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Episode 40: Catching Up with Sam McGann

Sam McGann returns to The Check to reflect on his career and share what’s next after turning over the reins to the Blue Point Restaurant in Duck, NC, where he was co-owner and chef for the past 32 years.




Transcript


Brady Viccellio

Sam McGann was a guest on our eighth episode. And we're happy to welcome Sam back for our 40th episode.


Alvin Williams

Welcome to The Check. Welcome, Sam.


Sam McGann

Thank you, gentlemen.


Alvin Williams

Welcome back. You are the check podcast family and restaurant family. So we're always happy to have you back. So, thanks for being here.


Sam McGann

Always fun. Glad to be here.


Brady Viccellio

Speaking of the of the restaurant family, are you actually still in the restaurant family? I'm a little confused by that.


Sam McGann

I'm always in the restaurant family.


Brady Viccellio

Well, tell me about the Blue Point.


Alvin Williams

You just jumping right in there, eh Brady?


Brady Viccellio

What? What's on everybody's mind? So what's on my mind?


Alvin Williams

Well, we'll ask him in a second. But before we get to all that and get to the details, like Sam have a couple minutes to collect his thoughts. But speaking of restaurant family, so I'm a little somber, a little somber today. I just got back from a funeral. And it was from someone in the restaurant world who meant a lot to me, and I'm sure he meant a lot to both of you.


Brady Viccellio

Yeah, means a lot to all of us. Yeah.


Alvin Williams

Yale Nesson passed away. And if you if you don't know he was the founder of Nesson Meats, which was a company in Norfolk that provided all our restaurants, with meats and he, he supplied us with many, many years of jokes and fun and kindness. And he was just a really great man. And we're gonna miss him.


Brady Viccellio

Yeah, was always a great customer, a great adviser, great friend, and a great supplier.


Alvin Williams

You know, everybody always says nice things about people after they pass. But I mean, for real, he was just so cool. So genuine when I think I was early 20s When I first got to the states and had my interaction with him, and I would go down to his warehouse down there in Norfolk and, and he and I worked for Frank speak and Chambord at the time, and he was just so kind and he kind of took me around and showed me the ropes. And I remember going into the office, and it was it was something like at a good balance, you know, where they're all sitting around the restaurant or outside the restaurant, smoking cigar smoking cigars, because yeah, I used to smoke two or three cigars a day. But you know, there was, it was like Tommy two times was there. And Bobby Goldwasser/


Alvin Williams

And those, you know, Paul, Paul Walsh, Paul, forget about it. Walsh. And then it was you know, everybody was down there. And they were just so kind and it was a cool place to be in those guys started early. I think they started their shift around 2am or something. So by the time I got there, they were


Brady Viccellio

there on dinner as you pop in and see them at 10 3011 o'clock in the morning. They're all having dinner.


Alvin Williams

Steak. Yeah. In the office, but yeah, he's he's gonna be missed. And he's, I was just thinking last night, it's just a family thing. I fortunately got to go out for once and went out for dinner last night Brady went to Luna Maya to see great. Yeah, see, see the the young ladies there who we had on the podcast, Carla Envivio. And Vivian. And they were very hospitable. And their food is just delicious. You know, and then they took good care of us. And it just makes you think that's part of restaurant family, two restaurants taking care of each other suppliers taking care of each other as taking care of each other. It's a it's a pretty cool thing that we do.


Brady Viccellio

I have some on that. But I want I want Sam to weigh in on on Yale because he just Yeah, over there. Yeah,


Sam McGann

I worked at a restaurant on Colley Avenue, Clark's back in 81, 82 83. And that's when I first met Yale. And of course, he called on customers in person, weekly, and always brought product by for us to try. And those were the relationships that mattered. And that still mattered today. It's those personal interaction that you have with an individual that makes the difference in how you look at your business, how you buy for your business, and the connections that come with that. So of course, getting to know body over time as well as a transition to him. So lots of fun memories going way, way back decades.


Alvin Williams

Not funny how quickly that just zips by. I mean, you knew Yale 10 more years than I did


Sam McGann

40 years ago. Yes. Yeah. How long ago? It's been


Alvin Williams

you Brady, your experiences with you?


