Tin Roof Farm Radio Show

If you're a chef, you probably don't know Rakan. However, if you're a new restaurant owner it's very likely you do know Rakan. He's helped multiple restaurant owners achieve their dream of ownership and he's my latest guest on the podcast.

On July 1st, the South Carolina Department of Health and Environmental Control will cease to exist. Which departments will pick up their responsibilities and who will take over restaurant inspections? That's why I've asked Derek underwood to join me. He's a Clemson grad, a huge fan of our state's fresh fruits and vegetables, and as the assistant commissioner of consumer safety, he's going to be the guy in charge of restaurant inspections. What does that mean for the restaurant owner or the dining public? Take a listen. 

What can be said about Carl Sobicinski that hasn't already been said? He's the proprietor of the most successful restaurant in Greenville and he's the brains behind the Table 301 Group which includes, past and present, Passerelle Bistro, The Lazy Goat, Nose Dive, Southern Pressed, Restaurant O, Jones Oyster Company, The Loft, and Table 301 Catering.  Carl joined me in the studio to discuss everything from his childhood to his faith. 

George Buell has a long and interesting background in Hospitality. He's owned a market, tended bar, managed bustling steakhouses and while in college, he managed the dining room of his Ivy League school. Today he helps people buy and sell restaurants through National Restaurant Properties.  If you've ever been tempted to be in the business, listen in then share with someone you'd partner with. 

As the Christmas holiday is up on us, I've gone outside of South Carolina for my guest and welcome to Laura Pauli, a private chef and certified sommelier in San Francisco, CA. Listen in as she discusses her time in Poland with World Central Kitchen and the visits she made to Ukraine. 

Mortal Wombat IPA. Do I have to say more? CJ Golobish is the brewmaster behind some of Greenville's most respected beers and he's a fascinating guy that's traveled the world, served in the US Marine Corps, and knows his beer and world history. Listen is as he and Jeremy Cody, the packaging manager of Liability, join me for an intriguing conversation and beer tasting. 

Erik Guzman has the restaurant business in his blood. The son of a chef, Erik spent time in the construction business before launching Cucho's Taco Grill  during the height of the pandemic. Listen in as John and Eric discuss the many challenges of opening and running a bustling restaurant. 

He may be a volunteer, yet he's really brought the TR Market into the big leagues. Marty has a wonderful background and he's a huge fan of Greenville, Travelers Rest, and the farm to table movement. Listen in as we chat about his work at the market and some of the episodes that shaped him. 

No sooner had Russia invaded Ukraine under false pretenses of exterminating Nazis, World Central Kitchen was there. They set up a kitchen inside a warehouse in Przemysl, Poland and set about feeding the refugees from Ukraine. In mid-March I spent ten days there and on May 1st I returned for a second tour, and this time I recorded short interviews with my fellow volunteers. I hope this compels you to consider volunteering with WCK and if you have any questions about this please feel free to reach out to me. 

You've read her essays on Greenville's food and beverage scene in Town Magazine, Spirit which is the magazine of Southwest Airlines, Tempus Magazine, 10Best.com, and USA Today. Prior to that Linda was the executive editor of Michelin's Red Guide of the US. Chefs across the country trembled at the prospect of being included in the Red Guide and it takes a battery of perfectionists to even attempt to achieve three stars. Listen in as Linda talks about meeting Chef Eric Ripert, lunch at Per Se, and a week joining a Michelin inspector team for lunch and dinner.

He's done an internship at The French Laundry, cooked at Greenville's favorite modern restaurant, Devereaux's, and is a graduate of Johnson & Wales Culinary. He also spent time as a GM of Chuck E. Cheese and those experiences taught him the secret of preparing for success. Listen in as Chef Brian and host John Malik talk about the many joys of cooking in the eldercare space. 

How would you like to get your product in front of the ears of a great Greenville, SC audience? One that's interested in our chef driven restaurant scene, local coffee roasters, organic farmers, craft breweries, local writers, and all the wonderful people that make these places rock and roll. 

