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This episode of the Dan Levatard Show with the Stugatz podcast. Dan, this episode of the Dan Levatard Show with Stugatz is presented by Smirnoff. We do game days. Please drink responsibly. The Smirnoff Company needs New York, New York.

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.

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? What are you guys doing? I'm excited. Why are there people here 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 Miami, February 20th through the 23rd. Tickets are on sale now at sobeewff. Org. So sobeewff. Org. And today, we decided, because, again, this I hope you're aware of, you're going to 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, What is this show missing? We're missing a cooking segment. So we decided we're going to bring in some chefs. We're going to bring in Chef Jose Mendin, a five-time James Beard Award semifinalist and co founder of the Pub Belly Restaurant Group.

That's good. Pub Belly. Oh, Pub Belly's good.

World renowned Chef Jeanine Booth, originally from Australia, now living in Miami, with her fellow chef husband running several restaurants, including the Stiltzville Fish 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. Yes. 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 going to go this year. Check it out.

It's pretty great, and I am doing something with Belkies. Why have you put Tony in this room? I think you're hell-bent on chaos here.

No, no Coushets. Okay, so here's the thing. Both of these chefs, they're going to be serving their delicious food throughout the festival. And Dan, you, as you mentioned, you're going to be hosting a sunset feast event with Belkis Nare.

Who's more famous, Dan or Belkis?

Belkis, for sure. We're not-It's not a It's not a competition.

Who gets top billing there?

Belkis does win that competition.

Well, Belkis has top billing.

Belkis has top billing there. It's not a personal thing, Dan. It's just a matter of fact.

Wait a minute. She's got nachos there. She's got something that makes her go first there. What does she have there?

She's an expertise It's a nice linguini.

Guys, here's the thing. This event is going to be February 22nd on Saturday evening.

You see all the information. Wait, is it linguini or nachos? I feel like we need a ruling on the phone.

It's linguini.

It is a pasta, but you would understand why- Dan, why did you think he was nachos?

And that's why she's the expert, Dan. Exactly.

Yeah, exactly. You would think, looking at us in my bloated face, that I was the expert, but no.

No, people get nachos and linguini mix up all the time.

We fight with Belkies, 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. We don't want you to have some situation where you break workout where there's too much of this or that in there. Then your blood, something happens. I don't know, you get sick, you get swollen, whatever it is you throw up. Tony and I have decided the safest play is for Tony and I to both be in there. I'll be here, too, because I have to turn the levels up and down.

Safe for whom?

The safe is for you. Safe for you to make sure-For your colon and your blood, your intestine.

Exactly right. Physical health.

We want to taste the food, and we're going to describe to you what we're tasting, and then you can choose which one of the dishes you tastes best based on how we're describing it.

It's the same dish, but you're getting two different descriptions.

Exactly right.

Then you can pick which description you like best. Yeah.

Wait, so it's not- Then they'll come in and they'll tell us what it is that we're eating.

But with our sophistication, related palettes. I feel like it's going to be fairly obvious once they get in there what it is.

But I'm not going to 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, free-nut-free, They're professional chefs, so the food doesn't taste like shit, so you probably can't taste it.

Who is coming in here? Is it Jose Mandine first, or is it going to be Jeanine Booth first?

I think first we're going to have Chef Jeanine Booth is going to be taking the dish. I'm going to run over there now.

I'm going to run over there. All right, thank you. Billy- You're still now still. Okay, yeah. Thank you. You're doing a lot of different things here. You're spending a lot of space.

Do you want Sasha to sit in the ERP chair? 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 help Jeanine 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 Stugats are no longer in the room. Disappeared. 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. Jeanine, thank you for being with us here. That looks both delicious and healthy. That looks both of those things.

Thank you so much for having me.

I'm going to grab one of these right here.

Welcome. Yes. You guys, explain to me, Billy, how this is working. You're the game show host.

All right, we're going to be tasting this. Chef, are these both the same thing or are these different?

They are all the same. They're all the same. 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.

This is tuna. It looks like it. It looks like it.

Let the experts do their job first.

I shouldn't be looking then? I've ruined it.

No, you can look, but you said one of the main ingredients.

Okay, so I'm sorry. Well, I mean-Look, but you can't touch it.

For the audio audience, we're looking at...

