Run Eat Drink Podcast
Welcome to the Run Eat Drink Podcast! This is the podcast where we embark on exciting adventures, combining our love for running, delicious food, and tasty beverages. Whether you’re an elite runner aiming for victory or just starting your “Couch to 5K” journey, we’ve got something for you. Let’s dive into the three pillars of our show:
Accomplish (Run): Accomplishment is deeply personal. Are you eyeing a race series win, planning your next “run-cation,” or hoping to set a personal record in your next half-marathon? Each week, we feature fantastic destination races from around the country. Discover scenic courses, learn about the charities they support, and get inspired to lace up those running shoes. And when we’re not on the road, we share interviews, training tips, and insights from our own running journey.
Explore (Eat): Running and traveling go hand in hand. As we explore new places, we also explore local cuisine. We seek out hidden gems—the eateries that locals rave about. Bold flavors, interesting dishes, and passion for food—that’s what we’re after. After each race, join us as we wander the city streets, discovering post-race refueling spots. Whether it’s a gastropub, a food truck, or a cozy café, we’ve got dining options to satisfy your cravings.
Indulge (Drink): When the running is done, it’s time to unwind. We raise our glasses to celebrate our accomplishments. Local breweries, coffee shops, speakeasies, and watering holes—these are our destinations. From craft beers to artisanal cocktails, we explore the beverage scene. Cheers to a well-deserved drink after crossing the finish line!
Join us on this journey of accomplishment, exploration, and indulgence. Whether you’re a seasoned runner or a curious foodie, there’s a place for you at the Run Eat Drink Podcast.
Run Eat Drink Podcast
RED Episode 292: Ask Us Anything Part 2 and Bonus Boston Bites and Brews
RED Episode 292 Ask Us Anything Part 2 and Bonus Boston Bites and Brews
SHOUT OUTS
If you want a shoutout on the show for you or someone you love, email us at info@runeatdrink.net or call us at 941-677-2733 and leave a message.
Thanks to all our patrons and everyone in the Runcation Nation for your support and encouragement. Because of you, we have kept the show going over the last two years, so thank you!
And a hearty welcome to our newest patron and Susie Beck’s return as a Founder! She is now a Founder of our show and earned a discounted rate by paying for the year upfront! Susie has her name in lights with all our Founders at https://www.runeatdrink.net/patron-wall.
Thank you to Dean Gerber, Associate Producer of our show, and Josh Ozbirn, Executive Producer of the podcast, too!
If you want a shoutout on the show for you or someone you love, email us at info@runeatdrink.net or call us at 941-677-2733 and
RED Episode 292 Ask Us Anything Part 2 and Bonus Boston Bites and Brews
RUN
This week, we talk about training and race calendar updates for us as we recover from injury.
EAT and DRINK
These are more of your listener questions for our show’s “Eat” and “Drink” porti,ons plus bonus bites and brews from Dana’s trip to Boston this summer.
While Dana was on a work trip to Boston, he explored and indulged at many places… this week, we bring Gordon Ramsey Burger and Sam Adams Boston Brewery to you as can’t-miss locations!
Bonus Boston Bites and Brews
Gordon Ramsey Burger
https://www.gordonramsayrestaurants.com/en/us/gordon-ramsay-burger/menus/boston
Sam Adams Boston Brewery
https://www.samadamsbostonbrewery.com
Workout Planner Muscle Booster App
https://apps.apple.com/us/app/workout-planner-muscle-booster/id1446447749
THAT’S A WRAP!
Thank you for listening! Because of your support, we are in our eighth year of the podcast! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and X. Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to www.PodcastMusic.com for providing the music for this episode, too!
Hi, I'm Jeff Galloway and you are listening to the Run Eat Drink podcast.
Speaker 2:Welcome to the Run Eat Drink podcast. We feature destination races from across the country and after the race, we take you on a tour of the best local food and beverage to celebrate. So, whether you are an elite runner or a back-of-the-packer like us, you'll know the best local food and beverage to celebrate. So, whether you are an elite runner or a back-of-the-packer like us, you'll know the best places to accomplish, explore and indulge on your next runcation. Hey, welcome to episode 292 of the Run Eat Drink podcast. I'm your host, amy, and I'm your co-host, dana 292. A Runny Drink Podcast. I'm your host, amy.
Speaker 1:And I'm your co-host, Dana 292. A palindrome episode.
Speaker 2:I knew you would do it. I had to say just give him the runway to do it.
Speaker 1:You set it up, I knocked it down you did you did.
Speaker 2:Welcome to the show, everybody. Welcome back. This episode is delayed in the feed, but we are happy to bring it to you because you all asked us so many questions.
Speaker 1:Yeah, if you listened to last week's episode, we did kind of an AMA style episode, not live but we had you all submit questions and we had so many we had to break it up into two episodes.
Speaker 2:And we let that kind of hang in the feed for a couple of weeks there, because you know you did ask some interesting questions, I thought, so I had a lot of fun with that one.
Speaker 1:You never know what our listeners and Runcation Nation denizens are going to ask us. That's true, that's true, we're just thrilled that you guys are playing along with us.
Speaker 2:Yeah, so we have part two this week. Of course, we have to talk about your questions around eating and, you know, beverages, drinking we're going to cover.
Speaker 1:Yeah and some other randomness that got thrown into the mix.
Speaker 2:Yeah, apparently we had to have it like a general category, so there it is.
Speaker 1:And then we're going to go over a couple of spots that I was able to do some field reporting on.
Speaker 2:Oh yes, Intrepid field reporter, as you are.
Speaker 1:I was in Boston for my school, for work, school for work, and this is another great opportunity for us to talk about and review some places that are famous, that you might want to hit when you're there, and at least one of them you may find in a city other than Boston. That's right, we are going to be talking about a famous chain this week, which we do on occasion. We do, and I think that we have a pretty high standard for chains.
Speaker 1:We do and I think this is going to get to one of the questions that were asked in the Q&A were asked in the Q&A, but if a chain has something unique about, it and they are executing really well. We'll do it and I think this week it absolutely qualifies.
Speaker 2:I do too. I do too. And then for beverages, I like that you got to get a flagship of Boston but at the same time that the Rencation Nation can get it Literally anywhere Close to home. Maybe not every one that you sampled, but Definitely not every item that I sampled.
Speaker 1:Yeah, but still every item that I sampled, yeah, but still. But we're going to be talking about a famous brewery from Boston. That, again, we're going to talk a little bit more about this as we intro that segment, but this is going to be a big one for craft beer aficionados who may have gotten their start with this particular brewery, showing them that there's more to the beer scene than maybe what their dad and grandpa drank.
Speaker 2:You know way back when, which is nothing to sneeze at either, If we ever did an episode where you know old favorites, old classics, generations past something.
Speaker 1:Danny agrees.
Speaker 2:You can hear her barking at it.
Speaker 1:Yeah, you know, we've never done that Right, We've never done an episode where we featured, like Bush, old Milwaukee, old hen, blue ribbon. You know, go with those old old oldies, the history. But I'm using air quotes. Can't see that on the audio podcast.
Speaker 2:And yet it sounds like you are so can you hear that?
Speaker 1:Can you hear the oldies but goodies and air quotes?
Speaker 2:Yeah, I mean we did. I think we did a live about some, but it might be interesting to look at the history.
Speaker 1:Oh, yeah, yeah, yeah, yeah, absolutely. This is again everyone a little insight on how the sausage gets made and where episode ideas come from. You know, since we're doing this, we may as well ask all of you out there what are some of those old beers that maybe your mom and dad drank or your grandpa drank. Give us some ideas of beers that we may be able to find and we could perhaps talk about on an upcoming episode. Send that information to info at runeatdrinknet. That's info at runeatdrinknet.
