- 2 days ago
Bill Oakley, a former Simpsons writer turned “professional food enthusiast,” spotlights the hidden gems of American regional cuisine. From rabbit in Arkansas to hot sauce in Portland, he uses humor and storytelling to connect beloved regional brands with a wider audience.
Watch now to learn about his hunt for regional flavors, the stories behind unexpected finds, and why he keeps shining a spotlight on small producers.
Sponsored by:
• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
Watch now to learn about his hunt for regional flavors, the stories behind unexpected finds, and why he keeps shining a spotlight on small producers.
Sponsored by:
• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
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NewsTranscript
00:00That's not spicy.
00:06No, that is spicy.
00:06I have a hotter sauce that they have here.
00:09Three or four levels that are hotter, right?
00:11I'm so weak.
00:12I'm sorry.
00:12I'm sorry.
00:13I'm so weak.
00:23Welcome to Restaurant Influencers presented by Entrepreneur.
00:26I'm your host, Sean Walchup.
00:27We're at the National Restaurant Association Show 2025.
00:31I'm with That Bill Oakley.
00:33It wouldn't be a show if I didn't find my friend, Bill Oakley.
00:36Welcome back.
00:38It's a pleasure to be here with you again, Sean.
00:40So the coolest part about today's episode, this is a storytelling podcast.
00:44We go all over the country, all over the world.
00:47That Bill Oakley, we did last year.
00:49Bill, tell us what is the thing that we need to see today?
00:53Today, what I wanted to do is take you on a little tour of some of our states.
00:58Some of the special food items you can only get in certain regions.
01:01There's a whole block of them over there in the back.
01:04And that's kind of my specialty these days is American regional food items.
01:07And I want to show you some.
01:08Well, we're going to go check out what Bill recommends here at the show.
01:12Let's go.
01:12Come on.
01:13I couldn't be more excited.
01:18A taste of 50 states at the National Restaurant Show.
01:22I've been coming for four years.
01:23I haven't even made it to this site.
01:24It's not even really 50 states.
01:25What?
01:26It's more like 18.
01:27And some states think they're too good to be here.
01:29Come on.
01:29So I won't say what states those are, but you can use process of elimination to figure them out.
01:34A lot of states have small makers.
01:36This is my favorite part of the show, honestly, because it's all regional foods.
01:40And it's often very small makers that you wouldn't have heard about otherwise that deserve your attention.
01:45Okay.
01:45Well, if you're a state that isn't here, maybe you guys should be here so that someone like Bill Oakley can try your food.
01:50But let's go see what they got.
01:52Okay.
01:52So one of the most remarkable things about the National Restaurant Show is just how many free samples of food you can try.
01:57And I probably had at least 200 in the past 24 hours.
02:00But the one that surprised me and delighted me the most was rabbit here from Natural State Rabbit in the Arkansas section of the Taste of the States.
02:09So are you from Arkansas?
02:11I am.
02:11Do you have a lot of rabbits?
02:13I think I've only had a rabbit once in my life prior to this.
02:16And I was delighted by what you created yesterday.
02:19I wanted to come back and bring the crew here to give it a try and talk to you about it.
02:23Yeah.
02:23So I know you probably had rabbit when you were younger or something like that.
02:27It was hunted.
02:28It was probably maybe a little bit tough.
02:30Tasted gamey, what everybody says.
02:32It's gamey.
02:34So Natural State Rabbit, it is farm-raised.
02:37It's farm-raised rabbit, and it's not going to have that same gamey flavor that people think it's going to have.
02:43It didn't have a gamey flavor at all.
02:44No, it's very neutral.
02:45It had a richer chicken flavor.
02:48Yes.
02:48Yes, absolutely.
02:49Absolutely.
02:50A lot of people have said, we get a lot of chefs that are like, it's a better chicken.
02:53Yes.
02:53That's really what it comes down to.
02:54I completely agree.
02:55But, yeah, it takes on, really, it takes on any flavor profile that you want to cook with it, too.
