October 11, 2024 • 26 mins
Join us as we chat with Tim Morton, Executive Chef for Makeready, the team behind Hank's Low Country Seafood & Raw Bar, and Shawn Applin, Executive Chef of Chouette. You’ll hear stories about how the menu items you love came to be and learn why the team behind the legendary Charleston restaurant chose Columbus for their second and first out-of-state location.
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Speaker 1 (00:00):
Yes, Columbus. An Experienced Columbus podcast keeps you in the
know of what's happening in the Art city Columbus, the
number one soccer team, the number three beer city, a
top ten culinary destination with the largest concentration of fashion
professionals in the US. Join us each week with special
guests for an inside look at a destination that invites
(00:23):
visitors and locals alike to explore. By the end of
each episode, you'll be asking yourself, can all of this
really exist in one city? Yes, Columbus.
Speaker 2 (00:34):
Welcome to a.
Speaker 1 (00:35):
New season and a new name for our Experience Columbus podcast.
I'm Boxer and with me is Sarah Town Sarah. This
is this is amazing, a whole new chapter now.
Speaker 3 (00:47):
Yes, we are so excited. This is our fourth season
of our podcast and the new name is Guess Columbus,
An Experience Columbus Podcast.
Speaker 1 (00:56):
So I'm just curious if I could side note, how
did you guys come up with this? I'm just curious
about if I could be a fly on the wall
behind the scenes, how did this come about?
Speaker 3 (01:06):
Well, Columbus has been quietly stacking up accolades over the
last couple of years, that really lead people saying really Columbus. Yes, Columbus.
We are a top culinary destination, we are a top destination,
a city for fashion professionals in the US. We have
the number one soccer team, We're a top through city,
(01:28):
and the list goes on and on and on. So
you know, can a city this unreally real?
Speaker 1 (01:33):
Yes, Columbus, well and that, and I wanted to make
sure we got that out first because it's a whole
new name for the podcast. Our first chapter was Lived Forward, Live,
and now we're into our second chapter of podcasting for
experienced Columbus. So today it's all about food in some
of the city's best new restaurants, and I guarantee by
(01:53):
the end of this podcast you're going to be super
hungry after you here. Our guests Tim Morden, the executive
chef for Make's Ready and the team behind Hank's Low
Country Seafood and Raw Bar that's pretty much world famous
by the way, And then of course Sean Applin, who's
the executive Did I get your last name right, Sean? Okay,
if you.
Speaker 4 (02:12):
Did, I would have corrected you.
Speaker 1 (02:13):
Well, I'm good, I'm glad. He's the executive chef at
schwet Who. By the way, big props to Shawn. Thank
you for telling me the pronunciation because I found like
four or five different pronunciations, so I wanted to make
sure I got that right. But this is exciting. I
can't wait to hear more from Tim and Sewan today.
Speaker 2 (02:30):
Excited to be here. Thank you guys for having me. Yeah.
Speaker 1 (02:32):
Well, as Sarah mentioned earlier, Columbus has been quietly stacking
up accolades for several years now, from being named a
hidden him and plain sight by Forbes to one of
the best destinations for culinary travel in the world by
Essence Magazine. Well, it's time to let the secret out.
Our Headliners segment covers one of those surprising media mentions
(02:54):
or stats if you want to call him that, Sarah,
Today's all about a new USA Today accolade.
Speaker 3 (02:59):
That's right, Columbus was just named one of the best
places to visit for fall by USA Today's ten Best Boxer.
Can you guess some of the other destinations that made
the list as best in the US this fall?
Speaker 1 (03:12):
You know the ones that pop in my head, Sarah.
I'm gonna say the typical New York, LA, Chicago, something
like that.
Speaker 3 (03:20):
Oh no. So we are competing with Wyoming, Colorado, Tennessee, Michigan,
other amazing cities that are known for fall and Columbus
is right there in the top ten. So this again
is from USA Today's ten Best and it's a reader's
choice award and we're a panel of experts nominated Columbus
(03:41):
and the public.
Speaker 1 (03:41):
Voted very impressive. Yes Columbus. Now let's move on to
our Behind the Buzz segment. This is another new one
that'll be a staple in every episode, Sarah.
Speaker 3 (03:52):
Yes. Behind the Buzz is where we talk with a
special guest and learn about the latest new restaurant to open,
the newest exhibition at one of Columbus's museums, attractions or galleries.
We're about the latest retail experience, festival, or top thing
to do today. We're talking with not just one, but
two special guests. Chef Tim Morton of make Ready, the
(04:15):
team behind Hanks, the amazing restaurant downtown that opened in
the spring, and Chef Sean Applan of Schuett, the brand
new restaurant downtown across from Hanks that offers amazing French cuisine.
Speaker 1 (04:28):
Hi guys, hi, I thanks good?
Speaker 2 (04:31):
Are you?
Speaker 1 (04:31):
Comfortable, you got the MIC's in the right place. We're
good to go. Great, all right, all right, So let's
start with Chef Tim first and Hank since it opened
at First earlier this season. Hank's Seafood, for those that
don't know, is a very legendary restaurant in Charleston known
for its low country hospitality and seafood for more than
(04:51):
twenty five years. Chef Tim, I have to ask you,
what is it like bringing Hanks to the Midwest and
especially downtown Columbus.
Speaker 5 (05:00):
So it's I feel it's a tremendous responsibility, right, not
only to Hanks and their reputation that they've built over
twenty five years, but also to the people of Columbus. Right,
they have high expectations for us, and we don't take
that lightly every day to deliver super fresh quality seafood
and that hospitality that you had talked about earlier.
Speaker 1 (05:24):
Does it logistically make it more difficult? Because let's be honest,
when it comes to Charleston, it's right on the ocean,
basically real close. So when you comes to the midwestern Columbus,
how do you tackle some of those logistics? Just curious?
Speaker 5 (05:39):
Sure, I mean, we don't have docks right around the
corner right right in Charleston. But it's something that we
source responsibly. We source with again, it has to be
the freshest and the highest quality seafood, and we get
trucks in. We have our seafood flown in every single day. Luckily,
the Columbus market has been and super welcoming, so we've
(06:01):
been very busy, and I mean we're going through almost
fifteen hundred oysters a week wo so every day fresh
seafood is shown up at our door. And being low country,
being from you know, our armor mater of Charleston, we're
primarily East coast seafood right southern East Coast is where
we're sarcing.
Speaker 3 (06:22):
What are some of the dishes that you absolutely must
try at Hanks, Well.
Speaker 5 (06:27):
There's a lot, right, I don't have time to get
into every single one. I mean, our robar is spectacular.
