FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu 9.15.2024 Local and Authentic. Guest: Brooke Goff - Avici Trattoria Wine Bar & Market
#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:
- 15 Sep 2024
- Audio Format:
- mp3
- 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 Grigio. - 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. - 12-time Nappy Award losers. They are the dynamic duo of dining. - Drop, drop, keep screaming for more than-- - Mike and Stu, on FM Talk 1065. - Last but we will be in the world. - Good morning, good morning. Welcome to another Sunday morning edition of the Sip and Chew Show with Mike and Stu. I'm Mike, that's Stu. Steve's over there, fills in the back, answering your calls, receiving calls, to screen them to see if they're-- - If you're crazy. - Crazy and if you're worthy to come on here. But thank you for listening anyway. We appreciate you doing that. Another beautiful Sunday morning, it's gonna be, I think it's gonna rain though. - Yeah, I thought it was supposed to be a chance of rain today, and then I gotta notice on the way here, like rain all afternoon. - Oh, okay, alright, well, it's an indoor chores day, I guess. - You can do outdoor stuff indoors at the grounds. - Oh, you can, what's going on? - Yeah, Shawn's out there, been out there all weekend, there's a outdoor show going on, so I'm gonna stop by for here. - Okay, I'm gonna go outdoors to enjoy the outdoors. I don't know. - They got like park benches and stuff to get set on, feed squirrels. - I don't know, what are you feeding the squirrels too? - Oh, I'm getting them fattin' up. (laughing) They got in skinny downtown. They don't have as many trees as they will square, and they don't skinny nobody down there. - Yeah, that too. - Go so. - Yeah, depends what time of day. - Most of it. - Now, the night Friday night at Art Walk, it was packed. Good crowd, good crowd. Good weather, great weather. I had a great evening at Art Walk and walking around, looking at the artsy stuff. And Mike's been eyeing one of those dogs playin' poker, he's a part of it. - I've held it. (laughing) - And I held it on an old vinyl record. - There you go. (laughing) Yeah, it was a good evening, and I think something's going on at Mardi Gras part two. I hadn't quite figured out what it was, but I know you got Latino Fest comin' up and-- - That's next month, yeah. - It took a lot, a lot goin' on. Well, just the weather for it. This is the weather for it. - No, it's gettin' to be this. - Yeah. - This week's supposed to be summer again. - Well, as long as it's not in the 90s and high 90s and 105% you've got to be, or feels like-- - Between 90 and 95. - Yeah, but this is time to, you know, this is time to eat outdoors and get out there and yeah. - Have a squirrel. - Have a squirrel. Last Sunday, I went to, I went to the blind mule and set out in the courtyard. It was just-- - That's a great brunch. - Oh, it is, and it's just beautiful in the courtyard, and somehow there was a nice breeze blowin' in there, and me and my guests, we just had a great time. - Excellent. - Wonderful time, and-- - So I guess I know we're yay. - Yeah, and that's one of the places I eat, and, but I've had a good experience so the night it chucks, I'll tell you about. So, it chucks, it chucks, it chucks, yeah. And 'cause they expanded their build and space, which they needed a whole bunch. But what's it doin' in your world? - Oh, not much. - No, a new quarter, a new quarter back at Auburn. (laughing) - I know we're a food show, but I'm gonna tell you that Georgia Kentucky gang last night. - I didn't watch any of it. - Oh my God. Georgia clearly lookin' ahead to next week. - Two weeks. Well, I don't know who they play next week. - I thought they played y'all next week. - No, okay, we have a buy, we have a buy next week. But man, I just saw for sure Kentucky was gonna pull it out. - When everybody says hey, you gotta buy, who you buyin'? (laughing) - Just, we gotta, we gotta-- - It ain't Florida State, special if you're in Alabama, who you buyin'? - Florida and Florida State are a combined one in four in six games. - So hey, Gus Malzon's probably fixin' gettin' an upgrade at the end of the year. (laughing) He's gonna move to one of the other Florida schools. - Yeah. - Yeah. - Excuse me, bless you. - Yeah, careful, Phil. - Bless you, Phil, one of the black mayors of Sierra Land just snuck up on him. - Oh Lord, but uh, but uh, yeah, that game, it went down to the wireless night. I see that's kinda football like. - Yeah. - I like, look, neck and neck, and when the underdog comes in, it really gives the highly ranked teams a game. - The Big Ten is garbage. Ohio State is good. And then the teams from the pack that have come in are good. But they're in another team and they're not confident right now. - Well, Penn State's probably a 20 to 25 to, Michigan is just horrible. That when you can't cheat, you can't