Latest / Go News To Go: More Good News / West Palm Beach, Florida, Food Tour is great...enjoy the unedited tour that Good News did on December 21, 2023 with Kelli

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West Palm Beach, Florida, Food Tour is great...enjoy the unedited tour that Good News did on December 21, 2023 with Kelli · Go News To Go: More Good News

• 0:04
  High Point News Broadcast. We're here in West Palm Beach. There you go,
• 0:10
  right, Kelly. Yes, So most of you have been on a
• 0:14
  French cheer before, so you know it's really of course, it's all about
• 0:17
  the food, but it's all about the city as well, and what we're
• 0:21
  gonna do today. I'm gonna sum it up for you to marry easily.
• 0:24
  We're gonna eat, walk room, meet as our plan. It's a great
• 0:28
  way to spend an afternoon. Along the way, I'm gonna stop us.
• 0:32
  I'm gonna give you some history of the city, tell some stories, and
• 0:36
  yeah, we're gonna try to tell our story through food. So that's what
• 0:39
  makes it differently from a regular sits teachure. I was a former teacher,
• 0:44
  elementary STO teacher for a long time, so I'm gonna start by doing the
• 0:47
  teacher things and I'm gonna say take one and pass it down. I have
• 0:51
  some brochures to give you. This is just how for you a you to
• 0:55
  what we're doing today. I'm glad to take your extress. If you don't
• 1:00
  want to carry around, or you want to do one per person, that's
• 1:03
  fine. You aren't gonna hurt my feelings. But here, here, we
• 1:07
  are in front. These are the five restaurants that we're going to get you
• 1:10
  today if we had time off seek in the next track. We don't have
• 1:15
  time or tummy space to go to every fabulous restaurant downtown. We just don't.
• 1:19
  So on the map there are some additional restaurants that you may want to
• 1:23
  take advantage out while you're in town. A lot of these we're gonna walk
• 1:27
  past, so I've been kind of putting out to you where they are.
• 1:32
  That's why reason I like to hear your favorite food. I may point up
• 1:36
  to you a restaurant that I think you personally like. Joy. This is
• 1:40
  a This is not an exhaustive list, but this is a good place to
• 1:42
  start for sure, and a lot of great places on you're in town.
• 1:48
  That's also the benefit of having a local guide. You know, you can
• 1:52
  ask me, Kelly, where would you go for breakfast? Where do you
• 1:55
  go for a coffee drink after work? Whatever it is. It's nice to
• 1:59
  be able to talk to a local and share where. Let me give you
• 2:02
  some housekeeping things, some business about our tour. So we're gonna we are.
• 2:08
  We do have a schedule, so I will give you like a two
• 2:12
  minute heads up before it's tipers to go to the next place. They tease
• 2:15
  me that I'm the on time. They're all you, that's the teacher and
• 2:19
  me, and I'm gonna keep us on track and on time. So I
• 2:22
  will give you like a little burning kind up. We do have bathrooms at
• 2:24
  all of our restaurants. Water. It's a little bit cloudy today, but
• 2:30
  I don't think it's gonna rain. I'm an optimist, so I have my
• 2:34
  sunglasses. I'm also a realist, so in case it does ray, I
• 2:38
  have some super attractive pocas for everyone, just in case nobody up. Let's
• 2:46
  talk about alcohol. All in four tickets come with one and cocktail, and
• 2:51
  that's a little bit later on on the tour. If you want to add
• 2:54
  and if you'll cocktail, let me know. Or if you, on the
• 2:58
  other hand, want to make your pumptail into a mocktail your alcohol, let
• 3:02
  me know that too, and I can make that change. Other than that,
• 3:07
  really had to tell you any questions, I'll try it. Rack it
• 3:12
  up. Hell. So he has more locations now, but this is the
• 3:16
  original location. It is not just delightful and fun, but it's really delicious
• 3:23
  ice cream. They make it all your fresh from the in house with local
• 3:29
  ingredients. Today, I want you to try the coconut ice cream. And
• 3:35
  the reason is that's gonna be a big part of our history. And I'll
• 3:38
  have a story to tell you about that. With what so important to us
• 3:40
  that it's really delicious to the taste and fresh shade of coconuts, then it
• 3:46
  it's just excellent. While she's doing there, I'll tell you this story.
• 3:51
  So there is this ship, it was the Providencia, and it was traveling
• 3:57
  from Hula to space and it's our belts was it's one thousand coconuts well as
• 4:04
  its track to get a ship wrecked right off of our shores. And all
• 4:09
  these coconuts wash the shore. And it doesn't take much to plant for coconut.
