Podcast appearances and mentions of Mario Andretti

The Legendary Mario Andretti

PIT PASS INDY PRESENTED BY PENSKE TRUCK RENTAL – SEASON 5, EPISODE 26 – An extensive interview with racing legend Mario Andretti on the 50th Anniversary of the Acura Grand Prix of Long Beach   April 10, 2025   Show host Bruce Martin has a special “Bonus Edition” of Pit Pass Indy featuring the great Mario Andretti, a four-time winner of the Acura Grand Prix of Long Beach and the only driver to win the race in both the Formula One World Championship in 1977 and CART IndyCar wins in 1984, 1985 and 1987.   Andretti shares his stories about racing at Long Beach and what has made it the No. 1 Street Race in North America, as it celebrates its 50th Anniversary April 11 to April 13.   On the highways, the raceways and every pit stop in between, Penske Truck Rental keeps you moving forward.   Gain ground with Penske!   For more INDYCAR coverage, follow Bruce Martin at X, previously known as Twitter, at @BruceMartin_500

PIT PASS INDY PRESENTED BY PENSKE TRUCK RENTAL – SEASON 5, EPISODE 25 – “Deep Dive” with Grand Prix Association of Long Beach President and CEO Jim Michaelian before the 50th Acura Grand Prix of Long Beach   April 8, 2025   Show host Bruce Martin has an extensive and exclusive interview with Grand Prix Association of Long Beach President and CEO Jim Michaelian, who gives a detailed history of North America's biggest street race as it prepares to celebrate the 50th Anniversary of the Acura Grand Prix of Long Beach April 11 to April 13.   And be sure to join us later this week for a special “Bonus Edition” of Pit Pass Indy featuring the great Mario Andretti, a four-time winner of the Acura Grand Prix of Long Beach and the only driver to win the race in both the Formula One World Championship in 1977 and CART IndyCar wins in 1984, 1985 and 1987.   Andretti shares his stories about racing at Long Beach and what has made it the No. 1 Street Race in North America, so look for that exclusive interview later this week.   On the highways, the raceways and every pit stop in between, Penske Truck Rental keeps you moving forward.   Gain ground with Penske!   For more INDYCAR coverage, follow Bruce Martin at X, previously known as Twitter, at @BruceMartin_500

In this week's fan-favorite, Mario Andretti shares a story of when he and his friend - who happened to be a Nevada Highway Patrol sergeant - took a Lamborghini out to try and hit 200 mph on the highway but got pulled over by another highway patrol trooper who clocked them going 183 mph.

America's new F1 team could be the platform for Checo Perez's REVENGE ARC against Red Bull in 2026? Did the Mexican take a leaf out of Carlos Sainz's Williams book?Climb the ladder with me on Patreon: https://patreon.com/lawvsCould Sergio "Checo" Perez finally get the Formula 1 redemption he's been seeking? Mario Andretti has dropped major hints that Perez might soon headline Cadillac's highly anticipated 2026 F1 entry. After facing intense drama at Red Bull, Perez's sabbatical may actually boost his appeal, positioning him as an ideal candidate for Cadillac's ambitious Formula 1 project. Andretti has openly praised Perez's resilience and valuable insight gained from navigating Red Bull's turbulent team dynamics, indicating that the Mexican driver's experience could be pivotal for Cadillac as they aim to make a powerful debut in Formula 1.Cadillac isn't just interested in Perez for his driving skill—his immense popularity, especially in the crucial Mexican market, makes him a strategic asset both on and off the track. Could we potentially see an all-Mexican dream team pairing Perez with IndyCar star Pato O'Ward or Colton Herta? Perez himself emphasizes he's looking for a team that truly values and believes in him, a sentiment aligning perfectly with Cadillac's philosophy. This video examines how Checo's complicated yet compelling journey could lead to an epic comeback, reshaping his legacy in Formula 1.#f1 #sergioperez #checoperez #formula1 #formulaone #f12025 #maxverstappen #verstappen #redbullracing #yukitsunoda #christianhorner #helmutmarko #f1news #f1latest #f1updates #f1rumors #f1drama #cadillacf1 #cadillac #generalmotors

Cadillac F1 advisor and former F1 champion Mario Andretti has confirmed that Sergio Pérez is very much an option for the team when it joins the F1 grid next year.

La leyenda del automovilismo, Mario Andretti platicó en exclusiva con ESPN Racing sobre lo que espera al nuevo equipo de la F1; Cadillac. Además, su visión sobre la actual F1 e Indycar. Learn more about your ad choices. Visit podcastchoices.com/adchoices

From "In The Pits" join John, Scott, Spencer, Mark and special guest Mario Andretti for this weeks motorsports racing news update!!

“Per me l'amore per le corse è tutto”. È così che Mario Andretti, campione del mondo di F1 nel ‘78, descrive la sua più grande passione. Una passione diventata "tutto", che ha raccontato in questa intervista esclusiva a Motorsport.com.Guarda il video qui: https://youtu.be/js9IjvK0LBc

Buckle up, Freak Nation! The crew, led by Kenny and Crash, break down what they unanimously felt was the best road course race in the Next-Gen era at COTA. With C-Bell going back-to-back (courtesy of the infamous SpeedFreaks mojo), topics such as parity and the legitimacy of NASCAR's current playoff format come to head. Following a wild IndyCar season opener at St. Pete, hear from the race winner and reigning champ Alex Palou, as the Freaks debate whether FOX's marketing was a success out the gates. Motorsports G.O.A.T. Mario Andretti also stops by ahead of his 85th birthday to talk about his journey to racing immortality in America. Find out who won the motorsports movie draft from 'Horsepower Humpday' (live on Youtube at 5 p.m. ET Wednesdays), as well as who came out on top for Beat the Freaks this week!

The undisputed G.O.A.T. of motorsports, Mario Andretti, chats with Kenny and Crash ahead of his 85th birthday. Hear the Italian's journey from growing up in a refugee camp, to migrating to America and working his way to racing immortality as one of the most legendary drivers to ever do it. It also wouldn't be a proper Andretti conversation without talking about wine and its benefits -- even at 85 years old!

"Se tudo parece estar sob controle, então você não está indo rápido o suficiente." — Mario Andretti.Se sua empresa está crescendo rápido, mas ao mesmo tempo parece um grande caos, isso pode ser um ótimo sinal. Para crescer, é preciso bagunçar um pouco as coisas.No episódio desta semana do Podcast VendaMais, Raul Candeloro e Marcelo Caetano falam sobre o caos do crescimento.Crescer sem um mínimo de estrutura pode ser um risco. Mas esperar que tudo esteja perfeito antes de dar o próximo passo pode ser um erro ainda maior.

All 20 drivers. All 10 teams. 1 epic night in London. F1 Nation goes backstage at F1 75 Live at The O2, and joins the stars of the show on the red carpet. Tom Clarkson joins presenters Lawrence Barretto and Laura Winter for a post-show debrief. They share stories from rehearsals, what it was like co-hosting in front of 20,000 people, working alongside the hilarious Jack Whitehall, their favourite livery, which music acts they enjoyed, and what they're now most looking forward to about the new season.   We hit the red carpet to speak to Formula 1 legends including Nigel Mansell, Damon Hill and Mario Andretti.  TC also grabs chats with Charles Leclerc, Lando Norris, Ollie Bearman, Liam Lawson and more of today's F1 stars.

On a special edition of NASCAR Live, Mario Andretti, Austin Dillon, Ricky Stenhouse Jr., and William Byron reminisce about their victories in the Daytona 500. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

No episódio de hoje doF1Mania Em Ponto, Carlos Garcia e Gabriel Gavinelli trazem as principais notícias do mundo da Fórmula 1.Charles Leclerc lidera os testes de pneus da Pirelli em Barcelona, pela Ferrari, enquanto a McLaren participa com Oscar Piastri. Esses testes são cruciais para o desenvolvimento dos compostos para a temporada 2025.As equipes da Fórmula 1 anunciaram seus pilotos reservas para 2025. Destaque para a chegada de Franco Colapinto à Alpine e a manutenção de Felipe Drugovich na Aston Martin.Rapidinhas:A Audi segue a tendência das principais equipes e estabelece uma nova base no Reino Unido, visando atrair talentos e fortalecer sua presença na Fórmula 1.Mario Andretti revela que a Cadillac, que ingressará na Fórmula 1 em 2026, está em busca de um piloto experiente para liderar sua estreia na categoria.A Alpine confirma Mick Schumacher como parte de seu trio de pilotos para a temporada 2025 do Mundial de Endurance.

Danny Drinan, is one of the most innovative race car designers and builders in the motorsports industry with a background as a very successful USAC Midget and Sprint Car driver. Danny attempted to make the Indy 500 three times, but had his Indy Car career cut short due to a life-changing crash that nearly took his life. He was a mechanical engineer and lead fabricator for Mario Andretti, part of the Bonneville Salt Flats land speed team, Speed Demon, that set a world record in 2021 of 481+ mph as the fastest piston powered car on the planet, and the inventor of the patented “Dri-Bar” cockpit adjustable anti-roll system that has been used in numerous racing series with and has achieved over 500 victories. Danny is reintroducing the racing world to an updated educational series of his “Pyramid of Grip.” He owns Drinan Racing Industries in Indianapolis, IN, where he designs and fabricates specialized parts for the racing, aviation, military, and aerospace industries around the world.

Send us a textEpisode 131: Chart your course for 2025 with insights that could redefine your approach to goal setting. Inspired by the legendary race car driver Mario Andretti, this episode steers you toward maintaining focus amidst life's inevitable distractions. Discover how to craft a process to achieve what's truly important, sidestepping the petty interruptions that threaten to derail your progress. As January wraps up, it's time for a candid self-assessment. This episode encourages you to confront those internal barriers—like laziness and complacency—that can sabotage your long-term strategy. Reflect on your progress, cherish good distractions involving family and friends, and adjust your plans to ensure success in 2025. Stay committed, stay strong, and keep those future goals in sharp focus.Please connect with me on:1. Instagram: stephen.mclain2. Twitter: smclainiii3. Facebook: stephenmclainconsultant4. LinkedIn: stephenjmclainiiiFor more resources, please visit Finance Leader Academy:  financeleaderacademy.com.The Office of the CFO Bootcamp Training Workshop: CFO BootcampSupport the show

As one of the most successful men in sports, the legendary race car driver Mario Andretti recounts his incredible journey from growing up an Italian immigrant to success on the racetrack. Mario shares stories from his childhood, his passion for racing, and his involvement with Formula One Cadillac.  Bring on the Stupid: A man tries to board a flight with an entire crocodile skull at New Delhi's airport.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Danny Sullivan is a legendary race car driver who is best known for his 360-degree spin on lap 120 of the 1985 Indianapolis 500. He was attempting to pass Mario Andretti and after recovering from the spin, he led the last 61 laps to become the 69th winner of the Indy 500 and the moniker “Spin to Win.” Danny is also known for being one of the first “big” personalities in motorsports by using his fame to help promote his sponsors and his likeness through appearances on late-night talk shows, in movies and other forms of media. Danny's promotional prowess was good and NASCAR Hall of Fame driver Jeff Gordon says he emulated him throughout his racing career. Danny was inducted into the Motorsports Hall of Fame of America in 2012 and the Indianapolis Motor Speedway Hall of Fame in 2022. He remains active as a TV personality, producer, and entrepreneur, staying involved in many forms of racing and business. Danny is here to share his latest venture, Racers Roundtable with Danny Sullivan and Tony Stewart.

It's a Mercedes 1-2 in Vegas! John & Cory chat about Hamilton's stellar drive from 10th to 2nd. They also discuss Ferrari's painful 3rd & 4th place finishes. But most importantly, ANDRETTI WINS(!) as GM Cadillac F1 secures its "agreement in principle" to join the grid in 2026! Oh, also Max won the championship. Stream on YouTube: https://youtu.be/XtMxxq7Gxjc John's info: https://blackboxinfinite.com/ Cory's info: https://corypwillis.com/ The F1 Files on TikTok: www.tiktok.com/@thef1files

It's happening: #Cadillac F1 is a reality in 2026. We talk with racing legend Mario Andretti about his role with the team and what to expect as they quickly ramp […] The post Mario Andretti talks about the new Cadillac F1 Team appeared first on 94.7 WCSX.

