Heather: YOU CAN PUT BUTTER
ON JUST ABOUT ANYTHING AND MAKE
IT AMAZING.
WHEN YOU PUT IT ON A BURGER,
IT'S THE BEST.
I'M HERE AT THE NEW CULVER'S IN
URBANA.
THANKS FOR HAVING US.
Guest: THANK YOU.
Heather: SO THIS SHOP HERE,
IS BEAUTIFUL!
WELCOME TO URBANA!
Guest: THANK YOU, THANK YOU,
THANK YOU.
Heather: LET'S TALK ABOUT
YOUR HISTORY IN THE BURGER
BUSINESS.
Guest: WELL, I'VE BEEN IN
THE BURGER BUSINESS FOR 52
YEARS.
I STARTED IN 1967 AS A BURGER
CHEF FRANCHISEE.
THEN, I BECAME A HARDEE'S
FRANCHISEE.
IN 2002, I SOLD ALL OF THE
HARDEE'S AND BECAME A CULVER'S
FRANCHISEE.
Heather: AND THIS SPOT,
LET'S TALK ABOUT IT.
BECAUSE EVERYTHING IS SO UNIQUE
FROM THE CEILING TO THE OUTDOOR
PATIO.
YOU REALLY PUT SPECIAL TOUCHES
ON THIS LOCATION.
Guest: IT'S JUST BEAUTIFUL.
WE THINK THE STORE IS ONE OF THE
NICEST CULVER'S OUT THERE.
AND THE LANDSCAPING IS
UNBELIEVABLE.
Heather: IT IS BEAUTIFUL.
BUT YOU KNOW WHAT ELSE IS
BEAUTIFUL?
THE BURGERS AND THE CUSTARD!
WE'RE GOING TO CHECK THAT OUT
NOW.
ALL RIGHT.
YOU BETTER GET ONE BEFORE IT'S
GONE.
WE'RE TALKING THE PRETZEL HAUS
PUB BURGER.
YOU'RE SEEING IT ON THE MENU.
CHECK MINE OUT.
IF YOU TUNE TO www.CILiving.tv
ON THE WEB, YOU CAN SEE ME
MAKING THIS EXACT BURGER RIGHT
HERE.
JEFF, THE MANAGER, HELPED ME
BEHIND THE SCENES A LITTLE BIT.
Guest: YOU DID A GREAT JOB.
Heather: LET'S TALK ABOUT
THIS BURGER.
Guest: OUR PRETZEL HAUS IS A
LIMITED-TIME OFFERING.
OBVIOUSLY, IT RUNS THROUGH THE
24th OF NOVEMBER.
THE BURGERS AT CULVER'S ARE
FRESH, NEVER FROZEN, AS YOU
KNOW.
HEATHER DID IT ALL VERY WELL
THIS MORNING.
IT TAKES A LOT OF ENERGY.
Heather: IT TOOK A LOT OF
MUSCLE TO PRESS THAT DOWN.
Guest: TO PRESS THAT MEAT,
ABSOLUTELY.
OUR CASHIERS KEY IN THE BURGERS.
THE SCREENS BEEP.
THEY LIGHT UP.
IT'S ALL HANDS ON DECK.
WE HAVE A TEAM OF FOUR TO FIVE
IN THE KITCHEN.
THEY ALL WORK IN TANDEM.
YOU'VE GOT THE GRILL PERSON, BUN
PERSON, FRYER PERSON AND THAT,
OF COURSE, MOST IMPORTANT
PERSON, THE MIDDLE PERSON.
BECAUSE THEY'RE SAYING THIS IS
THE PERFECT SANDWICH, AND
THEY'RE SERVING IT TO OUR
GUESTS.
Heather: IS THAT A PERFECT
SANDWICH?
Guest: SPOT ON!
LOOKS GREAT, HEATHER!
Heather: WHAT IS A BUTTER
BURGER?
Guest: OUR BUTTER BURGER
STARTS OFF WITH OUR FRESH BEEF.
AS WE'RE SEARING IT ON THE
GRILL, AND OUR SIGNATURE BUTTER
ASPECT IS WE TAKE ALL OF OUR
BREAD, BUTTER IT LIGHTLY AND
FEED IT THROUGH A TOASTER.
