Tavin Dillard: Savoring Small-Town Flavors and Entrepreneurial Spirit with a Side of Nostalgia

After spending time with the lively and eccentric Tavin Dillard, I discovered a world of delightful surprises and heartwarming stories, brought to life by the talented Joel Berry.  Join me on this episode of Chef Sense as we explore Tavin's life as a small-town entrepreneur and how he keeps his lawn care business thriving through creative endeavors like personalized video greetings. We also dive into his love for the local burger joint, the Burger Shed, and their secret menu biscuits and gravy. Plus, I share some handy cooking tips to jazz up Tavin's potluck dish of green beans with bacon. Get ready to be entertained and inspired by Tavin's quirky "doughnut ology", likes and dislikes, and peach pie vs. peach cobbler. He even shares some Meemaw baby doll challenges. This episode is sprinkled with humor, wisdom, and a dash of nostalgia that will leave you craving more.

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Transcript

Chef James: 0:14

Hey everyone, welcome to Chef Sense. I'm your host, chef Massey. So if you haven't heard of Tavin Dillard, he is this well, a fictitious character. He is played by Joel Berry. Now, Joel Berry is this great actor, writer, producer. He's got his own production company called Sweet Tea Films. You can see Tavin Dillard on Instagram, tiktok. He's even got a podcast, which you can find on Spotify, to say the least, and I love tuning into that one as well to brighten my day. Look, this guy is really, really entertaining. Let him put a smile on your face. Enjoy your day and let's check out this episode. All right, everyone. So today on the podcast, we have Tavin Dillard. I am so excited to have you on. How are you doing today? Good, james. Thanks for having me. Buddy, I appreciate you. Yeah, yeah, you know, I'm just a huge fan of what you do. Can we start up from the foundation kind of share with our listeners. You know what you're about and what's going on there.

Tavin Dillard: 1:12

Yeah, I'm a little bit of a businessman, you might say, with lawn care services, but yeah, so I live in Chancellor Park that's the name of the trailer park I live in and I mow lawns. But then I do other things, because when the lawns died like Valentine's just happened here recently and I did a bunch of personal video greetings for people. You know me wishing folks happy Valentine's, stuff like that. So there's other things I figure out to do. You know you got to as a businessman. You know you got to figure out what's the next thing going on here in case this one don't work out. You know if there's, you know if lawns are dead, and I got to help folks put their Christmas decorations away it don't matter, you know whatever they need, kind of thing.

Tavin Dillard: 1:51

So that's, that's what I got going on.

Chef James: 1:53

Right, it slows down for you and then you pick up doing that. So what about, like the burger shed and everything like that? I mean everything slows down, sorta right.

Tavin Dillard: 2:01

Yeah, well, I mean a team. Burger shed is the softball team. I'm on the burger shed, I eat at that. That really doesn't slow down for me. That's usually three days a week, you know, I'm in there.

Chef James: 2:11

I thought you were mostly remodeled right?

Tavin Dillard: 2:13

Yeah, they did a remodel and that that they repainted and you know, got the logo on the wall and everything. And I ain't had a like a formal, like sit down, like eye to eye conversation with bud he owns the burger shed about sponsoring our team. That's starting up. You know, the league spring summer league starting up here in a month or so. So I just assume and you know what they say that ain't the smartest thing to do or something like that. So I'll try to talk to him to make sure, and I didn't even talk to the fellers, so I got to make sure we've got the same roster this season or it's. You know, some people switch in and out, but man, I'm playing, I'm planning on being on team burger shed and I plan on being in the burger shed even later today.

Chef James: 2:55

So yeah, that sounds pretty awesome. So when you got that burger show, when you guys warm up, you guys do any new menu items or no. The only thing that.

Tavin Dillard: 3:04

So what's happened recently is bud makes biscuits and gravy. I think it might have been his mama's recipe, but he never put it on the menu. So you just got to know what's there and ask for the biscuits and gravy. Otherwise you don't know to order it. You know how, like someplace is not on how you do it, James, with stuff that you make, but you got like a secret menu, like you got to be in the inside knowing to ask for it. Yeah, Like you know, I'm supposed to go to a potluck later tonight so I can't fill up on the burger shed and I'm going to make green beans with bacon and I'm open to any recipes you got, because I got ideas like I hear brown sugar, maybe garlic powder in there. But I mean, if you got any tips on that, I'm all ears, buddy.

