The Gulf Coast Food Show
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The Gulf Coast Food Show
From Toasting Traditions to Knife Skills: A Rich Food Culture Journey
Today's journey takes us to King Wah Chinese restaurant in Bay St. Louis. We had an exceptional meal that reminded us not to judge a restaurant by a single visit, and got inspired by the resilience of the local community that bounced back from Hurricane Katrina to serve up delicious food.
Promising an extra slice of food culture, we explore the peculiar tradition of toasting with a piece of toast in a glass of wine. We also share exciting news about a new dining group we're creating for pre-planned restaurant dinners. This isn't just about good food, we need your help naming this special group.
We chat with a chef about his passion for cooking, his trip to culinary school, and the importance of knife care. Learn about the unique technique of honing, the art of deglazing, and how it can amplify the flavors in your dishes. Plus, cooking tips you won't want to miss include adding a dash of chocolate to your chili and a splash of brandy to your pecan pie. Join us on this delicious quest.
Well, here we are again, the Gulf Coast Food Show. Welcome and thank you for joining us again. I'm your host, tim Harrison. We've got another good show, some interesting little details, little facts we learned about we're going to share with you, looking forward to it. And we found a Chinese restaurant. I'll tell you about it in just a minute.
Speaker 2:Now, if you recall, I've whined about I'll say whined I've complained a little bit about trying to find a Chinese restaurant that's decent, that you can actually. You know you have some real authentic Chinese food and you go, and you know you've heard me talk about it, you know you go and you just find the buffets and everything is just drenched with sugary syrup and I don't know. We've well, guess what. We found one and guess what. Now it's in Bay, st Louis, and when I say found it, we've eaten there off and on for the past, I don't know, 30 something years Now. Here's, here's why and if you recall, I've said this a number of times that I don't judge a restaurant on. You know, if I go to a restaurant, I have a meal that you know, I don't know, it just wasn't, wasn't whatever. Maybe it was, wasn't the restaurant, maybe it was me. My taste buds were off that day, you know, and here I. That's why, when we do have a situation like that, I never come on the show and talk about and give the name of a restaurant. I'll say what happened at a restaurant, but I don't get the name of a restaurant because you don't want to freeze these hardworking people that put everything online to open a restaurant for some loudmouth not me, of course to to to bad mouth them when it could have been you, maybe they, maybe they really did have just an off day and the food just wasn't up to par that day. Well, that was kind of the case with me is that, you know, we didn't eat there a lot, but probably, I don't know, maybe three years ago we had a meal, had a meal there and it just, I don't know, it just didn't do anything for me and so I just didn't go back.
Speaker 2:But I've been talking about I want to find a Chinese restaurant that's good. Well, my wife said today. She said, look, let's go back. It's called King Wa, king Wa in in Bay, st Louis 15, 15 minutes away from my house. So we went there for lunch today and I said well, this time I'm going to get an assortment? I want to. So we got some egg rolls, we got some wonton soup we have. We had a pork a dish, we had a chicken dish oh what else and of course the combination fried rice.
Speaker 2:Now the, the taste of everything was spot on. Look, it wasn't the best I've had, but then again it was. It was way up there, well worth going to. I will definitely go back. But that's what happened. You see, I kind of, you know, against my own rule here. You know, just thought back about. You know, I don't know that place wasn't that good when I went, so I just didn't go back.
Speaker 2:But now we tried it and what really gives away a good Chinese restaurant is when you're able to have their fried rice. We got the combination fried rice and it's flaky, it's got taste to it, it's got depth to it, it's got some good vegetables in it, crispy stuff, it's got pork that actually has a good taste to it. It had some shrimp, some chicken. It was really, really good. The opposite of that is in most experiences I have. You probably too, you ever go to the, especially on a buffet bar, and you look at the fried rice and it's like it's kind of pinkish, like it's not even it doesn't have any darkness to it. It hasn't been cooked down with some soy sauce and the big wok, you know, and to create all those good flavors on what fried rice normally is. Well, that's what's generally out there. This was very good fried rice.
