Recent Episodes

 

Dwight Furrow, the author of American Foodie: Taste, Art, and the Cultural Revolution, talks about the philosophy of food. We discuss everything the impact of everything from automobile to Alice Waters to the Slow Food movement have shaped the way Americans think about food.
 
 
 
 

 

Inbal Baum, the Founder of Delicious Israel, joins us to talk about where foodies should eat when they travel to her country.

• Shakshouka is a popular dish in Israel
• Israeli Breakfast is a distinct and important meal
• The modern cherry tomato has roots in Israel
• Tel Aviv and Jerusalem top the list of cities you should visit
• Beach season runs from April to October
• Rosh Hashana is a great time to visit Israel
• When you visit Tel Aviv, go to the Carmel Market, the Levinsky Market
• Try the date syrup, Silan

 

 

Food for Thought

• Q: After pita bread, what is the most common food used to “wipe” humus?
• A: Raw onion.

 
 

Out of the Frying Pan

• Favorite Spot for Outdoor Dining: Milgo & Milbar
• Favorite Place to Buy Spices: Cafe Arma in Levinsky Market
• Herbs to Try: Za’atar and Hawaij (in Yemenite Coffee)
• Favorite Winery: Sphera
• Favorite Place for Dessert: The Malabia
• Favorite Food Experience for Kids: Max Brenner
• Chef to Watch: Eyal Shani
• Dish to Try at Different Places: Shakshouka and sabich

Bennet Jacobstein, author of The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine, talks to us about what foodies can find at different baseball stadiums around the country.

• Hot dogs and sausages are not the same thing.
• The quality of ballpark food was elevated in the 90s as new stadiums were built and food television shows took off.
• Stadiums have highlighted regional foods.
• Gordon Biersch‘s founder Dan Gordon introduced garlic fries at Candlestick Park in 1994.
• The song “Take Me Out to the Ballgame” was written in 1908.
• The Yankees replaced Cracker Jacks at one point, but brought it back after a public outcry.
• 

  San Francisco Giant Gordon Biersch Garlic Fries

  Veggie Happy spearheaded the movement to get veggie dogs sold at ballpark stadiums.

• Andrew Zimmern has a stand in the Minnesota ballpark.
• Rocky Mountain Oysters are bull testicles.
• “The Big Six” are the food companies that service the major ballparks.
• As you go from ballpark to ballpark, try the hot dogs at each to see how they’re done differently.
• Proceeds from Bennett’s book go to Second Harvest Food Bank.

 

Food for Thought

• Q: In what year were Cracker Jacks first served at a baseball game?
• A: 1896 in Atlantic City.

 

Out of the Frying Pan

Here’s what Bennet recommends you try at each ballpark:

• Yankees Stadium in New York City: Chicken and Waffles.
• Fenway Park in Boston: Lobster Roll and a cuban sandwich.
• Wrigley Field in Chicago: Chicago-style hot dog with Vienna beef.
• Turner Field in Atlanta: Boiled peanuts.
• Marlins Park in Miami: Cuban dishes.
• Safeco Field in Seattle: The Ivar’s hot dog (with fish) and cream cheese hot dog.
• Nationals Park in Washington D.C.: A cauliflower hot dog and presidential cupcakes.
• 

  Chicago White Sox Chicago-Style Hot Dog

  Busch Stadium in St. Louis: The BBQ.

• Dodger Stadium in Los Angeles: Tommy Lasorda Spumoni ice cream.
• AT&T Park in San Francisco: Crab salad, lamb sausages, and Gordon Biersch garlic fries.

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Michael Stacks is an active duty military service member with over 15 years in special operations. Originally from East Lansing Michigan, his career in the navy has brought him to Virginia Beach, Virginia. Michael started home brewing just before entering the military in 1998 and has continued brewing through out his time in the service.
 
 

1. What can you tell us about your Kickstarter project, The Bold Mariner Brewing company?

The Bold Mariner Brewing Company is a soon to open Veteran owned and operated microbrewery in Virginia Beach / Norfolk Virginia. It will provide traditional styles of quality craft beer to the area. We will create a sense of pride in our product that embodies our community and company.
 
We will initially produce three flagship beers. These beers will be offered year round along with a rotation of seasonal and special run recipes. Our line of beers will be available for purchase in our on premiss tap room as well as in local area restaurants.
 
Once open we will start brewing on a 15bbl brew house, initially we will produce only draft which will be available in our tap room and at local bars and restaurants. Once we are able we will start bottling to give you more options on where to find our delicious beers.

