FM Talk 1065 Podcasts
Sip and Chew w/MIke & Stew 6.30.2024 W/Guests Danny Calametti (Events Update) Charlie Moss (Event venues)
- Mike Bailey, a pioneer of the Gulf Coast blind 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, sub-yum blon, shinny blon, orpeno grisio. - Stuart 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. Ten-time nappy award losers. They are the dynamic duo of dining. - Drop, drop, keep the screaming before them. - Mike and Stu on FM Talk 1065. - Wow, that's brilliant. - Wow, welcome to a cloudy, sunny morning. - Here is the clouds, Munius, FM Talk 106.5. We're over here at the corner of airport, and I 65. - Sure, we'll go with that. - So, welcome to the show, everybody. Hey, Stu. - Hey, Mike. - You've been the chef de Casserole. Casserole, is that a green bean Casserole or? - Oh, Casserole. - Well, sir, that was an Alec Neiman. It was mainly that poppy seed chicken Casserole. - Oh, I get it, I get it, so, okay. Anyway, welcome to the show again, everybody. We got a few things to discuss today, and at the end of the hour, we're gonna be blessed with the presence of Charlie Moss. He's got something to tell us someplace he went. Probably someplace with Ferns in the lobby and white Zinfandel wine on the LSA, Charlie. So anyway, he walks by the window. Anyway, what you got new in your life this week, anything? - I came in third in the Carla Hall thing. - Oh, yes. - Yes. - Didn't make the cut there, but came awfully close and raised a lot of money for the James Beard Foundation charity, which is the most important part. - And what do they do with that money? - They help people in the hospitality industry. - What's that floating around? - Yeah, that's probably one of your cat hairs. - I don't hardly have cats anymore, anyway. So they help people in the culinary field. - Yeah, like if somebody's car dies on 'em or, you know, unknown tragedies, for seeing tragedies, how's burn up? - I know, A-ron, Sanchez. - A-ron? - A-ron. He does a lot of charity work for the, I guess, the Hispanic community to get them interested and progress along in the culinary skills and arts. And that's great, 'cause things are great. I always give back, I always give back. - Yeah, so that's it, I'm gonna go home now. (laughing) - We're number three. - Well, that's great, man, congratulations. You think about all the thousands of thousands of thousands of people, you know, that entered that thing and to be nominated, that's awesome. See, I'll do some quick math here. I think there were a total of 350 or so chefs in it. - Okay. - How many just cooks? - I don't know. - Okay, so you're saying they're all chefs? - All chefs are cooks. - Oh, I know that. - But not all cooks are chefs. - That's my point. - Yeah. - That was my point. - But it was for favorite chef. - Yeah, yeah. - They went through and vetted everything. - Cool, cool. - Well, yours was a great story. It was a great story. - Yeah, that's 'cause you didn't live it. - Well, I know, but we can laugh about it now. You're here and I laughed about a thing that was the only way to get through. - Well, we were really worried about you, man. Really worried about you. And but you know what, didn't matter, when you were in the hospital, you were still honorary. - Yeah. (laughing) - Or any time. - And when John and I came and visited you, so I had a lot of stuff going on that wasn't pleasant to share. - Oh, I know. (laughing) - One of my oldest friends came to see me right when they were getting ready to check, changed my wound stuff. And I'm like, dude, you don't wanna be here. - Yeah. - You want to leave now. Okay. I appreciate you showing up, but you do not wanna stay for the next 10 minutes. - Go to the kitchen, get a moment. (laughing) - Yeah, we gonna do that one day. Why can't I do it? - Why can't we gonna do it? - Well, I swear we are. - Well, you did your first off the Eaton Trail Friday. Even send it to you and you didn't bother watching it. - Yeah, I do. - Yeah, okay. - Yeah, talking about the cellar door tavern over there and Daphne. - Yeah, yeah. - Which, I pulled it up on the map 'cause I couldn't place it. That is off the Eaton Trail. - It is. (laughing) - It's like on your way, it's like on your way from Allegri Produce and Miss D's to Y Pizza. - Yeah. - Oh, it cravers, so. - Yeah. - It's there, close by, so. - Yeah, so not on 98, but that's the main drag. - It was a beautiful place. Everybody was, a lot of people were happy to see it was open. 