4 Course Meal Draft // Regulation Supplemental

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Hello, and welcome to another piece of regulation content.

This one's a supplemental.

It is a draft.

It is a food-based draft.

Today we are doing the four-course meal draft.

I believe Gavin gave us this idea in Vegas and we all jumped at the chance to do it.

So we're very excited.

Gavin,

what were you thinking when you came up with this idea?

What was the genesis behind this idea?

Well, considering I didn't really understand

this idea, which was not my idea,

I don't think I'm in any position to explain it.

Magnanimous and humble at all times.

You're really good.

Thank you so much for a career, Gavin.

I thank you.

Yeah, I really appreciate it.

Yet again, cannot thank you enough.

What do you guys think we should randomize this one for?

Four?

It's a four-course meal?

Four times?

Yeah, either four or yeah, I want to hear from Andrew because I knew it wasn't going to be as simple as that.

Go ahead.

It's either four or 16.

Either or.

And why 16?

Why would it be 16?

Because 20.

What?

And why would that be?

Four for each of us.

I was thinking four by four.

Okay.

Yeah, no,

I definitely could follow exactly where your head went.

I went, that's not right.

No, that's not right at all.

No, I went, there's four of you, and there's a four-course meal, 16.

And then I went, I'm part of this as well.

Never mind.

20.

Unfortunately, you are part of this.

Every draft is 20.

Thoughts?

I have none.

I'm looking at my menu.

I have time for this.

Oh, my God.

Okay, so what are we doing?

We draft four?

Is it four?

Let's do four.

Yeah, we're doing four.

All right.

Well, as always, we're using Sean Bears' site.

Thank you very much, Sean Bear.

This makes it so easy for us.

And we can randomize many times we want.

It starts in an egg order.

And now we will randomize four times.

One, two,

three.

Gavin, Andrew, Eric, Jeff, Nick.

But the fourth and final randomization.

Boom, Jeff, Gavin,

Jeff, back-to-back.

One.

Yes.

Boys, you have no idea how exciting this is.

As

me and Jeff were here today, I said, Jeff, how are you feeling about these drafts?

And he said, you know what?

Emily didn't love my one-hit wonders picks, but that's okay.

I really feel good about them.

And I said, that's great.

How about the four-course meal draft?

How are you feeling about that?

And he said, well, I'm not sure.

I guess I'll do it based on what you guys draft.

And then

I said, Jeff, what if you go first?

And Jeff said, don't worry, I never go first.

We begin the four-course meal draft with Jeff Rimsey.

Okay, for my first pick, obviously in a fourth course meal, you want to start with the appetizer.

Which is where I'm going to take us.

When I sit down to eat a four-course meal, the first thing I want to have is a little bit of bread, but maybe some tang too.

So I'm going to go with the item that I have been planning on for weeks in this draft because clearly I came in prepared.

Bruschetta.

Hey!

Bruschetta!

Bruschetta!

A little bit of bruschetta, a little tomato, a little drizzle.

Did you say tang?

What is it about the bruschetta that you're feeling particular about?

Oh, I love the cheese mixed with the warm crust of the bread with the little cut up, diced up tomatoes on top.

Sometimes

there's some parsley as well, which is delicious.

And then like a little of like olive and vinegar

spread over the top.

It's just tangy.

It's delicious.

It's crunchy.

It warms your little tummy.

And you've been planning on that for weeks now.

Oh, my God.

Since Gavin gave us the idea, I think I immediately went down and started writing.

Fuck.

Also, not cool to be on the end when you don't have anything planned.

Yeah.

For two in a row.

Yeah.

This is pretty good.

Gavin, you have the second pick.

As Jeff has set the the tempo, you now can do anything you want based on what Jeff has done.

Well, bread is amazing.

I just didn't consider that it might be a course because I feel like you can keep bread going through multiple courses, more of a side thing for me.

So I want to sit down and stuff my fat face with a lovely prawn cocktail.

And I want it to be in that format.

hanging over the thing, bit of that red, spicy-ish sauce.

And I don't want the tiny little shrimpy ones.

I want just fat old prawns.

Yeah, big sauce.

Big old.

Nick said cocktail sauce, and then you didn't say anything.

Oh, sorry.

Yeah, yeah, yeah.

You were both talking at the same time.

Oh.

Nope.

I don't think so.

That's how I say I was just.

I'm with Gavin.

That's how it came across for us.

Okay, no.

Dude, this internet maybe sucks.

No, I think you just should shut up a little bit and then I'll hit Nick.

Nobody was talking and then Nick talked.

You were talking.

Definitely wasn't.

Cocktail sauce.

You know what?

Hey, cocktail sauce.

Yes, cocktail sauce.

It was my condiment.

It was.

Excellent.

I was just thinking about that.

Yeah.

It'd be disgusting to spore the spill your prawn cocktail over the bruschetta.

Just ruin it for everybody.

Nobody wants that.

I'm liking these picks so far.

