Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
A couple of people in here representing and that's Kimberly
(00:02):
Thompson High. Good to see again, neighbors, Terry, how are you.
We we're kind of neighbors. We love it And Tom
and your I said that correctly, didn't I? Thomas, it's
good to see you. From Gordon Food Service. What's Gordon handle?
A little bit of everything, A.
Speaker 2 (00:17):
Little bit of everything. We sell food, from restaurants to
healthcare to education.
Speaker 1 (00:22):
If you if you eat food, we sell it. Also
like the kids when they're getting their little trades, Yeah,
that's you, that's us that us give them the good corn. Right.
I was one of the weirdos in grade school. I'd
ask for more corn and they said, I like it.
I like it corn. I like it. And then Aiden,
(00:44):
when he was a baby, would sleep with a can
of corn. I was like, see it's a tradition, Well
so I would. They thought it was a little weird
at school. And I know you find that hard to believe, Tom,
not at all, not at all. The taste that it
gives back fifty one years of culinary tradition with a purpose,
that's what we're talking about. Kimberly. Absolutely tell me about
(01:07):
the whole event.
Speaker 3 (01:08):
The absolutely So it is going to be next Wednesday,
October fifteenth, at Molwood Art Center. You do have to
be twenty one years of age.
Speaker 1 (01:15):
Oh that must mean there's it's just a little.
Speaker 3 (01:18):
Bit punkito, about twenty five different beverages over forty restaurants.
Speaker 4 (01:22):
It's from six to nine pm.
Speaker 3 (01:24):
Tickets are still available at the Kentucky Restaurant Association KYRA
dot org.
Speaker 1 (01:29):
Shouldn't we tell people come hungry.
Speaker 3 (01:31):
Definitely come hungry, and the first five hundred get a
tray so you can load up on everything.
Speaker 1 (01:36):
I'd like more corn.
Speaker 4 (01:38):
Yes, I don't know.
Speaker 3 (01:39):
If anybody's going to have corn, but maybe. And this
year we have some gluten free options, some vegan options,
some vegetarian options.
Speaker 4 (01:45):
We have a live band.
Speaker 3 (01:46):
We also have photo opportunities, some new restaurants, some restaurants
that have been in passed. And we have sheep but
I can't tell you about that until you show up
on October fifteenth. And the event benefit.
Speaker 1 (01:58):
Is sheep Yoga.
Speaker 3 (01:59):
I can't tell about it. You got to show up.
Find out what it means about the sheep. You got
to show up.
Speaker 4 (02:06):
But it's pretty cool, but it is.
Speaker 3 (02:07):
Benefitting feed Louisville, a nonprofit organization in Louisville helping with
food insecurity, So a lot of the food that could
be left over if we don't eat it all will
be repurposed to give out meals in the community. And
also they'll be doing an auction, so all the funds
raised will help benefit them. And then in addition, we'll
be collecting new coats of any size for the Chase
(02:30):
Gavin Code of Kid and anyone that brings a coat
or donates twenty five dollars will be inned a chance
to win a five hundred dollars gift card. And then
you're also supporting the Kentucky Restaurant Association and all the amazing.
Speaker 1 (02:41):
Restaurants that's so good and your US food.
Speaker 4 (02:44):
I am US food.
Speaker 3 (02:45):
So Tom and I are direct competitors, but we come
together to support the community.
Speaker 1 (02:50):
Batman Robin, I like the way this feels. There's love
in the air, you know, like an hour annual training here.
They always they always give us all these scenarios that
we have to click. Let's say you're a meeting with
Kimberly and she used to work for our company, now
she works for the competition. Should you mention the new
(03:12):
sales plan we're putting together. A yes, B no, c
are you an idiot and you have to pick up? Yes, that's.
Speaker 2 (03:24):
So.
Speaker 1 (03:24):
You two don't share any business secrets. You're just friendly competitors. Yeah,
very friendly competitors.
Speaker 3 (03:30):
We are dear friends at heart, and we come together
for the community.
Speaker 4 (03:35):
He likes to give me a hard time, but I
allow it. It's fine.