03:01Amazing protein.
03:02I would love to prepare some for you and the crew.
03:05That would be amazing.
03:06Yeah.
03:06Do you know who this is?
03:07I don't.
03:08This is Bill Oakley.
03:09He is one of the famous writers of The Simpsons.
03:12So, Bill, when you were a writer, would you incorporate rabbit into your writing?
03:18Well, back then, probably only in a scary way.
03:21Only in a scary way.
03:22Rabbits are cute, you know, when you don't think about, you don't want to think about that when you're eating.
03:25You're going to have, like, a bloodthirsty rabbit?
03:27Yes, that would be a little bit better.
03:29As I'm sure you know, in the Lisa the Vegetarian episode, there was a whole thing about the cute lamb that Lisa didn't want to eat.
03:34Probably could have easily just, just have been a rabbit.
03:37Could have easily been a rabbit.
03:38That's why we call them rabbits rather than bunnies, because that makes it sound too cute, right?
03:41That's right.
03:42Anyway, I want to see what you have.
03:44I want to try it again.
03:45Yeah.
03:45And I want Sean to try it.
03:46Absolutely.
03:47Let's go.
03:47Yeah.
03:48Try it out.
03:48Let's go.
03:48What we did was we took deboned thighs, leg meat from rabbit, right?
03:54Just deboned it.
03:55And I did what's called a process called sous vide.
03:58And I cooked the sous vide.
04:00It was 145 degrees for three hours.
04:02I was able to bring it to the shell, frozen.
04:04I cut it up into different portions.
04:05And I was able to put it into an application, which this one right here is like a mandarin ginger glaze.
04:14Oh, wow.
04:16And then I'll put a little bit of fried garlic with some olive oil and sea salt.
04:21And then we'll just hit it with a little bit of black and white sesame for a little bit of color, but also flavor and texture.
04:27Right.
04:28So you've got to taste it first.
04:30Fantastic.
04:30Okay.
04:30Let me get that.
04:31That's why you come to the national restaurant shows.
04:33This wasn't on my bingo card.
04:35Totally.
04:35I knew I was going to be doing a lot of podcasts, a lot of videos.
04:38I didn't know I was going to be having rabbit from Arkansas.
04:41Yeah.
04:42I can't wait to see your reaction, my man.
04:49And there's yours, sir.
04:50Once again.
04:52Yeah, absolutely.
04:53So what do you think, boss?
04:54It's really good.
04:56Oh, my God.
04:56It's really good.
04:57It smells so good, too.
04:57Yeah, no, it's really good.
04:59Awesome.
05:00Wow.
05:01Yeah.
05:02People get scared of it, but it's delicious meat.
05:04There's no one's palate I trust more than Bill Oakley.
05:07Yeah.
05:09I do.
05:09I practice that.
05:10I work at it.
05:10Like I said, I probably had 175 samples or more in the past 24 hours, but this is the one that's stuck in my head.
05:17And I wanted to bring it back.
05:18Even though you're way back here in the remotest part of the whole convention, it was definitely worth, very, very much worth it.
05:25And you're really doing a great job preparing this.
05:29Yeah.
05:30And what's cool is we've been able to play around a little bit.
05:33We've got some of our brothers and sisters around us.
05:35We've been playing with Delo Rice.
05:36Yeah, I took Delo Rice and we made some recipes.
05:39I brought induction so we could play around.
05:41I've been using fire and smoke.
05:43They're, you know, some of their seasonings and amazing.
05:45Yeah.
05:46You know what?
05:46Why not help each other?
05:47I love it.
05:48It's food.
05:48Collaboration, right?
05:49It's all ships.
05:49Yeah.
05:50Yeah.
05:50This is so good.
05:51It's really good.
05:52I never thought I would be, now, can I buy your rabbit?
05:55Yeah, absolutely.
05:55As a consumer.
05:57Can I buy it?
05:57Oh, as a consumer.
05:58Yeah, absolutely.
05:59We actually have a sell sheet right up front that shows you all the different cuts and how
06:03you can order it.
