Coming Soon- 44 Stone Public House (an Interview)

 

Recently I blogged about a new Pub going into the Forum Side of CoMO (HERE).  I felt it was my civic duty to reach out to the owners and find out the inside scoop of the establishment, what to expect and maybe a tidbit or two of inside information.  I was pleasantly surprised to get some great answers (YES- STEEL TIPS) and even to make a suggestion (Connemara Irish Whiskey).  I hope everyone enjoys the interview AND passes it along to their friends.  CoMo has been screaming for an REAL Irish/English Pub and now we finally get one.  Let’s help them succeed.

Cheers and Good Luck to Dave and Mark. 

44 Stone Public House, the dream of 2 Men- Dave Faron (31) and Mark Sulltrop (39) who have a vision and a sense of humor.  It’s that humor that shines through in the Restaurant's very name- 44 Stone Public House.  A “Stone” is a weight of measure that equals 14 pounds…together, they weigh 44 Stone.  I like these guys already

Accomplished Chef’s at some of Mid-Mo’s best restaurants (Jack’s, Le Bourgeois, Bleu and the Tiger Hotel…just to name a few), these men have believe they can bring British “Gastro” Dining to Columbia.  Looking at their resumes and chatting briefly with them online, show ME they have the skills (I’ve eaten at all of the above and loved the food) and desire to do just that….and more.  I really think they have found the niche market and I can’t wait to stand back and watch them be successful. 

What brought you two together as chefs- We were brought together by Mark hiring Dave as his A.M. Sous Chef in the summer of 2008.  We worked together well and shared a common culinary vision/philosophy.  After both of us were gone from Bleu in 2009, we started "scheming" a joint venture.  It first manifested itself as a downtown, upscale pizza joint called "Fat Guys Pies."  Then we attempted our first gastropub downtown, which didn't come to pass.  Finally, we continued the self-deprecating name theme (we are both big fellas) with 44 Stone Public House (our combined weight in stones, an English unit of weight).

Do you believe you have the same or complimenting cooking styles- We definitely share similar cooking and management styles.  Our goal is to get the doors open as quickly as possible and hopefully break even in our first year.  More than that, we just want to do things our way and have a good time doing it.  We both love the restaurant business and all things culinary.

What type of menu are you looking to offer?  Can you explain the "Gastropub" style- A Gastropub is a casual, convivial place modeled after the great pubs of the British Isles with exceptional food and appealing beer and spirit selections (wines will also of course be offered).  We will do contemporary versions of dishes like bangers and mash, shepherd's pie and ploughman's lunch (we plan to do our own charcuterie -- curing our own meats, terrines, pates, etc).  We will not limit ourselves to English/Irish/Scottish fare, though, as we will have some contemporary American dishes featuring local products as often as possible.  We will have a small, concise set menu (definitely with a GREAT burger...perhaps with lamb) with several features daily.

Are there going to be nightly specials?  Are you planning any special events- We will have special events on the British Isle holidays, St Patty's of course, but also other holidays like St George's Day, the English National Day or St David's day, the Welsh equivalent.  We will have live music (we inherited a very nice sound system), especially with nice weather coming.  Special events will be posted on Facebook, etc, but we will have them as often as possible when we get on our feet.

Hemmingway's had a very intimate environmental feel to it, how much remodeling will be done- The feel of the place has already changed with the removal of the beaded curtain and some booth curtains.  The booths remain but the place is definitely more open and convivial.  Other than that, we don't plan to remodel much, just change the decor and feel of the place.  No white tablecloths, for example. 

I heard part of the pub atmosphere will be darts.  Please tell me it will be steel tip- Yes, the dartboards will be properly real, no plastic in 44 Stone Public House.  No English pub worth a quid would use plastic darts.

With the purchase of the restaurant, does that include the cigar shop next door? If so, what are the plans for it- The cigar shop is gone, sorry.  The old retail will be storage, at least for now.