Speaker 1 (03:38):
So do you handle food that goes to schools as well?
Speaker 4 (03:41):
I don't do that. Sector.
Speaker 3 (03:42):
We do have that, but I don't do that. I
work with local restaurants in town.
Speaker 1 (03:46):
Okay, yes, that makes more sense. So we just don't know,
you know, who feeds which schools or whatever. But anyway,
there's good product out there, because that's all the kids
really care about going to school. What's for lunch?
Speaker 2 (03:56):
Of course, that's it.
Speaker 1 (03:58):
I remember those days and pizza, pizza, pizza is only
on Fridays for us. It was like a special treat
or something.
Speaker 2 (04:06):
I married a lunch room lady, so that would be
a good call. Oh yeah, that was a good call.
Speaker 4 (04:13):
Well, shout out to Gina. She's lovely.
Speaker 1 (04:16):
That's so nice. All right, So this comes up next week.
The taste of Louisville, and we already told you to
come hungry, because what is a lot of different people
showing you what they can do?
Speaker 3 (04:26):
Right, Absolutely, we have a lot of different people showing
us at different restaurants from Valai to Martini's Italian Bistro
to four Pegs to Morning Fork Mammy's Kitchen out in Bargetown, Drakes.
So if you haven't been to a restaurant you want
to go, this is the event. Eighty five dollars gets
you on the door. It's absolutely amazing. Where else can
(04:46):
you go for eighty five dollars drink? And there's also
nine alcoholics, so don't worry, but a lot of food.
Speaker 1 (04:52):
And then do they They obviously communicate ahead of times,
so I'm not all bringing the same thing. They're trying
different things.
Speaker 3 (04:58):
Right, Yes, give us a list and then so we
don't put like four soups next to each other, four
steaks next to each other. So they're spread out through
the event center over at Melwood, and then you get
to pick by the end of the night who your
favorite dishes.
Speaker 1 (05:11):
Some of it's astounding that you find this and you're like,
where has this been all my life? And really it's
been there, but you just didn't realize it. Yeah, are
you much of a cooke? Tom? I cook a lot. Yeah,
I do cook a you're serious about it?
Speaker 4 (05:23):
I don't know.
Speaker 2 (05:23):
I'm more the business side of things with Gordon Food Service.
But yeah, no, I mean in your personal law. Oh yeah,
I'm pretty serious about it. Yeah, pretty particular.
Speaker 1 (05:32):
No.
Speaker 2 (05:33):
I just all all different types of food and whatever
I see I go, I try to recreate it and
things like that.
Speaker 1 (05:38):
Yeah, I'm not I have no skills. But the people
mock me because my wife's out there grilling all the time.
She's always grilling something perfect.
Speaker 4 (05:49):
I don't cook. I mean it look pretty.
Speaker 1 (05:51):
Yeah, and they're like, you know you supposed to be
the man out there. No, no I do. I just
don't know. She doesn't like the way the steaks look
when I grill them. So let's just how that goes. Yeah,
I've been there and done that all right? So is
are there? Like it's not entrees because it's so many
different things that people try to a little bit of this,
a little bit of that, and you still get a
belly full.
Speaker 3 (06:11):
Oh.
Speaker 4 (06:11):
Absolutely.
Speaker 3 (06:11):
Like I said, you're going to have over forty restaurants
there and with that being said, some people will try
to eat all of them. I don't think that's possible.
I do know like Del Friscos is trying to come back.
They won last year, so they're trying to hold that title.
But they had a lot of food there. I don't
know what they're bringing back this year, but there's a
lot of different variations. GFS has a new dish that
(06:34):
they're bringing out, so it's going to be awesome. So
if you want to come check it out, find your
new favorite restaurant, find your current favorite restaurant, support feed Louisville,
bring a coat.
Speaker 4 (06:43):
It's going to be amazing.
Speaker 1 (06:44):
When you said gf ashing back Gordon Food Service.
Speaker 4 (06:46):
Yeah, sorry in history lingo interest, Yes.
Speaker 1 (06:49):
I thought you were talking about the thing that got you.
