MEAT ME on a Date: X Bar

So like many active singles out on the dating circuit I have run into a select few of the good, the bad, and well… The less fortunate. This again is only my opinion, so it listen up! I have been on dates all over this city. There are a lot of problems one might face when trying to get to know someone.  It’s loud, it’s busy, the seating arrangement creates space between you and the other person. There is nothing on the menu that both of you like, or the food is just BAD.

I may have found just the solution. My current date works in the Westwood/Avenue of the Stars area. Between the UCLA college students and the high brow restaurants, it’s hard to find a place that has just the right food and ambiance to get to know someone. The X Bax found me they are located at the Hyatt Regency Hotel on the Avenue of the Stars. This place is quite, very open, delicious, and most of all the perfect place to sit down and intimately get to know someone.

Last Friday I brought my date in around 5 pm, 30 minutes after they opened. We started off with a Chimay and few appetizers on the menu. She’s not really big on spicy foods so we got the Chicken Lettuce Wrap, Meatball Sliders and took a chance with the Fiery Chicken Morsels. Everything came out looking beautiful not to mention the service was top notch, here it’s all about the details.

We were seated by a large fire pit; while the heaters kept us warm and cozy. We started taking bites of all the food and with out question, it was delicious. I pulled out my microphone to start taking notes about the food, being the profession writer she is, she playfully started poking fun at my description of the chicken – I called it “twangy”. She asked me about the spiciness of the chicken. I gave it a 1 out of 10. She takes a bite and looks at me as if she no longer has feeling in her face. I guess when you are constantly trying food your mouth gets a little used to it.

At this point, aside from setting her mouth a blaze, the date is going pretty well. Even though most dates might get annoyed that you’re taking pictures, tweeting, instagraming, face-booking and constantly making comments on every little thing; she was actually starting to get pretty into it. She started hamming up the role of “I on a date” with a MEAT blogger.

When it came to ordering burgers she went took the healthier route. I went with the, “What are my taste buds going to love” route.  I can say both burgers were equally delicious, if not just as good as some of the best places I’ve eaten at. Now with both of our stomach’s full we got a chance to sit down with the chef Julie Picco and find out what was behind all of this delicious food.

MEAT ME: Is there an overall goal with the menu here at X Bar?

Julie Picco: All of our outlets are California style cuisine. Over here we try to do everything shareable with the exception of our burger. So nothing comes in oversized pieces we try to make it a little fancier than just your average bar food. We have Latin and Asian influence because that is essentially California. Beyond that it’s whatever Chris (Kitchen Head), and I (She runs the kitchen at night) try to collaborate on the menu.

MEAT ME: How often do you guys change the menu? Is it seasonal?

Julie Picco: We were changing it once a year over here, but we leave it vague so we can bring in seasonal ingredients when we feel like it. We were doing specials as well. We changed it about 6 months ago and now we just changed it again, got rid of some items that weren’t selling and switched a few things out. We have been trying to do it about twice a year now.

MEAT ME: I noticed with your Build-A-Burger that you have the Meyer’s Natural Beef. Where are you guys sourcing your beef?

Julie Picco: Meyer’s is the name of a farm. It is a Hyatt standard that they use at all Hyatt hotels. I think it is a company that has naturally raised cattle. It is not just one farm but it’s a company that makes sure all of it’s beef is up to certain standards. Every Hyatt you go to, especially a Regency should have Meyer’s natural angus patties. It is a company wide standard. – The veggie patty we make here with brown rice and beans we didn’t want it to just be a garden burger, which a lot of places do. We do that in house. The other items we switch up when we feel like it, like the King’s Hawaiian bread, that was something we decided to do as a sweet option.

MEAT ME: Yea that was great. That’s what I got, it was my favorite.

Julie Picco: Yea this one we don’t change the menu as much on the other side we change it 4 times a year religiously so seasonality and being local is what we strive for.

MEAT ME: So the Meatball Sliders, how are they made cause I noticed they were very delicious. I was expecting “meatballs” and it was way different?

