>>> CITY OF NEWPORT IS RHODE ISLAND'S MOST POPULAR DESTINATION.

IT HAS BEEN CALLED THE SAILING CAPITAL BY THE WORLD IN A CITY BY THE SEA IS FAMOUS FOR ITS BUILDING, ITS BEACHES, ITS WATER CULTURE AND ITS NATURE.

IT IS A BUSTLING HARBOR AND WATERFRONT AREA, BUT VISITORS LOOKING FOR A LITTLE BIT DIFFERENT, HEAD UP TO -- FOR THE MOST DIVERSE STRIP OF RESTAURANTS AND PUBS IN TOWN.

LOWER BROADWAY, HERE A GROUP OF CHEFS, BARTENDERS AND RESTAURATEURS HAVE TRANSFORMED THIS DOWNTOWN STREET INTO ONE OF THE OCEANS BEST-KEPT CULINARY SECRETS.>> WE ARE TAKING YOU INSIDE THE REBIRTH OF BROADWAY, RIGHT HERE ON A TASTE OF RHODE ISLAND.

>> RHODE ISLANDERS ARE INTENSELY PROUD OF THEIR HISTORY, CULTURE, AND ABOVE ALL, THEIR FOOD.

WITH OVER 400 MILES OF COASTLINE, DIVERSE CULTURAL INFLUENCE AND A RICH TRADITION OF FISHING AND FARMING, RHODE ISLAND IS A FOOD LOVERS OF MECCA.

WE ARE TAKING YOU ON A TRIP ACROSS THE OCEAN STATE TO TASTE THE FOOD AND MEET THE CHEFS, FARMERS, BREWERS, DISTILLERS AND WINEMAKERS THAT MAKE RHODE ISLAND ONE OF AMERICA'S MOST EXCITING AND DYNAMIC FOOD CULTURES.

FROM CLASSIC TO CUTTING-EDGE, THIS IS A TASTE OF RHODE ISLAND.

THIS EPISODE IS MADE POSSIBLE BY THE GENEROUS SUPPORT OF SPONSORS.

[ MUSIC ] >> 25 YEARS AGO THIS NEWPORT NATIVE OPEN THE SOLVATION,, BRINGING A FUNKY, TROPICAL PRIDE -- 52 BROADWAY.

>> I OWN SOLVATION CAFI AND I HAVE SINCE 1993.

I GREW UP IN RHODE ISLAND AND THEY ENDED UP MOVING TO NEW YORK CITY, AND BROOKLYN, AND THEY ENDED UP BACK IN NEWPORT.

I FELT LIKE THERE WAS NOTHING AROUND HERE THAT HAS THE KIND OF FOOD THAT I EXPERIENCED THERE .

MOSTLY THE ETHNIC FOOD AND THE DIFFERENT FLAVOR PROFILES.

ALSO, THE CASUAL, SOPHISTICATED THING OF BROOKLYN WAS STARTING TO BREW BACK THEN.

NOTHING LIKE THAT EXISTED IN NEWPORT.

IT WAS VERY MUCH LIKE NACHOS, BURGERS AND BEER.

THERE IS A VACUUM.

I GOT AN APARTMENT UPSTAIRS IN THIS BUILDING, AND THE WHOLE BOTTOM FLOOR WAS EMPTY FOR A LONG TIME.

I TALKED TO MY LANDLORD ABOUT TRYING TO OPEN SOMETHING HERE.

MY MOTHER IS KIND OF A VINTAGE SHOPPING MANIAC, AND THE SALVATION ARMY WAS NEXT DOOR.

SHE WAS ALWAYS AT SALVATION ARMY, AND I DIDN'T HAVE ANY MONEY.

MY MOTHER WOULD GO TO THE SALVATION ARMY AND BRING ME SALT AND PEPPER SHAKERS, OR TABLES OR CHAIRS.

WE KIND OF BUILT UP THE HOUSE BY THAT SALVATION ARMY.

BY THE TIME WE WERE OPEN AND I WAS LOOKING FOR NAMES, I CALLED IT SOLVATION CAFI.

SO WHEN WE FIRST STARTED I WAS VERY MUCH ABOUT GETTING SOME ETHNIC FLAVOR PROFILES BECAUSE WE DIDN'T HAVE MUCH AROUND THAT.

