FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu 9.8.2024 Food Events with Danny Calametti
- 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, Sauvignon Blanc, Chinon Blanc, or Pinot Gricho. - 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. Board time, taste award finalists. - 12 time, Nappy Award, losers. They are the dynamic duo of dining. - Drop, drop, keep a scream at before. - Mike and Stu on F&TALK 1065. - What? - Hey, good morning, good morning. - Boy, it's a good morning. - It is, welcome to another fine edition of the Sippin' Shoe Show with Mike and Stu. That's Stu, I'm Mike Steves over there, Phil's in the back. - We're all here to make this happen. - Where are you? That's the question. - Where are you? - Yes, where are you? - It's beautiful outside. - Yep. - God, this is brunch outside brunch weather today, or just doing anything outside. - Yep. - I kind of see the river shack this afternoon later on this afternoon. - Not a bad idea right there. - No, they got a good band coming on at five o'clock, so it's Karen's husband. - I don't know who Karen is. - They have to put you in the hostess. - Oh, okay. - That Karen. - Oh, okay. - Or has his band playing at five o'clock today, so I may have to wander down there and wander around, and watch the football. They got this big old screen TV there. But anyway, welcome again to the Sippin' Shoe Show. We are your unsnobby zone for food and wine, and we're trying to make it simple. - You want to try that one again? - I don't know, snob free. - Snob free. - Snob free zone. - Yeah, snob free zone. - Maybe we should stay away from that. - Yeah, and Bert, we're just too big for us. - Yeah. - We got that kind of learnings. - Yeah, well, anyway. So week two of college football, man. - Yeah, sure was. - Actually, technically week three, but. - No, officially week two. - Yeah, well, they had some games the week before. - That's called week zero. But the ones that matter. - Right, right. Don't call it week zero, call it week one. - Okay. - Week one, there ain't much going on. It's as ridiculous as the whole thing in algebra that. What's square root of one? Negative one. What's square root and negative one? I. - That's kind of like college football or Tuesday night. - Or NFL football and Thursday night. - It's only relevant to those who may be going to school there. - Yeah. - Yeah, exactly. So anyway, I see a lot of people looking at Facebook. A lot of people in New Orleans going to the Saints game, but the great thing about going to New Orleans is all the food. - There you go. - They got over there. Got 'em, money, I'm jealous. - 'Cause I, you know, I don't really follow me in a felony morning hunting for a few years, but it would appear that the Saints are back to me in the aids. - Well, you never know. - You never know, but hey, you go there for the food. - Exactly. - And then entertainment. You don't go there for the game. - And if there's a football game, maybe I'll go watch a little bit of that. - Go eat some food. - Go eat some food. - Go eat some food. - It's like four extra points. - Yeah. - Make sure you make a reservation for one. - Yeah, for one. But you go there for the food and a football game breaks out. - Yeah. (laughing) - For a little bit. - Yeah, for a little bit, but. I've known people that they got Saints tickets and they'll just go to New Orleans 'cause it's the games on every TV and every bar and they'll just go watch it in the bars and restaurants and not fight the crowds and not fight all that walking. You know, just. - My second year in college over in Mississippi and the drama department had a Christmas party. We go to the Christmas party and our instructors had gotten presents for all of us. You know, not uncommon Christmas cards. We opened them all up and all of us had tickets to go see cats when that was the big tour in New Orleans at the Louis Armstrong. So, you know, a bunch of theater geeks were all hyped. You know, driving over, we're listening to the Saints versus Pittsburgh Steelers game. Now, this is 1987. You know what's significant about the 1987 season for the Saints? Their first ever winning season. - Wow. - And it was the game against Pittsburgh that if we won it would seal the first ever winning season in the then 20 year history of the New Orleans Saints. So, we're listening to that all the way over and the Saints is a horrible game in the snow. Saints want it 10 to nothing. And we're all hyped and everything. We get to New Orleans. We park, we're headed there and the streets are just loaded with people driving up and down, honking their horns. Who that? Who that? Who that? Talk about the gonna beat them Saints and the whole town's partying like Mardi Gras. And then we go on in. We see cats which was incredible. People that hate on cats. Y'all just, you don't get it. - I love cats. - It was another musical. - Yeah. - But, but it was a phenomenal show, it really was. We come out of the theater three hours later and there's still bumper to bumper in the streets, honking their horns. Who that? - It is New Orleans, there's no other place like it. - And I was, you know, I was very happy that I was there to experience that. Had some great experiences in New Orleans where I just happened to be there that day. Another one, I went over to New Orleans. I think it was when I was auditioning for Food Network Star and just happened to catch the second line when a fat stomino passed away. - Okay. - So that was really cool. - With? - Well, not for fats. - Yeah. - Ankydee Bourdain said that's probably the best food, best city in the world for food. - Yeah, it really is. 