Episode Transcript
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Speaker 1 (00:01):
The views and opinions expressed in the following programmer those
of the speaker and don't necessarily represent those of the station.
Speaker 2 (00:08):
It's staff, management or ownership.
Speaker 3 (00:11):
Good morning, you'll find out with Pete and the Poet Gold.
Speaker 1 (00:13):
I'm Peter Leon and I'm the poet Gold.
Speaker 3 (00:16):
And we're on the air this morning people from Indulge,
a great new restaurant in Riverfront and Main Street. And
so we're with Jeff Watkins and Will Manning. But before
we get to Will and Jeff were then we go
right to the poet Gold for her weekly prayer poem
incantation Gold, please let it roll.
Speaker 1 (00:35):
Thank you so much, Peter. Well, since I'm in such
good company, I'm going to do a poem called good
Company that is in my upcoming book, be the poem
Living Beyond Our Fears, which will be out this summer.
I would have never chosen a different journey, because it's
led me here a place of understanding to cherish all
I hold. So dear daughters I watched grow, cry, laugh,
(00:55):
and play, sisters I held close until their dying day
dreams fulfilled in some lost and love and agony. Nevertheless,
no matter the cost, it all developed me. So I
love the footsteps and the climb the valley's mountain peaks
and all along on many paths. I've had good company,
and you've.
Speaker 3 (01:14):
Been a good company, I'll say that, yeah, but a
good pomp. Give us a sense of what it makes
Indulge different as a restaurant, because you have an awful
lot going on there and it might be hard to explain,
but start us out.
Speaker 4 (01:32):
So yeah, so Indulge right now is like it's an
a fuse restaurant. So we have a variety of Oh
we have many different cultures. Yeah, many cultures. And underneath
one roof were actually about to introduce our time menu,
I believe what next week, the fourteenth, Yeah, the fourteenth
(01:54):
as well. So basically we're just we're in a fuse
restaurant that have a variety of different cultures backgrounds for
full you know, and we have a very new talented
chef man Well right here Will.
Speaker 1 (02:08):
Manning in the house. Indeed, let me let me ask
you a question. What made you take this approach, you
know versus sort of like being one style.
Speaker 5 (02:18):
Yeah, great question.
Speaker 4 (02:19):
It's just to do something to bring something different to
the town, you know, Like we we've been having the
same restaurants I've been in I've been I grew up
in Poughkeepsie since a young and we have the same
restaurants forever there. So it's just to bring something different,
uh to the town, you know, something that we haven't
seen before, you know, such as like when I first
(02:42):
brought Latin and soul, you know. So, you know, indulged
is just now we having a fuse restaurants where it's
a variety of different things that you can still come
and you know, enjoy yourself.
Speaker 1 (02:54):
So so will talk about the menu, what you bring
to the table. Let's start with your journey and becoming
a chef.
Speaker 2 (03:04):
So I started cooking when I was thirteen years old.
It wasn't an easy journey. It's all been difficult to
get where I am today, but I just kept pushing forward,
one fort in front of the other. I went to
the CIA. I did not graduate, but it just it
(03:25):
just wasn't feasible for me to keep going and paying
money that I didn't have. So I just decided to
go straight into the industry and it's just been up
from there.
Speaker 1 (03:36):
Well, you know, I'm gonna be honest with you, there's
nothing like on the job learning exactly. You know, there's
there's an intrinsic thing that happens by getting the real
experience versus something that you're getting from a book that
you still have to somehow translate into the real experience.
So kudos for you for not giving up and following
your passion, because a lot of people, you know, they
(03:58):
just I tell people, don't steal steal your dreams, you
give them away. There's no such thing that someone's stealing
your dreams. You know, you you give them away.
Speaker 3 (04:06):
Well, that sounds right the middle of a poem. This
is this is radio call. It's a radio just not
a poem. But yeah, nobody steals your dreams, you give
them away. We're not going to forget that one. But
some of all lessons might not have a clear enough
idea of the UH way. Indulged has lots of foods
(04:30):
from different cultures. So like when when you are preparing
the menu for any day, what are you balancing cultural
like you.
Speaker 2 (04:41):
So I'll give you one dish for example, So parogis
for instance, I love parogus. There was a restaurant that
we was just actually speaking of that had the best
parogies in Newbery and I've always I always used to
eat the parogies. So the perogi dish, it's a lambon
(05:02):
potato perogi. I took my Caribbean background and I fused
that with the grease which is their parogis. And I
made a curry lamb parogi, but a coconut curry lamb perogi.
But it's just something like that that I take my
time with everything. I look for the perfect flavors, the
(05:25):
perfect balance of flavors that create the best dish that
no one's ever had. And I feel like Indulge being
a fusion restaurant, there's no one is doing what we're
doing over Indulgs.
Speaker 3 (05:39):
Infusion means, I mean, you're all assuming, we all know
what fusion. Fusion is bringing together different elements and cultures. Yes,
because you also have a pizza place right there, right, yes, yes,
so you're making poi and coconut yeah, pizza, doing stuff
nobody else was doing. I mean, having somebody to show
(06:01):
up to get a whiff of what's there.
Speaker 1 (06:06):
And let's not let's not forget the Turkey Wings.
Speaker 5 (06:10):
The Turkey Wings is definitely coming back on.
Speaker 1 (06:14):
Okay, now you know I've gotten I've taken those. Let
me tell you something. I've taken those turkey wings of
Maryland to my auntie and she's like, maybe where you
get these turkey wings from? I'm like, adults, Auntie, adults, Yes, indeed?
So so Jeff, what what what? You know? Restaurant is
a hard business, very very you know you, I mean,
(06:38):
what what made you decide that you wanted to open
a restaurant? Because you obviously have the chops to be
able to, you know, open your business. Why restaurant?
Speaker 5 (06:46):
All right, So a little background. I opened up a first.
Speaker 4 (06:50):
I opened up my first restaurant in Albany during the pandemic,
me and my kids, mother and the death very well,
and then I shut it down because you know, we
went our separate ways. I wanted to get back into
the business simply because prior to this, my occupation was
I was a bridge painter and I was just taking
(07:12):
it was taking too much time away from my kids.
You know, I was already I was always out of
town somewhere like three four hours away and only being
able to come home on the weekends.
Speaker 2 (07:22):
So, you know, I just.
Speaker 4 (07:23):
Wanted to invest money into something that you know, I
can pretty much be home more, you know, stuff like that.
In the beginning, of course of any business, you have
to be there. But I know, long charity, you know.
But by the time, you know, I gave myself a
year or so, I'd be able to, you know, spend
time with my kids more than I have been. So
(07:44):
it was just about, you know, me jumping into the
restaurant business was something that I was already familiar with
in Albany. So coming down here to Poughkeepsie, you know,
town that I grew up in, you know, I just
wanted to bring something different to the town. So, yes,
the restaurant business extremely extremely hard.
