Father, chef, restaurateur and Beachside Brawl West Coast Captain Brian Malarkey talks about his many titles and how his cowboy upbringing influenced his style of cooking.
Father, chef, restaurateur and Beachside Brawl West Coast Captain Brian Malarkey talks about his many titles and how his cowboy upbringing influenced his style of cooking. He shares early memories of wrangling, befriending and serving cattle for supper as a child on a hundred acre ranch. Brian reveals the unique way he rebelled and how growing up everything from TV dinners to fine dining shaped his cooking style. He reflects on the moment his father put his future into perspective, steering him away from acting and towards his culinary passion. Then, Brian pinpoints the experience that led him to view cooking as an art form and what makes his fifteen San Diego concepts each wildly different. He describes his entrepreneurial spirit, plans to open his newest and first eatery in Oregon with his brother, and the influence location has on his menus. Brian shares the sound of a successful restaurant and how he’s elevated his craft. He parallels his roles of father, Captain and entrepreneur, and reveals the thing no one warns new parents about. Brian takes fans inside his series, Beachside Brawl, and compares east and west coast cooking. Then he dishes on Guy’s Grocery Games, from favorite off-camera moments to on-screen bloopers, and why the host nicknamed him “Shenanigans.” Finally, Brian opens up about his charitable olive oil line and reveals what’s on the menu for his perfect food day.
Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/brian-malarkey-on-chef-shenanigans-entrepreneurial-endeavors
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork
Follow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesire
Check Out Brian Malarkey’s Website: https://www.brianmalarkey.com/
Check Out Brian’s Olive Oil Website: https://chefslife.com/
Follow Brian Malarkey on Twitter: https://twitter.com/BrianMalarkey
Follow Brian Malarkey on TikTok: https://www.tiktok.com/@chefslife.co
Follow Brian Malarkey on Instagram: https://www.instagram.com/brianmalarkey/
Learn More About Beachside Brawl:
https://www.foodnetwork.com/shows/beachside-brawl
Learn More about Guy’s Grocery Games: https://www.foodnetwork.com/shows/guys-grocery-games
Jaymee Sire:
Hello, hello, and welcome to Food Network Obsessed. This is the podcast where we dish on all things food with your favorite chefs, food influencers, and food network stars. I'm your host, Jamie Sere, and today we have a cereal restaurateur and West Coast chef talking about his cowboy upbringing and best lessons learned. He is a chef, entrepreneur, judge on Triple G and captain of the West Coast on this season of Beachside Brawl. It's Brian Malarkey. Brian, welcome to the podcast. Your Instagram bio says, chef, father, cowboy, and captain. So we thought it might be fun to kind of dive into each of these roles with you. Sound good?
Brian Malarkey:
Oh, I love it.
Jaymee Sire:
I love it too. All right, so let's start off with Cowboy. You grew up on a ranch in Oregon. How did growing up close to nature animals and the coast really shape your perspective of food and cooking from an early age?
Brian Malarkey:
I grew up on a little ranch in central Oregon, bend, Oregon, Redmond, Oregon. Yeah. A hundred acres raised by my single mom. And I think that really defines me as a chef as I am today. You know, we raised our own cattle for the protein, for the beef. We, I rode horses before and after school. We had hunting rifles. It was the real deal, you know, it was a lot of fun. My brother and I had to change irrigation pipes and men fences,
Jaymee Sire:
Yeah, I mean, I'm a, I'm a Montana girl, also grew up on a cattle ranch. So you are, you are eliciting a lot of childhood memories for me as well. I mean, you, you mentioned, you know, like some of the, the, the oysters and, and the salmon. What kinds of things do you think that kids growing up in, in Oregon or the Pacific Northwest get to experience that maybe other kids in other parts of the country don't?
Brian Malarkey:
You know, when you, when you grow up in the country, and I, you know, I think everything's changing as we have social media and stuff like that, the being connected to the land and, and your people and stuff. My best friend lived like two miles away. Mm-hmm.
