The Gulf Coast Food Show
Venturing Beyond Gumbo, Gluten-Free Alternatives and Tipping Etiquette Explored
An early sunset thwarts our original dining plans. Dinner at a Mexican restaurant in Slidell, Louisiana. And when the weather gets cold, there's nothing like good company and a hearty meal to keep the spirits high.
In the midst of our food adventuring, we're joined by Jenny, a foodie connoisseur with a unique dietary requirement - she's gluten-sensitive. Jenny brings a whole new perspective to our food discussions, introducing us to mouth-watering alternatives like orzo and cauliflower rice. As we dig into our soup and chat about everything from canned gumbo to gluten-free cookies from the Dolce Bake Shop, she makes us realize how diverse and flavorful gluten-free dining can be.
But we're not just about food. Between bites, we tackle a contentious issue - the tipping etiquette. We explore the idea of tipping first to ensure better service and discuss the impact of tipping on local businesses and the livelihoods of servers. As we ponder these issues, we're serenaded by the talented Ethan Lanewood, whose rendition of Professor Longhair's classic "Tippetina" leaves us in awe. It's a feast for the senses, and we're just getting started. So pull up a chair, grab your favorite snack, and join us on this exciting culinary journey.
An early sunset thwarts our original dining plans. Dinner at a Mexican restaurant in Slidell, Louisiana. And when the weather gets cold, there's nothing like good company and a hearty meal to keep the spirits high.
In the midst of our food adventuring, we're joined by Jenny, a foodie connoisseur with a unique dietary requirement - she's gluten-sensitive. Jenny brings a whole new perspective to our food discussions, introducing us to mouth-watering alternatives like orzo and cauliflower rice. As we dig into our soup and chat about everything from canned gumbo to gluten-free cookies from the Dolce Bake Shop, she makes us realize how diverse and flavorful gluten-free dining can be.
But we're not just about food. Between bites, we tackle a contentious issue - the tipping etiquette. We explore the idea of tipping first to ensure better service and discuss the impact of tipping on local businesses and the livelihoods of servers. As we ponder these issues, we're serenaded by the talented Ethan Lanewood, whose rendition of Professor Longhair's classic "Tippetina" leaves us in awe. It's a feast for the senses, and we're just getting started. So pull up a chair, grab your favorite snack, and join us on this exciting culinary journey.
Welcome, or welcome back to the Gulf Coast food show. I'm your host, tim Harrison. It really has been a fantastic weekend. Today is a nice Sunday evening, late evening. I'll tell you a little bit about where we were going to eat. Two disappointments I'm going to let Tipatina play out just a little bit here. So the plan was around one o'clock, we loaded the bike, sup and we were going to head to.
Speaker 2:There's a bike trail in Slidell, louisiana, which is literally 30 minutes away from our home here on the coast. So what? They and you probably have this where you live they had the old railroad. They call it rails to trails. So they take the old railroad route and they pave it and make a nice bike trail. Oh, it's really nice. So it starts in Slidell, louisiana, ends in Covington, louisiana, which is not far, you know.
Speaker 2:So anyway, here's what happened and I say a disappointment because it was two two places we wanted to eat, and I'll tell you what happened. So, first of all, we load the bikes up, we go over and this is about a 52 mile round trip bike ride. Okay, so, full disclosure, they're e-bikes, but you still have to. It's not really cheating. You still have to pedal If you want help from an e-bike, you have to pedal for the most part. You know you can throttle up if you have to, but we don't do that, we just pedal with the pedal assist and boom, there you go. You're able to go a lot further. Really, that's the benefit of it. You go a lot further and it's kind of like just pedaling downhill a little bit. You know, it's just an easier pedaling and you go a little bit faster. So anyway, that's what we did.
