Join us in this enlightening episode as Chef Chuck Hayworth recounts his incredible journey from being a seasoned chef to a private chef focused on health and wellness after his battle with a rare stomach cancer. After his diagnosis, Chef Chuck had to relearn how to taste food and wine, leading him to explore the anti-inflammatory properties of various wines and how they can complement a healthy diet. He discusses his passion for creating meals that not only taste great but also promote longevity and well-being, making a significant impact on his clients' lives.
Throughout the episode, Chef Chuck shares valuable tips on how to improve your diet and the importance of enjoying meals mindfully. He also delves into the vibrant wine scene of North Carolina's Yadkin Valley, offering insights into local varietals and how to pair them beautifully with seasonal ingredients. Whether you're a food enthusiast or someone seeking to adopt a healthier lifestyle, this episode is packed with inspiration, practical advice, and the beauty of culinary arts.
00:00
Hey, it's me, Teddy Swims.
00:09
Grab your old friends.
00:13
Grab flavor for everyone in your group.
00:16
Grab music, laughter, and moments you'll never forget.
00:19
You'll never regret it.
00:28
Please drink responsibly.
00:29
White Claw, Seltzer Works, Chicago, Illinois.
00:36
You just got added to a meeting.
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About coordinating another meeting.
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To prepare for the pre-meeting.
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Ahead of the follow-up meeting.
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Which will, of course, require a recap meeting.
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And then another meeting.
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Hit your booking point?
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And enter airplane mode.
01:00
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Welcome, welcome to the Best 5-Minute Wine Podcast with Forrest Galley.
02:26
This guy has been in kitchens for 35 years, but it took a rare stomach cancer diagnosis to turn him into a true food and wine guy.
02:36
From relearning the basics of taste to building a private chef practice around health, wellness, and pairing,
02:42
this guy's got a story worth sitting down and pouring a good glass of wine to listen to.
02:47
Hi there, it's Chef Chuck Hayworth, the thankfully local private chef and the resort chef,
02:52
right here in North Carolina on my front porch discussing some of my favorite wines today.
02:57
Let's get a little bit of your background in, you know, you had a real life-changing event.
03:03
So 26 years ago, I was diagnosed with a rare stomach cancer and it changed my life completely.
03:09
It changed how I had to learn to taste food and, of course, taste wine and other beverages.
03:15
It completely reinvented my sense of taste and the way that I taste food and pair wines with it.
03:22
So that happened 26 years ago.
03:25
I've been a private chef that long.
03:27
I was asked to be a private chef by some cancer patients and caregivers that were in a therapy group with me,
03:33
and I've been at it ever since.
03:35
So I love what I do, and I do what I love every day, pairing wines with foods for special events for my clients.
03:42
How receptive are people?
03:45
Myself, I've been healthy.
03:47
Thank goodness my parents were health nuts way back in the day,
03:50
and so I've been drinking, you know, smoothies for breakfast, protein smoothies that are popular now.
03:56
I've been doing it my whole life.
03:58
So when I figure out when I don't feel right or something, I adjust my diet.
04:02
How receptive are people to you approaching them and saying, well, I just want to, you know, I want to take a pill?
04:08
Yes, most definitely.
04:10
I mean, there's really two types of clients.
04:13
There's, number one, the type of client that comes to me because they have been medically ordered to alter their diet
04:19
and they really have no idea where to start.
04:21
And then there's another type of client that is the longevity client, that is the wellness client like you,
04:27
that's been eating healthy their entire lives, that's interested in learning different types of cooking techniques
04:32
and tactics that can keep their health and wellness plan going well into their senior years.
04:39
Before your diagnosis, you weren't a chef, correct?
04:42
Oh, I actually was a chef.
04:43
I've been working in kitchens now for the last 35 years,
04:46
but I actually changed dramatically my career when I was diagnosed with a rare stomach cancer 26 years ago.
04:55
It really is where I can pinpoint the changes that came and especially my love for pairing food and wine together.
05:03
That really came with having to learn to taste food all over again.
05:08
And in doing that, taste food and beverage all over again.
