Episode Transcript
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Speaker 1 (00:00):
Okay, So I'm sitting here right now with my man
Mike Gyning. We go way back to the nineties. I
want to say somewhere the great to see you. You've
come a long way, my man. Uh, what we're doing
at that time was you were involved with Connecticut Magazine,
Off the.
Speaker 2 (00:15):
Guard, Harford Magazine.
Speaker 3 (00:16):
I'd coach at sports Bar grew A, Jim Calhoun of course,
and some other great partners and then the current speaking
of this building I was at, you know, back in
the day. It's before Clear Channel, even before I Heart
and know, yeah, pester.
Speaker 2 (00:30):
You for a lot of freelance work.
Speaker 1 (00:33):
But it's been a while, it's been, and you've just
been growing by leaps and bounds.
Speaker 2 (00:36):
Man. And we got to talk about a recent event
of yours.
Speaker 1 (00:39):
But you're part of the Goat Tacos Tequila and Taps festival,
and introduced me to this gentleman who everybody who's raving
about right now, Ben Darnell, like you're his guy.
Speaker 4 (00:49):
Well listen, if I made it on on Ben's list
and everything's.
Speaker 2 (00:52):
Going well for me, you ain't lying. I'm on that list.
Speaker 4 (00:55):
Yeah, Connor Geary go by game day Connor most times,
and as many people know him what the yard goats
full time. So thrilled to be uh partnering and hosting
this event coming up this Yeah.
Speaker 2 (01:05):
Are you gonna do a well? No, I mean, is
it just chomp? Is it just chompers? Now? Is there?
Is it chompers and chew chew anymore?
Speaker 1 (01:13):
Because you could do the JumboTron, you know, like the
Coldplay concert.
Speaker 4 (01:17):
You gotta do it. We did, we did, yeah, gotta.
I didn't check the actual timeline. I know a bunch
of teams did it. I think we might have been
like the first team to post that video, and then
I think two minutes later the Phillies posted, and then
there's went pretty viral as well.
Speaker 1 (01:32):
That's yeah. I saw one that wasn't you know awes Yeah, correct,
and I felt it should be. But Mike, I wanted
to ask you really quickly about your delegans this weekend.
This past weekend with Giada de Laurentis. I thought it
was here in Connecticut. I didn't catch it was.
Speaker 3 (01:48):
We're blessed to do him all over the country, and
that one is about an hour north of Dallas. It's
actually in Oklahoma and Choctaw Durant casino and resort. Beautiful property.
It's almost a size of Mouhigan Sun. Frankly, it's it's right,
you know, yeah, big so Giata. It was my first
time working with her, Actually I worked with Bobby Flay
and all sorts.
Speaker 2 (02:04):
Of feel like you were getting on well, no for
really having a lot of laughs. She was salted the genuine.
Speaker 3 (02:09):
She was genuine, She was kind, she was nice, she
was appreciative. It was a great I mean, we had
we had a strong night. Two dinners four hundred each,
We flipped the room, eight hundred dinners, meet and greets,
book signings.
Speaker 5 (02:20):
It was a lot.
Speaker 3 (02:20):
But she was a trooper. She got a ball of energy,
for sure. She is a fireball. Did demonstrations on stage
during dinner. I can't say enough about it.
Speaker 2 (02:27):
She was awesome.
Speaker 1 (02:27):
Yeah yeah, So and how are you involved with this
event here at Tacos Tequila and pas.
Speaker 3 (02:33):
Well, we've been blessed that we were introduced to the
Yardgoats and tim over there and what in an organization
These guys are winning awards, you the best ballpark, best organization.
So we've been looking for a venue to bring some
things back to Connecticut, our home state. You know, we
helped establish the Sun Wine Fest twenty something years ago
with Vegan, but we're ready to move on totally, totally.
You know, in the popularity tequila is just so strong
(02:54):
these days. It's the number one selling spirit in the country.
