Walk-In Talk Podcast
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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.
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Walk-In Talk Podcast
Hogs for the Cause: Cooking for Kids with Brain Cancer with Clint Scroggs
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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.
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Hello food fam. This is the Walk Talk podcast, where you will find the perfect blend of food fun and cooking knowledge. I'm your host, carl Fiodini. Welcome to the number one food podcast in the country. We're recording on site at Ibis Images Studios, where food photography comes alive and I get to eat it. Joining us in-house is Chef Kurt Hicken, product specialist from Peninsula Food Service, who has prepared two stunning dishes using Creekstone Farms Wagyu fillets. And, for those who may not know, we photograph and film each dish to showcase the incredible culinary creations of our guest chefs. Follow along on Instagram at walkintalkshow.
Speaker 1:Our featured guest today is Clint Scroggs, a dedicated team owner, competing in the incredible Hogs for the Cause cooking competition. This event isn't just for cooking. It's about making a difference in the lives of children battling brain cancer. Clint's team has been part of this heartwarming journey for a decade, showcasing not just culinary skills but a commitment to community and compassion. With around 90 teams competing at the U of O Lakefront Arena, they draw in crowds of 30,000 to 40,000 attendees, all united for a common cause. Last year alone, the competition raised close to $4 million. Clint's team brings a unique twist to their dead pork theme, inspired by pop culture icons like Deadpool and Taylor Swift. What's that about? Today, we'll dive into the challenges and victories faced by Clint and his team, from the exhilarating highs of culinary creativity to the emotional stories that drive their mission. But first, kurt, welcome to the show, and let's get into those delectable Wagyu fillets.
Speaker 3:Those dishes were fire dude, thank you. Thank you very much. Yeah, the Creekstone line just came out with a new Wagyu product about two weeks ago and just now getting introduced. It's just an amazing item as far as an American Wagyu it's, I believe, the only American Wagyu that's halal Marble score is up to an 8.9. So right up there with Japanese Wagyu and Kobe product. Just an incredible product.
Speaker 1:What about the?
Speaker 3:dishes we did a steak tartare which was with the filet mignon, and we did a seared filet mignon with a little wasabi caviar and shaved truffle mushroom mashed potato.
Speaker 1:Where'd you come up with the idea for this? Driving down the road, Kurt. Those dishes were fire man. Tell me about it. What was the tartar about?
Speaker 3:started with the creek stone wagyu platinum, which is the highest level wagyu. That creek stone has marble score eight. Nine made it with a worcester shire cured egg and a little bit of dijon mustard and tabasco to kind of keep that red color. One big trick I do I always want to make sure you keep the meat very cold and then put the crostini right at the bottom of the ring mold, so rather than having the crostini or the chips or something sit on the side, it's part of every bite.
Speaker 1:When we got into the other dish, you made something really interesting and I guess it's common in more elevated chefs or whatever. But talk about what you did with the pearls.
Speaker 3:It's like they call them pearls or they'll call them caviar, and you can make it with fruit juice or red wine or balsamic, as we did today, and so you take balsamic and you heat it up to a boil and you add agar agar, which is a non-animal based, vegan friendly gelatin, essentially, and you heat that up to a boil, remove from heat, but you have to have olive oil that you put in the freezer for about 30 minutes prior to that. Then you drop the balsamic into the olive oil cold and by the time it hits the bottom of the glass it forms a little caviar pearl and then you just run it through a strainer and, like I said, you can do that with almost any liquid.
Speaker 1:Kurt, you have a lot of experience. You're doing food service sales right now for Peninsula You're doing proteins, but you're a pretty accomplished chef. Real quickly, for those who don't know who you are, where do you come from?
Speaker 3:Originally from Illinois, started work in St Louis but then moved to New Orleans, worked with some of the best chefs in New Orleans, then left there, went to culinary school in CIA in Napa, worked with Houston's restaurant all across the country and then back and forth to New Orleans many times and then out of the country into Anguilla and Bermuda and Ecuador and had a chance to learn many different types of food from different regions, and so it's been an interesting life. I don't realize how much I learned from people that I worked with. I was lucky to work with some great chefs in my time and just great people, and it's nice to be back doing food again. I kind of miss it a little bit, but I don't miss all the headaches that come along with it.
