The Dan Le Batard Show with Stugotz - Hour 2: How Do You Milk a Tiger? (feat. Chef Janine Booth and Chef José Mendin)

Episode Date: February 13, 2025

Dan is hosting an upcoming event at South Beach Wine and Food Festival, but due to an abnormal amount of allergies to an unfortunate amount of food, he can't actually try many of the dishes he'll be discussing. That's where chefs Janine Booth and José Mendin enter the picture. Tony and Billy square off in today's "taste off" as they do their best to describe dishes served by Chef Booth and Chef Mendin so Dan can decide which taste the best...without actually tasting them. Plus, why does Billy get called to jury duty so often? Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Are you excited? I don't trust what's happening around here. I see that Jessica is in the back and she is rubbing her hands together like a sinister villain of some sort and she's doing something with her eyebrows. Like a praying mantis. doing something with her eyebrows. Like a praying mantis. What is with those eyebrows? What are you doing?

Okay, I don't know what's happening here. Yeah, she's right. What are you guys doing? Why are there people, I hear clamoring pots and pans in the other room. Well, Dan, I don't know if you're aware of this, hopefully you are because it involves you. The 24th annual South Beach Wine and Food Festival,

presented by Capital One returns to Miami February 20th through the 23rd. Tickets are on sale now at sobewff.org. So sobewff.org. And today we decided, because again, I hope you're aware of, you're gonna be hosting an event for the South Beach Wine and Food Festival,

the Sunset Feast. And I'll give you a little bit more information on that now. Hopefully this isn't the first that you are hearing of this. But we decided to invite some chefs over because I know that you fancy yourself a talk show host on the television, a Carson of sorts. So I said, you know, what is this show missing? We're missing a cooking segment.

So we decided we're gonna bring in some chefs. We're gonna bring in Chef Jose Mendin, a five time James Beardard award semifinalist and co-founder of the pub belly restaurant group and good pub belly oh pub belly is good world-renowned chef Janine Booth originally from Australia now living in Miami with her fellow chef husband running several restaurants including the Stiltzville fishbowl, I love Stiltzville. That is so good.

Both of those are good. This is one of the best events that Miami, Miami does not do a lot of great events annually that are consistently great. This one never has failed. This one never falls down. Better than the boat show, am I right? Better than Ultra, am I right?

Well, different. Different event. This one is the best one, Billy. This is the one where you can go in a tent on Miami Beach with a little glass around your neck and fill it up with alcohol and food all day. I've never been. I think I'm gonna go this year.

Check it out. It's pretty great, and I am doing something with Belkis. Why have you put Tony in this room? I think you're hell bent on chaos here. No, no falsehoods. Okay, so here's the thing. Both of these chefs are gonna be serving their delicious food throughout the festival

and Dan, you as you mentioned, you're gonna be hosting a sunset feast event with Belkis Nerey. Who's more famous, Dan or Belkis? Belkis for sure. We're not, you know. It's not a competition. No, I'm just asking. It's not a competition. Who gets top billing there? But Belkis? We're not you know, it's not a competition It's not a competition. Belkis does win that competition. Well Belkis has

Building there. It's not a personal thing Dan. It's just Nachos there. She's got she's got something that makes well first there. Okay, what does she have expertise? It's linguine guys. Here's the thing. This event is gonna be February 22nd on Saturday evening Linguini. Guys, here's the thing. This event is gonna be February 22nd on Saturday evening. You can see all the information. Wait, is it linguini or nachos? I feel like we need a ruling on the phone over here. It is a pasta, but you would understand why.

It looks like nachos though. Dan, I think you think it was nachos. And that's why she's the expert, Dan. Exactly, yeah. You would think looking at us in my bloated face that I was the expert, but no. No, people get nachos and linguini and stuff all the time. You might with Belkis, Dan.

Okay, so the point is, Dan, you ask why Tony's there, it's because we're going to be doing some tasting here of some of the dishes that they have made for us. Unfortunately, as you know, it's one of your burdens in life, is that you have a number of allergies. So we don't want you to have some sort of situation where you break out, where there's too much of this or that in there,

then your blood, something happens, and I don't know, you get sick, you get swollen, whatever it is you throw up. So, Tony and I have decided the safest play is for Tony and I to both be in there, and I'll be here too, because I have to kind of turn the levels up and down. And all that. The safest for whom?

