This podcast episode delves into the profound concept of purpose-driven food, as exemplified by our esteemed guests, Chef David Reyes and Jennifer Weinberg. We explore the intricate relationship between culinary artistry and sustainability, highlighting Jennifer's initiative, the Sustainable Supper Club, which aims to combat food waste through innovative dining experiences. Chef Reyes contributes his expertise by crafting two exceptional dishes that not only showcase his culinary creativity but also reflect his commitment to sustainable practices. Additionally, we engage in a discussion regarding the intersection of hospitality and intention, underscoring how food can serve as a catalyst for meaningful change within our communities. Join us as we illuminate the vital narratives that emerge when gastronomy is approached with a conscientious mindset.

Takeaways:

• In this episode, we explored the profound impact of food sustainability and its critical role in combating food waste and supporting local communities.
• Chef David Reyes elaborated on the significance of seasonality in culinary practices, emphasizing the need for responsible ingredient sourcing and usage.
• Jennifer Weinberg shared her journey in founding Sustainable Supper Club, highlighting the importance of raising awareness about food waste through unique dining experiences.
• The discussion underscored the necessity of collaboration between chefs and nonprofits to foster community engagement and promote sustainable practices in the culinary industry.
• Listeners were encouraged to reflect on their own food consumption habits and the importance of minimizing waste in their kitchens and dining experiences.
• The episode concluded with a focus on upcoming events that blend culinary artistry with environmental consciousness, inviting listeners to participate in meaningful change.

Companies mentioned in this episode:

• Sustainable Supper Club
• Neighborhood Farms USA
• Valdo
• Tank Brewing Company
• Sipsafe Solutions
• Hungry Harvest
• Rosemary's Miami

You've just stepped inside the walk and Talk, podcast number one in the nation for food lovers, chefs and storytellers.

I'm Carl Fiadini, your host, shining a light on the flavor, the hustle, and the heart of the industry.

We're the official podcast for the New York, California and Florida restaurant shows, the Pizza Tomorrow Summit, the US Culinary Open at Napham, and the North American media platform for the Burnt Chef project, recorded at Ibis Images Studios, where food photography comes alive and I get the first bite.

Find out more info@thewalkandtalk.com Today's episode is all about purpose driven food.

We're joined by Jennifer Weinberg, co founder and chair of Sustainable Supper Club, a Miami based series of pop up dinners designed to raise awareness around food waste and support nonprofit organizations doing critical community work.

Her next event, happening on October 9th at Rosemary's Miami Fox, features wines from Valdo and craft beer from the Tank Brewing Company, benefiting Neighborhood Farms usa.

Sitting in with us today is chef David Reyes, who's back in his studio not only to join the conversation, but to cook up two thoughtful dishes that reflect his own culinary creativity and deep connection to sustainability.

And because purpose takes on many forms, we'll also be sharing a clip from our time at the California restaurant show where we caught up with Toyota Buches, founder of Sipsafe Solutions, a company tackling drink tampering and safety head on.

Different cause, same heart.

People looking out for people.

This is an episode about what happens when hospitality meets intention and how great food can spark real change.

Let's get into it.

Oh, yeah, Chef.

Good to be here, right?

Yeah.

How was today?

It was fun.

You know, we did a lot.

And we did it in pretty good timing as well for the workload, right?

Exactly.

I came with a game plan executed.

We had fun.

We tasted some tasty food.

I mean, I'm not gonna lie.

That's.

That's the best part for me.

It's the eating.

Yeah.

I mean, you eat with your eyes first.

Right.

But it's fun tasting everything afterwards.

And it all made sense.

You know, there's a reason I don't involve the Mrs.

In any of this.

You know, I'm working on my cholesterol, I'm trying to lose some weight, and then, you know, chefs like you come in here, you know, with your tacos and, you know, get out of here.

But I love it.

Let's get into the first dish.

What?

What'd you make up today?