'Cause it's a wine bar and they got, it's, you know, you go by the name of cellar door. It's like a wine bar, but they carry liquor and they carry a lot of craft beers and they carry some high-end tequila's too, so. And I've, you know, kind of becoming a novice of tequila's in the last year, baby. Enjoying 'em. - Not a huge tequila fan, unless it's good tequila. But I experienced something in Texas. Cheap tequila, the instant, the very first sip hits my stomach. I get stomach cramps, violent stomach cramps. Like someone has my entire stomach bald up in their fist and is trying to rip it out. I mean, it's some of the most intense pain I've ever experienced, and it was from the first sip of cheap tequila hitting my stomach. - Yeah, I don't drink the chips. - And I didn't get more than a third of the way through that margarita before I had to run it. - So I don't even drink margaritas, I drink it. Now, if I go to-- - I like a margarita. - If I go to roosters, I'm gonna get a mango margarita, but everything else I don't do. I just rather have straight over the rocks, but I want good tequila. - And to show you the degree in which we were not properly educated in the 70s, you and I both, when we heard the song, Jose Cuervo, you are a friend of mine by Dottie West, I believe, or her daughter. It was her daughter, Shelly West. And talking about that Jose Cuervo gold, that's what you want. - That's the cheapest crap they make. Gold, when you're talking about tequila, means this is garbage. It's describing the color, not like gold, silver, bronze place. - My experience, my worst experience ever was from this eagle song, Tequila Sunrise. And there was a disco on the Alpha Street, the disco days, and I sat there, had not eaten, and I drank about three or four tequila sunrises, and I didn't touch tequila for 42 years. (laughing) Until somebody taught me into a friend of mine, she said, "Just try one." And I did-- - To get into the better ones that aneos, which means aged, which are brown, not gold. - Gold is cheap. - Right. - Aneo is brown, and it's very-- - It's had some barrel. - You sip those just like you do it with them. - It has some barrel too, just like whiskey and wine, but I just can't drink mixed tequila anymore. I've got to have it straight. I don't shoot it, I pour it over rocks. - Yeah, I drink just like I would whiskey. - And you sip it, just like you do with-- - Save her, just. - That's what you do with really good tequila. - And August the first. - Like the Cabo Wabo. - Yeah. - That was very good tequila. - August the first, at the Battle House, is the tequila tasting. Was it at the Battle House? I don't know why I thought that was a cottage hill package. - I think it's the Battle House. No, they may be involved in it, but I don't know how fine out. - Yeah, that didn't do what it was. - I'll find out, but you fit in a find out. - I'm fit in a find out, but that's what I want to go to, 'cause it's right down the road from my plate where I stay. - So you can waddle back to your-- - I can waddle back. - So take a pedicab. - Yeah. I don't know if the-- - Pedicab ruins the exams. - That's, I ain't, oh, you're talking about for you. - Sims got a lot of news. - Yeah, what Sims? - Yeah, we'll talk about it in the next segment. - Okay, cool. - Yeah. - But I just see here, we're sipping you with Mike and Stu as live on YouTube, as we say. - On the YouTube? - On the YouTube. - Okay, man. You ought to go there and find us. - So, yeah, 'cause a lot of people are-- - See me wearing my fill and foster shirt. - Yeah, and I think I got my whole sausage shirt on. - There you go. - And a lot of people have been finding us because of the shorts that we're doing, the "Ask the Chef" and the "Off Me" and "Trail" and then I did a different one, road trip with Mike and Stu when we went to go see Morgan Freeman's-- - Oh, yeah. - We'll shack over there in Biloxi. - I'm gonna surprise you one day. - And do a video. - With my-- (laughing) - I promise you. - Yeah, okay. - I promise you. - Yeah. Still waiting on that list, 12 years later. - 11 years later. - We're in our 12th year on the air, yeah. - Yeah, that's right. (laughs) - Well, I don't-- - Yeah, 'cause 11 years makes you sound a whole lot more-- - I don't like to be-- - I don't like to be rushed. (laughing) - Five, one, three, four, three, oh, one, oh, six, is the Kalland's. - I were such a club call and text it online. (upbeat music) ♪ Then to them a ringin' ♪ ♪ And the darkest thingin' ♪ ♪ Down on mobile bay ♪ - To get on the line, call 3430106. Now, back to Mike and Stu. - Michael, if you were gonna have a breakfast today to celebrate the nation's independence day, where would you go? - No doubt, Bob's downtown down there in the corner fat and happy. - Never heard of it. - What? - What? - Where have you been? What rock have you been? What rock from, what third rock from London? - What is it you've been under? - What a zell you bush have you been under in sales, right? - Ah, yeah, that's for sure. But no, Bob's downtown down there. I'll probably head there after the show, as a matter of fact, like I usually do most of the time. But if I was grilling at home or making some swamp soup or some creative on me, some fried cabbage, with some onions, with some real good flavor, I'd probably use that. That hal's Cajun smoked sausage, what I'd be using. I keep some in my freezer, but it's back up. - And who makes that again? - Hal's sausage and wholesale meats. - Where is that located? - That's located in Chickasaw and, but you can buy. - Or Iroquois. - Iroquois, or