Jaymee Sire:
I'm in New York, but I, I lived in San Diego for a little while as well, so,
Brian Malarkey:
And yeah, you know, the, the, a little bit of silence is great for everyone.
Jaymee Sire:
What do you have, like specific memories, like growing up, like, you know, shucking your first oyster or cracking your first crab leg that kind of have stuck with you and maybe inspired, you know, your, your career later on?
Brian Malarkey:
This is a, this is gonna be a little rough here, but Okay.
Jaymee Sire:
As a, as
Brian Malarkey:
A young, as a young child, we, my mom was dating a cowboy. Okay. John mc. John McFarland. Okay. I mean, just the perfect cowboy name
Jaymee Sire:
Gentleman had a, sounds like it. Cowboy
Brian Malarkey:
Hat on. He drank red wine out of the jug, bottle
Jaymee Sire:
Brian Malarkey:
So that really kind of changed my perspective. And when I realized what happened to Al as I grew up and as I realized, we raised a cow every, every year, every summer for the same exact reason. My rebellious nature was I would actually go into the freezer and steal, like the t-bone chop, right? Like, I knew the ones they wanted the most. And I'd goed my friend Bill Sen's, two, two miles away. I'd ride my little bike over there, and we had thaw that out, and I would cook it for him and my friends. And that was us. Like, you know,
Jaymee Sire:
For Billy,
Brian Malarkey:
Yes. Given, given the big old finger to the establishment, meaning my mom and, you know, the whole system. And it really kind of inspired me and got me cooking,
Jaymee Sire:
Poor, pouring one out for Al, you know? Yeah, it was,
Brian Malarkey:
It was definitely pouring al some Kool-aid for Al, you know,
Jaymee Sire:
Brian Malarkey:
I had a very different reflection on cooking. My mom, you know, she laughs and says, I, I, I throw her under the bus literally every time I say this. But she was outside tending to the horses and the cattle and, and taking care of that. And I was, I was learning how to cook when I was, you know, six, seven years old out on the ranch. And then I'd go visit my father, and he was into big meat cooking, always a roast going on, and there'd be like a can of green beans in, in on the stove. And I think he just did that. So he, he thought that he had something healthy going on
Jaymee Sire:
And everything in between. So when you decided to pursue a more formal education at Lake Cordon Blue, how did your close circle, how did your family react? Well,
Brian Malarkey:
It all started when I kind of was down. I was a theater arts major. Santa Barbara City College. That's where all the smart kids go,
Jaymee Sire:
Yeah. So we, we are now just in case for anybody falling along, we're now into the chef portion of your four pillars in your, in your bio.
Brian Malarkey:
We did cowboy, epic cowboy. I didn't, I did not touch on the base that I was Oregon State High School Rodeo Champion, three years in a row.
Jaymee Sire:
Oh, okay. What was your what event?
Brian Malarkey:
Well, because you're from Montana and there's that little TV show called Yellowstone. Yes, yes. Right.
Jaymee Sire:
That has, I've heard of it.
Brian Malarkey:
Little popular right now. Well, the thought is, in Yellowstone, they have cutting horses and raining horses. Mm-hmm.
Jaymee Sire:
So you're those horses,
Brian Malarkey:
Those horses that slide and they groove and they're really fancy and stuff like that. That's what I grew up riding. So that's what I was state champion high school rodeo in.
Jaymee Sire:
And do you still ride now?
Brian Malarkey:
I am still a very good rider. We still have the ranch in Oregon. I actually just bought the neighboring property to it. So the P Barbie, the Hawkeye Ranch is in full effect up there. My kids are learning to ride and rope, and it's really fun up there.
Jaymee Sire:
Oh, that's so cool. How often do you guys get up there?
Brian Malarkey:
A lot now. Very exciting news. We will be opening a restaurant up there this fall. Ooh. I'm going home. Right. Right now, all of the restaurants I have are in San Diego. There's Urban Wood, urban Sea, there's Anime Urban Ranch, and we have Lake Cock, our French restaurant under construction right now in La Jolla. Mm. But my, my brother and I just signed a lease on our place up in Oregon. I'm so excited to go back to my hometown and show 'em what we do. The restaurant will be called Hawkeye and the Huckleberry Lounge.