The Andretti Cadillac entry might be close to joining Formula 1 for 2026...but at what cost? Will General Motors play more of a role than previously thought? Will the Andretti name even be present?Climb the ladder with me on Patreon: https://patreon.com/lawvsThe wait is over—Andretti might finally be set to join Formula 1 in 2026, and it's shaping up to be one of the most exciting developments in recent F1 history! With backing from General Motors and the Cadillac brand, Andretti is poised to bring a fresh perspective and fierce competition to the grid. This monumental move follows years of strategic planning, facility upgrades, and leadership changes that have set the stage for a dramatic entrance. Find out how Michael Andretti's shift to a symbolic role, combined with behind-the-scenes negotiations and regulatory hurdles, helped secure their place as F1's 11th team...but how much of a role will he and Mario Andretti have in the new push to the grid?From reshaped team leadership to the political and legal battles that shook the motorsport world, this is a story of determination and transformation. With Formula 1 teams like Ferrari and Mercedes now stepping back from their opposition, the path is clear for Andretti to build a competitive car and reignite American rivalries on the global stage. Learn about the history, controversies, and what this means for F1's future as Andretti's bold ambitions come to life. #f1 #andretti #formula1 #formulaone #f1news #andrettif1 #f12024 #f12026 #f1updates #f1latest #f1drama #fia Andretti to FINALLY Join F1 for 2026?!https://youtu.be/OHFp9bat3Eo

Why the 1999 Cup championship by Dale Jarrett marked several milestones in NASCAR history (1:00); the 1995 move to Robert Yates Racing that started it all (4:00); why expectations were measured for the new No. 88 Ford team (6:00); how a championship mentality emerged in 1999 that “this is our time” (9:00); crew chief Todd Parrott, the heart of the team (11:00); how Jarrett, Parrott and the No. 88 team worked very long hours (sometime overnight) to outwork the competition (13:30); the mindset shift into how to build championship consistency over several months (16:00); a dominant victory at Michigan International Speedway (21:00); the backstory of Todd Parrott's emotional winner's interview (24:30); Daytona International Speedway and another victory over Dale Earnhardt (28:00); the sad story of the turtle and the Ford (32:00); the magic of having “Gentleman Ned” on the mic again (36:00); a memorable dustup with Jeff Gordon and New Hampshire that nearly led to a fight (38:00); a stirring battle and a critical blowout at Pocono Raceway (42:00); a redemptive victory in the Brickyard 400 (45:00); when Ned Jarrett spotted for his son (50:00); why was DJ so good in the big races? His thoughts and a compliment from a legend (53:00); Homestead-Miami Speedway clincher and the emotions of Robert Yates' first championship (58:00); the legacy of Davey Allison and Ernie Irvan (1:01); a call from country star Alan Jackson (1:06); and a special note from Mario Andretti (1:07); the family sacrifices made for a championship (1:10); why DJ is so proud of being a late bloomer as a champion – and why it never might happen again (1:15). Visit www.nbcsports.com/nascar and www.nbcsports.com/motors for more NASCAR and motorsports coverage from NBC Sports.

PIT PASS INDY – SEASON 4, EPISODE 59 – Mario Andretti Pays Tribute to Bobby Allison  November 19, 2024  Show host Bruce Martin has an exclusive interview with racing legend Mario Andretti, who pays tribute to the “Blue Collar Hero” Bobby Allison, who passed away at age 86 on November 9, 2024.  Andretti also gives his thoughts on his son, Michael, leaving IndyCar as team owner, as well as other IndyCar topics. For more INDYCAR coverage, follow Bruce Martin at X, previously known as Twitter, at @BruceMartin_500

