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Slip into a private tasting room, at 21st Amendment Distillery, where Victorian mirrors, antique chairs, and a ceiling woven from whiskey staves set the tone for a different kind of night out. We pull back the curtain on how a modern speakeasy aesthetic blends with a team-first mindset to create a space where people breathe easier, sip slower, and feel genuinely taken care of.

Jeff shares why the front-of-house feels both vintage and fresh, with layered seating nooks and cozy corners that invite conversation. He opens up about leadership choices that put the team before everything else—because a valued, trusted staff delivers the kind of warmth and consistency guests can feel the moment they walk in. From intentional onboarding and a handbook that spells out mission and service standards, to a culture that avoids drama and rewards accountability, the throughline is clear: people make the room.

We also explore the experiences that keep regulars coming back. Think hands-on cocktail classes around a big communal table, a blend-and-fill-your-own-bottle program where whiskey lovers craft a custom expression and wax-dip it, and private dinners and tastings for deeper dives. Then we head into cigar country, tracing Jeff’s trip to Nicaragua and the creation of a mild, house-branded 21 AD cigar designed for broad palates and perfect whiskey pairings. The conversation lands on “Cigars for Freedom,” a program that matches house cigar purchases to send care packages to service members, with a new contact in the works to keep that mission alive.

By the end, the purpose shines: build a room where guests can set down their packs for a while, and give the team what they need to make that relief repeatable. If this story resonates, follow the show, share it with a friend who loves great spaces and better service, and leave a quick review so more neighbors can find us.

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A hidden tasting room, and a bourbon that proudly wears both the American and Florida flags—welcome to our sit-down with 21st Amendment Distillery founder Jeff Palleschi. We start with a clink of 21AD, a 90-proof bourbon built to be smooth without losing its backbone, then open up the larger story: how a former Marine turned a love of American whiskey into a people-first craft distillery in Vero Beach.

Jeff walks us through the hard parts you don’t see on a tasting flight: sourcing and installing boilers and chillers in a region without the distilling infrastructure of Kentucky or Tennessee, managing seasonality on the Treasure Coast, and choosing culture over convenience by training a team to deliver what he calls “unreasonable service.” We share how his bartenders read the room—present without hovering, precise without pretense—and why hospitality, more than hardware, sets the standard for every pour.

The conversation turns deeply personal as Jeff recounts his fight through dyslexia after viral meningitis, the years of confusion before a diagnosis, and the school that rebuilt his learning from the ground up. That journey forged systems, discipline, and empathy that now shape his business: organized prep, clear routines, and a mission to serve people before product. We explore the patriotic spirit woven into the space—Washington and Lincoln on the walls, a Marine emblem tucked high—and a welcome that invites different views to share one bar, one drink, one conversation.

If you care about craft spirits, small business realities, or the quiet power of service that actually serves, you’ll find a lot to love here. Pour a glass and join us as we talk bourbon, boilers, team culture, and the faith that carries a first-time founder through curveballs. Enjoy the episode, then subscribe, share with a friend, and leave a quick review to help more neighbors discover the show. What does great service mean to you?

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We launch season two with gratitude, fresh ideas, and a few stories from behind the scenes. Collaboration across Vero Beach keeps surprising us, and a serendipitous 21st guest brings a bourbon giveaway for local listeners.

• community support turning “new” into “newish” neighbors
• booking momentum through June and beyond
• collaboration over competition among local businesses
• favorite moments and the enduring Mayberry vibe
• production lessons, gear upgrades, and the 45-minute non-record
• family editing shout-out and bonus episode ideas
• introducing Vero Drop-Ins for live, on-location sound
• season two guest teases across wellness, fitness, and food
• the 21st Amendment Distillery tie-in and giveaway
• how to be a guest and list your business or band for free

Go follow @myverobeachdotcom on Instagram, and when that post goes out on Monday, February 9th, click the repost button. Repost Monday, Wednesday, and Friday for extra entries. We will announce the winner live the following Monday.

