Chef Jose Garces' Culinary Journey*

Growing up, Chef Garces learned traditional dishes like ceviche, empanadas, and pan de bono from his mother and grandmother, while his father enjoyed grilling steaks. He emphasized the importance of sofrito, a foundational cooking technique using onions, garlic, and peppers, which he still prepares in large batches.

Exploring Latin Culinary Traditions

Jose and Amaris discussed the importance of sofrito in Latin cooking and its variations across families. Jose shared his journey from French classical training to embracing Latin cuisine, highlighting the foundational role of sofrito and other base ingredients in different culinary traditions. They also talked about Jose's experience with paella, which he has been perfecting for 20 years, emphasizing the complexity and precision required to make a great dish. Amaris praised Jose's interpretation of paella, which she found to be authentic and reminiscent of her experiences in Spain.

Brand Expansion Plans

Jose discussed plans to expand the tapas-based concept Amada to Chicago in the spring and Dallas in the fall. He emphasized the importance of perfecting the paella recipe and mentioned that his team would be filming and annotating the process to ensure consistency. Jose also shared his experience with opening various restaurants, including Village Whiskey, and explained the decision-making process behind each venture.

Brand Expansion and Partnership Updates

Jose discussed his brand's expansion to Nashville, planned for late 2026, and highlighted its southern-inspired menu and recent improvements. He mentioned a partnership with SPB Hospitality to enhance the beverage program and emphasized the brand's collaboration with Aramark at the Xfinity Mobile Center. Jose also shared his experience with Cook Unity, a home meal service, where he has been a chef partner since 2021, offering fresh, ready-to-eat meals in six markets. Amaris expressed her positive experience with the service and noted the quality and convenience of the meals.

Community Initiatives and Future Involvements

Jose highlighted the importance of supporting restaurant workers through initiatives like English language classes and health screenings, and how his recently renamed foundation, Communidad Garces, reflects his service-oriented mission. Jose also expressed his excitement for the successful future of his newly-opened Japanese restaurant Okatshe, located in Allentown, PA. And he was very enthusiastic while expressing the value of not only supporting local purveyors, but ensuring the healthiest meals by utilizing local, sustainably sourced ingredients.

*The following description was aided by an AI summarization, with original material included.

FRANK KABATAS and EAST VILLAGE PIZZA'S SUCCESS JOURNEY

Frank Kabatas, the owner of East Village Pizza in New York City, shared his journey from being born in Turkey to becoming a successful pizza maker in the United States. He explained that after moving to the US at age 23 in 1997, he initially worked at East Village Pizza before being fired after six months. He then found a job at Ben's Pizzeria, where he learned valuable pizza-making skills. Frank emphasized his pride in owning East Village Pizza and his determination to succeed.

Frank shared his journey in the pizza industry, starting with a local pizzeria where he learned the craft and worked long hours while studying English as a second language and briefly computer science. After the pizzeria was sold, he transitioned to Domino's in Long Island, initially as a driver but soon became a manager due to his pizza-making skills. Despite the differences between the local and chain pizzerias, Frank valued the experience gained at Domino's, particularly in marketing, which he applied in his subsequent role making pizza in Manhattan and the West Village.

Frank's Pizza Journey and Passion

Frank shared his journey of purchasing East Village Pizza in 2003 with his brother, emphasizing the importance of courage and happiness in achieving life goals. He discussed his passion for making pizza, particularly his signature margarita pizza, and highlighted the significance of using high-quality ingredients like San Marzano tomatoes and his own secret recipe for the sauce. Frank also mentioned his other popular menu items, such as double-stack pizza and cheese and garlic knots, and expressed his LOVE for a margarita pizza.

https://www.eastvillagepizza.net

LEAH BEN and OLD CITY DISTRICT'S HOLIDAY EVENTS and ANNOUNCEMENTS

Leah, the Director of Marketing for Old City District, joined Amaris to discuss the upcoming holiday season and events in Old City. They talked about the history and current state of Old City, including recent restaurant accolades and new businesses. Leah explained the evolution of the holiday shopping event into a "sip and stroll," combining shopping with dining and entertainment opportunities. They also discussed the importance of walkable cities and the collaboration between shops and restaurants to attract visitors.

