Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from February 27th, 2026

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Have Another Drink with Jimmy the Wine Guy from February 27th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Well. The Wine Academy of Utah bringing you fun, educational
• 0:03
  Speaker 1: and entertaining consumer tasting events throughout the valley since two
• 0:06
  Speaker 1: thousand and eight. Scheduled to have Assamoier in.
• 0:08
  Speaker 2: The comfort of your home.
• 0:09
  Speaker 1: We've all done that with the exclusive in home wine
• 0:12
  Speaker 1: events where you can choose your own tasting themes such
• 0:15
  Speaker 1: as Splash of Spain, Tour of Italy, Coast of California,
• 0:17
  Speaker 1: to name a few. Find out more and go to
• 0:19
  Speaker 1: the Wine Academy of Utah dot com and increase your
• 0:22
  Speaker 1: wine knowledge one sip at a time. Field better train.
• 0:29
  Speaker 3: Of feel alright field, down under the weather, all the
• 0:34
  Speaker 3: time to.
• 0:35
  Speaker 4: Feel all right.
• 0:36
  Speaker 2: Well.
• 0:36
  Speaker 4: Here he is, the whip wielding, the whip wielding chain
• 0:40
  Speaker 4: gang leader of the Wine Academy of Utah, his uh
• 0:45
  Speaker 4: Wine Academy of Utah dot com. Jimmy Santangelo. This this stuff,
• 0:50
  Speaker 4: This is Shanky's whip.
• 0:53
  Speaker 1: Can we say that on the radio?
• 0:54
  Speaker 3: I don't know if we can say.
• 0:55
  Speaker 4: Shanky, Shanky's whip, Shanky's whip, Shaky's whip, black Irish whiskey.
• 1:01
  Speaker 4: It's sweet, it's you got this from a fourths.
• 1:05
  Speaker 2: A year ago or so.
• 1:06
  Speaker 3: Yeah, it's a seasonal item.
• 1:08
  Speaker 5: In the wine stores, maybe a couple of bottles banging around,
• 1:11
  Speaker 5: or liquor store, whichever you want to call it.
• 1:13
  Speaker 3: And this is a.
• 1:16
  Speaker 5: Very unique type of Irish based whiskey and Irish grained
• 1:21
  Speaker 5: spirits liqueur.
• 1:24
  Speaker 3: It's thirty three percent alcohol by volume.
• 1:27
  Speaker 5: This is got a lot of you know when you
• 1:29
  Speaker 5: smell it, so there's no dairy in it. There's no
• 1:32
  Speaker 5: dairy in it, and it's nice and clear. The aromatics though, yeah, it's.
• 1:38
  Speaker 3: Like that toffee bar you know, remember it tastes creamy.
• 1:42
  Speaker 5: Yeah, it does have a great rich body to it.
• 1:45
  Speaker 5: It's got that toffee butterscotch caramel.
• 1:48
  Speaker 3: Thing going on.
• 1:49
  Speaker 5: This is enjoyed either neat on the rocks or mixed
• 1:55
  Speaker 5: in a cocktail. This in a coffee and then a
• 1:58
  Speaker 5: little cream floated on top.
• 2:00
  Speaker 2: Was really quite good.
• 2:01
  Speaker 4: This would be good too, Ice cold co cola, ice cola, Yeah, yeah,
• 2:10
  Speaker 4: it's very sweet.
• 2:11
  Speaker 5: Make your dirty soda, whip it up, you know, make
• 2:15
  Speaker 5: it the but the neat thing about so a couple
• 2:18
  Speaker 5: of things. The the label here and I know I
• 2:21
  Speaker 5: showed it earlier. This is so shanky is the jockey
• 2:26
  Speaker 5: and the illustrations a playful. It's from match box covers,
• 2:32
  Speaker 5: like in that style where people would do fun matchbox
• 2:35
  Speaker 5: covers that kind of it's Irish. This is Irish and
• 2:40
  Speaker 5: they have match boxes and I in Ireland match books,
• 2:44
  Speaker 5: match books what I say, match boxes match book covers,
• 2:48
  Speaker 5: that's true. And gluten free, vegetarian free, nut free, dairy free,
• 2:54
  Speaker 5: so pretty straightforward.
