THIS PROGRAM IS MADE BY MPT TO ENRICH ALL OF OUR DIVERSE COMMUNITIES AND IS MADE POSSIBLE BY THE GENEROUS SUPPORT OF OUR MEMBERS.

THANK YOU.

LIVE FROM MARYLAND PUBLIC TELEVISION, THIS IS "DIRECT CONNECTION" WITH JEFF SALKIN.

♪♪] >> JEFF: GOOD EVENING AND WELCOME TO YOUR "DIRECT CONNECTION."

WE BEGIN THIS THANKSGIVING WEEK WITH ANSWERS TO YOUR QUESTIONS ABOUT PRESENTING A HOLIDAY MEAL FOR WHICH YOU AND YOUR FAMILY WILL BE EXTRA THANKFUL.

JOINING US IS PATRICK DENAS HE IS THE RESTAURANT FOOD OPERATIONS MANAGER FOR MARYLAND AT WEGMANS AND A PROUD GRADUATE THE CULINARY INSTITUTE OF AMERICA.

THANK YOU FOR JOINING US.

I KNOW IT IS A BUSY TIME AT WEGMANS.

>> VERY MUCH.

SO WE ARE IN THE PROCESS RIGHT NOW OF FULFILLING MANY ORDERS FOR THE HOLIDAY COMING UP AND OUR CHEF TEAMS ARE WORKING AROUND THE CLOCK TO ENSURED MOST SUCCESSFUL DINNER POSSIBLE.

>> Jeff: THE CENTERPIECE OF MOST TABLES A TURKEY.

IT SEEMS LIKE A RELATIVELY SIMPLE THING TO GET ONE IN THE OVEN.

WHAT ARE THE WAYS SOMEBODY CAN MESS THIS UP?

WHAT ARE WAYS I COULD MESS THIS UP?

>> SELECTING THE CORRECT TURKEY SIZE FOR THE EVENT.

THE BIRDS CAN BE DAUNTING WHEN YOU SEE SOMETHING IN THE 12-18 POUND RANGE AND SOME COME HIGHER THAN THAT.

THE BIRDS ARE AVAILABLE FRESH OR FROZEN.

THE FIRST ISSUE THEY HAVE NOT DEFROSTED THE TURKEY PRIOR TO THE COOK OFF.

>> Jeff: THAT HAS BEEN IN A LOT OF MOVIES.

THAT AND SETTING THE TEMPERATURE WRONG ON THE STOVE.

>> FOR SURE.

>> Jeff: IT'S MONDAY NIGHT WE HAVE A FEW DAYS TO GO.

IF SOMEBODY GETS A BIRD THAT SIZE FROM THE FRODZ AND BIN IS THERE ENOUGH TIME?

>> 24 HOURS FOR EVERY 4 TO 5 PUPPEDS.

A 15-POUND BIRD START THAWING THAT THREE DAYS IN ADVANCE THIS IS YOUR QUEUE TO REMOVE THE TURKEY FROM THE FREEZER.

>> Jeff: YOUR THOUGHTS ON THE POP-UP TIMER THAT CERTAINLY IF YOU ARE COOKING ONE IT TAKES AWAY ANY DOUBT ABOUT WHETHER IT'S DONE.

BUT WHAT I'VE READ IT GUARANTEES ON OVERCOOKED TURKEY.

>> THE PLACEMENT OF THE TIMER IS GOING TO GO OFF WHEN IT REACHES 165° AND DEPENDING ON THE PLACEMENT YOU CAN RUN INTO OVERCOOKING.

MY PREFERENCE IS TO USE THE MEAT DIGITAL THERMOMETER.

IT WILL GIVE YOU AN INTERNAL TEMPERATURE AND PROBE THAT INTO THE THICKEST PART OF THE BIRD AND GIVE TO GO TIME TO REST SO THAT THE BIRD WILL READ TO 165 AND NOT MORE.

>> Jeff: YOU DON'T HAVE TO STAB THIS BIRD.

BUT WHERE WOULD YOU PUT THAT.

>> THE THICKEST PART OF THE BREAST RIGHT IN HERE CLOSE AS I CAN TO THE BOSTON CITY HOSPITAL AND THAT IS GOING TO GIVE US THAT PROPER READING.

