Walk-In Talk Podcast
We are a Food Podcast. We are blessed to have been ranking on Apple Podcast Charts since November of 2022 in the Food Category and have been the #1 podcast spot in the United States for more than a year! Along with the podcast comes amazing food photography by John Hernandez from Ibis Images.
Powered by our partnership with brands like RAK Porcelain USA, Metro Shelving and many other amazing companies - Walk-In Talk Podcast, hosted by Carl Fiadini and team, combines culinary expertise and experiences to provide an insightful and engaging exploration of the food industry.
Our podcast is a must-listen for food industry enthusiasts, as we provide unique insights into everything from recipes to how Chefs are navigating high inflation while also discussing the importance of mental health in the industry.
Walk-In Talk Podcast offers a behind-the-scenes look at the food industry. Our show provides a fun and entertaining vibe to our podcast.
Don't miss out on upcoming episodes where we will continue to cook up thought-provoking discussions on important industry-related topics - so come uncover restaurant mayhem with us!
Check out our website for more food industry-related content, including:
https://www.thewalkintalk.com
Restaurant Recipes
Cocktail recipes
Walk-In Talk interviews
The Restaurant Life Magazine
Best beef in the business!
www.peninsulafoodservice.com
Also rate and review us on IMDb:
https://www.imdb.com/title/tt27766644/reference/
Walk-In Talk Podcast
Patrick Kelly and Crab Island Seafood’s Chef Carl Riding
Ever wondered how a crab rangoon could meet a stuffed shell with vodka sauce? Chef Carl Riding, co-owner of Crab Island Seafood Company, has some answers. Join us on a taste adventure where Carl shares his kitchen secrets and the fascinating journey from wielding a chef's knife to conquering the trade show circuit. His inventive culinary creations, like the jalapeño popper stuffed tenderloin with bourbon blackberry sauce, will have you salivating. Patrick Kelly from the Produce Industry Podcast also drops by, bringing his expertise and passion for fresh produce into our lively chat.
But it’s not just about food; it’s about the experiences that spice up life. We recount our attempts to turn outdoor expeditions into bite-sized podcast segments, capturing the joy of hiking escapades and organizing events like pig roasts. Our camaraderie shines as we reminisce about our Tampa roots and dream up future gatherings that celebrate community and culinary creativity. The laughs and stories flow as we plan our next big shindig—complete with a hint of nostalgia and a sprinkle of humor.
Switching gears, we tackle the serious topic of Florida's agriculture, discussing the challenges posed by hurricanes on the citrus industry and the resilience of local farmers. And why stop at the heavy stuff? We savor the lighter side of culinary collaborations—think sorghum braised pork belly and Tres Leches French toast—and share a memorable prank involving a fictional personal assistant. With unforgettable flavors and stories, this episode offers a full plate of entertainment and insight, guaranteed to leave you hungry for more.
Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.
Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you’re a chef, a restaurant owner, or a food enthusiast, RAK’s high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table
The following brands and companies help us continue supporting the food industry - have a look below!
Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.
Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!
Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast.
https://www.TheWalkInTalk.com
Leave a review and rating, please!
hello food fam. This is the walk and talk podcast where you'll find the perfect blend of food fun and cooking knowledge. I'm your host, carl fiatini. Welcome to the number one food podcast in the country. We're recording on site at ibis Studios, where food photography comes alive and I get to eat it. Here's a humble request to give a follow on Instagram at walkintalkshow, please and thank you. I am into quality smoked fish dips and spreads, and I know you are too. Check out our friends over at Crab Island Seafood Company. Visit them at crabeilandseafooddipcom to order yours today. Seafood company, visit them at crabislandseafooddipcom to order yours today. In fact, they are here today. We'll get into that in a second.
Speaker 1:Our man, jefferson, is out of the studio today, but fear not, the cooking of food was accomplished today by Chef Carl Riding, co-owner of Crab Island Seafood Company. Carl and Tom are friends that happen to be show partners with Walk and Talk Media. Chef Carl will be sitting in today along with our featured guest, the Patrick Kelly of the Produce Industry Podcast. Yeah, it's going to be crazy today. I already know it. Let's jump in. Chef Carl, what did we eat? And my belly is full and I'm happy and I'm glad you're here.
Speaker 2:Well, thanks for having me. We did two pretty simple, I think, simple dishes. The first one we did was a crab raccoon stuffed shell with a spaghetti squash and a vodka sauce. The second one was a jalapeno popper stuffed tenderloin and a vodka sauce. The second one was a jalapeno popper stuffed tenderloin with a bourbon blackberry sauce.
Speaker 1:I just want to be clear about this. Everything was super sexy. The dishes were fantastic, thank you. You came in today riding like Carl, riding on a big old horse man, and you killed it, so thank you for that.
Speaker 2:Well, thank you yes.
Speaker 1:Okay, why did you pick those dishes?
Speaker 2:Well, honestly, like I said, they're pretty simple and they have a lot of good flavors to them, and fall is my favorite time of year, so there's a lot of fall flavors there, yeah.
Speaker 1:Well, that food was falling into my belly right, so we're good about that. What was the inspiration? Why the Rangoon?
Speaker 2:The Rangoon. We actually had a customer from a farmer's market that actually did that and I thought it was a great idea, not to mention because, you know, like the vodka sauce, the vodka comes out well, brings the spiciness of the crab rag going out and you know, the cream cheese and stuffed shells just plainly go together.