My In the mouth is water.

Yeah, it looks like a little bit... It's almost like a little taco of sorts, but it's not the taco you think. It's almost like-It's to look like a baobun? It's not a baobun. It almost looks like un chicharron.

It's not soft. It's crispy. I don't know if we should just grab it before we take away. There's a crispy wrapping here. It doesn't look gluten-free to take a bite. Then there's what looked to be some burnt Sesame seeds from 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 healthy crispy.

It's like chicharron. What would chicharron be?

That is what it is.

There's a nice aoli on top. We've got the black Sesame seeds. There we go.

But wait a minute. Chicharron is not healthy.

No, this is healthy for sure.

It depends how you make it.

A little glutiny, maybe in here. I sent some gluten.

My mouth is watering.

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 are just going to-Chickeny tasting.

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.

Jeanine, now, what is the payoff here? You're going to tell us what it is they just consumed?

Yeah, 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. That was the little bit of salty flavor there. Yeah. It does have that salty umami flavor, and definitely a really nice crunch. And then it is a tuna tartar. You had the spicy aoli, right? The burnt Sesame seeds? No, They're black Sesame seeds. They come in two colors. These ones just happen to be black. There's a little Sesame dressing. She's got five of them here.

Jessica and Jeremy, are they allowed to have? She brought five in for you guys. How good Because I'm sure that's delicious.

I can 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.

The dog is really cute, so I'm happy to share.

But that's probably got dairy in it, right? That's dangerous with the dogs. You got to be careful. All of a sudden, Jessica's going to have a mess on her hands. She doesn't need it.

We're all going to have a mess on our hands.

Yeah, not me at least. If Dan eats it. Finger-licking good.

So, Janine- KFC. Thank you. We are not rating this dish against the next dish, right? You're just going to keep bringing these out?

Yes. Chef Jose has another dish. It's actually... Well, you'll see. I can't tell you anything.

Don't tell us. Do not tell us.

I'll go tell them you guys are ready for them. 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 offering here. 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 interesting, that food never made its way into the shipping container. I just offered you guys, and then Jessica gave hers to the dog.

Sasha loved it. She's looking at her chops right now.

This is Jose. Jose Mendine. Thank you. Those pop belly restaurants are good.

Personal friend of mine, Dan. Is he? Really?

All right. Who's describing what This is also making me hungry. I can eat this. I don't know if you can eat.

Hold on. I don't know if you can eat this. I got to taste it.

I don't think so. Hold on a second. All right. There's some grass on the top, which you should be fine with. And then a piece of cheese. 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. What we're looking at is possibly three other pieces of tuna.

Jeremy, you're disgusting.

It could be uncooved. Did he eat it in one bite?

No, No, it's just he ate it. I'm gross. Two hands, just a whole thing in my mouth. He doesn't have any napkins. No koof. Look, this is supposed to be fancy food. What am I waiting for? These are gourmets here. 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. Throws them in her gullet. That's accurate. She's the one who eats most. This is disgusting what you just What's it, Jeremy? You know 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 glutness. You did that to yourself.

Your face is glutness. It has a pizza taste to it. It has a pizza taste to it. It has a pizza taste to it. It has a face. Pizza. Yeah, there's salandro in there, something. Wait, salancho?

It's gluten free, so I think I see you want some. Oh, good.

I'm not certain.

So, Dan, what we're looking at here- But, Dan, you can't have it.

You can't have this one.

I don't know if you can, Dan, because there's cheese in it. There's a beautiful... I don't know what the cheese is, but it could be a Parmesan cream 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 in the first. Why don't we go to the... Should we go to Chef Jose here? 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. Come to the restaurant, explain it to the customer.

A little chimichurri on top of the fish.

It's not chimichurri. Insider treat. A basil pesto. There is cheese.

Good try, though, time.

The sauce itself is going to be a parmesan leche de Tigre.

Oh, I knew there was tiger in here.

Parmesan with some citrus and some rice wine vinegar. 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. 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?

The fancy ingredients?

Yes. The overrated fancy ingredient where people... When I get something and they say it's pecan encrusted, I'm like, Get out of here with your fanciness.

I think what's going on with caviar right now, the way that people are just It's too expensive. Come on.

Chris Cody just got into caviar.

