What Dish Should Jordan Serve?

**Jordan Okun** (0:07)
I've been invited back, based on the huge, massive success of my shrimp sandwich last year to the LA. Chef Conference, to team up again with my friends at Santa Monica Seafood, to create a dish. And I take this very seriously, almost too seriously. I shouldn't put in as much thought, but you know what, my name's attached to it. And if I'm putting out food, I've only put out bangers.
You know that.

**Max Shapiro** (0:35)
Actually, I've never tried it.

**Jordan Okun** (0:38)
You never tried the shrimp dish.

**Max Shapiro** (0:39)
No.

**Jordan Okun** (0:41)
But trust me, it was a banger. It was flying off the shelves.

**Max Shapiro** (0:43)
Yeah.

**Jordan Okun** (0:45)
Okay. Now, in the past, what you did create, I created an ice cream flavor with the now famous Brad Ray.

**Max Shapiro** (0:53)
Oh, I remember that.

**Jordan Okun** (0:54)
Remember that.

**Max Shapiro** (0:54)
Yeah.

**Jordan Okun** (0:55)
Right. It was like my play on fish food.

**Max Shapiro** (0:57)
Yes.

**Jordan Okun** (0:57)
Or Brad's play on it with my guidance, with my direction.
Right? And...

**Max Shapiro** (1:04)
Brad Ray, too famous now.

**Jordan Okun** (1:06)
Look, I worked with him before. I told his now, the guy who's running Henry's Larry to team with him, and I can't even get pints.

**Max Shapiro** (1:19)
That's... Come on.

**Jordan Okun** (1:21)
Madone.

**Max Shapiro** (1:22)
Madone. There should be pints with your name on it. Saved.

**Jordan Okun** (1:25)
Baccio and Salt and Straw will have to do. No complaints there.
I truly wonder if Max will leave me in the dust one day once he's too successful. Will you?

**Max Shapiro** (1:39)
I guess we'll find out.

**Jordan Okun** (1:40)
I look forward to it.

**Max Shapiro** (1:42)
I hope to be successful enough to consider it. To try to leave people behind?

**Jordan Okun** (1:46)
Yeah. All right. You'll only be hanging out with me. You'll probably start a podcast with Nico instead.
Now, last year, I, of course, created with Santa Monica Seafood, the ode to St. Elmo's Fried Shrimp Cocktail Sandwich with a heavy horse radishing. And it was in the sauce and then I was grating fresh horseradish on top of the sandwiches, getting it all charged. Right?
Now, as everyone knows by now, I have excellent instincts for dish ideation and execution. But no one does it better than Bubbles here. No one. So I wanted him to be here so I could run some concepts by him, get your thoughts, Bubbles.

**Max Shapiro** (2:36)
Yeah.

**Jordan Okun** (2:36)
Hopefully you could tune it up, charge it up, get it as good as possible.

**Max Shapiro** (2:40)
Got it.

**Jordan Okun** (2:41)
Because my name's on this.

**Max Shapiro** (2:42)
Right.

**Jordan Okun** (2:42)
I can only deliver the goods.

**Max Shapiro** (2:45)
What I really want to know is whenever you end up doing whatever you're going to do, are you going to wear the Cato branded CVs shoes?

**Jordan Okun** (2:51)
I'll wear the CVs and I'll probably wear my Grateful Dead apron. Okay?

**Max Shapiro** (2:57)
Okay.

**Jordan Okun** (2:59)
All right. I got three concepts for you.

**Max Shapiro** (3:02)
Okay.

**Jordan Okun** (3:03)
Want to hear your thoughts, and then we could talk about maybe how to make them better. All three. Well, let's see. I don't want to say, I don't want to judge. You be the judge. Okay.
My first idea is a fried calamari sandwich.

**Max Shapiro** (3:22)
Okay.

**Jordan Okun** (3:23)
Now, these are big in Spain, apparently.

**Max Shapiro** (3:25)
Okay.

**Jordan Okun** (3:26)
In Madrid. But you've never had one in your Madrid travels?

**Max Shapiro** (3:29)
No.

**Jordan Okun** (3:29)
Do you even know what I'm talking about?

**Max Shapiro** (3:31)
I don't believe so.

**Jordan Okun** (3:32)
Really?

**Max Shapiro** (3:33)
Yeah.

**Jordan Okun** (3:33)
Is it like a street food thing in Madrid?

**Max Shapiro** (3:35)
What kind of bread is it in?

**Jordan Okun** (3:36)
It's on a crusty baguette.

**Max Shapiro** (3:41)
I've not seen this, I believe.

**Jordan Okun** (3:43)
Now, a crusty baguette, it's got to have a good bite, obviously. You don't want to be gnawing and ripping it off.

**Max Shapiro** (3:51)
You also got to be careful with the baguette, that it's not cutting the roof of your mouth.

**Jordan Okun** (3:55)
Right. Yes.

**Max Shapiro** (3:56)
It's got to be soft on the inside.

**Jordan Okun** (3:58)
It has to be the right roll. So, you get that mini crusty baguette, you take a big old handful of galamad, right? And you stuff it.
Right? Is there a sauce? So, of course, it's going to eat dry, and it's carbs on carbs, so we need some moisture.