So I was reminded of this dish when I was traveling through Mexico, and it's a very seasonal dish.

It's not found all year round, nor should it, because the ingredients should be used exactly when they're prime.

Chile Nogada, which is the national dish.

It's a 200-year-old plus dish that really encompasses the history of Mexico, the colors of Mexico and the flavors of Mexico.

The photography with John today, the colors, like you.

You called it, man.

Like, these things are bright and beautiful.

He certainly does a really good job capturing the essence of the dish.

You know, the colors on this dish pop, but it was surrounded by just beauty.

It really was very impressive to see those shots come out so fast.

You said something while we were observing.

You know, we have this setup here where the.

While John's shooting, the imagery pops up on screen on the tv, and you're like, but when did he.

He's shooting.

It's.

It looks like it's edited already.

So perfectly honest.

I.

It caught the corner of my eye, and I thought to myself, wow, those are really nice images.

And then I look, and that's the dish we just finished.

And I was so impressed.

I mean, it looks like it's been combed over and, you know, edited.

So it looked really good.

I'm very excited.

Yeah, me too, man.

And I was more excited to actually, you know, grab a fork and dig in, which, you know, of course I did.

So what was the second dish?

Second dish was a tacos, the carne asada.

So steak tacos.

There's a very strong push in Mexico City.

The next kind of hot thing in Mexico City is.

Is tacos that are, you know, have grabbed the attention of the Michelin guide.

And, you know, you have taquerias getting one stars.

One star.

And I mean, it's.

It's unprecedented.

It's very new.

And what they're doing is using primal cuts, marinating the steak.

High quality steak.

Beautiful tortillas, which are so often looked over and are essential part of a good taco.

Right.

It's the simplicity that's being, you know, very much emphasized and recognized right now.

So that's what we did.

We made it very simple.

A few elegant salsas with a lot of flavor, as you found out, and just execution.

You know, I won't eat a taco unless somebody says tortilla like that.

Okay.

Because if you're not going to say it right, I'm not.

I know it's not made, you know, properly.

Right.

I'm just saying, you know, and it's.

When I get into making tortillas and I'm Reminded.

I've been doing this since I was a kid, you know, and sitting at the comal making tortillas with my mom or for the family didn't often happen, but you know, it's been happening for, for a long time for me.

And so it's, it's second nature.

I always get into it, you know, it's really easy.

And before you know it, you got a couple dozen tortillas done ready to go.

Where were you born?

I was born in Chicago.

Right, and then where your and your family's heritage Mexican.

Where grando and did you.

You.

We're going to get into your trip and your journey.

Did you have a chance to pass through there?

Oh God, I would spend summers there, you know, I would.

My.

Both my families were from cheese making families, you know, in the same village.

I used to call them the Romeo and Juliet of Mexico.

Competing, you know, cheese making families and going back to the.

Their hometown is a super, super small town in rural part of Mexico in the mountains.

And they had cattle, you know, that's how they get the milk.

So one of the funnest parts for me and one of my fondest memories was cattling, you know, on horseback for days at a time, you know, moving cattle from one pasture to another and you know, rounding up the calves and doing whatever needed to get done.

So it's things like that, observing all the cheese making, how it's made, all the traditional forms of making masa, masarina using, you know, the, the lye from, from coals to make tamales, you know, to make the masa for the tamales.

All those things are fond memories.

I, I really didn't appreciate enough until I got much older and deeper in this industry.

When you were here last time, I don't think we talked about that.

No, I think we, we focus more on my upbringing in inner city Chicago and you know, how that played out in the military and how that's affected my career.

But yeah, we didn't really get into the nuances of, you know, growing up in a Mexican household in a very Mexican part of Chicago.

Well, the whole cattle thing, that's pretty, that's pretty amazing.

It is.

You know, it's something that I never thought back on until I got much older.

But you know, how detached like most people who might be listening to this probably, you know, they live suburbs, maybe in the city, whatever.