'Cause it's an international city 'cause it's important city. So you've got more than just that local cuisine. Which is one of the things that makes mobile great too. We're an international city. - Yeah. - Because we have a port. - Yeah. - And, but then you've got that whole, you had the whole French influence coming in with the traditional cooking techniques. And combined with the indigenous people who had their own flair and then you had the Creoles coming in from Haiti and the Africans that came in and everyone brought all of their cultures in. And that's why New Orleans is the quintessential U.S. city. Both culturally and from the culinary. I was reading up on a martyr-girl organization owned off an island that they, they celebrate Massacre Island. And it's a research to name because I was curious. And when LeMoyne got to, when they got to Dolphin Island in 1699, they found all these skeletal remains. And they had thought maybe it had been a village that had had a disease and everybody died. And, but they set up camp there. And I know Gene Fox, our buddy Gene Fox, has talked about how early the signs of a stew-like substance was made there by throwing everything in there. Or seafood was plentiful. - Yeah, absolutely. - And they, of course, called it gumbo. - Right. - And from the African word for okra. - Okra, yeah. - So they, you know, and African words, which is like probably a dozen different. - Oh, yeah. - In their specific languages. - Oh, yeah. - It's not like one African language, but. - So everybody, you know, before they came to Mobile, what's known, you know, in the 1700s, which is just a few years later, I mean, they brought all that influence with them. They brought it with them, you know, and then they gradually made it to Biloxi in New Orleans. New Orleans, they pretty much settled there. Everybody knows this. Everybody, they pretty much settled there because of the Bissippi River. - Right. - And it went further north than Alabama rivers did. - Right. - So. - Yeah. And, and Mississippi's also, you know, the third longest and third widest river in the world. I mean, it's a, it was an interstate in those days. And now we're skipping over Prince Modoc, who is a Welsh prince and explorer who legend has it landed in Mobile Bay in 1170, 300 years before Columbus. There's even a plaque in the bay that the. - I've seen that, yeah. - The, the daughters of the American Revolution put up to, there is some evidence that it's true. There's a lot of doubting of it too, but what they can't figure out is why they found a Native American tribe that had migrated from the Gulf Coast out to the Midwest and had Welsh words in their language. - Okay. - Before Columbus ever arrived here. - Yeah. - Well, Columbus never did arrive in what's President United States. - He didn't arrive on North America, the continent. He, he just got to the islands. The Vikings did, well. - Yeah, they were planting grapes up in Maine and that area long before. - Vinland is Vineland. - Yeah. - There's a lot of grapes there. - Yeah. Yeah. So she didn't know you could get a history lesson here, dude. (laughing) But you know, we're an old city and we're old guys. - But you know, the word gumbo, you know, going back to gumbo, we're, we're really getting into the gumbo season. - Yup. It's that, that season where a shrimping season still going on in moisture season starting. Two, five, one, three, four, three, oh, one, oh, six. Mike, what the heck is that? - That's Callahan's Irish social club, call and text in line. (upbeat music) - To get on the line, call 3-4-3-0-1-0-6. Now back to Mike and Stu. - All right, welcome back to the Syphon Show. This beautiful Sunday morning. - It is, it's beautiful weather. What's a good place that you could go and maybe have an adult beverage and a fine meal sitting outside in this beautiful weather, right? - Well, one of my favorite places is Bob's downtown down on the corner of Fat and Happy, which is North Jackson and St. Francis. And I was just there yesterday. - Just yesterday. - Just say I was there and had me in a palm, I had a healthy omelet. - Oh, meatloaf, white omelet. - No, I didn't have the meatloaf. I did something different, it's called the Mitchell. - The Mitchell. - And the Mitchell. And it's very healthy indeed. It was spinach and mushrooms. - Great combination. With a little bit of smoked sausage, paddy sausage, smoked leek sausage, bacon, smoked gouda, and cheddar cheese. Oh, it is