very generous with
welcoming me into her home andshe and Big Ed showed me around
and we talked about a race thatwe did there in Brooklyn.
But this week we want to talkabout, we want to flashback to
the Garvey's Point Restaurantand Brewery and I went for a
(33:39):
wonderful dinner and beertasting some flights.
I had the opportunity to tastesome flights at Garvey's Point
Restaurant.
Speaker 1 (33:51):
Okay, so I've got so many questions here I do.
At Garvey's Point Restaurant.
Okay, so I've got so manyquestions here I do.
We've been to a number ofbreweries across the country,
everywhere from Key West toAnchorage, Alaska.
Speaker 2 (34:00):
Yes, we have.
Speaker 1 (34:04):
It's not uncommon for us to find a brewery that has a
little kitchen that does a fewthings.
It's also not uncommon to finda brewery that doesn't have any
kitchen and it relies on foodtrucks.
Which is sometimes really great, which is find a brewery
doesn't have any kitchen and itrelies on food trucks, which is
sometimes really great, which is, yeah, both work really well.
It's pretty rare that we find abrewery with a full restaurant.
I can think of a couple likeMidnight Sun.
(34:27):
Oh, I don't know.
Speaker 2 (34:28):
Wicked.
Speaker 1 (34:29):
Barley, wicked Barley up in Jacksonville.
So there's a handful.
Speaker 2 (34:33):
Yeah.
Speaker 1 (34:33):
But even looking at the, I was getting pretty
jealous.
Speaker 2 (34:42):
I'm sitting here debating on whether or not I'm
going to have to eat MREs whileshe's up in New York and she's
sending me photos from New Yorkof all these places that she's
being taken to.
Yeah.
Speaker 1 (34:48):
So Garvey's Point here has a really impressive
menu looking at it yeah Beforeyou get into that.
I want to talk about the spaceitself.
Describe what would somebodyexperience when they arrive.
Speaker 2 (35:00):
It's a single floor and when you pull in you have
plenty of parking and and comingvery affluent part of New York
and when you come it's on thewater.
Speaker 1 (35:22):
I was going to say.
I'm looking at photos in theirphoto gallery and it looks like
it's on the water.
Speaker 2 (35:26):
It's on the water.
There's outdoor seating andthere's indoor seating and they
have those big roll away doorsthat can open up when the
weather's nice.
And the weather was beautiful.
It was like in the fifties,forties and fifties and the sun
was setting.
We had just gotten off work andbig Ed was coming to meet us
(35:47):
for a meal for dinner.
J9 and I we I call her J9.
Her name is Janine we went tothis place and as soon as we got
there it was you walk in andit's, it's very, it's industrial
, but it's also it was very fall.
You have some all around, asfar as the tables and the walls
(36:09):
go, it's and some brick, and Iwas going to say it's metal,
exposed brick, and I was gonnasay it's a lot it's metal,
exposed brick and wood.
Speaker 1 (36:16):
It definitely has that industrial feel to it, but
it's really cool and yeah, youcan see the brewery.
Speaker 2 (36:21):
They have the big glass panel in the bar insanely
tall ceiling.
Oh yeah, but you said it's asingle floor yeah, I didn't get
to the there, like it's not awhole entire second floor, but
they might have.
Speaker 1 (36:35):
Oh, they do have a section upstairs, but they might
have a very small sectionupstairs that might be like an
event space.
Maybe, that's cool.
Speaker 2 (36:42):
Maybe, but everything I saw that was happening at
that time was that we were therewas happening on the bottom
floor.
Speaker 1 (36:49):
Gotcha.
Speaker 2 (36:56):
So yeah, it was great and beautiful and decked out
for fall pumpkins everywhere andman, just it was great, it was
so beautiful so this is.
Speaker 1 (37:04):
This seems like a a really beautiful location.
I'm looking at the menu andthis is also something that
stands out to me, which is thatthe menu seems pretty elevated
as well.
Speaker 2 (37:21):
Yeah.
So I would say this is bar foodat an 11 on a scale of 10.
Speaker 1 (37:30):
Yeah.
Speaker 2 (37:32):
And I would say that because, and patrons, we will
have an appetizer bonus for you.
Speaker 1 (37:38):
Okay.
Speaker 2 (37:39):
Like that features and talks about what is special
about those mozzarella sticks wehad and that artichoke dip we
had and the potato skins.
Okay, Because I'm looking likelike when you say had and the
potato skins.
Speaker 1 (37:49):
Okay, Because I'm looking like when you say bar
food at an 11, yeah, theshareables.
That to me is like the bar food.
So you got the Bavarian pretzel, German sausage board, meatball
sliders, fried pickles, loadednachos, spinach, artichoke dip.
Speaker 2 (38:05):
Oh yeah.
Speaker 1 (38:06):
Potato skins and tuna poke nachos, which look amazing
.
Oh yeah, so that's yourshareables item.
Then your standard appetizersbreadsticks, wings, calamari,
mozzarella sticks.
But then they jazzed up alittle sesame, cauliflower and
braised short rib flatbread andthe sesame cauliflower comes in
like a Chinese takeout box.
Speaker 2 (38:27):
Oh so it's so cute.
That's cool.
Yeah, I didn'tout box.
Oh so it's so cute.
Speaker 1 (38:30):
That's cool.
Speaker 2 (38:31):
Yeah, I didn't have it.
Speaker 1 (38:33):
Yeah, hold on, because the reason I'm reading
some of this menu to people isbecause I think that we just hit
10 when you start talking about.
It goes to 11.
And then you're blowing past itbecause then you got a couple
of soup options, salads, sothey've got, like their house
salad a Caesar, a Cobb and aBurrata.
Speaker 2 (38:53):
Oh, they have a Burrata.
Speaker 1 (38:55):
Not a lot of bar food , burratas that.
Speaker 2 (38:57):
I've ever seen.
It looks good when it came outof the yes.
Speaker 1 (39:00):
On their handheld section of the menu, a lobster
roll.
They start out with a lobsterroll and then go work it our way
down.
They have a short rib, grilledcheese with american cheese,
pimento cheese and served ontexas toast oh my gosh, and it
looked amazing that would havebeen, I think, what I would have
gone, I know, but you went overto the entree side and again
(39:22):
they're doing steak and palmfrites fish and chips, a couple
other options.
Speaker 2 (39:27):
Chicken Milanese say, or Milanese, however you say it
Did you see it?
Speaker 1 (39:32):
It looked really good too yeah.
But what did you opt for onthis list?
I?
Speaker 2 (39:37):
didn't do the chicken bruschetta, I didn't do the
salmon, didn't do the shepherd'spie although, hello, we're
Irish, I just whatever.
Speaker 1 (39:44):
Or the autumn ratatouille I did the butternut
squash ravioli, and then theonly description here is brown
butter and sage.
Speaker 2 (39:53):
Okay, there's butternut squash in the ravioli.
Speaker 1 (39:58):
Like a butternut squash puree, huh.
Speaker 2 (40:00):
Yeah, and the sauce is shaved Parmesan and fried
sage and it's a brown butter,and oh my God just Were the
ravioli big small.
They were.
It wasn't like three big ones,not like that, although that
(40:21):
some elevated presentationstyles are like that, but it was
several.
I didn't count them because Iwas eating them too fast.
Speaker 1 (40:30):
No, no no, that's fine.
It was like Probably halfdollar sized.
Speaker 2 (40:35):
Yeah, yeah, yeah, I'm showing him a picture right now
.
Speaker 1 (40:38):
Yep, that looks amazing.
Speaker 2 (40:40):
And it had just all the fall spices, all the fall
spices, and you get a perfectbite.
And then there was also, likethe little chunks of the Roasted
butternut squash.
Yeah.
Speaker 1 (40:56):
So when you say false spices, so the puree had in it
maybe some things like nutmeg,oh yeah.
Cinnamon, yeah, all spice, okay.
So it's essentially like bitinginto a little bit of pumpkin
pie almost.
Speaker 2 (41:11):
Well, if I had to guess.
I don't know their recipe.
They didn't talk to me aboutanything.
No secrets were revealed, but Ihave to think they used some
kind of stock some kind of stockto give it that savory balance.
Speaker 1 (41:28):
Okay.
Speaker 2 (41:29):
Or at least I feel like it did, so it wasn't
overwhelmingly sweet, but thepasta was cooked perfectly.
Speaker 1 (41:35):
You get butternut squash on its own.
You give it a good roast whereyou get some nice color to it.
Speaker 2 (41:39):
It has a natural sweetness yeah.
Speaker 1 (41:41):
You probably do have a little bit of sugar in there,
like you said, maybe a littlebit of chicken stock or
something to balance that out.
Speaker 2 (41:48):
So good I of chicken stock or something to balance
that out.
So good I would have it againin a heartbeat.
It would be a greatcarb-loading meal to have before
a race.
Speaker 1 (41:58):
And brown butter is such a simple thing to do and,
if done, you get this wonderfulnuttiness from the brown butter
and brown butter sauce isn'tcomplicated Really.
The brown butter.
And brown butter sauce isn'tcomplicated, it's butter, end of
story cooked on a low heat, lowand slow, low and slow till it
browns up.
Speaker 2 (42:15):
Yes, and it has its own level of sweetness, but it
wasn't too sweet.
That's why I think there'ssomething going on there with
stock.
I just don't know.
And what really would have beengreat is to have some toasted
pine nut oh yeah oh my goodnessbut the french fried sage leaves
.
But it was perfect to add thatextra layer of texture that the
(42:38):
fried sage leaves.
Speaker 1 (42:40):
I love sage yeah, and when you fry it up like that,
it it's just a very light crisp,it's nothing crazy I dream of
thanks.
And it gives you thatThanksgiving taste.
Speaker 2 (42:51):
Yeah, exactly yeah.
I would love to have this as aThanksgiving meal.
It would be great.
Speaker 1 (42:57):
There is a similar dish we've had before.
I don't know if we've done iton the show for Wolfgang Puck,
but Wolfgang Puck's restaurantin Disney Springs we did not.
Has a very similar dish.
Yeah, disney Springs we did nothas a very similar dish.
Speaker 2 (43:08):
Yeah, we had that before.
We even had a podcast.
Speaker 1 (43:10):
Yes.
Speaker 2 (43:11):
And it was amazing, and this is extremely
reminiscent of it.
Speaker 1 (43:20):
I'm just telling you, 10 out of 10 would get it again
, I'm guessing Would return.
Speaker 2 (43:23):
Wow, oh, yes, all right, I loved it.