Leah discussed the upcoming HOLIDAY SHOPPING SIP & STROLL EVENT with open streets in Old City on December 6th from 12-4pm, featuring carolers, a Snow Queen on stilts, and a brass band, while Amaris highlighted the historic aspects like horse tethering bars and the Betsy Ross house chocolate demonstration. The holiday shopping sip and stroll will feature nearly 40 businesses offering promotions, including Cuba Libre's $4 espresso martini and mango cinnamon butter, while the Elfreth’s Alley fundraiser offers decorated home tours and discounts at participating restaurants.

https://www.oldcitydistrict.org

RAGINI PARMAR and NATURE'S VIN

Lastly, Amaris spoke with Ragini Parmar, who owns the natural wine bar and marketplace called Nature's VIN in Wayne, Pennsylvania. Ragini shared her background in tech and how she transitioned to opening Nature's VIN, which celebrates women in wine and the broader community. They discussed the differences between natural, organic, and biodynamic wines, as well as the bar's offerings, including tastings, classes, and gift options. Ragini emphasized the bar's focus on sustainability, digital experiences, and supporting women-owned businesses.

Ragini also strongly believes in the philosophy of making wine accessible to everyone, for that reason she wanted to make sure to have transparency with the items you will find within her business' marketplace. You can also find more information about the products, the makers, and more by using the tablets provided to you while you shop.

https://www.naturesvin.com

Loc Pham, the Philly Cookie Company, and the First-Annual Philly Cookie Fest

Loc Pham, a Vietnamese immigrant who arrived in America in 1991, shared his journey from initially studying to be an Engineer to learning Food Science, and eventually becoming a Pastry Chef and Founder of the Philly Cookie Company. He described how his career evolved through French bakeries, food processing, and corporate R&D roles before returning to his passion for baking, where he developed a unique shortbread cookie recipe inspired by Scottish shortbreads but with his own twist using molasses and brown sugar. The cookies, which are sold wholesale to over 20 retailers in Philadelphia and across 11 states, are noted for their buttery taste and subtle sweetness.

Philly Cookie Festival Planning

The discussion then switched focus to the upcoming Philly Cookie Festival happening on December 7th at Bok. The indulgently-sweet festival will feature 32 vendors, including 27 cookie vendors and 2 savory vendors, all required to offer a Philadelphia-themed item. The event will include activities such as a cookie decorating contest with Moon Flour Bakery, a cookie eating contest, and a Santa photo booth, with tickets available through Eventbrite and the event's Instagram page.

Loc also mentioned there will be a children's activity corner sponsored by the Mendoza group, along with The Juvenile Law Center, another sponsor of the event, will be celebrating its 75th anniversary by hosting a cookie exchange during the festival. PLEASE NOTE: Anyone participating in the event and the cookie exchange who have dietary restrictions and/or allergies need to be cautious; some gluten-free and vegan options available, however there is no guarantee of the ingredients and food-processing procedures are.

https://www.phillycookie.com

Eleni Chrisidis and The Brew Room:

Eleni Chrysidis, co-founder of The Brew Room, discussed her and her husband Danny's journey into the food industry. Danny's background began with his family's restaurants, and had always desired to open a unique concept incorporating Greek elements. Years later, he and Eleni found the opportunity to open one in Ardmore, PA called The Brew Room. Eleni, who works in corporate consulting, supported Danny by managing the business setup and operations, highlighting the importance of organization and project management in launching a startup in the food industry. Both Danny and Eleni immigrated here from Greece, and are happy to introduce Ardmore residents to the relaxed, European-style coffee culture. When you visit, feel free to spend time enjoying one of their signature Greek pastries, sandwiches and coffee experiences.

https://www.thebrewroompa.com

REPLAY Chef Angie Brown and Rex At The Royal:

Angie Brown is a well-known chef and restaurateur, gaining accolades and awarded top zagat ratings. In addition to being one of Philadelphia's sought-after chef's, Angie has been seen on television and is a member of the world renowned Philanthropic organization of Les Dames d'Escoffier - Philadelphia Chapter. And more recently she became the Culinary Director and Chef for Rex At The Royal, located in South Philadelphia. Rex at The Royal is known for being, "An innovative and multi-faceted hospitality establishment, creating exceptional experiences through a Food & Beverage program inspired by the culinary traditions of the American South, influenced especially by its coastal regions, and locally flavored by our home—the Royal Theatre on South Street in Philadelphia—expressed in elevated dining services, immersive special events, personalized private dining, and a thoughtfully appointed bottle shop" according to their website at https://www.rexphl.com.

