October 28, 2025 • 11 mins
Hungry for a true behind-the-line story? We sat down with Courtney from The Salvador Deli at Walking Tree Brewery to unpack the real day-to-day of running a small but mighty kitchen: the prep that never ends, the lunch rush that morphs into dinner, and the “final boss” of locking up after a thousand tiny pivots. It’s fast, messy, and full of heart.
What makes this spot stand out is a team-first approach to menu creation. Courtney walks us through a kaizen-inspired culture where cooks pitch recipes, customers influence keepers, and staples earn their place. You’ll hear how the town rallied for the return of bao buns, why a weekly macaroni salad poll turned into a community ritual, and how a gluten-free pizza wins skeptics on taste alone. We dig into brunch favorites like the potato bowl with tasso gravy, seasonal shifts from brats to soups, and the Alto-Shaam magic that replaces a traditional fryer without sacrificing crunch.
We also explore the power of naming and story: the Michelangelo sandwich nodding to family roots, the cheeky Delhi Llama, and the Linwood pizza—loaded with candied jalapeños, bacon, pickled onions, and Alabama white sauce—that became an instant bestseller. Beyond the food, Courtney opens up about the leap from employee to owner, the reality of being “never off,” and the intentional choice to build a place where staff feel ownership and guests feel at home.
Crave an honest look at how great neighborhood food gets made inside a brewery? Press play, subscribe for part three, and tell a friend who loves elevated comfort food. If this conversation made you hungry, leave a review and share your favorite menu mashup idea—we might read it on a future show.
Presented by Killer Bee Marketing
Helping local businesses in Vero Beach connect with their neighbors.
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Be sure to connect with us on Instagram at @myverobeachdotcom
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Brian (00:00):
All right, well, welcome back to the Vero Beach Podcast.
This is part two here withCourtney from the Salvador Deli.
Yes, I thought I'd let Shaunasay it case I butchered it.
Shawna (00:08):
He's got it.
Yeah.
Brian (00:10):
Shauna loves this part.
I believe I just heard you saythat before we hit record.
But in this episode, we'regoing to talk about the day
today.
And I understand why youprobably love this more about
for you, because you lovecooking and stuff where I'm like
scary.
Like when it comes to the scaryworld.
Yeah.
So Courtney, tell us a littlebit.
What does a typical day looklike for you?
Courtney (00:29):
Yeah.
So we're open lunch and dinnerand you know, coming out of the
off season now into the regularseason.
So the day starts with prep,just nonstop prep.
So it's usually, you know,figure out your list and get
going and then have a littlelunch rush into dinner and and
then you're out.
Or, you know, you would assumeit's that way.
For me, I always compare it tolike a video game where I'm
(00:50):
like, okay, the end goal, likethe boss, is like to leave,
right?
Yeah, yeah.
But there's a million things inbetween.
So like walk to the back to getan onion.
Someone stops you.
You know what I mean?
So it's a very distracting, uh,distracting day, but it's very
fulfilling at the end.
So yeah.
Do you do the same menu for awhole month?
Is that what you do?
We rotate our menu often.
So we'll do specials.
(01:10):
It's funny, we have like thechicken bow buns and the pork
bow buns we've had on.
We were having some troubletrying to figure out how to, you
know, keep them hot and steamedand everything.
So we took them off and thetown went crazy, you know.
So they they come back on,they're not going anywhere.
That's on my list of favoritethings, too.
They're great.
So we have our staples and thenwe like to add things as well.
And we're very team oriented.
(01:31):
So everything here isencouraging people to create
their own recipes, tocontribute, you know, it's
amazing.
Sort of our philosophy is, youknow, that's called the smart
too.
Kaizan.
So it's sort of this philosophythat everyone's contribution is
for the greater good.
But that is so cool.
Not to get too hippy-dippy, butyeah.
Brian (01:49):
How do you like with people like on your team come up
with new ideas?
Like, how do you go abouttasting and doing all that?
Courtney (01:54):
Yeah, it's I mean, usually presented, okay, we have
this thing, what are we gonnado?
