WEBVTT 00:00:08.870 --> 00:00:12.369 Hey guys, Matt from Good News York. We are out 00:00:12.369 --> 00:00:15.130 of the studio you may have noticed and we are 00:00:15.130 --> 00:00:17.929 at Probably one of my favorite places in central 00:00:17.929 --> 00:00:19.929 New York. We are at the turning stone casino. 00:00:19.989 --> 00:00:24.429 I brought my good old sidekick Mike. Yes He's 00:00:24.429 --> 00:00:25.850 having a good time. We're keeping him away from 00:00:25.850 --> 00:00:28.910 the slot machines for a few minutes Because we 00:00:28.910 --> 00:00:32.000 get to talk to a gentleman who works here and 00:00:32.000 --> 00:00:33.840 does, I don't know, one of my favorite things 00:00:33.840 --> 00:00:37.619 on earth. He's the executive pastry chef. Now, 00:00:37.619 --> 00:00:39.060 if you've ever been to Turning Stone, you've 00:00:39.060 --> 00:00:42.479 had some incredible treats. Sir, please go ahead 00:00:42.479 --> 00:00:44.579 and introduce yourself and let's talk about some 00:00:44.579 --> 00:00:46.920 of these goodies. Well, my name is Chef Jeremy 00:00:46.920 --> 00:00:49.219 Moore. I'm the executive pastry chef here for 00:00:49.219 --> 00:00:53.460 Turning Stone Resorts. My team of over 30 pastry 00:00:53.460 --> 00:00:57.030 cooks. Supply not just all of our restaurants 00:00:57.030 --> 00:00:59.789 here at turning stone But all also all of our 00:00:59.789 --> 00:01:01.770 off -site properties point while this casino 00:01:01.770 --> 00:01:05.230 YBR casino the lake house the Cove all of our 00:01:05.230 --> 00:01:07.890 maple leaf gas station So we have quite a nice 00:01:07.890 --> 00:01:10.969 operation here Wow with quite a large team a 00:01:10.969 --> 00:01:13.829 lot of experience out of all those things What 00:01:13.829 --> 00:01:17.629 is the most popular year -round pastry that your 00:01:17.629 --> 00:01:20.370 team makes? Brownies. Brownies, really? It's 00:01:20.370 --> 00:01:22.629 interesting it is. Brownies and cheesecakes, 00:01:22.810 --> 00:01:25.849 some of those simple desserts are what people 00:01:25.849 --> 00:01:28.629 really love. I love that, man. How many years 00:01:28.629 --> 00:01:31.349 have you been in the pastry chef industry? I've 00:01:31.349 --> 00:01:34.209 been here over, or in the industry over two decades. 00:01:34.250 --> 00:01:38.250 Wow. So well over 20 years and I've been fortunate 00:01:38.250 --> 00:01:41.709 enough to work all over the US and as well as 00:01:41.709 --> 00:01:44.280 study in France. That's incredible. That's incredible. 00:01:44.519 --> 00:01:47.420 Now, as much as we can talk about the pastries 00:01:47.420 --> 00:01:49.379 and all the restaurants and all the incredible 00:01:49.379 --> 00:01:51.879 things you're around here at Turning Stone, there's 00:01:51.879 --> 00:01:55.260 one other project that you and your team work 00:01:55.260 --> 00:01:58.000 on that's very special for the holidays, right? 00:01:58.420 --> 00:02:02.239 Oh, yes. It's one of the most creative and festive 00:02:02.239 --> 00:02:05.579 times for us. They really get to my team really 00:02:05.579 --> 00:02:10.000 gets to stretch their legs. Help develop their 00:02:10.000 --> 00:02:12.719 planning skills, but also kind of go crazy with 00:02:12.719 --> 00:02:16.919 decorations and of course We are talking about 00:02:16.919 --> 00:02:20.699 this magical wonderland the holiday village right 00:02:20.699 --> 00:02:23.699 here at turning stone incredible gingerbread 00:02:23.699 --> 00:02:27.879 houses let's Let's let's dive in and talk about 00:02:27.879 --> 00:02:30.000 some of these incredible things, huh? Oh, yes, 00:02:30.000 --> 00:02:33.680 this is Holidays around the world so we're kind 00:02:33.680 --> 00:02:37.349 of showcasing We have here at Turning Stone over 00:02:37.349 --> 00:02:40.129 5 ,000 employees that represent over 70 countries. 00:02:40.289 --> 00:02:42.650 So we really want to kind of highlight some of 00:02:42.650 --> 00:02:44.310 those countries. Obviously, we don't have 70 00:02:44.310 --> 00:02:48.550 houses, but we can fit. nine houses here. So 00:02:48.550 --> 00:02:50.770 we kind of highlight some of those nine houses 00:02:50.770 --> 00:02:53.330 that represent a number of our our colleagues 00:02:53.330 --> 00:02:55.810 here. This is this is absolutely incredible. 00:02:56.129 --> 00:02:58.729 Maybe why don't we especially since there's not 00:02:58.729 --> 00:03:01.650 a huge group right this second, why don't we 00:03:01.650 --> 00:03:03.750 jump in the middle and we'll get some shots and 00:03:03.750 --> 00:03:05.469 talk about the houses right in front of them? 00:03:05.469 --> 00:03:09.120 Absolutely. This is incredible. So chef. Tell 00:03:09.120 --> 00:03:10.520 us what we're standing in front of here. Give 00:03:10.520 --> 00:03:12.620 us just kind of a basic overview of what we're 00:03:12.620 --> 00:03:14.639 looking at We're standing in front of our holiday 00:03:14.639 --> 00:03:18.060 village So we have a few of the houses here like 00:03:18.060 --> 00:03:20.599 we have a house that represents America with 00:03:20.599 --> 00:03:23.659 the old -time Nostalgic Hershey bars. They're 00:03:23.659 --> 00:03:27.060 quite a bit thicker. Yeah duty Now it's made 00:03:27.060 --> 00:03:29.860 all that's actually tiles of Hershey bars is 00:03:29.860 --> 00:03:32.520 what I'm looking at. That's incredible for the 00:03:32.520 --> 00:03:36.159 roof birthday KitKats. Wow white chocolate and 00:03:36.159 --> 00:03:40.710 sprinkles And then next to it, we have our Japan 00:03:40.710 --> 00:03:43.870 house. So we have hockey stick. Look at that 00:03:43.870 --> 00:03:46.530 dragon. That's incredible. We have matcha Kit 00:03:46.530 --> 00:03:49.110 Kat bars. As you noticed, because they're from 00:03:49.110 --> 00:03:51.530 Japan, they're quite a bit smaller than our traditional 00:03:51.530 --> 00:03:56.090 Kit Kat bars, as well as and the chimney is made. 00:03:57.449 --> 00:04:01.530 We have sushi, but they're made out of Rice Krispies. 00:04:01.750 --> 00:04:03.810 So we have little sushi rolls and of course, 00:04:03.930 --> 00:04:07.099 a little koi pond. Next to it we have our French 00:04:07.099 --> 00:04:10.360 house, so French macaroons for the roof. Little 00:04:10.360 --> 00:04:14.879 Eiffel Tower down there. Then over here we have 00:04:14.879 --> 00:04:17.500 our house from Mexico. So on this side you can 00:04:17.500 --> 00:04:20.000 really see like the terracotta roof and the colorful, 00:04:20.240 --> 00:04:23.139 all the colors that you get down in New Mexico. 00:04:24.899 --> 00:04:28.660 And then this is our Italian train station with 00:04:28.660 --> 00:04:32.769 puzzles for the roof. Lots of fondant marbled 00:04:32.769 --> 00:04:34.730 to make it look like a marble column, but also 00:04:34.730 --> 00:04:40.110 these dolls here are made out of Fondant and 00:04:40.110 --> 00:04:44.589 rice papers. They're wildly edible That's incredible 00:04:44.589 --> 00:04:47.649 So let me ask you as you're putting all this 00:04:47.649 --> 00:04:49.889 together First of all, how long does it take 00:04:49.889 --> 00:04:52.449 to to build even one of these houses? Well, we 00:04:52.449 --> 00:04:55.300 actually start planning Typically in the summer 00:04:55.300 --> 00:04:58.680 July August we start coming up with our ideas 00:04:58.680 --> 00:05:01.720 and pitch them and kind of develop and and then 00:05:01.720 --> 00:05:04.540 I get into in September we get into working with 00:05:04.540 --> 00:05:08.360 my team so I able to Give team members different 00:05:08.360 --> 00:05:10.819 houses give them the theme and have them kind 00:05:10.819 --> 00:05:13.079 of develop some of their ideas I work with them 00:05:13.079 --> 00:05:15.699 to come up with the right design the right look 00:05:15.930 --> 00:05:18.149 get everything ordered we start making all the 00:05:18.149 --> 00:05:20.589 things like the dragon and all these little figurines 00:05:20.589 --> 00:05:22.709 that are all made from scratch sure we start 00:05:22.709 --> 00:05:25.389 making those usually in september october okay 00:05:25.389 --> 00:05:28.689 and then we come out beginning of november and 00:05:28.689 --> 00:05:31.930 have two solid weeks to decorate everything here 00:05:31.930 --> 00:05:35.279 wow wow i gotta ask is so You know, like you 00:05:35.279 --> 00:05:37.680 said, you have the putzels on the roof there 00:05:37.680 --> 00:05:40.199 and different cookies over here. So during the 00:05:40.199 --> 00:05:43.139 planning process, do you know that far in advance, 00:05:43.279 --> 00:05:44.879 like we're going to use putzels or do you just 00:05:44.879 --> 00:05:46.439 kind of come up with the design and then as you're 00:05:46.439 --> 00:05:49.519 in the kitchen, you... We usually come up with 00:05:49.519 --> 00:05:51.920 what we want as we're designing them because 00:05:51.920 --> 00:05:55.360 that goes into, do you want like Cadbury bars 00:05:55.360 --> 00:05:58.490 in the English house for the roof? Do we want 00:05:58.490 --> 00:06:01.529 to use French macaroons for like we we come up 00:06:01.529 --> 00:06:04.209 with all that stuff while we're planning an order. 