Good People, Cool Things
Good People, Cool Things

Episode 5 · 1 year ago

Music and Food with Tavola Chef Michael Keaveny

ABOUT THIS EPISODE

This episode's guest is Michael Keaveny, chef and owner of Tavola and author of the new book Tavola: 10 Greatest Hits – Music and Food. Michael and I chat about his experience working in restaurants as a teenager and one of his favorite dishes, the power of being the hardest person in the room, and the biggest difference between successful and unsuccessful restaurants. Spoiler alert: these same principles apply to to any business.

Welcome to good people, cool things, the podcast featuring conversations with entrepreneurs, writers, musicians and other creatives.I'm your host, Joey held, and today's guest is Michael Keviny, chefand owner of Tavola and author of the New Book Tabla ten greatest hits musicand food. Michael and I chat about his experience working in restaurants as ateenager and one of his favorite dishes, the power of being the hardest workingperson in the room and the biggest difference between successful and unsuccessful restaurants. Spoileralert, these same principles apply to any business, of course. We alsochat plenty of music and why creating the right atmosphere for the dining experience issuch an important thing to get right. Let's dive on it. First starters, I would love to hear about your background, how you got into cookingin the first place. Do you remember the very first thing that you made? I grew up in Hartford, Connecticut and we hung out with these kidsthat lived around the corner and their father owned the restaurant, so we gotto kind of go into the restaurant during off hours and you know the theirdad would tell the cooks to make these guys in order of Fried Calamari,which in those days, we're talking mid s here, Fried Calamari was atreat and a rarity you didn't have, you know, this wasn't something onanyone's menu besides the real Italian restaurants. So I kind of got a littlebit of the Food Bug from from that. When my brother, who's two yearsolder than me, my brother Brian, turned sixteen, he started working atcarbones restaurant, which is the family that I mentioned. So it becamekind of a certainty that when I turned sixteen I would also work there,which I did, and I started washing dishes and I hated the job,but I love being in the restaurant and I love watching the guys cook.Again, this was the s and they were just like this team of guysthat were all cool. They're really into music. They listen to music allday and talked about, you know, music and what they're going to dolater out and I was always jealous I couldn't go out with them, butthey had a camaraderie and during service and you know, just to watch theminteractings, and it wasn't always positive, but at the end of the nightthey cracked the beer and they cheers and and everything was laughed about and allwas right in the world again, and that just really was something that Iwanted in on, and so I, you know, kind of beg toget promoted up to a prep cook and that's kind of how it started.You know, from there I kept going up and up and up and andyou know it, I just fell in love with it. I fell inlove with not not just the food and the idea of being a chef.That hadn't it yet, but just the idea of doing this thing that waskind of out of the ordinary and there hours are different than normal jobs andyour work weekends and you hang you know, you work late at night, thenyou hang out till even later at night and sleep in, and itjust really had a strong appeal to me. Now that's super cool. I thinkthat's a thing that sometimes gets overlooked, is the camaraderie aspect of everything.Like, yeah, you might be working late hours and up all night, but you have a bond that I think it's pretty hard to find ina lot of careers and it's odd because that bomb can go away if somebodygives two weeks notice, like you've been in the trenches with this guy fortwo years and you swear you're going to be, you know, lifelong buddies, and it goes away as quick as it arrived, you know, andthen you form a bond with the next guy that takes his place, youknow, hopefully. And so it's like...