For the first time in the history of America, it
took over vaka. So we saw the trend we started
these two years ago and we're psyched to do it
here and home at at the park.
Speaker 2 (03:04):
Yeah.
Speaker 1 (03:05):
So tequila, what are we gonna have on What are
we going to have tequila wise at this event?
Speaker 4 (03:09):
Yeah, So we're gonna have dozens of tequilas themselves, a
lot of brands that people recognize. We have some great
partners at the ballpark, so you'll see very recognizable brands
like Patron and Costan Noble and Campo Malagro.
Speaker 2 (03:21):
They're all going to be there. Tonteo, but it's not tons.
Speaker 4 (03:24):
Yeah, there are for sure, and we got some of
the highlights at this event. But the thing to that
I want to stress is that it's not just tequila, right,
so there are other kinds of spirits. We've got local
flavor coming as well to Litchfield Distillery is going to
be there. Waypoint, spirits are going to be there as well.
And then if you're not a tequila drinker, we've got beer,
(03:45):
We've got selzer, We've got all kinds of different vendors.
Speaker 1 (03:48):
Oh, I'm sure listen. I was off tequila for thirty years.
I stopped in my twenties. I got up until last
year that experience. So I hadn't had tequila, and and
I was celebrating something. I was at a sponsor on
my show, but a local tequila, like you got to
you gotta try this. I'm like, I don't do tequila.
(04:10):
I just I just don't. But the pressure was on.
The peer pressure in your fifties is wildly different than
when you're a teenager. I caved, and what a dream state.
It's like, why did I just not? Why didn't somebody
peer pressure me back into this twenty years ago?
Speaker 2 (04:26):
It was so mellow.
Speaker 1 (04:27):
It was, you know, if it's a really good tequila,
right and and maybe just on its own, not mixed
with all the sugary you know, the drinks that we
like to make. It was just such a mellow, nice buzz.
I mean, I don't want to sell it, oversell it
to much again, people knock people off the wagon or whatever,
(04:48):
but it was it was.
Speaker 3 (04:50):
So it's it's an upper. It's yeah, yeah, the upper.
And I switched over. I'm been a big vacka guy
for an ten years. I switched over there when I
when we booked the show, I said, you know, I'm
just gonna get in training if you will. And I'm like, man,
I can't believe. I mean I drank it, but not enough.
And now it's my my go to less of a
hangover for sure, totally what I experienced. So and listen,
(05:11):
it's it's that's why it's number one. I mean, the premium,
premiumization of it. You know that you can drink it
on the rocks, you know, or with one rock, and
the you know, quality stuff. Of course, the celebrity endorsement,
social media, that's all helped, but it's in not to
mention the plethora of mixed cocktails you can do with it,
right right, So it's it's.
Speaker 2 (05:26):
Just did me in in the first place. Was the mix,
probably the sugar, probably all the extra on its own.
It's just like you said, especially a good one. It
was an upper.
Speaker 1 (05:35):
You remember on Entourage when Turtle got into uh does
anybody got that reference. I think that's what really began
the resurgence. But you but you got a ton of
live music to schedule.
Speaker 2 (05:47):
For this event.
Speaker 4 (05:48):
Yeah, correct, So we're gonna have live music. We have
different sessions, so there's a the VIP Night is on Thursday, uh,
and then we've got Grant Tasting Session number one, which
is Friday between five and nine. And then on Saturday,
we have an afternoon and into the evening and then
an evening into the night time. So you can one
to five or six to ten. And in each of
those sessions there's gonna be local live music. Some people
are gonna have a great time in the ballpark is
(06:09):
gonna be rocking. And then the food itself is just
gonna be, you know, out of this world. We've got
great local food vendors, We've got chef demonstrations. We're kind
of setting up a kitchen essentially right over the dugout,
which is gonna be awesome, I mean, really truly in
one of a kind experience. And I'm joined today by
Dante from Zephyr Street Pizza who's gonna be there as
well too.