You mention "Unique Beer", does this mean we will be seeing some unusual (for MO) British Beers (my vote is London Pride) and Ciders-Our beers will be a combination of imported, local and interesting domestic beers.  London Pride for sure, maybe Tenents, definitely a quality pear/hard apple cider.  We are in the process of tasting and deciding in the next few weeks.  <Editor’s Note- If you need some help….I’m always available >

As a whisky/whiskey guy, what are your core scotches and bourbons on the bar- Our passion is Irish Whiskeys but we love Single Malt too.  Once again, other than Jameson and Lagavulin, we don't know for sure yet.  Trust us though, it will be a unique selection for Columbia.  As for bourbon, I'm a Maker's Mark man, but we will have other Bourbons/Ryes/Tennessee whiskies of course as well. <Editor’s Note- I would like to suggest Connemara Irish Whiskey.  It’s a unique peaty Irish Whiskey that could almost be mistaken for a scotch.  It used to be carried by Glazers (as Taz) and is a great buy.>

The website isn't up yet (is there an ETA), where else can a person go to make reservations and/or find out more information- Facebook should be the main source for info at the moment.  Our website (44stonepub.com) is up but under construction. 

Finally, What is the target date for opening- We hope to be open by early February.  The only foreseeable delay would be city permits, but since this was a working restaurant 3 months ago, we hope they will work with us.  We hope.

More on Fried Beer – An Interview with the Creator.

As you may have read here the other day, I blogged about a new delicacy in the realm of State Fair Fine Dining – Fried Beer.

I offered up a prize to whoever went out and actually reviewed the product first, but I am happy to announce that I am rescinding that…..due to the fact that the creator of the product himself, Mark Zable, has stepped up to answer a few questions.

While this is the third interview here on S&B, HERE and HERE are the others, this is the first with a “Real” Celebrity. 

So, without further ado….here is more on Mark and his invention- Fried Beer.

• So, I guess the first question would be, are you from Texas? Yes, born and raised.  Live currently in Plano.

How long have you been dabbling in the "Fried Arts"?

• We have owned a concession stand at the fair for 47 years.  I started managing it for my father about 15 years ago.  I also owned a wine bar and bistro on Dallas for a short time.

Is this your first entry into various State Fair competitions? 

• This is my 3rd year to enter the Big Tex Choice Awards and my 3rd year as a finalist.

What other fried items have you made?

• Chocolate covered strawberry waffle balls.  ( made it into Food Network Magazine) and last year Sweet jalapeño corn-dog shrimp.

As to the fried beer, obviously you will not be giving out the recipe soon (or will you?)

• I am keeping it a trade secret.  That is the reason I spent $15k to file a patent application on the process.  This is the FIRST alcoholic food ever created!

With regards to the Fried Beer, here are some other questions-

• How did you come up with the idea? Sitting in a bar looking at the appetizer menu.. Fried calamari, nachos, wings, bor-ing!  Said to my wife, "someone should fry beer" then we looked at each other and new that was our goal was to create it.

• Could you describe the taste? Tastes like initial bite of pretzel a bit salty with a smooth beer wash down and aftertaste.

• Are you able to say what kind of beer you use? Currently using Guinness.  I am seeking a partnership with a beer company to co-brand and have had 1 offer so far but I did not feel that beer would increase my  customer interest in Fried Beer.

• Have you experimented with other types (not just brands) of beer? I can use any liquid product.  After the fair I will be making other alcoholic versions. Since I patented the process of putting a liquid in a dough based product, no one can knock me off.  My next thing I will create is a edible tequila bites!

• What is the portion size?  At the fair you will get 5 to an order. Cost? 10 coupons or something close to that.

 

• What is the alcohol content and were there any complications entering the competition due to alcohol being involved? It depends on the liquid/beer used.  Whatever the alcohol content is in the liquid is what it would be even after cooking. 

 

• Now that you are a finalist, when do you find out if you win? The cook-off is on Labor Day.

 

•   What is the Grand Prize? A friggin awesome trophy, a plethora of press and a mob of customers.  All great things!

 

• Do you have any plans to mass market your product, and how can I get some here in Missouri? I am absolutely looking into mass production.  I can totally see my product in bars and taverns around the globe.  However, a lot of logistics to figure out since most wholesale food distributors are not licensed by state alcohol agencies for delivery and distribution. On the other side, beer wholesalers are not equipped or setup for food distribution.  My product falls down both lines of business.  It is going to take some regulatory negotiations before I can see selling them around the country. Worst case is I have to ship overnight air with dry ice.