>> Jeff: AND THERE IS NO LAW YOU HAVE TO HAVE A TURKEY.

WOULD YOU SAY THERE'S ANY CHANGE IN PEOPLE SUBSTITUTING EITHER BECAUSE THEY ARE VEGETARIAN OR VEGAN OR TIRED OF TURKEY?

WHAT ARE PEOPLE THE OPTIONS THERE.

>> I'VE BASKETBALL WORKING AT WEGMANS 16 YEARS AND YEARS BACK TURKEY WAS THE MAIN CENTERPIECE.

AS OF LATE WE'RE SEEING MORE HAM ORDERS, BEEF TENDERLOIN AND BRISKETS.

THERE'S DIFFERENT PRO 15S ARE -- PROTEINS ARE BROUGHT INTO THE THANKSGIVING DINNER MORE AND MORE.

>> >> Jeff: AS A PROFESSIONAL CHEF WOULD YOU PRESENT IT LIKE NORMAN ROCKWELL, UNCARVED AND ATTEMPT TO CARVE IT AT THE TABLE?

OR TAKE CARE OF THAT IN THE KITCHEN?

>> I WILL WANT TO BREAKDOWN THE TURKEY IN THE KITCHEN.

THAT WAY I HAVE AMPLE SPACE ON A CUTTING BOARD AND THE PLATTER THERE.

HAVING ALL YOUR INFREEDIENTS IN PLACE AND IT GOES FOR TOOLS.

I MIGHT SHOWCASE THE BIRD TO MY GUESTS AND LET EVERYBODY HAVE A LOOK AND A TOTO OPPORTUNITY BUT CARVING IN THE KITCHEN TRANSFERRING EVERYTHING TO A PLATTER, REMOVING THE BREAST AND SLICING IT TO EVERYONE CAN GET A PIECE OF WHITE MEAT AND DARK MEAT.

>> Jeff: IF YOU HAVE A QUESTION SEND US A LIVE E-MAIL AT MPT.ORG.

CHARLIE WHAT DISHES CAN I MAKE TWO DAYS AHEAD HAD, PIES, CASSEROLES, DRESSING DOESN'T WANTS TO HAVE A TRAFFIC JAM IN THE KITCHEN.

>> FOR SURE.

THAT IS ONE OF THE DOWNFALLS IS RUNNING OUT OF OVEN SPACE.

ITEMS I WOULD PREP AHEAD OF TIME, THE WHIPPED POTATOES YOU CAN COOK THOSE THE DAY BEFORE AND FINISH THAT OFF WITH THE CREAM AND BUTTER AND BRING IT UP ON THE STOVE TOP TRIER TO THE MEAL.

THE PIES AND DESSERT ITEMS GET AHEAD ON THOSE.

ONE GOOD TRICK IS TO DO ALL THE KNIFE WORK AHEAD OF TIME.

ROASTING POW THEY -- POTATOES YOU TAKE CARE OF THE KNIFE WORK, DIES YOUR CELERY AND ON JONES AND WHEN IT COMES TO COOK IT'S LIKE TV CHEF MAGIC.

>> Jeff: DOES THIS CHEF HAVE A FAVORITE DISH AND IS IT ON THE TABLE?

>> IT IS NOT BUT AVAILABLE THROUGH WEGMANS AND IT IS OUR SPINACH AND COLOR FLOWER.

BEFORE WE MAKE THE GRA TAN WE USE A BENCH MALL SAUCE AND FOLD IN SPINACH AND SHALLOTS ON TOP IS A BREADCRUMB WITH CHEESE.

BAKES OFF BEAUTIFULLY AND IT ELEVATES THE WHOLE THANKSGIVING DINNER.

ONE OF MY GO TO'S.

>> Jeff: YOU HAVE A GO TO WINE AS WELL AND IT'S NOT THE WINE WHERE YOU WANT A VIN STAGE FROM 10 YEARS AGO.

FRESH WINE?

I'VE NOT HEARD OF THIS.

>> IT COMES OUT THE THIRD THURSDAY OF EVERY NOVEMBER.

