Feeding The Birds Podcast

Brent Celek and Rick Lovato played together on the Eagles Super Bowl Championship Team in 2017. You can only guess they exchanged stories from their days in the restaurant business. Rick was working at his family's sub and pizza shop in Lincroft, New Jersey when he got the call from the Birds and you know the rest of the story. Rick can also draw some comparisons to working in a kitchen to life on the gridiron.  Brent Celek had a passion for food and design and decided to open a restaurant in Philly. Trying to balance football and the food business was a challenge he wasn't prepared for so Celek closed his restaurant, but he kept his entrepreneurial spirit and his love for Ina Garten! We've all gotten used to take away, so is there really any point in dining in? Ross Tucker and Colleen Wolfe have some thoughts and boy, do they share them.See omnystudio.com/listener for privacy information.

Eagles legend Brian Mitchell grew up in Louisiana with its rich food history of cajun and creole cooking. Add to that, Brian's father was a chef, so Brian knows what he likes. And Brian likes SPICE! He has packages with his favorite southern spice shipped to DC where he works as a football analyst, commentator and radio co-host.  Brian also has written a children's book titled, A Champion's Heart, it is full of love, football and life lessons for people of all ages.  And on the debate stage - it starts to heat up as Ross Tucker and Colleen Wolfe try to decide how hot is too hot? Brian's Book - A Champion's HeartSee omnystudio.com/listener for privacy information.

For a lot of Eagles fans, football means family. Watching the games together, passing your love of a team to your kids and creating your very own game day traditions. The Eagles' family is a big one - we've all heard a “GO BIRDS” if we're outside of the city proudly wearing our Eagles Green. To that end Derrick is adding an ‘f' to his list this week - it's still  food, football and fun but he's coming in with family in this episode. Derrick interviews three guests who embody all of the above. Tommi Vincent is an entrepreneur, mother, and grandmother. She's a podcaster, a chef and co-founder and COO of Vincent Country, “ which pays homage to the accomplishments and the strength of the Black family unit and is considered as its own country.” Tommi is also the wife of Eagle's legend Troy Vincent. Tommi shares stories of the importance of food in her family and why sitting down for a meal all together is one of the highlights of her day. Brandon and Carlyne Graham are raising two kids with a simple food rule: “you at least have to try it.”  Then and only then can you decide you don't like it. While Brandon was recovering at home he told Derrick about Carlyne's specialties, who does most of the cooking and how his newer diet changed the way the family eats. Or and Carlyne dishes on what Brandon cooked for her when they were dating, but doesn't cook anymore. Colleen Wolfe and Ross Tucker gather around the family table with only one topic to discuss - which holiday has the best food. More from Brandon and Carlyne Graham More from Tommi Vincent and Vincent CountrySee omnystudio.com/listener for privacy information.

In 1999, when the first bottle of his Jean Louis Vermeil Cabernet was produced, Coach Dick Vermeil was hooked. Like all of his endeavors, whether it was football, broadcasting or wine - the Vermeil-ism of surrounding yourself with capable people and you will be a success still rings true. Coach Vermeil is the number one salesman, a fact he is proud of.  Today, Vermeil wines offers 11 different wines in Napa Valley, not far from where he grew up. Terry Hoage is one of the few safeties in the NFL to have scored a touchdown - his only one. What's rarer still, he scored while he was playing with the Eagles - at the height of Buddy Ball. After dabbling with several post retirement careers, Terry and his wife, Jennifer, moved their family to Paso Robles, on the central California coast. It was on the piece of property where they started TH Estate where they produce Rhone-style wines. Terry tells Derrick he is having fun and every wine name has a double meaning - one from Terry's football career and one from his wine-making life!  Colleen Wolfe and Ross Tucker have it out as they go they try to decide which is the better beverage: beer or wine. To sample Coach Dick Vermeil's Wine  More from Terry Hoage at TH EstateSee omnystudio.com/listener for privacy information.

