Latest / WCHS Network Podcasts / 06-06-2024 580 Live with Dale Cooper: Introducing Bogeys at the Capitol Market and Highlighting the First McDonalds in WV at 60 Years

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06-06-2024 580 Live with Dale Cooper: Introducing Bogeys at the Capitol Market and Highlighting the First McDonalds in WV at 60 Years · WCHS Network Podcasts

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Unlock your dream property with Mex Realty Group, where Rich the realtor makes real
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Group Contact us at Meeks dot us. The views and opinions expressed on this
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program do not necessarily reflect the views and opinions of five ADWCHS, it's employees
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or WVRC media. It is seven minutes past nine o'clock from the Palmar Store
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studio. I am del Cooper. You're listening to five eighty live on WCHS
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the Voice of Charleston. Thanks so much for tuning in on this Thursday morning
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here in the state of West Virginia, the city of Charleston on five eight
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WCHS. Our text line number this morning is threes are four non three five
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five zero zero eight. If you have any comments you want to call in
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that you want to get in. It's threes are of four non three five
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five zero zero eight phone number three before three four five fifty to fifty eight.
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Threes are be four three four five fifty to fifty who have a good
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show for you today. If you want to check out over on social media,
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we have on Facebook. We have a post that's promoting this this show
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that we have this morning, and I asked a question there because we're going
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to do a food centric show this morning a little bit, and I asked
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a question there that was what restaurants that were in Charleston as you were growing
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up are no longer around that you miss and are what's around out there that
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you would like to see come to Charleston. I would like to know the
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answers to those questions. I'll read those out as we go along here today.
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You can text those into three zero four nine three five five zero zero
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eight, where you can go to the Facebook page and you can answer that
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over there. And the reason that I want to talk about food today is
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I've kind of put together a food centric show. I know that there's a
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ton of serious stuff going on in the state. Believe me, I did
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a serious when I filled in for Dave last week. I did a super
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serious show, very impactful. I thought that we could talk a little bit
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about food today though it's not quite the Friday Show, but I think it
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would work out pretty well. So coming up here in just a few minutes.
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Andrew Ford and Jay Nelson, the owners of the new Bogies Driving Rate
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or the new Bogies that's here in Charleston, Bogie's Driving Range, and Tornado
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is going to be with us. We want to talk about that new location.
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We had a big article that we wrote about it. It is about
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a month ago now on the opening, but there's a lot of stuff that
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we want to learn about that new business that's here in Charleston. And if
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you knew this or not, I don't know if you knew this or not,
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but there is a celebration going on in Huntington and a little bit outside
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of our broadcast footprint, but it is a celebration for the first ever McDonald's
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to open up in the state of West Virginia, and there's actually some pretty
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neat historical context to that. So we're going to talk a little bit later
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on for McDonald's to Becky Carpenter. She's with the Wolf Organization who owned several
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McDonald's throughout the region, employees almost a thousand people, and we're going to
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talk a little bit about the cultural impact of McDonald's and what that meant for
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even places like Bogies and stuff like that to create basically this industry that we
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have here as far as the restaurant injury and stuff like that goes. So
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let's go ahead and move along. I'd like to welcome on to the air
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this morning, Andrew Ford and Jay Nelson are here. They are the own
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owners of Bogies now open at Capital Mark. John. Good morning, how
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you doing this morning? Good morning, We're doing well. Good morning,
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how are you doing very well? If you went to getting a little bit
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closer to your mic over there, I appreciate that. Let's talk a little
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bit about First of all, let's introduce yourself just a little bit. Let's
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start with Andrew. Let's have you go first. Andrew, if you wann't
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mind, tell us a little bit about who you are, where you're from,
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and some of the information whatever you want to share with the folks.
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Yeah, I'm from Charleston area, Saint Albans, South Charleston. Me and
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Jay both went to South Charleston High School. We've kind of been in the
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restaurant industry for a long time. I moved out to California for a while
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really to learn the industry and get a little different flavor. Came back about
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seven eight years ago and started this business out of the driving range and it
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just kind of took off and we just kind of grinded it out and grew
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it to what we have today. Chay, how about you? Yeah,
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I mean I've been in the restaurant business my whole life. Mom's always had
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a restaurant. This was a passion then for you. Yeah, yeah,
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I enjoy it. I enjoyed peace people. I enjoy the hard work because
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it is restaurants are never ending. But yeah, we went South Charleston together,
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been best friends for over twenty years now and really lucky to be able
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to be on this ride with him, and you know, we really enjoy
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it. I have to say that relationship has to help a lot when it
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comes to up a business. Oh it's awesome. You know, you can
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rely on somebody somebody, Yeah, and you know what he's good at,
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you know what you're good at. You can kind of fill in the voids
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for each other. It works out really good. And if you know,
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you know, I'll say this, it's like family but not family, which
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is probably the best of both worlds. Yeah, that's great. I don't
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think we treat it like anything other than that. No, we're family from
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day one. Yeah, somebody asked us the other day, have you all
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ever gotten a fight? And we odd to think about it nice and we
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I don't think. I don't think we ever got in a real fight.
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I don't think you know, we've We've been best friends for a long time.