IT IS A FRESH WINE THAT IS MEANT TO BE DRUNK YOUNG IT'S FRUIT FORWARD.

HAS HINTS OF CHERRIES, STRAWBERRIES AND NOTES OF BUBBLE GUM THERE.

BUT IT IS A GREAT WINE TO ENTERTAIN WITH.

WITH FRIENDS AND FAMILY PRIOR TO THE MEAL AND IT PAIRS WELL WITH THESE ITEMS.

>> Jeff: AND THE FRENCH DO THIS IN HONOR OF THE AMERICAN THANKSGIVING.

>> IT'S LINES UP THAT WAY.

>> Jeff: EVERYBODY IS GOING TO THINK WHITE VERSUS RED AND YOU ARE HAVING TURKEY THAT A NO BANKER?

>> NO.

YOU CAN BRING AS MANY VARIETIES OF BOTTLES THAT YOU'D LIKE.

A LOT OF GO TO FOR THANKSGIVING DINNER IN THE RED FRONT IS A PINOT NOIR THAT LIGHT BODIED FRUIT FORWARD WINE AND A CHAFF I DON'T KNOW BLANC PAIRS WELL WITH THE TURKEY.

>> Jeff: WE WERE TALKING MASHED POTATOES THAT CERTAINLY BEATS PEELING POTATOES.

FOR YOU TO DO IT OR REFRIGERATED SECTION THERE'S BRANDS NAMES.

NOT MEANT TO BE MICROWAVED.

>> THIS IS AN OVEN PAN OUR CATERING ITEMS IF YOU ORDERED MEALS TO GO YOU WILL GET OUR BEAUTIFUL SIDE DISHES, THE WHIPPED POTATOES.

SQUASH, STUFFING WITH REHEATING INSTRUCTIONS FOR THE SAME OVEN TIME.

350 AND EACH OF THE ITEMS WOULD GO INTO YOUR OVEN FOR REHEATING AND HOLD THEM HOT AND READY FOR THE DINNER.

>> Jeff: WHAT ABOUT THE LITTLE DISH?

YOU HAVE A SAMPLE.

HOLD THAT UP.

>> THIS IS FOR OUR FOLKS THAT WANT NO FUSS OR NO CLEAN UP FOR THE THANKSGIVING MEAL.

IT IS MUTUALLY PREPARED ALL THE HOLIDAY FAVORITES TURKEY, OUR GRAVY, CRANBERRY ORANGE RELISH, SQUASH AND SPAN ARCH AND WHIPPED POTATOES INTO THE MICROWAVE TWO OR THREE MINUTES.

AND WE HAVE SIDES THAT YOU CAN SHOP TO ADD-ON TO A MEAL LIKE THIS.

THIS IS A GO TO.

>> Jeff: CRANBERRY ORANGE RELISH VERSUS, THIS IS THE CLASSIC SAUCE.

WHAT ARE YOU SERVING?

NOT THIS.

>> NO.

NO.

I WOULDN'T BE BRINGING THE CANNED JAR TO PIE DINNER.

>> Jeff: I LOVE THIS STUFF IT.

DOES TASTE GREAT PUTTING IT ON A SANDWICH IS TALKING ABOUT LEFTOVERS USED THAT CRANED BRAN BER -- CANNED CRANBERRY THE NEXT DAY MAKES FOR A FANTASTIC LUNCH.

>> Jeff: WHERE ARE YOU ON STUFFING?

STOVE TOP IS THE POPULAR BRAND I WAS IN A DIFFERENT GROCERY STORE AND THEY MUST HAVE HAD A THOUSAND BOXES OF STOVE TOP CLEARLY, MANY PEOPLE NOT SLICING CUBES OF BREAD THEMSELVES OR STARTING WITH THE BAGGED THEY ARE GOING STRAIGHT TO THE BOX.

>> THE BOX IS DEFINITELY THE VALUE BRAND THERE IT WILL GIVE YOU A GREAT TASTING STUFFING IN FIVE MINUTES OR LESS ON THE STOVE TOP.

