E53: Lets play at The Backyard

[00:00:00] Welcome to The Brunswick Group Therapy Podcast with Lucas and Kimberly.

[00:00:11] All right.

[00:00:12] Episode number 53.

[00:00:14] Here we go.

[00:00:15] We celebrated our one year anniversary with the podcast and I got pied in the face.

[00:00:22] I got pied.

[00:00:25] Gosh, you guys are still salty about that.

[00:00:28] Yeah.

[00:00:29] Yeah.

[00:00:30] My husband goes, I'm surprised they allowed you.

[00:00:32] I go, allowed me.

[00:00:35] And they asked for permission.

[00:00:36] Thought about knocking it out of your hands.

[00:00:38] Right.

[00:00:39] And while we were there, we interviewed the owner of the backyard.

[00:00:42] Yeah.

[00:00:42] You guys are going to hear that in a little bit.

[00:00:43] So great things going on there.

[00:00:46] New stuff going on.

[00:00:48] And so you'll hear about that shortly.

[00:00:50] You obviously follow market 42 on, on Facebook.

[00:00:53] I do.

[00:00:54] And you saw that they started building.

[00:00:55] Finally.

[00:00:56] Massive steel beams and they post almost every single day on their

[00:01:01] Facebook page and it's fun to see what they're posting.

[00:01:03] Early this week, they said that they have a sit down,

[00:01:06] 120 seat bar to enjoy the food from select restaurants.

[00:01:11] I can't vision that.

[00:01:13] I can't either, but it says that they were going to have a dozen

[00:01:16] restaurants.

[00:01:18] Like in the complex.

[00:01:19] I assume it's going to be like a food court setting where you go up to a

[00:01:22] counter and order.

[00:01:24] Sure.

[00:01:25] Food.

[00:01:26] And then go to the bar and get the drink or whatever.

[00:01:27] You know, like they would, you know,

[00:01:29] like a rest stop would have or something.

[00:01:31] I mean, I've seen outside renderings, but I haven't seen anything.

[00:01:34] Have you seen anything about the inside?

[00:01:36] Uh, I did see some pictures of it.

[00:01:37] Did you?

[00:01:37] Yeah.

[00:01:38] So they're going to have, uh, you know, obviously vendors that you can

[00:01:40] purchase food supplies and stuff like that and take home.

[00:01:44] Um, they're going to have outdoor farmers markets seasonally,

[00:01:49] uh, as permitted.

[00:01:50] Very nice.

[00:01:50] It's going to be a nice destination.

[00:01:52] I think it will attract people from quite a distance, just like the two

[00:01:56] new, uh, wineries will.

[00:01:58] Yeah.

[00:01:59] So, uh, pro road court or build up.

[00:02:01] You're talking about pro road.

[00:02:02] Yep.

[00:02:05] Oh gosh.

[00:02:06] What else we got?

[00:02:07] Island time is opening up next Saturday, June 1st.

[00:02:11] Nice.

[00:02:11] I saw went by and saw them.

[00:02:13] I think they were trimming some trees or something and sprucing

[00:02:15] everything up.

[00:02:16] No pun intended.

[00:02:17] I just threw that out there.

[00:02:19] So, uh, make sure you go check them out.

[00:02:21] One of the few places that are on here that even has mini golf.

[00:02:25] Yeah.

[00:02:25] And I can't think of a batting cage nearby either.

[00:02:28] Out, not outdoors.

[00:02:29] Yeah.

[00:02:29] Yeah.

[00:02:29] Right.

[00:02:30] I know they have some type of ice cream.

[00:02:32] I don't know if it's soft serve or hard server.

[00:02:34] That's what they had in the past.

[00:02:36] Uh, remember they had dole whip.

[00:02:38] Everybody went crazy over dole whip.

[00:02:39] And so they got rid of it.

[00:02:40] Oh, did they?

[00:02:41] Well, I think, I think it was the previous one was that

[00:02:44] had the dole whip to reach out.

[00:02:45] I don't know.

[00:02:46] We'll see.

[00:02:46] Yeah.

[00:02:47] Speaking of flavors, don't land announced a flavor of the week.

[00:02:52] So every week they're going to have a new flavor.