• 4:14
  They just sit like halfway in the ground. All these coconuts sprouted and
• 4:18
  became coconut palm trees. That's how we got our name Palm bes Cool.
• 4:27
  Now, not all of our palm trees are coconut palm trees. We can't
• 4:30
  go from our drink rice. But if you look up and you see coconuts,
• 4:36
  then it's a coconut palm tree that give away. So I want you
• 4:42
  to try the coconut ice cream. Ches to think it's gonna give us a
• 4:44
  little sample and then we'll be on our way. N that's work on m
• 5:00
  I'm like, hey, I'm looking guy. Huh. It's a cool place.
• 5:18
  Yeah, I'll tell you all about it when we're inside. But if
• 5:24
  you are bring that to take a good picture, I'm glad to take your
• 5:26
  picture here with the tree behind you. This is a sand castle treatment completely
• 5:30
  out of sand like youn me. Her name is Sandys right, thirty two
• 5:41
  feet tall, seven hundred tons of sand like that. Every Wow, Yeah,
• 5:46
  that's good that we're going to. You're going to Pistache now, I
• 5:55
  hope. So Pistache is is a five star Diamond Award winner. They uh,
• 6:00
  this is a great restaurant. Okay, we're been going in somewhere there.
• 6:08
  It's very exciting. Wow, it's a big restaurant. I'll tell you
• 6:18
  that d A come Ooh it's cool. Pustache is a a five star restaurant.
• 7:03
  It's gotten me a word. Well, so door talking that you would
• 7:12
  have done out there, I wouldn't tell you a couple of things you notice
• 7:16
  when we were sandy in the park there and there's Sandy and all her boy
• 7:21
  I mentioned she comes to life every evening and then it's true starting at six
• 7:26
  o'clock and every fifteen minutes she lights up and there's music. It's like a
• 7:31
  whole thing. It's such a fun thing. You know, every city kind
• 7:34
  of has their thing, and Sandy is a tradition been going on for it.
• 7:39
  This is year twelve, so it is kind of a special thing.
• 7:44
  It's it's also considered anewable art, so because it's part I got a sand
• 7:49
  kind of New Year's. Right after New Year's they will tear down, but
• 7:54
  that's sand is going to the West coast of Florida for another sand sculpture kind
• 7:59
  of petition thing. So it's it's part that is used and reused over and
• 8:05
  over again, which is super fun. They do change the design every year,
• 8:09
  so it's a little different. And that's come up. I think if
• 8:11
  you google it, I's not able to be here in the evening. Just
• 8:13
  google it and see it. Her new bark thing. But you know that
• 8:18
  space where she is standing used to be kind of nothing, but there was
• 8:26
  that there was an old building thing. It was the old library. I
• 8:31
  think I was one of maybe eight people who ever went inside. It's side.
• 8:37
  Library is ugly and you know, it was right in the middle there,
• 8:41
  and our city leaders had the idea, let's tear down the library and
• 8:45
  take advantage of the view. And I mean, after I got over my
• 8:48
  hurt feelings about the library so disappointed, I realized, oh, this is
• 8:52
  fantastic. Yes, a good idea, because it really is a gathering space
• 8:58
  and it really is a space where things happen. You notice when we were
• 9:03
  walking across theself stage in the middle, and that's being set up today because
• 9:07
  it's Thursday. Every Thursday is an outdoor concert. It's called for Matus by
• 9:13
  Night. It's a free concert. It's a different band every week, so
• 9:18
  I'm not sure who's playing tonight, but it's just another time for people to
• 9:22
  gather and enjoy the music and company and that sort of thing. Our biggest
• 9:28
  thing that happens in that space is our green Market every Saturday, and it's
• 9:33
  just during the winter for aspects, from about October to March. But our
• 9:37
  green market is really well known. There's over one hundred and twenty Oh yes,
• 9:41
  there much you hear children, And then this lady here in the over
• 9:54
  one hundred and twenty vendors that come for our green market. I love it
• 9:58
  and I will tardy pop famdy as it is. But I'm not alone because
• 10:01
  it was voted the best free market in their country, but in the last
• 10:07
  three years in a row, so it really is pretty fabulous. But let
• 10:11
  me talk about Mustache. We're getting food come out for I'm vegan, friends
• 10:15
  and vegetarian because you have a mental salad that I think you will really enjoy.