you can buy it. - Isn't your peaky wigglies here in town? - Your piglies and some of your Walmart stores here. - That's it. - Sareland, you can't get it to Walmart and Sareland, for no reason. - For no reason. - No local products at that one. - No. - No one. - Anyway, that's crazy. But anyway, it is Sareland being Sareland. - Oh, well, we don't ever learn. If you wanted to have a really great burger this week, where would you not go because they're closing the car away? - See, you tricked me. - Try the truth. - Well, normally I would go to much Cassidy's. - Yeah, but they're closed all week, y'all. - That is great. - 'Cause you and I were with Roy last year on Fourth of July over in Mississippi and someone that made the mistake of forwarding the restaurant phone to his cell phone. So we, the three of us took turns every 15 minutes answering a phone call going, "No, we're not open on Fourth of July." - And we're not open this week. - Yeah. But I mean, in the time that we were with Roy, it was over a hundred phone calls. - Yeah, yeah. So just to be clear. - Cool out, folks. I know it's hot, but it's what it's supposed to be. If you're not hot on the Fourth of July, are you really an American? - There you go. But anyway, Butch Cassidy's is closed this week, but yeah, normally I would go to Butch Cassidy's. - Yep. - And, but I always get the, I always get the broccoli and not the fries. - No. - The wrong with the fries. - Except they have no nutritional value. They're only negatives already. They drag down your metabolism. It's all carbohydrate. - It's not like broccoli better. - Yeah. - I like the broth. - But I like, I like the fries with the broccoli better for you. - I'd rather have some grilled asparagus or something like that. - There's no grilled asparagus. (laughing) But we don't want to get royals on anything. - Yeah, anything else like that. - But it is Independence Day week. - Yes, it is. - 'Cause it's falling on a Thursday. So somebody, not us, is getting extended weekends. Of course I guess that kind of am. It's Sunday through Thursday with no job. That's nice. After two and a half years of grinding six, seven days a week, I'll take it. But you don't have to wait until Thursday to celebrate America's independence. - What would you recommend? - The city of Sims. Have you heard of it before? - I've been through there. - Yeah, I had to drive the speed limit. - They annually celebrate the 4th of July. Yes, 'cause they got a new police department. As I can tell you, as someone who routinely has to turn off a fire tower on the Moffitt Road, it's 45 there, folks. If you're doing 60, I hope they put you in jail because there is an accident, serious accident with a semi hitting a car there three or four times a month. And because they don't slow down coming off that ride off. They fly through there. I've seen semis going through there at 75, 80, my-- - Probably so. - Probably so. - Yeah, so we got us our own police department now and they work in it hard, but we also have the Independence Day Block Party, which is usually held on E.S. Grider Field at Mary Montgomery High School, home of your MGM Vikings, the best football team in the area last year. - It sure was. - In arguably, since they're in the largest category, 7A, and they ran rough shot over everybody else in Mobile and Baltimore. - They did a fabulous job. - And then they got Central Phoenix City, which is always loaded with about seven to five stars and the dream came to an end. But then Auburn signed the five stars, okay. But they will have food trucks there. They will have live music. The headliner is a group called Radio Incorporated. And then right about nine o'clock, when the sun falls out of the sky and the mosquito starts warming, they're gonna have fireworks. - Cool. - So it starts at three. And the reason I stumbled on this is because I just happened to see a Sabai Thai cuisine, favorite Thai restaurant in the county. Had a thing on their Facebook page saying they will be closing early at three o'clock today, because since they are not having it at the football stadium, they're getting a new turf put down on the football stadium. They're having it at City Hall. There's an honor park there, which honors military and law enforcement officers that were from the Sims area. There's a green space that was my practice field when I played for the Dixie youth Tigers and then their city hall. So they're just having it in that green space and parking is gonna be limited. They're gonna have Wolf Road cut off, turned off, shut down, whatever you call it. And they will be running trolleys and buses to get you to the event space. - Oh, wow, that's true. - That's one of the reasons that Angie is having to close Sabai down is they're on Wolf Road. - Yeah. - So you wouldn't be able to get in or out. And you know what? She and her staff have earned a half day off. They can go down there and get them some tacos or something from the food trucks. I think Frankie's food truck's gonna be, I saw a tacos rooster tacos. - I haven't seen his truck yet. - Yeah. - I haven't seen his truck yet. - So, by the way, they're open today. They've started open on Sundays. - Yeah. - I thought they were always open on Sundays, but apparently not. - Yeah, I don't know why. (laughs) - I don't know why they would be unless they'd get a good crowd. - Yeah. - But most of the stuff down there, I was just looking at my numbers 'cause I'm getting my taxes paid off. And January down 14% from December, what December was terrible? - Mm-hmm. - Very 157% increase, obviously. Mardi Gras. March, 51% decrease in sales. Kind of understandable. Even though we had some big stuff going on in March. And then April, another 50% decrease in sales. 