WEBVTT

1
00:00:00.120 --> 00:00:06.679
<v Speaker 1>Amazing chef and radio show host and author and Samolier

2
00:00:06.839 --> 00:00:09.560
<v Speaker 1>and all these other crazy things. Chef Jamie Gwen, welcome

3
00:00:09.599 --> 00:00:10.320
<v Speaker 1>to the Fork Report.

4
00:00:11.480 --> 00:00:12.039
<v Speaker 2>That's enough.

5
00:00:12.119 --> 00:00:13.240
<v Speaker 3>Thank you please.

6
00:00:13.279 --> 00:00:14.960
<v Speaker 1>I wasn't going to read the whole list. We only

7
00:00:15.000 --> 00:00:16.239
<v Speaker 1>got a couple of segments.

8
00:00:16.679 --> 00:00:21.719
<v Speaker 2>It's a pretty impressive bio. I wrote for myself. Way

9
00:00:21.760 --> 00:00:24.519
<v Speaker 2>to do it, I did. I'm very glad to talk

10
00:00:24.559 --> 00:00:27.960
<v Speaker 2>to you, friend. I'll take friends that I find honored

11
00:00:28.079 --> 00:00:30.839
<v Speaker 2>and flattering. So thank you, Neil, Thank you for having

12
00:00:30.879 --> 00:00:34.079
<v Speaker 2>me with you. I'm with you. By the way, we

13
00:00:34.119 --> 00:00:36.640
<v Speaker 2>have got to support our communities right now. We have

14
00:00:36.759 --> 00:00:39.840
<v Speaker 2>to go out and eat. We have to experience new

15
00:00:39.920 --> 00:00:45.159
<v Speaker 2>chefs and support multiple cuisines and expand our palettes. It

16
00:00:45.280 --> 00:00:46.520
<v Speaker 2>is imperative.

17
00:00:46.920 --> 00:00:49.240
<v Speaker 1>Yeah, and that makes us. You know, we learn about

18
00:00:49.240 --> 00:00:54.119
<v Speaker 1>ourselves as we grow up. We turn away from you know,

19
00:00:54.840 --> 00:00:58.240
<v Speaker 1>pizza and mac and cheese and not far away do

20
00:00:58.320 --> 00:01:01.200
<v Speaker 1>we turn, But we learned about other things. And you

21
00:01:01.240 --> 00:01:05.000
<v Speaker 1>have an event coming up this month, and I've seen

22
00:01:05.040 --> 00:01:07.359
<v Speaker 1>you at Ben had your food at many many events.

23
00:01:07.480 --> 00:01:09.519
<v Speaker 1>Are they still fun to do? Are they still fun

24
00:01:09.560 --> 00:01:10.920
<v Speaker 1>to represent and be a part of?

25
00:01:12.840 --> 00:01:15.799
<v Speaker 2>They are totally fabulously fun to do and I will

26
00:01:15.799 --> 00:01:17.560
<v Speaker 2>tell you of all the wonderful things you and I

27
00:01:17.640 --> 00:01:24.280
<v Speaker 2>get to do my one on one experiences with other

28
00:01:24.439 --> 00:01:28.560
<v Speaker 2>food lovers and great cooks and listeners and TV watchers,

29
00:01:28.599 --> 00:01:31.319
<v Speaker 2>because like you, I've had the privilege to be on

30
00:01:31.359 --> 00:01:34.120
<v Speaker 2>TV and the radio for a really long time sharing

31
00:01:34.159 --> 00:01:39.400
<v Speaker 2>my passion. That interaction is such a high for me,

32
00:01:40.040 --> 00:01:43.200
<v Speaker 2>like Palm Desert Food and Wine Asden Food and Wine,

33
00:01:43.280 --> 00:01:47.519
<v Speaker 2>South Speech like I love the interpersonal connections. I love

34
00:01:47.560 --> 00:01:51.079
<v Speaker 2>the camaraderie that I have with my chef friends like you,

35
00:01:51.680 --> 00:01:53.799
<v Speaker 2>and I know you love it too. So yes, I

36
00:01:53.840 --> 00:01:57.879
<v Speaker 2>am the crazy person that thought, oh I should do this.

