0:00

Welcome to the Dave Chang Show,

0:02

part of the record on your podcast

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network. We're going to have had major

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theater as always. Don't forget to check

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out full episodes or clips of our

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show on the YouTube channel, the Dave

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Chang Show at the Dave Chang Show.

0:17

All right, we have an interview with

0:19

Chef Sean Gray of the Sergeant of

0:21

the Hill, formerly of Co. We talk

0:23

about him a lot on this podcast

0:25

over the years. We're really excited about

0:27

his new endeavor at a very rare,

0:30

rare. appearance. Somebody that used to be our

0:32

friend of the show and this person name

0:34

is Noel and I would imagine people are

0:36

like that's why we listen to the show

0:38

to begin with. Not because of Dave, not

0:40

because of Chris, but because of Noel and

0:42

that's why we don't want her on the

0:44

show too much. She steals all of Thunder.

0:46

So Noel will join This

0:49

episode is brought to by Whole Foods

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you, there's a car for it on

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cars.com. Where to next? We're

1:39

joining with Sean Gray. He was

1:42

the chef of co. We worked

1:44

together for many years. I remember

1:47

meeting him first when he was

1:49

working for Doug Saltes at

1:51

country. Cool. That's a good

1:53

one. Country was good. It

1:55

was very cool. God. It was

1:57

a 2005? Yes. Six? Yeah. Jesus.

2:00

Maybe 2006. That was a loaded,

2:02

loaded kitchen for those that maybe

2:04

don't remember. And Doug Saltes

2:06

was the chef's cuisine at

2:09

the French Laundry, and then

2:11

he worked for Dukas, and

2:13

he opened up a bunch of things.

2:15

And I think he's now in Chicago,

2:17

but he had a really great kitchen.

2:20

And we were lucky that Sean

2:22

came over. And he worked pretty

2:24

much at all the restaurants

2:26

and wound up running co. after

2:29

Serpico left and then

2:31

transitioned to lead the team

2:33

at the current location at

2:35

any extra place. And then, you

2:38

know, pandemic happens. You

2:40

wanted to work on some of

2:42

your own things and I mean, I

2:44

heard a bunch of rumors that

2:46

you were doing a bunch of

2:48

different things, but I knew all

2:51

along just from talking to you

2:53

that you always wanted to open

2:55

up something in New Jersey, right?

2:57

You've had that ambition for many

3:00

years. Yeah, I mean, a long time. It's like

3:02

any person that works in a city wants to

3:04

work not in a city, you know, and everyone

3:06

in the country wants to work in

3:08

the city. But yeah, you know, you

3:11

see these old school cookbooks and you

3:13

have that room-anticipated vision of, you know,

3:15

running that country in with the fireplace

3:18

and the roasted chicken and, you know,

3:20

potatoes and all that kind of stuff.

3:22

And it's beautiful, you know, it's beautiful

3:24

out here, almost possible dream. So you

3:27

were living out there commuting into the

3:29

city working at co. So you were

3:31

like coming in from the bucolic countryside,

3:33

seeing these inns and taverns and things

3:36

and like going to like, maybe the

3:38

most city of city settings you could

3:40

possibly be asked for, right? Yeah, it

3:42

was, it's 62 and a half miles

3:44

from here to First Street, and you

3:46

know, out here it's just, it's completely

3:48

different. Like it's, it might as well

3:50

be, you know, Western Pennsylvania. And yeah,

3:53

it made that drive, you know, every

3:55

day for probably almost four years, and

3:57

then when we finally, you know, made

3:59

the move. and I just stayed

4:01

here full time. And the

4:03

restaurant you took over, you

4:05

started basically as a regular,

4:07

right? Yeah, it's my local

4:09

bar, you know, it's a mile, like

4:12

1.2 miles from my house and

4:14

would go there days off, sit

4:16

there, have lunch, you know, have

4:18

a beer, talk to the bartenders,

4:20

and over time, started spending

4:23

more and more and more

4:25

time there, you know, I'd go

4:27

in two nights a week. three nights

4:29

a week, became really close with some

4:31

of the regulars. And this one guy,

4:33

like I never told anyone there that

4:35

like I had worked like in restaurants

4:37

before, I was just like a guy

4:40

that lived, you know, down the

4:42

street, but started becoming really friendly

4:44

with this one guy and ended

4:46

up taking him to co on the

4:48

last week before it closed. And you know,

4:50

we developed that relationship where he was

4:52

just like, you gotta meet the owners

4:55

of this place, love to get you

4:57

involved, you know. This place needs

4:59

help. So one thing led to

5:01

another, you know, we kept talking

5:04

and talking and talking and then

5:06

I was like, well, I can

5:08

help out a little bit. And

5:10

then that turned into a lot.

5:12

You know, that turned into, it

5:14

looks a lot easier on TV,

5:16

you know, I'm sure. As you know, like

5:18

it turned into this, you know,

5:21

a bigger project that required.

5:23

It was either like that all

5:25

or nothing kind of thing. you know

5:27

it's like alright I'm gonna do this

5:29

now I have to like put myself

5:32

behind it and that that was about like

5:34

maybe eight months ago and Dave can

5:36

I ask you this has Sean always anxiously

5:38

played with the pen while he was talking

5:40

to you yes no Sean's not a fidgeter

5:43

you know Sean is not a fidgeter I

5:45

mean did you I mean like did you

5:47

know that Sean wanted to be a country

5:49

boy no when he moved out there I

5:52

thought he was fucking insane I was like

5:54

how you gonna do that fucking community But,

5:56

you know, who was born and raised, born

5:59

and raised it. in that area. So

6:01

it's something that he wanted. And

6:03

you know, and I

6:06

know that he meant like tinkering with

6:08

pens, but he likes tinkering with things.

6:10

You know, I think what makes Sean, Sean,

6:13

when I said, you know, when I say that

6:15

out loud, it sounds so fucking stupid. But

6:17

I think Sean is takes his time to assess

6:19

the situation, and

6:21

wants to find a

6:23

way to like make it work in

6:25

a way that is like, like

6:28

optimal efficiency on everything.

6:31

And I think when he gets to

6:33

that end goal, it's usually an extremely beautiful,

6:35

delicious, or sometimes awesome product, like he

6:37

likes working on mechanical things in general, like

6:40

you still working on your bike all

6:42

the time, I would imagine. Not as often

6:44

as I would like, but but yes.

6:46

You know, yes. And

6:48

just and for kitchen and

6:50

all the moving pieces, that was

6:52

sort of it too, it's

6:54

like tinkering with a recipe and

6:56

taking an idea, you know,

6:58

getting inspired by something that I

7:00

honestly, I think it's the same sort

7:02

of thought process that I

7:04

think for anybody that sort of

7:06

flourished at Momofuku, it's taking an idea

7:08

that wasn't necessarily cool. And

7:11

making sure that no one else

7:13

sort of laid claims on it. And

7:15

that takes time. And

7:17

then then putting in the homework

7:20

and the time and effort into developing

7:22

an idea around that

7:24

idea and techniques and

7:26

having something that looks

7:28

simple, deceivingly complex,

7:30

but also, you

7:32

know, has your fingerprints on it. And

7:35

I mean, I always think about the time, you

7:37

know, it's good that you brought up the word

7:39

tinkering, because I think that's what Sean does with ideas. When

7:42

he was so excited about the seven bone steak,

7:44

and I think that was at the grocery

7:47

store near near where you were living it. And

7:49

he was just like, dude, there's crazy fucking

7:51

steak is cut comes from the chuck

7:53

and all of these things.