Speaker 3 (08:03):
And give us a sense of the location. I think
it's also where the location and then maybe I'll let
you know why I think it's significant.
Speaker 4 (08:13):
Yes, the location is is Zimbo Keepsie thirty five Main Street,
next to the river front. Were in the same plaza
as Mahoney's. We also share the same park a lot
as the was it Metro North or the train station.
Is a very very we have a very beautiful view
out of our dining room area. It's prime location, you know,
(08:35):
very very prime location. I'm very blessed to have that building.
Speaker 3 (08:40):
To me, it's strike, and I hope this is not
just like Weird or or Bee, but having Indulged, which
is a fusion restaurant, in other words, lots of cultures
are coming together. It comes right at a crucial place
in Poughkeepsie, thirty five Main Street, which is, you know,
seventy five yards from the river, and it's where all
(09:02):
the transportation happens. You mentioned the trains happening there, the
rivers there, there's river transportation, the walkway there, uh, you
know the arterials there, you know Root nine going north
and south. It's right there. So you're you're at a
place where there's motion. Things come together. And if you
(09:23):
do have a restaurant that serves many many cultures, I
think it's sort of a symbolic thing. And it's also
something I I think that is socially important for Poughkeepsie.
In other words, to have a restaurant where people of
different cultures can be comfortable, not only with the food
(09:45):
and maybe even dry food you haven't had before, but
you put people in that restaurant, they won't necessarily all
come together. When Mahony's okay, you know, I'm pickure on
Mahony's I'm Irish.
Speaker 1 (10:02):
So how did the two of you come together? Did
you eat it in those before you became the seth?
Speaker 2 (10:09):
Yes, okay, but we but we've always known each other,
the other owner of Pedro, I basically grew up with
them at the church and pie right. Okay, she's she's
that's her home church, right and yes, yeah, so I
(10:30):
over the years, I want to say, it's probably ten
years or fifteen years, I've been inside Holy like and
one day I was just walking down Main Street, Poughkeepsie
or Academy Street and Poughkeepsie and I've seen Pedro and
it was over. I want to say that was probably
over a year ago. And then Jeff and Pedro they
(10:51):
got Indulged and then we just all got reconnected again.
Speaker 1 (10:54):
Wonderful, wonder And I'm just gonna let our listeners know,
if you're just tuning in, you listen to finding Out
with Pete and the with gold and I'm the poet Golden.
We're here with the owner of Jeff Watkins of Indulged
restaurant located on Main Street, thirty five Main Street and
Poughkeepsie and the new chef Will Manning talking about what
they're whipping up you know, so so what are your
What are your I'd say one of your favorite dishes
(11:17):
that that you're having enjoying putting together.
Speaker 2 (11:20):
So I get asked that question often on this menu,
I would say the best thing that I feel like
I took my time and put my passion into it
was definitely the parogies. Okay, definitely took my That was
probably the longest thing I took to create because I
just wanted it to be perfect, and everything on the menu,
(11:43):
I took my time with it.
Speaker 3 (11:44):
But it's perfect and different, right.
Speaker 2 (11:46):
Yes, perfect and different. Definitely, that's a perfect way to
put it. Only only at Indulge, all right, just the
only place you'll get it. But any like I said,
anything I create, I take my time with it to
try to make it effect.
Speaker 3 (12:00):
And Jeff, how do you feel about the chef saying
I take my time? All right?
Speaker 5 (12:05):
So you want, well, I understand what he's saying when
he took his time.
Speaker 4 (12:11):
So basically we everybody knows we had a buffett at first,
and then we took the buffet out and.
Speaker 2 (12:17):
Now we have our menu.
Speaker 4 (12:19):
So we literally sat down and everything that's on this
new menu was pretty much like from every ingredients that
went in it. It was all written down of what you.
Speaker 2 (12:31):
Know it was. It was very throw it out.
Speaker 4 (12:35):
So when he said he took his time, meaning like
he put everything to each dishes special with the season,
is that he used some things I have Sometimes I'll
go to the store.
Speaker 5 (12:45):
He'd be like, I needed I don't even know what
that is, you know.
Speaker 2 (12:47):
What I mean.
Speaker 4 (12:48):
So he's putting a lot of He's put a lot
of his time and effort into these dishes.
Speaker 5 (12:52):
My favorite thing on the dish.
Speaker 4 (12:54):
Would be the I love the Philly cheese seake egg arrows.
That's like, that's my I had that like four or
five times already.
Speaker 3 (13:02):
I never even heard that sentence.
Speaker 4 (13:07):
Yeah yeah, yeah, it's very very good.
Speaker 3 (13:11):
That's fusion man.
Speaker 2 (13:13):
Yeah yeah yeah absolutely.
Speaker 5 (13:16):
Well will you.
Speaker 1 (13:16):
Okay, so will you have anything that's vegan on the
menu at all?
Speaker 2 (13:21):
I believe I actually have something. So I have a
Mediterranean tofu bowl. It's vegetarian. It's not vegan, but we
can make it vegan.
Speaker 1 (13:31):
You can, okay.
Speaker 2 (13:32):
The thing that separated, I have a garlic yogurt that's
on the dish. If I just take that off, you
have a vegan dish.
Speaker 1 (13:39):
Got you all right, well fantastic. I'll be in here
to try that one too.
Speaker 3 (13:42):
Yeah, of course. Yeah. You know, I'm sitting back, you know,
hanging back, feeling a little guilty because we mentioned Bishop's name,
and I think when you mentioned Bishop his name you
genuinely yeah, yeah, yeah, absolutely, if you could just give
us a sense of how it was being in Holy Church,
(14:06):
you know what what that means to you, uh as
as a person, for your family, and how that spirit
might ground you in Poughkeepsie. To have a church like
that might ground you in Poughkeepsie and makes you really
want to be an indulge.
Speaker 2 (14:24):
Okay, So when I was at Holy Like, I was
very young, so I was doing a lot of the
running around at Holy Like, and my grandmother would pluck
me in the back of my ear to tell me
to sit down all the time. But the I will
say that the people who I met at Holy Light
(14:47):
are still in my life today. There's one person, Joseph Strafford.
I don't know if you guys know or not. He's
an amazing guy. And every time we we we we
uh we, it's always like we never skipped a beat,
you know. And again, I haven't been a holy like
in over fifteen years, but it's always it always felt
(15:08):
like when I ran into someone, it's like a family unit,
you know, and not seeing these people in a long time,
it just speaks a lot of who It speaks a
lot about who the people were in that church at
the time when I was there.
Speaker 1 (15:21):
Yeah, they planted that seat in you you know, and
it's still doing, you know, great work in Poughkeepsie. I mean,
you know, Joseph was instrumental in the George flod March,
which was so highly successful, non violent. You know, it
was just beautiful to watch the community come together and
Bishop Gauze you know, went across that bridge. It was
(15:41):
just so very symbolic. I know, Well she sit on
my board.