Their family's probably been here for a very long time and they're so detached from something like herding cattle.

Right.

Or making your own cheese.

So the fact that that's in your lifetime, that you witnessed it and even, you know, participated with that.

Right.

That is so awesome.

And, and really it's a testament to, to where you are as a chef because that's a direct, that's a, that's a direct connection for sure.

I definitely have a deep appreciation for the nuances that are involved in making traditional Mexican food.

So, you know, I look back on that and I appreciate it.

I.

They're fond, fond memories.

You know, I've gone for horseback riding a number of times as an adult and it's like riding a bike.

You know, I'm always asked, how would you measure a scale from one to five, your ability to ride a horse?

I'd say a two, but really it's probably a three or a four.

You know, just.

I have an appreciation for these animals and spending a lot of time with them growing up was solid memories.

Yeah.

As a forensic nurse examiner performing the sexual assault exams on drug facilitated sexual assault, I have seen the ramifications.

60% of the cases that I work with involve drug facilitated sexual assault.

I created sipsafe Solutions to help these establishments create the legal requirements from the state of California.

But more Importantly, I created SipSafe Solutions to provide the tools and for the safety and protection of their patrons.

My products are drug tests.

They test for GHB, Rohingol and Ketamine and they're 99% effective.

I also have these great lid covers.

They're reusable silicone, glow in the dark and those are used, can be used multiple times.

And we also offer a one time use a foil lid cover that the bar restaurant can offer their patrons one drink at a time.

People die from drugs facilitated sexual assault.

So it's important for these venues to take a responsibility.

It is part of my mission, not only to protect patients, but to be the pioneer.

I never thought of it in that way other than I'm trying to make a difference.

If I could prevent any type of sexual assault or even worse, people are dying from drug facilitated sexual assault.

I'm really trying to make it difference in the community that I live in, in the state that I live in and in the country that I live in.

By giving the tools to the people, it should be part of a social responsibility statement for every venue to have to protect their patrons, to protect their customers.

And having sip safe solutions, drink covers and drink testing devices allows them to do that.

Let's welcome Jennifer Weinberg to the program.

Jen, how are you?

Good, thanks.

I want to thank you so much for having me today.

It's really good to be here.

It's been so long since we've had a conversation.

We've known each other for a million years, and I miss you.

I hope you're doing great.

Oh, I miss you too.

Everything's good.

And I hope everything's good with you too.

If it was any better, I don't know what I would do with myself.

Sustainable Supper Club.

All right, let's figure this out.

Talk to me.

Where did it come from, and how did you end up holding these events?

My co founder, Miela Lanza, and I were always really passionate about the environment.

And growing up in Canada, there was always a recycling bin in your classroom, always a recycling bin at home.

Food portions were just smaller, and there was very little waste.

And we loved the idea of bringing awareness to Miami, but knew we had to adapt it to attract a Miami audience.

So that meant no dumpsters.

Yeah, well, there's dumpsters everywhere, though.

Miami.

We should be accustomed to it, but.

We'Re not eating in them.

True story, right?

Well, we don't want that.

Nobody wants that.

What was the first dinner like, and what made you realize that this could actually be a platform for change?

So our first dinner was at Verde of the Perez Art Museum, Miami, and we had top chefs Jeanine Booth and Jeff McGinnis in the kitchen, and they were creating a really unique vegetable forward dinner, serving things like beet tartare.

And we worked with a company called Hungry Harvest to provide salvaged produce which would have otherwise gone to waste.

So at the end of the night, everyone was asking when the next dinner would be, and we thought we knew what we were doing, even though we didn't have any protocols or anything in place.

And then a couple of days later, the phone just started to ring, and we've been doing it ever since.

I know those two chefs.

They're good people.

We did an event for them at their house down in Miami, and it had something to do with the Australian beef and lamb.

And really cool people.

They are.

Their family's beautiful.