Derrick Gunn is passionate about grilling, so it was a perfect fit when former Eagles cornerback, Mark McMillian, agreed to join him for an interview. Mark 'Mighty Mouse' McMillian played for the Eagles from 1992 to 1995, and has had a passion for grilling since he burned his first hamburger when he was in college playing for Alabama. He's come on by leaps and bounds since then - he has a line of sauces, rubs and seasonings so everyone can be ‘Grillin with McMillian' at home! Because as Mark says, “everyone loves food and it is a good way to everyone's soul.”  Colleen Wolfe and Ross Tucker are here to convince Blake Wexler which city has the best bbq - it gets sort of heated! More from Mark at Grillin with McMillian See omnystudio.com/listener for privacy information.

It's time for Feeding the Birds presented by Pepsi! This season we're welcoming Derrick Gunn as host. He's really the perfect choice, because his interests align with the mission of Feeding the Birds - we want to bring you stories of food, football and fun and Derrick does just that! Derrick has invited Coach Dick Vermeil, Brandon Graham, Rick Lovato, Mark McMillian, Tommi Vincent and many more to share their favorite food stories with him. And because this isn't only a food podcast he's peppered in some football too! Plus, Derrick has a dash of help from comedian and co-host Blake Wexler. Each week, Blake is joined by passionate food and football fans, Colleen Wolfe and Ross Tucker who wanted in on the action. They pop  each week to debate the pressing questions of our day - mild, medium or hot? Dine in or take out? Wine or beer.? Pull up a chair, grab a cold beverage and enjoy! See omnystudio.com/listener for privacy information.

Coming May 24: Season 2 of Return Game: Birds, 'Boys, and Bad Blood, presented by NovaCare Rehabilitation, hosted by Rob Ellis and Derrick Gunn. This nine-episode season will take you on a deep dive into the decades-long rivalry between the Philadelphia Eagles and the Dallas Cowboys. It's a rivalry that started when the Eagles were World Champions, and it has spanned decades with no signs of letting up. Sure, you've seen the games, but there's more – so much more – to both sides of the story. You'll hear firsthand from the Eagles legends who lived them. Whether you're an Eagles fan or not, learn why this is one of the fiercest rivalries in sports. Subscribe now, so you don't miss any of the excitement!

Welcome to season 4 of Feeding the Birds. During these COVID times the world looks a little different. But we have found a way to bring you a spicy season of the podcast where football and food collide. Before the virus made socializing safely a nearly impossible feat, the NovaCare Complex Cafeteria was a happy and delicious place. Players, coaches and staff mingled, caught up and feasted on the best food in the NFL. First Chef, Tim Lopez, will be serving up stories from his 13 years of cooking for the best team in the league. You’ll hear the origin of player favorite foods and traditions such as 'Crispy Boy' pancakes and 'Breakfast fried rice', our popular player 'Spotlight' meals and 'Patio dinners' - where we cook on a sizzling 8 foot grill mere feet away from the 50 yard line of the practice field. Chef Tim’s memory is amazing and he knows food, so it is the perfect combination for a tasty season. Check it out!

Breakfast for some is arguably the most important meal of the day. In the NovaCare Complex Cafeteria the breakfast spread can leave those who are not accustomed to it - speechless. If you are visiting you may run into Harold Carmichael who loves to come in for some slow-cooked grits and eggs. After other players saw what Harold was eating, they gave those creamy grits a try, perhaps this breakfast staple is a key to the Hall of Fame. Brandon Graham loves a breakfast steak, but that’s too heavy for Coach Josh Hingst. He gravitates towards a less beefy start to his day. But what’s his go to meal? Get ready to hear about crispy boys and Dave Spadaro’s favorite breakfast. And if grits and steak aren’t for you, Chef Tim shares what else might tempt you for a sweet start to your day. Check it out!