All right.

Well, we go to mine next.

And

I had a lot of choices.

I think appetizer is really important in everything.

But it's all about what you want in your own own four-course meal.

And for me, that's Coor's Banquet.

Crack a couple of yellow cans, fill up a little bit before you really get started.

Beautiful.

From the streams of Golden Colorado comes Coors Banquet, the beer that my neighbor Larry growing up would drink tons of and just throw in his backyard.

Just Gavin style.

Finish it, boom, throw it in the backyard.

That's where it goes.

See the cans pile up.

But that is my, that's my appetizer.

You come over, check it out, boom, Coor's Banquet.

I'm really liking these.

I'm visualizing walking into a restaurant and this being what I'm graded with so far in this.

Hell yeah.

It's a good meal for me.

Nick, Coor's Banquet's my pick.

Sorry if that stepped on yours, but go ahead.

Oh, I'm afraid I'm going to have to pivot.

No, this is actually, I came into this with just one thing in mind.

So if this got taken, I was totally screwed.

Nick told me he has no backups.

If someone picks by accident something that he picked, he's fucked.

He's fucked.

Royally and utterly fucked.

But we've, we've talked about it, right?

It's the, it's the opening course.

It's the appetizer, the hors d'oeuvre, if you will.

There's not quite an hors d'oeuvre like this one, and I'm going with a bloomin' onion.

Oh, bloomin' onions.

The bloomin' onion.

That's a good one.

That's a really good one.

That's a really good one.

This is calorically an insane meal.

I didn't think I'd want to eat anything else after that.

No, that would be...

You share it.

Gavin, you share it.

You don't eat the whole thing yourself.

It's for the table.

Why did Emily and Meg and I go get a bloomin' onion together without you recently?

What was the deal there?

What?

What?

Where were we?

Oh, maybe because I don't want to eat that.

I don't know.

I thought they would have gone just to hang out.

Oh, is that why?

I mean, it's fine.

It's like you have one or two little nibs, and it's like, okay, I'm done with it.

Can I speculate that maybe it was during a laboo boo hunt?

It was not.

It was before the labooboos.

But if it was during a labooboo hunt, Gavin would have been there because he was at the last laboo hunt hanging out with all of us.

I sat on a little camping chair.

Pretty impressive.

Blooming onion.

Good pick right there.

Thank you.

But now we go over to Andrew.

I'm excited.

Who will have his first course, but he'll also have his second course.

Andrew, what are you going with?

First and second, serving it up for the people.

This is going to look like, this is my one and two going into this, but this is going to feel like I'm really taking some nick energy here.

I'm going to open, once again, with another thing in the bread family.

It's my favorite bread type thing to receive when going to a place.

I want a nice focaccia with some balsamic vinegar and olive oil.

You can dip it, you mix it around.

It's the saltiness.

It's delicious.

So that is what I'm opening with.

for my first dish.

And that's another bread course.

That's another bread course.

Gavin, how do you feel about that?

I mean, once again, delicious.

I just don't think I would order that for.

So I'm sort of envisioning my

thing being from the moment you sit down till you leave.

So you're immediately, you're hit with the bread.

Also, I've never seen a bruschetta, my thing, as a side.

It's always an appetizer at Italy restaurants.

That's true.

Yeah, that's never like just on the table as you sit down.

No, that could still be an hors d'oeuvre.

Could.

But now we're moving to my appetizer.

I'm building a little bit of the theme.

And for my appy, this is you've looked at the menu now.

You're evaluating.

I love.

Open it up.

Everyone can share.

Plate of bacon barbecue wrapped prawns.

Delicious.

So good.

Double prawns.

That crunch.

You get the prawn, a delicious prawn, some barbecue sauce on there.

You get the tang.

It's delicious.

Now, do they say prawn in Canada or do they say shrimp?

you hear both.

Okay.

I don't think there's a wrong answer, but prawn is shrimp.

We're about to have a lot of fun on this show, folks.

Nick, what did you think a prawn was?

It's like a big shrimp, right?

Yeah, what is a shrimp?

I think they're the exact same creature.

I feel like in England, I always heard shrimp when it was like the tiny ones, and you get like 40 of them, and then a prawn would be like you're dealing with them individually.

America's fucking up.

What did you think?

What did you think it was?

Seafood?

Right, but it's

right.

Scampy?

Wait, no, that's a type.

Damn it.

Hold on.

Think about it.

What is a prong to you?

Seafood words?

What's the animal, though?

Seabug?

Yes.

I mean, I agree with that.

Yeah, it is a sea bug.

You wouldn't look down into the sea and be like, oh, it's a school of scampy.

Look at the scampy scamper.

Look at all that dinner down there.

Oh, wow.

To me, it's like when you see a shrimp, that's a Peter Dinklage, but when you see a prawn, that's a The Rock.

It's just a peekier version of the same thing.

Nick is saying, okay, and like, we're like, we're painting this picture for him now.

I'm not asking about now.

