Latest / Out of Bounds with Bo Bounds / Hour 3: Indiana back to the playoffs? Plus, Chaz Lindsay - Pulito & Rowans - joins us.

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Hour 3: Indiana back to the playoffs? Plus, Chaz Lindsay - Pulito & Rowans - joins us. · Out of Bounds with Bo Bounds

• 0:00
  Speaker 1: You walk here as Pickings Jackson All Systems go live
• 0:03
  Speaker 1: from the Whiskey sixty one Lounge inside the Bank Plus Studio.
• 0:07
  Speaker 2: I'm in the studio. It's the out of Bound Show
• 0:09
  Speaker 2: with Low Bound streaming live worldwide on the out of
• 0:13
  Speaker 2: Bounds Radio and on your radio dyes the end one
• 0:15
  Speaker 2: oh five point nine The show.
• 0:28
  Speaker 3: H R.
• 1:00
  Speaker 4: Anybody else got any questions about any college jobs?
• 1:03
  Speaker 1: Is not a booster? Would a big enough blank check?
• 1:06
  Speaker 4: Uh?
• 1:07
  Speaker 5: Here we go out of Bounds ESPN one oh five nine.
• 1:12
  Speaker 2: The Zone.
• 1:14
  Speaker 5: Brought to you by Pearl River Resort and the super
• 1:17
  Speaker 5: cool Golden Moon Casino Vegas style sportsbook Parrot with Championship
• 1:21
  Speaker 5: golf at Dancing Rabbit Golf Club. Wrap up the evening
• 1:25
  Speaker 5: with a little bit of table games Philip em Steakhouse.
• 1:30
  Speaker 5: That is a good twenty four to forty eight hours.
• 1:33
  Speaker 5: Pearl Riverresort dot com. I don't know how many remotes
• 1:37
  Speaker 5: will be doing up there for football season, but it's
• 1:40
  Speaker 5: gonna be a lot. A couple of different ways that
• 1:43
  Speaker 5: you can get in touch with us. I'm your host
• 1:45
  Speaker 5: bo Bounds straight funk with me. The Dancing Rabbit Golf
• 1:49
  Speaker 5: text line is six oh one eight eight five, three, seven,
• 1:54
  Speaker 5: seven six. You can find us on x at bow
• 1:59
  Speaker 5: Bounds tweet to A and the Stella Artois collar line
• 2:04
  Speaker 5: of six oh one seven zero, seven thirty seven fifty.
• 2:10
  Speaker 2: I thought Mike d was fantastic.
• 2:13
  Speaker 5: Again some more insight on Drew Brees and his speech
• 2:17
  Speaker 5: and how spectacular and powerful it was, and how much
• 2:22
  Speaker 5: fun it was for y'all to relive the dynasty and
• 2:25
  Speaker 5: the greatness of the New Orleans Saints under Drew and
• 2:27
  Speaker 5: Shawn and Mickey Loomis, who Drew gave credit to also,
• 2:35
  Speaker 5: and then we switch gears. This LSU defensive line class
• 2:38
  Speaker 5: they're going to have to rely on. I mean, they've
• 2:41
  Speaker 5: got some upper classmen, but they've got these three freshmen
• 2:45
  Speaker 5: that they're talking about. What can they do? How good
• 2:47
  Speaker 5: will they be? Can they stay healthy? What kind of
• 2:49
  Speaker 5: impact will they have? Will one of them start? Two
• 2:53
  Speaker 5: of them are from Louisiana, one of them are from
• 2:55
  Speaker 5: one of them is from Georgia. Two of them are
• 2:59
  Speaker 5: five stars, the other one was a four star lowess
• 3:01
  Speaker 5: rated was ninety six, all right, the other two were
• 3:06
  Speaker 5: ninety nine to ninety eight, and.
• 3:09
  Speaker 2: You know you've you there.
• 3:13
  Speaker 5: Look, I don't want to call them necessarily undersize because
• 3:16
  Speaker 5: you can come in all shapes.
• 3:18
  Speaker 2: Yeah, we saw Drew Brees go the Hall of Fame.
• 3:21
  Speaker 1: Uh, but.
• 3:26
  Speaker 5: We've had some defensive linemen go through Oxford and start
• 3:32
  Speaker 5: Bull who have not necessarily been six foot four two
• 3:35
  Speaker 5: ninety and have still been incredible, and some have gone
• 3:41
  Speaker 5: on to play in the NFL. So you don't ever
• 3:45
  Speaker 5: know where you're going to be. How you know what
• 3:49
  Speaker 5: scheme and so on they're going to use you if
• 3:51
  Speaker 5: you're two sixty to two eighty. Now the other dudes
• 3:54
  Speaker 5: maybe down to three twenty.
• 3:57
  Speaker 2: We'll see. He started pretty pretty heavy.
• 3:59
  Speaker 5: His name's Richard and Anderson out of Edna Carr, which is,
• 4:04
  Speaker 5: according to Mike Detillier, the number one high school football
• 4:07
  Speaker 5: program in the state Louisiana, which is saying something, holy smokes.
• 4:14
  Speaker 5: As much improved as our high school football is m
• 4:17
  Speaker 5: A I S and MHSAA, Louisiana high school football is filthy.
• 4:22
  Speaker 5: And so we'll see and we get they get tested early.
• 4:27
  Speaker 5: Clemson week one, Ole Miss Week three, and A and
• 4:31
  Speaker 5: m Week four. For LSU, we've talked about Old Miss
• 4:34
  Speaker 5: and Mississippi State. Three of their first four games are nasty,
• 4:39
  Speaker 5: you know, Ole Miss doesn't get to start off with
• 4:41
  Speaker 5: a cupcake stretch. Louisville neutral field, could be will be challenged.
• 4:48
  Speaker 5: Week three, LSU at home at Florida. That's a tough deal.
• 4:52
  Speaker 5: Three or first four. Right, you get a gimme in
• 4:54
  Speaker 5: week two where you get to kind of play everybody
• 4:58
  Speaker 5: and have fun and leave at halftime, go do whatever
• 5:02
  Speaker 5: you want to do, go get some food or tailgate.
• 5:04
  Speaker 5: H But week one, week three and week four brutal
• 5:08
  Speaker 5: for ole Miss, for Mississippi State. Week two, week three,
• 5:13
  Speaker 5: week four will decide a lot or maybe you know who, what,
• 5:18
  Speaker 5: where and why with Jeff Levy at Minnesota at South Carolina,
• 5:22
  Speaker 5: Missouri at home. And I'm not saying any of those
• 5:25
  Speaker 5: are great teams, but for where you are or where
• 5:27
  Speaker 5: you're not or where you may be, that that stretch
• 5:32
  Speaker 5: horse Bama's next, and for ole Miss they get they
• 5:36
  Speaker 5: get an off week and then they go on a
• 5:39
  Speaker 5: gauntlet Bandy Missouri, Texas, Auburn, Georgia, Oklahoma, So y'all get it.
• 5:47
  Speaker 5: Adding adding a ninth game we're not ready for. We're
• 5:50
  Speaker 5: trying to be ready, but we're not ready for. And
• 5:54
  Speaker 5: it's going to be more losses for you know, teams,
• 5:58
  Speaker 5: and I don't. We'll just see how how we adjust.
• 6:02
  Speaker 5: You know, we can't wrap our brain around. We won't
• 6:04
  Speaker 5: allow our brain to really absorb that. The Indiana Hoosiers
• 6:09
  Speaker 5: won the national championship in this weird kind of nuclear
• 6:16
  Speaker 5: engineering professor and Kurt Signetti runs their team quirky, weird, smart,
• 6:26
  Speaker 5: and didn't get didn't get a powerful job till after
• 6:29
  Speaker 5: he was sixty years old. Most people are, they're not
• 6:34
  Speaker 5: done by any stretch. But and they people are having
• 6:38
  Speaker 5: insane success sixties, seventies and even eighties. But to wait,
• 6:45
  Speaker 5: I mean, to have to wait that long because of
• 6:47
  Speaker 5: your journey. All in his twenties, no, all in his thirties,
• 6:53
  Speaker 5: no forties, No, Okay, So think about this. You're plodding
• 6:59
  Speaker 5: through your going through your journey. You're going through your career. Okay,
• 7:04
  Speaker 5: you're you're thirty years out and you're at IUPA, and
• 7:12
  Speaker 5: that's fine. But I mean, you've been at Alabama. Everybody's
• 7:18
  Speaker 5: getting hired off the staff in O nine, ten eleven.