I don't keep up with half thepeople I wish I did. I'm just it's not what I'm good at,is keeping up relationships. But I've met some amazing people through, you know, almost forty years of being in the industry. Absolutely so. You youstarted as a prep cook, like you said. Do you still was Calamarithe first thing that you made? Oh my God, I used to haveto cut twenty pounds of Calamari a day, feeling the Vane, thirty pounds ofshrimp a day, and my friends would pick me up in front ofa restaurant at, you know, nine o'clock, ten o'clock to go outto a party and they'd be mortified. You can we can't, you can'tgo in there smelling like that, and so I had to, you know, really take a almost a shower and a little sink and change of clothesand everything else just to be presentable. But yeah, so Calamari. It'sinteresting because that was one of the dishes that kind of, like I said, it wasn't on Menus. You didn't have the chains that we have nowback then and you could really only get it at very few restaurants. AndI just when I first had I always love pride clams and this was justa whole different world to me than fried clams. But I loved I guessI had a thing for fried seafood. But there was when I was fifteenyears old, before I started working there, my birthday was coming up in myparents said what do you want for your birthday and I said all Iwant is to go to Carmon's and they said okay, well, you know, and that was a high end restaurant. That wasn't you know. That wasn'ta place we chose to go on a win. That was a celebratorymeal and because it was expensive. And so the idea was that I wasgoing there on my birthday and as my birthday approach I was only looking forwardto I'm going to have the fried Calamari next week. I'm gonna have toFRY calamars and the night of the night we're set to go, I couldn'tbe more excited. We get in the car, we pull out and getdown the street and my mother's is up. I forgot my purse. We gotto go back to the house and we drive back to the House andmy mother says, Michael, run it, running a house and grab my purse. It's on my bet or something, and I go in the House anda bunch of my friends that are and they all jump out and saysurprise. My parents come in and it's a surprise birthday party for me andI was mortify. So, no, you mean we're not going to carbones, you know, and I was. It's my first memory of like fooddisappointment. I didn't want the surprise party, I wanted the Fride Calamari. I want to go to car bones, but anyway, yeah, so firstfirst Prep Cook job was pretty messy one and of course I wanted tomove on from that as quickly as possible and ended nice. I'll man,that's a that's a devastating birthday traumatic. All right, well, we'll moveon to happier memories then. So from yeah, Cook, you think Ieventually got there, but yeah, maybe just a night or two of scarredscar memories there. Yeah. So what was your path than from Prep Cookinto eventually opening up your own restaurant? I think that it was interesting because, like I said, I love the industry, I love the Camaraderie,I love everything about it. I love the hours. I didn't mind workinga weekends because when I got out it was still early enough to enjoy theevening and the cool thing was I was sober. You know, most ofmy friends have been drinking for several hours, so I was, you know,more in control and I always enjoyed that. But I feel like II moved up in a carbones and worked...

...a couple stations and then seafood restaurantwas opening up nearby and I had a passion for seafood, bull feeding andcooking, so I decided to break my long standing relationship for carbones and goto this new restaurant that was opening, a seafood restaurant, and that wasa whole new experience because it was the first time I ever actually opened arestaurant, which is totally different than just going to work for an established restaurant. You you work extremely hard. You work around the clock because you knowit's just trying to get this place open and you of you know as acook, we had to say and things and we we were part of somethingthat was being born and that was really a cool experience and I love thatand so I love that job as well. And I think that around this timeI was figuring and I was also realizing that this is something I'm goodat. Wherever I've worked, I moved up very quickly and chefs always comecame to rely on me, and I decided that my thing was going tobe that I didn't know whether I was, you know, ever going to bea great chef or be, you know, a creative chef, butno one was going to work harder and me. And it became a parentearly on that if you show the chef or your boss or the owner thatyou can be the hardest person, hardiest working person in the room, thatthat's going to serve you very well. So that became my goal and allthrough my career I always had a philosophy that you could be a chef andand if you have a flexible schedule, you can work fifty hours a weekand be a really good chef. You can work sixty hours a week andbe a great chef or you can work seventy eight hours a week and bea phenomenal chef. Will I always wanted to be a phenomenal chef, soI put in the time and the work and always cooked on the line toinstead of you know, I see some chefs to like to hold a clipboardand expedite and I never thought that that was very useful for the restaurant anda good, good use of his salary. But so I around that time whenI was working at secret restaurant, I decided that I think this isbecause I'm good at it, because I enjoy I think this is what Iwant to do, and so I decided to work at as many different restaurantsto get as many not only to learn as many dishes but to get justthe way things are run. I was very interested in how different restaurants wererun, the kitchen differently and they all had their certain style of management andhow the kitchen runs. So I didn't want to jump from job to job. I usually stayed about a year, but I wanted to work in asmany places as possible and meanwhile I had graduated high school and went to CommunityCollege for a restaurant management so I could get that, a degree in thatunder my belt. And then when, in two years, I got thatand then decided that if I was going to pursue this I needed to getout of Hartford. Hartford just was going through an economic countern. The restaurantseen there was not strong and also I needed to get out of my comfortzone and go apply myself. So I took kind of baby steps. Thefirst thing I did is I moved to Nantuckett for a summer at the adviceof a couple of other cooks and I went by myself and I got twojobs and work around the clock and then suck it for the summer. ButI got to know all these other cooks that had come from all over NewEngland and some as far as actually Europe, and it kind of you know it, and then from there you know, okay, well, let's go toculinary school, let's round round out...

