Latest / Out of Bounds with Bo Bounds / Hour 3: Drew Brees' NFL Hall of Fame Introduction.. Reggie Bush as an analyst.. Plus, we chat with Joe Cravens -- Walkers Drive In.

Transcript

Hour 3: Drew Brees' NFL Hall of Fame Introduction.. Reggie Bush as an analyst.. Plus, we chat with Joe Cravens -- Walkers Drive In. · Out of Bounds with Bo Bounds

• 0:01
  Speaker 1: Live from the Whiskey sixty one Lounge inside the Bank
• 0:04
  Speaker 1: plus studio, I mean the studio set Bound show Bound
• 0:09
  Speaker 1: streaming live worldwide on the out of Bounds Radio and
• 0:13
  Speaker 1: on your radio. Right then, one oh five point nine.
• 0:15
  Speaker 1: What's the zone?
• 0:35
  Speaker 2: Maybe your fan base would rather lose to Alabama out
• 0:39
  Speaker 2: of Bounds ESPN one oh five nine the zone. I'm
• 0:43
  Speaker 2: your host, Bo Bounds double Down is with me. He's
• 0:49
  Speaker 2: ready to bet on every game this year in college football.
• 0:54
  Speaker 3: I mean free money.
• 0:56
  Speaker 2: How many parlays are you gonna have going?
• 0:58
  Speaker 3: I mean I'm a fire at least ten end for
• 0:59
  Speaker 3: the week.
• 1:00
  Speaker 2: Okay, and they got to be a minimum of like
• 1:04
  Speaker 2: six to eight games because that gives you the best
• 1:06
  Speaker 2: chance to win.
• 1:07
  Speaker 3: I'm not trying to win ten bucks. I'm trying to
• 1:09
  Speaker 3: win ten.
• 1:10
  Speaker 2: Thousand, right, mister Parlay, we may have another nickname for you,
• 1:16
  Speaker 2: Parlay King. Trying to think that through. Give me a minute,
• 1:21
  Speaker 2: Bo Bounds and Double Down with you, brought to you
• 1:24
  Speaker 2: by Pearl River Resort. Mister Parlay is ready for college
• 1:28
  Speaker 2: football and NFL season, and I know you are too.
• 1:33
  Speaker 3: Well.
• 1:33
  Speaker 2: Actually have high school football before you know it, which
• 1:36
  Speaker 2: is crazy. It'll be like playing in a sauna, but
• 1:40
  Speaker 2: at least you'll have some football. And I think August
• 1:44
  Speaker 2: ninth is the day that Drew Brees goes into the
• 1:46
  Speaker 2: Hall of Fame. But I'll have to look. We got
• 1:49
  Speaker 2: the Mississippi Sports Hall of Fame this weekend. The big
• 1:52
  Speaker 2: drawdown party is Friday, which is a ton of fun.
• 1:56
  Speaker 3: We've been.
• 1:58
  Speaker 2: A few times. And then Saturday morning you get to
• 2:02
  Speaker 2: go to the Mississippi Sports Hall of Fame in museum
• 2:06
  Speaker 2: and they'll sign autographs for you, which is cool. That's
• 2:10
  Speaker 2: like mid morning. And then that night out at the
• 2:16
  Speaker 2: Refuge the Marriotte out there, they'll have the big induction ceremony.
• 2:22
  Speaker 2: So that's a big week and Drew Brees is heading
• 2:25
  Speaker 2: into the Pro Football Hall of Fame here in a
• 2:27
  Speaker 2: couple of weeks, Jackson, would you give me that. I
• 2:30
  Speaker 2: think it's August ninth or something. Canton, Ohio. They always
• 2:34
  Speaker 2: do a game. They do like three or four nights
• 2:37
  Speaker 2: leading up to it, and then of course they have
• 2:40
  Speaker 2: the the big ceremonies on Saturday.
• 2:44
  Speaker 3: What is it eighth? You're right, Saturday eighth, Oh, Saturday,
• 2:47
  Speaker 3: August eighth. Sorry, so.
• 2:50
  Speaker 2: Go ahead, yeah, you of course, Breeze is sitting there. Yeah,
• 2:54
  Speaker 2: fit slapits Gerald, longtime wide receiver for the Arizona Cardinals.
• 2:59
  Speaker 2: Just a final nominal player human too, Yes, Luke Keikley,
• 3:05
  Speaker 2: he gets in linebacker from Carolina. Vinatieri placekicker for the
• 3:11
  Speaker 2: Patriots and Colts legendary.
• 3:13
  Speaker 3: And then Roger Craig, he was.
• 3:16
  Speaker 2: One of my favorites as a kid playing for Nebraska
• 3:20
  Speaker 2: and then for the San Francisco forty nine Ers and
• 3:22
  Speaker 2: Bill Walsh. He was the perfect running back at that
• 3:29
  Speaker 2: time for the forty nine Ers, and Bill Walsh did
• 3:33
  Speaker 2: a great job understanding Roger Craig's skill set. And that
• 3:39
  Speaker 2: was back when not a lot of coaches teams, regardless
• 3:44
  Speaker 2: of what level, threw the ball to the running back
• 3:47
  Speaker 2: or tailback out of the backfield. And you can betch
• 3:52
  Speaker 2: your you know what Bill Walsh did. And of course
• 3:55
  Speaker 2: they had some wonderful pieces there throughout the forty nine ers,
• 4:00
  Speaker 2: throughout Bill Walsh's run and bled over in the seaford
• 4:02
  Speaker 2: as we all know. And of course one of all
• 4:05
  Speaker 2: of our favorites, Jerry Rice, would join that team coming
• 4:08
  Speaker 2: out of Mississippi Valley State. But that's cool to have
• 4:12
  Speaker 2: Roger Craig as deserving. That's a hell of a class.
• 4:15
  Speaker 2: Adam Dena Terry, Yeah, Luke Keighley and Larry Fitzgerald and
• 4:20
  Speaker 2: of course for many of you, you feel like you're own,
• 4:23
  Speaker 2: which is great. Drew Brees Texas high school football. Nobody
• 4:28
  Speaker 2: wanted him. Then he goes to Purdue somehow they won
• 4:32
  Speaker 2: in the late nineties. You know, two coaches have wanted Purdue,
• 4:36
  Speaker 2: Joe Tiller and Jeff Brown, and Drew Brees was the
• 4:39
  Speaker 2: quarterback for Tiller. He eventually goes to the Chargers. Things
• 4:42
  Speaker 2: look pretty good. He gets hurt, his shoulder is decimated.
• 4:48
  Speaker 2: The rest is history. The Dolphins say no, the Saints
• 4:50
  Speaker 2: say yes. Sean and Drew give you an extraordinary fifteen years. Yeah,
• 4:56
  Speaker 2: it was life. Oh he gave you lighte That's what
• 4:58
  Speaker 2: it did. I like it, ket me going, kept you going,
• 5:01
  Speaker 2: I mean yeah, yeah, because the Saints were boring as
• 5:04
  Speaker 2: hell from nineteen sixty seven to two thousand and five.
• 5:07
  Speaker 2: And then Katrina happened. But then Sean and Drew after Katrina,
• 5:14
  Speaker 2: and the rest is history, and it turned New Orleans
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  Speaker 2: upside down and gave y'all magical Sundays and other times
• 5:25
  Speaker 2: Monday Night football, which I was down there the night
• 5:28
  Speaker 2: that Reggie Bush took two back, almost took a thirty,
• 5:31
  Speaker 2: tripped right around midfield. I don't know if it was
• 5:35
  Speaker 2: on one of the forty fives, but he had another opening,
• 5:38
  Speaker 2: got a little carried away with his feet. But you
• 5:44
  Speaker 2: didn't know that you could actually play in primetime, go
• 5:48
  Speaker 2: to the playoffs all the time, go to the NFC
• 5:50
  Speaker 2: Championship game multiple times, and went a Lombardi Trophy life.
