RSS Feed

Category Archives: Small Bites Radio

01-14-18 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com

01-14-18

https://wildfireradio.com/small-bites-episode-73/

ggsblogo

https://wildfireradio.com/small-bites-episode-73/

LIVE this Sunday, January 14th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio returns with more foodie fun. We welcome Michael Ungaro the Vice President of San Pedro Fish Market and Restaurant and one of the stars of Kings of FI$H that has had over 40 million viewers and just premiered Season 4 of the show. San Pedro Fish Market is California’s Largest Restaurant; declared one of the Top 10 Most Instragramed restaurant in America a few years in a row, has been awarded 4 Guinness World Records, and with millions served making it literally California’s busiest dining destination annually. “Kings of Fi$h” is based on three generations of the San Pedro Fish Market family who have been in the fish business since 1956, and the hilarious series highlights the entrepreneurial family spirit and frames the strong characters that make up this booming family run business. Featured on Foodbeast for the restaurant’s world famous mouthwatering “Super Tray,” the San Pedro Fish Market and the Ungaro family attract not only LA locals, but people from around the world, including celebrities such as Sofia Vergara lookalike Tati Polo spotlight on a show.The San Pedro Fish Market began their journey 60 years ago in the water front section of the Los Angeles Harbor. The founder Tommy was put in charge of the fish market when he was a teenager along with his cousin Henry. A live seafood section was developed where customers could pick their own Lobster and Crab and have it steamed fresh. Additionally, they developed their own smoked-fish recipe and garnered quite a following for Smoked Halibut, Salmon, Tuna, Cod, Swordfish, and many others. These were the first moves towards selling a cooked, ready-to-eat product and would eventually lead to their “World-Famous Shrimp Tray.”

We also welcome Erik Andersson the Brand Ambassador for Hendrick’s Ginproduced by William Grant & Sons out of VisitScotland. Founded in 1999, in addition to the traditional juniper infusion, Hendrick’s uses Bulgarian rose and cucumber to add flavour. Hendrick’s gin is bottled in a dark brown apothecary-style bottle. The Wall Street Journal described Hendrick’s as the “Best Gin in the World” and other spirit ratings organizations have been very complimentary as well with San Francisco World Spirits Competitionawarding Hendrick’s Gin two double gold, two gold, and three silver medals and The Beverage Testing Institute giving the gin well-above-average scores of 93, 94 and 95. Sounds Ginrifick to us!

Joining us in studio as well will be Vernon Rochester the owner of Rochester’s Barbecue & Grill in Borough of Lawnside, New Jersey. They are a BYOB and Wine Bar featuring wines from Sharrott Winery expertly paired with each meal, Wednesday Nights – All You Can Eat BBQ, and also locals love their Saturday Night Jazz sessions from 5:00 pm – 10:00 pm featuring Michael J Corman, an amazing Keyboardist/Vocalist. They focus on soul food, barbecue, and southern cooking, but with locally sourced products as much as possible with a focus on dietary diversity. They do traditionally prepared items on the menu such as their amazing Ollie’s Triple beans, made with ground beef, sausage and bacon and simmered with “secret spices” all the way to a variety of vegetarian and vegan dishes to choose from. You heard right, they also focus on vegetarian and vegan dishes. They were also recently highlighted in the Courier Post by Lisa Howard-Fusco. You can read the article here:

http://www.courierpostonline.com/…/lawnside-roch…/813594001/

To top it all off and spice things up we also have coming on Christophe Hervieu the Founder and CEO of Simply Beyond. Simply Beyond products are inspired by and created for passionate cooks and real families. Because of their love of cooking with their children, and their appreciation for flavorful herbs, founders Christophe and Katia chose to share their passion with other families and food lovers. Everything their family believes in, and has experienced in their own kitchen, has gone into creating the unique Simply Beyond line of products. Christophe and Katia’s sincere desire to share quality ingredients, delicious recipes, and life-improving convenience is evident in every ounce, in every taste, of Simply Beyond. Their motto is EVERYDAY FOOD MADE BETTER IS OUR DRIVING FORCE. They believe deeply in uncompromising, consistent standards every day – in everyday recipes, in everyday meals, and accessible to everyday cooks and families. Any day, anytime of the year, their convenience, quality and taste will always deliver easily, reliably and flavorfully. With no chemicals or preservatives, their organic, Non-GMO Project products are simply better – they are purer, more natural, more flavorful, more affordable, and more practical. They have better ingredients to better suit personal tastes, and to elevate every meal you make. Wow, we can’t wait.

