1 00:00:09,160 --> 00:00:12,640 Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie Reese. 2 00:00:12,280 --> 00:00:16,759 Speaker 2: And I'm Lauren Volkbaum, and today we have another interview 3 00:00:16,840 --> 00:00:20,160 Speaker 2: for you from the Wind Resort in Las Vegas. 4 00:00:20,840 --> 00:00:26,560 Speaker 1: Yes, which we've had a couple. We went and did four, three, 5 00:00:26,920 --> 00:00:27,720 Speaker 1: we did a few. 6 00:00:27,680 --> 00:00:30,840 Speaker 3: We did we did we did three with four people. 7 00:00:31,520 --> 00:00:36,960 Speaker 1: Oh okay, yeah, hints the confusion. Yes, but yeah, we 8 00:00:36,960 --> 00:00:39,920 Speaker 1: we got to interview these really cool people doing really 9 00:00:39,920 --> 00:00:42,880 Speaker 1: cool things at the wind Resort and it was really 10 00:00:43,120 --> 00:00:46,559 Speaker 1: interesting to hear how collaborative they were. And yeah we 11 00:00:46,600 --> 00:00:52,440 Speaker 1: got to use their really fancy studios to do it. 12 00:00:52,920 --> 00:00:53,200 Speaker 4: Yeah. 13 00:00:53,320 --> 00:00:55,400 Speaker 2: Yeah, because this company by the name of Blue Wire 14 00:00:55,640 --> 00:00:58,160 Speaker 2: built out a podcast studio in the wind Resort for 15 00:00:58,280 --> 00:01:02,800 Speaker 2: people to come you. I understand that I think we 16 00:01:02,920 --> 00:01:07,640 Speaker 2: might be the first culinary related podcast to record there. 17 00:01:08,560 --> 00:01:08,840 Speaker 5: Wow. 18 00:01:09,000 --> 00:01:10,680 Speaker 2: I don't want to say super for sure, but I 19 00:01:10,680 --> 00:01:14,760 Speaker 2: think it's been mostly sports related podcasts, which which which 20 00:01:14,800 --> 00:01:15,360 Speaker 2: which were not? 21 00:01:16,600 --> 00:01:19,039 Speaker 1: No, decidedly we are not. 22 00:01:20,200 --> 00:01:23,080 Speaker 2: These are a very uncoordinated podcast. 23 00:01:24,319 --> 00:01:28,360 Speaker 1: Yes, yes, well I'm going to add that as a 24 00:01:28,440 --> 00:01:33,280 Speaker 1: little notch in the things we've accomplished with the first 25 00:01:33,480 --> 00:01:35,320 Speaker 1: culinary podcast. 26 00:01:35,959 --> 00:01:40,600 Speaker 2: Maybe possibly, but but yeah, so so the Wind. The 27 00:01:40,600 --> 00:01:44,199 Speaker 2: Wind Resort did sponsor the trip. But as we've said 28 00:01:44,200 --> 00:01:49,720 Speaker 2: before in our previous two interviews with Marina and Chef Sarah, 29 00:01:50,440 --> 00:01:54,280 Speaker 2: it was so awesome to to go and talk to 30 00:01:54,320 --> 00:01:57,240 Speaker 2: these people about the weird, cool things that they're doing, 31 00:01:57,280 --> 00:02:00,160 Speaker 2: because Vegas is such a weird, cool town, and so 32 00:02:00,200 --> 00:02:02,800 Speaker 2: the entire experience was overwhelming in a fun way. 33 00:02:04,320 --> 00:02:07,400 Speaker 1: It was, indeed, and we were quite frazzled going into 34 00:02:07,440 --> 00:02:07,919 Speaker 1: this interview. 35 00:02:08,040 --> 00:02:10,079 Speaker 3: I will say that, Oh that. 36 00:02:10,160 --> 00:02:13,720 Speaker 2: Was our bad Yeah, all me and Annie and super 37 00:02:13,720 --> 00:02:17,799 Speaker 2: producer Andrew all misread the call time and so all 38 00:02:17,840 --> 00:02:21,200 Speaker 2: of us were trying to show up half an hour late. 39 00:02:21,919 --> 00:02:24,440 Speaker 1: Yes, and there was some panic where they were like 40 00:02:24,480 --> 00:02:29,600 Speaker 1: where are We're like, what are you talking about? Oh, 41 00:02:29,960 --> 00:02:31,919 Speaker 1: let me put on clothes. I'm in my. 42 00:02:34,600 --> 00:02:37,560 Speaker 2: So if I sound panicked at the top of the interview, 43 00:02:37,560 --> 00:02:43,639 Speaker 2: I was, that's an accurate reading of the situation. But okay, 44 00:02:43,360 --> 00:02:50,360 Speaker 2: so yeah, So this interview is with Chef Christopher Lee, 45 00:02:50,400 --> 00:02:54,120 Speaker 2: who is the vice president of culinary operations at the resort, 46 00:02:54,320 --> 00:02:58,320 Speaker 2: and Chef David Middleton, who is the executive chef of 47 00:02:58,360 --> 00:03:02,960 Speaker 2: a restaurant there called Lake's Side, and they were very 48 00:03:03,200 --> 00:03:06,320 Speaker 2: kind about the whole thing. Luckily, Oh my goodness. I 49 00:03:07,000 --> 00:03:10,400 Speaker 2: as I've said before, my father was industry and I 50 00:03:10,560 --> 00:03:13,760 Speaker 2: just I was so extra panicked that we were talking 51 00:03:13,800 --> 00:03:17,600 Speaker 2: to chefs. If I had done this to anyone, I 52 00:03:17,600 --> 00:03:19,280 Speaker 2: would have been really upset with myself. 53 00:03:19,280 --> 00:03:20,639 Speaker 3: But I was like, Oh, they're going to murder me. 54 00:03:20,680 --> 00:03:22,639 Speaker 3: They're going to murder me with their knives, with their 55 00:03:22,680 --> 00:03:25,840 Speaker 3: thought knives. It's going to be terrible. They were very. 56 00:03:27,280 --> 00:03:31,400 Speaker 1: Yes, yes they were, yeah, And they were also it 57 00:03:31,480 --> 00:03:34,320 Speaker 1: was cool to hear. I feel like a lot of 58 00:03:34,400 --> 00:03:38,480 Speaker 1: times when we do these interviews there's an easing after 59 00:03:38,520 --> 00:03:43,600 Speaker 1: they realized we're nerds. Oh yeah, And I felt that 60 00:03:43,720 --> 00:03:46,920 Speaker 1: in this one where they were like, oh, okay, we're 61 00:03:46,960 --> 00:03:50,880 Speaker 1: talking about like nerdy food food stuff and we're. 62 00:03:50,720 --> 00:03:52,560 Speaker 2: Just talking about fermentation and we can just do that. 63 00:03:52,760 --> 00:03:54,120 Speaker 3: Yeah, share exactly. 64 00:03:55,800 --> 00:03:58,280 Speaker 1: And at the end they were both talking about what 65 00:03:58,400 --> 00:04:01,000 Speaker 1: they were going off to next. I was just so jealous. 66 00:04:01,040 --> 00:04:03,920 Speaker 1: It was like, I'm going to taste like age steaks, 67 00:04:04,000 --> 00:04:08,640 Speaker 1: and I was like, oh cool, good. 68 00:04:08,440 --> 00:04:09,680 Speaker 3: So good for you. 69 00:04:09,720 --> 00:04:10,080 Speaker 5: Yeah. 70 00:04:10,080 --> 00:04:14,960 Speaker 2: Honestly, I will say we did get to eat at 71 00:04:15,320 --> 00:04:19,240 Speaker 2: Chef David's restaurant Lakeside while we were there, and and 72 00:04:19,320 --> 00:04:19,599 Speaker 2: it was. 73 00:04:19,640 --> 00:04:22,000 Speaker 3: It was lovely. Everything there was lovely. 74 00:04:23,120 --> 00:04:26,960 Speaker 2: Again this is this is sponsored content, but but it 75 00:04:27,000 --> 00:04:29,000 Speaker 2: was so nice, like it just just the food there 76 00:04:29,080 --> 00:04:30,920 Speaker 2: was really heck it good. 77 00:04:32,040 --> 00:04:34,839 Speaker 1: It was good. It's a very seafood based restaurant, which 78 00:04:34,839 --> 00:04:38,919 Speaker 1: you probably will ascertain from listening to the valu. But 79 00:04:39,080 --> 00:04:42,120 Speaker 1: we were next to where you could see all of 80 00:04:42,160 --> 00:04:46,400 Speaker 1: like the fresh cuts of seafood and fresh pieces of seafood. 