Speaker 1:I see Tom over there.
Speaker 3:Look at him.
Speaker 1:Look at him. Look at him. Everybody. Patrick, patrick, catch tom. Are you getting tom? No, I got him. Of course you do, because you got your fancy phone that goes, flips both ways, or whatever. All right, let's talk about how. Uh, before we get patrick on the show, let's let's talk about how. You're a chef by trade. Known you a long time. You're fantastic in the kitchen. I'm no stranger to what you do, but now, like you, you sold your soul in your front of the house. Basically right, I mean, you're manufacturer, you go to trade shows. Now you're out there trying to, like you know, hustle and bustle absolutely.
Speaker 2:It's really out of my cover zone what I'm used to doing and not doing.
Speaker 1:I, I should say How's that going for you?
Speaker 2:Pretty well actually. So we've got a lot of business coming in and, like me personally, going to the trade shows we just did one and talking more and more to people and really connecting through the product. It's something different and I'm really starting to enjoy it.
Speaker 1:Are you becoming an extrovert? Yes, it's a slow process though right, very slow-ass Tom. Yeah, tom's like a hybrid. Yeah, you know, because he's an outgoing dude. Very, he's a super outgoing dude, but he looks like he should be in the kitchen. Yeah Right, yeah with a bald head, yeah, you know I'm kidding dude tom is a handsome man. I'm just saying put it out there. All right, patrick kelly, oh, I'm here, I know you are. You were gonna.
Speaker 1:I said you were gonna take a sip of that I was good listen, john specialty coffee and I wanted to interrupt that immediately you can't interrupt a good thing, so yeah, look Look at that, you sipping on it. Man, you've been on the road for what I don't know A year, six months. How long has it been? I feel like forever.
Speaker 3:Eternity, I can say no, I would say the last few months have really, really been probably the last three months every other week. And then the hurricane. So I was out for about 17 days with a trade show, one of the largest trade shows in the country, which is the International Fresh Produce Association show. That was in Atlanta, georgia. So I was there and that was kind of that was really cool, because they bring in Carl, chef Carl, they bring in a lot of chefs and they have a lot of chefs that work the booths and they bring all their products in and you just get to, you get to eat and eat and eat as you go to every booth now you're living my life all right, listen I'm just saying, you know I mean when you get like blueberry, you know companies like north bay produce that are doing blueberry cinnamon streusels, or you, you know, you got, you know, like the O'Keto guacamole that's doing these avocado and egg everything, bagels and pork tacos.
Speaker 3:I mean, who can't have a good time when your belly's full? I mean.
Speaker 1:I'm just saying I'm totally digging that and if it was up to me I would be traveling with you.
Speaker 3:I know I try to get you to travel with me.
Speaker 1:I really do. Are you going to NAFTA this year? No, I'm not, of course you're not, it's something you know.
Speaker 3:What's funny is because you know everybody always asks me like what trade shows are you going to? And I get booked out. Like right now I'm booked out through April already, so if you don't, there's a chance I won't be at the show. It's just how it is. Like I just booked my ticket to Berlin for February Cause I'll be a speaker at fruit logistica this year, and that's like I said it's. You can't call me in a month and say, hey, are you going to this show? Or hey, this show wants you. It's just because the schedule gets books up that fast.
Speaker 3:Yeah, but now from every two years, real. I'm gonna say to you guys, and you're probably gonna kill me for, but I don't know no idea what that is, I know, see I'm leaving the yeah, that was intentional silence that I left listen I know I get it.
Speaker 1:I'm not cutting that out of this. I wouldn't cut it out either. So all right, it's a, it's the. Uh, it's a, basically it's what's the stand for the? Biggest. It is the biggest equipment food service trade show. Okay, in the country.
Speaker 3:Okay, it's about the same size as the nra okay, I know that I haven't been to the nra yet either. There's a few of my again there's a few of my ever, ever. I've never been to the nra show dude, you're like the trade show. Uh, maestro, I'm shocked like I said, I just did my trade show schedule for 2025. And I have a trade show every single month, and one month I have three trade shows.
Speaker 1:And, like I said, those are almost already booked out through.
Speaker 3:April. Are any of these in Florida? Yeah, actually, yes, you remember you've been to the Southeast Produce Council event. We did that deal in Tampa. All right, what are we doing?
Speaker 1:this year we did that deal in Tampa.
Speaker 3:All right, what are we doing this year? This year it's in Orlando, so it's at the World Marriott in Orlando. Are you going to be at the World Marriott?
Speaker 1:in Orlando.
Speaker 3:I'm going to be at the World Marriott in Orlando, so that means we'll be at the World Marriott.
Speaker 1:We'll be at the World Marriott in.
Speaker 3:Orlando, of course.
Speaker 1:How's the pod or?
Speaker 3:yes, of sorts. Oh yeah, I got a few of them. Yeah, talk about it. Uh, so the produce injury podcast is now turned into the produce industry network. Uh, we've got four shows now.