Speaker 5 (06:29):
Yeah, how you doing.
Speaker 1 (06:30):
Zephyr Street something? I mean I must be following you
guys in my feed like crazy.
Speaker 6 (06:35):
So listen, the past year since Port and I came
through and slapped that eight point one, we've really kind
of blown up sixty thousand people in the town of
West Harford, and now everyone seems to know where we are.
Speaker 5 (06:44):
So that's pretty cool. Yeah, but I got to tell
you something way more important than that.
Speaker 6 (06:49):
The key about tequila is you can drink as much
as you want, how long you don't drive, and you're
safe about it.
Speaker 5 (06:54):
You feel great in the morning.
Speaker 4 (06:56):
You ever notice that, Yeah, it's you. Really, it doesn't
stay you as long as you're drinking a good tequila.
I like an ice.
Speaker 5 (07:03):
I was so good at tequila I had to stop.
Speaker 1 (07:04):
Yeah, there's like Michael though, when I was talking about
like this dream state, it was true that it was
like an up, like it was a good buzz like
I was positive.
Speaker 2 (07:16):
It's not doom.
Speaker 1 (07:17):
He's not a doom and gloom positive booze. Yeah, it's
getting positive about life again. It's like, where's you do something?
Speaker 2 (07:25):
Build street? It just so Ryan Donaghue.
Speaker 5 (07:30):
Yeah, yeah, yeah, right in front of mine, right.
Speaker 1 (07:33):
Yeah, Okay, So that's because a lot of ambitious pies
coming out of street A couple.
Speaker 2 (07:38):
What's your craziest piet.
Speaker 6 (07:40):
Street So, i'd say the the most like oddball pieces.
Speaker 5 (07:44):
The Yardbird.
Speaker 6 (07:44):
We put pickles on it, so that's kind of weird.
And we got some fun stuff with the braised poor
gotta be a white pie though, white pizzaickles, pickles, chicken,
tons of breadcrumbs.
Speaker 5 (07:53):
It's almost like a fried chicken sandwich and honey on it.
Speaker 2 (07:56):
It sounds I want that with a shot of tequilo
right now. I would do that.
Speaker 4 (08:01):
We can solve this for we can't do it right
this second, but give you like seventy two hours and
we can make this happen.
Speaker 2 (08:06):
I'll tell you what.
Speaker 6 (08:06):
The other another piece that we have is a Beerria
pizza and we're gonna be bringing a version of that
on Thursday of the VIP event to the Goat Stadium.
Speaker 5 (08:13):
Yeah, along with the which is it's a beria, so
we do is like it's a flatbread. We do the
beerria beef on there.
Speaker 6 (08:20):
Yeah, nice drizzle, consume some really fresh, fresh white diced onions.
Speaker 5 (08:24):
Yeah, little lime, see you later.
Speaker 1 (08:26):
The guy who broke brought tequila back into my life
is a chef who introduced me to. I thought it
was Beria, that's the way he pronounced it.
Speaker 5 (08:36):
I think it's media.
Speaker 2 (08:38):
Yeah, But which is just what.
Speaker 5 (08:42):
Is brief is beef Chuck.
Speaker 1 (08:44):
It was delicious. They'd never had it before. You know
what he does, and it's it's pretty interesting. But Mexican
Italian fusion.
Speaker 5 (08:51):
Ah man, that's right at my alley.
Speaker 2 (08:52):
Oh will do a lot of chicken palm tacos.
Speaker 1 (08:55):
Oh yeah, yeah, just a lot of him, which you know,
that's the world you're inhabiting nowadays, and fun world to
be in too. But the yard Gooats menu in general,
like when that gets introduced once a year, that day
that's a hard day for because I always read this
stuff on the you know, on the air on my show.
Some really remember when you had the burger on a
glad I was all about that.
