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Speaker 1: You're listening to the Hammer and Nigel Show.

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Speaker 2: Hi, my name is Nigel Jason Hammer right over there

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Speaker 2: with very special in studio guests.

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Speaker 3: When you've been doing radio as long as we have,

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Speaker 3: you develop friendships with some awesome people.

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Speaker 1: And I'll put our guests in this category. Here.

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Speaker 3: Jaywatt, We're cool enough to call her Jay Watt, Jen Waterson.

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Speaker 3: She is the director of Beverage for the Hughes Culinary Restaurants.

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Speaker 3: Full disclosure supporter, advertiser here at ninety three WIBC.

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Speaker 1: Missus Jay Watt. We always do this when we first

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Speaker 1: bring you back on.

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Speaker 3: For those unfamiliar with the chain of Hughes Culinary Restaurants,

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Speaker 3: which places are we talking about here?

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Speaker 4: We are talking about Saint Almo Steakhouse, Harry and Disease,

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Speaker 4: nineteen thirty three Lounge, and HD Tavern.

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Speaker 3: So these are some of the best of the best

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Speaker 3: that Central Indie has to offer, and.

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Speaker 2: Biggest and best and moneymakers and just really really good food.

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Speaker 3: Right when you're ready to celebrate, you're probably going to

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Speaker 3: one of these locations here. And it's not just because

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Speaker 3: of the food. It could be just betleying up at

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Speaker 3: the bar, which I've done before as well, No shocker,

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Speaker 3: even at the airport sometimes just throw that out there.

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Speaker 3: Devour is happening right now now. It used to be

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Speaker 3: called just Devoured downtown, but I believe it's expanded, right.

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Speaker 4: Yes, Devours now two weeks citywide events that feature I

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Speaker 4: probably one hundred close to one hundred restaurants, and it is.

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Speaker 4: It's great two weeks in town for sure.

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Speaker 2: And the thing is with Devour two, it's it's not

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Speaker 2: just huge culinary, it's you guys kind of have all

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Speaker 2: partnered up and kind of embrace each other, even though

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Speaker 2: there's competition involved.

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Speaker 1: It's all I don't want to say, one.

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Speaker 2: Big happy family, but it does seem like it's you

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Speaker 2: guys are all in it together.

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Speaker 4: Oh. Absolutely, yeah, we all are in it together. Indianapolis

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Speaker 4: has a lot of great culinary destinations and this is

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Speaker 4: a chance for people to get out and explore and

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Speaker 4: try restaurants they may not have visited before, or dine

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Speaker 4: and take advantage.

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Speaker 2: Of huge culinary first yes, okay, right, and after you

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Speaker 2: sample all theirs, then all right, maybe venture.

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Speaker 1: Out try something after that.

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Speaker 3: What I think is great about the whole Devour concept

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Speaker 3: is you guys come up with customized menus and have

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Speaker 3: specials to where somebody who might not have ever been

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Speaker 3: to one of your locations before says, Okay, you know what,

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Speaker 3: I'm going to give it a try here.

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Speaker 1: Yeah.

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Speaker 4: Absolutely, And each one of our locations, our Devour menu

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Speaker 4: features that Saint Elmo shrimp cocktail, So especially if you've

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Speaker 4: never had it, this is a great time to try

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Speaker 4: that with your Devour meal.

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Speaker 3: If you've lived in Indie, you've heard about the world

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Speaker 3: famous shrimp cocktail, and for whatever reason, if you've never been,

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Speaker 3: if you've thought, well, I don't have the money or

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Speaker 3: I don't have the time, this is the time, right

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Speaker 3: because it's part of pretty much all of the specials

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Speaker 3: you guys are doing.

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Speaker 4: Yes, yes, come in, have some great drinks, get your

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Speaker 4: sinus is cleared out, have steak.

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Speaker 2: Or hey, they talk about a nationally hammer in terms

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Speaker 2: of the shrimp cocktail.

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Speaker 1: Oh yeah, like a sports center and everything.

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Speaker 3: Yeah, and I'm sure when the Final Four comes here,

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Speaker 3: oh wow, April, you're gonna get those iconic shots of

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Speaker 3: Saint Elmo and all the celebrities coming in and out.

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Speaker 3: And it's an Indianapolis institution. But Nige and I talk

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Speaker 3: about this all the time. An underrated aspect of that

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Speaker 3: is just bellying up at the bar.

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Speaker 1: You know.

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Speaker 3: I met with some advertisers and clients just at the

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Speaker 3: bar recently and it was fantastic.

