SAFETY EXPERT TROOPER STEVE. THIS IS NEWS. 6 AT 09:00AM GETTING RESULTS.
THIS IS NEWS. 6 AT 09:00AM
GETTING RESULTS. Greatness Lives Here. >> CANDACE: JUST THIS PAST
MONTH, I HAD THE PLEASURE OF
DOING A VERY SPECIAL EDITION
OF FLORIDA FOODIE PODCAST AS
CHECK AS CHEF RICHARD BLAZE
DUBBED IT. THE EPISODE WAS,
QUOTE, CHEFS IN THE WILD LIKE
THAT. WE TALKED ABOUT HIS
CULINARY JOURNEY FROM FAST
FOOD TO FAME.
>> JULIE: TODAY WE GET TO
CONTINUE THAT CHAT INDOORS,
WHICH IS NICE. THIS IS NOT
EXACTLY THE MOST BEAUTIFUL YES
LIBERTY CHEF RESTAURANT TOUR,
TV PERSONALITY AND AUTHOR.
WELCOME SHEPARD RICHARD BLAZE.
THANKS FOR BE COMING BACK OVER
FOR SO MUCH FOR HAVING ME AND
LETTING THE INSIDE THIS TIME.
TODAY’S ING I’VE BEEN ENJOYING
MY TIME IN THE GREEN ROOM SO
MUCH THAT THAT’S WHERE CAN
KEEP YOUR FRIDGE EVERYONE’S
LAUNCH MY LAUNCH. MISS SOMEONE
BROUGHT PASTA, SALAD. THIS
PROTEIN SHAKES AND THERE WAS
LIKE 3 ROAD MOZZARELLA STICKS.
Greatness Lives Here. YEAH. HISTORY CHICKEN. I DOING
Greatness Lives Here. THE RIGHT THING. YEAH. I IF
THERE’S ONE HAS A BOLD BECAUSE
I KEEP FORGETTING MIND HAPPENS
IT IS WHAT IT IS.
>> SO YOU’RE BACK. I MEAN,
YES.
>> CANDACE: YOU JUST LOVE
BEING HERE. YOU WANT TO COME
BACK AGAIN. SO HOW HOUSE FLOOR
FOR FLAMINGOS GOING FOR
FLAMINGOS IS GOING GREAT. WE
HAVE AN EVENT TONIGHT SO
PEOPLE CAN COME SAY HI 5 TO 7.
I THINK WE WERE CALLING IT A
FLAMINGO. ALL FLAMINGO, ALL
WHICH IS GOING TO BE GREAT ARE
FRIENDS OF MAKER’S MARK. WE’RE
GOING TO BE THERE. SO IT’S
GOING TO BE BOURBON AND BITES
AND SO, YEAH, YEAH. THAT WORKS
AGAINST WHAT MIGHT GO WITH
BOURBON. WELL, I MEAN, IT IS A
MEET AND GREETS PASO STAKE.
>> THAT’S WHAT WE’RE DOWN LOVE
IT SO MUCH THAT THAT’S WHAT IT
WHEN WE TALK ABOUT THE ORLANDO
FOODIE SCENE FOR ANYONE WHO’S
NOT FAMILIAR FOR FLAMINGOS AS
YOUR NEW RESTAURANT AT THE
HYATT REGENCY GRAND CYPRESS.
AND ONCE THE WHOLE FLAVOR FOR
FLAMINGOS IN THE INSPIRATION
OF SURE. SO IT’S VINTAGE
FLORIDA. AND LIKE WHATEVER
YOUR MEMORY IS OF LIGHT.
>> YOUR FIRST VISIT GROWING,
NOT, YOU KNOW, FOR ME, IT
MIGHT BE LIKE THE FIRST TIME I
HAD AN ORANGE FROM LAURA OR I
HAD STONE RIGHT, WHICH, BY THE
WAY, THAT SEASON IS CLOSED.