wrapped tightly. It was wrapped tightly in an egg blanket. And it was so good. And a side of gouda grits and it comes with a biscuit and I made it into a sausage and gravy biscuit. - Right, because you hadn't had enough meat yet. - Right, yeah. (laughing) - Very healthy, they had spinach and mushrooms. It was very healthy and it was eggs. We all know how to eggs, how healthy eggs are. (laughing) But anyway, it was very good. I almost got the meatloaf again. But when I got, when I saw that, I go, "Oh, I'm gonna try this." (laughing) So it was the corner wars of the Mitchell. - Yeah, the Mitchell. - Or a Mitchus, what, Mitchell's or something. But I call it the Mitchell. So anyway, and outside, you know, what could've made it really great. And it was already great enough. But if it had some whole sausage, smoked cajun sausage in it, that would've been great. - And a little bit of crunchy peanut butter. - I don't know about that. (laughing) - Really pineapple. - No, anyway, we wanna thank whole sausage and wholesale meats for helping us make this show happen. - Yeah, I used a halza on a Tiger Taco T Thursday night. I gave her a, and have a cotto toast. - And then instead of the bacon, you crumble up some hauls on dewy and some cajun grilled shrimp, although. - And when you do avocado toast, do you just put avocado slices on toast? - I get guacamole, man. - Or do you, or do you actually make toast out of the avocado? Do you have you done it before? - No, you've told me about it. - I love it. - Sounds like a lot of effort. No, it's really not. It's only on a diet. - Probably the hardest thing. - Probably the hardest thing is just the, you know, getting the avocado scraped out, and it's not that hard. Then you gotta mash it, smash it all up. - Here's your tip on that, okay? When you take your avocado, you take your knife, you go all the way around it, you twist it, pops open, you hit the heel of the knife into the stone in the center and pull it out. Take the tip of the knife and score it in both directions so that it's square, cubed, then you just take a spoon in there and it comes right out. - I just, yeah. - And then you've already got it halfway broken down, too, with your tip to knife tip through there. - Then you get one of them to put potato mashers and just mash it. - Or a good sturdy fork. - And then make some little patties, and I put mine in the air fry. You put it in the oven, but I put, I cook almost everything in the air fry. - It's also important to remember, when you're dealing with the avocado, you wanna put some citrus juice on it almost immediately. That keeps it from oxidizing, which is, when it comes in contact with oxygen, it turns it brown. The same thing happens with lettuce, and a lot of things. That's why it always kills me in a restaurant when they go, that lettuce is brown. Yeah, it's 'cause there's oxygen in the air. - Yeah, yeah. - That doesn't mean there's anything wrong with the lettuce. The lettuce is perfectly fine for you to eat. It won't taste any different. It's got the same nutritional value, whether it's brown or green. - Oxygen's our friend. Just 'cause it turns the lettuce brown. And it breaks wine down, too. - Yeah. - And if it doesn't work-- - An oxidation, a friend of mine who was firemen refers to a rust as the slowest fire in the world, because all rust is iron oxidizing. - Yeah. - So oxidation and fire is described as rapid oxidation. - Yeah. - Very rapid. - Yep, rapid. Anyway, getting back, we wanna also think butch Cassie's over there on Florida Street, corner flows-- - They will be open tomorrow. - They will be open tomorrow. All right, they're back at it. So, any hoot, let me ask you about a fish. - Why don't you? - And we're gonna have Danny Kalamelli, Mettie Kaladin at 11.30 at the bottom of the hour, and we're gonna talk about the competition this Friday night that I judged in. And Deborah Hodges was there and some other fine folks that were good judges. The winners had, I'm not gonna give it away yet, who they were, let Danny say that. They had a queen red snapper, queen red snapper. - I would imagine that means that it is an older female. - We looked at it, we googled it. And like you always said, googled it, Mike. - Yeah, give it a googled it. - You've got an encyclopedia at your fingertips. - It's the color of a red snapper. The head looks like a red snapper and the tail looks like a red snapper. But the body is longer and slimmer. - Okay. - And it's out of the Atlantic. - Okay, so it's not a golf fish. - No. - I get it baby, I don't know, but it's-- - Or not, get up and off. - Look at it, I mean, the further so, you get down around the Florida keys in that area. The water's considerably warmer, it's considerably deeper. They have different species of seafood in South Florida or Cancun, Mexico, which is all still on the Gulf of Mexico. Then we have here in the northern part of the Gulf. You're talking like three or four, 500 miles, north, south, that much closer to the equator. Naturally, you're gonna have different temperatures