I'm asking about before.

Like, what was.

What's the...

What's the thing that's round that they make that seafood?

Scallops?

Scallops?

Yeah, yeah.

I was like, maybe it's a scallop.

See, I can't fuck with those.

I'm allergic to scallops, but I love prawns.

Okay.

How is a prawn or a scallop or a shrimp prawn?

What did you think?

Yeah.

What did you think a scallop was?

In your head, the shrimp was the scallop or the prawn was a scallop?

The prawn.

You thought the prawn was a scallop.

Oh, I thought maybe it was like it.

I don't know.

Have you heard of king prawn?

No, what's that?

It's a big-ass shrimp, dude.

It's the biggest shrimp you've ever seen in your life.

Why the fuck don't we call it prawns here?

I had some in Australia once and it was too much for me.

I couldn't take it.

We could have golf prawns.

We call them golf shrimp, but they're huge.

Yeah, yeah, I guess so.

I think it's just, I just, I think that Andrew's assessment is correct that a prawn is like a large version of a shrimp.

I just in America, I feel like we just refer to everything as shrimp.

Maybe it's like a different class of the same species or something.

Okay, I don't even think it's a class thing.

I think, I think it's like what you guys are saying is right.

The smallest shrimp, the biggest prawn.

But Nick didn't know that, but he also didn't know what it was to begin with.

Can I be vulnerable for a minute and reveal an irrational fear?

Whenever I give out a food allergy I have, I get nervous internally because I feel like I'm setting somebody up for a silent assassin and hitman.

I'm just teeing them up.

I'm giving them my weaknesses.

How many food allergies do you have?

Three or four.

You got milk?

Shit.

Milk, cream.

Salmon and scallops are the main things.

Whoa, two sea things?

You're allergic to all the same shit my dog is.

Me and Albert.

Do you want to?

I can come over and give you shots every 10 days.

But those are my picks.

I'm happy with my board so far.

Well, there you go.

Well,

Nick, you have the next pick in your four-course meal draft.

Well, I've seen that the second course is typically a soup or a salad.

So I watched it for a salad in this instance.

And I went with a classic blue cheese wedge side salad

to start this meal off.

When you open with blue, I thought you were doing another bloom.

I thought we were like getting bloomin' cheese or something.

Ooh, now we're talking, though.

A blue cheese wedge salad.

Dabba D, Daba Blue Cheese.

Wedge salad.

Now, is it Blue B-L-U-E or E-U?

I think it's E-U.

I thought so, too.

And then my autocorrect changed it to this.

So I'm really not sure.

But there you go.

Anyway, great pick.

I think that's a really good pick.

I think a wedge salad is nice.

I I think having everything on it like that is

topic.

You guys salad guys or no?

I disagree with that.

Yeah.

Big time.

I love salad.

Okay.

That's what I wanted to hear.

Gavin, what's up with that?

The wedge is just too much lettuce.

The ratio is off.

Are you looking at this picture here, Gavin?

You can make that last.

The picture you eat with the New Zealand flag by it?

Or Australia, whatever that is?

Yeah.

That's a shitload of lettuce.

It's a shitload of sauce.

Sauce?

Dressing.

Whatever, man come on oh prawn i'm just looking for a condiment that's a shitload of pedantic are you are you saying the problem is it's too much to eat yeah it's just too much lettuce to eat oh he's just saying that wedge salad's too big you do realize there are size portions though like this isn't you could get a size no i just mean

the ratios of the lettuce to everything else is like really high in gav's defense i would say i think the wedge salad is typically way too much uh over-indexes on lettuce compared to other salads and is always comically big.

Yeah.

It's fair, I suppose.

Like anytime I go to a steak restaurant and I see one.

His first pick was Bloomin' Onion.

It's already huge.

So we're going with like, I think Nick's just picking big meal stuff.

Yeah, Nick is picking Nick portion.

Yeah, 100%.

Yeah, there's monkey money in here.

He's going crazy.

We're going big and then going home.

I'm not going home for a long time.

Well, there you go.

That's Nick's pick is the Blue Cheese Wedge Salad.

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I maybe went in a different direction from you guys, but that's fine.

My four-course meal, my next up, I want like a little appetizer-y kind of thing, but something that's like, you're right, because it is soup salad.

So I need something that's going to fill you up just a little bit after the appetizer.

We're going with the french fry.

Uh, that is

that specifically, top-notch french fries right there.

Those are the ones that I'm eating.

That's what I'm serving.

That's my four course right here.

Crack open a Coors banquet, sit down, you're having a couple of sips, and I go, Are you ready for your next course?

And you can go, I'm still working on the first.

And I go, Don't worry about it.

And then I just put down a plate of french fries in front of you.

Incredible, incredible second course for you to be working on my four course meal draft uh thoughts on french fries well which uh course are you ordering from in the menu because it can't be on the sides surely right this is the salad portion okay

i'm not sure what confusion is soup coors banquet salad french fry okay okay i'm not sure what the confusion i think it makes perfect sense

hey don't it's his perfect meal that's right Who are we to judge?