I WAS INTERESTED IN MAKING LATIN, OR ANY KIND OF FOOD THAT HAD A CULTURE TO IT.

A NEW PALLET IS SO SOPHISTICATED, AND SO MANY RESTAURANTS HAVE SOPHISTICATED CUSTOMERS.

YOU HAVE TO KEEP EVOLVING.

WE WERE LUCKY TO HAVE, BE THERE FOR THE REVOLUTION.

WHEN WE STARTED THERE WAS ALSO, NO ONE HAD VEGETARIAN, VEGAN OR GLUTEN-FREE FOOD.

I WANTED TO COMPOSE A DISH THAT WAS DEDICATED AND NOT A SIDE THOUGHT FOR VEGANS AND VEGETARIANS.

MY BLESSING AND MY CURSE IS MY VEGAN PAD THAI.

IF YOU SPEAK TO ANYONE IN THE KITCHEN NOW, THEY WANT TO KILL ME BECAUSE IT IS A PAIN IN THE BUTT TO MAKE [ LAUGHTER ].

IT IS PART OF OUR LEGACY AND I THINK IT WOULD BE A MISTAKE TO GET RID OF IT.

THAT HAS BECOME OUR SIGNATURE, BUT ESPECIALLY IN THE SUMMERTIME, WE HAVE A GREAT RELATIONSHIP WITH THE LOBSTER ANTHONY.

WHILE WE HAVE STANDARDS LIKE PAD THAI AND ANOTHER TERIYAKI SALMON DISH THAT WE GO OFF SEASON OR REGIONALLY, WE GO OFF THE SEAFOOD.

SEAFOOD IS IMPORTANT TO NEWPORT.

I THINK I WAS TRYING TO BE VERY ANTI-NEWPORT IN THE BEGINNING.

I THINK AS I HAVE MATURED IN THE BUSINESS, I HAVE FOUND THAT THAT IS WHAT I WOULD LOOK FOR IF I WAS THERE.

SO, HOW CAN I TAKE SOME STANDARD OF NEW ENGLAND FAIR AND MAKE IT MY OWN?

THAT IS WHAT WE TRY TO DO WITH THIS MENU.>> SHE AGREED TO SHOW US HOW TO COOK HER ORIGINAL, SIGNATURE VEGAN PAD THAI, A DISH THAT REMAINS ONE OF THE MOST POPULAR ITEMS ON THE MENU.>> SUPERHOT OIL AND WALK.

I SHOULD HAVE DRIED THE TOFU, SO WATCH OUT.

LET THAT GET BROWNED, CRISPED AND SEASONED.

THIS IS CARROTS AND ZUCCHINI.

YOU WANT THEM TO HIT THE HOT OIL AND GET CRISPED UP.

YOU HAVE TO WAIT FOR THE OIL TO GET HOT AGAIN.

THERE IS GARLIC, ABOUT A TABLESPOON.

TRY TO GET IT IN THE OIL SO IT STARTS GOING RIGHT AWAY.

THEN WE HAVE GINGER, ALSO ABOUT EIGHT TABLESPOON.

IT IS A ONE TO ONE IN MY CONCOCTION.

IT IS NOT AN AUTHENTIC PAD THAI.

NEXT, NOODLES, MAYBE A HANDFUL.

THIS IS A CHILI PEPPER PASTE.

VINEGAR, CIDER VINEGAR, BROWN SUGAR AND LIME JUICE.

THAT IS PRETTY MUCH IT.

HERE IS A LITTLE BIT OF CABBAGE FOR CHRISTMAS AND FRESHNESS.

MAKE SURE ALL OF THE NOODLES ARE DOWN AND DOWN.

-- AND DUNN.

HERE ARE SOME PEANUTS, FOR CRUNCH.

SCALLIONS FOR SOME GREEN FLAVOR.

CILANTRO, BECAUSE CILANTRO RULES.

A LITTLE BIT OF LIME.

VEGAN PAD THAI.

[ LAUGHTER ] [ MUSIC ] >> IN ADDITION TO CREATIVE FOOD, THE SALVATION ALSO HAS ONE OF THE BEST PROGRAMS IN TOWN AND THE MENU CHANGES CONSTANTLY.

>> I AM KYLE FROM THE SALVATION CAFI.

I RUN ALL THINGS A BEVERAGE.