81 00:04:46,000 --> 00:04:48,400 Speaker 2: And it had a vaguely open kitchen and so like 82 00:04:48,560 --> 00:04:50,359 Speaker 2: you can see what people were doing in there. 83 00:04:51,680 --> 00:04:54,719 Speaker 1: And they they have a show that people recommend it 84 00:04:54,760 --> 00:04:58,719 Speaker 1: to us. That's like a frog that sings. 85 00:04:59,279 --> 00:05:02,320 Speaker 2: Not in the kitchen, No, not in the kitchen, but 86 00:05:02,360 --> 00:05:03,400 Speaker 2: it's like a whole thing. 87 00:05:03,560 --> 00:05:06,400 Speaker 1: It's like because it's like looking out onto that fountain 88 00:05:06,440 --> 00:05:06,960 Speaker 1: of dreams. 89 00:05:07,000 --> 00:05:09,839 Speaker 2: I think it's called, Yeah, a big like waterfall fountain 90 00:05:09,920 --> 00:05:13,240 Speaker 2: kind of situation, and they project and then they've got puppets. 91 00:05:13,400 --> 00:05:14,880 Speaker 3: It's a whole thing. It's a whole thing. 92 00:05:14,880 --> 00:05:19,040 Speaker 1: It is just like much of Vegas, Yes, a whole thing. 93 00:05:19,040 --> 00:05:22,520 Speaker 1: But it was lovely. The food was lovely. And it's 94 00:05:22,560 --> 00:05:26,479 Speaker 1: always it sounds so dorky, but it's always nice for 95 00:05:26,839 --> 00:05:29,000 Speaker 1: Lauren and Andrew and I just get to have nice 96 00:05:29,000 --> 00:05:31,320 Speaker 1: food and enjoy a nice hombi hols. 97 00:05:31,760 --> 00:05:35,599 Speaker 2: Like, yeah, a lot of our jobs are like like 98 00:05:35,600 --> 00:05:39,200 Speaker 2: like rushing around and folding ourselves into our strange little 99 00:05:39,200 --> 00:05:43,880 Speaker 2: podcast cubby holes, like the little podcast gremlins that we are. 100 00:05:44,040 --> 00:05:47,480 Speaker 3: But yeah, yeah. 101 00:05:46,800 --> 00:05:49,800 Speaker 1: We got the the boolia ice I remember. 102 00:05:50,000 --> 00:05:55,200 Speaker 3: Oh good. Yeah. 103 00:05:55,240 --> 00:05:57,719 Speaker 2: But right, So, so they wanted to talk about a 104 00:05:57,760 --> 00:06:01,240 Speaker 2: couple of specific things that they're working on. You know, 105 00:06:01,880 --> 00:06:04,760 Speaker 2: Chris's job is a lot more zoomed out, you know, 106 00:06:04,800 --> 00:06:09,680 Speaker 2: because he's he's helping direct the entire culinary experience of 107 00:06:09,720 --> 00:06:11,760 Speaker 2: the resort, which is a whole bunch if you listen 108 00:06:11,839 --> 00:06:16,320 Speaker 2: to Marina's interview, is a whole bunch of different spots 109 00:06:16,360 --> 00:06:20,520 Speaker 2: around the resort. But but yeah, yeah, let's just get 110 00:06:20,520 --> 00:06:24,000 Speaker 2: into it. Yeah, but first, I suppose let us take 111 00:06:24,000 --> 00:06:35,120 Speaker 2: a quick break for a word from our sponsors, and 112 00:06:35,240 --> 00:06:35,600 Speaker 2: we're back. 113 00:06:35,640 --> 00:06:41,080 Speaker 1: Thank you sponsors. Let's get into the interview. 114 00:06:42,000 --> 00:06:44,719 Speaker 2: Hello, and welcome to the Savor Podcast. We are coming 115 00:06:44,720 --> 00:06:48,520 Speaker 2: to you today from the win Las Vegas Blue Wires Studios. 116 00:06:48,920 --> 00:06:52,040 Speaker 2: I'm Lauren Vogelbaum, I'm Anny Reese, and we are joined 117 00:06:52,040 --> 00:06:53,279 Speaker 2: today by two guests. 118 00:06:53,800 --> 00:06:55,440 Speaker 3: Who are you and what do you do here. 119 00:06:55,400 --> 00:06:59,680 Speaker 4: Sure, Christopher Lee, vice president of Cloning Operations DA. 120 00:07:00,040 --> 00:07:04,000 Speaker 6: And on the executive chef at Lakeside here at Wyn And. 121 00:07:04,240 --> 00:07:07,320 Speaker 2: Okay, we heard that you guys are starting a dry 122 00:07:07,480 --> 00:07:09,000 Speaker 2: aged fish program. 123 00:07:09,840 --> 00:07:11,080 Speaker 3: What got you into those? 124 00:07:12,280 --> 00:07:15,800 Speaker 5: I'll let you take that one. It's all his fault. 125 00:07:17,440 --> 00:07:21,600 Speaker 6: So Chris and I probably about six months ago, we're 126 00:07:21,640 --> 00:07:23,480 Speaker 6: having a conversation on where we want to take the 127 00:07:23,520 --> 00:07:27,760 Speaker 6: restaurant and what can we do to elevate it and 128 00:07:28,040 --> 00:07:30,840 Speaker 6: kind of carve out a niche and we both started 129 00:07:30,840 --> 00:07:33,280 Speaker 6: talking about a couple of people around the world that 130 00:07:33,280 --> 00:07:35,960 Speaker 6: are doing it very well, and so we started doing 131 00:07:35,960 --> 00:07:39,240 Speaker 6: some research. I started doing some R and D, and 132 00:07:39,800 --> 00:07:41,120 Speaker 6: so that's kind of how it came about. 133 00:07:42,000 --> 00:07:44,240 Speaker 4: Yeah, I mean it was you know, as we look 134 00:07:44,280 --> 00:07:47,600 Speaker 4: at a timeline or lifespan of a restaurant, you know, 135 00:07:47,720 --> 00:07:50,720 Speaker 4: the Lakeside's been here for eighteen years and there's always 136 00:07:50,800 --> 00:07:53,560 Speaker 4: going to have to be a repositioning going on. So 137 00:07:54,160 --> 00:07:57,600 Speaker 4: our goal, as you know, leaders, we're always evaluating our 138 00:07:57,880 --> 00:07:59,880 Speaker 4: you know, our properties, our venues and seeing where we 139 00:08:00,040 --> 00:08:02,840 Speaker 4: need to go for another five ten years. So we 140 00:08:02,960 --> 00:08:06,360 Speaker 4: started this road about I don't know, maybe three months 141 00:08:06,400 --> 00:08:10,080 Speaker 4: ago about you know, repositioning Lakeside, and David is our 142 00:08:10,120 --> 00:08:12,880 Speaker 4: executive chef there, and he's very super talented and passionate 143 00:08:12,920 --> 00:08:16,600 Speaker 4: about the whole seafood world. And as culinarians were always 144 00:08:16,640 --> 00:08:20,040 Speaker 4: inspired to look what's going on in the world. And 145 00:08:20,120 --> 00:08:23,000 Speaker 4: so this was a program or is a program. Maybe 146 00:08:23,040 --> 00:08:26,600 Speaker 4: it's not necessarily new, right so, because dry aging or 147 00:08:26,640 --> 00:08:31,120 Speaker 4: aging is a long old process, but you know, it's 148 00:08:31,200 --> 00:08:34,200 Speaker 4: it's the fear factor to it. So there's been a 149 00:08:34,240 --> 00:08:38,319 Speaker 4: lot of international well a couple main chefs internationally that 150 00:08:38,760 --> 00:08:41,760 Speaker 4: started this program, and you know, we admired it, we 151 00:08:41,840 --> 00:08:44,600 Speaker 4: started trying in ourselves, and then we implemented it, you know, 152 00:08:44,640 --> 00:08:46,240 Speaker 4: into our program. 