Buy Or Sell? We're Split On The Potential For These Concepts.

25:47And I'm like, how is this a replacement for meat? I don't know. Yeah, I think also people that eat plant-based are open to it because they're making their own mixes at home sometimes, like with nuts and pea protein and things like that. So I think people would be open to it if they usually eat plant-based anyways. This is super weird. The front of this says plant-based meat eat and then classic salt and pepper. But if you feel the packaging, it feels like it's full of just salt and pepper. Yeah. Yeah, that was a little confusing for me, too, honestly. That's very strange. Yeah. We should rip that open, have a few little shards or whatever it is, and then wash it down with some Cuvée Blanc.

26:28Oh, it's 0%. What is that? Yeah. It's a big bottle. It is a full-on Magnum here. I'm going to open it in a second. but this is a German Cuvée Blanc, number one, imported by the, how do you say the name of that New York retailer? The one that's beverage? Yes, thank you. AKA beverage in French. They're going to be mad at me for selling. For selling? Buy and sell. I sold this idea of, you know. This I feel like is a little dangerous to open in here. Be careful, be careful. Be careful. Directly at all the gear here. Take out the camera. Okay, that was. Here you go. since uneventful ray is a master sommelier you can they used to call me chardon ray that's right you liked it you know what i have not give mike one too because it's no booze here i am uh usually a little wary of non-alcoholic wines yeah no that's what i was curious i mean and a whole magnum to boot here you know this is pretty damn good i gotta tell you that's that's quite good yeah this is um my my german's worse than my french cologne slash null k-o-l-o-n-n-e slash null and the null stands for we're just what we're called numpty zero yeah i don't know i mean zero yeah there's some there's definitely some sour notes on this it definitely drinks like a wine a sparkling wine that is almost like um kind of like an orange-ish type of wine perhaps there's no funk but you know what there is a little funk on the in the aftertaste which I like just a skosh enough to make you think it might be elk yeah I know this definitely could be a good replacement for your sparkling water I really like that a lot tasty thank you very good for sending that is the exact opposite of the Doritos so I'll tell you you know that is something in a very good way that is something where you know what i would make a trip to a non-alcoholic bottle shop or something like that i think i would too well there you go eating those words from before yeah eh i just i just ate a letter i would say not a whole word or two you know i wouldn't make a trip to 10 non-alcoholic bottle shops for it though have you guys seen the new uh wise iced tea rebrand?

28:55W-I-Z-E. W-I-Z-E. It's got a cool character on it and a nice flavor call out. There's the raspberry, apple, and what are you holding, Ray? I'm holding the mango variety. Really tasty stuff. This brand comes from Canada. It's Vancouver-based. We've known founders of this brand for a while now, and this is their latest iteration. It's really good stuff. It looks like they've leaned fully into sparkling now. Yeah, I love that they're using just sugar to sweeten this. It's only four grams per can. These are 12 ounce cans. Carbonated water, real brewed arabica coffee leaves, cane sugar, natural mango flavor, and lemon juice.

29:31Interestingly, they call it a sparkling iced tea, but it's made with brewed arabica coffee leaves. Yeah, we used to talk, we talked about that a while back, whether they should be talking about cascara or whether they should just be talking about it as an iced tea. It tastes like an iced tea. It performs like an iced tea. They decided to lean into iced tea and it really worked for them. Yum. Yeah, it's really tasty. And I like also how it's a pretty uniform, like you said, Ray, four grams of sugar, 20 calories, like caffeine, they're all, you pick up one and you like it, the chances of you picking up another one, also liking it are good too, if you like the flavors, because the, everything else is, maintains that consistency that we like in beverage.

30:11I also happen to have some Shonen. Shonen? Elderberry cream soda. How is that spelled? S-H-O-N-E-N. There's also banana cream soda that I think that one didn't last. And they've got some other flavors too. As in you drank it? As in someone drank it. You should see Mike's face. He looks so angry. He's so confused right now. I know. I brought my son in the other day and he's like, hey, what's this? And he drinks it before thinking. And I was like, you shouldn't probably have had that yet. But anyway, so it's good because, Ray, 39 grams of sugar. It's a full sugar soda. I think there's a place in time for products like these.