50% decrease in sales month by month. May was 50% less than April. - Yeah. - I mean, if I had a state open, if I had another 50% increase, I'd be paying them money. So if Frankie's making money, being open on Sundays, man, more power to me. - I think it's a branch. It's what he's doing. - Yeah. - And if I read it-- - That's the only thing anybody, that's the only thing anybody wants to do downtown on Sundays. - That's what everybody wants to do on Sundays anyway. - Yeah. The other people that go downtown on Sundays, there's a lot of people that come downtown in the afternoon on Sundays. They're not there to spend money. And there's no problem with that. They're walking around their city when it's not packed full of people doing business like-- - Unless you're like me, or people like me. - You're people like you? - Yeah, doing something else. - Oh, waddling. Yeah, but it's a lot of people walking their dogs and taking their kids for a stroll that are just looking at downtown and looking at the changes from the last week or month at the time of the day. And there's nothing wrong with that. But they don't spend any money. So it gives the perception that there's a lot of people downtown, the restaurant should be making money, but they're really not. There's a lot of people downtown doing leisurely Sunday afternoon things. And there's nothing wrong with that. - Right. - So. - Yeah, that's fine. - Yeah, absolutely. I mean, I would love your money, but I want you to do what you want to do more than that. So, yeah, there's your 4th of July. Sam starts at three o'clock today, runs through nine in the PM. - Okay. - So there she goes-- - There she goes after the fireworks show then, huh? - Yeah, that fireworks show includes Sims, man. We got to roll a sidewalk. - Then everybody's going to be lining up to get on the trolleys and getting back to their cars. - Yeah. - Or I could just sit at home and not see or hear any of it. - Okay. So I think that's what I'm going to do. - Just get you a bottle rocket and just shoot it off, and that's it. - Nope, I don't shoot anything off. Don't like people that do. You know, it is still illegal in the state of Alabama to discharge fireworks within the city limits of the any city in the state. No one enforces it, but it is against the law. - Yeah, that's just one of them. - You are a hardened criminal if you shut off an M80 inside the city limits. You are a hardened criminal. - Well, some of them shoot off some, I was hearing them last night, and I said-- - No, wait till the 4th of July. - Other than the 4th? - I think they should enforce that with an iron fist. You shoot off one firework on June 27th. You should be spending the night in jail and paying a hefty fine. - It won't happen though. - No, it won't happen. You know, Ray Bridges, when he was sheriff, hated fireworks, and they were illegal in Mobile County. And he would do raids on fireworks stands, and he would have roadblocks set up on the Mississippi state line, just checking to see if you bought any fireworks. - He hated them, absolutely hated fireworks. And then they had a fireworks display at Ladd Stadium, and you didn't know how to stop that. (laughing) And I went to it, and it was very loud. - Well, I've been given an opportunity to watch them from a very unique position to start a story. - Air condition? 'Cause that's a good way to watch them. - I think it's gonna be air condition. I haven't, I gotta get back with the person that did body me and see if it is. I don't know. - I think Steve Zooker invites you to don't think-- - I don't think Steve, something else. But it'd be a neat place to watch fireworks show. - Yeah, completely separated from that crowd down there. Air condition was some of the best food in the state coming at you. - There you go. - And I can see that being the top spot. - What about the top of the bay, the bar there at the Holiday Inn? I think that'd be a big deal. - I haven't been, I haven't been there. I don't know if it'll show, I don't know if it faces where the fireworks show be. 2513430106 is the Call of Hands Irish social call and text in line. Oh, yeah, when we come back, we got Danny Calmedi. (upbeat music) - Mike Bailey, Stuart Rev Donald, devoted to the complete gastronomic experience. ♪ I want a big butter and egg man ♪ - Mike and Stu on FM Talk 1065. (upbeat music) - Alrighty, we're back. We got, I'm in the line, we got Danny Calmedi. I guess he's got something to tell us to talk about. What do you think? - Does it involve tequila or Spanish food? 