Santa Booed First - Eagles Podcast
Santa Booed First - Eagles Podcast

Season 1, Episode 29 · 3 years ago

Episode 56 – ‘Chef’s Round Table’

ABOUT THIS EPISODE

Good Morning Sports and food fans. This is going to be a dynamic episode of the Sand Abou First PODCAST. We got a full room in here getting real cozy. For those watch it on facebook live, you can see we got a nice spread of food go in here. But let's let's get the formality you out of wait first. Brought to you by the wildfire sports radio. Lovely Wildfire Studios, powered as always, buy POPs McCain Irish whiskey, and we're going to introduce the guests first, folks. All right. So, Deacon Dj, you guys keep shoving the food in your face. You know, I appreciate the help here. We're going to start all which am I right? Well, and then we'll go down the line. What we got today, folks. Again, we got three of our our friends are shifts that come in here. We got a couple guys with some sandwiches, be at Lorel with some wings. We got the proprietor of POPs, I was risky Jay fogging here with us. Sorry if you can't see everybody on the video, but we're stacked in the room here. We're going to talk a little bit of sports, but we're going to focus a lot on food today and there's going to be there's going to be judgment. I will tell you, folks, right now, I will be judging you not on your food, but on your answers to my food questions. Oh, so be prepared. If you don't fall on my side, then then you lose. Is Pretty much much what's gonna come down to, and I'll figure out a scoring system as we go along, but let's start off. Will introduce yourself and will lindsay I'm a coner of stockyard sandwich company. Two sandwiches. I have our pistromagg and cheese and a sausage chicken cheese. Like all the meats house made. We get it locally. Should be pretty good, I think. Well's been on all of this before. We've had sandwiches and I still got to say scrapple, housemaid scrapple is banging one of the best scrapples that down. Well. I knew you guys have had our scrapple before, so I tried to go any different than that. Whenever a problem with that, you know, I had next chef up. Hey, what's happened, everybody? This is chef Tim Lopez of the Philadelphia Eagles. Also of flick hospitality, cooks for the Philadelphi Eagles, and I brought some sandwiches today because I felt like it was a throwdown challenge just to create a sandwich for this wonderful group of misfits here. So hats off the will sandwich. Ob First, before I even even taste mine, to look at her I describe it because he put eggs on it. You put eggs on anything on there, so I failed him put eggs online, but what I did was like a South Philly Omage, if you will. It's fried or Pan seared herb and Romano Cheese pounded thin chicken breast. One Sandwich has Broccoli Robin roasted garlic. One Sandwich has roasted garlic with a Rugalo case. You went into the whole Broccoli rob thing, and they all have gobbagoule on them and a tomato sauce, which I'm slowly becoming famous for my own mind long hot tomato sauce. So I made it with the Godfather rescipe. If anybody seen the Godfather, obviously the all of you have. Pete Clemenza teaches Michael how to make sauce for twenty guys so I started with that and then added some long hot peppers into it that we roasted at the house. And there's a lot of garlic and a lot of love and, of course, sharp provolone, because just slice the garlic with Rizard blys. I did, I did. My hands are cut up pretty bad. I'm not to go to your after this, but you know, anything for you guys as I see it. And we talked about a Santa Sammy, this idea. We all just kind of throw something in, and long hoots would have definitely been on my list of ingredients duty. I appreciate that. We also talked about some reindeer being involved and I don't I don't know. I said to you the kid it heart, I don't know that I can eat rudolf. So I appreciate you. Go on the chicken to chicken rain. There's name was Fred. So it's okay. You don't know. He wasn't gonna. He wasn't want to say and is now I maybe I want to say there's yeah, he was. He was like, you know, it was extra. Is One of the extras. All right. Now, no rain there today. We're reigned there free ring...

...dear Fred trying to be South Philly friendly. There's no rain there. Run around South Philly, as far as I know. Yeah, probably time. All right. And next up from Krik Water Restaurant Saloon. We got stuff. I'm like, they're lorly. Yeah's Ti. I'm literally staring from Krik Water Saloon. That's Kriic, K Wud are. It's bout the right way. Yes, so I bought. Today, you know, Tim said he's going to bring a reindeer sandwich. So I got a little scared and I just wanted to bring wings. I didn't want to compete with that reindeer sail and so we brought our house smoked wings. We have an outpast store and we have a jerk and we brian are wings for twenty four hours in sequan pepper, peppercorn, orange, pols and Rosemary, and then all of Ourselsas are house made at our bar. We try to be a little different than most bars and we do everything from scratch. So yeah, enjoy. Thank you. Thank you for all the food. Are Thank you for the wings. And then of course you need something to wash the food down. So I'm going to him as he's as he's finish it in a wing. We can talk right now. I'm eating these kirk water wings and come back to me now. I'm kidding, they don't. Jason fog what I pops McCain whiskey. Let's have a taste. I'm here and this food is amazing. You got to check these stories everything out. It's amazing. And then, of course we got the magnificent Martins. They need no introduction. Morning, good morning. We'll talk a little sports first, because last time we were in here none of the free agency started with the Eagles. Just a couple guys to touch on and see how you guys feel about the retreads coming back. The Shawan, then Harry. Okay with those moves. M little happier with the Shawan coming back. Then Vinny. I think viny kind of fell off. If there he left here and what he's replacing, I don't think he fills the shoes quite yet. Of the of the you know the guys that have left, Michael Bennett and it looks like Chris Long maybe on the way out. Unfortunately, they're they're losing a little on the edge with those guys checking out. And I mean vinny is a body to send out there on the rotation, but I think he's he's lost a little bit. He had one one solid year here and he has it really done a whole lot before since, especially since he's he's left Philly. The Shawn, I'm happy to see him back. He adds the dimension that we were trying to get with Smith and Wallace. Both of those guys ended up getting hurt and miss big chunks at a season, but I think and the Shawan has a history of getting hurt also, but he doesn't miss huge chunks of the season. You know he'll miss a game here and there. So I'm looking forward to the Shawn coming back and stretching that defense, taking a safety with them down the middle, opening up underneath and over the middle for the other guys, and also to running game. When you take a guy out of that line of scrimmage, it's one less guy you got a block, one less guy you got to dodge around and in the running games. So I'm looking forward to the Shawan coming back and doing well here. I love both of the moves. I think adding the Shawn absolutely helps this offense every way they can and I disagree. I think vinny carry will be just fine here. I think Tampa just wasn't the right fit for the guy and that's why he saw maybe such a decline last season from him. But I think him coming home, coming back home to this team that he loves so much. He helped this one a super bowl, I think he'll be just fine. I think he improves a defensive line even more than it was last year. I think they'll be fine. I think they'll still get the same good production out of all of them. So I'm excited. I was. I was really happy they brought them guys back. So that was really my week excuse to eat some wings. But these guys talk for a minute while we get some I...