They do wonderful work.

Obviously, this is something that is growing.

How are you staying motivated, and how are you choosing your nonprofit partners?

So Sustainable Supper Club has really remained an important passion project to me.

Because it's very important for me as a person to give back and volunteer my time in some way or another.

And Sustainable Supper Club is just something I really believe in.

Like, when you consider that almost 40% of food in the US goes to waste, it's just mind boggling.

And like, it's not something people talk about that much, which makes it even more important to talk about.

And to that end, we like working with nonprofits that really become true partners.

So we work with nonprofits that have a local presence and are in line with our mission.

So either addressing food waste directly, supporting communities challenged with food insecurity, or addressing other environmental issues.

I think when you can really meet with that person or they know the restaurant you're talking about or other partners involved, the buy in and the enthusiasm is really just there.

This time we are actually working with Neighborhood Farms USA for the first time and they create access to community gardens and nearby farms.

So the proof is in the pudding as well.

So you're putting on these events and you're actually incorporating sustainable practices within the dinners.

Talk about that.

So one of my favorite ways to incorporate sustainability into the dinners is to have salvaged produce serve as the centerpieces.

So not only do they look gorgeous and colorful, but they also get our guests talking.

And by the end of the night, people are like helping themselves and just dismantling the centerpieces.

So these fruits and vegetables that would have gone to waste, they're then getting a second and third life.

And I love seeing that.

And then at our October 9th event at Rosemary's Miami, which is actually an outpost of the Rosemary's brand in New York City, we'll be hosting tours of the garden and providing people with tips and tricks on how to start their own garden.

So it's also really cool for people to see where their food that they'll be eating later that night is coming from.

And they live by a garden to table philosophy.

And they work with Little River Co Op, which is another company Sustainable Supper Club has worked with in the past in order to support that on site garden.

Jennifer, you got a couple of sponsors for your event.

You have Valdo Wines and then you have Tank Brewing Company.

Why don't you talk a little bit about them?

Sure.

We've been really lucky to have had Valdo support for years and we really, really appreciate all they do.

They are actually really passionate about sustain sustainability.

And they even have their own Operation Nature campaign, which has recently been recognized for its tree planting initiative.

We're working with the Tank Brewing company for the first time, and they are a local craft brewery, really involved in giving back to the community as well.

So we're excited and thankful to have them.

What's the impact that you're looking for with this specific dinner?

Awareness, funding, storytelling.

What's the actual purpose?

So with this dinner, we're hoping to keep raising awareness by providing simple ideas people can take home.

So we're looking to raise awareness regarding food waste and to give people simple tips and tricks on how to do that.

So if the garden tour inspires just one person to start growing their own herbs or plant itself, tomato, plant, like, I consider that a win because they've made a change for the better.

And then obviously there's the charitable aspect as well.

So raising funds for Neighborhood Farms USA is a really important goal.

Food waste is a huge topic, and I think it spans from your own home into professional kitchens.

I know how it is in my house.

You know, there's five people in my house, and I see what goes in the trash can every week in terms of fruits and veg.

Everybody, I think, can do a better job when it comes to how you're managing your purchasing and your eating and your spending habits and all that stuff.

Jennifer, what's one misconception people have about food waste?

I think when people see a fruit or vegetable that's a little funny looking or maybe a little bit brown, they think it's bad and they're not going to eat it.

But that's really not true.

I mean, of course there's that point of no return.

But like, if a banana is going brown, for instance, you can mash it up and throw it in some overnight oats and it improves the flavor.

And something else that I'm a really big believer in is leftovers.

And for whatever reason, leftovers get this totally undeserved bad rap when there's so many foods that are actually even better the next day.

So, like I say, embrace your leftovers.

Bring them home from the restaurant.

If they're homemade, eat them.

Don't throw them out.

Oh, my gosh.

Yeah, I am all about that.

I eat everything whenever I can.

It's a problem that I have.