Speaker 3:So the monday show is the original show with, with me, patrick kelly, and then we have a tuesday show called the history of fresh produce. We talk about all things. History, I mean everything from like civilizations that have crumbled because of food, uh, all the way to the history of dragon fruit, the history of citrus, and then even talking about when they became cultivated. Our Wednesday show is called the Global Fresh Series. Juanita Galio only interviews international guests from Switzerland to Germany, to South Africa and in the stores, you see it, there's other countries of origins food in our stores, right? Well, we talk about that. She talks about where they come from, why it's okay and why we have other countries' products in our stores at certain times of the year because we don't have it. And then our Friday show, which is Fresh from the Field Fridays, it's what's in the field and what's coming into your stores, and that's by Dan the Produce man. So we've got a few. Every show has their own host and every show has a different theme to the show.
Speaker 1:Have we all come a long way? Oh, yeah, right. Oh yeah, I mean, from what did you? We started both in 2020. Yeah, right, well, you started the podcast in 2020. I started with the videos. Yeah, I remember, yeah.
Speaker 3:I do. I do April, april 1st 2020. It's funny is our industry thought it was a joke because our industry had no idea about like podcasting. So I started this podcast and I did like the first episode and people were like, ah, that's funny, and I have not missed a Monday in four years, four and a half years. It doesn't matter if it's Christmas, it doesn't matter if it's Veterans Day. We, every Monday, we have a show produced, no matter what.
Speaker 1:Intentional silence again. Yeah, dude, I think that's pretty badass. We're almost like that. I mean, we do Thursdays and we might've missed one or two. No, I, I think that's pretty badass, we're almost like that. I mean, we do Thursdays and we might have missed one or two. No, I don't think we ever did, did we?
Speaker 3:John says yes, so it must be true, maybe, but for me it's like I have so much content, right.
Speaker 3:So a lot of times, like, if I have live streams or things that I do, I'll repurpose it right.
Speaker 3:I'll bring that live stream back around around, I'll edit it out, cut some good things, put some music in and focus on a certain topic, right?
Speaker 3:So if I do like an hour live stream uh, that talks about three different subjects what I might do is I might cut out like a subject, like I was telling you guys about the water for all, hike, that I'm, that I'm going on, and so what I'll do is I might cut out a specific part of that water for all. I'll record for five or 10 minutes and then I'll go ahead and cut that from the live stream into the podcast and then kind of promote that pot, that that person or that uh, or you know trip, that I'm going on, you know what I mean, which is that's what I did last week. We did a live stream with Albert Perez, which was like a month ago, and I just cut out certain parts of promoting the hike, did a couple 10 minutes for myself and then added his in boom new podcast yeah, and every time you go on this thing, you come back like refreshed.
Speaker 1:Oh, my god, you know 100, I'm still beaten down, dragged behind a car. Whatever it's my, it's my new year's. Yeah, it's my new, it's my new year's for sure.
Speaker 3:um and, and it's what's fun about it, you know, uh, chef carl is that we. We have a chef that comes with us. So it's not like we're we are r chef Carl is that we. We have a chef that comes with us. So it's not like we're we are roughing it Right Right, but we actually have a chef that'll come with us. We have a doctor that comes with us, we have mules. So this is, it's not your. Hey, let's just go backpacking. It's really more than that of us cut it down and we had a whole pig for dinner one night.
Speaker 2:So that's awesome. Chef knows what to do out there. You know what I?
Speaker 3:mean so yeah, it's fun. Man, it's really fun stuff.
Speaker 1:Carl Chef, look, so if we bring you a pig right, what are you going to do with it?
Speaker 2:Oh, I'm definitely going to roast it in the ground.
Speaker 1:Oh yeah.
Speaker 2:Yes, get a bunch of coals going, put some more on top. Where are we doing this? At Tom's backyard, there's no grass anyway, so no, but I'm serious, though.
Speaker 1:If I come up with a pig, we're going to do this.
Speaker 2:We could do it that way or actually get anyone in one of my smokers. So I have a nine-foot smoker. I usually do.
Speaker 1:Is that at your?
Speaker 2:house. Well, at my shop.
Speaker 1:At the shop Mm-hmm. Okay, so we have a mint. Ah man, that would be really cool. You know what we'll do. You know what? Patrick Kelly. I'm not invited? Well, you are, but are you going to eat it? I can eat pig, yeah, yeah, Okay, that's only you know once. This is all right listen.
Speaker 3:So, um, what I'm trying to say, I love you, man, you know that. So my poor body, you know no one cares about my body, I know.
Speaker 1:That's why I remember it's your body, it's your choice, whatever. Look so, at the end of the day, uh, chef, carl, I think that we should get the pig go to the shop. We haven't been there anyway. No, you haven't right. Maybe we do a little shindig and and we'll. Uh. Well, can we record there? Is there space?
Speaker 2:oh yeah, I got through. You know, we have lots of space.
Speaker 1:Let's put it that way yeah, how many square feet are you, uh, you remember almost three, yeah, so about three thousand.
Speaker 2:Okay, yeah, all right so maybe space so I got a section. We have a sectioned off for basically three units that we ran out and we have a door in between each one so we have lots of space.
Speaker 1:Producer John Hernandez, are you down for a pig? Always down for that. Always down for that. That's good. Okay, All right.
Speaker 2:I agree.
Speaker 3:I'm just glad you got him a mic Finally.
Speaker 1:He's had a mic dude. He chooses not to have a mic, he chooses not to use it that's not true.