• 10:20
  For the rest of us, we're going to have a very classic French
• 10:24
  runch dish. Mustache has always voted the best French restaurant and they're also voting
• 10:30
  best brunh So we're having what's called a crop maschere, which if you're not
• 10:35
  French and basy, you might say, maybe, Kelly, it's a real
• 10:37
  Camma cheese sanwich, right, that's it. But it's a very fancy,
• 10:41
  real Cammi cheese sandwich. So I'll tell you. They started making it yesterday
• 10:46
  perfect. They started making it yesterday, and they started with one of the
• 10:52
  most important French sauce is called vecheanelle sauce. They start with that veachemel sauce
• 10:56
  and they get some real thick rioche bread and they scuff it with some French
• 11:01
  cam French ham. That's French Ham's a little different because pouted and broth and
• 11:05
  so you don't kind of like the sodium bomb that sort are us and stuff
• 11:11
  it with French ham and reared cheese. Then this morning, with a little
• 11:15
  more veshi of sauce on. They put it in the very bottom in a
• 11:18
  stream hot oven in a pan of butter, so the bottom of the sandwich
• 11:22
  gets litally golden brown and crispy, and then they move it, thank you.
• 11:28
  Then they move it to the chpolates where reared cheese on top moved to
• 11:31
  the top of them and oil and khad. Talk is a little bit is
• 11:35
  the generals sandwich. I think you love it with a size salad. And
• 11:41
  the dressing is a killing or caragon dresses. It's a French oil, very
• 11:46
  light, pretty leason let aircas going how to enjoy going to be hair what?
• 11:58
  But I also think it's very well place because this is the side of
• 12:01
  our life. Theater. It's a very cool little theater. I wanna tell
• 12:05
  you about it, but that's how you'd like to show you. So we're
• 12:09
  gonna pomp in. Oh good to be or not there. It's like a
• 12:18
  cranium. It's the brain, right, the brain. I know about the
• 12:24
  brain. I heard I did the Brain series. Oh so you do about
• 12:31
  it? Yeah, but I know nothing about it. That's it. That's
• 12:33
  what you're kind of see doors closed? Are they doing rehearsals theys when?
• 12:43
  Oh yeah, that's good. So this is our local theater. And really
• 12:52
  what I love about it is the theater itself, so charming. But Marcus
• 12:56
  Letting, it's gonna take a piece of come on in. See the lighting.
• 13:00
  So they might be talking. So that's the only thing. Thank you.
• 13:07
  Charldine Brown, Hi said we could just come into okay afternoon, we're
• 13:45
  with the food tour and I was just showing my guests and a little okay
• 13:50
  right around. Okay, great talking to I just wanted to show it off.
• 13:56
  It's such a beautiful theater. You can see. It's very into.
• 14:00
  There's just nine those They say that that's theater to make you think. So
• 14:05
  their productions are very thoughtful, very they include oftentimes at a time for people
• 14:11
  to discuss shows. This is on purpose. This is not just mindless entertainment.
• 14:16
  Although you'll always enjoy it, but it is thoughtful theater and it is
• 14:20
  there is something special about seeing things live right. You can see there's not
• 14:24
  a bad seat in the house. They definitely bless you. They do all
• 14:28
  their own productions, so from start to finish, they usually will run a
• 14:33
  show for about three weeks and then they're dark for about three weeks and in
• 14:37
  the meantime redoing the stage complete from top to body. It's a very cool
• 14:41
  thing. This production is called The Messenger and it's fill of the unique production
• 14:48
  and it really has to do with a woman who's modern day but she is
• 14:52
  connected some people to a woman who's a Holocaust survivor and sort of how they
• 14:56
  would interact and it's really interesting. Mark did give me if you're in town
• 15:05
  and you're looking for something to do, I have for this show. While
• 15:11
  so cool, very cool. He was given credit for sort of pound being
• 15:22
  Palm Beach and West ham Beacho. He was from the Northeast where they have,
• 15:26
  you know, winter, so his vision was to come down south and
• 15:31
  sort of escape the winter. Well, he was a very wealthy man.
• 15:35
  His business partner was John D. Rockefeller and they made their money in standard
• 15:41
  oil. So he had this you know, idea, I'm going to bring
• 15:46
  the railroad all the way down the coast. So he was from the northeast.
• 15:52
  His vision was to bring the railroad all the way down and he did.