 

• Finally, what IS your favorite kind of beer/drink? Herradura Seleccion Suprema Tequila with a real Habanos Cohiba Robustos.

How cool is that.  Not only is this the first Alcoholic Food and it’s made with Guinness (a favorite here as S&B), but also  Mark was very kind to actually read the blog and respond to our interview.

We all wish him the best, and look forward to seeing him holding the “Friggin Awsome Trophy” on Labor Day. 

If you want to check out his website, visit him here at Friedbeer.net.

Morton Ahput – An Interview

I recently had an opportunity to interview Morton Ahput, the latest member to our little Facebook Community.

From it, I learned that not all Muppet/Puppets are the same and Sesame Street is only the path of the quick and the dead.

Morton Opens up on such subjects as Smoking, Drinking and his close friendship with Yoda. 

I hope you enjoy the interview as much as I did, and watch for his vblog coming soon.

Question - How long have you been away from Sesame Street? What was the nightlife like there and who is the swingingest Muppet in the bars.

I was never on Sesame Street. I am not an entertainer, I am an office drone. I have never had a flair for theatre and drama like all those limp wristed sissies that you, prancing about on TV like a bunch of Kansas City … I work for a living. I work in a soul crushing job, at a soul crushing office, in a soul crushing cubicle processing bills and purchase orders while a company slowly crushes my soul into a fine powder. That being said, Oscar the Grouch can really tie one on. Every so often he gives me a call and we go our carousing all night, getting ripped off of Rumplemintz and nasty tequlia. Mexican sugar squirts he calls it. God, he is one nasty puppet. He hates Cookie Monster by the way. I think Cookie owes him like $250 bucks that he used to buy his smack, and never paid him back. Dude’s pissed.

Question - I notice that you like to two fist drink, booze in one hand...Pepto in the other. What is your favorite type of Booze and do Muppets need hangover remedies like regular people?

As a red blooded American, I am partial to bourbons. Of course I drink it all, but bourbon’s my favorite. Being a tightwad, I like Knob Creek. It’s the working man’s fancy booze. And yes Virginia, even Muppets suffer the next morning. Even more so, because when you try and take some “hair o’ the dog” Rolf gets pissed.

Question - In Muppets the Anthology, it indicates that your Father raised you after your Mother ran off to do the TV Commercial Circuit. What impact did that have on your life and how do you cope when you see your cousin the Snuggle Bear getting all the glory that could be yours?

It pisses me off, seeing puppets on TV whoring themselves for ads. It’s the modern form of the minstrel show. Its blackface for puppets. Its shameful, degrading, and I hate it. I wish that my cousin would get a decent office job and settle down.

Question - Have you ever considered possibly auditioning at the Muppet Theater? If so, what act would you try to incorporate with and if not, why?

I would never do theatre. I am not here to entertain you, I am here to earn a living, have a drink, and perhaps hit on Janice whenever she’s drunk enough (which is ALL THE TIME)
Question - If you were a onetime act at the Muppet theater, what would be contained your Entertainment Rider?
I would never do an act. But if I would, I would have to demand that my show is not taped, never broadcast, and only puppets are allowed into the theatre. I like you as a friend Ed, but I am not here to entertain you. I’d help do your taxes in a heartbeat though.

 

Question - What kind of music are you into?

I have wide ranging tastes, but I am very partial to jazz.

Question - Are you much of a smoker? Is it cigarette, Cigars and/or Pipe (or more illicit substances?)? What is the brand of choice?

I recently burned my hand on a stogie. That is not good when you are made of fabric, fiber fill, and other flammables. But you can’t come between a man and his stogie, so its worth it. A couple of stiches, and I am good as new.

Question - Muppets have played a major roll in entertainment. How did you feel about Lucas Film going to a CGI Yoda in the Prequels vs the Original Trilogy?

Well, you know my feelings about the role that puppets play in entertainment; mostly that we have been exploited and abused for years and finally we are organizing and educating, getting the word out that we are people too dammit. That being said, Yoda is a close friend of mine and he took it personally when ILM laid him off to move to CGI. He took it very hard, and didn’t come out of little hut for almost a month. But he’s doing better. He’s lucky though, he still had a lot of money from his savings, and unlike another certain green sell out, he worked a percentage off the net into his contract. He was able to invest his money into small used car dealership in Sarasota. Good guy. He send me a bottle of scotch every Christmas and I try to stop by whenever I’m in Florida.