• 2:55
  Speaker 3: It's uh, really tasty.
• 2:57
  Speaker 5: I kind of like the smell of us when you've
• 2:59
  Speaker 5: got It's tis the season.
• 3:01
  Speaker 1: We've got Saint Patrick's Day coming up, so and this
• 3:04
  Speaker 1: is only available certain times of the year or so.
• 3:07
  Speaker 5: Yeah, it's this season release and it's coming with the
• 3:11
  Speaker 5: gift box that you can buy.
• 3:13
  Speaker 3: So the bottle is in this gift box.
• 3:16
  Speaker 5: The box has a little window to see the level,
• 3:20
  Speaker 5: and then this is on top, and this has your
• 3:22
  Speaker 5: glasses that we're enjoying this with. And it kind of
• 3:25
  Speaker 5: looks like bullet shells, in't it yea yeah, kind of
• 3:28
  Speaker 5: like a casing.
• 3:29
  Speaker 3: Yeah. So for the shot I.
• 3:31
  Speaker 5: Guess, I guess so, And it's a blacksmooth irishusky and
• 3:34
  Speaker 5: Bosston a Shanky's whip and then underneath at the base
• 3:38
  Speaker 5: of the shot glass is the Ostrich So.
• 3:43
  Speaker 1: Wow.
• 3:44
  Speaker 4: So it's a it's a it's a like a jockey,
• 3:46
  Speaker 4: like a one of a chariot. Yeah, and being pulled
• 3:50
  Speaker 4: by an ostrich.
• 3:51
  Speaker 3: It's really fun.
• 3:52
  Speaker 1: So get this for your Saint Patrick's Day festivities. Everyone's bringing,
• 3:57
  Speaker 1: you know, Jameson's and said, bring something different.
• 4:00
  Speaker 5: Yeah, it's got a nice and it's not proofy, you know,
• 4:04
  Speaker 5: it's a little lower thirty three percent. Does have a
• 4:07
  Speaker 5: little off dryness to it, a little sweetness to it,
• 4:09
  Speaker 5: but it's not too sugar.
• 4:11
  Speaker 3: I mean, it's well balanced.
• 4:12
  Speaker 5: The alcohol is more prevalent in here than I had expected,
• 4:17
  Speaker 5: but it's not overwhelming or out of balance. It's just
• 4:21
  Speaker 5: certainly there. I love I love this stuff. I tried
• 4:24
  Speaker 5: to buy some yeah last year and then I couldn't
• 4:28
  Speaker 5: find it. Yeah, I heard that a lot last year.
• 4:30
  Speaker 5: I think they bumped up their inventories. This is the
• 4:33
  Speaker 5: gift box and we'll be featuring this throughout the month
• 4:37
  Speaker 5: at many of our Irish and Scottish educational tasting.
• 4:42
  Speaker 4: That's what happens the Hibernians. The minute it hits the
• 4:45
  Speaker 4: liquor store, they swarm it, buy it all up.
• 4:48
  Speaker 2: That's what's happening.
• 4:49
  Speaker 3: There, that's for sure.
• 4:52
  Speaker 2: I'm looking at.
• 4:53
  Speaker 6: The the app the yeah, you know liquor store.
• 4:57
  Speaker 3: That's what I was just going was gonna be.
• 4:59
  Speaker 6: Yeah, and there's the gift sets with the glasses apparently
• 5:04
  Speaker 6: are the one that they have the most of.
• 5:06
  Speaker 2: So look for it.
• 5:08
  Speaker 3: Twenty six dollars, I think, what is it?
• 5:10
  Speaker 5: Twenty six yeah, twenty seven, twenty seven.
• 5:14
  Speaker 3: The app is ut d a BS Look.
• 5:18
  Speaker 6: And this is how good the app is. We go
• 5:20
  Speaker 6: to the liquor store and you ask somebody if they
• 5:22
  Speaker 6: have something. You know, if you ask an employee, yeah,
• 5:24
  Speaker 6: they'll pull out their phone.
• 5:26
  Speaker 2: That's right, and go to the app.
• 5:28
  Speaker 3: And they even see their own inventories right there.
