WEBVTT - Garden to Table. . . and Cocktail Shaker 0:00:02.800 --> 0:00:04.800 A few days ago, the kids told us not to 0:00:04.800 --> 0:00:10.600 worry about dinner because they quote got it covered. It's 0:00:10.600 --> 0:00:13.640 a phrase that always makes me suspicious, and because I 0:00:13.680 --> 0:00:16.840 don't really trust them, I immediately walked into the kitchen 0:00:16.880 --> 0:00:19.599 to see what they were doing, and I've got to 0:00:19.640 --> 0:00:23.959 say I was genuinely impressed. There was a place card 0:00:23.960 --> 0:00:27.800 on the table written in red crayon that said reserved No. 0:00:28.200 --> 0:00:31.479 The s was backwards. There were also settings at the 0:00:31.480 --> 0:00:36.160 table and handwritten menus at every seat. I was expecting 0:00:36.200 --> 0:00:38.479 we might be getting a pile of gummy bears for dinner, 0:00:38.520 --> 0:00:42.680 served on four plates, but instead Ruby was barking orders 0:00:42.720 --> 0:00:45.880 and played in casadillas, and Henry stood over the range 0:00:45.920 --> 0:00:48.960 scrambling eggs. It's the sort of thing my sister and 0:00:48.960 --> 0:00:51.640 I used to do for our parents, and it's sweet 0:00:51.680 --> 0:00:54.240 to see them make signs for their kids cafe and 0:00:54.560 --> 0:00:58.360 hear all about the daily specials. But what's also fun 0:00:58.400 --> 0:01:01.160 to see is how much they've picked up from us. 0:01:01.520 --> 0:01:03.640 Over the summer. We taught our kids to make some 0:01:03.760 --> 0:01:07.760 simple foods, but also we plucked herbs from outside and 0:01:08.000 --> 0:01:10.760 made compound butters. We showed them how to throw a 0:01:10.760 --> 0:01:13.440 little mint into a sun tea and how to flip 0:01:13.440 --> 0:01:15.840 peppers on the grill and tear up some basil and 0:01:15.880 --> 0:01:19.000 garlic and toss it in just for a little extra flavor. 0:01:19.880 --> 0:01:23.400 These days, kids cafes probably the restaurant we frequent the most, 0:01:23.959 --> 0:01:26.480 and while it isn't exactly the farm to table places 0:01:26.520 --> 0:01:29.560 that we used to go to, with chefs coming around 0:01:29.600 --> 0:01:33.080 with celery ac and ramps and showing off all these 0:01:33.120 --> 0:01:35.399 fresh from the garden veggies before they toss them in 0:01:35.480 --> 0:01:39.160 some mouth watering dish, those memories have inspired us and 0:01:39.240 --> 0:01:42.560 as a family, we've been trying to cook with fresher ingredients. 0:01:42.600 --> 0:01:45.040 This week, I found myself looking out at our little 0:01:45.080 --> 0:01:48.760 patch of garden getting excited for the possibilities, and in 0:01:48.800 --> 0:01:50.760 some ways it makes me feel like a kid again, 0:01:51.280 --> 0:01:55.520 because I'm basically playing restaurant too, thinking of what I 0:01:55.560 --> 0:01:58.600 can grow to thrill my diners and elevate our meals, 0:01:59.160 --> 0:02:01.480 and of course what I can model into our mock 0:02:01.560 --> 0:02:09.160 tails from my patrons of all ages. Hey there, I'm 0:02:09.200 --> 0:02:12.120 Mongais Particular, co host of Part Time Genius, one of 0:02:12.120 --> 0:02:15.880 the founders of Mental Flaws, and this is Humans Growing Stuff, 0:02:16.040 --> 0:02:18.720 a collaboration from I Heart Radio and your friends at 0:02:18.760 --> 0:02:22.040 Miracle Grow. Our goal is to make this the most 0:02:22.120 --> 0:02:26.400 human show about plants you'll ever listen to. Along the way, 0:02:26.440 --> 0:02:29.480 we'll share inspiring stories, tips and tricks to nurture your 0:02:29.480 --> 0:02:32.359 plan addiction, and just enough science to make you sound 0:02:32.440 --> 0:02:35.040 like an expert. In today's episode, we're learning from the 0:02:35.080 --> 0:02:37.720 growers and shakers and the food and drink industry about 0:02:37.760 --> 0:02:40.680 how to turn your home cooked meals into a true 0:02:40.800 --> 0:02:43.720 garden to table dining experience. We'll hear from one of 0:02:43.760 --> 0:02:46.880 the top bartenders in Atlanta about why