Podcasts about Steak

On today's Episode (Friday 1 of 2) of the Steak for Breakfast Podcast, we are covering:    We catch you up on all things happening outside of the Beltway including: The MSM coping over the latest Space X launch and the America First Avengers, Judge Merchant suspends sentencing in Donald Trump's “hush money” trial and the War in Ukraine goes mid-range ballistic    We close the door on Gaetz-Gate as the former Florida Congressman withdrew his nomination yesterday. President Trump immediately nominated former Florida AG, Pam Bondi for the nation's top cop position    Guests: In Order of Appearance    All profile handles are for X (formerly Twitter)    Congresswoman Erin Houchin: (@RepErinHouchin) U.S. Representative, IN-9   Website: http://houchin.house.gov/   Kingsley Wilson: (@KingsleyCortes) Strategic Comms., Digital Media, Center for Renewing America; National Committeewoman, D.C. Young Republicans    Website: https://americarenewing.com/   Club Site: https://linktr.ee/washingtondcyrs   Subscribe to the show and rate it, don't forget to leave a review on Apple Podcasts and Spotify. And find everything Steak for Breakfast at https://linktr.ee/steakforbreakfastpodcast Be sure to listen, like, follow and SHARE our Steak for Breakfast content!   Steak for Breakfast:    SUBSCRIBE on Apple Podcasts: https://podcasts.apple.com/us/podcast/steak-for-breakfast-podcast/id1498791684   SUBSCRIBE on Spotify: https://open.spotify.com/show/3MXIB2s8IWLoT4tnBMAH9n?si=izN0KShBSAytW5JBBsKEwQ   email the show: steakforbreakfastpodcast@protonmail.com    Steak for Substack: https://steakforbreakfastpodcast.substack.com   linktree: https://linktr.ee/steakforbreakfastpodcast   MyPillow: Promo Code: STEAK at checkout  Website: https://mystore.com/steak Website: https://www.mypillow.com/steak  Via the Phone: http://mypatriotcigars.com/usa/steak   Man Rubs Enter Promo Code: STEAK15 and save 15% https://manrubs.com   Beard Vet Coffee Enter Promo Code: STEAK and save 10%  https://www.beardvet.com/   BattleBorn Coffee Roasters enter promo code: STEAK and save 20% off your first order  https://www.battleborn.coffee   New Hope Wellness use this link or enter promo code: STEAK during intake for free consultation and $100 off your first order https://www.newhopewellness.com/steak Call: 1-800-527-2150  

On today's (Friday 2 of 2) Episode of the Steak for Breakfast Podcast, we are covering:    We bring you the latest on the incoming nominations and appointees for the incoming Trump 47 White House    The latest coverage of the Biden White House, newest national poll numbers and in-fighting amongst the democrats in leadership and the press   Guests: In Order of Appearance    All profile handles are for X (formerly Twitter)    Dr. Andy Harris: (@RepAndyHarrisMD) U.S. Representative, MD-1; Chairman, House Freedom Caucus    Website: http://harris.house.gov/   Brandon Gil: (@realBrandonGil) U.S. Representative-Elect, TX-22   Website: https://brandongillforcongress.com/   John Schnatter: (@IAmPapaJohn) Founder, Papa John's Pizza; entrepreneur; author   Website: https://papajohnschnatter.com   Steak for Breakfast:    SUBSCRIBE on Apple Podcasts: https://podcasts.apple.com/us/podcast/steak-for-breakfast-podcast/id1498791684   SUBSCRIBE on Spotify: https://open.spotify.com/show/3MXIB2s8IWLoT4tnBMAH9n?si=izN0KShBSAytW5JBBsKEwQ   email the show: steakforbreakfastpodcast@protonmail.com    Steak for Substack: https://steakforbreakfastpodcast.substack.com   linktree: https://linktr.ee/steakforbreakfastpodcast   MyPillow: Promo Code: STEAK at checkout  Website: https://mystore.com/steak Website: https://www.mypillow.com/steak  Via the Phone: http://mypatriotcigars.com/usa/steak   Man Rubs Enter Promo Code: STEAK15 and save 15% https://manrubs.com   Beard Vet Coffee Enter Promo Code: STEAK and save 10%  https://www.beardvet.com/   BattleBorn Coffee Roasters enter promo code: STEAK and save 20% off your first order  https://www.battleborn.coffee   New Hope Wellness use this link or enter promo code: STEAK during intake for free consultation and $100 off your first order https://www.newhopewellness.com/steak Call: 1-800-527-2150

