Latest / Out of Bounds with Bo Bounds / Hour 3: We round out the week with some fun, as Derek Emerson joins the show! Make sure to catch it.

Transcript

Hour 3: We round out the week with some fun, as Derek Emerson joins the show! Make sure to catch it. · Out of Bounds with Bo Bounds

• 0:00
  Speaker 1: If you need to hire. It seems like the whole
• 0:02
  Speaker 1: process can be exhausting. You search resumes, wait for the
• 0:05
  Speaker 1: right candidates to apply, set up initial interviews. It's a
• 0:09
  Speaker 1: lot of time and work. Well, what if you could
• 0:12
  Speaker 1: meet with qualified candidates for your job the very next day?
• 0:16
  Speaker 1: Now you can with zip Intro from ZipRecruiter, and right
• 0:19
  Speaker 1: now you can try it for free at ZipRecruiter dot.
• 0:22
  Speaker 2: Com slash free.
• 0:23
  Speaker 1: Zip intro is super easy to use. You simply pick
• 0:26
  Speaker 1: a time and it does all the work of finding
• 0:28
  Speaker 1: and scheduling qualified candidates for you. Then you can choose
• 0:32
  Speaker 1: who you want to talk to and meet with great
• 0:34
  Speaker 1: people on back to back video calls as soon as
• 0:37
  Speaker 1: the next day. Best of all, you save time and energy.
• 0:41
  Speaker 3: Try zip intro for free right now at this exclusive
• 0:43
  Speaker 3: web address, ZipRecruiter dot com slash free. Zip intro post
• 0:48
  Speaker 3: jobs today, talk to qualified candidates tomorrow once again. Go
• 0:53
  Speaker 3: to ZipRecruiter dot com slash free to try it for
• 0:56
  Speaker 3: free at ZipRecruiter dot com slash free.
• 1:00
  Speaker 2: Walks Pickens Jacksons live from the Whiskey sixty one Lounge
• 1:05
  Speaker 2: inside the Bank. Plun Studios live in the studio the
• 1:09
  Speaker 2: out of Bound show Wait Low Bound.
• 1:11
  Speaker 4: Streaming live worldwide on the Out of Bounds radio and
• 1:14
  Speaker 4: on your radio right esd ND one oh five point nine.
• 1:17
  Speaker 5: Let's go the.
• 1:18
  Speaker 4: Zone, clown X guy named Slice Bread.
• 1:45
  Speaker 2: We are the out of Down show ESPN one oh
• 1:49
  Speaker 2: five down the Zone. We're powered by Pearl River Resort.
• 1:52
  Speaker 4: Guy named Slice Bread.
• 1:55
  Speaker 2: Do you think Slice Bread was in Tampa, Florida this week?
• 2:01
  Speaker 2: I'm in debation. We're streaming live on the out of
• 2:04
  Speaker 2: Bounds radio app. The Dancing Rabbit Golf text line is
• 2:08
  Speaker 2: six oh one eight eight five three seven seven six.
• 2:14
  Speaker 2: You can find us on x at bo Bounds and
• 2:18
  Speaker 2: the mikkelob Ultra collar line. The michelob Ultra caller line
• 2:25
  Speaker 2: is six oh one seven zero seven thirty seven fifty.
• 2:29
  Speaker 2: As part of our big culinary series with Jackson owned restaurants,
• 2:36
  Speaker 2: we are gonna have Derek Emerson in at nine thirty Wolves.
• 2:41
  Speaker 2: We're lining up several chefs that own restaurants or bistros
• 2:45
  Speaker 2: or bakeries in Jackson proper, and we can't wait to
• 2:50
  Speaker 2: visit with them over the next few weeks. We hope
• 2:53
  Speaker 2: that you dine in Jackson. We do a lot and
• 2:56
  Speaker 2: I was down in bell Haven yesterday, but we have
• 3:01
  Speaker 2: fabulous restaurants all over the end the city of Jackson,
• 3:08
  Speaker 2: and we're excited about this culinary series on the Out
• 3:11
  Speaker 2: of Bounds show and Derek well, we've never had Derek
• 3:14
  Speaker 2: on and and we'll have him on it at nine thirty,
• 3:19
  Speaker 2: So looking looking forward to to that. Of course, the
• 3:23
  Speaker 2: Little Effie's on Walker's Forever, which Mason Mason masa. I
• 3:30
  Speaker 2: think he's got some outside of the city too that
• 3:33
  Speaker 2: do extraordinarily well, as you know, so he's been one
• 3:36
  Speaker 2: of the culinary icons, you know, the big dogs. We've
• 3:39
  Speaker 2: had some we do right now. We've had some and
• 3:42
  Speaker 2: do right now as far as super talented, uh and
• 3:46
  Speaker 2: whether it's Dia bars or you know, elevated dinning, whatever
• 3:50
  Speaker 2: you want, whichever direction you want to go. It's we're
• 3:55
  Speaker 2: fortunate to have all the good food that we have
• 3:58
  Speaker 2: in the metro area. But we will be spotlighting and
• 4:01
  Speaker 2: highlighting Jackson, Mississippi, City of Jackson culinary and we're the
• 4:07
  Speaker 2: perfect show to do it because we are the culinary
• 4:09
  Speaker 2: show of the SEC and have been for a long
• 4:12
  Speaker 2: long time. So that will do that in just a
• 4:15
  Speaker 2: few minutes. Derek's also a big Saints fan, so I
• 4:19
  Speaker 2: have to get you know, we'll have to get into
• 4:21
  Speaker 2: that little food culinary, Saints, New Orleans, whatever. Maybe see
• 4:28
  Speaker 2: where he stands on cereal. He's got to be a
• 4:31
  Speaker 2: Ceial fan. Okay, this will be interesting for you because
• 4:35
  Speaker 2: you still eat like you're nine years old. If I remember,
• 4:41
  Speaker 2: in thirty minutes, I'll ask him if he likes cereal.
• 4:44
  Speaker 2: I mean, everybody likes cereal at some point in their life,
• 4:48
  Speaker 2: all points. But and not that I dislike cereal, but
• 4:52
  Speaker 2: I'm not eating the garbage that you eat. So good?
• 4:56
  Speaker 2: What you what'd you have? We had Cinema toast crunch,
• 5:01
  Speaker 2: but of course you always have cinnamon toast, cinemon toast
• 5:03
  Speaker 2: waffle crunch. So they're in these little waffle shapes now
• 5:05
  Speaker 2: and they're a mash so good. None of the best
• 5:08
  Speaker 2: things ever. They took a you know, it's an ode
• 5:10
  Speaker 2: to the old nineteen ninety Cereal that they discontinued, unfortunately,
• 5:14
  Speaker 2: Really French toast crunch. I remember French toast crunch. That
• 5:18
  Speaker 2: was a banger, Okay, claimed it wasn't healthy enough. I
• 5:21
  Speaker 2: don't know what they were thinking. There's nothing healthy about
• 5:24
  Speaker 2: anything that you're eating. Cereal wise way so that they
• 5:27
  Speaker 2: went they did a throwback deal. Oh yeah, okay, yeah,
• 5:29
  Speaker 2: little you know I remember from Toast Crunch big I do.
• 5:33
  Speaker 2: It was a banger. Yeah, that was awesome. I wish
• 5:36
  Speaker 2: they bring that back, but they won't. Did you have
• 5:38
  Speaker 2: one or two bowls? Three? Three bowls? Well, I guess
• 5:41
  Speaker 2: it would be like two normal balls. I went a
• 5:42
  Speaker 2: little skimp on the first bowl. I don't know why
• 5:44
  Speaker 2: I was doing. Okay, yeah, so I had to double
• 5:46
  Speaker 2: it up, so I went three, probably two and a half.
• 5:50
  Speaker 2: Felt real good about it. Almost went to the Oreo Puffs.
• 5:53
  Speaker 2: Decided I'd just stay Cinema Toast Crunch though, there's the
• 5:57
  Speaker 2: Oreo Puffs. That's where it's at. Really, Oh man, you know,
• 6:00
  Speaker 2: I'm gonna pass. It's a buffet of cereal everywhere. I'm
• 6:02
  Speaker 2: going to pass. I don't love it. But you get
• 6:05
  Speaker 2: five boxes for like eight bucks, now, wow, five for ten. Sorry.
• 6:11
  Speaker 2: I haven't bought a box of cereal. And I don't remember.