Julie Picco: Oh yeah. They have been making those meatball sliders since before I even transferred here. We have been making those forever. I think it might have been way back when Chef Manny redid the menu years ago. Chef Manny is amazing, he is the Executive Chef here at the hotel and he has been all of Southern California for a long time. It has 3 meats in it.

MEAT ME: Really? Wow!

Julie Picco: It has veal, pork, and beef. It’s really good, we make them in house in small batches and are simmered in a red sauce. It’s probably one of the least So Cal items on the menu.

MEAT ME: Yea it’s funny you mention that, the only other time I had heard of that was when I was in Mississippi and I met with a USDA approved Halal butcher, Two Run Farms, who prepared special mixtures of ground beef for local restaurants. Each restaurant had their own mixture.  Cause when I read meatball sliders I thought that name was an insult to what I just ate.

Julie Picco: Yea it makes me think of Italian Grandmothers. I am from Chicago and I was like I know this… I understand this.

MEAT ME: Yes we also had the Fiery Chicken Morsels…

Julie Picco: Yes the spicy boneless buffalo wings?

MEAT ME: Yes. (I look to my date) That’s basically what you had called it?

My Date: Yea.

Julie Picco: The fiery ones have always been the most popular, but now we have different flavors. With this last menu change we decided why not give them some other options cause we would have people say, ”I don’t want it to be spicy.”

My Date: One a 1 to 10 spicy scale what would you call this?

Julie Picco: This one for me, our buffalo sauce I would consider to be a 6 or 7. It’s not spicy.

MEAT ME: I was thinking it was a 1 or a 2.

Julie Picco: It’s more salty and vinegary than spicy to me.

My Date: Thank you, that’s what I thought.

Julie Picco: See for me I don’t like buffalo wing’s, I am not a buffalo wing person. I like a milder heat. We have our Chipotle BBQ which is actually pretty spicy, and then we have our Garlic Herb which is for the “lover” of non spicy foods. It’s light.

MEAT ME: It was very good and then we had the Chicken Wraps.

Julie Picco: Yeah, the Chicken Lettuce Wraps, we had them on the menu last time as a cold item and it just didn’t sell. So we had them heat up the chicken and add a few mushrooms, which keep it moist. Yea we changed it up, we try and change up everything when we can. Our Tacos are really popular too.

MEAT ME: So what is your favorite item on the menu?

Julie Picco: Mine?

MEAT ME: If you had friends in town visiting, what are you making for them?

Julie Picco: If I got friends coming in I am making the Sausage Brocollini Flatbread, that’s a new one that I think is really great. I also really like the Short Rib Taco’s, I am a big fan of them.

MEAT ME: Damn it’s really hard to get everything. I guess I’ll have to come back on another date.

Julie Picco: Yea you can’t order everything that’s totally understandable. Oh, and the Pork Belly Crostini’s. They are really good. We never really put any pork on the menu, we had pressure to put this on there… We get in the whole pork belly with the skin on, then we braise it in hard cider, and then regular apple cider, spices and all of that good stuff. Then we take the skin off and make it in to Cracklin.

MEAT ME: That’s what I thought.

Julie Picco: Yes so the bottom is still soft and sliceable and we slice that and warm it up in a sauce so you can eat it. It hasn’t been selling because people don’t understand it, but it is really good. Everybody here wanted it on the menu.

MEAT ME: I always recommend pictures. Sushi Restaurants have it down. How do you explain a California Roll to someone who has never had one? That usually does the trick.

Julie Picco: Yea we have been trying to figure out a way to explain it to people, may be we just need a giant poster up on the wall.

Now back to my date, I wanted to find out how I did and if bringing her to the X Bar met her expectations.

MEAT ME: So what did you think of the X Bar?

My Date: It is fabulous, wonderful experience, so happy I came (she blushes and laughs). What? What am I supposed to say?

MEAT ME: Compared to other places I have taken you to… Would you recommend it to someone as a good date place?