What happens when you have a Philadelphia Eagle plan the lunch menu? Amazing things! The Player Spotlight Meal showcases the foods and food culture of the team. The meals open a small window into who these men are when they are not suited up on the field. These Wednesday lunches are a highlight meal of the week. What do Sun Tzu and Chef Tim Lopez have in common? They are both all about getting into the mindset of your opponent. Chef Tim does this through serving up popular dishes from the cities where the Eagles are playing that week. If you eat Cinicinatti’s skyline chile, the week you play the Bengals, chances are you are going to beat them! And when your body is a temple and you need it to perform at the NFL level - do you ever get a cheat day when it comes to your diet? Check it out!

Cooking for the best team in the NFL really stretches a kitchen team’s culinary creativity. Keep in mind that each meal needs to provide the right balance of nutrients and fuel. It is the top priority of the NovaCare Complex kitchen’s team to help players achieve their diet goals, but as professional chefs, it’s in their DNA to pile on the flavor and push culinary limits. When you cook three meals a day, seven days a week, for the same people, you want to carve out something out of the routine. Wednesday and Thursday night dinners are the chance to give the players and coaches some Michelin star treatment. Now, we aren’t talking white linens and polished cutlery, but we are talking high-end ingredients prepared in unexpected ways. Patio Dinners are a Wednesday night staple at the NovaCare Complex Cafeteria. Delicious meats and seafoods grilled to perfection rain or shine. Can you guess how many grilled oysters the team can eat over the course of one of these meals and which player is the biggest fan? On Thursdays, who can resist a themed dinner - certainly not the Eagles. The team travels to Brazilan steakhouses and New England beachside crab boils without leaving Pattison Avenue. And if you are looking for a decadent side dish to whip up, look no further than ‘crack potatoes’, so you can eat like an Eagle tonight! Check it out!

Pizza! We could probably just stop the description of this episode right here, but, of course, there is an Eagles’ spin on this team favorite. Tucked in the corner of the kitchen is a gas-powered pizza oven. It can handle five to six pies at a time. The toppings run the gamut from your traditional items, pepperoni and sausage to more gourmet, black truffle and runny egg. That’s the go-to combo of Jeffrey Lurie. This pizza oven has quite the origin story. It even involves a member of the kitchen team being sent on a grand pizza field trip to learn his pie-making technique from a master all the way in… Brooklyn. It was so popular that the nutrition team had to step in and slow the team’s pizza intake. It was a sad day at the NovaCare Complex Cafeteria, but pizza ovens can be used for cooking all sorts of tasty dishes. Check it out!

It’s game day in Philadelphia. While you might be preparing your tailgating menu, dreaming of your loaded nachos or out buying your secret spice for your game day wings, at the NovaCare Complex Cafeteria preparations are underway cooking the food that will lead to victory. Game day meals are the one day during the week that a player’s diet is highly regulated. The menus are designed and overseen by the kitchen nutrition team. There is still the variety and flavor players expect, but certain tweaks are made to give each player what they need to get through the game. Sadly, there is no pre-game gorging on local specialties when the team is on the road. Members of the nutrition team travel with the Birds to ensure the same dietary requirements are met wherever guys are. In fact, being able to provide the controlled menu is a requirement for any hotel. The pressure! Have mayonnaise, will travel. That was the motto of the food staff who accompanied the team to London in 2018 to play the Jacksonville Jaguars. The comforts of home were shipped ahead of time, so on game day at Wembley Stadium, there were a few familiar (jar) faces. If you are an athlete on any level, this episode will give you some ideas of how you can eat to win, even if it’s a victory of getting off the sofa! Check it out!

Some at the NovaCare Complex might argue that the sandwich is the true winner of the lunchtime rush. It’s hyper-customizable and you can run out the door with it. Of course, this being the Eagles, it’s not just a ham on wheat, oh no, it’s whatever your stomach desires. And the sandwiches all come with nicknames - there’s the Wolfpack and the J-Matt. Each player and staff member have a special spin on a sandwich and the kitchen team is there to accommodate the request. If Dave Spadaro wants his ham and cheese warm, but his bun untoasted - it can be done. If a player wants a burger piled with fries and cheese on his cheat day - order up - with no judgements! Plus, Chef Tim was tasked with creating a sandwich to represent a few Eagles players, so if you are wondering, what a sandwich version of Carson Wentz might be, listen to this to get your answer!