play, huh, Michigan? (laughing) - Ouch. - I mean, it is clear, clear the difference between Michigan this year and Michigan the last three, it was the last three year they had Conner Stallions. - Right. - Traveling all over the country with a team of people tapping into computers and breaking all kinds of federal laws to get inside information. - Well, you know, Auburn, our buddy, John Gibson, they're handling all the culinary stuff. Feeding the teams and the-- - The VIPs in the VIP section. - Yes. - I think last year he told us he has 18,000 people that he cooks for every Saturday with nine cooks. - Wow, that's great. - Well, it's real easy to do when you go, this is the menu, if you don't like what's on it, bring it well, bring a sack lunch. Don't get a hot dog at the given sessions. - Area hot, that's always a hot dog. But yeah, last night I wore my wheelhouse up. - Ah! - Wheelhouse two hat. (laughing) - Yeah, that was the food truck. - I always, whenever I'm having to be around food, I like to, handling food, I like to wear that hat. So, feel like a real chef de quesaro. (laughing) As you say. But, I did go to artwork to the night. There's these two men that have started this thing, like where they take an alleyway that hadn't been used. And they line it with lights and they get vendors to come in and push their wares. Now, like-- - Well, pirate's alley in New Orleans. - Yeah, and see me and Roy when we were over there, last Thanksgiving, the weekend before, we walked around Fritchman Street. And like every alleyway, there was vendors down there with their tent set up and pushing their arcs and their crafts and you could just spend hours doing that. And when I saw that the other night at Artwall, I thought, mobility's this. And they, oh my God, it was-- - 'Cause we got plenty of alleys. - We got plenty of empty spaces down there. And they could probably take a few of them empty buildings and let people walk around and then push it in their wares. - What does their say? - Yeah, in inclement weather. But, yeah, that is a concern. But they just, I just praised the guys. I really did and that wasn't gonna be their permanent location. They were at Fritch, 62 Dolphin in that space next door. But they're moving to another location, they're trying to make permanent. Of course, the problem is, is dealing with the city in a lot of ways and hopefully they'll meet the middle and they'll make it happen because it's good for the art community. It just increases the quality of life for everybody. And I enjoyed going to do that since I do live downtown near Dolphin Street. I mean, I could get on my bicycle right over there and just, and I'm a, I call myself a social holic. I love to just be around people that talk to people and ask questions. - It's called co-dependency. - Yes. And, but, let me, I was, (laughing) but I enjoy so much and, and, and for that to happen, that's just great. - Yeah. - And, and, that might be why I used to go out to flea bark so much 'cause to me, that was free entertainment and that was, that was fun. - Just, you do like to watch a people, don't you? - I like to watch a people, that's for sure. - Which is why New Orleans is such a great city too. - Absolutely. - 'Cause, I mean, though the definition of people gets a lot looser when you get into the French board. - You're here, something popped up on my phone. Welcome to a low-down art walk. - Hey! - I popped up on my phone. - Congratulations. - How did they know what I was talking about? (laughing) But you get the smells of the vendors and, and, you know, those that are doing the food on the streets. And that's such, it's such a fair atmosphere on Dolphin Street. - You know, something I've been thinking about checking out is the soccer games at Sage Park on Saturday nights. I'm not a soccer fan at all. I think it's dreadfully boring to me. Other people love it. But they have a bunch of food trucks and vendors from Latin America out there, and Las Catroches is one. - 2513430106 is the Callahan's Irish social light, calling light. And when we come back, we got other stuff to talk about. Oh, okay, cool, I thought we were done. ♪ Then the hammering and the dock is singing ♪ ♪ Down on Mobile Bay ♪ (upbeat music) - They are the dynamic duo of "Dining." Sip and chew with Mike and Stew, call 3430106. Now back to Mike and Stew. - Mike, let's thank some people. - Hey, let's do. If you're thinking about having brunch outdoors, I would highly recommend Bob's downtown down. I earned a corner of Fat Happy. That's gonna be North Jackson at St. Francis Street. And I think Tony is in town. He's probably doing, no, he doesn't do the delivery on Sundays. I was told. But he's got that big old golf cart. And I asked him, I said, could you come pick me up from my house and bring me here? (laughing) - For practice. - And they take me back home. The back home parts of what you really need. - As you go, there you go. But anyway, we wanna thank Bob's