Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Live across the Great Lake State. You're connected to Michigan's
most engaging and influential radio and television program, Michigan's Big
Show starring Michael Patrick Shields, presented by Blue Cross, Blue
Shield Michigan and Blue Care Network.
Speaker 2 (00:20):
I'm producer and creative director Tony Cuthberts.
Speaker 1 (00:23):
Now in the shadow of the Capitol Dome and Lancing.
He's heard from the beaches of Lake Michigan, to the
halls of power and behind closed doors. Here's Michigan's Michael
Patrick Shields.
Speaker 3 (00:35):
Michael Patrick Shiels has all the native charm of his
Irish background, and now that he's got himself and on
his job, there's snow holding him trying to get our
message out.
Speaker 1 (00:46):
Radio shows like You're certainly helped.
Speaker 4 (00:49):
Right listeners here show I do it every day.
Speaker 3 (00:51):
His personality is so magnetic he is unable to carry
credit cards.
Speaker 5 (00:57):
Even his enemies list him as their emergency tech number.
Speaker 4 (01:01):
He never says something tastes like chicken, not even chicken.
Speaker 3 (01:06):
He is the most interesting man in the world. Michael
Matick Eels is on the air Good Morning World Chef
James Thompson knows that chicken doesn't taste like chicken.
Speaker 4 (01:18):
It tastes like whatever he seasons in with. He is
with us here at fire Keeper's Casino. We're getting ready
for the holiday season. It's here, really, and every day
is a holiday at fire Keeper's. Jim Wise, vice president
of marketing, is here too. It's Michael Patrick Shields chef.
James Thompson is the food and beverage manager at this facility,
which if you just had the restaurants and no gaming
(01:39):
and no shopping and no sports book and no hotel,
would be very, very successful in my opinion.
Speaker 2 (01:46):
Thank you very much.
Speaker 4 (01:47):
Appreciate that, and believe me, I've tasted everything, even the
noodle bar yesterday, which is properly called Fortunate eight Fortune
eight Noodle Bar yesterday, and Tony Cuthbert did the taste
test for us there yesterday. I want to just have
a premise dispelled and get your opinion as a chef. Okay,
you know when we hear these songs, like in Jennifer
(02:09):
Hudson's Christmas Song and other songs, they always talk about
home cooking. I think that's overrated. Why not leave it
to the professionals like you who are trained in the
culinary arts and restaurants. Home cooking can possibly compare to that,
can it?
Speaker 2 (02:26):
Well? The first thing I would never do is disparage
Grandma's cooking or my mother's cooking at all in any way,
shape or form. At the end of the day, every chef,
I believe is inspired by their family and what they
experienced while they were growing up and at home and
want to it was always cooked with love. And one
(02:46):
thing as a chef is when we make our creations,
it's made with love. At the end of the day,
we want every guest that comes in this building to
experience love from their food. One thing I've always told
a lot of team members as they've come up through
the industry, especially the casino. I enjoy gambling myself, and
(03:07):
I've been to Detroit, I've been to Toledo, I've been
to Mount Pleasant, been up north to the up where
I grew up. One thing I've noticed is you're gonna
find the same slot machines, the same blackjack table, same
poker rooms everywhere. What is going to separate fire keepers
casino that's gonna be the friendliest of the dealers, your
beverage servers, and at the end of the day, the
food that we can provide our guests, and I would
(03:29):
put our chefs on the talent level of any place
you're gonna find, not just in the state, but in
this area, in the in the Midwest.
Speaker 4 (03:36):
With a number of very different options.
Speaker 2 (03:38):
Yes, we are able to provide so many different options.
Fortunate noodle, barbecue, barbecue. We have an American diner in
Cafe twenty four to seven. We also have our Shimonius
of case you just want a quick bite, a have
hamber Burger, fresh made pizza, dozerre made here on property.
(03:59):
There's nothing that you're gonna find here that is out
of a box frozen. We have an entire bakery team. Everything,
all the breads are gonna find in every single restaurant,
every dessert made from scratch here on property.
Speaker 4 (04:11):
I had the opportunity to be with Massimo Baturo this year,
the chef, and I asked him, if you had one
more meal to eat, what would it be, And he said,
I would like my mother to come back to Earth
and cook a meal for me. Now that's pretty that's
what you're talking about. Yes, that's love. Mm hmm.
Speaker 2 (04:29):
Yeah. My mother passed away when I was twenty five
years old. It's been almost twenty years. I would do
anything to have her pot roast the pot one more time.