Speaker 3:I know, john. I know I prefer to not use the mic he even shuts the volume off like he.
Speaker 1:He shuts the volume like when he's not talking. Well, he's got you and today I have you. That's true that is true, you know how many people it takes to replace je Schlissel on. You know, on speaking, he doesn't stop Three, three, two and a half. Two and a half, all right, so SEPC.
Speaker 3:Yeah.
Speaker 1:You have plans. Is it still going to be like a big shindig, or what are we?
Speaker 3:doing. You know, I don't know yet. So last year, I think it was, it was different because it was in Tampa, right, so it was in our, in our town, you know where the podcast was, was kind of born, Right, and you know I was able to get approval to, you know, from the show, and that that's the hard thing, right, you know everyone is that. You know you don't want to disrespect the show, not for an extracurricular party, which we did, Carl, you know we had a blast last year.
Speaker 1:I'm bringing this up because it was a terrific time, great memory.
Speaker 3:I'll tell you, you know, one of the best memories I've had with this organization that I've had. You know we had a blast and you know a lot of times, you know events can be very stressful, right, I mean, we all know this, but I could tell you that yacht party we had was one of the most least stressful experiences. When we got on the boat and it was great.
Speaker 1:You were a body full of nerves, though.
Speaker 3:Oh, of course.
Speaker 1:Admittedly, that was a big deal.
Speaker 3:It was my first get together. We invited a hundred people, Okay, and 99 people showed up. So I was excited and you know, we had a lot of friends, family and people there, so and we had a surprise guest for people, so they and we had been. No one knew, like no one knew what was to come, no one knew who was coming. So you know, we are trying to put something together for next year, but we have to have approval from the association first, and that's. You know, I'm very respectful in that way. If they say no, then we don't. If they say yes, well, let the games begin.
Speaker 3:I have a couple of hotels that we can, I think leverage that are close to the World Marriott, that are close enough close enough because that's the hard part.
Speaker 1:That world marriott is kind of out there and everything within there is really expensive, really expensive. But you know, if we do it right, we'll do it right. You know. Just, everybody knows out there, uh, I'm holding this camera rig here and, uh, I'm doing live it. Well, not live like you're seeing it now, but I'm recording this thing and putting on this podcast. I got to tell you, my brain's all used up, I'm done. I don't know what to do here. I'm kidding, sort of. So all right Now, back to you, carl Chef. I what? Stop it, stop it. I Lights camera action. Baby. Yeah, that's right. So if I gave you a Bic lighter and a couple of ingredients, could you go in there and cook up something good, right?
Speaker 2:now, absolutely, you should be a voice cast when I'm making fire. Yeah, so Chef.
Speaker 3:Carl is like a MacGyver. Yeah, I'm putting, let me get you a six inch rope, yeah One, all right, one piece of chicken.
Speaker 1:Yeah, I'm putting the camera down.
Speaker 3:The gourmet meal will start.
Speaker 1:I'm giving the Okay. I love that I am back. Everybody hear that let's talk about how we are going to go to one of your farms. We talked about this.
Speaker 3:Yeah.
Speaker 1:And we're going to take the camera and we're going to go do some cool stuff. Are we able to say anything about what you've got coming up yet, or not?
Speaker 3:I mean we're. I mean, yeah, I might as well start talking about it and what we're trying to do. Why don't you, why don't you lead into it?
Speaker 2:Well, I mean give us something.
Speaker 3:give us a better lead up than the camera and doing stuff right Like hey, we're gonna get the camera, we're going to do some stuff. Here's the thing.
Speaker 1:We need to get that show of context. I think we should.
Speaker 3:I think we've been out to the Pomelo farm. Jeffrey has, and so have you. So the farm that Quentin took us to is actually one of their oldest Pomelo farms. But the house that is on there Quentin lived in, his parents lived in and now Adam, the son, lives in. So we've had three generations of the Rowe family that have lived in that house. And that house, if you ever look at it, it's an old house.
Speaker 3:It's got two fireplaces Like who would need two fireplaces in central Florida? Well, they do, okay, and it's really cool. So it's got a beautiful lake behind it and what we want to do is, you know, they, they. We've been to the Cahaba Club, which is absolutely an amazing place, and we said that this year. We were like, why don't we do something at a farm? I know the Cahaba Club is a farm, but you know, let's go out, let's go to the Pomelo farm. We can then take people around the Pomelo groves, we can get them walking and then, you know, have a, have a really good grower event and invite a lot of good people out there.
Speaker 1:Yeah, I'm all about it. How do you do with these hurricanes?
Speaker 3:It's been tough. Listen, the whole citrus belt got tore up and you know, even just looking at what Florida Citrus Mutual said, it's just everybody got tore up and everybody's trying to be really optimistic, because that's what we do. Hey, everything's looking good, it's okay. But let's be real. You know, mother Nature has kicked our butts for the last three years. Hurricane Ian really destroyed and you know this because you were out of the crop their pommel trees are four and a half feet sunk underwater. So they had to cut everything back, everything down. It takes three years to recover from that.
Speaker 3:Well, guess what year we're in Three and what happens? Helene comes through, milton comes through. Now, were these as devastating as Ian? Absolutely not. But back to back. And what it did was it didn't just take some of the bad fruit off the tree, that was, you know, was weak, but it actually took some good fruit off the tree. So you know, I I do believe that there is going to be a disruption in that supply chain this year. And you know, every year the grower has to deal with things and you know circumstances. How about a mockily?
