October 8, 2025 • 41 mins
On today's episode presented by NOBO Dispensary & Meraki Cannabis, we are talking all things juice. From the Hills of Tuscany to the heart of Denver, Festa del Chianti Classico is set to transform the Mile High City into a celebration of one of Italy's most iconic wine regions. We sat down with the Queen of Chianti, Carlin Karr of Frasca Hospitality Group to talk all about this year's festivities... from trade tastings to sit down suppers with the winemakers, this episode and festivity is not to be missed.
After tuning in to the pod, hop on the interweb superhighway and grab your tickets to join the fun!
Also, if you have been convinced to jog against your will, email Kip@stoned-appetit.com and together, we can stop this torturous behavior (kidding, we love Bobby no matter what hobbies he keeps) 😆
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
After tuning in to the pod, hop on the interweb superhighway and grab your tickets to join the fun!
Also, if you have been convinced to jog against your will, email Kip@stoned-appetit.com and together, we can stop this torturous behavior (kidding, we love Bobby no matter what hobbies he keeps) 😆
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana, and these is
looking behind.
Speaker 2 (00:14):
It are the most important jobs talking dinology in ninety day,
the records on marijuana and the Washington Office and Narconic
Division gstually build a small coner like that today they built.
Speaker 1 (00:27):
Pattern Welcome ladies and gentlemen, Coloradians and everyone that's mort
enough to listen from the outside.
Speaker 3 (00:36):
One of the most amazing plants we've ever discovered.
Speaker 2 (00:40):
The pott talking the trippers, the glass opis, the hip books, all.
Speaker 4 (00:45):
Gathered in secrecy, and Flying Eyes a Company.
Speaker 5 (00:52):
All right, y'all, you hear noise.
Speaker 1 (00:55):
We're coming to y'all live on location from one of
our favorite restaurants in town with one of our favorite
people in town.
Speaker 5 (01:03):
But before we dive into that, CB, are you ready
for the Interview.
Speaker 4 (01:07):
Of the week, dude, I'm so ready. You know what's
funny is the last time we were here, you were
you weren't able to attend. This was way back in
the early days. I was up here with Sam and
the old executive chef Ian. We interviewed him like many moons.
Speaker 1 (01:24):
Against Seven and a half years ago, we did an
on site location from Tavernetta. Well today, we're sitting down
Chris with a repeat offender. Akay, a second time guest
of the pod. I'm gonna call it the Queen of Kanti.
Speaker 5 (01:39):
It may take some umbrage in the world of Italia,
but I truly believe it to my core.
Speaker 1 (01:45):
A second time guest, Carlin Carr, the wine director of
Frosco Golf Club.
Speaker 5 (01:50):
Everybody Golf Club. Carlin, thank you so much for taking
the time to join us.
Speaker 6 (01:56):
Thank you for having me.
Speaker 3 (02:00):
On that right.
Speaker 1 (02:01):
Last time we did it in our Rapee Dungeons studio,
but now we're gonna do it in the fun lively
grounds of Tavernero, which is going to be the home
base for the topic of discussion today and the festivities
that are upcoming next week. So I apologize for any
background noise, but we'll dive through all of that.
Speaker 5 (02:21):
I'm really good at editing now. Shout out to Zaye,
we miss you.
Speaker 6 (02:26):
Yeah. So the event that.
Speaker 3 (02:28):
We're talking about is Pestadel County Classico. I'm so excited
about third year that we're doing it.
Speaker 5 (02:35):
Okay, So before we dive into that, I want to
ask you what the fuck have you been up to?
Speaker 1 (02:40):
I haven't seen you nearly as much this summer, at
least since June at.
Speaker 4 (02:44):
The food and when we went to all their seminars.
Speaker 5 (02:47):
We're pretty much.
Speaker 1 (02:47):
Regular and shout out to us, Shout out to us.
Speaker 6 (02:53):
In d Shout out to you for sure, star students.
Thank you.
Speaker 5 (02:56):
Yeah.
Speaker 6 (02:58):
Yeah, well it was a great summer.
Speaker 3 (03:00):
Lots of golfing and lots of running because I did
the Boulder thon this weekend.
Speaker 6 (03:07):
Okay, first time running really yeah, in a race, So
you and.
Speaker 1 (03:11):
Chris will be able to relate to this. But I
saw your post on social media and it begs the question,
is this a hostile work environment? Is Bobby forcing his
employees to run fucking marathons? No?
Speaker 5 (03:24):
I know his love and affinity for jogging, but it
seems like more and more the team are on board
with this. It's bullshit. Running is bad for you. I
can't believe people are doing this.
Speaker 3 (03:36):
No, I think it's trending for sure, but no, Bobby's
not forcing anyone to do it. It's a I think
everyone independently is doing it, and then you know, Bobby's
just very encouraging of it.
Speaker 1 (03:49):
What did Bobby say when you told him you were
going to run the Boulder toon this weekend.
Speaker 6 (03:55):
Is that what we call it?
Speaker 5 (03:55):
Is it the Boulder Thon?
Speaker 4 (03:57):
Yeah?
Speaker 5 (03:57):
Yeah, that sounds like Toyota Thon.
Speaker 3 (04:00):
So to be clear, I ran just the five k,
which is like the minimal amount that you can do.
Whereas I had a great bartender from pizzeriah run ran
the full marathon.
Speaker 6 (04:11):
Bobby and our brand director ran the half.
Speaker 3 (04:14):
A lot of people did the ten k. Several people
actually did the half marathon.
Speaker 5 (04:18):
It seems like a toxic Ordan environment. Chris, I'm glad
you got out, dude.
Speaker 4 (04:22):
I mean, but I mean they've got shwag now, Okay,
But I will say I think like when I was here, though,
employees formed their own running groups, like they meet early
in the morning to go run. I never joined one then,
but I didn't feel any pressure. But it seems like
with Shwag and stuff, there may be a little more incentive.
Speaker 6 (04:45):
Yeah, the Shwag was a nice surprise that came, like,
you know, the Friday. The race was on Sunday.
Speaker 3 (04:55):
But yeah, I honestly am surprised I didn't start running earlier.
I've been in this company for thirteen years, and it's
like such an intense part of Bobby's life that I'm
surprised that it didn't rub off on me sooner.
Speaker 5 (05:10):
I say, when you told him I think I'm.
Speaker 3 (05:13):
Gonna get into this, he his eyes lit up, like
in a way that I've never seen before.
Speaker 6 (05:20):
He was so so so excited.
Speaker 3 (05:22):
He offered to go shoe shopping with me, and he
gave me a beautiful book of the Beginner's Guide to
Running with a beautiful little handwritten note on the inside.
And he's just been so incredibly encouraging. It's you know,
he's a mentor to me in so many ways and
a good friend. So it's been awesome to see him
encourage my running journey the way that he has.
Speaker 5 (05:44):
I'm glad he would earn.
Speaker 1 (05:46):
That night told the Nacre, he was like, I'm just
so proud.
Speaker 3 (05:52):
I was actually like, you know, because I just started
this summer and like at the beginning of the summer,
I couldn't even run a quarter mile. Okay, I'm telling you, like,
I've never been able to run my whole life. And
I was like, man, I don't know if I can
do it, and he's like, you can do it, you
can do it. And when I said, I don't know
if I can sign up for the Boulder tho on
like I'm not really at that distance yet, and he's like, yes,
(06:13):
you can't, Dennett, We'll do it with you. So, you know,
because he knew he was gonna do further than the
five k. Yeah, but he's like, I'll find someone to
run the five k with you, like he was so
he was like, you gotta do it, Like he's so
encouraging that it's like I had to do it.
Speaker 6 (06:29):
I had to do it.
Speaker 1 (06:30):
And I mean, obviously it was in jest that it's
a toxic work environment, as I hate working out, but
Bobby does have that infectious personality.
Speaker 5 (06:38):
While he's like he's he'll be so proud. When he's
so proud of you, it's like you can feel it
in your like your deepest core. You're like, yeah, yeah,
that's an animal.
Speaker 3 (06:47):
Second shade, I have to tell you why I initially
really wanted to start running is I'm you know, I'm
pushing forty turning forty this year.
Speaker 5 (06:56):
You aged so much better than us who are also
in the well, thank you. We both looked like an
old leather shoe.
Speaker 3 (07:03):
Well I feel like one, and I my hangovers have
been getting so bad, like I can't even drink two
glasses of wine anymore without feeling completely wrecked the next day.
And I'll travel with Bobby in Italy and he can
drink so much more than me, and he's, you know,
a lot older than me. And so I'm like, maybe
(07:24):
it's the running, you know, maybe it's like because your
metabolism is totally different when you run a lot, you know,
you just metabolize completely differently. And so I'm like, Okay,
I have to figure this out. I have to be
able to drink wine because this is my chosen career.
I can't be like wrecked the way that I am.
(07:44):
And so that was really like a big catalyst for
me to figure it out. It hasn't changed it for
the record, yeah at all.
Speaker 4 (07:55):
Hangover, I think it's torment. And I think like there's
got to be runs that Bobby goes on after like
tasting a bunch of wine and running those ten eylers.
He can't feel that great. Like I think you just
pushed through and you realize that, like you made that decision,
but you gotta run, and I think you just suffered
through the consequences.
Speaker 1 (08:15):
Okay, So y'all were in Italy, y'all we'll talk a
little bit about Ben Benito at the end, as we're
here to talk about Kiyati specifically here in a minute.
But watching the living vicariously through both of y'all social
media is when y'all are doing y'all's work Roalms in Italy,
he's like jogging through these old towns.
Speaker 4 (08:34):
And then when we do the.
Speaker 1 (08:35):
Seminars at other food and festivals, no big deal shout
out to UK waking up early and.
Speaker 5 (08:40):
Drinking six classes of wine? Is it for the faint
of art? He talks about.
Speaker 1 (08:44):
It's like, you know, it's only a twenty two minute
jog and then you land in this fucking ivory and
vines and all this.
Speaker 6 (08:52):
So he makes it.
Speaker 1 (08:52):
Sound so majestic that I can see why you would
want to maybe take it up. But at the same time,
having that interior motive of maybe it'll curve my my
hangovers is always a nice little added bonus.
Speaker 4 (09:06):
Also, y'all missed a really big opportunity to get some
promo videos of you and Bobby shopping for running shoes.
That would be that would be content gold content director.
Speaker 5 (09:16):
I mean, I'm showing of our the influencers in town.
Would pay money to do. Be rare that they'd pay
for something.
Speaker 1 (09:23):
I really love to follow y'all around, because y'all are
y'all are, in fact wizards of your craft.
