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12-05-17 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com

12-05-17

Click here to listen

http://wildfireradio.com/small-bites-episode-71/

http://wildfireradio.com/small-bites-episode-71/

LIVE this Sunday, December 3rd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back for our last show in 2017 and we are happier than ever to sing “Fly Eagles Fly, on the road to victory, fight Eagles fight, score a touchdown 1-2-3, hit’em low, hit’em high, and watch our Eagles fly, fly Eagles fly, on the road to victory! E A G L E S – EAGLES!!!!” Philadelphia Eagles fans are a tough crowd to please as proven by the time Eagles fans even booed Santa Claus. Yep, Santa Claus! So just imagine how difficult it must be to feed these rowdy fans. Well we have the perfect person joining us in studio. We are pleased to welcome from South Philly NFC East 1st place, yep you heard that right, 1st place Philadelphia Eagles Executive Chef James Hennessey for Lincoln Financial Field by Aramark. Not only does he keep our hometown team’s fans fed and happy, he also cooked at the 2012 Summer Olympic in Visit London. Awesome, and here’s to hoping he keeps on cooking for this team all the through to the Super Bowl.

What goes great with watching football? PIZZA of course! Also joining us in studio will be Mariano Mattei, the owner of Mattei Family Pizza When you are supporting a 1st Place team, you want to be eating the best pizza possible. Well Metro Newspaper Metro Philly Philly’s Jennifer Logue even wrote an article stating that Mattei Family Pizza may be the best pizza in Philly right now and they were also spotlighted by Alex Tewfik in Philadelphia Magazine. To top the accolades, Mariano has also appeared on the Food Network show Cooks vs. Cons. Sounds like a winning combination to us, and we can’t wait to try their pizza for ourselves.

Then it seems we are having everything move towards craft and artesian. So what will be next? We will be joined by Megan Giller a food writer, editor, and chocolate enthusiast, and her blog Chocolate Noise was a 2016 SaveurBlog Awards finalist. She offers private chocolate tasting classes, hosts “Underground Chocolate Salons” at shops across the country, and is a judge at chocolate competitions, including the International Chocolate Awards. Her work has been published in the New York Times, Slate.com, Zagat, Food & Wine, and Modern Farmer. She has recently released a new book “Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors” from Storey Publishing. The next big movement in the artisanal food world: bean-to-bar chocolate. Like craft beer and specialty coffee before it, this small-batch industry is on the brink of something big:American craft chocolate sales are $100 million annually and rising. Bean-to-Bar Chocolate, by Megan Giller, provides a lively and mouthwatering window into this growing market. In her new book, Giller demystifies the “bean-to-bar”process — how craft chocolate is made by sourcing high-quality cocoa beans, then roasting, grinding, and finessing them into finished bars. Readers will learn what to look for in a chocolate bar and who are the bean-to-bar makers to watch. Profiles of more than a dozen chocolate makers from cutting-edge businesses — including Taza Chocolate, Dandelion Chocolate, and Askinosie Chocolate — guide readers through the fascinating, delicious, and burgeoning bean-to-bar chocolate movement. Bean-to-Bar Chocolate answers questions that real chocolate lovers will have, such as, how do cocoa beans from Venezuela differ from beans from Madagascar? Or, what is dark milk chocolate and who makes the best? Giller includes delicious suggestions for readers to create their own chocolate tastings, offering advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese, and other foods. Top chefs and chocolatiers like Michael Laiskonis, Alice Medrich, and Janina O’ Learyprovided many of the book’s 22 recipes. From Champurrado Drinking Chocolate and Ceylon Tea Fudge Sauce to Olive Oil Sourdough Truffles, Pop Rocks Chocolate Bark, and Chocolate Sorbet, these decadent treats defy expectations of what chocolate should taste like. Sounds like a great holiday gift to get for friends and family!

Joining us again will be Chef @Ed Crochet of Rat’s Restaurant at Grounds For Sculpture. Philadelphia’s renowned Starr Events oversees Rat’s Restaurant at Grounds For Sculpture in Hamilton, NJ. A graduate of L’Academie de Cuisine Culinary School, Crochet worked in the kitchens of Tom Colicchio’s Crafted Hospitality before joining the Starr Restaurants team at Storico at the New-York Historical Society. Rat’s is a French-focused restaurant famous for its unique setting within the 42-acre sculpture park. Rat’s was conceptually designed to be reminiscent of Claude Monet’s beloved Giverny by sculptor The Seward Johnson Atelier. It is named after the gregarious character “Ratty,” from Kenneth Grahame’s famed children’s story, The Wind in the Willows. The restaurant patio, noted for its sweeping views and al fresco dining, overlooks a lily pond framed by weeping willows, and the “Monet bridge”. I have dined there myself and had a great meal after a wonderful visit walking around Grounds For Sculpture.