Speaker 4 (09:17):
We uh, there's actually a lot more time, energy and
creativity that goes into kind of concocting those things than
a lot of people realize. And that's it's one of
the things that we try to kind of let people know,
is like like based on attendance, Like we're the biggest
restaurant in the state of Connecticut, so it behooves us
to have a fantastic menu with lots of options. Chef
Joe and his team do a great job of coming
(09:38):
up with creative things and kind of figure out what
the pulse of you know, fandom is in any given
season and what's gonna work.
Speaker 1 (09:45):
So the numbers here are staggering though. Twenty restaurant vendors,
over one hundred and twenty five adult beverages, dozens of tequilas.
I mean, just rattling off the numbers. This is gonna
be a hell of a week.
Speaker 4 (09:56):
Yeah, shout out to Mike. He's done a great job,
you know, kind of getting this off the round. This
is the first time we're ever doing it. So this
is the one you want to be at because there's
been so much effort, attention, and energy put into this.
The reception that we've gotten to from some of the
local vendors, local restaurants, and the ability to participate in this.
You know, this isn't your typical right beer fest or
something like that. So this is showcase, Yeah it is,
(10:18):
and it's showcasing some restaurants and some folks that don't
always have kind of that same platform.
Speaker 6 (10:22):
For the CEO's listening going to be a jumpbo try.
Speaker 4 (10:25):
Yeah, of course the jumbo Tron's up there, they're gonna.
Speaker 2 (10:27):
Have That's why people need to be aware. If they
start hugging.
Speaker 1 (10:30):
And kids, and I think we're all living that way.
The kind of guy will get caught. Caught on a
jumbo trine is.
Speaker 4 (10:37):
Not allowed within fifteen So, yeah, we have a mutual friend.
Speaker 1 (10:41):
Gloria would be if those Jumbo tribes were around twenty
years ago, careers would have.
Speaker 4 (10:46):
Ended twenty years ago would have been a problem.
Speaker 2 (10:50):
I wouldn't be here right now today it's all good.
Speaker 1 (10:52):
And I wouldn't have children. I surely would not be
the blessed dad that I am. There's gonna be a
lot of fun this weekend. So it officially kicks off
Thursday night and Sunday night we wrap up all the
actions exactly.
Speaker 4 (11:04):
Yeah, Thursday night's a kind of the VIP session to
go VIP. It's a preview and shout out to all
of our partners participating in Thursday night, and then there
are sessions again Friday evening and then Saturday afternoon into
Saturday night. So whatever time a day works for you
this week and come ou out and hang out with
us and go tacos to kill taps.
Speaker 2 (11:21):
I love it.
Speaker 1 (11:22):
Connor, great meeting you heard a lot about you all
those Thank you for a while now, Mike.
Speaker 2 (11:26):
Great seeing you. It was a pleasure. You know.
Speaker 1 (11:28):
I'm just in all of everything you're doing. But my
man is Zephyr Street. I've been wanting to get to
Zephyr Street for about two years. So it's either this
weekend or in addition to this weekend, you gotta come bye.
Speaker 5 (11:38):
I mean those Monday Tuesday.
Speaker 2 (11:40):
Whoever does your social media content does really good? Is
that you dude?
Speaker 4 (11:44):
Yeah?
Speaker 2 (11:44):
Yeah, I've tried to start.
Speaker 5 (11:46):
People to do it and it's just it's one of
those things I can't let go. It's too much fun.
Speaker 2 (11:50):
Yeah.
Speaker 1 (11:50):
And I'm only in Hertford a couple of days a week,
so that's why I haven't been there yet.
Speaker 2 (11:53):
How long is it been four years?
Speaker 1 (11:55):
I was just going to say three or four years
about it. I got to get over to Zephyr Street too.
So great to have you as part of this festival
as well, and hopefully it would be the tenth annual,
the fifteenth.
Speaker 4 (12:05):
Annual from your lips. Absolutely great having you all.