Speaker 4 (04:37):
My mother happens to be sitting behind you, Gladys Shiels.
And what I remember from her cooking was a football Saturday,
she would make chili. She made something called lazy lasagna.
I remember that too. And actually she would fry hamburgers
in a frying pan. And those are the three things
that I remember most about her cooking. Now, it's not
exactly gonna, you know, win the James Beard Award, but
(05:01):
it was good at the time. You can talk, she
can't hear you.
Speaker 5 (05:08):
But food is so much about, right machine. It's what
you smelled when maybe you were in the other room
and those burgers were frying.
Speaker 4 (05:16):
Well, taste is smell, isn't it?
Speaker 2 (05:17):
Yes, it is. Is The first thing we taste with
is ournosis.
Speaker 4 (05:21):
Yeah. Well, I noticed that it says executive soux chef
on your apron. But you are the food and beverage manager.
Speaker 2 (05:27):
I am the executive chef. You were unfortunately given wrong
information at some point.
Speaker 4 (05:32):
Apologize all right. The chef means that there's somebody above you.
Speaker 2 (05:36):
There's always somebody.
Speaker 4 (05:38):
Did you wake them up and make them come at
this hour. You didn't have to do it.
Speaker 2 (05:42):
You know. That's the best thing about being the higher
ups is that you can delegate your duties to somebody
else to make sure that they can come in at
seven in the morning to be here.
Speaker 4 (05:51):
What would you recommend? You know, we're going to have
a New Year's Eve bash here at fire Keepers because
you know, knowing what you know about the culinary arts
and the science of it, the food, what would you
recommend as a good hangover dish in the morning after
a New Year?
Speaker 2 (06:03):
Oh? Wow, if your heart is able to handle it,
you know, a good burger or in the morning fried eggs,
some bacon, some toasts, just something to kind of soak
in a little bit of the imbibments that you may
have on a New Year's effort.
Speaker 4 (06:18):
I shouldn't really do this on the air because I
haven't copyrighted it yet, but Jeff Heward at Spotlight came
up with an accidental idea the other day that I've
been I actually did contact an attorney disabled do I
do with this, because I think it's a really good idea.
But since it's just us, the idea of an apparaytizer,
(06:39):
meaning you know, you know you have appray ski, you
go out after your ski. Apray means after right in
French on francis, what if you ate something after the meal,
like you have the appetizer before. Then when you're all
done dessert and everything, say I'll have an apparitizer and
you eat something.
Speaker 5 (06:58):
After if you're that dessert after.
Speaker 4 (07:02):
Dessert is its own category. So at the bottom of
the menu you said appertizer.
Speaker 5 (07:08):
That's where I'd explode. I wouldn't be able to do it.
Speaker 2 (07:11):
I might be able to do like an espresso or
something like that. A little after dinner coffee.
Speaker 4 (07:15):
Well that comes with it too. This is I'm marketing
its own thing. Now. This will raise the you know,
the price of the bill, and it'll raise the tip
is a whole new category.
Speaker 5 (07:25):
Okay, just when you thought you'd had enough.
Speaker 4 (07:28):
And you would know what would be appealing enough, not
too much like a small bite plate, maybe like a
topas kind of thing to say, geez, I like to
have that appretizer, or we're not done talking, let's have
an approtizer. Whatever. It was, a slider. Maybe everyone's got
room for a slider, don't they.
Speaker 2 (07:45):
I would probably go. I would probably recommend if you
want to go there out and you'd have to go
something light because you just had a big meal, you've
had your decadent dessert. You might want to balance that
out with something a little bit lighter, a little maybe
add a little vegetable to the diet. On that side
of things, mighty.
Speaker 5 (07:59):
Taco, mini verizing mini like shrimp, something like that.
Speaker 4 (08:06):
See, this is what we're gonna flesh out, and we're
gonna create a whole new category and the world will
thank us. That's what happened the apparatizer, all right.
Speaker 2 (08:16):
The world of culinary is always innovative.
Speaker 4 (08:17):
So fantastic. Okay, So we'll work on that and we'll
circle back and reconvene. We'll do it over an apparatizer
one of these days at one here places. Well, thank
you very much for being here, and I know you
have a big event today and we'll look forward to that.
Speaker 5 (08:33):
His team will be working NonStop for the thirtieth anniversary
of the Nattawceppi Huron Band of the Pottowotomies Federal recognition,
so they will be putting out more food. This is
a ball stay New Year's Eve pre.