Jaymee Sire:
Oh my gosh. I love that. Yeah, I love that.
Brian Malarkey:
So we're gonna have, we have live music, and we're gonna raise our own beef out on the ranch. My little, my little trick here is we're gonna actually fatten our beef up on hemp. There's so much hemp product up there. Yeah. That's been over harvested that you are going to mix it with the alfalfa hay and hemp. So I'm gonna have some happy cows at the end.
Jaymee Sire:
Brian Malarkey:
Probably nothing probably. I'm, I'm just saying it's, it's marketing to the best. All right.
Jaymee Sire:
I mean, you, you're, you're pioneer. Is this, wait, so is this gonna be in, in Portland, or is it gonna be Oregon. Okay. Bend, Oregon in Ben. All right. I love that. So, I mean, how, how would you describe, I guess, your, your journey from what you were describing a few minutes ago of, you know, Brian right out of culinary school, kind of finding his way and, and Brian now opening up this beautiful restaurant near his hometown.
Brian Malarkey:
You know, it's obviously been a big learning experience. A lot of highs and lows. Chefs and cooks are kind of mercenaries. I worked in Portland, Seattle, Los Angeles, Santa Barbara, Minneapolis, Minnesota, and floated around a lot and really just learned the craft. And I figured out, you know, how to be a good chef, how to make other people money, how to, you know, make sure that enough people enjoyed my food to support the business. And then after that, I, you know, continued to push. I opened my first restaurant, Sears sucker back in the day. Had the whole fabric of social dinings. We had gingham and garine and burlap and herringbone. And we were able to sell that for a, a really wonderful price,
Jaymee Sire:
A and what made you ultimately want to kind of dive into that side of the business? You know, versus just being the person that's, you know, throwing the party and putting out the food.
Brian Malarkey:
I looked around and I said, all these people I'm making money for, they don't know as much as I know
Jaymee Sire:
Has that always been a focus of your restaurants, or is that something you've kind of evolved to?
Brian Malarkey:
That is all I have ever wanted to do. It takes a, either a very modest or a very arrogant person to realize that it's not all about being a chef, chef. Mm-hmm.
Jaymee Sire:
What's your favorite part of the process, especially, you know, opening a new restaurant like you're working on now?
Brian Malarkey:
My favorite part is talking to the people, finding out their, their, their happiness, their love. Watching teams come together, the heart of the house, the, the front of the house. And watching those people really form lifelong bonds. And really, when people get it and they just sit there and you look and they're laughing and talking, and, you know, they're not, you know, overly taking pictures of food or, and they're just like, they're enjoying their conversation. That's when I feel the best when the noise is, is loud mm-hmm.
Jaymee Sire:
Do you tend to, you know, be more hands-on? Or do you kind of let your team, you know, do do what you hired them to do once, once they get up and running? Uh,
Brian Malarkey:
I am the, I have become the most hands off person in the world. I read a, I read a, I read a Great Crow, uh, quote by Richard Branson the other day that they're like, how have you been successful in so many different businesses? And I mean, by God, no meaning am I comparing myself to him in any means, but you, you learn from other people. And he said, I get great people with great, you know, work ethics and great story and great, you know, great people. Yeah. And he said, I give them the resources to succeed, and then I get out of their way, you know? Mm-hmm.
Jaymee Sire:
Brian Malarkey:
Business partner, Chris Puffer, and I, we've always kind of jokingly referred to ourselves as Bus, as building whispers
Jaymee Sire:
What is it about, you know, what you and the people you work with are doing differently that continues to kind of elevate, you know, the industry and, and help you guys evolve as well?
Brian Malarkey:
We bring in the youth, we bring in, we bring in fresh eyes and fresh blood, and all of our chefs and GMs and stuff like that, they're partners with us in our restaurants. You know, we're, we're trying to fold people in as owners when they're, when they're able, so that they are completing and fulfilling their dreams also. That's hugely important to us. You know, you want people to have that, that that passion, that connection, that drive. And hospitality is a fairly basic, you know, human, you know, drive is just getting people who care. Mm-hmm.
