Get ready for a culinary ride as we whisk you away to the vibrant food scene of Dubai! In this captivating episode, we sit down with the amazing duo, Tarik and Ola Sultani, from Cucina Del Sul, a couple with an insatiable passion for food, as they share their remarkable journey from hosting backyard culinary events during the pandemic to competing in the World Food Championship in Dallas, Texas. Listen to their fascinating tales of fusion cooking, embodying various cultures, and the rigorous intensity of food competitions.
But that's not all! Get ready as we spice things up and talk about our unforgettable culinary adventures around the globe, and yes, that includes camel burgers. Learn about the cultural significance of different meats in various regions, and how we've improvised our cooking techniques to highlight the versatility of these flavors.
So, strap in, food lovers, this is an episode you wouldn't want to miss.
Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.
With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity.
Metro: Your partner in organization and efficiency.
Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus!
Here is a word about our partners:
Citrus America revolutionizes the retail and hospitality sectors with profitable solutions: - Our juicing machines excel in taste, hygiene, and efficiency. - Experience fresh, natural, and exciting juices as an affordable luxury. - We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients. - Join us in transforming the way people enjoy juices.
Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.
Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!
Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com
Also rate and review us on IMDb: https://www.imdb.com/title/tt27766644/reference/
Get ready for a culinary ride as we whisk you away to the vibrant food scene of Dubai! In this captivating episode, we sit down with the amazing duo, Tarik and Ola Sultani, from Cucina Del Sul, a couple with an insatiable passion for food, as they share their remarkable journey from hosting backyard culinary events during the pandemic to competing in the World Food Championship in Dallas, Texas. Listen to their fascinating tales of fusion cooking, embodying various cultures, and the rigorous intensity of food competitions.
But that's not all! Get ready as we spice things up and talk about our unforgettable culinary adventures around the globe, and yes, that includes camel burgers. Learn about the cultural significance of different meats in various regions, and how we've improvised our cooking techniques to highlight the versatility of these flavors.
So, strap in, food lovers, this is an episode you wouldn't want to miss.
Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.
With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity.
Metro: Your partner in organization and efficiency.
Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus!
Here is a word about our partners:
Citrus America revolutionizes the retail and hospitality sectors with profitable solutions: - Our juicing machines excel in taste, hygiene, and efficiency. - Experience fresh, natural, and exciting juices as an affordable luxury. - We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients. - Join us in transforming the way people enjoy juices.
Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.
Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!
Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com
Also rate and review us on IMDb: https://www.imdb.com/title/tt27766644/reference/
Speaker 1:
Uh, the king with the military and you guys are fresh in cleanest kitchens, greatest execution.
Speaker 1:
So, leo, you guys pull off All right, this is the Walk in Talk podcast and I, your host, carl Fiedini, we are at the World Food Championship in Dallas, texas. Oh man, I am okay People who are listening to this broadcast. It is amazing. The food quality, the abundance of that food quality, is out of control. I just did it. I just judged a 17 team event Wow. Outside it was the live fire event all protein and seafood, surf and turf Wow, the things that I saw.
Speaker 3:
The specific you did not eat this time.
Speaker 1:
The things I saw Uh no, I didn't get to eat this time, so I'm a little edgy. Okay, back up, all right, so, um, so I come back to the. So before we get, before I do the introduction, I come back to the booth. Here I've been gone for like two hours or so. You know it's a lot of, a lot of stuff going on. I come back to the booth. Uh, and what do they do? I didn't get a chance to have a sip of water or something. Let me know I've been outside. It's smoky. My eyes give me a second right Right away. Uh, pooch, he takes the microphone, the headphones off. He says here, put it, sit down. I didn't even get a chance to like collect myself over here. Anyhow, forget about.
Speaker 3:
It's enough about me and my and my struggles and how far they had to travel to sit in front of you right now.
Speaker 1:
So I guess, I think, deserve the the the introduction these these are cool people and we're going to get into some of the things that they're doing. So, uh, I have Tarik and Ola Sol Tani, right.