The Golden Steer Steakhouse, established in 1958, is Las Vegas’s oldest continuously operating steakhouse. It has been a favored dining spot for numerous celebrities, including Frank Sinatra, Elvis Presley, and Marilyn Monroe. The restaurant is renowned for its classic ambiance, featuring red leather booths named after its famous patrons, tuxedoed servers, and tableside preparations of Caesar salads and flambéed desserts.One diner once said, “The Golden Steer feels like the soul of Las Vegas.” Nick McMillan and Amanda Signorelli are the managing partners of the Golden Steer. Nick & Amanda took over as managing partners in 2018. Amanda's father, Dr. Michael Signorelli, purchased the Golden Steer in 2001. Nick has spent his career building companies in both the technology and food industries. Amanda's background is in the tech industry.Nick and Amanda created a mail order offering called Goldbelly in 2020 as a way to offset the impact of lost sales during COVID. The online sales continue today with a variety of high end seasonings and compound butters.Customer service and hospitality is a key part of the Golden Steer brand and they live that philosophy every day. It includes simple things like answering phones with a human voice, which Golden Steer has hired staff members to do.  The Golden Steer has worked hard to build its social media presence, becoming one of the most viewed steakhouses on TikTok and using the channel to create offers that drive traffic to the restaurant.  QUOTES “I'm born and raised in Las Vegas and my father purchased the restaurant back in 2001. He did it because he loved the legacy and the story and it was something that was near and true to his heart as it is to many Vegas natives.” (Amanda) “Our longest tenured server is a gentleman named Venko who's been with us almost 40 years. We've calculated that he's made somewhere in the ballpark of 375,000 Caesar salads in his career.” (Nick)  “It's a ton of fun when Venko's making your Caesar salad. You'll definitely hear some stories about old Vegas for sure.” (Nick)  “We're one of the most – if not THE most – viral restaurants in America on TikTok.” (Amanda)  “We're in a strip mall. A lot of times folks say ‘When I first drove up I didn't think I was in the right spot.' But then you walk inside and it's like a little time capsule back to old Vegas.” (Nick)  “We look at ourselves as stewards of this brand that has survived six decades plus and we hope to celebrate another six decades.” (Nick)  “To quote Steve Wynn, ‘People make people happy.” We really try to embrace that.” (Nick)   TRANSCRIPT 00:01.94vigorbrandingHello, welcome to Fork Tales. I’m Michael Pavone, and we’re really excited about this episode. This is gonna be a fun story. There’s a list, obviously, of truly legendary restaurants right in in the United States, but the Golden Steer in Las Vegas is one of those restaurants. it’s It’s the oldest continually operating steakhouse in Las Vegas, and our guests today are Nick McMillan and Amanda Signorelli. I’m Italian, so I got that right, right? 00:29.18Nick _ AmandaNailed it. 00:29.73vigorbrandingyeah Okay. So the managing partners, the Golden Steer, the Golden Steer is a steak house that became a regular stop of Frank Sinatra Elvis and many others. There are rumors of secret doors. We’ll talk about that. And, you know, as one diner once said, the Golden Steer feels like the soul of Las Vegas. So ah Nick, Amanda, welcome to the show. 00:49.07Nick _ AmandaWell, thank you, Michael, for for having us. It’s fabulous to be here. It’s a wonderful morning ah out here in Las Vegas. And we’re certainly looking forward to chatting with you a little bit and telling you about the Golden Steer. 01:00.62Nick _ AmandaThank you. 01:00.87vigorbrandingFantastic. Fantastic. So the question is for both of you guys. Tell us a little about yourselves and how you came to be a part of the Golden Steer Steakhouse brand. And I guess there’s like a love story or something else in there too, right? 01:13.37Nick _ AmandaThere it A little bit of everything. 01:14.54vigorbrandingOkay. 01:15.92Nick _ Amandaah So I’m born and raised in Las Vegas, fabulous Vegas. And my father actually purchased the restaurant back in 2001. And he did it because he loved the legacy and the story. And it was something that was really true and dear to his heart as it is with many Vegas natives. Now I left Vegas and went out to Chicago where I met this lovely, charming gentleman. And at some point I said, hey, 01:38.76Nick _ Amandawhy don’t we jump in and since you are got a bit of a background on the culinary side and I’m on the kind of data and marketing side why don’t we put our heads together and jump back in and return to Vegas and give it a shot. 01:50.74vigorbrandingThat’s awesome. That’s awesome. Nick, you made breakfast somewhere along the line for her. Is that how you, the culinary side? 01:54.75Nick _ AmandaYou know I tried I burned some boiling water but Yeah, originally from the Chicago area, I actually spent most of my career in the technology space. 02:06.21Nick _ Amandai But the interesting wrinkle is that I studied in Rome when I was in college and really fell in love. 02:11.53vigorbrandingAwesome. 02:12.27Nick _ AmandaOf course, the Europeans have such a different relationship with food and dining. And I came back to the States. I thought I wanted to move into the culinary hospitality world. 02:24.22Nick _ AmandaSo I did culinary school. My cousin owned a restaurant in Chicago that I cooked in his kitchen for a while. But ultimately said, you know, this is crazy. Who in the right mind would ever want to own a restaurant and left? the way I went back to the software world. The margins are much better and never really anticipated coming back to it. And then, and then, yeah, we met in and Chicago and We got married in 2018 and I sold the tech offer for my last business and had some some time and her father called and said, hey, I need you guys to so either take over the restaurant or I’m going to think about selling it. 02:59.30Nick _ Amandaand So we looked at each other and said, but let’s do it for a year. Right. Let’s do it for a year. 03:04.58vigorbrandingYeah, give it a try. 03:05.72Nick _ AmandaWe’ll kick ourselves. There’s such an iconic story and and history to to the place. So that year started March 1st of 2019. And of course, a year later, the the world changed with COVID. And so now here we are. 03:21.83vigorbrandingThat’s awesome. So I mean, are obviously Vegas has a storied history, all kinds of neat and maybe some bad background stuff. And your steakhouse has kind of been in the center of it all, hasn’t it? I mean, yeah if I remember, I think it’s like almost three different, ah sort of, I’ll say, historical chapters. So you had, didn’t you have people coming from California, ah coming out through the West, maybe to hunt? And the restaurant was a part of that. Can you talk about that a little bit? 03:48.00Nick _ AmandaYeah, so we first consider ourselves, and you nailed it, we really think about it as stages and horizons of history, which is really wonderfully wonderful to see how the restaurant itself has absorbed it. So the very first one was, we called ourselves the period of the Wild Wild West, friendly for the Cowboys. We were truly a Western frontier restaurant, which was a bit more technical back then. What would happen is the Cowboys would come in from all these different places around the world. They’d come to Nevada, they’d go on the mountains, whatever they shot and killed, they’d bring in, it would be our responsibility to clean, prep, serve, and cook all those things for whoever had them. And so you have a lot of iterations of rattlesnake game, things like that on the menu, but very much Wild West cowboy lore. And so that’s what we started as. And then the second phase of that was as Vegas matured and went from being a saloon-style town to something a bit more elevated, we decided as a city to dominate the entertainment space, which led us to what we like to call the showman era. And so with the showman era, that’s where you have Sammy Davis Jr. 04:45.14Nick _ Amandaah me monroe you’ve got frank sinatra You’ve got all these iconic, amazing celebrities and talents who are coming through Las Vegas, putting their foot on the ground and saying, let’s own this, let’s create it. And during that time, while they were out and performing for everyone else, they’d come back at night and dine at the Golden Steer. And we’ve actually got stories of patrons who said, oh, I remember my father and my grandfather used to come to the Steer because Frank Sinatra would get up on a table drinking whiskey, smoking a cigar and serenading the rest of the restaurant. 05:11.08Nick _ Amandajust really amazing moments that you wish you could see. Of course, when you’ve got the showmen and you’ve got the glitz and glam, you very quickly have the seedy underbelly, which ends up being the mob style. 05:14.47vigorbrandingYeah. 05:21.27Nick _ AmandaAnd so where all the fabulous flashy people come, mob’s there. And that is not surprising, especially when it started with someone like Tony Spalato, who came from the hole in the wall gang. And he made his mark in his business in Las Vegas, as he liked to call a jewelry shop. 05:35.18Nick _ AmandaI think of him more as a pawn shop because everything he had, you stole from a celebrity. You could just buy it back. So he began in Vegas and brought the rest of his um friends, we’ll call them lovingly, to this year to have meetings. And that began the mob period where they spent a ton of time here. It led to the mob room. We had the MatriD trying to exchange and make sure that we had the right mob partners not sitting right next to each other or in different rooms if we needed to. And it created quite a different ambiance. 06:02.56vigorbrandingit’s It’s amazing. And it’s really, I mean, again, so I can say this I’m Italian. So I’m always the old mob is I mean, I, i wrote you know, I think the greatest business movie ever made was a Godfather. And I swear by that, I think that is the best business movie ever made. 06:14.88vigorbrandingAnd so and the greatest movie ever made. So I love all of that, that, that, that mystique. I’ve been to your restaurant and the food is phenomenal. 06:21.44Nick _ Amandait 06:24.74vigorbrandingI’m not pandering. It really is phenomenal. 06:26.86Nick _ Amandathank you 06:26.94vigorbrandingBut you almost get that vibe when you walk in there, like with the brown booze and you have the other people’s names owner who used to hang out there. 06:32.06Nick _ Amandaand 06:32.49vigorbrandingum It’s just, it’s amazing. So you you had obviously all the showmen, you know, the whole brat pack was there. I know that there you have the picture behind you. ah But you also had celebrities like Joe DiMaggio, right? You had, I think it was Ali there. I mean, I think you had lots and lots of sports figures. I mean, I guess anybody that popped in Vegas, how’d he go to the Golden Steer? 06:48.32Nick _ AmandaThank you. Muhammad Ali ah celebrated his birthday here. Mario Andretti, yes, Joe DiMaggio, some more local folks. So, the comedian of Entroqua is Terry Fader. And then my favorite, one of my favorite stories, of course, is Mr. William Baxter. So, William Baxter is ah is a famous, for a number of reasons, one, ah very, very successful professional poker player. 07:17.87Nick _ Amandaum but also very so very well known because he sued the United States federal ah federal government in a case that went all the way to the Supreme Court and he argued that poker is a game of skill and not a game of chance. 07:30.68vigorbrandingOkay. Hmm. 07:33.60Nick _ Amandaand so And that it should be taxed as income instead of gambling winnings. Gambling winnings are taxed higher than income is. 07:38.95vigorbrandingHigher. Yep. 07:40.44Nick _ Amandaah He ultimately won it and permanently recategorized poker winnings for for players across the country. And so just, ah I think it’s a great example of kind of the Vegas stories that you find here um that are that fly a little bit below the radar. 07:52.87vigorbrandingYeah. Yeah, it’s it’s crazy. And again, so much history, yeah you know, I think evolve. And it makes sense, right? Like we talked about like the the mob and stuff like that. Well, in every movie, I mean, you know, they got to go somewhere that’s sort of like a neutral ground, right? Where they’re, you know, they’re not going to be talking in the inside the casino or, you know, their hideout. So they’re gonna, they’re gonna go someplace where there’s ah other people and all that. And the Golden Steer was sort of like a centerpiece for that, wasn’t it? 08:23.81Nick _ AmandaIt was and actually it worked that we’re having this conversation from the mob room. So this is one of the private rooms that we have in the restaurant where they like to come in and dine and enjoy because it was it was separate and so they could have some candid conversations. 08:28.11vigorbrandingOh, there you go. ye 08:40.00Nick _ Amandaalso very close to a back hallway that we had so that they could ah sneak in and out as they needed to because one of the other booths that we have is Ralph Lamb and Ralph Lamb was very well known sheriff here in Vegas in the the at at the same time as the mob so he was kind of chasing them around and so there was certainly times that that one or both were coming in and required ah a quick getaway or a discreet exit and so that’s why they love to to kind of sit and dine in here in the mob room. 09:12.77vigorbrandingThat’s great. So we won’t talk too much about the mob, although I do love the mistake, but so this, yeah we can go to, let’s, let’s talk about like, you know, I know you don’t serve burgers anymore, but, but you said in in past interviews, I guess Elvis had had his last burger at the golden steer. 09:26.63Nick _ AmandaWell, I think he had the last burger that we served at the Golden Steer. I’m sure he had burgers after that. 09:30.40vigorbrandingOkay. 09:31.71Nick _ AmandaBut yeah, we used to do a little transition from the mob. 09:31.79vigorbrandingOkay. Oh no, we’re not saying he didn’t get poisoned there. No, no, no, no, no. You just had, yeah, I would have very clear on that. 09:39.04Nick _ AmandaWe had to make sure that we were clear about it. Um, no, he, he used to come in, he would sit at the, at the bar and and enjoy a burger. And then as you know, his, his fame continued to rise. He transitioned to sitting in, he has a beautiful, probably one of the best corner booths in the restaurant where he would sit and transition from burgers to, to steaks. And so at that point we decided, all right, no more, no more burgers on the menu. 10:05.00Nick _ Amandaand and and to this day have still not served a burger since Office of Time. 10:10.03vigorbrandingThat’s great. So, okay, you guys joined the the Golden Steer 2018, then COVID came around, obviously, and probably created a havoc for everybody, like it did everybody else. I know how it affected the restaurant industry. But you guys, i’ve been I’ve been to your website, you guys are doing mail order, things like that, too. Is that right? So we’re gonna talk a little bit about that and some of the thinking that you put behind that. 10:30.50Nick _ AmandaYeah, absolutely. So when COVID first hit, we both looked at each other and credit to Nick. He was really early on in this. We were actually planning for COVID in the December of the year prior. So we were looking out and thinking that there was going to be something that changed the restaurant dramatically. It was a question of what and how, and more importantly, how long. And so a lot of restaurants we’re looking at, do we do a to-go option? But the reality is our restaurant is on the strip. 10:53.31Nick _ Amandawith the world being shut down. We don’t have anybody here. Even if we wanted to deliver, given the radius, by the time the product got there to most of the suburbs that are going to be 20, 30 minutes away, the product and integrity and quality was going to be disastrous. So it did not make sense for us to try that. The other element, when you look at the actual nature of our business at the time, the predominant share of our customer base actually came from outside of Nevada. And so we said, all right, so most of our customers that we need to be able to get to aren’t here. Let’s ship to them. 11:19.84Nick _ AmandaFortunately, in a prior life, I had run a company and was good friends with some folks that had started a shipping company that was on Foodside and that was Home Chef. Nick also had his first company, which was Right Bites. 11:30.63Nick _ AmandaSo he also had an idea of how to do shipping. So we looked at each other and said, let’s give it a go. So we went live on Goldbelly, which was May 19th, sold out of our inventory with one email in about two weeks. 11:38.00vigorbrandingMm hmm. 11:43.08Nick _ AmandaSo there’s something there. Let’s turn it on and run with it for a bit. Fast forward to November of that same year, and we ended up taking it in-house and selling ourselves on Shopify and building that out. 11:52.01vigorbrandingThat’s great. 11:52.22Nick _ AmandaWow, we’ve been able to double that business pretty much year over year. And interestingly enough, that business is actually a seasoning company first and a state company second. 12:00.39vigorbrandingWow. Good for you. Well, I mean, there was the mail order stakes before, right? 12:02.46Nick _ Amandathere was states 12:04.20vigorbrandingPeople had that. That’s something that, you know, existed. So, uh, which that’s great. And it’s good to still have that, but the seasonings are, that’s what makes you guys special, you know? 12:12.82Nick _ AmandaIt’s a ton of, and it was, you know, something, you know, we’ve, so Sergio sees, so Sergio is our master butcher. He’s been with us for almost, almost four decades at this point. 12:23.22vigorbrandingWow. 12:23.37Nick _ AmandaAnd he, over the years has developed a seasoning blend in it. We use it on steaks in the restaurant. But it really came, we so during COVID, we did virtual private dining, which was we had all these conventions cancel, all these corporations that looked to do virtual events. 12:38.93Nick _ AmandaAnd so we we had our iteration of that, which is we would send a box of ingredients for a three-course meal. So our world-famous Caesar salad, rib eyes, the cream corn, twice baked potato, and then, of course, the bananas foster. 12:53.11Nick _ AmandaYou can’t forget, a little taste is sweet at the end. 12:54.34vigorbrandingnope yep 12:55.78Nick _ AmandaBut one of the items was Sergio seasoning. And as we did more of these events, and we did them for folks like Dell and Cisco and NASA and Second Watch, people started asking, like hey, this Sergio seasoning, can we can we buy this separately? And so a light bulb went off, and it was I think a year and a half after we first started selling steaks that we then allowed folks to to buy and and brought the Sergio seasoning to market, which then kicked off a line of seasonings, and now we have a line of compound and flavored butters that we also ship out as well. So it’s been a real like evolution of that online piece that you know I don’t think, um without COVID, I i mean, we we probably would have exported a little bit, but it was really a driver and catalyst for you know expanding into that online space. 13:43.94vigorbrandingYeah, I mean, it’s brilliant. And look, you know, necessity is the mother of invention, right? You guys, I know restaurants are hard and it can be a daily grind, you know, whether you have one or 50 or for franchisee, franchisor to then start an online, really, in a way, a CPG business, right? i mean e-commerce business, it’s a whole other world and it’s a whole other venue. So it’s really kind of cool that you were able to have the energy, the fortitude and the desire to drive that way. That’s that’s awesome and kudos to you guys for doing that. 14:14.81Nick _ AmandaAnd that is, I, you know, Amanda has really taken that by the horns and driven that um to an amazing extent. 14:14.89vigorbrandingum 14:24.40Nick _ AmandaI think it’s it’s wild. I mean, it’s been it’s been a long journey, right? we’re We’re almost four years in, but it’s been exciting to see kind of how that has evolved and changed. um Because it is. 14:35.21Nick _ AmandaIt’s an entirely different world. 14:36.55vigorbrandingSure. 14:37.18Nick _ AmandaThe digital ad space is, um is ah of course, massive. um And so it’s been it’s been fun to to kind of lean into that. And it’s to see where the two have fed off of each other, I think, is is very exciting for us. 14:53.69Nick _ AmandaAnd so as an example of that, It used to be two sister brands. So we had Golden Steer Las Vegas as one of the domains and then Golden Steer State Company. And it was only in March of this year that we kind of brought it all under one umbrella. 15:06.96vigorbrandingSure. 15:07.41Nick _ AmandaIt’s goldensteer dot.com, which really we saw a lot of benefits in and value to it, which has been it. 15:10.93vigorbrandingOf course. Yeah, I mean, it’s that’s super smart. I mean, this all came about like Fork Tales, this podcast all came about because we have we have an agency. My background is is advertising marketing and we have a holding company and in our company, we created different brands. And one is Quench, which is CPG food and beverage. When we were doing that, people would come and say, hey, 15:32.60vigorbrandingYou should you know market our restaurant or do you do restaurants and. Everyone thinks well restaurants food and beverage right so it’s the same as cpg but it’s not and you guys know that cause you’ve done both so. We created vigor or you know take on and a brand called vigor which is a restaurant. 15:49.99vigorbrandingbranding and marketing agency and they are very different. I did it because they’re different. and We have different skill sets in there and you know it’s retail and the speed of retail in the restaurant side and CPG is just a different animal. 16:02.86vigorbrandingSo I mean it’s a yeah it’s it’s ah um kudos to you guys again for doing both. 16:06.33Nick _ Amandato go. 16:08.20vigorbrandingI see that a lot because we’ll have a lot of folks on that’ll be ah they’ll they’ll start with ah a food product, a CPG and they’ll create restaurants from it. or they’ll have a restaurant and then things will emanate off of it. 16:19.82vigorbrandingYou know, we just did a thing with Guy Fieri ah with his sauces. We just did a thing with, I’m trying to think who else was, it doesn’t matter. But we’ve we’ve had a lot of these guys, a home run in is another one who’s started out as a restaurant and and now they’re, you know, yeah. 16:33.66Nick _ Amandaoh yeah ah 16:36.53vigorbrandingthey’re phenomenal pizza, right? So it’s really kind of neat to see these evolutions and how they grow. So well thank goodness that the whole industry of the conventions is back. and I’m sure that’s great for you guys. In fact, i’m i and believe it or not, I’m not just saying this, we have 15 people coming in to your restaurant. I think it’s in October. If that reservation is not made, we have ah one of our companies and our holding company is a company called Varsity, which is senior living. We have we market and brand retirement communities around the country. 17:06.78vigorbrandingAnd there is a, ah the acronym is SMASH. I’m not sure exactly what it stands for, but they’re having a convention in Vegas. And so we’re bringing a bunch of clients ah to the restaurant. 17:16.97Nick _ AmandaThank you. 17:17.92vigorbrandingYeah. Yeah. So I’ll have to make sure they get the bananas foster. 17:18.87Nick _ AmandaWe’ll see you. 17:22.79vigorbrandingSo, oh yeah. 17:22.81Nick _ Amandait’s the bottom one 17:24.05vigorbrandingBut now the stay on the let’s say when you’re Caesar Salads killer, I was at the restaurant and the gentleman at the serve, they talk about him a little bit. 17:31.84Nick _ AmandaYeah, so our longest tenured server, a gentleman named Banco who’s been with us for also almost 40 years, and we calculated that we think that he’s made somewhere in the ballpark of 375,000 Caesar salads in his career. 17:50.13Nick _ AmandaUh, so it’s, it’s, he, and he tell, he tells some wonderful stories. 17:50.59vigorbrandingyeah 17:55.52Nick _ AmandaHe’s been in Vegas for a long, long time and has met some incredible people. And, you know, one of them, most interestingly, coming back to kind of the the mob era. 18:06.14Nick _ AmandaSo Tony Spelatro. Camino talked about his his jewelry store. It was right next to the Golden Steer, which is why he would come in. And one of it the gentlemen on his henchmen team was Frank Colada. And Frank Colada, there is a ton of stories and books and podcasts about him. 18:24.98Nick _ Amandaum because he yeah actually was ah an informant and went into witness protection for a long time and then came out of it and he would still after he came out he would still come in and dine at the Golden Steer and Vanco was the only server that he would that he would really allow to to wait on him and so they had a they had a special relationship and Vanco yeah has some tremendous stories and It’s still with us. 18:48.76Nick _ AmandaWe are grateful um through through all of the ah the craziness of COVID remained with us and and is a treasured part of of the team. And we are not just him, but we have a tremendous team. 19:00.25Nick _ AmandaBut it’s a ton of fun when Van Gogh is making your season salad. You’ll definitely hear some stories about Old Vegas for sure. 19:04.81vigorbrandingYeah, ah it’s it’s super cool. Like I said, I absolutely loved ah my time there. and And you were not there, but he was so that, you know, he he was there. 19:13.26Nick _ Amandayeah 19:14.38vigorbrandingthen We got the Caesar and, you know, it was it was a phenomenal. So and the whole like the whole mistake. And what’s really cool and and you I should say for anybody who’s interested in in in checking out the the the restaurant, you know, we think about Vegas and restaurants like there’s these big casinos and all the restaurants in the casinos. 19:30.51vigorbrandingYou guys are not in a casino. I mean, you’re old Vegas, you’re on the strip, right? 19:34.33Nick _ AmandaWe are, our address is not technically on the strip. We are about a half a block or a block off the strip, but we’re in a strip mall. 19:41.22vigorbrandingYeah. 19:41.54Nick _ AmandaAnd so a lot of times we get feet, like folks drive up and they say like, when I first drove up, I don’t, I didn’t think that I was in the right spot. 19:46.04vigorbrandingYeah. 