• 7:21
  Speaker 2: While you're there.
• 7:22
  Speaker 5: Now you can pour gatorade on the sideline. I mean,
• 7:24
  Speaker 5: we all got silly with it, right, Oh my god.
• 7:27
  Speaker 5: That means he's going to be great. But as a
• 7:29
  Speaker 5: good friend of mine in the football business said, when
• 7:32
  Speaker 5: they leave Belichick's nest and Saban's nest, Belichick and Saban
• 7:37
  Speaker 5: don't go with them, and for some reason, as sports fans,
• 7:40
  Speaker 5: we can't wrap our brain around that. And so at
• 7:44
  Speaker 5: fifty two years old, I mean, he's got to make
• 7:50
  Speaker 5: the run to IUPA. Elon and James Madison. Y'all have
• 7:58
  Speaker 5: never watched any of those games games. It wasn't even
• 8:02
  Speaker 5: worth watching James Madison the College Football Playoff this year,
• 8:07
  Speaker 5: and not that they didn't do an amazing job to
• 8:09
  Speaker 5: have a good season. And the deal is what it is.
• 8:12
  Speaker 5: They're not going to clim it. We're allowing G five
• 8:15
  Speaker 5: teams into the college Football Playoff. Hey, more power to
• 8:18
  Speaker 5: what James Madison did and Bob Chesney parlayed that into
• 8:22
  Speaker 5: the job at UCLA. But my point is, Kurt signety
• 8:26
  Speaker 5: three decades into his career, I'm the head coach at LUPA,
• 8:31
  Speaker 5: which none of y'all had ever heard of. And then Elon,
• 8:39
  Speaker 5: who SEC teams beat like seventy to three on a
• 8:44
  Speaker 5: September tenth game, and then he goes to James Madison.
• 8:49
  Speaker 5: He doesn't get his dream job, or that's same as
• 8:52
  Speaker 5: dream job. He doesn't get a power for he gets
• 8:55
  Speaker 5: the worst power for job. Or yeah, at post sixty
• 9:02
  Speaker 5: years old and now he's making thirteen million a year
• 9:06
  Speaker 5: with a one hundred million dollar contract, and he's a
• 9:12
  Speaker 5: national championship coach.
• 9:15
  Speaker 2: And I don't think we.
• 9:16
  Speaker 5: Would be surprised if they're in the college football I
• 9:18
  Speaker 5: think we'd be surprised to go back to back, but
• 9:21
  Speaker 5: I don't think we'd be surprised if he's in the
• 9:23
  Speaker 5: college football playoff, which, by the way, it looks like
• 9:27
  Speaker 5: they are meeting with ESPN. Did you see Ross Dellenser
• 9:30
  Speaker 5: what he dropped yesterday or the day before. They're meeting
• 9:34
  Speaker 5: to try to figure out a way to get to
• 9:36
  Speaker 5: sixteen teams? No Way, Dancing Rabbit, Golf tax line six
• 9:41
  Speaker 5: zho one eight eight, five, three seven seven six Chas
• 9:46
  Speaker 5: Lindsay with Politos and Rowans at nine thirty. Hey, Hey,
• 10:22
  Speaker 5: good morning, Welcome in out of bounds, ESPN one oh
• 10:26
  Speaker 5: five nine The Zone football season.
• 10:28
  Speaker 2: Football season. It was fun to.
• 10:30
  Speaker 5: Get well one of our own, Drew Brees, into the
• 10:35
  Speaker 5: Pro Football Hall of Fame. Over the weekend, the Goat
• 10:38
  Speaker 5: QB one the best to ever do it in New
• 10:40
  Speaker 5: Orleans without a doubt, Drew Brees going into the Hall
• 10:44
  Speaker 5: of Fame and his speech was spectacular. I don't usually
• 10:49
  Speaker 5: watch Hall of Fame speeches more than once, but I've
• 10:53
  Speaker 5: watched it a few times now and then of course
• 10:57
  Speaker 5: the clips are great.
• 10:58
  Speaker 2: It was great. I hope you and enjoyed it.
• 11:00
  Speaker 5: Whether you whether you're a Saints fan or not, you
• 11:03
  Speaker 5: have to respect and admire Breeze's accomplishments and the impact
• 11:07
  Speaker 5: that he had on New Orleans and Louisiana.
• 11:09
  Speaker 2: And the state of Mississippi.
• 11:11
  Speaker 5: Fair enough, we are the out of Bound show ESPN
• 11:15
  Speaker 5: one oh five nine, The Zone bo Bound.
• 11:18
  Speaker 2: Straight Funk with you.
• 11:19
  Speaker 5: We'll have Chas lindsay On coming up next at nine thirty,
• 11:24
  Speaker 5: owner of Polito's and Rowans, and we're excited about that.
• 11:29
  Speaker 5: We're highlighting and spotlighting City of Jackson restaurants, slash bars
• 11:38
  Speaker 5: and all the great food and fun and experiences coming
• 11:44
  Speaker 5: out of downtown or bell Haven or Fondren or wherever
• 11:48
  Speaker 5: it is. And Chaz was able to make it up
• 11:52
  Speaker 5: here today in studio, which is awesome because when you're
• 11:55
  Speaker 5: running multiple restaurants plus an event venue, you've got a
• 12:00
  Speaker 5: lot going on, and uh, you know you need everybody
• 12:04
  Speaker 5: to be But it's like a football team. All hands
• 12:06
  Speaker 5: on deck, baby, right. You can't play with ten. You
• 12:10
  Speaker 5: can't play with nine. You can't play with eight on
• 12:12
  Speaker 5: the football field, or can you Jay Meadows unless you're
• 12:16
  Speaker 5: playing for Mount Sailt's.
• 12:16
  Speaker 4: Depends on which football field. If you're playing on the
• 12:18
  Speaker 4: f U T bel you got, yeah, you can play
• 12:21
  Speaker 4: with one down.
• 12:22
  Speaker 5: What what was your what was your high school football called?
• 12:26
  Speaker 2: Yeah?
• 12:26
  Speaker 4: Oh well you to my eight man football?
• 12:28
  Speaker 1: Yes?
• 12:28
  Speaker 2: Yeah, eight man football.
• 12:30
  Speaker 4: You need eleven four. You can't score as much with eleven.
• 12:34
  Speaker 2: No doubt.
• 12:34
  Speaker 5: So you basically played flag football in full pads. We
• 12:38
  Speaker 5: played in full pads. Oh yeah, okay, oh we were
• 12:40
  Speaker 5: hitting okay, well, waiting the lumber. I mean nobody weighed
• 12:43
  Speaker 5: over I mean other than nobody weighed over one hundred
• 12:47
  Speaker 5: and sixty pounds.
• 12:49
  Speaker 2: I don't how much did you weigh your senior.
• 12:50
  Speaker 4: Year bucks seventy five eighty So you were.
• 12:54
  Speaker 5: You were a little gangly? Yeah, six four one seventy
• 12:57
  Speaker 5: five pretty much the same exact as I am right now, Okay, yeah,
• 13:00
  Speaker 5: are you sure you're not one eighty five?
• 13:03
  Speaker 1: Right?
• 13:03
  Speaker 4: Now, I mean it would depends on I mean it
• 13:06
  Speaker 4: depends on how many bowls of cereal eighth night prior. Okay,
• 13:09
  Speaker 4: it only went two balls last night, one three. I
• 13:13
  Speaker 4: got three balls in one eighty five.