05:12
Now, when you say taste food, for me, I'm bland.
05:15
I like a plain hamburger, meat, cheese and bun.
05:17
I don't like any condiments on anything.
05:19
Actually, a TV dinner once in a while is right up my alley.
05:24
So I don't have a refined palate.
05:27
When you say taste food, what do you mean learn to?
05:31
Well, all the way down to the basic taste, sweet, salty, bitter and umami.
05:36
I had to learn what my body could tolerate.
05:40
What could I taste and what couldn't I taste?
05:43
What foods did I need to eliminate from a typical diet of a private chef or a chef at that time working in food service?
05:50
And what types of foods did I not want to eliminate?
05:54
In other words, what types of foods could I add to my diet that I wasn't already using?
05:59
And one of the main things that I did was I learned about the anti-inflammatory aspects of drinking certain types of varietals of wine.
06:09
And I also learned about the effects, the long-term effects of having a glass of wine and actually slowly eating your meals as opposed to scarfing down a meal and starting all over again with that type of quick service and fast food lifestyle.
06:28
Yeah, and one of the things that I teach my clients as a private chef is that we have to learn to sit down and dine.
06:33
And we have to learn that we don't need to overeat.
06:37
We don't need to overconsume our food.
06:39
So one thing that I always have for my clients is healthier snacks laying around.
06:44
So you mentioned pre-show about juicing and smoothies.
06:49
We certainly have a lot of those.
06:51
We have a lot of different almond bites and different date and almond bites and things that are sweetened naturally that don't necessarily cause the inflammatory response but also give the brain that dopamine response that it needs when you're going and you're trying something like a snack or a chip or something that you grab for convenience purposes.
07:11
So we really work from the ground up with our clients with all of their meals and especially in their food and wine pairings as well.
07:19
You've got the website realmedicalmeals.com providing a holistic approach to medical nutrition while offering high-quality organic meals tailored to chronic illness management.
07:31
Tell me more about that.
07:33
Well, you know what's great about that is I'm about to come out with several different books that are related to that material.
07:40
So even if you can't afford my services, we'll be putting out the C5 cookbook, which is the longevity cuisine cookbook.
07:47
That might be a good option for you.
07:49
And we're also putting out a hidden vegetable cookbook, which is the hidden nutrition aspects of adding vegetables back to typical American and Western diet dishes.
07:59
So I think those are two really interesting books I'll have to send you copies of.
08:03
A lot of the influence in my writing and in my recipes has come from clients over the years that have said the same thing that, hey, listen, you know, things are going great.
08:12
You know, we're really doing well with the treatment and the therapies and the nutritional therapies that you provide, chef.
08:18
So what I would love to do is I'd love to continue this.
08:21
So what I've wound up doing is handing them a packet of recipes.
08:24
Well, instead of handing my clients packets of recipes now, I'm going to actually publish these books for the masses to be able to read and learn about learn more about longevity cuisine, learn more about hidden vegetable cuisine, learn more about gut health and other aspects of of food within our society.
08:41
You know, pasture raised and wild caught and in some cases farm raised items in our food supply that are actually anti inflammatory and assist you in your overall gut health and your overall cardiovascular health and overall wellness plans.
08:57
What's your go to when you're cooking something and you want to go healthy?
09:01
What is your go to ingredient?
09:03
Typically, typically I like to whip up a quick a quick nice salad, which is a French style salad.
09:09
It's a it's a it's a boiled egg.
09:11
It's a little bit of tuna, some green beans.
09:15
That's a very simple champagne vinaigrette or go to vinaigrette.
09:19
I mean, in fact, that's my quick go to lunch.
09:21
Anti inflammatory, antimicrobial, just really something special to provide a variety of different aspects to your diet.
09:30
Something very quick that you can whip up quickly.
09:32
And sometimes I'll alternate and use some roasted red peppers or sun dried tomatoes or oven dried tomatoes, depending on the season, whatever vegetables are in season.
09:41
That's really my go to.
09:42
I love making a nice nice style salad, some hard boiled egg in there every once in a while.
09:48
Similar to a Cobb salad, just kicked up a little bit more.