• 15:56
  In fact, he built that railroad all the way down to Key,
• 16:00
  which the Keys, you know, the Florida Keys. It's a series of
• 16:03
  islands. So this was an amazing feat that he was able to jump these
• 16:07
  islands and get a railroad. You know, big deal. Very interesting guy,
• 16:11
  mister Flagler. He's got some scandal with him. But one of the
• 16:17
  things when he came here to West Pale Beach, this was the idea of
• 16:21
  this is gonna be like the winter retreat for all the rich people, all
• 16:26
  my friends, to come down and escape the winter. So he came to
• 16:30
  West Palm Beach or Palm Beach, he built this lovely house. What what
• 16:38
  nothing. This was built as a wedding gift for his wife, you know,
• 16:44
  as one does right now. This was his third wife. Is younger,
• 16:48
  much younger, much younger. Third wife. We would have seen we
• 16:53
  were kind of rushing through because of the rain. But if you were looking
• 16:56
  at Sandy, you may have seen the right across the water there, so
• 17:02
  he built this home and all these things. Well it's interesting because I mean
• 17:07
  he also built if you look for me, if you're standing there looking at
• 17:11
  it in a person, you can kind of see two towers sticking up your
• 17:14
  hind. That's the Breakers Hotel. Breakers, very fabulous. This is where
• 17:21
  the rich and faces come to stay in play. But he built his home,
• 17:25
  and this is where he and his third wife lived. Well it's still
• 17:29
  there, but now it's been converted into a museum and you can go and
• 17:33
  you can take a tour and you can have tea and blah blah blah.
• 17:37
  And you know, kids go for field trips all the time. That's what
• 17:40
  they something they're not going to tell you on the tour though, all these
• 17:45
  no, you can keep us on it. But on the tour, if
• 17:48
  you go on the tour, beautiful marble stairs, you be careful on those
• 17:52
  stairs. That's where Flagler tripped and fell to his dead done dundun. You
• 17:59
  know. I don't like to tell people that on the tour. I think
• 18:02
  it's fascinating. I tell everybody like, come on these steps of these steps.
• 18:07
  But anyway, so there's a lot about Flagler. I can I can
• 18:11
  tell you a scale. I'll tell you a scandal later on, but I
• 18:15
  was talking about trains. So when Flagler first came, this was the late
• 18:19
  eighteen hundred to early nineteen hundreds. This was like the Winter Place, et
• 18:26
  cetera, et cetera. And then during early nineteen hundreds, we had a
• 18:33
  lot of our airmen stationed at Morrison Airfield, which is now called Combeach International
• 18:38
  Airport. Some of you may have grown air you know, we have kind
• 18:44
  of a history there. But now our newest train adventure is the Right Line.
• 18:48
  So Blagler started with the railroad and it was part of our past.
• 18:52
  The right Line's part of our future. The right Line connects our city is
• 19:00
  for Watervale Miami and now for Orlando. Yes Orlando. Yes, brand New
• 19:07
  goes to Orlando. I did it last weekend. It's fantastic. Two hours
• 19:11
  of five minutes go to Orlando. Wonderful. It's not your average public transportation
• 19:18
  because it's clean, it smells. You can charge your perfect for wild lot.
• 19:23
  It's just really fabulous. It just doesn't smell like regular publishers, which
• 19:29
  is so Miami's next to Miami. I love Miami, but the two worst
• 19:37
  things about Miami are driving a parking is awful. It's awful, and you
• 19:42
  just wouldn't go. I went to Miami last night with a girlfriend for dinner,
• 19:47
  and I'm telling you what, you would never drive to Miami for dinner.
• 19:49
  You would take you two and a half hours parking whatever. But on
• 19:53
  the train it's a really graduate Did you say how long it looked take to
• 20:00
  get to Miami from here from there? One hour? Is that right?
• 20:03
  And how much right? You know how much it is? So it depends
• 20:07
  on the day. It's sort of like the airline where it depends on the
• 20:11
  time of day. You have kind of all the trains listed. So last
• 20:15
  night took me to Miami and it was I think I paid twenty twenty dollars
• 20:18
  each way, maybe twenty nine to go down in twenty to come back.
• 20:22
  When they do Miami Heat games, they'll do like five dollars tickets something local.
• 20:27
  But if you buy the same day and maybe forty or sixty dollars,
• 20:32
  So it kind of depends on it kind of sucks. It s time the
• 20:37
  sure if there's a senior this stuff. But they do promotions all the time.