Speaker 5 (12:08):
Thanks Thanks mans
Okay, So I'm sitting here right now with my man
Mike Gyning. We go way back to the nineties. I
want to say somewhere the great to see you. You've
come a long way, my man. Uh, what we're doing
at that time was you were involved with Connecticut Magazine,
Off the.
Speaker 2 (00:15):
Guard, Harford Magazine.
Speaker 3 (00:16):
I'd coach at sports Bar grew A, Jim Calhoun of course,
and some other great partners and then the current speaking
of this building I was at, you know, back in
the day. It's before Clear Channel, even before I Heart
and know, yeah, pester.
Speaker 2 (00:30):
You for a lot of freelance work.
Speaker 1 (00:33):
But it's been a while, it's been, and you've just
been growing by leaps and bounds.
Speaker 2 (00:36):
Man. And we got to talk about a recent event
of yours.
Speaker 1 (00:39):
But you're part of the Goat Tacos Tequila and Taps festival,
and introduced me to this gentleman who everybody who's raving
about right now, Ben Darnell, like you're his guy.
Speaker 4 (00:49):
Well listen, if I made it on on Ben's list
and everything's.
Speaker 2 (00:52):
Going well for me, you ain't lying. I'm on that list.
Speaker 4 (00:55):
Yeah, Connor Geary go by game day Connor most times,
and as many people know him what the yard goats
full time. So thrilled to be uh partnering and hosting
this event coming up this Yeah.
Speaker 2 (01:05):
Are you gonna do a well? No, I mean, is
it just chomp? Is it just chompers? Now? Is there?
Is it chompers and chew chew anymore?
Speaker 1 (01:13):
Because you could do the JumboTron, you know, like the
Coldplay concert.
Speaker 4 (01:17):
You gotta do it. We did, we did, yeah, gotta.
I didn't check the actual timeline. I know a bunch
of teams did it. I think we might have been
like the first team to post that video, and then
I think two minutes later the Phillies posted, and then
there's went pretty viral as well.
Speaker 1 (01:32):
That's yeah. I saw one that wasn't you know awes Yeah, correct,
and I felt it should be. But Mike, I wanted
to ask you really quickly about your delegans this weekend.
This past weekend with Giada de Laurentis. I thought it
was here in Connecticut. I didn't catch it was.
Speaker 3 (01:48):
We're blessed to do him all over the country, and
that one is about an hour north of Dallas. It's
actually in Oklahoma and Choctaw Durant casino and resort. Beautiful property.
It's almost a size of Mouhigan Sun. Frankly, it's it's right,
you know, yeah, big so Giata. It was my first
time working with her, Actually I worked with Bobby Flay
and all sorts.
Speaker 2 (02:04):
Of feel like you were getting on well, no for
really having a lot of laughs. She was salted the genuine.
Speaker 3 (02:09):
She was genuine, She was kind, she was nice, she
was appreciative. It was a great I mean, we had
we had a strong night. Two dinners four hundred each,
We flipped the room, eight hundred dinners, meet and greets,
book signings.
Speaker 5 (02:20):
It was a lot.
Speaker 3 (02:20):
But she was a trooper. She got a ball of energy,
for sure. She is a fireball. Did demonstrations on stage
during dinner. I can't say enough about it.
Speaker 2 (02:27):
She was awesome.
Speaker 1 (02:27):
Yeah yeah, So and how are you involved with this
event here at Tacos Tequila and pas.
Speaker 3 (02:33):
Well, we've been blessed that we were introduced to the
Yardgoats and tim over there and what in an organization
These guys are winning awards, you the best ballpark, best organization.
So we've been looking for a venue to bring some
things back to Connecticut, our home state. You know, we
helped establish the Sun Wine Fest twenty something years ago
with Vegan, but we're ready to move on totally, totally.
You know, in the popularity tequila is just so strong
(02:54):
these days. It's the number one selling spirit in the country.