My Date: Hummmm. I mean you are asking the wrong person…

MEAT ME: We’re on a date? Right?

My Date: (laughs) Haha. Yea, I guess I would. I am not the best person to ask. Dating? I mean lets go shoot some things, or vandalize stuff so something like that is an AWESOME date.

MEAT ME: So compared to the extreme dates I have taken you on, how does this compare? On a mediocre level…

My Date: Yes, on an average human level? It’s an 8… May be? On a scale of 10.

MEAT ME: Really?

My Date: Yeah! It’s nice, it’s very pretty, it’s not cold, it’s spacious. The music is not too loud. It’s not like obnoxious, R&B, Little Wayne bumping in the background it’s like actual music. So that’s exciting. Everyone is really nice, that works here, customer service is A+.

MEAT ME: So what did you think of the chicken wrap?

My Date: I thought it was really good. It was my favorite?

MEAT ME: How did you like the lettuce?

My Date: (Laughs, smiles) Crisp and green.

MEAT ME: What about the Fiery Chicken Morsels?

My Date: I thought it was quite “Fiery”. Spicy.

MEAT ME: What about the taste?

My Date: (Laughs) It tasted like successfully made chicken wings without the bones.

MEAT ME: Really?

My Date: Yea.

MEAT ME: It was like a party in your mouth?

My Date: Yea it was “twangy”. (She mocks me)

MEAT ME: What a great description!!! That is brilliant!!! (I return the mock) You should be a writer.

My Date: Funny you should say that…

MEAT ME: (we laugh) What did you think of the Meatball Sliders?

My Date: I didn’t have any but based on your reaction I would say they were delicious.

MEAT ME: Would you like to try a cold one, and not judge the temperature? Were you intimidated?

My Date: I forgot. I had all that food and my burger, so I am full now.

MEAT ME: You know what? We’ll skip it. What did you think of your burger?

My Date: It was good. It was MEAT like. (Laughs) It was a successful hamburger! I mean they didn’t fuck it up… I don’t know what you want me to say? (Laughs)

MEAT ME: That was a great description!

My Date: I mean it wasn’t over cooked or under cooked. Bread was fluffy. (Laughs)

MEAT ME: You got excited, but didn’t climax?

My Date: Exactly! Pretty much. The fries were really good, and delicious.

MEAT ME: Would you recommend this place to someone else for a date?

My Date: Yes I would.

MEAT ME: Well, did you at least enjoy your date?

My Date: I mean aside from the guy that was on the date, who was totally retarded.... He kept drooling all over me... (Chuckles & smiles)

MEAT ME: All right. This is ALL totally going be in the post.

My Date: (Laughs out loud and smiles) Other than him, it was totally a great place to go on a date.

There you heard it. Right from the source, I am a trophy as well as wonderful food companion. I would consider this a success I was not physically harmed, the police weren’t called, and I still have not received a restraining order. I would consider myself lucky. She’s a comic, she’s endearing, she’s a profound intellect and not to mention the obvious… She’s stunningly beautiful.

I am no master, but if you want to make it easier on yourself and eliminate half the problems you might face on a date, I would take them to the X Bar.

You can check out X Bar at the Hyatt Regency in Los Angeles at http://www.xbarla.com/index.html

Live, Love, Eat MEAT,
Sean Rice
aka MEAT ME

31 Days of Food - A December Recap

That is Right! 31 Days of Food. Last December I had so much going on with being booked almost everyday for work, becoming a mad obsessed baker, and friendly get togethers filled with excitment I really didn't have time to blog that much.

I do not like to disappoint so I decided to share with you my 31 days of food, fun and frustration. I hope you enjoy!

