The Bite Goes On - Radio Misfits

Sondra + Brian Welcome to The Bite Goes On wrap-up show and get ready for a long one. Before we go on a hiatus of an unyet determined amount of time, Brian and I wanted to revisit and share some of the episodes and the highlights of the past two years. Though we don't get to talk about every single one (lucky for you), it was joyful to go back and reminisce about the incredible guests that we have met during this time. We have learned so much and have gratefully had the chance to listen to many passionate, inspiring stories from these guests. This past year, Covid has added another dimension to the show and that was sometimes just a check in or a deep dive into the perseverance and strategies of guests moving forward to get to the other side of the pandemic. As we arrive in 2021 we anticipate life changing in so many different areas and as we watch the world mend itself, we have decided to take a break. One thing we know for sure, the conversations are endless. Food is central to all of our lives one way or another and that will never change. The Bite Goes On has been a passion project for both Brian and I and we appreciate all of our listeners so much. Feel free to drop us a line and let us know if we should keep going and if so what were your favorite episodes.[EP115] Also: listen to Brian's other podcast The WineMakers at https://radiomisfits.com/podcasts/thewinemakers/ and follow him on Instagram at @winemakerspod and @sonomawinelover and follow Sondra's personal Instagram @figchronicles.

It's not often that you get to have a conversation with someone who has a Masters in Gastronomy with a focus on aphrodisiacs. Amy Reiley is exactly that. I first met Amy years ago when her first book, fork me, spoon me was released. As a book about aphrodisiac foods, she of course had a chapter on figs that we were happy to contribute our fig scone recipe to - that she lovingly renamed "morning after fig scones with fresh cream". Catching up over ten years later in the midst of covid it's not as easy to be thinking about all of the foods that seduce you. Even so, her blog turned website, Eat Something Sexy has been going on for years. It is full of recipes, anecdotes and a full on dictionary of aphrodisiac foods which we all need to know where to find. Her other books include, Eat Cake Naked and Romancing the Stove. Her latest endeavor, something she is particularly proud of and rightly so, is her work with Rock & Wrap It. This is a non profit that calls itself an anti-poverty think tank and most importantly is finding potential donors that have renewable assets to share, especially food. In their 20th year, they have continued to recover food from TV and FIlm production sets. They work with the big corporations including Sony, Disney, Netflix, ABC ... to recover prepared but not served excess food from entertainment catering companies and forward it on to people in need. They are also working with legislators pushing education and the Bill Emerson Samaritan Act keeping donors safe from liability. Their food initiatives go much further than just the entertainment sector and have moved into hospitals, schools, sports and more.  [EP114] https://eatsomethingsexy.com https://www.rockandwrapitup.org/.fusion-body .fusion-builder-column-0{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-0 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-0{width:100% !important;}.fusion-builder-column-0 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-0{width:100% !important;}.fusion-builder-column-0 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-1 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-1{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

It is always curious how some of our guests end up in the culinary world when their academia was meant to take them elsewhere. This is how our conversation with Chef Jonathan Beard started and continued about his journey from being a successful restaurateur/chef in Sonoma County, to eventually trading it in for a more realistic schedule that would allow him to be around for his family with young kids. His first position took him to the Sonoma Juvenile Detention program teaching cooking and life skills to the girls living there and then to landing his 'dream' job as the Culinary Director/Instructor at the Sonoma Valley High School. Prior to opening his first restaurant, he worked for some reputable Bay area spots including Acme Bakery, Bay Wolf and Kermit Lynch. We reminisced about our own home economic classes in our earlier middle school years and compared to what it would be like today. With Covid, the high school has also made their pivot to online learning which couldn't be less practical than with trying to teach cooking. Jonathan continues to adapt with his students and is waiting until they can all be in his newly designed kitchens at the high school. [EP113].fusion-body .fusion-builder-column-2{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-2 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-2{width:100% !important;}.fusion-builder-column-2 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-2{width:100% !important;}.fusion-builder-column-2 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-3 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-3{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

Manon Servouse is the Marketing Director for Laura Chenel, Marin French Cheese, St Benoit Creamery and Rians. She is the right person for the job as her passion for her company's products is impressive not only in her personal praise, but in the depth of her knowledge. Originally from france she has always known that she wanted to be in marketing and she started with United Biscuits. Wanting to branch out to something with more flavor (pun intended) she started working for Rians the parent company of Laura Chenel. After 2 years working in the France offices, she was willingly transferred to California It was great catching up with Manon to hear about the start of the company with the actual Laura Chenel forty years ago. We talked about the love of goats and goat milk, their state of the art creamery in Sonoma - (the first leed gold certification in the USA), how they are dealing with covid and of course cheese!!! the girl & the fig has used the Laura Chenel Chevre in their signature salad since 1997 and appreciates the consistency of the product and the care that goes into making it. To learn more, visit the website at www.laurachenel.com @laurachenel on Instagram & Facebook

With New Years right around the corner, it is only appropriate to talk about caviar. Otto Szilagyi, caviar ambassador extraordinaire for Tsar Nicoulai has the details we need to know. Last year, I had the wonderful opportunity to taste a few of his products and this conversation definitely put some things in perspective. Most impressionable about Tsar Nicoulai is their approach to their vision which is to provide the cleanest and best caviar and seafood products while inspiring the continued growth of their farm's environmental and sustainable stewardship. Since their beginning in 1984 in California, they have been committed to environmental practices.Their innovative production practices are rooted in California ethos and keep them on the forefront of technological advances for sustainable farming. It was fascinating to talk about all things sturgeon with Otto. We dance about the topics of their practices, how they determine the grade, the history of caviar's luxurious beginnings and so much more. If you are listening today, you can purchase their products online. [EP111] https://www.tsarnicoulai.com/shop https://www.instagram.com/therealtsarnicoulai/

