Latest / The Steve Harvey Morning Show / Info to Know: He's making luxury dining accessible to the everyday consumer

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Info to Know: He's making luxury dining accessible to the everyday consumer · The Steve Harvey Morning Show

• 0:00
  Speaker 1: Hi.
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  Speaker 2: I am Rashan McDonald host the weekly Money Making Conversation
• 0:03
  Speaker 2: Masterclass show. The interviews and information that this show provides
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  Speaker 2: Now let's get this show started. My guest is redefining
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  Speaker 2: the dining landscape by making affordable luxury accessible to every
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  Speaker 2: day consumer. I'm talking about food, eating eating now. The
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  Speaker 2: reference I was doing football feed me, feed me, feed me.
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  Speaker 2: His company's mission is to bring elevated culinary experiences to
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  Speaker 2: the community, ensuring that exceptional hospitality and high quality cuisine
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  Speaker 2: are within reach for everyone without the need to travel far.
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  Speaker 2: Please welcome to Money Making Conversation Masterclass. Love A. How
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  Speaker 2: you doing, sir?
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  Speaker 1: How you doing, Russauran? How you doing?
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  Speaker 2: Pretty good?
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  Speaker 1: Man?
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  Speaker 2: When you say travel far and I'm from the neighborhood, okay,
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  Speaker 2: affordable affordable, you know, affordable barbecue, stayd you know, uh
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  Speaker 2: go round now, man, give me some subway, can give
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  Speaker 2: me some ribs at the end of the night club.
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  Speaker 2: Man at the link, Man outside, I'm at the barber shop,
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  Speaker 2: the boot and man, he ain't on me at the barbershop. Okay,
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  Speaker 2: you know I'm talking about that. That's affordable living. That's
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  Speaker 2: affordable eating for me. Brother, Okay, what are you talking about,
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  Speaker 2: Levey Man.
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  Speaker 1: We are talking about Redondo Beach.
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  Speaker 2: Affordable luxury as DNDA Beach, California, right right down outside
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  Speaker 2: of Yep, just south of Los Angeles, Yep.
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  Speaker 1: Dnald Beach, California, next to Manhattan Beach, Mossa Beach, north
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  Speaker 1: of Palace Verda's Peninsula. And what we're doing is we're
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  Speaker 1: talking about affordable luxury where we have designed our concept,
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  Speaker 1: which from my time spent in Long Island Easthampton's montacu
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  Speaker 1: which we have designed this concept to provide a better
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  Speaker 1: dining experience than what traditionally exists in the territory. As
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  Speaker 1: you know from being a resident here for years, the
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  Speaker 1: territory doesn't normally consist of fine dining restaurants. It's very casual,
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  Speaker 1: very casual. People here, very casual. They like their flip flops,
• 2:37
  Speaker 1: they like their trucker cats. Man, and you try to do,
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  Speaker 1: they will go crazy, So you got to be mindful
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  Speaker 1: of that. But at the same time, there is an
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  Speaker 1: audience here that is looking for a more sophisticated dining experience,
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  Speaker 1: especially when it comes to brunches and dinner service.
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  Speaker 2: It's really interesting you say all this, Levey, because I've
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  Speaker 2: lived in La Los Angeles for fifteen years, and so
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  Speaker 2: when you start sliding down to the Redondo Beach, Manhattan Beach,
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  Speaker 2: that's like you're going to San Diego. Everybody, if you
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  Speaker 2: going to San Diego, you're gonna go right past all
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  Speaker 2: these places. Okay, And you know, as they said, growing up,
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  Speaker 2: high falluting. That's high polluting country down there, you know.
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  Speaker 2: And so but you're telling me, Rashwan, casual dining is
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  Speaker 2: what people really is what populates the area.
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  Speaker 1: Correct, Yes it does. And there's a lot of fine
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  Speaker 1: dying sorry casual dining here, but there's less fine dining.
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  Speaker 1: Why is that?
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  Speaker 2: That's what That's what That's what started me because you
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  Speaker 2: know that area down there that they got money, they
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  Speaker 2: got money.
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  Speaker 1: Well, well, the thing is a lot of people have
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  Speaker 1: that misconception of the beach territories is just full of money. Right, Yes,
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  Speaker 1: there are very there are very affluent people here in
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  Speaker 1: the South Bay, but there's also a large scale middle.
