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Speaker 1: All right. You know they always say this is the

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Speaker 1: morning show that eats. Yeah, that's why we have chefs,

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Speaker 1: and we have more chefs than any other show known

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Speaker 1: to man. Today, Josh Capon is here.

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Speaker 2: Hi, Josh Morning, everybody here he goes.

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Speaker 1: I love him Josh. Actually, if you've ever seen him

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Speaker 1: in action on TV or one of his restaurants, or

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Speaker 1: at a burger bash at the Food Festival, Wine Festival,

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Speaker 1: Josh's boom, he's on, but when he walks into the

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Speaker 1: room he's a little more quiet.

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Speaker 2: Oh I'm not so sure about that. I mean, come on,

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Speaker 2: I'm not a morning guy. But this is pretty cool.

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Speaker 2: And we're here bright and earlier, and he had a

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Speaker 2: cup of coffee. I had one of your pop up

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Speaker 2: bagels over there to get the day starts of Goldberg

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Speaker 2: No no better bagel.

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Speaker 1: On the entire go down.

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Speaker 3: He said he would dress up with us for Harry

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Speaker 3: Styles Day and he got old disco attired and everything,

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Speaker 3: and he played it was great.

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Speaker 2: Nice Paul, Yeah, yeah, we dragged you usould throw on

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Speaker 2: some seventies guard but I'm ready to rock.

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Speaker 1: So Josh grew up here in the New York area,

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Speaker 1: Rockland County, and so you've decided to stay here even

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Speaker 1: though you have, have you given a restaurant in Vegas? Right?

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Speaker 2: We have our first location of Capeon's Burgers in the beautiful,

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Speaker 2: brand new Fat Blue in Las Vegas.

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Speaker 1: Wow, that's not bad.

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Speaker 2: If you have not been to Vegas in a while,

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Speaker 2: I strongly suggest you pay that hotel visit because there's

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Speaker 2: a brand new, four billion dollar property and everything about

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Speaker 2: the place is absolutely spectacular. The culinary collection is second

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Speaker 2: to none, the spa, the pool, the gym, everything about burgers.

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Speaker 1: The burgers.

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Speaker 2: Yeah, Capon's Burgers, Award winning burgers. It's pretty cool to

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Speaker 2: have my name in lights in Vegas. Never thought that

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Speaker 2: would happen. But it's really really something special. And I

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Speaker 2: was just talking to Jim Kurrent. If you if you

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Speaker 2: haven't been to the Sphere, you must go see any

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Speaker 2: show we haven't been insisting that you guys take a

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Speaker 2: group trip, a group outing to go to the Sphere.

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Speaker 2: We'll set you up at the Fat Blue. There really

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Speaker 2: is the eighth Wonder of the World. I don't care

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Speaker 2: what you show. The Wisdom Sin Seriously, that's next on

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Speaker 2: my list because the movies are great too.

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Speaker 1: It is an incredible immersive experience.

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Speaker 2: It's something that everybody must experience, and I think you

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Speaker 2: should go all out there for the Wizard of Us.

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Speaker 1: You know, josh as a lot of things in Vegas

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Speaker 1: do they wear with time. At some point, maybe twenty

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Speaker 1: thirty forty years from now, this sphere will be like

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Speaker 1: it'll be like gay porn. I'm not so sure sphere

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Speaker 1: and you'll see these big naked gay guys like slapping

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Speaker 1: each other around.

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Speaker 2: Not so sure that's gonna ever happen to the Sphere,

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Speaker 2: but I've seen I've seen every show happens. I've seen

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Speaker 2: every show the sphere so far, and everyone gets better

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Speaker 2: and better because they're all learning how to use the

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Speaker 2: technology from each other. That's the one I haven't seen,

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Speaker 2: but I really want to go see it because again,

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Speaker 2: it's just it's just a fun it's fun fun.

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Speaker 4: I love fun.

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Speaker 1: For me, I'm a dead guy. So Dennen Cooe was

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Speaker 1: probably my favorite.

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Speaker 2: But I will tell you I was really pleasantly surprised

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Speaker 2: with the Eagles because I went because I wanted to.

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Speaker 2: It was really uh, it was you know, every song,

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Speaker 2: they put on a great show, the visuals are great,

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Speaker 2: and I was really that was probably my uh most surprised.

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Speaker 1: So we gotta we got to pump it up a

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Speaker 1: little bit at the sphere. But you know what we need.

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Speaker 1: Who do we need is.

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Speaker 4: A bad bunny, bad buddy buddy.

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Speaker 1: I would be bad Bundy's fear. Okay. So here's Josh Capon. Uh.

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Speaker 1: He has got this energy unlike anyone else I've ever

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Speaker 1: met in this business. For instance, when we've done uh,

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Speaker 1: some of the some of the the events for you know,

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Speaker 1: raising money for kids cancer, this and that. He's the

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Speaker 1: chef that makes the loudest noise, who's the most I'm

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Speaker 1: gonna I'm gonna use the word obnoxious, but in a

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Speaker 1: positive way. You always let people know you're there. Have

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Speaker 1: you been like that since you were a kid. We

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Speaker 1: always think loud mouthed kid, you know, they never shut up.

