Episode Transcript
[00:00:00] Speaker A: We will save that for a later show.
[00:00:03] Speaker B: Okay.
[00:00:04] Speaker A: All right.
[00:00:04] Speaker B: Well, obviously. Yeah. Not today.
[00:00:06] Speaker A: Okay. All right.
[00:00:08] Speaker B: It can't be that hard though, right?
[00:00:09] Speaker A: All right, thanks. It's not that hard.
[00:00:12] Speaker B: Okay.
[00:00:13] Speaker A: Okay.
[00:00:13] Speaker C: What a vote of confidence that was.
[00:00:16] Speaker A: Good morning, good afternoon, good evening, good day, wherever you are. Welcome to the Stan and Chen Show. We are back in the podcast studio. We're not remote. I do have my lovely co host. Shane is not on assignment. She's in the podcast studio with us. And we are thrilled to have Maureen Neufeld here from the downtown Schenectady Improvement Corporation.
[00:00:41] Speaker B: I love how you squinted as you said that to make sure you had it right.
[00:00:45] Speaker A: It's a thing. It's a thing.
[00:00:47] Speaker C: I also appreciated the attention that you put into it, and I'm happy to be here.
[00:00:51] Speaker B: I'm just like, she's from the dsic.
[00:00:53] Speaker A: Yeah, she's like, kind of like, huh? Why? If you say it too fast.
[00:00:58] Speaker B: Yeah.
[00:00:58] Speaker A: So that's why I wanted to, like, roll it out.
[00:01:00] Speaker B: The people that do all the fun things in downtown Schenectady. She's with that group.
[00:01:04] Speaker C: Yeah, sure do try.
[00:01:06] Speaker B: Yeah.
[00:01:06] Speaker A: Like the cool kids of Schenectady.
[00:01:08] Speaker C: Yeah.
[00:01:08] Speaker A: There's like, another name that's probably taken.
[00:01:10] Speaker B: You also might recognize her from our Facebook live video from the parade, because I think, as we said multiple times in the podcast post parade, no one wouldn't have been able to do everything that night if it wasn't for her. So, yeah, while she's on here, thank her in person because, again, just tremendously helpful that night.
[00:01:32] Speaker C: And that was such a fun event too. I mean, it's a great thing to look forward to every year, but being hands on with it just makes it so much more exciting.
[00:01:39] Speaker A: And speaking of hands on, you also, I think, added bouncer to your resume.
[00:01:44] Speaker C: Yeah, you know what?
So sometimes other duties as assigned can mean a lot of things.
[00:01:51] Speaker A: So that was that. That was great. So if you want to know more about that, I'll listen to episode two on the holiday parade recap. But forward thinking and show talking. We have the Schenectady Soup Stroll coming up the end of the month.
[00:02:09] Speaker C: That's right. January 25th, we're gonna have the Schenectady Soup Stroll. This has been going on for a number of years now, and it just seems to keep growing at a rate that is very exciting. And I think there's good reason behind it because the restaurants really, really turn it out for this event and the public.
[00:02:29] Speaker A: Gotcha. And is this. So since you've come on board with dsic. Is this your first soup stroll? Is this your second?
[00:02:36] Speaker C: So I got to see the soup stroll knowing I was stepping into this role last. Last year, and it was the week before I officially started. So I got to still be sort of an anonymous man on the street for last year's event, but knowing that the next week I was stepping into this role.
[00:02:53] Speaker B: And if I'm not mistaken, we also had a man on the street by the name of Tyler A. McNeill for last year's soup stroll, who very much enjoyed it from the videos that he was putting out there. So I don't think he'll be there with us on Saturday the 25th. Who knows? Sometimes he just shows up, but we'll be out and about. And so that brings us to the next thing, which is that we have 31 as of today participants, correct?
[00:03:22] Speaker C: That's right, yeah. So this event has huge participation from our restaurants because soup is one of those things that you can really have a lot of fun with. We've sort of opened the door for any style, any flavor. If you like broth base, cream based chowders, stews, whatever you like, we are game for any of it. So it lets the, the restaurant show a lot of character and a lot of innovation. And so we have a lot of participants coming. We have 31 as of today.
[00:03:51] Speaker B: And there's no like, particular flavor or item that they have to add in. It can be really whatever they want.
[00:03:57] Speaker C: Correct. Something that really showcases what they have to offer or gives a little sneak peek into their identity. So there's some folks like Katie O'Burns, everyone knows it's a great Irish bar. They're leaning in with an Irish potato soup, a Guinness potato soup, I believe.
So there's folks who really lean into their identity and do something that either represents their culture, something that showcases the creativity of their restaurant, or something that they're looking to promote down the road.
[00:04:34] Speaker A: The.
