FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu 8.4.2024 The Opulence Edition (The Admiral Hotel)
#foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #foodlover #delicious #foodblogger #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #lunch #foodies #cookingathome #foodgasm #eat #baking #healthy #cheflife #recipes
- Duration:
- 44m
- Broadcast on:
- 04 Aug 2024
- Audio Format:
- mp3
(playful music) - Mike Bailey, a pioneer of the Gulf Coast wine scene, and award-winning food entrepreneur. - I know a lot of you wonder what to do with your moon pass, but I've got some wine suggestions for you. Lemon moon pass, suvyeon blanc, chinny blanc, or peanut-gree show. - Stewart Reb Donald, a claim food and travel writer, and world-class chef. - I was the chef de casserole. I made de casseroles in the frozen food department. - For more than a decade, they've combined their expertise to answer your questions and introduce you to the culinary movers and shakers you want, or ought to know. Four-time Taste Award finalists. - Twelve-time Nappy Award losers. They are the dynamic duo of dining. - Drop, drop, keep a scream and put board! - Mike and Stu, on FM Talk 1065. - Wow, that's brilliant. - Well, good morning, welcome to the seppachoo show with Mike and Stu. - Thanks, Mike. - I appreciate that. - Can you feel welcome? - Yes, yes, we've got a-- - Hey, y'all too. - So much to talk about today. So many things to talk about today. Our experiences of the week and experience and experience. And of course, we'll cover some birthdays. We've got a lot of birthdays of people of importance. And some announcements and things like that. But we want to say, congratulations to the Auburn nation again today. Simone Biles is just tearing it up and she-- - Yeah, she didn't go to Auburn now. - I thought she went to Auburn. - SUNY Lee went to Auburn. - SUNY Lee went to, well, still congratulations anyway. - Yeah, with what she went through physically being told she'd never be able to do gymnastics again. It's incredible what she's done. Her and Simone both, man, it's just so fun to watch this. - Jim asks the only thing I've watched from the Olympics. - Well, I haven't watched any of it. But the guy from Turkey with a gun. (laughing) - He shot well enough to be a mark, didn't he? - What gets to be about it is somebody made a meme, of course. There was a lot of memes about it on Facebook and social media about someone quoting, in corner phrase, no one ever remembers who came in second. - Well, they do this guy 'cause he's like, he's the hottest thing there right now. Just casually with his hand in his pocket and he'd probably be a good guy to take hunting. (laughing) And just to shoot, just watch 'em shoot, see what he shoots, get some rabbits, and get some pheasant. - Well, you know, for a little while, History Channel did a series of sharp shooters. And that's pretty incredible what they can do. I mean, it looks like it defies the laws of physics. Those entertainment sharp shooters. That's pretty awesome. There's a commercial, I think it's for an Olympic archer. It's for a Lady Archer. And she's in the yard and there's this tiny little stick of PVC sitting sideways on the mount that the arrow barely fits in. And then she walks 100 yards away and puts the arrow through it. And it's just unbelievable. - Well, I remember several years ago, I bought a firearm and I went to safety courses and-- - Thank you. - And my safety course was a dad who was a cop. - That helps too. That's a great one. - And my best friend is an FBI certified firearms engineer. - Well, this guy used to be a Secret Service and a state trooper who owns the place out in Westmobile. And great family, by the way, great family. Anyway, after all that training and learning to aim and everything at the very end, he says, just hold it out in front of you and look at the target and don't look down the barrel. And I hit the target more that way than I did sitting there trying to aim again. - Yeah, I mean, everyone's gonna be different. I'm a decent shot. My dad and my brother both were phenomenal. In fact, they took first and second place in the sheriff's sharpshooting competition, state sharpshooting contest. My dad was more proud of my brother coming in first than he was of himself coming in second. - Well, I'm proud to have been a Boy Scout and all that and learning all the survival skills that they still teach gun skills and gun safety. - That's the secret to it. - You gotta learn safety. - Yep, and respect. You have to respect because, yeah, you can do a lot of damage in a real quick moment of emotion. - And I did a lot of pheasant, a lot of dove, a lot of quail hunting in my life. - I love small bird game birds. - Yeah, they're delicious. - I can see doing that. Rabbits, I enjoy squirrels, sitting in a tree, waiting to ambush him. - I don't, and it's not interesting. - That's their thing. That's great. - Yeah. - Great for them. I prefer to walk the fields and get a rabbit. - Don't actually hunt, yeah. - To hunt, not ambush. - Walking through those big old thick fires. - And then, you know, all the guys that I knew, the deer hunted in Sims, which was everyone but me, pretty much, were just like, "Well, you can't get out there and stalk a deer, really?" 