A parking lot in South Philly is not really the place one expects to find top notch barbecue, but the chefs at the NovaCare Complex have been turning out smoked delights since 2007. But everything changed for the kitchen team when they went from a single barreled smoker to a double-barreled beauty. It opened up a world of smoky possibilities. From meat, fish, vegetables and even cheese, there was nothing that wasn’t smoked. You could say an addiction to the smoker was developed. It elevated the everyday and provided an opportunity for the kitchen staff to learn something new. From curing meats to making brisket, the possibilities really did seem endless. Coaches and players were fascinated by what came out of the two barrels. We have cooked mac and cheese on it, brussel sprouts and a spicy, sweet, smokey cornbread. It’s almost like the kitchen had a new chef on the team… almost. Check it out!

Welcome to the final episode of the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez had some time on his hands. So he has been answering cooking-at-home questions from your favorite Eagles players, coaches and other familiar voices, while providing us all with a dash or two of cooking inspiration. The Fourth of July is approaching faster than a Roman Candle and Chef Tim says you have to “plan out your cook out”. If you are at a loss for what to prepare, this final episode is packed with ideas that would make any forefather or mother excited for a seat at the table. Chef Tim shares traditional favorites along with some salads that will keep you and your socially-distanced guests feeling fat and happy until the last firework fizzles. If you haven’t subscribed to Feeding the Birds yet, now is the time to do it. We’ll be back with our next season soon and we don’t want you to miss a minute of what we have in store! Go Birds!

Welcome to the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez has some time on his hands. So he’s answering cooking-at-home questions from your favorite Eagles players, coaches and other familiar voices, while providing us all with a dash or two of cooking inspiration. The official start of summer is just over one week away. It’s June 21 for those of you keeping track, but Chef Tim knows that you have already been firing up the grill and he has a little grilling guide for you. Chef Tim answers a question from a listener about the best vegetables to cook over coals. He has an easy marinade for your broccolini and portobellos, or any vedge and it’s just like he makes at NovaCare for the team. Matt Groark of Groark Boy's BBQ is back on the podcast with some tips for grilling steak and getting your coal to the perfect cooking temperature. If you have a question, leave us a review and ask Chef Tim whatever cooking query is on your mind - he’d love to hear from you!

Welcome to the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez has some time on his hands. So he’s answering cooking-at-home questions from your favorite Eagles players, coaches and other familiar voices, while providing us all with a dash or two of cooking inspiration. JJ Arecega-Whiteside uses seafood to refuel after a tough practice. Eagles number 19 has a penchant for Cajun cooking, but when he can’t find enough rice in the supermarket he turns to Chef Tim for some tips on alternative carbs he can use to make his favorite Cajun Shrimp and Rice. And Eagles long snapper Rick Lovato has grilled up a bit too much salmon. Fish can be a bit tricky to reheat. It can dry out and become tough. No one wants salmon jerky. Well, Chef Tim has a few ideas for Rick to help keep his seafood moist and delicious. And a listener left a five star review with a question about freezing extra herbs. Chef Tim has some thoughts on how to help your flavorful leaves last. If you have a question, leave us a review and ask Chef Tim whatever cooking query is on your mind - he’d love to hear from you!

