Chef Chris Holen invites elementary school music teacher Brian Bergman into his kitchen and they make a simple cioppino. They discuss the importance of teaching music to young children and the value of living a balanced life.
There you go. You know, giving energy to all
the different aspects of life, you know, feel like it makes a more
balanced uh more relaxed person. Nope. things that that I enjoy doing, you know,
practicing like like shooting pool. Yeah. You know, that’s a whole another thing. That’s it’s a
meticulous thing. If you want to get good at it, you have to do all these you have to practice
all these shots over and over again. And it’s that meticulous and it’s it’s it fulfilling. You
30 years. Yeah. What brings what gets you up in the morning for work? I mean, what what makes you
what makes you happy? Does it bring you joy? Does it make you happy to to see these kids? I do love
seeing the kids. The kids at that age especially are very um they’re very uh honest. They’re very
loving people. They’re very uh like they come in and they want fist bumps and oh Mr. B hey you
know or Mr. Bergman whatever they’re calling me and they just and they look happy to see me which
for me works. Yeah because here’s a bunch of kids here’s a bunch of people that are happy to see me
and I think a lot of people crave that. Oh don’t scratch. Don’t scratch. I came here my first year
of teaching and a couple of the parents said to me, “Well, you’re sticking around, right?”
And I hadn’t really thought much about it, but they said, “Well, we hope you stay, meaning,
you know, we we think you’re good and we we don’t want our, you know, you to leave.” And
I really thought about that because it’s like, wait, this these parents of these people
didn’t want me to leave. That’s pretty cool. At what point in your life uh did you think
to yourself, “Hey, Brian, I uh I think you should be a music teacher.” This is this is a
pinnacle moment. I was in seventh grade and my band director name was Elvin Haley and he was up
there. He sat he at this time he was a 30 plus year teacher and he was sitting up there in his
chair, you know, and conducting us and and kind of he had this smile on his face, laughing quite
a bit and he was a generally happy person and I I looked at him at one point and I went, you know
what, this guy here’s a guy that has a teaching job. He’s a musician. He’s a real musician. He
taught us so much. Uh, he’d been my teacher for three years. He’s having a good time. Maybe I can
do that. Yeah, maybe that’s what I should do. And then I just said, “Well, I guess I’m going to
become a band director.” And then from there, the road wasn’t straight. Like, you know,
everyone everyone has bumps in the road, things that happen. took me nine years to get
through college, but I got through, you know, and a couple of times I, you know, at one point
I was working I I was actually working in a steakhouse and and uh I was like, maybe I could
be a line cook, you know. Okay. And uh and and somebody in there says, “No, follow your dream.
If your dream is to teach music, then follow that, right?” And I went, “Okay.” Because then I
realized line cooking or prep cooking or any of that is always there for me if I ever want
to do it. Fall back. Yeah. Whatever I want to do. So for me that was what I got jazzed about.
Right. Yeah. And I I felt successful there. Yeah. I would assume that there’s an underlying benefit
to teaching children, especially smaller children, music early on in their life. Absolutely. What
sort of do you what’s the measurable outcome of this? Do you know is there a measurable outcome?
Absolutely. Well, they know they know through research that um kids that study music and through
school end up, you know, they’re it it actually will elevate the IQ of the kid. It actually does
that. Okay. Um it it increases the happiness if they’ve got a good music program. I feel like it’s
the heart of a school. Sure. Elementary school music teacher for the bulk of 30 years. And you
also play in multiple different Yeah. Uh bands. Tell tell me about that. I’ve always I’ve always
enjoyed getting together with other adults that have a common interest. I think that if you go
into a community and you’re new, to have something in common with someone makes a huge difference.