>> THE SOLVATION IS STILL ONE OF THE MOST POPULAR PLACES IN TOWN, AND LOCALS LIKE TO THINK OF IT AS NEWPORT'S BEST-KEPT SECRET.

[ MUSIC ] >> FOR JUDGMENT AS A BRAINCHILD OF LONGTIME LOCAL BARTENDER AND ARTIST HANK WHITED.

PJS AS IT IS KNOWN IN LOCAL CIRCLES, QUICKLY BECAME FAMOUS FOR THEIR BURGER AND BEER SPECIAL, THEIR AWARD-WINNING WINGS, AND THEIR SELECTION OF INNOVATIVE MENU ITEMS.

>> HEY, I'M HANK.

I'LL COME TO POOR JUDGMENT.

>> WELCOME.

THIS IS POOR JUDGMENT.

WE STARTED IN 2006.

WE STARTED WITH A VERY SIMPLE CONCEPT OF GREAT FOOD, GREAT BEER, AND A VERY CASUAL ATMOSPHERE.

>> WE LIKE TO BE CALLED POOR JUDGMENT THE REBIRTH OF BROADWAY.

THE KITCHEN MANAGER HAS BEEN A TENURE DOWNTOWN IS FUN SOME OF THE FINEST ESTABLISHMENTS AND NOW THIS IS THE SOUL OF BROADWAY.

>> WE DO AMAZING THINGS HERE.

WE NOT ONLY HAVE THE BEST CRAFT BEER LISTS ON THE ISLAND, BUT WE ALSO HAVE AWESOME FOOD.

WE HAVE THE MOST DELICIOUS HANDCRAFTED BURGERS.

WE HAVE AWARD-WINNING WINGS, TRY RUB STEAKS, FRIES, WE HAVE A PO BOY, DELICIOUS HOMEMADE SLAW.

WE HAVE LITTLE MAC CLAMS, WE HAVE A JAMBALAYA.

IN FACT, WE ARE GOING TO MAKE A JAMBALAYA, A DELICIOUS CAJUN DISH.

I'LL SEE YOU IN THE KITCHEN.

THE FRESH FISH WERE GOING TO DO TODAY IS A TRADITIONAL LITTLE MAC CLAMS A LITTLE PEPPER AND SALT.

NOT TOO MUCH SALT, BECAUSE CLAMS ARE NATURALLY IN SALT WATER, WHICH BRINGS FLAVOR TO THE DISH.

WE WANT TO HEAR A NICE SIZZLE WHEN YOU PUT EVERYTHING INTO THE PAN.

SOME PEPPERS AND ONIONS, SOME GARLIC, THEN WE WILL LET THAT SAUTI FOR A FEW SECONDS.

YOU DON'T WANT TO BURN THE GARLIC.

THEN I PUT THE CLAMS IN.

TOSS EVERYTHING AROUND, AND I AM ADDING SOME SIMPLE WHITE WINE.

AND A TOUCH OF BUTTER.

THEN WE COVER IT.

IT WILL TAKE 4-5 MINUTES, DEPENDING ON HOW HOT YOUR BURNER IS.

WE ARE GOING TO MAKE A NICE JAMBALAYA.

THIS IS A DISH OUT OF LOUISIANA, VERY ORLEANS.

I HAVE BLENDED OIL, SALT AND PEPPER.

PUT MY SHRIMP IN FIRST, TO SEE HER.

AND THEN YOU ADD ANDOUILLE SAUSAGE.

IT IS A CAJUN SAUSAGE THAT IS PACKED WITH FLAVOR.

IT IS MY FAVORITE.

IT HAS A NICE SPICE IN IT.

IT IS SPICY, YET YOU DON'T HAVE TO AT ANY CRUSHED RED PEPPER OR PEPPER PRODUCTS.

I LIKE IT WITH THE CHICKEN, SEAFOOD, VEGETABLES.

IT SIMMERS QUICKLY.

JUST CHECKING ON OUR CLAMS AND THEY ARE STILL WORKING.

I WILL PUT MY SHRIMP, ADD PEPPERS ONIONS AND GARLIC.

OUR CUSTOMERS LITERALLY TRY EVERYTHING.

IT IS REALLY WONDERFUL, BECAUSE WE ARE A BURGER JOINT.

WE ARE AN UPSCALE DIVE BAR.

THE FOOD REALLY DOESN'T PARALLEL WHAT YOU THINK YOU GET HERE.