December 1st - I heard about this local butcher shop Lindy & Grundy. Found out they had Pork, Beef, and Lamb Bacon along with ground beef & bacon. They don't know it, but they are soon to become my best friends and will be featured in my "Moo to Mouth Meat: A True Love Story!" Coming out on Valentines Day so look forward to that. Check them out at: http://www.lindyandgrundy.com/

December 2nd - While I was at Lindy and Grundy I noticed Fat Dog. They had tasty mini burgers, a spicy lobster mac and a ferocious 18" hot dog that ended up at the bottom of my stomach. Check that post out at: http://meatmeblog.blogspot.com/2011/12/im-not-leaving-without-sticking-that.html#.TwT2O5jntRs

December 3rd - I had become sick of those pies in the grocery stores and decided to start making my own apple pies. Being a visual person I discovered Chef John's apple pie on his blog Food Wishes Video Recipes. Best site for people who love classic American dishes and have no idea what they are doing. It took forever to cut the apples, I had no idea my oven was 50º cooler than it said it was, and it boiled out all over my oven because I forgot to put it on a cookie sheet. None the less it was retarded good(even though it was a little soupy from being under baked but I totally recommend his stuff. Check him out at: http://foodwishes.blogspot.com/2009/11/classic-american-apple-pie-warning-this.html

December 4th - Finally got out the the beef & bacon meat I got from Lindy and Grundy. Grilled myself up some burgers on my Griddle and it was mighty tasty. More flavor than I could have ever imagined. It is probably the only burger that could stand on it's own with out any bacon. Of course that is only because it is in the MEAT. Winning!

December 5th - I don't know what I was doing here, but I ended up making apple sauce. I took Chef John's (from food wishes) recipe for Strawberry Sauce and subbed the strawberries for apples and added cinnamon. This is what I ended up with. I tried another apple pie, it is still soupy, and I haven't figured out the temperature issue yet. I still strive for perfection so I try again.

December 6th - I had to go back to Lindy and Grundy for some of their Beef and Lamb bacon that I cooked up to go on top of a pasta dish. It was delicious. It is so nice to experience flavors that you have never tasted before it is as adventurous as going to a place you have never been before. It's exciting!

December 7th - I was not kidding I am totally obsessed. So I decided to make the same pie again. This would be number 6 and I decided to try out Chef Johns favorite apple pie receipt along with the classic apple pie. Only this time I used the Pillsbury premade dough for the new recipe. Peeling apples is killing my hands I discovered the most beautiful contraption "The Apple Thing That Peels, Cores, and Cuts Apples!" All at the same time. This was amazing something that took me 90 minutes now would only take 12 minutes. I also found out that if you put a tablespoon of salt in a bowl of water and throw your cut apples in they would not turn brown. Amazing. Unfortunately the new crust didn't cook all the way but the classic pie finally made it as I left it in the oven a little longer. Only one in the trash and the other in my mouth, and my apron was so dirty I had to use the girlfriends. Here is the Chef John's favorite apple pie receipt: http://foodwishes.blogspot.com/2008/10/my-favorite-apple-pie-recipe-getting.html

December 8th, 9th, and 10th - Time for a break to enjoy some apple pie. I went to Detroit Style Coney Dog on Sunset and that hit the spot as usual. I made a sandwich in the oven and of course more apple pie. Check out Coney Dog at: http://meatmeblog.blogspot.com/2011/11/i-put-ketchup-all-over-my-coneys.html#.TwUUMJjntRs

December 11th -  I had an extra apple pie left over so I took it over to Lindy and Grundy for them to enjoy. I ran into Egg Slut the breakfast food truck. Their food was amazing. I was told that if I had gotten there earlier they make an eggs benedict that is made in a jar. It takes 20 minutes to make so next time I will have to get there a little earlier. You can follow them on Twitter @eggslut

December 12th - It's birthday time. It was my friend Esther the hair stylist's birthday. If you have seen my fashion work on her website you can see she is pretty awesome at what she does. We decided to celebrate at El Cholo in Los Angeles a fun Mexican restaurant and I had my first shrimp fajitas which where way better than I expected. You can check out Esther's work at: http://www.estherharville.com