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 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 appeared 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 his 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.

https://wildfireradio.com/small-bites-episode-73/

 

Advertisements

01-07-18 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com

01-07-18

ggsblogo

http://wildfireradio.com/small-bites-episode-72/

LIVE this Sunday, January 7th at 635pmSmall Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back and is ready for a great 2018. We start things off by welcoming author Karen Page. Karen is a two-timeJames Beard Foundation Award winner, previous cookbooks “Culinary Artistry” was called one of the best cookbooks of all time by Food & Wine and “The Flavor Bible” was called one of the 10 best cookbooks in the world of the past century by Forbes. Well her latest endeavor with photographer Andrew Dornenburg “Kitchen Creativity: Unlocking Culinary Genius with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs” (Little, Brown and Company) shows great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein’s secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II’s A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.

Then we are thrilled to welcome Amy Strauss the author of “Pennsylvania Scrapple: A Delectable History” (The History Press). Amy is a food and drink writer and editor in the Philadelphia area. With a knack for uncovering the beauty in all things delicious, she takes to the streets of the City of Brotherly Love and beyond to discover its stories and relay them to you on a silver platter. With a decade of publishing experience in print and online publications for outlets likePhilly Beer SceneEdible PhillyThe Spirit NewspaperThe Town DishMain Line Today magazine, Southwest Airlines,OpenTableBlackBook Media, Philadelphia City Paper and Drink Philly, among others, she’s hungry, she’s eager and she loves to have her cake (and eat it, too). Beyond food and drink journalism, Amy is experienced with building creative content for brands likeCampbell’s Soup Company, Victory BeerCompany, Iron Hill Brewery & RestaurantGarces GroupAirgas and more. She’s obsessed with her Pennsylvania Dutch heritage, slices of funfetti cake and not giving up hope for the Philadelphia 76erss. There may not be hope for the 76ers, but scrapple is as great as ever and everything you want to know about it is in “Pennsylvania Scrapple: A Delectable History”. An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day’s butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter months and hard-worked harvests. Today, companies such as Habbersett and Rapa still produce scrapple as new generations of chefs create exciting ways to eat the staple. Join author Amy Strauss as she traces the sizzling history and culture of a beloved Pennsylvania Dutch icon. Follow her ongoing culinary pursuits on Instagram at @amystrauss or online atwww.amystrauss.com.

In 2018 on the Chinese New Year it will be the Year of the Dog, and the originalWhite Dog Cafe located in a brownstone in University City will celebrates 35 years since their opening and has expanded by 85 seats having recently taken over the property adjacent to the restaurant. This is going to be a WOOFderful year! To talk about this and much more we will have on Chef Clark Gilbert Culinary Director of White Dog Café. It all started with Judy Wicks, social activist and original Founder, opened White Dog Cafe in January of 1983. Located in three connecting Victorian brownstones in University City, White Dog quickly became a local favorite known for its environmental sustainability and community engagement. The majority of their ingredients are purchased from local farms, located no more than fifty miles from our restaurants. Their seasonal menus feature only the best ingredients from farms they trust; including pasture fed animals, humanely treated livestock, and fish and seafood that is harvested through sustainable suppliers. They incorporate organic items as much as they can when available from farms using sustainable farming practices. Their wines are grown and produced from American vineyards and serve local craft beer and use artisan distilled spirits in their beverages. All of their tea, coffee, and chocolate are Certified Organic and Fair Trade. The restaurants use renewable energy, LED lighting and practice sustainable initiatives that are environmentally friendly.