• 5:30
  Speaker 2: Exactly. That's the best part because it goes let me
• 5:32
  Speaker 2: see if I have a case of that. Yeah, you're good. Yeah,
• 5:34
  Speaker 2: let's go back, let's do it. It just helps.
• 5:36
  Speaker 1: It helps you not drive all around town looking for something.
• 5:39
  Speaker 1: You can go straight to the store that has it.
• 5:41
  Speaker 2: Exactly. I'm doing that right after work.
• 5:43
  Speaker 3: Nice.
• 5:44
  Speaker 2: Yeah, yeah, it's really good stuff.
• 5:47
  Speaker 6: And don't forget that's we're doing an event with Jimmy. Yeah,
• 5:51
  Speaker 6: you're in March.
• 5:53
  Speaker 3: Do you want to talk about that.
• 5:54
  Speaker 6: Let's talk about that now. It's thickets are available right now.
• 5:57
  Speaker 3: Yeah.
• 5:57
  Speaker 1: So if you go to X ninety six dot com,
• 5:59
  Speaker 1: there's a right at the top it says it's our
• 6:02
  Speaker 1: Uncorked event with Jimmy. You just click on that like
• 6:05
  Speaker 1: I'm doing right now. I'm walking you through it right now.
• 6:08
  Speaker 1: It's joined Radio from Hell and Jimmy the Wine Guy
• 6:11
  Speaker 1: at the Kengarf University Club at Ricecycle Stadium March fourteenth
• 6:14
  Speaker 1: at three pm for an afternoon of hand selected wine,
• 6:18
  Speaker 1: perfectly paired food, and elevated tasting experience at the stunning
• 6:22
  Speaker 1: University Club.
• 6:23
  Speaker 6: So we did this before, sold out quickly, pulled out
• 6:27
  Speaker 6: pretty quickly. This one is selling pretty rapidly as well.
• 6:30
  Speaker 6: Oh good, and so join us.
• 6:32
  Speaker 1: It's a it's a really cool way to see the
• 6:35
  Speaker 1: stadium actually, I mean, even if you've been to games
• 6:38
  Speaker 1: there before, you're seeing it from a different vantage point.
• 6:41
  Speaker 1: There's tons of windows where you can look out on
• 6:43
  Speaker 1: the field and.
• 6:45
  Speaker 3: You'll have a glass of wine in your hand.
• 6:46
  Speaker 2: Yeah, that doesn't matter.
• 6:48
  Speaker 1: Which you can't usually do when you're there.
• 6:50
  Speaker 3: It's not all it's at most college stadiums. It's nothing
• 6:53
  Speaker 3: unique to Utah.
• 6:54
  Speaker 5: But yeah, the Kengarf You Club is such a fun
• 6:58
  Speaker 5: social club where you can have meetings, co working space
• 7:02
  Speaker 5: during the day.
• 7:03
  Speaker 3: Great restaurant. We've eaten there.
• 7:05
  Speaker 5: Oh yeah, that was that burger I've had it, Yeah,
• 7:08
  Speaker 5: the Burger and they change the menu and they have
• 7:12
  Speaker 5: a lot of activities and you can rent. You know,
• 7:14
  Speaker 5: it's always hard if you have a meeting you have
• 7:18
  Speaker 5: fourteen to eighteen people, where do you go it's too
• 7:21
  Speaker 5: large for your conference room and you don't want to
• 7:23
  Speaker 5: be in a large You can have it right at
• 7:25
  Speaker 5: the Kengarf U Club and you can have lunch and
• 7:27
  Speaker 5: they've got a little private room for you.
• 7:29
  Speaker 3: So it's it's very useful. Workrooms too.
• 7:32
  Speaker 5: Workrooms yup those workrooms and you can even go in
• 7:35
  Speaker 5: there and work space on your own.
• 7:38
  Speaker 6: So we're gonna have at our events three wines and
• 7:42
  Speaker 6: some bites.
• 7:44
  Speaker 2: It's gonna be I'm gonna I'm gonna bite somebody.
• 7:46
  Speaker 3: I'm the three lines I'm biting somebody.