fresh ingredients from 0:02:46.880 --> 0:02:51.000 her community garden are an essential component to her handcrafted cocktails, 0:02:51.600 --> 0:02:54.600 and we'll also talk to an executive chef about how 0:02:54.639 --> 0:02:58.160 her farm to table restaurant gets super creative with the 0:02:58.200 --> 0:03:04.280 gardens seasonal offerings. So why don't we dive in chapter ten, 0:03:04.720 --> 0:03:10.799 Garden to Table and Cocktail Shaker A Molly, So, I 0:03:11.080 --> 0:03:13.000 heard you have a game from you today. I do. 0:03:13.760 --> 0:03:15.880 I am so excited to play this one. It's called 0:03:16.280 --> 0:03:20.240 Botanicals Behind the Booze. And what I'm gonna do is, 0:03:20.240 --> 0:03:22.840 I'm going to give you an alcohol, a liquor of 0:03:22.880 --> 0:03:27.480 some kind. I like the sound of that, and I 0:03:27.480 --> 0:03:29.239 want you to try to guess, and some of these 0:03:29.280 --> 0:03:31.560 I think are very common knowledge. Some will be easier 0:03:31.560 --> 0:03:33.799 than others. And I want you to tell me what 0:03:34.000 --> 0:03:39.320 plant that liquor is derived from. Are you ready? Yeah? Okay, 0:03:39.920 --> 0:03:46.520 first one, very very easy mescal. I don't I don't 0:03:46.520 --> 0:03:48.960 think I know what mescal comes from, or you said, 0:03:49.040 --> 0:03:52.760 or am I guessing the alcohol? Is the alcohol? Oh? 0:03:53.600 --> 0:03:57.160 I can tell you're not a big drinker, now, yeah, 0:03:57.360 --> 0:04:00.920 I'm not sure. So mescal, like to keep ela derives 0:04:01.000 --> 0:04:04.560 from the agave plant, Okay. I always think a gove 0:04:04.680 --> 0:04:07.040 looks a little bit like alo, like a gross between 0:04:07.160 --> 0:04:10.240 alo and a cactus sort of. Yeah, totally, and so 0:04:10.440 --> 0:04:12.760 um it utilizes so we also like, I'm sure you've 0:04:12.840 --> 0:04:15.800 used like a gave sweeteners and things, and that's what 0:04:15.840 --> 0:04:19.240 it is. It's basically they utilized sugars for fermentation and 0:04:19.279 --> 0:04:23.000 that's how they get both tequila and mescal. It is 0:04:23.000 --> 0:04:26.520 a succulent and it's commonly grown in the southwest region 0:04:26.560 --> 0:04:29.799 of the United States and northern Mexico, and that's where 0:04:29.839 --> 0:04:32.880 we see most mescal come from. That's amazing. Yeah, I'm 0:04:32.920 --> 0:04:34.800 not I'm not. I'm not a big tetcula drinker, but 0:04:35.000 --> 0:04:38.839 I wish. I wish i'd gotten that right. I know, 0:04:38.960 --> 0:04:40.800 I feel a little guilty now that I said. This 0:04:40.839 --> 0:04:45.240 one's easy. You'll get it, don't worry. The next one 0:04:45.400 --> 0:04:51.880 is gin jin Uh? Is there juniper engine? Yes? I 0:04:51.920 --> 0:04:54.760 don't actually know what jin is, what the main ingredient 0:04:54.800 --> 0:04:57.000 is gin is though. So the thing about jin is 0:04:57.040 --> 0:05:00.440 it's comprised of almost a dozen different botana close but 0:05:00.520 --> 0:05:04.320 the main, most common one that we know is juniper berries. 0:05:04.839 --> 0:05:07.640 And it's really interesting is like juniper berries obviously come 0:05:07.680 --> 0:05:11.600 from juniper trees, which are drought tolerant and actually are 0:05:11.640 --> 0:05:14.520 really helpful with preventing soil erosion, which I did not know. 0:05:15.360 --> 0:05:18.200 They always serve gin and tonics in India because it 0:05:18.360 --> 0:05:21.080 was that malaria drink, right, like the quine in was 0:05:21.080 --> 0:05:25.880 supposed to keep mosquitoes away or help with malaria. I've 0:05:25.880 --> 0:05:27.880 read that, Yeah, about like with the tonic water. Yeah, 0:05:28.480 --> 0:05:31.760 very interesting. There's a whole history of the gin and 0:05:31.839 --> 0:05:34.400 tonic that we could spend an entire episode going into 0:05:34.400 --> 0:05:38.200 to be Okay, are you ready for the next one? Yeah, definitely? 