In today’s episode, I welcome two of the visionaries behind an upcoming event that people in the food and beverage industry on Long Island and points beyond will not want to miss. Geared towards supporting businesses trying to sustain and grow, especially in the wake of Covid19, today’s guests have put together an innovative, free virtual trade show that chefs, food fans and pioneering businesses will not want to miss.
Michael Tucker of the Long Island Food Council and Cynthia Colon of the Manufacturing & Technology Resource Consortium (MTRC) at Stony Brook University have partnered to develop the “Rise of the Urban Foodscape” expo, which will take place Feb. 24th from 9a-12p. Using technology that’s simple, accessible and highly interactive, they’re inviting vendors and buyers, industry experts, product promoters and anyone else connected with the food and beverage industry to gather for a networking event designed to help launch, promote and extend manufacturing ventures in Nassau or Suffolk counties, and beyond.
RESOURCES:
· Learn more or register for the “Rise of the Urban Foodscape” expo here.
· Get to know FuzeHub and the work they do on behalf of New York State’s manufacturing industry at: https://fuzehub.com
More about Big Food Talk:
Website: www.bigfoodtalk.com
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Today I'm speaking with Christian Limberg, President of Harbor Seafood. Christian is as much of an advocate of seafood as he is of people. From the fishermen to their customers, Harbor Seafood has a built a successful and sustainable business that's grown over 4 decades.
Head to https://bigfoodtalk.com/harbor-seafood to see their truly inspiring videos about their company, processes and employees that not only depicts the fisherman but how they hired over 100 hearing impaired employees since 2010.
Heart, Passion & Resilience
When I asked Christian about challenges his company has faced over the past 25 years since he joined Harbor Seafood he immediately talks about his staff and the people behind the work. Most of us who are consumers take for granted how our lobster, crab or other delights of the sea make it to our restaurants and on our tables. How many logistical nightmares had to be worked out before you could enjoy the freshest seafood you've ever had?
People who love the food business have a true passion for what they do. It's only the way to endure such trials and tribulations on a daily basis. When it comes to seafood you can't quite and you need to continuously evolve especially with the changes businesses like Harbor Seafood are facing since the pandemic.
Christian believes everyone should take some time to work in the food business to learn life lessons you'll forever carry with you through the people and interactions you'll have.
Protecting Our Resources
If you think about sustainable fishing practices it's not about the now, it's about the future. As Christian put it, following the protocols for sustainable fishing practices is so generations from now can enjoy the same quality and abundance of seafood we have today. Seafood is not an infinite resource and luckily there are many organizations advocating for sustainable fishing practices. Christian also points how important traceability is in the industry.
About Harbor Seafood
Founded in 1975, and built on the core business principles of honesty, integrity and reliability. Our commitment to provide the best seafood has always been on exhibit through our customer service and extensive offering of quality shellfish, fin-fish and value added products.
In addition, understanding our stewardship to the oceans, we strive to source and deliver the highest quality seafood through efficient, environmentally safe practices. This means keeping a firm eye on social and environmental responsibility through conscientious sourcing practices, far-reaching charity work, and dedicated care to staff at home and abroad.
Today I'd like to introduce you to Liz, the founder of Rosados Latin American Cuisine. Like many of us, Liz founder herself cooking at home more during the recent pandemic and embracing the food of her families roots.
Fast forward to October 28th where she had an opportunity to open a popup location in the Smith Haven Mall featuring classic Puerto Rican dishes that are thoughtfully prepared including vegan options.
A Passion for Food
Liz is an architect by trade had grown up around the culinary world since her youth. Her Mom worked in the hotel and hospitality industry and when Liz became an architect her primary focus has always been hospitality. She's been involved with building restaurants, bars and night clubs throughout her career .
Liz has been fortunate enough to meet a lot of wonderful and talented chefs who instilled in her the passion for the job. Chefs do the work because they love it and Liz had that same passion when she wanted to open Rosados.
Opening a Restaurant is Expensive
Not only is opening a restaurant on main street expensive, it comes with a lot of risks. Since the pandemic many business owners have had to shift their perspective on how they do business. Through Liz's relationships as an architect she was fortunate enough to have great relationships with owners at Smith Haven Mall.