in different species, so. - Okay. - They have Langosteens in South Florida. We don't have those here. - Okay. - But they're in the Gulf. You know what a Langostean is for. - What is that? - It looks like a giant shrimp with lobster claws on it. - Okay. - They're delicious, by the way. Dragonfly Food Bar has had Langostean, or Langostean, oh, she'll also hear it called. On the menu, they are delicious. If you can get 'em, get 'em, 'cause they good. - Well, but this fish was delicious, and it was a thick steak that they were able to do. - There's so much more fish in the Gulf for us to eat than just flounder, red snapper, or grouper. And you know, our good buddy, Chris Cheryl, who formed the nuisance group, which was, you know, trying to eradicate evasive species, or control evasive species. That was one of the things that he used to drive the fish of the day at Flora Bama. Was he a, you know, a strict no red snapper, no grouper, no flounder rule? Find something else. - Yeah. - And it introduced me to a lot of fish. Tripletail is phenomenal. It's a terrific fish. Delicious. He, I mean, Chris is almost single-handedly responsible for sheep's head going from one of the cheapest fish you can serve at a restaurant to one of the most expensive, because he championed it so much at the Flora Bama and people saw him on this. He is very plentiful. It's not that expensive. Well, you drive up the market, now it's a little more expensive. - Right. - I mean, sheep's head is a delicious fish. There's just so many in the Gulf, and I don't know why we limit ourselves, but I got a question for you. - Yeah. - It's cooler weather outside. We're beginning into the fall season. Not Thanksgiving fall, but early fall. What are you opening? What bottle of wine? - Something red and lighter. - Okay. - If I stay with white, I'm gonna stay with a boob ray. - Yeah. I was thinking this really feels like a white wine season too. - Yeah. Nothing heavy. - Yeah. - But I don't like heavy white wine steering the summer 'cause they're just not-- - Yeah, just surfing. - Now, if I drink a chardonnay, I'm gonna drink a-- - Steel cast. - Steel cast, like a fridge, should be. - Of course. - Sparkling. - Oh, yeah. Well, that's always-- - It's gonna be California or French, but not too sweet though, not too sweet. Right now, I would venture into lighter Pinot Noir's more like California, as opposed to Oregon, because Oregon's are more burgundian and they're heavy, seem to be a little heavier light. California Pinot Noir's lighter. And Chile, Pinot Noir's lighter. - Can you real quick, for those who are unindoctrinated, define lighter? - Well, you can get you a piece of white paper. - Okay. - And pour the wine into the glass and then tilt it slightly. Not to where, right when the wine's starting to get toward the end of it, but you can look with a good light above your head. You can see through it clearly, see through it. Where the heavier stuff, probably have more skin contact to give it a darker burgundy color. - Okay. - And I mean, it's the whole idea of burgundy is darker, but the Oregon and the French Pinot Noir's, and that's some French that are lighter like the California, but it's more fruit-forward too. It's got more fruit style to it, whereas the Oregon, and there are some Californians that tend to be more of the earthy, musty, leathery, dusty flavors. Barnyard, that is an attractive term for you. - Yeah, hey. (laughs) - But you can, I mean, it goes well with our flavors. You know, our seasonal, our fall season flavors as we move into Thanksgiving and the holidays, 'cause I think we tend to use more seasonings and spices during this time of year. - So as we progress through the fall, you're suggesting go darker on your. - Uh, you can. - Yeah, just like, just starting with the light Pinot Noir now. - Yeah. - And then by the time we get to Thanksgiving, we're talking bougie-lady nouveau, and... - Oh, well, bougie-lady nouveau, for sure. And a lot of people say, "Well, that stuff's no good after..." No, that's the bougie-lady nouveau ages really well. Two, five, one, three, four, three, oh, one, oh, six is the Callahan Irish Social Club. When we come back, we're gonna have Danny Calamelie talkin' about a whole bunch of stuff. ♪ Confessions ♪ ♪ Whiskey therapy sessions ♪ ♪ Buying drinks to buy some time ♪ ♪ Beneath stained glass neon lights ♪ - Mike Bailey, Stuart Red Donald, devoted to the complete gastronomic experience. ♪ I want a big butter and egg man ♪ - Mike and Stu, on FM Talk, 1065. - I did this, those are nice, too. I did this, I'm a judge at a competition. - You were being judgmental. - I was being very judgmental. I'm hard on my scores. I just don't give away scores. - Yeah. - But you can't be bought, y'all. You just keep that in mind. You put a cocktail on the side of your dish, you just got some points. - That's nice. - A lot of judges to do. Not one person offered me that. But anyway, it had a great time. It was a great event, thoroughly enjoyed it. It had a great band and met some people I've only knew