• 5:57
  Speaker 3: That's what that was.
• 5:58
  Speaker 2: First ballot Hall of Famer Drew Brees. He was so
• 6:03
  Speaker 2: much like I had checked out of the Saints. He
• 6:06
  Speaker 2: was so much fun to watch live and on TV.
• 6:11
  Speaker 2: But he and Sean has this crazy fire in charisma
• 6:16
  Speaker 2: to him, and Drew more mild mannered but ultra competitive,
• 6:22
  Speaker 2: you know, did want to stick the spear through your heart,
• 6:26
  Speaker 2: and together they gave you fifteen years of bliss. Yes,
• 6:34
  Speaker 2: I mean Derek Emerson was in studio on Friday and
• 6:37
  Speaker 2: was like, he's a huge Saints Fanny families, they're all
• 6:41
  Speaker 2: tied in New Orleans. He you know, he referenced the
• 6:44
  Speaker 2: Rams non pass interference call. But there was so many
• 6:48
  Speaker 2: great moments. Oh yeah, I remember one of the last
• 6:53
  Speaker 2: games I saw before COVID twenty nineteen. Wilkes and I
• 6:59
  Speaker 2: went down there and it was Roethlisberger versus Breeze, I
• 7:03
  Speaker 2: think in December of twenty nineteen, and they lit it
• 7:06
  Speaker 2: up and it was like thirty eight thirty five. I
• 7:09
  Speaker 2: think to this day it's the best NFL game I
• 7:12
  Speaker 2: ever watched because we woke up on we went on
• 7:19
  Speaker 2: the twenty third, I think, and woke up on the
• 7:22
  Speaker 2: twenty fourth in New Orleans and drove back for family stuff.
• 7:27
  Speaker 2: But it was yeah, I mean, Breeze, it was electric.
• 7:32
  Speaker 3: Yeah.
• 7:33
  Speaker 2: And you know, Breeze really didn't have like a super stud.
• 7:37
  Speaker 2: I mean they made Marquise Colston a stud and some
• 7:41
  Speaker 2: other pieces, but he didn't really, I mean, he didn't
• 7:46
  Speaker 2: have a Larry Fitzgerald, No, Whollo, Rotherford, Breeze, Breeze. I mean,
• 7:54
  Speaker 2: I may be missing somebody. No, he didn't have Fitzgerald. No,
• 7:57
  Speaker 2: I mean he didn't have a Travis Kelce.
• 7:59
  Speaker 3: No. M. Graham was good for those few years though.
• 8:02
  Speaker 2: Jimmy Graham was really good, but then he he couldn't
• 8:04
  Speaker 2: find his way with the Seahawks of the Packers. We
• 8:06
  Speaker 2: got that tells me that was Sean. Yes, it was
• 8:09
  Speaker 2: and Drew. Yeah, I mean Pete Carroll couldn't figure it
• 8:13
  Speaker 2: out right with I mean, I know they're good coaches
• 8:16
  Speaker 2: up there, and they made a good run, but he
• 8:20
  Speaker 2: he disappeared. He never did anything again after catching billions
• 8:24
  Speaker 2: of balls. He was playing basketballut there. That's what it was.
• 8:26
  Speaker 2: He was a basketball player, and that's what Sean and
• 8:29
  Speaker 2: Drew gave New Orleans. But for Drew to go into
• 8:32
  Speaker 2: the Hall of Fame, I'm assuming Sean is going to
• 8:34
  Speaker 2: make the speech or the introduction, right, yeah, right, right,
• 8:43
  Speaker 2: it's got to be Sean. Gotta be Sean, because yeah,
• 8:46
  Speaker 2: he'll fly in there should be no one else has
• 8:49
  Speaker 2: even in consideration, honestly. Okay, maybe I guess they may
• 8:52
  Speaker 2: put his kids, but but they'll be There'll be plenty
• 8:56
  Speaker 2: of TVs in Louisiana and Mississippian for that in induction
• 9:00
  Speaker 2: ceremony and to listen to Breeze talk about his life
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  Speaker 2: and thank people.
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  Speaker 3: Yeah, speaking of ceremonies and an introduction, I mean, he's the.
• 9:09
  Speaker 2: Biggest thing in Louisiana sports. It's not closed. No, Andrew
• 9:12
  Speaker 2: Jones got in yesterday. They you know, inducted yesterday.
• 9:15
  Speaker 3: The Hall of Fame baseball finally.
• 9:17
  Speaker 2: Oh good. Yeah, was it over the weekend? I never
• 9:20
  Speaker 2: even saw it?
• 9:21
  Speaker 3: Yeah, no one did. That's unfortunate. It is.
• 9:25
  Speaker 2: They did the Coopers Town thing over the weekend.
• 9:27
  Speaker 3: He gave a speech.
• 9:28
  Speaker 2: I didn't really watch TV. I don't remember turning on
• 9:30
  Speaker 2: the TV. We were on the boat and outside and
• 9:33
  Speaker 2: moving around all right. Joe Craven's, owner of Walker's Drive
• 9:38
  Speaker 2: In in Jackson Fondron at nine thirty.
• 10:00
  Speaker 4: Yeah, we're all gonna die.
• 10:30
  Speaker 5: M I stick him the middle finger. There's no way
• 10:40
  Speaker 5: I'm doing that.
• 10:43
  Speaker 2: Hey, hey, Ada Bounds ESPN one oh five nine. The
• 10:47
  Speaker 2: Zone brought to you by the uh delicious Elijah Craig
• 10:51
  Speaker 2: Bourbon and Bowlines or the Shrimp Scampy. It tastes Italian
• 10:57
  Speaker 2: Kitchen in the Renaissance Dave bar two. We treated Dave
• 11:01
  Speaker 2: to some wood fired pizza from Taste Italian Kitchen last Monday. Yes, yeah,
• 11:09
  Speaker 2: he was blown away and he ripped through some pizza.
• 11:12
  Speaker 2: He had flown all night. It was perfect. He was
• 11:15
  Speaker 2: starving and we got a super hot pizza. They're supreme.
• 11:20
  Speaker 2: No their meat lovers to go and uh Diamond Dave
• 11:24
  Speaker 2: bar two love some meat lovers pizza with fired pizza
• 11:28
  Speaker 2: from Taste Italian Kitchen in the Renaissance and Taste Italian
• 11:33
  Speaker 2: Kitchen in Starbull, Bow Bounds and double down. Mister Parlay,
• 11:40
  Speaker 2: go ahead and cook one up. You need to go
• 11:42
  Speaker 2: ahead and cook one up for week zero or week one.
• 11:45
  Speaker 2: They're lucky you that I can't you know, Parlay? Uh
• 11:48
  Speaker 2: season totals they are lucky? Would be me mad? Yeah,
• 11:53
  Speaker 2: they take all the unders. What would the book do?
• 11:57
  Speaker 2: I go, bro, Yeah, I mean make me the book exactly.
• 12:01
  Speaker 2: That's the goal, mister Parlay. How many parlays you think
• 12:05
  Speaker 2: you've you bet over the years? Just roughly, god bliss,
• 12:11
  Speaker 2: a few thousand.