Speaker 5 (09:29):
And I think that's probably a great segue into what
we're about to navigate. Chris.
Speaker 4 (09:33):
Yeah, and also let's put Bobby on notice. I think
he should play around at golf with Carlin. I think you,
I think you came through, and I think he needs
it because you know, he listens to us. So if
you're hearing that, we're gonna look for that next golf round.
Speaker 1 (09:49):
And to be honest, Chris and I will both sign
up to do a half marathon with Carlan if you
let us need the second car and a force them
on the course. So if you really about that life, Bobby,
you can get Kip off the couch and Chris back
onto the streets just by letting us play golf with
you one time and we'll pay for the round any
(10:10):
course you want we.
Speaker 5 (10:11):
Go to fucking broad with I don't care.
Speaker 6 (10:14):
I will take you up on it, for sure.
Speaker 5 (10:16):
I knew we had. Carlin's a hell of a golfer.
Speaker 1 (10:18):
Don't let her tell you howtherwise, Okay, let's talk about
the nitty gritty.
Speaker 5 (10:22):
The Classico starts next week. Yes, but for those that
don't know, give everyone a quick run down.
Speaker 1 (10:29):
What is your job here at the Frosco Hospitality Group
and what is the Classica?
Speaker 3 (10:35):
Yes, so my job at Frosco Hospitality Group is I'm
the Wine and Beverage Director for all of our restaurants.
Speaker 6 (10:44):
We have six restaurants, and.
Speaker 3 (10:47):
So I buy all of our wine and I oversee
all of our samoier and bar teams, which is a
great job to have. And I lead our wine and
beverage education and I work with our manager teams.
Speaker 4 (11:03):
And how long have you been waiting?
Speaker 3 (11:04):
I've been here for thirteen years, so I've opened all
of our restaurants.
Speaker 6 (11:09):
Outside of Rosston.
Speaker 4 (11:11):
That's incredible. That's that's longevity.
Speaker 5 (11:15):
That's a tenure.
Speaker 1 (11:16):
Now, that's a tenure that everybody wants to achieve, because
I think CB can attest to it.
Speaker 5 (11:23):
You know, he was a former employee.
Speaker 6 (11:25):
Right back in the day.
Speaker 5 (11:26):
But y'all have a quality of retention.
Speaker 1 (11:28):
Oh you know, I come in here six seven times
a week and I see the same familiar faces year
after year. My dad remembers his waiter the first time
he came here for Christmas many moons ago.
Speaker 5 (11:41):
It's things like that. You know you're doing something.
Speaker 1 (11:43):
Right by being able to keep somebody around, especially in
this industry for that amount of time.
Speaker 5 (11:49):
But he's also given you the keys to the car
I mentioned earlier. You're the queen of Kyanti.
Speaker 1 (11:54):
You are also pretty much the host of next week's
I mean it's a and who Yeah, we have a
lot on the docket.
Speaker 5 (12:03):
What all is entailed?
Speaker 4 (12:05):
Well, so one thing I want to know is like
what led to start this event before we dive into
what it is.
Speaker 3 (12:11):
Yeah, well, Fusta started because I like during COVID, I
got kind of like I would say a little not bored,
but I was a little like uninspired by wine in general,
or just I didn't I was just feeling like I
needed to reinvigorate my love for Italian wine and just wine,
(12:35):
and so I went to this incredible wine fair in
Italy called in Italy, which is four professionals and it's incredible.
Basically every producer in Italy is there and you can
taste everything. And I decided that first year that I
would focus on Sandio Vese because I love Sandia Vese,
(12:57):
but I wanted to like really become more of an
expert at it, and I spent like five days only
tasting Sandi Visa, and I tasted everything, and then I
kind of left thinking of this amazing Burgundy event that
(13:18):
Bobby and I work every year called La Palais, and
it's an event that celebrates the region of Burgundy in
New York where all these incredible producers from Burgundy come
to the States and you can taste current releases, and
then all these collectors of Burgundy come together and celebrate
(13:41):
the region and it's a big party. And I thought,
why isn't there something like that for Italian wine in
the United States, and specifically for the region of Chianti. Classico,
which is the oldest region in the history of wine,
was the first appellation in wine, and it has so
(14:02):
much history, it's organic, it's there's so much to offer
from the region of County Classico. But I think it's
just totally misunderstood. And so I reached out to the
to the region itself, to the to the growers association,
which is the Consortio, and I basically pitched them on
(14:24):
this idea of having a bunch of producers come to
Denver and doing like a festival, doing a what you
call it festa because that's essentially party in Italian del
conti classico. And they were all about it. They said
that sounds great, and we did the first year. I
pitched it to them like in July, and we did
(14:44):
it in October. It came together super fast, and that's.
Speaker 1 (14:49):
Gotta be a little painstaken, yea quickly, But it seems
like you've got not only a whole region, but the
growers GUILDEA and the Association of the Farmers of the Area. Yeah,
hook line and sink or what was that sales pitch?
Was it like, spread your love to America. We're all
fucking idiots. I want you to show the passion you
(15:11):
gave me to others.
Speaker 3 (15:13):
I just said, you know, I think like, you know,
you spend money as an association doing like trade events
in New York and probably like San Francisco, but you
you forget about the middle of the United States, and
Colorado is a wine market that for Italian wine is
actually a really strong market.
Speaker 6 (15:32):
So you should you know, we will host these events
and I'll like do all the heavy lifting, and I
think this could be really great.
Speaker 3 (15:39):
And so they what's the way that it works is
they the producers have to vote on it, and they
did and.
Speaker 6 (15:47):
We made it happen and it was actually like a
huge success.
Speaker 3 (15:50):
So we did it the year after we took last
year off, and then we're doing it this year and
it's awesome. We do seminars and a walk around tasting
which is open to trade and consumers.
Speaker 6 (16:02):
And then dinners.
Speaker 4 (16:04):
Okay, so real quick, why why do you think like
Kiyanti Classica is misunderstood or why do people have like
maybe reservations or just don't think it's like for them.
Speaker 3 (16:18):
Yeah, well, Kanty Classico has gone through some like historical
kind of hiccups, Like in the in the seventies, it
wasn't the best wine that it could be, and that's
for a number of reasons. But like the term fiasco
is refers to an old bottle shape of Kianti classico, but.
Speaker 4 (16:40):
Oh with the candles in them, the jug.
Speaker 6 (16:44):
That is that like wrapped in in straw. But it's
no coincidence.
Speaker 3 (16:48):
It was a fiasco truly historically, but it's it's evolved
so much. And so that's also why I was so
passionate about doing this event because Kanti Classico today is
in the best possible place that it could be. The
wines are so high quality, so delicious, and overperform for
their price. I truly believe that it's like the best
(17:09):
value in the whole world of wine.
Speaker 6 (17:12):
And I mean I taste so many wines all.
Speaker 3 (17:14):
The time, and my job as a wine buyer is value,
you know, finding the best wine for your money. And
I know that Hyanti Classico is so good for what
it is, and so I just think it's so misunderstood.
People often think of it as just like shrill or
(17:38):
acidic or not the most delicious wine. But that's not
the case. It is They've gone through a huge generational shift.
The farming is incredible, the wine is delicious, and it
just needs more attention.
Speaker 4 (17:51):
And like, yeah, like you said, like it's not just
a food wine, right, Like you can drink it just
to have a bottle of Yeah.
Speaker 3 (18:00):
So many different styles, Like you can have one that's
like comparable to a style like Crue Beaujelat, or you
can have one that's really serious and has some new
oak on it and is great for like a kind
of more new world style.
Speaker 6 (18:13):
NAPA cabernet drinking type of drinker.
Speaker 4 (18:18):
Okay, so for this year's event, how many like producers,
how many wine people are going to be Here's what's
the deal with the seminars and all that.
Speaker 3 (18:28):
Yeah, so we have twenty seven wineries from the region
represented and of that twelve producers will be here the
whole weekend.
Speaker 6 (18:38):
Like for our dinners and work in the room and
all of that.
Speaker 3 (18:43):
But the way it works is that the first day,
so it's a Friday and Saturday, the seventeenth and eighteenth.
The first day Friday, we start with a seminar in
the morning and then we go into which is a
really great like deep dive. We have three seminars all weekend,
(19:05):
two on Saturday, one on Friday, and then also on Friday,
we have a walk around tasting, so that's where you
can experience all twenty seven wineries. Each winery will have
like about three wines to taste, so there's no opportunity
that you can have to taste that many wines.
Speaker 5 (19:21):
So obviously we're trades people.
Speaker 1 (19:23):
We've gone in multiple seminars with you and Bobby, so
we're pretty much professionalists. But is this kind of those
kind of the walkarounds and the seminars themselves. Is that
specifically for members of trade that are maybe working in
other restaurants in the community, wine buyers at liquor stores,
things of that nature.
Speaker 5 (19:43):
Are they also for the clubs like what Chris and
I actually are. What is break them down?
Speaker 3 (19:48):
For the walk around tasting is for the first portion
of it is trade only and free to the trade.
The second portion is ticketed for non trade people, so
we're selling tickets to that.
Speaker 6 (20:03):
On the second portion, the seminars are ticketed. Okay, Yeah, there.
Speaker 4 (20:09):
Are Okay, And just like go into FROSCA, if.
Speaker 3 (20:13):
You go to any of our restaurants websites, there's a
tab at the top for the FESTA website where you.
Speaker 4 (20:20):
Can buy two. And so with all these producers and
wineries coming in for the seminars and the dinners, can
most of their wines be found on your wineless here
at the restaurants.
Speaker 6 (20:33):
Yeah, most of them can.
Speaker 3 (20:35):
And then also we're going to have retail sales sheets
at all of the events, so you can buy any
of the wines through us and.
Speaker 6 (20:45):
We'll fulfill those orders in the week's following. So if
you really love anything, you can you can buy the wines.
Speaker 5 (20:52):
See, so I mean they're here to help while we
also get snoodled.
Speaker 4 (20:56):
Yeah, oh my god, that's incredible. Okay, So, like, what's
like for the walk around kind of tasting? What's that?
What's the price for that? How long does that last? Yeah,
we'll come back to that.
Speaker 3 (21:09):
Yeah, I'm sorry, I just want to double check, but
I think it's super Reasonable's under one hundred dollars.
Speaker 4 (21:14):
Oh wow, that's a steal.
Speaker 5 (21:15):
Yeah, I mean you're gonna get drunk for one hundred dollars.
Speaker 4 (21:18):
Purple tea here we come.
Speaker 5 (21:20):
Yeah wow, there's also dis so the isn't on your ship?