The safest for you, for you. Safe for you to make sure. For your colon and your large intestine. Physical health. We wanna taste the food and we're gonna describe to you what we're tasting and then you can choose which one of the dishes you think tastes best based on how we're describing it. So it's the same dish,

but we're getting two different descriptions. Exactly right. And then you can pick which description you like best. Yeah. Wait, so it's not. And then they'll come in and they'll tell us what it is that we're eating, but we're gonna, you know, with our sophisticated palates, I feel like it's gonna be fairly obvious once they get in there what it is that they... But I'm not gonna be able to eat any of this? Well, maybe. Depending on how we describe it to you, maybe you'll determine that this is safe for me

to eat or not eat. If it's gluten-free, dairy-free, exactly, nut-free, all right well they're professional chefs so the food doesn't taste like shit so you probably can't taste it but... So who is coming in here is it Jose Mendin first or is it going to be Jeanine Booth first? I think first we're gonna have chef Jeanine Booth is gonna be taking a dish. I'm gonna run over there now. Exciting, thank you. So you fill now. Okay yeah thank you yeah, thank you. You're doing a lot of different things here. You're spinning a lot of space. Do you want Sasha to sit in the EP chairs? She can handle it.

Yeah, go ahead and handle that, yes. A little more chaos would be good. I don't think she'll stay there. But help Janine in. You guys are going for maximum chaos here. I don't understand why Tony's in the room. I don't understand why it is that Greg and Stugatser no longer in the room.

Careful there, Jessica. Jessica almost broke her ankle, and we almost had a dog thrown at a camera. That wouldn't have been good. Sasha, yes. Janine, thank you for being with us here, and that looks both delicious and healthy. That looks both of those things.

Thank you so much for having me. I'm gonna grab one of these right here. You're welcome, yes. And so you guys, explain to me, Billy, how this is working. You're the game show host. All right, we're gonna be tasting this. Chef, are these both the same thing?

Are these different? They are all the same. Okay, great. They're all the same, so there's little bite-sized pieces for you there. This is one of the dishes that we'll be serving at the Sunset Feast event. So this is tuna.

Whoa, whoa, whoa, whoa, whoa, whoa. It looks like it, it looks like it. It looks like it. Hold on, let us taste it. Let the experts do their job first. I shouldn't be looking then? You can look, but you said one of the main ingredients. Look but you can't. For the audio audience, we're looking at...

My mouth is watering. It's almost like a little taco of sorts, but it's not the taco you think. It looks like a bao bun. It's not a bao bun, it almost looks like un chicharrón. It's not soft, it's crispy. I one chicharrón. It's not soft This is it's crispy. I don't know if we say There's a crispy kind of wrapping here Then there's what looked to be some burnt sesame seeds from like a Burger King type, what is that crunch?

How would you describe what the wrapping is? It is not a taco. It seems like some sort of healthy crispy It's like chicharrón. Yeah. Like what would chicharrón be? That is what it is. Chicharrón. There's a nice aioli on top. We've got the black sesame seeds. There you go. Good, good buddy with the ASMR. But wait a minute, chicharrón is not healthy. No, this is healthy for sure. Depends how you make it. A little glutin-y maybe in here. I sense some gluten. My mouth is watering. Some avocado too. Perhaps like an essence of wheat. A note, a slight note. I'm not allowed to have any of this.

This is what we're doing here. You guys just gonna. It's kind of chickeny tasting, you know. Chickeny tasting? Yeah, there's a chicken taste to it. Billy does not win whatever this contest is. The winner for best description goes to Tony, who did not describe it as chickeny tasting.

Chickeny tasting, no. It was not chicken tasting. Janine, now what is the payoff here? You're going to tell us what it is they just consumed? Yeah, I mean, I think you both had really interesting takes on what the dish is. I love the chicharron idea. It's actually not chicharron. It's actually a shrimp chip. So rather than pork skin, it does have that like salty umami kind of flavor and definitely a really nice crunch. And then it is a tuna tartar. You had the spicy aioli, right? The burnt sesame seeds. No, they're black sesame seeds. They

come in two colors. These ones just happen to be black. And there's a little sesame seeds. They come in two colors. These ones just happen to be black. And there's a little sesame dressing with some avocado and cherry tomatoes. She's got five of them here. Jessica and Jeremy, are they allowed to have? She brought five in for you guys. And how good was it? Because I'm sure that's delicious. I could have about a thousand of them. I guess I would love some. Yeah, Sasha wanted to try it too. Okay, we're not going to give it to the dog. That's probably disrespectful. I think that is insulting to the chef.

That's fine. I mean, the dog is really, really cute. So I'm happy to share. But that's probably got dairy in it, right? That's dangerous with the dogs. You gotta be careful. All of a sudden, Jessica's gonna have a mess on her hands. She doesn't need.

We're all gonna have a mess on our hands. Yeah, not me. If Dan eats it. Finger licking good. So Janine, thank you. We are not rating this dish against the next dish, right? You're just gonna keep bringing these down? Yes, Chef Jose has another dish.