Don't look at me, John.

Stop staring at me.

Chef, from your perspective and from the kitchen's perspective, how do you approach food waste creatively?

Whether it's designing a dish or just moving first in, first out?

Which are.

Yeah, absolutely.

I mean, it's multifaceted, right?

It starts with ordering, responsible ordering, not only to the bottom line, but to the food.

It's important to capture food in its essence.

So keeping within the seasons, you know, expecting asparagus to be off the menus at certain points of the year is okay.

You know, I think smart ordering is the beginning utilization.

Cross utilization on menus is very important.

You know, if you're going to bring in a lot of vegetables that have some sort of trim that you can incorporate in a stock, and, you know, a veg stock can boost a lot of sauces and be utilized in other ways.

Being intelligent about the way you use ingredients is also very important.

And then finally, your portion sizes.

You know, you want to cost everything appropriately first, and then, you know, is it too much?

And a lot of times, you know, unfortunately in the United States, we tend to load the plate on to get perceived value.

But is that the responsible thing to do?

I mean, everybody loves leftovers as what, you know, was just mentioned.

But sometimes it's great just leaving a table with an empty plate.

Again, there I am.

I'm there for that.

You've done your part.

I've done my part.

Exactly.

And then, you know, waste during prep, that's something that I was lucky enough to go to a very focused culinary program in Chicago that taught a lot about cross utilization and acknowledging waste for the use of the gardens on the grounds.

I've always been a big fan of what the chef's garden is doing in Ohio with their sustainable approach on cultivating vegetables.

And then working in their kitchen has been an amazing view of what happens when you are 100% efficient with how you use everything.

Nothing goes to waste there, which I love.

I mean, at the end of every festival, they'll pickle whatever they can, they'll preserve whatever they can, and they use it throughout the year.

It's brilliant.

What's the hardest thing?

Let's stick with fruits and Vegas.

What's the hardest product to maintain and keep in your cooler?

Herbs are always very delicate, you know, and they're better when they're fresh.

And when they start to go bad, they go bad fast.

So preservation of herbs, fresh herbs, is super important to me because that's a lot of money.

I mean, it's also responsible.

I mean, you know, it's.

It's something that's.

If you know what to do, it's easy.

But, you know, you can't just stock herbs in a box.

They come in and expect them to be okay, chef.

So you get a.

You get your produce order, right?

Tomatoes, avocados, whatever.

Are you ripening yourself?

Are you buying green well, no, and that goes back to responsible buying.

You know, one of the things that is susceptible to that is expectation of being available all year round is of avocados.

And there's two months out of the year where avocados are basically shouldn't exist.

And if you're buying avocados, you're buying extremely green avocados, and they're probably not going to be good for another week or so.

And so, unfortunately, if you're forced to do that, you have to kind of anticipate and force ripen cases of avocados, sometimes at a time, depending on the type of restaurant.

But, you know, it's.

It's very difficult with the expectation in this day and age for everything to be available all year round and to go to a table and say, well, they're just not ripe right now, or they're just not available, or, you know, when they see them at their local grocery stores, it's hard.

It's very difficult.

I think it's knowledge and knowing that you shouldn't put your tomatoes in the refrigerator or keep them in the cooler.

Right?

They shouldn't, because they get mealy and they start turning quicker.

Well, yeah.

And you know, the other thing is, we're also kind of held to however things are coming.

Basically, you know, it's.

It's.

For some vendors, it's impossible to sell you a few ounces of coriander if that's all you need.

You have to buy a pound or two pounds, whatever it's going to come in.

So I think for.

For chefs, you know, the responsible thing to do is if, you know you're going to have X amount of herbs that you're not going to get to while they're fresh, dry them out.

Dry them out.

They're still great.

You know, they're still usable.

So those are some of the other things that you can do is kind of pre plan sometimes things.

If they go in the freezer, hey, listen, tomatoes, they're going to turn, put them in the freezer, use them as a sauce later on when you're ready for it.

