Latest / The Radio From Hell Show - Best Of / Donut Critic - Chomp Donuts From October 21st, 2025

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Donut Critic - Chomp Donuts From October 21st, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Ask and you shall receive.
• 0:02
  Speaker 2: Really off the air, I said, we got the donut
• 0:05
  Speaker 2: critic Ben coming in today, and he better bring donuts
• 0:08
  Speaker 2: because I am craving donuts because sometimes Ben brings other things.
• 0:11
  Speaker 1: My god, what do we have? I was sure he
• 0:13
  Speaker 1: was going to bring suits.
• 0:17
  Speaker 3: You can't go ahead. I'm gonna These are Trump Donuts.
• 0:22
  Speaker 3: They're from a place called Trump. We have the the two.
• 0:25
  Speaker 1: Uh are you guys are the owners of the joint. Yes,
• 0:29
  Speaker 1: it's Rick.
• 0:30
  Speaker 3: And Jeff and Trump is located in Kimball Junction up
• 0:35
  Speaker 3: by Park City there. And Uh, I'm eating a fritter,
• 0:39
  Speaker 3: a caramel apple fritter right now.
• 0:41
  Speaker 1: Bill's always happy for a fritter. Oh my god.
• 0:44
  Speaker 4: Now these are Utah's latest and greatest. This is the
• 0:47
  Speaker 4: newest shop that is going to be opening in Utah.
• 0:50
  Speaker 4: So what I have is a lot of donuts. Yes,
• 0:54
  Speaker 4: let me let me get some for the camera here,
• 0:57
  Speaker 4: so see what we're working with.
• 0:58
  Speaker 3: So the Jeff up is the chef, and Rick uh
• 1:04
  Speaker 3: stands over his shoulder and says, you're not.
• 1:06
  Speaker 1: Doing it right. He's my emotional support. So so tell
• 1:10
  Speaker 1: us why you wanted to start a donut chop.
• 1:12
  Speaker 5: Oh, Jeff why didn't you start because you're the chef.
• 1:14
  Speaker 5: And then I'll talk about how a lawyer becomes a donut.
• 1:17
  Speaker 1: That's always the best story. I have good protection.
• 1:20
  Speaker 6: Yes, you know, I've worked in so many different restaurants,
• 1:23
  Speaker 6: from high end fine dining to donut shops. And you know,
• 1:27
  Speaker 6: when you think about food, you think about nostalgia, and
• 1:29
  Speaker 6: you think about something that's approachable for anyone, right, whether
• 1:31
  Speaker 6: you're seven years old, whether you're an adult, whether it
• 1:34
  Speaker 6: doesn't matter where you are. And donuts always make me happy, right,
• 1:37
  Speaker 6: no matter you give him to bring him to anyone.
• 1:39
  Speaker 6: You clearly like soup as well, but if you bring
• 1:43
  Speaker 6: this somewhere, it makes people happy. And that's sort of
• 1:44
  Speaker 6: the whole point about food is the simplicity of you know,
• 1:47
  Speaker 6: taking something of like a culinary skill and then adding
• 1:50
  Speaker 6: it to donuts.
• 1:51
  Speaker 1: If you could make me a donut soup, I would
• 1:53
  Speaker 1: be really work on that tonight.
• 1:55
  Speaker 5: We can make you you can have soup, and they
• 1:57
  Speaker 5: want to make you a donut you can dip in your.
• 2:00
  Speaker 2: I'm super super happy right now I have the brown
• 2:03
  Speaker 2: butter salted caramel donut. That's it's like a step above.
• 2:08
  Speaker 2: It's gone the extra mile on this one.
• 2:11
  Speaker 4: Honestly though, though, That's why I got into donuts is
• 2:13
  Speaker 4: just that simplicity and that celebration of a small little treat,
• 2:18
  Speaker 4: you know, something that you can really enjoy and it's
• 2:20
  Speaker 4: something you can you can bring. And that's the thing
• 2:23
  Speaker 4: I like about these donuts too, is they are reasonably priced.