On Today's Menu: On-site at Vetri Cucina – the best & most elevated restaurant in Las Vegas (in more ways than one) Interview with Chef Marc Vetri and Chef Jason Janson of Vetri Cucina Pat's King of Steaks vs. Geno's Steaks  What makes a perfect pasta dish Marc Vetri's perspective on how Americans have bastardized authentic Italian food Caviar with Pringles? Most offensive things on a menu… BIG cringe Sam has the meats The problem with prime meat Nostalgia and the role it plays in your palate Food News You Can Use: Applebees review on eatinglv.com? Jipata is allegedly opening on Monday Caspian's Caviar & Cocktails, a new caviar speakeasy opening in Caesars Recent Ventures: Las Vegas Pizza Festival Marche Bacchus Better Buzz Coffee Iwana Specialty Coffee Chamana's Café Diner Ross Spots Mentioned: Jamón Jamón Mae Daly's Wild Fig BBQ Aromi Italian Restaurant Other Mama Ellio's Pizza John's Roast Pork Esther's Kitchen La Strega by Chef Gina Marinelli Monzù The Golden Steer Steakhouse Ichiza The Black Sheep Questions, comments, hate mail? Email us at cheers@eattalkrepeat.com! Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eating Las Vegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eat. Talk. Repeat.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on social: Twitter:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeat⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatingLasVegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeatLV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@JohnCurtas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney

Ist Fleisch essen falsch? Müsste das Steak nicht das Doppelte kosten? Und was ist eigentlich mit den Versuchen, Fleisch im Labor herzustellen? Zu all diesen Fragen hat die sehenswerte Ulmer Schau etwas beizutragen - auch mit den Mitteln der Kunst.

Rylee Wright, also known as Steak Princess BBQ, is a passionate Georgia girl who loves to cook. She received her first grill at the age of 8 and now owns nearly 20 grills and smokers, with plans to expand her collection even further. Rylee competes in the Steak Cookoff Association and the backyard division of KCBS, where she has consistently placed in the top 10 in many competitions. One of her notable achievements includes winning the first-ever ladies' Steak Cookoff event held at Loblolly Farms in Semmes, AL. Additionally, she made history as the first female competitor to win two steak cookoff events on the same day, and she is also the youngest competitor to achieve a perfect score of 254.5 in an SCA Steak competition. Rylee won her first KCBS Grand Championship in March 2024. To elevate her cooking and inspire others, Rylee has created her own line of rubs. Her initial two rubs, Rylee's Sweet Rapture and Beauty and the Beef, were released in October 2020, followed by Firefly Dust and Fiesta in October 2021. Rylee's dream is to inspire more kids to cook, both with their parents and independently.

We all have those regrets about things we wish we had done or known sooner in life, don't we? Lately, I've been having some fun on my podcasts by asking guests what advice they would share with their younger selves. The answers have been so surprising and insightful! It made me think about what advice I would give my 25-year-old self. I'd tell her: Don't make decisions based on fear. Push the pause button before you respond to a negative situation. Don't WORRY! God will always work it out. I hate to admit that I've spent a considerable chunk of my adulthood making decisions based on fear. Fear complicates, and truth liberates. I wish I would have understood that in my younger years. But it's never too late, and I can tell you that cancer changed me. I had a choice of being frozen by fear or pushing the pause button when fearful thoughts came rushing in. Pushing the pause button, for me, meant taking a moment to breathe, ask more questions, gather more information, and not get caught up in the whirlwind of fearful thoughts.  I can't say that I never go down the rabbit hole of scary thoughts, but it happens much less often than it used to!  That's progress, baby. Listen to today's podcast if you're ready to conquer fear with simple tips. My interview with guest Jamie Winship transformed my life. Learn more about Jamie Winship at www.jamiewinship.com ______ ButcherBox  BLACK FRIDAY DEAL OF THE DAY! I love gifts, but the older I get, the more I just want experiences or food! If you want to give a gift that checks both boxes, act fast on this deal from Butcher Box. You get $40 off your membership and FREE STEAKS for a YEAR! As a bonus, you get to choose your own beef. In every box, you can pick two NY Strips, two Filet Mignon, or two Ribeyes. This deal is only valid from November 20th to December 2nd. This is a high-value gift that arrives every month! Again, free STEAK and $20 off your first and 2nd boxes ($40). Go to the link, www.butcherbox.com/enos, and use the code “enos” at checkout for your special deal! Enjoy! This podcast is for informational purposes only and none of the information should be construed as medical advice. Listeners should seek guidance from their own medical team before making any medical or lifestyle changes

The Break Room (WEDNESDAY 11/20/24) 6am Hour Includes 1) Another high end restaurant has opened up in Rochester and The Break Room wants to know who is keeping these places in business? 2) America's NEW team is...? 3) How much do your kid's grades matter if they don't plan on furthering their education?