30:57100%. Yeah. Time and a place for it. 39 grams of sugar. You just got to be ready to consume some or half that. Now, I do have a bone to pick with Shonen. because in the upper left-hand corner of the can, it says no artificial colors. And this is a 12-ounce slim can. It says no artificial colors. And then I go to the ingredients and it includes natural and artificial flavors within the ingredient list, which - That's not a color. It's not a color, for sure. A flavor is not a color. But I would advise them to clean that up if they can and go with no artificial flavors if possible. And for those who were curious before, when I was drinking the Equity, tea, which saved me from the Doritos booze, I'm having the lavender green tea flavor and it is excellent.

31:42Nice. All right, it's time to get to our featured interview for this episode. As I mentioned at the top of the show, Henry Hill is a chef and former beverage entrepreneur turned product developer for the food and beverage industry. The founder of Hill's Research Kitchen, Henry is tapping his experience from working at world-renowned restaurants and that of commercializing a coffee soda to help both emerging and established companies develop new products that can resonate with modern consumers. Our conversation, recorded at Nosh Live Winter 2023, takes a deep dive into his journey and how he is applying insights gained from years in the kitchen, along with those on a bottling line, to create unique sensorial experiences in new food and beverage products.

32:32Hey folks, it's Ray with Taste Radio. Right now I'm honored to be sitting down with Henry Hill, who's working with the Almond Board of California. Henry, great to see you. It's good to be here. Everyone in the audience is like, Henry Hill, I've heard that name before. And I don't want to go too far into this, but it's a very famous name. And I'm sure you've been associated with that name, well, since birth. Since birth. Potentially even since conception. Well, it's great to have this Henry Hill here with us. my colleagues have been singing your praises and talking about your work with food brands and what you bring to the table in terms of food science.

33:09Talk a bit about your background and, again, some of your work with the CPG industry. Well, I started in the restaurant business when I was about 14 years old washing dishes. My grandpa took me to a restaurant trying to grill me about what I should be doing for my career because I had completely lost any direction in life at the age of 14. At the age of 14. Oh, boy. And he told me that he'd help me get through college if I told him what I wanted to do right there. And I told him I had no idea. So I was looking around for an idea to tell him so I could get out of this dinner. And I saw some chef hats bobbing around in the kitchen, and I told him I wanted to be a chef.

33:50So he went up to the owner of the restaurant at the end of our dinner, and he said, my grandson wants to be a chef. and he said, well, we've got a job for a dishwasher. So I started washing dishes. And the restaurant next door was a famous French restaurant in the Chicago area called Carlos Restaurant. So I got friendly with the guys next door. They offered me a job and the sous chef took me under his wing and I started my apprenticeship. So my first position was the amuse-bouche station. At what age was this? This was, I was 15 at the time. What? Wow. So I was working the Amuse-Bouche station and Adam Grant, he took his old culinary school textbook out.

34:37And the cool thing about the Amuse station is you can kind of do whatever you want. Now, just for listeners who aren't familiar with an Amuse-Bouche, what is it? So when you have a tasting menu, before you get the first course, you get a little sample of what's happening in the kitchen. just to kind of like excite things. And they call that the amuse bouche. A lot of times you'll see it in a little spoon with a little bit of food in it that you can just quickly take down. Exactly, exactly. So that was my station. And we would go through each chapter of his culinary school textbook and apply it to the amuse bouche.

35:14And by the end of my apprenticeship, we'd made it through the entire book and I was ready to move on to my first station, which was Garmanger. Amazing. And since then, you've gone on to do some pretty amazing things. You have a Michelin star, which is remarkable. Congratulations on that. Thank you. Was that something that you were striving toward? I mean, do people, do chefs? And if we could answer very honestly, are you chasing that kind of accolade? I was for a long time. The Michelin Guide was always very elusive to me. Being in Chicago and coming up during a time where there was no Michelin Guide, I always wanted to work at a Michelin star restaurant.

35:56So the way that I got my first job at a Michelin star restaurant was by writing letters to all of them. And the first one to get back to me was a restaurant called Alize in Las Vegas. So when I was 18, I moved out to Vegas and started at Alize. That was when Michelin was in Las Vegas. I don't think they're there now, are they? I know. Which is kind of ironic, right? It is kind of ironic. But the restaurant where you achieved that was in Chicago. And I imagine that it took a lot of work and hard work to get there and a lot of creativity in so many ways. I guess what really impressed the, what do they call them?

36:35What are the Michelin folks called? The inspectors. The inspectors. What really impressed them? It's hard to say. I've only met a handful of them. I think that the Michelin Guide rates based on, well, they're not really supposed to share exactly how they rate, but they rate based on, for the most part, creativity, consistency. And I think a lot of what plays into it as well is the uniqueness overall of the concept. It's impossible for an inspector to just be focused on the food because the whole experience really does influence kind of the way things taste, right? So what was unique about the restaurant is that it's a concert venue.

