Latest / The Dave Allen Show / Dave Allen Show: Friday Funhouse with Host Dale Cooper and Guest Co-Host Chef Paul, High School Football and Hannah Gardner

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Dave Allen Show: Friday Funhouse with Host Dale Cooper and Guest Co-Host Chef Paul, High School Football and Hannah Gardner · The Dave Allen Show

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Our area's most beautiful properties deserve the finest Wilts Meeks Realty Group. We focus
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on buying and selling residential and commercial properties throughout the Tri State area. Contact
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Meeks Realty Group online at Meeks dot us or call three oh four four to
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four zero one, one zero one. The views and opinions expressed on this
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program do not necessarily reflect the views and opinions of five ad WHS it's employees
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or WVRC Media and very Flus. Good morning to see you. You're listening
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to fav Dy Love. I'm Dale Cooper w c HS, the voice for
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Charles and Dave Allen off just today. Dave will be back on Monday to
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be one mayor Monday, so Dave will be back then, but it's going
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to be me for today and we have an hour show for you coming up
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here. I'm going to do a lot of good stuff here from the Farmar
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Store studio. We're going to kick off things in just a moment with Chris
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Lawrence from our from the Dream Team. We're going to talk a little bit
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about the uh Man. It's a huge matchup we have this weekend in high
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school football. It's a hurricane at Huntington. These are two of the best
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teams in the state and trip Away. They're going to be uh knocking it
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down this weekend. Looking forward to to talking about that matchup. We'll talk
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to Hannah from the Humane Society talking about adopt Charleston. We have a dog
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named Dave this morning, Chris, so Dave isn't here, but we're looking
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to adopt out a Dave. But not that day, not that day,
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not that Dave. We wouldn't be able to adopt. Give up the ghost
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on fixing that microphone, dude, I've been doing that for the past three
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hours. What is with this? For real? Man? Got like some
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strip screws or something. I mean, this is inside baseball that the listeners
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could care less about. But God, the microphone just droops when you're talking
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into it, and it we just need a new set of screws in theres
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again and to this thing here is somebody put in some paperwork with the engineering
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department. Get a couple of bolts in here, a couple of wing nuts,
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and fix that thing. It's driving me nuts. That See the way
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that your mic is mounted as perfect. You don't have to worry about it.
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It's nice and tight you can get it right. I fight the battle
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you're fighting right now. I fight that every single morning I have to come.
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Everybody that sits in that chair throughout the day has a different way.
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They like that microphone. So weekly puts it where he wants it, and
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he adjusts it, and and uh, you know, the folks that are
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in here on the podcast, they all put it where they want it.
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And every time that you mess with those screws, they're so old, oh
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man, that you can't get them back to where you want them. So
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this rubber thing that kind of wraps around I'm not sure what's going on there.
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I mean, I know it's supposed to give, like you know,
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you know some some shaka's orber for it's supposed to be not to allow what
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you just did, yeah right, But it does it anyway, But it
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doesn't, yeah right. And the metal pole probably cuts out them that a
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little bit too. Anyway, And nobody listening cares at all or even understands
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what we're talking about. And there's some people that are that are old radio
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guys that listen that that know what we're talking about. They know the pain
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anyway. So other than microphone talk we're also going to have Chef Paul's going
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to be here. Chef was all sweet. Chef PA's a little late getting
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here, but he's going to be in my co host for the remainder of
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the program. After we talk about football and talk about Dave the Dog at
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one point, can we get Chef Paul to like bring us some samples of
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his work in What we need to do is have a we need to have
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like a cook in here in the studio. Oh you know, we need
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to find something like that. And we knew Dave's on vacation. Yeah,
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yeah, you're right, it was just Dave and Dave weekly. Yeah,
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exactly exactly. Come on, Yeah, speaking to the Devil, Chef Paul
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walks in, so our co host is here just about right on time.
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So things ended up working out pretty well there as far as those go.
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Looking forward to talking to Chef Paul a little bit later on as well.
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We want to do ten questions with him. We've got some fun questions that
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we'll run down there and uh, and he's just going to be our host.
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So, Chef Paul, any questions that you have, any insights that
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you have or anything like that into college we're into high school football, into
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a Dave the dog that we're trying to adopt out here in a little bit.
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Any of those questions that you have, you're more than welcome to weigh
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in on that you can catch your bath. I know you need a minute.
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Good to see you, though, man, good, it's good to
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be here. Thanks for coming in. Appreciate it. Sorry for being a
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little late. That's all right, man, We appreciate you coming in.
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So let's talk a little bit, Chris about the matchup starting. Is that
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going to be a seven o'clock pre game tonight? Seven o'clock will be on
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the air seven thirty kick from Bob Sang Stadium in Huntington. And I'm almost
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as excited about getting to see the sunset at Bob Sang Stadium. Let me
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tell you, if you've never been up there on that hill, when the
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sun goes down on a fall afternoon, when it's been sunny and you got
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a few green clouds, it is the most incredible sunset because there are no
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mountains west of the school. I mean you're on top of the hill and
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all the way out into Ohio you can just see forever, and that sunset
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is amazing up there, so I'm looking forward to that. Sounds fantastic.
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If there's a good picture, I'll tweet it out to that and that excites
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me just about as much. But this is a great This is a great
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matchup because both teams are eight and one. Hurricane got the big win over
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Cable Middland a few weeks back last week Cable Midland, or two weeks ago
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Cable Midland beat Huntington, and that's left both of them at eight and one,
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and this one will really have a lot to do with who will get
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home field advantage all the way through the playoffs, because likely the winner of
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this game is going to be the number two team. I don't think,
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I know, the Hurricane can't become the number one team, but Huntington I
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don't think has enough juice, even with a win tonight to get the number
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one spot. So whoever it is will be number two and will have home
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field advantage all the way through the playoffs. And frankly, two is as
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good as one as far as seeding goes, because we still got the chances
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of you meeting number one before the Yeah, exactly, you won't have to
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play number one. But I think number three may wind up being Martinsburg.