Some people go to the local bar and find people that like to play pool. Some people will go to
their church. Some people will go to, you know, a musician will go to um find the local symphony or
the local band. And that’s where they find their people, their camaraderie. They find their people
that instantly you have a group of friends and there’s nothing to be said for that. I mean, so I
see so many people get lost in the shuffle. They get lost in the sauce, if you will. And it’s like
they don’t have a a group they connect with or a person they connect with. And when you have these
experiences of, you know, music, that’s what it does for me is it allows me to have this group of
people that uh are instantly relatable. Yeah. And boy, that really makes a huge difference in life.
Part of the part of the process of this whole uh the show, Brian. Okay. Yes. Is you know,
learning about you and that, you know, the positive things that you put out in the
world. Okay. However, you know, I got to know what do you want to cook something that takes more
than just a couple of ingredients to cioppino. And I have many questions about the process of
building a cioppino. Well, and and there’s a secondary motivation and actually it’s probably
the primary. Tell me about that. It’s the primary motivation. Yeah. My wife, my lovely wife is
adores seafood. Yeah. And particularly shellfish. And so if we put together something like this
and I and and we’ve been to restaurants before where she’s ordered it and really enjoyed
it. All right. When uh whenever we go out, if there’s if there’s clams, muscles, any of that
stuff on the menu, that’s more than likely going to end up at the table. All right. In her spot.
So, all right. We’re making cioppino. That’s going to be great. So, we’ll finish this uh billiard
game. Absolutely. This beer. Yep. And then we’ll get in the kitchen. Yep. And make cioppino. That
sounds great. Let’s do that. Let’s do it. My name is Chris Holen. For the past 25 years, I’ve had
the privilege of calling Astoria, Oregon home. It’s a place that’s authentically reinventing
itself and bringing about new life. And it’s all happening through the incredible people that live
here. They’re making a difference one meaningful act at a time. And that’s not just an Astoria
Story is it. It’s a common thread intertwined through every thriving community around the
world. Whether it’s a small town or a big city, it’s powered by its people. Folks dedicated
to putting good out into the world. And what do you want to cook? We’re bringing these
stories right into my kitchen. This show is about connecting with the heart of the community.
no matter where you are. We’ll cook dishes and tell a story. We’ll explore how these guests are
making a difference. And we’ll discover together why these moments of connection are so vital in
today’s world. It’s a cooking show, a talk show, and a celebration of good people. So, what do you
want to cook and what stories do you want to tell? All right, Brian, welcome to the kitchen. Hey,
thank you, Chris. I appreciate Hey, good uh good game uh billiard game. Thanks for sharing your
uh your love of uh brewing beer. That was fun. Appreciate that. You talked about wanting to make
uh cioppino. I want to make cioppino for sure. And you know, so traditionally, as I understand it,
uh, Cioppino was created by the Italian-American community, fishing community in San Francisco
to somewhat, uh, kind of celebrate the, uh, fish harvest with, uh, an influence of Italian
into it, right? So it consists of essentially aromatics. Okay. Um it consists of aromatics.
Uh fish there is tomato product. Um stock being clam juice and chicken stock or one or the other
would be fine as well. A reduction of white wine. Um etc. But we’ll walk we’ll walk through that
stuff. All right. So you you’re cooking you’re cooking. Is that all right? I went ahead so I went
ahead and did some prep and um this takes a couple of minutes. So it’s going to take a few minutes.
So, I did some prep so we can get started on it uh essentially right away. Okay, does that
sound good? I’m going to go ahead and fire up the pan. All right. And we’re going to go like
medium I’ll call it medium plus. Medium plus. How about that? I like that. Not not not medium high,
but like medium plus. Okay. Yep. Okay. So, Brian, you need to start with a little bit of olive oil.
All right. So, I use a blended. It’s canola with a with about 25% extra virgin, so it’s not like
two one way or the other. It’s got a high smoke point. It has good flavor. Um, and it’s not using
straight extra virgin, which uh in my opinion is kind of wasteful when cooking. Okay. All right.