153 00:08:47,280 --> 00:08:50,520 Speaker 2: Could you talk a little bit about like what processes 154 00:08:50,720 --> 00:08:53,679 Speaker 2: you've developed and like what happens to the fish as 155 00:08:53,679 --> 00:08:54,199 Speaker 2: it ages. 156 00:08:55,200 --> 00:08:59,880 Speaker 5: Sure, so right now we are dry. 157 00:09:01,080 --> 00:09:05,120 Speaker 6: We're doing a bonin tuna chop and we're aging it 158 00:09:05,320 --> 00:09:10,040 Speaker 6: for eleven days. We've tried less time, we've tried more time. 159 00:09:10,080 --> 00:09:11,840 Speaker 6: I think I pushed it to eighteen days and it 160 00:09:11,920 --> 00:09:14,640 Speaker 6: just wasn't quite what we were looking for. Basically, the 161 00:09:14,679 --> 00:09:18,559 Speaker 6: protein it becomes more tender, but it also has a 162 00:09:18,679 --> 00:09:23,560 Speaker 6: nice meaty texture. We're basically extracting water. Right, So when 163 00:09:23,600 --> 00:09:26,520 Speaker 6: you remove water from a protein, especially fish who has 164 00:09:26,559 --> 00:09:28,880 Speaker 6: a very high water content as opposed to like beef, 165 00:09:29,360 --> 00:09:32,240 Speaker 6: you're left with just the meat and the fat. So 166 00:09:32,280 --> 00:09:35,719 Speaker 6: that umami is there, the texture is there, it's more 167 00:09:35,720 --> 00:09:39,400 Speaker 6: buttery just all around. It's just a much more pleasant experience. 168 00:09:40,600 --> 00:09:43,360 Speaker 4: Yeah, and the big difference between the two. So everyone 169 00:09:43,400 --> 00:09:45,960 Speaker 4: knows what dry aging meat is, right, That's a common 170 00:09:46,000 --> 00:09:48,480 Speaker 4: thing that you see in most steakhouses, and it builds 171 00:09:48,480 --> 00:09:52,559 Speaker 4: this beautiful nutty, musky flavor profile to it. But when 172 00:09:52,559 --> 00:09:55,480 Speaker 4: you start aging meat, you're looking for certain mold spores. 173 00:09:55,600 --> 00:09:58,680 Speaker 5: Right. Mold spores are what really gives it that flavor. 174 00:09:59,160 --> 00:10:02,640 Speaker 4: That's not what we're looking for and dry aging fish fish, 175 00:10:02,880 --> 00:10:05,600 Speaker 4: you know, if we have that mold introduction, you know, 176 00:10:05,760 --> 00:10:09,120 Speaker 4: it's it's it reacts different with the with the protein 177 00:10:09,240 --> 00:10:11,640 Speaker 4: since it's a little higher and you know, the protein 178 00:10:11,679 --> 00:10:14,720 Speaker 4: itself has higher water content than meat does. 179 00:10:15,400 --> 00:10:17,320 Speaker 5: So that water. 180 00:10:17,200 --> 00:10:20,839 Speaker 4: Content is what really is that bacteria driver. Right, So 181 00:10:21,280 --> 00:10:23,360 Speaker 4: that's why you can't go too long. You know, the 182 00:10:23,440 --> 00:10:26,280 Speaker 4: higher the water content and something, you know, the moisture 183 00:10:26,280 --> 00:10:28,120 Speaker 4: is what's going to breed, like you know on healthy 184 00:10:28,160 --> 00:10:29,360 Speaker 4: mold and stuff. 185 00:10:29,440 --> 00:10:31,880 Speaker 5: So it's it's as we go through it. 186 00:10:31,920 --> 00:10:34,160 Speaker 4: If you look at it, you know it's we're really 187 00:10:34,240 --> 00:10:37,080 Speaker 4: really looking to like dehydrate the meat, and that dehydration 188 00:10:37,240 --> 00:10:39,160 Speaker 4: of it is like if you're looking at for like 189 00:10:39,200 --> 00:10:42,880 Speaker 4: beef jerky is a good example where beef jarchy is dry, dry, dry, 190 00:10:43,000 --> 00:10:46,440 Speaker 4: instead of having a mold introduced into it or curing 191 00:10:47,000 --> 00:10:49,880 Speaker 4: or aging like like a salami or something. Right, So 192 00:10:50,600 --> 00:10:53,199 Speaker 4: it's a drying of a process. So it breaks down 193 00:10:53,040 --> 00:10:56,400 Speaker 4: the natural sendu with it's in the tuna itself or 194 00:10:56,400 --> 00:10:58,880 Speaker 4: at least you know what we discovered in tuna, and 195 00:10:58,920 --> 00:11:01,680 Speaker 4: then at the same time just builds as huge or 196 00:11:01,800 --> 00:11:03,560 Speaker 4: this great anami flavor profile. 197 00:11:04,559 --> 00:11:06,960 Speaker 2: This I didn't think that I could be hungry after 198 00:11:07,000 --> 00:11:08,880 Speaker 2: the amount of food that I've eaten over the past 199 00:11:09,080 --> 00:11:12,000 Speaker 2: like forty hours. But but oh heck, I want to 200 00:11:12,040 --> 00:11:12,880 Speaker 2: try all of this right. 201 00:11:12,800 --> 00:11:18,800 Speaker 5: Now, Welcome to our life. I have an issue of 202 00:11:18,800 --> 00:11:19,520 Speaker 5: going hungry. 203 00:11:20,200 --> 00:11:25,559 Speaker 2: Right, we're super nerds for for like the science and 204 00:11:25,679 --> 00:11:30,640 Speaker 2: history behind things. Could you talk a little bit or 205 00:11:30,920 --> 00:11:33,679 Speaker 2: can you talk a little bit about about like the 206 00:11:33,720 --> 00:11:36,800 Speaker 2: history of how of how fish has been treated by 207 00:11:36,840 --> 00:11:39,520 Speaker 2: because I feel like in the States there's this really 208 00:11:39,920 --> 00:11:42,959 Speaker 2: strong emphasis on freshness, and people probably don't realize that 209 00:11:42,960 --> 00:11:46,959 Speaker 2: if they've had good sushimi, it's probably been aged. Can 210 00:11:47,000 --> 00:11:48,360 Speaker 2: you speak to the to the history there? 211 00:11:48,760 --> 00:11:51,079 Speaker 5: Sure? So you are correct. 212 00:11:51,559 --> 00:11:54,720 Speaker 6: There is that kind of misconception in this country about 213 00:11:54,800 --> 00:11:57,320 Speaker 6: you want the freshest fish when you actually you do 214 00:11:57,400 --> 00:12:00,000 Speaker 6: want the freshest fish, but you don't want the fresh 215 00:12:00,240 --> 00:12:02,640 Speaker 6: fish right out of the water. You want the freshest 216 00:12:02,640 --> 00:12:04,760 Speaker 6: fish you can get, and then you want to treat 217 00:12:04,760 --> 00:12:07,880 Speaker 6: it properly. And in this case of dry aging, the 218 00:12:07,960 --> 00:12:11,160 Speaker 6: Japanese started this hundreds of years ago, and the reason 219 00:12:11,200 --> 00:12:13,839 Speaker 6: they did was because they were actually just looking for preservation. 220 00:12:14,040 --> 00:12:16,640 Speaker 6: They had no way of transporting the fish inland without 221 00:12:16,679 --> 00:12:18,920 Speaker 6: its spoiling. So what they would do is they would 222 00:12:18,920 --> 00:12:20,920 Speaker 6: either use a brine and wash it in like a 223 00:12:21,000 --> 00:12:24,560 Speaker 6: salt water solution sake, they would rinse it in, or 224 00:12:24,600 --> 00:12:27,040 Speaker 6: they would even wrap it in coombu, which is a 225 00:12:27,080 --> 00:12:30,360 Speaker 6: type of seaweed leaf, and that would had salinity into 226 00:12:30,400 --> 00:12:33,679 Speaker 6: it and so basically cure while they were traveling. So 227 00:12:33,960 --> 00:12:36,360 Speaker 6: that's kind of where it all came from. So yeah, 228 00:12:36,400 --> 00:12:37,439 Speaker 6: I mean that's about. 229 00:12:37,240 --> 00:12:39,040 Speaker 5: Which which all those techniques are right. 