Jordan from Maison Dixon/ Tammy and Chyler from Island Fin Poke

00:00Unleash the Wolf with Campo Bravo Tequila. Campo Bravo is a 100% agave tequila with a bold, smooth flavor, perfect for sipping neat as a shot or in cocktails. Campo Bravo is also certified additive free, which means there are no artificial flavors or sweeteners in Campo Bravo like there are in many other brands. Campo Bravo gives you all of the bold, smooth flavor you want in a tequila with nothing you don't. Campo Bravo is actually truly farm to bottle tequila, meaning our fifth generation agave farmers meticulously control entire production process from the farm to the bottle to give you the highest quality handcrafted tequila. Order through best brands and please remember to drink responsibly. Are you looking to grow your business or are you looking to start a business finding a retail spot is number one. You gotta do this. And that is why we're talking about the Chandler James retail team at Lee & Associates.

01:06Miller Chandler and Leanne James are your go-to brokers to do just that. They're located downtown in the heart of it all in the Batman building and they're serving all of Middle Tennessee. Let me tell you both Miller and Leanne are Tennessee native so you know they know the neighborhoods. They know they know the demographics and they can help you find your dream location. Now here's the cool part. Chandler James can help you find and negotiate terms on your next restaurant location. They represent both retail tenants and landlords in our market which means they can also help you with lease versus buy decisions and act as your leasing agent should you ever decide to go all in and purchase commercial real estate. If you'd like to get ahold of them, give them a call at the office. Their phone number is 615-751-2340. That is the Chandler James retail team. Give them a call today. You're listening to Nashville Restaurant Radio.

02:07You're listening to Nashville Restaurant Radio. The podcast is not about food, it's about food people. Now here's your host, Brandon Styll and Crystal DeLuna-Bogan. Hey everybody, it's Brandon. And I'm Crystal. Welcome to Nashville Restaurant Radio. All right, super excited to have you guys in today. What a wonderful day. I'm so excited to have you guys in today. I'm so excited to have you guys in today. We're excited to have you guys in today. What a fun Friday. Is it Friday yet? I tell you, it's actually coming out on a Thursday, but this is a Friday episode. I like how you do that. You sneak it in and then, you know, it's ready for people Friday morning. It's, well, I sneak it in at some point Thursday and then if you're a subscriber, it'll let you know when that is. Sometimes it's Thursday morning, sometimes it's Thursday afternoon, sometimes it's Friday afternoon. But like, if you're a subscriber, you'll get a notification. So hit the subscribe button or the follow button if you're on Apple or wherever you're listening to this podcast.

03:09Subscribe and you'll know when we put episodes out. And let me tell you, there are some exciting things coming. Like I feel like there's so much stuff happening in Nashville and we're gonna just like round it up here. Well, that's kind of, that's a great segue into what we're doing today is we have a couple, we're just gonna be talking about all the things. It's Father's Day weekend. Happy Father's Day, Brandon. Thank you so much. So I will, I'd like to talk about Father's Day for a little bit. Some of the things that are happening in town and then kind of what Father's Day means to you and what Father's Day means to me. And we'd like to give a shout out to your husband, Joseph, as well. Happy Father's Day to Joseph. I don't care about Father's Day as much because it's not about me. It's about, Father's Day is a bigger deal to me, so. Well, sure. Yeah. Because you're a mom. Yeah. Father's Day is a big deal to, do you do anything special for Joseph from a message? Oh, of course, of course. I mean, ever since Luna was born, we've, I've been writing the little cards and the little thank you for all the little things that he specifically does. And they have gotten so close this year, specifically.

04:14Five is a big kind of independence age. And I feel like they've really kind of come into their own little relationship. And it's so cool to watch. Like, I love, oh God. Is there anything better than just an engaged, active father? I mean, there really isn't, right? I mean, kind of important, right? Yeah, I think so. I, people come over to my house and like, oh, you have a trampoline and we have like a zip line. And we have like these, they're like these, these. Party at Brandon's house. Slide, well, I've got like a long backyard. And people are like, these are really cool. And I go, and they're all big enough for me to do them with the kids. There's a rule in our house. I don't buy the toys if Dad can't play with you. You're gonna break something. I like jumping on trampolines. I like doing that kind of, that's fun to do with the kids. I literally just saw a TikTok of this dad jumping on the trampoline and he split right through the trampoline. That's gonna be me one day, because I'm a giant. That's gonna be me. He just plopped right in. Just ripped right through it. So be careful out there. So I guess the question is, on Father's Day, is he a, I wanna go golfing and be alone?

05:17Or is he a, let's spend the day as a family? Because it's Father's Day, I wanna be with my kids. Or is he like a, it's Father's Day. This is my day to be away. Definitely the second one. Yeah, no, he's like, let's do something. But he wants, Luke, he wants me to do something. He doesn't wanna put pressure on me, but he definitely, I never have done nothing, but if I did nothing, he would be super bummed. But he doesn't wanna say that he wants something. He's like, I mean, I think Sunday is Father's Day. Just like, I don't know, what's happening this weekend? It's kind of one of those things. Something that rhymes with schmothers. I don't know, it's not like a day. I mean, who cares, right? But I don't know if you want to. Celebrate me. He's cool about it. Yeah, he's cool about it. So no, I mean, I love celebrating anything to bring joy to a day, let's go. But no, he's pretty good. He's a pretty good dad. So now Luna's old enough to write things.

06:19So she'll probably, there'll be something cute happening. But so busy. I always feel like Mother's Day, I always get too many cards. Like I get a card from like the cat and then I get a card from each dog. And like the dog on the actual card just has like two little paw prints and then like the words in the card are just arf, arf, arf, arf, arf, arf, arf, arf, arf. No, mine are real intense. Mine are like, thanks for cleaning the litter box. And I like when you get us the wet food. No, I get very specific. I get point of view from the cat. Okay, oh see, I just write like meow, meow, meow, meow, meow. Then I paraphrase, oh no, let me translate for you. And then I'm like, then I'll say something like that. Oh, that's cute. No, I write like a whole thing. Like thank you for letting me sleep with you that one time. Oh my God. And like you, we have two cats and we've had them forever. But they're like Izzy and Bebe. Izzy and Bebe. Yeah, and Bebe's a girl and she's very feminine.

07:22And Izzy's like a big lump. I mean, these are like cat dogs. They're huge. And they're definitely Joseph's pets. Like they love him more than anything. And if you can see my cut up hand, I have a six week old kitten. I know you got a kitten. Kittens are so cute, but they're also like vicious. Terrors. They're little like hair balls that just, you know, take over. They have a murder mitt. Yeah, I love cats. Cats are like, they make you earn it, you know. I love cats. I'm a cat person for sure. But anyways, Father's Day. I gotta work on Father's Day. Yeah, I mean. Maripol is a big day. Yeah, I mean, holidays. Like what's that? So that's kind of a thing for me. Like it's like Father's Day. What is Father's Day? It's like. You do Father's Day Monday, you know. Well, you know what? I honestly just, I don't, it's not that I don't care. I think it's like another, just get through another holiday because it's so busy. Like holidays have lost their luster to me. Oh, for sure. Because I just go to work. I know it's gonna be a busiest day. Yeah, like it's just, I get to go to work.

08:24It's a day I get to kind of go to work kind of guilt-free like on a holiday. Cause I always feel bad for going to work on holidays. But you know, that's a thing. Because when I go to work on holidays, I'm leaving my family behind. But like when I go to work on Father's Day, it's kind of my holiday. So I get to go to work and not feel guilty. It's really kind of nice. And honestly, they probably deserve a break, you know. Enough of you. Enough of you. Yeah, exactly. Yeah, Father's Day. You know, and I think even as like the boss, I feel I recognize everybody coming to work on holidays is not optimal. But also it's a really busy day. And I understand it's a day that a lot of servers and bartenders get to make a lot of money. And I love that. But we try and give off when people can get off. It's a thing, so. Yeah, but Father's Day, I mean, like for my staff, I literally have no father. There's like one guy. Cause we have such a younger staff. That makes it easier. It's a great Sunday. Yeah, it's a great Sunday.

09:24It's a busy day. So what else is going on in this world? We had the James Beard Awards happen Tuesday night. Yeah. Our friends from Kisser and Arnold Mint were there, nominated. Such an honor to be nominated. It's such a beautiful like presentation to these, you know, culinary hospitality groups and chefs and restaurants. You know, it's a celebration. And whether you win or not, like I feel like it's such an honor just to be there. So it's pretty cool that they, you know, Nashville was representing. Massive congratulations to Arnold Mint, my neighbor over at Chagos. My old boss. Your old boss. Absolutely an amazing chef, an amazing human being. And then also to Brian and Leah over at Kisser. Just an amazing thing. And then I don't want to forget Chef Trevor at Locust. He was also nominated this year. Yeah, yeah. That was the other one that was also a nomination this year. I don't think he even brought home the hardware, but just being nominated is amazing.

10:27I feel like getting to that point of the nomination's huge. You know, like you're nationally recognized, whether you win or not, I feel like it would have been awesome if they won, but, you know, I feel so proud that those people are from Nashville anyways. Me too. Love them. You know what else is this weekend? Bonnaroo. What? Bonnaroo. That's sneak up already. Father's Day weekend. Bonnaroo is this weekend. And you know the thing is it's going to be like 97 degrees. Oh my God. It's so hot over there. Friday, Saturday and Sunday, it's going to be like upper nineties every day. Can you imagine being at Bonnaroo? Like upper nineties? Not at all. That seems like, oh, it just seems crazy. So yeah, good luck to the people going to Bonnaroo. Good luck to the people working Bonnaroo, because that's a huge deal. I mean, I know there's shuttles for like a lot of people that work there, work. We have a guest in the studio today. Oh my gosh. We were trying to keep her on the wraps, but. We do have an extra guest in the studio. Big celebrity yet.

11:27We have a celebrity guest. Her name is Luna. Luna, would you like to say hello to everybody in the Nashville restaurant radio world? No, she does not want to say hello. She's just silently judging us from the corner. You're doing a great job. Anything you want to add to the Bonnaroo schedule? Do you know what Bonnaroo is? No. Okay. Okay, cool. Well, anyways. There you go. Ladies and gentlemen, Luna has made her podcast debut and I love it. Thank you, Luna. We're glad you're here. Uh-oh, she likes it. Uh-oh. I like it. Okay, so back to the happenings. Bonnaroo, good luck to everybody serving at Bonnaroo. That is months and months of preparation for all of those food service workers. What about some things coming to Nashville to look for? Have you ever heard of Turkey and the Wolf out of New Orleans? I have not. Yeah, they're known as like kind of the, so Mason Hereford is like the sandwich godfather of all of our worlds.

12:35He was touted as like food and wines, just most important restaurant. Turkey and the Wolf was like most important restaurant and it's like a sandwich shop, but so much more. They're coming to Nashville. That's awesome. Oh yeah, yeah. So look for that. Great food, I love that. Yeah, I mean, I'm always awesome to get something really great from another city and then get to celebrate it here in Nashville. We're always open to getting all this awesome stuff. Now, if you're listening to this podcast right away and it's like, hey, it's Friday and you're like an early, you see the notification, you have to listen. Today, Friday, this is actually gonna come out like a Wednesday night, but like Friday is brew at the zoo. Oh, we're gonna be there. The grilled cheese is gonna be there. So there you go. That is one of our most favorite events. It is such a cool event that the zoo does. And oh my God, big shout out to Ryzone Productions. Yeah, my left. Who was my old neighbor, about neighbors.

13:37He lives right down the street from me. So he moved. He's my new neighbor. He moved from right down the street from me and then moved in next to you. Is that what we're talking about now? He's fancy now. I didn't even, he moved up, but you know what? You know who he sold his house to? Who? Oh, I do know. Casey Musgraves. Casey Musgraves. I do know that. So, you know, whatever. I'm sorry, Matt. That's an upgrade. Matt left for Casey Musgraves. That's pretty cool. But she moved out. She got a bigger house. Yeah. That's anything. That record came out and she was like, all right, he's Nashville and out of here. I get to see Matt at like, we were at the neighborhood fireworks show the other day. He was with me, we were getting ice cream and his kid's kid is in the same class as my kid at the same school. So like my kid goes to his birthday party. So we get to see each other, like the Nerf battle birthday parties. And I get to be in the- You're so cool. I know. He's like the coolest dude. He's the coolest dude. And so he is taking over, like he took over booking the trucks for Porter Flee, which we'll talk about.