...the whole experience and then I'm readyfor the big move, which was San Francisco. So it was a progressionand always, always cooking, always buying books with every every dollar that Imade that didn't go to rent was either buying books are going to restaurants toexperience someone else's food. Was it became a bit of an obsession, agood obsession, but an obsession. Just to backtrack a little bit, canyou kind of go into because I think the restaurant management side of things isvery interesting as well and maybe not as visible to people that aren't in thatindustry. So can you kind of talk a little bit about what you sawmaybe that was consistent among the different stops that you had along the way,and then what kind of stood out to you from a couple of places?So for ninety percent of my career I've been in the kitchen, but therehave been a few jobs where I was front of House manager as well asgoing to school for that. The school didn't didn't do much to prepare youfor the real world, to be honest, the real restaurant world. But whenI took I was a chef at a place in New York and theowners went through a series of managers at the time that I was a chefand I think I jokingly said to them one time the kitchens on autopilot.I could I could be your manager and I think they scheduled a meeting thenext week and they said Hey, you know, we thought about it andwe think you should. We think that'd be a great thing for the restaurantand for yourself, and as somebody that aspired to own his own restaurant someday, I jumped at the opportunity because I was in a comfort zone in thekitchen. The kitchen is very it's not easy to run, but it's clearlydefined. We're fun at a house just has so many, you know,so so many aspects to it that it's it was actually a little overwhelming.I remember my first day as a manager. Food was up, the phone wasringing and people were standing at just waked in and I didn't know whichone would dress purposed. I remember freezing and my sue step watching me,laughing hysterically, and it got better from there. But I think it also, to answer your question, I think that one thing that I always triedto do was the key in on on what made successful restaurant successful and whatmade failed restaurants, which I worked at a number of restaurants that sailed,what made them failures and the try to differentiate the the really even a subliminalthings, small things, that were the difference between those two restaurants, andI took a lot of mental notes of these things so that when I openedmy own restaurant, I would do the things that I were important to meas an employee. I would make sure that, you know, I didfor my employees, and I think that that was the biggest difference that Isaw, is the successful restaurants took care of their employees and they they treatedall of them as equals, as partners, as valuable, you know, partsof the puzzle, whereas the unsuccessful restaurants were always looking to save adollar at the expense of treating people with, you know, just just disrespectfully orwith the lack of dignity. And so you know that that was oneof the main lessons that I learned and, you know, having come up asa dishwasher and all the way through the ranks, it gave me agood perspective every every aspect of the restaurant that that, you know, that'snecessary for a functional, successful restaurant. So it was a it's it's alifelong learning experience and I'm still learning to stay but I always try to youknow, put in practice those those things that I learned coming up through theranks. So I'm not that answers.