Speaker 4:
You didn't think I was going to do it.
Speaker 2:
You guys didn't think you thought I was stalling. No, no, no, no, I knew you were.
Speaker 1:
That's fine, I'm not mad at you, Hi, so um can you? So you're from Dubai, right?
Speaker 2:
You, uh Lebanese we're from Lebanese origin.
Speaker 1:
Through Dubai. Yeah, and that's a how many hours on the plane 16.
Speaker 2:
16 endless hours.
Speaker 4:
That is like oh my God, that's so long. Jack, do you want to tell them about time? We slept like?
Speaker 2:
7 pm. So that's just wow.
Speaker 1:
Well, I don't want to hear about the sleeping. We haven't slept in five days. I don't want to hear that. You know what I mean, but that that, honestly, is a true story.
Speaker 3:
In the last two days I think we've slept five hours. Correct, yeah, it's been pretty.
Speaker 1:
It's brutal. This is a brutal competition. Fun and amazing, but very intense.
Speaker 3:
But here's the thing we're not competing, we're not actually having that stress.
Speaker 1:
Can you imagine? And?
Speaker 3:
being in the hot kitchen Hold on, maybe I can't.
Speaker 1:
There's teams out here that have competed in like five, six, eight. You know different competitions, yeah.
Speaker 3:
It's been a. They called the culinary continent, something new this year, so, like somebody can get in on Tuesday, that was called the last chance. They were actually battling because they didn't receive a golden ticket. They were battling to go to the next step, so they could have gone Tuesday, wednesday, thursday, friday, saturday.
Speaker 1:
Yep, the flavors are going to be there and that's where, and that's where the so I was, I was fortunately enough to be a master judge. They allowed me to do this and on. In those scenarios, we were the ones that were choosing who it is that actually goes forward.
Speaker 4:
It's very difficult. Well, okay.
Speaker 2:
So it's difficult, but it's not because you can see right, you can you can tell.
Speaker 1:
You have eyes to see, nose to smell. So you do these things and you choose who you're supposed to, who you believe is supposed to go, based on their personality, the energy, their food, the quality, how they're, how they, the story, how they build it. There's so many different nuances, but it's amazing to be part of it. Do you feel bad?
Speaker 4:
a little bit, yeah sure, but you got to cut that out.
Speaker 1:
You got to just focus on the task at hand and move forward. It's a shame. Okay, so you're from Dubai, you're into food, you do food contests where you're from, right.
Speaker 2:
Get a little bit.
Speaker 4:
Yes, we do Explain it this is year two of our food competitions. That's the reason we're here. We started.
Speaker 2:
what we did is over COVID. We built an outdoor kitchen in our backyard with no intention to do anything except cook for our friends and family, and that kitchen turned into a hosting place for all the top chefs, cooks, aspiring cooks in Dubai. So we hosted these kind of invitation only culinary experiences, different themes, and it was just exploded.
Speaker 3:
Is it internationally or is it only four people in Dubai?
Speaker 2:
No, it's regional, I would say.
Speaker 1:
So you're going to have some chefs from around the world who are in Dubai and they would be like I'm trying to get to the point where the block and talk going covering that thing.
Speaker 3:
That's what I'm talking about.
Speaker 2:
Thanks for blowing it for me, but I know that Dubai is multicultural. That's what's very interesting about the culinary scene there. This is the fusion of different cultures, right, kind of Asian, european, american, just blend it all together Lots of creativity.
Speaker 1:
I haven't been, but I obviously have the internet and I see pictures and the architecture and the building and the design that's going on over there is incredible.
Speaker 4:
It's really quite amazing.
Speaker 1:
And if me, just taking a little bit of my marketing hat and just seeing what you're doing and having that kind of as the backdrop or even the propulsion for what you're doing, that's incredibly, incredibly amazing who's idea?
Speaker 3:
The boss or yours?
Speaker 4:
Look, I kicked him out of the house because he was cooking in the house. And then he decided since you cooked me out, I'm going to build a kitchen. So it's her fault, this is her fault.