downtown diner for their generous support here to keeping us on there. And we wanna thank Hall's sausage and wholesale meats. - Someone in the Hall's family had a birthday. - Yes, they did. - Happy birthday, Deborah Hodges. You know, it wasn't in just Coles last week. - Yeah. - So, well, you know, they could have saved some money and had it all in. - They used genetics to plan out everything. So they get all their birthdays out of the way in one month. - There you go. There you go. Well, at least it's not at Christmas. And there's nothing wrong with people having birthdays at Christmas, I'm sorry. Except for the people who had birthdays at Christmas. - How did they go? - Well, is this my Christmas present or my birthday present? - Boo. - What do you think it is? - Yeah. I have a friend that-- - Happy birthday, Merry Christmas. - Yeah, I have a friend who was born on Christmas Eve. - Oh, Lord. - And she goes, so I've never had a birthday. - Oh, yeah. - You don't have it in July. Anyway, they have Christmas in July. So anyway, we wanna thank Hall's sausage and meat. Are now available at some of the grears in Baldwin County and the Piglet Wiggles in Baldwin County. So, and I think they're working on the rouses over there. So if you got a rouses and you want Paul's sausage and meats, go ask for it. Go to the manager. - You gotta ask 'em. - Go ask for 'em. And I know they can sell it. So, 'cause it sells in mobile. - Yep. - So there's no reason. Anyway. - And you know, probably their biggest sellers, the Red Hot. - Oh, yeah. - Well, I've talked to people-- - Oh, absolutely. - That they only shop at certain grocery stores because they gotta have those Hall's Red Hot. - That's it. And I wanna hear, the Red Hot's, if you're doing soups and collards and whatever, a stew cabbage or fried cabbage like I like, put that Hall's in there. Boom, picks it up a bunch, a bunch, but I also wanna thank much Cassidy's over there in the corner of a flow shell, in flow shell, at Florida, and O'Shell Road right next to Cammie's old Dutch ice cream. That's a little mecca of a little restaurants and stuff. All right there in ice cream and grocery shopping and-- - Ashland's pub. - Ashland Club, the Greek place, the Taco Mama, rock and roll sushi, which was invaded immobile, started immobile, great. I love the concept, except they're running out of record albums. (laughing) Well, I thought they got in trouble with narrows and they had to quit using it. - It was a bunch of different things, a bunch of different things, but, you know, I can understand, but I can understand all the legal right. But, you know, we were talking awhile ago about, Andrew, you said something about Andrew Zimmer and going to the soccer field. - Yeah, yeah, I was talking about going to the soccer games at Sage Avenue on Saturday night. - I mean, that'd be Sage Park. - Yeah, I believe that is. I wasn't sure what the name is. - Oh, yes, Sage Park. - Remember, I'm from Simms, but, you know, there's a lot of food trucks that go to those 'cause you have a lot of Latin America families that go because soccer is a huge sport in other countries. And, you know, it's growing here, but it's not gonna top real football, which is what we have in America, real football. - Right. - That's why that's called soccer. - And we're playing games another a lot of Latin communities. - Latin America, all of the cowboys are huge in Mexico City. - South America, yeah. - But, the reason that I thought of that was because Andrew Zimmern did an episode where he went to New York and was showing people, you know, this is, you know, one of my hometowns, I wanna show you how great it is, but I'm not gonna show you the normal stuff. And he went to either Staten Island or Queens, one of the suburbs that you don't think of Manhattan, and went to a soccer game and he said, this is the greatest assortment of Latin food on the face of the planet at this soccer field. - I bet it is. - I think he said there's something like 19 different countries from central and South America represented. So, everything you can find to eat in Central America, which is, I think, five nations, there's some small ones down there that people, they forget until you mention them, like Belize. You don't think about Belize until someone mentions Belize, but it's in Central America. When Nicaragua, Costa Rica, Honduras, and then South America is a continent. So, you've got this entire continent, the same size as North America, with differing things, like, I believe it's Brazil. Japanese is a huge part of the culture there, because the Japanese and Brazilians, if it was Brazil, could be Colombia, but they had a big exchange, a lot of trade, when seafaring was the big way to get around the world. And so, there's a lot of Japanese influence in their food in South America, which is really interesting, you know? So, it's gonna be a little bit different. Argentina doesn't eat the same thing as Oregon. When