Speaker 1:with the tomatoes oh yeah that's they're coming in. You know we're coming into into season for florida strawberries got hit.
Speaker 3:I mean you gotta think about it, like these, these uh crops that are on the coastline but I didn't see any. I didn't see the pants down yet for the strawberries no, I mean, but I'll tell you what, though man like you gotta remember. Even though if they're not in season, any crop cannot sustain that much water just flooded for days. It doesn't matter. Listen, my backyard is completely dead and it was just grass.
Speaker 1:Today's the 31st yeah, right.
Speaker 3:And.
Speaker 1:Halloween in Val. Happy Halloween. Uh, in Val Rico. Over here there was on 60 and Val Rico road there was flooding up until about two days ago, and I mean like there was flooding up until about two days ago, yeah, and I mean like there was still caught. There was two cars that were submerged in in this uh intersection, you know, off to the, and that only just recently um got pumped out.
Speaker 3:So it's been pretty, pretty nasty it has been and I live in tampa, so I know we we talked about that we're. We're nowhere near tampa right now. Everyone we're for it's light years away, light years, but no. So if you actually drive down through Sarasota and through the actual bay, it's devastating. To be honest with you, it sucks to even do it. It gets you a little bit emotional because you see the water line on people's houses. I mean, john, we're in the studio right now and could you imagine if water was halfway up to your window right now? Every bit of your livelihood is gone and that's what sucks.
Speaker 3:I have friends that their car was underwater. I had a buddy that just bought a brand new car and it's gone. It's gone, it's dead. The water flooded it and you know everything's out of their house. So, um, I'm fortunate that you know, carl, you've been in my house. I'm kind of like on this little like slope, uh, but my, my backyard flooded 25 feet up and four feet deep. I couldn't even see my back, my backyard, my back fence at all. It was flooded. So, and I'm 6.9 miles away from the nearest uh inlet to the Bay. So just imagine, four miles away from me, their houses were fully flooded, fully flooded. So yes, so again, I say this in the best way I don't care what you say. You can be optimistic as possible, but you, you can't put that much water, you can't have that much standing water inside any crop, no matter what. You can't. So there's going to be side effects here for the next three to five years. 100%.
Speaker 1:Yeah, and what that means, people, is the shiny produce that you're accustomed to during the winter months of the year here in Florida. Good chance that you're not going to see some of those things, and if you do, they're going to be uber expensive.
Speaker 3:Yeah, and you know. What you got to think about too is that you know, from the chef's point of view, right, like you know, when you go out to the store or you know you're going to some of the you know the uh, the restaurant chains, that gets you all your produce and what you need. A lot of times you don't get the best looking produce, right, you don't because you know you're going to be cutting it, you're going to be grilling it, you're going to be cooking it. Uh, we, we've come to this, this like conclusion, that all produce has to look perfect, right, and it's crazy because you look at a you know we love that juicy crunch tangerine, right, and it looks like a good tangerine. But you can go to a different tangerine and it look a different color. And, people, you got to put it in a bag because the consumer's eyes are going to go oh, why is that not bright orange, perfectly symmetrical? I don't want to buy that. Right, there is no perfect pepper right there's no perfect orange.
Speaker 3:There's not. And if you want to pick a perfect pepper or a perfect orange, you got to ask peter piper. Oh, yeah, that, and you got to you. You just gotta know that the interior quality is what you which are looking at. Last time you were eating a pepper, were you looking at it the whole time, going yep, I wonder how this is going to taste.
Speaker 1:No, you cook it.
Speaker 3:Chop it up. Yeah, you cook it.
Speaker 1:Right. So here's the thing. So in, in, in, from the perspective of distribution right, and dealing with chefs, and in spite of Ian, and then now you know, milton and Helene, there's going to be chefs out there and I love all of you, I've worked with all of you, I love you all, some of you, but there's going to be, there's going to be chefs that are going to say I don't care, I still need what I need and I want to be like dude farm is gone.
Speaker 3:But the farm is gone. I love that. You said that, though. So Jeff calls me a few weeks ago and he's like hey, I went to the store. He's like and there's no citrus from Florida right now. And I'm like no, duh, I go, there is no citrus in Florida right now.
Speaker 3:He's like well, I saw this brand and it was from Australia, so I put it back because I wanted local. And I said, jeff, what do you mean? He goes. I didn't know it. So he's like what was it? So I go, what was it? He goes, well, it was that Dracula citrus. I go, oh, dude, I go. You got to pick up the Dracula citrus. And he goes what do you mean? I said the blood oranges, the caracaras, the navels yes, they're from australia. I said, but they're the best substitute right now. I said, and that's what you want to know, and that's what you got to understand as a consumer, right like, the reason why imports are here is because of the substitution factor of seasons in america. That's the reason. Yeah, but I and it is halloween, so I'm torn on this they're fantastic, man.
Speaker 1:I, yes. I'm a little torn, though, when it comes to local versus year-round and seasonal and the whole thing.