Welcome to the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez has some time on his hands. So he’s answering cooking-at-home questions from your favorite Eagles players, coaches and other familiar voices, while providing us all with a dash or two of cooking inspiration. JJ Arecega-Whiteside uses seafood to refuel after a tough practice. Eagles number 19 has a penchant for Cajun cooking, but when he can’t find enough rice in the supermarket he turns to Chef Tim for some tips on alternative carbs he can use to make his favorite Cajun Shrimp and Rice. And Eagles long snapper Rick Lovato has grilled up a bit too much salmon. Fish can be a bit tricky to reheat. It can dry out and become tough. No one wants salmon jerky. Well, Chef Tim has a few ideas for Rick to help keep his seafood moist and delicious. And a listener left a five star review with a question about freezing extra herbs. Chef Tim has some thoughts on how to help your flavorful leaves last. If you have a question, leave us a review and ask Chef Tim whatever cooking query is on your mind - he’d love to hear from you!

Return Game runs it back like never before. This Official Eagles Podcast takes you deep inside the most iconic moments in Philadelphia Eagles history, bringing you first-hand accounts of unbelievable games, unforgettable plays, unrelenting rivalries, and undeniable characters. Each season of Return Game features a never-heard-before take on a different time, team, personality, or moment in Eagles lore. Buckle up— this is team history straight from the people who lived it. Subscribe now!

Return Game runs it back like never before. This Official Eagles Podcast takes you deep inside the most iconic moments in Philadelphia Eagles history, bringing you first-hand accounts of unbelievable games, unforgettable plays, unrelenting rivalries, and undeniable characters. Each season of Return Game features a never-heard-before take on a different time, team, personality, or moment in Eagles lore. Buckle up— this is team history straight from the people who lived it. Subscribe now!

Welcome to the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez has some time on his hands. So he’s answering cooking-at-home questions from your favorite Eagles players, coaches and other familiar voices, while providing us all with a dash or two of cooking inspiration. Today, it’s all about breakfast. Coach Jeff Stoutland loves an omelette, but he is struggling to create this perfect eggy delight at home. Chef Tim has some thoughts on what makes fillings and eggs. It's an easy-cheesy recipe to replicate at home. Since 2001, Friday breakfast fried rice has been a tradition at the NovaCare Complex. And Eagles Insider, Dave Spadaro, is a man of tradition. He is missing his weekly rice and thinks it’s time to make this recipe at home. So to help, Chef Tim serves a perfect do-it-yourself version that even a non-traditionalist would love. Check it out!

Welcome to the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez has some time on his hands. So he’s answering cooking-at-home questions from your favorite Eagles players, coaches and other familiar voices, while providing us all with a dash or two of cooking inspiration. Today, it’s all about breakfast. Coach Jeff Stoutland loves an omelette, but he is struggling to create this perfect eggy delight at home. Chef Tim has some thoughts on what makes fillings and eggs. It's an easy-cheesy recipe to replicate at home. Since 2001, Friday breakfast fried rice has been a tradition at the NovaCare Complex. And Eagles Insider, Dave Spadaro, is a man of tradition. He is missing his weekly rice and thinks it’s time to make this recipe at home. So to help, Chef Tim serves a perfect do-it-yourself version that even a non-traditionalist would love. Check it out!

XWelcome to the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez has some time on his hands. So he’s answering cooking-at-home questions from your favorite Eagles players, coaches and other familiar voices while providing us all with a dash or two of cooking inspiration. Today, Ross Tucker, Eagles preseason analyst, is missing some of his press box favorites - especially pulled barbeque chicken. Chef Tim takes you through the steps of a try-at-home recipe that can be incorporated into sandwiches, salads, wraps - or Ross’ go-to - a sandwich constructed with a pretzel roll. Fran Duffy has his hands full - literally! Working from home for him means preparing lunch while looking after his 10-month old. Chef Tim suggests a chicken BLT, but then evelates it. The beauty of the sandwich - the combinations are endless. Plus, they are portable so they are a multi-tasking father’s best friend. Check it out!