Speaker 1 (43:27):
So we're going to have a link to Garvey's Point
Brewery and Restaurant in theshow notes.
Shockingly, the link isGarvey's Point Brewery and
Restaurant dot com and you cancheck them out.
I think their website'sfantastic and hopefully you're
publishing these photos insocial media this week.
Speaker 2 (43:47):
I hope so.
You hope so.
You're in charge of that.
I know I've been remiss.
I know I've been remiss, butthere's just something about oh
my God, Just yeah, I'm going toget on a plane and go get that.
Speaker 1 (44:00):
And we're going to get our social media team to
post these photos this week.
Speaker 2 (44:10):
Our crack team of social media people Exactly here
at the Runny Drink PodcastTower South.
So yeah.
Darby's a plate restaurant.
Speaker 1 (44:14):
What.
Speaker 2 (44:15):
Sorry, I'm so sorry.
I will do a better job withpublishing the pictures.
We've made your mouths water.
Now you're going to see theevidence.
Speaker 1 (44:24):
Check it out.
We'll have a link in the shownotes.
But wait, there's more.
Let's talk drinking, becausethey're a brewery Q.
Doesn't hurt when you go to aplace and they've got their own
in-house brewery and this is notjust a tap room where they're
serving other people's beer.
The photos of the restaurantyou can see the brewery in the
background.
They're clearly based onlooking at their offerings.
(44:48):
They specialize in IPAs, butthat's not all that they offer.
Speaker 2 (44:54):
No, they have Kolsch, they have lager, they have,
it's true, their menu is skewedheavily toward the IPA realm.
Speaker 1 (45:07):
And.
Speaker 2 (45:07):
I'm not going to say it has a lot of IPA-ness.
Speaker 1 (45:11):
No, no, we definitely don't want to say that, oh I
can't do that.
Speaker 2 (45:13):
We have to do it again.
No, you can do that, it's fine.
No, that was bad.
Speaker 1 (45:19):
But I'm looking at their draft list online right
now and they are on Untapped andthey've got their Battalion 5
Czech Pilsner.
Yeah, they've got theirBattalion 5 Czech Pilsner.
Yeah, they've got theirCrescent Kolsch, their Fest Beer
, nitro Dry Irish Stout, theGold Coast, their American Lager
, their Oktoberfest Marzen.
Speaker 2 (45:39):
The Landing Lager.
Speaker 1 (45:40):
They have a ton of different IPAs, everything from
New England IPAs, American PaleAles, Rye IPA, Imperials.
Speaker 2 (45:53):
And they have a sour batch Tiki.
Speaker 1 (45:55):
Yes, so they've got a good selection.
It looks like they've got forthe 18 beers they currently have
on tap.
They've got a really niceselection of beers ranging
anywhere from about 5% ABV goingall the way up to 8.5%, which
you want some heavier hitters.
Speaker 2 (46:15):
The pumpkin picker is still there for crowlers and
growlers to go.
Speaker 1 (46:20):
But it's not on tap anymore, so it sounds like they
have probably.
Speaker 2 (46:23):
Crowler and growlered .
Speaker 1 (46:24):
Yeah, they've probably tapped them and sealed
them and they're ready to go.
Speaker 2 (46:28):
Wah yeah, wah Sorry.
Speaker 1 (46:30):
It's time for the pumpkin beers to go away.
Speaker 2 (46:32):
I know it's time for winter.
Speaker 1 (46:34):
Right Winter ales need to be ascendant at this
time.
Speaker 2 (46:37):
Winter is not coming.
People, Winter is here.
Speaker 1 (46:39):
Winter is here and you had the opportunity to taste
a couple of growlers.
Did you get pints too?
Speaker 2 (46:47):
I got two flights.
Speaker 1 (46:48):
I'm sorry, did I say growlers?
I meant flights.
Speaker 2 (46:50):
It's because you want a growler.
Speaker 1 (46:51):
Right.
Speaker 2 (46:52):
It's because you want a growler.
You wanted me to bring it home.
You wanted me to wrap it in itsown luggage and hope that it
made it here safely.
Speaker 1 (47:01):
We've done that before.
Boy is that?
Speaker 2 (47:04):
nerve-wracking?
Yeah, because you never knowhow they're going to handle the
baggage when they're in a hurryto turn everything over at the
airport, even though it's ashout out to what you do and
those muscles you build and younever know.
But I didn't take a chance,sorry.
Speaker 1 (47:20):
It's OK.
Speaker 2 (47:21):
But yeah.
Speaker 1 (47:22):
So you had a couple of flights.
Speaker 2 (47:24):
I did, and, like the appetizers, there's going to be
a flight for the patrons andthere's a flight that janine
participated in, and she's not abeer drinker.
She's not a beer drinker, butshe says you know what?
You don't have dana here.
He's at home keeping everybodysafe in the cave and running
(47:46):
things down there through thestorms.
So so I will be your pinchhitter, I will fill in, I will
be I don't know what othermetaphors I can say guesting,
guest hosting, right, she madeher podcast debut.
And you heard her talk about yes, you heard her talk about the
(48:07):
bacon, egg and cheese, theclassic role that I had in
Brooklyn.
Speaker 1 (48:11):
She did For the first time.
And so this I would say shouldbe old hat for her, but she did
this in the same trip, so it'snot old hat for her.
Speaker 2 (48:18):
No, so she did beverages.
She did food in the lastepisode and now she's moving on
to help us sample some fantasticbeverages.
Speaker 1 (48:27):
So let's play that now.
Speaker 2 (48:28):
Help us sample some fantastic beverages.
So let's play that now.
I'd like to say welcomeRuncation Nation to our New York
tour and continued we're inbeer with Happy Dogs, a menu of
food options which we'll talkabout later or at a different
point in the show.
Welcome Runcation Nation.
We're at Garvey's Point, agraft brewery and restaurant
(48:51):
here.
In what neighborhood?
We are in Glencove, long Island.
We're in Glencove, long Island.
Yes, okay, this looks like apretty upscale neighborhood to
me.
It's on the water, it is.
It's a huge brewery with wallof the doors for the great fall
weather, A big garage, yes, andit sets Shmad on a lot of
(49:17):
different breweries.
Now.
Speaker 1 (49:19):
Which is great, Very nice but it's a full-blown.
Yeah, yeah.
Speaker 2 (49:24):
We've got a lot of TVs in here for game fans and
they even have a game day or agames time, find a happy hour
special.
But you know me, I can't decide, so I got to fly.
Yeah, I'm going to start withmaybe something like an IPA, but
(49:46):
I'm not going to tell you thatthere's a whole lot of IPA in
this, I promise.
Run case you in this, I promise.
Speaker 1 (49:51):
Run.
Speaker 2 (49:51):
Keisha Neeson.
I promise this is juice break.
I asked our server what waspopular and she says juice break
.
It's an IPA out of New England,6.5% ABV.
You can get a flight of four,so this is the first of four and
you can get a 12-ounce draftfor nine slots.
(50:11):
But why don't you try?
You want to try some more?
I have three others to go here.
We go with Jouffre Break andit's citrus on the note.
So already you know how I feel.
Pine is not mine.
See what I did there.
Oh yeah, you know I'm flyingsolo so you're not going to hear
(50:34):
Dana's in end.
But yeah, it's like the pith ofa boy fruit, like the rind.
The inside of the rind, thewhite tarns Body is just, I
would say medium to highcarbonation and I feel like
there's this effence of a bitterfinish.
6.5 is pretty fashionable.
It's not 4, it's not a 5, but Iwould say I know why.
(50:58):
This is one that's popular andperhaps keeps the lights on for
the Garby's Point location.
Now, janine, do you want to trythis?
I'm sure we move on.
I smell grapefruit.
This smelled like what I drankthe other night.
Grapefruit is a popular flavorin IPAs.
I'm popular.
Speaker 1 (51:21):
I do like that Do you like it?
Speaker 2 (51:22):
I do, yeah, if not super heavy in the mouth feel or
the body I like.
So I think on a hot day itwould be great.
I guess I do like it.
You do, yeah, okay, but so faryou've only shown interest in
citrusy ideas.
I'll be interested if we evertry any idea.
What your opinion?
(51:42):
Yeah, all right.
So here we go and we are nowmoving on to the second in our
flights here, and they have ametal tray and they have these
cute little it almost looks likethose short wine stemless
glasses in their flight, whichis great because you can see the
color and the juice break was.
(52:04):
It's not a golden, it's like acrazy that it's not see-through.
It's not a see-through one, butit's lighter yellow.
And then we have this next one,which is Battalion 5, battalion
5, which is a Pildner, and thisone is a little bit more
(52:24):
sessionable at 2, 5.2 ABV andyou can get a 16 ounce draft for
eight bucks.
It's a little bit.
It's a sliding scale based onthe ABV.
What's happening?
Okay, I get a non-distinct nose, which usually means we're
going to get some bready notes.
But let's find out.
It's a check filter.
Okay, it's more bitter on theend than we've had A pills note
(52:45):
that's bready and doesn't havethat bitter note on the end than
we've had A pilsner that'sbready and doesn't have that
bitter note on the end.
It's good if you like that, andit's light, a little lower in
carbonation than, say, the juicebreak.
So far out of the two it's avery surprising thing that I
would say I like the juice breakover the Czech pilsner Because
(53:08):
of the bitter after flavornessthat remain.
Do you like strut horse 18?
There you are fancy blasts.
I love that.
Speaker 1 (53:20):
Yeah, no, no, no see and the bitter that tastes like
beer.
Speaker 2 (53:24):
To me, that's the beer taste I don't bitter too
bitter.
Yeah, guys, I'm not a drinker,but yeah, amy's teaching me a
lot.
Yeah, that's the thing.
It's the end you can teach me.
That's the taste I don't likewhen.
Speaker 1 (53:35):
I taste beer.
Speaker 2 (53:36):
It's bad, so that's bitter.
That's he did in it's got thatkind of.
It's got that.
That is the pilsner.
Yeah, not for pilsner, andnormally I love a pilsner, but
they don't often have that.
Dennish the more bready, but alager is the breadiest.
(53:58):
That I am that style.
Let's see in here what we haveNow granted if we were at Nice
Guy's Pizza.
This is who we're in.
What we had Now granted if wewere at Nice Guy's Pizza, it's a
beer in who is a Ciceronecertified beer expert to tell
you about all the differentthings in those brews.
So shout out to them A littleslice at home.
(54:21):
This right here is the LandingLager.
The Landing Lager is American5% ABV, so it's the lowest that
we've had.
Indeed, it is the lowest so farthat we've had.
So, we've gone from high to lowso far.