Oh, absolutely, on perhaps not. But the most surprising thing it's take care of your employees, I think, which I think is a good lesson for a lot of businesses regardless.Yeah, and it's surprisingly more rare than it should be. Yeah, especiallyin restaurants. And I liked the note that you're still learning as well,because I think it is certainly an every day you know, you can,you can get something new out of it. And I know we were talking beforewe started recording about technology, which I assume has probably changed the restaurantindustry at least in a few ways. Can you kind of talk into how, you know things today might not have been the same ten or fifteen yearsago thanks to technology, or maybe not thanks to but because of technology?Well, there's there's obviously, you know, I think any discussion that technology wehave to point at a fact that there's good and bad. I thinkthat with technology, you know, restaurants are always you know, have becomeeasier to operate, easier to track numbers. I'm a numbers guy and I lookat the numbers all the time and to track them through a computer insteadof sitting down with a calculator and a pad of paper is certainly saved youa lot of time. However, for many years, including after the computerbecame a part of business, I was still using my calculator and my trusteecalculator and pad and doing most things by, you know, mathematics, by Headin hand. I'm an old school type of person and I want tabletthat an old, old school vibe. There was one night when, forone reason or another, dud the hosting situation when you're on a two twoand a half hour away, is very dunking for our young hosts, andso one of our managers, with all the best intentions, derived the systemwhere we used a computer and I reluctantly agreed and then walked into the diningroom and the computer was sitting on a shelf facing the customers and I almostgot a heart attack. Wow, I had to shut it down completely andjust take it away and I'm like that chest doesn't fit in our room.We are, you know, we're playing this classic old school music where we'reyou know, we've got the smiling waiters walking around where the open kitchen,the smells, the site's sounds. This is all human contact. There's notechnology, there's no waiters with head head phones on, there's you know,and so I feel like as much as we have, we have tried toavoid modern technology coming into the customer experience and will always and every time itgets brought up at a meeting, I always turn that down, you know, and I would rather us have to work a little harder than to makeit easier with an APP or with you know this and that. But thenagain, all my music on, all my twelve, thirteen, fourteen playlistsare all on are not spotify. Are Still on Itunes, believe it ornot, and I manage those. And I've had horrific experiences with itunes,including one I'm going through now where one time all my music completely doubled.Another time I lost all my music and they agree to replenish eighty percent ofit and it took about a week of downloads. Wow, absolutely the computerrunning console and then I had to do the playlists all over again. Andthen recently somebody worked on my computer and all the playlists got strangely cut inhalf, not deleted, just went from six hours to three hours. Sonow I am having to go on each...

...playlist and adding the songs that aremissing in the order of where they would be, and it's you know,it's just a constant struggle with itunes and I've been on the phone with itunessenior it guys in there like I've never seen this before. You don't knowwhat's going on. It's just me and computers, is what it is.I just have had bad luck with it. Well, I guess maybe that's alittle comforting, if if even the Apple Support Team doesn't know what's goingon, or maybe it's more discouraging. I'm not sure. Yeah, it'svery discouraging for my it guy because he always feels probably guilty. Then youknow, these things happen whenever he touches by computer and I felt that youto me, whatever fell and ever in the universe just doesn't want me toconnect with Elsa, to put a vinyl album on and, you know,a turntable. Oh, absolutely, I remember. I mean I always sayI was born a couple decades too late because I feel like I'm in spirituallya child of the S, even though I was born in the s.But just, yeah, just putting a vinyl on. It's just like sucha unique experience that I think it sounds richer and fuller and I don't thinklike when I first heard of disc contact, this guy hated it sounded so thinand Tinny and I remember the song even. It was a marina byElton John and God I was just like, man, I can hear those snaredrums are so seeing and just it sounds awful. So I don't evenmind the POPs and hisses and whatever. You know, I find that comfortingwhen I put a vital album. Yeah, I think it adds character to it. Yeah, exactly, and that's a Nice Seguay into your book,which I mean I've never really seen this of of your tasting notes in here, where you pair some of your dishes with songs that are either related tothe tissues or bring up a special memory or something like that, which Ilove that concept. I thought this was thoroughly enjoyable. And where did thethe concept for that? Did it start way back in the early days whenyou were listening to music and just chatting with with the other cooks, orwhen did you you know, hey, I want to turn this into abook. Well, first of all the music at table, and the reasonit's part of the book is because it's I wanted the book to be likethe restaurant, you know, unpretentious, simple, straightforward, and in orderfor the book to be like the restaurant, the music had to be involved becausewe have, we have become the music is part of the discussion abouthow great the restaurant is. What I talked to customers. The VIBE isa big part of why we are on a two our way. It's not, you know, anyone can have good food, good good wine, goodservice, but it's two little things that when people are in your restaurant,how good they feel? Well, they that's what they remember that. Theymay think it's the food and line, but I think subconsciously that's what.Never remembers how good they felt in your place and that's what friends them back. So when we were opening I was very overwhelmed. We're trying to getthe doors open, running out of money and I had written a menu monthsbefore. I thought were going to open in May and we ended up openingJuly. Two days before we open, I look at the venue and it'sa spring menu. So I had to sit down and rewrite the menu andreteach, you know, re rethink out the all the things involved with puttingout that menu. And then the day of opening I realized that, youknow, I didn't just want to go...