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Speaker 1: In my class, the first complement was on my energy.

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Speaker 2: And I take that very sincerely, and I really appreciate

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Speaker 2: that because because I get that a lot, and I

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Speaker 2: think it's a very very very sweet thing to say

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Speaker 2: about somebody, because I think in the world we're living

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Speaker 2: and especially these days, like you gotta just show up.

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Speaker 2: You got to show up. You got to bring some

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Speaker 2: positive vibes wherever you go. The obnoxious part, yeah, I

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Speaker 2: get that. You know, my wife tells me ninety nine

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Speaker 2: percent of the world loves me and there is one

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Speaker 2: percent that can't stand me.

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Speaker 1: But you know, well, let me be very obnoxious. No, no, no,

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Speaker 1: this is great and it means you have a presence

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Speaker 1: and you have that's your thing. Josh shows up and

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Speaker 1: you know he's there, and when you eat his food,

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Speaker 1: even if it is if he isn't in the restaurant,

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Speaker 1: you can taste that loud Josh in everybody. Your food's fantastic.

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Speaker 1: I appreciate it. What makes a great burger? Listen, a great.

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Speaker 2: Burger starts with it's a sum apart some of all

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Speaker 2: the parts. I think most importantly, you start with obviously

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Speaker 2: a great patty. You know my meat from Palafreda. You know,

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Speaker 2: I have a signature Capon blend chuck short ub and brisket.

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Speaker 1: So slow down the Capon blend capeon bla. It's short ribbon, brisket,

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Speaker 1: chuck short.

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Speaker 2: Rubb and brisket usually about eighty twenty percent meaning eighty

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Speaker 2: percent twenty percent fat, ground fresh daily. I think that

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Speaker 2: that obviously is where it starts. I think second is

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Speaker 2: the bun at Capeon's Burgers. At the Found Blue, we're

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Speaker 2: baking buns daily. It's a cross between a bree ocean

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Speaker 2: of potato bun and the bun itself spectacular.

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Speaker 1: And then what you do with it. You want to

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Speaker 1: make sure you treat it respectfully.

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Speaker 2: I say, cooking burgers like a steak, you know, make

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Speaker 2: sure you get that nice carmealization that my artiffact that

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Speaker 2: you're looking for nice and golden. Don't want a burger.

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Speaker 2: Don't play with your meat while it's on the grill, right,

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Speaker 2: Let the thing cook.

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Speaker 4: Let it chart on right, you have to go to

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Speaker 4: press it down.

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Speaker 2: No, if I see you, If I go in your

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Speaker 2: backyard and you're smashing that burger in the grill like

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Speaker 2: fifteen times, I'm gonna take dispatchela out of your hand

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Speaker 2: and probably smack in the face. I mean, by the way,

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Speaker 2: even if you like get well done or cooked more,

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Speaker 2: just let it cook.

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Speaker 1: It doesn't mean you have to squeeze all the love

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Speaker 1: juice out of there.

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Speaker 2: You know, well done doesn't mean they have to be dry,

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Speaker 2: And I think that's what people get.

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Speaker 1: Make it notes you're going so fast, Okay, don't play

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Speaker 1: with your meat, and it's love juice. Okay, you see

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Speaker 1: where I'm going there. But but but what to see this?

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Speaker 1: It's fear one day, yes, but what I'm getting to

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Speaker 1: is is just cook with love.

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Speaker 2: Like I think one of my reasons I was so

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Speaker 2: successful at the Burger Bash is, yes, we put out

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Speaker 2: a great burger every time, and I had the same

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Speaker 2: team involved in every everyone that we won. It's timing,

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Speaker 2: it's coordination, it's making sure every You know, you can

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Speaker 2: walk up someplace and there's like fifty burgers just sitting there.

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Speaker 2: We were literally cooking to order. I mean you were

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Speaker 2: getting a hot, fresh, juicy burger every time. We cut

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Speaker 2: them into quarters. So like when you got that or

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Speaker 2: a burger, you got that money bite first bite. You

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Speaker 2: know you're not eating around the outside. But I think

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Speaker 2: whatever you do, and especially when it comes to cooking,

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Speaker 2: is put your heart and soul into everything. Cook with

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Speaker 2: a lot of passion, cook with a lot of love.

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Speaker 2: It's like that movie like Water for Chocolate, where you

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Speaker 2: tasted every emotion that she was cooking with it.

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Speaker 1: That's one of my.

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Speaker 2: Favorite movies, you know, But but I mean it very

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Speaker 2: sincerely when I say put your heart and soul, put

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Speaker 2: your passion and make people appreciate how much effort you

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Speaker 2: put into it. When you take that bite of a burger,

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Speaker 2: of a steak or whatever it may be, Oh, you

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Speaker 2: can't taste it. You know, food is such an emotional heart.