Chef James: 3:46

You know, what I like is when you take that you've got your butter, your brown sugar in there and put a little bit of cider vinegar. You got to get a little acid in there. Just, you know sweet, yeah, maybe a little bit of.

Tavin Dillard: 3:56

you put a little bit of cayenne. But you put all that together first, and then you pour it over all the green beans.

Chef James: 4:01

Yeah, yeah, you can, if you go ahead, and if you go ahead and blanch your green beans first, a little salted water makes it kind of simple.

Tavin Dillard: 4:08

Okay, okay, okay, if they froze, if they froze green beans, oh yeah, and he frost overnight.

Chef James: 4:13

Put them in a colander. Yeah, yeah, yeah, that sounds like that's going to be a winner. You use straight bacon or you going for pork belly?

Tavin Dillard: 4:20

You know I'm just doing straight bacon. I was thinking about doing even salt pork, but that might be getting a little too wild. I don't know if you need salt pork.

Chef James: 4:28

Yeah so that might be a little much. I mean, I sure love to try a little country ham on that too, but that's a that's a good idea.

Tavin Dillard: 4:34

Yeah, and then ends in pieces. You know they sell sometimes too, but I just went straight bacon there you go?

Chef James: 4:41

I don't know.

Tavin Dillard: 4:42

Yeah, I don't claim to know what I'm doing. Most, most of my cooking is opening a bag of fun yens or hot fries, but I do. I do like to dabble.

Chef James: 4:50

Well, I mean let's. I mean you're being modest here. I mean you got your whole doughnut ology, you know your fritters and yeah, you know, I definitely.

Tavin Dillard: 4:59

I mean, I know a lot about them donuts.

Tavin Dillard: 5:00

I'm not saying I'm making them no although I can you give me a can of biscuits and some vegetable oil I can put together and some powdered sugar. I can put together a donut easy, but I ain't making them frittlers or, you know, them standard glaze twist and them blueberry cake donuts. I don't, you know, I don't. I know the strength they give you in your haunches and viceps, triceps, four sips, your intercepts, I mean it's stripping your whole body there's. You know, I Sprenched at first hand. I can mow more lawns when I eat a donut. The way I see it, the way I understood, the way I felt it.

Chef James: 5:34

So yeah, I'm with you, though, you know. You know I got to do the one and done on those. You know I got, I got to be wise with my choice. There's so much doughnut magic, you know I'm saying yeah, you really got a.

Tavin Dillard: 5:45

It's almost like you need to make a schedule and say, well, this week I'm going for this that way, because when you get into the donut store you know we got donut goals. That's the name of the one in my town. You see everything behind the display and, all of a sudden, all your. If you ain't got a plan, everything goes out to winter. And you just wanted to get, you know, half a dozen and donut holes to boot, and that ain't always the best strategy, you know you get that you know, Donut anxiety going in there.

Tavin Dillard: 6:10

Yeah, and I think for the drink. I know a lot of folks like coffee, but I mean, you just got to know it's going to be chocolate milk if you're getting something and then it bases, that basically pairs. Now in the chef world I think that's a by, that's a term, right, you pair it with something else, absolutely. And I think a day in the donut I met that ain't paired with chocolate milk, even the fruit ones, you know, blueberry cake or whatever.

Tavin Dillard: 6:32

And I don't know the same experience, but that's what I come up with you know, I think it's a great idea.

Chef James: 6:37

I mean, I haven't gone any lower than a, than the, you know, the whole milk. You know, okay, I don't do that.

Tavin Dillard: 6:43

2% you know. No, that's a waste of time. It's like you're going to pay a little more for I don't know what they do to. However, came out the cows, final, amazed, the way I see it, and you, know I talk to cows or whatever, but I don't need that. I need that reduced fat. I'm, I'm in there for the fat. My body runs on it, on the fat. That's the strength I need.

Chef James: 7:02

Oh yeah, you ever, just you know for one for the team and take a dozen in before practice, just saying you know, giving it breakdown on what's going to do, what form.

