Hey guys, Matt from Good News York. We are out
of the studio you may have noticed and we are
at Probably one of my favorite places in central
New York. We are at the turning stone casino.
I brought my good old sidekick Mike. Yes He's
having a good time. We're keeping him away from
the slot machines for a few minutes Because we
get to talk to a gentleman who works here and
does, I don't know, one of my favorite things
on earth. He's the executive pastry chef. Now,
if you've ever been to Turning Stone, you've
had some incredible treats. Sir, please go ahead
and introduce yourself and let's talk about some
of these goodies. Well, my name is Chef Jeremy
Moore. I'm the executive pastry chef here for
Turning Stone Resorts. My team of over 30 pastry
cooks. Supply not just all of our restaurants
here at turning stone But all also all of our
off -site properties point while this casino
YBR casino the lake house the Cove all of our
maple leaf gas station So we have quite a nice
operation here Wow with quite a large team a
lot of experience out of all those things What
is the most popular year -round pastry that your
team makes? Brownies. Brownies, really? It's
interesting it is. Brownies and cheesecakes,
some of those simple desserts are what people
really love. I love that, man. How many years
have you been in the pastry chef industry? I've
been here over, or in the industry over two decades.
Wow. So well over 20 years and I've been fortunate
enough to work all over the US and as well as
study in France. That's incredible. That's incredible.
Now, as much as we can talk about the pastries
and all the restaurants and all the incredible
things you're around here at Turning Stone, there's
one other project that you and your team work
on that's very special for the holidays, right?
Oh, yes. It's one of the most creative and festive
times for us. They really get to my team really
gets to stretch their legs. Help develop their
planning skills, but also kind of go crazy with
decorations and of course We are talking about
this magical wonderland the holiday village right
here at turning stone incredible gingerbread
houses let's Let's let's dive in and talk about
some of these incredible things, huh? Oh, yes,
this is Holidays around the world so we're kind
of showcasing We have here at Turning Stone over
5 ,000 employees that represent over 70 countries.
So we really want to kind of highlight some of
those countries. Obviously, we don't have 70
houses, but we can fit. nine houses here. So
we kind of highlight some of those nine houses
that represent a number of our our colleagues
here. This is this is absolutely incredible.
Maybe why don't we especially since there's not
a huge group right this second, why don't we
jump in the middle and we'll get some shots and
talk about the houses right in front of them?
Absolutely. This is incredible. So chef. Tell
us what we're standing in front of here. Give
us just kind of a basic overview of what we're
looking at We're standing in front of our holiday
village So we have a few of the houses here like
we have a house that represents America with
the old -time Nostalgic Hershey bars. They're
quite a bit thicker. Yeah duty Now it's made
all that's actually tiles of Hershey bars is
what I'm looking at. That's incredible for the
roof birthday KitKats. Wow white chocolate and
sprinkles And then next to it, we have our Japan
house. So we have hockey stick. Look at that
dragon. That's incredible. We have matcha Kit
Kat bars. As you noticed, because they're from
Japan, they're quite a bit smaller than our traditional
Kit Kat bars, as well as and the chimney is made.
We have sushi, but they're made out of Rice Krispies.
So we have little sushi rolls and of course,
a little koi pond. Next to it we have our French
house, so French macaroons for the roof. Little
Eiffel Tower down there. Then over here we have
our house from Mexico. So on this side you can
really see like the terracotta roof and the colorful,
all the colors that you get down in New Mexico.
And then this is our Italian train station with
puzzles for the roof. Lots of fondant marbled
to make it look like a marble column, but also
these dolls here are made out of Fondant and
rice papers. They're wildly edible That's incredible
So let me ask you as you're putting all this
together First of all, how long does it take
to to build even one of these houses? Well, we
actually start planning Typically in the summer
July August we start coming up with our ideas
and pitch them and kind of develop and and then
I get into in September we get into working with
my team so I able to Give team members different
houses give them the theme and have them kind
of develop some of their ideas I work with them
to come up with the right design the right look
get everything ordered we start making all the
things like the dragon and all these little figurines
that are all made from scratch sure we start
making those usually in september october okay
and then we come out beginning of november and
have two solid weeks to decorate everything here
wow wow i gotta ask is so You know, like you
said, you have the putzels on the roof there
and different cookies over here. So during the
planning process, do you know that far in advance,
like we're going to use putzels or do you just
kind of come up with the design and then as you're
in the kitchen, you... We usually come up with
what we want as we're designing them because
that goes into, do you want like Cadbury bars
in the English house for the roof? Do we want
to use French macaroons for like we we come up
with all that stuff while we're planning an order.