I want your purple tea. We'll drive a.
Speaker 1 (21:28):
Little bit more detail about the dinners whenever we're gonna
get ready.
Speaker 5 (21:32):
My microphone was off.
Speaker 3 (21:34):
All of the seminars are eighty five dollars and the
walk around tasting is seventy five dollars.
Speaker 4 (21:39):
Chris, Yeah, oh wow. And where where is the event
going down?
Speaker 3 (21:43):
All of the daytime events are at the Thompson Hotel okay,
and the dinners are here at to.
Speaker 5 (21:49):
Other nodus, which one is the Thompson.
Speaker 6 (21:51):
That's like where Shaye Maggie is.
Speaker 4 (21:53):
Ah, yeah, no, worries.
Speaker 5 (21:57):
Yeah, Ludo and I get along real well.
Speaker 3 (22:01):
Well, the Thompson has a beautiful venue. The upstairs is
like a great venue for wine, two starings and all that.
It's a great space.
Speaker 5 (22:08):
It is that you the floor and then it's kind
of in the middle of the building.
Speaker 6 (22:11):
Yeah, yeah, it's a great space.
Speaker 4 (22:13):
Okay, you know what, this is just a random question,
but you know what's wild is Okay, you have all
these wineries producers coming in. How hard is it for
them to get all this juice over here?
Speaker 6 (22:29):
They're all distributed here in Colorado?
Speaker 4 (22:32):
Okay, So okay, I was thinking like, hey, we're about
to like go to the airport and we're trying to
be Yeah.
Speaker 3 (22:38):
No, yeah, they can't do that anymore too, because you
can't ship like DHL is like stopping.
Speaker 6 (22:49):
Shipments, you know.
Speaker 5 (22:50):
Is it because of the orange Yeah, the terraffs.
Speaker 3 (22:54):
So like even if they wanted to ship from the winery,
now you can't do that. Like in previous years, maybe
they would sneak some in, but it's not a.
Speaker 6 (23:05):
Go to be sold through a distributor here.
Speaker 4 (23:07):
Have those affected the price of some of the Italian wines?
Speaker 6 (23:10):
A tariff can now? Yeah?
Speaker 3 (23:12):
So if it's imported, it's yeah, but a lot of
here's the thing, like a lot of producers are working
with their importers and they're absorbing the tariffs themselves, so
a lot of wines haven't been We haven't actually seen
an increase, so a lot of wines have increased.
Speaker 1 (23:31):
So shout out to those folks that are taking the
bullet but also screaming about maybe those provent margins that.
Speaker 5 (23:36):
Were once maybe be a little fluffy or a little
bit thinner now. But don't worry, Chris.
Speaker 1 (23:41):
Eventually foreign governments are going to pay for these and
then all the money is going to go back into
the Americans.
Speaker 5 (23:47):
Po're god, we live in a fucked up country.
Speaker 4 (23:50):
We're not getting political day.
Speaker 5 (23:51):
No, well we all.
Speaker 1 (23:52):
Everything's political, whether it's food, whether it's hospitality.
Speaker 5 (23:56):
Good. I'll take an out of one of these. These
are choice. Get a martini, it's great.
Speaker 4 (24:03):
Christ Yeah, I'll do one of those, y'all.
Speaker 1 (24:06):
We're at Tabernatta's Happy Hour. Y'all probably sit on our
social media. Excellent concepts. The snacks are friendly price, they've
got this new martini. We'll get Carland and knows a
kiante before we leave. But Heaven's Tabetsy, this new jard
Nara martini they've got on the menu, so choice, so delicious,
(24:26):
can't stop drinking it.
Speaker 4 (24:28):
Okay, So now that this is the third year, yeah,
and we've kind of gone over the seminars and things
like that, but like what could people expect if they
want to do a dinner?
Speaker 3 (24:39):
Yeah, the dinner is my favorite part for sure. It's
so cool because the producers, so it's a set menu.
It's a like a celebration of Tuscan fare. So you
get delicious manzo as the main course, really traditional Tuscan pasta,
and there's just a of Italians like running throughout the
(25:01):
restaurant introducing themselves to you. It's like so Italian. It's
very festive and lively and you'll never meet so many
Tuscans all in one night.
Speaker 6 (25:13):
But it's not overwhelming.
Speaker 3 (25:15):
It's warm and if you want, you know, if you've
been to Tuscany, if you haven't been to Tuscany, if
you want to go to Tuscany, if you're planning to
go to Tuscany, this is the night for you because
you'll you can ask them like what their favorite restaurants
and Florence are, what their favorite bars are. These people
aren't all like the warmest, most inviting Italians to be around,
(25:38):
and they know where to eat and drink for sure,
and so they're great people to get suggestions from. And
they'll tell you about their family wineries. You know, Kanti
Classico is so amazing because it's so historical. So all
of these producers are multi generational producers that have incredible
histories and their properties and just have so much great
(26:00):
storytelling to share. They can talk to you for two
hours or ten minutes, whatever you want.
Speaker 4 (26:08):
We're just born into the wrong part, I know, and
the wrong famili It's like imagine if your dad was
a wine producer and it's like son, that's you just
need to like be an apprentice and then take over
and put your own spin on it.
Speaker 1 (26:21):
At the same time, you know, we're lucky that we
live in a place and have found ourselves in a
field where we have this opportunity to try learn a
little bit more, et cetera, et cetera.
Speaker 5 (26:32):
My question is going to be like what kind of
cologne and how much do I wear?
Speaker 1 (26:37):
From my experience with the Italians, they fucking love them
some cologne.
Speaker 3 (26:42):
You have, but not wine.
Speaker 6 (26:42):
People like it's a.
Speaker 5 (26:44):
Serious fragrance to stay earthy, keep it kind of like
to their own.
Speaker 6 (26:50):
Well you want it and smell the wine?
Speaker 3 (26:52):
No colone?
Speaker 5 (26:53):
Okay?
Speaker 3 (26:53):
No?
Speaker 5 (26:54):
And are we going to go two buttons out? Three
buttons out? What's the vibe for this?
Speaker 3 (26:59):
Start with just too and then you know after because
drinks just unsnapping it. Yeah, dinner is twelve servings of kyanti.
It's small, but you'll try twelve different county classifics.
Speaker 4 (27:12):
So the belt buckle is gonna get loose.
Speaker 5 (27:14):
I'm not worried as much about the belt buckle as
I am the liver. We have to pick up running Chris,
I love it. So it sounds like we're in for
a feast and a treat. Here's somebody did want to
grab tickets.
Speaker 1 (27:27):
Whether they're a tradesmen, whether they own a wine shop
here in town, maybe they work in a you know,
adjacent restaurant in the industry or the.
Speaker 5 (27:35):
Scene, or maybe they're just like us. They appreciate good food,
good wine, and good company. What is the website? Where
do we go to get all these tickets?
Speaker 3 (27:45):
Yeah, go to Tavernetta's website and our open table, and
there's links to each individual event, we have a bundle
package where it's a discount if you want to do everything,
a bundle for just the daytime event.
Speaker 6 (28:01):
It's all there.
Speaker 5 (28:02):
Call me a shirt, but bundle me up. Maybe I'm
going to all of them. Yeah home, we will be
attending Saturday Night's dinner.
Speaker 1 (28:09):
So if you're worried that maybe you're gonna be the
drunkest person here, maybe twelve glasses of small four wines
is too much for you, Fred not I will do
all of that heavy lifting for the crew. So grab
your tickets. Let's have some fun, Let's learn a lot.
Chris and I came back from Aspen at the when
we did the seminars. I've been drinking fru Wheeland white wine.
Speaker 5 (28:31):
I've been on the hunt.
Speaker 1 (28:32):
I'm not even drinking salt Blanc from New Zealand anymore.
After all of the insights that Bobby shit down or
he was like, you've got to try this, and we
fell in love with it. I have no doubt when
we try a true kiyati that's not a Carlos Rassi or.
Speaker 5 (28:47):
One that has you know, wax on the outside of
a bottle, that will find that appreciation.
Speaker 1 (28:52):
It kind of reminds you a little bit of the
Meurlow debacle of Sideways nineteen ninety nine. You know where
it was, all, all the smirch based off of something
that shouldn't have ever been the case.
Speaker 5 (29:03):
I'm excited, Chris.
Speaker 4 (29:05):
I think you need to do some recon make some connections,
and maybe we go to Tuscany for your fortieth.
Speaker 5 (29:11):
We's shout out to me. I am not forty, Chris
is forty two, forty.
Speaker 4 (29:16):
One, dick God, I mean, what a shot, What a shot.
Speaker 5 (29:22):
I didn't expect you to paint me as almost forty yet.
Speaker 4 (29:26):
Well you said it earlier in the intro to the podcast.
Speaker 5 (29:28):
Nice, everyone knows I'm thirty three.
Speaker 4 (29:31):
Yeah cool, okay, so yeah, so real quick. If you
could choose any place in Italy to go to right now,
is Tuscany your heart?
Speaker 6 (29:44):
Yeah?
Speaker 4 (29:44):
Always, always, yeah, Okay.
Speaker 3 (29:47):
I've been to County Clasico more than anywhere else in Italy,
and I truly love it.
Speaker 6 (29:54):
I think it's it's so beautiful.
Speaker 3 (29:57):
I love Florence the most inter so as a city
in Italy, and I love the food, I love the people,
I love the beauty. I think it's I think the
Tuskan coast is amazing. I think that you can't go wrong.
Speaker 6 (30:15):
I love it.
Speaker 1 (30:16):
Question, So I want to blend all things that we've
spoken about earlier with what we're talking about now, with.
Speaker 5 (30:23):
The gorgeous coast, the cuisine, all of those things. Have
you seen that There's that marathon albeit.
Speaker 6 (30:29):
In France, Yeah, the Bordeaux one. Yeah.
Speaker 1 (30:31):
Yeah, you like eat like flaw oysters and steak as
you go every other mile.
Speaker 6 (30:37):
I could never do it.
Speaker 5 (30:38):
Okay, damn it, I'll.
Speaker 4 (30:39):
Say that does sound that sounds awful?
Speaker 5 (30:41):
Rude.
Speaker 1 (30:43):
You don't have to run it like some people walk it.
But what if we went as a group and like
did it? Like I would run if I knew there
was fla a mile down the road, or if I
was getting oysters with a mignette, you know, a kilometer
down the road, I would do it.
Speaker 5 (31:01):
I would try a marathon if I could do that sounds.
Speaker 4 (31:04):
Like could you imagine jogging with that sitting in here?
That sounds awful?