'Cause I got a hankering. - You don't know what I'm saying. - I got a few things up. But first of all, since we're talking fireworks and stuff, you know, the off and on is gonna do a huge display on the 4th of July. So they weren't able to do it last year. I think they had some issues, weather issues or something issues. So they're proud to be bringing it back, it's gonna be Middle Beach. It'll be on the 4th of July. So it'll be, and mayor promises that have a spectacular show at 9 p.m. down there on the 4th. So that's something that ought to be, you know, anything down the island's fine. And it's a little bit after sunset. - Is Middle Beach the beach with the pier that goes over just land? - Yeah, just over land. It's a land beach, a land pier. - Yeah, you know, that's the, that's one of a kind. There'll be a documentary. That'll be a documentary done on that. - Oh, I'm sure a lot of people's done a few. - Yeah. So anyway, you know, this is a food and wine show. And I think I mentioned you guys earlier. We do have a food and wine event today down at Dolphin. That's our Sunset concert series. Of course, you gotta bring your own food, you gotta bring your own wine. But it's at Fort Gaines, it's parade round at Fort Gaines. And we're happy to have us the first time of it for us, happy to have one none other than Mr. Johnny Hayes. - Oh, cool. - Local guy done good. You know, he's American Idol finalist and Johnny's bringing his harmonica player. So promise is a bit an exciting event. That, you know, that venue there at Fort Gaines is just, it's just an exciting place. Every artist we have down there just absolutely loves it because it's such a unique scenario where we set them up in and the acoustics are just wonderful. - A bit, yeah. - So it's a $5 admission charge. We don't charge you for kids or dogs. If you want to bring those. Haven't seen a whole lot of cats, but I guess they'd be welcome as long as they were well behaved. But. - Well, you can't care about the cat. You know, they're gonna, next thing you know, they're gonna be into the tequila and trying to hook up with the dog. - Yeah, so it's a great time. We always have a good crowd and we're expecting to have another one for this one there. So it's, we do have a conch blowing at sunset. We have our king conch and the conch critters. So we always go break the end of the day with a conch salute at sunset. So. - Is that done by a trombone player? - It is not, it's done by a real conch king conch. - The mouthpiece of a trombone fits perfectly into a conch. So a lot of trombone players will, in fact, Steve Turay, who was the tromboneist for the Saturday Night Live Band for a long time, he did an album that was almost half of it is conch chills. - Uh oh, well, we got one experienced guy and the rest of us, we just grabbed people out of the crowd. - It's a crowd participation event. - I think it's rigged. - It could be, we don't, we don't, we don't pay and we don't give out prizes. So we, but then the other side of it is, you guys mentioned a couple things that we have going on at the Continental Commissary Kitchen. And that's our, that's our shared incubator space that we're developing with the Hispanic American Business Association. So that's something you need to folks need to look at online. It's the Continental Commissary Kitchen. So we'll talk about the second event that we, that you mentioned earlier, but on July 18th, we've got a Spanish fusion food encounter. So Chef William Rosell is, is from Venezuela and he's, but he's been just, he's a experienced chef and all kind of, I got a, a little press blurb here that talks about spearheaded numerous of at a guard gastronomic experiences internationally. So I can't read all that kind of stuff. But anyway, the idea is that, that he blends these South American ingredients with, with his, with Europeans and his techniques to deliver this, this Spanish fusion food encounter. It's a limited seating. We only got space for 24. So you get up up close and personally talks about how he's doing, what he's doing. There'll be some wine and beer included as a part of it. But it's, it's a four course upscale meal. And you know, it's, it's just a nice venue for this type of experience. So we've had, we've had Cuban before. We had a Cuban experience. We had a vegan coastal experience with, with, with coastal food in there. I missed that one, but I did see the Cuban looking was pretty good. So we got a few things going on within that kitchen that kind of showcased really a lot of the international experiences that are part of our community here in South Alabama that sometimes people don't realize the extent to which we have sort of this, this melding pot of different cuisines that are available to us here. And that's really one thing that