Speaker 1:Well, yeah, at least this gives you a little bit of a creative outlet.
Speaker 3:It's the best of both worlds.
Speaker 1:How are you digging being on the street though?
Speaker 3:You know it's nice. I'm off on the weekends, I'm off on holidays. I haven't had a Mother's Day off in 31 years. It's kind of crazy.
Speaker 1:There's a whole different. Yeah, a lot of people will say that you, you know, you went to the dark side. You know, in the industry, that is what your chef, brethren, would say to you. And what do you say to them now?
Speaker 3:You just never would expect to be able to live your life. You know how many and my kids, my older kids I missed out on so much of their growing up. And now I've got a new little boy and I don't miss anything and I'm there with him every night. I go to all his soccer and it just it's a whole different world and I love it. I still get to be involved with food. Talk to the chefs that I sell to about food which I think brings a lot to the table for me and them, and then I don't have any headaches. I don't care about who doesn't call, who calls off for work today, not my problem.
Speaker 1:All right, let's get Clint on the phone. We spoke the other day. How are you doing? I'm glad you got to cut some time out to come on the show.
Speaker 2:Thanks for having me. It's an honor and a pleasure, and always happy and excited, to talk about all the good work that that whole organization does for such a good cause, supporting the families and patients that need it most.
Speaker 1:So before we get into this, let's talk a little bit about where you're from, because you did some back of the house work in your time, but you more gravitate towards front. You kind of got into this in a different kind of way. Talk about it.
Speaker 2:So we really just came, you know, worked in restaurants paying for college. You know, after undergrad got out of the industry altogether and then it wasn't until, you know, like it was always a pretty good home cook. You know, grew up in New Orleans. So you know, I've got that gene of like I can, you know, I can get down a little bit. And then in 2016, we started my own team for Hawks for the Cause, and then it's been a decade since and just through continual efforts and also backgrounds and coming up through the restaurant industry here in New Orleans, I always say a lot of us met working for John Bash at August, so we kind of got to cut our teeth through there and really understand the theory that he took towards food, his approaches. I'll kind of joke like, hey, I got the John Best gene anywhere. You know there's 14, 15 ingredients and everything.
Speaker 1:So, yeah, a very avant-garde approach to you know, traditionally going to like CIA or something like that. What was your motivation for getting involved with Hogs? For the Cause.
Speaker 2:It started out year one, rene and Becker you know, just two dudes in a tent fundraising for one of their friends who their child had brain cancer. So for years it was the Ben Surratt Hawks of the Cause cook-off. And in year three they moved it over to City Park and you know, at that point it had become a thing in New Orleans where everybody said, wow, they got a new festival going, it's for a good cause, it's all barbecue and there was nothing like that down here. So attended as a guest year three. And then in year four a friend that I used to work with in the restaurant industry had a team, so I was a volunteer on his team for a few years and then, after I got done with grad school, one of my buddies and I said you know what? We want? To go ahead and start our own team, really flex our muscles.
Speaker 1:So you've got 90 teams competing. That's a huge competition. What was the process with coming up with dead pork as your theme?
Speaker 2:You know, when you see it in writing everybody's like, wow, dead pork, that doesn't pass muster. But then when you see the logo, everybody's like I get it. So my buddy Justin and I actually started the team. We were both prior army, so we were originally band of of hogs, like band of brothers. And then after watching dead pork in theaters, one of my buddies and I just had like an epiphany of you know, ryan Reynolds is like that same sense of humor, very tongue in cheek, sarcastic theater, and thought how we can incorporate, you know, some kind of swine-based thing into that. And Dead Pork was born.