• 12:14
  Speaker 3: And you're being serious.
• 12:15
  Speaker 2: Oh yeah, you didn't even have You sat there and
• 12:18
  Speaker 2: thought about it for about a few thousand servers.
• 12:21
  Speaker 3: So you've you have, you have.
• 12:25
  Speaker 2: Executed a few thousand parlays in your betting easily. I
• 12:31
  Speaker 2: probably hit a thousand when I was in college. Really well,
• 12:34
  Speaker 2: I mean, you know, you fire in all these you know,
• 12:36
  Speaker 2: that's what we do NBA, MLB during the seat, not
• 12:40
  Speaker 2: just not just SEC and NFL. Now we're baseball, baby, Yeah,
• 12:44
  Speaker 2: Baseball was nice. What's your favorite sport to parlay? Is
• 12:48
  Speaker 2: it baseball? Or is it that tennis stuff that you
• 12:51
  Speaker 2: do overseas. Yeah, oh, baseball, Yeah, because I can, I can.
• 12:56
  Speaker 2: The baseball thing is a little bit different. I can
• 12:59
  Speaker 2: look at the pitching matchup ups and kind of in
• 13:01
  Speaker 2: my head at least, yeah, I can say, all right,
• 13:03
  Speaker 2: this is what's gonna happen, this is what should happen.
• 13:07
  Speaker 2: I've got a little formula I use. Yeah, formulas. It
• 13:11
  Speaker 2: definitely needs to be tweaked a little bit on baseball. Yeah,
• 13:15
  Speaker 2: I mean it's good. I mean he looks seehos pitching,
• 13:19
  Speaker 2: who's pitching?
• 13:19
  Speaker 3: And what's that?
• 13:20
  Speaker 5: Uh?
• 13:20
  Speaker 3: How's that?
• 13:21
  Speaker 2: Have you hit a parlay this year?
• 13:23
  Speaker 3: Oh?
• 13:23
  Speaker 2: Yeah, I mean they've been playing since April fifth or whatever.
• 13:27
  Speaker 2: Early have you have you hit a parlay? It's like
• 13:29
  Speaker 2: a fourteen MB parlays early? Okay, in early baseball is
• 13:32
  Speaker 2: the best baseball football, right, Yeah, get in early. They
• 13:36
  Speaker 2: say September is where you make the cat.
• 13:38
  Speaker 3: It's right.
• 13:39
  Speaker 2: The book gets smarter. Yeah, but but it is different now.
• 13:44
  Speaker 2: They don't know how to. I would like, you know,
• 13:46
  Speaker 2: how we talk about how long it's gonna take for
• 13:48
  Speaker 2: us to adjust our mindset on the non game conference
• 13:50
  Speaker 2: schedule and the transfer port going to be difficult for
• 13:54
  Speaker 2: us as SEC fans to understand the impact of a
• 13:58
  Speaker 2: non game conference schedule. What about the books, that's a
• 14:02
  Speaker 2: great point they will have to have. Two was talking
• 14:05
  Speaker 2: about the totals and how different they are, and there's
• 14:08
  Speaker 2: gonna be a curve. They look totally different than than
• 14:11
  Speaker 2: four years ago when when Georgia and Bama were We're
• 14:15
  Speaker 2: deep and running the conference.
• 14:17
  Speaker 3: Totally different at the portal end.
• 14:18
  Speaker 2: And now you've got you know, the books have to adjust,
• 14:21
  Speaker 2: no question, it's been and they're not adjusting in one year.
• 14:24
  Speaker 3: I'm sorry, you can't do that. It's tough. We have to.
• 14:26
  Speaker 2: We need a cycle of X amount to see what
• 14:28
  Speaker 2: this really looks like.
• 14:30
  Speaker 3: Fair enough.
• 14:31
  Speaker 2: Now they can probably get it in a year and
• 14:32
  Speaker 2: two months. Oh, they'll get it real fast. Yeah, they'll
• 14:35
  Speaker 2: still win, just because wind totals is so difficult. People
• 14:38
  Speaker 2: are I mean four and a half, five and a half,
• 14:40
  Speaker 2: six and a half, seven and a half, I mean,
• 14:41
  Speaker 2: you know your lines, even regular, they're still gonna win.
• 14:46
  Speaker 2: But they have come down on the wind totals, so
• 14:48
  Speaker 2: they have already adjusted. As bar two was talking about,
• 14:53
  Speaker 2: it spreads so parlays. You're you're the most fun for you?
• 14:58
  Speaker 2: Is MLB parlays?
• 14:59
  Speaker 3: Yeah, because say, uh.
• 15:01
  Speaker 2: Man, you get to you know, if you get down
• 15:03
  Speaker 2: to the nitty gritty, you can parlay like, you know,
• 15:04
  Speaker 2: will this pitch be a hit if it's a home run?
• 15:06
  Speaker 3: Blah blah blah. Probably with this, this, that and another.
• 15:09
  Speaker 2: It's got a lot more intricate over the best probably six, huge,
• 15:13
  Speaker 2: four or five. And what's the biggest parlay you've ever hit?
• 15:15
  Speaker 2: How many teams?
• 15:16
  Speaker 3: Eight?
• 15:17
  Speaker 2: In what sport? MLBER or something else? MLB, soccer and football?
• 15:22
  Speaker 2: It was October European soccer, Yeah, Premier League or over
• 15:25
  Speaker 2: here European Okay, yeah, I don't know anything about MLS.
• 15:29
  Speaker 2: Okay today, well I don't know. I don't know anything
• 15:32
  Speaker 2: about the Premier League. But okay, cool play you play.
• 15:37
  Speaker 2: The reason you take them just because they's on Saturdays.
• 15:40
  Speaker 2: I know they drink, you know, daytime beers and enjoy soccer.
• 15:45
  Speaker 3: We do.
• 15:45
  Speaker 2: Sounds fun during I'm good at having a cold beer
• 15:48
  Speaker 2: during the day. See October, you have obviously the MLB playoffs,
• 15:52
  Speaker 2: you have both footballs being kicked off.
• 15:54
  Speaker 3: You have basketball, yeah, you have.
• 15:56
  Speaker 2: College and NBA which gives you a million games everything,
• 16:00
  Speaker 2: and then you have Premier league who plays at like
• 16:02
  Speaker 2: eight am over here. So that's how you kick your
• 16:05
  Speaker 2: Saturday off. Baby books love people who parlay.
• 16:07
  Speaker 3: Oh, it's the best thing in the world.
• 16:09
  Speaker 2: It's there none driving force of the moneymaker in the
• 16:11
  Speaker 2: bus hit it. Yeah, I mean, you're you're in. I
• 16:15
  Speaker 2: mean every parlay I have is a lot of How
• 16:16
  Speaker 2: much better odds do you have teasing than parlay? It's
• 16:21
  Speaker 2: so many more, you know, four to six or I
• 16:23
  Speaker 2: mean that is that's hard. So when you're just taking
• 16:26
  Speaker 2: a two team tease and you're going up or down
• 16:29
  Speaker 2: six points, let's just say that. Just keep it standard.
• 16:32
  Speaker 2: Like you know, let's say you found two college football
• 16:35
  Speaker 2: games in week one and you want to go up
• 16:38
  Speaker 2: or down in the two games. Right, what I wonder
• 16:43
  Speaker 2: what the how much better the odds are for the
• 16:45
  Speaker 2: better in a two team teaser compared to four and six?
