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Speaker 1: It's the Fresh Show.

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Speaker 2: This is what's Trendingudo's trending to do? Like Kevin's friend

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Speaker 2: who got back from three months in Italy and and

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Speaker 2: and started saying everything with.

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Speaker 1: Sick accent. We're gonna go to the store later and

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Speaker 1: get some stuff for some girl. You're from Michigan, bless you.

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Speaker 2: It's like the person who does the one summer semester

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Speaker 2: and comes back, I'll have a pint, A pint, okay,

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Speaker 2: they just want.

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Speaker 1: You to ask about their trip.

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Speaker 2: Let's get together later and have a pint. Oh, I

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Speaker 2: see you. You were in England, aren't you.

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Speaker 1: I got it? Yeah?

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Speaker 2: Yeah, Or the person that speaks Spanish but you wouldn't

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Speaker 2: necessarily know it or whatever language. But like like Giata

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Speaker 2: for example, you know, oh how that drives me crazy.

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Speaker 2: Gian lady on the Food Networks, like she just talks

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Speaker 2: like a normal valley girl from California, but if there's

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Speaker 2: any Italian word, you know. So, you know what, Today,

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Speaker 2: I'm going to have some friends over and we're going

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Speaker 2: to have a little little lunch outside.

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Speaker 1: I wish.

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Speaker 2: I'm never going to have, you know, Coca cola and

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Speaker 2: perhaps some hamburgers and then later maybe.

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Speaker 3: She spits out her food too, so I don't trust her.

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Speaker 1: Yeah, that's a real story, is I guess a lot

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Speaker 1: of them do. But she.

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Speaker 2: When she used to have her show, or whenever she's

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Speaker 2: eating on camera, she spits the food out because she

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Speaker 2: doesn't want the calories of eating the food she just cooked.

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Speaker 2: But she wants to make it look like she ate

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Speaker 2: what she just made so she can describe to you

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Speaker 2: the flavor.

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Speaker 1: What's the point of being a chef if you can

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Speaker 1: enjoy the food. Yeah, I don't trust a skinny chef.

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Speaker 1: I don't know you a skinny chef. Yeah, point very colsto.

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Speaker 2: I mean, come on, unless you work at one of

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Speaker 2: those boogie restaurants where they, you know, ate eighty seven

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Speaker 2: courses and each one's like little tiny thing you need

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Speaker 2: tweezers to eat with it, and it's seven thousand dollars.

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Speaker 1: When it's over, you leave more hungry. I hate small blakes, and.

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Speaker 4: I don't really don't cry. Please don't get really upset

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Speaker 4: when I go. I love small because I can everything

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Speaker 4: I like to eat. Yeah, shared plates, not small plates.

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Speaker 1: I don't know.

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Speaker 2: I respect the uh, you know, the really fancy, nice

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Speaker 2: restaurants that are expensive, and they course everything out. I

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Speaker 2: respect the artistry, but it's kind of wasted on me

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Speaker 2: because if I go to a restaurant, I want to overeat.

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Speaker 2: I want to be like a good, a good good

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Speaker 2: American boy that I am. Overserve and overconsume summer.

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Speaker 3: Right, Like you're supposed to eat so much that it hurts.

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Speaker 2: That's right, you're supposed to leave and your your clothes

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Speaker 2: don't fit anymore. That's that's what nutritionist are saying all

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Speaker 2: over the girl. Sometimes eat till it eat until you

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Speaker 2: physically can eat any longer.

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Speaker 1: That's what That's what they're always saying. That's what I do.

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Speaker 2: Well, me too. I respect it. I mean it's beautiful

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Speaker 2: and I just you know, I like my mom is

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Speaker 2: a chef. It's she wants to go to these places,

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Speaker 2: and I'm like, you go ahead and go. In the meantime,

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Speaker 2: I'm going to go to eat something like with sustenance.

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Speaker 3: That's when you do the pre dinner. Sometimes I'll stop

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Speaker 3: on the way to dinner and get a little you know,

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Speaker 3: pre dinner.