Almost I think I'm going tofoul it up with finishing with
Oktoberfest, but it's okay.
(54:41):
This one is the most golden ofthe three, whereas you'll get to
the Oktoberfest and you'll seethe amber color Golden lager.
Yeah, it's pretty.
(55:02):
Now smell it.
Do you get anything?
Speaker 1 (55:03):
I don't.
Speaker 2 (55:03):
No, no, the other one .
I smelled it immediately.
I don't get anything.
Oh yes, this is a great burgerbeer.
Great burger beer Because it'snot going to take away from the
flavor on your meal.
Hawaii is arbonated, it's gotbread to it and you would not.
Speaker 1 (55:18):
You don't like the beer.
You don't like the beer flavor.
Speaker 2 (55:20):
The other one.
I like this one better, andlast one, yeah, I don't get that
.
Speaker 1 (55:25):
You don't get the bitter yet.
No, that one.
Speaker 2 (55:27):
I could drink.
I definitely, I'm glad to say Iknow what I am.
Now I have an IPA girl, acitrus IPA girl I love sage.
Let's end, because it's October,with Oktoberfest.
It's the Marison at 5.5% ABV.
It is not quite orange in color, as we've seen other
(55:49):
Oktoberfest's from differentbrewery, but it's actually more
of a dark golden, a dark golden,amber-y, yeah, Okay, what do
you smell?
I don't know, I don't smellmuch.
Okay, so fear, as in otherplaces we've gone, let's say,
sweetwater down in Atlanta, orthere are some places where you
(56:12):
don't get anything on the noseand it saves it all for the
flavor notes that you enjoy whenyou sip the beer.
My nose is all kistuffy so Ican't even smell.
It's cold outside it's cold.
Okay, this is definitely likethe caramel note, the amber note
, the dark vermalz.
If you like Oktoberfest and youwant and it's a little lighter
(56:34):
than other Oktoberfest, we addin terms of the BBB and body and
in carbonation, yeah, I saymedium to high for this one.
What do you say J9, standing infor Dana?
Oh, you're an IPA girl.
Speaker 1 (56:49):
I don't like beer.
Speaker 2 (56:50):
I'm so sorry.
Speaker 1 (56:51):
Dana oh, you're an IPA girl.
I don't like beer.
Speaker 2 (56:52):
I'm so sorry.
No, no, it's okay, I heard itas my friend Dana.
He really is the man, but he isthe man.
I think of you as your localnon-expert and it's good.
It's like what are you?
But I definitely like IPA.
Yeah, citrus, a citrus IPA.
I'm interested when Big Edcomes, do you have him in taste?
He'll taste it?
Yeah, yeah, he's not a drinkerbut he will taste it.
(57:13):
Well, he's probably going tomake the same face.
I did, okay.
Yeah, my hoes will taste, andnow we have appetizers to enjoy.
Still more to come.
Runcation Nation.
Thanks for hanging in there atGarvey's Point for the first
flight.
I'm looking at that label forGold Coast.
Yeah, and it just it reminds meof teaching F Scott
(57:38):
Fitzgerald's Great Gatsby.
Speaker 1 (57:40):
Yeah, Something tells me that the design of that
label was purposefully invokingimages of the cover of the book
the Great Gatsby.
It's very nice.
I would love to try it.
I think that their selectionhere looks phenomenal.
Speaker 2 (57:53):
I think that Janine was a great fan of Juice Break
IPA.
Speaker 1 (57:57):
Very nicely done, Janine.
Speaker 2 (57:59):
Well done for you, and I think it was really great
to have somebody who doesn'tnormally drink beer sample and
have that basically untouchedpalate.
Provide honest review.
Speaker 1 (58:14):
Absolutely so Very good.
Speaker 2 (58:16):
Thank you for doing that.
Speaker 1 (58:17):
Janine, that's going to do it for this week's episode
Links in the show notes the Run, the Drink podcast Links to yes
, garvey's Point Brewery andRestaurant will be in the show
notes and you should check themout at Garvey's Point Brewery
and Restaurant dot com.
Speaker 2 (58:32):
It's going to be yeah , if you end up going to that
area, fantastic part of New York.
And again, I know it's notconnected to the Tampa area
where I ran miles for Moffitt,but I think you know in this
episode that kind of highlightsgiving back.
In this season of giving back,I couldn't think of a better
(58:57):
choice to flash back to thanwhat Janine and Big Ed gave to
me to bring home and talk to youabout for our next trip to New
York, Dana, Whenever we get backup there to explore and indulge
, Exactly.
Speaker 1 (59:11):
We just want to remind you all there is still
time to donate to our Miles forMoffitt fundraiser.
Go to runsignupcom slash 2024Runcation Nation.
In fact, we'll be havinganother online auction.
We mentioned it as our specialreserve auction between now and
Christmas Day, including somespecial reserve packages to bid
on when we post this episode andalbum over on the Facebook page
(59:34):
.
Speaker 2 (59:35):
Yeah, am I.
Should I give you a hint?
Speaker 1 (59:40):
Go for it.
Speaker 2 (59:41):
I'm just going to say some things.
I'm going to say some words,like the Columbia Restaurant
Group, which includes several ofour favorites Coastal Days
Brewery, the first woman to everregister for and complete the
Boston Marathon, I don't know.
There's so much more.
Speaker 1 (01:00:02):
We'll post a link and let everybody know the items
when this episode is live and inour podcast feed.
Yes, why are we doing this justahead of the holidays?
This is why Moffitt has givenAmy's dad almost three more
years.
Yeah, healthy years with us asa family.
Speaker 2 (01:00:22):
And I want Moffitt Cancer Center to continue to
give people and their families asecond chance with this cutting
edge treatment.
They are light years ahead intheir research and in their
treatment.
It's just an amazing place tobe and you are so taken care of
at this place in every way andall the people that we've known
(01:00:45):
that Moffitt has helped overcometheir battle with cancer.
We just we know it's an amazingplace that we want to support,
just like the Donna Foundation.
Speaker 1 (01:00:55):
Exactly, and we know we just finished supporting the
Donna Foundation last month.
But if you're thinking of lastminute gifts or spoiling
yourself this holiday season,please make sure you drop a bid
and support the Moffitt CancerCenter at the same time.
Speaker 2 (01:01:11):
Yes, Thank you so much for joining us in 2024.
I can't believe it's almostgoing to be 2025.
In 2024, on your long runaround the house, the commute to
work wherever you are, I'm yourhost, Amy.
Speaker 1 (01:01:25):
And I'm your co-host.
Speaker 2 (01:01:25):
Dana, stay safe and well and we will accomplish,
explore and indulge with youreally soon.
Hi everyone.
It's Mevka Fledghy, the BostonMarathon, new York City Marathon
champion and Olympic severalmedalist, and you are listening
to the Run Eat Drink podcast.
Speaker 2 (00:11):
Welcome to the Run Eat Drink podcast.
We feature destination racesfrom across the country and
after the race, we take you on atour of the best local food and
beverage to celebrate food andbeverage to celebrate.
So, whether you are an eliterunner or a back-of-the-packer
like us, you'll know the bestlay foods to accomplish, explore
(00:39):
and indulge on your nextrun-tation.
Hey, welcome to episode 209.
I'm your host, amy.
Speaker 1 (00:45):
And I'm your co-host, Dana.
Speaker 2 (00:47):
Welcome to the Run Eat Drink podcast.
We are one episode away from abig deal.
Speaker 1 (00:53):
The penultimate episode before we hit episode
300.
Speaker 2 (00:57):
Yes, it's the penultimate episode.
Who says that Normally?
People who know the wordpenultimate, the penultimate
Shout out to Mark Davis, whodoes trivia at Nice Guys Pizza.
Yeah, it's the penultimatequestion of this round of trivia
which I believe we are some OGwinners of some trivia at Nice.
Speaker 1 (01:15):
Guys, we are indeed.
Speaker 2 (01:16):
Yeah, Anyway, it's not about that.
It's about you and showing youwhere you can accomplish,
explore and indulge.
And also in this episode, whichis a delayed celebration of
Thanksgiving and appreciationfor our Runcation Nation, we're
(01:39):
going to recap a race thatbenefits a huge community of
people who are battling cancerand their families.
So we are running, eating anddrinking for a great cause once
again.
This time it is Moffitt CancerCenter, at Miles for Moffitt.
Speaker 1 (02:00):
Yeah, this is a revisit.
We're back at this race for thesecond time in the podcast's
history, and this week's episodeis also going to be
transcontinental, because you'regoing to be covering food and
drink from New York, new York.
Speaker 2 (02:20):
I can't.
It's like the episode run eatand drink like a New Yorker, new
Yorker, new York.
Ok, ok, ok.
Janine's going to have thingsto say about Janine, I'm so
(02:42):
sorry, and Big Ed, I'm so,everybody else in the New York
metropolitan area, yeah, barbara, everybody, christine, if
you're listening to this, I'm sosorry, just so sorry.
Speaker 1 (02:49):
So, yeah, you're going to be featuring some food
and beverage you got to havewhile you were escaping the
worst of the weather down herefor Hurricane Milton.
Speaker 2 (02:59):
I figured it's an episode where we talk about us
giving back to Moffitt who hasjust.
That organization has given somuch to my dad, janine and Big
Ed.
They gave me a home to escapeto for the hurricane and I can't
(03:20):
thank them enough.
And we still have amazing foodand beverage that they
introduced us to.
Speaker 1 (03:26):
And we can't thank you enough for sticking with us
for 299 episodes.
We're on Cajun Nation.
We love you.
Let's talk.
I was going to say let's talkrunning, but first I think you
do have some shout outs, Do younot?
Speaker 2 (03:37):
I do, and the first one is for Janine and Big Ed and
Joe in New York, who gave juststellar recommendations for this
episode Just wonderful, amazing, tasty, flavorful, somewhat
hoppy maybe, but we appreciatethat because now we know where
to go to explore and indulge.
(03:58):
Say, if we're up there for theNew York City Marathon, like if
we're running with MEB, he willrun that to raise funds for the
MEB Foundation or for othercharitable and worthy
organizations.
So if we're there, like the manwho introduced this episode,
then thanks Janine, Big Ed andJoe.
We also have a very specialthank you to everybody who
(04:24):
donated items for our auction tosupport the Donna Foundation in
its mission to finish breastcancer.
Speaker 1 (04:31):
Yeah, that's right.
People like Katherine Switzer,fitz Cole or Nikki Popovich,
roger Robinson and DaveMcGilvery were some of the
luminaries of running who werekind enough to provide items for
the Runcation Nation to bid onto help us raise funds.