NOTHING IS GOING TO BEAT MAKING IT FRESH AT HOME AND BEING ABLE TO SAUTEE YOUR CELERY AND ONIONS AND GETTING THAT CHICKEN BROTH MOIST STUFFING THAT HAS AN OPPORTUNITY TO BE DRYER.

>> Jeff: YOU PREFER STUFFING THE BIRD OR OUTBOARD?

>> STUFFING THE BIRD WORKS IN TWO WAYS.

IT PICKS UP THE FLAVORS FRIN SIDE THE TURKEY IT WILL BE A BEST TASTING STUFFING IT HELPS WITH THE MOISTNESS OF THE COOKING OF THE TURKEY THAT IS ONE REASONS WE STILL THE CAVITY IT HELPS CREATE A POCKET OF MOISTURE FOR THE TURKEY TO STAY LESS DRY.

>> Jeff: YOU HAVE TO BE MORE CAREFUL ABOUT THE TILING.

>> WHEN YOU PUT THE STUFFING IN YOU WILL WANT TO ALLOT 30 MORE MINUTES OF COOK TIME.

>> Jeff: E-MAIL FROM FRANK, CHEF AND JEFF, THERE IS A QUESTION FOR THE CHEF WHAT IS THE BREAKDOWN NOWADAYS OF FROZEN VERSUS FRESH TURKEYS FOR FAMILIES TO PURCHASE OVER THE YEARS I REMEMBER ONLY SEEING FROZEN TURKEYS YOU'RE PROBABLY NOT IN CHARGE OF STOCKING TURKEYS.

>> FROZEN TURKEYS ARE DEFINITELY ALWAYS GOING TO BE HERE IT WILL BE A STAPLE PART OF THE GROCERY INDUSTRY.

THE FRESH BIRDS COME WITH LESS PROCESS OF HAVING TO THAW.

YOU CAN GRAB IT AND IT'S READY TO BE COOKED.

WE HAVE DIFFERENT VARIETIES OF TURKEYS AT OUR STORE AND ONE OF THE BEST TURKEYS IS THE GRAND CHAMPION AN ORGANIC TURKEY THAT COMES IN FRESH.

THEY ARE LARGER WHEN YOU GET INTO THE FRESH SIZED BIRDS THE FROZEN ONES YOU CAN SHOP THE SIZE.

IT'S GOING TO COME DOWN TO THE COOK HOW YOU PREPARE IT.

>> Jeff: WHERE IS THE SHAKER LIKE A GARLIC.

>> WHEN WE TALK ABOUT -- >> Jeff: I COULD ENDORSE THIS STUFF SUMMERTIME GRILLING ON CHICKEN BREASTS ON THE GRILL.

>> ABSOLUTELY WE HAVE A GREAT LINEUP OF THE SEASON SHAKERS THEY ARE FANTASTIC FOR GRILLING MEATS AND STEAKS AND CHICKEN.

THIS GARLIC AND HERB IS A PERFECT SEASONING FOR THE TURKEY.

WHAT I LIKE TO USE IS OUR WEGMANS BASTING OIL WHICH HAS GARRICK AND HERBS AND OIL AND SALT AND PEPPER AND A LITTLE BIT OF SPRINKLE OF THIS, RIGHT BEFORE YOU ARE GOING TO PUT THAT IN THE OVEN IT WILL BE A FANTASTIC FLAVOR AND IT'S GOING TO MAKE THAT DID I SKIN VERY ENJOYABLE.

>> Jeff: SAY WE'VE MISCALCULATED IT'S FRIDAY AND WE HAVE 10 POUNDS OF TURKEY WHAT ARE YOU DOING WITH IT?

>> I WILL GO FOR THAT THANKSGIVING SANDWICH THE NEXT DAY AND MY FAVORITE IS TAKING THE CREAM CHEESE OUT OF THE FRIDGE FOR YOUR BAGELS AND SOFTEN IT UP AND ADD PESTO INTO THAT AND SPREAD IT ON A SUB ROLL AND SLICE UP THE TURKEY.

BEEF STAKE, TOMATO, PROVE LOAN, TOAST AT OFF IN THE OVEN AND IT IS A NICE TREAT.