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Oh yeah, that's what you always gott to think about. That's true.
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That's true. They would have to come here to play it rather than going
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going up to March, since we found in the past does make a difference
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exactly when they have to go on the road, they're a little more vulnerable
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than they are up there at Coburn Field. So but it should be a
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great matchup today because both these teams have a lot of weapons, a lot
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of skilled people, and I look for big plays all over the field.
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Defensively, they're both pretty solid. Dwayne Harris, who is who's the all
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world wide out or Huntington, unfortunately is hurt and out for the season.
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And that's really a blow for Huntington, but it does sort of bring them
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back to the pack a little bit in that this is a much more evenly
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matched game now that you know he's not going to be a factor in this
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game. So as much as I hate the fact that he's not going to
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be playing, he they say that he will be okay and he will be
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able to go on to college and play. So that's good news, but
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it's just a shame for that young man, and for huntingdon that he's not
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going to be able to be a part of this of this playoff run they're
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going to take. He's probably in running for the player of the year.
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Yeah, he's such a difference maker on the field. So that's uh,
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that's one of the storylines of tonight's game. And and of course Hunting a
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Hurricane throughout the season has sort of evolved. They have Noella Tomby now that
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they finally figured out. Donnie May has told me this this week goes once
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we finally figured figured out that Noevella Tomby's a running back. Uh, and
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we put him in that natural position. Man, he's been lights out.
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I mean the Princeton game he got ever carry oh wow. And uh and
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and he's he's really carried the load for this Hurricane team. So that'll be
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that'll be an interesting one to watch as well. Man. Really looking forward
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to it. We've had a great run of games the second half of the
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season. This week yeah, yeah, it took us a little while to
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get to our bearings because you know, things are different in high school football
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right now and across the state in the Canal Valley. We always we always
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schedule the first I think four games because that because there's some natural rivalries there
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we like to put on the air, like Huntington or like Hurricane and Winfield.
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That's that's a traditional one. The matchup between Poke and Nitro. I
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think we did that one as well. Some of these natural rivalries, and
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it gives you an opportunity to after four weeks to see who the cream of
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the crop is and they will rise use to the top, and that way
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you can start to pick and choose the cherry games that you know, you
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know, you can kind of cherry pick the games you want on the air,
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because nobody wants to hear an eighty eight to nothing blowout on the air,
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And I'm glad we have not had one that bad. We've had a
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couple of blowouts, but none of these that have have stirred the emotion of
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so many people because I hate putting those on. Nobody wants to listen to
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that. It's not really compelling and and I don't like to ever put a
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game on the air that that could possibly humiliate and embarrass some kids. Yeah,
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yeah, it's it's tough. It's a tough sled as a broadcaster too.
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To make those connections. But if you got a great and you know,
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and I don't really I don't. I don't really root for any particular
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team. But just give me two evenly matched teams in a great game,
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and I'm happy as a ground houl in soft dirt. I know a player
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that you rooted for at one time that was Salty? You, well,
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yeah, we did, and uh and Salty was an amazing story. Number
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one, he'd never played football til he got to high school. Salty Morton.
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We're talking about with Clay County, and that was the COVID year where
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we had to go and find games. Remember they ever ever we He was
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basically our star man. He was our guy. Weekly loved his name,
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yeah, because I think his real name is Jacob, but they called him
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Salty because of course his last name is Morton. And that's a tip of
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the hat that Morton salty, obviously, but he was. He was such
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a breakout player. In his first game, he got like eleven tackles,
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and the coaching staff at Clay County said he had to find a place for
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that guy in the field somewhere. So he became an instant star and he
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went on h and finished up his career as an all you know, an
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all conference, All state performer. Unfortunately, right in the middle of his
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senior year, he had that devastating car wreck nearly killed him. But again
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a great story. He managed to overcome that, came back, ended up
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graduating and and and you know, recovered from that because he's set a fighter.
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So yeah, that was a player we all rooted for there. So
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that's good stuff. Man. Well, we're looking forward to the call tonight.
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The Dream Team is intact tonight, so yeah, we're all Bat,
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Jarrett and Matt. Yeah, the whole the whole groups, the band's back
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together tonight. So Chris, Jarrett, Lewis and Matt Murphy will be bringing
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in the call tonight at seven o'clock. Sharp will be the pregame. Kakoff
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will be seven thirty. That's the Comax Business Center pregame. We'll be at
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seven o'clock tonight, Chris. We appreciate it, man. We're looking forward
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to that call. Fantastic Chef Paul, I got a question for you,
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right, the pitch is is? Where is the pitch pitch is at the
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Shawnee Sports Complay. Okay, it's actually in there. It's it's well,
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it's the old clubhouse, the old golf clubhouse right now where is ten ten?
10:05
Ten ten is up in the Bridge Road shopping area, right next to
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Hussein's. Okay, I'm going to hit both those places. We'd love to
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have you. I was just telling Coop that, you know, I'm looking
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for the day when you come in here and bring a little of your work.