00:06:05.430 --> 00:06:07.509 That's incredible. And do you do you build them 00:06:07.509 --> 00:06:11.569 on site? Yes, we come out here. Oh, wow. We don't 00:06:11.569 --> 00:06:14.410 have the train track up. Sure. Sure. And we'll 00:06:14.410 --> 00:06:16.370 have the houses pushed a little bit farther away 00:06:16.370 --> 00:06:18.129 so that way we can get in there and work and 00:06:18.129 --> 00:06:21.310 decorate. on everything, but we decorated all 00:06:21.310 --> 00:06:23.129 outside and then we just kind of slightly moved 00:06:23.129 --> 00:06:26.730 them into place. That's incredible. Let's peek 00:06:26.730 --> 00:06:28.689 at a couple of these others that we haven't seen 00:06:28.689 --> 00:06:30.649 yet, if we will. Yes, we have our Swiss church 00:06:30.649 --> 00:06:34.810 over here, as well as our English cottage. So 00:06:34.810 --> 00:06:37.089 if you notice, all these dolls are made of bread. 00:06:38.629 --> 00:06:41.449 And then this is actually gingerbread on the 00:06:41.449 --> 00:06:44.050 siding. It just made them look like wood panels. 00:06:44.470 --> 00:06:49.250 We'll texture them in. You can buy rollers that 00:06:49.250 --> 00:06:52.009 imprint design so that you can roll it into the 00:06:52.009 --> 00:06:54.910 dough, bake it, and then of course either airbrush, 00:06:54.990 --> 00:06:58.170 spray them, wipe them off to give that wood texture. 00:06:58.509 --> 00:07:00.550 That's incredible. And those different Swedish 00:07:00.550 --> 00:07:05.029 candies and cookies. Now let me ask you, does 00:07:05.029 --> 00:07:07.230 your team get to get this creative any other 00:07:07.230 --> 00:07:09.850 time of year? We get creative with different 00:07:09.850 --> 00:07:12.509 desserts, but this is the biggest project to 00:07:12.509 --> 00:07:15.730 be really creative. I can imagine. I can imagine. 00:07:16.189 --> 00:07:19.550 I love the detail even in like, the houses are 00:07:19.550 --> 00:07:23.050 lit up inside. Oh yeah. And I've got to ask, 00:07:23.870 --> 00:07:26.910 do you, legit, do you have to worry about people 00:07:26.910 --> 00:07:29.990 picking from it and eating? Do people do that? 00:07:30.269 --> 00:07:32.069 Two to three times a day we come out and fix 00:07:32.069 --> 00:07:35.509 things. Oh wow. It's either, yeah, it's a variety 00:07:35.509 --> 00:07:37.649 of people. I mean we have people of all ages. 00:07:37.689 --> 00:07:41.500 This is open 24 -7. that happens but as well 00:07:41.500 --> 00:07:44.300 as we're in a very well lit area so when we have 00:07:44.300 --> 00:07:46.500 sun we get a lot of direct sunlight that can 00:07:46.500 --> 00:07:49.379 affect things it can dry out over time we work 00:07:49.379 --> 00:07:51.160 with things that are malleable when you put it 00:07:51.160 --> 00:07:53.600 on and over time it it cracks and that's why 00:07:53.600 --> 00:07:56.019 we just come out every day and fix things I can 00:07:56.019 --> 00:07:59.439 imagine so speaking of fixing things chef tell 00:07:59.439 --> 00:08:01.500 us a little bit about what all went into this 00:08:01.500 --> 00:08:04.300 in terms of materials and icing and all those 00:08:04.300 --> 00:08:07.699 goodies well we put in over a thousand pounds 00:08:07.699 --> 00:08:10.000 of icing just to hold everything together. Wow. 00:08:10.480 --> 00:08:13.579 Over 700 pounds of candy, four or five hundred 00:08:13.579 --> 00:08:17.800 pounds of gingerbread, as well as a whole bunch 00:08:17.800 --> 00:08:19.720 of other things just to kind of hold things together. 00:08:19.860 --> 00:08:21.879 Yeah. I believe just to make all that we use 00:08:21.879 --> 00:08:25.579 20 gallons of molasses syrup just to make the 00:08:25.579 --> 00:08:28.819 gingerbread. That's incredible. That is truly 00:08:28.819 --> 00:08:31.189 incredible. But a nice tip. when you're making 00:08:31.189 --> 00:08:33.950 gingerbread. Depending on the color that you 00:08:33.950 --> 00:08:37.070 want, you can use all molasses to make it a really 00:08:37.070 --> 00:08:40.009 dark color. Or if you notice that some of our 00:08:40.009 --> 00:08:42.070 tiles are a lighter color, that's because we 00:08:42.070 --> 00:08:45.169 start substituting corn syrup. So you keep the 00:08:45.169 --> 00:08:48.080 same weight. but the more corn syrup and the 00:08:48.080 --> 00:08:50.100 less molasses you do, it will make a lighter 00:08:50.100 --> 00:08:52.460 gingerbread color. Oh, wow. And then if you look 00:08:52.460 --> 00:08:54.759 at some of them, they're actually red. So we'll 00:08:54.759 --> 00:08:57.600 use all corn syrup. So it's a very light color 00:08:57.600 --> 00:09:00.320 and then just dye and put food coloring into 00:09:00.320 --> 00:09:02.940 it. So you dye at different colors. That's another 00:09:02.940 --> 00:09:05.500 tip for us before we were recording that maybe 00:09:05.500 --> 00:09:08.279 you could give the viewers at home as well on 00:09:08.279 --> 00:09:10.200 on building a gingerbread house. You said something 00:09:10.200 --> 00:09:13.120 with the frosting. Oh, yes. If you buy those 00:09:13.120 --> 00:09:16.129 kits in the store. They're made to decorate. 00:09:16.289 --> 00:09:18.490 They're not really made to hold together very 00:09:18.490 --> 00:09:20.149 well. So one of the best things you can do is 00:09:20.149 --> 00:09:22.389 take some of that frosting. Really frosting is 00:09:22.389 --> 00:09:23.950 powdered sugar and egg whites. So if you put 00:09:23.950 --> 00:09:26.370 powdered sugar and egg whites together, put it 00:09:26.370 --> 00:09:28.889 in a mixer or stir it with a whisk and get it 00:09:28.889 --> 00:09:31.549 and just keep adding powdered sugar until it's 00:09:31.549 --> 00:09:34.830 really thick, but just tacky. I see. So if it's 00:09:34.830 --> 00:09:37.710 running, it's not going to work well to put as 00:09:37.710 --> 00:09:40.850 glue. Then. pipe it in the corners, put the house 00:09:40.850 --> 00:09:43.210 together, and let it set up overnight. I know 00:09:43.210 --> 00:09:44.870 you want to decorate it, but the more weight 00:09:44.870 --> 00:09:46.970 you put on it, it tends to fall apart. That makes 00:09:46.970 --> 00:09:48.789 sense. So if you set it up overnight, you do 00:09:48.789 --> 00:09:50.529 it at night, and then you have the next day, 00:09:50.549 --> 00:09:52.570 you can sit there and decorate, and you won't 00:09:52.570 --> 00:09:54.629 have to worry. It'll be as solid as a rock. When 00:09:54.629 --> 00:09:56.549 you pass those kits in the store now, you must 00:09:56.549 --> 00:09:59.350 be like, right? Because that's, I mean, look 00:09:59.350 --> 00:10:01.850 what you're building at this scale. I mean, this 00:10:01.850 --> 00:10:04.690 must be just like child's play to you. They're 00:10:04.690 --> 00:10:06.429 still fun. I mean, that's how they get people 00:10:06.429 --> 00:10:10.549 interested in it. It's easier to get it at the 00:10:10.549 --> 00:10:12.049 store. It's more convenient to get it at the 00:10:12.049 --> 00:10:14.850 store versus making it from scratch. You have 00:10:14.850 --> 00:10:16.870 more variety to make it from scratch. If you 00:10:16.870 --> 00:10:19.730 always want to make different things, make it 00:10:19.730 --> 00:10:21.629 out of cardboard first, do all your cutouts, 