Speaker 4 (15:44):
So yeah, that's a special relations Bishop Gaules is my heart,
I know her personally, like you know, we have a
very close relationship with each other. And Holy like is
that's home, you know, like I grew up and Holy
when we first moved here to Poughkeepsie, that's the first
church that we intended, me and my brothers and sisters,
(16:08):
and it's just it's nothing but love there with us,
you know.
Speaker 3 (16:12):
Uh, those answers were better more than I anticipated. But
it's a way in which you can see that what
makes a place home. And to have you know, a
spiritual leader like Bishop Cause is a big deal. I mean,
you know, I'm Catholic, so I've gone to Bishop services
(16:33):
at holyfe and a console church, and man, you had
more fun than the cath The music is good, the
movement's good, the spirit is there. And you know, I'm
not saying to diminish Catholicism, but there's very few people
in America have the spirit that the eprot was.
Speaker 5 (16:57):
Yes, absolutely, beautiful woman.
Speaker 3 (17:00):
You played a part uh in bringing you guys together
and keeping you together in Poughkeepsie, New York.
Speaker 2 (17:06):
Absolutely.
Speaker 1 (17:07):
And food is an extension you know of that community. Yes, yes,
the restaurant is an extension of that community. And what
do you see, how do you want your restaurant to grow?
Speaker 4 (17:18):
I would love uh for us to branch off and
and and and UH have like a like a chain
of indulgence. You know, that's that's that's the dream of that.
You know, I don't want to give my dream away,
you know, that's just that's a joke.
Speaker 5 (17:35):
But now yeah, it's just pretty much we wanna we wanna.
Speaker 4 (17:38):
We want to get it to the point to where,
you know, we bring everybody in and we're able to
branch off and open up another one somewhere else. We
have the potential to do that. We definitely need the
community to support us for for us to be able
to do something like this. You know, we do understand
that a lot of people was disappointed with us taking
(18:00):
the buffet out. That was just a business move that
we had to make in order of us in order
for us to keep the restaurant, because you know.
Speaker 5 (18:08):
It was waste.
Speaker 2 (18:10):
You waste a lot.
Speaker 5 (18:11):
Yeah, so yeah, can I can I just have a second?
Speaker 4 (18:14):
So ahead, So basically for the listeners, we we got
rid of the buffet because it was a lot of waste.
Prices of everything is going up, and we have a
shelf life for four hours for the buffet, so anything
that goes out at eleven has to be thrown out
by three, and we was just losing a lot of money,
so we tried to up the price a little bit
(18:36):
to keep the buffet, and we lost like sixty six
percent of our followers due to that. So because of that,
it's either we sink or we swim, you know, So
we had to swim, so we had to take the
buffet out and we was blessed to get well to
bless us with this new menu that we have now.
And that's the reason why.
Speaker 2 (18:56):
The buffet is not there.
Speaker 4 (18:58):
But I trust and believe our new menu, with the
exception of the turkey wings, you know, I would know
that's that's definitely coming back. Our new menu is I
feel like our new menu is better than what we
had at the buffet, hands down.
Speaker 1 (19:14):
I mean, and you know it makes sense. You try
something and you figure out the numbers, and if it's
not working, it's just not working, you know.
Speaker 2 (19:22):
And we're trying to grow here, you know.
Speaker 4 (19:25):
So what were you guys are witnessing is as a
restaurant that's trying to find this place, you know what
I mean. That's not you know, like your typical mom
and pops, you know, like we were infused restaurants, So
we need to show that. So we're in a process
of this is what you're seeing. You're seeing us build
right in front of your eyes, and that's what it is.
Speaker 1 (19:46):
That's and that's exciting. And I'll be honest, you know,
everything I've tasted, you know, so far has.
Speaker 5 (19:51):
Been really good.
Speaker 1 (19:52):
And so you know when I came in and buffets
going okay, so can I get my turkey wings? You
still got that.
Speaker 3 (20:01):
Gold Man and gold you contests, right, even Poet's still
arithmetic when it comes to business, right, absolutely well. Sometimes
people think that poets just sort of sit by the
river front a but uh, you know, gold is very
(20:24):
uh get was making sure that something puts back in
her direction, as you can count. Yeah, And what you
can also count.
Speaker 1 (20:32):
Is if you're just tuning in, you're listening to finding
out with Pete and the poet gold and on the
poet Golden, we're here with Jeff Watkins, the owner of Indulged.
Co owner Pedro's not with us today, yes, but he
will be here.
Speaker 5 (20:45):
I'm definitely gonna drag him in the next.
Speaker 1 (20:48):
And we have chef new Chef well Will Manning, and
we're talking about all the food that's being cooked up
at Indulged, which is located at thirty five Market Street,
Main Street, thirty five Main Street down by the train stations.
Speaker 3 (21:01):
Yes, you know, everybody likes to eat and a lot
of people like to cook, right, and but what makes
you like to cook so much that you do for
a living.
Speaker 2 (21:15):
The conversation is the conversation piece. So I feel like,
whether the food is good or bad, it sparks a
conversation and I feel like it brings people together. And
I'm really a people person. I love people and I
love talking to people. When I was younger, I used
to sell discount cards and I never used to let
anyone talk walk past me without actually talking to me.
(21:39):
And that's just one thing that I love to do.
And I feel like with cooking, that's me selling discount
cards again. I'm bringing people together at the table and
whether they are arguing over the food, the one thing
I mean not over the food, but arguing with each other,
the one thing they will be in a memory is
(21:59):
that this food was amazing, you know. So it's always
it just sparks a conversation piece for me. And that's
one thing that I love about cooking.
Speaker 3 (22:07):
Well, that's just not the surprising answer, and the people
person part of it is, you know, surprising because sometimes
chefs suspectedly not included in this, but chefs have a
reputation of being bossy and condescending, and you want to
(22:30):
defend yourself against.
Speaker 2 (22:34):
Don't get me wrong, I have my moments. I have
my moments. I like I like things to be particular,
I like things to be in a specific place. But
I'm honestly a nice person.
Speaker 6 (22:48):
All the evidence so far so so so when someone
maybe sends a note back that this particular person in
front wants you to take this out and put this in,
how do you respond to something like that?
Speaker 2 (23:05):
I look at it as it like this, So I
actually had that one time. I made a it's a
crab bucatini dishes I made a while back, but it
was a spicy crab bucatini and there was a lady
who didn't want the spice level to it, and I
basically explained to her that the spice is what makes
the dish, So is there any way we could possibly
(23:27):
figure something out? And it came down to it where
we figured it out when she was like, okay, I'll
try it, which she ended up loving it. But if
it comes down to that, then we're just gonna have
to figure something out about it.