• 7:49
  Speaker 6: Go to X ninety six dot com, get yourself a
• 7:51
  Speaker 6: ticket and join us in March up at the U Club.
• 7:54
  Speaker 2: All right.
• 7:55
  Speaker 4: Jimmy Santangelo, Jimmy the wine Guy, Jimmy the Salt Lake
• 7:59
  Speaker 4: Dining Awards like magazine dining awards around Yeah, and we
• 8:03
  Speaker 4: could talk about that, and you've got any questions for Jimmy.
• 8:06
  Speaker 2: There's somebody on the phone. Looks like Brian is here.
• 8:10
  Speaker 2: Hello Brian, Hello, Jimmy.
• 8:14
  Speaker 7: I have the question.
• 8:15
  Speaker 6: Is there a downside of keeping spirits chilled aside?
• 8:21
  Speaker 5: You know, it's not refrigerator cold like we always like
• 8:26
  Speaker 5: to say cellar temperature. Anything too cold or too warm,
• 8:29
  Speaker 5: you're going to impact, uh.
• 8:32
  Speaker 3: The spirit. You don't want to keep it in the
• 8:36
  Speaker 3: you know.
• 8:36
  Speaker 5: The kitchen refrigerator that cold, So you want a little
• 8:39
  Speaker 5: a couple of degrees below that.
• 8:41
  Speaker 2: What about vodka?
• 8:43
  Speaker 6: So when you keep these as because I like to
• 8:47
  Speaker 6: put it in the freezer, I.
• 8:48
  Speaker 3: Like that thing. Yeah, it's exactly right.
• 8:52
  Speaker 5: It'll mute the harsh characteristics or the compounds of vodka.
• 8:56
  Speaker 5: That's why if you have a vodka, the exact same
• 8:59
  Speaker 5: vodka on the countertop, even slightly chilled, and wine in
• 9:02
  Speaker 5: the freezer, they're going to taste a little bit different
• 9:05
  Speaker 5: the one on the countertop, a little harsher, little little thinner,
• 9:08
  Speaker 5: a little cleaner supposed to and what over chilling something
• 9:15
  Speaker 5: will mute the harsh compounds. But to your question, long
• 9:19
  Speaker 5: term storage in the fridge, you're going to impact that, uh,
• 9:23
  Speaker 5: and you're gonna want to have it come down to
• 9:25
  Speaker 5: temp a little bit.
• 9:26
  Speaker 2: I think it takes the alcohol content down a little bit.
• 9:29
  Speaker 5: I don't think it will evaporate the alcohol. But what
• 9:32
  Speaker 5: happens is the cork.
• 9:33
  Speaker 7: You never had a bottle that long man.
• 9:37
  Speaker 3: Yeah, you go there, you go, well played, all right,
• 9:41
  Speaker 3: all right, thanks Brian.
• 9:43
  Speaker 1: All right, what were you saying about the cork, Jimmy.
• 9:46
  Speaker 5: You know, if you have something too cold the cork
• 9:48
  Speaker 5: will you know, it'll shrink up. It's not going to
• 9:51
  Speaker 5: expand you know there's moisture in there in that cork.
• 9:54
  Speaker 3: And you're going to allow more air.
• 9:56
  Speaker 5: And now spirits won't oxidize or spoil because of the
• 10:01
  Speaker 5: proofiness of it, but you have other compounds in there
• 10:04
  Speaker 5: that may oxidize, that may fade.
• 10:06
  Speaker 3: You know. I've had vermoots.
• 10:08
  Speaker 5: Or other spirits that have clouded or shown some oxidation
• 10:12
  Speaker 5: over time. Uh, in the perfect setting, in the perfect
• 10:17
  Speaker 5: climate controlled setting.
• 10:19
  Speaker 3: So I mean these are there's fragments in there.
• 10:22
  Speaker 5: There's there's bits and pieces in your spirits that will
• 10:25
  Speaker 5: oxidize to the air.
• 10:27
  Speaker 2: All Right.
• 10:28
  Speaker 6: I don't know what kind of question this is on
• 10:29
  Speaker 6: the text three six.
• 10:32
  Speaker 2: What kind of milk creek coffee is good with vodka?