It's actually in, well, you'll see. I can't tell you anything. Don't tell us. Do not tell us. So I'll go tell him you guys are ready for him. All right, thank you so much. Dan, what did you think of that? Would that be something you would order?

I'm just hungry now. What did you think of the taste based on how we described it? I'm having a Pavlovian response. If you're watching me on video, I'm being bothered by how much, this has become a bit of a suffering. What should be a festival of joy. I'm not sure about that either.

Festival of suffering sounds like not a great tease for the South Beach Wine and Food Festival. Also festival interesting that food never made its way into the shipping I just offered you guys and then Jessica gave yes to the dog. Yeah, I loved it So this is Jose Jose Mendean. Thank you for those pub Belly restaurants are personal friend of mine down is really alright And who's describing what here? This is also making me hungry. Okay. I can eat this. I don't know if you can eat, hold on, I don't know if you can eat this. I gotta taste it. I don't think so. Hold on a second. Alright, there's some grass on the top which you should be fine with and then a piece of cheese. Oh wow. It would appear. Dairy of some sort so you can't

have the dairy. Okay, let me update. Our food has arrived over here. Some oils there, some essential oils. Okay, so there's a Dan. This is a beautiful spread Okay, we're looking at is possibly three other pieces of tuna Jeremy. You're disgusting. It could be on Could you eat it in one bite? No, it's just he ate it gross two hands Like look this is what am I waiting for fancy food these are gourmets here. You guys, this is like feeding wolverines. It's like feeding people who haven't been equipped with human etiquette. The best of our eaters is Jessica,

and she eats granola tidbits by the Pelican bite. Yeah. Throws them in her gullet. Gullet. That's accurate. And she's the one who eats most, like this is disgusting what you just did Jeremy You know that like the third picture that exists on Google if you search my name is my finger in my mouth from that heat Game because of you people it's gluttonous

Yourself faces what a pizza taste to it face cheese pizza. Yeah, there's cilantro in there something So long to lose gluten free. So you think I say you want some oh I'm not certain. So Dan, what we're looking at here. But Dan, you can't have this one. I don't know if you can, Dan, because there's cheese in it, right? There's a beautiful, like, I don't know what the cheese is,

but it could be like a Parmesan cream, right? With a beautiful, thin piece of tuna with a little bit of Parmesan on top. I don't think you're supposed to give away the tuna. I got reprimanded. I'm the tuna. I got reprimanded. I'm not certain that it's tuna. I got reprimanded in the first. Well, why don't we go to the,

should we go to Chef Jose here on what? It could be a tomato. It looks delicious. It looks like it's also replete with dairy and it would make my face explode. Actually, Tony, very well. A little chimichurri on top of the fish. So, not chimichurri.

Insider cherry. That's a basil pesto. See basil, see a ton of pizza. Good try though, Tom. The sauce itself is going to be a parmesan leche de tigre. Oh, I knew there was tiger in here. Some parmesan with some citrus and some rice wine vinegar. Yeah.

And then on top, yes, has a piece of parmesan cheese and a fried piece of basil. Chef, how do you milk a tiger? Excellent work, Billy. I thank you for putting. One nipple at a time. I'll explain to you outside a tiger? Excellent work, Billy. I thank you for putting. One nipple at a time. I'll explain to you outside. Yes, thank you.

When we're in a more private setting. Jose, what would you describe as the most overrated of the fancy ingredients? Of the fancy ingredients? Yes, the overrated fancy ingredient, where people, like when I get something and they say it's pecan encrusted, I'm like, get out of here with your fanciness. I mean, I think what's going on with caviar right now,

the way that people are just, it's too expensive. Agreed. Come on. Chris Cody just got into caviar. I've noticed caviar's everywhere right now. It's very trendy. And it's not cheap. Well, we went from the tinned fish trend

to now we're doing caviar. What's with that? The what? Oh, the tinned fish, it's just the way they preserve the fish. I love tinned fish, but now the tinned fish appeal is that it's $3, but the caviar, what's with that? The what? Oh, the tin fish, it's just the way they preserve the fish. I love tin fish, but now the tin fish appeal is that it's three dollars, but the caviar is like a hundred bucks.

Where are you guys on the descriptions of these food? Who wins, are we pitting one food against the other, or is it just you guys are eating in front of me and I'm getting frustrated? I'm getting their descriptions against each other. So I think it's all of it, right? Like you have to pick a description, we have to pick a chef and then you stay hungry

Yeah, exactly. So who do you think won right round one Janine or Jose? Based on the description. Yeah, and what you saw well I'm gonna I'm gonna say that Jose won because just because Tony as soon as he took the first bite He screamed wow, but he also is biased and he's trying to help friend. Yes. I just love great food the parmesan No, this is a very corrupt situation All right, Jose. Congratulations. I'll give you that victory. I will also tell you Janine was robbed Let's say like the Marlins ballpark. He's was excellent Dan

Tony Janine are we going to a third dish here? How many dishes are we doing? We only have eight more Janine, are we going to a third dish here? How many dishes are we doing this week? We only have eight more, nine, eight, nine more. 740 more? How did we create a segment where Tony just got to eat gourmet bites of food in the studio with you, Dan? Jessica, I'm as puzzled by this as you are. It's a great segment.