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about Jake Paul v Mike Tyson, Trump, College Football, Friendsgiving, Queen of BBQ, Cook offs and Birthday party.  0-10 mins: Headlines Paul v Tyson: we talk about getting fooled again by Jake Paul thinking this would be a real fight.  Trump: we talk about the election results and what some people will do for votes and election stickers. NCAA Football:  We talk about the upcoming college football playoffs and what we would do different to fix it.   20-40 mins: BBQ Time Friendsgiving I host a friendsgiving party and smoke a turkey while the rest of the crew hooks it up with the sides.  I share my turkey joe tips.  Queen of BBQ: The Queen of BBQ gets married and we give a recap of this epic wedding. Cook off : We have our last cook off of the year and talk about our past experiences at this one. 30-45 mins: Bday Party San Diego Hiram has a weekend getaway in San Diego and rents an awesome Air BnBBday Party  Hiram tells us how he plans to spend  his upcoming birthday.  A bunch of joes that cook like pros!!!Melissa Bankard Farmer's Insurance Melissa Bankard - Farmers Insurance Agent in Richardson, TXWebsite/Shophttps://www.readysetbbq.com/Facebook Pagehttps://www.facebook.com/readysetbbqWebsite/Shophttps://www.readysetbbq.com/Website/Shophttps://www.readysetbbq.com/Website/Shophttps://www.readysetbbq.com/Facebook Pagehttps://www.facebook.com/readysetbbqWebsite/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbq

In Episode 32 of The Steak Lad Experience, I sat down with one of Melbourne's most recognised real estate agents, Matt Pillios.  A prominent figure in the Bayside area, Matt has an exceptional track record in the luxury market which has seen him awarded as the Number 1 agent within Victoria and 6th nationally.  Throughout our discussion we touched on the life changing moment that propelled him into real estate, the driving force behind the sacrifices he is willing to make on a daily basis, the characteristics of elite real estate agents, the importance of backing yourself and much more.  In my “real life”, I am a full time real estate agent so to sit down with someone like Matt at the stage I am at in my career was a real treat and hope anyone with an interest in business, goals, or mindset gets something valuable out of our discussion.  The Steak for this Podcast was supplied by the Char Char Char Butcher in Parkdale.  Socials  Matt Pillios - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The Steak Lad - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tik Tok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, & ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Watch This Episode on YouTube ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youtube/Pillios Contact Email - thesteaklad@gmail.com Linktree - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/thesteaklad⁠

fata

On today's Episode (Tuesday 1 of 2) of the Steak for Breakfast Podcast, we are covering:    The battle in the Senate heats up over President- Elect, Donald Trump's cabinet nominations - we'll bring you the latest from The Hill   The democrats and their media counterparts continue to ramp up the fake news narratives against the nominations of Matt Gaetz, Tulsi Gabbard, Pete Hegseth, Vivek Ramaswamy and Elon Musk. We'll bring the latest on who's pushing back the hardest in defense of Donald Trump's incoming admin picks    Guests: In Order of Appearance    All profile handles are for X (formerly Twitter)    Congresswoman Nancy Mace: (@RepNancyMace) U.S. Representative, SC-1   Website: http://mace.house.gov/   Josh Hammer: (@josh_hammer) Senior editor-at-Large, Newsweek; Host, The Josh Hammer Show   Website: https://www.newsweek.com/authors/josh-hammer   Podcast: https://podcasts.apple.com/us/podcast/the-josh-hammer-show/   Podcast: https://podcasts.apple.com/us/podcast/america-on-trial-with-josh-hammer/   Subscribe to the show and rate it, don't forget to leave a review on Apple Podcasts and Spotify. And find everything Steak for Breakfast at https://linktr.ee/steakforbreakfastpodcast Be sure to listen, like, follow and SHARE our Steak for Breakfast content!   Steak for Breakfast:    SUBSCRIBE on Apple Podcasts: https://podcasts.apple.com/us/podcast/steak-for-breakfast-podcast/id1498791684   SUBSCRIBE on Spotify: https://open.spotify.com/show/3MXIB2s8IWLoT4tnBMAH9n?si=izN0KShBSAytW5JBBsKEwQ   email the show: steakforbreakfastpodcast@protonmail.com    Steak for Substack: https://steakforbreakfastpodcast.substack.com   linktree: https://linktr.ee/steakforbreakfastpodcast   MyPillow: Promo Code: STEAK at checkout  Website: https://mystore.com/steak Website: https://www.mypillow.com/steak  Via the Phone: http://mypatriotcigars.com/usa/steak   Man Rubs Enter Promo Code: STEAK15 and save 15% https://manrubs.com   Beard Vet Coffee Enter Promo Code: STEAK and save 10%  https://www.beardvet.com/   BattleBorn Coffee Roasters enter promo code: STEAK and save 20% off your first order  https://www.battleborn.coffee   New Hope Wellness use this link or enter promo code: STEAK during intake for free consultation and $100 off your first order https://www.newhopewellness.com/steak Call: 1-800-527-2150