0:05:38.520 --> 0:05:43.680 All right Vermouth, Um, you're saying all these things that 0:05:43.720 --> 0:05:48.120 I know I have in my barb. What m I'm 0:05:48.160 --> 0:05:52.440 gonna say grapes. Yeah, so vermuth is a fortified wine. 0:05:52.520 --> 0:05:56.719 So it's basically white grape juice that's slightly fermented. And 0:05:56.800 --> 0:05:59.760 but the other thing is often is flavored with botanicals 0:05:59.800 --> 0:06:04.159 like cameramil or coriander or juniper, a lot like gin um. 0:06:05.040 --> 0:06:08.440 Sometimes you might find saffron or wormwood in it. You 0:06:08.440 --> 0:06:10.880 can utilize remooth in things like as we know, martini 0:06:10.960 --> 0:06:15.320 is very commonly Manhattan's Negrownees. But one of the things 0:06:15.360 --> 0:06:18.400 I will say, because I've learned this lesson firsthand, if 0:06:18.400 --> 0:06:21.520 you're looking to make a martini, there's a big difference 0:06:21.520 --> 0:06:28.279 between sweet vermouth and drivermouth. Yeah. I know there are 0:06:28.279 --> 0:06:30.640 probably people out there being like, of course there's a difference. 0:06:30.960 --> 0:06:33.800 I learned that less in the hard way. But what 0:06:33.839 --> 0:06:35.160 I also like to do is I like to use 0:06:35.160 --> 0:06:37.520 sweet vermouth in some of my cooking the same way 0:06:37.520 --> 0:06:40.080 that I would use like, uh, kind of a cheap 0:06:40.080 --> 0:06:42.839 red wine or cheap port um to kind of sweeten 0:06:42.920 --> 0:06:46.599 like sauces or to like saute like mushrooms in it, 0:06:47.160 --> 0:06:49.480 like lends a really nice sweetness to it. So sweet 0:06:49.520 --> 0:06:51.880 vermouth grape for cooking not good for martinis. Just so 0:06:51.920 --> 0:06:55.479 you know, I actually just bought a blood orange form, 0:06:55.920 --> 0:06:59.279 which is really really tasty. Yeah, it's it's very different, 0:06:59.360 --> 0:07:02.440 but I enjoy it. That sounds Yeah, I'm going to 0:07:02.520 --> 0:07:06.440 have to look into that because that sounds amazing. Alright, 0:07:07.200 --> 0:07:10.280 those are the botanicals behind the booze. How do you 0:07:10.280 --> 0:07:13.320 think you did? How do you feel? Well? I know 0:07:13.640 --> 0:07:15.400 I didn't do that well, but I feel like maybe 0:07:15.400 --> 0:07:19.560 it's time for a drink. It's five o'clock somewhere for sure, 0:07:19.680 --> 0:07:25.280 let's do it. Oh man, I've clearly got some brushing 0:07:25.320 --> 0:07:28.760 up to do so. As I mentioned last season, one 0:07:28.800 --> 0:07:31.360 of the highlights of our pandemic has been Mocktail Hour, 0:07:32.560 --> 0:07:35.840 which we celebrate at five thirty, and my kid Ruby 0:07:35.920 --> 0:07:38.800 really got into mixing mocktails. In fact, the drinks are 0:07:38.800 --> 0:07:43.040 getting more and more complex. Last week we bashed up 0:07:43.080 --> 0:07:46.240 some basil simple syrup to use an a lemonade, and 0:07:46.360 --> 0:07:50.520 there was a sparkling leachy drink with orange and modeled ginger. 0:07:51.040 --> 0:07:53.240 But the funny thing is that as much as we 0:07:53.320 --> 0:07:56.000 pull herbs and fruits to use in our drinks, I've 0:07:56.000 --> 0:07:58.920 forgotten how the garden can also be used as almost 0:07:58.920 --> 0:08:01.720 this extension of the cocktail bar. I mean, what would 0:08:01.760 --> 0:08:04.960 a pims CuPy without cucumber and strawberries? And what would 0:08:04.960 --> 0:08:07.760 a mohito taste like without that fresh min? I mean, 0:08:07.880 --> 0:08:10.600 it really wouldn't be a mohito. But the best part 0:08:10.600 --> 0:08:13.120 about a bar garden is it doesn't actually have to 0:08:13.200 --> 0:08:17.440 be that big. Just some mint, lavender peppers, maybe a 0:08:17.440 --> 0:08:20.000 few edible flowers and you have what you need for 0:08:20.080 --> 0:08:24.560 a really impressive cocktail repertoire. To learn more about what 0:08:24.600 --> 0:08:27.000 a garden can do for our mixing and shaking, I 0:08:27.080 --> 0:08:31.600 called up Kiata Mincy Parker. She's been a bartender at hotels, restaurants, 0:08:31.640 --> 0:08:35.240 and and has even worked as a cocktail programmer. Most recently, 0:08:35.320 --> 0:08:38.439 she was named a finalist in Bombay Sapphire Jin's Most 0:08:38.520 --> 0:08:42.439 Immaginative Bartender competition. And what sets Kiata's work apart from 0:08:42.440 --> 0:08:45.960 others is how she infuses fresh ingredients from her sip 0:08:46.040 --> 0:08:49.960 of Paradise Garden. It's this community garden that she started. 