Speaker 2:Or you can call us and leave us a message or send us a text at 941-677-2733. That's 941-677-2733. That email address and that phone number, that's the same place you can send some shout outs.
Speaker 1:Speaking of which, I believe that you have some shout outs for us this week.
Speaker 2:I do have some shout outs in general, because we have so many members of the Runcation Nation that are out there now that we're hard to believe in September of 2024.
Speaker 1:Where has the year gone? Yeah, where has the year gone.
Speaker 2:Yeah, my shout outs are general because this was a busy race weekend for two popular destinations. One would be the bird in hand that we had Chris Darling recap on our show.
Speaker 1:I can't wait to do that one.
Speaker 2:Yeah, and I mean I can. I've trained for hills.
Speaker 1:Well, yes, we've talked about that with Chris.
Speaker 2:Why do you think I have postponed it so much? It's the capital, h Hills, it's the hill. You know how? In Ted Lasso, the gently rolling hills. There's an episode where it's called the hope that kills you.
Speaker 1:It's the hope that kills you. Yeah, it's the hills that kill me. True story.
Speaker 2:Kill me, my Floridians.
Speaker 1:We also want to shout out everybody who made it out to the inaugural Disneyland Halloween half marathon races this past weekend.
Speaker 2:Emily O'Keefe, who has been on our show and recapped race weekends. Recapped race weekends and those who are in the will run for crew and in the rise and run crew, I believe, went out there and had some fun this same weekend.
Speaker 1:I would be really curious to maybe get somebody on the show or a couple of people on the show who did that race weekend and hear some firsthand accounts of how things went. I have not been plugged into social media. I'm a horrible, horrible podcaster.
Speaker 2:I can say the same. I've tried this past week. It's been a challenge.
Speaker 1:It has, and I would be really curious because I know that when we went back out for the first relaunch of their-.
Speaker 2:In January. In January.
Speaker 1:They had a lot of challenges and we were able to talk about those challenges. You know we tend to not talk about negative aspects of things and again, that's going to get to an episode or to a question later in the show. Sure, but that race is such a big race, an expensive race. It's a weekend that we're glad that it's back, but I would like to know how they've executed there's a lot what lessons they've learned, things that they've done, because they lost so much institutional knowledge at Run Disney West Coast.
Speaker 2:Just curious about it.
Speaker 1:So hopefully one of our listeners who has done that race might be willing to come on and chat with us about it.
Speaker 2:Info at runeatdrinknet. That's info at runeatdrinknet, or 941-677-2733.
Speaker 1:Let's talk running, let's talk running. Let's talk running, or, in my case, the lack thereof.
Speaker 2:Okay.
Speaker 1:You know, everybody knows that we've been dealing with injury and or recovery here lately and it's been a challenging year. I think that we actually got more running done in 2020 than we have in 2024.
Speaker 2:I think that's true and fair to say yeah.
Speaker 1:And it's odd to think that, but it's true. I've been dealing with insertional tendinitis of the left Achilles, which has been problematic at best. It is one of those things that the cure quote unquote. Well, first of all, when I talked to the doctor, he didn't imply that it would ever go away. He basically said you know, people manage this for years, which to me is not acceptable.
Speaker 1:It's like plantar fasciitis in that way it could be, yes, if you continue to run on it and continue to do things, and I said, no, I'm not doing that. I'm not going to have this be my baseline, because what it is if you're not familiar and if you haven't heard previous episodes where I've discussed it, this is the point at the back of your heel where the Achilles tendon goes into the heel bone, in that area, at that intersection. That is where the pain and swelling is.
Speaker 2:It sounds really painful.
Speaker 1:It's great, especially if you're in a line of work where you wear either a dress shoe or a boot, or a dress boot. Because that doesn't hit that back of your heel at all.
Speaker 2:I think that's called sarcasm. Yes, that is in fact called sarcasm, so that stinks.
Speaker 1:Essentially, the doctor said you know, rest is going to be the thing. Ice, ice he gave me. You know, in the first week he gave me a packet of steroids which he may as well prescribe me a decaf latte. It didn't do much, wow. Well, it may have. It may have helped with the swelling some, but but it didn't long-term do anything for me.
Speaker 1:So you know and essentially is like you stretch it, stretch that whole chain. It's not just the achilles, it's the achilles, it's the calf, it's the hamstring. So getting in stretching has been very important. But there are but. But it's just a persistent, very difficult thing to get to behave itself. And it's gotten better, it's not gone. I'm still having, you know, I'll have a flare up. On a day where I did a lot of walking, I didn't get any stretching in. But what I am I am seeing is that on days where I can really get a good deep stretch, especially of the calf, and and the hamstring that it's, that it's substantially better.
Speaker 1:So that is still progressing. Now what that has meant for me is running is out. I have transitioned over to weightlifting and doing some other training instead.
Speaker 2:And you've been very dedicated in that regimen.
Speaker 1:Yeah.
Speaker 2:Every morning.
Speaker 1:I'm fortunate I have a workout facility at work.
Speaker 2:Yeah, it doesn't cost me anything.
Speaker 1:It's very fortunate in that respect and our gym at work is a complete Hammer Strength licensed authorized facility. It was all purchased with drug seizure money. Thank your local drug dealer for the good workouts. That's essentially.
Speaker 2:I don't think you want to go there, really, do you?
Speaker 1:It's excellent work for ill-gotten proceeds. So I've been able to incorporate that and I chose a pretty simple workout style called a five by five workout, which is a very classic, traditional, linear progression. Every time you go to the gym, you're adding weight every single time and the point is to get yourself to go to failure where you can't execute five reps or five sets of five reps of your exercise. When you can't execute five sets of five reps, you deload, you drop like almost a 20%, and then on your next workout you're going in with a lighter weight and then you again, you continue adding weight from there. So it it pretty rapidly forces your body to failure and forces muscles to adapt. So that, to me, has been very good. But what I'm wanting to do now? I'm actually about to start transitioning this week. I am trying to go more now, getting some weight off as opposed to building up muscle.
Speaker 1:So I'm using an app by a company called Welltech, called Muscle Booster, and they have a variety of workouts that they do and you can do. You can tell it. I'm training at home. I don't have any equipment. I'm training at the gym. I have access to all of these things. There's a checklist of what you have access to interesting and it will custom build the workouts for you. And then they they incorporate a lot of seven-day challenges, kind of to gamify and get you and the rest of the community working together to motivate one another to complete the challenge and win quote unquote, the fact that you've completed the challenge. Kind of like getting a medal at the end of a race.
Speaker 2:Okay.
Speaker 1:And the race is only seven days long and you're only working out for relatively short amounts of time. Seven days long Well you're working out for longer than seven days, but each challenge is only a seven-day challenge.
Speaker 2:When you say seven days, like you're working out continuously but you're not. But it makes me think of Dean signing up for the Keys 100.
Speaker 1:Well, some people just want to watch the world burn. I mean that's crazy, but you know I'm in awe of everyone who does those ultras like that, dean included.
Speaker 2:I think Chris Twiggs said that he was washing his hair the day the Keys 100 was going to be held, so he's just kind of not doing that. He's very strenuous hair. Hair grooming regimen, I don't know.
Speaker 1:Yeah Well, the the regimen that I'm adopting is is really five days a week of working out, working five to six, giving myself a definitive day of rest, transitioning more to lower weight, higher reps, getting a little more cardio worked into that. I'm going to give the app a try. It's, there's no sponsorship here. I've paid for it, it's, it's, you know, $29.99.
Speaker 2:What for a year. No, for three months oh got it, so it's 10 bucks a month or probably.
Speaker 1:I think it's $15 a month and if you do a three-month they give you a discount, so it averages out.
Speaker 2:Yeah, yeah.
