Everything on the Menu with Braun Strowman - Season 1 Episode 03- The Beefy King
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00:00Order up!
00:01Everything on the menu!
00:03I'm in Orlando, Florida.
00:05The beef king is in the house.
00:07To showcase a legendary spot that fed me
00:10when I was just a young monster.
00:12Oh, my goodness.
00:13This is as good as the first day I ever ate it.
00:15Plus, suck it!
00:17Suck it!
00:18I ordered everything on the menu.
00:21We're gonna need a bigger table.
00:23At a place I've been dying to try.
00:25This is phenomenal.
00:26Now that I'm one big SOB,
00:29these are freaking delicious.
00:32My name is Braun Strowman.
00:34I make a living wrestling for WWE.
00:37One big SOB!
00:41If you can't tell, I like my carbs.
00:43It's time to feed the monster.
00:45It can be a tough job.
00:46The ring has exploded!
00:48But it has its perks.
00:49They need a bigger table.
00:50Because when you're a monster like me,
00:52I know my way around the kitchen.
00:54I didn't get 350 pounds by accident.
00:56There's no better way to see a new town.
00:58Than to eat.
00:59Mmm.
01:00Your.
01:01Wow.
01:02Way.
01:03Holy cow, this is good.
01:04Through it.
01:05Come on!
01:06From hidden neighborhood gems.
01:07What's something that I have to have?
01:08To legendary, world-renowned kitchens.
01:10I have goosebumps.
01:11This is beautiful.
01:12You can't fully appreciate a restaurant
01:14unless you try it all.
01:16I'm supposed to pick a favorite,
01:17and y'all ain't making that easy.
01:19That's why I order everything on the menu.
01:29Orlando, Florida.
01:31Home to the giant theme parks.
01:33Year-round sunshine.
01:35And the WWE Performance Center.
01:37A training ground for the up-and-coming wrestlers.
01:40Which is where I came 12 years ago.
01:43With nothing but a Kia Soul packed to the gills,
01:45150 bucks in my pocket,
01:47and one hell of a dream.
01:49Who the hell is that?
01:50Weaning the 385 pounds,
01:53Braun Strowman!
01:55Today, I'm here to prove this city can deliver
01:59as much joy on a plate as it can in the parks.
02:02And we're gonna start at a place
02:04I've been coming to since the beginning.
02:06A place that kept me fed with quality food
02:09at an affordable price
02:10when I didn't have much of an income.
02:12And I still come here today.
02:14Why?
02:15Simple.
02:16It's delicious.
02:18Behind me is an absolute icon.
02:21Been slinging out some of the best roast beef sandwiches
02:24known to man for over 50 years.
02:26And how fitting the Beef King is here at Beefy King.
02:31Beefy King is an Orlando icon.
02:33It's a nostalgic, multi-generational, family-owned restaurant
02:37with a simple menu that's packed with quality ingredients
02:40and most importantly, with flavor.
02:43Which is why it's barely changed at all in almost 60 years.
02:47It's like a time capsule.
02:49I've been coming here since my early days with WWE.
02:52Over 12 years ago, it was a great place to bulk up
02:56with its hot and fresh roast beef sandwiches.
02:59And that's exactly what I'm here to eat today.
03:02Hello, hello.
03:03So good to see you.
03:04How are you?
03:05Smells so good in here.
03:06I know, you gotta like take it in.
03:09So happy to see you.
03:10I'm so excited to be here.
03:12I mean, how am I gonna do my food show in Orlando
03:14and not come to the Mecca?
03:15Seriously.
03:16All right, Shannon, I've eaten in here so many times.
03:18I know how amazing the food is.
03:20What's the chances I can get back there to get my hands involved
03:22and be a part of the BB King process?
03:25I mean, the beef king is in the house.
03:27I think that would only be fitting and I think I would love that.
03:30Okay, I'm coming around.
03:31Come on back.
03:33You can tell that I'm a local right here.
03:35I made it on the wall of fame over here.
03:36Part of the family, all their awards.
03:38Look at this.
03:39I mean, you see the Orlando send them best sandwiches in town for forever.
03:43I've always liked the food here, so I've really just grown up with it.
03:47I don't know if I've tried anything really besides the roast beef sandwich,
03:51so I would recommend trying this.
03:53It's very juicy.
03:54It's just fresh.
03:55It's like you can't get a beef beef sandwich like this anywhere else.
03:58Shannon, what do we start with over here?