• 13:15
  Speaker 5: You had two balls of cereal last night about one
• 13:17
  Speaker 5: thirty in the morning.
• 13:18
  Speaker 2: Yeah, that's great. Well where you're it?
• 13:21
  Speaker 4: Topped?
• 13:21
  Speaker 3: It?
• 13:21
  Speaker 4: All? All good? Lord? Okay, you know and then bam
• 13:26
  Speaker 4: I needed the cereal? Did you cook?
• 13:28
  Speaker 1: No?
• 13:29
  Speaker 5: Okay, all right, lord, no, I have time to do that.
• 13:33
  Speaker 5: I had a cheeseburger from Rowans last week. Fabulous, excellent,
• 13:39
  Speaker 5: So it was the cold beer. I had a Key City,
• 13:42
  Speaker 5: Mississippi queen, which is a great partner of ours. Jack Bourgeois,
• 13:47
  Speaker 5: the man uh Bourgeoise. He was supposed to come in
• 13:51
  Speaker 5: this week, but uh, I'm not sure how that's going
• 13:53
  Speaker 5: to look because we're going on the road tomorrow.
• 13:56
  Speaker 4: Carnita's nachos is what I had. They were real good.
• 13:58
  Speaker 4: Oh yeah, Rowans very good. Oh they're strong. I like
• 14:02
  Speaker 4: them a lot.
• 14:03
  Speaker 5: Let's go ye sight. I love I love the vibe
• 14:07
  Speaker 5: at every viby the bar. It Rowins fits me. It's
• 14:12
  Speaker 5: just my deal. It's it's it's it's a throwback a
• 14:14
  Speaker 5: little bit. I'll be interested to see way, you know
• 14:16
  Speaker 5: how Chaz describes it. I'm not going to do it
• 14:19
  Speaker 5: justice right now, but I like the decor, I like
• 14:21
  Speaker 5: the feel, and it's kind of a throwback die Bar.
• 14:25
  Speaker 5: I like it fit's it fits bell Haven perfectly. I
• 14:28
  Speaker 5: grew up in bell Haven on Pinehurst a million years ago.
• 14:32
  Speaker 5: Place means the world to me. So we're gonna talk
• 14:35
  Speaker 5: Tolitos and Rowins and so if it's a street perfectly carnadoes, nachos, yeah, bangers.
• 14:43
  Speaker 2: Is that what I'm doing today?
• 14:45
  Speaker 4: I mean I'm already hungry. Depends on how I mean.
• 14:48
  Speaker 4: If you want to be a you know, on a heat,
• 14:51
  Speaker 4: I mean you may have to.
• 14:52
  Speaker 2: I do want to be I'm always on a heat.
• 14:54
  Speaker 4: It's a good point. Yeah, I can't remember the last
• 14:56
  Speaker 4: time I was.
• 14:59
  Speaker 2: Okay.
• 15:00
  Speaker 5: Could have been a bad time. Yeah, Chazz may be
• 15:02
  Speaker 5: mad at you. You're wearing another restaurant tours hat. Oh
• 15:05
  Speaker 5: I am Derek Emerson's Sacred Ground hat.
• 15:08
  Speaker 4: It's right. Maybe I need a Plito hat. That's all
• 15:11
  Speaker 4: that means. I know, that's what that means. I love it.
• 15:15
  Speaker 2: I'm glad you're wrapping it, though hard.
• 15:17
  Speaker 4: I love this hat. It's great looking at it.
• 15:18
  Speaker 2: Okay, you've been doing good.
• 15:20
  Speaker 5: Yeah, so Elijah Cragg is the official bourbon of the show,
• 15:23
  Speaker 5: and they're great.
• 15:24
  Speaker 2: They're a great partner.
• 15:25
  Speaker 5: You've been wearing the Elijah Cragg Old Fashioned Week hat,
• 15:28
  Speaker 5: which I'm proud of you.
• 15:29
  Speaker 4: I wear are sponsors.
• 15:30
  Speaker 2: I know, I love it.
• 15:31
  Speaker 4: I'm not, I'm not. I know.
• 15:32
  Speaker 5: I messed with you alive. No, I'm being serious. I'm
• 15:37
  Speaker 5: because I love you, but I have to give you
• 15:39
  Speaker 5: hell on the air. Okay, here's the deal. Then then
• 15:42
  Speaker 5: the Tito's hats that came in, which are is a
• 15:44
  Speaker 5: great partner of ours. That Tito's hat is awesome now
• 15:49
  Speaker 5: you're wearing.
• 15:50
  Speaker 4: Yeah, cool, cool. I'm just trying to trying to keep
• 15:53
  Speaker 4: it all Coach.
• 15:54
  Speaker 2: You're part of the movement.
• 15:55
  Speaker 4: I am. I am the movement.
• 15:57
  Speaker 2: You are them. I feel like I am. You're the tsunami.
• 15:59
  Speaker 4: That's right, somebody's got to move this thing.
• 16:02
  Speaker 1: Yeah.
• 16:03
  Speaker 2: You and Kurt Signetti.
• 16:04
  Speaker 4: Yeah, well, I mean, same guy.
• 16:06
  Speaker 5: What's the difference. I think y'all's approach is eerily similar.
• 16:09
  Speaker 5: Got to be, especially you're he is a winner. He
• 16:13
  Speaker 5: is a winner. He is a winner.
• 16:16
  Speaker 4: He doesn't have to do anything else the rest of
• 16:18
  Speaker 4: his life.
• 16:19
  Speaker 5: Uh huh. And he's a national championship coach at Indiana.
• 16:22
  Speaker 5: I'm making thirteen million a year. But I was thinking
• 16:24
  Speaker 5: about the similarities between you two off the charts. I
• 16:30
  Speaker 5: think it's the attention to details. That's probably what it is.
• 16:33
  Speaker 5: He probably learned from Manny. Yeah, because like I'll ask
• 16:37
  Speaker 5: you to do, you eventually get it done. But I
• 16:39
  Speaker 5: usually have to ask four or five times. Can you
• 16:41
  Speaker 5: imagine assistant coach, Like, can you imagine Signetti asking for
• 16:45
  Speaker 5: something this morning. Let's just say, no, seven o'clock coaches
• 16:48
  Speaker 5: meeting today And he looks over at his cornerbacks coach.
• 16:53
  Speaker 2: Yeah, all right, and he goes, Ricky, I need this.
• 16:59
  Speaker 5: And I'm not getting it today, tomorrow, the next day
• 17:05
  Speaker 5: or the next Yeah, Ricky's going that's right. Yeah, Ricky's out.
• 17:08
  Speaker 2: Ricky.
• 17:09
  Speaker 5: Ricky shows up and his key card doesn't work in
• 17:12
  Speaker 5: the Indiana who's your football building?
• 17:13
  Speaker 2: Yes?
• 17:14
  Speaker 4: Yeah, it starts calling folks, right, I mean, I don't
• 17:17
  Speaker 4: know what's from my car.
• 17:19
  Speaker 2: I don't I don't know what happened. You're you're gone.
• 17:23
  Speaker 4: He should have had it that day.
• 17:25
  Speaker 5: I agree with Robert m on the Dancing Rabbit golf
• 17:28
  Speaker 5: text line. BO with the Indiana schedule, they should make
• 17:31
  Speaker 5: the college football playoffs. Guys, I'm going to say this
• 17:35
  Speaker 5: because I know Old Miss it Is believes and they should.