09:51
But sometimes I'll add a little avocado to it as well.
09:55
It's it's filling, heavy in protein, you know, and and of course, polythene, all rich olive oil.
10:02
I use a raw pressed olive oil.
10:04
I live here in North Carolina, so I buy my olive oil from a few states over in to our south from Georgia.
10:10
So I use fresh pressed olive oil, cold pressed from the state of Georgia.
10:15
And I love that salad.
10:17
It's just a simple go to.
10:19
What do you what's your reaction when you run across people who are feeding their kids on crustables?
10:25
Oh, that just that's one of those situations that I really start thinking I have a lot to work.
10:32
I have a lot to work on.
10:34
When people are when people are reaching for two pieces of bread that have just had cut, you know, crust cut off of them and some jam.
10:41
But when you read the ingredients, there's a thousand preservatives in those things.
10:44
And they're found in the freezer section of your of your grocery stores.
10:48
What I like to work with with with kids is I like to find out what they what they love to eat.
10:53
And then we mix vegetables and fruits into it.
10:55
So if I'm going to make an uncrustable, then I'm going to use seasonal fruit.
10:59
For example, strawberries have just come into season here in North Carolina.
11:03
So if I'm making an uncrustable for one of my clients, I'm using a gut healthy sourdough bread.
11:09
And then I'll cut the crust off and I'll make a similar press like you would an empanada or any other type of sealed dough type type of dish.
11:17
And then add whatever butter their parents love for them to have, whether it's pistachio.
11:23
In some cases, pecans here in the Carolinas are really hot.
11:26
We use those a lot with a lot of different in place of peanuts.
11:30
And in some cases in other areas of the country, people just love to have that kind of PB&J kind of nostalgia.
11:37
So I make that for their kids, but there's lots of different things that I mix fruits and vegetables into.
11:42
So I'll use like a raspberry or blueberry chia as we start moving into the summertime and chia seeds so that the kids get some additional dietary fiber and omega threes.
11:53
Just simple changes that I make to dishes like that using gut healthy ingredients that are that are a little bit more on the healthier side.
12:02
But the kids don't really necessarily notice that we've mixed things into that like that.
12:06
And the parents are very pleased with the with the aspects of, well, this isn't just one of those uncrustables from the grocery store that has a thousand preservatives in it, but rather something that's healthier for the child that they can enjoy and really eat on a regular basis as a snack, a healthier snack.
12:25
Because we realize that the only healing, the only anti-inflammatory healing that the body needs comes from whole foods, nutrition.
12:32
And the more that we have that, the better that our society is, the healthier that our society is.
12:37
And we can get back to really working on the child's overall health and the youth's overall health and their parents, too.
12:45
And grandparents, in some cases, you know, I've helped whole families.
12:48
When when someone's been given a diagnosis like diabetes, it's not the end.
12:53
It's the beginning of a health care journey.
12:55
And part of beginning a journey like that as a professional medical chef and medical meal chef that had that lived resilience within me as a cancer survivor, in my case, I'm able to kind of apply these these aspects of just trying to normalize this food and not make it taste so bland or unhealthy or you make it taste like regular food.
13:17
And the whole family is willing to journey with you in this environment that I that I work in.
13:24
So I usually take the whole family along when we go into a medical meals journey together.
13:31
Hey, it's me, Teddy Swims.
13:38
Grab your old friends.
13:40
Grab a white glove.
13:42
Grab flavor for everyone in your group.
13:44
Grab music, laughter and moments.
13:46
You'll never forget.
13:48
You'll never regret it.
13:53
Grab life by the glove.
13:56
Please drink responsibly.
13:57
White Claw Seltzer Works, Chicago, Illinois.
13:59
Insurance may all seem the same on the surface, but having insurance isn't the same as having State Farm.
14:05
It's like getting a granola bar with a candle in it.
14:07
When you wanted a three layer birthday cake, you wouldn't settle for just any dessert on your birthday.
14:12
So don't settle for just any insurance.
14:14
When it comes to getting the help you need, State Farm is the real deal.
14:18
Like a good neighbor, State Farm is there.