Amy Sherman is a Longtime award-winning blogger, and food writer that has written for just about every food publication worth reading and other puclications. she is very highly regarding in the food world and pretty much knows everyone. In addition to her blog; cooking with Amy, Her current chapter is as the Editor in Chief of the relatively new 'The Cheese Professor' and the very recently introduced 'The Alcohol Professor.' She learned to cook and bake from her parents and grew up eating eggs from her family's backyard chickens, salmon her father caught, and fruit and vegetables from her mother's organic garden. While just a teenager, Amy developed an even deeper appreciation for sharing stories about food while working in a gourmet retail shop. She learned about cheese during a year abroad, living and studying in Italy, and on trips to France, Greece, Spain, Switzerland, Sweden (ask her about coffee cheese!), as well as Wisconsin and Northern California. She has been a speaker at many professional culinary, writing and blogging conferences, is a past board member of the San Francisco Professional Food Society and is currently on the board of Bay Area Travel Writers. [EP110] http://cookingwithamy.blogspot.com/ https://www.cheeseprofessor.com/ https://www.alcoholprofessor.com/ @cookingwithamy.fusion-body .fusion-builder-column-4{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-4 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-4{width:100% !important;}.fusion-builder-column-4 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-4{width:100% !important;}.fusion-builder-column-4 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-5 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-5{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

Some of my best memories with Kyle have been sitting around the holiday table with our friends and eating a delicious meal that he has created most of. Well, even though I am not sitting around a table with friends, I am grateful that I can still savor in Chef Kyle's cooking. Since the pandemic, Kyle has been offering a meal for which he sources, prepares and personally delivers to your house. He also includes a pay it forward proposition in providing another family a meal at a discounted rate. This week's menu included a tasty chicken and chickpea tagine with cauliflower, saffron couscous, Moroccan spiced sweet potatoes and beetroot salad. I especially enjoyed our conversation, listening to his story about his childhood growing up around the family business, a livestock auction house and a strong sensibility for food, fresh ingredients. He started with culinary arts in high school, studied corporate finance in college and realized he missed cooking. He has moved up the ranks quickly and I am always in awe of his determination and skill at such a young age. From his new website; "Chef Kyle Kuklewski has over a decade of culinary experience with a portion of his career having worked in fine dining restaurants within top luxury brand hotels. Working under Michelin rated chefs, Chef Kyle honed his culinary skills while developing a strong attention to detail, an appreciation for using only the finest quality ingredients and a drive for creativity." Check out Chef Kyle's website at www.chef-kyle.com or on Instagram at @akylek

I don't think we have spoken about or even said the word seaweed in the two years we have recording The Bite Goes On. So we needed to talk to the ladies of Daybreak Seaweed Co and find out what seaweed is all about. I don't imagine there is anyone better than Catherine and Avery to learn from. Though they are a relatively young company, their passion is inspiring. Not only are they working with a food that is not quite mainstream but they are dealing with the laws of sustainability every step of the way. I was fascinated to hear about the different varieties, the waters it grows in, farmed and wild, and all of the healthy aspects found in seaweed. I was so curious, that I actually placed an order and to their credit - their products are definitely elevating my cooking. [EP108] https://daybreakseaweed.com/ insta@ https://www.instagram.com/daybreakseaweed/

Chef Mina's culinary and business vision led to the founding of his company, MINA Group in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina's flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character. We caught up with him while he was in Las Vegas and had a great conversation with this very busy Chef. With a brand new restaurant in Sonoma, Wit & Wisdom, it was fun to finally meet him (even over zoom) and hear his story. I have always been so curious about how restaurants grow into a large company with more than a few properties, so he was the perfect guest to ask my growth questions. We talk about his company culture with his executive team and how the pandemic has given them a chance to rework and rethink some of their processes. [EP107] Wit & Wisdom - located 1325 Broadway At Leveroni & Napa Roads, Sonoma, CA https://www.witandwisdomsonoma.com/ https://www.michaelmina.net/ https://www.instagram.com/chefmichaelmina/.fusion-body .fusion-builder-column-6{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-6 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-6{width:100% !important;}.fusion-builder-column-6 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-6{width:100% !important;}.fusion-builder-column-6 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-7 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-7{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

Monica & Aaron Rocchino, veterans in the Bay Area food world for many years with stints at Chez Panisse, Olivetos and Paula Le Duc catering company as well as Monica's international event business. When they finally decided that working opposite schedules wasn't working, they decided they would create a business that would combine both their interests and expertise and most importantly an opportunity to work together. Finding that it was difficult to find the quality meat that they could get at the kitchens that they previously worked in - they found that a high quality butcher store with ethically raised and slaughtered animals would fill a much needed hole in the community. With a focus on offering products that come from 150 miles radius of the shop, The Local Butcher Shop found its footing with both selling wholesale to restaurants and retail to individuals. Since the opening of the shop they have only brought in whole animal carcasses and find a place for every part of the animal to be used. We asked questions regarding cuts of meat, ageing, grass fed and finished or ... This is definitely a shop I would go to on a regular basis and I can totally see why they are so popular. Since Covid the concentration of sales have shifted more to individual consumers than their wholesale clients. [EP106] 1600 Shattuck Ave. Ste 120, Berkeley, CA https://thelocalbutchershop.com/ https://www.instagram.com/thelocalbutchershop/.fusion-body .fusion-builder-column-8{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-8 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-8{width:100% !important;}.fusion-builder-column-8 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-8{width:100% !important;}.fusion-builder-column-8 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-9 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-9{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

This was truly an honor to be able to talk to the founders of Amy's Kitchen , a company born (1987) in our backyards and possibly the largest employer in Sonoma County. Both Brian and I are huge fans of the pioneers in the organic and vegetarian frozen foods market, and we stayed on our best behavior. Waving my Amy's vegetable lasagna box, as a symbol of my loyalty, we talked about everything from how they met, how they started, how they have grown to a $500 million company and what their daughter Amy thinks about the company being named after her. It was extremely interesting (but not surprising) to learn about their commitment to their company's culture and how they have had many offers to sell but are determined to keep the company private. Believing in business rituals, it was fun to hear how they have kept some of their practices exactly the same as they did when they started including continuing to taste every new item developed on the very same table that they started with. We jam packed this show with so much information and could have gone on for hours. Their story is truly fascinating. You can find them just about everywhere in the freezer section of your grocery store. Their newest part of the business, their drive thru can be found in Rohnert Park, Corte Madera and the SF Airport. [EP105] www.amys.com www.instagram.com/amyskitchen/ amysdrivethru.com/ www.instagram.com/amysdrivethru/.fusion-body .fusion-builder-column-10{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-10 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-10{width:100% !important;}.fusion-builder-column-10 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-10{width:100% !important;}.fusion-builder-column-10 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-11 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-11{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