Speaker 1:If it's me, I kind of want to go back to seasons and you know, I would like to tell somebody no, it isn't you know because because here's the thing when it, when you do get you know um watermelons in the summer and you know um or blood oranges, those are the best things you're going to eat. They're, they're the right the everything is perfect. Because it's in their season when we start bringing stuff in from elsewhere and you bring it here and there's 3 000 miles of travel. This is not a dig on no, it's no, I agree places that we have, we have, we have to import from.
Speaker 1:There's not a dig on that. But when it comes to like me and the you know flavor profile, I'm thinking chef kitchen flavor profiles and the anticipation of something that's not yet available.
Speaker 3:But let's be the devil's advocate, chef Carl. Now what about you? Because would you be able to tell your clientele I'm sorry, we don't have asparagus eight months out of the year.
Speaker 2:Well, for me. I love telling people no for one and two. Actually, I actually agree with Carl. Let's put this?
Speaker 3:Tell me, no, I'm about to battle both of you, right now Hold on, hold on.
Speaker 1:Chefs are built to say no.
Speaker 2:Oh, okay, that's why it's hard to work in front of the house.
Speaker 1:Chef, I need whatever else to sell.
Speaker 2:No.
Speaker 1:I've got to wait. No, hey, they want a substitute over here. No Okay, wow Geez.
Speaker 2:No, okay, wow, I actually agree with you full-heartedly because it helps to create anticipation and it makes the dishes more special If you can't get them all year round Agreed.
Speaker 1:So here's the thing, though that's a wishful thinking of years past, past bygones, you know, generations, you know ago. That doesn't fly today because the realities are everybody, you know, people want strawberries all year long. People, people want, you know, citrus all year long, have to have it. So that means we're bringing product in either from you know West coast of the us or, you know, uh, south of the border, or elsewhere, you know, canada, whatever. So at the end of the day, you know it's, it's part of our livelihood, now it's part of our lives. And then this is what it is.
Speaker 3:It's so true, but you know. If you were to ask the question, uh, what percentage of asparagus is grown in America? Would you know the answer to that? Isn't it around like?
Speaker 2:25% or 10%. It's very low, it's very low.
Speaker 3:So the only states that grow asparagus are California, michigan and Idaho, and we're talking about a two-month window, that's it. So majority of your asparagus that you get is from Peru, so it's coming from South America and they're able to do that. I'm a huge asparagus fan so I'm like man, I gotta have my asparagus weekly. Um, but yeah, it is. I mean, I, I do agree, I was, you know, I was talking to our our friend, michelle Miller, the farm babe, and you know she's a heavy proponent of, you know, an advocate for local farms, and and I'm with that, right, like you know me, i's a heavy proponent of, you know, an advocate for local farms, and I'm with that.
Speaker 3:Right, like you know me, I support local growers, we do. And I'm all about seasonality, right. I hate, when you know, the sumo tangerine we've all had that, right and I hate that that they're trying to extend that season. So it used to be April, april, like right now it's coming out in January. Now it's a little sour in the beginning and then it turns a little tar and now it's like you know what, I'm just going to wait till April.
Speaker 1:Right yeah, why bother with it?
Speaker 3:And I think Quentin and the row family have done it Right, right, they. It's 40 years in the making for this juicy crunch tangerine, 60 days for the taking, that's it. So I agree with both of you on that aspect that I want to enjoy the seasonality. I don't want Christmas all year long. I don't want it. Those people that have Christmas trees in the corner and they decorate it to every holiday I'm not. That's not me. I want a juicy crunch when it's in season, but in reality is I still need to eat asparagus, broccoli, brussel sprouts all of that year round. Right, because that's my lifestyle.
Speaker 2:My lifestyle is is fresh produce yeah, and not to mention, I mean, with a lot of things it's um like become staple. You know it's, it's relatable foods. So people, oh you know, say, like a steak asparagus goes well with steak, so you always want to serve it like that.
Speaker 3:Yeah.
Speaker 2:So you know, it's the relatability of things too.
Speaker 1:Do you know what I like with steak Tomatoes? Yeah, just tomatoes.
Speaker 2:I don't have to have.
Speaker 1:Obviously, I like. Like just cut like a beef steak tomato just sliced salt pepper.
Speaker 2:Yeah, salt pepper, that's it my mom used to do like cottage cheese salt and pepper on, like those beefsteak tomatoes, yeah, but not with a nice ribeye, I'm just saying.
Speaker 1:You don't know nothing about a ribeye.
Speaker 3:I don't, I really don't. You're going to get me on that one. I really don't.
Speaker 1:It's been too many years. He's like what about the cottage cheese?
Speaker 3:No dude.
Speaker 1:I like to get that prime bone and ribeye side of beefsteak to me. What a little cottage cheese. No, no man.
Speaker 3:Who does that? Sorry, Mom.
Speaker 1:What are we talking about here? Can we get a?
Speaker 2:Wow, look at that.
Speaker 1:That was in sync Harmonizing. I love it All. Right, carl, what are we cooking up next with you?
Speaker 2:That's a great question. It's hard to say right now because I got so many different things.
Speaker 1:I remember when we did the, when you were over at the Birchwood and what was it? Was it the ACF meeting?
Speaker 2:No, like the first one I did with them.
Speaker 1:Yeah, that was the sorghum braised pork.
Speaker 2:belly yeah with the Tres Leches French toast.
Speaker 1:Yeah, so that was awesome, the fact that you're going to remember that, because that was years ago.
Speaker 2:I've done it several times. People just love it Okay.