Liz tells us how this unique setup as a popup in the mall was able to afford her an opportunity to bring Rosado's Latin American Cuisine to a new segment of customers while mitigating some of the risks that come with opening a typical restaurant location.
The Heart of Puerto Rican Food
If you've never had Puerto Rican food, you don't know what you're missing. The flavors are unmistakable and as Liz explains, it starts with Sofrito made with fresh herbs, peppers, onions and garlic. At Rosado's they puree the Sofrito into a marinade that becomes the base of their dishes.
What you'll also learn in this episode is the layering of flavor and time that goes into their dishes like their take on a Cuban sandwich that features slow roasted pork, cheese, pickles and ham. Check out https://bigfoodtalk.com/rosados-latin-american-cuisine for photos of my dining experience and more about their dishes.
Calling all wine lovers for this special episode featuring Wine Club Group just in time for the holidays. Whether you're a wine connoisseur or a new to the scene, a wine club can be a great way to expand your knowledge and try new varietals.
Listen in to this week's episode of the Big Food Talk to hear from the experts and founders of WineClubGroup.com as they tell us how their website can help you choose the perfect wine club no where you live, your taste and your budget.
The Wine Club Group is made up of 3 friends that I've known for many years through our ties in the affiliate marketing industry and attending events like Affiliate Summit. Needless to say we all grew up in that industry and spent a lot of time socializing, eating and drinking wine. In my opinion, wine brings people together just as much as food can which is a reason why I started this podcast.
What is a Wine Club ?
Meet Tricia, Todd and Eric who started a wine club review site at wineclubgroup.com. Wine of the month clubs are a great method of learning about wine, getting exposed to new wines and enjoying your favorites. There are a number of types of wine of the month clubs, from those offered by wineries, or wine stores, or wine vendors delivering wine to consumers throughout the country.
The premise is you can put your love of wine on autopilot by having your favorites delivered straight to your door. Everyone likes different types of wine and using a wine review site like wineclubreview.com can really help you narrow down which direction you should go to get started.
Since alcohol shipping laws vary from state to state, they've created a “shop by state” page to see which of their favorite wine of the month clubs deliver to your state.
Wine Clubs Provide an Experience
Tricia explains how wine relates to her food experiences. She loves food but doesn't consider herself a foodie. So is it possible to simply enjoy wine without having to learn about all the nuances of the varietals, acidity, color and hints of fruit?
With a wine club you're entering a curated experience that can fit your taste. It's part of the experience of having wines chosen for you. Imagine, how many times have you gone the liquor store and stared aimlessly down the aisle not knowing what to try or if you'll like it?
Wine clubs make it possible to experience new wines or wines you're familiar with depending on how wine adventurous you are.
What are the Best Wine Clubs?
Wine, like food is subjective depending on your own preferences and tastes. Eric and Todd give us their picks for their favorite wine clubs and how each of them meets their personal tasting preferences. I can tell you that after this interview I'll be checking out Firstleaf and you may want to as well. I'll let Eric tell you why when you listen in.
Wine clubs also make a great gift. As Tricia points out, one of the perks giving a wine club gift is it seems super fancy but you can also find one on a budget.
If you have a favorite wine club I'd love to talk with you about it so join me on Instagram to join in the conversation.
Today I'm speaking with Dianna, the founder of Breaking Bread LI, who makes charcuterie boards to bring people together. We discuss what makes the perfect charcuterie bite and its origins in France.
A special for Big Food Talk listeners. Mention the Big Food Talk when placing your order and you'll receive $5 off from Breaking Bread on any size board this holiday season. Valid Until December 30, 2020.
From Hobby to Local Business
Talking with Dianna, I learned about her inspiration that led her to taking her hobby and turning it into a business. After the passing of her grandmother in August, Dianna was looking for something to raise her spirits and decided to made a charcuterie board.
From a single Instagram post to having 4 orders in the first day, Breaking Bread was born only a few short weeks ago at the beginning of September 2020. Hearing the story in its entirety made me so happy since supporting local businesses like this one is what the Big Food Talk was intended for.
The discussion made me reminisce about the late Anthony Bourdain who knew how important food was for brining people together and breaking down barriers.
What Goes on a Charcuterie Board?
The way Dianna explains it, there's something on a charcuterie board for everyone in the room. Breaking Bread allows her customers to customize what's on their boards so you're guaranteed to get what you want.