37
00:01:58.599 --> 00:02:01.000
<v Speaker 2>And there is backstory too. I hear the same thing

38
00:02:01.040 --> 00:02:03.359
<v Speaker 2>that you hear. So we had a pandemic. I had

39
00:02:03.400 --> 00:02:06.959
<v Speaker 2>a baby eleven years prior to the pandemic. Yes, as

40
00:02:07.000 --> 00:02:09.639
<v Speaker 2>you know, my child is not at the Palette place

41
00:02:09.719 --> 00:02:13.840
<v Speaker 2>where he is a beach thought beyond mac and cheese

42
00:02:13.960 --> 00:02:17.919
<v Speaker 2>and chicken pember But I'm sure he'll get there, and

43
00:02:18.280 --> 00:02:22.159
<v Speaker 2>even though his mommy is a chef. Right. But I mean,

44
00:02:22.199 --> 00:02:25.319
<v Speaker 2>I was locked up for two years by choice, and

45
00:02:25.360 --> 00:02:28.960
<v Speaker 2>when I started venturing out. I have the absolute blessing

46
00:02:28.960 --> 00:02:32.639
<v Speaker 2>of living in paradise in Newport Beach, and my friends

47
00:02:32.840 --> 00:02:37.280
<v Speaker 2>were all whining that they really missed Newport Beach food

48
00:02:37.319 --> 00:02:40.520
<v Speaker 2>and wine, and I think we all did start to

49
00:02:40.680 --> 00:02:46.960
<v Speaker 2>miss those events, experiences, new flavors, camaraderie, like all the

50
00:02:47.000 --> 00:02:50.000
<v Speaker 2>things we're talking about. And I think I had one

51
00:02:50.080 --> 00:02:53.960
<v Speaker 2>too many martinis that night, so don't do that. Because

52
00:02:54.319 --> 00:02:58.280
<v Speaker 2>I yielded to the peer pressure, because they said, well, Jamie,

53
00:02:58.319 --> 00:03:01.280
<v Speaker 2>you should bring it back. They're your friends, why not.

54
00:03:01.639 --> 00:03:05.240
<v Speaker 2>The chef's all you know all these years, and Food

55
00:03:05.319 --> 00:03:08.520
<v Speaker 2>Network and HSN, et cetera. And I threw my hands

56
00:03:08.520 --> 00:03:11.240
<v Speaker 2>in the air and said, fine, well, mind you. It's

57
00:03:11.280 --> 00:03:16.159
<v Speaker 2>a beast, but it will be the most glorious, curated,

58
00:03:16.400 --> 00:03:21.199
<v Speaker 2>gastronomic experience that Orange County has ever seen it. If

59
00:03:21.199 --> 00:03:23.560
<v Speaker 2>it doesn't give us a heart attack, I have the

60
00:03:24.159 --> 00:03:28.960
<v Speaker 2>absolute blessing as well. My best girlfriend from childhood is

61
00:03:29.000 --> 00:03:32.280
<v Speaker 2>the top event planner, one of them, a celebrity chef,

62
00:03:32.360 --> 00:03:34.639
<v Speaker 2>a celebrity event planner in LA. Her name is Nicole

63
00:03:34.719 --> 00:03:37.319
<v Speaker 2>Hirsty and you know her friend million dollar listing in

64
00:03:37.479 --> 00:03:39.759
<v Speaker 2>house slides of Beverly Hills. So when I called her

65
00:03:39.759 --> 00:03:42.039
<v Speaker 2>and said, guess what we were doing? She's my best friend,

66
00:03:42.120 --> 00:03:45.800
<v Speaker 2>Like she had no out at all. I was like, say,

67
00:03:45.919 --> 00:03:49.560
<v Speaker 2>will be yeah right. So we created Relish and it

68
00:03:49.680 --> 00:03:52.080
<v Speaker 2>is almost two years in the making and it is

69
00:03:52.159 --> 00:03:58.800
<v Speaker 2>our inaugural year, and it will be a truly delicious

70
00:03:59.479 --> 00:04:06.360
<v Speaker 2>weekend long gastronomic experience of twelve events, from masterclasses to

71
00:04:06.879 --> 00:04:10.439
<v Speaker 2>a sushi and donuts Sunday brunch. That's my dream. By

72
00:04:10.479 --> 00:04:15.000
<v Speaker 2>the way, Neil and big time chefs that are full

73
00:04:15.080 --> 00:04:18.199
<v Speaker 2>of passion as well are gracing Relish, like Scott Conant

74
00:04:18.199 --> 00:04:20.519
<v Speaker 2>and Tyler Florence so that you can sit and savor

75
00:04:21.120 --> 00:04:24.480
<v Speaker 2>right next to them an opening night cocktail party. I

76
00:04:24.480 --> 00:04:28.160
<v Speaker 2>mean we have just everything you know, truly delicious.