0:08:50.080 --> 0:08:52.440 It's roughly a quarter of an acre in Atlanta, Georgia, 0:08:52.520 --> 0:08:55.160 and it's designed to bring together bartenders in a space 0:08:55.280 --> 0:09:04.720 where they can grow ingredients and ideas together. Hi, how 0:09:04.760 --> 0:09:07.040 are you doing so? Well, and it's so nice to 0:09:07.040 --> 0:09:09.360 have you on the phone. You know, I'm so inspired 0:09:09.400 --> 0:09:12.840 by this garden that you've started, and I've been watching 0:09:12.840 --> 0:09:15.920 the videos which are so lovely, and I think I 0:09:15.960 --> 0:09:18.840 saw the eaves pot liquors that recipe that you made 0:09:18.840 --> 0:09:22.000 and how it tells the story between your cultures. Would 0:09:22.040 --> 0:09:25.160 you talk a little bit about that. Yeah, So I 0:09:25.280 --> 0:09:29.240 was a finalist for Bombay Sapphires. I entered the competition 0:09:29.440 --> 0:09:32.160 with this cocktail and it is a colla green and 0:09:32.240 --> 0:09:35.440 green apple cocktail. That's the base of it, along with 0:09:35.640 --> 0:09:39.480 Bombay sapphire achin. But I wanted to tell the story 0:09:39.520 --> 0:09:43.600 of me in the relationship between my Southern mother and 0:09:43.679 --> 0:09:48.000 my African father. So just emerge of them. And both 0:09:48.040 --> 0:09:51.080 of those things grow in both places, but they're just 0:09:51.240 --> 0:09:55.200 cooked differently or or eaten or done differently. But I 0:09:55.240 --> 0:09:59.320 wanted to marriage to two into myself into a cocktail. 0:09:59.520 --> 0:10:01.560 I love that. And and and so what does the colored 0:10:01.600 --> 0:10:04.680 green do for the cocktail? And how do you prepare 0:10:04.720 --> 0:10:07.000 it for that for that drink? So I have been 0:10:07.080 --> 0:10:09.959 choosing them so you can get that fresh shoice and 0:10:10.320 --> 0:10:12.400 collars are a little bit bitter, so you have to 0:10:12.400 --> 0:10:15.000 be careful with that, huh. And and so what's the 0:10:15.200 --> 0:10:18.080 I'm so curious. The name is so great, the pot liquor, 0:10:18.120 --> 0:10:19.880 But where does the name come from? And and and 0:10:19.920 --> 0:10:22.480 then too, what is the overall like flavor of this drink? 0:10:23.280 --> 0:10:26.320 So the name comes from Eve's pot liquor. I was 0:10:26.360 --> 0:10:29.720 thinking Adam and Eve with the green apple. And then 0:10:29.840 --> 0:10:34.040 how in the South, especially my granddad, the leftover choice 0:10:34.040 --> 0:10:36.920 stus in your pot from cooking color greens. It's called 0:10:36.960 --> 0:10:39.680 pot liquor. And my granddad would dip his corn bread 0:10:39.679 --> 0:10:43.319 in it that it tastes like almost like a salad, 0:10:43.600 --> 0:10:47.880 like a boozy salad, because you know, you have you 0:10:47.920 --> 0:10:51.480 have an herbolocor in the air, you have your bombay sapphire, 0:10:51.720 --> 0:10:54.560 some sidrus, a little bit of sweet, and then you 0:10:54.640 --> 0:10:57.400 have the greens from the collars. You almost get a 0:10:57.400 --> 0:11:00.000 new mummy taste with it. Collars feel like such an 0:11:00.080 --> 0:11:02.400 unusual thing to put in a drink, Like, what are 0:11:02.440 --> 0:11:05.640 some of the other unusual ingredients that you've used from 0:11:05.679 --> 0:11:09.200 gardens and been inspired by? I remember once I did 0:11:09.200 --> 0:11:12.640 a red cabbage cocktail. Red cabbage has ingredient in it 0:11:12.960 --> 0:11:16.680 that it's almost like butterfly pea, flour, so it changes 0:11:16.679 --> 0:11:19.319 colors when you add asset to it. So I've kind 0:11:19.320 --> 0:11:23.640 of playing around with that. Beats, of