on Facebook, but we met in person. But anyway, there were so much people were telling me that not only was going on then, but things that are coming up. So I said, you know who I need to get on the air and talk about this stuff? Danny Calmedi. - Well, Steve, why don't you see if you can get in touch with Danny and see if he's got time to come on this morning. So anyway, Danny, how you doing, buddy? - Hey, just so you guys know, I walked in from the beach. I took a day off and I'm down here at the Gulf Shores and I walked in from the beach to make this phone call. So you think you took a day off? (laughs) - Yeah, you got a 10-minute work day today, sir. - Yeah, there you go. - So anyway, cover everything that you can, that you can remember from Friday night, you know, and then things that are coming up. - So the exciting thing about Friday night is it was kind of an invitation dish competition. We didn't do a call out to everybody and ended up with five teams and the geographic spread. We had Louisiana team in here, we had Orange Beach, we had Fair Hope, we had Irvington, and we had this little team from Dolphin Island that were in there. So we had a good representation of folks and they had two challenges to provide. One of them was a World Food Championship competition dish and seafood and that's, you know, that's a, dish is more of a composed dish, it's the full boat. But we also did a people's choice competition. And what we did differently on people's choice is there's not what in the popularity contest. I set it up where it was a blind judging. The teams had to turn in their samples ahead of time and we served it from the community kitchen there on Dolphin Island to the folks and everybody had a ballot that they had to vote from. So it was a real conflict blind competition tasting. And some of the, I mean, some of the dishes, the guy from Louisiana, Wayne Cooper, turned in a barbecue shrimp over crab cakes with a cream sauce, with an alligator cream sauce on top of it, that was delicious. We had a couple of seafood, when I had a go-to seafood in the competition dish that they also entered into their people's choice dish. The, our friends from the Orange Beach grill sergeus, Sergeant East Police Department, they turned in a Mardi Gras egg roll. It was an egg roll that was just stuffed full of shrimp and crab meat and it was just delicious. And then we had this one last team that turned in, like Mike said, turned in this queen snapper. And well, before I talk about that, we had 10, 10 rock and roll food truck out of Fair Hook. They turned in firecracker shrimp tacos, two different kind of tacos that would just, they just went over the top of the label. - They were phenomenal. - They, they, everybody cleaned their plates with that one. And I'll tell you, I'm going, those folks got second in the World Food Championship Cup. This is one of their first competitions. So they were pretty excited about it. But the winner with the queen snapper was actually a previous winner and his boss is a previous WSE competitor. It's this chef called Charles Switzer from Pirates Bar and Grill. It was a phenomenal dish. And Charles, Charles was a late intern. He was trying to get some work, some things out. And he was really nervous about it. But as Mike said, the dish was absolutely fabulous. And I wish, you know, I wish I had my description of the dish with me. I'll get that stuff posted online. But it was just a fabulous dish. It was well done and well received obviously. And I'll Mike, you got anything to add about the queen snapper? - Well, other than, you know, they were like thick steaks and they, they, they had potatoes that looked like scallops. You know, I thought at first, oh, wow, we got scallops. - Oh yeah, I saw that dish. And one of them was like a purple blue. - Yeah, I had a purple one. I got, those are scalloped potatoes. - Yeah. - They were delicious and, and the presentation was nice. They, they played it real well. And, and so did 10/10 Rock and Rose State food truck. They, their presentation was great. It was a really good presentation. The, the gumbo that was presented, great presentation. And they had a lot of big crab legs in it and stuff. But those two. - It was a trick or so. So I'll go ahead and tip the hand. That, that one didn't win in the WFC. But that people's choice entry got second place. (laughing) Yeah, so, but it, you know, same dish just turned up a little bit differently. - Yeah. - I did have a piece of the, of the queen snapper. And, and I, I managed to taste most of the dishes. At least get a taste of them. They were just some delicious stuff and, and, and our competitors. I mean, it was a drizzly rain the whole time. - Oh yeah. - So they were doing, you're trying to deal with that and it's still turning in. Now on the, on the people's choice side, like there was some interesting did, we had a seafood chili. And I didn't, I didn't have a chance to taste that, but it, it seemed to go over really well. They also the, they had a, a Gulf shrimp and sausage