Settling the Amuse Bouche fiasco with the founder of Funky Buddha Brewery - Ryan Sentz - video Dailymotion

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The founder of Funky Buddha Brewery - Ryan Sentz - is called upon to clear up the “amuse bouche” fiasco from Friday's show.

Transcript

00:01Ryan Sents is the founder and owner of Funky Boot Up Brewery

00:06and a friend of ours.

00:07He's on the Toyota of Hollywood Hotline.

00:09So last week, and I know Ryan's heard it because I sent it to him.

00:13He's going sleeveless like a Solana.

00:16Yeah, totally understood, Ryan.

00:18Totally.

00:19Oh.

00:20Hey.

00:21Well, now you got to roll them down because Crowder just outdid you.

00:24Let's go.

00:25Come on, Ryan.

00:26Let's put a gun up.

00:27I'm popping out.

00:30So there he goes.

00:32His lights go off because he's got a motion sensor.

00:35No work goes on in his office.

00:37It's really remarkable.

00:39So last week, we're talking about Funky Buddha as we do.

00:42We always talk about the 5 o'clock Funky Buddha happy hour.

00:45And I start reading their summer beer pairing menu, which is this coming Friday.

00:53And Chef Jeff does an amazing job and I say it.

00:56But so I start going over it.

00:58So there's a first course, a second course, a third course, a fourth course, but before

01:03it all is something called an amuse bush.

01:07And I have never seen this before.

01:10And it's spelled A-M-U-S-E-B-O-U-C-H-E.

01:17So like amuse-boucher or something.

01:20But, you know, again, and it's, you know, we, I always, you know, give you the, the preface

01:25that we love Funky Buddha and they do great food, but they do have a propensity to get

01:30cutesy.

01:30And I, I just don't know about a brewery having an amuse-y-bouchy and no one really

01:40knows what that is.

01:41So first of all, can you, we definitely don't have an amuse-y-bouchy, but go ahead.

01:45Can you tell us how to properly pronounce it?

01:48First of all, because I remember we were talking about the, uh, the nachos you were going to

01:53make and it was going to have duck confit.

01:55And then you were like, it's confit.

01:57Um, so I, I would like the proper pronunciation of the amuse-bouch.

02:03The second one you're killing.

02:05So the, I'm not even a hundred percent positive.

02:08It's either amuse or amuse.

02:10And then it's bouch.

02:12Amuse or amuse-bouch.

02:14Amuse-bouch.

02:14So you don't even know.

02:16Well, it's one of those two, but definitely bouch.

02:18It's not boucher.

02:19It's not boucher.

02:19But in other words, did you sign off on having this on the menu?

02:23It's not that cutesy.

02:24It's a pretty normal thing in food.

02:26I don't even know what the word is.

02:27You didn't know what a lychee was.

02:29Or a lychee.

02:30I'm getting there.

02:32Get there.

02:33There's several, there's several things that I was unaware of.

02:37Lentils.

02:38Amuse.

02:40Lychee's.

02:42Uh, what was the other one that I, that I just saw?

02:44I had just mentioned.

02:45Oh, the choclo.

02:47You have choclo in your amuse-bouch.

02:49Now, what is that?

02:51I don't know.

02:52And I think that's, I think that's forgivable to not know a, a certain type of corn made

02:57in Peru or, or Ecuador, wherever it's pumped, but, but not knowing what a lychee is.

03:03Honestly, it blew my mind.

03:05Like I, I was, I was laughing.

03:07Yeah.

03:08I kind of, it makes me feel better about you not understanding amuse-bouch because I'm like,

03:12you've never been anywhere that has anything other than like, what, just meat and cheese?

03:17No, but I've seen lychee's all over the place.

03:20I just never knew what they were.

03:23You didn't know how to say them either.

03:25Are you sure?

03:26Well, because here's my, my problem with the lychee.

03:28Yeah.

03:28It's L-Y-C-H-E-E.

03:31So they are determining that chi is spelled C-H-E-E at the end.

03:37The E sound comes from the E-E.

03:39So early in, earlier in the word to have a Y, I would assume that that's a different pronunciation

03:46because if they wanted lychee, you would spell it L-E-E-C-H-E-E, but they spell it L-Y-C-H-E-E.

03:54So that's lychee in my book.

03:56So you're, so by that, by that you are Mark Hotchman.

04:01Um, no.

04:04C-H doesn't, how many C-H makes a K sound normally?

04:08This has nothing to do with, well, so it's leaky?

04:12What?

04:12Well, it doesn't, it's Hotchman.

04:14It doesn't matter.

04:15It's, there's different styles.

04:17You know, you know how to pronounce a pokey bowl?

04:19Is it pokey or pokey?

04:22It's pokey.

04:23Pokey.

04:24That's what I thought.

04:24I think, now you have me second guessing.

04:26I've always said pokey.

04:27Yeah, pokey bowl.

04:28We have good lychee Martinez.

04:31They're the best.

04:32So, but here's my question.

04:35Why not say appetizer course or call that the first course?

04:41I, I, I don't understand why.