What was your reaction? I think last year was the first for me too, since coming down the gazette of actually witnessing and being a part of the Schenectady Soup Stroll. What was like your take when you saw it in its full flavor last year?
[00:04:52] Speaker C: Full flavor is right. There were like 6,000 people who came out for this event last year, which was amazing to see. And it gave me a real sneak peek into what I could look forward to. And just seeing all of the restaurateurs sort of collaborating on the street and, you know, being friendly with each other was really, really nice as well. But it gave me Such a good glimpse into just how walkable our city is as. As well. I was there with my kids, and we walked from place to place to place, just checking everything out. And, you know, when you go to. To a city with a destination in mind, you sort of beeline toward that destination. When you have a chance to sit and wander and, and really explore a city, you get to see a lot more of how it's connected and just what opportunities there are available to you.
[00:05:44] Speaker A: The when you looked at Soup Stroll as a interested participant last year and then this year, it's one of those every time you take on a new position, you want to put your mark on something. You want to put your hands on something, your fingerprints, things like that, anything. You kind of. A little dash of Maureen here, a little dash of Maureen there. Like the food thing I'm doing.
Any ingredients, special ingredient you've added this year, you think to put, like, your mark on it, or are you still savoring the soup as it is?
[00:06:19] Speaker B: You can use in one question.
[00:06:21] Speaker A: How much time we got?
[00:06:23] Speaker C: So I have. I have peppered in a couple of different things.
Listen, I'm here, I'm here for it. Let's go.
So, for instance, last year, you know, there were all of these things that were available for voting on, and if you had your menu card, you could submit your votes. Well, certain places ran out of menu cards or, you know, didn't have them available. So this year we're using QR codes so you can have your menu cards available, check off where you've been, take a look at what else is on the map, because it's all laid out as a map. But we'll also have QR codes at every single station so that as you're going through, even if you don't have something in hand or you want to just be able to submit your vote while you're on your way out. You don't need to find a ballot box. You can submit it online. And then we're also totaling in real time, we're seeing how folks are doing, how they're responding to things, where they've visited.
So it's good information for the restaurants as well.
[00:07:24] Speaker B: And can you actually talk a little bit about the impact that this has on the businesses given, you know, January can be a bit of a, perhaps a slow time for restaurants. It's. It's cold. People might not want to go out. You sort of give them an event like this, they can turn that into, you know, getting people through the door. Yeah, yeah.
[00:07:43] Speaker C: And that's really what this restaurant is about. You know, I don't think anyone is looking at a three ounce soup sample as their way to, you know, firmly cement their place financially for the rest of the year. But it's an opportunity for people to say, wow, this was incredible. I can't wait to come back another time. Or, you know what, this place looks really cool and I've never seen it before. I'm ready to take a break. Let's stop in and get a cup of coffee. Or, you know, I could use something that's like a sandwich to help me through the rest of the soup day. Or I just need to warm up and, you know, maybe get a cocktail. It gives people an opportunity to see what's available for either stopping in a little bit more throughout the day or to plan their visit for next time they're in town.
[00:08:29] Speaker A: It's. It's interesting you talked about. And again, a lot of the restaurateurs, a lot of the different businesses do gather and they kind of communicate. What are you doing? Because they don't want to. They don't want to, in a sense, step on anybody's toes, but they don't want to be like two competing clam chowders. They really want to be identified as different and something different on the menu to draw somebody in. And we've seen some stuff that I never even heard of last year, which was so interesting.
But as friendly as this is, this is a competition.
[00:09:00] Speaker C: It sure is.
[00:09:01] Speaker A: I mean, they're throwing down the spoons album was a little weak because they want that tundle.
And is that just like part of the culinary experience that the city of Schenectady offers and just literally feeds into that?
[00:09:20] Speaker C: I know my last one, you know, I think even the fact that we have 31 participants going right now, and if you went corner to corner, the farthest places are less than a mile apart from each other. So the fact that we even have that type of density in our footprint is both a good opportunity for folks to jump off of each other and differentiate from one another, because there's something for everyone.
One of the other things that I love about this particular event, because it does open it up to really any style of soup that someone could want, is there's a lot of gluten free options, there's a lot of vegetarian options, there's a lot of vegan options. So any dietary consideration is thrown into the mix and it really opens it up for all of the participating guests to find something, something that they love too.
[00:10:11] Speaker A: All right.
[00:10:12] Speaker B: And if we haven't spilled the beans, that's the best I. I got there.
[00:10:17] Speaker A: Go ahead.
[00:10:17] Speaker B: Spice it up a little.
[00:10:18] Speaker A: Go ahead.
[00:10:19] Speaker B: I'm trying to work in somewhere. I think you stole them all.