37:18It's a historical landmark property in Pilsen, Chicago, with Thalia Hall, which is a 1 ,200-person concert venue, Dussex, which is the main restaurant dining room, and then Punch House and Tack Room, which are two ancillary bars on the property. You know, what's really cool about the Michelin Guide and why I got interested in it is I wanted to learn more about the future of food. and, you know, they're at the forefront of gastronomy, and the restaurants that are at the top of those lists are changing the way that people think about food. I'm going to flex here. I've been to Noma three times, and it is just every time I go there, I am just blown away by what food can be.

38:02And yes, it's presentation, it's ambiance, but the flavor, the texture, the taste, I mean, everything is just, it's mind-blowing in so many ways that you can actually do this with food. And I bring this up because that's what you're doing for brands. That's what you're doing for food brands is helping them to get to a level of flavor and texture that consumers aren't necessarily familiar with, but will love. And we have some of these samples right here that are infused with and incorporate almonds. And I'd love to sample through some of them and get through the process and talk to you about your process of how to make things taste better.

38:37Absolutely. That's a big topic. I don't know where you want to start with that. Let's start with, I mean, like, you know, you're considered a food scientist at this point in so many ways, right? Other people have called me that. I don't call myself that, but other people have called me that. When did you get into this kind of gig? Into commercializing food products? Yep. So it started when I was running the restaurant. I had an idea for a mocktail to put on the brunch menu. You're way ahead of your time. I'm assuming, yeah, because mocktails are all hot now. Yeah, and this was like, I don't know, probably eight years ago or so.

39:13This is like... So I made a carbonated coffee. And we used to do a carbonated gin and tonic, and we would carbonate it right there in front of you at the bar. And I'm a huge, like, I've always been a coffee addict. So I wanted to do something fun with coffee, and we did this carbonated coffee, and people loved it. and it's really difficult to get carbonation to work with coffee. So I found a unique sweetener that paired well and it kind of gave you that little slap in the back of your throat, that tanginess that you get from a traditional cola and kind of tied it in with the coffee. And so what I ended up using was a Granny Smith apple juice.

39:54And so it's this unique kind of like sweet, sour, tart, tangy flavor that pairs the coffee in with the carbonation. And people gave me great feedback. I thought it was such a great idea. Came up with like a really cool brand with like motorcycles on it and everything called Cafe Racer. And that was the beginning of learning what not to do when launching a brand. Okay, so you had a brand. I had a brand. And you had a beverage brand, which is somehow even more difficult than I think than starting a food brand just because it's a volume game. And if you don't have the right volume, if you can't meet your margins, you're in big, big trouble.

40:33And everyone who's listening who's a beverage entrepreneur knows this. But anyway, tangent, you know, learning how to work with the industry, learning how to work within the system and yet be innovative and creative sounds doubly difficult. You know, how did you find your way through this process? And, you know, how did you identify partners that could help you and help the brands that you work with achieve their goals? When I was starting or where I am now? After you, you know, after you launched your coffee company, because I assume that was the, that was the foundation for you realizing that you could help other brands.

41:06No. No. It wasn't. Okay. It wasn't. So it was the foundation for what I needed to learn to get to the next step. I jumped a step. We jumped. Yeah, we jumped a little bit. So I made a ton of mistakes. I was able to commercialize the product, which was incredibly difficult with the amount of cash that I had. I bootstrapped everything. So I found a manufacturer that would do a one-palette run for me and a flavor company that would cut me small samples. And the way that I got there— Like a one-palette run, would they charge you like$18 a can? No, no. The way that I got there is I said I was going to do one thing every single day to get me closer to my goal.

41:48It didn't matter what happened. If I picked up a call, it didn't matter. And eventually figured it out. going to market then once you have a commercialized product was a completely different ball game that I really wasn't prepared for from learning that I needed to trademark my name and I was in a 12 ounce bottle that a buyer eventually showed me literally does not fit on the shelf because all coffee drinks come in these small stubby bottles so I learned a ton of what not to do and I don't really think there's any other way to do it. You know, you really, you have to test a product to get it to market and there's always going to be roadblocks and you're never really going to know what they are.