14:41And Barotha Zoo is his event. East Nashville Beer Fest is his. I mean, he's just- Winter warmer. Winter warmer. He's got the best events in town. So- He was also the second person to ever be on this television, on the show. If you look at the interviews, it was actually the first person. He said the first episode that I did was a, hey, this is, it was called, do you want to have another round of Corona talk? And it was just- That's funny. Me trying to be kitschy with my first podcast name. My second episode was Matt Leff, Rise on Productions, cause he does many events and like all of a sudden, you can't do events. I was like, dude, what are you hearing? Cause he had to cancel all these things. I was like, dude, what are you gonna do? Talk about like somebody's business just completely being affected. Yes. And this was before we knew anything. This was on March like 15th, I put the episode out. So I mean like we're talking before we knew anything. And he, so it was an interesting conversation with him I'm gonna listen back to that. Cause I, the fear, I'm sure.

15:43Yeah, well we had no clue. You can go back and listen to so many episodes from these big chefs, like trying to figure out what they're gonna do. Like we don't know what we're gonna do. It's kinda nice to listen to it now on the other side, knowing it's okay. Or some people probably wasn't okay and they had to close, you know? Yeah. It was a lot of like, of us texting each other too. Like, what are you guys doing? What's a sneeze guard? Like, where do you get a sneeze guard? Where do you get all this plexiglass? Yeah, where all this the plexiglass market really arise. Speaking of like old episodes, you go back and listen to the episode with like Alex Ballou back in 2000, when he still owned Dallas and Jane, when he was struggling and it was like going through the whole thing. Now the guys closed that restaurant due to the pandemic. He's one hell's kitchen. He's, Steven, our other restaurant went to the Virgin Islands the other day. One of his neighbors had extra, their kids weren't coming like, hey, if you guys get you here, we'll put you up. So they were like, let's go.

16:44And they were in the Virgin Islands at a hotel and guess who the guest chef was that night? No. Was Alex Ballou. And I'm like, dude's in the Virgin Islands cooking now, like at resorts and stuff. And I'm like- Tried it up for a better life. That's, but you can go back and hear him middle beginning pandemic scared, not knowing what to do. Like a real chef who owns a restaurant, like, man, I guess I'm gonna do this. I guess I'm gonna try that. I mean, there was a reality for a lot of people. Yeah, I probably can't listen to those because that probably will bring up so much trauma for us. It's a thing. I mean, it's such a thing, you know, I have conveniently locked that away and decided to bring it out only when necessary. But sometimes that perspective is really good. We get into a rhythm every single day and we start taking for granted what it was like in 2020 where every person, everything that you did was like, we don't know what we're doing.

17:44You're taking any idea to now, like maybe some of that perspective now, just being lean and gratitude is not a bad thing. I mean, we tightened up so many of our, just everything. Like we learned how to kind of be resourceful and how, you know, I don't know, just we were trying to hold on to so many people as long as we could. You know, it was a lot. It was a lot of like checking in with people. How are you doing? You know, a lot of kind of like what the podcast was, you know, like just checking in, you know, with your friends and making sure like, what can I do for you? It's everything gonna be okay, especially all of our like caterer friends, our pop-up friends, you know, that didn't have brick and mortars. Yeah, that was a lot. And then the tornado, like there's so much going on. So much going on. So speaking of things that are going on, you mentioned Porter Flee. Porter Flee, oh my gosh, I'm so excited. This is like my favorite event. It is June 14th from six to nine and June 15th from 10 a.m. to 5 p.m.

18:49at the Nashville Fairgrounds. Friday is a ticketed event. It's like a preview night. There's gonna be food trucks, but Saturday's the big day. There are so many awesome vendors. I'm gonna mention some of the food vendors, give them a little love. Hot Sauce Nashville, Bubble Love, Gluten Free Goods. They're doing like a 90s inspired donut, sounds awesome. Bix Bakery, one of our favorites. Panache Candy, Perfectly Cordial. And the Salted Fig. So you can just go get like really good locally made goods or just like regionally made goods. There's, you know, the Grilled Cheesery Truck's gonna be there, other food trucks. It's gonna be awesome. It's free. It's at the Nashville Fairgrounds. Go and support all of these like small vendors. I mean, you can get some really cool stuff there. Really cool prints. Good deals, really neat stuff. And really cool prints, you know, just like gifts for dad. I don't know, Brandon, you know, take your kids, see if they wanna pick something for you. Gifts for dad. Do you mean like guns and whiskey and like tattoos?

19:51It's probably the opposite of that type of clientele, you know? You take a lot of cool selfies there. I know you like selfies. I love selfies. They're gonna have, they always have really cool installations and different kind of, you know, it's definitely a Nashville locals event, you know, that we love and look forward to. Absolutely, 100%. We were joking because we're gonna go over some restaurants and some things that restaurants do for Father's Day. Very masculine. And it's very much like, buy a hamburger, get a round of ammunition. You know, it's like what? Somebody that like really notices marketing and like different kind of marketing moves. I'm like, wow, they've really cornered the Father's Day market as like such a rough and tumble, like get dad a cigar and some whiskey and make sure he goes shooting after. It's like, wow, we really, is this all dads? I'm, it definitely isn't Luna's dad. I definitely know that's not his thing. It's not me either, but I will tell you the supper club on Belcourt and Bungalow 10.

20:55We had Rob Higgins in here. It's right across the street from you. Oh my gosh, Black Rob. He's so cool. Black Rob, yes. He made that street so cool. Now you have the supper club. So here's still supper club on Belcourt and Bungalow 10 is giving each dad a cigar to go at the end of their dining experience. Give me brunch or dinner. Brunch or dinner? Come have brunch or dinner. We're giving you a cigar when you leave. It's your choice. I kind of dig that. I think that's a really, I think that's cool though. Yeah. E-Line Nashville. What's that? T-Line Nashville. Celebrate dad with a crab and shrimp boil at T-Line Nashville. Expect buckets of fresh seafood, drink tents, music, lawn games, and more. Okay, that's more of a chill vibe. Is T-Line like a, what is T-Line Nashville? I don't even know. Sports and recreational venue. Food, drinks, curling. This is where you do the curling. Oh, this is where it's at? Food, drinks, curling, bowling, sports, music, and more. Okay, this is a new, this is new. This is like a newer thing.

21:55T-Line Nashville. Yeah, it is new. So they're doing a thing where big party at T-Line Nashville from one to seven. Is Josh Simpson involved with that? He's an old friend. He actually helped open Proper Bagel. So he was like on the team. Oh, I know Joshua Simpson. Yes. So that is his thing. Oh, that's super cool. He's involved with that. Oh, that's super cool. I love that. He's a good dude. Go support that. He's awesome. White limousine, which is the top of the graduate. Definitely pink and not masculine. This is Enjoy Not Your Daddy's Happy Hour with Angel's Envy, bourbon, at White Limousine for Singles. This event will have specialty cocktails, fun giveaways, and a DJ. I don't know what this means. Is it an event for singles? This is an event for dads that don't have moms? This is like an anti-father's day event. It's an anti-father's day event? I think it's like your daddy. Like daddy, like zaddy? Yeah. This is not, this is not like father's day necessarily. This is like a play on father's day. Interesting.

22:56I like the, I like the play on words. So if you're a dad and you like beer. Okay. Highwire Brewing. What are they doing? They are doing a nine holes of mini golf at Highwire's Tap Room for Father's Day. $5 to play mini golf at the Tap Room. So you can go and drink craft beer from a Tap Room and play nine holes of mini golf on Father's Day. That's really cool. That's a hell of an idea. What is Miele doing? Father's Day with a meal, meal, a meal at home. So they're saying order food to go. You can get your food for Father's Day to go from Miele. It's 200 bucks for four people and they're doing it from three to eight pickup times. It's nice. So Father's Day at home through Miele. And we just had Jason La Iacona in here and he is the chef there. That's great, yeah. Super good guy. Yeah. So lots of fun things out there. There's lots of places. Nelson's Greenbrier Distillery. Treat Dad at Nelson's Greenbrier. The fun distillery tour. Puckett's Grocery is having their fire up the grill sale, which includes chef-sized seasonings for only $9.99.

24:03They're usually $12.99. Oh, look at that. You can get your seasonings for that. A little deal for Dad. Lots of really neat stuff out there. You know where I am. I'm at nashvilleguru.com and I'm just looking over everything that they've got there. I wanna give a shout out to Nashville Guru. If you're looking for things to do in Nashville, they're like. I usually always go there just to be like, if people are in town, like go there first. Yeah, and there's a really cool, so mark your calendar, talking Matt Leff. On the 20th, there is something called The Green Note, which is a THC pop-up bar. Well, that's new. So they're doing a THC pop-up bar and this is a Ryzone production, by the way. It's gonna be in Marathon Village. It's coming to Marathon Village Thursday to Sunday, June 20th to the 23rd. Special beverages from numerous vendors, including Trail Magic, Dope, Find Wonder, Beach Break, Drinkin' Buds, Climbing Kites and Clarity, plus a food truck each day, Good Tunes, and Baked Goods from Bill's Sandwich Palace. Oh, Bill.

25:04You had me at Bill's. Baked Goods is like a double entend. I think a hundred. Well, Baked is all in capitals. Okay, he's doing something like brownies. The pop-up bar is open to anyone 20 winners, or please note this is an alcohol-free event. No alcohol, only weed. Just weed stuff. Do you think Cali Sober guys are gonna go to that? Well, I tried. It was too late. I tried to get them in there. Oh, that's fine. But we do obviously have Cali Sober as a sponsor and they're amazing. You can start buying Cali Sober at the Green Hills Grill starting next week. Look at that. So the next thing, we have the Nashville Predators Craft Beer Festivals on June the 22nd. So many festivals. Oh, there's more. There's more coming to you. This beer fest is on Saturday, June the 22nd. I believe it's out there in the Hilton Park, the Hall of Fame Park, whatever it is, the Walk of Fame Park right outside. That's a cool area. And then on June 22nd also, so you can go to the Craft Beer Festival, then the Nashville Pride Festival and Parade is happening.

26:09That's the weekend of my birthday. And I love that weekend. More than 100,000 people here for the Nashville Pride Festival. Oh, so good. Saturday and Sunday, June 22nd, 23rd at Bicentennial Capital Mall State Park. I love that they moved it there. It's so much better there. It's more shady. The lineup includes Billy Porter, Iconopop, G Flip, Brooke Eden, Pet Envy, DJ Afro Sheen. Well, I'll be- DJ Afro Sheen was at that event that I did at the first. There'll be many vendors, food trucks, multiple stages, live entertainment, lots of fun stuff going on. So Nashville Pride Festival, same day as the Beer Festival. So much fun stuff going on. June 29th, you've got Whiskeys of the World coming to Nashville. This will be at Lowe's Van Rolle Plaza, 645-930, and of course, 4th of July is coming up. We'll have many shows. We'll be talking about these things. Again, just wanted to put these things on your radar. We were talking about live music also last, the other day, just kind of like, hey, what's happening?

27:12You know, Juneteenth is also coming up next week. And that there are a bunch of really cool events happening for Juneteenth. Do you have those? I have a full, long list. Tell me about it, because let me tell you, the best, I mean, I go to some Juneteenth event, and usually it's in North Nashville. It is so fun. It is so family-friendly. There's always really good food, really good music, just so lively. Get out there and go to a Juneteenth event. Tell me which one we need to go to. Well, I don't know. There's the Black Music Month at the National Museum of African American Music. That's happening the whole month of June, so you can go do that anytime you want. Juneteenth Freedom Day Ride. This is a bike route of 25-mile, self-guided marked route and a 10-mile group family ride, led by Music City Dope Peddlers. Expect snacks, waters, and giveaways, and raffles. There's a Freedom 5K, and then the official Juneteenth celebration will be Saturday, June 15th, at Tennessee State Museum.