[00:10:21] Speaker A: You are literally getting. You are steaming with excitement.
[00:10:27] Speaker B: That last one was supposed to be your last one of the steaming. Your last one. So.
[00:10:31] Speaker C: So should we ladle out some news here?
[00:10:33] Speaker B: We should.
Serving it up right now. Here we go. So we have some exciting news. Stan and I have been selected as a couple of the judges this year, and so we're super excited about that.
[00:10:49] Speaker C: Super excited soup.
[00:10:51] Speaker B: Very excited.
Maureen texted me last week about it, and I was immediately. Right off the bat was a yes from.
I was like, let's. Let's do this. If I gotta. If I'm eating soup that day, I want my. I really want my vote to count. So.
[00:11:07] Speaker A: So the way this went down is Shannon looked at her phone, jumped up in the newsroom, and was like, yes, we're gonna be judges for the soup stool. And I'm.
[00:11:18] Speaker B: I don't think I sound like that.
I'm.
[00:11:21] Speaker A: I'm trying to keep the audio level down. And Neelie went into Miles Reed's office and then went into Andrew Puglis's office. And then she came over and she goes, what did you hear? I said, I think everybody heard. And I was like, oh, me too. She goes, don't you want to?
I'm like, of course I want to. But it was just her sheer. It was like Christmas morning and she got a puppy.
[00:11:44] Speaker B: It was fun. I'm excited. And it.
[00:11:47] Speaker C: And it will be fun. It's a good food, then it's the best of the best. But this is a big responsibility, guys, because your job is to taste every single flavor so that we are voting on a level playing field. This is some serious work here.
[00:12:09] Speaker B: Workout the night before.
[00:12:10] Speaker C: Don't the competitive eaters actually, like, eat to stretch out their stomachs before a big competition? I think. I think fasting is the wrong experience.
[00:12:17] Speaker A: From this guy is. I'll be fully prepared.
[00:12:20] Speaker B: As long as I have some water along the way, we'll be good.
[00:12:22] Speaker A: Good.
[00:12:23] Speaker B: Yeah.
[00:12:23] Speaker A: So what are you looking forward to, Shannon, as part of being a judge, what are you looking forward to the most?
[00:12:31] Speaker B: Variety.
I think that'll be fun to see the different creations because we. We did the.
The potato.
[00:12:40] Speaker C: Potato trot.
[00:12:41] Speaker B: Potato trot. It's not just a potato. It's a tater trot.
[00:12:45] Speaker A: It was spuds of fun.
[00:12:49] Speaker C: Boy, I've got my eye on you.
[00:12:51] Speaker B: All right. Anyway, it was. There was a lot of walking.
[00:12:56] Speaker C: We didn't get to try everything, but.
[00:12:57] Speaker B: We did try a significant amount of them. And the best part of that is just seeing what people can come up with. I remember the college students connected. He had a really phenomenal dish that we tried that was just so surprising. It was like they use, like, purple potatoes and electric Grinch. Who won? Who we thought should also win. So not to say that we haven't started. We have some judging. We. We.
We judge a lot of food.
[00:13:25] Speaker A: Shinja, just all food.
[00:13:26] Speaker C: Yeah.
[00:13:27] Speaker A: That comes in. So, like, and this happened today. And it also throws back to another great video of Shannon, is that I went to get her the brand new Dunkin Whoopi donut, and they were sold out. So this hearkens back to the upcoming Chocolate Fest in Boston Spa, where there's great video online at the Gazette YouTube channel where Shenny was in line.
[00:13:48] Speaker B: Yeah, it's like an Oreo truffle ball. I still remember this. Like, had bacon in it, too.
[00:13:53] Speaker A: And we sold out.
[00:13:54] Speaker B: Yeah.
[00:13:54] Speaker A: So I think this is a video outside of Shingon stand.
[00:13:58] Speaker B: It was a very sad.
[00:14:00] Speaker C: Oh, that sounds like a sad moment.
[00:14:02] Speaker B: Yeah.
[00:14:03] Speaker A: So there's the. I think you're more excited about being a judge because we get to cut the line, right? Yeah, we get the monopoly.
[00:14:09] Speaker B: I still want the variety. But, yes, cutting the line will make kidding to try everything a lot easier. Fun.
[00:14:16] Speaker C: And really, that's. That's the only way to make it fair so that you can taste everything. Because 31 soups is a lot to cover. And the fact that you get to go to all of the different places that are served, serving, you know, again, great little snapshot into to each restaurant or each venue, but it means that you've got some. Some foot patrol happening, too. So you'll be walking it off the whole time. Yes, you'll be walking it off as you go.
[00:14:43] Speaker B: Also, the other thing is, is, like, even though I've lived here almost four or five years now, I still have not visited a significant number of restaurants in downtown Schenectady. Just between, like, not having time or.
