Zachary’s BBQ Southern Comfort & Catering – Norristown, PA
Really nice tiny place. Homemade sauces, nice variety of menu, and service was top notch. Will be back here for sure! I had a half of their wood smoked chicken.
Brooklawn Diner & Restaurant – Brooklawn, NJ
Brooklawn Diner & Restaurant – Brooklawn, NJ
This place is completely different from what the old Brooklawn Diner looked like, and I must admit, it looks a lot better. It’s typical Jersey Diner fare so no surprises here. I had vegetable soup, and main entrée of roasted turkey with gravy, apple sauce, and stewed baked zucchini. Everything was good, prices reasonable, and service was friendly.
01-28-18 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com
01-28-18
https://wildfireradio.com/small-bites-episode-74/
https://wildfireradio.com/small-bites-episode-74/
Our bad – SORRY 🙁 We sincerely apologize to our guests and to all of our fans for the mishap of the show not going on as planned. It’s the first time this has happened, and we assure you it is not something we hope to ever have to happen again. Derek was sick, the Wildfire Radio studios had a water main burst flooding out 2 of the 3 studios and the main studio was broadcasting Dei Lynam’s great show “Dei Tales” about all things basketball NBA/NCAA which created us to have to cancel the show due to timing and technical difficulties. Well we are humbled that all of the guests are able to reschedule and lets try to do this shindig again this Sunday, January 28th at our normal show time LIVE at 635pm. So, Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com will be LIVE Sunday, January 28th at 635pm on WildfireRadio.com – Hey the good news out of yesterday is that the Philadelphia Eagles are going to the NFL Minnesota Super Bowl 2018!!!!! #FlyEaglesFly
Derek will away this week as he will be at WWE Royal Rumble, but in his place will be Chef Christina Martin CookingtoNourish to keep everyone in line and it’s going to be a great show. We are thrilled to welcome Moshulu Executive Chef Anthony Bonett who is a U.S. Navy veteran that served aboard the aircraft carrier USS Forrestal. A second generation lifelong Philadelphian, Chef Anthony Bonett took an exciting road to his present position as Executive Chef of the Moshulu Restaurant and Bar. Throughout his culinary career Chef Bonett has developed a signature style that emphasizes fresh, seasonal ingredients to create fantastic dishes from the traditional to the more exotic. Throughout his twenty-year career in Philadelphia and the surrounding suburbs; Chef Bonett has worked and headed the kitchens of some of Philadelphia’s most iconic restaurants. Chef Bonett has also been invited to cook at the prestigious James Beard Foundation House in New York on two separate occasions. The “legendary” Moshulu is indeed the world’s oldest and largest square rigged sailing vessel still afloat. It was restored and became a museum-restaurant. It is in fact the one and only restaurant venue on a Tall Ship today in the World. Moshulu has also appeared in movies. The Moshulu was seen in the movie Rocky and in The Godfather Part II as well as in the end scene of the movie Blow Out.
Also a U.S. Navy veteran we are happy to welcome Cade Courtley a retired American television host, actor, and a former US NAVY SEALs. He started his show business career with a call from Producer Mark Burnett who is now President of MGM Studios Television and Digital Group to appear on a new TV series Combat Missions (2002). Then he was the host of Spike tv’s and Discovery Channel’s show Surviving disaster and The Sportsman Channel’s America Unplugged. He was also the author of a book, entitled “SEAL Survival Guide: A Navy SEAL’s Secrets to Surviving Any Disaster” (Gallery Books) and appeared on Shark Tank As a former Navy SEAL he and his teammates operated in some of the most hazardous places on the planet. And no matter how dangerous or miserable the situation was; like those who served before them, they always had that warm cup of coffee. That became their sanctuary. It’s this simple act of enjoying a great cup of coffee that “his team” wants to share with you. Regardless of the challenges that lay ahead – you’ll know you started your day the right way with his latest endeavor Victory Coffees. Victory Coffees delivers 5-Star award winning coffee (whole bean, ground, or single cup pods) to your home or business every month. They pride themselves on being a veteran owned and operated squadron that stands behind their quality and customer service. Trust them when they say a good cup of coffee was often the best part of their day. Let them share that with you. So have a 5-Star Coffee delivered, and yes – it tastes AMAZING!