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So for folks that haven't made it out through Tornado for the original Bogies,
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the og Bogies experience, tell us a little bit about that. What
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are folks for your original restaurant in Tornado? What do you see when you
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come int when you get there? First of all, getting there for their
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first time or is always questionable just because you're driving out a back road,
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you end up in a neighborhood and it dead ends and endo us and a
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golf course. So initially they're always a little hesitant. But once you get
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there, I mean, it's just amazing. We got a buddy, and
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I think he says it best. He says, you can just go out
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there and let your hair down. And that's literally what people do. We
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have people that golf every day, and then we have groups of people who
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have never picked up a golf club and come out there every weekend. So
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we've turned it into something that is not just golf centric. Mother's Day perfect
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example, I mean a boom and day, and that to us was really
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important because it's shown that we've turned it into something else that it wasn't originally.
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It wasn't abandoned on Mother's Day, right, So that, yeah,
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that's a unit. Yeah. We try to create a place where you know,
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families and kids and dogs and you can just run around and enjoy yourself,
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have a good time, eat good food and enjoy the outdoors. You
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know. We have a huge outdoor patio, big stage. We have concerts,
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live music. We've actually got tonight's our first Thursday night open. We
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have Steake Night and live music with Andy's Bradley Steak in music man. I
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mean, oh it's great. Can't beat that. You know. You got
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the mountain views, the golf course views. I mean, it's a it's
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a really special place and we take a lot of pride and growing it and
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taking care of it. Now, the the the the o, g bogies,
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the bodies. It's in Tornado, it's up against a golf course.
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So the theme of golfing and driving range and stuff like that works really well.
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It's it's a perfect marriage of location and business concept. I'm looking at
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the Capital Market and I'm like golf. There's not much greenery around the Capitol
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Market. Really, how how's this going to work out when it comes to
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the golf theme at Capital Market? Well, we we started out golf,
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but we you know, are our pride and what we what we enjoy is
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food. You know, we we everything is homemade in our menu. So
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we're taking our flavor to Charleston. It's really taken all. We won a
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hot Dog Award a couple of years ago. You know, we cook everything
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with fire. You know, we're a little bit different, so we have
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a little different flavor than the normal barbecue, hickory smoke, you know,
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North Carolina style. So we we do things a little different. Have smoked
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turkey, our big beef ribs. You know, we do grilled shrimp,
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tacos. So we have a wide selection that is going to be great for
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the market in downtown Charleston. So we're leading with food. You do have
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the golf technology there there for the for the simulator in the Capitol or is
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that just in the Yeah, that's just out at the rains there. Yeah,
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we'll just only be food at the market and we'll have a little smoker
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outside doing some some stuff on the weekends and roasting our fire roasted corn and
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things like that. I got to talk about the food a little bit more
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then, because this is it hits me right in the sweet spot when it
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comes to any type of barbecue type foods or things like that. And of
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course, one of the great things about Charleston in the last you know,
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I've been back here for twelve or thirteen years now, and just since I've
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been back, I've seen this huge growth for local entrepreneurs for food, especially
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for restaurants in the air. For the longest time, it seems like downtown
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was I don't know if it was reluctant or if it was just not the
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right combination of owners an opportunity, or what the situation was, but you
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know, it's kind of stagnant. There wasn't a lot of movement when it
8:24
came to restaurants downtown. Now we have a vibrant community of people that are
8:26
putting in restaurants and things like that. I am super excited for a barbecue
8:31
type place. Give me some you mentioned so much good food there, and
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I know you brought some in the green room. I can't wait to check
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it out a little bit later. But give me some top line as far
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as like, if you had to tell people, Okay, your first time
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you're coming to the restaurant, if you're coming for lunch, try this.
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If you're coming for dinner, try this. Yeah, I mean, if
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you're coming for lunch, I'd say you need to try the hot dog or
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pulled pork barbecue, great little little amounts of food for lunch time. And
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then if you're coming for dinner, you want to get one of our smoked
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meat platters. We've got smoke try tip, which is cut thin, sent
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out mid rare medium right right in that area. And the BF rip that
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he mentioned is unbelievable, very tender. We have our own balsamic glaze that
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we reduce for that and pour over top of it. And then the sampler
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platter, which we sell a ton of, is one of everything on a
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massive sheet fan, one of every meat, one of every side, and
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that feeds four to six people, and a lot of people like to get
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that their first time out and see what everything is about. What's your hours
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over there. Our hours right now or well, I guess starting today,
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our hours are Thursday and Friday four to nine, Saturday twelve to nine,
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and Sunday twelve to eight, and then once we open up the market,
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we'll be seven days a week down there. Nice. Yeah, so that'll
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be awesome. That's something we're really looking forward to. It really gives you
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an opportunity as being business owners of the original place in Tornado that has all
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of the golf technology up against the golf course and things like that really allows
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you to kind of use the two locations. You can tell people in Charleston
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about the Tornado location and vice versa of course, but there's I mean,
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there's a lot of golfers in Charleston, Yeah, and maybe they haven't had
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an opportunity to get out or whatever the situation is. So that gives you
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a nice opportunity to tell people what you have at the Tornado location. And
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you have a lot of nice it's not just up against the golf course.
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You do have the nice golf simulators and things like that at your Tornado location.
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Yeah. Yeah, we got a completely different vibe. So the Capital
10:24
market will just be you know, food, the outdoor market and things like
10:28
that, and out there, you know, you can kind of get a
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little bit more, a bigger group, have a family night, you know,
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enjoy yourself on the weekend, you know, have lunch at the market.
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But the food and the flavor will be the same. Both places beautiful,
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So our menu will be very similar. We'll have a few different things
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in different places to try that'll be specific to those locations, but you'll get
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to try everything in both locations, just a little different vibe in each one.