That's the guide that you hear your GFFFS. I'll find
it radio station one way or the other.
Speaker 4 (06:57):
Yeah, I don't know, but yes, Gordon.
Speaker 1 (07:00):
How do we get tickets for this fine event next Wednesday?
Speaker 2 (07:04):
Go to the Taste of Louisville dot com. That'll get
you or the Kentucky Restaurant Association web page eighty five
dollars a ticket and you can order them online.
Speaker 1 (07:14):
I was looking at a list of some of the
restaurants we've lost. But as we lose some restaurants, somebody
steps up and says, you know what, here's my chance. Yeah.
A lot of that happens in that business, doesn't it.
Speaker 2 (07:25):
Oh yeah, just a lot of people recreating things. Yeah,
reinventing themselves. Yeah, they're inventing themselves. That's a good word,
a good way to explain it.
Speaker 1 (07:33):
That's good. Yeah. Well, I'm glad we're back here again.
It's a great cause. The Taste of Louisville next Wednesday,
October fifteenth, and it is six to nine p m. Again,
go to the Taste of Louiville dot org. Is that
what you say? Dot com dot com? Taste of louivil
dot com? All right, well, that's all good. It's great
see both of you again. Thanks for bringing some treats
(07:53):
in here. I saw those big chocolate chip cookies. What
are those?
Speaker 2 (07:55):
Those are from Gordon Food Service? I got those from
the store today. That's our Siana brand chocolate chip cookie.
We got all kinds of different flavors there. But do
those go to schools? Not?
Speaker 1 (08:07):
Those are a little bit higher. And then I'm gonna
drive by schools I'm gonna drive by schools and hang
out my car, win and go. I'm getting the good stuff.
I've got the good stuff. Yeah, we sell it good,
better and best. So however you want to look at it,
I love it. Thanks good to CEO. Thanks for having me.
Speaker 4 (08:24):
We appreciate you.
Speaker 1 (08:25):
All Right, we're back in a minute here on news radio.
Wait forty w H A s.
A couple of people in here representing and that's Kimberly
(00:02):
Thompson High. Good to see again, neighbors, Terry, how are you.
We we're kind of neighbors. We love it And Tom
and your I said that correctly, didn't I? Thomas, it's
good to see you. From Gordon Food Service. What's Gordon handle?
A little bit of everything, A.
Speaker 2 (00:17):
Little bit of everything. We sell food, from restaurants to
healthcare to education.
Speaker 1 (00:22):
If you if you eat food, we sell it. Also
like the kids when they're getting their little trades, Yeah,
that's you, that's us that us give them the good corn. Right.
I was one of the weirdos in grade school. I'd
ask for more corn and they said, I like it.
I like it corn. I like it. And then Aiden,
(00:44):
when he was a baby, would sleep with a can
of corn. I was like, see it's a tradition, Well
so I would. They thought it was a little weird
at school. And I know you find that hard to believe, Tom,
not at all, not at all. The taste that it
gives back fifty one years of culinary tradition with a purpose,
that's what we're talking about. Kimberly. Absolutely tell me about
(01:07):
the whole event.
Speaker 3 (01:08):
The absolutely So it is going to be next Wednesday,
October fifteenth, at Molwood Art Center. You do have to
be twenty one years of age.
Speaker 1 (01:15):
Oh that must mean there's it's just a little.
Speaker 3 (01:18):
Bit punkito, about twenty five different beverages over forty restaurants.
Speaker 4 (01:22):
It's from six to nine pm.
Speaker 3 (01:24):
Tickets are still available at the Kentucky Restaurant Association KYRA
dot org.
Speaker 1 (01:29):
Shouldn't we tell people come hungry.
Speaker 3 (01:31):
Definitely come hungry, and the first five hundred get a
tray so you can load up on everything.
Speaker 1 (01:36):
I'd like more corn.
Speaker 4 (01:38):
Yes, I don't know.
Speaker 3 (01:39):
If anybody's going to have corn, but maybe. And this
year we have some gluten free options, some vegan options,
some vegetarian options.
