Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from October 17th, 2025

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Have Another Drink with Jimmy the Wine Guy from October 17th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: This is a sponsored feature.
• 0:01
  Speaker 2: Yes, Violet Eatery SLC your neighborhood Eatery fifteen eighty eight
• 0:07
  Speaker 2: East Stratford Avenue, family owned and operated, dog friendly, heat
• 0:11
  Speaker 2: covered patio, open for lunch, dinner, Saturday, Sunday Brunch. Voted
• 0:15
  Speaker 2: best neighborhood restaurant by City Weekly in twenty twenty four.
• 0:18
  Speaker 2: All made with fresh ingredients in house. Visit Violet dash
• 0:22
  Speaker 2: slc dot com for the menu and more information.
• 0:25
  Speaker 3: Hey you, Phil turns in the feel all right Field,
• 0:33
  Speaker 3: tell ronder the weather, the feel all right?
• 0:37
  Speaker 4: Well, here he is, ladies and gentlemen. He's the ass
• 0:39
  Speaker 4: kicker of the Wine Academy of Utah. Jimmy Tantangelo Wine
• 0:45
  Speaker 4: Academy of Utah dot com is where you go to
• 0:49
  Speaker 4: find that. And Jimmy is pouring out some of my Wow.
• 0:54
  Speaker 5: Man, we've got some wine. We've got some small bites
• 0:56
  Speaker 5: from Violet. Have you guys been to the stressaurant before?
• 1:00
  Speaker 5: It's over Stratford It used to be in so it's
• 1:02
  Speaker 5: in that neighborhood. The top of Sugarhouse above thirteenth or
• 1:06
  Speaker 5: Highland thirteenth East off at twenty seven hundred South in
• 1:09
  Speaker 5: Stratford Street.
• 1:10
  Speaker 3: You little neighborhood area. It's awesome. I love it.
• 1:14
  Speaker 5: It's walkable from This is my neighborhood. So this is
• 1:16
  Speaker 5: our neighborhood. Joint love Myra and Tyler, these guys or Troy, sorry,
• 1:21
  Speaker 5: sorry Troy. And these guys are great. They have you know,
• 1:26
  Speaker 5: they cook from the heart. They're both working in there,
• 1:29
  Speaker 5: family owned as Genus said, and these guys are salt
• 1:32
  Speaker 5: of the earth. They name the restaurant after the restaurant
• 1:36
  Speaker 5: they met at in Los Angeles.
• 1:39
  Speaker 3: So adorable story.
• 1:41
  Speaker 4: And they're an adorable couple. I've met them and there.
• 1:44
  Speaker 3: They're awesome. They're awesome.
• 1:45
  Speaker 5: So we have some small bites here and I'll take
• 1:47
  Speaker 5: a picture and launch it. Yeah, thank you. What you
• 1:50
  Speaker 5: have there is not your grandma's deviled eggs. That's top
• 1:53
  Speaker 5: with cornerstan pickles, pickled beets, slivers, and fresh dill. Those
• 1:57
  Speaker 5: are fantastic, like before you sit down to be like, yeah,
• 2:00
  Speaker 5: bring out the devil diggs. And then we follow it
• 2:03
  Speaker 5: with some mini Greek burritos that does have These are
• 2:07
  Speaker 5: great too. We've got the beef, rice, lemon, and fresh
• 2:11
  Speaker 5: herbs wrapped in grape leaves, served with a cucumber dip.
• 2:14
  Speaker 5: And then followed by the roasted tomato and cashew cheese bruscata.
• 2:19
  Speaker 3: So what a beautiful little Hi, how are you? Good morning?
• 2:22
  Speaker 5: Breakfast right here, And since we are featuring some beverage
• 2:27
  Speaker 5: as well, I had to pick one of my chardenay's
• 2:30
  Speaker 5: one of my faves.
• 2:30
  Speaker 3: I featured this earlier this week.
• 2:32
  Speaker 5: And at Tasting the fundamentals basics is tasting yet, Gina,
• 2:35
  Speaker 5: there it is. This is the Martin Ray out of
• 2:37
  Speaker 5: Snoma County. Shardnay, We're not sponsoring these guys this morning,
• 2:41
  Speaker 5: but I do want to give him a shout out.