For the first time in the history of America, it
took over vaka. So we saw the trend we started
these two years ago and we're psyched to do it
here and home at at the park.
Speaker 2 (03:04):
Yeah.
Speaker 1 (03:05):
So tequila, what are we gonna have on What are
we going to have tequila wise at this event?
Speaker 4 (03:09):
Yeah, So we're gonna have dozens of tequilas themselves, a
lot of brands that people recognize. We have some great
partners at the ballpark, so you'll see very recognizable brands
like Patron and Costan Noble and Campo Malagro.
Speaker 2 (03:21):
They're all going to be there. Tonteo, but it's not tons.
Speaker 4 (03:24):
Yeah, there are for sure, and we got some of
the highlights at this event. But the thing to that
I want to stress is that it's not just tequila, right,
so there are other kinds of spirits. We've got local
flavor coming as well to Litchfield Distillery is going to
be there. Waypoint, spirits are going to be there as well.
And then if you're not a tequila drinker, we've got beer,
(03:45):
We've got selzer, We've got all kinds of different vendors.
Speaker 1 (03:48):
Oh, I'm sure listen. I was off tequila for thirty years.
I stopped in my twenties. I got up until last
year that experience. So I hadn't had tequila, and and
I was celebrating something. I was at a sponsor on
my show, but a local tequila, like you got to
you gotta try this. I'm like, I don't do tequila.
(04:10):
I just I just don't. But the pressure was on.
The peer pressure in your fifties is wildly different than
when you're a teenager. I caved, and what a dream state.
It's like, why did I just not? Why didn't somebody
peer pressure me back into this twenty years ago?
Speaker 2 (04:26):
It was so mellow.
Speaker 1 (04:27):
It was, you know, if it's a really good tequila,
right and and maybe just on its own, not mixed
with all the sugary you know, the drinks that we
like to make. It was just such a mellow, nice buzz.
I mean, I don't want to sell it, oversell it
to much again, people knock people off the wagon or whatever,
(04:48):
but it was it was.
Speaker 3 (04:50):
So it's it's an upper. It's yeah, yeah, the upper.
And I switched over. I'm been a big vacka guy
for an ten years. I switched over there when I
when we booked the show, I said, you know, I'm
just gonna get in training if you will. And I'm like, man,
I can't believe. I mean I drank it, but not enough.
And now it's my my go to less of a
hangover for sure, totally what I experienced. So and listen,
(05:11):
it's it's that's why it's number one. I mean, the premium,
premiumization of it. You know that you can drink it
on the rocks, you know, or with one rock, and
the you know, quality stuff. Of course, the celebrity endorsement,
social media, that's all helped, but it's in not to
mention the plethora of mixed cocktails you can do with it,
right right, So it's it's.
Speaker 2 (05:26):
Just did me in in the first place. Was the mix,
probably the sugar, probably all the extra on its own.
It's just like you said, especially a good one. It
was an upper.
Speaker 1 (05:35):
You remember on Entourage when Turtle got into uh does
anybody got that reference. I think that's what really began
the resurgence. But you but you got a ton of
live music to schedule.
Speaker 2 (05:47):
For this event.
Speaker 4 (05:48):
Yeah, correct, So we're gonna have live music. We have
different sessions, so there's a the VIP Night is on Thursday, uh,
and then we've got Grant Tasting Session number one, which
is Friday between five and nine. And then on Saturday,
we have an afternoon and into the evening and then
an evening into the night time. So you can one
to five or six to ten. And in each of
those sessions there's gonna be local live music. Some people
are gonna have a great time in the ballpark is
(06:09):
gonna be rocking. And then the food itself is just
gonna be, you know, out of this world. We've got
great local food vendors, We've got chef demonstrations. We're kind
of setting up a kitchen essentially right over the dugout,
which is gonna be awesome, I mean, really truly in
one of a kind experience. And I'm joined today by
Dante from Zephyr Street Pizza who's gonna be there as
well too.