• 6:15
  Speaker 2: You know, maybe I was in the store with Wilkes
• 6:17
  Speaker 2: or Ella Hall when they were little. I told you
• 6:20
  Speaker 2: I lost Wilkes at the grocery store at once. Yeah,
• 6:23
  Speaker 2: but he was in the cereal aisle. Once I found
• 6:25
  Speaker 2: him with a box of cereal. Uh, but I felt
• 6:29
  Speaker 2: great about it once I found it. Yeah, that would
• 6:34
  Speaker 2: probably be you know, sometime in that range when you'd
• 6:36
  Speaker 2: get him out of the house on Saturday morning and
• 6:39
  Speaker 2: and so I would think, that's the last time that
• 6:41
  Speaker 2: I bought.
• 6:43
  Speaker 5: Man.
• 6:43
  Speaker 2: When I was little, I loved apple Jacks, oh and
• 6:45
  Speaker 2: apple Jack's rule. I loved apple Jacks, and I loved
• 6:49
  Speaker 2: the what do they called the sugar pops or pops pops? Yeah,
• 6:53
  Speaker 2: yellow box those were if I had the yes. When
• 6:59
  Speaker 2: I was a it was apple Jack's and Court were
• 7:04
  Speaker 2: my favorite. That's solid. Yea. Those were on the day
• 7:06
  Speaker 2: that I didn't I didn't go on like a years
• 7:10
  Speaker 2: and years and years serial kick, but but I did
• 7:13
  Speaker 2: eat it. I did eat it, you know, because I
• 7:15
  Speaker 2: mean you're watching cartoons. Yeah, and when you're six years old,
• 7:19
  Speaker 2: you can't go anywhere, right, Okay, that answers one of
• 7:22
  Speaker 2: my questions. My next question is do parents have to
• 7:26
  Speaker 2: lose their child at least once? Is that like a
• 7:27
  Speaker 2: thing like that? Is that a right passage evident? So
• 7:30
  Speaker 2: I was talking to someone somebody Actually this was early
• 7:34
  Speaker 2: on when we were just starting and trying to make it,
• 7:38
  Speaker 2: and somebody stopped me about the show. Yeah, okay, so
• 7:41
  Speaker 2: you had to you had to do you have to
• 7:43
  Speaker 2: do it. And so I start talking and then all
• 7:47
  Speaker 2: of a sudden, I look around and I can't find it.
• 7:49
  Speaker 2: So he's probably somewhere in the three to four range.
• 7:52
  Speaker 2: Oh no. And then there's this oh blank moment. Yeah,
• 7:56
  Speaker 2: and then I'm I'm hustling. Yeah, you gotta put a
• 7:59
  Speaker 2: little Yeah, and he's in the cereal while. Hey, he's
• 8:04
  Speaker 2: not worried about no, no, no, no, no, no, it's amazing.
• 8:07
  Speaker 2: The box wasn't open. No, the box was That was
• 8:11
  Speaker 2: my whole point in the deal. Yeah, that's the best
• 8:14
  Speaker 2: way to do it. Yeah, that's a that's a proud
• 8:16
  Speaker 2: father moment. Yeah, after you, I don't know.
• 8:22
  Speaker 4: A guy named Slice Bridge.
• 8:23
  Speaker 2: I'm not sure was did y'all ever lose Ela Hall?
• 8:27
  Speaker 2: No way, No, there's not a chance. No, there's no way. No,
• 8:31
  Speaker 2: I uh, I can't Nope, I didn't didn't do that.
• 8:37
  Speaker 2: So I lost my sister once. Okay, I might have
• 8:41
  Speaker 2: been intentional, but hell, you're lost all the time. So yeah,
• 8:46
  Speaker 2: live lost. Yeah, I mean, I I drove by Finnian's
• 8:50
  Speaker 2: yesterday lost because I was in bell Haven and I
• 8:53
  Speaker 2: went by Rowans and I went by Manship because again
• 8:56
  Speaker 2: we're doing this culinary tour, which I'm super excited. I
• 9:00
  Speaker 2: had to eat at two different places yesterday. I had
• 9:02
  Speaker 2: to have the cheeseburger at Rowing Solid and then I
• 9:05
  Speaker 2: had the chicken and sausage gumbo at the Manship while
• 9:08
  Speaker 2: visiting with them about what's happening man. And then I
• 9:11
  Speaker 2: drove by your spot in Inians and it's looking better and
• 9:16
  Speaker 2: better every week. It's good in there. But you know,
• 9:18
  Speaker 2: I grew up on Pinehurst, Yeah right, I grew up
• 9:21
  Speaker 2: on Pinehurst, which is right by the three spots that
• 9:25
  Speaker 2: I just referenced. Now they weren't there now Christo's was there,
• 9:29
  Speaker 2: and there were other spots eventually Kiefer's and whatever. But
• 9:32
  Speaker 2: that's right in my That is my neighborhood. What used
• 9:36
  Speaker 2: to be like where fertile and all that is now
• 9:39
  Speaker 2: like you know, just apartments. It's just apartments, yeah, okay, yeah,
• 9:43
  Speaker 2: and then it's now gone into multi use. Yeah, it's
• 9:48
  Speaker 2: a banging place. I mean you've got a lot going
• 9:50
  Speaker 2: on Finians to Rowans to Elvi's to Poledos to Manship
• 9:56
  Speaker 2: to all those little boutique restaurants right beside the little
• 9:59
  Speaker 2: call offee shop. They've got a lot going on. Yeah,
• 10:04
  Speaker 2: and I just missed like four other places that I
• 10:07
  Speaker 2: could have dropped. And it's exciting. And if you live
• 10:11
  Speaker 2: in Madison and Rankin County and I love you, I
• 10:14
  Speaker 2: hope you don't just stay in the burbs, you're missing out.
• 10:17
  Speaker 2: I've been saying this for years and as a bell
• 10:20
  Speaker 2: Haven kid, you know it does y'all think it's corny.
• 10:23
  Speaker 2: It does mean a lot to me. But dude, the
• 10:26
  Speaker 2: food in Jackson's fantastic too. Okay, I love you, Good morning,
• 10:32
  Speaker 2: Welcome in Football Friday. Derek Emerson, Chef Restaurant Tour nine thirty.
• 11:00
  Speaker 6: At Fisher Investments, we may seem like other money managers,
• 11:03
  Speaker 6: but we're different.
• 11:04
  Speaker 2: What makes you so different than the rest of us.
• 11:06
  Speaker 6: We ensure clients receive unparalleled service at every step of
• 11:10
  Speaker 6: the relationship.
• 11:11
  Speaker 2: Tell me more.
• 11:12
  Speaker 6: Our investment counselors focus on service over sales, prioritizing clients' needs.
• 11:17
  Speaker 2: How do you make money?
• 11:19
  Speaker 6: We don't sell any commission based products. We have a
• 11:22
  Speaker 6: simple management fee based on the value of our client's portfolio,
• 11:26
  Speaker 6: so we do better when our clients do better.
• 11:28
  Speaker 5: What about client portfolios.
• 11:30
  Speaker 6: We get to know each client, their finances, family, health,
• 11:34
  Speaker 6: lifestyle and more, and then we tailor a portfolio based
• 11:37
  Speaker 6: on their specific goals and needs.
• 11:39
  Speaker 2: Your clients really come first, then.
• 11:41
  Speaker 6: Huh yes, we make them a top priority. Our goal
• 11:45
  Speaker 6: is helping them achieve a comfortable retirement.
• 11:47
  Speaker 5: Wow, maybe we are different.
• 11:49
  Speaker 6: At Fisher Investments. We're clearly different. Learn more at Fisherinvestments
• 11:54
  Speaker 6: dot Com.
• 11:55
  Speaker 1: Investing insecurities involves the risk of loss.
• 12:29
  Speaker 5: You gonta show me the money.
• 12:31
  Speaker 2: We went to talks were taking the ball. We've got
• 12:33
  Speaker 2: to go down to field scores out of bounds Football
• 12:40
  Speaker 2: Friday ESPN one oh five nine of the Zone. Brought
• 12:44
  Speaker 2: to you by Ford Plumbing and Air. Call them today
• 12:49
  Speaker 2: if you need plumbing work or hvac. We all like
• 12:55
  Speaker 2: indoor plumbing to work and we like to be really
• 12:58
  Speaker 2: really cool to cold with air conditioning. That's all brought
• 13:01
  Speaker 2: to you by Ford Ford, Ford Plumbing and Air uh
• 13:06
  Speaker 2: in Ridgeland. Ford Plumbing and Air in Ridgeland call them today.
