WEBVTT

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<v Speaker 1>Another restaurant that not only is one of Bob's favorites,

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<v Speaker 1>but is one of mine. It is actually a gem

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<v Speaker 1>in southern California and here in Los Angeles and bird Bank.

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<v Speaker 1>Smokehouse nineteen forty six they came aboard. You can find

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<v Speaker 1>that even in the name of their website Smokehouse nineteen

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<v Speaker 1>forty six dot com. Smokehouse nineteen forty six dot com.

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<v Speaker 1>The food there is wonderful, their drink program wonderful. Bob

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<v Speaker 1>and I were talking about how they still serve many

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<v Speaker 1>cocktails sidecar style like their martinis. So you get a

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<v Speaker 1>little little carafe on the side. It's served over ice.

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<v Speaker 1>And you're not a drinking man these days, but back

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<v Speaker 1>in the day you used to have a couple of

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<v Speaker 1>pops during lunch.

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<v Speaker 2>Yeah. I always thought the nice saying was you get

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<v Speaker 2>part part way down on the first martini and then

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<v Speaker 2>it's like, oh, I have a fresh one without having

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<v Speaker 2>to order it. You know it's right there and it's I.

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<v Speaker 1>So Hector was nice enough from the Smokehouse. I know

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<v Speaker 1>they're very busy on Saturdays and Sundays. Of course, they

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<v Speaker 1>have an amazing brunch. It is absolutely one of the

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<v Speaker 1>most phenomenal brunches in the Southland and it is at

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<v Speaker 1>the top of the list of where I go when

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<v Speaker 1>I want a fabulous brunch. But he was kind enough

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<v Speaker 1>to come in. How's everything going over there at the

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<v Speaker 1>Smokehouse sector? Get up on that mike, will you please?

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<v Speaker 2>Brother?

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<v Speaker 3>Thankfully, we are busier than ever.

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<v Speaker 4>You know, we're built by a community and we have

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<v Speaker 4>the support of the community, and we're so graceful that

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<v Speaker 4>we still have the support of all you guys, you know,

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<v Speaker 4>the media, people that live around the area.

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<v Speaker 3>But Small House been there since nineteen forty six.

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<v Speaker 4>We're going for seventy nine years, stronger than ever and

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<v Speaker 4>happy to be there, happy to be here with you guys.

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<v Speaker 1>Well, it was very kind. I know that saturdays are busy,

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<v Speaker 1>and the fact that you came not only to come

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<v Speaker 1>on the four report and share such amazing food. Tell

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<v Speaker 1>us some of the things that you brought to help

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<v Speaker 1>celebrate Bob Girl.

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<v Speaker 3>Well today we brought one of his favorite things.

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<v Speaker 4>We have baby back of raves, we have barbecue chicken,

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<v Speaker 4>tried to Caesar salad and our world family is a

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<v Speaker 4>Guardi cheese bread.

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<v Speaker 1>Oh my gosh, that garlic cheese bread.

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<v Speaker 5>Is that carrot cake over there, cheeseca.

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<v Speaker 2>Right, I tell you no, this show's got perks.

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<v Speaker 1>Brother, it's uh you come back next week, just keep

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<v Speaker 1>coming back.

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<v Speaker 5>And you're like, oh, oh yeah, I'm already a large man.

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<v Speaker 5>I don't need to be a.

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<v Speaker 1>Large Oh brother, Yeah, you and I could be brothers.

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<v Speaker 1>But what a wonderful setup. Now this cheese bread bob.

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<v Speaker 1>That was the first thing I noticed. You reached for you,

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<v Speaker 1>so I get popped out.

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<v Speaker 2>I couldn't wait. I had to reach off of there

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<v Speaker 2>and grab a piece of that. Yeah, right off the map.

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<v Speaker 1>There's something I've tried duplicating it and making it at home.

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<v Speaker 4>You just can't can I try? I did the same

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<v Speaker 4>thing when we start working. Well, there's something on these

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<v Speaker 4>on these cheesebrend and let me try it because I

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<v Speaker 4>love to cook.

