<v Speaker 1>Jaredy Kadi and Josh one hundred. Well, it's definitely no

<v Speaker 1>secret that we work for Cronky Sports and Entertainment, big

<v Speaker 1>sports company, and I've gotten a lot of major awards

<v Speaker 1>from this company because I am by far the biggest

<v Speaker 1>sports fan in this company.

<v Speaker 2>I'm pretty tapped into the sports scene. Huh and uh, I.

<v Speaker 1>Figure that's why I should lead off the draft topics

<v Speaker 1>that we've been doing the.

<v Speaker 2>Past couple of weeks.

<v Speaker 3>Sports guy, Huh, I'm.

<v Speaker 2>Pretty tapped in.

<v Speaker 1>The NFL Draft is coming up on Thursday, April twenty third.

<v Speaker 1>That's when he kicks off in Pittsburgh, Pennsylvania. Dang, first

<v Speaker 1>time since nineteen forty.

<v Speaker 2>Eight at that location. Did you guys know that? Look

<v Speaker 2>at you?

<v Speaker 4>I didn't know the pretty talent.

<v Speaker 3>Kind of shocked right now with the words coming.

<v Speaker 4>Out in your mouth open new big deal.

<v Speaker 2>I just you know, and I try to not talk

<v Speaker 2>about this stuff too much.

<v Speaker 3>What else you guy keep going here?

<v Speaker 4>Well?

<v Speaker 1>Last week, we uh, we tipped our toe into the

<v Speaker 1>celebrity best Friend Draft and we come up with our

<v Speaker 1>three best celebrity best friends that we drafted live on

<v Speaker 1>the air, and we're like, we should do this again.

<v Speaker 1>What can we pick that people absolutely love? And old

<v Speaker 1>foodie across from me, he was like, let's do food. Yeah,

<v Speaker 1>so let's do our appetizer draft to day in honor

<v Speaker 1>of the twenty twenty six NFL Draft that is happening

<v Speaker 1>this month.

<v Speaker 2>Raiders get to pick first. Did you know that question?

<v Speaker 4>What do you think about Fernando Mendoza?

<v Speaker 1>That that guy, overrated, overrated, overrated, nails it in. That

<v Speaker 1>guy nils it in, They said, next Joe, though, Jeremy,

<v Speaker 1>he's fragile too.

<v Speaker 2>He's got fragile news did in his high school career.

<v Speaker 2>He's got fragile news. Okay, right, So diving into the.

<v Speaker 1>Appetizer draft this morning, we'll do three different rounds.

<v Speaker 2>We can each pick three. Okay, the first round, all right, Katie,

<v Speaker 2>you get to go.

<v Speaker 3>Okay.

<v Speaker 5>I want to pick a solid, standard appetizer that's pretty

<v Speaker 5>much on every list.

<v Speaker 3>Wherever you're going.

<v Speaker 5>To American Chinese food, you're gonna find the cheese sticks.

<v Speaker 3>Right, cheese mots Rells.

<v Speaker 5>I never used to be a fan of the mott stick, honestly,

<v Speaker 5>I mean, it wasn't my favorite. It's not my go to,

<v Speaker 5>but then it started trending Chili's in particular where you

<v Speaker 5>know you see the cheese pull.

<v Speaker 3>The cheese pull is we.

<v Speaker 5>The funny thing is is so I haven't had Chili's

<v Speaker 5>cheese sticks or motsticks for years, for almost decades, I

<v Speaker 5>bet so.

<v Speaker 3>But Sonic has us.

<v Speaker 5>Go with the Sonic cheese and I think it's because

<v Speaker 5>they put everything in the same fryer, so it's got

<v Speaker 5>some like cinnamon notes to it. You know, there's a

<v Speaker 5>corn dog flavoring in there somewhere. So I like Sonic's

<v Speaker 5>Mott Sticks because they've got a little bit of everything

<v Speaker 5>in them along with that cheese pole.

<v Speaker 3>So they get my.

<v Speaker 4>Vote, all right.

<v Speaker 2>Katie pulls from Sonic in the first round. Josh, who

<v Speaker 2>are you pulling?

<v Speaker 4>I love it.

<v Speaker 6>I'm gonna go with a classic, the Buffalo Chicken dip.

<v Speaker 2>I love me some buffalo so good to them before me.

<v Speaker 6>This one specifically from a local bar around here, Sports

<v Speaker 6>Book Bar and grill right off for wrappa ho uh fantastic.

<v Speaker 4>I love it. I will get that every time I ask.

<v Speaker 2>You, what do you dipping into it? They got a chip?

<v Speaker 2>Is it a pit of bread? Is it your fingers?

<v Speaker 6>They have a pee of bread? Just my fingers No,

<v Speaker 6>they have a peed of bread chip. And then I

<v Speaker 6>always love the cauliflower. Put a little califlower in the

<v Speaker 6>buffalo chicken dip and it's so dang good.

