#CHEFCHAT

New Age Foodie? Craft Beer Connoisseur, Oenophile? We search the United States for the best, freshest, most vibrant of culinary desires to fill your palate every week. Hi Chef, do you have time for Chat?

Abbott’s Custard Keeps You Cool During the Summer…and Winter

While the weather lately may not have had people thinking about ice cream, for the past decade, it seems it has always…

Farmer Willie’s Brew is SUPERB!!

I was recently at Kane’s Donuts (as I often am) and discovered a great new ginger beer that was born in a…

Hot Logic Mini – The Gift that Keeps Giving Year Round

With all the restaurants I visit (on behalf of our listeners of course), I end up with a lot of amazing leftovers….

Cocomel’s – Something to LIVE for

Coconut has become one of the hottest foods on the planet. From oils to butters to milks, it is replacing many of…

Emmy Defines what it means to be Organic

Seems like nearly everyone is doing all they can to get organic certified these days. But like the days when “fat free”…

Pickling Rules the East Coast with Pride

As you know, Guys, I loves me some pickles and, as I have gotten deeper into the food scene, I have also…

Austin Excites the Palate with Lantana Humus

Ok, Guys, It’s time to get excited about hummus again! Follow me here. I have been a casual fan for many years, but when…

Raise your Foodie IQ with IQ Bar

I love talking about food, especially with you, Jordan, but as an entrepreneur myself, another of my other favorite topics to talk…

Cusa brings comfort with Breakfast Tea

Like so many of our listeners, I am getting into tea. And while I love tasting the latest from Meme and pondering…

Locust Cider

In most cases, a locust infestation is the last thing you want when talking about making cider. Oddly enough,…