Speaker 2:We got on the bikes and we said, okay, we're going to go to a beta springs, which was maybe about 20 miles from where we started, and there was a. We've eaten several restaurants. It's a beautiful little town, beautiful little town, and we we've eaten at several restaurants and it was another one that we wanted to try and we said, hey, let's go, we'll just ride the bikes there and ride back, and it'd be a nice little evening. Well, we forgot that it gets dark at 2 30 in the afternoon now. Well, not 2 30, but it seems like it doesn't it? You know, around 3, 34 o'clock, man, the sun's kind of, you know, it's way in the West, and so we're, we're halfway up there and we kind of noticed that you know what man the sun's really kind of, you know, setting in the back, it's not dark by any means, but you can tell it's getting late evening. So we said you know what, we better just scrap this. You know, let's just wait, we'll go next time. We'll we'll, you know, we'll do the whole thing. We'll just start out a lot earlier.
Speaker 2:So we missed that restaurant. So we said, hey, we've been looking for a good Chinese restaurant. Let's go see if we can find the, a nice place in Slidale. So we looked it up and we saw one that we said, hey, let's go try this one. So we go back, we load the bikes up and here we off to the Chinese restaurant in Slidale.
Speaker 2:Well, and tell me, tell me what you think about this. We didn't eat at the Chinese restaurant, and here's why. Tell me what you would have done. Okay, the restaurant, the picture windows, the big windows face the West. Okay, we're pulling up, we're pulling up and we're the driveway goes due East, obviously, and the windows are facing the way. Well, the sun is shining right in the glass. Okay, and we're pulling up and we're looking for the open sign. He says, okay, yeah, yeah, there it is, it's open.
Speaker 2:My wife and I both, we looked, the glass windows was so dirty Now the sun made it bad because it exposed a lot of it. But, man, you could see hand prints, food, you know little smears all over the glass and then way high up, you could see, you know it's just. You could tell man this, this hasn't been cleaned at all. And you know, we could have gone in, you know, and we put. But both of us said you know what, my goodness, that's not just a little dirty, you know, from the rain and dust and what have man, that's fingerprints, hand prints. The people have to know that this is, this is on here.
Speaker 2:So anyway, look, that was our first little, our second bad experience at today trying to find a place to eat. We, I say we settled, we didn't settle. We had a little Mexican place, very nice food, wonderful little waitress, and it worked out fine, you know. But we were just hoping to try. We'd love to try new restaurants. We try to if we can get a couple in, you know, three or four a month if we can, and we missed out on two. So anyway, we'll see. We'll see what happens. We'll make it happen next time.
Speaker 2:But just getting dark at so early, ah, my, my it. We were on our way home. It was like I remember we looking at I thought it was like seven, 30 to clock, it was five, 30 and it was dark, and I think it was probably dark at around five. So what does that mean? Well, it certainly puts you in the mood of some other type of food. This cold weather gets dark early. Now we don't have the cold weather down here yet, but it is soup time, right? I think everybody kind of gets in the mood for that good vegetable soup, you know, and and.
Speaker 2:So that's what I'm going to do. I'm going to maybe this week I'm going to make a big pot of vegetable soup. And you know what we normally do We'll take the. I like to make a homemade broth. And you know what I do.
Speaker 2:I go into the refrigerator and you know that celery, that that you know it's a week and a half old, two weeks old maybe, and it's kind of limp, you know, and it's like, well, I was going to throw it out. And you know you take that. I'll wash it off. Any other vegetables in there, you know the you may have some onions you're getting get around to it to fix them, you know, and they're not bad, but they just a little bit of. Okay, use those two and, you know, the paper peelings on the onions, throw that in also. That's going to add some color to your broth. Just go through your refrigerator.
Speaker 2:Any vegetable, your carrots, you know, just stuff that you haven't used, but it's not bad. Put it in a big pot and make you a broth. Get you some big beef bones and put that in there. Add some salt. You can add a little spice or what have you. If you want A little garlic and here's what you do with it Boil it down, get it you know, nice and hot boiling and then pull it down to a simmer, just a light little simmer.