• 20:41
  Right now they're doing kids ride free, So if you buy a ticket
• 20:45
  your kids ride free, let's cross. What's that all? Yeah, I
• 20:51
  was gonna ask that to where I might do this? An easy lot to
• 20:56
  go, like, do you think a readA if you're going to a concert
• 20:59
  or a game that's towards the airport, right, although they will do a
• 21:03
  shuttle to the airport, Yes, exactly. I'll stop just in the middle
• 21:11
  of the church. I know better for sure, I know probably. I
• 21:25
  wanted to stop you and show you my favorite mural. This is my very
• 21:30
  favorite one. The name of this mural is I lost my shoe when I
• 21:33
  met you. Sweet good reaction. Thank you. You can see the little
• 21:38
  boys lost his flip block. You don't even care. He's so smitten.
• 21:44
  The artist did that on purpose, and he says it's a tribute to young
• 21:48
  love. I love the way he used the Their bench is just part of
• 21:55
  that building. There's nothing special about that building. It's just a parking garage.
• 22:00
  But it's just so sweet. The artist's name is Lomac. It's written
• 22:03
  on that yellow book and this was his first mural in the United States.
• 22:07
  About it. Do you see what's in the girl's backpack? No, you
• 22:14
  think it's a water bottle, that it's spray paints, okay, And the
• 22:18
  reason is not because she's like bad news Tagger, but the artists did that.
• 22:22
  Most of these murals are done with spray paint, so he did that
• 22:25
  as sort of an homage to all of the other artists that work with murals
• 22:29
  like this. Takes about one hundred and fifty to two hundred cans per mural.
• 22:33
  It's really all right, that's a fair passion gray and that good,
• 22:51
  so you should be real. We're definitely having some Asian food. I'm not
• 22:56
  sure what's happening on this TV, but usually they have like some Japanese anime
• 23:04
  or something. Also, sometimes they have this whole nineteen sixties Batman TV show
• 23:11
  with Adam West. Anyway, on that show, whenever somebody would hit somebody,
• 23:18
  they put the words up bound how pal. That's how this restaurant was
• 23:22
  named copal. They want every bite to be like pow in your mouth.
• 23:29
  So that's a great, big statement. But I think you're gonna find that
• 23:33
  it's true. We're having some water place out. But also that's what it's
• 23:37
  time for a cocktail friends. Yeah, but oh sor all right, there
• 23:49
  we go, thank you. This is a dumplings dumpling is a beef.
• 24:11
  Beef dumpling is a lobby lobby hobby bee, sobby bee. That was swish
• 24:29
  it around. I love sauce, mushroom coarlic. It's gonna be fantastic,
• 24:36
  all right, I'm sorry, mm okay, that sauce is delicious. Even
• 24:51
  the doughnut would be good in it. Selene, Selene cheated one of them.
• 24:56
  I'm gonna tell on her. She used the sorce already. She liked
• 25:02
  it. She's a lawyer, so don't watch it. Watch her. No,
• 25:06
  don't say she's perfect. Oh this is good? So familiaris you know?
• 25:22
  It's all about the songs. When I know, boy, you have
• 25:40
  a kitchen aid? Here? Is there a KitchenAid? Here? He is
• 26:00
  machety train you got t Yes? Cool? Say so do you ikily give
• 26:04
  us a little lesson? Before he was famous and on TV, we used
• 26:07
  to call him the coconut man yup because he noticed everything about coconuts. So
• 26:11
  he said, to give us a lesson. You can tell out and show
• 26:15
  us how to open a coconut. Yes, but these guys tell you good.
• 26:21
  Nobody's good. So generally, anyone you're looking for coconat you guys probably
• 26:23
  looking for these little brown guys. Right, I'm it it's a coconut.
• 26:27
  But before his brown just start off looking like this. So this is a
• 26:30
  younger one and it's gonna have a lot more water that you fighting these ones.
• 26:34
  So when it's pretty mature, this pretty green curtain brown like this,
• 26:40
  and that's where you get this white shell from. Okay, So basically this
• 26:42
  is inside of him. So today I'm gonna show you guys, want to
• 26:45
  call it on thing, We're gonna get the try some fresh coconut water to
• 26:49
  You't guarantee you all gonna love. So let's yeah going alright, so I'm
• 26:55
  gonna be using my manchete. I'm gonna c fron a bottom. And the
• 26:57
  reason why the shell sits more in the bottom the area off the coconut.
• 27:02
  So you get to it a lot faster if you caught it from a bottlem.