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Speaker 2: It's such an emotional piece of the heart. And I

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Speaker 2: bring this up there. I don't know if you saw

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Speaker 2: the video that was out the other day. There was

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Speaker 2: an American serviceman serving overseas and his mom sent him

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Speaker 2: a care package.

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Speaker 1: I'm assuming, but I don't know. Definitely a Latin family,

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Speaker 1: Latino family, because she sent these enchiladas amazing and you

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Speaker 1: saw him open it up there in you know, the

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Speaker 1: Middle East wherever, and he started eating it and he

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Speaker 1: could taste the taste that he grew up with, the

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Speaker 1: taste that he had on his mom's table every day,

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Speaker 1: and he just lost it. This man was crying because

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Speaker 1: it was love in there. And so if if Josh

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Speaker 1: Capon says put love in your food, you're like, well,

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Speaker 1: how do I do that? There is a way to

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Speaker 1: do it. I'm literally getting emotional as you say that.

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Speaker 1: I'll send me the video.

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Speaker 2: I think that's the power of food and one of

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Speaker 2: the reasons why I absolutely love what I do. I mean,

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Speaker 2: I think you can really nurture somebody's soul by cooking.

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Speaker 2: I mean, send your boy in the army, send your

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Speaker 2: boy salami in the army. Right the cats is raised.

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Speaker 2: But there's something about food that, like, really, it just

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Speaker 2: hits like nothing else. And I think in the world

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Speaker 2: will living in and I say food is the final frontier.

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Speaker 2: One of the reasons why I love cooking is is

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Speaker 2: it just brings people together. I don't care what nationality are,

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Speaker 2: where you're from. I think everybody celebrates more. And just

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Speaker 2: just when you bring people around a dinner table and

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Speaker 2: you're drinking and you're eating, like good things happen.

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Speaker 1: Man, people were smiling.

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Speaker 2: I love being in the restaurant every night because I

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Speaker 2: got a great I got a great crew.

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Speaker 1: With all my kitchens. My job is no longer to

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Speaker 1: oversee the kitchens.

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Speaker 2: My job is to just make sure everybody that comes

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Speaker 2: to that restaurant is feeling the vibes, feeling, is having

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Speaker 2: a good time.

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Speaker 1: I touch guess in.

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Speaker 2: A way that I don't think anybody else does. I

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Speaker 2: see everything I know how to enhance their experience, and

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Speaker 2: most important to give give my reason to come back

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Speaker 2: for more.

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Speaker 1: Look at that, you know, Josh Capon talking about that,

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Speaker 1: and I know it's true because I've been in his restaurants.

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Speaker 1: And then you know, we had Mario Carbone here the

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Speaker 1: other day. He talked about his show that his restaurant's

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Speaker 1: put on the best it's but it's all it rolls

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Speaker 1: into the same vibe. So you take Gandhi out for dinner. Good,

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Speaker 1: she of course of Indian descent. She's Indian. You know,

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Speaker 1: we go out to like Tamarind or some great Indian

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Speaker 1: restaurant in town, and you can see as she's chewing,

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Speaker 1: she's tasting, she's tasting her so oh, she's sad.

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Speaker 4: To me, it's a love language in itself.

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Speaker 5: I love food, and I think that there's so much

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Speaker 5: you learn about a culture through their food. That it's

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Speaker 5: so important to try food from other places is because

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Speaker 5: you will learn about the people through that.

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Speaker 1: You're crazy, Danielle from the Bronx Italian American. Yep, you

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Speaker 1: don't call it gravy, do you know? Okay, one of.

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Speaker 2: My biggest gifts is the chef that you just mentioned,

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Speaker 2: is I have a big influence, especially on younger kids

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Speaker 2: that don't like to eat like the you know, the pizza,

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Speaker 2: bagels of cream, cheese, hot dogs.

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Speaker 1: I have a way to encourage or.

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Speaker 2: Get kids to taste things that they normally wouldn't and

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Speaker 2: the parents are in awe of it because I think,

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Speaker 2: like you said, food is part of.

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Speaker 1: How do you do living? How do you do that?

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Speaker 2: I'm a chef, so I think I say, you know, listen,

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Speaker 2: this is what I do for a living, Like trust me,

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Speaker 2: and I get kids to tastings that they normally wouldn't

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Speaker 2: and break down some barriers because my mom and dad

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Speaker 2: tell you to taste it's like this, they're not going

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Speaker 2: to listen to them.

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Speaker 1: And I think a lot of.

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Speaker 2: Kids who are going overseas now for broad programs like

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Speaker 2: I'm like, immerse yourself in the culture, like taste of food,

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Speaker 2: because wherever you go, food is such an important part

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Speaker 2: of it.

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Speaker 1: I traveled. One of my biggest you know, culinary educations

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Speaker 1: came when I traveled abroad when I was younger.

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Speaker 2: My dad encouraged me to leave the nest, so to speak,

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Speaker 2: and I got into cooking to travel when I travel

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Speaker 2: through Germany, Italy, Spain in France for a year and

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Speaker 2: a half I learned a lot about myself, but I

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Speaker 2: also learned a lot about food and just ingredients and culture.