Brandon Parish and The Kibitz Room:

Amaris welcomed Brandon Parish, the owner of The Kibitz Room in KOP to the show. Our host and Brandon then discussed how his growing up within the industry influenced his decision to expand on the family's business. Brandon was born into the deli and restaurant business and followed in his father's footsteps. They discussed the menu offerings at The Kibitz Room, including large portion sizes and the availability of breakfast items all day.

Brandon's approach to the current menu is to focus on classic dishes while incorporating some creative twists, particularly for Hanukkah. He plans to offer various latke options, including traditional and innovative varieties, and will introduce a loaded latke with pastrami.

The Kibitz Rooms can be found online at: https://thekibitzroomkop.com

Chef Brad Daniels' Culinary Journey and Gloria Sports & Spirits:

Brad Daniels, head chef and co-owner of Gloria Sports & Spirits in Warrington, PA, opened up about his culinary journey before discussing the newest restaurant from he and his partners. Chef Daniels' culinary journey stemmed from family influences, working for and with former restaurateurs, and after attending the CIA in New York. Chef Daniels then discussed his third restaurant venture, Gloria Sports and Spirits. Opened only 7 weeks ago, Gloria Sports & Spirits aims to be a female-friendly sports bar concept under Daniels' partnership with Trifecta Hospitality Co.

Brad discussed the transformation of the bar with an emphasis on their scratch-made pizzas. Daniels' and his partners wanted to focus on using simple, yet high-quality ingredients in their menu offerings, along with creating an inviting atmosphere for families. He described the pizza-making process, highlighting the use of a double-stack deck oven and a hybrid Roman-style pizza technique. He also highlighted other menu items including snacks, shareable plates, wings in various flavors, sandwiches, and a unique hot dog. Brad also described their pasta offerings, emphasizing their collaboration with a local producer for their mac and cheese.

You can find Gloria Sports & Spirits online at: https://gloriasportsandspirits.com

Randy Pulayya and West Indies Peppa Sauce (WIPS):

We rounded out the show with Randy Pulayya, co-owner of West Indies Peppa Sauce (also known as WIPS), about their family-owned business that produces two scotch bonnet pepper sauces based on a four-generation-old recipe. Randy explained that the company, based in Florida, was founded 20 months ago and recently participated in their first trade show, where Amaris met Randy and sampled their products. They discussed the differences between the red and yellow sauces, with the red being citrusy and smooth, and the yellow being tangy and bold.

Randy shared the story of West Indies Pepper Sauce, a premium Caribbean brand founded in February 2024, inspired by his great-grandmother's recipe. He explained their two products, red and yellow pepper sauces, are versatile for cooking, marinating, and as a condiment, with recent expansion into 31 Florida Sprouts stores. Amaris and Randy further discussed the two sauces' flexibility for use in other recipe ideas, including drizzling some on eggs for breakfast, whipping some into an aioli for spreads, and as a marinade for meals.

You can find more information and how to purchase WIPS online at: https://shopwips.com

Juice Basin and Owner Madeline Vricella

Amaris welcomed Madeline Vricella, co-owner of Juice Basin, to discuss her background in hospitality and the family's connection to the juice industry. Madeline shared her experience working in hotels and her family's history in citrus, which she felt that owning Juice Basin was meant to be. They discussed the smooth transition when Madeline and her partner took over ownership of the business' original founder, and Madeline expressed gratitude for the ongoing support from the previous owner. The conversation also touched on the importance of using organic fruits in their products and the collaborative aspect of preparing juices.