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  Speaker 2: Class people, a large every time, a large, brother, giant, big,
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  Speaker 2: it's huge. Don't get confused here with that little small
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  Speaker 2: area of people. I'm trying to reach that big group
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  Speaker 2: of people who can afford affordable luxury dining. And that's
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  Speaker 2: what you want to bring to the table.
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  Speaker 1: Correct exactly, And a lot of them want it like
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  Speaker 1: they're there. So what I learned about the territory is
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  Speaker 1: that there are affluent people here, who financially affluent people here,
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  Speaker 1: and what they're they're looking for the option. They want
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  Speaker 1: the option to be able to go to the uh
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  Speaker 1: uh casual spot or pop up into something that's a
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  Speaker 1: little bit more sophisticated, and it's it's I ever really
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  Speaker 1: been given to them. I think when Sea Milan's was here,
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  Speaker 1: the old set Milans over by where Bristol Farms used
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  Speaker 1: to be, on the corner of pch and Palace Verdi's Boulevard,
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  Speaker 1: I think when that was about.
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  Speaker 2: Pacific Coast Highway. I'm tell you, brother, you're talking to
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  Speaker 2: everybody in the country here. You're not talking to your
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  Speaker 2: cousin down the street now, pH now I gotta stop you, Levey.
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  Speaker 2: That's Pacific Coast Highway. Everyone. I'm about to translate. I'm
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  Speaker 2: moving forward. He just said, Dando Beach like everybody knew
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  Speaker 2: we Rodondo Beach Rhdando Beach, California. Manha In Beach, California.
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  Speaker 2: I'm gonna get on you, brother, because I know why
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  Speaker 2: I'm bringing you on the air, because I know you know,
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  Speaker 2: because you know when you talk about five course meals,
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  Speaker 2: you know a lot of people don't know what that means.
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  Speaker 2: When you talking about brunch, a lot of people understand
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  Speaker 2: what that means. There's so many different versions, so let's
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  Speaker 2: start with you. Was talking about what exactly is a
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  Speaker 2: five course meal? And it varies in different places, But
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  Speaker 2: what is your version of a five course meal?
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  Speaker 1: So so back in back in two thousand and twenty ten,
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  Speaker 1: twenty eleven, I created a concept with the McAllen Scotch
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  Speaker 1: called the five Course Menu of the Evening And this
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  Speaker 1: concept was designed for me to help educate the community
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  Speaker 1: on Singa Moore scotches and spirits with the McAllen, which
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  Speaker 1: is the most collectible single Moore scotch in the world.
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  Speaker 1: And when I created the experience, I myself didn't really
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  Speaker 1: understand the five course menu concept. I'm like, all I
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  Speaker 1: know is I like to eat, right, you say this
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  Speaker 1: five courses were good like So, so when I started
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  Speaker 1: understanding more about the the object of consumption, food consumption
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  Speaker 1: and dining, I said, you know what I said, man,
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  Speaker 1: this is very interesting because the average consumer, especially in
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  Speaker 1: our community, in the African American community, we don't look
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  Speaker 1: at five courses. That's just being five courses that are educational.
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  Speaker 1: So when I created the five course minion of the
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  Speaker 1: Evening with a really good friend of mine, Kieran Elliott,
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  Speaker 1: who was the national ambassador for at the time, he
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  Speaker 1: was just the national ambassador for the McCallan Scotch for
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  Speaker 1: the United States of America, and we were putting this
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  Speaker 1: concept together. He said, you do whatever you want to do,
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  Speaker 1: just let me know, blah blah blah. So I put
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  Speaker 1: this concert together and I'm learning from these chefs and
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  Speaker 1: we're talking to these different restaurants, and what I gathered was, Okay,
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  Speaker 1: the average person that drinks singamore Scotch or goes out
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  Speaker 1: to dinner doesn't understand that each part of that meal
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  Speaker 1: is a course. So, for instance, if you go to
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  Speaker 1: a restaurant and you have if you go to a
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  Speaker 1: roof Chris or back in they had the claim jumpers,
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  Speaker 1: and if you have, you order a dish and it
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  Speaker 1: has you know, a protein, a vegetable, this or that,
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  Speaker 1: blah blah. I said, man, that's like three courses in
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  Speaker 1: one dish. So I said, you know what, we should
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  Speaker 1: make it the five course menu of the evening, because
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  Speaker 1: what happens is we can spread out the offering and
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  Speaker 1: it could be number one healthier, but it could also
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  Speaker 1: give the person a chance to taste different flavors and
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  Speaker 1: varieties to better suit their needs. And they could also
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  Speaker 1: pair it with these expressions of this single mare that
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  Speaker 1: they seem to want to have access to. Everyone wanted
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  Speaker 1: to have access to the McCallen, especially on our side
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  Speaker 1: of things. So you look at most African Americans, they
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  Speaker 1: would look at Hennessy and they would look at Hennessy
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  Speaker 1: as a go to And I'd say, man, you know,
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  Speaker 1: once I learned how things work, I said, man, you know,
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  Speaker 1: there's more to just to spirits than just drinking it.