And you know, so Jason, like Isaid before, Caz will jump in on
it and of course the community,which is the best part.
So yeah, I love that.
Yeah, it's it's I mean, it'seasy to get caught up in the day
today, too.
So personally, I love havingyou know this team that are so
enthusiastic and they helpcreate.
(02:14):
And yeah, it's that's amazing.
I love our people.
We, you know, it's a littlefamily.
Brian (02:19):
I love that.
That's really cool.
Like, I know like our son, he'sworked at some restaurants and
he loves cooking, but that wasone of the things that a lot of
places he was at, you didn't getto do that.
And he always had great ideas,and we would like he would tell
us about it.
Like, we would go to where heever he was cooking, and he'd be
like, Oh, I add balsamicvinegar to that and do this.
And I'm like, I don't know.
He's like, just try it, Dad,and then I'll try it.
(02:39):
I'm like, Oh, this is reallygood.
Courtney (02:41):
Yeah, breaking out of your comfort zone a little bit.
Brian (02:43):
Yeah, it was cool to hear that you encourage that and you
allow your team to be a part ofit.
I'm sure that helps with theteam morale as well.
Courtney (02:50):
Yeah, absolutely.
I mean, everyone kind of hastheir hand in it, so it gives
them a little sense of ownershiptoo, and it's yeah, it is
highly encouraged.
I mean, there's some peoplethat come in and they're like, I
don't cook at all, you know,and so it's not, you know,
required, but yeah, definitelywelcome.
Brian (03:04):
So, what are some of the things that's on the menu that
have come from from your team?
Courtney (03:08):
Other people, yeah.
Uh, so we started doing thislike macaroni salad of the week,
which this sounds silly, butyou know, we eventually had a
poll going, so all the customerswould say which one was their
favorite.
So, you know, everyone's gottheir their hands in those
things.
But first thing that comes tomind is one of our most popular
sandwiches, the BLT.
I have to give full credit toJason Ground because that was
his idea among many.
And yeah, it's that's one ofour best hits.
(03:30):
So that's awesome.
Brian (03:31):
Oh, that's awesome.
See, Jason was worried we weregonna say bad things about him.
Shawna (03:36):
You know, I was just listening, I was trying to
remember to what book it was,and I'm not a hundred percent
sure.
But the author talks about howpeople get sold out for
something or more bought in,maybe is a better way to say it,
when they're allowed to helpcontribute.
So it's such, I mean, it seemslike it's natural to your
personality.
You're so, you know, sweet andopen.
And so I don't know if that'shard for you or not, because I
(03:59):
could see how, you know, you'rerunning something, it's yours,
it's your baby, how hard itcould be to let other people
like get in, start messingaround with things.
Yeah.
But it it's such a a beautifulthing that you're doing.
And like you can tell how it'slike building a little
community, you know?
That's very sweet.
Thank you.
Yeah, absolutely.
Brian (04:17):
Yeah, I don't think we've ever been here.
Everybody always has a smile,like they're you can tell
they're enjoying it.
And that says a lot when you aslike when as a customer coming
in.
Courtney (04:25):
Well, thank you for noticing that.
Yeah, I definitely I've workedin restaurants for so long, and
so I really like one of the mostimportant things to me was to
have an environment that I wouldwant to work at, you know.
So, and maybe to a faultsometimes, because I am
definitely the good cop to thebad cop of Windows more, but I
feel pretty pretty confidentthat we've built that space.
And so thank you forrecognizing that.
Oh, yeah.
Brian (04:45):
And I know if I mean we're recognizing other people
are like your customers are, sothat's that's an awesome thing.
Courtney (04:50):
Yeah, it's very special.
Brian (04:51):
Well, I mean, now that we're talking about all this
food, everybody's gonna begetting hungry.
Courtney (04:54):
Yeah.
Brian (04:54):
So as long remember, if it's Monday, they're closed, but
you can come and you do brunchon Sundays, is that correct?
We do.
Yes.
So we've been to a brunch and Iwas just gonna say, I'd love to
talk about brunch.
Yes, we'll talk about brunchand we'll talk about some of our
favorites.