Look out for my date night video on YouTube where I show you exactly what went on the charcuterie board Dianna made for me. It was diverse and hit all the points of salty, sweet, savory, spicy and sour. Dianna strives for diversity in every charcuterie board she makes which includes a variety of meats and cheeses.
If you're a charcuterie board connoisseur like myself and Dianna you'll want to try a mixing things up and stacking your board ingredients into one perfect bite.
What Does Charcuterie Mean?
I was curios to hear Dianna's explanation since I had a definition already prepared courtesy of the Webstaurant Store that says, "Charcuterie is a branch of cooking involving prepared meats, such as ham, sausage, bacon, confit, or other pork products. The word originated in France, and it translates to "pork-butcher shop." While the original French translation refers to pork, modern charcuterie boards can include other types of food, such as duck, goose, chicken, cheese, toast, fruit, or other options."
For Dianna and Breaking Bread, one of her favorite meats is Italian speck and capicola which she's familiar with since her family is Italian.
Heading into the Holidays
People have been ordering charcuterie boards as a way to entertain themselves at home during the pandemic and quarantine. It makes a great gift for birthdays and anniversary's. As we head into the holidays, having a professionally made charcuterie board can really set this years meal apart if you're hosting or if you're staying.
If you're thinking of learning the art of charcuterie you can check out the book that Dianna uses for inspiration called, This Cheese Plate Will Change Your Life.
If you really want to be a hero this holiday season, buy a charcuterie board from Breaking Bread and the book as a gift for your favorite foodie. (I hope wife reads this because I know I'd want this gift.)
Today I'm speaking with John, the founder of Hot Crispy Oil in upstate NY. Hot Crispy Oil is a startup born during the recent pandemic after their family restaurant of 45 years closed down. Listen in to find out how this local startup is catching fire in the Northeast after only a few short months!
Join the Big Food Talk Email List for 15% off Hot Crispy Oil and more exclusive offers and giveaways.
About Hot Crispy Oil
As John explains, "We came out pretty fast. We're COVID born, the concept, the idea, was spawned off the closure of a family restaurant going back to when things got really hairy there back in March." They officially launched in July but have already had some great success. They are already in about 40 retailers.
In March restaurants were shutting their doors left and right and they were one of those restaurants. La Serre was a 40 year old restaurant in the Albany area that relied heavily on their banquet business. It was evident something needed to change.
Like many of us, John had been experimenting in the kitchen during COVID which is where he came up with the concept for Hot Crispy Oil. After a few tweaks and some love from family and friends, they decided to move full steam ahead with getting the product in the jar.
The product itself is a blended olive oil which includes a little vegetable oil due to the smoke point for frying the garlic and shallots that make up the crispy portion. The heat comes from a blend of 4 to 5 different chili peppers.
Starting a Food Manufacturing Business During COVID
Anyone that's tried to launch a food brand knows how many hurdles there are. During a pandemic, those hurdles are only amplified. John explains it was a drawn out process, especially to get what is called a scheduled process. You can submit your product for testing at Cornell University but unfortunately they all had their offices closed!
For John, this wasn't a hobby or side-hustle. He was determined to make this work now that the restaurant was longer open. He put in the time, doing the research, grinding every day, finding out who to connect with to make Hot Crispy Oil a reality.
If you want to hear more about how acidity affects your product testing and geek out on pH levels of food products be sure to listen in on the whole episode.
Marketing, Distribution and Expanding Production
We also discuss the customer impact and how they bring ideas for using Hot Crispy Oil to the table. Initially starting with friends and family, I ask John about his first distribution points and starting to sell online. They were able to create a buzz for the product before releasing it to the public.
John also discusses plans for further expansion if the business continues to grow as fast as it has been. There are some obvious hurdles that John explains about running a food manufacturing out of a restaurant. Little things like being able to accept deliveries from a supplier.
You can find their products online, on Amazon Prime and at their 40 retail locations that you can lookup on their website at https://hotcrispyoil.com. Don't forget to join our email list for an exclusive 15% off coupon.
Today I'm talking about everything food with my good friend Carlos, better known as NY_Hidden_Gems on Instagram. Carlos has a love of food that started at an early age with his Mom's cooking.