Speaker 2:Now, if you let it simmer long enough, you're gonna come out with some really incredible tasting stock. I would say, if you can it may sound crazy 12, 14 hours, try it. Just try it one time and watch what I tell you. And when you start and when you're making this broth, go ahead and use vegetable stock, use beef broth for your water, for your liquid, go ahead and start it off with that and now cook this stuff down. When it gets cooked down again, you can add a little water. If you keep doing that and keep doing it and you're gonna wind up with some delicious broth. And now you strain that off, start making your soup now.
Speaker 2:Now put your good vegetables in and however you make your vegetable soup. But if you use that stock, oh, you're gonna have a winner on your hands. And you know what. Make a big, big part of it that way. You know, soup isn't a true. You can eat on soup for like three days. A good soup, man. You wake up with crackers and butter and some soup for breakfast. You know really if it's good. And so if you make enough of it, man, you have meals for the whole week and it's good, especially when it's cold, isn't it really good? What about this?
Speaker 2:Down here we love to make gumbo. Now, you make gumbo in a summertime, anytime, but in the winter it's really nice because it's got that, you know, it's got that soup kind of context to it. But so if you don't live, let's say that you don't know how to cook a good gumbo. Okay, you just don't know. And there's nothing wrong with that. Not everybody cooks it, you know. But boy, you'd really love to make a good gumbo. I'm going to tell you how to do this and it's going to be out of a can and you, just you have to trust me, just, please, trust me on this when I tell you You're going to make gumbo from a can and you're going to taste gumbo that's better than many and I'm not exaggerating Many restaurants down here that I've eaten gumbo. This out of the can is better.
Speaker 2:Now, I know that's a huge statement and now look for the restaurants that get it right. You know you stand alone and it's wonderful, but there's many that just don't do it right. Either they do it quick or they do it halfway. Whatever the case is, it's not good gumbo. Here's what you do. I have a can that is in front of me. See if you can locate in your area.
Speaker 2:Now, even if you live in this area and you haven't tried it, try it and you're going to see what I'm talking about. It's blue runner. It's a blue and white can. It's oh, let's see 25 ounce can. It's a pretty big can. Look for blue runner. If they don't have it, you can actually grow it if you can get it. If you can't get it there, order it online.
Speaker 2:They're in Louisiana. They're in, they're way down in. Where are they? I think they're in Gonzales, I think. Let me look on the can here. I think they're Gonzales, louisiana, yes, gonzales.
Speaker 2:But here you're going to have a base. They've done all of the hard work and when I I just have to I can't say this enough when you taste it, you're going to be tasting gumbo that you would taste in some of the finer restaurants in New Orleans, and it's not an exaggeration. I know good gumbo, I've eaten good gumbo, I've made good gumbo. I've made some bad gumbo sometimes too, and and so we know what good gumbo is. And I tell you what you're. You're. You're going to be right up there with the big boys, with blue runner.
Speaker 2:All you have to do is this. I'm looking at the can now. All you have to do you open this can up. Say you have two cans of it and you want to make a big meal for your family. You open the two cans up and here's what you have to add Add your seafood. If you want, go get some. You know, whatever you have, even if you have to get frozen shrimp where you're from, you know, if you don't have fresh shrimp, that's okay, go get some that the freshest you can find, fresh frozen Um, uh, get that thought out. Add that to the blue runner mix in your pot, um, season it to taste. Probably it really it's so good like it is, you really don't really need to add anything.
Speaker 2:So if you don't live in this area and and and say you've just never had gumbo real good gumbo from this area, and you want to know, okay, what's, what's all this about? Gumbo, um, is it that good? Uh, well, locate a can, a few cans, of blue runner seafood gumbo base. All you have to do is open the can, heat it, make your rice and add your seafood, if you can get it. You, if you can get a hold of some, some oysters, some fresh oysters from your seafood department, grab a, grab some of those, a little pint of them, maybe, you know. Add some shrimp. I know crab meat's expensive, but if you can, just a little you get, get a little bit of crab meat put in there. I'm I tell you what you're going to wind up with a dish that you won't forget. You'll be ordering blue runner uh from here on out If you can't get it in your area.