7:55

And it was like an

7:57

old school cut that isn't really

7:59

used. And it took some

8:01

time to figure out

8:03

how to serve it because of all the different

8:05

cuts of meat on it. It's not something

8:07

you could just easily grill and serve up. It

8:10

takes some know -how. And

8:13

to see Sean work on this, because

8:15

the idea of this was that just

8:17

like a local regular supermarket, and

8:20

to take this sort of lost cut and

8:22

to turn it into something

8:24

really taste luxurious and delicious.

8:26

To me, that was, you

8:28

know, Sean Gray in a nutshell. What

8:30

was that? So I only I only ever

8:32

saw that. And like this is the steak

8:34

you're talking about. This is is this is

8:36

is this like the thing that John Kandy

8:38

ate in the great outdoors, basically this like

8:40

giant enormous old 96 the old 96er. So

8:42

this is a this is a real

8:44

I only saw this on Instagram like

8:47

from far away, but like what the

8:49

hell is this thing? It's like

8:51

a real thing. You know, yeah, apparently,

8:53

yeah, it was at the local shop.

8:55

Right by my house. They I guess

8:57

it's a cut that, you know, throughout

8:59

the year they would break down

9:01

that part of the shoulder and it would

9:03

go into grind for burgers and stuff like

9:05

that. And

9:07

this woman that was running the butcher

9:09

department, she's like, yeah, well, we

9:12

don't sell a lot of burgers, you know,

9:15

November, December, January. She's like, so we

9:17

run off a couple of these. We

9:19

just sell it as a steak, you know,

9:21

at the shop, right? This

9:23

is like, I don't know,

9:26

one one pound to one and

9:28

a half pound steak, and it's like, it's

9:31

like six dollars, you know, and I'm like, this

9:33

is this is crazy. So

9:36

we start like looking, looking into it, start

9:38

talking with the guys that we were getting

9:40

beef from a cow, like, hey,

9:42

do you know about this? And

9:44

he was like, oh, let me ask the

9:46

guys that cut, you know, cut it.

9:48

And so eventually we get to this program

9:50

where I was like, just just ripped that

9:52

part for us. We'll take it at the restaurant.

9:54

They're all going to be like varying weights

9:56

and sizes. But yeah, he was like the guys

9:58

at the whatever. meat packing plant, they're like,

10:01

they're like, what are you, where is this going?

10:03

Because it, you know, it came in and it's

10:05

like, it's like six pounds, six, seven, eight pounds.

10:09

And then it's like, you know, here it

10:11

is. And here's this thing. And that whole

10:13

back and forth with, you know, the meat supplier

10:15

being like, okay, like the

10:17

cut on this side is no good cut on that

10:19

side is no good. Like we want these four in

10:21

the middle. And then, like, you know, all of this

10:23

work has now been done, and we've yet to really

10:25

like cook this thing well. So now it was like,

10:27

all right, well, we have to like figure this out.

10:29

So what did that process end up being? How did

10:31

you I mean, like, so the idea is this is

10:34

not a steak. This is not a tradition. Like, it's

10:36

a weird cut. It's got a ton of different muscles

10:38

that are all going to be levels of tenderness and

10:40

cook ability. Yeah. So it's like

10:42

this thing where we're like, like the

10:44

the visual of it, it looks

10:46

great. But then when we would go to

10:48

serve it, it's like, okay, this piece we

10:50

know, like that, like

10:52

this cut of this one section

10:54

has like a really gnarly rubber band

10:56

that like we have to trim out.

10:59

And then the second you second you trim

11:01

that out, it just kind of like

11:03

relaxes the meat. And it's like this part,

11:05

we can cut it a little thicker. This needs to

11:07

be sliced a little thinner. But

11:09

it came down to like, we need to

11:12

cure it for at least

11:14

a day. And

11:16

then we

11:18

would cook it like

11:20

confit kind of style. It was like

11:23

beef fat, a bit

11:25

of oil and butter. But

11:27

we would do it quick. It was like

11:29

high temperature for like an hour and

11:31

a half. And then it

11:33

was like rested in that fat

11:35

for like two hours

11:38

to bring the temp down and then

11:40

take it out of the fat, get it

11:42

on a rack and then get it like

11:44

straight in the fridge. And it would like crust

11:46

the fat would crust over the

11:48

top. And then we would cook

11:50

it in the salamander, the

11:52

salamander or the broiler or whatever just

11:54

to get that char on the outside. And

11:57

then we could and then we could slice it. Yeah.

12:00

So it was a lot of moving parts, but,

12:02

uh, but would you serve this? So this

12:04

is at you guys serve this at co. Yeah.

12:06

And the bar and like you served it

12:08

for one person, two people. Like what it could

12:10

be. I mean, it was like on a

12:12

night, we would have like different weights. So it'd

12:14

be like, Hey, we have, you

12:17

know, a 5 .7 pounds steak.

12:19

We have a 7 .8 with

12:21

an 8 .2. Um,

12:23

and I don't, I don't remember how

12:25

it was. It was like aggressively priced,

12:27

you know, where it was like a hundred

12:29

bucks. And it's like, you

12:31

know, five, this five pound thing, it

12:33

would come out on a big paella pan. Um,

12:37

you know, we serve it with, I think

12:39

for a while, it was like a

12:41

blooming onion and, um, different

12:44

sauces and stuff like that. You

12:46

know, so it was kind of like a, I

12:48

don't know, like a sizzling fajita, you know, or like

12:50

some kind of party trick where it's like it comes

12:52

out and the whole dining room is like, what is

12:54

that thing? You know, because it's on this giant

12:57

tray. Um, and

12:59

then yeah, then people can kind of like tear into it.

13:01

It's kind of fun. I mean, I

13:03

hope those that are listening are a cook.

13:05

It's like, I've always said, Sean's one of

13:08

the best minds out there in terms of

13:10

like trying to think about the, all of

13:12

the roads that get to the dish, right? And

13:14

again, I'm so glad you brought up the

13:16

word tinkering, right? Cause that's, that's what he does.