December 13th - Short Order nice organic burgers and fries at a price. Yes it was very very good but a little on the pricey side. But the shake I would have paid twice what it cost it was that good, made with custard to top it off. You can check out this write up at: http://meatmeblog.blogspot.com/2011/12/dont-get-frustrated-with-your-food.html#.TwT-zpjntRs

December 14th - Time to get the christmas tree. Got to Home Depot nice an early and found a great tree for $40. The key was getting there early so you don't have to wait in line. Then I am off to work at the Auto Club Speedway in Pomona to work on the new Ford Mustang Catalog. As a digital tech/retoucher I am often stuck in the motor home. Don't feel bad they leave we with all the catering food where all the magic happens.

December 15th - Finally after my 5th try at The Burger Lounge they were open. Very well worth the wait. Organic food at a great price. Nice and affordable and super delicious. Nothing to hide here they have a giant window into the kitchen so you can see everything they are doing. Check out this review at: http://meatmeblog.blogspot.com/2011/12/go-with-your-gut.html#.TwUAHpjntRs

December 16th - Another day on the job in the motor home but this time in the hills of Malibu. If there is one benefit to working on location it's the view. So after I leave the beautiful beach and hit the depressing ride home I cheer myself up with the juiciest burger in town at Hole in the Wall Burger Joint. This place is slowly becoming a favorite of mine. Their custom thousand island dressing is to die for. Check out this review at: http://meatmeblog.blogspot.com/2011/11/remeat-hole-in-wall-burger-joint.html#.TwUA8JjntRs

December 17th - Let the holiday parties begin! I went over to my friend Kara's place who is also a foodie friend and as always loaded with party treats. If there is one benefit to rarely ever drinking it is getting to eat all night at these events, deviled eggs, dates wrapped in bacon. It never ends. I also decided to try the "sunrise" strawberry cheese cake on Chef John's site. Guess what I under cooked it. Well, one of them at least, and that was the one I took to Kara's party which ended up in the trash. The cheese cake that was cooked was absolute heaven. I learned that it should brown a little on the top and you can stick a fork in the middle and if it comes out clean it is done. Here is the receipt for the cheese cake: http://foodwishes.blogspot.com/2010/10/new-york-style-sunshine-cheesecake.html

December 18th - FINALLY! I bought a fucking oven thermometer and guess what... 50º off. Sometimes, other times it was dead on. So i have to check every 5 minutes but I did it. The strawberry sauce on Chef John's site was not what I was looking for until I stumbled upon a GLAZE on someone else's site. I didn't really like what everyone else did so I made my own from different sites. I wanted something thick and shiny and poured all over the strawberries and cheese cake. I used 2 lhs of strawberries (tops cut off), 1 cup of sugar, and a splash of balsamic vinegar. Boiled for 10 minutes while mashing strawberries. Then straining juice from strawberries and returning to pot, I added 3 drops of food coloring and 3 tsp of corn starch dissolved in 3 tbls of cold water. Add bring to a boil and let cool in fridge to thicken. Put your favorite strawberries on top and pour slowly until satisfied. At this point I am just making apple pies in my sleep and this time there was no soup-y-ness it was perfect.

December 19th - Break Time! Girlfriend's turn to cook and she made fried chicken and gravy. She gets her recipes from the Food Network. It is nice to be fed and she is really good at it. I could just sit back and enjoy!

December 20th - I decided to go to The Griddle Cafe which will be my next review so I don't want to spoil it... Stay Tuned. Laura was on such a role with cooking she made chili from The Better Homes and Gardens cook book. She added a little sour cream and cheese to show me some love on top. The only issue... She could not stop crying because of the onions. So i suggested the snorkeling goggles. As ridicules as it looks, it worked, so don't knock it till you try it.

December 21st - Another day on the JOB except this time it is advertising and it is for Russian Marlboro Cigarettes... Who would have thought? Aside from the fact that I was stuck in an out door tent in Downtown LA all day, the catering is always at it's best on advertising gigs. As boring as it may get I have the luxury of stuffing my face. I know your jealous!