Speaker 2:And I told the lady she's, you know, working. She came out to check on us, or what have you, and I told her, I said, ma'am, I have to tell you that this is very good food you have. This is good food. Oh, and she loved it, you know, and if it wasn't, I wouldn't going to say anything, you know, I wouldn't have said anything. But I think that's you know what.
Speaker 2:I think we all kind of guilty of that at times. You know, we go to a restaurant and we have a little bad experience and then we just brand it and say, oh no, that place isn't any good, when it really could have been us, or maybe, you know, look, maybe they really did just have a bad, a bad day. Whatever dish you had, the chef just wasn't on top. Maybe it was a fill in, maybe it. Whatever the case is, you know what, I think there's some wisdom and you're saying, okay, look, we're going to wait a little bit and we'll go back and try them again and see what happens, and so so, anyway, that's what we did. It was fun, it was a. They have a nice little atmosphere in there, you know. So, look, and these same people doing Katrina they probably had five, six foot of water in that restaurant, that whole shopping center or the whole of Bay, st Louis Everything was underwater, you know. And so here they are having to start from scratch again, you know. So, from where they came from, being there that long, they're doing good, they're doing good, they have a good business. So, anyway, just wanted to share that. We finally found the Chinese restaurant that we can, we'll go to and I'll fill you in if, if, next time we go, if it's still good. So, hey, what about? Have you ever well, I'm sure you have You've seen people give a toast at a, at a dinner, and they toast to the health of maybe maybe someone there, their relative or what have you?
Speaker 2:Um, I was wondering where did that term come from, to toast, hmm. So I looked it up in my uh, professional food almanac and I found the answer, and I'm going to share the answer with you right now. So here's, here's what. Uh, why is a speech uh, like I said, about someone's health a tote? Why is it called a toast and spelled that way? T O A? S? T? Here's the answer it says because in the 17th century England it was customary to float a piece of spiced toasted bread in a bowl or a craft where you carry the wine, to improve its flavor before you drank it.
Speaker 2:Now I don't know if it improves the flavor or not, but that's, that was the custom In England 17th century. You put a piece of toast and in whatever vessel you're carrying the wine in, and in the people's glass. And here's what it says. Now, when the people raise their glasses in a traditional custom of drinking to wish someone good health, it would have been rude as well as unwise not to finish every drop. So the toast was consumed along with the wine. So you have this little piece of bread in your wine and if you didn't drink it all and get that little piece of toast, it was kind of considered a slight that you know you didn't carry out this. You know the complete toast, as it were. So anyway, toasting has its origin and real toast that actually they would put in the glass. So there we go. Now we learn something, learn something again right here on the Gulf Coast food show. You know what we're gonna be doing the food show.
Speaker 2:I tell you what I've listened to. Probably many of you too. I've listened to food shows, watched them on TV all of my, just about all my life. I can remember as a young child no exaggeration eight, nine years old, ten years old on Channel 12 out in New Orleans, wys, a public TV station, and they would have, you know, julia Childs or whoever you know, different cooks on Paul Pradoam started coming on the scene and I, just I, loved them. And then later on I was I don't know, maybe I was in my early 20s and out of New Orleans, the original New Orleans food show, it was just called the food show out of New Orleans.
Speaker 2:The host is Tom Fitzmores. I've listened to that show since its origination 30-something years I've listened to it and he's on every day Now. As I understand he's had some health issues and not on the air. I think his family is doing a fine job with that now. But he was actually for no doubt about the inspiration to do this show and they're enjoyable.
Speaker 2:You know what I enjoyed most about it is in my commute back and forth to work, you know and I'd catch him on the air is we just didn't have to listen to any of the noise going on in you know politics or whatever it was. You know disc jockeys that went off on these, you know whatever they would go off on and talking about stuff that just didn't, you know, didn't do any good. And now you get to listen to, at the time, tom Fitzmores and he's talking about food and restaurants and recipes and how to do this and and and how to bake things, how to cook things. I just found it fascinating. I loved it. It was just a break away from, you know, all of the nonsense and that's what I hope you enjoy.