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<v Speaker 3>Yeah, and I just couldn't get it.

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<v Speaker 5>But you know the secret recipe? Though you know the recipe,

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<v Speaker 5>but they don't tell us. I don't want to know.

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<v Speaker 2>Here's the Oh.

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<v Speaker 1>I try that all the time. I go what was

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<v Speaker 1>the secret recipe?

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<v Speaker 2>Again?

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<v Speaker 1>And they go, oh, what are you trying to? I

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<v Speaker 1>try and get it out of people all the time.

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<v Speaker 1>But it the heritage and the history is part of

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<v Speaker 1>the magic too. Has that warm feel when you go

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<v Speaker 1>in there. The service is warm and friendly, the food

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<v Speaker 1>is always on point, and the the buffet style on

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<v Speaker 1>Saturdays and Sundays for it's just Sundays, right, just Sundays

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<v Speaker 1>for the brunch is You're just never You're not going

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<v Speaker 1>to find a brunch like that.

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<v Speaker 2>It just.

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<v Speaker 1>Yeah, bottomless. Mimses Oh a friend of mine, she's an actress,

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<v Speaker 1>and she and I would I worked on Sunday mornings

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<v Speaker 1>and I and we meet there after I got off

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<v Speaker 1>the air and we would plow through. They started just

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<v Speaker 1>bringing the bottles of the orange juice that we would

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<v Speaker 1>just eat all day.

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<v Speaker 2>Do you know I've been eating at the Smokehouse for

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<v Speaker 2>seventy seven years. Wow, seventy seven years. I started when

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<v Speaker 2>I was in the eleventh grade.

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<v Speaker 5>Wow.

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<v Speaker 2>And by the time nineteen fifty five came along, every

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<v Speaker 2>salesman wanted to sell a product for the things I

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<v Speaker 2>designed for Disneyland, they'd always take me for my free lunch,

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<v Speaker 2>the salesman's lunch to the Smokehouse. I have probably had

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<v Speaker 2>a record number of free lunches at the Smokehouse all

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<v Speaker 2>the Disney years because they're whining you. They might only

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<v Speaker 2>sell us ten parts for something, but I'd get the

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<v Speaker 2>full lunch as if we were buying a thousand somethings

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<v Speaker 2>from four. Because it was Disney, all the car dealers come.

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<v Speaker 2>We bought a out of car parts, you know, to

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<v Speaker 2>make make rides I worked on. So the Smokehouse has

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<v Speaker 2>been like my sort of Disney cafeteria home because it's

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<v Speaker 2>such a regular.

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<v Speaker 5>Oh that's awesome. Well there's a documentary in that place alone.

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<v Speaker 5>Oh yeah, that restaurant has had just Hollywood history alone.

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<v Speaker 5>That used to be the hangout for anybody who worked

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<v Speaker 5>at Warner Brothers. Oh yeah, I still see when they wrap,

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<v Speaker 5>they would come over and have a drink.

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<v Speaker 2>You know.

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<v Speaker 1>Er when it was shot there, Clooney would come over.

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<v Speaker 1>I remember all that. Well, we'll come back. We'll talk

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<v Speaker 1>more about the Smokehouse and again. Smokehouse nineteen forty six

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<v Speaker 1>dot com. Smokehouse nineteen forty six dot com. We'll be

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<v Speaker 1>back with more. So go nowhere. This is KFI heard

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<v Speaker 1>everywhere on the iHeartRadio. Appen to have Hector from the

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<v Speaker 1>last name of Rocha. Yeah, they're at It's such a

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<v Speaker 1>classic place that the Smokehouse is your classic steakhouse style

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<v Speaker 1>old school. So many people have gone through there. It's

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<v Speaker 1>been there, been around since nineteen forty six. You can

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<v Speaker 1>find out more at smoke House nineteen forty six dot

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<v Speaker 1>com and see you know the food that we're talking about,

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<v Speaker 1>world renowned cheese bread. Our buddy Tim Conway Junior lives