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  Speaker 1: There's also the collectible aspect of it. There is the
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  Speaker 1: aspect of pairing. And so when I was while I
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  Speaker 1: was designing the five course and I said, man, what
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  Speaker 1: can we do to make the five course meaning of
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  Speaker 1: the evening more approachable but at the same time still educational.
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  Speaker 1: And so what I did was, I said, you know, hey,
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  Speaker 1: let's take this dinner and let's uh move it around
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  Speaker 1: to different restaurants and work with different chefs, and let's
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  Speaker 1: try different cuisine, and let's also use this to educate
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  Speaker 1: the people or the attendees about spirits and about singamore
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  Speaker 1: Scotts and why this particular Scots is different than the
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  Speaker 1: other Scotts.
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  Speaker 2: So so that was tied more into the liquor experience
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  Speaker 2: more so than the food experience.
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  Speaker 1: Well, well it was, it was, It was really, it
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  Speaker 1: was tied into It was tied into both. It was
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  Speaker 1: tied into liquor, and it was also tied into food
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  Speaker 1: particular restaurant that at that particular restaurant. Yeah, we've done
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  Speaker 1: some some some bomb places. We've done Darren's and Manhattan Beach.
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  Speaker 1: We've done Brooke Williamson, who's a celebrity top chef who's
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  Speaker 1: a friend of mine, who's on Food Network every other day, Uh,
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  Speaker 1: apply provisions. We started with her. Actually we've done Vibrado
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  Speaker 1: Herbouperts Jazz Grill in Beverly, Glenn. We we I've done
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  Speaker 1: too with Ed and his daughter there because it was
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  Speaker 1: such a big hit there.
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  Speaker 2: So this is this is something you started. Now, A
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  Speaker 2: traditional five course meal basically is a derv correct and
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  Speaker 2: then and I'm talking on the food side, is an observed?
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  Speaker 2: Then there's an appetizer, and then it's a salad, and
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  Speaker 2: then it's the main entrade. Is that incorrect? And then
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  Speaker 2: a dessert? Is that tradition?
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  Speaker 3: Yeah?
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  Speaker 1: That not necessarily cool.
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  Speaker 2: That's why that's what I'm saying. Educate me.
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  Speaker 1: Now.
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  Speaker 2: I know they are different.
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  Speaker 1: Aud It's based around the chef. So the chef. The
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  Speaker 1: chef pretty much says, okay, you know, I'm pairing this
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  Speaker 1: particular It could be wine, it could be Scotts, it
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  Speaker 1: can be whatever. And they say, I'm pairing. I'm doing
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  Speaker 1: five courses which beverage, whether it be a Scotch or
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  Speaker 1: a wine or a bourbon. What makes sense for this
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  Speaker 1: dish and what's also not going to I guess I
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  Speaker 1: would say push the diner over the edge, or overwhelm them,
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  Speaker 1: or overwhelm the diner. So you say, okay, for instance,
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  Speaker 1: most of our dinners like we just recently completed the
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  Speaker 1: Dalmore Dinner over at Pacific Center Prime here in Bredondo
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  Speaker 1: and the Dalmore Dinner Dal Morris is also another high
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  Speaker 1: end Singamore Scotts who we have a great partnership withness
• 12:44
  Speaker 1: owned by a company called Witton Mackay in Scotland.
• 12:47
  Speaker 3: Please don't go anywhere, We'll be right back with more
• 12:50
  Speaker 3: money Making Conversations Masterclass. Welcome back to the Money Making Conversation.
• 13:00
  Speaker 3: He's Masterclass hosted by Rashaan McDonald. Money Making Conversations. Masterclass
• 13:05
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• 13:14
  Speaker 2: Now, so, but these are affordable though, you know, because
• 13:18
  Speaker 2: you keep using the word all affordable, iv HI and affordable.
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  Speaker 2: I've never seen them in the same sentence. That's all
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  Speaker 2: I'm saying.
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  Speaker 1: If you know what you're doing, okay.
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  Speaker 2: Understanding the brands, Okay.
