Food & Wine Classic in Charleston Pt 2 + A BIG Announcement from the Podcast Studio

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana and the pose
is running behind it.

Speaker 2 (00:15):
Are the most important jobs.

Speaker 3 (00:16):
Is talking ninety day the records on marijuana and the
Washington Office and Arconic Division actually.

Speaker 4 (00:24):
Build a small former like this today they built pattern
Welcome ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside.

Speaker 5 (00:36):
One of the most amazing plants we've ever discovered.

Speaker 4 (00:40):
The pott talking, the trippers, the glass offers, the hip books,
all gathered in secrecy and flying eye as a country.
Welcome back, ladies and gentlemen to another week of stole deputye.
It's Feast week, the second largest cannabis holiday the year.

(01:00):
And for anybody out there that was like, oh no,
it's seven ten is the biggest, second biggest behind obviously
four twenty, you would be sorely mistaken. The mainstream has
caught on to the sneaking out and get puffing tough
before supper, so luckily the industry is pivoted once again
to keep them on their toes. Mom and Dad won't
know if you're puffing on that Nobo or excuse me

(01:24):
on that a rocky pin that you got from Nobo
because it's discreete it's small, it packs a punch, and
if you're flying home to see family, you can grab yours.

Speaker 6 (01:32):
And I was just throw minding the dop kit. It's
called hiding in plain sight. Put it in your travel bag.
You'll be good as long as you're not going to
like Southeast Asia or Russia and some yeah Russia, shout
out to Brittany Grinder. But at the same time, y'all,
we love our products, especially during the week where all
we do is lay on our ass like a fat
piece of shit and smoke pot. And that's why we

(01:55):
love our friends over at Roki and we would be
remiss if we didn't give a full detailed version of
Nobo dispensary. You may see them on social media. They've
been kind of doing numbers for their giveaway with Mission Ballroom.
They're also one of our sponsors for next week's Colefax
Crawl aka kIPS Soft Birthday. It's five restaurants all you

(02:16):
can smoke. We got a party bus with Booze from
Westbound and down and tickets are available through the Eat
Denver website. It's actually an Eat Denver Colfax Crawl. Supporting
local restaurants presented by Toast and weed Maps. But I'm
calling it my unofficial birthday, and it's pretty much just
a munchie crawl down in Colefax snacking on some dang food,

(02:37):
watching football in the process. We've got tacos, We've got pizza,
We've got barbecue sandwiches, We've got paviar and chicken nuggets.
It's going to be a doozy of an event. Join
us if if it's not too late. Tickets have gone
on sale as you're listening to this, and we can't
thank our friends Over at weed Maps and Not you

(02:58):
can find Nobo on there.

Speaker 4 (03:00):
You can find Muraki products on there.

Speaker 6 (03:02):
They're great folks. Shout out to the fan from weed
Maps to use them to source cannabis. No matter where
you are in the country. Even if you're not near
a Nobo or a Muraki product drop, they weed maps
can still help you.

Speaker 4 (03:15):
Nobo, we can't wait to party with y'all. Nine to
seventy Lincoln Street. They're open all week for those that
need to load up on edibles to deal with their
crazy uncles and aunts. Whether you're supplying.

Speaker 6 (03:25):
The cousins for the walk or you just want to
puff tough on your couch and watch the egg bowl.
They've got you covered. Check out our friends Nobo and
Muraki using the weed maps app. That second voice y'all
heard in the middle of.

Speaker 4 (03:37):
My very widely tangented ad Reid was see me, see
me knuck on the pod, see me.

Speaker 5 (03:44):
What are you doing?

Speaker 2 (03:46):
Nah?

Speaker 7 (03:46):
You know, just chilling, just adjusting. H I got a
new pair of new balances. You know, I'm just kind
of molding into that role because I'm a dad.

Speaker 4 (03:57):
So, y'all, I think I was doing the solo episode
last week, and I say Chris would be on paternity lead.
So it wasn't like too hard of a boot. But
congrats to CV baby boy has joined the podcast. Fan
we got we got at least another listener.

Speaker 7 (04:12):
Dude, he wanted to join me in the city today,
But I'm like, you're just a week old. Let's pump
the brakes here.

Speaker 4 (04:18):
Like his mind is like a sponge. We don't need
to be teaching him anything, dude.

Speaker 7 (04:22):
I'd have to ear himuff him the whole time.

Speaker 4 (04:24):
Oh, how's week one been? You get to sleep? How's
it been going?

Speaker 7 (04:29):
Yeah, you know it's been It's been going well. Like
the uh. The first few days, like being at the
hospital and doing all that stuff was kind of wild,
and it's just anxiety provoking, you know, like no matter
like you could be going to the hospital for anything
and you're already like it makes you anxious and you know,
you just feel weird. But as soon as we got

(04:51):
him home, the first night was rough because I think
he had just he had just been through it all,
man like when he's when you're at the hospital, like
they're coming in and they're like we're gonna take them
and we're gonna do this, that and that, and then
you're just like, oh, poor guy. He's like three days
old and so you know, there's just a lot of

(05:11):
poking and prodding, and I think he's worn out. In
that first night, I think Steph and I both looked
at each other and started crying. We're just like, oh, man,
like I know this is gonna be tough, but like
this is like zero fun right now. He was just
he was out there just crying, just going nuts. But

(05:34):
since then, like he's got a schedule, he's doing great,
and he is like objectively cute. Like I'm not just
saying that as his father, Like because it was funny.

Speaker 4 (05:45):
Not as his father then, I know, but like all
the kids look like a potato when they come out
of the womb, but.

Speaker 7 (05:53):
He looks like a really cute potato. But but my sister,
My sister texted me. She was like, when I text
her some pictures and stuff, She's like, well, thank god
he's not ugly. She was like, I was really worried
about that, and I was like, well, thanks, Martha, but no, yeah,
it's going well. I've gotten peed on three times.

Speaker 4 (06:16):
That nice golden showers. I usually have to pay for
that kind of thing.

Speaker 7 (06:20):
Yeah, I usually give consent, but not anymore.

Speaker 4 (06:23):
So.

Speaker 7 (06:24):
Yeah, so that's been fun. But I mean, I don't know,
it's been great. Like he's fun to mess around with.
He gets active and then whenever he eats, though, he
just hits the deck. I mean, like sleeps like an
absolute champ. And so I've been I've been having like
morning times with him.

Speaker 4 (06:45):
Well that's awesome, man. Any funny stories beyond the golden showers,
I mean, like the wrecks that you've gotten from father
friends that we have in our community.

Speaker 7 (06:56):
Yeah, but also one of the funniest things I've noticed
is like when I feed him in the morning. You know,
he's sucking it down like he's he's a big boy,
he's gaining weight. And what I realized is like after
I burp them like the other day, he kind of
started getting the smirk on his face, and I was like, Oh,
that's so cute. That's so cute. And then he gives

(07:18):
you this like weird kind of like look in the
eye and then all of a sudden, you just hear
and he's just pooping, and then he kind of gives
you a smile like, you know, ha ha ha. But yeah, dude,
apparently it's just a thing with boys. You got to
you got to watch out. And so I've gotten some

(07:39):
tips from some friends. And number one, I mean, anything
below the waistline, it's a weapon and it will fire.
But then one of my buddies this was the funniest
thing I think I've ever heard, And he was like,
have you experienced the number three? And I was like no,

(08:00):
So he elaborated to tell me this story. The first
time my boy he was home, I was changing him
and lifted his legs up to wipe his ass. As
soon as I lifted his legs up, it moves something
inside of him, and he shit all over the wall
like somebody was stepping on a ketchup packet. I love that,
like a ketchup packet. I flipped his legs down and

(08:21):
he proceeded to be straight up in the air into
the into his face and mine, and then he instantly
vomited projectile like a French fountain, straight up into the air,
coating his face again and mine. And that's what we
call a number three. And dude, I feel like I
feel like I feel like that would be so hard,
Like at the time, like you probably like are about

(08:42):
to throw up, but then you just have to laugh,
Like how can you not laugh at that whole thing
just unfolding, you know, Like I think I think that's
one thing I'm kind of learning is just uh, laugh
at some stuff.

Speaker 6 (08:59):
I mean, I think that's you gotta take it honestly
and stride too, like I'm sure you'll you'll get a.

Speaker 4 (09:06):
Ingratiated into that community of people that have had other
bottel movements and you know, expel expelling of things out
of them onto you just take it astride and enjoy
it and then think about the fact that every time
that's going on I'm probably sitting in a bar somewhere
having a glass of.

Speaker 6 (09:23):
Wine, trying to plot my way back to Europe.

Speaker 7 (09:27):
I almost feel like I need to lay out like
a thing in the nursery, like dexter, like the big
like yeah.

Speaker 4 (09:35):
The tarp or whatever those things are.

Speaker 7 (09:37):
I mean, because like this, And the worst thing is
like because I get up with them early in the
morning and so normally, like I change a diaper to
kind of wake them up, and I'm just so terrified,
Like this morning when I was lifting his legs up
to kind of wipe himself, I'm so terrified that thing's
just gonna explode. And like I'm just like in the morning,

(09:58):
I'm just gonna panic. You know, I'm probably just gonna
put newspaper on it.

Speaker 4 (10:05):
Yeah, just just covering. I just put it over it
and covering, like that's for somebody else to do it.

Speaker 7 (10:14):
Yeah.

Speaker 4 (10:14):
Well, I mean, at least you're you know, getting to
kind of do the early paternity leave right into the
holiday season, when everyone's kind of mailed in calendar and
the end of your goals have already been either accomplished
or if you're in sales, it's too fucking.