It’s always great when a restaurant is environmentally friendly, but it really adds a special flair when they are kid friendly as well. Joining us to chat about great places that want you to bring the kids along will be Melissa Elders the CEO and Founder of Nibble+squeak which just recently came to Philly. Nibble+squeak is a community of food-obsessed parents and the ultimate resource for kid-friendly dining. Launched by Melissa Elders in New York City in 2015, Nibble+squeak has quickly expanded into a global network founded out of a desire to both normalize and simplify dining out with kids. The organization’s mission is to provide young parents with dynamic opportunities to frequent hot new restaurants and socialize with their little ones along for the ride. Nibble+squeak has been featured in The New York TimesBon Appétit Magazine and Zagatand other national publications. Nibble+squeak collaborates with world-renowned restaurants and chefs to create impressive menus that are perfect for epicurean parents and their little ones. By identifying top eateries that offer civility, accessibility and culinary options for guests of all ages, Nibble+squeak encourages young parents to dine out with their offspring in tow. The team considers all of the key details that matter to parents, including high chairs, changing mats, stroller parking and, most importantly, like-minded people with whom to connect and dine. The inaugural brunch event took place on Saturday, December 9th atWm. Mulherin’s Sons (1355 North Front Street). Additional Philadelphia-based events will include meals in partnership with Barcelona Passyunk (January 14, 2018), Balboa Catering & Supper Club(February 2018), and A Mano (March, 2018), with more details to follow in early 2018. RSVP is required; to order tickets or for more information, please visit:http://www.nibbleandsqueak.com/philadelphia

Small Bites Radio correspondent ActorJohn 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.

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

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 book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia PublishingThe History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell’s Kitchen Season 10 finalist and appeared 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 his 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.

http://wildfireradio.com/small-bites-episode-72/

 

 

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!!!!

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/

10-29-17 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com

10-29-17

Click Here

http://wildfireradio.com/small-bites-episode-68/

LIVE this Sunday, October 29th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is throwing down strikes. With our 1st Place Philadelphia Eagles striking down opponents, we have a special appearance from Eagles Hall of Famer Brian Westbrook from Villanova University who is the franchise’s all-time leader in total yards from scrimmage and is one of six players in NFL history with 30 or more rushing and receiving touchdowns. Last weekend Brian Westbrook was throwing strikes with “Around Town” correspondent Bill Knowles at Bowlero Feastervillethat features 48 blacklight bowling lanes with comfy laneside lounge seating and high-definition video walls at the end of each lane playing everything from live sports to music videos and classic movies. The first to open in the Philadelphia area, Bowlero Feasterville boasts over 62,000 square-feet of fun, including two newly revamped bars and lounge spaces, a thrilling laser tag arena and an arcade packed with 45 games, from Giant Pac Man and Pac Man Smash to Dark Escape. Bowlero Feasterville also features 4 billiard tables and corn hole toss for those looking to have old-school fun. Walk into Bowlero Feasterville and you’ll see retro-chic design at every corner. From classic cars on display to vintage Thomas light fixtures and quirky-cool graphics, the new Bowlero provides the perfect backdrop for every occasion including birthday parties, private events, and corporate outings. Bowlero’s own in-house team of expert event planners are ready to take your celebration to the next level. Add to all that, exceptional Eats and Bites for Everyone. Bowlero’s signature style will be further complemented by an epic lineup of outrageous eats and premium cocktails. Area foodies will be both surprised and delighted by Bowlero’s acclaimed menu of oversized shareables, which includes the nationally recognized Behemoth Burger—a 5-lb, 14-inch-round party burger that’s been named one of America’s top burgers by USA TODAY Eats. Bowlero Feasterville is also home to an impressive sports bar, which will be serving specialty cocktails like the Mad Mai Tai, Old-School Moscow Mule, and the Dunk Tank—a fishbowl cocktail that’s perfect for sharing with friends. Bill Knowles will be joining us as well to tell us his thoughts on this new hot destination.

Then we welcome Phyllis Good a New York Times bestselling author and her cookbooks have sold over 14 million copies. We welcome her to talk about her latest cookbook “Stock the Crock” from Time Inc. Books/Oxmoor House Books which brings together the expertise of America’s most popular slow-cooker authority with a fresh collection of 100 essential, innovative, and easy-to-prepare recipes-each with variations allowing readers to customize the dish according to their dietary needs. You’ll find beloved classics, as well as dishes you might be surprised can be done successfully in a slow cooker. (Hello, slow-cooker creme brulee!) Whether you are looking to accommodate gluten-free, paleo, or vegetarian diets, or prefer slow-cooker meals perfectly sized for one or two people, this cookbook provides smart ideas, more than 100 recipe photos, and cooking hacks that will change the way you use your favorite fuss-free cooking appliance. Learn simple make-ahead tricks, convenient baking tips, and how to make two recipes at once using the same cooker, so you can simplify cooking and spend more time enjoying your family and friends around a wonderful, delicious meal. We can’t wait!