>> Jeff: YOU WERE TELLING ME IF SOMEONE WANTS TO HAVE THE FRESH COOKED EXPERIENCE BUT WANTS TO CUT CORNERS YOU CAN GET A LOT OF THIS IN A BAG AND THE BAG GOES INTO THE OVEN?

>> THAT IS SOMETHING YOU MAY ONLY FIND AT WEGMANS BUT WE HAVE A TURKEY BREAST IN OUR COOK IN BAG LINEUP, TURKEY BREAST AND GRAVY AND IT'S ONE OF THE EASIEST WAYS TO GET THE DINNER ON YOUR TABLE.

PREHEAT THE OVEN.

THE TURKEY COOKS INSIDE AND THEN YOU OPEN IT UP, POUR IT ON THE PLATTER AND THE GRAVY IS HOT AND THE TURKEY IS READY TO GO.

>> Jeff: HOPING YOU AND YOUR COLLEAGUES HAVE A HAPPY THANKSGIVING BUT NOT TOO, TOO BUSY THANKSGIVING SO YOU CAN GET TIME WITH YOUR FAMILIES.

THANK YOU TO PATRICK DENAS RESTAURANT FOODS OPERATIONS MANAGER AT WEGMANS.

WE APPRECIATE YOUR TIME.

>> THANK YOU, JEFF.

AND HAPPY THANKSGIVING.

>> Jeff: AND WE WILL BE RIGHT BACK.

[♪♪] >> Jeff: NOW, LOCAL WINERIES AND BREWERS ARE WORKING ON A CAMPAIGN CALLED MAKE MINE A MARYLAND.

JOINING US IS KELLY DUDECK EXECUTIVE DIRECTOR OF THE BREWERS ASSOCIATION OF MARYLAND.

THANK YOU FOR JOINING US.

>> THANK YOU FOR HAVING ME.

>> Jeff: MAKE MINE A MARYLAND WHICH WE SEE THIS IS NEW?

>> IT'S NEW IT IS A RALLYING CRY, REALLY FROM MARYLAND'S BREWERS, WINERIES AND DISTILLERIES WE ARE THE FIRST STATE TO HAVE BRANDED OUR CRAFT ALCOHOL INDUSTRY AND WE WANTED TO PULL IT ALTOGETHER AND WITH A SIMPLE ASK THAT IF YOU ARE CHOOSING TO DRINK, CHOOSE A MARYLAND PRODUCT.

>> Jeff: I'VE HEARD OF THE CRAFT BEER INDUSTRY IT'S BROADER THAN THAT?

>> IT'S MUCH BROADER.

AND THE WINERIES, THERE'S ARGUMENT WHO HAS BEEN AROUND THE LONGEST.

THE WINERY ASSOCIATION THAT WE HAVE IN MARYLAND RIGHT NOW HAS BEEN AROUND A LONGTIME OVER 30 YEARS.

AND WE HAVE WINERIES THAT HAVE BEEN AROUND FOR 80 YEARS, ONE CELEBRATED THEIR 80TH ANNIVERSARY.

AND OVER A HUNDRED OF THEM IN THE STATE AND A HUNDRED ACRES OF GRAPES IN THE GROUND.

BUT, YES, WE ALSO HAVE I'D SAY WE HAVE OVER 100 WINERIES IN MARYLAND.

DISTILLERS WE HAVE 50 OF THEM.

IT IS A SMALLER INDUSTRY BUT POWERFUL.

>> Jeff: WE'RE BUILDING AWARENESS OF AN INDUSTRY THAT IS BIG AND MANY PEOPLE MAY THINK IS VERY SMALL.

>> IT IS IT'S VERY BIG.

AND I THINK WHERE PEOPLE GET CONFUSE SECOND THAT THEY ARE SMALL COMPANIES BUT WHEN WE LOOK AT IT AS A WHOLE THEIR ECONOMIC IMPACT TO THE STATE IS VERY BIG AS WELL AS LIKE THE JOBS THEY SUPPORT AND REALLY JUST HOW THEY GIVE BACK TO THEIR COMMUNITIES.