On today's (Tuesday 2 of 2) Episode of the Steak for Breakfast Podcast, we are covering:    The boys were back in town this weekend: and by the boys we mean Presidents Trump and the gang and by back in town we mean the Big Apple and Madison Square Garden where the President-Elect and friends took in UFC 309 and afterwards, made a late-night McDonald's run    As the democrats and the mainstream media continue to come to terms with the election results two weeks ago, we may see a shift in coverage so drastic that even MSNBC's Joe and Mika went down to Mar-a-Lago this week to kiss this ring    Guests: In Order of Appearance    All profile handles are for X (formerly Twitter)    Congressman Ralph Norman: (@RepRalphNorman) U.S. Representative, SC-5   Website: https://norman.house.gov/   Christina Bobb: (@christina_bobb) Attorney, Republican National Committee; Author, Marine, Former Trump 45 Admin. (DHS)   Website: https://www.gop.com   Book: Stealing Your Vote: The Inside Story of the 2020 Election and What It Means for 2024   Steak for Breakfast:    SUBSCRIBE on Apple Podcasts: https://podcasts.apple.com/us/podcast/steak-for-breakfast-podcast/id1498791684   SUBSCRIBE on Spotify: https://open.spotify.com/show/3MXIB2s8IWLoT4tnBMAH9n?si=izN0KShBSAytW5JBBsKEwQ   email the show: steakforbreakfastpodcast@protonmail.com    Steak for Substack: https://steakforbreakfastpodcast.substack.com   linktree: https://linktr.ee/steakforbreakfastpodcast   MyPillow: Promo Code: STEAK at checkout  Website: https://mystore.com/steak Website: https://www.mypillow.com/steak  Via the Phone: http://mypatriotcigars.com/usa/steak   Man Rubs Enter Promo Code: STEAK15 and save 15% https://manrubs.com   Beard Vet Coffee Enter Promo Code: STEAK and save 10%  https://www.beardvet.com/   BattleBorn Coffee Roasters enter promo code: STEAK and save 20% off your first order  https://www.battleborn.coffee   New Hope Wellness use this link or enter promo code: STEAK during intake for free consultation and $100 off your first order https://www.newhopewellness.com/steak Call: 1-800-527-2150  

Adam Fried has found his way back to Things That Are Blank this week to compete against Clint Givens in the first round of our Season Three Championship. These finals are terrific - hope you're ready for a great time! CARD 1 CLUE: East, West, and North CATEGORY: Famous Witches ANSWERS: Glinda, McGonagall, Hazel, Ursula, Samantha, Elphaba, Broom-Hilda CARD 2 CLUE: It Comes Before CCR CATEGORY: Foods at a BBQ ANSWERS: Chicken, Hamburgers, Hot Dog, Potato Salad, Steak, Ribs, Baked Beans CARD 3 CLUE: Not the Eddie Kind CATEGORY: Types of Currency ANSWERS: Dollar, Franc, Peso, Euro, Rupee, Mark, Pound CARD 4 CLUE: Moneybags CATEGORY: Things Associated with Monopoly ANSWERS: Free Parking, Jail, Water Works, Railroads, Houses, Mortgage, Bank CARD 5 CLUE: It's Not the Size that Counts CATEGORY: One Word TV Shows ANSWERS: Seinfeld, LOST, Cheers, Glee, Friends, Taxi, Survivor CARD 6 CLUE: You Don't Have 30 Minutes for This One CATEGORY: Pizza Toppings ANSWERS: Cheese, Pepper, Pepperoni, Pineapple, Mushroom, Onion, Anchovies

In this episode of the Divinely Uninspired podcast, the team starts with a Harry Potter joke before transitioning to the Community TV show. The podcast, hosted by Journey Church, features light-hearted banter between Paul, Penny, and Jeremy about health, gross wine pairings, and baseball. They delve into the World Series, Tyson vs. Paul fight, live streaming issues with Netflix, and Spirit Airlines' bankruptcy. The team also discusses community involvement, fashion trends like one-legged pants and teddy bear trousers, and the importance of building relationships both within and outside of the church. The episode concludes with reflections on creating a supportive church environment that positively impacts the broader community. 00:00 Opening Joke and Introductions 00:44 Discussing the TV Show Community 02:59 Baseball and the World Series 06:27 Rambo Movie Discussion 08:15 Mike Tyson vs. Jake Paul Fight 23:58 Airlines and Travel Experiences 27:29 The Watch List and Cameras Everywhere 27:49 Conferences and Solo Adventures 28:28 Making Friends Everywhere 30:33 Fashion Trends and One-Legged Trousers 30:56 Cookies and Tech Talk 35:55 Teddy Bear Pants and Fashion Critique 43:56 Community and Church Involvement 59:17 Concluding Thoughts and Announcements