06:04You can order a rabbit, a case of rabbit, several cases, or a pallet of rabbit.
06:08Do you distribute through restaurants?
06:10We do.
06:11Yeah.
06:11So we have a few distributors.
06:13And that's kind of the reason we're here is we're, you know, we're from Arkansas.
06:17We're rebranding the Natural State Rabbit.
06:19It was previously known as Pell Freeze, which has been in business since 1911.
06:22And what we're trying to do is really make a little bit more awareness, some of those
06:26restauranteurs, because it's a niche product, right?
06:28You know, we're not trying to get it on a QSR menu.
06:30You know, we don't need a rabbit burger or pulled pork rabbit, you know, or a pulled
06:33rabbit.
06:34Although that would be good.
06:35It was.
06:35I did pull rabbit barbecue earlier.
06:38It was badass.
06:39Amazing.
06:40So, yeah, we're trying to get in touch with some distributors that we can get a little
06:45bit more breadth out there as well.
06:48Yeah.
06:49All right.
06:49Well, congratulations.
06:50Thank you so much.
06:51It's a big deal.
06:51No, that's the big deal.
06:53It really set off a light in my head that I shouldn't be getting more rabbit all the
06:56time, and I don't know what I've been missing for the past 50 years.
06:58That's awesome.
06:59All right.
06:59You rock.
07:00Thanks, brother.
07:00Appreciate it, man.
07:02All right.
07:03Okay, we're now in Taste of the States.
07:05We're now in the Oregon State section, and I'm from Portland, Oregon, so I wanted to bring
07:09Sean to a couple of my favorite local items.
07:11First of all, I'm sure many of you have already heard of this sauce, Secret Aardvark Hot Sauce.
07:18That is a terrific hot sauce that comes from Portland.
07:21It's a local specialty, and it's so famous in the Pacific Northwest that it's Heinz Ketchup
07:26level famous.
07:27I'm surprised that people haven't heard of it when I go to other regions, but you can
07:29find it in specialty food stores all over the country.
07:32The thing about this sauce, it's not just like a hot sauce like Tabasco that you use a couple
07:35drops.
07:36You use a large amount of it.
07:37It's like a marinade, and you can use it on all sorts of stuff.
07:40I, in particular, I like to mix it with mayonnaise and dip pretzels in it.
07:44They also have like seven different kinds.
07:46They have like a reaper kind that is extremely, it's the hottest sauce, and it's still delicious
07:51that I've been able to tolerate.
07:53And they have a whole bunch of other, they have a serrano sauce, they have a jerk sauce,
07:57and they're all excellent.
07:58So I thought I'd bring you over here and give it a try.
08:00Should I try it?
08:02Well, can you try hot sauces?
08:04I mean, not really, no.
08:06What if we give you the, this is the, this is the one.
08:08Give me like the gringo sauce.
08:10How about just a little bit of the normal sauce?
08:12Okay, a little bit of the normal sauce.
08:13I'll try that.
08:14Can we have, can we just give Sean a little bit of the normal sauce?
08:17I don't think he's ready for the reaper sauce.
08:18I'm not ready for the reaper sauce.
08:20But what you will find, okay.
08:26So this sauce is not just, it's not just like peppers in some sort of vinegar.
08:32It's a whole blend of like spices and so forth that you could use as a marinade or in any
08:37different way, but it's really flavorful.
08:39Okay.
08:39Give me a try.
08:45That's not spicy?
08:46No, that is spicy.
08:48It's not, it's not as spicy as they go.
08:50It is good.
08:50There's probably at least three levels of a hotter sauce that they have here.
08:54Three levels hotter?
08:55Yeah, you have three or four levels that are hotter, right?
08:57I'm so weak.
08:58I'm so sad.
08:59This one.
09:00Yes.
09:01Okay.
09:01See, I'm sorry.
09:02I'll keep talking then.
09:04Okay.
09:04So these are the hotter ones.
09:05There's the red scorpion sauce.