At the Greenville downtown market,  Nathan Vanette is the best dressed guy on Main Street. He has an affinity for vintage clothing and his vegetables are equally as well dressed. He's one of the folks that make Greenville a wonderful place to live and he's got big plans for the future of farming in the Upstate. Tune in and hear his story then find him at his farm in the west village or join his CSA.

In a short time, Jason Janson has created a respected mobile seafood market that Greenville loves. He's a native of Charleston and a fan of fresh seafood. You'll be surprised to learn he does not have a background in hospitality. Tune in to learn more about Jason's love of shrimp and where to find his market. 

I've been friends with Tony Keely for 20+ years and we've learned a great deal from one another. This is an interview we taped before the whole CV19 mess started and I had to edit out a few references to events that were in the past and now irrelevant. Also I have an essay I wrote while part of the Kairos Prison Ministry and it's a Christmas letter to my departed father. With that in mind, enjoy. 

Where have I been? Funny you should ask. Belize, Central America. When you're ready to catch up on all our news, tune in to our first show in a year. 

My Dad used to tell me, only James Bond gets to save the world, YOU can save a small piece of it. And that's why I went to Lake Charles, to help save a small piece of the world ravaged by Hurricane Laura. Operation BBQ Relief is a charity whose mission is to provide a hot meal and a warm smile to those affected by natural disasters. I worked with them the week after Laura had came ashore and on my final day I took out my phone and recorded some interviews with the folks I was working with. And if you'd like to donate, or volunteer, just find their website at operation bbq relief dot org.

Braised Beef Short Rib sandwich with A1 aioli, melted Havarti cheese and real au jus. This might be my favorite sandwich in Greenville and it's not something I'd eat every day, rather it's a treat, something after a workout or a long ride. And it's the specialty of Woodside Bistro, a small, authentic diner in our Sans Souci neighborhood. Chef Ken Frazier is my guest on this episode of the show and we'll talk about that sandwich and the challenges of keeping the lights on during the mess that is 2020. Enjoy.

He's a native of Brazil, a fan of the farmlands of Colombia, owner of one of Greenville's most iconic coffee roasters, and about to be my neighbor. He's Ricardo Pereira and he's got some amazing coffee knowledge to share with our listeners. And when you're ready for an amazing cup of coffee, stop in at Due South Coffee in Hampton Station.

Is okra the greatest vegetable ever or a quirky, slimy mess only meant for the fryer of a diner? Author Chris Smith joins John Malik and they discuss the good, bad, and the ugly of okra and his new (James Beard Award Winner!) book, The Whole Okra. Have a listen then light the grill and get ready to cook some okra.

For many thousands of years, bread was made by combining a wild yeast starter with a combination of flours, salt, and water. After World War Two, automation and commercialization took over the bread industry and the old ways were soon practiced only by a few bakers and aritsans. Sourdough bread is now in a resurgence and Greenville's newest sourdough bakery is the garage of Julian Loue at his Rise Bakery. Tune in and hear his story then get a loaf of his bread because it is wonderful.

Yeah it’s been a few months and you have my sincere apologies. The last episode of the show, the one I recorded right after our Euphoria Food & Wine festival, received well over a thousand plays and I was thrilled, terribly excited. Couldn’t wait to get the next one up. Then after that my job got in the way. A chef's position is all consuming and...

Participating in a food and wine festival as a chef is quite demanding. There's high expectations and a sense of urgency as well our normal work routine to manage. The day after Greenville's four day food and wine festival, Euphoria, I invited Chefs Jacques Larson and Jeff Kelly, cheesemaker Christian Hansen of Blue Ridge Creamery, and food writer Ted Lee of the Lee Brothers into the studio to discuss Euphoria.

Care to buy a forlorn farm and turn it into an actual working farm? Our next guests did just that when they bought Belle Oaks Farm in Piedmont. I've known Bryan for many years when he was the lead mechanic at Sunshine Cycle Shop here in Greenville and we recently reconnected. Bryan and his wife Jenny have a great story and they're regulars at the Traveler's Rest Farmer's Market and they supply the eggs for the wonderful 'nuts from Fancy Fox doughnuts.