Speaker 6 (31:10):
Yeah?
Speaker 1 (31:11):
I mean, Chris, you and I are doing an eating
contest of lechesters at the end of the month.
Speaker 5 (31:15):
It's not that far fetched.
Speaker 1 (31:18):
You're eating, you're shucking, We're shucking a fucking baby, let's go.
Oh all right, So Carland, I can't tell you how
much we appreciate you taking the time.
Speaker 5 (31:27):
Obviously, you have a busy restaurant. Everybody knows what we know.
Speaker 1 (31:31):
Y'all serve excellent wine, unbelievable food, and top to your hospitality.
Everybody that will be buying tickets will get a slice
of every bit of that and more. They get a
little book of knowledge like that beginner's book to running
my Bobby gave Carlin. Now, I'm gonna ask you to
do us a favorite take off that workout.
Speaker 5 (31:50):
You want to have a personal conversation with our friend, Carlin.
What's your handicap right now?
Speaker 3 (31:55):
I don't have a handicap because I don't short name.
Speaker 5 (32:00):
That must be nice, Yeah, neither.
Speaker 6 (32:03):
Do Yeah, but I love I mean, I've definitely gotten better.
Speaker 3 (32:08):
I uh, next week, this weekend, I've been preparing for
this weekend for literally three years.
Speaker 6 (32:18):
And here's what's going on.
Speaker 3 (32:19):
I'm going on a trip with my mom and sister
on our golfing trip. My sister was a professional golfer.
Speaker 6 (32:27):
She was a Division one.
Speaker 3 (32:28):
She played at Oklahoma State, so intense. She was on
the European tour. She has refused to play golf.
Speaker 6 (32:35):
With me my whole adult life because it is what
it is. It is, Yeah, because it was like I'm.
Speaker 3 (32:44):
Just not I'm not good enough. So anyways, and my parents,
like everyone like kind.
Speaker 6 (32:52):
Of indulged that behavior of hers.
Speaker 3 (32:55):
And so I've been taking golf lessons for Parley in
autumn for three years now.
Speaker 6 (33:02):
To be able to play golf with my sister. Basically
has been my.
Speaker 3 (33:06):
Golf And my mom came and played golf with me
last summer at the end and she was like, Okay,
we can go and do this.
Speaker 6 (33:14):
You're good enough, so now we're doing it.
Speaker 5 (33:17):
She was so excited, We're going to go play golf
with your sister. Your mom.
Speaker 3 (33:21):
Well, my mom plays and my parents play with her
all the time, but it was just me.
Speaker 6 (33:26):
It wasn't good enough.
Speaker 4 (33:27):
Somewhere I'm like, okay, so we're going out to Santa
Barbara to play. Okay. Well, I hope you have like
a Rookie of the Year type situation where you wake up.
I think I think your best approach to this is
maybe to go out to the Mavericks Saloon. While you're
(33:49):
in that area, you drink soda water with a line
and just act like you're drinking alcoholic beverage, get your
sister ripped, and then just tear her apart. On the
course is the Mavericks Learn that place we were in.
Speaker 5 (34:01):
Yeah, yeah, definitely gonna there are very.
Speaker 3 (34:04):
Small yes, yeah, I mean yeah, I have no I mean,
I'll porder all the wine. We're going all these good
restaurants and everything.
Speaker 4 (34:12):
Where are you going?
Speaker 6 (34:13):
Good and fucked up?
Speaker 3 (34:13):
We're going to Bells and then we're staying at some
great hotels.
Speaker 6 (34:17):
So we're gonna we're going to like this and o Hi.
We're staying at.
Speaker 3 (34:21):
The Ohi Valley and we're also going to concert at
the Santa Barbara Bowl.
Speaker 6 (34:28):
We're seeing Nathaniel Radlof who he's from here.
Speaker 4 (34:32):
Oh that was great that comes here.
Speaker 5 (34:34):
Yeah, oh that's so much fun.
Speaker 4 (34:37):
That's awesome.
Speaker 6 (34:38):
Yeah.
Speaker 4 (34:38):
I highly recommend I know you said Bells. I highly
recommend their sister restaurant, Barlec. Yeah.
Speaker 3 (34:45):
Have you have you been able to I haven't, but
I haven't been to bell So I'm so excited to go.
Speaker 4 (34:51):
Okay, yeah, that's gonna be fantastic. Oh my gosh. Yeah,
are y'all gonna do? Are y'all gonna be bop around
like Saintinez, go to some wineries.
Speaker 6 (35:03):
No, no, no, we're just gonna go. We're playing golf. Yeah,
we're playing two rounds.
Speaker 3 (35:08):
So we're playing Sandpiper, which is on the ocean in
Santa Barbara.
Speaker 6 (35:13):
And then I don't know what else we're doing. I
don't know.
Speaker 3 (35:18):
My mom has some ship playing in Santa Barbara. And
then we're staying at the Ritz Carlton there in Santa Barbara.
Speaker 6 (35:24):
And then we're going to bells like on the way
between those two places. And then OHI Alien playing, OHI Alien? Yeah,
should be good.
Speaker 4 (35:36):
That would be awesome. I wish you all the best
of life.
Speaker 6 (35:39):
You're not gonna eat it. I'm gonna like stay focused,
play good golf.
Speaker 5 (35:44):
I believe it.
Speaker 1 (35:45):
I had to stop getting high because marijuana there's a
direct correlation between how high I get.
Speaker 6 (35:51):
Yeah.
Speaker 5 (35:52):
Shoot, so I've stopped smoking. I'll do all the other.
Speaker 1 (35:55):
Drugs and drink on the course, but marijuana has a
direct impact on how poorly I play. So I've trying
to curb that a little bit just to get better.
And now that food festival season is kind of ending,
this is a different, you know, cup of tea. This
is kind of when I get to golf is when
the leaves start changing and it makes it harder to
(36:16):
find your ball and the.
Speaker 5 (36:17):
Rough I can't wait. It's good, Carl. I can't thank
you enough for taking the time to goof of with us,
snack with us.
Speaker 1 (36:25):
We've had some excellent martinis that just were thrown on
the menu, some new pastles that were added to the menu.
So it's Valentine for us to snack and dine and
relax a little bit. Before we get out of here,
I want to ask you two quick questions. Yeah, what's
one part of the world that certain are making great
(36:46):
wine that you have not been to that you would
like to check out. We hear, you know, whether it's
Rose Prevent talking about Georgian wine or Levi and East wine.
We hear folks talk about wines of America have kind
of changed, whether it's the western slope of Colorado or
parts of the Willamette and parts of California combating climate change.
Speaker 5 (37:08):
What's up? Where in the.
Speaker 1 (37:10):
World would you if you had one way ticket or
a round trip to go try a new type of wine?
Speaker 5 (37:17):
Where would you want to go experience for the first time?
Speaker 6 (37:20):
Well, I mean not new at all.
Speaker 3 (37:22):
But oh yeah, it doesn't have to be new, Ben, Yeah,
I really want to go to Sherry Country. I want
to go to that part of Spain to like San
Lucar and Herrez. I just want to see that production
and it's I'm just really drawn to that.
Speaker 6 (37:43):
Yeah, maybe we.
Speaker 1 (37:43):
All go to Spana bus and then split off. Yes,
if you're listening, Adam.
Speaker 6 (37:49):
Yeah, I mean Adam goes all the time. My husband
Adam shout out.
Speaker 5 (37:52):
Yeah, I'm a friend of the program. He's been on
the pod. Also, if you're a cannabis person, check out
numb Nuts.
Speaker 1 (38:00):
Great products. They'll put you to sleep or they'll wake
you up, depending what you're looking for. They got something
for everybody.
Speaker 6 (38:05):
Yeah. Yeah, but I would say that that part of
Spain for sure. Yeah, that would be Chris.
Speaker 5 (38:13):
And you have one personal question you want to ask
before we go. If not, I got a second.
Speaker 4 (38:20):
One, go with your second one. I couldn't think of it.
Speaker 1 (38:22):
What's your next race that we're we're doing with Bobby.
Chris has always been training. I'll start training if Bobby
will look at me with the same admiration that he
shows you.
Speaker 5 (38:35):
If I run, I will do it. I'll fucking do it,
right goddamn now, well maybe not right now, but like Spring,
I mean the Mulder Boulder, the Coal Facts.
Speaker 3 (38:46):
I think we do the col Yeah, I'll definitely do
the cold Facts. But I would like somewhere a little
bit more of a destination. I would say, I mean,
Bobby's doing the Tokyo Marathon.
Speaker 6 (38:58):
I'm not obviously, but.
Speaker 5 (39:03):
No sounds so old.
Speaker 3 (39:04):
It's so cool, yeah, but I would say, like somewhere
in Europe would be amazing, like Berlin or something like that.
Speaker 5 (39:14):
Ran with his brother in London already.
Speaker 6 (39:17):
Right, Yeah, he does. At least one or two of you.
Speaker 5 (39:20):
He's a psychopath. We knew that.
Speaker 4 (39:21):
I think he's trying to tackle, like I think there's
like big Yeah.
Speaker 5 (39:26):
I have a lot more respect for him than I
do for the big game hunters that are looking for
the big five. So shout out to Bobby. He's obviously
had been a guest on the pod.
Speaker 1 (39:35):
When we had him on the podcast, we wore Blazers
because Bobby's obviously well known for It's.
Speaker 5 (39:41):
Bobby and Bankers. There's the only people that wear suits and.
Speaker 1 (39:45):
Ties every day of the week, and so we showed
up to interview Bobby wearing blazers.
Speaker 5 (39:51):
And ties and he like fucking jogged to Frosco. Yeah,
to do the interview. We're like son of a bitch.
Speaker 1 (39:58):
So Bobby, if you're listening, we love you the pieces,
and yes, we will join you in Tokyo for a
run and some snacks.
Speaker 5 (40:06):
Thank you for the invite, Carling.
Speaker 7 (40:09):
We genuinely appreciate you taking too, are your busy schedule
in your busy restaurant, to talk about the festivities that
are coming up next week, and obviously to shed a
little light on why folks should be drinking more italianors.
Speaker 6 (40:23):
Yes, and County Classical and comes. It's gonna be.
Speaker 5 (40:28):
Great, Chris, good luck with the baby shower. I will
wear the badge of honor for Stone depetite.
Speaker 4 (40:36):
I appreciate you falling on that sword. It's a very drums.
I'm so excited. I'm so excited.
Speaker 5 (40:43):
Hey, big things are coming.
Speaker 4 (40:45):
Baby shower is not really for me, It's not for.