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Speaker 4: I mean, I'm a little biased because I'm a beverage director,

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Speaker 4: but that is my favorite place to be is at

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Speaker 4: our bar top people watching and interacting with our team.

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Speaker 2: Speaking of beverages, Oh, brought us a little What do

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Speaker 2: we have here? Are we sampling?

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Speaker 4: We have two? We have Bacon state of Mind that

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Speaker 4: is on our Devour menu at nineteen thirty three Lunge.

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Speaker 4: I'm sorry, state it again, Bacon state of Mind.

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Speaker 1: Bacon's eate of mine. It's like a Billy Joel Worry.

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Speaker 4: In New York's state of Mind.

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Speaker 1: See what you're doing there? Why is this cocktail called

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Speaker 1: Bacon state of Mind?

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Speaker 4: What was created by our bartender Meghan from nineteen thirty

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Speaker 4: three lounge and she fat washed the bourbon with bacon

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Speaker 4: fat oh.

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Speaker 1: Wow, and then.

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Speaker 3: Smoke, Yeah, will smoky flavor to it. But I definitely

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Speaker 3: get the bacon in there too.

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Speaker 2: Halujah right, I mean it's a Manhattan it tastes like bacon,

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Speaker 2: right Wow, This.

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Speaker 1: Says Indiana, right, here.

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Speaker 3: This says, I want to be professional, I want to

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Speaker 3: be classy, but I want bacon too.

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Speaker 4: Like this is a total Indiana drink, right, yes, yes,

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Speaker 4: And Meghan won best one of the Best, one of

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Speaker 4: the categories for best Cocktail at the Devour Company.

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Speaker 1: That is amazing.

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Speaker 2: Say one more time, just just so we know, so

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Speaker 2: people can order it.

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Speaker 4: Bacon State of.

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Speaker 1: Mind, Bacon State of It.

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Speaker 4: And it is at the nineteen thirty three Lounge and Fishers.

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Speaker 1: And Caramel Okay, okay.

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Speaker 3: On their menu for Devour, Fisher's Big Hammer and Nigel

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Speaker 3: Country up there.

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Speaker 1: We like that, all right? What we got here?

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Speaker 4: This one is the Salty Bee.

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Speaker 1: What what does the bee stand for?

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Speaker 4: Here's your imagination.

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Speaker 1: It is b io t h B. Yeah, there you go.

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Speaker 4: Cheers that this is made with citadel gin Yu Zoo grapefruit.

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Speaker 1: I feel like Snoop Dogg drinking this.

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Speaker 3: I've got my gin here, I got Yes, my mind's

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Speaker 3: on my money and my money's on my mind.

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Speaker 2: Ja.

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Speaker 4: Yeah, cheers.

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Speaker 3: This is that.

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Speaker 4: Our other sat Almo Harrying is E's HC Tavern.

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Speaker 1: Oh, this is amazing.

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Speaker 4: Kaya. She's our tender at Saint Elmo Kaya Kaya. And

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Speaker 4: then we are also featuring espresso martini flight at HC

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Speaker 4: Tavern for Devour. Oh wow, and we have a whiskey

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Speaker 4: flight at nineteen thirty three Lounge.

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Speaker 1: And fishers go wrong.

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Speaker 4: No, of course, some fabulous wines by the glass that

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Speaker 4: are special for Devour.

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Speaker 1: This is so amazing. How long does a Devour go

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Speaker 1: on for?

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Speaker 4: It is two weeks, It goes on to February.

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Speaker 1: First, okay.

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Speaker 3: And if somebody wants to get all the information, like

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Speaker 3: they're listening to this right now, but maybe they're in

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Speaker 3: their car, maybe they're at work.

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Speaker 1: If they can't get to the podcast later on, where

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Speaker 1: can they go?

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Speaker 4: Well, you can go to any of our websites, restaurant websites.

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Speaker 4: You can go to Hughesculinary dot com and also Devour

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Speaker 4: Indie also has a website where you can see all

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Speaker 4: the restaurants and menus.

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Speaker 3: You know what, you guys have always been so good

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Speaker 3: to our show. Thank you so very much for coming in. Yes,

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Speaker 3: you bribe us with some drinks, but these are incredible

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Speaker 3: drinks and I wish everybody could sample one of them,

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Speaker 3: So please go out and check out one of the

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Speaker 3: Hughes Culinary restaurants. Jen Waterson Hughes Culinary, thank you so much.

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Speaker 3: Hammer and Nigel show