• 10:36
  Speaker 5: So maybe a rush? Yeah? Yeah, I'm not a darker one. Yeah,
• 10:43
  Speaker 5: the black rush. So you have a darker coffee, a
• 10:45
  Speaker 5: darker roast, I find because you want that bitter component.
• 10:49
  Speaker 5: You want that kind of style. Depends on the type
• 10:52
  Speaker 5: of spirit. Oh, vodka that they said, so maybe vodka
• 10:57
  Speaker 5: with that they I'm trying to remember my brand names
• 11:01
  Speaker 5: of the milk creek coffee.
• 11:03
  Speaker 3: It's not coming to me, but I love that car.
• 11:05
  Speaker 3: They have a French roast, have.
• 11:06
  Speaker 5: The French roast and things like that. What I would
• 11:09
  Speaker 5: do is do a pour over. So you got to
• 11:11
  Speaker 5: figure out your ground, your your grind. It's not gonna
• 11:14
  Speaker 5: be like two fine especial, so it's not gonna be
• 11:17
  Speaker 5: the drip.
• 11:17
  Speaker 3: It's a different special.
• 11:18
  Speaker 5: You do the pour over and that's going to bring
• 11:20
  Speaker 5: out the fruitiness that and then with a little bit
• 11:23
  Speaker 5: of cream.
• 11:24
  Speaker 3: Uh and you'r vodka. I think you're good to go.
• 11:26
  Speaker 6: All right, let's see, I've recently found a liking for
• 11:32
  Speaker 6: elderflower liqueur. Nice any good drink recipes? J Yeah, you know,
• 11:37
  Speaker 6: splash that in a little sparkling wine. That's very good.
• 11:41
  Speaker 2: But what do I call that?
• 11:43
  Speaker 5: The you also have a I've had it with a
• 11:49
  Speaker 5: version of the bees Knees where that's a gin based cocktail,
• 11:54
  Speaker 5: and because gin is so herbaceous, sometimes it can be
• 11:57
  Speaker 5: a little dry for people. The elder flower liqueur gives
• 12:01
  Speaker 5: it a lift. And what you're doing is you're substituting
• 12:04
  Speaker 5: out the sweet component of Beskneyes the honeywater for the
• 12:08
  Speaker 5: Saint elderflower or maybe a little half a half, so
• 12:12
  Speaker 5: you're you're having both.
• 12:13
  Speaker 3: But uh, I find.
• 12:16
  Speaker 5: Elderflower liqueur very good with sparkling wine, champagne, yeah, or something.
• 12:24
  Speaker 2: All right, Joshua is here? Hi, Joshua. Where are you
• 12:27
  Speaker 2: calling from?
• 12:29
  Speaker 8: Yeah, I'm calling from Ogdenville, but headed to work and
• 12:32
  Speaker 8: salt eggs.
• 12:33
  Speaker 2: So okay, what's your question.
• 12:36
  Speaker 8: Hey, finally tracked down that uh Wahaka Zapponado. Yeah, and
• 12:42
  Speaker 8: uh Cottonwood location had it. And by the way, the
• 12:46
  Speaker 8: app's great for sure, but yeah, I just kind of
• 12:48
  Speaker 8: wanted to know we could review a couple options for
• 12:52
  Speaker 8: serving that.
• 12:53
  Speaker 5: Yeah, the Wahaca mescal. Yeah, yes, you had that. So
• 13:00
  Speaker 5: my favorite is a to prefer that neat. You can
• 13:05
  Speaker 5: have a neat or with a little bit of a
• 13:07
  Speaker 5: cube to really appreciate all those fine you get the
• 13:12
  Speaker 5: pina kind of flavor coming through, almost like a melon
• 13:16
  Speaker 5: kind of thing, with a little bit of smokiness. But
• 13:19
  Speaker 5: my favorite with Wahoka in particular is a smoked negroni
• 13:26
  Speaker 5: or a desert negroni. So it's basically wahaka. So negroni
• 13:30
  Speaker 5: is a gin sweet, remooth and campari red bitter Italian liqueur.
• 13:35
  Speaker 5: What I like to do is use the it's a
• 13:37
  Speaker 5: one to one to one ratio. So Bill, you'll like this.