Speaker 5 (40:48):
You at all, Lady. She's coming down the aisle. Frank,
come down.
Speaker 4 (40:59):
I will vicariously through you and stories and can't wait
to hear about it. And Friday, maybe I'll get a
ticket to one of the seminars, you know, call in
sick to work that day.
Speaker 1 (41:11):
Yeah, and if anybody that works with Chris who is
listening to this, you didn't hear it. But until next episode,
we wish all the happiest of Haigh's Stay high, stay
Speaker 4 (41:22):
Hungry, Chianti Classico cheers,
The suppression of the use of marijuana, and these is
looking behind.
Speaker 2 (00:14):
It are the most important jobs talking dinology in ninety day,
the records on marijuana and the Washington Office and Narconic
Division gstually build a small coner like that today they built.
Speaker 1 (00:27):
Pattern Welcome ladies and gentlemen, Coloradians and everyone that's mort
enough to listen from the outside.
Speaker 3 (00:36):
One of the most amazing plants we've ever discovered.
Speaker 2 (00:40):
The pott talking the trippers, the glass opis, the hip books, all.
Speaker 4 (00:45):
Gathered in secrecy, and Flying Eyes a Company.
Speaker 5 (00:52):
All right, y'all, you hear noise.
Speaker 1 (00:55):
We're coming to y'all live on location from one of
our favorite restaurants in town with one of our favorite
people in town.
Speaker 5 (01:03):
But before we dive into that, CB, are you ready
for the Interview.
Speaker 4 (01:07):
Of the week, dude, I'm so ready. You know what's
funny is the last time we were here, you were
you weren't able to attend. This was way back in
the early days. I was up here with Sam and
the old executive chef Ian. We interviewed him like many moons.
Speaker 1 (01:24):
Against Seven and a half years ago, we did an
on site location from Tavernetta. Well today, we're sitting down
Chris with a repeat offender. Akay, a second time guest
of the pod. I'm gonna call it the Queen of Kanti.
Speaker 5 (01:39):
It may take some umbrage in the world of Italia,
but I truly believe it to my core.
Speaker 1 (01:45):
A second time guest, Carlin Carr, the wine director of
Frosco Golf Club.
Speaker 5 (01:50):
Everybody Golf Club. Carlin, thank you so much for taking
the time to join us.
Speaker 6 (01:56):
Thank you for having me.
Speaker 3 (02:00):
On that right.
Speaker 1 (02:01):
Last time we did it in our Rapee Dungeons studio,
but now we're gonna do it in the fun lively
grounds of Tavernero, which is going to be the home
base for the topic of discussion today and the festivities
that are upcoming next week. So I apologize for any
background noise, but we'll dive through all of that.
Speaker 5 (02:21):
I'm really good at editing now. Shout out to Zaye,
we miss you.
Speaker 6 (02:26):
Yeah. So the event that.
Speaker 3 (02:28):
We're talking about is Pestadel County Classico. I'm so excited
about third year that we're doing it.
Speaker 5 (02:35):
Okay, So before we dive into that, I want to
ask you what the fuck have you been up to?
Speaker 1 (02:40):
I haven't seen you nearly as much this summer, at
least since June at.
Speaker 4 (02:44):
The food and when we went to all their seminars.
Speaker 5 (02:47):
We're pretty much.
Speaker 1 (02:47):
Regular and shout out to us, Shout out to us.
Speaker 6 (02:53):
In d Shout out to you for sure, star students.
Thank you.
Speaker 5 (02:56):
Yeah.
Speaker 6 (02:58):
Yeah, well it was a great summer.
Speaker 3 (03:00):
Lots of golfing and lots of running because I did
the Boulder thon this weekend.
Speaker 6 (03:07):
Okay, first time running really yeah, in a race, So
you and.
Speaker 1 (03:11):
Chris will be able to relate to this. But I
saw your post on social media and it begs the question,
is this a hostile work environment? Is Bobby forcing his
employees to run fucking marathons? No?
Speaker 5 (03:24):
I know his love and affinity for jogging, but it
seems like more and more the team are on board
with this. It's bullshit. Running is bad for you. I
can't believe people are doing this.
Speaker 3 (03:36):
No, I think it's trending for sure, but no, Bobby's
not forcing anyone to do it. It's a I think
everyone independently is doing it, and then you know, Bobby's
just very encouraging of it.
Speaker 1 (03:49):
What did Bobby say when you told him you were
going to run the Boulder toon this weekend.
Speaker 6 (03:55):
Is that what we call it?
Speaker 5 (03:55):
Is it the Boulder Thon?
Speaker 4 (03:57):
Yeah?
Speaker 5 (03:57):
Yeah, that sounds like Toyota Thon.
Speaker 3 (04:00):
So to be clear, I ran just the five k,
which is like the minimal amount that you can do.
Whereas I had a great bartender from pizzeriah run ran
the full marathon.
Speaker 6 (04:11):
Bobby and our brand director ran the half.
Speaker 3 (04:14):
A lot of people did the ten k. Several people
actually did the half marathon.
Speaker 5 (04:18):
It seems like a toxic Ordan environment. Chris, I'm glad
you got out, dude.
Speaker 4 (04:22):
I mean, but I mean they've got shwag now, Okay,
But I will say I think like when I was here, though,
employees formed their own running groups, like they meet early
in the morning to go run. I never joined one then,
but I didn't feel any pressure. But it seems like
with Shwag and stuff, there may be a little more incentive.
Speaker 6 (04:45):
Yeah, the Shwag was a nice surprise that came, like,
you know, the Friday. The race was on Sunday.
Speaker 3 (04:55):
But yeah, I honestly am surprised I didn't start running earlier.
I've been in this company for thirteen years, and it's
like such an intense part of Bobby's life that I'm
surprised that it didn't rub off on me sooner.
Speaker 5 (05:10):
I say, when you told him I think I'm.
Speaker 3 (05:13):
Gonna get into this, he his eyes lit up, like
in a way that I've never seen before.
Speaker 6 (05:20):
He was so so so excited.
Speaker 3 (05:22):
He offered to go shoe shopping with me, and he
gave me a beautiful book of the Beginner's Guide to
Running with a beautiful little handwritten note on the inside.
And he's just been so incredibly encouraging. It's you know,
he's a mentor to me in so many ways and
a good friend. So it's been awesome to see him
encourage my running journey the way that he has.
Speaker 5 (05:44):
I'm glad he would earn.
Speaker 1 (05:46):
That night told the Nacre, he was like, I'm just
so proud.
Speaker 3 (05:52):
I was actually like, you know, because I just started
this summer and like at the beginning of the summer,
I couldn't even run a quarter mile. Okay, I'm telling you, like,
I've never been able to run my whole life. And
I was like, man, I don't know if I can
do it, and he's like, you can do it, you
can do it. And when I said, I don't know
if I can sign up for the Boulder tho on
like I'm not really at that distance yet, and he's like, yes,
(06:13):
you can't, Dennett, We'll do it with you. So, you know,
because he knew he was gonna do further than the
five k. Yeah, but he's like, I'll find someone to
run the five k with you, like he was so
he was like, you gotta do it, Like he's so
encouraging that it's like I had to do it.
Speaker 6 (06:29):
I had to do it.
Speaker 1 (06:30):
And I mean, obviously it was in jest that it's
a toxic work environment, as I hate working out, but
Bobby does have that infectious personality.
Speaker 5 (06:38):
While he's like he's he'll be so proud. When he's
so proud of you, it's like you can feel it
in your like your deepest core. You're like, yeah, yeah,
that's an animal.
Speaker 3 (06:47):
Second shade, I have to tell you why I initially
really wanted to start running is I'm you know, I'm
pushing forty turning forty this year.
Speaker 5 (06:56):
You aged so much better than us who are also
in the well, thank you. We both looked like an
old leather shoe.
Speaker 3 (07:03):
Well I feel like one, and I my hangovers have
been getting so bad, like I can't even drink two
glasses of wine anymore without feeling completely wrecked the next day.
And I'll travel with Bobby in Italy and he can
drink so much more than me, and he's, you know,
a lot older than me. And so I'm like, maybe
(07:24):
it's the running, you know, maybe it's like because your
metabolism is totally different when you run a lot, you know,
you just metabolize completely differently. And so I'm like, Okay,
I have to figure this out. I have to be
able to drink wine because this is my chosen career.
I can't be like wrecked the way that I am.
(07:44):
And so that was really like a big catalyst for
me to figure it out. It hasn't changed it for
the record, yeah at all.
Speaker 4 (07:55):
Hangover, I think it's torment. And I think like there's
got to be runs that Bobby goes on after like
tasting a bunch of wine and running those ten eylers.
He can't feel that great. Like I think you just
pushed through and you realize that, like you made that decision,
but you gotta run, and I think you just suffered
through the consequences.
Speaker 1 (08:15):
Okay, So y'all were in Italy, y'all we'll talk a
little bit about Ben Benito at the end, as we're
here to talk about Kiyati specifically here in a minute.
But watching the living vicariously through both of y'all social
media is when y'all are doing y'all's work Roalms in Italy,
he's like jogging through these old towns.
Speaker 4 (08:34):
And then when we do the.
Speaker 1 (08:35):
Seminars at other food and festivals, no big deal shout
out to UK waking up early and.
Speaker 5 (08:40):
Drinking six classes of wine? Is it for the faint
of art? He talks about.
Speaker 1 (08:44):
It's like, you know, it's only a twenty two minute
jog and then you land in this fucking ivory and
vines and all this.
Speaker 6 (08:52):
So he makes it.
Speaker 1 (08:52):
Sound so majestic that I can see why you would
want to maybe take it up. But at the same time,
having that interior motive of maybe it'll curve my my
hangovers is always a nice little added bonus.
Speaker 4 (09:06):
Also, y'all missed a really big opportunity to get some
promo videos of you and Bobby shopping for running shoes.
That would be that would be content gold content director.
Speaker 5 (09:16):
I mean, I'm showing of our the influencers in town.
Would pay money to do. Be rare that they'd pay
for something.
Speaker 1 (09:23):
I really love to follow y'all around, because y'all are
y'all are, in fact wizards of your craft.
Speaker 5 (09:29):
And I think that's probably a great segue into what
we're about to navigate. Chris.
Speaker 4 (09:33):
Yeah, and also let's put Bobby on notice. I think
he should play around at golf with Carlin. I think you,
I think you came through, and I think he needs
it because you know, he listens to us. So if
you're hearing that, we're gonna look for that next golf round.