19:50.61Nick _ AmandaUm, because, you know, we talk about all this history and everyone that’s come in and you drive up and it’s a strip mall. 19:55.88vigorbrandingright 19:56.10Nick _ AmandaUh, but then you walk inside and it’s like a little time capsule back to old Vegas. We still have, you know, 20:00.15vigorbrandingyeah 20:01.01Nick _ AmandaWe still have the carpets and the dining rooms and the popcorn ceilings and a lot of the elements that make, that kind of transport people back to to that time. And so, um but yeah, and we’ve always been in this location, ah you know, 66 years. And you can think about, back to Amanda’s story about the frontier days. 20:23.72Nick _ Amandayou can kind of see it when you come here like this is not you know there was the old strip down on Fremont and then some of the kind of the new hotels were being built in the 50s and 60s but this was kind of just a little bit off the beaten path and so there were hitching posts and it’s easy to see how folks would you know go and hunt in the wilderness which was not that far from where we currently are but now of course today it’s it’s a much different story Vegas has seen some tremendous growth but 20:42.38vigorbrandingRight. 20:47.30vigorbrandingYeah. 20:48.45Nick _ Amandaah But yeah, it’s a ton of fun when folks come in for the first time and kind of look at themselves at the outside like, are we at the right spot? And then walk in and a whole different world. 20:56.76vigorbrandingyeah Well, the way you explained it was absolutely 100% my experience. Because when I went out there, I think I took an Uber, and you know how sometimes Ubers you put an address in and you’re like, well, this doesn’t look right. I did the old, well, this doesn’t look right. And then I was like, wait, wait, no, there’s, oh, yep, yep, yeah, we’re right, okay, great. And walked in and it was like, to your point, it’s like ah Oz, right? You open the door and there you are. And so I think anybody that goes to Vegas, you know, the the mystique, the history, all that stuff is so important and so cool. and You know, I just need to go to, uh, you know, anybody can go to the wind or whatever, which they’re all fine. 21:26.30vigorbrandingThey’re all great. But I mean, like to go out and see your place is like, it’s like going to a museum. and And then, but then on top of it, the food is as good as anything you’re going to get anywhere, if not better as far as a steak. So I just think you have such a cool vibe going and, uh, kudos. 21:38.08Nick _ AmandaWell, thank you. yeah you know and it’s And especially this year, it’s bittersweet, right? So the Tropicana is in the process of being torn down. 21:43.48vigorbrandingYeah. 21:45.67Nick _ AmandaAnd and it’s a remind. What’s that? The Mirage. The Mirage, of course, is you know the first hotel that Steve Wynn built from the ground up is is also in the process of being demolished. 21:49.01vigorbrandingYeah. 21:55.82Nick _ AmandaSo it’s exciting. the The town has seen tremendous growth. And I think the um the community has benefited from it greatly. But it’s also a little bittersweet because these icons of the past kind of are continuing to to transition. 22:06.50vigorbrandingYeah. 22:08.96Nick _ AmandaAnd so we we look at ourselves and we think, and we talk about it a lot with the team, that we feel like stewards of this brand that has managed to survive you know six decades plus, and that we you know hopefully would love to celebrate another six decades. 22:25.51vigorbrandingSure. 22:25.95Nick _ AmandaPast this so it’s been you know, the town is is is wild. it’s It’s been really great um But yeah, they’re it’s kind of always in that transition period 22:36.05vigorbrandingThat’s funny. I mean, it’s really ah yeah it’s ah it’s an amazing kind of thing. And just to have that history is just it’s a treasure to your point. So a lot of the restaurants will claim that, you know, they focus on hospitality, but very few do it well. What’s your secret? How do you make it real and make sure that your staff brings that, you know, to life every day? 22:54.75Nick _ AmandaIt’s a great, way it you know, I’m from, or like I said, I’m originally from the tech world. And so it’s been, um, It’s been phenomenal to see just, I think, just want to talk about for a second. I think the, the work ethic and, uh, the quality of people that are in the industry is tremendous. Um, and I think, you know, people really that are in this, like have a passion for, for it. And I think Vegas itself is unique in that. Uh, and I think it, it starts with people. Um, I think to quote Steve, when he always said that, you know, that people make people happy. Uh, and I think we really try to embrace that. 23:32.99Nick _ Amandaum And one, so Pete Wells just retired as the New York Times food critic in his final column. One of the things that he talked about was phones, that a lot of restaurants don’t answer phones anymore. And we do. We actually, ah we get a tremendous number of of inbound phone calls and we’ve hired up folks in the restaurant to be able to try and answer as many of those phone calls as possible with a human voice because we think that that is important. And we, 24:02.19Nick _ AmandaYou know, at the end of the day, we were a family business. There’s not too many family businesses on the Las Vegas Strip. And so we try to bring that warmth and the idea of, you know, folks are coming in to celebrate their most treasured moments, their birthdays, their anniversaries, graduations. 24:21.88Nick _ AmandaIt’s always fun when a local came in for prom and now they’re coming in for, you know, their kids’ graduation or or anything like that that’s multi-generational. 24:27.56vigorbrandingAwesome. 24:30.23Nick _ AmandaAnd so there’s a lot of, ah history that folks have with the restaurant and warmth I think is one of the big pieces that we try to to focus on. I mean there’s the there’s the tactical ah you know the steps of service and all of those pieces but we really try and say how do we make people feel feel good and feel happy feel welcomed if If something is wrong, if there is a miss on food, um we will you know either replace it or take it out late. We do everything that we can to ensure a great experience because we know that folks are coming in to to celebrate celebrate those special moments. so 25:08.31Nick _ AmandaWe really try and focus on the people first. ah We have a tremendous, tremendous staff um that I think enjoys the history and kind of being a part of that stewardship of ah a legacy brand. And it’s a ton of fun. And I think we are We are fortunate that we have had folks that have been with us for a long time to kind of keep that, like a, like a Vanko and a Sergio over the decades that have seen the ebb and flow of the city, that have seen the ebb and flow of the restaurant and have some, ah you know, a foot kind of in the old Vegas hospitality that folks like to to reminisce about. 25:34.68vigorbrandingwho 25:47.75Nick _ AmandaAnd so we try and and bring that and make that real, ah you know, day in and day out, which is, which is a fun, a fun and interesting challenge as a part of the restaurant industry. 25:57.16vigorbrandingYeah I mean we’ll like you know okay so and I’m not saying everyone can do it well but anyone can make a steak you know I can go home and grill a steak but if I go to your restaurant I’m gonna get it I’m gonna get a phenomenal but really it is about that whole experience right and those people become they’re part of the brand like we I said I did have the Uh, uh, your gentlemen, Benko, I guess is his name that did you make my, so my salad was phenomenal. I mean, and that was part of the whole, the whole deal and and and part of the romance of the whole place. So, uh, I think that’s, that’s phenomenal. So now talking about special moments last year, you guys purchased a thousand square foot of adjoining space. You’re expanding for the first time in 50 years. Um, now you you have a classic look architecturally, how hard is that to do? And what is the, what are what are you going to do with that space? It’s just tables. You can do more banquets. Is it, you know, talk a little bit about that. 26:43.00Nick _ AmandaYeah, so we opened it. um And it it was exciting. It was the first time in 50 years. And to Amanda’s point, in the restaurant, you could see the evolution over the six decades because the the the current bar that exists today was the last expansion that we did in the 70s. And so it was it was fun to to take on this bra of of you know this first expansion in 50 years. So we opened it last November right before F1. 27:10.62Nick _ AmandaAnd it is additional dining space, but also mainly with a focus on large parties and private dining, which is a tremendous part of ah Vegas now with with all of the social parties that come in and of course all of the conventions. 27:16.19vigorbrandingGreat. 27:20.66vigorbrandingSure. 27:25.69Nick _ Amandaand and we kept We kept everything as, you know, it was very inspired, of course, by the existing space. So ah wood paneling, which is a huge part of the existing restaurant or the the original restaurant, it was kept. The carpet is the same. We kept the popcorn ceiling. So its it was a very fun conversation with our designer and architects before we even started construction. 27:53.76Nick _ AmandaWe walked through the existing space to to kind of get some ah design ideas. And we were talking about the ceilings. And I was like, well, of course we have to keep the popcorn ceilings because we have the popcorn ceilings in the existing space. And our designer looked at us and she’s like, you know, I’ve taken a lot of popcorn ceilings out in my career, but I’ve never actually had a clock that wanted to put them in. And, you know, of course, would it be our first choice if we were just, you know, starting from scratch? Maybe not. 28:19.14Nick _ Amandaah But it’s a part of the history and kind of the rounded coving of where the walls meet the ceiling is a part of that. 28:19.44vigorbrandingThat’s it. 28:27.28vigorbrandingThat’s awesome. 28:27.44Nick _ AmandaAnd so all of those pieces that we that we could we took the, you know, we have ah this beautiful um circular soffit that is in the main dining room. And we also created a similar one in one of the the new rooms as well, just to make people continue to feel like this is this is an extension, you know, no different than what the steer has done over the six decades of, you know, continuing to um to kind of grow and do it in a way that that is in harmony with the with the rest of the space. So it’s been and we but to 29:03.30Nick _ Amandaum I guess I’ll just say we were very excited so when we opened it the first night we did a friends and family dinner and the first couple that walked in they gave us a hug and ah she was super excited she’s like oh congratulations on the opening like and we were at this time we we greeted people in the new space so she walked into the new space gave us a hug and she’s like after the hug she’s like all right this is awesome congratulations can we see the new space but she was standing in the new space and asked to see it and really made a smile. 29:32.74Nick _ AmandaAnd that was kind of the goal that folks wouldn’t have any idea that they were standing in a space. 29:34.02vigorbrandingah 29:36.59vigorbrandingYou have to pump like some old cigar smoke in the seat cushions right in the new place. 29:39.18Nick _ AmandaWe didn’t know about that. All right. 29:40.74vigorbrandingyeah 29:41.52Nick _ AmandaThe joke was the mill workers that I was going to have, you know, bring in like four and five year olds with like keys and like socks to like mark up the woodwork to make it look aged. 29:50.06vigorbrandingYeah. That’s awesome. That is awesome. All right. So now I’m going to ask you, that you know, I’ve read that the the steer has the best steaks on earth and I’ve had a phenomenal, absolutely. I concur. um Now you’re the couple that makes the best steaks. I’m going to give you something personal. man I’m going to start with you. ah What’s your favorite cut and how do you like it cooked? 30:08.78Nick _ AmandaThat’s easy, ribeye 100%, absolutely. Medium rare and always with, if I can, I really like our maturity butter. I think we did a great job with it. So I like to put that on top. 30:17.99vigorbrandingWell done. Well done, Nick. 30:22.50Nick _ AmandaWhy, i the our ribeye is our signature cut, 24 ounce bone in. If, and I won’t pick that, but I would say actually the strip loin, our New York strip, our 16 ounce New York strip is is probably my go to now. I think it’s the perfect blend between, you know filet of course is delicious if you’re looking for that, very lean, tender. A ribeye is fantastic, great marbling. 30:46.92Nick _ AmandaA good bite and I think the the strip kind of plays right in between those It’s got good fat for good flavor, but it’s still got some good tenderness. We butcher all of the meat in house. So everyone’s Steak is cut fresh that day which I think really adds to that element of freshness and we wet age everything for a minimum of 28 days to to bring a little tenderization to to the meat and It’s a ton of fun. 31:16.48Nick _ Amandaand We cook, it we we keep it old school. We cook on commercial broilers, uh, that really help us kind of measure the amount of char that we’re getting, uh, you know, based on kind of the, the distance from the heat source. 31:29.86Nick _ AmandaSo it’s a very old school. I think the broiler broiler is as old as Sergio is. 31:34.84vigorbrandingI was going to say evening, bought him a new broiler. 31:35.26Nick _ AmandaUh, 31:37.20vigorbrandingHe’s been there all these years. 31:38.45Nick _ Amandahe likes the old one. 31:38.62vigorbrandingThe guy can, he needs a new broiler. 31:40.40Nick _ AmandaHe likes, he knows how it works. yeah He likes the old one. 31:42.08vigorbrandingThat’s it. That’s awesome. Yeah. That’s great. Now, Amanda uses the butter. What do you, any, anything you’d like to add to your steak? 31:49.44Nick _ AmandaNo, I like to keep it traditional and classic. 31:51.93vigorbrandingSo I’m kind of in between both guys. I’m always a ribeye. I did Devone in at your place, phenomenal. I don’t put anything on my steak. So I just, I’m, and I love ribeyes. I, you know, there’s probably a healthier steak out there. 32:02.72vigorbrandingThey’re filet, but I figure, you know, my deathbed, I’m not going to wish I ate more filets. I’m always going to eat a ribeye. So ribeye and a big bottle of Cabernet or an amaron. 32:07.23Nick _ Amandaah great a hundred 32:10.30vigorbrandingI love amaron lines. Oh, that’s like heaven on earth. I’m hungry. um So, I mean, yeah, so so nothing on your stake. um is is If someone wants to put a catch up, is there any judgment? 32:22.36vigorbrandingHow do we feel about that? 32:22.65Nick _ AmandaThere’s not, there’s not. 32:23.52vigorbrandingNot? 32:23.88Nick _ AmandaAnd I think so for us, that comes back to the hospitality piece, right? 32:24.04vigorbrandingOkay. 32:27.63Nick _ AmandaAt the end of the day, we’re serving you your steak. So if you want ketchup or you want A1 or Heinz 57, or you want it butterflied and well done, ah no no judgment from us. 32:40.62vigorbrandingMm-hmm. 32:41.32Nick _ AmandaWe’re going to prepare it the way that you want, ah which I think is is important because you’re you know you’re coming in to celebrate and so who are we to to to say that you can’t have it that way? 32:51.78vigorbrandingsee see but that’s what we do differ a little bit because I do judge and and I love I love my wife but she’s always well done steaks well done we were we were in Italy and the steak Florentine right and they make their steak Florentine it’s just aged and it’s basically they make it one way they only make it one way and she and you know and very expensive and to your point it’s it’s your your your time your money people should be there she walked in and she asked the waiter she said 32:54.86Nick _ Amandaand Yeah. 33:18.17vigorbrandingI know I probably shouldn’t ask this because they make it well done. He’s like Sure, but I’d rather I’d like to recommend the filet for you. He would not sell her the the t-bone the steak Florentine He would I he’s like I will get you a filet That’s all you’re allowed to have and she was happy that she was okay with but that’s that’s the truth I have one other anecdote like when I started my my illustrious career Like like I and like I think a lot of people did and I think everyone should you start in a restaurant I just think that is like The greatest education anyone can have that and I think everyone should have to sell something like I don’t care if it’s like ah ah subs for your baseball team or Girl Scout. I think everyone should sell something and everyone should work in a restaurant and in my ah my illustrious career. I started out at this restaurant and it was a 34:02.41vigorbrandinga gentleman by the name of Hobart Umberger, and and he he had a restaurant he did very, very well with. He had a bunch of restaurants at one time called Um-ee’s, just a local fair. It wasn’t like, it was like all one-offs. When he was getting ready for retirement, 34:15.31vigorbrandingOr as he aged, he didn’t need money and he didn’t care about serving a million meals. He wanted to make everything by hand by himself. So he created this thing called Hobarts. It was high end, very high end. Hershey, Pennsylvania. So we would get a lot of people in from the factory, a lot of dignitaries, lots ah lots of C-sweep types of folks. He had one bottle of ketchup. One. And it was next to a knife. 34:36.89vigorbrandingin the kitchen next, behind him. And inevitably Hannah was the waitress. I can still picture it like it was a, he’d be, and he did these things, these tornadoes of beef. He would do these center cuts of the filet and he was very proud of those. And inevitably it would be this thing and Hannah would be all nervous and stuff. she open the door in the kitchen. 34:53.71vigorbrandingI was washing dishes, by the way. And she’d be like, Hobart, I don’t want to hear any shit. this I know you’re going to yell. I need to catch up. And he would be like, he’d start throwing stuff. 35:04.41vigorbrandingAnd he’s like hey do and he’d be banging stuff. And he was like, who the hell? And he knew because he made everything by hand. and He made it. He was like, that’s the guy. There’s just sort of the plays. The tornado is a beef. 35:14.76vigorbrandingAnd he’s like, there I’ll be damned if I’m going to have my cake. Anyway, so i I’m glad we had that question. here Because it’s a it’s a thing. 35:20.38Nick _ Amandaah i edit a hundred percent and and but we We like to have these conversations because a lot of folks share your perspective, um and which you know in some sense i can I can understand and empathize with. but i think we I will say to you know to the the story you told about your wife in Italy, 35:40.38Nick _ AmandaWe will recommend, so I think a good example is like the tomahawk. So we we offer a 40 ounce tomahawk and it’s a tomahawk ribeye cut. so it’s that So it has a good amount of fat in it. 35:50.13vigorbrandingOh, yeah. 35:52.39Nick _ AmandaAnd so one of the places that we will do some recommendations is if someone comes in and orders the tomahawk rare, we will maybe suggest like, hey, um, because it’s, if you want it rare, some of that fat is not going to render out. 36:07.65vigorbrandingMm hmm. 36:07.83Nick _ AmandaAnd so it’s going to be a little, it could come across as a little tougher, a little gristly. And so there will be some times that we’ll make some recommendations, but, um, at the end of the day, folks are are ordering what they would like. 36:18.37Nick _ AmandaAnd I think for us, it comes back to that hospitality piece of, you know, we want you to feel warm and welcomed, uh, and I don’t know if you can feel too welcome if you order a captive and you’re taken and you hear the shaft in the back laying in top of his pants. 36:33.46vigorbrandingAnd he did and he but he didn’t care like he was like he would actually would rather them left because him at his point in life He was just an artist and he wasn’t looking for money and it was just that was his like ah Passion project. 36:38.34Nick _ Amandaah I’m sorry. 36:43.68vigorbrandingSo it’s just yeah, it’s crazy. But sorry. So now we’ve got we’ve we have a phenomenal steak you guys make the best steak on earth What sides you have a lot of sides what which sides are we getting? I mean everyone’s got their go-to’s at a steakhouse. 36:54.91vigorbrandingWhat do we got in here? 36:57.19Nick _ AmandaOh, so I always loved the twice baked potato. I think it’s phenomenal. 37:00.35vigorbrandingI 37:00.52Nick _ AmandaI think it’s our go-to. We actually at one point were featured in, there was like a Idaho potato Gazette that came out and asked for an interview. 37:05.84vigorbrandingNice. 37:07.11Nick _ AmandaCause they’re like, Oh, we’ve heard that you’ve got the biggest potatoes. I was like, well, if it’s coming from the Idaho potato Gazette, I’m pretty honored to hear that. 37:12.47vigorbranding That’s great. 37:13.86Nick _ AmandaYeah. The twice baked is great. And then our cream corn. I love our cream corn. uh it’s got it it certainly got its sweetness from the corn and then we use cinnamon and i heard a customer described it as like it’s like taking a bite of christmas and i hadn’t heard that before and i was like that’s the perfectly summarized is kind of the cream corn and so it’s the i love to take a little cut of steak kind of 37:24.23vigorbrandingThere you go. 37:44.26Nick _ Amandadrag it through the cream corn a little bit to get some of that sweetness. And it’s ah to for me, it’s one of the most perfect bites. 37:49.86vigorbrandingFantastic. That’s awesome. And then what for dessert, I think I know the answer to this, but. 37:55.20Nick _ AmandaI mean, we i Our tableside desserts, they’re a ton of fun, right? 38:01.76vigorbrandingYep. 38:01.89Nick _ AmandaAnytime you’re going to light something on fire for a dessert, it’s awesome. 38:03.48vigorbrandingYeah, sure. 38:05.77Nick _ AmandaBut I think, you know, it’s in their classic, in their pure, in their simple, ah but executed very well. So, I mean, I’m partial. We do two tableside flambe options. 38:16.73Nick _ AmandaOur bananas foster our cherries jubilee. 38:18.43vigorbrandingMm hmm. 38:19.15Nick _ AmandaI am partial to the bananas. I think we use brown sugar with it. and A little banana liqueur, some 151, a little orange zest, and it is it is excellent. 38:27.87vigorbrandingnice 38:30.02Nick _ AmandaBut a Amanda has a separate opinion. So we ran this interesting test where a problem we were running into was, you know, when people make a reservation at the Valencia, let’s say states it’s a party of six, only one of you are probably giving us your information, whether it’s your phone or your email or what have you. 38:44.13Nick _ AmandaAnd so if you want to continue to build a relationship online with the rest of the party in there. 38:48.04vigorbrandingNice. 38:48.67Nick _ AmandaHow do you get them to go to your site or engage or have some sort of a back? 38:50.40vigorbrandingMhm. 38:52.28Nick _ AmandaAnd so we realized that what is really strong is our social media presence. We are one of the most, if not the most vile restaurant in America on TikTok. We just passed 175 million views of hashtag gold. 39:02.98vigorbrandingWow. 39:03.56Nick _ Amandayeah And so we were like, okay, what can we do to combine this in honor of our 65th? And how do we create what I call an organic trigger? So if you’re dining, you can do something else. And so I was like, okay, let’s play with the flames. What can we do? That’s going to be a flaming dessert that can be exciting, that can be different. And so we worked and created something called the Sapphire Jubilee in honor of the 65th anniversary. And of course you like throw some blue in there at the server’s head of it because they were always covered in like blue dust on their white shirts. 39:30.90Nick _ AmandaIt was a little messy, but it was fabulous. And it really did turn bright blue flames. And so the I was like, okay, let’s try it. We’re going to make it where you can only order it if you have the code word from TikTok or Instagram. 39:42.30vigorbrandingWow, I like it. 39:44.36Nick _ AmandaWe’ll look up on there or say something. Or then ah when the server says that to them, if they’ll follow us or try and find it. And sure enough, I was like, I have no idea how this is going to go. First night comes. And within like the first, I guess, hour of opening, boom, somebody ordered it with the code word. I’m like, all right, we’ve got something. And it was, to this day, it’s my favorite version of that flam bazer. 40:05.22vigorbrandingThat’s excellent. oh that’s and the The marketer in me is very proud and honored. 40:08.87Nick _ Amandaa 40:09.14vigorbrandingThat’s that’s fantastic. I mean, I love it. 40:10.55Nick _ Amandayeah 40:11.44vigorbrandingReally. i’ saids that’s ah It’s awesome. 40:11.84Nick _ Amandaand since sense that it’s 40:13.45vigorbrandingum So I had the banana foster and it was wonderful. 40:14.75Nick _ Amandaso as foster 40:17.86vigorbrandingum i So I have one last question for you guys, and and then you’re free to go. And you can’t say the golden steer, but if you have one final meal, what would you eat and why? 40:31.11Nick _ AmandaSo for me, ah it’s risotto. Risotto was probably one of the first dishes that I really started to make during culinary school and just kind of fell in love with. I am ah studied in Rome, Italian heritage, and i i love like to me, it’s like, 40:55.32Nick _ Amandasuch a pure distillation of Italian cooking. right it’s very at the At its core, it’s very simple, but there’s a lot of ways that you can that you can go wrong with it. um And it takes some work, right? You have to be standing over it with your wooden spoon, kind of slowly adding stock. 41:14.38Nick _ AmandaAnd it’s also a it’s kind of also almost a blank palate. So you can add orabela mushrooms or butternut squash or asparagus or any number of things. And so I think I would i love risotto and that would probably be my, that would be my five if I had to pick a final dish, that would be it. 41:33.19vigorbrandingNice. Amanda, you can say Nick’s risotto if you want. 41:34.49Nick _ Amandaand think 41:35.93vigorbrandingI mean, ah, nice. 41:36.61Nick _ AmandaIt’s close to that. So Nick was actually, was very kind and he he knows this well, but something that he makes for me on all of the special occasions is a beef wellington. And I’m very picky about how I like my beef wellington and all the things and he’s like really nailed it down. 41:51.40Nick _ AmandaI wasn’t before, he’s now like spoiled me and I blame him all the time. I’m like, you’ve created the monster here. So it would be the beef wellington that Nick does make for me because I do it amazing and it’s my favorite. 41:59.24vigorbrandingThat’s awesome. Guys, I want to thank you. 42:01.92Nick _ Amandai 42:02.99vigorbrandingThis was fantastic. Like I said, the first time I ever had a couple and you guys were great. There was no fighting. It was close. I thought there for a while over the desserts, but that was good. 42:07.74Nick _ Amandayeah 42:09.71vigorbrandingThat was good. You guys do great. So thank you so much. It was my honor to talk to you guys and I really appreciate your time. 42:14.97Nick _ AmandaWell, thank you so much for having us on, Michael. low was ah It was an awesome conversation. We certainly appreciate being here. 42:20.11vigorbrandingGood deal. 42:20.09Nick _ AmandaPleasure.