13:18

And I think that, you know, once he

13:20

gets to a place where I feel like the

13:22

recipes in a good place, it doesn't mean

13:24

that he's not going to revisit it. Then he

13:27

puts his mind, you know, on another project

13:29

and another project. And then next thing you know,

13:31

you have all of these things. And I

13:33

think right around that time, like before the seven

13:35

bone, it was the cold fried chicken, which

13:37

again, I think is the

13:39

best fucking, that

13:41

recipe is a fucking pain in

13:43

the ass to make. It's

13:45

a extremely laborious, but

13:48

you took it

13:50

to a place that is, I

13:53

think the best Korean fried chicken

13:56

recipe I've ever had any, you

13:58

know, but again. And like

14:00

that's just, you know, when I say

14:02

that's just who Sean is, it's like he's going

14:04

to find a way. And it's not your normal

14:06

way you think about making a fried chicken. It

14:08

just takes a lot of effort, a lot of

14:10

thought to sort of re -engineer a way that

14:13

works. I was going to say it's such

14:15

an interesting thing. Like I assume most

14:17

of our audience is, is like pretty well

14:19

informed in terms of, of dining has,

14:21

have had a lot of experiences, but like,

14:23

if there are people who have not

14:25

had an opportunity to eat at restaurants like

14:27

Co, or the, the, the co -bar

14:30

or a place like this, like, and

14:32

you think it's maybe, I don't

14:34

know, it's, it's like

14:36

this kind of fine dining is, is uptighter

14:38

or whatever. Like basically Sean just told a

14:40

whole story about like how we encountered a

14:42

crazy steak at a shop right near his

14:44

house that is the same one they had

14:46

at like the great outdoors and found a

14:48

way of serving that in this setting. Like

14:51

that's the coolest shit to me. Like that's

14:53

like the most fun version of fine dining

14:55

to me is when, you know, chefs of

14:57

the highest caliber can take

14:59

like what Dave described as like, you know, a

15:01

dumb idea, like let's try to serve that

15:03

insane steak from that John Candy movie and

15:05

you, you do something like spectacular and fun

15:07

and like you said, Sean, like showstopping, right?

15:09

That thing comes out in a dining room,

15:11

especially like a nice dining room and you're

15:14

like, wait, what the hell is happening? Is

15:16

that that 90, old 96er from

15:18

like the great outdoors? Like that's, that's

15:20

insane. So I wanted to ask you,

15:22

you said you brought like one of the

15:24

managers or something from your current restaurant. Like they

15:26

didn't know that you were a chef. They didn't

15:29

know who you were. You were so regular. Like

15:31

what was that? What was their impression when you brought

15:33

them to Co for that first time? We're like, what

15:35

the fuck have you been hiding from us this whole

15:38

time? Like what was that meal like for them? It

15:41

was awesome. Yeah, he was he didn't

15:43

work at the restaurant. He was like

15:45

another another patron and kind of this

15:48

like, you know, town

15:50

legend, like just

15:52

this guy that could connect any two people

15:54

in the room to some some other kind of

15:56

thread. But yeah, it was

15:58

awesome. Like, you know, he's worth. there and he's

16:01

having the chicken with the

16:03

caviar, we're drinking like some crazy

16:05

cocktails and he was just like taking

16:07

in like the whole, like

16:11

the whole environment, like watching

16:13

someone kind of just like be in a

16:15

restaurant and kind of,

16:18

I don't

16:20

know, just like observing

16:22

service and food and

16:24

then other people. And

16:26

it's like to see a restaurant

16:28

where every single person is like happy,

16:30

everyone's having a great time, everything's

16:33

like hitting and all the food is great

16:35

and he was just like kind of

16:37

looking at me, like, why

16:40

would you leave this? Like,

16:42

you know, like this is like, this is great,

16:44

you know, like why would you want to

16:46

not exist in this forever? You know, and that

16:48

was kind of like where our conversation went,

16:50

you know, he was kind of, I don't know,

16:52

it was fun. It was just like a

16:54

lot of fun to like take someone out of

16:56

their environment, you know, take it into the

16:58

city, you know, and he knew, you know,

17:00

at this point, I've worked in restaurants and

17:02

stuff, but just to see the level

17:04

that Co was executing at for

17:06

him, it was kind of, it was cool

17:08

for me, you know, cause I feel

17:11

like so much of our audience that we

17:13

had there for years was incredibly familiar

17:15

with the story, you know, knew

17:17

the trajectory, knew like the, had

17:19

read the press, read the reviews. Like

17:21

knew where they were going, knew

17:23

what had been restaurants like this before,

17:25

we're diners, we're fancy diners, right?

17:27

Like that's fucking awesome. But it's like.

17:29

It is cool. And I love

17:31

that. Like I had that same feeling

17:33

like when my parents came to

17:36

eat, you know, cause they kind of

17:38

like, you know, we're never like

17:40

there, like the whole way through working at

17:42

Co, you know, they would, I feel like they

17:44

came to the old space, like,

17:47

I honestly think it was like lunch, friends

17:49

and family, you know, so what,

17:51

I don't know when that would

17:53

have been 2008. 2009. And

17:57

then they came, they came again on.

18:00

I think they like surprised me

18:02

and they came in for like my

18:04

birthday at the new space you know but

18:06

it was always cool to see their

18:08

reaction where they're like everybody here knows who

18:10

you are and I'm like yeah you

18:12

know or they're like hey like that guy

18:14

Dave he's really nice I'm like yeah

18:16

you know so it was always just a

18:18

trip you know for so many

18:20

people that know so much detail about

18:22

like what a restaurant's doing to then

18:24

just like share it with someone that's

18:26

just yeah they've never heard of it never thought of

18:28

it so I mean in

18:30

Chang I know like the pantheon of like people who come

18:32

to a restaurant there's a lot of you know you call them

18:35

px or you know VIPs that come

18:37

in but like are

18:39

the parents and families of

18:41

staff and and chefs like

18:43

the kind of

18:45

highest level of

18:48

px I don't know if they're

18:50

the highest yeah they're not the highest

18:52

level but you you want them to have the

18:54

best time yeah I mean in terms of everybody about

18:56

yeah oh yeah everybody knows like they're gonna have

18:58

the best fucking time yeah that's like

19:00

it's that's like it's

19:03

I always think about like the

19:05

kitchen people and cooks and

19:07

chefs who like miss so much

19:09

family stuff and so rarely get

19:11

to feed their family in like your

19:13

setting like at co at any moment

19:15

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22:30

I want to change it up

22:33

a little bit because Sean was running

22:35

on Bias Tier, one of the best

22:37

restaurants out there at Co. Co -bar turned out

22:39

to be a place that I love tremendously.

22:43

How different was that menu? I

22:45

feel like maybe you texted me, was

22:48

there a TV in

22:50

the bar at

22:52

your restaurant originally? Oh, now?

22:56

Yeah, there is. Was there one before? Yeah,

23:00

I think it was kind of always on the wall,

23:02

it's like a matter of whether it was on or

23:04

not. I think he sent us a photo of the

23:06

LG channel. Oh,

23:08

yeah. I was like, wow, that's

23:10

so weird. Mijodomo

23:13

channel on the LG. And I was

23:15

like, oh, that's gotta be it. So,

23:17

can you give us

23:19

a little bit about first

23:21

the town and then what was

23:23

this restaurant serving before? Yeah,

23:26

the town is, I mean, it's

23:28

so small. You know I mean? That's

23:31

like, there's a blinking stop sign. It's

23:34

a four -way intersection. There's

23:38

a grain and feed. There's like

23:40

a general store. There's this

23:42

restaurant. There's a blacksmith's shop,

23:44

like for real. An ironic,

23:46

not Brooklyn -based blacksmith's shop,

23:48

like a real blacksmith's. It's also

23:50

a local radio station, like

23:52

a local FM station, which

23:54

is kind of cool. WDVR,

23:58

they're like... It's great

24:00

programming. It's all like, you know,

24:02

just miscellaneous from bluegrass to like folk

24:04

and country and stuff. We

24:06

used to have a post office,

24:09

like we lost the post office.