77
00:04:27.680 --> 00:04:34.480
<v Speaker 1>Plant Relishfood Wine dot com, relishfood wine dot Com telling

78
00:04:34.480 --> 00:04:37.000
<v Speaker 1>you right now about an event coming up that you

79
00:04:37.079 --> 00:04:39.600
<v Speaker 1>need to put on the books right now. It's the

80
00:04:39.800 --> 00:04:43.399
<v Speaker 1>Relish Food and Wine Festival. You can find out more

81
00:04:43.439 --> 00:04:47.600
<v Speaker 1>at Relishfood wine dot Com. Also the same on Instagram

82
00:04:47.759 --> 00:04:50.439
<v Speaker 1>as well, and here to tell you more about it

83
00:04:50.519 --> 00:04:55.360
<v Speaker 1>at the Helm herself, chef Jamie Gwen Chef. So I'm

84
00:04:55.360 --> 00:05:00.439
<v Speaker 1>going through uh the ig feed for the Reli Food

85
00:05:00.480 --> 00:05:05.120
<v Speaker 1>Wine event and see that, Oh my god, and you've

86
00:05:05.120 --> 00:05:10.680
<v Speaker 1>got patre chef Zach Young, the engineer, the chef behind

87
00:05:10.959 --> 00:05:13.120
<v Speaker 1>the pike ca Aken is going to be out there

88
00:05:13.160 --> 00:05:13.720
<v Speaker 1>as well.

89
00:05:15.120 --> 00:05:17.959
<v Speaker 3>It just looks like it's going to be. I don't know.

90
00:05:18.000 --> 00:05:21.879
<v Speaker 1>I think there's something different when it's put on by

91
00:05:21.920 --> 00:05:24.800
<v Speaker 1>someone like yourself, when it's helmed by someone who has

92
00:05:24.839 --> 00:05:28.279
<v Speaker 1>gone to these things in every form, from you know,

93
00:05:28.639 --> 00:05:33.839
<v Speaker 1>teaching and doing demos, to showing your food off to

94
00:05:34.040 --> 00:05:38.879
<v Speaker 1>cooking in front of people, guest speakership, maybe doing your

95
00:05:38.920 --> 00:05:39.800
<v Speaker 1>show from there.

96
00:05:39.920 --> 00:05:41.000
<v Speaker 3>I mean, I'm.

97
00:05:40.920 --> 00:05:44.199
<v Speaker 1>Excited because I think that these events need to be

98
00:05:44.240 --> 00:05:47.959
<v Speaker 1>shaken up a bit, and I think that you at

99
00:05:47.959 --> 00:05:49.759
<v Speaker 1>the Helm is the right.

100
00:05:50.399 --> 00:05:53.800
<v Speaker 3>Listen to this, watch this ingredient to make it happen.

101
00:05:54.040 --> 00:05:59.720
<v Speaker 2>Yeah, you just analogy. You flatter me. No, sorry, not sorry.

102
00:06:00.319 --> 00:06:02.879
<v Speaker 2>I appreciate that very much. I mean the passion and

103
00:06:02.920 --> 00:06:08.800
<v Speaker 2>the time and the energy that has gone into curating, culminating, producing,

104
00:06:08.879 --> 00:06:12.279
<v Speaker 2>spearheading relish like you. I mean, I have a lot

105
00:06:12.279 --> 00:06:15.240
<v Speaker 2>of full time jobs. This is a you know, this

106
00:06:15.279 --> 00:06:18.399
<v Speaker 2>is a major full time job. But it is a

107
00:06:18.560 --> 00:06:23.199
<v Speaker 2>celebration of the world class culinary scene for sure that

108
00:06:23.279 --> 00:06:25.879
<v Speaker 2>we have planned and I thank you for that because

109
00:06:26.160 --> 00:06:28.839
<v Speaker 2>you're right. I think we take all of our experiences

110
00:06:29.399 --> 00:06:34.120
<v Speaker 2>and try to culminate the best of the best food

111
00:06:34.199 --> 00:06:37.480
<v Speaker 2>memories we have when we go to create something ourselves.