Speaker 2:And, by the way, uh, blue runner is not that you know. I tell you this a hundred times. Uh, I, anyone I talk about, I don't. They don't sponsor me. I don't accept anything free. I buy my own stuff from them. It's just. It's just the truth. This really is a fantastic product. Uh, blue runner seafood gumbo base, try it, it really is good.
Speaker 2:Now, sometimes people have a. They have trouble with the rice part and in fact, miss Jenny, she doesn't like rice it it is for some reason. It messes with her stomach, my daughter, and so she has. She has a few alternatives. In fact, you know what I'm gonna do. I'm gonna call her in the studio and she has quite. We were talking earlier and I said, jenny, you have all these suggestions about, you know alternatives to this that sound great. I'm doing a show in a little bit. Come share with us. And she said, okay, so give me a minute, let me get her. Let me get her in the studio and we're gonna find out with those. Alternatives are Alright, jenny, thank you for filling in right here for a moment, because now you can answer a few questions for us.
Speaker 2:You, I didn't disturb you too much today, alright, so I was just talking to the folks about soups. You know this time of the year, you know everybody wants soup and you know there's just those warm type dishes, you know, and soup fits that easy. And I told them about Blue Runner gumbo base because you know, as you know, not everybody is from around here. We have thousands of listeners all over United States and for you up there, wherever you are listening and and you don't know how, I could just mention you don't know how to make a gumbo or you never had it or you don't have all the ingredients on hand. This Blue Runner is is. What is your thoughts on it, jenny? Just get a second opinion on it.
Speaker 3:I know you've eaten it several times so I have to say for it, coming from a can, it'll surprise you because I mean you open a can of stuff, sometimes like soup, like Campbell soup, and it's like super salty, you know it. Just it's just disappointing. This it is. It's really good yeah, it is.
Speaker 2:It is, and, and I make this occasionally when I just don't have the time to sit down and make a big pot you know it takes a lot of time to make a good pot of gumbo it really does. And when I don't have that time, this is, this is a go-to. I'm always have good shrimp. I plenty shrimp in the freezer. You know we can always run the one local stores and get some, some fresh crab meat, some oysters and put in there and and I'm a tell you have a wonderful meal here. So you'd agree your. Your vote is positive on Blue Runner yes, the only thing I will say.
Speaker 2:I prefer my route just to be a little bit thicker okay so I feel like, if you like, your real like that, then just I think you said, cook it down a little bit longer yeah, yeah, sure, so yeah, and that's if you, if I think, if you open a can, put it in there, put your seafood in and you warming it, I think you're gonna wind it. It may be to some a little thin I didn't find it that thin though but I always cook it down, you know, and and let it, let it, you know, let it simmer, let it steam for a little bit, and, man, you get all those flavors going. So, okay, so that's a vote, two votes on that, that, that no good gumbo, and so we'll say Blue Runner's good. Now we were just talking about on the ingredient said all you have to do is add your seafood and rice. Well, some people, like myself, I don't. I rarely eat rice with my gumbo, with beans, you know, any beans and rice, I rarely ever eat the rice.
Speaker 3:Now you, for another reason you, rice just doesn't get along with you yeah, so I have a a sensitivity to gluten okay so I, which, now that I think about it, I think sometimes rice for me, it personally, it just, it just doesn't agree with me. Yeah, um, there is something called um orzo mm-hmm it looks just like rice, but it's actually a pasta, and I get the gluten-free kind, of course.
Speaker 2:But there you get just like the regular can you get that anywhere, or is it easy to forget? Well, and what is it now? What's it?
Speaker 3:you don't know who makes it, huh um, so I get the brand from Whole Foods like it's just like a okay, so Whole Foods um, but I think you can find it at Walmart every once in a while okay um, it's. It's hard to come by, honestly, and I I order from that Thrive Market. I think we've talked about it before. It's like an online grocery, but they have, like, the gluten free option if your listeners need that okay and so just okay.