 
 

2. What will you use the money you spend on?

Donations will be used to purchase a portion of the following equipment:

• 15 BBL brew house
• 4 15 BBL fermenters
• Securing our location
• Construction of our taproom
• Cold storage and kegs
• Other miscellaneous equipment like pumps and brewers hose

 
 

3. How did you get your start in brewing craft beer?

I started helping my father who was also a home brewer, as a little kid I got to drop the sugar pills into the bottles then press the bottle caps on to them. After I joined the Navy I used to brew beer for the guys in my platoon. I have been doing that ever since.
 

RELATED: Five Questions With The Guinness Storehouse In Ireland.

 

 
 

4. Do you have any secret family recipes?

One, only its my Hot sauce for my chicken wings, not telling on that one. It goes great with our Golden Ale. haha. No I did not get any recipes passed down from my grandfather who was also a home brewer or my father. Home brewing has made such advancements in the last couple of years in what craft brewers know about the process. There are now many more companies that support home and small scale brewers.
 
What was the inspiration behind opening your brewery? First, Bells brewing! I grew up in East Lansing Michigan (Go Spartans) and Larry Bell had opened Bells, which is still one of my favorites. Opening a place of my own has been on my mind for years. More recently I would have to say that my two inspirations have been right here in Virginia, O’Connors brewing and Young Veterans Brewing Company. If you don’t know about them get your self an El Guapo and a Semper FI.P.A.
 

RELATED: The Top 5 Places That Beer Lovers In Atlanta Should Go On Date Night

 
 

5. What makes your homemade craft beer special?

Its like your mom’s chocolate chip cookies, sure you could go to the store and by something made by little elves who live in a tree but moms cookies taste so much better. Its the same when it comes to homemade craft beer; I care about every little detail from the ingredients to what I make it in and how long it stays at certain temperatures. In the end that taste just cant be matched its fresh because its made with love, like moms cookies.

Elyse Castillo is the Founder of Chew Philly Food Tours, an experience which invites locals and out-of-towners to savor classic Philadelphia foods on a progressive lunch-style tour. We asked her a few questions about the Philadelphia food scene…
 

1. What neighborhoods should foodies explore when they come to Philadelphia?

 
The best food is off-the-beaten-path. Foodies should head to Manayunk, Mt. Airy, and West Philly/University City for a unique blend of foods. The food scene in these neighborhoods represents familiar Philadelphia flavors as well as new ethnic eateries and up-and-coming chefs.
 

2. What’s the secret to a great cheesesteak?

 

The secret to a great cheesesteak is authenticity and simplicity. The steak portion of the cheesesteak must be ribeye, partially frozen when thrown on a flat grill, and preferably sizzled in butter as it’s being cooked. The hoagie roll needs to be soft, with only the tiniest hint of crust and a slight chew to it…and of course prepared fresh the morning of by a bakery, (preferably in Philadelphia). The high quality, local cheese needs to be melted into the steak just before being taken off the grill – this is for optimal taste and texture. Lastly, we always recommend keeping the cheesesteak to it’s essentials, (meat, cheese, and bread), to fully enjoy the blend of flavors that has brought this humble hoagie it’s enduring fame.
 

RELATED: What is food tourism?

 

3. What can people expect on your food tours?

 

Participants on our culinary food tours can expect to taste substantial servings of authentic Philadelphia flavors from family-owned delis, bakeries, and specialty shops along a scenic tour route on the famous Manayunk canal. Our carefully selected tasting locations represent the absolute best cultural Philly foods, served with a side of cultural and historical facts of our 300-year-old neighborhood.
 

4. What is the food truck scene like in Philadelphia?

 

The food truck scene is booming in Philadelphia. If you’re going to seek out a specific truck, we recommend Farm Truck Philly for not only their flavors, (homemade rosemary honey mustard, anyone?), but also for their strong commitment to providing healthy food to Philadelphians. For a taste of the best food trucks, make plans to visit a Night Market. These food truck festivals are organized by The Food Trust, a Philadelphia nonprofit dedicated to ensuring that everyone has access to affordable, nutritious food. Their altruistic goals do not dilute the diverse food and drinks featured at these frequent events – in fact, The New York Times called it the “Best way to experience Philadelphia’s still surging street food scene”. We never miss a Night Market, and also donate annually to The Food Trust because we truly believe in their mission.
 

RELATED: What is a food tour?

 

5. Which Philadelphia chefs should we be watching?

 
Our current Philadelphia chef of choice is Tim Spinner, owner of Cantina Feliz, La Calaca Feliz, and Taqueria Feliz. Spinner is switching gears to open Beast & Ale in Manayunk. What to expect? Lots of meat – burgers, roast beef, and the like…but with his characteristic punch of creativity.
 