...on spotify. I don't think spotifymay or may not have existed then as ten years ago, but I thinkscandora did, and I didn't want to just go on Pandora and make,you know, put a playlist out there. I wanted to at least do somethingthat I put together. So I sat down and in one hour,just through a bunch of albums and I went with the jazz and, youknow, Frank Sinatra and and, you know, Madeline Perot and all thestuff that other restaurants are playing and as them cooking that night and hearing thenext song, I would kind of cringe and just not that this is badmusic or anything, but it just wasn't me. It wasn't Kabbala, andso I said, well, tomorrow I'm going to work on that and Istarted to put together a list that I wanted to hear what I'm cooking alittle selfish and hope that people responded to it, or at least didn't feelit was out of place most people expect in a little Italian restaurant. AndI heard it pretty often at the beginning. Where's the Frank Sinatra? Where's theDean Martin was, you know, and I didn't want to go thatroute. I didn't want to be predictable. I don't want to I likes FrankSinatra as much the next time. But and he is on my playlists, but it's not Frank Sinatra's Candora chknel. So I put together a playlist ofsongs. I like a lot of stuff from the S and S andI tried to go a little more obscure because I get brought down by thethe industry, the music industry, where you know your pumped the same song. Superstition is a great song, but God, I got it here atfive times a day, you know. And and who wants to hear itagain when they come to your restaurant? So that was a important part ofit was to have some sense of obscurity. What I wanted to hear from peopleis I haven't heard that Song in thirty years, twenty years, orseeing them shazanning the song that's playing, and I would always go over todayI'm your personal Shazam. I can tell you who does this, you knowand so and and when I did that and I was cooking, you knowit. I enjoyed listening to that music while I was cooking. It keptme going and inspired me. I'm working very hard at this point. Youknow, long twelve, thirteen hour days for a forty something year old isa tough work day, over and over and over and and also, youknow my Shushaf. At the time we were just getting to know each otherand he'd asked me about this song and that song and that's a good song, and who's this and this man? And it just became and then startedto hear from customers, Hey, what's channel? Is this? What PandoraStation is? Is What? And it became started to become a discussion,and then I did another playlist and then another playlist and all but the sameand never the same song on each playlist. And then I put the songs ina row that I thought they would work and it became again a bitof an obsession and I take a little bit of flat from my staff onit, but they also realized that people do actually comment on the music allthe time. So I think that as and the book was my wife's ideaand Tammy came to me and said I have this great idea for a tenyear anniversary. I want to do a book and instead of paring just wine, I think you should pair a song with each beachtish and I thought wasa great idea, but I didn't exactly know how to how a song isa peer and it and we figured it out and we made connections between youknow, this is old school while this dish is old school, stuff likethat. But it was very difficult to find ten songs and I even triedto cheat. I tried to put a little thing in princes. It couldeat. It could just have easily been this song, and then I getanother ten songs in there, but I got turned down for that idea.But but I think we made the choices and I'm trying to get, andI'm scared to do this because of me...