So we have great meals and chocolate covered, but what is 2018 going to bring us in food trends? Well we will have Darby Hughes the Brand Strategy Director & Trends Expert for Quench Agency (Pavone) to tell us his thoughts of what we’ll see. What a show!

In studio as well will be Chef Christina Martin of Cooking To Nourish and Nourish on the Go #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan.

Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products.

You say you STILL NEED MORE!!! Don’t forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times Food recognized John Howard-Fusco for his news of the week and please remember that John’s new book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell’s Kitchen Season 10 finalist and appears on Season 17 of FOX Hell’s Kitchen #AllStars, and Chef Barbie was named Pennsylvania’s most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie “The Joke Man” Martling of The Howard Stern Show fame and Jackie “The Joke Man” Martling with recent autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack’s BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM.

Click Here to listen

http://wildfireradio.com/small-bites-episode-71/

HAPPY HOLIDAYS AND HAPPY NEW YEAR – SEE YOU ALL AGAIN STARTING JANUARY 7TH, 2018 at 635PM on WILDFIRE RADIO!!!!

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Pho Thai Nam – Norristown, PA

Pho Thai Nam – Norristown, PA

Really enjoyed my visit to Pho Thai Nam. If in the Norristown, PA area this is a must visit. Here is what I had.

Thai style coconut soup (Tom Kha)
Thai style coconut milk soup: mushrooms, mixed bell peppers, onions and chicken in an exotic blend of lemongrass broth with coconut milk, galangal root, and lime juice

Steamed Chicken Dumplings (8)
Steamed chicken dumplings, served with their homemade ginger dumpling sauce

Pad See Ew
Stir fried wide rice noodles with egg and broccoli, in sweet soy sauce with shrimp

Emeril’s Orlando – Orlando, FL

Want a meal that is BAM! This is so good, you can eat it off a bumper. Let’s kick it up a notch! and Oh yeah, babe! Then Emeril’s Orlando is the spot for you when in the Universal Studios, Islands of Adventure, and Universal CityWalk area. Service here was top notch, prices decent, kid friendly, and meal was BAM – TASTY. Below is what I had to eat: Swordfish croquette, New Orleans Barbecue Shrimp with Florida white shrimp and petite rosemary biscuit, CRISPY DUCK WINGS with sticky chili glaze and blue cheese vinaigrette, Shrimp & Grits with Louisiana shrimp, étouffée, anson mills rice grits and local cherry tomatoes, and EMERIL’S BANANA CREAM PIE with Graham Cracker Crust, Caramel Sauce, and Chocolate Shavings. Oh yeah babe!

11-19-17 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com

11-19-17

Click to listen

http://wildfireradio.com/small-bites-episode-70/

Click to listen

http://wildfireradio.com/small-bites-episode-70/

LIVE this Sunday, November 19th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back with Derek returning from VISIT FLORIDA. With Thanksgiving around the corner we are focused on friends and family. This is the time to embrace, not shun. We want to make sure everyone is welcome at the dinner table. Lets help those who can’t make make it because of addiction issues. Tonight at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio welcomes Tony Luke’s Tony Luke Jr to talk about #BrownAndWhite

#BrownAndWhite

Pledging his solidarity to the victims and families of heroin overdose, local entrepreneur and media personality Tony Luke Jr. has announced an initiative aimed at heightening the awareness of removing social stigmas associated with use of the toxic drug. Tony recently lost his son to a heroin overdose.

“The fact is, no one and no family is immune from this horrible epidemic that is ruining so many lives,” says Tony. “Too often, heroin users are accused of moral failings. Heroin addiction is not a moral issue. It’s no different than other addictive substances, like alcohol or cocaine. To minimize such deaths on a moral level is just cruel to the survivors, and compounds their suffering and grief.” Tony is encouraging anyone who has lost a loved one to heroin to create and wear a brown and white item (the two colors of heroin) and share it through social media, in schools, local businesses, etc., using #BrownAndWhite.

