BlueJeanFood

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/

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/