Hi gang! Hope you're well! FMT are back with more hot podin' for your eyes and ears. Join Rich, Jeb, Dee and Steaky as they talk you through what's been going on in their virtual worlds. On this weeks episode, the gang take you all the way back to the crazy days of... um... 2022 actually. Football Manager PVP was booming. Everybody wanted to be involved. But by the end of FM 2023, the game mode had died a death. We ask the big question: why? We also discover how incredibly well balanced we are as people as we discuss FM superstitions and Steak brings a new triva round to the party. SPOILER: Rich doesn't do very well. VIVA LA FMT! Our links: linktr.ee/fmtpod

What are Adam and Dax - and Terminal - doing in NYC this week? And what do they need to build for it? Why is OCaml involved? Adam realizes he hasn't been using AI in regular life, watching YouTube to sort out trauma, and did we all waste our 20's?Want to carry on the conversation? Join us in Discord. Or send us an email at sliceoffalittlepieceofbacon@tomorrow.fm.Family Feud Game OverviewTanner LinsleyKent C. DoddsJSNation 2025React SummitKen WheelerWes Bos DeveloperScott Tolinski's HomepageCarson GrosschantasticLizTerminal Initial CommitOCamlSentryahrefsReScript LanguageUser ManagementJane StreetPodcast HostingMythical Kitchen RecipesReddit DiscussionsTopics:(00:33) - 3rd time's the Terminal charm (09:31) - What do we need to build for the thing? (24:19) - OCaml and Jane Street (29:19) - Dax explains steaks to Adam (37:00) - Do you ask AI in normal life? (46:42) - Where would you go on your first visit to NYC (49:33) - Watching YouTube to sort out trauma (51:25) - Did you waste your 20's?

Shannon Sharpe and Chad “Ochocinco” Johnson recap the best viral moments from the week. Top stories include Ocho learning how to pronounce “wagyu” steak, a woman cancels her wedding because she didn't get enough in monetary wedding gifts, only one of 40 monkeys that escaped from a research facility in South Carolina has been caught and much more!03:04 - Video goes viral of Lions fans on flight07:04 - Ocho learns how to pronounce wagyu15:19 - The Rock comes clean about behavior on set. But Unc and Ocho can relate.16:48 - A woman cancels her wedding because she didn't get enough in monetary wedding gifts25:40 - Shannon recaps the copyright infringement story36:07 - One escaped monkey has been captured, but there are 39 still on the loose(Timestamps may vary based on advertisements.)#Volume #ClubSee omnystudio.com/listener for privacy information.

On today's (Friday 2 of 2) Episode of the Steak for Breakfast Podcast, we are covering:    Tusli Gabbard, Matt Gaetz, Marco Rubio and RFK Jr. are all tapped to join the incoming Trump Administration in January, and the democrats are losing it over the nominations   Republican South Dakota Senator John Thune wins Senate Majority Leader for the upcoming session of Congress and we examine what the vote means for President-Elect Trump's cabinet nomination process    Guests: In Order of Appearance    All profile handles are for X (formerly Twitter)    Congressman Tom Tiffany: (@RepTiffany) U.S. Representative, WI-7   Website: http://tiffany.house.gov/   Congressman Troy Nehls: (@RepTroyNehls) U.S. Representative, TX-22    Website: http://nehls.house.gov/   Steak for Breakfast:    SUBSCRIBE on Apple Podcasts: https://podcasts.apple.com/us/podcast/steak-for-breakfast-podcast/id1498791684   SUBSCRIBE on Spotify: https://open.spotify.com/show/3MXIB2s8IWLoT4tnBMAH9n?si=izN0KShBSAytW5JBBsKEwQ   email the show: steakforbreakfastpodcast@protonmail.com    Steak for Substack: https://steakforbreakfastpodcast.substack.com   linktree: https://linktr.ee/steakforbreakfastpodcast   MyPillow: Promo Code: STEAK at checkout  Website: https://mystore.com/steak Website: https://www.mypillow.com/steak  Via the Phone: http://mypatriotcigars.com/usa/steak   Man Rubs Enter Promo Code: STEAK15 and save 15% https://manrubs.com   Beard Vet Coffee Enter Promo Code: STEAK and save 10%  https://www.beardvet.com/   BattleBorn Coffee Roasters enter promo code: STEAK and save 20% off your first order  https://www.battleborn.coffee   New Hope Wellness use this link or enter promo code: STEAK during intake for free consultation and $100 off your first order https://www.newhopewellness.com/steak Call: 1-800-527-2150

