On this episode, we welcome Executive chef and co-owner, Andy Beardslee of Hash House A Go Go. He shares his take on breakfast and lunch, the importance of having fun and the influence his mother had on his Midwest comfort food.
Tune in as we talk with Johnny Rivera of Hash House A Go Go and Great Maple. He talks about the importance of creating an experience, making hard decisions in opening and closing restaurants and everything in between.
On this episode we talk coffee, sausage and eggs with Chef and partner, Eddie Hernandez of Harbor Breakfast. The open and airy, friendly and casual, Harbor Breakfast reflects the modern lifestyle of its thriving neighborhood with a tip of the hat to its storied past.
Join us as we catch up with executive Chef Sharon Wilson of Panama 66. She has worked at both sister restaurants, Blind Lady Ale House and Tiger! Tiger! and it now over at their new location in Balboa Park. Panama 66 is a restaurant that occupies the open-air setting of The San Diego Museum of Art’s Marcy S. May Sculpture Garden. The focus is on locally sourced, hand-crafted food and drink, from salads and sandwiches to seasonal cocktails and more.
Sourcing sustainable, seasonal, quality ingredients, cooking them with care, and providing a welcoming environment with stellar service by smart, attentive staff is The Patio Groups motto. Tune in as we welcome their Executive chef, Mike Ground to talk about menu changes, brunch and upcoming events.
Specialty Produce is a family owned and operated food service and retail fresh produce supplier located in San Diego, CA. A premium provider for more than thirty years, Specialty Produce continues to be a leader in service, product quality and technology.
The Specialty Produce team includes more than one hundred enthusiastic and dedicated employees.
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