Speaker 2:And just again, I think it kind of fits our approach to everything. We tend to zig when others zag. You know all of our dishes on our, you know on our competition menus have pun-based names or just you know, very tongue-in-cheek with everything. And then it also has the added benefit of it's from a logo perspective it just pops. You know we don't have to have signage with all kinds of stuff. I mean just a simple logo on a T-shirt and everybody knows exactly who we are. And then you know like we actually have a pretty good merchandise program. They come to us every year for shirts, hats et cetera, and we just direct them to our website so we don't have to incur that inventory cost. So dead work has been really a great brand and really helped us just differentiate ourselves in a sea of teams.
Speaker 1:Well, here's a little nugget Ryan Reynolds, when he played in Waiting, that was based off of Bennigan's, and allegedly the Bennigan's that that movie was based off of was the Bennigan's that I in fact worked at in Hollywood, florida, down on Sheridan Street. The movie's incredibly accurate. I'm just going to leave it there, but the movie is stupidly accurate. I don't want to get into Bennigan's stories. All right, dead Pork. I mean, you guys are killing it. The name is great Dead Pork.
Speaker 2:I love it. You're competing out there against a lot of teams. What does Dead Pork do differently to stand out? Good question, we're kind of known for being like the habitual line steppers. Like I always joke with the founders, like there's going to be a Dead Pork world, you know, someday. So obviously branding plays a big. You know a big, big part there. And then a big. You know a big, big part there. And then just you know we started doing goofy stuff.
Speaker 2:You know like just poking the bear, so putting our signage in the front gate where everybody walks in, everybody sees our signage. You know we kind of infiltrated the, the production aspect of it and put our signage on the sound tent. You know also like infiltrated some of those folks and whenever our name is called or we get a stage call, all the lights go off and it's all just red. So you know, just trying to have fun about it. You know one of our guys is in a Deadpool costume with a snout, with a megaphone, and you know usually his phone going with something and just borderline harassing attendees and guests.
Speaker 2:You know, just trying to get them into our booth and then that's also a big part of the social media presence and then, like year one, taking inspiration from just being so tongue-in-cheek. Everything has a funny name is pun-based. We brought our ribs back this year, and it's always ribs for her pleasure, so just try to differentiate ourselves. There's a lot of really good teams out there that probably put out better food than us, so we've got to stay competitive somehow.
Speaker 1:How are you balancing this with your actual professional life? You're not in the actual food business per se.
Speaker 2:No, no, I always joke like I get to play restaurant. You guys have to do restaurant. Fortunately we've gotten pretty good at it over the last 10 years or so. But invariably my job is 50, 60 hours a week, so it's a lot of midnight oil being burned. Luckily, for Hogs is our largest event by far. We do dinner parties quarterly.
Speaker 2:So for a week or so once a quarter, I'm doing work until midnight, one o'clock in the morning every day, and then for about two months prior to Hogs is when we really start to ramp up. Hogs is in two weeks. So you know I'm going to get off my job today, go pick up kids, play dad for a couple hours and then once they go to bed I'm going to go right back to my office and start, you know, game planning and going through to-do list and packing list, et cetera. So you know there's a little bit of Kung Fu to knowing how to do it. And just you know I have a whole shed full of stuff and go in there and say, all right, it's probably going to be most of all this stuff, and then just getting better about it.
Speaker 2:With experience I'll tell you it is one of the most cathartic and best feelings in the world, because load out, load in and load out at the plot is always you know it's 90 teams, you got hundreds of cars and you know plots that are way bigger and more complex than ours. You know plots that are way bigger and more complex than ours. You know we usually load out on Thursday and then Friday we put up our storefront before awards are done on Saturday. We are completely broken down and everything is in the trailer. Like I've had other teams come up to me and say, like dude, how did you do that? Because that Sunday breakdown is the absolute worst, you know. So to your question of like, how do you balance the? Do you balance the full-time job versus the nonprofit? Getting better and more efficient at it has helped out a whole lot.
Speaker 1:The cooking. I don't even know if that's the hardest part. I mean, setting up and breaking down is terrible. We all know that that's a crap show. But what about the sponsorships? You got to go out there and hustle up the money for these kids. How are you handling that?