Speaker 1:
So you told the myth. So what you did is you said I'll show you Exactly.
Speaker 2:
I can't open the kitchen outdoors.
Speaker 1:
I get it.
Speaker 4:
And we saw yourself posting chefs, booties, upcoming gems.
Speaker 1:
But do you come from the business Like, how do you know the culinary, the folks in the culinary scene there?
Speaker 4:
Look, we've been into food. We had a food business a couple of years ago. The first one is to bring friends of the churros to the vines. That's not so. We just love the food. So when we started this and we started hosting events, we decided to start inviting chefs, booties and insolences to our house, to these private events. A year later after we put this out, people started seeing it, created a lot of foam on and all these guys are like can we watch the show? Can we pay to get? Can we?
Speaker 2:
We want to see, we want to eat, we want to taste. What are we going to do?
Speaker 4:
So we took all these guys, that who we've been promoting for the past year over COVID. We took them out to the desert so they cooked for 150 people and we sold out in an hour. Then we did another event for 250 people again sold out in an hour and this started growing and growing. On One day I was sitting, my phone started jumping and then this crazy guy over here launched the Battle of the Burgers.
Speaker 2:
So I put out a message on Instagram to our community saying I'm looking for the best homemade burger in Dubai. Who's in? And all of a sudden, 28 contestants got messages saying my friend says I make the best burger in town my friend says I make the best burger in town.
Speaker 4:
That was a speed. My friend does the best burger.
Speaker 1:
So do you get? Is it only Okay? Obviously you're, he's back, Obviously you have real chefs culinaryians who are coming to the table to cook. Are you also receiving the home cooks Somebody?
Speaker 4:
says you know what I can make a?
Speaker 1:
good burger.
Speaker 2:
Absolutely. Actually, the majority of those contestants, like in year one when we did the burger competition on Battle of the Burgers, were all kind of amateur cooks, home cooks, aspiring cooks.
Speaker 4:
We actually vetoed any top chefs from participating. We did, we was just home cooks.
Speaker 1:
You did, but not anymore. Now you're opening it up more. We're opening it up.
Speaker 4:
This year we're going to start here. The exec chefs are actually the judging staff.
Speaker 1:
So we got like the top chefs by Michel Starke quality chefs actually judging the.
Speaker 4:
It was probably a time thing, I'm sure, and then everybody's competing and it goes with the rules, yeah, so he's also learning.
Speaker 1:
How did you learn about the World Food Challenge here?
Speaker 4:
I love the colors.
Speaker 2:
Yeah, I just did some research went online looked for like global food competitions, like we need to kind of make this thing global Right. This is our own thing back home. We need to partner with someone.
Speaker 3:
Have they told you how many people compete from the burger contest in itself from the different countries here today or yesterday?
Speaker 2:
I saw Korea, japan, france, italy, so there's two French teams there was a total of seven different international teams and the Koreans team took number two.
Speaker 3:
It's incredible. The reigning is well the second place person from last year. That team, the French team, they actually finished that lap Like and they did move up to the next one. They were the last ones to qualify to the next level. So that's that. Imagine the coming. It was like two hundred, that's incredible.
Speaker 2:
That's a tough. I mean, that's a tough category. Let me ask you a question. So, like in the United States.
Speaker 3:
I used to work for a broadliner and you know they look at data essentials. They say that the burger is like an every single concept. It's out there. What's the food category that is either a Middle Eastern or is it Asian? Is it American, north American? Specifically, what is like the number one menu item on this stuff?
Speaker 2:
Honestly burger. Absolutely Maybe we got burger joints popping up left right but like premium burgers right, all that kind of fast food stuff.
Speaker 1:
It is high quality, high grade meats, dry eggs, whatever Dried, amazing burgers, elevated burgers.
Speaker 3:
And are they using any other type of meats in the burgers too? Are they using blends? Is it like Proteins? It's always blend.