112
00:06:37.480 --> 00:06:42.759
<v Speaker 2>And that applies to a dish, a recipe for a

113
00:06:42.759 --> 00:06:47.879
<v Speaker 2>weekend long, you know, gastronomic experience, and it is the

114
00:06:47.920 --> 00:06:51.480
<v Speaker 2>best of cooking demos and the best of winemaker seminars

115
00:06:51.560 --> 00:06:56.600
<v Speaker 2>and spirits tastings and master classes in cheese and chocolate

116
00:06:56.680 --> 00:07:01.759
<v Speaker 2>and Vodkan caviaar, all sprinkled throughout a weekend. But thank

117
00:07:01.800 --> 00:07:04.680
<v Speaker 2>you for that compliment. I'm still reeling on what you

118
00:07:04.720 --> 00:07:06.360
<v Speaker 2>were talking about. Do you know that I'm a girl

119
00:07:06.399 --> 00:07:08.759
<v Speaker 2>at the grill? Neil? I will humbly tell you I

120
00:07:08.800 --> 00:07:10.959
<v Speaker 2>have won a barbecue competition or two.

121
00:07:12.040 --> 00:07:15.480
<v Speaker 1>Oh, Now, I have actually known that you do enjoy

122
00:07:15.519 --> 00:07:18.160
<v Speaker 1>the grill. But did I know that you want a competition?

123
00:07:18.360 --> 00:07:18.959
<v Speaker 3>I did not.

124
00:07:20.160 --> 00:07:22.120
<v Speaker 2>Do you want to know what I'm making tonight? Can

125
00:07:22.160 --> 00:07:27.040
<v Speaker 2>I share it? Yeah? Thank you? Because you said ninety degrees.

126
00:07:27.319 --> 00:07:28.639
<v Speaker 2>That's what I do as Jenn in front of the

127
00:07:28.639 --> 00:07:33.879
<v Speaker 2>barbecues of everybody. Right, Okay, I like to smoke with

128
00:07:34.120 --> 00:07:36.800
<v Speaker 2>rosemary on the grill. You don't need a smoking box

129
00:07:36.839 --> 00:07:39.959
<v Speaker 2>an aluminum pan. You don't even need wood chips, but

130
00:07:40.079 --> 00:07:41.839
<v Speaker 2>you know as well as I do that you throw

131
00:07:41.920 --> 00:07:44.839
<v Speaker 2>fresh rosemary on the grill grapes and it catches on

132
00:07:44.920 --> 00:07:48.800
<v Speaker 2>fire and it views infuses flavor. Right, this is my

133
00:07:49.000 --> 00:07:55.199
<v Speaker 2>best one ingredient wonder grilled appetizer. Because you already have

134
00:07:55.839 --> 00:07:58.759
<v Speaker 2>honey and balsamic in your pantry, so you know those

135
00:07:58.879 --> 00:08:01.720
<v Speaker 2>ingredients don't count. You need to go get yourself a

136
00:08:01.839 --> 00:08:05.480
<v Speaker 2>keel Bossa, the smoke sausage that I never met anybody

137
00:08:05.519 --> 00:08:10.399
<v Speaker 2>that doesn't love. And you literally take the kill bossa

138
00:08:10.519 --> 00:08:13.800
<v Speaker 2>out of the package or from the butcher preferably if

139
00:08:13.800 --> 00:08:17.800
<v Speaker 2>you have one, and you throw you preheat the grill

140
00:08:17.920 --> 00:08:21.480
<v Speaker 2>to medium high. You throw the rosemary springs on the

141
00:08:21.560 --> 00:08:25.720
<v Speaker 2>grill and you poke the kill bossa. Because I like

142
00:08:25.839 --> 00:08:28.600
<v Speaker 2>more smoke flavor, I like to poke it with the

143
00:08:28.800 --> 00:08:30.560
<v Speaker 2>tip of the pairing knife. You can use the tooth

144
00:08:30.639 --> 00:08:33.080
<v Speaker 2>pick or a skewer, and I lay the kill bossa

145
00:08:33.360 --> 00:08:37.000
<v Speaker 2>right over the top of the smoking rosemary. Now, not

146
00:08:37.080 --> 00:08:39.600
<v Speaker 2>only do you get a smoked rosemary facial, which is

147
00:08:39.720 --> 00:08:43.879
<v Speaker 2>quite lovely, really, but you infuse the kill bossa with

148
00:08:43.919 --> 00:08:48.240
<v Speaker 2>this herbaceousness that piles on on top of the smoke

149
00:08:48.360 --> 00:08:52.480
<v Speaker 2>of the sausage and I start to glaze it when

150
00:08:52.480 --> 00:08:56.039
<v Speaker 2>it starts to blister with a combination of equal parts

151
00:08:56.080 --> 00:09:00.919
<v Speaker 2>honey and balsamic vinegar, and not three four five minutes

152
00:09:01.000 --> 00:09:03.200
<v Speaker 2>later at most. You take it off the grill, you

153
00:09:03.240 --> 00:09:06.559
<v Speaker 2>cut it into bites, five pieces, You pour yourself a drink. Well,

154
00:09:06.559 --> 00:09:09.039
<v Speaker 2>you should already have one, And I'm telling you you've

155
00:09:09.039 --> 00:09:15.080
<v Speaker 2>got the best rosemary smoked honeyballsamic glazed kossa one ingredient wonder.

