We couldn't miss a year with Don Murphy of Murphy's Bar and Grill getting ready for St Patrick's Day. It happens this year on a Sunday and there's food, fun and festivities on the corner of Merchant and Nuuanu from 11 am until everyone's too tired to drink anymore.
And while we're at Murphy's, a nice conversation with Dave Power of Southern Glazer's Wines and Spirits about beer,...and more beer.
Enjoy
We couldn't miss a year with Don Murphy of Murphy's Bar and Grill getting ready for St Patrick's Day. It happens this year on a Sunday and there's food, fun and festivities on the corner of Merchant and Nuuanu from 11 am until everyone's too tired to drink anymore.
And while we're at Murphy's, a nice conversation with Dave Power of Southern Glazer's Wines and Spirits about beer,...and more beer.
Enjoy
Hey there. This is John McGarry. Welcome to our podcast, a little different from Radio Mojo, the radio show. The card has to meant to be a more private, more intimate, more in depth, look behind the scenes with our guests and continuing to bring you the best of eating, drinking and living in Hawaii. If you want to know more about what we do and our work specifically with restaurants and food clients, then you can go to our website Mojo, mcgarry.com and this podcast can be downloaded through iTunes or any of the other places where you like to get your five tasks and John and thanks for being with us. I ran to these probably by the end of January. Things get Casey at Murphy Spine Grill. If anybody knows John Murphy, which many of you listening well because he's just a great part of the restaurant scene in Hawaii. Then you'll know that most gets a little feisty and they do one kind of tip toes arrange my fees for the weeks leading up to some tactics because it really is, it's the biggest beer festival without question and Hawaii. We're not talking to my right now because he's super busy, but I am talking today cover for southern Glazer's wine and spirits about beers and we're in a quiet corner and Murphy's. Hi Dave. How are you?
Speaker 2:I'm good Joe. How are you?
Speaker 1:Good. Now I'm right, right. It's like a few weeks before, a month before. There's this whole different atmosphere and Murphy's because you know, it's, it's just going to be so busy.
Speaker 2:Yeah, yeah, for sure. I think you see it, you do see some people that come in and they're anticipating Saint Patrick's Day. So they'd come back and I have some Jamison and they're drinking some beers, but you also followed the behind the scenes is definitely, there is a lot going on. There's a lot of moving pieces
Speaker 1:and so you as someone in the industry, this is a very big problem there is, it's kind of like per semesters.
Speaker 2:Yeah. Well it's actually good. It's kind of a whole couple of months. I'm in Hawaii. We see, uh, actually last Saturday we started beginning of beer festival season, the Hawaii brewer's guild through their first tech independent event at the Bishop Museum, which was an incredible success. Uh, I think there were 12 breweries there. The guild asked everyone to make beers with local ingredients and it was really fun. And so I got to hang out with Tom from big Alan Brew House and just meet who know, a couple thousand people drinking craft beer. And it's a, it's always one of those things that's pretty great. Pretty Fun. It's pretty hard not to have it. Yeah, it's pretty indeed for sure. So
Speaker 1:where, where, uh, where it's your season, which really those over a few months all the way to his summer now we have some really nice beer festivals. If you're coming in to Hawaii for a vacation, it's definitely something you should look out.
Speaker 2:Yeah. I think, and you know, if you're planning your, it's one of those things. Yeah. For sure. If you Google when you're coming and see what's happening, um, those might be something you won't want to suspend. You know, part of it was part of your vacation on
Speaker 1:principally because there'll be so good man. I mean, you know, one way you wouldn't have that, you were just said, oh there's a beer festival. It's quite nice. Lots of homers. But I mean are we, are we so good?
Speaker 2:Oh indeed. And, and some of them, you know, Kona is coming up next set or a week from Saturday. Oh wait, I don't know when that's going to be broadcast. It's a March 9th. Um, and that one particularly is great. Not only is it an incredible festival, but it was one of the highlights of my year. Um, but also it's March 9th. So you have all these breweries from the mainland who are pretty well sick of snow. I'm from that, especially in northern California and Oregon and this year in particular. So they come out and they really enjoy that. And so even sometimes we don't even get those beers out here. Um, but they show up and you get a chance to, to meet their representatives and drink their beer.