Guys, Chef Janine's coming in right now. This is what happens on a wild, chilly Thursday when you put him in church. Oh my goodness. Ooh, these look like tacos. Wow, this is good, too. Oh, I know These look like tacos. Wow, this is good too. Oh, I know exactly what that is. She's good with the wraps.

Yeah. You gotta be careful with Janine and the wraps. So now, for those of you who are listening, there are little slices of lemon. Should I sprinkle the lemon or the lime on it? You can do a little sprinkle of the citrus on there. Just like the chef intended. A little Couchermont on top. Which is better?

Exactly, a little Couchermont. Oh, yeah. Jessica's mouth is mouth watering with mine Jessica do the Jessica mouth watering cam please I see what's happening over there Billy's putting a lime on his there's lemon and a little mini Tabasco if you like oh my god that's so cute alright there appear to be peppers on this which I don't have a great relationship with. Can you have some sort of plate or something underneath?

Dan, are you allergic to peppers by chance? I am, yes, I can. You can't have peppers. You can't have peppers? But these are like a, okay, hold on. Oh my god. I'm gonna take just a whole bite here, Dan, if you wanna watch.

I can only have banana peppers. Those are the only kind I can have. Oh my goodness. The only ones are banana peppers? That's the only pepper you can eat. Yes, the only nut I can eat is the pecan, too. Well, mm. Oh, wow.

That's why you had pecan encrusted earlier, yeah. Yeah, I'm sorry, too. OK, Dan, let me describe this for you, Dan. Dan, this is a beautiful fish dip taco with a cassava base, cassava chip base, with a little bit of pepper on top, a little bit of dill, then if you want lemon lime or Tabasco, so I sense there's a long guy here. There's a little bit my long guy. Yeah, there's a long guy That's no Cuban in there. I said there's a little bit a little bit of a pickle

Mmm, a little bit of pickle pickle onion. Yeah, a little bit. How right did they get that? Janine? Uh, you were like 99% right, and then you coming in with the melango. Thank you. It was actually melango. So it's a melango root taco. Thank you. Wow. What? Billy. Wow.

For real? That's pretty amazing. So a melango root taco with the smoked fish dip. Wow. With pickles, our house made pickles from Stiltzville Fish Bar. We have pickled cucumbers, pickled Fresnos for a little bit of heat and pickled red onions. So you guys nailed it.

I'm so proud of you. And all of this is gonna be available Saturday, right? No, Dan's Malanga free. Yes. You're Malanga free? This is gonna be available Saturday at the event. You love Malanga, Dan, don't do that. My mom loves telling the story when I was a little kid,

loves telling the story. People would come over and I'd tell them not to leave. And then I would say, we have Malanga. I was trying to keep the guests at stake. I was 36 years old. The rareness of these guys, it's a tribute to you, I think, Janine, them being able to itemize the ingredients because they taste each of them.

They're not exactly experts here. It suggests that what you've made here is very fresh. It is very fresh, yeah. Everything we do, especially, you know, Stiltsville Fish Bar is all about fresh seafood. And yeah, so thank you. I'm glad that you were able to dissect all the different flavors and you gotta get it right with it

Did you get it right with the cassava flower as well? Like is that what there's no cassava? No, it's just the malanga itself We just slice them super thin and then we put them in these little taco fryers and fry them Okay, get the shape. I think Billy wins our own cuz he got the malanga the other stuff is easy It's not for you to decide who wins here. Thank you, Jan. Thank you so much. Thank you guys. You get into the big room and all of a sudden you're the one deciding who wins the thing. I want to give him props. What do we need to know here as we go to the fourth dish before you. We have to tank this one for Jose right? We can't have him win. We have to have it come down to the last one. So no matter how good this tastes you have to say it tastes bad. That's right. Is it a round of best of three? Yeah, yeah. Okay.

This is gonna be bad no matter what. Well you wanna eat the third round. Tony, you're friends with him, but I think if you throw it up afterwards. Can we, can we, let's do this. No, let's just, let's insult him. Vomit the food in his face exactly right. When he gets in here, let's just say it wasn't anything.

Okay, good, good, yeah. Okay. Okay, good, I think this is gonna work. All right, we are ready for Jose. We are ready to see if Jose, that's good. That's where I want my chefs. I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that's where I want my chefs I want them to immediately emerge from the bathroom that know where Jose is, but I thought we were going to a fourth dish now. Can we allow Jose to get in? Okay, we're gonna keep waiting.