Yeah, we can't.

Who are we to judge?

That's what we do, isn't it?

Yeah, I mean, judge it, judge it all you want.

Just know, like Andrew said earlier, I'm right.

There is a

there is a vibe to Eric's board that I really like.

Yeah.

Yeah, it's probably like divorce dad,

but I do like it.

I think Eric's four courses so far he could eat leaning on a counter.

Oh, yeah.

That's mostly how I eat.

That's mostly how I eat my meals.

Do you not eat leaning on a counter?

I could do that with mine.

What are you talking about?

What are you sitting like a bitch?

Yeah, I guess

when I think prawn cocktail, I'm never just like leading.

You sitting like a bitch?

Oh, man.

Well, French fries is in the draft, and now we go to Gavin.

Let's see where he's going in his four-course meal draft.

To be honest, once I'm done with my star, I just want to get tucked in.

I'm going to get tucked in.

What?

I want to get tucked in.

Time to tuck Gavin in.

I want to go to sleep and get to bed.

No, I'm going to just get started on the main.

My second course, meat.

Okay, so are we saying steak?

If you want to be specific, that's a bone-in filet with peppercorn sauce.

Okay.

Okay.

And I just find that to be delicious.

Or a fillet, as I would say.

So you had a specific thing in mind, but you just described it as meat?

Was the move?

He just wanted to block everybody else from doing the same thing.

Just want everyone to shut the fuck up and point out that there's french fries on that plate.

Yeah, it's true.

Yeah, it can come with a side.

Perfect company.

I mean, I'm not arguing with you.

It's fine.

I think he clearly went to your place, Eric, and he brought that with him.

Exactly.

Yeah.

He grabbed all my french fries and then sat down and started eating his bone and fled.

I've reached over to the counter.

You were hosting a very specific bring your own steak event.

You provided the fries.

I provided all the banquets.

I mean, the main course can come with sides still, right?

It's the side.

Yeah.

Yeah.

Yeah.

Incredible.

It's on the side.

Incredible.

Incredible.

It is on the side.

Maybe add with fries.

That is a really bad deal.

With fries then.

To do a split of steak and fries and have one person cover all the steak expenses and the other one is on fries.

You got the fries, guys.

Don't worry about it.

Well.

Gavin with the bone-in filet with peppercorn sauce with fries

with his second pick.

But now that Jeff has had some time to come up with his next three, we're going to see what his next two are.

Oh, I'm way ahead of you.

You have the second course and the third course here.

I'm way, I'm all the, don't worry, I got the second course on lockdown.

We'll be right back.

Right, right, right.

You had plenty of time to come up with it.

I got plenty of time between second and third course to figure that out.

The second course for me, I'm going in the same vein as Gavin because I need to, well, there's a very specific structure to how I want to work this.

And so I got to go straight from my main as well.

And similarly to Gavin, I'm going bovine, but I'm going with the ultimate cut of beef, the best of the bunch.

It doesn't get any better than a perfectly cooked prime rib.

Ooh, prime rib.

Good pick.

Are you a prime rib guy, Jeff?

Yeah, I love to cook it.

I love to eat it.

I'd eat it.

I ate it as food, and I enjoy it.

Andrew, you ever had prime rib?

I don't think so.

Not with the bone, certainly.

Yeah, I haven't either.

Have you ever had prime rib, Nick?

Oh, I had it.

I've never had one with the bone.

With the bone.

Yeah, I've had prime rib, just never with the bone.

Like they slice off some for you, though, right?

But how am I supposed to hold it?

It's a joke.

I saw the look on your face.

I was stunned.

He said it.

I was stunned.

I didn't know what to say.

Well, Prime Rib has made the list.

That's Jeff's second course, but because of sneak draft, Jeff gets the third course first.

So, Jeff, where are you going next?

Exactly as I wanted.

I get the third course first.

This is how I planned it.

This is how I conceived the whole evening.

My heart tells me to go mashed potato as a side, but I'm looking at my meal and I'm trying to make a complete meal here.

And I feel like there's not enough greenery on my plate.

You know, I just have some tomato in the buschetta, really, and just the tiniest bit of parsley.

So I just, I don't want to, I know I'm a meat and potatoes kind of guy, but I'm also a meat and Brussels sprouts kind of guy.

And so I'm going crispy Brussels Sprouts okay I like that you ordered it as my third course you ordered it when we went to uh when we went out for steak at our steak dinner I had I ordered crispy brussels sprouts that is they were good

I I love I love a Brussels sprout in this format fantastic why are you laughing Gavin this is a course that's insane yeah I will say it's a side yeah I think it's great it's a side exactly that's what I'm ordering this is my side meet this is my side course but it could be with you

That's one thing.

Jeff, Jeff, don't listen to these fools.

How can it be a part of my main course?

I think it's a great pick.