you think about it, Chile runs the Pacific coast. Yeah, for nearly half the continent, right. But it's just this thin strip. You've got a huge continent between there in the Atlantic, and the climate is different, the food sources are different, so the food's going to be different. Now, they're all gonna be similar, because, you know, the two, three main things that you think of when you think of those food, you know, is chilies, you think of tomatoes, and I'm blanking on what that third one was. Oh, corn. Corn. And those are all new world things. So naturally, if they're all using these as main ingredients, then there's gonna be similarities in the food. But at Papusa, like you can get at Las Catroches, here in town, Honduran food, it looks kind of like a taco, looks kind of like a quesadilla, but it's also its own thing. It's totally different. And to go to a place like Sage Park, you might be able to try-- That makes a lot of sense. That makes a lot of sense. And you're supporting the community when you do that. Like I said, I don't enjoy soccer, but I could enjoy everything around it. I don't like going bowling. Or, let me refresh that. I don't like bowling. It's not fun to me. But I like going with a group of people who are bowling and sitting down. Oh, hey, some of the best hamburgers I've ever had was at a bowling alley. Yeah. And I used to go to the one when skyline, not skyline, but the conveyor bowl was here on airport because I worked at Dale Chest. Those hamburgers were the bomb. You know, it became a big trend here about 10 years ago for bowling alleys to bring people back in, and start really kicking up their food. And some of the most adventurous food in this country was going on a bowling alley. So there's one over across the bay. I haven't been to it yet, but the food quality there is not what you would expect from a concession stand. You know, I would-- I mentioned Latin Fest earlier. That's going to be coming up. I went last year, and I couldn't understand them. But I enjoyed it. And the music made you want to just dance. And I can't dance either. I got two left feet, and I'm too white to dance. I don't know how to dance. But I'm going to tell you what, I could imagine the food. The food around there, you know. Last year, they started at Billville Square, and then it-- I'm in the Cathedral Square, and then it moved to Mardi Gras Park, because they needed to look bigger, a little bit bigger. But it was so much fun. Oh my god, it was so much fun. Latin Fest is the largest attended art walk every year. By my-- in fact, that day is Mardi Gras on day two. It's Halloween, too, is celebrating Halloween. And then Latin American cultures that are celebrating D.S. Dilla Mortis, the day of the dead. Yeah. I think my Spanish-- I saw a lot of that, although very thick. Yeah, and so yeah, it always together all makes sense. Then you-- you know, you throw in a little German Oktoberfest, and it comes back to Mobile being an international city, because we're a port city. We talked about that last week or the week before. You know, it's one of the similarities between New Orleans and Mobile. When you have a port city, you have other influences. And then I tell you right now, they're probably not eating a papusa in Decatur, Alabama. Yeah. Decatur is a great town, beautiful resort area, home of Big Bob Gibson's. The last remaining stakeout that I know about. It's such a great place to be, but they're not on a port. They're a smaller city, 200, 250 miles from a coastline. You get further away from that coastline, and you lose that. But then you get a little further in. You get to Nashville, now you get an international airport, and an international industry. So you get a little more international. It's funny if you go across the country and you'll be like, oh, Atlanta, yeah, they get it. Largest international airport in the world, people from all over these other countries, you go an hour and a way to Athens, and you got college kids, and that's pretty much it. Oh, yeah. That's pretty important though. Oh, yeah. Big music scene, great, like Austin. Right. You know, college town, and we got great. Hey, when we come back, we're going to have a special guest. Whoa, Brooke Bosarich golf, and she's the owner of Donkey Market, but she's got something new in them that's opened. And we're going to let her tell you all about it. We're going to ask her and then let her tell you all about it. We're going to ask her, ask her. And yeah, you're going to be thrilled. You're going to be excited about this. Something great for Westmobile. Yeah. Something great for Westmobile. It's not a chain. That's not a chain, thank God. And like I say, in that sea of chains out on Schillinger's Road, you can still find local gyms. Yeah, yeah. Not workout gyms. Well, yeah, there's a plane of fitness. 