We're gonna filibuster because he's not quite ready yet. Don't worry, Sasha's doing a really good job on the ones and cheeses over here. Yeah, she's killing it. All I know is that first dish was absolutely delicious. Yeah. This is all really good. Stugats, would you like some of this malanga?

It is delicious. It's a malanga fish dip taco. Sure. I have to come in there I will I will come in in a second and try it. It's headed your way. Don't worry. Okay terrific exactly, right? Okay, and then there here there's some Malaga tuna. Okay, but I fear that at this point We are just in a position where we're making the audience listen to us have lunch No, no, this is like when we can't find one of the chefs Yeah, and this is actually something uniquely Miami the South Beach wine and food festival We should be reveling in its uniqueness this time of year. This is one of the special

And thank you. This is Jose. This is Jose Mendean I will say again that the pub belly restaurants are Extraordinary and and so stiltville stiltsville Fish Bar in South Beach, by the way. Dan, I gotta tell you, this is the best mule agua I've ever had. There you go. A little hot.

I wonder how proud Stugatz is that Tony was able to talk his way into a segment where he just gets to eat gourmet bites of food. So jealous. All right, you guys wanna describe what's happening here? I like to watch Tony eating. Oh, come on, man. It's a soup, Dan, so we're looking like a dumpling soup.

Yeah. And I feel like the, it's like a cup of noodles, kinda. The broth is beef-based. Beef-based broth. Let's see what the dumpling is itself. I sent some soy. Can you have soy?

No. Oh. I can have the gluten-free soy. What is that, tamari? Gluten-free soy? Yeah, tamari. I don't know about that. How about you have any corn allergies yeah I can't I can have I can have so this has cheese in it though Dan so you can't have it I'm tasting the corn there's definitely corn I thought we had agreed that the two of you thank you Billy for corny that's useful I thought that we had

agreed that you were gonna make an assessment of the food not just describe it that you were going to make the assessment we're just telling you how it's, you know. Right. I'm not gonna sway you when we're in other places. Let me try this again. Uh-oh. It's not as good as what happened. I didn't hear what you just said.

Ooh, number. I didn't say anything. That was it. That was intentional. That is insulting. I appreciate the slurping sound. This is great. Jose, dumplings are delicious.

Dumplings in soup are even better than that. What is it that they are eating here? This is my version of a corn soup dumpling. Hold on just a second Jose we've got a little bit of chaos here when Billy's in this room when he shouldn't be. Sasha's got it under control don't worry. You were saying? Alright so it's a gyoza corn soup dumpling. You were right it's a beef and soy broth. Oh You know, you pop it in your mouth and just like a Chinese something with like a mix on Italian and an Asian so well I mean they were pretty accurate Excellent. They seem to be real kind of sores. I'm sorry chef Jose You have lost this round even though we like the the dumpling and your dumpling is delicious You're you're the reason you're getting disqualified this round is because of how hot and soupy the food is in a studio that requires

Plates and these people eat sloppy and there's slurping going on. So you are now tied one to one I'm sorry. What's the challenge? I don't I don't mean to insult you credible. It is one to one now. I'm sorry One of the things that happened here as I filibuster and Jose leaves the room is that Oh we're back to back, hold on to him. She's noiseter. Is that Billy and Tony promised me that they were gonna insult the dish and then didn't do it. They left you in that spot, you had to kick them out. That was ridiculous.

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That's 1-800-Flowers.com slash Dan. Dan Lebertard. I heard that as a woman faking pain. I didn't think that sounded real. I really didn't, you know. It was not fake It was in no way for you can spot a woman faking it still guts. Yes, I can Jess expert I've been married 40 years. This is the done libertar show with a still guards

Judy come on in here the old bait and switch yeah, it's being taken from me. Can I leave this? Oh, this looks like the best of the things I've seen in terms of presentation. And she's been good with the presentation. That's like a fancy rock and rib roll. All of these things are beautiful. What's a rock and rib roll? What's a rock and rib roll?

That's a different story for another day, Chef. What? Come on, Jeanine. And you call yourself a chef. I mean, I'm going to grab one of these. Look, I'm from Australia, so there's a lot of weird American things that I've never heard of. This one's uniquely Miami. Okay. Rock and rib bro. I'm gonna have to try that. Do I need a fork? Oh that smells so good. Oh that smells so good. Okay so this is made with sesame seeds. I don't know if you guys know

that sesame seeds can come light or dark. It's not that they're burnt and these were some of the dark. Wait he's not supposed to eat it in one bite like that is he? Janine eat the whole thing. I'm way. He's not supposed to eat it in one bite like that is he Janine? I'm actually shocked that you were able to fit that in your mouth. You must have a wine bell. Dan, can you have sesame seeds? I can have some seeds but not sesame seeds. This is lamb.