Speaker 3 (10:27):
Late for you.

Speaker 4 (10:28):
Brother. I ain't nobody closing deals in December unless that uh,
that paperwork is on their desk in October. So I
mean hopefully you'll be able to spend the next kind
of month, you know, just kind of getting to see
him grow and learn the personality, because I mean then
once you have to get back to work, you're gonna
miss those little moments and then.

Speaker 7 (10:46):
Well I'm going I'm going back to work and then
I'm taking it later on, so like.

Speaker 4 (10:50):
Like a full attorney leave later.

Speaker 7 (10:52):
Yeah, so I'm gonna get a little bit. Yeah, it's
gonna be fun. Me and him are gonna kick it
and we're gonna watch the Olympics like on stop, that's
all we're gonna do.

Speaker 4 (11:02):
Oh you you picked the right time to do it, Bravo.

Speaker 7 (11:05):
Yeah, it's gonna be fantastic. But what I was gonna say, Yeah,
we took him outside yesterday kind of a stroll around,
and then we're gonna take them on a celebration late lunch,
early dinner tomorrow.

Speaker 4 (11:18):
Ooh where y'all gonna go? Is this ch'all's first date out?

Speaker 7 (11:22):
Yeah, we're gonna go to mes Calia.

Speaker 4 (11:25):
Ooh great, call Jesus.

Speaker 7 (11:27):
I know because now like Steph can have fish and stuff,
so like two n stid of here we come.

Speaker 4 (11:33):
Yeah that and cocktails again.

Speaker 7 (11:35):
Yeah yeah, absolutely, And apparently like the whole myth about
like breastfeeding, pumping and dumping, like apparently like unless you
like go out and just booze hoound it, you don't
really have to do that.

Speaker 6 (11:51):
Okay, So that's nice, y'all can slug a couple of
bottles of wine here and there and enjoy.

Speaker 7 (11:55):
Yeah, absolutely, And then you know, with it being he
being a week old, we're going to celebrate Thanksgiving, so
this will be like a first like family Thanksgiving. I
just hope, like I hope the turkey turns out.

Speaker 4 (12:08):
Well, dive into the white wines.

Speaker 7 (12:11):
Yeah, we're gonna drink wine tomorrow for sure, But what
are you doing for Thanksgiving?

Speaker 6 (12:17):
We're gonna keep it chill on Thursday. So on Thursday
we are going to do the hospitality event that is
going down at pony Op.

Speaker 4 (12:31):
We are in charge of plates, cutlery, platters.

Speaker 6 (12:38):
And then Friday we're doing our friends Giving with some
folks that from the other side of the aisle so
to speak. That we'll just kind of goof off We're
going to do a non thanks so all the dishes
are not Thanksgiving dishes. So if everyone's doing family style
on Thursday, like we'll be at the hospitality thing, and
then Friday, we're going to do one that's non Thanksgiving dishes.

(13:01):
So like I'm turning the cranberry sauce into a cranberry
salt stuff, and then I'm doing a Missippi pot roast,
and then I'm gonna do some sort of a corn
sou fle that's kind of like, you know, play on
the Thanksgiving dishes but not using full Thanksgiving dishes. And
then I'm going to make a Snickers.

Speaker 4 (13:21):
Pie with just our a cheesecake Snickers cheesecake pie.

Speaker 7 (13:25):
I love that. I love that We're we're going to
do like a traditional Thanksgiving.

Speaker 4 (13:31):
You'll going full Monty Bird at all.

Speaker 3 (13:34):
Yeah.

Speaker 7 (13:34):
Yeah, I picked up like a ten pound bird today.
And then I'm doing a brine in buttermilk, So I'm
gonna buttermilk Brian, now I spatch cocked it and then
I'll cook that bad boy. I think I'm going to
sub out the gravy to Popeyes and just go pick
that up because I just don't want to do gravy.

Speaker 4 (13:57):
Popey's gravy is one of the better Gravyes.

Speaker 7 (14:00):
Yeah, And I was gonna ask you about that. Do
I need to call ahead or can I just drive
and ask for gravy.

Speaker 6 (14:08):
I'm sure you can just buy an order. You can
just buy it through the drive, just ask for a
pint of it. Yes, if it's just a few of y'all,
you know, it's not like you're gonna need like seven
boats of them.

Speaker 7 (14:17):
Right, So we got that, We got a turkey, and
then we're gonna do garlic mashed potatoes, obviously, and then
we're gonna do like green beans with this parmesan vinegarette.
And then we've got what else do we have? Oh yeah,
I'm making dressing and then steps handling dessert. So we're

(14:43):
not we're not getting we're not getting as many cast roles,
you know, Like it's just not when there's only three people.
But like, yeah, so rest in peace like green bean castrole,
and I'm gonna miss it.

Speaker 4 (14:59):
I mean, And at the same time, I've seen a
lot of folks changing it up. Shout out to our
friends over at Food Wine that have been doing like
a parmesan balzomic green bean that you don't even have
to necessarily. I gotta check on this dog that you
don't necessarily have to like recreate it use the cream
of mushroom that's brutally unhealthy. So you can still revisit

(15:20):
the green beans later in the year and feel like
you got your itch. And that one kind of plays
with Christmas, like stuffing and turkey are the two things
you kind of abandon after Thanksgiving. Everything else you can
revisit or use those ingredients again come Christmas.

Speaker 7 (15:36):
Yeah, true, that's not.

Speaker 4 (15:38):
Too I mean, there's a lot going on if you
want to get involved.

Speaker 6 (15:40):
If you're looking for a place to go and work
in the hostilety industry, go check out the RSVP link
on eat Denver as well as a pony upstage.

Speaker 4 (15:50):
Bear Leak Restaurant has also done it. Restaurant tours from
across the city are baking dishes that are kind of
traditional style. Johnny from Speaking Johnny Carryo from Lucia from
Alma von Defina is doing a sweet potato dish. And
we all know that those things have been reveled or
raved about across the country. So I imagine whatever the hell
he made for this is probably gonna be a smashing

(16:12):
success as well. But if you are looking for a
place to go and you're in the hostale industry, it's
it's hopefully a night off for your team. And if
you are looking for a place to celebrate or kind
of just be around the industry folks and camaraderie, come
on down to Poniup. Be sure to RSVP. Proceeds of
anybody that donates will go to Chow, the mental health

(16:32):
organization here in Denver that helps hospitality employees whether they
need assistance or advice, resources or potential funding. Check out Chow.
Speaking of which, Chris, you're gonna love the episode. The
guests we have coming up after this speaking of mental
health and how it matters a lot in the hospitality industry.

(16:52):
Chris Shepherd from Houston, Texas, most famously known I guess
he had you know, Underbelly Trant's way back when. Now
he runs the Southern Smoke Foundation. We had him on
the podcast The Man Knows You Way Around, I know.
And then we also ad Hunter Lewis, the editor in

(17:13):
chief from Food and Wine Magazine on the podcast You
remember Hunter. We've gotten to goof off with him a
few times on the festival circuit. We got the pick
of ear Ben, take his watch from him for about
ten to fifteen minutes and just goof off.

Speaker 6 (17:26):
And then we also have Karrie Maury from Callie's Hot
Little Biscuits talking Martini's Perfect table scapes for holidays and
of course her world renowned biscuits and all of the
kitt and caboodle and comes with and Thanksgiving. So we
have a really great holiday episode for anybody that's tuning
in for their travels. Thanks for choosing us as one

(17:48):
of your ways to pass the time. We know that
we are we're idiots, but we appreciate all and we're
very thankful for this community and we're very thankful for
those in the industry that allow us to be a
part of it.

Speaker 4 (18:00):
We'll probably get back into the nitty gritty. I just
wanted Chris to come to his announcement that he has
a baby and that he's gonna be doing his first Thanksgiving,
and just so you ought to have to hear my
voice too terribly much over the next week or so.
So Yeah, after this, we'll get more local guests on
the podcast. We'll get a couple of national guests. We'll
see if Buddhah wants to come on the podcast and
discuss his most recent accolade, which is a Michelin star

(18:22):
for his restaurant Huso that is in New York City.
Congratulations to Buddha as well as there's a lot of
other things that we will be able to be thankful for.
We'll be celebrating and next week's episode you'll hear us
talking more about the Colefax Crawl with Eat Denver, Toast, Weed, Maps, Nobo,
and Rocky. So we got a lot of shit coming
down the pike for the holidays. Hopefully y'all don't get

(18:44):
sick of our voice. We'll have a lot of great
episodes and Chris, maybe we can get Jamie Grayson.

Speaker 6 (18:49):
On the podcast to come talk a little bit more
about what to expect with your first couple of months,
as he is the baby gear guru, but has also
been an uncle that helped raise like five five kids,
so he uh yeah, it's his way around the family
or or deals and scenes and probably can help navigate
some easy like tricks for teeving, like do they still

(19:11):
use whiskey and rum like they did when we were kids?

Speaker 7 (19:14):
A little fimble yeah, put on the pass fire.

Speaker 4 (19:18):
Uh, he got his hands.

Speaker 7 (19:19):
Glued to a bottle of rum. What am I supposed
to do?

Speaker 4 (19:24):
Yeah, well, we got to brush up our meat. The
Fokker's references, I need to watch. Uh, look who's talking?
H three even and a baby. We got to dive
really deep into the catalog for the rest of this year.

Speaker 7 (19:38):
Yeah, man, I actually might listen to some of these
episodes with the whole Uh. I want to listen to
the Southern Smoke.