You walk in, it's a focal point, fresh oysters, crudo, tartar, savice.
The list goes on. But if you come to Hanks,
you need to try the she crab soup. It's a
staple in Charleston. A lot of restaurants in Charleston have
(06:48):
she crab soup. Right, but Hanks and Charleston for the
last twenty five years are consistently at the top of
every list. This is where you need to get she
crab soup. And we've brought that here to Columbus and
it's it's pretty special. Sherry sherry cream crab row finished
with lump crab.
Speaker 3 (07:05):
Oh it sounds amazing.
Speaker 2 (07:06):
Yeah, you gotta try.
Speaker 1 (07:07):
Oh so good. By the way, you're listening to Yes, Columbus,
this is an experienced Columbus podcast, our brand new podcast,
our chapter two if you will love podcasting within the
City of Columbus. Chef Sean, I know you've been so
patiently waiting to be asked this question. We want to
know a little bit more about you. I know you
(07:28):
moved to Columbus from Palm Springs to help develop Schwetz
concept along with the French master.
Speaker 2 (07:34):
Chef.
Speaker 1 (07:35):
How do you say, Jacques Sorcy?
Speaker 4 (07:37):
Jacques Sorcy.
Speaker 1 (07:38):
Yeah right, I'm on a roll today. I never get
anything right. So I got to ask you what's the
most surprising thing about the Columbus culinary. It always gets
a lot of props, but what were were you impressed
by the scene?
Speaker 4 (07:52):
I have been. You know, first of all, let's clarify.
I'm I was in Palm Springs for a very short time, Okay,
a lot of my lot of my career in Seattle, Washington.
I was looking to get into a smaller market for basically,
you know, cost of living reasons mostly, and Columbus was
a good option. And then since I've been here, it's
just been it's been great. You know, it is a
(08:14):
little cost of living, but there's so much to do,
so much to see, and I guess the most surprising
thing is that people are hungry. People really want to eat,
and I can tell it. You guys really love a festival,
so yeah, every weekend, which is great. So that's probably
the most surprising thing.
Speaker 3 (08:30):
Yeah, we hear that very frequently when people come here.
They are so surprised at how elevated the culinary scene is.
And of course the two of you are really helping
continue to raise the bar on our food scene. So
Sheet just opened last month and it's bringing a charming
French style bistro to downtown with an amazing patio. I
personally love to sit on the patio at least for
(08:52):
another few weeks while it's still warm outside in an
authentic French dining experience. Tell us more about the restaurant
and what can our listeners expect.
Speaker 4 (09:01):
Yeah, so it's you know, it's a traditional French bistro.
You mentioned Jack Jocksorcy. He's a certified master chef. There's
only a handful of of those guys living in America
and he's one of them. And he's a big reason
I'm here. I wanted to work alongside him, and when
I was hired, I was We developed the menu together
in our home office in Dallas, and and you know,
(09:23):
I spent three weeks developing each dish and we've come
up with a really good starting menu. But it's really
just a starting point. It's a traditional French bistro, so
you're going to find the steak, tartar, the escargo. But
I think probably the most enticing and and dish I'm
most excited about as the bue base. When we were
developing that, chef Jock was on the phone literally it
(09:45):
was a Sunday and where and he didn't know, like
he hadn't made it a long time, right, So he
so he calls one of the he calls somebody on
the phone and He's like, do you know who that was?
I'm like, no, chef, who was that? He's like it
was Silvan Porte. I'm like, are you kidding me? Like,
I was just floored. Like he's a famous chef in
the New York and Jack spent a lot of time
in New York, so just really impressive that he has
those connections and was able to call him on a
(10:06):
Sunday morning, Yeah, to talk about Bully Bass.
Speaker 2 (10:08):
Yeah.
Speaker 4 (10:09):
So it's become one of our classic dishes at the restaurant.
Speaker 1 (10:11):
So I know you both have just shared some of
those items that are kind of a must taste if
you will, going into your restaurant. But we'd love for
you to each you know, share something maybe that's a
little bit more of your favorite maybe the dish's backstory,
maybe one item both of you. Tim you want to go.
Speaker 2 (10:29):
First, Well, I touched on the sheet crab soup, right.
Speaker 5 (10:34):
Yeah, it's something that really has some roots in Charleston,
is the seafood Alla Wando And there's a Wando River
that goes through Charleston and it's been a classic dish
for a very long time in Charleston, right, but mainly
in Grandmother's homes and things, and it was something that
our original opening chef, Frank McMahon, who's still our Culini director,
(10:57):
has honed and over the years. But he told me
the story of when he was first opening Hanks, he
really wanted to put this classic seafood stew on the
menu and went down to the river at this grandma
and grandpa's house and he had heard that it's the
best seafood alawando, right, and so he said the story
was he goes out back and they're cooking it literally
(11:19):
over a campfire with a kettle over the over the coals,
and just you know, it was ten pounds of this fish,
ten pounds of this, ten pounds of this and it
actually it's finished with a saffron cream. And you know,
Frank said he had to polish it up a little
bit for the restaurant, but really, the some of the
cuisine that we were producing, whether it's the seafood lawando
(11:41):
or the she crab soup, heavily rooted in low country cooking.
And again it's a part of the responsibility bringing it
to Columbus to stay true to who that is and
who we are.
Speaker 1 (11:53):
Till what's spend the reaction so far for those from
Columbus that have you know, dined there, what did they said?
Speaker 5 (11:59):
I mean, the reaction has been tremendous and the support
from Columbus the community has been overwhelming and people really
love it. And I was, you know, one thing, as
we talk about things that are surprising about Columbus, how
much you guys love oysters?
Speaker 2 (12:14):
In my mind, yes we do.
Speaker 5 (12:16):
Almost every table has a dozen on the half shell.
And that's it's really great to see because I also
grew up in the Midwest. I grew up in Minnesota,
and I didn't see a oyster on a plate until
I was in my twenties, and people are devouring them.
Speaker 1 (12:31):
Here Wait a minute, you grew up in Minnesota.
Speaker 2 (12:33):
I did, so did I?
Speaker 3 (12:35):
I lived in Minnesota for many years.
Speaker 1 (12:36):
Okay, yep, so okay, side note, did you ever hear
of oyster stew though? Growing up in Minnesota? See what's
your background? Because I'm Norwegian Norwegian a little bit of German,
but we were very big on oyster.
Speaker 2 (12:49):
Ste primarily German. I grew up in I grew up
in Saint Paul.
Speaker 1 (12:53):
Okay, yeah, we were out in the boonies. So maybe
maybe that was the difference. I don't know, that's really cool.