Speaker 2:I am perhaps the worst nonprofit CEO on the planet. You know I'm not usually the hey, can I have a dollar? Type person, but it does cause you to. You know, knowing what cause we're supporting and what we're doing it does you know kind of it inspires you to seek partnership and not just ask for a dollar. But hey, let's work together. So we definitely couldn't do it without our partners. Conseco's groceries down here they pretty much bankroll us. They donate the food for Hogs itself, which, again, worst nonprofit CEO ever. I'm always like, hey, I don't feel comfortable doing this. And they're always like, dude, stop making it a thing. So huge thank you to them. Vino is where we're doing our dinner parties. Now we just got those going again and we're beyond excited. And then some of the other ones you know Crescent City Meats, american Seafood all those guys like we just could not do it without it.
Speaker 1:Just a quick shout out to Jerry over at Crescent City Meats Absolutely Good dude.
Speaker 2:Pooch made the connection and they donated a brisket and then they infused it for a bulgogi preparation that we did for our last dinner party and, just you know, completely wowed with that generosity with somebody I've never even met, so but yeah, I mean that kind of generosity. It helps us keep our costs down when we do events, which in turn just means more money going towards kids with cancer, you know. And then there's just some of our other stuff, like a lot of. A couple of our guys are in the wine industry, so they always get to pull a couple tasters and we get to use those for dinner parties. Also, hogs has some partnerships that we get to have fun with too. Their official beer sponsor is the Miller High Life Pony, so a seven ounce glass bottle, and they are the number one driver of Miller High Life Ponies in the country.
Speaker 2:So just appreciate all the partners that we have Always looking for some new ones. It's the best part of it is getting to work with. You know, just great people Do something fun and do something cool. So if anybody wants to partner up, they're here. Our website is deadporkorg, or you can just reach out to us directly on Instagram. Those DMs are always open and we out to us directly on Instagram. Those DMs are always open and we have a team that checks our Instagram every day.
Speaker 1:You were talking about dinner parties earlier. I understand that you just did a Wu-Tang themed dinner party a week or so ago. What was that about?
Speaker 2:That dinner party has grown and evolved. We were doing that at the Southern Food and Beverage Museum and the first one was just almost like a proof of concept, like, if I had to grade myself, it was like an 85 out of 100, you know, just purely a different way of fundraising versus a pop-up where you, you know it's uncertain from a profitability perspective. So, pulling from restaurants, I was like, hey, I'm going to do a five course prefix tasting menu. We partnered up with La Crema and Kendall Jackson and, you know, just like, pulled people in and it was more a proof of concept to not only Southern Food and Beverage but also, you know, internally with the team, everybody's like dude, you don't have the gusto to pull this off. And we did, you know, just through, sheerly like everybody, get on my back and we're going to make this same thing work. So it's evolved.
Speaker 2:The first one, you know being introspective, coming out of it, I was like I feel like we just didn't have a voice. It was good food, it was a good cause, but it wasn't, you know, it just didn't have a real sense of what we were trying to do. And then, you know, it got me thinking when you do restaurant, your menu and your ambiance and you know, your whole setup like kind of has a voice in what you're trying to relate, I guess. So, being introspective, I was like hey, why don't we have a little bit more like a theme, and then that theme can help us create that voice. So all that's to say over the you know, the number of dinner parties that we've done. Last time was Wu-Tang, just because I was like hey, the group, me, for our team is actually Wu-Tang, 36 members, like 36 members on the team, and then just doing fun stuff that we really enjoy. So we've done a yacht rock based one where it's just, you know, like I wore a gravat and boat shoes in the kitchen. You know we've done like 90s theme.
Speaker 2:What are some of the other ones we did? We did Mad Men, which was fun. Unfortunately, everybody got annihilated because it was like Death Mart Marginis. So, yeah, we have one coming up in June. That'll be just a pride celebration and then I'm kind of thinking maybe sometime in the fall I don't know the exact date but that one's probably going to be outcast. You know, you got to do fishing grits and some other stuff, but Wu-Tang was fun because we got to do just a real like Asian-based kind of menu. And then you know, same thing with our competition food, all of our menu items have really fun pun based names and we get the channel. Just, you know, flex that creativity. It kind of gives us a direction to go towards.