[00:14:55] Speaker C: You know, it is time to change that.
[00:14:57] Speaker B: Yeah. So I'm excited to just be able to see where some of the are. As someone who, you know, is still to this day trying to find their way around the city and tasting some of the things that they have to offer, seeing what they look like, you know, speaking to people. You know, if someone jumps out of a crowd because they're really excited that one of their favorite places did a soup that's going to make me want to go try them out for dinner one week or lunch or something like that. And I think that's also like, a really exceptionally great part about the soup stroll is, like, it doesn't matter if you're someone who's lived in Schenectady 20 plus years or. Or someone who, you know, moved here four years ago. Like, there's still a lot to learn about the city. And it's things like this that get you out into the community to figure that out. So.
[00:15:43] Speaker A: So before we put Shen on the hot plate, Maureen, what's kind of. I know from, like, my experience that some of the different things. Tater Trot and Wing Walk and things like that, and particularly with. With. With Soup Stroll.
[00:15:57] Speaker B: Listen, if you need a judge for Wing Walk, I'm also a gentle lover. Just gonna toss my head in the ring right.
[00:16:08] Speaker A: When you talk to people. And again, as you communicate and you're out and about and you're at meetings and all these different things when you find out, like, people gravitate to Schenectady for this event. I know, I, you know, taking photos and things like that. Last year, we walk and. And soup stroll and all the different things. Like, people are coming in from Massachusetts.
[00:16:29] Speaker C: Yeah.
[00:16:29] Speaker A: They're coming in from all over because, like, these states, like, kind of circled.
[00:16:33] Speaker C: Yeah, yeah. And the reaction to it is wild. A couple of weeks ago, we put up just an event page with zero information other than the date and a header on there, and instantly had thousands of people saying they were interested in going. I think as of right now, there's almost 8,000 people who are saying they're going on Facebook, and we haven't started rolling out flavors yet. So I think as we are, you know, pushing this out a little bit more, everyone's going to start to drool a little bit, and it's. It's going to be an absolute must for people's calendars.
[00:17:11] Speaker A: What's your savory selection on soups, Young Shannon?
[00:17:16] Speaker B: If there's bacon in it, I'm probably gonna love it. I just want to point that out right now.
[00:17:20] Speaker A: I know one of the questions we.
[00:17:22] Speaker B: Had last year, and I love chowder.
[00:17:24] Speaker A: When Tyler and I were there, it was brothy or creamy was like, one of the questions we asked people. So where are you?
[00:17:31] Speaker B: Probably creamy. I'm like a huge tomato soup kind of person, too. I love a good chowder, which is a little bit traumatizing for me because I lived In Mass. For six months after college. And if you say New England clam chowder in Massachusetts, you get the side eye. Oh, it's just chowder. Chowder, chowder. It's just chowder there. So I had to learn that the very hard way. Yeah.
So. But I'm a huge fan of New England clam chowder and chowder in general. And then definitely creamy soups. Yeah, I make some soup on my own sometimes. Like a creamy tomato tortellini.
Don't get any ideas. Restaurants, now that I throw that up, already selected.
[00:18:16] Speaker A: I don't know if there's a community that's going to go, I don't know if there's going to be a Shannon chowder out there. Like clams and protein powder.
Protein powder and soup else.
[00:18:28] Speaker B: No, but you can get that from like, chicken is good. And you know, also if you have venison in it, I highly doubt anyone is gonna do it. But someone found a way to do like a venison stew here. I would probably hug you because I.
[00:18:43] Speaker A: Love Wait for the men.
[00:18:46] Speaker C: Wow.
[00:18:47] Speaker B: Yeah, that's just. That's one of those things where it's like, it's really. It's a. It's a hard. You can overdo it very easily. So if you can make it and you can make it really well, that, like, hats off to you. Like, that's one of those kind of stews that's like, you got to make it just right.
[00:19:02] Speaker A: How about, how about for you, Maureen? Are you a creamy, A brothy?
[00:19:06] Speaker B: I am.
[00:19:07] Speaker C: I am for sure a cream base as my default. But there is something very healing about a broth face. Broth based soup too. I think more often than not, if I'm just, you know, grabbing something for lunch or something, I'm going to default to creamy.
But yeah, there's something. There's something wonderful about the broth base also. Anything, anything warm on a cold day, you really can't go wrong.
[00:19:35] Speaker A: All right.
[00:19:36] Speaker B: And it looks like it's probably gonna be cold, the rain. We're going lightly.
[00:19:40] Speaker A: So I'm gonna settle this with yes.
[00:19:45] Speaker C: The answer is yes.