Speaker 2:So, and what's the name of it again?
Speaker 3:it is called orzo orzo.
Speaker 2:Okay, now I've had it. You've made it here a number of times and I've eaten your stash of it a couple of times. So, and it, it, I do like the idea that it does look like rice, it it kind of has a little bit of consistency of rice, the size of rice, so it could pass for that. So if you have little issues with some people do you know, with rice, or you just don't want to eat the rice, try that. That's a good alternative. You know what are the alternatives. Have you found um, and and just in dealing with, uh, you said gluten, gluten free. Is it gluten free, right?
Speaker 3:yeah, so you, if you're getting orzo, you have to look specifically for gluten free, because it does contain wheat. But um, there's also cauliflower rice, which is, I feel like you can find cauliflower and just about any any kind of stuff. But, um, in the frozen section they have the already packaged like cauliflower rice and I don't think I've ever had that with gumbo but I've had it in other dishes and honestly it just takes on the flavor of anything you're making in it, yeah, I've had it before.
Speaker 2:I'm not a big fan of it, um, but then again, it, it, it fits right in, if you know. If you, if you have to do without that because of a little issue, then that's a great alternative. It, yeah, fits in. Well, what, what else do you have now? Um, the? Uh, you said something about a. Um, oh, what was it? Some baked goods or bakery?
Speaker 3:yes, so um we. You had the guest a while back um mr Rester, the owner of from radish.
Speaker 2:Yes, yes, yes, yes so his wife owns a bakery that's right.
Speaker 3:Dulce bake shop. Her initial location is um in Long Beach, right near the restaurants, but she just opened up a second location in downtown base st louis and I honestly thought, okay, it's the same type of thing, but this bakery is a little bit bigger so she has a little more I more items. Um, and I just went in there one day. Um just happened to be in the area and tried their um gluten-free cookies, which anyone listening that does gluten-free knows that it just it.
Speaker 3:Gluten-free stuff like 90 of the time tastes like cardboard if you don't know what you're doing with it. So I wasn't expecting a lot. When I got the cookie and I had questioned the cashier a little bit like okay, what type of flour? Like you know, because that changes the flavor a lot and so she said it. She told me the flour. I want to say it was almond flour. I don't don't quote me on that, but I took a bite of the cookie and I Could not believe it was gluten-free. I was like this has to be. It tastes it like a normal chocolate chip cookie. So I was super excited about that.
Speaker 2:Yeah, baking. I've always said this baking is an art. You can cook look, I'm not a professional chef but you can take a professional chef, culinary school, the whole thing, the average chef and and say, okay, I want you to bake me some pastries and a couple of cakes, and and it's not gonna happen. Not, not, not to the degree that someone who bakes and understands baking because ingredients a tiny bit off and you're in trouble a tiny bit off on On some gumbo and you're not gonna know the difference but in like what you're talking about, when you want to get it just, especially trying to make something gluten-free, like you say, and that has a tendency not to taste good just because it's gluten-free, yeah, so you got half against you right there, yeah, but to make it good, that, yeah.
Speaker 3:Yeah, so I um I, when I could eat gluten, I liked her stuff, and now that I have a sensitivity to it, I love her stuff even more, just because it's it's hard to find good gluten-free stuff.
Speaker 2:She has an awesome bakery and she has Just so many different things in her bakery now, and that brings up a question what is so go over, since you handle most of the guests that are coming on and and I know that we have, we have, we have many of them in in the wings. For instance, there's a couple of chefs, a couple of restaurant owners that we're gonna have on, but it is the timing. Yeah, it's difficult, tell us, tell us who we have on the books and and that we're anticipating, but just trying to get the schedule right. I know several times we've gone right up against a clock and had it scheduled and and you know here that the restaurant people they did, you know they have this big party coming in they have to prepare for this or whatever, and it just doesn't. And we understand that. Yeah, you know, we understand that. But who do we have coming up that we can look forward to?