[00:02:54] That's, that's what I like about, um, Rosati's you can't

[00:02:57] fall in love with any one thing because it's gone the next day.

[00:03:00] Maybe I want a monogamous relationship with a flavor.

[00:03:07] So I did not yet stop in for a peaches and cream donut, but I

[00:03:11] still do still have a couple more days.

[00:03:14] Says that it's going to go Tuesday through Sunday, each flavor.

[00:03:17] And you can get it in a donut, a Long John or a Boston cream style

[00:03:20] donut with chocolate frost.

[00:03:21] So I have to tell you my, we've lived here over 20 years and

[00:03:25] for some reason, my husband just started going there.

[00:03:29] Like he just discovered it and I'm like, dude, where have you been?

[00:03:34] And then he's like, Oh, you need to stop and get us some, uh,

[00:03:38] I'm sour cream donuts or whatever.

[00:03:40] The current thing is that he's on.

[00:03:43] I stopped in at five 30 after work.

[00:03:47] There were seven people in front of me at five 30 at night.

[00:03:52] I'm like, people really.

[00:03:54] So like five 30 in the morning, five 30 at night.

[00:03:58] It's always been two or three people in line every time.

[00:04:00] And I go once a week at least, um, you know, cause it's done.

[00:04:03] Well, keep doing.

[00:04:06] Oh my gosh.

[00:04:08] So, um, Brunswick is hiring a company to, um, prepare parks and rec

[00:04:13] master plan.

[00:04:15] So what that might look like policies, land use, et cetera.

[00:04:19] So if there's something that you would like to see improved in the future,

[00:04:22] there's a post up there.

[00:04:24] And, um, did they have the fishing Derby?

[00:04:26] I thought that was postponed.

[00:04:27] I don't know.

[00:04:28] And I didn't see it.

[00:04:28] They did have the fish.

[00:04:29] The Brunswick optimist had the fishing Derby on Saturday, the 18th.

[00:04:33] Yeah.

[00:04:33] Cause it was postponed.

[00:04:34] And then speaking of fishing, I don't know if you have it in the lineup

[00:04:38] cause I didn't look at the lineup this week.

[00:04:40] Didn't do my research, but anyway, there was a video on Fox eight of a

[00:04:46] little boy that was so excited and he's from Brunswick.

[00:04:49] I saw that.

[00:04:50] So, um, that was really, really neat fishing down.

[00:04:53] I think at Lake Erie.

[00:04:55] Yeah.

[00:04:56] It was just so cute.

[00:04:58] Pretty large fish.

[00:04:59] Yeah.

[00:04:59] Yeah.

[00:05:00] Um, but yeah, they're going to prepare this master plan.

[00:05:02] It's going to, um, collect input from the residents.

[00:05:06] So start thinking about how you want to see the parks and the rec center

[00:05:09] used and improved over the next, usually a master plans over a course

[00:05:13] of 10 or 25 years, you know, nothing happens overnight with the city,

[00:05:17] with the city.

[00:05:19] Any city.

[00:05:20] Once they create a plan, they usually do a pretty good job of sticking to it.

[00:05:23] Right.

[00:05:24] Right.

[00:05:24] So that'll be exciting.

[00:05:25] If you have any ideas, reach out and let's, uh, let's do that.

[00:05:30] The junior fire Academy is coming back Brunswick Hills fire department.

[00:05:33] It's for ages 12 through 18.

[00:05:37] And that is going to be Friday, June 28th from eight to four

[00:05:41] and lunch will be provided.

[00:05:42] If you'd like to sign up or for additional questions, get in touch

[00:05:45] with Lieutenant Andrew Pavel or just a message.

[00:05:49] Brunswick Hills firefighters.

[00:05:52] And he's, did you see they swore in, swore in their sixth full-time

[00:05:57] firefighter?

[00:05:57] I did see that.

[00:05:58] Uh, Curtis.

[00:06:00] Congratulations and welcome aboard young man.

[00:06:03] They're getting younger and younger.

[00:06:04] And the township is growing and growing with six full-time, um,

[00:06:09] a couple closer closures this week.

[00:06:11] We have, uh, Herman's is closing today, Friday the 24th, all the

[00:06:16] way through Memorial day, the 27th.