...get some food to me. All right. I think that's our sports for today to be. But that do you want to talk about Brights Harper? And I got one thing about number ten. Yeah, as a chef at the eagles, the Shawn Walk back in is like he never left. Okay, everybody was embracing them. When he comes up to me and I'm at the girl make him breakfast. I didn't know he's coming in for breakfast that day. You know, usually when they get a guy back, you maybe got like anywhere between four and twenty four hours before you see him, depending on where they are, you know, naturally at the time. So he comes in and he goes, Oh, you're still here. It's like yeah, well, where would I go? I'm glad man. He's like food and Tampa. No Way, well, no way. He says. It's good to see you, and it was. It was, it was great. It was great. Literally brought back like a flood of memories of cooking for number ten and for him playing for the team. So I'm glad to see him. Glad to see if any curry come back to he was as a stand up guy, good player. He's allergic to mushrooms and I gotta throw that back into my cooking skills. Watch out for any. So but glad, glad to see those two gentlemen back. They're good people. Either of them have a special that they like. I know caution had his own sandwich right hes you to it is where a lot of people eat that. Rest to the team. A lot of other people eat that sandwich. No, Carson is not on that sandwich anymore. He's going healthier. But now I never head of the Sean Jackson Sandwich, but I can always make one. That's the best thing with getting him back. Now we can get him into the food game a little bits. Need something lean and mean and fast, leaning fast, just like let's like Djacks I. We had a little phillies action. We talked about Bryce last time we're in here, but there's a lot of speculation about prices here and prices making overtures to to trout, and eventually trout will be here, and I was on the team that. I don't see how trout leaves the angels. I think DJ cried himself to sleep that night if he saw that Mike Trout signed up four hundred thirty million dollar deal to stay. You okay? Did you recover? I'm doing all right. I was a little upset, but you can't turn down four hundred thirty million dollars. I mean great, and then everybody would yell at Yeah, you did, you can. But yeah, I'm happy for shout. I he deserves that. He's best player in baseball, so good for him and I wish him the best of luck. Do you think Bryce is a little little arc that he got one truck out, one last year and a hundred million more dollars? Yeah, I mean, yes, yeah, he worked, he worked. I think that's why Bryce works so hard to get as much money as he could, for guys like Mike Trout to get all the money they can get. So I think this is a new era of not just baseball, I think every league is going to start. Your still going to start seeing these guys get paid. That voice you heard from the sky. Apologies, tkt intro. It didn't introduce you know, but everybody knows the producer of the stars, teller kind the glace there. I don't think he could see me. Throw the people in there, all the people on the food and I apologize that you don't have to sit in here with us and enjoy the smells, but I can see your mouth where it out there. Old will save you some. Yeah, we need to save him. Tell he I'm only going to cut into six. We got extra of wills in here and I'm not going to part take because I one of these last eight. Another one. I'm not leaving the studio. All right, it's time to start firing off the questions to the chefs and the others in the room. We get all until I get back to the eagles. For Yeah, go ahead, jump in whenever you I'm huge on de Shaan. I love that. My biggest problem with the eagles right now is resigning peters for another year. Jason Peters Offensive Line is a serious concern of mine and Jason Peters is an old hag. Like he was good and he's got spect he's like he's too old, he's too fat to be playing this game right now. These guys are fast. He's a big Old Batman and we've talked he like is more of a liability. I think at this point they're there. I don't know that. There's not a game where he's taken a few plays off. On your defensive line, that's fine. On your offensive line,...

...you don't want to keep cycling guys do the like. You want that consistency. You want them to Jell, you want them to know how to play together. So I agree. I thought he would get cut. Yeah, I may be brought back as a coach. Signed them for for another year. I'm like, well, why? Like what? It's a team friendly deal. He comes in, he can maybe opens on teach some of these younger guys and mentors from these younger guys like the George my Alatta, who tim head on the podcast as well. The all see the big ossie. He's already as mentor. Yeah, so maybe he keeps hitting with another year and keeps coaching him off, because he was really raw. Right. Absolutely, he's got a big body and that was just like he has the Henry Sign. That was okay, he's going to be Mulatta's you know, is meant to miss to Miagi. So he was gonna go OL be one. But who knows? The yeah, I think and still the biggest opening need of the eagles is running back. I think we still don't know what we're going to be doing with running back. There's other players that are out there, still available, like Jordan Howard, Duke Johnson here might be available in trade guys if they aren't big exciting names, but we've never really made a big splash of running back. That hasn't been our think the Marco Murray blew up in our face is that probably didn't the last time we signed a big name running back that was supposed to come in and produce. I think at this point they probably draft the running back. You hear them. Yeah, looking at that kid from Alabama, lot choss Jacobs. It might be there at the end of the first round. So it. Will see where that lands. Absolutely all right. All right, we ready to start grilling the ships. Let me get one more bite of my sandwich. Well, I'll ask the question I just got. I got a question. Really discussed. The Sandwich is first. Are You roll us? Are you guys available every Saturday? I mean this food is amazing. Hats off you, you guys, and I'm so glad I didn't eat breakfast. Yeah, I totally forgot. I purposely didn't eat break I forgot. I wasn't thinking because I was serving three kids. Okay, did here. You want to talk about the sandwich is first Tim Yeah, go ahead, let's let's talk about wills, because I'm literally eating this. You said it's Bestrowmi is freaking amazing. Yeah, really, not, really good, drammy. Yeah, let me take a Bibe. The sausage, you know, for the microphone. That's good. Yes, I said, we make up with it in the house. The PSTROM, ten day process, you know, cures ten days. Let me spice it up, smoke it. Yeah, and then the sausage. You know, we make same thing. Let's got onion, scarlet, fennel seed. Thank you for the fennel seed. So many people hate fennel seed. They leave it out. Thank you for putting it in. Rosemary time. You know, it is a classic breakfast sausage, but make everything in the house so it's delicious. Is really absolutely delicious. The eggs, just any time of day, I usually like putting, you know, catch up a little black pepper or whatever on there to ad a little flavor to my breakfice sand, which is not needed with this God's good stuff. That that leads me into one of my questions. So we get started. That's good review. A SANDWI Jaska quick, yeah, but we'll mix it. We'll mix it in, all right, are we? So you know, when you're cooking, seasoning is very important, right, if you put one of your meals in front of somebody, they immediately salt it without tasting it. As it make you feel? I Dad find to the MIC. No, people feel like they need more Saut I mean I actually don't like the cook where a lot of salt. I do call Cook with a lot of pepper, though. Yeah, but it doesn't make me feel anyway, good or bad. One and this is where I say I'm a I'm a chef in heart you. So that's where I've got. I'm a chef at heart and my kids, as soon as I put the food in front of them, they solved it. I must feel like that's that's kind of an insult...