Speaker 1:So I'm giving that a shot. I'm starting that tomorrow, as we are recording this on Sunday, I'll be starting this on Monday. So I'm doing the workouts five days a week and, again, I'm steering clear of running, for right now, my goal is is shredding and flexibility, because the the flexibility component seems to be making me feel the best with this stupid Achilles tendon, which you need, you know, otherwise you can't walk. I'm just thankful that the doctor didn't go oh, you've got a bone spur. We're going to have to sever that, take care of the bone spur and then re-anchor it, and you're going to be off your feet for six months, because that's what that surgery entails. And I was like no, no, no, no, I don't want any part of that.
Speaker 1:As much as it sucks. It could have been worse, but it's at least feeling better now. So still not perfect. I still find myself having to ice after work some days and all that. But better, better. So that's my update.
Speaker 2:Well, I was doing some pretty high mileage lately.
Speaker 1:Yeah, you were.
Speaker 2:Long runs, some long runs in the, you know, 20 milers, 21 milers over the last couple of months and, as Jeff, who introduced the episode, says, he's America's coach, he's our running coach. He is an incredible human and so knowledgeable.
Speaker 1:Oh yeah.
Speaker 2:As a running coach for people who want to accomplish goals whatever their ability.
Speaker 1:Yeah, he's thousands of clients over the years.
Speaker 2:Yeah, the year, yeah. So I was attempting to recover from the shoulder surgery and train for the chicago marathon yeah, and we've talked about you know.
Speaker 1:You know, how does shoulder surgery impact running? Well, if that's that whole physiological chain, yeah, where you got to use it for balance and you're swinging arms and, heaven forbid, you trip and fall I mean, you're not just it.
Speaker 2:You have to support yourself in a, because form is important.
Speaker 1:Oh, yeah, yeah.
Speaker 2:If you adapt. If you're maladaptive in your form, then that can cause issues in the chain in the posterior chain and healing and that, and that's what happened to me.
Speaker 1:The dog is dreaming and he's kicking the table.
Speaker 2:What happened to me is some maladaptions and I was really focused on my shoulder and getting that healed and that and I don't know. There have been peaks and valleys, I would say in that.
Speaker 1:But you've got great range of motion and you're building strength now.
Speaker 2:Yeah, and they say our doctor has said that it takes six months to a year to gain your strength back. And there have definitely been some challenges with strength lately, some challenges with strength lately and, of course, when I got into that higher mileage, it's hard for me to say this, I couldn't complete it.
Speaker 1:Yeah, your last training run that you had scheduled was 24 miles.
Speaker 2:Yes.
Speaker 1:And you got was 24 miles. Yes, and you got to like miles.
Speaker 2:Close to 16. 16. Close to 16. Before my body just said no, no more. Specifically, my left IT band just decided no.
Speaker 1:No.
Speaker 2:And so I made the decision to halt the training, along with Jeff's advice, and he says now I just need to start to walk 15 to 30 minutes every other day for now, until, and then let him know as I'm feeling better and then we'll set goals from there. So it's tough. I think it sucks, and I seem to remember a very popular episode of the We'll Run For podcast talking about you know how, how injury sucks and and running can suck and and the the challenges of it. I just think it sucks.
Speaker 1:Absolutely.
Speaker 2:It's disappointing, it's hard not to be mad at yourself, but you know I do have some serious mileage under my belt in terms of endurance. I need to be proud of that and I need to focus on strengthening my shoulder and being kind to my IT band and my knee.
Speaker 1:Yeah, I think that you probably and you didn't talk with me about this either. I came home and you were like I got something to tell you and you'd have a chat with Jeff, which I think was super smart because it would have been very easy for you to go no F, this I'm going to push through, I'll reset in two days and I'll do the mileage and just potentially push yourself to the point of re-injury or injury or re-injury, and that would have been bad and then saying, okay, I've got this amount of training under my belt which, by the way, hats off You've been doing distances at or above half marathon for the last several weeks.
Speaker 2:Last July August.
Speaker 1:Yeah, you know you've got a ton of training under your belt, which means you've put yourself, or set yourself up for great success for some of the other races that are upcoming that we have scheduled. So in that respect, it's not like you've wasted the training.
Speaker 2:I don't ever see, and I don't know if anybody else feels the same way. I don't ever see training as a waste, even if I don't complete a race. I feel like you challenge yourself and you run the race that you like. Meb says you run to win your day. It's not necessarily that you are first in a race, it's you do. The are in can teach you something, not only about running, but about life.
Speaker 1:Without a doubt, and you know you're training around the shoulder, you're training, you know, again still with you know, helping your father with his cancer treatment. I mean it's not like they're, it's not like ideal training circumstances and you've done the best that you can and it was that's a tough call to make. You know I I'm very proud of you for for making that call. I know how hard it is, especially when you get into a race like Chicago and you get in. You know you got that spot right before COVID.
Speaker 2:Yeah.
Speaker 1:And you know you were able to defer, but now you're just going to have to get another spot, or you know that's all no big deal. Just set different goals set a different goal and then get back to that race when it's time.
Speaker 2:Yeah.
Speaker 1:That said, you are very ready or it looks like you're on on the cusp of being very ready for the fall races coming up in our lineup. You've just updated the website.
Speaker 2:Our website is running drinknet and in that race section, like when you click on run at the top then, you get to see our updated calendar and we do have a disclaimer there about, you know, your being injured, my being injured, us needing to take care of family, and I think that runners are fantastic in our community, in the Runcation Nation Nation, and know and have supported us through all this, yes, and that's something that I think is worthy of really shouting all of you out for, and we're very appreciative of your continued support, knowing that this has been a bit of a challenging year and that you continue to support us.
Speaker 1:Our patrons on Patreon who continue to support us, our patrons on Patreon who continue to support us. You guys have no idea how helpful that really is in keeping, like you say in the intro, the lights on and the bandwidth flowing, and it's. You know this is a passion project. This is something that's you know one day will go global Sure, but you know this is probably not this year.
Speaker 2:I should not sound like I don't believe it can.
Speaker 1:She's trying to keep back some tears here, guys, because that doesn't make for great podcasting. So we're just saying we're very appreciative of all of you and all the support and we're going to continue to make the best possible podcast that we can.
Speaker 2:We love our Runcation Nation community.
Speaker 1:So check it out, runnydrinknet. The run section has the plan for the rest of 2024 and heading into 2025. Oh yeah, we do have some new stuff there which I'm excited about.
Speaker 2:And we're going to be highlighting in upcoming episodes too.
Speaker 1:Yes, so check that out.
Speaker 2:Like Ted Lasso says in that episode, where the hope that kills you is onward.
Speaker 1:He believes in belief.
Speaker 2:Onward, forward and, as Sam says, let's be a goldfish.
Speaker 1:This is going to be such a juxtaposition of episodes.
Speaker 2:Yeah.
Speaker 1:I love that and the positivity, and then later on I've got something that's the exact opposite of positivity, let's just yeah. In the meantime, let's get to some of the questions that people have sent in.
Speaker 2:All this talk of running has made us hungry.
Speaker 1:I'm wanting to talk about food.
Speaker 2:Yeah, and Tom from the Will Run For podcast crew yeah. And Tom from the We'll Run For podcast crew. We love their podcast. We do.
Speaker 2:They are consistent and regular and they're always highlighting people in the community with the Inside the Runner studio and we just we love it All of it and I think that, like Ghostbusters crosses the streams, we have some crossing of the community and Tom and that crew, when we put out the call for questions, they asked their community too and they dropped some questions in themselves. So Tom says what is the most uncommon food choice you've seen at a race. He didn't specify, like at an aid station. He didn't specify it was the after party or something like that. But yeah, so that was just the question as it was posted.
Speaker 1:Mm-hmm. So, what do you think?
Speaker 2:It's so hard to think of All right. Are you interpreting it as at an aid station?
Speaker 1:I mean you certainly could, and if we are, I would say the most uncommon thing I've ever seen at a race would have been at the Donna Marathon weekend.