24:11

So that's kind of a big thing,

24:13

you know, but it's a small

24:15

community and it's really, it's

24:19

a lot of farmers. So it's this weird

24:21

intersection. There's a lot of, like

24:24

people out here have a lot of land.

24:26

You know, there's still like big working

24:28

farms, you know, big, like a

24:31

couple hundred acre farms

24:33

to, whether it's cattle

24:35

or pigs or even produce,

24:38

like some of the guys that sell Union Square and stuff like

24:40

that are out here. And

24:42

then next to that is, you

24:44

know, you have like a

24:46

lot of like people that work in the

24:48

city, either Philly or New York. So

24:50

it's this weird kind of

24:52

intersection of people

24:55

that have been here forever. And then,

24:57

you know, people that moved here in the past five to

24:59

10 years, but

25:01

it's a sleepy place. And the inn

25:03

has always kind of been that

25:05

place where like everyone's there, you

25:08

know, it's like the whole, the whole

25:10

kit. It's like everyone knows each other's kids, you

25:13

know, the, all the kids that work

25:15

at the restaurant know, you know, other people

25:17

through their friends at high school and, you

25:20

know, whatever. And it's just,

25:22

I don't

25:24

know, it's like an amazing thing to be a part

25:26

of, you know, it's like the township buildings across

25:28

the street, you know, and they have like the planning,

25:30

the planning meeting on Tuesday nights and

25:32

they come over after and, you

25:34

know, have beers together. And,

25:37

you know, there's a small school down

25:39

the street the teachers are in after, you

25:41

know, a afternoon. It's like an incredibly

25:43

romantic version of a restaurant. Like maybe like

25:45

the original intention of a restaurant. Like this is

25:47

the central center of the

25:49

town of a place. This is

25:51

where mean, honestly, if you know

25:54

Sean, this is like the most

25:56

Sean Gray town. It's awesome. It's

25:58

like so you. And this

26:00

kind of local restaurant pub is so

26:03

you. What was, how many seats

26:05

originally and what's the menu? What

26:07

was on the menu? Well, it's kind

26:09

of always been kind of like, you

26:11

know, an American-style restaurant, like through

26:14

the 80s, I think 80s and

26:16

90s, like it was very popular

26:18

out here to have like these, you

26:20

know, wild game menus, you know, where

26:22

they were serving like. brattlesnake

26:25

and like, you know, elk and like,

26:27

you know, ostrich and stuff like that,

26:30

you know, that was like, and

26:32

I remember that from my first

26:34

job, my first cooking job was

26:36

down the street from here, you

26:38

know, and we were serving that

26:40

kind of stuff, like we had a

26:42

wild game menu, you know, with

26:45

alligator and like, you know, crazy

26:47

stuff and they, they got really well

26:49

known for that, like this in, this

26:51

in, in, in particular, I think. you

26:54

know I never got to eat there

26:56

back in the day you know but

26:58

from what people say like

27:00

that wild game thing was

27:02

very popular and the chef was

27:04

like pretty passionate about it

27:07

and like did it well they

27:09

always had like you know two kind

27:11

of concepts like that high

27:13

low kind of kind of thing

27:15

where it's like half the

27:17

restaurant could be like a full

27:19

like refined like multi-course

27:22

meal. And then next door

27:24

there's the bar with, you know,

27:27

drinking, you know, Coors Light and

27:29

yingling and a cheeseburger.

27:31

So it's always been whatever anyone

27:33

wants it to be, I guess, is

27:35

like the best way to describe it,

27:37

like a very tavern food. You know,

27:39

they always did a great job with

27:41

like, you know, rotating specials in and

27:43

out because it was a pretty captive

27:45

audience that was eating there. And yeah,

27:47

I don't know. I always fell in

27:50

love with the building itself, like the

27:52

room, like sitting in the room, you know,

27:54

it's all stone and the big fireplaces and

27:56

all that kind of. That sounds like

27:58

an incredibly difficult place to. to take

28:00

over if you will have any

28:02

intention of changing anything? Yeah,

28:05

well, it was, it's been very slow,

28:07

you know, and like, I guess

28:09

like looking at the bones of

28:11

the menu, like the way it's

28:13

written, nothing's really changed. You know, it's

28:16

like a half roasted chicken, the

28:18

New York strip, the pork chop

28:20

of sweet potatoes, cheeseburger,

28:22

onion rings. You know, that's

28:24

like what the menu is right now,

28:26

but it's kind of like. I mean

28:29

going back to the fried chicken and

28:31

the seven bone it's like how much like

28:33

whether a person knows how much technique

28:35

is in something or not I guess it doesn't

28:37

at the end of the day it doesn't

28:39

really matter right as long as it's like

28:42

this excellent thing but yeah so

28:44

it's just been a very slow you know

28:46

build just kind of like all right we're

28:48

gonna do this now like this and not

28:50

change any wording on the menu and

28:52

then you know the chicken comes out

28:54

and people like this is different about

28:56

the chicken about As an example, I

28:58

really wanted to do just like

29:00

a half chicken. I really didn't want to

29:03

have it be this like crazy long

29:05

pickup time So it's just like what

29:07

can we do on the front end to

29:09

like make sure it's As good as it

29:11

possibly can be you know and like I

29:14

think the number one thing I was scared

29:16

of was like us serving a

29:18

half chicken someone cutting into it

29:20

and it's like it looks undercooked

29:22

Mm-hmm. So I'm like all right, let's

29:24

split them like we'll wash them We'll

29:26

salt them for at least, you know,

29:28

18 hours. And then we're gonna cook them.

29:30

We do them in like a bag, making,

29:33

you know, using like some cogee, like creamy

29:35

cogee, bunch of shallots, you know, some fats

29:37

and stuff like that. And then the pickup

29:39

is now like six minutes. We do it

29:42

on a green egg. And it's like started

29:44

on the cage for five minutes, flip it

29:46

over. Give it two more minutes on the

29:48

skin side. And it's like done. And it's

29:50

great. You know, you know, everything is is

29:53

already kind of like, kind of like. there

29:55

and the pickup stays simple, but

29:57

like the end product I think

29:59

is like. is pretty awesome. And you're

30:01

using the Koji that the sergeant's

30:03

fill in was already using when

30:05

you arrived. Yes. Yes. Yes. So

30:07

a very secret recipe. Did you

30:09

bring your hamburger over or is

30:11

it a different kind of hamburger?

30:14

I did. It's round now. And

30:17

it's I love this hamburger.

30:19

I mean, listen, everything Sean makes

30:21

that I'm a huge fan

30:23

of but his hamburger bun was

30:25

a hot dog bun. And

30:27

the only place that served the hot

30:29

dog bun was the Olympic golf club. And

30:32

I mean, I don't know if I've ever

30:34

told you this, all those members were up

30:36

in arms. You stole her fucking hot dog.