'Cause the natives did it for a long time before guns ever showed up. - Yeah. - You know, they had no problems stalking a deer. - But it makes your game that you hunted and shot takes that much better for you. - And it's better for you. Wild game is extremely healthy. - You know, unless it's like eating nuclear waste or something, it comes from Chernobyl. - Used to before the Bayway was put in, you could hunt in the causeway area. - Well, I'm not old enough to remember when the causeway wasn't there. - Without the Bayway. - Oh, okay. Well, I barely-- - You could go hunting and duck hunting. - It is still duck hunting. And some of the, I happen to go on the worst day ever to go duck hunting. And 'cause the edges of the water were crispy with ice. - So, it was a normal duck hunting day? - It's-- - That's why my dad-- - For most of the places. - That's why my dad, I asked him, "Why don't we ever go duck hunting?" He goes, "Because the only dude duck hunting is in cold rainy weather." - Yeah, and it was cold that day. And, but the problem, you know, when we get up front out of the north, it leaves about 50 foot of muck between the water and the bank. And we would shoots ducks, and they would fall on the banks, and we couldn't get them. We didn't take a dog with us. It was just too cold to take it all with us. But, I've never done that again. (laughing) - Well, if there's anybody out there that wants to take Mike and I on a complimentary duck hunting excursion into the Delta, I suppose we'll make an exception, won't we, Mike? - Oh, yeah, and I forgot my gloves too that day. And I lost a boot in the mud. (laughing) It was a miserable day. And when I got home with those little old ducks, I just threw them away because I'm thinking, "I'm so mad." (laughing) I don't even feel like dressing them. - Aw, that stinks that they died for nothing. - Well, they froze in the boat. (laughing) - Then they're still fresh. - Yeah, I know, but it was just a pain. So, I was mad, I was young, I was mad. - Yeah. (laughing) - But, he's lost a boot. - You know, when we come back, we got some interesting things to talk about. - Really, like what? - Well, our dinner, we went to the other night. - And, and Waffle House had it slinging, didn't they? - Hey, dear, scattered, smothered, whatever. - Covered chunk kicked around generally abused. (laughing) - And that we got another announcement about one of our sponsors, so yeah. - Hey, we could probably start the next segment with that. - Yeah, that'd be a good one. - Yeah, that'd be good. - Well, we still got two minutes to chat now, so. - I know. - So, what can we talk about? - We just teas and teas and teas is what we're doing. All kinds of teas. - Today is, today is National Chocolate Chip Cookie and White Wine Day. Not that they go together, but that's what you like. - What, if you were in a position where you had to have a white wine with a chocolate chip cookie, would it be like a sweet reaseling kind of thing? Or are you gonna go with something crisp and dry? - I'm gonna go with a Vouve Ray, 'cause Vouve Ray is. - Oh, that's a good one. - A Vouve Ray is considered a red wine drinker's white wine. - They are fantastic. - A little heavier. - Yeah, Gary got me to try one time and it was spectacular. - France and South Africa make incredible Voure. - That's a-- - Incredible Voure. - Yeah. - And the Voure is the grape or is it a style? - It's the grape. - Okay. Because they confuse us with that. Sometimes they name it after the grape, sometimes they name it after the neighborhood. - Region. - Yeah, it's all confusing. France gets your stuff together. - They got a different word for everything. - Except rendezvous, they use the American word for that. Yeah, the Olympics have been going on and all you and I could think about is, we are 27 days, we're putting total leather. - Oh, I can't wait. - Yeah. - I watched a little bit of the Hall of Fame Bowl the other night. - Oh, okay. - It's like hearing those whistles and hearing pads hitting. Now I like the induction ceremonies. That is something I didn't realize they had already done that. I could sit there all day and watch the induction. - I've been there, I've been to this football Hall of Fame. It's been hours just walking around. - Yeah. - And it's everything, college is the Negro, well, it's the football ladies and football Hall of Fame, not the NFL. - That's not the NFL. - Right, exactly. - Hall of Fame, it's the football Hall of Fame. - 2513430106, Mike, what in the world is that number? - That's the Callahan's Irish social club, call and text in line. (upbeat music) - They are the dynamic duo of Dining, Sip and Chew with Mike and Stu, Call 3430106. Now back to Mike and Stu. - Hey Stu, I want to make a correction. - Do it. - I got my wine stuff backwards, 'cause I was thinking of a different grape, but Vouvre is a region of France and the primary grape is Shenenblanc. - Okay. - And yeah, the... - I'm very