The things you don't know.
Speaker 5 (13:02):
Oyster stew in the boonies of Minnesota. Those weren't fresh.
Speaker 2 (13:06):
They were not fresh.
Speaker 1 (13:07):
Yes, something tells me you're absolutely right.
Speaker 4 (13:10):
Maybe they weren't even oysters.
Speaker 1 (13:12):
Oh, come on, don't go.
Speaker 3 (13:14):
Your grandma told you you're funny, Sean, what about you?
Speaker 4 (13:18):
Uh yeah, I forgot the question.
Speaker 1 (13:21):
Oh no, it's okay. Sorry. With regards to just maybe
one of your favorite dishes or a dish that you
wanted to touch on it, it's backstory.
Speaker 4 (13:29):
Yeah, I think you know most of the dishes. I mean,
the entire menu is kind of classic French bistros. So
you have your escar go, you have your steak tartar,
we've got the Boe bass I spoke of earlier. I
think my favorite dish though, is the Chilean Sea Best Squads,
which is a fancy, really wordy way to say lemon, caper,
(13:52):
butter sauce. But it's it's delicious. It's just really it's
you know, you the sere the fish and you just
finish it with brown butter and capers and lemon and
all those combinations really come together and it's we're selling
quite a few of those, like forty at night, so, oh.
Speaker 3 (14:06):
My gosh, that sounds amazing. In a phenomenal cocktails as well.
Speaker 2 (14:11):
Yeah, we had.
Speaker 4 (14:14):
What's a gentleman's name that we had a consultant come
from all the way from London to help develop the
bar program.
Speaker 2 (14:19):
Wow.
Speaker 4 (14:20):
Yeah, he's done a really good job. And even the
non alcoholic cocktails are amazing.
Speaker 3 (14:27):
That's awesome. Well, and I want to give a shout
out to to the amazing bar and atmosphere at Hanks.
My husband and I love to go and sit at
the bar. It's one of our favorites. It is just
gorgeous in there.
Speaker 5 (14:37):
Yeah, it's a gorgeous restaurant and the bar, I mean
wraps around from the lounge into the restaurant. It's a
special place for sure.
Speaker 3 (14:44):
Definitely want everybody to get in there and check it
out for themselves. Now, recently, Hanks had an Oyster Festival.
Are is that something you're going to be bringing back annually?
Speaker 5 (14:54):
That's a little TBD, I really hope. So it was
a great success. A ton of people showed up. Like
Sean said, the community and Columbus loves a festival and
they did not disappoint. It was a super fun time
and it's in the plans to do it again next year.
Speaker 3 (15:10):
That's great. We'll keep our fingers crossed. So make Ready,
which creates, manages and operates independent hotels, restaurants, retail and
retail brands, is the company behind Hanks and Chouette, as
well as the June to Our Amazing lifestyle hotel that
recently opened up in the Peninsula area in Columbus. Chef Tim,
can you tell listeners about make Ready and their approach
(15:32):
to creating these unique concepts that quickly become anchors in
the local community.
Speaker 2 (15:38):
Yeah.
Speaker 5 (15:38):
I actually started with make Ready around five years ago
in in Charleston, not at Hank's, but at Hotel Mline,
which was right next door. And what drew me to
the company was their emphasis on food and beverage and
their emphasis on quality and in addition to food and
beverage right and through my tenure, I've I've learned they
(15:58):
really walk the talk right and it is quality first,
whether it's hospitality, service, food quality. You know, like everybody else,
we are for for profit business, right, but when you
work at make Ready, it will never come at the
expense of service or quality, and that's something that I'm
really proud to be a part of. And I think that's,
you know, that's the simple recipe of what Columbus and
(16:21):
any market is drawn to of are you here to
really do something special? And that's what make Ready is
aspiring to do in every market that they're in.
Speaker 3 (16:30):
Well, I certainly would say as a Columbus resident, we
are absolutely feeling the impact of make Ready and the
amazing concepts that the organization is bringing to our community,
and hope that our visitors will have the opportunity to
experience them as well.
Speaker 1 (16:43):
Absolutely. Hey guys, we would love to hear a little
bit more about your background. So I know you touched
a little bit on this Tim, We know you're from Minnesota.
That's really exciting. But Chef Sean, what a little bit
more about your background?
Speaker 3 (16:55):
Uh?
Speaker 4 (16:55):
Yeah, I think it all started in upstating your where
I grew up? Wait where Elmira and New York.
Speaker 1 (17:03):
Okay, I lived in Syracuse for a couple of years.
Sarah's going Banana's like, is this going to be all
the whole podcast?
Speaker 4 (17:10):
I went to Syracuse basketball camp for like six years.
It's about two hours away. From Syracuse, grew up. My
grandmother could Sunday dinner every day at one o'clock. For
whatever reason, it was at one o'clock, but I was
there every every single Sunday. And she had a kind
of a gamut of dishes that was not large, but
everything was like chicken and biscuits, pot roast, really simple dishes,
(17:34):
but she got the ball rolling for me. And then
I went to the Culinariya Stitute of America in Hyde Park,
New York, when I was twenty five, and then immediately
wanted to get away from the East Coast. So I
ended up in Seattle, Washington, about the furthest place find
from Elmira, New York, and lived there for quite a
long time. I spent seven years in Seattle, and then
(17:55):
I went to San Francisco, lived there for seven years,
and back to Seattle and short stint in Palm Springs,
and then just realized that it was time to start
saving some money. I know it took a long time
to figure that out, but club this is a great
place to do that. So I'm really excited I'm here.
I'm here for the long haul, so.
Speaker 1 (18:11):
That's great to hear we're excited to have you here too, Shine, and.
Speaker 3 (18:15):
Chef Tim, you have been drawn to bustling kitchens since
you were sixteen, and you have worked at Forbes five
star rated hotels and restaurants that you were sharing earlier.
But tell us a little bit more about your background
and what it inspires you in the kitchen.
Speaker 5 (18:28):
Yeah, I mean, so, you know, growing up in the
Twin Cities of Minnesota as a sixteen year old in
high school, I was just working at chain restaurants and
it wasn't until I was twenty that I found myself
in Jackson, Hawayoming working for my first professional chef in
my first pro kitchen, and that's really what started it,
you know, And from that moment on it was I
(18:49):
was fortunate to have a lot of great mentors, right,
So my whole career has just been a lot of Yeah, chef,
I will do that. My chef in Wyoming recommended I
go to an apprenticeship. It's the Island in southeast Georgia,
and so I spent four years there, which is where
I met really my primary mentor, who I've worked with
on and off for ten years and has been partly
(19:12):
or entirely responsible for most of my jobs as far
as introductions and relationships, Scott Crawford and we went to
Raleigh together. I spent some time in Chicago working at Alinea,
and then in Charleston. I was in Charleston for five
years with Indigooroa to a restaurant group in the southeast,
(19:36):
and joined make Ready around five years ago.