gumbo. The, our grill sergeant's team went, went full boy. They did a surfing turf with steak and, and shrimp and potatoes. And that, that was a, that was a nice turn affair. But the, the winner was a different chef. It was a blue crab and corn bisque that was served up. And I have to say while the, the golden ticket competition was close, the bisque blew, blew them away on the people's choice side. And that was a different chef also from pirates. So pirates, more grill had a, and in a good thing about it, it was a blind judging. So they didn't get home turf favoritism for their people's choice. And in fact, I talked to the chef and he said, yeah, I was talking to people afterwards, and they were guessing what dish I turned in. And none of them guessed the blue crab, 'cause it's not on their menu, they want to know a menu down at pirate. (laughing) So, but it was good. We also put, you know, we also upgraded our judging a little bit and I don't mean with Mike Bailey. (laughing) - I brought balance, I brought balance. - We, I got a, I got to ask late in the game from a new chef that lives on the island, not a new chef, but a new chef to me, a new contact. (laughing) And it logistically couldn't work out to get a team scheduled. So I invited him to judge and it's Chef Chris Musgrove. And Chris has just been on the Food Network and all this kind of stuff. So he's got a house that lives down off at Island. And this was his first World Foil Food Championship. He did a little primer before he got in there. And I think he really, Mike, I knew you had a chance to talk to this. - Yeah, we talked, we talked a good bit and he told, he was on MasterChef. And he was talking about, you know, he couldn't go into a whole lot, but everything up 'til his last show, his last appearance on there he could talk about. And it was just, I asked him, you know, how he got his, how he got started doing. And he was just a self-taught, just self-taught chef. And I've heard of this. (laughing) I know of you, but it was a fun guy to hang out with. And all the judges were cool to hang out with. They were really, I enjoyed every one of them. - It was a good mix of judges. So, you know, I always try and get some old parts like Mike in there that they did stuff for. And then with a sprinkling of new folks as well. So it was a good mix of folks. - And the event itself was just a huge success. Of course, the Taladorf Islands always supporting us with stuff. We got some, got some support from, from Chip Brown, Representative Chip Brown, and then also Chris Blankenship with the Alabama Conservation Department. So we had some good sponsors behind us and just big crowd in there. The street folks had a great time playing. And so it was a nice party, a full house and, you know, just a great event. So I'll post some additional stuff. We got some other things coming up that I've managed to wiggle my way onto Deborah Hodges team for this, this UCP thing coming up. And I've done, I'm not done that before, Mike. Have you been still, y'all been to that? (indistinct) - I have not. - So it's a great event. Everything Deborah tells me about it is just a fabulous event. And so it ought to be fun. And then, you know, we got a few other things coming up down to Pike. We talked last week about the smoke on the farm event with Joey Mason. That's gonna be, that's gonna be a lot of fun. I will not forget the fact that I am also counter programming against the great group because that's also the same weekend as Latin Fest. So you can come out to the farm and get some turf or you can head downtown to Mardi Gras Park that Saturday afternoon, the 12th, and enjoy Latin Fest with, they're gonna have, they'll have a full slate of different Latin foods. And one of the things they do is they make sure they don't have half a dozen, everybody doing tacos. They actually go through and they select different vendors to make sure there's a representative sample from across the, from across the scope down there. So that's gonna be a fun event as well down at Mardi Gras Park. You know, I'm, I guess since I'm over here and I've got some friends, that is also the same weekend as this little thing they've been having over here for a couple of years called Shrimp Festival. So that's, that's a big weekend for a lot of stuff going on, but it sounds like it. But we'll spread then. We do have there, there are a number of content coming around the corner. We got a couple of, you mentioned gumbo. We got a couple of gumbo contests coming up later on in November. So I'll be back on and talk about that. - But I do think I'm gonna go back home and fix me some gumbo disaster. (both laughing) - You inspired yourself, huh? - There you go. There you go. So we'll fix, we'll see how that works. But anyway. - I don't see, you know, I was talking to Deborah Hodges and everything she's got going on. I don't see how she does it. It's like every day she's somewhere doing something. She's husting, yeah. - I got a call from one of her spots, partners want to know it, is it always