• 2:26
  Speaker 1: Like you look at these donuts in your eye, I
• 2:27
  Speaker 1: would think these are very high end expensive. Yeah, what's
• 2:30
  Speaker 1: this box of donuts? What's this gonna run?
• 2:33
  Speaker 6: So each of these donuts range from like two fifty
• 2:35
  Speaker 6: to three fifty. Some of the like the fritters, a
• 2:38
  Speaker 6: little as four. But you know, we have a six
• 2:41
  Speaker 6: pack and a twelve pack, right, and your six pack's
• 2:44
  Speaker 6: coming at nineteen ninety nine, Ryan, is a beautiful box.
• 2:46
  Speaker 6: And then the twelve pack is coming at thirty nine
• 2:49
  Speaker 6: ninety nine. So this is something that you could bring
• 2:51
  Speaker 6: as a gift. I was gonna say that, and it
• 2:52
  Speaker 6: feels really good.
• 2:53
  Speaker 5: Yeahanial, the twelve pack packaging and everything, that's just a
• 2:58
  Speaker 5: show stopper.
• 2:58
  Speaker 1: You bring that in and open that up.
• 3:00
  Speaker 2: Well, because you have little individual sections for the donuts.
• 3:03
  Speaker 5: One that everybody hates about a donut or getting donuts
• 3:06
  Speaker 5: is when they're smushed. Nobody likes the donuts touching them
• 3:10
  Speaker 5: each other, and certainly no one else that.
• 3:12
  Speaker 2: Maple bar anywhere near.
• 3:17
  Speaker 5: And you don't want the top of the box smushing
• 3:19
  Speaker 5: the top of the donut, because there's nothing worse than
• 3:21
  Speaker 5: having open the box of donuts and what you see
• 3:23
  Speaker 5: is most of the good stuff is stuck to the top.
• 3:26
  Speaker 3: And yes you can lick the bos. Talk about the
• 3:29
  Speaker 3: talk about the lemon curd. I love lemon curd, although
• 3:33
  Speaker 3: I hate the word curd, but tell me about your
• 3:36
  Speaker 3: lemon curd.
• 3:37
  Speaker 6: So you know, I think a lemon donut is pretty traditional, right,
• 3:40
  Speaker 6: and we're really trying to focus on traditional things, but
• 3:43
  Speaker 6: we really want to take again that step up. So
• 3:45
  Speaker 6: we take real lemons, we zest all the lemons, we
• 3:48
  Speaker 6: use the juice, and so it's actually real lemon curd
• 3:50
  Speaker 6: that you would find like a fine dining restaurant or
• 3:52
  Speaker 6: something on a real dessert plate, and we put it
• 3:55
  Speaker 6: in there and then we top it off with fresh
• 3:56
  Speaker 6: meringue that we do this so it's like a lemon
• 3:59
  Speaker 6: lemon meringue almost in a donut. And then on the
• 4:01
  Speaker 6: outside the sugar, we take all the zaster from the
• 4:03
  Speaker 6: lemons and we mix it with sugar and then we
• 4:06
  Speaker 6: cry ovack it or we vacuum seal it together and
• 4:08
  Speaker 6: we let it sit for a week and you get
• 4:09
  Speaker 6: all the oil from the lemons zest on top of
• 4:12
  Speaker 6: the sugar.
• 4:13
  Speaker 4: No, you're gonna have to try it honestly, is an
• 4:15
  Speaker 4: elevated donut?
• 4:16
  Speaker 1: Is there still a lemon curd in there?
• 4:17
  Speaker 2: There?
• 4:19
  Speaker 1: Would it be terrible if I ate two donuts? No?
• 4:21
  Speaker 3: Is that?