Get half off your first month of Victory Coffees – use coupon code: recruit
No stranger to television, we are excited to talk to a culinary kid wizard Chef Elliott Wakefield who is appearing on the January 29th episode of Stove Tots a kids cooking competition on FYI Television Network with his mother. Hailing from McConnellsburg, Pennsylvania; Chef Elliott has been cooking since he was 3 years old. He also has appeared on Food Network show Chopped Junior episode “The Curd is the Word” with judges Billy Gardell, Chef Marcela Valladolid, and Geoffrey Zakarian. Chef Elliott was sous chef to Chef Justin Rexroad at Culinary Fight Club’s Boston event and then went on to win Amazing Culinary Fight Club Pantry Race – Kids Edition in Chicago this past September 2017. Before outgrowing his peanut allergy, Elliott’s food exploration was limited. To fill the void, his mother, Robin Hann Wakefield who also appears on Stove Tots with Chef Elliott and runs Facebook page The Food Hag, pulled him into the kitchen to educate him on the complex and wonderful ways he could enjoy the world at the same time being aware of his limitations regarding the allergy. At 8 years old Elliott out grew the allergy and has been making up for lost time. Elliott loves Asian fusion! His favorite hobby is traveling the country looking for uniquely tweaked dishes that push all boundaries of the culinary rules. Elliott transforms his travel experiences into his kitchen to create unique spins on dishes of his own and shares on all of this on his Facebook page Elliott Eats.
Then joining us will be Cynthia Stevens Graubart a James Beard Award-winning cookbook author and contributor to Southern Living magazine. She travels the South, inspiring cooks through her appearances on radio, television and her popular cooking classes. Cynthia is passionate about food—from researching its origins, writing recipes, and teaching technique to bringing families together at the table. Her latest cookbook, organized in five distinct chapters “SUNDAY SUPPERS” (Time Inc. Books) is designed to help you create delicious meals without too much muss and fuss. This new full-color cookbook will revitalize the iconic Southern Sunday meal, inspired by suppers of the past and present. Whether the plan is a small family gathering, a feast for a crowd, or a summer afternoon cookout, readers will find 52 inspired menus with classic Southern flair for a year of Sunday suppers. Cynthia Graubart lives in Atlanta, GA, with her husband. Find her on Instagram and Twitter (@cynthiagraubart).
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.
Maggiano’s Littly Italy – 12th & Filbert – Philadelphia, PA
Manhattan clam chowder and Braised Beef Contadina with Italian Sausage, Roasted Mushrooms & Peppers, Crispy Vesuvio Potatoes.
01-14-18 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com
01-14-18
https://wildfireradio.com/small-bites-episode-73/
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/
PJ’s Pour House – Westmont, NJ
PJ’s Pour House – Westmont, NJ
Pretzel Bites with smoked cheddar & ale cheese sauce, Smoked Porter Wings, and Short Rib Melt that is short rib, vermont white cheddar, pickled onion, and garlic almond aioli on sourdough bread.
01-07-18 Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com
01-07-18
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 Scene, Edible Philly, The Spirit Newspaper, The Town Dish, Main Line Today magazine, Southwest Airlines,OpenTable, BlackBook 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 & Restaurant, Garces Group, Airgas 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 Times, Bon 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/
Thai Burger Cafe – Pitman, NJ
Thai Burger Cafe – Pitman, NJ
Really enjoyed my visit here. They are known for their delicious burgers, but my oh my they really do a solid regular Thai menu as well. Will be coming back here for sure. Pictured is Thai Dumpling Minced chicken with napa cabbage, scallions and Thai herbs serve with soy vinaigrette, Chicken Satay Chicken strip marinated in coconut milk with Thai herbs serve with peanut sauce, and Shrimp Drunken Noodles which is Stir fried flat noodles with broccoli, onion, bell pepper, carrot, tomato, bean sprout, egg and Thai basil.
Royal Farms – Magnolia, NJ
Royal Farms – Magnolia, NJ
Two piece white meat, with fries and a roll. I have to admit it was pretty good for fast food/convenience store food. If in a rush I would get this again.
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!!!!
BlueJeanFood 