What can you have? Pecans? I can have some proteins and vegetables. That's what I'm eating. No dairy, no gluten. Not American lamb though. That has dairy and gluten, Dan. So don't worry about it. I think, Janine, based on what we know about your history, this is Australian lamb.

Grass fed? It smells good. The eating of it sounds good. Dan, think of it as like a meat pastelito. Like cut in half or cut in how many ever pieces? Yeah, but much better. The pastelitos are usually dry. Yes.

This looks moist. And tell us what it is you've made here. There's sweet truggo, Dan. There's mango here. Yeah. Mango chutney. Yeah. Wow, guys.

I am really impressed for a radio host. Thank you. For Slavs. This is awesome. You did really well. So this is a dish from Sunny Side Up. It is in Regatta Grove and it's an Australian cafe concept and so these are from my home country. They're Australian sausage rolls using Australian lamb. They're Mughez Spice to curryiced, and then a little mango chutney on there, which you got, and some micro cilantro. A real stunner that he threw the mango chutney in our face.

Oh yeah. Delicious. Some real expertise there. I mean the palette, the palette on you, it's amazing. Thank you Janine. Janine, I'm voting for you to win. It's not up to me. Wait a minute.

I haven't tasted Jose's food yet, but I hope that he does. We have one more dish. We got one more dish. I'm gonna tell him it tastes terrible no matter how bad it is. You have to try it. I mean, you gotta. I'm gonna insult him right to his face. Let's go, Jose.

Disgusting. Let's see if Jose is ready because we're really bringing people in and out of here. And I will tell them. Incredible plate also, Dan. I will tell them again, I am going to be hosting a Sunset Feast event on Saturday, February 22nd. That is not this week

It is the weekend after tickets are on sale now at so be Wff.org sob e Wff.org Where is your friend Jose? You've insulted Jose with the cup of noodles comment Yeah, I think Dan that you need to say how good Billionaire doing for not knowing anything that was coming out of the kitchen because people are going to think this is stage. Yeah.

People are going to think, oh they knew beforehand what the menu was, what the ingredients were, they saw them, they tasted them. We are completely blind here. We know nothing. I'm legitimately so impressed with you guys. I actually can't believe how spot on you because I've, I've thought at least from the beginning, all the things you were saying were going to be jokes just to try to get Dan To feel like he couldn't eat and then every single time you said something the chefs had these looks on their faces of gigantic surprise Oh, what is don't put that in front of them comes Jose that? No, no, no Jose's coming in right I know who Danny is thank you. Oh, I can already smell me

This looks like I can't know what's on this looks like a prank if I'm gonna be honest with oh wow I know this is like a prank. What do you mean a prank? Only for you Tony though. Thank you. What do you mean a prank? See what's see mine doesn't Yeah, getting black truffle on mine actually get out of here. Okay, Danny get out of here, then you can eat truffle, right? Yes, that there you're good. Can you shave some of that into Dan's mouth? It's a lot of truffle. Wow you could smell it right now Okay, I could see it all over the console here. It's like little mashed potato balls. Mm-hmm Yum, let's see here. I love buttery. Yeah, but not too buttery. Hmm soft

But not too soft. Yeah Hard enough. Yeah, Dan. you definitely can't eat this. Just right. Just right. Oh yeah, Dan, you're gonna like this. Creamy. I thought you were gonna criticize Jose. This is creamy.

Who? Billy said he was going to. Oh, Billy said he was going to? A little too creamy, Jose, if you ask me. There we go. Is that pasta? What are we eating? Is that a gnocchi?

It's gnocchi. It's like a creamy Parmesan gnocchi with truffle on top. Gluten-free stuff. I can have gluten-free pasta is what I meant to say. Yes, I can have potatoes. But usually they use wheat flour and gnocchi to bind it. Jose, is it annoying when someone comes to your restaurant

and they order and they're like, no gluten, no this, no that. And you have to make 30 different dishes for everyone at the table? It's a lot better than the food that knows everything. I like working around people's diets and stuff. This smells really good. It's like cooking in the kitchen here. So wait, the annoying guy with a lot of allergies better than the annoying guy who thinks he knows everything.

So you'd rather serve Dan than Tony. Exactly right. Me, what? What's more annoying? What's more annoying, a guy with a bunch of's more annoying guy with a bunch of allergies? Guy with a bunch of allergies or a foodie? Foodie. Yeah, cuz you're taking the pictures. I mean the obnoxious foodie. I mean, yeah

We'll make it obnoxious. Who do you hate the most? That smells so good man. Everybody knows what makes you obnoxious. Taking the pictures. That smells really good. They get everything right there? Did they get? Well, it's not gnocchi, it's a nutti. So there is no potato, it's made out of flour, and inside has pecorino.