28:17Oh. I just put my foot down. I was like, what is under the table? It's the Luna. Hi. There's a little girl under the table in the podcast studio. I love it. Just normal. So the Juneteenth celebration at the Tennessee State Museum. It's a variety of events throughout the day, including musical guests, tours of galleries and speakers. There's free admission. Anybody can go. It is free. That's awesome. Again, this weekend, Black on Buchanan Juneteenth Festival, Saturday, June 15th. See, that's the one I always go to. Noon to 6 p.m. North Nashville, taking place on Buchanan Street. This event, hosted by Equity Alliance, will celebrate black excellence and freedom with live music, performances in Kids Corner, and a vendor village with small business. That might be, that's this weekend. Yeah. That's this weekend. That's this Saturday. That's this weekend. Yeah. I may want to go to that. That sounds awesome. A lot of good markets, like, to get out there and support local vendors and. On, if you're in the Gulch, there's a Juneteenth Cookout, Wednesday, June 19th, from 10 a.m. to 6 p.m. at the W Nashville. Oh. Yeah, so expect tasty food, refreshing cocktails, DJs, and a fun pool party.

29:21Wow. If you want to get bougie with your Juneteenth. That's a bougie one. Yeah. It's 40 bucks. 40 bucks looks like you'll get food, cocktails, DJs, pool party at the W. That's bad. Hey, look, if you want to do that at Opryland, that's like $7,000. Yeah, some of the actual. Because you have to stay there. $7,000. And do the whole thing. Yeah. You can just go to the W and kick it in the pool. Really, this is another level. Yeah. That would be the way to go. It's a lot of fun. Juneteenth 615, which is Wednesday, June 19th, from five to 9.30 at Fort Negley Park. Celebration will include music, food trucks, fireworks, African drummers, live performances, a proclamation ceremony, an appearance from Mayor John Cooper, and more. Oh, that's the one the mayor's going to be at. The previous mayor. John Cooper is our. Yeah, that's our previous mayor. Previous mayor. I knew that, Brandon. I just had a brain fart, sorry. I know. Yeah, and so that's what we've got. If you want to learn more, go to NashvilleGuru.com. Of course, they have a whole roundup and it's an ongoing thing. I will tell you that we have some concerts coming up here in Nashville.

30:25James Taylor played yesterday. And I went. Wednesday night at Bridgestone Arena. Alanis Morissette will be here Sunday, June 23rd. You ought to know about that. Isn't it ironic that she's playing on June 23rd? I love the callback. Yes. Zach Bryan's playing Nissan Stadium on June 29th, and then Alabama's playing July 19th. We're getting way out. But we've got Alabama's coming, Hootie and the Blowfish, Boys to Men, Tate McRae, Chris Stapledon, Creed, Glass Animals, Dirt Sunday. Weezer, Matt Kearney, Kings of Leon, 21 Palace. I'm gonna go, I will be going. I have tickets already to go see Kings of Leon, the Black Keys. I'm gonna go to Weezer. And I have Weezer tickets too. You do? We are gonna make that my children's first concert. Oh my, I'm gonna go. That is the coolest. Okay, yeah, I saw Weezer at the Ryman a few years ago. And when they played Into Completion, the Blue Album and Pinkerton, and it went off.

31:25I mean, I don't think one person wasn't singing their heart out that whole set. It was so fun. They rock. Literally. Weezer was like my childhood, and I loved them. I know, my husband just, I mean, like a favorite. Like, it was so fun, so fun. We went to a concert called Louder Than Life last year, and Louisville was a big festival. And it was our anniversary September the 16th, so we always do something around that time. And this concert was then, and Weezer was playing, and festivals are the best. Because at festivals, they have like an hour to play, and they only play their hits. Yeah, because they have to can. It's not like I got three hours, and I'm playing a bunch of B-sides. Like, they're playing, I got an hour, I got 80,000 people play the hits, and they nailed it. But they played only in Dreams from the Blue Album. Oh my God. Which is my all-time favorite song. Is that your all-time favorite? That is my songs. I have a lot of favorite Weezer songs. And I was sitting there watching them play the song, and I just had tears coming to my eyes. My wife was like, I'm not crying, it's okay. Just watch the show, just watch the show. That's so cool. Weezer, oh my God.

32:25These are so good. So yeah, so lots happening in Nashville this week. Also, CMA Fest was this past week. My God, Lord, help us. Hope that you made it through. It was nuts. We did, it was crazy busy. I mean, shout out to our food truck team. They killed it, all the food trucks on Food Truck Alley. It was just nonstop. I mean, the sales they did in four days is what a restaurant, just a busy restaurant, would do in a whole week. So to fit that in into that timeframe, they had to load in early, load out. It's like, it's so many logistics, and it's beautifully orchestrated. I mean, it was great. I believe Matt Leff had something to do with helping this year too. The guy's everywhere. He's, yeah. I saw him at Brown's Diner the other day. What's up? Literally, he's everywhere. There's Matt Leff. I see him at my local place. I see him over here. Matt Leff from Mayer. Hey, I'd vote for him. He's a good dude, man. What do you say?

33:26I think our guests are here. Okay. We have Tammy and Shiler. I don't know them. They are from Island Finn Poke. Sounds good. And they are here. You hear them? That's them knocking on the door right now. All right, so let's take a break. Let's hear it from our sponsors. And I do wanna say that we have some really cool sponsors on the show. And the way that we're gonna do, we can do the ads, but sometimes I like to talk about people individually. And- Our sponsors are all local kind of people. That's why. They're not like huge, massive, you know, kind of brands. Like I, you know, I saw a SuperSource truck driving on the freeway and I was like, yeah, SuperSource. That's my guy. There he is. That's my guy right there. There's Jason. There's Jason from SuperSource. They're my local heroes now. You know, I don't do a lot of ads for Gordon Food Service because they're kind of like the title sponsor and this whole show is brought to you by them.

34:27I don't do like the 60 second, let me tell you about Gordon Food Service. But I do want to tell you about- So are you gonna tell us about it now? I think now is the time to do that. Every once in a while, I like to say, if you are using a broadliner and everybody has a broadliner out there, if you operate a restaurant, you're a decision maker in a restaurant and you are not absolutely in love with your vendor and you kind of feel like, I don't know if I'm making the last minute. If you're using multiple vendors, you need to call Paul Hunter over at Gordon Food Service because I recommend that you use one. We've used one for a long time. You get in there, you trust one person, you make it happen. They are, my favorite thing about Gordon Food Service is that they say, they do what they say they're gonna do. That's important. If they're gonna do something, they do it and they will follow up, even if it's their entire goal to help you succeed as a restaurateur and streamline things in the way their facility works with all the automation.

35:29You never have outs, you never have, it's so well done. The thing about broadliners that I'll say as somebody who I use a lot of local vendors, you use the local vendors for the specialty things you need. The vegetables, the fruits that are in season, stuff like that. These broadliners, you need them for the packaging, for the ketchup, for the mayo. So many things. Sugar. And if you're gonna go and do all the, I don't know, you could be saving so much money if you consolidated your ordering. Oh yeah, that's how it works. It's like just consolidating all of your like these random things that we all use the same of that we really don't need to be locally sourced necessarily. Well, I think a lot of people feel like if you buy from multiple companies, you keep them honest. And it's like, it's a relationship with somebody and when you commit everything to them, they can come back to you and save a bunch of money. And there's just a really good conversation that you should have with Paul Hunter over at GFS.

36:30And they're just, you know what, they're just an amazing company and they partner with us and they're so supportive of everything we do and our mission to help locally-owned and operated restaurants. They're in, they're like, yes, dude, let's do it. So if you can, if you are somebody who's out there, who's looking to learn more about a new broadliner and you wanna look into GFS, Paul Hunter is the man. 615-945-6753 is how you get ahold of him. He's their new business guy and he will come tell you everything that they do, but definitely tell him that Brandon from Nashville Restaurant Radio sent you. And let's take a quick break to hear a word from our sponsors. We'll be right back with Island Fin Poke. We are so excited to introduce a new sponsor to Nashville Restaurant Radio, All-Star Fire Protection. These guys are your local solution to all your fire suppression needs. All-Star Fire opened in Nashville 34 years ago and they continue to grow. They're now serving Chattanooga, Knoxville, and Bowling Green.

37:33They have over 130 team members and they got 40 trucks out on the roads at all time to service your restaurant. And you know what I love? When I was talking with them, and I said, hey man, what makes you different? I get you're local, you do all the things, but what makes you different? And he said, you know what makes us different is that we actually care. Because I actually care. These people are small business owners. This is their life. And we're a small business as well and we understand what they're going through and we take that approach. We actually care about their business. We want them to be ready in the case of a fire, which is why they offer trainings. They will go in and they will sit with your staff and say, hey, this is how you use a fire extinguisher. How many people out there actually know how to use a fire extinguisher? They wanna make sure that you're getting the most out of it. They're building those relationships. And that is why I am proud to introduce All-Star Fire Protection to you. You can get ahold of Rob Bowman. You should call him today. His number is 615-431-3760. That's 615-431-3760.

38:37I am so excited today to introduce all of y'all to a brand new linen option here in Nashville. Ladies and gentlemen, introducing Tri-Tex Services. They opened in 1989 as an independently owned and operated textile linen service company serving Tennessee, Alabama, and Georgia. Nashville, Chattanooga, and Knoxville are their key markets that they are in. That is what is in luck for you because they service multiple industries including food and beverage, medical and industrial. They supply a wide variety of products. We got restroom supplies, all types of mats, matting, wet mops, dust mops, towels, aprons, uniforms, table linens, first aid, just to name a few. I mean, their goal at Tri-Tex Services is to combine customer service with a quality product at competitive pricing and exceed our customers' expectations every single day. That's not something you hear from a linen company. They're trying to exceed your expectations every day and I love that.

39:38Their company's slogan is the difference is our service because they take pride in customer service. They know that's what they're known for. So go to tritexservices.com and get a free quote right there in the center of the page. Clicked it, clicked to get a free quote or give them a call, 888-761-3238. At What Chefs Want, they deliver the seven most needed product lines to meet the unique needs of chefs and restaurateurs. From local to global and from staple items to gourmet rarities, they have the variety of products to cover all of your needs. Produce, seafood, meats, gourmet, staples, to-go and dairy. At What Chefs Want, they're transforming food service by eliminating minimum orders, offering split cases and providing daily deliveries with 24-7 customer support. This means chefs have the flexibility to order what they need when they need it. They experiment with new ingredients and keep their kitchens consistently stocked with fresh supplies.

40:39It's all about empowering culinary creativity while streamlining operations. Check them out at whatchefswant.com or give them a call at 800-600-8510. Okay, so we are back and we are joined with the family behind Island Fin Poke, Poke, Poke, what do we do in here? Okay, okay, it's okay to Poke. It is okay to Poke. Love it, I really am gonna like you. That was Tammy, and you guys are sisters, is that what's going on here? Oh, she's gonna talk about that the rest of the day. No, this is my mom. Oh, there's Brandon's compliment. This is my mom. Watch out for Brandon's compliments coming in. Brownie points right in the get-go. He knew he was gonna do that. You knew it was her mom, but that's, she looks very, she's very beautiful and very young. Yes, yes. You're very kind. So I met you guys, we were, for Chagos, we were at the Iron Fork, the big competition, and Julio Hernandez won this year.

41:42He's the best. Fun evening, Maiz De La Vida. I competed last year with Arnold Mint. I was his sous chef. Nice. Yeah. Did you guys win? No, we got second, but unofficially. Do you guys know Crystal? Do you know who she is? No. Oh my God, you don't even know who I am. She's very, very famous. Well, you're in the midst of greatness. I own a, go ahead, Brandon. No, you say it. She owns the grilled cheese ring. Oh my gosh. Delicious. Thank you. No big deal. You've done the cheese pull before? Yes. Okay. We have to have you come into the cheese. She's the inventor of the cheese pull. Yeah, I invented the cheese pull. That's her. She does it. That is so cool. If you could see Shailer right now, this is where we're gonna have video. She's like, she just saw a celebrity. She's starstruck. She's starstruck. Yeah. And she should be. She should be. That is real cool. So I met you guys at the Iron Fork and you were doing like these little, like a sorbet or like an ice type situation. What were you serving? We had Dole Soft Serve at that event. Okay, Brandon. Have you ever been to Disneyland? It was great.