this hard to get in touch with Deborah? And I said, no, it's not hard. She just stays busy. - Yeah. - And the problem is, he calls me when she won't call him. But that's what it is. (both laughing) - Well, I'm excited about the, you know, the fall coming up and better weather and then all these events. All these, you know, you got, you got bras for calls and all these other things coming up or the bras way. - The bras for calls is the same weekend as the Latin festival. So that's the morning of the 12th. That'll be a fun event. Before then, we've got this son of a sailor festival coming up downtown. That's not a foodie event. We are gonna be, we'll be there with the Lulu's tent because we'll be promoting our sipping and skipping breast cancer fun run. That's a part of the meet lines event later on in October. So we won't have any food, but we'll be there talking about Lulu's and all that type stuff. But there's gonna be great music and that kind of stuff. - Yeah, I'm gonna be, I'll be there. I've got a golf tournament, high school golf tournament that morning then I'll be there since I live downtown. That'd be easy for me. - Hey, Danny, we gotta wrap it up for commercial. Real quick, where can somebody find out all the information you just gave us? - alababakosting.com or they can check out my Facebook page, Danny Calametti on Facebook. - All right, buddy, we sure appreciate it, man. - Thank you, Dan. - Keep bringing all this good stuff to tell you. - Sorry to drag you off the beach. (laughing) - Happy to talk to you, take care now. - Thank you, buddy. - 2-5-1-3-4-3-0-1-0-6. What is that, Mike? - That is the Callahan's Irish Social Club, call and text in line, fellas, ladies. (upbeat music) - For more than a decade, sip and chew with Mike and Stu on FM Talk 1065. ♪ I don't smoke, I don't shoot smack ♪ ♪ But I got a spicy pumpkin ♪ ♪ But it on my back ♪ ♪ Don't even get stupid sugar and toast ♪ ♪ I will pay for gumbo ♪ - Well, I would certainly play for gumbo if I had a play. - Pray for gumbo. - Pray in play, all of it. Hey, we want to thank a few people out there. We want to thank Bob's downtown down there. Our downtown mobile on the corner, Fat and Happy, which is North Jackson and St. Francis Street, like I say all the time. Get by there and get that meatloaf omelet, or that... - The Mitchell. - The Mitchell. - Or better yet, get the Bailey, the ribeye steak. The most expensive thing on the menu. (laughing) - And it's not said like the Mitchell. It said like, "Oh, I have a Bailey." (laughing) - Yeah, that's right. Okay, thank you Stu. - I want to play for my Bailey. - So anyway, we want to thank Hall of Sausage and Hosel. Meets, go out there and look for it. It's now available in the Peak of the Wiggles and in Baldwin County and some of the Greer stores as well, and working on others, and that they are working on other stores over there as well. And want to thank which Cassidy's there in the heart of Flow Shell, which is Florida and O'Shell Road, right next to Cammie's old Dutch ice cream. All great folks. Anyway, Stu, what you got during your plate, man? - I don't have a plate, Mike. It's just a death. - It's just... (laughing) I'm actually probably going to hike when I get out of here. - Okay. - Beautiful day for it. - Yep, absolutely. We finally got weather that's decent to be outside in, and I'm gonna go take advantage of it. - I don't blame you. - Yeah, gee, didn't you wear cool in the last week? - Well, Wargie. - Bob, just a... I am a... I know I did. (laughing) - Well, Friday night, you know, I could not eat. Yes, well, I barely stuffed that food down me yesterday at Bob's after Friday night. I ate so much food Friday night, and it was only five contestants. But, name it... - We ate every bite, though. - Name it's had a spread, too, of anything, a lot of seafood, like dips and shrimp dips and shrimp. - Spoke to the dips, one of the best things the Gulf Coast is pretty. - Yeah, yeah, you love it. And he had like a table full of desserts and chocolates and a little miniature cupcakes, and I ate so much Friday night, I almost did go eat lunch Saturday, 'cause it was just so much. - But you managed. - Somehow, struggle through it. - Yeah. - Struggle through it. I've been kind of fasting lately. I'm trying to eat like once a day, and drinking a lot of water. And I saw some results this morning. Even though I had eaten like I have last two days, I saw some results this morning. And hopefully, I'm gonna go find something good after this. (laughing) - Some water you mean? - Yeah. You know, we ate at Alex's place. - Right. - A couple of weeks ago. - A lot of time. - Yeah, and y'all folks, if you haven't been there, you need to go. - Yep. - It's super good. It's super good. And I don't think we, downtown's got a lot of restaurants, a lot of great restaurants. But if you find a good restaurant at West Mobile, go for support. - In the sea of soulless chain restaurants, there are good reasons. And that's, I mean, Schillinger's Road doesn't look like Mobile, Alabama. It looks like the