familiar with Shenenblanc. - The varados are usually based on the region. I was thinking of Viognier, so that was my... But I do make mistakes every now and now. Not very often, but I do make some... - There's a lot of wine out there. - Us too much. Us too much. - Yeah, it's no one person could... - Oh, I'm gonna tell you, between Italy and Spain, they have so many hybrids of different types of varados where they can cross pollinate and crossbreed to different grape varieties and believe it or not, and they... - Tinkering with what the good Lord made. - And yeah. Must have my mother nature too. And then, but you've got... This is a desired characteristic of a lot of tangoines is that Tory scent and taste or that asphalt and they're similar, but people love that. But anyway. - Well, I got a question for you. - Yeah. - If I were say in Baldwin County, maybe I got a hunting camp or fishing camp and I got a group of people and I wanna throw together a breakfast. Could I find any decent sausage anywhere over there? - Funny you should ask us, now you can. - Yeah. - Now, believe it or not, haul sausage and wholesale meats is now available in the Piggly Wiggly's and Baldwin County. - There you go. - So run out of there. - And what would you serve with that? What would you recommend for that? - There's so many different things you can do. I like to take the red hots and chop 'em up in little dices and then put 'em in cabbage or something like that. - Put 'em in mac and cheese? - Put 'em in mac and cheese. But if I'm serving breakfast to a bunch of fellas, getting ready to go fishing. - I'm gonna take my eggs and I wanna put some smoked, some cajun smoked sausage in it. Or they're on Dewey or both. Or next one. - Ain't he crazy y'all? - I'm living on edge, man. - What if I'm hungover and I just want a good breakfast? - I would go to Bob's. - Where is that? A corner of fat and happy, man. - Oh, yeah. - Down there of St. Francis and North Jackson. And I bet I'm at their pack right now 'cause it's turning out to be a nice morning. It's gonna get warm-- - Get warm. - Probably rain. - Probably rain. - But, you know, I'm okay with the rain now. - Rain means the air can do that. - I'd get down there right after the show, if I were you. Go down there. (laughing) - Is that when Mike will be making his appearance? - I don't know. I don't know yet. - It's a toss. - Yeah, so many things I gotta do today. But anyway, and we wanna thank the fine folks over there, butch Cassie's in the heart of Fluchel. That's O'Shel in Florida Street, if you don't know what we're talking about. And-- - Well, on the subject of butch Cassie's, who's the owner of that? - Oh, Roy Seaward. - Didn't we see him last week? - See, we saw Sea. - Seaward? - Yeah. - Yeah, yeah, we may have for a snack, didn't we? - I might have to go to butch Cassie. I mean, I might have to go to bars and get a bloody marriage as well. (laughing) I don't know. We'll see. Yeah, we did see him the other day. And we saw him at the new plate, which used to be the Admiral Sims, which is now the Admiral. - It's been that for about five or six years. - Right, right. - The name changed some people still call it that, but I'm gonna tell you what, we saw the other day. - Yeah. - Was phenomenal. - That ain't your daddy's Admiral Sims. - That's right. - This place is fine. - Yeah. - And you look in it and you step outside and say, "Yeah, I'm still in Mobile." - Yeah. - And then we'll pack you in again. - I'm not in Vienna in 1765, I'm in Mobile in 2024. - The interior looked like it belonged in New Orleans or Chicago or New York. - Well, they said they based the interior off the St. in New Orleans, which is another property that this company owns, that they were inspired by the decor there and tried to do a Mobile version of it. But the hotel was just stunning. It is very baroque in style and then you've got some rooms that are very modern. And I think it read on the website that what they're going for was French opulence, which is the baroque period at its best. And then reserved modernism, yeah. It was just a beautiful building. The paintings that we saw, all around the lobby and area was, they were paintings that you would recognize as being in a museum, like a picture of the God Apollo. You know, driving his team of horses around the sun. But the face of Apollo was that of Pierre Lamoyne d'Iberville. And apparently that was something that all Pierre used to do, was commission all of these paintings that were duplicates are similar to famous paintings in history and have his face superimposed on them. Just ridiculous. But the hotel had commissioned paintings in that style. They were very baroque and all of them were essentially God-like beings with Pierre Lamoyne's face on them. - Yeah. - And then we go into the cocktail, the little bar, the cocktail area, it was very modern. - I think it's called the living room. - Yeah. Well, I did not catch the name, that's cool. It was very comfortable. A gold piano, baby grand. - I was looking for the Louvre ruchy. (laughing) And I asked David Holloway if he was gonna tickle