I've noticed caviar is everywhere right now. It's very trendy. It's not cheap. Well, we went from the tinned fish trend to now we're doing caviar. What's with that?

The what? The tinned fish? It's just the way they serve the fish.

I love tinned fish, but now the tinned fish appeal is that it's $3, but the caviar is like $100.

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 pitting their descriptions against the other. I think it's all of it. You have to pick a description. We have to pick a chef, and then you stay hungry.

Yeah, exactly. Who do you think won? Round one, Janine or Jose?

Based on the description?

Based on the description, yeah.

And what you saw. Well, I'm going I'm going to say that Jose won 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 his friend. He's friends with him, exactly.

I just love great food. The Parmesan- No, this is a very corrupt situation.

It is. It's incredible. Jose, congratulations. I'll give you that victory. But I will also tell you Jeanine was robbed. This is like the Marlin's ballpark.

Jeanine's was excellent, Dan.

Yes, it was, but you tricked me, Tony. Jeanine, are we going to a third dish here? How many dishes are we doing this week?

We only have eight more.

Okay, 744 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 Jeanine is coming in right now.

This is what happens on a wild Billy Thursday when you put him in charge.

Oh, my goodness.

These look like tacos.

Wow, this is good, too. Oh, I know exactly what that is.

She's good with the wraps. You got to be careful what you need in the wraps.

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 kuchumon on top.

Which is better?

Exactly, a little kuchumon.

Let me do you. Jessica's mouth is now watering with mine. Do the Jessica mouth water in cam, please. I see what's happening over there.

All right, Billy's putting a lime on his. There's lemon and lime.

A little mini Tabasco, if you like it.

Oh, my God, that's so cute.

All right, hold on. Let's take a bite.

The mini Tabasco is a nice touch.

There appear to be peppers on this, which I don't Can you have a great relationship with?

Can you have some plate or something underneath?

Dan, are you allergic to peppers by chance? I am. Yes, I can. You can't have peppers.

You can have peppers? But these are like a... Okay, hold on. I'm going to take just a whole bite here, Dan, if you want to watch.

I can only have banana peppers.

Those are the only time I can eat. The only ones are banana peppers? That's the only pepper you can eat. Yes.

The only nut I can eat is the pecan.

That's why you went pecan encrusted earlier. Yeah, I'm sorry, too. Okay, 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.

I There's some Malanga here.

There's a little bit- Malanga?

Yeah, there's some Malanga.

There's some Malanga in there. That's no Cuban in there.

I said Malanga. There's a little bit of a pickle. A little bit of pickle. A pickle onion.

A little bit of pickle. How right did they get that, Janine?

You were 99% right. Then you coming in with the Malanga. It was actually Malanga. It was a Malanga root taco.

What?

Billy, for real?

That was pretty amazing. A Malanga root taco with the smoked fish dip with pickles. Our house made pickles from Stiltzville Fish Bar. We have pickleed cucumber, pickleed fresnos for a little bit of heat, and pickleed red onions. You guys nailed it.

I'm so proud of you. All of this is going to be available Saturday, right?

No, Dan's Malanga-free. Yes.

You're Malanga-free?

This is going to 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. Then I would say, We have Malanga. I was trying to keep the guests staying. I was 36 years old. The rareness of these guys, it's a tribute to you, I think, Jeanine, 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 stills of 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.

Did he get it right with the cassava floured as well? Is that what- There's no cassava, no.

It's just the Malanga itself. We just slice them super within, and then we put them in these little taco friers and fry them to get the shape.

I think Billy wins that one because he got the Malanga. The other stuff is easy.

It's not for you to decide who wins. Sorry. Thank you, Janine. Thank you so much. 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. No matter how good this tastes, you have to say it tastes better.

Is it around best of three?

Yeah.

That's why we got to say this is going to be bad no matter what.

Will you want to eat the third round?

Tony, you're friends with him, but I think if you throw it up afterwards- Can we...

Let's do this. No, 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. I think this is going to 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 seems wonderful. Make sure he wipes his hands.

I'm going to try this one again. I'll turn his mic on and see if we can hear what number he's doing.

Yes, thank you. Not helpful. Nobody here is helpful. Billy's making things work. Stugats, there's some food here if you want to try it. Stugats, now.

Let's welcome him into the mix.