Jaymee Sire:
And by, you know, kind of empowering these people that you hire by, you know, giving them, you know, you know, kind of a stake in the business. How much of a difference does that make, you know, in terms of just them, you know, putting forth their best effort every day?
Brian Malarkey:
It's, it's the only thing that matters. Yeah. You know, everybody wants, everybody wants to be seen and heard and accepted and, and cared for and loved and feel like they're, they're part of the ownership. And when you get that, it's, it's the game changer. Money cannot buy that commitment, you know, like just a, a soul of money. You want to have that ownership, that like, I'm committed to this for a, a lifetime. This is, this is my baby. You know? And that's what, that's what it does. When you have that.
Jaymee Sire:
Do you have a, a favorite restaurant that you've opened over the years? Or is that like choosing a favorite child?
Brian Malarkey:
Well, her Hern Wood, we, we, we pronounce the h we pretend like we're in Australia or London,
Jaymee Sire:
And,
Brian Malarkey:
And, and the amount of people that have celebrated moments in their lives that they'll remember forever is just magical.
Jaymee Sire:
That's really cool. Well, speaking of, of kids, you are the father of three children. As we kind of move into that portion of your life, how different is raising children from raising restaurants?
Brian Malarkey:
Oh my gosh,
Jaymee Sire:
Brian Malarkey:
There might be, that's kind of interesting. I haven't been asked that one. There might be some, some similarities in there. So I just like to tell all those, like, those young parents that are so excited, like, you don't get the warning label. All right.
Jaymee Sire:
You're stone
Brian Malarkey:
With it. Good. Yeah, they're gonna be young pirates, I'm sure, because I think I was probably just like them as a child. I'm
Jaymee Sire:
Sure you, I mean, you know, stealing T-bones and taking 'em over to your friend's house to cook them just to rebel, I think sounds, you know, in a different, in a different way. A little. But I
Brian Malarkey:
Thought that if I was that one, if I was the bad kid, them rebelling against me would be like studious and smart and, and dress really nice and, you know, be opposite of me. But unfortunately, they're following in my footsteps.
Jaymee Sire:
Yeah. I don't know if it works that way.
Brian Malarkey:
One of them likes to bake a little bit. One of them likes to cook a little bit. One of them doesn't wanna do anything in the kitchen. But I will tell you this, every show I do not win. And if you're a fan of shenanigans, malarkey, you know, there's a lot of those
Jaymee Sire:
Brian Malarkey:
Uh, I'm a protein chef. I am just a true big protein chef. They love, there's something te terribly ha wrong happened. Several things wrong happened during Covid, but one of the worst was anime is has an incredible yuu beef program, right? Mm-hmm.
Jaymee Sire:
That makes sense.
Brian Malarkey:
So that's the, the healthiest thing I can get 'em is seafood from time to time.
Jaymee Sire:
You gotta, you go, you better, you know, keep a lock and key on that, that that freezer at anime, because if they're taken after dad, they might be sneaking in there and grabbing the Wagyu. They
Brian Malarkey:
Even, and then we had, we had my, I had a big birthday party not too long ago, and then they discovered caviar is also very good too. Yeah. So they're ruined in that aspect.
Jaymee Sire:
Brian Malarkey:
They make fun of my clothes
Jaymee Sire:
He's trash
Brian Malarkey:
They, they occasionally do, they do bring over, they're, they have friends that are kind of fans and the f the kids will come over and they'll be like, Mr. Malarkey, can we have something? I was like, yes, let's do it. And then their friends like me, and then, then they get mad at their friends. And it's just, the teenage things are very confusing, even for us that are not teenagers.
Jaymee Sire:
I mean, I think, I think the moral of the story is you can't win, right? Like,
Brian Malarkey:
There is no winning a hundred percent, no winning
Jaymee Sire:
Brian Malarkey:
I am a yachtsman, I'm a boats man. I've been driving boats. We've had boats since I was a kid. We've been water skiing, wakeboarding. So I am a captain, certified captain. So boating has always been a huge thing in our family. So we love to boat and have fun and, you know, to be a chef is to be a chief as is, to be a captain of the boat also.
