It's the Brew podcast. Brew with her Linda Heras, international food and beer judge. We have 2 cool guests today, but only, 2 mics to work. So you guys are gonna switch and just hand off mics and share them because one of them is dead. Okay. Herlinda, introduce our guest. This is cool. So this is really fun now. We're leaving. We did have, Lorraine Barber on recently from Barbaralee Spirits, but she also does all the cool events in Petaluma, which is always has something fun going on. They are doing a Petaluma Craft Cocktail Week, and she's, like, the curator, team leader, cheerleader for that, this year. But, like she said, it's a team effort, so she brought one of the bars or team that is going to be participating in Petaluma Craft cocktail week. And, so I was gonna let you tell a little bit about it, and then we'll let Cody Hildreth Cody Hildreth from the block in Petaluma, which is an awesome, beer garden, cocktail garden, and music venue. A lot of my friends' bands play there, and you even had Norman Greenbaum. We'll we'll talk about that later, on as well. So tell us about Petaluma Craft Cocktail Week. I'm so excited. You know you know this is like my second favorite week besides fleet week. Well, I I, you know, we're we're vying for 1st place, so we'll see how it goes. But, Yeah. Nice to be back. Thanks for having me again. Yeah. So, it's been an idea that I've been hoping to execute on for years, but, you know, everything in its time. The craft cocktail scene in Petaluma is has really exploded. We've we there's so many great places. Including yours? Including our Barbaralee. Barbaralee spirits. Absolutely. To to have, some really delightful drinks. And I thought this would be a really great opportunity to bring everybody together and have, you know, have everybody come and and experience whatever what we all have going on. So it's all downtown. It sounds it reminds me of, like, a progressive party. Yeah. So it's it's pretty walkable. It's from, November 8th through 17th. So it's a weekend to weekend. So you have 2 weekends to to take advantage of it. And it is you know, they are cocktails. So I Sweet. If you wanna it is very able. If you wanna get an Uber and drive super safe or Lyft or whatever the the ride share thing is or have your kids drop you off. You know, some of us are there. Pick you up, actually, but more importantly, pick you up. But, yeah, if you wanna do that, then, then you can you can probably knock it out in a day, but I really wanted to create a space for everybody to not just enjoy the the cocktails, which are gonna be amazing, but also, experience all the the different locations and and how we all do it differently. So okay. So some of the people on the list, some of the places I should say, Barberly Spirits, of course, downtown Petaluma, bricks, which we love, that has, like, pizza and stuff. Easy Rider, who we actually had him when they first opened. I love that place. And Monday, industry night is always not industry night, but locals night. Kapu, which is the awesome tiki bar, and we've had them on. Luma Bar and Eatery, Seared, which used to be grasianas if people remember that back in the day. The CHUCKERY, which is lots of seafood and oysters, the Big Easy, which, of course, also has lots of bands too, the Block, who is here right now, and Torches, which is, Jen Rosen's old place. Right? That used to be used to be Cody Jack Jacks. Yeah. Yeah. Okay. So and then Cody brought some cocktails. He apologized for being a big dog. Cody. Yeah. We like big cocktails. So tell us about what you brought. Well, I brought a 2 different cocktails. One that we're gonna be showcasing during the, cocktail week, and that's a barrel aged blood orange Negroni. Yeah. And it's it's incredible. We've been trying out new things to barrel age, and and I've got it here for for everyone to try. And you're gonna shake that. So tell us a little bit about the block too. The block, you know, we've been around for 7 years now, I think. 7 years. And, we we've been ever evolving. We do live music, and we have pizza and tacos and all kinds of food trucks that always show up. It's it's really a great place. And you have a special residency coming, soon or actually, I think they started today. Right? They started yesterday, and they are kicking out some great great pies. It's Mambo's Pizza. They they're from Santa Rosa original. Yeah. Mambo's is happening. Yeah. They've been they've been blowing up. And I'm telling you some of the best pies I think in California for sure. Reminds me of New York. By the way, we love Lorraine too. I said that we love Cody, but I'm I looked at you and I'm said Cody. We we can we can we can split the credit. It's okay. Credit. It's okay. Yeah. Alright. So explain more about the cocktail and what you're gonna do. So we'll start with the barrel aged Negroni. I brought 2. So we'll start with the barrel aged Negroni. We typically put this over a big cube at the block, But right now, we have some small cubes for us. So I'm gonna just go ahead and make does everyone want