Speaker 4 (08:48):
Take the midnight Buffet on a cruise, you thought you
were done with dinner, you came back. Yes, twenty four
to sevens open all the time anyway, Thank your shop,
It's Michael Patrick Shields.
Speaker 6 (09:01):
Are you sick and tired of being tired and sick?
If so, Wycoff Wellness is your medical center for advanced,
functional and integrated medicine, and we may have a solution.
This is doctor John Wycoff. I'm a Board certified family physician,
but early in my career I was frustrated with the
conventional medical approach that seldom found the cause of chronic
health issues. Issues like fatigue, insomnia, hormone imbalance, diabetes, heart disease, cancer, anxiety, depression,
(09:26):
add were typically treated with more medications, oftentimes several medications
that seldom resulted in a good outcome. The adage we
have a pill for every ill certainly fits the typical
approach to chronic disease. If you want a different, unique approach,
see me at Wycoff Wellness Center in East Lansing. I
have a larger toolbox. I'll find the solution. Call me
(09:49):
at five one seven three three three seventy two seventy
three three three seven two seven zero or visit our
website at Wycoff Wellness dot com Wycoff Wellness. Our results
can change your life.
Speaker 3 (10:00):
Looking for your next sunny getaway, whether it's to your
favorite theme park, relaxing beach time, a golf trip, or
just feeling the sun on your face. Breeze Airways as
you covered with convenient, non stop flights from Lansing's Capital
Region International Airport to sunny Orlando and Fort Myers. Travel
with ease by visiting Flybreeze dot com or by downloading
(10:23):
the Breeze app Fly Lancing on Breeze Airways seriously nice.
Speaker 4 (10:30):
We're always upgrading phones, cars, tech, but what about the
energy systems we all rely on.
Speaker 7 (10:36):
That's exactly what Enbridge is doing, investing in the energy
systems that help keep energy reliable and affordable for Michigan
families and businesses today and tomorrow.
Speaker 3 (10:46):
So it's about keeping Michigan's energy moving exactly.
Speaker 7 (10:50):
Smart investments help keep energy secure and affordable for everyone.
Learn more at Enbridge dot com slash Michigan. Enbridge Tomorrow
is on
Live across the Great Lake State. You're connected to Michigan's
most engaging and influential radio and television program, Michigan's Big
Show starring Michael Patrick Shields, presented by Blue Cross, Blue
Shield Michigan and Blue Care Network.
Speaker 2 (00:20):
I'm producer and creative director Tony Cuthberts.
Speaker 1 (00:23):
Now in the shadow of the Capitol Dome and Lancing.
He's heard from the beaches of Lake Michigan, to the
halls of power and behind closed doors. Here's Michigan's Michael
Patrick Shields.
Speaker 3 (00:35):
Michael Patrick Shiels has all the native charm of his
Irish background, and now that he's got himself and on
his job, there's snow holding him trying to get our
message out.
Speaker 1 (00:46):
Radio shows like You're certainly helped.
Speaker 4 (00:49):
Right listeners here show I do it every day.
Speaker 3 (00:51):
His personality is so magnetic he is unable to carry
credit cards.
Speaker 5 (00:57):
Even his enemies list him as their emergency tech number.
Speaker 4 (01:01):
He never says something tastes like chicken, not even chicken.
Speaker 3 (01:06):
He is the most interesting man in the world. Michael
Matick Eels is on the air Good Morning World Chef
James Thompson knows that chicken doesn't taste like chicken.
Speaker 4 (01:18):
It tastes like whatever he seasons in with. He is
with us here at fire Keeper's Casino. We're getting ready
for the holiday season. It's here, really, and every day
is a holiday at fire Keeper's. Jim Wise, vice president
of marketing, is here too. It's Michael Patrick Shields chef.
James Thompson is the food and beverage manager at this facility,
which if you just had the restaurants and no gaming
(01:39):
and no shopping and no sports book and no hotel,
would be very, very successful in my opinion.
Speaker 2 (01:46):
Thank you very much.
Speaker 4 (01:47):
Appreciate that, and believe me, I've tasted everything, even the
noodle bar yesterday, which is properly called Fortunate eight Fortune
eight Noodle Bar yesterday, and Tony Cuthbert did the taste
test for us there yesterday. I want to just have
a premise dispelled and get your opinion as a chef. Okay,
you know when we hear these songs, like in Jennifer
(02:09):
Hudson's Christmas Song and other songs, they always talk about
home cooking. I think that's overrated. Why not leave it
to the professionals like you who are trained in the
culinary arts and restaurants. Home cooking can possibly compare to that,
can it?
