Quarantine Cooking: Southern Okra Hoecakes

Name: Quarantine Cooking: Southern Okra Hoecakes | Open Video
Uploaded: 2026-07-28T21:09:13+00:00
Duration: 24 min 36 s

0:00
- Hey, everybody, welcome to actually, this is Paula's.
0:03
I'm gonna say "Paula's Home Cooking"
0:04
'cause that's where it all came from.
0:06
But this is my mom's YouTube channel.
0:08
It's a great instructional cooking
0:10
and I'm her youngest son, Bobby,
0:12
here to help her today make co-cakes.
0:14
Wait, co-cakes?
0:15
Not co-cakes, hoecakes.
0:18
Hoecake corn bread is a great Southern cornbread
0:23
that we served in our restaurant
0:28
from the beginning up until, you know,
0:31
real recent history.
0:34
But hoecake corn bread is,
0:37
people are familiar with, in the South here,
0:39
we eat lace corn bread
0:41
and we like casserole thick caky style corn bread.
0:46
And we also eat hoecake corn bread.
0:48
Hoecake corn bread is probably, well,
0:52
I'm not gonna say it's the most popular,
0:53
but it's very popular and it's kinda like small pancakes.
0:58
It's just great.
0:59
It's sort of the same shape and consistency,
1:02
and they're really good with pancakes too.
1:04
And when we originally opened our restaurant
1:08
here in Savannah,
1:09
we would just, we had somebody who just,
1:12
that was their job was just to walk around
1:13
and pass out hoecake corn bread and cheese biscuits,
1:16
and it was immediately popular and well received,
1:19
and it was just something that we became known for.
1:21
People just absolutely love going to The Lady and Sons
1:24
and getting hoecakes and cheese biscuits before,
1:27
during, and after their meal.
1:29
They kind of almost make up even like a
1:31
dessert with the syrup on them.
1:32
But there are different ways to do hoecakes
1:35
and today my mom and I are going to make okra hoecakes.
1:41
So this is very interesting.
1:43
It's another Southern staple.
1:45
Of course, we love okra down here.
1:47
We like it fried well,
1:50
gosh, we like everything fried it seems down here,
1:52
but we like okra boiled,
1:54
we like it in our peas
1:58
and in our like stewed tomatoes
1:59
and okra with crowder peas, it's great.
2:03
And there's just a lot of different things
2:04
you can do with it
2:05
and one of those things that you can do is to
2:08
fold it into your cornbread mix and make hoecake cornbread.
2:12
So today we're going to show you how to do that.
2:15
And what I'm doing is,
2:16
I don't know why mama gave me the chicken cutting board.
2:19
It's such an odd shape.
2:22
So what we're going to do is
2:23
we're going to slice our okra
2:27
into just kind of, I'm going to say like dime sizes.
2:32
So it was pretty thin, you know, just like that.
2:34
So, and we'll fold this in to the cornbread last thing.
2:39
After we get our mix all put together.
2:42
And so I'm just going to cut up, I've probably got,
2:45
this is maybe five or six pieces of okra right now.
2:49
My mom thinks--
2:50
- [Paula] Good, son, you've got it going.
2:52
- [Bobby] I'm doing the dirty work.
2:53
- [Paula] Okay!
2:54
- [Bobby] Mama thinks we're going to use all of this okra,
2:56
but I don't think we're gonna need it all.
2:57
- [Paula] I dunno, it gets, you know okra's slimy.
3:03
- [Bobby] Allow me to introduce my mother.
3:04
Paula Dean, everybody.
3:06
- Hello!
3:08
- My mama.
3:08
- I'm with Bobbylicious.
3:11
- Nobody calls me that.
3:13
- Your mama can.
3:14
- You can do whatever you want.
3:16
So I was just telling the folks out there
3:19
that hoecake cornbread is a staple in the South
3:23
and it is something that we've
3:25
always just given away in our restaurant
3:27
from the early days.
3:30
And a funny story that has been told many times,
3:32
but I'll tell it again for those of you who've not heard it.
3:35
When we opened our restaurant
3:39
in downtown Savannah at 311 West Congress Street,
3:42
January 8th, 1996.
3:44
All these numbers, it's crazy that the things,
3:47
there are things that I could not remember
3:50
if you held a gun to my head.
3:53
- I know.
3:54
- Then there are things that I just can't forget--
3:55
- You can't get out of your head.