Speaker 2:
So, like you know, chops tannins like the brisket that's down there, and then the sweet rib-bites. Well, there's the taste. That's the reason I asked that question.
Speaker 3:
There's a place in the North and they're known for doing really strange stuff like four, two, three and they had Camel. Oh, wow, and I was like I'm gonna try the Camel burger.
Speaker 1:
I would like to try that, but how do you get that here? How do you? Is that?
Speaker 3:
a thing. How do you? I can't. So I was there with Frankie Rívez Frankie, I love you. He was a fruit fanatic chef that with me along, we were there and he's like you gotta try the Camel burger and I'm like I'm sorry, but and he's like we supply US food, supply the Camel. The ground Camel meat to that particular restaurant, by the way, was not Middle Eastern at all. He was a whiskey bar, so you know American. And it's so funny, as I took my bite, everyone looked at me and I went oh my God, they're like what. I'm like they were sanded and I'm like they're like really I'm like you're a bunch of idiots, it's fucking delicious.
Speaker 3:
They're like would you and I'm like, would you get it again? I'm like, oh my God, of course I have to say it's very difficult.
Speaker 4:
Camel meat is very difficult to cook. It's tough and it's slightly salty. So it's actually quite impressive to blend and to have.
Speaker 3:
So you have a really refined palate. Yeah, I'm gonna say that you have a really refined palate, and he's shaking his head. Just, she does, she does.
Speaker 2:
I mean so I'm a master judge as well, but I always defer to her on my job.
Speaker 1:
So it's easy here. It just is how do you like it, honey? Oh I like it.
Speaker 3:
So you know what I love that. You just said that, because now I know it's worldwide.
Speaker 1:
I love it, man, I love it. Yeah, it is, it's worldwide. But how do you? Is Camel traditional for as a menu item?
Speaker 4:
No, not really. No, it's a very. It's a specialty item. You go to specific places to eat it. It's not like Actually.
Speaker 1:
I have a side question. So here in the United States, you know, throughout history there's been, you know you ride horses and those horses are typically part of the family.
Speaker 2:
Is it the same?
Speaker 1:
over there with Camels. Like you raise them, you have them and they're your. It is. I mean, first of all, there are camel races, and camels are considered a big part of the culture especially in like adult countries, just the countries.
Speaker 2:
And they're breeded and they're expensive and they take care of them. I was surprised.
Speaker 1:
And, by the way, they spit? Yeah, and they do. That's not a joke. And bite as well, right?
Speaker 2:
But it's not part of the culinary scene. I would say lamb is a lot more common. Lamb on big cucks of lamb on the fence of rice. Even in ice cream desserts, I like to use salt.
Speaker 1:
Tell them.
Speaker 3:
I'm not a lamb Do you talk about? I don't have a voice. No, no, no, no, all right, so, anyways, I didn't cook it, you did. So the last couple of days, they have actually been putting me through a chronic cut-off, flip-cut fight, right? So we are at this Airbnb. We don't have any salt, we don't have any cheese, sour cream, and they want tacos.
Speaker 4:
I'm like that's great.
Speaker 3:
So Pruch uh various categories which is like and they're flavor, jalapeno hot original uh green onions. And I got cabbage cut cabbage, put onions, put a little olive oil, put a little soy sauce wherever Bucky was like oh my god, this is only three items and tastes like this. I'm like it was the freshest cabbage I've ever had.
Speaker 4:
I don't know where it was, I don't know where it came from, but it was sweetness.
Speaker 3:
It was so great. But since we didn't have salt, I kind of improvised. I actually then crunched up the Cheetos for a lot of back of terminology, I then encrusted that. But the one he's talking about is we went over to the guys that owned rat sauce out of New Orleans and by we walk in. Nobody knows who the heck I am. I don't know who they were. Anybody knows there was actually competitors that were going to be competing today. There I walk in. I'm like hey, can.
Speaker 4:
I do you mind if I play your kitchen right now.
