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10-21-18 Small Bites Radio

10-21-18

http://wildfireradio.com/small-bites-episode-99/

small

10-21-18

http://wildfireradio.com/small-bites-episode-99/

The #1 listed “food radio show Philadelphia” from Google and Bing is back LIVE this Sunday, October 21st at 635pm. That’s right Derek is back in studio and Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is a #Foodie star studded spectacular!

Things get started with Ingrid Hoffmannwho has partnered with the American Diabetes Association to publish “Latin Comfort Foods Made Healthy (Clásicos latinos a lo saludable): More than 100 diabetes-friendly Latin favorites”. The book celebrates the joys of cooking and eating healthier versions of traditional Latin recipes bursting with flavor while staying within the nutritional guidelines of the ADA and relying on Ingrid’s concept of delicious, easy, and simple recipes with a healthy twist. Raised in Colombia and the Netherlands, Ingrid Hoffmann is a professional eater, author and host of Top ChefEstrellas (Telemundo, NBC), Simply, Delicioso(Cooking Channel) and Delicioso(Univision) is passionate about cooking, entertaining, and helping her fans lead a healthy and balanced lifestyle. Via her cookbooks, “chica tips” and social media platforms, Ingrid hopes to educate her followers about “better for you” ingredients, implementing cooking habits and to think of food as medicine. With this in mind, in 2015, Ingrid launched her very own food brand, Cocina by Ingrid Hoffmann, which focuses on easy, delicious and healthy meal solutions for the family. She writes a monthly column for Delta Air LinesDelta Sky Magazine and AARP en Español and is a frequent guest of shows like Un Nuevo DíaThe Talk, Oprah, Martha StewartThe View, The Today Show, The Early Show, and The Wendy Williams Show.

Then we talk to Dorie Greenspan who has a new book “Everyday Dorie: The Way I Cook” from Rux Martin/Houghton Mifflin Harcourt being released October 23rd and available for pre-order onAmazon.com. To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. The dishes are practical, made with common ingredients from the supermarket, farmers’ market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions. Inducted into theJames Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is also the author of Dorie’s Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP: The International Association of Culinary Professionals, Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, another James Beard Award winner.

To talk about the most important meal of the day, we will be joined by Ryan Grim who is the editor of Extra Crispy and has new book “Breakfast: The Most Important Book About the Best Meal of the Day: The Most Important Book About the Best Meal of the Day” from Oxmoor House Books being released October 23rd and available for pre-order on Amazon. The book Breakfast is an exploration of everything about breakfast and brunch. This celebration of the most popular meal of the day offers engaging stories, essential how-tos, and killer breakfast recipes. Discover exciting new ingredients and the secrets to making Entenmann’s Cake Doughnuts and Taco Bell Crunchwraps at home, among many other dishes. Learn the origins of scrapple and how to brew barista-level drinks. Based on the popular website ExtraCrispy.com, this book—the perfect gift for anyone who loves all-day-breakfast—is packed with 100 photos, humorous illustrations, and amazing, craveable food. Ryan was previously the deputy editor of Tasting Table, but covering all three meals was too much of a burden, so he decided to get into the breakfast media world. Before that, he was the managing editor of VICE magazine. Now Extra Crispy is the authority on breakfast, brunch, and every nook and cranny of morning culture. It is the leader of the growing global breakfast trend, showcasing celebrity chefs and emerging voices.

Last, but certainly not least we are thrilled to welcome Steven Cook the co-author of new cookbook “Israeli Soul: Easy, Essential, Delicious” from Rux Martin/Houghton Mifflin Harcourt. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these food specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors Michael Solomonov and Steven Cook scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-to and close-ups of finished dishes make everything simple and accessible. Steven Cook is the co-founder of CookNSolo Restaurant Partners. He is the co-author of Zahav: A World of Israeli Cooking, winner of two James Beard Awards in 2016 for “Best International Cookbook” and “Book of the Year”. Cook also sits on Broad Street Ministry Hospitality and Corporate Council, which supports Broad Street’s mission of providing meals and social services to Philadelphia’s most vulnerable citizens. Prior to founding CookNSolo, Cook was the owner and executive chef of Marigold Kitchen. Cook is a graduate of the The Wharton Schoolof the University of Pennsylvania and the The-French-Culinary-Institute. He left a job as an investment banker in New York to return to Philadelphia and pursue a career as a hospitality entrepreneur overseeing highly acclaimed and award winning Zahav Federal DonutsAbe FisherDizengoffThe Roosterand Goldie Falafel restaurants.

Small Bites Radio correspondent ActorJohn DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and he visited the grand opening of Steve’s Prince of Steaks.

It will be a full night of Derek on the radio as he also joins the Dining On A Dime crew of Kevin Wilson and John Cohlat 5pm and then after Small Bites at 8pm he sits with the We’re Justgrubbin crew of JustGrubbin.