00:10:21.649 --> 00:10:24.070 what size you want. What a great idea. And then 00:10:24.070 --> 00:10:27.389 put it down, cut it out and then bake it. And 00:10:27.389 --> 00:10:29.889 then you you know that it fits if you put it 00:10:29.889 --> 00:10:32.289 together in cardboard. That's one of the tips 00:10:32.289 --> 00:10:34.490 that we use when we come up with crazy designs 00:10:34.490 --> 00:10:36.269 is we'll make it out of cardboard first and then 00:10:36.269 --> 00:10:39.000 use those as templates. What a great tip. I appreciate 00:10:39.000 --> 00:10:40.960 that so much. Now, Chef, I know we got to let 00:10:40.960 --> 00:10:43.019 you get back to making all these goodies for 00:10:43.019 --> 00:10:45.519 everybody here at Turning Stone, but just a couple 00:10:45.519 --> 00:10:47.899 more quick questions. One thing I'd love to ask 00:10:47.899 --> 00:10:51.120 you is, if folks are aspiring bakers, or they're 00:10:51.120 --> 00:10:53.360 folks that love this and would love to turn into 00:10:53.360 --> 00:10:55.240 a career like you have, what's some advice you 00:10:55.240 --> 00:10:57.940 have for folks to get into this business? This 00:10:57.940 --> 00:11:00.879 is the fun business to be in. It gives you the 00:11:00.879 --> 00:11:03.480 opportunity to travel around the US, around the 00:11:03.480 --> 00:11:06.710 world, once you've gotten your experience. decorating 00:11:06.710 --> 00:11:09.750 and baking know that you can come at this at 00:11:09.750 --> 00:11:12.549 any age in any career we're very welcoming the 00:11:12.549 --> 00:11:15.529 culinary arts is a very easy occupation to get 00:11:15.529 --> 00:11:17.789 in as long as you're willing to learn I always 00:11:17.789 --> 00:11:19.610 tell my externs because we have we work with 00:11:19.610 --> 00:11:22.490 a lot of culinary schools we're having we have 00:11:22.490 --> 00:11:25.289 three four externs here at all times our various 00:11:25.289 --> 00:11:28.529 culinary schools is come show up with a notepad 00:11:28.529 --> 00:11:31.970 to take notes and you're willing to learn we'll 00:11:31.970 --> 00:11:34.789 happy to teach you and walk you through it and 00:11:34.789 --> 00:11:39.559 you know this is very hands -on field. You can 00:11:39.559 --> 00:11:42.960 only learn so much in a classroom. So we tell 00:11:42.960 --> 00:11:44.759 people you don't even need classroom experience, 00:11:44.779 --> 00:11:48.059 come down, apply for those externship programs 00:11:48.059 --> 00:11:51.559 for those of us that offer them, the businesses 00:11:51.559 --> 00:11:53.799 that offer them, and get in that way or start 00:11:53.799 --> 00:11:56.850 an entry level and then work your way up. That's 00:11:56.850 --> 00:11:59.950 awesome. I really appreciate that advice. Chef, 00:12:00.149 --> 00:12:02.330 again, I know we got to let you go. Anything 00:12:02.330 --> 00:12:05.610 else that we should share with folks about everything 00:12:05.610 --> 00:12:08.820 that's incredible here at Turning Stone? Well, 00:12:08.840 --> 00:12:10.639 you can still come. We still have a bit more 00:12:10.639 --> 00:12:12.519 time to our gingerbread village. It'll be up 00:12:12.519 --> 00:12:14.559 through New Year's Day. Oh, great. So you can 00:12:14.559 --> 00:12:17.340 come enjoy it. We're open 24 seven right by the 00:12:17.340 --> 00:12:21.379 commons. They welcome people to stop here and 00:12:21.379 --> 00:12:24.200 look. Also stop over at Opals, get some desserts 00:12:24.200 --> 00:12:26.580 because we have a number of desserts themed after 00:12:26.580 --> 00:12:29.279 some of these houses. Oh, wow. Get like a few 00:12:29.279 --> 00:12:31.200 different things to kind of go along with that. 00:12:31.200 --> 00:12:35.039 That's along with everything. Yeah, I love it. 00:12:35.100 --> 00:12:37.759 I love it. Chef, thank you so much for joining 00:12:37.759 --> 00:12:40.799 us on Good News York and giving us a tour. The 00:12:40.799 --> 00:12:43.299 work of you and your team is just really incredible. 00:12:43.399 --> 00:12:45.399 I don't know that I've ever seen anything like 00:12:45.399 --> 00:12:49.179 this. Is there anything of this scale? Gingerbread 00:12:49.179 --> 00:12:50.679 houses anywhere else? I don't know that I've 00:12:50.679 --> 00:12:52.720 ever seen such a thing. Not in this area, certainly 00:12:52.720 --> 00:12:56.100 not. That's incredible. All the great things, 00:12:56.720 --> 00:13:01.639 Turning Stone, restaurant, snacks, treats, gambling, 00:13:01.960 --> 00:13:05.590 shows. Gingerbread Village, I don't know. I don't 00:13:05.590 --> 00:13:07.889 know what more you could look for in a solid 00:13:07.889 --> 00:13:10.389 day or weekend. I mean, they have everything 00:13:10.389 --> 00:13:15.470 from restaurants to gambling to this, which is 00:13:15.470 --> 00:13:17.389 immaculate. Although I wish you had told me that 00:13:17.389 --> 00:13:19.250 the fence was not edible. I think I chipped my 00:13:19.250 --> 00:13:21.950 tooth. But other than that, this has been perfect. 00:13:22.230 --> 00:13:26.029 I'll consider it next time. We'll make it a little 00:13:26.029 --> 00:13:28.809 easier. Chef, thank you so much for joining us. 00:13:28.909 --> 00:13:31.720 This has been wonderful. Hey guys, we are back 00:13:31.720 --> 00:13:35.200 at the turning stone and we're here with Kathleen 00:13:35.200 --> 00:13:38.350 the head of public relations and She's going 00:13:38.350 --> 00:13:39.809 to tell us about New Year's Eve. And I'll tell 00:13:39.809 --> 00:13:41.629 you what, I've been to Turning Stone for New 00:13:41.629 --> 00:13:43.950 Year's Eve. You know, if you're going to go out 00:13:43.950 --> 00:13:46.190 for a night of fun, this is probably the place. 00:13:46.210 --> 00:13:47.730 But you can tell us the details. What's happening 00:13:47.730 --> 00:13:50.049 this year? So this is the destination for New 00:13:50.049 --> 00:13:51.750 Year's Eve. It's our biggest night of the year. 00:13:51.750 --> 00:13:54.350 And we pull out all the stops. And we're here 00:13:54.350 --> 00:13:56.730 at Exit 33, which is our nightlife venue, where 00:13:56.730 --> 00:13:59.850 there's five concepts under one roof. So at the 00:13:59.850 --> 00:14:01.649 stroke of midnight, we're going to be doing a 00:14:01.649 --> 00:14:04.669 big ball drop right here with the live DJ. And 00:14:04.669 --> 00:14:07.409 the action is going to be incredible. Wow. So 00:14:07.409 --> 00:14:10.230 this is sort of like the lobby area, right? This 00:14:10.230 --> 00:14:12.649 isn't necessarily even where you are when you're 00:14:12.649 --> 00:14:13.850 having fun at these different venues, right? 00:14:13.870 --> 00:14:15.730 Exactly. But on New Year's Eve, we turn this 00:14:15.730 --> 00:14:17.750 space into a hot spot. So that's really cool 00:14:17.750 --> 00:14:20.929 to see. It's very special. That's so cool. Tell 00:14:20.929 --> 00:14:22.730 us, if you could, real quick, just some of the 00:14:22.730 --> 00:14:24.409 other things happening at these different venues 00:14:24.409 --> 00:14:26.169 around this time. Absolutely. So we're having 00:14:26.169 --> 00:14:29.389 DJs. And a lot of them come from Las Vegas. These 00:14:29.389 --> 00:14:32.269 are nationally known acts. There's live entertainment 00:14:32.269 --> 00:14:35.129 across the property at our 20 -plus restaurants 00:14:35.129 --> 00:14:38.460 as well. to check out our website, Make Reservations 00:14:38.460 --> 00:14:40.879 Now, because as you said, it's busy here on New 00:14:40.879 --> 00:14:43.899 Year's Eve, but we have so many options. On the 00:14:43.899 --> 00:14:46.279 casino floor, we're going to be holding a midnight 00:14:46.279 --> 00:14:49.779 New Year's Eve parade with can -can dancers going 00:14:49.779 --> 00:14:51.279 through the gaming floor. It's the first time 00:14:51.279 --> 00:14:53.019 we've ever done that. That sounds awesome. It's 00:14:53.019 --> 00:14:55.299 going to be very fun. So something for everyone 00:14:55.299 --> 00:14:57.820 here at Turning Stone. Wow. That's really cool. 00:14:58.279 --> 00:14:59.879 You mentioned reservations. Obviously, if you 00:14:59.879 --> 00:15:02.679 want to get a hotel room, you've got a number 00:15:02.679 --> 00:15:04.200 of places to stay. Book now. Yeah, book now. 00:15:04.419 --> 00:15:06.919 We're getting pretty full. And can we just sort 00:15:06.919 --> 00:15:08.919 of tease, maybe next year you're gonna have even 00:15:08.919 --> 00:15:10.879 more places to stay, right? We are. We're gonna 00:15:10.879 --> 00:15:14.259 have more than 1 ,048 hotel rooms. That's incredible. 