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I think they this is the first time I've actually been in the studio
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for forever. Used to come. You always have a standing invitation and if
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you got food, you can come in on Saturday morning. And of course
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Salty is my favorite player. Salty. I remember you're telling the story one
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time speaking of salt, and it was something Weekly was doing. We were
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talking about kitchen nightmares. He had an employee one time that got mad and
10:45
as he stormed out of the place, took a handful of salt and toasted
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it into an entire bucket of sauce one and the other. When you start
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recipes, man, yeah, I got some questions about stuff like that for
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you. A little bit later on this Cheffaul will be our co host today,
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Chris, I appreciate it, man. Good to see you. Too,
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buddy, good luck this weekend. That's that's Chris Lawrence from from the
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Morning News and from our high school football coverage and from Westerning Outdoors. I
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forgot to ask about what's going on tomorrow morning and WESTRNT Outdoors. I guess
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we'll find out then what's going on tomorrow morning as our run back from the
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from the door. Yeah. Sorry. Last weekend there was the Natural Resources
11:24
Commission meeting up at Stonewall Resort. They didn't take any action on anything because
11:30
the fourth meeting of the year is usually pretty light as far as the agenda,
11:33
but they did have three very good presentations. They had an update on
11:37
the Bob White quail program, the reintroduction there, They have launched a study
11:43
of the snowshoe hair in West Virginia. And then there was a really good
11:46
couple of studies that were presented by WVU professor, one on musky mortality and
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another on the uh the large mouth or on the black bass population in the
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Ohio River. And I had really good conversations about all four of those topics
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and those will be what we talk about tomorrow morning. Sounds good man,
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I do appreciate it. Chris Chris Lawrence once again, Chef Paul. Appreciate
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you being here, of course, and we got to talk a little bit
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about dogs now and then we'll transition to for the rest of the show.
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But Hannah is online from the from the Humane Society, from the Kennal Charleston
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Humane Association, and we have a dog. This wrnt out. This wasn't
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on purpose, however, Dave is off today and the dog that we have,
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who's much cuter than Dave Allen is the dog's name is Dave. Hannah.
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Good morning. How you doing this morning. I'm great, how are
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you doing very well? Appreciate you joining us this morning as always and also
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holding one as a couple of dudes talking about football and stuff like that and
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food. So appreciate you hanging online there. Tell us a little bit about
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Dave, because this this little chap looks to be quite the sweet guy.
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Yees, so he is. He's a very very sweet guy. He's a
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very fun loving boy. He's four years old. I know that he has
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a lot of energy and he's ready to play. I mean, anybody that
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would want to adopt him would be more than welcome to do a meet and
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greet with their dog if they want to. However, he's pretty much to
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the life of the party when it comes to interacting with other dogs. He's
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very, very playful, energetic, so he would he would benefit from someone
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who has a decent sized yard, or even even if they had just a
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smaller yard, but spenson or something like that, he could run around get
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his energy out. He'd do great with a playmate. But he's very,
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very handsome. He's a black and white dog and he is about forty seven
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to the fifty ish pounds I believe is what he was the last time he
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was weighed, which was not long ago. He is neutered already, and
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he's microchips and vaccinated, and he's also sponsored. He's fully sponsored, so
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whenever you came there, if you ever said that you want to come and
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visit with him or adopt him, then he would be zero dollars for adoption.
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See. But he's a very very good dog. He's got lots of
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enthusiasm. He's just very very good. I got to tell you this is
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my kid needs a dog at some point soon. We're not quite ready yet
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because we got to do some stuff with the house and we got some cats.
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We got to figure out and things like that. But I tell you,
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a fifty pound dog of this size is about a perfect dog as far
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as i'm because they're kind of short hair as well, so you don't have
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a you don't have a ton of hair you have to worry about, and
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just looks like the friendliest dog. I mean, you know, you can
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tell a little bit by a dog by looking at that face, and that
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face looks pretty darn friendly. Yeah, yeah, he is very friendly and
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like I said, he's very playful. He could also be a foster candidate
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as well, if you if anybody out there maybe doesn't want to make the
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commitment right at first, but they want to kind of spend a few days
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with them and see how it goes. And that's an option as well.
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We do that with a lot of the dogs at the shelter, so not
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just him, but most of the dogs that are foster candidates can go out
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to foster for the weekend even if you wanted to. But yeah, he's
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a very good dog. He's kind of bashful at first. I will say
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he's sometimes iffy with people that he meets, but other than that, once
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he kind of warms up and you know you're not going too fast with and
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then after that he is, he's outgoing, his friendly, he's very seats.
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That is fantastic. And so Dave is a sponsored pet, so it's
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a zero adoption fee. You can find out more about Dave and any any
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animal, dog, orcats or what's available that you're looking at possibly making your
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home home your homehole with a pet. You can find out more information and
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adopt Charleston dot com the phone number three zero four three four two fifteen seventy
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six. That's three zero four three four two fifteen seventy six. Adopt Charleston
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dot com. If you have more information, go check out Dave. Dave
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is a cute guy. You can see him on our social media's at five
15:52
ADWCHS WSHs network rather on Facebook and on on x Twitter whatever that thing's called.
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You can a picture of Dave on there and go check Dave out.
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We got to adopt this dog out. He's cute, he's sponsored, so
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no cost to adopting you got to check him out. Hannah, appreciate your
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time today, Thank you so much, Thank you so much. We'll talk
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to you next week. That's Hannah Gardner. She's coming from us from the
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Connal Charleston Humane Association talking about Dave this morning, who you need to go
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check out. So Chef Paul, thanks for coming in, man, we
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appreciate it. Thanks for having me as always. Yeah, absolutely, man.
16:25
It is wild that we've done so many shows together. And for those
16:27
of you that don't listen in the afternoon on Hotline and Chef Paul has been
16:32
a Monday guest of ours in the four o'clock hour for years and years and
16:36
years and years now. We may we may have messed around the time a
16:41
few times, but as far as being on the show, I remember you
16:44
and I used to do my old show business Matters. We did that quite
16:47
a bit, and we had been talking about some other avenues that we could
16:51
take, you know, expanding your role and doing shows and stuff like that.