IF YOU'VE EVER BEEN TO THE WINERIES AND BREWERS AND DISTILLERIES THEY ARE HAVING A FUNDRAISER OR THE PARENTS COME FROM THE LITTLE LEAGUE TEAM.

THERE IS A RIPPLE EFFECT TO YOU SUPPORTING OR BUYING SOMETHING FROM A LOCAL MANUFACTURER.

>> Jeff: I'M GUESSING THE BREWERY SECTION IS THE BIGGEST IN TERMS OF THE NUMBER OF ENTITIES IN THE MARKET?

>> IT IS.

IT'S CLOSE WITH THE WINERIES BUT WE HAVE A LITTLE OVER 120 BREWERIES IN MARYLAND RIGHT NOW.

>> Jeff: AND A SELECTION OF THEIR PRODUCT HERE.

TELL US WHAT WE'RE LOOKING AT?

>> THIS IS -- WE HAVE OVER 120.

I COULD ONLY -- >> Jeff: WHERE DOES THE BRANCH PALE COME FROM?

>> GILFORD HALL A BREWERY IN BALTIMORE.

>> Jeff: ARE YOU MAKING MINE IN MARYLAND IF YOU ARE DRINKING PALE ALE?

>> IT HAS TO DO WITH WHO IS MAKING THE PRODUCT NOT THE STYLE.

THERE'S EVERY STYLE YOU CAN THINK OF UP HERE.

A DUYKLE IS ONE OF MY FAVORITES FOR THE FALL IT IS A LIGHT DARK BEER TO DRINK.

WE IN MARYLAND HAVE SUCH A VARIETY OF BEER HERE.

SOME PEOPLE WILL TALK ABOUT A CALIFORNIA STYLE.

AND IPA.

MARYLAND JUST DOES EVERYTHING.

WE HAVE A LITTLE BIT OF ANY STYLE OF BEER YOU WOULD WANT HERE.

>> Jeff: PILSNER?

I AM OKAY WITH A PILSNER?

>> I DON'T HAVE ONE UP THERE.

WE HAVE A LOT OF THEM.

>> Jeff: THE WORLD OF IPA'S HAS ALL KINDS OF NICHES IN IT?

>> IT DOES.

HAZY IPA'S HAVE BEEN ALL THE RAGE.

>> Jeff: WHAT IS THAT?

>> IT IS A STYLE IT'S CLOUDY,.

>> Jeff: SAM ADAMS LOOK?

>> EXACTLY.

AND PEOPLE ARE STARTING TO WONDER WHAT IS NEXT BECAUSE THAT HAS BEEN A TREND FOR SO LONG AND A LOT OF PEOPLE ARE WEIGHING IN ON THAT.

BUT LIKE YOU THE PILSNERS AND LOGGERS ARE SOMETHING PEOPLE ARE WISHING WOULD COME BACK MORE.

>> Jeff: IT'S ALL I KNOW.

IPA STANDS FOR INDIA PALE ALE.

>> THERE ARE PEOPLE OUT THERE WHO YOU KNOW, LOVE TO GET AS MANY HOPS IN THEIR BEER AND STRONG HOPS AS POSSIBLE, THE PROFILE.

I THINK WE'RE NOW SEEING PEOPLE SPREAD OUT THEIR DRINKING HABITS A LITTLE BIT MORE AND DRINK ACROSS THE SPECTRUM IF THEY WERE JUST DRINKING IPA THEY ARE TRYING OTHER THINGS AND VENTURING INTO THE WINE AND SPIRITS WORLD.

>> Jeff: LET'S VENTURE INTO SPIRITS NEXT.

AND THAT WOULD BE THE SMALLEST PART OF THE MARYLAND PRODUCTION MARKET I'M GUESSING.

>> YES.

THEY ARE THE SMALLEST.

WE HAVE A LITTLE OVER 50 OF THEM IN MARYLAND.

I HOPE THAT PEOPLE WOULD KNOW THAT WHAT WE'RE KNOWN FOR HERE IS RYE WHISKEY AND HAVE A BOTTLE OF THAT.

>> Jeff: THE WELL FUNDED START UP.

>> THEY ARE OUR BIGGEST PRODUCER RIGHT NOW.