Speaker 1 (23:40):
Did it have the same amount of spicing?
Speaker 2 (23:42):
No, it had. It was a little doubt back it
was toned down to where she can honestly enjoy it.
But I just want people to at least try it once,
because I remember growing up my grandmother used to if
I never tried like a green bean, I used to
always say, oh, this is nasty. My grandmother never allowed
me to say that because I never tried it. I
don't know what it tastes like, you know, And that's
the one thing I'm teaching my son today. I don't
(24:04):
know what it tastes like. So I have to give
it at least one chance. And that's what I just
want people to do. Just give it at least one chance,
and the next time, if you didn't like it, let's
trade it out for something better.
Speaker 1 (24:12):
It's always good to get a chef's perspective on that,
you know, because I'll admit I'm one of those customers.
Speaker 3 (24:20):
You know.
Speaker 1 (24:20):
So so you know, now I can talk to the chef.
You knows of my ask, you know, can the chef
come out? I just want to talk to the chef.
Speaker 2 (24:26):
You know, I always loved going to tell it was
a talking to the customers.
Speaker 3 (24:30):
Well, this is probably confessional and personal with a goal
on me. You know, if you're in a restaurant, I
usually you know, give me a hamburgers. Well, okay, we
got that covered and gold is much fussier, you know,
you know, she wants to call it Grin's here, which
wants to and it's and she's what I consider really bossy.
(24:56):
Tow was the waiter, the waitress and like I'm always
hold on my breath. But she does it in such
a tender, loving way. They like her even when she's
bossing them around. I never saw that happen anybody else
complins about uh so particular abouts of food I'm imagining
and I can sort of pick up the cues. That's
(25:17):
the way. The waitress is like a little no everybody
just wants her to come up with another idiotsyncratics taste.
So you're on something special with me. Was we played
this at all the time.
Speaker 1 (25:32):
But because I enjoy I enjoy eating out, you know,
I enjoy it, and I like you guys are building community,
you know, in the restaurants, and that's how I look
at it, especially one that has a vibe like yours.
You know, you're truly trying to adapt to not only
meet your needs as a business person, but also meet
(25:54):
the needs of environment.
Speaker 5 (25:56):
Absolutely absolutely, I'm not going.
Speaker 3 (25:59):
To drag that's too long. But everyone likes you down cold,
but when they boss the waiters.
Speaker 1 (26:05):
Them around like what she likes. So so, so you're
the new chef. Are there any other new staff members?
Have you changed people around.
Speaker 4 (26:20):
Or yeah, we got a couple of those staff members
that well it's just he's the top, he's our executive
chef and then we have guys under him. We don't
have no people.
Speaker 1 (26:31):
That we do chef all that is that the terminology?
Speaker 5 (26:36):
Yeah, chef, Yeah, we have a chef chef.
Speaker 3 (26:41):
One of the things that I find surprising about restaurants,
it's just, uh, how much you're performing the clarinet, will
be a dancer, you know, when it's showtime, you put
it on a show. But it's that most you know, customers,
myself included, I don't think of how much actual work
goes on the moment, you know. Uh, and the results
(27:07):
could judge right right.
Speaker 2 (27:09):
Yeah, it's Friday night lights. You you practice and practice
to us, which is prepping. You prep all week or
you prep all day and tomorrow is when you hit
the hit the field, hit the hit the restaurant running
and uh, see what what's going to be made of?
You know?
Speaker 1 (27:28):
So what do you want people to know? About you
as an owner.
Speaker 4 (27:32):
As an owner, Uh, that's a great question. I wasn't
ready for that. As an owner. I'm a very laid
back guy. You know, I'm the laid back one. I'm
laid back. I'm very understanding, you know, very loving. I
give I give a lot of you know, shots out
(27:56):
to people. We just had an incident the other day
with these two little kids. That was, yeah, it was
so it was it was these two can we have time?
Speaker 3 (28:03):
Yeah?
Speaker 1 (28:04):
Yeah, we have yeah?
Speaker 2 (28:05):
All right, So it was these two.
Speaker 4 (28:06):
Sixteen year old runaways, right, and they came to the restaurant,
and I felt bad for them, you know. They they
they were they ran from a group.
Speaker 2 (28:16):
Home group Long Island, Long Island.
Speaker 4 (28:19):
They were stranded in Poughkeepsie and they were sleeping at
the train station or something like that for like four days,
and they was trying to get to all but it
was a long, drawing out story. Uh, make a long
story short.
Speaker 3 (28:31):
You know.
Speaker 5 (28:32):
Instantly I gave them something to eat and something to drink.
Speaker 4 (28:35):
You know, that's just my heart, you know, And and
Will called the police for them for you know, and
I'm pretty sure they should be home now.
Speaker 2 (28:42):
Yeah, they should be home. It came back that one
of them was actually a missing person.
Speaker 4 (28:46):
Yeah yeah, So so like just to throw that out
like that's who I am, you know, like I'm not
going to overlook anything that I see that there's a problem,
especially if they come into my business.
Speaker 2 (28:58):
You know.
Speaker 4 (28:59):
I'm just it's that guy. I'm the laid back, quiet one.
I just want everybody to be happy. I want everybody
to win. That's that's why I am. I just want
everybody to want to be happy.
Speaker 1 (29:07):
Folks are living in joy, that's right.
Speaker 6 (29:09):
You know.
Speaker 1 (29:10):
So do you have a website? You when tells people
how they can.
Speaker 2 (29:12):
You know web.
Speaker 4 (29:13):
Our website right now is being built because we just
have we just got the new menu. But where you
can find us on Instagram at Indulge that restaurant and
also on Facebook. It's the same thing, Indulge our Restaurant.
Speaker 1 (29:27):
I'm not gonna ask you what day you open. I'm
gonna ask you what day you're closed.
Speaker 4 (29:30):
We're not closed there, We're there seven days. Oh wow,
and yeah, yeah, okay, we're trying.
Speaker 2 (29:35):
To get this thing moving.
Speaker 1 (29:37):
You any special events coming up?
Speaker 3 (29:39):
Oh?
Speaker 2 (29:39):
What do we have coming up?
Speaker 4 (29:42):
The fourth of July? Indulges having something down at the riverfront.
It's kind of surprised, but we're wearing nowson soon Yeah, ok, yeah,
we're gonna have something big fourth of July.
Speaker 3 (29:54):
So you can we can indulge seven days a week.
Speaker 5 (29:57):
You can indulge seven days and.
Speaker 3 (30:02):
Hey man, indulgence yeah uh on the river.
Speaker 1 (30:08):
Absolutely So thank you Jeff and Will for coming through
today to finding out Pete and the poel Golden. To
our listeners, thank you for listening. Once again, we appreciate
you and hopefully we'll see you or hear you soon.