16:53
And that's when I had this statewide three hour network show dropped into my
16:56
lap that I had to start putting together. I think that we incorporated you
17:03
into that show as soon as we went on air. That's awesome and that
17:06
so that would be coming up on eleven years. Yeah, because I remember
17:10
the first time I came in, we were talking about chocolate covered Bacon and
17:12
I was at the University of Charleston. Oh my goodness, that's right.
17:17
I remember that. That's amazing. I remember all of our early conversations.
17:19
And the one thing that I'll say about you, I don't know if you
17:21
have a vision board or how that you go about your personal achieving your goals,
17:26
but you and I talked both on air and off air a lot when
17:29
when you first started doing radio and doing media and things like that, and
17:33
frankly, your vision has worked out pretty well. I mean you talked about
17:37
how you wanted to bring exposure to app lash and food, to the Charles
17:40
and food scene, how you had interest in having your own restaurants and being
17:45
a restaurants store and increasing your You've you've done all those things. I mean,
17:48
you've had, you have a team that helps you. You've had but
17:49
you you put in the work and you've done it exactly what you set out
17:52
to do. For the most part, man, thank you. It's it's
17:55
been a It's definitely a labor of love, for sure. You're right on
17:59
all those The best part is my team. My teams are absolutely fantastic.
18:04
I get inspired by them every day. And the community. I mean that's
18:07
the most important thing, and that's why I moved home. You know,
18:11
I moved home fifteen years ago from you know, Vera Beach, Florida.
18:15
I've had a very fortunate career. I've been able to travel, I mean,
18:19
Napa Valley, Asheville, North Carolina, South Carolina, New York City,
18:25
Hyde Park, you know, Florida. It's been awesome. But you
18:29
know, as we talk all the time, nothing ever felt like home.
18:33
And now I'm home. It's been a great ride, you know, last
18:36
year with the James Beard nomination and making it to the finals, and our
18:41
restaurants are doing great. It's I am just very proud to be home,
18:45
and very proud of our teams and happy to work with them every day.
18:49
It's great stuff, and we obviously enjoy having you here, always enjoy talking
18:52
to you on the radio. And folks, if you have a question for
18:56
Chef Paul, if you want to call in, just chat for a little
18:57
bit. If you have something you want, it's open phones Friday. I
19:00
want to keep it a little bit on the light side of things, of
19:02
course, but if you have anything you want to call in and talk about.
19:03
Maybe you have an event in Charleston, you want to promote real quick.
19:06
If you have a question for Chef Paul or a food related question,
19:08
you're welcome to give us a call or a text. Our phone numbers three
19:11
zero four, three four five fifty eight fifty eight, three four five fifty
19:14
eight fifty eight. You can text over any of your comments or questions to
19:17
three zero four non three five five zero zero eight. Let's go ahead and
19:18
get our breakout of the way. We'll come back. Chef Paul is going
19:22
to be here. We'll talk for a little bit and later on, of
19:23
course we'll do ten questions of crafted ten and ten questions for Chef Paul that
19:29
hopefully we'll have a little bit of fun with. We'll see how that works
19:30
out. General Hardware and Lumbers is one of the sponsors of five eighty Love
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Cooper. Chef Paul Smith is our guest host this morning on WHS the Voice
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21:03
It's the regular season finale in high school football and we have another great one
21:07
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22:37
S Man Chef Paul, I appreciate you coming in today, and I
22:40
think we're gonna have a pretty good, pretty good time here is this What
22:42
is your favorite food time of year? Is this it? I wondered if
22:47
this was this? Yeah, man, I mean braises and reb sticking and
22:51
comfort foods and you know it being cold outside and people coming into you know,
22:56
our house and uh sitting down and relaxing and talking a little bit over
23:00
food. It's it's great. I can imagine that restaurants get a little different
23:04
this time of year. Two more people come in from out of town.
23:07
You have people bringing their families to restaurants and things and things like that.
23:11
But that just gives you another opportunity to, uh, to show off your
23:15
wares and also to provide the great service and things like that. One of
23:18
the things that I think we talked about recently, you were you've done You've
23:22
been cooking all over the place, not just in West Virginia. But I
23:25
love every time that we talk before the show on Monday, when you come
23:27
on the hotline, if you're somewhere on location where you're going to be cooking,
23:30
you're always bringing a part of West Virginia with you when you go.
23:33
I think you did a ramps thing down in South Carolina or something I did,
23:37
and I did a pepperoni role that's right. The Pepperoni role thing.