• 27:03
  Okay, So you want that on that unglem and then you go to
• 27:07
  chopped in. You just keep shaving it down like that. It's pretty easy.
• 27:15
  It just looks hard and you gotta intimidating because you have this big machete
• 27:18
  or one. Once he takes that time of the streaming it down, you
• 27:22
  get closer and close to the shell. So we go to shut the song
• 27:27
  up about him and give hi up chop good yacht you want they got covered,
• 27:37
  you gonna grow. So then you look in the side. You gonna
• 27:41
  have a lot of water and get it. So for this one to turns
• 27:45
  off coconut planet, how could you get on the tree till it turns drown
• 27:48
  like this? If you pick the young ones, they don't really mature anymore.
• 27:52
  You just gonna get it up once it is. So this seems yea,
• 27:56
  yeah, it's a little MENI here mean you funny umble. So you
• 28:02
  gotta notice there's not really much meat in there yet because it's still young.
• 28:07
  But if you go close, see because Spook wrote out this woman schoop onile
• 28:11
  is one called the coconut jelly. So you see this is just very young
• 28:15
  cocon me. You sell it nice and soft and jelly like. So eventually,
• 28:18
  if it was connected to the tree, it was mature. I turned
• 28:22
  to the hard grown on and that's where you get that take coconut meat from
• 28:26
  when it's young, like this doesn't mature anymore once it's face. So going
• 28:30
  ahead, you're gonna buy some of your drinks. Take one a beach,
• 28:33
  drink the coconut water first and not little glass. And have the potastium about
• 28:38
  two of the tree. But now that groups of potassium. It's low and
• 28:41
  naturally electronite. My needs, you know, to be there. And it's
• 28:45
  one of the purest falls of water on earth. And if you think about
• 28:48
  it, it's untouched by anything until you open this coconut. So this like
• 28:53
  you to the kids to clean water and take one of these and go ahead
• 28:57
  and drink the cocaine. That water, the clear water. You notice when
• 29:02
  you poured it, it's clear and it shouldn't look clear because it's coconut water.
• 29:06
  And nah, I'm milk. Coconut milk. You'll always say it together.
• 29:08
  And now if you blend up the white flesh that's in the mature coconut
• 29:12
  me with water and just strain it and that's gonna be extruct the whole coconut
• 29:18
  milk. So if you open up coconut and you get a milk, don't
• 29:22
  drink if something's wrong. So another interesting thing about coconut water is coconut water.
• 29:26
  It's one of the closest things to do. My blood plasma. I'm
• 29:30
  back in the world water too. They actually use coconut water as a replacement
• 29:33
  IV for the moon that soldiers. Is it not cool? That's very interesting.
• 29:37
  You never know these know, these things to your things like a tore
• 29:41
  and then you learn about this. But it's really good for youse to like
• 29:44
  it. Go mine, but wa ivy and these far uh Miami, Yeah,
• 29:52
  coconuts, coconuts always cocon Now me, do not have a shortage of
• 29:56
  coconuta I was gonna ask. They got tons of to the whole states everywhere.
• 30:00
  Yeah yeah, uh, especially were like on a golf court. Oh
• 30:03
  my god, here's school that's everywhere, and these always go a nice cut
• 30:07
  of water every day. Alright, So I'm gonna let call to teach you
• 30:11
  guys about the camera and all that fought. So some kind of this is
• 30:15
  a she told me you got a wrong kids. It's a nice scrimm.
• 30:21
  But it's working. Good, okay, baby. Guy who's like, yeah,
• 30:26
  well, I'm okay, good you have can you I'm wrong? Yes,
• 30:30
  okay, good, very strong. I went a little too crazy on
• 30:33
  the wrong. Alright, that's very important, yup, I s you.
• 30:37
  We were having like a through showing tap. So you just learned about the
• 30:41
  coka nuts. I will rag on Jamal. He's been on a couple of
• 30:47
  different Food Network shows, including Halloween Baking Championship, where do you be all
• 30:52
  the way to the finals and it's just you have one other person that very
• 30:56
  you all when ship I didn't, but they love him so inviting him back.