Speaker 2 (04:53):
Not only those amazing people that you
mentioned, but also NikkiPopovich is connected to the Big
Beach Marathon, so I've got toshout out that.
Jeff Galloway, coastal DaysBrewery, and Alex Tatko and
everybody there, grace andeverybody at Magic Mind, greg
and Jovan at Nice Guys Pizza.
We have some winners.
(05:14):
We do that we need to shout out, and they are Don Broussard.
Speaker 1 (05:21):
Paula Pack.
Speaker 2 (05:23):
And Stephanie Humphrey.
They might have won multipleitems.
Speaker 1 (05:28):
And did I not hear that we're also maybe going to
have a special reserve auctioncoming as well?
Speaker 2 (05:35):
Yes, we are.
I missed one name on thosewinners before we get there
Jessica O'Keefe Excellent, yeah,before we get to the special
reserve.
O'keefe Excellent, yeah, beforewe get to the special reserve.
We also want to thank Greg andJovina, the owners of Nice Guys
Pizza.
We talk about them all the time.
Amanda, on our most recentepisode, shouted them out for
(05:57):
donating $2 from every drinksold of the I Dream of Autumn
Barbie, which is my beverage.
Speaker 1 (06:07):
Yeah, that's a bourbon forward cocktail.
It's delicious, that's reallyjust delicious.
Speaker 2 (06:13):
Taste the flavors of autumn.
Speaker 1 (06:15):
Autumn flavors pear.
It's just fantastic.
If you like old fashions andriffs on old fashions, it's a
great beverage.
Speaker 2 (06:27):
And that was so kind of them to do that Just slightly
sweet, and I may have had atotal and not even told my
co-host yet she did not, I don'thave a clue.
Drum roll please, their fallmenu and I dream about them,
Barbiebie.
Two dollars from every instanceof that sold raised 500
(06:51):
fantastic five hundred dollars.
How many autumn barbies is that?
250 250 autumn barbies.
They may have rounded up therebecause they were close to 500.
So they made it a nice roundeven number, but 250, I dream of
a lot of Barbies.
I really hope they do it againnext year with us, because,
(07:13):
amazing it's, I can't.
That gets us super close to ourgoal of $1,000.
Dollars.
Yeah, that, and everybody whodonated who fits Kohler and her
fixing your life with fitsness,and just the books and the gift
(07:34):
cards, and just from everybodyfrom the bottom of our hearts,
thank you.
And you are correct, sir, insaying that we're going to have
a special reserve auction.
Some items will be benefitingthe Donna Foundation, but some
will also be benefiting theMoffitt Cancer Center.
Speaker 1 (07:54):
Yep, so keep your eyes peeled for that.
We'll be posting about it inthe Runcation Nation Facebook
group and on our main feed forthe Run Eat Drink podcast on
Facebook and.
Instagram and I guess are wecalling it X?
We're calling it X.
Okay, he's calling it X.
We'll call it X.
Speaker 2 (08:13):
Elon, okay, good, yes , or whatever.
Speaker 1 (08:16):
So keep an eye out for that.
That's going to be coming herevery soon.
Speaker 2 (08:19):
Yeah, yeah.
Speaker 1 (08:20):
We also want to say congratulations to everybody who
completed the Space Coast raceson Thanksgiving weekend.
I think those medals areamazing and I'm totally jealous
and completely understanding andhaving FOMO for not doing any
of those races yet.
Speaker 2 (08:38):
I want to do that South course and then I want to
do it like Aaron from the WorldRun for and also Stephanie
Humphrey are one of our winningbids for the Dave McGilvery
books.
She did Space Coast and I justand she is just out of
reconstructive surgeryovercoming breast cancer.
(08:58):
It is amazing to see some ofthe stories there.
Chris Twiggs and his fabulouspacers paced that and I just
want to be on the party course.
I want to be on that partycourse Another course that's
truly inspiring.
That had three members of theRuncation Nation on it this
weekend as we record Susie, dawnand JoJo.
(09:21):
They completed the St Jude halfmarathon weekend in Memphis in
celebration of JoJo's 10th yearas a St Jude hero.
Speaker 1 (09:32):
Very nice.
If you want a shout out for youor someone else you love on the
show, email us.
The email address is info atruneatdrinknet.
Speaker 2 (09:41):
That's info at runeatdrinknet, or you can call
us and leave us a message and wecan play it and you can be
Runcation Nation famous.
The phone number for that is941-677-2733.
That's 941-677-2733.
Keep it like 30 seconds to aminute and we haven't had one of
(10:02):
those in a hot minute.
Speaker 1 (10:04):
So call in 941-677-2733.
Speaker 2 (10:09):
It's the season of giving people.
Give someone a shout out orgive yourself one, anyway.
Speaker 1 (10:13):
Now let's talk running.
Exactly so you were turned tothe Miles for Moffat race.
Speaker 2 (10:20):
I did.
Speaker 1 (10:20):
In Tampa just a couple of weeks ago, this race.
I'm going to give this littleprelude and you tell me if
anything's changed.
Speaker 2 (10:29):
Go for it.
Speaker 1 (10:33):
The race is held in downtown Tampa.
It extends out of downtownTampa by the Channel Side area
right there at Amelie Arena,perfect and then takes you out
towards Bayshore and, dependingon the length of the run you've
elected to do, it might changethe course somewhat.
But generally a very flat paved, organized course that benefits
(10:53):
a fantastic medicalorganization, moffitt Cancer
Center.
That is one of theorganizations, right up there
with Mayo Clinic and MD Anderson, that are leading the charge in
cutting edge cancer researchand treatment for patients, kind
of class.
Yeah, they're right up there.
Speaker 2 (11:14):
Which is two hours away from us, and it's a miracle
.
Speaker 1 (11:17):
Yeah, for us specifically and the race course
itself.
I want to say last year I didthe 5K.
Speaker 2 (11:25):
You did the 5K run because they break down the
events.
It was the same as last year.
The event categories didn'tchange.
Speaker 1 (11:32):
Okay.
Speaker 2 (11:33):
And the earliest event to start right in the 6
o'clock 6 am hour would be the10K run and then the 5K run,
after that a little bit in the 7o'clock hour and then the 5k
run.
After that a little bit in theseven o'clock hour and then the
5k for people with dogs,strollers, families that are
walking strictly okay walking soI elected to do the walk this
(11:57):
year, whereas the last time werecapped this, I did the 10k
gotcha, and the 10K just seesmore of Bayshore.
Speaker 1 (12:04):
Okay, so that's the essential difference in the
course.
Speaker 2 (12:07):
So if you've done Gasparilla then you know the
beautiful course and I can tellyou that, the sun coming up over
Bayshore and seeing that in thebeautiful fall weather of
November, it's the, I would say,least humid of all races held
(12:29):
in Tampa that we've done.
Speaker 1 (12:31):
This is the time of year you don't really start to
feel any sort of fall weatherand the humidity getting cut
until early to middle.
November, ring that weatherbell.
There we go, there we go, andthat's when it finally starts to
happen.
Speaker 2 (12:41):
Ring that weather bell.
There we go, there we go.
Speaker 1 (12:44):
And that's when it finally starts to happen, and
it's beautiful.
Speaker 2 (12:48):
You can feel it in the air and there's just a
palpable feeling of the change.
And we had that at this weekend.
It was the weekend right beforeThanksgiving and it was held
the year before.
When we recapped it it was twoweeks before.
So sometime in November theyhold it and it's just stellar.
(13:13):
It's such a party atmosphere.
You would think that there's agame going on at Amelie Arena.
When you get there it's theexact same venue and they have
parking garages and they havepublic parking.
Here's the tip I have for thisyear, because I think that we
did a parking garage last yearlast time, which is perfectly
(13:34):
fine.
Yardbird, yardhouse, yardhouse,it is Yardhouse where you can
(13:55):
see it from.
You can see Amelie Arena fromthat restaurant and all of the
parking it's diagonal across thestreet from Animal Queen.
Yeah, and the pay for parkingis based solely on your donation
to Moffitt for those lots there.
Speaker 1 (14:13):
It's based on your donation to Moffitt.
What do you mean?
Speaker 2 (14:15):
Yeah, so when you park in that parking lot, you
scan a QR code.
It takes you to their websiteto enter your vehicle
information.
So you enter your license platenumber, you do the whole
registration rigmarole and itgives you, I believe, six hours
of parking and the minimum Iwould say the reserve donation
(14:37):
or the parking fee is $10.
I did $50.
But you can do whatever you'recomfortable with within.
I think there's $10, $25, and$50.
And that gives you six hours ofparking and 100% of that goes
to Moffitt.
Speaker 1 (14:52):
Oh, that's fantastic.
Speaker 2 (14:54):
Yeah.
Speaker 1 (14:55):
Very cool, Good classy move there.
Speaker 2 (14:59):
And then you can monitor it from the parking app
that they have for that.
So it's nice and easy and I waslucky I drove up the morning of
, but I think that the embassysuites where we stayed or where
some of the Runcation Nationstayed for Gasparilla- when we
had a meetup at Gasparilla.
That would be beautiful to stayat.
(15:22):
That would be beautiful to stayat, or the Hilton downtown.
Speaker 1 (15:35):
they have a Westin over there because the start is
very close to where everything,the start and the finish very
close to where things happen.
For Gasparilla, yeah, amelieArena is walking distance from
the Tampa Convention Center,which is directly across the
bridge, from Harbor Island,which is where the Westin is,
and also right there with thatEmbassy Suites that you were
talking about.
So, that is all right downthere.
It's all near the Channel SideDistrict.
Speaker 2 (15:54):
I think if you want to travel for this, those are
great places to stay.
The beautiful scenery andyou're really close to some
great places.
Like we took, we went to thethat harry's seafood for
post-race meal after the 15k andthat's right outside of the
(16:14):
convention center.
Yeah, right outside of theconvention center, but you're,
like you know, a hop skip and ajump away from some of the best
restaurants and the bestbreweries You've got the
Columbia right there.
The Columbia Casa San Estefano.
You have Ulele nearby, it'smaybe the furthest.
You have Tampa Bay BrewingCompany.
(16:36):
You have Cigar City.
Speaker 1 (16:40):
Cigar City is nowhere near that Brewing.
Speaker 2 (16:43):
But it's a car ride away.
Speaker 1 (16:44):
It's a car ride away.
But it's nowhere near that it'sa car ride away.
But you have around Tampa somegreat stellar places, oh yeah,
and Tampa, the whole of Tampa.
Yes, yeah, yeah, absolutely.