BUT WE HAVE AT LEAST A DOZEN OTHER DISTILLERS WHO ARE PRODUCING A RYE AS WELL.

AND WE LAUNCHED A SEPARATE CAMPAIGN CALLED RYE CURIOUS.

AND THIS IS WE THOUGHT PEOPLE -- >> Jeff: SO PEOPLE MIGHT DRINK WHISKEY.

>> WHO MIGHT DRINK WHISKEY OR BOURBON AND NOT KNOW ABOUT MARYLAND'S HISTORY WITH RYE AND WHAT MAKES IT DIFFERENT AND IMPORTANT.

IT WAS JUST A FUN CLEVER WAY TO GET PEOPLE TO ENGAGE AND LEARN MORE ABOUT IT.

BUT OTHER THAN, I MEAN, WE'RE GOOD AT MAKING A LOT OF THINGS.

BUT RUM IS ANOTHER THING THAT MARYLAND HAS A DEEP HISTORY IN.

>> Jeff: DID NOT KNOW THAT.

>> YEAH.

BETWEEN -- AND I THINK I HAVE ALMOST EVERYTHING UP HERE AND I WAS EXPLAINING EARLIER YOU CAN'T MAKE A TEQUILA IN MARYLAND BUT YOU CAN MAKE AN AGAVE AND WE HAVE THAT HERE A GREAT SUBSTITUTE.

THAT IS REALLY WHAT WE CHALLENGE PEOPLE WITH.

IS YOU PROBABLY HAVE A FAVORITE PRODUCT.

MAYBE LOOK TO SEE IF MARYLAND MAKERS ARE MAKING THAT PRODUCT AND GET OUT THERE AND JUST DISCOVER AND EXPLORE THE STATE AND FIND THOSE PRODUCTS.

AND MAKE THAT SWITCH FROM TIME TO TIME IF NOT ALWAYS.

>> Jeff: AND PART OF THIS CAMPAIGN IS POINT OF SALE.

SO IT MEANS YOU HAVE TO BE IN THE LIQUOR STORES WITH SOME SORT OF MARKETING THAT SAYS BUY LOCAL.

>> RIGHT.

IF LIKE THERE ARE A LOT OF RETAILORS OUT THERE WHO WILL HAVE A SECTION A LOCAL SECTION.

SOMETIMES IT'S TUCKED IN THE BACK OF THE STORE AND HARD TO FIND.

WE'RE JUST STARTING THAT PROCESS OF REACHING OUT TO RETAILORS AND GETTING THEM TO JOIN WITH US TO COLLABORATE AND FIND WAYS TO GET THESE MAKERS FRONT AND CENTER.

BECAUSE, I THINK, THERE IS A MISPERCEPTION THAT THE QUALITY ISN'T THERE COMPARED TO THE BIGGER NATIONAL MACRO BRANDS.

BUT IT REALLY IS.

YOU HAVE TO DISCOVER.

YOU HAVE TO GO OUT AND TASTE FOR YOURSELF.

BUT IT'S THERE.

>> Jeff: CERTAINLY THAT PERCEPTION EARLY IN THE WINE BUSINESS, THE VINEYARDS AND WINERIES AROUND THE STATE WHEN THEY WERE GETTING STARTED.

THAT EVOLVED A LOT OVER TIME AND TELL US WHAT YOU HAVE HERE?

>> YEAH, FOR THE WINERIES ESPECIALLY, LIKE THERE WAS FOR A WHILE, FRUIT LIKE SWEET WINES, SWEET WINES WERE ALL THE RAGE IN MARYLAND AND THERE'S STILL A PLACE FOR THEM.

BUT I THINK, LIKE, SERIOUS WINE DRINKERS WERE NOT TAKING MARYLAND SERIOUSLY BECAUSE OF THAT.

THE QUALITY IN MARYLAND WINE HAS COME A VERY LONG WAY.

THIS IS ACTUALLY A NEW BOTTLE THAT CAME OUT FROM LOW VINEYARDS WHO JUST BECAME ONE OF THE ONLY KOSHER CERTIFIED WINERIES ON THE EAST COAST THIS IS A BIG DEAL FOR THEM AND THEY HAVE WON AWARDS FOR THEIR WINES.