That's incredible. And do you do you build them
on site? Yes, we come out here. Oh, wow. We don't
have the train track up. Sure. Sure. And we'll
have the houses pushed a little bit farther away
so that way we can get in there and work and
decorate. on everything, but we decorated all
outside and then we just kind of slightly moved
them into place. That's incredible. Let's peek
at a couple of these others that we haven't seen
yet, if we will. Yes, we have our Swiss church
over here, as well as our English cottage. So
if you notice, all these dolls are made of bread.
And then this is actually gingerbread on the
siding. It just made them look like wood panels.
We'll texture them in. You can buy rollers that
imprint design so that you can roll it into the
dough, bake it, and then of course either airbrush,
spray them, wipe them off to give that wood texture.
That's incredible. And those different Swedish
candies and cookies. Now let me ask you, does
your team get to get this creative any other
time of year? We get creative with different
desserts, but this is the biggest project to
be really creative. I can imagine. I can imagine.
I love the detail even in like, the houses are
lit up inside. Oh yeah. And I've got to ask,
do you, legit, do you have to worry about people
picking from it and eating? Do people do that?
Two to three times a day we come out and fix
things. Oh wow. It's either, yeah, it's a variety
of people. I mean we have people of all ages.
This is open 24 -7. that happens but as well
as we're in a very well lit area so when we have
sun we get a lot of direct sunlight that can
affect things it can dry out over time we work
with things that are malleable when you put it
on and over time it it cracks and that's why
we just come out every day and fix things I can
imagine so speaking of fixing things chef tell
us a little bit about what all went into this
in terms of materials and icing and all those
goodies well we put in over a thousand pounds
of icing just to hold everything together. Wow.
Over 700 pounds of candy, four or five hundred
pounds of gingerbread, as well as a whole bunch
of other things just to kind of hold things together.
Yeah. I believe just to make all that we use
20 gallons of molasses syrup just to make the
gingerbread. That's incredible. That is truly
incredible. But a nice tip. when you're making
gingerbread. Depending on the color that you
want, you can use all molasses to make it a really
dark color. Or if you notice that some of our
tiles are a lighter color, that's because we
start substituting corn syrup. So you keep the
same weight. but the more corn syrup and the
less molasses you do, it will make a lighter
gingerbread color. Oh, wow. And then if you look
at some of them, they're actually red. So we'll
use all corn syrup. So it's a very light color
and then just dye and put food coloring into
it. So you dye at different colors. That's another
tip for us before we were recording that maybe
you could give the viewers at home as well on
on building a gingerbread house. You said something
with the frosting. Oh, yes. If you buy those
kits in the store. They're made to decorate.
They're not really made to hold together very
well. So one of the best things you can do is
take some of that frosting. Really frosting is
powdered sugar and egg whites. So if you put
powdered sugar and egg whites together, put it
in a mixer or stir it with a whisk and get it
and just keep adding powdered sugar until it's
really thick, but just tacky. I see. So if it's
running, it's not going to work well to put as
glue. Then. pipe it in the corners, put the house
together, and let it set up overnight. I know
you want to decorate it, but the more weight
you put on it, it tends to fall apart. That makes
sense. So if you set it up overnight, you do
it at night, and then you have the next day,
you can sit there and decorate, and you won't
have to worry. It'll be as solid as a rock. When
you pass those kits in the store now, you must
be like, right? Because that's, I mean, look
what you're building at this scale. I mean, this
must be just like child's play to you. They're
still fun. I mean, that's how they get people
interested in it. It's easier to get it at the
store. It's more convenient to get it at the
store versus making it from scratch. You have
more variety to make it from scratch. If you
always want to make different things, make it
out of cardboard first, do all your cutouts,
what size you want. What a great idea. And then
put it down, cut it out and then bake it. And
then you you know that it fits if you put it
together in cardboard. That's one of the tips
that we use when we come up with crazy designs
is we'll make it out of cardboard first and then
use those as templates. What a great tip. I appreciate
that so much. Now, Chef, I know we got to let
you get back to making all these goodies for
everybody here at Turning Stone, but just a couple
more quick questions. One thing I'd love to ask
you is, if folks are aspiring bakers, or they're
folks that love this and would love to turn into
a career like you have, what's some advice you
have for folks to get into this business? This
is the fun business to be in. It gives you the
opportunity to travel around the US, around the
world, once you've gotten your experience. decorating
and baking know that you can come at this at
any age in any career we're very welcoming the
culinary arts is a very easy occupation to get
in as long as you're willing to learn I always
tell my externs because we have we work with
a lot of culinary schools we're having we have
three four externs here at all times our various
culinary schools is come show up with a notepad
to take notes and you're willing to learn we'll
happy to teach you and walk you through it and
you know this is very hands -on field. You can
only learn so much in a classroom. So we tell
people you don't even need classroom experience,
come down, apply for those externship programs
for those of us that offer them, the businesses
that offer them, and get in that way or start
an entry level and then work your way up. That's
awesome. I really appreciate that advice. Chef,
again, I know we got to let you go. Anything
else that we should share with folks about everything
that's incredible here at Turning Stone? Well,
you can still come. We still have a bit more
time to our gingerbread village. It'll be up
through New Year's Day. Oh, great. So you can
come enjoy it. We're open 24 seven right by the
commons. They welcome people to stop here and
look. Also stop over at Opals, get some desserts
because we have a number of desserts themed after
some of these houses. Oh, wow. Get like a few
different things to kind of go along with that.