Question - What is your favorite color?

Red.

Question - What does the future hold for Morton Ahput?

I am starting a blog http://puppetliberationfront.blogger.com where I can blog about puppet right, and about my thoughts on Puppet Supremacy. Its not that I hate people (well actually I do) but I really think that we need to keep puppo-centric issues on the forefront. And remember, I do not hate individual person. Its people as a whole that need to die.
Oh, and I am going to start a VLOG. Look for it on youtube in the coming weeks

My first interview…….James

As many of you know…I have the worlds greatest son, James.

For Christmas, Santa brought the family a box of retro candy (also found HERE on Amazon).  Contained therein were Candy Cigarettes, plus bubble gum cigars and cigarettes.

James got hold of the bubblegum cigar in the flash of an eye (he is my son), but I was able to snatch up the others for a later date when they would be more memorable.

Me: Good evening James, I’m going to ask you some questions.

James: OK.

Me: How old are you?

James: 7

Me: Have you ever smoked Cigarettes or Cigars?

James: NO!!!!!!!!!!!!!!!! I’m to young.

Me: How about tried candy cigarettes or cigars?

James: Yes

Me: Where did you get them?

James: The Wine Shop (He means Tinderbox Vino100 in Columbia)

Me: Which were your favorite?

James: Bubble Gum Cigars.

James: How long have you been chewing Bubble Gum Cigars?

James: 3 years.

Me: Are you an addict?  (At this point I had to explain what that meant)

James: Giggles* Nooooooooooooo!

Time to break out the candy. 

Today we are reviewing two kinds, both by WORLD CONFECTIONS Inc. -

Stallion Bubble Gum

Lucky LIghts Candy  (with the red painted tip)

 

I must admit, the packaging was pretty impressive.  The two boxes both could pass are off-brand European Smokes, one (Lucky Lights Candy Cigarettes) even had a cellophane wrapper.  I guess that is why there was big lettering on the bottom that said CANDY…..to stop Hillbilly Jim from saying “$.25 a PACK!!! I’m buying 100 packs of these”.  I also found it funny there was a blue “Tax Stamp” on each box. 

Finally, for clarity’s sake, I want to specify that nowhere on these boxes does it use the word Cigarette.  Instead, they are labeled CANDY or Bubble Gum respectively.

Let’s continue the interview -

Me:  So tell me James, which one of these boxes looks the most real?

James: (Stallion) Bubble Gum Cigarettes

Takes candy out of the box

Me: Which candy looks the most like a real cigarette ?

James: (Stallion) Bubble Gum Cigarettes.  Can I have one now?

Taste Test (James’ Opinion)

Stallion Bubble Gum - MMMMMMMMMMMMM….Tastes GOOD.  Lots of different flavors: Strawberry, Orange, Grape and Traditional Bubblegum.  James favorite was Grape.

Lucky Lights Candy – Tastes “Dry”.  No flavor, just candy.  Not bad, but not as good as Bubble Gum Cigarettes.

Me:  James, which one was your favorite and would you recommend them to a friend? 

James : Bubble Gum cigarettes. YES!!!!  I wish all the stores sold them.

Me:  James, final question…..does the packaging or candy itself in ANY WAY make you actually want to smoke?

James: NO WAY, that stuff stinks.

                       The Winner is Stallion Bubble Gum!!!!!

 

There you have it folks……definitive PROOF that even though these candies are packaged and designed to look like cigarettes, even children can tell them apart and they don’t feel compelled to smoke.

I know I can sleep easier tonight….but not without a cigar and scotch.

Cheers!

Editors NOTE – There is no website for World Confections Inc. that I can find other than THIS ONE , however I did find a online storefront for them at Candywarehouse.com  (HERE) and right there are the candies in question….and in BULK.  I did laugh at the price disparity between Candy Cigarettes ($6 for 24) vs Bubble Gum Cigarettes ($19.20 for 24)….oh well, I guess you pay for quality :)