• 2:43
  Speaker 5: If anybody likes my som friends out there, my wine
• 2:46
  Speaker 5: people out there.
• 2:47
  Speaker 3: If you like shablie Le Cloud, this is Grand Crew
• 2:51
  Speaker 3: tasting like stuff.
• 2:52
  Speaker 5: Why it's a stainless steel, partially barrel fermented, which is
• 2:58
  Speaker 5: not typical, and then a down the leaves for a
• 3:00
  Speaker 5: little bit, then blend it all back together to give
• 3:02
  Speaker 5: this nice It's not oakie, it's not buttery.
• 3:05
  Speaker 4: Uh.
• 3:06
  Speaker 5: They just got some nice mellets, very clean and that's
• 3:09
  Speaker 5: what I love about the acidity, which is going to
• 3:12
  Speaker 5: go great with these small bites that we have this morning.
• 3:14
  Speaker 3: By Violet.
• 3:15
  Speaker 5: So I purposely selected this in the apps little nibble
• 3:19
  Speaker 5: nibs this morning to half.
• 3:20
  Speaker 4: Now they called this up What did they call this?
• 3:23
  Speaker 4: A burrito?
• 3:24
  Speaker 3: Yeah, the mini greet burrito.
• 3:25
  Speaker 4: And then and then I said, I said to them,
• 3:28
  Speaker 4: I said, said, dot isn't it?
• 3:30
  Speaker 3: Yeah?
• 3:31
  Speaker 4: Yeah?
• 3:31
  Speaker 6: Well yeah, but we call them in yah yeah, I
• 3:36
  Speaker 6: know for sure. And but delicious nonetheless, And uh, these
• 3:40
  Speaker 6: guys do Sunday Brunch on Saturday Sunday, which is fantastic.
• 3:44
  Speaker 6: Definitely make a reservation for that. I love dropping. And
• 3:47
  Speaker 6: they're opening at about eleven a m. Till evening each
• 3:50
  Speaker 6: night except Monday. They need a day off just like
• 3:52
  Speaker 6: everybody else. And uh it definite, definite go to place.
• 4:00
  Speaker 4: Yon Auto of deviled eggs make I make my own, okay,
• 4:04
  Speaker 4: And I love them and I try them everywhere. These
• 4:06
  Speaker 4: are they're purple? Why are they purple? Are delicious?
• 4:09
  Speaker 3: The beets, the bet juice, the beats.
• 4:15
  Speaker 5: One thing we like to do be in the neighborhood
• 4:17
  Speaker 5: join as we're mentioning a lot of busy families and
• 4:20
  Speaker 5: I'm speaking to my Sugarhouse and Milk Creek peeps right now.
• 4:24
  Speaker 5: We're all busy each week and we always have that
• 4:26
  Speaker 5: go tonight like ahhun, what are you.
• 4:28
  Speaker 3: Doing for dinner?
• 4:29
  Speaker 4: I don't know.
• 4:29
  Speaker 3: I thought you had dinner. Oh my god.
• 4:31
  Speaker 5: What we like to do in our households just have
• 4:34
  Speaker 5: one day a week where it's a go to just
• 4:36
  Speaker 5: to order out. The kids love it. We do grain salads.
• 4:39
  Speaker 5: It's not burgers and fries. It's it's a nice salad.
• 4:42
  Speaker 5: It's something and you get a couple of items. You
• 4:44
  Speaker 5: break it up at home, just like I did here.
• 4:47
  Speaker 5: This was takeaway. I reconstructed it on these plates for
• 4:50
  Speaker 5: you just before coming on air.
• 4:52
  Speaker 3: Pretty cool. I mean, it looks great. This is what
• 4:54
  Speaker 3: we do at home.
• 4:55
  Speaker 2: So you're right, it's nice to plan that out because
• 4:58
  Speaker 2: what's horrible is when it's like six o'clock and you're like, crap, what.
• 5:02
  Speaker 3: Are we gonna do? I don't know? What do you want?
• 5:05
  Speaker 4: What do you want? How about rip?
• 5:07
  Speaker 1: No? We had ribs last time. All of these take
• 5:10
  Speaker 1: the pressure of all of these bikes. They're just fabulous.
• 5:14
  Speaker 4: They're really good.
• 5:16
  Speaker 3: I know we haven't heard much from you this morning.