one? Yes. Mike? Just a taste. Just a taste. Alright. I'm going to Van Morrison tonight at Bimbo, so I think I might as well pre lube because I'm not driving tonight. I went and saw ELL last night, and I did drive. But this time, I don't have to worry. And I can indulge. Very excited about that. And then the block is really cool also. So it's it is like I call this indoor outdoor. There's big outdoor space with they always have great bands, and a lot of my, you know, friends' different bands are always playing. It's dog friendly for the outdoor part. Then they've got you know, you can get beer. You can get cocktails. They'll they'll have the different, you know, food trucks and things going. There's, little spaces you can sit outside with, like, fireplaces, and it's really homey and cool, and it's a lot of my friends' favorite spot. There's, you know, everything from picnic tables to little private intimate things. It's a good everything from a family place to a date place. Yeah. Yeah. Would you say? Absolutely. Hit it right on the head there. And then and you were telling me what you did before you started this? I I used to be, an EMT. I I worked for a handful of outfits here in the county from, VeriHealth to Reach, and then I also worked at, Children's Hospital in Oakland in the ICU for a while. Wow. Yeah. That was that was a very tough and interesting job to say the least. Cody Hildreth from the block in Petaluma. Now this is a, an amazing idea. It's food trucks, beer gardens, and you've been doing it about 7 years? Yeah. 7 years and just getting better and better every year. Very cool. This is the barrel aged Negroni, finished with a dried blood orange. And, it still needs some time in the barrel. I just put it in the barrel. So this is what's coming. It it's gonna get a little bit more subtle and Yeah. It's got a slight bite, but it's really good. Right now. Yeah. And as it as it sits in the, in the barrel, it should mellow out. So Do you put the whole thing in there? Do you want a little more? Yeah. Okay. Oh, he what's a little This is just a teeny taste. Oh, yeah. My Love the blood orange, man. There we go. Anything. I haven't tasted it yet. Let's see. It's very it is very I brought 2 very robust cocktails today. So I you know, this one's definitely gonna get get a pack of punch for sure. Spirit forward. Explain what a Negroni is. Negroni is gin based. It has, typically, it has Campari, gin, and sweet vermouth. We did a little different on this one where we used some blood orange, essence as well as instead of Campari, we used a lo fi gencinnamaro. Oh, from Napa. Yeah. So we're just kinda trying something a little bit different. Very local. A different twist on a on a old favorite. Well, it's really cool. Oh, thank you. Yeah. And I again, I just love blood oranges and And maybe I should've started with the other the shaken cocktail that I'm gonna do for you guys. But, hey, we can do things backwards. We we do things backwards often. But I will, jump into the second one if you guys don't And I like your jars. I like how you have your, like, little portable bar set up. Yeah. I just, you know, brought, brought the whole setup. Okay. Shake away. People So this one, I'll I'll just build it for you guys as I'm doing it. K. So we'll start with mezcal. We use a crystalino mezcal, so it's a little bit more subtle and, you know Is that like a like a blanco? Like a white? It's actually an anejo mezcal that they, filter to to remove color, and it really makes the mezcal stand out. And then anejo means aged, basically, or a little bit older or aged. So we'll start with an ounce and a half of the mezcal, and then we'll also add almatopec, which is also a local spirit. It's a paseo paseo chili liqueur. Really? Where's that from? I'm I'm not a 100% sure where it's from. I wanna say Bodega Bay Oh. If that if if I'm correct, but, I think You'll have to let us know. That might be fun to have on the show someday. So this is a good, good kind of change from other, chili liqueurs so it's more local. Yeah. And then we also add an ounce and that was a half ounce of the chili pasilla liqueur. We do an ounce of passion fruit, fresh passion fruit, a half ounce of grapefruit juice, and a half ounce of agave nectar. That's a lot of work. Yeah. So this one yeah. It it's definitely a lot of work. It's got a great flavor profile. I'll just I've made extra and I've pre batched it here. So I'll just Oh, okay. Add this in here. Love the word extra. That way we can, really have enough flavor. We can do a full glass there for me. So, Cody, the block in Petaluma, it's rotating food trucks. Right? Mhmm. Yeah. And you got the beer garden. Rotating food trucks, it changes daily. And, and then we have Mambo's Pizza now full time, and we're working on trying to get Tacos Don Pepe full time. Oh. Nice. So that should be coming No. You guys can't sell these drinks, can you? You have a full Oh, yeah. We have a full full bar. Full liquor license. Absolutely. Wow. They have what's called a type 75 license, which if you have food and you do some