[00:06:19] Uh, wishing everybody a safe and happy holiday, taking a little

[00:06:22] vacation there, giving the staff time off and, uh, sidelines,

[00:06:27] uh, will also be closed Sunday and Monday, the 26th and 27th.

[00:06:32] Good for them.

[00:06:32] Taking some time off.

[00:06:33] Good for them.

[00:06:34] Yeah.

[00:06:35] And, uh, that's all the posts I have without further ado.

[00:06:39] Let's take it over to Luke at the backyard here about what's going on out there.

[00:06:44] Here we are.

[00:06:45] Beautiful patio.

[00:06:48] We are here at the backyard talking to Luke.

[00:06:51] He was one of the owners and, um, we're going to talk to him about

[00:06:55] what they got planned for the summer and a little bit.

[00:06:58] We'll just let you go right into it.

[00:06:59] Yeah, absolutely.

[00:07:01] So our dedication and focus is obviously always to the summer.

[00:07:06] And we're super excited about this year.

[00:07:07] We're spending some money, uh, putting in a lot of sweat equity to kind of change

[00:07:13] the feel from what it has been in previous years.

[00:07:16] And, uh, this week we've got new coolers rolling in.

[00:07:19] We're going to have an ATAP draft system out there to

[00:07:22] expand your variety on draft.

[00:07:23] We've got the outdoor kitchen, which is getting built up.

[00:07:26] We've got the smoker, which we always love.

[00:07:29] And that's always a first come first serve and it sells out quick, but

[00:07:33] we've got some really fun plans out there.

[00:07:36] Our biggest dedication right now that we're working on is to try to bring as

[00:07:41] many events here or just activities that people can do.

[00:07:46] Sundays, we're going to try to make those a family-based day.

[00:07:50] So people that are my age, 33, that have a kid, a young kid that missed the

[00:07:55] bar life, but also don't want to go out on a Friday or Saturday, they can

[00:07:59] come up with the kids and the kids can play in the yard and we're going to

[00:08:03] be getting some ice cream up here and it's going to be, you know, the

[00:08:07] ice cream Chuck style ice cream.

[00:08:09] Uh, you know, the SpongeBob Popsicles or, you know, a Klondike or things like that.

[00:08:14] We're trying to kind of change the demographic or broaden the

[00:08:17] demographic so that way we can kind of hit all markets in Brunswick.

[00:08:20] Cause we know that we're not living in a young part of town.

[00:08:23] We're not living in an old part of town.

[00:08:24] We're living in a broad town where certain people are trying to raise a

[00:08:27] family, uh, certain people are home from college and certain people

[00:08:32] are retiring out here because Brunswick is a great community and we want to

[00:08:36] try to bring everybody in and give them the, I call it the patio dive in the

[00:08:42] city because we've been around forever.

[00:08:45] So there's always something breaking, but there's also something new,

[00:08:49] you know, on the other side.

[00:08:51] So you mentioned, um, the kitchen.

[00:08:53] And so you have a special summer menu that you guys are going to be

[00:08:56] rolling out.

[00:08:57] I can't pull the entire curtain off on it.

[00:09:01] There's going to be smash burgers, deli salads for the volleyball players.

[00:09:05] There's going to be a quick order menu with pre-prepared salads, you know,

[00:09:11] ready to serve immediately, uh, pre-prepared wraps, all that kind of stuff.

[00:09:16] So, you know, we're trying to build our cook schedule around having a

[00:09:21] prep book that does a lot of that stuff.

[00:09:24] So that way when we are super busy, if you don't want to wait 35

[00:09:27] minutes for food, we have a tiny kitchen.

[00:09:30] Even when you build the outdoor kitchen, it's still going to be small.

[00:09:34] You've got something that you can pick up, eat.

[00:09:36] It's going to be delicious, well-made and it'll be light so you can still

[00:09:41] jump around on the volleyball game.

[00:09:43] Right.

[00:09:43] Salads don't normally get me excited, but when he put the word deli in

[00:09:46] front of it, um, yeah, I don't know what it is, but you know,

[00:09:50] that might be something I'd go for.

[00:09:51] I just recently had a gyro here and, uh, it was very phenomenal.