“There are many heroin awareness organizations and campaigns that are performing essential work in the realm of education and treatment,” he says. “#BrownAndWhite is intended to change the institutional perception that heroin users somehow deserve their fate.” He emphasizes that the #BrownAndWhite initiative is not designed to be a charity, but a platform to launch conversations between survivors and the general public. “I don’t want to establish a foundation or a website,” says Tony. “There will be no fundraising. I want this to be organic. I want to let others who have lost a loved one to this dreadful disease know they are not alone. No matter a person’s circumstance in life, addiction is a possibility. And there is nothing for them to be ashamed of. If I can help even one person, then #BrownAndWhite will be a success.” If anyone has been affected by a death from heroin, simply create a ribbon or a bracelet. Wear it. Share it. Talk about it. We’re in this together!

We have also whipped up a great lineup for you with all your holiday food and drink needs covered. We are happy to have on Andrew Oppenheimer of Peak Foods LLC and he is the Director of Sales and Marketing for truwhipthat is available at Whole Foods Market nationwide and many other retail locations. Peak Foods is committed to safety, quality and environmental sustainability, as well as health and taste. The latest addition to frozen whipped topping may be the best dessert decorating hack yet — and it comes in a bag (not a can). Truwhirl, from the makers of Truwhip, delivers Truwhip’s signature all-natural whipped topping in a squeezable, ready-to-use bag, with a built-in decorating tip. The launch is part of Truwhirl’s effort to #SaveDessert. The campaign aims to breathe new life into desserts of all kinds and turn ordinary into extraordinary — one simple squeeze at a time — encouraging people to stop deserting dessert. It’s a fun and more eco-friendly replacement for the old-fashioned aerosol can. Using it is easy, too. Just tear off the end of the decorator bag, push the tip to the corner, and you’re ready to decorate pies, cakes, sundaes and more. The packaging is more environmentally friendly. No nitrous oxide gas or cans. Truwhirl is easy to squeeze on desserts or even bunny ears. Truwhirl and Truwhip stand out in a whipped topping category that’s often short on all-natural choices. Truwhirl contains no high fructose corn syrup, no GMOs, no hydrogenated oils and zero grams of trans fats per serving. And unlike toppings from aerosol cans, it won’t slip or slide off your dessert.

Then we are thrilled to join us Chef Richard L. Ingraham who is Dwyane Wade & Gabrielle Union’s private chef. Chef Richard was born and raised in Miami, Florida and became a culinary enthusiast at an early age. He trained at the The Art Institute of Atlanta, and soon after began teaching culinary arts at a Miami high school. In 2003, he was offered what is now his current position as Private Chef for NBA star Dwyane Wade and his wife Gabrielle Union. The combination of his world-class training, recognitions, and passion for fine cuisine and spirits has allowed him to create a network of Private Chefs called Chef RLI, LLC, which serves a plethora of NBA, NFL, MLB, and entertainment personalities. Chef Richard has competed on The Food Network’s television show Chopped, partnered as an ambassador with Walmart, Goya Foods and the National Pork Producers Council and presented at the Food Network & Cooking Channel South Beach Wine & Food Festival every year since 2011. Having worked with a variety of other professional athletes, musicians, and celebrities, this responsibility of keeping them nourished to achieve peak performance while still enjoying flavorful meals blossomed into the creation and the release of his first cookbook, Eating Well to Win: Inspired Living Through Inspired Cooking (Mango Publishing).

Also cooking up some delicious food every day we have coming in studio Executive Chef Oliver Munguia of Keg & Kitchenin Westmont, New Jersey. Chef Oliver Munguia has previously worked at Cinder Copper & Lace, Green EggsCafe’, REEF Restaurant/ Lounge, Parc Restaurant, Melograno, One Shot, and Uptown Beer Garden. Chef Oliver was also named by Billy Penn‘s Danya Henninger as one of the top 15 rising chefs in Philly. Wow what an honor! Keg & Kitchen is not only serving great meals and beverages at their brick and mortar location, but they have been popping up at Haddon Square Pop-Up Beer Garden where the Westmont Farmers Market now is as well with various themed events and parties. Keg & Kitchen is brought to you by Kevin and Janet Meeker who like to dine out—and that’s why every aspect of their Haddon Township tavern is designed with their guests in mind. Whether you’re out with your kids or out on the town, you’re always welcome at Keg & Kitchen. From the small-batch brewers whose beers fill the bar Bible to the reclaimed wood interior that lines its walls, the restaurant offers guests a pub experience that is both social and intimate. The food is a mix of hearty and refined, but always fresh, and selected to complement the complex flavors of whatever’s on tap. Daily drink specials range from wine and whiskey flights to house cocktails and canned seasonal beers. Communal tables offer a broad, inviting experience for groups of any size, friend or stranger, and a year-round, outdoor beer garden constructed with Amish timber offers a singular view of the streetscape in every season. Convenient to the Westmont PATCOSpeedline and New Jersey Routes 70, 30, and 130, Keg & Kitchen isn’t just open to everyone—it’s also closer than you think. Stop by the next time you’re in the neighborhood.