Speaker 2 (16:53):
So I just yeah.
The whole point of my rantabout all of that was how I just
lucked into stellar parking andthen discovered that it all
went to Moffitt anyway.
Speaker 1 (17:08):
Yeah, that is a really cool thing for them to do
.
I'm very happy to hear that.
Yeah so you get there.
You've talked about thelocation.
You drove up that morning soyou got up at like four, five or
three and out the door by four,five, okay, five.
Speaker 2 (17:27):
Because my race didn't start till 830.
The walking one start entrydoesn't start until 830.
And you can do packet pickupright on site at Amelie Arena
and you have access to thebathrooms within Amelie Arena.
Speaker 1 (17:42):
Yeah, that was one thing we really liked about it
last time was that they actuallyused the facility.
So that you could use thefacilities and it was very nice
to be able to do that.
They do block off access tocertain parts.
You can't get all throughoutthe whole thing, but it's pretty
neat.
Speaker 2 (17:56):
Yeah, and I like, so I liked that.
And then they had a Dunkin'Donuts truck for coffee and they
did that again.
Yeah, and they had Outback andCarrabba's setting up for
post-race pasta and chicken,kind of little plates, tapas
size of some of their mostpopular entrees.
Speaker 1 (18:16):
I think last year they were doing a little bit of
chicken Brian.
Speaker 2 (18:19):
It's Marsala this year.
They had chicken Marsala andthey had just some pasta with
their red sauce.
Speaker 1 (18:25):
Nice.
Speaker 2 (18:26):
Ziti kind of size pasta and Bonefish Grill had
some bread there and thenOutback had chili I think
Walkabout Chili is their namefor it and there were blood
donations there, there werecancer screenings there and it
was like the whole packet pickupexpo situation was outside and
(18:50):
that was on the road leading tothe start this year, which I
think was different.
Speaker 1 (18:56):
They had it all in the courtyard, yeah.
Speaker 2 (18:59):
Right outside of the arena.
Speaker 1 (19:01):
In between the arena and the first parking deck.
Speaker 2 (19:03):
So while they used that space, it spilled out into
the road this year.
Speaker 1 (19:09):
Oh, interesting.
Speaker 2 (19:10):
Because that place where they had carrabbas out
back and the cancer screenings,the blood donations, that was
where we got bananas.
That's where the finish was thetime that we went and ran it
together.
Speaker 1 (19:24):
Okay.
Speaker 2 (19:24):
Those different entries together and so it's
expanded.
Yet you still walk into thecourtyard of Amelie Arena and
they have the dry erase boardthat has the Miles for Moffitt
logo and says I'm running forand you can sign it.
And they had an extra boardthis year.
It and they had an extra boardthis year.
(19:51):
Somebody who had battled andhad an extension of life through
the cutting edge research thatMoffitt provided, like my dad,
had lost, had passed away.
And there was a vinyl, a hugevinyl banner and a bell and you
ring it in honor of your lovedone and you sign with a Sharpie.
So I signed for your mom andrang the bell for her and then
(20:14):
on the dry erase board I signedfor my dad and took photos there
and they had all the Tampa areamascots running around for kids
.
They had All the sports mascots.
All the sports mascots.
They had a DJ there, they hadjust.
It was like a lounge, like awaiting area where you could put
(20:36):
on your bib after you pick upyour packet.
If you didn't pick up yourpacket already in the days
leading up to it, if you werecoming in before the race or you
were a Tampa local to pick up,mm-hmm, they had like donuts and
bananas and water in that area.
It was just.
(20:57):
It was a great time they had aZumba warmup for each race.
Speaker 1 (21:02):
Oh nice.
Speaker 2 (21:03):
Which was just fabulous and everybody was like
it's a courtyard.
Speaker 1 (21:06):
I remember them doing that last year, yeah.
Speaker 2 (21:08):
Doing the thing.
And then the finish of the racewas right out there.
As you exit that wholecourtyard area and the start you
had to travel down the road abit to an overpass so they split
the start and finish this timeyes, so I felt like that was new
(21:30):
.
Speaker 1 (21:31):
That's a slight logistical change probably to
make the flow for people.
Because it was rough last year,I remember.
Speaker 2 (21:37):
Yeah, for traffic.
It was really great, reallygreat In terms of spreading out
the runners and spreading outthe races and the finish and
start.
At the start they had a bigjumbotron where you could see
everybody finishing.
As you were waiting to take offfor, as we were waiting to take
off for the 5k walk, and I gotto see all the runners, walkers,
(22:02):
dogs and just so many inspiringshirts say I'm running for my
mom, my uncle, my aunt, mycousin, my son, my daughter, and
shout out to Pure CreativeApparel, because it's just like
Aaron and Stephanie say on PaceYourself, it's just cancer.
(22:27):
We don't know the differentcolor ribbons, we don't know the
different months of focus andawareness for the different
types of cancer that people canbe battling.
Right, and I feel Pam and Arielhave done so much for us.
They took the design that theydeveloped for the Donna races,
(22:51):
with the pink ribbon in our logoinstead of the D with the wine
glass, and they made it limegreen because that is the color
of the ribbon for lymphoma, andon the back of my shirt I had
the Runcation Nation runs for tofinish cancer and I had my
(23:13):
dad's name on the back and thatI loved him and thank you to
Moffitt.
And I ran in that with asparkle skirt in that lime green
color Very nice and thefabulous Tyvek bibs for Miles,
for Moffitt, and the bib boardsthat JoJo provided for us.
(23:33):
So I had everything going onfor the Donna, for Moffitt, for
everything.
And the DJ was right there atthe start and I was seeing kids
just raring to go with theirfamilies but I knew they would
maybe sprint the first few yardsmany yards and then maybe they
(23:54):
would stop and be like you can'tdo it all up front, you got to
reserve some for the end.
As Jeff Galloway would say,america's coach and our coach.
We took off and they releasedus in waves, although they
didn't really define us in those, they just they let a first
(24:20):
wave of people, they had a forthe 10K.
They had marked off sections,for are you going to be like an
eight minute mile?
Are you going to be like a 10to 12 minute mile line?
Up here they use those samedivisions, not because we were
that fast, we were walking right, but yeah, I would say, to mark
off different waves so thatthey could space us out.
And then the finish was justwonderful.
(24:43):
They had photographers there.
It was a fantastic moment.
I have some shots I think oneof them is in the episode
artwork that they took of mecrossing the finish line and
raising my hands in celebrationof everything that Moffitt has
been able to give my dad and ourfamily.
So it was a great time.
(25:05):
And that medal was huge.
It had blue on it, it had theMiles for Moffitt cancer logo it
yeah fantastic.
And it had the stained glasseffect with some of that blue
coloring on it.
Speaker 1 (25:20):
Yeah, the metal was very nice for a 5K metal.
I thought that was phenomenal.
So, generally speaking, thecourse itself it's very similar
to last year, flat paved.
Speaker 2 (25:29):
Yeah, there was one overpass right at the beginning.
It was like the curve to getyou up on and out into Bayshore,
okay, and there were.
Just think of it as if youremember how we talked about.
There were some organizationsalong the way that were cheering
people on that had signs thatsaid touch this poster board for
power up, like power it up, orhigh five for energy, or, and
(25:54):
djs all along the course abeautiful sunny day over the
water.
It was just absolutelywonderful and the volunteers
handing out water and cheeringus on were amazing.
And just one water stop for us.
There were two actually.
Oh nice, yeah, and it may havebeen the same one, was it one?
Maybe not, there were two.
(26:16):
That's all I know.
That's all I remember, becauseI got water.
Twice I got water I got watertwice on the course, so that's
good.
I mean, do you really need yourown and you're for a 5k for 5k
and you're walking it and it'sand pace doesn matter, enjoying
it and seeing some of the peoplein, because when you sign up
for the race, yes, you get amedal, you get the bib, you also
(26:39):
get a T-shirt and if you're asurvivor, you get a different
T-shirt.
Like, we got a gray, reallysoft and comfortable cotton
shirt and the survivors werelight blue this year and they
said survivors on the back Verycool.
And the survivors were lightblue this year and they said
survivors on the back very cool.
And some people wore those onthe course and you're just
thinking, gosh, they're out here, they're doing it, it is what's
(27:02):
my excuse?
Speaker 1 (27:03):
yeah, yeah, I don't have an excuse, because I was
out there doing it and, and soyou finish the race, you come
back through, you get that medalafter party.
Oh yeah, all the stuff thatthey were setting up just kind
of was now fired up and running.
Speaker 2 (27:17):
Fired up and running and could you have had the pasta
for how?
Like in the initial race forour very first episode, we're
almost to 300, let me just sayOur very first episode how it
was people who were taking thepint of beer at the tampa beer
run before their 5k, right, okay, they could have had their
(27:39):
carrabbas or their bonefish ortheir outback chili, all or all
of that, all the above, beforethey did the 5k, because people
were coming from the 10k andthey had to have it ready for
that.
Speaker 1 (27:53):
That makes sense.
Speaker 2 (27:54):
I mean, who doesn't want to?
Walk about Chile at seven inthe morning.
Who doesn't?
Speaker 1 (27:59):
That wouldn't be bad.
Speaker 2 (28:00):
Who doesn't want, you know, chicken, marsala or pasta
.
I would love that.
I don't think.
You know.
Maybe it's a poll that we needout there on social media.
Like certain foods, are theyonly relegated to a specific
meal?
I think not.
I think, you can eat what youwant when you want, as long as
(28:23):
it's available.
Speaker 1 (28:24):
And if you've been running, you can really get away
with eating and drinkingwhatever you want.
Speaker 2 (28:28):
So yeah.
Speaker 1 (28:29):
Okay, so this is the second year doing this.
Speaker 2 (28:32):
I would do it again.
Speaker 1 (28:33):
You'd do it again, oh yeah.
So we'll probably see you guysin about a year back at the
Miles for Moffitt, but you don'thave to wait until then to
donate to our fundraiser.
We are still running ourfundraiser for Moffitt at
runsignupcom.
Slash 2024, runcation NationAll one word.
(28:53):
2-0-2-4.
Runcation Nation All one word,all one word.
You can still donate If youfeel like helping out a great
organization that's on thecutting edge of medical
treatment for cancers of allkinds.
Speaker 2 (29:08):
Yeah, seriously.
Speaker 1 (29:09):
Donate there today.
Speaker 2 (29:12):
We are very serious.
They are on the cutting edge.
Speaker 1 (29:16):
Now, while you're up there running, I'm sure you
worked up an appetite for food,but this time we're not going to
be talking about any of thegreat dining options that you
can get in Tampa, some of themthat you missed, like the
Columbia.
