let's go into another segment it's called eat and it stars ray garcia jr tackle yeah when we talk about food and restaurants and eating in chicago and opening new restaurants and and add it all together  and it's turned out to be a very popular segment and during this time at any time you could call in to one nine hundred four five eleven one hundred i like the fact we should get ready to eat great to eat or get ready for each i think this one actually ship to do breakfast so i was the first soups breakfast cook right so there looks via yeah but i put that on your resume ambros capitan i was the manager of the owner's brother in law or whoever he was but he got me going on the soups and we did soups from scratch and you take a pass in life you know and when you're doing something else and cooking always just came back up i'm from a large italian family so that's just pounded into us and you're not allowed to leave the table to you can't walk you know and i still well i'm not a small guy you know i still live by that montra so i got to do cooking because i like to write exactly exactly and i have this show because i want free food so we're all ground it's a very creative avenue you know it was just my first hey i did this moment interest rates the first thing i made that i could of take pride in that customers  a well we make a lot of different soups all the time we make dumpling and attacking wedding sue and i mean the soup list is unless your favorite soup can mushroom while mushroom cream mushroom soup you know maybe it's because i've had campbell scream of mushroom soup it wasn't heated up all the way right and it turns you off right but yours is probably different right by miles yeah ok now the second one i'm going to have to have your soup it's some point but the other one is split pea soup i've never like split pea it's a matter of fact i would rather you know lick a hushpuppy than split pea soup well one day really brings in the coldest day of the winter and brings in split pea soup so out of being polite puts this in front of me and it's all ready to go and i go all my god it's been these guys are laughing because they know that i don't like split pea soup so i take one spoonful of it and it was amazing it was really good and i ate the whole thing and i went back and got another one and it's just i don't know what that goes to show you it goes to show you that anything in a can is not as good as anything made from the heart so it was a it was a funny segment for me because i remember bringing the soup when i had to leave and there's this whole running commentary  don't talk about soup no more to the point of sage talk about pasta because now pasta is really your thing right i think i'd say just fresh ingredients local when we can source and we work a lot of farms we make all of our pasta those and we make our bread it's really the passion behind it's i'm going to my family for one and it's also sage's chef driven we're not corporate back when out this is independent this is back to brick and mortar this is mom and pop you know this is a small operation at the moment but at the same time it's really caring about every plate and i know everyone says it and you hear it from people that have been in the business for the longest time and this is the hardest thing that i'll ever do in my life is is own a restaurant and work it and try to spread the word and but it's that time we talked about a little bit on the way over here it's that time in the morning when i when i go to make the bread and i'm all by myself is what makes age sage is it's the release and it's knowing that the craziest thing i don't know if you've ever had this i'm sure you have been doing this for such a long time is to realize every day people come into my restaurant right right eat your food you know to eat when i'm making so i make sure i'm there to make it we're talking through joke  all he is the owner and chef at sage restaurant which is exactly where it's in chesterton indiana where four to five sand creek drive sweet b yeah it's really about the indian boundary road yes you just off body road a little bit east of forty nine really easy to get there great access from a toll road right or eighty nine hundred ninety four why did you choose that location well i was made from chicago from chicago born in chicago lived in whiting for a long period of time moved to chesterton eight years ago being a chef took me to the country and when it was time to open a restaurant chesterton i always felt like home for me my wife and we've said that chesterton's where it's going to be and it's just kind of how it happened if you go places and it just feels right and it felt right you know something is right so let's get some more details out here how long have you been open for two and a half years two and a half years and you and your wife and your wife's name is melissa melissa not a she worked at the restaurant absolutely what does she do with the rest she does the front of the house and how many see we have seventy two seats and seventy two seats so it's pretty good own cocktails cocktails by design everything's you know a fresh ingredient we infused and we do all these crazy things instead to have time to get a bar well when you're small and independent and you're working on very small budgets you try to figure out how things are going to work and make it work so we're trying to figure out how joe who's a chef is going to build a bar for as little as possible ok so i am on my way to work my wife's driving we're going down broadway which is the main drive through town and we just talked about this the day before and we have been talking about it and i'm half asleep because i work until about midnight every night at the restaurant and i'm falling asleep like this and all the sudden hard left hard left wakes me up i grab you know so hard left and i'm like she's pulls in the driveway and stops and there's a resale shop and chesterton while there's thirteen of them but this one in particular has this seventy's platter very cool very retro bar sitting outside in three sections and we're just talking about a bar and we go inside and the gentleman said the lady just dropped it off it's on consignment i it is local musicians it's every friday night at eight thirty you could call the restaurant if you're a musician and talk to britney she's running up and you know and she's our manager at nine to six sixty five hundred from eight thirty to eleven o'clock every friday we kind of do a lounge thing and cocktails small plates i would have been a musician my whole life i was in a local band out of whiting for a long time and i guess every chef has a little bit of that