That's along with everything. Yeah, I love it.
I love it. Chef, thank you so much for joining
us on Good News York and giving us a tour. The
work of you and your team is just really incredible.
I don't know that I've ever seen anything like
this. Is there anything of this scale? Gingerbread
houses anywhere else? I don't know that I've
ever seen such a thing. Not in this area, certainly
not. That's incredible. All the great things,
Turning Stone, restaurant, snacks, treats, gambling,
shows. Gingerbread Village, I don't know. I don't
know what more you could look for in a solid
day or weekend. I mean, they have everything
from restaurants to gambling to this, which is
immaculate. Although I wish you had told me that
the fence was not edible. I think I chipped my
tooth. But other than that, this has been perfect.
I'll consider it next time. We'll make it a little
easier. Chef, thank you so much for joining us.
This has been wonderful. Hey guys, we are back
at the turning stone and we're here with Kathleen
the head of public relations and She's going
to tell us about New Year's Eve. And I'll tell
you what, I've been to Turning Stone for New
Year's Eve. You know, if you're going to go out
for a night of fun, this is probably the place.
But you can tell us the details. What's happening
this year? So this is the destination for New
Year's Eve. It's our biggest night of the year.
And we pull out all the stops. And we're here
at Exit 33, which is our nightlife venue, where
there's five concepts under one roof. So at the
stroke of midnight, we're going to be doing a
big ball drop right here with the live DJ. And
the action is going to be incredible. Wow. So
this is sort of like the lobby area, right? This
isn't necessarily even where you are when you're
having fun at these different venues, right?
Exactly. But on New Year's Eve, we turn this
space into a hot spot. So that's really cool
to see. It's very special. That's so cool. Tell
us, if you could, real quick, just some of the
other things happening at these different venues
around this time. Absolutely. So we're having
DJs. And a lot of them come from Las Vegas. These
are nationally known acts. There's live entertainment
across the property at our 20 -plus restaurants
as well. to check out our website, Make Reservations
Now, because as you said, it's busy here on New
Year's Eve, but we have so many options. On the
casino floor, we're going to be holding a midnight
New Year's Eve parade with can -can dancers going
through the gaming floor. It's the first time
we've ever done that. That sounds awesome. It's
going to be very fun. So something for everyone
here at Turning Stone. Wow. That's really cool.
You mentioned reservations. Obviously, if you
want to get a hotel room, you've got a number
of places to stay. Book now. Yeah, book now.
We're getting pretty full. And can we just sort
of tease, maybe next year you're gonna have even
more places to stay, right? We are. We're gonna
have more than 1 ,048 hotel rooms. That's incredible.
This time next year. So we're very excited. As
we were pulling up today, this new facility is
coming up, like, incredibly fast. Ahead of schedule.
It looks gorgeous. I'm really excited for it.
Yes, our new Crescent Hotel and the Grand Expo,
which is going to make us New York's largest
conventions and meeting resort. Wow. In the state.
That's a big deal. Yeah, it is. It's a big deal
for Central New York, and we're really proud
of it. Well, I'm so excited. Come on out for
New Year's. Come on out all the time. There's
always awesome things happening here at Turning
Stone. Like we said, this area has, would you
say, five different concepts right in one spot.