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I have to ask everybody that opens up a restaurant this I looked into
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when I was running business. I looked into restaurants and I your guys's courage
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and how successful you've been so far is really amazing. I chickened out,
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like I got it. I got like halfway through the process. I'm like,
11:09
the margins are like this much, I can't do it. There's a
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lot of days of days, and I really find that to be you know,
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I mean it's inspiring because I know how hard it is. I mean,
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I really know how hard it is. But I'm curious though, as
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far as the food goes or either of you cooks. Yeah, nothing comes
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out of our kitchen without our awesome haven't been on. Yeah. We we
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make everything from scratch our sauces down to our goalslall or gold sauce. You
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know, we make everything. We butcher our own meat. I mean,
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you know, even tonight, instead of buying a bunch of already pre cut
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steaks, We'll go through and handcut all those. And I got to tell
11:48
you as business owners, having that type of engagement and front line, I
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mean it's really quality controlled it so it is, and it's just important.
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You want people to know that you care. You can't get other people to
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care. Fay, don't see you in there doing what needs to be done,
12:03
but doing it that way, leading from the front. It changes the
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atmosphere inside the building as far as employees go, and they enjoy showing up
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to work and being there. I got to say, And the business I'm
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referencing is no longer in business, and I won't mention any names or anything
12:18
anyway. I used to do a show called Business Matters, and so I
12:20
would interview new businesses when it came in and talk to them about what their
12:24
inspirations and different things was. And there was a business that was opening up
12:26
here locally that did a phenomenal job for their roleout. Their location was nice.
12:31
The remodel they did was beautiful. Their menus looked great. Honestly,
12:35
with the experience I had, I was kind of looking at it. I
12:37
was like, man, this is a lot of investment for like the menus
12:41
themselves. I was like pricing those. I'm like, man, that's a
12:43
lot of money that they invested just in the menus, and that's kind of
12:45
putting the cart before the horse a little bit, if you ask me.
12:48
Anyway, I had the owners that came in here and we were having a
12:50
nice discussion, and so I asked them the same question about the food,
12:52
and they were like, yeah, man, we were all about telling the
12:56
chef you know, what's spin to put on the food. I was like,
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oh, what was what was your what was your background and food before
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I bought the restaurant. I couldn't make a can of spaghetti? Yeah,
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I was in construction. Yeah yeah, but you guys have. But you
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guys had a history where you played around in the kitchen at Fairy Least and
13:11
then and then you learned to cook. I was shocked. I'm like,
13:13
you're telling a chef how to manage your like you hired a chef and then
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you're telling him what modifications you, as somebody that can't open a can of
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spaghetti, want to make. It seems like a bad idea. The business
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didn't last. The menus are still out there. They look good, they
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look they definitely do. But man, I'm so excited. I'm so supremely
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excited about you guys coming into town and offering this other option. It's a
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great lunch option downtown Charleston because look, downtown Charleston has does have a lot
13:39
of options, but also places get busy. We need to have more and
13:43
having locally owned and operated businesses from from from young entrepreneurs that are looking to
13:48
make an impact. To me, that's that's the massive change. That's the
13:50
that's what we're looking forward to happen here. And I think that that's really
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amazing. I appreciate you guys coming in to tell me a little bit bit
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bit about it. Anything else you want to share with folks, any reminders
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of up come things you have at either locations you want to tell folks about
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it. Oh yeah, Like I said, tonight's our first dake night live
14:05
music. We're open Thursday through Sunday at the original location and Tornado the markets.
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I'd say early August. We're looking to open and we'll be open as
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long as the market's open. We'll be up until six o'clock every night.
14:18
So we've got a great dinner menu. It's a lot. It's perfect to
14:22
take home for families. So you come out and get some lunch, try
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it, and then order some dinner and take home with you. Man,
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that sounds very good. I really appreciate you guys coming in. What's your
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Facebook page? Folks want to follow U. We've got Bogies Driving Range on
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Facebook, and we've also got Bogies at Capital Market we just started, so
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follow that page, follow us for all the construction updates, and we're looking
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to maybe do a couple of pop ups here soon. So look look at
14:48
our Facebook page and follow us for comment there you got At a future date,
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maybe after you guys are establish here for a little bit and do some
14:56
things, we'll bring it back in. I love to talk about like modern
14:58
concepts, things like pop ups and things like that. I find that to
15:01
be hugely fascinating, So maybe we could talk about that a little bit more.
15:03
Unofficially, at some point us how those burn ends are. Yeah,
15:07
it's going to happen during the commercial break. Hey, Andrew, thank you
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so much for your time. I appreciate you coming in this morning. Jayu
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as well, Thank you guys for coming in. This was a great conversation.
15:16
Andrew Ford and j Nelson, the owners of Bogies. That is a
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new location that Capital Market where you can go and get all the most delicious
15:20
food that you can find over there at Bogie's. Man, I just I
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love these guys because it's cutting your own meat and butchering your own meat and
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putting that stamp of approval before sending it out. That means a lot.