Also joining us in studio is Michael Mastrocola the CEO and president of Mastrocola’s Famous Philly Roast Pork which is a tender and juicy combination of premium lean pork, herbs, and spices that is slow cooked in its own au jus and available for purchase at certain Whole Foods Market and produced by John F Martin & Sons that can be seen during a Visit Lancaster County PA road trip. Mastrocola’s Famous Philly Roast Pork is harmoniously complemented by a warm crusty roll, sharp provolone cheese, sweet roasted or fried hot peppers, and served with a glass of good Chianti. However, it can also be served over pasta or rice. There are many, many ways to serve and enjoy it. We can’t wait to hear their story and try some delicious roast pork.

As if Hell’s Kitchen isn’t hard enough to compete on, we also are happy to have on the show Jim Murphy of Sports Betting Experts who for more than 25 years has written extensively on sports betting as well as handicapping theory and practice. His odds have been published in more than 200 media outlets in 2017 alone including USA TODAY. The international gambling expert has been quoted in national media from the The Wall Street Journal to Page Six. Murphy is an odds making consultant for sports and ‘non-sport novelty bets’ focused on the entertainment business, politics, technology, financial markets and more. Well he has been publishing weekly updates on who is going to be eliminated on Hell’s Kitchen and why with their betting odds and handicaps. Here is the latest:

HELL’S KITCHEN SEASON 17 BETTING ODDS

TO WIN HELL’S KITCHEN SEASON 17

Chef Dana Cohen HK: +350

Josh Trovato: +500

Giovanni Filliponi: +500

Chef Milly Medley: +600

Michelle Tribble: +900

Jared Bobkin: +1500

Nicholas Peters Bond: +1500

Jennifer Normant: +1750

Elise Harris: +1750

Van Hurd: +1750

Benjamin Knack: +1750

Barbie Marshall: +2500

Chef Manda Palomino: +2500

Robyn Almodovar: +2500

Then going from an expert in betting, we welcome Kevin Wilson a pro in being able to go “Dining on Dime” as shown on Kevin’s segments on the extremely entertaining and popular program Joe’s Table for Two from Chef Joseph Massaglia on News Talk 1400 WOND out of Atlantic City, New Jersey every Saturday morning where they play a tribute to the famed South Jersey food critic Ed Hitzel every episode as WOND 1400AM was Hitzel’s flagship station and radio home that he promoted the brand #HitzelApproved and after Ed’s passing Joe took over the show in his memory as it was well known Joe was Ed’s best friend and confidant for many years and now Table for Two is the MUST listen to food show in South Jersey on Saturday rnornings. Kevin is the author of the book “Table for One” that tells a wonderful story about the love between a mother, son, and food, and how the bond and memories among those three things relate to everybody and can never be broken. It also shows how the money in your wallet is no factor when your food is cooked with love. This book takes you on life’s journey, starting out in a very poor neighborhood all the way up to dining at fine restaurants as an adult. It shows how there isn’t much difference between wealth and poverty, and it also discusses author Kevin J. Wilson’s lifetime battle with depression and the loss of the people he loved. We are thrilled to have him join us.

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 Marshallwho 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 Here