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Ever wonder why your coffee swings from watery to bitter when you swear you followed the same steps? Join us as Sean, from Tribe Coffee, breaks down the science that separates a forgettable cup from a balanced, sweet, and aromatic brew—no jargon storms, just clear rules you can use today.

We start with roast profiles and what they really mean for taste. Light roasts are fibrous and lively, built for longer contact to unlock delicate sugars and acids; dark roasts are carbon-heavy and need quicker extractions to avoid ash and smoke. Freshness is non-negotiable: once a roast creeps past the twelve-week window, oxidation steals the aroma and turns nuance into paper. That history explains why many palates grew up loving “bold” coffees—dark profiles often masked staleness in long supply chains—but specialty coffee is changing that by highlighting origin flavors, from Brazil’s chocolate and nuts to African fruit and florals.

Then we get practical with the core framework: dose, contact, and yield. For espresso, think 18 grams in, 36 grams out, in about 27 seconds. For drip, watch the grind: too fine and water pools, scorching grounds and extracting bitterness; too coarse and it rushes through, leaving a flat, weak cup. We share how to choose grind size by method—French press, drip, moka pot, and cold brew—and why light and medium roasts shine in long steeps, while dark roasts need shorter contact. You’ll also hear how modifiers and sugar shape expectations, and how to slowly dial them back so the coffee’s natural sweetness and texture take the stage.

Finally, we offer a simple French press routine you can repeat tomorrow: medium grind, thorough saturation, five to seven minutes of patience, then a slow plunge. Want more body? Steep longer. Brewing a lighter coffee? Let it cool slightly before plunging to reveal layered sweetness. Whether you love chocolate-heavy Brazilian lots or fruit-forward African coffees, small, precise tweaks open a bigger world in your cup.

If this helped you brew better, follow the show, share it with a friend who loves coffee, and leave a quick review telling us your favorite roast and method.

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What if a beach town chose character over skyline? We sit with Steve of Blue Agave to unpack why Vero Beach still feels like a place you can recognize from one year to the next: low-rise limits protect ocean views, locals trade stories about the days past US 1, and Friday night football can fill a stadium like few small towns can. The result isn’t sleepy; it’s intentional, and it changes how people live, dine, and stay connected.

Steve shares how visitors become residents, why so many young locals return after college, and what it’s like to run a restaurant in a town that values independent places over chains. We talk about the Dodgers’ lasting legacy at the Jackie Robinson Training Complex, the pride around a state-ranked high school team, and the way streaming a game at the restaurant keeps community energy alive. This is hometown culture at work: sports as social glue, familiar faces at the bar, and a beach that still belongs to the horizon.

Growth hasn’t stopped; it just moved west. Old citrus properties and horse lots are giving way to neighborhoods, and with that expansion comes a choice about where to spend time and money. Steve makes the case for shopping local and exploring downtown—grabbing tacos at Blue Agave, comparing notes with other chefs, and keeping the heart of Vero beating. If you’ve ever wondered how a small city can grow without losing what makes it special, this conversation maps the tradeoffs and the wins.

Join us, share it with a neighbor, and if you’re nearby, stop by Blue Agave in downtown Vero Beach. If you enjoyed the show, leave a quick review and help more locals find a reason to come back to the places they love.

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What makes a small neighborhood restaurant feel bigger than its four walls? We sit with Steve from Blue Agave to explore how a tight, scratch-made menu, steady prep, and honest service can turn a busy night into a smooth one—and a slow season into a lifeline through community support. From the first chop in the morning to the last ticket at close, he shares the simple systems that protect freshness, speed, and sanity.

We get into the real-world swings every operator knows: the paradox of being slammed when short-staffed, how transparency buys patience, and why a smaller menu can actually deliver more. Steve walks us through Blue Agave’s visual approach to plating—eyes, nose, taste—spotlighting a made-to-order shrimp ceviche served with crisp flour tortilla strips and bright citrus that reads like a color story. Then we sip through the infused margarita lineup—mango habanero, cucumber watermelon, pineapple jalapeno, a jalapeno-forward house favorite, and a peach-raspberry “grand raspberry”—and talk balance, heat, and refreshment.