A.J. Foyt: Survivor, Champion, Legend (Volume One, Octane Press, October 2024), an extensive and highly entertaining biography of one of America's most popular, colorful, and controversial sports heroes, is now available for order. Art Garner-an award-winning author and finalist for the prestigious PEN/ESPN award for literary sports writing for his bestselling book, Black Noon-has captured the action on and off the track that led many to consider Foyt to be one of the greatest race car drivers of all time-and one reporter to write that A.J. stood for "another jerk."Known for his fiery disposition and bare-knuckled approach, Foyt's driving career spanned five decades-six if you count an exhibition race when he was five years old. He was the first driver to win the Indianapolis 500 four times and still holds Indy car records for most victories and championships. He is the only driver ever to win the Indianapolis 500, 24 Hours of Le Mans, and the Daytona 500, one version of auto racing's triple crown. He also won the International Race of Champions in 1976 and 1977 and still holds the world closed-course speed record that he set in 1987. "Statistics tell only part of the story," Garner says. "Foyt likes to say, 'I'm just A.J., ain't no different than any other man,' but nothing could be further from the truth. He's one of the most complex and intricate personalities in the history of auto racing, perhaps all of sports." The biography also explores the unique relationship between Foyt and his "Daddy," Anthony Joseph "Tony" Foyt Sr. Although they often clashed-it was Tony who said working with his son could be like "dancing with a buzzsaw"-A.J. called him "the only man I can trust." It was Tony who instilled in his son an overwhelming drive to be the best, teaching him that victory was expected, excellence assumed. And it was Tony who told a crowd celebrating A.J.'s fourth Indy 500 victory that his son had "done fair."Through tireless research and hundreds of hours of new interviews with Foyt, his family, friends, and the biggest names in motorsports-including Mario Andretti, Roger Penske, Al Unser Sr., Johnny Rutherford, Jackie Stewart, Richard Petty, Cale Yarborough, and many others-Garner has compiled an unprecedented look at Foyt's life and career. At 656 pages it includes ninety-five photos, some from Foyt's family albums, and fifty-five pages of source notes and index. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