3:57
- if you held a gun to my head.
3:58
So we opened our restaurant January 8th, 1996,
4:02
on Congress Street, downtown Savannah.
4:05
And it was gosh, just a wonderful time in my life
4:10
and in my brother's life, I know,
4:12
and then my mom's life too, 'cause we were so proud.
4:14
We were just most definitely working class people,
4:18
which we still are and always have been,
4:20
but just so happy to be opening our restaurant
4:24
in downtown Savannah
4:25
and to introduce the folks to, you know,
4:29
what I considered at the time to be
4:31
good old Albany, Georgia style cooking.
4:34
But shortly after we opened downtown, there was,
4:38
you know, we've had just so much
4:41
all kinds of luck in our life.
4:43
Some of it has been really, really good
4:45
and our timing was really good when we moved
4:47
into downtown Savannah,
4:48
because the book had just come out.
4:53
"Midnight in the Garden of Good and Evil"
4:54
which everybody knows the book
4:57
and Clint Eastwood and Kevin Spacey and that group
5:01
just came from Hollywood right on time
5:04
to make the movie "Midnight in the Garden of Good and Evil"
5:06
in downtown Savannah.
5:08
And our restaurant was sort of newly opened.
5:12
We were getting lots of local acclaim.
5:15
If you walked down the street and asked a local, excuse me.
5:20
In '96 or '97, "Where should I eat?"
5:24
You ask a police officer any,
5:26
which is what I do whenever I travel.
5:28
I just ask a local "Where should I eat?"
5:31
All of them would have said The Lady and Sons.
5:34
"You need to go to Lady and Sons."
5:35
- Most of 'em would have said that.
5:37
- Some of them.
5:37
- Even ours or Miss Whilks
5:39
- Yeah, of course.
5:41
We're not the only restaurant in town.
5:43
(coughing)
5:43
Sorry, I gotta tickle in my throat.
5:45
But Clint Eastwood was no exception
5:49
and he and his wife, Dina at the time.
5:52
- So sweet.
5:53
- Came in to our restaurant to eat.
5:57
He sat down and ate.
5:58
I remember he called to make the reservation.
6:01
Called to make the reservation.
6:03
We closed at that time at 10 o'clock at night.
6:06
Phone rings at about 10 minutes to 10.
6:08
- "Hello, thanks for calling Lady and Sons.
6:11
Can I help you?"
6:12
"I'd like to make a reservation."
6:13
"Okay, for when?"
6:15
"10 o'clock, 10 minutes from right now."
6:19
Its like, we close at 10.
6:20
"What's the name?"
6:21
"Eastwood"
6:22
" All right, we'll take the reservation."
6:26
So our places is, we're winding down,
6:29
our place is pretty much empty.
6:30
There was two tables.
6:31
Do you remember the table full of ladies
6:32
sitting in the middle of the room?
6:33
There were three ladies sitting there
6:35
and there was one other table in the house too.
6:38
And so they came in and he,
6:40
Clint Eastwood is how old?
6:43
Do you know how old Clint Eastwood is?
6:43
I think that you and he are like right in the same--
6:47
- [Old Woman] Yeah, he's 89.
6:49
- He's 90 or more.
6:52
- [Paula] And Dina was, gosh he was about my age,
6:54
I think a little younger.
6:56
(muffling)
6:59
- She was (muffling)
7:00
because when they came in, remember this,
7:02
now when they came in,
7:04
they had their small baby with them.
7:07
Do you remember that?
7:09
- Oh yes.
7:09
- They had an infant baby.
7:10
So yeah, he was, he had to, he was in his 70s at that point,
7:15
late 60s, early 70s, had to be.
7:18
And his wife, so they had a brand new baby.
7:22
Anyhow, they came in to eat
7:25
and the ladies who were there
7:28
were not going anywhere after they saw these two walk in.
7:31
And so he had the buffet and he loved it.
7:37
But here's the story that I'm getting at.
7:39
We were serving hoecake cornbread to him.
7:41
He loved it.
7:41
He and Dina both loved it.
7:42
They loved the hoecakes.
7:43
They loved the cheese biscuits.
7:46
And mom went out, we all tried to leave them alone.
7:48
We did our best to leave them alone.
7:50
But mom eventually went out to talk to them
7:52
and see how them--
7:54
- To thank 'em for coming in.
7:55
- Which she did and they loved everything.