Speaker 5 (06:29):
Yeah, how you doing.
Speaker 1 (06:30):
Zephyr Street something? I mean I must be following you
guys in my feed like crazy.
Speaker 6 (06:35):
So listen, the past year since Port and I came
through and slapped that eight point one, we've really kind
of blown up sixty thousand people in the town of
West Harford, and now everyone seems to know where we are.
Speaker 5 (06:44):
So that's pretty cool. Yeah, but I got to tell
you something way more important than that.
Speaker 6 (06:49):
The key about tequila is you can drink as much
as you want, how long you don't drive, and you're
safe about it.
Speaker 5 (06:54):
You feel great in the morning.
Speaker 4 (06:56):
You ever notice that, Yeah, it's you. Really, it doesn't
stay you as long as you're drinking a good tequila.
I like an ice.
Speaker 5 (07:03):
I was so good at tequila I had to stop.
Speaker 1 (07:04):
Yeah, there's like Michael though, when I was talking about
like this dream state, it was true that it was
like an up, like it was a good buzz like
I was positive.
Speaker 2 (07:16):
It's not doom.
Speaker 1 (07:17):
He's not a doom and gloom positive booze. Yeah, it's
getting positive about life again. It's like, where's you do something?
Speaker 2 (07:25):
Build street? It just so Ryan Donaghue.
Speaker 5 (07:30):
Yeah, yeah, yeah, right in front of mine, right.
Speaker 1 (07:33):
Yeah, Okay, So that's because a lot of ambitious pies
coming out of street A couple.
Speaker 2 (07:38):
What's your craziest piet.
Speaker 6 (07:40):
Street So, i'd say the the most like oddball pieces.
Speaker 5 (07:44):
The Yardbird.
Speaker 6 (07:44):
We put pickles on it, so that's kind of weird.
And we got some fun stuff with the braised poor
gotta be a white pie though, white pizzaickles, pickles, chicken,
tons of breadcrumbs.
Speaker 5 (07:53):
It's almost like a fried chicken sandwich and honey on it.
Speaker 2 (07:56):
It sounds I want that with a shot of tequilo
right now. I would do that.
Speaker 4 (08:01):
We can solve this for we can't do it right
this second, but give you like seventy two hours and
we can make this happen.
Speaker 2 (08:06):
I'll tell you what.
Speaker 6 (08:06):
The other another piece that we have is a Beerria
pizza and we're gonna be bringing a version of that
on Thursday of the VIP event to the Goat Stadium.
Speaker 5 (08:13):
Yeah, along with the which is it's a beria, so
we do is like it's a flatbread. We do the
beerria beef on there.
Speaker 6 (08:20):
Yeah, nice drizzle, consume some really fresh, fresh white diced onions.
Speaker 5 (08:24):
Yeah, little lime, see you later.
Speaker 1 (08:26):
The guy who broke brought tequila back into my life
is a chef who introduced me to. I thought it
was Beria, that's the way he pronounced it.
Speaker 5 (08:36):
I think it's media.
Speaker 2 (08:38):
Yeah, But which is just what.
Speaker 5 (08:42):
Is brief is beef Chuck.
Speaker 1 (08:44):
It was delicious. They'd never had it before. You know
what he does, and it's it's pretty interesting. But Mexican
Italian fusion.
Speaker 5 (08:51):
Ah man, that's right at my alley.
Speaker 2 (08:52):
Oh will do a lot of chicken palm tacos.
Speaker 1 (08:55):
Oh yeah, yeah, just a lot of him, which you know,
that's the world you're inhabiting nowadays, and fun world to
be in too. But the yard Gooats menu in general,
like when that gets introduced once a year, that day
that's a hard day for because I always read this
stuff on the you know, on the air on my show.
Some really remember when you had the burger on a
glad I was all about that.