brewing, you can have a full bar spirits and not just the beer and wine, which takes a little bit more work because you also still have to make some beer, and, you know, the wort and things as well. I actually have had your beer. It's been a little while. It was really good, though. Yeah. We had a little malfunction with equipment, and we're trying to get back from that situation. And and, hopefully, we'll have that up and running again by the end of the year. So you're putting limes in this? Yeah. This one just garnished with a lime. Thank you. That's that's a little bit more. Cheers. Yeah. That's a that's a healthier, drink there. This is a great a wonderful concept. How did this come about? And it's been about 7 years. Tell us the history and the genesis of the block. Well, you know, the genesis of it, I had visited a few places, overseas that were really, really reminiscent on what we do at the block. And it was so cool that I had to bring it to Northern California. And, and then I noticed that there was some other stuff that was kinda like it already, in in San Francisco. So I based a little bit of of of everything on just a full flavor of different food parks and and venues like this. And so, 7 year or more like 10 years ago, I started the process to to get it going. And then we after 2 or 3 years of trotting through all the paperwork and construction, we we got it open and Very cool. Now you guys are open 4 PM to 9 PM? Yes. So that's Tuesday through Friday. Well, Friday Saturday, we're gonna stay open till midnight. Wow. And then we also have Sunday. We open a little earlier for Sunday morning football. Very cool. That's cool. And then tell them, everybody, where you're at because it's actually kinda neat because they're in the shadow of the famous mill. Yeah. The 10 story grain mill down in town. Yeah. We're right at the foot of it. And, you know, I I really love having that in our backyard because it really just pulls Petaluma together, you know. I I will say, be careful where you park. Yeah. Make sure there's no signs that say about towing, and Yeah. But you can you can find plenty of parking. There's plenty of parking on the streets. Just right right there at the base of the Grain Mill, they have a lot of sensitive operations. So we we we ask people typically try not to park there. They they they try to monitor it as best as they can, but sometimes they have to, tow tow a few cars, which is unfortunate. You know, it's not on us. We're we're not doing the towing. It's definitely the dairy, but, yeah. I think Lorraine wanted to tell us something. Oh, yeah. Sorry. I just wanted to jump in and, two things. 1, what what code Cody is pretty humble. One of he's one of my favorite businesses in town, and just such a glowing example of, just evolution and and growing as you go. Every time you come in to to the block, there's always something new. There's always some some other work that he's done that his dad's done to to improve your experience there, and really, it's foundational. Like, it it's very representative of the community that we're in, which is also one of the cool things about cocktail week, which is it's a great way to if you haven't been there before, it's a great introduction to it. And, also, I, just a couple more details about the week itself is so we're we're focusing, this week on one specific classic cocktail. This is the first, hopefully, of many cocktail weeks that will happen over the years, but this is gonna be, focused on a whiskey sour. Oh, okay. So it's gonna be every every participating locations for personal version of a whiskey sour. So like Cody was saying with the Negroni that he just made, you know, like, a standard Negroni is these 3 ingredients, but they riffed on it. And I think that that's a really cool, cool way to, like, really understand a cocktail. How did people find out, like, I know there's an Instagram, and, like, you know, where you're they're going and who's doing what and Right. So you can go to any of the participating locations in a few days when everybody will have their your your your track card essentially, that you can have marked off as you go. But Social media. Social media, the, the Instagram handle, it's gonna be carrying all of it and also future cocktails that every place is, promoted or designed is gonna be, petaluma_cocktail_society. That is a great It's not it's not just, about that one week. It's that you keep exploring the world of cocktails Right. Sure. Within our A wonderful idea. Petaluma craft cocktail week. I love that. And the block is gonna be part of it. Yep. Which is why you're both here. Absolutely. I think it's cool that you guys are doing it also, like, you know, kind of during, you know, fall, going into winter. I mean, because there's plenty of stuff happening in the summertime all the time. And then what are you doing like a like, I know there's some Christmas stuff happening in Petaluma. And then, Block, are you doing anything specific or are you jumping in with what they're doing? We're gonna try to do a little fun Christmas