04:00So we have our roast.
04:01They vacuum seal them for us.
04:03There's only one place that can get our roast for us.
04:06They come from Colorado.
04:07Colorado.
04:08Clear River Farms.
04:09It comes nice and lean because it's a great cut,
04:11but we'll take off any of, like, the extra little pieces.
04:14We just kind of trim.
04:15But this would technically would be this part of the cow, the top round.
04:19So, I mean, that's really all we do.
04:21We don't add anything to it.
04:22And then we have these pins.
04:24These have been with the restaurant since 1968,
04:27and they each get pinned, so that way it's going to get all through.
04:32So since 1968, that's been shoved through, what, probably...
04:35You can try one.
04:36100,000 of these things?
04:38At least.
04:39And the best thing to do is try and get, like, yeah, up angle.
04:42Nice.
04:43You did good.
04:44So these pins are going to conduct heat,
04:46and then that way in a convection oven, you know,
04:48it cooks it a little bit more rapidly,
04:50but we can ensure that the center's not going to be raw.
04:53I was wondering how on earth you guys only cook these for 90 minutes
04:57and they come out of that tender.
04:58That's what I was going to ask.
04:59I didn't know if you could tell the secret or not.
05:01Yeah.
05:02It's not a microwave.
05:03And like I said, we say...
05:05And no seasoning, no nothing.
05:06No seasoning.
05:07Add a little water to the bottom so the steam, it doesn't get all crusty.
05:10Is that where you get, like, some of the au jus then from, too?
05:12Do you kind of reconstitute that?
05:13Yeah.
05:14Each roast creates its own au jus, and then that's it.
05:17Close her up.
05:18Set it and forget it, or whatever that old commercial was.
05:22And then we set it for 90 minutes.
05:24So now we're going to go to the warmers.
05:26With the magic of TV, 90 minutes later, here we are.
05:29You can open the warmer door.
05:31Bum, bum, bum, bum.
05:36Ba-da!
05:39Oh, my goodness, look at that.
05:41It's beautifully fused.
05:42We should smell that.
05:43Smell that.
05:44It's got to be at least 135, so everyone...
05:46Yep, 135's medium rare.
05:48Yep, and then that's what goes onto the slicer
05:51and creates our deliciousness.
05:53Beautiful.
05:53Yep.
05:54Just beautiful.
05:56You run through this, right?
05:57You got this automated slicer.
05:58How old is this machine?
06:00So this would be at least 50 years old.
06:02We have originals, and two of them are in storage
06:05because all the parts are absolutely antique.
06:09OK, so you're going to get extra large beef
06:11because usually, like, it's nice and big.
06:12Yes.
06:13So you're going to dig on in.
06:14If you're saying dig on in, you're grabbing a hamble.
06:16My hamble's a little different.
06:18We're weighing it out.
06:19We do have to weigh it.
06:19So it's going to be about 5 1⁄2 ounces of meat.
06:22And there you just slap it down on the steamer,
06:24and that's the button.
06:26You push it with your leg.
06:27Just lean into it with your hip?
06:28I don't know where it's going to hit you.
06:29My knee's on it.
06:31You give it a little, this is just salt.
06:33That's the only thing we do is salt.
06:35All right.
06:36And then this is the hard part.
06:37So you kind of, like, tuck it all in with the spatula
06:40as best you can, and then you're going to put it on there.
06:44And can you imagine working lunch for us?
06:46You're way too tall for the steamer.
06:48And I'm way too slow.
06:50See the blinds backing up already,
06:51and they'll be yelling,
06:52Braun, hurry up.
06:53We're hungry.
06:54Anyway, slip it on here.
06:56Oh, gosh.
06:57It's okay.
06:57I'm nervous.
06:58I'm actually excited.
06:59I'm trying not to eat it before I grab it.
07:00You can dress up your mess up
07:02and make it look pretty,
07:03because once everybody opens it,
07:04they don't care.
07:05And that's that.
07:06And that's that.
07:07Oh, my goodness.
07:09One thing left to do is what I do best.
07:12Eat.
07:13This is good.
07:20This is the first day I ever ate it over 12 years ago
07:22when I first came down to Florida
07:24to start training with WWE.
07:26It's amazing,
07:26because it never changes.
07:28It is timeless.
07:28Like I said,
07:29you guys have captured time in a bottle,
07:32put it into a sandwich,
07:33been slinging it out here in Orlando.