So, go ahead and do a little bit of just squirt some in there. I can do that now. I don’t have
to wait for anything. Okay. I’ll tell you when. A little bit more. Okay. Done. Okay. That’s I
don’t know. That’s probably like I don’t know. Couple tablespoons. couple tablespoon. Something
like that. All right. So, we’re going to let that warm up a little bit in here. So, for aromatics.
All right. Here’s what we got. And we’re kind of We talked about building it. Absolutely. It’s
like, yes. Yes. Constructing building blocks of fa flavor. It’s the building blocks of flavor. All
right. I’ll tell you what. Let’s hit the I’m going to turn this little bad boy on. Little GoPro as
we talk about it. I did get an overhead shot which we’re going to show right uh now. What do you
think? That’s a great time. It’s pretty amazing, right? That shot is unbelievable. It is. It’s
very clear. You can see what’s there. And come on. Okay. So, in this order, we did olive oil.
Aromatics being shallot. Okay. Fennel. Mhm. And I use sweet onion. Okay. We’re going to sweat
those a little bit, right? Yep. Then we’re going to add garlic. Okay. If we put the garlic in the
beginning, it’ll it’ll burn, right? Um along with some crushed chili flake. All right. While that’s
cooking, we’re going to use this guy. Mhm. Tomato paste. Okay. All right. Um, and we’re going to
kind of cook it all together. Then we’re going to hit it with dry white wine. We’re using pinot
gris. I happen to have this leftover. I mean, it’s not like you could drink it, I guess, but
it’s it’s going to be better in the food, I think, at this point. Perfect like a week ago, I think.
Anyway, um, then we’re going to hit it with clam juice. We made We got a little chicken broth. All
right. and whole peeled tomatoes. I’m going to ask you ask you to crush those. All right. All right.
Let’s put that away. And by crush, you mean actual crush. Yeah. With your hands. The young young
kids these days, they crush or smash something by eating it. Oh, right. So, you’re going to you’re
not going to eat it. I promise. You’re not going to smash these tomatoes. You’re just going to
crush them with your hand. All right. Okay. So, in here, olive oil. Ready? Go ahead. We’re going
to start. Go ahead. Start with these guys here. Okay. So, shallot, fennel, onion. We’re going to
kind of sweat them until they’re like a little bit like translucent. Okay. All right. Nice.
Excellent. All right. And go ahead and grab that wooden spoon. Just kind of give it a little stir.
Okay. We need to keep a good eye on it. We don’t want to burn anything. If you burn anything in a
dish like this, the entire dish will taste burnt. Yes, for sure. All right. Okay. Going to sweat
those. In the meantime, I’ll tell you what. Let’s open up this tomato paste. So, it’s ready to go.
You ever seen one of these guys? Oh, yeah. Oh, I don’t think I have. It cuts around the rim. What?
You just blew my mind. Yeah. So, it’s not sharp, right? Boom. Oh, so these are these are clever.
I know you could sell those. Yeah, right. I could sell those, right? You probably just sold one to
me. Hey, so while that’s while that’s cooking, Brian, I would like to just say one thing. Yeah.
If you’re enjoying our content, please hit the subscribe button. Subscribe to our channel.
What do you want to cook? Tell your friends. Share away. We want to be able to do this for a
long time. So, it’s going to be really helpful. Watch all the episodes. Can I be transparent like
these are becoming? Yeah, be transparent. I hit subscribe today. I hadn’t hit subscribe before.
I have never hit subscribe anything else. Was it hard to do? It was not hard to do. Hit the
button and they assured me that it didn’t cost me anything either. That was pretty cool. It
cost nothing. Yeah, I like it. Hey, and then you can support your friends and and think content
you enjoy, right? There you go. Excellent. Very good. All right. Uh let’s see here. We have How we
doing? Oh, it’s looking really close. Transparent. I think we’re getting there. I think we’re
almost sweated. Sweated. Sweated. Is that how you say sweat or just plural? I think sweat. It’s
like It’s like the word cutted. It doesn’t exist. Doesn’t exist. So, sweat. It has been sweat. It
has been sweat. Okay, let’s do that. Let’s go with it has been sweat. It has been sweat. Let us Oh,
we need to get a uh Oh, here. garlic. We’re going to do garlic. Mhm. We’re going to do chili flake.
