It's time for Breaking Bread with Joe Piantoce, where good conversation is always made fresh.

And now, here's Joe.

Well, hello, everyone. Welcome to Breaking Bread.

I'm Joe Piantadoci on this first weekend of February, and I'm here with Scott Whitley. Yep, one step closer to spring.

I know.

Well, yeah, we finished January.

I can't believe it.

January was always such a bad month.

Now it's done, so.

Right, right.

And, you know, the next couple of weeks, it starts to, the temperature just starts to get a little bit of a difference in feel.

The sun's out a little bit longer, longer, longer days.

Yeah. So I'm looking forward to it. I don't like the cold. I don't like the snow anymore.

Yep, I know. We're done with it. I love that when I was in school because it could be a day off.

Snow days. Yeah. Now do they get snow days anymore? They do homeschooling on the computer. I don't know how that works out anymore.

But you're going to have a really great show today because I talked to your guests in private a few minutes ago.

Yeah.

Well, my later guest, I'll talk about him first, is Donnie Doward, Chef Donnie. And he was the executive chef at the Hilltop for 30-something years.

Love the hilltop.

I got a lot of people when we go back to memory lane on the restaurant show that I do on W.R.K.

on Sunday mornings.

And people will talk about the hilltop and the Sioux City and the lines and of course the lobster pie.

...