we're trying to, yeah, well, that's one of the things that we're trying to highlight within the kitchen is that, that, you know, everything is not just featured at the bell, you know, if you like the bell, that's fine. But there's actually places you can get real Mexican food, real Venezuelan food, real, you know, real traditional food locally. And so that's part of what we're trying to do. You know, as far as these things are. So the tickets are 55 dollars each and it's going to be well worth it. And you can find the spaces online at Continental Commissary Kitchen. So that's what that is. And it's July 18th, six to nine. So I think it's something we've had some real success, real nice reception to some of the other things that we've been doing over there. - Cool, well, that sounds like fun too. - Yeah. - Sounds like we watched it. - So, yeah, it's going to be good, it should be good. And, you know, we've got, as far as the kitchen is concerned, we've got 15 partners in there now and that some of them are using the kitchen traditionally and then we've got a handful of food trucks as well that use our Commissary Kitchen for their food truck business. So that's growing, but we welcome more interest. So that's something else you can find out by checking out Continental Commissary Kitchen on Facebook is probably the best place to start. So, and I think it was, I believe it was Mr. Mike that mentioned his interest in tequila. So my, I spent some time traveling in Latin America at a previous job and one of my best experiences was tequila in Mexico. But tequila is an experience, not just taking a shot, but having a serve as an after dinner drink and a nice decanter and it's a sipping because you pay more for it, you know. But it's a sipping experience and it's a, you know, you talk and you have it, it's a good after dinner drink. And so that's part of what we're looking at doing. We're the, some yay that's coming in, the master's on that is coming in for, you mentioned the event at the Battle House. Well, he's a friend of ours, not mine, but a friend of one of our members. So he's coming in for a two night event. He's coming in and one of them is being hosted by the Battle House and that will be on August 1st. And then on August 2nd, we're going to do our own event at the Continental Commissary Kitchen. And it'll feature, you know, top of the line, Mexican tapos curated to match, to match with the, the various tastings that he's going to offer on his high end tequila that he'll be bringing for us to sample as well. So those, you can find out more about that as well on our page and then of course the Battle House has their own advertising run as well. So, so we just, you know, we're trying to do different things to celebrate our, our connection down with our friends throughout Latin America and that type stuff. So it should be fun. - Awesome. - Awesome. - Now, now I'm toward which one to go to. - Oh, there you go. There you go. - Mike, you're a man out of town. Go to both. - And I'm by 65, so. - Yeah. - There is that place, please tell me. - Well, Danny, I got a question for you or something to put in your ear, maybe. I would love to see a traditional Spanish tapas event that involves why tapas exist and that cherries. The whole reason that tapas was invented was because in Spain, after work, they go to a Sherry bar and drink Sherry. - Okay. - Not beer, not wine, anything else, Sherry. And they didn't have air conditioning, so the flies would get in. So they started out putting a piece of bread on top of the glass. Tapas. - Okay. - That's where it comes from. And then they would start expanding from that and the bread would have pickled shrimp on it or capers or something like that. And that's where the whole tapas thing came from, but it is an accompaniment to drinking Sherry. - All right. - And I think Sherry is really a fascinating drink that a lot of people in America just don't know much about. - They drink it all the time on Frasier. - Yeah. But the Sherries that I've tried, I've thought were just wonderful. - I would have to say that I have not, I've not had many opportunities to try Sherry. So it was an opportunity that I've had, I probably went to bourbon instead. - And you know, we've never had a great selection here. Most of the time, it's like Taylor's Cream Sherry, which is fine. - Well, now the state of Alabama's allowed the distributors, wine distributors, to carry ports and Sherry. Fortified wines is what they are. - Right, when Fortified means they add sugar, basically. - Well, the higher alcohol content. - Okay. - And they're basically wine based. - Yeah, I knew Sherry was wine based. But I think that would be a fun event. And it would be great to learn about the different types of Sherry and the different, 'cause it's gonna be just as varied as wine is, I would think. - Close. - Yeah. - I mean, it's almost sweet. - And that's actually kind of fits what we're trying to do with do these different food encounters and that kind of stuff. And of