04:44I think when you have a menu this good, it's okay to have liberties and, and, and it's a

04:49normal, I think it's, I used to watch a lot of cooking shows.

04:51I don't watch TV at all anymore, but I think amuse-bouche is a pretty normal thing in cuisine.

04:56It's not that crazy.

04:58It's just, you're not used to getting anything that doesn't have a drive-thru.

05:01I'm sure it's normal in some cuisine, but I don't think at micro breweries, right?

05:07Are you a micro brewery?

05:09I don't know.

05:10No, not with that money.

05:12I think you might be right, Channing.

05:18I think we crossed over a threshold.

05:22Oh, no.

05:24Okay.

05:25Right.

05:25I told him when your IPA is hop gun or chant, or you have to do, you do y'all do more verbiage

05:33for your stuff.

05:34And now with the food, you can't just say hot wing.

05:36You can't just say, oh, martini.

05:40Well, you could.

05:41Like, there could be less people at the taproom in Oakland Park if they had appetizer course

05:47instead of amuse-bouche.

05:49Well, it's like saying, like, we have on here drizzled with blah, blah, blah.

05:52We could say also dripped on, and that doesn't sound really as good, does it?

05:55No, but drizzles.

05:57Here's a baked potato with dripped on butter.

05:59You couldn't just say baked potato and butter.

06:03You don't have to say drizzled.

06:05I mean, it doesn't.

06:06And I mean, I would probably question whether it was really drizzled or not.

06:12What is drizzled?

06:14Isn't it just dripped on, but nicer?

06:15My point is just cutesy for the sake of being cutesy.

06:18But here's the menu.

06:19I think this is fantastic.

06:20The amuse-bouche is corvina ceviche with coconut milk, sweet potato, red onion, choclo, and cilantro.

06:31Do you know what it's paired with?

06:33No idea.

06:35Really?

06:35I have it right next to me.

06:36No, no, no.

06:37Don't look.

06:38I want to quiz you on your own.

06:39What would you pair it with?

06:43Oh, man.

06:46I don't know.

06:46What did they do in IPA?

06:47Loco, local, hazy IPA.

06:52I don't even know we had a beer called Loco, Loco, hazy IPA, but that's good.

06:57It might be a first time.

06:58Maybe it's good.

06:59It's probably delicious.

07:02The first order is beer braised beef short rib empanada and sweet plantain with cilantro lime drizzle and guajillo pepper sauce.

07:14Ooh.

07:15What would you pair that with?

07:18So they could have either went porter on this one, maybe, because of the meat, or maybe, like, something with a little spice.

07:25I'm trying to think of what hot beers we have.

07:27Either of those two, right?

07:28Bob's Backyard.

07:30Oh, there we go.

07:30Yeah, that's perfect.

07:31It's a mango habanero beer.

07:33Oh, okay.

07:34Nailed it.

07:35Mango habanero.

07:36When did that come out?

07:37They didn't know for that to me last time.

07:39Backyard.

07:40That we've been doing forever.

07:41We just put it on maybe once a year, but I love it.

07:44I love that beer.

07:45That I know.

07:46That beer I know.

07:48Second course.

07:49Locally sourced baby arugula with shaved prosciutto, lycheese, shaved Parmesan cheese, and orange blossom honey balsamic vinaigrette.

08:02This sounds like a fantastic dinner that Chef Jeff has put together.

08:10I love the dinners he does.

08:12I really do.

08:12I swear it's one of my favorite things that we do.

08:15Is this the first time, though, that you've called the first course the amuse-bouche?

08:20I think it might be.

08:21I'm probably the last.

08:24It's probably why sales are low.

08:26No one knows what they're getting with the amuse-bouche.

08:28I like the amuse-bouche.

08:35Yeah.

08:35All right.

08:36Settle down.

08:40Get me cursing.

08:42You know what's paired with that second course, Brian?

08:46And that bothers me, too.

08:47It's the second course, but we're on meal number three.

08:50That's my bouchouche.

08:52I get it, but I think that's the whole point of the amuse-bouche.

08:55It's like a one-bite thing.

08:57It's not a meal.

08:57It still bothers me.

08:58I don't know.

08:59What'd they do with that one?

09:00Like a lager?

09:02Lemon colch shandy.

09:05Close.

09:06Colch is close, but lemon, interesting.

09:08That'd be fun.

09:09Third course.

09:10Seared yellowtail snapper with mango butter.

09:14Sounds so good.

09:15Served with coconut, cilantro, jasmine rice, avocado, my favorite, and sweet local yellow corn.

09:23Now, I have a problem with that.

09:25Why do people have the need to point out it's local corn?

09:29If I'm in already, like, am I, like, if I'm on the fence, you think I'm going, well, they do have the third course with local corn.

09:37So, I'm in.

09:38I think it dresses it up.

09:40I think it's ridiculous, too, if I'm being honest.

09:42I think, but I think it dresses it up a little bit.

09:43It sounds better.

09:44It's like, oh, local.

09:45They're going to a farm, and they're getting this.

09:46I don't know.

09:47Chef's driving down the street and getting at the flea market, or maybe it's local because he gets it at Publix.

09:52Publix and Publix.

09:53Yeah, Publix is local.