• 13:10
  Speaker 2: UH one o five nine the Zone ESPN. We've got
• 13:15
  Speaker 2: Sun Devil Macy on the Dancing Rabbit goth text line
• 13:24
  Speaker 2: and he says. Sacred Ground Barbecue is the number one
• 13:27
  Speaker 2: place that I like to get takeout from. Oh, to
• 13:30
  Speaker 2: take out of town guests. Okay, great, Derek will be
• 13:35
  Speaker 2: happy to know that. That's great, he says, And then
• 13:40
  Speaker 2: he tells me about a cigar and a roa made
• 13:44
  Speaker 2: ASYLEMN signature by Tom Lezuka, Colombian filler that Sante Oh
• 13:53
  Speaker 2: Santiago told you about. Yeah, we interviewed Santiago Aroa. Those
• 13:57
  Speaker 2: are my favorite cigars too, And Christian Aroha is his dad,
• 14:02
  Speaker 2: and we interviewed him when he came in town and
• 14:05
  Speaker 2: that was a ton of fun to hang out with
• 14:07
  Speaker 2: him and smoke a cigar with him, and they rolled
• 14:11
  Speaker 2: out a beautiful, beautiful new cigar and all the cigar
• 14:15
  Speaker 2: that shows conferences during conference season. I guess April and
• 14:19
  Speaker 2: May we are the out of Bounds show. We're driven
• 14:23
  Speaker 2: by Rick's Pro Truck RPT spray and bedliners and lift kits,
• 14:27
  Speaker 2: and we're also brought to you by the Men's Clinic
• 14:30
  Speaker 2: in Madison. If you're low testosterone, low energy, low sex drive,
• 14:37
  Speaker 2: they will help you. They will walk you through the
• 14:40
  Speaker 2: aging process. How about that the Men's Clinic in Madison
• 14:44
  Speaker 2: and the Men's Clinic in Brandon, doctor Mike Manning and
• 14:47
  Speaker 2: doctor Cliff Adams bow bounds Jay Meadows with you on
• 14:53
  Speaker 2: a football Friday. We had an old miss fan say
• 14:56
  Speaker 2: that Pete Golding one SEC Meet Days Land rebel Pete
• 15:02
  Speaker 2: one only coach to get an applause after his main
• 15:05
  Speaker 2: stage interview. Love that love its lose. That's how we're
• 15:08
  Speaker 2: winning or losing now and we now have went we had.
• 15:11
  Speaker 2: I don't know if we had any losers, but we
• 15:13
  Speaker 2: now have winners at SEC Media Days. Who knew when
• 15:18
  Speaker 2: I started going twenty two years ago that that would
• 15:20
  Speaker 2: play out? Isn't that beautiful? I love it? I will
• 15:23
  Speaker 2: I know you do win it. You gotta win. Brent
• 15:27
  Speaker 2: Vinables wasn't even seem uh uh. And now I didn't
• 15:31
  Speaker 2: get to watch as much the first few days of
• 15:33
  Speaker 2: the week because bar two and h we're going to
• 15:36
  Speaker 2: Pearl River Resort and doing all the things that we
• 15:38
  Speaker 2: were doing. I did think Mike elko uh looked kind
• 15:44
  Speaker 2: of funny in his suit.
• 15:46
  Speaker 5: Me.
• 15:46
  Speaker 2: It seems like a nice dude, okay, sure, And again
• 15:49
  Speaker 2: he's a dude that you could meet and get a
• 15:52
  Speaker 2: pulled pork sandwich in an ice cold beer and chew
• 15:54
  Speaker 2: the fat with for a now, same with Pete Golding.
• 15:57
  Speaker 2: But uh but I saw Elko in kind of his suit,
• 16:01
  Speaker 2: the way his tie was nine, and I thought it
• 16:03
  Speaker 2: was great. He's just a big dude. Yeah. I mean
• 16:06
  Speaker 2: he's just a former in the Trichians in the trenches guy.
• 16:09
  Speaker 2: I think he went to Ivy League though I remember
• 16:12
  Speaker 2: talking about him, how he looks like he uh, he
• 16:15
  Speaker 2: sells tractors in the Mississippi Delta, which is a great job.
• 16:18
  Speaker 2: But he went to like Dartmouth or something, or he
• 16:25
  Speaker 2: will Yale or hold on, let me guess Pen. Or
• 16:28
  Speaker 2: he went to Penn Pen. He and Donald Trump a
• 16:31
  Speaker 2: safety at pen. How about that? Mike Elko looks like
• 16:35
  Speaker 2: he was old. Then I was wrong. He looks like
• 16:38
  Speaker 2: he played offensive or defensive line. Right, he's a thumper
• 16:41
  Speaker 2: and and so look Elko looks like an ex D
• 16:46
  Speaker 2: line O line guy. But he's a safety. Okay, it
• 16:49
  Speaker 2: looks like see Pete Golden was a safety at Delta State.
• 16:52
  Speaker 2: But he's still small. Yeah kind of you see that.
• 16:55
  Speaker 2: You know he's stay you know, he's he's not tall
• 16:58
  Speaker 2: and he's not bat So. Elko's only been head coach
• 17:02
  Speaker 2: for five years, I'm sorry, four couple of Duke and
• 17:06
  Speaker 2: a couple of A and M. Before that he was
• 17:08
  Speaker 2: in d C at A and M and Notre Dame.
• 17:12
  Speaker 2: So he kind of saved Jimbo's job for that last
• 17:15
  Speaker 2: year where Jimbo could could sign that last contract that
• 17:19
  Speaker 2: ross Bjork gave him to get all that guaranteed money.
• 17:22
  Speaker 2: And then Elko went to Duke and proved that he
• 17:24
  Speaker 2: could win at a really difficult place. And then ross
• 17:27
  Speaker 2: Bjork tried to hire Mark Stoops, and Stoops was actually
• 17:31
  Speaker 2: on the plane going to college station from Lexington, Kentucky,
• 17:36
  Speaker 2: and some alums just put that put a foot down.
• 17:39
  Speaker 2: They had to turn the plane around and they hired Elko,
• 17:42
  Speaker 2: which was a much better hire. Wow. Yeah, what if
• 17:46
  Speaker 2: had they had hired it'd been tough. Elko is good.
• 17:50
  Speaker 2: It looks like he eats football for breakfast. Okay, I
• 17:53
  Speaker 2: could see him chewing a you know, a flat football.
• 17:56
  Speaker 2: He also looks like a guy that could eat three
• 17:58
  Speaker 2: port chops, no doubt, with several Sonny side up eggs
• 18:03
  Speaker 2: at and a big bowl of grits and not even
• 18:08
  Speaker 2: think twice about it. No, And he's one of them
• 18:11
  Speaker 2: type of guys that can drill a blue plate and
• 18:13
  Speaker 2: not have to take a nap after it. That's exactly right.
• 18:16
  Speaker 2: He can drill a blue plate and go coach football
• 18:19
  Speaker 2: for two and a half hours in the heat. Yeah,
• 18:21
  Speaker 2: I'm good now I'm here that that doesn't even. It
• 18:25
  Speaker 2: doesn't even. Yeah, So I'm trying to think who else
• 18:29
  Speaker 2: I did think? Pete Golden looked good in his suit.
• 18:31
  Speaker 2: Of course, Lane's always dressed well. Lane. He didn't wear
• 18:34
  Speaker 2: the tie, but he went very California cool. I mean,
• 18:37
  Speaker 2: looked like he had been to the Rogueman's store and
• 18:39
  Speaker 2: got I mean it was a great looking button down,
• 18:41
  Speaker 2: great looking suit. Shark looked sharp. I saw Shane Beemer
• 18:49
  Speaker 2: last night as I turned it on. Beamer's taking care
• 18:54
  Speaker 2: of himself. Uh de boor Boor had on a good
• 18:59
  Speaker 2: looking suit. Clark Lee is he was dressed. He looked
• 19:07
  Speaker 2: like he runs a three billion dollar private equity firmly. Yes, yes,
• 19:14
  Speaker 2: Clark Clark Lee Motors looked great at sec B. We're
• 19:19
  Speaker 2: talking about fashion brought to you by the Rogueman's store.