156
00:09:16.600 --> 00:09:21.080
<v Speaker 1>Uh, I'm gobsmacked that sounded.

157
00:09:21.600 --> 00:09:22.960
<v Speaker 3>I'm telling you something.

158
00:09:23.240 --> 00:09:27.960
<v Speaker 1>If you had an eight hundred number where people could

159
00:09:28.039 --> 00:09:32.200
<v Speaker 1>call you and hear you talk about that dish, you

160
00:09:32.240 --> 00:09:35.679
<v Speaker 1>would you would make a mint flatter me?

161
00:09:35.879 --> 00:09:39.120
<v Speaker 2>Really? Wow, boy friend is not gonna like that idea.

162
00:09:39.279 --> 00:09:40.879
<v Speaker 3>Yeah he will. He gets in on the.

163
00:09:43.399 --> 00:09:45.320
<v Speaker 1>He'll just be sitting in the back one like this,

164
00:09:45.799 --> 00:09:53.799
<v Speaker 1>Yeah baby, and he'll be he'll be your hype man.

165
00:09:57.879 --> 00:10:00.440
<v Speaker 2>Very proud to tell you, Neil as well. But we

166
00:10:00.639 --> 00:10:04.960
<v Speaker 2>are the first ever Relish the Culinary event upcoming June

167
00:10:05.000 --> 00:10:07.600
<v Speaker 2>twenty seven to twenty nine, Newport Beach. We're the first

168
00:10:07.600 --> 00:10:11.840
<v Speaker 2>ever Orange County event to have James Beard backing. Wow.

169
00:10:11.960 --> 00:10:16.600
<v Speaker 2>In this industry, you know how important James Beard Foundation

170
00:10:16.720 --> 00:10:19.720
<v Speaker 2>and The James Beard House has been in bringing chefs

171
00:10:19.799 --> 00:10:23.879
<v Speaker 2>up in the world and they really do support and

172
00:10:24.120 --> 00:10:29.120
<v Speaker 2>teach and nurture new talent. So we are very excited

173
00:10:29.200 --> 00:10:34.279
<v Speaker 2>for the charitable affiliation as well. With a you know,

174
00:10:34.960 --> 00:10:39.279
<v Speaker 2>very diverse mission of the James Beard Foundation and associated

175
00:10:39.320 --> 00:10:41.720
<v Speaker 2>with Relish, I'm very proud of that. We have incredible

176
00:10:41.759 --> 00:10:44.960
<v Speaker 2>sponsors that have made it possible, of course, and it's

177
00:10:45.000 --> 00:10:48.679
<v Speaker 2>going to be a truly scrumptious weekend and we can't

178
00:10:48.679 --> 00:10:52.399
<v Speaker 2>wait to have you there. So you know you Neil

179
00:10:52.639 --> 00:10:55.759
<v Speaker 2>and all of your listeners, tell your friends please, you

180
00:10:55.799 --> 00:10:56.559
<v Speaker 2>don't want to miss it.

181
00:10:56.919 --> 00:10:59.960
<v Speaker 1>Oh no, it is June Friday, June twenty seventh, Saturday,

182
00:11:00.159 --> 00:11:03.200
<v Speaker 1>June twenty eighth. You can see the rundown. You can

183
00:11:03.279 --> 00:11:06.759
<v Speaker 1>go on Instagram to Relish Food Wine, or you can.

184
00:11:06.679 --> 00:11:07.519
<v Speaker 3>Go to Relish.

185
00:11:08.720 --> 00:11:10.399
<v Speaker 2>As well. Don't make yes.