2, 5, 3, 4, 3, 0, 1, 0, 6. Here's our call-- it's the Callahan. Our social club call and takes the line. When we come back, Brooke, gah. [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] For more than a decade, they are the dynamic duo of dining. [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] All righty. Thanks for the words. We-- I got some words to say. Hey, we're excited. We got a special guest. We have Brooke Bosearge, Gough, on. And she's on Dompeke Market for a long time. Now she's teamed up with somebody. And they have opened an Italian restaurant, Italian, right next to Dompeke Market. But in a new location-- so I have on the phone right now. We have Brooke Bosearge, Gough. Am I saying, Gough, right, Brooke? Yes, Gough, yes. Of the Gough, Mississippi, Goughs? Yes, yes. Would you be a distant relative of a young man named William Dale, Gough? I don't think so. OK. All right. Well, listen. Tell us what's going on. I know you had a wine market for quite a while. And you've paired up with a gentleman. And y'all have now Amici. Is that right? And Dompeke Market. Yes. All right. Where is this located at? Well, so we are at 7899 Cottage Hill Road. So the corner of Cottage Hill and Schillinger. So we're just a mile and a half or so down from my previous location at Dompeke. And we're where the old hungry owl was. And then it was low to be your garden. Yeah. Margo's, yeah. Yeah, Margo. And Margo, yeah. So tell me who you've teamed up with there. So I have a friend, Shane, Shane McCullough. And he lived in Italy for five or six years, back probably 25 years ago. And met a chef there, Luigi. And Luigi Tungini. And he is here with us now. They've been friends for years and had always planned on moving in here to start a restaurant. And we just started chatting about it back before Luigi was here. He's visited a couple of times. And so I got to meet him. And anyway, so one day they just showed up and he's here. And they're looking for a restaurant space. And I was just kind of trying to help them navigate my deal. And obviously, a lot different than a restaurant in Italy. [LAUGHTER] Yeah, yeah. And so they'd come and hang out with me and have some fun. And we'd chat and meet vendors and all that good stuff. And eventually, we just decided to kind of do this together. Luigi came and did a few wine dinners and events with me. I got to meet some customers. Things just went really well. And we just decided to, especially when we found this property, it could kind of do everything we wanted and won. And yeah, so now here we are. So Shane is now my partner. And Luigi, sorry, is our chef. And we built an incredible team and a great kitchen staff. And we're kind of rock and rolling. Well, I'm excited. I can't wait till I get a chance to come out there and try it. And maybe some wine dinner events and stuff like that. It would be exciting. Yeah, we're always free to come drink. [LAUGHTER] We make ourselves available. Well, Brooke, I have a question on Amici. As far as the Italian cuisine goes, is it the American Italian that most people have, it's the lasagna and all of that? Or is it more regional to Italy, some more authenticity? Yeah, it is very authentic. So it's very different. I'm trying to keep our menu updated online. So we're changing things out little by little, of course, tweaking as any new restaurant does. But Chef is very-- he's very focused on what's fresh and local and seasonal. So we're doing a lot of that just as he would in Italy. But all of his food is going to be very authentic. It's different than anything else in mobile for sure. Yeah, because I would kill for someone to put a good catchy apepe on the menu. Who'd you-- I know, right? Yeah. A killer dresser. Yeah. Yeah, and of course, we can't do it all at once. So it's an evolving menu. Every month, we're going to change some things out. And we'll have very-- like, for instance, lasagna, you mentioned, that is a very authentic dish. But typically, it's served only in the winter because it's a warm, comforting dish. So you know, well, wouldn't bacon changes like that along the way? Excellent. And when do you intend to be open like full time, bring on the public, let's get it going? So we did that this week. So we are now open. We are still suggesting recommendations-- I mean, sorry, reservations. So you can give us a call. You can message us on Facebook. We have opened up OpenTable. So you can book there as well for now. And yeah, so-- You know, I kind of like the online-- I like the online booking online reservation. That really works well. I've only done it twice to other restaurants, but I've enjoyed it. It really works well for me. And I don't have to be put on hold. And it lets me know what times are available. But that's good. I enjoy that. So good. And grownups really should make reservations for dinner. You're right. I mean, mobile has gotten away without having to do it for one. I'll keep that in mind when I'm a co-founder. No Fridays in Saturday now. When I grow up, yeah. Now, I get the whole