And there's truffle butter and then fresh black truffles on top. The dish from my restaurant is albicasa isola, running to Pobeli. Excellent place, too, by the way. Well, so are we going to get a ruling here? I think, Dan, you're makingick. Excellent place too, by the way. Well, so are we gonna get a ruling here? I think Dan, you're making the ruling. Yeah, you made the ruling.

These dishes sounded better. Based off the description. I can't eat anything. Remember, Australian lamb. Well, you're not supposed to. You have to base your opinion. Mango chutney. I'll be good with a Thai, Johnny.

It's really good. Off of what they're saying. I can't make it a Thai. Well, you have to pick. You need a payoff. You gotta pick, Dan, you need a... But the descriptions were... A Thai.

All right, I have an idea. I have an idea. Sports radio a pay off. You gotta pick, Dan. But the descriptions were. A tie. All right, I have an idea. I have an idea. Sports radio. Tie breaker. We have toast. See who makes the best toast with butter. Wow, panko mantequilla. Mm-hmm.

What do you think, Dan? Dan can have the, oh, he can have the toast. Jose, for laughing at what Billy and Tony said, for being Tony's friend, and for following Billy down the paths of destruction that he has caused here. Our winner today, Chef Janine Boone. Woo!

Yes! Chef Janine. Winner today. I love you and your accent. Yes. It was entirely the accent. I would lose to Janine. 100%.

It is, it is. It's so delightful. Against my people. I hated my people's accent, but I was delighted by hers. That's all that happened there. It sounded like you just wanted to spite Tony. Yeah. Well, now Tony, Billy, for putting Tony in this room

to make a mess of this because he does not know how to eat. He doesn't know how to eat, he's a fool. He doesn't. I know how to eat, that's one thing I do know how to do. Thank you, Chef Jose, and thank you, Chef Janine. We very much appreciate you cooking for us. It is an honor. I know that you guys are artists, so it is an honor that you would take this time out

to be with us today. Thank you for doing it. Thank you for having us. It was a true privilege. Thank you guys so much. Gracias. Now your room is forever gonna smell like truffles. It really smells. It's a great smell though.

It's a good smell, yeah. It is a good smell. Put It's a good smell, yeah. Yes, it is a good smell. Put it on the poll please, Juju, at Levitard Show. Let's escort them out here because this train stops for no one. We're not going to stop doing this and then have human interaction and say goodbye. We're just going to keep rolling along for five more minutes so that we can get out

of this time commitment. It's nice to see you again, Stugats. Yeah, thank you. Nice to see you guys. What have you been doing with Chris Sims? You guys can all go back to where it is that you came from. I really didn't expect to have some of the best food I've ever had today.

SGA versus Jokic. Take us out. Do you want me to come back in there? It was amazing. What do you want me to do? Someone that knows Dan yesterday, they were in a car accident together. Whoa.

What's that story? I had juice. No, we gotta go, Billy. You can't tell. We gotta go. One that knows Dan yesterday, they were in a car accident together. What? Oh, you okay? What's that story? I had juice. No, we gotta go, Billy, you can't tell. We gotta go, we gotta go. You can't tell. Hello, TV. I've only been in one car accident in my life,

and I don't remember, and there were people in the car, but I don't know why you would have met Kip Kudick over the last. Oh, it wasn't Kip. I met someone that was in a car accident with you in a taxi in California when you were going to Cal Stadium, I was told. The taxi hit something or someone and kept going

and you and this person said, you gotta go back. You can't just leave the scene of this accident. This was years and years and years ago. Person now, as this person says, and I hope that you don't say this person is a liar because they are a judge. Who was the judge at my jury duty yesterday. And the judge also apparently.

Was it Judge Alex? Wait, you had jury duty again? Yeah, I did. What? And I have to keep. No one has it more. I have to keep calling through the end of next week in case I have to go back another day.

Yeah, it's a whole thing. And the judge said, what do you do? And you tell all the stories of this is what I do, that's what I do, this is where I work. And the judge was kind of making connections with everyone. And I'm like, well, you know, what do you do? And you tell all the stories of this is what I do, that's what I do, this is where I work. And the judge was kind of making connections with everyone. And I'm like, well, you know, I work in the media, I do sports and who do you work with? I'm like, Dan Leppier.

I'm like, I know Dan. And I had a feeling. I had a feeling he knew because beforehand he told us that he was a Spanish play-by-play voice of the Miami Hurricanes. Oh, wow. Who is also a judge now. Wow.