Jaymee Sire:
Sure. So you're a captain of many things, including the West Coast for Beachside Brawl, um, which
Brian Malarkey:
The captain was up on my social before that, but I, I, I guess now it really makes sense. So no,
Jaymee Sire:
Really, I mean, you know, you're just like, you're, you're just growing into your Instagram bio, I guess, you know, I
Brian Malarkey:
Thinking of now realizing what my title was, I have no idea how I missed this. I should have had my team saluting me the whole time.
Jaymee Sire:
No. Well, we're very excited for this new season of Beachside Brawl. And you are, you're competing against fellow chef, former guest on this show as well, Eric Ajapon. What are the key differences between East and West Coast? Food and flavor?
Brian Malarkey:
Who is that? I'm not familiar with that gentleman. What's his name?
Jaymee Sire:
Brian Malarkey:
No, doesn't ring a bell.
Jaymee Sire:
No.
Brian Malarkey:
He must know who I am though. Right.
Jaymee Sire:
Obviously, obviously
Brian Malarkey:
The battle is fierce. The battle is real. I'll tell you that. There's, there's, it's fun. We will have a very fun season this season because neither one of us want to lose, and we both love to win. So Eric and I've known each other for a few years now. We are actually on Top Chef Allstar together, which is a scary existence, uh, living in a reality TV world,
Jaymee Sire:
Oh, interesting. I like West Coast oysters better.
Brian Malarkey:
Oh,
Jaymee Sire:
I mean, how do you approach your position on a show like this versus, you know, obviously competing or judging you in this, in situation you are mentoring, you are leading, you know, your team of five. How do you kind of, I guess, approach and handle that?
Brian Malarkey:
I couldn't have been more at home. This is exactly where I'm at. Alright, so we didn't get cooks that need a lot of direction. We have incredible chefs, right? Mm-hmm.
Jaymee Sire:
Without, without giving away spoilers, what, what are some, like twists we can expect to see on, on this season?
Brian Malarkey:
I think I throw Eric off the pier several times. Oh, no, that didn't happen. That didn't happen.
Jaymee Sire:
Walk the plank,
Brian Malarkey:
Walk the plank
Jaymee Sire:
Brian Malarkey:
It's just fierce and it's fun. You know, I watched the first season with Brooke and Tiffany mm-hmm.
Jaymee Sire:
How successful was Captain Malarkey on the fishing expedition?
Brian Malarkey:
Well, we could just call up Eric right now.
Jaymee Sire:
Brian Malarkey:
Humiliating is production did make us wear the horrible Orange Life jacket.
Jaymee Sire:
Oh, alright.
Brian Malarkey:
I’m talking like, I, I mean, I guess Leonardo would've loved one on the Titanic, but I would've probably preferred drowning to wearing this life jacket. It
Jaymee Sire:
Was like, those are the worst.
Brian Malarkey:
It’s an embarrassing moment. Like, couldn't we have had something stylish my friends, but I think, yeah, I think, you know, guy in Lando and the whole crew is just laughing and laugh. Look what these guys will do. This is hilarious.
Jaymee Sire:
What did you and Antonio and Eric get up to behind the scenes?
Brian Malarkey:
Well, you know, we shot Redondo, so up in Orange County, we checked out a lot of really cool restaurants up there. We wish the sun was out a little bit, you know, we all had a little bit of a harsh season. Mm. It was a little cold out there
Jaymee Sire:
Of course. And speaking of catching up with your friends, you spend a lot of time in Flavor Town Market as well on Triple G. What do you love about filming that show specifically?
Brian Malarkey:
It's, it's my favorite show. It's so much fun that grocery store is legit. I mean, it's not real. You can't really go there and shop, but it's a real grocery store mm-hmm.
Jaymee Sire:
It looks like a lot of fun, a lot, a lot of shenanigans as a lot, which as the real fans know is guy's nickname. For you, was there a specific like incident that happened or is it just your, your general, you know, demeanor that, that prompted that nickname?