Speaker 2:I think we're going to say the same thing.
Speaker 1:And it would have been vodka-soaked gummy bears.
Speaker 2:Oh, I was going to say that there were Kool-Aid-soaked pickles.
Speaker 1:That's also weird.
Speaker 2:And it was there.
Speaker 1:Yes.
Speaker 2:It was there. It was there in that, just before that big ocean front or oceanside neighborhood that is super big, that hires the DJ and all of that. Oh yeah, they have a station, they have a stop there where they have champagne mimosas. They have those, it's not official.
Speaker 1:No, this is the community. This is the community.
Speaker 2:The community and that neighborhood that has adopted the race and just embraces the runners and the cause.
Speaker 1:Right.
Speaker 2:So it has, they're Kool-Aid pickles. They were Kool-Aid pickles.
Speaker 1:It's a thing. It's not a thing for me, but it's a thing.
Speaker 2:I don't understand it, do you?
Speaker 1:I mean I get the pickles.
Speaker 2:I get the pickles, the pickle juice, all that. I don't know what the Kool-Aid has to.
Speaker 1:Sugar is my guess You're getting sugar and salt. I don't know.
Speaker 2:Whatever?
Speaker 1:That's one of those things. I put that right up there, although I'm more apt to try pickled pig's feet or have it. I've tried. I've eaten pickled pig's feet before.
Speaker 2:No.
Speaker 1:Yeah Now, or have it. I've tried. I've eaten pickled pig's feet before. Oh no, um, no, yeah, now, if we're talking about that, now if we're talking about like food, like a like after the race that we've seen and it's, it's uncommon but it's not bad. I just, I I don't know we were, we did, uh, gasparilla in tampa and after the gasparilla race they have, they had food out from the Columbia restaurant.
Speaker 2:Yeah.
Speaker 1:And I want to say that one of the dishes they had included seafood.
Speaker 2:Wasn't there paella out there? I think it was paella.
Speaker 1:It might have been paella.
Speaker 2:Yeah.
Speaker 1:That was a little odd for me.
Speaker 2:Yeah, because I'm not sure, like okay, didn't marco chesetto talk about eating seafood after a race, or somebody must have on our show that, that they, that they do that. But seafood has been kind of, and I did it after gasparilla the year that we were out there for dad's month-long treatment at moffitt. I sat there with Jojo and Susie and Christy and Greg and Dawn and Jessica and just every the whole, I think I I think I named everybody that was at there with me while you were taking care of dad, and I just had crab legs, I had king crab legs, just boom, boom, yeah, as opposed to race meal.
Speaker 1:But you elected that, but I elected that. This wasn't provided by the race.
Speaker 2:No, but the Columbia restaurant is magical and I think they are like the Gonsmart family and that's got so much history and it's an amazing restaurant. So if I'm going to trust anybody to have seafood after a race, it's going to be them.
Speaker 1:Oh yeah, I wasn't implying in any way that that that I was worried about being bad. It's just uncommon.
Speaker 2:It's literally uncommon.
Speaker 1:Paella, for me, is a dish that you that when you go and you order it, you give it 45 minutes because that's how long it's going to take, which is what the menu says at the Columbia. Even any restaurant that serves paella that doesn't give you that disclaimer, don't get it.
Speaker 2:Don't do it.
Speaker 1:Because they're not going to do it right. You're not going to have the crusty, hard bits of rice like you're supposed to have. You're not going to, it's not going to be right, yeah. So I think that's. Those are pretty uncommon. Yeah, now, this isn't uncommon. But Susie's asking spicy food the day or night before a race. I don't have. My stomach is pretty cast iron. Spicy food doesn't bother me, so I would say sure.
Speaker 2:Have we done it? Have we had like, maybe, a pasta with an arrabbiata like a spicy sauce? Have we done that? I can't remember, but I think the year that we went to Booyah at the gastropub. Yeah, we had.
Speaker 1:We had paella there.
Speaker 2:We had paella.
Speaker 1:And it's spicy, but it's not like hot. No, that has saffron, that has smoked paprika in the chorizo.
Speaker 2:Which is warm, yeah, and kind of spicy I mean it's very flavorful. Yeah.
Speaker 1:I'll very often do pasta, aglio e olio. Yeah, I very often do pasta, aglio e olio, yeah, and you could argue that that's spicy, because if you do it right, there's a lot of garlic and I smell like garlic for two days.
Speaker 2:Well, and the garlic has a bite to it if it's done right.
Speaker 1:Yeah.
Speaker 2:So it's almost like when you have raw garlic oh my.
Speaker 1:It burns yeah.
Speaker 2:Like oh my God, but yeah no, I can't remember a pre-race super spicy meal that I've had.
Speaker 1:I know that you've done like when we would go to California, we ended up having kind of a ritual where we'd go get buca di beppo.
Speaker 2:Yes.
Speaker 1:Which is not a sponsor of the show.
Speaker 2:It's just a good chain restaurant di beppo yes, which is not a sponsor of the show, it's just a Very good, good chain restaurant for solid pasta.
Speaker 1:Yeah, and I know you always will put a little bit of crushed red pepper and cheese and all that, so I don't think there's a particular avoidance of it.
Speaker 2:No, I can't tell you that I've had a pre-race meal that's like oh, let's get I don't know ghost pepper chicken wings yeah, no, exactly, but yeah, so would I. Would I? It's not necessarily off the table. I'm just worried about the potty stops during the race if I go super spicy, and that's the focus of the dish sure rather than you're just gonna be uncomfortable.
Speaker 1:It's not gonna make you go to the bathroom more a balance of you don't have a real sensitive stomach for that type of stuff either no, I do like good spice so not for the heat of it or the flavor of it.
Speaker 2:Exactly that's the key. So, um, don of Joyful. She on Instagram. John Broussard she likes the way I say her last name, so we'll just put that out there. What is your favorite after race meal? After race meal so tough Because we've had so many good ones.
Speaker 1:Well, I would say it's going to be something with a combination of carbs and protein.
Speaker 2:True, that's fair.
Speaker 1:I love a good burger, burger fries after a meal. I love good Mexican. If we're someplace where there's a good Mexican restaurant, again tortilla.
Speaker 2:Sobroso Protein, Sobroso that rice. There's good options, oh my God.
Speaker 1:Or Chilaquiles at Sobroso that you talked about. Yes, I think that's what I tend to gravitate towards.
Speaker 2:But we've also had very simplistic and delicious meals like a burger and fries at a hotel bar.
Speaker 1:Actually, yes, I'll tell you what. Nothing hits quite like a overpriced hotel bar burger after you've done 13.1 miles or you've done a race weekend where you've done a challenge and you're just like. I don't feel like driving anywhere.
Speaker 2:I'm going to sit here.
Speaker 1:Yeah.
Speaker 2:While I sit here stationary and not move and not even think about getting up after the meal is over. Yep, so yeah, I just. Mexican food is is often very comforting. Burgers often very comforting. Burgers, often very comforting.
Speaker 1:I think we're pretty consistent there.
Speaker 2:Yeah.
Speaker 1:Tom had another question, which he says have you observed any eating habits for pre and post-races that apply to most runners?
Speaker 2:Pasta, the traditional pasta.
Speaker 1:I think there's a lot either pasta or rice pre-race. I think there's a lot either pasta or rice pre-race. And then I think most runners that we talk to try to get some sort of a protein right after.
Speaker 2:I think that's smart, I think everyone's learning about post-race recovery and the importance of getting some good protein in you. But I think people will argue over the timing of the carb loading of the pasta or rice beforehand. A lot of people say, oh, the night before we're going to have big, you know, it's tradition. And some people will say, no, I got to have that for, like the-.
Speaker 2:Two days before, two days before, or you know, there's a lot of debate about that. I would really like to hear Carissa's take on it, yeah, or Fitz's take on it. Yeah, or Fitz's take on it.