09:06Actually, it's really, it's really flavorful.
09:07And the aardvark reaper.
09:08Now this is made with the Carolina reaper peppers and it is astonishingly hot, but still delicious.
09:13I've, of all the sauces I've ever had, it's the hottest one that is still very flavorful
09:18and enjoyable.
09:19You don't want to try this.
09:20Maybe next year.
09:20Okay.
09:21All right.
09:21Next year.
09:21I'll try.
09:22I'll work on it this year.
09:24Okay.
09:24Well, that's it.
09:25I thought everybody should see this.
09:26And definitely, if you like this, you know, they did a collaboration with Taco Bell just
09:29last year and they're definitely raising their level of prominence nationally.
09:33So always be on the lookout for Secret Aardvark Sauce.
09:36Secret Aardvark Sauce.
09:37There it is.
09:37Did you know that Toast powers over 140,000 restaurants across the United States, Canada,
09:43and UK?
09:45It's an incredible company.
09:46I'm on the Toast customer advisory board.
09:48They are proud sponsors of this show, Restaurant Influencers.
09:51We couldn't do it without their support.
09:53They power our barbecue restaurants in San Diego.
09:56If you have questions about Toast, if you're thinking about bringing Toast on to be your
10:01primary technology partner at your restaurants, please reach out to me.
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10:08You can reach me at Sean P. Welchef on Instagram.
10:12Once again, thank you to Toast for believing in the power of technology, the power of storytelling,
10:17the power of hospitality.
10:19Back to the show.
10:19Okay, we're in the New York State section now, at one of my favorite booths.
10:24Every time I come here, I want to try these, I want to come back as many times as I can
10:29diplomatically get away with.
10:30They have six different varieties of these Crunch Rolls.
10:33I believe they're called Crunch Roll Bites.
10:35And they're almost like enormous mozzarella sticks with different fillings.
10:39This one has cream cheese and banana pepper, and it's my favorite.
10:42This one's steak and cheese, and I'm going to try it for the first time.
10:45Wow.
10:49They're so exceptionally crunchy.
10:53It's really good.
10:54I know.
10:55This is one of my favorite things to get here.
10:59Wow.
11:02Wow.
11:03This is another example of a thing that I'm surprised is not more famous, and it's not
11:08sold everywhere, because it's really good.
11:10It's really good.
11:11And there's so many different great flavors, too.
11:13We can't buy them all probably.
11:14Maybe we can get away with trying them all, but we're probably enough for now.
11:17Well done, Buffalo, New York.
11:19Yeah.
11:19Crunch Factory.
11:21Seriously, find the Crunch Factory.
11:23We're in the New York section of Taste of the States, and I found one of my favorite
11:27regional items, which is this Salamides.
11:31Salamides?
11:31Salamides.
11:32Salamides Speedy Sauce.
11:33Now, the Speedy is a regional specialty, which is, as you know, my forte.
11:38You're the best.
11:39Binghamton, New York.
11:40And it's a sandwich that has sort of a roasted, marinated chicken, correct?
11:44You can use any meat.
11:46It's an Italian-based marinade.
11:48Yes.
11:48There's no sugars.
11:50There's just pure oil, vinegar, and spices.
11:54And is it, would it be close to Italian dressing, would you say?
11:58Yes, but a little more intensity.
12:00Every bottle that we make is a batch in its own.
12:03In other words, everything goes in separately.
12:05The spices go, the herbs, the vinegar, and the oil.
12:08And you make a variety of different sauces.
12:10This is the standard one, right?
12:11Yes.
12:12What are the other ones?
12:12We make the Cornell Chicken Barbecue Sauce, which is a pasteurized egg vinegar base.
12:18And that turns chicken into a golden color.
12:21And that's also well-known in upstate New York.
12:23Now, tell us, for people who've never heard of Speedy's, which is most people,
12:27just tell us in, like, two sentences what they are.
12:31Skewered, roasted meat that has a very, very savory marinade.