If you like country music, if you like some kind
of more chill jazz music, you got everything
right here. Make everybody happy in your party,
and have a good time. Hey guys, Matt Major from
Good News York. We are at Better Burger in Liverpool.
So listen, we've had a few guests have come on
the show and they've been talking about this
place. This Better Burger spot that opened up
in Liverpool is incredible. And we're very excited
to try. We've got a food order in. It's cooking.
I'm very excited. We're going to try a variety
of things. But before we get there, we've got
this handsome gentleman joining us on the show.
If you wouldn't go ahead and introduce yourself
and tell us what you are doing here. My name
is Dehami, Dehami Chaudhary. I moved to the US
about five years ago to go to Soniaz, Rigo. I
was only there for about a year and a half when
I realized that this is not for me. I want to
build something. I don't know what I want to
build, but I want to build something big. And
I'm going to need a lot of cool, hard -working
people to deal with. That's when I kind of got
into marketing and I kind of helped some of the
downtown restaurants with marketing and I kind
of saw how they were operating downtown and what
the market was like here. And I thought, you
know, I like what they've got going on. I tried
some of the restaurants down here, but I generally
think I can build something better. I don't know
how and what it's going to be yet, but that's
kind of the path I took. That's incredible. So
you dug in, you started working with those folks
and just kind of saw an opportunity and got yourself
here. Tell us a little bit about just this concept.
What can folks expect to eat here at Better Burger?
Better Burger is a fine casual spot. Casual food,
casual environment. That's what you get here.
Smash burgers, chicken tenders, chicken sandwiches,
cocktails and milkshakes. Simple menu. Very quick.
You just walk up you pick what you want There's
really not much to pick from but whatever you're
gonna pick from it's gonna be pretty fucking
good. Yeah, that sounds awesome man I'm very
well we were scrolling through the menu. It was
like that's I don't know what to choose But okay,
that's why we brought a whole crew. So we'll
have quite a selection to to take a look at What?
You know You said you started out as a student
You came here and got in some of the marketing
elements. I'm noticing some really cool marketing
elements all over the place from the branding
that we see right here on you to you've got some
really cool, I guess, artwork all over the place
with some better burger mascots. It almost reminds
me of kind of the old school McDonald's a little
bit. And I love that because I feel like people
don't do that sort of thing anymore. But what
was sort of the inspiration for for all this
look that we've got going on? So. Did I'll say
briefly I didn't want a burger joint previously
in downtown a while couple things went south
and I got out of that That partnership and I
decided to start something on my own The color
is a huge part Yeah, I will say a lot of people
come in here and always ask first questions like
why purple and why so much purple sure And I
saw a video on tiktok a couple months before
I got into this and was talking about real estate
value and why a lot of fast casual brands go
with the cookie cutter shoe box look with a great
building with a logo on the outside to kind of
because they own the land and they want to keep
the value of the property yeah and they want
to lease it out as quick as possible and that's
probably what's happening all over the place
so one of the biggest things for me was like
all they are is just food and there's no culture
behind the food there's no culture behind the
brand and i'm a big culture and brand person
sure so the color is more like a big Can I cut
this one? Yeah, yeah. Big fuck you to the corporation.
I was like, no, this is this is the color is
there for a reason. I love that. It's there for
to trigger something in the heart. And like,
that's why we pick purple rather than going with
a gray, modern, minimalistic kind of stuff. Yeah.
Flat love. And the purple signifies quality.
It signifies passion and. That we're the best
and that's why we're just a name better burger.
I love it I love it The other part about that
too is just the attention that it grabs right
and and as we know we talk about many times We
live in the attention economy and and being able
to stand out like that That's a goal. And as
we go and as we grow, you'll notice some branding
limits will change. Like we're going to some
really cool packaging that you'll be able to
notice across the street. Burger wrappers and
stuff like that. So that was a goal. The color
has to be so bold because everywhere I go, all
I see for burger joints is red. Sure. Chicken
spots, I see red. That's all red and white. And
a lot of people told me, you should go red and
white. Five guys red and white. Sure. Everyone's
red. Everyone's red. Red makes you hungry. You
know, they talk about color theory. Yeah, I'm
like, but everyone has red. Sure. And if I was
in between two red buildings, they would 100
% be like, what is that spot? I've never seen
that. Let me just give it a shot. And that's
what I want people to think when they think about
a burger. I love it. I love it. And like I said
earlier, we're going to try a bunch of these
different things. But let me ask you, what's
your favorite menu item? I've said this before.