14:22
That's the way to do it, to help out with sustainability down the road.
14:27
And, you know, I mean, there's generations that really, they may be showing pre-diabetic choices at this point in time.
14:34
They may have been diagnosed to one degree or another with pre-diabetes or in some cases autoimmune disease and other types of intestinal, gastrointestinal types of issues at a very young age.
14:45
In fact, you know, my clients are getting younger and younger, not older and older.
14:50
It's really points to the food supply in our society and to the convenience factor that surrounds them in schools and daycares and in various religious organizations, wherever they're spending their time, sports and athletic clubs.
15:05
They all have this convenience factor of food and people just take it in thinking that they're eating healthy food, but they're not.
15:13
They're eating processed food and a lot of sugar, a lot of added sodium, a lot of added preservatives to the food themselves, what they call food anyways.
15:21
You know, my whole career for the last 26 years has been combating those aspects of what our society supposedly calls food.
15:29
I still have my comfort foods that I go to every once in a while.
15:33
I think everybody does.
15:34
Everybody has a cheat sheet, but we shouldn't be eating like that all the time.
15:38
We program them in for clients.
15:40
I program in at least four cheat days a month for my clients when we're doing a 30 day plan together or 60 or 90 day plan.
15:47
I mean, at least 12 days, at least of, hey, eat what you want on these days.
15:53
Let's make sure we focus on inflammation.
15:55
Make sure that we focus on on the after effects of, you know, like I get clients, they want to eat out.
16:00
They want to go out to their favorite restaurants.
16:02
And I say, you know, be mindful of what's on the menu.
16:04
Be mindful of the ingredients that you're sensitive to.
16:07
Ask the appropriate questions of the service staff.
16:10
And, you know, in the case of beverages, it's the same type of thing.
16:13
I'm seeing a shift in the beverage industry like I've never seen in my career where we've got entire generations of grown adults that are not touching any type of alcoholic beverage.
16:24
So, you know, in the old days, the restaurant business used to be able to make a lot of money off the bar.
16:29
That's where you're that's where you were making a significant profit from wine and beer sales and out and liquor sales.
16:34
But there's entire generations of Americans now that are completely avoiding that aspect in their life.
16:39
So we have to kind of make up with, you know, different mocktails and craft types of kombucha and fermented beverages and things like that that are not fully fermented, like, say, a liquor drink or wine or beer would be.
16:51
So it's really been a challenge these last, say, five to six years post covid to kind of get into the aspects of what are the general American public looking for in search of food and beverage.
17:03
You've got the tasting menu, the resort chef, clean mountain cuisine.
17:08
OK, ladies and gentlemen, get ready, buckle in, because this is some hardcore stuff here.
17:13
I don't even recognize half of the items on your menu.
17:16
Go ahead and tell me about that.
17:17
Well, we're very, very excited to be pairing seasonal ingredients.
17:21
The resort chef is based in Boone, North Carolina, which for those of you that have never traveled to North Carolina, that's kind of the region that is right at the western tip of the Piedmont of North Carolina or the beginning of the Appalachian Mountain chains and the Blue Ridge Mountain chains here in North Carolina.
17:39
We're hundreds of years into the cuisine up here.
17:43
A lot of the cuisine that I designed this menu around is found locally here in our region.
17:48
And I talk with my clients a lot about diversification in their diets with seasonal ingredients.
17:55
And so we've kind of taken this with not only seasonal ingredients, but we're also taking the seasonal ingredients and pairing wines from our region.
18:06
The region is called the Yadkin Valley region of North Carolina.
18:10
And every type of grape you can imagine that grows domestically in the United States is grown in this region of North Carolina.
18:18
We're very, very proud of it.
18:19
The Appalachians been established now for almost, I'd say, somewhere in the neighborhood of at least almost three decades.
18:26
We are very, very excited to be premiering some of this year's incredible wines from several of the top vineyards in this area that are native to North Carolina.
18:36
And my location in Boone, North Carolina, the vineyards that I've chosen are actually less than 60 to 75 miles from my location in North Carolina, which I think is the ultimate farm to table experience.
