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  • 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
  • 154: Interview with Kelly & Alex Rodriguez from Lolita's Wine Market, and Sammy & Paco's Cafe. Pork Carnitas with Pork Butt & Pork Belly from St. Pete Meat & Provisions.

    154: Interview with Kelly & Alex Rodriguez from Lolita's Wine Market, and Sammy & Paco's Cafe. Pork Carnitas with Pork Butt & Pork Belly from St. Pete Meat & Provisions.
    2021/08/10
    We interview Kelly & Alex Rodriguez. Kelly and Alex own Lolita's Wine Market, and we'll talk about their new place, Sammy & Paco's Cafe. After the interview we make pork carnitas with a recipe from IAmAFoodBlog.com using pork butt and pork belly from St. Pete Meat & Provisions.
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    49 分
  • 153: Joel Sanchez from Matteo Trattoria & Pizzeria. Recipe for Peach, Cucumber and Tomato Salad with Seared Halloumi.

    153: Joel Sanchez from Matteo Trattoria & Pizzeria. Recipe for Peach, Cucumber and Tomato Salad with Seared Halloumi.
    2021/08/03
    We interview Joel Sanchez. Joel is the General Manager and Partner at Matteo Trattoria & Pizzeria. They just opened last month in the Grand Central District of St. Petersburg, and they have fantastic food from several different regions of Italy. We talk about Joel's inadvertent start in the business at an early age, some favorite menu items at Matteo, and Italian food and cooking. At the top of the show, we have Abby Allen with her recipe for Peach, Cucumber and Tomato Salad with Seared Halloumi.
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    49 分
  • 152: Max Blowers from Social Roost. Grilling Juicy Lucy Burgers & Chicken.

    152: Max Blowers from Social Roost. Grilling Juicy Lucy Burgers & Chicken.
    2021/07/27
    We interview Max Blowers. Max is the General Manager & Beverage Director at Social Roost. He is a St. Pete native, but spent 15 years living in NYC, and has worked for celebrity chefs Wolfgang Puck and David Burke. We talk about his time there, and then hear about the wild rollercoaster ride it's been upon his return to St. Pete. After Max, we recap our grilling and meat filled weekend with Juicy Lucy Burgers, Grilled Chicken, Duck Eggs and Bacon, all from St. Pete Meat & Provisions.
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    1 時間 2 分
  • 151: Brian Levine on What to Eat, and Not to Eat at Disney Parks. Real Fettuccini Alfredo vs. The American Version..

    151: Brian Levine on What to Eat, and Not to Eat at Disney Parks. Real Fettuccini Alfredo vs. The American Version..
    2021/07/20
    We interview Brian Levine. Brian is a life-long Disney aficionado, having worked at Disneyland in college, and is now working at a Disney Store 34-years later. He's been to Disney World innumerous times, and will be telling us what to eat, and what not to eat at all of the Disney parks in Orlando. At the top of the show we will discuss the real Fettuccini Alfredo vs. The American Version.
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    1 時間 10 分
  • 150: Allan Bishop & Cristian Uguzzoni from Tutto Bene. We Make Picanha, from St. Pete Meat & Provisions.

    150: Allan Bishop & Cristian Uguzzoni from Tutto Bene. We Make Picanha, from St. Pete Meat & Provisions.
    2021/07/13
    We interview Allan Bishop and Cristian Uguzzoni from Tutto Bene, which is a quaint Italian eatery in Gulfport that has quickly become quite popular. Allan is the co-owner with his wife Michelle, and Cristian is the GM hailing from Modena, Italy. After Tutto Bene, we make the most famous steak in Brazilian steakhouses, Picanha, provided by St. Pete Meat & Provisions.
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    44 分