Tavin Dillard: 7:11

Um we have had. I don't give them, I don't give them the breakdowns and they don't want to listen to it. Anyhow, they just see go for it. You know, you know it's like a, like a crow on a bag of funyuns. I'll just dive, bomb that box of donuts and then off it go. But I have brought in some stuff to the games, not to no practice, because, truth be told, we don't practice. You show up after work on Thursdays and you play a game and then you try to get your uniform washed by next week and that's basically it. But uh, we have had donuts in the dugout before and bud, from the burger shed it's brought a bag of curly fries. So I mean it is a thing. But uh, it can get expensive. I mean, yeah, a bag of donuts now, about a dozen donuts. I mean it can get kind of pricey.

Chef James: 7:55

And I mean, you better believe it.

Tavin Dillard: 7:57

You say it's just bread. But I mean I it's probably worth it because I mean it is just bread in a way. But are you gonna go make a donut?

Chef James: 8:04

I ain't so no, a little bit of time involved.

Tavin Dillard: 8:07

Yeah, and time is money, as they say you ever try this one.

Chef James: 8:12

I did a one called the old jimmy buffet and I Uh did a burger with actually built. Instead of the bun I used a couple donuts.

Tavin Dillard: 8:20

No, I heard about that two donuts. That's like a state fair, county fair kind of thing. So you did glaze just lays donuts, yep. Yeah, and then what's cheeseburger regular bacon.

Chef James: 8:32

You got a little American cheese on there. You go upgrade it a little bit and do a shark cheddar.

Tavin Dillard: 8:36

I'm like a little onion jam like ketchup or mustard or mayo or none of that.

Chef James: 8:42

No, sometimes I just leave some of that off you know, but what you're saying, Let me.

Tavin Dillard: 8:45

Let me think about this, james. What you're telling me is that you are recommending this. You aren't telling me to shy away from the Donut burger. You're saying it's something I should probably lean into.

Chef James: 8:55

Oh yeah, you get that sweet and savory world all dialed up. It's a beautiful storm. Okay, I Believe you. Hey, you ever heard of the crown nut? What do you think of those coming out in New York?

Tavin Dillard: 9:06

I ain't never had one, but I have heard about them. They like Kind of a croissant, but yeah, yeah, they ain't a donut made out of crows. I know that, yeah, so it's like how you had them.

Chef James: 9:18

They haven't been blessed to have one yet.

Tavin Dillard: 9:20

I wonder what the difference is?

Chef James: 9:22

they flake here, oh yeah, oh yeah, they're a bit magical, you know they're not as dense as the old donut, but they dream on that one.

Tavin Dillard: 9:30

I ain't mad at them, you know, I just had one. You know they, they made it to my town, I'll tell you that right.

Chef James: 9:37

You ever liked that Bavarian cream or pastry cream, or? I don't love it.

Tavin Dillard: 9:41

I you know what. Just this year I got into the Boston cream and I thought what took me so long to get into these? Because them are good. But but the Bavarian that's not like the more like whipped cream, like it's lighter. Yeah, look at you, yeah it's got gelatin in there.

Tavin Dillard: 9:56

Yeah, I don't, I like them dense and I like a lot of it and I feel like they cheat me with that. There's too much air in that, yeah, too much. I'm sure it's a great flavor, but it ain't the direction I'm running now, don't. If I'm at a party and somebody has says, hey, would you like this Bavarian cream pup, I will probably say yes, I do, and I will eat that thing because I ain't mad at it, but if you ask me if I'm running to that one first, Probably not.

Chef James: 10:23

No, I make sense. If it's simple, keep it fun.

Tavin Dillard: 10:25

Yeah, yeah, I mean, hey, it's.

Chef James: 10:28

it's a circle with a hole in the middle and I'm good, well, so what do you so with all your busy time? What do you do in your off time, if you ever have it? Well, there's a lot of folks to.

Tavin Dillard: 10:40

Okay. So one thing is fishing clips. That's out on outside of town I think it's a bait and tackle shop, rents or he gives haircuts out there. That's why they call it fishing clips, because he served food out there. You got a restaurant but he cuts hair on a patio and I go out there and just all the time We'll hang out as pretty nice place to hang out out there, or even on the lake, and I mean this is breaking news.