AND YOU GOT TO COME INTO STONE
CRAB CLAWS, BUT WHATEVER THAT
MEMORY AND THEN EVEN VINTAGE,
AS FAR AS LIKE THE GLASSWARE
IN THE PLATE. YES, I LIKE TO
SAY THAT IT, YOU SOME OF THE
PLAY WHERE LOOKS LIKE IT
SHOULD BE ON THE GOLDEN SO,
YEAH, I’M LIKE LIKE THAT. JUST
THAT VINTAGE TAPPING YOU KNOW,
GRANDMA’S CABINET. SO IT’S
YEAH. I THINK THAT YOUR DRINKS
COME OF THAT VINTAGE LIKE.
>> BEACH HOTEL. YOU KNOW, JUST
SO GREAT, RIGHT? A VACATION OR
STAYCATION. WE HAVE SO MANY
LOCALS THAT ARE COMING TO THE
RESTAURANT AND WHO DOESN’T
LOVE LIKE LITTLE FREELY
UMBRELLAS IN THEIR JURY.
THAT’S THE BEST THING ABOUT
HERE IS YOU CAN FEEL LIKE
YOU’RE ON VACATION WHEN YOU’RE
>> BRIDGETT: AND WHEN YOU LOOK
AT GOING OUT TO ANY RESTAURANT
RIGHT NOW AND WHAT YOU’RE
TRYING TO GET PEOPLE IS JUST
THAT TASTE OF FLORIDA, WHETHER
YOUR LOCAL WEATHER, YOU’RE
VISITING, YOU CAN COME IN
THERE AND JUST SORT OF GO INTO
THIS ALMOST BACK IN TIME IS IT
IS IT’S RELAXATION, RIGHT? AND
AGAIN, IT’S WHATEVER YOU KNOW,
YOUR MEMORY IS OF THAT FIRST
TIME.
>> THAT YOU VISITED FLORIDA
AGAIN, GROWING UP HERE. AND
FOR ME, IT MIGHT HAVE BEEN
EVEN SOMETHING LIKE A, YOU
KNOW, MY WIFE’S FAMILY IS FROM
FLORIDA AND GRANDMOTHER WOULD
ALWAYS GET MAINE LOBSTER
SHIPPED. AND NOW IT’S NOT A
FLORIDA INGREDIENT, BUT IT’S A
MEMORY THAT I HAVE. SO, YOU
KNOW, WE HAVE ME LOCKED OR
LOBSTER SHIFT IN EVERY DAY AND
DELICIOUS FOOD.
>> IS TO SOLVE THE SAUCE.
AUSTIN GOT GOT SAUCE. IT’S
RICHARD BLAZE BRANDED JARR
Greatness Lives Here. SAUCE. SORRY. I HAD IT IS
Greatness Lives Here.
SAUCE. SORRY. I HAD IT IS Greatness Lives Here. TOWNSEND SWEET CHILI BARBECUE.
RIGHT IN YOU’RE JUST SAILING
ON THE OCEAN ISLAND, THE
EATING STONE CRAB CLAWS OR
FANCY. WHAT’S THAT LIKE?
>> CANDACE: SO WHEN WE DID OUR
PODCAST WAS OBVIOUSLY FRIGID
OUTSIDE. IT WAS BACK IN
JANUARY. YOU SAID THAT YOUR
FAVORITE MEAL, ALWAYS YOUR
DISH AT THE RESTAURANT. ALWAYS
CHANGES BECAUSE YOU’RE THE
MENU IS ALWAYS CHANGING. SO
WHAT’S LIKE YOUR NEW FAVORITE
DISH?
>> 3 MONTHS LATER? WELL, I
MEAN, MY FAVORITE DISH JUST AS
AN ENTREPRENEUR NOW AS OUR
SWORDFISH JOB, BECAUSE IT’S
OUR MOST LIKE YOU ALWAYS HAVE
THIS ONE ITEM THAT BECOMES
LIKE THE SIGNATURE OF THE
RESTAURANT. YOU DON’T REALLY
KNOW IT. BUT BAND DOESN’T
CREATE AN ALBUM TO LIKE THAT
TO KNOW WHICH HIT SONG IS
RIGHT AND HIT SONG HAS BEEN
THE SORT TO SHOP AND IT’S
BLACK AND SWORDFISH BONIN SHOP
WITH SOME BROWN BUTTER. LEMON
SAUCE, VERY, VERY SIMPLE, VERY
ELEGANT. IT REALLY SPEAKS TO
THE THEME OF THE RESTAURANT.