Speaker 2:That about this show is that we just don't have that and we're not going to have it. We're going to just have regular people on. In fact, we have one coming up. Young man went to culinary school and I'm a fact, I'm a half him on the air in just a few minutes and and we're going to hear a little bit of why, how, what did he learn? What's the benefits? You know, it's something I sure wish I could have gone to. You know it's all good. I learned the other way just by listening to all the professionals you know, and I'm still learning from these pros out there. So we'll look for it. We're going to have him up in just a just a few minutes. We're going to have him up.
Speaker 2:I wanted to fill you in on something that we're going to be doing here on the food show, the Gulf Coast food show we're going to be doing a. Now we don't know what to name it yet, but let's say it's called a food club. Okay, now, a lot of people do this. A lot of towns have this, different cities what will do similar things? Groups and friends will get together and do it. So what we're going to do is this we have, in fact, one of my buddies approached me about it not long ago and and suggested that maybe we combine, because they do a lot of catering type business and you know they're all into the food also, and so what we're going to do is we're going to have in this let's call it a food club for now, until we actually name it, and we're going to get maybe I don't know, we'll try to keep it around maybe 20, 25 people, maybe 30, depending on the restaurant we're going to and what we're going to do.
Speaker 2:We're going to go in and, you know, a few weeks ahead of time, get with the owner, the chefs, and get some of their best dishes that they make, and so maybe we'll have maybe a four course meal, dessert, some wine, if that's, you know, if people want that, some pairing, wine pairing done at these places, and we hope to negotiate a nice price so that everyone can experience this particular restaurant and what they have to offer. We've done that. I've done that quite a bit. There's other, in fact in New Orleans there's some clubs that do that, one called the Eat Club. We've enjoyed that. So that's something that's coming up. So if you live in the area, look forward to that. I'll fill you on the details. If, for all of you, many, many, many listeners that don't live in the area, we're just going to tell you about it and if you happen to come down here one of the weeks, we'll keep everybody posted. One of the weeks that actually we're having this we're going to, we're going to invite you to come with us, you tell us, hey, we're coming down, and if you have a nice little party coming down anyway, hey, we maybe get together with you and recommend a nice restaurant and do one of these. What's nice about doing these? We did one years ago, in fact.
Speaker 2:This was one of the chefs. He was a chef for Emeril, emeril Lagasse, here on the coast, and this young man had his own restaurant and he had a let's call it well, he called it. It was called Feed Me, that's that's. That's what he called it Feed Me. And we went in. I guess we had the first time we did it, we had maybe 15 people with us and let me tell you it was now. This was a long time ago. You know, let's say it was 20 years ago that we did this. He charged about $40 a person. We had fillet, we had lobster. Now, it was a small portion. Everybody got a small portion of everything that he did. Really well, and by the time you finish, I mean you're sitting there and here comes another course coming out and you're like, oh wow, this is a lot. But they really put on a show for you when you do this. You know you have your own waitresses, your own bus boys, your own waiters that are helping you and serving your table the whole time. It's well worth it. It's fun.
Speaker 2:Look in your town, see if there's something similar going on in your town Eat Club, a food club, one of these and it's normally a very good crowd. I know the ones that's going to be with us. We're going to all be a good crowd, but we're going to do that and I'd like you to look. Just stay posted. Stay posted on the website. Ms Jenny is going to keep everybody abreast of what's going on and when. This you know when this happens. So let's look forward to that. We're going to try many restaurants and that's coming up soon. So one other thing that's coming up soon.
Speaker 2:I love these young entrepreneurs because it's, first of all, it's rare that you have very young entrepreneurs that want to just go out and start a little business, especially the food business. Well, a friend of mine, his, their daughters the older daughter, I think kind of headed this up a little bit, but they, they opened what's called a tea room. Now, I never knew what a tea room was. I remember my wife and and and my daughter in law and some in-laws and all the girls. They went down to New Orleans and they would have these tea parties. I don't know what they were, but they had a dress up and a nice little hats and you know, and they went and had a great time and it was at a, you know, a tea room. Well, that's what this is, and, and so I'm, I'm looking at this, I'm like, wow, a tea room. People actually go and they and he's sitting and and, yes, and they're doing quite well, in fact, sometimes understand that they're booked up. You have to wait to book up your own, you know, to for room. So we're going to have this young lady and a and a mom or a dad, one of them, I think, let's see, I think she's probably 18 now. So we're going to see, but I'm anxious to hear all about it and and just excited to see these young people, you know, just spending their time wisely, you know. So we're going to hear all about it. The tea room, and I don't know what it's called. I'm going to find out all of that and I'm going to share it with you and we're going to have them on the show very soon. So we'll look. We got a lot to look forward to.