Speaker 3 (19:45):
Yeah.

Speaker 7 (19:45):
It's a good that's a cool foundation and two bad
remote jobs.

Speaker 4 (19:50):
Yeah right.

Speaker 6 (19:52):
I mean Chris is doing the Lord's work not only
in Texas but across the country with the Southern Smoke Foundation.
You can see that from the support he gets for
restaurant tours and restaurants across the country as well. And
he was a hoot and holler to goof off with
the chat.

Speaker 4 (20:05):
So also shout out to Kat and the Birdhouse team
for helping set all this up. I had a hoot
and a holler in Charleston. I don't know how I'm
back at it, but we're back at it.

Speaker 6 (20:17):
I got a lot of Chianti to drink over the
next five weeks.

Speaker 4 (20:21):
The challenge with somebody.

Speaker 6 (20:22):
Will do it without further adudes, let's do our star
started interviews.

Speaker 4 (20:27):
Everybody, have a happy holidays. Cheers, cheers. All right, y'all,
we're back with another high five, coming to y'all from
the Food and Wine Classic in Charleston. We're sitting here
with philanthrothropist, award winning chef, author, and all around good
humans chef Chris Shepherd.

Speaker 5 (20:46):
Chris, that's good to see you, dude. You do I'm
doing well. I'm doing well. I feel like I only
see you on the circuit, but at the same time,
I see you're doing the Lord's work in the community.

Speaker 3 (20:54):
Trying to how's business.

Speaker 5 (20:56):
It's doing good?

Speaker 3 (20:57):
Yeah, I mean taking care of people. Is. The team
does a fantastic job at it. I get to work
for the foundation, I get to be a part of it.
I get to be the spokesperson, I get to stand
up in front of it. But man, the team is
they are working.

Speaker 4 (21:09):
I mean, and obviously as we sit here and watch,
you know what the team from Food and Wine Magazine
has put together, y'all just did a fundraiser food I
guess it's almost a festival of sorts, but with like
wizards from across the country. A lot of representation from
our friends in Denver shout out to Caroline Glover, but
also friends like Eli Susman coming down and making a
fucking fool and goofing off. I mean, it looks like

(21:30):
you're keeping yourself busy, but you also are doing some
righteous shit. Yeah.

Speaker 3 (21:33):
This one, I mean, this year was our biggest one
over eighty five chefs one five hour stint and we
raised one point seven million.

Speaker 5 (21:42):
I mean that's fucking awesome. Yeah.

Speaker 4 (21:44):
For those that don't know chef as the he opened
his first restaurant, was it Underbelly, and like fifteen fucking
years ago to thirteen years ago, and then since then
have done astronomical things, not only for the culinary scene
in Houston, you know, racking up awards in your own right,
and then as we just mentioned, the Southern Smoke Foundation. Today,
we're playing a game. It's the High five. You have

(22:06):
five stupid questions, and I feel like we would be
remiss if we didn't start with kind of your early,
you know, entry.

Speaker 5 (22:11):
Into the industry.

Speaker 4 (22:12):
And we've been asking friends all weekend, when did you
fall in love with the with the hospitality industry, cooking, eating,
when when did it start for you?

Speaker 3 (22:20):
I mean, I grew up with my parents, my mom
cooking a lot, right, and I didn't. I didn't do
good in school by any means. That was terrible. And
they have done extracurricular activities and never really focused on much.
And then you know, when people said you should go
to like business school, it was like, what am I
going to go business? I don't understand. And back then
this was like before Food Network and everything like that.

(22:40):
I went to school in twenty I decided to go
to Cliny School in like ninety three, ninety four.

Speaker 4 (22:45):
Hey, don't date yourself, We're not. We were even going
to press that hard audio early.

Speaker 3 (22:49):
So I ended up going to school in ninety five
and realized that cooking was my thing and that's what
I wanted to do for a living. And it was
I didn't want to do anybody's taxes.

Speaker 5 (22:59):
Dude, that's it.

Speaker 4 (23:00):
It's the stir crazy and like and you may be
a little bit older than me, but the school I
went to, I didn't have like home mech or work
like shop or anything like that where I could maybe
not be the fidgety kid in class, but found that
same calling in the hostility industry, whether it's working the
line with you know, folks of different backgrounds and different
you know stories and what they're working on, you know,
for and you kind of find that camaraderie of like

(23:20):
we got to row together to kind of get to
this inline and it's a rewarding experience. I kind of
compared to that of like a locker room. I think
Jim Harball says the same kind of shit.

Speaker 3 (23:29):
That's a beautiful analogy before really, I mean some folks
have said, up a genius. I'm gonna go with that.

Speaker 4 (23:34):
Yeah, thank you, Okay, Okay, So you kind of fell
in love in the scene and the nineties.

Speaker 5 (23:38):
Did you stay in Huge or was it in Houston?

Speaker 3 (23:41):
How did you find soon and go to culinary school.
I fell in love with the city and I just
never left. It was the diversity, it was the food,
it was the people. And I decided, like I could
go back to Tulsa, like let's be like Tulsa is
a beautiful city, but like as far as the opportunities work,
I was like, can I go be a big fish
in a small pond it one day? Or can I
be a small fish in a big pond? And I

(24:02):
was like, I'm gonna stay in Houston because like for me,
the city's massive at that point in time, and so yeah,
I just decided to cut my teeth there. I worked
at a bunch of places and then opened Underbelly and
really that was food that was focused on the city,
and then opened a bunch of other ones and decided
to just go a different route in life and sold
them to my business partner at the time. And it's

(24:22):
like now I'm.

Speaker 4 (24:24):
Here, Now you're here, and now you get to be
on the circuit. You get to hang out with friends
of ours like sarah Abel. Shout out to Sabs. She's
our guest when we get back on the pod. So
after your episode, sarah Abel episode, so if you have
any questions for her, we'll ask for those.

Speaker 3 (24:36):
At the end, I was just in the seminar. I
just did really yes difference.

Speaker 4 (24:40):
I saw her this morning when we were all in
queue for your morning Wave. And you know, one thing
that I noticed when you were up there with Rodney
and Gale was we were talking not only about your
I don't know why you have a distaste for potatoes,
but it's we were talking a lot about how the
hog had come to Texas, brisket had come to the
East coast.

Speaker 5 (24:58):
Have you seen a.

Speaker 4 (24:59):
Lot of t transformation in the Houston culinary scene, especially
with obviously the via Cajun cuisine, the Hispanic community and
now with Michelin Guide and James Beard, you know, recognizing
more and more folks from the barbecue scene. How has
it evolved in the Houston scene since you've not only
joined and kind of sharpen your teeth but also gotten out.

Speaker 3 (25:17):
I think he is one of those cities where it
doesn't really matter what style of breasta on it is.
If it's good, it's good. Like so, the Houston Chronicle
yesterday just did their top one hundred right, and everybody
had their predictions right, and they were kind of similar
for you, falling along with the Michelin Guide and they
went with AGAs, which is a Pakistani restaurant down fifty
nine in South almost towards sugar Land that just turns

(25:40):
out amazing dishes but is massive. It could see like
seven eight hundred people.

Speaker 5 (25:44):
Jesus Christ.

Speaker 3 (25:45):
They do four hundred and fifty to go orders a day.
They have the largest delivery account of this of one
of those companies, and it just is fantastic versions of
that cuisine. And so when they named that number one,
that's saying a lot, right, that says, hey, you know what,
he's just not just here like people, you shouldn't just
critique for fine dining or high end dining or self

(26:06):
driven really, but stylistically we're talking about food and that
that is a true testament. I know a lot of
people probably won't agree with that, but I kind of
do because that's our city, right that is, it's beautiful
that way. I wouldn't have been mad if it was
crawfish and noodles doing via cajun I wouldn't be mad.
Like there shouldn't be anybody be an upset about that.
I think that's just embracing who Houstonians.

Speaker 4 (26:26):
Are, and that's a cool thing about you know, y'all
are a larger community by you know, the country standards.
But oftentimes people think New York, LA, the Chicago's. I'm
biased because I say New Orleans because I'm from that area. Okay,
but Houston is one of those melting pots where folks
go down there their minds are fucking blown, and so
it's like you got to get out of your comfort
zone or a little bit out of your shell.

Speaker 5 (26:46):
And it's like there's so.

Speaker 4 (26:47):
Many different you know, communities expressing through you know, their
passion and their culture through their cuisine that it's awesome
when you see things like when.

Speaker 3 (26:54):
When you say Houston, you start talking about that it's
six hundred and eighty something square miles, right, and so
you talking about the difference three loops, it's amazing. We do. Actually, yeah,
I think there might be a fourth winning on the
way there.

Speaker 5 (27:06):
Yeah.

Speaker 3 (27:06):
So it is a massive area and and so it's
so much small that if you wanted to go, like
I want to go try this with or try this,
it's really hard if you're just coming in as a
touris unless you have a really strong game plan to
where you want to go.

Speaker 4 (27:18):
So if let's say, oh, I want to eat like
a shouts. We don't really prefer hanging out with influencers.
We oftentimes get called that. We try to make sure
effects know that we do a really shitty podcast.

Speaker 5 (27:27):
And that we're not influencers.

Speaker 4 (27:29):
What are some spots that maybe folks that are like
you mentioned the Pakistani restaurant that's Austin number one, so
it may have the lines out the door j.

Speaker 3 (27:36):
Yeah, yeah it did before. That was the thing.

Speaker 5 (27:38):
I mean cover but.