Listen in to our speed round for the best hidden gems on and around Long Island, plus his number 1 pick where he proposed to his fiancé earlier this year. Or you can cheat and check out the show notes for all the answers: https://bigfoodtalk.com/hidden-gems-long-island/
About Carolos aka NY_Hidden_Gems
He doesn't consider himself a photographer but enjoys taking photos. His Instagram only started about a year ago but since the pandemic he's seen more growth because he started supporting local restaurants on Long Island while everyone was looking for the best takeout spots.
Carlos tells us all about how he got into his love of food from his Mom. They're Hispanic which has a rich food culture and his Mom cooks enough for 12 guests even if its was just him and his Dad at the table. His Mom also brought him into the kitchen and taught him everything she knows.
I think when someone has a passion for food but also cooks, you get a true perspective on what's really happening at a restaurant when they dine out. They can see the effort that a restaurant chef is delivering on the plate.
A Memorable Dining Experience
After telling Carlos about my latest dining experience at Garden Social in East Meadow, I asked him if he has had an experience that blew hismind? Carlos has a great story to share about his proposal at his favorite spot in Long Island City. It has a great view of the water and serves up 4 star Latin Fusion that will make your mouth water. Coincidentally it's now his fiancé's favorite restaurant as well, for obvious reasons.
Speed Round Hidden Gems on Long Island
This weeks picks for best brunch is in Huntington and you gotta check out his favorite lunch spot in Northport. If you're looking for Italian you should hear where he recommends you go in Dix Hills but if you're looking for an outrageously good cocktail, you'll have to take the trip to Manhattan. To wrap things up he's taking you back to Huntington for a guava cheesecake that'll knock your socks off!
Today, I'm speaking with Tracy, the founder of A North fork Affair. Tracy embraces the entrepreneurial spirit by creating experiential events that support the North fork community. A North fork Affair creates the type of events that Tracy herself wanted to attend from farm to table dining experiences, chunky blanket making, and a new social media series.
Win two tickets to an upcoming event with A North Fork Affair on Long Island by joining our email list.
To get things started Tracy explained that she is also the founder of a company called TK New York, a large scale event company. They produce events like the New York City Wine and Food Festival, the Women in the World Summit and the Harlem Meetup Festival with Marcus Samuelsson to name a few. A North Fork Affair started last April prior to the pandemic and she's thankful it because it actually gave her something to turn her efforts towards. Tracy believes events going forward are going to be smaller and local.
I was impressed with what Tracy had to say about the North Fork of Long Island and how well she knows the area which means she knows her customers. Her family has lived on the North Fork since the 1940s.
Creating Experiences
"I wasn't finding an easy way to infiltrate the groups of friends that were already here. So I thought, what do I want to do? I want to do crafts. I want to sit at a long farm table out in the middle of a field and have an amazing, you know, local made meal." says Tracy
This is what A North Fork Affair is really about. Bringing people together for experiential events that let them interact and socialize. With so many of us stuck to our devices and indoors due to COVID, many people are craving ways to get out and stimulate their brain. Their first event was part of craft series that was a floral arranging class.
While running large scale events has its challenges, you usually have teams of people coming together to make the magic. When you're a startup on the North Fork, everything falls on your shoulders. It's the little things like needing a tent to build a kitchen outside in the middle of the forest.
One of the more interesting bits is how Tracy incorporates her family's China into the dining experiences. Tune in around 14 minutes to hear all about it!
Embracing the Entrepreneurial Spirit
Tracy, like many entrepreneurs had lots to consider when the pandemic hit. Her first thought was to actually take a break which I can completely appreciate in the early days of uncertainty amidst the COVID-19 outbreak. As it became clear this outbreak wasn't going anywhere, Tracy and her team were trying to find ways to make their signature events carry on. Tracy was recruited to be on a committee with the New York city mayor's office to develop the plan of what event re-entry is going to look like.
Then came the virtual events like her popular chunky blanket class but in true entrepreneurial fashion, Tracy recognized the change in seasons and appetite for what customers wanted. From there she started her date night series
Restaurants on the North Fork
I can't give any spoilers here but if you want to hear Tracy's choices for her top restaurants on the North Fork tune in to the 25 minute mark where she describes her favorite new hot spot out in Orient Point. Then we head back to Greenport where she tells me about a spot for oysters she takes all of her visitors. Every place has a water view and one of her top picks has all windows so you can view the sunset over the water.