07:35The thing you can't miss with this sandwich
07:39is the second you bite into it,
07:41it's the tender instead of the roast beef.
07:43Nice salt to it,
07:43not overly seasoned,
07:44so you get to taste the meat.
07:46You get that little snap
07:47of that fresh locally made bun.
07:49The cheese melted on top.
07:50The steam brings it all together.
07:51It's so nice and moist,
07:53and it's just an absolute explosion
07:54for your taste buds in your mouth.
07:56This quality,
07:57this flavor,
07:58delivered consistently every time
08:00is why I and everyone else in this area
08:03keeps coming back.
08:04It's more than a sandwich.
08:06It's Orlando history.
08:08All right, here's the kicker.
08:10How do we make one
08:12with all the meats on it,
08:13and it's called the monster?
08:15We could do it.
08:16All the meats?
08:17We do like a little bit of each.
08:18That could be the brawn sandwich on the menu.
08:20Oh, I like the brawn sandwich.
08:22Brawn epic.
08:25All right,
08:26so we're going to do something special.
08:28This has never been done before.
08:29Never been done before.
08:30Maybe be added to the BB King menu.
08:33We have to,
08:35because brawn says so.
08:36Brawn says so.
08:37I'm in Orlando, Florida,
08:44at my home away from home,
08:45Beefy King.
08:47I've been coming to this place
08:48smashing their signature
08:49hot and steamy roast beef sandwiches
08:51since I started my career with WWE.
08:54And today,
08:55it's no different.
08:56But while I'm typically
08:57not one to mess with perfection,
08:59I've asked them
09:00to whip me up something extra special.
09:02Okay,
09:03so we're going to take
09:04a regular size
09:06of every single meat we have.
09:07We've never done this before,
09:08but we'll do anything for brawn.
09:10All right,
09:11you ready?
09:12It's a lot of meat.
09:14I don't think you can fit it on the roll,
09:16so I'm going to do it for you.
09:17You're going to have to fit it
09:18in your mouth, though,
09:19which might be harsh.
09:20Jesus.
09:23This is a family restaurant.
09:25You said it.
09:25That looks beautiful.
09:28I didn't know how
09:28we were going to do it.
09:29That's what dreams
09:30are made of right there.
09:31Look at that big S.O.B.
09:35All right,
09:35so the first time ever
09:37the Monster King
09:38here at Beefy King
09:39has three ounces of ham,
09:42three ounces of pastrami,
09:44three ounces of corned beef,
09:46three ounces of turkey,
09:48and three ounces
09:49of the famous roast beef,
09:51all accumulating together
09:53to right at one pound of meat.
09:57Are you ready?
09:58Because I am.
10:01I mean, look at this thing.
10:02It's the size of my bed.
10:04Oh, watch.
10:05I'm going to do it
10:05about four bites.
10:07Oh, my goodness.
10:15So what's the consensus?
10:17I'm surprised
10:18you've never done this before.
10:19This is absolutely amazing.
10:21Holy cow.
10:22Legit, everything's so juicy.
10:24There's some steam,
10:25the cheese,
10:25everything on top of it.
10:26Instantly when I bite into it,
10:27the pastrami right off the rip,
10:29boom, you get that
10:29heavy pastrami taste.
10:31You get a subtle corned beef
10:32on the back,
10:33real delicate turkey,
10:34the nice fat of the ham,
10:35and then that roast beef
10:36all comes together
10:37with all the meats.
10:39Like, hey,
10:39Beefy King's for real
10:40got the meats.
10:42I need a hug.
10:44I got a full belly.
10:45Yeah, you look bigger.
10:47I feel bigger.
10:48Look at how the gains
10:49right there.
10:49For me,
10:51Beefy King isn't about the beef.
10:53It's about family.
10:54It's my home away from home
10:56and my go-to spot
10:57every time I'm here in Orlando.
10:59It's been around
11:00for as long as it has
11:01thanks to its undeniable
11:02quality and value.
11:04It took care of me
11:05when I was just a young gun
11:06struggling to make a name
11:08for myself.
11:08And it's always here
11:10for the local community
11:11who then reward it
11:12by coming back again
11:14and again and again.
11:16which is exactly
11:17what I'll continue to do.
11:19But we're not done.
11:22Just as I've leveled up
11:23my career at WWE,
11:25here is your winner
11:26and champion!