Speaker 4 (01:45):
We have a live band.
Speaker 3 (01:46):
We also have photo opportunities, some new restaurants, some restaurants
that have been in passed. And we have sheep but
I can't tell you about that until you show up
on October fifteenth. And the event benefit.
Speaker 1 (01:58):
Is sheep Yoga.
Speaker 3 (01:59):
I can't tell about it. You got to show up.
Find out what it means about the sheep. You got
to show up.
Speaker 4 (02:06):
But it's pretty cool, but it is.
Speaker 3 (02:07):
Benefitting feed Louisville, a nonprofit organization in Louisville helping with
food insecurity, So a lot of the food that could
be left over if we don't eat it all will
be repurposed to give out meals in the community. And
also they'll be doing an auction, so all the funds
raised will help benefit them. And then in addition, we'll
be collecting new coats of any size for the Chase
(02:30):
Gavin Code of Kid and anyone that brings a coat
or donates twenty five dollars will be inned a chance
to win a five hundred dollars gift card. And then
you're also supporting the Kentucky Restaurant Association and all the amazing.
Speaker 1 (02:41):
Restaurants that's so good and your US food.
Speaker 4 (02:44):
I am US food.
Speaker 3 (02:45):
So Tom and I are direct competitors, but we come
together to support the community.
Speaker 1 (02:50):
Batman Robin, I like the way this feels. There's love
in the air, you know, like an hour annual training here.
They always they always give us all these scenarios that
we have to click. Let's say you're a meeting with
Kimberly and she used to work for our company, now
she works for the competition. Should you mention the new
(03:12):
sales plan we're putting together. A yes, B no, c
are you an idiot and you have to pick up? Yes, that's.
Speaker 2 (03:24):
So.
Speaker 1 (03:24):
You two don't share any business secrets. You're just friendly competitors. Yeah,
very friendly competitors.
Speaker 3 (03:30):
We are dear friends at heart, and we come together
for the community.
Speaker 4 (03:35):
He likes to give me a hard time, but I
allow it. It's fine.
Speaker 1 (03:38):
So do you handle food that goes to schools as well?
Speaker 4 (03:41):
I don't do that. Sector.
Speaker 3 (03:42):
We do have that, but I don't do that. I
work with local restaurants in town.
Speaker 1 (03:46):
Okay, yes, that makes more sense. So we just don't know,
you know, who feeds which schools or whatever. But anyway,
there's good product out there, because that's all the kids
really care about going to school. What's for lunch?
Speaker 2 (03:56):
Of course, that's it.
Speaker 1 (03:58):
I remember those days and pizza, pizza, pizza is only
on Fridays for us. It was like a special treat
or something.
Speaker 2 (04:06):
I married a lunch room lady, so that would be
a good call. Oh yeah, that was a good call.
Speaker 4 (04:13):
Well, shout out to Gina. She's lovely.
Speaker 1 (04:16):
That's so nice. All right, So this comes up next week.
The taste of Louisville, and we already told you to
come hungry, because what is a lot of different people
showing you what they can do?
Speaker 3 (04:26):
Right, Absolutely, we have a lot of different people showing
us at different restaurants from Valai to Martini's Italian Bistro
to four Pegs to Morning Fork Mammy's Kitchen out in Bargetown, Drakes.
So if you haven't been to a restaurant you want
to go, this is the event. Eighty five dollars gets
you on the door. It's absolutely amazing. Where else can
(04:46):
you go for eighty five dollars drink? And there's also
nine alcoholics, so don't worry, but a lot of food.
Speaker 1 (04:52):
And then do they They obviously communicate ahead of times,
so I'm not all bringing the same thing. They're trying
different things.
Speaker 3 (04:58):
Right, Yes, give us a list and then so we
don't put like four soups next to each other, four
steaks next to each other. So they're spread out through
the event center over at Melwood, and then you get
to pick by the end of the night who your
favorite dishes.
Speaker 1 (05:11):
Some of it's astounding that you find this and you're like,
where has this been all my life? And really it's
been there, but you just didn't realize it. Yeah, are
you much of a cooke? Tom? I cook a lot. Yeah,
I do cook a you're serious about it?