Speaker 3 (27:42):
In the evening there's you know, seventy eighty people standing
out waiting in line every night, like and they can
still see that many people. It's like that important to
the community and that important to the city. So if
you're coming to the city, I would say something like that.
Also the Indian cuisine, but also like hit some of
the Mexican restaurants, hit some of the the Vietnamese is
so prevalent, so there's secondar just being to be this
population in the country and so that by definition you're

(28:04):
going to find delicious food. And so it's it's there's
so many pockets of cultures that exist into our city,
and each one of them deserve the same, right.

Speaker 5 (28:11):
Okay. So I was specied on do five questions and
I'm actually allowed.

Speaker 3 (28:14):
It's okay, I can go quick.

Speaker 5 (28:15):
Okay, what kind of food are you high on right now?

Speaker 4 (28:17):
Like you can't get there's like an insatiable like it
you can't get.

Speaker 3 (28:21):
That demo this morning, and I realized my love for
fish sauce again.

Speaker 4 (28:24):
Dude, when you were talking about it, I was like,
I'm going to remake this. But also just grab it
from a spring roll restaurant.

Speaker 3 (28:29):
I was cat, Look, you don't have to buy the
whole thing. Just support the restaurant and buy extra sauce
to go, right, And if they're like no, just take it.
Give them a couple extra bucks. Right. It's just easy,
like you're supporting the system. But for me, it's like
if you have those flavors like I crave fish sauce,
and I forgot how much I actually do. So yeah,
I'm gonna start going back to that more.

Speaker 4 (28:49):
I love it, all right, So thank you so much
for not only taking us through a quick journey through
once you're going up to if somebody wants to learn
more about, you know, whether it's Southern Smoke, how they
can get involved, Whether a lot of the listeners are
hospitality professionals, if they wanted their restaurants to find a
way to help, you know, or if they need assistance,
how could they reach out to you, what's the best
way to get more information about what y'all are doing,

(29:10):
and how they could get.

Speaker 3 (29:11):
The Southern Smoke dot org. And so for those people
that don't know, we provide crisis relief grants to anybody
in the food and beverage industry, and then access to
no cost mental health care. We're growing that. We're in
all fifty states with the emergency relief, but we have
to go state by state with the mental health and
we're in thirteen states right now and growing. I mean,

(29:32):
that's the goal. We want all fifty states. We want
to be everywhere and give access and then eventually I
want to work on free illegal for people. So it's
an ever growing thing that happens. But you know, when
you come across something that happens in your life that
puts you back, that's what we're here for. And all
it is is an application, and there's two criteria. Six
months in the industry in thirty hours a week, and

(29:53):
though don't have to be all at the same job,
it doesn't really matter to us. And so the thing is,
if you come across it, you need it, apply for it.

Speaker 5 (30:01):
Southern Smoke dot Org. Okay, Chris, before I'll let you go,
this is a good, stupid fucking question, I know, but
one of them. I feel like, if you were a dinosaur,
what kind of dinosaur would be?

Speaker 3 (30:10):
What's the one with the prickly tail that moves really slow?

Speaker 5 (30:13):
Okay, So We're not no one that has like the
bat the ball.

Speaker 3 (30:17):
Yeah, it's just like if you get a little magic,
you know you're done.

Speaker 5 (30:20):
It's protection.

Speaker 3 (30:21):
But you're slow. With respect, you don't have to be
the fastest out there. You just have to be the smartest.
And I feel like that one was kind of the smartest.
He just could walk slowly or in the respect, you
mess with it, you get the tail.

Speaker 5 (30:34):
And he done ruffle a lot of feathers. He's not
out there picking.

Speaker 4 (30:37):
A five, but when you come to him, he's high
five in people. That's it, his high five in fects.
That's exactly all right. So before I let you go,
what's your favorite aisle out of a grocery store?

Speaker 3 (30:45):
Oh? Man, I can stand and look at like meats
a lot and yeah, and then I kind of go
from there. I'm like, I don't ever go to a
grocer store and say I'm going to make X. I
go there and I look at that first, so then
I'm like, all right now I'm gonna go back to
produce it. My wife hates it. She won't go to
the grocery store with me anymore. Unless I just looking

(31:07):
for vegetables that I just stand there and I'm mesmerized.

Speaker 4 (31:09):
I'm the same way, and I go in like I
play music like I'm willing Dafoe from Boondock Saints, where
I'm like doing a dance. I'm like looking at every
gold corn.

Speaker 5 (31:17):
And all the shallots to see which one does the best.

Speaker 4 (31:20):
Okay, I can't tell you how much I know you've
got a loaded docket. I hope we're gonna run a
muck later this week, evening and all weekend.

Speaker 5 (31:26):
This is called the Last Supper.

Speaker 4 (31:27):
It's the last question of the nine is presented by
our friends at a rocky cannabis. You can have three
people dead or alive join you for your last night?
What is what are we eating? And who are the
three folks? They cannot be friends or family.

Speaker 3 (31:40):
Yeah, that's hard.

Speaker 4 (31:41):
I mean there's gonna be a president or someone that
got decapitated in the thirteenth century.

Speaker 3 (31:47):
Some physicists, you know, maybe Eddie Bean Helen.

Speaker 5 (31:55):
Great golf musicians, Jerry, We're gonna have a good time.

Speaker 3 (32:01):
Pick another amazing guitarist, Prince. That'd be a great one
right there, right and sit there, And I don't even
want to really talk. I just want to see them
kind of look at each other and maybe play something
and then see where that goes, and just spend the
evening and like having dinner talking a little bit, but
like having those guys get into their element and play
just to hear what happens.

Speaker 4 (32:21):
Well, okay, so I know I have to let you go.
Your pr rep is right behind you. We could eat
LSD later if you want to get in crazy, I'm sorry,
it's the end of the episode.

Speaker 5 (32:36):
I like that, y'all. If you want.

Speaker 4 (32:38):
You can find Chris Shepherd on social media. He's always
out and about around the country, raising awareness not only
for the needs of the hospitality industry, but he's also
cooking up some dank food or in somebody else's kitchen.

Speaker 5 (32:49):
I saw your faces on Sarah's ten year anniversary just on.

Speaker 3 (32:54):
My little sister Monte Verdy, congrats on ten years and
many mom or I think it's arguably top three restaurants
in the country.

Speaker 4 (33:05):
I mean, she brought the fucking Hammer and Aspen. And
while I don't get over to the Midwest as often
as I.

Speaker 3 (33:09):
Should, that moan in Aspen was was it not?

Speaker 4 (33:13):
With the Solomon off as well, that was one of
the best pals I've ever had. I've never wanted to
go to Philadelphia as a Cowboys fan that also just
would rather go see Buddha in New York. But I
was like, God, damn it, I'm going to fucking Philadelpa.

Speaker 5 (33:25):
I mean, between those two it was wonderful.

Speaker 3 (33:28):
And it's it's funny because, like you know, Jamie's here
with me today and my wife and I end up
going to Chicago lot and hanging out there and Jamie,
and it's a lot of the times it's we we
sometimes we'll go to the restaurant, but a lot of
times it's just like cooking out on the back patio,
on the back porch and just hanging out that last
it's so good.

Speaker 5 (33:47):
Oh y'all.

Speaker 4 (33:48):
Well, I hope all of our listeners enjoyed our high five,
which was actually a high ten with Jeff Chris Shepherd,
founder of Southern Smoke Foundation. Remember, if you're in the
industry you need help or want to just learn about
how you can either get involved or get some assistance,
It's Southern Smoke dot org and feel free to reach
out to us on social media. I'll happily connect you
with Chris and the team and help any way we

(34:09):
can chef.

Speaker 3 (34:10):
Thank you, Thank you so much.

Speaker 5 (34:12):
Brother. I appreciate you.

Speaker 3 (34:13):
This is awesome. He appreciate you.

Speaker 4 (34:22):
And y'all were back from Food and Wine Classic and Charleston.
I'm sitting down with the man, the myth, the legend.
Hunter Lewis the guy behind the brand that we've been
fillat showing all week in long.

Speaker 8 (34:36):
He is the editor in chief something like that.

Speaker 4 (34:39):
Yeah, the guy is a fucking wizard. He's an unbelievably
fun hang. We've had the pleasure of getting a goof
off with them time and time again, mainly an hour
backyard and aspen. But he's given us not only is
nice enough to give us time to chat today, but
he's also dumb enough to let me be here in
Charleston making a fucking fool of myself.

Speaker 5 (34:56):
And now he's in the hot seat for a high five. Hunter.

Speaker 8 (34:59):
How are you, brother, I'm great, man. It's great to
see you. Thanks for coming off the mountain and coming
down here below sea level. It's good to see you
outside of your normal realm.

Speaker 4 (35:09):
I know, it's actually kind of rare, especially when this
is usually that autumnal weather. I love my puffy collared sweaters,
but it's like eighty degrees in Colorado.

Speaker 5 (35:17):
So I've knocked it out of the part by being here.

Speaker 4 (35:18):
With you rather than being at home with my family
that needs my attention and love.

Speaker 8 (35:22):
So sorry, man, you still get the right fit.

Speaker 4 (35:24):
Yeah, I know I.

Speaker 5 (35:25):
Look like a snack for those that can't see me, Hana.

Speaker 4 (35:28):
We've been asking all of our guests a question because
there is a commonality of you know, a lot of
chefs and culinary professionals and hospitality industry folk that are
here to just put smiles on everyone's faces. No one's
here to like get rich this weekend. They're just here
to showcase a good time and what great food is.
And I feel like Charleston really embodies that as a
culture in a community itself. But I would be remiss

(35:49):
if I didn't ask you, how did you fall in
love with food? I mean, how did you get the
greatest job in the world next to mine?