[00:09:55] The onion was, was fresh and the Ziki sauce was very, very good.

[00:10:00] And I haven't got to try yet.

[00:10:02] This, the wings, I saw the wings on the smoker, um, but they

[00:10:05] looked really, really good too.

[00:10:07] Yeah.

[00:10:08] I had the wings and then, um, your wife shared the fries,

[00:10:11] which were seasoned with something.

[00:10:13] What are they?

[00:10:13] So you haven't had smoked wings yet?

[00:10:15] I have not had, no, they weren't smoked wings, but they were good.

[00:10:17] They were huge.

[00:10:18] Your wings are very large.

[00:10:20] Yes.

[00:10:20] Um, and somebody said to me definitely in the top three in this area.

[00:10:25] So, you know, in food it's there's two parts to it.

[00:10:29] For one, you got to have somebody good cooking it, which we have in spades.

[00:10:33] Uh, and then on the flip side, crap in, crap out.

[00:10:36] So we buy high quality food in order to deliver a high quality product.

[00:10:41] Um, so the smoked wings are either staple of the entire summer.

[00:10:47] Uh, that's the easiest thing that we can make on the smoker.

[00:10:50] Holidays, special days and pay attention to Instagram and Facebook.

[00:10:56] We'll be letting everybody know that we're going to make the ribs when

[00:10:59] we're going to make briskets, when we're going to do a pig roast and all that stuff.

[00:11:03] Uh, but the, I think the staple of this year is efficiency and high quality

[00:11:13] food delivered over and over and over again.

[00:11:17] Um, and it's the McDonald's model.

[00:11:21] Shrink your menu and deliver high quality food every time as fast

[00:11:24] as you can while maintaining your style.

[00:11:28] The daily specials will be rolled out soon and that's going to be something

[00:11:34] again that is well prepped and we're ready to serve it consistently.

[00:11:38] And those will be served Thursday to Sunday, which is our busiest days.

[00:11:43] So obviously the backyard has a fantastic patio.

[00:11:46] When I think patios, uh, I can't think of another one in Medina County,

[00:11:51] uh, as great as this one with the very large bar outside, uh, plenty of seating.

[00:11:57] I don't think I've ever come here and every seat in the place has been foiled.

[00:12:01] Uh, it's come close.

[00:12:03] Uh, and then there's plenty of tables outside.

[00:12:06] Um, what are some of these events?

[00:12:08] I know you have trivia.

[00:12:09] I know you have some live music.

[00:12:10] What are you, what are you thinking about this summer?

[00:12:13] So happy to report the DJ Dan who works over at Caddy Shack,

[00:12:17] which is another local business.

[00:12:19] Shout out to them.

[00:12:20] They do a fantastic job.

[00:12:22] They're another small bar like we are.

[00:12:24] He'll be up here doing karaoke on Saturdays out on the patio.

[00:12:28] Uh, it's not going to be every Saturday, but he's going to be up here.

[00:12:31] We've got a few dinner hour, who's to catch.

[00:12:33] They're going to be out there playing a little bit lower energy

[00:12:36] during the evenings, we're going to turn the music up.

[00:12:39] I'm going to try to bring a lot of the people that have come in the later

[00:12:42] nights and cater to them.

[00:12:45] Those hours outside of that, one of the things that I've got in my back pocket

[00:12:49] that I probably shouldn't talk about because it's not 100% done yet,

[00:12:52] but for the last two years was inflatable days or Sundays.

[00:12:57] Got a large yard, bringing a bunch of inflatables, let the families play

[00:13:01] on me.

[00:13:01] Uh, outside of that, you know, cornhole tournaments, random Saturdays

[00:13:06] or Sundays where again, we can come together as a community.

[00:13:10] One of the things that I think about as a core memory as to why I got into

[00:13:14] the business is that this country was basically founded in a tavern.

[00:13:19] The Boston Tea Party happened and was planned in a tavern in Boston.

[00:13:24] Uh, George Washington, when he won the revolutionary or, uh, yeah,

[00:13:30] when the revolutionary war first thing he did was retire his commission

[00:13:34] and took all of his generals to it.