• 5:18
  Speaker 4: That brisketta is amazing.
• 5:20
  Speaker 1: That's I'm not usually a fan of briskett, but that
• 5:23
  Speaker 1: that's great.
• 5:26
  Speaker 5: I'm just thinking I have a little SIPs of the
• 5:28
  Speaker 5: wine here, I'm gonna I'm gonna nibble on.
• 5:30
  Speaker 4: The Violet is. They also have a covered heated patio,
• 5:38
  Speaker 4: so I mean in the summer it's you know, you
• 5:39
  Speaker 4: can show, but then in the winter they cover it.
• 5:42
  Speaker 5: They got the mists in the summer and then the
• 5:44
  Speaker 5: heaters in the winter.
• 5:45
  Speaker 3: It's the covert dog.
• 5:47
  Speaker 2: Friendly, which is great for a neighborhood restaurant, like you
• 5:50
  Speaker 2: take the dog for a walk, get a bike.
• 5:53
  Speaker 4: You know you don't. You shouldn't say pet friendly because
• 5:56
  Speaker 4: because people are only going to take dogs, you're not
• 5:59
  Speaker 4: gonna see people there with cats or their.
• 6:01
  Speaker 3: Turtles or their parrots or turtles.
• 6:03
  Speaker 4: I guess a parrot. Well.
• 6:05
  Speaker 5: Violet Eatery SLC, your neighborhood Eatery is at fifteen eighty
• 6:10
  Speaker 5: eight East Stratford, AB, Salt Lake City. More information go
• 6:13
  Speaker 5: to Violet dash slc dot com. Both menus are up
• 6:18
  Speaker 5: their lunch and dinner and I gotta tell you, Uh,
• 6:21
  Speaker 5: Troy walks the floor, Myra, she's there.
• 6:24
  Speaker 3: Uh.
• 6:25
  Speaker 5: These are very engageable, friendly people, very worldly. They know
• 6:29
  Speaker 5: what they're doing, they believe in what they're doing, and
• 6:32
  Speaker 5: it's coming from the heart. I gotta tie you.
• 6:35
  Speaker 1: This is really good. No, hell, and that wine is nice.
• 6:39
  Speaker 1: I want to start buying that wine.
• 6:40
  Speaker 3: By the way, it's pretty goodadless Carrie, it's a chapless You.
• 6:44
  Speaker 4: Know, you're you're lucky when you have a neighborhood that
• 6:48
  Speaker 4: has a little restaurant like.
• 6:49
  Speaker 3: That in Walka.
• 6:51
  Speaker 5: Absolutely absolutely and it's definitely walkable, orderable out and uh
• 6:56
  Speaker 5: reservations or just drop in. Uh been every day Tuesday
• 7:02
  Speaker 5: through Sunday, Saturday, Sunday brunch, Saturday night they have dinner Sunday.
• 7:07
  Speaker 5: They just take off after brunch they're done. But my
• 7:11
  Speaker 5: go to is a Wednesday night for takeaway, and I
• 7:14
  Speaker 5: suggest you do the same. It's it's pretty awesome, great.
• 7:17
  Speaker 3: Great idea.
• 7:19
  Speaker 1: Yeah, this is this is amazing. I'm gonna check this
• 7:21
  Speaker 1: place out. Yeah, swing swing by your place afterwards.
• 7:25
  Speaker 5: That's right, you have some of that Yamazaki single malt.
• 7:30
  Speaker 3: Uh that's.
• 7:34
  Speaker 4: Now I forget. Does Violet have a full license?
• 7:38
  Speaker 3: Yeah? Uh cocktails? And why am I not remembering that?
• 7:44
  Speaker 5: Yeah? I know they have wine because we had wine,
• 7:47
  Speaker 5: beer and wine for certain and uh gosh, sorry guys,
• 7:52
  Speaker 5: let me know. I'll find out about that and uh
• 7:55
  Speaker 5: look it up right.
• 7:55
  Speaker 4: Yeah, yeah, he's looking it up.
• 7:58
  Speaker 2: Men, you men.
• 7:59
  Speaker 1: You.
• 8:01
  Speaker 5: One thing I like about the patio is that it
• 8:03
  Speaker 5: allows large space for parties. Anytime I've been to brunch,
• 8:08
  Speaker 5: we prefer sitting out there. But there's always a table
• 8:11
  Speaker 5: of like fourteen or twelve people getting together.