• 13:39
  Speaker 5: It's not only make mine a double, it's make mine
• 13:41
  Speaker 5: a triple. So it's the Wahaka. Use Dolan vermouth that's
• 13:49
  Speaker 5: a bit more bacious. Try to stay away from the
• 13:51
  Speaker 5: Italian remove Its a little bit too heavy and rich.
• 13:53
  Speaker 5: And they're delicious, just not in the stream. And then
• 13:56
  Speaker 5: instead of campari, capa letti. That yeah, Capelletti's nice. It's
• 14:01
  Speaker 5: a wine base. So you get the weight there. So
• 14:04
  Speaker 5: start with those two, see how that goes, and refer
• 14:08
  Speaker 5: back to.
• 14:08
  Speaker 3: Your notes to recollect how it went.
• 14:10
  Speaker 2: Right. There you go, let's take it. Let's go to
• 14:14
  Speaker 2: Jay Jim, Jim Jim, where are you calling from?
• 14:19
  Speaker 7: Good greetings lords from North Salt Lake.
• 14:22
  Speaker 2: Okay's what you question.
• 14:25
  Speaker 7: My one of my favorite wines is not available in
• 14:28
  Speaker 7: Utah and it comes from Bouljulet Vineyards, which is not
• 14:32
  Speaker 7: known for higher end wines. But it's called the Tapestry.
• 14:36
  Speaker 7: And when you can find that out of state, it's
• 14:39
  Speaker 7: like thirty two to forty bucks a bottle. I mean
• 14:42
  Speaker 7: it's a it's a specialty wine, you know, a special
• 14:45
  Speaker 7: occasion wine. But it just hits the nasal cavity just perfect.
• 14:50
  Speaker 7: And of course I would never think of bringing it
• 14:52
  Speaker 7: into Utah.
• 14:54
  Speaker 2: Oh, of course not. Now that's smuggling against the laws.
• 14:58
  Speaker 5: Yeah, Bougelats are delicious to gaming, great variety. I don't
• 15:00
  Speaker 5: know if you're getting it from the Bougelais regions, you
• 15:03
  Speaker 5: know in France, or we do make some gammet here
• 15:06
  Speaker 5: in the United States. Uh, Tapestry. It sounds like they're
• 15:11
  Speaker 5: weaving together the different villages within the Bougelais area. Come
• 15:17
  Speaker 5: of the all the Bougelas crews. Bougelais are great. We
• 15:20
  Speaker 5: celebrate them over Thanksgiving time over over in November because
• 15:26
  Speaker 5: the Bourgelais Nouveaux from that recent crush of that year
• 15:30
  Speaker 5: is released in in I'm across the planet. The third
• 15:34
  Speaker 5: Thursday in November, everybody is able to enjoy the Bougela
• 15:38
  Speaker 5: neuvaux and you should be if you anybody has the
• 15:41
  Speaker 5: Bougelat neuvous from last November clanking around in the cellar. Anyway,
• 15:45
  Speaker 5: now is the time to drink them. They're not the age.
• 15:48
  Speaker 5: They're not gonna go bad on you, but they're not
• 15:50
  Speaker 5: gonna get any better, so you know they uh, now
• 15:53
  Speaker 5: is the time to drink them. And we're talking. They're
• 15:56
  Speaker 5: fun to have with sant Gria as well as they
• 15:58
  Speaker 5: age the tapestry. Though, my friend that you're bringing up
• 16:01
  Speaker 5: to my attention is not good for saying it's excellent
• 16:05
  Speaker 5: on its own.
• 16:07
  Speaker 3: And I'm sure glad that you found one.
• 16:08
  Speaker 4: Nay, My guess is that Jim gets us from the
• 16:11
  Speaker 4: Bourgelais region of Wendover's.
• 16:17
  Speaker 7: Or Idaho or Wyoming.
• 16:19
  Speaker 6: Or any other any other state to treat you like
• 16:23
  Speaker 6: like you're an adult. All right, Thanks Jeff, thank you.
• 16:27
  Speaker 6: And finally, this it's my anniversary weekend. This is Sketchy
• 16:32
  Speaker 6: Blake in Ogden. It's my anniversary weekend. Can you recommend
• 16:36
  Speaker 6: a fantastic steakhouse that also has a high quality dessert
• 16:39
  Speaker 6: something sketchy.