[00:13:36] And I'm a student in history, I got this job, but you translate that

[00:13:39] to modern day, it's where do important conversations happen outside

[00:13:44] of the people's house, outside of the Senate, outside of the

[00:13:50] White House, outside of our city halls happening in bars and on

[00:13:56] social media, Redditor gets prison.

[00:13:59] And I'm not willing to talk politics with a bar, but every time I

[00:14:03] have never gotten weird, you know, it's an actual back and forth and it brings

[00:14:08] you back down to earth in the way that we're all residents of Brunswick or

[00:14:14] we're all residents, you know, citizens of the United States.

[00:14:18] We can hack these conversations.

[00:14:20] I was just listening to another podcast and they were talking about

[00:14:25] how online the rhetoric can get so bad and somebody compared that

[00:14:30] to when we're driving, somebody cuts you off and how we're equally as brave

[00:14:38] in the real world when we're in our doors, windows are closed and you

[00:14:43] scream at the driver in front of us.

[00:14:45] So the first bastion or the first line of defense against that is

[00:14:49] when you walk into the bar, we do it all, all of us live in Northeast

[00:14:53] Ohio, you live in LA, you're out surfing or Florida, you're out, you

[00:14:59] know, on the beach.

[00:15:01] Up here in the Northeast, we in the Midwest, we drink and we spend

[00:15:07] time in bars and this is where we can all talk.

[00:15:12] This is where we can break down the political lines and we can just

[00:15:15] have a good time.

[00:15:16] And that's my main goal as a business owner.

[00:15:18] You want a comfortable place for people to gather and just talk about

[00:15:22] what they want to talk about, that kind of thing.

[00:15:25] I want to mention that we're sitting in the front room here and my childhood

[00:15:30] memory of this front room is it was Bud's Meat Market.

[00:15:37] So this is just kind of nostalgic for me and this room is available

[00:15:41] for like a private, private game.

[00:15:43] Absolutely.

[00:15:44] The patio is available as well.

[00:15:45] Okay.

[00:15:46] Is there any charge to use the room?

[00:15:48] As long as you're eating and no charge?

[00:15:50] Yeah.

[00:15:50] Perfect.

[00:15:51] You know, we've got a catering menu.

[00:15:53] And how many can you fit in here?

[00:15:56] Do you think in this front room?

[00:15:58] Up here we fit as many as 50.

[00:16:00] Really?

[00:16:00] Oh yeah.

[00:16:01] Those are usually the rowdier parties where we're having a lot of fun.

[00:16:06] It sounds like things are changing up a little bit around here.

[00:16:08] Yeah.

[00:16:09] And do you have any final words that you want to tell anybody about the backyard?

[00:16:16] Uh, so I'll skip over the backyard.

[00:16:19] But there's a lot of small businesses in Boneswell.

[00:16:22] There's also big boys.

[00:16:24] When you can, give the little guys a chance first.

[00:16:27] They let you down three times in a row.

[00:16:29] You got no reason to go back.

[00:16:31] But I'm not the only small business in Boneswell.

[00:16:33] There's Herman's, there's Family Tavern, there's, um, and I'm going to draw a blank

[00:16:40] obviously right now, but name a few because I know you guys talk to everybody.

[00:16:43] Side Lines.

[00:16:44] Yep.

[00:16:44] Side Lines.

[00:16:45] Draft House.

[00:16:46] Manzos.

[00:16:46] Manzos.

[00:16:47] There we go.

[00:16:48] Diners.

[00:16:49] We could just go all the way down Pearl Road.

[00:16:52] I, uh, while we are technically competition, we're all allies in the fight.

[00:16:57] Um, none of us are driving an Lamborghini, so we just want to put food on our table at home.

[00:17:03] So come here.

[00:17:05] If you have a bad experience, let us know.

[00:17:07] Right.

[00:17:07] We take it, we take it to heart.

[00:17:10] And, uh, you know, if you can, let us know in person.

[00:17:15] And I promise you that business owners like us, like every one of the businesses

[00:17:23] that are mentioned right here, we're all going to work our butts off to make sure

[00:17:29] that you guys are taken care of and that it doesn't happen again.

[00:17:32] Yeah.

[00:17:32] Yeah.

[00:17:33] I mean, you just want to improve as a business owner.