Speaker 3:
I'm like, yeah, go ahead, chef. And I start cooking and he's like, well, you know, I have no idea. I'm like I don't even know. I'm like I looked at one guy. I'm like you got mustard. He's like, nope, I'm like we're going to switch.
Speaker 3:
So I used the rat sauce, I used the Chewies, I made a thing with it, I had asparagus, I had squash, salt pepper and they had dried mint in there, so that you know lamb has to be with them for some reason, I don't know why. And then we crusted it afterwards, I kid you not. I got done cooking. I put it on the cutting board and I started cutting and I only saw two people. This woman goes to me. Her name's Bridget London, beautiful voice, by the way, great singer, great, great guitar player.
Speaker 3:
I started cutting and she's like when you slip down the knife, first one, every single chef, every foodie in the room that wasn't a chef picked up their phone and started showing me and I said I only saw two. And the only thing I remember is I had two and I didn't drink. I had two pieces of lamb and four crawfish the entire day. That's all I ate that. Yesterday we got home at what one o'clock in the morning. We went in not knowing anyone. This is where I'm getting with this, just besides the food. We went in not knowing it, absolutely no one knew who we were. We walked out having a family members, new family members and I don't know is the culture, for what you're doing over in Dubai is the same.
Speaker 2:
That is very much how we started Cucina right.
Speaker 1:
So we brought people together Wait you call it.
Speaker 2:
You call it Cucina.
Speaker 3:
Cucina da Soda, Cucina, you're doing Italian no, no, it's like Spanish inspires Okay. I just I wouldn't make sure. Yeah, I just wanted to make sure, because you know we're from Miami. So if you say Cucina, we say pig. If you say Cucina, then we know it's kitchen.
Speaker 2:
It's kitchen of Sultan Cucina da Soda. I love that and it's our interpretation of the Ramahai Ramah, it's soul sign.
Speaker 4:
However you want to see it. It's just taken lots of years.
Speaker 2:
But basically we kind of brought people together around our table and it's all about cooking together. So everybody would bring his own ingredients, make his own dish, and we just gather all this food together and like our contestants. So Fred actually was one of the first guys competed by fire today. He was one of the first guys who joined us in our we called this fire food friends, which is like five pit masters coming together and doing kind of long smokes.
Speaker 4:
We have Cucina in the desert.
Speaker 1:
No, I'm really digging this a lot.
Speaker 3:
So is barbecue. I'm sorry, carl is barbecue is like popular in Dubai, it's so, wait a minute, you guys live in a desert. Yes, what's the average temperature?
Speaker 4:
Oh.
Speaker 3:
When you're barbecue and you can go up to a high is about 1200 degrees on top of being in a desert. That's my point.
Speaker 4:
Oh we don't we don't grill in the summer. No, we don't grill, no grilling.
Speaker 2:
It doesn't get cool. Starts like now, basically in November, temperature comes down to like 20.
Speaker 1:
So here's the thing, right. So what you guys are doing and here's what I appreciate about you sharing, you know you're with what your path is right now, but what chef Jeffrey was speaking about, what happened yesterday, it was such a beautiful experience and and I, the world is in a, is not, the world is on fire right now and and I feel like, whoever it is, that you get together and you put them together with what, with without, without those you know ancillary, the luggage things, the luggage baggage, and you put them together With some wine or cocktail, food and great and a great and an app, and that that atmosphere, and all of a sudden, nobody gets met, it goes away. Yeah, I, you know, we, these were complete strangers and that's the beautiful. We knew nobody in the room. Here we were walking into their, their house, and we're cooking up. We were all up in their pantry and the kick, oh man, and the food was amazing and people were magic, yes.
Speaker 1:
And then, to top it off, because I can't illustrate how Beautiful the experience was, because then there was a bridge at London. Don't know what she is, but she's sitting on the couch. She says you know people, everybody relax for a minute. She pulls out the acoustic guitar. She didn't even say, did she actually she said I'm gonna say she pulls out the acoustic guitar and then just start singing.