Speaker 1:Awesome. Very cool. And do you think this are, our beer scene has grown and become more sophisticated and people have higher expectations now for what you hear that's encouraged, even more bursts to want to come and be part of yours too?
Speaker 2:I do. And I also see, um, events surrounding the actual hurries festivals. So I think, you know, a couple of years ago we were just kind of see the festival is a one day, you know, ceremony, um, for Kona, uh, humpies actually in downtown, like on the south side of Kona has events starting this Saturday and going all the way through the day after the festival. So they, they have Kona beer week and so you get a chance to meet other brewers and taste other beers. You know, usually it's two beers per brewery at the festival. Um, we're, we're pouring 10 beers from big island house on Wednesday night at home. He's on the sixth.
Speaker 1:That's really cool. So it's Pitsa tourist event. It's a local event. And really as a showcase event though. What's that? Oh yeah, sure. It's a great time. What, who are you most excited about? Luckily, I mean, I know you kind of like have you favorites cause it's like your favorite children, but I mean who, who is really doing exceptional work and who's doing the most different in terms of experimentation?
Speaker 2:Wow, that's a good question. Um, I'm, I'm definitely a bit of a, like, I like the classics. When I look at Beers, you know, I like, um, breweries that kind of reach out to how things were and their take on them. Uh, might be a local ingredient. I might be a little tweak here and there, but they're not going super outside of the realm of things. I think a big island warehouse, I mentioned them a couple of times already today, but, um, he makes some really classic, uh, German style beers, makes some really the classic Belgian Style Beers. And I think those are really great. Um, I think a lot heavier company does some great really class true to this, true to style beers. That's really exceptional. Um, but there's so many, you know, the guy, the young guys at Waikiki or great making some great beer, um, over on the other side of Oahu. Lanikai brewing company has been working with capturing some wild yeasts.
Speaker 1:I love that. I was going to ask what you think about that, but I love the fact that the shooting the wild you and they're not afraid to experiment and bring it this flavors. I think this way.
Speaker 2:Yeah. And me too. And uh, I think the guys that are pushing everybody the most are probably the guys from your lab. You know, they're always to making some fun, Fun Beers and there's some stuff, even if you don't like be remained friends, some beers in there that they're doing that a really rad, really interesting.
Speaker 1:Do they consider themselves really elap? I mean, is that the whole thing there? They're like looking at it from the point of view, like chemistry, expense.
Speaker 2:Um, I think the, I think they started into this with a really, well, they're really technical background and I think they were, uh, treating it that way, but I think they've kind of gone into more of a, I don't know, that's probably been a question for them. Um, I do think they started that way. They were learning, um,
Speaker 1:professor all about the then
Speaker 2:yeah, and they were getting read that they are really like, um, I mean the Geeky and the best possible way about yeast strains and trying to make, uh, you know, when they built the brewery it was a, it's a seven barrel system, but then they have three and a half barrel fermenters. So they were able to make one batch of year, split it up and then make two different variations on the thing. So that's experimentation science.
Speaker 1:Do you get more pleasure a of drinking something that has been created in the perfect style for example, or a Pale Ale or you know, something that's really classic. Did you get worn down and I was that seem somebody new cleaning a classic then you do out of seeing something that's just been created as a new beer, a new wild, wacky playbook. What's the enjoyment level for you as a connoisseur?
Speaker 2:Um, I don't know that I would necessarily quit that filter on it. Um, as long as the beer is great, are good, I think that's really important. My favorite part about beer really is the people and having a beer or something with like within somebody else's kind of the, that's the point, you know? And I think that's, that's what festivals are really great about because you've ended up meeting the people who made the beer. You can take, meet people enjoying the beer you get ya. And on Saturday there were a couple of thousand people in at the Bishop Museum all drinking craft beer and they all hate a fair amount of money. They show up and meet these breweries and taste these beers and some of those beers, you know, that's the only time they'll ever be next to each other. So
Speaker 1:that's a nice space. It's so convincing. I mean, what a great location to phobia should museum. Yeah,
Speaker 2:yeah, it was, it was great. And you started out a little bit hot and I got a little bit colder, so it was good for warm weather beers and it was good for some of the bigger, heavier beers kind of towards the later. Yeah.