09:56I don't know.

09:56You're supporting your community.

09:58Yeah.

09:59That's what I meant to say.

10:00The corn community.

10:01Yeah.

10:02Supporting the corn community.

10:03And that's paired with Miami Vice.

10:07Okay.

10:08It's 12% alcohol.

10:09Wow.

10:09Yeah, that's a big one.

10:10That's a rum-barreled age, like, pina colada with strawberries.

10:13It's good.

10:14And the fourth course, key lime tart with dulce de leche ice cream.

10:20So, I can guess the pairing on that one's got to be key lime beer, right?

10:23Yes.

10:24Okay.

10:25Thank God.

10:26We.

10:27We pairing?

10:29There it is.

10:30Very obvious.

10:30So, what have we covered?

10:31First of all, the beer pairing dinner is this Friday.

10:34You can go to funkybuddha.com.

10:35Are there tickets still available?

10:36Do you know?

10:38Don't comment.

10:39My light is out.

10:40It just went off.

10:42The tickets are still available.

10:44Yes.

10:44Yeah.

10:45We have a few left.

10:46What is it?

10:47Are you sticking around Friday for the dinner?

10:50I think so.

10:51I'd like to.

10:51I'd go to all the dinners, but it's kind of a crazy weekend for me.

10:54So, packed with a lot of stuff.

10:56But, yeah, I'd like to be there.

10:57I don't want to say for sure.

10:59And Lori was very interested.

11:00So, we were.

11:01I'll go with Lori.

11:02Right.

11:02Yeah.

11:03I'll take Lori.

11:05Yeah.

11:06You have an amused bush in your arsenal?

11:11I'll amuse a bush.

11:17That's your fault.

11:18That is your fault.

11:19Oh, no.

11:19You didn't have to take it.

11:20That is your fault.

11:22I am going to take that 1,000 out of 1,000 times.

11:25You didn't have.

11:28Man, after my own heart.

11:29That was normally on the night.

11:31That was delightful.

11:32Brian said from Funky Buddha Brewery in Oakland Park.

11:36Go fix your light in your office.

11:38Perfect.

11:38I just saved six cents.

11:40Tell Chef Jeff that we are impressed with the menu, but a little cutesy on the amuse-bouche

11:47and the local corn.

11:49Local corn.

11:50Got it.

11:50No more local corn.

11:51Outsource the corn.

11:52And what's the other corn thing?

11:53What's that other corn thing called?

11:55Choclo.

11:56Choclo.

11:57Choclo.

11:57Can't he just say corn?

12:00Orange Choclo is like the guy.

12:02Never mind.

12:03I'm not going to say it because I might be wrong, but I feel like it'll sound racist.

12:07The big corns.

12:09The big.

12:10Is that what it is?

12:10Hominy Grits.

12:11That's right.

12:11Yeah.

12:12Hominy Grits.

12:13Giant local Omnis.

12:16All right.

12:18Friday night.

12:19Very big night at Funky Buddha.

12:22You think the Dolphins are going to have a great season?

12:23I bet the over.

12:26Did you?

12:27Yeah.

12:27It was eight and a half.

12:28I think.

12:29I think.

12:30I like it.

12:31I mean.

12:33If Tua stays healthy all year, I think they're going to surprise people.

12:37That's a major.

12:39Exactly what I think.

12:41Yeah.

12:42You're going to watch Happy Gilmore 2?

12:44I am.

12:45It's coming out in a couple days, right?

12:46Yeah.

12:47That's where Crowder's up in New York right now to promote it for Netflix.

12:50Yeah.

12:50Premier.

12:51New York premieres tonight.

12:52I saw that on the Pivot.

12:55And the Squid Games too, right?

12:57Does that come out?

12:59The new season?

13:00It's out already, isn't it?

13:01You telling me?

13:02No.

13:02They're going to do another one?

13:04456.

13:04Better not take his ass back to that damn island.

13:07Oh, he's back.

13:08He's back.

13:09I like Stranger Things.

13:10We're having a watch party at Ryan's house.

13:12Me, Matt, Chappelle, Ryan.

13:14We're going to watch the new final season of Stranger Things together.

13:17We are.

13:18We're going to have cotton candy.

13:19And we're going to dress up like 14-year-olds and watch Stranger Things.

13:24The whole season?

13:26I don't know.

13:27Oh, I would love to do the whole season dressed up.

13:29But I think we're just doing a first episode at my place.

13:31I was like, wait.

13:33If Hawk's on the love seat, get on the couch.

13:35If he's on the couch, get on the love seat.

13:35Well, I'm bringing the amuse bouche.

13:37So, leave this one to me.

13:44You see how you feel about me after Friday night's date with Laurie, and then you come

13:48talk to me about that.

13:49Fair enough.

13:50I know I'm in line for a good settlement.

13:52That's all I know.

13:55Sell a bunch of those amused bouches, man.

13:58You go right in my pocket.

14:01All right, Ryan.

14:02We'll see you.

14:02See you guys.

14:03See you guys.

Settling the Amuse Bouche fiasco with the founder of Funky Buddha Brewery - Ryan Sentz

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