Speaker 2 (30:19):
Thank you, thank you,
The views and opinions expressed in the following programmer those
of the speaker and don't necessarily represent those of the station.
Speaker 2 (00:08):
It's staff, management or ownership.
Speaker 3 (00:11):
Good morning, you'll find out with Pete and the Poet Gold.
Speaker 1 (00:13):
I'm Peter Leon and I'm the poet Gold.
Speaker 3 (00:16):
And we're on the air this morning people from Indulge,
a great new restaurant in Riverfront and Main Street. And
so we're with Jeff Watkins and Will Manning. But before
we get to Will and Jeff were then we go
right to the poet Gold for her weekly prayer poem
incantation Gold, please let it roll.
Speaker 1 (00:35):
Thank you so much, Peter. Well, since I'm in such
good company, I'm going to do a poem called good
Company that is in my upcoming book, be the poem
Living Beyond Our Fears, which will be out this summer.
I would have never chosen a different journey, because it's
led me here a place of understanding to cherish all
I hold. So dear daughters I watched grow, cry, laugh,
(00:55):
and play, sisters I held close until their dying day
dreams fulfilled in some lost and love and agony. Nevertheless,
no matter the cost, it all developed me. So I
love the footsteps and the climb the valley's mountain peaks
and all along on many paths. I've had good company,
and you've.
Speaker 3 (01:14):
Been a good company, I'll say that, yeah, but a
good pomp. Give us a sense of what it makes
Indulge different as a restaurant, because you have an awful
lot going on there and it might be hard to explain,
but start us out.
Speaker 4 (01:32):
So yeah, so Indulge right now is like it's an
a fuse restaurant. So we have a variety of Oh
we have many different cultures. Yeah, many cultures. And underneath
one roof were actually about to introduce our time menu,
I believe what next week, the fourteenth, Yeah, the fourteenth
(01:54):
as well. So basically we're just we're in a fuse
restaurant that have a variety of different cultures backgrounds for
full you know, and we have a very new talented
chef man Well right here Will.
Speaker 1 (02:08):
Manning in the house. Indeed, let me let me ask
you a question. What made you take this approach, you
know versus sort of like being one style.
Speaker 5 (02:18):
Yeah, great question.
Speaker 4 (02:19):
It's just to do something to bring something different to
the town, you know, Like we we've been having the
same restaurants I've been in I've been I grew up
in Poughkeepsie since a young and we have the same
restaurants forever there. So it's just to bring something different,
uh to the town, you know, something that we haven't
seen before, you know, such as like when I first
(02:42):
brought Latin and soul, you know. So, you know, indulged
is just now we having a fuse restaurants where it's
a variety of different things that you can still come
and you know, enjoy yourself.
Speaker 1 (02:54):
So so will talk about the menu, what you bring
to the table. Let's start with your journey and becoming
a chef.
Speaker 2 (03:04):
So I started cooking when I was thirteen years old.
It wasn't an easy journey. It's all been difficult to
get where I am today, but I just kept pushing forward,
one fort in front of the other. I went to
the CIA. I did not graduate, but it just it
(03:25):
just wasn't feasible for me to keep going and paying
money that I didn't have. So I just decided to
go straight into the industry and it's just been up
from there.
Speaker 1 (03:36):
Well, you know, I'm gonna be honest with you, there's
nothing like on the job learning exactly. You know, there's
there's an intrinsic thing that happens by getting the real
experience versus something that you're getting from a book that
you still have to somehow translate into the real experience.
So kudos for you for not giving up and following
your passion, because a lot of people, you know, they
(03:58):
just I tell people, don't steal steal your dreams, you
give them away. There's no such thing that someone's stealing
your dreams. You know, you you give them away.
Speaker 3 (04:06):
Well, that sounds right the middle of a poem. This
is this is radio call. It's a radio just not
a poem. But yeah, nobody steals your dreams, you give
them away. We're not going to forget that one. But
some of all lessons might not have a clear enough
idea of the UH way. Indulged has lots of foods
(04:30):
from different cultures. So like when when you are preparing
the menu for any day, what are you balancing cultural
like you.
Speaker 2 (04:41):
So I'll give you one dish for example, So parogis
for instance, I love parogus. There was a restaurant that
we was just actually speaking of that had the best
parogies in Newbery and I've always I always used to
eat the parogies. So the perogi dish, it's a lambon
(05:02):
potato perogi. I took my Caribbean background and I fused
that with the grease which is their parogis. And I
made a curry lamb parogi, but a coconut curry lamb perogi.
But it's just something like that that I take my
time with everything. I look for the perfect flavors, the
(05:25):
perfect balance of flavors that create the best dish that
no one's ever had. And I feel like Indulge being
a fusion restaurant, there's no one is doing what we're
doing over Indulgs.
Speaker 3 (05:39):
Infusion means, I mean, you're all assuming, we all know
what fusion. Fusion is bringing together different elements and cultures. Yes,
because you also have a pizza place right there, right, yes, yes,
so you're making poi and coconut yeah, pizza, doing stuff
nobody else was doing. I mean, having somebody to show
(06:01):
up to get a whiff of what's there.
Speaker 1 (06:06):
And let's not let's not forget the Turkey Wings.
Speaker 5 (06:10):
The Turkey Wings is definitely coming back on.
Speaker 1 (06:14):
Okay, now you know I've gotten I've taken those. Let
me tell you something. I've taken those turkey wings of
Maryland to my auntie and she's like, maybe where you
get these turkey wings from? I'm like, adults, Auntie, adults, Yes, indeed?
So so Jeff, what what what? You know? Restaurant is
a hard business, very very you know you, I mean,
(06:38):
what what made you decide that you wanted to open
a restaurant? Because you obviously have the chops to be
able to, you know, open your business. Why restaurant?
Speaker 5 (06:46):
All right, So a little background. I opened up a first.
Speaker 4 (06:50):
I opened up my first restaurant in Albany during the pandemic,
me and my kids, mother and the death very well,
and then I shut it down because you know, we
went our separate ways. I wanted to get back into
the business simply because prior to this, my occupation was
I was a bridge painter and I was just taking
(07:12):
it was taking too much time away from my kids.
You know, I was already I was always out of
town somewhere like three four hours away and only being
able to come home on the weekends.
Speaker 2 (07:22):
So, you know, I just.
Speaker 4 (07:23):
Wanted to invest money into something that you know, I
can pretty much be home more, you know, stuff like that.
In the beginning, of course of any business, you have
to be there. But I know, long charity, you know.
But by the time, you know, I gave myself a
year or so, I'd be able to, you know, spend
time with my kids more than I have been. So
(07:44):
it was just about, you know, me jumping into the
restaurant business was something that I was already familiar with
in Albany. So coming down here to Poughkeepsie, you know,
town that I grew up in, you know, I just
wanted to bring something different to the town. So, yes,
the restaurant business extremely extremely hard.