Speaker 8 (35:55):
Well, I first fell in love with food at my
parents table. Grew up in a big extended family, a
lot of cousins, aunts, and uncles. My aunt was a
great cook, my grandmother is a great cook. And I
remember looking at my grandparents one night, late at night,
there's a lot of bottles of wine empty on the table,

(36:15):
and and and they were so pleased to be at
the table with their family, having this conversation with great
food on the table. And I think that's when it
hit me, like, that's that's what I wanted. Is it
a table full of conversation and you know, being surrounded
by the people I love. So my love food started there,
you know. But I would not have my job at
Food and Wine had I not worked in restaurants and

(36:38):
legitimized myself as a line cook. And you know that
that's the beauty of my role at Food and Wine
is it's taking all of that experience, uh, working in restaurants,
working in media, combining the two. And really that's what
our events reflect to. So you know, it's that it's
that being in the middle of and being the bridge
and the conduit between the pros, which are all of

(37:00):
the hospitality folks who are here showcasing their talent, and
the civilians which are are guests here. And I get
to play that sort of role right in the middle
of both.

Speaker 4 (37:10):
I mean, I couldn't agree more with what you said,
especially as someone that was also a line cook growing
up in the South my co host Chris, who's not
with us. Chris, We're proud of you for having a kid.
Can't believe you missed this weekend to have a child.
Play better, Chris. I know we're a fucking rookie, but
that's exactly it we try to be. That's kind of
like cross of We empathize and understand the plights and

(37:31):
the hardships of the industry, and we want to try
to tell those stories but also make sure that the
community can understand that, you know, all of these folks
are here to put a smile on your face and
hope to deliver a wonderful product. And I feel like
your magazine kind of shows that empathy and kind of
whether it's the stories you tell, whether it's the post
on social media showing folks how they can cook at
home when they're not necessarily going out to eat local,

(37:53):
and things of that nature. It's all encompassing about that table,
you know, sitting down and sharing culture, community and good meals.
I have to ask, so since we have the same background,
it sounds like, did you go to school for journalism?

Speaker 5 (38:07):
Do you have just lexia like me?

Speaker 3 (38:08):
Like?

Speaker 5 (38:08):
How did it shake out?

Speaker 4 (38:10):
Like we see a lot of folks go to the
hospitality route and then they're like, well, fuck, if this
third grade teacher is gonna yelp me, I'll just start writing,
you know, you know, poetically or was it the opposite
route where you're like, I love working in a kitchen,
but I'm going also in journalism school.

Speaker 8 (38:23):
So yeah, So I went to journalism school at the
University of North Carolina Chapel Hill, Goat Hills right up
the road. And that's how I got to know Charleston
because we'd come down here and we'd hang out with
the college Charleston friends. And then then I got into restaurants.
My first restaurant job was at Jersey Mike's, but no,
I was at Jock. I walked on to the UNC

(38:44):
lacrosse team, and I love doing that, and I found
my love of restaurant work. It really reminded me of
being on the field with teammates, you know, really like
like that connection between restaurant kitchens and being an athlete
was inherent to start, you know that, like attention to detail,
working on your craft, the locker room humor, the sense

(39:05):
of urgency, and so you know, when I was studying journalism,
and practicing journalism. I was also cooking too, and figured
out a way to kind of blend both together. But
I look at all of them, sports journalism and restaurant
work all as a blend together. It's kind of a
beautiful blend.

Speaker 4 (39:25):
You kind of fucked me there because I gave Chris
that exact analogy earlier.

Speaker 5 (39:28):
Shout out to Shell.

Speaker 8 (39:29):
He was a football player, I know, but I said,
it's like a.

Speaker 4 (39:31):
Locker room because people come from different backgrounds with you know,
a common goal, we have to row together. And you
just made it so much more eloquently put that I
see why you are in the role you are and
that while I'm sitting here Stone.

Speaker 5 (39:43):
As with Jesus, so it checks out.

Speaker 4 (39:45):
But also missed me State in UNC, we're both public
you know, state schools, so classic us.

Speaker 5 (39:49):
Right, how long have you been at Food and Wine?

Speaker 7 (39:51):
Eight years?

Speaker 3 (39:53):
Eight years?

Speaker 5 (39:54):
What's the best year that you've had?

Speaker 4 (39:56):
Because we've gone through some trials and tribulations as an industry,
and as you know, we were joking about the IRC earlier,
but like COVID through a wrench in the community and
like you know, what is deemed an essential employee. Have
you all seen a lot of hardships coming out of
that with you know, everything from how folks are treating
service fees and you know, front of house is now
using robots and pos systems instead of like what where

(40:19):
was the joy? Where You're like, the spark is still there.
I'll never forget that. It's the Andy Bernard. When can
you remember the good times before you leave them?

Speaker 8 (40:26):
I mean, I think when we're at events like this,
it reinforces all of the good because you're surrounded by
people you love, You're surrounded by people you respect. I mean,
I just got off the stage with Emerald Gasi and
E J. Lagassi and I got to interview one of
my heroes. You know, they say, don't meet your heroes. Well,
this is a guy who I grew up watching on
my mom's little color TV in her kitchen, and I'd

(40:47):
watch him all early days of Food Network, you know.
And Doc was playing this music on stage and like,
you know, I got to do that today, you know,
And that's what this job affords. So when we're at
events like ours here in Charleston, are mass been elsewhere,
those are definitely the high points in the calendar. Best year,
best year of the eight so far. You know, I'm
gonna say next year, because we're growing so fast right now,

(41:10):
and it's a blessing that we're growing at a time
when other media brands are not growing. And I think
we've grown so much. We've been running so fast this year.
My team's really sick of sports analogies. But we got
a bad case of Shen's mounts this year, and we're
gonna put on a new pair of shoes and get
some better running for him because we're gonna have to
run faster next year, especially with what's going on with

(41:32):
AI and combating combating that in the digital realm. But
I think next year is gonna be our best so far.

Speaker 5 (41:39):
Bobby Stock he appreciates that at Alex Right.

Speaker 8 (41:41):
Yeah, I'm not as fast as Bobby. No or is
good looking, to be.

Speaker 4 (41:45):
Fair, he ages beautifully. But Dinnett is definitely the stunner
of the couple. But I mean him, you know, running
ten fucking miles every morning before getting on and doing
you know a seminar and free Wheeland white.

Speaker 8 (41:56):
Wine, jumping on his bike in Leadville and riding the
past down Aspen.

Speaker 3 (42:00):
What a legend, dude.

Speaker 4 (42:01):
And I swear to God He's so kind that every
time I'm like, oh, you went running this morning too,
and he's like, yeah, how far did you go? I
was like, God, damn it, Bobby, we do this every time.
I did not run this morning.

Speaker 5 (42:10):
But he's just so encouraging, so kind human.

Speaker 8 (42:13):
My buddy, my buddy Brooks Rights, who's here in town.
He's a restaurant tour owns Leon's and Little Jack's here
in town. Melfi's when I come into town. He's my
accountability partner. We meet up at eight am and we
do a Bateman. Jason Bateman said years ago, like he
runs six miles every day and that that's how he
keeps saying. And so Brooks, when I come to town,

(42:36):
like I call him up and say, hey, I want
to do a Bateman. So tomorrow morning, eight am. This
is not a challenge, but if you want to join us,
we're gonna go do a Baitman.

Speaker 5 (42:42):
I saw you yesterday. You were wearing like dress, slacks,
our socks. I was like, man, this.

Speaker 8 (42:46):
Guy's no, that was a repost. Those were Brooks's shoes,
shoes and socks. I don't wear black socks. Valor, he's
stolen Valor.

Speaker 5 (42:53):
All out, all out.

Speaker 4 (42:54):
All right, Hunter, I appreciate you taking the time. We've
gone over the five questions in five minutes, so I'll
make this quick our brief.

Speaker 5 (43:00):
What's your what's your favorite isle in a grocery store?

Speaker 8 (43:05):
Favorite isle in a grocery store is where you can
find fish sauce in MSG.

Speaker 5 (43:12):
You literally just listen, you're just doing Chris's interview all
over again.

Speaker 8 (43:15):
No, I mean great minds think alike. Dude, did he
really say that?

Speaker 5 (43:18):
But he said that he was.

Speaker 4 (43:19):
He's been on a Vietnamese kick and he was talking
about it with This Morning Seminar with Rodney, who was
on the podcast this morning as well.

Speaker 8 (43:27):
So all right, how about how about the cold beer isle?

Speaker 4 (43:29):
The god that's why you're the best, Brava, Brava. If
you were a dinosaur or dinosaur, would you be?

Speaker 8 (43:34):
Oh, triratops? Yeah, the rule, the rule, I mean vegetarian,
which is okay. But they were the only dinosaur that
could crush the t rex.

Speaker 4 (43:44):
Oh. We're not actually like anthropologist or anything. We just
liked to smoke pot and watch lamb before time A.

Speaker 8 (43:49):
Look, they were called paleontologists.

Speaker 3 (43:51):
Sure yeah, are you sure?

Speaker 5 (43:53):
Yeah? Maybe?

Speaker 8 (43:54):
What's an anthropologist, the study of history and people.

Speaker 4 (43:59):
Fucking hey, Hunter, you ruin this interview, I Sellenius until
those Okay, you're always on the go. What's your favorite, like,
don't say New York, La, Chicago and or Charleston for
that matter.

Speaker 5 (44:12):
What's a food city that.