Speaker 1:Well, I came to bring the pain hardcore to your brain. You know what I'm saying.
Speaker 2:I'm just saying Our entree course was if you want beef, then bring the ruckus.
Speaker 1:There you go. You got to protect your neck. You know what I mean, clint. You've been doing this now for a decade. The cause itself is terrific in terms of hogs for the cause and what they're doing. Obviously, you're talking about children, and you know children with with disease, it's a hard one. This must be rewarding on multiple levels. You must have met amazing children, amazing families along your journey so far.
Speaker 2:They always do so. The Friday of hogs. Hogs is Friday night and then all day Saturday, and then Friday afternoon there's a captain's meeting where they run through, you know, just rules the road, here's competition, here's, et cetera. And then one thing they always do is bring out a family that's been impacted by pediatric brain cancer, and then that family comes and talks about hey, here's how Hogs has helped us through this journey, and if you want to go in a tent and see a bunch of fat bearded dudes crying their eyes out, that's where to do it. But it pulls at everybody's heartstrings.
Speaker 2:When I started the team in 2016, I didn't have kids. It wasn't until my daughter just turned five and it wasn't until she was probably like a year old where it really kind of hit Like what if that was my child. So you know, I mean it absolutely makes it all worth it. All the you know the gray hairs and countless hours after the kids go to bed and you know weekends missed because we're all fundraising or doing something else. You know all the dad points are going to call in to make sure the wife can watch three kids. But it just makes it so much, you know, so worth it.
Speaker 2:I actually talked to Zandy, the CFO from Hogs before this, just for some quick facts. And they've done 13 million to families in these I think 17 years that they've been doing this and that covers everything that's just not included by insurance travel, hotels, meals, you name it. Last year we actually hit $4-plus million in fundraising. This year the goal is $5 million. They're actually in the process of building what's called a hog's house, so effectively, think of it as a house with a whole bunch of almost like a mini hotel there in St Petersburg Florida. They have two existing, one in Baton Rouge, one in New Orleans. They estimate roughly $3 million in cost savings passed on to families who would have to travel in for treatment for their kids by building these hogs houses.
Speaker 2:So just a great cause. And my buddy mike and I were fortunate enough to attend a grant presentation to a single mom and her child with brain cancer and just you know seeing her like well up, knowing that you know she didn't have to worry about paying her mortgage that month. So just you know, the social working, social worker team that all excited, brings them grant opportunities and then it's a question of you know knowing where they can make the most impact to patients and their families. So, yeah, it's, it's always a, you know it tugs at your heart, but, man, is it ever worth it?
Speaker 1:That sounds so amazing.
Speaker 3:You know, clint, it's really an interesting story and I love to hear that somebody's doing something with kids. You know, I'm a dad myself and it just it's awesome to hear somebody takes a jump into a field like that. Now, do you guys only help the kids in the New Orleans area or Louisiana, or is this a nationwide thing? How does it work with you? Yeah?
Speaker 2:Nationwide? That's a great question. So yeah, they've done grants to every single state in the country. There is a network of social workers that brings opportunities to Rene and Becker and the Hogs team and then they go through that vetting. Obviously it's a year-round thing for them. Becker, their CEO, is a full-time employee there, so just kudos to them on how they operationalized it. Again, it was two dudes in a tent at the fly behind the Audubon Zoo doing one whole hog to raise money for Ben Sauer Jr.
Speaker 3:Do you have like a success story, somebody that touched you and you became involved in their healing process or therapy?
Speaker 2:Not per se, I'd say you know, my most intimate experience was that opportunity where I got to meet a mom and her child. I actually saw them at Hogs probably two years ago and they remembered me. And you know now that little boy is, you know now, like a 200 pound. He's got to be 15, 16 years old now, like I'm pretty sure he could throw me over the tent. But you know it is seeing the parents and families who come out every year, even just two hogs, and you know they won't remember my face because I'm in a sea of guys out there. But every one of us knows who those you know those parents, those patients are, you know, especially when they say like my kid is here because of the work you did, you know everybody gets immediately dialed in with that family.