15:33
And also, of course Bogie's that is and Tornado as well. You can
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find that information online on social media. I linked that stuff on Chs's social
15:39
media, so you can go over there and find all of that. Guys,
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thanks again for coming in. I really appreciate that. Let's kind of
15:43
take a break when we come back. We want to change gears just a
15:46
little bit, but we're going to keep things on our bellies. We're going
15:48
to talk about food a little bit more. Becky Carpenter, she's with the
15:50
Wolf Organization which owns a bunch of McDonald's here in the region. The employee
15:54
about nine hundred and fifty people across sixteen locations in the region, including the
15:58
McDonald that's in Huntington. That's important because that Huntington opened up in nineteen sixty
16:03
four. It was the very first McDonald's in West Virginia that had a lot
16:07
of cultural impact for our region. And that's kind of the angle that I
16:11
want to take when we talk about that. When we come back, we'll
16:12
take a break and be back after this. You're listening to five EY Live
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there will be soon. Wildflowers are want to be there. I didn't see
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that one there before. Interesting, you're listening to five eighty live. I'm
19:26
del Cooper. Want to appreciate the owners for Bogie's coming in. Andrew and
19:33
Jay. That was a great conversation. I love a vibrant young folks coming
19:36
into town opening up businesses in Charleston. We've had a lot of that of
19:38
late but I always like to try to stay up on that and talk to
19:42
those folks. We are getting some texts in on the line about I asked
19:48
the question earlier about what restaurants that you are missing, that you missed that
19:52
you grew up with here in the Charleston area and what ones would you like
19:55
to see come back in. You can text three zero four nine three five
19:57
five zero zero eight three zero four nine three five five zero zero eight.
20:00
You can also head over to our Facebook page and find it over there and
20:03
respond from that. I'm going to be taking responses to those questions both on
20:07
text and on Facebook today. I'll combine them into one hopper and I'll pull
20:11
out one name to give two tickets to Foam at the Dome that you can
20:15
come and pick up today or tomorrow before going to Foam at the Dome this
20:18
weekend at the Capitol. So if you want to respond to that question,
20:22
you could do so on text three zero four nine three five five zero zero
20:23
eight. You can also go to our Facebook page that's WHS Network on Facebook
20:29
and you can find the question there. It's the last post that we made
20:32
on their respond to it there. I'll add all of those folks responses up.
20:34
I'll read some of them coming up here in just a moment two,
20:37
and then we will have a winner towards the end of the day. From
20:41
the three zero four, five to four to one, I miss Sushi Atlantic,
20:45
Sushi Atlantic, and that is I don't really remember that one, to
20:52
be honest with you, maybe that was a time after I had left Bust
20:53
Virginia for a while. From the three zero four or five, From the
20:56
three zero four seven, four to seven, I miss me, But a
21:00
lot of my older friends still miss Bennigan's. Hey, I remember Bennigans too.
21:03
I was going to say it would be good to have a few more
21:04
Italian restaurants, but it looks like that's taking place in Charleston. Yeah,
21:07
we've had some an Italian restaurant that just opened up over on the West Side.
21:12
And oh man, I missed this question before Jay and Andrew took off,
21:17
but will Bogie's owners have a pop up at Regatta? They mentioned they
21:19
were having an upcoming pop up, but I don't think they committed to a
21:23
date on it yet, So I'll see if I can. I can see
21:26
if I can button them down on that. And then from the three zero
21:29
four six six nine, The Blossom Deli. The Blossom Deli was the answer
21:32
for that, for what was in the region that was missed and when somebody
21:37
was growing up or Blossom wasn't really that old, that was just here previously.
21:41
So I wanted to trains gears just a little bit and bring online Becky
21:45
Carpenter. She's with the Wolf Organization, and I'll explain to you a little
21:48
bit what that means in just a second of Vecky, good morning. How
21:49
you doing this morning. I'm doing well, Dale, How are you.
21:52
I'm doing very well. Thanks for taking some time out to talk to us
21:56
in Charleston here this morning. Hey, you're welcome. Thanks for the opportunity
22:00
only get to talk about the Golden Arches. It's a good day. And
22:03
I have to tell you I was doing some research. I got your press
22:07
piece a couple of days ago, so I was kind of looking into this
22:10
because the cultural impact of McDonald's cannot be any way muted. I mean,
22:17
when you look at the history of the McDonald's brothers, Ray Croc bought the
22:18
franchise, expanded it, and it became, you know, the blueprint basically
22:25
for fast food restaurants and for customer service restaurants and things along those lines.
22:29
I found it interesting. Well, first of all, before I get to
22:30
the historical contact, I want to tell folks while we're talking to you,
22:33
the McDonald's in Huntington that we're talking about on Fifth Avenue, that was actually
22:41
the very first McDonald's in West Virginia and it is celebrating its sixtieth anniversary.
22:48
That is correct. It was the first McDonald's built in the state of West
22:52
Virginia. It opened up in May of nineteen sixty four at a location on
22:57
Washington Avenue about a block away from the existing location and has served the Huntington
23:04
community for over sixty years. It's really amazing and the legacy of that first
23:11
opening is still I mean, it's a singular legacy with the Wolf family today.
23:17
It's the same family ultimately, the family that got the franchise now,
23:22
is the original one? Is that correct? From what the research I did
23:23
anyway, Yes, that is correct, from opening up the first McDonald's in
23:29
Ashland on Winchester Avenue to the first one here in West Virginia on First Street
23:36
or Washington Avenue. Excuse me. Now, the family has sixteen locations from
23:41
Huntington, West Virginia, all the way to Olive Hill, Kentucky. Water
23:45
Legacy, Water Legacy. Yeah, the Wolf organization employing nearly one thousand people
23:49
across sixteen locations in the region. That's fantastic, of course too. One
23:55
of the things that I was looking at and looking at the history on this,
23:57
and I've read some books on Ray Croc and was a little bit familiar,
24:00
but never put it in context of West Virginia and Hunton. Huntington must
24:04
have been one of the first expansion targets after Kroc bought the franchise from the
24:11
McDonald's brothers. He bought it in I think sixty one or sixty two,
24:14
something like that, and he and he adopted this aggressive franchising and expansion concept,
24:19
and so it must have been West Virginia in the Huntington region must have
24:22
been one of the first places that was targeted. Absolutely, And if you
24:26
look of the history within our organization from sixty four till over the next ten
24:33
to fifteen years, how many McDonald's popped up just in the Tri state area.