Okay. And then we’re going to do tomato. All of this. Yeah. Do it. Wonderful. Why wouldn’t you?
Oh, yeah. Garlic it up. Garlic it up. Chili flake now. Yeah. Do it. Okay. Okay. So, kind of stir
that in. Turn it all together. Boy, the smells in here. Right. Is it nice? Just off the charts. I
think I’m going to turn this up just a a hair. I’m not going to smash it up. Not or crush it up. I’m
just going to turn it up slightly. But either way, we’ll use we’ll use terms like That’s looking
rad. Super rad. Tubular, dude. Tubular. Yeah, that’s okay. If we’re using squid, right, while
you’re stirring it, I’m going to just Okay, this is a u a little 6 can. Okay. Okay. I didn’t really
say how much. All right. So, let’s let’s back that up. Some I’m just kidding. Some we get into this.
We’re going to do ratios. Okay. So, 6 oz can of tomato paste. What’s the role of the tomato paste
in this, Chef Chris? It is really going to just It’s going to ultimately make a richer uh broth.
Okay. All right. All right. There’s that tomato paste. That’s what that looks like. It’s kind of
coming together a little bit. Yeah. Super nice. Doing a good job. Oh, yeah. Thank you. All right.
In uh All right. So, Brian Yeah. I am going to I’ll tell you what I’m going to do is I’m going
to put the tomatoes into a bowl. All right. And I’ll stir that while you crush these real quick.
Okay. We’re going to be at that critical moment. We’re We’re about Before we burn anything, I’m
kind of bringing everything together here. just so we don’t have any burns. Okay. So, here’s
that. I’ll give it a stir. Okay. Let’s do that. Okay. These are whole peeled tomatoes. Okay. All
right. I picked these up uh just this morning. I just need one hand for that. Story co-op. Oh,
wonderful. All right. It’s a 28 oz can. All right. And how much of a crush are you looking for when
you’re doing this? I’ll tell you when. Okay, sounds good. All right, let’s get it. I’ll
just keep after it here. Keep after it. You’re crushing it, man. I I hope so. Keep
it up. It’s looking good. Looks like Oh, it smells fantastic, too. It just You get
all the odor when the crust happens. Okay, so I think that’s good. Okay. What I’m going
to ask you to do now is open that guy and pour in about a cup of white wine. All right.
Sounds good. There you go. Pop that right in there. A chunk. Boom. A cup of white wine.
Cup of white. See that? Yep. That’s That looks like about what’s left here. It’s pretty
close. Yeah. Oh, okay. All of it. All of it. Okay. We’re going to kind of uh reduce
this a little bit. Okay. All right. Want me to Yeah. Give it a here. Give it a All
right. Oh, that looks nice. Keep it up. So, you’re a really methodical person, right?
You like systematic approach to I do. I do. And it when you laid all that stuff out, I was like,
“This is perfect. That’s your jam. I can see what goes in the dish and all these really good quality
ingredients. You know, it’s going to be tasty. Okay, you’re good. Let’s go with the um let’s
go with the tomatoes. Oh, okay. You’re going to add the crushed tomatoes, the clam juice, and the
chicken stock. Okay. All right. There’s a little Yeah, there you go. a little pop topper. Now, you
know, isn’t that the cutest thing? When I do this, you know, instantly the next thing I want to do,
but I should I mean, you could do it. I mean I mean it is from Bahaba. It is a thing. People
do like there’s clam juice in beer, right? Oh, yeah. You can do that. Clam juice, tomato. Okay.
It probably like they do oyster stout. Yeah. Right. That’s a thing. They use the liquor liquor.