I did pretty good. Nashville hot chicken sandwich,
cheese fries. A lot of people coming for the
burgers are great. But we have, I think, some
of the best chicken in Syracuse. So I'm going
to try the chicken sandwich. So we'll put this,
I make chicken sandwich connoisseur. So I didn't
get that one. I got the, I think, the bacon ranch
one. OK. That one sounded pretty good. But I'm
very excited about that. Now, correct me if I'm
wrong. Looks like you've also got some drinks
and cocktails here as well, right? That's kind
of neat. You don't necessarily get that sort
of thing. Yeah. That's another thing. Like when
I say casual spot, I don't want you to. This
is not a viable spot for you to come and have
dinner after work. You can have a cocktail. And
the way we do it, it's pretty fun too. 16 hours
cocktails, heavy pours, two on shots. And they're
all kind of the same price. It's cheaper than
any restaurant. But the whole goal is we're not
selling you cheap food to make money on the cocktail,
which a lot of pubs do. That's the business model.
But we have a fairly balanced pricing when it
comes to food or cocktails. And the cocktails
are huge. Just come and have fun. I mean, that's
that used to be the way it went, you know, give
people tremendous value and they'll come back.
And I feel like we've gotten away from that.
So it's it's nice to hear that you have that
mindset. I think that's that's pretty cool. That's
pretty cool. Tell us just the basics in terms
of when you open and things like that. We open
like late September. So we've only been open
for two and a half months. We started working
on this maybe in our March. So about six or seven
months of work. We're here day and night, every
single day, seven days a week until it opened.
And kind of doing the same now until we get the
right team. It's been a good two and a half months
for sure. That's great. That's really great,
man. I'm guessing, are you on the delivery apps
and things like that? Can folks get your stuff
at home? Cool. UberEats, Storedash, Grubhub,
and you can also order from our website. Oh,
wow. Yeah, and save on all those fees. That's
an even better tip. I love that. Absolutely.
And in general, what are your hours? We're open.
1130 to 9 p .m. pretty much every single day
except Sunday we close at 8 and we're closed
on Tuesdays for now. Cool cool that's great.
Better Burger this is the spot in Liverpool if
you want to come and get all kinds of things
burger chicken everything you're gonna see it
all in just a few minutes. Before we let you
go and get back to it Tell folks just kind of
the websites, the socials, all the typical plugs
to find out more. Our website is tastebetterburger
.com. If you want to order something, you can
go tastebetterburger .com forward slash order,
and you can order online. Or just check us out
on Instagram at betterburger .us. That's it,
man. Better Burger. Can't wait to dig in. Yeah,
first bite. Thoughts? Very good. Very, very good.
Unfortunately, I'm gluten free. So I'm not getting
the full experience with the bun. Being gluten
-free is very much like being the boom mic operator
in adult film. You know, like, you're there,
but you're not really part of the experience,
you know? I've accepted that. So, but it is absolutely
delicious even without the bun. All right, we
are gonna go into the... I forgot what it was
even called. All right. But it's got barbecue
sauce. Oh. You got the smokehouse. The smokehouse.
Something like that, right? Crispy onions, bacon,
double patties with cheese. What'd you get, buddy?
What is this sauce called that's on the double,
the double cheeseburger? Better sauce? Is it
a secret? Okay. Yeah, I know why. Amazing. Well
you can, but... This is the chicken that I keep
hearing great things about. This is fantastic.
So we just learned he makes all the sauces in
-house. That is better chicken. This is a better
burger. It's a phenomenal barbecue sauce too.
Yeah, it's pretty tasty. Phenomenal. I'm a big
condiment guy, I don't know about you guys, but
if I go to a place that has like four or five
condiments, I'm gonna get all of them. Unless
I don't like them. Love condiments. I love things
too. But you're right, if it's like a Chipotle
or one of those, I get every salsa that they
offer. I know. Not that I eat them all, but.
Excuse my reach. I like three things. Yeah, well...
I actually got to get a fork. Oh yeah, Amanda.
We're live! Thank you so much. Yeah. Thank you.
Oh, my mic is... Getting rockin' around, sorry.