the ivories and he declined to. And then we got in there and let's see, we had Rob Holbert there from land yet. We had David Holloway, the legend. Who else? - Well, the gentleman sat in our table, he was with AL.com as well, and his wife. I forget their names. - Yeah, they were very nice. - I think that he's out of Birmingham. - Pretty much all AL.com is, if they're working in an office, 'cause all the other newspapers are gone, yeah. And they work from home, they have one central office. So basically every city in Alabama has the same newspaper. - Yeah. - Is the way that works. And then they'll tweak stuff from Mobile or Huntsville or Montgomery. And there are still some cities that have independent newspapers are owned by a different company. - Right, right. - And it did some that actually still have newspapers on paper, which is just quaint. - Well, I was surprised, Andy, back down on what in there. - Well, he may have been a giggin. - He could have been. - Yeah, he may have had the old mandolin out doing a tune somewhere. - And he plays at Montyfire. - Yeah. - He plays at me, Mandolin, to him, and Phil Proctor both do. - Yeah. But we had just an incredible menu experience. - Oh my gosh. - He was chatting with Terrell, the general manager in Savannah, who was in charge of promotions and marketing. They were just as friendly as they could be. She was from Atlanta, he was from South Carolina, South Kackalake. He had left the Charleston area to come to Mobile, and I think he was really seeing that there were some similarities between the two, the antebellum homes or things that both Mobile and Charleston are known for. The oak trees, we've got the Spanish moss. I'm not sure if they do or not. - I think they do. - Yeah. - They have to do. And so he and I were talking about different hiking trails and stuff, 'cause he's a hiker, not so much a backpacker, but a day hiker. And to him, it sounded like a 10 mile hike was nothing, which in case you didn't know, on average, that's about five hours. Most people walk at two miles an hour. So if you've ever wondered how long would that take? Two miles an hour is what most people go. And so if he's doing a 10 mile day hike, that means he's two and a half out, two and a half back. Or it's a five hour loop. - Yeah. - And then you're gonna stop for breakfast or lunch at some point. - You wanna stop and just look at things too. - Exactly, that's the whole point of it. And you're seeing things you can't see from a car. And that if you saw them on a TV, no matter how big the screen was and how high the definition, it just doesn't do it just. I remember my best friend had just gotten a 70 inch, 4K high definition television, biggest TV any of us have seen. And we were watching these National Geographic videos of Yellowstone Park and everyone standing in front of the TV to try and get that feel of being on the mountain. Man, this is just amazing. This is incredible. And I was standing there going, it's, no, it's not. It's amazing that it's a television. It is not amazing compared to standing on the Yellowstone valley and looking at little yellow river falls and going to Lake Yellowstone. There's a difference between seeing 500 buffalo on the screen and seeing 500 buffalo 500 feet from it. - Right, and it was like when I went to Argentina and Chile everywhere you went, you could see Dandy's Mountains. And just look at Adam like, you're just jaw-dropping. - I remember my, our first drive out there. And my dad said, you're going to be able to see the rockies today. Oh, we're getting the rockies today? No, no, no, it's not what I said. You're gonna be able to see the rockies today. He said, you see them about eight hours before you get to them. - Wow. - And, and he was right. It was just, and then, you know, they get obscured 'cause then we got into the black hills. - Yeah. - You know, but when you're on those flat desert and South Dakota's funny, you hang a left on the far eastern border and there's an interstate that takes you all the way west to Rapid City on the other end of the state and you can darn near see from one end of the state to the other. - Ha. - And it's because, you know, if you're staring at a horizon, the farthest you can ever see is 11 miles. And that's usually, if you're on the ocean or on a flat desert, that's the curvature of the earth. That's how we know which round y'all. - Yeah. - As you can see about 11 miles. But we could see further, and my father figured out this 'cause the road was steadily gaining altitude, but not perceptively. - And it was just, it's a drive that you will never forget. It's not like anything you've ever been on. - 2513430106 is the Caland Irish Social Club call in Texas and I'm, we're gonna take a break and we're gonna work on a little technical problem we have going on right now. - Mike's taking us one-er. (laughing) (singing in foreign language) - For more than a decade, they are the dynamic duo of dining. Mike and Stu on FM Talk 1065. - And we are back, Mike's almost got the audio fix for the online stuff. - There we go. - Technology let us down, so. - If