You know, it's something that you just got to stay on top of things, and it always helps.

The bottom line, Jennifer, where do you.

See Sustainable Supper Club going over the next few years?

And do you think you're going to get it to scale outside of Miami?

And so.

So I think there is interest, but we're not looking to scale right now.

In the future, I would love to do more with it and perhaps partner with more restaurants to get them thinking about having sustainable menus year round and creating their menus with sustainability in mind.

Is that your dream?

Is that where you wish this project would end up?

Yes, I'd love to see that.

But what have you learned?

What have you learned about people, food, about yourself?

I mean, when you're doing stuff like this, something for a cause, typically there's some self reflection that's happening and you have to figure out like, hey, what does this mean for me?

So I've learned a lot and number one, I think I've learned about myself that I can do it.

Like I can create a male to template, I can edit the back end of a website, I can create a square QR code.

But more importantly, I've learned that there are partners and people that value and care about sustainability and are interested in it.

And we've been really, really fortunate to have a great community support, sustainable supper club events and that initiative and lifestyle.

So then if Sustainable Supper Club, I had to serve just one dish that captured the mission in its entirety, what would it be?

Okay, that's a great question, but I have to give you two dishes.

So the first is actually a chocolate chia custard dirt mason jar which we served a couple of years ago at our Earth Day dinner at the One hotel.

And it was made using leftover croissants from breakfast.

So just a perfect example of, of getting innovative and not letting food go to waste.

And the second is actually one of the special menu items from our dinner at Rosemary's, which is a vegetarian Tuscan kale salad.

And it's made using seasonal ingredients fresh from the on site garden.

So the fact that it's vegetarian means that it has a lower carbon footprint, it conserves water and it reduces land use compared to meat based options.

But it also reduces transportation emissions and minimizes food waste.

So both of those dishes, completely different, but both great and sustainable in their own way.

So then what advice are you going to give someone who wants to, you know, combine food with purpose but doesn't know where to start?

I say you just have to go for it.

Like make a list of your resources and connections and just start reaching out.

Don't complicate things, keep it simple, do what you could do and figure out how what you're doing is going to make an impact.

Chef, what's one message that you hope your food is going to put out there today?

Well, you know, it's this.

The initiative that we're talking about is an important one and it's something that restaurants can do if they take the time to help educate their audience.

My food tells stories.

So what I hope is that the seasonal approach on our bar menu, which is going to be changing all year round with the seasons, tells that story of, you know, this is what's good right now and this is what we should be eating right now.

And occasionally there's certain ingredients that just aren't going to be available, you know.

And on the taqueria side, I just, we're going to make tacos all year round.

What people don't know is that you're going full on into restaurant tour mode.

Yes.

So speaking of which, these two projects, one is Uno Mastaqueria and the other one is Hail Mary.

It's basically a higher end sports bar offering a very intelligent menu that's going to be very seasonal.

So yeah, full restaurant mode for me is let's do some traveling, let's find some great dishes, let's find some new ideas and all with the purpose of bringing something fresh and new to the Tampa area.

And I feel pretty confident with that.

You've done a lot of traveling over the last two months and Michelin street food, you know, like.

Yes, it's a great point and it's one of the main purposes of doing the amount of traveling I did.

Michelin is starting to pay attention to street food.

You know, it started in Asia giving one star Michelins to noodle shops that were street side.

It's continued in the United States, it's continuing in Mexico and South America.

I think it's great.

That's where a lot of great ideas come from.

You know, flavor is born in necessity.

And sometimes necessity is inexpensive food that you can have on a daily basis.

And you know, seeing what the hype was around some of these taquerias that are getting one star Michelins in Mexico was part of that purpose and it was pretty eye opening.

I think I'm okay with it too.

They're going to dart a question mark at this.

It's going to be Michelin has to do with, you know, the service proposition as well.