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Speaker 1: Oh, I've done that, spoil.

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Speaker 3: I mean, if I'm going to a place where like

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Speaker 3: it's going to take a while, or it's small portions

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Speaker 3: door dash.

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Speaker 2: Yeah, it's like, thanks for that, or you could be

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Speaker 2: like kailin the last time that someone I don't know

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Speaker 2: about the last time, but one of the last times

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Speaker 2: if someone took her to one of those boogie boogie

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Speaker 2: expensive places, she got so drunk a dinner she threw

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Speaker 2: it all up.

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Speaker 3: Oh my god. He was like, oh, he was probably

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Speaker 3: watching his cash.

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Speaker 1: Yeah, my man.

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Speaker 2: They've ever been to a boogie boogie restaurant, Like, you've

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Speaker 2: never been to a linea No.

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Speaker 5: No, that's one of those places where I can't even

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Speaker 5: die by myself backuss. Yeah, you know, God bless the guy.

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Speaker 5: He almost lost his sense of taste and they were

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Speaker 5: able to save it. They get cancer and they're able

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Speaker 5: to save it. I believe it was cancer. Yeah, I

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Speaker 5: saw the commerce too, very compelling.

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Speaker 1: It was.

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Speaker 2: I mean, can you imagine, though, that's messed up. You're

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Speaker 2: one of the best chefs in the world and you

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Speaker 2: have an ailments in the illness that it almost takes

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Speaker 2: away your your sense of demansive.

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Speaker 1: That's crazy.

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Speaker 5: But he's your cloud dessert whatever it is like smoke

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Speaker 5: smoke balloon.

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Speaker 2: Yeah, they like break it on the table, ruin it

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Speaker 2: for you. If you if you got a reservation this weekend,

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Speaker 2: they like take a balloon or something and they like

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Speaker 2: splatter it's like splatter paint on the table and then

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Speaker 2: you eat it.

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Speaker 1: Just come over. I'll give you, guys a smoke balloon.

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Speaker 2: Well, we'll give you some smoke and it will give

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Speaker 2: you some McDonald equally satiated. You'll love every second of it. No,

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Speaker 2: I think it's great. I think it's wonderful if you're

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Speaker 2: into that. There's a guy in TikTok that I don't

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Speaker 2: know how he's funding it. In one of the TikTok videos,

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Speaker 2: he actually says that he's funding it. I don't remember

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Speaker 2: what the answer was. I think it's he's single and

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Speaker 2: unmarried and an older guy and just doesn't care. But

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Speaker 2: he's trying to like eat it every Michelin Star restaurant

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Speaker 2: in the world and then capture it on TikTok. So

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Speaker 2: he'll like breakfast, lunch, at dinner at Michelin Star restaurants

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Speaker 2: and it looks great, but she's most of it is

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Speaker 2: like tiny little bites, right, and it's like okay, he's getting.

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Speaker 5: Full meals or just like hey, I'll take your little

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Speaker 5: spoon appetizer.

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Speaker 2: And a lot of these places, I don't think you don't.

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Speaker 2: I don't know if you have a there's like a menu.

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Speaker 2: I don't know if you get a menu. I think

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Speaker 2: some of these places you just show up and they

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Speaker 2: give you what they give you for one price.

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Speaker 1: Yeah, yeah, a LINEA.

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Speaker 2: I don't know this because I've never been, because I

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Speaker 2: think it's like seven hundred bucks a person, isn't it.

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Speaker 1: Oh, I don't want to be wrong about that. It's expensive.

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Speaker 2: It's one of the best restaurants in the world, and

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Speaker 2: it's a bunch of courses, and it's really super fancy,

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Speaker 2: and it looks cool. It looks like art, you know,

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Speaker 2: as they serve it to you. But I don't know

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Speaker 2: that you get a menu. I think you just eat

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Speaker 2: what they give you. The closest I've been to that

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Speaker 2: place is I want to say. And I may be

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Speaker 2: wrong about all this, You guys can correct me. A

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Speaker 2: place called I think it's held next and that's Adeo

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Speaker 2: sister restaurant.