[00:17:35] You don't want, uh, you don't want anybody leaving unhappy and you don't

[00:17:39] know what the issues are unless somebody tells you, uh, you know, this

[00:17:44] goes back to, uh, you know, you can say it in the car, uh, as somebody cuts you off.

[00:17:49] You can say it online when somebody cuts you off, but, you know, you can also say

[00:17:53] it, um, in a bar to the bar owner, uh, you know, that they, that they didn't

[00:17:58] have the best experience.

[00:18:00] I can't fix it if they don't know.

[00:18:01] Correct.

[00:18:02] Right.

[00:18:02] So that's what I'm really proud of the bar staff that we build the

[00:18:06] core bar staff that we built for the summer.

[00:18:09] Mm-hmm.

[00:18:09] Um, I feel like all of them are approaching the summer as a stakeholder.

[00:18:15] And so if you tell them I'm going to know because they want the

[00:18:19] business to do as well as I do.

[00:18:22] And, uh, in many meetings, many conversations I've had with them,

[00:18:28] they're all, you know, Saturday or start Friday.

[00:18:32] As an example, we walked into one of the quarters and one of the

[00:18:37] bartenders is over there.

[00:18:40] It's just, isn't that organized.

[00:18:43] First thing she did was like, I'm going to spend 25 minutes.

[00:18:47] Are you okay with me stepping off the floor so I can get this organized

[00:18:51] to a point where I feel like it's really nice in here and it's easy to

[00:18:54] access and it's like, absolutely.

[00:18:57] I'll go watch the floor and all part time.

[00:18:59] Right.

[00:18:59] You know, um, and I could have gone one or two ways.

[00:19:04] I could have said, Oh, I'll take care of it.

[00:19:06] Um, but I loved that she wanted to step in there to do that.

[00:19:11] I was happy to watch the floor.

[00:19:14] And, uh, so yeah, we're, we're trying to approach the summer where

[00:19:18] everybody that's here is approaching the stakeholder.

[00:19:21] Well, we were sitting at the bar and one of the girls, we were jokingly

[00:19:23] said, Hey, we need a Brunswick therapy drink for the summer.

[00:19:28] And she whipped something up and then she's like, no, I don't like that.

[00:19:31] Let me tweak it.

[00:19:31] And so she tweaked it.

[00:19:32] So we hope everybody, um, goes to your page.

[00:19:36] Likes it.

[00:19:37] The backyard follows, you know, what events are coming up.

[00:19:40] Absolutely.

[00:19:41] Um, and watches for the release of our beverage.

[00:19:44] Right.

[00:19:45] Yeah.

[00:19:45] Brunswick therapy.

[00:19:46] Brunswick therapy.

[00:19:48] The recipe is in my back pocket.

[00:19:52] So it's already.

[00:19:53] You'll need therapy after this drink.

[00:19:55] Let me tell you, it was that good.

[00:19:57] It was that good.

[00:19:58] So, um, Luke, thank you very much for joining us.

[00:20:01] Thank you guys.

[00:20:01] Appreciate your time and appreciate the love.

[00:20:04] Based on my last couple visits here, I know you're going to have a great summer

[00:20:07] and just need to get that word out.

[00:20:09] Yeah.

[00:20:09] We appreciate you helping doing that.

[00:20:11] Thanks for having us.

[00:20:11] Thanks.

[00:20:14] Exciting.

[00:20:15] I've actually been there once since then.

[00:20:18] Have you really?

[00:20:19] Yeah, I did.

[00:20:20] I had, I had the burger out on the patio, the, uh, the backyard burger.

[00:20:24] Delicious.

[00:20:25] The wings were really good.

[00:20:26] Smash burger.

[00:20:27] Yeah.

[00:20:28] The wings that I had were really good.

[00:20:29] And the drink they custom made a drink for me.

[00:20:32] Cause I said, do you do a berry meal?

[00:20:35] And they're like, ah, let me bring in reinforcements.

[00:20:37] And they brought in another bartender and she banged one out and it was delish.

[00:20:43] Delish.

[00:20:45] So, um, just make sure you follow their Facebook page.