Speaker 4 (05:23):
I don't know.
Speaker 2 (05:23):
I'm more the business side of things with Gordon Food Service.
But yeah, no, I mean in your personal law. Oh yeah,
I'm pretty serious about it. Yeah, pretty particular.
Speaker 1 (05:32):
No.
Speaker 2 (05:33):
I just all all different types of food and whatever
I see I go, I try to recreate it and
things like that.
Speaker 1 (05:38):
Yeah, I'm not I have no skills. But the people
mock me because my wife's out there grilling all the time.
She's always grilling something perfect.
Speaker 4 (05:49):
I don't cook. I mean it look pretty.
Speaker 1 (05:51):
Yeah, and they're like, you know you supposed to be
the man out there. No, no I do. I just
don't know. She doesn't like the way the steaks look
when I grill them. So let's just how that goes. Yeah,
I've been there and done that all right? So is
are there? Like it's not entrees because it's so many
different things that people try to a little bit of this,
a little bit of that, and you still get a
belly full.
Speaker 3 (06:11):
Oh.
Speaker 4 (06:11):
Absolutely.
Speaker 3 (06:11):
Like I said, you're going to have over forty restaurants
there and with that being said, some people will try
to eat all of them. I don't think that's possible.
I do know like Del Friscos is trying to come back.
They won last year, so they're trying to hold that title.
But they had a lot of food there. I don't
know what they're bringing back this year, but there's a
lot of different variations. GFS has a new dish that
(06:34):
they're bringing out, so it's going to be awesome. So
if you want to come check it out, find your
new favorite restaurant, find your current favorite restaurant, support feed Louisville,
bring a coat.
Speaker 4 (06:43):
It's going to be amazing.
Speaker 1 (06:44):
When you said gf ashing back Gordon Food Service.
Speaker 4 (06:46):
Yeah, sorry in history lingo interest, Yes.
Speaker 1 (06:49):
I thought you were talking about the thing that got you.
That's the guide that you hear your GFFFS. I'll find
it radio station one way or the other.
Speaker 4 (06:57):
Yeah, I don't know, but yes, Gordon.
Speaker 1 (07:00):
How do we get tickets for this fine event next Wednesday?
Speaker 2 (07:04):
Go to the Taste of Louisville dot com. That'll get
you or the Kentucky Restaurant Association web page eighty five
dollars a ticket and you can order them online.
Speaker 1 (07:14):
I was looking at a list of some of the
restaurants we've lost. But as we lose some restaurants, somebody
steps up and says, you know what, here's my chance. Yeah.
A lot of that happens in that business, doesn't it.
Speaker 2 (07:25):
Oh yeah, just a lot of people recreating things. Yeah,
reinventing themselves. Yeah, they're inventing themselves. That's a good word,
a good way to explain it.
Speaker 1 (07:33):
That's good. Yeah. Well, I'm glad we're back here again.
It's a great cause. The Taste of Louisville next Wednesday,
October fifteenth, and it is six to nine p m. Again,
go to the Taste of Louiville dot org. Is that
what you say? Dot com dot com? Taste of louivil
dot com? All right, well, that's all good. It's great
see both of you again. Thanks for bringing some treats
(07:53):
in here. I saw those big chocolate chip cookies. What
are those?
Speaker 2 (07:55):
Those are from Gordon Food Service? I got those from
the store today. That's our Siana brand chocolate chip cookie.
We got all kinds of different flavors there. But do
those go to schools? Not?
Speaker 1 (08:07):
Those are a little bit higher. And then I'm gonna
drive by schools I'm gonna drive by schools and hang
out my car, win and go. I'm getting the good stuff.
I've got the good stuff. Yeah, we sell it good,
better and best. So however you want to look at it,
I love it. Thanks good to CEO. Thanks for having me.
Speaker 4 (08:24):
We appreciate you.
Speaker 1 (08:25):
All Right, we're back in a minute here on news radio.
Wait forty w H A s.
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