"LIVE IN THE D" AT
10:00 A.M.
>> Jason: IT'S EXTRAORDINARY FOR
A FAMILY BUSINESS TO BE
SUCCESSFUL FOR 80 YEARS, BUT
WEBER'S IN ANN ARBOR IS NO
ORDINARY PLACE.
MICHAEL WEB SER HERE, PRESIDENT
OF WEBER'S, AND 80 YEARS IN
BUSINESS, I THINK THE STAT IS
80% OF ALL NEW RESTAURANTS GO
OUT OF BUSINESS.
>> IT'S THREE GENERATIONS WITH
MY GRANDPARENTS AND THEN MY DAD
RUNNING IT FOR 50 YEARS AND NOW
MYSELF AND MY BROTHER.
THE THREE THINGS WE'VE KEPT
GOING SINCE MY GRANDFATHER HAD
IT, IS TAKING CARE OF OUR
EMPLOYEES, PRIDE IN OUR PRODUCT
AND BEING ENGAGED.
WE'RE THERE EVERY DAY AND
TALKING TO THE GUESTS AND SEEING
WHAT WORKS AND WORKING EVERY
DAY.
>> Jason: THE RESTAURANTS ACROSS
METRO DETROIT AND BEYOND, LIKE
McKOOK'S RED ROOSTNER FLINT,
CARL'S CHOP HOUSE, SO MANY
TRADITIONAL LONGTIME RESTAURANTS
AND A LOT OF THEM GO AWAY.
AND YOU GUYS ARE STILL AROUND
AND IT'S IMPORTANT TO SUPPORT
YOU GUYS.
>> IT IS.
TO HAVE A RESTAURANT OPEN THIS
LONG IN A HOTEL INDEPENDENT
REALLY IS A DYING BREED, BUT WE
ARE -- WE'RE HERE TO MAKE IT TO
100 AND BEYOND.
SO WE OWE IT TO OUR EMPLOYEES
AND LONG-TERM GUEST THAT IS MAKE
IT WORK.
>> Jason: GOD BLESS YOU MAKING
IT TO 100 YEARS.
20 MORE TO GO.
WHAT DO WE HAVE TODAY?
>> OUR SIGNATURE DISH, PRIME RIB
OF BEEF FEATURING SINCE THE '50s
AND IT'S BEEN OUR NUMBER ONE
SELLER BY FAR FOR THE PAST 50
PAST YEARS.
>> Jason: WHAT ARE WE LOOKING
AT?
>> ANOTHER RIBEYE CUT, THE
PRIMAL CUT, THAT'S HALF OF IT.
WE TAK IT OUT AND WE HAVE IT
WET AGED FOR 28 DAYS AND TAKE IT
OUT AND SEASON IT.
PRETTY SIMPLE.
WE DO ROSEMARY, CHOPPED GARLIC.
>> Jason: YOU'RE GIVIN AWAY THE
RECIPE?
>> PARTS OF IT.
[LAUGHTER]
>> THIS IS OUR CHEF SALT,
MIXTURE OF OTHER SALTS AND
SEASONINGS.
>> Jason: PROPRIETARY BLEND, I
GOTCHA.
>> AND WE RUB IT IN AND LET IT
SIT IN THE FRINGE FOR 24 HOURS.
>> Jason: HOW MANY FOR INSTANCE
DO YOU HAVE GOING?
BECAUSE PEOPLE GO THERE FOR THIS
SO YOU MUST HAVE A BUNCH OF
THESE IN FOR INSTANCE.
>> THIS IS HALF OF IT, AND WE'LL
COOK 18-20 PRIME RIBS A DAY.
WE SERVE IT FOR WEDDINGS,
FOOTBALL BRUNCHES.
>> Jason: DOES IT COME OUT
SLICED, DO YOU GO TO A STATION?
>> WE CUT IT IN THE KITCHEN AND
COOK IT IN THE OVEN FOR FOUR
HOURS.
THE OTHER SECRET IS TO LET IT
REST.
WE HAVE A SPECIAL CALIBRATED
TOVN LET IT REST FOR TWO HOURS
AND ALLOWS TO IT SETUP AND
TENDERIZE AND THEN WE'RE ABLE TO
CUT IT.
>> Jason: SO THAT HAPPENS HERE,
RIGHT?
AN LOOK AT THIS!
>> AN ARCH CUT HERE.
>> Jason: HOLD THAT UP TO THE
CAMERA.
LOOK AT THAT!
>> A NICE BEEF OF BEEF RIGHT
HERE.
>> Jason: DO YOU HEAR THAT,
THERE ARE OOH'S AND AHH'S IN THE
COURTROOM ROOM.
>> THIS IS 20 OUNCES, OUR CHEF
CUT IS 15 OUNCES, BUT YOU CAN
ADD ON AN OUNCE FOR $1.50 AN
OUNCE.
>> WE WANT TO SELL THIS HERE.
THAT IS THE STUFF OF MY DREAMS
RIGHT THERE.
OH, BOY, HERE WE GO!
LOOK OUT!
WE HAVE THE EXTREME CLOSE-UP AND
HERE COMES BLAINE!
[LAUGHTER]
THERE'S PLENTY, BLAINE!
>> Jason: DO YOU HAVE ANY
SPECIALS FOR 80 YEARS?
PUT ON THE AU JUS.
AND GARNISH IT WITH A LITTLE
ROSEMARY.
>> Jason: HALF A BUSH!
>> WE HAVE A FOUR-COURSE DINNER
SPECIAL STARTING AT $26, ONE OF
THREE APPETIZERS, SOUP OR SALAD,
BAKE POTATO AND DESSERT FROM OUR
BAKERY, FOUR COURSES FOR $26.
>> Jason: A MINIMUM NUMBER IN
THE PARTY?
>> NO, COME AND GET ITYOURSELF.
ANN ARBOR MICHIGAN OFF JACKSO
ROAD.
>> Jason: AND DO YOU HAVE TVs
FOR MARCH MADNESS?
>> WE DO.
WE'RE READY TO GO.
>> Jason: WHETHER YOU'RE GREEN