Speaker 2:Here's what I want to do. I want to chat with Jordan for a little bit now. I've known Jordan and his brother since they were kids, and and the reason why this is kind of surprising to me is because I've known them all these years, friends with their parents, very good friends with my wife and I with their parents, and so all these years I didn't know that Jordan went to culinary school and has just this passion for cooking. He enjoys it, loves learning about it. But, what's interesting, he went and I was just talking with him and I said, hey, you know, so did you pursue anything with, with with you know restaurants or what have you? And he said he had a little interest in maybe opening a restaurant, but really it was for his own benefit. He just love cooking, love the whole idea of restaurants and and everything about it, and so this was his own little personal education.
Speaker 2:I'm like, wow, that's, this is pretty nice. So I want to pick his brain, I want to see what's going on, what, what is what, some of the things that he's learned that he can share with us. So we'll see. So I tell you what. Hold on, hold on just a minute, let me patch him in and and I'll be right back and we're going to talk with Jordan. Another young guy he's 23, went to culinary school. We're going to see what this young guy knows, so just hold on one second. All right, jordan, do we able to be patched in? You're?
Speaker 3:with us.
Speaker 2:All right, good. Well, I was just a seconds ago talking to the audience that I was telling him. So you know, I knew this young man, his brother, his family, since they were kids, and Jordan, I'm just finding out I don't know what, two weeks ago, that you went to culinary school. Now, hi did? I know y'all moved away, we don't see y'all much anymore, but you went to culinary school. How, tell me this? What was the motivation behind that? You was what? 23,.
Speaker 3:You said yeah, yeah, about 23 when I started.
Speaker 2:Okay. So what's the? What was the motivation? You just up and decided hey, I know you love cooking, but what was the motivation behind it?
Speaker 3:Well, I grew it up. I know you talked about it. I grew up watching Emeril and all these different cooking shows on Food Network and everything, and around my early teens I started cooking different things, trying to see what I could cook, what I couldn't cook, testing the boundaries of what I knew, and really fell in love with it, learning different ways I could present stuff, cooking dinner for my family, and as the years went on I just wanted to learn more and I knew best way to do that would be to go to culinary school and see what they could teach me on it.
Speaker 2:Wow, that's. That's interesting. You said something about a. Was it a barbecue sauce you were making when you were young and and you that that kind of really peak interest too.
Speaker 3:Yeah, yeah, and always that's a moment to get barbecue sauce, cause I loved eating on everything and she always forgot to buy it. I never went to store it there, she'd forget to get it. So I said one day. I said all right, I'm going to make my own. And I looked up a few different recipes, find the general idea of what people used and we had stuff on hand and not the pretty gutter recipe and it turned out pretty good. So I roll from there trying new stuff.
Speaker 2:Yeah, see, I tell you what, as, as and I know your parents and they of course wanted you to pursue what, what you know, what you love doing, but I tell you that that's a good sign, man. When your kids are coming up and they enjoy cooking, man, I'm going to tell you you're going to wind up. You know you got half the battle beaten, man, if they're going to spend that time cooking and and learning recipes and stuff. So let's do this Now.
Speaker 2:I don't want to get too high tech, I don't want to get too technical, you know, because, just like myself, there's regular little people out here and we want to know just some basic, some of these questions. I'm sure that we, we know some of them, the answers, but answer them anyway, and answer it based on really your, your training. So one is this when it comes to knives now I know you, you probably have your professional set of knives. First of all, let me ask you this Is it necessary to buy the super expensive knives, or very expensive, or can you? Can you get a decent set at a decent price somewhere?