Yeah, yeah, my fault, my fault. I know a smokehouse
burger when I taste one. We're here for the love
of the phone. You know, back to the gluten -free
thing. As I said, a lot of times I don't get
the full experience. These fries look amazing.
I can't have those, unfortunately. Can I just
tell you something? I ordered the coleslaw. It
was really the only other option. Coleslaw? Usually
you're like, oh, it's just like a big sloppy
pile. It tastes the same. Even their coleslaw.
is like a next step up. Right, this is definitely
fresh. And in 2025, actually almost 2026, it
amazes me that there are still restaurants that
exist that where everything is not fresh. I understand
in some places it can't be fresh because you're
getting seafood and you're not close enough,
blah blah blah. But otherwise, everything should
be fresh. I learned that from Gordon Ramsay.
It's all about the aftertaste. Put it in the
bin, you donkey. Yeah. If someone used canned
something on Hell's Kitchen, he'd lose his mind.
I changed my outlook. No, this is delicious.
Who would have thought? If you're cooking to
try to bring people back, use fresh stuff. If
you don't care if you took for repeat customers,
then freeze your burgers. My wife and I grew.
We started a garden last year. And so for dinners,
for like salads, we bring in the cucumbers or
tomatoes. It made me realize how much quality
is lost in food by the time we buy it at the
grocery store. You know, that whole farm -to
-table thing, now I get it, you know? It's good
stuff, man. This is great. We're just raving
about your coleslaw over here. Yeah. I'm gluten
-free. So I can't enjoy everything, anything.
So I had to get coleslaw and I was saying, it's
coleslaw, like it's the same everywhere. Even
this tastes, like you can tell it's the next,
yeah, fresh. Fresh is the key. It's awesome.
Doing everything right, man. It's so good. I
actually really love bread. Exactly what I wanted.
It's very good. Let's talk about the seasoned
fries, because... Oh yeah, you're the only one
that got the seasoned fries. How are they? Can
you tell it's slow? You know? Because I just
really want to know what it's like. So there
is a nice little heat to the seasoning. In the
back of the throat? No, it's in my mouth. It's
in your mouth, okay? But it's not too intense.
I like heat, so it wouldn't turn me away. There's
a nice little flavor to it, but it's not overpowering.
You still taste the fry. It's a good seasoned
fry here. That's a great review. That was really
well thought out. Typically they're all doused
in seasoning and all you're getting is salt.
Just the right amount. Just the right heat. Very
good. I'm a big fan. I don't know about you guys.
I mean, fries are good in all shapes and sizes.
I don't know if you'd consider these shoestring,
but I do like the thinner fries. Yeah, these
wouldn't be shoestring. No, but they're thin
cut. I do appreciate the really thin ones, though,
for some reason. They get really crispy, that's
why. Crispy it. For whatever reason. Don't expect
my brain to work all the time. You guys like
hot chicken? Yeah. Hot chicken? Yeah. Yeah. Do
you like it? I love hot chicken. Can I get some
hot chicken on? Sure. Can you test the chicken?
I mean, we will not say no. I will eat some hot
chicken. You guys like hot chicken? That's like
saying, you want to make out with this supermodel?
Yeah. Well, I mean, that's what I heard right
here. You want to try some hot chicken? Yeah.
Who doesn't? What a deck Casino Gingerbread Village
better burger tough job. I heard you got a fight
with the Grinch Well, I'm gonna say if you take
a look at the video Clearly shows I was assaulted
it's all and battery. What do you tell? All I
said was dude you're way less Grinchy in person.
You're actually kind of a nice guy Lost it kind
of cute. Yeah No, it didn't. He said, what do
you mean I'm not grouchy enough? And then he
proceeded to squeeze my windpipe like Homer Simpson
did to Bartson. That must have been one of the
deleted scenes from the Grinch movie, where he
chokes some of the people in Whoville. Actually,
what would be a funny thing that I asked? What
are the chicks like in Whoville? I really dig
the fries. What do you do? Yes to potato II great
Like what you're saying Yeah, yeah, yeah first
date. Yeah, I hate steak fries because to me
they just taste like plain potatoes unless you
really season What do they put on them? Let's
talk about that. Is it Old Bay? No, there's something,
there's some sort of breading on there. Yeah.
Oh, on the fry itself? Very thin coating. Yeah,
coating is probably cornstarch or flour. Is that
how you get a crispy fry every time? I made fries
at the house the other day. That's how you get
crispy wings, too. Well, I had to parboil them.