Okay, let's hear your favoritesfirst and then I'll it's always
gonna be at the top, is I lovepizza.
And when I saw you had pizza, Iwas like, all right.
Now I did test, I wanted totest because I knew there was
(05:16):
there was something on yourpizza.
I'm like, oh, I can't havethat.
I asked if I could have itwithout that because I'm like,
let's see if it's fresh or not.
And you're like, oh yeah, wedon't have we can leave that
off.
I'm like, nice.
Courtney (05:24):
A nice test fresh.
Yeah.
Brian (05:26):
That's a good way to test if someone is you know, taking
a frozen.
And it was delicious.
It was delicious.
And I would have to say thatwas one of my favorites.
It always will be as a pizza.
Shawna (05:37):
Uh, by the way, I think you ordered at least once the
gluten-free crust, right?
Brian (05:42):
Yes, I did.
Yeah, and that was really good.
Shawna (05:44):
You couldn't even tell.
We were like, this might not begluten-free.
It's way too good.
Brian (05:48):
That's exactly what we said.
Yes.
Shawna (05:49):
Yeah, thank you.
Brian (05:50):
It was delicious.
Shawna (05:51):
Okay, so the potato bowl for brunch.
Love that.
Though it's so good.
That's the one with the tassogravy, right?
Exactly.
Courtney (05:59):
That's uh that's Kaz's recipe, this tasso gravy.
That's so good.
He won't give me the recipe.
And I even though I write hispaycheck, but yeah, no, it's
okay.
Some things are sacred.
I understand, you know, it'shis it's so sweet.
Shawna (06:12):
And then um, well, the bell buns, I love those.
I've only tried the chicken,but I want to try the pork ones
too, right?
Yeah.
Just to see the difference.
Brian (06:21):
Okay, with knowing what some of our favorites are, what
would you say are some of yourfavorites?
Courtney (06:26):
Yeah.
So this right now, salads.
Of course, I just, you know, Iwork here all day, so I have to
be very careful about what I'meating.
But yeah, but yeah, no, I lovethe um the beaten goat cheese
salad.
It's my favorite.
That's kind of a fall that thatreplaced the watermelon, so
you'll have to try it.
Oh, totally.
Yeah, it's great.
My husband's from Italy.
So the Michelangelo is like alittle nod to him.
And I think that's probably myfavorite sandwich on the menu,
(06:47):
not just because I'm partial,but yeah, it's fantastic.
It's kind of like our take onan Italian.
So yeah.
Shawna (06:52):
I'll have to try that too.
Courtney (06:53):
And he approves of the pizzas, by the way.
We're kind of limited byequipment.
So we don't have a hood, afryer, you know, any of those
things you would probably see ina brewery.
A lot of people expect Frenchfries, you know.
And so we have what's called anAlto Sham.
So it's kind of like a giantair fryer.
Uh-huh.
So like our tots are actuallysort of a healthier alternative.
And nice to know.
Yeah.
(07:13):
It's been kind of a challengefiguring out with your equipment
what to do, you know.
So but a fun challenge.
Yeah.
Yeah.
Brian (07:20):
So okay, so with being in the brewery, how does that
influence your menu like duringlike the seasons?
Courtney (07:25):
Yeah.
So I mean, obviously, we're inOctober, we're doing brats right
now.
Um, like you said, the saladsearlier, that's obviously
seasonal vegetables and whatnottoo.
But um, coming, you know, inthe colder months, we'll start
to do some soups.
And yeah, so we really love tolean into cozy season,
obviously.
I like that.
Yeah.
These are our favoritesbecause, you know, obviously we
love the restaurant theday-to-day, but we love to cook.
(07:47):
So it's fun to do, you know,different things.
So we'll bring the grilloutside and do burgers and
street corn, you know, for forwrestling that's actually
happening this weekend.
Yeah.
So yeah.
So we'll, you know, change itup a little bit and like their
big Halloween party that's alsocoming up, you know, still
trying to figure out if we'regonna be outside, inside both,
you know.
But yeah, yeah, that's see,that's cool.