http://wildfireradio.com/small-bites-episode-68/

10-22-17 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com

10-22-17

small

Click Here

http://wildfireradio.com/small-bites-episode-67/

LIVE this Sunday, October 22nd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com onWildfire Radio Derek returns to studio and we are thrilled to welcome on the program celebrity Chef Gabriele Corcosto talk about about new book “Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table” from Simon & Schuster –Touchstone Books, the latest cookbook he has published with his wife Debi Mazar a native New Yorker who made her film debut in Martin Scorsese‘sGoodfellas and has appeared in more than seventy feature films, as well asHBO hit series Entourage and TV Landnew series Younger. From this celebrity/chef husband-wife team and authors of the bestselling Extra Virgin cookbook comes this brand-new cookbook with over 100 delicious recipes that incorporate Tuscan flair with classic American dishes. With five seasons of their Cooking Channel show, Extra Virgin (TV series), still repeating regularly and their neighborhood Brooklyn, New York Italian café-slash-supper-club, The Tuscan Gun, thriving in its second year, Debi Mazar and Gabriele Corcos have invited us again into their kitchen to share delicious recipes for the whole family to enjoy. Good Italian cooking is family cooking. From potato gnocchi with a buttery red sauce just like how Gabriele’s grandmother used to make it, to the Tuscan fried chicken marinated in classic Italian flavors to put a whole new spin on a traditional American recipe, Super Tuscan showcases the best of both cultures, and introduces unique recipes that can only come from a multicultural kitchen. Along with over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. Super Tuscan will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are. They are also appearing at some very special events that you can attend such as Monday, October 30th from 6-830pm atDe Gustibus Cooking School at Macy’sby Miele at Macy’s Herald Square 8th Floor and on Wednesday, November 8th from 7-830pm at The Shanty at New York Distilling Companyfor The Author’s Table hosted by Noah Rothbaum of The Daily Beast where he has a monthly literary series featuring authors who share our passion for spirits & food through their writing and proceeds from The Author’s Table benefit the Brooklyn Public Library and the series is sponsored by Ragtime Rye and Women Who Whiskey. Also the book has already received critical acclaim from stars suchAndrew ZimmernBobby FlayMario BataliElettra Rossellini Wiedemann,Hilary DuffLee Schrager, Nina Y. Clemente, Zac Posen, and many more!

With great pasta and sauces, you also may think about all the delicious bread you would want to eat to go with them as I love some good bread to go with my meal. Well we have the perfect person to talk about just that subject as we welcome Rustic Crust and American Flatbread CEO Brad Sterl on the show as well. It is the mission of American Flatbread to provide good, flavorful, nutritious food that gives both joy and health, and to share this food with others in ways sustainable to all. They set out to do this by:

Creating a pleasant, fulfilling and secure workplace

Producing, Packaging, marketing and distributing their products in an environmentally conscious way

Trusting one another and practicing respectful relationships with those involved in this work

Supporting with their voices and their buying power local, regional and sustainable agriculture, the forces of peace and understanding, the cultural, economic and environmental needs of peoples worldwide and the ecological needs of the wild flora and fauna

Being an educational resource to the community

Being a good neighbor

Laughing and being of goodwill. Being grateful, respectful and forgiving and Encouraging these experiences in others

and

To make truly good food, food that not only fills our hunger and tastes good to our mouths but also nourishes, nurtures, and heals, we must start with good ingredients. American Flatbread is made with organic flour, organic tomatoes, and many organic & locally-farmed meats, veggies, and cheeses. American Flatbread sources ingredients from their unique, local network of farmers and producers and Rustic Crust pizza crusts are made with all natural, organic ingredients with no preservatives and GMOS. It all sounds delicious!

That’s us just getting started; we also have the pleasure of joining us in studioJessica Hickey Kiefer who is the Sales and Event Planner for one of Philadelphia’s Premier restaurants, Del Frisco’s Double Eagle Steak House. With almost 40 Years of Rich Tradition, Del Frisco’s Double Eagle Steak House was born in 1981 with a bold vision – to embody the rich tradition of the classic American steakhouse. Since then, their purpose has remained the same. They keep this tradition alive, but with a modern, sleek twist, bringing the guest an unparalleled experience every time they dine. Just don’t take our word for it, Del Frisco’s Double Eagle Steak House has earned awards from Wine Spectator, Business Insider, The New York Times, Vibe Vista Awards, Bloomberg Pursuits, and OpenTable to name a few. These awards are no surprise as Del Frisco’s Double Eagle Steakhouse dry-aged steaks are tenderized to perfection up to 45 days before hitting your palette. This age-old technique intensifies the flavor in meat, bringing out sophisticated notes, such as hazelnut and blue cheese. Then if you didn’t know, Sundays are prime time at Del Frisco’s Double Eagle Steakhouse, when you can savor the Prime Pair, their $59 prix-fixe menu. Choose from a perfectly prepared 8 oz. Filet, Manhattan-Cut New York Strip, or Seared Salmon Filet paired with their signature Crab Cake, plus the salad and side of your fancy. Pairs well with interesting company, a robust wine, and an appreciation for the finer meals in life. Best of all, make your company holiday party a night to remember. Book your holiday event before October 31 and receive a $100 bonus card as a thank you from Del Frisco’s Double Eagle Steakhouse. Celebrate a year well done and make a toast to your employees with remarkable food and wine in a lively, class-act atmosphere.