• 19:22
  Speaker 2: His suit and tie and everything was really nice, smooth. Yeah,
• 19:27
  Speaker 2: for sure. He wears bald will. Oh he's he works out. Yeah,
• 19:33
  Speaker 2: no doubt. Yeah, he's kind of got a andre agacy.
• 19:38
  Speaker 2: Look maybe I'm trying to think of something else, but
• 19:42
  Speaker 2: that's good. Yeah, I'll take that. So all right, how
• 19:45
  Speaker 2: about that? Good for him trying to think? Who else?
• 19:49
  Speaker 2: Sard and help him out? Kiffen definitely has got the
• 19:53
  Speaker 2: fashion thing down. Clark Lee, how do you not will Stein?
• 20:00
  Speaker 2: He is a real person. He is. I did see
• 20:02
  Speaker 2: him at the podium. He's kind of got that tall,
• 20:06
  Speaker 2: slender build thing going. So a suit looks good on him.
• 20:10
  Speaker 2: All thirty six years of him. That's it? Is he
• 20:12
  Speaker 2: thirty six? Okay. He spent the last few years as
• 20:16
  Speaker 2: the offensive coordinator for the Oregon Ducks. He's now the
• 20:20
  Speaker 2: head coach for the Kentucky Wildcats in Bourbon and Horse Country.
• 20:23
  Speaker 2: We're headed there next week to pick out some Elijah
• 20:26
  Speaker 2: Craig barrels. And I am so fired up about being
• 20:33
  Speaker 2: at Heaven Hill and picking out Elijah Craig barrels next week.
• 20:38
  Speaker 2: Get back to that's my I don't know if that's
• 20:40
  Speaker 2: my second or third home, but I like that. We've
• 20:43
  Speaker 2: been on a run here for fifteen years, going to
• 20:46
  Speaker 2: Lexington and Louisville, and I am headed to heaven Hill
• 20:51
  Speaker 2: slash Elijah Cragg next week and I cannot wait. Yeah,
• 20:56
  Speaker 2: we got a text from Jake from Yeast to me.
• 20:58
  Speaker 2: I saw it.
• 21:01
  Speaker 5: Well.
• 21:01
  Speaker 2: I think we had talked about it either yesterday. They
• 21:03
  Speaker 2: before you know what happens, and so he was waived
• 21:06
  Speaker 2: by the Raven yesterday. We talked about it yesterday because
• 21:09
  Speaker 2: you mentioned, uh, the UDFA guy. Yeah, who got SI
• 21:13
  Speaker 2: what was it? Haines Haynes King from Georgia Tech got
• 21:15
  Speaker 2: a guarantee two hundred and fifty thousand dollars. Yeah, it's
• 21:21
  Speaker 2: a big time. Yeah. I don't think he ever expected that.
• 21:24
  Speaker 2: Let's talk good food in the Jackson, Mississippi city limits
• 21:29
  Speaker 2: coming up next with chef Restaurant Tour Derek Emerson. Coming
• 21:34
  Speaker 2: up next, you can watch it on the YouTube channel
• 21:37
  Speaker 2: out of Bound Sports. We're gonna wrap it up strong
• 21:40
  Speaker 2: on a football Friday and talk amazing food. Looking good morning.
• 22:14
  Speaker 2: Welcome into the out of Bound Show ESPN one five
• 22:18
  Speaker 2: None the Zone. This is part of our culinary series
• 22:23
  Speaker 2: spotlighting and highlighting restaurants in the Jackson city limits. We'll
• 22:29
  Speaker 2: probably talk about some outside too, but we're excited to
• 22:33
  Speaker 2: have a special guest here, Derek Emerson Chef Restaurant Tour,
• 22:39
  Speaker 2: and I don't know how he does it, but most
• 22:42
  Speaker 2: everybody listening has been able to dine at lunch or
• 22:46
  Speaker 2: dinner at one of Derek Emerson's restaurants, or you've been
• 22:49
  Speaker 2: to a party, corporate, wedding, or otherwise. He's cooked from everybody,
• 22:54
  Speaker 2: from the governor to big weddings, and so we're excited
• 22:58
  Speaker 2: to have him in studio. Good morning, welcome, how you doing.
• 23:02
  Speaker 5: Thanks for having me right?
• 23:03
  Speaker 2: Yeah?
• 23:03
  Speaker 5: Good? Just you know that halfway through my day.
• 23:06
  Speaker 2: Yeah, it's crazy. So how did you growing up? Did
• 23:13
  Speaker 2: you did you have a grandparent or a parent that
• 23:18
  Speaker 2: loved to cook or did this just happen for you organically?
• 23:21
  Speaker 5: Well, so my grandparents both really did cook. Well.
• 23:26
  Speaker 7: My grandma, my one grandmother was from England, so she
• 23:28
  Speaker 7: made stuff like roasted leg of lamb, things like that.
• 23:30
  Speaker 7: My other grandmother was from Meridian, Mississippi, and so she
• 23:34
  Speaker 7: made like you know we do Sunday Sunday brunch or
• 23:37
  Speaker 7: that were Sunday lunch at her house was like seven
• 23:39
  Speaker 7: vegetables and three meats, sure, and kind of being in
• 23:42
  Speaker 7: the old school way, she packaged it all up and
• 23:44
  Speaker 7: you know, leftovers all week.
• 23:46
  Speaker 5: So that was kind of their routine. Every week.
• 23:48
  Speaker 7: Sunday would always be huge, and then the rest of
• 23:50
  Speaker 7: the week my grandparents would be leftovers. His grandfather would
• 23:52
  Speaker 7: come over for a lunch or whatever, have leftovers, and
• 23:54
  Speaker 7: then go back to work.
• 23:55
  Speaker 5: Yeah, so it.
• 23:56
  Speaker 7: Was this kind of so and then then kind of
• 23:58
  Speaker 7: family vacations start of kind of gauging around the hottest
• 24:02
  Speaker 7: restaurants at the time and where was this. This is
• 24:05
  Speaker 7: so my grandparents from Meridian and my dad, they always enjoyed, uh,
• 24:10
  Speaker 7: fine dining restaurants.
• 24:12
  Speaker 2: So what was your first memory of a fine dining restaurant?
• 24:15
  Speaker 5: Probably La Tess in New York when I was about thirteen. Nice.
• 24:19
  Speaker 5: So that's so.
• 24:20
  Speaker 7: My the deal was my grandfather would buy the food
• 24:22
  Speaker 7: and my dad would buy the wine, which my grandfather probably.
• 24:25
  Speaker 5: Ended up better most of the time. But so we'd go.
• 24:30
  Speaker 7: So, you know, we'd moved from like places like the
• 24:31
  Speaker 7: Grill Room, the Bontana, New Orleans, all these places that
• 24:34
  Speaker 7: you know, commanders a bunch. So my parents, my family,
• 24:38
  Speaker 7: uh from Mississippi, always enjoyed fine food and so and
• 24:42
  Speaker 7: I was always like, you order what you want.
• 24:44
  Speaker 2: Yeah, but whatever you order, you're gonna eat absolutely, So.
• 24:47
  Speaker 7: You know, I was real cute sometimes in ordering down
• 24:49
  Speaker 7: the right side of the page by the prices and
• 24:51
  Speaker 7: some things I didn't like so much, and some things
• 24:53
  Speaker 7: I did. But it kind of put me out there
• 24:57
  Speaker 7: to see a lot of different things.
• 24:58
  Speaker 5: Yeah, so it was kind of so.
• 25:00
  Speaker 2: I mean you, yeah, you were in really nice restaurants
• 25:03
  Speaker 2: at a young age.
• 25:04
  Speaker 5: Pretty yeah, traveling New York and New Orleans and other
• 25:07
  Speaker 5: places and do all kind.
• 25:07
  Speaker 2: Of pretty cool.
• 25:08
  Speaker 5: It was.
• 25:09
  Speaker 2: Did you know early that this was going to be
• 25:11
  Speaker 2: the path? No, Okay.
• 25:13
  Speaker 7: I tried college for a semester and didn't make it
• 25:16
  Speaker 7: that semester, so I figured I'd better find out something
• 25:18
  Speaker 7: to do. At the time, I was working at Subway
• 25:21
  Speaker 7: on Northside Drive, which is still there, when it was.
• 25:24
  Speaker 5: Like nineteen eighty nine. I guess, okay, you s be.