24:38
I know back in I believe it was sixty seven, an average of
24:45
seventeen or a McDonald's was opening every seventeen hours. I remember back in I
24:52
don't know, years and years ago, I remember watching a Dave Letterman show
24:56
and he was doing some kind of bit and he was talking about I think
24:59
there was a McDonald's commercial that Brefort's something like all four Corners of the World
25:03
or something like that, where you can find a McDonald's, and he held
25:06
up like a square globe and he had like a McDonald's on each corner of
25:08
the square globe talking about it was like a bit that he was doing.
25:11
But even in doing a bit, the impact of just what you were talking
25:15
about, the rapid expansion and how McDonald's became so ubiquitous. I think that
25:21
in modern times we may forget when we take this back into context in nineteen
25:25
sixty four, having McDonald's that opened up there was actually for the community a
25:29
pretty major event. It wasn't just like your McDonald's opening up down the street.
25:33
Now. That meant that that area was selected and that was a big
25:36
event to be opening up there in sixty four. Absolutely, and you think
25:40
about the economic growth that a restaurant brings to the area, and especially back
25:45
in the early sixties, and not only did it bring jobs, a community
25:51
gathering place. You know, today society we live in a very fast paced
25:56
world and a lot of people take time to come in and sit down at
26:02
restaurants anymore where on the go. Back in the sixties, it was the
26:04
place to meet, you know, your friends, your family, share a
26:10
burger, fries and a milkshake and just enjoy the moment per se. Yeah.
26:15
I think that that is and the way the cultural revolution of of like
26:22
a fast food place is being a destination, you know, McDonald's. Even
26:25
when I was growing up in the in the eighties, late seventies and early
26:27
eighties, going to your local McDonald's was a family outing. You know.
26:33
It was something you did as a family that you went and maybe you had
26:36
your your milkshake. It wasn't something you had every single days. It was
26:40
kind of special to have a milkshake. I remember when the chicken nuggets first
26:42
rolled out, and it was kind of special to go to McDonald's and get
26:45
a chicken nuggets. And the other thing I found historically kind of relevant on
26:49
this is that this McDonald's in Huntington is so venerable, has been around for
26:55
so long it actually predates the Big Mic The Big Mac didn't come around until
26:59
a few years later. Absolutely, it an think it came around to I
27:02
think sixty seven. Yes, absolutely, so many iconic memories and milestones in
27:11
the history of McDonald's. This restaurant in West Virginia, the first one was
27:15
able to be a part of that, and I think for our state,
27:19
not only did be the first McDonald's built to be a part of those milestone
27:26
memories, just as a lot for our area. What an opportunity, a
27:30
little bit of trivia that most listeners probably don't know. Whereas when you first
27:33
went to the McDonalds and honeys in nineteen sixty four, you couldn't get a
27:37
big Mic. You probably could get a file of fish because the fleo fish
27:40
actually was before the Big Mic. It was introduced in nineteen sixty two.
27:42
I had no idea. I kind of thought, even with the books that
27:45
I've read and the documentaries I've watched and stuff like that, in my head,
27:48
I thought that McDonald's led with the Big Mac. But that actually wasn't
27:51
the case at all. It was after Ray Croc bought it that the Big
27:52
Mic came along. That is correct. It was the flay of fish that
27:56
came out in sixty four, prior to the Big Mac. You are right,
28:00
and if you visited a location in sixty four, the mill of choice
28:03
would have been called the All American and that was a hamburger, fries,
28:08
and of course the good old fashioned shake. If I'm not mistaken now maybe
28:14
not. I know locations don't do this anymore. But I had a buddy
28:15
that was a little older than me when I was growing up, and his
28:18
secret that he called it that he would go into a McDonalds and he could
28:22
still order the All American meal and it was like a regular cheeseburger, Hamberger,
28:26
I think, and a little in a regular fry and the milkshake.
28:30
And that was like his secret thing that he went in at least to ours
28:33
here locally and Charleston and ordered that thing all the time. And he acted
28:37
like the cat that ate the canary with that thing. He's like, this
28:41
is my secret. People don't remember this meal. This was the good meal,
28:45
exactly true. Tell us a little bit. I know that you're having
28:48
a bit of a celebration on Saturday. Tell us what's going on that you're
28:49
celebrating to mark the occasion. Oh yeah, Dale, we're just inviting the
28:53
community to come out and just celebrate with us. You know, it's neat
28:57
when we have these type celebrations do get folks in the community that maybe we're
29:02
around in the early sixties or latter part of the sixties, and remember visiting
29:07
the location on Washington Avenue. We've also met some employees, previous employees that
29:12
worked at the store. So on Friday from eleven to one, you can
29:17
come out, you can have lunch and receive a complimentary cupcake and share with
29:22
our crew and maybe some previous employees that may be there just celebrating the day
29:26
with us. And we really just want to give a big thank you to
29:30
the community excuse me of Huntington for just supporting us and our organization over the
29:36
years. You know, Huntington has been good to us and in return,
29:41
we've been able to be good to our communities, and so give a little
29:45
bit back is always always a nice thing to do. And celebrating the location
29:48
and really for this historical event that is in Huntington, I mean, that's
29:52
an important part of the history of the area and I'm glad that you guys
29:56
are having an opportunity to celebrate that. A little bit it is. And
30:00
you know, not only Dell is it the first McDonald's that opened up in
30:03
the state of West Virginia. We also paved the way to be the first
30:08
McDonald's in the US to offer the level to electric car charging stations. Now,
30:15
that was back in twenty ten when we first opened after moving the location.