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<v Speaker 1>here in Burbank. He goes there all the time and

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<v Speaker 1>he gets just the bread sometimes, you know, and it's

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<v Speaker 1>just a special place. You brought so much representative food,

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<v Speaker 1>some of Bobgerr's favorite. Bob is my guest for the

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<v Speaker 1>entirety of the show today. Bob Gerr, legendary imagineer at

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<v Speaker 1>Disney and Beyond. A new documentary that he has put

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<v Speaker 1>his seal of approval on and been a part of

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<v Speaker 1>is bobger Living by Design. Bobger Living by Design six

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<v Speaker 1>is the premiere in Glendale at the Alex Theater. You

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<v Speaker 1>can go to the Alex dot com for tickets, scroll

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<v Speaker 1>down see Bob smiling face and get tickets. I will

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<v Speaker 1>be there that night. I'd love to see you there.

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<v Speaker 1>I would love for you to meet Bob and to

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<v Speaker 1>see this film and the gentleman that put it together.

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<v Speaker 1>Two of my guests Ernie and Frank today. But also

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<v Speaker 1>if you buy a ticket and you go, you can

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<v Speaker 1>go to the will call table and say you heard

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<v Speaker 1>about it on KFI and they will give you a

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<v Speaker 1>special commemorative pen lapel pen. Then other people will have

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<v Speaker 1>to buy that night. So that's our way of saying

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<v Speaker 1>thank you. VIP tickets are already sold out, so I

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<v Speaker 1>would encourage you to get on it and go to

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<v Speaker 1>the alex dot com to get your tickets and I

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<v Speaker 1>will see you on the twenty sixth.

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<v Speaker 2>Hector.

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<v Speaker 1>Being at such a legendary restaurant like the Smokehouse just

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<v Speaker 1>down the road here in Burbank, obviously across from Warner Brothers,

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<v Speaker 1>you see a lot of celebrities come in. What do

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<v Speaker 1>you hear over and over from here everyday folks like

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<v Speaker 1>myself to celebrities that they love about the Smokehouse, that.

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<v Speaker 4>It hasn't changed, it has like the classic old play

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<v Speaker 4>is that everybody loves from the They say that it's

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<v Speaker 4>they remember when they were little kids.

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<v Speaker 3>They will come to the small house.

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<v Speaker 4>It's still the same feeling when they're going now with

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<v Speaker 4>their grandkids.

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<v Speaker 2>Is that true to you, Bob? Is it the same

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<v Speaker 2>after eating there for seventy seven years. Yes, yes, it is. Yeah,

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<v Speaker 2>it's sort of like I'm going to somebody's den. It

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<v Speaker 2>happen has a big bar. Yeah, if you keep walking,

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<v Speaker 2>if you turn right, you got a big dining room.

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<v Speaker 2>And then they also found out they've got them. It's

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<v Speaker 2>not like a secret room up in the attic, so

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<v Speaker 2>to speak, where we did a lot of Disney luncheons

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<v Speaker 2>up there.

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<v Speaker 1>Oh yeah, I didn't even know about it.

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<v Speaker 2>You mentioned it. Yeah, Well, it's because we never went

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<v Speaker 2>there unless the whole bunch of people got fired. And

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<v Speaker 2>then we'd go up there and we'd ask the whole

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<v Speaker 2>full room. We got the whole room at lunchtime, and

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<v Speaker 2>then I think we drank till three or four in

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<v Speaker 2>the morning. In the afternoon, Well, was it hard to

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<v Speaker 2>fire people?

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<v Speaker 1>I mean, it always is, I get, but from Disney

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<v Speaker 1>was it was? Well not a fan of firing.