42:31So when I work with brands now, I always recommend don't do a massive run because you feel confident about what you're doing. Always find a way to do a smaller pilot, test the entire channel all the way through and find out where you can optimize because Because I've got those stories about my brand, but I've got a dozen more about other brands that I've worked with that have made small mistakes that have held them back from being successful. When did you start working with brands to help them commercialize their products? After I worked in a lab. Okay. So after I launched the coffee brand, I partnered up with a distributor and a consultant from McKinsey.

43:14and we went out and did Expo West where I met the CFO of Kashi Foods who was interested in doing something together and I can't go into detail about the collaboration entirely but I needed to reformulate my product to be cleaner label to meet their brand's identity so that we could do this collaboration and after hiring another lab to help with the reformulation we went back to manufacturing to scale up and the formula didn't work. So I was out all the money that we had and didn't know what to do. And I called my contact back at Kashi and he said, why don't you let me introduce you to a lab that we work with?

44:03And the lab was in Boston. So I flew out to Boston. I met with the owner of the lab. I pitched him my idea and he said, why don't you go in the lab right now and make me the drink that you make at the restaurant i think i know the lab you're talking about but we'll uh we'll save that for later well you probably know the lab tech that he had me work with as well so he gave me a lab tech and i went in the lab and i made him i made him the coffee drink and he tried it and he said this is great i can tell you're a really talented chef. You've got a great background. I just can't dedicate a team and lose money on, on this, you know, so I don't know what to tell you.

44:47And then before the meeting ended, he came up to me and he said, why don't you come work here? Why don't you come work as a chef in the lab and you can help our scientists create better tasting products and you'll learn about how to commercialize stuff and you won't need me anymore. And that's exactly what happened. That sounds like a pretty good deal. It worked out. Yeah. Yeah. So how many brands have you worked with since? I don't know. So many. Really? It's been a lot. Yeah. Wow. I've been independent now for like five or six years. Okay. I mean, you can work for yourself. And I think that's the dream of any entrepreneur is to be able to like call your own shots.

45:29That's a great thing. And it sounds like you're doing some amazing things with brands. And I keep looking at the products that we have here, and I just want to rip right into them. Now, are these products that we have on the table here, are they being commercialized for brands or are these just like a sampling of what's possible using California almonds? These samples are the brainchild of an ideation sponsored by California almonds and a collaboration with TasteWise, which is an artificial intelligence platform. What? TasteWise, an artificial intelligence platform that helps commercialize products?

46:08No, but helps with the ideas of products that could be commercialized. Okay. So the first one I'm looking at, this is an almond butter and miso chili crisp. There are allergens in here. They're nuts, sesame and soy nuts. Anyway. Anyway, no, I've been excited to try this since you brought it out. I'm going to put this microphone down and bite into it. Hold on. Got some nice audio there, I hope. All right, I'm going to stir this together. While I'm eating this, can you talk about the ingredients that you use and why they should work together? I can. How deep do you want to go? Probably 60 seconds worth because that's how long it's going to take me to eat this.

46:52So the idea behind the ingredients and how they come together is actually a huge part of how I think about food in general. And in short, I've put together basically flavor theory, which is based off of music theory. And I had a jazz guitar lesson and the instructor said to me, I was trying to figure out how to play jazz guitar and improvise on jazz guitar. and it's really hard and it's hard to wrap your head around. And I told him how I was struggling and he said, you know, Henry, music at its most basic definition is the organization of sound. And that's something that like blew me away. And I brought it with me into the food world and the product development world.

47:43So when I think about flavors and flavor pairings, it's really not this out there idea. You know, there's a way that you can organize it and distill these ideas into a product. And so organizing flavors into flavor theory is how we got to these results. I'm still chewing, so hold on. You know, I said I was gonna give you 60 seconds to talk about this. I was only expecting to have like one or two bites. Did you see me? I looked like a fiend eating this thing. It's so freaking good. I can see why they call it nosh. Yeah. You were noshin'. The flavors all really work so beautifully together. This actually feels like something I would eat in a Michelin-starred restaurant.

48:27And I'm not trying to like butter your bread. So you use a restaurant term there. It's so good. And you know what's really amazing? How did you prepare the almonds? Because they're perfectly aligned with what I'm eating in here. So this is a combination of both toasted slivered almonds or sliced almonds and almond butter. And so those are two products that are ready. They're industrialized, they're commercialized, and those are commodities. You didn't do anything to the almonds or the almond butter on their own? No. Wow. This is a product that's meant to be scalable, commercialized, and can go in a product and sit on the shelf for a year.