• 25:28
  Speaker 7: Up until like two in the morning, and uh so
• 25:29
  Speaker 7: it was kind of started just doing that. And then
• 25:32
  Speaker 7: from there I went befok for a guy named John L.
• 25:35
  Speaker 7: John L's yes, a long time ago boy that was
• 25:38
  Speaker 7: hot for a minute. It was kind of crazy, and
• 25:40
  Speaker 7: then the uh brick Oven and then Bravo, and then
• 25:42
  Speaker 7: went to Atlanta for a few years.
• 25:45
  Speaker 2: I love the Brick Oven did too, Man Brick Coven
• 25:48
  Speaker 2: in nineteen ninety four on County Line Road. That was
• 25:51
  Speaker 2: big living.
• 25:51
  Speaker 5: Yeah, it was.
• 25:52
  Speaker 7: It was cool and it was like the first one
• 25:53
  Speaker 7: was kind and then Bravo opened up right after that.
• 25:55
  Speaker 5: Yeah, and uh, then I went to Atlanta.
• 25:57
  Speaker 7: For about five years, okay, and then came back and
• 25:59
  Speaker 7: opened Shimmals in ninety nine.
• 26:01
  Speaker 2: I didn't realize you went to Atlanta.
• 26:03
  Speaker 5: Yeah. I left Jackson in ninety ninety four, okay, ninety nine.
• 26:10
  Speaker 2: Okay, all right, and then you come back and you're
• 26:14
  Speaker 2: part of the Shimmels team.
• 26:15
  Speaker 7: I've opened Shimmeles when I was there for the first
• 26:17
  Speaker 7: year and decided to get off that boat, yeah, before
• 26:20
  Speaker 7: it sank. And then the opportunity came to buy Walkers.
• 26:25
  Speaker 2: And but you totally changed the game in that area
• 26:29
  Speaker 2: when when you bought Walkers.
• 26:31
  Speaker 7: It was you know, I kind of made a deal
• 26:34
  Speaker 7: that probably shouldn't have made at the time, but I
• 26:36
  Speaker 7: was young, and you know, they're hungry, and I was like, sure,
• 26:38
  Speaker 7: I'll work all the time. And uh, you know, if
• 26:43
  Speaker 7: we made a deal that if if we missed a payment,
• 26:45
  Speaker 7: we lost, we had to give it back basically, so
• 26:48
  Speaker 7: we just uh my wife and I Jennifer girlfriend at
• 26:52
  Speaker 7: the time where we had a car title loans for
• 26:56
  Speaker 7: like five grand My grandmother gave us a thousand bucks
• 26:58
  Speaker 7: and we started with six thousand dollars and went.
• 26:59
  Speaker 2: For it six thousand dollars.
• 27:03
  Speaker 5: Yeah, and the guy that financed it for us, So
• 27:04
  Speaker 5: it was kind.
• 27:05
  Speaker 2: Of that's incredible.
• 27:07
  Speaker 5: They hadn't missed a Pairol yet.
• 27:09
  Speaker 2: Okay. Derek Emerson chef restaurant tour on the Out of
• 27:12
  Speaker 2: Bound show. Okay, let's let's talk about your Yeah, you
• 27:20
  Speaker 2: go through this Walkers thing and then you start opening
• 27:24
  Speaker 2: more restaurants.
• 27:25
  Speaker 7: Yeah, and we looked we took us ten years to
• 27:27
  Speaker 7: open our second restaurant. Okay, so we've so we opened Walkers.
• 27:31
  Speaker 7: We signed our deal on nine to eleven, two thousand
• 27:33
  Speaker 7: and one. So about ten years after that, we opened
• 27:37
  Speaker 7: Local for sixty three outside the city limits right here,
• 27:40
  Speaker 7: right down the street, right Yeah, and we were there
• 27:42
  Speaker 7: for seven years.
• 27:43
  Speaker 2: This place was starving for something like that.
• 27:46
  Speaker 7: It was and it was there wasn't a ton actually,
• 27:47
  Speaker 7: you know, I think Atlantica Grill was in that space
• 27:50
  Speaker 7: before that, that's right, and they just so we went
• 27:53
  Speaker 7: in there and did Local there for seven years, and
• 27:56
  Speaker 7: then the space where Mint used to be right where
• 28:00
  Speaker 7: Local is now moved there.
• 28:02
  Speaker 2: It's done extraordinarily well Gray.
• 28:04
  Speaker 5: It's probably the busiest lunch spot I've ever had. Yeah,
• 28:07
  Speaker 5: you know, it's just killing it.
• 28:08
  Speaker 2: I mean, you don't if you don't get there by
• 28:09
  Speaker 2: eleven thirty, good luck.
• 28:11
  Speaker 7: It's so that's that's good. That's gone really well. And
• 28:14
  Speaker 7: then so then we opened Kate in Fondering right after that, uh,
• 28:20
  Speaker 7: which we went into where Grant was speaking the brick
• 28:23
  Speaker 7: up and so Grant was in that space with the
• 28:25
  Speaker 7: noodle miso.
• 28:26
  Speaker 5: Or whatever it was. And then we took that space
• 28:27
  Speaker 5: over and then we're in Uh.
• 28:30
  Speaker 7: Then we moved it five years after we were there
• 28:34
  Speaker 7: five years and moved to Ridgeland and see if the
• 28:37
  Speaker 7: revolution went out.
• 28:38
  Speaker 2: Sure, and Kate's done unbelievable.
• 28:42
  Speaker 7: It's and it's been and you know, and Granted we
• 28:47
  Speaker 7: were left with the beautiful.
• 28:48
  Speaker 5: Space to work with her.
• 28:49
  Speaker 2: Absolutely.
• 28:50
  Speaker 5: Yeah. Probably the prettiest restaurant in Jackson.
• 28:51
  Speaker 2: Yeah, that that bar and restaurant is pretty Derek Emerson
• 28:55
  Speaker 2: on the Out of Bounds Show. He's been a restaurant
• 28:56
  Speaker 2: tour in Jackson, Mississippi for over two decades and he
• 29:00
  Speaker 2: joins us on ESPN one oh five nine of the Zone.
• 29:03
  Speaker 2: So let's talk, uh Masa Mesa and little ethics.
• 29:06
  Speaker 5: So I well, so Masa Mesa was born from sacred ground.
• 29:12
  Speaker 5: I started smoking meats and messing with out a little bit.
• 29:14
  Speaker 2: Place is amazing and Pocahontas.
• 29:16
  Speaker 5: Yeah, super fun. Uh.
• 29:18
  Speaker 7: So we started doing that, and I thought that I
• 29:20
  Speaker 7: always liked that space. I like the break, the black brig,
• 29:24
  Speaker 7: I like the building, like the outdoor area. I feel
• 29:28
  Speaker 7: like a lot of people try to do fine dining
• 29:29
  Speaker 7: kind of or upscale dining when you have a big
• 29:31
  Speaker 7: green space for kids to point on. It didn't make
• 29:33
  Speaker 7: a lot of sense to us, right, So we did
• 29:35
  Speaker 7: Massa Mesa, which is just ultimately it's not a Mexican restaurant.
• 29:39
  Speaker 5: It's just a burger in taco place.
• 29:41
  Speaker 2: I like that Masa Mesa burger and taco place. It's
• 29:45
  Speaker 2: in the East Over district. For our listeners, if you
• 29:47
  Speaker 2: haven't been, go it's is Derek just described. It's a
• 29:52
  Speaker 2: really cool development. Great right off the interstate. Check it
• 29:55
  Speaker 2: out this.
• 29:56
  Speaker 7: Yeah, and so we make all our own quarantine corn
• 29:58
  Speaker 7: for Tilla as we make hardshell tacos. Now we've added
• 30:01
  Speaker 7: a few things like taco plates for lunch and things
• 30:03
  Speaker 7: like that to make a little bit of streamlined a
• 30:04
  Speaker 7: little bit. So it's just kind of and and it's
• 30:08
  Speaker 7: a fast casual. So we tried with a full bar though,
• 30:10
  Speaker 7: so you can get full service at the bar if
• 30:11
  Speaker 7: that's what you that's what you prefer, or you can
• 30:14
  Speaker 7: sit on order at the table or at the counter.
• 30:17
  Speaker 7: But it was just, uh, finding great servers nowadays is.
• 30:20
  Speaker 5: Getting harder, no kidding, And uh, I'm kind of a
• 30:23
  Speaker 5: stickler for service.