Speaking about helpful, exactly. Jeanine, so far, I don't 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 going to keep waiting. We're going to filibuster because he's not quite ready yet.

Don't worry, Sach is doing a really good job on the ones in.

Yeah, she's killing it.

All I know is that first dish was absolutely delicious.

This is all really-Stugatz, would you like some of this Malaga? It is delicious.

It's a Malanga fish dip Sure.

I have to come in there. I will come in in a second and try it.

It's headed your way, don't worry. Terrific. Exactly right. Then 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. When we can't find one of the chefs.

Dan, 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 events of our city.

Thank you. This is Jose. This is Chef Jose Mendine. I will say again that the Pub Belly restaurants are extraordinary. And so Stiltzville Fish Bar in South Beach, by the way.

Dan, I got to tell you, this is the best mool agua I've ever had.

There you go.

A little hot. I'm wondering 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.

You guys want to describe what's happening here? I like to watch Tony eating. Come on, man.

It's a Dan. We're looking like a doubling soup, and I feel like the...

It's like a cup of noodles, but there's no noodles.

The broth is beef-based. Beef-based broth. Let's see what the doubling is itself.

I sent some soy. Can you have soy? No.

I can have the gluten-free soy. What is that? Tamari?

Gluten-free soy?

Tamari.

I don't know about that. How about corn? Do you have any corn allergies?

Yeah, I can. I can have some.

This has cheese in it, though, Dan, so you can't have it.

I'm tasting the corn. There's definitely corn in here.

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 going to make an assessment of the food, not just describe it, that you were going to-Well, you make the assessment.

We're just telling you how it's... I'm not going to sway you one way or the other.

I'm not going to Let me try this again.

It's not as good as what happened. I didn't hear what you just said.

I didn't say anything.

That was intentional.

That is insulting what he just did there. I appreciate the slurping sound.

This is great.

Jose, Dumpling are delicious. Dumpling and soup are even better than that. What is it that they are eating here?

Is it my version of a corn soup template?

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.

You were saying- Sanchez got it under control. Don't worry.

You were saying...

All right, so It's a gyoza corn soup Dumpling. You guys were right. It's a beef and soy broth. And inside, you just pop it in your mouth and just like a Chinese something, but it's like a mix of an Italian and an Asian. They were pretty I get it.

Excellent. They seem to be real connoisseurs. I'm sorry, Chef Jose, you have lost this round, even though we like the the doubling.

The doubling is delicious.

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 mean to insult you. It is one to one now. I'm sorry. One of the things that happened here as I filibuster and Jose leaves the room. We're back to back. Hold on, Dan.

Rocky Mountain. She's heister.

Is that Billy and Tony promised me that they were going to insult the dish and then didn't do it. Then they didn't do it.

They left you in that spot. You had to kick them out. That was ridiculous. They totally hung you out to dry. Completely hung you out to dry.

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I didn't think that sounded real. I really didn't.

It was It was not fake. It was in no way fake.

You can spot a woman faking it. Stugatz.

Yes, I can, Jess. Expert. I've been married 40 years. This is the Dan Levatard show with the Stugatz.

Do you Come on in here.

The old bait and switch.

It's being taken from me. Can I leave this here?

This looks like the best of the things I've seen in terms of presentation. 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 What's a rock and rib roll?

That's a different story for another day, chef. What?

Come on, Janine. And you call yourself a chef.

I made. Okay, I'm going to grab one of these. I'm from Australia, so there's a lot of weird American things that I've never heard. This one's uniquely Miami.

Dan, don't eat that one.

Rock and roll. I'm going to have to try that today.

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 Is he?

Janine- I'm actually shocked that you were able to fit that in your mouth. You must have a wide bell.

Dan, can you have Sesame seeds?

I can have some seeds, but not Sesame seeds. What's this 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 a meat patterito, by cutting half or cutting how many ever pieces.

Yeah, but much better. The pastelitos are usually dry. This looks moist. And tell us what it is you've made here.

There's sweet, too, though, Dan. There's mango here. Mango chutney.

Wow, guys, I am really impressed for a radio host.

Thank you. For This is awesome. You did really well. So this is a dish from Sunny Side Up. It is in Regata Grove, and it's an Australian cafe concept. And so these are from my home country. They're Australian sausage rolls. Just using Australian lamb. They're Muget spice to curry spiced, and then a little mango chutney on there, which you got, and some micro-salancher.