Speaker 3:So actually the bakery we just talked about Brooke is her name. She Said she would come on the show, but then again, like you're coming up on Thanksgiving, christmas, oh yeah, this is her busy time super busy. There's also a chef who I've been contacting back and forth.
Speaker 2:A local chef right.
Speaker 3:Yeah, local chef. So you know I hate to keep adding pressure to him, so I just will send a message and whenever they respond, we just go from there.
Speaker 2:Yeah, I think that they, from just in talking with them occasionally, they want to come on just as much as we want them on.
Speaker 3:It's just yeah, it's they busy, they busy people most of them are super excited to have the opportunity because, I mean, they get to talk about something they love to do, sure, and then there's also a Bartender local bartender from a restaurant who wants to come on and we've talked to them, we've talked to this particular bartender.
Speaker 2:She is, I Tell you, give you something interesting, and why I think she's gonna be a great guest is. I asked her. I said what is, what is the worst type of customer? And and we can kind of imagine that right at a bar, even at a bar at a nice restaurant, you know you get the person in that it's just had too much, and and so we know what that's about. But I said, what is, what is the perfect customer? What is? Just you could take them all day long, you know, and it's really interesting that the the response we got and I don't want to spoil it, I want to share it with you and let her, let her share her thoughts on it. But Bartending's an art, it's a job, it's hard work.
Speaker 3:Yeah.
Speaker 2:Yeah, I mean this, this young lady, she hustles.
Speaker 3:Yeah, she is really good at what she does. I've tasted a few of her drinks and some like she's just kind of made on her own and I'm like, wow, that's, it's a pretty drink and it takes really good it is, so we look forward to that.
Speaker 2:That's gonna be fun. Who else do we have coming up?
Speaker 3:So I don't know if this is a chef or the owner or who I was actually talking to, but there's a local restaurant that I Contacted and asked about being on the show and they agreed. So it's just scheduling a time.
Speaker 2:I don't know who, like I said, will actually be whether it's the owner or the chef or who sure represent, that's fine, yeah.
Speaker 3:And then there's also um. You've talked about the olives before yes. I can't, the name escapes me.
Speaker 2:Oh, I have it right here my note somewhere.
Speaker 3:Okay, but they were super excited and they're pretty big company. So when I called them, um, because you know you can, sometimes you go on these websites and you just kind of send like a Random email to who knows who. But I got on the phone with someone and they were super excited about the opportunity. But now it's just kind of going through the channel of okay, getting it all cleared From upper management.
Speaker 2:I'm I'm assuming yes, I had to. In fact, today I sent in some information they wanted okay and I guess with big companies, you know they, everything is.
Speaker 2:So you know, it's not their fault, it's just they have to cover themselves every, every which way they can. You know things that they say or Is somebody gonna take and steal some of their, their you know their locals or slogans? So they have to cover everything and I understand that. So this was the castes, cast of El trenno Trino. I still can't say it, but that's okay. But that's okay, uh, but anyway, that's uh, we're gonna have, we're gonna have them on we working on it. Uh, it's I I read it up a little bit about where their, their olives are grown, how they, how they produce things. It's a family owned business. Um, anyway, I'm just interested in hearing about them, their little story. Uh, it's gonna be fun. So we'll look forward to that. Yeah, what is now? Let's change the subject.
Speaker 2:In the while I have you here, because I know you're busy, you got to go do some stuff, but while I have you here, we talk about tipping a lot, because you know it, really, you go to restaurants and you're you're, you know you have. Uh, we just had this uh, today, in fact today, at the mexican restaurant Uh over in slidel. It was good food and the the waitress was good. She was, but the poor thing, she was on her own. They had a party of maybe 25 looked like after a baseball game and probably, uh, eight, 1011 year olds. Oh, it was something. The kids, the younger ones, are dragging the wooden chairs across the floor and making the worst noise in the world. The poor waitress. She comes up to the table she says I don't know what I'm gonna tell these people. They, they won't, they won't stop their kids from doing this. And she's so.