That's cool.
Brian (08:08):
I like that.
It it kind of gives you theopportunity to really test some
new things out too during thosespecial events.
Courtney (08:13):
I love that.
We do um in-house cateringalso.
So through that, I mean, we'vehad baby showers, rehearsal
dinners.
We're doing a full wedding inDecember, which is scary and so
exciting, you know.
But that's super exciting.
Yeah.
Brian (08:26):
So then people do they usually have like their event
here at Walk and Tree.
Yeah.
Yeah, exactly.
Shawna (08:30):
So when you're creating or naming a new dish, where do
you get inspiration for that?
Courtney (08:35):
Um, yeah, same, you know, we're in this creative
space, right?
So, like the Michelangelo hassaid, my husband's name's
Alberto.
And so originally we asked him,can we name it that?
No.
So the Michelangelo, a littlenod to other artists.
Yeah, actually, I think acustomer told us, you gotta name
something Delhi Llama.
So we, you know, said, Okay,you got it.
I love that.
Yeah, it's clever.
(08:56):
Again, it's this team, likesort of, you know, everybody's
got a little play on things.
Yes, yeah.
The Linwood pizza that we justput on recently, if you haven't
tried it, it's great, was namedafter Luke, who I mentioned
earlier, too.
So he's yeah, his name isLinwood.
So yeah.
What's on that pizza?
It's candied jalapenos, bacon,pickled onions, and Alabama
white sauce.
(09:16):
It's the biggest hit we've had.
Yeah.
That sounds amazing.
Shawna (09:19):
That does sound good.
Yeah, you've really threadedthe needle beautifully because
it's elevated, but it's notintimidating.
It's delicious without havingtoo many strange ingredients.
Like it's just, yeah, it's areally good mix.
Yeah.
Yeah.
We've tried to check every box,you know.
Brian (09:32):
So, okay, so one more question as we get ready to wrap
up this episode, and then we'regonna get into Vero Beats.
How has transitioning frombeing an employee to a business
owner been for you?
Courtney (09:43):
Yeah, it's definitely a challenge.
You know, also going from uh anemployee to a business partner
of my former boss, who's also myfriend, you know.
It's crazy to kind of go fromthis world of I know exactly
what I'm walking into, I knowexactly what I'm doing to this
every day is somethingdifferent, scary.
Kitchen equipment breaks, youget a phone call, toast down.
(10:05):
You know, there's I I alwayssay I'm never off, ever, you
know.
So, but I'm slightly controlledfreak too, you know.
So there's there's part of thiswhere I don't think I allow
myself to be, but yeah.
Brian (10:15):
With that, uh, I'm excited to get into part three
where we're gonna learn moreabout what you love about Vero
Beach and some of thecollaborations that you have.
So everybody, if you've enjoyedthis episode, make sure you
click that subscribe and leaveus a review.
Shawna (10:27):
And with that, later, neighbor.
All right, well, welcome back to the Vero Beach Podcast.
This is part two here withCourtney from the Salvador Deli.
Yes, I thought I'd let Shaunasay it case I butchered it.
Shawna (00:08):
He's got it.
Yeah.
Brian (00:10):
Shauna loves this part.
I believe I just heard you saythat before we hit record.
But in this episode, we'regoing to talk about the day
today.
And I understand why youprobably love this more about
for you, because you lovecooking and stuff where I'm like
scary.
Like when it comes to the scaryworld.
Yeah.
So Courtney, tell us a littlebit.
What does a typical day looklike for you?
Courtney (00:29):
Yeah.
So we're open lunch and dinnerand you know, coming out of the
off season now into the regularseason.
So the day starts with prep,just nonstop prep.
So it's usually, you know,figure out your list and get
going and then have a littlelunch rush into dinner and and
then you're out.
Or, you know, you would assumeit's that way.
For me, I always compare it tolike a video game where I'm
(00:50):
like, okay, the end goal, likethe boss, is like to leave,
right?
Yeah, yeah.
But there's a million things inbetween.
So like walk to the back to getan onion.
Someone stops you.
You know what I mean?