Madeline discussed Juice Basin's sourcing challenges, noting that they are the only USDA organic certified juice manufacturer and rely on partners to source organic fruits year-round. She explained that while they try to stay seasonal, they sometimes need to substitute with other juices like greens or beet when certain fruits are unavailable. Madeline further explained that Juice Basin offers 45 different juices and various cleanses, including a popular bridal cleanse and custom options for special dietary needs. She highlighted the benefits of wheatgrass shots, which are known for their energy-boosting and immune-boosting properties, and mentioned that some customers use shots like the Painless Shot (ginger and turmeric) for daily maintenance. Madeline also noted that the business ships products nationwide and is looking to expand its online presence to reach more customers.
https://www.juicebasin.com/

Chef Jim Hasson with Stargazy, Tanglewood Fire & Smoke, & Passion Projects/other Collaborations:

Jim shared his career journey, starting with his childhood where he learned to cook with limited resources and watching PBS cooking shows. After briefly working as a police officer, he transitioned into the culinary industry, working at various restaurants including fast-casual concepts which eventually led to working inside higher-end restaurants. He described how he took jobs focused on learning new skills, eventually becoming a plant manager at a butcher before helping open Royal Boucherie where he worked the raw bar. Always a hard worker, Chef Hasson has worked multiple jobs at once, including his current roles at Stargazy off of East Passyunk Ave, Tanglewood Fire & Smoke in Folsom, PA, and current passion projects under his well-named endeavor, "Jimmy Biscuits" with New Jersey-based businesses.
https://www.tanglewoodfireandsmoke.com
https://www.stargazywastaken.com
https://www.instagram.com/jimmybiscuits1971/?hl=en
https://www.haddonculinary.com
https://cupcakecarnivale.com

Replay from Nov 4th 2024: Jezabel's Cafe:

Jezabel Careaga's passion, traditions, and love of food is palpable when you hear her story in her own words on this week's Food Farms And Chefs Radio Show.  With origins in the hospitality and business management, Jezabel's hands-on approach guided her to creating a venue that was welcoming to not only visitors of Jezabe's Cafe, but also to the individuals who work in the spaces that she crafted by hand. Ultimately, she shares the comforting meals she grew up with through her menu, store, and bakery.  https://www.jezabelscafe.com

This week's episode began with Min Kong, the Director of Culinary Innovation for Dig Inn. Dig Inn is a healthy, fast-casual eatery concept that is expanding within Philadelphia and its surrounding suburbs. We then switched gears and spoke with the Chef and Co-Founder of Get Saucy, a dietary and allergen-friendly sauce company based out of California. Chef Suhan Lee, a Co-Founder of Get Saucy, joined me from his home-base in New York to discuss their lineup of sauces that can be a big hit for all eaters at your table! Lastly, we heard from Lee Leung, who is the Regional General Manager for Fearless Restaurants. Lee joined us to announce the recently-launched breakfast, brunch, and mid-day options at Triple Crown. Fearless Restaurants always offers a dynamic combination of food and vibes, and now Triple Crown can help you power through your next breakfast meeting, family visit, or simply just to enjoy a delightful meal!

Related Links:

https://www.diginn.com

https://getsaucy.com

https://www.triplecrownradnor.com

On this week's episode of Food Farms And Chefs Radio Show we centered our focus on a particular cause, the fast rising foodie event which benefits the Fight On Makenna Foundation. We opened the show with Chef Brian Duffy, who discussed his involvement in the Bite for the Fight Food Festival as the event's headliner celebrity chef. Our host learned that during the event, Chef Duffy performed cooking demonstrations and meet-and-greets for his fans. After sharing his background in the food industry and the significance of how much it meant to be involved with Bite for the Fight, Chef Duffy helped introduce our listeners to the event and Fight On Makenna Foundation's Co-Founder, Rich Massi.

The show then focused on Fight on McKenna Foundation's mission and how they offer support for families facing the battle against pediatric cancer. Bite for the Fight Food Festival's proceeds directly impact the various programs and initiatives offered through the Fight On Makenna Foundation, a charitable organization that raises awareness of pediatric cancer and offers support for families that rely on weekly treatments from Children's Hospital of Philadelphia's (CHOP) integral cancer treatment services. The conversation concluded with details about the foundation's ongoing initiatives and opportunities for supporters to get involved through donations, social media, and future event participation.