Brian Malarkey:
I don't necessarily know when the first shenanigans started being called, but it was probably back in the day where I was doing celebrity cooking with, it was chefs with professional athletes, and I was with former Oakland Raiders fullback, Marcel Reese. Mm-hmm.
Jaymee Sire:
Wow. Wait, is that, did that make the show? I hope?
Brian Malarkey:
Oh, the, oh, he, it, it makes the show about every season. Oh, there, there there'll be a blooper reel of me flying through the air and you'll be like, what was, was that malarkey going through the air
Jaymee Sire:
Brian Malarkey:
Any, anytime guys having a bad day, he just like repeats. He is like, then everything's all good again. So
Jaymee Sire:
What, what other shenanigans do you get up to on that show?
Brian Malarkey:
Oh my gosh. The most recent episode, another of the egg episodes where we're trying to feed Guy his least favorite food in the world, eggs, his dog, I can't remember his dog's name. Chases me around the grocery store. Like, and it's a, one of those little, like,
Jaymee Sire:
French dogs, bull dogs. Oh. And there's okay
Brian Malarkey:
Come coming after me. And like, like, I mean, it almost took me down. So there is so many shenanigans on that show and the amount of times I throw food at Troy Johnson when he is judging, everything goes wrong with that show. It's so much fun.
Jaymee Sire:
That's, I mean, it looks like it's a lot of fun, you know, from watching it at home. So it's always good to hear that you guys are having just as much fun as, as we see on tv.
Brian Malarkey:
Back to another episode with Marcel Reese. As I was getting more comfortable with him and I figured he can't hurt me any worse than that. We are, we are defending our crown. So that's how that one worked out. We obviously won and I broke my butt.
Jaymee Sire:
I remember I covered them for Oh yeah. Four years.
Brian Malarkey:
They fled us. They left.
Jaymee Sire:
No, they left No
Brian Malarkey:
Goodbye. No, no, no sorry. Notes or anything like that. So we're all a little hurt down here, but he was playing for the Oakland Raiders and we're running down the canned food section and I'm like, yo, yo, Oakland sucks because if you're a, if you're a Charger fan, you gotta hate Oakland. And they're in the same division as us. Yep. He took my body on the canned food section and we cleaned out the whole section
Jaymee Sire:
A any other projects in the, in the works for you that we haven't covered yet?
Brian Malarkey:
Yeah, I'm really excited. We have, during Covid also, we came up with a oil line, it's called Chef's Life. I realized that so many people were cooking with extra virgin olive oil. I wanted to tell 'em what oil to cook with. Mm-hmm. So extra virgin olive oil is an amazing oil, but it's meant to finish stuff. It's not meant to cook. It's got a lot of flavor. It's very delicate. So we came up with Chef's life oils. We're in Kroger's nationwide. We're in about 3000 grocery stores right now. And our, we have a cooking oil, which is a blend of avocado, grape seed, sunflower, and olive. The second press, and that ha it can, the, the heat level on that is the like a million degrees. Wow. So it's like, you know, get us roll record holder and stuff like that.
Jaymee Sire:
Well, it sounds like a lot of exciting things happening in your future, and we're so excited to follow along. We have a few rapid fire questions we're gonna finish off with, and we have one final question for you that we ask everybody here on the podcast.
Brian Malarkey:
Oh, I'm so scared,
Jaymee Sire:
Brian Malarkey:
My God. I'm, I'm have a, I have an addiction
Jaymee Sire:
Okay. All right. Chef tool. Everyone should have
Brian Malarkey:
A great knife and a spoon. Okay. I think that's all you need. Yeah.
Jaymee Sire:
Describe your time on t o c in one word.
Brian Malarkey:
Exhilarating
Jaymee Sire:
Brian Malarkey:
Oh, Hmm.
Jaymee Sire:
Ones. All right. I like it.
Brian Malarkey:
We got luck and love.