So it's a very distracting, uh,distracting day, but it's very
fulfilling at the end.
So yeah.
Do you do the same menu for awhole month?
Is that what you do?
We rotate our menu often.
So we'll do specials.
(01:10):
It's funny, we have like thechicken bow buns and the pork
bow buns we've had on.
We were having some troubletrying to figure out how to, you
know, keep them hot and steamedand everything.
So we took them off and thetown went crazy, you know.
So they they come back on,they're not going anywhere.
That's on my list of favoritethings, too.
They're great.
So we have our staples and thenwe like to add things as well.
And we're very team oriented.
(01:31):
So everything here isencouraging people to create
their own recipes, tocontribute, you know, it's
amazing.
Sort of our philosophy is, youknow, that's called the smart
too.
Kaizan.
So it's sort of this philosophythat everyone's contribution is
for the greater good.
But that is so cool.
Not to get too hippy-dippy, butyeah.
Brian (01:49):
How do you like with people like on your team come up
with new ideas?
Like, how do you go abouttasting and doing all that?
Courtney (01:54):
Yeah, it's I mean, usually presented, okay, we have
this thing, what are we gonnado?
And you know, so Jason, like Isaid before, Caz will jump in on
it and of course the community,which is the best part.
So yeah, I love that.
Yeah, it's it's I mean, it'seasy to get caught up in the day
today, too.
So personally, I love havingyou know this team that are so
enthusiastic and they helpcreate.
(02:14):
And yeah, it's that's amazing.
I love our people.
We, you know, it's a littlefamily.
Brian (02:19):
I love that.
That's really cool.
Like, I know like our son, he'sworked at some restaurants and
he loves cooking, but that wasone of the things that a lot of
places he was at, you didn't getto do that.
And he always had great ideas,and we would like he would tell
us about it.
Like, we would go to where heever he was cooking, and he'd be
like, Oh, I add balsamicvinegar to that and do this.
And I'm like, I don't know.
He's like, just try it, Dad,and then I'll try it.
(02:39):
I'm like, Oh, this is reallygood.
Courtney (02:41):
Yeah, breaking out of your comfort zone a little bit.
Brian (02:43):
Yeah, it was cool to hear that you encourage that and you
allow your team to be a part ofit.
I'm sure that helps with theteam morale as well.
Courtney (02:50):
Yeah, absolutely.
I mean, everyone kind of hastheir hand in it, so it gives
them a little sense of ownershiptoo, and it's yeah, it is
highly encouraged.
I mean, there's some peoplethat come in and they're like, I
don't cook at all, you know,and so it's not, you know,
required, but yeah, definitelywelcome.
Brian (03:04):
So, what are some of the things that's on the menu that
have come from from your team?
Courtney (03:08):
Other people, yeah.
Uh, so we started doing thislike macaroni salad of the week,
which this sounds silly, butyou know, we eventually had a
poll going, so all the customerswould say which one was their
favorite.
So, you know, everyone's gottheir their hands in those
things.
But first thing that comes tomind is one of our most popular
sandwiches, the BLT.
I have to give full credit toJason Ground because that was
his idea among many.
And yeah, it's that's one ofour best hits.
(03:30):
So that's awesome.
Brian (03:31):
Oh, that's awesome.
See, Jason was worried we weregonna say bad things about him.
Shawna (03:36):
You know, I was just listening, I was trying to
remember to what book it was,and I'm not a hundred percent
sure.
But the author talks about howpeople get sold out for
something or more bought in,maybe is a better way to say it,
when they're allowed to helpcontribute.
So it's such, I mean, it seemslike it's natural to your
personality.
You're so, you know, sweet andopen.
And so I don't know if that'shard for you or not, because I
(03:59):
could see how, you know, you'rerunning something, it's yours,
it's your baby, how hard itcould be to let other people
like get in, start messingaround with things.
Yeah.
But it it's such a a beautifulthing that you're doing.
And like you can tell how it'slike building a little
community, you know?
That's very sweet.
Thank you.
Yeah, absolutely.
Brian (04:17):
Yeah, I don't think we've ever been here.