• 30:24
  Speaker 2: So yes you are. It's you and several others that
• 30:28
  Speaker 2: kind of lead the way around here.
• 30:29
  Speaker 7: Uh you know, I feel like and I feel like
• 30:31
  Speaker 7: some of that art is gone or disappearing, I should say.
• 30:34
  Speaker 5: People are a lot of people.
• 30:36
  Speaker 2: Are okay with Okay, you're not.
• 30:38
  Speaker 5: I am not.
• 30:40
  Speaker 7: So we tried to we're trying to do, you know,
• 30:42
  Speaker 7: something new for us, and you know we're learning every day.
• 30:44
  Speaker 5: But it's you know, super fun but.
• 30:47
  Speaker 2: Uh but little e fies and it takes a minute
• 30:49
  Speaker 2: on a new concept.
• 30:50
  Speaker 5: It doesn't, you know, even even.
• 30:51
  Speaker 2: With all your experience and all your success.
• 30:53
  Speaker 5: And it's and it's a fast casual concept. Which we've
• 30:55
  Speaker 5: really never done.
• 30:56
  Speaker 7: So it's definitely we've definitely stubbed our toe a few times,
• 30:59
  Speaker 7: which is okay as long as you.
• 31:01
  Speaker 5: Learn from it.
• 31:01
  Speaker 7: But I feel like the food has always been pretty
• 31:03
  Speaker 7: dialed in. Yeah, and then we did Little Fie and Provisions.
• 31:08
  Speaker 7: H Little Leffie was really born from Kate, which which
• 31:12
  Speaker 7: people called Little Kate when it was in Fonder and
• 31:14
  Speaker 7: once we moved to the Big k So Fie was
• 31:16
  Speaker 7: our general manager for twenty three twenty four years at
• 31:18
  Speaker 7: Walker's and my wife's best friend.
• 31:21
  Speaker 5: So we partnered with her. That's cool. Well, you know,
• 31:24
  Speaker 5: I figure should keep it in the family. There's always
• 31:25
  Speaker 5: when there you trust.
• 31:26
  Speaker 7: Sure, So she you know, we brought her in and
• 31:30
  Speaker 7: as as an homasha her kind of you know, Fie
• 31:32
  Speaker 7: little Effie and the little owl is kind of like
• 31:34
  Speaker 7: her spirit animal, Okay. And so there's there's owls and
• 31:37
  Speaker 7: everything everywhere and on the menu. But it's you know,
• 31:40
  Speaker 7: it's it's just a fancy cocktail in small plates.
• 31:43
  Speaker 2: It's a beautiful it's a beautiful bar.
• 31:45
  Speaker 7: And again, you know, taking over somebody else's space, which
• 31:48
  Speaker 7: is kind of what we've always done. Was you know,
• 31:51
  Speaker 7: the bar was already pretty. Yeah, you know when it
• 31:53
  Speaker 7: was the food hall and uh it just you know,
• 31:57
  Speaker 7: I hated to see it go to waste. I kind
• 31:59
  Speaker 7: of just put a wall in between. We broke the
• 32:01
  Speaker 7: food Home into three pieces. Took two of the pieces
• 32:04
  Speaker 7: and said, we did Emerson Provisions, which is a little
• 32:07
  Speaker 7: retail store that we sell stuff from barbecues, so salad
• 32:10
  Speaker 7: dressings that we make at the restaurants, red wine, sauce,
• 32:13
  Speaker 7: some steaks, scooterery, some gifts, some snacks.
• 32:16
  Speaker 2: You know, it's a good looking shop.
• 32:18
  Speaker 7: It's fun and it's so My daughter and wife really
• 32:21
  Speaker 7: do that. I help with the food, but they go
• 32:24
  Speaker 7: to market and they buy things that they like, and
• 32:26
  Speaker 7: you know, so they really enjoyed that.
• 32:28
  Speaker 2: Derek Emerson Chef Restaurant Tour two of his newest concepts.
• 32:32
  Speaker 2: He's really got three, but two of his newest concepts
• 32:35
  Speaker 2: are Little e Fis and Masa Mesa in the East
• 32:38
  Speaker 2: Over District, and then he's got Emerson Provisions too, and
• 32:42
  Speaker 2: then a lot of this feed they all feed off together,
• 32:45
  Speaker 2: which is cool off each other. As Derek just walked
• 32:49
  Speaker 2: us through. Uh sacred ground out in Pocahontas is awesome
• 32:53
  Speaker 2: and there's some overlap in what he just described.
• 32:56
  Speaker 5: And I just you know, when I started smoking meat
• 32:57
  Speaker 5: for Sacred Ground, I.
• 32:58
  Speaker 2: Started, really you really fell in love with I did.
• 33:00
  Speaker 7: And you know I'd always done like little pieces here
• 33:03
  Speaker 7: and there, but never like offset smoker a thousand gallons.
• 33:06
  Speaker 7: You know today today we did I think sixteen briskets
• 33:11
  Speaker 7: on and three people. So we did four wagu uh
• 33:14
  Speaker 7: domestic wago and then twelve regular and so it's just
• 33:18
  Speaker 7: doing stuff like that. It's just uh, you know, in
• 33:21
  Speaker 7: there for Saturday. So it's you know, it's it's different
• 33:25
  Speaker 7: every day. Right, If it's cold outside, it's gonna be different.
• 33:28
  Speaker 7: If it's hot outside, it's gonna be different. If the
• 33:30
  Speaker 7: meat is different, it's gonna be different. If it's raining,
• 33:32
  Speaker 7: it's different. When your wood comes in, if it's a
• 33:35
  Speaker 7: little weather, it's different. So it's not just turning on
• 33:38
  Speaker 7: gas every day. It's going in there and working it
• 33:40
  Speaker 7: and figuring it out. And that's the part that keeps
• 33:43
  Speaker 7: me interested.
• 33:44
  Speaker 2: And and you you traveled to Texas with your daughter
• 33:48
  Speaker 2: a few years ago and this kind of took the dot.
• 33:52
  Speaker 7: Yeah, so we went we were going back and forth
• 33:55
  Speaker 7: to Texas, and I started eating barbecue in Texas, and
• 33:57
  Speaker 7: I was like, damn, I really like barbecue, you know,
• 34:01
  Speaker 7: just the the craftsmanship that they put into like the
• 34:05
  Speaker 7: briskets and things like that, and you know, making the smokers,
• 34:08
  Speaker 7: and it's just it's just a different game.
• 34:11
  Speaker 5: And you know a lot of.
• 34:13
  Speaker 7: People do pig and a lot of people do pig well,
• 34:15
  Speaker 7: but you know, beef is just, uh, it's.
• 34:18
  Speaker 5: Harder, it takes longer.
• 34:19
  Speaker 7: Yeah, you know, anybody can throw a pork butt on
• 34:22
  Speaker 7: I mean, you know and cooking and for a few hours,
• 34:25
  Speaker 7: you know, and pull it off. But you know, you
• 34:27
  Speaker 7: go sixteen hours on a brisket. It has to be
• 34:29
  Speaker 7: trimmed hella. So it makes for a long day. But
• 34:33
  Speaker 7: I feel like the art of doing that is uh,
• 34:37
  Speaker 7: for the craft of doing it, it's super interesting to me.
• 34:40
  Speaker 2: Right, So you've you've opened a lot of concepts and
• 34:42
  Speaker 2: restaurants and you've been successful in everything you've done. You
• 34:45
  Speaker 2: and Jennifer Derek Emerson on the Out of Bound show,
• 34:49
  Speaker 2: are you going to hold for a second? Are you
• 34:52
  Speaker 2: always because you're creative, You're an artist and you're a
• 34:55
  Speaker 2: chef in a business, So are you always thinking about
• 34:59
  Speaker 2: the next concept? And it's just natural because you're in
• 35:03
  Speaker 2: this game on a day to day basis.
• 35:05
  Speaker 7: Yeah, thinking, you know, One, I think it always can
• 35:08
  Speaker 7: be better, right, so we're always working to make it
• 35:10
  Speaker 7: the best we can. And Two, I think, yeah when
• 35:12
  Speaker 7: I come up, and I like to do things that
• 35:14
  Speaker 7: add to the community, not necessarily take from what other
• 35:16
  Speaker 7: people are doing. And that's why I say Moss is
• 35:20
  Speaker 7: not a Mexican restaurant, because we have enough Mexican restaurant. Yeah,
• 35:22
  Speaker 7: you know, so I just wanted to do something that
• 35:23
  Speaker 7: I enjoy. I like to eat with my hands, so
• 35:25
  Speaker 7: it's just like I should have just called it eat
• 35:26
  Speaker 7: with your fingers, but I like that, you know. But
• 35:30
  Speaker 7: it's uh but you know, yeah, I'm I'm we're looking.