Speaker 1 (09:49):
And to be honest, Chris and I will both sign
up to do a half marathon with Carlan if you
let us need the second car and a force them
on the course. So if you really about that life, Bobby,
you can get Kip off the couch and Chris back
onto the streets just by letting us play golf with
you one time and we'll pay for the round any
(10:10):
course you want we.
Speaker 5 (10:11):
Go to fucking broad with I don't care.
Speaker 6 (10:14):
I will take you up on it, for sure.
Speaker 5 (10:16):
I knew we had. Carlin's a hell of a golfer.
Speaker 1 (10:18):
Don't let her tell you howtherwise, Okay, let's talk about
the nitty gritty.
Speaker 5 (10:22):
The Classico starts next week. Yes, but for those that
don't know, give everyone a quick run down.
Speaker 1 (10:29):
What is your job here at the Frosco Hospitality Group
and what is the Classica?
Speaker 3 (10:35):
Yes, so my job at Frosco Hospitality Group is I'm
the Wine and Beverage Director for all of our restaurants.
Speaker 6 (10:44):
We have six restaurants, and.
Speaker 3 (10:47):
So I buy all of our wine and I oversee
all of our samoier and bar teams, which is a
great job to have. And I lead our wine and
beverage education and I work with our manager teams.
Speaker 4 (11:03):
And how long have you been waiting?
Speaker 3 (11:04):
I've been here for thirteen years, so I've opened all
of our restaurants.
Speaker 6 (11:09):
Outside of Rosston.
Speaker 4 (11:11):
That's incredible. That's that's longevity.
Speaker 5 (11:15):
That's a tenure.
Speaker 1 (11:16):
Now, that's a tenure that everybody wants to achieve, because
I think CB can attest to it.
Speaker 5 (11:23):
You know, he was a former employee.
Speaker 6 (11:25):
Right back in the day.
Speaker 5 (11:26):
But y'all have a quality of retention.
Speaker 1 (11:28):
Oh you know, I come in here six seven times
a week and I see the same familiar faces year
after year. My dad remembers his waiter the first time
he came here for Christmas many moons ago.
Speaker 5 (11:41):
It's things like that. You know you're doing something.
Speaker 1 (11:43):
Right by being able to keep somebody around, especially in
this industry for that amount of time.
Speaker 5 (11:49):
But he's also given you the keys to the car
I mentioned earlier. You're the queen of Kyanti.
Speaker 1 (11:54):
You are also pretty much the host of next week's
I mean it's a and who Yeah, we have a
lot on the docket.
Speaker 5 (12:03):
What all is entailed?
Speaker 4 (12:05):
Well, so one thing I want to know is like
what led to start this event before we dive into
what it is.
Speaker 3 (12:11):
Yeah, well, Fusta started because I like during COVID, I
got kind of like I would say a little not bored,
but I was a little like uninspired by wine in general,
or just I didn't I was just feeling like I
needed to reinvigorate my love for Italian wine and just wine,
(12:35):
and so I went to this incredible wine fair in
Italy called in Italy, which is four professionals and it's incredible.
Basically every producer in Italy is there and you can
taste everything. And I decided that first year that I
would focus on Sandio Vese because I love Sandia Vese,
(12:57):
but I wanted to like really become more of an
expert at it, and I spent like five days only
tasting Sandi Visa, and I tasted everything, and then I
kind of left thinking of this amazing Burgundy event that
(13:18):
Bobby and I work every year called La Palais, and
it's an event that celebrates the region of Burgundy in
New York where all these incredible producers from Burgundy come
to the States and you can taste current releases, and
then all these collectors of Burgundy come together and celebrate
(13:41):
the region and it's a big party. And I thought,
why isn't there something like that for Italian wine in
the United States, and specifically for the region of Chianti. Classico,
which is the oldest region in the history of wine,
was the first appellation in wine, and it has so
(14:02):
much history, it's organic, it's there's so much to offer
from the region of County Classico. But I think it's
just totally misunderstood. And so I reached out to the
to the region itself, to the to the growers association,
which is the Consortio, and I basically pitched them on
(14:24):
this idea of having a bunch of producers come to
Denver and doing like a festival, doing a what you
call it festa because that's essentially party in Italian del
conti classico. And they were all about it. They said
that sounds great, and we did the first year. I
pitched it to them like in July, and we did
(14:44):
it in October. It came together super fast, and that's.
Speaker 1 (14:49):
Gotta be a little painstaken, yea quickly, But it seems
like you've got not only a whole region, but the
growers GUILDEA and the Association of the Farmers of the Area. Yeah,
hook line and sink or what was that sales pitch?
Was it like, spread your love to America. We're all
fucking idiots. I want you to show the passion you
(15:11):
gave me to others.
Speaker 3 (15:13):
I just said, you know, I think like, you know,
you spend money as an association doing like trade events
in New York and probably like San Francisco, but you
you forget about the middle of the United States, and
Colorado is a wine market that for Italian wine is
actually a really strong market.
Speaker 6 (15:32):
So you should you know, we will host these events
and I'll like do all the heavy lifting, and I
think this could be really great.
Speaker 3 (15:39):
And so they what's the way that it works is
they the producers have to vote on it, and they
did and.
Speaker 6 (15:47):
We made it happen and it was actually like a
huge success.
Speaker 3 (15:50):
So we did it the year after we took last
year off, and then we're doing it this year and
it's awesome. We do seminars and a walk around tasting
which is open to trade and consumers.
Speaker 6 (16:02):
And then dinners.
Speaker 4 (16:04):
Okay, so real quick, why why do you think like
Kiyanti Classica is misunderstood or why do people have like
maybe reservations or just don't think it's like for them.
Speaker 3 (16:18):
Yeah, well, Kanty Classico has gone through some like historical
kind of hiccups, Like in the in the seventies, it
wasn't the best wine that it could be, and that's
for a number of reasons. But like the term fiasco
is refers to an old bottle shape of Kianti classico, but.
Speaker 4 (16:40):
Oh with the candles in them, the jug.
Speaker 6 (16:44):
That is that like wrapped in in straw. But it's
no coincidence.
Speaker 3 (16:48):
It was a fiasco truly historically, but it's it's evolved
so much. And so that's also why I was so
passionate about doing this event because Kanti Classico today is
in the best possible place that it could be. The
wines are so high quality, so delicious, and overperform for
their price. I truly believe that it's like the best
(17:09):
value in the whole world of wine.
Speaker 6 (17:12):
And I mean I taste so many wines all.
Speaker 3 (17:14):
The time, and my job as a wine buyer is value,
you know, finding the best wine for your money. And
I know that Hyanti Classico is so good for what
it is, and so I just think it's so misunderstood.
People often think of it as just like shrill or
(17:38):
acidic or not the most delicious wine. But that's not
the case. It is They've gone through a huge generational shift.
The farming is incredible, the wine is delicious, and it
just needs more attention.
Speaker 4 (17:51):
And like, yeah, like you said, like it's not just
a food wine, right, Like you can drink it just
to have a bottle of Yeah.
Speaker 3 (18:00):
So many different styles, Like you can have one that's
like comparable to a style like Crue Beaujelat, or you
can have one that's really serious and has some new
oak on it and is great for like a kind
of more new world style.
Speaker 6 (18:13):
NAPA cabernet drinking type of drinker.
Speaker 4 (18:18):
Okay, so for this year's event, how many like producers,
how many wine people are going to be Here's what's
the deal with the seminars and all that.
Speaker 3 (18:28):
Yeah, so we have twenty seven wineries from the region
represented and of that twelve producers will be here the
whole weekend.
Speaker 6 (18:38):
Like for our dinners and work in the room and
all of that.
Speaker 3 (18:43):
But the way it works is that the first day,
so it's a Friday and Saturday, the seventeenth and eighteenth.
The first day Friday, we start with a seminar in
the morning and then we go into which is a
really great like deep dive. We have three seminars all weekend,
(19:05):
two on Saturday, one on Friday, and then also on Friday,
we have a walk around tasting, so that's where you
can experience all twenty seven wineries. Each winery will have
like about three wines to taste, so there's no opportunity
that you can have to taste that many wines.
Speaker 5 (19:21):
So obviously we're trades people.
Speaker 1 (19:23):
We've gone in multiple seminars with you and Bobby, so
we're pretty much professionalists. But is this kind of those
kind of the walkarounds and the seminars themselves. Is that
specifically for members of trade that are maybe working in
other restaurants in the community, wine buyers at liquor stores,
things of that nature.
Speaker 5 (19:43):
Are they also for the clubs like what Chris and
I actually are. What is break them down?
Speaker 3 (19:48):
For the walk around tasting is for the first portion
of it is trade only and free to the trade.
The second portion is ticketed for non trade people, so
we're selling tickets to that.
Speaker 6 (20:03):
On the second portion, the seminars are ticketed. Okay, Yeah, there.
Speaker 4 (20:09):
Are Okay, And just like go into FROSCA, if.
Speaker 3 (20:13):
You go to any of our restaurants websites, there's a
tab at the top for the FESTA website where you.
Speaker 4 (20:20):
Can buy two. And so with all these producers and
wineries coming in for the seminars and the dinners, can
most of their wines be found on your wineless here
at the restaurants.
Speaker 6 (20:33):
Yeah, most of them can.
Speaker 3 (20:35):
And then also we're going to have retail sales sheets
at all of the events, so you can buy any
of the wines through us and.
Speaker 6 (20:45):
We'll fulfill those orders in the week's following. So if
you really love anything, you can you can buy the wines.
Speaker 5 (20:52):
See, so I mean they're here to help while we
also get snoodled.
Speaker 4 (20:56):
Yeah, oh my god, that's incredible. Okay, So, like, what's
like for the walk around kind of tasting? What's that?
What's the price for that? How long does that last? Yeah,
we'll come back to that.
Speaker 3 (21:09):
Yeah, I'm sorry, I just want to double check, but
I think it's super Reasonable's under one hundred dollars.
Speaker 4 (21:14):
Oh wow, that's a steal.
Speaker 5 (21:15):
Yeah, I mean you're gonna get drunk for one hundred dollars.
Speaker 4 (21:18):
Purple tea here we come.
Speaker 5 (21:20):
Yeah wow, there's also dis so the isn't on your ship?
I want your purple tea. We'll drive a.
Speaker 1 (21:28):
Little bit more detail about the dinners whenever we're gonna
get ready.
Speaker 5 (21:32):
My microphone was off.
Speaker 3 (21:34):
All of the seminars are eighty five dollars and the
walk around tasting is seventy five dollars.
Speaker 4 (21:39):
Chris, Yeah, oh wow. And where where is the event
going down?
Speaker 3 (21:43):
All of the daytime events are at the Thompson Hotel okay,
and the dinners are here at to.