00:15:14.279 --> 00:15:16.240 This time next year. So we're very excited. As 00:15:16.240 --> 00:15:19.419 we were pulling up today, this new facility is 00:15:19.419 --> 00:15:22.200 coming up, like, incredibly fast. Ahead of schedule. 00:15:22.279 --> 00:15:24.759 It looks gorgeous. I'm really excited for it. 00:15:24.779 --> 00:15:26.960 Yes, our new Crescent Hotel and the Grand Expo, 00:15:26.980 --> 00:15:29.580 which is going to make us New York's largest 00:15:29.580 --> 00:15:33.360 conventions and meeting resort. Wow. In the state. 00:15:33.720 --> 00:15:35.620 That's a big deal. Yeah, it is. It's a big deal 00:15:35.620 --> 00:15:37.100 for Central New York, and we're really proud 00:15:37.100 --> 00:15:39.860 of it. Well, I'm so excited. Come on out for 00:15:39.860 --> 00:15:42.860 New Year's. Come on out all the time. There's 00:15:42.860 --> 00:15:44.480 always awesome things happening here at Turning 00:15:44.480 --> 00:15:46.360 Stone. Like we said, this area has, would you 00:15:46.360 --> 00:15:50.019 say, five different concepts right in one spot. 00:15:50.159 --> 00:15:52.779 If you like country music, if you like some kind 00:15:52.779 --> 00:15:56.120 of more chill jazz music, you got everything 00:15:56.120 --> 00:15:58.899 right here. Make everybody happy in your party, 00:15:59.019 --> 00:16:02.090 and have a good time. Hey guys, Matt Major from 00:16:02.090 --> 00:16:05.450 Good News York. We are at Better Burger in Liverpool. 00:16:05.730 --> 00:16:08.490 So listen, we've had a few guests have come on 00:16:08.490 --> 00:16:10.049 the show and they've been talking about this 00:16:10.049 --> 00:16:12.429 place. This Better Burger spot that opened up 00:16:12.429 --> 00:16:16.190 in Liverpool is incredible. And we're very excited 00:16:16.190 --> 00:16:18.350 to try. We've got a food order in. It's cooking. 00:16:18.470 --> 00:16:20.129 I'm very excited. We're going to try a variety 00:16:20.129 --> 00:16:23.169 of things. But before we get there, we've got 00:16:23.169 --> 00:16:25.090 this handsome gentleman joining us on the show. 00:16:25.450 --> 00:16:27.190 If you wouldn't go ahead and introduce yourself 00:16:27.190 --> 00:16:29.389 and tell us what you are doing here. My name 00:16:29.389 --> 00:16:33.429 is Dehami, Dehami Chaudhary. I moved to the US 00:16:33.429 --> 00:16:37.169 about five years ago to go to Soniaz, Rigo. I 00:16:37.169 --> 00:16:38.590 was only there for about a year and a half when 00:16:38.590 --> 00:16:40.610 I realized that this is not for me. I want to 00:16:40.610 --> 00:16:42.149 build something. I don't know what I want to 00:16:42.149 --> 00:16:45.009 build, but I want to build something big. And 00:16:45.009 --> 00:16:46.789 I'm going to need a lot of cool, hard -working 00:16:46.789 --> 00:16:49.720 people to deal with. That's when I kind of got 00:16:49.720 --> 00:16:51.440 into marketing and I kind of helped some of the 00:16:51.440 --> 00:16:53.240 downtown restaurants with marketing and I kind 00:16:53.240 --> 00:16:55.059 of saw how they were operating downtown and what 00:16:55.059 --> 00:16:57.480 the market was like here. And I thought, you 00:16:57.480 --> 00:17:00.340 know, I like what they've got going on. I tried 00:17:00.340 --> 00:17:01.899 some of the restaurants down here, but I generally 00:17:01.899 --> 00:17:04.960 think I can build something better. I don't know 00:17:04.960 --> 00:17:07.160 how and what it's going to be yet, but that's 00:17:07.160 --> 00:17:09.720 kind of the path I took. That's incredible. So 00:17:09.720 --> 00:17:11.720 you dug in, you started working with those folks 00:17:11.720 --> 00:17:14.480 and just kind of saw an opportunity and got yourself 00:17:14.480 --> 00:17:18.589 here. Tell us a little bit about just this concept. 00:17:18.609 --> 00:17:21.509 What can folks expect to eat here at Better Burger? 00:17:22.170 --> 00:17:26.970 Better Burger is a fine casual spot. Casual food, 00:17:27.490 --> 00:17:30.089 casual environment. That's what you get here. 00:17:30.210 --> 00:17:32.730 Smash burgers, chicken tenders, chicken sandwiches, 00:17:33.029 --> 00:17:37.049 cocktails and milkshakes. Simple menu. Very quick. 00:17:37.049 --> 00:17:38.730 You just walk up you pick what you want There's 00:17:38.730 --> 00:17:40.390 really not much to pick from but whatever you're 00:17:40.390 --> 00:17:41.569 gonna pick from it's gonna be pretty fucking 00:17:41.569 --> 00:17:43.710 good. Yeah, that sounds awesome man I'm very 00:17:43.710 --> 00:17:45.309 well we were scrolling through the menu. It was 00:17:45.309 --> 00:17:47.849 like that's I don't know what to choose But okay, 00:17:47.849 --> 00:17:49.470 that's why we brought a whole crew. So we'll 00:17:49.470 --> 00:17:53.710 have quite a selection to to take a look at What? 00:17:54.490 --> 00:17:57.509 You know You said you started out as a student 00:17:58.059 --> 00:18:00.779 You came here and got in some of the marketing 00:18:00.779 --> 00:18:03.640 elements. I'm noticing some really cool marketing 00:18:03.640 --> 00:18:05.619 elements all over the place from the branding 00:18:05.619 --> 00:18:08.539 that we see right here on you to you've got some 00:18:08.539 --> 00:18:12.019 really cool, I guess, artwork all over the place 00:18:12.019 --> 00:18:14.099 with some better burger mascots. It almost reminds 00:18:14.099 --> 00:18:16.200 me of kind of the old school McDonald's a little 00:18:16.200 --> 00:18:18.380 bit. And I love that because I feel like people 00:18:18.380 --> 00:18:20.500 don't do that sort of thing anymore. But what 00:18:20.500 --> 00:18:23.000 was sort of the inspiration for for all this 00:18:23.000 --> 00:18:26.990 look that we've got going on? So. Did I'll say 00:18:26.990 --> 00:18:28.950 briefly I didn't want a burger joint previously 00:18:28.950 --> 00:18:31.130 in downtown a while couple things went south 00:18:31.130 --> 00:18:33.609 and I got out of that That partnership and I 00:18:33.609 --> 00:18:38.670 decided to start something on my own The color 00:18:38.670 --> 00:18:40.609 is a huge part Yeah, I will say a lot of people 00:18:40.609 --> 00:18:42.309 come in here and always ask first questions like 00:18:42.309 --> 00:18:46.569 why purple and why so much purple sure And I 00:18:46.569 --> 00:18:48.789 saw a video on tiktok a couple months before 00:18:48.789 --> 00:18:50.609 I got into this and was talking about real estate 00:18:50.609 --> 00:18:54.829 value and why a lot of fast casual brands go 00:18:54.829 --> 00:18:57.500 with the cookie cutter shoe box look with a great 00:18:57.500 --> 00:18:59.759 building with a logo on the outside to kind of 00:18:59.759 --> 00:19:00.980 because they own the land and they want to keep 00:19:00.980 --> 00:19:02.680 the value of the property yeah and they want 00:19:02.680 --> 00:19:06.839 to lease it out as quick as possible and that's 00:19:06.839 --> 00:19:08.319 probably what's happening all over the place 00:19:08.319 --> 00:19:10.980 so one of the biggest things for me was like 00:19:10.980 --> 00:19:13.500 all they are is just food and there's no culture 00:19:13.500 --> 00:19:16.059 behind the food there's no culture behind the 00:19:16.059 --> 00:19:18.380 brand and i'm a big culture and brand person 00:19:18.380 --> 00:19:22.910 sure so the color is more like a big Can I cut 00:19:22.910 --> 00:19:26.029 this one? Yeah, yeah. Big fuck you to the corporation. 00:19:26.150 --> 00:19:27.630 I was like, no, this is this is the color is 00:19:27.630 --> 00:19:30.190 there for a reason. I love that. It's there for 00:19:30.190 --> 00:19:32.329 to trigger something in the heart. And like, 00:19:32.529 --> 00:19:34.490 that's why we pick purple rather than going with 00:19:34.490 --> 00:19:38.069 a gray, modern, minimalistic kind of stuff. Yeah. 00:19:38.329 --> 00:19:41.670 Flat love. And the purple signifies quality. 