• 8:15
  Speaker 3: There's presence there.
• 8:16
  Speaker 5: It's a bunch of moms and daughters, so they're doing
• 8:19
  Speaker 5: something there. Other times it's moms and dads with the kids.
• 8:24
  Speaker 5: It's really accommodating and for a tight spot.
• 8:28
  Speaker 2: Well to that, there's a kid's menu which is great. Yeah,
• 8:31
  Speaker 2: wine and beer.
• 8:33
  Speaker 3: Wine and beer.
• 8:33
  Speaker 5: So it's the restaurant windber Citerer.
• 8:37
  Speaker 3: Yep, all right, yep.
• 8:38
  Speaker 4: Violet. Violet is the name of the place. When my
• 8:43
  Speaker 4: child once said to me, he only liked white bread,
• 8:45
  Speaker 4: and you said, I said, why don't you want to
• 8:47
  Speaker 4: have bread? We have? I don't like strong bread like strong.
• 8:53
  Speaker 4: It's Jimmy, Jimmy Santangelo. He's here. He's here to answer
• 8:57
  Speaker 4: your questions if you have any. He can answer questions
• 9:00
  Speaker 4: about wine, about beverages, cocktails. He can talk about restaurants,
• 9:06
  Speaker 4: give you recommendations.
• 9:07
  Speaker 2: Okay, he was telling us where to go to Violet
• 9:10
  Speaker 2: eatery recommendation.
• 9:11
  Speaker 4: That's right, yeah, and uh, but he can make other
• 9:14
  Speaker 4: recommendations as well. He can tell you what fork to
• 9:17
  Speaker 4: use with, what.
• 9:18
  Speaker 5: The you know, how you do that start widest? Didn't
• 9:21
  Speaker 5: work your way in?
• 9:22
  Speaker 4: You really? Do you know all of that stuff? I mean, yeah,
• 9:24
  Speaker 4: you could set it.
• 9:26
  Speaker 5: Oh gosh, like there's no tomorrow. Do I have my
• 9:30
  Speaker 5: napkin folds down?
• 9:32
  Speaker 4: Yeah?
• 9:32
  Speaker 3: I got at least three of them, three different from.
• 9:34
  Speaker 4: Three different ways to fold a nafter.
• 9:37
  Speaker 1: There was and and you know, I grew up in
• 9:39
  Speaker 1: a in a in a redneck high school, but there
• 9:41
  Speaker 1: was a club and they did competitive table setting.
• 9:46
  Speaker 3: Really no kid, Yeah that's cool.
• 9:48
  Speaker 1: And and that's where that's where I learned all that
• 9:51
  Speaker 1: I knew somebody who was in that club told me
• 9:54
  Speaker 1: about it.
• 9:54
  Speaker 5: Buddy of mine, Tony Hoffman, growing up back east in
• 9:57
  Speaker 5: western New York. He had to go to etiquette on
• 10:00
  Speaker 5: Saturday morning because his father was very strict. He was
• 10:03
  Speaker 5: a dentist and he so the reason I say is
• 10:07
  Speaker 5: because we would play Dungeon and Dragons then Saturday afternoon
• 10:11
  Speaker 5: into the evening or a pizza. So Tony would tell
• 10:14
  Speaker 5: us all about his etiquette class and it was really interesting.
• 10:18
  Speaker 5: So in a way, I never had to go directly.
• 10:21
  Speaker 5: I was always trained in the hospitality industry. But as
• 10:24
  Speaker 5: a you know, as an impressionable middle schooler, it was kind.
• 10:27
  Speaker 4: Of all right, Jimmy, what is the most polite way
• 10:29
  Speaker 4: to eat soup?
• 10:31
  Speaker 5: So the proper technique of eating soup, it's all about
• 10:34
  Speaker 5: the paddle. You never supposed to fill the whole paddle up.