7:58
And he said, "I'd like some more hoecake cornbread".
8:00
So mom yells out "We need some more hoes"
8:07
and from the kitchen run three of our kitchen staff,
8:10
females, all wanting to get a glimpse of
8:14
Clint Eastwood and his wife.
8:16
Each of 'em had a plate of hoecakes.
8:18
(laughing)
8:20
And it was funny because it was a ladies
8:22
and mom said "We need some more hoes"
8:24
So you see how this was funny at the time.
8:26
- This is playing--
8:27
- And I'll never forget.
8:29
I'll never forget Clint Eastwood got the big,
8:32
his head went back.
8:34
- Did it?
8:35
- Yes, you don't remember?
8:36
And he just laughed.
8:37
He laughed the most genuine laugh
8:40
and he said, "Wrong kind of hoes, huh?"
8:43
And it was just the funniest thing.
8:47
But he and his wife and as just kind of a side note,
8:51
Kevin Spacey played Jim Williams in the movie.
8:54
- Yes and he looked much like--
8:57
- And he would come in--
8:59
- We may need some more okra, son, if you keep cutting.
9:01
- Okay and he would come in quite regularly.
9:06
- I got to stop your story.
9:08
I got to stop your story, son, just for a second.
9:11
Now I'm having mixed all of our ingredients together
9:14
and this is what you want your okra to look like.
9:17
Real thin because self-rising hoecakes
9:23
cook very, very fast.
9:25
Unlike the lace hoecakes, they take a long time.
9:29
So I'm going to add our okra in now
9:32
and these are incredibly, incredibly wonderful.
9:38
You may be able to stop Bobby.
9:40
let me get this stirred in
9:42
because okra is known for a little slime.
9:47
All right, now I'm going to add a bit more water.
9:53
Our ingredients for this was
9:56
cornmeal mix, which is important.
10:00
Flour, buttermilk,
10:03
a teaspoon or so of sugar, an egg.
10:08
Did I say it at all?
10:10
I think I did.
10:12
- So, let me finish.
10:14
So Kevin Spacey, would come in
10:16
and he would eat lunch pretty regularly.
10:18
And I remember him sitting up front and he would,
10:22
we had three chairs lined up in the window
10:24
for people to sit in that were waiting for a table
10:26
and I can remember like it was yesterday
10:29
and this was 1997?
10:32
Late '96, early '97.
10:35
And we had--
10:36
- Ooh sorry, did a I make you jump out of your skin?
10:40
- It right there in that window '96, '97, '98
10:42
when they made that movie.
10:44
And he would sit there with his Savannah Morning News up.
10:48
He would have on his Ray Ban Wayfarers
10:51
and I remember he had on his Puma California's
10:53
and he'd be sitting there with the newspaper--
10:55
- See you remember stuff like that that I don't.
10:58
I don't know anything about brands.
11:00
- If you came, well I was paying attention.
11:02
I was 26 years old.
11:04
I'm 50 now.
11:05
I was 26 years old and yes,
11:07
Kevin Spacey is a huge star.
11:08
I was paying very close attention.
11:10
Plus, I was running that restaurant like a top.
11:15
- I mean, you were, son.
11:17
- If you came to The lady and SOns restaurant in Savannah,
11:19
between the years of 1996 and 2006,
11:22
you would have encountered me before anybody.
11:25
Well, the host.
11:26
You would have seen our hostess,
11:27
then you'd have seen me.
11:28
And so I was on top of everything that was going on there.
11:31
So he would sit up front and he would read his newspaper.
11:34
- Dust, or anything.
11:35
Bobby was on it.
11:36
- While he would wait for his table,
11:38
waiting for his table,
11:40
'cause we were always busy.
11:41
And he would read a newspaper.
11:42
and I remember him sitting at his table
11:44
with his friend that he was there with.
11:46
Maybe it was another actor, I don't know.
11:49
And I remember him reading an article
11:51
and he was reading out loud what the article
11:54
said about him in the article.
11:55
And he was looking over his friend going
11:56
"That's totally not true.
11:57
That is completely not true."
11:59
And I just, I have the snapshot of him doing that.
12:02
There's no telling, there's no telling.
12:04
- [Paula] He didn't know that you took a picture of him,
12:06
did he?
12:07
- Picture?
12:10
- I thought you said you took a snapshot.
12:12
- No, it's a snapshot in my mind.
12:13
- [Paula] Oh, in your head.