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Speaker 1: And I think it's one of the greatest things we

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Speaker 1: have to offer.

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Speaker 3: What made you fall in love with it, like in

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Speaker 3: the first place, like with cooking and stuff like that.

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Speaker 1: How did you get the fever, Josh? I got the

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Speaker 1: fever for the flavor of them right now. Listen. First

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Speaker 1: of all, I like to eat. I'm not going to

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Speaker 1: hide it. I grew up a husky kid like I

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Speaker 1: just like to eat play.

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Speaker 2: I like to eat good food, and I used to

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Speaker 2: play around the kitchen and I complained about my mom's

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Speaker 2: school lunches one too many times, and she pretty much said, if.

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Speaker 1: You kids, make your own lunch.

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Speaker 2: And you know, all of my early jobs, I worked

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Speaker 2: in a bakery where I gained twenty pounds I never lost.

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Speaker 2: Really not a great job for a husky kid to take.

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Speaker 2: In high school, I was a mus boy, it was

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Speaker 2: a line cook, I was a dishwasher. But I just

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Speaker 2: think there's something very very genuine about it. Again, you

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Speaker 2: give somebody a plate of food, there's no way you're

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Speaker 2: not going to put a smile on there. Whether it's

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Speaker 2: a Burger or something fancy. How okay, Scary Jones everybody

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Speaker 2: fives club member, one of my favorite people on the.

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Speaker 1: Face of the earth. Do I need? How do I

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Speaker 1: get a membership to? Uh? You just take Elvis, Elvis.

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Speaker 1: You're just it. Oh, I'll tell you what Elvis Elvis.

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Speaker 1: You want it? You want to finally belong Elvis.

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Speaker 2: I will give you a membership to the hottest membership

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Speaker 2: culinary driven club in New York City if if you

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Speaker 2: show up on Tuesday night to come see Tim Young

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Speaker 2: with Scary and the crew, oh, the piano guy.

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Speaker 1: Yeah, and he is unbelievable. He is extravacy is going, Yeah,

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Speaker 1: he is. He's here. Book table. I can't go to

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Speaker 1: one about VIP members. You got understand is there're a

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Speaker 1: membership above his membership for you if you if you

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Speaker 1: give me that one, I'll be there to We like

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Speaker 1: to treat all of.

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Speaker 2: Our members as saying but no, no, just at the

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Speaker 2: Scary Elvis. You can be slightly ranked above him. But

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Speaker 2: I think you sid come see, come see Tim Young

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Speaker 2: on Tuesday night and this guy is just an absolute blast.

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Speaker 2: It's kind of what the club is all about. Comfort dinner.

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Speaker 2: Then come downstairs to Cattail our lounge for for a

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Speaker 2: real good tame. You you're to good tach.

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Speaker 6: I recently hope up Capon's Chop House at the Riverside

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Speaker 6: Square Mall in Hackensack.

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Speaker 1: How did jar Rule get involved in that project? Jah Ru? Yeah,

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Speaker 1: Ru is always long time. Jar Ru's my guy. Listened.

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Speaker 2: Jar Us is a legend in himself. We've become dear

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Speaker 2: friends over the years. We've always supported each other. He

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Speaker 2: has his new whiskey, ambert Ople and so it was funny.

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Speaker 2: We're having a conversation at Cattail at fly Fish Club

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Speaker 2: and I mentioned we were taking over the former space

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Speaker 2: which was Ltbor and Grill. He said, Dude, that was

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Speaker 2: one of my favorite restaurants. I live in it lives

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Speaker 2: in Jersey in that area. And I said, you want

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Speaker 2: to get involved. He's like yeah, and he followed up

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Speaker 2: with me and we became partners and he's there probably

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Speaker 2: once a week.

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Speaker 1: You know what's great about jos is he just gets it.

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Speaker 1: You know what. You got to respect somebody like I'm

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Speaker 1: sure Elvis.

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Speaker 2: Wherever you go, people recognize you, and people want to

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Speaker 2: say low and people want to take a picture, and

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Speaker 2: they want to be part of your history and of

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Speaker 2: your journey, and it's always it's always important to remember

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Speaker 2: like you got, you got to embrace that. And Jah

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Speaker 2: is always great whenever he's at the restaurant, whoever it

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Speaker 2: is that wants to say, loo, take a picture, which

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Speaker 2: you might have me birthday.

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Speaker 1: He's wonderful.

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Speaker 2: He's brought energy to the restaurant as well, and he's

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Speaker 2: just a great dude and really happened to be partners.

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Speaker 1: Well, how come I cant be a partner with you.

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Speaker 1: I'm a partner with everyone else right at check bit boy, Okay,

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Speaker 1: I'm not going to tell you what you're winning from Josh,

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Speaker 1: but you're winning something if you're calling one hundred now, Diamond,

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Speaker 1: Oh Diamond, Yeah, can you take call it one hundred?

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Speaker 1: We're giving away something from Josh eight hundred two four

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Speaker 1: to two zero one hundred. Thank you, Diamond. I love you.