Tavin Dillard: 11:01

I don't know if it's going to happen, but he's talking about getting paddle boats out at that lake right now. It's basically a fishing lake, but I think Rance's business mind is thinking what if folks went out there just to eat and hang out and they ain't trying to Catch no fish or nothing like that, but they want to get on the water. So that's a place to hang out and also the burgers shed. You know I'll hang out. If I got my place, some softball, I'll ramp my bike. Yeah, I did get a mo control car for the Christmas times, so that's pretty fun. It's broke to once so far, but it lasted longer than 11 seconds. I mean, growing up you get something mo control and you can't get it past Christmas morning without it being dead already, so I was pretty proud of that, yeah.

Chef James: 11:44

I thought you got into airplanes.

Tavin Dillard: 11:46

Well, no, I'm I. Here's the deal. There's a gal, a lady and a husband that I cut they lawns. I'm a Jean and Raymond Watkins. And Raymond Got a mo control airplane for the Christmas times and he putting it together on this, you know, living room floor or whatever, and I was helping them with that and I think there might be something to that. But I ain't gone and spent no money on a mo control plane and he's still figuring it out, so it looked like it could be fun.

Tavin Dillard: 12:15

Oh, you know but you know it, mo control plane and looks like golf or skiing. To me it ain't a cheap sport, that's that's a little pricey one for sure.

Tavin Dillard: 12:25

I mean you, you go you, you like fizz beat, I Didn't get. You can get into that game for a dollar 25. That's pretty sweet. Yeah, you get a piss, me and you. You go outside and you good to go. Maybe some cutoff change shorts and a tank top, but you know that's it. But you get into golfing. I mean them, them clubs ain't cheap. And then there's all them dread. They got dress codes at golf courses. I'm like well, that's. I mean, who do you think I am and who do you think you are?

Tavin Dillard: 12:52

You know, so definitely not John, daily, you know yeah, and then the skin and that's the spin. So oh and and and mo control planes, it's just the plane itself. Then you got to go to a. Oh yeah, you don't have to go to some designated place. I guess you can fly it over to County Highway or whatever, but you might get into some trouble or some power lines, you know.

Chef James: 13:13

So I'll be a little rough.

Tavin Dillard: 13:15

Yeah, yeah and then and I hope you stick to landing, or you're digging it out of irrigation ditch or who knows what.

Chef James: 13:21

So Very nice. Yeah, wow, and now does me mom. She keep you pretty busy too in the off-time, or no? Is it just kind of a when she calls?

Tavin Dillard: 13:30

If I make eye contact with her, she keep me busy. But if I can, like you know, leave my trailer, not look back toward hers, but she do call on, you know, in the landline, and you can't ignore for too long, like some days you can get away with being busy enough, but yeah, I mean she's as busy as I let her keep me, or I'm as busy as I let her keep me busy. Because she got she getting her baby dolls into spring outfits now, yeah, starting to rotate the outfits and and then there's some help. She gonna need running errands for them. She want to have parties with them.

Tavin Dillard: 14:03

She say they get hungry. I say they don't got digestive systems. She says they hungry and they getting mad. And so we get into that and I'm basically coming back from town with with snacks that low and behold, not just her baby dolls like, but they just so happen to be me most favorite snacks too. So, wow, yeah. So I try to keep her happy, but I also try not to have her, you know, fill up every day, every minute of my schedule, which I be open to doing, you know because you changing that closes up.

Chef James: 14:38

That's a lot, huh, do you see, is no wardrobe changes.

Tavin Dillard: 14:41

Yeah, yeah. There's a time when she first got him. She's changing them to P Jammas every night. And boy that got it, boys, that's taken up a lot of her day. By time you get 17, 18 baby dolls changed, it's like, come on, what is she gonna do today? So she knocked that off and now it's just seasonal. So I think these will last, maybe into the summer.

Chef James: 15:01

Very nice. Yeah, yeah, I'm in. But my grandma, she used to make it and for hers to, she used to crochet them. Can you believe that?

Tavin Dillard: 15:08

Yeah, that's a whole that's a whole nother world, james, the baby doll world, and all the day. All of their needs, from outfit to To different, look like oh, do I need a little chair and a little table for him now? Oh, they need a little bed. They, now they need a bed spread for their tiny little bed. It's like where, where does this stop? I don't know that it do so you got to just walk away sometimes.

Chef James: 15:35

You sure do, because that closet fills up fast. When you got him stacked up in there.

