Tag: sheen fischer

36: The Restaurant Whisperers, Part 1

Michael and Sheen talk with chefs Flor Franco and Christopher Logan about the high-flying (but under the radar) world of restaurant consulting.

32: Zorro Blanco y Zorro Negro do the Valle Food & Wine Fest, Part 1

Michael and Sheen talk Valle Food & Wine Fest with Zorro Negro (Fernando Gaxiola) and Zorro Blanco (Andrew Spurgin)

28: Who’s Planning Meals for Our Next Generation?, Part 1

Chances are if you had great food growing up, your Mom made it. Or, somebody’s Mom did. Today we talk to some women that are having a huge impact not just on our next meal, but maybe our children’s.

25: Does Barb Sell Seachells In The Seychelles?, Part 2

What does it mean for an American woman to up and move 10,000 miles to a place most Americans can’t find on a map? Michael and Sheen ask Barb Fasching – formerly of Catalina Offshore Products – and her new Seychellois husband, Michael Charlette, for the answer to that question.

24: Does Barb Sell Seashells In The Seychelles?, Part 1

What does it mean for an American woman to up and move 10,000 miles to a place most Americans can’t find on a map? Michael and Sheen ask Barb Fasching – formerly of Catalina Offshore Products – and her new Seychellois husband, Michael Charlette, for the answer to that question.

19: What’s The Difference Between The Taj Mahal and Teotihuacan?, Part 2

Michael and Sheen discuss the parallels between Mexican and Indian cuisines with Isabel Cruz of Isabel’s Cantina and Saransh Oberoi of Masala Street.

18: What’s The Difference Between The Taj Mahal and Teotihuacan?, Part 1

Michael and Sheen discuss the parallels between Mexican and Indian cuisines with Isabel Cruz of Isabel’s Cantina and Saransh Oberoi of Masala Street.

16: The Men of Meat, Part 1

Michael and Sheen talk to San Diego’s reigning kings of pork and beef – Hanis Cavin and Daniel Barron – about all things carnivorous.

15: Poke & Ceviche; Dishes Or Concepts?, Part 2

Michael and Sheen talk to Nino “Neens” Camilo and Juan Carlos Recamier about poke and ceviche and their role in today’s food scene.