Today I'm speaking with Anna Barzanti a Sales Associate for Polti USA. Polti USA is the latest member of the Long Island Food Council and they've developed a chemical free system that turns tap water superheated dry steam.
As you can imagine, restaurants, hotels and more could benefit from a cost effective, easy to use solution amid COVID-19 concerns to keep their customers safe.
Polti has been making professional steam cleaners for the last 40 years and the Cimex Eradictor was made with the intent of sanitization and deep cleaning in mind.
Visit https://bigfoodtalk.com/polti-cimex-eradicator for more info and to join our mailing list.
About the Polti Cimex Eradicator:
Italian Food & Living in the United States
My conversation with Anna, who is originally from Italy, was educational and inspirational. In true foodie fashion I couldn't resist an opportunity to discuss Italian cuisine as well as Anna's experiences with food here in the United States. Having lived in the Northeast, Anna discovered local favorites such as New England Clam Chowder.
Selfishly for me I had a chance to reminisce about my ski trip to Italy. Perks of having a wife who has family Europe! Can you imagine skiing in the Alps and being served pasta bolognese, brick oven pizza and shots of grappe for lunch? I highly recommend it!
For Restaurant Owners
If you're a restaurant owner on Long Island and would like more information about Polti please contact the team at Polti USA.
Today I'm speaking to the myth, the man, the legend, Ron Montgomery, the founder of SixJuice. Buckle up for my longest and most inspirational episode yet. I consider this one a masterclass in the food and beverage business.
If you've ever want to make a product and sell it, you won't want to miss the real talk between Ron and I. Our relationship started 3 years ago when I started Big Lou's Onion Sauce at the Kitchen Co-Op in Amityville, NY.
From the first time I met Ron we had a mutual respect for each other. He's all heart and hustle which is what made his business a success virtually overnight.
Enter our giveaway by joining our mailing list at https://bigfoodtalk.com/sixjuice/
About SixJuice
Ron started juicing after his Mom was in recovery from Stage 4 cancer. He was looking for a way to help her heal and discovered the benefits of juicing. All of this started with a $40 juicer in his kitchen while attending Google University to conduct his research.
Actually, Ron ended up attended college to learn all about nutrition. So when you're buying a juice blend from SixJuice it comes backed with real knowledge and his passion for helping people be healthy. His brand image is important, it's why you won't find him sitting around drinking stuff like Redbull. (sorry Redbull, you're just not healthy)
The Business of Juicing
What's great about Ron is how real he is. Standing at over 6'5" you'd think he'd be intimidating but he's not. He's a business man. After trying his recipes on friends and family he learned how to scale the business quickly.
In this episode we dive into the numbers of it all, from having a kiosk in the mall, to pricing your product with distributors and opening a retail location. That's why this is like a masterclass in starting a food and beverage business.
Be true to yourself no matter. It's a small world out there so always make sure you respect others in the business even if you're competitors. You never know when you'll need them.
Today's guest is David, the owner of Main Street Pizza Company in Farmingdale, NY. Since its opening in October 2019, Main Street Pizza Company has made a name for itself with creative ideas such as Lamborghini deliveries and "bored" games printed right on the box.
Don't let the shenanigans fool you, David has a true passion for pizza with his roots dating back to Positano in Williston Park where he started working at the age of 15.
Tune in later in the episode to hear our speed round where we ask the all important questions for David's favorites such as Grandma vs Sicilian, Pepperoni vs Sausage and Calzone vs Chicken Roll.
Visit https://bigfoodtalk.com/main-street-pizza-company-farmingdale/ for my exclusive pizza photo collection from dining there including their Rucolo Pizza, Risotto Balls and the MSPC Chicken Vodka Hero which was to die for!
About Main Street Pizza Company
David and his crew are new to the Farmingdale area but that didn't stop them from going big from the start. He's making pizza for about 20 years at one of the best pizza places on Long Island. Positano in Williston Park is great place to dine but more importantly it was a great place to learn how to make pizza.
At Main Street Pizza Company you'll find a combination of old-school Brooklyn charm and modern elegance, Main Street Pizza offers a varied menu at affordable prices. Our pizza is based on Italian tradition of preparing food, combining simplicity with the best ingredients of the season.
Today I'm speaking with my good friend Hagit, the founder of Tevony, a local food manufacturer of Mediterranean marinades, spreads and dressings. Hagit created Tevony with the desire to bring her father's family recipe to the world.