Speaker 2 (29:29):
Get that 1905 salad people Just get it.
Speaker 1 (29:32):
It is hard to beat or like our friends over at Asian
Kitchen.
Speaker 2 (29:37):
Oh yes, that Mongolian barbecue-esque what?
And any the barbecue-esque thebarbecue meat that they do.
Speaker 1 (29:45):
The brisket.
Speaker 2 (29:46):
Yes, brisket.
Speaker 1 (29:47):
Yeah, they're the only place I've ever seen that
does smoked brisket in.
The best place I've ever seenthat does smoked brisket in what
do you call it?
Speaker 2 (29:55):
Ramen.
Oh so good, get the brisket inthe ramen at.
Asian Kitchen, just do it.
Speaker 1 (30:02):
But you're not covering that.
And you're not covering Get thepad thai.
You're not covering drinks.
Speaker 2 (30:06):
Either when people can get that information
Runnydrinknet, slash shows, dashone or they can just go to
runnydrinknet and click on showsto get back to that stuff.
Speaker 1 (30:15):
You could listen to all of our old episodes all 299
of them plus.
Speaker 2 (30:20):
We have additional content in there.
Speaker 1 (30:22):
Of course, so there's actually more than 300 items in
our feed.
Speaker 2 (30:26):
That is entirely true .
Speaker 1 (30:28):
There's more than 300 items.
Speaker 2 (30:29):
Even though we're almost at 300 episodes proper.
Speaker 1 (30:31):
But 300 episodes proper.
Yes or 299 proper as of today.
Speaker 2 (30:37):
As of today, like the giving, it's the giving season.
We did this in November, rightbefore Thanksgiving, and in
October, janine and Big Ed gavea lot to me.
Nespresso gave a lot to me ingiving me an opportunity to come
up there and work.
Speaker 1 (30:56):
Yeah, so let's back up just a second.
So we had two weeks back toback where we had hurricanes hit
Florida.
We had Helene, which for us wasit, skirted us and went up
towards the northern Big Bendarea and towards the Panhandle.
However, we still got prettysubstantial storm surge even
here.
Then what?
(31:17):
Just a week and a half later,we ended up with Hurricane.
Milton and we were hit, not asbadly as the Tampa Bay area.
But during that time you and Ihad to have, we were having a
discussion.
You were planning on going upthere for a work event, for like
employee appreciation, and youwere going to go up on Friday
(31:37):
and as I was getting informationfrom our emergency operations
center here, we had to have apretty candid conversation which
basically went something likethis the storm is very likely
going to hit here in some way,shape or form, and if you don't
get out of Florida, by what didI say?
Speaker 2 (31:57):
Monday or Tuesday.
Monday or.
Speaker 1 (31:58):
Tuesday, you're not going to be able to get out of
Florida at all Tuesday, andunlike our experience with
Hurricane Ian, where we weredoing a distributed response
model in our department whichmeant we didn't have to be at
the police station when thestorm hit and then what we
(32:19):
learned from that was becausesome areas get hit worse than
others, we can't count oncertain people and assets to be
available after the storm,because the storm surge Because
they can't make it to thestation.
Can't even make it to thestation they can't make it to
their police cars, so we optedinstead to have everybody come
into the station and stay thereand ride out the storm.
(32:39):
So I knew that I wasn't goingto be in the house at the time
during the storm, and you didn'twant to be at the house without
me and having to take care ofthe dogs and wondering about how
bad is the storm surge going tobe.
And having to take care of thedogs and wondering about how bad
is the storm surge going to be,because last time, with Ian, we
ended up getting enough stormsurge here to take out my old
police car.
Yes, flooded that out, indeed,and we said, yeah, we should
(33:05):
probably avoid that.
So Amy changed her flight plansand she went up to New York,
where she got to spend some timewith Janine and Big Ed.
Speaker 2 (33:15):
York where she got to spend some time with Janine and
Big Ed.
Janine said come on, and shewas just very generous with
welcoming me into her home andshe and Big Ed showed me around
and we talked about a race thatwe did there in Brooklyn.
But this week we want to talkabout, we want to flashback to
the Garvey's Point Restaurantand Brewery and I went for a
(33:39):
wonderful dinner and beertasting some flights.
I had the opportunity to tastesome flights at Garvey's Point
Restaurant.
Speaker 1 (33:51):
Okay, so I've got so many questions here I do.
At Garvey's Point Restaurant.
Okay, so I've got so manyquestions here I do.
We've been to a number ofbreweries across the country,
everywhere from Key West toAnchorage, Alaska.
Speaker 2 (34:00):
Yes, we have.
Speaker 1 (34:04):
It's not uncommon for us to find a brewery that has a
little kitchen that does a fewthings.
It's also not uncommon to finda brewery that doesn't have any
kitchen and it relies on foodtrucks.
Which is sometimes really great, which is find a brewery
doesn't have any kitchen and itrelies on food trucks, which is
sometimes really great, which is, yeah, both work really well.
It's pretty rare that we find abrewery with a full restaurant.
I can think of a couple likeMidnight Sun.
(34:27):
Oh, I don't know.
Speaker 2 (34:28):
Wicked.
Speaker 1 (34:29):
Barley, wicked Barley up in Jacksonville.
So there's a handful.
Speaker 2 (34:33):
Yeah.
Speaker 1 (34:33):
But even looking at the, I was getting pretty
jealous.
Speaker 2 (34:42):
I'm sitting here debating on whether or not I'm
going to have to eat MREs whileshe's up in New York and she's
sending me photos from New Yorkof all these places that she's
being taken to.
Yeah.
Speaker 1 (34:48):
So Garvey's Point here has a really impressive
menu looking at it yeah Beforeyou get into that.
I want to talk about the spaceitself.
Describe what would somebodyexperience when they arrive.
Speaker 2 (35:00):
It's a single floor and when you pull in you have
plenty of parking and and comingvery affluent part of New York
and when you come it's on thewater.
Speaker 1 (35:22):
I was going to say.
I'm looking at photos in theirphoto gallery and it looks like
it's on the water.
Speaker 2 (35:26):
It's on the water.
There's outdoor seating andthere's indoor seating and they
have those big roll away doorsthat can open up when the
weather's nice.
And the weather was beautiful.
It was like in the fifties,forties and fifties and the sun
was setting.
We had just gotten off work andbig Ed was coming to meet us
(35:47):
for a meal for dinner.
J9 and I we I call her J9.
Her name is Janine we went tothis place and as soon as we got
there it was you walk in andit's, it's very, it's industrial
, but it's also it was very fall.
You have some all around, asfar as the tables and the walls
(36:09):
go, it's and some brick, and Iwas going to say it's metal,
exposed brick, and I was gonnasay it's a lot it's metal,
exposed brick and wood.
Speaker 1 (36:16):
It definitely has that industrial feel to it, but
it's really cool and yeah, youcan see the brewery.
Speaker 2 (36:21):
They have the big glass panel in the bar insanely
tall ceiling.
Oh yeah, but you said it's asingle floor yeah, I didn't get
to the there, like it's not awhole entire second floor, but
they might have.
Speaker 1 (36:35):
Oh, they do have a section upstairs, but they might
have a very small sectionupstairs that might be like an
event space.
Maybe, that's cool.
Speaker 2 (36:42):
Maybe, but everything I saw that was happening at
that time was that we were therewas happening on the bottom
floor.
Speaker 1 (36:49):
Gotcha.
Speaker 2 (36:56):
So yeah, it was great and beautiful and decked out
for fall pumpkins everywhere andman, just it was great, it was
so beautiful so this is.
Speaker 1 (37:04):
This seems like a a really beautiful location.
I'm looking at the menu andthis is also something that
stands out to me, which is thatthe menu seems pretty elevated
as well.
Speaker 2 (37:21):
Yeah.
So I would say this is bar foodat an 11 on a scale of 10.
Speaker 1 (37:30):
Yeah.
Speaker 2 (37:32):
And I would say that because, and patrons, we will
have an appetizer bonus for you.
Speaker 1 (37:38):
Okay.
Speaker 2 (37:39):
Like that features and talks about what is special
about those mozzarella sticks wehad and that artichoke dip we
had and the potato skins.
Okay, Because I'm looking likelike when you say had and the
potato skins.
Speaker 1 (37:49):
Okay, Because I'm looking like when you say bar
food at an 11, yeah, theshareables.
That to me is like the bar food.
So you got the Bavarian pretzel, German sausage board, meatball
sliders, fried pickles, loadednachos, spinach, artichoke dip.
Speaker 2 (38:05):
Oh yeah.
Speaker 1 (38:06):
Potato skins and tuna poke nachos, which look amazing
.
Oh yeah, so that's yourshareables item.
Then your standard appetizersbreadsticks, wings, calamari,
mozzarella sticks.
But then they jazzed up alittle sesame, cauliflower and
braised short rib flatbread andthe sesame cauliflower comes in
like a Chinese takeout box.
Speaker 2 (38:27):
Oh so it's so cute.
That's cool.
Yeah, I didn'tout box.
Oh so it's so cute.
Speaker 1 (38:30):
That's cool.
Speaker 2 (38:31):
Yeah, I didn't have it.
Speaker 1 (38:33):
Yeah, hold on, because the reason I'm reading
some of this menu to people isbecause I think that we just hit
10 when you start talking about.
It goes to 11.
And then you're blowing past itbecause then you got a couple
of soup options, salads, sothey've got, like their house
salad a Caesar, a Cobb and aBurrata.
Speaker 2 (38:53):
Oh, they have a Burrata.
Speaker 1 (38:55):
Not a lot of bar food , burratas that.
Speaker 2 (38:57):
I've ever seen.
It looks good when it came outof the yes.
Speaker 1 (39:00):
On their handheld section of the menu, a lobster
roll.
They start out with a lobsterroll and then go work it our way
down.
They have a short rib, grilledcheese with american cheese,
pimento cheese and served ontexas toast oh my gosh, and it
looked amazing that would havebeen, I think, what I would have
gone, I know, but you went overto the entree side and again
(39:22):
they're doing steak and palmfrites fish and chips, a couple
other options.
Speaker 2 (39:27):
Chicken Milanese say, or Milanese, however you say it
Did you see it?
Speaker 1 (39:32):
It looked really good too yeah.
But what did you opt for onthis list?
I?
Speaker 2 (39:37):
didn't do the chicken bruschetta, I didn't do the
salmon, didn't do the shepherd'spie although, hello, we're
Irish, I just whatever.