‘NASCAR Mavericks: The Rebels and Racers Who Revolutionized Stock Car Racing' is the latest coffee table book for fans to explore the history of their favorite sport. Holly Cain, a long-time NASCAR writer and one of the co-authors of the books, shares how one begins to dig into what makes a maverick; the process of working with another author, and the personal battles Cain was going through during the project; the importance of the Smokey Yunick chapter; his Hall of Fame chances; including Mario Andretti; memories of Bill France Jr. and his famous expressions; the unrecognizable names in the book; anything that was left out of the book; the parts Cain enjoyed writing the most; the hope or goal with the book; information on another book Cain has written and where to follow her current work.  Original music created by Tony Monge. Follow me here: https://linktr.ee/kellycrandall

A.J. Foyt: Survivor, Champion, Legend (Volume One, Octane Press, October 2024), an extensive and highly entertaining biography of one of America's most popular, colorful, and controversial sports heroes, is now available for order. Art Garner-an award-winning author and finalist for the prestigious PEN/ESPN award for literary sports writing for his bestselling book, Black Noon-has captured the action on and off the track that led many to consider Foyt to be one of the greatest race car drivers of all time-and one reporter to write that A.J. stood for "another jerk."Known for his fiery disposition and bare-knuckled approach, Foyt's driving career spanned five decades-six if you count an exhibition race when he was five years old. He was the first driver to win the Indianapolis 500 four times and still holds Indy car records for most victories and championships. He is the only driver ever to win the Indianapolis 500, 24 Hours of Le Mans, and the Daytona 500, one version of auto racing's triple crown. He also won the International Race of Champions in 1976 and 1977 and still holds the world closed-course speed record that he set in 1987. "Statistics tell only part of the story," Garner says. "Foyt likes to say, 'I'm just A.J., ain't no different than any other man,' but nothing could be further from the truth. He's one of the most complex and intricate personalities in the history of auto racing, perhaps all of sports." The biography also explores the unique relationship between Foyt and his "Daddy," Anthony Joseph "Tony" Foyt Sr. Although they often clashed-it was Tony who said working with his son could be like "dancing with a buzzsaw"-A.J. called him "the only man I can trust." It was Tony who instilled in his son an overwhelming drive to be the best, teaching him that victory was expected, excellence assumed. And it was Tony who told a crowd celebrating A.J.'s fourth Indy 500 victory that his son had "done fair."Through tireless research and hundreds of hours of new interviews with Foyt, his family, friends, and the biggest names in motorsports-including Mario Andretti, Roger Penske, Al Unser Sr., Johnny Rutherford, Jackie Stewart, Richard Petty, Cale Yarborough, and many others-Garner has compiled an unprecedented look at Foyt's life and career. At 656 pages it includes ninety-five photos, some from Foyt's family albums, and fifty-five pages of source notes and index. Andretti wrote the foreword and had this to offer about the tome on the life of his longtime rival: "A.J. fans will love this book. And if anywhere in these pages it says A.J. hates me, I know he doesn't anymore. That was a few decades ago. Today we're BFFs." Asked about the upcoming biography, Foyt said: "I know what I did. I know the fun I had. I don't really give a [$*!#] if anybody else cares. I know I had a wonderful, wonderful life. A lot of heartaches but a lot of fun at the same time. I don't know if I would change anything if I was reborn." With an official publication date of October 1, 2024, A.J. Foyt: Survivor, Champion, Legend (Volume One) is available for order now from Octane Press. Volume One traces the Foyt family from its Eastern European roots through A.J.'s 1977 season, when he became the first driver ever to win the Indianapolis 500 four times.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Dale Earnhardt Jr. sets out to learn more about the world of open wheel motorsports as he sits down with the CEO of McLaren Racing Zak Brown. Big news brought the open wheel executive to town as McLaren joined Hendrick Motorsports in announcing that Kyle Larson will return to the Indianapolis 500 in 2025 for another attempt at the Memorial Day double. Zak explains how the partnership with Rick Hendrick came together through an adoration for his race team, which he views as a North American equivalent of McLaren. He also credits Larson's versatility with being reminiscent of yesteryear's drivers like A.J. Foyt and Mario Andretti. As McLaren continues to flourish open wheel racing, Zak says his sights are set on becoming a top-outfit in the sports car ranks, competing in both WEC and IMSA in the future.Zak's background in racing can be traced to the 1981 Long Beach Grand Prix, which he attended with his parents and brother. A successful appearance on Wheel of Fortune when he was 13 and advice from Mario himself led to a door opening in go-kart racing, which Zak entered and never looked back. After finding a knack for securing sponsorship, Zak realized he was better fit on the marketing end of the sport and started his own company, Just Marketing, Inc., which quickly rose to being one of the top businesses in racing. Zak would sell the company and find himself at a professional crossroads before being faced with the ultimate career decision: be in line to one day run Formula One or help direct McLaren Racing. Thanks to his love of competition, Zak took the position at the legendary race team and helped it return to its former glory at the forefront of the racing world.Dale and Zak share one strong common thread, through Dale Earnhardt Sr.'s 1980s Nova, which currently resides in the JR Motorsports garage. Zak was a longtime owner of the vehicle before Dale Jr. was able to acquire it through auction, and he shares an incredible story of how he was able to confirm its authenticity.