• 35:33
  Speaker 7: I mean, and it may be, you know, expanding one
• 35:35
  Speaker 7: of the ones.
• 35:36
  Speaker 5: That we have.
• 35:36
  Speaker 7: Sure, it's definitely a possibility, but it's just really uh yeah,
• 35:42
  Speaker 7: it's kind of it's always.
• 35:44
  Speaker 5: It's always in the back of my mind, no doubt.
• 35:47
  Speaker 2: You can't help it.
• 35:48
  Speaker 7: I can't, And it's uh and I and I and
• 35:52
  Speaker 7: Jennifer's like stop yeah, but you know, luckily she's forced
• 35:56
  Speaker 7: me and everything barbecue.
• 35:57
  Speaker 2: I have a team.
• 35:58
  Speaker 7: Everybody thought I was kind of crazy, just because I
• 36:00
  Speaker 7: never cook barbecue as.
• 36:03
  Speaker 2: A crushing it to get paid. I heard it. You
• 36:06
  Speaker 2: know what what is Derek doing it? Now? There's time.
• 36:09
  Speaker 2: I mean, y'all sell out all the time. That's a
• 36:11
  Speaker 2: good one.
• 36:11
  Speaker 5: And you know I try.
• 36:13
  Speaker 7: I like to cook fresh every day, right, So it's
• 36:15
  Speaker 7: just and I think that makes a difference. So it's just,
• 36:17
  Speaker 7: you know, I do a certain amount every day. Some
• 36:19
  Speaker 7: days I'll adjust a little bit up and down depending
• 36:21
  Speaker 7: on the weather and things like that. Again, yeah, if
• 36:24
  Speaker 7: I know, it's me pouring down rain and probably cut
• 36:25
  Speaker 7: back a little but right now when it's as hot
• 36:28
  Speaker 7: as it is, because just you know, it's still pretty steady.
• 36:30
  Speaker 7: But it's you know, it's like I said, it's just, uh,
• 36:34
  Speaker 7: it's so different.
• 36:36
  Speaker 2: It's a passion time and it's a journey and you
• 36:38
  Speaker 2: like to be challenged creatively.
• 36:40
  Speaker 5: And I like to. Yes, the challenge keeps me interested.
• 36:43
  Speaker 2: Yeah. It's smart though. I mean, he's got Clinton folks
• 36:46
  Speaker 2: over there helping them out.
• 36:47
  Speaker 7: Yeah, I mean, I mean it's amazing that we see
• 36:49
  Speaker 7: tags from everywhere, a different the counties, and you know,
• 36:54
  Speaker 7: we've had people come from other places and it's you know,
• 36:56
  Speaker 7: people driving through Detroit and it's been really good.
• 36:58
  Speaker 2: Over the last twenty five plus years of you being
• 37:01
  Speaker 2: in the business and you and Jennifer owning restaurants, You've
• 37:04
  Speaker 2: this is kind of cool to say you've had people
• 37:06
  Speaker 2: from all over the world, in the country and world
• 37:09
  Speaker 2: died in your restaurants.
• 37:10
  Speaker 5: Yeah, it'specific.
• 37:11
  Speaker 7: Was amazing, Like when when we had Walkers and they
• 37:14
  Speaker 7: were Anthony Bourdain was here shooting, uh at the Pig,
• 37:18
  Speaker 7: yer at a big Apple in and uh Cedric Boseman
• 37:22
  Speaker 7: and they were all here for a get on up.
• 37:24
  Speaker 7: So they all ended up at Walkers one night. So
• 37:26
  Speaker 7: I had Mick Jagger, Dan k Broyded Bosemankay Taylor, and
• 37:31
  Speaker 7: I looked at and diner.
• 37:32
  Speaker 5: I was like, maw where in Jack's Mississippi? Wow, Yeah,
• 37:35
  Speaker 5: that's pretty.
• 37:35
  Speaker 2: Much Okay, you've met cool people, but was that cool?
• 37:38
  Speaker 5: Was that cool for you?
• 37:39
  Speaker 7: That was pretty shocking, you know, especially then when Anthony
• 37:41
  Speaker 7: Anthony Bourdain walking because they just saw him downtown shooting
• 37:44
  Speaker 7: and see, dy's just a table that you would never
• 37:47
  Speaker 7: think you would see in Mississippi?
• 37:50
  Speaker 2: Were you? So you've cooked for a million people and
• 37:53
  Speaker 2: people that you don't know, and then uh, celebrities and
• 37:58
  Speaker 2: uh political people and all that. Were you nervous when
• 38:01
  Speaker 2: they were in there that night and you were cooking?
• 38:03
  Speaker 2: Are you past that? Uh?
• 38:04
  Speaker 7: You know, I'm not necessarily nervous, but you know, Staph
• 38:08
  Speaker 7: was wanting to get autographs and I'm like, we don't.
• 38:10
  Speaker 5: We're not here. We want them here, we don't want
• 38:13
  Speaker 5: we want them to be normal people.
• 38:14
  Speaker 2: That's right.
• 38:15
  Speaker 7: That was my biggest issues, just Staph wanting to go.
• 38:17
  Speaker 7: You know, like I said, it's Mick Jagger.
• 38:19
  Speaker 5: It's kind of so he's.
• 38:20
  Speaker 2: He's one of the most famous people in the world.
• 38:23
  Speaker 2: I think that may be the most you may think
• 38:26
  Speaker 2: of someone else that's I think that's got to be
• 38:28
  Speaker 2: the most famous person who's been in one of your restaurants.
• 38:31
  Speaker 5: Yes, i'd have to say probably the most famous.
• 38:33
  Speaker 2: Okay, yeah, I didn't even realize that. That's incredible.
• 38:36
  Speaker 7: It was, like I said, just a Tuesday night, you know,
• 38:39
  Speaker 7: So this is pretty it's pretty neat.
• 38:42
  Speaker 2: Derek Emerson on the Out of Bound show, on the
• 38:45
  Speaker 2: text line from Sun Devil Maycy, what a local treasure.
• 38:50
  Speaker 2: One of the best interviews I've heard on OB We're
• 38:53
  Speaker 2: having a great time. We're spotlighting and highlighting the culinary
• 38:57
  Speaker 2: talent in the city limits of Jackson. Derek's been there
• 39:01
  Speaker 2: for years and he has Little Effis and Masa Mesa
• 39:06
  Speaker 2: and Emerson Provisions all in the East Over district in Jackson.
• 39:10
  Speaker 2: Of course, he had Walkers forever.
• 39:12
  Speaker 5: You know.
• 39:12
  Speaker 7: I mean, I will say that in Jackson we have
• 39:14
  Speaker 7: We're real lucky to have a lot of good, locally.
• 39:16
  Speaker 2: Own restaurant, no question.
• 39:17
  Speaker 5: I mean, you've got you know, you've.
• 39:18
  Speaker 7: Got Alex at As doing a bunch of cool, stuffy Sure,
• 39:21
  Speaker 7: you've got Will Puckett Tug. Absolutely, I got a buddy
• 39:26
  Speaker 7: of mine that was my chef at Walker's My Greenhill
• 39:28
  Speaker 7: is about to open a restaurant, and Fondering just said,
• 39:32
  Speaker 7: and so you've got you know, and there's just a
• 39:34
  Speaker 7: lot of locally owned, family.
• 39:37
  Speaker 2: Run restaurants and they're damn good and people support them.
• 39:41
  Speaker 7: Yeah, you know, and it's just you know, and that's
• 39:43
  Speaker 7: you know, people in Jackson like to go out and
• 39:46
  Speaker 7: do things, and they like to be they like to
• 39:48
  Speaker 7: have friends, and you know, they like to hang out.
• 39:50
  Speaker 7: And so it's having a lot of locally owned places
• 39:53
  Speaker 7: is pretty cool.
• 39:54
  Speaker 2: Yeah, And I mean there's nothing it's been happening since
• 39:57
  Speaker 2: the beginning of time breaking, Brad, having an experience with
• 40:02
  Speaker 2: family and friends and a good glass of wine or
• 40:05
  Speaker 2: whatever your beverage of choice is. That's what it's all about.