course, tumoring. Honestly, 0:11:23.679 --> 0:11:26.320 anything that you can add sugar too and kind of 0:11:26.360 --> 0:11:29.000 make it work you can put into a cocktail. I 0:11:29.040 --> 0:11:30.640 think what I like about some of this too, is 0:11:30.679 --> 0:11:33.199 it almost makes it feel like the drinking is virtuous, 0:11:33.240 --> 0:11:36.640 like like you're you're drinking a salad, so it feels 0:11:36.679 --> 0:11:42.319 healthier and something we like to trick you. And so 0:11:42.440 --> 0:11:46.600 when you're dreaming up these cocktails, some of your ideas 0:11:46.640 --> 0:11:49.520 are a lot of your ideas actually come from dreams, right, 0:11:49.800 --> 0:11:51.880 do you actually what do you speak about that for 0:11:51.920 --> 0:11:54.200 a second? Yeah, you know, the first time I started 0:11:54.240 --> 0:11:57.040 realizing what was happening, I was freaked down. But then 0:11:57.280 --> 0:11:58.680 I was like, you know, let me just keep a 0:11:58.679 --> 0:12:01.559 little notebook around it on the jot down when I remember, 0:12:01.840 --> 0:12:05.240 and usually I'll see the glass and what color it 0:12:05.360 --> 0:12:08.480 is and then kind of build from there, just see 0:12:08.480 --> 0:12:11.040 what ingredients or what time of year it is, and 0:12:11.120 --> 0:12:13.160 just kind of pulled from there a lot of times. 0:12:13.679 --> 0:12:16.520 So tell me about this garden that you've started. I've 0:12:16.520 --> 0:12:20.520 seen you talk about Paradise Garden as kind of as 0:12:20.520 --> 0:12:23.400 a safe space for bartenders. Can you talk about that 0:12:23.520 --> 0:12:27.280 and why why do bartenders need a safe space? We 0:12:27.360 --> 0:12:29.800 are the hub of everything. Sure, well, things are a 0:12:29.800 --> 0:12:32.280 little different now because you know we're in the pandemic. 0:12:32.559 --> 0:12:35.360 Before you walk straight to the bar. You met your 0:12:35.400 --> 0:12:37.600 party at the bar, you met your friends at the bar. 0:12:37.880 --> 0:12:40.960 Everybody gathers at the bar. Just the fact that people 0:12:41.200 --> 0:12:43.920 unload on us all the time and we're not really 0:12:43.960 --> 0:12:47.520 able to walk away. It's a stationary position. You know, 0:12:47.559 --> 0:12:50.680 we're taking on others baggage and it's something although we 0:12:50.760 --> 0:12:53.760 choose to do, but it's still something that we need 0:12:53.800 --> 0:12:56.360 to start taking care of ourselves. You can go in 0:12:56.400 --> 0:12:58.720 there and just sit in that space if that's what 0:12:58.800 --> 0:13:01.280 you want to do. You can grow your own food, 0:13:01.679 --> 0:13:04.360 you can grow stuff to develop cocktails, you can put 0:13:04.360 --> 0:13:07.120 your phone down and you can be in your own place, 0:13:07.160 --> 0:13:10.640 into your own thing, and it's just for us. So, 0:13:10.760 --> 0:13:13.480 how has Sip of Paradise evolved over the last year 0:13:13.559 --> 0:13:15.720 and has it become what you wanted to be? And 0:13:15.760 --> 0:13:18.040 has it evolved in other ways to all of the above? 0:13:18.480 --> 0:13:21.520 Where a licensed business in the State of Georgia. We're 0:13:21.559 --> 0:13:24.320 also a five oh one C three, so we are 0:13:24.640 --> 0:13:28.600 full nonprofit. And when people discovered that, they just started 0:13:28.679 --> 0:13:33.000 giving and donating and everybody had no problem buying a plot. 0:13:33.080 --> 0:13:36.880 That's really cool. And we're working with Currant writers. So 0:13:37.040 --> 0:13:40.480 yet more funding so we can have a water irrigation system. 0:13:40.720 --> 0:13:43.880 I want to be able to pay my garden director 0:13:44.000 --> 0:13:47.480 and my communications director and myself. We're just doing this 0:13:47.800 --> 0:13:53.600 because we had time on our hands. You know. My 0:13:53.640 --> 0:13:56.920 producer Molly was saying, how we think about like garden 0:13:56.960 --> 0:13:59.319 to table cooking, but we rarely think about garden to 0:13:59.400 --> 0:14:06.040 table drink, and we should. It doesn't have to be alcohol. 