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Speaker 1: This is a good one. If I was you, I'd

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Speaker 1: start calling it right now.

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Speaker 3: Yeah.

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Speaker 1: Yeah, don't. I mean, go ahead, break a finger, just

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Speaker 1: get it done, shall we do it? Ask a chef

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Speaker 1: Josh Cathan. He's been chefing officially for thirty something years. Oh,

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Speaker 1: ask a chef straight in eight oh I got a

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Speaker 1: good one. Okay, what is it? Okay? So you're constantly

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Speaker 1: back there slicing, dicing, mincing. You've got sharp knives right right? Yes,

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Speaker 1: he's a piece of you ever made it into a dish?

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Speaker 4: Good question?

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Speaker 2: Can I plete a fifth on that one? The answer

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Speaker 2: is no. But you know what's worse than that? Has

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Speaker 2: a piece of a band aid ever made into The.

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Speaker 1: Answer is new my friends right to talk to me

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Speaker 1: after the show. In spring Cape, Ponsberger is opening a

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Speaker 1: beautiful premise. Hey, ask a chef, Danielle.

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Speaker 3: Okay, so do chefs really get upset if we alter

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Speaker 3: what we're ordering from the men? You like, I say

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Speaker 3: all the time, hold the sauce or hold the mail.

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Speaker 1: No cilantro.

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Speaker 2: Yeah, do you go the other chefs other chefs would

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Speaker 2: not like to answer. I A'm about to give you,

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Speaker 2: but I'll do whatever you want. I just want them

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Speaker 2: eight to please and make you happy at the same

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Speaker 2: time at the same time trust the chef.

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Speaker 1: Like one of my biggest pet peeves is when somebody orders.

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Speaker 2: A salad no dressing, and then they sit there and

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Speaker 2: they take every piece of let us and dip it

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Speaker 2: into the dressing. I understand you don't might not want

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Speaker 2: a lot of dressing, so maybe light dressing. But there's

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Speaker 2: something magical when you toss the greens in a bowl

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Speaker 2: with the dressing and they're all just perfectly coated.

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Speaker 1: That's why you go to a restaurant.

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Speaker 2: I had a woman the other day that brought in

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Speaker 2: her own bottle of some some skinny version of addressing,

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Speaker 2: and I said, listen. She said, well, there's no sugar

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Speaker 2: in here. I said, there's no sugar in my dressing.

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Speaker 2: There's also eighty five ingredients that I can't read on

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Speaker 2: your dressing. So I do stay trust a chef. I

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Speaker 2: understand maybe you don't want look my wife. Yeah, no gluten,

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Speaker 2: no dairy, no butter. I respect those things. But I

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Speaker 2: will work with you to make whatever you want, how

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Speaker 2: you want it, absolutely delicious.

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Speaker 1: That's so.

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Speaker 2: Yes, I am a very listen I'm a very accommodating chef,

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Speaker 2: and not many people, a lot of people with their

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Speaker 2: way of the highway, I do not believe in that

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Speaker 2: philosophy at all.

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Speaker 1: Like Scotti Bee, for instance, he sometimes you order a

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Speaker 1: steak and order a ketchup. By the way, I like

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Speaker 1: stick on my ketchup. Yeah, I said it on live

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Speaker 1: radio Scotti not alone. Yeah, always ketchup on meat. Yeah,

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Speaker 1: all right, all right, hey ask a chef Gandhi.

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Speaker 5: Okay, you earlier talked about respecting a burger and the

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Speaker 5: things you need to do to respect a burger.

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Speaker 4: How do you disrespect a burger?

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Speaker 1: Peapple on it? Listen.

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Speaker 2: I think you don't want again. You don't want to

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Speaker 2: kill it? You do, you don't want to, you know,

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Speaker 2: I don't want dry. I think sometimes the top things

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Speaker 2: can get a little too crazy. But you know, there's

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Speaker 2: no wrong way to eat a burger as far as

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Speaker 2: I'm like that.

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Speaker 1: You know, when I eat a burger, I just turn

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Speaker 1: it upside down because the taste hit your tongue differently

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Speaker 1: from the condiments from the top versus the bottom. Just

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Speaker 1: a little screwed up. It's usually when I'm start supposed

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Speaker 1: to eat sushi. When you eat the geary pieces, you're

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Speaker 1: supposed to turn it upside I ate sushi wan fingers,

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Speaker 1: and people are just going, no, you're supposed to, So

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Speaker 1: you're supposed to.

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Speaker 2: That's why we give you a little You come to Eto,

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Speaker 2: which is our Omakazi spot in Tribeca, one of the

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Speaker 2: greatest Omo spots.

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Speaker 1: Omakazi spots in the city of not the world. You

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Speaker 1: get little finger wise where you clean your fingers.

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Speaker 2: It's meant when you pick up a piece in the geary,

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Speaker 2: which is the fish served over the rice. If you

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Speaker 2: try and pick it up with chopsticks, more often than not,

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Speaker 2: it's going to break and fall apart. It's meant to

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Speaker 2: be eaten with your fingers if you want it, and

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Speaker 2: then in your mouth.