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Speaker 1: I think I don't know about that, one of that

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Speaker 1: sister restaurants of one of the big ones. And I

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Speaker 1: didn't even eat there.

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Speaker 2: Someone took me to the they have like a cellar

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Speaker 2: bar that's equally bougie. Someone took me there and you

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Speaker 2: like go downstairs and they unlock it and they only

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Speaker 2: have a certain amount of people in at a time,

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Speaker 2: and it's you get three craft cocktails and it's basically

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Speaker 2: what they whatever they make you is what you get.

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Speaker 2: I think I got to tell them, like what alcohol

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Speaker 2: I liked. But I mean it's like, and I'm probably

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Speaker 2: stealing this joke from somebody, but it's like, you know,

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Speaker 2: I don't know, water from the Library of Congress and

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Speaker 2: smoke from you know, right right, like from from the

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Speaker 2: from the Chicago.

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Speaker 1: Fires, you know.

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Speaker 2: I mean it's like it's like it's just crazy, you know,

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Speaker 2: and it's very serious, and you know, you would never

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Speaker 2: ever kind of like a vicatonic. I mean, they'd probably

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Speaker 2: fall over and die if you ask for something like that.

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Speaker 2: And it was good, you know, it was like but

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Speaker 2: I you know, I think it was kind of expensive too,

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Speaker 2: And you know, me, I'll take a PBR and shot

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Speaker 2: at Jamison and let's go.

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Speaker 5: I just don't think I have that palette, Like I

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Speaker 5: don't have those taste buzzs and be like I could

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Speaker 5: taste the hibiscus.

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Speaker 1: If you taste bus you just made something up. Yeah, yeah, yeah,

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Speaker 1: I also saw that story.

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Speaker 5: So it's like you're you're supposed to eat stuff like

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Speaker 5: upside down so it hits your taste, but instead of

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Speaker 5: hitting the roof for sushi.

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Speaker 6: Yeah, I don't know if it's just like people do

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Speaker 6: with pizza too, cupcakes. They eat pizza, so the tastes

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Speaker 6: like sushi with rice. If there's rice, like sushi, you're

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Speaker 6: supposed to stashimi. You're supposed to flip it over and

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Speaker 6: and this fish is supposed to touch your tongue as

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Speaker 6: opposed to the rice touching your tongue, right, because most

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Speaker 6: people just put it in the way it served I do.

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Speaker 1: That's how I do it too. Yeah, tastes like soy sauce.

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Speaker 1: That's yeah.

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Speaker 2: But here's something I don't right right right, Maybe someone

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Speaker 2: can explain this to me. I ate five five five

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Speaker 2: textas a number. But like one time I went I

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Speaker 2: went beer drinking where a dude is like super into beer.

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Speaker 1: And I'm sorry, like like.

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Speaker 2: Really well, he was like nice about it, like he

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Speaker 2: was he was trying to teach me, but it was

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Speaker 2: like not one of the he was. It wasn't like

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Speaker 2: toy toy about it, but he didn't really like beer,

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Speaker 2: and I don't. I don't really get it. Like I

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Speaker 2: like beer, but I like my kind of beer. Like

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Speaker 2: if you give me a beer flight, you know, a

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Speaker 2: bunch of different like little ones, I'll try it, you know,

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Speaker 2: but like I don't know. And so he's like, try this,

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Speaker 2: tell me what you taste. And I'm like, I don't know.

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Speaker 2: Tastes kind of citrusy, like I don't know, it tastes

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Speaker 2: like grapefruit or something. So there's grapefruit in this. He's

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Speaker 2: like nope. And I'm like, well, then what does it

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Speaker 2: matter what it tastes like if it's not in it?

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Speaker 2: Like why did it taste like that if it's not

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Speaker 2: in it? You know, same with wine. You'll hear people

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Speaker 2: describe wine. They'll be like notes of chocolate, and so

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Speaker 2: there's chocolate in this. No, it's just the organic. Yeah,

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Speaker 2: I don't I taste I taste ripe fruit, ripe ripe

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Speaker 2: you know, seed fruit or whatever one what fruit or

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Speaker 2: you know, I don't know what.