Speaker 1:Yes, ladies, if you're listening, please send it to us info at runnydrinknet or come on the show. Yeah, we'd love to talk to you.
Speaker 2:Carissa Galloway About that. Carissa Galloway and Fitz Kohler our favorite race announcers, along with Rudy.
Speaker 1:She's also got her degree. So, she's not just a pretty face that talks Neither one of them are Exactly.
Speaker 2:Very knowledgeable and we would like to know what's the timing on that carb loading? You know? I just want to know that, as we leave the food portion of our questions, yes, and Susie has probably the most pressing question of the show. Very, important critical Coffee before a race Mission critical I mean yeah. Coffee before a race. Susie, yes, 1,000% 100,000 million ton percents.
Speaker 1:Listen, I've even tried to have it during the race. I've just figured out that I can't run and keep my coffee from spilling all over myself.
Speaker 2:Is there a coffee delivery vehicle during a race that can do that.
Speaker 1:Well, I've had the coffee flavored goose.
Speaker 2:I've had the caffeine infused gels those types of things, yeah.
Speaker 1:I have even. I took leave of my senses once and I put cold brew coffee in my running bladder. How did that work? I vibrated like a hummingbird on crack for the last like eight miles of my training run. It was horrible, Interesting. I do not recommend that.
Speaker 2:I don't remember you doing that.
Speaker 1:It wasn't pretty, at any rate, I mean the traditional coffee, legit coffee.
Speaker 2:I don't think you can take it on the run.
Speaker 1:I don't think it's. I think that if you have a stop on a race in a cold environment where you could stop and get a small cup of coffee or a small hot chocolate or something like that, like kind of like the water, like a water stop.
Speaker 2:Like a water stop. A coffee stop. Yes, is there a race where there's a coffee stop? I don't know, let us know.
Speaker 1:Oh, I'd love that. That would be great.
Speaker 2:Yeah.
Speaker 1:I have to imagine that at some oh you know what, it wasn't a coffee stop, but it was pre-race coffee and it was miles, for Moffitt and Duncan was out there with their station and that was fantastic and they they were doing. They were doing cold beverages and you could get hot coffee as well.
Speaker 2:Nice, yeah, okay, well, let us know. Susie also has an important question Favorite post-race adult beverage.
Speaker 1:You're going to go first or am I going first?
Speaker 2:You go first.
Speaker 1:For me if I'm having a post-race adult beverage, if it's been an especially hot, sweaty race, and I'll use Gasparilla as an example of that one. That's a very warm event.
Speaker 2:Getting a Even though it's February, but it's in Florida.
Speaker 1:February in Florida, it was 90 something degrees and I was in full pirate regalia. But um, getting a good, light, bready, carbonated beer afterwards for me is that's what I'm looking for. So something like, uh, if it's, if it's Fort Myers, brewing like a Fort Myers light, if it's um, oh gosh, um, cigar City, um, they have a number of of beers. I can't think of the one that the one that I'm thinking of off the top of my head. I cannot remember the name of it.
Speaker 2:I would like to say, since we're talking about Gasparilla, right, ulele, oh well, and I would like to say the Hydration Station Lager.
Speaker 1:And you were kind of reading my mind because I was going to say now, one of our favorite breweries that was there is in fact Ulele, and Tim was out there pouring Hydration Station at the end of the race last year.
Speaker 2:I think he was doing wedding beer.
Speaker 1:Mm-hmm.
Speaker 2:And we've had Hydration Station, or like, hey, if 8-1-Bay could be out there. Yeah, yeah, eight one Bay's got the lightning lager.
Speaker 1:lightning lager, that's another Tampa brewery there. But regardless of where we're at, I tend to gravitate towards something carbonated. It's going to keep my stomach stomach settled. Nothing super high ABV. I'm looking for something 4.7 to 5.2.
Speaker 2:Nothing syrupy I mean stouts and anything like that that's darker and syrupy. That has its place, got to give it time Now.
Speaker 1:well, I was going to say now, at the end of the 5K at Jeff's race up in Atlanta we used to go to Orpheus Brewing. Oh yeah, they were located right adjacent to the park. They specialized in barrel aged high, high abv beers, but they did have some offerings so you didn't have to jump into the deep end of the pool.
Speaker 2:And when it was in december, those were kind of warming and nice exactly so I would say, if it's, it depends on the weather in terms of the favorite post-race adult beverage, but I'll, more often than not, I would say a nice light carbonated bready brew is the way to go.
Speaker 1:Yeah.
Speaker 2:Yeah so.
Speaker 1:Dean sent us a question.
Speaker 2:The glutton for a hundred keys punishment Exactly Under a hundred miler.
Speaker 1:He says was there any eating establishment review that you did not want to broadcast or didn't broadcast because it was so totally bad? No names necessary. There are. There are gigabytes of of. There are so many of photos, video and just hundreds of dollars probably thousands of dollars spent because we've been doing this for so long at establishments where we go in to get something and we'll go.
Speaker 1:All right, that wasn't very good. Let's try this other thing and we'll try a couple of items from a menu that we're just you. You know, usually after the second one we're like we're done, that's it. But yeah, there there are. You would be shocked at how much goes into this, because our dedication has always been that we're not going to provide you negative reviews right what we're going to do instead is tell you where to go, not what not to get.
Speaker 2:Well, because we want to be as positive as we can. But we've had, I don't know, just.
Speaker 1:We've had places that absolutely should have knocked our socks off like should have been awesome. We get there, the space is beautiful, we're like this is going to be great, the concept is really good. And then you order food or beverage and it's just meh.
Speaker 2:Like there were, I don't know. I want to say there were these mushrooms. Like we went to this place, which is no longer in existence now I think it was proto footage for some proto episodes back in 2017. And we were just like, yeah, this is we. We. We expected this mushroom appetizer to be way more seasoned than it is than it is, and same with beers.
Speaker 1:We've gone to breweries and we've done a flight of beers and I it is rare for me to go. I didn't like a single beer in that flight.
Speaker 2:And yes, we have, we have. We've been with patrons we have at these places and John Schroeder, this, this isn't looking at you this and and it was like oh my God. So he I mean he, he specifically says eating establishment, but I think it's all any, any and all. So I would like to say, in terms of beverages, I'd be like you know, we were with John that one day we had the whole. I had a flight, you had a flight, he had a flight.
Speaker 1:We were like no, and this is the reason. No, we have had establishments give us a comp, sure, and we're always very good to tell you guys when that happens, right, we give us a comp, and we're always very good to tell you guys when that happens, right, we have had establishments give us a comp, but they still didn't make the show.
Speaker 2:That's happened. We're like well no.
Speaker 1:And we but. But typically we pay for our own meals.
Speaker 2:We pay for our own drinks, cause we don't want, I don't want to be beholden to anybody or have the, the appearance that we're beholden to anybody. Yeah, yeah. So I would say it's happened. We've had some beer flights where we've been disappointed. We've had some appetizers where we knew the seasoning wasn't there, so we just walked away.
Speaker 1:Cocktails that were just not good.
Speaker 2:Maybe too much going on, I don't know.
Speaker 1:And it's hard, you know, because you do a lot of research. What you guys don't understand is hours of research is done by this one over here. I just show up and carry the stuff. But she'll look into these places, she'll look at reviews.
Speaker 1:You do more than that and you have to rely on a lot of that out there and you hope that you, what you're seeing is is correct, and then you know, you, you gauge sort of all right, there seems to be some consistency with some of the talk here, but maybe the people who are going there consistently don't know what they're talking about. You know and you. I mean that doesn't always happen, but you know, our palettes are just different.
Speaker 2:Yeah, they're just different.
Speaker 1:So we, we, we try to be very selective. We hope that you guys think that we've been bringing you good options, recommendations. And recommendations, and you have definitely given us good recommendations.