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Speaker 1: One always do I use the chopsticks to when I

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Speaker 1: go to the bathroom to put my thing in and

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Speaker 1: out of my pants. Scary as a chef with Josh

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Speaker 1: k have you.

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Speaker 6: Ever been out to eat at a restaurant and said,

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Speaker 6: oh my god, this is so good, I'm mistealess for

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Speaker 6: myself and put it on one of your menus?

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Speaker 1: Why doesn't Scary get this own microphone? Because of questions

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Speaker 1: like that.

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Speaker 2: Answer, The answer is a thousand percent yes, And imitation

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Speaker 2: is the biggest form of flattery. Listen, noble, come on,

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Speaker 2: who doesn't have creamy spicy rocks up on the menu

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Speaker 2: or the yellow to alipinio like, if you're gonna do it,

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Speaker 2: obviously show a little respect to make sure you do

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Speaker 2: it as good, if not better, than the original.

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Speaker 1: One more question, ask a chef, have you ever done

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Speaker 1: it in the kitchen? Oh, we're not at home. We're

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Speaker 1: not at home at the restaurant. To plead the.

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Speaker 4: Fifth, the fifth here, I enjoy that Oka.

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Speaker 1: Saying call is gonna win something. Hold on, it's our friend, Chris. Chris, Hey,

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Speaker 1: Chris West Milford. You know what you could roll on

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Speaker 1: into Uh, have dinner over at Josh Capon's restaurant. You're

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Speaker 1: not far there every every Monday. Wait, will you wear

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Speaker 1: every Monday? I mean now like down by the Riverside Square,

435
00:18:06,600 --> 00:18:10,200
Speaker 1: the shops Riverside, you're there every Monday. Chris, I want

436
00:18:10,240 --> 00:18:10,840
Speaker 1: you to tell.

437
00:18:10,640 --> 00:18:12,600
Speaker 2: Me the next that we're gonna we're gonna give you

438
00:18:12,640 --> 00:18:16,520
Speaker 2: a two hundred and fifty dollars certificate to enjoy yourself

439
00:18:16,520 --> 00:18:17,679
Speaker 2: at capeon Shop.

440
00:18:17,440 --> 00:18:20,480
Speaker 1: Pals and and to go along with that certificate, there's

441
00:18:20,480 --> 00:18:21,960
Speaker 1: more in the limited edition.

442
00:18:22,359 --> 00:18:28,680
Speaker 2: Yes, I have a limited edition capeon Shop house baseball cap. Hopefully,

443
00:18:28,680 --> 00:18:31,760
Speaker 2: hopefully we're gonna connect offline. We're gonna make this reservation

444
00:18:31,920 --> 00:18:34,520
Speaker 2: through myself, and I'm gonna hopefully be there to take

445
00:18:34,560 --> 00:18:36,320
Speaker 2: you on a culinary journey of a lifetime.

446
00:18:38,760 --> 00:18:41,760
Speaker 1: D's gonna become a regular, and we got hats for

447
00:18:41,800 --> 00:18:43,320
Speaker 1: everybody about it. Oh my god.

448
00:18:43,359 --> 00:18:44,000
Speaker 3: We have a rule.

449
00:18:44,000 --> 00:18:45,280
Speaker 1: We have a rule of capeon shop house.

450
00:18:45,320 --> 00:18:47,040
Speaker 2: You don't get a hat unless you come to the

451
00:18:47,080 --> 00:18:51,360
Speaker 2: chop house here at the Elvis Durancho Elvis your first

452
00:18:51,359 --> 00:18:51,679
Speaker 2: What co.

453
00:18:51,800 --> 00:18:54,800
Speaker 1: Do you want? Yes, I'm going for green. I love

454
00:18:54,840 --> 00:18:57,800
Speaker 1: that might say that you're slogan on the back. What

455
00:18:57,840 --> 00:18:58,840
Speaker 1: did you say?

456
00:18:59,040 --> 00:19:01,040
Speaker 2: A lot of times when people me a compliment, I

457
00:19:01,040 --> 00:19:02,280
Speaker 2: always say, what did you say?

458
00:19:02,320 --> 00:19:08,840
Speaker 1: Scary Chris when you're eating you, when you're having dinner,

459
00:19:08,840 --> 00:19:11,280
Speaker 1: makesure you ask for a chef Capon to show you

460
00:19:11,320 --> 00:19:12,800
Speaker 1: where he did it in the kitchen. Let's make sure

461
00:19:12,840 --> 00:19:18,600
Speaker 1: we get her hold on. Congratulations, congratulations. I love the hats.

462
00:19:19,240 --> 00:19:21,240
Speaker 1: You say love with hats. Hats Hats.

463
00:19:21,800 --> 00:19:25,080
Speaker 2: Hats. Hats are one of the greatest advertising promotions of

464
00:19:25,119 --> 00:19:27,280
Speaker 2: all time because people love a good baseball hat. Everybody

465
00:19:27,359 --> 00:19:29,720
Speaker 2: was on vacation this past winter and everybody sending me

466
00:19:29,760 --> 00:19:31,080
Speaker 2: pictures of their hats by the ocean.