• 10:37
  Speaker 5: It only goes about halfway up. So when you bring
• 10:39
  Speaker 5: your spoon in, you never plunk your spoon. You never
• 10:43
  Speaker 5: coat the entire spoon, and you need it. It's not
• 10:46
  Speaker 5: a tea spoon, it's not a larger spoon. It's actually
• 10:49
  Speaker 5: soup spoon. So it's very it's a perfect circle, if
• 10:52
  Speaker 5: you will. And then that comes up, so it's more
• 10:54
  Speaker 5: later like and you drop it in and then you
• 10:57
  Speaker 5: and the reason for that is so the top of
• 11:00
  Speaker 5: the soup on the inside of the spoon doesn't hit
• 11:02
  Speaker 5: the top of the lip of the person eating.
• 11:04
  Speaker 4: And I had heard, and I don't know this is
• 11:07
  Speaker 4: you're always supposed to to always ladle your soup up
• 11:11
  Speaker 4: away from you.
• 11:12
  Speaker 2: You square it, ah, right, yeah, yeah, up straight and right.
• 11:16
  Speaker 3: I've not done it that way. I think that it
• 11:19
  Speaker 3: is a technique, but then that.
• 11:22
  Speaker 5: Is different than what I was explaining, where if you
• 11:25
  Speaker 5: if you drew it towards you lift up those genus said,
• 11:28
  Speaker 5: and then bring it in square and then drop.
• 11:30
  Speaker 4: Now here's another etiquette thing that growing up, I was
• 11:33
  Speaker 4: always taught. And when you have a knife and a
• 11:36
  Speaker 4: fork and you're gonna cut a piece of steak, you
• 11:39
  Speaker 4: cut a piece of steak. Then you put the knife down,
• 11:42
  Speaker 4: you put the fork back into your right hand, and
• 11:45
  Speaker 4: you eat the piece of steak.
• 11:46
  Speaker 3: That's an American style.
• 11:47
  Speaker 1: Yeah.
• 11:47
  Speaker 4: And then I went to Europe and I saw people
• 11:50
  Speaker 4: fork in one hand, knife on the other hand, just
• 11:52
  Speaker 4: going and going at it, and I thought, well, that's
• 11:54
  Speaker 4: just rude. And then I said, no, this is European style.
• 11:57
  Speaker 5: And one of the things that was impressionable for me
• 12:00
  Speaker 5: that I adopted when going to Europe as a kid
• 12:03
  Speaker 5: was having the fork upside down and I do that
• 12:07
  Speaker 5: where you put the food on top of the core.
• 12:09
  Speaker 5: And I started doing that just out of habit, because
• 12:12
  Speaker 5: I was always creating my perfect bite of food on
• 12:15
  Speaker 5: the plate.
• 12:17
  Speaker 3: I'm a big eater.
• 12:18
  Speaker 5: I eat everything, so it's not because I was gotten down,
• 12:21
  Speaker 5: it was just but I wanted that perfect bite.
• 12:23
  Speaker 3: And then the sip of the wine and things like that.
• 12:26
  Speaker 3: But I do not I keep.
• 12:27
  Speaker 5: I'm an American eater where I have my fork in
• 12:29
  Speaker 5: my right hand knife in my left. But what I
• 12:33
  Speaker 5: find interesting is when you're done with the meal, what
• 12:37
  Speaker 5: you do with your utensils, and when an indicator of
• 12:40
  Speaker 5: when you're finished is you align. You've set both your
• 12:43
  Speaker 5: utensils on the plate and you line them together so
• 12:47
  Speaker 5: they're parallel with one another, and you drop it on
• 12:49
  Speaker 5: the edge of the plate, and then you're done. You
• 12:51
  Speaker 5: don't have to cross them. That's an indicator. Well, person
• 12:54
  Speaker 5: might still be eating. So these are all like nonverbal
• 12:57
  Speaker 5: cues to the service stat.
• 12:59
  Speaker 4: Let me ask this this one then? Then? Is it?
• 13:03
  Speaker 4: Is it a matter of etiquet or just preference? There
• 13:06
  Speaker 4: are those who, like you, like to mix everything kind
• 13:09
  Speaker 4: of together on the plane.
• 13:11
  Speaker 3: No, I don't mix it all thegether some poet I hear.
• 13:13
  Speaker 4: You know there are people who will I'll eat one
• 13:15
  Speaker 4: thing and then they'll eat the next.
• 13:17
  Speaker 5: Thing, right, and then I keep my plate. I keep
• 13:22
  Speaker 5: my plate alone. I don't mix it all the air.
• 13:24
  Speaker 5: But what I do is I incorporate items to create
• 13:27
  Speaker 5: that perfect bite.