49:09Wow. It's not so artisan, you know? Okay. And that's the whole idea of what we do in product development and CPG. So what I try to do is take product development and combine it with some of the more qualitative aspects, right? So what's happening? What are some unique platforms? What are some interesting flavors? And how can you layer them in a way that hits every different part of the palette? And how does that resonate with a customer? And I think that's kind of how you create a great product. Well, you know what's awesome about this? Like you could actually just serve this or sell this on its own as like a chili crisp or salsa matcha type product.

49:46But I also imagine this as a marinade for something, whether it's like a beef jerky or a chip or something like that, where it just like enhances the flavor so much. It could even be a salad topper. Sure. Yeah, absolutely. So, so good. Well done, Henry. All right. So now we have an almond milk and orange blossom energy gummy. Oh boy. Okay. Can you please explain this product? I'll give you a 65 seconds for this one because I'm going to chew through this one. The idea here was that we were talking about ways that you can test a product to market with a low barrier of entry. What I learned commercializing a beverage is it takes a lot of money and it's very difficult to do.

50:32So there's a lot more manufacturing available for gummies. You can take the same functional ideas that you want to use to start your beverage and very similar flavor profiles and use a format that's easier to get to market with. It's cheaper. Test your brand. Test the idea. Test the message. And then when you want to expand, you can add another skew and expand into beverage once you've validated the idea. Yeah. So if I'm hearing this correctly, if someone starts out with a beverage brand, you can test out another product line or am I misunderstanding what you're talking about? The other way. Okay.

51:07So for a lot of entrepreneurs, if you want to start your first ever brand with a beverage, it's incredibly difficult. It's capital intensive. You're probably going to need like $5 million to do it right. He's not speaking not the truth. It's true. You need$5 million. And And the chances are that you're not going to end with the product that you started with. So if you spend a hundred grand on R &D, you're probably going to need to do it five more times because you're going to make it to a buyer who's going to tell you, you have to change a packaging or a label or the flavor, the nutritionals, and it gets very expensive.

51:42So the idea behind the gummy was if you want to create an energy drink line and you don't have$5 million, you could start with less capital, test the brand, validate the product, and then expand once you have kind of validated the idea. That is amazing. I've never heard of that. And I've been following the beverage industry and covering it for, geez, 12 years now. And I've never heard of someone saying, start with a food product to validate the flavor and concept essentially of your potential beverage brand. It's build, test, learn for poor people. And that's me. I started broke. Don't worry. There's a lot of people listening to this one.

52:20I'm going to include myself in that one. But anyway, tangent. But that's the thing. I think you're 100 % right, Henry, in that it's so difficult for a beverage entrepreneur to achieve their vision without a lot of money, frankly, but also with the minimal amount of validation that it takes to go to market. Because if you go to market with a concept or a flavor that is less than optimal, you're going to have a really, really hard time making that next step. The brands that I work with now, they don't commercialize a product and then show it to a buyer. They get the sale before they ever make the product.

53:00I heard that today, actually. That kind of blew my mind. Someone else I was talking to said that. I was like, really? Okay. And that's the power of a brand. And that's the power of relationships. And that's the power of having your foot in the door already. And so that's what I'm saying with the gummy. I'm saying, get your foot in the door. And then once you're there, then you can start showing R &D samples to the buyer, get an intro to the beverage buyer and start to test those ideas with the buyer first. And maybe you can even get an order that finances your first run. Get your foot in the door, but you can't fool folks.

53:31Like once you do get your foot in the door, the product's still going to taste great. And I think that is something that is consistent, has been consistent forever, even through this whole like last 15 years of functionality and whatnot, probably less time than that. But, you know, one of the cool things about trying all these products is, aside from the energy in this gummy, the thing that really stands out to me, first and foremost, is taste and the use of the ingredients and formulating them harmoniously to taste amazing. We have one more here that I'm going to try to sample. This is an almond butter chamoy filled biscuit stick?

54:04Did I pronounce chamoy correctly? Yeah. I did. What's chamoy? C-H-M-O-Y. Chamoy is a combination of hibiscus and tamarin, and it's used in mango natas, which have been very popular now. So a mango nata is this mango smoothie that gets a drizzle of chamoy. And a lot of times there's a little stick that's shoved in the side as well. And so I, by being a Pilsen guy, which if you know Chicago and you know Pilsen, it's a very Hispanic neighborhood. And I've got a La Michoacana right across the street from my apartment. So I have been drinking a lot of mangonadas lately. And I can't say it didn't influence the ideation a little bit.