12:15
I was gonna say!
12:16
- 1996, nobody had a cell phone.
12:17
There were no cell phones.
12:19
No, there was no pictures of this.
12:20
It's just me remembering it.
12:22
Now, two--
12:23
- [Paula] I was gonna say we'd never slip
12:24
and take pictures of celebrities.
12:26
- Never, are you kidding?
12:27
I would have broken somebody's arm if they would have
12:29
been trying to take anybody's picture in our restaurant.
12:31
And if you came to the restaurant between 1996 and 2006,
12:36
it would not have been unusual to see celebrities.
12:39
We had lots of politicians.
12:41
I remember one day we had a table full
12:43
of four star generals in there having lunch
12:45
and that was a very,
12:46
I'll have to get back to that story a little bit.
12:48
I've got any plenty more to tell you,
12:50
so let's make these hoecakes and then we'll come back.
12:53
All right?
12:54
Those look delicious.
12:55
So it smells like butter, but that's a butter oil mix?
12:57
- [Paula] I used, son, I used half vegetable oil
13:02
and half butter, actually a little bit more oil than butter.
13:06
- [Bobby] Well they smell great.
13:08
- [Paula] Don't they smell delicious.
13:10
- [Bobby] You could make these with jalapenos.
13:11
- [Paula] Oh yeah, I do hoecakes
13:14
with jalapenos fairly often for Michael.
13:17
- [Bobby] You could put, you could put real corn,
13:20
like niblets in there if you wanted to.
13:21
- [Paula] I can do anything you want to,
13:23
but you finish telling me that story.
13:25
- The funny thing about cooking is, not funny thing,
13:27
the good thing about cooking, one of them.
13:29
The good thing.
13:31
Something great about cooking is
13:32
you can use your imagination in there.
13:35
So anyhow, I remember so many people coming to us,
13:39
so many people come through our restaurant
13:40
and I just, I don't remember which generals they were,
13:44
but I remember we had a table full of four stars
13:46
in there one day and there was nobody in there but them.
13:49
- Oh, why?
13:51
- Well, because I don't think that was an accident.
13:52
Those are very important people.
13:54
- Oh, okay.
13:55
- They were in uniform and--
13:56
- They were four star generals?
13:57
- Yes.
13:58
Had everything.
14:01
So anyhow, but we had more sports figures,
14:04
we had celebrities.
14:05
- [Paula] Oh my gosh.
14:07
- [Bobby] Just about anybody that you can think of.
14:09
- [Paula] I remember the day Jerry Seinfield came in.
14:13
- Jerry Seinfeld came in.
14:14
He was gonna be performing at the Savannah Civic Center
14:17
and he came in
14:19
and enjoyed our food.
14:21
And lots of, lots and lots of pro football players.
14:25
- A lot of athletes.
14:27
I remember Sean Jones came in one day.
14:31
I can't remember who he played for,
14:33
but I just sat down
14:34
and we were just having a great conversation
14:37
and I said "Sean, what is your?
14:40
(phone ringing)
14:42
Excuse me, I have to answer this.
14:43
- 'Ello.
14:43
- Hello!
14:45
(beeping)
14:48
- Wow.
14:48
- [Paula] It's engaged.
14:49
- Wrong number.
14:50
- No, it was engaged.
14:52
And so, I asked him, we was just talking.
14:56
- It looks perfect.
14:57
- Yes.
14:59
Look at that.
15:00
- Ooh flip 'em away from you.
15:03
- [Paula] I know.
15:03
- [Bobby] What are you doing?
15:04
- [Paula] 'Cause I can't stand it.
15:05
(dog barking)
15:08
I don't know why that gate is open.
15:11
(phone ringing)
15:12
- Hello.
15:15
Hello?
15:20
- Just open the gate for anybody to come?
15:23
- Yeah.
15:26
- Surprise guests coming?
15:27
Gonna appear with us?
15:28
- Yes.
15:29
All right.
15:30
- So we had lots of famous athletes come in
15:34
and in 1999, this has nothing to do with an athlete,
15:39
but in 1999, we had the writer from USA Today Food come in
15:44
and he awarded us the meal of the year in the entire world
15:48
at The Lady and Sons.
15:50
We won meal of the year in the entire world.
15:52
- We beat out Paris, Chicago.
15:55
- London, Paris, Tokyo.
15:57
He came in, he announced,
16:00
he said that he was coming, we knew he was coming.