Tavin Dillard: 15:40

Yeah, and then she got, she got a box under her bed. You know she rotate them, some of them getting trouble. I don't know what they do, but they get in trouble. So they they off the shelf under the bed. So she else yeah, she got a lot of things under the bed. She got these bonnets for squirrels that she made back in the 80s. She thought that's it. But I mean, that's just a business business mistake right there, like the squirrels hate bonnets. And she didn't ask the customer what they wanted. She just thought boy squirrel sure would look cute in a bonnet, wouldn't it? Well, yeah, maybe so absolutely.

Chef James: 16:14

What's your favorite dish she makes? No, I don't cook a lot.

Tavin Dillard: 16:18

No, you know the holidays. No, she, she started resorting like at a family union or something like that. She'll buy a bucket from KFC but put it in one of her own bowls, like she made you know so, so they don't see the box, and she bring it like out of way, like here's some fried chicken kind of thing, but there's a green bean castor roll she's pretty good at you know, I don't know what all it has in it, but you know that's.

Tavin Dillard: 16:43

It is a Probably cream of mushroom soup. I think it's poured in there as part of it and these like onion ring crunch things on top. But it's pretty good. That sounds awesome.

Chef James: 16:53

Yeah, so there's chance of park. How many family members you got around you? I mean, you got well they come and go.

Tavin Dillard: 16:59

My folks don't live in town. My memo that's that's like basically a grandma she's in the trailer for and then my brother, brett, is a couple years older than me and he come and go. He's sometimes he's in jail and sometimes he just disappeared for a few weeks and then he show back up. So, yeah, there's some dealers in the tri-county area, you know, but that's that, that's the immediate family. And then, yeah, as you get older, you got friends that are closer to you than your family is, and you know, I got a lot of them in town. So that's, that's basically how it is where I'm at.

Chef James: 17:33

Yeah, because we had into the spring. You got any garden plans. I mean, I know you do your lawn care service, but what do you got? You got anything planned coming up for that?

Tavin Dillard: 17:43

I don't have any personal like where I live in chance to partner. There's a lot of gravel, so it's not like I'm I got my own garden. I don't have that and I don't have my own lawn to mow, so I got other folk stuff. Now there's folks that want me to plant flowers and bushes. There's an Izelia bush that I'm a gene Watkins would like replaced. She fell into it. I don't think that's what, but anyhow. So there's that kind of thing. I think the nursing home might hire me to do a little stuff out front. You know they got the city basically kind of handle day lawn, but you know I've been around there enough that where they they like. Well, what if you did some of this? You know landscaping kind of thing with the flowers and whatever, and I think it's gonna be a good year, though there's gonna be a good opportunity for a good bloom, as they say, with the different stuff. So there's, there's options there. I'll put it to you like that, for sure, yeah, we go.

Chef James: 18:37

Yeah, that's good stuff around here. I try to get out and forage a little bit. Yeah, I kind of look forward to spring. You know, like ramps and Morels come up in May, so I kind of try to get out there and hike around and see what I could find.

Tavin Dillard: 18:50

Oh, that's good. What's one of your best finds here to come across?

Chef James: 18:54

Well, I probably have to say it's the ramps can be kind of crazy. They come up when you come across a real nice ramp field. They're like, they're beautiful, they're real tasty. Yeah, you get those, you pick a lump, you can saute them down, you know. Or you got fiddleheads coming up, but you know spring onions and all that. So, yeah, yeah, pretty good.

Chef James: 19:19

It is, it is, but you know it's. I think for me, being a chef and kind of being out in, in the elements, out in nature, you kind of have a new appreciation for things you know yeah, yeah, you probably look at it different way because when, when you say foraging, I'm thinking.

Tavin Dillard: 19:34

I'm thinking I'm going out to look at nature. I'm looking at like flowers that are pretty. I'm not thinking about what am I, what can I eat? This girl and I, all the time, unless I'm, you know, walking by a peach tree or something like that, but I Got a couple of those and pear trees.

Chef James: 19:48

I'm looking for those. You make peach cobbler. Oh yeah, oh yeah, how how do you?

Tavin Dillard: 19:54

somebody asked me the other day and I can't believe it was heart that hard to well. I felt like I was a little stumped, although I should know. How do you describe the difference of a pie and a cobbler to somebody?