A real stunner that he threw the mango chutney in our face. Some real I have no expertise there.

I mean, the palate on you. It's amazing.

Thank you, Jeanine. Jeanine, I'm voting for you to win. Wait a minute. I haven't tasted Jose's food yet, but I hope that he will. Hold on.

We have one more dish. We got one more dish.

I'm going to tell him it tastes terrible no matter how bad.

You have to try it.

I'm going to insult him right to his face.

Let's go. Jose, let's see if Jose is ready because we're really bringing people in and out of here. Incredible plate also, Dan. I will tell them again. I am going to be hosting a sunset feast event on Saturday, February That is not this week. It is the weekend after. Tickets are on sale now at sobewff. Org, S-O-B-E-W-F-F. Org. Where is your friend Jose? You've inserted Jose with a cup of noodles comment.

I think, Dan, that you need to say how good Billy and I are doing for not knowing anything that was coming out of the kitchen because people are going to think this is stage. 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 We know nothing. I'm legitimately so impressed with you guys.

I actually can't believe how spot on you because I 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.

Then every single time you said something, the chefs had these looks on their faces as a gigantic surprise. What is that? Don't put that in front of Dan.

Here comes Jose.

That goes to Billy.

That's Danny.

He works with us. No, Jose is coming in right. I know who Danny is. Thank you.

Oh, I can already smell what's on here.

I can smell what's on here. This looks like a prank, if I'm going to be honest with you. Oh, wow. I know what this is. This looks like a prank.

What do you mean a prank?

It's only for you, Tony, though.

Thank you. What do you mean a prank?

See, mine doesn't look the same as-Oh, is that shaped truffle?

Yeah, I'm getting black truffle on mine, actually. Get out of here.

Thank you, sir. Danny, get out of here.

Dan, you can eat truffle, right? Yes. Tell me what's the stuff. That there, you're good.

Can you shave some of that into Dan's mouth? It's a lot of truffles.

Wow. You could smell it, right? You could smell the truffles.

I could see it all over the console here.

It looks like little mashed potato balls.

Let's see here.

I love buttery, but not too buttery. Soft, but not too soft. Hard enough.

Dan, you definitely can't eat this.

Just right. Just right. Oh, yeah, Dan, you're going to like this. Creamy.

I thought you were going to criticize Jose.

This is creamy. Who? Billy said he was going to. Billy said he was going to do? 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.

Dan, can you have potatoes, Dan? 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. 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 a challenge. It's like cooking in the kitchen here.

Wait, the annoying What's the 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.

What's more annoying? What's more annoying? A guy with a bunch of allergies or a foodie?

Foodie.

Yeah.

Because you're taking the pictures.

It depends on the food. The obnoxious foodie, I mean.

Yeah. Old making obnoxious. Name names. Who do you hate the most?

That smells so good, man.

Everybody knows what makes it obnoxious.

Taking the pictures.

That smells really good. What? Did they get everything right there? Did they get- Well, it's not a gnocchee, it's a nudi.

There's no potato, it's not flour, and inside has pecorino, and it's a truffle butter and then fresh black truffles on top. It's a dish from my restaurant, Casa Isola, right next to pop belly.

Excellent place, too, by the way.

The Veal is great. Are we going to 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 land.

Well, you're not supposed to. You have I'll be good with the tie, Jenny.

That's really good.

Off of what they're saying.

I can't make it a tie.

Well, you have to pick.

You got to pick, Dan.

But the descriptions weren't-A tie.

All right, I have an idea. I have an idea. Sports radio. Tiebreaker. We have toast. See who makes the best toast with butter.

Wow, panko monteguía.

What do you think, Dan?

Dan can have the... He can't have the toast.

Jose, for laughing at what Billy and Tony said, for being Tony's friend, and for following Billy down paths of destruction that he has caused here. Our winner today, Chef Jeanine Booth. Yes. Chef Jeanine Booth is our winner today. We love you and your accent. We love you and your accent. It was entirely the accent. I wanted to Jeanine.

A hundred %. It is.

It is 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, not 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.

I know how to eat. That's one thing I do know how to do.