casual dining thing, where you take the whole family in spontaneous. That's fine. But in nice place, like you're doing with Amici, you know, part of what refines it is, we know exactly how many people are coming, so we know exactly how much we need. And stuff. Yeah, that way you don't have waste and stuff like that. Because it kills me when people say, oh, man, you're out of that? Well, yeah, we closed in 15 minutes. And it was a special. The whole point is to run out before closing. That's it. All right. That's it. So you look like-- and the pictures of your staff, you look like you have a really nice staff. And a lot of them, do they have the season staff? Or did you throw some new young ones in there, new ones in there that don't-- it's never done it before? So here's my theory in hiring. As you go for attitude and personality first. And so that was kind of our forefront. We decided we wanted people that are fun and positive and great and learn quickly. And so that was our first, of course, check off there. But we do have a lot of season servers as well. And we have a lot coming. So we have a lot of new people that are kind of lined up and ready to start in a couple of weeks. So yeah, I think we have a really good mix. But the vibe here is fantastic. We're loving. I've had many people tell me that it's been the most seamless, soft opening. And so that makes me feel really good. We controlled it. We made sure we weren't going to be running out of things. We weren't going to be just crazy chaotic. And so we're breaking everything in in phases. Also, having an existing customer base that you're trying to maintain and please give them a great experience. We didn't want anything wild to happen. Have you been able to spend some time at home and maybe rest? [LAUGHTER] I'll sleep when I die, right? Well, you're young. You're young. You can take it right now. So what is the website that people could go to to make reservations or to get more information? amicimobile.com is our website. A-M-I-C-I, right? Yeah. Yeah. It's Italian for friend, correct? Exactly. Yeah. Amici. Yeah. Well, Brooke, I have a question. I'm looking at a picture of a dish on your Facebook page. It looks like a Pinna Regate with a red sauce and big clumps of some kind of white cheese on top of it. Oh, that's a ravioli dish. But I'm trying to figure out what are these big clumps of cheese. So that is salted ricotta. I thought it was a type of a-- because then the salting kind of dries it out a little so it holds a little firmer in this one. That looks good. Right. Right. Yeah, that's one of my favorite dishes. It's Panayola Norma. It's actually-- I think the picture you're looking at is-- we made it with Rigatoni. We were taking some staff pictures and trying things. But it is with Panay, normally. And it has chunks of eggplant that are fried. OK, I saw something dark in there. And I was like, is that an entire truffle? But eggplant makes more sense. Yeah. So fried eggplant. But not like an eggplant parmesan, right? Maybe the flavor is-- No, but-- Right. Yeah, yeah, that looks phenomenal. That salted ricotta is calling to me. Most of the time, I've been a carnivore. But I've always thought like manacotti with ricotta in it. Your staph manacotti or ravioli with ricotta in it is a dish that does not need any meat. Because it's got that ricotta. It's so creamy and so filling. I'm going to have to get in and try that. That looks phenomenal. We're looking at you. We see all events tasting, too. So you do tastings on Tuesdays. Is that for the meat year? Is that for a donkey market? Well, so we're all one now. So what we do is the events that I was hosting at Domke, we tried to continue those. So tasting Tuesday, we hold over in the bar area. And it's basically a one hour wine tasting that demonstrates food pairings as well. So you get four wines. You get a little bite that pairs with the wine and we talk through them. So we're going to continue that. If you want a spot there, we usually sell out a week or so ahead of time. So I tell people to be sure to call and get on the list ahead. We haven't listed on our website, but we're still working on the website a bit. So for event tickets, everyone needs to call our message into it. Right, right. For you. And you have a waiting list just in case. Right, yeah. OK, cool, cool. Well, I've been to one of yours. I had really had a good time, but my problem is you're way out there and I'm way downtown. He claims to be by 65. But I may be moving out to West Mobile soon. So it'll be a lot closer. Thanks for the warning, Todd. Still working on it. Not your West Mobile, not your in a town. Well, I'm looking at your anti-postole Italiano. What are the various salumis in that? Or is everyone in the US calls it charcuterie been Italian? It's salumiary, but you have to go with what people know, right? Right, right, yeah. So what we're doing actually is all of our cheeses and meats are