...to the food, right. You want to taste the food first and then you decide it needs a little salt. If you immediately salt something that's put in front of you, I agree that's alting your intelligence. Like yeah, yeah, me personally one, I like to drink, so therefore I enjoy salt. As people, it's insulting. I very I tend to be a little bit heavy handed on this salt white you're cooking. Yeah, yeah, there's like especially for myself. So I imagine that whatever I'm whatever this person's you doing, and they just immediately put salt, they're not going to like it's going to make the wow two months. Yeah, it's way too much salt. Why not taste at first? You know, we took the trouble of making a feel you obviously wanted to eat here. You know, I'm a little bit different realm than Lory and will. I've got a captive audience. You know, the Eagles Novacare complex. Everybody eats there because that's where we're at and you really we don't have salt shakers up at the counter. So I'm never I never see anybody go to town with the you know, the seasonings. A lot of times they trust us or they'll actually come up and tell me, you know, that was way too saltier. You know that need a little bit more this than that, and I invite that. But yeah, if you're serving something to somebody in the first day, Yo, here it is. They go, okay, forget it. I'm just like all right, so obviously you're you just don't care about food. Yeah, you like to take a salt bake spoonful of salt. All right. Yeah, point scored front. Don't offer we don't know for Salt Shakers either. Like if you know if you want salt, will give you salt, but we don't. We don't offer it. It's not like a we don't keep it out on the table, out on the table. Yeah, that's that's interesting. Like you're saying, the usually you go catch up some pepper, do you sandwiches? They didn't need write. If you're a big fan, catch up where you like hot sauce and you think that old hands the flavor a little bit fun. But the taste of food. First all, this food is just exploding with flavors. I mean, you know, it's fantastic. The sandwiches, the wings are just fantastic foods. They're great breakfast foods. Eat. I would even eat, eat these wings for preakfast. I mean they're all they're all dry eyed. I am Yes, you're rock, but I'm either. They're just fantastic foods and they're just chalk full flavor and no need for condiments. Yeah, this tomato sauce is absolutely amazing. Yeah, it is really yeah, tomato sauce is slamming it. You get a long hat, then you do the tomato. I think you get the tomato first and you get that long hot the crew after. Yes, Oh my gosh, I'm going to ask the controversial question now so that I can I can eat, because it's soll being you wing or drumstick wing or flat? Which is the better wing? Flat all day I was you on flat. Flat has a much better ratio of skin to meat, and that's where it's at, because really the whole thing of a wing is like the sauce and the skin. And then, sure, Geekn Diresson and closed. We're listening closely. Trust I'm a drum sick. Thank you. Yes, I know, I do. What about all that cartilage that you're not sure you're about to eat? You Bite it off the end of a drum stick and you got spit it out of your mouth. I don't. I make sure I don't go to the end of a drum stick. I just make sure I don't go to the end of a drum sticks. And while I was eating these, another thought popped into my head. A versus and flats versus drumsticks. Drum sticks are easier to eat, they're easier to get to the meat. There's no you know, messing around with the bones and between bones and whatnot. If you died, writ into the meat, I think you got to know the bone. I think rag the bones in the making of how exactly? I think you got to know the cray that it's too much, too much ending. I'm away. I like the wing. What did you call me? Flats and wing? Yeah, that's the wing part right. Yeah, and then sometimes with the drum stick it's a little too overcooked, it's a little too hard all the time. I think so. I think the way we bowls over, Jimmy, the wing that you call flat is more tender and I like I like them better after I take them all...

...day. Everything is tasting great. With the Whiskey, by the way. Yeah, whiskey taste of Yesh. Thank that. Other whiskey, nice, smooth wash them. Is My favorite. Saturday, your favorite. I'M A flats guy. The flats it's it's easier to eat. You get I feel like it's I'm this might be a bad take here, but I feel like you get more meat out of it. That is about better me. Yeah, you get like better. You know that's a bad take. We know. I know what side Tellers Huh. Thank you. We actually went. I think I can flicked. Hell, we're on an island by ourselves. People, so they meet it more drum. That's for us. Wo Right. WHO's the vote on the drums? Me and that's it. and men tell you got mom every tailor time out of second let me add this. Not Too long ago it was over Jim's house for a an even Saturday evening of food and Beers and he made two big pans of of wings, both sticks and the flats. Guess what was left at the end? Now there were a few just lats. There were flats left at the end. Yeah, I can tell you why. I'll tell you as why. Because they were stock, probably all the way at the bottom of a pain and the sauce. Some people didn't want to want it. There's always liked slears, hands three inches deep, whatever it was now, because they were young kids, unsophisticated palets that eat the drumsticks. Save learned. They've learned early. And you're saying it's a party. It was at a party, it was at Jimmy's house. It's just so you know. It wasn't a party. My stuff the mail to eliminate the social gathering. But sometimes people like, all right, what's Messier, though? Yeah, the the wing and the flat is messier than the drumsticks, easier to eat. So if you're at a party you're all little jazzed up, yeah, you might want to just go the drumsticks so the juice doesn't get don't know you're coming around to now, but I'm still saying that the what's better too, is the wing flats, right, that's the boats. Boats over votes over, wow, boneless wings, ballless wing. So let's bring it. Got Away that Nug let's go ask the ladies next door. Glorified Chicken Nugget? Exactly, not if you do it with ball less. Let's let's go ask the ladies wing door. It's good. Will get their votes. It's my favorite part of the legs or drums or red wing bress. you go out on the one hundred and thirty wood, a microphone, stop traffic. Will take a vote of a thousand cars gone by. Everybody can wait, right, okay, yeah, we'll see you and everybody's going to say the flats. So, yeah, so it's over. Flats win. Cheers. Yeah, I five the three, five, great, five, two, three wire. All right, keep it going there, Mr Bryce. All right, all right, pineapple on pizza, yes or no? No Way, whoa that's coming from you. I also think calling it Hawaiian pizza is racist. For those of you who don't know will, it's got some Hawaiian blood running through its means. All right, well then, all you pointing to you as a white flag. Okay, I thought it was like some weirds racist. It got the Union Jack in it. Now you gonna have white people, not white people. We tell you about white not. I think there's a time in a place, but I don't do ham with the pineapple. I do smoke briskets, so that's a good pizza. Yeah, I don't. I don't like fruit on my pizza. HMM, so I'm going to say now, how about if they're just baked ham with that pineapple? That make it difference? Racist on the Pizza? Yes, yeah, I'm not a fan. No, MMM, I don't mind. You can put anything on my you can put anything on in front of me and I'll eat it. Yeah, especially with these chefs right here. Yeah, it's my favorite conversation at work. What's that talking about? The Racist Pizza? Is there any other other...