setup. We we kinda wanna make a really family friendly atmosphere, and and, it's it's gonna be a surprise to everyone. Okay. So check-in. It'll be fun. You were just saying that Norman Greenbaum actually showed up the other day and was playing. Yeah. It was a a private party, and, and, you know, we had a handful of really great musicians on stage that day. And one of them just happened to be Norman Greenbaum. He he came up to, play Spirit in the Sky for everyone. It was it was wonderful. Carol, Lorraine Barber's with us. We might have talked about this last time you were in, but how did the the the whole craft cocktail thing come about, and how did you get involved? Oh, well, like I said, I didn't really explore, all the different locations and vibes that they have going on there. It's gonna be focusing on a single classic cocktail, which is the whiskey sour. And, we chose that because, whiskey sour is a great, like, fall winter cocktail. It's got it it's got all those kind of, warming, luxurious sort of notes to it, and you can really riff on it and make it your own. So I'm I'm looking forward to trying everybody's as well. Well, one of the cool things too about Petaluma is not only the bars and the restaurants and everything that are making these things, but there's actually purveyors making the things that go into the cocktails, like, you know, the Barbalee spirits, and there's also Floraluna, Floraluna. We've had them on before that does the bitters and Bitter Girl Bitters also. So Yes. Absolutely. So I love love those in the cocktail, especially, like and I'll I'll take, like, her, you know, her rose one and put that into a gin and tonnage. It's gotta be one of the my favorite rose bitters that she made. Like, she's very we we exclusively use her bitters at at the distillery Yeah. At Marley Spirits because they it really, works with the the delicate, spirits that we make. What do you think, honey? The black also has trivia night and bingo night. Mhmm. Yeah. Are you working with, my friend Jake Ward on that? No. We have Mark for bingo. He's a local panel Yeah. I know that, Nate. I know that, Nate. And he's a character. He's so much fun. Yeah. It gets rowdy on Wednesday night. So come come to have fun for sure. And then, Sarah, tonight, she'll be, calling out some trivia questions, and she's also a local petalumen. And and she does a lot of, lot of great great questions. It's challenging. I have a question. So is there any cost for the cocktail week besides just going to the places and then, paying for your cocktail? And then also, are they marketing a card? I heard you say something. Is that like a passport kind of thing? A little bit. Yeah. So, we wanted you know, it's the first time we wanted to make it just easy and fun. There is no additional cost as outside of the the cocktail, so you just it's very easy. You arrive at the at your destination, one of the participating bars, and you you order your whiskey sour, and then they'll the whoever's there is gonna stamp your card. And then when you're done, you'll be able to turn that in at Barbara Lee Spirits for a glorious I I finished my my craft cocktail wheat crawl, sticker. My my liver thanks to, passport. Right? That's right. But that's really cool. Well, I love the block, and I'm so excited you're able to come because I've been wanting to have the block forever. So what a great, excuse, and thank you, Brian, for getting you in. So what other kind of I mean, like, you guys are actually I mean yeah. It's been it's been tough, obviously, since the pandemic. So Mhmm. You guys must have opened right during or after the fires, the Tubbs fire? Right before. So, yeah, we we opened and then we basically were shut down for a month and a half with all the smoke because we're mostly outdoor. Yeah. Right. And it was tough. And then we had Paradise Fire and, like, every year, I feel like there's been a different challenge that we overcome and and just keep going. Cody Hildreth Yeah. From the block and Lorraine Barber is here. So the bottom line is, yeah, you guys are mostly outside. You got great cocktail menu and, of course, great beer and and any other adult beverage And a spacious seating area, which includes the large outdoors, space with a nice stage. Mhmm. Yep. That's very cool, man. Yeah. It's really, really fun. How often are you doing music? All weekend long. We do Friday, Saturday, and Sunday. Nice. We've been doing a a little country kickback on Sundays, which is a lot of fun. And then usually rock and roll and and, you know, a lot of the hits, Fridays Saturdays. Name name some of the bands. I mean, everything from the incubators to even traveling bands. We get, a lot of great bands. We have a bluegrass band we're trying to nail down, we want we're trying to name nail down, a traveling, show, the James Garner experience. It's a it's a Johnny Cash and one of the most revered Johnny Cash experiences. Yeah. Yeah. Yeah. I've read about it. Yeah. He's gonna be playing in Napa, next month. I'm gonna be going to the show. So Yeah. You guys have