• 16:50
  Speaker 2: I know it gets even more difficult as I go
• 16:53
  Speaker 2: up parlay. And why don't do people still tease like
• 16:58
  Speaker 2: when I was in college buddies tea? He's right, it's
• 17:01
  Speaker 2: the best. I love it. Is it still a popular
• 17:04
  Speaker 2: or or his parlay's overtaking it? Now? That's probably probably
• 17:08
  Speaker 2: that's probably right, because I don't know that. I don't
• 17:10
  Speaker 2: really think that the just does the does the book does?
• 17:14
  Speaker 2: Does it offer teasers?
• 17:17
  Speaker 3: Oh? I would think so?
• 17:18
  Speaker 2: Okay, yeah, yeah, yeah, I've never taken a teaser at
• 17:24
  Speaker 2: a book like that. I haven't either. I have parlayed
• 17:30
  Speaker 2: at a sports book and I have just bet money
• 17:33
  Speaker 2: lines or you you know, giving or taking the points.
• 17:37
  Speaker 2: Here we go, two team teaser.
• 17:40
  Speaker 3: Okay.
• 17:40
  Speaker 2: In comparison to the fourteen parlay, oh, I can't wait
• 17:43
  Speaker 2: to is it before you tell me? Is it a
• 17:45
  Speaker 2: significant gap? I thought so be it's roughly five to
• 17:49
  Speaker 2: seven times more likely. Okay, that's that's big. Okay, yeah,
• 17:52
  Speaker 2: that's huge. So fourteen parlay, the approximate your chance to
• 17:56
  Speaker 2: win at you know, keeping them all at you know
• 17:58
  Speaker 2: what they're lying are without buying points up or down? Okay,
• 18:02
  Speaker 2: your chance is about seven and a half percent of
• 18:04
  Speaker 2: fourteen parlay seven and a half. That's approximate chance to win,
• 18:10
  Speaker 2: so in about one and thirteen. Okay, so every thirteen
• 18:13
  Speaker 2: you might clip one? What that makes sense? Do you
• 18:15
  Speaker 2: think teases are still? I don't know today, I don't
• 18:19
  Speaker 2: understand why they're not. If that's all I heard when
• 18:21
  Speaker 2: I was growing up, so we did in college. I
• 18:23
  Speaker 2: guess I think it's like a college thing.
• 18:25
  Speaker 3: Yeah, I think. I don't know. I'd love to know.
• 18:28
  Speaker 3: I have no idea why it is.
• 18:29
  Speaker 2: Because my buddies who bet were always teasing game, and
• 18:32
  Speaker 2: why do you get out of that?
• 18:33
  Speaker 3: What makes you?
• 18:33
  Speaker 2: I never hurt in part, I mean, if I did,
• 18:35
  Speaker 2: I didn't hear it much of parlay. I feel like
• 18:38
  Speaker 2: I didn't hear parlay all the time until the last
• 18:41
  Speaker 2: twenty years. Well that's because you do a bunch of
• 18:42
  Speaker 2: parlays and you miss them real fast and real early,
• 18:44
  Speaker 2: and you're like, wait, teasers. I can do the same
• 18:46
  Speaker 2: thing pretty much, right, I can get a few points
• 18:48
  Speaker 2: here there, right, A mixed teen TEASER's ten points?
• 18:51
  Speaker 3: Yeah?
• 18:51
  Speaker 2: Three d I mean, but aren't this in the standard six?
• 18:54
  Speaker 3: Yeah?
• 18:54
  Speaker 2: Yeah, I remember that correctly from college.
• 18:57
  Speaker 3: Yeah. Yeah, okay, you can get six six.
• 18:59
  Speaker 2: You can move the line of their way you want
• 19:00
  Speaker 2: on two games.
• 19:02
  Speaker 3: Okay. I loved it. I don't know why it went away.
• 19:05
  Speaker 3: I'll degenerate.
• 19:09
  Speaker 2: Let's let's pick a tease for every week I'm in
• 19:13
  Speaker 2: and I'll bet it.
• 19:14
  Speaker 3: I love that.
• 19:15
  Speaker 2: Oh even Yeah, we'll just do twenty five or fifty five.
• 19:18
  Speaker 2: Maybe WI should you have like an in state teaser
• 19:20
  Speaker 2: every week? Okay, I like that poo. Or it doesn't
• 19:23
  Speaker 2: have to be in state. Maybe SEC conference like this
• 19:26
  Speaker 2: all right? It gives us a little more options rather
• 19:29
  Speaker 2: than just old Misssissippi state.
• 19:30
  Speaker 3: Love that, okay.
• 19:32
  Speaker 2: Joe Craven's Chef, owner, restaurant tour, Walker's Drive In Bonder
• 19:37
  Speaker 2: and Jackson, Mississippi coming up next. You can watch it
• 19:40
  Speaker 2: on YouTube. Check out the channel out of Bound Sports.
• 20:13
  Speaker 2: All right, good morning, welcome into the OUTA Bounds Show,
• 20:18
  Speaker 2: ESPN one oh five nine the Zone. I'm your host,
• 20:22
  Speaker 2: Bo Bounds. The show is brought to you by all
• 20:25
  Speaker 2: the amazing Jackson, Mississippi in the city limits, restaurants, restaurant
• 20:32
  Speaker 2: tours and chefs. We're highlighting and spotlighting those wonderful places.
• 20:37
  Speaker 2: One of them that we are going to shine the
• 20:40
  Speaker 2: spotlight on today is Walker's Drive In in Fondron in Jackson,
• 20:47
  Speaker 2: iconic great place changed hands as far as ownership last
• 20:53
  Speaker 2: year and we're excited to have restaurant tour and chef
• 20:58
  Speaker 2: Joe Craven's with Walker's Drive In and findre and Jackson, Mississippi.
• 21:04
  Speaker 2: Check it out for lunch or dinner. Joe Craven's good morning.
• 21:08
  Speaker 2: How you doing, Good morning, great, thank you guys. Yeah,
• 21:12
  Speaker 2: hey man, thanks for hanging out with us. All right,
• 21:14
  Speaker 2: So tell me where are you from? Memphis, Tennessee, Memphis, Tennessee, sir?
• 21:19
  Speaker 2: So are you a Tiger or a Grizzly or Grizzly?
• 21:23
  Speaker 2: I love the Grizzlies.
• 21:24
  Speaker 3: I love it. Yeah.
• 21:26
  Speaker 2: That FedEx Arena is absolutely beautiful. Love going to games there.
• 21:31
  Speaker 2: So you grew up there?
• 21:32
  Speaker 6: Yes, all right, morning.
• 21:34
  Speaker 2: Did you go to college or culinary school or bypass?
• 21:38
  Speaker 2: Tell me what happened there?
• 21:39
  Speaker 7: You know, everybody asked me that. So, no, I didn't
• 21:42
  Speaker 7: go to culinary school. I didn't love school. But you
• 21:47
  Speaker 7: know that's not how I ended up in the restaurant industry.
• 21:49
  Speaker 7: So when I was fourteen, I started working at an
• 21:52
  Speaker 7: Italian restaurant called Colettas, which was a staple in Memphis
• 21:57
  Speaker 7: and they were known for, you know, creating the barbecue,
• 22:00
  Speaker 7: pizza and all that good stuff.
• 22:01
  Speaker 6: So I started as a bus boy.
• 22:04
  Speaker 2: Fourteen years old.
• 22:05
  Speaker 6: Yeah, rocking and rolling at a young age.
• 22:07
  Speaker 3: Yeah.