I had to cook them, take them out, let them dry
out, and then I put them back in the oil for
another two, three minutes. And they were crispier.
But it's not easy to get your fries crispy if
you do it yourself. It is not. People think,
oh, just make them crisp. It's not that easy.
There's a thin line where you can overdo it,
and then you burn it. Correct. Then you just
got a twig with no potato inside it. And then
you underdo it, and it's just like, oh, it's
almost there. We got our house better sauce by
our father most popular. It's a house -made buttermilk
ranch. Real dill inside. That's a sweet peach
barbecue, or we call it the peach piece barbecue.
It has real peaches in there. We made it last
night. It simmers for like four hours before
we actually make the sauce. The peaches have
to be cooked down, get smooth. That's blue cheese,
real blue cheese. Super thick, the thickest sauce,
the creamiest sauce we have. And then that is
the honey mustard, one of my favorites. Super
strong. Real honey, real mustard, good stuff.
I would say those tenders are, I would say, very
hot. Very, very hot. On a scale of mild, hot,
very hot, that's, I would say, very hot. That's
why I got you guys a coleslaw. Just to kind of
cool. Yeah. Hot oil. That's a ranch. Here we
go. Strong ranch. Yeah, you're going to have
to miss out. What are we dipping in, guys? I
mean, take your guess. You got it? I would say
it's eight. Try it without it first. Try it without,
yeah. That's the real national hot way. Oh, it
looks so good. And it's so thick. Yeah. Juicy.
A little bit of heat, right? Not too bad. Steam
coming out of his ears. That's temperature hot.
But flavor's amazing. A good heat. That's definitely
higher level. Really good though. That's great.
So the front of the face, I know what that feels
like. Yeah. So this is like a sinus clear. Yeah.
Yeah. And it always comes out to the front for
me and I'll start sweating on the top of my head.
Okay. That's great. That's what he does to me.
Absolutely. Now we're going to try it with the
blue cheese. Here you go, Daniel. That blue cheese
is very original. It's not your run -of -the
-mill. Yeah. Chef's kiss, right? The blue cheese
with the heat. That's the marriage that you need
right now. Mm -hmm. The heat with the blue cheese.
And I'm a blue cheese guy. I'm not a ranch guy
when I dip my chicken. I'm not a ranch guy either.
I mean, I'll eat it if it's there. Yeah. But
that's the marriage you need with that. Get in
there, Danny. Yeah, I was going to say, so I
love hot chicken. But I was like, we're at a
burger place. You can't get chicken. That's how
I felt. Right. That's why I had to get it for
you, because I knew that. Yeah. The way I look
at it is I'm going to have a burger the first
time. It's better burger. But the next time I
come, it's chicken time. Right. It's chicken.
We're going to do ranch, too. We're going to
try them. Yeah, do the ranch. I like that. Very
good placement. It was very... It's got the right
shade that you would want your hot chicken. Yeah.
It looks hot. Is it Nashville hot? Because that's
my new jam, yeah. It's got that little red tint.
It smells amazing. Yeah, you smell amazing. You
smell terrific. Yeah. Absolutely. Yeah? All right.
Amanda. The ranch is fantastic. You can't do
what? Well, you're the you you are the honey
mustard connoisseur hot give us a review Ten
out of ten one more bite a ten That's like a
bar stool review for pizza. You are for honey
mustard. Yeah Wow, she just gave you a ten. I
just gave a honey mustard a ten out of everywhere
We've gone. I've been like this honey mustard
is good, and she's like mmm. It's alright When
we went to I forget where we were I I tasted
the same one I had that on my burger and you're
like, but I only tried those two on the chicken
Yeah, tell me I love it That's like the house
I'm gonna have more You can't eat gluten but
plastics fine I can't eat gluten, but microplastics.
Let's go. Hey Microplastics for the soul that's
an album name Danny with the better sauce Come
on So good it complements it so well, so I gotta
go I gotta try it. Yeah, it's amazing Are these
artists? Seriously not like the best chefs and
Restaurant owners are artists. Well, I am I always
say that I'm the worst artist on earth because
I pretty much am but in the kitchen It's a different
story. Like yeah, I can put together food It's
an art. Yeah, I put together food. Yeah, and
I this is truly this is all the house made condiments
No, that's it. That's plenty. I just meant I
just wanted to make sure we were trying them
all When you make all of your own sauces... And
you make those fresh weekly? Sometimes multiple
times a week. That's awesome. Where did you come
up with the recipe for the better sauce? Well,
I mean, you can't tell me what's in it, but like...