16:02
- He wasn't coming in.
16:04
He wasn't coming in for that, son.
16:06
- No, not for that, he was just there,
16:08
Believe me, I knew he was coming.
16:10
- Yeah, but when we weren't on the list
16:13
for him to pick us for meal of the year.
16:17
- He was just blown away.
16:19
- He actually came in because he wanted,
16:21
he had asked where he could get some good Southern cooking
16:24
and somebody sent him to us.
16:26
So it was, that was a life changer for us
16:30
because in USA Today in the December issue,
16:33
I can't remember on the 19th or something like that.
16:35
- I think it was the 19th.
16:37
- [Paula] On the front page.
16:39
- [Bobby] You holding a chicken leg.
16:41
Meal of the year in the world.
16:44
That was a real feather in our cap.
16:45
- It was, it was wonderful.
16:47
All right, so y'all look at these gorgeous hoecakes
16:50
would you?
16:52
I mean, aren't they delicious?
16:53
And like I said, I used half oil and half the butter
16:59
and I've turned these back down
17:00
'cause I won't pack okra to cook it.
17:04
I hear you're swallowing.
17:06
- I am swallowing.
17:07
You can do this with like potato cakes too, with that.
17:09
- Oh my gosh, yes.
17:10
Son, you can do anything that you want.
17:13
- You know what, this is going to be--
17:15
- It's whatever your taste.
17:17
Whatever your taste is about.
17:25
- What are we having with our hoecakes?
17:26
- Hoecakes and syrup.
17:29
You know, when we served these at a restaurant,
17:33
we had a little pitcher of syrup on every table.
17:38
And for some reason,
17:43
when I was not there on a daily basis,
17:45
they opted to do away with the hoecakes.
17:48
But when we reopen, son.
17:55
Hoecakes and pimento cheese is gonna be
17:57
one of our appetizers.
17:58
- I know.
17:59
- We're trying to get The Lady and Sons.
18:01
We have scrubbed that place from top to bottom
18:04
to make sure it's safe.
18:05
It's beautiful.
18:07
- Looking forward to reopen.
18:08
- And we're waiting on table tops to come in
18:10
and then we're gonna finally get reopened.
18:12
- [Bobby] But we're gonna do it right.
18:14
- [Paula] So exciting.
18:15
- [Bobby] Those just look so, so good.
18:17
- [Paula] Don't they look delicious.
18:22
So delicious.
18:27
(humming)
18:30
- [Bobby] You just making sure that?
18:32
- [Paula] Yeah.
18:36
That they all get, you know,
18:38
I messed up Bobby.
18:40
I actually messed up with the temperature
18:42
because while we were cutting the okra,
18:44
I came over here and turned it down
18:49
and then I turned it back up.
18:51
- Look like you're doing fine.
18:53
- But I put the batter in there before,
18:58
before I got it turned back up.
19:03
- You know who else came into our restaurant?
19:05
And I was thinking about this.
19:07
I was like do I say, or not,
19:08
but I'm going to say it anyway.
19:09
- Kevin, Kevin, that one that's got that bladder thing.
19:14
On TV, he does bladder commercial,
19:16
so he doesn't get infected.
19:19
Star Trek.
19:21
- Oh, Shatner.
19:22
- Oh, yes.
19:23
- Oh my gosh, William Shatner.
19:25
Oh boy, do I have a William Shatner story?
19:28
- Well tell it!
19:29
- I'll save it for another time.
19:30
I'll save it for another time.
19:31
But I will tell you this
19:33
and this is more notorious than anything, so--
19:37
- [Paula] Notorious?
19:38
- [Bobby] It just is.
19:39
It's just interesting.
19:41
Nobody who ever came to our restaurant
19:43
came on an invitation--
19:44
- You ought to do a tell-all.
19:47
Lady and Sons tell-all.
19:49
- We were often surprised by people
19:51
that would walk in the door,
19:52
let me just say it that way.
19:52
- Yes.
19:54
- And we had two people come in totally separately,
19:57
totally unannounced.
19:58
I don't even think it was in the same year,
20:01
but two people who played,
20:03
who were central figures in the crime of the century.
20:07
And we had--
20:09
- Oh oh.
20:09
- Yeah.
20:10
- I was so scared.
20:12
- OJ Simpson came into our restaurant.
20:14
- I was so scared.
20:15
And they came in after three o'clock.