gotten the hots who are, like, rock and roll and the and Rusty Reds. I saw a really awesome, Simon and Garfunkel Yeah. Tribute band, not long ago also. But there's, there's everything. I mean, there's always everything from either like a 2 person easy to a full on big band like the incubators were doing the other night. Absolutely. Yeah. Really, really good. Lorraine, what is the website for the Petaluma Craft cocktail week? There is no website yet. We are we are, boutique. You have to right. But so far, I I have the the Instagram account of, petaluma_, underscore cocktail_society. If you just look up Petaluma Cocktail Society, you'll you'll be You'll find it. Yeah. Exactly. No. You're gonna run the block websites and pages as well? Yeah. We'll we'll put it up there as well as our socials. And that's the block petaluma.com? That's correct. We're doing the drive brouhaha brought to you by Russian River Brewing. Our guests today are Lorraine Barber and Cody Hildreth. Cody has the block in Petaluma. I wanna talk about the 8th annual holiday food fair coming up Tuesday, November 26th at the Hotel Petaluma in the ballroom there, and the tickets will benefit Petaluma People's Services and the Firefighters Foundation, which is great. Somebody talk about that Hotel Petaluma because I've been hearing a lot about it. I have not been there. So it's been it it's been really a privilege to to be part of that space. Yeah. And I've heard people talking about it and saying the same thing. It's very cool. And it's it's perfectly like, I mean, honestly, for cocktail week, you you can just get a room there and, and it's so centrally located to where all the locations are for for the cocktails. And where exactly is it? So it's right downtown. It's, it's on the corner of, Washington and Kentucky Street. Yeah. That is right downtown. Yeah. Very cool. Yeah. There's that one of one of the places is actually in the and the one of them is next door to it. So Alright. Again, it's the 8th annual holiday food fair at the Hotel Petaluma in the ballroom. The Yeah. It's Talk more about it. So, yeah, this is its 8th year. We started it many years ago as a, in response to the to the, 17 fires, touch fires, because we just weren't ordering from anybody, food wise to supply our tasting room, and we thought that that was happening all over. We know a lot of people in the food service industry and the makers, and so we wanted to create an event for them so that they could, have some kind of support, financial support, and then it just sort of grew out of that. So it's always local food food makers, so your your your money staying in your community. Tickets are $5 for adults. Kids are free. We are gonna have Santa. It's gonna snow in the courtyard. There's gonna be a sleigh to take pictures in. $5. $5. I know. And part of that goes back to the the charity. So the food fair is, the beneficiaries, Penland People Services. They run our meals on wheels, and they do a ton of other work for for our community. And then there's also, the following Tuesday, in December 3rd is the, the 3rd annual Makers Fair, which we started the food fair, and then we're like, well, wait. I know all these people that do other things. Yeah. That's cool. We gotta get them back in. Yeah. Get them back in because they've been on before. I mean, all sort of the makers people and Exactly. So so cool. So, yeah, so we wanted to do something that that focused on what they do. So, again, local, craft makers that you can do all your holiday shopping there. And then the beneficiary of that is the Petaluma Firefighters Foundation, which, again Wonderful. All of that stays in our community. And, the food fair, I'm going to assume there's beer and wine and cocktails. Yes. You would be correct in that assumption. Yeah. So we have and part of part of the proceeds of all of that is going back to to to the nonprofits as well. So, yeah, there's it's really just a win win win. There's there is no downside. I I would get your tickets soon. It's holidayfoodfair.com. And, Corey Cody, I'm sure you're part of this. The block? No. We're we're not Not this. Okay. Participating in that. Yeah. Okay. But you might go to it. It's Oh, I'll be there. Yeah. For sure. You'll be enjoying. Enjoying it. Yeah. It's really cool. So when you go into the Hotel Petaluma, the courtyard that they have there that's, like, open and kinda surrounded by the the old hotel, and they'll have snow coming down and, like, this, like, little beautiful sled and a tree in the middle. It looks like you've been dropped into Victorian Christmastime. And then you go inside and there's this massive fireplace and a cocktail bar and they're settling champagne and other things as well. But it the when they decorate for Christmas at Hotel Petaluma, it's one of the prettiest places I've actually ever seen. I I I'd say it rivals, like, when the, you know, they dress up the Fairmont in San Francisco. It's so gorgeous. I wouldn't disagree with you at all. But, yeah, it's also, 2 blocks away from the block. So you can walk right there and