Jaymee Sire:
Love. Describe your personal style. Oh,
Brian Malarkey:
I got this. It's James Dean meets Matthew McConaughey. Oh. Before he started dressing up for the football games, but actually I do do that fashion too.
Jaymee Sire:
Brian Malarkey:
Right.
Jaymee Sire:
All right.
Brian Malarkey:
Oh my God. This is, I, I don't know if that, there, there's a kid Rock one, but I can't tell you all about that one cuz it was Kid Rock.
Jaymee Sire:
That sounds on brand
Brian Malarkey:
Yeah. Yeah, that was a good one.
Jaymee Sire:
Brian Malarkey:
Can Enough said.
Jaymee Sire:
We'll just leave it at that. All right. So this is our final question. This is not rapid fire. What would be on the menu for your perfect food day? So we want you to kind of take us through the progression of the day. Breakfast, lunch, dinner, dessert. If you're a dessert guy, there's no rules. You can time travel, travel wherever you want in between meals. Wow. No calories are, are counted. Yes. Your day. Wow.
Brian Malarkey:
Wow. No calories are counted. No,
Jaymee Sire:
You can, can
Brian Malarkey:
Eat all the gluten we want. Oh yeah, you eat sugar. Oh my
Jaymee Sire:
Gosh. No, no allergies. Yeah. Nothing. I
Brian Malarkey:
Don't know if I can put it in order. That's okay. But, but I don't mean to sound boring, but I, I do appreciate and love a, a perfect avocado toast. This is so California, you can slap me. I, I'm so, I'm sorry everybody. It's disgusting. You know what?
Jaymee Sire:
It's delicious though. I mean, there's, there's a reason why it's
Brian Malarkey:
So popular. I like this story. I was like going, you guys, when I do some demos and stuff, I'm like, you know, guys, you know, there's, there's a Secret Chef Hall of Fame in the world, right? And it's where we don't get to tell anyone about, it's like the Secret Society. It's like Fight club. We don't talk about it
Jaymee Sire:
Do we know who this person is or is it just like?
Brian Malarkey:
No, they're, they're, they're just the person.
Jaymee Sire:
They're just the, okay, so you're having some avocado off fame. You're having avocado. Are you putting an egg on your avocado toast as well?
Brian Malarkey:
Yes. Okay. Post the six and a half minute egg. Yeah. Okay. Right. I have to have ramen, right? Mm-hmm. Ramen is just one of my o it's like the best. Ramen is one of the, maybe the dirtiest greatest things I've ever had in my life. Proper, proper beef, be it a Wagyu or a proper cooked ribeye is very, very important. Shellfish all day long. Mm-hmm. Everything from sea urchin to une, to spot prawns, to clams, to lobster. Oh, all day long.
Jaymee Sire:
Yeah. I mean, it sounds, I mean, I think all of those things would have to be on the list. Right.
Brian Malarkey:
So good.
Jaymee Sire:
And I love that you have, you know, some huckleberry represented in there as well for the Pacific Northwest because gotta
Brian Malarkey:
Put it in there.
Jaymee Sire:
Very close to my heart as well. It has been so lovely chatting with you and hearing about, you know, your, your four I guess pillars. And thank you so much for taking the time and sharing with us.
Brian Malarkey:
Lots of love. Be sure to tune in. This is gonna be a wild, epic ride. One of the funnest shows, one of the funnest crews ever in the talent level of these chefs and their personalities and who they are and what they do and the different regions they come from up and down the east and west coast is so much fun. And like I said, we have so many fun, fun, fun guest judges that come and hang out with us. And who doesn't enjoy a day cooking on the pier or the beach with a lot of friends in a friendly little competition,
Jaymee Sire:
We cannot wait. Looking forward to it.
Brian Malarkey:
Cheers. Cheers and love. Thank you.
Jaymee Sire:
You can catch Brian on the all new season of Beachside Brawl Sunday, June 18th at ten nine Central on Food Network. Make sure to follow us wherever you listen to podcasts so you don't miss a thing. And if you enjoy today's episode, please rate and review. We love it when you do that. That's all for now. We'll catch you foodies next Friday.