Speaker 3 (08:03):
And give us a sense of the location. I think
it's also where the location and then maybe I'll let
you know why I think it's significant.
Speaker 4 (08:13):
Yes, the location is is Zimbo Keepsie thirty five Main Street,
next to the river front. Were in the same plaza
as Mahoney's. We also share the same park a lot
as the was it Metro North or the train station.
Is a very very we have a very beautiful view
out of our dining room area. It's prime location, you know,
(08:35):
very very prime location. I'm very blessed to have that building.
Speaker 3 (08:40):
To me, it's strike, and I hope this is not
just like Weird or or Bee, but having Indulged, which
is a fusion restaurant, in other words, lots of cultures
are coming together. It comes right at a crucial place
in Poughkeepsie, thirty five Main Street, which is, you know,
seventy five yards from the river, and it's where all
(09:02):
the transportation happens. You mentioned the trains happening there, the
rivers there, there's river transportation, the walkway there, uh, you
know the arterials there, you know Root nine going north
and south. It's right there. So you're you're at a
place where there's motion. Things come together. And if you
(09:23):
do have a restaurant that serves many many cultures, I
think it's sort of a symbolic thing. And it's also
something I I think that is socially important for Poughkeepsie.
In other words, to have a restaurant where people of
different cultures can be comfortable, not only with the food
(09:45):
and maybe even dry food you haven't had before, but
you put people in that restaurant, they won't necessarily all
come together. When Mahony's okay, you know, I'm pickure on
Mahony's I'm Irish.
Speaker 1 (10:02):
So how did the two of you come together? Did
you eat it in those before you became the seth?
Speaker 2 (10:09):
Yes, okay, but we but we've always known each other,
the other owner of Pedro, I basically grew up with
them at the church and pie right. Okay, she's she's
that's her home church, right and yes, yeah, so I
(10:30):
over the years, I want to say, it's probably ten
years or fifteen years, I've been inside Holy like and
one day I was just walking down Main Street, Poughkeepsie
or Academy Street and Poughkeepsie and I've seen Pedro and
it was over. I want to say that was probably
over a year ago. And then Jeff and Pedro they
(10:51):
got Indulged and then we just all got reconnected again.
Speaker 1 (10:54):
Wonderful, wonder And I'm just gonna let our listeners know,
if you're just tuning in, you listen to finding Out
with Pete and the with gold and I'm the poet Golden.
We're here with the owner of Jeff Watkins of Indulged
restaurant located on Main Street, thirty five Main Street and
Poughkeepsie and the new chef Will Manning talking about what
they're whipping up you know, so so what are your
What are your I'd say one of your favorite dishes
(11:17):
that that you're having enjoying putting together.
Speaker 2 (11:20):
So I get asked that question often on this menu,
I would say the best thing that I feel like
I took my time and put my passion into it
was definitely the parogies. Okay, definitely took my That was
probably the longest thing I took to create because I
just wanted it to be perfect, and everything on the menu,
(11:43):
I took my time with it.
Speaker 3 (11:44):
But it's perfect and different, right.
Speaker 2 (11:46):
Yes, perfect and different. Definitely, that's a perfect way to
put it. Only only at Indulge, all right, just the
only place you'll get it. But any like I said,
anything I create, I take my time with it to
try to make it effect.
Speaker 3 (12:00):
And Jeff, how do you feel about the chef saying
I take my time? All right?
Speaker 5 (12:05):
So you want, well, I understand what he's saying when
he took his time.
Speaker 4 (12:11):
So basically we everybody knows we had a buffett at first,
and then we took the buffet out and.
Speaker 2 (12:17):
Now we have our menu.
Speaker 4 (12:19):
So we literally sat down and everything that's on this
new menu was pretty much like from every ingredients that
went in it. It was all written down of what you.
Speaker 2 (12:31):
Know it was. It was very throw it out.
Speaker 4 (12:35):
So when he said he took his time, meaning like
he put everything to each dishes special with the season,
is that he used some things I have Sometimes I'll
go to the store.
Speaker 5 (12:45):
He'd be like, I needed I don't even know what
that is, you know.
Speaker 2 (12:47):
What I mean.
Speaker 4 (12:48):
So he's putting a lot of He's put a lot
of his time and effort into these dishes.
Speaker 5 (12:52):
My favorite thing on the dish.
Speaker 4 (12:54):
Would be the I love the Philly cheese seake egg arrows.
That's like, that's my I had that like four or
five times already.
Speaker 3 (13:02):
I never even heard that sentence.
Speaker 4 (13:07):
Yeah yeah, yeah, it's very very good.
Speaker 3 (13:11):
That's fusion man.
Speaker 2 (13:13):
Yeah yeah yeah absolutely.
Speaker 5 (13:16):
Well will you.
Speaker 1 (13:16):
Okay, so will you have anything that's vegan on the
menu at all?
Speaker 2 (13:21):
I believe I actually have something. So I have a
Mediterranean tofu bowl. It's vegetarian. It's not vegan, but we
can make it vegan.
Speaker 1 (13:31):
You can, okay.
Speaker 2 (13:32):
The thing that separated, I have a garlic yogurt that's
on the dish. If I just take that off, you
have a vegan dish.
Speaker 1 (13:39):
Got you all right, well fantastic. I'll be in here
to try that one too.
Speaker 3 (13:42):
Yeah, of course. Yeah. You know, I'm sitting back, you know,
hanging back, feeling a little guilty because we mentioned Bishop's name,
and I think when you mentioned Bishop his name you
genuinely yeah, yeah, yeah, absolutely, if you could just give
us a sense of how it was being in Holy Church,
(14:06):
you know what what that means to you, uh as
as a person, for your family, and how that spirit
might ground you in Poughkeepsie. To have a church like
that might ground you in Poughkeepsie and makes you really
want to be an indulge.
Speaker 2 (14:24):
Okay, So when I was at Holy Like, I was
very young, so I was doing a lot of the
running around at Holy Like, and my grandmother would pluck
me in the back of my ear to tell me
to sit down all the time. But the I will
say that the people who I met at Holy Light
(14:47):
are still in my life today. There's one person, Joseph Strafford.
I don't know if you guys know or not. He's
an amazing guy. And every time we we we we
uh we, it's always like we never skipped a beat,
you know. And again, I haven't been a holy like
in over fifteen years, but it's always it always felt
(15:08):
like when I ran into someone, it's like a family unit,
you know, and not seeing these people in a long time,
it just speaks a lot of who It speaks a
lot about who the people were in that church at
the time when I was there.
Speaker 1 (15:21):
Yeah, they planted that seat in you you know, and
it's still doing, you know, great work in Poughkeepsie. I mean,
you know, Joseph was instrumental in the George flod March,
which was so highly successful, non violent. You know, it
was just beautiful to watch the community come together and
Bishop Gauze you know, went across that bridge. It was
(15:41):
just so very symbolic. I know, Well she sit on
my board.