Everybody always has a smile,like they're you can tell
they're enjoying it.
And that says a lot when you aslike when as a customer coming
in.
Courtney (04:25):
Well, thank you for noticing that.
Yeah, I definitely I've workedin restaurants for so long, and
so I really like one of the mostimportant things to me was to
have an environment that I wouldwant to work at, you know.
So, and maybe to a faultsometimes, because I am
definitely the good cop to thebad cop of Windows more, but I
feel pretty pretty confidentthat we've built that space.
And so thank you forrecognizing that.
Oh, yeah.
Brian (04:45):
And I know if I mean we're recognizing other people
are like your customers are, sothat's that's an awesome thing.
Courtney (04:50):
Yeah, it's very special.
Brian (04:51):
Well, I mean, now that we're talking about all this
food, everybody's gonna begetting hungry.
Courtney (04:54):
Yeah.
Brian (04:54):
So as long remember, if it's Monday, they're closed, but
you can come and you do brunchon Sundays, is that correct?
We do.
Yes.
So we've been to a brunch and Iwas just gonna say, I'd love to
talk about brunch.
Yes, we'll talk about brunchand we'll talk about some of our
favorites.
Okay, let's hear your favoritesfirst and then I'll it's always
gonna be at the top, is I lovepizza.
And when I saw you had pizza, Iwas like, all right.
Now I did test, I wanted totest because I knew there was
(05:16):
there was something on yourpizza.
I'm like, oh, I can't havethat.
I asked if I could have itwithout that because I'm like,
let's see if it's fresh or not.
And you're like, oh yeah, wedon't have we can leave that
off.
I'm like, nice.
Courtney (05:24):
A nice test fresh.
Yeah.
Brian (05:26):
That's a good way to test if someone is you know, taking
a frozen.
And it was delicious.
It was delicious.
And I would have to say thatwas one of my favorites.
It always will be as a pizza.
Shawna (05:37):
Uh, by the way, I think you ordered at least once the
gluten-free crust, right?
Brian (05:42):
Yes, I did.
Yeah, and that was really good.
Shawna (05:44):
You couldn't even tell.
We were like, this might not begluten-free.
It's way too good.
Brian (05:48):
That's exactly what we said.
Yes.
Shawna (05:49):
Yeah, thank you.
Brian (05:50):
It was delicious.
Shawna (05:51):
Okay, so the potato bowl for brunch.
Love that.
Though it's so good.
That's the one with the tassogravy, right?
Exactly.
Courtney (05:59):
That's uh that's Kaz's recipe, this tasso gravy.
That's so good.
He won't give me the recipe.
And I even though I write hispaycheck, but yeah, no, it's
okay.
Some things are sacred.
I understand, you know, it'shis it's so sweet.
Shawna (06:12):
And then um, well, the bell buns, I love those.
I've only tried the chicken,but I want to try the pork ones
too, right?
Yeah.
Just to see the difference.
Brian (06:21):
Okay, with knowing what some of our favorites are, what
would you say are some of yourfavorites?
Courtney (06:26):
Yeah.
So this right now, salads.
Of course, I just, you know, Iwork here all day, so I have to
be very careful about what I'meating.
But yeah, but yeah, no, I lovethe um the beaten goat cheese
salad.
It's my favorite.
That's kind of a fall that thatreplaced the watermelon, so
you'll have to try it.
Oh, totally.
Yeah, it's great.
My husband's from Italy.
So the Michelangelo is like alittle nod to him.
And I think that's probably myfavorite sandwich on the menu,
(06:47):
not just because I'm partial,but yeah, it's fantastic.
It's kind of like our take onan Italian.
So yeah.
Shawna (06:52):
I'll have to try that too.
Courtney (06:53):
And he approves of the pizzas, by the way.
We're kind of limited byequipment.
So we don't have a hood, afryer, you know, any of those
things you would probably see ina brewery.
A lot of people expect Frenchfries, you know.
And so we have what's called anAlto Sham.
So it's kind of like a giantair fryer.
Uh-huh.