...flatbreads are big because that are racist? No, okay, just a Wimpie, just just a wine. We just called Pineapple Pizza. Just exactly why is it be like? Because it's same. Why? The pineapple comes from Mexico anyway. Let's be real. So should be Mexican. What that's really yeah, I thought it. Wow, the largest export out of Hawaii is coffee. Coffee, really, kid, learn something new every day. Wow, that's why we're here. Yeah, I'm a note with Pineapple and pizza. It's not meant to be SOM like like oranges in a salad, not at them. Yeah, or orange in your beer bottle. It's orange and your Beer Bot if you got to put a piece of fruit in your beer to make a taste better. Thanks, but no, they're saying no to the lime on. You know, yeah, yes, yeah, but I'm note to the orange correct. I'll drink them plain. I don't have a problem with drinking it. Shoved in your Guinness. No, nothing like that. Nopen at a shell. That any try that just it should be a bumpus. Actually the but none of the gunnas. Sounds kind of Nice. And then banana's. Yes, twenty, I'm reading on that. Today they get us, I'll drink it. Blue Moon. I'll drink a coronaru without the fruit. I don't need the fruit. They taste just fine. See, I think I'm partial to the pineapple on the pizza because when it was doing the pizza for Kelsey, you wanted me to design him a pizza. Most people ask for a sandwich or you know, design me. So he said no, I want to hold pizza's all right, and he wanted Bris get instead of Ham. And so then we dice the pineapple up really fine, mixed it with the brisket and put on there. What massive chunks of Pineapple or rings of Pineapple all over the pizza. You know, so with the Combo taste it all right, but I understand where you're coming from. Please don't think me racist. Bring regardless of the racist pizza, I still think pineapple doesn't need to go. All Right, we could take grace out of it. I'll pine apple needs to go. It's not. It's not. Join you with that and go no on the pine up you you've got and you've gotten the pizza before, I know, although if that's the only pilot sitting around, I'll eat it. But if I had my it's I had my drothers, I'm not going to do it. Would you order it or I would not order? No, I would not order on it. But if I'm if I'm somewhere pineapple pizzas floating up, you haven't eaten in two weeks, jump it all over that pineapple pizza. You're going to eat it, yes, although apple's off. Before you eat it, though, my I think my favorite topping on it on a pizza is the big ten. That's if you've never had it, you gotta try it. It's exact acceptable will. That's I mean, yeah, that's okay. It Sid. I mean, I just seems like an odd favorite topic for pre I I don't try it. Had tried before. You knocke if you ever heard of Pepperoni. Yes, I have. That's pepperoni sausage. Give me a little odjinus O Aujuta. Yeah, I'm trying to try to Coasek Pizza. That this guy's yeah, I'm that. I'm thinking that to pizza's great. Yeah, that's so. That's how that's our next episode's good for the Pizza. Make it the day after you serve the brisket. You Save the burn ends and you chop them up really fine. You Chop your pine up, pull up really fine, you toss it together and then you just sprinkle it over the Pie. Yeah, and then just literally lightly glaze it with some barbecue and throw it in the other beautiful. It's a beautiful thing. We don't have to put Pine Up, you just have brisk in pizza. I think that should be our next episode. James Right onions with the pizza. What he just said. FRESH CON pizzascopizzy episode. We can make this. I'll come back for that. I think maybe either. There you go. Then get Father Cabar and here so you can make his big you know, make his sandwich that heat is big Sami that out dreamed of him and Carson Wentz putting in the pizza of and together. I said, we're your pants on. He said get out of this. Whiskey is really good, by the way, and we're going at I got you with the next question. Thank you. Alcohol and cooking big plus in my in the food or while you're cooking. Both. I mean you have to have both. You have to taste it while you're cooking. But is there a particular chefs, e spirit for beer style, that like to cook with it? It depend on the...

...meat it like. I was thinking for a fract. Are saying the sandwich something, but drunken onion or drunken pepper, using POPs, like a breakdown of POPs and salt. Hay Anete, I will go ahead. What do you think? For me, it absolutely depends on the situation, you know. But we have a BRAIS beef sandwich. We braise it and want red wine. It's delicious. We've also we've done like whiskey ribs, where we, you know, braise, you know I'm sorry. Marinate the ribs and Whiskey, spice them up, smoke them like delicious. So it can go for me. It depends on the situation. For sure that you part, you part. Taking the booze while you're cooking? Of course, absolutely no, Carmen, not while I'm on the clock. Call Man. I never take the clock off the wall. It's all right, we'll put it face down on the table because I never clocked in. So when your part over you don't have to clock. Yes, I'd never drink the clock. I'm a good man right here now. I will put it in the food if it calls for it. Sat Pat's just passed and I did a Irish Guinness Lamb stew. So so the the lamb still got a bottle of Guinness and I got one because I try to be fair. And then I decided to crack open a bottle of whiskey, and so then the lamb still got a shot and then I got one because it's got to be fair. And then I don't remember what happened, but it was a good student and was really good. But I will say if you're going to do Guinnis and whiskey while you're cooking, maybe a little bit more Guinnis and less whiskey, because you don't want to burn what you're cooking. You want to burn the house down. You know, you want people to enjoy the meal and then you'd you know, you save your whiskey for after or during, I don't know what talking that Tim that Meat Pie that you made. You still going on the meat pilot? Yeah, that was delicious, dude, that I want that recipe. That was fantastic. What was there as before? I never what was the beard to you, English Porter? That's right, really dark Eng yes, yes, really good, and I lore like you have the access to all the yes, all right, there at the Bar, I do. I do a lot of catering too, so I use red wine, white wine, for remove. We Have Guinness Fried on fried onions on our paroges that we serve at the bar. So, yeah, I do use a lot of alcohol in cooking and again it depends on the situation and what we're cooking. And our beef stew has red wine in it. So alcohol is good to just to help break down the meat sometime. Right, that makes it be a little more tender. It's a good that's still using it? Yeah, and you drink it. Could make sure that it's still fronts everything open up, that it's still good. A couple of cops of it just to make sure that it's fresh. You know, odd Coco van you can't make a good cocoavon without a good red wine. I love Cocoavon on. That's probably one of my favorites any type of stew. I'm always putting booze in it, you know. But we can have a challenge that goes out there. Each chef today is going to walk home with a bottle of POPs mccan whiskey. Let's have a taste while we cook and maybe mix it in and obviously you burn out, the alcohol burns out when you're cooking with it. Maybe there's, I don't know, some kind of fun challenge we can revisit another day and, you know, not not right away, but in a month or two, that we come back with, I don't know, some kind of new menu item or something and, you know, promote you know, stockyard and Crick water's business and maybe give a little kick for the eagles players and on the field or something. I don't know. You know, and Whiskey to the field. Lot of stands that got Whiskey, but don't mean anymore gredients. Besides, the alcohol does give you a little jolt and jump. There you go. So I'm going a little Cortisoun shot. I think the biggest thing, though, is to make sure that people eating your food have plenty of booze on them, because the drunker they are, the better your food. It's good point. It heightens your taste sensibility.