Speaker 1:A sea of bearded fat dudes. I would fit right in with all of that. You said it earlier. I need to be part of this somehow, kurt. I mean, that's a great question. The fact that you know, is it a regional thing in Louisiana? It's. It is nationwide, and I would urge everyone to kind of just jump in and help. If you have the means, you should just jump in and do it.
Speaker 2:Yeah, absolutely. If anybody who isn't fortunate enough to make the trip to New Orleans for the two-day festival, you can donate directly on their website hawksforthecallsorg slash donate. Or if you want to support us directly, we can go deadporkorg slash donate.
Speaker 3:Now, Clint, besides the donation financially, are you able to donate your time? Could another chef come there from another region and help and be part of the cause in physical nature?
Speaker 2:A hundred percent, a hundred percent. We have the team that was next to us last year it was Tori McPhail and some you know very, very good chefs. You know James Beard award winning chefs who have since moved away from New Orleans and they come back and volunteer their time. So if there's anybody listening who would love to get down with us, or you know any other team, reach out. We would love to work with you guys.
Speaker 3:Yeah, I would love. I would love to talk to you about that in the future. I, like I said, lived in New Orleans seven times. I have a strong tie to the community and I would love to be part of this.
Speaker 1:Kurt, if you're serious about going next year, Walk Talk will sponsor you to go.
Speaker 3:I'd love to. I think it would be an amazing thing to be part of interesting and, of course, I always love to be in that region anyway. So, yeah, absolutely.
Speaker 1:And you're going to be with dead pork.
Speaker 3:And that'd be great. Yeah, I'd love to talk to you more about what I can bring to the table.
Speaker 1:Clint, what was the story with Taylor Swift?
Speaker 2:We've done the only competition barbecue menu based on Taylor Swift in like in history. It was one of those. Again, we zig when others zag. Taylor Swift was all the rage and you know, kind of embracing the whole dinner party theme of we want to go with something that's a little bit different. You know we want to have like a theme and she was all the rage so we decided to do dead pork. The eras tour rebranded like our whole thing for, you know, the better part of a year all of our dishes were like based on her songs.
Speaker 2:I am not a huge swifty, but my spotify wrapped last year would argue otherwise just because it was so much like r and d. But we did all of our branding, all of our promotions, you name it. Anybody listening like go to our instagram. One of the pin posts is the menu reveal from last year. That probably took me a thousand hours or something, but just, you know I wanted to have fun with it and it was actually kind of fun. There were very few people who, like, rolled their eyes and said, oh, but the number of people who came out and supported us and you know, like the little friendship bracelets which are a thing you know, just random people walking up saying like I saw your instagram a week ago, I bought tickets to come to hogs so I could give you this friendship where he said income support you guys. So yeah, it was, you know, a one-time thing, but I'm glad we did it.
Speaker 1:Well, I'll tell you what. I have a nine-year-old daughter and it's Taylor Swift, day and night in my house. It's a. I've had enough. Actually Listen. Clint, I sincerely appreciate you being on the program today. Can you put out your Instagram again, please?
Speaker 2:Yeah, instagram is at deadporkorg D-O-T-O-R-G, and then our website is deadporkorg as well.
Speaker 1:Excellent and you and I are going to talk more and I want to be involved in the whole hogs thing. John, as always, what you did today with the photography, you make Kurt look good. I'm just saying amen to that. But seriously, kurt man, you're always hitting home runs here. You know like you're this is. This is going to be a monthly thing for you.
Speaker 3:I'm just saying he's going to move closer, that's all yeah, move closer to the mic.
Speaker 1:That's what we're saying. That's that's what we're saying here the whole stinking time. How do we find you, kurt? Real quick.
Speaker 3:Don't, I don't know you guys, you messed me up.
Speaker 1:I'm going to put your. I am leaving this in. I am not cutting this out. Kurt, You're stuck with that. I will put in your Instagram on our site. Hey, we are out.