So like our tots are actuallysort of a healthier alternative.
And nice to know.
Yeah.
(07:13):
It's been kind of a challengefiguring out with your equipment
what to do, you know.
So but a fun challenge.
Yeah.
Yeah.
Brian (07:20):
So okay, so with being in the brewery, how does that
influence your menu like duringlike the seasons?
Courtney (07:25):
Yeah.
So I mean, obviously, we're inOctober, we're doing brats right
now.
Um, like you said, the saladsearlier, that's obviously
seasonal vegetables and whatnottoo.
But um, coming, you know, inthe colder months, we'll start
to do some soups.
And yeah, so we really love tolean into cozy season,
obviously.
I like that.
Yeah.
These are our favoritesbecause, you know, obviously we
love the restaurant theday-to-day, but we love to cook.
(07:47):
So it's fun to do, you know,different things.
So we'll bring the grilloutside and do burgers and
street corn, you know, for forwrestling that's actually
happening this weekend.
Yeah.
So yeah.
So we'll, you know, change itup a little bit and like their
big Halloween party that's alsocoming up, you know, still
trying to figure out if we'regonna be outside, inside both,
you know.
But yeah, yeah, that's see,that's cool.
That's cool.
Brian (08:08):
I like that.
It it kind of gives you theopportunity to really test some
new things out too during thosespecial events.
Courtney (08:13):
I love that.
We do um in-house cateringalso.
So through that, I mean, we'vehad baby showers, rehearsal
dinners.
We're doing a full wedding inDecember, which is scary and so
exciting, you know.
But that's super exciting.
Yeah.
Brian (08:26):
So then people do they usually have like their event
here at Walk and Tree.
Yeah.
Yeah, exactly.
Shawna (08:30):
So when you're creating or naming a new dish, where do
you get inspiration for that?
Courtney (08:35):
Um, yeah, same, you know, we're in this creative
space, right?
So, like the Michelangelo hassaid, my husband's name's
Alberto.
And so originally we asked him,can we name it that?
No.
So the Michelangelo, a littlenod to other artists.
Yeah, actually, I think acustomer told us, you gotta name
something Delhi Llama.
So we, you know, said, Okay,you got it.
I love that.
Yeah, it's clever.
(08:56):
Again, it's this team, likesort of, you know, everybody's
got a little play on things.
Yes, yeah.
The Linwood pizza that we justput on recently, if you haven't
tried it, it's great, was namedafter Luke, who I mentioned
earlier, too.
So he's yeah, his name isLinwood.
So yeah.
What's on that pizza?
It's candied jalapenos, bacon,pickled onions, and Alabama
white sauce.
(09:16):
It's the biggest hit we've had.
Yeah.
That sounds amazing.
Shawna (09:19):
That does sound good.
Yeah, you've really threadedthe needle beautifully because
it's elevated, but it's notintimidating.
It's delicious without havingtoo many strange ingredients.
Like it's just, yeah, it's areally good mix.
Yeah.
Yeah.
We've tried to check every box,you know.
Brian (09:32):
So, okay, so one more question as we get ready to wrap
up this episode, and then we'regonna get into Vero Beats.
How has transitioning frombeing an employee to a business
owner been for you?
Courtney (09:43):
Yeah, it's definitely a challenge.
You know, also going from uh anemployee to a business partner
of my former boss, who's also myfriend, you know.
It's crazy to kind of go fromthis world of I know exactly
what I'm walking into, I knowexactly what I'm doing to this
every day is somethingdifferent, scary.
Kitchen equipment breaks, youget a phone call, toast down.
(10:05):
You know, there's I I alwayssay I'm never off, ever, you
know.
So, but I'm slightly controlledfreak too, you know.
So there's there's part of thiswhere I don't think I allow
myself to be, but yeah.
Brian (10:15):
With that, uh, I'm excited to get into part three
where we're gonna learn moreabout what you love about Vero
Beach and some of thecollaborations that you have.
So everybody, if you've enjoyedthis episode, make sure you
click that subscribe and leaveus a review.
Shawna (10:27):
And with that, later, neighbor.
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