Brady Viccellio

Yeah, I mean, I I knew Yale from when I was a child. I mean, he would come in to sell meat and and then he'd come in to eat it.


Alvin Williams

Because he knew it was good.


Brady Viccellio

And, you know, I knew him as a busboy. I knew him as a as like I said, a kid sitting on my mother's knee while she was older, and, you know, whatever. He was friends with my grandfather, his friends, my uncle, and he was, I believe A friend of mine, I mean, I might think of him as a friend. He's a generation or two beyond us. But always, like you said, he's part of the family and always, always supportive and always just a great guy. And he will be missed. And he's got he leaves behind a great family. But with


Alvin Williams

Yeah, absolutely. Denise and Denise. And Atkins Yeah, yeah. And grandkids now.


Brady Viccellio

Yeah, great grandkids. Yeah, it's, and I mean, I can't say enough good about Bobby either. You know, it's a it's a great loss for all of us,


Alvin Williams

obviously, but I have a picture of me and Bobby, on my wall in the office. And I always look up to that pitcher when I'm going through a tough time, especially if I need supplies or something. I just look up and there's Bobby G on the wall. Let's raise a glass to Yale. Yeah. Yeah. We should probably raise a cigar. But you know, but if we had one. We had a cigar.


Alvin Williams

We do it right.


Brady Viccellio

Yes. But of course the check a podcast about restaurants, podcast headquarters, and studio, World World Headquarters. It also doubles as my bookkeepers office. So I don't think if we smoked half dozen cigars in here. She'd be too happy with this.


Alvin Williams

Just stick with it. Let's get back to our esteemed guest, Chef Sam again. Chef, author, philanthropist, drinking, buddy, drinking buddy, musical expert after midnight. Yes.


Brady Viccellio

Whiskey, whiskey connoisseur and an expert beyond beyond anybody's knowledge that I know of.


Alvin Williams

Yeah. And ham and bacon aficionado. So tell us what's going on with you, Sam, what's what's this new chapter in your life? And how does it come about?


Sam McGann

Curious, curious is the word I think I am still curious of whatever it may be. But pretty much all things food and wine and restaurant related. So I'm still curious.


Brady Viccellio

Well, I'm still looking for a reliable dishwasher. So if you're curious.


Alvin Williams

He did say he was curious about some tables.


Brady Viccellio

For those of you who don't know, Sam McGann and our relationship with Sam, Sam is a chef of long and respectable lineage. I think he cut your teeth over there at a at a duck in right, Sam,


Sam McGann

among others. Ken was, was the big one was was the big one. Yeah,


Alvin Williams

Sam's Norfolk, born and raised and came up through restaurants and Virginia Beach.


Brady Viccellio

And then I think a Norfolk Academy alum.


Sam McGann

Academy alum, Johnson Wales alum. And don't get an alarm. Yeah. trellis alarm?


Alvin Williams

Yes. For about that. Yeah. And then after cutting your teeth around here, and Williamsburg and then you moved out to the Outer Banks, where you opened up your own restaurant with your business partner, Josh, Jim powers, and is the famous blue point. Yeah, which is still there to this day.


Brady Viccellio

Real quick on that I know for a fact that SSam had his hand firmly on the tiller. But over the years, he has taught the current owners the way of those seas and, and they're gonna navigate it. I think he's got, as far as I understand, the confidence level is through the roof of what they're gonna do with that place, and they're gonna, they're gonna do a great job.


Sam McGann

Well, we certainly hope so. And we feel like we've nurtured them, shall we say, over the last 10 years to take the reins and keep the restaurant as it is or better for the next 30 years. They were coming into it about the same age as John and I were when we went to dock it back in 89. And so took care of us for over 32 years and I really think that this family can take it for the next 32 years.


Brady Viccellio

And Sam and Alvin and I have personal relationships or we're we're friends and I know he's extremely close with Alvin and close with me as well. But Alvin and Sam are are kind of thick as thieves you might say.