What goes with great food, family, friends, and the holidays? A great drink to toast with. Well we have the perfect person joining us in studio with Joan Verratti the CEO and President of Naoj & Mot, Inc. the parent company of South Philly based traditional lemoncellos maker of Pollyodd. Joan Verratti and her partner Tom Cavaliere founded Naoj & Mot in 2006 after realizing her hobby of making Italian-American liqueurs had the potential to become a successful business. After much trial-and-error, Verratti narrowed Pollyodd line down to ten distinct flavors – five water based and five creams. Verratti describes the process of making Pollyodd products by using an Italian phrase, “dalle mie mani al tuo cuore,” which translates into English as, “from my hands to your heart.” This is more than just a sentiment for Verratti, who makes each bottle by hand in small batches to ensure optimal quality. This Pennsylvania-based distillery creates artisan liquors; each product contains no more than five locally-sourced ingredients, including water, sugar, pure grain alcohol and various fruits or chocolates. Over the last eight years, Verratti has perfected her recipes and is working to expand her line of Liqueurs to up 18 water-based and cream-based flavors. Verratti has Pollyodd Lemoncello and Pollyodd Chocolatecello in over 100 Pennsylvania Liquor Control Board (PLCB) stores in and around the Philadelphia area and looks for more distribution throughout the state. As a South Philadelphia native, it was only natural that Verratti open a store at 1908 East Passyunk Avenue in South Philadelphia where customers can shop for specialty flavors. With this store, Verratti became the first Non-PLCB retail Liquor store in the state to go along with her being the first female owned Distillery in the country. Naoj & Mot is truly a labor of love for Verratti, who donates a portion of Pollyodd’s proceeds to fund a scholarship for underprivileged children in memory of her late son, Thomas Joseph. The Thomas J. Verratti III Memorial Scholarship provides tuition support for students to attend Bishop Neumann High School. To date, the scholarship fund has provided nearly $40,000 in tuition support.

Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products.

You say you STILL NEED MORE!!! Don’t forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John’s new book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell’s KitchenSeason 10 finalist and appears on Season 17 of FOX Hell’s Kitchen #AllStars, and Chef Barbie was named Pennsylvania’s most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie “The Joke Man” Martling with recent autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com.Fat Jack’s BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM.

Click to listen

http://wildfireradio.com/small-bites-episode-70/

Coriander Indian Bistro – Voorhees, NJ

Coriander Indian Bistro – Voorhees, NJ

Here I experienced top-notch service, reasonably priced menu, and delicious food that I truly enjoyed. Will definitely be back. Pictured is garlic naan, basmati rice rice, and  lamb shank dum-pukht which is braised lamb shank marinated and cooked in Indian rum, onions, saffron, yoghurt, and nutmeg.

Ming Kui Lau Chinese Restaurant Buffet – Brooklawn, NJ

Ming Kui Lau Chinese Restaurant Buffet – Brooklawn, NJ

20151212_172738

There are not many surprises when it comes to buffets. They are usually set up like this; lots of food, nothing too experimental, lukewarm, no high end cuts of meat or seafood, and pretty basic setup and slightly dated décor. Well check all the above for Ming Kui Lau Chinese Restaurant Buffet (MKLC).

20151212_173827

MKLC has all the standard items and a few more, but the service is where they shined. Greeted warmly as you pay, with quick cleanup of plates and refills of drinks were a nice touch at MKLC, all the while being very affordable and one of the cheaper Chinese buffets around. If you are in the area and want to eat a lot, not break the bank, and feel welcome, MKLC is a good fit to do just that.

 

BRIO Tuscan Grille – Cherry Hill, NJ

BRIO Tuscan Grille – Cherry Hill, NJ

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Chicken Limone

Lemon, capers, roasted vegetables, and mashed potatoes