Speaker 4 (44:13):
You just start You get giddy when you see it's
either on your calendar or you're looking for, like escape
for a great weekend away with dank food.

Speaker 8 (44:19):
Yeah, I gotta say New Orleans. It's a five hour
drive from Birmingham, where my family and I live when
we're not in New York City, and it's a five
hour drive. It's the fastest five hour drive you'll ever make.
You go straight into Commander's Palace. You have a great weekend,
and then that Sunday drive home is five hours. It's
the longest five hours of your life.

Speaker 4 (44:41):
You'll come across and go down fifty five and or
do y'all come through and then come across it like Hattisburg?

Speaker 8 (44:46):
You pop down you got Hasburg?

Speaker 5 (44:47):
Yeah, I mean I know that feeling.

Speaker 4 (44:49):
And as someone who used to work in the hospitality
industry in New Orleans, yeah, you know. And as we're
sitting here in Charleston. It's very reminiscent. It's almost like
this is more regal version of New Orleans. But at
the same time I love them both the pieces and
especially because of how they channel the seafood and the
culture and all.

Speaker 8 (45:03):
Just don't tell people in New Orleans that Charleston is
just like New Orleans, only a nicer No.

Speaker 5 (45:07):
Yeah, yeah, it gets contentious. Yeah, Okay, I'm gonna let
you go.

Speaker 4 (45:10):
But the last question of the night is one where
people are really gonna judge you, so don't fuck this up.
It's called the last supper. You get three people. They
can be dead or alive, but they cannot be friends
or family.

Speaker 5 (45:19):
This question is spontsor a by our friends over at
Muraki Cannabis.

Speaker 4 (45:21):
You can find them across Colorado and now they're in
New York, New Jersey.

Speaker 5 (45:25):
Fuck I think they're even in Pennsylvania until the laws
change again.

Speaker 4 (45:28):
With the Hemp Band, get yourself some Raki, we call
it the unofficial hot brand of the hostility industry in Colorado.
Give me your last supper guests and meal.

Speaker 8 (45:38):
All right, last supper guests and me and you said
three guests.

Speaker 4 (45:40):
Three it's a four top and they can't be friends
of yours, and I'm sure you're Rollodex's.

Speaker 5 (45:44):
That's what I should have asked.

Speaker 8 (45:45):
How about as a toyo, we're gonna say Michael Jordan's.

Speaker 5 (45:48):
I was gonna ask that, do you have his phone
number on your phone?

Speaker 7 (45:50):
I do not.

Speaker 8 (45:51):
I do not, But Michael Jordan, let's say Edna Lewis, Oh,
the great chef from the fifties and sixties seventies. She
actually cooked here in Charleston for a brief period of time.
She was a chef at the legendary Cafe Nicholson in
New York City and was writing the most beautiful farmer

(46:12):
table cookbooks long before Alice Waters. She's the legend. And third,
Chris said Jerry Garcia, didn't.

Speaker 4 (46:20):
He Yeah, but you can have him Jerry.

Speaker 8 (46:23):
It's not gonna be uh, it would be Jerry if
Chris hadn't stolen that one from me. But I'm gonna say, Dwayne.

Speaker 5 (46:29):
Allman, there we go. We're rocking out and having a
good time.

Speaker 8 (46:33):
On the menu, we're gonna start with if we have
to split them, we're gonna start with one hundred raw oysters,
half from actually, let's say, a third from New England,
a third from the southeast southeast Atlantic and a third
from the Pacific Northwest. It gives metsd some bookartstemon rose bubbles.

(47:01):
We're gonna do some fried chicken, and you know it's fall,
so there's gonna be a lot of seasonal vegetables.

Speaker 4 (47:15):
Okay.

Speaker 8 (47:17):
And I'm not just saying this because you know, I'm
plugging your.

Speaker 4 (47:20):
Social media page of when you go shop and like
fucking Santa Barbara wherever you are, and I'm just like,
it's the most luscious, Like this guy shops like a
frickin king.

Speaker 5 (47:28):
And I think it's like when you're doing family trips.

Speaker 8 (47:32):
Like shopping from from the green market going to the
farmers that's our happy I.

Speaker 4 (47:36):
Live I carelessly through your like family meals or when
you have company. Ever, it's just so like colorful and
it's like seasonal. It's like you're not playing to anyone's
hard strings.

Speaker 5 (47:46):
You you live exactly that and.

Speaker 8 (47:48):
So right now, like thank you. Right now, it's say
from the farmer's market, deep south Jewel to the South
for dessert would be uh sack of setsumas, which is
the best manner an orange on the planet. Maybe about
and then you know what, I got to tell you
a hidden gym secret from Charleston at High Wire Distillery.

(48:11):
Before you leave town, get a bottle of their peach brandy.
It is fucking delicious and like that for me, is
going to replace bourbon for the holidays. Okay, some some
peach brandy. So we'll wrap it up before I finish
that last meal with some peach brandy.

Speaker 5 (48:31):
Hunter.

Speaker 4 (48:31):
I can't tell you how much I appreciate you taking
the time to goof off with me chat. How do
we do anything? Okay, we got the thumbs up, but trains,
we don't have to edit this. This will go live
all right before we get out here. How can folks
either subscribe, you know, learn more about the great recipes
we're cooking on the website, give everyone the spiel if
they want to.

Speaker 5 (48:48):
Do you want to plug yourself or just a brand?

Speaker 8 (48:50):
Yeah, come to foodwine dot com and that's sort of
the front door for the brand. Subscribe to the magazine,
come see us at our events, and and you know,
I'm working on a cookbook of all my greatest hits
over the years, so look for that in twenty twenty seven.

Speaker 5 (49:05):
Yeah, I'm not kidding.

Speaker 4 (49:06):
Not only is he a wonderful journalist his personal social
media page you just drool looking at him cooking at
home and then he goes and gets to talk to
like wizards that are, you know, also exemplary at their craft,
and he is, in his own right, a wonderful chef
and a great person hunter.

Speaker 5 (49:22):
Thank you so much for second time man.

Speaker 4 (49:24):
For our listeners at home, y'all, stay high, stay hungry, cheers.
All right, y'all, we're back with another episode or interview
of the High Five, coming to y'all from the Food

(49:45):
and Wine Classic in Charleston. I am now sitting down
with Carrie Morey, the Queen of biscuits, not only in
Charleston but of the country. She has a shop as
well as a whole product line called Callie's Hot Little Biscuits,
and y'all, I've been eating these things all fucking weekend.
And not only is y'all are gonna love these things.

(50:08):
You've got to get. You've got to try them, whether
you're in Charleston or if you need me to smuggling
back to Colorado.

Speaker 5 (50:13):
They're fucking amazing. Thank you, Carrie. How are you today?

Speaker 3 (50:17):
I'm great?

Speaker 1 (50:18):
How are you?

Speaker 4 (50:18):
Oh, I'm doing well. I'm not gonna lie. This town
is starting to get the best of me. Y'all have
a lot of fun.

Speaker 3 (50:23):
It's a lot.

Speaker 1 (50:24):
It's a lot, but you just got to push on through.
I feel like you probably can do it though.

Speaker 5 (50:28):
Yeah. If anyone can, I can, I'll be fine.

Speaker 1 (50:30):
You're thriving.

Speaker 4 (50:31):
Yeah, I mean some would say that maybe I shouldn't
have gone out for that extra express in Martini at
midnight last night.

Speaker 5 (50:38):
Oh oh really?

Speaker 1 (50:39):
Oh I already had one today, but not at midnight.
I was tucked away in my in my bed at
ten pm. That's the key.

Speaker 5 (50:46):
Bravo will be responsible.

Speaker 4 (50:47):
Yeah, the time zone did kind of fuck with me
a little bit on that first day, but I got
to sleep in this morning, so I missed the the
espress of Martinis with Ciara and Kwame. But I was like,
son of a fucking bitch, we're doing express and Martini's well.
So I'll get back on the saddle here shortly. But
I've been feasting on your food all weekend, So whether

(51:07):
it's breakfast, lunch, or dinner, it's an apropos time for
your cuisine and I can't wait to kind of nerd
out and talk gluten with you. But before we dive
into any of that, we're in your backyard, We're in Charleston,
and I'm just smittening in love with the food.

Speaker 5 (51:23):
When did you fall in love with food?

Speaker 4 (51:25):
When did you realize that this is a path and
an industry that you just are all about and in
love with as much.

Speaker 5 (51:30):
As you are.

Speaker 1 (51:31):
Yeah, that's a great question.

Speaker 2 (51:32):
I think I fell in love with food, probably from birth.
You know, in the South, we raise all of our
children to be perfect entertainers, and that means making drinks,
making food, inviting people, being very open and friendly. And
I just grew up in and my parents are divorced young,

(51:53):
so I grew up in two different sets of households
where I spend a ton of time with my grandmother
on my dad's side, and she was a mom to
five boys.

Speaker 1 (52:02):
So she never took off.

Speaker 2 (52:04):
She wore a house coat, not even an apron, and
she never stopped cooking. And there were biscuits at every meal.
There was rice and gravy on the table. And you know,
she was very humble and didn't have a lot of money,
but made the most amazing food with little And I
think I just fell in love with the whole nurturing

(52:25):
and entertaining and feeding people because it was an expression, right.

Speaker 4 (52:29):
I mean, y'all are some of the most hospitable folks
in the country. And I can say that as someone
from Misissippi Louisiana, And you're right, it seems like it's
biscuits are not just for bacon, egg and cheese in
the morning. Can they pair beautifully with everything? And they're
on every dinner table as well. Yes, you know, and
it's a Southern staple. But you've managed to perfect this
concept and this cuisine.