It was great catching up with Sarah Weiner, Executive Director of the Good Food Foundation. She is a perfect example of someone that followed their passion for food and seems to have created her dream career sharing sustainable food and promoting artisan producers. "Sarah has worked side by side with the sustainable food movement's founders and visionaries across the globe. As the Director of Communication for the Slow Food International Office in Italy, she was immersed in the roots of the food movement before heading to California to become Alice Waters' “Girl Friday” (in Alice's words) for two years. Next she spearheaded the development of Slow Food Nation as its Content Director, produced the 20,000 person Organic Food Festival in Bristol, England for the Soil Association, developed the Art.Food.Hope fund-raising campaign on the eve of Barack Obama's Presidential Inauguration, and co-founded Seedling Projects.She is the founder of the Good Food Foundation and for over a decade she has grown the Foundation." We talked about some of the ways the Foundation needed to reformulate the judging of the Good Food Awards during the pandemic, what this year's festivities will look like and how quality, small batch food products continue to grow. Since the Good Food Awards began they have had over 6000 entries from across the country. The five key programs under the Good Food Foundation are spreading the word, one producer at a time, all with sustainability, connection, and concentration on reforming the American food culture. https://goodfoodfdn.org/ https://www.instagram.com/goodfoodfdn/

Emily Martin Events With a true love of food and wine and a commitment to pursuing mastery, Emily has a distinctive voice and palate that sets her apart. Since 2009, she has curated the Lifestyle blog, The JetSetting Fashionista, where she writes about restaurants and wineries in the Bay Area and around the world, and interviews some of the industry's most talented chefs and winemakers. Fueled by curiosity and a passion for learning, Emily's hunger to explore the ever-expanding food, wine, and hospitality industry never wanes and shares these passions through her social streams and her blog. In 2014 Emily decided to pursue her passion for food, wine, events and hospitality—pivoting from the corporate world to start Emily Martin Communications & Events. Sondra and Brian met Emily years ago at a wine event and Sondra recently did an Insta live with Emily. It was fun to catch up and hear what Emily has been doing prior and during Covid as well as her philosophy about marketing and how she works with her clients. We briefly talk about how social media is shifting and the importance of marketing her clients during Covid. [EP103] Follow Emily on @jsfashionista on instagram BLOG: https://www.jsfashionista.com/ Emily Martin Events: https://www.emily-e-martin.com/.fusion-body .fusion-builder-column-12{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-12 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-12{width:100% !important;}.fusion-builder-column-12 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-12{width:100% !important;}.fusion-builder-column-12 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-13 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-13{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

Taub Family Outpost opened in the midst of the pandemic - instead of a big sonoma splash opening party, they are doing it in a grassroots effort - one guest at a time. We can't wait to be able to drink & dine in one of the dining rooms and/or the hidden speakeasy. Taub Family is deep in the wine business, both as an importer as well as having their own label. As the company grew, they thought it would be advantageous to find a location where they can not only sell their imports but to share their love of wine country with guests from all over the world. They have wine, spirits, grab and go, full service dining, retail and a bar. Just recently they took over the space next door and are working on their patio to allow them to serve more patrons. Originally from Argentina, Martin moved from NYC with his wife to take the General Manager job at Taub Family and this conversation takes us on his journey. Through this conversation, we find out that Martin and Sondra share a mutual friend in the restaurant business and once again ponder on how small the world is. It was great to meet Martin over zoom and dive into his life in Sonoma. [EP102] Visit Martin at Taub Family Outpost where you can shop in the store for retail or outside dining and take-way. https://taubfamilyoutpost.com/ Corner of W. Napa St. & 1st St. W. Open 8am-8pm Tuesday - Sunday. https://www.instagram.com/sonomaoutpost/

The Restaurant Act + More On this episode Brian and Sondra talk about the state of economic affairs in the restaurant business during Covid. Sparked from Sondra's recent appearance as a witness on a Congressional hearing with the Ways and Means Committee regarding the need for continued assistance to the restaurant business before they all go out of business. [EP101]

We were lucky to get 3 of the 4 owners of Valley Bar & Bottle on our 100th episode! It takes a lot of guts to open a restaurant - even more so in the midst of a pandemic. The openings were always such an adrenaline rush for me, and have always been my favorite part - the newness, the feeling of accomplishment, the constant creative process and mostly seeing the dream realized. I can't imagine doing it during the stressful times we are having during the time of Covid-19. However, they did it and though I am still sheltered in place, I have been drooling over their instagram feeds and have been super excited for them through the friends who have been and loved it.This is a fun episode with conversation about the process and how they are doing things in Covid as well talking about their food and wine approach. I look forward to the day when I can be a guest!! [EP100] Visit them at www.valleybarandbottle.com OR if you are in Sonoma, head over to 487 1st Street West Instagram: https://www.instagram.com/valleybarandbottle Facebook https://www.facebook.com/valleybarandbottle   

Lydia's Food We had such a wonderful conversation with Lydia and loved hearing about her upbringing, her food and her philosophy. We caught up with her in Petaluma between trips to Hawaii where she is spending much of her time pruning trees and managing her Petaluma company via the internet and phone. Sounds ideal! Through her brands of food, festival and private catering, restaurants, and community work, Lydia became a forerunner in the Organic, Vegan, and Raw food industries. In continuing to fulfill her vision of creating community gathering space to share food, knowledge and creativity. Lydia opened the Sunflower Center, a restaurant and community center in Petaluma, California in December 2011. Included in her organic food products include her sprouted bars, cereals, crackers, herbs and spices and more. She ships her pantry items across the country and she definitely has some hard to find ingredients. Lydia is successfully living her dreams of offering conscious food as a powerful and personal medium for reconnecting people and the planet. [EP99] Visit Lydia's website at lydiasfoods.com to learn more about her business and/or to order. On Instagram at @lydiasfoods If you find yourself in Petaluma, visit her store for fresh food at 1390 N McDowell Blvd, Suite E in the Orchard Plaza.fusion-body .fusion-builder-column-14{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-14 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-14{width:100% !important;}.fusion-builder-column-14 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-14{width:100% !important;}.fusion-builder-column-14 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-15 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-15{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