[00:20:48] Keep your eyes open for, um, some fun things we're going to be

[00:20:52] partnering with them about, uh, for at least one thing that we know of,

[00:20:55] maybe two things.

[00:20:56] So keep your eyes on that and listen to us.

[00:21:00] And thanks Luke for the interview.

[00:21:02] All right.

[00:21:03] Uh, before we get into things to do in the two on two, let's take it over to Roger

[00:21:06] at houndstown and check out the pooch of the week.

[00:21:11] Hey everybody.

[00:21:12] It's Roger at houndstown.

[00:21:13] Happy Friday.

[00:21:14] Uh, happy Memorial weekend coming up.

[00:21:16] I just wanted to let you know that, uh, we have, uh, Watson with us again.

[00:21:20] He was with us last week.

[00:21:22] Um, he's with us again this week.

[00:21:24] Um, and we'll be heading back to Berea animal rescue if we don't get

[00:21:27] them adopted out today for the weekend.

[00:21:29] So if anybody wants to check him out and hasn't done so yet, um, please,

[00:21:34] uh, feel free to reach out to Brea animal rescue.

[00:21:36] They are open I think both Saturday and Sunday.

[00:21:39] Um, you can not only check him out, but other dogs and cats

[00:21:42] that are up for adoption.

[00:21:43] Um, just want to thank everybody, uh, for all of your help again,

[00:21:47] adopting out the 11 dogs that we've adopted out so far, um, and helping

[00:21:51] out Brea animal rescue and wish everybody a happy Memorial weekend.

[00:21:55] We'll check in next week and let you know who's back with us next week.

[00:21:59] Have a great weekend.

[00:22:01] So if you guys know anyone that's interested in Watson, so he doesn't

[00:22:04] have to go back to the rescue.

[00:22:06] Make sure you call Roger right away.

[00:22:07] Give him a loving home.

[00:22:10] All right, let's get into some of these things to do in the two on two.

[00:22:13] We got another dining event at the grounded bean by chef Cheyenne

[00:22:18] and Emily of finest cravings.

[00:22:21] They're hosting their fourth dinner at the bean.

[00:22:23] It's a five course meal with an intimate dining experience

[00:22:26] with fresh seasonal ingredients.

[00:22:29] Uh, what do we got here?

[00:22:31] We got four $70.

[00:22:32] You got a bread.

[00:22:34] It's a Pesta.

[00:22:36] How do you say that?

[00:22:37] For Accia for, for, for Chadha for Chadha bread, but I don't know.

[00:22:45] Come on.

[00:22:46] You can say Burmese dog for how many Bernice Bernice Bernice.

[00:22:50] Well, why don't you read what's going on?

[00:22:51] Focaccia bread.

[00:22:53] That's it.

[00:22:54] Charred scallion butter and toasted pine nut.

[00:22:56] We got a salad spring mix with goat cheese, pickled shallots,

[00:23:00] candied walnuts and strawberry balsamic pasta.

[00:23:04] Uh, we got spinach and Ricotta egg no Leo T.

[00:23:11] Lee you did good leaks.

[00:23:12] We should, uh, we should get her to pronounce.

[00:23:14] Yeah, I know Cheyenne get in touch with us.

[00:23:16] So when you have these, we're just going to have you read the menu.

[00:23:19] Yeah.

[00:23:19] So you can tell us more about it.

[00:23:20] I'm sure.

[00:23:20] Exactly.

[00:23:22] An amazing entree.

[00:23:23] Looks like a chicken roulette.

[00:23:27] How do you see Cheyenne call us?

[00:23:29] All right.

[00:23:29] Because this is just not going well.

[00:23:31] Anyway, look at the menu.

[00:23:33] There's a dessert on top of all that.

[00:23:35] When I remind everyone that Cheyenne was actually a contestant on a master

[00:23:41] shelf was it top chef, top chef, one of those chef shows and did really

[00:23:45] well, so she knows what she's doing.

[00:23:48] So local right here in Brunswick.

[00:23:50] Yeah.

[00:23:50] That event is on Saturday, June 1st.

[00:23:54] It is at 5 30 PM.

[00:23:57] Dinner is served at six.

[00:23:58] You must prepay.

[00:23:59] So reach out to the grounded bean and there will be alcohol available for purchase.