Chef James: 20:07

you know, the difference is is the cobbler has more of a. It's a bread consistency, mmm. So you've got that baking powder in there and it leavens that mixture, whereas a pie crust is a lot of butter, some flour, sugar, and a secret for me, actually, is to put a little bit of vinegar in there helps it with the flakiness. Okay, two different kind of applications, absolutely. One is flat and crispy and the other one's fluffy like a cloud.

Tavin Dillard: 20:35

I I basically described it in shape. I said, well, a cobbler is like shape, like a loaf of bread and A pie is a circle. But there's a lot more to it than that. But I was like I don't know. You know, it's like there is a little crust I guess you can call that on top of a cobbler, but it ain't sitting on a crust or nothing like that.

Chef James: 20:56

Well, no, you got it. You got your peaches and your mixture, that you put those dumplings on there, you know, and when you're doing the cobbler right, and then you can choose. And sometimes I like to do a pet. You know that peach pie I'll even do like a, like a pecan crumble top on it, but my face will be the pie crust, yeah that sounds good.

Tavin Dillard: 21:16

That's pretty magical. That sounds pretty awesome. I'd put a hurting on that.

Chef James: 21:20

Yeah, you can crumble. Are you an Alamo guy or are you whipped cream?

Tavin Dillard: 21:25

I ain't mad at it. Oh, if those are the options I alamode, yeah, yeah, for sure, there we go. Yeah, and I'm more of a fruit pie than a like a cold meringue. I have most apricot pie, my favorite pie in the world, oh wow.

Chef James: 21:41

Yeah, yeah that's a nice one. Yeah, holy cow, that's a good one. Well, apricot tarts kind of nice, mm-hmm yeah.

Tavin Dillard: 21:48

Yeah, and I'll eat ice cream with that, but it's not like I'm heated. But you know, when you find a pie you like it's. If it's out on the counter, it's fine. Like that too.

Chef James: 21:57

Oh, that's all right. Yeah, room temperatures the best, for sure. Yeah, yeah. So yeah, I'm getting hungry. There you go. We keep talking about all this food, so let's talk about. You're a hard worker. You got any words of inspiration on what it takes to be an entrepreneur and what drives you?

Tavin Dillard: 22:14

Yeah, well, I mean you got to be able to To deal with a little bit of failure because so much of its trial and error like well, does this work? Probably the same with a recipe, right?

Chef James: 22:24

You're like well, let's try a little more this.

Tavin Dillard: 22:25

You're not. Well, ain't gonna do that again. And then you know if you got people dry heaving or whatever. But so that's part of it. Like you got it, you got to try some things and then say and then you, then you Re-evaluate it and say, well, I can't do that again. So what are we gonna?

Tavin Dillard: 22:41

do but you got to be like a good Running back in football, like if they, if they, if they feet stop moving, they, they done right, some of that, hey, some of them old boys they're. They're running backwards, at some point they're leaning against the pile of fellas. They're like trying to try to. In all of a sudden they break through and then they keep going or make it, make a little bit Harder down the field. I mean that's entrepreneur right there. You got to keep them feet moving because nobody else is going to pick you up and carry you down the field. That's the truth. So I mean you, a lot of times it's just you and yourself trying to figure out what the next is. And then you find people you know that are on the outside looking in saying, hey, what do you think? You know folks you trust. They're like, well, you need to be running that direction. And you're like, oh, I didn't Think about that. So I mean that helps to get a little outside, help you know, there you go.

Chef James: 23:32

Yeah, favorite cookie movie, what do you think? Cooking movie yeah, movie or show or whatever.

Tavin Dillard: 23:39

Um three megos.

Chef James: 23:42

Oh my gosh, wow, you got me on that one.

Tavin Dillard: 23:45

Yeah, I mean, part of it is you gotta cook what you've got. Like they out in the middle of the wilderness and they cook in bath and they eat bath, and one of them wants the wings and it's like, well, hey, you know you talk about foraging, looking around like what do we? Got here to cook? Uh, I mean you catching bats and eating them. That's not what I want to eat. Don't hear me say that, james. But I'm saying, uh, boy, it's. It's like you can be resourceful.

Chef James: 24:13

You need to be you know, Tastes like chicken, you think.

Tavin Dillard: 24:17

Yeah, it looked like it was a little crispy in that movie, like they burnt it. That's been a little too too long over the fire. But right, um, I guess you don't. You don't want it raw bat, I mean, I don't know, I didn't feel for bats. I don't know about bad ology, but that's my best guess.