186
00:11:10.120 --> 00:11:18.240
<v Speaker 1>Friday Saturday Night. Yeah, how could I forget it? Just

187
00:11:18.519 --> 00:11:22.320
<v Speaker 1>is a wonderful lineup and there's education to be had

188
00:11:22.360 --> 00:11:25.879
<v Speaker 1>along with great food as well. Learn about cheeses, learn

189
00:11:25.960 --> 00:11:28.919
<v Speaker 1>about wines, Educate your mouth a little bit more and

190
00:11:28.960 --> 00:11:33.120
<v Speaker 1>your taste buds as well as enjoying yourself Again Relishfood,

191
00:11:33.159 --> 00:11:37.600
<v Speaker 1>Wine Dot com. This event is at the helm of

192
00:11:37.679 --> 00:11:40.960
<v Speaker 1>Jamie Gwen and her friends. Obviously calling in people that

193
00:11:41.320 --> 00:11:44.399
<v Speaker 1>you know everybody, but you're calling in people that you

194
00:11:44.440 --> 00:11:47.039
<v Speaker 1>know are going to bring fun and facts and a

195
00:11:47.080 --> 00:11:47.639
<v Speaker 1>good time.

196
00:11:48.159 --> 00:11:50.360
<v Speaker 3>And it's very easy to see on.

197
00:11:50.360 --> 00:11:53.440
<v Speaker 1>The website Relishfood Wine dot com.

198
00:11:53.559 --> 00:11:56.480
<v Speaker 3>Chef Jamie Gwen, I appreciate you taking the time. I do.

199
00:11:57.279 --> 00:11:57.559
<v Speaker 3>I do.

200
00:11:57.679 --> 00:11:59.440
<v Speaker 1>I've always been a fan of listening to you talk

201
00:11:59.480 --> 00:12:02.399
<v Speaker 1>about food, food and enjoying the food that I've had

202
00:12:02.440 --> 00:12:05.480
<v Speaker 1>the pleasure of eating. And I just was so thrilled

203
00:12:05.600 --> 00:12:08.279
<v Speaker 1>when i got the press release that this was taking place.

204
00:12:08.320 --> 00:12:10.919
<v Speaker 3>I'm like, oh my gosh, this is finally very kind.

205
00:12:11.120 --> 00:12:12.519
<v Speaker 3>You're putting on shows.

206
00:12:13.360 --> 00:12:15.600
<v Speaker 2>Yeah, final, finally, but oh my god.

207
00:12:15.759 --> 00:12:15.960
<v Speaker 3>Yes.

208
00:12:16.440 --> 00:12:19.720
<v Speaker 2>You know, I've long been a Fok Report fan, and

209
00:12:20.320 --> 00:12:22.840
<v Speaker 2>I've long been a fan of yours, and I'm very grateful.

210
00:12:22.919 --> 00:12:26.480
<v Speaker 2>Thank you for having me, thank you for championing Relish.

211
00:12:26.679 --> 00:12:28.960
<v Speaker 2>Thank you for allowing me to share a grilled recipe

212
00:12:29.320 --> 00:12:30.679
<v Speaker 2>in the middle.

213
00:12:30.360 --> 00:12:31.320
<v Speaker 3>Of other conferenceations.

214
00:12:31.360 --> 00:12:34.159
<v Speaker 2>Oh no, all are the things that excite us, right.

215
00:12:34.240 --> 00:12:36.960
<v Speaker 3>I'd sit back and listen. I really do.

216
00:12:37.000 --> 00:12:39.080
<v Speaker 1>And I know it's a mutual appreciation day to day,

217
00:12:39.120 --> 00:12:41.720
<v Speaker 1>but I really do appreciate what you've done here in

218
00:12:41.759 --> 00:12:44.720
<v Speaker 1>Los Angeles on radio and paving the way for others

219
00:12:44.799 --> 00:12:47.279
<v Speaker 1>like me to talk about food. So you keep doing

220
00:12:47.279 --> 00:12:50.080
<v Speaker 1>great things. And Relish is going to be on the

221
00:12:50.120 --> 00:12:53.240
<v Speaker 1>twenty seventh, twenty eighth, and twenty ninth in Newport Beach.

222
00:12:54.000 --> 00:12:55.279
<v Speaker 3>Put this in your calendar.

223
00:12:55.519 --> 00:12:59.080
<v Speaker 1>Make sure you go because this is not, you know,

224
00:12:59.360 --> 00:13:03.240
<v Speaker 1>your run of the mill type event. So uh, greatest

225
00:13:03.360 --> 00:13:06.840
<v Speaker 1>of luck your way, Jamie, and we will talk again.

226
00:13:07.799 --> 00:13:09.279
<v Speaker 2>I look forward to it. Thank you for letting me

227
00:13:09.279 --> 00:13:11.519
<v Speaker 2>grace your show. Thank you, Neil, Thanks, thank you,