imported from Italy. So I'm not sure the exact picture you're looking at, but we do have a Brizala, which is a pure beef. Yeah, yeah. And then we order in the whole Parmesan, which is prosciutto like you've never had before in America. So we shave everything fresh to order. We cut it right when it's ordered. So we have that. We have some different salami. We have more tabella. Try and take some kopa. Lots of different cheeses. So we're continuously adding to and rotating those things out. But yeah. One more time. Tell us where you're located. And tell us how people are going to get a touch of you and your Facebook page and all that. If you'll go over that one more time. Yeah, sure. So we're at 78.99 Cottage Hill Road, the corner of Cottage Hill and Schillinger. That's just past Waffle House. No, not water, water water, just past water water. If you need a landmark. Yeah, so we're actually facing Cottage Hill Road. Right. Yeah, so that's us, our physical location. You can find us online at amicimobile.com. Our Facebook is Amici, Amici Trotteria, Wine Bar, and I'm trying to think of what-- I think it still says "Dumgy Market" at the end. It is. So yeah, as with Facebook, you can only make changes every 90 days, so yeah. So we're trying to face all that in. But you can catch us there. Our phone number is 251-287-1851. We're open from 5 to 9 right now. Next week, we will be opening the bar up at 4, so you can come a little earlier and start with cocktail. Yeah, we're working on our patio, so we'll have that covered and finished in a couple of weeks. And you'll see more and more from us, including brunch, lunch, lots of events, and lots of private events, as well. Well, Brooke, thank you so much. Hope we didn't wake you up too early. I just wanted to get you on the show. You're probably out there. Yeah, I love it. Thank you. Thanks for coming on, and I'm excited, and I can't wait till I come out there and try it out. Oh, yeah, I hope to have you. Awesome. Overload. Yeah, Brooke, you got provolone there. We did, yep. All right, thank you, Brooke. Have a great day. Thank you. Thank you, guys. Have a good day. Yes, ma'am. Bye-bye. [MUSIC PLAYING] To get on the line, call 343-0106. Now back to Mike and Stu. Thanks, folks. Mike, thank you. That was a nice interview. Yeah, it was. I'm looking forward to it. Folks, get out there and support a locally-owned entrepreneur. And authentic Italian representative. And we both love like Bella Italia and Roma. Cafe, both of those are great, but they specialize in American-style Italian, which is kind of a greatest hits, actually, of like Rome, I think. Most of the things we think of, they may not be Rome. And we're blessed to have some good Italian restaurants. In Mobile, like T. Marie's and Rome, as you mentioned. But if you remember, John Gibson did a five-course Italian dinner and was wearing golf shores one time. The only tomato on the menu was a little bit in the soup course. Five courses, no tomatoes. And it was authentic Italian food. And that's what they're doing. And I would really encourage you that, because like Southern Italian, lots of seafood, lots of olive oil. Yeah, I love olive oil. Hey, if you're not doing anything today, even if you're getting my Bob's downtown down on the corner of Fat and Happy. But that'd be the thing you're doing. That'd be the thing you're doing. Yeah. And then get out there and go grocery shopping, maybe go to the pig up here on the university and get you some haul sausage. I'm eventually going to walk in there one day. You haven't been, yeah. I've got a pigly wiggly in Forest Hill not far from the house. I know, which they just had a big night there. They did, they did. And I remembered it like two hours into it. Well, I guess I've already eaten everyone. All right. We go at it. But their pulled pork is phenomenal. Oh, yeah. This is as good as any restaurant. Oh, yeah, always has them. Always has them. And then, but you can't do that, you can't do it today, but you do this week. Go buy butch Cassidy's on Florida's sleep there at O'Shelf, finally called. Well, oh, shelf. But hey, real quick, I'm going to run down so I've got some birthdays today. We'll meet you, baby. First of all, Deborah Hodges hurts us yesterday. Happy birthday, Deborah. Yeah. We love you, girl. Thank you. Thank you. Yes. And today is Rudy Rudolphs. Yeah, that's all that. Rudy Rudolphs over. I think he's over at Pensacola now. And I want to mention-- I know how are y'all going to mention Donatello Arpea. Who's that? He's food networks later. Oh, OK. No, I didn't know. I didn't see him on my list. Anyway. I know y'all would like to listen to what the national days are every time I come on here. Today is National Cheesetose Day. A lot of love. I grew up cheesetose. Love it. Double cheeseburger day. Get down there and hey, and we were just talking about Italian food. Linguini Day. Today is National Linguini Day. Also, a great dessert with