Speaker 3:You can very much get a decent set, as long as you take good care of it and make sure you're not using it or treating it wrongly. If you can keep it up with it, a decent set will get you a long time.
Speaker 2:Okay. Okay, that's kind of where I am. I have some choice knives that I use. Now I've always heard that there's two of the two times the best times to sharpen your knife right before you use it and right after you use it. Now, I know there's a downside to that If you do it too much. And when I do it, I'm talking about just a little handheld sharpener that I have and I just do two swipes each time before I use it, two swipes after, and I always have a very sharp knife. What is your routine when you have professional knives? What is your routine with sharpening? What do you recommend?
Speaker 3:That is a good way you can do it before and after. I sharpen mine about once a month and just make sure I'm honing them in between then to keep that blade straight and get the dents and chips out of it.
Speaker 2:Okay, so honing, that's the big file looking tool, right yeah.
Speaker 3:Yeah, a long metal rod. It will sharpen a little bit too, but it really helps to hone that knife too when you use it.
Speaker 2:So when we see a chef and I do, I use it when we see somebody boy, they swinging it nice back and forth and making that noise, it looks cool. They're not actually sharpening. Now you said it does sharpen a little. A little, yeah, but mainly, what is the purpose of doing that with that honing tool?
Speaker 3:You know, as you use a knife of course you know chopping down on the board, chopping through bone or whatever you're using it's going to put a little dull edge on it or bend that knife just a little bit. Especially the blade is fine like sharp edge. So that'll help straighten out and get it back to alignment and once you get down to good practice you can hold that angle and get the right angle you want on that hone to get the proper angle on the knife blade.
Speaker 2:Yeah, because I guess when you do, when you get that thing razor sharp or close to it, it's sharp but it's probably weak also, and so, yeah, I can see where it would get out of line with that. So, okay, good, I like that. That's basically what I figured. Now, deglazing Now I've, like you, I've watched, you know, the professionals with deglazing and they show their different techniques or what have you. What is, what can you do when you're deglazing a dish, whatever you're cooking, and what process do you use and what's the benefits of it? I mean, we know you can get some good taste out of it, but how do you do it?
Speaker 3:Well, once you get your meat done, you can get out and let it rest you know which finishes cooking a little bit more. And then you'll have those little bits left in the pan and I'll sometimes just like scoop those shirt onto me. But if you really want to get a good flavor, you can take some wine white or red, whatever your purpose is and you put a little bit into that pan and you start stirring it up with those little bits that are left in that pan and once you get it going pretty good, you can add some butter, you can add some cream to picking up one more and you'll get a beautiful sauce that has so much flavor. And you can add a little more seasoning too if you want. But when you have like steaks and a cast iron, you can deglaze and you have a nice sauce. Pour, mistake, a pork, chop all these different things. You can make just this beautiful accompaniment to the food to cook in.
Speaker 2:And that is what I do Now. I don't use wine too much with it, but I do occasionally. Now I guess there's a danger somewhere. If you have, at what point do you just say okay, I overcooked this, this is not deglazing, I'm getting rid of some burnt taste you don't want to use that. Is that correct?
Speaker 3:That's correct. Yeah, and you'll start to see how you know might be thinking up and you have like a thin side and a thick side. That's not missing. Well, that thick sides probably already burned in that thing, so I don't want to mix it to anymore. It's just too far gone at that point and it's just gonna ruin everything else.
Speaker 2:Yeah, so now make. Now, normally I'll deglaze and I'll put that right back into my dish, whatever I'm making. But now you said you've made, you've made dressing, a sauce, out of it a steak sauce. Yeah, how do you do that? I?
Speaker 3:Had done at the head sear some steaks in the cast iron pan. I put some red wine I used that time Mm-hmm, and I put that up for a while, let it reduce just a little bit and then added some butter and Little black pepper and salt and I stir that up to it got a little bit thicker and then I put that right over the steak.
Speaker 2:Nice, I'm a plate nice, nice, yeah, and I guess now, now you're using every bit of the flavor, everything that you cooked, and and is boy, I tell you, it's true, the little burnt pieces, man.