It's all about donuts in this week's episode with Harvey Cohen, mastermind behind the cutest mini donuts you have ever seen and yes they are quite delicious. We talk about his process, his very unique machines, his recently reopened cafe and his new project just off the Sonoma Plaza. We spend some time talking about his corporate business as well as how things are going during the pandemic. [EP98] https://www.harveysdonuts.com on Instagram at @harveysdonuts

The Hatch About 6 years ago I was introduced to Maggie through a good friend. She was working on her business plan for a restaurant and was looking for advice. Fast forward, as a successful restaurateur, she could now give me some good advice!! Brian and I have both been to her restaurant in Paso Robles a few times and loved it and revisiting her website, I was drooling over the menu. It is always so wonderful to see a friend succeed in this very challenging business. It was great to catch up and revisit how her story started (she is one lucky lady -the stars were aligned) how things are going during Covid, how her protocols have changed, how it works to work with her husband and what she sees for the future. [EP97] Next time you are in Paso Robles visit the Hatch at 835 13th Street, visit the website at hatchpasorobles.com/ and on Instagram at @thehatchrotisserie

Brian and I were grateful to steal Tanya away from her very busy schedule. She was extremely generous with her time and we were able to go way back in Tanya's journey to becoming a Chef/Restaurateur. We briefly spoke about the Black Lives Matter movement and how it has affected her and how she feels about the attention that the movement is getting. We were jealous to hear about her first few guests on her own podcast and loved getting to know her more than we did. Tanya Holland is the Executive Chef and owner of Brown Sugar Kitchen, where the food reflects a unique interpretation of soul food influenced by Tanya's family history of entertaining, her formal training at La Varenne Ecole de Cuisine and her love of food from around the world. Tanya is also the author of Brown Sugar Kitchen Cookbook and New Soul Cooking and recently launched her own podcast called 'Tanya's Table'. [EP96] BrownSugarKitchen.com Tanya on Instagram Tanya's Podcast, Tanya's Table.fusion-body .fusion-builder-column-16{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-16 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-16{width:100% !important;}.fusion-builder-column-16 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-16{width:100% !important;}.fusion-builder-column-16 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-17 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-17{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

It was great catching up with Chef Bernard Guillas at the Marine Room in La Jolla. I had almost forgotten what a wonderful positive, uplifting person that he is and funny too. He brings us up to date about what is happening in San Diego, how he is managing things through the pandemic, the shifts that he has made during this time and his continual love for food and fresh ingredients. Chef Bernard Guillas joined La Jolla Beach and Tennis Club, Inc. as executive chef in June 1994. Right at home in La Jolla, Guillas' affinity for the coastal lifestyle reminded him of his home in Brittany. "When I lived in France, the smell of the sea and the lure of its bounty were constantly part of our table," Guillas recalls. "I'm inspired by the variety and quality of the local produce and seafood found throughout our region. I love to use my classical training and my love for Pan Pacific flavors in all our restaurants." Guillas is responsible for directing the resort's three restaurants and all catering operations for the La Jolla Beach & Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark Marine Room Restaurant. On Instagram @chefbernardguillas You can enjoy his food at www.ljbtc.com

They say three times is a charm and it certainly was when we finally pinned down chef Chris Cosentino for an up close and personal, laughter filled, fun episode. We try to figure out how Chris and Sondra met way back when. Our conversation drifts from subject to subject, beginning with his early start in the business to his rise in popularity. He opens up about his personal challenges as a boy and how he ended up a chef. His honesty is humbling and could be a motivator for those with learning disabilities and not sure about a career direction. We touch on the hardships of business during covid and how he is making things work, including his very entertaining cooking videos on instagram. This is a fascinating episode with Chris and between the laughter, distractions and some interesting stories that makes it worth listening to. Be warned - it is a long one. Find Chris at his restaurant at http://cockscombsf.com/ On instagram at https://www.instagram.com/cockscombsf/ and his personal instagram account - https://www.instagram.com/chefchriscosentino/

It was great to catch up with Culinary Institute of America alumni turned Professor Dustin Rogge. Dustin worked for the girl & the fig over 15 years ago just a few years after he graduated from the CIA. He started at the Sonoma restaurant and was the opening General Manager of the girl & the fig in Petaluma. Though the restaurant was short lived Dustin was an amazing asset to the team. We were sad when he left the country for the big city to work at Farallon restaurant for a few years before he helped open the Waterbar Restaurant. Dustin will be known by many as simply one of the best in the restaurant business. After many years transitioning from a working manager to a Professor was a welcome adjustment. He was determined to take his passion for pleasing guests to instill the knowledge and ability for his students to carry on his expertise in hospitality. We learn about the adjustments of teaching during Covid, listen to a few stories of the past, his love for the outdoors and just have a wonderful conversation. [EP93]

It was long overdue to catch up with Ari Weisswasser, Chef and co-owner of the Glen Ellen Star with his wife Erinn Benziger in Glen Ellen. As Sondra's restaurant neighbor in Glen Ellen, we started the conversation about how Ari proceeded during the lockdown and how after a quick peek on email en route to Paris, the family vacation took a u-turn to come back to see what the situation was all about. Returning to Glen Ellen, Ari and a minimal team began serving it up for both lunch and dinner. He has been grateful and pleasantly pleased with the support from the neighborhood, his regulars and his ability to roll into another disaster focusing on the task at hand. We didn't go back into Ari's culinary training which has included some stints with some important names in the restaurant world including Thomas Keller at the French Laundry. He has culminated what he has learned and created his personal style by concentrating on simplicity and sourcing the absolute best products he can find. About 25% of the Glen Ellen Star's restaurant comes from the family farm, Glentucky farm also in Glen Ellen. The menu is heavy on farm fresh vegetables with good reason. We converse about some of the inner workings and challenges that restaurants are having in maintaining reasonable margins, PPP, attracting staff and tipping, balanced life and guest perception. To be noted, not long before the whiff of Covid, Ari and his wife Erinn purchased a partnership in a local catering company only to deal with the fact that 2020 in the event world has moved to 2021 with hope. Learning a new side of the business during this time will clearly be an asset when it is time to reopen. Read more about Ari and the Glen Ellen Star at www.glenellenstar.com