Speaker 3 (19:38):
Wow. Well, we are thrilled to have you in Columbus
and part of our community now, Chef Tim and Chef Sean,
Before you go, we have a question that we ask
of each guest. We love the newest and latest, and
that's what this podcast is all about uncovering and introducing
our listeners to. But we also love the tried and
true places in Columbus and experience and says that we
(20:01):
are most loved for. And I know both of you
are fairly new to the community and are learning what
those things are. But what is a Columbus classic you
love and recommend? It could be a neighborhood, an attraction,
or anything you want. Chef Tim will start with you.
Speaker 2 (20:18):
Well, I'll go neighborhood with a caveat right.
Speaker 5 (20:22):
German Village I think is a super special place and
like walking the streets at night you could be in St. Augustine, right,
It's yeah, that was one thing that really surprised me
about Columbus, right, but keeping it restaurant themed.
Speaker 2 (20:35):
Lindy's in German Village.
Speaker 5 (20:38):
I think is also a fantastic example of what a
restaurant should be, right, great hospitality, it's a classic. I'm
sure anybody listening to this podcast that's from Columbus has
all been there and it's it's one of my favorites.
And then if you are in the in the industry,
you've definitely probably visited Bar one eight five in the
(20:58):
German Village, which I think is also a little different
vibe than Lindy's. But the best late night bites in town.
Speaker 1 (21:05):
The German comes out in you, Tim, doesn't it.
Speaker 2 (21:08):
I can't.
Speaker 3 (21:09):
I think I can't get away from it.
Speaker 2 (21:10):
Yeah, try and run, but comes right back. Now.
Speaker 1 (21:13):
I was hoping you'd say German Village because it's a
it's a very special place near and dear to me too,
Chef Sean, how about you.
Speaker 4 (21:19):
Yeah, So I've only been here literally three months at
this point, so it's I just opened a restaurant, so
a lot of my time's been spent there. But I
guess if I have to answer that question, which I
have to answer this question. So, uh, I have a
dog and I'm just really impressed with the greenery areas
along the Yeah, a lot of green space, dogs happy,
(21:42):
which makes me happy.
Speaker 1 (21:43):
So where you Just a side note because Columbus has
so much to offer, and I have to bring this
up because sometimes it's the elephant in the room. But
were you surprised to see just how big Ohio state?
Like everyone knows Ohio state, but when you actually come
here and you realize how many people live, eat, breathe,
sleep it, what are your thoughts on that?
Speaker 4 (22:06):
I think it's great. I mean, you know, it's a
good mix. You have a lot of professionals, you have
a lot of students, so it offers a good melting
pot of culture. So I think it's great.
Speaker 1 (22:18):
Yeah, I figured you'd probably say that. I got to
tell you, Sarah just stead of curious since we're on
this and you've been here for a while, and you
know what we all have in common, Tim, Seawan, Sarah
and myself, we're all transplants to Carbas.
Speaker 3 (22:33):
I've only been here for five and a half years.
Speaker 1 (22:35):
Yeah, but I mean you really have been a pillar
in our community. Sarah, So, do you have a favorite
spot since we're on the topic anyway, A Columbus classic.
Speaker 3 (22:46):
Yeah, I also love German Village, but just in general
our neighborhoods. So whether it's the short North Arts district,
obviously there's amazing things happening in downtown with the Peninsula.
I actually really enjoy hanging at the June To personally,
it's not only amazing dining experiences, but just hanging out
in the lobby. You see so many people from the community.
(23:07):
It's become really kind of a meeting place, which I
know was part of the original design. So absolutely love that.
But the ability, having lived in many different cities from
Chicago to Atlanta to Minneapolis to the West Coast, the
ability to get around and maneuver the destinations and go
from neighborhood to neighborhood, it is very easy to have
(23:28):
a progressive dinner. I love progressive dinners where you have
a drink somewhere and then you have an appetizer somewhere
and you're entree and finish up with your favorite dessert.
One of my favorite things to do, kind of my
own little Columbus food adventure or food tour. But you
can absolutely do that in this community in an evening
and have an amazing time doing it and have different, diverse,
(23:49):
unique experiences everywhere you go.
Speaker 1 (23:51):
Gentlemen, thank you so much for taking the time to
be here with us and on our first brand new
chapter of this new episode and podcast of Yes Columbus.
We appreciate that. I want to thank Chef Tim and
Chef Sean. Please make make your reservations now to Hanks
and Schwets. Sarah, I know we're about to do close
this out with something special, aren't we.
Speaker 3 (24:12):
Yeah, so let's end with our last segment, also new
to our lineup in the podcast, about what we're saying
yes to? What are you saying yes to in Columbus?
Could be this weekend, could be in the next couple
of weeks.
Speaker 1 (24:26):
Oh boy, what you want me to answer this?
Speaker 3 (24:28):
You answer?
Speaker 2 (24:29):
What am I saying yes? Due?
Speaker 1 (24:31):
This is a very open ended question there, Sarah, what.
Speaker 3 (24:34):
Are you looking forward to?
Speaker 1 (24:35):
But okay, you know what just popped in my head?
What Blue Jackets hockey?
Speaker 3 (24:40):
Oh?
Speaker 1 (24:40):
Yes, Blue Jackets hockey.
Speaker 3 (24:42):
Season will be starting very soon.
Speaker 1 (24:44):
Yeah, preseason's already happening. So that's my yes, Yes Columbus.
Speaker 3 (24:48):
Awesome and for me, October is all about fashion in Columbus.
So really excited for our fall fashion, Hi Ball, Halloween.
We do Halloween in a really big way here in Columbus.
Lots of activities and opportunities whether you're you know, an
adult or want to have an adults night out or
for family looking at family fun as well. So really
(25:09):
looking forward to the fall.
Speaker 1 (25:12):
Oh, I can't wait. I love this time of the year. Well,
both Chef Tim and Chef Sean, thank you for joining
us today. Best wishes and we'll definitely be in touch.
We actually have to take you guys out to paint
the town, okay, Yeah, well we got to show you
around more, especially you Sean. You got to get out more, okay,
you and your dog Okay.
Speaker 3 (25:31):
Otherwise we will see you at both set.