I'm curious. What do you guys think of the South Philly immotional sandwich, the sauce last, that sauce with them pepper? Yeah, every sati single thing on this table. It's just amazing. It really is. Yes, it's so good. Yeah, I'm honored to be here too, talented chefs where honor to be here with you. It YEA Laurens I the side between these two. Yeah, I need to I need to get a couple of the other I know. Decide. I know a couple of us here. We Wi we watch the diners, drive INS, a dive show. Guy Feared ain't got nothing on US right now. All right, all right, I was going to get my hair frosted just like now. I'M NOT gonna to. Thank you very much. The winner of the POPs competition will get their hair frosted. Yeah, there you go. That draws their shining pretty some of these grazy be nice lordly's already men, you items that have booze in your and it the bore right now. And we have the Guinness Fride onions. I think that's it for our PAROGUESE. Are you we just finished up? I did a beef stoo Spech, beef and shout's too special. HMM, the whole month of February, which had red wine in it. HMM. So, yeah, making sausage and peppers. I have a big party tomorrow and Monday and I use Marsala wine. Nice. Yeah, so, all right, good, HMM. All right. Next question. This is going to be another controversial and I feel do you trust a Vegan when it comes to cooking your food? Of course, jury's out. I love meat, so I would prefer. So you who taste me and eat meat and cook me a meat dish. There goes your Vegan. Listen in her ship. No, but I was. I was actually have Vegan with I don't know. Yeah, that's all right. I order Vegan Meat Loaf one time by accident. Now it's different. Now you didn't know when you when I ordered it, when it well, when you ordered it, when he came you're like, wait a minute, yeah, this is ever. Stop with all the art in child to waste her own but it's not my thing. I don't have a problem with Vegans, you know, let's unless they get get picky and upity about it. They get in your face, they start handing out plackguards and drumming up business for their anti meat campaign. Like those are that the angry vegans. I was like, Oh man, just take it out of the restaurant, go out on the street corner and yellow people, not any vegans on the eagles. Yeah, yeah, actually, Malcolm Jakins is a Vegan. Okay, not an angry Vegan, Vegan that made it, made a life decision to eat vegan. A lot of the stuff we make for him, I got to say, really good. I feel like not my first choice, but I understand why you made the decision he did. He's still kicking butt. So I mean, you can't argue what. You can't say you went vegans. Some went wrong. I feel like there's like a hardcore good amount of Vegan and vegetarian athletes, because we cater for the sixers and there's a bunch of people who want specialized meals that are either vegetarian or Vegan. So I think that, you know, whatever their nutritionists says is like kind of how they roll. So I think that vegetarian and Vegans is a very common practice and professional sports and everybody knows their body too, and I think, like some people I've talked to said they went for a long time without like potatoes, and they're they're DNA just with whiskey and what month were in. Is, as an Irish DNA, that we have a lot of it. They consumed a lot of potatoes and a lot of that for a long time and you know, something that their body needs in your DNA needs. So maybe that's something that they realize and understand. You got to have certain foods and something like that's weird. Bodies Different, everybody is different. Vegan options in the cafeteria, I mean they're there. You know you. I'm not trying to sland your vegans, the Vegans of the United States chapter one, but this may be controversial. Hantle...

...make so me. Hawaiians, the VEGANS who snacks? Yeah, after all, the best people got side. They never gonna go after. We're gonna after old people next year. That seems pretty safe, right right. There will be hind watching this thing. I myself I'm not a seafood eater right. So when my wife lest your problems me to Cook Sea food, I'll cook it. I know how to season things, but I don't know. I'm not gonna tell you if it's good or I'm not. And that's going I feel like if if I ask you, a Vegan, to make me a nice crown roast, am I going to trust that they know how to cook it the right way? Why would you? I would. They wouldn't even touch it. Yeah, what situation would you be in? We'd be like Hey, Mr Vegan, Mrs Vegan, whatever, can you make me compete? Hey, life, do you live where? Thank you. Situation my cousin were a veget go down there and I said, can I get a Cheeseta? Can? He tries to put that sweet cheesesteak thing whatever to have them done. It's not. I'm out of here now. Speaking of old people, I'm old enough to remember Bill Walton as an NBA player. Course he scrimmage against them. Then't you, Hey, tell r q the crickets as there's no heady. No, he, he, first he played for the Portland sure up layers and then he played for the Celtics. When he was a trailblazer, he made the decision to become a Vegan and it might have been with this Selid, I forget, but by the time he got to the Celtics he started to run into many problems with his feet. Had A lot of foot injuries and it basically ended his career. And of course, back in those days people didn't know a whole lot about veganism and vegetarianism in this and that. So of course everybody blamed his foot injuries on him deciding to become a vegetarian. And I always found not. Not Everything seven foot or anything now not. And a slow White Guy, I'll talk about tall centers in the city. All right, let's leave the feet and the FAA. There's a lot. He's not a Vegan, so we don't have to worry about but it could because of his diet in the DNA that you're but your body. Sure he'd searched? Sure, absolutely. Generations way we pass, you know, consumed and your body needs that over time. Sure you can phase it out with veganism, whatever that's going there were time. But HMM. Some people are saying that makes their teeth bread old and I don't month. Yes, but it's everything. It's all moderate bones through. So Yeah, who knows? All right, favorite meal to cook? I don't know. I like to cook everything. How about the one that makes your family the happiest, like they always say, mom, can you make ex my my kids are very picky, but my husband, I don't know. I would say like meat loup for something, and it's okay, it's my mom's meat loup, so it's always good. Yes, should be passed down. Always. If it's be passed down, it's usually pretty good. I did make short ribs a mountains I and no one in my house eat home and it was the best dish ever made. I'm did by that. You didn't have to write people over. Yeah, husband and my kids. So I packed up, you know, Short ribs, part it to work, gave it out to people at work and everybody loves it. But yeah, so and kids are so pick I know. There's our box Mac and cheese. My thirteen year old does like flats, though. She told me that to relay that Matt Good, good, and she's right. Another one on our side. Smart Kid, our kid. Oi. This is going to be a tough question. Favorite meal to Cook I could be at home where or is, let's say at the Eagles? Is Probably Breakfast, just because I love banging out breakfast for that squad. You know, a lot of good people, and I mean front office, the guys on the sidelines, the players, the coaches. That's great. Like making breakfast at home too. But what when I can do it at home? I like making Chili, Chili or Stew, anything like that that involves like multiple cooking processes where, yeah, can be a one pot meal if you got the right pot, but there's a lot of like knife work that goes into it.