Started in 2018, Hagit has overcome many challenges personally and professionally and is now the winner of the 2020 Sofi award for best new product in the dip/salsa category.
Join our mailing list for this weeks giveaway info: https://bigfoodtalk.com/tevony-mediterranean-marinade
About Tevony
After an unpleasant divorce, Hagit's daughter inspired her to follow her entrepreneurial skills and concentrate on taking her father's recipe and turning it into a business. Out of the gate, Tevony had big ambitions. Their first every public appearance was at the 2018 restaurant and food expo at the Javitz Center in New York City. Hagit along with her daughters prepared 300 jars of Tachbisha.
Tevony is the brand and Tachbisha is the product line. Tachbisha combines healthy Mediterranean ingredients such as garlic, turmeric, olive oil, spices with lemon and lime which when combined not only packs a ton of flavor into your meal but also tenderizes your meat and poultry.
Creating a Mediterranean Product Line
The original product was the Mediterranean Garlic Spread and following the food show, Hagit learned that people needed more information. Customers were asking what they could use the product with. This is where things get interesting because taking the original garlic spread recipe and turning into a complete product line was going to be a challenge.
Putting 4 products on the shelf at one time is a challenge in both production and marketing to the consumer. Now you'll find a marinade, a salad dressing, a condiment and the original garlic spread.
How to Use Tachbisha for Cooking
The marinade can be used on steak, poultry, fish and even hearty vegetables such as portobello mushrooms. It couldn't be any easier, just take your bottle and pour over your protein or veggies, bake or grill. You don't need any additional spices or seasoning which is the goal for Hagit. She wants to make flavorful cooking convenient for the busy family.
The garlic spread can even be used as alternative to traditional pizza sauce especially for those that may not be able to eat tomatoes for the acidity. The salad dressing is one Hagit's favorite creations because she added coconut cream to the ingredients to give it a luxurious creamy finish for a unique salad experience any foodie will want to try. Because of the coconut cream you could also use it as a Thai inspired marinade. On their website they also have a recipe for Creamy Thai Vegan Soup.
Award Winning Success
After 2 years and starting with 300 bottles, Hagit has now sold over 10,000 units of her Tachbisha marinades and condiments all over the tri-state area and beyond. What Hagit hopes people realize is how much work goes into taking a recipe like this and putting it on the shelf. Since the Covid pandemic, making deliveries to retail stores proved more difficult and sampling at retail stores is non-existent which can really disrupt a burgeoning food manufacturing such as Tevony.
For Hagit, she treats challenges as a form of motivation. The company has shifted to more online marketing efforts to get her products in front of people that are now cooking at home. You can find the entire Tachbisha line on Amazon.com as well as on their own website delivered right to your doorstep. Retail is also getting some changes with in-store POS displays in lieu of sampling.
All of this work has culminated in 2020 with an award, making Tevony the the recipient of the 2020 Sofi Award for Best New Product.
Today I'm speaking with Catherine and Jose, the co-founders of Apt84. They are entrepreneurs who embraced the tiny home trend and turned into a business right here on Long Island.
From private events to wine tours and collaborations, Apt84 is providing inspiration wherever they go! As a bonus to our listeners, Apt84 was generous enough to give one of our listeners a chance to win $100 gift card. Head over to Instagram for those details or join our mailing list for more exclusive offers and giveaways https://bigfoodtalk.com/apt84bus.
About Apt84 Skoolie Experience
Catherine and Jose embrace what I call, the entrepreneurial spirit. Opening a new business always comes with risk, including startup costs but converting a school bus into a tiny apartment has it's own set of challenges.
It took months to get Apt84 off the ground but as these two owners will tell you, it was worth it. Catherine says she knew she always wanted to start a mobile business on wheels. They made a name for themselves quickly by being present at local events and taking advantage of all the press that came there way.
Apt84 is growing quickly and is now an experienced based business using mobile vehicles with plans to add to their fleet as soon as possible. Given the uncertainty of COVID, hosting events is just as uncertain in the future but they are staying positive along their journey.
Embracing Collaborations with Open Arms
Pre-covid you could find Apt84 bus hanging out at a local brewery or food event. Guests can use the bus as a lounge or hangout and it makes for some wonderful photo opportunities. They are continuing to work with local restaurants and others during these challenging as a way to continue to evolve the business and keep their brand visible.