I don’t know about clam stout. I’m That’d be interesting. And then chicken stock. And chicken
stock. It might be hot. Yeah, might be hot. Just pour it right in there. That’s uh equivalent
amount of clam juice, right? That was an 8 o bottle. The funny thing, I had the hardest time
finding this u in the store. It was like not where I thought it would be. Where was it? I had
to ask for directions. Yeah. Yeah. So, it’s an 8 oz little bottle of clam juice. Would it Was it by
the other clam products or was it in a different spot? It was They don’t have a lot of clam
products. It was actually across the aisle and up from all the other broths, stocks, and soup bases.
Okay. I don’t know. Gotcha. Interesting. Okay. So, there we go. Let’s turn that up another little No.
Yeah. Just a little hair. So, it’s we’re going to go like u Brian like a medium high until it starts
to boil. Then we’re going to turn it down. So, what’s going to happen as this starts to kind of
thicken and concentrate. We’re going to at one point we’re going to add the clams. Okay. Then
we’re going to add the prawns. Okay. All right. Okay. While that happens, in the meantime, I
decided to go with salmon. Typically in cioppino, you’d use a white fish. Okay. Be like cod,
halibut, something like this. I have some fresh chinook available. So, I thought I’d cut a little
tail piece off of that. Nothing wrong with that. Sound good? That sounds fantastic. All right.
In Let’s heat this guy up. All right. This is going to go a little hotter. It’s going to go like
medium high. All right. If you would put a little bit of olive oil in there. Okay. You also in
cioppino, you would cook the fish right in here, right? I thought that we would go ahead and
sear the fish. Okay. And then put it present it in the dish. Yeah. I think that’ll look really
nice. Yeah. It’s still going to permeate like in the flavor-wise. Like we’re not going to get it
wouldn’t this salmon’s not going to make a huge impact if we put it directly in here flavor-wise
cuz we already have clam juice and chicken stock and we’re also going to have prawns and the
clams themselves. Okay. So, we’re we’re going to put the salmon on top. All right. Okay. I’m
just going to give it a little a little season. All right. We’re going to let that heat
up just a little bit. That looks nice. I’m going to give the unders. I gota I got to
see what it feels like. Yeah, we’re good. Yeah, it’s hard to tell because sometimes on the top
you get the liquidy and on the bottom it gets real thick. You got to keep on judging it. Another
thing when you’re building something like this, I feel like it’s important to adjust
seasoning kind of as you as you go at least know where it’s going. So, let’s give
it a little Oh, yeah. Just give it a little taste. 100% while we’re while we’re going
so we know kind of where we’re at, right? What do you think? Is it going in the right
direction? It’s going in the right direction. Absolutely. And it and as it reduces, too,
you don’t want to add too much salt early on, right? Because you can’t take it out. You
can’t take it out. Yeah. Yeah. So, you know, it may not need it at all. We’re going to find
out. You want to get salt to your briney flavor from clams and this way closer to I’ve made
that mistake with ham dishes and salt too much, man. Ham’s a thing. All right. Good. Okay. So,
we’re going to turn that down a little bit. All right. Um, go ahead and throw that other
glove on. Okay. And so, the salmon. Now, we have a minor, I would say, disagreement between
myself and my Icelandic friends. You know, there’s the presentation side of the fish. Yeah. Right.
Yeah. Yeah. So, in my brain, and always has been, that I’m going to sear this down first. I’m
going to turn it over, finish off the fish, have a nice day. Right. Yeah. They do it the
other way. The presentation is the bottom, which I thought was funny. I mean, to me, the
skin and they thought what I did was Yeah, exactly. The skin side. Get the crispy skin. Well,
this doesn’t have skin. There’s no skin. Yeah, but they would actually The presentation would
be the bottom, not the top. Wow. I don’t know. That’s really interesting. That’s a thing. That
is okay. So, this when you put it in a pan, a hot pan like this. Okay. Put it away from you,
right? So, kind of Oh, okay. Just kind of gently set it in. And do I put it salt side down or
no? Salt side down. Yep. Salt side down. Okay. All right. Here we go. I’m going to capture this.