• 22:09
  Speaker 7: And then from there, I you know, started working in
• 22:12
  Speaker 7: other restaurants. But I learned at a young age that
• 22:17
  Speaker 7: you know, the best way and the way to make
• 22:20
  Speaker 7: the most money is being the best because when you're
• 22:22
  Speaker 7: a busboy, there's a shared tip with all the other servers.
• 22:26
  Speaker 7: So I kicked butt, took names, and tried to get
• 22:30
  Speaker 7: all the other bus boys out of.
• 22:32
  Speaker 6: There, and I did.
• 22:33
  Speaker 7: And then it, uh, I've kind of used that as
• 22:37
  Speaker 7: I've kept going, Okay, yeah.
• 22:39
  Speaker 2: So you had that capitalism brain going early.
• 22:43
  Speaker 3: Yeah.
• 22:44
  Speaker 2: So all right, so you're in the restaurant business by fourteen.
• 22:47
  Speaker 2: By the way, Jack is joining us too. Jack Cravens
• 22:51
  Speaker 2: is the mayor of Fondren and he is Joe's sign
• 22:57
  Speaker 2: and we're so excited that he's with us too this morning.
• 23:00
  Speaker 2: All right, so this goes to high school and college,
• 23:04
  Speaker 2: you're still working in the restaurant business.
• 23:07
  Speaker 7: Yes, So I moved to Oxford, Mississippi, Okay, and worked
• 23:12
  Speaker 7: for a bunch of restaurants there. Did everything under the sun,
• 23:16
  Speaker 7: from rolling donuts at one thirty in the morning to
• 23:19
  Speaker 7: the good old dive bar you know where you get
• 23:22
  Speaker 7: paid an alcohol to waking up one day and trying
• 23:26
  Speaker 7: to progress and do better. And that's when I jumped
• 23:29
  Speaker 7: on board with Snack Bar.
• 23:32
  Speaker 2: Which is legend I mean, for sure, great reputation.
• 23:35
  Speaker 7: Absolutely, Vish rush Bot was an amazing mentor amazing teacher.
• 23:40
  Speaker 2: James Beard nominee absolutely.
• 23:43
  Speaker 7: So he did a fantastic job. We had a Southern
• 23:48
  Speaker 7: food Ways Alliance in Oxford and I helped with that
• 23:51
  Speaker 7: one year and that's where I met Steven Sadderfield. And
• 23:54
  Speaker 7: then I moved to Atlanta, Georgia and jumped on board
• 23:57
  Speaker 7: with him for a little bit.
• 23:58
  Speaker 2: Okay, yeah, how long were you in Atlanta? It was
• 24:01
  Speaker 2: not very long.
• 24:02
  Speaker 6: It was about a year.
• 24:03
  Speaker 3: Okay.
• 24:04
  Speaker 7: Atlanta drove me crazy. It drives a lot of people
• 24:08
  Speaker 7: because I wasn't ready for the big city life, and
• 24:11
  Speaker 7: I don't think it was ready for me.
• 24:13
  Speaker 3: So yeah, fair enough, all right.
• 24:15
  Speaker 2: Joe Craven's owner of Walker Drive in fonder In Mississippi, Fondra, Jackson, Mississippi,
• 24:22
  Speaker 2: joining us on ESPN one oh five nine The Zone.
• 24:27
  Speaker 2: All right show, What did you start doing first? Did
• 24:30
  Speaker 2: you start cooking in Jackson or was it us food?
• 24:34
  Speaker 6: No?
• 24:34
  Speaker 7: I started cooking, Okay, yep, so I was. You know,
• 24:37
  Speaker 7: I had that mindset that I think every chef does
• 24:40
  Speaker 7: at one point where it's like, you know, there's booger
• 24:43
  Speaker 7: and bitter things, I got to get out of the
• 24:45
  Speaker 7: restaurant industry because for whatever reason, you know, it's long hours,
• 24:48
  Speaker 7: you it's different than any other industry.
• 24:53
  Speaker 3: It was my first job.
• 24:54
  Speaker 7: Yeah, I moved back and I had that mindset, and
• 24:57
  Speaker 7: then I sat in a booth at Walker's driving and
• 25:00
  Speaker 7: I asked for a resume, or I gave my resume
• 25:03
  Speaker 7: and I asked for an application, and next thing I know,
• 25:06
  Speaker 7: I was on board with them for a little over
• 25:08
  Speaker 7: five years.
• 25:09
  Speaker 2: Really. Yeah, so you were with Derek, yes, and Walker's
• 25:14
  Speaker 2: for five years. So that's incredible experience. It was Derek.
• 25:18
  Speaker 2: Derek is super talented and he's a rock star in
• 25:22
  Speaker 2: your industry.
• 25:22
  Speaker 7: Absolutely. I mean he honestly built. He's the building block
• 25:27
  Speaker 7: for Jackson and the Cornery scene.
• 25:30
  Speaker 3: Yeah, he did it.
• 25:31
  Speaker 7: So everybody's kind of moving off of what he did.
• 25:36
  Speaker 7: Him and Jennifer masterminds. I mean, they are absolutely killing.
• 25:39
  Speaker 3: It, all right.
• 25:41
  Speaker 2: So five years with UH and you spent a few
• 25:44
  Speaker 2: years with us Food.
• 25:46
  Speaker 7: Yes, So I you know, at that time, I was
• 25:49
  Speaker 7: married and wanted to have kids, so it was like,
• 25:52
  Speaker 7: I can't do it in the in the restaurant industry,
• 25:55
  Speaker 7: So I jumped out for a little bit and jumped
• 25:59
  Speaker 7: on board with US Foods, which, honestly, you know, God
• 26:02
  Speaker 7: works in mysterious ways. That was probably the most beneficial
• 26:06
  Speaker 7: part sure of it all, because I got to see
• 26:08
  Speaker 7: so many different restaurants and learn how they were doing things.
• 26:13
  Speaker 7: I saw ones that weren't doing great, I saw ones
• 26:16
  Speaker 7: that were killing it. And then you get to put
• 26:18
  Speaker 7: it all together and.
• 26:19
  Speaker 2: See what works and what doesn't work, and you get
• 26:21
  Speaker 2: the ordering piece of the puzzle and the food costs
• 26:24
  Speaker 2: piece of the puzzle.
• 26:25
  Speaker 6: Yeah you did, and all that.
• 26:28
  Speaker 2: Jack's excited that his dad is on ESPN one oh
• 26:32
  Speaker 2: five nine The Zone. We may get Jack to host
• 26:37
  Speaker 2: the show tomorrow. And Joe Craven's owner this is a
• 26:42
  Speaker 2: great story, owner of Walker's Drive in and fondering Jackson
• 26:47
  Speaker 2: Mississippi And so what was it? What was it like
• 26:53
  Speaker 2: when when you've how did it go down where Derek
• 27:00
  Speaker 2: talked about selling Walkers?
• 27:01
  Speaker 7: Uh no, this is actually a funny story. I was
• 27:04
  Speaker 7: driving down twenty and Chas Lindsay called me and he said,
• 27:08
  Speaker 7: you need to go talk to Derek Emerson. And that's
• 27:13
  Speaker 7: that's when I was like, you know, I'm not going
• 27:17
  Speaker 7: back into the restaurant industry. There's I'm not going to
• 27:20
  Speaker 7: do it right now. And uh, he said, no, he
• 27:23
  Speaker 7: doesn't want you to go work for him. He wants
• 27:25
  Speaker 7: to talk to you about buying walkers.
• 27:27
  Speaker 3: And I said, wow, okay.
• 27:29
  Speaker 7: And the next morning I showed up at Sacred Ground.