18:50
You've got your courses, you've got asparagus, lemon, seared trout, spring chicken, ancient grains, goat cheese, lemon olive oil cake for dessert.
19:00
And then you've got wines paired with them from Chardonnay to Sauvignon Blanc to Linville dry whites.
19:06
Have you ever actually changed how you finished a dish because of the pairing that went back with wine?
19:14
This particular tasting menu that you're referring to is my spring tasting menu, and it's running through.
19:20
We're going to we're going to take it through at least the second week of June at this point, since it's been a little bit cooler on the East Coast.
19:27
It took me about about a year to really develop the flavors for these menus.
19:32
And by the way, we switch over to the summer menu the second or third week in June, depending on the weather.
19:37
And and we have an entirely different menu.
19:39
I have to send it to you.
19:40
We have an entirely different tasting menu for that particular set, of course, is for the summertime, which has all the heirloom tomatoes and more mountain berries and a tremendous amount of ingredients from farms around North Carolina.
19:53
We have such a diverse state that it's really fantastic.
19:56
But it took me it took me several weeks to kind of pull everything together.
20:00
I tasted probably a dozen or more different Chardonnays from around North Carolina.
20:06
I tasted about five or six Sauvignon Blancs from different parts of North Carolina, different areas.
20:12
And I fell back on and, of course, reds as well.
20:16
And as we start moving into the 250th anniversary of our country, we have a very special menu for that that we're going to be putting out right about fourth of July range.
20:26
Just the first week of July, we'll be putting that menu out.
20:29
And that will feature also a whole bunch of reds as well.
20:33
We're going to do about seven, seven or eight courses.
20:36
Every course comes with a pairing, a wine pairing from less than 75 to 100 miles from our location in Boone, North Carolina.
20:44
The wines that I have listed currently on the website and with this tasting menu we've been using now for the last four to six weeks.
20:52
I started actually really early because it got very warm very quickly here.
20:56
So I started in late February, early March, started the spring menu and was able to secure a lot of the spring ingredients that early from the farmer's markets.
21:04
I've never been more pleased.
21:05
I mean, this is one of the ones that it's taken me forever to get out there and really get it pared down to having those four senses of taste.
21:15
Sweet, sour, bitter and umami all mixed in along with the wines as well.
21:22
So you'll be able to taste all different aspects of flavors that this state, North Carolina, has to offer my home state.
21:29
You cooked everything from beef vindaloo to mahi mahi.
21:33
Is there a dish where you just kind of like challenge the wine to keep up with it?
21:37
Yeah, I mean, that's a great that's that's a great question.
21:40
You know, I have been trying to find the appropriate wine that is on the lighter side to go with a really long.
21:52
I'm talking about like probably five, six, seven hour stewed short rib.
21:57
And I think I finally found it.
21:59
It's actually I get a ton of requests from my clients to find a lighter wine to go with a short rib during the wintertime in particular.
22:09
What has recently been coming to shelves around the continental United States is orange wine.
22:15
And orange wine is slightly less aged than it's aged longer than, say, your standard white wines, but not aged as long as a red wine.
22:26
So you can take a grape like a Pinot Noir or any number of different red wines and the crushes happened and you let it age a little bit, a little bit shorter time period than you would have read, say, six months to a year, maybe.
22:42
And it creates this beautiful, almost a little less than rosé like color, a little less than rosé like characteristics.
22:51
But when the grapes are grown in the right region, you can really taste that spice on the back of your palate.
22:58
And that's what I was going for, was trying to find that orange wine that would pair well with that short rib.
23:04
And I found it. I found it at Hanover Park, of all places in North Carolina.
23:09
It's a small producer in North Carolina that produces French varietals here in the Yadkin Valley.
23:17
And man, oh man, oh man, I can't wait to pour this for for your listeners, for your viewers.
23:23
I can't wait to pour this vintage for them. They're going to really enjoy it.
23:26
They're one of the first producers of orange wine in North Carolina.
23:30
And it's fantastic.
23:32
What's your pushback when you say that you've seen these people not drinking alcohol in general and specifically not drinking wine for whatever reason they are?