With a small snafu in our scheduling, it actually gave Brian and I a chance to get caught up, especially since he has finally been called back to his real job. Other than talking about the changes in his workplace, he also told us about CALI-FORNO STREET EATS which is the Sonoma Fairmont Hotel's new airstream food truck that just opened. Situated on the driveway of the hotel, guests and locals can order from the bar, get some truck food and drinks and relax in a physically distanced outdoor dining area with minimal service on Friday and Saturday. It was great to hear of something new happening in this crazy time. Always nice to catch up with Brian on our weekly calls! [EP91]

Hailing from one of the oldest wine families in California, Mia gravitated to food much more than she did wine. She realized that she liked to cook and carry on the traditions that her Nonna started. She started with olive oil and balsamic vinegar and found herself selling it out of her car to all of the local markets and specialty stores. Having the advantage of a family with the greater understanding of supply chains and distribution, she has turned her focus on the fabulous California tomato, producing tomato sauce in many flavors as well as a couple pizza sauces. She has grown her company Mia's Kitchen, and you can now find her products in mainstream grocery stores from coast to coast. In regards to branding, authentic has a strong meaning in spreading the word for this ultra premium tomato sauce. Local.fresh ingredients to recreate the flavors of her family's heritage shines a light on a brand that is made by a person that you can relate to and not just a large company. She works closely with her family and even worked with her husband to create a non-tomato sauce - butternut squash and bourbon. As Mia's siblings are involved in both the wine business as well as spirits, I think they have the market of throwing a fabulous dinner party. Can't wait to see what comes next for this very Sonoma business. [EP90] Follow Mia's Kitchen on Instagram at @mias_kitchen and visit Mia's website for some great recipes using their products at http://miaskitchen.com/.fusion-body .fusion-builder-column-18{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-18 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-18{width:100% !important;}.fusion-builder-column-18 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-18{width:100% !important;}.fusion-builder-column-18 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-19 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-19{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

With fond memories of Mexico City, Sondra reached out to Avidan Lebenthal or better known as "The Taco Mensch". He was Sondra's guide on her first day in Mexico City and have remained in touch. Wanting to find out what is happening with him during C-19, we actually tracked him down at his parents in Tel Aviv. In this episode you will hear Avidan's story of how and why he is the Taco Mensch and how he became one of AirBnB's top experiences (with over 175 5 Star reviews) all to be put on hold at least until October. True to form, Avidan was cheery, formidable if not slightly tired of having surfed for most of the afternoon into the evening, and it was great to catch up from him. The conversation dances around from Mexico City, Tel Aviv, Sondra's trip to Mexico City, Avidan's new business plan and much more. We hope you enjoy this episode and the next time you are in CDMX, you must do his tour. AirBNB  Instagram [EP89]

This episode was so much fun to record as we were able to catch up with an old friend, Chef Ric Orlando who lives in the Hudson Valley. We dart all over the place talking about his passion of making people happy and entertaining them with his food and fun personality. He closed his restaurant after 25 years, New World Bistro Bar in Woodstock, NY in 2018, but continued to concentrate on the 'Urban" Albany NWBB until recently. It has been very important for Ric to be connected with his community and has supported them over the years with fundraisers and events. Just because he doesn't work in a restaurant every day, Ric has not slowed at all - he continues with his cooking classes, podcasts, culinary travel, monthly pop-ups and he even launched his Flavor Maker Spice line. I look forward to all of the creative things that are around his corner! Sink into this one! Full of great perspective and Ric's history. We never did get a chance to hear him play his guitar though! [EP88] Learn more about Ric on ricorlando.com and on Facebook at @ricthechef and on Instagram @chefricorlando.fusion-body .fusion-builder-column-20{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-20 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-20{width:100% !important;}.fusion-builder-column-20 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-20{width:100% !important;}.fusion-builder-column-20 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-21 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-21{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

Lauren has pivoted Delicious Dish into a few different business models as the landscapes around her have changed. Starting small in catering in San Francisco where she built her clients from small tech companies one at a time. As the tech companies grew so did Lauren's business. In the midst of these years, Lauren decided she wanted to move back to her hometown of Sonoma, purchased an existing restaurant to use the kitchen and continued to service her SF tech clients and private families. After years of commuting and serving these companies, things started to change, some tech companies built their own kitchens in house and didn't require outside catering services, families moved away and most lately, tech companies have steered their employees to work from home. None of that stopped self acclaimed "scrappy" Lauren as she just changed things up a bit. Her business Delicious Dish offers a daily family menu that is available to pick up. She is able to market her offerings with a small amount of newspaper advertising and a hefty mailing list. She has taken her most popular and favorite meals that she created in SF and brought them home to offer them to her new clients. During early Covid time her business saw an uptick of orders but as restaurants began their to-go models, her orders began to shrink. Lauren turned her attention to preparing her outdoor patio space for physical distancing and a comfortable dining experience which is scheduled to open the first week of July. She is working on a few cool ideas, so we are excited to hear what comes next. Tune in to learn more! https://www.deliciousdishsf.com/ https://www.instagram.com/deliciousdishsf/

Leah's story is fabulous as she starts from absolute scratch. She started making pizza because she was 18 and needed money. Turns out she was a natural. After working her way up the ranks and managing a pizza chain of 24 units, she decided to do it for herself. Leah Scurto is an award-winning pizza chef and a 7-year member of the United States Pizza Team. She has won multiple awards for cooking pizza. Because of her win in the US she was invited to compete in the world Pizza Championships in Parma, Italy where she finished 13th in the world. She opened her Pizza Leah restaurant in Windsor, CA sadly just 2 weeks prior to the state order to stay home and shelter in place. We can't wait to go taste leah's pizza - as the 13th best pizza maker in the world, I have high expectations except that every single pie sounds delish! [EP86] Taste Leah's Pizza in Windsor at 9240 Old Redwood Hwy (707) 620-0551 pizzaleah.com On Instagram