12:37It soaks into the meat, cubes.
12:39It can be lamb, beef, anything you want.
12:42Bottom line, it's like a shish kebab, Italian style.
12:45And you eat it on a slice of Italian bread or a roll, and you don't put anything else on it.
12:51The meat is all flavorful.
12:53Amazing.
12:53Carboiled.
12:54So, it's so, so good.
12:55And you are Mr. Salamita of Salamita's Skinny Sauce.
12:59It's great to meet you.
13:01Thank you very much.
13:02Appreciate it.
13:02Thank you for doing this.
13:03We appreciate it.
13:04You know that this gentleman has tried over 175 samples, and he picked you.
13:08Oh, thank you.
13:09So it's a big deal.
13:10I've been a fan for years.
13:10Congratulations.
13:11Thank you so much.
13:11This is why we come to the show.
13:13We're now here in the Indiana section of the Taste of the States to taste and sample the best root beer there ever was.
13:22Triple X root beer.
13:23Sean, have you ever had it before?
13:23Wow, I've never had it.
13:24Okay, go ahead.
13:25That's a bold statement.
13:26The best root beer ever?
13:27Yes.
13:28Correct.
13:29He's not lying.
13:32Wow.
13:33That's legitimate.
13:34Yeah.
13:34That is amazing.
13:34See, the look on your face just goes ahead and confirms everything he said.
13:37But that's what I've been telling people at the show all day.
13:39They go, oh, root beer.
13:41Oh, I don't really like root beer.
13:42This is going to be the best root beer you ever tasted.
13:44And everybody, look at this, and that same response.
13:47Wow.
13:48Can I have another one?
13:49It's so good.
13:50Sure.
13:51It also has, it's much more refreshing than the average root beer, which I feel is kind of sugary.
13:54Yes.
13:55Right.
13:55Whatever, this one, it's really good.
13:57So, okay, so Triple X used to be a huge brand that was all across the country, right?
14:01Right.
14:01What they did is they had root beer stands, not unlike some of the other brands, and they called them thirst stations.
14:06Yep.
14:06So, the Triple X were called thirst stations.
14:08They would send you the concentrate, and you would hand mix it down in the basement with a bag of sugar on your knee.
14:13I know I did that when I was 14 years old with the one in West Lafayette.
14:16Wow.
14:16Which is the only one left in the country now.
14:18So, it started out doing that, and then as they kind of went away, Triple X was always kind of stayed around on the root beer side of it.
14:26They had many flavors back in the early 20s, and they all kind of passed around, except for the root beer, which always held fast.
14:32Well, my wife and I bought the company in 2008, and immediately switched it back to the original pure cane sugar formula.
14:39So, the pure cane sugar is what's giving it that smooth taste.
14:42Yes.
14:43And a nice, clean finish on your mouth when you're done.
14:45Yes, clean finish, for sure.
14:46It's delicious.
14:47Yeah.
14:48So, all natural ingredients, Madagascar vanilla, the best botanicals, spices, and herbs, blended smoothly, and you end up with Triple X root beer.
14:57So, and you're the last for me.
14:59You also sell it in bottles and cans, obviously, right?
15:01Yes, we do.
15:02We have cases that are available, four packs, six packs, or 24 bottles loose.
15:07We have it in a bag-in-a-box if you want to put it on your fountain at your restaurant, and it's a standard mix that everybody else reuses as a five-to-one, so it works out really well.
15:16Fantastic.
15:16Now, this also, because I brought people here, because this also, there's somewhat of a Simpsons connection to this particular root beer, which people might have heard of the famous Simpsons writer, John Schwartzwelder, who was a famous recluse, who never appears or does interviews or whatever.
15:31I asked him to appear on one of my videos, and he said that he would never appear on anything, but he did have one recommendation, which was go to Triple X root beer to the defunct location in Issaquah, Washington.
15:43So, this is the first time I've actually been able to have fresh Triple X root beer, and it lives up to his recommendation.
15:49So, that's the one John Schwartzwelder thing to come out of his hermitage in the past 20 years.