Speaker 1:So here's what I propose. Okay, I want you to do that.
Speaker 2:Okay.
Speaker 1:But I'm going to ask I'm going to throw you a curveball and I'm going to ask if there's something that Crab Island Seafood produces that you can somehow make it work.
Speaker 2:Oh yeah, the spinach artichoke dip that we have, because it's very Parmesan and garlic, it goes well, with a little sweetness to it. Okay, that would be really good. Or even the Mexican street corn. What?
Speaker 3:did you call me?
Speaker 2:Mexican. Okay, so what did I do? I didn't hear what you said me.
Speaker 1:Mexican. Okay, so what did? No, I didn't hear what you said. So the Mexican street corn.
Speaker 2:Now you know it said that again it has Parmesan. You know, roasted corn, cilantro, chili pepper. That really goes well with sorghum.
Speaker 1:Okay, all right.
Speaker 2:Now we're talking.
Speaker 1:I want to do that again, not I, not that again. I want to do this again and I want to have you come in and cook up some stuff, absolutely.
Speaker 3:You saw the pictures today with this guy, john Beautiful, it's amazing.
Speaker 1:Right.
Speaker 3:Listen, I sent it to my buddy, my buddy chef. He gave you the seal of approval.
Speaker 2:He liked it.
Speaker 3:He was like what are you cooking over there? I go, oh, no, no, no, not me, chef Carl, he thought it was you at first. He goes, carl, I go. Oh, I just eat the stuff. I go. Yeah, he's got BTS over here. So the chef Carl.
Speaker 1:I like it. I like it a lot by the way I want to tell everybody here Veronica says hi to all of you, remember Veronica?
Speaker 2:Mm-hmm.
Speaker 1:Absolutely. They were talking this morning. She's like what are you doing today?
Speaker 3:Don't even get me started On the podcast. You guys pranked me, you and Veronica, one time. Remember that.
Speaker 1:No.
Speaker 3:Yeah, I called Carl's phone and he's like Carl's personal assistant. I was sitting there and I'm like you should have seen me in the car. I was like so when did this?
Speaker 1:happen. Actually, I remember this and when you were talking, I could visualize what my face looked like yeah, like, oh man, he's got it like that. That's what you were thinking.
Speaker 2:I don't have it like that.
Speaker 3:I was like when did he get an assistant it answers his cell phone. I want an assistant. I was like I want that. Yeah, I was like, how do I get?
Speaker 1:that it would be, and not from the philippines, like right it was someone.
Speaker 3:It was someone local, because, you know, all these virtual assistants are all out of country. They're out of country, they are, I know right. So yeah, like like uh, you know, ring central they have, they have that I'm just saying, yeah, you know, like st Stacy's mom had it going on, carl's assistant knew what was going on. I'm just saying, I'm just saying, imagine his face right now, folks right there's so many things I want to say right now, but I can't you're not allowed. You are not allowed, I won't.
Speaker 1:John's kicking me under the stop it stop it.
Speaker 3:Well, john's coffee is amazing. Just want to throw that out there. I actually only came for the coffee.
Speaker 1:We talk about it all the time on the show. My wife is Cuban. She got upset about that. What yeah?
Speaker 3:Is there better coffee than this in your wife's house?
Speaker 1:She does a terrific an actual Cuban coffee with the sugar.
Speaker 3:John's shaking his head.
Speaker 1:She does a phenomenal job. She's awesome, but she heard she never listens to the show Ever.
Speaker 1:Hey same with my wife. Yeah, that's how they do it. You know friends and relatives, they don't care what you're doing. But here's the thing she happened to listen to an episode and right in the beginning I was touting how John's coffee second to none anywhere. So when I got home you know, because we, we publish these, these uh, our episodes go out same day. So when I got home, she's like what the hell is this? I'm like what are you talking about? She's like john huh. I'm like john john huh, what, what do you talk? I don't even know what you're talking about. Blindsided me, as wives typically do. I have no idea what she's talking about.
Speaker 3:I'm like what are you?
Speaker 1:talking about. She's like you're going to tell me that John's coffee is better than mine and I'm like, well, his cafe galanche is pretty right on pretty right on sorry honey.
Speaker 3:I remember we scheduled this a month ago, remember, and obviously the hurricane took over and the first thing I said I was like listen, I'm just here for the coffee.
Speaker 1:Yes, so I don't know what's so you know again, john talks like 0.7% of the time. It's a good percentage, good percentage. I don't know if he takes better pictures. I don't know if his photography is better or the coffee.
Speaker 3:I think it's like a toss-up you know, it depends on if you're a food fan or a coffee fan. I'm just saying.
Speaker 1:I mean they're kind of related.
Speaker 3:I mean they are. There should be John's signature coffee in every picture when you guys put your meals out. I'm okay with that. And John, you got to do the glass cup so they can see it right. Get that nice glass cup, see through and just have it on every picture. Oh no.
Speaker 1:Yeah, you got to do that. Here's what I'm thinking too, and this is also for you right. Coffee rub, something coffee rub that has to do with you guys. I'm just throwing your stuff to do, man, because you throw down in the kitchen thanks, right and it's high time that you get recognized for how beautiful your stuff is thanks, thanks.
Speaker 2:I appreciate that a lot. No, I'm sincere, I know.