42:42And I get- Dole Whip is like everything. Is that it? It is. It is. It's the same product out of the same machine, but technically we can't call it Dole Whip. Oh, sorry. Okay. It's a pineapple, whipped pineapple. Soft Serve. Soft Serve. The Dole Soft Serve. It was so good that like I kept like changing my appearance and going back to the table. I'd like put a hat on it, put sunglasses on. I've walked by and I'm like, excuse me. Way too tall. And they're like, dude, we know this is your fifth time. Just take some of this stuff. And I was like, okay, you got me. And so they were just so nice being right next to us. I said, you guys should come on the podcast sometime. This was like six months ago. And Shiler has kept on me the entire time to say, I'm persist. Dude, we're coming on the show. She is. Welcome. I want to learn all about everything you guys are doing, about your family. How did this thing get started? This is kind of a passion project for us. After yo-yoing around the country with some corporate roles, we were really starting to evaluate coming out of the pandemic, what we wanted to do and how we wanted to make a difference within our community.

43:48So we explored a lot of different options and we landed here at Island Fin. And it's been a wild ride for us. Where are y'all originally from? Like you said, you've been kind of bounced around. Did you, where's your hometown? We don't really have one. Yeah. I was born in Florida. We moved to Minnesota for my dad's job. So I grew up there and then we've been in Nashville for about eight and a half years. And then my mom is from Iowa. So she's a farmer girl. And then she met my dad in Florida. And then here we are. Okay. Eight and a half years in Nashville. That's pretty, you've seen Nashville change a lot. You've seen some changes along the way. Yeah. Pretty significantly. So how many locations do you have of Island Fin Poke? So right now there are about 25 of us across the country. We have the only one here in Nashville. That's what I thought. So we have, and that's located next to Trader Joe's. Yeah. On White Bridge Pike. Ever heard of it? Yes.

44:49There's a Trader Joe's on White Bridge Road. Are you kidding? Is there? I live, I literally live there. I was like. There's a Trader Joe's in Green Hills though, right? There is. We're just right down the road from there. It's the same store, but it's second to that one off White Bridge. The one off White Bridge is like always stocked. It's always spotless. It's next Island Fin Poke. Target is from Target. You're like in the Lion's Head area. Yeah. Lion's Head. Exactly. I think I had to say that was there, of course. Yeah. No. I frequent that area often as a mother. There's a Chewie's over there. You get the Target, Trader Joe's, you know, Island Fin Poke trio right there. We're in Nashville West. We're right over in Nashville West for our Target. Yeah. It's right down the street for that. Like five minutes away. So you're not too far from us. No. Yeah. Typically we tell people Trader Joe's and they say, oh yeah, we know exactly where you are. And you'd think I would do that too. We need to talk about it more. So, okay. Now I think we've clearly, everybody knows where they are, right?

45:49Yeah. Okay, good. Yeah. Good thing I did the Trader Joe's shout out. It's all a ruse, guys, to get the. Shout out to all the moms out there that know exactly what I'm talking about. I do. Obviously Brandon is a food shop for his family. Well, I used to buy two bucks Chuck back in the day when it was like. The thing to get. When it was the thing to get when I drank wine. Cause it was, it was just like my house wine. You just had the, I would go there for that. Well, cool. Now that you don't drink cheap wine and no wine, he doesn't know how to food shop. It's cool. It's true. It's fine. That's where we had all of our, you know, snacks, snackies. But anyways, Island Fin Poke, so exciting. I love your branding. I love how you guys changed the front of your store right there. It's very like sweet and I love it. I mean, talk about, so, you know, I own a small business. Talk about how as a franchisee and a family owned franchisee, like why do we need to support that? Like, what is that? Like for maybe someone who doesn't know about. For your community. What that is. Yeah. Yeah. We appreciate that. You know, we have four kids and part of our mission on this project was being able to provide something for the Nashville community that we felt like we were personally seeking as a family.

46:59We, with the four kids, we've got dietary sensitivities. We have a niece that's got celiac and we were struggling to be able to eat out where all of us could go in and find something that would be able to accommodate whatever their dietary sensitivities were. And so we kept thinking, we are not the only family in Nashville that's needing something like this. And so when we fell in love with this concept of Island Fin, we thought let's provide a resource for our families, other families where we could meet their dietary sensitivities as well. So part of our whole motto is something for everyone. So we had folks in the restaurant just yesterday that are vegan, another family member that had celiac, and we had another family member that was dairy free. And they're able to come in and eat with us in a way where they feel safe and comfortable because we can accommodate all of those needs. That's wonderful. I also have that mentality at our brands. We say comfort food for all. Vegans, gluten-free, just like everything. We understand the importance of that. And I think that's so much of how you care for your community.

48:03You wanna create something, go to one restaurant, be able to feed everybody in a kind of QSR kind of setting. So what is, talk to me about the menu. I'm so interested. So when I, my husband is obsessed with poke. Like he orders it, take out all the time. That's like his kind of food that he always leans towards. But what else is there? Like if I'm not a raw fish person, which I am, but if some people just like, it's hard when you pigeonhole and you're like, I live in poke, but what else do you have? Cause I know you guys have kind of a wider menu than that. Yeah, absolutely. And it's interesting because that has been a challenge for us as we've broken into the Nashville market because people think of poke as raw fish and it may not be for them because they don't necessarily like raw fish. One of the things that we're offering in the restaurant are nine different proteins. Only three of those are raw. Now they're AAA grade sushi level raw, but we have six that are not. And so for those folks that really would prefer chicken, we have two different chicken options.

49:06We've got shrimp, octopus, spam, tofu. So a lot of different things for those folks to be able to accommodate. A lot of times kids and families come in, parents want raw fish, the kids do not. And so we're able to accommodate them with some chicken as well. So they're like chicken bowls, right? They're kind of like a almost a teriyaki chicken bowl kind of thing a little bit. Similar, yeah, we do what we call a cream barbecue chicken bowl, which is really yummy. So most of the time when people come in, we do have some signature bowls that are kind of pre-designed with some specific sauces and ingredients, but most people come in and do a build your own. They come in, they've got three different bases they can pick from. So it's a white rice, a brown rice or mixed greens. Those nine different proteins, they really have an opportunity to choose three scoops. And so they can mix and match and include, we call it the trifecta, so tuna, spicy tuna and salmon. And then you have 25 different toppings included in the price of your bowl after that. So you can mix and match till your heart's content and really build it your way.

50:08We've got five house-made marinating sauces, five house-made topping sauces. So again, the combinations are endless. People asked me the other day, are you getting tired of this food yet yourself? And I said, are you kidding me? I've been eating here every day for a year and have not had this table twice. Oh my God. Oh, I'm the opposite. I find the one bowl that I like and that's the one I eat for like a month and a half. I know. I find the jackpot one. I'm like, this is it, this is my dish. You're my favorite kind of regular because when those people come in, I'm like, we're actually all out of that today. You gotta pick something new. I start to mess with them a little bit. And I'm like, you gotta try it. You gotta branch out. You gotta put something new on there. And they usually do and then they'll love it and they put it on there next time. Okay, Shiler, I wanna know about you. Okay. Because you seem like the operations person here. I mean, I gotta give my mom credit where it's due, but I think we're kind of a duo. Like we do all the events together. We kind of brainstorm everything. Lately, I have been doing or starting to plan events for the store, which has been super fun.

51:11But yeah, we're definitely a duo. Can I ask you a question? For sure. How old are you? How old do you think I am? Oh God, Brandon. Now he's about to boost my ego so big. How old do you think I am? She looks young for the people that can't see her. Yeah, I mean, I'm 20. I mean, how old are you? I'm 24. 24, okay. That's still. That's better. She can be your daughter still, yes. Yeah, she's young. For sure. Brandon's amazed how accomplished you are. Well, you're very confident in just the way that you take ownership in this thing. I don't meet a lot of 24 year old people who have that level of ownership and you're focused. Like you talk about what you're doing here. Like you're engaged with every aspect of this. And I think it's interesting. I want to know more about that. Like what is your role inside the restaurant? What do you do every day? It kind of rotates depending on what we need. So some days I'm in there prepping. My favorite thing to cut is the octopus because it's just, it's the best thing of it. But I'm in there making bowls. To cut the octopus? Oh my gosh, yeah. Well, everything's made in-house fresh. So every morning, I would say maybe four hours before we're open, we're in there cutting all the proteins and making the sauces.

52:17And so everything is fresh. Did you have to go to like a class? Like the island fin poke have like a training you went to to teach you exactly how to do it? Yes, thankfully it was online and I got a free hoodie out of it. So it was definitely worth it. It was definitely worth it. A lot of the learning happens directly right in the store where we're walking beside Shiler and the other staff members that we have to train and encourage them to learn all the different things. Are you a manager in the store? Technically, yeah. I also take on, well, I just, I'm a jack of all trades. Like wherever they need me, that's where I am. So I help a lot with- A manager. Yeah. So you're a manager. Okay, yeah, a manager. But I help a lot with the training because we have kids that come in and this is their first job. Shockingly, a lot of these kids don't like talking to people so I'm kind of in charge of helping them get comfortable and telling them that you can talk to them and that people aren't scary and making them a little bit more friendly. Well, I think that's a really good lesson to learn people for their first jobs. I always said we have server assistants in our restaurant and I love having server assistants but like the senior managers get so frustrated managing server assistants because they just won't do what I tell them.

53:27I'm like, you have to, this is their first job ever. You're their first boss they've ever had. What is their perception gonna be? You have such an opportunity to come in and be like, let me show you how to do this and get out of your shell and coach them along. And I love that that's the mentality you have. Yeah. Well, talking about first jobs, what was your first job? Why have you fallen into this? My first job was, I used to babysit when I was little so I kind of did that. My first official job was I used to work at Target as a cashier. So I'd tell people I'm like a professional yapper. So I just like to talk. So something like this is kind of perfect for me because I go in and I just talk to people all day and ask them about how their day and what do they do for work? Do they like it? Is this your first time in here? I always talk about my family. That's awesome. I love that. All right, now is it just you two in the family that actually work in the building? Oh no, if it's Patrick, you're in that building. For sure. Yes. So we've got the four kids. We have two sons. They're both active duty in the military. And so when they come home on leave, they work in the restaurant with us.

54:30So a lot of our regulars like to come in and see the boys. We have their pictures on display in the restaurant. We're really proud of their service to the country. And our two daughters work in the restaurant. So they're there all the time. We typically say, if you come into the restaurant, you'll be hard pressed not to find a family member in the store. And then our son's girlfriend, he's stationed overseas right now. She actually lives with us and works in the store full time. And so we have three, we say three of our girls that are in that store right now working for us full time. In fact, she's at the store this morning while we're here. So we are a family-based business. We are pitching in wherever we need. Last night I was doing dishes, you know, till late at night, or we're cleaning the restrooms, or we're tending to guests, whatever it is that we need to do, the entire family is just pitching in and getting it done. Had you guys worked in restaurants before this? Do you have like a background? Have you ever managed a restaurant? Have you ever done sort of wait tables, like anything in the past? I am the only one in the family that has ever worked in a restaurant, truly.

55:30Which restaurant did you work in? I worked in a couple. My first serving job was Buffalo Wildlings. There you go, you dubs. Yep, super fun. And then I stuck- It's a trial by fire though. I mean, that's not an easy wait job. Oh no. Cause you got just, it's, hey, bring me another beer. You know, it's a whole thing. Yeah. It was kind of an experience for her. I have some stories from that job for sure. Oh, I can imagine. That's a good first one, for sure. Yeah. And then I stuck with the chicken theme and I worked with the Nashville Hot Chicken Restaurant for a little while and then I did fine dining and now I work at a- Where were you at fine dining? I say like, quote unquote, fine dining. What restaurant though? Oh gosh. I worked at Firebirds, which is like- In Brentwood? Yeah, in Brentwood. Okay, yeah. And then- That's Brandon's hood, he knows that area. Exactly, yeah. It's by the Eros Acai Bowl place. Love that place. Corner pub. Super yummy. And then I work at a breakfast place right now in downtown Franklin as well. Oh, so you also work in a restaurant?