BOYD CREW, THIS IS A RELATIVELY NEWER ONE.

AND THEY ARE A BLACK-OWNED WINERY WHO JUST GOT THEIR BRICK AND MORTAR SPACE OUT IN HOWARD COUNTY.

THEY HAVE REALLY JUST GREAT VARIETY OF WINES THERE AND A GREAT FAMILY STORY TO TELL.

THERE IS A STORY WITH EVERYONE OF THEM.

>> Jeff: YOU ARE RUNNING A CUTE AD CAMPAIGN WITH A SPOKES CRAB.

THE CRAB DOESN'T SPEAK BUT IT IS A CUTE IMAGE WHICH WE HAVE ON THE SCREEN AND THE CRAB IS AMBIDEXTEROUS WE HAVE A GLASS OF WINE AND A BEER AND WHISKEY ON HIS BACK?

>> WE'VE HAD PEOPLE CLAIM WE'RE USING A.I.

AND WE SAY LOOK WE TRIED TO FIND A TALKING CRAB WE COULD NOT FIND ONE FOR THIS CAMPAIGN.

BUT YOU KNOW WE'RE GETTING AT THERE, I'M FROM MARYLAND BUT I LEFT FOR QUITE A WHILE AND WHEN HE CAME BACK IT HIT ME HOW MUCH MARYLANDERS ARE SO PROUD TO BE FROM MARYLAND.

THERE'S SUCH PRIDE HERE.

WE SEE IT IN OUR MARYLAND FLAG, OUR SPORTS TEAMS.

BUT IT DOES NOT SEEM TO EXTEND TO OUR MAKERS AND OUR PRODUCTS.

AND THAT'S REALLY WHAT WE'RE TRYING TO BY USING THE CRAB WE WANTED TO TOUCH THAT POINT WITH PEOPLE.

LIKE KEEP THE MONEY HERE IN THE STATE.

LIKE KEEP YOUR COMMUNITIES THRIVING BY SUPPORTING THESE MAKERS.

>> Jeff: PEOPLE EXPECT TO PAY A LITTLE BIT MORE IF THEY ARE GETTING A NICHE SMALL BATCH PRODUCT?

>> YES.

THEY SHOULD.

AND MAYBE EVEN A LITTLE MORE THAN WE NORMALLY WOULD.

TARIFFS HAVE BEEN HARD FOR OUR INDUSTRY.

STAINLESS STEEL HITS EVERY SECTOR BUT THE SUPPLY CHAIN FOR LOCAL, ALTHOUGH WE USE A LOT OF LOCAL, IT IS A GLOBAL SUPPLY CHAIN.

SO THAT HAS HURT.

BUT, YES, YOU SHOULD EXPECT TO PAY A LITTLE BIT MORE AND THAT IS WHY WE ENCOURAGE YOU TO GET OUT THERE AND SAMPLE STUFF WHEN AND WHERE YOU CAN.

WE'RE PLANNING FOR 2026 TO START A ROADSHOW AND GET OUT IN FRONT OF PEOPLE AND LET YOU SAMPLE THINGS SO YOU KNOW WHAT YOU LIKE.

WE DON'T WANT YOU TO BUY SOMETHING AND NOT BE HAPPY WITH IT.

>> Jeff: VISIT US FOR THE ROADSHOW.

KELLY DUDECK THANK YOU FOR STOPPING BY.

>> SURE THANKS SO MUCH FOR HAVING ME.

HAPPY THANKSGIVING.

>> Jeff: HAPPY THANKSGIVING.

AND THAT IS "DIRECT CONNECTION" WE'RE BACK FRIDAY WITH "STATE CIRCLE" AND THE LATEST ON MARYLAND POLITICS.

JOIN US FOR THAT FRIDAY EVENING AT 7:00 P.M.

REMEMBER, YOU CAN ALWAYS SEE PAST EDITIONS OF OUR PROGRAMS ON-LINE AT VIDEO.MPT.TV AND ALSO THROUGH THE FREE PBS APP.

THANK YOU FOR WATCHING.

HAVE A GOOD NIGHT.

[♪♪]