Speaker 4 (09:17):
We uh, there's actually a lot more time, energy and
creativity that goes into kind of concocting those things than
a lot of people realize. And that's it's one of
the things that we try to kind of let people know,
is like like based on attendance, Like we're the biggest
restaurant in the state of Connecticut, so it behooves us
to have a fantastic menu with lots of options. Chef
Joe and his team do a great job of coming
(09:38):
up with creative things and kind of figure out what
the pulse of you know, fandom is in any given
season and what's gonna work.
Speaker 1 (09:45):
So the numbers here are staggering though. Twenty restaurant vendors,
over one hundred and twenty five adult beverages, dozens of tequilas.
I mean, just rattling off the numbers. This is gonna
be a hell of a week.
Speaker 4 (09:56):
Yeah, shout out to Mike. He's done a great job,
you know, kind of getting this off the round. This
is the first time we're ever doing it. So this
is the one you want to be at because there's
been so much effort, attention, and energy put into this.
The reception that we've gotten to from some of the
local vendors, local restaurants, and the ability to participate in this.
You know, this isn't your typical right beer fest or
something like that. So this is showcase, Yeah it is,
(10:18):
and it's showcasing some restaurants and some folks that don't
always have kind of that same platform.
Speaker 6 (10:22):
For the CEO's listening going to be a jumpbo try.
Speaker 4 (10:25):
Yeah, of course the jumbo Tron's up there, they're gonna.
Speaker 2 (10:27):
Have That's why people need to be aware. If they
start hugging.
Speaker 1 (10:30):
And kids, and I think we're all living that way.
The kind of guy will get caught. Caught on a
jumbo trine is.
Speaker 4 (10:37):
Not allowed within fifteen So, yeah, we have a mutual friend.
Speaker 1 (10:41):
Gloria would be if those Jumbo tribes were around twenty
years ago, careers would have.
Speaker 4 (10:46):
Ended twenty years ago would have been a problem.
Speaker 2 (10:50):
I wouldn't be here right now today it's all good.
Speaker 1 (10:52):
And I wouldn't have children. I surely would not be
the blessed dad that I am. There's gonna be a
lot of fun this weekend. So it officially kicks off
Thursday night and Sunday night we wrap up all the
actions exactly.
Speaker 4 (11:04):
Yeah, Thursday night's a kind of the VIP session to
go VIP. It's a preview and shout out to all
of our partners participating in Thursday night, and then there
are sessions again Friday evening and then Saturday afternoon into
Saturday night. So whatever time a day works for you
this week and come ou out and hang out with
us and go tacos to kill taps.
Speaker 2 (11:21):
I love it.
Speaker 1 (11:22):
Connor, great meeting you heard a lot about you all
those Thank you for a while now, Mike.
Speaker 2 (11:26):
Great seeing you. It was a pleasure. You know.
Speaker 1 (11:28):
I'm just in all of everything you're doing. But my
man is Zephyr Street. I've been wanting to get to
Zephyr Street for about two years. So it's either this
weekend or in addition to this weekend, you gotta come bye.
Speaker 5 (11:38):
I mean those Monday Tuesday.
Speaker 2 (11:40):
Whoever does your social media content does really good? Is
that you dude?
Speaker 4 (11:44):
Yeah?
Speaker 2 (11:44):
Yeah, I've tried to start.
Speaker 5 (11:46):
People to do it and it's just it's one of
those things I can't let go. It's too much fun.
Speaker 2 (11:50):
Yeah.
Speaker 1 (11:50):
And I'm only in Hertford a couple of days a week,
so that's why I haven't been there yet.
Speaker 2 (11:53):
How long is it been four years?
Speaker 1 (11:55):
I was just going to say three or four years
about it. I got to get over to Zephyr Street too.
So great to have you as part of this festival
as well, and hopefully it would be the tenth annual,
the fifteenth.
Speaker 4 (12:05):
Annual from your lips. Absolutely great having you all.
Speaker 5 (12:08):
Thanks Thanks mans
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