11:28Orlando continues
11:29to level up
11:30with its food scene,
11:31breaking new ground,
11:33evolving,
11:33bringing in new influences,
11:35exciting new chefs,
11:37and incredible cuisine.
11:39Tori Tori is an absolute
11:40hot spot
11:41when it comes to the locals
11:42here in Orlando.
11:43I've heard this place
11:44talked up so many times
11:46for their cocktails
11:47and their Japanese
11:48inspired cuisine.
11:49It's finally an opportunity
11:50for me to get in here,
11:52check this place out,
11:53and see what they have
11:54on the menu.
11:57Tori Tori
11:58is a Japanese pub-style
11:59restaurant where the drinks
12:01are just as important
12:02to the experience
12:03as the dishes.
12:04Led by Chef Sonny,
12:06whose culinary expertise
12:07granted him a James Beard
12:09semi-finalist
12:10for Best Chef South.
12:12Its menu features
12:14a variety of meticulously
12:15prepared small dishes
12:17cooked with traditional
12:18Japanese techniques.
12:19But I'm not here
12:20for a taste.
12:21I'm here to try
12:22everything on the menu.
12:25I live here in Orlando.
12:26Okay.
12:27I've never been here.
12:28I've heard so many people
12:28talk about this place.
12:29What's something
12:30that I have to have?
12:31I'm gonna say
12:32the crab rice.
12:33Packed with a lot
12:34of crab flavor.
12:35It's really good.
12:36I'm gonna go with
12:36the curry chicken meatballs.
12:38They have a really soft texture,
12:39and they're actually
12:40really, really well-flavored.
12:41Actually, also the
12:42shishito pepper.
12:43So I love shishitos,
12:44and you're making me hungry.
12:46All right, but then
12:46the other thing,
12:47I see these fancy cocktails.
12:48What are we working with here?
12:49Under the sun.
12:50Under the sun.
12:51It's my favorite drink.
12:53Is it?
12:53And this is a coconut shinobi.
12:55You're only allowed
12:56two per customer,
12:57so that's my go-to.
12:58Why are you only allowed
12:58two per customer?
12:59Well, it's got
13:00some heavy liquors in it.
13:01What if I'm 350 pounds?
13:03I'm two people.
13:04They might be two three.
13:05Are those mushrooms?
13:13Those are the king oyster mushrooms.
13:15Did you see these mushrooms?
13:16King oyster mushrooms?
13:18Oh.
13:19Was that pork belly?
13:20Yeah, and I love pork belly,
13:21so when I saw that,
13:22I had to get it.
13:23I mean, it's just,
13:23it's big bacon.
13:24Oh, yeah.
13:25Oh, yeah.
13:26What about that middle skewer
13:27right there?
13:27Chicken skewer.
13:28Like, how's that?
13:28It's nice and crispy?
13:29Oh, yeah.
13:30It's nice.
13:31I'm getting hungry.
13:32I'm gonna go over here
13:32and feed myself.
13:33Oh, yeah.
13:34Thank y'all.
13:34Enjoy it.
13:35How are you, sir?
13:37Everything looks really good,
13:38so I'm having a hard time
13:39trying to make up my mind
13:40what I want to do, so.
13:41Depends on how hungry you are.
13:42I'm always hungry.
13:43Yeah.
13:43Look, I'm being straight up honest.
13:45I can't make up my mind
13:45what I want to eat.
13:47I'll do everything on the menu.
13:51Sounds good.
13:51I'll get this started for you, then.
13:53Tori Tori's long list
13:55of dishes and cocktails
13:56has got my taste buds fizzing.
13:58To try it all,
13:59I've ordered about 23 items.
14:02The locals covet
14:03the chicken thigh yakitori skewers,
14:06and I hear the curry chicken meatballs
14:08are a must-try,
14:09but personally,
14:10I have my eye on the pork belly.
14:14I'm here to pick a favorite,
14:15and the only way I know how to do that
14:17is to order everything
14:19on the menu.
14:22But first...
14:23I'm looking for Chef Sonny.
14:24Looking for Chef Sonny?
14:25Yeah.
14:26Chef Sonny.
14:27Hey.
14:28How you doing?
14:28How are you?
14:29Nice to meet you, Sonny.
14:30Very nice to meet you, sir.
14:31This is my first time here, dude.
14:32I've heard this place
14:33talked up so much by the locals.
14:35I'm the local guy here
14:36when I'm in town.
14:37Oh, great.