On today's Episode (Friday 1 of 2) of the Steak for Breakfast Podcast, we are covering:    Donald Trump nominates Army Vet and Veteran Advocate, Fox News' Pete Hegseth to be his Defense Secretary and Elon Musk and Vivek Ramaswamy are set to head D.O.G.E. with the intent of trimming the government fat   President-Elect, Donald Trump made a triumphant return to Washington D.C. on Wednesday meeting first with House Republicans before a face-to-face meeting with President Joe Biden    Guests: In Order of Appearance    All profile handles are for X (formerly Twitter)    Tom Homan: (@RealTomHoman) Incoming U.S. Border Czar; Former Acting ICE Director; Federal Agent     Congressman Eli Crane: (@RepEliCrane) U.S. Representative, AZ-2   Website: https://crane.house.gov/   Subscribe to the show and rate it, don't forget to leave a review on Apple Podcasts and Spotify. And find everything Steak for Breakfast at https://linktr.ee/steakforbreakfastpodcast Be sure to listen, like, follow and SHARE our Steak for Breakfast content!   Steak for Breakfast:    SUBSCRIBE on Apple Podcasts: https://podcasts.apple.com/us/podcast/steak-for-breakfast-podcast/id1498791684   SUBSCRIBE on Spotify: https://open.spotify.com/show/3MXIB2s8IWLoT4tnBMAH9n?si=izN0KShBSAytW5JBBsKEwQ   email the show: steakforbreakfastpodcast@protonmail.com    Steak for Substack: https://steakforbreakfastpodcast.substack.com   linktree: https://linktr.ee/steakforbreakfastpodcast   MyPillow: Promo Code: STEAK at checkout  Website: https://mystore.com/steak Website: https://www.mypillow.com/steak  Via the Phone: http://mypatriotcigars.com/usa/steak   Man Rubs Enter Promo Code: STEAK15 and save 15% https://manrubs.com   Beard Vet Coffee Enter Promo Code: STEAK and save 10%  https://www.beardvet.com/   BattleBorn Coffee Roasters enter promo code: STEAK and save 20% off your first order  https://www.battleborn.coffee   New Hope Wellness use this link or enter promo code: STEAK during intake for free consultation and $100 off your first order https://www.newhopewellness.com/steak Call: 1-800-527-2150    

In this episode, the guys put their steak skills to the ultimate test! They grilled up their best cuts and compared them to a high-end restaurant steak to see who comes out on top. Did their homemade creations hold their own, or does the restaurant reign supreme?   https://waltons.com/ | https://www.meatgistics.com

In this episode, the guys put their steak skills to the ultimate test! They grilled up their best cuts and compared them to a high-end restaurant steak to see who comes out on top. Did their homemade creations hold their own, or does the restaurant reign supreme?   https://waltons.com/ | https://www.meatgistics.com

Steak and Sandra get into the latest sports news and headlines and share their thoughts on Saquon Barkley's performance in the Eagles win over the Commanders as he finished with 198 yards from scrimmage and two touchdowns as Steak dubs his signing to Philadelphia as one of the best offseason acquisitions this past summer. They then share some brief thoughts on the Falcons matchup with the Broncos on Sunday as they both agree the Falcons will be facing a big test in Denver.

In hour two Steak and Sandra react to some of the teams favored for weekend

Steak and Sandra are joined by Dr. Arnold Mellits who share some thoughts on the Falcons and why he believes there should not be too much concern about their loss to the Saints and why he believes they are going to have to ensure they contain Bo Nix, as he notes the Falcons' struggles against mobile quarterbacks.

Steak and Sandra get into the latest college football headlines including reports that there may be a blackout in Athens however state that per sources, Georgia will not wear the black jerseys when they play Tennessee on Friday. As the conversation continues, they both agree that the least of Kirby Smart's concerns will be what uniform the Dawgs are wearing as they CFP hopes are on the line.

Steak and Sandra discuss why they believe they Falcons will still be a 10 win team and make the playoffs

Steak shares his thoughts on why he believes a Georgia Tech win over Georgia this season is more possible than believed at the start of the season

In hour one Steak and Sandra react to the latest sports news and headlines

(0:00) Chris tells us the strange things Big F*cker Phil has been up to.(6:35) TNF: Commanders at Eagles(11:35) SUNDAY EARLY: Packers at Bears(14:40) Jaguars at Lions(17:55) Raiders at Dolphins(22:25) Rams at Patriots(26:15) Browns at Saints(29:10) Colts at Jets(32:40) Ravens at Steelers(37:05) Vikings at Titans(40:50) SUNDAY LATE: Falcons at Broncos(43:10) Seahawks at 49ers(45:40) Chiefs at Bills(51:45) SNF: Bengals at Chargers(54:20) MNF: Texans at Cowboys(55:45) Best Bets & Folsom Prison Blues