have your outdoor holiday experience, your indoor holiday experience. You can do all of it. Alright. The 8th annual holiday food fair in Petaluma, Tuesday, November 26th, 3 to 7, and it's all at the Hotel Petaluma in the ballroom. The 3rd annual holiday makers fair is coming up December 3rd, 3 to 7. And, again, get deeper into the what the makers do, and, it's it's really a trip. They haven't been on in a while, and it's a reminder. It's a so it's all local vent like, craft makers. So you can get it there's a lot of craft fairs in in Petaluma and Northern California as well. But the way that this is structured is more, you know, less, you know, things made out of felt necessarily and more more kind of like, you don't have to know somebody's exact taste so that you can buy them a gift. Like, it's really broad, like, more broad. So many things are represented, and it's all handmade. Yeah. Very cool. And then cocktails. Lorraine Barber is here. Cody Hildreth. And go, Herdland. So I am so excited by the Pebble and Cocktail Week that's coming up November 8th to 17th. Mhmm. And you can come down and, like, you know, start wherever you want and get your passport, it sounds like. Go have one of your now is the both the Negroni and this mezcal cocktail gonna be on there? We'll we'll we'll have those, but it's we're really focusing on the old fashioned. I mean, the whiskey sour. Sorry. That's that's our that's the what you're gonna do yet, or is it gonna be more of a surprise? It's more of a surprise. I will tell you that our whiskey sour will be completely vegan. So no no egg, egg whites in that. So I hate to tell I'm sorry, but I despise egg whites in my cocktails. Like, I love a Ramos Fizz, but I know but there's egg whites. So There's a lot of substitutes for it. Yeah. So although the chickpea one when they do that, FOB that's Aquafaba. Yeah. Aquafaba is actually really, really interesting. Absolutely. And you would never be able to tell the difference. Mhmm. Yeah. No. That's really cool. So then, and then so that's the first weekend. And then what's the next weekend's theme? Oh, it's the same it's it's all the same. It's so that you can really take your time with it. Okay. But I wanted to make sure that you had 2 whole weekends and a and a full week in between so that you could, you know, really really go to all the places. All everywhere is still gonna have their, you know, all of their other cocktails available too. So maybe a whiskey sour isn't your, thing because, you know, you just mentioned about the egg whites and stuff. Not my thing. Well, that's alright. What what Cody brought? That's my thing. There's other things there too. So you can still explore. You'll still get your stamp. Mhmm. And and, yeah, you'll you'll be able to to to engage with the event. So some of the places are Barberly Spirits, Bricks, Easy Rider, Kapoo, which I love they're cheeky bar. I'd love to see what they're doing for something creative then as well. Luma Bar and Eatery, everybody taps, seared, the Shuckery, which is, like, right there by Barbaralee Spritz in the Hotel Petaluma, the Big Easy, which also has great music, The Block, of course, you've got Cody here, and Torches. Like, I always think of it like, I remember Kodiak Jox had a lot lot of fun back then. So what kind of music are you playing this, this weekend? And do you know who's gonna be playing that weekend at The Block? Yeah. That weekend, I'd have to do some digging. It's all it's all on our website. Who's this weekend? This weekend, we have let me look it up. Because you guys get some great stuff. We actually have, on Friday, a group of great musicians that are coming together for the first time. Well, they played together, but they're gonna be doing a a fun experiment. And then on Saturday, we have Lunar C Radio. What's that? I haven't heard that one. They're they're fun. What did they do? Just a lot of great music, a little bit of I'm hoping they have the horns going. You know, it's it's it's just something to come and dance and have some fun. You like horns? So who are some of the musicians in this experimental one? Chris Chappell is one of them. Oh, yeah. From the incubators. Yeah. And and so there's gonna be, I'm not sure who he's drummed up, but it's it's it's one of his projects, so it's gonna be fun. Well, he's very creative and really good, and, we'd love to get some of your music in here. Absolutely. Because on Fridays, Steve always has great bands in here. Yeah. Yeah. I'd love to have some up here. Yeah. So and then cocktails, music, beer, dogs, fireplaces Dancing. Pizza. You name it. Mama's pizza. Doesn't get a whole lot better than that. Not at all. Alright. He is Cody Hildreth, co owner of The Block in Petaluma, a beer and cocktail garden. They do rotating food trucks. Lorraine Barber back with us, curator of the Petaluma Craft cocktail week. Very cool. It's great to see you both. Thank you. Alright. And hit the block. It's the block. Petaluma.com. Linda, thank you. Lorraine and Cody, thank you, guys. Thank you. Thank you. Always a pleasure.