all that. It's butterscotch cinnamon pie day. And top that off with a creamed event day. So-- OK. So anyway, we've got some anniversary. You tell us about the anniversary. Well, it's actually where they ate. Yeah. I was really craving barbecue last night. So I needed to do a barbecue segment for something I'm working on on Delta Safari. And I needed dinner. So I just went to the hickory pit right there in Sims, which is now celebrating 15 years. I believe that's under Brandon's ownership. The restaurant, the building has been there a while. When I was growing up as a kid, it was a fast food restaurant locally owned called Beef and Chick. And they specialized in roast beef sandwiches and chicken. And of course, being punk kids, we called it barfin choke. But I'll tell you, that was at the same time that Hardee's was doing roast beef sandwiches. And beef and chicks were way better than what Hardee's were doing. They were really good. But congratulations to Brandon, his entire crew. That's right. I mean, I go in there and I see servers now that you think of it. Oh, she's the grizzled old veteran. And I'm like, I remember when she was the high school girl. Some of these ladies have been working there for many years for Brandon. And it is the de facto town hall of Sims. And you've beaten there. Did you get the chick on Ronies? Did we do that? Yeah, we did. Yes, we did. The deep fried chickens. Well, you know, I was dragging an oxygen tank around at that time, but after COVID, so. And that's also a home of barbecue fried chicken. Barbecue fried chicken. I think they fry the chicken, toss in barbecue sauce, set it at the oven so that it gets crispy again. Look at there. Yeah. Look at there. And their barbecue sauce is great. I know you're a mother of barbecue sauce. Oh, yeah. Oh, yeah. Well, I ate at Chuck's fish house, so that I-- Yeah, you were talking about that. I got to-- I got a place that's called a fish house, but I ate the hamburger. My brother, Steve, does it. He says that a bonefish grill has one of the best burgers you'll ever eat. Well, I've had a great burger. And on the causeway, at the bluegill, I've had a great burger there. And I've had great seafood at Butch Cassidy's. So my son does the same thing. He'll go in any restaurant, chicken fingers. Well, I got to burger because I saw a table next to me, and it looked like so sloppy and juicy. That's why I got it. And it was so good. And it just dripped all over my plate. And all my fries, my-- Your palm freeze. Yeah, my palm freeze. But they were the truffle fries, and just so delicious. So, so delicious. But last Sunday, when I left here, I went to the blind meal and had brunch with them. Just a beautiful day, beautiful day. Yeah, underrated as far as brunch is going to go. Absolutely. Blind meal is really one of the best brunches in the area. Yeah. At eight o'clock on Sunday morning, as I'm prepping for the show, I like to turn on-- You mean waking up? Yeah. I like to turn on CBS Sunday morning. And I see if there's-- when they announce who all is going to be on the show, I want to see what things of interest they're going to have that might interest me. I mute it until I see it come up, and then I turn it on. But Pete Wells, you know who Pete Wells is? That sure sounds familiar. He retired. Oh, OK. He was the food critic for the New York Times. Oh, OK. And after a decade-- Mm-hm. After a decade-- He's got to replace Frank Bruni. So probably, yeah. And Frank Bruni replaced was rational. But he said he decided to retire because his doctor told him your health was bad. Oh, Frank Bruni, I think, developed Crohn's disease. OK. And he could no longer eat the food. Yeah, it was supposed to be review. So now he's eating healthy, you're tired. But he raped Guy Fieri's restaurant over-- he called it one of his drinks, antifreeze, glowing antifreeze. And-- but people-- they interviewed some people who he had, you know, did story. And he used an alias when you go out on his credit cards. He had an alias. But I thought it was a very interesting story. And he said, I eat out five nights a week. And he's eating at thousands of restaurants over decades. But just the people, they went and interviewed the restaurant. And what he did, he went and made the self-public. So he's been going around making the self-public to these people and introducing the self. And the people feared him. People feared him. So I just don't see something like that working down here. It shouldn't work in New York. Because we're too nice. I don't know if it was Pete or if it was Frank Bruni was there. But Michael Simon opened a restaurant in New York years ago. And they just ripped it. And now, and a year later, everyone was duplicating with me. Hey, folks, don't be a food critic. Just enjoy it. Get out there, support logo, be local, buy a lot of kifto service, service in your tip. And stay pro alone. Absolutely. Have a good day. This is Juice. This is Juice.