Alvin Williams

We have a lot of the same interests that's all you know. I just remember some you used to have Ocean Boulevard as well right? You had Ocean Boulevard and and there was another restaurant you had was like a sandwich thing. Good Life was good


Sam McGann

nice call the good life good way Yeah. At one point also in Kill Devil Hills.


Alvin Williams

So you go way back on the Outer Banks as well as you do have the beach 70s semies restaurant chef royalty that we have in our


Sam McGann

and can't forget Crawdaddy 's that was a little bit before my time. Yeah. Data the schooner earlier and that was a springboard for me working with with Todd and Rick, tell Jared some great chefs to jerk Rick Magritte. Yeah, in 1988 8788. Right.


Alvin Williams

That's more restaurant family. But we don't talk about those cousins. Just kidding.


Sam McGann

More restaurant family? Absolutely. Yeah.


Brady Viccellio

You know, I was real quick when I was thinking about the restaurant family and how the restaurant community see, we all kind of have like a, he might say healthy competition with each other. And that keeps us it keeps us good because if there was no competition, we would likely rest on our laurels and, and not be as good as we are. But we're all well, most of us are good friends, and we're similar personalities, and we deal with similar problems. And we, we all get together and have a drinker or some of us have, have passed that drinking stage in our life. But we get together and we and we share stories and advise advise each other


Alvin Williams

as a competition or is it synergy?


Brady Viccellio

You know, it's if people eat where they want to eat, and it's it's never anything, you can't get upset with a guest because they've decided to eat it. Cobalt grill and not Stein hoppers know what to eat, and we


Alvin Williams

know they're not gonna eat it Stein helps every day. So I think it's great if they eat a cobalt one day Stein, I was another day Bluepoint another day. Those Luna my you know, and they hit, you know, they hit a little bit of a, you know, every once in a while,



that's what a good diner does. Yeah, right.


Brady Viccellio

Right. They get around, and then spread


Alvin Williams

the word. Yeah. And that's what we all need right now to still,


Sam McGann

I think there's a sense of curiosity to me when we get together and talk, because I'm always interested in another opinion, and a philosophy and an idea that worked for you that we may be able to, to use ourselves and as operators, or as partners in a restaurant, as well, as chefs, as Alan and I are, you know, there's a certain understanding, I think about what we do every day, as you said, Brady, now we deal with the same issues. Whether there be


Brady Viccellio

it's hard to explain, yeah,



it's hard to explain. Whether it be it's hard to explain.


Alvin Williams

Sam, seems like you've set the restaurant up for success with the new ownership. And they work very closely with you over the years. And it would appear to me that they're going to continue with your recipes and your dishes and, and the menu, pretty much the same as what it is now, what are some of the things that you hope that they maintain? And keep, which obviously is part of your legacy? But what would you be upset about if they took out of there? Oh, what do you hope that they add? You know,


Sam McGann

well, a little bit of both. First off, you know, we have built over the years as most restaurants do, what we consider to be signature dishes. And from our perspective, they tend to happen on a seasonal basis. So I hope that they will, and our guests always ask, invariably, you know, a few weeks before, you know Wednesday, oyster stew going to be on the menu, or when you're going to bring back the seat, she crab soup, the strawberry rhubarb cobbler with buttermilk ice cream in the spring. Those are some of the signatures that I hope and there's so many more that they will hold on to is least at least as long as they feel like they stay relevant. And obviously menus change over time and even signature sometimes change. Hopefully, they'll create their own new ones. And they're little things that I think the restaurant can do better, subtle, but important things social media, I think it's always important and how they present themselves. So I hope that they spend a lot of time keeping up with that, and sending out a nice, clean message. Hospitality is a big part of what we've done. John was great at that. I mean, he was as comfortable as you could be with anybody that walked in the door. I think they have that too. But getting to know their their guests, creating new relationships. And we all know how important our reservation system is, and keeping track of our guests and what's important to them. And the building and the facility. Just keep it fresh, maintain it, even improve it. You know, again, restaurant designs are constantly changing, and they're always new ways to fresh in your space. And I assume and hope that over time that being a younger partnership. They'll see some things that probably could use updating, that always makes the guests appreciate something new and a little different when they walk in the door.


Alvin Williams

I'm looking forward to going there with you for dinner.