230 00:12:39,080 --> 00:12:42,840 Speaker 4: So whether it's dry agent curing, salt carrying, comfeeding. It's 231 00:12:42,880 --> 00:12:47,520 Speaker 4: all techniques developed before there refrigeration, right. So you know, 232 00:12:47,600 --> 00:12:49,840 Speaker 4: so when we say this is this is new to 233 00:12:49,960 --> 00:12:52,000 Speaker 4: us and new to the culture, it's not necessarily new 234 00:12:52,080 --> 00:12:54,719 Speaker 4: to the culinary seeing you know, if you look at 235 00:12:54,760 --> 00:12:57,840 Speaker 4: the kind of like the symbion circle, right, everything comes around, 236 00:12:57,920 --> 00:13:00,960 Speaker 4: starts here, goes here, goes here, then always comes back around. 237 00:13:02,040 --> 00:13:04,240 Speaker 4: It's not a new technique. But you know, David is 238 00:13:04,320 --> 00:13:06,480 Speaker 4: right when it comes down to the knowledge of fish, right. 239 00:13:06,600 --> 00:13:09,760 Speaker 4: You know, seafood itself, you know, it's not when you're 240 00:13:09,760 --> 00:13:11,240 Speaker 4: buying commercial seafood, you're not. 241 00:13:11,200 --> 00:13:12,240 Speaker 5: Buying it from the water. 242 00:13:12,520 --> 00:13:16,040 Speaker 4: It's probably about fourteen days old actually, which is why 243 00:13:16,120 --> 00:13:18,480 Speaker 4: sometimes some seafood is not handled correctly. It doesn't have 244 00:13:18,520 --> 00:13:21,840 Speaker 4: a long lifespan in your fridge. But you know, when 245 00:13:21,880 --> 00:13:24,600 Speaker 4: you catch a fish, it goes through a rigor mortis 246 00:13:24,640 --> 00:13:27,000 Speaker 4: phase which then a lactic acid gets built up, put 247 00:13:27,040 --> 00:13:29,400 Speaker 4: into the muscle, gets really sour and it's bent and 248 00:13:29,400 --> 00:13:32,760 Speaker 4: it's really tough. But there's a relax period of about 249 00:13:33,080 --> 00:13:34,840 Speaker 4: you know, probably three to four days before it comes 250 00:13:34,880 --> 00:13:37,640 Speaker 4: out of that, and then you know there's there's another 251 00:13:37,679 --> 00:13:40,080 Speaker 4: grace period of whether it's wet aging or dry aging 252 00:13:40,440 --> 00:13:41,840 Speaker 4: for another five ten days. 253 00:13:41,880 --> 00:13:43,720 Speaker 5: So it's it's a unique thing. 254 00:13:43,960 --> 00:13:47,400 Speaker 4: But I mean if you look at boats, boats economically 255 00:13:47,480 --> 00:13:50,680 Speaker 4: couldn't go out day of day back, right, Yeah, Like 256 00:13:50,760 --> 00:13:53,000 Speaker 4: you do that for bluefintuna, some big tennis because you're 257 00:13:53,000 --> 00:13:55,360 Speaker 4: getting you know, the twenty three to twenty nine to 258 00:13:55,400 --> 00:13:58,280 Speaker 4: thirty dollars a pound, but you know you can't afford 259 00:13:58,320 --> 00:14:00,280 Speaker 4: that on a daily basis, right, So you when you're 260 00:14:00,280 --> 00:14:02,920 Speaker 4: looking at seafood that's at that lower price point. 261 00:14:03,160 --> 00:14:04,640 Speaker 5: I mean these boats are going out. 262 00:14:04,559 --> 00:14:07,320 Speaker 4: For a week to a month, sure, Yeah, and they're 263 00:14:07,360 --> 00:14:09,400 Speaker 4: heart packing things on ice and then bringing it back 264 00:14:09,400 --> 00:14:12,320 Speaker 4: to port and then fabricating and getting to the restaurant. 265 00:14:12,360 --> 00:14:14,160 Speaker 4: So it's not a bad thing. It's not something to 266 00:14:14,160 --> 00:14:17,680 Speaker 4: be afraid of. It's just the acknowledgement of something that's 267 00:14:17,720 --> 00:14:20,520 Speaker 4: gone bad. Right, There's things that could last for a 268 00:14:20,560 --> 00:14:23,440 Speaker 4: long time in the refrigerator. But once you start seeing 269 00:14:23,600 --> 00:14:26,520 Speaker 4: if there's like an introduction of bad bacteria too, you 270 00:14:26,560 --> 00:14:29,320 Speaker 4: touch it. Your hands are probably the dirtiest part. Right, 271 00:14:30,440 --> 00:14:34,400 Speaker 4: you touch something, it could go to that decay phase 272 00:14:34,480 --> 00:14:36,280 Speaker 4: within days, or it could sit there and if you 273 00:14:36,320 --> 00:14:38,480 Speaker 4: didn't touch it could sit there for maybe a week. 274 00:14:38,920 --> 00:14:42,520 Speaker 2: Sure, sure, No, I mean the entire history of food 275 00:14:42,600 --> 00:14:45,120 Speaker 2: is just trying to figure out what's the good way 276 00:14:45,120 --> 00:14:47,040 Speaker 2: of letting things spoil and the bad way of letting 277 00:14:47,080 --> 00:14:49,560 Speaker 2: things spoil. We talk all the time on the show 278 00:14:49,560 --> 00:14:52,160 Speaker 2: about bacteria poop and how exciting it is, how it 279 00:14:52,240 --> 00:14:57,120 Speaker 2: like leads to all of our favorite foods. Basically, you 280 00:14:57,600 --> 00:15:01,640 Speaker 2: mentioned you mentioned wet aging. Can can you guys talk 281 00:15:01,640 --> 00:15:03,520 Speaker 2: a little bit about the differences between wet aging and 282 00:15:03,560 --> 00:15:05,200 Speaker 2: dry aging. Are you trying any wet aging in the. 283 00:15:05,240 --> 00:15:05,880 Speaker 3: Kitchen or. 284 00:15:07,720 --> 00:15:09,760 Speaker 6: Well, I mean, up until now, that's all we've been doing. 285 00:15:10,640 --> 00:15:12,240 Speaker 5: That's what most people. 286 00:15:11,920 --> 00:15:14,560 Speaker 6: Do on the planet. Everything is pretty much wet age. 287 00:15:14,560 --> 00:15:17,880 Speaker 6: When it comes to seafood, you get it packed on ice, 288 00:15:17,920 --> 00:15:19,640 Speaker 6: you put it in the walk in the humidity is 289 00:15:19,720 --> 00:15:23,240 Speaker 6: very high. You know it's packed on ice still, So 290 00:15:23,480 --> 00:15:25,560 Speaker 6: the dry aging is just the reverse of that. 291 00:15:25,640 --> 00:15:26,320 Speaker 5: The minute that we. 292 00:15:26,760 --> 00:15:30,200 Speaker 6: Get the fish, we remove the scales because that's where 293 00:15:30,240 --> 00:15:33,120 Speaker 6: a lot of the bacteria grows. And then from there 294 00:15:33,360 --> 00:15:35,720 Speaker 6: we want we don't want any water to touch it, 295 00:15:35,800 --> 00:15:38,240 Speaker 6: the least amount of fresh water, salt, whatever it is 296 00:15:38,280 --> 00:15:40,720 Speaker 6: to touch it, and then go into the dryage lockers. 297 00:15:40,760 --> 00:15:42,520 Speaker 6: So I mean wet age is just the opposite of that. 298 00:15:42,600 --> 00:15:46,280 Speaker 6: You still, like Chef Chris has spoken about you, you 299 00:15:46,640 --> 00:15:48,760 Speaker 6: don't want to eat the fish right after catching it, 300 00:15:48,880 --> 00:15:52,000 Speaker 6: so you want it to relax, let the rigamortis take effect, 301 00:15:52,120 --> 00:15:55,480 Speaker 6: go through that process, and so wet aging is just 302 00:15:55,520 --> 00:15:57,560 Speaker 6: basically the fish that's sitting in your walking for a 303 00:15:57,600 --> 00:15:59,960 Speaker 6: couple of days prior to you serving it or deciding 304 00:16:00,040 --> 00:16:02,160 Speaker 6: to serve it. 305 00:16:02,200 --> 00:16:06,120 Speaker 2: Is there anything I mean, this this is all super fascinating. 