St. Petersburg Foodies Podcast

著者： Kevin Godbee & Lori Brown
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  • サマリー

  • Learn things you never knew, and get to know the people behind the restaurant scene in St. Pete, as we delve into their backgrounds, find out what brought them into the industry, and what's literally, and figuratively cooking at their restaurants. The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.
    Copyright 2018-2021
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あらすじ・解説

Learn things you never knew, and get to know the people behind the restaurant scene in St. Pete, as we delve into their backgrounds, find out what brought them into the industry, and what's literally, and figuratively cooking at their restaurants. The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.
Copyright 2018-2021
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エピソード
  • 157: Ray Lampe on the Closing of Dr. BBQ and What the Future Holds.

    157: Ray Lampe on the Closing of Dr. BBQ and What the Future Holds.
    2022/12/30
    This is a special edition one-time show where we talk to Ray Lampe on the closing of Dr. BBQ the Restaurant, what the future may hold for him in the restaurant business and other projects he is working on. You'll get the real story on why the restaurant closed, and find out that Ray is quite the unstoppable entrepreneur with lots of fun and exciting current and future projects in the works. Will Ray be back in the restaurant business in the future? Listen to the ten minute interview to find out.
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    11 分
  • 156: Chef Mike Crippin from Studio Public House. Beef Ragu with a Chuck Roast from St. Pete Meat & Provisions.

    156: Chef Mike Crippin from Studio Public House. Beef Ragu with a Chuck Roast from St. Pete Meat & Provisions.
    2021/08/24
    We interview Chef and Restaurateur Mike Crippin. Mike was the chef at The Moon Under Water for 20 years, and now he has his own place, Studio Public house. We discuss whether The Moon Under Water is coming back or not, learn Mike's trick for making a Guinness taste like a Bud Light, and the good news that you can still get the old Moon curries at Studio Public House, plus much more. After the interview we talk about the beef ragu we made with a beautiful chuck roast from St. Pete Meat & Provisions.
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    1 時間 5 分
  • 155: Chef Jon Robben from Trophy Fish. Pork Butt, Dinosaur Chicken Nuggets, and Evolution of American Cuisine.

    155: Chef Jon Robben from Trophy Fish. Pork Butt, Dinosaur Chicken Nuggets, and Evolution of American Cuisine.
    2021/08/17
    We interview Chef Jon Robben. We met Jon a few years ago at Tryst, and for the past few years he has upped the food game at Trophy Fish. Talking to Jon, we learn some things we never knew about fish and seafood, and he schools us (no pun intended) on fresh vs. frozen, and farmed vs. wild. At the top of the show we'll talk Pork Butt, Dinosaur Chicken Nuggets, and the evolution of American cuisine.
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    1 時間 6 分

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