00:19:41.930 --> 00:19:45.519 It signifies passion and. That we're the best 00:19:45.519 --> 00:19:47.019 and that's why we're just a name better burger. 00:19:47.059 --> 00:19:49.700 I love it I love it The other part about that 00:19:49.700 --> 00:19:52.200 too is just the attention that it grabs right 00:19:52.200 --> 00:19:54.200 and and as we know we talk about many times We 00:19:54.200 --> 00:19:57.160 live in the attention economy and and being able 00:19:57.160 --> 00:20:00.599 to stand out like that That's a goal. And as 00:20:00.599 --> 00:20:03.259 we go and as we grow, you'll notice some branding 00:20:03.259 --> 00:20:05.119 limits will change. Like we're going to some 00:20:05.119 --> 00:20:07.000 really cool packaging that you'll be able to 00:20:07.000 --> 00:20:09.279 notice across the street. Burger wrappers and 00:20:09.279 --> 00:20:10.660 stuff like that. So that was a goal. The color 00:20:10.660 --> 00:20:12.920 has to be so bold because everywhere I go, all 00:20:12.920 --> 00:20:14.980 I see for burger joints is red. Sure. Chicken 00:20:14.980 --> 00:20:18.339 spots, I see red. That's all red and white. And 00:20:18.339 --> 00:20:20.000 a lot of people told me, you should go red and 00:20:20.000 --> 00:20:22.480 white. Five guys red and white. Sure. Everyone's 00:20:22.480 --> 00:20:24.539 red. Everyone's red. Red makes you hungry. You 00:20:24.539 --> 00:20:26.220 know, they talk about color theory. Yeah, I'm 00:20:26.220 --> 00:20:29.769 like, but everyone has red. Sure. And if I was 00:20:29.769 --> 00:20:31.509 in between two red buildings, they would 100 00:20:31.509 --> 00:20:33.829 % be like, what is that spot? I've never seen 00:20:33.829 --> 00:20:35.950 that. Let me just give it a shot. And that's 00:20:35.950 --> 00:20:37.410 what I want people to think when they think about 00:20:37.410 --> 00:20:40.549 a burger. I love it. I love it. And like I said 00:20:40.549 --> 00:20:42.569 earlier, we're going to try a bunch of these 00:20:42.569 --> 00:20:44.329 different things. But let me ask you, what's 00:20:44.329 --> 00:20:46.410 your favorite menu item? I've said this before. 00:20:47.390 --> 00:20:49.529 I did pretty good. Nashville hot chicken sandwich, 00:20:50.069 --> 00:20:52.130 cheese fries. A lot of people coming for the 00:20:52.130 --> 00:20:54.910 burgers are great. But we have, I think, some 00:20:54.910 --> 00:20:57.009 of the best chicken in Syracuse. So I'm going 00:20:57.009 --> 00:20:58.809 to try the chicken sandwich. So we'll put this, 00:20:58.809 --> 00:21:01.650 I make chicken sandwich connoisseur. So I didn't 00:21:01.650 --> 00:21:04.930 get that one. I got the, I think, the bacon ranch 00:21:04.930 --> 00:21:09.029 one. OK. That one sounded pretty good. But I'm 00:21:09.029 --> 00:21:11.650 very excited about that. Now, correct me if I'm 00:21:11.650 --> 00:21:13.329 wrong. Looks like you've also got some drinks 00:21:13.329 --> 00:21:15.509 and cocktails here as well, right? That's kind 00:21:15.509 --> 00:21:17.369 of neat. You don't necessarily get that sort 00:21:17.369 --> 00:21:19.230 of thing. Yeah. That's another thing. Like when 00:21:19.230 --> 00:21:22.640 I say casual spot, I don't want you to. This 00:21:22.640 --> 00:21:25.299 is not a viable spot for you to come and have 00:21:25.299 --> 00:21:27.519 dinner after work. You can have a cocktail. And 00:21:27.519 --> 00:21:29.259 the way we do it, it's pretty fun too. 16 hours 00:21:29.259 --> 00:21:31.940 cocktails, heavy pours, two on shots. And they're 00:21:31.940 --> 00:21:35.039 all kind of the same price. It's cheaper than 00:21:35.039 --> 00:21:38.259 any restaurant. But the whole goal is we're not 00:21:38.259 --> 00:21:40.559 selling you cheap food to make money on the cocktail, 00:21:40.599 --> 00:21:42.859 which a lot of pubs do. That's the business model. 00:21:43.680 --> 00:21:46.119 But we have a fairly balanced pricing when it 00:21:46.119 --> 00:21:47.599 comes to food or cocktails. And the cocktails 00:21:47.599 --> 00:21:51.099 are huge. Just come and have fun. I mean, that's 00:21:51.099 --> 00:21:52.559 that used to be the way it went, you know, give 00:21:52.559 --> 00:21:54.559 people tremendous value and they'll come back. 00:21:54.599 --> 00:21:55.880 And I feel like we've gotten away from that. 00:21:55.880 --> 00:21:58.000 So it's it's nice to hear that you have that 00:21:58.000 --> 00:22:00.140 mindset. I think that's that's pretty cool. That's 00:22:00.140 --> 00:22:04.140 pretty cool. Tell us just the basics in terms 00:22:04.140 --> 00:22:07.420 of when you open and things like that. We open 00:22:07.420 --> 00:22:09.180 like late September. So we've only been open 00:22:09.180 --> 00:22:11.339 for two and a half months. We started working 00:22:11.339 --> 00:22:13.900 on this maybe in our March. So about six or seven 00:22:13.900 --> 00:22:16.730 months of work. We're here day and night, every 00:22:16.730 --> 00:22:18.529 single day, seven days a week until it opened. 00:22:19.130 --> 00:22:20.869 And kind of doing the same now until we get the 00:22:20.869 --> 00:22:24.349 right team. It's been a good two and a half months 00:22:24.349 --> 00:22:26.349 for sure. That's great. That's really great, 00:22:26.690 --> 00:22:29.789 man. I'm guessing, are you on the delivery apps 00:22:29.789 --> 00:22:31.190 and things like that? Can folks get your stuff 00:22:31.190 --> 00:22:34.150 at home? Cool. UberEats, Storedash, Grubhub, 00:22:34.210 --> 00:22:36.390 and you can also order from our website. Oh, 00:22:36.390 --> 00:22:38.549 wow. Yeah, and save on all those fees. That's 00:22:38.549 --> 00:22:40.410 an even better tip. I love that. Absolutely. 00:22:40.930 --> 00:22:43.690 And in general, what are your hours? We're open. 00:22:44.919 --> 00:22:47.380 1130 to 9 p .m. pretty much every single day 00:22:47.380 --> 00:22:49.660 except Sunday we close at 8 and we're closed 00:22:49.660 --> 00:22:52.779 on Tuesdays for now. Cool cool that's great. 00:22:53.000 --> 00:22:55.380 Better Burger this is the spot in Liverpool if 00:22:55.380 --> 00:22:56.960 you want to come and get all kinds of things 00:22:56.960 --> 00:22:58.420 burger chicken everything you're gonna see it 00:22:58.420 --> 00:23:01.000 all in just a few minutes. Before we let you 00:23:01.000 --> 00:23:03.660 go and get back to it Tell folks just kind of 00:23:03.660 --> 00:23:06.440 the websites, the socials, all the typical plugs 00:23:06.440 --> 00:23:08.900 to find out more. Our website is tastebetterburger 00:23:08.900 --> 00:23:10.619 .com. If you want to order something, you can 00:23:10.619 --> 00:23:13.119 go tastebetterburger .com forward slash order, 00:23:13.119 --> 00:23:16.539 and you can order online. Or just check us out 00:23:16.539 --> 00:23:19.819 on Instagram at betterburger .us. That's it, 00:23:19.960 --> 00:23:23.160 man. Better Burger. Can't wait to dig in. Yeah, 00:23:23.279 --> 00:23:28.559 first bite. Thoughts? Very good. Very, very good. 00:23:30.000 --> 00:23:32.700 Unfortunately, I'm gluten free. So I'm not getting 00:23:32.700 --> 00:23:35.660 the full experience with the bun. Being gluten 00:23:35.660 --> 00:23:38.779 -free is very much like being the boom mic operator 00:23:38.779 --> 00:23:41.119 in adult film. You know, like, you're there, 00:23:41.259 --> 00:23:43.019 but you're not really part of the experience, 00:23:43.019 --> 00:23:47.519 you know? I've accepted that. So, but it is absolutely 00:23:47.519 --> 00:23:51.079 delicious even without the bun. All right, we 00:23:51.079 --> 00:23:55.779 are gonna go into the... I forgot what it was 00:23:55.779 --> 00:23:58.299 even called. All right. But it's got barbecue 00:23:58.299 --> 00:24:02.750 sauce. Oh. You got the smokehouse. The smokehouse. 00:24:03.009 --> 00:24:06.309 Something like that, right? Crispy onions, bacon, 00:24:06.970 --> 00:24:20.849 double patties with cheese. What'd you get, buddy? 00:24:38.220 --> 00:24:40.960 What is this sauce called that's on the double, 00:24:41.039 --> 00:24:44.359 the double cheeseburger? Better sauce? Is it 00:24:44.359 --> 00:24:49.740 a secret? Okay. Yeah, I know why. Amazing. Well 00:24:49.740 --> 00:24:55.900 you can, but... This is the chicken that I keep 00:24:55.900 --> 00:25:09.420 hearing great things about. This is fantastic. 