Look for even more events from them coming soon including collaborations with local food trucks, restaurants and more. We are going to begin working on a collaboration for my business, Big Lou's Onion Sauce & Social Play Haus for Oktoberfest.
Growing the Business
Apt84 has a wonderful Instagram channel that you can follow @apt84bus. The marketer in me couldn't resist asking how they've been able to grow the following so quickly and what it always comes down to is authenticity.
What you'll notice on their page is authentic content that shows not only their events but behind the scenes of their vehicle conversions plus inspirational content in their stories. Catherine admits not getting hung up on creating the perfect post is the key to posting more consistently.
Another reason for their success is their teamwork. Jose comments on how they both have their strengths they bring to the business which further defines how they operate the business. Many partnerships that flourish are ones that bring complimentary skill sets to the business.
Today I'm joined by Tom Fazio, an executive chef with 20 years experience now stirring things up at That Meetball Place in Farming and Patchogue, NY.
Tom joined the team during the pandemic and has already brought the menu to new heights. Listen in to find out how he describes what makes for a great dining experience, how he works with his team and the most enjoyable part about being a chef.
I've dined at That Meetball Place many times since it's opened and I can tell you the food is now better than it's ever been. My last experience was Chef Fazio's Goodfellas Wine Dinner that took place on July 30, 2020.
About Chef Fazio
What you'll notice first about our interview is how down to earth and straight forward Tom is. Having just met him, you can tell what a genuine person he is which comes through in his cooking. He jokes about choosing food service as a career, having worked both the front and back of the house for the last 20 years.
I decided to ask the most direct question I could which was what makes Chef Fazio passionate about the restaurant business? Tom talks about loving the speed and excitement of it all. You'll have to tune in to hear more about what makes him tick and how he manages his team.
This part of the conversation reminded about my conversation with pastry chef Claudia Flemming.
New Chef, New Menu
After being out of work for 8 weeks, Chef Fazio found a home at That Meetball Place. It usually takes 2 months to write a new menu but that didn't stop Tom from doing it in real time during a pandemic.
I got curious about how a restaurant pivots during this challenging time and what Chef Fazio brings to the table for an established restaurant such as That Meetball Place. Many young chefs would start with the menu but thanks to Tom's experience and tenure he really wanted to understand the goals of the ownership group and writing a menu that meets their vision.
As a fast casual restaurant, it was missing some trendy fast casual menu items even though they''ll always be known for their meatballs. The classic meatball is made from ground chuck, short rib, pork and veal but you can also get Buffalo Chicken, Lamb, Lobster, Ginger Garlic Scallion Pork and Eggplant meatballs.
Not into meatballs? No problem! They are serving up lots of items between the buns, including a Lobster Grilled Cheese, Korean BBQ Beef and a Super Saucy Secret Special Burger Madness Thing!
I encourage you to check out their full menu: https://thatmeetballplaceli.com/locations/farmingdale-ny/#menu
What Makes for a Great Dining Experience?
Tom talks about emotion and food. When a meal can transport you somewhere, like a childhood memory I had when tasting their Baked Pacheri that's when you've had a great experience. Dining out is about value and experience. You don't want a dining experience to get old ore repetitious, that's why experienced chefs like Chef Fazio know how to delight customers all along their food journey.
I'm excited to see what's in store for the future at That Meetball Place and I will personally be back time and time again.
Keep your eyes peeled for an all inclusive Chef's Tasting Menu coming up in their private room as well.
Have you had a great experience at That Meetball Place? What did you order? What should I try next?
Today's very special guest is Jaymie, better known as Jays_TravelingFork on Instragram. Jaymie is an influencers that's been able to combine her passion for food and travel making friends along the way.
Find out what meal absolutely blew her mind as well as our speed round where I ask Jaymie to tell us her of recommendations for brunch, lunch, dinner and more.
About JaysTravelingFork
For starters it's impossible to ignore the current world we are living in. The pandemic has changed the way we dine and Jaymie has much love and support for the restaurant owners, chefs and staff that she now calls friends.