Heading back to the food of Italy we are happy to welcome on the show Elisa Costantini the author of Italian Moms – The Art of Classic Italian Cooking & Tradition. Elisa was born in 1938 in Poggio Valle, Italy. The daughter of farmers, she learned to cook at a very young age as an apprentice to a local chef using simple, fresh ingredients to create wonderful food for those closest to her. After appearing on the Today Show and reoccurring guest spots onRachael Ray Show, Elisa has signed with Sterling Publishing, a division of Barnes & Noble. Sterling released a hardback edition of her book in Fall 2017, and her new title Italian Moms – Something Old Something New will be released April 2018. The brand, Italian Moms, will also debut a line of Kitchen and Table Linens and Dinnerware in 2018. A treatment for a Motion Picture of her life story and immigration to the United States is also in the production stage. In May 2017, Elisa received an Honorary Doctor of Laws Degree from Chestnut Hill College in Philadelphia, for her lifetime achievements, service to those with special needs and her work with charities. What a thrill to talk to such an inspiration.

Most shows would call it quits or be content with just one guest, but NOT US! How does all this food get cooked? In a kitchen of course and lucky us ChefKathy Gold the owner of In The Kitchen Cooking School located in Downtown Haddonfield, New Jersey will also be coming in studio. Someone has to teach people how to cook and Chef Kathy is one of the best and most respected in the area as In the Kitchen Cooking School is the premier cooking school in the Delaware Valley. As featured in the HuffPost, Philadelphia Inquirer, the Courier Post, Bucks County Courier Times, and both New Jersey and NJ magazines, they offer deliciously creative and fun hands-on gourmet cooking classes, private parties, and team building events. Classes at In the Kitchen get students involved in every aspect of the art of cooking — just as if they were professional chefs. Students learn to prepare mise en place, cook with and without recipes, orchestrate a full meal, and plate their culinary creations. At the end of the evening, students dine together on the delicious meals they have created. WOW, that is what I call a show.

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 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 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 BBQand Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM.

Click Here

http://wildfireradio.com/small-bites-episode-67/

10-15-17 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com

10-15-17

Click to listen

http://wildfireradio.com/small-bites-episode-66/

Sunday, October 15th at 635pm while Derek is away, the crew at Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio will play. Chefs Barbie Marshall and Christina Martin will be in studio and joining them on the show will be Chas Kürtz the Public Relations Manager for Auntie Anne’s. Auntie Anne’s knows the mall can be a bit of a zoo and tensions between even the most patient shoppers can run high with the holiday season approaching and they have the perfect fix for fighting hanger this holiday season:

– For the shopper whose child missed an important nap: Cinnamon Sugar Pretzel Nuggets paired with Light Cream Cheese Dip

– For the shopper looking for the hottest toy that sold out before they arrived: Cheese Pretzel Dog paired with classic Lemonade

– For the shopper with more kids than hands: Original Pretzel Nuggets paired with classic Lemonade (Bonus? Sales of lemonade benefit children with cancer via donation to Alex’s Lemonade Stand)

– For the shopper who wants to be on vacation: Sweet Almond Pretzel paired with Auntie Anne’s newest beverage, Lemonade Iced Tea

They all sound like delicious ideas to fight hanger

Then in studio is Colleen Kriebel the owner of Kriebel’s Custom Cakes: Birthday Wedding & Special Occasion Cakes, PA 19401 and a contestant on Food Network Cake Wars hosted by Jonathan Bennett and has had judges such as Waylynn Lucas, Ron Ben-Israel Cakes, and Charles Phoenix. She will be talking about her her Custom Cakes and Cupcakes and also her cake decorating Classes. For more information:
http://www.kriebelscustomcakes.com/

Also in studio will be Keith Gallo the owner of Tony G’s Pub & Eatery Come experience the taste and tradition of South-Philly in the suburbs at Tony G’s Pub. They are conveniently located in Eagleville Pa and also surround the following areas: East Norriton, Pennsylvania, Trooper, Pennsylvania, Audubon Pennsylvania, Norristown, Pennsylvania and Jeffersonville, Pennsylvania. Their specialty is American cuisine featuring South Philly style sandwiches made with fresh South Philly rolls and have some great football specials to help support our 1st place Philadelphia Eagles.

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 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 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-66/