Innovation stays grounded in comfort. Steve riffs on classics with Mexican ingredients: a “drunken” lasagna dressed in salsa verde, queso, and roja to mirror the Mexican flag, and a tender Mexican meatloaf inspired by his grandmother’s recipe. We also map the rhythms of Vero Beach—how snowbird season shapes traffic, why locals matter in summer, and how a cluster of new Mexican spots nearby raises the bar for consistency and hospitality. Through it all, Steve measures success in a simple moment: a packed room, a team in sync, and guests who feel at home.

If you love stories about food, community, and the craft behind a great night out, this one’s for you. Tap follow, share it with a friend who loves a good margarita, and leave a quick review to help others find the show.

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Small rooms can hold big stories, and Blue Agave proves it. We sit with owner Steve Cataldo to trace a path from Lynn, Massachusetts to Vero Beach, from nightclub nights to neighborhood tacos, and from celebrity-filled Vegas halls to a cozy, colorful dining room that locals love. Steve opens up about learning the trade at twelve, working for brands like Bertolini’s at Caesars and Cheesecake Factory, and how those systems and standards shaped his approach to consistency, training, and guest care.

The conversation dives into the unlikely origin of Blue Agave—a tequila-first idea constrained by Florida’s licensing rules that evolved into a laid-back restaurant with a tight menu and strong margaritas. Steve shares how he retooled the food without chasing fine dining, leaning on lessons from Italian and steakhouse kitchens to build reliable flavors and better pacing. You’ll hear what makes the room tick: clean lines, sugar skulls, warm service, and the personal touch of a hands-on owner who greets tables, watches drink levels, and fixes problems in real time.

We also pull back the curtain on hospitality realities. Supply substitutions can skew flavor. Two call-outs on a Friday can stretch a line to its limit. That’s where leadership and culture decide outcomes. Steve’s mantra—lead with and through your people—means backing staff, reading the room, and inviting honest feedback at the table instead of faceless reviews. If you care about restaurants, customer experience, or building a resilient team, you’ll find practical takeaways and a lot of heart in Steve’s story.

Enjoyed the conversation? Follow the show, share it with a friend, and if you’re near Vero Beach, swing by Blue Agave for a relaxed night and a well-made margarita. Your support helps more neighbors discover local stories like this one.

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A coffee shop that feels like a living room, a coastline captured at dawn, and a waterway marked so precisely you can sail by starlight—this is Vero Beach through the eyes of people who call it home. We sit with Sean from Tribe Coffee to explore how a small town turns care into culture and strangers into neighbors.

We unpack the meaning behind “tribe” and why his shop’s triangle logo nods to tents and mountains: refuge and ascent in one simple shape. From the couches that invite conversation to the fair pricing that says stay a while, Sean shows how design choices can make a room feel like a community. The walls carry the story too, with saturated surf photography by local legend Frank Moore, whose dawn patrol images bring the ocean’s pulse right into the cafe—and remind us how much place shapes people.

Out on the water, family life and local rhythm converge. Youth Sailing Foundation practices, Vero Rowing sessions, and weekend runs to the spoil islands set the scene. Sean shares practical ICW wisdom—remember red triangles on the land side, green squares on the seaward side—and why he’s grateful for the Army Corps of Engineers maintaining beacons, bridges, and dredging with near-perfect accuracy along the Great Loop. That reliability keeps night navigation calm and turns maps into trust. Along the way, we celebrate wildlife moments: dolphins, manatees, bull sharks upriver, even manta rays leaping clear of the water.

The thread tying it all together is stewardship. Vero’s clean streets and beaches don’t happen by accident; they come from decades of culture, education, and neighbors who speak up and pitch in. From sea turtle protection to simple daily habits, the town proves that small choices add up to a place you want to share. Pour a cup, lean back, and feel how a local cafe, a working waterway, and a caring community can make everyday life feel a little like heaven.

If this conversation resonates, follow the show, leave a review, and share it with a friend. And if you’re nearby, stop by Tribe Coffee in Vero Beach—say hello, sip slow, and join the tribe.

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