Brady Viccellio

He'll be fine because you'll be relaxed now


Alvin Williams

you can you know, you won't have to worry about watching the door, see who's coming in, or, you know, did that dish go out right or, you know, the things that we worry about when we sit down in our restaurant,


Brady Viccellio

you'll still be worried. Maybe


Sam McGann

funny, it's funny you say that a few times that I would go in. They had a special seat for me in the corner or about backwards to the dining with to the rest of the dining room. Good sound. So I, yeah, you know I could, I could hear the music and I could see the lighting to a certain degree but the rest of it was pretty blind to the first thing I did do was keep the reservation that Cindy had for New Years. And so we were happy to go back on New Year's Eve for the first time with some friends to enjoy the restaurant. And that was that was a lot of fun. Nice. But yeah, come see me and we'll go out to dinner. Or sit in the yard, watch the sunset, what a cocktail


Brady Viccellio

probably could do both right? Don't have to ask me. I'm there our way.



Absolutely.


Alvin Williams

So your days have now changed them because you've gone on and sold your restaurant. And you don't have to deal with the day to day minutia that Brady and I are still trudging through what is in store for you now, I heard maybe some book writing I hear you doing some restaurant consultation work, you're spending lots of time on the golf course. Nice made that one up. Tell us what's going on. Well, it's


Sam McGann

only been a couple of weeks. Alvin Allen's it feel to two months, but not two years already. Really, I'll take my time to make those decisions, the standard stuff, trying to take better care of myself, get some exercise, do a little writing, do a little cooking at home, do a little consulting all those things. I don't know where I'm gonna find find the next place for me, right now, it's really hard just to get out of the routine that I'm so used to. I've always felt like that. There's this bubble that we put ourselves in daily, that we know so much about. And we have our routine and the calls we have to make and the decisions that have to happen, the product that we have to source, the staffing that we have to deal with. And we're really good at that. As difficult as it is sometimes when you don't have the answer that you that you need. And I missed that already. You know, there would be nights when I would have a hard time getting to sleep worrying about the next day service or what we have in store in the restaurant. And the only way that I could relieve myself of that is to get in there and walk in that back door. And that normalcy of the staff and your familiar surroundings and I'm gonna have to get used to not being there. And, and enjoying that. Being lucky enough to have that bubble to stay in without the worries that come outside of it. Now I'm learning to deal with the real world.


Brady Viccellio

I still wake up in the middle of the night and think with anxiety about a paper that's due, I would imagine it'd be kind of like that. Absolutely. Like, you know, like, your high school, whatever, you got some project that you do, and you're like, oh my gosh, I haven't done that yet. I thought what am I gonna do? I'm gonna go to class tomorrow and not have it. And you got this anxiety? And then of course, we all have the restaurant dreams where whatever, there's a flood and you got a full house or whatever it is. Oh, don't


Alvin Williams

leave the fryer around. Yeah.



Oh, yeah. Yeah,


Alvin Williams

you definitely gonna have some of the time transition stuff with us not being open for lunch now. Like when I used to go to sleep and sleep for a couple hours, and I would wake up. And the immediate thing is, you know, okay, wake up, shower, out the door, because you got to serve lunch in a couple hours. Now that we're not serving lunch, it's like, you know, wake up shower, oh, I can spend a little time with my kid or I can, you know, listen to the news or, you know, I can go out into the garden and pick something and then go to work a little bit later. So it's, it changes, there's different transitions and different chapters, I guess. I guess for this new COVID schedule that I have. It's made life a little different. For the better. I think so I'm rolling with the no lunch policy right now. Sam, tell me a little bit about restaurant consulting what that means in your world is it? Like where you say, Okay, here's the recipe and you show someone how to make it? Or is it more about designing a kitchen for a new restaurant? Or is it about telling someone how to run a restaurant that doesn't know who what is? What is your consulting makeup there?