• 40:08
  Speaker 7: And it is and it's just, uh, it's just when
• 40:11
  Speaker 7: people spend time together now and a lot of times,
• 40:14
  Speaker 7: you know, they actually do put down on their phones
• 40:16
  Speaker 7: when they come to eat and somethings like that. But
• 40:18
  Speaker 7: the rest of your days are just you're going, going, going,
• 40:21
  Speaker 7: and you know, you know, the phones are so involved
• 40:24
  Speaker 7: in everything. It's just nice to see you come in
• 40:27
  Speaker 7: and actually have a conversation. Sure, and you know it
• 40:29
  Speaker 7: right away if they enjoyed it or not by the
• 40:31
  Speaker 7: look on their face, that's true. And it's it's it's
• 40:35
  Speaker 7: it's very telling. If the place start coming back full,
• 40:37
  Speaker 7: I'm like, what happened? Because I watch for that and
• 40:41
  Speaker 7: it's just, uh, you know, to be asking what was wrong?
• 40:44
  Speaker 5: Oh, they ordered a lot? Are we sure? You know?
• 40:47
  Speaker 7: That's kind of like one of those things that uh,
• 40:50
  Speaker 7: I just I'm a fanatic about watching place come back
• 40:54
  Speaker 7: just just because I want to make sure they're empty.
• 40:57
  Speaker 2: Derek Emerson on ESPN one of five None The Zone,
• 41:01
  Speaker 2: Masa Mesa and Little Effie's and Jackson, among several other
• 41:06
  Speaker 2: concepts in the metro area that have been a tremendous
• 41:09
  Speaker 2: asset for Mississippi and the Jackson metro area. Okay, we
• 41:15
  Speaker 2: got a little time here. You want to talk Saints, sure, Okay.
• 41:20
  Speaker 5: So frustrations kicking in.
• 41:22
  Speaker 2: Yeah, So there was a little bit of a spark
• 41:25
  Speaker 2: at the end of the year last year with Tyler
• 41:27
  Speaker 2: Shuck and Kellen Moore and so on. We'll see. But
• 41:30
  Speaker 2: you obviously grew up a Saints fan.
• 41:31
  Speaker 5: I didn't. I had season tickets up in to Covid.
• 41:34
  Speaker 2: Okay, all right, and so you got to live what
• 41:38
  Speaker 2: you and I. So my my aunt on two restaurants
• 41:41
  Speaker 2: in New Orleans, a Chapelaya and Dante by the River
• 41:44
  Speaker 2: when I was growing up, and she had season tickets.
• 41:48
  Speaker 2: Because back then when you and I were growing up,
• 41:49
  Speaker 2: as you were, know, nobody went to the game. So
• 41:52
  Speaker 2: you can the Brown Banks exactly eighty one eighty forty.
• 41:56
  Speaker 2: I'm going all the time. So you never thought that
• 42:00
  Speaker 2: you would see the run of Peyton Breeze, did you?
• 42:03
  Speaker 5: No?
• 42:04
  Speaker 7: It was it was you know, it was we were
• 42:08
  Speaker 7: actually we were at the game. When we were at
• 42:11
  Speaker 7: the game where when we beat Brett Farr and before
• 42:14
  Speaker 7: we went to the Super Bowl. We're also at the game,
• 42:17
  Speaker 7: the Rams game, and so uh you know the note
• 42:24
  Speaker 7: call and uh, probably the quietest I've ever left the
• 42:28
  Speaker 7: Superhow not not a Rams fan Jersey anywhere to be seen.
• 42:34
  Speaker 5: If they had them on, they took them off. Yeah,
• 42:36
  Speaker 5: which is probably smart because they even they knew that
• 42:40
  Speaker 5: was ugly.
• 42:41
  Speaker 2: Did you? I mean, you never thought that the Saints
• 42:45
  Speaker 2: would live in the playoffs, go to multiple NFC Championship
• 42:49
  Speaker 2: games and then win the Super.
• 42:51
  Speaker 5: Bowl now, and I was like, we wanted to go
• 42:53
  Speaker 5: to Miami so bad. Yeah.
• 42:56
  Speaker 2: Do you remember where you were when Tracy Porter picked
• 42:58
  Speaker 2: him off?
• 42:59
  Speaker 5: Oh? At the Saints game?
• 43:01
  Speaker 2: Yeah? Were you watching at your house?
• 43:05
  Speaker 5: Yeah?
• 43:05
  Speaker 7: At uh, yes, we were watching the Super Bowl at
• 43:07
  Speaker 7: the house.
• 43:08
  Speaker 5: And it was but yeah, man, it.
• 43:12
  Speaker 2: Was cho Is Breeze your favorite of all time? Or
• 43:15
  Speaker 2: did you have one, like you know, like Jeff Blake,
• 43:18
  Speaker 2: Rickey Jackson or Patrick Swilling or passing somebody else.
• 43:23
  Speaker 7: Having season tickets and going to the game during the
• 43:25
  Speaker 7: Drew Brees era would make him. I mean it pretty
• 43:28
  Speaker 7: much you get to a game occasionally before that, but
• 43:31
  Speaker 7: when we had season tickets we were going, you know,
• 43:34
  Speaker 7: every least eight games a year. Sure it was. It's
• 43:38
  Speaker 7: definitely a great time to be a Saints fan. Yeah,
• 43:43
  Speaker 7: A little disappointed nowadays they keep trading off for a
• 43:45
  Speaker 7: good players.
• 43:46
  Speaker 2: I know a couple of minutes left with Derek Emerson
• 43:49
  Speaker 2: restaurant tour chef Masa Mesa in Jackson, Mississippi, East Over District.
• 43:54
  Speaker 2: Little Athe's also in the East Over District and Emerson Provisions.
• 44:00
  Speaker 2: So is that the biggest best game you've ever been to?
• 44:03
  Speaker 2: Love NFC Championship game beating the Vikings and part.
• 44:05
  Speaker 7: Yeah, it was pretty impressive. Yeah, I mean, I you
• 44:07
  Speaker 7: could feel the whole to them just shaking it. It
• 44:09
  Speaker 7: was it was, it was loud, it was fun, and
• 44:12
  Speaker 7: it was it was.
• 44:14
  Speaker 5: It was amazing.
• 44:15
  Speaker 2: Now they've been losing the last couple of years, we're
• 44:19
  Speaker 2: hoping that they get back rolling. Have you been to
• 44:21
  Speaker 2: game in the last couple of years.
• 44:23
  Speaker 5: I haven't.
• 44:23
  Speaker 2: I don't blame you, I get but.
• 44:25
  Speaker 7: I mean, I'll also do barbecue every Sunday night. The
• 44:29
  Speaker 7: only restaurant I ever had on Sundays is now and
• 44:32
  Speaker 7: I've never been up in Sundays and really not up
• 44:34
  Speaker 7: in Monday.
• 44:34
  Speaker 5: So I was always be able to do stuff. But
• 44:35
  Speaker 5: now I'm like, I got you. Yeah, a little busy.
• 44:40
  Speaker 7: Yeah, well, I just you know, still I still enjoy
• 44:42
  Speaker 7: working a lot, and I enjoy being there, and I
• 44:46
  Speaker 7: enjoy seeing people, and I enjoy seeing people enjoy what
• 44:48
  Speaker 7: we're doing.
• 44:49
  Speaker 2: Absolutely. Hey, thanks for coming in.
• 44:51
  Speaker 5: Man, thanks for having me. I appreciate it very much.
• 44:52
  Speaker 2: Congratulations on all your success you and Jennifer, well.
• 44:56
  Speaker 7: You know the people who have been good to us,
• 44:57
  Speaker 7: and without without the people in Jackson supporting us, we
• 45:00
  Speaker 7: would be here.
• 45:00
  Speaker 2: And you've given us amazing experiences. Sacred Ground in Pocahontas
• 45:04
  Speaker 2: Local four sixty three and Kate in Ridgeland, and of
• 45:08
  Speaker 2: course Little Effie's and Masa Mesa and Emerson Provisions in
• 45:14
  Speaker 2: the East Over District in Jackson. For Derek Emerson and
• 45:18
  Speaker 2: Jay Meadows, I'm your host, bo Bounds. Have a good weekend.
• 45:20
  Speaker 2: We'll see you Monday.