we can hear us, we've gone back to Redneck Engineering. - Texas in, just like Susan did, to let us know that. - Y'all weren't getting any sound, I apologize for that. But just like football, you know, you can simulcast. - Turn on your radio and then watch us live. - Sink it up. (laughing) - There you go. (laughing) - I think she said it's fixed. - Yeah, thank you Susan, thank you, Susan. When we went to break, we were talking about the media dinner. - Oh yeah. - The media dinner of La Mans Chop House. Chop House, inside the Admiral Hotel. Real quick description of Chop House. They come from Chicago. It generally indicates a steak restaurant where they specialize in steaks on the bone, chops. So, Porter Houses are always a big part of Chop House, although I don't know if they're carrying one or not. They don't have to. - I don't recall. - They've got Tomahawks. - They've got Tomahawk. - Tomahawk Rivai. - From. - Grand Bay, Alabama. - Yep. - Mason Hills Farm. - Mason Hills Farm. - Awesome. So, let's start and go through the mini week. We had a cocktail in the cocktail lounge. You remember what it was called, 'cause I know. - It was called a King Bee. - Oh, no, no, no, no. - Yeah, cocktail. - The cocktail we had in the bar, in the living room, was the bankhead slammer. - Yeah. It was delicious. - It was good, had a blackberries in it. And I love the little swizzles sticks, but they take those back. They're not throw away. That was like-- - They're gold. - They're gold. And they take those back. And gold is the thing there, too, 'cause it's the French. - Yeah, a lot of French influence. - Whenever you think of gilded paintings and the frames being gilded, that's all that Baroque pin. It was a very opulent part of a European thing. If you've studied art, whether it be music or painting or something, you're very familiar with it. - They even painted the art, the columns out in front of the building, gold. - Right, but there was a nice little cocktail, kind of got things going and everything. Then they let us all into the tables, like cattle. You know, we were moving our way in there. And they sat us, I'm estimating there were 25 to 30 people. - Yeah, somewhere in there. - In the group. This was not a menu generally that you can order there. This was them basically putting together some greatest hits to schmooze the media. And we are just media enough to get schmoozed. - I feel the definition of Baroque is ornate. - Ornate, yeah, it's very ornate. The music includes a lot of improvisation. - I felt-- - It moves you being there. - Yeah, I felt at home, 'cause I'm from Sam, she said. - Not Laurel. - It looked like you're, it looked like you're home. - It looked like the sound kind of place. But they brought us out the Amoose Boosh. For those who don't know what an Amoose Boosh is, it's essentially compliments of the chef. This is a part of the menu, you didn't pay for this. That's why it's compliments of the chef. And it's usually a one to two, maybe three bite. And that's it, just to get things going. And it gives the chef a chance to be really chef-y and get into his ego and really show off. And I love doing Amoose Boosh for that very-- - Is that what those little things that they bring out of plates or-- - Yeah, because it's just like a drizzle of ice. - Things like that, just enough to get you. - Yeah, yes, it's an Amoose Boosh. And the Amoose this time was called King Bee. And I was at a table with a bunch of raucous guys running their mouths. So I did not get to hear all of the description. It was either a grit cake or a rice cake or something like that that was, but not like fried. It was served slightly chilled, infused in lobster stock with chunks of lobster in it. And then some fresh herb like churable or something like that. Just a good, it took about three bites to get it down. And it was absolutely delicious. And they paired that with your-- - It was a mocktail. - Oh yeah, the mocktail that we had. - Made with a little bit of honey. - Yeah, from the roof. - From the roof. - They still have the AP area at the admirals. All the honey in the restaurant and in the hotel is made on the roof. - Yeah. - Yeah. - The bee spit's upstairs, yeah. - Where the bees spit that stuff out. - Are you saying it's bee vomit? - No, it's bee spit. Okay, yeah. I mean, it's literally how honey starts as bees, because they take in the nectar and then spit it back in. - Right, right. - And then came the champagne. You wanna talk about that? - Well, we didn't get the roller, it was a different one. - Okay. - They served a different one. Basically the same thing. And I think that one was French, though. - Yeah. - And the one we did get. - So we had a course. When everyone thinks millionaires and what they eat, what do they think? Oysters, champagne, and caviar. We had a dish that was oysters with caviar paired with champagne. - Yes. - So that lets you know the kind of place we're dealing with. - It felt like I was on a Robin Leisha. - Yeah. The oysters were admiral oysters, which are one of the boutique oysters we grow here in the Mobile Bay area that this