December 22nd - Day 2 of Russian Marlboro and were in San Pedro and it is early. I don't mind getting up before the sun as long as there is a giant tub of bacon waiting for me when I arrive and there was. Heaven I tell you, can't get enough of this great food. In the evening I had the opportunity to try and stir up twitter with my fake UFO photos but no luck with that.

December 23rd - I am exhausted. Long work days and now I get a box of meat in the mail and I have to shoot my first YouTube video with no energy. I met Petit Jean Meats through Twitter and they sent me their Dallas Cowboys meat package and I just had to do an opening for them on YouTube. Of course it arrived the night before at the end of a long day and I don't want it to go bad. The very next day I cooked up some of their peppered bacon and smoked ham and made myself one of the best home made sandwiches ever. My friend Dan saw Santa Clause at a bar in North Carolina and I couldn't resist sharing it with you... He likes beer by the way, so don't waste your cookies. Check out Petit Jean Meats at: http://meatmeblog.blogspot.com/2011/12/gift-of-meat-petit-jean-meats.html#.TwUJr5jntRs

December 24th - Time to hit the road for Laura's parents house but not before revisiting the Burger Lounge on the way out. Hot Damn their food is good. Once on the road I notice to men behind us with mask's on. How ever people want to travel is up to them. I am guessing they had Tommy's for lunch and they are just being respectful to one another. That's all I can think of. Buddy is always up for a trip.

December 25th - Christmas! My favorite holiday and let's be honest it s the only day I get stuff. You can always tell which gifts are mine because they are wrapped in BACON!

December 26th - Jack Pot! Got exactly what I wanted. My own fryer! I am quick to make french fries and fried chicken. I think... It is nothing like what the girlfriend made the other day but it looks cool. I got all the fried chicken stuck to the fryer basket cause I just let it sit there. Lesson learned. I could not get the chicken to cook all the way through with out the fried part turning black. The fries were not even close to crispy. I tried 8-15 minutes with the chicken at 370º with no luck. Still working on it. The fries are supposed to be slightly cooked at 250º and then cooked all the way at 350º to be nice and crispy... All still a WIP.

December 27th - After spending 4-5 hours cleaning up after the fryer I decided to go back to the left over chili and add the sausage that I got from Petit Jean Meats and make a sandwich too. All together it was a tasty success. My parents gave me a box of Poppycock which still cracks me up. I guess it has been around forever but it still makes me laugh that at some point in that product development meeting someone said this is it... This is our next product. How they even came up with that name makes me laugh even more.

December 28th - Time to get down and dirty with Grandma aka Baka. That is Croatian for Grandma, it is what we call her. It was time to figure out how to make the family apple strudel and Cream Puffs. The strudel was awesome turned out great I will post soon on how to make it. Turns out the Cream Puffs were from a magazine and made with vanilla pudding. Which blows me away because it was my most favorite thing in the world. I did buy a french fry cutter but had the same results as before with the chicken. Someone told me the frier was too small to do whole chicken but was more effective with smaller items like buffalo wings... I have a feeling she's right.

December 29th - Back to The Waffle for my favorite shake and biscuits and gravy sub the biscuits for waffles and I am good. Can't get enough of this fabulous master piece. The girl and I were shopping and walked by the Godiva store they had that mountain of goodness so I just had to share it with you. Check out more of The Waffle: http://meatmeblog.blogspot.com/2011/10/remeat-waffle.html#.TwUR3JjntRs

December 30th - I sat down with my fishing buddies at Chabuya in Santa Monica for some lovely asian cuisine and remade Chef John's favorite Apple Pie... Again. Nailed It! I also got a book of 175 cheese cakes to make for Christmas and lets just say it is getting there, but at least the temperature is spot on. This was supposed to be Chocolate Fudge, Caramel, Pecan, Cheese Cake. It was mud and when I cut into it, it bleed fudge like a pig. The second one I made was a success so it is possible.