0:14:06.280 --> 0:14:09.280 Just know that you can still get nutrition from drinking 0:14:09.320 --> 0:14:12.600 something even if it's a little alcohol, and it is fine, 0:14:12.679 --> 0:14:20.400 it's okay. What what are some of the under used 0:14:20.480 --> 0:14:24.000 herbs and fruit in gardens that belong in cocktails that 0:14:24.120 --> 0:14:26.480 you think maybe we should be thinking about. I think 0:14:26.480 --> 0:14:29.560 people need to start working with dill um. I also 0:14:29.600 --> 0:14:32.400 think they need to start working with pineapple stage more. 0:14:32.800 --> 0:14:36.080 Oh and the lemon time. Lemon time is delicious. How 0:14:36.320 --> 0:14:38.920 would you use some of those flavors and in drinks 0:14:38.920 --> 0:14:42.280 at home? See, dill is an interesting one. So you're 0:14:42.280 --> 0:14:44.800 actually gonna have to put thought in using that. The 0:14:44.880 --> 0:14:47.920 easy way would be to put it in vodka, vodkas 0:14:47.960 --> 0:14:50.840 and neutral spirit. So whatever you put into it is 0:14:50.880 --> 0:14:52.840 going to take it. And you said lemon time. Is 0:14:52.840 --> 0:14:56.040 that right? Lemon time? It's delicious. I would definitely use 0:14:56.120 --> 0:15:00.320 that in some some chin or some rum really rum. 0:15:00.440 --> 0:15:03.080 Oh yes, it's funny. I've used lemon time and chopped 0:15:03.080 --> 0:15:05.680 it up and with salt and butter and radishes, but 0:15:05.800 --> 0:15:07.960 never in drinks. You know. I didn't think about that 0:15:08.040 --> 0:15:11.120 either until last year when one of the members planted 0:15:11.160 --> 0:15:13.360 in it and I discovered it and she was like, yeah, 0:15:13.680 --> 0:15:15.680 I used this with my fish a lot when I 0:15:15.680 --> 0:15:17.960 cook fish and I smelled it. I was like, this 0:15:18.000 --> 0:15:22.640 is beautiful. Should put this in a drink? You know 0:15:22.680 --> 0:15:24.640 what one of the things I saw that you were 0:15:24.720 --> 0:15:27.440 gardening or talking about was I think it's she show 0:15:27.520 --> 0:15:31.640 leaves as though. Yeah, yeah, somebody gifted us one little 0:15:31.680 --> 0:15:34.920 plant of that and it grew so huge. And I 0:15:34.960 --> 0:15:37.320 know I used it a lot with tequila. I um 0:15:37.440 --> 0:15:40.920 kind of did like a garden sin margarita. So I 0:15:41.040 --> 0:15:44.080 used that. I used cement and I used green tea. 0:15:44.480 --> 0:15:47.640 It was really good. Yeah that sounds great. So one 0:15:47.640 --> 0:15:50.280 of the things my kid and I do a lot 0:15:50.400 --> 0:15:53.200 is we we do a mocktail hour, And so I 0:15:53.280 --> 0:15:55.640 was curious if we were going to make a mocktail 0:15:55.760 --> 0:15:57.880 using some of the things in your garden, what would 0:15:57.960 --> 0:16:00.960 you recommend or what could you dream up for? Oh? 0:16:01.040 --> 0:16:04.440 I would definitely do some cameramel iced tea because cammel 0:16:04.520 --> 0:16:07.200 is a good one. Also lab and their iced tea. 0:16:07.600 --> 0:16:10.720 I think a really good base for mocktails is some 0:16:10.800 --> 0:16:13.960 kind of lemon and some kind of sparkling water. So 0:16:14.080 --> 0:16:17.880 if you infuse your sweet with your herb, I think 0:16:17.880 --> 0:16:19.880 you can get more flavors out of it. Don't be 0:16:19.960 --> 0:16:24.040 afraid to combine some herbs together. So so what sort 0:16:24.040 --> 0:16:27.800 of herb combinations makes sense for drinks? So I like dill, 0:16:28.280 --> 0:16:34.520 I like cilantro, and I like ment together really that one? Yes, yes, yes, yes, 0:16:34.520 --> 0:16:37.960 the dilan there is surprising, definite thing. It's like this 0:16:38.520 --> 0:16:41.080 burst of something that you're not sure what it is, 0:16:41.280 --> 0:16:44.080 but it's really good. And I saw your husband has 0:16:44.120 --> 0:16:47.000 the same thing my wife has where he doesn't like cilantro. 