Speaker 1 (25:33):
Yes, very sure, absolutely thank you for listening to this
first episode of Yes Columbus. That's a wrap on this
week's episode of Yes Columbus and Experienced Columbus Podcast. Tune
in next week as we take you on a tour
of what's new, what's hot, and what makes Columbus a
city on the rise.
Yes, Columbus. An Experienced Columbus podcast keeps you in the
know of what's happening in the Art city Columbus, the
number one soccer team, the number three beer city, a
top ten culinary destination with the largest concentration of fashion
professionals in the US. Join us each week with special
guests for an inside look at a destination that invites
(00:23):
visitors and locals alike to explore. By the end of
each episode, you'll be asking yourself, can all of this
really exist in one city? Yes, Columbus.
Speaker 2 (00:34):
Welcome to a.
Speaker 1 (00:35):
New season and a new name for our Experience Columbus podcast.
I'm Boxer and with me is Sarah Town Sarah. This
is this is amazing, a whole new chapter now.
Speaker 3 (00:47):
Yes, we are so excited. This is our fourth season
of our podcast and the new name is Guess Columbus,
An Experience Columbus Podcast.
Speaker 1 (00:56):
So I'm just curious if I could side note, how
did you guys come up with this? I'm just curious
about if I could be a fly on the wall
behind the scenes, how did this come about?
Speaker 3 (01:06):
Well, Columbus has been quietly stacking up accolades over the
last couple of years, that really lead people saying really Columbus. Yes, Columbus.
We are a top culinary destination, we are a top destination,
a city for fashion professionals in the US. We have
the number one soccer team, We're a top through city,
(01:28):
and the list goes on and on and on. So
you know, can a city this unreally real?
Speaker 1 (01:33):
Yes, Columbus, well and that, and I wanted to make
sure we got that out first because it's a whole
new name for the podcast. Our first chapter was Lived Forward, Live,
and now we're into our second chapter of podcasting for
experienced Columbus. So today it's all about food in some
of the city's best new restaurants, and I guarantee by
(01:53):
the end of this podcast you're going to be super
hungry after you here. Our guests Tim Morden, the executive
chef for Make's Ready and the team behind Hank's Low
Country Seafood and Raw Bar that's pretty much world famous
by the way, And then of course Sean Applin, who's
the executive Did I get your last name right, Sean? Okay,
if you.
Speaker 4 (02:12):
Did, I would have corrected you.
Speaker 1 (02:13):
Well, I'm good, I'm glad. He's the executive chef at
schwet Who. By the way, big props to Shawn. Thank
you for telling me the pronunciation because I found like
four or five different pronunciations, so I wanted to make
sure I got that right. But this is exciting. I
can't wait to hear more from Tim and Sewan today.
Speaker 2 (02:30):
Excited to be here. Thank you guys for having me. Yeah.
Speaker 1 (02:32):
Well, as Sarah mentioned earlier, Columbus has been quietly stacking
up accolades for several years now, from being named a
hidden him and plain sight by Forbes to one of
the best destinations for culinary travel in the world by
Essence Magazine. Well, it's time to let the secret out.
Our Headliners segment covers one of those surprising media mentions
(02:54):
or stats if you want to call him that, Sarah,
Today's all about a new USA Today accolade.
Speaker 3 (02:59):
That's right, Columbus was just named one of the best
places to visit for fall by USA Today's ten Best Boxer.
Can you guess some of the other destinations that made
the list as best in the US this fall?
Speaker 1 (03:12):
You know the ones that pop in my head, Sarah.
I'm gonna say the typical New York, LA, Chicago, something
like that.
Speaker 3 (03:20):
Oh no. So we are competing with Wyoming, Colorado, Tennessee, Michigan,
other amazing cities that are known for fall and Columbus
is right there in the top ten. So this again
is from USA Today's ten Best and it's a reader's
choice award and we're a panel of experts nominated Columbus
(03:41):
and the public.
Speaker 1 (03:41):
Voted very impressive. Yes Columbus. Now let's move on to
our Behind the Buzz segment. This is another new one
that'll be a staple in every episode, Sarah.
Speaker 3 (03:52):
Yes. Behind the Buzz is where we talk with a
special guest and learn about the latest new restaurant to open,
the newest exhibition at one of Columbus's museums, attractions or galleries.
We're about the latest retail experience, festival, or top thing
to do today. We're talking with not just one, but
two special guests. Chef Tim Morton of make Ready, the
(04:15):
team behind Hanks, the amazing restaurant downtown that opened in
the spring, and Chef Sean Applan of Schuett, the brand
new restaurant downtown across from Hanks that offers amazing French cuisine.
Speaker 1 (04:28):
Hi guys, hi, I thanks good?
Speaker 2 (04:31):
Are you?
Speaker 1 (04:31):
Comfortable, you got the MIC's in the right place. We're
good to go. Great, all right, all right, So let's
start with Chef Tim first and Hank since it opened
at First earlier this season. Hank's Seafood, for those that
don't know, is a very legendary restaurant in Charleston known
for its low country hospitality and seafood for more than
(04:51):
twenty five years. Chef Tim, I have to ask you,
what is it like bringing Hanks to the Midwest and
especially downtown Columbus.
Speaker 5 (05:00):
So it's I feel it's a tremendous responsibility, right, not
only to Hanks and their reputation that they've built over
twenty five years, but also to the people of Columbus. Right,
they have high expectations for us, and we don't take
that lightly every day to deliver super fresh quality seafood
and that hospitality that you had talked about earlier.
Speaker 1 (05:24):
Does it logistically make it more difficult? Because let's be honest,
when it comes to Charleston, it's right on the ocean,
basically real close. So when you comes to the midwestern Columbus,
how do you tackle some of those logistics? Just curious?
Speaker 5 (05:39):
Sure, I mean, we don't have docks right around the
corner right right in Charleston. But it's something that we
source responsibly. We source with again, it has to be
the freshest and the highest quality seafood, and we get
trucks in. We have our seafood flown in every single day. Luckily,
the Columbus market has been and super welcoming, so we've
(06:01):
been very busy, and I mean we're going through almost
fifteen hundred oysters a week wo so every day fresh
seafood is shown up at our door. And being low country,
being from you know, our armor mater of Charleston, we're
primarily East coast seafood right southern East Coast is where
we're sarcing.
Speaker 3 (06:22):
What are some of the dishes that you absolutely must
try at Hanks, Well.
Speaker 5 (06:27):
There's a lot, right, I don't have time to get
into every single one. I mean, our robar is spectacular.
You walk in, it's a focal point, fresh oysters, crudo, tartar, savice.
