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The show today is all about a “Gumption – Taking Bubba Gump from Movie to Restaurant” A great book by my guest Scott Barnett, Founding CEO of Bubba Gump Shrimp Company. If you have ever worked in the restaurant business or for that matter eaten in a restaurant this book is a must read.
Written in a cinematic style, this book is about the creation, growth, and sale of the Bubba Gump Shrimp Company. The concept began when Paramount Pictures reached out to see if there was interest in creating a restaurant based on the movie Forrest Gump. It is also the personal story of the author’s growth as a CEO and creator of restaurant concepts. A host of situations are described such as restaurant concept creation, high stakes boardroom confrontations, and escaping corrupt officials in foreign lands. The narrative is partly an unvarnished peak behind the everyday scenes of restaurants, movie studios, and Wall Street. There is also an almost step-by-step recounting of how the Bubba Gump concept and others were created and operated. Lessons can be learned on unorthodox methods used in moving from traditional approaches to untried ways of doing business.
Scott Barnett
About the Author:
Scott Barnett is the founding CEO of the Bubba Gump Shrimp Company restaurants. He has given talks on service, management techniques, leadership, and financial performance metrics. He has actively consulted with a number of restaurant companies worldwide, and he is a recognized expert on transactions, branding, concept development, and overall operations. He lives in Solana Beach, California.
Later in the second half Marty Johnson from Johnson’s Garden Center will joins us. We’ll welcome Marty back from his EPIC bike ride along the Great Rocky Mountains from Canada to the Mexican Border; he just finished a 2750 mile bike race called Ride the Divide in 27 days. Then we’ll tell you all about “MoonLight Madness” at Johnson’s today from Noon until Midnight. 10% off everything, 50% off all plants, 75% off clearance Items and much more. Sale at both locations, more info at www.johnsonsgarden.com
Good Life Guy’s Wine of the Week:
2011 Rombauer Carneros Merlot
This wine is deep red/black with a bright crimson hue. Aromas of ripe blood plums and cherry intertwine with subtle, well-integrated notes of oak. This medium-bodied wine is soft and subtle on the palate with flavors of plums and cherries at the forefront, leading to a lifted, aromatic finish that displays a distinct freshness.
This is a classic example of extremely well made Merlot from a great producer…this is what Merlot should taste like!
Grab a bottle at Jacob Liquor Exchange quick…the 2011 Merlot will soon be gone.
generation pitmaster, Andy started his BBQ journey with the HoDeDo’s BBQ team, to spend time with his dad, George; backing his Uncle, Tom Groneman and Bob Eickhoff in the pits. By 1996, Andy wanted to cook more than the HoDeDo’s could schedule, so Smoke on Wheels was born with his brother in law, Matt Winterscheid. Since then Smoke on Wheels has earned hundreds of BBQ awards, including the Empire State championship, 20 Grand Championships, and 2 ‘Chest to Chest’ Brisket Invitational awards – including 2012. In 2009, Smoke on Wheels closed the season ranked 5th in the nation out of 4700+ teams. For 2010, Andy decided to dip his toe into the BBQ products arena with the launch of his two marinades. Smoke on Wheels BBQ Marinade, and Smoke on Wheels Pork injection and marinade. Both products have helped teams take their competitive BBQ to the next level! Andy has made BBQ a family affair, cooking 20-30 weekends each year in competition, along with his wife, Kim, and two girls Kaylin and Lauren. Both girls enjoy time behind the grill with their dad, and competing on their own in Kid’s Ques. They have both been champions in the 2012 season! Outside of BBQ, Andy is a Solutions Engineer for Sprint, with 14 years in Telecommunications. Currently, specializing in wireless and hosted/cloud computing solutions.
Terra d’Oro wines were first released in 1973 under the Montevina label, the first Amador County winery to produce wine since Prohibition ended. We quickly earned a reputation for crafting robust, full-flavored red wines, Zinfandel and Barbera in particular. Word spread, and a short time later, Amador’s historic wine industry was revived.
2014 Terra d’Oro Chenin Blanc & Viognier
Yvette and Vianney are known for their Mexican and Latin-fusion recipes made with easy-to-find ingredients. Their cocktails–featuring fresh-squeezed juices and homemade mixers–have been so popular that they decided to devote a whole book to them! Latin Twist is the first book to celebrate the signature cocktails of 18 Latin American countries and Spain in one volume. It delves into the history of each country’s liquors, followed by traditional cocktails and original recipes. Try a luscious Passion Fruit Caipirinha from Brazil, Chile’s fruity Borgoña, or Argentina’s national drink, the deceptively simple Fernet con Cola.
Chicken is easy to cook, incredibly versatile, and a wonderful choice for health-conscious home chefs. It’s no surprise, then, that it’s also the most popular food item in the United States by a wide margin. In fact, on the American Diabetes Association website, the number one searched word by online visitors is, you guessed it, chicken.
Linda Gassenheimer is a TV and Radio Personality, Syndicated Journalist, Best-Selling Author, Spokesperson, and Food Consultant. She is the producer and host of the weekly segment, “Food News and Views,” on WLRN 91.2 FM National Public Radio and has made guest appearances on numerous radio and television programs throughout the United States and Canada. Her Miami Herald column, “Dinner in Minutes,” is distributed on the McClatchy-Tribune Wire to over 4 million readers each week. In addition, she writes regularly for “Bottom Line Newsletter” and has written for Women’s Health, Fitness Magazine, Food and Wine, Prevention, and Cooking Light. She also appears on the Television Food Network and has been a guest on other national and international television shows including “Good Morning America,: “Cookin’ U.S.A.,” and “Canada AM.” Learn more about Linda at 
Wheat State Distilling is a Kansas artisan distillery producing premium spirits including vodka, gin, whiskey, bourbon and rum. Our Wheat Vodka is for sale now at the distillery and at Kansas liquor stores with our Gin and White Rum for sale later this spring. We currently are aging our Wheat Whiskey, Bourbon Whiskey and Spiced Rum.
David is a Wichita native and self-professed nerd. Following a family tradition in agriculture, he received his bachelor’s degree in Grain Science and Milling from Kansas State University and is working on his Masters in Agribusiness from KSU as well. Wheat State Distilling is a family owned and operated business.
88% Cabernet, 12% Merlot aged in French oak. This wine is a blend of select hillside vineyards in Sonoma, Mendocino, Lake Counties and Olive Hill Estate Vineyard. Years of working with these vineyards provides the advantage of selecting only the best low-yield vineyard blocks to produce this rich concentrated Cabernet. Complex and full, rich aromas of plum, cassis and black cherry are accompanied by a bouquet of the finest French oak, cedar, cola, anise, vanilla, and nutmeg. On the palate, our Silver Label is a big rich Cabernet with luscious flavors of dried berry and cherry, ample tannin, and a long finish. ABV14.3%