23:43
What's your pushback in saying, hey, hold on a second here.
23:45
You don't need to completely knock wine off of your list.
23:48
Yeah, I mean, the first and the first way I try to approach it is I'll always ask the client, you know, what's your reasoning behind this?
23:56
And sometimes they won't open up about it.
23:59
They'll say, hey, this is personal. And I'll say, OK, that's fine.
24:02
Why don't we switch over to some type of some type of non-alcoholic option?
24:09
And that's where I start getting into mocktails and and other types of fermented beverages such as kombucha and others that, you know, are fermented similar to wine, but are not wine.
24:20
But they they have a lot of the same characteristics, same flavor aspects.
24:25
So that's one option. But most of the time, when I push back a little bit more, they will tell me they've had a bad experience with wine.
24:34
Maybe they've had the wrong type of pairing in a restaurant.
24:38
Maybe they have never experienced multiple courses with wines, which is what I offer at the resort chef dot com.
24:45
You can see more of that. And and so then we get into details of what what was the wine that you had?
24:52
What can you recall about your experience with wine that soured your experience and you don't ever want to have wine again or you don't want to have wine again?
25:01
So getting down to why that individual doesn't want to.
25:04
Sometimes people are misled and they think that all alcohol is bad for them.
25:08
We know about the studies that show that red wine and your cardiovascular system is phenomenal.
25:15
Resveratrol in the grapes actually helps your cardiovascular system when consumed in limited quantities.
25:22
But, hey, I don't know anybody that's going to drink a tremendous amount of wine, especially at my tasting events.
25:28
We do small pourings at my tasting events, four ounces or less, depending when we get down to the dessert course and we start pouring ports and and various dessert wines.
25:37
It's even a smaller ounce, like a two and a half ounce pour.
25:40
What I want people to be able to experience with our food and wine tastings is really how the wine accents and helps accent the food.
25:49
That's the whole point of a sommelier in a restaurant.
25:51
But it's also how people can really, who especially have been kind of resistant to trying wines with their food, can really get the full picture.
26:01
When you're tasting the food with the wine pairing, you get the full picture of why we pair the wine that we do with the food that we did.
26:09
Has there come a time when a dinner guest got a wine pairing with the food so wrong and you said, hey, time out here, buddy?
26:19
You're not doing it right.
26:21
Well, without sharing too much about the client, since I'm in the South and I'm based in the South, I do get a lot of clients that they want nothing but sweet wines with their dinners.
26:33
They're not willing to try anything, even a Chambourcin or something on the lighter side, like a Pinot Noir or even a dry Oaky Chardonnay, let alone a Sauvignon Blanc that has all those tropical characteristics, but is also dry in characteristic most of the time, depending on what region you're in.
26:50
So we get the aspect where I've been really challenged going, OK, all right, we can try several different sweet wines, but how open would you be to trying something like a Chardonnay with a piece of fish that's been neatly seared?
27:08
Or maybe how open would you be with this steak, this filet mignon to trying something like a Chambourcin or a lighter Pinot Noir that would pair really well with the pepperiness in the in the steak?
27:22
And there's been pushback on that. And so that's been a real challenge is trying to get people out of their comfort zone and into the aspect of the food and beverage pairing.
27:34
That is something that we in the industry and 30 years in the industry have been trying to do, which is to get people to turn back to the beverage of choice and away from their comfort zone and kind of go along with what the sommelier and the chef have paired on the menu, especially tasting menus.
27:54
There's a real challenge with that because they're wanting to swap out different wines and do different things. And I just say, OK, listen, this is a fixed menu, prefixed menu, and this is a prefixed wine menu.
28:04
And I assure you that these have been paired well and that if you're if you're willing to expand your palate a little bit, we're willing to show this.
28:12
But here in North Carolina, especially in the eastern part of North Carolina, the closer I get to the coast, more people are accustomed to sweeter wines.
28:20
You know, the muscadine varieties and Moscato varieties and things like that. And so there are aspects that we can we can use a blueberry or strawberry wine for in a dessert course, a cheese pairing, for example, other things like that.