<v Speaker 2>Yeah, your purse on the floor, and then right, no.

<v Speaker 3>Flowers a good. Yeah, it's hardy.

<v Speaker 2>You're going to a sports bar.

<v Speaker 1>You're ordering chicken dip, buffalo chicken dip, and then you're like, hey,

<v Speaker 1>give me a sight of cauliflower with you.

<v Speaker 2>Yeah, low car, but you you sit to pee.

<v Speaker 4>That's fine, hasty, all right?

<v Speaker 1>In the first round, the first round, I think I'm

<v Speaker 1>going for a local restaurant here as well. I'm gonna

<v Speaker 1>go with Lariot Lodge University. Okay, I'm going for their

<v Speaker 1>smoked wings.

<v Speaker 3>Oh yeah.

<v Speaker 1>And you know why because it says right there on

<v Speaker 1>their menu they have a proprietary poultry rub, and I

<v Speaker 1>will eat anything with a proprietary poultry.

<v Speaker 2>Rub on it.

<v Speaker 1>Not only are the wings excellent there, they got this

<v Speaker 1>apple wood smoked blue cheese that you dip them in.

<v Speaker 2>Yeah, That's what I'm going with.

<v Speaker 4>That's amazing.

<v Speaker 1>So you in that place, do you get the six

<v Speaker 1>and then you can just keep ordering single wings too

<v Speaker 1>if you got hankering for just a few more.

<v Speaker 4>Oh, I love that.

<v Speaker 1>I didn't know them all right, So Josh wing chicken dip,

<v Speaker 1>Katie's got the Sonic cheese stick, and I got these

<v Speaker 1>smoked wings. Let's go for a round two. Okay, are

<v Speaker 1>you picking in the second round?

<v Speaker 3>So I'm kind of.

<v Speaker 5>A toss up here because my last two I feel

<v Speaker 5>like I love them equally, but I'm just gonna throw

<v Speaker 5>it out. Lettuce wraps are pretty up there.

<v Speaker 3>In my book.

<v Speaker 2>Didn't see this one comes so well.

<v Speaker 5>Chicken lettuce wraps the Asian lettuce wraps from like PF Chang's.

<v Speaker 5>A lot of people are familiar with them from their menu,

<v Speaker 5>but I loved these so much that I just go

<v Speaker 5>home and make my own. Like this is something that

<v Speaker 5>I actually have a recipe for. I've perfected the chicken

<v Speaker 5>lettuce wrap and it's actually got if you want to

<v Speaker 5>know my secret. It's got a blueberry glaze that you drizzle.

<v Speaker 2>On top, and it's as good as that calflower.

<v Speaker 5>It gives it that sweet note that you need with

<v Speaker 5>like the Asian spices and the soy sauce which brings

<v Speaker 5>the salty so no it brings it.

<v Speaker 2>You can have the lettuce.

<v Speaker 3>I'm telling you let us.

<v Speaker 2>I don't think we'd want to pick the lettuce wrap

<v Speaker 2>in our round.

<v Speaker 3>Okay, well, whatever, good luck this season.

<v Speaker 1>You can eat it good and fourteen over here, Joshua,

<v Speaker 1>you picking in round two?

<v Speaker 6>Okay, this one might be a little odd as well,

<v Speaker 6>but I love it. Uh Saltwater Social? Have you ever

<v Speaker 6>been there? Cherry Creek Area?

<v Speaker 4>No? There?

<v Speaker 2>Crab cakes are crabcake dive for? I'll tell you I

<v Speaker 2>didn't see that one coming either.

<v Speaker 6>Yeah, well it's not the one that you normally see,

<v Speaker 6>but their crabcake as an appetizer, I could eat seven

<v Speaker 6>and then.

<v Speaker 4>Go home and not even need my actual dinner. They're

<v Speaker 4>so dang good. I will order them every time.

<v Speaker 2>I'm at that love them. And it's a solid pick

<v Speaker 2>for does.

<v Speaker 5>It make it good because there's not a lot of

<v Speaker 5>filler in it. It's a lot a lumpy crab meat.

<v Speaker 2>It's the better.

<v Speaker 6>It's an excess, like women, it's an excess of crab

<v Speaker 6>me and that's what it is.

<v Speaker 2>It's so crabby. I don't know it's yeah, women, I

<v Speaker 2>know that was Jeremy. Who am I picking in the

<v Speaker 2>second round?

<v Speaker 1>I think I'm gonna go with the Buffalo wild wings.

<v Speaker 4>Tech.

<v Speaker 6>Uh.

<v Speaker 1>They have got the fried pickles with the Southwestern ranch dressing.

<v Speaker 2>I want to say those that's a solid second round.