There's a lot of building of flavor, kind of like when you make a good sauce. You got to start out with your basics, you build your seasoning, then you add into it. Yeah, that type of stuff. So I'M gonna go with Chili. will go with Chili, Chilian breakfast, which can still go good together. Breakfast Chili. Yeah, well, little way US run chettles with some Chili. Sure he got. Well, I'M gonna agree with Tim and soup for me is, okays, my favorite thing, like all you know, Chili's Stews, like you saying, mostiple different techniques and it's just like I love soup personally like so at the shop it's definitely soup, whether it be a vegetable period, like cream based soup or, you know, Chili or Stews or whatever. At home it's Ramin, you know, takes three minutes. You know, delicious. I love it and that's why you like it. It says it takes three minutes and it cost ten seconds. There you go. Can you beat an? You beat I don't have a family to feed, so it's just chewing around. Robin. That's another question was gonna have you guys. Is a guilty pleasure, like like like box Mac and cheese Ramin or a fash food joint that you know how bad it is, but you still got to get your quarter pound or every once a month or or whatever it might be. Anything like that. When he got there. For me, I don't know, that's a No. I'm ten. Yeah, I don't do fast food. Personal Okay, but Robin Robins, yeah, it's there's no way it's good for you. Who knows what's in that back in the West? Who knows what's in that packing? Hell, MSG and a lot of love. Yeah, and a lot of love, but mostly MSG. I had a couple answers out. I'll say, yeah, I like making steak, but I'm not really a chef. Obviously it is caliber, but I am a chef when it comes to mixology. So I do make this dirty Martini. He's the whisky's whiskey training, soul fashions and all that kind of stuff. And obviously with POPs, making a bunch of different things. And my guilty pleasure would be in an outburger if I'm on the West Coast. Yeah, I've never had an me neither really good. I like five guys. Five guys is a five guys. I like shake, check over, five guys. I like five guys. Hell, now, Charlotte guys. Hell over everything. Guys. We've been to Charlie's? Yeah, yeah, Charlie pizza up on and it's in barger. Yes, it's a burger, Charlie's burgers. Yeah, that's a state boy up there out there. I've had it right, have some right been of Charlie, Steve Prince of steaks is a real guilty one. Yeah, I love Steve's. And what did you say? Steak, Chock over, she shake, check over, five guys. I don't know about that one. Now I'm what you bring. I don't know about solid dirty through glass window. Oh, yeah, I love guys. You've been a charlie. I'm not. I don't really eat pants food either, but it you could just say I like to eat a point of Ben and Jerry's it. I could do. I did, like I seem. I really do. Think we're gonna give you play. That's good, that's really good. We do have a lot of robin in my house because that's really what my kids would eat. The stuff. Yeah, and box MAC, crave macarni. Yes, that I got the pickiest son in the entire world. He only eats four things. Doesn't need any of the good stuff that we brought you today. He wouldn't even touch you. Pronounce it all disgusting. Yeah, it's five years old, Parker Henry. It's your father talking. Start eating real food. Eats crackers and cheese, yogurt chips and he likes old bait chips. So you know, that's good. That's good, and like those little milkshakes. That's it. It's it is defense. When I was his age, all's I would eat was tortillas and butter. For Tea is fried and butter. You know, just read butter on it. I would see Pud. Yeah, cold tortier, cold butter. That's all. I listen to you. Yeah, and look how you go up to create wonderful sands. It's so there's home, there's I have three kids, so whatever I make and put on a table ends up on the floor. So it's it's quite the clean up. And if anybody, because they're all under what? Six, five, six, three, yeah, Jace, Ryan and Brook. Yeah, yea. The vacuum gets a lot of work.

It's as fourth vacuum we've taken back to back, gone and they take it to me keep the receipt because if you have kids, you get to take that vacuum back and get a brand new one which is nice and level, and get it all get a true and you have to get a new dollar after the eats all the craziest false. I end up being a short order cook at my house. A dinner I'm making four different meals. Be Kids, life and all you. I wait the same thing and then the kids are and short orter Cook means it ends up being a peanut butter and Jelly or a box of Mac and cheese, which is quick and easy. But yeah, kids. Are you ever like look dinner for you and your wife and you're ready to sit down and then the kids ask you, yes, yeah, to make them Spaghetti? Yeah, or something. That's what that's another thing. He eats cold spaghetti soaked in water. No, saw, my God, he's a nut. There were not. The other night I'm made pepper and steak at my house. You know, Brahm Rice, really good corn, and my kids are like now, so I had to make Spaghetti on the side for them. I'm like, you gotta Try, like expand your fees button, two wills point. I'm sure we all were kind of very picky so young, not very adventurous when I was younger. When I was younger, I used to be a really picky eater, like, wow, I wouldn't never touch this stuff, hate in the ASS. Yeah, yeah, I remember, and but now, as I growing up, it's, you know, expanding my taste buds. Yeah, yeah, it's I'm glad I did here are these stories to also think that parents are getting soft, because I was going to get to that. I was going to get to that. You Eat? Are you good a bed? Yea Ye, to choose? Yeah, two choice. Yeah, are you going to bed? That's take it early. Yes, a shout out to old people everywhere. Love my mom. It that now for dinner. You eat it or you don't. Exactly, it's your choice. Was a trash yeah, love you, but she's a trash cook. So I'd eat trash all the time and it was like I eat our don't. Did Your Dad Make Dinner? Because your dad was a fantastical great cook and he would. He would do like a once a week situation. Yeah, okay, yeah, it was usually my mom. I love going to Your House when your dad was girl. Yeah, so who was like your your inspiration for all you guys that to actually decide that I love this cooking. I want. This is what I want to know. I want to be in a kitchen all day, every days. There one particular person it. Did just find it on your own? Yeah, Benjamin Franklin. He's on the hundred dollar build. So it turns out you did money in this life. So for me, I was like what am I going to do. Oh, I need to make money, so this is the that's the avenue. I went. Okay, for yeah, personally, I will get it wasn't a Oh, I look up to this great food. It wasn't that type of situation for me. It was just yeah, I mean even actually to you, and that was how you're going to make a living. Yeah, well, it was like make a living or don't. So I think you're doing well with it. Yeah, I'm yeah, yeah, I'd say picture. It's Sisley, one thousand nine hundred and twelve. My mother Fed us. I want to just end it right there. He Fed us and then my grandmother taught me how to feed this better. And so my grandmother, Elma Lusts, God rest your soul, you taught me everything about cooking. I picked up other stuff from French culinary in New York City and I just I have a better day cooking than doing anything else. Is Matter. No matter how hectic it gets, no matter how hot it gets, if I'm tired, if I'm sick, I still like to cook because I like to eat and I like to feed people that like to eat, and it's really easy to do that in the NFL because they're always hungry, nobody ever comes in. Is like nothing. For me today I'm just not hungry. Bull they're always hungry. So anytime I can make something with my own two hands, put a smile on somebody's face and, you know, a fulfillment in their in their stomach, that's gold to me. I love it. The money's nice to the great. The money's night. We're not all millionaires here. Chefs are probably not paid as much as they should be. Some seps are probably paid...