December 31st - Finally it is New Years! I made a Peanut Butter Fudge Cheese Cake which was also a stepping stone to a better cake some other time. My friend Dan loved it and at the party my Apple Pie was a hit which couldn't have been better described by my friend Niki, "Save that foodie bullshit for Yelp mother fucker and cut me a piece of your fucking apple pie!"

I look forward to a NEW YEAR of MEAT!

Screw Resolutions,
Sean Rice
aka MEAT ME

Go With Your GUT!

Well it is that time year! No, not the holidays that’s for everyone else. I am talking about Fantasy Football! By now you have a pretty good idea of weither or not you are going to make the playoffs. I am not. This is always a given right after I draft my players. I usually look at my roster and think. WTF! What the hell happen what was I thinking. Like this year the only player that really worked out was my kicker. It is only my 3rd year  and I am still learning, spread sheets, and all.

Ladies I am sure you are wondering why should I keep reading from this point on. The answer is, from one patient listener to another you need to know the stress that us MEN face on a daily basis. It’s important that you are sensitive when we break down because Jamal Charles is out for the season or Plaxico Burress won’t be playing this season because he shot himself in the leg. ESPN is our TMZ, Aaron Rodgers is our Kim Kardashian. We have a lot more in common that you think. Sometimes we need you to be our bro and not our problem solver.

So now it is that other time of year. Like I said last week burger joints are popping up everywhere and on Sunset Blvd you now have the wonderful Burger Joint. I figured I would make this fun and do a sit down with my friend and rival Matt Fite. I knew somewhere inside this, 6 time champ and 12 team fantasy owner, where some solutions to how one might make it into the playoffs.

I pulled up and walked in and this place was looking fresh. It has the fun of a burger stand and the vibe of The Standard Hotel. Very! Very! Fun! It was a place you would take group or individuals to go eat some midday lunch or a meet up for dinner before a night of dancing. I grabbed a seat there was no need to wait or ask for seating. After I sat down and turned around an entire team of UPS drivers were dying to get their burger on!

Soon enough my nemesis walks through the door! I can tell he, like I, needed to eat. We get in line and I notice right away these employees are lovin’ their jobs. There were so excited and bubbly to greet us and get exactly what we need. I look up at the menu and all their beef burgers are made from grass feed beef, the buns are made with unbleached floor, and the cheese is white cheddar or American. The soda’s are also all their own. I decide to get the beef with cheddar, grilled onions and the half and half of fries and onion rings. Fite decided on the Turkey Burger (health nut) with the Mexicane Soda and of course got the diet soda. Anything else? Of course I need the chocolate shake. All of this food for just under $40 bucks. Now that is want I am talking about. Normal pricing. Take that Short Order!

We get our number and went right to our table. They have this little device that you put the number in and pull out. It lets them know what table your at and if you need anything you just press the service button. Brilliant! I need one of these in the bedroom! Just kidding, Love You Honey!

Once settled I got right to the Fantasy Football questions…

MEAT ME: "When did you first find out about Fantasy Football?"

Matt Fite: "Wow... you're taking me back. It was my first year in California 1994. I was invited by a roommate to join the California Dream League. A league I am now the commissioner of. There have been so many changes since then. I remember my first draft pick of any fantasy draft ever; it was WR Jerry Rice and it was the 6th overall pick."

MEAT ME: "What was it about Fantasy Football that sucked you in?"

Matt Fite: "I like the idea of managing a sports franchise; albeit a virtual one. All sports fans have thought at one point or another. If I were the GM of "that team" I could turn them around. Whether it be while watching Free Agency periods of the draft. In fantasy football you get the opportunity to be the power broker... It also gives you something to root for or against in virtually EVERY NFL game.. not just the one's your favorite team is involved in."

MEAT ME: "So with that said most people (i.e. me) have a hard time managing just one fantasy team. How does one get involved with 12 Fantasy Football Teams?"