Speaker 4 (15:44):
So yeah, that's a special relations Bishop Gaules is my heart,
I know her personally, like you know, we have a
very close relationship with each other. And Holy like is
that's home, you know, like I grew up and Holy
when we first moved here to Poughkeepsie, that's the first
church that we intended, me and my brothers and sisters,
(16:08):
and it's just it's nothing but love there with us,
you know.
Speaker 3 (16:12):
Uh, those answers were better more than I anticipated. But
it's a way in which you can see that what
makes a place home. And to have you know, a
spiritual leader like Bishop Cause is a big deal. I mean,
you know, I'm Catholic, so I've gone to Bishop services
(16:33):
at holyfe and a console church, and man, you had
more fun than the cath The music is good, the
movement's good, the spirit is there. And you know, I'm
not saying to diminish Catholicism, but there's very few people
in America have the spirit that the eprot was.
Speaker 5 (16:57):
Yes, absolutely, beautiful woman.
Speaker 3 (17:00):
You played a part uh in bringing you guys together
and keeping you together in Poughkeepsie, New York.
Speaker 2 (17:06):
Absolutely.
Speaker 1 (17:07):
And food is an extension you know of that community. Yes, yes,
the restaurant is an extension of that community. And what
do you see, how do you want your restaurant to grow?
Speaker 4 (17:18):
I would love uh for us to branch off and
and and and UH have like a like a chain
of indulgence. You know, that's that's that's the dream of that.
You know, I don't want to give my dream away,
you know, that's just that's a joke.
Speaker 5 (17:35):
But now yeah, it's just pretty much we wanna we wanna.
Speaker 4 (17:38):
We want to get it to the point to where,
you know, we bring everybody in and we're able to
branch off and open up another one somewhere else. We
have the potential to do that. We definitely need the
community to support us for for us to be able
to do something like this. You know, we do understand
that a lot of people was disappointed with us taking
(18:00):
the buffet out. That was just a business move that
we had to make in order of us in order
for us to keep the restaurant, because you know.
Speaker 5 (18:08):
It was waste.
Speaker 2 (18:10):
You waste a lot.
Speaker 5 (18:11):
Yeah, so yeah, can I can I just have a second?
Speaker 4 (18:14):
So ahead, So basically for the listeners, we we got
rid of the buffet because it was a lot of waste.
Prices of everything is going up, and we have a
shelf life for four hours for the buffet, so anything
that goes out at eleven has to be thrown out
by three, and we was just losing a lot of money,
so we tried to up the price a little bit
(18:36):
to keep the buffet, and we lost like sixty six
percent of our followers due to that. So because of that,
it's either we sink or we swim, you know, So
we had to swim, so we had to take the
buffet out and we was blessed to get well to
bless us with this new menu that we have now.
And that's the reason why.
Speaker 2 (18:56):
The buffet is not there.
Speaker 4 (18:58):
But I trust and believe our new menu, with the
exception of the turkey wings, you know, I would know
that's that's definitely coming back. Our new menu is I
feel like our new menu is better than what we
had at the buffet, hands down.
Speaker 1 (19:14):
I mean, and you know it makes sense. You try
something and you figure out the numbers, and if it's
not working, it's just not working, you know.
Speaker 2 (19:22):
And we're trying to grow here, you know.
Speaker 4 (19:25):
So what were you guys are witnessing is as a
restaurant that's trying to find this place, you know what
I mean. That's not you know, like your typical mom
and pops, you know, like we were infused restaurants, So
we need to show that. So we're in a process
of this is what you're seeing. You're seeing us build
right in front of your eyes, and that's what it is.
Speaker 1 (19:46):
That's and that's exciting. And I'll be honest, you know,
everything I've tasted, you know, so far has.
Speaker 5 (19:51):
Been really good.
Speaker 1 (19:52):
And so you know when I came in and buffets
going okay, so can I get my turkey wings? You
still got that.
Speaker 3 (20:01):
Gold Man and gold you contests, right, even Poet's still
arithmetic when it comes to business, right, absolutely well. Sometimes
people think that poets just sort of sit by the
river front a but uh, you know, gold is very
(20:24):
uh get was making sure that something puts back in
her direction, as you can count. Yeah, And what you
can also count.
Speaker 1 (20:32):
Is if you're just tuning in, you're listening to finding
out with Pete and the poet gold and on the
poet Golden, we're here with Jeff Watkins, the owner of Indulged.
Co owner Pedro's not with us today, yes, but he
will be here.
Speaker 5 (20:45):
I'm definitely gonna drag him in the next.
Speaker 1 (20:48):
And we have chef new Chef well Will Manning, and
we're talking about all the food that's being cooked up
at Indulged, which is located at thirty five Market Street,
Main Street, thirty five Main Street down by the train stations.
Speaker 3 (21:01):
Yes, you know, everybody likes to eat and a lot
of people like to cook, right, and but what makes
you like to cook so much that you do for
a living.
Speaker 2 (21:15):
The conversation is the conversation piece. So I feel like,
whether the food is good or bad, it sparks a
conversation and I feel like it brings people together. And
I'm really a people person. I love people and I
love talking to people. When I was younger, I used
to sell discount cards and I never used to let
anyone talk walk past me without actually talking to me.
(21:39):
And that's just one thing that I love to do.
And I feel like with cooking, that's me selling discount
cards again. I'm bringing people together at the table and
whether they are arguing over the food, the one thing
I mean not over the food, but arguing with each other,
the one thing they will be in a memory is
(21:59):
that this food was amazing, you know. So it's always
it just sparks a conversation piece for me. And that's
one thing that I love about cooking.
Speaker 3 (22:07):
Well, that's just not the surprising answer, and the people
person part of it is, you know, surprising because sometimes
chefs suspectedly not included in this, but chefs have a
reputation of being bossy and condescending, and you want to
(22:30):
defend yourself against.
Speaker 2 (22:34):
Don't get me wrong, I have my moments. I have
my moments. I like I like things to be particular,
I like things to be in a specific place. But
I'm honestly a nice person.
Speaker 6 (22:48):
All the evidence so far so so so when someone
maybe sends a note back that this particular person in
front wants you to take this out and put this in,
how do you respond to something like that?
Speaker 2 (23:05):
I look at it as it like this, So I
actually had that one time. I made a it's a
crab bucatini dishes I made a while back, but it
was a spicy crab bucatini and there was a lady
who didn't want the spice level to it, and I
basically explained to her that the spice is what makes
the dish, So is there any way we could possibly
(23:27):
figure something out? And it came down to it where
we figured it out when she was like, okay, I'll
try it, which she ended up loving it. But if
it comes down to that, then we're just gonna have
to figure something out about it.