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<v Speaker 2>Or no, it's you got to remember the theme park

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<v Speaker 2>industry is a series of projects one after another, and

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<v Speaker 2>there's a gap between when you finish one and you

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<v Speaker 2>decide to do the next. So you have this big

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<v Speaker 2>valley of nothing going on, and you can't retain an

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<v Speaker 2>extra hundred people and everybody expected. Every company that I've

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<v Speaker 2>been associated with, you always gott to grit your teeth

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<v Speaker 2>and say, well, they finished this big installation. It runs

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<v Speaker 2>now all the designers over period a couple of weeks,

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<v Speaker 2>they're all going to be finished. But the advantages like

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<v Speaker 2>Universal would say the same thing we would say at Disney,

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<v Speaker 2>well we got to let one hundred people go, but

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<v Speaker 2>we're going to have some keepers. Yeah. This meant you

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<v Speaker 2>have literally been working for a year or two with

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<v Speaker 2>some people, and the really ones that are sharp. You

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<v Speaker 2>make a mental note that when the time comes, well

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<v Speaker 2>everybody goes except them. Gotcha. Over a number of years

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<v Speaker 2>you built a big team of super people that.

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<v Speaker 1>Way, I imagine It's it's rough, I get it, But

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<v Speaker 1>I imagine Hector. When it comes to the food, what's

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<v Speaker 1>the most I think I have my idea. What is

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<v Speaker 1>the most purchased food item at the Smokehouse? The prime rib? Yeah, oh,

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<v Speaker 1>that prime rab. That is just I mean a good

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<v Speaker 1>prime rim is like nothing else. You have people coming

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<v Speaker 1>in and you know for years celebrating their anniversaries and

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<v Speaker 1>things like that there that you just know the minute

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<v Speaker 1>you see them walk in.

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<v Speaker 4>You have we still have the Disney family coming. Oh yeah, yeah,

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<v Speaker 4>so he's been generations.

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<v Speaker 1>Wow, that's so great. It it really is one of

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<v Speaker 1>those gems that that I was so glad that you

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<v Speaker 1>guys were able under tough times like uh covid uh

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<v Speaker 1>to batten down the hatches and remain because it's not

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<v Speaker 1>like this stuff is easy to do, switch and pivot

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<v Speaker 1>to delivery. So but you guys managed to do that,

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<v Speaker 1>and you say that you're thriving and things are great

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<v Speaker 1>right now. I love hearing that.

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<v Speaker 4>And then thank you to the like I said before,

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<v Speaker 4>thanks to the community.

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<v Speaker 3>We're stealed.

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<v Speaker 1>Wow that you that you have to do that. We

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<v Speaker 1>talked about this on the fork Port all the time.

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<v Speaker 1>If you don't celebrate and go out and enjoy these

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<v Speaker 1>places and get off your butt and actually go in

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<v Speaker 1>them to eat, they go away. You know that it

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<v Speaker 1>is on all of us to go and continue to

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<v Speaker 1>go to places like the Smoke Out Smokehouse nineteen forty

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<v Speaker 1>six dot com. Smoke House nineteen forty six dot com.

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<v Speaker 1>I will tell you what a great place to go

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<v Speaker 1>on Sunday brunch. It is worth every cent. It is

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<v Speaker 1>one of the best brunches, one of the best buffet

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<v Speaker 1>style anything I've ever had, and that's in and out

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<v Speaker 1>of the country, and it's just great. I've brought my

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<v Speaker 1>family there many, many times, even on Easter or Mother's

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<v Speaker 1>Day or any of these things. It's great, but you

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<v Speaker 1>got to get in on it early, Hector, thanks for

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<v Speaker 1>taking the time. I know saturdays are quite busy and

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<v Speaker 1>weekends are busy, and I appreciate you taking the time.

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<v Speaker 5>To come in.

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<v Speaker 3>Oh, it's a pleasure for us to be here and.

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<v Speaker 1>To celebrate Bob Gerr and bring all this great food.

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<v Speaker 1>Look he's smiling.

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<v Speaker 2>Yeah, he goes.

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<v Speaker 1>He leaned over during the break and he goes, I

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<v Speaker 1>can smell the barbecue sauce from here.

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<v Speaker 5>But night.

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<v Speaker 1>Nice to see you, my friend, and thanks for taking

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<v Speaker 1>the time to come in. It's the four report on

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<v Speaker 1>Neil Sirvadrix