Speaker 2:The oh man, when that fat gets a little burnt, oh, that's wonderful. So, alright. So, and you say red or white wine. Right, right, red or white, okay, good, good enough. Now I've heard through the grapevine that that you do a very good chili, and, and now I just did chili. I did chili for 60 people a few weeks ago, and but I didn't use this one ingredient that you use, and I'm really curious to know about it now. So I know some people out there listening because it is it, it's, it's popular in some areas. So, but what? The ingredient that you use was chocolate in your chili. So tell me a little bit about that now. First of all, are we talking like a sweet candy bar, or what kind of chocolate are we talking about?
Speaker 3:No, no, you don't want to get like run in the middle her star or anything like that, but in there I use the darkest chocolate I can find, normally 92, 93 or higher. If I can find 100%, I'll use 100%.
Speaker 2:Wow, and that's good. That's not gonna be sweet, that's gonna be kind of bitter. Yeah, that'll be bitter, that'll be, and and that works with chili. Now I've heard of people doing it. I haven't taste. I've never tasted it, never tasted yours. So tell me about it. How do you fix your chili?
Speaker 3:I'll fix it. I'll give my meat, my ground meat, I'll sear that in the pan for a while, brown that and I put into a big like gummel pot. I have nice tall pot and I'll add all my other green it's in there and I'll let that thing simmer on low for at least an hour, mm-hmm, just let everything turn, build all those flavors, and then I'll take that dark chocolate, chop it up finally about three ounces I use and I'll put it into a chili and I'll let it simmer for another 10 more minutes, stirring that chocolate into there hmm, I'm gonna have to try that.
Speaker 2:I'm gonna have to see what that's about, because I've heard about it and I'm here and you talk about it, and I've heard people that that have tried you chili and they said it's good. So, so Well, we're gonna find out, I'll find out firsthand. If it's not good, I'm well, no, I'm sure it's gonna be good. Well, there you go. Okay, so so that now Tell me this I, I like the 80 20 mix. You said that that that if you health, you know, if you, if you for necessary, if you need, for health reasons, you can use, you use up to a 97 to.
Speaker 3:Yeah, that's what I'll use really and and so how?
Speaker 2:in a look? The fact is, when you're not using fat, you're losing some flavor. So how do you? How do you make up for that, or do you have to?
Speaker 3:The chocolate. For me, the chocolate will help make up for flavor because it helps Deep in that flavor. Since it's not sweet, has that more bitterness to it, uh-huh. It'll bring out the savouriness of the chili and then even help thicken it a little bit, and then it gets rid of all that acidity that's in there. So we don't have that acid Overactin and counter balancing everything, the flavor comes out a lot stronger.
Speaker 2:Okay, all right. Well, look, nothing wrong with good, healthy food, that's for sure. So 97, 20, 97, 2 Wow, hmm, I'll have to try that. I'll have to try it. I'm all about the. You know the flavor, so we're gonna have to see what, see what, see what goes on with that. What now? What about desserts? Let's talk about how. About one dessert that you do, and how do you do that? What is your favorite dessert that you make?
Speaker 3:One I love making is a pecan pie. Making that pecan pie?
Speaker 2:now here's the question everybody's gonna want to know do you make your own crust or do you buy it? And it's okay. If you do, what are you? What do you do?
Speaker 3:Yeah, thankfully I catch slack, I do not make my own crust, because bacon is a whole different world. It is a nice homemade store crust and then make my own from there.
Speaker 2:All right, and now you don't have to peel your own pecans. I wouldn't know. I'm sure you can buy those. I have a pecan tree in a bag. I have thousands of pecans in my backyard right now and I keep telling people come get them. Friends of mine and some do, and they still still got them. Plenty, plenty out there. But yeah, boy, the crack in them. That's fun for about 10 minutes. Oh yeah, I take some time, but pecans are expensive. They are, boy, they expensive. So yeah, yeah, well, and so you, you, you don't do your own crust. What's, what's some of some of the? And I know these basic ingredients, but how do you do your pecan base? How are you putting it together? I'll do.