I think it's a great pick.

What the fuck are you talking about?

Fantastic pick.

And also.

Oh, I'm going to pick these nine things and make them one course.

That's not how it works, dude.

That is how it works.

That's why it's called a course.

Yeah, it's a course.

It'd be ridiculous.

Absolutely ridiculous.

It's not a four-item meal.

You're a four-item meal.

Oh, yeah?

Except for the

worst things you can get.

Oh, yeah.

Before we move away from Brussels Sprout, I just just want to say, Jeff, you make a delicious grilled Brussels sprout.

I've never had a better one than the Brussels sprout I had made by you.

What?

Thank you very much, Andrew.

I'm sorry, what year was that?

2016?

2015?

Okay.

Andrew actually knew me when I was a better cook.

I used to cook a hell of a lot more than I do now.

That's what I was going to ask, is do you think you've improved?

Because I'd love for you to take another crack at it.

Oh, I cook Brussels sprouts all the time, but I'm not as good as I used to be.

But I would love to do that.

I would delicious.

Every time I cook a steak, I cook Brussels sprouts.

Dang.

Anytime I see Brussels sprouts, I think they won't be as good as Jeff's, and they've never been.

Best Brussels sprouts I've ever had.

Kindest thing you've ever said to me.

Delicious.

Well, now that Gavin's done sniping at Jeff, he has the next pick, his third course here in the four course meal draft.

Thinking about it?

Gavin?

Giving yourself a little bit of a reboot?

Well, I want to make sure that we don't talk at the same time.

So we're going to give Gavin all the space in the world to say what he has to say.

Cocktail sauce.

He's going with a cocktail prawn for his third thing.

For me, I'm after my main, you know, after I've got some meat and fries down my neck.

I want dessert.

That's next for me.

I'm having a little chocolate fondue, dipping stuff in melted chocolate.

Delicious.

Bit of fruit in there.

Perfect.

That's dessert.

Take me to the melting pot.

That is my dessert.

Chocolate fondue.

I would have it like a, you know, one of the actively hot pots, though, not just like in a bowl.

Oh.

You big fondue guy?

I don't mind it.

I don't think I've ever had fondue.

Jeff, any thoughts on chocolate fondue?

I mean, I'm not crazy about it.

I think it's a weird way to defend it by saying, do you like it?

And have you go, I'm not mad at it.

I don't hate it.

As it's like a whole meal, I could, you know, give or take the rest.

But the dessert's wicked.

Now, is the fondue at the the table or do you have a fondue fountain in this place that you have to go to?

If someone wheeled out like a currently running chocolate fountain, that'd be incredible.

That would be such a cool move.

A restaurant where you could order a fondue for the restaurant.

Like they just wheel it out and it's anyone's welcome to just get some fondue going.

Next round's on me.

So, you know, going for the dessert like right here.

Interesting.

Very curious to see where Gavin goes with his fourth course.

Oh, I think I know where he's going.

Gavin's fourth course is going to be a McDonald's cheeseburger on his way home from the restaurant because he was still hanging.

No kidding.

Yep.

Yep.

And speaking of, Andrew, I think that's a very interesting point.

Oh, God.

Because my pick is next, and it's two or three hamburgers.

So is that 11 minutes top-notch?

Yep.

Is that total for the party, or is it how many you're each person?

No, per person.

Yeah, yeah, per person.

You're allowed to have like two or three hamburgers.

This is.

You can have one if you want, but just know you're able to have like, you can have like two or three hamburgers.

This draft is making me realize how much I hang out with Gavin's wife without Gavin.

I just went to top notch with Meg like three days ago.

I

was editing the gunplus.

Man, I was just at that restaurant with your mic.

That's really something, man.

That's really something.

Eric is just taking me deeper into into the divorce dad territory of we're at his place.

He's got the cores, putting some french fries in the oven.

The George Foreman grill is on the counter ready to go.

Listen, I think that it's important that everyone get what they want.

And

two or three hamburgers is what I want.

So I hope you want that also.

If your fourth course isn't a store-bought dessert, I'm going to be very disappointed.

I mean,

you'll have to wait and see.

You ever go and buy a whole birthday cake from Vaughn's?

You're about to see something.

But before we get to my fourth course, we have to get to Nick's third, Nick.

That's right.

What's your third course?

Well, this is the main course, which is the main course.

You know, the main dish.

And of course, you get a couple sides with that.

And in this instance, I'm going to go with a ribeye,

loaded baked potato, and some

raw start.

Starting to see kind of what Nick, Nick's ideal meal is just at one place where he could go right now if he wanted.

What do you mean?

This is something they make at home.

Nick's ideal meal is the buffet at Golden Corral.

Look at that.

Yeah, look at that lower right-hand corner of that cutting board.

What do you really look at the inside of Nick here?

I have an extensive collection of cutting boards.

Yeah.

Okay.

What am I listing this as, Nick?

Ribeye with

fully loaded big potato.