30:38

I was like, oh, shit, they're all pissed.

30:40

The burger dog. You stole our hamburger bun.

30:42

I was like, no, no, no, trust me,

30:44

Sean. Are

30:47

you hoping people from outside

30:49

the community take notice and

30:51

come? Yeah, I think so.

30:53

I mean, I think it's been a

30:55

lot of of

30:59

everything, like we get a lot of

31:01

people in that

31:03

have driven past the end

31:05

for years. You

31:08

know, we have a lot

31:10

of people that just have a standing reservation.

31:12

And they come every Tuesday or they

31:15

come every Thursday. That's awesome. That's fucking

31:17

awesome. It's awesome. Yeah, we have a

31:19

two top every Tuesday, seven

31:22

o 'clock. How many seats? I don't

31:24

know. I want to say 80

31:26

ish, maybe 85. But yeah, we

31:28

have a number of people that just they just want

31:30

to be in the space every week, you know,

31:32

a beautiful space. I mean, the hope the hope

31:34

for me is like, that the

31:37

people that have been supporting it forever,

31:39

it's still it's still theirs, you know,

31:41

and like they've been kind

31:43

of they've been a part of the transition, you

31:45

know what I mean? Like they've been included in

31:47

like the transition, like it was never just

31:49

like, Hey, we're going to take over this thing,

31:51

we're going to close for three months, reopen

31:53

it. It was like, just this very slow,

31:55

like, let's meet everyone first, you

31:57

know, let's like, and then just little, little

32:00

bits and pieces of time, you know, and

32:02

people do come up from Philly, which I

32:04

think is awesome, you know, to like have

32:06

like a younger couple come in and they're

32:09

like, yeah, we rented a car and drove

32:11

up for the day, we just wanted to

32:13

check it out, you know, and the rest

32:15

of the room is, you know, the people

32:18

that eat there every Thursday, you know, and

32:20

I need there every Thursday, you know, and

32:22

that's, and I like, you know, I can think

32:24

of a few other examples of, you

32:26

know, closing a restaurant, reopening it is

32:28

something new, trying to try to carry

32:31

on a restaurant, like bringing the regulars

32:33

with you, bringing the community with you and

32:35

not making it feel like, whoa, whoa, whoa,

32:37

like, what's this fancy guy coming in here

32:39

and fucking up our stuff? Like, everything's different

32:42

now. I mean, really, this has a lot

32:44

of British pub vibes, right? I mean, so

32:46

many great pubs in the England are now

32:48

operated by a great chef and I think

32:50

that sort of started with furious in the

32:53

Heinz head. which has a mission star.

32:55

And honestly, what you've done, you

32:57

know, sort of was like, I could, I

32:59

could totally see this whole thing becoming

33:02

a Heston like thing, right, where you

33:04

leave the city because of your sort

33:06

of temperament, commitment

33:08

to excellence, it just becomes this

33:10

other thing where literally it goes

33:12

back to like a culinary

33:15

destination that's like worth a detour

33:17

and stuff like that. And this

33:19

is the beginning of that journey.

33:21

It's, it's pretty fucking cool. It

33:23

is cool man. How's the Asian

33:26

food out by your shot? There

33:28

is some there is some quality

33:30

tucked in here and there.

33:33

Yeah, there's a place in

33:35

Buckingham that I go to. Yeah,

33:37

it's a really, it's a

33:39

pretty decent Vietnamese

33:41

place. Towards Princeton,

33:44

there's some good, there's

33:46

some good options too.

33:48

But I mean, where I'm at,

33:50

there's not, there's not much. I

33:53

had a hunch. Hey Sean, you

33:55

know, you know, Coe's always

33:57

had some of the best

33:59

and and brightest cooks and you

34:01

were so good at building that

34:04

team. How has it been like

34:06

assembling a team outside the city?

34:08

It's been cool, you know, and it's

34:10

been very different. You know, like

34:12

I feel like the first couple

34:15

months I was kind of spending

34:17

a lot of time from a

34:19

house and it was amazing to

34:21

work with, you know, kids that

34:23

are like actually in high school.

34:25

And then, you know, if you have

34:27

like a group of like, you know,

34:29

20 kids and there's like

34:31

three or four that I'm like,

34:33

you're like, you are good at

34:35

this, you know, like you are cut

34:37

out for this, this work. And

34:40

we, you know, I've got, Omi,

34:42

there's our general manager, he used

34:44

to work at co as well,

34:46

which was amazing, like he'd sent

34:48

me a message and was like,

34:50

hey, are you really going to

34:52

do this thing? He's like, let

34:55

me come out and just help

34:57

you out for like a month or two.

34:59

And you know, he stayed on full time.

35:01

And I think like now it's like

35:03

people are seeing what's happening there.

35:05

And most of our front of

35:07

house staff that we've hired has

35:10

been customers, you know, people that

35:12

we're eating there. And they're like,

35:14

like, I've done this before, like

35:16

I worked in a restaurant in college

35:18

or you know, I really just like

35:20

what you guys are doing, like what

35:22

you guys are doing. And in the

35:25

kitchen too, you know, it's been like,

35:27

does it, a guy reached out to

35:29

me? And he was like, I'd love

35:31

to come in and just help.

35:33

He's like, I can give you like

35:36

three mornings a week, you know,

35:38

from eight to three. And I'm like,

35:40

cool. You know, and then, you know,

35:42

other people in the kitchen are,

35:44

it's their first job or, you

35:46

know, it's a loyal crew of

35:48

guys that have been with the sushi

35:50

for a sushi for a long time.

35:53

like the the progression. A lot of the

35:55

high school kids man they come back and they're

35:57

like you know they went away to college

35:59

for that. first semester or whatever and a

36:01

couple of them came back, you know,

36:03

and worked over the winter break and

36:05

they were all like, man, they're like, I

36:07

can't believe how much this has changed since

36:09

like September. And

36:12

I'm like, yeah. And they're like, oh, it feels so

36:14

good to be back. You know, they're like hooked and

36:16

it's been cool. And like these kids, man, like their

36:18

parents come in and their parents are like, he

36:20

is obsessed with working here. And I'm

36:22

like, yeah. Like,

36:24

so it's been amazing

36:26

to see, you know, it's like to go, anyone

36:29

can do anything if they want to

36:31

do it, I guess, you know, like plenty of

36:33

time to learn. It's like we're going to do

36:35

it for 40 hours every week. You'll eventually get

36:37

good at it. So yeah, it's been,

36:39

it's been very cool to see the

36:41

team kind of like grow and like, you

36:43

know, push each other, you know, you

36:46

know, Omi's got doing wine classes and like

36:48

everyone's like, hey, I want to learn about

36:50

that. Like, what, what's this wine? Like, where's

36:52

that from? So

36:54

it's been cool, man. Well,

36:56

Sean, I'm not blowing smoke up your ass. I

36:58

don't mean this. Like, you know, my son,

37:00

he was like five now. And you

37:02

know, it's crazy. Like

37:05

becoming

37:07

a cook, I think, has gone through

37:09

a lot of iterations culturally, but

37:11

I truly believe in like, you know,

37:13

with AI and all the stuff that's happening, cooking is going

37:15

to become like a real profession in

37:17

a serious way because it's hard to

37:20

learn what you know. And

37:22

if Hugo ever said like, hey, I want

37:24

to, I want to learn how to cook. I

37:26

want to do something. I want to

37:28

send him the New York city or SF.