Yeah.

How are they balancing that?

Yeah, it's multifaceted.

There isn't anything, any restaurant that has been recognized that doesn't bring not only the food, the drinks, the service, the ambiance, that's what matters, you know, and we use Michelin as a guide to kind of recognize when something is worth going out of the way for.

Right.

So it isn't the end all sale, but it certainly is a pretty trustworthy guide.

I don't, you know, I don't start a project with the, with the goal of getting a Michelin recognition or being in their guide, but, you know, if you do everything right, you end up in their guide.

So Chicago, Louisiana, San Diego, Mexico City.

I mean, and then you come back to Tampa.

Little old Tampa.

Yeah.

What makes Tampa the place you want to do this, huh?

Tampa and St. Petersburg are going through a food revolution.

Chefs not only native to that area of Florida are bringing new ideas and great food, but chefs from outside the area like myself are coming in and, you know, unraveling these, these imaginative menus and concepts that, you know, bring, bring a little extra to the area.

There was already, there was already a, A, an existing restaurant culture there that was very well founded and has a lot of history.

So adding to it has been a lot of fun.

Watching it grow in the last five years.

Having the Michelin guy finally get there too, has been exciting to see.

And it, you know, steel sharpensteel, right?

So, you know, you see everybody bringing, stepping up, bringing their A game, and it just inspires you more.

When we talk Michelin on this show, do you get the butterfly?

Is that something that you want in your life?

No, I, you know, I've been through Mission Star kitchens and I don't want to overhype it.

You know, it's, it's not, like I said, not the end all sale.

I do like what they constitute as a one star, two star and a three star.

You know, basically it says one star.

If you're in the area, go two star.

If you want to go outside of your area a little bit, travel away, go three star is, make a trip to go to this, you know, because it's exceptional.

So with that standard, just being in the guide and it means that you are doing your craft well and you stand out, you know, because the purpose of the guide is to do exactly that, recognize craft in when it's going well.

There are a lot of chefs out there who will die on two different hills.

You know, one hill is yeah, Michelin, baby.

And then the other hill is, you know, oh, you know, we don't, we don't want no stinking Michelin here.

We don't need that.

Michelin stars are extremely, let's say expensive, you know, and it comes at a cost, not only monetary, but you give up a lot to, to stay at that echelon and you have to be Extremely dedicated to the idea that you're always going to fire on every cylinder every time, you know, and that's hard to do.

And that's the whole restaurant.

That's everybody.

Every.

Every aspect, Every restaurant.

Which is why, you know, people like me, I recognize the guide, and, you know, I do hold value in it, but like I said, it's not something that I would pursue.

I don't start a project with that in mind.

Jennifer, when you hear Chef describe, you know, we're here talking about Michelin and food culture and travel.

In speaking of traveling, you're not a slouch, Jen.

Like, you've been everywhere.

What are the parallels between this conversation and some of your own travel or dining experiences?

I think that food is an important part of any vacation, like embracing, like, trying these new things.

Like, I went to Mexico City recently and actually went to a Michelin star restaurant to Pujol, and when they came back, was busy making my own mole.

So I think a foodie vacation is amazing.

I think you learn about different cultures through their food, and also you're more exposed to sustainability practices.

Like, you see that other cultures don't pile the plates, like Chef was saying before, about clearing your plate and having those portion sizes be small enough that you can finish them.

And I think when you're in other cultures and other countries, you see.

See that because they don't have the resources to waste that we do partially well.

Chef David is shaping restaurants with storytelling with his menus.

So, Jennifer, when you're a guest, what kind of story do you want to feel when you sit down to eat?

Authenticity and a warm welcome.

Like, even, you know, for example, Rosemary's.

The first time I went there, I was on this streak of just, like, having very expensive, bad meals, and I was leaving them, like, questioning my taste buds.

And the meal at Rosemary's really had me restored my faith in my taste buds and just had this, like, welcoming service and beautiful ambiance.