...and technology, but I'm trying toget all those playlist that we have on spotify for public consumption, so tospeak, from trying to try to get my daughter to do that for me. She's fourteen. She's got a busy social schedule right now. So,but hopefully that that'll happen soon, because I think it's it would be funif somebody's, especially if someone's doing a dinner party based on my book orsomeone additions from my book, to be able to tap into a Tabla playlistand they are they are. I will say without any shame, that theyare really good. I listened to him when you know all the time there'sa lot of diversity on there too. Nice. That's yeah, I wouldlove as a frequent spotify user, I would love to have those playlists available. I would think they would. Everybody would think they'd be popular. Absolutely. Yeah, that's I and I like it for a dinner party too.I was this is not necessarily the same thing, but I was at amurder mystery party and they had a curated sort of like jazz s playlist goingon and I was like this, Oh yeah, this feels like. Thisfeels great, like anything else wouldn't wouldn't have worked, and I'm glad theytook the time for that. So it is. It is amazing that thetouches music live and you're setting yeah, and you know there's very big onthe vibe of a restaurant. I walk into a restaurant and I assess thetemperature, the lighting, the noise, the music, the lack of music, the music to load. It's just the droning background, the energy inthe room. You know, all these things create that bybe what's us thepsychology of dying. Like I said, it's not the thing that you thinkbring your back or that you think you're you think it's food and line andservice, but the vibe of the room is really crucial to the dining experienceand I obsess over all of it. I constantly am adjusting the lighting,the volume of the music and I want to love but you don't want itto low that you can't tell what song is playing. The attitude of serversand how they carry themselves through the room, Absurdur by, the mood of thekitchen Absurdur bybe. It's so many things and and I really do believethat the music is such an important element to that, especially at problem.Once again, a beautiful segue into the top three, which I like towrap up all of these episodes with, and I would ask for top threesong and dish pairings that are in the book, but I feel like thatI want people to check out the book. So how about your top three songsthat you play a tople that didn't make it into the book but youstill think are worth checking out and add into your your cook and playlist?Wow, that's a that is a tough one. I'm actually opening up thepast here. Basically, I have twelve playlists that are all fixed and ahalf hours long. Like I said, there's no repeats. But then,for reasons of our anniversary party in this and that, I came up withthe best of the playlist right and that ended up being like ten hours long, and so when we play that you wouldn't really be abill hear all ofit. So I turned it into two playlists, which is the best ofand best of part two. Some look...