[00:19:46] Speaker A: Yes, it's there. I mean, there's the, the tortellini broth soups, you know, so it's got something to it. Delicious pasta fazul Italian wedding, French onion.
You got to have the, you know, the whole crock and all that stuff.
[00:20:06] Speaker C: That's a little bit out of the realm of the three ounce sample.
[00:20:09] Speaker A: Quick serve, but that's a tough one.
[00:20:11] Speaker B: No, if anyone ever did that and they Made it really well. I can guarantee you I was stopping it to get home.
[00:20:18] Speaker A: And the cream side, it's, you know, or the thicker side, it's, you know, still on the broth. Like, you know, I'm a Polox, so, you know, bean. And ham is in. In the go. And then split peanut Ham is a huge plus on my list.
[00:20:34] Speaker B: So a little ham in your soup?
[00:20:37] Speaker C: Yeah.
[00:20:38] Speaker A: Like, ham is my go to. Like, protein powders for you. And, like, when I bake Shango, can you talk about that? Putting some protein powder in. I said, what are you talking about? Out.
[00:20:49] Speaker B: They do that. Protein muffins. Just want to point that out. Did you ever do a muffin stroll or something?
[00:20:56] Speaker C: March.
[00:20:57] Speaker B: That's actually not bad. You do that in March.
[00:21:02] Speaker A: Muffin March.
[00:21:03] Speaker B: If you do that idea, I want some credit on that.
[00:21:05] Speaker C: And we're ideating right here, right now.
[00:21:06] Speaker A: That's it. We're making it happen. We're making it happen. So we've announced 31. 31 entries, and the menu is coming out. You're going to announce.
[00:21:17] Speaker C: We're starting. We're starting today to announce menus that are starting to roll out.
[00:21:22] Speaker B: Can we get one?
[00:21:23] Speaker C: And as folks are looking. Sure, sure. As folks are looking, the interesting thing is being able to look back at what each of these restaurants typically does. So some folks are doing things that are regularly on the menu so people can go back and get it. There's other restaurants that are constantly announcing rotating specials or daily specials, and they're taking that approach with the soup stroll as well. So when you're looking for something that's always changing, that's. That's where, you know, you can go to. So one of the ones that came out that's a regular staple menu item that I love is from Bison Virtue because they have this amazing butternut squash scallop bisque that is out of this world. I get it all the time when I go in.
[00:22:13] Speaker B: You're supposed to be impartial.
[00:22:15] Speaker C: I know.
[00:22:15] Speaker A: She's not a judge.
[00:22:17] Speaker C: I'm not judging.
[00:22:18] Speaker A: She's just.
[00:22:19] Speaker B: And then letting the judges know, wink, wink, nudge. No, I'm just kidding. We will judge fairly.
[00:22:25] Speaker C: It is an example of one that if you absolutely love it, you can go back and get it again.
You know, there's folks, like, unbeatable, where they're constantly announcing, you know, here's today's special. Here's, you know, what we have going on this week.
And they've got, you know, their stuff going on, but they're gonna have a.
[00:22:46] Speaker A: Phone on her phone right now.
[00:22:47] Speaker C: Oh, I sure do. I have all of them. We're not gonna release all of them, but I have them all.
[00:22:52] Speaker B: Maureen, if you lose your phone, just know that secure.
[00:22:59] Speaker C: But you know, these things that you're. You're just.
[00:23:01] Speaker B: Wait, which one was unbeatable?
[00:23:03] Speaker C: Unbeatable is doing a zoppa toscana with garlic parm croutons.
[00:23:07] Speaker A: See, they've done that. This is the one thing that I think help set some things apart just from past viewing and judging, you know, just self judging is the uniqueness of the dish. And I think unbeatable head. Like maybe croutons and some of the entries. And last year, it wasn't Simone's, but when they were there, the. They were at the Electric Grinch.
Their kitchen did something and it was so unique and like, it was really. You don't see it.
[00:23:37] Speaker C: It.
[00:23:37] Speaker A: You don't see it. And that's like, I think the attraction of, like, soup strolls coming. Circled. Here's who's participating. Circled again. And now once that menu comes out, I mean, literally soups on.
[00:23:52] Speaker C: Yeah.
[00:23:56] Speaker B: I don't know how many more soup jokes we can get in this.
[00:24:01] Speaker C: I don't know. I think they're piping hot. I'm loving it.
[00:24:03] Speaker A: See, this is.
[00:24:05] Speaker B: See, I'll be interested to see because, like, everyone always thinks of soup as, like a warm dish, but I would be intrigued if anybody does a cold soup, like a summer soup, even though it's winter. But because, I mean, I think we.
[00:24:19] Speaker A: Had cool entries last year.