Speaker 1:Yeah. And how well, what's, what's it forward to me? We've just mentioned that there's, the offense was coming up. We noticed the Patrick just arrange the corner. We know that everyone has their favorite things that the big and panchayats any recommendations for that date? If you're not going to make it then to wear a face with the however many thousands of people it is now. I mean, 10 is probably a conservative estimate.
Speaker 2:Yeah. Maybe at a time. 10,000. Yeah. It's,
Speaker 1:hi morning till night. Who knows how many people are here? Um, how about if you're having like, you know, just a quiet night at home after have you do, what do you do? What should you didn't drink?
Speaker 2:Well, I used to have this theory that um, on Saint Patrick's Day I would go to Mexican restaurants in and Mexican and on Cinco de Mayo, I haven't go to Irish pubs, but I don't think that's true anymore. Again, going back to the people, um, I'm actually honored enough to full disclosure. I'm on enough to be working down here at Saint Patrick's and Murphy's for Saint Patrick's. Um, so we'd love to see anybody that wants to come down. And there's a live bands, you know, there's a, there's a Kci tent in the afternoon. So if there's a way you can hang out and have an adult beverage while your kids have a great place to stay, I think that's hence it. Five or six. Um, so you don't have to expose your kids to the, a little bit of the shenanigans that happened later in the day. And I think it's just, um, but there's stuff, you know, every island has a place. Find a place that's comfortable. Okay.
Speaker 1:Or you can always get your favorite Irish whiskey and this isn't get with you and just know that every 50 Houston Houston's a great tip. Well, it's fun to be working here. So enjoy the house, go at the next three festival. Eric calendar is what should we get ready for him?
Speaker 2:Uh, what's next? I know Cole, why isn't April and below? I'm not going to say that cause I don't, I don't know that for sure. I always, always a really fun time. Um, I believe that's in May. And then there's Hilo, which is a little bit smaller one. But, um, I've never been to, this year is going to be first year ago. And uh, everyone that, all of the breweries I tell me they say that's, that's kind of the underground favorite of
Speaker 1:hello. It does everything. The best farmer's market. Some of the best I can think I may have an effect, but how did you know, we do have some good news for various, I'm looking to bring this to one of our next, Ben love is coming into town and he is probably one of my favorite of the craft brewers. And he's just from a fantastic, from gigantic really. And boy did they say,
Speaker 2:well the, oddly enough, they're actually pretty small brewery, but Ben in self as a pretty big, he's a pretty big personality for sure. And one of my favorite humans. So He's, um, it just, I always described them as using their burning powers for good. You know, they support visual artists, they support musicians. They only export outside of Oregon to Hawaiian Copenhagen. And that's just because they like to travel to Japan, Hawaii in Copenhagen. They're really great people and they make really exceptional beer.
Speaker 1:So make sure that we get, tends to chat with Ben and if we can for our next podcast for sure. I have just spotted done and I'm going to try to be him and tag it onto the end of this, but think really fun.
Speaker 2:That'd be exceptional. Thank you David. So it's love. It's just my place. You're Joe. Thank you.
Speaker 1:We did some manage to catch up with Don Murphy and as you said at the beginning of this when I was chosen, because Dave is a really busy time and I think people who know John and Mary and try it this time of year to sort of respectfully,
Speaker 2:we try to keep out of each other's way. Mostly
Speaker 1:just really it's been hum. I know it's like routine for you, but this is how many years?
Speaker 3:30 days or 30 seconds.
Speaker 1:32nd year. So you do have some of it done, but it's still, she shoots you then, right?
Speaker 3:Yeah. But it's, you know, it's terrific in the, you know, this is about the time when I'm ready to say I'm never doing this again. And then I start to get really excited still
Speaker 1:to give it some respect. So it started as a relatively just small kind of celebration for some magic, right?
Speaker 3:Oh yeah. It was just in the restaurant the first year. And then the next year we went out onto merchant street and we did that for about five or six years. And then we went on to merchant in New Orleans, new for about another 15 years. And now this will be our, or this will be our 20th year and using the parking lot at crease across the street as well as merchant in new on him.