Beautiful. Okay. Okay. And give the pan a little shake. Okay. Get a towel. Keep it from sticking.
There you go. Yeah, you’re good. All right, that you got it. So, you really just need enough
oil to keep the fish from sticking to the bottom of that looks so good. Right. Give and go ahead
and give the bottom a little season. Okay. And we’re going to use a spatula now. If you want
to lose the gloves, you’re okay with that. Yep. Looks great. That’s super nice. All
right. So, what we’re going to go for is you see the Mhm. Isn’t that nice? Well, it
doesn’t take very long either, does it? No, it doesn’t. I’ll give that to you. Okay.
And same. Let go like I don’t know. We’ll counter. We’ll count to uh 10. How would you do
that? Is it Mary had a little lamb like twice? And then you make sure you turn it away from you.
Yeah. All right. So you don’t splash yourself. Right. About ready. It’s the cooking tip of the
day. Yeah. Do it. Okay. Here we go. Yeah. Just like that. Done. Oh, that’s beautiful. Really
pretty. The color on that is unbelievable. This is Well, it’s like uh you know, when choosing a
steak and picking a filet minion. Yeah. You know, it’s like I feel like you’re cheating. Yeah. This
is This is Chinook salmon from the Columbia River. So, it’s almost like you’re cheating. I’m tempted
to turn it off. It doesn’t get much better, actually. Yeah. I mean, if you um I think or
take it off. I think you can turn it off. Yeah. Just turn to the right. Yep. Just let it let it
finish. There you go. Oh, I see. It turns itself off. All right. Okay. I’m going to turn this
back up a little bit. Now, typically cioppino 30 45 minutes. Sometimes people go as long
as an hour for the sauce to Yeah. Yeah. We We don’t want to take that long in this show. It’s
a little bit much. Quick cioppino. Quick quicker cioppino. So imagine that you, you know, had it
on a medium and you just waited and maybe just, you know, puttered around the kitchen
while he’s cooking. We want to get a little closer to the end result a little
quicker. We’re going to just turn it up. Should I be taking those out of there? Yeah, if
you want to. Let’s uh I’ll tell you what. Yeah, why don’t we just put them put
them right on here? Okay. Okay. And just Yeah, we’ll just set it aside. Okay. Now, how thick do you recall cioppino
being? Fairly thick or more brothy? It depends on where you order it from. If
you get it from a restaurant, you know, um I would I would say you’re pretty close right
there. I think so. Not that far off, I think. So, let’s go ahead and put in the clams. Okay, here
you go. Yep. All right, Yep. All right. Get everybody in the pool. So, here’s the deal with
shellfish. Number one, when you buy shellfish, you probably know this. If they’re open, you don’t
want them, okay? They’re they’re dead. You want to buy them so they’re still alive. All right, which
means they’re closed. All right. Right. So, that being said, when you eat the clams, you want them
to have opened while cooking them. All right. So, you want them to be a little bit open. That sound
good? Yes. All right. So, these are going to cook, I think, fairly. Yeah. See, they’re already
opening. Okay. Let’s go prawns. Okay. Okay. Now, I gave these a little score down the
back and I left the tails on. I feel like the tail adds even more flavor. It’s like cooking
uh chicken with the bone in. Yeah. It’s just it it just is more flavorful, right? So,
same kind of deal with that. All right. Bay bay leaves. Yep. Now these That’s a good
pickup. I probably should have put them in there about five minutes ago. A few. Yeah, that’s okay,
though. They’ll still impart some flavor. Oh, they’re going to impart some flavor. They’re going
to be good. All right. I’m going to give that I want to see what it feels like. So, Oh, this is
all going to cook pretty quick, Brian. Mhm. So, let’s taste it and adjust flavors. Okay. Okay.