Speaker 2:But here's the thing. She was very busy, so we did. We had to wait for a bill. We ordered another drink, factor cold beer was so good and and and it's. You know it took a little bit for to get there. It took a few minutes for her to bring us the bill. You know it wasn't a horrible wait. But at the same time you can look at her and see, okay, she is just running herself crazy here. So when it comes to a tip like that, of course you're tip, you know, because it's not her fault. You could get ugly about it, but what does that kind of accomplish? So, but what are your thoughts on that when you have a, when you have a waitress, that that is just not really that good. And tipping what? What do you? What do you do in that case?
Speaker 3:I mean it really just depends like on the circumstance. Like what, what are they doing? That's like awful.
Speaker 2:Like are they just rude, are like just sitting around talking with their friends, not waiting on you.
Speaker 3:Yeah, I, I maybe, like, of course, will still leave a tip, but just decrease it maybe, just because sometimes like will go to a place and you might get like a waitress you've had before and you know, okay, I'm gonna be taking care of and so you take care. They know, like, okay, this, they're coming here, they know me, I'm gonna take care of them. So you do the same every turn.
Speaker 2:So the, the, the and, by the way, the term tip it stands for to ensure Promptness, right? So just by the very name or the words, it seems like maybe you should give the tip first to ensure a promise. So you go and you give them a tip hey, take care of us today. I don't know, you know, but anyway, tipping is good. It's the system that we have, you know, it works for them and it works for everybody. I guess, as long as they, as long as they working hard, they're gonna do good. This waitress and wait waiters in New Orleans, restaurants that make a nice living, a very nice living as waiters and wait. They've been at places, for you know, for many, many, many years At some of these restaurants. In fact, the waitress we had today she said she she's been with that restaurant for 20 years. Wow.
Speaker 2:And the. I wanted to ask her and I was gonna share today. I was gonna ask her what, why did? Why have you been here 20 years as a waitress? And I know what the answer was gonna be. I know of the owners. I know one of the owners it's, I think it's a couple of owners there, but I know one of them and I know what she was gonna say is because they take care of us. And look, that's the secret right there, you take care of your people and I'll take care of your customers. So, all right, well, that takes care of that.
Speaker 2:Well, jenny, thank you for stepping in a few minutes and and clarifying some of that information. We look I appreciate your hard work to behind the scenes all. And, by the way, sure, we talked about blue runner. Would you make sure we put this on on the website for the for the audience Sure To look at? So you can go to go to the website, the gulf coast food show dot com. Go to the website and you're going to see Jenny will have this up, probably by tomorrow, maybe even this evening. Have this up and you'll be able to see it. See if your local store has it. If they don't order it, try it. I'm telling you, especially if you're not from around here and you don't get gumbo at the restaurants, get this, cook a meal for your friends. And I'm telling you, you're going to be a superstar, you, you're going to be the new chef of the neighborhood. So try it out and see what you think. Thank you, jenny for for standing in here.
Speaker 2:Okay, so that is another show, another show. Thank you again for joining us a beautiful Sunday afternoon. We have, I know, the rest of the country. You're supposed to have some real cold weather Down here. I think the whole rest of the week is supposed to be in the 70s and later in the week in the 80s. So you know, I tell you all the time and I'll ask you again come down and visit us.
Speaker 2:Come down Mississippi Gulf Coast, I'm telling you, it's wide, open, it's fun, it's clean, it's good food, plenty of little towns along the way to stay. Come and visit, you'll see what I'm talking about and in the meantime, let's do this. Thank you once again for joining us here at the Gulf Coast food show. Let's listen to Ethan Lanewood, his version, as many versions of tippetina. Of course, professor Longhair is the original, but there's many, many versions. Ethan Lanewood, this young man, I think from St Louis, he is, he, he's just got it, you know, he's got the ability to play just like the big boys. So here he is, ethan Lanewood, tippetina, and we're going to see you next week. And we're going to see you next week.