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  Speaker 1: They can all be affordable. Great, If you know what
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  Speaker 1: you're doing, you don't gotta go get the ten thousand
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  Speaker 1: dollars bottle of Scotch. You can rock. You can rock
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  Speaker 1: with the with a three hundred dollars bottle of Scotch
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  Speaker 1: and still be considered affordable because again you're thinking about
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  Speaker 1: health and wellness too, So you're not You're not gonna
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  Speaker 1: take a three hundred dollar bttle of Scott's drinking the
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  Speaker 1: whole bottle one night, you know, you know, I mean
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  Speaker 1: some people do, but know not all of us. You
• 14:02
  Speaker 1: know you.
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  Speaker 2: Could take it, and you like you can't, but you can't.
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  Speaker 1: You take the bottle and you say, Okay, this free
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  Speaker 1: in our bottle of scott You're sipping it. You're drinking
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  Speaker 1: little shots of it, and you're but you're sipping those
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  Speaker 1: shots out of fine crystal. We prefer the Ralph Lauren
• 14:26
  Speaker 1: Lee Hey crystal uh Phutson glasses which we use. We're
• 14:31
  Speaker 1: gonna using that Montak and you say yeah, you say,
• 14:36
  Speaker 1: you say, hey, I'll take a little shot of this.
• 14:38
  Speaker 1: So when you go back to to how the whole
• 14:42
  Speaker 1: h affordable, UH will find dining works. We just did
• 14:48
  Speaker 1: the Dial Moore dinner there. Uh was our last dinner.
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  Speaker 1: We're going to do more, but're right now. I think
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  Speaker 1: the bulk of them will be at Montak. A lot
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  Speaker 1: of are the people that came, a lot of people
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  Speaker 1: that that participated in the dinner. These folks know what
• 15:04
  Speaker 1: they're doing, so they know they're not drinking the highest
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  Speaker 1: of the highest end. But they also know the sophistication
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  Speaker 1: of parent how the food is being paired. They understand
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  Speaker 1: the value of the food that's being paired with Scott Cigamore, Scot, I'm.
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  Speaker 2: Gonna tell you your boy has never eaten like this.
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  Speaker 1: Now.
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  Speaker 2: My wife, she's a wine connoisseur. Okay, oh, when she
• 15:29
  Speaker 2: sits down, you know, I can't have your wine, men,
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  Speaker 2: And then she goes down her list picks it out,
• 15:34
  Speaker 2: so you know, right now, she's in love with this conversation.
• 15:37
  Speaker 2: Right now I am. I am a water and lemonade.
• 15:45
  Speaker 1: And we gotta we go there. So we're gonna have
• 15:46
  Speaker 1: to put her on some of this stuff. So some
• 15:48
  Speaker 1: of the stuff we're pouring here at montok will be
• 15:51
  Speaker 1: pouring like the nineteen eighty two shot My Leave, we
• 15:57
  Speaker 1: have loads of which is a super brilliant wine, and
• 16:02
  Speaker 1: we'll be pouring the bron continc He's.
• 16:04
  Speaker 2: Based in southern California, a place I'm very familiar with
• 16:07
  Speaker 2: because I lived in Los Angeles, California for fifteen years.
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  Speaker 2: And he's down just south of Los Angeles and Redondo Beach.
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  Speaker 2: Tell me about Montalk.
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  Speaker 1: So. Montalk is our newest concept at Peninsula Hospitality Concepts.
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  Speaker 1: It's based around East Hampton's Long Island, New York. And
• 16:33
  Speaker 1: one of the things we wanted to do is we
• 16:34
  Speaker 1: wanted to create an experience that was different from the
• 16:41
  Speaker 1: other properties here in the South Bay. And a lot
• 16:46
  Speaker 1: of stuff in the territory is very rustic coastal and
• 16:50
  Speaker 1: we noticed that. And I noticed that from day one.
• 16:53
  Speaker 1: I said, man, why does everything look the same? Why
• 16:55
  Speaker 1: does everything look the same? Why is everything I have
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  Speaker 1: the same vibe? And when we were going into the design,
• 17:06
  Speaker 1: I said, I talked to my friend Latissa Moodie, who
• 17:09
  Speaker 1: is a big designer. She designs all of Gordon Ramsay stuff.
• 17:15
  Speaker 1: Uh and so I said, you know what, Latita, I
• 17:19
  Speaker 1: love Gordon, but I don't want my places to look
• 17:21
  Speaker 1: like he is. You know, I said, don't tell him.