Sam McGann

I don't have a lot of experience with this yet. So I don't know if I have the right answers. To me. It's whatever knowledge and experience I've gained over the years as both being a chef and an owner that I can bring to the table. I always feel like that I've looked after the needs of the kitchen more than I have the restaurant. That's always been my first priority even though I am an owner as well. And I feel like a lot of times, restaurants don't look at the responsibilities that the kitchen takes on recognizing how much of that is part of their revenue as a profit. center and also as a call center, you're 70% of the revenue, but you're also 70% of the cost. So I'm hoping that some of that experience that I've gained, I can look at that business model, look at that kitchen setup and see if I can't improve some systems, some organization, there is a famous chef who says that consistency creates greatness. And I believe that famous chef Thomas Keller said that not Sam, again, it's, it's, it sounds so simple. But you can look at that across the board of any foodservice operation as high as the French Laundry in per se, or is as large in scope as on McDonald's. And anyone and all of us in between. And I think that's what builds longevity is that understanding of what consistency means, which I think we've all come to learn as shit as Chef and owners and operators, that have kept their businesses successful for for so many years,


Brady Viccellio

people get kind of discouraged by the monotony of maintenance. And they say that, you know, it's boring doing the same thing over again, I find nothing boring about consistency. It's, it's such it's an everyday challenge. And to make the same plate, sometimes I'd have different things that come in the back door, or different seasons, and whatever it is, there's nothing boring about it. It's just always different. To be consistent, you have to be nimble, and you have to be adaptive to remain consistent. Ironically,


Sam McGann

that terrible word of routine that gets done every day repetition that people get tired of, I agree with you 100%. If you can eliminate the variables that you deal with day in and day out, and just do the job that you're good at, and that chefs are good at. That's a that's a win right there. And setting up a system from the minute you walk in the door, knowing exactly how you're going to run your kitchen. And everybody's involved in that. That's the key is to delegate some responsibility and build some pride in the in each individual. And recognizing you know how important they are and how much they they can learn if you teach them.


Alvin Williams

So the area of duck itself and the Outer Banks, I know when you when John first got there, he just fell in love with the area and fell in love with the property where your restaurant was, is it? Is it much the same? Or is it changed some? Was that the reason for you to maybe get out? Or is it just point in time in your life where opportunity came and you took it?


Sam McGann

Well, we sort of grew up with duck when we first went down there a number of statuary of 8989. And it was pretty barren, especially that time of the year. And I think it was kind of a a hidden gem. To a certain degree. I don't think people recognized the development that was happening down there. And over the years, we sort of grown up together. No, we we had for 15 years a very small spot there on the water. We did a remodel in oh six, because the community was, well we needed a bigger restaurant, just that simple. The summers were busier though even the offseasons were busier. But from our perspective, I do think the last 20 months may have initiated this thought process a little sooner than later. And I do think that maybe we were always felt like it was fortunate if we could get out a little earlier than a little too late. And it seems like that's what's happened. If the business had things had made maintain the same way we had been going from 2019 We probably wouldn't be where we are today. I probably would still be in the restaurant enjoying the business and the the experience just a little bit more than we have for the last 20 months. We all know what we've been through and how difficult it is. I think that's why I'm I'm here where I am. You know today 2022


Brady Viccellio

So you've done the Jerry Seinfeld you've gotten out on the top it's I understand that it's been a tough 20 months but but you've gotten out with a with a good business and you didn't although you've had your challenges you didn't struggle you've come out and let the business in great shape business in great shape but it's like you know, a lot of people will have a business and they'll leave it to a family member or sell it and it's kind of like give your child the the family the family station wagon and the wheels are about to fall off and that kind of thing. But But you had a nice you know kind of a hot rod with a double barrel carburetor and I think something about


Alvin Williams

Brady's trying to say it's gonna be a seamless transition between you and the new owner. cuz they've been there for so long. And they, you know, they've learned how to


Brady Viccellio

set them up for success. And you've left on a high point, and not a time where you're struggling and had so well, it was yeah, it was absolutely, it was a decision you made. And it wasn't forced. It was a nice time and a good opportunity. And somebody recently, another restaurant had sold recently, and somebody said, I'm so sorry for them selling the restaurant, I said, Why would you be sorry, someone a restaurant, it's like, you know, the two happiest days in a person's life, the Daisy, by boat and several boat, it's kind of the same for restaurant,