Matt Fite: "Well it doesn't happen over night. For over 10 years I only managed 1. Then I did two. Then 3. Once I hit 4-- the transition to 12 wasn't all that difficult. Most of my leagues are CBS gold leagues with $30 buy ins and $200 winner take all payouts. You just check in once a day when you have time... watch the waiver wire etc. It helps when you can work from home and set your own hours. That's for darned sure."

*note: My chocolate shake came at this point and it was so delicious that this point I am mumming the questions to Matt. It was not super rich. Just Right! Nice and thick like a shake should be.

MEAT ME: "How much time would you say you put in per day/week doing research, setting line-ups, and trades for your fantasy leagues?"

Matt Fite: "It's tough to quantify that on a day to day basis... preseason draft prep is the most time consuming. During the regular season? Maybe an hour on average... but some days none at all. I mean I'm not a professional fantasy football player."

MEAT ME: "If you, a 12 team fantasy owner does not consider yourself a "professional" what would you consider yourself? What does it take to be a professional?"

Matt Fite: "I guess it isn't about how many leagues your in as much as how much is on the line to me. A "professional" in my eyes could make a living off of his winnings. My leagues are relatively low stakes. It's like playing poker to me. Playing a $20 a week even if you play it online doesn't make you a professional. But playing in big stakes tourneys is the determining factor to me."

MEAT ME: "So it’s Sunday morning it is 9:30 am and you have all 12 line ups set. How do you know you have made the right decisions?"

Matt Fite: "My friend Eric who is a number and stat obsessed money manager and fantasy football rival in two leagues and I always argue over player values.  I tell him routinely that while I prone to vote Democrat in elections that my approach to fantasy football is right out of George Bush's neocon playback.  I don’t need no stats or facts.  I go with my gut."

MEAT ME: "How many championships have you won with that GUT?"

Matt Fite: "Yikes... I dont know if I remember... 3 CDL, 1 XGL, 2 CBS Gold Leagues... so at least 6... and still in the running for 3 Gold line leagues next week."

MEAT ME: "So what are the most titles you have won in one season?"


Matt Fite: "I've won two leagues in a season before. Getting to the playoffs takes a lot of skill and a little luck. However winning the championship game takes a lot of luck and a little skill. It's all about winning two weeks in a row against two of the other best teams in two of the most unpredictable weeks of NFL action what with team having clinched playoff seeding in some cases and resting star players."

MEAT ME: "What is your most memorable Fantasy moment?"

Matt Fite: "Winning my first title for sure!"

MEAT ME: "Was it a close call or did you win by a mile?"

Matt Fite: "My first title? I believe it was a healthy margin without quantifying it as "a mile."


MEAT ME: "What advise would you give someone interested in getting into Fantasy Football?"

Matt Fite: "Oh that's easy. Try to pick players you like whenever possible, avoid chronically injured guys, and have fun. It's a game."

On that note the food came. Matt and I waste no time and dig right in. It's really, really good. Matt is very satisfied with his Turkery burger and I am just loving mine. This is what you can expect from cows that are grass feed. This is a fattier beef and that just tastes better. There is no need to over season, the beef will flavor itself plus the onions were just the right touch! Matt says his Turkey burger was just as tasty. It is nice when you don’t feel like you are suffering by not ordering beef. The onion rings and fries come in a paper cup. A little rings on top, fries in the middle, and more rings on the bottom. Love That. They are very nice and a little crispy. Not over or under crispy, just right. I hate places that leave these items sitting in the frier because they are busy doing other things. At this place they care.

The atmosphere is awesome. It smells of success and I wish Matt the best of luck in the rest of his leagues in the playoffs. I am being nice because he is in last place in my league (laughing inside). The experience was awesome and with all that shake left I am going to have to “Go with my GUT!” and finish it another time. Be merry and MEAT ME!

For more information on Burger Lounge go to:
http://burgerlounge.com/

Find our more about Matt Fite at:
http://www.marketinggigs.com
http://www.funeraldirectoryusa.com

No Guts, No Glory,
MEAT ME!
aka Sean Rice