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Speaker 1: Do they call that?

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Speaker 2: It's a certain stone fruit, ripe stone fruit. I taste

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Speaker 2: a little apple. Oh, so there's apple in this one.

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Speaker 1: No, so that suff's not in there when you get something.

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Speaker 2: And I'm the moron who's like, so they do they

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Speaker 2: grow this like in an apple orchard to know? Not necessarily. No, No,

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Speaker 2: it's just it's just the organic Again, maybe somebody, I'm

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Speaker 2: sure any kind of wine experts hung over right now

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Speaker 2: and won't be able to tell us how that works.

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Speaker 2: But I think it's just the organic properties are similar.

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Speaker 3: What's the point of like saying the notes you taste then, well,

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Speaker 3: I guess.

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Speaker 2: That differentiate from one wine to another because I guess

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Speaker 2: like certain wines will have a signature profile.

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Speaker 1: You know, go watch that.

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Speaker 2: Documentary I'm always talking about that some somm I think

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Speaker 2: it's on Netflix. These people are crazy, it's wild. They

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Speaker 2: give them six wines, three red, three white blindly. They

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Speaker 2: could be from anywhere in the world to be a

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Speaker 2: master some and you have to tell them. I'd be like,

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Speaker 2: that one's red, right, that one is red and taste wine.

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Speaker 1: It looks like the plastic that it came out. That's

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Speaker 1: the three Fronzier right now. I'm telling you, hell, yeah,

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Speaker 1: that's a boone farm from last year, right, it's all

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Speaker 1: it's expiring. Throw that one away.

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Speaker 2: That is not to be served. I cannot believe you'd

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Speaker 2: bring this to me. I'm a mastress up. No, you

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Speaker 2: have to say the country, the varietal, the grape, the vineyard,

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Speaker 2: that the year, the hell what I know? Oh that's

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Speaker 2: in eighty six, not in eighty seven.

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Speaker 1: What right? Our gloss is so bougie.

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Speaker 3: When I was going to Sonoma, he was like, don't

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Speaker 3: drink anything from this year.

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Speaker 1: I'm like, what the hell? How do you know that

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Speaker 1: it makes a bad year of w Yeah. I was

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Speaker 1: like everything was smoky that year. I was like, okay,

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Speaker 1: what yeah, right, I know. I was like, I'm in California.

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Speaker 2: Yeah, I mean, you go wine tasting and it's just crazy.

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Speaker 2: That's nothing about wine tasting. Have you ever been like

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Speaker 2: if you ever been to Napper Paso, robyl Roblaze, Robles, whatever,

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Speaker 2: any of these places and all over the country, all

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Speaker 2: over the world that you wind tasting, it's hilarious because

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Speaker 2: they like, I went to this one place and I

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Speaker 2: don't know anything about this stuff. I just went because

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Speaker 2: it like my friends wanted to go. So we go

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Speaker 2: in California and they're like driving us to the vineyard

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Speaker 2: and they're like, here in this location, this grape growing here.

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Speaker 2: Scientists from around the world have arrived on this spot

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Speaker 2: trying to figure out how this grape grew here. But

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Speaker 2: our founder, the you know, the master vineyard whatever, Jaques

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Speaker 2: jug he was able to make this grape grow right

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Speaker 2: in this spot and it's the source of the of

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Speaker 2: the award winning wine whatever. It's like this, I swear

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Speaker 2: to god, they hire a marketing company to like come

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Speaker 2: up with it, to craft these wild as stories like

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Speaker 2: our vineyard stumbled onto this ground one night and peede

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Speaker 2: here and this and this vine grew and has been

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Speaker 2: prolific ever since. And as the winner of eight Diamond

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Speaker 2: grape vines. I'm just going, I don't what.

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Speaker 4: Yeah, they had stories for days me and Jason did

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Speaker 4: one years ago in Michigan or something Michigan, Yeah, because.