• 17:39
  Speaker 5: I don't think they'll make it, but they believe that
• 17:41
  Speaker 5: they you know that they can get to the college
• 17:43
  Speaker 5: football playoff this year. I mean, I think they're going
• 17:46
  Speaker 5: to have a good year. Can they get to ten
• 17:47
  Speaker 5: and two? I don't see it. But here's the deal,
• 17:50
  Speaker 5: because I don't not in three teams are not going
• 17:53
  Speaker 5: to make it. But when here's the problem this year,
• 17:57
  Speaker 5: Penn State, Notre Dame in Indiana because there's only so
• 18:00
  Speaker 5: many spots. There's twelve spots and we're still letting G
• 18:03
  Speaker 5: six teams in, which is absurd. With Penn State, Indiana
• 18:08
  Speaker 5: and Notre Dame schedule, that could be a problem for
• 18:14
  Speaker 5: SEC teams because there's only so many spots. A big
• 18:18
  Speaker 5: twelve team's going to get in. At least an ACC
• 18:21
  Speaker 5: team's going to get in. At least another big ten
• 18:24
  Speaker 5: in Ohio State could get in, could get in with
• 18:28
  Speaker 5: Julian Saying and some wide receiver that everybody's raving about
• 18:31
  Speaker 5: that Chris Carter said yesterday or the day before on
• 18:34
  Speaker 5: Rich Eisen, maybe the best player he's ever kind of
• 18:38
  Speaker 5: mentored or coached. On the side, think about what Jeremia
• 18:41
  Speaker 5: Smith think about what that says. Chris Carter, Hall of
• 18:45
  Speaker 5: Famer with the Minnesota Vikings. I praise okay him, that's right.
• 18:49
  Speaker 5: Carter said, this kid, wow, could be the best that
• 18:53
  Speaker 5: I've ever worked with from Ohio State. So you got
• 18:57
  Speaker 5: Penn State, easy schedule, Notre Dame easy schedule, Indiana easy schedule.
• 19:02
  Speaker 5: All you gotta do is go ten and two plus
• 19:04
  Speaker 5: I think Vanderbilt went ten and two and got snubbed
• 19:08
  Speaker 5: and Notre Dame got snubbed.
• 19:09
  Speaker 4: Then ten and two with a nine game nine games.
• 19:12
  Speaker 5: Yeah, but they're saying it doesn't matter. That's that's not
• 19:16
  Speaker 5: They're not looking at strength of schedule. They're looking at
• 19:19
  Speaker 5: strength of record. As far as the College Football Playoff Committee,
• 19:24
  Speaker 5: Chef Restaurant Tour, who has been recognized nationally, Chas Lindsay,
• 19:29
  Speaker 5: Polito's and Rowan's coming up next.
• 19:32
  Speaker 2: You can watch it on YouTube search out of Bound
• 19:35
  Speaker 2: sports shopping with your parents.
• 19:56
  Speaker 5: Not really, and we're rolling out of bounds one oh
• 20:06
  Speaker 5: five nine The Zone ESPN they're great, great Jackson City
• 20:12
  Speaker 5: Limits restaurants and bars. Amazing what's going on as far
• 20:16
  Speaker 5: as the culinary talent, and we are showcasing and highlighting
• 20:21
  Speaker 5: these restaurant tours and chefs. We are super excited to
• 20:25
  Speaker 5: have Chas Lindsay on the show. Politos in bell Haven,
• 20:31
  Speaker 5: Rowans in bell Haven and Shady.
• 20:34
  Speaker 1: Nook Shady Nook yep.
• 20:37
  Speaker 5: And that's a really really cool building on Poplar that
• 20:40
  Speaker 5: we'll talk about here in just a few minutes. Chas
• 20:43
  Speaker 5: Lindsey Chef restaurant Tour on ESPN one oh five nine
• 20:47
  Speaker 5: The Zone. Checkout Politos and check out Rowans this week
• 20:51
  Speaker 5: or next week. They're doing a great job down there
• 20:55
  Speaker 5: in bell Haven. Chas Lindsay, good morning. How you doing, buddy,
• 20:57
  Speaker 5: do great? Thanks for having me here. Well, we're glad
• 21:01
  Speaker 5: that you were able to get up here. I know
• 21:03
  Speaker 5: you're busy. You grew up in belle Haven Born Race. Yeah,
• 21:06
  Speaker 5: so I'm on my sixth house in belle Haven.
• 21:10
  Speaker 2: Nice.
• 21:10
  Speaker 3: Yeah so born on lind Crest and Peachtree Street in
• 21:13
  Speaker 3: Belvoir and then I live in Belleven Heights for a
• 21:15
  Speaker 3: little bit and then Poplar now Quinn Street.
• 21:18
  Speaker 1: So three blocks from the restaurants.
• 21:20
  Speaker 2: Nice. Yeah, you're like me, I bounced around. Yeah, I
• 21:24
  Speaker 2: mean we lived there forever, but.
• 21:26
  Speaker 5: Then as a college in different apartments.
• 21:30
  Speaker 1: Yeah.
• 21:30
  Speaker 3: You know, it's like, you know, house that you like
• 21:32
  Speaker 3: in the neighborhood comes on the market and you're like, okay,
• 21:35
  Speaker 3: I'll move.
• 21:35
  Speaker 1: Yeah, it's not that far. Those are the worst moves
• 21:39
  Speaker 1: a couple.
• 21:40
  Speaker 2: It's not that far. But then you're like, oh, it's
• 21:42
  Speaker 2: still moving.
• 21:43
  Speaker 1: Yeah absolutely.
• 21:44
  Speaker 5: Uh Polito's Rowans in Belle Haven Chaz Lindsay on the
• 21:49
  Speaker 5: Out of Bound show. Okay, so I may not have
• 21:52
  Speaker 5: this right, so correct me here. You got started in
• 21:56
  Speaker 5: the industry at pizza Shack.
• 21:58
  Speaker 3: Yeah on c Street ocasional location. How old fifteen? Fifteen
• 22:03
  Speaker 3: years old?
• 22:04
  Speaker 1: Fifteen?
• 22:04
  Speaker 3: So yeah, well my first job was it was winn
• 22:07
  Speaker 3: Dixie Old Jenney fourteen.
• 22:08
  Speaker 1: Yeah.
• 22:09
  Speaker 3: Yeah, so ride my bike there and then moved over
• 22:11
  Speaker 3: to Pizza Shack, started on cash register that only lasted
• 22:14
  Speaker 3: like two weeks, and then move back to the kitchen
• 22:16
  Speaker 3: and fell in love with it.
• 22:19
  Speaker 4: Nice.
• 22:19
  Speaker 3: Yeah, And from there I went to work for Grant
• 22:22
  Speaker 3: and now at pan Asia up the County line. Yeah,
• 22:24
  Speaker 3: old brick oven location, dude.
• 22:27
  Speaker 5: Yeah, in the nineties. I loved to brick Oven. Yeah,
• 22:29
  Speaker 5: oh my god, that was like big living. When when
• 22:31
  Speaker 5: you had enough money in college to go to brick Oven.
• 22:34
  Speaker 1: That was a spot, dude. Yeah, really trying to impress them.
• 22:37
  Speaker 2: Absolutely yeah, absolutely.
• 22:40
  Speaker 1: Yeah. So that's that's where I fell in love with cooking.
• 22:42
  Speaker 3: Okay, that's like where I got the bug and uh yeah,
• 22:46
  Speaker 3: you know, just wanted to do it and failed attempt
• 22:49
  Speaker 3: at traditional college at the University of South Mississippi and
• 22:53
  Speaker 3: ended up at Hyde Park, Conery, Culinary sup of America
• 22:57
  Speaker 3: and Hide Park in New York, Yeah, and then New
• 23:00
  Speaker 3: York City and then Italy and back to Jackson.
• 23:04
  Speaker 5: All right, so what hold on? Hyde Park's big time.
• 23:08
  Speaker 5: I mean, you know, Emerald Son just went through. Robert
• 23:11
  Speaker 5: Saint John's son just went through. It's big time. So
• 23:15
  Speaker 5: let's not just he kind of glossed over. Chas Lindsay
• 23:17
  Speaker 5: went to CIA Hyde Park, New York, and if you
• 23:21
  Speaker 5: look at the alums that have been through there, it's insane.