XWelcome to the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez has some time on his hands. So he’s answering cooking-at-home questions from your favorite Eagles players, coaches and other familiar voices while providing us all with a dash or two of cooking inspiration. Today, Ross Tucker, Eagles preseason analyst, is missing some of his press box favorites - especially pulled barbeque chicken. Chef Tim takes you through the steps of a try-at-home recipe that can be incorporated into sandwiches, salads, wraps - or Ross’ go-to - a sandwich constructed with a pretzel roll. Fran Duffy has his hands full - literally! Working from home for him means preparing lunch while looking after his 10-month old. Chef Tim suggests a chicken BLT, but then evelates it. The beauty of the sandwich - the combinations are endless. Plus, they are portable so they are a multi-tasking father’s best friend. Check it out!

Welcome to the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez has some time on his hands. So he’s answering cooking-at-home questions from your favorite Eagles players and coaches while providing us all with a dash or two of cooking inspiration. First up, Nate Sudfeld is looking for lean protein options to throw on the grill and Chef Tim delivers with some solid and affordable options - how does a flank steak sound? And whether it's a healthy carb or a pile of greens, Chef Tim has some tasty side suggestions to help Nate and you round out your meal.

Welcome to the pre-season of Feeding the Birds presented by Amoroso’s. With the NovaCare complex closed, Chef Tim Lopez has some time on his hands. So he’s answering cooking-at-home questions from your favorite Eagles players and coaches while providing us all with a dash or two of cooking inspiration. First up, Nate Sudfeld is looking for lean protein options to throw on the grill and Chef Tim delivers with some solid and affordable options - how does a flank steak sound? And whether it's a healthy carb or a pile of greens, Chef Tim has some tasty side suggestions to help Nate and you round out your meal.

It's Thanksgiving at the Eagles Novacare Complex, and we sat down with the Eagles food service director Eric Montijo and executive chef James Sirles to talk turkey. We also were joined by Jesse Amoroso the Vice President at Amoroso's Baking Company to hear about his Thanksgiving tailgate and all the styles of bread that best suit the perfect Thanksgiving meal. Check it out!

It's Thanksgiving at the Eagles Novacare Complex, and we sat down with the Eagles food service director Eric Montijo and executive chef James Sirles to talk turkey. We also were joined by Jesse Amoroso the Vice President at Amoroso's Baking Company to hear about his Thanksgiving tailgate and all the styles of bread that best suit the perfect Thanksgiving meal. Check it out!

In this bonus episode Chef Tim stops by Lincoln Financial Field pre-game to tailgate with Matthew Groark of Groark Boys' BBQ! Tim and Matthew take a dive into some of Groark Boys' famous BBQ offerings and the importance of supporting the men and women in our military. Check it out!

In this bonus episode Chef Tim stops by Lincoln Financial Field pre-game to tailgate with Matthew Groark of Groark Boys' BBQ! Tim and Matthew take a dive into some of Groark Boys' famous BBQ offerings and the importance of supporting the men and women in our military. Check it out!

Join Eagles Insider Dave Spadaro and Fran Duffy for a special update on the future of official Eagles Entertainment Podcasts

Join Eagles Insider Dave Spadaro and Fran Duffy for a special update on the future of official Eagles Entertainment Podcasts

Our season finale is jam packed with three great guests! Eagles Offensive Tackle, Lane Johnson, joined us to talk about his new diet, and also shared some first-hand knowledge on swamp delicacies. Then USWNT star Carli Lloyd shares her favorite local pizza spot with Chef Tim. Finally, Chef Tim ends this season at Barclay Prime with Executive Chef Mark Twersky, creator of the “Most Expensive Cheesesteak in America” featuring Wagyu Beef and Foie Gras. The chefs hosted special guest Jim Pappas, of Philly Cheesesteak Adventure, whose quest to find the best cheesesteak has led him to try over 275 different cheesesteaks. Check it out!

Our season finale is jam packed with three great guests! Eagles Offensive Tackle, Lane Johnson, joined us to talk about his new diet, and also shared some first-hand knowledge on swamp delicacies. Then USWNT star Carli Lloyd shares her favorite local pizza spot with Chef Tim. Finally, Chef Tim ends this season at Barclay Prime with Executive Chef Mark Twersky, creator of the “Most Expensive Cheesesteak in America” featuring Wagyu Beef and Foie Gras. The chefs hosted special guest Jim Pappas, of Philly Cheesesteak Adventure, whose quest to find the best cheesesteak has led him to try over 275 different cheesesteaks. Check it out!