Speaker 3:I'll get my midst bowl and I'll put the eggs in there first and beat the eggs pretty good, and then I'll add the sugar and it's down to it till it creams them together and they'll add them other ingredients. I got dark corn syrup. I'll use melted butter, vanilla salt and then add brandy to mine as well. Actually, brandy, how much brandy?
Speaker 2:Brandy how much brandy do you put in?
Speaker 3:about one or two shots.
Speaker 2:Okay, hmm, and what is that now? What kind of flavor do you get from that? What's the outcome?
Speaker 3:That helps give it like a deeper flavor because the alcohol will cook down in it but that taste of it will be there and just give it that more background flavor that really pops in your mouth.
Speaker 2:Nice, nice Now. So do you plan on in the future pursuing other than a hobby? I mean that's a pretty good step. I went to culinary school because I wanted a nice hobby. I love cooking. That's a pretty good. That's pretty good if you can do it. Do you have plans in the future to do anything with, maybe a restaurant? Working at a restaurant? What's your thoughts about that?
Speaker 3:If the opportunity came around, I would pursue it. If a nice job opened up or if I had the means to own a restaurant, I would definitely pursue it and use this knowledge in that way.
Speaker 2:Yeah, it's tough. I tell you, the restaurant business is tough. It really is. I love supporting the restaurants, the local restaurants, any of them, because I know I do know the first hand the work and the time and money and expense that goes into them. It's a tough business, but when you love it, you know. Like you said, you went to school because you love cooking and you wanted to learn more about it. Yeah, so nice, nice. Well, Jordan, how in the world I never knew that about you, you know. But now what I'll do is, when I have a technical question and I need it answered professionally, well, I'm going to have you look through your notes and we'll get some good answers when it comes to culinary questions that need more information than I can provide. How's that You'll be?
Speaker 3:a technical support.
Speaker 2:Okay, Not on a payroll, but just on the.
Speaker 3:On paid advice.
Speaker 2:That's right, that's right. Well, man, hey, nice talking to you and thank you for taking your little time this evening with us.
Speaker 3:I appreciate you having me on.
Speaker 2:Yes, indeed, yes indeed, and look, we're going to have you on again. Well, like I said, you'll just be stand by for technical questions. Okay, all righty, fair enough. All right, man, we'll talk to you later. Thank you and a proud thanks, all right. Oh boy, what a nice guy, nice young man, you know. And to be able to have that as an option, to go to culinary school at a young age that's what I tell you that would be nice. That would be nice. But in the meantime, what I'm going to do is just keep learning. From people like that, people like you. We get feedback, sometimes with some great ideas. So that's what we're going to keep doing In the meantime.
Speaker 2:Guess what we're going to do? We're going to work very hard at this food club that we're going to have Maybe it may be next week. I'm going to I'll confirm the tea room. We're going to that. I'm going to tell you, that is just fascinating that it's such a demand for it. They have a great little business and I'm telling you, I mean, she, look, she's got some little wisdom from her mom and dad. They know the industry, they know the business well, but this is her baby and doing a great job with it. So, anyway, I can't wait to have them on. I'll fill you in on the details as soon as I get them.
Speaker 2:The food, the eat club, food club. I'm sorry, whatever we're going to, I don't know what we're going to call it. Maybe, how about this? Well, email us, tim at the Gulf Coast food food show dot com. Email us or go to the website and you can drop a note. It has a little thing. You can leave a comment.
Speaker 2:What do you think is a good name for it? So it's going to be a group of you know, of you know friends that you have, and they're all going to get together and go have dinner at a restaurant is going to be pre planned with the chef and the owner. Like I said, we're going to try and negotiate a just you know. Look, we want to be fair and we want them to make money, but I'm sure they can put together a special price for special, special group like this and then get to taste the best of what they have. What should we call this club, this group, this gathering, this idea? Send me some, send me some ideas and and if it's good, we're going to use it. We'll use your idea. All right, that sounds good. Thank you again for joining us on the Gulf Coast food show. It's always fun, it's always always learned something right and we get to hear guess who Ethan Langwood his version of tippatina. I never get tired of hearing tippatina. See you next week.