• 23:24
  Speaker 5: How old were you when you got to the Culinary
• 23:27
  Speaker 5: Institute of America or Haide Park, New York It was
• 23:30
  Speaker 5: eighteen Okay.
• 23:31
  Speaker 1: Yeah, wow, that's fast.
• 23:33
  Speaker 4: Yeah, so that's pretty strict and.
• 23:37
  Speaker 1: It's like military school.
• 23:38
  Speaker 3: Yeah, yes, that's yeah, if you're like in Let's say
• 23:40
  Speaker 3: I was like am classes, so I had to be
• 23:42
  Speaker 3: a class like depending on the class either like five
• 23:45
  Speaker 3: point thirty in the morning or seven in the morning,
• 23:47
  Speaker 3: seven hour class. You had to shave every day, you know,
• 23:50
  Speaker 3: fresh press uniform like, I mean, it's it's no bs.
• 23:54
  Speaker 4: You did this voluntarily, Yeah, okay.
• 23:57
  Speaker 2: All right to stay in the program. Maybe it was either.
• 24:01
  Speaker 3: Yeah, yeah, it's yeah, it's intense. But I don't know.
• 24:04
  Speaker 3: The environment worked well for me.
• 24:05
  Speaker 2: Yeah, accountability and discipline.
• 24:07
  Speaker 3: Yeah, traditional education was not my thing, right, but that
• 24:11
  Speaker 3: just resonated with me and stuck. And so how long
• 24:15
  Speaker 3: were you there? Well, it's well, now it's an accredited university.
• 24:19
  Speaker 3: When I was there, it was not quite there yet.
• 24:21
  Speaker 3: But they did have the bachelor's program. I only did
• 24:23
  Speaker 3: the associates program. I took a gap year and I
• 24:27
  Speaker 3: worked at a Love Madison Park in New York City,
• 24:31
  Speaker 3: And which.
• 24:32
  Speaker 2: Was what was that like? Intense?
• 24:33
  Speaker 4: I bet?
• 24:34
  Speaker 1: Yeah, super intense.
• 24:35
  Speaker 3: I mean the year that I was there, they got
• 24:37
  Speaker 3: three Michelin stars, four stars New York Times and it
• 24:41
  Speaker 3: was their first year on the Sam Pelgrino Top fifty
• 24:44
  Speaker 3: list worldwide.
• 24:45
  Speaker 1: Yeah, yeah, it was a lot.
• 24:48
  Speaker 5: So you you've been to the you've been in Hyde
• 24:51
  Speaker 5: Park at the Culinary School. But you walk in there
• 24:55
  Speaker 5: and you realize expectations are high everyday period, but.
• 24:59
  Speaker 1: They're not how either, like almost unattainable? Right? Yeah?
• 25:02
  Speaker 3: Have you read Unreasonable Hospitality Wilgadea? No, okay, well there's uh,
• 25:08
  Speaker 3: you know, there's two books about hospitality that you know,
• 25:11
  Speaker 3: everyone in the restaurant business agreed. It's setting the table.
• 25:14
  Speaker 3: Danny Meyer, Union Square Hospitality. He also started Chikeshack. Yeah, yeah,
• 25:19
  Speaker 3: and then Unreasonable Hospitality, which is Wilgadera. And he was,
• 25:22
  Speaker 3: you know, Danny Meyer was his mentor, but he was
• 25:24
  Speaker 3: general manager of Eleve Madison when I was there. There's
• 25:27
  Speaker 3: a there's a few paragraphs in the book where he
• 25:30
  Speaker 3: talks about Daniel Home throwing a plate into a young
• 25:33
  Speaker 3: kid's face and then him having to like pull him
• 25:35
  Speaker 3: into the back hallway and like chew them out and
• 25:37
  Speaker 3: say that's not okay.
• 25:39
  Speaker 1: I was act good. Are you serious? Ty? Yeah? Damn Yeah.
• 25:44
  Speaker 1: It's intense.
• 25:44
  Speaker 5: Yeah, okay, so you take the gap you're we're visiting
• 25:47
  Speaker 5: with cha Chas Lindsay Polito's and Rowans and Shady Nook
• 25:50
  Speaker 5: and bell Haven, all great places that we'll talk about
• 25:53
  Speaker 5: a little bit more in just a minute. He goes
• 25:55
  Speaker 5: to one of the most prestigious culinary schools in the world,
• 25:59
  Speaker 5: and and and again. Emerald Son and Robert Saint John's
• 26:02
  Speaker 5: son just became alums in the last couple of years.
• 26:04
  Speaker 2: They're doing amazing things. One in Chicago, one in New Orleans.
• 26:07
  Speaker 2: So you take the gap yere, then what what do
• 26:09
  Speaker 2: you do?
• 26:10
  Speaker 3: Go back to the city after I graduate? Well, go
• 26:13
  Speaker 3: back finish, then to the city.
• 26:16
  Speaker 1: Kind of had a kind of had some fun in
• 26:18
  Speaker 1: Brooklyn for about a year.
• 26:20
  Speaker 2: Yeah, yeah, you know really as you show my.
• 26:22
  Speaker 3: Hipsterorism, you know, which it was like peak then and
• 26:27
  Speaker 3: then decided it was time to get back. So I
• 26:29
  Speaker 3: went to go work for Tom Kuikio. I worked at
• 26:32
  Speaker 3: Cleekyo and sons made Sioux.
• 26:35
  Speaker 2: Chef there Where was that?
• 26:36
  Speaker 3: That was on the fifteenth and West fifteenth and okay,
• 26:41
  Speaker 3: so New York fifth Avenue.
• 26:42
  Speaker 1: Yeah, in Manhattan.
• 26:44
  Speaker 2: What was that like?
• 26:46
  Speaker 3: Also a lot, right, I mean that was more like
• 26:49
  Speaker 3: tasting menu focused like Cheffick was. He had been at
• 26:53
  Speaker 3: the Modern like I mean we were you know, doing
• 26:55
  Speaker 3: more like stylized food, but you know with Cleikio technique,
• 26:59
  Speaker 3: which is like very like simple, and like that's what
• 27:02
  Speaker 3: working for Cleikio like really shaped the way that I cook.
• 27:04
  Speaker 3: You know, like I kind of like to think of
• 27:07
  Speaker 3: Pulito as like a Mississippi Craft. Okay, you know, but yeah,
• 27:12
  Speaker 3: so I did years of the line cook there, then
• 27:14
  Speaker 3: got permoted as sous chef of the tap room, and
• 27:16
  Speaker 3: then from there got moved over to Craft, which is
• 27:19
  Speaker 3: the flagship actually just closed like a month ago, six
• 27:22
  Speaker 3: weeks ago something like that after twenty five years, which
• 27:24
  Speaker 3: twenty five years in New York is like you're a dinosaur, right,
• 27:28
  Speaker 3: you know you're saying right. And then yeah, became amsu
• 27:34
  Speaker 3: chef there, which that's like what really shaped me. Like,
• 27:38
  Speaker 3: you know, Monday, Winter Friday, I had to be at
• 27:40
  Speaker 3: the Union Square Green Market at seven am with a
• 27:42
  Speaker 3: wheelbarrow like buying all the vegetables.
• 27:44
  Speaker 1: I mean.
• 27:47
  Speaker 3: Just like very like seasonal, clean focused food, you know,
• 27:51
  Speaker 3: all the cart not plated, not composed plates, which is
• 27:55
  Speaker 3: we don't do composed plates of polito, you know, and
• 27:58
  Speaker 3: we do everything seasonal, like right now is tomato season. Yeah,
• 28:02
  Speaker 3: which are gorgeous. Ninety percent of our vegetables come from
• 28:05
  Speaker 3: two dog farms twenty five minutes north of us in Flora, right,
• 28:09
  Speaker 3: and like you know, we prod ourselves on that.
• 28:11
  Speaker 5: You pride yourself in sourcing, which is that's the difference.