0:16:47.120 --> 0:16:50.520 Is that right? Oh? My gosh, yeshan is in the 0:16:50.640 --> 0:16:54.680 percentage that cilantro tastes like soap to him. I know, 0:16:54.880 --> 0:17:00.120 and I love cilantro so much. So I saw in 0:17:00.200 --> 0:17:03.120 one of the videos you've done that you were sort 0:17:03.120 --> 0:17:08.359 of very gently pruning the basil, or there was a 0:17:08.480 --> 0:17:10.879 very specific way to do it. So anything that grows, 0:17:11.080 --> 0:17:14.560 it's okay to prune. It is growing to be pruned, 0:17:14.640 --> 0:17:17.679 and then more will grow from Once you prune with basils, 0:17:18.000 --> 0:17:20.680 once they start to get that butt and flower, you 0:17:20.760 --> 0:17:23.520 gotta clip equit or the entire plant would get bitter. 0:17:23.680 --> 0:17:26.639 It's a subtle bitterness that's really interesting, but it also 0:17:26.800 --> 0:17:29.280 helps it grow more, right, isn't there is there a 0:17:29.280 --> 0:17:31.080 time that that you can try to prune it, which 0:17:31.080 --> 0:17:33.199 I've killed so many basil plants so so I know 0:17:33.320 --> 0:17:35.720 nothing about this. I'll take any dips I can get it. 0:17:35.760 --> 0:17:38.560 Do not feel bad. It is okay if something that 0:17:38.680 --> 0:17:42.200 is it is not a reflection of you. I love that. Yeah, 0:17:42.280 --> 0:17:44.960 it's been such a pleasure chatting with you, and I 0:17:45.040 --> 0:17:47.119 really want to come visit a cip of Paradise Garden 0:17:47.160 --> 0:17:50.000 when I can. I hope you give me the grand 0:17:50.040 --> 0:17:53.200 tour and a drink to drink as well. Oh, first 0:17:53.200 --> 0:17:55.760 of all, we ever need a reason to have a 0:17:55.800 --> 0:18:00.200 cocktail at a sip of paradise, so definitely and will 0:18:00.200 --> 0:18:03.040 love giving tour it. I love it wonderful. Thank you 0:18:03.080 --> 0:18:05.800 for being here, Thank you so much. I really appreciate 0:18:05.840 --> 0:18:11.720 this humans growing stuff. Will be right back after a 0:18:11.760 --> 0:18:22.639 short break. So I'm not really a foodie, but for 0:18:22.680 --> 0:18:25.159 a very short time, I felt like all of my 0:18:25.240 --> 0:18:29.879 friends were. And suddenly we were racing across town to 0:18:29.960 --> 0:18:33.080 eat at a strip mall Chinese restaurant because some famous 0:18:33.119 --> 0:18:37.200 chef was supposedly working there in disguise. Or we'd linger 0:18:37.240 --> 0:18:39.560 a little too long at a club because a woman 0:18:39.640 --> 0:18:42.280 was about to come through with these amazing late night 0:18:42.359 --> 0:18:45.359 and panadas, or we'd walk up to the third floor 0:18:45.400 --> 0:18:48.119 of this place that seemed like a bank, but inside 0:18:48.200 --> 0:18:51.359 was actually a secret Korean fried chicken joint. The food 0:18:51.400 --> 0:18:54.080 was often cheap and mouth watering and the type of 0:18:54.119 --> 0:18:57.640 experience you wanted to tell friends about. But I wasn't 0:18:57.640 --> 0:19:01.040 really thinking about ingredients. I was just there for the adventures. 0:19:01.760 --> 0:19:04.920 And then some friend made a reservation at this restaurant, 0:19:05.320 --> 0:19:08.400 Blue Hill at Stone Barns maybe you've heard of it, 0:19:08.640 --> 0:19:12.240 and they booked a seasonal tasting menu and I kind 0:19:12.280 --> 0:19:15.639 of went reluctantly. It was on this beautiful estate and 0:19:15.720 --> 0:19:17.600 the way that brings you a menu of things grown 0:19:17.600 --> 0:19:20.200 on the farm, and ask about any allergies you might 0:19:20.240 --> 0:19:23.080 have or any food diversions. And then for a few 0:19:23.119 --> 0:19:27.840 hours the chefs just play. They make whatever delights them, 0:19:28.040 --> 0:19:30.879 And going in I thought, how can we possibly spend 0:19:30.960 --> 0:19:33.800 this much on food? Like my wife and I weren't 0:19:33.840 --> 0:19:36.440 making much, no one at the table was, and the 0:19:36.480 --> 0:19:39.679 meal basically cost as much as an airplane ticket. But 0:19:40.080 --> 0:19:43.639 of course, after course, it was the most incredible experience. 