306 00:16:06,160 --> 00:16:07,440 Speaker 3: Is there anything else that you guys are. 307 00:16:07,320 --> 00:16:12,680 Speaker 2: Doing right now that you just are bursting to speak about? Uh? 308 00:16:14,440 --> 00:16:17,040 Speaker 4: Yeah, I mean there's there's nothing. Stages that we're going 309 00:16:17,080 --> 00:16:19,760 Speaker 4: through here. This is one of the programs we're introducing. 310 00:16:19,880 --> 00:16:24,040 Speaker 4: We're also trying to create something if we if we 311 00:16:24,120 --> 00:16:27,560 Speaker 4: do if it, if it turns out, we'll have a 312 00:16:27,600 --> 00:16:31,880 Speaker 4: pretty interesting new hot, new look for a hot shellfish plateau, 313 00:16:32,040 --> 00:16:34,160 Speaker 4: which you know is a big thing in a lot 314 00:16:34,160 --> 00:16:37,400 Speaker 4: of seafood restaurants, steakhouses. So we're working on a very 315 00:16:37,480 --> 00:16:41,200 Speaker 4: unique with a fabricator in town to design kind of 316 00:16:41,200 --> 00:16:47,040 Speaker 4: a five element, different heat source element hot shellfish plateau. Uh. 317 00:16:47,720 --> 00:16:51,320 Speaker 4: It's it's in the very very beginning stages. Of course, 318 00:16:51,320 --> 00:16:53,440 Speaker 4: we're very positive about it, so we think we're gonna 319 00:16:53,480 --> 00:16:57,720 Speaker 4: do it, but there's well we'll see, we're gonna go 320 00:16:57,760 --> 00:16:59,880 Speaker 4: through we got we actually got this device made it. 321 00:17:00,000 --> 00:17:00,640 Speaker 5: It's beautiful. 322 00:17:01,280 --> 00:17:04,360 Speaker 4: It's really heavy, but it's beautiful and and we'll go 323 00:17:04,400 --> 00:17:06,480 Speaker 4: through a testing in the next couple of weeks, so 324 00:17:06,520 --> 00:17:09,959 Speaker 4: hopefully well we'll have that to launch as well. I mean, 325 00:17:10,000 --> 00:17:12,520 Speaker 4: the restaurant's going through a little look and feel in 326 00:17:12,520 --> 00:17:16,200 Speaker 4: the in the dining room change, some rugs, channeliers, some 327 00:17:16,280 --> 00:17:20,479 Speaker 4: color schemes, and new tabletops. So it's it's not going 328 00:17:20,560 --> 00:17:24,080 Speaker 4: to be a super brand new relauncher, redevelopment of a concept. 329 00:17:24,080 --> 00:17:25,320 Speaker 5: It's just kind of repositioning. 330 00:17:25,400 --> 00:17:28,080 Speaker 4: So we're just freshening up something that's been there for 331 00:17:28,119 --> 00:17:31,800 Speaker 4: a very long time, very successful and the men you'll 332 00:17:31,840 --> 00:17:34,280 Speaker 4: have a whole little different look and feel. But the 333 00:17:34,400 --> 00:17:38,240 Speaker 4: dry aging process is really what we're going to showcase. 334 00:17:38,320 --> 00:17:41,080 Speaker 4: And you know, we started with tuna, but we're heading 335 00:17:41,119 --> 00:17:43,040 Speaker 4: into other elements of it as well. 336 00:17:43,119 --> 00:17:44,000 Speaker 5: So we're heading. 337 00:17:43,760 --> 00:17:46,320 Speaker 4: Into you know, trying to trying to figure out that 338 00:17:46,400 --> 00:17:49,840 Speaker 4: balance of like is it better to dry age something 339 00:17:49,880 --> 00:17:52,400 Speaker 4: that's super high in fact content, or is it better 340 00:17:52,400 --> 00:17:54,920 Speaker 4: to dry age something that's low, right, you know, with 341 00:17:55,040 --> 00:17:57,760 Speaker 4: these new techniques come out, there's you know, you could 342 00:17:57,800 --> 00:18:01,000 Speaker 4: say the same thing I'm about. When it came out, right, 343 00:18:01,000 --> 00:18:03,320 Speaker 4: everyone had their own opinion about it, which is what 344 00:18:03,359 --> 00:18:05,639 Speaker 4: we do as chefs. So we take something like, Okay, 345 00:18:05,640 --> 00:18:08,399 Speaker 4: well that's an interesting theory, but I don't agree with 346 00:18:08,520 --> 00:18:09,440 Speaker 4: this point of this theory. 347 00:18:09,520 --> 00:18:10,560 Speaker 5: Let me try it my way. 348 00:18:10,640 --> 00:18:13,679 Speaker 4: And so we're trying to figure out what age is 349 00:18:13,720 --> 00:18:16,919 Speaker 4: better fish that's lean or a fish that's that's heavy 350 00:18:16,920 --> 00:18:20,120 Speaker 4: in fact content. So that's going to be our next challenge. 351 00:18:20,119 --> 00:18:22,920 Speaker 4: So we're looking at you know, items like salmon, mackerel. 352 00:18:23,480 --> 00:18:25,720 Speaker 4: David wants to go, you know, with haliban and some 353 00:18:25,800 --> 00:18:29,600 Speaker 4: other shellfish items that we're going to just go and 354 00:18:29,600 --> 00:18:32,639 Speaker 4: and that's that's the fun process of discovery and what 355 00:18:32,720 --> 00:18:36,040 Speaker 4: we do. You know, we we understand as culinarians. You know, 356 00:18:36,119 --> 00:18:38,400 Speaker 4: if we have ten ideas, three of them might be great, 357 00:18:38,600 --> 00:18:41,560 Speaker 4: seven of them might not be great. So we have 358 00:18:41,640 --> 00:18:44,639 Speaker 4: to find that balance. Failure is a part of our progression. 359 00:18:44,720 --> 00:18:47,679 Speaker 4: You know, I tell these chefs all the time, you know, 360 00:18:47,840 --> 00:18:50,040 Speaker 4: I want you guys to be innovators and creators. 361 00:18:50,119 --> 00:18:51,880 Speaker 5: But you know, don't be afraid of failure. 362 00:18:52,080 --> 00:18:54,000 Speaker 4: You know, if you're if you're afraid of failure, then 363 00:18:54,080 --> 00:18:55,360 Speaker 4: you'll never be an innovator. 364 00:18:55,520 --> 00:18:55,720 Speaker 5: Right. 365 00:18:55,800 --> 00:18:57,800 Speaker 4: And if you're not failing, then I'm going to say 366 00:18:57,840 --> 00:18:58,920 Speaker 4: you're not pushing hard enough. 367 00:18:59,000 --> 00:18:59,160 Speaker 5: Right. 368 00:18:59,640 --> 00:19:03,080 Speaker 4: So that's that's kind of the take I'm taking because 369 00:19:03,200 --> 00:19:06,439 Speaker 4: you know, I'm pruly new to the team, but I'm not. 370 00:19:07,200 --> 00:19:08,800 Speaker 4: If you look at the wind the win is is 371 00:19:09,280 --> 00:19:13,240 Speaker 4: an amazing place, an amazing resort, and I'm looking at well, 372 00:19:13,240 --> 00:19:15,880 Speaker 4: what's today, and what's five years, what's ten years down 373 00:19:15,880 --> 00:19:20,120 Speaker 4: the line. I'm not trying to there's nothing to fix here, right, 374 00:19:20,240 --> 00:19:24,760 Speaker 4: It's really about okay, so there's something. It's just looking 375 00:19:24,800 --> 00:19:27,680 Speaker 4: towards that future aspect. So you know, that's what we're doing. 376 00:19:27,920 --> 00:19:30,359 Speaker 4: We're trying to introduce new techniques here, get these chefs 377 00:19:30,359 --> 00:19:34,240 Speaker 4: having fun with food again, because Vegas is, in my opinion, 378 00:19:34,400 --> 00:19:36,840 Speaker 4: it's turned It's evolved to be more than a gaming town. 379 00:19:36,920 --> 00:19:39,720 Speaker 5: This is an ultimate entertainment town and food is entertainment. 