• 4:21
  Speaker 1: Actually? Grab you one right here? I'll have a lemon
• 4:25
  Speaker 1: curd too. Uh. These are just fabulous. It's trump It's
• 4:28
  Speaker 1: a kimbal junction.
• 4:30
  Speaker 2: Uh.
• 4:30
  Speaker 1: I guess I think you could go. You can order
• 4:33
  Speaker 1: ahead or so.
• 4:35
  Speaker 5: What we're going to be doing is we will have
• 4:36
  Speaker 5: the op the availability to order for pick up if
• 4:40
  Speaker 5: we want. If you want to, we will have delivery,
• 4:43
  Speaker 5: which is something very unusual. We're gonna have a minimum
• 4:45
  Speaker 5: of four dozen for deliveries. We'll give you free delivery
• 4:48
  Speaker 5: in the Park City area. Sorry, Salt like can't come
• 4:50
  Speaker 5: down here just yet. Wait for store number two. But
• 4:53
  Speaker 5: we have a delivery truck that we have for our
• 4:55
  Speaker 5: catering and events group. So we are taking a very
• 4:59
  Speaker 5: kind of across the border. I'm gonna say aggressive, but
• 5:02
  Speaker 5: a very progressive approach to how we're gonna sell donuts
• 5:05
  Speaker 5: both in a store and out of the show.
• 5:07
  Speaker 1: And you're not open yet, when do you open?
• 5:09
  Speaker 5: Our grand opening is supposed to be next week. We
• 5:11
  Speaker 5: have a ribbon cutting with the Park City Chamber of Commerce,
• 5:13
  Speaker 5: I believe on the twenty ninth. We are rushing through
• 5:17
  Speaker 5: construction right now as best we can to get everything up.
• 5:19
  Speaker 5: It looks great, but it's sort of like I call
• 5:21
  Speaker 5: it a ship in a bottle. We're waiting just to
• 5:24
  Speaker 5: pull the string and it all comes together and donuts
• 5:26
  Speaker 5: pump out.
• 5:27
  Speaker 1: It is away that easy.
• 5:30
  Speaker 5: It is that easy for me because I'm not the chef,
• 5:32
  Speaker 5: So for me, it's simply the shop will open.
• 5:36
  Speaker 3: It's called Chomp. You're gonna be open every day of
• 5:39
  Speaker 3: the week, seven days a week, early in the morning.
• 5:42
  Speaker 5: And what's gonna be great is we're gonna start out
• 5:44
  Speaker 5: in the shoulder season at about seven am to three pm,
• 5:47
  Speaker 5: and then once the ski season starts and during the summer,
• 5:49
  Speaker 5: we're gonna start at six am and go.
• 5:53
  Speaker 1: So whenever some.
• 5:54
  Speaker 6: Cor come, we'll sell you donuts, some coffees. We have
• 5:58
  Speaker 6: excellent copies. We're roasting all of our means in Salt Lake.
• 6:01
  Speaker 6: We have a machine, a special machine that is I
• 6:03
  Speaker 6: think we're the first one in the US to have
• 6:05
  Speaker 6: this one.
• 6:05
  Speaker 1: It's very cool.
• 6:06
  Speaker 6: It has a bluetooth where the coffee machine talks of
• 6:09
  Speaker 6: the grinder to make it perfect at all times. We're
• 6:11
  Speaker 6: having all local dairy for all of our milks. We're
• 6:14
  Speaker 6: weighing out our milk for our lattes, and we're sort
• 6:17
  Speaker 6: of like really going above and beyond and again taking
• 6:19
  Speaker 6: something that's simple like coffee that people sometimes can overlook,
• 6:22
  Speaker 6: and just really drilling down on what makes a perfect latte,
• 6:26
  Speaker 6: what makes a perfect cappuccino. We have some really cool syrups.
• 6:28
  Speaker 6: We're making an US s'mores syrup for lattes. It's pretty good.
• 6:32
  Speaker 3: Well, this spritter is the best fritter I've ever had,
• 6:36
  Speaker 3: and it's usually it's.