course, you know, we're focused on the food side, but, but tying it into the tapas and the cherry makes sense. So yeah, so I will pass that on to our-- - Maybe around Latin Fest. - Maybe around Latin Fest. - Maybe around Latin Fest. - Yeah. - Maybe around Latin Fest. That could be something to think about. So anyway, so yeah, we're in the planning stage. It's starting, planning stages for Latin Fest. It's gonna, that's gonna be August 12, I think that's Saturday, whatever that Saturday is in August. Where we'll be at Mardi Gras Park. - We'll do a little something in conjunction with our friends at Mobile Parks on the Friday of Artwark, but we're not gonna do the big, we actually outgrew the Cathedral Plaza play. So we're moving the main facilities over to Mardi Gras Park on Saturday. So that's gonna be a, that'll be a big event. - I'll say y'all did, 'cause last year it was just incredibly busy packed. - Yeah, yeah. So we'll still, we'll still be supporting our friends at Mobile Parks on the Artwark Friday, 'cause that's always a great time, and they do a great, great job of it. So yeah, and we're gonna be at Mobile. The music thing is coming up in August. We'll be down there talking about our events and our stuff. So we've got a few things lined up. - All right, you're busy. All right, well Danny, if anybody has questions about all of these wonderful things, is there one central location on the World Wide Web where they could find it? - Oh yeah, the Continental Commissary Kitchen is out there for sure. That's on Facebook. And then there's also Alabama Coasting. They can reach out and find me on Alabama Coasting as well. - All right Danny, we sure appreciate it, and I wish your brother the best. And happy for us a lot, buddy. - You too, man. Y'all take care. - Thanks man. - All right. - So much information. - Two five, one, three, four, three, all one of sixes. Call of hands, our social club calling text in line. When we come back, we're gonna talk to Charlie a little bit after we get some business out of the way. - We need to be at call. ♪ Drinking all night, drinking widespread ♪ ♪ You didn't drink ♪ ♪ Mop, mop, widespread ♪ ♪ You didn't drink ♪ - 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 ♪ ♪ Fied it on my back ♪ ♪ Don't keep any eggs to sugar and tofu ♪ ♪ I will play with gumball ♪ - All right, I'd rather play for money, but I'll take gumball. Anyway, hey, we wanted to thank our sponsors who helped to make this show possible. Bob's downtown, I don't know, corner of fat and happy. Oh no, we just lost our picture. - Just keep going. - Anyway, anyway, we want to thank those folks for helping us out with this show. We want to thank Hall of Sausage and Wholesale Meats, always a good selection. Try it over those other sausages that you normally buy at the store. You can get them at the pig in Greer's for sure. Also, we want to thank Butch Cassidy's over there on Florida Street in the heart of Flussell. And I want to mention too, a birthday to Stafford's Fruiden. We've had Stafford come in and call in the show one day. He's known as the gas station tailgate reviewer. He goes around to gas stations and tries their food and walks out to the tailgate of his truck. And he gives his opinion, he tries the food. And he rates it too, believe it or not, that's surprising, he did that. But that's what he does. And he's been all over the southeast and he's always traveling. He's a former judge. He's from Drew, Mississippi. Another famous football player, Sir Drew. Archie Manning. Manning and the Manning family, you know. But anyway, a happy birthday to Stafford, I mean. And just a cool, cool guy. And there are no national days today, for some reason. Not anything, it's food or beverage, particular, you know, targeted. But I want to talk about a little lady over in Adricola, Lussell area. She started a company a few years ago called Miss America Pie. And about a year later, she got a letter. So she had to change the name of it. And she changed it to Magnolia Pie Company. I've been there in early in the morning and they just have a line all the way across the field to the pie place people buy under pies. And she just recently, I don't know if she had to, but she recently changed it to the fried pie per pie per. Pie per, but it's got the word pie in there. So that's the way she spells it, the fried pie per. And just some of her stuff she has, they look like empanadas, but they have savory. They got cheeseburger, chicken bacon ranch. They got a Monte Cristo. They got a pasta salad. In an empanada or pie. Meatloaf, mashed potatoes, Jesus, jesus. I'm looking at poppers. But then they got sweet stuff, you know, like apples, lemons, brownie batter, stickers. Man, it's just, they got so many flavors over there and they usually sell out every day, little afternoon or by before three o'clock. But she does have breakfast too in these breakfast pies in the morning. And it's a little drive, I made it before, but I left like at seven in the morning and I was already 