• 17:24
  Speaker 1: I said, so and so and so she came back
• 17:31
  Speaker 1: and she said, well, what do you want to do?
• 17:33
  Speaker 1: And I said, you know what I want to do.
• 17:35
  Speaker 1: I said, I have a great relationship with the Lawrence
• 17:39
  Speaker 1: Ralph Lauren and his family. I said, I respect everything
• 17:43
  Speaker 1: that they've built, and I said, I would really like
• 17:48
  Speaker 1: for my place to reflect what their stores look like,
• 17:55
  Speaker 1: what his homes look like. And I said, I think
• 17:58
  Speaker 1: that would give me more of an advantage when it
• 18:03
  Speaker 1: came to consumers who wanted a place that felt more
• 18:08
  Speaker 1: like home versus like I'm going to the restaurant. I
• 18:12
  Speaker 1: wanted them to come into Montaque and feel warmth and coziness.
• 18:18
  Speaker 1: And also I wanted the service to reflect what they've
• 18:22
  Speaker 1: done as a family with their brand and the products,
• 18:27
  Speaker 1: which is the stores, the restaurants. Did you know the
• 18:30
  Speaker 1: polo bar all so I said, okay, you know what,
• 18:32
  Speaker 1: we don't have that here. You know, it exists in
• 18:35
  Speaker 1: New York, in Chicago, in Paris and London, but it
• 18:39
  Speaker 1: doesn't exist here. And you know, they could easily open
• 18:43
  Speaker 1: up something in California and especially in la They you know,
• 18:45
  Speaker 1: they can do whatever they want. And so as we
• 18:48
  Speaker 1: were designing this, I had first started out with my
• 18:51
  Speaker 1: friend Teresa Fatino in Manhattan Beach who used to work
• 18:56
  Speaker 1: for Ralph Lauren and she did a concert with a
• 19:00
  Speaker 1: friend of mine, David Slay in Manhattan Beach, who who's
• 19:04
  Speaker 1: place it's similar to mine, but not close that's my boy,
• 19:09
  Speaker 1: but he ain't. He not doing it like this. That's
• 19:11
  Speaker 1: my boy boy. I just talked you of the day,
• 19:14
  Speaker 1: but he ain't doing like this and so so uh,
• 19:18
  Speaker 1: him and his wife Gail are really good friends of mine,
• 19:20
  Speaker 1: but I always talked to that to him. And so
• 19:24
  Speaker 1: we we built Montalk for it to be a luxurious spot,
• 19:32
  Speaker 1: and we wanted it to be approachable. But then we say,
• 19:35
  Speaker 1: you know, what else can we do with mon Talk
• 19:38
  Speaker 1: to separate it from any other restaurant. We know it's
• 19:41
  Speaker 1: gonna look better and feel better, but what else can
• 19:44
  Speaker 1: we do? So I got in touch with a friend
• 19:47
  Speaker 1: of mine, Doug Green, over at both Professional and I said,
• 19:51
  Speaker 1: you know, I want to do my jazz lounge. I said.
• 19:55
  Speaker 1: I talked to Edon Albert over at Vibrato and I
• 19:59
  Speaker 1: told her I wanted to open up a big jazz
• 20:01
  Speaker 1: club like she has, jazz restaurant like he has. And
• 20:04
  Speaker 1: of course he said, Levey, you're crazy. That's a lot
• 20:07
  Speaker 1: of money. You're crazy as a lot. And I said, okay. Well,
• 20:10
  Speaker 1: then when I came back to reality after I fell
• 20:13
  Speaker 1: off the planet, I said, you know what, I'm going
• 20:18
  Speaker 1: to do something smaller. So I talked to Hussein, who
• 20:21
  Speaker 1: is Herbalfert's bass player, and I said, we say, what
• 20:26
  Speaker 1: can I do? He said, brother, just start off small.
• 20:29
  Speaker 1: Just start off small, And so I dumped it down.