<v Speaker 3>But are they the slices or the spear?

<v Speaker 1>Oh no, you gotta go slice it like, yes, spear

<v Speaker 1>too much, too much pickle, it's.

<v Speaker 3>Way too much. The spear of the hot pickle will

<v Speaker 3>get you.

<v Speaker 2>Yeah, you don't want juice that like.

<v Speaker 1>Juice? Juice oh more crisp then juice in the second round, yes.

<v Speaker 3>And the tech the sauce makes it all like that's

<v Speaker 3>the thing is the sauce is what does it?

<v Speaker 5>What you got, Katie Kim, I'm on the clock and

<v Speaker 5>I'm picking those bang bang shrimp though, Yeah, and you

<v Speaker 5>can find them everywhere. So Bonefish Grill has a good

<v Speaker 5>version of it. But I am gonna give a shout

<v Speaker 5>out to a restaurant over on the Western Slope, a

<v Speaker 5>sushi spot called su Heroes.

<v Speaker 3>If you're ever in Grand Junction, you need to go there.

<v Speaker 5>They have the best bang bang shrimp and they can

<v Speaker 5>all you can also get bang bang scallops.

<v Speaker 3>Say it's fun to say, but it's so.

<v Speaker 5>Just like crispy and juicy and the sauce that they

<v Speaker 5>put on it, the mix of coconut and like the

<v Speaker 5>Japanese mayo, it is so TASTYU well, yeah, so it's

<v Speaker 5>just like the mixture of the I think it's the

<v Speaker 5>Japanese mayo, little coconut and saty. You get some banksake

<v Speaker 5>with it, Bang Bang sauce. I'm sure you could, you know,

<v Speaker 5>pour me out some sake, homie.

<v Speaker 3>But yeah, it is.

<v Speaker 5>To die for and again something I've learn to make

<v Speaker 5>out home because I love it so much.

<v Speaker 1>So shrimp bank bank, shrimp with Bang Bang sauce and

<v Speaker 1>Bang Bang saucy bank and you can bring a date

<v Speaker 1>and go home.

<v Speaker 2>And what Josh? The second round, check that.

<v Speaker 6>Third round, third round. I think my third is the strongest.

<v Speaker 6>I save the best for last. This is coming from

<v Speaker 6>the Parker Garage, so right off Main Street. They have

<v Speaker 6>these pork dry ribs. It's a salt and pepper crusted

<v Speaker 6>pork dry rib that are just like little bites and

<v Speaker 6>they come with a side of Brussels sprouts with them

<v Speaker 6>and these shaved parmedron parmes and Brussels sprouts.

<v Speaker 2>You understand how good Brussels season to your entire team

<v Speaker 2>has gas.

<v Speaker 4>Who cares that makes us run faster.

<v Speaker 3>And Brussels sprouts are like the sexiest veggie.

<v Speaker 4>So good.

<v Speaker 1>Is not a sexy They're so good.

<v Speaker 4>I could eat four pounds of them.

<v Speaker 2>Brus what's it called ribs and ribs.

<v Speaker 6>And buss sprouts? Dry ribs and no, I'm going to

<v Speaker 6>bring them in.

<v Speaker 4>You will love it. I don't want to stuff your face.

<v Speaker 1>Those will go right in the trash. You can bring

<v Speaker 1>the dry rub in though.

<v Speaker 2>I'm a big dry rub rib. All right, So there

<v Speaker 2>you go. There's your third round pick.

<v Speaker 1>My third round pick for the twenty twenty six appetizer Draft.

<v Speaker 1>I'm taking deep, guys. I'm going to Maggiano's State. Maggiano State.

<v Speaker 1>I've been following this app for years. Yeah, it's a

<v Speaker 1>solid app A lot of people like it.

<v Speaker 3>Sophomore year boy, boil.

<v Speaker 2>Boy, good Old Maggiano State.

<v Speaker 1>Stuffed mushrooms all day long, the stuffed.

<v Speaker 2>Speaking of gas, they bring it out.

<v Speaker 1>It's filled with all those cheeses and that crispy bread

<v Speaker 1>crumb thrust on top.

<v Speaker 2>Are you kidding right now?

<v Speaker 3>Italian seasonings with that mushroom knock it out of the park.

<v Speaker 2>State has got it going. Oh they do. Thank you

<v Speaker 2>very much.

<v Speaker 3>There are the raining champs, aren't they pretty much?

<v Speaker 2>Pretty much?

<v Speaker 4>I love that app.

<v Speaker 2>Got a good family, good background, good grades, good four

<v Speaker 2>point zero family saw it app right there.

<v Speaker 1>There you go, guys, there's your twenty twenty six appetizer

<v Speaker 1>draft courtesy of JKJ.

<v Speaker 2>It makes one hundred