WE LOVE THAT ABOUT THIS PLACE.

I'M GOING TO ADD THE CLAM JUICE.

WE HAVE DONE MORE THAN 400 PLATES IN A SINGLE SHIFT OUT OF THIS KITCHEN.

WE HAVE TO BE QUICK, QUICK AND DIRTY BASICALLY.

WE TRY TO GET THE MOST FLAVORED THAT WE CAN.

I'M GOING TO ADD THE RICE AND BEANS.

THEY WANT TO MAKE THIS THE MOST INTERESTING DISH AS WE CAN.

WE PRIDE OURSELVES ON THE DISHES THAT WE HAVE IN MINUTES.

I'M GOING TO TAKE THIS COVER OFF AND PUT IT ON HERE AND LET IT SIMMER FOR A FEW MINUTES.

WHILE WE ARE WAITING FOR EVERYTHING TO COOK, TICKETS ARE COMING INTO THE KITCHEN.

THERE IS NO TIME TO WASTE.

WE CAN MAKE AN 8 OUNCE BURGER.

WE HAVE A SPECIAL, BURGER AND A BEER NINE BUCKS.

WE PUT SHERRY WINE, COOKED DOWN PEPPERS ONIONS AND SHERRY WINE.

WE COULD GET DOWN A LOT.

IT GETS DENSE WITH THE WINE.

YOU CAN'T TASTE IT, BUT IT ADDS SOMETHING SPECIAL TO OUR BURGERS.

WE HAVE CLAMS THAT ARE ALL SET.

YOU ALSO HAVE TO HAVE A LOT OF BREAD TO SOP UP THE JUICE.

BELLO CHARISSE IS A LOCAL COMPANY.

REALLY GOOD FLAVOR.

WE PUT A LITTLE BIT OF CHOPPED SCALLIONS ON THEIR, AND IT IS READY TO GO.

I THINK THE JAMBALAYA IS READY.

IT LOOKS DELICIOUS.

NICE, SEARED ANDOUILLE SAUSAGE.

WE ADD SOME CHOPPED SCALLION AGAIN.

WE ARE READY TO GO.

THESE ARE THE GUYS RESPONSIBLE FOR ALL THE FOOD THAT COMES OUT OF THIS KITCHEN.

THERE ARE A FEW MORE, BUT THEY ARE THE MOST AMAZING EMPLOYEES, OR COWORKERS IN THE WORLD.

I COUNT ON THEM EVERY DAY.

THEY ARE BEYOND WORDS.

I THANK YOU FOR EVERYTHING YOU DO.

AND ALL THE GUYS THAT WORK WITH YOU THAT AREN'T HERE RIGHT NOW THAT MAKE THIS PLACE REALLY RUN.

IT IS NOT ME.

I AM BEHIND THE SCENES.>> THANK YOU VERY MUCH.

>> THANK YOU GUYS.

[ MUSIC ] >> THE MOST FRIENDLY PEOPLE IN THE WORLD, AND YOU FEEL AT HOME.

>> THIS IS AWESOME, JUST THE ENVIRONMENT, THE BARTENDERS ARE FROM.

>> WE CAME HERE AS SOON AS WE GOT ENGAGED.

>> I HAVE FRIENDS WHO COME IN FROM OUT OF TOWN.

I SEND THEM DOWN TO BROADWAY.

POOR JUDGMENT IS AN ELEGANT DIVE.

PEOPLE LOVE IT.

[ MUSIC ] >> NEXT IS A PROBLEM FOR JUDGMENT ON BROADWAY IS PERU.

AN AUTHENTIC JAPANESE NOODLE HOUSE.

>> WE ARE BORU NOODLE BAR IN NEWPORT, RHODE ISLAND.

WE HAVE BEEN HERE FOR 4 YEARS.

WE ARE A JAPANESE AND SPIRALED RAMEN NOODLE BAR.

WE DECIDED TO OPEN BECAUSE WE LIKE THE IDEA AND CONCEPT OF AN ALTERNATIVE CUISINE IN A TOWN THAT WE THOUGHT COULD USE IT.

>> WE HAVE A SMALL MENU.

IT IS ONLY 10-11 ITEMS.

WE DO SOME TRADITIONAL ROMANS WITH SOME NEW ENGLAND FLAIR.

WE HAVE SOME SALADS.

WE HAVE A ON KIMCHI.