urban sprawl of any city in America. - Yeah. - There's so little of our personality on that road. - I know. - It's like a greatest hits of mediocrity. - I know a lot of people downtown. - But scattered in the middle. - Right. - Yeah. - You know, a lot of people downtown don't fit your past size 65. - Yep. - A lot of people out in West Mobile don't fit your, the other way. - Right. - Toward downtown. But you got some great other things. Brooke Vosarge there at Domke Market, she's going in there with Luigi to open up the Italian restaurant. The name is Casey right now. But I'm hearing wonderful things about it. You still got the wine shop in the wine bar and you got the Italian restaurant. And I can't wait till I go there. - Right. - And looking forward to, I don't know when I'm going, but I hope to get there soon. - And you know, with this onslaught of new cuisines that have become popular with Thai cuisine, which I love and everything that's come along. We've seen a falling off of the Italian restaurant, except for the chains that treat you like family, which I guess means hit you with a frying pan. I don't know, but you've got, you know, Bella Talia that we went to and Roma Cafe. So it's good to have Domke opening up. - Well, it's a loop you got T. Marie's. - Right, and I've been trying to go there. - Well, they get packed. And let me tell you, it's like at Butch Cassidy's, I wouldn't be in a hurry. If you're in a hurry, there's some restaurants you don't need to go to, Champy's fried chicken. If you're in a hurry, you probably don't want to go there because they don't drop that chicken till it's your order. It's not sitting there in the heat lamp waiting for you to order it. They cook it when you need it. That's why it's, you gotta crack it open and let it steam out a little bit. - You have your appetizer, Steve, remember this. You need this information, buddy, when you go to Champy's. Tell them to bring your appetizer and your chicken out at the same time. - Really? - Right. - Because you're going to need 10 minutes before the chicken, when the chicken hits your table, before you can put it in your mouth. I mean, it literally comes out of the fryer and they like, they get the flash or somebody to zip it out to your table so that it's still crackling from the fryer. - That makes sense. - Yeah. - I think that's some cool appetizers too. The tamales. - The tamales. - The deltas. - The deltas tamales. - But had you tried, I don't know if it's like a red neck charcuterie board or what, but it's just a basket with cheese cubes in it. - Oh yeah. - And then pepper chini and like fried red hots or something like that. And all the way two picks in them. - Yeah. - And how that is such a good try. - Oh yeah. - Oh yeah. But yeah, what I was saying about, there's some restaurants you just shouldn't be in a hurry to go in and eat at. 'Cause it's an experience. You want to enjoy the experience. And a lot of the Italian restaurants, some of them don't make their sauces. They don't have a big old pot of sauce there. But they make it per order. - Yeah. - And I know several that are Alfredo, they make Alfredo's sauce to order. Now they don't have a big old pot back there on the stove. Just scoop it out, put it on your spaghetti, you know? Or whatever. - Like the chains did. 'Cause I've worked at two of the three big Italian chains and their Alfredo comes in a bag, you heat it up in boiling water, put it into that, ladle it on. - Yeah. - Yeah, well. And you know, the American idea of Alfredo and true Alfredo are vastly different. There's only two ingredients to true Alfredo. Butter and Parmesan Regiano. And that's it. There's no cream, no milk, no flour, no roux, it's just butter and cheap. - My favorite. - You can hear what they call it, buttered noodles, oil some buttered noodles. And of course, they've shaken the craft. Graded Parmesan on top of their country croc when they were buttered. - Instead of getting a real block of Parmesan Regiano and grating it fresh onto a really good pot. Country croc is not butter. I can't believe it's not butter. - It is not butter. - That's locala. - Ah. - Not if they're made with hydrogenated oils. Which most of them are. - I read the ingredients and the facts on it. And it's like, well, I can't believe it's this low. 'Cause I read labels. - Yeah. - Ever since I won't. - Everyone should. - Everyone should. - Yeah, absolutely. - They're for a reason. - If you want to, when it says added sugar or grams of sugar, go get you a little calculator of how many spoonfuls or cups that actually equals. And you realize how much sugar you put in your body. So I've started, I go to Google and I Google. Five grams of sugar, ounces of spoonfuls and I said, "Oh my God, I didn't realize it had that much in it." No wonder I can't get rid of this gut. (laughing) - Well, that's it, Mike. - Get out there, support local, be local, buy local. Stu, just get out there and be lucky. (laughing) - I'm gonna go out there and prove it to us. ♪ Love, love, love, love, love, love, love, love ♪