380 00:19:40,880 --> 00:19:41,360 Speaker 3: Absolutely. 381 00:19:41,440 --> 00:19:43,520 Speaker 2: Yeah, keep keeping it, keeping it fresh or keeping it 382 00:19:43,880 --> 00:19:44,679 Speaker 2: carefully aged. 383 00:19:44,880 --> 00:19:48,920 Speaker 3: Yeah. 384 00:19:49,080 --> 00:19:51,960 Speaker 1: We have some more of our interview, but first we 385 00:19:52,040 --> 00:19:55,520 Speaker 1: have one more group break for work from our sponsors. 386 00:20:03,640 --> 00:20:09,840 Speaker 2: And we're back. Thank you sponsors, and back to the interview. 387 00:20:10,400 --> 00:20:13,000 Speaker 2: I've been hogging the microphone this entire time. Annie, Do 388 00:20:13,040 --> 00:20:13,720 Speaker 2: you have anything to. 389 00:20:15,160 --> 00:20:15,360 Speaker 6: No? 390 00:20:15,440 --> 00:20:17,760 Speaker 1: I would just say we last night we went to 391 00:20:17,840 --> 00:20:19,840 Speaker 1: lakeside and it was delicious and it was so hard 392 00:20:19,840 --> 00:20:22,080 Speaker 1: to choose jeers from everything. 393 00:20:22,600 --> 00:20:24,639 Speaker 3: Yeah, we were only three humans, but we did what 394 00:20:24,800 --> 00:20:25,120 Speaker 3: we could. 395 00:20:25,160 --> 00:20:28,560 Speaker 1: We did what we could. Delicious. 396 00:20:28,600 --> 00:20:31,560 Speaker 2: It was Yes, thank you, Thank you so much. Is 397 00:20:31,600 --> 00:20:35,360 Speaker 2: there anything that we didn't ask that we should have? 398 00:20:36,000 --> 00:20:37,840 Speaker 2: Is there is there anything that you would that you 399 00:20:37,840 --> 00:20:42,000 Speaker 2: would like to speak to? Sorry, that's really big, that's like, yeah, 400 00:20:42,280 --> 00:20:43,560 Speaker 2: I mean like, how's your dog doing? 401 00:20:43,600 --> 00:20:44,080 Speaker 5: I don't. 402 00:20:46,160 --> 00:20:47,080 Speaker 3: Know if anyone has a dog? 403 00:20:48,720 --> 00:20:48,960 Speaker 5: Three? 404 00:20:52,600 --> 00:20:56,639 Speaker 2: Uh, you just said the the win is a large place. 405 00:20:56,760 --> 00:20:58,120 Speaker 2: You have a lot of jobs to do. 406 00:20:59,040 --> 00:21:00,480 Speaker 3: How many venues do you have in here? 407 00:21:01,320 --> 00:21:02,600 Speaker 5: M hmm, that's interesting. 408 00:21:04,040 --> 00:21:07,000 Speaker 4: I think it's around twenty seven. Yeah, last time I checked, 409 00:21:07,000 --> 00:21:08,840 Speaker 4: it was twenty eight total F and B. But not 410 00:21:08,960 --> 00:21:10,720 Speaker 4: all of them serve food. 411 00:21:11,400 --> 00:21:16,000 Speaker 2: Okay, so some of them are just cocktails under uh Marina. 412 00:21:16,119 --> 00:21:19,439 Speaker 4: Yeah, some one or two or third party relationships, but 413 00:21:19,640 --> 00:21:23,560 Speaker 4: other than that, they're it's primary. We look at about 414 00:21:23,560 --> 00:21:27,920 Speaker 4: eighteen as a primary number of the venue side before 415 00:21:27,960 --> 00:21:30,080 Speaker 4: you get into cater ring, banquets, and et cetera. So 416 00:21:30,200 --> 00:21:33,440 Speaker 4: there's a really great balance of casual and fine dining 417 00:21:33,520 --> 00:21:38,199 Speaker 4: restaurants here. Every restaurant has an executive chef. So, you know, 418 00:21:38,560 --> 00:21:41,320 Speaker 4: I have eighteen of David's. 419 00:21:42,240 --> 00:21:47,160 Speaker 5: There's only one of me. Of course he only wants 420 00:21:48,280 --> 00:21:48,639 Speaker 5: one of me. 421 00:21:50,000 --> 00:21:53,119 Speaker 4: So and it's you know, they're all uniquely talented, you know, 422 00:21:53,160 --> 00:21:55,920 Speaker 4: and that's the beauty about you know, this this hotel 423 00:21:56,000 --> 00:21:58,880 Speaker 4: over others, right, I mean, I'm not I don't want 424 00:21:58,880 --> 00:22:01,159 Speaker 4: to talk down to it, but we primarily have our 425 00:22:01,240 --> 00:22:03,600 Speaker 4: chefs here on property on the twenty four our well, 426 00:22:03,760 --> 00:22:10,919 Speaker 4: let's say every every day, right, but you know what 427 00:22:10,960 --> 00:22:12,480 Speaker 4: you're getting, right, So if you come here, you go 428 00:22:12,520 --> 00:22:14,800 Speaker 4: to Lakeside, you go to sw you go to Delilah's, 429 00:22:14,880 --> 00:22:16,159 Speaker 4: you know the chef is going to be there at 430 00:22:16,200 --> 00:22:17,080 Speaker 4: least five days a week. 431 00:22:17,160 --> 00:22:17,359 Speaker 5: You know. 432 00:22:17,400 --> 00:22:20,240 Speaker 4: Some of the relationships in this town are rented relationships 433 00:22:20,280 --> 00:22:21,720 Speaker 4: we like to call and they might be there once 434 00:22:21,760 --> 00:22:25,280 Speaker 4: a year, once a quarter. But uniquely different for the 435 00:22:25,320 --> 00:22:28,680 Speaker 4: win is if you really truly love a restaurant here, 436 00:22:28,760 --> 00:22:33,160 Speaker 4: that chef is here running the restaurant, you know, creating 437 00:22:33,280 --> 00:22:36,520 Speaker 4: and consistent control, which is you know, the secret to 438 00:22:36,560 --> 00:22:40,240 Speaker 4: our success, for anyone's success is the consistency of greatness. 439 00:22:40,280 --> 00:22:44,320 Speaker 4: So that's that's that's the best part, right, That's here 440 00:22:44,440 --> 00:22:48,240 Speaker 4: we have all this amazing talent that's by far could 441 00:22:48,320 --> 00:22:51,840 Speaker 4: challenge the Michelin ratings, the Beard you know, Woinden Beard Awards, 442 00:22:51,840 --> 00:22:55,480 Speaker 4: and and that's you know, that's our mission, right, My 443 00:22:55,600 --> 00:22:57,800 Speaker 4: mission is to get get the world and to know 444 00:22:57,960 --> 00:23:03,000 Speaker 4: our chefs. So we're we're definitely pushing forward on marketing plans, 445 00:23:03,040 --> 00:23:06,280 Speaker 4: pr plans to really get these guys known and then 446 00:23:06,320 --> 00:23:08,280 Speaker 4: build more recognition here. 447 00:23:08,800 --> 00:23:11,000 Speaker 5: Yeah, more draw to come to the wind. 448 00:23:12,520 --> 00:23:13,240 Speaker 3: Right yeah. 449 00:23:13,800 --> 00:23:16,879 Speaker 2: No. And it is like, like genuinely I need to 450 00:23:16,920 --> 00:23:19,960 Speaker 2: emphasize that, like some of the meals that we've had 451 00:23:20,119 --> 00:23:24,240 Speaker 2: over this this whirlwind of a visit have just been 452 00:23:24,320 --> 00:23:26,639 Speaker 2: like we've had these moments where we've just been like 453 00:23:26,680 --> 00:23:29,480 Speaker 2: sitting at a dinner table and like have that bite 454 00:23:29,520 --> 00:23:33,600 Speaker 2: of food and have that moment where we're just like, oh, 455 00:23:33,640 --> 00:23:35,399 Speaker 2: like this is what food can be. Like this is 456 00:23:35,480 --> 00:23:38,080 Speaker 2: and especially like during the pandemic, like I feel like 457 00:23:38,160 --> 00:23:40,399 Speaker 2: we haven't had the opportunity to have that kind of 458 00:23:40,440 --> 00:23:41,159 Speaker 2: meal that often. 