467
00:19:31,400 --> 00:19:33,639
Speaker 1: It's great hat, it's great branding. You'll see me in

468
00:19:33,640 --> 00:19:35,600
Speaker 1: a Capon's hat very soon. I always believe.

469
00:19:35,680 --> 00:19:37,439
Speaker 2: I believe a kitchen and a and a and a

470
00:19:37,560 --> 00:19:40,000
Speaker 2: kitchen crew was similar to a sports team, and I

471
00:19:40,000 --> 00:19:42,040
Speaker 2: think it's really nice when everybody's wearing the same cap

472
00:19:42,040 --> 00:19:43,600
Speaker 2: back there and part.

473
00:19:43,440 --> 00:19:46,000
Speaker 1: Of a team. I like that. So you know another

474
00:19:46,000 --> 00:19:49,080
Speaker 1: reason we love Capon's yes straight inning. He's got great energy.

475
00:19:49,119 --> 00:19:50,560
Speaker 1: I think the next time you're sick, we should just

476
00:19:50,640 --> 00:19:53,919
Speaker 1: have him fill in. Okay, maybe like the next ten minutes.

477
00:19:54,160 --> 00:19:56,359
Speaker 1: I think, you know again, we touched on that earlier.

478
00:19:56,400 --> 00:19:58,320
Speaker 2: I think everybody needs to wake up in the morning

479
00:19:58,680 --> 00:19:59,880
Speaker 2: and say, you know what, I'm going to give out

480
00:19:59,880 --> 00:20:02,159
Speaker 2: some really good positive energy today because I think the

481
00:20:02,160 --> 00:20:04,159
Speaker 2: world needs more of it, and just show up. I

482
00:20:04,200 --> 00:20:06,400
Speaker 2: always say you're either an asset or a liability in life.

483
00:20:06,520 --> 00:20:08,720
Speaker 2: Everybody should be an asset. Bring something to the table,

484
00:20:08,760 --> 00:20:11,760
Speaker 2: no pun intended. Bring something to the table, but show up,

485
00:20:11,960 --> 00:20:13,960
Speaker 2: greet people with a smile on your face. Hey how

486
00:20:14,000 --> 00:20:15,639
Speaker 2: were you today? And don't just ask the question for

487
00:20:15,680 --> 00:20:17,320
Speaker 2: the sake of asking. You look them in the eye

488
00:20:17,359 --> 00:20:19,359
Speaker 2: and say, hey, how are you doing today? Because see

489
00:20:19,400 --> 00:20:22,000
Speaker 2: you gotta check it in on yours. Don't be an asked

490
00:20:22,040 --> 00:20:23,760
Speaker 2: and plight be appreciative.

491
00:20:23,840 --> 00:20:26,040
Speaker 1: What he just said. That is Josh Capon on a cracker.

492
00:20:26,080 --> 00:20:27,400
Speaker 1: I like that I'm gonna ask you one more question

493
00:20:27,440 --> 00:20:28,639
Speaker 1: than we got to get it get out of you, right,

494
00:20:28,720 --> 00:20:31,640
Speaker 1: I'm not leaving. No, I have a lot of fun.

495
00:20:31,640 --> 00:20:33,879
Speaker 1: I'm got me at it bed at eight o'clock in

496
00:20:33,920 --> 00:20:38,120
Speaker 1: the morning. I'm not leaving. Here's my question. What is

497
00:20:38,119 --> 00:20:40,000
Speaker 1: is there? Or has there ever been a meal you

498
00:20:40,040 --> 00:20:42,280
Speaker 1: sat down and started eating and you actually got a

499
00:20:42,320 --> 00:20:46,399
Speaker 1: tear in your eye and you actually almost wept because

500
00:20:46,800 --> 00:20:50,440
Speaker 1: it just hit you so hard in the heart and

501
00:20:50,560 --> 00:20:53,280
Speaker 1: it was just perfect for that moment where you were,

502
00:20:54,000 --> 00:20:54,600
Speaker 1: oh tough one.

503
00:20:54,600 --> 00:20:57,520
Speaker 2: I would I would probably say one of the greatest,

504
00:20:57,520 --> 00:20:59,480
Speaker 2: most memorable meals I've ever had in my entire life.

505
00:20:59,480 --> 00:21:01,000
Speaker 2: And it's not about the quality of the food of

506
00:21:01,080 --> 00:21:03,800
Speaker 2: what you're eating, it's where you are. It's not surroundings,

507
00:21:03,800 --> 00:21:04,080
Speaker 2: it's the.

508
00:21:04,000 --> 00:21:04,680
Speaker 1: People you're with.

509
00:21:05,160 --> 00:21:08,400
Speaker 2: When I traveled abroad and my dad would come visit

510
00:21:08,440 --> 00:21:09,920
Speaker 2: me a couple of times and take me on these

511
00:21:09,920 --> 00:21:13,359
Speaker 2: little like little voyages, and we went to Lake Como,

512
00:21:13,440 --> 00:21:15,280
Speaker 2: log of the Como, and there was a restaurant in

513
00:21:15,280 --> 00:21:17,960
Speaker 2: the middle of the lake on an island called Isla Deacomonici,

514
00:21:18,480 --> 00:21:19,360
Speaker 2: and it was the same.