Speaker 1 (23:40):
Did it have the same amount of spicing?
Speaker 2 (23:42):
No, it had. It was a little doubt back it
was toned down to where she can honestly enjoy it.
But I just want people to at least try it once,
because I remember growing up my grandmother used to if
I never tried like a green bean, I used to
always say, oh, this is nasty. My grandmother never allowed
me to say that because I never tried it. I
don't know what it tastes like, you know, And that's
the one thing I'm teaching my son today. I don't
(24:04):
know what it tastes like. So I have to give
it at least one chance. And that's what I just
want people to do. Just give it at least one chance,
and the next time, if you didn't like it, let's
trade it out for something better.
Speaker 1 (24:12):
It's always good to get a chef's perspective on that,
you know, because I'll admit I'm one of those customers.
Speaker 3 (24:20):
You know.
Speaker 1 (24:20):
So so you know, now I can talk to the chef.
You knows of my ask, you know, can the chef
come out? I just want to talk to the chef.
Speaker 2 (24:26):
You know, I always loved going to tell it was
a talking to the customers.
Speaker 3 (24:30):
Well, this is probably confessional and personal with a goal
on me. You know, if you're in a restaurant, I
usually you know, give me a hamburgers. Well, okay, we
got that covered and gold is much fussier, you know,
you know, she wants to call it Grin's here, which
wants to and it's and she's what I consider really bossy.
(24:56):
Tow was the waiter, the waitress and like I'm always
hold on my breath. But she does it in such
a tender, loving way. They like her even when she's
bossing them around. I never saw that happen anybody else
complins about uh so particular abouts of food I'm imagining
and I can sort of pick up the cues. That's
(25:17):
the way. The waitress is like a little no everybody
just wants her to come up with another idiotsyncratics taste.
So you're on something special with me. Was we played
this at all the time.
Speaker 1 (25:32):
But because I enjoy I enjoy eating out, you know,
I enjoy it, and I like you guys are building community,
you know, in the restaurants, and that's how I look
at it, especially one that has a vibe like yours.
You know, you're truly trying to adapt to not only
meet your needs as a business person, but also meet
(25:54):
the needs of environment.
Speaker 5 (25:56):
Absolutely absolutely, I'm not going.
Speaker 3 (25:59):
To drag that's too long. But everyone likes you down cold,
but when they boss the waiters.
Speaker 1 (26:05):
Them around like what she likes. So so, so you're
the new chef. Are there any other new staff members?
Have you changed people around.
Speaker 4 (26:20):
Or yeah, we got a couple of those staff members
that well it's just he's the top, he's our executive
chef and then we have guys under him. We don't
have no people.
Speaker 1 (26:31):
That we do chef all that is that the terminology?
Speaker 5 (26:36):
Yeah, chef, Yeah, we have a chef chef.
Speaker 3 (26:41):
One of the things that I find surprising about restaurants,
it's just, uh, how much you're performing the clarinet, will
be a dancer, you know, when it's showtime, you put
it on a show. But it's that most you know, customers,
myself included, I don't think of how much actual work
goes on the moment, you know. Uh, and the results
(27:07):
could judge right right.
Speaker 2 (27:09):
Yeah, it's Friday night lights. You you practice and practice
to us, which is prepping. You prep all week or
you prep all day and tomorrow is when you hit
the hit the field, hit the hit the restaurant running
and uh, see what what's going to be made of?
You know?
Speaker 1 (27:28):
So what do you want people to know? About you
as an owner.
Speaker 4 (27:32):
As an owner, Uh, that's a great question. I wasn't
ready for that. As an owner. I'm a very laid
back guy. You know, I'm the laid back one. I'm
laid back. I'm very understanding, you know, very loving. I
give I give a lot of you know, shots out
(27:56):
to people. We just had an incident the other day
with these two little kids. That was, yeah, it was
so it was it was these two can we have time?
Speaker 3 (28:03):
Yeah?
Speaker 1 (28:04):
Yeah, we have yeah?
Speaker 2 (28:05):
All right, So it was these two.
Speaker 4 (28:06):
Sixteen year old runaways, right, and they came to the restaurant,
and I felt bad for them, you know. They they
they were they ran from a group.
Speaker 2 (28:16):
Home group Long Island, Long Island.
Speaker 4 (28:19):
They were stranded in Poughkeepsie and they were sleeping at
the train station or something like that for like four days,
and they was trying to get to all but it
was a long, drawing out story. Uh, make a long
story short.
Speaker 3 (28:31):
You know.
Speaker 5 (28:32):
Instantly I gave them something to eat and something to drink.
Speaker 4 (28:35):
You know, that's just my heart, you know, And and
Will called the police for them for you know, and
I'm pretty sure they should be home now.
Speaker 2 (28:42):
Yeah, they should be home. It came back that one
of them was actually a missing person.
Speaker 4 (28:46):
Yeah yeah, So so like just to throw that out
like that's who I am, you know, like I'm not
going to overlook anything that I see that there's a problem,
especially if they come into my business.
Speaker 2 (28:58):
You know.
Speaker 4 (28:59):
I'm just it's that guy. I'm the laid back, quiet one.
I just want everybody to be happy. I want everybody
to win. That's that's why I am. I just want
everybody to want to be happy.
Speaker 1 (29:07):
Folks are living in joy, that's right.
Speaker 6 (29:09):
You know.
Speaker 1 (29:10):
So do you have a website? You when tells people
how they can.
Speaker 2 (29:12):
You know web.
Speaker 4 (29:13):
Our website right now is being built because we just
have we just got the new menu. But where you
can find us on Instagram at Indulge that restaurant and
also on Facebook. It's the same thing, Indulge our Restaurant.
Speaker 1 (29:27):
I'm not gonna ask you what day you open. I'm
gonna ask you what day you're closed.
Speaker 4 (29:30):
We're not closed there, We're there seven days. Oh wow,
and yeah, yeah, okay, we're trying.
Speaker 2 (29:35):
To get this thing moving.
Speaker 1 (29:37):
You any special events coming up?
Speaker 3 (29:39):
Oh?
Speaker 2 (29:39):
What do we have coming up?
Speaker 4 (29:42):
The fourth of July? Indulges having something down at the riverfront.
It's kind of surprised, but we're wearing nowson soon Yeah, ok, yeah,
we're gonna have something big fourth of July.
Speaker 3 (29:54):
So you can we can indulge seven days a week.
Speaker 5 (29:57):
You can indulge seven days and.
Speaker 3 (30:02):
Hey man, indulgence yeah uh on the river.
Speaker 1 (30:08):
Absolutely So thank you Jeff and Will for coming through
today to finding out Pete and the poel Golden. To
our listeners, thank you for listening. Once again, we appreciate
you and hopefully we'll see you or hear you soon.
Speaker 2 (30:19):
Thank you, thank you,
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