• 27:32
  Speaker 7: He was out there doing barbecued at about six am, right,
• 27:35
  Speaker 7: and I just said, hey, man, what do we gotta do?
• 27:39
  Speaker 7: And he said, well, first we need to set up
• 27:42
  Speaker 7: a meeting meet you and Jennifer.
• 27:43
  Speaker 6: And I said okay.
• 27:44
  Speaker 7: And so there for about six months, every day NonStop,
• 27:48
  Speaker 7: I was just trying. I was creating a business plan,
• 27:51
  Speaker 7: get it, going to banks, uh, talking to CPAs and
• 27:57
  Speaker 7: everything under the sun that goes into you know, buying
• 27:59
  Speaker 7: a rest.
• 28:00
  Speaker 3: Wow.
• 28:01
  Speaker 2: And so this happened last July, yes, sir, okay.
• 28:05
  Speaker 6: Well that's when we ended up closing on the deal.
• 28:07
  Speaker 3: Right, yes.
• 28:08
  Speaker 2: And then you uh you closed briefly for some renovations.
• 28:12
  Speaker 7: Right eleven days, yes, sir, so we yeah, wow. We
• 28:16
  Speaker 7: put a new new roof on the place and repainted
• 28:19
  Speaker 7: and did a little put some new art in the
• 28:21
  Speaker 7: inside and that was it.
• 28:24
  Speaker 2: So you've been you've been the owner for a year.
• 28:26
  Speaker 6: Yep.
• 28:26
  Speaker 3: We just said a year, okay, how do you think
• 28:28
  Speaker 3: it's gone?
• 28:30
  Speaker 6: Man, the community.
• 28:31
  Speaker 7: I can't think of enough. They've absolutely blown my mind
• 28:37
  Speaker 7: with the amount of business that we've had, especially with
• 28:39
  Speaker 7: losing a parking lot there. For a second, it was
• 28:42
  Speaker 7: like kind of nerve wracking, and then you know, you're
• 28:45
  Speaker 7: taking over such a staple that you're every day you're
• 28:48
  Speaker 7: like nervous as heck. But we've had so much support,
• 28:52
  Speaker 7: like across the board, everybody every day.
• 28:54
  Speaker 6: Is like trying to push our name and trying to
• 28:57
  Speaker 6: keep us going.
• 28:57
  Speaker 3: So that's awesome taking over.
• 29:00
  Speaker 2: Yah, Yeah, you know that you're taking I mean, you
• 29:04
  Speaker 2: were a part of it, and you were a big
• 29:06
  Speaker 2: part of it for five years, right, and you know
• 29:09
  Speaker 2: what made Derek and Jennifer successful. But still you have
• 29:12
  Speaker 2: to take over and keep it going and then probably
• 29:16
  Speaker 2: add some of the things that you want to do
• 29:18
  Speaker 2: while keeping some of the five star amazing dishes that
• 29:24
  Speaker 2: they had, right, So it's a balance.
• 29:26
  Speaker 4: Yeah.
• 29:26
  Speaker 7: You know, Derek, for twenty four years, he trial and
• 29:30
  Speaker 7: error and he ended up creating the perfect menu in
• 29:33
  Speaker 7: my opinion, and so we've ran with it and people
• 29:37
  Speaker 7: have That's really been why they've been so excited is
• 29:41
  Speaker 7: because we didn't go in there and just change everything.
• 29:43
  Speaker 7: You know, everybody's nervous about change, right when people get
• 29:46
  Speaker 7: up and they move locations for whatever reason, most people
• 29:50
  Speaker 7: change the menus. Yeah, and that's usually there when stuff
• 29:54
  Speaker 7: hits the fan for him. So we've just kept it
• 29:57
  Speaker 7: the same because it's absolutely full proof. If it's not broken,
• 30:00
  Speaker 7: don't fix.
• 30:00
  Speaker 3: It's approven winter.
• 30:03
  Speaker 2: Yeah, when you were visiting with Joe Cravens, he's the
• 30:06
  Speaker 2: new owner of Walker's Drive in Fondre and Jacksonmissippi. But
• 30:10
  Speaker 2: he worked under Derek Emerson for five years and with
• 30:15
  Speaker 2: US Food for a couple of years and they are
• 30:17
  Speaker 2: crushing it. They're still crushing it. Unbelievable food.
• 30:21
  Speaker 3: It's phenomenal. Yeah, it's it's awesome.
• 30:23
  Speaker 2: So what what would you say your specialty is when
• 30:27
  Speaker 2: it comes to cooking.
• 30:28
  Speaker 7: Ooh, that's a tough one because it's you know you
• 30:34
  Speaker 7: you've got to stay relevant, that's the number one thing, right,
• 30:36
  Speaker 7: You've got to stay in the seasons. You've got to
• 30:38
  Speaker 7: bring people things that make sense. I'm not going to
• 30:43
  Speaker 7: run hearty you know, savory dishes in the middle of
• 30:49
  Speaker 7: summer when it's ninety eight degrees. You want stuff that's light.
• 30:52
  Speaker 7: You want fresh vegetables that are coming out in places
• 30:56
  Speaker 7: like two dog farms. I mean, they make it so
• 30:58
  Speaker 7: simple for us. But I do love the farm to
• 31:02
  Speaker 7: table aspect. Yeah, you know, fresh vegetables on a plate.
• 31:06
  Speaker 7: Marco Pierre White said it perfectly simplicity, that's what people.
• 31:09
  Speaker 3: Want, no doubt, no doubt.
• 31:11
  Speaker 2: All right, So tell me what your favorite two or
• 31:15
  Speaker 2: three items are. I know this is hard, No it is, And
• 31:18
  Speaker 2: I'm sure for two or three months it's X, and
• 31:22
  Speaker 2: then for two or three months, the next two or
• 31:23
  Speaker 2: three months it's something else. But for right now on
• 31:28
  Speaker 2: on Joe Craven's Walker's drive in menu, what is your
• 31:32
  Speaker 2: what's your two or three favorite items?
• 31:35
  Speaker 6: Yeah.
• 31:35
  Speaker 7: So I'm a tourist, so we're repetitive when we go
• 31:38
  Speaker 7: to restaurants. We get the same thing, eat at the
• 31:41
  Speaker 7: same time, and we you know that is unfortunately comfort
• 31:45
  Speaker 7: Well we do, yeah, exactly. So the four times I
• 31:49
  Speaker 7: ate at Walker's previous toning it, I had the Hanger
• 31:51
  Speaker 7: steak every time.
• 31:53
  Speaker 6: Hanger Freez. You can't beat it.
• 31:55
  Speaker 7: Potatoes Australian Wagoo Hanger absolutely best, Uh.
• 32:00
  Speaker 6: The best meal you can get.
• 32:02
  Speaker 7: Big Old Polo French fries just it's fantastic. Yeah, I've
• 32:08
  Speaker 7: gotten that every time. Now the crabcakes, Derek made the
• 32:11
  Speaker 7: perfect crab cake when people talk about it and that amazing,
• 32:14
  Speaker 7: it's absolutely fantastic.
• 32:16
  Speaker 6: And then you know it's funny.
• 32:18
  Speaker 7: I've made a million red fishing in my life, but
• 32:21
  Speaker 7: I've actually never ate Really, are you serious?
• 32:25
  Speaker 3: I don't know how many I've had.
• 32:27
  Speaker 6: Isn't that wild?
• 32:28
  Speaker 3: That is kind of wild?