The list goes on. But if you come to Hanks,
you need to try the she crab soup. It's a
staple in Charleston. A lot of restaurants in Charleston have
(06:48):
she crab soup. Right, but Hanks and Charleston for the
last twenty five years are consistently at the top of
every list. This is where you need to get she
crab soup. And we've brought that here to Columbus and
it's it's pretty special. Sherry sherry cream crab row finished
with lump crab.
Speaker 3 (07:05):
Oh it sounds amazing.
Speaker 2 (07:06):
Yeah, you gotta try.
Speaker 1 (07:07):
Oh so good. By the way, you're listening to Yes, Columbus,
this is an experienced Columbus podcast, our brand new podcast,
our chapter two if you will love podcasting within the
City of Columbus. Chef Sean, I know you've been so
patiently waiting to be asked this question. We want to
know a little bit more about you. I know you
(07:28):
moved to Columbus from Palm Springs to help develop Schwetz
concept along with the French master.
Speaker 2 (07:34):
Chef.
Speaker 1 (07:35):
How do you say, Jacques Sorcy?
Speaker 4 (07:37):
Jacques Sorcy.
Speaker 1 (07:38):
Yeah right, I'm on a roll today. I never get
anything right. So I got to ask you what's the
most surprising thing about the Columbus culinary. It always gets
a lot of props, but what were were you impressed
by the scene?
Speaker 4 (07:52):
I have been. You know, first of all, let's clarify.
I'm I was in Palm Springs for a very short time, Okay,
a lot of my lot of my career in Seattle, Washington.
I was looking to get into a smaller market for basically,
you know, cost of living reasons mostly, and Columbus was
a good option. And then since I've been here, it's
just been it's been great. You know, it is a
(08:14):
little cost of living, but there's so much to do,
so much to see, and I guess the most surprising
thing is that people are hungry. People really want to eat,
and I can tell it. You guys really love a festival,
so yeah, every weekend, which is great. So that's probably
the most surprising thing.
Speaker 3 (08:30):
Yeah, we hear that very frequently when people come here.
They are so surprised at how elevated the culinary scene is.
And of course the two of you are really helping
continue to raise the bar on our food scene. So
Sheet just opened last month and it's bringing a charming
French style bistro to downtown with an amazing patio. I
personally love to sit on the patio at least for
(08:52):
another few weeks while it's still warm outside in an
authentic French dining experience. Tell us more about the restaurant
and what can our listeners expect.
Speaker 4 (09:01):
Yeah, so it's you know, it's a traditional French bistro.
You mentioned Jack Jocksorcy. He's a certified master chef. There's
only a handful of of those guys living in America
and he's one of them. And he's a big reason
I'm here. I wanted to work alongside him, and when
I was hired, I was We developed the menu together
in our home office in Dallas, and and you know,
(09:23):
I spent three weeks developing each dish and we've come
up with a really good starting menu. But it's really
just a starting point. It's a traditional French bistro, so
you're going to find the steak, tartar, the escargo. But
I think probably the most enticing and and dish I'm
most excited about as the bue base. When we were
developing that, chef Jock was on the phone literally it
(09:45):
was a Sunday and where and he didn't know, like
he hadn't made it a long time, right, So he
so he calls one of the he calls somebody on
the phone and He's like, do you know who that was?
I'm like, no, chef, who was that? He's like it
was Silvan Porte. I'm like, are you kidding me? Like,
I was just floored. Like he's a famous chef in
the New York and Jack spent a lot of time
in New York, so just really impressive that he has
those connections and was able to call him on a
(10:06):
Sunday morning, Yeah, to talk about Bully Bass.
Speaker 2 (10:08):
Yeah.
Speaker 4 (10:09):
So it's become one of our classic dishes at the restaurant.
Speaker 1 (10:11):
So I know you both have just shared some of
those items that are kind of a must taste if
you will, going into your restaurant. But we'd love for
you to each you know, share something maybe that's a
little bit more of your favorite maybe the dish's backstory,
maybe one item both of you. Tim you want to go.
Speaker 2 (10:29):
First, Well, I touched on the sheet crab soup, right.
Speaker 5 (10:34):
Yeah, it's something that really has some roots in Charleston,
is the seafood Alla Wando And there's a Wando River
that goes through Charleston and it's been a classic dish
for a very long time in Charleston, right, but mainly
in Grandmother's homes and things, and it was something that
our original opening chef, Frank McMahon, who's still our Culini director,
(10:57):
has honed and over the years. But he told me
the story of when he was first opening Hanks, he
really wanted to put this classic seafood stew on the
menu and went down to the river at this grandma
and grandpa's house and he had heard that it's the
best seafood alawando, right, and so he said the story
was he goes out back and they're cooking it literally
(11:19):
over a campfire with a kettle over the over the coals,
and just you know, it was ten pounds of this fish,
ten pounds of this, ten pounds of this and it
actually it's finished with a saffron cream. And you know,
Frank said he had to polish it up a little
bit for the restaurant, but really, the some of the
cuisine that we were producing, whether it's the seafood lawando
(11:41):
or the she crab soup, heavily rooted in low country cooking.
And again it's a part of the responsibility bringing it
to Columbus to stay true to who that is and
who we are.
Speaker 1 (11:53):
Till what's spend the reaction so far for those from
Columbus that have you know, dined there, what did they said?
Speaker 5 (11:59):
I mean, the reaction has been tremendous and the support
from Columbus the community has been overwhelming and people really
love it. And I was, you know, one thing, as
we talk about things that are surprising about Columbus, how
much you guys love oysters?
Speaker 2 (12:14):
In my mind, yes we do.
Speaker 5 (12:16):
Almost every table has a dozen on the half shell.
And that's it's really great to see because I also
grew up in the Midwest. I grew up in Minnesota,
and I didn't see a oyster on a plate until
I was in my twenties, and people are devouring them.
Speaker 1 (12:31):
Here Wait a minute, you grew up in Minnesota.
Speaker 2 (12:33):
I did, so did I?
Speaker 3 (12:35):
I lived in Minnesota for many years.
Speaker 1 (12:36):
Okay, yep, so okay, side note, did you ever hear
of oyster stew though? Growing up in Minnesota? See what's
your background? Because I'm Norwegian Norwegian a little bit of German,
but we were very big on oyster.
Speaker 2 (12:49):
Ste primarily German. I grew up in I grew up
in Saint Paul.
Speaker 1 (12:53):
Okay, yeah, we were out in the boonies. So maybe
maybe that was the difference. I don't know, that's really cool.
The things you don't know.
Speaker 5 (13:02):
Oyster stew in the boonies of Minnesota. Those weren't fresh.
Speaker 2 (13:06):
They were not fresh.