• 20:32
  Speaker 1: I said, I'm in Verdondo Beats. Everybody said, you're in
• 20:35
  Speaker 1: Verdondo Beat. You can't just go crazy big. So I said, Okay,
• 20:38
  Speaker 1: you know what I'm gonna do with this backspace. I'm
• 20:40
  Speaker 1: going to make it into a jazz lounge. But I'm
• 20:43
  Speaker 1: going to make it into a jazz lounge that's respectful
• 20:46
  Speaker 1: to the community, but not just dress wise like. So
• 20:54
  Speaker 1: you know, most people here they want to just roll
• 20:56
  Speaker 1: up in the spot and the flip flops and the
• 20:58
  Speaker 1: T shirt and disc. I said, you know what, I'm
• 21:00
  Speaker 1: gonna eliminate that because there are more sophisticated diners and
• 21:06
  Speaker 1: and uh doors of town that would appreciate me really
• 21:14
  Speaker 1: keeping this in line with what it needs to be
• 21:17
  Speaker 1: to best represent uh the culture of jazz and light
• 21:23
  Speaker 1: blues and so Montalk. That's how Montalk became. As it
• 21:27
  Speaker 1: became Okay, I'll have the fine dining restaurant in the front,
• 21:31
  Speaker 1: not too pretentious. I'm not saying you gotta be wearing
• 21:34
  Speaker 1: a tuxxedo and all time. But I'm just saying, hey.
• 21:38
  Speaker 2: When you come on, shirt, let's.
• 21:43
  Speaker 1: Come on man, let's be a little presentable. And if
• 21:46
  Speaker 1: you want to go do something else, you can wear
• 21:49
  Speaker 1: the same outfit you wear here and go down the
• 21:52
  Speaker 1: street to the other places. They're not gonna be mad
• 21:55
  Speaker 1: at you. They're gonna serve you whatever you want.
• 21:58
  Speaker 2: I love it.
• 21:58
  Speaker 1: You know they gonna be happy.
• 22:00
  Speaker 2: Levey, you are a I would say, your character, man,
• 22:03
  Speaker 2: your character, your personality. You got me hungry by the way,
• 22:06
  Speaker 2: I'm hungry. I'm hungry now. But the fact that jazz,
• 22:11
  Speaker 2: the fact that food, the fact that elevating, and I've
• 22:14
  Speaker 2: been to places where they've told me circle your movie
• 22:17
  Speaker 2: hat circul You know, those type of genes are allowed
• 22:21
  Speaker 2: in here, you know, over the years, and so when
• 22:23
  Speaker 2: you start setting the standards, you get a certain audience,
• 22:25
  Speaker 2: and a certain audience expects when they sit across from somebody,
• 22:28
  Speaker 2: they being met and treated the same. You know what
• 22:31
  Speaker 2: I'm saying, You can't just you know, or I'll let
• 22:33
  Speaker 2: you in this time. Then somebody gonna see that. Then
• 22:36
  Speaker 2: they gonna realize that, Okay, you're as they say, wishy
• 22:39
  Speaker 2: washy with your pretensious behavior, trying to build affordable luxury
• 22:44
  Speaker 2: and you're letting anybody yes, And so Levey, can you
• 22:47
  Speaker 2: tell everybody where your restaurant's act And I'm a rap
• 22:49
  Speaker 2: up this conversation with you.
• 22:50
  Speaker 1: Okay, My restaurant is in Redondo Beach, sixteen eleven South
• 22:54
  Speaker 1: Carolina Avenue. It's known as the Village. It is the
• 22:58
  Speaker 1: Village is the heart of Rodondo Beats, California. We are
• 23:02
  Speaker 1: you know, uh, north of Palas Vernes, south of Hermosa
• 23:07
  Speaker 1: and Manhattan Beach have Torrance is next to us, and
• 23:13
  Speaker 1: we are a community of one. Everyone respects each other here.
• 23:20
  Speaker 1: We have a great walking and cycling and restaurants and bars,
• 23:26
  Speaker 1: and we are here to serve the community, to provide
• 23:32
  Speaker 1: a product that best represents everyone who are who want
• 23:38
  Speaker 1: a different experience and want to enjoy like live Jazz,
• 23:44
  Speaker 1: in which the den will open a month or two
• 23:46
  Speaker 1: later after the restaurant, but still the restaurant itself will
• 23:49
  Speaker 1: still provide and experience to people that we think will
• 23:54
  Speaker 1: be memorable.
• 23:55
  Speaker 2: Thanks for coming on the show we talked to.
• 23:57
  Speaker 1: Okay, yes, sir, thank you so much.
• 24:00
  Speaker 2: This has been another edition of money Making Conversation Masterclass
• 24:03
  Speaker 2: hosted by me Rashawn McDonald. Thank you to our guests
• 24:06
  Speaker 2: on the show today, and thank you for listening to
• 24:08
  Speaker 2: the audience now. If you want to listen to any
• 24:09
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• 24:12
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• 24:16
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• 24:19
  Speaker 2: always leave with your gifts. Keep winning.