Speaker 5 (21:49):
Other nodus, which one is the Thompson.
Speaker 6 (21:51):
That's like where Shaye Maggie is.
Speaker 4 (21:53):
Ah, yeah, no, worries.
Speaker 5 (21:57):
Yeah, Ludo and I get along real well.
Speaker 3 (22:01):
Well, the Thompson has a beautiful venue. The upstairs is
like a great venue for wine, two starings and all that.
It's a great space.
Speaker 5 (22:08):
It is that you the floor and then it's kind
of in the middle of the building.
Speaker 6 (22:11):
Yeah, yeah, it's a great space.
Speaker 4 (22:13):
Okay, you know what, this is just a random question,
but you know what's wild is Okay, you have all
these wineries producers coming in. How hard is it for
them to get all this juice over here?
Speaker 6 (22:29):
They're all distributed here in Colorado?
Speaker 4 (22:32):
Okay, So okay, I was thinking like, hey, we're about
to like go to the airport and we're trying to
be Yeah.
Speaker 3 (22:38):
No, yeah, they can't do that anymore too, because you
can't ship like DHL is like stopping.
Speaker 6 (22:49):
Shipments, you know.
Speaker 5 (22:50):
Is it because of the orange Yeah, the terraffs.
Speaker 3 (22:54):
So like even if they wanted to ship from the winery,
now you can't do that. Like in previous years, maybe
they would sneak some in, but it's not a.
Speaker 6 (23:05):
Go to be sold through a distributor here.
Speaker 4 (23:07):
Have those affected the price of some of the Italian wines?
Speaker 6 (23:10):
A tariff can now? Yeah?
Speaker 3 (23:12):
So if it's imported, it's yeah, but a lot of
here's the thing, like a lot of producers are working
with their importers and they're absorbing the tariffs themselves, so
a lot of wines haven't been We haven't actually seen
an increase, so a lot of wines have increased.
Speaker 1 (23:31):
So shout out to those folks that are taking the
bullet but also screaming about maybe those provent margins that.
Speaker 5 (23:36):
Were once maybe be a little fluffy or a little
bit thinner now. But don't worry, Chris.
Speaker 1 (23:41):
Eventually foreign governments are going to pay for these and
then all the money is going to go back into
the Americans.
Speaker 5 (23:47):
Po're god, we live in a fucked up country.
Speaker 4 (23:50):
We're not getting political day.
Speaker 5 (23:51):
No, well we all.
Speaker 1 (23:52):
Everything's political, whether it's food, whether it's hospitality.
Speaker 5 (23:56):
Good. I'll take an out of one of these. These
are choice. Get a martini, it's great.
Speaker 4 (24:03):
Christ Yeah, I'll do one of those, y'all.
Speaker 1 (24:06):
We're at Tabernatta's Happy Hour. Y'all probably sit on our
social media. Excellent concepts. The snacks are friendly price, they've
got this new martini. We'll get Carland and knows a
kiante before we leave. But Heaven's Tabetsy, this new jard
Nara martini they've got on the menu, so choice, so delicious,
(24:26):
can't stop drinking it.
Speaker 4 (24:28):
Okay, So now that this is the third year, yeah,
and we've kind of gone over the seminars and things
like that, but like what could people expect if they
want to do a dinner?
Speaker 3 (24:39):
Yeah, the dinner is my favorite part for sure. It's
so cool because the producers, so it's a set menu.
It's a like a celebration of Tuscan fare. So you
get delicious manzo as the main course, really traditional Tuscan pasta,
and there's just a of Italians like running throughout the
(25:01):
restaurant introducing themselves to you. It's like so Italian. It's
very festive and lively and you'll never meet so many
Tuscans all in one night.
Speaker 6 (25:13):
But it's not overwhelming.
Speaker 3 (25:15):
It's warm and if you want, you know, if you've
been to Tuscany, if you haven't been to Tuscany, if
you want to go to Tuscany, if you're planning to
go to Tuscany, this is the night for you because
you'll you can ask them like what their favorite restaurants
and Florence are, what their favorite bars are. These people
aren't all like the warmest, most inviting Italians to be around,
(25:38):
and they know where to eat and drink for sure,
and so they're great people to get suggestions from. And
they'll tell you about their family wineries. You know, Kanti
Classico is so amazing because it's so historical. So all
of these producers are multi generational producers that have incredible
histories and their properties and just have so much great
(26:00):
storytelling to share. They can talk to you for two
hours or ten minutes, whatever you want.
Speaker 4 (26:08):
We're just born into the wrong part, I know, and
the wrong famili It's like imagine if your dad was
a wine producer and it's like son, that's you just
need to like be an apprentice and then take over
and put your own spin on it.
Speaker 1 (26:21):
At the same time, you know, we're lucky that we
live in a place and have found ourselves in a
field where we have this opportunity to try learn a
little bit more, et cetera, et cetera.
Speaker 5 (26:32):
My question is going to be like what kind of
cologne and how much do I wear?
Speaker 1 (26:37):
From my experience with the Italians, they fucking love them
some cologne.
Speaker 3 (26:42):
You have, but not wine.
Speaker 6 (26:42):
People like it's a.
Speaker 5 (26:44):
Serious fragrance to stay earthy, keep it kind of like
to their own.
Speaker 6 (26:50):
Well you want it and smell the wine?
Speaker 3 (26:52):
No colone?
Speaker 5 (26:53):
Okay?
Speaker 3 (26:53):
No?
Speaker 5 (26:54):
And are we going to go two buttons out? Three
buttons out? What's the vibe for this?
Speaker 3 (26:59):
Start with just too and then you know after because
drinks just unsnapping it. Yeah, dinner is twelve servings of kyanti.
It's small, but you'll try twelve different county classifics.
Speaker 4 (27:12):
So the belt buckle is gonna get loose.
Speaker 5 (27:14):
I'm not worried as much about the belt buckle as
I am the liver. We have to pick up running Chris,
I love it. So it sounds like we're in for
a feast and a treat. Here's somebody did want to
grab tickets.
Speaker 1 (27:27):
Whether they're a tradesmen, whether they own a wine shop
here in town, maybe they work in a you know,
adjacent restaurant in the industry or the.
Speaker 5 (27:35):
Scene, or maybe they're just like us. They appreciate good food,
good wine, and good company. What is the website? Where
do we go to get all these tickets?
Speaker 3 (27:45):
Yeah, go to Tavernetta's website and our open table, and
there's links to each individual event, we have a bundle
package where it's a discount if you want to do everything,
a bundle for just the daytime event.
Speaker 6 (28:01):
It's all there.
Speaker 5 (28:02):
Call me a shirt, but bundle me up. Maybe I'm
going to all of them. Yeah home, we will be
attending Saturday Night's dinner.
Speaker 1 (28:09):
So if you're worried that maybe you're gonna be the
drunkest person here, maybe twelve glasses of small four wines
is too much for you, Fred not I will do
all of that heavy lifting for the crew. So grab
your tickets. Let's have some fun, Let's learn a lot.
Chris and I came back from Aspen at the when
we did the seminars. I've been drinking fru Wheeland white wine.
Speaker 5 (28:31):
I've been on the hunt.
Speaker 1 (28:32):
I'm not even drinking salt Blanc from New Zealand anymore.
After all of the insights that Bobby shit down or
he was like, you've got to try this, and we
fell in love with it. I have no doubt when
we try a true kiyati that's not a Carlos Rassi or.
Speaker 5 (28:47):
One that has you know, wax on the outside of
a bottle, that will find that appreciation.
Speaker 1 (28:52):
It kind of reminds you a little bit of the
Meurlow debacle of Sideways nineteen ninety nine. You know where
it was, all, all the smirch based off of something
that shouldn't have ever been the case.
Speaker 5 (29:03):
I'm excited, Chris.
Speaker 4 (29:05):
I think you need to do some recon make some connections,
and maybe we go to Tuscany for your fortieth.
Speaker 5 (29:11):
We's shout out to me. I am not forty, Chris
is forty two, forty.
Speaker 4 (29:16):
One, dick God, I mean, what a shot, What a shot.
Speaker 5 (29:22):
I didn't expect you to paint me as almost forty yet.
Speaker 4 (29:26):
Well you said it earlier in the intro to the podcast.
Speaker 5 (29:28):
Nice, everyone knows I'm thirty three.
Speaker 4 (29:31):
Yeah cool, okay, so yeah, so real quick. If you
could choose any place in Italy to go to right now,
is Tuscany your heart?
Speaker 6 (29:44):
Yeah?
Speaker 4 (29:44):
Always, always, yeah, Okay.
Speaker 3 (29:47):
I've been to County Clasico more than anywhere else in Italy,
and I truly love it.
Speaker 6 (29:54):
I think it's it's so beautiful.
Speaker 3 (29:57):
I love Florence the most inter so as a city
in Italy, and I love the food, I love the people,
I love the beauty. I think it's I think the
Tuskan coast is amazing. I think that you can't go wrong.
Speaker 6 (30:15):
I love it.
Speaker 1 (30:16):
Question, So I want to blend all things that we've
spoken about earlier with what we're talking about now, with.
Speaker 5 (30:23):
The gorgeous coast, the cuisine, all of those things. Have
you seen that There's that marathon albeit.
Speaker 6 (30:29):
In France, Yeah, the Bordeaux one. Yeah.
Speaker 1 (30:31):
Yeah, you like eat like flaw oysters and steak as
you go every other mile.
Speaker 6 (30:37):
I could never do it.
Speaker 5 (30:38):
Okay, damn it, I'll.
Speaker 4 (30:39):
Say that does sound that sounds awful?
Speaker 5 (30:41):
Rude.
Speaker 1 (30:43):
You don't have to run it like some people walk it.
But what if we went as a group and like
did it? Like I would run if I knew there
was fla a mile down the road, or if I
was getting oysters with a mignette, you know, a kilometer
down the road, I would do it.
Speaker 5 (31:01):
I would try a marathon if I could do that sounds.
Speaker 4 (31:04):
Like could you imagine jogging with that sitting in here?
That sounds awful?
Speaker 6 (31:10):
Yeah?
Speaker 1 (31:11):
I mean, Chris, you and I are doing an eating
contest of lechesters at the end of the month.
Speaker 5 (31:15):
It's not that far fetched.
Speaker 1 (31:18):
You're eating, you're shucking, We're shucking a fucking baby, let's go.
Oh all right, So Carland, I can't tell you how
much we appreciate you taking the time.
Speaker 5 (31:27):
Obviously, you have a busy restaurant. Everybody knows what we know.