Speaker 2:I'm like Tyler in Atlanta oh yeah, With the and where we were with Jojo and we had like the pre-race meal. Oh God, that was so good, Tyler.
Speaker 1:Yeah.
Speaker 2:We just, yeah, we have just, we've had moments, We've had moments and I'm like I'm so mad I can't get those calories back.
Speaker 1:That's true. There's a whole discussion about that. Like man, that wasn't worth eating.
Speaker 2:Why I know. I know yeah.
Speaker 1:Susie has a couple of general questions for us. Number one how are you? We're good, susie.
Speaker 2:Thank you. We're good, we're hanging in there like everybody, we're doing it and you are just killing it on your 50 states journey. By the way, so good to see you motivating and inspiring us from afar.
Speaker 1:She's also asking has anyone reached out to us about our car's extended warranty?
Speaker 2:Yes, yes, they have All the text messages. Phone calls all the time.
Speaker 1:Yes, and then finally she asks why did you start, or?
Speaker 2:decide to start the Run Eat Drink podcast. Why Well we were. We've told this story. We've told this story about being out there walking the dogs, thinking you know, we go to races. We started running well before the podcast and we meet people who tell us where to go, where to explore and indulge, what races to run. That might be really great and we said, well, we should, we should people ask us where to go, we should make. We should make a show where we talk about running and runcations.
Speaker 1:Yeah, because these are the kinds of conversations you strike up at expos and around the hotel when you're there on a race weekend and all that, and it's just. Wouldn't it be nice to kind of go to the race weekend with some things already in mind? It just kind of naturally evolved from that and the format kind of naturally evolved and boom, here we are.
Speaker 2:Here we are. Here we are and we hope to accomplish, explore and indulge when we're not broken very soon, suzy. And speaking of accomplishing, exploring and indulging, jojo, patron of the show, as is Susie and Dean and so many others who have submitted questions. Dawn, jojo, positively, polly. 1. When is the next Runcation meetup? Don't say Donna, because that's one and done for her, although it'll be every year for us. So if you want to know where to find us every February, it's Donna, you know. However, should I tease this? We've updated, you kind of teased this. We put the next Run-Cation meetup up on runeatdrinknet on the run page.
Speaker 1:Why don't we just leave it there, say, if you would like to know where the next Run-Cation Nation meetup is, go to runeatdrinknet. Click on the run tab at the top of the page and scroll down to see, because you just put it up today.
Speaker 2:And we might have upcoming episodes that will talk about highlight why we've selected this location.
Speaker 1:So that's going to do it for the question and answer period. Let's talk about food and drink here, because it's going to be we're going to have a slightly supersized episode.
Speaker 2:Oh, okay, we're just going to go for it. We'll just go for it. We're just going to go for it, okay.
Speaker 1:Because I think we have to talk about some food and drink, and I've been staring at this website while we're recording here the whole time. Are you hungry? I?
Speaker 2:am.
Speaker 1:You know, I got the opportunity this year to go to a pretty prestigious school for my work and it's a three-week stay at Boston University and it's hosted in the summer and getting the opportunity to go thoroughly explore the city over a span of three weeks really gave me an opportunity to try all sorts of fantastic food and drink.
Speaker 2:It looked great, not going to lie.
Speaker 1:From little mom and pop places in the North End, which is essentially Boston's Little Italy, to places down near Boston Harbor. I wanted to get a real sampling. And I think we generally avoid chains on the show because we want to feature so many mom and pops, but every now and then a chain jumps out at us because it's so good, so consistent or it's so famous, and in this case it's a little bit of both.
Speaker 2:Yeah.
Speaker 1:We had the opportunity or I had the opportunity to go with some classmates of mine to a restaurant that's right in the heart of Boston and it's owned by celebrity chef Gordon Ramsay, and it's Gordon Ramsay's Burger.
Speaker 2:Well, and they have. You know locations in Boston, vancouver, chicago.
Speaker 1:And Vegas.
Speaker 2:And apparently there's going to be another one in Vegas opening that's slated to open sometime in 2024. Mm-hmm, yeah, slated to open sometime in 2024.
Speaker 1:Yeah, Well, I mean, if you're not familiar with Gordon Ramsey, of course he's the celebrity chef who is most famous, I think, for the TV show Hell's Kitchen. He has done a variety of other TV shows. He's done some great documentary content. I know that he did a documentary on the problem of drug abuse in the service industry. That was actually a really good, just very instructional and kind of hard hitting. I was like wow, this is really really something.
Speaker 2:And he does social media just like beautiful. How to cook.
Speaker 1:He does he also. He has master classes that you can purchase.
Speaker 2:He also does some Not a sponsor of the show but no, but come on, master class, let's do this. Anyway.
Speaker 1:You know he's also the pitch man for Hexclad Cookware, so the guy gets around. I mean he's clearly doing okay, very successful. I'm very happy that the Run Eat Drink podcast is going to be able to put him over the top. So, gordon, you're welcome.
Speaker 2:He would not say that to us. What would he say to us? I don't know what he would say to us. What would he say to us?
Speaker 1:What would he say to us? I think I've got an idea of exactly what he would say to. Yeah, I think that's probably what he would say Okay all right, okay, so he is something else and he has a variety of restaurants that are out there, but his burger restaurant was something that me and my classmates wanted to try.
Speaker 2:And I sent you the photos.
Speaker 1:It's so funny because you know Boston is really, you know, kind of the birthplace of the American Revolution. This is, you know, like we're walking distance from the Freedom Trail and Paul Revere's house and you go into Gordon Ramsay's place and he's got a Union Jack light that stretches the entire length of the ceiling in this place, you know. So it's just this kind of weird juxtaposition of historical, you know, our kind of revolutionary spirit. And then you know the, the Englishman has his, has made his mark back in in Boston where it all started. But the place is fantastic. I mean, he, he really does a great job. The restaurant space itself is gorgeous.
Speaker 2:Yeah.
Speaker 1:Amy will have some photos of that in our social media feeds for everybody to see. But it's essentially burgers, dogs, fries, salads, a couple of desserts. They do some specials, but I wanted to. The place is called Chef Ramsay Burger.
Speaker 2:Yeah.
Speaker 1:And I wanted to get the burger. The place is called Chef Ramsay Burger. Yeah, and I wanted to get the burger. You know you don't go there.
Speaker 1:I mean you know they offer the chicken sandwich. You're not going to get the chicken sandwich at a burger spot. Then they've got things like the Hell's Kitchen Burger, which is what we're going to talk about, but they also do a traditional backyard burger which is more like what you might make at home American cheese, bibb, lettuce, tomato, red onion, bread and butter pickles. He has a blue cheeseburger with caramelized onions, crispy onion strings, blue cheese dressing and spicy aioli.
Speaker 2:Okay, but wait One caught your eye. Oh my God, Like I just want. Did anybody in your party get the brunch burger?
Speaker 1:No, they didn't.
Speaker 2:Well, that's wrong because it has American cheese, brown sugar bacon. Hello.
Speaker 1:Pig candy essentially.
Speaker 2:Yeah, caramelized onions, a hash brown patty Shut up Fried egg, as long as it's over easy so that it breaks in the yolk, oh, absolutely. And some kind of spicy aioli. But who cares about? I mean, I just want the whole thing.
Speaker 1:Right, oh my God, I totally get it. That is certainly tempting and they do give you the option. If you want to substitute a plant-based patty, you can do that. Of course they do have gluten-free options on the menu as well. Of course they do have gluten-free options on the menu as well. You know they did do truffle fries, which I did have you did.
Speaker 1:Fantastic. Yeah, Not too much of a mushroom-esque flavor. I think if you ever watch him on cooking shows, he is really adamant about chefs overusing that and overpowering it. I think that they've got their recipe dialed in very nicely.