00:25:09.640 --> 00:25:11.779 So we just learned he makes all the sauces in 00:25:11.779 --> 00:25:15.140 -house. That is better chicken. This is a better 00:25:15.140 --> 00:25:17.799 burger. It's a phenomenal barbecue sauce too. 00:25:20.480 --> 00:25:35.970 Yeah, it's pretty tasty. Phenomenal. I'm a big 00:25:35.970 --> 00:25:39.009 condiment guy, I don't know about you guys, but 00:25:39.009 --> 00:25:41.529 if I go to a place that has like four or five 00:25:41.529 --> 00:25:44.650 condiments, I'm gonna get all of them. Unless 00:25:44.650 --> 00:25:49.089 I don't like them. Love condiments. I love things 00:25:49.089 --> 00:25:54.470 too. But you're right, if it's like a Chipotle 00:25:54.470 --> 00:25:57.009 or one of those, I get every salsa that they 00:25:57.009 --> 00:25:59.589 offer. I know. Not that I eat them all, but. 00:26:00.410 --> 00:26:06.210 Excuse my reach. I like three things. Yeah, well... 00:26:06.210 --> 00:26:10.069 I actually got to get a fork. Oh yeah, Amanda. 00:26:18.490 --> 00:26:23.190 We're live! Thank you so much. Yeah. Thank you. 00:26:28.390 --> 00:26:31.839 Oh, my mic is... Getting rockin' around, sorry. 00:26:33.539 --> 00:26:47.380 Yeah, yeah, my fault, my fault. I know a smokehouse 00:26:47.380 --> 00:26:59.339 burger when I taste one. We're here for the love 00:26:59.339 --> 00:27:02.559 of the phone. You know, back to the gluten -free 00:27:02.559 --> 00:27:08.279 thing. As I said, a lot of times I don't get 00:27:08.279 --> 00:27:10.279 the full experience. These fries look amazing. 00:27:10.460 --> 00:27:12.859 I can't have those, unfortunately. Can I just 00:27:12.859 --> 00:27:14.539 tell you something? I ordered the coleslaw. It 00:27:14.539 --> 00:27:18.160 was really the only other option. Coleslaw? Usually 00:27:18.160 --> 00:27:19.980 you're like, oh, it's just like a big sloppy 00:27:19.980 --> 00:27:22.500 pile. It tastes the same. Even their coleslaw. 00:27:23.479 --> 00:27:28.380 is like a next step up. Right, this is definitely 00:27:28.380 --> 00:27:40.380 fresh. And in 2025, actually almost 2026, it 00:27:40.380 --> 00:27:42.079 amazes me that there are still restaurants that 00:27:42.079 --> 00:27:45.119 exist that where everything is not fresh. I understand 00:27:45.119 --> 00:27:47.640 in some places it can't be fresh because you're 00:27:47.640 --> 00:27:49.059 getting seafood and you're not close enough, 00:27:49.220 --> 00:27:51.640 blah blah blah. But otherwise, everything should 00:27:51.640 --> 00:27:54.049 be fresh. I learned that from Gordon Ramsay. 00:27:54.109 --> 00:27:56.250 It's all about the aftertaste. Put it in the 00:27:56.250 --> 00:27:59.529 bin, you donkey. Yeah. If someone used canned 00:27:59.529 --> 00:28:01.869 something on Hell's Kitchen, he'd lose his mind. 00:28:03.609 --> 00:28:05.829 I changed my outlook. No, this is delicious. 00:28:06.829 --> 00:28:09.529 Who would have thought? If you're cooking to 00:28:09.529 --> 00:28:13.430 try to bring people back, use fresh stuff. If 00:28:13.430 --> 00:28:15.869 you don't care if you took for repeat customers, 00:28:16.750 --> 00:28:19.890 then freeze your burgers. My wife and I grew. 00:28:20.470 --> 00:28:24.130 We started a garden last year. And so for dinners, 00:28:24.390 --> 00:28:26.509 for like salads, we bring in the cucumbers or 00:28:26.509 --> 00:28:30.109 tomatoes. It made me realize how much quality 00:28:30.109 --> 00:28:34.210 is lost in food by the time we buy it at the 00:28:34.210 --> 00:28:36.329 grocery store. You know, that whole farm -to 00:28:36.329 --> 00:28:39.950 -table thing, now I get it, you know? It's good 00:28:39.950 --> 00:28:43.950 stuff, man. This is great. We're just raving 00:28:43.950 --> 00:28:47.650 about your coleslaw over here. Yeah. I'm gluten 00:28:47.650 --> 00:28:52.980 -free. So I can't enjoy everything, anything. 00:28:53.660 --> 00:28:56.819 So I had to get coleslaw and I was saying, it's 00:28:56.819 --> 00:28:59.240 coleslaw, like it's the same everywhere. Even 00:28:59.240 --> 00:29:01.839 this tastes, like you can tell it's the next, 00:29:02.000 --> 00:29:10.259 yeah, fresh. Fresh is the key. It's awesome. 00:29:12.059 --> 00:29:14.579 Doing everything right, man. It's so good. I 00:29:14.579 --> 00:29:18.829 actually really love bread. Exactly what I wanted. 00:29:19.650 --> 00:29:22.769 It's very good. Let's talk about the seasoned 00:29:22.769 --> 00:29:24.289 fries, because... Oh yeah, you're the only one 00:29:24.289 --> 00:29:26.329 that got the seasoned fries. How are they? Can 00:29:26.329 --> 00:29:28.849 you tell it's slow? You know? Because I just 00:29:28.849 --> 00:29:29.750 really want to know what it's like. So there 00:29:29.750 --> 00:29:33.430 is a nice little heat to the seasoning. In the 00:29:33.430 --> 00:29:35.170 back of the throat? No, it's in my mouth. It's 00:29:35.170 --> 00:29:37.250 in your mouth, okay? But it's not too intense. 00:29:37.269 --> 00:29:41.089 I like heat, so it wouldn't turn me away. There's 00:29:41.089 --> 00:29:44.349 a nice little flavor to it, but it's not overpowering. 00:29:44.390 --> 00:29:46.890 You still taste the fry. It's a good seasoned 00:29:46.890 --> 00:29:50.339 fry here. That's a great review. That was really 00:29:50.339 --> 00:29:52.119 well thought out. Typically they're all doused 00:29:52.119 --> 00:29:54.140 in seasoning and all you're getting is salt. 00:29:55.579 --> 00:29:59.019 Just the right amount. Just the right heat. Very 00:29:59.019 --> 00:30:02.339 good. I'm a big fan. I don't know about you guys. 00:30:02.920 --> 00:30:05.119 I mean, fries are good in all shapes and sizes. 00:30:06.019 --> 00:30:08.539 I don't know if you'd consider these shoestring, 00:30:08.539 --> 00:30:10.819 but I do like the thinner fries. Yeah, these 00:30:10.819 --> 00:30:14.259 wouldn't be shoestring. No, but they're thin 00:30:14.259 --> 00:30:17.450 cut. I do appreciate the really thin ones, though, 00:30:17.650 --> 00:30:19.869 for some reason. They get really crispy, that's 00:30:19.869 --> 00:30:25.490 why. Crispy it. For whatever reason. Don't expect 00:30:25.490 --> 00:30:28.970 my brain to work all the time. You guys like 00:30:28.970 --> 00:30:32.529 hot chicken? Yeah. Hot chicken? Yeah. Yeah. Do 00:30:32.529 --> 00:30:34.549 you like it? I love hot chicken. Can I get some 00:30:34.549 --> 00:30:39.029 hot chicken on? Sure. Can you test the chicken? 00:30:40.430 --> 00:30:44.710 I mean, we will not say no. I will eat some hot 00:30:44.710 --> 00:30:50.829 chicken. You guys like hot chicken? That's like 00:30:50.829 --> 00:30:52.769 saying, you want to make out with this supermodel? 00:30:53.009 --> 00:30:58.190 Yeah. Well, I mean, that's what I heard right 00:30:58.190 --> 00:31:00.490 here. You want to try some hot chicken? Yeah. 00:31:01.630 --> 00:31:42.059 Who doesn't? What a deck Casino Gingerbread Village 00:31:42.059 --> 00:31:45.559 better burger tough job. I heard you got a fight 00:31:45.559 --> 00:31:50.910 with the Grinch Well, I'm gonna say if you take 00:31:50.910 --> 00:31:56.609 a look at the video Clearly shows I was assaulted 00:31:56.609 --> 00:32:03.230 it's all and battery. What do you tell? All I 00:32:03.230 --> 00:32:08.690 said was dude you're way less Grinchy in person. 