So fun to catch up with Christian during Shelter in Place. Along Christian's journey, he has worked for the girl & the fig, owned a pickle company and was very involved with the Good Food Awards and invited Sondra to be a pickle judge one year. Christian is also a professional olive oil taster, like Arden Coturri (episode 69), which shows us how small our Bay Area food world is. Christian talks about his time cooking and progression at Zuni and all about his new column in the San Francisco Chronicle called Bounty. He is also a Cookbook recipe tester and a photographer. His food photographs are stunning. Tune in to learn more. [EP85] http://www.christianreynoso.com/ https://www.instagram.com/christianreynoso/.fusion-body .fusion-builder-column-22{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-22 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-22{width:100% !important;}.fusion-builder-column-22 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-22{width:100% !important;}.fusion-builder-column-22 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-23 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-23{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

25 Lusk While still sheltering in place, we had the opportunity to catch up with Matthew Dolan, Executive Chef and Partner of 25 Lusk. Mathew has been cooking for just about his whole life. He is a Culinary Institute of America graduate. He has worked in many kitchens throughout both the US and Europe. He eventually landed in San Francisco, where he and a good friend opened 25 Lusk in 2010. Matthew tells us about his culinary journey including time with Emeril Lagasse, time in Finland, his tragic motorcycle accident in which he has miraculously recovered, his book Simply Fish that was published in 2017 and the state of affairs of COVID-19 in San Francisco. 25 Lusk is located between 3rd and 4th Streets [EP84] www.25Lusk.com Instagram - @25lusk

Heather Irwin It was great to reconnect with Heather as we had her on the podcast back in November. Heather is the Founder of Sonoma Family Meals as well as the dining editor for Sonoma Magazine and the Press Democrat and the founder of BiteClub. Sonoma Family Meals was created to be Chef Made Meals for Fire Survivor Families, Since October 2017. SFM is a 501c3 non-profit. Not only do they continue to feed families from the fires, but now they have taken on the pandemic where the need is so much greater. Our conversation brings us up to date on the state of the restaurant business, legislation complications, the increase of the need for food, Sonoma Family Meals funding needs and a few rants here and there. [EP83] To learn more about Sonoma Family Meals visit www.sonomafamilymeal.org

Mark Malicki has worked in a wide variety of dining establishments including his past restaurant that he owned called Café Saint Rose. Now he situated at the Casino Bar and Grill in the little town of Bodega. Casino Bar & Grill was opened in 1874 as a mercantile. Transformed into a pool hall and tavern in 1939, it remains with the same owners, one of which is Evelyn Casini who over 90 still tends the bar a couple days a week. Mark seems to be settled at a most unlikely place to find his fabulously creative cooking. With just a 2 burner stove and a flat top, Mark has been cooking behind the bar for 11 years Friday - Sunday. I was great to catch up with Mark, to see how he is faring through the pandemic, hearing about his paying it forward by feeding unemployed hospitality workers and nurses that are hungry. At the time of the recording he was changing the menu each day based on what he feels like cooking and what makes sense with the minimal refrigeration and physical space he has to work with. He also gives us an inside peek to the Bohemian Grove, the exclusive, men only, big wig campground and how he met George Bush. We hope you enjoy listening to our conversation - lots of fun - and we can't wait to have the opportunity to drive out to Bodega and eat Mark's cooking. Facebook Instagram

We had a fun conversation with Clark as he tells us about his fascinating journey as a waiter on the railroad, working eighteen-hour days on the line from Oakland to Chicago, managed a cheese and wine shop at the base of Nob Hill, opened the San Francisco branch of the Oakville Grocery and retooled the original Napa Valley store. He knows just about everyone in food including a lasting friendship with the legendary James Beard. He was the first to retail Laura Chenel's California Chevre and spent countless hours finding and sampling foodstuffs with the likes of Marion Cunningham, Alice Waters, Ruth Reichl, Jeremiah Tower and Catherine Brandel. He splits his time between New York and Guernville in Sonoma County and happens to be one of Sonoma County's biggest advocates for farmers and the incredible Sonoma bounty. Clark Wolf has been a food business consultant for 30 years, working with developers, restaurateurs, whole towns or resort properties. He is the founder and President of Clark Wolf Company, a New York-based food and restaurant consulting firm. He helped found the nation's first Food Studies program, at NYU, he writes and talks about food on radio and tv and continues to help build successful enterprises large and small. He is a contributor for Forbes Magazine and his radio show is called 'At The Table with Clark Wolf' on KSRO. He authored the book "American Cheeses" published by Simon & Schuster in 2012. You can find more about Clark: http://www.clarkwolfcompany.com/ https://www.ksro.com/podcast/at-the-table/ https://www.facebook.com/clark.wolf.5

Talk Show Host, Journalist & Eater based in San Francisco. "Grew up in Niagara Canada, attended several fine schools including Western in London (full disclosure, Ontario Canada). I worked for a theater, a symphony, in restaurants and even a B&B before moving into media, supplanting my original career path of an educator. I was only supposed to visit San Francisco on my way West but fell in love and never made it to New Zealand. I am an Emmy Nominated and IACP Award-winning (come on- pretty proud- worth repeating) TV and Radio host. A traveler, wine judge, culinary competition judge; happy, chatty dude with a killer Rolodex. Lover of food, and of politics, so much that I have talked about it live for two hours a day six days a week for years… and got paid to do it." We talk about this and so much more!!!! [EP80] Instagram @diningaround @JoelRiddell on twitter.

Restaurauteur, Chef, Hotelier  Crista Luedtke is an amazing gift to Sonoma County  - "almost singlehandedly, Luedtke transformed Guerneville into a buzzing vacation getaway." -Forbes   She purchased  a hotel in 2008 and established eat + drink in 2009 and hasn't stopped yet.  She is an extremely hard worker and instills inspiration and motivates everyone around her. We had a great conversation discussing the present business landscape of COVID and restaurants and what the near future looks like.  She lets us know what she is doing during this time in her businesses and also takes us on a tour of how this self taught chef/entrepreneur started in this business.  Can't wait for the opportunity to enjoy Crista's establishments. Her passion is contagious www.eatatboon.com Instagram - @booneatdrink

Erin Gore Just when we think we are going to talk about gardens or tea parties, we meet Erin Gore who has created The Garden Society. Garden Society is a female founded, (Wrin Gore and Karli Warner) Sonoma County-based cannabis company with a mission of helping educate women on the power of the cannabis plants and its multiple beneficial properties whether it be for stress, relaxation, sleep or joy. From their website - "We're not your average cannabis company. Never wanted to be. We're here to break the stigma and completely redefine cannabis for women. We understand how to bring cannabis into women's daily life in ways you will relate to. And get excited about. We're all about making cannabis a simple, vital part of people's daily lives." It was fascinating to talk to Erin, and talk about her journey from chemical engineer, farmer, cannabis company owner. We learned so much from this conversation and the edible chocolates are DELICIOUS!!! [EP78] https://thegardensociety.com/ On Instagram: @grdnsociety