37:30

I'd be like, you know what? You

37:33

should, you should work for Sean Gray. You should

37:35

move out. And like, I

37:37

think, and I've always said this, like you

37:39

are a remarkable teacher, extremely

37:41

patient. And if

37:43

I was just starting out and, but I wanted

37:46

to see like how to learn, how to think

37:48

and how to cook, I would definitely send them

37:50

to you. Like no question. I

37:53

can't, and I can't say that

37:55

about anybody or everybody. I definitely

37:57

would say like, if you, anybody

37:59

that's listening, like. like, man, like

38:01

the reason you don't wanna be in a big

38:03

kitchen in the city is it's hard to

38:05

sort of learn sometimes. You

38:08

just sort of thrust into the mix

38:10

and you're like, okay, we know that

38:12

this is gonna be a rotating

38:14

position, but just what

38:17

you're saying when somebody that's working sort

38:19

of part -time comes back and they wanna

38:21

stay, like I think that's an environment

38:23

I know that you're able to create. And

38:25

yeah, I would send anybody that's

38:27

trying to learn and like, go, go, go, go

38:29

move to New Jersey. It's way

38:31

cheaper too. Man,

38:34

it does sound fucking romantic. And like,

38:36

I wanna eat there, man. I

38:38

know it seems insane to go across the

38:40

country to eat at an inn, but like,

38:42

man, that seems nice. Do you have any

38:44

desire, Sean, to like, I bet

38:46

you have the answers, no, but to

38:48

take the menu to like super

38:51

ambitious levels? Maybe,

38:55

you know, like it's

38:58

kind of... Not

39:00

to say that what you're doing isn't,

39:02

I know what I mean, but like,

39:04

I could totally see Sean trying to

39:06

make a restaurant or a menu or

39:08

part of it that's like, hey, we're

39:10

gonna get fucking three mission stars, you

39:12

know? Let's just fucking do it. Certainly

39:14

capable of it. Yeah, I mean, like, I

39:16

don't know. I guess I want it

39:18

to just grow organically, you know? And, you

39:20

know, the guys that own it are

39:23

kind of in that, like, they're like

39:25

believers. They're like, all right,

39:27

they're like, let's just keep doing this

39:29

thing. The

39:31

town's happy, you know, it's like the staff is

39:33

happy. People

39:36

coming for the first time are happy, you

39:38

know? I think as

39:41

the team grows, the

39:43

complexity will grow. You

39:45

know, like, as people get better at what they're doing

39:47

and, you know, as we learn what's

39:49

possible within the space, space has a lot

39:51

of constraints too, you know? It's like

39:53

basement kitchens, a dumbwaiter, you know?

39:55

There's all these different levels

39:58

and dining rooms. But

40:02

like yeah, I mean, I fantasize

40:04

about year five. Listen, if

40:06

the fat duck can do it, right?

40:08

You know, they had port up, they

40:11

had, not porta potties,

40:13

I outhouses, you know. And

40:15

I actually think there's a lot

40:17

of similarities to Patrick

40:20

O'Connell in a little Washington,

40:22

which I don't know if

40:24

you've been, but I driven past

40:27

it, but I never got to

40:29

eat. Yes, it seems similar to

40:31

the story that you're talking about

40:33

right now, right? You know, it's

40:35

two and a half hours outside

40:37

Washington DC, and it's

40:39

Podunk Town in Virginia, and

40:42

over really almost 40 years,

40:44

it's become, and for most

40:46

of the duration, people knew that

40:48

this place was special, and you

40:50

know, it's an iconic place, and

40:53

it's a sort of a landmark in

40:55

institution, so. I mean, I think either

40:57

way you want to do it, I

40:59

think I could see, you know, a lot

41:01

of different scenarios, but I

41:04

think more importantly, it's like,

41:06

you know, it's all going to be

41:08

good because you're doing what you

41:10

want to do. It's a good feeling

41:12

to be in the restaurant, kind

41:14

of like, just having people just

41:16

loving the fried chicken. It's like,

41:18

it's awesome. You know, sitting in

41:21

there watching the Eagles win. Hey,

41:23

hey, hey, hey, hey, hey, hey,

41:25

hey, hey, hey, hey, hey. Well,

41:27

this comes out the commanders. We'll

41:29

see what happens. But, yes, here's

41:32

the next question, and we'll sort

41:34

of wrap it up. Are

41:36

you ready for like national

41:39

media and press and critics

41:41

and people stopping by and

41:43

changing, you know, they want to

41:45

put their narrative on the

41:47

thing? Like, how do you, how do

41:50

you control that show? Because it's

41:52

going to happen. You know what I

41:54

mean? Like food and wine. A lot of

41:56

help from... A lot of help

41:58

from friends. You know, I

42:01

don't know. Like, it's a, it's

42:03

a, I guess the, I guess

42:05

the thing I've seen happen the

42:07

most when people have come in

42:09

that are outside of like this

42:11

immediate community is like, it's very,

42:13

like it's very immediately

42:15

clear like what the story of

42:17

the restaurant is, you know, or

42:19

it's like, just the fixtures of

42:22

the people that are in the

42:24

bar in the restaurant. It's like,

42:26

you would, it would be very

42:28

difficult to. create a different narrative

42:31

than the one that it already

42:33

is, like that's like very

42:35

visible, you know, it's like, oh, this is

42:37

a guy that just got done, you know,

42:40

cutting hay for 17 hours, and he's

42:42

here having a burger and a beer,

42:44

and it's like, and I know him, you

42:46

know, and it's like, and he comes in,

42:48

and it's like, and it's like,

42:50

that's like the, the long and

42:52

short story. It's like, like, very,

42:55

it's very visible. So I don't

42:57

know, I don't know what else I

42:59

could do to be prepared or,

43:01

you know, I don't know. Well, we're

43:03

there, we're here to help however we

43:06

can. What's the best way for people

43:08

to go there? Is there a place,

43:10

is there like a hotel or is

43:12

there a couple ends in the

43:15

area? There is a couple

43:17

ends in the area. There's

43:19

one called the Wolverton Inn,

43:21

which is nearby, it's like a

43:23

really cute, that's been out here.

43:25

I remember guys working there in

43:28

high school, like when I was

43:30

a kid, but it's been closed

43:32

for the past 20 years. So

43:34

like that's reopen. So there's rooms

43:36

there. You know, there's a lot

43:38

of these cool little bed and

43:40

breakfast kind of in places out

43:42

here. There's no real, like huge,

43:44

town center kind of thing. It's

43:46

just little six, seven room bed

43:49

and breakfast. Next time my

43:51

wife and I are in New York City,

43:53

which is very rare these. I love you

43:55

dearly man. I'm so happy for your

43:57

sense of calm. You know what I mean?