515
00:21:19,200 --> 00:21:20,879
Speaker 1: Menu for one hundred years. And I could take you

516
00:21:20,880 --> 00:21:21,400
Speaker 1: the whole menu.

517
00:21:21,400 --> 00:21:25,280
Speaker 2: It it's a six course menu, it's it's immaculate, and

518
00:21:25,400 --> 00:21:27,240
Speaker 2: I was fortunate to have that meal my dad, which

519
00:21:27,240 --> 00:21:29,440
Speaker 2: one of the greatest dining memory memories of my life.

520
00:21:29,440 --> 00:21:31,000
Speaker 2: And he's along with me, which is great because I

521
00:21:31,000 --> 00:21:33,000
Speaker 2: have so many memories to keep me going. But I

522
00:21:33,040 --> 00:21:35,400
Speaker 2: took my wife there when we got married on her honeymoon,

523
00:21:35,720 --> 00:21:37,400
Speaker 2: and I remember saying, I'm gonna start crying in the second.

524
00:21:37,400 --> 00:21:40,240
Speaker 2: I remember sitting down my wife and just having flashbacks

525
00:21:40,240 --> 00:21:42,159
Speaker 2: of being in the same place with my dad. Wow,

526
00:21:42,320 --> 00:21:43,840
Speaker 2: And it was like it just it just came full

527
00:21:43,880 --> 00:21:46,280
Speaker 2: circle and I'm a mess over here right now. To me,

528
00:21:46,359 --> 00:21:49,879
Speaker 2: it's again, it's what food. It's how powerful food can be.

529
00:21:50,560 --> 00:21:52,919
Speaker 2: And it's not about it could be a burger. It

530
00:21:52,960 --> 00:21:54,960
Speaker 2: doesn't have to be fine dining, it doesn't have to

531
00:21:54,960 --> 00:21:57,280
Speaker 2: be fancy. But here I am sitting here at my

532
00:21:57,320 --> 00:22:00,040
Speaker 2: wife and I have pictures of both occasions with the

533
00:22:00,080 --> 00:22:01,520
Speaker 2: same staff that was there before.

534
00:22:01,760 --> 00:22:04,080
Speaker 1: Wow. And to me, it was magical. And unfortunately that

535
00:22:04,119 --> 00:22:05,119
Speaker 1: restaurant's not there anymore.

536
00:22:05,119 --> 00:22:06,320
Speaker 2: But when people used to ask me one of my

537
00:22:06,320 --> 00:22:08,639
Speaker 2: favorite night experiences is that one.

538
00:22:08,960 --> 00:22:10,840
Speaker 1: We all have a favorite one, but you're right, it

539
00:22:11,320 --> 00:22:14,000
Speaker 1: could be okay food, but it's the people you're with

540
00:22:14,400 --> 00:22:16,560
Speaker 1: and what it's all about. That's what it's all about.

541
00:22:16,880 --> 00:22:20,000
Speaker 1: Josh Capon excellent. Thank you so much for being here today.

542
00:22:20,480 --> 00:22:23,760
Speaker 1: Is it really over? Do I have to leave?

543
00:22:24,440 --> 00:22:25,680
Speaker 2: The first of all, thank you for having me. And

544
00:22:25,680 --> 00:22:27,320
Speaker 2: I gotta tell you, guys have a wonderful thing going

545
00:22:27,359 --> 00:22:29,000
Speaker 2: over here. The energy you guys have in this room,

546
00:22:29,000 --> 00:22:30,560
Speaker 2: and you've been doing this for thirty plus years and

547
00:22:30,560 --> 00:22:32,080
Speaker 2: this is your family and it's a lot of fun,

548
00:22:32,080 --> 00:22:34,119
Speaker 2: and you guys have a great job and much respect

549
00:22:34,200 --> 00:22:35,439
Speaker 2: and love for what you guys do and bring to

550
00:22:35,440 --> 00:22:35,720
Speaker 2: the world.

551
00:22:35,840 --> 00:22:38,760
Speaker 1: Josh Capeon, everyone look it up. He's got restaurants all

552
00:22:38,760 --> 00:22:40,880
Speaker 1: over the place. He's littering the world with his restaurants

553
00:22:40,920 --> 00:22:42,719
Speaker 1: and they're fabulous. So go check him out.

554
00:22:42,800 --> 00:22:45,560
Speaker 2: Josh Capeon, chop out soon, say Elvis Deray. When you

555
00:22:45,600 --> 00:22:48,880
Speaker 2: walk on the door and something special will happen, you'll

556
00:22:48,960 --> 00:22:49,920
Speaker 2: kick your ass right out.

557
00:22:51,000 --> 00:22:53,400
Speaker 1: Quite the contrary, we will take it. Thank you. Josh