Just

big potato.

Oh, no, it's broccoli.

And broccoli.

And forget.

It's not enough for him to

autopsy that potato on that plate, though, like your wife did.

No.

She'd find out.

You can't flay it like Ramsey Bolton.

She would put that steak on Nick's plate and then do her whole potato thing.

Were you there?

All right.

Well, I'm really getting to look at the inside of Nick, but it's something that I already knew and sort of what I expected.

It's fucking greasy and full of cholesterol.

Yeah, it's exactly what I thought it would be.

It's monkey.

You're my doctor.

But

Andrew, you get the last pick of the third course, but you also get the first final course.

So, how are you going to kick off your third course here?

I'm trying to decide if I could be so bold as to claim a vegetable medley as part of my dish.

But I feel like that.

Yeah, that's a yeah by you.

I feel like that's like eight picks in one.

Okay.

Well, then I am going to go with a chicken parmesan with twice baked potato and

vegetable medley.

That is my main.

So what was the issue?

What was the fear with the vegetable medley that it couldn't be a part of it?

Because I'm technically taking broccoli and carrots and like

green bean.

I'm taking a bunch.

Yeah, it's a lot.

It's a lot of things.

Yeah, but it's all baked into a small enough portion to be one thing.

Sure, that's fair.

I just, from this point, you know, like I've been taking very specific items, but I see you going with the ribine fully baked and Gavin with the fillet, whatever, peppercorn with fries.

So I'm going to add a few to mine as well.

As a main course.

That is my main dish.

Of course.

It's a course.

Mine is great.

That's a lot going on, too, with the chicken parm.

That's a, you got a whole meal going on right there, man.

I sure do.

Yep.

Yeah, pretty, pretty heavy stuff, but

stuff that looks pretty good.

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now andrew that's a that's a lot you're stacked up on your three courses how are you rounding this out here there's a lot of different ways you can go at dessert i'm not not the biggest dessert fan.

So it's tough.

It's difficult because when I lean dessert, I typically go with

like a pie, but I don't feel like that's fitting.

So I am going to draft as part of my theme a space cake.

What's a space cake?

I think it's a cake with weed in it from what I'm Googling.

I googled space cake and it says belonging to a group of cannabis cannabis and cheese edibles.

So I bought the space cake thinking it's a goofy name.

Everybody's getting high.

I didn't know.

I'm not aware of what's going on.

We're just really topping out this experience in an unexpected way.

And that is concludes my theme.

I got, hey, hey, I've never been blindsided in bread

before

it's happening.

Let me detail.

That was a front side blindside.

So this is, this is what I'm thinking with my thing.

I kind of got a thing going here where the bread, bread is just there as gavin said it is you you show up but it's there but i feel like it's a key part i wanted to make sure i have it from that point on we went from the sea with the barbecue bacon wrap prawn then we got a bird as well as with the potato something from the earth something from the ground so we concluded this four course experience going to outer space with the space cake everybody's getting high off the cake

i wanted to cover multiple layers I wanted sea.

I wanted ground.

I wanted air.

And now we're in space to round out this fourth course.

Are you the Winston Churchill of four course meals?

I sure am, Nick, and I'm glad you're finally seeing it.

Really incredible.

Wow.

All the elements are present in Andrew's.

Oh, absolutely.

And Andrew brings the heart.

That's the food pyramid, of course.

Well, Andrew's rounded out his four courses here.

Very interesting.

And now it's time for Nick to take us down under and let us know what his fourth course is.

Well, it's funny you should mention that because I

dessert, one of my favorite things.

I love dessert.

Chocolate cake.

Excellent pick.

I love chocolate cake, but specifically this type of chocolate cake, which is, of course, the chocolate thunder from down under.

Is that cake?

Yeah.

It's a brownie, actually.

Okay.

With a bunch of ice cream and then whipped cream.

With like fudgy.

It looks like the brownie is the least of it.

Nick, once you get a slice of MySpace Cake, you can call it whatever you want.

It's all fine.

We're all good.

Listen.

Am I calling?

Is this his chocolate thunder down under?

Is that what it's called?

From Dan Under.

Okay, okay.

I think by the dessert on Nick's plate, I'm like 6,000 calories in.

I mean, at least.

My favorite kind of cake is this brownie with ice cream on it.

Listen, cake is brownie.

Brownie can be cake.

If a shrimp had Nick's fourth course meal, it would be a prawn by the end of the dinner.

It's packing up.

Oh, man.

Well, Nick really rounded it out there.

I'm pretty impressed.

He really, he stayed in one lane and he did a great job.

Roll me home, baby.

He loves it so much, too.

Like everything he picked, he would be so excited for.

Well, I've had

an appetizer.

There's like a soup salad kind of situation.

And then we got the main course.

And you're full.

You're stuffed.

You're like, oh, I've been, I keep having, I've had about six or seven appetizers with my salad and

my main course.

So you're really feeling full.

So it's time for an appetite to sort of round it.