56:31Right now. Now? Yeah, I work on the weekends there and then during the week at Island Fin. And then sometimes Island Fin on the weekends as well. Were you at the Ruby Sunshine or something? I work at Ruby Sunshine in the square. Yeah. The square in Franklin? Yep. That's awesome. That's our neighbor in Hillsborough Village. Ruby Sunshine. Yeah. Super yummy. Super yummy. So you stay busy. Yeah, I'm like my mom. If I get bored, I just like pick up another job. That's how she is, she has four jobs for fun. She's crazy. What? What are your jobs, mom? Wait a minute. What? Oh, she's a super woman. She'll tell you about it. All right, Tammy, what is it? Okay, hold on now. So I, prior to opening a restaurant, that was something that was entirely new to me. My husband and I both had kind of food service type jobs back in high school before we went off to college. And then we kind of loved it, but this is a new, I mean, coming back into the restaurant industry is new for both of us. But I have been an organizational psychologist for many, many years. And so worked in a lot of corporate roles, had been a college professor for over 25 years. And I really love, and I'm still passionate about consulting in that space.

57:35And so I still am continuing to work as a college professor consulting. So I leave tomorrow morning for a consulting job out of state. So we're kind of going and moving in a lot of different directions. And the beauty of this restaurant is an ability to be able to work with the families. We just step in. Like I'm out on my consulting job for a couple of days. Shia will be at the restaurant. The family will be at the restaurant kind of holding down the fort while I'm gone. So we do a lot of different things. And she's writing a book. I have to plug it. Oh my gosh. I'm telling you, she's awesome. No, you're no joke. Well, I can see that. I mean, I can see the family dynamic here. Yeah, you are a badass. That's awesome. I love how she just like lifts you up too. Like she's like your biggest fan. I think that's so cool. You can see how much of an inspiration you are to her right now. Yeah, that's very kind. I think we've had an opportunity to really grow and foster as a mother and daughter. You know, at 24, we've nurtured and grown through a lot of different phases of parenthood.

58:37And I think we're in a really, you know, I say a pretty good phase right now. Sometimes working as a family, we are pushed in a lot of different areas because sometimes at work, I'm not mom, I'm the boss. And so, you know, we have to learn to work through a lot of different dynamics when you've got a family-based business. And there are certainly challenges, but it's allowed us an opportunity to grow in a lot of really positive ways and learn more about each other along the way. And we play to our strengths and weaknesses. And sometimes we do get out as we do, cause we're close and we're always trying to navigate things, but it's been a really kind of a wild and fun ride. Would you say that Shailer is your favorite daughter? You can confirm this right now, please. You can confirm. I'm just wondering. I ask my mom this question all the time. She has three daughters. I often ask her, so I'm the favorite. I know that I'm not. I know my sister Natalie is a favorite, but I like to often put her on the spot cause she gets really uncomfortable and she doesn't like the question.

59:38So is she your favorite daughter? You can say yes, cause my little sister, she won't be able to listen though. She has on phone. So you can confirm. Oh, there you go. You can confirm. We can see if she listened to it. Exactly. Exactly. She hears it later. So I always tell for you, my children are spread out many years apart. And so for many years, I always said that the oldest son was my favorite because he didn't live at home anymore. And I wasn't supporting him anymore. He was fully independent and kind of doing his own thing. And so we joked about that for many, many years. The beauty of having two boys and two girls at very, very different phases of their lives is I love and adore each of them for very different reasons, right? It just depends on the day. It does depend on the day, but you know, she's 24, her little sister just turned 14. They're at very different phases of the life. And that's part of the fun of it. So, I mean, depending on the day, she might be my favorite. What's the, do you have like any parenting advice if someone's out there, like raising all these kids? Like what's the best advice you ever received that made sense?

01:00:39Oh gosh, I've raised four children and I still don't know what the heck that I'm doing on most days. You seem like you do though. Like you're exemplifying it. Well, I mean, you seem very well organized. You're driven, you're motivated. You spend time with them. Like you recognize the different dynamics of roles. One doesn't bleed into the other. Like clearly you're intentional with it. Like, is there books that you'd recommend? Like where, if unsolicited advice for people. Brandon's asking for himself. I need help, okay? I need help right now, damn it. He's like, how do I be better dad? Mine are about to be teenagers. So I'm like, I'm in this fear and like, what's gonna happen to me? And how do you seem to have it all under control? They become human again one day. We all become human again one day. Yeah, I was about to say. After the hormones subside. Yeah, put on your seatbelt if you're going into your teenage years it's a wild ride. And I think there's just a lot of beauty in enjoying and feeling for me like I was entrusted with their care, right?

01:01:45And I took that responsibility really, really seriously. And so when I think about it's not a personal attack. Sometimes it feels a little personal with teenagers but we're here to help them grow and develop and be the best version of themselves. And so how do I lift them through the trials and the struggles that they're inevitably gonna have in their life? And so I think one of the key things is I hope my children always know that I'm like their biggest cheerleader, right? And they're gonna stumble and they're gonna fall. And guess what? I'm gonna stumble and fall. We all are trying to figure out this thing called life every single day and I mess up. I tell my kids more than most I feel like sometimes. And so it's like, how do we just allow ourselves to be human and lift them? And if we're here to guide and support them and we don't take their nonsense as teenagers personal we'll be able to really come to the other side of that pretty successfully. And they do become human again. So I thought that was gonna be a good question. Yeah. This is where her PhD in psychology comes in handy a little bit. Yeah, she's got that background. I'm like writing notes.

01:02:45Yeah, for real. Like this is. Well, I knew. Biggest cheerleader, okay. I knew when I was walking by you guys that day for the seventh time to get more ice cream. I'm embarrassed for you. This is so good. I think I gave him like four at one time. Don't take this guy to Costco. She just gave me like four at one time. The samples. It's a, I'm a giant. I have to fuel. I need fuel. It's a thing. We'll take a snack with you. If it makes you feel any better. You were not the only person doing that. Wow. That's a good compliment. So you could go get this. How you sell this product, I assume, right? You need to, I'm gonna go get it. I'm gonna take my family. Come in three to six. It's our happy hour. Why don't you go. Three to six is a happy hour? Three to six is our happy hour. Every day. Every day. For the thing. I'm gonna, that's what I'm saying. I'm gonna go in and pay for it. I'll go do it. I'm down. I want to support them. I met you guys and I thought this was, did you guys had such a neat vibe, a neat dynamic happening? And I thought I would like to learn more. And man, am I glad that we did this. This is so much fun. So like I see your store all the time.

01:03:49And then I'm like, you had me at Dole, not Dole Whip. You had me at. Soft serve. Soft serve. Soft serve. Because I'm just, I, my first job technically was, I worked at Disneyland in the park because I'm California girl. And I worked in the Blue Bayou restaurants. That was my first like real restaurant job. So I frequently had that product as a snack, like as an employee, as a Disney employee. So when I saw it, I'm like, oh my God, this is so cool. And we've come in for that, but you know, I need to try like all the different sauces. And so if you could really quick, give me your, like, what do I have to have? Like what's the bowl you recommend for a first time customer? I ask. This is Shiler. Shiler. This is me. I ask people like what their vibe is. So are you sweet, spicy, citrusy, D.Y.? I always say that. I love that. Yeah, because I'm not gonna recommend something that is. It depends, right? Yeah. So I make about the spiciest bowl you can possibly make. Ooh. Yeah, I'm a spice girl. Is it like Nashville hot?

01:04:49Like, are you going that direction? We can't really do that. Cause it's like. We did a Nashville hot chicken bowl last year. Is it like Nina hot? That's what I wanna know. No. Cause Nina hot's a different level of hot. Do you know that, okay. Let's not get off track. Me and Nina are good friends. Okay. Anyways, go ahead. But we did that for the like Nashville hot chicken week, but that's not something that we have on the menu per se. So it really just depends on your vibe. I like to say that I'm like a little chemist. I'll be mixing all the sauces together to kind of get whatever vibe you want. Oh. So it really just depends on you. I tell people, build your own bowl. And I tell them this, my mom might not like this, but I tell them, I'm like, don't look at the menu. I'm like, just listen to me. I'm just gonna talk to you for like five minutes and by then you're gonna have a bowl out of it. People get really overwhelmed with a lot of choices. Oh my gosh. Yeah. I know that as somebody who works in a like make your melt kind of like, you know, type of sandwich maker. So I know people get really overwhelmed. They need someone to guide them. And I think that's awesome that you guys do that. Yeah, it's super fun. Shiler causes havoc for me sometimes in your regard.

01:05:51They FaceTime me and they're like, okay, they've been in here before and then they show me their face. And they're like, what did they get? And I'm like, okay, they got the Wicked Wehenean Island from Fire. And they're like, hi Shiler. Oh my goodness. Yeah, we have to FaceTime Shiler regularly because they come in and they're like, your daughter made our bowl last time. It was amazing. And she makes these two sauces and we're not really sure what they are. And I'm like, I call her Shiler, seriously. And so now we have this little cheat sheet. So then I have to try to recreate for the guest what she's done. And they'll say, oh, I think it's still off a little bit. So then we're still concocting sauces. What you should do is you should get little business cards that has the ingredients for it when you make the custom one. And then when you make it, you write down exactly what it is. Then you go, this is your custom by Shiler. And then they bring it back and they go, this is what I want. They're gonna hand you a card. And then you'll know when people come back for your stuff. I actually have had people do that. They write it down in their notes. Well, you should write it like when it's done. And here's what you just know. Yeah, and I'll sign it. I'll sign it. I'll feel official. But that just as a marketing ploy too.

01:06:51Every time they reach in their purse, they go, I need to go have this. Just a reminder, they're not gonna throw it away because next time I'm there, I need this. Yeah, that's a brilliant idea. We do have a kind of closet in the back. And on the inside, we put the custom bowls for some folks because they come in. We've got an old gentleman that's so sweet. And he comes in and gets his wife's bowl for her. And he can never remember exactly what she puts on it. So we have his wife's recipe card in the back and we go get it. And we pull it out and we'll say, okay, Mr. So-and-so, here's your wife's bowl. And we'll make it exactly for her. But I like the card idea. That's brilliant. I love it. I'm gonna come after the podcast. Yeah. Are you working later? You have your shirt on? No, I just have my shirt on for funsies today. Oh man. I'm there on a Wednesday night. You guys can come in and get dinner. Wednesday night, the Shiler special. Yeah. Make you a spicy bowl. You'll be there Wednesday night. And then today, our son's girlfriend is there all day. And then my husband will be there tonight. So if you aren't really craving a Pokeball later today.

01:07:52And today's Tuesday. So if you come in, you get a free premium topping on the family. Did you say today is Friday? Is that what you said? Did you say today is Friday? Today is Friday, actually. So when you come in on Tuesday. That's on Tuesday. She's learning how to pod right now. Sorry, this is my first podcast. Yeah. Well, if you come in. You're doing great. Thank you. Well, if you come into the store on a Tuesday, it's a free premium topping Tuesday. So we'll give you a free premium topping on us. I love it. I love it. Thank you guys so much for coming by today. We have got another guest about to walk in the door right now. But we do one last thing before we leave. You guys get to do the Gordon food service final thought. So whatever you guys want to say before you leave. You get to say any advice, any thing. Happy hour, whatever you want to do. The mic is yours. We'll start with you, Tammy. You've just put me on the spot. I know I have to have some really profound, profound thing to say. Doesn't have to be profound. You could be like, you know, whatever you want.

01:08:52I think what I'll say is the coolest thing about this restaurant has been a lot of times for parents, you kind of get to see your kids find their passions and their dreams and then accomplish them. Very rarely as a child do you get to watch your parents do that. So watching my parents find their dream and their passion and accomplishing it and doing it so well, it's been the coolest thing. We won Best Pokey of Nashville our first year open. And my parents have really just blown it out of the water. And I'm really proud of them for that. You don't get to watch your parents accomplish their dreams very often. So it's been a super cool experience. What do I say after that? I have no idea. I would just give her a hug. I don't know. You too, I'm like, that was so nice. Oh my gosh, she's well. Well, you know, it's interesting too, because we talk a lot about being a family-based business and not very often times you get to pour into the future of your children in a professional way. We pour into their hearts and their development. You've got soon to be teenagers, you know, we'd pour into them in so many ways, but allowing them an opportunity to grow professionally is not an opportunity that we'd had with our children before.