Episode 7 takes us back to Reading Terminal Market to talk with the Head Butcher Sam Riehl at Halteman Family Meats, and Head Chef Stephen Safern of Hershel's East Side Deli. We also caught up with the Host of the Ross Tucker Football Podcast, Ross Tucker himself! Ross gives us the inside scoop on which NFL teams have the best press box food, and creates a signature Ross Tucker sandwich for our Amoroso's Sandwich Spot. Check it out!

Episode 7 takes us back to Reading Terminal Market to talk with the Head Butcher Sam Riehl at Halteman Family Meats, and Head Chef Stephen Safern of Hershel's East Side Deli. We also caught up with the Host of the Ross Tucker Football Podcast, Ross Tucker himself! Ross gives us the inside scoop on which NFL teams have the best press box food, and creates a signature Ross Tucker sandwich for our Amoroso's Sandwich Spot. Check it out!

In Episode 6 Chef Tim talks with two staples of Reading Terminal Market, DiNic's Roast Pork and Kamal's Middle Eastern Cuisine. We also sat down with Eagles Linebacker Nigel Bradham to talk Gulf Coast seafood and constructing a signature sandwhich. Check it out!

In Episode 6 Chef Tim talks with two staples of Reading Terminal Market, DiNic's Roast Pork and Kamal's Middle Eastern Cuisine. We also sat down with Eagles Linebacker Nigel Bradham to talk Gulf Coast seafood and constructing a signature sandwhich. Check it out!

Episode 5 gives us an in depth look into Brandon Brooks' signature meal, "The Brooksie", featuring guest host Dave Spadaro, the Eagles Insider himself! Chef Tim sat down with the Executive Chef of Philadelphias own Ocean Prime–Chef Steve Ackner. While Ocean Prime is known for it's seafood, Chef Tim and Chef Ackner discuss their mutual love of barbecue, and the difficulties of creating quality bread. Check it out!

Episode 5 gives us an in depth look into Brandon Brooks' signature meal, "The Brooksie", featuring guest host Dave Spadaro, the Eagles Insider himself! Chef Tim sat down with the Executive Chef of Philadelphias own Ocean Prime–Chef Steve Ackner. While Ocean Prime is known for it's seafood, Chef Tim and Chef Ackner discuss their mutual love of barbecue, and the difficulties of creating quality bread. Check it out!

In Episode 4 we go to our last Beats and Eats interview with Celebrity Chef and host of Bizarre Foods Andrew Zimmern, as well as Philadelphia's own Top Chef Kevin Sbraga! We also caught up with Eagles Rookie Tackle Ryan Bates after his victory at the Rookie Chopped event, and talked about the winning dish as well as some of his favorite guilty pleasure foods. Check it out!

In Episode 4 we go to our last Beats and Eats interview with Celebrity Chef and host of Bizarre Foods Andrew Zimmern, as well as Philadelphia's own Top Chef Kevin Sbraga! We also caught up with Eagles Rookie Tackle Ryan Bates after his victory at the Rookie Chopped event, and talked about the winning dish as well as some of his favorite guilty pleasure foods. Check it out!

Episode 3 takes us back to Beats and Eats in an interview with the Cake Boss himself, Buddy Valastro. We talk Italian Food and earning the respect of your kitchen staff. We also caught up with Eagles veteran Defensive End Brandon Graham, about his signature breakfast including how to perfectly cook bacon. Check it out!

Episode 3 takes us back to Beats and Eats in an interview with the Cake Boss himself, Buddy Valastro. We talk Italian Food and earning the respect of your kitchen staff. We also caught up with Eagles veteran Defensive End Brandon Graham, about his signature breakfast including how to perfectly cook bacon. Check it out!