Speaker 2:
I come.
Speaker 1:
And then he's still frying and cooking the food and people are, just like you know, tap a style sort of.
Speaker 3:
You know, like just no, it's not time, you know. You know what I mean by that. Like literally you said earlier, we were eating over garbage cans. It was like the whole staff of the kitchen in the back of the house was having family meal. That's what it was like, family meal.
Speaker 1:
I was trying to beautify, I was trying to I was trying to be a little more poetic. I know really was with my delivery of my experience. Yes, and here you are just Trampling on it like I, like a camel Travel you so that's that's a big part of Arabian culture as well.
Speaker 2:
So hospitality opening up your homes to strangers and feeding them. That's a big part of our culture.
Speaker 1:
So I feel like I, so I guess what I'm getting at and I was, I was going the long way, I was taking you the scenic route, right. Um, I feel like what we're doing here we're walking talk and doing these events with you and what you guys are doing in your country. I feel like there should be like a bit of a marriage of ours. Right, yes, and I think that would catch on like wildfire. I think that would be amazing.
Speaker 2:
How do you feel about it? Love it Absolutely. I mean, that's the vision.
Speaker 1:
That's why we're here as well.
Speaker 2:
It's the championship.
Speaker 1:
I see that you've got the VIP. How does that? I'm a master judge.
Speaker 2:
This is going to be different and I'm a judge, so I judge the chicken competition.
Speaker 1:
You're getting fed. I'm an in-certified judge. He's eating, I get to look at it and go yeah, it looks nice and I like it. That's how I get all the better. You get the real thing.
Speaker 2:
You get the grub Part of the fun of being here, you take the live fire stuff out there.
Speaker 1:
Only because I went back there and I'm asking questions and you know they'll shave me off of you.
Speaker 2:
That was beautiful British of Ghana. Yes, oh my God.
Speaker 4:
Yeah.
Speaker 2:
Experience Really.
Speaker 4:
Yeah, it was so good I mean.
Speaker 3:
I don't know about your lamb, but that lamb was awesome.
Speaker 1:
Let me tell you something about that team. More important for me more importantly than how the dish was made, and the ingredients and the energy that her specific You're him too, but her specifically was so intoxicating. Very good, beautiful, beautiful person.
Speaker 4:
Genuine and you know you feel it.
Speaker 1:
I'm not going to say what I did for this, but it was high marks, high marks. They were awesome.
Speaker 3:
Yeah, I want to bring it back to you. The comedy made me.
Speaker 1:
Food is probably the thing that will bring any culture to talk to the table, and that's for me, anthony.
Speaker 2:
Bordain.
Speaker 4:
That's not for me, and I think that's one of the things that it can transcend is different cultures to one person, and people from different sides.
Speaker 3:
Whatever you're talking about, you can break bread in it. It's fun.
Speaker 1:
So kudos to what you're doing in Dubai.
Speaker 4:
Thank you, thank you, thank you, guys, yeah.
Speaker 1:
Let's make sure that we share socials and we connect.
Speaker 2:
Let's try to get you over to Dubai. We'll do a podcast in the desert. Can you imagine?
Speaker 1:
I don't, don't threaten me.
Speaker 2:
My name is Richard.
Speaker 4:
It's a try.
Speaker 1:
Okay, I don't want to eat the camel, though.
Speaker 2:
Not the ones. We're right, we're going to make a tomahawk and a brisket.
Speaker 4:
That's what we do in the video Show you guys that we can grill as well.
Speaker 1:
Do you hear this? Okay, so what are we doing with the mom? I'm going to make a pit stop in Tampa to see my children, but then we're going to go. Alright, guys, thank you so much.
Speaker 3:
Congratulations to the tournament. We're going to thank you guys.
Speaker 2:
Follow us at Cucina de Sur. Cucina de Sur is the ICU, the S-U-L on Instagram and watch us on YouTube as well. Hola, Taren.
Speaker 1:
Thank you so much for being on our program. Thank you for having us Our pleasure.