Speaker 2 (02:26):
Well? The first thing I would never do is disparage
Grandma's cooking or my mother's cooking at all in any way,
shape or form. At the end of the day, every chef,
I believe is inspired by their family and what they
experienced while they were growing up and at home and
want to it was always cooked with love. And one
(02:46):
thing as a chef is when we make our creations,
it's made with love. At the end of the day,
we want every guest that comes in this building to
experience love from their food. One thing I've always told
a lot of team members as they've come up through
the industry, especially the casino. I enjoy gambling myself, and
(03:07):
I've been to Detroit, I've been to Toledo, I've been
to Mount Pleasant, been up north to the up where
I grew up. One thing I've noticed is you're gonna
find the same slot machines, the same blackjack table, same
poker rooms everywhere. What is going to separate fire keepers
casino that's gonna be the friendliest of the dealers, your
beverage servers, and at the end of the day, the
food that we can provide our guests, and I would
(03:29):
put our chefs on the talent level of any place
you're gonna find, not just in the state, but in
this area, in the in the Midwest.
Speaker 4 (03:36):
With a number of very different options.
Speaker 2 (03:38):
Yes, we are able to provide so many different options.
Fortunate noodle, barbecue, barbecue. We have an American diner in
Cafe twenty four to seven. We also have our Shimonius
of case you just want a quick bite, a have
hamber Burger, fresh made pizza, dozerre made here on property.
(03:59):
There's nothing that you're gonna find here that is out
of a box frozen. We have an entire bakery team. Everything,
all the breads are gonna find in every single restaurant,
every dessert made from scratch here on property.
Speaker 4 (04:11):
I had the opportunity to be with Massimo Baturo this year,
the chef, and I asked him, if you had one
more meal to eat, what would it be, And he said,
I would like my mother to come back to Earth
and cook a meal for me. Now that's pretty that's
what you're talking about. Yes, that's love. Mm hmm.
Speaker 2 (04:29):
Yeah. My mother passed away when I was twenty five
years old. It's been almost twenty years. I would do
anything to have her pot roast the pot one more time.
Speaker 4 (04:37):
My mother happens to be sitting behind you, Gladys Shiels.
And what I remember from her cooking was a football Saturday,
she would make chili. She made something called lazy lasagna.
I remember that too. And actually she would fry hamburgers
in a frying pan. And those are the three things
that I remember most about her cooking. Now, it's not
exactly gonna, you know, win the James Beard Award, but
(05:01):
it was good at the time. You can talk, she
can't hear you.
Speaker 5 (05:08):
But food is so much about, right machine. It's what
you smelled when maybe you were in the other room
and those burgers were frying.
Speaker 4 (05:16):
Well, taste is smell, isn't it?
Speaker 2 (05:17):
Yes, it is. Is The first thing we taste with
is ournosis.
Speaker 4 (05:21):
Yeah. Well, I noticed that it says executive soux chef
on your apron. But you are the food and beverage manager.
Speaker 2 (05:27):
I am the executive chef. You were unfortunately given wrong
information at some point.
Speaker 4 (05:32):
Apologize all right. The chef means that there's somebody above you.
Speaker 2 (05:36):
There's always somebody.
Speaker 4 (05:38):
Did you wake them up and make them come at
this hour. You didn't have to do it.
Speaker 2 (05:42):
You know. That's the best thing about being the higher
ups is that you can delegate your duties to somebody
else to make sure that they can come in at
seven in the morning to be here.
Speaker 4 (05:51):
What would you recommend? You know, we're going to have
a New Year's Eve bash here at fire Keepers because
you know, knowing what you know about the culinary arts
and the science of it, the food, what would you
recommend as a good hangover dish in the morning after
a New Year?
Speaker 2 (06:03):
Oh? Wow, if your heart is able to handle it,
you know, a good burger or in the morning fried eggs,
some bacon, some toasts, just something to kind of soak
in a little bit of the imbibments that you may
have on a New Year's effort.
Speaker 4 (06:18):
I shouldn't really do this on the air because I
haven't copyrighted it yet, but Jeff Heward at Spotlight came
up with an accidental idea the other day that I've
been I actually did contact an attorney disabled do I
do with this, because I think it's a really good idea.