Speaker 1:And it's growing kind of from him too, hasn't it? Because even though you've spread it across the street, some hiking loss, you've also added so many things to the festival. So I mean you have all different kinds of foods and do, I mean, I don't know how many men each of my children has been 15 years ago. You started that right? Really Fun. He's really sort of added a lot of things from her. Again,
Speaker 3:it's true. It's been terrific death. And every year we try to come up with something new and fun. It makes it more fun for us and for the people as well.
Speaker 1:So what's new this year? Man?
Speaker 2:I'm not sure yet. I'm still thinking. Surprise. Yep,
Speaker 1:of course. One of the biggest things that people come down for his point, the habits, you must, this kind of statistics that we get every year of how much do you say
Speaker 3:we'll go through that week, 2,500 pounds of corn beef and cabbage
Speaker 2:look like, like and forth going to, if people make to their local grocery store and they see
Speaker 3:these corned beef and that weighs about one. Oh No, probably about six to eight pounds. So you're talking about how many of them? Oh Lord, we get, I don't know how many cases of it, but it's 63 63 cases in each case has probably four pieces. So it's or more, yeah, 45 pounds in each case. Cause there's from the peanuts section, masses of quantities of food. Always start with the corn. Beef will cook on Wednesday, Tuesday, Cook Tuesday, Trim Wednesday slash Thursday and then sits Friday and Saturday. And then Sunday it goes. And people just come down from morning to afternoon. I think people now have their favorite times to come. Right. So you see certain people always go in the trolley and as the, as they get older, the people that we know, they come earlier. So that something that started so small would become something so big. And so, no, and I never had any idea. And it's becomes such a big part of our life and our year. And I mean, I have people that, you know, a lot of people that have marriages that have started here, that people have met their bride and, and we've had a few of, they probably started with the end as well. Yeah. Well one of my bartenders, when you're got up on top of the bar in the middle of a lunch and proposed to his dead Leslie, it was Jj and Leslie. Yeah. And then a lot of, lot of proposals here. A lot of people come in and say, Oh, we've, I meant, you know, had my first date here. Now we're married that, oh, it does. It makes us feel good. Come. Oh yeah, yeah, yeah. A lot of neighbor island people come in and people from the mainland, they come every year. You know that this is their, their deal to get away and come to Hawaii and then did the shoot and let's just tie it in with Saint Patrick's day and have a ball right in the morning when everything started to happen in the kitchen, when you can see the Pratt and everyone's kind of relaxed before the whole thing starts. I kind of liken it to if you can a funnel and you got something in the funnel, when you start pushing it down and it's hard to go through and pushing it down and pushing it down in about five or six in the afternoon, plop, it all comes out and then it happens and you call it. There's nothing I can do now this just let it happen.
Speaker 1:Yeah, it's great. If you have never been to Murphy's Flying Grill for Saint Patrick's Day, I really first of all don't know where you've been, but, um, if you are listening locally, then you'll know that this year somehow just stays on a Sunday. Yes, yes. That's the MC.
Speaker 3:I just, Saturday and Sunday are great because you know, people can get out and they get home early and everybody, please be careful if you're going to come down and celebrate, get a cab lift, we're doing a thing with, yeah, we're doing a thing with lift. Lift's got a great discount program this year with this. So, and there's be posters all over where you can see the discounts and how you can call them and everything.
Speaker 1:And so much easier to do that considering you or festivities or novel parking are tough. Yeah, exactly. So grab a right, grab a friends, come on down to the, the, the morning starts early here that Charlie leafs from, from here at what, 1111
Speaker 3:trolley leaves a little before 11 yet. And they need, they need to talk to Karen when penny and have reservations on that. Uh, but it's pretty much full up I think already, but the bridge grade if there, so if you're in Waikiki, go, we'll go watch the parade. It's good fun.
Speaker 1:And then come on over to Murphy's morning, afternoon or night, the via placed for you inside our eyes while most there. Two years on. Congratulations. Well, here you worrying about hope. So thank you Mary. Perspiring, Pilsen to say thank you, Joe. Hey, thanks for being with us. We hope you enjoyed this podcast. For more information, remember go check out or website Mojo mcgarry.com we'll see you next time.
Speaker 4:Okay.