Heather: IT'S AMAZING.
IT'S AMAZING.
FANTASTIC.
Heather: BUTTER BURGERS ARE
THE STAR AT CULVER'S.
THE OTHER STAR, CAN WE TALK
CUSTARD?
Guest: LET'S TALK CUSTARD.
Heather: WE SAW EARLIER IT
SLIDING OUT OF THE MACHINE,
BECAUSE IT'S MADE FRESH EVERY
DAY, RIGHT?
Guest: ACTUALLY, OUR CUSTARD
IS MADE 8-12 TIMES A DAY.
WE MAKE SMALL BATCHES.
WE ONLY HOLD OUR CUSTARD FOR TWO
HOURS BEFORE WE BREAK IT DOWN
AND USE IT AGAIN ANOTHER DAY.
Heather: WHAT KIND ARE WE
GOING TO MAKE TODAY?
Guest: A TURTLE SUNDAE.
Heather: IS THIS THE MOST
POPULAR?
Guest: TURTLE IS OUR
SIGNATURE, ALONG WITH
CARAMEL-CASHEW.
WE'RE MAKING A TWO-SCOOP SUNDAE.
Heather: TWO SCOOP?
Guest: WHY NOT?
WE TAKE OUR SCOOPS AND TAP OFF
THE WATER, SO THERE'S NO
MOISTURE THAT GETS INTO THE
CUSTARD.
YOU WANT TO SCOOP SIDE TO SIDE.
AND YOU HAVE THAT TAIL.
THE TAIL BECOMES THE BOTTOM OF
THE SUNDAE.
Heather: THAT WAS A
LEGITIMATE SCOOP.
Guest: ABSOLUTELY.
THIS SUNDAE IS TEN OUNCES.
YOU PUT YOUR SECOND SO YOU HAVE
ROOM AROUND YOUR EDGES FOR THE
TOPPINGS TO FLOW.
Heather: SMART.
WE PUT IT ON YOUR SCALE.
Heather: 9.3.
LOOK AT YOU.
YOU MAY HAVE DONE THIS ONCE OR
TWICE.
Guest: ONE OR TWO TIMES.
THEN, WE BRING IT HERE TO OUR
FUDGE.
IT'S OUR HOT CARAMEL.
WE PUT OUR HOT FUDGE ON.
WE GO TO OUR HOT CARAMEL.
Heather: OH, MY WORD.
Guest: YOU CAN'T HAVE A
TURTLE SUNDAE WITHOUT PECANS.
WE BRING OUR SUNDAE OVER HERE
AND GRAB OUR PECANS.
AND WE LADLE OUR PECANS ON TOP.
YOU GOT TO HAVE THE CHERRY.
IT'S ALL ABOUT THE CHERRY.
Heather: OH, MY GOODNESS!
Guest: CHERRY ON TOP.
AND THAT IS OUR SIGNATURE TURTLE
SUNDAE.
Heather: THAT LOOKS AMAZING.
YOU MIX IT UP EVERY DAY.
YOU HAVE A NEW FLAVOR OF THE
DAY.
Guest: OH, WE HAVE CURRENTLY
ABOUT 86 FLAVORS OF CUSTARD THAT
WE ROTATE THROUGH.
SO EVERY DAY AT CULVER'S, YOU
GET CHOCOLATE, YOU GET VANILLA
AND FLAVOR OF THE DAY.
Heather: A SURPRISE.
Guest: A SURPRISE EVERY DAY.
TODAY HAPPENS TO BE CAPPUCCINO
COOKIE CRUMBLE, AN ESPRESSO MADE
CUSTARD THAT WE SERVE WITH FRESH
SUGAR COOKIES AND CHOCOLATE.
Heather: WONDERFUL!
WELCOME TO URBANA AND THIS
COMMUNITY.
REMIND EVERYBODY WHERE YOU'RE
LOCATED.
Guest: 201 WEST UNIVERSITY
AVENUE IN URBANA, ILLINOIS.
Heather: CHECK IT OUT!
Tim: ALSO, CHECK OUT