So wonderful to get a chance to chat with Annette White, co-owner of Sugo Trattoria in Petaluma and Bucket List Journeys (fabulous blog and travel website). We let it slip out that Annette and Brian were high schools sweethearts, so a few memories popped out. We delve into Annette's path of how she started to conquer her anxiety by starting a bucket-list that took her out of her comfort zone. This morphed into a career, working as a travel influencer with partners all over the world. Her book Bucket List Adventures was published in 2017. Annette White is a travel writer, author, serial adventurer and creator of the award-winning travel blog, Bucket List Journey. Her popular site has over 100,000 monthly readers, and Frommer's named her Instagram @bucketlistjourney one of the best travel accounts to follow. She has been recognized and worked with a multitude of top companies, such as Tripadvisor, Sandals Resorts and LAN Airlines -- while exploring more than 40 countries on 5 continents. When she's not on the road, you can find Annette whipping up delicious dishes at her Michelin recommended restaurant, Sugo Trattoria in Northern California, that she co-owns with her husband, Peter. Find Annette's work at: https://bucketlistjourney.net Sugo Trattoria - http://www.sugotrattoria.com/ Purchase her book at https://www.amazon.com/Bucket-List-Adventures-Incredible-Experience/dp/1510710043

It was great to have a repeat visit from our friends at Miracle Plum. We got a chance to catch up and see how they are holding up under the COVID-19 times. Not a surprise but they are pushing through, getting creative and working hard to get their customers what they need. [EP76] Miracle Plum is a finely curated store, with pantry goods, wines, cheeses, bread and produce. At this pivot, they are juggling between vendors regarding what is available, guests, are people buying differently at this time (they all want beans) and they are holding on just trying to stay in business while we are all in the unknown. My gut tells me that they will get through this will a more caring and loyal audience of consumers. They are out of the box thinkers and if there is something that they can do through Miracle Plum to engage their guests and keep it going - they will find it! Miracle Plum - miracleplum.com - 208 Davis Street, Santa Rosa CA - 707-708-7986 @miracle.plum on Instagram

Iona Campbell and Kalie Marder are the co-founders of Renegade Food. From their website, 'Iona is a life-long vegetarian and now vegan. As an animal lover and foodie, she is passionate about creating plant-based recipes inspired by their traditional counterparts. She has a background in the food industry and has worked alongside classical chefs around the globe. Kalie is a longtime vegetarian and lifelong animal lover. She has a strong project management background, having managed numerous large and complex projects around the world. She has a passion for plant-based food and is working to make a difference in our food chain through sustainable, nutritious and delicious plant-based options.' [EP75] These ladies are disrupting the food industry with their smoked meats made entirely from plants. In this show, we find out how and why they created this company, what the market is for this and how they are looking to grow their company. Curiosity leads to questions about why charcuterie, how do you develop the flavors and more. Soon to be available online, visit their website at www.renegadefood.com

Merrilee Olson is the Founder of Preserve Farm Kitchens. Merrilee created this company because she was shocked that unsold product from the farmers market was being uneaten and she was determined to find a way to help farmers create another revenue stream and not waste their produce that they spent so much time and care procuring. Merrilee's commitment to the farmers is to be commended and she is determined to create recipes that make their produce shine. [EP74] Trying to make this a viable business is another story. She has been persistent in exploring all of the ways to move Preserve Farm Kitchens forward. Her food manufacturing company not only creates recipes and products for farmers, but also works with specialty food companies to develop and co-pack their branded product, offers in house products for Private Label and has a collection of products under the Preserve Farm Kitchens labels. You can find more information at preservefarmkitchens.com and even order products on line. Instagram @preservefarmkitchens

The "shelter-in-place" order has been given by our California Governor Gavin Newsom. We are working from home this week. We joined forces with our brother podcast The Wine Makers and decided to practice "social distancing" by trying out the Zoom app and continue recording shows for our listeners. Sondra talks about the state of the food and wine industry going forward. Her restaurants and catering business have closed with no projected opening dates.Our Wine Maker friends are in a holding pattern. It's getting weird out there !!! [EP73] We will continue to do our shows, bring some information and hopefully spread a little joy. Once we get familiar with our different app options and sound quality, we will continue bringing guests onto the show. We hope that by continuing to record our podcasts we can bring some sense of normalcy into your lives. Enjoy the show. danecellars.com winerysixteen600.com thegirlandthefig.com

We have a new friend and what a fun episode to record. Michael is engaging and enthusiastic and is a brilliant business owner. We spend time talking about Guerneville (his town), BISCUITS (yes in capital letters) he brought us some and they were divine!! Oprah named his biscuits as one of her favorite things and that was fun to hear how that happened. He is working on his second cookbook and has a line of house wines made by his friends in the business. [EP72] He is currently doing Facebook live at https://www.facebook.com/michael.volpatt everyday at 3pm while we are sheltered in during COVID19 - these videos will give you so much insight into this amazing man. Follow him @big_bottom_market @fabtasticsweetie and shop online at www.etsy.com/shop/BigBottomOutpost

Alycia is the Executive Director of the California Restaurant Association Foundation (CRAF). Alycia's enthusiasm in indicative of why this Foundation is able to raise money and succeed to help so many people. The Foundation is the helping hand that empowers California's restaurant workforce through education, scholarships, and emergency assistance. The Foundation has a few programs including Scholarships, Restaurants Care and Pro Start. In 2019, $90,000 in scholarships were given to 30 students. Since its inception in 1981, CRAF has awarded more than $2 million in scholarships and grants. Restaurants Care provides one-time financial support to restaurant employees facing an unforeseen hardship. ProStart is a two-year high school culinary arts and restaurant management program. In California, the CRA Foundation runs the ProStart program in 140 public high schools – reaching 13,500 students. Many of the schools that they serve are under-resourced and are in disadvantaged communities. The CRAF was founded in 1981 and is doing an incredible service to the hospitality industry.  [EP71] To learn more about the CRAF visit www.calrestfoundation.org or on Facebook at https://www.facebook.com/CRAFoundation/ and Instagram at @crafoundation