• 13:28
  Speaker 3: And that's and then eat that. That's what I do,
• 13:30
  Speaker 3: and that is that that's that's perfectly I believe.
• 13:32
  Speaker 5: So, yeah, I have a someone who does that, who
• 13:36
  Speaker 5: kind of just mixes it around. They don't know where
• 13:38
  Speaker 5: they're going. I mean, hell, I even move my plate
• 13:40
  Speaker 5: around a little bit if it's not been But it's
• 13:42
  Speaker 5: all because of the discipline and hospitality because I'm on the.
• 13:45
  Speaker 3: Other side serving it.
• 13:47
  Speaker 5: So we're supposed to clock it in, click that plate
• 13:50
  Speaker 5: into preference. The protein needs to be on the right side,
• 13:53
  Speaker 5: on the correct side, and front facing the guests.
• 13:57
  Speaker 3: That whole thing. Yeah, I've got a couple of text questions.
• 14:00
  Speaker 1: Got Jimmy help, What do I do with DRAMBOUIEH add.
• 14:04
  Speaker 3: Some Scotch to it?
• 14:05
  Speaker 5: So Drambouie quickly is a Scotch liqueur created for the
• 14:09
  Speaker 5: English because Scotch in their afternoon tea was too strong.
• 14:13
  Speaker 5: So the scott said, oh, let's sweeten it up for
• 14:16
  Speaker 5: these Brits so or the English.
• 14:19
  Speaker 4: And when they.
• 14:20
  Speaker 3: Did it, this guy said, why did they like it
• 14:22
  Speaker 3: so much?
• 14:22
  Speaker 5: So they tasted the drambooi, the sweet and Scotch like,
• 14:25
  Speaker 5: this is good, but you know what it needs more
• 14:27
  Speaker 5: Scotch's over the rusty nail came about, and that's what
• 14:31
  Speaker 5: you do with your drambooi. Yeah, one to one ratio
• 14:34
  Speaker 5: shake that I know.
• 14:35
  Speaker 3: I supposed to be third because it's alcohol. Shake that
• 14:38
  Speaker 3: and strain it over a rock.
• 14:40
  Speaker 5: Uh ice cuban would be good to go on any
• 14:43
  Speaker 5: Sunday afternoon.
• 14:45
  Speaker 3: Okay, let's see.
• 14:48
  Speaker 4: Are you aware of the meterie.
• 14:50
  Speaker 3: That just opened. We had we had them about though,
• 14:53
  Speaker 3: aren't they And.
• 14:53
  Speaker 4: We had we had them call in.
• 14:56
  Speaker 3: Was it on Wednesday or something? Yeah?
• 14:58
  Speaker 4: Hello, yeah, what.
• 15:00
  Speaker 1: Hoping that they would call in today?
• 15:02
  Speaker 3: Nice in need?
• 15:02
  Speaker 4: Yeah yeah, Theila Tila County. I thought it was up north. Yeah, no,
• 15:08
  Speaker 4: it's you know it's.
• 15:10
  Speaker 3: Back people check it out.
• 15:12
  Speaker 4: You need to call us.
• 15:14
  Speaker 1: What are some what are some other suggestions for someone
• 15:16
  Speaker 1: who likes to drink dakeries and screwdrivers.
• 15:19
  Speaker 4: So they like them sweet, you get a life, they
• 15:22
  Speaker 4: like them sweet.
• 15:24
  Speaker 3: The you know off dry cocktails are great.
• 15:28
  Speaker 5: You know what I suggest is not using the prepackaged
• 15:33
  Speaker 5: sweeteners to get your flavoring.
• 15:36
  Speaker 3: Just make your own simple syrup. That kind of thing.
• 15:38
  Speaker 5: You can control how much you know the type of
• 15:40
  Speaker 5: sugar that you're getting in there, and you.
• 15:42
  Speaker 3: Can make it and leave it in your fridge like
• 15:44
  Speaker 3: it's right, yeah, you know, and especially with the fruit.
• 15:48
  Speaker 5: Uh, it's so funny at home we laugh, we're like
• 15:50
  Speaker 5: we're seasonal drinkers because it's like we're muddling.
• 15:54
  Speaker 3: What was the fresh berries in the store, you know
• 15:56
  Speaker 3: what I mean?