• 31:00
  Are you familiar with the guy's Firstry Games? Then a show you never
• 31:04
  they on this particular episode, Guide invited all pastry shows and so we call
• 31:10
  it Guys Deserve Games and Jamal completed on that and you won. It's very
• 31:15
  cool. So we just learned about the coconut and now I want to teach
• 31:18
  you about a Cameron. This is a Tameron tree. They're so big,
• 31:23
  so we used to have them all over downtown. That's so gad. This
• 31:27
  is what the fruit looks like on the tree looks sort of like a mean
• 31:33
  you know. This is what it looks like in real life. It's the
• 31:38
  part that you eat. It's covered in this shell. This's a little bit
• 31:42
  calling park, but you just pick it off and the pulp is what you
• 31:47
  eat. So you use it usually for like hand or different things. Jamal
• 31:52
  says he grew up in the same c Jan Islands. He says, in
• 31:56
  the walk punk of school and they pick'em and you apart, and I
• 32:00
  mean you kind of strip the seeds out, roll it in a ball and
• 32:04
  take it home and roll it in a sugar bowl because it's really really tart.
• 32:07
  So that's really how they make like tamar candy. And you have a
• 32:10
  tamar in candy. Yeah, Randa and were native. That's right. It's
• 32:15
  only tropical places. Really, if you look for the store, you could
• 32:20
  see it maybe as a paste or a spice used in the two for your
• 32:23
  digestion, get got health. So you would see it in Middle Eastern cooking
• 32:29
  or whatever. You're the bakery, they make tamar and juice. So I
• 32:32
  want you to try it. That's the dark pup that you have. It
• 32:37
  might be from the unfamiliar to you, So I want you to take a
• 32:39
  sip and tell me what it reminds you of. It. That apple's tier
• 32:49
  A lot of people say that, and I think the color too, because
• 32:52
  it's a darker color, right, it's a little bit thicker consistency. Sometimes
• 32:57
  people say peach or april coot. Is that when you were just like sometimes
• 33:01
  Apricott, like maybe not white people sort of Apricot. Stillus does not either.
• 33:07
  I think the closest somebody said once it's like a green jolly rancher candy,
• 33:13
  Like yeah right, it's sort of that sour apple that's sweet, right,
• 33:20
  alright, last but not I don't have one to show you, but
• 33:25
  I was looking for a little tiny key line. I know the key line
• 33:30
  is. It's not this big. They're bright green, smaller than a typical
• 33:35
  line that you can see in the grocery store. It is probably a firsh
• 33:37
  in line. You know, key lime is super important to us because our
• 33:42
  state pie is pee and pie. That's it. Key lines make you think
• 33:47
  of Florida keys. Right before the railroad came down to key West fresh Dairy,
• 33:54
  it was really hard to come by. So you know, miscessis the
• 33:59
  mother of eventure, right, Keel and pie came about because the filling you
• 34:02
  don't use fresh bear and the filling is only three ingredients. It's at yolks,
• 34:08
  not the whites and yolks. It's sweeting and dense milk those little tins
• 34:14
  and key lime juice only forre ingredients. But if you've ever had keey lin
• 34:20
  pie in a restaurant and you think, how is there only three greens?
• 34:22
  And this is not that good. Some places will cheat and they're not using
• 34:27
  key lines, they're using regular lines, and it's not the same. There
• 34:31
  is a big difference. So we want you to try some authentic key long
• 34:36
  Will you please take one and pass it down. We want you to try
• 34:40
  some authentic key lime pie. Here at the biggery they're making a tart form
• 34:45
  and there's your vegan drum cake. If you don't have to try that and
• 34:50
  tell us what you think your now with key lin pies. So the other
• 34:55
  thing is have you ever had green pey lime pie? Right? Yuh?
• 35:00
  That's tourist pie, cause real key lime pie is not green. It's a
• 35:05
  little bit yellow from those and yolks. So when you take a bike,
• 35:08
  your nurse is little yellow but not greene. And sometimes with key lime pie,
• 35:14
  sometimes it's a greener crust. Sometimes it's a pie crust. Here at
• 35:17
  the bakery they make a short red for oh short group. I know it's
• 35:22
  it's like a Christ's stress. It's really delicious. Sometimes it's a maraine.
• 35:25
  Probably we'll go through while we works around here. So they look through problem.
• 35:30
  It's about to take a bike to m seak. That was great,
• 35:34
  not delicious, no unfair. Every now and then I get someone and they
• 35:43
  start, you know, oh, no, thank you about it, or
• 35:45
  like pelon pie and I may, oh you got a battle, And you
• 35:47
  think they're all like that. Yeah, cause there's a difference between pea lime
• 35:52
  and h you like that? Okay, it's also fun. I to eat
• 36:00
  something made by a TV chef. You've been to this baker, you see
• 36:04
  this collection at cool night. Well, friends, we are having to your
• 36:10
  tour. Yeah, you wanna tell you what it's gonna happen next tomorrow.