• 6:37
  Speaker 1: One you've had a lot, yeah here, but it's true.
• 6:43
  Speaker 4: Like they pump out some amazing donuts and they're reasonable
• 6:46
  Speaker 4: prices to that's the thing.
• 6:48
  Speaker 1: It's called Chomp. It's in Kimball Junction. Uh. It's uh.
• 6:52
  Speaker 3: I think you're gonna take the take Northern Utah Bied storm.
• 6:56
  Speaker 3: I think you no doubt.
• 6:57
  Speaker 4: Oh yeah, going going up to the Unas, it's easy
• 7:00
  Speaker 4: to stop at Kimball Junction, going up to the ski resorts,
• 7:03
  Speaker 4: easy to stop at Kimble Junction, going up to the outlets.
• 7:06
  Speaker 4: You know people are going to be doing, you know, shopping,
• 7:08
  Speaker 4: and it's easy to stop at Kimball Junction.
• 7:10
  Speaker 1: It's just right there.
• 7:11
  Speaker 4: If you know where the Wendy's is and where that
• 7:13
  Speaker 4: subway was, yeah, it's right in that section.
• 7:15
  Speaker 5: Or for some others, it's where the liquor story is.
• 7:18
  Speaker 5: We have to know our audience completely.
• 7:20
  Speaker 1: That's what we should do.
• 7:21
  Speaker 4: Some liquor and donut parents, Well, then I know exactly
• 7:23
  Speaker 4: where it is.
• 7:25
  Speaker 2: And this says and I've always thought this. This is
• 7:28
  Speaker 2: going to open up in time for one of the
• 7:30
  Speaker 2: biggest donut holidays. My mom always for Halloween. And I
• 7:34
  Speaker 2: don't know why because you get count candy on Halloween,
• 7:37
  Speaker 2: but Halloween is a big donut holiday always.
• 7:41
  Speaker 4: It's just easy because there's parties and people coming over,
• 7:45
  Speaker 4: and donuts are that simple celebration. They're something that you
• 7:48
  Speaker 4: can just pick up and bring to a party and
• 7:50
  Speaker 4: just treat everybody quickly.
• 7:52
  Speaker 3: Run through all of the flavors that you brought here today.
• 7:55
  Speaker 6: Okay, So we have a lot of different flavors. So
• 7:57
  Speaker 6: starting kind of in the my bottom right hand corner,
• 8:00
  Speaker 6: we have a toasted white chocolate and caramel Old Fashion.
• 8:03
  Speaker 6: Old Fashion is one of my favorite donuts in the world.
• 8:05
  Speaker 6: Has a nice crunch to it, so we paired that
• 8:06
  Speaker 6: with white chocolate. We toasted in the oven and incorporate
• 8:09
  Speaker 6: with caramel. We have a classic cake donut. We have
• 8:13
  Speaker 6: your caramel apple.
• 8:14
  Speaker 1: I'm melting.
• 8:16
  Speaker 6: We have our caramel apple fritter, so we use real apples,
• 8:18
  Speaker 6: we cut them. We have a very unique way of
• 8:20
  Speaker 6: making our fridter. This one's our triple chocolate right here.
• 8:24
  Speaker 6: So we have a Vellerona chocolate ganash. We make a
• 8:26
  Speaker 6: chocolate sand with chocolate and caramel. We blend it together
• 8:30
  Speaker 6: dipped in chocolate, and then we use a ton of
• 8:33
  Speaker 6: real vanilla beans. So if you actually look at the
• 8:35
  Speaker 6: East Rays donuts and to the other one, you'll see
• 8:37
  Speaker 6: these little flecks in them. That's actually all real vanilla beans.