50 people in line when I got there about eight o'clock. So it's a pretty cool place. But Charlie's in the studio with us and Charlie wanted to talk about something today and I guess the next place you've been to and experience you. - Well, yeah, and before I do anything, I just want to say a belated congratulations to you guys for now being in year 12 of this show. I mean, that's really something. But speaking of anniversaries yesterday, a brother-in-law and a sister-in-law of mine had a celebration, a secret surprise party and they pulled it off, don't know how, but they did to David and Della Hicks who lived down in the south part of the county. They've been married 60 years, I think this week and she turned 80 this week. So it was a double celebration. But I'd never thought of this place if you wanted to hold a party for 60 or 80 or more people and that was Bellingrath Gardens. And I think we were in the exit part of the building, the exit building because the gift shop was right next door. But we got great food from publics, the cakes, came from there, the chicken strips came from food cyclies along with the dips and I don't know who brought the other vegetables, mac and cheese and baked beans and all that. But it was a great turnout and one of, they had a small room where they put the food and then they had this big hallway. It's like a, I mean, we could have easily set a hundred people in there and probably more. And so I just wanted to suggest that 'cause I think that's a service that nobody thinks about. - A lot of people, I know I don't, but I've seen like with Georgia, Russo's catering and I know the caters where they've done events out there. - Well, they decided not to cater for whatever reason. Now, one thing I was concerned about when we went in there because acoustics being what it is, the last thing you want is a lot of glass windows and they had a glass window in the front and on the back. And in the back, and if you don't mind, I wanna plug this band because they were really good and the acoustics in that room turned out to be phenomenal. But this is a group called Crossroads and it ends with a Z, Kenny and Brenda Nelson and you can find them on Facebook, Crosswords, Music. But man, they had a sound, it sounded as good as any professional band I have ever heard. - I've seen them on Facebook, yes. - And they really are good. But anyhow, next time somebody's planning a mega gathering, think about the gardens. - Well, I tell you, you got the gardens, you also have the Mardi Gras Museum downtown. That's a phenomenal place to have an event too. A lot of people don't think about that. - I'd never thought about that either. - We had a class reunion there one year. - Yeah. - The 40th and for days in high school, go Warriors. And anyway, they had-- - Do you need to get back in here? (laughing) - No, but yeah, there's a lot of great little places around Mobile County you don't think about. - Well, when you've got a large group, you know, this is Margaret's family and 11 brothers and sisters and their spouses and their kids and their grandkids. And we had little kids, medium kids, young adults and elder, wiser generation people. (laughing) - I like places that are kind of divided up here. You know, when crop myers was on Florida Street, they only had a tiny little area to do something about it. Now that they're on Dolphin Street, they've got all the rest of what used to be the Grand Central. They got like three or four sections there that could hold four different events and not, you're not running across each other, except maybe going to the bathroom and back. But I said, there's lovely Delta grocery down in near Fish River. They got a big room in the back. I love seeing places like that. Shotgun barbecue, up in Baving Inn. He's got a big banquet room and it's separate from the rest of it. And they can do a lot with those things and they're available to rent, yeah. - Just kind of give them a call. - Some of them don't even charge you to rent them. So anyway, folks, we got to go. Thank you, Charlie, for coming on. - Well, thanks for letting me come join you guys. It's always a pleasure. - But we're going to get out of here. Folks, get out there and, you know, support local. Have a safe 4th of July. Don't do anything stupid. You know, like, hold a cherry bomb so your hands won't-- - I put a brand new American flag on the front of my house. - There you go. Good for you. - No, it wasn't the back, but I wanted everybody to see it. - There for you. - Happy 4th and thanks, Stu, and have Mike letting me go. - Folks, get out there and still enjoy your week off, buddy. - Oh, well. (laughing) - You don't know what I'm gonna do, Mike? - What? - I'm gonna probe along. - Are you gonna probe along? - I'm gonna probe along. - All right, get out there and probe along, folks, and have a great 4th of July week and be-- (upbeat music) ♪ I like chicken ♪ ♪ I like fish ♪ ♪ I like ice cream ♪ ♪ What's this? ♪ ♪ This is juice ♪ ♪ Uh-oh, uh-oh ♪ ♪ I don't like juice ♪