23:40
It was awesome. Well, Tuesday, I'm flying to Napa Valley and doing
23:44
an Appalachian food ways and and kind of nouveaux Appalachian demonstration with fifty chefs from
23:51
around the country, and you know, I get to go and rap West
23:55
Virginia as well. And you know, it's always always fantastic when I to
24:00
talk about home. You know, I went down and spoke at the South
24:03
Carolina Hospitality and Tourism Conference two weeks ago, and it was one of the
24:07
first times where I was in front of you know, four or five hundred
24:11
people, because I'm normally talking about hospitality in front of West Virginia and coming
24:17
home and all the things. But it was absolutely fantastic to see the response
24:22
that the South Carolinians had about talking about Appalachia. It's the same, you
24:26
know, it's the South slowed down a little bit. Let's enjoy ourselves,
24:30
let's enjoy some conversation over some food. And I had a blast I saw
24:36
I think it was it was either I can't remember if it was The Post,
24:38
the Times, or Wall Street Journalic. It was one of the big
24:41
newspapers, but they actually had to write up about pepperoni rolls. Yeah,
24:45
and I can't I remember reading the article. I can't remember which one it
24:48
came from. It might have been The Times, because it's one that I
24:49
had a subscription to and I was able to read it, so it might
24:52
have been the Times Food section. But I was really both at the same
24:55
time excited to see, like the pepperoni role was such a perfect livery item
25:00
of wonderfulness. It's amazing that it's not everywhere in the world, basically,
25:03
you know, exactly right. And when I was driving to culinary school in
25:07
Hyde Park, New York, I stopped in Pennsylvania to get gas and I
25:12
walked in and I, you know, used the restroom and I went to
25:15
the counter and I'm like, where's the pepperoni rolls? And the guy looked
25:18
at me like I had three heads. He was like, what are you
25:21
talking about. I was like, you know, like the pepperoni role because
25:22
I didn't know, you know, grown up in West Virginia, I think
25:26
they're everywhere everywhere, and of course we know that they originated here, but
25:29
you know, and this was in two this was in nineteen ninety nine,
25:33
and I'm like, well, you need to get some Pepperoni rolls, dude,
25:36
where you're missing the boat. It's amazing that you see it a little
25:40
bit more than regionally, but not a lot. You know, I have
25:42
seen where online there's become there's a little bit of you know, like home
25:48
chefs that are making pepperoni rolls and it's not just regional. So people are
25:51
discovering it. But it's it's amazing that this thing hasn't taken over the world
25:55
because it should. It should. Pepperoni rolls should rule the world. I
25:57
mean, I think there would be a hell of a lot more piece if
26:00
Pepperoni rolls. And you're you're you're, you're not lying there. But it
26:04
is good to see that it's getting recognition and it and it is one hundred
26:08
percent always attributed to West Virginia. So the one thing it's nice that I
26:11
haven't seen is other people make trying to make claims of it. Is you
26:14
know, nobody's there's no hat Phil McCoy of this thing. There's no rivalry
26:18
to it. When it's talked about, it's attributed to the Mountain State,
26:21
as it should be. Absolutely, you know, at the pitch and when
26:23
I'm when I'm doing you know, menus and consulting and things like that.
26:27
We normally talk about the pepperoni roll and so you know, at the pitch
26:32
we've got the pepperoni balls, which is kind of our tribute to the pepperoni
26:36
rolls. Sood pepperoni and cheese and wrap it up in our housemade dough deep
26:41
fry and then toss it in like an herb parmesan with our housemaide sauce and
26:45
man. I that's why I go to the gym three days, so I
26:48
can eat my weight and pepperoni rolls every Wednesday and Sunday. Yeah, that's
26:52
that's not a bad reason too. I can. I can tell you that,
26:56
uh, this time of year, when you when you start talking,
26:59
when you start thinking about conceptionalizing menus or food items or experiences at your restaurants
27:06
or even if you're consulting or something like that. One of the things that
27:08
I've wrote since we first started talking eleven years ago until now, you know,
27:12
the foody scene has been a thing during that time. But one of
27:15
the things that I've been kind of heartened to see is it's gone from sort
27:18
of this complex where people were being like really fussy about number of ingredients and
27:23
stuff like that. And it's not like you can't cook beautifully like that,
27:26
but there's been kind of this call to you know, like the four ingredient
27:30
dishes or you know, making something that's just simple. And I really like
27:34
that presentation of things. I think it's really exciting when people are just taking
27:38
those types of things and put them together, and you you are inspired by
27:41
a lot of those things at your restaurants where you keep things. They're beautifully
27:45
presented and they're wonderful but also fairly simple ingredients. Thank you, Jenny Murray.
27:48
There's a box of something here that we're going to have to check out.
27:52
I'm excited. Somebody brought the chef food that would be a Hello five
27:57
am and Chef Paul's and Tina at the Wheelhouse. As the Wheelhouse is one
28:03
of my favorite places. It is right across the street in the Bridge Road
28:07
shops. They are awesome. Tina is awesome. It is a staple,
28:11
you know, and I go over there and get a sandwich probably once a
28:18
week or Aaron, my partner, will definitely go over and get hot dogs.
28:22
So we definitely have a commercial break coming up here where we're going to
28:25
see what's in NetBox. Definitely, I'm going to be talking with my mouthful
28:27
here about four minutes. But what I was want to ask you is what
28:30
types of flavors do you incorporate into both like your more like ten ten type
28:36
dishes that you have up there, and also have to pitch, so I
28:37
think about the same. I use the fine dining approach to both, and
28:42
a lot of what I do is try to take something that people would recognize,
28:48
especially at ten ten. So right now, I think one of one
28:52
of the dishes that I enjoy the most on our brand new menu that we
28:55
just rolled out a couple of days ago, is are we call it bef
28:57
stroging off? Take things. We've got fried chicken on the menu. We've
29:02
got beef strogan off on the menu. We've got carbonyarre on the menu,
29:04
but they're not your mom's or your grandmother's carbonara or you know. The strogan
29:11
off is a one six ounce braised short rib for twelve hours it serves,
29:17
So that's that's the beef part. Then the noodle part is a beat agnolotti,
29:22
so it's basically a crimped ravioli, and so that's kind of the egg
29:27
noodle and then we took like a borsen or an herb garlic shallet cream sauce
29:33
which is a little light put it on the bottom of the plate, and
29:37
then the Hernshaw Farms mushrooms demiglaze. So it's all of the things that you
29:41
remember and it sparks nostalgia. When you eat it, you're like, gosh,
29:45
this this is pot roast, or this is this is you know,
29:48
my beef strogan off that my grandmother had, but it's presented in a way
29:52
which is fine dining. And this made me so hard. I absolutely love
29:56
it, and I am so happy. A lot of times when my mind
30:00
works, I'll take a post a note and I'll put it in my car
30:03
and on my bedside table and at the restaurant on the pass, which is
30:07
like the expo line, and it'll just say be strogging off or bacon and
30:12
eggs or this type of item. And then I think about that, and
30:17
I'll run it over my mind over and over and over again and think about
30:21
different ways to do it. And then most importantly, I get my team's
30:23
input, because I can write a good menu, but when you let others
30:29
have some ownership and talk about it and bounce ideas. You know, even
30:33
the dishwasher could throw out something like what about this, and you're like,
30:37
I didn't even think about that, So that's awesome. So you know,
30:40
it's it's really important that it is a team effort in all the restaurants and
30:45
even at the pitch. You know, at the pitch, we we take
30:47
a fine dining approach. We do everything scratch, and that's I think we
30:52
are a sports bar. We're not trying to not be a sports bar.