...more than they should be, but the thrill of taking, like, you know, a piece of meat or some vegetables or some grains, or even making a soup. Making a soup as is like magic to me, making a sauce, being able to create something from nothing, from a bunch of stuff just sitting on your counter. That's what I love about cooking. Tip. Your mom thanks you here on facebook. Lift I know I love you, I love you, but you got it. This is more to life the chicken and rice. GROWN UP I had five brothers and assistance, so I would cook for them. Like my mom, you know, lover to death, God rest her soul. She would cook US encore dinners or whatever, and any chance that we had extra money where we got to buy real food, I would cook. So I always, always enjoyed cooking. Like he said, I love like the joy. I get so much joy out of people enjoying my food and I have no cooking experience at all. I just colored on her. I learned my own. I taught myself and you know, I waitress and bar attended at bars where I worked with a couple different CHAFTS, crisservice, Dan Rosen, and I just like admired everything that they did. So I just ran with it. One day I told my husband, I'm like, I'm going to open up a catering business and he's like, what's that? You can't change your career when you're forty years old. I like, I think I am, I'm going to do it, and here I am, so running a kitchen out of bar and brideswork. So very nice kitchen. Yeah, and it's phenomenal and so many people are Raven about your food and the pictures on facebook or like mouth watering, and I'm like, I got to drive there and get there as soon as possible and stuff like that. Thank you so much. I appreciate the Jay. I know you're not a shot but I just want to lend the spirits industry. I know some of your background. You've caught some of your background and I'll be growing up in bars. But you know this is a labor load for you to write like. I just wanted to touch on the one thing with the MOM's. My Mom did text me that she was listening to it back in the s. You know your my mom made steak till it was belt Buck felt fun, you know. So thanks, mom. I love you too, mom, and you're the best. You raise me and all that stuff. It'Spigett of with my mom. My mom has been a bar down there for, you know, quite a long time, since she was seventeen. Down and down and why would and north whilwood and but I grew up in junior at a park. I grew up with parents that are that were in the bar business. My Dad owns past pub. I grew up in the basement of a bar and I was in twenty five to thirty pretty much every bar within a five mile radius of my house and Juniet a park on Halon Street in the area in the neighborhood. I mean I think we all were because that's the way we were brought up was through the bar systems. So we all have the same story. We're all around the arcades of video games, to shuffle balls, the darts and all that stuff. Anything you get a quarter with you can play, and everybody was in all these bars. So teers all right, running, we're running on time. got a couple announcers to make. I'm going to let eat you guys. Just taking a minute to promote shops. I didn't going on, but the final question lightning around, and this is a silly one, but I like silly things. Is A hot dog sandwich? START WITH DJ. No, no, no, I talk. Is a sandwich? A frankfurter is a piece of sausage. I'M gonna agree with will on that. Yes, I want to say now. Oh, I say yes, yes, DK, yes, in the simplest terms, yes, I agree. If now you take two pieces of bread put something in the middle of it, it's a sandwich. If it's so bright, it's a sandwich. It's in a fun it's not a same. I'm not calling it a hot dog, say friends, Hutter. If it's just exactly, it's sandwiches. Come on, bread or rolls, hamburgers, hamburgers and hot dogs. Come on, commuity, just described a hot dog. Yeah, can I ask you a question. has anyone, anyone ever asked you, Hey, do you want a hot dog? And just giving you a piece of sausage? Not to mind ask me...

...if I wanted a sandwich? I would never be like yeah, I'll take a hot dog, correct, here you good. Is anyone ever as now I want a hot dog down they give you just you go to the ballpark. It says hot dog. It doesn't say hot dog sandwich, but you get a hot dog on a fight because it's not a sandwich. Is a sandwich. If, like literally said, if somebody wants to ask me, do you want a sandwich, and they handed me a hot dog, I'd be like now, I believe what is this? It's that's a hot dog. It's not a sandwich, especially if they pay catch up on it. I throw it from her face. It's a Chicago dog with all that stuff on. Is loaded. Not, does it? You can come close to the same now. So if I take all that stuff and put it on a cheese steak, is that a sandwich? Ye, it's a cheese steak sandwich. It comes on a roll. Still mean stuff and but on a roll. Don't you never call it jest. That's what I were argument. A cheese steak is just a pile of meat. Yeah, but cheese on IT. Yeah, it's called a cheese steak sandwich. Now it's that. No showbody, what everbody says. Let me get a cheese steak sandwiches, let me get a tall lot of butt and I have a cheese steaks sandwich with yea, and you put some of that ways on it to without no ways to deal with point, though. You know, we kind of grew up in the city, in Philly with just bread and you didn't have any hot dog buns. So you put the hot bog right on a piece of bread and you it was a it was a wish we had buns. Yeah, hot dogs say, if it comes on it, you on a piece of bread or between two pieces of bread. I guess technically it's not a same or so you would call that hot dog Bun. Kind of like if you did what he was saying with the Youd, take a piece of bread and you fold it diagonal around them, not dog that he's not a sandwich. Is still just the hot dog. Do you ever have a wish a wish sandwich, not wish you had a wish you had meat, because that say he's saying I've hated sandwich. is where you put the Petty Church. Yeah, so that's anything between two pieces of bread, peanut butter and Jelly. Do you say you can have a peanut butter Jelly Sandwich? You can have Beban J. Well, at that's a PPJ, but it's known as a p PJ sandwich. The chips, I heard. I just saw me my heard it's read neck lettuce hit. I'm sad. So with you I would be disappointed at someone. For me, Sanduch Hut for hamburger. Hamburger's not a sandwich either. Whoa what that? It's not. It's on a Bun, not a not a roll. That not bread. What. Well, the whole fun thing is different styles from like from the days of now it's Ruda. Who's the dude from her and with the Earl said to a change, Dad, earl wait, or whatever was the earl of? Yeah, the role of sayings pre way to Nust. It was drinking, way to we consistent. And he was like I'm hungry. The two pieces of bread and stick meat in the middle and like what if it's a hot dog? He's I don't care. It's a sandwich. It's right. That's how I just said. It's old brand. Can you imagine if things bread? It's no, it's not. It's going to pond. Oh my God, a bread. It's all bread. Bun is not a sand correct. That's what and this is why your takes yourself bad. Let's time travel back to one thousand nine hundred and ninety two. I'm alone in my house. I'm hungry. There's no bread in the Cabinett, but there are hot dog buns. I put jelly and peanut butter on a hot dog Bun. I ate it. Is it still a peanut butter jelly sandwich or is it a peanut butter Jelly Hot Sog? Now you're getting that is dude. Can you imagine I the peanut butter and Jelly on a hot dog bout? Oh yeah, yeah, that's the same. If you if you put the dog on there, then it's still the same. Drelly POPs Whiskey, going to kitchen to that late at night. There you see who you come up with. But I had one question to Deeke. Did you ever have a cheese curl sandwich, but will you put the cheese curls on us? And what they called at at Kensington Shrimp Sandwich. I don't think another delica seems to Hensington shrimp. We were going to do it growing up. Maybe a food segment on my own show that I'm not going to plug, but you know we're going to do that. Where you like grilled cheese on a radiator. Yeah, three to's on a ham and cheese sam others at different things, but you can do all the little my mom with a little bag of cheetos in the sandwich. You'd open up the sandwich, you put some cheetos on it and you get the crunch, you get the cheese and we have another Kezi Sandwich in the summer, like when you're hanging out by the pool. It's it's...