New spin. Thank you. All right, let’s do it. Just a little more seasoning. Yeah. You want
to see a little more salt? There’s a little more salt in there. Yep. Going to need
some Going to need some of that in there. Okay. And I think another thing we might do. Just
a little bit. I think another thing we might do, Brian, is go ahead and add about about a third
of that parsley. Okay. Okay. Just chuck that right as it is. Okay. As it is. And we’re going
to save the rest for garnish. So that’s going to impart a little flavor in the overall dish.
Absolutely. And the rest will be for garnish. Holy moly. That just the smells coming out
of here. That looks pretty good. Wow. I’d eat that. Oh, that is And look at those clams.
The way they’ve opened up. I think this is I think we’re getting pretty darn cooked. I
think we’re pretty much there. All right, let’s flick it off. Okay. What I was thinking is kind of finishing this off like like tuck in the salmon. Remember we were talking
about like presentation wise. Oh, and the Yeah. Here. I’m going to I’m going to do one then
you do the other one. Okay. So, let’s just Oh, like that. What do you think? Yeah. Is that all
right? Okay, we got a little bit of everything. Mhm. That looks pretty darn good. All right, here you go. And I’ll clean that up.
We got to get a picture, right? So, what do you think? Exciting. Oh, this is just this
is so beautiful. Those prawns aren’t super big, so they didn’t take long to cook. The clams,
it’s pretty hot. Oh, bay leaf. So, that didn’t take too long. That in there? Yep. Well done. Like
that? Yeah, that’s beautiful. All right, that is Yep. Okay, so let’s take this fish. You got it.
Okay. and kind of just lay it on there. Okay. Okay. I also I also thought how interesting to put
a uh we had I had a couple of oysters available that I thought I’d put on there raw which you
could they’re going to cook a little bit, right? Yes. All right. And then on the top, you got
to garnish it. Oh, got to garnish it. Little more parsley. Okay. Oh, see, I’m a I’m
a parsley guy. I love lots of parsley. Wow. Just really You want to uh Can you
pick that up? Yes. like that’s Oh man. Brian Bergman, elementary music school
teacher, home brewer, billiard player, and semi-professional chef. Hey. All right. Awesome. All right. Let’s uh let’s have
a taste. Okay. see what the finished product. This is when we can get into the
tastes like, right? It’s going to be an age-old question of do I use a spoon
or do I use a fork or both or do I use my fingers? The answer is absolutely.
All right. All the things. I like it. Oh, yeah. The seasoning is right. The salmon
has a little bit of a crisp to it. Yeah. It just really sets it off. That’s beautiful.
And I think I like that it didn’t fall apart, right? The salmon. Yes. Yeah. Yeah. Cuz
it would be real easy to lose the crisp if the salmon got put in the broth, right? You
wouldn’t have as the effect wouldn’t quite be the same. I’m going to do I’m going to do a
multitude of things. Got to check this. I’m going to use my fingers. Oh yeah. I’m going
to get salmon, prawn. I got to get a clam. A clam and a tomato and a parsley. That’s
good. I know, right? You got to get Oh, the bite with the parsley. It is an interactive
though. You kind of don’t have a choice. So, you got to eat it with your fingers. Yeah.
Well, yeah, because you got to move the shells out of the way, right? Oh, yeah. Here we
go. Oh, are you going in? You going in? I’ll do an oyster. All right. All right. There
we go. Cheers it up. Cheers. All right. That’s beautiful. Oh, it’s a briney is it? It’s
It’s briany. Slightly briany. It is. So, wow. So, Brian, we talked about all the stuff. Uh, is
there anything else you want to like talk about or add to the conversation? You know, I brought
a few interesting instruments that you might be interested in hearing and that maybe some viewers
might like to hear. What you want some free entertainment? Come on. Yeah, absolutely.
you. Okay. I understand you play tons of different instruments. Yeah. And you maybe brought
something a little obscure. I brought some Oh. Oh, obscure. Okay. Yeah, I can do obscure.