• 32:29
  Speaker 2: So how many redfish annas has Walkers drive in? How
• 32:36
  Speaker 2: many have they sold? I mean it's hundreds of thousands, Yeah.
• 32:40
  Speaker 6: It is. I mean that's what everybody comes for.
• 32:42
  Speaker 2: Right, Yeah, that's Juice Kiffen. That was Lane Kiffin's talk.
• 32:47
  Speaker 2: I do want to tell you want to take it
• 32:48
  Speaker 2: over there by the count, You've done a real good job, Rabbit,
• 32:51
  Speaker 2: a real good job of keeping Gary like top notch.
• 32:55
  Speaker 6: Yeah for sure, I mean that's what you know.
• 32:57
  Speaker 3: It's great.
• 32:58
  Speaker 7: God blessed me with some amazing Like everybody that works
• 33:03
  Speaker 7: at Walkers, they're mature, they come in, they do their job,
• 33:07
  Speaker 7: they love where they're at and it shows. But it
• 33:10
  Speaker 7: all starts with the people that you know walk through
• 33:13
  Speaker 7: the door and lead them. And so we've been we've
• 33:17
  Speaker 7: really tried to implement, you know, positivity, trying to keep
• 33:20
  Speaker 7: these guys where they have kind of a normal way
• 33:23
  Speaker 7: of life, which it's tough because you know, they're there
• 33:25
  Speaker 7: from twelve o'clock until midnight most nights, trying to keep
• 33:31
  Speaker 7: them on board and happy the whole nine yards. But
• 33:35
  Speaker 7: that's kind of been our lot.
• 33:37
  Speaker 3: Do you think it?
• 33:38
  Speaker 2: Has it been baptist You've already been in it, so
• 33:40
  Speaker 2: you are already a chef under Derek for a super
• 33:44
  Speaker 2: successful restaurant.
• 33:46
  Speaker 3: Yeah.
• 33:47
  Speaker 2: Has it been baptism by fire though being the owner
• 33:50
  Speaker 2: and chef?
• 33:51
  Speaker 7: No? No, because I heard a quote and bread it
• 33:56
  Speaker 7: the other day that you know, the best employee is
• 34:01
  Speaker 7: one that acts like an owner, and the best owner
• 34:03
  Speaker 7: is one that acts like an employee. So I'm in
• 34:06
  Speaker 7: there every single day, rocking and rolling with the guys.
• 34:10
  Speaker 7: We've just taken over a management agreement across the street
• 34:13
  Speaker 7: with the block, so that's been a new venture for us.
• 34:17
  Speaker 2: Okay, tell me about that.
• 34:19
  Speaker 7: Uh, you know, we we are doing everything and anything
• 34:25
  Speaker 7: we want the best for Fondrants. So we're helping out
• 34:30
  Speaker 7: David Farr and Jason Watkins on their absolutely beautiful establishment. Sure,
• 34:36
  Speaker 7: but there's definitely a lot that goes into it that
• 34:39
  Speaker 7: I am learning every single day. You know, I'm oiling
• 34:45
  Speaker 7: bowling lanes. I'm looking at uh you know what food
• 34:51
  Speaker 7: works for a.
• 34:52
  Speaker 6: Bowling alley, and that's the yard.
• 34:55
  Speaker 7: It's it's definitely and it's all happening at same time.
• 35:00
  Speaker 2: Right, Yeah, so you got to keep walkers at a
• 35:03
  Speaker 2: super high level for lunch and dinner and then now
• 35:07
  Speaker 2: you're tackling this basically being the food guy.
• 35:12
  Speaker 3: Yeah, for the baying.
• 35:13
  Speaker 6: Yeah, we I mean we do everything.
• 35:15
  Speaker 3: Wow.
• 35:16
  Speaker 2: So it's it's exciting and challenging.
• 35:19
  Speaker 7: Yeah, absolutely, Yeah, it definitely is because I mean one
• 35:22
  Speaker 7: day I could be fixing a motor on a you know,
• 35:25
  Speaker 7: string string pin system which is the bowling lane, or
• 35:28
  Speaker 7: I could be i mean looking for a new cleaner
• 35:34
  Speaker 7: for the wood in the dining area. I mean it's just,
• 35:37
  Speaker 7: you know, we do everything and anything.
• 35:39
  Speaker 3: Yeah, that's great.
• 35:40
  Speaker 6: Yeah, it's fun. It's definitely fun.
• 35:42
  Speaker 2: Challenging Memphis, Tennessee to Oxford, Mississippi, quick stop in Atlanta,
• 35:49
  Speaker 2: Jackson the rest of the time.
• 35:50
  Speaker 3: Yep, okay, interesting.
• 35:53
  Speaker 2: And now the new owner of Walker's Drive in for
• 35:56
  Speaker 2: the last twelve months, almost thirteen months. Yeah, Joe Craven's
• 35:59
  Speaker 2: and his team along with Jack uh making the Jackson,
• 36:05
  Speaker 2: Mississippi Culinary Experience exceptional. We are the out of Bounds
• 36:10
  Speaker 2: Show ESPN one oh five nine The Zone. We've got Jack,
• 36:15
  Speaker 2: Juice Kiffen, and Joe Craven's Jay Meadows with me. I'm
• 36:20
  Speaker 2: your host bo Bounds and Jack's being a trooper because
• 36:25
  Speaker 2: he's all excited.
• 36:26
  Speaker 6: That Jack is is well.
• 36:29
  Speaker 2: And now Jack has made his ESPN one oh five
• 36:31
  Speaker 2: nine The Zone debut.
• 36:33
  Speaker 3: You that's right, it's a cute kids.
• 36:37
  Speaker 7: Yeah, you know he's used to this. He's been doing
• 36:40
  Speaker 7: this with me for a while.
• 36:41
  Speaker 3: You say you take him on sales calls.
• 36:43
  Speaker 7: You say, go walkers, Jack, can you say go walkers
• 36:47
  Speaker 7: in the mic? Say it into the mic, Go Walkers,
• 36:52
  Speaker 7: Go Walkers.
• 36:54
  Speaker 2: Yeah, all right, Well we're getting to say it here
• 36:56
  Speaker 2: in just a second.
• 36:58
  Speaker 3: So did he help you on sales calls?
• 37:01
  Speaker 6: He probably kept me a lot of accounts over the years.
• 37:06
  Speaker 2: I've got josh Ard on my text line. He says,
• 37:10
  Speaker 2: tell my buddy Joe hello.
• 37:12
  Speaker 7: Oh yeah, Josh is fantastic. He was on the team
• 37:15
  Speaker 7: with me at US Foods. Yeah, that was a great family.
• 37:20
  Speaker 7: You know, I've been blessed over the years. God works
• 37:22
  Speaker 7: in the wildest ways. But everything is falling into place,
• 37:25
  Speaker 7: and I'm My sister says I'm the luckiest so be
• 37:28
  Speaker 7: on earth.
• 37:29
  Speaker 6: But I agree, I am. I'm very fortunate, and just
• 37:36
  Speaker 6: you know, stay true.
• 37:37
  Speaker 2: I know this, all right? What are your top what
• 37:40
  Speaker 2: are your top three or four sellers? And you may
• 37:42
  Speaker 2: have to separate this out for lunch and dinner. I'm
• 37:45
  Speaker 2: fine with that. What are your top three or four
• 37:48
  Speaker 2: sellers lunch and dinner for Walkers, drive in and Finder.