[00:24:05] Cheyenne call us.

[00:24:08] Right.

[00:24:10] Oh my gosh.

[00:24:11] Willow Lake Park gearing up for summer activities.

[00:24:14] Um, check out their event schedule for, oh my goodness.

[00:24:18] There's probably at least a dozen things on there already.

[00:24:22] If not more, everything from horseshoe tournaments to cornhole

[00:24:26] tournaments to bands, bingo, kids, bingo, family nights.

[00:24:32] Um, truly is a hidden gem in our area.

[00:24:34] Kids fishing derbies and you don't have to spend the, I mean, the

[00:24:37] nice thing about it is you're so close.

[00:24:39] You don't have to spend the night there.

[00:24:40] Correct.

[00:24:41] Um, I mean, not expensive to get in for the day.

[00:24:43] Right.

[00:24:43] They got a concrete lake you can swim in and all these events going

[00:24:48] on and then you just, instead of sleeping in a tent, you just go home.

[00:24:51] It's like, it's like, uh, enjoying the outdoors without any kids.

[00:24:55] Exactly.

[00:24:58] All right.

[00:24:59] What else we got?

[00:24:59] We got, uh, it's the last one.

[00:25:01] This is all I got this week.

[00:25:03] We have, uh, Brunswick freedom celebration coming up in July.

[00:25:08] They've got all the things planned out for July 3rd.

[00:25:10] Obviously that's when the fireworks are.

[00:25:12] Um, they always have it on the third.

[00:25:15] They have a family movie night on the fifth and entertainment on the sixth.

[00:25:19] And then of course, uh, the highly anticipated independence celebration

[00:25:23] parade on July 7th at 2 PM.

[00:25:27] Uh, if you're interested in participating in the parade, you can reach out,

[00:25:32] uh, to the rec center for more information.

[00:25:34] Well, I think that's going to do it.

[00:25:35] That was a, that's it.

[00:25:37] That's a good, that was a good one.

[00:25:38] It's a holiday week too.

[00:25:39] So things are a little quiet around here, but we hope you guys have an

[00:25:43] amazing Memorial day and, um,

[00:25:47] don't forget to follow the backyard on Facebook.

[00:25:49] Don't forget to follow us on Facebook or on our website, brunswickgrouptherapy.com.

[00:25:55] And if you're interested in doing an interview with us, uh, we're now both

[00:25:59] available separately or togetherly and I got my camera training at the bat

[00:26:04] studio. So now I can borrow a camera and we can do it, uh, do it over here.

[00:26:08] Do it over there.

[00:26:09] Do it with audio, with camera, all the office.

[00:26:13] Nobody wants to see that.

[00:26:15] I think one of these days we are going to,

[00:26:16] no, we are going to do that.

[00:26:17] We're going to do a lot more video, uh, give you guys something, you know,

[00:26:22] to gawk at, make fun of throw darts at whichever,

[00:26:25] but thanks for listening. Please subscribe. Um, that helps us grow.

[00:26:30] Go to our YouTube channel, hit the subscribe button, hit the like button.

[00:26:34] Thanks for listening. And here we go year two.

[00:26:36] Take care of Brunswick. Bye.

[00:26:40] As always,

[00:26:40] I want to thank you for checking out the Brunswick group therapy podcast

[00:26:44] and for supporting local Brunswick area businesses. If you enjoyed your time,

[00:26:48] please check us out online at Brunswick group therapy.com where you can

[00:26:52] continue the conversation with a voice message that may be featured on future

[00:26:56] podcast episodes or posts.

[00:26:58] You can also follow us on our Brunswick group therapy social media pages on

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[00:27:04] If you own or manage an area of business and would like to be featured in

[00:27:07] an upcoming Brunswick group therapy podcast,

[00:27:10] please reach out to Kimberly or I through any of our social media pages.

[00:27:13] We are passionate about supporting local and it's the reason for this podcast.

[00:27:18] Thank you for joining us for another therapy session.

[00:27:19] A reminder that the views thoughts and opinions expressed on this program

[00:27:22] are solely those of the participants and do not represent any business group,

[00:27:25] employer or organization.

[00:27:26] The material information presented here is for general information and

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