[00:24:21] Speaker B: I love a good summer soup. It gives me something to think about, like in the spring and the summer, obviously, you know, something to be like, oh, you know what? They did this. Maybe I can find, like a similar recipe and try that out. That's also why I'm excited to be a judge, because, like, you guys are making it. But if I like it, I might make it or try to make it, try to replicate it. I also think that's an exciting part about it is, like, people come and they try and it gets into the businesses and stuff, but it also gives them something to, like, hearken back to Schenectady on and like, think, oh, I tried this there. I could either go back and have it or, you know, I could try to replicate it. You know, if I can't make it, you know, people from Mass who, you know, might not want to come down every weekend or every day or something like that, but sending a text saying.
[00:25:07] Speaker A: Where are you at this 40? I will email you.
[00:25:11] Speaker B: Don't judge me, Stan.
[00:25:13] Speaker C: No, we established he's a judge, so this is his stand.
[00:25:16] Speaker A: We're gonna be.
[00:25:17] Speaker B: We gotta do that viral thing where it's we listen and we don't judge. Okay. All right. Okay.
[00:25:23] Speaker C: Yeah. This is a. This is also a good opportunity, too, though, for people to create little landmarks for themselves as well. Right. If there's someplace new Ember and cork just opened in the last couple of months.
[00:25:34] Speaker B: Are they on the list?
[00:25:35] Speaker C: They're on the list. So they're gonn. They're going to be participating this year.
[00:25:41] Speaker A: Before perhaps.
[00:25:43] Speaker B: Stan.
[00:25:43] Speaker A: Perhaps. Perhaps scheduled permitting.
[00:25:46] Speaker B: Yes, schedule permitting. Okay.
[00:25:49] Speaker A: If we have all the right ingredients, then maybe in our soup store Preview. Preview.
[00:25:58] Speaker C: I bet they would dish up a great interview.
[00:26:00] Speaker A: I think so. I think. I think they'd be smoking.
They may have some hot takes. I don't know. I'm just. Now you just. You forced me into this.
[00:26:10] Speaker B: Now you guys are really becoming two peas in a pod right there.
[00:26:12] Speaker A: That's it. That's it. We go together. You know, like broccoli, like tomato soup and grilled cheese. I had the creamy. I had the soup in there. You had the extra.
So we know we're all about soup.
Anything else you're excited about? At once we digest the soup stroll after the 25th, what do we. What's our next appetizer? Coming up from tsic.
[00:26:40] Speaker C: Well, so this is actually a great opportunity for folks to take that little mental snapshot as they're going around town, because we're going to get through the soup stroll, and right around the corner is going to be Schenectady Restaurant week. So that starts February 24th, and there's going to be a whole bunch of these places participating in restaurant week as well, where there's going to be both prefix lunch and dinner menus available. So if you had things that you loved, if there are places that you'd love to try and go back to, keep them on the radar. Because restaurant week is also a really good time to. To go back and get again that little. That little glimpse of what this restaurant is all about.
[00:27:19] Speaker A: So we can go from New Schenectady, discover Schnectady to Electric City to Foodtown usa. Is that. I mean, are we foodie town?
[00:27:30] Speaker B: Well, we can't be flavor town. That's already taken.
[00:27:31] Speaker A: I'm saying. That's why I said foodie town.
[00:27:33] Speaker B: Foodie town.
[00:27:34] Speaker A: Foodie town.
[00:27:35] Speaker C: I do love that.
[00:27:36] Speaker B: I like that.
[00:27:37] Speaker A: Foodie town.
[00:27:37] Speaker C: I do.
[00:27:38] Speaker B: I feel like we could do a little better. I feel like you Have a little more culinary capital. Look, guys, a little more zest. Do you see it? I snuck that one.
[00:27:46] Speaker A: There you go. There you go. That's why she's here.
All right.
Thank you. Thank you not only for being you and your phenomenal skills at the holiday parade, which will never go unnoticed as our careers continue. We'll always hearken back to that as being special for so many reasons.
And then also everything you do with soup, strolling coming in, you know, with these two knuckleheads. And.
[00:28:13] Speaker B: Yeah, I was just gonna say thank you for having probably two of the craziest judges you can.
[00:28:17] Speaker A: And the judging thing is, you know, 25 years from now, someone will still be talking about it.
[00:28:24] Speaker B: I'm putting this on my resume when we're done.
[00:28:27] Speaker A: Professional judge, look for the update on LinkedIn.
[00:28:33] Speaker B: I do have one quick question because we spoke about the two of us being judges in total. How many are there?
[00:28:39] Speaker C: So depending on the event, we always try for between three and five judges. We want all different viewpoints. We want folks who have different areas of expertise. So some are sort of the celebrity judges, like the two of you. We're going to have some.
[00:28:54] Speaker B: I would like to think my area expertise is I like celebrity judges.