00:32:08.710 --> 00:32:12.289 You're actually kind of a nice guy Lost it kind 00:32:12.289 --> 00:32:18.579 of cute. Yeah No, it didn't. He said, what do 00:32:18.579 --> 00:32:22.460 you mean I'm not grouchy enough? And then he 00:32:22.460 --> 00:32:26.319 proceeded to squeeze my windpipe like Homer Simpson 00:32:26.319 --> 00:32:32.019 did to Bartson. That must have been one of the 00:32:32.019 --> 00:32:34.539 deleted scenes from the Grinch movie, where he 00:32:34.539 --> 00:32:43.400 chokes some of the people in Whoville. Actually, 00:32:46.440 --> 00:32:54.200 what would be a funny thing that I asked? What 00:32:54.200 --> 00:32:59.099 are the chicks like in Whoville? I really dig 00:32:59.099 --> 00:33:05.890 the fries. What do you do? Yes to potato II great 00:33:05.890 --> 00:33:18.309 Like what you're saying Yeah, yeah, yeah first 00:33:18.309 --> 00:33:20.710 date. Yeah, I hate steak fries because to me 00:33:20.710 --> 00:33:23.910 they just taste like plain potatoes unless you 00:33:23.910 --> 00:33:27.470 really season What do they put on them? Let's 00:33:27.470 --> 00:33:30.059 talk about that. Is it Old Bay? No, there's something, 00:33:30.279 --> 00:33:33.619 there's some sort of breading on there. Yeah. 00:33:34.079 --> 00:33:36.039 Oh, on the fry itself? Very thin coating. Yeah, 00:33:36.380 --> 00:33:42.140 coating is probably cornstarch or flour. Is that 00:33:42.140 --> 00:33:45.539 how you get a crispy fry every time? I made fries 00:33:45.539 --> 00:33:48.900 at the house the other day. That's how you get 00:33:48.900 --> 00:33:51.099 crispy wings, too. Well, I had to parboil them. 00:33:51.180 --> 00:33:53.480 I had to cook them, take them out, let them dry 00:33:53.480 --> 00:33:55.880 out, and then I put them back in the oil for 00:33:55.880 --> 00:33:57.960 another two, three minutes. And they were crispier. 00:33:58.900 --> 00:34:01.559 But it's not easy to get your fries crispy if 00:34:01.559 --> 00:34:04.720 you do it yourself. It is not. People think, 00:34:04.720 --> 00:34:07.420 oh, just make them crisp. It's not that easy. 00:34:08.300 --> 00:34:11.079 There's a thin line where you can overdo it, 00:34:11.099 --> 00:34:12.739 and then you burn it. Correct. Then you just 00:34:12.739 --> 00:34:13.960 got a twig with no potato inside it. And then 00:34:13.960 --> 00:34:15.739 you underdo it, and it's just like, oh, it's 00:34:15.739 --> 00:34:18.579 almost there. We got our house better sauce by 00:34:18.579 --> 00:34:21.360 our father most popular. It's a house -made buttermilk 00:34:21.360 --> 00:34:24.130 ranch. Real dill inside. That's a sweet peach 00:34:24.130 --> 00:34:26.090 barbecue, or we call it the peach piece barbecue. 00:34:26.530 --> 00:34:27.989 It has real peaches in there. We made it last 00:34:27.989 --> 00:34:29.809 night. It simmers for like four hours before 00:34:29.809 --> 00:34:31.349 we actually make the sauce. The peaches have 00:34:31.349 --> 00:34:33.989 to be cooked down, get smooth. That's blue cheese, 00:34:34.070 --> 00:34:36.769 real blue cheese. Super thick, the thickest sauce, 00:34:36.989 --> 00:34:38.769 the creamiest sauce we have. And then that is 00:34:38.769 --> 00:34:40.829 the honey mustard, one of my favorites. Super 00:34:40.829 --> 00:34:44.590 strong. Real honey, real mustard, good stuff. 00:34:45.250 --> 00:34:47.530 I would say those tenders are, I would say, very 00:34:47.530 --> 00:34:52.110 hot. Very, very hot. On a scale of mild, hot, 00:34:52.170 --> 00:34:54.570 very hot, that's, I would say, very hot. That's 00:34:54.570 --> 00:34:57.690 why I got you guys a coleslaw. Just to kind of 00:34:57.690 --> 00:35:06.849 cool. Yeah. Hot oil. That's a ranch. Here we 00:35:06.849 --> 00:35:13.969 go. Strong ranch. Yeah, you're going to have 00:35:13.969 --> 00:35:23.170 to miss out. What are we dipping in, guys? I 00:35:23.170 --> 00:35:24.869 mean, take your guess. You got it? I would say 00:35:24.869 --> 00:35:27.610 it's eight. Try it without it first. Try it without, 00:35:27.690 --> 00:35:30.309 yeah. That's the real national hot way. Oh, it 00:35:30.309 --> 00:35:34.329 looks so good. And it's so thick. Yeah. Juicy. 00:35:36.670 --> 00:35:39.429 A little bit of heat, right? Not too bad. Steam 00:35:39.429 --> 00:35:41.849 coming out of his ears. That's temperature hot. 00:35:43.010 --> 00:35:47.230 But flavor's amazing. A good heat. That's definitely 00:35:47.230 --> 00:35:58.480 higher level. Really good though. That's great. 00:35:58.960 --> 00:36:01.400 So the front of the face, I know what that feels 00:36:01.400 --> 00:36:03.880 like. Yeah. So this is like a sinus clear. Yeah. 00:36:04.039 --> 00:36:08.300 Yeah. And it always comes out to the front for 00:36:08.300 --> 00:36:10.239 me and I'll start sweating on the top of my head. 00:36:11.199 --> 00:36:14.500 Okay. That's great. That's what he does to me. 00:36:17.339 --> 00:36:19.159 Absolutely. Now we're going to try it with the 00:36:19.159 --> 00:36:22.719 blue cheese. Here you go, Daniel. That blue cheese 00:36:22.719 --> 00:36:27.579 is very original. It's not your run -of -the 00:36:27.579 --> 00:36:32.179 -mill. Yeah. Chef's kiss, right? The blue cheese 00:36:32.179 --> 00:36:38.199 with the heat. That's the marriage that you need 00:36:38.199 --> 00:36:41.900 right now. Mm -hmm. The heat with the blue cheese. 00:36:43.179 --> 00:36:46.199 And I'm a blue cheese guy. I'm not a ranch guy 00:36:46.199 --> 00:36:47.679 when I dip my chicken. I'm not a ranch guy either. 00:36:47.719 --> 00:36:50.420 I mean, I'll eat it if it's there. Yeah. But 00:36:50.420 --> 00:36:53.360 that's the marriage you need with that. Get in 00:36:53.360 --> 00:36:55.000 there, Danny. Yeah, I was going to say, so I 00:36:55.000 --> 00:36:57.760 love hot chicken. But I was like, we're at a 00:36:57.760 --> 00:36:59.400 burger place. You can't get chicken. That's how 00:36:59.400 --> 00:37:01.639 I felt. Right. That's why I had to get it for 00:37:01.639 --> 00:37:03.800 you, because I knew that. Yeah. The way I look 00:37:03.800 --> 00:37:05.559 at it is I'm going to have a burger the first 00:37:05.559 --> 00:37:07.559 time. It's better burger. But the next time I 00:37:07.559 --> 00:37:10.320 come, it's chicken time. Right. It's chicken. 00:37:10.320 --> 00:37:11.940 We're going to do ranch, too. We're going to 00:37:11.940 --> 00:37:15.179 try them. Yeah, do the ranch. I like that. Very 00:37:15.179 --> 00:37:18.880 good placement. It was very... It's got the right 00:37:18.880 --> 00:37:21.539 shade that you would want your hot chicken. Yeah. 00:37:21.840 --> 00:37:25.019 It looks hot. Is it Nashville hot? Because that's 00:37:25.019 --> 00:37:28.480 my new jam, yeah. It's got that little red tint. 00:37:28.519 --> 00:37:33.780 It smells amazing. Yeah, you smell amazing. You 00:37:33.780 --> 00:37:39.860 smell terrific. Yeah. Absolutely. Yeah? All right. 00:37:39.960 --> 00:37:43.000 Amanda. The ranch is fantastic. You can't do 00:37:43.000 --> 00:37:46.710 what? Well, you're the you you are the honey 00:37:46.710 --> 00:37:50.610 mustard connoisseur hot give us a review Ten 00:37:50.610 --> 00:37:54.510 out of ten one more bite a ten That's like a 00:37:54.510 --> 00:37:57.530 bar stool review for pizza. You are for honey 00:37:57.530 --> 00:38:00.550 mustard. Yeah Wow, she just gave you a ten. I 00:38:00.550 --> 00:38:02.429 just gave a honey mustard a ten out of everywhere 00:38:02.429 --> 00:38:04.230 We've gone. I've been like this honey mustard 00:38:04.230 --> 00:38:08.409 is good, and she's like mmm. It's alright When 00:38:08.409 --> 00:38:10.369 we went to I forget where we were I I tasted 00:38:10.369 --> 00:38:12.730 the same one I had that on my burger and you're 00:38:12.730 --> 00:38:14.889 like, but I only tried those two on the chicken 00:38:14.889 --> 00:38:18.630 Yeah, tell me I love it That's like the house 00:38:18.630 --> 00:38:29.090 I'm gonna have more You can't eat gluten but 00:38:29.090 --> 00:38:33.869 plastics fine I can't eat gluten, but microplastics. 