0:19:43.960 --> 0:19:47.000 Vegetables I've never tried before, foods I had tried but 0:19:47.200 --> 0:19:51.359 had never liked, whips and froths and crispy airy bites 0:19:51.400 --> 0:19:55.080 that were utterly transported. It's still one of the meals 0:19:55.119 --> 0:19:57.680 I think about the most. Then, if I could take 0:19:57.720 --> 0:20:01.359 all my friends there, I would, Yeah. But when I 0:20:01.480 --> 0:20:03.800 left the thing I realized wasn't that I wanted to 0:20:03.800 --> 0:20:06.080 go out for more fancy meals. It was that I 0:20:06.119 --> 0:20:09.440 wanted to cook with better ingredients. We started adjusting our 0:20:09.440 --> 0:20:12.640 weekend schedule to hit up the local farmers market, and 0:20:13.040 --> 0:20:15.000 I realized what a luxury it is to have a 0:20:15.040 --> 0:20:18.560 garden you can raid for fresh foods, and also just 0:20:18.640 --> 0:20:21.320 how simple. Some of those flavors can be Like a 0:20:21.359 --> 0:20:24.760 little fresh basil with homegrown tomatoes makes for a much 0:20:24.800 --> 0:20:28.560 more joyous capraise salad. When you're roasted carrots and fresh 0:20:28.600 --> 0:20:31.680 time are grown from your own two hands, it somehow 0:20:31.760 --> 0:20:35.600 feels more satisfying. Chef Katie cost knows a lot about 0:20:35.640 --> 0:20:39.880 growing flavor combinations. Her menu at Hoskin Nashville, Tennessee does 0:20:39.960 --> 0:20:43.560 exactly that. Katie's the executive chef there and splits her 0:20:43.560 --> 0:20:47.040 time between the kitchen and the restaurant's garden. Husk operates 0:20:47.119 --> 0:20:49.480 under the philosophy of if it's not from the South, 0:20:49.880 --> 0:20:52.440 it's not going on the plate, and because of that, 0:20:52.600 --> 0:20:54.760 Katie and her team have paid close attention to what 0:20:54.840 --> 0:20:59.720 grows locally and have created a menu and practice for rediscovering, cultivating, 0:21:00.040 --> 0:21:06.920 and preserving the region's natural gifts. Hey, Katie, are you there. Yes, 0:21:06.960 --> 0:21:09.520 I'm here. It's so nice to be chatting with you. 0:21:09.880 --> 0:21:12.720 It's so nice to be chatting with you too. So 0:21:12.920 --> 0:21:15.880 I've been to Husk a few times and I love it, 0:21:16.040 --> 0:21:18.119 and it's really thrilling to have you on the show. 0:21:18.520 --> 0:21:20.879 One of the things that keeps coming up whenever we 0:21:20.960 --> 0:21:23.520 research you or look of interviews with you or anything. 0:21:23.600 --> 0:21:27.399 Is that you seriously love Dolly Parton? Is that true? 0:21:27.680 --> 0:21:30.119 That's absolutely true. I have a giant picture of her 0:21:30.119 --> 0:21:34.240 in my kitchen. Do you think she gardens? I don't 0:21:34.240 --> 0:21:39.400 think she has time. She's a very busy woman. So, um, 0:21:39.440 --> 0:21:42.160 back to the reason we're here. Your garden plays such 0:21:42.200 --> 0:21:44.480 an important role at Husk and you know, one of 0:21:44.520 --> 0:21:45.919 the things I love is that you can see it 0:21:45.960 --> 0:21:48.719 from all over the restaurant. But how do you get 0:21:48.800 --> 0:21:52.159 your diners to connect with what you grow? Um, we 0:21:52.240 --> 0:21:54.600 have a banister where you can look down at all 0:21:54.640 --> 0:21:58.920 the tables, and during service, I would send line cooks 0:21:58.920 --> 0:22:01.840 out to go pick arnishes and herbs, you know, so 0:22:01.880 --> 0:22:04.800 that they really understand that what we're putting on your 0:22:04.800 --> 0:22:08.000 plate we are also harvesting from our garden. And I 0:22:08.040 --> 0:22:11.800 think it gives the line cookes more perspective to that. 0:22:12.119 --> 0:22:15.199 You know, this is a really important part of what 0:22:15.320 --> 0:22:18.239 we're coming up with. We are using the garden for 0:22:18.280 --> 0:22:22.359 the restaurant and it changes everyone's perspective. I love that 0:22:22.359 --> 0:22:24.720 that sort of transparency and visibility. But will you talk 0:22:24.720 --> 0:22:26.800