>> JULIE: WHEN YOU SAID THAT
TROOPER STEVE CAME ROLE IN THE
WEATHER OFFICE REALLY ENGAGED
ON WAY TO RECEIVE DOES MORE
THAN EVERYTHING THAT HE DOES
ON AIR. HE WAS HE’S THE HOST
OF THE IN THE GREEN PROBABLY
HELP WALK YOU A LOT AROUND
HERE. THEY DOESN’T GET CREDIT
FOR
>> BRIDGETT: AND TO ALSO SUPER
BUSY WITH TV. I MEAN, YOU JUST
FINISHED NEXT LEVEL CHEF,
WHICH WAS AWESOME. I MEAN,
WHAT’S NEXT FOR YOU? THAT WILL
NEXT LEVEL GOT PICKED UP FOR
SEASON 2. SO THAT’S YOU KNOW,
TO GET TO SEASON 2.
>> IS A BIG WHERE I’M WORKING
ON MY 3RD COOKBOOK, WHICH IS
ALL A HEALTHY FOOD WHICH WILL
BE GREAT. SO GOOD RIGHT SO IT
WAS THE LAST COOKBOOK. OKAY,
WHICH YOU CAN GET SIGNED AT
FOR FILMING IN THE NEXT IS NOT
TITLE GENERAL SHOULD BE OUT BY
THE HOLIDAY SEASON THERE IT IS
MAIN GOAL STILL OPENINGS FOR
THAT. AND THERE ARE RECIPES IN
YOUR COOKBOOK THAT PEOPLE WHO
AREN’T CULINARY GIFTED CAN
MAKE. YES, KING YOU’RE YOU’RE
HUSTLING ME. I I THINK YOU’RE
PRETTY GOOD IN THE KITCHEN BUT
I THINK I THINK THAT’S ONE OF
THE THINGS I’VE LEARNED IS A
CELEBRITY CHEF IS LIKE NOT TO
DO JUST RESTAURANT FOOD THAT
LIFE AND ESPECIALLY DURING THE
PANDEMIC TO TEACHING PEOPLE
HOW TO COOK AND TEACHING
PEOPLE THE ONE O ONE BASICS OF
FOOD IS A BIG DEAL FOR ME. SO
YES, EASY RECIPES THAT ANYONE
CAN BE.
>> WHAT FOUND STAYCATION, A
STAKE PATIENTS, STATE USE THE
CLEANUP FUNDS. THAT’S A LOOK
AND SO WHAT IF I KNOW YOU’RE
COMING? IT WAS LIKE, WE’RE
PUTTING SPORT. PLEASE COME
BACK. WE JUST ENJOY HAVING
YOU. WE RUN OUT OF TIME. WE
WANT TO TALK TO YOU MAYBE NEXT
TIME YOU COME IN FOR A
MARATHON OR FOR LAST TIME OVER
THE PARKING LOT TODAY. I’M
NEAR THE DESK NEXT TIME I’M
BEHIND LET’S GO LIVE IN THE
RESTAURANT NEXT TIME NOW. AND
THAT’S WHAT DO IT LIKE THAT
WHAT YOU WANT LISTEN. ALL
RIGHT. THANK YOU SO MUCH. YOU
CAN LISTEN, BY THE WAY TO THE
FULL INTERVIEW WITH CHEF
RICHARD BLAZE RIGHT NOW IN
FLORIDA. FOODIE WE GO INTO
DEPTH ON HOW YOU STARTED.
WOULD YOU CALL YOURSELF AT THE
WASON ABLE IN FRONT? THAT’S
RIGHT. HIS HEAD TO