459 00:23:41,320 --> 00:23:43,879 Speaker 3: So it's it's really nice. 460 00:23:44,800 --> 00:23:48,240 Speaker 5: Well, you can come back anytime, thank you. 461 00:23:49,320 --> 00:23:52,520 Speaker 2: I think we're contractually obligated too, so we probably will. 462 00:23:54,280 --> 00:23:56,239 Speaker 2: That's that's wild and like and like right, Like, I 463 00:23:56,240 --> 00:23:58,600 Speaker 2: feel like it's hard to if you're not in the industry, 464 00:23:58,600 --> 00:24:02,520 Speaker 2: it's hard to understand what volume is for a restaurant, 465 00:24:02,520 --> 00:24:04,679 Speaker 2: for a normal mom and pop down the street, you know, 466 00:24:04,840 --> 00:24:07,240 Speaker 2: let alone, Like, do you have some of those numbers 467 00:24:07,280 --> 00:24:09,840 Speaker 2: in your head? Like can you speak to the ridiculous 468 00:24:10,640 --> 00:24:11,720 Speaker 2: volume that you guys do? 469 00:24:12,680 --> 00:24:17,400 Speaker 4: Yes, the volume is is pretty it's ever growing. Right, 470 00:24:17,480 --> 00:24:19,639 Speaker 4: So if you look back eighteen years ago when the 471 00:24:19,680 --> 00:24:22,239 Speaker 4: wind was you know, built and created, and you know, 472 00:24:22,480 --> 00:24:24,520 Speaker 4: I think it was four or five years after Encore 473 00:24:24,600 --> 00:24:28,239 Speaker 4: was added to it. But you're looking at you know 474 00:24:29,000 --> 00:24:32,400 Speaker 4: what the founding fathers of this hotel, of this resort, 475 00:24:32,480 --> 00:24:34,760 Speaker 4: they never thought they would be doing the numbers were 476 00:24:34,760 --> 00:24:36,880 Speaker 4: doing today. So you know, a lot of our kitchens 477 00:24:37,440 --> 00:24:39,680 Speaker 4: are built around you know, doing two hundred and three 478 00:24:39,760 --> 00:24:42,359 Speaker 4: hundred covers and I think most of our restaurants are 479 00:24:42,400 --> 00:24:44,800 Speaker 4: pushing six seven, eight hundred covers now. So you can 480 00:24:44,920 --> 00:24:49,200 Speaker 4: see from a cover count standpoint, how it's grown over 481 00:24:49,240 --> 00:24:54,080 Speaker 4: the eighteen years. You know, it's it's remarkable that a 482 00:24:54,160 --> 00:24:56,959 Speaker 4: brand could be almost timeless, right, And that's what when 483 00:24:57,000 --> 00:24:59,520 Speaker 4: you look at the wind, you see it, you know 484 00:24:59,560 --> 00:25:01,760 Speaker 4: around the world. Well, it's just like a timeless place 485 00:25:01,800 --> 00:25:04,520 Speaker 4: and it could just keep growing and growing. And you know, 486 00:25:04,600 --> 00:25:07,520 Speaker 4: the operators struggle with it, like any operator would who's 487 00:25:07,560 --> 00:25:09,359 Speaker 4: you know, would come in doing three hundred covers and 488 00:25:09,359 --> 00:25:11,320 Speaker 4: then all of a sudden pushing doing you know, five 489 00:25:11,359 --> 00:25:11,720 Speaker 4: to six. 490 00:25:11,760 --> 00:25:12,920 Speaker 5: It's not an easy thing. 491 00:25:14,359 --> 00:25:16,960 Speaker 4: But you know, I always look at take right side 492 00:25:17,000 --> 00:25:18,879 Speaker 4: out of it, because I understand how hard it is 493 00:25:18,920 --> 00:25:21,680 Speaker 4: to run restaurant's been there. But you know, the right 494 00:25:21,720 --> 00:25:23,960 Speaker 4: side is you're popular, right, you know. I mean it's 495 00:25:23,960 --> 00:25:25,560 Speaker 4: better to be in a busy restaurant. 496 00:25:25,160 --> 00:25:27,240 Speaker 3: Than a slow It's a good problem to have. 497 00:25:27,359 --> 00:25:27,520 Speaker 6: Yeah. 498 00:25:28,359 --> 00:25:31,199 Speaker 1: So one thing last night when we were at the 499 00:25:31,240 --> 00:25:34,199 Speaker 1: restaurant at Lake Side, one thing we ran into that 500 00:25:34,240 --> 00:25:38,679 Speaker 1: we have loved is that passion from a chef came 501 00:25:38,760 --> 00:25:40,800 Speaker 1: up and was like, oh my gosh, do you like this? 502 00:25:41,040 --> 00:25:43,520 Speaker 1: Let me tell you the story behind it. And it 503 00:25:43,560 --> 00:25:46,920 Speaker 1: was just it's just so wonderful to see people doing 504 00:25:46,960 --> 00:25:51,480 Speaker 1: something that they like and feeling proud of it. And 505 00:25:51,520 --> 00:25:54,199 Speaker 1: then before this I heard I overheard you two talking 506 00:25:54,200 --> 00:25:58,680 Speaker 1: about Instagram and like finding this like donut sandwich and 507 00:25:58,720 --> 00:26:04,520 Speaker 1: stuff like that. Do you like for you, how does 508 00:26:04,560 --> 00:26:07,400 Speaker 1: that manifest that like passion and like planning of your 509 00:26:07,440 --> 00:26:09,680 Speaker 1: menu and what you decide to put on there. 510 00:26:10,520 --> 00:26:13,520 Speaker 6: So for me, I mean it's an evolution for sure. 511 00:26:13,560 --> 00:26:15,359 Speaker 6: I mean I've been doing this for twenty five years 512 00:26:15,359 --> 00:26:18,320 Speaker 6: and I think that I've drawn inspiration from all over 513 00:26:19,359 --> 00:26:21,960 Speaker 6: and I think as I'm getting older as a chef 514 00:26:22,000 --> 00:26:24,520 Speaker 6: and a little bit more experience, I'm looking for new 515 00:26:24,600 --> 00:26:29,520 Speaker 6: avenues to get inspired. Yes, Instagram is obviously a great tool. 516 00:26:29,680 --> 00:26:31,879 Speaker 6: It's not just a social platform, but also you can 517 00:26:31,920 --> 00:26:34,080 Speaker 6: do research. You know how things are being plated, what 518 00:26:34,080 --> 00:26:37,320 Speaker 6: are the trends going on, things like that, So I 519 00:26:37,359 --> 00:26:39,600 Speaker 6: definitely do draw from that. For me, it's more about 520 00:26:39,640 --> 00:26:42,760 Speaker 6: an ingredient. If I see an ingredient in a grocery 521 00:26:42,760 --> 00:26:45,800 Speaker 6: store or at a farmer's market, that's really where I 522 00:26:46,200 --> 00:26:48,879 Speaker 6: try and take that and say, hey, how can I 523 00:26:48,920 --> 00:26:51,520 Speaker 6: manipulate this either the least amount possible and make it 524 00:26:51,560 --> 00:26:55,560 Speaker 6: amazing or do something really cool with it. So for me, 525 00:26:55,640 --> 00:26:58,880 Speaker 6: it's more about the ingredients. I think that really get 526 00:26:58,960 --> 00:27:02,840 Speaker 6: me to challenge myself and do something I haven't done before. 527 00:27:03,440 --> 00:27:07,439 Speaker 6: So yeah, that is I'm more ingredient driven, and I 528 00:27:07,480 --> 00:27:10,960 Speaker 6: think Chef pushes me. It pushes my boundaries for sure, 529 00:27:11,760 --> 00:27:15,239 Speaker 6: because he's got his fingertips on, you know, everything going on, 530 00:27:15,320 --> 00:27:16,520 Speaker 6: and he's like, hey, what do you think about this? 531 00:27:16,520 --> 00:27:18,359 Speaker 6: Hey what do you think about this? Hey what have 532 00:27:18,400 --> 00:27:20,360 Speaker 6: you tried to do this? Or you know, hey that's 533 00:27:20,440 --> 00:27:22,959 Speaker 6: not good enough? You know, which is his job totally. 