Sam McGann

a fifth very fortunate to be where I am today. And I think we worked really hard, at least, it was always important to me that I did leave the building in the best shape possible, it has value if you take care of it. And that was such an important part of my life was making sure that that physical plant was taken care of, and the staff was taken care of. So that when and if that situation came up, we did have something of value that somebody would want to take and and make it their own. So we've been very fortunate, Brady, there's no doubt about it, when, you know, they closed the bridge in 2024, for about two and a half months. Once they reopened it, people came back to the Outer Banks. And we saw an influx of new residents in a way that you didn't see in other parts of the country. In other in urban areas, they came to the Outer Banks, because of the the fresh air, and the water and the sand. All those factors have have been had have made us feel very fortunate.


Alvin Williams

So when you travel, because I know you're an avid traveler and you you like to travel like I do, and sometimes we're fortunate enough to travel together. So we would go to restaurants and we see things and why oh, well I'm like I could do this and tweak it and do a little something like this and use it as a special or maybe it's a new menu item because a great idea. You know, now what will your Outlook be on on that? Because you don't have the well I guess you do if you consult in somebody else's restaurant, you can, you can still do that or


Sam McGann

all of us are recognized the importance of of traveling. And again, there's that sense of curiosity, and excitement when you taste something new, or see an idea that you really think can be helpful to the business. I'd like to pass that along to anybody that wants to listen. Yeah, cuz I it's, it's still really fun for me to enjoy the table. You know, whose average table it is. And when we're not eating at each other's table. We're traveling looking for that table that can, you know, give us that fun experience and some ideas possibly that we can use on our own. But I write things down. I take notes all the time. I'm a legal pad not. And I'll continue to do that. Whatever way I enjoy it so much.


Alvin Williams

Ray, do you ever notice how easy it is to go out for dinner with Sam? Because normally we'll go over the menu and we'll look wow, should I get this? Or should I get that? And when you would Sam,


Brady Viccellio

what does Sam do? He orders everything. One of it opens up a menu. I mean, I hate to bring this in again. But he goes into the Cheesecake Factory because there's like five, yeah, that he will want to try every day on the menu. Sometimes, he's always great to eat with, but he's always bad to get the check with. Although he's very generous, and he's always willing to. But if you've got



to put my money where my mouth is.


Brady Viccellio

It's difficult.


Alvin Williams

It's fun. It's fun.


Brady Viccellio

Sam, we touched on a lot of your lineage of many restaurants that you've successfully been involved with. And now that we've got the blue point as a as a close chapter, I'm curious to know, what's the one piece of advice that you've can kind of take from that whole experience and compress all of those years into into one phrase that we can take to that element and I can take as as a piece of advice.


Sam McGann

Believe in what the word quality means. And everything that you do, how you treat your staff, how you take care of your physical plant, the product that you purchase, the way you handle your staff the way you would thanks you expect of yourself, you know The standard, it all falls, you know, basically, on us, we set a standard for ourselves, for our employees, for our customers. And that's, that's a, that's a heavy burden to a certain degree. But at the same time, it's in your hands. And that's pretty cool. You can really make it what you want it to, to be. I also think there's the last thing I'd say is, is ideal and there's actual and the higher you reach for ideal, the higher you you are actually and never stop thinking that way. So there you go. It's my thought,


Alvin Williams

quality and don't compromise. But I think the


Sam McGann

plastic compromises is is essential at the same time, just like a marriage, right?


Brady Viccellio

It's like don't don't all right. You heard it here first. I think maybe the it's don't let don't let perfect get in the way of great


Alvin Williams

Go ahead. Pause because we're getting on to marriage now.


Brady Viccellio

Okay, well, that's nice. It's yours department.


Sam McGann

I'll never forget the importance of a partner as well whether it be in business or whether it would be in in life. Yeah, it's it's crippling, you know, you can't be so selfish. You have to compromise How long were you and John partners 32 and a half years? Well, we'd known each other though literally since high school and worked in in two different restaurants.


Alvin Williams

And he has he still has a restaurant in Dayton also. He's a current co owner I guess Co


Sam McGann

Co owner Yeah, yeah. The coach house in Norfolk Yeah, right now.