[00:28:58] Speaker C: Celebrity judges.
[00:28:59] Speaker A: Oh, that's going on your resume.
[00:29:03] Speaker C: But we try and have between three and five for all of our events. And anytime that, you know, we could. We could make sure to avoid a tiebreaker or to have a tiebreaker, I should say. To avoid a tie is good. So odd numbers are always preferable.
[00:29:18] Speaker A: And then also the judging group, the celebrity judging group, we're not the end all be all, because we've got a couple categories, right?
[00:29:26] Speaker C: That's right. So there's a couple of different categories that you're going to be taking a look at, but the public gets to vote as well. So the judges votes are certainly out there and. And we'll be promoting those and. And putting out press releases for the official judging winners. But there's a popular vote also, so we're expecting thousands of votes to come in, especially as we're making it easier and easier with the digital voting. And we can't wait to see what people have to say.
[00:29:55] Speaker A: Now, someone's been judgy for a period of time since I've known her and has strong opinions on chocolate and almost chastised some people.
[00:30:06] Speaker B: Strong opinions on soup, too, so.
[00:30:08] Speaker A: Well, that's what I'm saying. What are you doing?
[00:30:09] Speaker B: Listen, anyone who thinks that I'm coming in and I'm going to be Soft during a soup contest has another thing coming. So I'm a hardcore judger.
[00:30:20] Speaker A: We're doing standing shin on the street during chocolate fest.
[00:30:23] Speaker B: I won't be mean. I promise.
[00:30:24] Speaker A: And the question was very innocuous.
Milk, dark, or white chocolate?
[00:30:32] Speaker B: This is chocolate we're talking about. There's only one correct answer, one good answer, and one answer that should never be given.
[00:30:39] Speaker A: And guess what happens when the flavor that shall not be spoken of was brought up.
[00:30:45] Speaker B: I wasn't mean to people. I just asked them if they were okay.
[00:30:49] Speaker C: Is it the people who love white chocolate? Yes, because I do love white chocolate. I absolutely do. I'm also a huge dark chocolate fan.
[00:30:57] Speaker B: Okay, well, that's fine.
But if you're gonna rank them, like, I'm not. Like, I'll have white chocolate in certain things. Like, it goes well in certain things, but it is not. Not. It is not. Like, I'm not gonna eat white chocolate.
[00:31:10] Speaker C: Oh, I would eat white chocolate plain.
[00:31:13] Speaker B: What are you doing?
[00:31:15] Speaker A: So what's your stance on soup? What's the. You know, what's. What's the hill that will not be climbed?
[00:31:22] Speaker B: I don't know that I have one for soup.
[00:31:25] Speaker C: I think if you.
[00:31:26] Speaker B: If you do a soup, well, like, hats off to you. And if I don't like it, that's not to say that somebody else won't like it. Like, soup. I don't know. Soup's a little bit of a different criteria.
[00:31:36] Speaker A: Okay.
[00:31:36] Speaker B: It's chocolate. I'm. I'm a huge. I'm a big chocol sweets kind of person. And, I mean, I'm sure that there are dark chocolate, like, really exquisite chocolate that I've not had that maybe I might not even like, and somebody else might like, and that's fine.
[00:31:51] Speaker A: Or a good white chocolate.
[00:31:52] Speaker B: Yeah, I doubt it, but. Yeah, but there's, like, there's no hill when it comes to soup that I'm like, I'm not gonna cross that line.
[00:31:59] Speaker A: Okay.
[00:31:59] Speaker B: Okay. I. Yeah.
[00:32:01] Speaker C: Soup also, maybe a mixing of different flavor flavors to create one signature dish.
[00:32:09] Speaker B: Even if.
[00:32:09] Speaker C: Even if something on paper, you'd be like, huh, I never even would have thought of that.
[00:32:14] Speaker B: Yeah.
[00:32:14] Speaker C: There might be a little sip and you could convince.
[00:32:16] Speaker A: And that's what the soup strolls.
[00:32:17] Speaker C: Yeah.
[00:32:17] Speaker A: Because last year, there were things on the menu that I was like, I've never heard of this, or what's this ingredient? And things like that. And you're tasting this stuff, and we had that with. With the potato.
[00:32:27] Speaker B: That's what I say about, like, most anything. Because, like, again, Like, I'll have white chocolate and stuff, but I'm not gonna eat white chocolate on its own. Like, I might not like, I don't know, split pea soup on its own, but if you put ham in it or, you know, toss something else in it, the flavor changes automatically. I mean, so I think that's why I'm like, there's no. There might be an ingredient I don't like, and that might be a hill I'm willing to die on, but I don't think I'm gonna be like, I want to try this soup.
[00:32:55] Speaker A: That's why she's a judge, because she will try. 30.