30:55
We're just trying to be the best and the most creative. But it's very
30:57
good. I had some family come into that actually from my wife's side of
31:00
the family, but it came to end to visit. It was during the
31:03
summer and we took we always, uh, they have their favorite restaurants they
31:08
go to when they come in town, their world travelers, they go everywhere
31:11
and they let us pick, you know, somewhere to go, and so
31:15
we we picked the pitch this time to bring him to and they absolutely loved
31:18
it. But man, my my wife's grandmother could not get over your pimento
31:22
cheese. Like she's like a big fiend of pimento cheese. She had like
31:26
the pimento cheese. Uh what is it? The uh the not real p
31:30
what is it? Pimento cheese? You have there? So we've got we've
31:32
got it on the the Greenhorn pizza, and then we've got on the burger.
31:34
Yeah, the burger, the pimento burger. She just absolutely loved it.
31:37
And she's like, you know this guy, how does he make it.
31:41
I'm like, I don't know, it's delicious pimento cheese. What do
31:44
you mean? She's like, it's just I've had pimento cheese everywhere. This
31:45
is the best pimento cheese. You know. It's a you know if I
31:48
if I told you, I'd have to kill you. Yeah. Yeah,
31:49
but it's one of it's it's a great pimento cheese recipe that's, you know,
31:53
a family recipe. And then it just didn't have that pop. So
31:59
we added a little little bit of our Chipotle ranch to it so it thins
32:02
it out just a little bit, so it's a little easier to dip,
32:06
and it also melts nice on the burger and on the pizza. But it
32:09
really that a little bit of that smoky Chipotle pepper. Because you know,
32:14
when you're thinking about a menu and you're thinking about, most importantly one dish.
32:17
You think about flavors, you think about spices, you think about textures,
32:22
you think about the entire what I call the perfect bite. So like,
32:27
get all of these components and everything together. Is how the chef or
32:31
the kitchen manager or whoever thought it through wants you to eat it. And
32:36
that's where I don't think, you know, as I'm going to get on
32:38
a little not my high horse, but maybe the medium horse. That's where
32:42
when you know, when we're creating something, whether it's at the pitch or
32:45
Ellen's ice cream or the Humble tomato or you know, barcadas or ten ten,
32:52
we're thinking about it from that perspective, the crunch, the heat,
32:58
the spice, the flavors, the textures, everything together. So I understand
33:04
if you're allergic to something, but like, just try it how we would
33:07
like it, and then you might say, oh my gosh, I would
33:12
have never thought that this. You know, we have an octopus dish on
33:15
at ten ten, and I was really apprehensive about putting an octopus dish on
33:20
because of where we are. You know, I'm I've had really good octopus.
33:23
I've also had a lot of really bad octopus. We put it on.
33:29
It's got Markana almonds and potatoes in this bapas Brava sauce and we braise
33:34
it and it's not chewy. We grill it off afterwards. It's got golden
33:38
raisins a little bit of like I said, Markana almonds and olives. So
33:44
you've got the texture, you've got the heat, you've got the sweet from
33:47
the raisins, and it's just different. But I think if you were to
33:53
let yourself take a bite of it, you would and kind of step outside
33:59
of your comfort zone a little bit, because that's what we want to do,
34:02
whether it's at the pitch or Ellen's with the papaw ice cream. Not
34:06
that no one in West Virginia has not had poppaws, but you know,
34:08
right, educate a little bit and just get you a little bit out of
34:13
your comfort zone and then it'll spark conversation. I did have to teach myself
34:16
to eat at one time, but I've never been I don't seg like my
34:21
plates are segmented, and but I will like, oh, here's some peas,
34:24
here's some ham. Let me take a little peas in a little ham
34:27
and eat it. That way. But it took me a while to understand.
34:30
When you go somewhere that's composing your dishes, you really are intended mostly
34:35
to take that perfect bite. It's not just a little bit of this,
34:37
a little bit of that on separate bikes. You're supposed to put it all
34:40
together. And when you do that, you have the maybe the sweetness,
34:44
the saltiness or whatever it is. It's texture, lubrication, and some sort
34:47
of sauce or whatever it might be. But those things come together to form
34:50
that bite. And it's important sometimes yeah, a lot of times, No,
34:53
I mean it is very important, and a lot of times it's that
34:57
it's that perfect bite. It's you know, and then you and then you're
35:01
you're in the mind you know, the book or whatever. You know,
35:06
you're in the mind of a chef. You're in the mind of the creator
35:09
of something. If you it's I just look at it as a piece of
35:13
art. You know, you when you're looking at you know, when you're
35:15
at the met and you're looking at art on the wall, you're kind of
35:20
you're in it. If you let yourself go a little bit and just be
35:23
in the moment, I think it'll it'll open up your eyes to new things.