534 00:27:24,080 --> 00:27:26,160 Speaker 6: So yeah, I think I get inspiration from from him 535 00:27:26,600 --> 00:27:29,240 Speaker 6: and then obviously the ingredients that that I'm able to get. 536 00:27:30,359 --> 00:27:30,560 Speaker 5: You know. 537 00:27:30,640 --> 00:27:35,040 Speaker 4: It's interesting thing about and I'm not sure, Well it's 538 00:27:35,040 --> 00:27:37,399 Speaker 4: for chefs, but maybe for you know, a lot of 539 00:27:37,400 --> 00:27:40,480 Speaker 4: the public. You know, chef will go through an entire 540 00:27:40,640 --> 00:27:44,480 Speaker 4: career and they might have an one, maybe two aha moments, 541 00:27:44,560 --> 00:27:48,040 Speaker 4: right where a moment is basically you just created a profile, 542 00:27:48,200 --> 00:27:50,600 Speaker 4: you created a technique, you did something that no one's 543 00:27:50,600 --> 00:27:54,320 Speaker 4: ever done. It's very very very hard in our industry 544 00:27:54,440 --> 00:27:57,199 Speaker 4: to sit there and say, well, you're just a complete 545 00:27:57,240 --> 00:27:59,600 Speaker 4: innovating and come up all these great amazing things. Right, 546 00:27:59,680 --> 00:28:03,760 Speaker 4: it doesn't work that way. You know what David is correct. 547 00:28:03,800 --> 00:28:07,160 Speaker 4: You know, our passion needs to be around ingredients right, 548 00:28:07,200 --> 00:28:10,120 Speaker 4: and the technique and the excellent technique and the consistency. 549 00:28:10,240 --> 00:28:11,760 Speaker 5: So will you come into a restaurant. 550 00:28:12,160 --> 00:28:14,240 Speaker 4: Our job is the source, you know, whether it's the 551 00:28:14,240 --> 00:28:17,280 Speaker 4: best seafood, the best steaks, and then cook them perfectly 552 00:28:17,400 --> 00:28:20,160 Speaker 4: and season them perfectly. That's the challenge, that's the consistency 553 00:28:20,200 --> 00:28:23,840 Speaker 4: side of it. But to be that true like aha moment, 554 00:28:25,040 --> 00:28:27,560 Speaker 4: it doesn't happen on a regular basis. And like I said, 555 00:28:27,760 --> 00:28:29,800 Speaker 4: if you're lucky, if you get one in your career 556 00:28:29,880 --> 00:28:32,840 Speaker 4: or two in your career. So, you know, just being 557 00:28:32,920 --> 00:28:37,040 Speaker 4: inspired by the you know, the global culinary community. 558 00:28:36,560 --> 00:28:38,560 Speaker 5: Is what we need to do, right, and we all 559 00:28:38,560 --> 00:28:39,400 Speaker 5: inspire each other. 560 00:28:39,440 --> 00:28:43,920 Speaker 4: And if someone is let's say, arrogant or not secure 561 00:28:44,000 --> 00:28:45,720 Speaker 4: enough to sit there and say, oh yeah, you took 562 00:28:45,760 --> 00:28:48,560 Speaker 4: my idea whatever, I could prove the fact that idea 563 00:28:48,640 --> 00:28:51,600 Speaker 4: has been around for years. Right, It's not about that. 564 00:28:51,720 --> 00:28:54,760 Speaker 4: It's just about enjoying what you're doing. You know, you 565 00:28:54,880 --> 00:28:58,240 Speaker 4: mentioned passion, and you mentioned you know that's what drives us, 566 00:28:58,320 --> 00:29:00,000 Speaker 4: that's what drives you to come to work every day. 567 00:29:00,120 --> 00:29:02,920 Speaker 5: Right. Without that passion, this industry will just eat you up. 568 00:29:04,880 --> 00:29:07,680 Speaker 3: Oh yeah, thank. 569 00:29:07,480 --> 00:29:14,360 Speaker 1: You, thank you so much, thank you, And this brings 570 00:29:14,440 --> 00:29:18,240 Speaker 1: us to the end of our first round of Las 571 00:29:18,320 --> 00:29:19,040 Speaker 1: Vegas interviews. 572 00:29:19,040 --> 00:29:24,440 Speaker 2: We are going back hypothetically in October to hypothetically interview 573 00:29:24,600 --> 00:29:25,480 Speaker 2: a bunch more people. 574 00:29:26,280 --> 00:29:29,920 Speaker 3: Yes, so, uh look looking forward to all of that. 575 00:29:30,760 --> 00:29:35,440 Speaker 1: Yes, and we're also going this week. We're going to 576 00:29:35,920 --> 00:29:39,040 Speaker 1: the iHeartRadio Music Festival in Las Vegas. We're going to 577 00:29:39,120 --> 00:29:41,800 Speaker 1: be recording some live podcasts there. Lauren is joining me 578 00:29:41,920 --> 00:29:44,040 Speaker 1: for stuff whe never told you. I really appreciate it. 579 00:29:44,040 --> 00:29:48,320 Speaker 1: We're going to talk about the X Files. Great, We're 580 00:29:48,320 --> 00:29:50,920 Speaker 1: going to do an episode for Saver. Lauren's going to 581 00:29:51,000 --> 00:29:52,040 Speaker 1: do some brain stuff. 582 00:29:52,080 --> 00:29:55,960 Speaker 2: So if you're around, yes, if you happen to be 583 00:29:56,080 --> 00:30:00,400 Speaker 2: in Las Vegas for right the iHeartRadio Music festiv It 584 00:30:00,520 --> 00:30:03,040 Speaker 2: is a September twenty second and twenty third. That's a 585 00:30:03,040 --> 00:30:07,920 Speaker 2: Friday and Saturday this year. Fingers crossed. You're hearing this 586 00:30:08,120 --> 00:30:10,000 Speaker 2: not after the fact, but who knows. I don't have 587 00:30:10,040 --> 00:30:12,880 Speaker 2: any control over when you listen to podcasts. But yeah, 588 00:30:12,880 --> 00:30:15,640 Speaker 2: if you're going to be there, you you should come say. Hey, 589 00:30:15,680 --> 00:30:18,440 Speaker 2: we're gonna be recording on Saturday. It's gonna be real weird, 590 00:30:18,560 --> 00:30:19,840 Speaker 2: and I think it's going to be great. 591 00:30:20,440 --> 00:30:26,680 Speaker 1: Yes, I think it will be I think and again, 592 00:30:27,000 --> 00:30:30,160 Speaker 1: if you happen to hear this, you probably won't. But 593 00:30:30,200 --> 00:30:32,320 Speaker 1: if you happen to hear it before we go and 594 00:30:32,400 --> 00:30:34,520 Speaker 1: you have any recommendations, let us know. 595 00:30:34,720 --> 00:30:37,080 Speaker 3: Oh always, yeah, always. 596 00:30:37,600 --> 00:30:40,920 Speaker 1: But we hope you enjoyed this. There will be more 597 00:30:41,480 --> 00:30:45,880 Speaker 1: in the meantime. We would love to hear from you. 598 00:30:45,880 --> 00:30:48,800 Speaker 1: You can email us at hello at saverrpod dot com. 599 00:30:48,920 --> 00:30:50,240 Speaker 3: We are also on social media. 600 00:30:50,360 --> 00:30:53,080 Speaker 2: You can find us on Twitter, Facebook, and Instagram at 601 00:30:53,240 --> 00:30:55,120 Speaker 2: safer pod and we do hope to hear from you. 602 00:30:55,560 --> 00:30:58,320 Speaker 2: Save is production of iHeartRadio. For more podcasts from my 603 00:30:58,360 --> 00:31:01,800 Speaker 2: Heart Radio, you can visit the iHeart video app, Apple Podcasts, 604 00:31:01,880 --> 00:31:04,520 Speaker 2: or wherever you listen to your favorite shows. Thanks as 605 00:31:04,560 --> 00:31:07,480 Speaker 2: always to our super producers Dylan Fagan and Andrew Howard. 606 00:31:07,720 --> 00:31:09,560 Speaker 2: Thanks to you for listening, and we hope that lots 607 00:31:09,600 --> 00:31:18,920 Speaker 2: more good things are coming your way.