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Speaker 2: They tell the same kind of stories, like the world

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Speaker 2: around vindors world around have arrived here at this location

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Speaker 2: to figure out how we're able to make wine like

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Speaker 2: this in this climate and nobody can figure it out.

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Speaker 2: But are the great the great wine master.

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Speaker 7: You know, uh, Jacques Cousteau is here, right, They don't

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Speaker 7: have this elaborate story like I don't like a lot

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Speaker 7: of wines I taste, I like, this tastes like crap.

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Speaker 1: Drink. Just spit it out right. I told you guys.

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Speaker 3: I went to a winery in California and asked if

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Speaker 3: they had anything from New Zealand and the lady was

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Speaker 3: like yeah, And then you know, it turns out they

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Speaker 3: don't because they make wine there at the winery and.

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Speaker 1: They don't have lunch from other companies either, like New

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Speaker 1: Zealand Wine. I was like, we got to get you

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Speaker 1: out of here. Yeah, you.

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Speaker 2: Don't go to x X y Z winery and be

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Speaker 2: like do you have any phrensia here?

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Speaker 1: I wanted to die in that moment.

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Speaker 2: But there's always there's always this heroic story of the

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Speaker 2: owner of the you know, the founder.

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Speaker 1: Yeah, there's always a story or the he you.

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Speaker 2: Know, he found the master the family, the master winemaker

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Speaker 2: who was overlooked by every other winemaker. No winemaker would know,

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Speaker 2: nobody would hire this man. And we hired him and

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Speaker 2: brought him here to this barren land and he was

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Speaker 2: able to produce the finest in the world.

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Speaker 1: Yeah, bro, we do not care. It's crazy.

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Speaker 2: He came to drink, right, And then it's like, well,

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Speaker 2: that's why this wine's eighty dollars a bout Oh oh

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Speaker 2: god it yeah, yeah, exactly, yeah, do you have any pursuido? No,

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Speaker 2: but we'd have bush.

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Speaker 1: It was, and it was the pig.

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Speaker 2: From we found it watering the streets.

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Speaker 1: The roads of this land, right rights with the grape. Exactly.

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Speaker 2: It's a drunk pig and he peed right here. And

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Speaker 2: then that was the beginning of the He pooped in

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Speaker 2: fives and he won't believe it.

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Speaker 1: It really is. It's that insane.

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Speaker 2: And I'm sorry if I just ruined wine tasting for anyone,

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Speaker 2: because if you go wine tasting, you will that I'm

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Speaker 2: saying is that we're saying, and you'll start laughing because

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Speaker 2: these crazy tell these wild stories.

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Speaker 3: I hate that you have to wait for them to

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Speaker 3: finish speaking too before you taste it. Like I'm like,

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Speaker 3: oh my god, you're going on and on and this

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Speaker 3: wine's right in front of me.

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Speaker 2: And then of course, like I remember the one. They

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Speaker 2: poured like three of them and they're like, you know

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Speaker 2: which one's your favorite. We'll fill up the glass of

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Speaker 2: your favorite one. I'm like that one, like except for

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Speaker 2: that one, because that one's one hundred and twenty dollars

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Speaker 2: a bottle and I'm like, Okay, the one that's not

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Speaker 2: that I guess is my favorite. Whatever, whichever one you

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Speaker 2: can fill the the top. That's the other thing is

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Speaker 2: they don't give you. They give you like a little

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Speaker 2: bit because they're trying to give you a little you know,

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Speaker 2: taste of it, and then they want so you'll buy it.

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Speaker 2: Not a k por no, no I need.

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Speaker 7: After you drink all that though, after tasting you're like whoa,

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Speaker 7: which is why people spin it out.

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Speaker 2: I think because they don't want to get drunk if

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Speaker 2: you're tasting like thirty of them. Me, on the other hand,

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Speaker 2: I'm trying to get drunk, right right, That's what I'm

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Speaker 2: here to do, so trying to Who knew we were

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Speaker 2: going to talk about wine. I'm such an expert wine, beer,

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Speaker 2: all those things.

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Speaker 1: Clearly it's