• 8:40
  Speaker 6: We have a classic Boston cream pie with a beautiful
• 8:43
  Speaker 6: pastry cream that we do. This is a blueberry lemon
• 8:46
  Speaker 6: doughnut tossed in lemon sugar, so it's a cake donut
• 8:49
  Speaker 6: with Michigan blueberries.
• 8:51
  Speaker 2: Oh.
• 8:52
  Speaker 6: We have our salted brown butter caramel donut, so it's
• 8:55
  Speaker 6: a caramel that we make every day we drizzle on
• 8:58
  Speaker 6: top of the donut. We have our lemon meringue donut
• 9:00
  Speaker 6: right there with our lemon curd and lemon sugar. We
• 9:03
  Speaker 6: have everything from classic raised donuts, which is just as
• 9:05
  Speaker 6: I think it's probably the most honest donut you can find, right,
• 9:09
  Speaker 6: Like you can hide things behind chocolate and other things,
• 9:11
  Speaker 6: but like our yeast raised donut is just really life
• 9:14
  Speaker 6: and fluffy. We take a lot of time trying to
• 9:16
  Speaker 6: develop that.
• 9:16
  Speaker 1: Here.
• 9:17
  Speaker 6: We have a lot of awesome donuts.
• 9:18
  Speaker 1: We have some other ones coming to Yeah, Trump is
• 9:21
  Speaker 1: where it is.
• 9:23
  Speaker 4: He was talking about the flavors and that dough base
• 9:25
  Speaker 4: is one of the best I've had, so that vanilla
• 9:28
  Speaker 4: bean bass. I had the glaze just to taste the
• 9:30
  Speaker 4: dough and wanting to know that.
• 9:31
  Speaker 1: That base was good and they could put anything on it.
• 9:34
  Speaker 1: It's going to taste good. Yeah, Well, congratulations, You've got
• 9:37
  Speaker 1: a winner here for for sure. I don't think there's
• 9:39
  Speaker 1: any doubt about that. Yeah, it's going to be thank you. Yeah,
• 9:42
  Speaker 1: you guys will be all over the place, quality product
• 9:44
  Speaker 1: and a great location.
• 9:46
  Speaker 6: And one other thing that we're doing is we are
• 9:48
  Speaker 6: emphasizing hospitality like no other. We want to make the
• 9:51
  Speaker 6: Four Seasons look like a horrible place to go, which
• 9:53
  Speaker 6: is not it's great, I want.
• 9:55
  Speaker 1: To say there.
• 9:56
  Speaker 6: But part of being in a hospitality, especially where we
• 9:59
  Speaker 6: are our and Donuts is you know, I don't think
• 10:01
  Speaker 6: people really emphasize being kind.
• 10:03
  Speaker 1: Right.
• 10:04
  Speaker 6: We spent weeks with our staff going over training and
• 10:07
  Speaker 6: role playing and just how to be and anticipate people's
• 10:10
  Speaker 6: needs and to be kind to people because we wanted
• 10:12
  Speaker 6: to be a community based restaurant, right, but not feel
• 10:16
  Speaker 6: like kind of I mean sometimes you go to Park City,
• 10:18
  Speaker 6: it's transactional. It's like, oh, are you a tourist or
• 10:20
  Speaker 6: you live here? We want to be kind and just
• 10:23
  Speaker 6: really go above and beyond. Where's giving a free dome
• 10:25
  Speaker 6: to someone having a bad day, bringing out a lemonade
• 10:28
  Speaker 6: on a hot day, just we've given them the green
• 10:30
  Speaker 6: light to just go above and beyond for every customer.
• 10:32
  Speaker 3: It's amazing, excellent, excellent, It's trump It's in Kimball Junction,
• 10:36
  Speaker 3: opening on the twenty.
• 10:38
  Speaker 1: Ninth nine all right, So there you go. You want
• 10:42
  Speaker 1: a great donut, this is the place to go. Trump
• 10:44
  Speaker 1: thanks you, guys, thank you, thank you, thank you very much.
• 10:47
  Speaker 2: All Right,