Chef James: 24:32

Yeah, you ever seen Ratatouille?

Tavin Dillard: 24:34

Yeah, a little rat that he can cook.

Chef James: 24:37

A little Remy's under the hat, he's all right.

Tavin Dillard: 24:39

Yeah, yeah, he's, uh, yeah, he can really make some, some fancy stuff, like stuff I don't, I can't even pronounce.

Chef James: 24:46

No, some of those are real hard to do. Yeah, is that your favorite movie? It is, it is I like. I like that one. Linguine's pretty cool and how they work through their thing. It's pretty entertaining.

Tavin Dillard: 24:58

Yeah, yeah, that makes sense. That one did really what folks still like to Watch, that you know, when people still talking about it years later, uh, there's something to it.

Chef James: 25:07

Yeah, that's it for sure, man. Well, nice, well, yeah, you know what? I had a great time with you. You know, you are real fun.

Tavin Dillard: 25:14

I appreciate it, james, I appreciate. You know, in the life, I was thinking about doing more lives here soon and, uh, I just got figured out and then somebody's like you should warn us or like give let us know so we can, you know, be ready when you're going live, but I don't even know when I'm going live. That's my problem right now.

Chef James: 25:31

Yeah, okay, so for your live shows you're kind of kind of in the holding pattern.

Tavin Dillard: 25:35

Well, I mean for like going Instagram live or Facebook live. Oh yeah, yeah. But yeah, live shows I do have. I have a show coming up, uh, in the spring in Texas and that'll be like a real live, like I'm in person live, not live on the interweb.

Chef James: 25:52

There you go and they go to your, they go to your website. Right, look all that up and you have amazing merchandise.

Tavin Dillard: 25:57

Of course I've got it on, so I see that the bank bank had on. We got the same hat on.

Chef James: 26:01

We sure do. Yeah, I almost wore my bacon one.

Tavin Dillard: 26:03

but I didn't. Oh yeah, that's a good one too, I'm. I, uh, yeah, I'm working on some new stuff. I do have, uh yeah, shirts, a lot of shirts, hats and hoodies, but shirts are the big thing. Um, like I got, this one is the first one I did, which is a fully mature peacock with a squirrel and a headlock.

Chef James: 26:20

Oh, I like that.

Tavin Dillard: 26:21

Art I draw. Yeah, it's uh, you know, I mean the squirrel's very Rebarous because he's like this. You know, this peacock ain't even got thumbs and he caught me, he locked him up but I got this one. But I'm working on a town map, cause folks say, hey, where you know where's the burger shed in town, uh, you know, compared to where early bird gets the perm, which is where me, my gets her hair, did our thunder punch, which is the box of gym or the softball fields, or chancellor park, where I. So I drew it out, the whole map and then I got that, uh, launching in the month of March, very nice.

Tavin Dillard: 26:55

Uh yeah, so the town shirts is coming up and then, um, yeah, some other stuff coming up. This spring got a big show in Wichita Falls, texas. Uh, the last day of May, that's the May 31st, and yeah, that's not anywhere yet. You wouldn't find that on my website. We're really starting to promote it in March, but I'm telling you right now oh, now, me and you know and whoever I think I mentioned it on the live a couple of weeks ago, like if I'm just chatting with folks, or on my podcast. I floated it out there, but there ain't nothing folks can do about it yet. There ain't, the tickets ain't for sale or nothing till March, I think so.

Chef James: 27:30

Well, we just call that the soft open.

Tavin Dillard: 27:32

There you go, yeah, we take it, but not in a main way. It's a different, it's a business term. We ain't making fun of it, we're teasing it like, hey, this is going to happen. Keep an eye out. Like that, you know here you go.

Chef James: 27:45

You got to keep it open. We'll have an all right man. Thank you for your time. You are amazing and, uh, I had a blast.

Tavin Dillard: 27:52

I appreciate you reaching out, james. It's been a hoot. Yes, sir, all right, stay in touch, all right, bye, bye, see you later.

Chef James: 28:01

Yeah, all right, everyone, that is a wrap. You can check us out If you like that. Subscribe Also the Instagram chef Massey. Let's keep it simple, chef Masseycom, have a good one. Bye for now.