Tonight, we have an opportunity to bring a piece of Le Mans to you, sharing in the Legend of Le Mans with guests from different eras of over 100 years of racing. And as your host, I'm delighted to introduce a racing icon, considered by many to be the greatest race car driver in the history of the sport. Born in Italy, emigrating to the United States and beginning his career racing stock cars in Pennsylvania at 19. He won races in sports cars, sprint cars, stock cars and formula cars – on ovals, road courses, drag strips, on dirt and on pavement.  His achievements are legendary: The world watched as he won the Daytona 500, the Indy 500 and ultimately the Formula One World Championship, an unprecedented trifecta. Mario Andretti took the checkered flag 111 times during his career – a career that stretched five decades and across six continents, and includes 9 entries in the famed 24 Hours of LeMans! To learn more about or to become a member of the ACO USA, look no further than www.lemans.org, Click on English in the upper right corner and then click on the ACO members tab for Club Offers. Once you become a Member you can follow all the action on the Facebook group ACOUSAMembersClub; and become part of the Legend with future Evening With A Legend meet ups. ===== (Oo---x---oO) ===== The Motoring Podcast Network : Years of racing, wrenching and Motorsports experience brings together a top notch collection of knowledge, stories and information. #everyonehasastory #gtmbreakfix - motoringpodcast.net More Information: https://www.motoringpodcast.net/ Become a VIP at: https://www.patreon.com/ Online Magazine: https://www.gtmotorsports.org/

Episode 11: So few of us get to live exactly the life we want; precisely the one we were destined for. Through no small amount of hard work and incredible dedication, Andrew Marriott has done just that. Mario Andretti, Jackie Stewart and James Hunt are just some of the legendary racers he's called friends and Andrew candidly shares the highs, the lows and what's changed over the more than 50 years he's been THE voice of motorsport. Andrew's an amazing storyteller, a genuine enthusiast and a true British gentleman. Grab your favorite beverage and join us for this roller coaster of a conversation that'll make you laugh, make you think and make you understand the importance of living your dream. We're proud of this one and know you'll enjoy it, as well. Follow, rate and review The Road Show everywhere you find podcasts.

Tonight, on Trackside, we celebrate Gordon Johncock's birthday, and preview the remainder of the IndyCar season, as well as some Olympics talk, including Cole Hocker's gold medal run in the 1500. Hocker is from Indianapolis. They talk about the streaming power of Peacock, and how viewing numbers have been. They also briefly talk about the IMSA race last weekend. Kevin gives his insight on the Juncos Hollinger seat that has opened with Augustin Canapino departing from the team, and how Conor Daly drove his car at the test at World Wide Technology Raceway.  Later, Kevin and Curt talk about a conversation Tony Stewart had with Jake Query, and his opinion that the Brickyard 400 should be run at night under the lights. The two debate about whether that would be good for in-person attendance, and if IMS would ever install lights.  To round out the first hour, Kevin talks about baseball playing at Bristol Motor Speedway, and how something like that could happen at Indianapolis.  In the second hour of the show, Kevin and Curt talk about some of the best NASCAR races, and how NASCAR succeeded through mainstream television. Kevin brings up the question as to why IndyCar teams don't have reserve drivers, and if we will see that change soon. They go over the history of reserve drivers in Indy, and when they were used most recently. They talk about the pricing of Venu Sports, and alternatives to paying for it, like buying an antenna.  Later in the second hour, Kevin goes to the X Box to ask some listener questions. They answer a question about backup cars, and how most teams just opt to repair their primary car since backups do not have engines. They also answer a question about the Mario Andretti and AJ Foyt Trophies for the best oval and road course drivers, and why they went away. They bring up the possibility of racing at Richmond, and how fans have to show up for those races for them to return to the schedule.  Kevin ends the show with what we missed. He brings up how Rossi has improved health wise after his surgery, and Kevin updates us on Jackson Lee's ride at IMS for the Michelin Pilot Challenge. See omnystudio.com/listener for privacy information.

Life's journey takes us on exhilarating climbs and humbling descents. Join Jenn Cassetta as she buckles up with Jenna Wolfe on a remarkable journey of resilience and positivity. As a seasoned journalist, keynote speaker, and fitness expert, Jenna's decade-long stint on NBC's Today Show as the lifestyle and fitness correspondent allowed her to explore life's playground to the fullest—from racing with Mario Andretti to flying with the Blue Angels and even venturing into space camp with Richard Branson. However, her path took an unexpected turn when faced with significant health challenges. Through it all, Jenna's story inspires with its message of perseverance and embracing life's peaks and valleys.

TV/Radio Host Tyler Jones (@TylerJonesLive) is joined by Reuters U.S. Motorsports Writer Lewis Franck (@LewisFranck).(0:30-2:40) Ryan Blaney wins at Iowa.(2:40-9:00) Introducing Lewis Franck.(9:00-34:20) Lewis Franck on Kyle Larson's attempt at the double, Josef Newgarden's chances to run the double, Ryan Blaney's chances to defend his title, Stewart-Haas Racing shutdown and New Hampshire Race Preview.(34:20-52:30) News and Notes: Martin Truex Jr. announces retirement, Kyle Busch speculates about future with Hendrick or JGR, Mario Andretti on bringing the Andretti's to NASCAR and New Hampshire Odds.(52:30-1:06:00) Ask David with Lewis.Hear it all on "Let's Go Racing with David Starr!" and make sure to follow/subscribe on Apple, Spotify, etc.!

The great Mario Andretti was on the Dale Jr. Download this week, and he was asked about motorsports' Crown Jewel races. Not NASCAR's Crown Jewels, but the biggest races in motorsports collectively. That got us wondering, with Kyle Larson's recent cross-over into IndyCar, who is the single-most versatile, multi-disciplined race car driver in history that competed in the Crown Jewel races? Who should be considered the best? And who amongst us could take over that mantle someday? We have an all-star panel to help inform our discussion. Legendary FOX Sports broadcaster Mike Joy, Sirius XM & MRN personality Dave “The Godfather” Moody, and the Director of Historical Content at NASCAR, Ken Martin, all weigh in and help settle the debate once and for all.

Dale Earnhardt Jr. sits down for an incredible conversation with motorsports icon Mario Andretti. With a resume that includes wins in the Indy 500 and the Daytona 500, four IndyCar championships, and a Formula One championship, Mario is in rarified air in motorsports history, ranking among the best to ever sit behind the wheel. Mario reflects on his childhood in Italy and how his family migrated from a refugee camp to Nazareth, Pennsylvania when he was 15 years old. It was there that his twin brother Aldo and he discovered the nearby Nazareth Speedway and set out with the ambition to build a racecar to enter the local sportsman division. At the advice of his friends, the Andretti brother team settled on a 1948 Hudson Hornet for their initial foray into racing, thanks to the classic car's success on the dirt in early NASCAR competition. With a fabricated story of racing in the Formula Junior ranks in Italy and doctored driver's licenses in their pockets, the Andretti's set out with a full head of steam and found immediate success, helping to launch one of the greatest stories in auto racing. Mario explains that his decision to leave stock cars and venture into open wheel racing came through the ¾ midget ranks of the East Coast, and his time in the division helped land him USAC sprint and championship car rides. After getting his feet wet in the big cars in 1964, Mario had a tremendous rookie season, placing 3rd at the Indianapolis 500 and winning the national championship. Mario and Dale also chat about his journey into the NASCAR world, which resulted in a 1967 Daytona 500 victory with the Holman-Moody team. Mario admits that some on the team were pulling for his teammate Fred Lorenzen, but with the help of the legendary engine builder Waddell Wilson he was able to overcome adversity for his lone NASCAR win. The conversation also covers Mario's track record at the Indy 500, pursuing his childhood love of Formula One racing and how he came to win the 1978 World Championship and returning to the US to finish his career in the CART ranks, racing alongside his son Michael.

Today's Best of Features: (00:00-17:21) – Colts wide receiver Josh Downs joins the program to explain how things are different for him this season compared to his rookie season, assesses if things are different right now with timing with Anthony Richardson after working with Gardner Minshew most of last season, reveals how long it takes receivers to develop chemistry with their quarterbacks, discusses how crowded the Colts wide receiver room is now after adding Adonai Mitchell and Anthony Gould in the draft, and states that the team has fueled by the way the season ended against Houston and how the Texans have received a lot of hype going into the season. (17:21-35:30) – Indianapolis Colts beat reporter Joel Erickson from the Indianapolis Star joins the program to explain why he believes Josh Downs is the player we don't talk about enough, assesses if this is the last chance for Jelani Woods to prove himself as a capable NFL tight end, joins in on the conversation about the NFL attempting to expand its schedule to 20 games eventually, tries to identify where the line in the sand if for players to say that they won't play anymore, and if he believes that players will try to negotiate the removal of the franchise tag. (35:30-57:32) – The final hour of the show starts with racing legend Mario Andretti joining Jake Query & Jimmy Cook to share about Parnelli Jones following his passing last night. Mario highlights what he learned from Parnelli as a driver, explains what kind of driver/competitor Parnelli was, reacts to a story where Parnelli framed a quote that Mario said about him and hung it in his office, explains what kind of owner Parnelli Jones was when he transitioned from driver to owner, and shares what his relationship was like over the last couple of years.See omnystudio.com/listener for privacy information.

(00:00-33:27) – Query & Company opens on a Wednesday with Jake Query, Jimmy Cook, and producer Eddie Garrison remembering the former Indy 500 winner Parnelli Jones after passing away yesterday. Additionally, Colts wide receiver Josh Downs joins the program to explain how things are different for him this season compared to his rookie season, assesses if things are different right now with timing with Anthony Richardson after working with Gardner Minshew most of last season, reveals how long it takes receivers to develop chemistry with their quarterbacks, discusses how crowded the Colts wide receiver room is now after adding Adonai Mitchell and Anthony Gould in the draft, and states that the team has fueled by the way the season ended against Houston and how the Texans have received a lot of hype going into the season. (33:27-37:48) – Following their conversation with Josh Downs, Jake pays off his tease about a story that haunts him to this very day. (37:48-45:21) – Hour one concludes with Jake, Jimmy, and Eddie discussing the NFL looking to add an eighteenth game to the schedule. Jimmy lists a couple things that players should be asking for in return for an additional game. (45:21-1:09:06) – Hour number two with Jake Query remembering Parnelli Jones by highlighting his career at the Indianapolis Motor Speedway as a driver and team owner. Also, the three guys pick up their conversation from last segment about the NFL potentially becoming over saturated if they add another game and continue playing on every day of the week at some point in the season. (1:09:06-1:27:31) – Indianapolis Colts beat reporter Joel Erickson from the Indianapolis Star joins the program to explain why he believes Josh Downs is the player we don't talk about enough, assesses if this is the last chance for Jelani Woods to prove himself as a capable NFL tight end, joins in on the conversation about the NFL attempting to expand its schedule to 20 games eventually, tries to identify where the line in the sand if for players to say that they won't play anymore, and if he believes that players will try to negotiate the removal of the franchise tag. (1:27:31-1:54:58) – The final hour of the show starts with racing legend Mario Andretti joining Jake Query & Jimmy Cook to share about Parnelli Jones following his passing last night. Mario highlights what he learned from Parnelli as a driver, explains what kind of driver/competitor Parnelli was, reacts to a story where Parnelli framed a quote that Mario said about him and hung it in his office, explains what kind of owner Parnelli Jones was when he transitioned from driver to owner, and shares what his relationship was like over the last couple of years. (1:54:58-2:11:15) – Jake and Jimmy come back from break and give away a four-pack of tickets to the Olympic Swim Trails at Lucas Oil Stadium. Following that, they discuss which summer Olympic event is the hardest. (2:11:15-2:17:29) – Today's show ends with JCook Plays of the Day and JMV brining in some Ghost Busters for Jake and Jimmy to talk with for a couple minutes.See omnystudio.com/listener for privacy information.

Racing legend Mario Andretti joins Jake Query & Jimmy Cook to share stories about Parnelli Jones following his passing last night. Mario highlights what he learned from Parnelli as a driver, explains what kind of driver/competitor Parnelli was, reacts to a story where Parnelli framed a quote that Mario said about him and hung it in his office, explains what kind of owner Parnelli Jones was when he transitioned from driver to owner, and shares what his relationship was like over the last couple of years. See omnystudio.com/listener for privacy information.