For more information on this week's guests, please follow these related links:

https://www.fightonmakenna.org
https://www.bite4thefight.com
https://chefbrianduffy.com/about-chef-brian-duffy/
https://duffifiedexperiencegroup.com

White Dog Cafe - Glen Mills and Executive Chef Michael Selser

Host Amaris Pollock spoke with White Dog Cafe's Executive Chef Michael Selser regarding their upcoming wine dinner happening inside the Glen Mills location. The exclusive dinner will pair a signature menu from White Dog Cafe to pair with a variety of Pennswood Wines, an event that will sell out fast and is happening on Wednesday September 24th 2025 at 6pm. Chef Selser explained that attendees will enjoy a 5-course tasting menu paired with 5 local wines from Pennswood, including their new White Dog Red vintage. They plan to educate guests about the pairings and local ingredients while providing a unique dining experience. The dinner, priced at $70 per person, will culminate with a steak dish meant to highlight their new vintage of the White Dog Red blend. https://whitedog.com/glenmills/

Wilder - Center City Philadelphia and Executive Pastry Chef Russ Johnson

Our host next chatted with the Executive Pastry Chef for Wilder, located in the heart of Philadelphia's center city. We first learned about Chef Johnson's career path and the creative and technical aspects of pastry making. After learning about Chef Johnson, we turned a page to find out about Wilder's upcoming tasting event coinciding with author Leni Zumas' new book, "Wolf Bells." The tasting event, happening on September 23rd, 2025 at 6:30pm, highlights dishes inspired by excerpts from the book and sales of the event benefit the non-profit organization: Savage Sisters. Additionally, Chef Johnson discussed the fall dessert menu that he is currently developing, incorporating seasonal ingredients like muscadine grapes and granny smith apples. And stay tuned till the end to find out about even more exciting new opportunities happening with Wilder! https://www.wilderphilly.com

Riamede Farm - Chester, PA and Owner Ashley Asdal

Amaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.com

Fearless Restaurant Group's "Dining Out for the Dogs"

Jamie Blackburn, who is the Director of Public Relations for Fearless Restaurants discussed the upcoming 8th annual "Dining Out for the Dogs" event at White Dog Cafe on August 4th. The event benefits Alpha Bravo Canine, a nonprofit organization which provides service dogs to veterans. The event will be held at suburban locations and will feature special menu items, including a popular hot dog flight, puppy kissing booths, and Tito's cocktail offerings. Blackburn emphasized the importance of reservations, especially for the VIP dog-friendly tables, and highlighted the opportunity for community members to volunteer as puppy raisers for the service dog program.

Farina Pasta Bar 

Our host next sat down with husband and wife team Dan and Taylor Lee who own Farina Pasta Bar, located in Philadelphia.  Dan shared his journey in the culinary industry to starting his business, eventually meeting his wife and business partner. The couple now runs both a food truck and a brick-and-mortar restaurant, balancing their busy schedules while inspiring others with their delicious dishes.

Dan and Amaris discussed the concept of a pasta restaurant, where customers can build their own pasta dishes by choosing sauces and shapes. Dan explained that they make fresh pasta in-store, offering four main shapes, and plan to expand to include flavored pastas in the future. They discussed the differences between American and Italian dining portions, with Dan noting that their restaurant aims for a casual, lunch-focused concept with reasonable portion sizes. Dan also discussed Farina's customizable menu options for private events, including pasta, sauces, and gelato, as well as their unique pasta salads. He explained that their Rittenhouse location at 132 South 17th Street offers both in-store dining and takeout, and they can be found online at farinaphl.com and on Instagram @farina.phl.

Revolution Bees

Lastly, Steve Occiolini and Walter Talunas discussed their journey into creating Revolution Bees. Steve and Walt are both beekeepers, with Steve starting his process of beekeeping to enhance his garden's productivity, while Walt was drawn to the hobby after reading a blog about beekeeping. They both emphasized the importance of bees in pollinating crops, with Walt noting that honeybees are responsible for 30-60% of all crops. They have been successful beekeepers for over 20 years, with Walt now maintaining over 40 hives.

Mead Production and Flavor Experimentation
Amaris and Walt discussed the process of creating mead, a honey-based alcoholic beverage along with a number of other products that their company creates.  After chatting about the process of what the honey goes through for the various products, Steve and Walt shared the history and process on mead-making, ending with where you can purchase their products and find them in person, including farmers markets, Renaissance fairs, and wine festivals. For more information and where to find them, please visit revolutionbees.com.