• 36:15
  You're ending an email from us and it'll be like, thank you for taking
• 36:17
  uh tour. You know, they'll give you links to our website. A
• 36:22
  couple of things. On our website, you'll notice some professional photos of all
• 36:27
  of our food, including food you didn't eat. You don't be cursed in
• 36:30
  my name, Kelly. Where is this? We don't have this. You've
• 36:34
  maybe seen photos from our other tours. We have several other tours. We
• 36:39
  have a dinner tour, we have a tour neighborhood tour, the only one
• 36:45
  that's not sold out for the next couple of weeks is our market tour,
• 36:47
  so that's the one I could sell you a ticket for it. That's the
• 36:51
  one Saturdays where it's during the Green Market. It's it's a very cool tour
• 36:55
  because our guide takes you around and it's he could be a little overwhelming,
• 37:00
  right, it's over a hundred unders, but if he takes you right,
• 37:04
  breathing together, there's no ratings. That's the slices us. Let's try some
• 37:07
  delicious walk them on. Let it's it's really fad fantastic. But I do
• 37:10
  have for you if you're interested in this, for sure, it looks like
• 37:14
  the one I gave you, but at lists all of kind of the and
• 37:16
  so of our other tours, so it's something that you might wanna take advantage
• 37:21
  of now or next visit. I put my name on it too, because
• 37:23
  you can use my name or a SUS promo code. You can type in
• 37:28
  my name and get a little discount on any of our other tours. Or
• 37:32
  if you have something called it's like a food tour in a box, and
• 37:37
  it's called a box of Sunshine. And there's one there's a one in real
• 37:42
  life out here at the Banker, but it's like a food tour in a
• 37:45
  box, and it has things like coffee from Solento and a rum cake from
• 37:50
  Camage and it's just a nice little happy a Week's a great holiday gift if
• 37:54
  you need to get for somebody. Those ship anywhere in the US. That's
• 37:58
  where seventy nine ninety five. Well, we have different levels. There's a
• 38:01
  small one that's more of a snack box. That's around thirty five different different
• 38:06
  company. So I'm company of chairs with you. But you know, I
• 38:09
  only do one more thing before we say goodbye. When we started today,
• 38:13
  I made you go on the table and tell me your favorite food. But
• 38:15
  I wanna hear your favorite tasting from today, Okay, so I'm gonna readew
• 38:21
  for us. We started and rubbings that walk pay Street and we had a
• 38:24
  fish taco and then we went to Pistache and we had the sandwich to park
• 38:30
  me short, the sandwich and salad. Then we went to Kapaw we had
• 38:35
  the chido and we have the cauliflower, the pop sticker, the duckling and
• 38:40
  the Thaie doughnut. Then we went to Salt Too and we had the Cuban
• 38:47
  Pebut you have Colombian Columbia coffee and the cheese bread. And here at Ganoch
• 38:53
  we had coconut water, tammoron juice and Kela and Pope. So tell me
• 38:59
  what was your the savorite? John, We're gonna start with you. What
• 39:01
  was your favorite to that? Like you say, probably well aside from the
• 39:06
  the rocheese are really like that? No sala, but I like it was
• 39:07
  a little sample of it. I I like went, oh was attle about
• 39:10
  that? Actual? Yes? Good like that? Rich? What about you?
• 39:16
  Yeah? Yeah, from branch bash the sandwich sende you like partia hut
• 39:25
  constee acos. You heard that. That's imply that that lived at your expectations.
• 39:30
  How happy with that? Thank you? Yes? Good? Well a
• 39:32
  little uh probably the sandwich and caspecie and I was really good there. So
• 39:37
  then what would I like? Exifting pools? That's where I like for come
• 39:40
  ups. Pause, that's okay. Uh, the pistache uh huh, the
• 39:45
  sandwich there, yeah, yeah, the appetite you had a putch specie.
• 39:52
  Oh yeah, the sandwich. Yeah, the coffee in the constant is re
• 39:57
  moment. That's right. I liked you here is You're all different varieties this
• 40:00
  place of light, So that's kind of fun when we leave here. If
• 40:06
  you right across, if you part somewhere else, let me know in all
• 40:12
  direction somewhere else. Have a good time today, and let me know if
• 40:21
  you want to tours, especially by local people. I want you to come
• 40:27
  back and try another tour.