• 16:43
  Speaker 5: So uh Spencer's is now that's right in the hotel
• 16:47
  Speaker 5: over here. They are doing a new wine, they're doing
• 16:52
  Speaker 5: a new dinner series where they're selecting whether it's a
• 16:57
  Speaker 5: winery to come in, and they're doing their uh hering.
• 17:00
  Speaker 5: They're even doing a spirit's pairing, a whiskey dinner coming up.
• 17:05
  Speaker 5: And the culinary crew over there is really talented, and
• 17:10
  Speaker 5: there's steaks. There's just a standard. They've been a real
• 17:12
  Speaker 5: standard throughout. As for the desserts, you know, steakhouses, they're
• 17:17
  Speaker 5: not afraid of their desserts.
• 17:18
  Speaker 3: They don't, you know.
• 17:20
  Speaker 5: That's what it's all about too. So that's the first
• 17:23
  Speaker 5: when it comes to mind. There are other great steakhouses
• 17:26
  Speaker 5: in our community. You asked, was the first I came
• 17:29
  Speaker 5: into mind.
• 17:30
  Speaker 1: I like Spencer's because they got a nice booth, you
• 17:32
  Speaker 1: know how I.
• 17:32
  Speaker 3: Like you like a nice booth, feel like a big
• 17:35
  Speaker 3: shot youah.
• 17:37
  Speaker 2: Back, and we just have like thirty seconds here.
• 17:40
  Speaker 6: You want to mention the restaurant awards, Well, there's just.
• 17:43
  Speaker 2: That's too many to go into.
• 17:44
  Speaker 4: I mean, there's a Salt Lake magazine, pick up the
• 17:47
  Speaker 4: latest coffee. They have their restaurant dining awards, a lot
• 17:51
  Speaker 4: of awards like Copper Common god An Award, Ochre Arlow,
• 17:56
  Speaker 4: which I'm happy.
• 17:58
  Speaker 2: Yeah, I like Arlow.
• 17:59
  Speaker 4: I've been there a couple of times and it's really
• 18:01
  Speaker 4: nice up by the Capital. The Pearl Franklin Avenue is mentioned.
• 18:06
  Speaker 4: Takashi has mentioned think our friend.
• 18:08
  Speaker 3: Scott nice so Pa was featured.
• 18:12
  Speaker 4: Yeah, the Pie and so yeah, they're just but there.
• 18:15
  Speaker 4: It's a really good way to find fine dining.
• 18:19
  Speaker 2: Just pick up the solid ve.
• 18:21
  Speaker 5: Well, you've got a lot of events coming here. I
• 18:23
  Speaker 5: don't I don't want to have to say them all.
• 18:25
  Speaker 5: But next uh Wednesday is it? March fourth? Cellar Nights
• 18:30
  Speaker 5: at the Coop in Leyton. We're featuring Irish whiskey. So
• 18:34
  Speaker 5: if you want to try this Shanky's Whip, we'll be
• 18:38
  Speaker 5: featuring that. All my events are fun, educational and entertaining events.
• 18:43
  Speaker 5: Clear Wire Distilling on a Sunday various States with kill
• 18:46
  Speaker 5: in the co working space and we are having I'll
• 18:50
  Speaker 5: mention this in April Park City Wine Festival Saturday, the
• 18:54
  Speaker 5: Grand Tasting April eleventh. My friends, if you're buying tickets
• 18:58
  Speaker 5: for that, use coupon code Jimmy.
• 19:01
  Speaker 3: I repeat. I got a Cooper.
• 19:05
  Speaker 5: Code j I M M Y for a fifteen percent
• 19:08
  Speaker 5: discount on this ticket. That's pretty significant.
• 19:11
  Speaker 2: Nice.
• 19:12
  Speaker 5: So hey, thanks, have a great weekend. Go to wan
• 19:15
  Speaker 5: acadeviewtah dot com for our information, or just reach out
• 19:18
  Speaker 5: to me direct.
• 19:19
  Speaker 2: Thank you Film