Speaker 2:Less is more.
Speaker 1:Less is more. Subtract don't add Exactly, yeah, and they had a couple of hot dogs on the menu. There was one that I liked the look of which was the chipotle dog with cheddar, avocado, chipotle ketchup, Fresno chilies, jalapeno pepper relish.
Speaker 2:That sounds different.
Speaker 1:Yeah, that would have been really good.
Speaker 2:That sounds different, and did you have any starters, just the?
Speaker 1:no. No we didn't do anything, quite like that.
Speaker 2:Because the burgers look huge though.
Speaker 1:The burgers are huge. I want to say that these are probably a third of a pound or maybe a little bit more.
Speaker 2:I don't know it, just they look big, they look like if you walk away hungry.
Speaker 1:It's your fault, yeah, yeah. So I got the Hell's Kitchen burger, because, again, that's what he's famous for, you know that show and it had pepper jack cheese, applewood smoked bacon, very thick cut, sriracha aioli and a tomato jalapeno jam. Yum, and then topped with some mashed avocado.
Speaker 2:How can you? I mean tomato, jalapeno jam. Okay, so you have different spices and smoky flavors going on.
Speaker 1:Yeah, pepper jack cheese tends to not be super hot. You know it has a little bit of heat to it, but again it's a nice melty cheese which was great for the burger. I always get my burgers medium rare. They did a great job with the cook temperature, that's good to know because some places won't do cook temperature. Correct and they did a phenomenal job with that. The applewood smoked bacon that's probably my favorite kind of bacon.
Speaker 2:I love a good thick, crispy bacon that's like applewood.
Speaker 1:And theirs was crispy, the sriracha aioli that gives you another layer of spice. So you get a little bit of sweet, a little bit of tang from the aioli itself, with just a little bit of heat. The tomato jalapeno jam to me was more sweet than hot. Okay, I think you got a little bit of the waxiness, the waxy flavor of the jalapeno.
Speaker 2:Yeah.
Speaker 1:More so than heat, and the mashed avocado was just a really nice component to give you some fat and a little added moisture to the burger. On the whole, I think to counterbalance the heat, I would think the different yeah, I mean smokiness and and slight heat and and the, the smokiness of the bacon, the, the sweetness and the tang from the jalapeno jam and the sriracha aioli, and then a little bit of the tartness from the pepper jack cheese. And you have the creaminess of the avocado. It's that burger rocks.
Speaker 2:Yeah, it's so good and it was on a toasted sesame bun.
Speaker 1:Yes, black and white sesame seeds beautifully presented, they knocked it out of the park.
Speaker 2:White sesame seeds. Beautifully presented, but they knocked it out of the park. And was there enough? Or did you find that, as you consumed the burger, that the bun fell apart, or it was?
Speaker 1:like out of proportion. Yeah, no, no, they again their. Their menu is not very big and there's a reason they do. They have like six, eight burgers. Plus they do one special one called the Idiot Sandwich, which is kind of funny. It's based on that little sound clip that you guys just heard us play. That's a very famous meme, essentially or it's the Idiot Burger and that one. I almost got it, but I wanted to go with.
Speaker 2:It sounds amazing because it has, like the melty gruyere.
Speaker 1:Yeah, it's braised short rib is the meat of choice that they use for that one Gruyere cheese, cheddar, roasted mushrooms and a spicy tomato chutney. So they don't do a lot of different items. So that means that the ones that they do, they do really well.
Speaker 2:But I'm disappointed. I'm disappointed and I know you're going to say, oh, it's because I wasn't up there with you. Yes, but I'm disappointed. You didn't go for a sweet, just for me to get the Oreo creme brulee shake, which is an Oreo milkshake.
Speaker 1:I'm sure it was awful.
Speaker 2:An Oreo, milkshake, creme brulee, pudding and whipped cream. Wow, and hey, it's super healthy, vegetarian.
Speaker 1:It's vegetarian. That's good yeah.
Speaker 2:I'm going to tell you that looks amazing.
Speaker 1:Yeah, Now, okay, I'm interested that you picked that one instead of the cookie skillet, which is warm chocolate chip cookie, chocolate syrup, English toffee sauce and vanilla bean ice cream.
Speaker 2:Well, that would be for me, but I was thinking that you creme brulee and and Oreos. Yeah, and Oreos.
Speaker 1:Two of the best things ever made.
Speaker 2:Oreos for you is the thing.
Speaker 1:And again vegetarian.
Speaker 2:Yeah, so healthy, so yeah.
Speaker 1:Yeah, but this place I really couldn't recommend it enough If you're looking for something that you know is going to be good and consistent and they're going to present it in a place in a space that's beautiful, like this building is kind of reminiscent of the Flatiron Building in New York. It's on a corner. The shape of the building is neat. You can see out both sides. They had a really cool farmer's market going on outside when we arrived there Just tons of people coming and going. It was so neat. I would absolutely go back, or if I were traveling in one of the other cities where they have a location, I'd go, and I believe that they've done some menu customization depending on your location.
Speaker 2:Oh.
Speaker 1:That might be worth checking out. Like, if you go to Las Vegas, they have something called the 24-hour burger. They have the Lux Royale burger, which is a wacky beef patty. You know, you know, I would like to see the differences between the locations. You know, even you know, Chicago seems to have some stuff that is a little bit unique. Let's see. They've got something called social hour.
Speaker 2:What is Tony Rock? What is theseony rocker? What is these?
Speaker 1:are. These are drink these are happy or not happy, but they're. It's a special drink menu. They at the chicago location. Let's see how are the chicago dog. They do a chicago dog there, you, you know which of course they do, um, and you know their burgers. And let's see, do they have a specialty section? They have a two share section, which that seems, that seems like it's the same. So their specialty there is that in the hot dog section. That makes, that makes total sense.
Speaker 2:Yeah.
Speaker 1:So, I just it's good, I couldn't recommend it enough and I would do it again, and I'd also like to see the difference in locations in terms of the architecture and the decor. This fit in very nicely in that area of Boston, which is very old. The streets are very narrow. It just it worked.
Speaker 2:Yeah, yeah. Well, you'll have to take me there sometime.
Speaker 1:Check that out. You're going to have links in the show notes, uh-huh. Okay, that's the food for this week.
Speaker 2:But are you thirsty?
Speaker 1:Talking about good food always makes me thirsty, and again I was still in Boston and me and my roommates and classmates decided that we wanted to go get something that was unique to Boston.
Speaker 2:Not that Gordon Ramsay didn't have local beverages he did.
Speaker 1:I did have a beer from a local brewery while I was there. I discovered that brewery while I was in Boston and I actually had beers from Jack's Abbey Craft beers.
Speaker 2:Yeah, like a lager, craft lagers at several locations.
Speaker 1:I had different beers from them. Oh because this.
Speaker 2:Jack's like. The picture you have is Jack's Abbey Craft lager. Yeah, from the Celtics in honor of the Celtics. Yeah, there's a little team up there called the Boston Celtics. Oh no, they might play some kind of sports ball.
Speaker 1:They might have been going for the championship while I was there, I don't know. But that brewery, I had several of their beers while I was there and they were fantastic. I would like to try. I like to go to their brewery tap room and do a tasting, but since I didn't make it to Jack's Abbey, I was able to make it to this other little brewery.
Speaker 2:Oh, it's so small.
Speaker 1:Called Sam.
Speaker 2:Adams, I've never heard of it.
Speaker 1:And they have a wonderful brewery tour and tap room. You have to go and schedule it. You get your tickets in advance and you can pick. They have two options, like the regular tour and tasting, and then they have the tour with the after kind of an after party type thing. It was absolutely fantastic.
Speaker 2:Yeah.