• 15:57
  Speaker 5: Like I've never had a red raspberry this so that
• 16:00
  Speaker 5: before and with my gin and things of that nature.
• 16:03
  Speaker 5: So I reckon, you know, screwdrivers. Definitely buy fresh orange juice.
• 16:10
  Speaker 5: I like when with my cocktails and no pulp that
• 16:12
  Speaker 5: kind of a thing. I love that Trader Joe's the
• 16:15
  Speaker 5: pineapple juice to unfiltered pineapple juices are really good.
• 16:19
  Speaker 3: We feature them before.
• 16:20
  Speaker 5: So I guess what I'm saying is keep on that
• 16:24
  Speaker 5: path of off dry, medium sweet sweet types of cocktails,
• 16:29
  Speaker 5: but just use fresh ingredients.
• 16:30
  Speaker 3: And I think you're along the right path.
• 16:34
  Speaker 4: Let's see true story.
• 16:35
  Speaker 1: My senior year, I moved to Pace in high school
• 16:38
  Speaker 1: and took a class from Missus Heaps, which was table
• 16:42
  Speaker 1: setting Table It's the future Homemakers of America. Just was
• 16:46
  Speaker 1: the group that did the table setting contests.
• 16:51
  Speaker 4: Also, the show is so political. Yes we're sorry, sorry,
• 16:55
  Speaker 4: what is actually? What is Mead Jimmy from.
• 16:59
  Speaker 5: A honey uh, fermented honey, so your base material is
• 17:04
  Speaker 5: honey rather than a grain, and think that you're making
• 17:06
  Speaker 5: a beer.
• 17:08
  Speaker 3: We had on the show.
• 17:10
  Speaker 5: It was a sawmill that distilled that we did from
• 17:15
  Speaker 5: that's over at be have distilling fantastic stuff and a
• 17:20
  Speaker 5: lot of people like that because you know, it's a
• 17:22
  Speaker 5: it's sugary, so it's gonna ferment. So if you leave
• 17:25
  Speaker 5: it off to the side, it's gonna eventually ferment from
• 17:27
  Speaker 5: wild yeast. If there's some liquid in there. You know,
• 17:30
  Speaker 5: your raw honey's not going to necessarily ferment. You need that,
• 17:33
  Speaker 5: you know, liquid component to it. So it must have
• 17:36
  Speaker 5: been quite as quite something to have that occur without
• 17:42
  Speaker 5: knowing that was happening, you know, thousands of years ago,
• 17:46
  Speaker 5: and then to be able to drink that and have
• 17:48
  Speaker 5: a bit of an intoxication.
• 17:50
  Speaker 3: What a surprise, Yeah, what a surprise that would have been.
• 17:53
  Speaker 4: That place is Mountain Metery?
• 17:55
  Speaker 1: Is that it?
• 17:56
  Speaker 4: I think so? And it's in Grantsville.
• 18:00
  Speaker 3: Yeah, okay, there you go, all right, check it out.
• 18:02
  Speaker 3: We'll check it out. What do you got going on?
• 18:04
  Speaker 5: So you know this is a time of year, man,
• 18:06
  Speaker 5: they are ordering them up registering up in home wine events.
• 18:11
  Speaker 3: If you have them.
• 18:12
  Speaker 5: Yeah, you can pick from different themes, whether it's the
• 18:16
  Speaker 5: Tour re Vidally Splash of Spain, California Coastline. We even
• 18:19
  Speaker 5: do spirits. These are all fun, educational and entertaining events.
• 18:24
  Speaker 5: You can have a somalier in the comfort of your
• 18:26
  Speaker 5: own home. We provide all the materials and beverage supplies
• 18:30
  Speaker 5: and wineglasses and go right to the Wine Academy Viewtah
• 18:34
  Speaker 5: dot com to register and see our open availability. If
• 18:38
  Speaker 5: you have any questions on it, don't hesitate to email
• 18:40
  Speaker 5: me at jim at Winacademy viewta dot com.
• 18:43
  Speaker 3: There you go. Thanks guys, have a great weekend.
• 18:47
  Speaker 1: Thanks you, Jimmy Santangelo Wine Academy of Utah.
• 18:50
  Speaker 4: Thank you for the wine.
• 18:51
  Speaker 3: You got it.