I just wanted to make a burger sauce. You know,
I just wanted to make a burger sauce a little
different, but still familiar. Where it wasn't
so different, but like, I don't want to try that
my first time. I think that's pretty close to
what you'd get at most burger spots, but it's
a little different. There's something else. There's
one ingredient. Just one. That makes it very
different. And it was a mistake. That's the best!
We've talked about that on the show before. How
with music, in a recording studio, or in video
production, and in food, sometimes mistakes end
up being the best thing that could happen. This
is before we opened the restaurant. It was two
in the morning. I went home and I was like, I
can't want a burger. I haven't had a burger in
so long. I'd have to wait two more months to
eat my own burger. And then we were smashing
it on like a pan. I have to always make a burger
sauce on what burger I make. I need the sauce.
I'll take whatever's in the fridge. I'll put
it together. I'll make something that's close
to a basic burger sauce. And my wife was like,
hey, why don't you put that in there? I was like,
I don't know about that. And she was like, just
trust me. I was like, fine. I was like, that's
it. This is the one. That's amazing. We made
11, 12 different burger sauces. We made like
11, 12 different burger sauces and that one was
just like, it's like familiar, but at the same
time that one ingredient makes it so fucking
unique. And I was like, dude, this is gonna be
sick. And you know what's great about this, that
story too, is there's a little bit of sentimental
value with it, because it was like your wife
and you made it together and... How many versions
of this sauce was there before the final? Was
there a trial run? There was never an official
trial run. It was just home runs, trying to make
the sauce. I would say at least eight or nine.
That one was the hardest one to make. It was
the simplest. And then the barbecue was the next
one. You had Alec on your thing. He came in and
he was like, that barbecue is okay. And I was
like, what? I was like, no, you know what? Screw
this. I came in the next morning. I read the
whole recipe. I was like, no, that's not OK.
I know what he was talking about. Because the
second before I gave him the cup, I told my wife,
like, he's going to love all of them. But I just,
I'm not a big fan of that barbecue. Like, that's
the last one I will get. But I'm not OK with
that. And as soon as I asked him, what do you
think of the sauces, he was like, everything's
really good. The barbecue's just not barbecue
-y enough. I was like, you know what? Yeah, I'm
not putting this back anymore. I'm doing this
tomorrow. And that's the sauce we came up with.
That is amazing. That's amazing. That might be
my new favorite barbecue. Yeah, it is. Out of
this world. With the peaches? Peach, peach, please?
Are you planning on bottling any of this stuff?
Oh my gosh, yeah, I was going to say we're going
to buy a bottle of this. It's delicious. Yeah.
That's so good. I'm so happy with how they turned
out. I said keep it simple, do five. Make them
really good. People will love them. That's it.
You don't need a huge amount if you got five
good sauces. Imagine those on wings, those barbecue.
Oh. Oh, the blue cheese with wings. Try the blue
cheese, Danny. How do you use the wings? That's
ranch, right? That's ranch. If you like ranch
better, then go for it. I don't think I tried
the ranch. They are both phenomenal. I just feel
like the ranch will go very well. It does. That
ranch is banging. That's what I had in my bowl.
See, your timing's perfect, because right before
you'd walked over, we were talking, and I explained
how I'm a condiment guy. And I'm like, when I
go to places, if they offer five condiments I'm
trying them off, they offer 50. I'm trying them
off. And then you come over like an angel from
heaven with these. So that's a spicy one. The
fry. You know, when someone makes you a gift,
it means more. than when you buy it. Did you
put that in a shampoo? I want to shampoo my hair
in it. That's how good it is. I want to bathe
in it. All of it. You know what? You know how
many people would lick your head if that happened?
At least one. You. We know you would. You would.
But could be more. That's what I'm trying to
say. Yeah, for real Everything was amazing and
they've got to go boxes right over there so we
I can grab one You guys should come to better
burger. It's really good You're not gonna get
a handwritten thank you with a heart from McDonald's
it's with love They're sending us with love.
Have a great Wednesday It's nothing but chaos
because we're all stuffed with the best burgers
and chicken you could imagine. I'm Matt, that's
Mike, that's Anthony the IT guy, the apparently
kid behind the camera, and our super queen Amanda.
Follow Good News York everywhere. Peace out.