15:54That's amazing.
15:55That's fantastic.
15:56There it is.
15:56Hey, you're welcome.
15:57Appreciate it.
15:58Thanks for having the buy.
15:59Appreciate it.
15:59Nice to meet you.
16:00We're here in Oregon, in the Taste of the States pavilion at the National Restaurant Show, to introduce another one of my favorite local items, which is Mama Lil's Peppers.
16:10These have been a Portland and Portland area favorite for a very long time, and they're debuting kind of all over the country these days, or they will hopefully, right?
16:18Correct.
16:19Okay, try one.
16:26Wow.
16:26Aren't those great?
16:28Pizza, sandwiches, salads.
16:29That's amazing.
16:30My wife is from Bulgaria, and they have something similar.
16:34It is an Eastern European recipe.
16:35Really?
16:36It sits on the table in oil.
16:38Like sushi.
16:39Yes, yes, yes, yes.
16:41This is the recipe.
16:42It's something you'll see in Europe, not in the United States.
16:44100% they serve that.
16:45I'm going to eat that this summer in Bulgaria.
16:47This is phenomenal.
16:49The pepper is a gold horn pepper that grows best in the West Coast, Pacific Northwest, Yakima Valley.
16:56It's a long pepper.
16:57We slice it into pepper rings so chefs can use it ready to go on your pizza, sandwiches, salads, eggs.
17:03It's unique.
17:05The color's nice bright red.
17:06It's always in season, I say, when tomatoes are not ripe.
17:10These are, you know.
17:11I don't really go for stuff like this normally, but these are so good.
17:14It's so good.
17:14Every time I get a jar, it's gone within a day.
17:18I want to put it on eggs.
17:18I want to put it on my pizza.
17:19I want to put it on sandwiches.
17:21And there's something about the flavor that just sets all my neurons off in my head.
17:26They also make a number of other things, like these pickled asparagus, which are my favorite vegetables.
17:30I don't like vegetables in general, but these are my favorite vegetable of all time.
17:35And you can eat those.
17:36You can use them for cocktails and all sorts of stuff.
17:38Bloody Marys.
17:40Yes, exactly.
17:41Wow.
17:41But the peppers are very famous amongst people who know about those kinds of things.
17:45And famous chefs know about these peppers, right?
17:50It's just that the consumer doesn't see them on the shelves very often.
17:53But they are an amazing, amazing product.
17:55I always say we have James Beard chefs using this.
17:58We're in pizza trucks.
17:59Yes.
17:59People walk by and say, you're always in my pantry.
18:01How do people find you?
18:02What's your social media name?
18:04Oh, Mamalo's Peppers.
18:06Okay.
18:06Yeah.
18:07Mamalo's Peppers.
18:07But you'll see them.
18:08And especially if you go to places that have good taste, you'll see them on the menu, on pizzas and things like that, sandwiches.
18:15Because Mamalo's Peppers, when they say Mamalo's Peppers, you know they're going to be delicious.
18:19Phenomenal.
18:20This is not a paid commercial, by the way.
18:22Completely free commercial.
18:24He's a big fan.
18:25He's a big fan.
18:26We appreciate it.
18:28He's tried all the food in the entire show.
18:30He's good.
18:30And he made sure to come back to you.
18:31I've loved these for years.
18:32So I don't have to be convinced.
18:33I appreciate it.
18:34We're now here in Illinois at the Taste of the States Pavilion to try some giardiniera.
18:39And this, I believe, is probably the most famous brand of giardiniera there is, right?
18:42This is absolutely the original, the most famous, 127 years old.
18:47And this is your family?
18:48This is my family.
18:48I'm fourth generation.
18:50My great-grandfather started this back in 1898.
18:53Is it his recipe still?
18:54It sure is.
18:55That's fantastic.
18:55And, you know, obviously with Italian beefs becoming the sandwich, the in-vogue sandwich
19:00of the past couple of years, I'm sure you guys, your business is taking off, right?