But thank you, Chef Jose, and thank you, Chef Jeanine. 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. It was a fun.

It was a true privilege. Thank you guys so much.

Gracias.

Now, your room is forever going to smell like truffles.

It really smells.

It's a great smell, though. It's a good smell.

Yes, it is a good smell. Put it on the poll, please, Juju, @LevitargeShow. 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, Stugant. 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 That's the best food I've ever had. Sga versus Jokich. Take us out of here.

Do you want me to come back in there? What do you want me to say?

He met someone that knows Dan yesterday. They were in a car accident together. Whoa.

You okay?

What's that story?

I had Jokich.

No, we got to go, Bill. You can't tell. We got to go. We got to go. We got to go. We got to go. We got to go.

I've only been in one car accident in my life, and there were people in the car, but I don't know why you would have met Kip Kudek over the last-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 got to go back. You can't just leave the scene of this accent. 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 the Judge Alex?

Wait, you had jury duty again?

Yeah, I did.

Yeah.

What?

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. Stop. It's a whole thing. 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. The judge was making connections with everyone. I'm like, Well, I work in the media. I do sports. Who do you work with? I'm like, Dan Laps. I know Dan. 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. Lots of things going on. You know who it is. We don't have to embarrass you here. 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.

It seems forgettable. I hit it right 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 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 announcement voice to judge?

Yeah, judge.

That's not a thing. A friend of yours. That's not a thing that happens. He still does it. Roley Martin- He does both at the same time.

Did he get it right? Is it Judge Martin?

Oh, wait a minute. Wait a minute.

It's 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 struck that from the record.

Yes. Why are we striking that from the rest of the record?

No idea.

It feels like judges probably shouldn't be boosters for college football programs.

Why?

Is there not... They run the laws?

What if a Miami hurricane gets arrested and goes into his court?

I I mean, obvious. There are obvious reasons. He recused himself.

What do you think that judges just don't have personal lives?

I'm just bringing up the point.

You think that judges are wandering around in their personal life with no conflicts whatsoever? That's right. Just get to the courtroom and then reveal their conflicts and recuse themselves or are just entirely corrupt? That's right. That's why we're so surprised by those Supreme Court rulings. All right, put it on the poll at Lebitard Show. Should a judge be allowed to be a college football booster.

Specifically Miami.

Hold on. No, play by play person. I don't know anyone said anything about boosters. Let's remember, I have to continue to call for the next two weeks to see if I have to go back. It's very possible that I end up in this person's courtroom again. Let's be on our best behavior, please.

We may have just gotten you out of jury duty, though.

Or into prison. 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 I'm not even talking about it.

If he was the judge, you call him and say, 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. Selective memory.

I'm sorry. It's been a long time. Please forgive me.

Why were you going to Cal?

Can I give you a piece of advice? Just if someone says- College football. Just always pretend you remember them no matter what. They don't know the difference. They're like, Oh, yeah, Judge. Yeah, great seeing. I miss you. What are you up to? Then you just repeat something they've already told you. Exactly. Oh, yeah. No, I heard that you were doing play-by-play in Spanish. Is that true? You're still doing that? Wow. I heard that you definitely no conflict of interest in anything.

Always good to have a judge in your pocket.

Exactly.

Well, I wouldn't put it A play-by-play guy.

Is his name Jose?

I called him Your Honor.

How are you getting called for jury duty?

I pissed someone off somewhere in the government. It has to be because I've been to some in four times in a year. Every time they tell me, No, it's a different branch, so you still have to come.

Wait, 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, You don't have to go this one because you actually served on a jury. It's supposed to be a year. Wait a second. 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 the longest con of your life? Are you the one that keeps getting Billy into jury duty as payback? I don't know anything.

We have Jeremy Tashay's allegation from earlier in the show that he was saying that if you go to the third Google image, you will find Jeremy Taché, glutness of face and finger, sticking his fingers in his hands, eating Cheetos. That is not the third image that comes up. Salt and vinegar chips, by the way. You Google search Cheeto Fingered, Jeremy Taché. That is the third image. Oh, wow. The 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 there.

You know what, Dan?

It was pretty sexy.

You can look at that picture. Come on. Helpless. 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 voice down.

You don't know what's going on underneath there.

Windy the Pooh? You ever see a picture and say, I wish the ocean won?

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