bay is famous for. They grilled them, char grilled them. And usually when you do that, you squirt a little butter in the oysters. And what happens is the flames come up and set the butter on fire. And as it burns off, that's what charbo oyster oysters and gives it the flavor. They didn't use butter this time. They used fat from Wagyu, Wagyu beef fat. And get into it, it had fennel. - That may be like a surf and turf. (laughing) - Think about it. - That's a surf and fats, what that was. They had a fennel, which I believe in this case, it was fennel pollen that they were using, the pollen from the flower that grows on the fennel. It had pure nod pearls, pure nod being the anise flavored liqueur, that they turn into pearls with a molecular gastronomy technique called spherification, where you turn liquids into juicy fruits, basically. You bite into it and it turns back into a liqueur, it has a little skin on it. And it had some herb, panko breadcrumbs on top, and then the caluga caviar. And cool, man, it was just-- - God, it was unbelievable. - That was a fire oyster dish. Then we slipped into the seared scallops, over crawfish risotto, chival garden herbs, and a shellfish reduction. The crawfish risotto was probably the most talked about thing at the whole dinner. It was brilliant yellow color, which Terrell and I theorized it was saffron. And then he asked the chef, and yes, it was saffron, and nice, delicate flavor. The crawfish with the risotto was really good. And then the reduction, which Roy had asked, what exactly is seafood reduction? You take the heads and the shells and the claws and the legs and all that, you pour it in some salt water, you turn it into stock. Then you take all the shells out and all that, and then you keep reducing it until, instead of being like stock, it's more like syrup. And then they just drizzled it around the edge, and it was just a brilliant dish. - And it was paired with a Russian river, a valley Chardonnay from Rutherford, and it was-- - That was not-- - It was a Hartford Court. - It was not buttery at all. - No, no. - Which was good because the risotto was such a rich dish that you really, the butteriness would have been overwhelming on the palate, I think. So their pairings, you're the expert. They're doing pretty good with their pairings. - They did, the Hartford Court Chardonnay was so crisp. And it wasn't a heavy buttery okey type Chardonnay. - Right. - But it had a nice, it wasn't granny Smith either, but you know, crisp, that crisp, but it was just perfectly paired. Did a great job. - Now comes the fun part, the meat. We had two courses of steak. The first one was called Hot Rocks. And it was Japanese A5 Wagyu beef cooked table side. That sounds wonderful in itself. The table side cookery was about a nine inch by six inch piece of lava rock that they heated in the oven to get it hot enough to sear the steak on. And I'm talking the steak is on there. This cooking style is very similar to Charrasco, which is the signature dish of Argentine where they take filet, then they slice it and lay it directly on a charcoal briquette. For about 20 seconds, flip it over and then it's done. But no charcoal briquette this time, it was the lava stone. And the Wagyu beef just went on there. It looked to me like top sirloin. If they told me it was tenderloin, I wouldn't argue with them. It's hard to really get engaged with Wagyu because there's so much fat. And both top sirloin and filet are cut, you never see fat in. They're very lean. The meat was pink, that's how fatty it was. And just a few seconds on each side. So it was rare, very rare. You don't care. And then just sprinkled with a little bit of sea salt on top. And you made note, your teeth were worthless on this steak. You did not need teeth to eat this steak. That Wagyu is so tender, which is one of the draws, is why it's the most expensive beef in the world, is so tender you can gum it. And it was the most tender body. - Yeah, it was pretty awesome. It's hard to describe. - And that's not a course that you can order. That's something they do table-side. You're sending the table and go, can we get a couple of ounces of Wagyu? And that's how they sell its body ounce. And I don't know what the price is on that. I'm sure it's probably upwards $10, $15, $20 an ounce to prepare it and everything. It's a great little thing. You don't want to eat 25 ounces of this Wagyu. It will weigh you down. - Yeah. - And so they just gave us a taste which got an ounce or two. And then came out the big daddy. - Well, they paired it with a, they paired it with the St. Emileon from Bordeaux, which is primarily a Merlot, mostly Merlot-based, if not 100%. So yeah, they call that the right bank, 'cause it's on the right bank of the river. - And the sign, is the sign river? - I don't know if it's that river or not. - Okay. There's a, it could be the Dan Eus. - Could be, do good. - Yeah. But they reeled out the Mason Hills Farm Tomahawk. And Mike got excited 'cause he thought each of us was getting one. But I think they went through three for the whole party. And you got probably