01:09:56So we're watching them learn a lot of the skillsets that they're gonna need to be successful in their future roles professionally. And we get to play a hand in that. And that's been a lot of fun. I love it. You guys are amazing. It was so fun having you here. And please go visit Island Fin Pokey. I'm gonna go today on Friday. Lions Head. Come see us. Right over there next to Target and Trader Joe's. That's a store. Have you heard of it? Trader Joe's. Some guy named Joe has a trade shop there. No, Brandon, that's not me. Who's this Trader Joe character? Dad jokes, dad jokes. Watch out, coming in. Happy Father's Day to your husband. Thank you. Because the Father's Day is in two days. Yes, it's coming right up. Yes, it's Friday today. It's Friday today, that is right. That's the vibe. It's Friday, it's always Friday in here. Island Fin Friday. There we go. Happy Father's Day to you as well. Thank you so much. Guys, please go support them and we will see you again real soon. We're gonna take a quick break before we jump in with Jordan from Mason Dixon.

01:10:58All right. Thanks guys. Sharpier's Bakery is a locally owned and family operated wholesale bakery providing bread to Nashville's best eateries. They've been operating in Nashville since 1986 providing high quality fresh bread daily for restaurants, catering companies, hospitals, and universities. Their bread is free from preservatives and artificial additives. Learn more at sharpiers.com. That's C-H-A-R-P-I-E-R-S.com. Or you can give Erin Mosso a call directly. Her number is 615-319-6453. That's Sharpier's Bakery. Hey, this is Jen Heidinger Kendrick, founder of Giving Kitchen. Let me tell you a little more. Giving Kitchen is a James Beard award winning nonprofit that provides emergency assistance to food service workers nationally. Headquartered in Atlanta since 2013, Giving Kitchen has served over 19,000 food service workers and awarded over $12 million to food service workers in crisis.

01:12:02Wanna get involved and support Giving Kitchen? Join Dining with Gratitude in October, Giving Kitchen's month long campaign where the food service community pledges to raise critical funds and spread the word about Giving Kitchen's mission. givingkitchen.org slash D-W-G. We are supported by Robins Insurance, an independent insurance agency known for providing customized insurance policies, sound guidance, and attentive service. Robins is also known for delivering exceptional coverage to Nashville's restaurants and bars. Whether it's a fryer fire that sets off the sprinkler system and leaves your restaurant sopping wet on a busy Saturday night, or it's a once in a decade tornado that cuts off your electricity and subsequently spoils all the food in your walk-in, Robins has seen it all. They know how to create policies that'll get your business back on its feet as quickly as possible in the event a disaster strikes. Look, when it comes to ensuring your restaurant, bar, brewery, bakery, grocery store, hotel, or whatever, you need someone who knows the industry, who understands your business and who will create a policy that protects your space, your staff, and your concept.

01:13:12That's Robins. Visit Robins website at robinsins.com. That's R-O-B-I-N-S, I-N-S dot com to request your insurance consultation. Once again, that's robinsins.com. Dude. Yeah. Dude, I had so much fun last night. Oh my gosh. And you know what? Bro. Bro. I feel great today. Dude, I feel amazing. I know. What was that stuff we were drinking? Uh, Cali Sober. That's right. Dude, that stuff was amazing. There was that Paloma Spritz. Is that what I was drinking? I crushed some Paloma Spritz last night. Oh, dude, it was so good. I feel so good today too for how good I felt last night. I know, I had three of them. I slept like a baby. Dude, and I feel good today too. Where did you get those? I got them at Frugal McDougal. You got them at Frugal McDougal? I went downtown, got them at Frugal McDougal. Where does Frugal McDougal get them from? Frugal McDougal gets them from Litman Bros. Ah, okay. So I can go downtown and get these at Frugal McDougal right now?

01:14:15You can go get them right now at Frugal McDougal. You can even go to Corkdorks, bro. I heard Corkdorks has got them. Let's go. It's 100% legal THC infused mocktail? 100% legal, dude. 100% legal. Can you believe it? It gets you a little high and you have the best night of your life. We had the most fun. The most fun. Cali Sober's the most fun. I'm gonna go get some Cali Sober right now. Let's go. It's fucking terrible. It is not good. I tell you what. Jaded. Welcome back to Nashville Restaurant Radio. We are now joined with our new guest. It is Jordan. Jordan, what's your last name? Hubbard. Jordan Hubbard of Maison Dixon. I'm gonna say Maison Dixon because that is how it is. What's it? Maison Dixon, M-A-I-S-O-N Dixon. Please tell us about the name. Yeah, so the name is a play on words of the Maison Dixon line, which separated slave and free states.

01:15:16But as I was working towards what Maison Dixon would be, I was like, how can I honor my family's home or the principles and things, values? So I was like, oh, add the I, it becomes a house or home and a home brings people together through food. It's a double entendre, but something familiar that people, especially in Tennessee, are familiar with, but then changing it just a little bit to make it what we want it to be. It's so beautiful. It is beautiful. It's a perfect name for what you're doing. I am familiar only with your pop-ups that you've been doing. So talk about that because, I mean, also, if you're not familiar with Maison Dixon, you guys do fish fry and fish and spaghetti, which is a very traditional kind of coming together food. And how are you doing it different and what do you want people to know about it?

01:16:20So I would say my background is in branding, strategy, development. I went to school for graphic design. I can tell by your Instagram. Yeah, good job. I appreciate it. But yeah, I think once I, this is something that had started really in 2018. I did a art show in Knoxville where I went to school at UT. And I was like, what if we had a fish fry in the gallery? Relational aesthetics is something in the art world that the art is actual people engaging with each other. So that's kind of like where it started. That is so cool. Really cool. I like this guy. Okay, say more, say more, keep going, keep going. But yeah, so fast forward to 2022. I was like, all right, I gotta do this. And like I said, it was to honor my family and fifth generation Nashvilleian. And we can get into the history later, but I was like, I don't know anything about food other than the fish and spaghetti that my grandparents had cooked and prepared.

01:17:32So how could I approach it differently? And branding, strategy and all that stuff, it's about the story. And I wanted it to be an experience and not necessarily a pop-up that is solely food, but a brand. Like how could we share the story through food instead of it just being food? That's so interesting. So walk me through like an event. So say what's different about, so you wouldn't even call it a pop-up. You're calling it more like a- A happening? A happening, like a coming together. Yeah, you could say a gathering or a mini family reunion. I love, see, that's great. That's, I mean, already it's something different than people are like, oh, it's another pop-up. It's not. I think you can look at pop-up different ways. This is a bringing of together. It's a- Yeah. Bringing people together kind of a thing that's not profit grab or whatever. It's a, no, we're here to create. Yeah. And I mean, like you said, bringing people together is something that, especially in these times, you know, people look at things as black and white or this side or this side.

01:18:42And food has a funny way of being the universal solvent, bringing people together and just kind of washing away everything else. And that's how it was in my family. You know, you bring people in and, you know, say if a cousin has an issue with another cousin, it doesn't matter because today we're gonna have, you know, fried fish and spaghetti. But- That's awesome. In terms of the events or the pop-ups, I mean, we just, we tell a story through the, you know, social media and, you know, videos and even family archive and really telling the story of Nashville too. Like I said, being fifth generation, there's so much history that has been lost or not well preserved. So just reminding people that are from here, but also people that are new to Nashville, what our history is. And if the vehicle for that is food, that's where we're starting, but- Yeah, food and music.

01:19:46That's the way our soul gets recharged, right? And those things are so important. Nashville has such a rich history. I love that you're doing that. Like, this is awesome. Like we have to support it. So talk to me about the food, cause I'm a chef. I wanna hear, like, I love, you've sold me on the concept, the brand, like what is so good about your fish and spaghetti? Well, I mean, I think that growing up, it's something that everybody did, especially in the black community. Yeah, everybody, yeah, to clarify, yes. Yeah, I mean, you know, I mean, you have, you know- Not Brandon's family. I didn't wanna say it. Not Brandon's family looking at him over there sitting there and he doesn't even know what fish and spaghetti is. I'm like, what is this dish? I can't understand. Well, I mean, you know, and I guess the Catholic, you know, church, they do fish Fridays. And there's even some origins there with Italian immigrants coming, you know, to the Mississippi Delta. And then the black communities coming together, oh, spaghetti and fish, and then it migrated, great migration in the 1910s and 30s.

01:20:53But specifically, Nashville, I feel like it really took root. And Nashville was a fish city more than it was a hot chicken city. Yeah, I mean, hot chicken is more recent. Right. Yeah, absolutely. And even like, say, princes, they had fish. And I wanna say they had spaghetti too, from what my grandparents said. What type of fish are we talking about? Usually it's whiting or catfish. Okay, whiting or catfish, okay. Yeah, and it's like cut in a very specific way that like, it's like shaved, right? So it can like, it's real crispy. Like there's a real crispy texture to it, like a cornmeal, I wanna say, right? And it goes a long way. So it's like this way that they cut it that's kind of like shaved. Fried fish? Yeah, the fried fish. So it's not like meaty, juicy, kind of like a fish and chips kind of situation. It's more of like a shaved and like real crispy. And then you have the spaghetti. So there's like texturally, there's crunch. And then there's like the sauciness.

01:21:55And I learned about it when I first came here. Right. And kind of just went to fish fries. Like my family, I have a really ethnically eclectic family. And so I went to, I don't know the right way to say that. I don't wanna be like weird about it. But like, you know, I went to a fish fry and I was just like, fish and spaghetti, like I'm Mexican. Like that doesn't sound like it goes together. I've never eaten that in my life. And it was so, it wasn't even about the food. It was about the whole experience. We were in a church parking lot. It was just like we were, it was like some kind of fundraiser because the spaghetti goes a long way. Exactly. You can stretch it and the fish, you're cutting it in a way where like, you're getting something nice, you know? Like it's a luxury to have fish, you know? And you're, but you're cutting it in a way that it like stretches. So it's something that costs not too much to make, but you can share it with everybody. And that's a, you know, and then people are bringing in, you know, different like other sides and potato salad and like different stuff like that.

01:22:56It kind of all goes together in a way. Yeah. And it's just about community. Right. And I love that. So when I heard that you're doing it, I'm like, okay, this is more than just the food, you know? It's experience, it's, you're teaching people something. Like I see you collaborating with like, you know, like some major people in town, just like trying to get word out of just like what we're trying to do here as a community in Nashville. You know? And those, most of the people that we've collaborated with are the homies. So it's just kind of worked out that way. But, but yeah, it's been. Who have you been collaborating with? Well, the most recent was No Free Coffee. We actually released our cornbread waffles, which was something that we kind of just came up with at, well, yeah, me and my brothers and, you know, just collectively the homies that have been helping out. But it was like, cool, No Free Coffee, black-owned coffee shop. Let's do it there, if anywhere.

01:23:59And before that, I mean, over the last two years, we started at Secret, which is Clarence Edwards Sea Gallery. So we started there doing a late night pop-up. And my goal is to get back to that. Okay, more late night, yeah. Just cause it's like, you look around, there's not a lot of options for late night. No, there's not, there's not. So are you, are you kind of focused more on only hosting needs at like black-owned businesses to kind of like, you know, draw people towards that and like, you know, kind of raise, you know, awareness and towards the message and the goal that you're trying to do. I would say we're not trying to preach to the choir. I mean, that is the priority. I feel like more people need this. Like they need to come out and experience it. It's not like just for a certain community. It's an experience that everyone should allow, like to be, you know, you're not trying to be like, it's only this type of person that's gonna be here. I mean, that's the whole point of the name is, how can we bring people in to understand and to see, you know, at the end of the day, you don't have to agree with everything or you don't have to be homies when you walk away.