14:37You want to come check out
14:38some stuff in the kitchen?
14:39I would absolutely love
14:39to come check the kitchen out.
14:40Yeah, let's do it.
14:41Yes, sir.
14:41Yeah.
14:44Well, what are we looking at here?
14:46Well, you know,
14:46I have some skewers
14:47I got to get grilling.
14:48I don't know if you
14:49want to help me out.
14:49I would love to get
14:50my hands in there.
14:51Okay, great.
14:52So I'm going to teach you
14:53to do a couple
14:53different techniques here.
14:54Grilled skewers, yakitori,
14:56is grilled chicken
14:57and usually cooked over charcoal
14:59is what we have here.
15:00Okay.
15:01So we import a hardwood charcoal
15:03and it burns up
15:04to 1,000 degrees.
15:05It lets us sear the meat
15:06very well
15:07and it lasts a lot longer
15:09and gives us more even heat
15:10than traditional charcoal.
15:11This is very traditional Japanese.
15:13We try to have a lot
15:14of Japanese methods
15:15and techniques,
15:16although we are
15:17in a very modern environment.
15:18We want to bring
15:19those roots back
15:20and kind of introduce that
15:21into the city of Orlando
15:22to kind of, you know,
15:24show people what I love
15:25to eat and drink
15:25when I go to Japan.
15:26So what we can do
15:27is start off
15:28with the thigh skewer.
15:29So you're going
15:30to pick this up.
15:31So it's a boneless skin
15:32chicken thigh.
15:33Right.
15:34So we have a prep team
15:35that comes in
15:36at 7 a.m. every day
15:37and they butcher chickens
15:38down into all
15:39these different pieces
15:40because every piece
15:41of the chicken
15:41has a little bit
15:42of a different flavor,
15:43a different texture
15:44and we kind of want
15:45you to experience
15:45the chicken
15:46in all the parts.
15:47I'm starting to salivate.
15:49So what we have here
15:50is a sake.
15:51What sake does
15:52is it brings moisture
15:54and also brings out
15:54the flavor of the meat.
15:55So we're going to
15:56spritz it on both sides.
15:58Would you like some sake?
15:59Yeah.
16:00Sake me softly.
16:01All right, I got you.
16:05Glad to get you back.
16:06Yeah.
16:10Then we're going to grab
16:11the Pau Special Blend Salt
16:13and we want to season
16:14the front a little bit
16:16more than the back
16:17because we want
16:17when the customer eats
16:18it to be a little bit
16:19more salty
16:20when they're eating it
16:21and then by the time
16:21they get to the end
16:22it's balanced.
16:24So you just go
16:24side to side
16:25and then you're going
16:26to flip it over
16:26and then do the same.
16:28Okay?
16:29And then once you get that
16:30we're going to go ahead
16:30and place it on our bar.
16:32All right.
16:34Tori Tori actually means
16:35chicken chicken
16:36so you can see
16:37why they take such pride
16:39in their preparation
16:39and why they serve
16:40so many different cuts
16:42of the bird.
16:43Chicken also happens
16:44to be a staple meal
16:45for me.
16:46I eat about
16:46six pounds
16:47of chicken a day
16:48so don't get me wrong
16:50chicken thighs
16:51are one of my favorites
16:52but I'm curious
16:53to know
16:54what else
16:55is on the menu.
16:56We're getting pretty close
16:57here on my chicken.
16:58You got a favorite dish
16:59here at Tori Tori?
17:00Yeah.
17:00My favorite dish
17:01is going to be definitely
17:02the beef with chimichurri.
17:04Beef with chimichurri.
17:05Freaking awesome.
17:05So how do you feel?
17:06I'm ready to eat.
17:07Let's do it.
17:08Yeah.
17:09Originally I came to
17:16Orlando, Florida
17:16to join the WWE.
17:18Now it's my home
17:19away from home.
17:20But today I'm here
17:22for the food.
17:23I'm at Tori Tori
17:25led by Chef Sonny
17:26whose passion for cooking
17:28comes from a long line
17:29of Japanese traditions
17:30dedicating his life
17:32to food.
17:33I've ordered everything
17:34on the menu.
17:35Ha ha ha.
17:36Wow.
17:37We're going to need
17:39a bigger table.
17:40I don't know.
17:41Ha ha ha.
17:42I'm excited to try it all
17:43and maybe, just maybe,
17:46pick a favorite dish.
17:48All right, Chef,
17:49where do I start?