35:28
Cheffaul Smith is our guest host here this morning. You're welcome to a
35:30
call in. Although he's our guest host, you still can give him any
35:34
questions that you have. If you have any questions about foodor about any of
35:36
his businesses, he gives a call three or four three four, five fifty
35:38
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three zero four non three five fives er years of eight. What we need
36:04
to do right now is we're going to take a commercial break and we're going
36:06
to find out what's in this bought. Oh my goodness, my gosh,
36:09
it's exactly what we were just tap. I'm sorry, I'm gonna have to
36:15
have the money. Okay, we want to take a break. We'll be
36:15
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or visit Brightwaymaize dot com. Okay, okay, we we had to
39:14
take that commercial break because there was an emergency white box that showed up from
39:16
the Urgency and this thing was full of perfectly placed pepperoni rolls. I don't
39:23
know that I've ever had a pepperoni roll that fresh problem. I'm a pretty
39:28
decent cook, and I am in all right now of the wheelhouse and Tina
39:32
and her team. Holy cow, I'm I had a moment. Yeah,
39:37
seriously, you know, I'm you know, we I think we may have
39:40
hugged you know. I don't even remember what happened in the last thirty seven
39:44
I don't either. I had to sprint around the studios to make sure that
39:46
all of you on air folks got their food, because, honestly, man,
39:50
in radio, sometimes we get the food and then everybody else eats it.
39:52
So when we get it here in the studio, we try to keep
39:54
that stuff close and share it among our But man, that is that was
39:58
a I don't want to use any inappropriate for radio words, but use them.
40:01
I'm from the kitchen. Yeah, man, that that was a a
40:05
A food or gas. I mean that was and and I'm still looking at
40:09
it. Yeah, yeah, yeah, yeah, yeah, there's still there's
40:13
more in there for us to split and this thing's over, so that's good
40:15
that we'll be able to tank you wheelhouse. Yeah across the You're not kidding
40:22
man, that made my day for real. That is one of the most
40:23
delicious things I've had, Jeff, What's what's the verdict in there on the
40:28
Pepperoni roll? Is that is that pretty good? Oh? Yeah, you
40:31
can't even say anything. It's just grunting exactly. That. That is seriously,
40:37
man, I love Pepperoni roles and that is uh and that is that's
40:40
seriously one of the best that promo material tape says all the time. Cheff
40:45
well Smith is our is our guest host here this morning. As well as
40:49
Pepperoni rolls from the wheelhouse. We can elevate them to guest host status I
40:53
think because they're definitely part of the program now because those things are delicious.
40:57
About thirteen minutes until the top of the hour, we have one more commerci
41:00
break to get to and here in a few minutes, so we have to
41:00
do a little ten questions. Ten questions for Chef Paul. I try to
41:04
come up with some uh, some goofy and maybe some serious questions. We
41:07
we pepper Chef Paul with questions all the time, so it's almost always like
41:10
ten questions with Chef Paul. So I try to get out of out of
41:14
the typical stuff to ask some questions here. So I have some kind of
41:16
weird questions and I have some food related questions. By the way, if
41:21
you have any questions of your own, you can still get in this morning.
41:22
You can text three zero four eight two five five three zero four or
41:27
man, that is nowhere near right. That's for the peer, straight to
41:30
the breast. Yeah, there is zero me it did it unplugged? Me?
41:36
Let me see three zero four non three five five zero zero eight is
41:37
our text line number, and you can call. I can get that one
41:40
right, three zerre a four three four five fifty eight fifty eight. Okay,
41:43
wait a minute, Okay, don't want to beilch twenty. I'll do
41:47
it. There is zero shame in my game. Man, that's all deserved.
41:52
That is well deserved. Okay, So let's get to ten questions with
41:54
Chef Paul. Jeff production note, Dave has mentioned to me that we need
41:59
music for this, and we need music for this. We need music for
42:00
ten questions. I need to I need to get into something there. Okay,
42:04
So first question that I have here, and these are themes on some
42:07
famous questions with a food twist. So if you could have a dinner party
42:09
with any three historical figures, who would we at your table? And what
42:14
would you serve? Oh? Good question. I mean Julia Child has to
42:17
be there. Nice, you know, old school, you know, one
42:22
of the mothers of cuisine. I think Eric Repair for me, is one
42:30
of those chefs that I really, really really just look up to. You
42:37
know, I would say Anthony Bourdain, but you know he was a little
42:42
grizzled. I love him, loved him, I really you know that The
42:47
third one is a tough one. Maybe, and I'm thinking just chefs because
42:52
of the conversations that we could have. I'm thinking possibly Roy Choy. Oh
42:58
you know, I listened to a podcast asked recently with him and his story,
43:04
and some of the things that he says just resonated with me, either
43:07
him or or Will Gadera or maybe Danny Meyer, you know from the front
43:13
of the house side. Will Gadera was eleven Madison Park. I'm actually reading
43:15
his book right now, called Unreasonable Hospitality. And I just think that that
43:22
is I think the conversations that we could have would be would be there.
43:27
So as a chef, would do you have the opportunity, when you have
43:30
the opportunity to cook for other chefs, is that something you enjoyed doing?
43:32
Absolutely had Matt Welch, the Vagabond chef from Vagabond Kitchen in Wheeling. He
43:38
came in a couple of nights ago, and and and when you talk about
43:43
things like this, and I'm again three or four chapters into this Unreasonable Hospitality
43:49
book, it's a it's this, it's a fraternity. You know, when
43:52
you are in the business and you go into a restaurant, you know,
43:57
if they somehow find out, the red carpet rolls out. You know.
44:00
I literally was in tears in the second chapter this morning because Will Gadera was
44:07
talking about Danielle Balute and talking about his mother passing and he took his dad
44:12
to Danielle's restaurant and how for that four hour period and nothing else mattered and
44:17
he could literally and I've and I see it sometimes in the restaurant you can
44:23
literally watch the stress just leave a person's body. And you know, you
44:29
talk about that short rip. You talk about, you know, the comfort
44:32
that it gives. You talk about these things, and that is I love
44:37
food, I love ingredients, but the experience is what I love delivering.