Speaker 1 (13:07):
Yes, something tells me you're absolutely right.
Speaker 4 (13:10):
Maybe they weren't even oysters.
Speaker 1 (13:12):
Oh, come on, don't go.
Speaker 3 (13:14):
Your grandma told you you're funny, Sean, what about you?
Speaker 4 (13:18):
Uh yeah, I forgot the question.
Speaker 1 (13:21):
Oh no, it's okay. Sorry. With regards to just maybe
one of your favorite dishes or a dish that you
wanted to touch on it, it's backstory.
Speaker 4 (13:29):
Yeah, I think you know most of the dishes. I mean,
the entire menu is kind of classic French bistros. So
you have your escar go, you have your steak tartar,
we've got the Boe bass I spoke of earlier. I
think my favorite dish though, is the Chilean Sea Best Squads,
which is a fancy, really wordy way to say lemon, caper,
(13:52):
butter sauce. But it's it's delicious. It's just really it's
you know, you the sere the fish and you just
finish it with brown butter and capers and lemon and
all those combinations really come together and it's we're selling
quite a few of those, like forty at night, so, oh.
Speaker 3 (14:06):
My gosh, that sounds amazing. In a phenomenal cocktails as well.
Speaker 2 (14:11):
Yeah, we had.
Speaker 4 (14:14):
What's a gentleman's name that we had a consultant come
from all the way from London to help develop the
bar program.
Speaker 2 (14:19):
Wow.
Speaker 4 (14:20):
Yeah, he's done a really good job. And even the
non alcoholic cocktails are amazing.
Speaker 3 (14:27):
That's awesome. Well, and I want to give a shout
out to to the amazing bar and atmosphere at Hanks.
My husband and I love to go and sit at
the bar. It's one of our favorites. It is just
gorgeous in there.
Speaker 5 (14:37):
Yeah, it's a gorgeous restaurant and the bar, I mean
wraps around from the lounge into the restaurant. It's a
special place for sure.
Speaker 3 (14:44):
Definitely want everybody to get in there and check it
out for themselves. Now, recently, Hanks had an Oyster Festival.
Are is that something you're going to be bringing back annually?
Speaker 5 (14:54):
That's a little TBD, I really hope. So it was
a great success. A ton of people showed up. Like
Sean said, the community and Columbus loves a festival and
they did not disappoint. It was a super fun time
and it's in the plans to do it again next year.
Speaker 3 (15:10):
That's great. We'll keep our fingers crossed. So make Ready,
which creates, manages and operates independent hotels, restaurants, retail and
retail brands, is the company behind Hanks and Chouette, as
well as the June to Our Amazing lifestyle hotel that
recently opened up in the Peninsula area in Columbus. Chef Tim,
can you tell listeners about make Ready and their approach
(15:32):
to creating these unique concepts that quickly become anchors in
the local community.
Speaker 2 (15:38):
Yeah.
Speaker 5 (15:38):
I actually started with make Ready around five years ago
in in Charleston, not at Hank's, but at Hotel Mline,
which was right next door. And what drew me to
the company was their emphasis on food and beverage and
their emphasis on quality and in addition to food and
beverage right and through my tenure, I've I've learned they
(15:58):
really walk the talk right and it is quality first,
whether it's hospitality, service, food quality. You know, like everybody else,
we are for for profit business, right, but when you
work at make Ready, it will never come at the
expense of service or quality, and that's something that I'm
really proud to be a part of. And I think that's,
you know, that's the simple recipe of what Columbus and
(16:21):
any market is drawn to of are you here to
really do something special? And that's what make Ready is
aspiring to do in every market that they're in.
Speaker 3 (16:30):
Well, I certainly would say as a Columbus resident, we
are absolutely feeling the impact of make Ready and the
amazing concepts that the organization is bringing to our community,
and hope that our visitors will have the opportunity to
experience them as well.
Speaker 1 (16:43):
Absolutely. Hey guys, we would love to hear a little
bit more about your background. So I know you touched
a little bit on this Tim, We know you're from Minnesota.
That's really exciting. But Chef Sean, what a little bit
more about your background?
Speaker 3 (16:55):
Uh?
Speaker 4 (16:55):
Yeah, I think it all started in upstating your where
I grew up? Wait where Elmira and New York.
Speaker 1 (17:03):
Okay, I lived in Syracuse for a couple of years.
Sarah's going Banana's like, is this going to be all
the whole podcast?
Speaker 4 (17:10):
I went to Syracuse basketball camp for like six years.
It's about two hours away. From Syracuse, grew up. My
grandmother could Sunday dinner every day at one o'clock. For
whatever reason, it was at one o'clock, but I was
there every every single Sunday. And she had a kind
of a gamut of dishes that was not large, but
everything was like chicken and biscuits, pot roast, really simple dishes,
(17:34):
but she got the ball rolling for me. And then
I went to the Culinariya Stitute of America in Hyde Park,
New York, when I was twenty five, and then immediately
wanted to get away from the East Coast. So I
ended up in Seattle, Washington, about the furthest place find
from Elmira, New York, and lived there for quite a
long time. I spent seven years in Seattle, and then
(17:55):
I went to San Francisco, lived there for seven years,
and back to Seattle and short stint in Palm Springs,
and then just realized that it was time to start
saving some money. I know it took a long time
to figure that out, but club this is a great
place to do that. So I'm really excited I'm here.
I'm here for the long haul, so.
Speaker 1 (18:11):
That's great to hear we're excited to have you here too, Shine, and.
Speaker 3 (18:15):
Chef Tim, you have been drawn to bustling kitchens since
you were sixteen, and you have worked at Forbes five
star rated hotels and restaurants that you were sharing earlier.
But tell us a little bit more about your background
and what it inspires you in the kitchen.
Speaker 5 (18:28):
Yeah, I mean, so, you know, growing up in the
Twin Cities of Minnesota as a sixteen year old in
high school, I was just working at chain restaurants and
it wasn't until I was twenty that I found myself
in Jackson, Hawayoming working for my first professional chef in
my first pro kitchen, and that's really what started it,
you know, And from that moment on it was I
(18:49):
was fortunate to have a lot of great mentors, right,
So my whole career has just been a lot of Yeah, chef,
I will do that. My chef in Wyoming recommended I
go to an apprenticeship. It's the Island in southeast Georgia,
and so I spent four years there, which is where
I met really my primary mentor, who I've worked with
on and off for ten years and has been partly
(19:12):
or entirely responsible for most of my jobs as far
as introductions and relationships, Scott Crawford and we went to
Raleigh together. I spent some time in Chicago working at Alinea,
and then in Charleston. I was in Charleston for five
years with Indigooroa to a restaurant group in the southeast,
(19:36):
and joined make Ready around five years ago.