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, appeared on Season 17 of FOX Hell’s Kitchen #AllStars, named Pennsylvania’s most influential chef by Cooking Light will delight us with her tip of the week as well as she visited Yards Brewing Co., 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 onAmazon.com. Fat Jack’s BBQ andBluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM.

 

http://wildfireradio.com/small-bites-episode-99/

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Federal Donuts – Philadelphia, PA

Federal Donuts – Philadelphia, PA

Sitting on a revamped 1600 Block of Sansom Street sits Federal Donuts (FD). FD has quite a few other locations throughout the city as well ranging from 7th and Fairmount Streets, 2nd and Manton, 3428 Sansom, and even a setup in Citizens Bank Park. What started out as a quirky idea of opening a coffee, doughnuts, and fried chicken eatery from Chef Mike Solomonov and Steve Cook has turned out to become an empire of its own with legions of fans singing FD’s praises. With the baseball now in full swing, I figured what better way to get into the spirit of the season then choosing FD’s Ballpark BBQ selection for my order of Fried Chicken.

federal donut

The chicken was cooked perfectly. So moist and juicy on the inside, yet a beautiful crispy skin surrounding each piece. Surprisingly just coming out of the fryer, the chicken had a minimal amount of grease. Even with no sauce and just a dry rub, the seasoning provided a nice smokey and bbq profile while being light enough to allow the chicken to still shine and be the star of the dish. After devouring all four pieces, a delicious Honey-Glazed doughnut was still left for a nice treat. It hit all the right notes and was a great way to end the meal.

FD is mostly a take-out only location as the places to sit or stand to eat-in are few and not setup for comfort. The service was quick and efficient. Chef Mike Solomonov and Steve Cook has FD’s business model down to a science and I can see how expansion has come quickly and easily and why FD has become so popular. A major part of their success is the coffee and the varied selection of fantastic doughnuts they offer, but the chicken is what made me notice them and is not to be ignored. With some of the tastiest doughnuts and fried chicken around, FD literally has a treat that could be a morning, afternoon, evening, or late night snack. FD being able to reach all these demographics sounds to me like they will be around for quite some time and that we will be seeing more and more of them around. With that being said, that may not be a bad thing, unless your name is Dunkin Donuts.

Overall

Four out of Five Stars

Where everybody knows your name

Babe’s Bar & Grill – Paulsboro, NJ

Paulboro, New Jersey has been in the news lately so why not take a trip down to check out this now famous location. A quick stop with friends had us arrive at Babe’s Bar & Grill (BBG). Upon arriving to BBG, one feels more like you are visiting a friends house more than spending a night out on the town, especially since BBG is held in a real house. BBG is the true definition of what a neighborhood bar is. As soon as we opened the door, the staff here created an atmosphere no different than visiting a good friends house with the staff meticulously taking good care of our party of four throughout the night like we have always know each other. The waitress was as down to earth as you could want, while being so excited with that nights soup of the night “cheeseburger soup”, that she brought a bowl out on the house before we even ordered a thing so we could enjoy our evening right away.

The order of the night was a pitcher of beer for only $6 and four orders of three wings for $1. The beer was standard domestic tap, so sorry to all of you beer aficionados, but no review of my beverage will be carried out in this review. The order of wings arrived piping hot and made to order. Six hot wings on one side of the gauntlet and six garlic and parmesan on the other side ready to be put to the test. The size of all twelve wings were nice and meaty, while cooked perfectly by being gloriously juicy, yet still crisp.

Three for $1 wings

Three for $1 wings

The hot wings portion of the meal was a slight disappointment. The flavor was not very defined, nor did it seem authentically original. It seemed to be just sauce with a spicy kick to it. Now do not get me wrong, these wings were delightful for just a plain hot wing if that is what you are looking for. I am just spoiled with wings in Philadelphia with the arrival of korean fried chicken wings at many locations throughout the city and contenders such as Federal Donuts having an option of wings in any of their famous flavors. Thankfully, the garlic parmesan wings picked up the slack of the hot wings with a nice flavor balance, while not being overpoweringly cheesy or garlicky, but a pleasure filled experience in every bite.

BBG is going to get two ratings on this review. Why or how can they get two you ask? Because I write the reviews and I can change the rules as I see fit.

Overall three and half out of five stars

BBG has the ability to be a destination stop for foodies if they wanted to be by just putting a little time perfecting a wing recipe like no one has ever known.

Experience five out of five stars

BBG gives you an experience that can not be replicated. You could put this staff and food somewhere else and it just would not be the same. They make you feel wanted, provide service that is unheard of these days, and make you feel like family by bringing out something for you to eat before you even speak a word of what you want to order. This is a neighborhood bar, and I commend them for sticking to their guns. They could change and try to woo us foodies to come down to them with fancy menu options or the perfect wing to eat, but then it would not be BBG anymore.

If in the area would I go again?

Without a doubt, who doesn’t like great food and a whole pitcher of beer for $10