Speaker 1 (39:44):
Or the autumn ratatouille I did the butternut
squash ravioli, and then theonly description here is brown
butter and sage.
Speaker 2 (39:53):
Okay, there's butternut squash in the ravioli.
Speaker 1 (39:58):
Like a butternut squash puree, huh.
Speaker 2 (40:00):
Yeah, and the sauce is shaved Parmesan and fried
sage and it's a brown butter,and oh my God just Were the
ravioli big small.
They were.
It wasn't like three big ones,not like that, although that
(40:21):
some elevated presentationstyles are like that, but it was
several.
I didn't count them because Iwas eating them too fast.
Speaker 1 (40:30):
No, no no, that's fine.
It was like Probably halfdollar sized.
Speaker 2 (40:35):
Yeah, yeah, yeah, I'm showing him a picture right now
.
Speaker 1 (40:38):
Yep, that looks amazing.
Speaker 2 (40:40):
And it had just all the fall spices, all the fall
spices, and you get a perfectbite.
And then there was also, likethe little chunks of the Roasted
butternut squash.
Yeah.
Speaker 1 (40:56):
So when you say false spices, so the puree had in it
maybe some things like nutmeg,oh yeah.
Cinnamon, yeah, all spice, okay.
So it's essentially like bitinginto a little bit of pumpkin
pie almost.
Speaker 2 (41:11):
Well, if I had to guess.
I don't know their recipe.
They didn't talk to me aboutanything.
No secrets were revealed, but Ihave to think they used some
kind of stock some kind of stockto give it that savory balance.
Speaker 1 (41:28):
Okay.
Speaker 2 (41:29):
Or at least I feel like it did, so it wasn't
overwhelmingly sweet, but thepasta was cooked perfectly.
Speaker 1 (41:35):
You get butternut squash on its own.
You give it a good roast whereyou get some nice color to it.
Speaker 2 (41:39):
It has a natural sweetness yeah.
Speaker 1 (41:41):
You probably do have a little bit of sugar in there,
like you said, maybe a littlebit of chicken stock or
something to balance that out.
Speaker 2 (41:48):
So good I of chicken stock or something to balance
that out.
So good I would have it againin a heartbeat.
It would be a greatcarb-loading meal to have before
a race.
Speaker 1 (41:58):
And brown butter is such a simple thing to do and,
if done, you get this wonderfulnuttiness from the brown butter
and brown butter sauce isn'tcomplicated Really.
The brown butter.
And brown butter sauce isn'tcomplicated, it's butter, end of
story cooked on a low heat, lowand slow, low and slow till it
browns up.
Speaker 2 (42:15):
Yes, and it has its own level of sweetness, but it
wasn't too sweet.
That's why I think there'ssomething going on there with
stock.
I just don't know.
And what really would have beengreat is to have some toasted
pine nut oh yeah oh my goodnessbut the french fried sage leaves
.
But it was perfect to add thatextra layer of texture that the
(42:38):
fried sage leaves.
Speaker 1 (42:40):
I love sage yeah, and when you fry it up like that,
it it's just a very light crisp,it's nothing crazy I dream of
thanks.
And it gives you thatThanksgiving taste.
Speaker 2 (42:51):
Yeah, exactly yeah.
I would love to have this as aThanksgiving meal.
It would be great.
Speaker 1 (42:57):
There is a similar dish we've had before.
I don't know if we've done iton the show for Wolfgang Puck,
but Wolfgang Puck's restaurantin Disney Springs we did not.
Has a very similar dish.
Yeah, disney Springs we did nothas a very similar dish.
Speaker 2 (43:08):
Yeah, we had that before.
We even had a podcast.
Speaker 1 (43:10):
Yes.
Speaker 2 (43:11):
And it was amazing, and this is extremely
reminiscent of it.
Speaker 1 (43:20):
I'm just telling you, 10 out of 10 would get it again
, I'm guessing Would return.
Speaker 2 (43:23):
Wow, oh, yes, all right, I loved it.
Speaker 1 (43:27):
So we're going to have a link to Garvey's Point
Brewery and Restaurant in theshow notes.
Shockingly, the link isGarvey's Point Brewery and
Restaurant dot com and you cancheck them out.
I think their website'sfantastic and hopefully you're
publishing these photos insocial media this week.
Speaker 2 (43:47):
I hope so.
You hope so.
You're in charge of that.
I know I've been remiss.
I know I've been remiss, butthere's just something about oh
my God, Just yeah, I'm going toget on a plane and go get that.
Speaker 1 (44:00):
And we're going to get our social media team to
post these photos this week.
Speaker 2 (44:10):
Our crack team of social media people Exactly here
at the Runny Drink PodcastTower South.
So yeah.
Darby's a plate restaurant.
Speaker 1 (44:14):
What.
Speaker 2 (44:15):
Sorry, I'm so sorry.
I will do a better job withpublishing the pictures.
We've made your mouths water.
Now you're going to see theevidence.
Speaker 1 (44:24):
Check it out.
We'll have a link in the shownotes.
But wait, there's more.
Let's talk drinking, becausethey're a brewery Q.
Doesn't hurt when you go to aplace and they've got their own
in-house brewery and this is notjust a tap room where they're
serving other people's beer.
The photos of the restaurantyou can see the brewery in the
background.
They're clearly based onlooking at their offerings.
(44:48):
They specialize in IPAs, butthat's not all that they offer.
Speaker 2 (44:54):
No, they have Kolsch, they have lager, they have,
it's true, their menu is skewedheavily toward the IPA realm.
Speaker 1 (45:07):
And.
Speaker 2 (45:07):
I'm not going to say it has a lot of IPA-ness.
Speaker 1 (45:11):
No, no, we definitely don't want to say that, oh I
can't do that.
Speaker 2 (45:13):
We have to do it again.
No, you can do that, it's fine.
No, that was bad.
Speaker 1 (45:19):
But I'm looking at their draft list online right
now and they are on Untapped andthey've got their Battalion 5
Czech Pilsner.
Yeah, they've got theirBattalion 5 Czech Pilsner.
Yeah, they've got theirCrescent Kolsch, their Fest Beer
, nitro Dry Irish Stout, theGold Coast, their American Lager
, their Oktoberfest Marzen.
Speaker 2 (45:39):
The Landing Lager.
Speaker 1 (45:40):
They have a ton of different IPAs, everything from
New England IPAs, American PaleAles, Rye IPA, Imperials.
Speaker 2 (45:53):
And they have a sour batch Tiki.
Speaker 1 (45:55):
Yes, so they've got a good selection.
It looks like they've got forthe 18 beers they currently have
on tap.
They've got a really niceselection of beers ranging
anywhere from about 5% ABV goingall the way up to 8.5%, which
you want some heavier hitters.
Speaker 2 (46:15):
The pumpkin picker is still there for crowlers and
growlers to go.
Speaker 1 (46:20):
But it's not on tap anymore, so it sounds like they
have probably.
Speaker 2 (46:23):
Crowler and growlered .
Speaker 1 (46:24):
Yeah, they've probably tapped them and sealed
them and they're ready to go.
Speaker 2 (46:28):
Wah yeah, wah Sorry.
Speaker 1 (46:30):
It's time for the pumpkin beers to go away.
Speaker 2 (46:32):
I know it's time for winter.
Speaker 1 (46:34):
Right Winter ales need to be ascendant at this
time.
Speaker 2 (46:37):
Winter is not coming.
People, Winter is here.
Speaker 1 (46:39):
Winter is here and you had the opportunity to taste
a couple of growlers.
Did you get pints too?
Speaker 2 (46:47):
I got two flights.
Speaker 1 (46:48):
I'm sorry, did I say growlers?
I meant flights.
Speaker 2 (46:50):
It's because you want a growler.
Speaker 1 (46:51):
Right.
Speaker 2 (46:52):
It's because you want a growler.
You wanted me to bring it home.
You wanted me to wrap it in itsown luggage and hope that it
made it here safely.
Speaker 1 (47:01):
We've done that before.
Boy is that?
Speaker 2 (47:04):
nerve-wracking?
Yeah, because you never knowhow they're going to handle the
baggage when they're in a hurryto turn everything over at the
airport, even though it's ashout out to what you do and
those muscles you build and younever know.
But I didn't take a chance,sorry.
Speaker 1 (47:20):
It's OK.
Speaker 2 (47:21):
But yeah.
Speaker 1 (47:22):
So you had a couple of flights.
Speaker 2 (47:24):
I did, and, like the appetizers, there's going to be
a flight for the patrons andthere's a flight that janine
participated in, and she's not abeer drinker.
She's not a beer drinker, butshe says you know what?
You don't have dana here.
He's at home keeping everybodysafe in the cave and running
(47:46):
things down there through thestorms.
So so I will be your pinchhitter, I will fill in, I will
be I don't know what othermetaphors I can say guesting,
guest hosting, right, she madeher podcast debut.
And you heard her talk about yes, you heard her talk about the
(48:07):
bacon, egg and cheese, theclassic role that I had in
Brooklyn.
Speaker 1 (48:11):
She did For the first time.
And so this I would say shouldbe old hat for her, but she did
this in the same trip, so it'snot old hat for her.
Speaker 2 (48:18):
No, so she did beverages.
She did food in the lastepisode and now she's moving on
to help us sample some fantasticbeverages.
Speaker 1 (48:27):
So let's play that now.
Speaker 2 (48:28):
Help us sample some fantastic beverages.
So let's play that now.
I'd like to say welcomeRuncation Nation to our New York
tour and continued we're inbeer with Happy Dogs, a menu of
food options which we'll talkabout later or at a different
point in the show.
Welcome Runcation Nation.
We're at Garvey's Point, agraft brewery and restaurant
(48:51):
here.
In what neighborhood?
We are in Glencove, long Island.
We're in Glencove, long Island.
Yes, okay, this looks like apretty upscale neighborhood to
me.
It's on the water, it is.
It's a huge brewery with wallof the doors for the great fall
weather, A big garage, yes, andit sets Shmad on a lot of
(49:17):
different breweries.
Now.
Speaker 1 (49:19):
Which is great, Very nice but it's a full-blown.
Yeah, yeah.
Speaker 2 (49:24):
We've got a lot of TVs in here for game fans and
they even have a game day or agames time, find a happy hour
special.
But you know me, I can't decide, so I got to fly.
Yeah, I'm going to start withmaybe something like an IPA, but
(49:46):
I'm not going to tell you thatthere's a whole lot of IPA in
this, I promise.
Run case you in this, I promise.
Speaker 1 (49:51):
Run.
