Noah Galuten

Yeah.

And then I'll do another version in Seattle, and then I'll be in Texas and doing stuff with local sausages.

So it's kind of a fun way to go.

Oh, that's great.

I'm not in restaurants day to day anymore, so it's nice to get out there and do an event like that again.

It's rough, yeah.

I mean, there's a world where I would do a version of it again, not in the same way that I have in the past.

Just, you know...

Eliza tours, we've got two kids.

To be in a restaurant, you know, 120 hours a week for like six months to get the place open.

Would be tough to wrap my brain around, but I do miss it.

But I'll like, I'll do an event with somebody or a pop up and I'll do it one night and I'll be like, that was great.

I'm glad I'm not doing this tomorrow.

But yeah, but if it's signing books while somebody else cooks the food that I put in the cookbook, that sounds great.

So the trick with that one is, again, this is one of the two zone smoke things.

So when I opened a place in LA called Kofax, which is a coffee shop, we got famous for these burritos that I would make these smoked potato kind of hash for, for vegetarians.

And they would flip out because we'd use the blood-so smoker.

So it tastes kind of meaty and carnal in a way that vegetarians were missing.

And you smoke potatoes and tomatillos.

And so I was like, I want to do that in a taco form for the book.