Another long-standing favorite chef of ours is Moon Krapugthong of Chabaa Thai and Yanako. Complimented by Craig Laban and a James Beard Award Finalist, we have never ever been disappointed by any of her culinary efforts as she is continually reinventing her cuisine.
 

Diane Scalia is a self-proclaimed Chefpreneur, World Football Passionista, and Gourmet Storyteller, with credits that include Founding Partner of Melting Pot Tours, the first and premiere walking-tasting food tours company in Los Angeles. She also works as a Mediterranean Tapas Chef in an open kitchen, at BarComida in Redondo Beach, California, where she is known to serve menu items inspired by her soccer passion.
 

1. What is Melting Pot Tours? What tours do you offer?

 
Melting Pot Food Tours, the original company of its kind in Los Angeles, offers walking-tasting tours in select neighborhoods. We offer locals and tourists alike, the unique opportunity to explore our great city through its fantastically diverse and incredibly delicious food.

• Our first tour, running for 6 years now, is the Original Farmers Market Food and History Tour, where we dine around one of LA’s most revered and historic landmarks of the last 80 years.
• Our Old Pasadena Tasting Tour enjoys fabulous cuisine in the original business district of LA’s first suburb, which is also home to the world-renowned Rose Bowl and Tournament of Roses Parade.
• Our East LA Latin Flavors Tour uses our Metro Gold Line trains to travel between tasting stops, where we feature the most celebrated Mexican and Central American foods in our own Latin quarter.
• We also have a fantastic tour of Thai Town, hosted by celebrity Chef Jet Tila, whose father founded the neighborhood. Los Angeles is officially honored by Thailand as their “77th province”.

 

2. How did Melting Pot Tours come to be?

 
My sister Lisa birthed the idea in spring 2007, while I was enjoying an extended holiday in Europe. The first day I was home she told me all about it and invited me to sign up as her partner. Although I’d had very little sleep at that hour, I said yes, and the rest is history!
 
Lisa is brilliant and I always say Melting Pot Tours is so successful because “We have Lisa.” She is the true brains behind the operation, and I am the heart, out in front. Our skills are very complimentary, and we genuinely like and love each other, and working together.
 

3. What cuisines is Los Angeles known for?

 
We are blessed that so many immigrants came here, just as our own ancestors did from Italy, and brought their food with them! It is entirely possible in some parts of LA, to walk less than one mile, and find 20 or so different ethnic eateries spanning that distance.
 
So we’re quite famous for our multi-ethnic cuisine – and authentic cuisine, I hasten to add – that not only landed here from six continents (I haven’t found any Antarctic cuisine, yet), it is prepared and served by the multi-generations of master cooks who proudly brought it from their homelands, to share with Los Angeles.
 
We also have a strong, exciting culture of farm-to-table cuisine, made popular by all-star chefs like Nancy Silverton, Suzanne Goin, Ludo Lefebvre, and Ari Taymor. Some of our highest-profile restaurants have opened “little sister” and outpost-style restaurants in the last few years, making “5-star”-style dining affordable for everyone.
 

4. What would surprise people most about the food scene in Los Angeles?

 
Probably how well-priced its amazing food is! And how spectacular the grocery shopping is! These are hallmarks that we are so proud to share on our tours, and we’ve been privileged to be consulted as “experts” by international publications for this type of information.
 
Part of our mission is to play a positive role in LA earning its rightful place on the map, as a world-class culinary destination. We take that role very seriously, and joyfully, on each and every tour.
 

RELATED: What is a food tour?

 

5. You are also a chef. How does leading food tours compare to working in the kitchen?

 

At the restaurant, called BarComida at Chez Melange, I only do the main prep of my Mediterranean tapas and small plates in the back kitchen. For the entire evening, four nights a week, I cook at the Bar in a very small “open” kitchen. Understandably, my experience as a chef out in front, is actually very similar to hosting a tour because I have to be “on” at all times!
 
This feels like the blessing I’m cursed with on occasion, like those under-slept times I mentioned earlier. But in truth, I really do love getting to know who I’m cooking for, the same way I get to know my tour guests. I’m able to share how passionate I am about my recipes, menus, ingredients, and express a huge part of who I am through my cooking. I adore when my tour guests are able to come to the restaurant, and when my restaurant customers are able to enjoy one or more of our tours.
 
Both “jobs” make me feel like I’m doing something(s) very important in life. It is my deepest desire to have my work be all about bringing people to the table, because I believe that peace begins there. Earning a living while perhaps making such a delicious contribution toward peace in our world, makes me love where I’m at in life, that there’s no one else I’d rather be. I love walking in my own shoes.