• 28:16
  Speaker 1: Absolutely, I mean the whole thing.
• 28:18
  Speaker 3: I like quality ingredients, treat them well, don't do much
• 28:22
  Speaker 3: to them, that's it.
• 28:24
  Speaker 1: Just you know, just buy nice stuff. I mean. So, yeah,
• 28:26
  Speaker 1: we are a more expensive restaurant, which is fine.
• 28:30
  Speaker 2: It's also really super high quality.
• 28:33
  Speaker 3: Exactly, and like I can tell you where everything comes from.
• 28:35
  Speaker 3: So like the tomato salad right now, we only get
• 28:38
  Speaker 3: the tomatoes from two dog farms, and like when they're done,
• 28:41
  Speaker 3: we're done for the year.
• 28:42
  Speaker 1: That's it.
• 28:43
  Speaker 3: So olive oil and the plate comes from the olive
• 28:45
  Speaker 3: farm that I worked at Middally.
• 28:46
  Speaker 1: I get ten cases a year. I say, I do
• 28:48
  Speaker 1: three cases for treble season. I do seven cases for
• 28:52
  Speaker 1: tomato season. And so you know.
• 28:55
  Speaker 3: It's like I know that people who like create the
• 28:58
  Speaker 3: product and like right, yeah, like there's you know, there's
• 29:01
  Speaker 3: something special about that.
• 29:03
  Speaker 2: Absolutely.
• 29:05
  Speaker 5: Chas Lindsay restaurant tour chef Polito and Rowans and shatty
• 29:11
  Speaker 5: nook in bell Haven.
• 29:12
  Speaker 2: Okay, so then you go where?
• 29:15
  Speaker 3: So burned out, didn't know where I was gonna go, right,
• 29:19
  Speaker 3: and I in twenty eleven I went over for six
• 29:22
  Speaker 3: weeks in harvested olives in Italy. Nice called Costa Kappeannetti.
• 29:27
  Speaker 3: It's like an hour and a half north of Rome,
• 29:28
  Speaker 3: in a little town called Tuscanna. It's still in the
• 29:31
  Speaker 3: state of Lasio. It's not Tuscany. It's in Lazio, so
• 29:34
  Speaker 3: south of the Tuscan border. But twenty fifteen I was
• 29:37
  Speaker 3: like burned out, didn't want to do New York anymore.
• 29:40
  Speaker 3: And Lorenzo was in town. We had dinner and I
• 29:43
  Speaker 3: was like, I don't know where I'm going or what
• 29:44
  Speaker 3: I'm doing. He's like, well, I need a chef on
• 29:46
  Speaker 3: the farm. Like why don't you? Why don't you move over?
• 29:50
  Speaker 3: And So moved out to Italy, had an apartment and
• 29:52
  Speaker 3: a horse stable. Cool, and did that for almost a year.
• 29:57
  Speaker 3: I wasn't able to get a proper visa because at
• 29:59
  Speaker 3: the time I was twins. The Times twenty sixteen the
• 30:02
  Speaker 3: unemployment rate amongst people my age in Italy was forty
• 30:05
  Speaker 3: one percent, so they were not handing out work visas
• 30:08
  Speaker 3: to anybody, right, so I'd fly to Morocco every three
• 30:11
  Speaker 3: months to reset my us nice and uh and then
• 30:17
  Speaker 3: finally like got flagged and so all right, I gotta
• 30:20
  Speaker 3: got a head home. You know.
• 30:22
  Speaker 2: Was that that had to be an incredible experience?
• 30:24
  Speaker 1: Oh yeah, it was amazing, Yeah it was. It was awesome. Yeah, great, like.
• 30:30
  Speaker 4: Great food, great wand clean food.
• 30:33
  Speaker 1: Yeah you know.
• 30:34
  Speaker 3: Yeah, we grew everything, like, you know, harvested ourselves all
• 30:37
  Speaker 3: the holes made there on the farm.
• 30:38
  Speaker 1: And it was also a horse farm.
• 30:40
  Speaker 3: They had Arabian horses for racing, so yeah, I'd help
• 30:43
  Speaker 3: with those learn to bear back.
• 30:46
  Speaker 1: Couldn't walk for a few weeks, so mad Yeah, yeah,
• 30:51
  Speaker 1: but uh yeah that was awesome.
• 30:53
  Speaker 3: And then came back home for about a year and
• 30:56
  Speaker 3: a half, was the executive chef of Parlor Market downtown
• 30:59
  Speaker 3: back in the day. And uh, I met my now
• 31:04
  Speaker 3: ex wife and uh she matched her medical residency in Alpaso, Texas.
• 31:09
  Speaker 3: Moved out there for three years and uh when it
• 31:12
  Speaker 3: was told home, came back and uh signed Lisa on
• 31:16
  Speaker 3: Polito and that's.
• 31:18
  Speaker 1: Where we're at.
• 31:18
  Speaker 2: Three and a half years.
• 31:20
  Speaker 1: Three and a half years.
• 31:21
  Speaker 5: People have been talking about your restaurant NonStop. People here
• 31:25
  Speaker 5: and all over. When you look at people who have
• 31:29
  Speaker 5: come through and dined at your place, I mean that
• 31:34
  Speaker 5: that's got to be a cool factor for you.
• 31:36
  Speaker 3: I mean it's yeah, I mean it's it's it's kind of.
• 31:40
  Speaker 5: Hard to get in your restaurant, which is a good thing.
• 31:42
  Speaker 5: Demanded the guys for it. I don't know, No, yeah,
• 31:46
  Speaker 5: I did it. I did a dinner in Memphis this
• 31:48
  Speaker 5: past weekend. One hundred and sixty people sold out in
• 31:52
  Speaker 5: like forty eight hours, which and they said it was
• 31:54
  Speaker 5: like the like, it's just I don't know, it's very humbling.
• 31:56
  Speaker 5: It's it's nuts, you know. It is that like we're
• 32:00
  Speaker 5: talked about, like not just in Jackson, but all around
• 32:03
  Speaker 5: the southeast. Okay, show when I want you to you
• 32:09
  Speaker 5: kind of did a minute ago. I want you to
• 32:11
  Speaker 5: describe what is polito.
• 32:13
  Speaker 3: So Politosria like you know Osyria in the Italian chain.
• 32:18
  Speaker 1: So you have five restaurants, uh tiers.
• 32:20
  Speaker 3: So you have Cafe Bar, pizzeria, Trattoria Ostria, and then
• 32:25
  Speaker 3: restaurante so like cafe bar obviously just co get an espresso.
• 32:28
  Speaker 1: Sure, you know pizzerio. It speaks for itself.
• 32:32
  Speaker 3: Trattia is like you know, we were talking about like
• 32:36
  Speaker 3: Keefers earlier, like that, you know, it kind of be
• 32:38
  Speaker 3: like that Oceria is like a nice neighborhood restaurant, but
• 32:42
  Speaker 3: like it's it's nice, but it's not like fine dining
• 32:46
  Speaker 3: like stuffy and then restaurant it.
• 32:49
  Speaker 1: Would be like white tablecloths.
• 32:50
  Speaker 3: So we're like a just like a nice high end
• 32:53
  Speaker 3: neighborhood restaurant, right, you know, five days a week, dinner only,
• 32:58
  Speaker 3: seasonal menu we print and use in house, you know,
• 33:03
  Speaker 3: almost daily, depending on what we have, and we just
• 33:08
  Speaker 3: buy like the best quality ingredients we can and sure
• 33:12
  Speaker 3: and serve them like simply.
• 33:15
  Speaker 2: What is.
• 33:18
  Speaker 5: Okay right now? At Polato's, what's your favorite tomato? Okay, yeah,
• 33:23
  Speaker 5: tomato salad without a doubt. I mean all like this
• 33:26
  Speaker 5: is the best time of year to eat a polito
• 33:28
  Speaker 5: in my in my opinion, because we have all the vegetables,
• 33:32
  Speaker 5: you know, tomatoes, corn, eggplant, squashed zucchini, peppers. We've got
• 33:36
  Speaker 5: you know, Jimmy ardello peppers, Shasheeto peppers, all the bell peppers,
• 33:41
  Speaker 5: you know, melons, peaches, Like everything's just beautiful and they're
• 33:46
  Speaker 5: all like you don't have to do a lot to them.