• 37:52
  Speaker 7: The number one seller Walkers, which is wild is the
• 37:56
  Speaker 7: eight ounce play. Okay, that's the number one seller, and
• 38:01
  Speaker 7: then number two is red fish and of course, of course,
• 38:05
  Speaker 7: and then from there it's been a few I believe
• 38:14
  Speaker 7: it's a lunch item. I want to say it might
• 38:19
  Speaker 7: be catfish. Yeah on Friday.
• 38:23
  Speaker 3: I bet.
• 38:23
  Speaker 2: Yeah, that's the South Friday specials.
• 38:26
  Speaker 7: It's Simmons, it comes in fresh. It's absolutely fantastic.
• 38:29
  Speaker 3: Yeah all right.
• 38:31
  Speaker 2: So what about as far as wine and spirits, did
• 38:36
  Speaker 2: you get into that along the way? Oh yeah, you know,
• 38:39
  Speaker 2: the whole boot. Like Elijah cragg is a partner on
• 38:44
  Speaker 2: the show, we've had wine makers. We were talking about
• 38:47
  Speaker 2: Mark Carter earlier from Carter Sellers.
• 38:49
  Speaker 3: He's been in studio on the show.
• 38:53
  Speaker 2: So did you get into the wine and spirit thing
• 38:56
  Speaker 2: along the way?
• 38:57
  Speaker 7: So you know I should have more, But I also
• 39:02
  Speaker 7: Taylor Gardner is our general manager and she absolutely blows
• 39:06
  Speaker 7: it out of the water. Okay, yeah, so she just
• 39:09
  Speaker 7: won the Wine Spectator Award. She just got two glasses
• 39:13
  Speaker 7: and good for y'all. In hindsight, you think like, oh,
• 39:17
  Speaker 7: she obtained all the wine from Walkers previously.
• 39:20
  Speaker 6: Note this she started from scratch, scratch, wow.
• 39:24
  Speaker 7: Absolute scratch, and she's blown it out of the water.
• 39:26
  Speaker 7: We we have over five hundred different options of wine
• 39:31
  Speaker 7: on our wine menu and it you know, I've talked
• 39:35
  Speaker 7: to wine guys all over that.
• 39:39
  Speaker 6: There.
• 39:41
  Speaker 7: He I was at a Sip and Savor the other
• 39:43
  Speaker 7: day and he's like, man, there was a wine that
• 39:46
  Speaker 7: somebody sent me a picture of and I'm sitting there like,
• 39:49
  Speaker 7: holy cow, where are you? Where are you seeing this at?
• 39:52
  Speaker 7: And they like send me a picture of the Walker's
• 39:55
  Speaker 7: menu and I'm like wait what And I'm like, yeah,
• 39:59
  Speaker 7: i mean.
• 39:59
  Speaker 2: She's are you Her name's Taylor what Taylor Gardener?
• 40:04
  Speaker 3: That's awesome? Yeah, she is.
• 40:05
  Speaker 2: She runs your beverage program.
• 40:07
  Speaker 3: She does.
• 40:08
  Speaker 7: She does, and she manages all the front of the house.
• 40:10
  Speaker 7: So when you have an amazing server, she's she's the
• 40:15
  Speaker 7: one that creates that experience.
• 40:16
  Speaker 2: Shout out to Taylor Gardner, part of Joe Craven's Walker's
• 40:22
  Speaker 2: Drive in Team Fondre and Jackson, Mississippi. Go and have
• 40:26
  Speaker 2: lunch or dinner soon and you will have an amazing
• 40:30
  Speaker 2: culinary and dining experience. Are you a sportsman at all?
• 40:34
  Speaker 5: Oh?
• 40:34
  Speaker 7: Yeah, I've kind of had to fall out as funny
• 40:36
  Speaker 7: as somebody asked me that the other day. They're like,
• 40:38
  Speaker 7: are you ready for football season? I'm like, man, I
• 40:41
  Speaker 7: haven't watched the football game like six years. Even though
• 40:45
  Speaker 7: I do love it more than anything, it's just tough
• 40:48
  Speaker 7: to sure make the games and take the time to
• 40:51
  Speaker 7: do that because there's always something going on. Yeah, but
• 40:55
  Speaker 7: are you NFL or college? I do not like the NFL.
• 40:58
  Speaker 7: Pro sports are different to me. Yeah, you know, college
• 41:02
  Speaker 7: is fun because anything could happen when you're watching it
• 41:05
  Speaker 7: and you're just like the anticipation of what is going
• 41:09
  Speaker 7: to happen?
• 41:10
  Speaker 3: Right, I love that.
• 41:12
  Speaker 2: So that's my favorite SEC football SEC Okay, yeah, I
• 41:18
  Speaker 2: know you've you've spent how many years were you not
• 41:21
  Speaker 2: seven years? You were seven years seven? Yeah, snack bar
• 41:27
  Speaker 2: and so on. Yes, sir, that's great. Well, look, congratulations,
• 41:32
  Speaker 2: my man. We're so happy for you. We're glad that
• 41:36
  Speaker 2: you know you're going to keep you are keeping the
• 41:38
  Speaker 2: Walkers drive in legacy going. Yes, Derek was highly complimentary
• 41:43
  Speaker 2: of you. I appreciate he was in on Friday. And uh,
• 41:48
  Speaker 2: and we're spotlighting and highlighting all the wonderful chefs and
• 41:52
  Speaker 2: restaurant tiers in the Jackson city limits. And there's a
• 41:55
  Speaker 2: bunch of them, as you know, from from bell Haven
• 41:58
  Speaker 2: to downtown to Fondering to Eastover District, Coland Village and
• 42:01
  Speaker 2: and all around.
• 42:02
  Speaker 3: Yeah. Do you still eat cereal?
• 42:05
  Speaker 7: Uh?
• 42:05
  Speaker 6: Huh?
• 42:06
  Speaker 7: You know I do because my kids are addicted to
• 42:09
  Speaker 7: Lucky charms currently, which they just eat the charm. But
• 42:15
  Speaker 7: of course, so next thing, I know, I'm usually eating
• 42:18
  Speaker 7: a couple of handfuls.
• 42:19
  Speaker 3: Yeah.
• 42:20
  Speaker 2: You're in survival stage.
• 42:21
  Speaker 6: Yeah, yeah I am.
• 42:22
  Speaker 2: So you you decide to buy a restaurant, you've got
• 42:26
  Speaker 2: hells Jack's three and you've got a one year old. Yeah,
• 42:32
  Speaker 2: so obviously your wife's a saint. She does and you
• 42:37
  Speaker 2: are too. And You've got jack for the day, which
• 42:41
  Speaker 2: is awesome. He's also sat yeah, and he likes some
• 42:45
  Speaker 2: our juice Kiff and bibble Head Doll, which I don't
• 42:48
  Speaker 2: blame him. He's like, look at I'm watching this cartoon.
• 42:51
  Speaker 2: It's amazing and you've got to watch it with me.
• 42:54
  Speaker 2: Joe Craven's congratulations, Thank you, Buddy, Walker's Drive in and
• 42:58
  Speaker 2: Fondering Jackson, Mississippa. They are crushing it and Joe Craven's
• 43:05
  Speaker 2: Taylor Gardner and the team want to see you at
• 43:09
  Speaker 2: lunch or dinner at Walker's Drive in in Foundering, Mississippi.
• 43:16
  Speaker 2: Good show Today, Mike Ntilier WWL Radio TV New Orleans
• 43:21
  Speaker 2: Tomorrow at eight thirty, have a good one.
• 43:23
  Speaker 3: We'll see you.
• 43:24
  Speaker 6: Thank you, guy,