44:00

like, I think most people are like,

44:02

Oh, Sean sounds pretty calm, but

44:04

I think you're you're content. I

44:07

am. Yeah, it's cool, man. It's good. It's

44:09

a good feeling. You know, you deserve

44:11

it. So I'm so happy for you. No,

44:13

I mean, you're happy

44:15

for him. I'm extraordinarily jealous

44:17

of him. I want

44:19

this fucking awesome shot, man.

44:21

Congratulations though. Seriously, man. The

44:24

sense it's awesome and romantic. Long

44:28

time. No,

44:30

see. Hi, Noel. Hi,

44:32

Dave. So weird, you know, it's just

44:35

like the old pod days when you

44:37

were at home. We were all at

44:39

home. And, you

44:41

know, now now we're just broadcasting a

44:43

full new segment over here without you. I'm

44:46

sheltering in place. Yeah, it

44:48

is. So if you're

44:50

listening to this on anything

44:52

other than our at the

44:55

Dave Chang show,

44:57

YouTube channel or on

44:59

Spotify, you should switch over immediately just

45:01

to get the visual of Noel at

45:03

the news desk here. It is truly worth

45:05

just shifting over to another platform right

45:07

now just so you can see this this

45:09

morning on the Chris and

45:11

Noel show. Our special

45:14

guest, David Chang coming to us

45:16

live. We got a moif, right, Dave?

45:19

Yes, we do. That's what we brought Noel in

45:21

here for. My

45:23

opinion is fact. I'm to

45:25

dive right in here. Go. The

45:30

if you've ever shopped at a

45:32

grocery store, you know, there's the little

45:34

rubber or plastic divider that gets placed

45:36

between people's orders on the conveyor belt.

45:38

I mean, the last time we heard

45:41

about this, Dave was maybe bleeding all

45:43

over one around the holidays last year. My

45:47

opinion is fact. Do

45:49

you? Is it

45:51

your responsibility to place

45:53

the rubber divider after

45:55

your groceries for the

45:57

next person? Do you place the divider down? Isn't

46:00

that a normal? I think that

46:02

that's the normal thing to do.

46:05

I feel like the calculation I'm

46:07

doing right now is, are you

46:10

putting, is my responsibility before or

46:12

after? And I think it's after.

46:14

Mr. King? I definitely think it's

46:17

your responsibility, but I'm also thinking

46:19

of situations where sometimes there isn't

46:21

one available. Right. Oh, yeah. They

46:24

haven't been restocked into the little

46:26

channel next to them. And for

46:29

whatever reason, the other person in

46:31

front of you can't see that,

46:33

doesn't see that. And they're like,

46:36

well, I'm waiting for you dumbass.

46:38

You know what I mean? So,

46:40

yes. Like, you're, the person behind

46:43

you is impatiently waiting for you

46:45

to do your job and place

46:47

the divider. And you're like, there

46:50

is no fucking divider. But I

46:52

think that it is, you know.

46:55

definitely side with the person waiting,

46:57

putting their groceries on the conveyor

46:59

belt. That person is in charge

47:02

of getting the divider. Now, there

47:04

are certainly people, and I know

47:06

this, because I've seen it, there

47:09

are people that refuse to use

47:11

the divider. They'll just, you know,

47:14

they'll wait for a big gap,

47:16

big enough gap between your groceries

47:18

and their groceries. I feel that

47:21

those people that are... non-dividers aren't

47:23

necessarily like anti-maskers or anti-vaccinators or

47:25

whatever, but I do think that

47:28

they fall into a group of

47:30

people and I don't like to

47:33

stereotype people or put them in

47:35

a bucket, but I think I

47:37

have no choice here. You don't?

47:40

There's a great overlap with people

47:42

that choose not to use the

47:44

divider and they are the people

47:47

that if they have dogs, they

47:49

also don't pick up their people.

47:52

Yeah, agree. 100% agree. I think...

47:54

It is absolutely without question your

47:56

job to put the divider down

47:59

when you were done placing your

48:01

groceries. I think it is 100%

48:03

your job. I agree with you Dave that

48:05

there are some people who just think, what

48:08

do I need a divider for? This six or

48:10

eight inches of space is a. Especially

48:12

sometimes where they only have like four

48:14

or five items or like it's clear

48:16

that their items are very different than

48:18

your items, but still. Yes,

48:20

I think that divider is

48:22

the one thing keeping our

48:24

whole fucking society in place.

48:26

And I think if you

48:28

don't place that divider down,

48:30

you are an anarchist, you

48:32

are letting your dog shit

48:34

on my lawn and not

48:36

picking up after it. And I'll

48:39

say another- Well, it doesn't

48:41

matter if they're anarchists,

48:43

they're just gonna get

48:46

parted anyway, it's okay.

48:48

I had this experience the other day where

48:50

somebody over zealously literally walked around

48:52

me to grab the divider and place

48:55

it down when I wasn't even done putting

48:57

my god damn groceries down yet. Now

48:59

that's also a crazy person. Just to prove

49:01

a point basically that you didn't do your

49:04

job? No, because I wasn't done with my

49:06

job yet. She was just like, you're done

49:08

as far as I'm concerned. And I was

49:10

like, that's the other side of the spectrum.

49:12

If you have your sort of

49:15

anarchist anti-government people just like...

49:17

And fascists, those people are

49:19

fascists. Those are fascists. That's

49:22

the two sides of the spectrum here.

49:24

I see that. But why are people

49:26

so thirsty to put their stuff on

49:28

the conveyor belt though? It's not

49:30

going to make it move any faster.

49:32

This is a good question actually.

49:35

All of a sudden is crazy.

49:37

I tell you what, I basically play

49:39

jenga, no matter how much real estate

49:41

I have or little. I'm making

49:44

I'm like an a line

49:46

marking their tired territory. I'm

49:48

marking my grocery food with

49:50

or without the divider with

49:53

how much food is being stacked.

49:55

And also I take great pride.

49:58

I take great pride in. shopping

50:00

for my food in an organized

50:02

fashion, right? So, like, everything

50:04

that should go together, it goes

50:06

together, right? Like, the eggs and

50:09

the dairy, everything goes together,

50:11

like, their Lego pieces, you know?

50:13

And I feel comfortable in stacking

50:15

as high as I possibly can.

50:17

I'm sorry, you're not, you're saying

50:20

to me that on the conveyor

50:22

belt, you're not single layering,

50:24

you're building vertically? Oh,

50:26

the moment there's an opening.

50:28

The moment I see black, I'm stacking.

50:30

This is the behavior I cannot get

50:32

behind. This goes back to the, why are

50:35

you so thirsty to get your stuff on

50:37

the conveyor belt? The moment I see black,

50:39

I start to stack, you gotta be

50:41

fucking kidding me, dude. So like, four

50:43

inches opens up on the conveyor belt

50:45

behind the divider and you're just like,

50:48

it's go time. No, no, no, I

50:50

do save time because I don't have

50:52

to wait for that slow-ass fucking conveyor

50:54

belt, so I just put it all

50:56

in one single, fucking line. You know what

50:58

I mean? Yeah, but I think Noel's

51:00

point is like you're never, you're

51:03

never gonna be like slower than

51:05

the person checking your groceries through,

51:07

right? It's not like they're not

51:09

waiting for you. No, no, but I

51:11

can do other stuff. Oh, you're trying to

51:14

get back to your phone. Yeah, I

51:16

can look at the magazine that I'm

51:18

never going to fucking buy. Oh, brother.