In the middle of the recession of 2008, Gina and Roberto went way outside of their comfort zone and started cooking at festivals across their recently adopted state of South Carolina. Without any background in food, much less the restaurant business, they built a following with their clever interpretations of Mission Style California/Mexican cuisine. Then came the food truck, then came their brick and mortar location on Wade Hampton Blvd. Her family is Japanese, he's Nicaraguan and they met in southern California while working in IT. While they may not have come through the ranks in the traditional manner, they've built a name for themselves with their gracious hospitality and wonderful food at ASADA. This is one of those personal statement restaurants that feels special. The art work is all Roberto's, their staff are all familiar and their work ethic is unwavering. Join me and my wife Amy as we sit down with Gina and Roberto.

What were you doing in high school? Will Shurtz of Greenville's Methodical Coffee was already brewing, serving and pop uping his way to stardom in the coffee limelight. Then he was traveling across the southeast as the Vagabond Barista and he turned that into a thriving business that now reaches across the country. From the NY Times to the cover of Imbibe Magazine and Daily Coffee News, Will and partners Marco Suarez and David Baker are pushing Greenville's coffee culture forward. On a gorgeous early spring day, Will visited Tin Roof Farm, brewed a pot of coffee, and got a tour of the farm. He loved meeting all the chickens, turkeys, dogs, bees and was a great guest. Listen in as he discusses all things caffeinated.

Is it a sensitivity or an allergy? So many diners insist they're sensitive to this, allergic to that. What's the difference and what does a chef need to know? Is it possible to be allergic to sea salt? Boiled but not roasted peanuts? Doughnuts? Join Chef Malik as he sits down with Dr. Reid Johnstone, Allergist with Allergy Partners in Greenville, SC and discusses all the latest evidence on allergies and sensitivities.

Although Stella's Brasserie is the sister restaurant to one of the best known Southern restaurants in the Upstate, they dabble in a variety of cuisines. Jeff Kelly, their executive chef, has a well rounded background that includes stints in Washington, DC, Charleston,SC andhis home of northern Virginia. He brings an exciting ethos to the Upstate and his high standards have made the Brasserie and worthy destination.

Vincent Caradonna has traveled the world in his quest to make wonderful chocolates. He's a native of Annecy, France and after falling in love with a South Carolina native, he recently settled in Greenville and opened Le Petit Croissant. Here he bakes croissants, breads, and makes wonderful handmade chocolates, truffles, bon bons, and caramels. Listen in as he describes his travels, his love of chocolate and confesses to the first time he traded a handmade chocolate for a kiss.

Naked Pasta? Yup. It's the best handmade noodles, ravioli, and gluten free pasta in the Upstate and owner Christina Barest was a recent guest at Tin Roof Farm. She brought along her husband and part time employee, Brett, and we chatted about pasta, chickens, music, and what she loves about making pasta.

Cancer. We've all been affected by it. We've all lost a loved one to it. And do you know exactly what cancer is? And can a diet rich in local foods and seasonla produce help us avoid cancer? Listen in as GHS Surgical Oncologist Dr. Steve Trocha joins me at Tin Roof Farm and helps us understand what cancer is, and what it isn't.

Over the course of 2018 we ventured to Tulum Mexico, Durham, NC, Charleston, SC, Washington, DC and of course right here in Greenville, SC. And we had some great bites of food. This show isn't about any one meal but rather the culinary surprises we encountered. From our favorite cup of coffee in Greenville to Xiabentun, the anise and honey liquor of Mexico's Yucatan Peninsula, here's our most memorable and surprising bites of 2018.

Alex George is the tour de force behind Carol's Ice Cream, the GB&D food truck, and GB&D restaurant, perhaps the most compelling restaurant in Greenville, SC and that title doesn't come easily. The quality of the food, the ethos, the management of inventory and staff, just a few of the reasons why owners don't sleep well. The restaurant business is fraught with challenges and the best way to ensure success is a ten to fifteen year journey working for successful restaurants prior to going out on your own. Alex skipped most of those steps and yet he's created a very successful brand in Greenville's west village. Listen in as we talk about his training, his desire, his pioneering little sister Lindsay, and his plans for 2019.