Lots of things going on. You know who it is, we don't have to embarrass you here and you don't know who it is. You guys are good friends. Old pals go way back. Anyways, I know about the taxi accident. I'll head out now. It seems like a moment you wouldn't forget.

I mean, I hit a run in a taxi driver. Dan, you remember those days. You were on the Cal beat, do you remember? Exactly right, check out Cal Stadium. You and him used to go to the stadiums beforehand to just get the sense, the essence of the stadium before he was telling us all, you remember that. Yeah, I do not.

You can leave and take your truffles with you. It smells really good in here. Not after Tony's food or chef, whatever. You're saying that somebody went from fellow media member and announcer voice to judge To I don't that's not a friend of yours. That's not a thing that happens that Roley Martin There to get it right is it judge Morton. Oh, wait a minute. Oh Wait a minute all coming back. I do know who you're talking about now.

I know exactly who you're talking about. That guy is a giant University of Miami booster. Oh boy. And he's a judge? He's a judge? We strike that from the record. Yes, why are we striking that from the record? No idea.

Do you think judges probably shouldn't be boosters for college football programs? Right? I don football programs. Right? Why? Is there not, they run the laws? Well, what if a Miami hurricane gets arrested and goes into his court? I mean, obvious, there are obvious reasons.

He recused himself. Yeah, what do you think, that judges just don't have personal lives? I'm just bringing up the point, that's all. You think that judges are wandering around in their personal life with no conflicts whatsoever and then just get to the courtroom and then reveal their conflicts

and recuse themselves or are just entirely corrupt? Yeah, that's right, that's why we're so surprised by those Supreme Court rulings. All right, put it on the poll at LeBataard Show. Should a judge be allowed to be a college football booster? Specifically Miami. Well hold on, no, play by play person. No, I don't know anyone who's said anything about boosters.

And let's remember, I have to continue to call for the next two weeks to see if I have to go back. So it's very possible that I end up in this person's courtroom again. So let's be on our best behavior, please. We may have just gotten you out of jury duty, though. Or into prison. Like, let's calm down everyone.

This is a serious case. The funny thing that I remember about being, because I don't remember the accident and the cab and all of that stuff, but what does get jostled back to life is when I assume, when I think of this judge that you speak of, what I do remember doing is calling him when I needed legal advice

because I'd gotten into a bar fight soon after college. Now this seems like a conflict. That's what we're talking about. Yeah, like if he was the judge, you call him, he's like, hey buddy, if I see you in court, we don't know each other. I'm pretty sure he was just a lawyer at that time. But you don't remember the car accident?

No, I don't. He was getting in all these bar fights. Collective memories. I'm sorry, it's been a long time. Please forgive me. Why were you going to Cal? Yeah, can I give you a piece of advice? Just if someone says,

College football games. Just always pretend you remember them, no matter what. They don't know the difference. They're like, oh yeah, judge. Good to see you. Yeah, great to see you. I miss you, what are you up to?

Oh, and then you just repeat something they've already told you. Exactly. Oh yeah, oh no, I heard that you were doing play-by-play in Spanish. Is that true you're still doing that? Wow, that's just, oh no, I heard that you were doing play-by-play in Spanish, is that true, you're still doing that? Wow, that's just, yeah. And I heard that you definitely have no conflict

of interest in anything, yeah. Always good to have a judge in your pocket. Exactly, well. And a play-by-play guy. Is his name Jose? I called him Your Honor. How are you getting called for jury duty so I pissed someone off somewhere in the government it has to be because I've had it I've been summoned four times in a year and every time every time they tell me

No, it's a different branch. So you still have to come wait like this is federal. I did civil I did criminal I did federal and then I had also another criminal and then they finally told me like you don't have to go to this one Because you actually served on a jury It's supposed to be here. They're like you served on a jury 53 weeks ago. We'll let this one slide Tony Don't you know people in the law is this like the longest con of your life? Are you the one that keeps getting Billy summoned to jury duty as payback? I don't know anything We have Jeremy Tashay's allegation that from earlier in the show that he was saying that if you go to the third Google image, you will find Jeremy Tashay gluttonous of face and

finger sticking his fingers in his hand eating Cheetos. That is not the third image that comes up. Salt and vinegar chips by the way. Google search Cheeto finger Jeremy Tashay. That is the third image. Oh wow. Album cover of Jeremy Tashay, AI in the Water. Is that actually you?

Not AI? That's me in the ocean. That's you sexy wearing soggy clothes, trying to give off dark brooding musical talent. Yeah that's exactly right. Yeah about 22 years old right there. And you know what, Dan? Well, it's pretty sexy.

You can look at that picture. Come on, I'm standing in the ocean. Writing songs. Old soggy pants. Yeah, that's right. He does look good. He doesn't have pants on. He's definitely naked from the waist down.

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