three to four ounces, which was plenty because, you know, this is a genuine steakhouse, which means when you order a steak for 75, 80, 45, whatever the steak you choose costs, you get a steak for that. If you want anything else with the steak, you got to add that extra. So they let us have all of the extras. And we got to try with the USDA Prime, Mason Hills ribeye on a bone. We got to try their sauce border lays, cream spinach, grilled asparagus, palm puree, which Mike thought they said Bon Secour, bay. But palm puree, which is French for mashed potatoes and a Kanneca mac and cheese. And so we got to try each of the sides that are available with that. They were all very good. The vegetable ones were so good. That asparagus was just remarkably tender, even though it was large. And usually the larger asparagus gets the woodier it gets, 'cause it's turning into a tree at that point. This was so tender. The mac and cheese was fine. The cream spinach, terrific. Roy wanted to imitate the palm puree. I think he's found a new goal. He wants to go even creamier on his mashed potatoes. The palm puree with the... Got to go to the break. That's five, one, three, four, three, oh, one, oh, six. This is Callahan. Our social club, Callahan, takes the line. We'll be back to tell you more after this break. Like what wine we have. Yes. ♪ In the dark of singing down on my wheel bay ♪ To get on the line, call 3-4-3-0-1-0-6. Now back to Mike and Stu. ♪ It's Mike and Mike ♪ Mike and Stu, that's us. That is us. Hey, we got to, we got to do sponsors. Yes, hey, we got to, we want to thank our fine fellow, our fine, that fine fellow Tony Sawyer and his staff over there at Bob's downtown diner on the corner of Fat and Happy. Yeah. Which is St. Francis and North Jackson Street. Great day, probably get out there. I don't, it didn't look like rain yet, but big, good time to close it. Three now. And we want to thank all the solstice and wholesale means. Get over there in Baltimore County. If you live in Baltimore County, get by your pigly wiggy over there and ask for that solstice if you can't find it. It's there. They got garlic baloney all that will be great on your charcuterie boards. Do you like to make it home? And on Dewey. On Dewey? That's it. Get over there and ask for it. If you can't find it, get them to hold your hand and walk you to the case. There you go. And we want to thank a bunch of Cassie's and all the fine folks that worked there. All these people stand by us and have been standing by us. And even though we can't win nothing. We got that going for it. Anyway, finishing up what we were doing. Oh yeah, I was going to talk about the wine. Okay, we were just eating the steak. Yes. And your thoughts on the steak. Was that not one of the most tender rib eyes you ever sliced your face? And they were not stingy with it. Yeah. They gave you a good amount to try. They gave me a big old portion. It's about four slices. And I'm not talking about waggos then slices. Yeah. I'm talking real thick, big boy slice. And they sliced one right. In fact, Chef took it off the bone and then sliced it up while we were there. So we got to see that. And then they brought the other plates out. And if you're like, man, I would really like to see this. Well, you can. You can go to our Facebook page or our YouTube channel right now and watch a little video that Mike and I did with pictures and everything from the event, including the Chef doing the demonstrations with the two steaks. So it's on our Facebook page right now. It'll take you to our YouTube channel why you're on YouTube, like and subscribe to us. So what did you think about the wine that went with it? Perfect. It seemed, well, I love Cabernet. It's my favorite red wine. That's my go-to drink in the wintertime. Is when I like Cabernet and it is phenomenal with steak. Right. And that one was pretty dead good. Well, it was Alexander Valley vineyards. So from the Alexander Valley portion area of California, it was phenomenal. It really paired well, really paired. And it just, that steak was so. Yeah. Just thinking about it. Just thinking about it. So anyway. Mike was asking, could he take the bone home and just gnaw on it? Yeah, I do. I asked for the bone. But the Chef said he had seven dogs waiting at home for it. OK. There you go. And then they finished this off. They capped it off with a double chocolate bar, they call it, Jesus. And it started with a creamy espresso martini with a couple of espresso beans floating in the top of it. And I enjoyed it greatly. Mike liked it. But he was able to do finagle. Was it the cab or was it-- A little bit of cab. And while it just happened to have a little bit of a cab, but they sent-- they gave me some of the same amelial-- The Merlot-ish. Merlot-based. Yeah. And he put it with the chocolate bar and said, this is even better. Yeah. And for those who don't know, red wines like that are phenomenal with chocolate. You're great with chocolate. What they had was about, I'm guessing, a three ounce dark chocolate bar, like candy bar. Imagine the chunk-- But like a gold nugget. Imagine-- Well, a