Yeah, to round this out.

And there's only one appetit for me.

And that's Coor's Light

to round this thing out.

You don't want something too heavy.

You don't want something that's going to weigh you down.

You've already had a pretty filling meal.

And now it's just time to, you know, crack a cold one.

The mountains are blue and have a nice time with your friends as you wind down the evening and celebrate responsibly.

Can you imagine taking someone on a date to a fancy restaurant and the four courses are what Eric picked?

And each one comes out with like a little klosh.

Hey, he got it.

How do you say that?

Who said anything?

Who said anything about a fancy restaurant?

This is a four-course meal draft, baby.

Yeah.

That's hard.

I would just love to see that happen at a restaurant.

And I'd love to see the woman's reaction.

I mean, the dude's married, so it clearly worked.

or maybe yep

hey the only the only banquet we need is cool's banquet guys those are my four courses eric's restaurant coincidentally is a place that his parents live above it's he's just

right they they do call it a basement some call it a suite some call it a restaurant i don't know that's right i i call it the downstairs neighbor's house

his name is dave and we hang out uh those are my four courses but it's time for gavin to round us out with his fourth and final course in this four-course meal draft.

My fourth and final course is a two-stage course.

Okay, that's...

I want two things from this.

So it's a five-course meal.

Okay.

Well, you know,

let's see what you think.

What I want is the check and a lovely cup of tea at home.

And that's course four.

I'm going to say, yeah,

I'm going to agree with this guy.

Go for it, man.

Yeah, no, I'm all for this because now I know that Gavin will lose this draft no matter the fan love for this guy.

What a dump of a final course on a fantastic meal that he could have had.

I'd like to change my outside.

No, no, no, no.

You're good.

You're locked in.

He's already ready.

And then I'd like everyone to check it out because Cheeseburger is on the check, which is the thing that I have.

And so that's fine.

It's not a big deal.

Hey, I'm paying your check.

Hey,

you come eat at my restaurant, guys.

Gavin picks up.

All right, Gavin, maybe you can save it.

Maybe you can save it.

What kind of tea?

No, he can't.

Oh, it's

okay.

gray.

There's no saving it.

Solid tea?

That's a solid tea.

Oh, yeah.

Oh, there's no saving it.

Yeah, 100%.

No, no, no.

Yeah, yeah, no.

I was giving him false hope.

This is going to sound a lot harsher than I mean, Gavin.

But I think that might be the worst pick anyone has ever made in any of these drafts.

Cup of tea, please.

Gavin, Gavin, Gavin, he's on your side.

Check and a cup of tea at home.

I don't want to eat three.

I don't want to eat four courses.

I've done it.

I completely get where you're coming from.

I just think it's the worst pick anyone's ever made.

I mean, yeah, yeah.

But I don't mean that aggressively.

You can have it like it's, you know, I can see where you're coming from.

But

this is the man who

made fun of Crack Rock.

Yeah, I was wrong.

I was on the wrong side of history of Crack Rock.

If you presented me with this as a meal itinerary, I'd freaking love that.

That sounds incredible.

Wait, so if I presented you with that, am I saying that I'm going to leave and pay?

for your meal

in that context?

Like, that's what's weird about it is is I feel like I'm giving you our dinner plans and also what I plan to do as soon as we're done

well I'm looking at that I'm thinking that's a meal that's going to be slightly shorter than all the others and I think that's brilliant

would I just I'd be looking at it going do does he want me to go to his house am I supposed to have tea with him Yes, are we invited to your house for tea?

Is he just telling me that what his plans are after we have the dinner?

It is a bit confusing.

It is kind of odd.

Should I just have put cup of tea at home i mean what are we invited to the tea gavin when do you think the courses stop am i selling this meal or am i eating this meal that's you know what i think that's for you to set up is this in your home are you presenting this at your house i just was drafting a four course meal that i would want to eat you want to eat the check i also eat the check wow yum yum

Hell of a pick, Gav.

Hell of a pick.

Yeah, it's great, great final course.

Awesome.

Awesome.

Yeah,

I stand by my pick.

I think it's a wicked final course.

Yeah, absolutely.

Yeah, I stand by your pick all the time.

Way to go.

I think everybody's standing by your pick.

Yeah, I think everyone's standing by your pick.

Yeah, great work.

10 toes down.

Yeah, behind us, that's for sure.

Well, Jeff is standing on business as he rounds out his fourth and final course here, and he's going to end the four-course meal draft.

Jeff, take us out big style.

So my fourth and final

course is a newer one for me.

It's a bit aspirational, but I feel like it also is related to the maturation process of Jeff.

Something you may not know about me is that I'm a big dessert guy.

Now, I didn't used to be a big dessert guy.

That has come to me later in life for one specific reason that I bet a lot of people don't know is that when you're an alcoholic, one of the things that you become super addicted to, obviously the alcohol.

The other thing is the fucking sugar in alcohol.