Speaker 2 (49:51):
Keisha Neeson.
I promise this is juice break.
I asked our server what waspopular and she says juice break
.
It's an IPA out of New England,6.5% ABV.
You can get a flight of four,so this is the first of four and
you can get a 12-ounce draftfor nine slots.
(50:11):
But why don't you try?
You want to try some more?
I have three others to go here.
We go with Jouffre Break andit's citrus on the note.
So already you know how I feel.
Pine is not mine.
See what I did there.
Oh yeah, you know I'm flyingsolo so you're not going to hear
(50:34):
Dana's in end.
But yeah, it's like the pith ofa boy fruit, like the rind.
The inside of the rind, thewhite tarns Body is just, I
would say medium to highcarbonation and I feel like
there's this effence of a bitterfinish.
6.5 is pretty fashionable.
It's not 4, it's not a 5, but Iwould say I know why.
(50:58):
This is one that's popular andperhaps keeps the lights on for
the Garby's Point location.
Now, janine, do you want to trythis?
I'm sure we move on.
I smell grapefruit.
This smelled like what I drankthe other night.
Grapefruit is a popular flavorin IPAs.
I'm popular.
Speaker 1 (51:21):
I do like that Do you like it?
Speaker 2 (51:22):
I do, yeah, if not super heavy in the mouth feel or
the body I like.
So I think on a hot day itwould be great.
I guess I do like it.
You do, yeah, okay, but so faryou've only shown interest in
citrusy ideas.
I'll be interested if we evertry any idea.
What your opinion?
(51:42):
Yeah, all right.
So here we go and we are nowmoving on to the second in our
flights here, and they have ametal tray and they have these
cute little it almost looks likethose short wine stemless
glasses in their flight, whichis great because you can see the
color and the juice break was.
(52:04):
It's not a golden, it's like acrazy that it's not see-through.
It's not a see-through one, butit's lighter yellow.
And then we have this next one,which is Battalion 5, battalion
5, which is a Pildner, and thisone is a little bit more
(52:24):
sessionable at 2, 5.2 ABV andyou can get a 16 ounce draft for
eight bucks.
It's a little bit.
It's a sliding scale based onthe ABV.
What's happening?
Okay, I get a non-distinct nose, which usually means we're
going to get some bready notes.
But let's find out.
It's a check filter.
Okay, it's more bitter on theend than we've had A pills note
(52:45):
that's bready and doesn't havethat bitter note on the end than
we've had A pilsner that'sbready and doesn't have that
bitter note on the end.
It's good if you like that, andit's light, a little lower in
carbonation than, say, the juicebreak.
So far out of the two it's avery surprising thing that I
would say I like the juice breakover the Czech pilsner Because
(53:08):
of the bitter after flavornessthat remain.
Do you like strut horse 18?
There you are fancy blasts.
I love that.
Speaker 1 (53:20):
Yeah, no, no, no see and the bitter that tastes like
beer.
Speaker 2 (53:24):
To me, that's the beer taste I don't bitter too
bitter.
Yeah, guys, I'm not a drinker,but yeah, amy's teaching me a
lot.
Yeah, that's the thing.
It's the end you can teach me.
That's the taste I don't likewhen.
Speaker 1 (53:35):
I taste beer.
Speaker 2 (53:36):
It's bad, so that's bitter.
That's he did in it's got thatkind of.
It's got that.
That is the pilsner.
Yeah, not for pilsner, andnormally I love a pilsner, but
they don't often have that.
Dennish the more bready, but alager is the breadiest.
(53:58):
That I am that style.
Let's see in here what we haveNow granted if we were at Nice
Guy's Pizza.
This is who we're in.
What we had Now granted if wewere at Nice Guy's Pizza, it's a
beer in who is a Ciceronecertified beer expert to tell
you about all the differentthings in those brews.
So shout out to them A littleslice at home.
(54:21):
This right here is the LandingLager.
The Landing Lager is American5% ABV, so it's the lowest that
we've had.
Indeed, it is the lowest so farthat we've had.
So, we've gone from high to lowso far.
Almost I think I'm going tofoul it up with finishing with
Oktoberfest, but it's okay.
(54:41):
This one is the most golden ofthe three, whereas you'll get to
the Oktoberfest and you'll seethe amber color Golden lager.
Yeah, it's pretty.
(55:02):
Now smell it.
Do you get anything?
Speaker 1 (55:03):
I don't.
Speaker 2 (55:03):
No, no, the other one .
I smelled it immediately.
I don't get anything.
Oh yes, this is a great burgerbeer.
Great burger beer Because it'snot going to take away from the
flavor on your meal.
Hawaii is arbonated, it's gotbread to it and you would not.
Speaker 1 (55:18):
You don't like the beer.
You don't like the beer flavor.
Speaker 2 (55:20):
The other one.
I like this one better, andlast one, yeah, I don't get that
.
Speaker 1 (55:25):
You don't get the bitter yet.
No, that one.
Speaker 2 (55:27):
I could drink.
I definitely, I'm glad to say Iknow what I am.
Now I have an IPA girl, acitrus IPA girl I love sage.
Let's end, because it's October,with Oktoberfest.
It's the Marison at 5.5% ABV.
It is not quite orange in color, as we've seen other
(55:49):
Oktoberfest's from differentbrewery, but it's actually more
of a dark golden, a dark golden,amber-y, yeah, Okay, what do
you smell?
I don't know, I don't smellmuch.
Okay, so fear, as in otherplaces we've gone, let's say,
sweetwater down in Atlanta, orthere are some places where you
(56:12):
don't get anything on the noseand it saves it all for the
flavor notes that you enjoy whenyou sip the beer.
My nose is all kistuffy so Ican't even smell.
It's cold outside it's cold.
Okay, this is definitely likethe caramel note, the amber note
, the dark vermalz.
If you like Oktoberfest and youwant and it's a little lighter
(56:34):
than other Oktoberfest, we addin terms of the BBB and body and
in carbonation, yeah, I saymedium to high for this one.
What do you say J9, standing infor Dana?
Oh, you're an IPA girl.
Speaker 1 (56:49):
I don't like beer.
Speaker 2 (56:50):
I'm so sorry.
Speaker 1 (56:51):
Dana oh, you're an IPA girl.
I don't like beer.
Speaker 2 (56:52):
I'm so sorry.
No, no, it's okay, I heard itas my friend Dana.
He really is the man, but he isthe man.
I think of you as your localnon-expert and it's good.
It's like what are you?
But I definitely like IPA.
Yeah, citrus, a citrus IPA.
I'm interested when Big Edcomes, do you have him in taste?
He'll taste it?
Yeah, yeah, he's not a drinkerbut he will taste it.
(57:13):
Well, he's probably going tomake the same face.
I did, okay.
Yeah, my hoes will taste, andnow we have appetizers to enjoy.
Still more to come.
Runcation Nation.
Thanks for hanging in there atGarvey's Point for the first
flight.
I'm looking at that label forGold Coast.
Yeah, and it just it reminds meof teaching F Scott
(57:38):
Fitzgerald's Great Gatsby.
Speaker 1 (57:40):
Yeah, Something tells me that the design of that
label was purposefully invokingimages of the cover of the book
the Great Gatsby.
It's very nice.
I would love to try it.
I think that their selectionhere looks phenomenal.
Speaker 2 (57:53):
I think that Janine was a great fan of Juice Break
IPA.
Speaker 1 (57:57):
Very nicely done, Janine.
Speaker 2 (57:59):
Well done for you, and I think it was really great
to have somebody who doesn'tnormally drink beer sample and
have that basically untouchedpalate.
Provide honest review.
Speaker 1 (58:14):
Absolutely so Very good.
Speaker 2 (58:16):
Thank you for doing that.
Speaker 1 (58:17):
Janine, that's going to do it for this week's episode
Links in the show notes the Run, the Drink podcast Links to yes
, garvey's Point Brewery andRestaurant will be in the show
notes and you should check themout at Garvey's Point Brewery
and Restaurant dot com.
Speaker 2 (58:32):
It's going to be yeah , if you end up going to that
area, fantastic part of New York.
And again, I know it's notconnected to the Tampa area
where I ran miles for Moffitt,but I think you know in this
episode that kind of highlightsgiving back.
In this season of giving back,I couldn't think of a better
(58:57):
choice to flash back to thanwhat Janine and Big Ed gave to
me to bring home and talk to youabout for our next trip to New
York, Dana, Whenever we get backup there to explore and indulge
, Exactly.
Speaker 1 (59:11):
We just want to remind you all there is still
time to donate to our Miles forMoffitt fundraiser.
Go to runsignupcom slash 2024Runcation Nation.
In fact, we'll be havinganother online auction.
We mentioned it as our specialreserve auction between now and
Christmas Day, including somespecial reserve packages to bid
on when we post this episode andalbum over on the Facebook page
(59:34):
.
Speaker 2 (59:35):
Yeah, am I.
Should I give you a hint?
Speaker 1 (59:40):
Go for it.
Speaker 2 (59:41):
I'm just going to say some things.
I'm going to say some words,like the Columbia Restaurant
Group, which includes several ofour favorites Coastal Days
Brewery, the first woman to everregister for and complete the
Boston Marathon, I don't know.
There's so much more.
Speaker 1 (01:00:02):
We'll post a link and let everybody know the items
when this episode is live and inour podcast feed.
Yes, why are we doing this justahead of the holidays?
This is why Moffitt has givenAmy's dad almost three more
years.
Yeah, healthy years with us asa family.
Speaker 2 (01:00:22):
And I want Moffitt Cancer Center to continue to
give people and their families asecond chance with this cutting
edge treatment.
They are light years ahead intheir research and in their
treatment.
It's just an amazing place tobe and you are so taken care of
at this place in every way andall the people that we've known
(01:00:45):
that Moffitt has helped overcometheir battle with cancer.
We just we know it's an amazingplace that we want to support,
just like the Donna Foundation.
Speaker 1 (01:00:55):
Exactly, and we know we just finished supporting the
Donna Foundation last month.
But if you're thinking of lastminute gifts or spoiling
yourself this holiday season,please make sure you drop a bid
and support the Moffitt CancerCenter at the same time.
Speaker 2 (01:01:11):
Yes, Thank you so much for joining us in 2024.
I can't believe it's almostgoing to be 2025.
In 2024, on your long runaround the house, the commute to
work wherever you are, I'm yourhost, Amy.
Speaker 1 (01:01:25):
And I'm your co-host.
Speaker 2 (01:01:25):
Dana, stay safe and well and we will accomplish,
explore and indulge with youreally soon.
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