30:22
And you know, in twenty ten, you heard a little bit about
30:25
electric vehicles, but it wasn't as prominent as it is now. And to
30:30
say again, hey, we were the first McDonald's in the US to offer
30:33
that to our customers. That's something we're pretty proud of as well. That
30:37
is really great and that's really I mean, that's really fun and we're going
30:41
to see more and more of that. But it's just McDonald's is really one
30:45
of those states when it comes to vast rollout of things, even something like
30:48
an electric charge or something like that. Frankly, getting McDonald's on your side
30:52
is a huge is a huge win for folks that are that are looking to
30:55
try to further those things because there're so many McDonald's that you can if you
30:57
create a relationship there, it can really help. Absolutely. You know,
31:02
I believe that McDonald's has always been the quality service restaurant that has paved the
31:06
way for you know, our competition. I believe we have set the standard
31:11
in training, in innovation, in our products, in serving our community.
31:17
You know, we deliver a good quality product and an affordable price. So
31:22
I believe, you know a lot of our competition look have watched us over
31:26
the years, how we've grown, how we've changed, and maybe tried to
31:30
model that in a way and of course make it specific to their brand.
31:34
But I believe that, you know, McDonald's has always been the jet setter
31:40
in in providing good products at a good price. That is that is that
31:47
is true? Becky Carpenter with the Wolf Organization organization that owns the McDonald's on
31:52
Fifth Avenue in Huntington, which is celebrating its sixtieth anniversary, the first McDonald's
31:56
in West Virginia. There's a there's a celebration tomorrow, Friday, June seventh,
32:00
that's going to go from eleven to one. There's gonna be free cupcakes
32:04
offered there, and you can really just stop by. There's a few new
32:06
menu items I know at McDonald's. McDonald's which is usually somewhat conservative with adding
32:10
new menu items. Does have a couple of new menu items. Maybe folks
32:15
can stop buy and check out one of those. Absolutely, we'd love to
32:17
see the community. That's great stuff, Becky. I appreciate your time today
32:22
coming on in Charleston telling us a little bit about McDonald's. About your event
32:24
that's coming up tomorrow. In the historical concept, the historical impact, I
32:30
find that that's very fascinating for this region. It is what an honor to
32:34
be able to say you were the first in the state of West Virginia.
32:37
That's very true. Hey, Hey, Becky, I appreciate your time this
32:38
morning. Thank you so much, and good luck tomorrow. We really appreciate
32:42
it. Thanks Dale and saying to you, thank you so much. That
32:45
is Becky Carpenter with the Wolf Organization. Wolf Organization, like I said,
32:49
employees nearly one thousand people across the tro state region at McDonald's end of the
32:53
McDonald's on Fifth Avenue in Huntington tomorrow that's from eleven to one, is going
32:58
to be celebrating their sixtieth anniversary. Is that means that they are the very
33:00
first McDonald and Westerging I thought that was an interesting story and when I started
33:04
looking at the historical context of it. The timing of it was really interesting
33:07
with it being some of the first phases of Ray Croc's expansion strategy. That's
33:14
not what this show's about. But if you've never read anything on Ray Croc
33:16
his business concept, expansion strategy, like how he approached things, it's really
33:21
a fascinating read. There's several books about Ray Croc out there. Let's got
33:23
to take a break and when we come back with plenty more to go and
33:27
talk about. We have your responses for what restaurants that you miss in town.
33:30
Hey, if you want to give us a call and let me know
33:32
what restaurants do you miss in town or what would you like to see come
33:36
into town, you can call three zero four three four five fifty eight fifty
33:38
eight three four five fifty eight fifty eight. We're going to go ahead and
33:42
take a break and we'll be back after this. But first let me tell
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available for qualified students, including the Gibil Seventeen minutes to the top of the
36:53
hour, you're listening to five eighty love. Do you see hs the Voice
36:57
of Charleston. Appreciate you tuning in this morning. Day by a little bit
37:00
tomorrow with his regular show. Jeff Jenkins filled in yesterday. It's me today
37:04
and Dave will be back tomorrow. You guess call this morning if you like
37:07
three zero four three four five fifty eight fifty eight. You can text over
37:09
any comments you have to three zero four nine three five five zero eight.
37:13
And what we're going to be doing is I've been taking calls this morning and
37:16
talking a little bit about about restaurants in the area. We talked to the
37:22
owners of the new Bogies that's at the Capital Market, and then we talked
37:25
about the McDonald's in Huntington that's going to be celebrating at sixtieth anniversary, which
37:30
is makes it the first McDonald's that opened up in West Virginia. I thought
37:34
that was pretty interesting. Some responses from online we had. We had Brad
37:39
that responded on Facebook talking about some of the restaurants that he misses from the
37:43
area. Cagnes, Joey's, the Sterling Windows on the River, the Diamond
37:46
Lunch Counter, best hot dogs ever. I've heard that from so many different
37:51
sources. Southern Kitchen. Let me tell you about Southern Kitchen. We might
37:53
get to that in just a minute. The Chourier Donner, the Blossom,
37:55
and Chris's hot Dogs. That is coming from Brad on on Facebook. You
38:00
can respond on that link as well. If you head over to Facebook,
38:02
you can find it over there. You can also send in your responses via
38:07
text three zero four nine three five five zero zero eight. I'm going to
38:09
be picking winners for two tickets to phone with the Domes from these responses.