19:03Absolutely.
19:03And pickled peppers and vegetables are also completely on the rise.
19:07They're healthy.
19:08More vitamin C in this stuff than orange juice.
19:10Wow.
19:11It's really good.
19:12That's so wrong with orange juice.
19:13Yeah, yeah, yeah.
19:14Put this in the blender and drink it up.
19:15Chug it.
19:15That's going to be, this is my breakfast of champions.
19:17Yes.
19:17Also, you make, and I want to make this, the Chicago-style hot dog is one of my favorite foods
19:23of all time.
19:24And you'll never guess what else they make here.
19:26The famous neon green relish.
19:28Your Chicago dog is not a Chicago dog unless it has neon green relish, not like Heinz relish
19:34or whatever.
19:34This kind.
19:35And they also make that.
19:36And we also make the sport peppers, the two sport peppers that go on the Chicago hot
19:41dog.
19:41Amazing.
19:43Well, I'm so glad we've stopped off here because this, it's a, it's an incredible bounty of
19:47all my favorite things just lined up here in a row.
19:49Yeah.
19:49Wow.
19:50And Sean, you've had, are you going to try it?
19:51I'm going to give it a try.
19:56Party in your mouth.
19:57Yeah.
19:57Party in the mouth.
19:58And look at all those sport peppers.
20:00Boy, that's enough for at least 16 Chicago dogs, I think, right?
20:03Oh my God.
20:04This is terrific.
20:05You guys, I love, and in fact, when people have sent me stuff in the past in the mail to make
20:09Chicago dogs, it's always your brand, which is why I wanted to stop off.
20:12Thank you very much.
20:13We're really proud of it.
20:15That's it.
20:15Taste of 50 states.
20:17So if you want to try.
20:18Not 50 states.
20:19No.
20:19More like 17 states.
20:20Okay.
20:21If you're watching this, we needs to be 50 states, 20, 20, 60.
20:23Yeah.
20:24There's a certain state where people wear a lot of cowboy hats that thought it was too
20:27good to appear.
20:28Come on, Texas.
20:29Come on, Texas.
20:30Come on, Texas.
20:32They got to get here.
20:33Everyone needs to be here.
20:35Anyway, if you like unusual regional foods, you should come to one of my dinner events.
20:39I'm doing them all over the country this year.
20:41Go to BillOakley.com where the tickets and links will be there.
20:45We serve all sorts of foods you wouldn't be able to try anywhere else from Indiana sauerkraut
20:49balls to Rhode Island style clam chowder to Altoona style pizza, the rarest of the rare
20:55at my dinner events.
20:56And there's a funny talk by me to go along with it.
20:58Check it out.
20:58So we're going to start the Bill Oakley Awards.
21:00This is an annual tradition to the other states, to the states that came here.
21:04The food was phenomenal.
21:06We appreciate everybody that appeared.
21:08Thank you for watching the show, and we'll see you next year at the National Restaurant
21:11Show.
21:15Thank you for listening.
21:16If you've made it this long, you are part of the community.
21:19You're part of the tribe.
21:20We can't do this alone.
21:21We started.
21:21No one was listening.
21:22Now we have a community of digital hospitality leaders all over the globe.
21:27Please check out our new series called Restaurant Technology Substack.
21:31It's a Substack newsletter.
21:32It's free.
21:33It's some of our deep work on the best technology for restaurants.
21:36Also, go to YouTube and subscribe to Kali Barbecue Media.
21:40Kali BBQ Media on YouTube.
21:42We've been putting out a lot of new original content.
21:44Hopefully, you guys like that content.
21:46If you want to work with us, go to etheshow.media.
21:50We show up all over the United States, some international countries.
21:53We would love to work with you and your growing brand on digital storytelling.
21:57You can reach out to me anytime at Sean P. Welchef on Instagram.
22:00I'm weirdly available.
22:02Stay curious.
22:03Get involved.
22:04Don't be afraid to ask for help.
22:05We'll catch you next episode.
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