• 33:50
  Speaker 5: You know, the tomato salad is just slice tomatoes, salt, pepper,
• 33:54
  Speaker 5: olive oil, like balsham vinegar, basil.
• 33:56
  Speaker 1: That's it.
• 33:57
  Speaker 3: Like, but it's which happen. Yeah, it's awesome. And we
• 34:01
  Speaker 3: do this fun thing where we offer it. Once you
• 34:04
  Speaker 3: finish your tomato salad because you've got all this olive
• 34:06
  Speaker 3: oil and like juice from the tomatoes and balam white
• 34:08
  Speaker 3: balsamic vinegar, we pour a shot of mezcal on it
• 34:11
  Speaker 3: can just sip it off the plate.
• 34:13
  Speaker 2: Oh nice, that is fun.
• 34:15
  Speaker 1: Yeah, it's a lot of fun.
• 34:17
  Speaker 5: Chaz Lindsey Polito and Rowans only out of Shady Nook
• 34:22
  Speaker 5: in Bellhaven only out of bound show eesp n one
• 34:25
  Speaker 5: oh five nine to the zone. You'll need to make
• 34:27
  Speaker 5: reservations at Polita. You'll need to do that. Rowans you
• 34:34
  Speaker 5: can dive in and all right, so let's talk Rowans. Yeah,
• 34:38
  Speaker 5: I love it. It's become one of my favorite places.
• 34:42
  Speaker 5: I kind of I did a poor job of describing it,
• 34:45
  Speaker 5: so you describe it for our listeners.
• 34:47
  Speaker 3: So I mean it was kind of a real estate
• 34:50
  Speaker 3: driven deal because I wanted to control who my neighbor
• 34:52
  Speaker 3: was fair enough directly across the street from Polito. It
• 34:57
  Speaker 3: was you know, it was Campbell's Donuts and then it
• 34:59
  Speaker 3: was just Street Donuts. And so originally I wanted to
• 35:02
  Speaker 3: call it No Nuts Bar, but my mother wouldn't let
• 35:04
  Speaker 3: me do.
• 35:04
  Speaker 4: That, like that.
• 35:07
  Speaker 2: Come on.
• 35:08
  Speaker 3: So yeah, we ended up calling it Rowans. I had
• 35:12
  Speaker 3: a partner who was going to be in it. He
• 35:14
  Speaker 3: had to back out last minute. He had an our
• 35:17
  Speaker 3: mental name because you know, my full name is Charles
• 35:19
  Speaker 3: Roland the Third, okay, and so he also had an
• 35:23
  Speaker 3: our medal name. We were going to call it Double
• 35:24
  Speaker 3: R Bar. He backed out, so stuck with Rowans. But
• 35:28
  Speaker 3: you know, it's supposed to be just like food driven.
• 35:31
  Speaker 3: Like the idea was like Bell Haven, Cherokee. Yes, you
• 35:34
  Speaker 3: know that, Yeah, that was that was the idea.
• 35:38
  Speaker 1: There. It is become. It's just it's crazy what that
• 35:44
  Speaker 1: place is become.
• 35:45
  Speaker 2: It's an animal.
• 35:45
  Speaker 1: It is an animal, for sure. We did four hundred
• 35:47
  Speaker 1: and ninety four people through that place last Friday night. Yeah,
• 35:51
  Speaker 1: I mean it's like the college bar.
• 35:52
  Speaker 2: Now, my son goes down there. Yeah yeah, he's over
• 35:57
  Speaker 2: twenty one by the way.
• 35:57
  Speaker 5: Yeah yeah, and he loved he So they think it's cool.
• 36:02
  Speaker 5: So you know, when you've you've done something that that
• 36:05
  Speaker 5: that group thinks cool is pretty awesome.
• 36:08
  Speaker 1: You know, it's funny.
• 36:08
  Speaker 3: I walk in there on a Friday night around ten
• 36:10
  Speaker 3: thirty eleven o'clock and people look at me, you know.
• 36:13
  Speaker 2: Yeah, who is this guy?
• 36:15
  Speaker 1: And then I walk behind the bar and they're like, wait,
• 36:16
  Speaker 1: who is this guy? You know, it gets Yeah, this.
• 36:19
  Speaker 4: Guy is over thirty. I know he can't be here.
• 36:21
  Speaker 1: It's nuts.
• 36:22
  Speaker 3: Yeah, but it's I mean it is uh man, it's
• 36:26
  Speaker 3: a beast and dealing with that crowd is it can be.
• 36:29
  Speaker 1: It has its challenges.
• 36:30
  Speaker 5: Oh, I know, especially when the Mississippi State and Old
• 36:33
  Speaker 5: miss students are home.
• 36:34
  Speaker 2: Oh yeah, no, I get it. I hear around the
• 36:36
  Speaker 2: holidays like dude, your place is crazy.
• 36:40
  Speaker 1: Yeah, it's insane.
• 36:41
  Speaker 3: Like that is not what I envisioned that.
• 36:46
  Speaker 2: That's what you said.
• 36:47
  Speaker 1: But like I'm you know, we're okay with it.
• 36:49
  Speaker 4: Yeah, hey, make money, right, make money?
• 36:53
  Speaker 2: The food's really good.
• 36:56
  Speaker 5: You're going to describe it another way to me, it's
• 36:58
  Speaker 5: it's really elevated our food, which I love. Yeah, but
• 37:02
  Speaker 5: you're going to frame it up you go ahead.
• 37:03
  Speaker 3: No, I mean that's kind of what it is. I
• 37:06
  Speaker 3: mean I thought it was going to be more food driven.
• 37:07
  Speaker 3: That's kind of what I wanted it to be. You know,
• 37:09
  Speaker 3: like when we started, we were doing brunch. We would
• 37:12
  Speaker 3: do prime rib Sundays like you know, now we're not
• 37:14
  Speaker 3: even open on Sundays.
• 37:16
  Speaker 1: We don't two brunch anymore.
• 37:17
  Speaker 2: Like I mean that pat Hey, it morphed into what
• 37:19
  Speaker 2: it is, and that's fine.
• 37:21
  Speaker 1: Yeah, I'm totally okay. I mean it's a burger joint.
• 37:24
  Speaker 5: No it And I just had one last week. I
• 37:26
  Speaker 5: told you that, and it is fantastic.
• 37:28
  Speaker 1: Yeah, super simple.
• 37:29
  Speaker 3: You know, it's just rowing sauce, pickles, onions, American cheese,
• 37:33
  Speaker 3: five ounce patty, eight ounce patties too much, you know,
• 37:36
  Speaker 3: so and the Martin's potato.
• 37:38
  Speaker 1: But that's that's what makes it.
• 37:39
  Speaker 3: Yeah, toasted butter, super simple, straightforward, you know, it's just
• 37:45
  Speaker 3: like no frills, but like good quality stuff.
• 37:48
  Speaker 2: Yeah. And I mean, well, the menu's fun.
• 37:51
  Speaker 5: It's easy to navigate, and then you're coming in there
• 37:54
  Speaker 5: and you know, maybe getting a bourbon or you maybe
• 37:57
  Speaker 5: getting a craft beer from Key City or wherever, and
• 37:59
  Speaker 5: you're having fun.
• 38:00
  Speaker 1: Yeah. We uh man we sew we So Capital City
• 38:05
  Speaker 1: was in uh last week for dinner and they informed
• 38:08
  Speaker 1: me that We are the number four off premise account
• 38:12
  Speaker 1: for them, behind Brandon Amphitheater, Buffalo Wild Wings, Flowood, Buffalo
• 38:16
  Speaker 1: Wild Wings, Lake Harbor. And then it's little Old Rouins.