01:25:12But I think everyone gets a taste of home and then it's like, you end up like, oh wow. It's just like, everybody's cool. So yeah, it is to bring people together, even people that you wouldn't normally think you could be together with, so. I love that. Go ahead, Brandon. June 30th, 2024, two year anniversary, the family affair, it's gonna be at Elizabeth Park. Is that right? Yes. This is two year anniversary. Tell us what you're doing that night. That night? The afternoon, the event. Yeah, so thankfully, and shout out to the 37208 fund for funding it, we were able to get that grant. But you know, when you're using your own money to create something, you have limits, you know. Sure. So this grant has allowed us to really step into what the brand, the story, the experience is.

01:26:13Like, this is finally, I would say, our first opportunity to like, do it at the level that we really want to, at least from how we express Mason-Dixon. And yeah, it's a big family reunion for North Nashville. It's in North Nashville at Elizabeth Park, right off of Buckhannon. And yeah, we got things like spades tournament. We have something called the roll call that we're gonna do, which is. I'm gonna enter that spades tournament. Yeah. Oh my. That's my game. I wanna watch that. I lay in bed and I play spades for hours. Really? Oh, I can call books. I got blind nil. I love to see this. I am not scared. I'm like a grand master, whatever, in my little. Okay. It's like. All right, he's gonna be there. Well, it's like your little, you know, you play Candy Crush or whatever. Right, right. You think I'm gonna stick out there? Yeah, like a. I don't wanna. Like a six and a half foot tall thumb.

01:27:13White dude, yeah. Well, I mean, hey. Who can play spades? Who's going, if there's dominoes too, I throw a bone. Maybe that's why you earn your respect in the community. Yeah. He's gonna be known as that guy. He's like playing pick up, you know. I can play basketball. All right, that's my sport. Let's go, I could still dunk and I'm 45. Hey, congrats. Wow. I mean, come on. That's pretty good. I just, I have some things I'm good at. You trampoline, you dunk, you're definitely, you know. Yeah. I'm a cool dad. You're a cool dad. Youth and spirit, you know. That's right. I feel like I'm like 20, so. You're not. He's like, I'm looking at you. You're clearly not 20 years old. You look like you're 60. You know, whatever we want to tell ourselves. Yeah, yeah. So. Well, yeah, we got the spades. We got a roll call, which is something that happens at family reunions. And it's like, at least at a family reunion, it would be, you know, different family branches coming up and giving updates. But this is more of like a homage to like, oh, who remembers Knockout Wings?

01:28:15Who remembers, you know, that TSU homecoming? Who remembers this building that used to be here? And, you know, just people, places, cultural moments. So we'll have a roll call. We have merch for the first time. And then food, of course, so. Is it just going to be your food or is there going to be other food from North Nashville establishments that are? This one would just be us. Okay, awesome. So what are there, what else are you going to do? Are you just going to do fish and spaghetti? Are you going to add some more to the like? Cornbread waffles. Yeah, cornbread waffles. Yeah. That sounds, they look super crispy. Those are so good. They look super crispy. Appreciate it, thank you. What do you do in like a cast iron waffle thing? I mean, these look crispy. Just like the, you know, the little, I don't know if it's a cast iron, but. Yeah, they're cast iron. Just the, you know, like the little fold over. Yeah, yeah. Yeah, so that's what we do. A waffle iron? Waffle iron, there we go. A waffle iron, there we go. You know, the thing that comes down. Yeah, yeah. The waffle iron.

01:29:16Yes, exactly. Yeah. That's awesome. My kid today, I said, what is the best thing you've ever eaten in your life? My wife asked, what's your favorite thing in the world? And he goes, dad's waffles. Wow. That was a major moment in my ego. I mean, it was like a major moment. That's saying a lot. In being a dad. I'm just saying, that's saying a lot. Like, you know, you're, we've talked about on the podcast, like you've done really cool things with your kids. You know, you set up a little podcast for, you know, parent, you know, school, whatever, that's called a career day. And so that says a lot, that your waffles are kind of, you know. Is this an everyday thing or a weekend? I'm not trying to steal your thunder. I'm just saying, I just, I reminded me. He's not trying to say he wants to have a waffle off with you, but he kind of is. We're going to play dominoes, spades, I'll dunk on you, and then I'll make better waffles. Okay. Wow. God, shots fired. You're just really being a jerk today. He's trying to come to that event with like some kind of ego or something.

01:30:17Sometimes you need it. Sometimes you need it. He's trying to keep you on your feet. Hey, I'm at home. I'm at home. It's father's day this weekend. We were talking about father stuff today and I'm like, oh, that was something that was like, cute. Those are the moments. I need a day. I had that moment. Do you put anything on the waffles or they like? I put chocolate chips. What if they were frozen waffles that you just heated up? Oh, no, I make a batter from scratch. I mean, I can tell you the recipe right now from like. I might want to save it though. Yeah. You don't want to, you don't want to tell the competition what you're doing with the waffle batter. Well, sure. I want to have a waffle. I'm going to be the judge. Who wants to know anybody? I guarantee his cornbread waffles are better than my waffles. I'll put money on the fact that those are 10 times better. I appreciate that. That's what I want to eat. So what else do you eat? So do you like, what's the plate look like? Like, so I'm eating the fish and then I've got the spaghetti and then the waffle or does the waffle replace the spaghetti? No, never. Is there sauce on the spaghetti? Oh, okay. Teach me. Preach on it. What is it?

01:31:18It's always, I mean, a typical fish plate. I mean, I think you have two different camps. You have a fish like platter, platter plate and then you have a fish plate that's more of like a sandwich. So you have, with that, you have the white bread. You have maybe cheese, mustard, hot sauce. Isn't it like white onion? Yeah, like white onion, yeah. And then, you know, you have like potatoes and spaghetti. We do do that, you know, cause that's the classic thing, but also like typically we'll just have a plate and then you can make a sandwich off to the side. But it's fish, the whiting, spaghetti, cornbread. If it's a cornbread waffle or if it's like more of a flapjack style or hot water, depending, depending on how we're feeling. What do you prefer? I prefer, well now the waffle, but always like the flapjack. My grandfather and my grandmother, they make both and they like the hot water. And I feel like a lot of people probably like the hot water, but I like a crispy, you know, like cornbread, silver dollar situation.

01:32:21I like the hot water too. I learned how to do that when I moved here. Something about it, like the reaction with the hot water, like softens the grain, like the corn and like it is a smoother texture. I don't know. It was interesting. I had never learned that until I moved here in Nashville, that was like hot water cornbread. I don't know. It was like, oh, okay, interesting. Like, I love it. See, I grew up picky. So I was like, ah, it's good. But I actually like this way more. But I mean, I'm not- You're saying you do it better than your grandparents. No, no, no. You're saying it. I can never say that. Oh yeah, don't you ever. I would never do that. They taught me. They taught me, so. Yeah, there you go. I love it. I'm excited. 20th, Brandon's gonna come in with- 30th. Oh, the 30th. June 30th. Excuse me. A couple of weeks from now. The 30th, sorry. See, correct me. That's good. Then we can- June 30th, Elizabeth Park. Yes. What time does it start? Four to nine p.m. Four to nine p.m.

01:33:22Perfect time. We'll pray for good weather. Yes, please. All right. I will not, I actually have plans that day. Oh, good. No worries. No, I really, we're doing my grandmother's funeral in Nashville that whole weekend. The 28th, 29th, and 30th, I believe. Is the 30th a Sunday? Sunday. Yeah, it's that weekend. Anyhow, I do wanna go. Let's fast forward five years. Yeah. Where do you see yourself? Where do you want this to go? What do you want Mason Dixon to be? That's a, you know, I think the vision is to have a place. Like, in my mind, Mason Dixon is a place. And a brand, but a place, more than anything. If you can see right here, these are my great, great grandparents. He's showing us a picture of his grandparents of this photo that looks, I mean, oh my God. Reverend and Mrs. William H. Dixon.

01:34:23Yeah, and so they started the grocery stores in my family, you know, five generations ago. And the thing is, you know, at that time, black people had to make for themselves. You know, self-sufficiency, because there wasn't any opportunities. There wasn't any support or anything like that. So different families had their businesses and things that they would do because they had no choice. And the grocery stores were something that were a cornerstone in North Nashville specifically. Wow, is that right? Yeah, off 32nd and Clifton was one of the stores. Trinity Lane. My family has also included the Oates. So they had real estate and grocery stores, the Greens as well. So there's like these historic black families in Nashville that have done so much. I'm just trying to bring back that blueprint and. Wow, that's awesome. Is there any, does your family own any of those businesses now or?

01:35:25Not the Dixon branch. After I think my great grandfather in that generation, I think that stopped. But yeah, I don't know if it's a grocery store, but more so a market with the fish house and then some kind of space in the back to kind of like. Like it needs to have like a music venue with like a, you know, a music venue with like a, something where poetry is read. Like, I don't know, like a gathering place, you know? I mean, you know, if it's a place that can offer people where I'm at now the opportunity, you know, whether it's a food truck or, you know, I think if it's a jazz night or whatever it is, a gathering spot, it's supposed to be a model of my grandparents' home. Oh, that's awesome. So through and through, whether it be the physical space or who we are as a brand, it's supposed to follow that blueprint, you know, the home. So yeah, there's that, you know.

01:36:27My family also had land that they grew and, you know, whether it be hog farms or, you know, different crops and stuff. So, you know, even one day that would be cool to, you know, explore what that looks like, but definitely a place. And then I would say products as well. Like I wanted to be a world. Yeah, I feel like your branding background feels like you would be creating things out of that space. Yeah, products for sure, Mason Dixon products. And then also like if there's anybody nationally or local that, you know, black owned businesses or other products like that, we want to be able to feature that as well. But also fight some other things down the line or work with people rather that are already, you know, fighting like food insecurity and stuff like that. Once again, going back to the grocery stores, because my great, great grandparents, they had different programs. They would bring in kids off the street, you know, they would offer a home for them.

01:37:28They had a widow program where it's like, you know, back then if, you know, your husband died, how are you going to feed your family? So they would. Widow program, that is so important. So they would just allow people to work and then get their groceries, whatever they need. And then, you know, it was all good, no worries. My great, great grandfather, he also started the black paper routes in North Nashville, which at the time didn't exist. So there's just different things that are on the list, but definitely a place. You're going to do something great. Like you're going to figure out whatever that space is going to lend you. I feel like it's going to be, just keep it out there. And like, people are going to want to support that. Cause it takes somebody believing in a concept or believing in a person to fund it. Because I think we've, you know, kind of like the whole thing with the taco place, the pie town tacos, you know, like where somebody just has, you know, they want to give up, give an opportunity to somebody to like, Hey, here's the stuff and the money.

01:38:32Like I believe in you. Like, you know what I mean? Like I think someone's going to invest in you as a person and you're going to do what you do with it because I'm sold. You know, like I'm sold on whatever you decide to do. We just need, you need the right person to believe in it and fund it. You know, I mean, that's so important. Anyone's listening out there wants to give this man money. Please do that. I completely agree. I'm going to ask you another question. I think I'm going to think I know the answers, but I don't know if you know the answer. I don't know. Let's fast forward. 50 years. Yeah. 75 years. I don't know how old you are, but let's say, let's say that you, you die of a very old age. Where is this going? What do you want people to say about you at your funeral? What's the thing? Where do you, what is your legacy? Where do you want to be? Cause I see, I see some really cool things that you want to do in the near future. And I see where that could possibly leading.

01:39:32What do you want people to say about you? What do you ultimately at the end, what do you want your legacy to be? You know, no one's ever asked me that much less on a podcast, but He's like, wow, way to go deep. No, I love it. Well, he's very deep. You know, you're so thoughtful. Everything about what you're talking about is family and history and your part in this and what you can do. There's nothing about this that was, you're just taking ownership in so many things and you're making it happen. And people like you at the end of the day, you have a much bigger calling. And I'm just wondering what your, if you've thought about it, like your legacy at the end of the day, why are you doing it? What do you want people to say about you? Yeah, I think I definitely thought about it. You know, I would say that family is paramount, you know, and that doesn't have to be blood, you know. I think there's a need for my community to revisit and explore what self-sufficiency looks like.