28:36
Thus far, we've had great success this spring and in kind of transitioning, especially when people know they're getting the full tasting experience from the farm to table experience here in North Carolina.
28:48
Where's all this energy coming from, Chuck?
28:51
Well, my friend, I'm well caffeinated. Yeah, I'm well caffeinated, but it is really my passion.
28:59
Yeah, I feel it. It's really it's really my passion to share my joy for food and beverage.
29:05
My joy is is sharing the the medical meal aspects with with people who need that assistance, the longevity aspects of cuisine.
29:15
It's true what they say here in the South. You are what you eat and you are what you eat.
29:20
What we take into our bodies has a direct effect on our overall health and wellness.
29:24
And and that includes beverage pairings in the form of wine.
29:29
That's why I try to stay away from Froot Loops and turkey. If you are what you eat.
29:34
Yeah. Yeah. I mean, it's like we have a lot of fun with with different aspects like that as well.
29:40
When people are looking for that type of flavor, especially this time of the year where we have the berries starting to come out,
29:45
we really surprise them with different aspects of that we have access to.
29:51
North Carolina, where I am, is a very diverse state when it comes to cuisine.
29:55
And when it comes to what grows and what's in season and what's in the fields and what's available at the farmers markets,
30:01
we also have diversity when it comes to that spring, summer, winter or fall.
30:05
There's always something in the farmers market that we can play with that plays with the emotions of the Froot Loop beaters, you know, so to speak.
30:13
OK, your last meal. It's your last meal on earth. And you got your wine and you got it.
30:20
And no judgment. It doesn't have to be healthy per se. What are you going for?
30:23
You know what? I'm going to pull I'm going to pull a margarita pizza out of a pizza oven.
30:29
And I'm going to slice it up for for my family members and my favorite people on this earth.
30:34
As we watch that comet come in, we're going to slice down on that pizza and we're going to chomp down on probably a really nice.
30:41
And I know I've been talking about North Carolina varietals, but I'm going to open up my nicest bottle of French wine that I have in my collection.
30:48
We're going to pop it up and pass around glasses. And just here's to humanity.
30:54
This is our last meal together. This is the last meal we'll ever have. So let's enjoy it as the as the world comes to an end, so to speak.
31:07
You got a we've got a bunch of Web sites.
31:10
And so I'll give you 30 seconds to hit the Web sites and your books and all of the things that you're all about.
31:16
So I'll shut up and let her rip.
31:18
The chef's recovery is on Amazon, so you can check out the book that I wrote in 2014 called The Chef's Recovery.
31:23
That's my that's my cancer journey. My other site is thankfully local private chefs dot com.
31:29
Thankfully, local private chefs dot com. The resort chef dot com.
31:32
If you're interested and you come into North Carolina for the summer, the resort chef dot com is going to have all our great aspects that were discussed here in the show.
31:38
All our wine pairings are up there for the spring menu and also the 250th anniversary of our country.
31:43
That's going to be awesome. And finally, real medical meals dot com serving nationwide real medical meals dot com.
31:49
Longevity cuisine and or medical cuisine, whichever your needs might be.
31:53
Real medical meals dot com. And you can contact me directly for any of those sites.
31:59
I'm Chef Chuck Hayworth, soon to be Dr. Chef Chuck Hayworth.
32:02
I'm working on a Ph.D. and I would love to hear from you and love to hear that you listen to the show today and you reached out.
32:09
So thankfully, local private chefs dot com, real medical meals dot com.
32:13
And of course, never forget the resort chef dot com. If you're visiting North Carolina, we'd love to have you.
32:18
Oh, awesome. Thank you so much.
32:40
Hey, it's me, Teddy Swims. You hear that? That's life.
32:48
So go grab it. Grab your old friends. Grab new friends. Grab a white. Grab flavor for everyone in your group.
32:56
Grab music, laughter and moments you'll never forget. You'll never regret it.
33:02
Oh, hey, man. Have new friends. Grab old friends. Grab life by the glow.
33:07
White Claw. Please drink responsibly. White Claw, Seltzer Works, Chicago, Illinois.
33:14
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