00:38:33.869 --> 00:38:41.619 Let's go. Hey Microplastics for the soul that's 00:38:41.619 --> 00:38:49.659 an album name Danny with the better sauce Come 00:38:49.659 --> 00:38:56.559 on So good it complements it so well, so I gotta 00:38:56.559 --> 00:39:00.599 go I gotta try it. Yeah, it's amazing Are these 00:39:00.599 --> 00:39:06.460 artists? Seriously not like the best chefs and 00:39:06.929 --> 00:39:11.210 Restaurant owners are artists. Well, I am I always 00:39:11.210 --> 00:39:14.289 say that I'm the worst artist on earth because 00:39:14.289 --> 00:39:16.769 I pretty much am but in the kitchen It's a different 00:39:16.769 --> 00:39:20.070 story. Like yeah, I can put together food It's 00:39:20.070 --> 00:39:22.909 an art. Yeah, I put together food. Yeah, and 00:39:22.909 --> 00:39:27.809 I this is truly this is all the house made condiments 00:39:27.809 --> 00:39:30.570 No, that's it. That's plenty. I just meant I 00:39:30.570 --> 00:39:31.829 just wanted to make sure we were trying them 00:39:31.829 --> 00:39:34.760 all When you make all of your own sauces... And 00:39:34.760 --> 00:39:37.960 you make those fresh weekly? Sometimes multiple 00:39:37.960 --> 00:39:43.260 times a week. That's awesome. Where did you come 00:39:43.260 --> 00:39:46.099 up with the recipe for the better sauce? Well, 00:39:46.119 --> 00:39:49.099 I mean, you can't tell me what's in it, but like... 00:39:49.099 --> 00:39:51.280 I just wanted to make a burger sauce. You know, 00:39:51.320 --> 00:39:52.739 I just wanted to make a burger sauce a little 00:39:52.739 --> 00:39:54.739 different, but still familiar. Where it wasn't 00:39:54.739 --> 00:39:56.199 so different, but like, I don't want to try that 00:39:56.199 --> 00:39:58.429 my first time. I think that's pretty close to 00:39:58.429 --> 00:40:00.570 what you'd get at most burger spots, but it's 00:40:00.570 --> 00:40:02.289 a little different. There's something else. There's 00:40:02.289 --> 00:40:04.409 one ingredient. Just one. That makes it very 00:40:04.409 --> 00:40:08.230 different. And it was a mistake. That's the best! 00:40:08.889 --> 00:40:11.090 We've talked about that on the show before. How 00:40:11.090 --> 00:40:15.309 with music, in a recording studio, or in video 00:40:15.309 --> 00:40:18.590 production, and in food, sometimes mistakes end 00:40:18.590 --> 00:40:22.150 up being the best thing that could happen. This 00:40:22.150 --> 00:40:24.670 is before we opened the restaurant. It was two 00:40:24.670 --> 00:40:26.860 in the morning. I went home and I was like, I 00:40:26.860 --> 00:40:28.420 can't want a burger. I haven't had a burger in 00:40:28.420 --> 00:40:30.920 so long. I'd have to wait two more months to 00:40:30.920 --> 00:40:33.219 eat my own burger. And then we were smashing 00:40:33.219 --> 00:40:36.760 it on like a pan. I have to always make a burger 00:40:36.760 --> 00:40:39.199 sauce on what burger I make. I need the sauce. 00:40:39.659 --> 00:40:41.119 I'll take whatever's in the fridge. I'll put 00:40:41.119 --> 00:40:42.940 it together. I'll make something that's close 00:40:42.940 --> 00:40:45.480 to a basic burger sauce. And my wife was like, 00:40:45.559 --> 00:40:46.920 hey, why don't you put that in there? I was like, 00:40:47.539 --> 00:40:49.639 I don't know about that. And she was like, just 00:40:49.639 --> 00:40:51.840 trust me. I was like, fine. I was like, that's 00:40:51.840 --> 00:40:55.340 it. This is the one. That's amazing. We made 00:40:55.340 --> 00:40:58.179 11, 12 different burger sauces. We made like 00:40:58.179 --> 00:41:00.320 11, 12 different burger sauces and that one was 00:41:00.320 --> 00:41:03.559 just like, it's like familiar, but at the same 00:41:03.559 --> 00:41:06.159 time that one ingredient makes it so fucking 00:41:06.159 --> 00:41:09.320 unique. And I was like, dude, this is gonna be 00:41:09.320 --> 00:41:11.820 sick. And you know what's great about this, that 00:41:11.820 --> 00:41:14.139 story too, is there's a little bit of sentimental 00:41:14.139 --> 00:41:16.079 value with it, because it was like your wife 00:41:16.079 --> 00:41:18.989 and you made it together and... How many versions 00:41:18.989 --> 00:41:21.789 of this sauce was there before the final? Was 00:41:21.789 --> 00:41:25.050 there a trial run? There was never an official 00:41:25.050 --> 00:41:26.829 trial run. It was just home runs, trying to make 00:41:26.829 --> 00:41:29.769 the sauce. I would say at least eight or nine. 00:41:29.789 --> 00:41:32.230 That one was the hardest one to make. It was 00:41:32.230 --> 00:41:34.389 the simplest. And then the barbecue was the next 00:41:34.389 --> 00:41:38.409 one. You had Alec on your thing. He came in and 00:41:38.409 --> 00:41:40.389 he was like, that barbecue is okay. And I was 00:41:40.389 --> 00:41:43.469 like, what? I was like, no, you know what? Screw 00:41:43.469 --> 00:41:45.409 this. I came in the next morning. I read the 00:41:45.409 --> 00:41:47.730 whole recipe. I was like, no, that's not OK. 00:41:47.889 --> 00:41:49.670 I know what he was talking about. Because the 00:41:49.670 --> 00:41:51.829 second before I gave him the cup, I told my wife, 00:41:52.170 --> 00:41:54.309 like, he's going to love all of them. But I just, 00:41:54.550 --> 00:41:56.889 I'm not a big fan of that barbecue. Like, that's 00:41:56.889 --> 00:41:58.750 the last one I will get. But I'm not OK with 00:41:58.750 --> 00:42:00.769 that. And as soon as I asked him, what do you 00:42:00.769 --> 00:42:02.789 think of the sauces, he was like, everything's 00:42:02.789 --> 00:42:04.949 really good. The barbecue's just not barbecue 00:42:04.949 --> 00:42:08.070 -y enough. I was like, you know what? Yeah, I'm 00:42:08.070 --> 00:42:10.349 not putting this back anymore. I'm doing this 00:42:10.349 --> 00:42:12.409 tomorrow. And that's the sauce we came up with. 00:42:12.550 --> 00:42:15.039 That is amazing. That's amazing. That might be 00:42:15.039 --> 00:42:17.280 my new favorite barbecue. Yeah, it is. Out of 00:42:17.280 --> 00:42:19.719 this world. With the peaches? Peach, peach, please? 00:42:20.440 --> 00:42:22.260 Are you planning on bottling any of this stuff? 00:42:23.260 --> 00:42:25.119 Oh my gosh, yeah, I was going to say we're going 00:42:25.119 --> 00:42:28.599 to buy a bottle of this. It's delicious. Yeah. 00:42:32.219 --> 00:42:34.480 That's so good. I'm so happy with how they turned 00:42:34.480 --> 00:42:37.519 out. I said keep it simple, do five. Make them 00:42:37.519 --> 00:42:40.780 really good. People will love them. That's it. 00:42:41.099 --> 00:42:43.179 You don't need a huge amount if you got five 00:42:43.179 --> 00:42:46.000 good sauces. Imagine those on wings, those barbecue. 00:42:48.000 --> 00:42:51.739 Oh. Oh, the blue cheese with wings. Try the blue 00:42:51.739 --> 00:42:54.539 cheese, Danny. How do you use the wings? That's 00:42:54.539 --> 00:42:56.480 ranch, right? That's ranch. If you like ranch 00:42:56.480 --> 00:42:57.539 better, then go for it. I don't think I tried 00:42:57.539 --> 00:43:01.960 the ranch. They are both phenomenal. I just feel 00:43:01.960 --> 00:43:05.699 like the ranch will go very well. It does. That 00:43:05.699 --> 00:43:09.039 ranch is banging. That's what I had in my bowl. 00:43:10.119 --> 00:43:12.280 See, your timing's perfect, because right before 00:43:12.280 --> 00:43:14.559 you'd walked over, we were talking, and I explained 00:43:14.559 --> 00:43:16.219 how I'm a condiment guy. And I'm like, when I 00:43:16.219 --> 00:43:19.199 go to places, if they offer five condiments I'm 00:43:19.199 --> 00:43:21.260 trying them off, they offer 50. I'm trying them 00:43:21.260 --> 00:43:23.099 off. And then you come over like an angel from 00:43:23.099 --> 00:43:29.400 heaven with these. So that's a spicy one. The 00:43:29.400 --> 00:43:32.860 fry. You know, when someone makes you a gift, 00:43:32.920 --> 00:43:39.989 it means more. than when you buy it. Did you 00:43:39.989 --> 00:43:42.349 put that in a shampoo? I want to shampoo my hair 00:43:42.349 --> 00:43:47.690 in it. That's how good it is. I want to bathe 00:43:47.690 --> 00:43:53.030 in it. All of it. You know what? You know how 00:43:53.030 --> 00:43:54.750 many people would lick your head if that happened? 00:43:55.690 --> 00:44:00.829 At least one. You. We know you would. You would. 00:44:01.130 --> 00:44:03.210 But could be more. That's what I'm trying to 00:44:03.210 --> 00:44:09.719 say. Yeah, for real Everything was amazing and 00:44:09.719 --> 00:44:11.760 they've got to go boxes right over there so we 00:44:11.760 --> 00:44:14.280 I can grab one You guys should come to better 00:44:14.280 --> 00:44:20.280 burger. It's really good You're not gonna get 00:44:20.280 --> 00:44:23.400 a handwritten thank you with a heart from McDonald's 00:44:23.400 --> 00:44:26.820 it's with love They're sending us with love. 00:44:26.820 --> 00:44:30.429 Have a great Wednesday It's nothing but chaos 00:44:30.429 --> 00:44:32.570 because we're all stuffed with the best burgers 00:44:32.570 --> 00:44:36.750 and chicken you could imagine. I'm Matt, that's 00:44:36.750 --> 00:44:39.670 Mike, that's Anthony the IT guy, the apparently 00:44:39.670 --> 00:44:42.949 kid behind the camera, and our super queen Amanda. 00:44:47.670 --> 00:44:54.389 Follow Good News York everywhere. Peace out.