go bar. Like a go bar. Remember the chunk candy bars? Imagine one that's twice as long, rectangular. But instead of it being cheap chocolate, it is, I'm guessing, Schaffenberger, which is one of the finest chocolates in the world out of San Francisco, could have been a garadale, could have been one I've never heard of. Three ounces of just dense chocolate candy bar made in the house and then painted with gold leaf, so that it looked like a gold bar. Yeah. Had some brandy cherries with it, some candied mint for appeal. And the crust was graham cracker and pistachios. There was a crust on the bottom of it. So they probably had a pan that was in those shapes. They put the crust in the bottom, the graham cracker, and the pistachios. They pour the chocolate in while it's still hot, and then let it set. Pop it out of the molds, then paint it with the gold. And then the brandy cherries. That was spectacular. People are-- it's real gold that it's painted with gold leaf. Gold is edible. If you've ever had a drink called gold shlogger, and you see the gold looking stuff in there, it's actual gold. Gold is edible. It's very malleable. It goes through the body. It's not a heavy metal like mercury. So there's never any problems with consuming gold. And you're honestly getting so little of it. It's spectacular, and it's metabolic, or metallurgical properties, in that you can completely cover a chocolate bar with it. And yet, there's hardly any gold being bought. Gold's a fascinating element. And one of the people at our table was a scientist, and she and I got into a discussion about just how interesting a different gold is from any other metal, any other element. You can throw it into the heart of a sun. When the sun goes nova, the gold just cools off and is gold again. It's amazing stuff. And we ate some. And, Mike, you and I have been lucky enough to eat some incredible meals that the average schmo just does not get to eat. And then I call it eating like royalty, and that's exactly what that meal is. They made that menu for Pierre Lamour in Diablo. That's what they would have served him if he were still alive today. And so we literally ate like royalty, and we both, like I said, have had the chance to do it to you in Argentina, France, dinners at you, and I have been too similar to this one. And this ranks up there with one of the best. You know, you can never get that. You can discover, as they say on your way on the website, and that experience it, and just go to the admiralhotel.com. Yeah, and they officially opened yesterday, I believe. They had a party Friday. The bar opened Friday. The bar opened Friday. The restaurant doesn't open until the 19th. OK. That's what I was told. But can you? We should have asked, can you still get the Wagyu at the bar? I don't know. Because, honestly, if you don't want to drop 100 bucks on the dinner, but you'd like to experience this, go to the bar, order a nice cocktail, or a really nice glass of wine, drop the 20 or 30 of your bucks of whatever it is, an ounce for that Wagyu, and experience it. And then, you know, if you're still hungry afterwards, drop by Waffle House, you know, and fill up. But that's how you can experience the opulence without being rich. There's ways to do it. And it's just getting a little thin. And then, the next time you want to experience it, go in and just have a dessert. You know, eat someplace else casual. Stop in there. Nice. Get a dessert with a drink paired with it. Things like that. If they're-- once they start doing soups, stop in one day and just have a nice bowl of soup with a glass of wine. This is what I'm asked about La Pizzeria, because you had-- he did a-- well, he did it at 219. He did a squash soup. And it was great for summertime. Well, when Katorzi was around years ago, I popped in there. And all I got was French onion soup and a flourless chocolate cake and a glass of wine. You know, because that's all I could afford. But I wanted to try this genuine French cuisine. Son-- Because he was-- I did not need any onions. I did not need any cheese or any croutons in that French onion soup. If you'd have brought me a mason jar with that veal broth in it and a straw, I would have paid you whatever you wanted. And that's-- when you get to this opulence, it's noticeable. The stock is not a jug or a can that they open to prevent the stuff. They spent three days working on the stock. And Steve just shows us dinner at Le Mans Chop House, opening August 19. Yeah, so you go. I want to give a shout out real quick. Tuesday, I went to Lucel. And Hickory Hog was not open, which I like to go there. They got some incredible mills there. But I went to the downtown on the main street there, phenomenal salmon ahead. Corey Jay's working the end then. Oh my god, the cheesecake was just unbelievable. Delicious. You know what else is unbelievable? Tip in your servers. Servers earn in their tip. The other unbelievable thing? Roll along. [MUSIC PLAYING] Far when you throw a few utilized on the farm. Reverted or rated two before a five goes against a mighty man of a water, mighty life.