Alvin Williams

Mm hmm. So I'm sure he's a lot more focused on that now. Yeah, this


Sam McGann

will give him more time to spend there and I will have to warn him about him not being at the blue point anymore.


Brady Viccellio

When you know Terminus


Alvin Williams

it's time for the lightning round. Alright, so I'm ready. This is the lightning round. This is where we ask you a couple questions. And lightning means that you have to answer quickly. No, great soliloquy just boom. Hit us with the answer. All right. First question is from me. Sam.



Favorite movie on for rad October.


Alvin Williams

Oh, just Sean Connery


Brady Viccellio

are nice. Some your favorite meal,


Sam McGann

roast chicken or a barbecue sandwich.


Brady Viccellio

You gotta respect that. Yeah. Simple, Effective.


Alvin Williams

favorite beverage.


Sam McGann

The boulevardier, a bourbon Campari sweet for most equal parts.


Alvin Williams

So like a


Sam McGann

with an orange.


Brady Viccellio

A Boulevard West is a is a Manhattan. No, it's


Alvin Williams

not an Hatton. It's, I mean, it's a


Sam McGann

Ryan Negroni.


Alvin Williams

I said, yes. But using bourbon.



Well, no, right? Technically, right, right.


Brady Viccellio

And Negroni is is is is gin gin. So it's yeah, you replace the gin with with whiskey. Okay, technically, right. You're up the three words that you think best describe yourself.


Sam McGann

Loyal, dependable, simple.


Brady Viccellio

I'd agree with that. Okay, simple works, and in the most in the best possible way.



Low maintenance, low maintenance.


Alvin Williams

What's the best advice you ever received?


Sam McGann

Rest when you're 90? Word,


Brady Viccellio

Word. If you could be someone else for a day? Who would it be?


Sam McGann

I guess I'd stay in the food field. Maybe a sushi chef. Someone that can break down fish into its perfect parts. Something that I'll never be able to do.


Alvin Williams

Never say never. Never Say Never say never. Alright, I got one. What would be other than hosting the check podcast? What would be a dream job for you?


Sam McGann

It's funny. I've I've thought about this. That doesn't mean that I've got an answer for you.


Alvin Williams

Is it playing with Bruce Springsteen?


Sam McGann

I could be sound engineer for the street band. Yeah, I think that would be a good way.


Alvin Williams

What are you gonna say before I interrupted you so something silly and


Sam McGann

boring probably. Traveling with Bruce would would be pretty ideal.


Brady Viccellio

Maybe he's a listener? No.



He does his own show.


Brady Viccellio

With Bruce Yeah point. Buddies well, you should cell number you should text. We have we got a photo with


Alvin Williams

one night where we hung out together. A photo


Brady Viccellio

in London.


Alvin Williams

I do. We got the evidence. I know I've seen it posted. Photos great we hang out at Claridges bar and bruiser buddies. So the night that they did a concert in Hyde Park, and he was playing with Paul McCartney, and then the city shut him down. There was like a noise ordinance. It was like 10 or 11pm. And they shut him down. And they came over to the bar where we happen to be having a couple of libations and we all got to hang out together this one, and it was the basketball coach.


Sam McGann

Pat Riley. Yeah, I saw I remembered the picture. Yeah. All right. Lucky Dog.


Alvin Williams

We don't post that pitches. He


Sam McGann

Oh, yeah. Yeah. What you got to do is Photoshop me in there.


Alvin Williams

Idea. All right, you got it. Well, Sam, it's been great having you on the podcast once again, on our 40s this is, you can't call it 40th anniversary, but it's 44th episode. And we appreciate you being here. We wish you all the luck in the future with whatever it is that you're going to do.


Sam McGann

Well, congratulations on 40 shows. I hope you invite me back. I think 32 shows later. That is the number 72 Now's where when when I'm due for a return visit mind. And thanks for having me. Let's get together off the air here soon. You got it right, wherever do


Brady Viccellio

we're looking forward to it. Sam, thank you very much for joining us, once again on the check.


Alvin Williams

I'm Alvin Brady, and this is the check

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