Dinelocalsd serving up the latest in the San Diego culinary world with a pinch of history. Join Kat Humphus and Kelly Orange as they explore the San Diego food scene, talk events, weekly specials and one on ones with the creative minds who continue to push the culinary envelope. Be part of the conversion, watch us on Facebook live.



S2: 11 - Chef Kevin Templeton of barleymash | FM Report: WK 3 Nov Thanksgiving Staples

Chef Kevin Templeton of barleymash in the Gaslamp chats about putting seasonal ingredients into a upscale bar menu. The Farmer's Market Report features Thanksgiving Staples as well as a sneak peek of the James Beard Dinner at Trust Restaurant in North Park. Ashley from DineLocalSD takes us to Ballast Point for lunch!

S2: 10 – Chef Andrew Reyes of Tidal at Paradise Point | FM Report: WK2 Nov Guava & Starfruit

Nick and Chef Andrew talk about how to take a day-cation right here in San Diego and feel like you’re on an island at Tidal, at Paradise Point Resort. Joe Herrmann talks about more subtropicals, plus it’s 5 o’clock somewhere! This week, the happy hour report features The 3rd Corner in Ocean Beach!

S2: 09 - Chef Jesse Paul of The Wooden Spoon | FM Report: WK1 Nov Hidden Rose & Green Dragon Apples

Chef Jaime Paul of The Wooden Spoon in Escondido talks with Nick about their incredible menu, as well as what it takes to make beautiful plate every time. Joe Herrmann talks about Hidden Rose and Green Dragon Apples, then Coffee Kate takes a trip to the Patio Marketplace.

S2: 08 - Chef Kendra Karalis of Dolce Pane e Vino | FM Report: WK5 Oct Subtropical Fruits

Chef Kendra Karalis from Dolce Pane e Vino talks wood-fired farm-to-table cooking. Joe Hermann talks about locally-grown subtropical fruit. And, as a bonus segment, DineLocalSD is at Maretalia, where Chef Ronnie Schwandt takes us into the "Shift Meeting".

S2: 07 - Chef Donald Coffman of Culinary Concepts | FM Report: WK4 Oct Tahitian Squash

Chef Donald Coffman of Culinary Concepts Catering talks about what it takes to execute high-level catering and how Culinary Concepts customizes your experience. Plus, Joe Herrmann talks about Tahitian squash, while Dine Local SD team member Ashley, is lunchin’ at Harney Sushi!

S2: 06 – TJ Rattray of Peace Pies | FM Report: WK 3 Oct – Pears/Persimmons

TJ from Peace Pies talks about Whole Plant-Based Foods, and the brand new Peace Pies’ cookbook “Fresh, Funky and Raw” by JP Alfred. Plus, Joe Herrmann talks fills us in about pears and what..? "Magic" Persimmons?!

S2: 05 - Chef Anthony Sinsay Of Jsix | FM Report: WK 2 Oct - Persimmons

Chef Anthony Sinsay promotes his upcoming event “Manila Galleon”; a celebration of both Filipino and Latin American heritage and trade relationship.

S2: 04 - Chef Kat Johnson of Luce | FM Report: WK4 Sept - Apples

Chef Kat Johnson of Luce joins the podcast to describe Luce’s unique marriage of seasonal ingredients, Italian tradition and Gastropub flare!

S2: 03 – Chef Frankie Becerra | FM Report: WK3 Sept – Fall Squash

Chef Frankie Becerra of Cucina Urbana joins Nick as they chat about pizzas, polenta, pasta and the upcoming San Diego Restaurant Week menu. In the Farmer's Market Report, Nick is joined by Joe Herrmann and Brandy Reynolds! Today's report features a few new items (like squash) that hit the Farmer's Market this week, along with the last of the summer produce to be phased out! Also, Ashley Brophy joins the podcast to give the insider's scoop on SD Restaurant Week!

S2: 02 - Chef Colten Lemmer of Union Kitchen and Tap Gaslamp | FM Report: WK2 Sept - Pears

Chef Colten Lemmer of Gaslamp Union Kitchen and Tap and joins Nick and they discuss what makes a Gastro pub and their upcoming San Diego Restaurant Week menu. In the Farmer's Market Report, Nick is joined by Joe Herrmann and Joe Buckshnis as well as Nathan Bochler for a discussion about the first signs of fall including pears and honeynut squash. It’s also 5 o’clock somewhere with Monica Castillo as she recaps Barrio Star’s happy hour.

View all Dine Local SD Podcasts


About Us

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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