But since it's just us, the idea of an apparaytizer,
(06:39):
meaning you know, you know you have appray ski, you
go out after your ski. Apray means after right in
French on francis, what if you ate something after the meal,
like you have the appetizer before. Then when you're all
done dessert and everything, say I'll have an apparitizer and
you eat something.
Speaker 5 (06:58):
After if you're that dessert after.
Speaker 4 (07:02):
Dessert is its own category. So at the bottom of
the menu you said appertizer.
Speaker 5 (07:08):
That's where I'd explode. I wouldn't be able to do it.
Speaker 2 (07:11):
I might be able to do like an espresso or
something like that. A little after dinner coffee.
Speaker 4 (07:15):
Well that comes with it too. This is I'm marketing
its own thing. Now. This will raise the you know,
the price of the bill, and it'll raise the tip
is a whole new category.
Speaker 5 (07:25):
Okay, just when you thought you'd had enough.
Speaker 4 (07:28):
And you would know what would be appealing enough, not
too much like a small bite plate, maybe like a
topas kind of thing to say, geez, I like to
have that appretizer, or we're not done talking, let's have
an approtizer. Whatever. It was, a slider. Maybe everyone's got
room for a slider, don't they.
Speaker 2 (07:45):
I would probably go. I would probably recommend if you
want to go there out and you'd have to go
something light because you just had a big meal, you've
had your decadent dessert. You might want to balance that
out with something a little bit lighter, a little maybe
add a little vegetable to the diet. On that side
of things, mighty.
Speaker 5 (07:59):
Taco, mini verizing mini like shrimp, something like that.
Speaker 4 (08:06):
See, this is what we're gonna flesh out, and we're
gonna create a whole new category and the world will
thank us. That's what happened the apparatizer, all right.
Speaker 2 (08:16):
The world of culinary is always innovative.
Speaker 4 (08:17):
So fantastic. Okay, So we'll work on that and we'll
circle back and reconvene. We'll do it over an apparatizer
one of these days at one here places. Well, thank
you very much for being here, and I know you
have a big event today and we'll look forward to that.
Speaker 5 (08:33):
His team will be working NonStop for the thirtieth anniversary
of the Nattawceppi Huron Band of the Pottowotomies Federal recognition,
so they will be putting out more food. This is
a ball stay New Year's Eve pre.
Speaker 4 (08:48):
Take the midnight Buffet on a cruise, you thought you
were done with dinner, you came back. Yes, twenty four
to sevens open all the time anyway, Thank your shop,
It's Michael Patrick Shields.
Speaker 6 (09:01):
Are you sick and tired of being tired and sick?
If so, Wycoff Wellness is your medical center for advanced,
functional and integrated medicine, and we may have a solution.
This is doctor John Wycoff. I'm a Board certified family physician,
but early in my career I was frustrated with the
conventional medical approach that seldom found the cause of chronic
health issues. Issues like fatigue, insomnia, hormone imbalance, diabetes, heart disease, cancer, anxiety, depression,
(09:26):
add were typically treated with more medications, oftentimes several medications
that seldom resulted in a good outcome. The adage we
have a pill for every ill certainly fits the typical
approach to chronic disease. If you want a different, unique approach,
see me at Wycoff Wellness Center in East Lansing. I
have a larger toolbox. I'll find the solution. Call me
(09:49):
at five one seven three three three seventy two seventy
three three three seven two seven zero or visit our
website at Wycoff Wellness dot com Wycoff Wellness. Our results
can change your life.
Speaker 3 (10:00):
Looking for your next sunny getaway, whether it's to your
favorite theme park, relaxing beach time, a golf trip, or
just feeling the sun on your face. Breeze Airways as
you covered with convenient, non stop flights from Lansing's Capital
Region International Airport to sunny Orlando and Fort Myers. Travel
with ease by visiting Flybreeze dot com or by downloading
(10:23):
the Breeze app Fly Lancing on Breeze Airways seriously nice.
Speaker 4 (10:30):
We're always upgrading phones, cars, tech, but what about the
energy systems we all rely on.
Speaker 7 (10:36):
That's exactly what Enbridge is doing, investing in the energy
systems that help keep energy reliable and affordable for Michigan
families and businesses today and tomorrow.
Speaker 3 (10:46):
So it's about keeping Michigan's energy moving exactly.
Speaker 7 (10:50):
Smart investments help keep energy secure and affordable for everyone.
Learn more at Enbridge dot com slash Michigan. Enbridge Tomorrow
is on
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