A FUN AND DIVERSE MENU.

>> RAMEN IS BASICALLY A JAPANESE CONCEPT.

WHEN YOU BREAK IT DOWN, IT IS JUST VERY SIMPLE.

IT IS NOODLES AND BROTH.

SINCE THEN, IT HAS ELEVATED TO A MUCH MORE ARTISTIC VERSION OF THE SIMPLE PROCESS.

WHEN IT GETS DOWN TO IT, IT IS JUST A COMFORT FOOD.

WE TAKE A FLAVORFUL BROTH AND TRY TO INFLUENCE FOOD FROM OUR BACKGROUND, OUR CULINARY INSPIRATION, AND APPLY IT TO THAT STYLE OF CUISINE.

IT IS A LITTLE BIT OF BOTH.

IT IS A TRADITIONAL JAPANESE APPROACH, WITH OUR OWN LOCAL STYLE.

>> WE DON'T MAKE THE NOODLES.

WE GET THEM FROM AN EXCELLENT COMPANY.

EVERYTHING ELSE IS MADE IN- HOUSE.

WE MAKE THE BROTHS, THE MEATS, WE MAKE OUR OWN KIMCHI.

WE WORK WITH SOME OF THE LOCAL FARMERS AND GET AS MUCH FRESH FISH OFF THE BOAT THAT WE CAN GET.

WE HAVE A LOT OF BACKGROUND.

WE HAVE INFLUENCES FROM FRANCE AND THAILAND.>> THIS IS ONE OF THE BASIS OF OUR SOFTWARE IT IS MADE WITH HELP.

THE KELP IS STEEPED IN THE BROTHS AND THAT IS FINISHED WITH A DRIED FISH, WHICH IS A JAPANESE DRY CURED SMOKED TUNA THAT HAS BEEN SHAVED PAPERTHIN.

YOU CAN ALSO PERMEATE THE BROTH WITH FISH AROMA.

IT IS ALMOST LIKE A VERY LIGHT, BUT VERY FLAVORFUL BROTH.

THIS IS OUR MUSHROOM BEEF RAMEN.

IT IS ONE OF THE MOST POPULAR NEW ITEMS ON THE MENU.

WE SERVICE WITH RAW BEEF AND RAW EGG YOLK.

AS YOU EAT IT, THE BEEF AND EGG IS COOKED IN THE BROTH.

>> THIS IS A TAIWANESE STYLE DUMPLING.

WE STEAM IT AND FILL IT.

>> OUR PORK BUNS ARE MADE WITH PORK BELLY, HOUSE MADE PICKLES, RADISHES AND SCALLIONS, WITH SAUCE.

>> WE WILL DO OUR HOUSE RAMEN, WHICH IS OUR MOST POPULAR.

IT IS A CLASSIC RAMEN AND IS SOY-BASED.

WE DO PORK BELLY IN HOURS.

WE DID CHICKEN AND OTHER THINGS, THAT OUR CLASSIC TOKYO STYLED RAMEN IS A PORK BELLY ONE.

>> WE START HERE WITH THIS BEAUTIFUL PORK BELLY.

WE CURE IT IN-HOUSE FOR ABOUT 24 HOURS WITH ASSAULT, SUGAR, AND CHINESE FIVE SPICE.

WE ROASTED IN THE OVEN, CALL IT OVERNIGHT.

WE START WITH LIQUID SEASONING.

IT IS A COMBINATION OF SOY SAUCE, SAKI AND MIRREN.

WE REDUCE THAT BY ABOUT HALF.

THAT IS THE BASE OF THE LIQUID SEASONING.

WE TAKE THE SAME COMPONENT OF THAT WE USE WITH OUR NAUSEA AND GRIND IT UP AND MAKE IT A NICE, SMOKY FEEL TO THE DISH.

THE LAST ONE IS A LITTLE BIT OF A PORK FAT.

THAT WILL GIVE IT THE RICHNESS.

I AM GOING TO DROP MY NOODLES.

THOSE WILL ONLY TAKE ABOUT A MINUTE AND A HALF-TWO MINUTES TO COOK.

WE ADD THIS TO THE LIQUID SEASONING.

YOU JUST WANT TO SHAKE IT AROUND SO NOTHING STICKS TOGETHER.

RAMEN NOODLES IS MADE WITH ALKALINE SAUCE.