That’s That’s uh That’s probably my middle name. Awesome. Awesome. Tell you what, we should
eat this while it’s hot. Yep. And then we’ll uh we’ll get into that. Okay. Sounds good. And you
can share. So, I understand your wife came with you. Yes. Are you going to pass the pass? This is
my wife, Jenny. You’re going to pass the spoon, my sweet wife. I want to make this for
you at home, too. But now you get this version right here, which is professional.
There you go. You can try it. Yeah, do it. Very nice. All right. Is that restaurant quality?
Would you would you order that from uh Oh, yes. From Chez Brian. Chez Bergey, of course.
She Bergey. That’s right. Super. All right. Sounds really good. So, you can have this. All
right, folks. Enjoying our content. Please hit the subscribe button. Watch the show. Share
it with your friends. Share the goodness and share the joy. We appreciate you very much for
watching. We’re going to be right back with Obscure Instruments and Brian Bergman. All right.
It sounds really good. So, Brian, tell me tell me about this instrument. Well, this instrument is
a is kind of obscure. It’s a valve trombone. The valve trombone, the trombone usually you you
change the pitch with a slide, but the valve trombone allows you to get a similar straight uh
straight through sound, a really a tromboneish sound using valves. A lot of the valved
instruments are conical rather than cylindrical. So the conical, the sound grows and it’s it it
envelops you, but a trombone sound is cutting and straight out. And so this gives you best of both.
If you want to have that cutting sound but then still play valves. The other thing that helps with
it too is if you don’t have room for your slide, you’re in a tight space, you could just sit there
and do this. And so it works pretty well. U this one used to belong to a good friend of mine, Bob
Joiner, who was a just an amazing player in the Astoria tuba quartet and the North Coast Symphonic
Band, North Coast big band around here. And any of those people if you’re watching will know exactly
who I’m talking about. And uh this was his. So it’s very special to me. So I I think I’ll play
a little nostalgia tune for you. Okay. Anyone who knows it. All right. Ladies and gentlemen
on a Valve trombone. Yep. Brian Bergman. Okay. [Music] King of the road. Nice. Well done. That That’s
fairly obscure. So, do you have anything more obscure? More obscure? What’s like Oh, yeah.
I’ve got I got a good one for you. Let me let me go off camera for a second. Get it. That
sounds good. If you’ve never seen one of these, this is a nose flute. You might wonder, how
do I make a tone on a nose flute? I’m actually blowing nose air into it. Not nose hair, nose
air. And then as you blow the nose air into it like that, you get a sound like that. Yeah.
Now it the changing the pitch is from the inside of your mouth. So like that to make
it jump. I would offer it to you to try, but that’s super gross, dude. That’d
be pretty weird. Yeah. And like some my students say, “Can I try it?” You
know, the little kids. And I’m like, “No, dude. You he don’t want my germs and I
don’t want yours, so it’s okay.” So anyway, this is a nose flute. So I could play a song for
you. In fact, I brought myself an accompaniment. So you’re going to this this other slightly
obscure instrument. It’s not that obscure. It’s a ukulele, but it’s it’s a baritone ukulele.
So it’s the bottom four strings of a guitar. So it plays pretty easily for a guy like me
that doesn’t play guitar, but I can play it. It works really well. But I didn’t bring a pick.
So I have uh I have a substitute. This will work just like that. Now, if I wanted to play a song, I could Oh, I I could play this and that
at the same time. Okay, here we go. Ready? That’s not going to work. All right, here we go. Put this down for a
sec. This is fascinating. Nose flute baritone ukulele. So folks, uh, thanks for joining us on
the show today. What do you want to cook? Catch up on all the episodes. Subscribe to the channel.
Brian Bergman on nose flute and ukulele. Thanks for joining me. You bet. Thank you, Chris. I
appreciate it. Take us home, man. All right. [Music] a boo [Music] a boo [Music] a boo [Music]
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