20:18
We had closed.
20:19
- He came in when it was closed.
20:20
He and five other people.
20:21
- They came and got me from the kitchen.
20:23
- And that's all I'm gonna say.
20:26
He came and he enjoyed the food, that's it.
20:28
Not gonna say anything more about that.
20:29
But another person that came in was Johnny Cochran.
20:35
Johnnie Cochran came in
20:37
and he pulled up in a big black limo out front
20:40
and walked through the doors,
20:41
and he was just as sharp as you could imagine him being.
20:44
That man smelled like money.
20:46
- He did!
20:48
- Just looked impeccable.
20:51
Had his suit on and was just, he was just perfect.
20:54
He was perfect.
20:55
And he came in and he was getting a buffet to go.
20:58
So he fixed himself a styrofoam box of the food.
21:01
- [Paula] Oh my gosh.
21:02
- But he and I began to chat at the buffet
21:04
and rather than take his box
21:06
and go get in the limo and eat it,
21:08
he sat down right there at the table,
21:09
right next to the wait station
21:11
and he and I chatted while he ate his lunch
21:13
and he was so interesting
21:14
and really, really, really enjoyed the food.
21:17
- What did you talk to him about?
21:18
Anything you can divulge?
21:20
- No, I mean.
21:21
- He's no longer with us.
21:23
- No, I mean, it was just, you know, it was chit chat.
21:26
It was just chit chat.
21:27
He was in Savannah.
21:28
He said, you know, I heard this was the place to eat.
21:32
You know what I remember about Johnnie Cochran.
21:34
He was about your height.
21:35
- He was a very short--
21:37
- He was just--
21:40
- Well, five five is kinda short for a man.
21:42
- He was not tall, I remember that.
21:44
People say that about me too.
21:46
- Well, you're five nine.
21:48
- Taller than him.
21:49
(laughing)
21:50
- You love it when somebody has to
21:52
look up at you, don't you?
21:53
- Yeah, happens rarely.
21:57
My head is full of stories from that restaurant.
22:02
- [Paula] Well, son, I am so glad because--
22:04
- [Bobby] We oughta--
22:05
- Most of the time I was in the kitchen
22:08
and then I'd run out with hoes and biscuits,
22:10
you know, and speak to people.
22:12
- In hindsight, I definitely had the most
22:15
fun of all of my jobs
22:16
'cause I got to see everybody.
22:17
- You got to see everybody that came in that door
22:19
and Bobby tended to that dining room
22:22
like you would not believe.
22:25
- If you came to The Lady and Sons during that era,
22:28
please let us know, please leave a comment
22:30
if you remember coming to The Lady and Sons
22:32
in the late 90s and early 2000s
22:36
when we were back at 311 West Congress Street,
22:37
'cause you might have some stories that I forgot.
22:42
So those look great.
22:44
- [Paula] I remember one day--
22:46
- [Bobby] And I don't think I can try one just yet,
22:48
you probably could.
22:49
- Yeah, I remember one day,
22:50
this man, and he and I were about the same age at that time,
22:53
although he may have been a little older than me.
22:57
I can't remember how many people--
22:58
- More butter?
23:01
- You better hush up.
23:03
Are you my moral compass? Are you my--
23:05
- Not at all.
23:06
(laughing)
23:08
Just watching you pull out your butter after you--
23:10
- But so anyway, let me tell you this story.
23:16
He was with other people and he was eating
23:19
and I saw him, he started to cry.
23:25
So I walked over and I put my arm around him.
23:28
I said, "Sir, is everything okay?
23:30
Are you okay?"
23:32
And he looked up at me with them tears
23:34
running down his face and he said,
23:37
"Oh yes." he said, "I'm fine."
23:39
He said, "I just thought I would never
23:41
taste my mother's cooking ever again."
23:46
And oh my gosh, I thought that was
23:48
the sweetest sweetest story.
23:50
- That's a good one.
23:51
- To be able to bring those kinds of
23:52
memories back to people.
23:53
- [Old Woman] Did he have name attached to him?
23:56
- I don't know his name.
23:59
But I was so touched.
24:01
So touched.
24:03
- All right well--
24:04
- So that's some of the good things
24:05
about being in the restaurant business
24:07
and getting to meet so many wonderful people.
24:09
- So next time maybe we'll do some more stories.
24:12
- Love and best dishes.
24:12
These are some good hoes y'all.

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