[00:32:57] Speaker B: Yeah. I'm gonna try all 31 of these soup. And did you say there is a chocolate soup?
[00:33:01] Speaker C: I did say there is a chocolate soup.
[00:33:03] Speaker A: Nope. Last.
[00:33:05] Speaker B: It's not white chocolate, is it?
[00:33:06] Speaker C: I guess you're just going to have to find out.
[00:33:09] Speaker A: Menus released.
[00:33:10] Speaker B: Okay.
[00:33:10] Speaker A: On the Downtown Schenectady Improvement Corp Facebook page.
[00:33:14] Speaker B: I'm a little stressed right now.
[00:33:16] Speaker C: We're going to start releasing on downtown schenectady.org and on the Schenectady Suit Stroll Facebook page.
[00:33:21] Speaker B: Okay, great. You'll be seeing me share that a lot.
[00:33:24] Speaker A: Yeah.
[00:33:24] Speaker B: Yes.
[00:33:25] Speaker A: And I think. I think we're going to leave the chocolate to last.
[00:33:30] Speaker B: Well, yeah, it's kind of like a dessert soup. That's kind of a fun sound.
[00:33:33] Speaker A: That's what we have. Chocolate Fest.
We saved the chocolate beer for last.
[00:33:38] Speaker B: At the Chocolate Fest. Yeah, we saved the chocolate beer.
[00:33:41] Speaker A: Chocolate beer.
[00:33:42] Speaker C: Oh, I see.
[00:33:43] Speaker A: Because someone kind of ran out of steam.
[00:33:45] Speaker B: Yeah. And she was like, also not a huge beer fan.
[00:33:49] Speaker A: So that was like my big go to was that hers was the never tasted Oreo truffle with bacon. So we've adjusted our schedules accordingly to make sure that we make all rounds. Yeah.
[00:34:02] Speaker B: And that'll be. We'll obviously be talking more about that as we get as we get through. Closer to that as well.
[00:34:07] Speaker A: We'll probably do a back to back. We'll be recapping soup strong.
[00:34:10] Speaker B: Yeah. Turning around and talking about chocolate.
[00:34:13] Speaker A: Talking about chocolate and then something else.
[00:34:15] Speaker B: It's a good thing we're getting a lot of steps in for these assignments because that's it. Yeah.
[00:34:19] Speaker A: So, yeah, my map may. I may have to zigzag and go from one venue to the other back and forth and get like 20,000 steps in. In between these. Or you just want to go down a straight line.
[00:34:29] Speaker C: Well, you know what, do like Dorothy with the yellow brick road where you start in the center and do A small spiral outward. By the end of the day, you've got your steps in, but you can. You can hit a lot while you've got an empty stomach and then keep going.
[00:34:43] Speaker B: Yeah. I mean, it's. It won't take us as long because.
[00:34:47] Speaker C: Yeah.
[00:34:48] Speaker B: Or judges, we're cutting the line.
[00:34:49] Speaker C: But this is also the great thing. You can go in any order you want. And because everybody. And because you just choose which ones you go to, everyone can just start with whatever sounds best. Pick a place that's easy to park and go from there. Meet up with your friends, and all decide together. There's no rules at Soup's Drill. Well, there's probably rules at Soup Stroll.
[00:35:09] Speaker A: But don't cut the line unless you're a celebrity judge.
[00:35:12] Speaker C: Yeah.
[00:35:12] Speaker A: Rule number one.
[00:35:13] Speaker B: Rule number one, do not get involved in shenanigans.
[00:35:17] Speaker C: Come hungry is. Is really, I think, the only rule, because, my goodness, it's a lot of soup. And you're going to be so, so happy if you leave enough room for it.
[00:35:26] Speaker B: Yeah.
[00:35:27] Speaker A: All right.
[00:35:28] Speaker B: Well, there it is. Stan Chen and Soup. Yep.
[00:35:31] Speaker C: So Saturday, January 25th, 11:00am to 4:00pm which, you know what? If you. If you haven't had enough to eat by 4pm Good news. Most of the restaurants will be prepping for dinner service right after that. So you keep right on going.
[00:35:47] Speaker A: Appetizer.
[00:35:49] Speaker B: Yeah.
[00:35:49] Speaker A: Get right into the meat and potatoes of your day.
[00:35:54] Speaker B: Okay, Stan, we need to wrap this up because you.
[00:35:58] Speaker A: Okay, I'm gonna put the weight on the dishwasher, and we're gonna wrap this up. So again, Maureen, we cannot thank you enough for being you and everything you do for downtown sky and coming on with us two kooks.
And until next time, until the 25th. Soups on.
[00:36:17] Speaker C: Soups on. Thanks for having me.