Speaker 1 (52:50):
Thank you.

Speaker 5 (52:51):
How that was it?

Speaker 4 (52:52):
Just like, is it a family recipe that you were like,
let's fuck with it, let's add seven more than sticks
of butter? Like, how did we get to this place
where you're the queen of biscuits?

Speaker 2 (53:01):
That's fucking that's such a nice moniker. I don't think
about that a lot, but I forget that. I've been
doing it for twenty damn years, so I better be
good at it, right. But it wasn't always that easy,
And I think when you that was Biscuits have just
been in my life forever on both sides. My mom
made them in her catering business, my grandmother made them
because biscuits serve everyone.

Speaker 1 (53:23):
They don't need to be fancy.

Speaker 2 (53:25):
They can be from the most humble beginnings, and they
can be forty nine cents at the gas station or
at the roadside stand, and they are just as delicious
as the one served on a sterling tray at the
President's at the White House.

Speaker 1 (53:39):
So I think that's.

Speaker 2 (53:40):
What I love about them, because they speak to everyone,
and biscuits are not just for Southerners, They're for everyone.
And I knew that I wanted to start a business,
but I wanted to be a mom too, and I
wanted to have I didn't want to be stuck in
a restaurant, and now I have two, but that's a
whole nother story.

Speaker 5 (53:56):
And a catering business.

Speaker 2 (53:58):
Like now, I've got an amazing team of people that
helped me do that. But I knew that I wanted
to have a I thought it was a side hustle.
I didn't have these grand ideas to have biscuits and
grocery stores. I just wanted to raise our daughters and
be able to be involved in culinary and I wanted
to authentically make great Southern food and biscuits for my

(54:18):
love language.

Speaker 4 (54:19):
It's almost a labor of love too, because it's an
arduous process. You know, we have some pastry friends back
home and it's in the same ven as Cresslant, you know,
where it's like there's there's steps, it's a methodical process.
There's temperatures that have to be gauged, whether it's the
fucking butter or like, it takes a lot, but it's
you know, it's kind of like one of those things
where it comes from humble beginnings and you can either

(54:41):
church them up or leave them be and they dance
all the same.

Speaker 1 (54:43):
You know, that's right.

Speaker 5 (54:45):
But here to kind of differentiate yourself in a.

Speaker 4 (54:48):
Place like Charleston, which is home to so many not
only great chefs and culinary like the whole culinary scene,
you managed to create a differentiator with something that is
on every table in this country.

Speaker 1 (55:00):
Yeah.

Speaker 2 (55:01):
I think we got really lucky with timing before the
Love of Charleston came about. I mean, of course I'm
from here, so I always loved it, but there weren't
always amazing restaurants here, right, I mean, it's fair roll
up doors, Jimmy Dngates. My parents took us everywhere. I'd
be in the bar with them. I mean there was
like hot dogs and popcorn and cold you know, ponies

(55:21):
of Miller Lite.

Speaker 1 (55:22):
It is good food. But it wasn't.

Speaker 2 (55:24):
Always like this, And so I think I got lucky
with the timing and the culinary evolution that has happened
in Charleston, and it just keeps getting.

Speaker 1 (55:31):
Better and better and better.

Speaker 2 (55:32):
And now I feel like I should probably step up
my game because I'm just making biscuits. I mean, people,
it's just unbelievable what's happened in the city. And if
you haven't been here, you need to come because this
rivals New York and LA and Miami. Like some of
the best chefs in the country are here.

Speaker 4 (55:48):
I couldn't agree more and everyone I feel like, I
don't know if it was Anthony Bourdain having Sean Brock
getting drunk at wafast, and now, you know, that was
light years ago at this point, you know, and it
has evolved. The first time I came here was twenty
years ago when I was in college kind of.

Speaker 5 (56:04):
Date myself there.

Speaker 4 (56:05):
But at the same time, at that point we were
coming just to like chase women and artie and you know,
and it's a fun vivacious scene in the community, and
it's easy to kind of navigate.

Speaker 5 (56:17):
Walk across the street and you can find a great bar.

Speaker 4 (56:19):
You know, go down you know, two blocks, there's ten
restaurants that you will be smitten with. Yes, And so
you know, being a part of that evolution, it's really righteous.
And so I feel like we'd be remiss if I
didn't ask you, like, what's on the horizon? Obviously you
mentioned you didn't plan to have two restaurants. I alluded
to the catering business. You have biscuits all across the country.
But like, what's on the horizon After this weekend and

(56:41):
all these people leave, y'all get back to the grind
and there's people here all the time, shopping, walking.

Speaker 5 (56:46):
Through the streets, college kids galore. What's next for Carrie
and the failm.

Speaker 2 (56:52):
I mean, we're just continuing to have slow and steady growth.
We're growing our e commerce business. We hand A lot
has changed about the business. The one thing that hasn't
changed is we still make them all by hand. So
we went from making you know, a couple hundred a
month to now, you know, twenty thousand a day, and
we're baking them, packaging them, shipping them to Whole Foods

(57:13):
National where you can get them in your freezer door.
You can order them on our e commerce site. You
can ship them as gifts. You can have them for
your Thanksgiving suppers. And if you don't want to make
the biscuits, then we've made them for you. All you
do is wrap them in foil and re heat. If
you want to make the biscuits, we have the mix
and we teach you how to do it on all
of our Instagram accounts.

Speaker 1 (57:30):
So you know, I just want to continue.

Speaker 2 (57:32):
To spread the love of biscuits, the knowledge of biscuits.

Speaker 1 (57:36):
I want more people to eat biscuits.

Speaker 2 (57:38):
And I've always said if I could just get everyone
to eat at Cali's biscuits, then you'll understand the taste,
the texture is different than anything except maybe your your
mom or your grandmama.

Speaker 4 (57:48):
I disagree whole Harley, my grandmother and mother. To hold
no candle to you. And at the same time, you're
exactly right, like when you try this, it's like fuck,
sister Schubert.

Speaker 5 (57:58):
And right, you know, I'm actually I love.

Speaker 4 (58:00):
A Parker House or a Yeast Roll as much as
the next person, but yours is just so decadent and
like those layers of flavor, the butteriness, and like.

Speaker 5 (58:09):
It's just it's wonderful.

Speaker 4 (58:10):
And as we get into the holiday season, I let
y'all we've been Sister Schubert, you know folks growing up.
I'm switching my team Allegiance. Y'all are going to see
them on ourt Thanksgiving in Colorado. Yes, I swear to god.

Speaker 5 (58:22):
These things were revolutionary. I was like, can I talk
to her? Can I meet her?

Speaker 4 (58:26):
And I've been bothering this shit out of carry for
the last two days.

Speaker 5 (58:29):
It's actually been quite fun.

Speaker 1 (58:30):
I love it. Nothing makes me happier. I mean, I
love that you are.

Speaker 2 (58:34):
You get it, You understand like why I'm so passionate
about it. Twenty years in and I still just want
to feed more people biscuits because I feel like you do.

Speaker 1 (58:43):
I think they're life changing.

Speaker 5 (58:45):
I mean, everyone agrees. You had lines around the corner.
Your place is bustling all weekend.

Speaker 4 (58:51):
There was a line to get both the pickled triump
and you'll haven like a sweet one yesterday.

Speaker 1 (58:55):
In a seat biscuit.

Speaker 2 (58:57):
So we're bringing in the culinary heritage of Charles d
folding it into a dough making this sweet shortcake biscuit,
which is really fun.

Speaker 4 (59:04):
I mean, you've knocked it out of the park. It's
GREATY can't they can't. I'll think it's picking up.

Speaker 5 (59:09):
Okay, so we would be idiots if we didn't.

Speaker 4 (59:11):
Let's tell everybody how they can not only follow along
on social media so they can learn how to do
the at home process, but also how we can buy
them online. You mentioned Whole Foods already, but give us
a quick rundown before we dive into some personal questions.

Speaker 2 (59:24):
Yeah, so you can go to Cali's Biscuits dot com.
You can order anything from our seven to eight flavors
of biscuits. We dropped surprise drops every month of crazy flavors,
Pimenta cheese biscuit mix jam. I mean biscuit crackers, which
are now available nationwide in publics, which is the leftover
dough that we roll thin and so there's no waste,

(59:46):
and we make biscuit crackers, which I need to get
you some of those. So it's just a great like
Southern sideboard website where you can send gifts, buy your
own stuff.

Speaker 1 (59:56):
They freeze beautifully, they last forever.

Speaker 2 (59:58):
And then you can tell everybody you made it and
you just put a little flour on your face and
then you come out and you're like, look at these
biscuits I've made. I've made you cinnamon, I've made you
cheese and chip, country ham sausage, all the things.

Speaker 5 (01:00:08):
I mean, I love it. I love how you said,
you know, just fake it till you make it. With
the flowers.

Speaker 1 (01:00:12):
Yeah, a little dab of flower come out.

Speaker 2 (01:00:15):
Make everybody be like, oh my gosh, I've been working
all day on these biscuits for you.

Speaker 1 (01:00:19):
You got to get some credit.

Speaker 4 (01:00:20):
For that, right, I'm gonna I'm gonna steal that and
just walk around with like a rolling pen, be like,
you'll like them.

Speaker 5 (01:00:25):
I made these, yesh, we don't.

Speaker 1 (01:00:27):
Mind if you take the credit.