IT GIVES YOU THE CHEWY FEEL TO THE MIDDLE.

YOU WANT TO MAKE SURE YOU GET ALL THE WATER, TOO.

YOU DON'T WANT TO LOSE THE BROTH FLAVOR AT ALL.

THE CLASSIC TECHNIQUE IS TO GIVE IT A GOOD SHAKE.

WE WILL GO OVER TO OUR SUIT.

THE TOPPINGS FOR THE HOUSE FROM AND ARE SCALLIONS, BAMBOO, WHICH IS A POPULAR TOPPING, A LITTLE BIT OF NAPA CABBAGE, A HALF SOFT-BOILED EGG, AND THE PORK BELLY.

FINISH WITH SESAME SEED.

AND THAT IS OUR HOUSE RAMEN.

[ MUSIC ] >> WE ARE MAKING THE MEDITERRANEAN SEAFOOD RAMEN, WHICH IS BASICALLY A JAPANESE- STYLE RAMEN NOODLE DISH, BUT USING MORE OF A STYLE FROM MY PORTUGUESE BACKGROUND AND THE LOCAL SEAFOOD FROM AROUND HERE.

IT BRINGS THE NEW ENGLAND FLAVORS THAT ARE COMMON AND A LOT OF THE PORTUGUESE RESTAURANT SEAFOOD STEWS INTO A TREND LINE DISH.

ADD TOMATO-BASED BROTH IS TYPICALLY NOT COMMON IN A RAMEN BROTH.

WE ARE MARINATING OUR BACKGROUND INTO THIS DISH.

WE START OFF WITH OIL IN THE PAN, WITH SOME AROMATICS.

WE ADD SOME CHOPPED GARLIC.

IT IS IMPORTANT TO TOAST THE GARLIC.

YOU WANT TO BROWN IT BEFORE YOU GO TO THE NEXT STEP.

>> ONCE THE GARLIC GETS COLORED -- AT THIS POINT WE ADD THE ACTUAL BASE, THE FLAVORING OF THE BROTH.

>> IT IS A PURIE OF VEGETABLES, HERBS AND SPICES THAT INCORPORATES MOST OF THE FLAVOR INTO THE BROTH.>> THIS IS OUR HOUSE BROTH, WHICH IS A COMBINATION OF -- WHICH IS CALLED A DOUBLE SOUP.

THIS IS WHERE WE START THE PROCESS.

AT THIS POINT WE TAKE THE NOODLES AND THEY TOOK ABOUT A MINUTE AND A HALF IN THE WATER.

>> THAT WILL COOK UNTIL EVERYTHING IS DONE.

THIS WILL TAKE ABOUT ANOTHER FIVE.

NOW WE WILL ASSEMBLE THE ACTUAL ROMAN BOWL.

THE FIRST THING WE DO IS ADD BROTH.

NOW WE WILL GARNISH THE RAMEN WITH TOPPINGS.

A PINCH OF GARLIC.

SOME OF THE HERBS.

THAT IS OUR MEDITERRANEAN SEAFOOD RAMEN.

>> THIS IS THE MEDITERRANEAN RAMEN BOWL HERE AT BORU.

CLAMS, MUSSELS, GORGEOUS OLIVES .

YOU CAN REALLY TASTE THE SEAFOOD.

THE OLIVES ARE DELICIOUS BUT NOT OVERPOWERING.

THE BROTH IS GORGEOUS.

THIS IS AS GOOD AS IT GETS FOR RAMEN.

>> OKAY I'M GOING TO TRY SOME OF THIS HOUSE PORK BELLY.

IT LOOKS BEAUTIFUL.

IT'S DELICIOUS.

>> YOU CAN HAVE ALMOST ANY KIND OF FOOD HERE ON BROADWAY.

ASIAN NOODLES ARE REALLY, REALLY DELICIOUS.

THEY DO IT REALLY WELL HERE.

THIS PLACE IS ALWAYS PACKED.

NOW WE CAN SEE WHY.

>> BROADWAY IS NEW AND UPCOMING.

IT IS YOUNG.

THE PEOPLE HERE ARE LOCALS AND THEY ARE HERE YEAR-ROUND, SO IF THEY ARE GOING TO BE LOYAL CUSTOMERS WITH US, THEY'RE WILLING TO EXPERIMENT AND TRY NEW THINGS.>>