...look in here. What one songthat I think will have familiarity. I'm not going to go to obscure forthis because when people hear it, I want them to be able to relateto the song and why I think it goes in the room. But goingthe California by led Zeppelin is a good example of a song you probably wouldn'thear on many restaurant playlists and when that song comes on in the room.It has such a comming effect. It's just this beautiful guitar playing and justthis just very comforting. You know, his voice in that song is thisvery comforting and you know it's nostalgic. It's California and it just for somereason that song just worked so much better than I thought it would. SoI might throw that one right. For that one out there. I'm ahuge steely Dan fan, huge wilco Fan. Some of the early playlist had alot of Willco out. That's what I was listening to at the time. The Eisley brothers, stevie wonders, a Elton John. The Song Heavenby the talking heads sounds great. Age of consent by New Order is noton the top ten, but it's probably my favorite song from the S.I always say it's impossible to hear that song and not being a good mood. So if you're and I put things in certain time frames, so thatsong comes on right around ten o'clock, so it's what's is. Also I'malso thinking of my staff, you know, and that opening bass riff, youknow, Danannar and just gives the the room a little energy. Itgives the cooks little energy. I have to say, even though it's inthe book, I want to I want to get next to you. ByRose Royce from the s from the car wash plate soundtrack is Pablos Song.Like that Song, when the that opening base rip comes on, just myI would have cooks that would just look at me and smile, you know, and just like for one of means to night's almost go over and fortwo. That song is just like such classic, warm soul and I don'tknow how it was never a huge hit. It was never, never even inthe top ten. I'm radio play or anything like that, but it'ssuch an amazing, amazing song. Another song that that has been with usfor a long time as making plans for Nigel by XTC, and not thatthat's it was mostly in the bar, but that song would always get alot of customer comments. Let's see it. Also in the sunshine by Roy ears, which you may know. My son will roll his eyes if hehears this because every time it comes on it said Jack. You remember DrDre in the movie compton out of Compton and he was in his bedroom listeningto a song. I said that was Roy are. Is another guy thatdoesn't get. Have to respect he deserves such an amazing soul artist. That'salways a good bit of Trivia to is when you're in a movie and youhear a song like that, where it's just like yeah, yes, yeah, there's pretty obscure pick. There's a song called wild safari by a bandin the s from Spain called Barabbas,...

...and this song I got turned ontoby the HBO series that was very unsuccessful and only at one season but hadgreat music in it, called Vinyl, and I heard the song on Vinyland it blew me away and I immediately got on got on Itunes, boughtit and put it on a playlist and it's another one of those ones that'sbetter late at night, but it's just got a great vibe to it.It's very, very s well, I'm adding all of these to my playlistafter I'm done here. I'm almost done. Footsteps in the dark was the oneI was going to say by the EYASI brothers. That's just great song. Never get tired of it. Let him in by wings. Just thatsong has a really good, just that pumping kind of start to it.Anything Beatles. We Got Beatles, McCartney, anything that that man did, butlet him in. Is always a song that when I hear it inthe restaurant it sounds really good. Sentimental lady by Bob Welch. Bob Welchwas a guy that he was a guitar player for fleetwood Mac before Lindy Buckinghamand beer trees, I think, was an album that he had a coupleof hits on, including sentimental lady. But then after he left the bandhe released a solo album in the s and he did his own version ofsentimental lady that he came a hit and it's beautiful song, Great Song.Never never get tired of it. Magnet and steel by Walter EAGAN. OtherClassic S. Dry the rain by the Beta band. If you're called amovie hi Fi or high fidelity, which on cusack and he says you wantto see me sell a record, watch this and he puts thats on andI remember. This was before I even, you know, had a smartphone oranything like that, but I remember writing down what the song was andcheeking it out and it's by a band from Scotland called the Beta band anddry the rain is just phenomenal song. You know, again a late nightsong but really good. Harvest Moon by Neil Young again just makes the theroom so calm and just serene and just, which is always nice, you know, especially when people had a long, hard work week, it's nice toto bring them down with with good music. The whole of the moonby the water boys one of my another favorite bedes Song Vienna by ultrabox,and other favor eighty songs. I think that probably gives you. I knowit's enough for another playlist. I like it. Yeah, everybody loves thesunshine. Is the one by row years that I will say. That's agreat song, awesome and and a true statement that one does love the sunshine. Yeah, yeah, good deal. Well, I think that's a perfectplace to wrap things up, Michael. Thank you so much. Yeah,pleasure likewise. And if people want to come visit Tablah want to learn moreabout you, where can they go? Well, they can come to Tabalaboom eight hundred and twenty six Hinton Avenue in the Belmont neighborhood of Charlottesville.You can also put purchase a book there. If you want to go online andpurchase a book or any of our other merch or just see the menuand see what we're about. It's Howvala...

Bein no one wordcom fantastic. AllRight, Michael, you're officially off the hook. All Right, thanks forlistening. And to wrap up with our joke, which friends should you alwaystake out to dinner? Your taste buds get after it today. People.

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