38:14
So if you want to get on your response, I'll add you into the
38:15
hopper and then pull a name out here and we'll get some winners for two
38:20
tickets to the Phone of the Dome, which is coming up this weekend over
38:22
at the Capitol. Two restaurants that have been mentioned in this and I had
38:28
a little bit of a historical or not really historical except for my life,
38:31
but a little bit of contact with a mere Ads was mentioned a little bit
38:34
earlier with a for a restaurant that has been missed in the area. And
38:37
I have so many memories of mir Ads from when I worked for the Charleston
38:42
Wheelers, and mear Ads of course was the hangout for what they called wheeler
38:45
parents at the time, which were, you know, older adults, were
38:49
adults in the Charleston area that would sort of adopt a Wheeler's player when they
38:53
were coming through town and help them out with just little things getting around town
38:57
if they needed help getting you know, where to find food or clothes,
39:00
or I guess maybe if occasionally needed a place a crash or something like that.
39:04
Anyway, the wheelers' parents hung out over there, hang out over there
39:07
and some of the players would come over there a lot. But it was
39:10
a family restaurant slash bar, so you could get in over there regardless.
39:15
And so we did that a lot where we would we would do that a
39:20
lot where after the game we would run over there and get to hang out
39:22
with some of the players a little bit. And I was a pretty young
39:23
guy. I've worked for the Wheelers from when I was fifteen to eighteen,
39:28
so I was a pretty young guy for a lot of those For a lot
39:30
of those times, and hanging out with the players and stuff like that.
39:34
They had a great juke box and a couple of small or a couple of
39:37
pool tables in a small bike room. It was really something that seems like
39:42
a I don't know, they seem so common at one point in time,
39:45
and these places aren't around all that much anymore. I really missed the kind
39:47
of the community aspect of the local neighborhood bar restaurant that Meara's had as well
39:52
in kanas City. There's a bunch of places like that in downtown Charleston now,
39:57
but you know, this one was a little bit on the outskirts over
39:59
in Kanos. I kind of miss it and then Southern Kitchen was mentioned as
40:01
well, and man, that place now, I used to go to that
40:06
probably four times a week when I was growing up, or not when I
40:10
was growing up, but when I was after I graduated from high school anyway,
40:14
and I'd be running around with friends at all times. It was open
40:15
twenty four hours a day, every day during the year, including Christmas,
40:19
and so if you was Thanksgiving and you found yourself, you know, without
40:22
a dinner for some reason or another, and you wanted to go hang out
40:24
with some folks, you could go to Southern Kitchen and have your Thanksgiving dinner
40:29
there. And the weight staff was always super nice. They knew me and
40:32
my friend group by name, they knew when we were coming in, knew
40:37
most of our food orders or what we got a lot of the time.
40:39
It's just places like that, especially twenty four hour restaurants in Charleston in general,
40:44
but especially like somewhere in Kannas City or so that just doesn't exist anymore.
40:46
And I don't even know if it economically could or if it would be
40:51
safe too. I mean, I'm not making a comment on that. I'm
40:53
just saying that at one point in time, you know, I kind of
40:54
missed those things. I kind of miss those things. You're welcome to calm
41:00
as well. Like I said, you can get in on our Facebook page
41:02
and find the post that I made about the restaurants in today's show. You
41:07
can make a comment on there. If you comment, I will add your
41:09
name to the hopper to draw for tickets to go see Phone with the Dome.
41:13
Go see Phone in the Dome. Go to Phone the Dome this weekend
41:15
with highlighting the craft brewers in the state of West Virginia. You can send
41:20
in a text as well at the text line that's three zero four nine,
41:22
three five five zero zero eight. Just in from the text line from the
41:25
three zero four five four nine. Joey's was fun and Steak Indale. What
41:29
I really liked about Steak and Dale If you say it just right, it
41:31
sounds like Steak and Dale, And when I was a kid, like eight
41:35
years old, I thought that was hilarious. Let's do this. I want
41:38
to take a break when we come back. A couple of us special things
41:42
we're going to get into. We have a special report for the w baseball
41:45
team. With us starting their Super Regionals to get play into the College World
41:50
Series. We have a special report on that coming up, and also Chris
41:52
Lawrence has some special D Day feature that we're going to play as well before
41:57
we wrap up this show today. Thanks for your interactions. Appreciate the folks
42:00
contributing to the show today. We're going to take a break and uh just
42:05
wanted to remind you that five eighty Love is brought to you in part by
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We'll take a break and be back right after this. I'm Dell Cooper.
42:22
You're listening to five eighty Live on WHS. The Voice of Charleston, brought
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Meet the Press Sundays at noon on five eighty WCCHS on Metro News. This
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is a WVU Baseball Super Regional Report, brought to you by the West Virginia
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Coal Association and the Friends of Coal. Committed to clean energy, your job,
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and a better quality of light for all West Virginians. Well out today's
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report coming up after this. As Governor Justice always says, West Virginia is
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a diamond in the rough. A diamond just got a bit shinier with the
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state being named one of the top travel destinations in the world. Our scenic
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beauty, natural wonder and unique culture are unsurpassed, and it's no surprise people
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are catching on and for those visiting, we hope you'll decide to stay in
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West Virginia. Job opportunities abound, especially in the coal industry. Coal mining
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is a high tech, high growth industry that exists side by side with exceptional
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hiking, viking, climbing, kayaking, hunting, fishing, and so much
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more. With state of the art mining operations, West Virginia's coal industry is
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recognized as the best in the world. We produce the coal that makes the
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steel that built this great country while continuing to power America. Today, join
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one of America's most honorable professions while living in one of the top travel destinations
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in the world. Join us in almost Heaven, West Virginia. A message
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from the Friends of Coal Miner. Baseball coach Randy Maze says his team is
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flying the flag for the entire state as it prepares to play for spot in
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the College World Series this week at the Chapel Hills Super Regional thirty six and
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twenty two. West Virginia is playing at forty five and fourteen North Carolina.