Speaker 1 (31:31):
Y'all serve excellent wine, unbelievable food, and top to your hospitality.
Everybody that will be buying tickets will get a slice
of every bit of that and more. They get a
little book of knowledge like that beginner's book to running
my Bobby gave Carlin. Now, I'm gonna ask you to
do us a favorite take off that workout.
Speaker 5 (31:50):
You want to have a personal conversation with our friend, Carlin.
What's your handicap right now?
Speaker 3 (31:55):
I don't have a handicap because I don't short name.
Speaker 5 (32:00):
That must be nice, Yeah, neither.
Speaker 6 (32:03):
Do Yeah, but I love I mean, I've definitely gotten better.
Speaker 3 (32:08):
I uh, next week, this weekend, I've been preparing for
this weekend for literally three years.
Speaker 6 (32:18):
And here's what's going on.
Speaker 3 (32:19):
I'm going on a trip with my mom and sister
on our golfing trip. My sister was a professional golfer.
Speaker 6 (32:27):
She was a Division one.
Speaker 3 (32:28):
She played at Oklahoma State, so intense. She was on
the European tour. She has refused to play golf.
Speaker 6 (32:35):
With me my whole adult life because it is what
it is. It is, Yeah, because it was like I'm.
Speaker 3 (32:44):
Just not I'm not good enough. So anyways, and my parents,
like everyone like kind.
Speaker 6 (32:52):
Of indulged that behavior of hers.
Speaker 3 (32:55):
And so I've been taking golf lessons for Parley in
autumn for three years now.
Speaker 6 (33:02):
To be able to play golf with my sister. Basically
has been my.
Speaker 3 (33:06):
Golf And my mom came and played golf with me
last summer at the end and she was like, Okay,
we can go and do this.
Speaker 6 (33:14):
You're good enough, so now we're doing it.
Speaker 5 (33:17):
She was so excited, We're going to go play golf
with your sister. Your mom.
Speaker 3 (33:21):
Well, my mom plays and my parents play with her
all the time, but it was just me.
Speaker 6 (33:26):
It wasn't good enough.
Speaker 4 (33:27):
Somewhere I'm like, okay, so we're going out to Santa
Barbara to play. Okay. Well, I hope you have like
a Rookie of the Year type situation where you wake up.
I think I think your best approach to this is
maybe to go out to the Mavericks Saloon. While you're
(33:49):
in that area, you drink soda water with a line
and just act like you're drinking alcoholic beverage, get your
sister ripped, and then just tear her apart. On the
course is the Mavericks Learn that place we were in.
Speaker 5 (34:01):
Yeah, yeah, definitely gonna there are very.
Speaker 3 (34:04):
Small yes, yeah, I mean yeah, I have no I mean,
I'll porder all the wine. We're going all these good
restaurants and everything.
Speaker 4 (34:12):
Where are you going?
Speaker 6 (34:13):
Good and fucked up?
Speaker 3 (34:13):
We're going to Bells and then we're staying at some
great hotels.
Speaker 6 (34:17):
So we're gonna we're going to like this and o Hi.
We're staying at.
Speaker 3 (34:21):
The Ohi Valley and we're also going to concert at
the Santa Barbara Bowl.
Speaker 6 (34:28):
We're seeing Nathaniel Radlof who he's from here.
Speaker 4 (34:32):
Oh that was great that comes here.
Speaker 5 (34:34):
Yeah, oh that's so much fun.
Speaker 4 (34:37):
That's awesome.
Speaker 6 (34:38):
Yeah.
Speaker 4 (34:38):
I highly recommend I know you said Bells. I highly
recommend their sister restaurant, Barlec. Yeah.
Speaker 3 (34:45):
Have you have you been able to I haven't, but
I haven't been to bell So I'm so excited to go.
Speaker 4 (34:51):
Okay, yeah, that's gonna be fantastic. Oh my gosh. Yeah,
are y'all gonna do? Are y'all gonna be bop around
like Saintinez, go to some wineries.
Speaker 6 (35:03):
No, no, no, we're just gonna go. We're playing golf. Yeah,
we're playing two rounds.
Speaker 3 (35:08):
So we're playing Sandpiper, which is on the ocean in
Santa Barbara.
Speaker 6 (35:13):
And then I don't know what else we're doing. I
don't know.
Speaker 3 (35:18):
My mom has some ship playing in Santa Barbara. And
then we're staying at the Ritz Carlton there in Santa Barbara.
Speaker 6 (35:24):
And then we're going to bells like on the way
between those two places. And then OHI Alien playing, OHI Alien? Yeah,
should be good.
Speaker 4 (35:36):
That would be awesome. I wish you all the best
of life.
Speaker 6 (35:39):
You're not gonna eat it. I'm gonna like stay focused,
play good golf.
Speaker 5 (35:44):
I believe it.
Speaker 1 (35:45):
I had to stop getting high because marijuana there's a
direct correlation between how high I get.
Speaker 6 (35:51):
Yeah.
Speaker 5 (35:52):
Shoot, so I've stopped smoking. I'll do all the other.
Speaker 1 (35:55):
Drugs and drink on the course, but marijuana has a
direct impact on how poorly I play. So I've trying
to curb that a little bit just to get better.
And now that food festival season is kind of ending,
this is a different, you know, cup of tea. This
is kind of when I get to golf is when
the leaves start changing and it makes it harder to
(36:16):
find your ball and the.
Speaker 5 (36:17):
Rough I can't wait. It's good, Carl. I can't thank
you enough for taking the time to goof of with us,
snack with us.
Speaker 1 (36:25):
We've had some excellent martinis that just were thrown on
the menu, some new pastles that were added to the menu.
So it's Valentine for us to snack and dine and
relax a little bit. Before we get out of here,
I want to ask you two quick questions. Yeah, what's
one part of the world that certain are making great
(36:46):
wine that you have not been to that you would
like to check out. We hear, you know, whether it's
Rose Prevent talking about Georgian wine or Levi and East wine.
We hear folks talk about wines of America have kind
of changed, whether it's the western slope of Colorado or
parts of the Willamette and parts of California combating climate change.
Speaker 5 (37:08):
What's up? Where in the.
Speaker 1 (37:10):
World would you if you had one way ticket or
a round trip to go try a new type of wine?
Speaker 5 (37:17):
Where would you want to go experience for the first time?
Speaker 6 (37:20):
Well, I mean not new at all.
Speaker 3 (37:22):
But oh yeah, it doesn't have to be new, Ben, Yeah,
I really want to go to Sherry Country. I want
to go to that part of Spain to like San
Lucar and Herrez. I just want to see that production
and it's I'm just really drawn to that.
Speaker 6 (37:43):
Yeah, maybe we.
Speaker 1 (37:43):
All go to Spana bus and then split off. Yes,
if you're listening, Adam.
Speaker 6 (37:49):
Yeah, I mean Adam goes all the time. My husband
Adam shout out.
Speaker 5 (37:52):
Yeah, I'm a friend of the program. He's been on
the pod. Also, if you're a cannabis person, check out
numb Nuts.
Speaker 1 (38:00):
Great products. They'll put you to sleep or they'll wake
you up, depending what you're looking for. They got something
for everybody.
Speaker 6 (38:05):
Yeah. Yeah, but I would say that that part of
Spain for sure. Yeah, that would be Chris.
Speaker 5 (38:13):
And you have one personal question you want to ask
before we go. If not, I got a second.
Speaker 4 (38:20):
One, go with your second one. I couldn't think of it.
Speaker 1 (38:22):
What's your next race that we're we're doing with Bobby.
Chris has always been training. I'll start training if Bobby
will look at me with the same admiration that he
shows you.
Speaker 5 (38:35):
If I run, I will do it. I'll fucking do it,
right goddamn now, well maybe not right now, but like Spring,
I mean the Mulder Boulder, the Coal Facts.
Speaker 3 (38:46):
I think we do the col Yeah, I'll definitely do
the cold Facts. But I would like somewhere a little
bit more of a destination. I would say, I mean,
Bobby's doing the Tokyo Marathon.
Speaker 6 (38:58):
I'm not obviously, but.
Speaker 5 (39:03):
No sounds so old.
Speaker 3 (39:04):
It's so cool, yeah, but I would say, like somewhere
in Europe would be amazing, like Berlin or something like that.
Speaker 5 (39:14):
Ran with his brother in London already.
Speaker 6 (39:17):
Right, Yeah, he does. At least one or two of you.
Speaker 5 (39:20):
He's a psychopath. We knew that.
Speaker 4 (39:21):
I think he's trying to tackle, like I think there's
like big Yeah.
Speaker 5 (39:26):
I have a lot more respect for him than I
do for the big game hunters that are looking for
the big five. So shout out to Bobby. He's obviously
had been a guest on the pod.
Speaker 1 (39:35):
When we had him on the podcast, we wore Blazers
because Bobby's obviously well known for It's.
Speaker 5 (39:41):
Bobby and Bankers. There's the only people that wear suits and.
Speaker 1 (39:45):
Ties every day of the week, and so we showed
up to interview Bobby wearing blazers.
Speaker 5 (39:51):
And ties and he like fucking jogged to Frosco. Yeah,
to do the interview. We're like son of a bitch.
Speaker 1 (39:58):
So Bobby, if you're listening, we love you the pieces,
and yes, we will join you in Tokyo for a
run and some snacks.
Speaker 5 (40:06):
Thank you for the invite, Carling.
Speaker 7 (40:09):
We genuinely appreciate you taking too, are your busy schedule
in your busy restaurant, to talk about the festivities that
are coming up next week, and obviously to shed a
little light on why folks should be drinking more italianors.
Speaker 6 (40:23):
Yes, and County Classical and comes. It's gonna be.
Speaker 5 (40:28):
Great, Chris, good luck with the baby shower. I will
wear the badge of honor for Stone depetite.
Speaker 4 (40:36):
I appreciate you falling on that sword. It's a very drums.
I'm so excited. I'm so excited.
Speaker 5 (40:43):
Hey, big things are coming.
Speaker 4 (40:45):
Baby shower is not really for me, It's not for.
Speaker 5 (40:48):
You at all, Lady. She's coming down the aisle. Frank,
come down.
Speaker 4 (40:59):
I will vicariously through you and stories and can't wait
to hear about it. And Friday, maybe I'll get a
ticket to one of the seminars, you know, call in
sick to work that day.
Speaker 1 (41:11):
Yeah, and if anybody that works with Chris who is
listening to this, you didn't hear it. But until next episode,
we wish all the happiest of Haigh's Stay high, stay
Speaker 4 (41:22):
Hungry, Chianti Classico cheers,
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