Robert Berry is the creative force behind El Thrifty, the latest restaurant to open in Greenville, SC, and it's brilliant. Robert is a true student of Mexican cuisine and he joined me at the farm to discuss masa, hominy, a little history of Mexico and of course El Thrifty. We're joined by Executive Chef Justin Serwetz and of course my dog Otis.

Grits, Polenta, Corn Meal, and Corn Flour. No one does these better than Jon & Michelle Stauffer of Colonial Milling. They've taken their cues from Glenn Roberts of Anson Mills and forged their own path and are now getting lots of great press courtesy Southern Living, Town Carolina, and many more.

The local butcher was once a fixture in every town, large and small. Now with the commercialization of meat most of what we buy is wrapped under plastic and piled high in the average grocery store. Jeremy Webb is out to change how we shop for meat and he's one of a handful of butchers under the age of 60. Listen in as we talk about meat, butchering, and its past and present.

Do you love a great cookie, pie, brownie or cake? Then you need to meet Jeannie Hall, the Bossy Baker. She can be found throughout Greenville at the farmer's markets or your favorite pop-up. She's a former grade school teacher turned professional baker that sat down with my pastry chef wife, Amy. Listen in as she chats with Amy about all things delicious.

Will McCameron is the epitome of the new American brewer. After apprenticing to local brewery Thomas Creek, he and several partners set up shop in Greenville with an eye on making traditional German and old world style beers, with a local flavor. Indeed, his Quittin' Time is my go to beer after a summer's day of yard work. He stopped byt the farm recently and we sat down and chatted about the past, present, and future of the local craft beer scene.

If you're a fan of our local farmer's market or love to dine out at any number of local farm to table restaurants, then you're a fan of Chris. As far as chefs go, he just might be the most appreciated farmer in the Upstate and he's a fan of great food. Tune in and listen as Chris talks about his start, his recent visit to China and the vegetable he really loves right now. And as a bonus, since it's close to Halloween, I've got a ghost story from maybe the most famous hotel in Charleston.

The Anchorage, while still very young, has garnered a lifetime of press. Beth and Greg McPhee stopped by Tin Roof Farm and after hanging out with our flock they and sat down to talk about how they met, Beth's early restaurant career, and what it's like running such a high end restaurant.

Meade is perhaps the oldest beverage known to mankind and it's making a comeback thanks to guys like Brian and Adam Daughhetee. Honey, water, and yeast blended with local fruits or an occasional ghost pepper can be memorable in their hands.

Imagine a knife with a handle made of hops, rice, coffee beans, a road map or circuit boards. That's what Dan Eastland does and he sells his gorgeous custom knives to chefs across the country. He and his wife Beth paid us a visit to the farm recently and after dinnner and wine we sat down in the Tin Roof Farm Studio.

Julia and Jason Scholz own two of the Upstate's most popular and best loved restaurants; Stella's Bistro and Stella's Brasserie. Where do they draw their inspiration? How did they meet? What brought them to Greenville? Find out in this episode of the show.

Ed Buffington of The Community Tap might have the best job in Greenville, SC. He's spent eight years introducing beer and wine lovers to great beer and eclectic wines. If you're curious about Ed's first taste of craft beer, or why he sells beer and not socks, then take a listen to episode two of the Tin Roof Farm Radio Show, brought to you by Dr. Mark Muncy, Pediatric Dentist.

Our inaugural episode features our good friend Christian Hansen the owner and cheesemaker at Blue Ridge Creamery in Traveler's Rest and an introduction to John and Amy Malik as well as our Tin Roof Farm.

This is a 50 second introduction to the upcoming Tin Roof Farm Radio Show. A podcast from the hobby farm of John & Amy Malik. We're all things food, beverage, locally roasted coffee, and craft beer from one of America's most loved cities, Greenville, SC.