(0:00) Chris tells us the strange things Big F*cker Phil has been up to.(6:35) TNF: Commanders at Eagles(11:35) SUNDAY EARLY: Packers at Bears(14:40) Jaguars at Lions(17:55) Raiders at Dolphins(22:25) Rams at Patriots(26:15) Browns at Saints(29:10) Colts at Jets(32:40) Ravens at Steelers(37:05) Vikings at Titans(40:50) SUNDAY LATE: Falcons at Broncos(43:10) Seahawks at 49ers(45:40) Chiefs at Bills(51:45) SNF: Bengals at Chargers(54:20) MNF: Texans at Cowboys(55:45) Best Bets & Folsom Prison Blues

Philly podcaster Trenae Nuri from City Cast Philly joins the Mission to celebrate young Denzel and the unique version of a Philly staple offered by Jim's Steaks. Additionally, she assists the Men of Micheaux in creating the next great Philly statue and encourages a positive review of the 2007 film Pride from Guess Who? Rate & Review The Mission on Apple Email  micheauxmission@gmail.com Follow The Mission on Instagram Subscribe to the Mission on YouTube  Get your Micheaux Mission SWAG from TeePublic We are a proud member of The Podglomerate - we make podcasts work! Learn more about your ad choices. Visit megaphone.fm/adchoices

Founder and CEO of Chunk Foods, Amos Golan, talks about the demand and success of thick, juicy, plant-based steaks and the global outlook for foodservice on today's Plant-based Business Hour with Elysabeth Alfano.  Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

Founder and CEO of Chunk Foods, Amos Golan, talks about the demand and success of thick, juicy, plant-based steaks and the global outlook for foodservice on today's Plantbased Business Hour with Elysabeth Alfano. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

The CEO of Delta Airlines joined The Steakhouse in studio for the entire second hour of the show. Steak and Ed discussed the ever-evolving nature of the airline industry and the impact it has, both on this city and the world, before getting into some sports discussion in their second segment. Bastian also discussed the development of the next generation of airplanes that they're set to unveil in the coming months.

Ed Bastian, the CEO of Delta Airlines, joined The Steakhouse in studio for the entire second hour of the show. In their first segment, Steak and Ed discussed the ever-evolving nature of the airline industry and the impact it has, both on this city and the world.

Greg improved anxiety, depression, energy, bathroom issues, stomach pain, and joint pain on a carnivore diet. Timestamps: 00:00 Trailer. 00:57 Introduction. 04:04 Healthier options. 06:40 Overwhelmed with emotions. 09:23 Family history of heart attacks. 12:49 Steak. 17:01 Eating beef daily. 18:33 Dietary adjustments. 22:23 Overcoming struggles. 24:44 Occasional knee and shoulder pain. 26:28 Confidence improved; speech clarity and memory enhanced. 29:01 Difference between grass-fed and grain-finished beef. 34:28 Chiropractors, doctors adopting carnivorous diet. 37:22 Rowing and weightlifting. 40:06 Where to find Greg. See open positions at Revero: https://jobs.lever.co/Revero/ Join Carnivore Diet for a free 30 day trial: https://carnivore.diet/join/ Carnivore Shirts: https://merch.carnivore.diet Subscribe to our Newsletter: https://carnivore.diet/subscribe/ . ‪#revero #shawnbaker #Carnivorediet #MeatHeals #HealthCreation   #humanfood #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree  ‪

IG Reels 23:22-24:50 & 0:52-2:25 & 18:16-19:16

Steak Shapiro joined The Morning Shift for Steaktips and they discussed who the best pass rusher duos of all time are. They also re-visited the decision that the Falcons made to not draft Jared Verse in the NFL Draft last spring.

Steak and Sandra get into the latest sports news and headlines as they share thoughts on the State Farm Champions Classic featuring Duke vs Kentucky and Kansas vs Michigan State and Steak noting how the atmosphere for the college game differs from the NBA with fans being more engaged without the bells and whistles that are seen throughout NBA games. They also share brief thoughts on the Hawks win over the Celtics to kick off the NBA Cup as Steak believes the future of the NBA was ono display as Dyson Daniels and Jalen Johnson carried the Hawks to victory without Trae Young.

In hour one Steak and Sandra get into the latest sports news and headlines

In hour two Steak and Sandra share thoughts on the upcoming Mike Tyson and Jake Paul fight and other top sports headlines

Steak and Sandra get into a brief conversation on the Hawks as they react to their win over the Celtics in the first NBA Cup game, doing so without Trae Young. While they both praise the Hawks' performance overall as team, they both agree seeing Dyson Daniels have the best game of the season with Jalen Johnson continuing to play at a high level, gives a lot of optimism for the future of the Hawks with Zaccharie Risacher in the fold as well.

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.