Speaker 1:They've got a great history of the whole company, which actually didn't start in Boston. It started, I want to say, in Ohio and migrated to Boston. You'll learn about that on the tour they have a great tour with, I want to say I want to say it was either four or six tastings and then in the after party we did the extra special tour that had a couple of tastings.
Speaker 2:The extra special tour.
Speaker 1:Yeah, those tastings were powerful. Yeah, they had some higher ABV cask tastings down in this really cool room that we were in and our tour guide was phenomenal, just really good. And when you go to the tap room itself, they have just a lot of the stuff that you would normally get when you go to the store, because, chances are good, wherever you're at in the United States, you can get a pretty good selection of Sam Adams beers, of course, boston Lager being the one that keeps the lights on. But they have their seasonals like port rocker, october fest, summer ale, cherry wheat yeah, cold snap, you name it.
Speaker 1:They have just a ton that are available. They also have a particular beer they're locally, that's called brick red. That's only available in the city of boston, only at certain locations. Interesting, and I want to say that that was the, if I remember correctly. The story behind that was there were only certain locations that initially helped them get off the ground and they made that for them. If I'm remembering this right, they made that for them, if I'm remembering this right. They made it for them because they carried it in their brick and mortar stores, so they called it their brick red. But you can only get that in Boston. They don't bottle and export that or distribute it.
Speaker 2:We love a good red.
Speaker 1:And that one. We went to a couple of locations that were available.
Speaker 2:Was it Cheers? We've talked about Cheers. I want to say Cheers.
Speaker 1:No, it Cheers. We've talked about Cheers. Yeah, no, I want to say Cheers, no. No, they did have it, yes, but there were a couple of other locations that had it as well, and that one's very tasty. But while I was at the taproom I managed to record a little something to talk about a flight that I had.
Speaker 1:And we're going to play that for you now. Excellent, hey, runcation Nation. It's Dana from the Run Eat Drink podcast at runeatdrinknet. Welcome to this episode here, and I am coming to you live from the Sam Ewell Adams Boston Brewery. That's right, I'm at the mothership for all things, sam Adams, and I'm here in the tap room and I'm giving you a quick look at four of the beers that they have on tap here at the Sam Adams Boston Brewery.
Speaker 1:First and foremost, I want to say, if you get the opportunity, do the tour, do the tour, do the tour. It's absolutely fantastic and it's. There's a lot of history as well as some information about how beer gets made. It's absolutely worth the money. Do it, do it, do it. But I've done the tour, I've gone through. I want to talk to you about some of the beers that you can only get here. Okay, and those beers.
Speaker 1:First and foremost, I have the grand slam adams. This is their coles style beer. It is 4.5 percent abv and, as they describe it on their menu, it is a coles style ale that's meant for watching big swings. A brilliant straw color. This beer is brewed with noble hops that provide earthiness and light malts that gives notes of cereal and fresh baked bread. Well, let me tell you this is a beautiful, clear yellow brew. Not much on the nose at all, mmm. Light in body, light in body, immediately a mild bitterness that lingers on the back of the tongue, but you get a breadiness to it that is absolutely incredibly pleasant. That is a super drinkable hot weather beer. I I don't know that I could recommend it more.
Speaker 1:The second beer that I have is their Mexican Lager, and again, this is something you would never see in your grocer's case. A Mexican Lager brewed by Sam Adams. They write it up as a crisp, clean, sessionable lager, brewed with the addition of flaked maize for a light, smooth body with a hint of sweetness. Five percent abv. This is a slightly darker yellow but equally clear beer to that first grand slam. Okay, this has a little more of a corn finish to it, which makes total sense since they use flaked maize in the mash bill. Light carbonation, light body, super easy to drink. This is again another great hot weather beer. Mexican lager is that style. So that makes total sense to me. And Kolsch also. We've talked about Kolschs in the past on the show as being great beers for the pool, hot weather beers. Those are great, awesome.
Speaker 1:The third that I got while I'm here since I'm here in Boston, I mean when in Rome. Right, this is a beer that they market locally as a New England IPA. It clocks in at 5.5% ABV, 20 IBUs. The description is this hometown hazy hits with a big blend of juicy, citrus and tropical hop aromas. It's low on bitterness, smooth on the finish. Available this season at fenway park. I did not see it when I was there, but I don't doubt them. It's a hazy, light yellow color. The immediate flavor on the front is grapefruit, very citrusy, very mild. This is not a super hoppy IPA. So if you are new to IPAs or you don't like really hoppy IPAs, don't be afraid to give this one a shot. If you like juicier IPAs, if you like the citrus notes, you're going to like this beer. Absolutely fantastic.
Speaker 1:And last but not least, I had to get this one because I'm a fan of Jurassic Park. It's called Life Finds a Way and this is a Czech Pilsner, 4.8% ABV. They describe it as a collaboration with Redemption Rock Brewing from Worcester Mass. Life finds a way as a Czech-style pilsner featuring local malt from Valley Malt and Stone Path Malt, as well as tea maker hops from Four Star Farms. So let's see what we got here. This is almost an amber in color. It's a light amber in color, very clear light amber to dark golden. It's on that border, not much on the nose. There is a. There is an immediate hoppiness up front but but it quickly dissipates and you get this very toasted malt finish, which is so nice. That beer, I think, is my favorite of the four. Grand Slam Mexican Lager, wicked Fenway and Life Finds a Way, only to be found here at the Sam Adams Boston Brewery. Come check them out. More to come.
Speaker 2:Not going to say jealous, just going to say jealous.
Speaker 1:I'd go back there in a heartbeat.
Speaker 2:So what you're saying is you're going to take me there sometime. We'll find an excuse to go there, yeah.
Speaker 1:The. The nice thing about that location is it's a race. It's kind of in a like a a neighborhood. It's very quiet, the building looks very old. I love that, but you and the building is very old. But you can go there. You don't even have to do the tour. They've got the seating areas inside and outside and just go to the tap room.
Speaker 2:Nice yeah, love it.
Speaker 1:So absolutely cannot recommend it highly enough. Go check out Sam Adams, and I know a lot of the craft beer aficionados out there start to turn their nose up at it. Listen, I have to give credit where credit is due. Sam Adams we've talked about this before. Yes, they are a big, big producer, but they are one of the key breweries in the United States that really started the craft beer revolution and we got to give props to them for that. A lot of people get their entree into craft beer from trying beers like Sam Adams and yes, I know they spill more beer than some of these small breweries small craft breweries make in a year. I get it, but they're doing a phenomenal job and they're not a sponsor of the show.
Speaker 2:No, no, but we have had plenty of great beer from them, and for us, it's about what you can indulge in to celebrate your accomplishments.
Speaker 1:Exactly. So that is it for this week's episode of the podcast.
Speaker 2:Yeah, that's a wrap. It's. I would say it's a little bit supersized, because we, we, we kind of left the ask us anything out there for a couple of weeks and wanted you to soak that up and then you'll have maybe a laugh and some inspiration from this episode Exactly as well. In the meantime, don't forget that you know where to find us in February, which is Donna. The registration opened up in July and you can go to breastcancermarathoncom for registration details. You can do a 5k, there's an ultra, there's a half marathon, a full marathon. We talked a little bit about it in some of the answers to your questions, that it is just a phenomenal time.
Speaker 1:Check that out at breastcancermarathoncom. Details about our team will be out as soon as we register and get the team created.
Speaker 2:It's a great cause. It's something we're very passionate about. We are ambassadors for the Donna Marathon weekend and for the Donna Foundation and what it does to finish breast cancer.
Speaker 1:Breastcancermarathoncom. Link will be in the show notes. That is going to do it. Thank you for joining us in 2024 on your long run, your commute to work around the house or wherever you are.
Speaker 2:I'm your host, Amy.
Speaker 1:And I'm your co-host, Dana.
Speaker 2:Stay safe and well and we will accomplish, explore and indulge with you really soon.