Hilary always had a dream to make cheese back when Laura Chenel was just starting out, but her carreer got in the way. Now in her 'so called' retirement she is working to create a culinary homestead property that includes cheesemaking, farming (Beet Generation @beetgenerationfarm), bread baking, (sara Owens @sarah_c_owens) - a demo kitchen, and just about everything that happens on her 27 acres. As an amateur cheese maker she has been working on her craft, trying to understand the blend between the scientific aspects of making cheese and being an artist. [EP70] Construction begins summer 2020 so we look forward to having Hilary back on the show to get an update. To follow her progress on instagram @backyardterroir.fusion-body .fusion-builder-column-24{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-24 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-24{width:100% !important;}.fusion-builder-column-24 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-24{width:100% !important;}.fusion-builder-column-24 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-25 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-25{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

We sure did get an Olive Oil education during this episode with Arden Coturri. Her passion for olive oil started back in the early 1990's and decided that they would plant a family olive grove with trees that were imported from Italy - (in fact about 10,000 tiny plants were brought over that needed to be propagated). Wanting to get more knowledge, Arden enrolled in a class through UC Davis on the sensory of olive oil. Turns out that Arden has such good sensory evaluation skills, the California Olive Oil Council approached her to become an olive oil taster. Arden has been a member of the California Olive Oil Council's Tasting Panel for over 20 years. This is a panel that blind tastes oil from their members to distinguish whether or not their oil is worthy of having 'Extra Virgin' on their label for that harvest. As complete novices, she walked us through a tasting of 6 different oils (in beautiful Spanish blue glasses), teaching us about what makes a good olive oil, what the different imperfections taste like, how they go about the process of tasting and what it really means for their members. Arden taught us what to look for on a label and how to make purchasing decisions. Of course, the oil that Arden produces for the family winery; Winery Sixteen 600 was the best of the lineup. It was a great conversation and hopefully it will give you some insight the next time you grab the bottle that has been sitting in the back of the cupboard for five years.

This episode with Jon Sebastiani could have gone on for 5 hours -- there was just so much to talk about. We bounce around from what it was like growing up in a family wine business, creating and selling KRAVE jerky (to Hershey's), running marathons, starting a new business (Sonoma Brands), being a father and more. Sonoma Brands is company that incubates and invests -- currently at 14 different brands today. Some of these brands include SmashMallow, Dang, Guayaki Yerba Mate, Peckish and most recently Milk Bar. This number could grow quickly as he discovers new opportunities that align with their company's ethos. It will be fun to see what other ideas are hatched through Sonoma Brands. Sondra has a long history with Jon as she worked for/with him 1995 - 1197 at Viansa Winery before she left to open her first restaurant. With Jon back as the managing partner at Viansa, Sondra and her business partner John Toulze they have come full service with a partnership that provides food for the winery. To check out more about Sonoma Brands - visit www.sonomabrands.com or on instagram @sonomabrands.

Jackson's Bar and Oven has one of the most popular restaurants in Santa Rosa. After the birth of his son Jackson, chef and owner Josh Silvers began looking for a family-friendly yet hip place in downtown Santa Rosa where he could get some of his favorite comfort foods. And when he didn't find it, he decided to create it. Josh and his wife Regina opened Jackson's Bar and Oven in 2009. In 1999 they created their first restaurants called Syrah Bistro, morphed into Petite Syrah and then to Three Squares Cafe, they have moved the focus completely on Jackson's Bar and Oven as a place that wasn't just a special event restaurant, a place that folks could come for lunch and dinner or drinks every day. They expanded a few years ago as they could not accommodate all of the guests that wanted to come. Josh and Regina have proven that with boundaries, a husband and wife team can be successful in both business and love. It makes sense that this first airs on Valentines Day. You can find seasonal, local products and creative cocktails at Jackson's at 135 Fourth Street in Santa Rosa. They are open everyday from 11:30 and also offer catering. Follow them on Facebook and Instagram

Amy Covin is the North End of Bawstin (Boston as we would say). How did this CPA end up making Boston Slush in Wine Country. When passion calls, you figure it out. That is what Amy Covin did in 2016. In late 2016, she took a trip back to Boston, she introduced her kids to their first taste of Slush and confirmed her desire to introduce Wine Country to SLUSH. With no prior restaurant experience, health department or county experience, she foraged ahead and actually figured it out and opened in May 2016. Her first slush shop was opened in Healdsburg in an old Kayak and Canoe rental property across from Russian River. From there, she opened a second shop, has two more franchise possibilities on the way. If it is up to her SLUSH will be all over the West Coast. This conversation follows her path working with the powers that be to get the place open. She loves mentoring the kids that work for her and is a strong advocate for her community. Amy could be a stand up comic, she is funny, insightful and can get you salivating within minutes with her description of slush, soft serve and splits. If you are in the Sonoma County area, you can find this SLUSH in Healdsburg at 13840 Healdsburg Ave or in Petaluma at 122 American Alley, Suite B. You can find daily menu updates on their facebook page and be dazzled on instagram @wickedslush [EP66] Visit the website at www.wickedslush.com

We learned about Deb Rock and Sonoma Hot Sauce on a previous episode with Eileen Gordon of Barnraiser and wanted to learn more about the journey of a woman who likes it hot - really hot. Deb Rock grew up with hot sauce and it was an important part of seasoning the meal as well as the conversation. After 20 years of giving her special recipe to friends and family she was determined to create a business around her passion and share her version of Tabasco 2.0 with the rest of us. Deb explains why Sonoma Hot Sauce is as good as it is and with just a few distinguishing methods that separate her sauce from the commercial versions; the peppers spend a minimum of 100 days on the vines, it takes at least a year from seed to bottle, and there are easily one pound of peppers per 5 fluid ounce jar. With her 4 ingredient sauce, her enthusiasm about being an agripreneur and her seed saving process, her field blend Sonoma Hot Sauce is a winner. [EP65] Follow Deb and Sonoma Hot Sauce on Instagram @sonomahot You can purchase hot sauce on her website at www.sonomahotsauce.com