On today's Episode (Tuesday 1 of 2) of the Steak for Breakfast Podcast, we are covering:    We provide a recap of the Left's most epic meltdowns this week and following the results of the 2024 Presidential Election    As both the House and Senate at set to reconvene up on Capitol Hill, we bring you the latest regarding moves within congressional leadership including the incoming Senate Majority Leader vote scheduled for Wednesday    Guests: In Order of Appearance    All profile handles are for X (formerly Twitter)    Roger Stone: (@RogerJStoneJr) Political Icon; NYT best-selling author; Show Host; Insider    Substack: https://www.stonecoldtruth.com/   Rumble: https://rumble.com/c/RogerStone   Sunday Show: https://wabcradio.com/podcast/roger-stone-on-wabc-radio/   Congressman Pat Fallon: (@RepPatFallon) U.S. Representative, TX-4   Website: https://fallon.house.gov/   Subscribe to the show and rate it, don't forget to leave a review on Apple Podcasts and Spotify. And find everything Steak for Breakfast at https://linktr.ee/steakforbreakfastpodcast Be sure to listen, like, follow and SHARE our Steak for Breakfast content!   Steak for Breakfast:    SUBSCRIBE on Apple Podcasts: https://podcasts.apple.com/us/podcast/steak-for-breakfast-podcast/id1498791684   SUBSCRIBE on Spotify: https://open.spotify.com/show/3MXIB2s8IWLoT4tnBMAH9n?si=izN0KShBSAytW5JBBsKEwQ   email the show: steakforbreakfastpodcast@protonmail.com    Steak for Substack: https://steakforbreakfastpodcast.substack.com   linktree: https://linktr.ee/steakforbreakfastpodcast   MyPillow: Promo Code: STEAK at checkout  Website: https://mystore.com/steak Website: https://www.mypillow.com/steak  Via the Phone: http://mypatriotcigars.com/usa/steak   Man Rubs Enter Promo Code: STEAK15 and save 15% https://manrubs.com   Beard Vet Coffee Enter Promo Code: STEAK and save 10%  https://www.beardvet.com/   BattleBorn Coffee Roasters enter promo code: STEAK and save 20% off your first order  https://www.battleborn.coffee   New Hope Wellness use this link or enter promo code: STEAK during intake for free consultation and $100 off your first order https://www.newhopewellness.com/steak Call: 1-800-527-2150  

On today's (Tuesday 2 of 2) Episode of the Steak for Breakfast Podcast, we are covering:    As Donald Trump continues to announce and appoint potential members of his incoming administration, we track the latest hires including Elise Stefanik, Lee Zeldin, Stephen Miller, Mike Huckabee, Mike Waltz and more    The U.S. Southern Border will have an actual Border Czar under the incoming Trump administration and who better to fill the position than former ICE Director, Tom Homan   Guests: In Order of Appearance    All profile handles are for X (formerly Twitter)    Congressman Andy Biggs: (@RepAndyBiggsAZ) U.S. Representative, AZ-5   Website: http://biggs.house.gov/   Jesse Binnall: (@jbinnall) Founder, The Binnall Law Group; Constitutional Attorney    Website: https://www.binnall.com/   Steak for Breakfast:    SUBSCRIBE on Apple Podcasts: https://podcasts.apple.com/us/podcast/steak-for-breakfast-podcast/id1498791684   SUBSCRIBE on Spotify: https://open.spotify.com/show/3MXIB2s8IWLoT4tnBMAH9n?si=izN0KShBSAytW5JBBsKEwQ   email the show: steakforbreakfastpodcast@protonmail.com    Steak for Substack: https://steakforbreakfastpodcast.substack.com   linktree: https://linktr.ee/steakforbreakfastpodcast   MyPillow: Promo Code: STEAK at checkout  Website: https://mystore.com/steak Website: https://www.mypillow.com/steak  Via the Phone: http://mypatriotcigars.com/usa/steak   Man Rubs Enter Promo Code: STEAK15 and save 15% https://manrubs.com   Beard Vet Coffee Enter Promo Code: STEAK and save 10%  https://www.beardvet.com/   BattleBorn Coffee Roasters enter promo code: STEAK and save 20% off your first order  https://www.battleborn.coffee   New Hope Wellness use this link or enter promo code: STEAK during intake for free consultation and $100 off your first order https://www.newhopewellness.com/steak Call: 1-800-527-2150

You may know Joel McHale from his star turns on beloved shows like Community, The Soup, or Animal Control, his standup special Live From Pyongyang, or as host of House of Villains and Crime Scene Kitchen. Chefs know him from their nightmares — or rather as the menacing chef David Fields on The Bear. He's also a very talented cook, especially in the realm of meat. McHale joined Tinfoil Swans to talk about working at a coffee stand in his teens, crappy tippers, what he thinks about men who don't do their part in the kitchen, why Robert Smith of The Cure is a genius, and what a joy it was to terrorize Carmy on The Bear. Learn more about your ad choices. Visit podcastchoices.com/adchoices