Speaker 3 (19:38):
Wow. Well, we are thrilled to have you in Columbus
and part of our community now, Chef Tim and Chef Sean,
Before you go, we have a question that we ask
of each guest. We love the newest and latest, and
that's what this podcast is all about uncovering and introducing
our listeners to. But we also love the tried and
true places in Columbus and experience and says that we
(20:01):
are most loved for. And I know both of you
are fairly new to the community and are learning what
those things are. But what is a Columbus classic you
love and recommend? It could be a neighborhood, an attraction,
or anything you want. Chef Tim will start with you.
Speaker 2 (20:18):
Well, I'll go neighborhood with a caveat right.
Speaker 5 (20:22):
German Village I think is a super special place and
like walking the streets at night you could be in St. Augustine, right,
It's yeah, that was one thing that really surprised me
about Columbus, right, but keeping it restaurant themed.
Speaker 2 (20:35):
Lindy's in German Village.
Speaker 5 (20:38):
I think is also a fantastic example of what a
restaurant should be, right, great hospitality, it's a classic. I'm
sure anybody listening to this podcast that's from Columbus has
all been there and it's it's one of my favorites.
And then if you are in the in the industry,
you've definitely probably visited Bar one eight five in the
(20:58):
German Village, which I think is also a little different
vibe than Lindy's. But the best late night bites in town.
Speaker 1 (21:05):
The German comes out in you, Tim, doesn't it.
Speaker 2 (21:08):
I can't.
Speaker 3 (21:09):
I think I can't get away from it.
Speaker 2 (21:10):
Yeah, try and run, but comes right back. Now.
Speaker 1 (21:13):
I was hoping you'd say German Village because it's a
it's a very special place near and dear to me too,
Chef Sean, how about you.
Speaker 4 (21:19):
Yeah, So I've only been here literally three months at
this point, so it's I just opened a restaurant, so
a lot of my time's been spent there. But I
guess if I have to answer that question, which I
have to answer this question. So, uh, I have a
dog and I'm just really impressed with the greenery areas
along the Yeah, a lot of green space, dogs happy,
(21:42):
which makes me happy.
Speaker 1 (21:43):
So where you Just a side note because Columbus has
so much to offer, and I have to bring this
up because sometimes it's the elephant in the room. But
were you surprised to see just how big Ohio state?
Like everyone knows Ohio state, but when you actually come
here and you realize how many people live, eat, breathe,
sleep it, what are your thoughts on that?
Speaker 4 (22:06):
I think it's great. I mean, you know, it's a
good mix. You have a lot of professionals, you have
a lot of students, so it offers a good melting
pot of culture. So I think it's great.
Speaker 1 (22:18):
Yeah, I figured you'd probably say that. I got to
tell you, Sarah just stead of curious since we're on
this and you've been here for a while, and you
know what we all have in common, Tim, Seawan, Sarah
and myself, we're all transplants to Carbas.
Speaker 3 (22:33):
I've only been here for five and a half years.
Speaker 1 (22:35):
Yeah, but I mean you really have been a pillar
in our community. Sarah, So, do you have a favorite
spot since we're on the topic anyway, A Columbus classic.
Speaker 3 (22:46):
Yeah, I also love German Village, but just in general
our neighborhoods. So whether it's the short North Arts district,
obviously there's amazing things happening in downtown with the Peninsula.
I actually really enjoy hanging at the June To personally,
it's not only amazing dining experiences, but just hanging out
in the lobby. You see so many people from the community.
(23:07):
It's become really kind of a meeting place, which I
know was part of the original design. So absolutely love that.
But the ability, having lived in many different cities from
Chicago to Atlanta to Minneapolis to the West Coast, the
ability to get around and maneuver the destinations and go
from neighborhood to neighborhood, it is very easy to have
(23:28):
a progressive dinner. I love progressive dinners where you have
a drink somewhere and then you have an appetizer somewhere
and you're entree and finish up with your favorite dessert.
One of my favorite things to do, kind of my
own little Columbus food adventure or food tour. But you
can absolutely do that in this community in an evening
and have an amazing time doing it and have different, diverse,
(23:49):
unique experiences everywhere you go.
Speaker 1 (23:51):
Gentlemen, thank you so much for taking the time to
be here with us and on our first brand new
chapter of this new episode and podcast of Yes Columbus.
We appreciate that. I want to thank Chef Tim and
Chef Sean. Please make make your reservations now to Hanks
and Schwets. Sarah, I know we're about to do close
this out with something special, aren't we.
Speaker 3 (24:12):
Yeah, so let's end with our last segment, also new
to our lineup in the podcast, about what we're saying
yes to? What are you saying yes to in Columbus?
Could be this weekend, could be in the next couple
of weeks.
Speaker 1 (24:26):
Oh boy, what you want me to answer this?
Speaker 3 (24:28):
You answer?
Speaker 2 (24:29):
What am I saying yes? Due?
Speaker 1 (24:31):
This is a very open ended question there, Sarah, what.
Speaker 3 (24:34):
Are you looking forward to?
Speaker 1 (24:35):
But okay, you know what just popped in my head?
What Blue Jackets hockey?
Speaker 3 (24:40):
Oh?
Speaker 1 (24:40):
Yes, Blue Jackets hockey.
Speaker 3 (24:42):
Season will be starting very soon.
Speaker 1 (24:44):
Yeah, preseason's already happening. So that's my yes, Yes Columbus.
Speaker 3 (24:48):
Awesome and for me, October is all about fashion in Columbus.
So really excited for our fall fashion, Hi Ball, Halloween.
We do Halloween in a really big way here in Columbus.
Lots of activities and opportunities whether you're you know, an
adult or want to have an adults night out or
for family looking at family fun as well. So really
(25:09):
looking forward to the fall.
Speaker 1 (25:12):
Oh, I can't wait. I love this time of the year. Well,
both Chef Tim and Chef Sean, thank you for joining
us today. Best wishes and we'll definitely be in touch.
We actually have to take you guys out to paint
the town, okay, Yeah, well we got to show you
around more, especially you Sean. You got to get out more, okay,
you and your dog Okay.
Speaker 3 (25:31):
Otherwise we will see you at both set.
Speaker 1 (25:33):
Yes, very sure, absolutely thank you for listening to this
first episode of Yes Columbus. That's a wrap on this
week's episode of Yes Columbus and Experienced Columbus Podcast. Tune
in next week as we take you on a tour
of what's new, what's hot, and what makes Columbus a
city on the rise.
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