I look forward to reading my first copy of a new anonymously-published ‘zine on the kitchen scene in Vancouver and to an interview with the proprietors of a small business 

Jesse is a talented, thoughtful and creative chef. He’s also a champion of reducing waste and making use of every last bit of a product.

Also on the show, I rhapsodize about the final meal my wife and I had on our recent trip to New York.

My wife and I are in New York for the second phase of our honeymoon, and we stumbled upon Caprices by Sophie as we were walking to lunch at Dziupla, a Polish place with fantastic pierogies.

Can sommeliers really enjoy a $10 bottle of pizza wine?

I’m delighted to report that I’ve made an appearance on a genuine Las Vegas podcast!

A fantastic culinary contributions from Emelle’s Catering, Curious Oyster, Persephone Brewing, Bricker’s Cider, and the Okanagan wineries Blue Mountain and Lock & Worth.

See you next Friday

Today’s quick episode includes snippets from two really fun upcoming interviews but also lets you know that I’m taking a wee break next week for… my wedding!

Looking ahead to a full show featuring an interview with my new friend Julian, an incredibly kind, Vegas-loving, podcast-hosting chef.

I’m joined by Chef Aaron Hale of E.O.D. Fudge.

...recently I connected with the host of a great Vegas-themed podcast, Faces and Aces.

On today’s snack-sized episode, I’m sharing four food writers with you. Two are old (dead, in fact) and two are young.

I touch quickly on a great event I attended recently, “Bubbles and Buns”, put on by my friends Neil Hillbrandt and Greg Sugiyama of Room Service YVR.

It’s all about cooking in small spaces and wide-open places. Enter my new friend, Bart Cops the Camper Chef.

quick reviews on two more great spots, the Sovereign Room where we enjoyed a drink and a snack, and the TBay classic Caesar’s Place, home of inimitable panzerotti.

Today, though, the show is all about what to order with the food those chefs create. Let’s talk about that drink list!

 McKellar Confectionery, the legendary, opened-in-1926 Coney Island-style joint that I’ve raved about on the podcast before. We had a fantastic lunch and a quick catch-up with George, the third-generation hotdog-slinger behind the counter.

Chef works to maintain extremely high culinary standards at Black Sheep, while keeping an eye on work-life balance for her employees.

I recently reached out to Chef Jenny Dorsey for her recommendations on where to eat, and she came through with a fantastic website full of great ideas.