51:20

I mean, Noel, I do take your point

51:22

of like, is what's the rush? to get

51:24

your shit on there. I always feel like

51:27

it's also at a target, a Costco,

51:29

places where no one's gonna move

51:31

any faster. We're all working at the

51:33

same rate. What do you think about

51:35

Dave's point though that it frees you up

51:37

to look at your phone so more if

51:40

you're able to get your shit stacked? This

51:42

is where we disagree. Now well is

51:44

front-loading with the time on the

51:46

phone. She's looking at the phone and then

51:49

waiting to stack. Okay. I'm just saying like

51:51

I want it. I want it. I want

51:53

to blitzkrieg that conveyor belt. I

51:55

want that conveyor belt not to

51:58

know what the fuck hit it. Let's go. that

52:00

this topic was quite so fast. Yeah,

52:02

I mean, I'm an anarchist and a

52:04

fascist simultaneous. All right, uh, the

52:06

second topic of today's Moya

52:08

couldn't help but notice Dave as you

52:10

were rehydrating from your current illness. Um,

52:12

for those watching video, could you hold

52:14

up the container you've been drinking out

52:16

of here? Yes, that is. What do

52:19

you, what are you, what are you,

52:21

what are you, what are you, what

52:23

are you, what are you, what are you, what

52:25

are you, what are you, what are you, what are

52:27

you, what are you, It dawned on me

52:29

this morning I did not know I

52:31

had nor a virus and I drink

52:34

I drink it was full I drank

52:36

it and then it dawned on me

52:38

I was like huh I should probably

52:40

now drink it entirely so

52:43

no one else gets sick.

52:45

You a sick person started

52:47

drinking out of the bottle and then

52:49

it occurred to you the only

52:51

one in the house. Okay right now.

52:53

Here's the here's the moist

52:56

question. When is it? When you're not

52:58

alone, if you live in a house,

53:00

if you live in a shared living

53:02

situation, whether with a loved one or

53:04

roommates or whatever, when if

53:06

ever, is it appropriate to drink

53:08

directly from the bottle? We'll

53:11

start with you, Mr. Chain. When you

53:13

get to the lower third. Meaning you

53:15

might drink some out of it and

53:17

put it back in the refrigerator? No,

53:19

no, no. This is when you can start

53:21

drinking it out or the bomb. And

53:23

you have to finish it. Yeah. What am

53:26

I going to do, pour, once I pour

53:28

that into a glass, right? Once I pour

53:30

that into glass, I only have like

53:32

this much left, you know, might as well

53:35

save the environment. So I'm

53:37

of the same thought that if there's

53:39

one, maybe one and a half portions

53:41

of liquid left in a container,

53:43

you are not only within your right,

53:46

but to Dave's point, the

53:48

environmentally responsible thing

53:50

to do is to not get out

53:52

another glass. And I don't understand why

53:55

I would. waste a glass, just it's

53:57

already in a container. Why

54:00

would I want to pour it into

54:03

another container? No, well, if you're

54:05

down to the last, let's say,

54:07

two-thirds of a cup of sugar-free

54:09

lemonade, will you drink it

54:11

out of the bottle? Absolutely

54:14

not, Chris. Absolutely not.

54:16

I could be on the wrong side

54:18

of history here, but there's something sad.

54:20

You know, it evokes a sad feeling

54:23

to me of not pouring something

54:25

out of the bottle. And I

54:27

think that probably comes from...

54:30

ice cream eating and ice cream

54:32

out of the pine. Oh. There's

54:34

a sadness to continue

54:36

eating to eat something or

54:38

drink something out of a

54:41

container. That's so tethered to

54:43

ice cream pints for me. So

54:45

it's a no for me.

54:47

You're reading Dave's decision not

54:49

to get a glass less as

54:52

an act of environmental sustainability

54:54

and more as a... active

54:56

I've given up on life

54:59

and I'm just gonna eat

55:01

from the container. Yeah pretty

55:03

much you've given up on

55:05

an extra activity pouring it

55:08

into another glass and you

55:10

know I understand the

55:12

environmental points I'm not gonna

55:15

give a shit about the

55:17

environment is I said that as a

55:19

there's just no way I'm gonna pour

55:22

that into a glass why I

55:24

don't understand out of It's now

55:26

I I lay claim to the real

55:28

estate that is in this bottle like

55:30

no one else is gonna drink it.

55:32

Why would I ask you if Grace

55:35

is around if she's just

55:37

walking around would you drink

55:39

that last quarter? And if

55:41

okay and if the kids

55:43

are sitting down and Grace

55:45

is there 100% putting your

55:47

glass. Interesting. You've got to

55:49

set an example. Or even

55:52

if the kids aren't there I'm putting

55:54

in. So let me ask you this.

55:56

Grace, you've never seen Grace drink

55:58

out of the book. bottle. Absolutely

56:01

would never happen. So then...

56:03

Not a chance in hell. How would

56:05

freeze over for Grace would drink

56:07

out of the bottle itself? Is

56:10

this a guy thing? Would Jamie drink

56:12

out of the bottle? There is

56:14

a zero percent chance that Jamie

56:16

would ever drink. I've done Jamie

56:18

for 100,000 years and I've never

56:21

seen her bring the bottle to

56:23

her lips. That's... that's a no

56:25

go. I really can't think of

56:27

many females that would do.

56:29

this exact thing. I don't want

56:32

it to be a gender thing. I

56:34

don't I don't I don't believe

56:36

that's true. No, no. I think

56:38

what Chris and I are

56:40

trying to say is we don't

56:42

need you or anybody else to

56:45

do it to adopt it. We

56:47

just want you to accept what

56:49

we do. Just respect our freedom.

56:52

Respect it from the dark though.

56:54

You don't want anyone seeing it.

56:56

So why is it that you

56:58

want one other right now? Because

57:00

it's us! You're doing it

57:03

in front of Chris. Listen.

57:05

Not in front of me. He

57:07

knows he's a vong. He knows he's

57:09

got a friendly audience here to

57:11

see this happen here. I will

57:13

say though, I knew where we were

57:15

going to talk about this today.

57:17

And I was on board for I

57:20

was on board for the. I mean,

57:22

God damn it, there's a couple

57:24

left in here. I'm just gonna

57:26

drink this thing. Like, what's the

57:28

point of getting a glass? Even

57:30

if you don't want it? Even

57:32

if you don't want it, even

57:35

if it's a little bit, or

57:37

30% or 40% more than you

57:39

want, you're just gonna drink it

57:41

because it's the only act of

57:43

freedom available to a man or

57:46

a woman. But when I saw

57:48

Dave drinking it dawned on me,

57:50

I'm... in solo and I drank this and

57:52

this is my son's favorite thing and I

57:54

was like oh I shouldn't put that in

57:56

now I have to drink it also I just

57:58

want to say for eight