44:39
And I think that is specially to another chef, to another you know,
44:45
person that I that I look up to, or that I respect, or
44:50
maybe that I don't even like, you know, and just you know,
44:53
say like, yeah, man, yeah, what's all with that? Has
45:00
there been a kitchen experiment that you've tried that was a disaster but you learned
45:04
something really valuable? Yeah? Yeah. So since I've opened ten ten,
45:07
we have tried to make purple oil. We've tried to make purple oil because
45:15
that's you know, it's a beat. The beat is our logo. So
45:17
we put you know, we make we make chili oils, we make chilve
45:22
oils. To garnish the plate with it, I can't do it, you
45:28
know, I don't know if there's you know, and I've studied it,
45:31
We've researched it. We have we have dehydrated beats and tried to infuse them.
45:37
It just turns black. There is a block on this, and I'm
45:42
gonna probably need to reach out to someone like Farron Audrea, who was like
45:45
the father of molecular gas driving. I guarantee he'd be like, you do
45:50
this and that's it. And I'm like, oh, I'm an idiot,
45:52
but yeah, there, I will say. There are more culinary disasters in
46:00
in my history than I can even remember. But that's the great thing about
46:05
us. And I was talking with one of our cooks about it yesterday.
46:09
Our business is about making mistakes, making mistakes and then not repeating it.
46:14
It's kind of like history, right, you know, you need to learn
46:16
it. I did one hundred holiday sauces before I broke one, and I
46:21
really understood what an emulsion is and what you know, heat and cool and
46:27
speed and all of the things go into it. So, I mean,
46:30
I think that it is. It is exciting to mess up because then you
46:36
really understand and you really think about it. You know. I'm pretty I'm
46:38
a pretty decent cook, and I still mess things up all the time.
46:43
And when I do, I'm like, oh, that's just my daughter.
46:45
I needed my daughter to understand this. She gets so mad when she can't
46:47
do something perfect the first time. Yeah, and I'm like, honey,
46:51
you gotta learn. I mean, making mistakes that you got to. I
46:53
mean, Daddy has to show you how to do things every once in a
46:55
while. You can't just yeah, birth it from your head and suddenly know
46:59
how to do these things. You got to figure it out, and you
47:00
have to be open to failure. I think stepping out, you know,
47:05
just like having the octopus or just like having that perfect bite and not changing
47:08
a dish. You have to step out of your comfort zone every single day.
47:13
You know. If there's one thing that I try to do is get
47:15
out of my comfort zone every day. If if your culinary Journey was turned
47:20
into a movie, which actor would you want to play you? And what
47:22
genre would it be? I mean I would say it could really fall into
47:28
everything but a rom com. I would love to see Paul Rudd. I
47:36
love Paul Rudd. I mean some of the movies that he is in.
47:39
You know, This is forty is maybe the funniest movie I have ever seen.
47:45
I love him. I think we, you know, at least from
47:49
his characters, I think we have a lot in common. He's ruggedly handsome.
47:52
Sure, sure, so maybe maybe I need to get someone like Pee
47:55
Wee Herman, the Late person Herman. Yeah, But you know, I
48:02
think that the genre. You know, a tragedy have to be an inspirational
48:14
something like that. About sixty seconds left on this commercial or on this spot
48:17
before we have to take our last commercial break, so I'll skip down to
48:21
this. What's your top tip for amateur chefs at home to elevate their cooking
48:24
from good to great? I would say the one thing you know, use
48:30
finesse, but utilize the correct techniques and make sure number one that everything is
48:37
seasoned properly. Taste your food. Taste, taste, taste, taste,
48:40
taste. The one thing that I always see is your pan. If you're
48:45
not setting off your fire alarm, your smoke detector at your house, you're
48:50
not cooking right right, So you get your pan hot. Quick follow up
48:52
to that before we take our break. When you're seasoning something like raw meat,
48:57
like you're doing something with ground b for chicken or something along those lines,
49:00
how do you get your seasoning right? Because at least as far as
49:04
I know, you can't reach down there and like lick your your meat or
49:07
something like that. Once you get it in there, well, I mean
49:09
I've been known to do it a couple of times. So ground ground beef
49:13
I could see probably doing it, but then maybe not unless you know,
49:16
I would say so when you season, kind of aim high, so raise
49:22
raise your hand up a little bit so you're getting things on the table as
49:24
well or on the counter. But you know, don't you try to season
49:30
evenly and and also season aggressively but not over aggressive, so you know,
49:37
think about you can always add more salt and pepper, right, and I
49:40
think salt and pepper are beautiful things. You know, don't use salt as
49:44
a crutch, but it season appropriately. Think about the the dish as a
49:51
whole, because if you season everything like the veggies and the and the protein
49:55
and everything together might be a little bit two season, right right, you
50:01
gotta use moderation. Well that's right, uh, Chef fal Smith, We
50:06
needed to get our final breaka of Dave Allen's show five and Live is brought
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Any Love Chef Paul, Thank you so much for coming in today, sitting
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with us, talking a little bit about food, co hosting this thing.
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And you got some Pepperoni role. I'm literally talking with my mouthful right now.
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This is my second Pepperoni role. It is warm, delicious, hot.
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Get to the Wheelhouse right now, and don't forget ten ten and the
52:22
pitch as well Chef Paul's restaurants. If we have so much stuff that we
52:27
cover with Chef Paul on Mondays on hotline too, so be sure to check
52:29
in every Monday at four o'clock. Chef Paul pretty much wherever he is in
52:31
the country, he checks in with us, which we always appreciate. I'll
52:35
be in Napa Valley on Tuesday. Fantastic, very excited to talk to you
52:38
from from northern California and we'll get some wine and have a good time.
52:43
That's awesome, man, thanks again for coming in. I appreciate a chef
52:45
pulature. Thanks for having mes Chef Paul Smith. I'm del Cooper. You're
52:47
listening to five any Live. Dave Allen will be back on Monday. Have
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