There's so much sugar in alcohol.

I never was into candy or sweets growing up.

But after I got sober, I developed a sweet tooth that has just beaten the shit out of me for the last couple of years.

Tough, tough.

And so I'm trying to break free of that.

I'm tempted to pick a banana split.

I'm tempted to pick a slice of cheesecake.

I'm scared that you guys are going to gavin me here for this.

But

my final pick is going to be in a pair of teeth as well.

I just want, I'm trying to teach myself to appreciate the simplicity of a little espresso.

Oh, I think that's a great pick.

Oh, what a finale.

Yeah, I think that's a great pick.

Fantastic.

Yeah, I think that's phenomenal.

Because here's the thing, because you can sit, you can sip, you're still hanging out, you're winding down the evening.

People see it and they go, ooh, isn't it a little late for that?

And you go, ooh, no, as an end to the meal, you need it because you're dragging just a hair.

Let's have some sips.

Let's walk it off.

Let's enjoy this evening air together, Jeff.

I think a little espresso is a great pick.

Thank you.

That's what I picked, but just with half as much caffeine.

No, no, no.

You pick the check-in jump.

Check-in cup of tea.

Jeff, Jeff is enjoying.

I'm still at the dinner table.

Exactly.

Jeff is enjoying the night, regaling us with tales.

Okay, so.

Things unheard.

I'm telling stories about Gavin now that he's gone.

What if I just picked check and cup of tea at the restaurant?

Yeah, I mean, that would have made more sense.

Yeah, I think that would have been a way better pick.

That would have been great.

David picket.

So it's the at-home.

Because now we're locked in on the four-course meal draft, you dummy.

We've done it.

We've drafted all four courses.

All five of us, which we did not randomize 20 times, only four.

And this is how we landed.

These are Jeff's four courses.

Let us know in the comments who had the best four course meal.

And as Gavin will tell you later, there's a poll that you're able to vote in.

Here's the pick order.

Jeff, Brushchetta, prime rib, crispy Brussels sprouts, and a little espresso.

Beautiful.

Excellent.

Gavin, starting strong with the prawn cocktail, then bone in filet with peppercorn sauce with fries.

Chocolate fondue, and rounding out with the check and a cup of tea at home.

I have picked Coors Banquet, French fries, two or three hand peers, and Coors Light.

Yeah, I know, I agree.

I have some great picks.

Those are great picks from me.

And here's Nick.

Nick is going out back and down under as we take it to the bloomin' onion, the blue cheese wedge salad, ribeye with fully loaded baked potato and broccoli, and finally the chocolate thunder down under.

From down under.

Okay.

And Andrew,

Focacia, bacon, barbecue, wrapped prawns, chicken parmesan with twice baked potato and vegetable medley, and finally rounding it out.

Oh,

space skate.

Hey, hey, Gavin, you know what my check is?

You know how expensive my meal is?

You know how expensive you be paid?

420, baby.

That's what I'm talking about.

Oh, Christ.

Christ, Christ, Christ.

Man, that turned out so much better than I thought it would.

A fantastic dinner for all of us.

The four-course meal draft.

So different, each and every one of us.

But the only people that can let us know who did it best is you at home.

Leave a comment.

Vote in the poll.

Tell us what your perfect four-course meal is.

That's the way that you can interact with this.

And then we'll finally see who had the best four-course meal.

And then we will get mad at one another.

Thank you guys so much for listening to this.

Check out the Patreon at patreon.com the regulation pod.

And you're going to want to listen to the podcast.

But before we take it out, boys, was there anything else that you left off your list, honorable mentions?

I was really close to drafting check and cup of tea at

mom's home.

Maybe grandparents' house.

Yeah, it's a little different.

You know what?

I would have allowed it, but it probably would have been a little bit of a fight.

Ice cream sandwich from the gas station on the way home.

That's a drink pick.

What are you talking about?

That's a perfect

check-in patrolling the streets for an ice cream truck.

If you'd eaten a prawn cocktail, a big old slab of meat, some fries, and you'd been dunking chocolate fondue, where do you want to be now?

In the restaurant with my friends, enjoying the end of that meal and sharing stories, coming up with new ideas, just enjoying company.

Fellowship, as we call it.

Do that during dessert.

Do that while you're at dessert.

I would feel kind of ripped off if one of the courses in my four-course meal was getting the check.

That happens.

That's part of

every meal.

And there's a tea.

Yeah, but that's at home.

You're doing that yourself.

Yeah.

Darson.

I changed my whole draft on the fly.

I was originally going with broccolini, a cranberry feta, and walnut salad, wagyu steak, and a blueberry empanada.

But Coor's banquet sounded real good right now.

So I just went with that and kind of saw where the day took me.

Thank you guys so much for listening to this.

So many drafts coming.

Down the pipe, want to thank you for supporting us directly on Patreon and Etsy.

Pipe draft.

You heard it here first.

See you next time.

Bye.

Crack rock again.

Check, please.

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