If you've ever wondered how Mario Andretti is connected to soybeans or where the money that gets sent to the checkoff programs goes, this is the episode for you!  Special guest and “accidental aggie,” Courtney Kingery joins hosts Sal Sama and Ryan Priest in the podcast room for this episode of The High Ground powered by Premier Companies.  Courtney is the CEO of the Indiana Soybean Alliance, Indiana Corn Marketing Council, and the Indiana Corn Growers Association.In addition to hearing about how she ended up in agriculture instead of law school, you'll learn about how the Indiana Soybean Alliance, Indiana Corn Marketing Council, and the Indiana Corn Growers Association are related and work together.  You'll hear about the education, program, and research portions of the checkoff funds and how that ultimately helps growers improve sustainability, yield, producer engagement, and value creation.  This episode features a couple of success stories including how high oleic initiative has led to a return of 100 million dollars worth of premiums to the growers in Indiana for the cost of a candybar per acre.  

There was a time when the winner of the Indianapolis 500 was a household name in America. AJ Foyt, Al Unser, Bobby Under, Mario Andretti, Rick Mears to name a few. Legends of the sport and none were any bigger than Johnny Rutherford who won the 500 in 1974... and in 1976... and in 1980... that's right, he took the checkered flag 3 times in 6 years... but on the Past Our Prime podcast, he'll tell us about the one that got away in 75 that still eats him up to this day... We'll talk about some of the scariest crashes of his career including one where he somehow avoided disaster when two others died at the Brickyard in 1973... and the one in 66 that kept him from racing for years... until he returned better than ever. The biggest wins and disappointments from one of Auto Racing's all-time greats... Lone Star JR recollects on the highs and lows of a career that 50 years ago became immortalized when he won the Indy 500 for the first time. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we're going to do some something a little different. We're gonna do some business quotations, and I'll probably throw in a little commentary as we go. I found these quite inspiring many times, so I look at them frequently. Screw The Commute Podcast Show Notes Episode 887 How To Automate Your Business - https://screwthecommute.com/automatefree/ Internet Marketing Training Center - https://imtcva.org/ Higher Education Webinar – https://screwthecommute.com/webinars See Tom's Stuff – https://linktr.ee/antionandassociates 00:23 Tom's introduction to Business Quotations 01:11 Charles Schwab, Alice Walker, Wayne Gretzky, Chinese Proverb, Daphne Koller 03:13 Walt Disney, Sara Blakely, Zig Ziglar, Beatrice Dixon, Jim Rohn 06:36 Barbara Corcoran, Winston Churchill, Tory Burch, Henry Ford, Vera Wang 08:12 Richard Branson, Arianna Huffington, Bruce Lee, Madame C.J. Walker, Ginni Rometty 10:27 Mario Andretti, Giving 110% Entrepreneurial Resources Mentioned in This Podcast Higher Education Webinar - https://screwthecommute.com/webinars Screw The Commute - https://screwthecommute.com/ Screw The Commute Podcast App - https://screwthecommute.com/app/ College Ripoff Quiz - https://imtcva.org/quiz Know a young person for our Youth Episode Series? Send an email to Tom! - orders@antion.com Have a Roku box? Find Tom's Public Speaking Channel there! - https://channelstore.roku.com/details/267358/the-public-speaking-channel How To Automate Your Business - https://screwthecommute.com/automatefree/ Internet Marketing Retreat and Joint Venture Program - https://greatinternetmarketingtraining.com/ KickStartCart - http://www.kickstartcart.com/ Copywriting901 - https://copywriting901.com/ Become a Great Podcast Guest - https://screwthecommute.com/greatpodcastguest Training - https://screwthecommute.com/training Disabilities Page - https://imtcva.org/disabilities/ Tom's Patreon Page - https://screwthecommute.com/patreon/ Tom on TikTok - https://tiktok.com/@digitalmultimillionaire/ Email Tom: Tom@ScrewTheCommute.com Internet Marketing Training Center - https://imtcva.org/ Related Episodes Long Home Pages - https://screwthecommute.com/886/ More Entrepreneurial Resources for Home Based Business, Lifestyle Business, Passive Income, Professional Speaking and Online Business I discovered a great new headline / subject line / subheading generator that will actually analyze which headlines and subject lines are best for your market. I negotiated a deal with the developer of this revolutionary and inexpensive software. Oh, and it's good on Mac and PC. Go here: http://jvz1.com/c/41743/183906 The Wordpress Ecourse. Learn how to Make World Class Websites for $20 or less. https://screwthecommute.com/wordpressecourse/ Join our Private Facebook Group! One week trial for only a buck and then $37 a month, or save a ton with one payment of $297 for a year. Click the image to see all the details and sign up or go to https://www.greatinternetmarketing.com/screwthecommute/ After you sign up, check your email for instructions on getting in the group.

Do yachts honk, and who shot Mario Andretti over the lost email? Fantasy F1

BEST OF HMS PODCASTS - FRIDAY - May 24, 2024 Learn more about your ad choices. Visit megaphone.fm/adchoices

Mario Andretti visits Road Maven's house and Road Maven is not there! Students are demanding food and water for a new encampment at UCLA. Circle City Ghostbusters. Mayor Hogsett trying to pressure Ozdemir to sell the Diamond Chain building, using the dead as a prop, is disgusting, despicable See omnystudio.com/listener for privacy information.

Celtics Take 2-0 Lead on Pacers, Haliburton Leaves Game With Leg Injury. Regardless of the weather, WIBC will be at the Indy 500 to give you all the coverage. Turkish illegal alien says Americans should be “worried” about security & who is crossing.. We've been on this subject for years: Medical Schools Are Going To Get Americans Killed. Today on the Marketplace: I Have No Idea What Game This Is! Trump rally in the Bronx. Mario Andretti visits Road Maven's house and Road Maven is not there! Students are demanding food and water for a new encampment at UCLA. Circle City Ghostbusters. Mayor Hogsett trying to pressure Ozdemir to sell the Diamond Chain building, using the dead as a prop, is disgusting, despicable. Trump saying nice things about Nikki Haley. Rashida Tlaib had her staff attack a Fox News reporter with an umbrella Copper prices to quadruple. Nearly 70% of Gaza Aid from US-Built Pier Stolen. China is not happy that Taiwan's new leader is talking tough. So they are instituting "punishment drills." See omnystudio.com/listener for privacy information.

(00:00-24:26) – Query & Company opens on a Friday with Jake Query and Jimmy Cook at the Indianapolis Motor Speedway on Fast Friday! They open the show by briefly previewing tonight's game six between the Indiana Pacers, discuss the home debut last night for Caitlin Clark, and Jake provides a little bit of an update as to what is going on at the Indianapolis Motor Speedway today. (24:26-38:11) – Pat Boylan from the Indiana Pacers and Indiana Fever joins Query & Company to highlight the early season struggles for Caitlin Clark, compares her early season struggles to the struggles Victor Wembanyama endured the first half of his rookie season, shares a nugget about just how good the players in the WNBA are, and believes that Tyrese Haliburton will be aggressive to start game six tonight against the New York Knicks after a dud in game five. (38:11-42:12) – Hour one concludes with Mario Andretti making an early appearance on the show to discuss the excitement he has about Fast Friday with Jake and Jimmy. (42:12-1:06:29) – Racing legend, Mario Andretti, continues his conversation with Jake Query and Jimmy Cook from the Indianapolis Motor Speedway to discuss which Indianapolis 500 he remembers the most, states that he and Michael were born in the wrong generation because they would fit perfectly in today's IndyCar, discusses the future of Andretti Global in F1, shares why he keeps coming to races every single weekend, and takes us through the behind the scenes of the conversations that were had about the finish of the 1981 Indianapolis 500 where Andretti was declared the winner because of cheating by Bobby Unser. (1:06:29-1:18:56) – For the first time in the program, Jake and Jimmy focus on tonight's game six between the Pacers and Knicks exclusively. (1:18:56-1:22:49) – Every day this week we will be giving away a pair of tickets for a listener to attend the 108th running of the Indianapolis 500-mile race! The listener must answer a trivia question pertaining to the 500! (1:22:49-1:48:27) – James Boyd from The Athletic joins Jake & Jimmy to start the final hour of the show by discussing the early season struggles for Caitlin Clark, previews tonight's game six between the Pacers and Knicks, assesses what Tyrese Haliburton needs to do as a playmaker, examines how Pascal Siakam fits in with this Pacers team, attempts to make sense as to why the home team has won every single game in this series, and agrees with Jake that the Pacers are missing a hustle guy like Isaiah Hartenstein or Josh Hart. (1:48:27-1:59:14) – As we do every Friday on the program, Jake shares a remarkable story for out good for the heart Friday segment sponsored by Franciscan Health. Today's story features a person overcoming a traumatic brain injury and going back to school to earn his college degree in accounting. (1:59:14-2:04:55) – Today's show ends with Jimmy sharing his JCook Plays of the Day and the guys making their prediction for game six between the Indiana Pacers and New York Knicks!See omnystudio.com/listener for privacy information.

Racing legend, Mario Andretti, continues his conversation with Jake Query and Jimmy Cook from the Indianapolis Motor Speedway to discuss which Indianapolis 500 he remembers the most, states that he and Michael were born in the wrong generation because they would fit perfectly in today's IndyCar, discusses the future of Andretti Global in F1, shares why he keeps coming to races every single weekend, and takes us through the behind the scenes of the conversations that were had about the finish of the 1981 Indianapolis 500 where Andretti was declared the winner because of cheating by Bobby Unser.See omnystudio.com/listener for privacy information.

Today's Best of Features: (00:00-12:53) – Pat Boylan from the Indiana Pacers and Indiana Fever joins Query & Company to highlight the early season struggles for Caitlin Clark, compares her early season struggles to the struggles Victor Wembanyama endured the first half of his rookie season, shares a nugget about just how good the players in the WNBA are, and believes that Tyrese Haliburton will be aggressive to start game six tonight against the New York Knicks after a dud in game five. (12:53-36:49) – Racing legend, Mario Andretti, continues his conversation with Jake Query and Jimmy Cook from the Indianapolis Motor Speedway to discuss which Indianapolis 500 he remembers the most, states that he and Michael were born in the wrong generation because they would fit perfectly in today's IndyCar, discusses the future of Andretti Global in F1, shares why he keeps coming to races every single weekend, and takes us through the behind the scenes of the conversations that were had about the finish of the 1981 Indianapolis 500 where Andretti was declared the winner because of cheating by Bobby Unser. (36:49-1:01:35) – James Boyd from The Athletic joins Jake & Jimmy to start the final hour of the show by discussing the early season struggles for Caitlin Clark, previews tonight's game six between the Pacers and Knicks, assesses what Tyrese Haliburton needs to do as a playmaker, examines how Pascal Siakam fits in with this Pacers team, attempts to make sense as to why the home team has won every single game in this series, and agrees with Jake that the Pacers are missing a hustle guy like Isaiah Hartenstein or Josh Hart.See omnystudio.com/listener for privacy information.

What's at stake for KyleLarsonin attempting a herculean feat of auto racing and why he loves running the big events (2:30); why Mario Andretti has been so impressed by Larson (6:00); the Hendrick Motorsports star's quest for greatness (8:30); the three dreams that Larson will be fulfilling simultaneously by running the Indy 500 (13:30); the route that Jeff Gordon nearly took to racing at the Indy 500 (18:00); the 2013 Indy 500 visit that solidified Larson's desire to compete in the Greatest Spectacle in Racing (23:00); the perspectives of Tony Stewart and Kurt Busch on joining their exclusive club of drivers who have run both races (26:00); the off-track stressors that Larson will be facing in attempting The Double (33:00); how 2013 Indy 500 winner Tony Kannan is helping Larson adapt to IndyCar while shielding him from information overload (36:00); NASCAR Hall of Fame team owner Rick Hendrick addresses his enthusiasm for being a co-owner of Larson's Indy 500 entry (39:00). Visit www.nbcsports.com/nascar and www.nbcsports.com/motors for more NASCAR and motorsports coverage from NBC Sports.