54:51So I decided to distill that idea into a snack and see what that would look like. The idea is very scalable. The stick part of the wafer tube is actually can be commercialized using, have you seen those praline, those big tube in the international aisle that are filled with the cream? You get a tin and I try not to get them because I always like just crush the whole thing. Imagine that, but a savory version. So you can have a wafer tube, fill it with chamoy spiced almond butter, and then part of it was enrobed and dusted with chopped almonds and dried mango. You're killing me, Henry. This is so delicious.

55:34I think the question I have about a product like this is, how do you do it at a reasonable cost? Because that's another huge part of commercializing a product is getting to a place where your margins actually make sense, your price board makes sense, not just for the natural channel, but hopefully conventional and beyond? Something like the Chili Crisp and the gummy, it's already there. We know what the margins are going to be like. Other products exist on the market in a very similar format. There is another product on the market that exists in a very similar format to what you just tried. But it's hard to say exactly what that cost would be right now because that is more of a blue sky kind of ideation concept.

56:21That equipment exists right now. I could make you one of those tubes filled with the almond butter and I could probably get it at a price point that wouldn't completely gouge the consumer. The enrobing and the nuts on the outside would take probably CapEx to do. So it's hard to say exactly what the margins would be on that, but I can get back to you. I mean, it also helps if you have good relationships with your suppliers. And I think this is where the Almond Board of California comes into play, which is I'm sure they are looking for ways to incorporate almond ingredients as much as possible into as many brands as possible, I would think anyway.

57:04Do you know, I mean, are there ways that you work with suppliers to help brands, you know, get to that cost structure that makes sense? Yes, but it isn't always the way that the entrepreneurs want it to be. A lot of times you start with a really great idea and in order to get it to make sense on the shelf, you need to pull certain levers. Some things are too expensive. Sometimes it's a matter of knowing the right supplier to go to and getting better cost. Sometimes it's a matter of you're going to just have to invest in the volumes of buying a lot of ingredients to hit your cost. So cost is a big factor, and it's something that I work around a lot.

57:48It's possible to do all these things in a cost-effective way, but volumes are always, always, always the challenge. Do you know if an organization like the Almond Board works with early-stage entrepreneurs to help them commercialize these products, essentially incubate, given that, again, they are advocating for suppliers, for almond farmers? The function of the Almond Board is to serve its farmers and to build awareness around almonds. So the Almond Board does a lot of, the Almond Board of California does a lot of research in nutrition, does a lot of research in sustainability, does creative concepts like these to provide inspiration for budding entrepreneurs, but is brand agnostic because all the growers are a part of the Almond Board.

58:44So all of the growers are suppliers, and we can't point to one over the other for that reason. Gotcha. Henry, well, I got to tell you, my colleague, John, came up to me maybe an hour or so ago and said, hey, Ray, you got to talk to this guy. His name is Henry. He's pretty awesome. I think he used the term food scientist. So I apologize if, you know, he was misnaming your profession. But anyway, I would say chef. Chef is probably the most appropriate profession for what you do, right? Yeah, I've got the tattoos to back it up. But I am so glad that we had this opportunity to sit down. I'm so glad that you were willing to come and sit down with me to chat about all this because I wasn't expecting, honestly, the discussion that we just had.

59:30And I know it's going to be so helpful to our audience. So thank you so, so much. Oh, thank you. I appreciate it. Thanks so much for making this amazing food. I didn't have lunch. So it just is doubly delicious to have this as being my lunch for today. All right. Well, next time you're in Chicago, we'll do lunch. Okay. I love this idea. I'm going to hold you to that. All right. Sounds good. Thanks so much, Henry, for being on Taste Radio. Thank you. I appreciate it. Good to be here. that brings us to the end of this episode of taste radio thank you so much for listening taste radio is a production of bevnet.com incorporated our audio engineer for taste radio is joe cratchy our technical director is joshua pratt and our video editor is ryan galang our social marketing manager is amanda smerlinski and our designer is amanda huang just a reminder if you like what you hear on taste radio please share the podcast with friends and colleagues and of course we would love it if you could review us on the apple podcast app or your listening platform of choice check us out on instagram our handle is bevnet taste radio as always for questions comments ideas for future podcasts please send us an email to ask at taste radio.com on behalf of the entire taste radio team thank you for listening and we'll talk to you next time

1:00:52Thank you.