Speaker 2 (01:00:29):
And then we're always like educating, having fun recipes, like
coming up with things like key lime biscuits, banana pie biscuits.
We just did a martini biscuit with a dirty blue
cheese olive pinwheel situation. Like, biscuits fuck are everything. I mean,
they can be just about anything. It's a plain canvas.

Speaker 4 (01:00:50):
The versatility, I mean, I didn't even know you had
that whole repet in your repertoire.

Speaker 5 (01:00:54):
But like the Martini. You have me hook line.

Speaker 2 (01:00:57):
Yeah, because I like a Martini, but I can't drink
one every day. So I was like, I need to
make a biscuit out of a dirty Martini.

Speaker 1 (01:01:03):
Right.

Speaker 2 (01:01:03):
It's a genius, perfect appetizer for Thanksgiving and Christmas.

Speaker 4 (01:01:07):
I love it as well as Martini's as someone who
does have one everything.

Speaker 1 (01:01:11):
God, I love a Martini.

Speaker 5 (01:01:12):
Let's get out of here and go get one.

Speaker 4 (01:01:14):
But before I get you out of here, I want
to ask you some personal questions. So we'll have you
take off the calis. I guess we usually say hat,
but I'll say.

Speaker 5 (01:01:21):
Apron and we're just gonna ask carry some personal questions.

Speaker 1 (01:01:23):
Okay, you're right, I think, Oh gosh.

Speaker 5 (01:01:25):
Okay, go okay. If you were what's your favorite isle
in the grocery store?

Speaker 4 (01:01:29):
You can't say the biscuit section of the frozen foods.

Speaker 1 (01:01:32):
Oh.

Speaker 2 (01:01:33):
I can't say the frozen section, no, because I know
you have more in your repertoire than just biscuits. I
would actually say my favorite aisle is probably the produce aisle.

Speaker 4 (01:01:45):
You'll have quality, Like I mean, public is great, I'm
gonna go pub sub.

Speaker 5 (01:01:49):
I would go to the deli.

Speaker 2 (01:01:50):
Oh, Delia I don't eat pub subs, but I can
appreciate one on a boat with you know, in the summer.
But that's not where I'd like to I really really
love to make my own sandwiches. But I love all
the produce, fruits, vegetables, all that's kind of where I
tend to shop.

Speaker 1 (01:02:09):
That in the freezer.

Speaker 5 (01:02:10):
I'll give you on good, say good, thank you.

Speaker 1 (01:02:13):
I gotta have my greens because I'm meaning so many biscuits.

Speaker 5 (01:02:15):
Yeah, you know, just a nice little you know, tit
for tat.

Speaker 4 (01:02:18):
Everyone's always like stay so lean, and I'm like, I
lie and say I work out, but really I just
fast on.

Speaker 5 (01:02:24):
The weekends and partying. Okay, So the next one, If
you were a dinosaur, what dinosaur would you be?

Speaker 2 (01:02:29):
I have a question about this. So is a Tasmanian devil?
Technically is that a dinosaur ish or not?

Speaker 5 (01:02:36):
I don't think so, But that would be who I.

Speaker 2 (01:02:39):
Was if you were describing my personality. But then I
would say a pterodactyl.

Speaker 1 (01:02:42):
Okay, terodactyl. I love a pterodactyl.

Speaker 2 (01:02:45):
The views are greater, yes, yes, all lean. You can
get the teat the tree leaves on the top.

Speaker 5 (01:02:52):
Yeah, yeah, and they probably pescatarian. You swoop down to.

Speaker 2 (01:03:00):
Done.

Speaker 4 (01:03:01):
All right, it is Martini times. So this is the
last question of the day. You've probably been busy as
a bee between working the floor of the Food and
Wine Classic.

Speaker 5 (01:03:10):
You just finished a seminar. I heard people coming out.

Speaker 4 (01:03:12):
They were like, oh my god, I want to make
sausage biscuit, our sausage gravy like and they're like, we
can do it. So this one's a personal question. But
let's get to the cocktails. It's called the Last Supper.

Speaker 5 (01:03:23):
Okay, last question. It's presented by our friends over at
Maroaki Cannabis.

Speaker 4 (01:03:27):
Muraki has wonderful flowers, vapes, concentrates, and pre rolls.

Speaker 5 (01:03:32):
Well, I know it's not legal here in South Carolina.

Speaker 4 (01:03:35):
I'll happily mail it to you if you want it,
just bling twice so that the FBI doesn't hear it.

Speaker 5 (01:03:41):
It's the last supper.

Speaker 4 (01:03:42):
You get three people dead or alive to join you
for your last supper.

Speaker 5 (01:03:45):
We want to know what you're eating. They cannot be
friends of family. What three folks would you have join you.

Speaker 3 (01:03:50):
For your last supper?

Speaker 1 (01:03:51):
Oh my god?

Speaker 5 (01:03:52):
Or our last supper?

Speaker 2 (01:03:53):
Since it's our last supper, Okay, well, let me just go.
I gotta think about the people. So I'm gonna start
with the meal. The meal be a perfectly roasted chicken.
Then you take the drippings, you make the most luscious
gravy over rice, butter, beans, buttermilk biscuits, savory time butter.

Speaker 5 (01:04:14):
I love you. I think that's my favorite person I've interviewed.

Speaker 2 (01:04:16):
It.

Speaker 5 (01:04:16):
That sounds so good.

Speaker 2 (01:04:17):
I mean, a roast chicken is definitely my last meal.
I mean, people are gonna think I'd say fried chicken
because I'm from the South.

Speaker 1 (01:04:23):
At a roast chicken. There's just nothing better than that, right.

Speaker 4 (01:04:26):
To be honest, there's not a chicken that I turn
it away, like whether it's I mean, funk, I don't
give a shit black in it, grilling, yeah, fry it like.

Speaker 5 (01:04:34):
I do not how to discriminate. I fucking love it.

Speaker 4 (01:04:36):
And when you how you said it over a bed
of rice with the drippings used for gravy and lime
of beans. We don't see a lot of that representation
out butter then yeah, you mentioned like fuck runs of
butter and dang gas buttermilk biscuit.

Speaker 1 (01:04:48):
Uh huh.

Speaker 5 (01:04:48):
I know who's gonna be eating this Schmorgasbord with.

Speaker 2 (01:04:50):
You, Okay, So I would definitely say, I just finished
this amazing book about this woman named Marjorie Merryweather Post.

Speaker 5 (01:04:59):
Okay.

Speaker 2 (01:05:00):
She is of the Post family, and I'm obsessed with her.
I really want to know more about her. She has
she invented frozen food, by.

Speaker 5 (01:05:08):
The way, Okay.

Speaker 2 (01:05:09):
So I love I love the whole story about her.
And she also designed Mara a Lago so all these things,
so I just love her. She was an entrepreneur, she
was amazing, just this amazing woman. So she would definitely
be at my table.

Speaker 5 (01:05:22):
So she knows where the files of the FBI files are.

Speaker 1 (01:05:24):
I'm sure she knows. Yeah, I'm sure she knows.

Speaker 5 (01:05:27):
And that extra bathroom.

Speaker 1 (01:05:28):
Yep, yep yeah.

Speaker 2 (01:05:30):
And then I would say Eleanor Roosevelt because she's a
bad ass and I just love everything that I read
about her.

Speaker 4 (01:05:37):
I'm noticing a trend of trailblazing women. Yes, it seems
like you are. You would be in good company at
that table, as you will see. Who's the last guest.

Speaker 2 (01:05:44):
That will be I mean, the last one is an
ex con and the biggest badass bitch in the land.

Speaker 1 (01:05:49):
Martha Stewart of course.

Speaker 3 (01:05:52):
I didn't know.

Speaker 5 (01:05:53):
I was like x KHN, Yeah she is.

Speaker 1 (01:05:56):
She is a badass.

Speaker 4 (01:05:57):
She really is.

Speaker 5 (01:05:58):
Have you had the pleasure of meeting her? I feel
Jill's I have met her.

Speaker 1 (01:06:01):
I've been on her show.

Speaker 2 (01:06:02):
She did this thing called Doers into Dreamers, Dreamers into
Doers and it was like a contest for business owners
and I was one of the ten finalists.

Speaker 1 (01:06:12):
How cool is that?

Speaker 3 (01:06:13):
That's coolest shit.

Speaker 4 (01:06:14):
I know this episode would gone thirty more minutes, like
have you ever gotten it?

Speaker 5 (01:06:18):
We love her because of how she's leaned into a
relationship with.

Speaker 2 (01:06:21):
Snoop, and I was gonna say she could bring Snoop
along and I would not be sad about that for
one minute.

Speaker 4 (01:06:26):
I mean, and everything about her she's so charismatic and
like fun loving and then like I see videos of
her like in the eighties and she's like our fucking
like fire went out. So she pulls the catering light
out and she's just like melting chocolate and she's like,
they're not gonna know they're six bottles deep. Like she's
lively as well, Like I feel like you've got a
table of badass women and you for sure have.

Speaker 5 (01:06:48):
You're the head of the table.

Speaker 4 (01:06:49):
You're a lead at your trailblazer yourself. Thank you, and
I had a pleasure and a blast goofing off with
you this week. So thanks for letting me take some
time out of your day and for good for putting
up with my bullshit.

Speaker 1 (01:06:59):
I'm so glad we met. Thank you so much.

Speaker 5 (01:07:02):
Can I go buy you a martini?

Speaker 1 (01:07:03):
I would love it. Let's go, Let's go.

Speaker 5 (01:07:07):
Y'all, stay high, stay high.

Speaker 4 (01:07:09):
I love you.

Speaker 1 (01:07:10):
Thank you.

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