• 38:20
  Speaker 2: You're selling some beer.
• 38:21
  Speaker 5: Oh yeah, all right, So the carnito nachos, Yeah, it
• 38:27
  Speaker 5: was the first thing Jackson said to Chaz when he
• 38:29
  Speaker 5: walked in. Chas Lindsay, Polito and Rowans and Shady Nook
• 38:32
  Speaker 5: talk to me.
• 38:33
  Speaker 1: Yeah, so that's a recipe that I picked up in
• 38:35
  Speaker 1: ol Paso. I'll tell you what I actually say about
• 38:39
  Speaker 1: them off air. It's yeah, you know, but no, I mean,
• 38:42
  Speaker 1: so they're awesome.
• 38:43
  Speaker 3: You know, it's pork, but that we marinate garlic, comfie lime, lemon.
• 38:48
  Speaker 3: Uh what else do we put in? I'm trying to
• 38:50
  Speaker 3: think right now. Uh, A good bit of like all
• 38:53
  Speaker 3: sorts of that, and then coca cola really yeah yeah,
• 38:56
  Speaker 3: and then we yeah, then we like com fie it basically,
• 38:59
  Speaker 3: and then on the cup, pick them up in the fryar,
• 39:02
  Speaker 3: toss them a little bit of lime juice, and then
• 39:03
  Speaker 3: salsa verde crima like a guacamole, you know, but like
• 39:08
  Speaker 3: a puaid guacamole, not like a you know, it's more
• 39:10
  Speaker 3: of a sauce like a guak sauce, cilanto, onion, and uh,
• 39:15
  Speaker 3: that's it. It's just like Queso Fresco. The wisious, but
• 39:18
  Speaker 3: the torriado is what makes it for me. So Torioto
• 39:21
  Speaker 3: is like a Northern Mexican thing that I picked up
• 39:22
  Speaker 3: when I live in Oaso, Toriada.
• 39:24
  Speaker 1: Yeah.
• 39:24
  Speaker 3: So it's a It's a jalapeno that you either like
• 39:26
  Speaker 3: deep fry or like grill and then marinate it in
• 39:30
  Speaker 3: equal parts Worcestershire soy, sauce, black pepper, a little bit
• 39:34
  Speaker 3: of onion, a little bit of lime, a little bit
• 39:36
  Speaker 3: of garlic.
• 39:38
  Speaker 2: I've got to order that.
• 39:39
  Speaker 1: Yeah, it's incredible. It comes on the side so like
• 39:41
  Speaker 1: that halopenoide with it. That's the toriota. But those are
• 39:45
  Speaker 1: also like period into the salsa verde.
• 39:47
  Speaker 4: Yeah, good toriata.
• 39:50
  Speaker 5: It rowans along with the cheeseburger and the nachos and
• 39:53
  Speaker 5: everything else that's going on. I love the bar, I
• 39:55
  Speaker 5: love the boose that and I get what you. I
• 39:58
  Speaker 5: think you framed it up well because I grew up
• 40:01
  Speaker 5: on Cherokee on State Street before even moving over to
• 40:04
  Speaker 5: La floors a Belt. You are the belle Haven, Cherokee.
• 40:08
  Speaker 5: That's a great that's a great way to describe Rowans.
• 40:11
  Speaker 3: We're the Bell Haven Cherokee, you know, Tuesday through Thursday. Yeah, yeah,
• 40:17
  Speaker 3: you know eight pm, Friday and Saturday.
• 40:21
  Speaker 1: We're not.
• 40:23
  Speaker 5: And look, I love what you're doing and I love
• 40:26
  Speaker 5: your success, but I'm not there. You know when the
• 40:28
  Speaker 5: college I'm there lunch or mid afternoon or you know,
• 40:33
  Speaker 5: late afternoon.
• 40:34
  Speaker 2: That's my that's my time.
• 40:35
  Speaker 5: To go get a cheeseburgers from your place.
• 40:38
  Speaker 1: Yeah, you're not going to do that, definitely.
• 40:40
  Speaker 2: I'll let the college kids have it.
• 40:42
  Speaker 3: You know, I thought opening my borrow would be awesome.
• 40:44
  Speaker 3: I'd have a place to hang out all the time.
• 40:46
  Speaker 3: I don't even go in that place, I mean out
• 40:48
  Speaker 3: there during the day, but this is great.
• 40:51
  Speaker 1: I just stay away.
• 40:52
  Speaker 5: I got a minute or two. Shady Nook. You bought
• 40:56
  Speaker 5: it on Poplar talk to me.
• 40:57
  Speaker 3: Yeah, you know, built nineteen to Historic Register, it was
• 41:01
  Speaker 3: a gas station until sixty nine and then Tommy Goodman
• 41:05
  Speaker 3: and Samuel Mockby, the you know, well known architects, renovated it.
• 41:08
  Speaker 3: They added the curved stucco walls and closing the mechanics
• 41:12
  Speaker 3: bay and you know, the fuel plump area and and
• 41:15
  Speaker 3: then you know a couple of different things in between,
• 41:17
  Speaker 3: and then Henry Lrose bought it. Yeah, and I bought
• 41:21
  Speaker 3: it from Henry in June of last year and then
• 41:24
  Speaker 3: rezoned it, renovated it. We had our first event back
• 41:27
  Speaker 3: in March, and so just a private event space, you know,
• 41:32
  Speaker 3: probably about thirty people seated and then we could do
• 41:34
  Speaker 3: like seventy to eighty cocktail. But it's just a really
• 41:38
  Speaker 3: unique building. And like, honestly, the reason I bought it
• 41:40
  Speaker 3: is because it was under contract to be an Airbnb,
• 41:43
  Speaker 3: and I don't I think our neighborhood should be a neighborhood, right,
• 41:48
  Speaker 3: you know like that, Yeah, And I you know, it's
• 41:53
  Speaker 3: it's like, I'm very proud of this project. It's it's
• 41:58
  Speaker 3: now an accessible building that seventy people have wondered about,
• 42:01
  Speaker 3: never been able to go in, and now'll have access
• 42:03
  Speaker 3: to it. And so I really just kind of did
• 42:06
  Speaker 3: it as as like a project for bell Haven neighborhood.
• 42:10
  Speaker 5: That building so cool. It's awesome private event space. Shady
• 42:15
  Speaker 5: Nook on Poplar is Chaz Lindsey's third concept. All right,
• 42:20
  Speaker 5: so we got Pollito, we got Rowans, the Belle Haven
• 42:25
  Speaker 5: Cherokee love that. And then he bought Shady Nook last year,
• 42:29
  Speaker 5: private event space. Conceit around thirty cocktail moving around sixty
• 42:35
  Speaker 5: to seventy.
• 42:36
  Speaker 2: All right, there we go.
• 42:38
  Speaker 5: Thank you for coming in, Hey, thanks for having me,
• 42:40
  Speaker 5: and congratulations on all the success. It's it's a tremendous
• 42:45
  Speaker 5: asset for Jackson, Mississippi and for the state of.
• 42:48
  Speaker 2: Mississippi what you're doing.
• 42:49
  Speaker 1: Thank you. Appreciation.
• 42:50
  Speaker 5: Restaurant tour chef who has been recognized around the country,
• 42:55
  Speaker 5: Chaz Lindsay with Polito Rowans and now his newest concept,
• 43:00
  Speaker 5: Shady Nook Private Events space on Poplar Boulevard in Bellhaven.
• 43:06
  Speaker 5: Go go to Polito if you can get in and
• 43:09
  Speaker 5: Rowans just about anytime.
• 43:11
  Speaker 1: You can wait for your table with Polito at Rowans.
• 43:13
  Speaker 2: That's right there, you go. Good call, Thanks chef, be
• 43:17
  Speaker 2: good Man. We'll see you tomorrow.
• 43:21
  Speaker 1: Yeah,