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We're not blessed with pro teams in our state. We don't have NHL,
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NBA, Major League Baseball. It's US and Marshall are the only two Division
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one schools, and we probably captured ninety percent of the fans in our state.
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So to win a regional like this, we represent a ton of people,
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not just our university and our community, but one point eight million people
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in the state of West Virginia that I know are really really proud of all
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of these guys right now and what they accomplished. The Mynneers won the Tucson
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Regional in three games, never having to face host and nationally seeded Arizona.
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North Carolina got pushed to the final game of its regional by defending national champ
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LSU. The tar Heels won the championship game of that regional income from behind
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fashion on Monday. This Super Regional Report brought to you. I'm the friends
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of Cole. I'm Kyle Wiggs. Met you sports hot Delle Cooper back on
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five and DY Live. Thanks for listening. Wchs the voice of Charles and
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I want to quickly transition into this because this is a good piece. It
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was left on This is a historical piece from our archives two thousand and four.
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This is Chris Lawrence doing a feature with Del Loy from Barbersville. This
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is on the sixtieth anniversary of D Day. We were talking about anniversaries.
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This is a little bit of a turn into left field, but this is
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a good piece and we just had the anniversary comeby. So this is from
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two thousand and four. Chris Lawrence and resident of Barbersville. Del Lois Dale
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Loy of Barbersville, West Virginia keeps himself busy in retirement. He serves on
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the local library board and takes an interest in local politics. He spent years
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working as a sales and marketing executive for Nabisco. He jokes he spent his
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life trying to get people hooked on oreos, a job proudly proclaims he has
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accomplished. Over One of the most influential days of his life, like so
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many of his generation, was June sixth, nineteen forty four, when he
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waited under the coast of France in a well known place called Omaha Beach.
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I was not in a combat unit. I was in a Quartermaster Corps thirty
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twenty ninth bakery company. We bake bread for the troops, okay, and
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ground some coffee very popular with the rest of the established troops. Great fleets
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of over one hundred gliders have gone overhead, told by the forty seven transports,
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who are certainly proving the workforces of its invasion. Lloyd was a supply
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sergeant. So why would a guy who's assigned to provide clean underwear and socks
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to a group that bakes bread be thrust into the teeth of the Nazi juggernauts?
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You know what I would like to know that. I've thought about that
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for sixty years. We were on the sixth wave on D Day, and
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why we were on these landing craft I don't know, but we were.
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We were already stationed over in England and we thought we'd go one on another
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two three days, that sort of thing after June sixth, but not so
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they put us out there, and hey, we jumped off and cut on
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the beach as quickly as possible. D Day has come. Early this morning,
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the Allies began the assault on the northwestern face of Hitter's European forts.
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The first official news came just after half past nine, when Supreme Headquarters of
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the Allied Expedition re Force usually called Shape from its initials issued Communicate number one.
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This said, under the command of General Eisenhower, Allied naval forces,
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supported by strong air forces, began landing Allied armies this morning on the northern
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coast of France. Bloy says his quartermaster company truly should not had been there.
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We were pinned on the beach for a long time. And I'll tell
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you, I dug a five room house with an attached garage, and I
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forgot. I had a shovel on my back, and I mean to tell
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you, I was twenty one years old, and I was scared. And
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he was not alone. Anyone there that day admits to being frightened, and
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will tell you that those who claimed they were not were either lying or dead.
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Boy says he can still remember the scene that unfolded when the front ramp
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of his boat dropped into the waters of the English Channel bodies and the water
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was red. Lloy and his men in the Bakery company hit the beach and
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held tight, and he says he saw a lot of heroes that day who
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likely kept him alive. We knew how to shoot an m one and that
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sort of thing, but we were not trained for combat, and on that
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beach I saw a lot numerous heroes, no question in my mind. And
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we had some bulldozers. They got on the beach and down the beach a
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little bit from us, and I saw them move up the hill, lift
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their blades and absolutely eliminate some enemy fox holes and machine gun nests. Almighty
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God, our sons pride upon nation. This day of set upon the mighty
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endeavor, a struggle to preserve our republic, our religion, and our civilization
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and to set free a suffering humanity. We were in no position to hit
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Normandy Beach, I'll tell you Omaha Beach. And there is nobody that was
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in that invasion that I could I just can't imagine anybody that could describe that.
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There is no way that man should be that bad. I guess you
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might say against man Dale Lloyd of Barbersville, West Virginia, a survivor of
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the Longest Day. That's Chris Lawrence, West Virginia, Hall of Fame broadcaster
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from Metro News with a special DDA piece that was from two thousand and four.
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What a great piece that that was, And I'm glad Chris gave me
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the opportunity to wrap up the show playing that today. Thanks for tuning in
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today, Thanks for interacting on the show. Thanks again to our guests from
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Bogie's and from McDonald's in Huntington celebrating their sixtieth Bogie's over at the Capitol Market.
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Now and those are book two good stories that we covered here this morning.
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Hopey Curchival is up next on talk Line. I'll be back later this
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afternoon with Dave Weekly on Hotline at three six. Have a great day everyone.
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