Swish Fish and you put it, puts your ole in the middle, you squeeze it together. Oh it's so good. I'm what do you call that at Kensington Sandwich ice in school I used to do a pretzel right, Brot Right, open the Pretzel Up and put the RETO's in it. Yeah, that was killer. Yeah, they been all right. So the jury's out. No, it's not hot dog. Is a sandwich. You're all deep and so many ways, so many ways. All right, I'll backed into a corner, literally. Yes, we have to wrap it up. A lot of food left here. I want to thank all you guys. We never got just what's going to go on our sandwich. Yeah, what is you saying? WAS gonna BE? I long hots. I'm thrown out. That's not a sandwich. The roasted peppers, long hots and hot dogs. Everybody gets a bottle to think about it and just and see and collaborate. Hot Dog salked and whiskey with long hots, bread with Darla be bought up on Popun with meat falls, no, which shrunk, provolonies, and roasted peppers, Po Butter Maly, maybe some Bacon, because Bacon makes everything better. Onion's fried and POPs Whiskey, hmmm, and some hotclell the Chawich. Just to finish it off, I get the little weeners as a realize we yes, Miracle Whip Mayonnaise, or is it entirely? It's a gross miracle whipped. This is what we got. We got a meat ball, hot dog and Bacon Sandwich with long hots, roasted peppers and we were way drunken. Onions and truck problem. Damn, what me? Just gotta go. I'd call that sandwich the bathroom break. Anybody, you're running for the boarder. If somebody salt that before they tasted God bless of all. Right, will anything to plug it. stockyard. Just want to promote the shop and any specials or anything coming up. Forty one screen Garden Street. That's the name of your new Special Tad. That's our address. Oh, your address. Yeah, we make food nice. Can you make us a delicious foote? Forty one? Yeah, that's going to have hot dogs, fifteen hot dogs and forty one two load second bread. You know, dips the roast beef in the gravy. Maybe dip the sandwich in hot dog water. What do you think? That protein make breakfast come up real yeah, Oh, yeah, Ya, got a bathroom break. Good. Lord. The wrong way though. All right, Tim I'm a minute to promote the Philadelphia Eagles. That's a great one ball team. You need a lot of promote. They need a lot of promotion. No, I'm they promote me all the time, so I got to give a shout to them. They're fantastic. They make it possible for me to not only I tell the guys all this, to tell me. Thank you so much, you know, for making me this. I said, look, you're as important as I am, and I know you are, because if I cooked all this food and you weren't here to eat it, I would have nothing to do. So thank you, everybody. I work with the Philadelphi eagels. Thank you for the Eagles production for allowing me to do the feeding the birds podcast. You can fun anywhere you find podcasts. You know, while you're looking for the episode of saying a Bood First, just look for the feeding the birds and click that one too. That would be great. And check out some of our recent work. It's good stuff, especially the deep dive I did on cheese steaks with friend Duffy and the Jordan Mulatta episode where he just doesn't understand American food and screams at me about what the Hell is grits. Check it out. We have at Kirk orter at two seventy sixth bridge street and Brisberg. It's a hop off ninety five hop right back on. It's very easy to get to start. In March Twenty eight is the Phillies home opener. Where you going to be serving Dour dogs every phillies game? Sure they are. They sandwiches? Are they? Are They Sich? I would hate a bond. We also have happy hour every Monday through Friday, which we just start it from four to seven. We've a five dollar food menu which includes cheestake, wings, proges, flatbread, pizza, plain or Margharita and not chose and cheethe. So you guys should come out. We have a lot of drink specials and my wife's stuff because she works with Brideford school. Oh, does she right? The Oh, yeahslica. Please stop. You pick up?...

Please do. Yes, that would be awesome. Quick Question. How calm happy hour is never just an hour because it's extra happy. You need an extra was the laws are too. It's a twohour. It's like a twohour legality. So they just put it. She said three. Yeah, ours is for to seven. You're breaking up all. No, no, you could do it. It's two or three, but in the past they were always too I think. I think I ass that it's called the cheek. It cracks me up that establishments call their or have multiple hours for their happy hour. It's just happy hours, right, sound great. Now it cause I great. Never in right hour you like okay and hatch just find its just creepy. Happy Today, for Happy Time We got hot DOGS ON BARN soaked in hot dog water. Happiness of three hours. Yeah, you go, chef Tim. Maybe you can have your wife and her whole crew go to crick water for the end of the year party, because we know those teachers. They need cocktails. They teach our everybody's children and it's I'm sorry, I didn't want to pick that profession on purpose. I'm in the whiskey business for reasons. Jobs that exactly. Wife Teachers are amazing for some of the People's she works they have surely you know get a showy temple or a mocktail that mocktails are big East Day sale on the hot dog bond. It'll be great. It's a good stress reliever. has some time ox taping not make it was sandwich on a hot dog. Going to convince you do the same? Bring it all right. I'm will bring it all right, John You. Yeah, I said a quick things to plug. Mission possible is tomorrow, Sunday, March twenty, four to nine at exfinity alive victory Beer Hall. Michael Anthony Thompson is running this. It's a big cancer benefit. There's a lot of musical acts playing, bone head, DJ brother Mike, chipsy, wisdom, monkey bus, acoustic, octen brothers, a light. There's a whole Allstar lineup tomorrow there I will be there early and I will be doing a pops mccan tasting from five to seven, giving out a little we taste and hopefully I'll be able to do some kind of toast. And also POPs is with the Philadelphia Flaw Festival this year as a sponsor. That the National Guard armory. Saturday may eleven two thousand and nineteen from eleven eight, three stages, fourteen bands. Celtic flames are there's so much going on. Family welcome all kids. is going to be a kids zone by Danny Gergoni, who's doing all the moon bounces and he's got some some great crazy stuff coming for the kids. Going to be a great time. POPs some gain has a new spring summer cocktail menu coming out very soon and we have some plans of new products and variations from the POPs mccan lineup coming from Ireland. So tune in. Thank you. Thanks for having me. Cheers Nice. All Right, folks, thank you again. All the food is great. I'm going to eat some more as we as we get off here. Follow us on. Say The boot first. Thanks you checking us out, tk. We got plenty of food left in here for you, buddy, take us away. Thank you. GET EVERYBODY.

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