Speaker 1:From way back when, from that show that we were just talking about, I was like man, because that's when I realized that you knew what you were doing Before then, you know, we did some business together, you know, with the produce and the thing and whatever, and it's like, oh, carl, yeah, he's a good dude, you know. But you know, but you know, we're gonna start highlighting more of this now oh nice, yeah, yeah, I love, I love a good coffee rub especially.
Speaker 2:I don't look at a good rabbi or a spinelis, because somebody like that. Yeah, yes, and then you just top it off with some crab dip and just kind of burn it on there, beautiful that sounds good it is.
Speaker 1:I'm looking around the table like we're playing cards and everybody's cheating me.
Speaker 3:You know, I just don't, I just feel like, as this being a food podcast, I should be eating the whole time.
Speaker 1:I'm sorry, I'll bring some lettuce. You know what I mean. You can just you know some rabbit, yeah, man. I'll bring some chopped lettuce.
Speaker 3:Didn't we have some seafood in the kitchen? That I did. You know like where's my plate. Like the whole point of this is to eat, so I can tell you how great you are.
Speaker 2:Yeah, it's supposed to be just seafood and pork.
Speaker 1:Yeah, I can do that Tom wants to jump into the conversation. I was just saying, look at him, look at him, I know.
Speaker 3:I was talking about this. I was at a show one time and my John was behind the mic and it was funny because we were talking about him and we need extra mics. Like we need extra mics so when someone's out there, we'd like just have a 25 foot cord with that extra mic and it's like pass that to tom, pass that to car. You know what I mean. What does this guy have to say out here that's been staring at us for 15 minutes that's a great idea, because last time I was here I was just sitting down.
Speaker 2:I had to yell it right so it's funny.
Speaker 3:So we do now is when we go to shows. Now we bring four mics and we have, but two of them are just the uh, like you know, in the microphone the normal.
Speaker 2:Look at this, you know, john hernandez knows what's going on.
Speaker 1:He brought some he brought some food like um.
Speaker 3:He's a great host, but it's, but it's so true, right like you get, you get guys like. My guy was behind the scenes and he was like oh man, I, I love this guy, blah, blah, blah. And he's sitting there going talking lip man. No one can hear anything. We were like wait, I think he's saying something. But good job, buddy, we love your hat. So what do I have here, chef?
Speaker 2:So that's the jalapeno popper crab dip stuffed in tenderloin, deep fried. And then what?
Speaker 3:is the dip that you have here.
Speaker 2:It is the cinnamon bourbon blackberry compote.
Speaker 3:Oh wow, all right, so I'm going to eat this while you guys finish talking about something.
Speaker 1:What people don't realize. You got between Patrick Kelly of the Proto-Synetry Podcast and did you hear that? You heard that? Did you hear that that was crispy? Did you hear that? Did you hear that? Did you hear that that was crispy? And the Walk Talk podcast. This is like a powerhouse podcast team here. Mm-hmm, yeah, mm-hmm. If you would recite any nursery rhyme right now, please Pizza pepper, pickle, pickle pepper, good job dude. I think we're off the rails here.
Speaker 3:No we're not.
Speaker 1:By the way, good right.
Speaker 3:Amazing.
Speaker 1:I didn't hear any compliments.
Speaker 3:I looked at him right away, I gave him the eye, you know the eye. Wow.
Speaker 1:He knows the look that we're we're gonna go for. We're opening doors. We shouldn't open here on the show today. Open them all baby john shaking his head.
Speaker 3:He's like, yeah, let's he's like wrap this up.
Speaker 1:I'm tired of hearing all of you I don't blame him, I don't blame either. All right um where, uh, where can we find crabrab Island Seafood?
Speaker 2:Yeah, we're starting to get all over the Tampa Bay area right now, so we're in Southern Steer, butchery Heights Meats, just to name a few, and online at crabislandseafoodcom.
Speaker 1:Excellent, I and what's up, and Chaney, chaney Brothers as well.
Speaker 2:Oh nice.
Speaker 1:Yeah we want to make sure we get Chaney out there. That's exciting. We're also, by the way you know, get with Walk Talk Media, because we will do the connect. Okay, People, chefs, food and beverage directors, purchasers, buyers all of the above, I will get you samples personally. Okay. I mean like literally, Literally Okay, I mean like literally Literally Okay.
Speaker 3:Literally or physically.
Speaker 1:Literal, literal, literal, physically. You know physicist, All right, so today was fun. I appreciate you coming out and cooking.
Speaker 2:Thank you for having me.
Speaker 1:We have terrific images that will be uh. John says he's going to get those done today. No, okay, probably not. Um says he's going to get those done today no, okay, probably not. Those are going to be coming out. Tom, thank you for letting Carl out of the dungeon to get on the show. Yes, and the Patrick Kelly Thank you. Appreciate you coming out.
Speaker 3:No, I would love to do it more. You're not going to eat all those are you. No, I'm sharing for the rest of the group here. Or I'm sharing for the rest of the group here or I'm taking them home, jeffrey.
Speaker 1:Where are you, jeffrey? Alright, thank you everyone. We appreciate everything. Check out Aussie Select. Check out craboneseafoodtipcom, check out all these people, rack and Metro. We got all these awesome things going on. Don't forget about Peninsula Food Service. We are out. We'll see you next time.