17:50My second favorite dish
17:51is going to be the lamb.
17:52So I would take a lollipop
17:54and then wipe up
17:55a lot of that yogurt sauce,
17:56the dill yogurt sauce.
17:57You want a bite?
17:59I'm good.
17:59I'm good.
17:59I'm good.
18:00Enjoy it.
18:05Mmm.
18:05Actually, I'm not
18:07normally a lamb guy,
18:08but this is phenomenal.
18:10It's got a sweet bite to it
18:11right when you get into it.
18:13You get that smoke
18:14from the charcoal
18:14they're cooking on,
18:15the yogurt sauce
18:16with the cucumber
18:17and the dill,
18:17the lemon.
18:18It all just accompanies
18:19it really, really nice.
18:20And then it's like
18:21a fun little thing to eat.
18:22I don't even know
18:22where to go next.
18:23Everything looks so amazing
18:25to the eyes.
18:26Wagyu gyoza.
18:27Oh, my God.
18:33The wagyu beef
18:33on the inside,
18:34so tender.
18:35You got that gyoza
18:36on the outside.
18:36It's pan fried,
18:37so you got a little bit
18:38of that crisp,
18:38the chew on the pull
18:39of the dough.
18:41And then it's topped
18:41with that.
18:42It's like an aioli,
18:43mayonnaise-based,
18:45garlicky,
18:46sesame oil,
18:47lemon.
18:49What an awesome
18:50spin on this.
18:51Let's get into
18:51these pan-seared
18:52Brussels sprouts
18:53with that Japanese
18:54barbecue,
18:55bonita flakes on top.
18:56Now, if my parents
19:00would have made
19:01Brussels sprouts
19:01like this
19:02when I was a kid,
19:03I would have never
19:04gave any flack
19:04about eating them.
19:06These are freaking
19:07delicious.
19:09Pork belly time.
19:13This pork is so tender.
19:15The sauce that's on it,
19:16the sear from the charcoal,
19:18man,
19:18this is some good
19:19pork belly.
19:23The skewered
19:24king oysters right here.
19:27Mmm.
19:28The flesh of that mushroom
19:30is just,
19:30if you didn't know
19:31you were eating mushrooms,
19:32you would think you were
19:32eating a piece of chicken
19:33or something like that.
19:34It really eats like a meat.
19:36It's so well
19:36with the garlic butter
19:38that they put on it
19:38to finish it with,
19:39the smokiness
19:40from the charcoal.
19:42Puts a whole new
19:42spin on shrooms.
19:44This steak skewer
19:46with the chimichurri
19:48on the top.
19:49Oh,
19:49unbelievably texture-wise.
19:51Great quality meat.
19:53Not over-season,
19:54so you can taste the meat.
19:55The nice subtle
19:55chimichurri sauce on it,
19:57that's up there
19:57on my top
19:58of what I've liked so far.
20:01As I sit here
20:02and ponder
20:03at the glorious
20:05smorgasbord
20:06bestowed upon me,
20:07I'm literally torn
20:09on what is going to be
20:10my favorite dish.
20:11Everything has been
20:11absolutely amazing.
20:13If I really had
20:14to narrow it down,
20:15like I'm going to
20:15probably go my top,
20:16I'll give you my top three.
20:18The mushrooms,
20:20the steak,
20:21and the gyoza
20:23were my favorite
20:24out of everything
20:25that came up here.
20:26The real question is,
20:27what's going to be yours?
20:28You got to come on down here
20:29and try it out for yourself.
20:33I love Orlando.
20:34From the nostalgic comfort
20:35of a juicy,
20:36beefy King XL.
20:38This is good.
20:38It's the first day
20:39I ever ate it.
20:40To the cold crisp flavors
20:41of Tori Tori
20:42where any mortal
20:43would have trouble
20:44picking just one favorite.
20:46Everything just keeps
20:47getting better
20:48and better
20:48and better.
20:49From the mushrooms
20:51to the steak
20:52to the gyoza,
20:54you've got a balanced
20:55food scene
20:56that's as exciting
20:57as any roller coaster.
20:59And for me,
20:59my humble beginnings
21:00at the Performance Center
21:01to become a WWE superstar,
21:04Orlando will always
21:06have a special place
21:07in my heart.
21:08So trust me,
21:08I'll be back
21:10for seconds
21:12and thirds.
21:15Actually,
21:16maybe I should just move here.
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