01:40:34Even though this is a brand and, you know, it's a commodity or, you know, good goods and stuff like that. I think it's a model for the idea what doing for yourself looks like, you know. So I think in any project that I work on, even outside of Mason-Dixon, it is to bring forth that thought of like, oh, we can do this, you know, creating a world that is self-sufficient. And it starts, you know, with you, but I think, oh, I think that- Sarah upstairs wears clogs. We have an attorney's office upstairs from us and she runs like legal documents. And every time she gets up to walk, it sounds like she's wearing clogs and she's like hopping from spot to spot. Cause she's very petite.

01:41:34So it's weird, what are you doing up there? Is it that thin? We were just talking and this sound, he was just like, dude, is the ceiling gonna cave in? Am I in danger right now? It's a common thing. You can't hear it on the mics, but we can hear it in the room. He was almost about to leave. Yeah, he was like- I think the ceiling's about to come down on me. No, I would say that I would, I definitely want to live a long time. You know, that is something. Yeah. And just be able to, I hope that, I hope and pray that it speaks for itself what I've been able to do. And not that I did it for myself, but that other people benefited from the things that I've created, you know? And I think that- Yeah, leave it better from what you found it, right? Right, exactly. You know, being a good steward and just, yeah. And being intentional and listening to, you know, Mason Dixon, I don't know where it's gonna go.

01:42:35You know, I know where I would like it to go, but you know, I think that I want people to just be able to like see what I'm doing and then learn from that and then do something for themselves. Or because, sorry, even with some of the things that I wanna do in Mason Dixon, it's like, okay, I can do this, but also like there's probably people already doing this part of it. So how can I elevate what they're doing and lend? And I have some really good friends that have been really helpful in what I'm doing. And it's shown me that, oh man, like there's different ways that I can be there for other people more. And so I think, yeah, I think that as a legacy, it's gonna right itself. And I just want it to be, I want people to be able to know that I was, wasn't just doing it to do it.

01:43:40Yeah, you're intentional. I was in a leadership meeting yesterday morning and our director of marketing was at a conference in Arizona and she saw this guy speak and she goes, I got this quote I wanna tell you guys. She wrote it down and she said, Dr. Brian K. Williams, who's giving a talk on leading a five-star team. Now, when she read this, this is specific to a restaurant and I'll tell you what I thought afterwards. Says, I want you to work in this restaurant like you own it. If the restaurant isn't better because of you than you have failed, there should be evidence that you were here, right? So every day you're in the building, if you're not making the restaurant better, if you're like, oh, all this stuff is done. Oh, cause Jordan was here today. Jordan was here. He got like, what's the evidence that you were here? And the lights just did that. Her running creates, she's on a treadmill and the lights just went up in the studio. I feel like we're talking about something really important. I'm gonna have to talk to her after this. Yes. I think that this is like the planet.

01:44:40Like if you look at life, not like a shift, but like at life, if you, so take this and go, I want you to live this life like you own it. If your life, if life isn't better because if the world isn't better because of you, you have failed. There should be evidence that you were here. That's the way I read that. Yes. Like if this world isn't better because if you're just, I'm here and I'm taking all the time, then fine. But like I choose, I want to like leave this world with like, there's evidence I was here. I did this. And I feel like that's where I was going with this. I feel like you're the kind of guy that's like, I want to make my mark. I want to bring people together. I want whatever it is, the end of this day, this world is better because I was here because I used my intellect and my visionary ideas to create these, happened to the people just brought together. People haven't seen each other for years.

01:45:41The roll call, like all this stuff is really special and that's what preserves community. That's what's happening in Nashville right now is we're growing too fast and we're not preserving any of that. And that's what you're doing. You're bringing the community together and saying, let's all break bread. Let's all eat this traditional food together. Let's play games together. Let's talk about our family. The family reunion concept I think is lost and it's so cool that that's what you're doing. And I'm like, I just read that, thought about that and just brought to my mind like, man, you're doing something bigger than feeding people. That's neat. He's nourishing people, which is completely different than feeding people. And that's what speaks to soul food and why and how. Is that what that means? And feeding your soul and bringing together your family. It's not just eating something. The consumerism wants us to just eat and go.

01:46:50Eat and run. You're slowing it down. I love that. And to speak to why businesses are successful, you need people to come out. You need the support of the community. You need support of other communities to come out and show your community that, hey, this is supported. Slim and Huskies has a line around the corner. You can do this. And it's all kinds of people, right? And it's coming together. It's putting your dollars where you believe. So, I mean, to be frank, as citizens in this community, if we're like, yeah, more of that stuff, we gotta go. We gotta put our money where our mouth is, literally, and support these kinds of concepts if we want people like you to show that there's success. And I think that's our responsibility as people that care about nourishing people in this community, which I think chefs are so passionate about what they do and they love celebrating concepts.

01:47:54And that's why the whole pop-up game is so hot right now. It's because we can support people that maybe can't necessarily start that restaurant right now, but we believe in their concept and someone's giving them the space to do it. So, we're here for you. Like, if you ever wanna pop up anywhere else other than North Nashville, like, you've got friends. Comfort food spot that may have grilled cheese sandwiches. Maybe I have a food truck. I don't know. I have some ideas for you two already. And when we get off the air, I've got some ideas for you. I'm like, go ahead, I got some ideas. Yeah, I mean, you just need friends, right? You need friends. I love that sometimes her and I are in such on the same page. I love it when we both get excited about guests when they come over, like, this is so fun. The last people, too, was just the same way. Yeah, this doesn't end at the end of the podcast. We're all texting, I'm like, I'm going to eat at cinema. It's so exciting, because we get to activate. And then I think Brandon and I, just as people, we're cheerleaders in general of people.

01:48:56We're trying to always, like, this is the thing. You guys gotta go to it, you know? Also, I kind of feel like we get a front row, like a behind the scenes first look at some of this stuff. I'm like, I know some people that would love to learn about you. I'm jealous of other people that they don't get our experience. Like, I mean, I feel like, God, we get to sit with people. When do I get, like, if I met you in passing and be like, oh, cool, you're gonna pop up. Would you sit with me for an hour and, like, tell me about it? You know, like, no, this is so, and you don't, you know, we are not distracted, we don't have our phones. Like, we're not, you know, Brandon's on his phone. So don't, you know, not Brandon, but me. Like, we, you know, we don't have the attention span anymore that we used to have. Life is so busy, we're all busy. But, like, doing this, you kind of have to slow down, listen to each other, and just absorb. And I feel like that has a lasting effect on me. I know you too, Brandon. Like, we leave here, like, oh, you know, we're telling everybody about this stuff, even when we leave here, you know?

01:49:56Like, I think that- Most of my table visits at the restaurants, I'm like, have you heard about Mason Dixon? Like, you gotta go. Seriously, I'll go and, I mean, I'll probably tell all my team, like, what are you guys doing on 30th? Like, you guys gotta go to this thing in North Nashville. You know, like, it's that fire. You need to watch Brandon get his ass kicked in spades. Brandon's about to go get his ass kicked. He's gonna get his ass kicked, period. You might do up, you might do up. As long as I'm not, like, calling eight books and then pulling four, and yeah, that'll get your ass kicked. You gotta go in a little low. You gotta go in a little low. You gotta have one or two books. You ain't booking all 13 every time, because you're gonna get, do you know what we're talking about? No, I don't even know what you're talking about. See, he knows, you know, we got this. I'm still, at this point, I'm still eating the fish and spaghetti. Like, I'm not even over there. There's 13 books in a deck, in a game, and you gotta get all 13 books. You lost me. You have to bid how many books you're gonna get before you go, and then. I believe you. The seven, six splits, I believe. That's when you know, okay. Seven, six, somebody's gonna get, if you hit it perfect, but somebody's gonna get hit.

01:50:57That's when you're like, all right, let's go low. Are there other games that I can play if I go? Yeah, see, I play online, right? So it's tough, because you cannot communicate with any other players. So I think it's like, if I was sitting with you and I looked at you and you're like, don't play that, like, okay, I'll go low. Like, I think there's some mental, there's some things you're looking at somebody, if you're playing teams, that could be. That sounds like fun. When you're playing blind, though, it's like, dude, I hope you have this. I'm gonna put this down. You better play the thing I think you're gonna play. And it's like, yes. I love it. It's a whole thing. Whatever, I'm here for it. Jordan, it has been an absolute pleasure having you here. Thanks for joining us on the show. The last thing that we do for every guest is the Gordon Food Service Final Thought. You get to say whatever you want. You get to take us out of this interview. The mic is yours. Promote, talk, whatever you wanna say, man. It does not matter. She's gonna record this. Mic is yours. Man. Let's see. I wanna say thank you, mom. No, well, you know, thank you to my family because I wouldn't be here without them.

01:51:58And that is the guiding light and the power that I have through this all. And so it's to honor them and it's to honor the fact that we all, you know, as cliche as it sounds, we all have the opportunity to be family, you know, whether that's in blood or just from being in community. And I would also say that to answer the legacy question is that reading my grandparents' memoir, I had them write a little tidbit about their life. And it surprised me that all the ambitions and the dreams and the ideas that I have for them living life and living it in a way that affected people, whether it was like 10 people around them or the hundred or however many people in their extended, you know, community, to them it was, did they live a fulfilled life and what did that look like?

01:53:05And so I think as we go through life, learning those moments where it's like, you know, it's not necessarily about what I want to do or accomplish, but how I'm living, you know, and who's my family, so. I love that, man. Everything you've said today has been so thoughtful, so amazing. I am really excited to check out what you're doing. And if I can get by that on the 30th for a little bit, I can, I know I have a big event that day, but the next one, I'm gonna be an avid supporter of what you're doing. I'd love to try some spaghetti and fish because I haven't ever had that. I feel like when we have the visual podcast set up in August, he needs to come and he needs to like try it, you know, like on camera. So we can get a real reaction. Yeah, for sure. Oh, you can see joy. I know I'm gonna, I love fish and spaghetti. So these things are. It goes perfect. And then the cornbread waffles, I'm just gonna be over in the corner just like, bye. I'm not gonna lie, I take a couple. Little snacks.

01:54:05I love it. It's a thing. All right. Thank you so much. And we look forward to seeing you June 30th. Of course. Elizabeth Hart. Will do. Thanks, man. All right. We're gonna take a break. Sponsors, we're coming back with more on Nashville Restaurant Radio. Wow, what a, like I am blown away right now because I was not ready for what Jordan was doing there. Like that was amazing. I'm embarrassed to say that I didn't really know what he was up to and now I wanna support whatever he's doing. Like I wanna go to that, the happening. I wanna go to his event, the two-year anniversary. I think it would just be really fun. Like I don't know why. Like I would. We're gonna throw down in spades, so right? Well, yeah. That's what you're gonna do. I'm gonna dunk and do the things I do. You know what that means. Basketball, I think. I just think it's a cool thing for people to check out. I think this is definitely something that should be on your radar. An island fin poke.

01:55:05I tell you what, I didn't. A cool team. I didn't know what to expect and the mom, I was like, wow, you're like a literal rock star. And then Shiler, I was like, this young woman is gonna change the world. Like she is so on it. She's on point. Some people have that hospitality thing about them. Like she was born with it. You can tell. It was a matter of how she engaged with her guests. The fact that she can just have that confidence behind the line, making the food going, oh yeah, I can do this. I can do that. I remember your name. I remember this. Like engaging with guests in a memorable way is a talent. Yeah. She had it. People are gonna come back just for that experience. And that is so important, especially with the competition right now in Nashville and so many things are opening. These are the hospitality moments that we're gonna all need to step up our game. I am honored today to be able to hopefully introduce you to this family from Island Fin Poke and then obviously to Jordan over at Mason Dixon.

01:56:08That guy. Just cool stuff. Today was a really fun episode. Crystal, thank you so much for everything you brought. And this was just a blast. This is a happy Father's Day to you. Thank you so much. Next week. Now next week, we are gonna be talking with Daniel and he is the director of operations and the general manager at the pharmacy burger. We postponed it one more week. Daniel is gonna be here next week. We're gonna talk to him. It's gonna be wonderful. Really excited. The director of operation nerd out. That is exactly what's gonna happen. So all right guys, we're gonna end it at that. And I hope that you guys are being safe out there. Stay Cheesy Nashville. Love you guys. Bye bye.