And that's what I want.

And it's like this little neighborhood, neighborhood oasis in the middle of Wynwood.

So that's what I want.

Like this little gem of a place where you can feel just warm and welcomed and the food speaks for itself.

I don't need the Michelin star.

I just want the quality to be there.

I've eaten at Michelin star restaurants that I haven't liked at all.

So I think the authenticity and the commitment to the craft is the most important.

Chef, how do you design that for this specific client, for this guest, for this Customer.

What this customer is asking is to create something exceptional that stands out.

There are a myriad of sports bars in Tampa and St. Pete.

Not a lot of them focus on seasonality.

They or have the culinary prowess that this one will have.

So storytelling is going to be.

A.

Major component to this.

And the seasonality is a main part of storytelling there.

So with the approach of where can I go watch a game and still find something that is a little more culinary adventurous than maybe some fried shrimp?

I think is an important aspect of what we're putting together here.

So, chef, you know, you're a regular here on the show at this point, and we'd love to have you.

And you're doing some really amazing things.

Obviously, we want to support you in every way possible.

Why don't you talk a little bit about what you got coming up again and how they can help people, how the community can support you and find you, et cetera.

Sure, yeah.

The next project I'm working on is what used to be the hall on Franklin.

It's a 20,000 square foot building, two stories.

It's a historic building.

We're taking it.

We're installing a Mexico City style taqueria and a sort of high end, very culinary adventurous sports bar called Hail Mary.

The taqueria is going to be uno mas, which is a sentiment that you should get at.

A good taqueria is.

I'll have one more uno mas, and then we'll have a retro nightclub on the second floor and a speakeasy, which I'll touch on maybe the next time I'm here.

But the key there is, you know, a culinary prowess that focuses on, like I said, sustainability, seasonality.

You know, it's a little bit of an extra approach to.

To putting together a sports bar.

It's not just a sports bar.

It's very mysterious.

I like it.

I love it.

If you're familiar with that area, it'll be a few blocks away, very accessible.

Jennifer, let's talk about October 9th.

What you got?

So this is a really cool thing and I'm glad that.

I'm glad that we kind of linked up to.

To help bring some awareness and promotional support.

You could say, talk a little bit more about that.

And.

And how do people find out about it?

So our next dinner is going to be Sustainable Supper Club presents fall flavors at Rosemary's Miami in the heart of wynwood on Thursday.

October 9th.

It's going to include a cocktail hour with garden tours, a three course family style menu featuring items exclusively created for us, Valdo wine pairings and and craft beer from the tank Brewery.

Guests will also each receive a reusable tote bag filled with goodies to go.

And.

You'Ll be supporting Neighborhood Farms USA when you attend.

So please visit sustainablesupper.org to learn more about it or Sustainable Supper Club on Instagram.

Yeah, everybody out there who's listening?

I would check it out, see what it's about.

Follow Sustainable Supper Club and make sure that you participate going forward, if not on the ninth.

All right, how do we find you guys?

Chef go at Chef David Reyes on Instagram.

Very easy.

Very easy.

It was almost too easy.

Oh, I like to keep things simple.

A second ago you were a man of mystery.

Now it's.

Now you're just giving it up like that.

Okay, I get it.

Chef David Reyes.

All right.

All right.

Ms. Jennifer, Ms. Jennifer Weinberg, how do we find you.

At Sustainable Supper Club on Instagram?

Excellent.

All right, maybe one of these.

We're going to.

Maybe we're gonna get out there one day, Jen, you know that?

I feel like, great.

Yeah, we'll bring the, we'll bring the whole, you know, the whole show and we'll do it.

We'll.

We'll do it live at the Sustainable Supper Club.

All right, listen, first of all, let me just say this.

I appreciate the fact that y' all both are here for the show.

Chef, thanks for coming out cooking.

Jen, love you as always.

John, you're a badass.

We are out.