JaysTraveling_Fork has gone through changes over the years, starting as far back as 2013 but at the time she wasn't the fab photographer you know today. Jaymie is even a little embarrassed of those early photos which I think is totally fine. Like any creative person, we go through stages of our craft and improve over time. JaysTraveling_Fork only went public a little over 2 years ago and has already amassed a following of 15k !
As Jaymie describes her love of food and the creativity that goes into the dishes she is served, I asked her where that passion comes from. Growing up in the Bronx, she essentially describes a melting pot of culture that influenced her and gave her an open mind about all things food.
A Mind Blowing Meal
Having dined at 100's of establishments over the years, I was curios what type of meal would make Jaymie stop and pause. What meal would blow her mind and why. Luckily for Jaymie, her boyfriend is an airline employee which translates to, they get to travel more than the average Joe.
Jaymie's favorite spot happens to be in Aruba. A popular destination for many New Yorkers. When you're a food enthusiast and you travel a lot, the first thing you want to know is, where do the locals eat? On a trip to Aruba a taxi driver brought her to a local destination where he ordered a soup that Jaymie wasn't expecting. Brace yourselves for Iguana soup! That same driver brought Jaymie, to 3 more spots.
How To Take Epic Food Photos
For Jaymie and Jays_TravelingFork it's all about Instragram. Other social media pages like Facebook and Twitter are for personal use and friends and family only which makes sense. Jaymie mainly uses her iPhone out of convenience and she also has a Canon T7i that she will use for contract work or bigger projects.
Lighting in itself is a whole other world but for foodies on the go, a portable light is the way to go. If you want a powerful light that you can take anywhere to make your food photos look impressive. tune in to the whole episode to Jaymie's lighting recommendation and food photography tips. Get the light she recommends here: https://bigfoodtalk.com/jays_travelingfork_food_expert.
Best of the Best For Dining on Long Island
As we wrapped things up I hit Jaymie with a surprise speed round where she gave us her best lunch, brunch, dinner, cocktail, dessert and outdoor dining spots not to be missed! I know she made me a fan of Roc & Olive in Long Beach, NY.
Do you have a favorite spot you'd like me interview? Leave me a comment at https://bigfoodtalk.com or message me on Instagram or Facebook.
Today I'm speaking with Anne Napolitano from Naplitano Consulting that offers an array of accounting services to the restaurant, food & beverage sector.
Have you ever romanticized about owning a restaurant? Wonder what goes into the price of menu items at your favorite date night spot? Anne shares her expertise on accounting and finance for restaurant owners and food enthusiasts who want to learn more about the business.
About Napolitano Consulting
What's most interesting about Anne is her energy and passion for the hospitality industry. As you'll find out, Anne was a professional chef before hanging up her apron for a calculator. Combining her two passions has really made a difference for her business and her clients.
In my experience, most chefs and creative people don't get a lot of pleasure out of "talking numbers." With the number of restaurants that close every year, having your finances in order can prevent unnecessary expenditures and make sure you're accounting for all your expenses outside of food costs.
Here are some of the questions covered in this week's episode of the Big Food Talk. To signup for updates and exclusive giveaways for listeners to support Long Island Restaurants visit us here: https://bigfoodtalk.com/what-should-restaurant-owners-consider-financially/
How Do You Finance a Restaurant?
Anne tells us how difficult it can be to obtain financing which is why many restaurant owners turn to leveraging personal assets or borrowing from friends and family if they can't find an investor.
What Startup Costs Do Restaurants Have?
From the lease to building out your dream space, the costs add up quickly. Anne offers some recommendations on how restaurants can save money on startup costs as well. It comes down to a lot of the hidden costs restaurant owners and its customers don't consider when they think about why the cost of dining out is so expensive.
How Much Profit Can a Restaurant Make?
Would you believe restaurant profit margins are in the single digits? Food costs are upwards of 25% but the almighty bar tab can contribute upwards of 80% margins which is why during the COVID-19 pandemic, restaurants have clamored to reopen their bars and open container laws were loosened to allow for liquor sales in NY State.
What Types of Reports Should a Restaurant Be Looking At?
Anne suggests the biggest consideration is making sure the data gets inputted on a regular basis whether it's an Excel spreadsheet or an application such as Quickbooks. By delaying keeping on top your revenue and reporting, you could be delaying any underlying problems your restaurant may have financially.
There is so much more information Anne has to offer on finances for restaurant owners. The key to all of this as a business owner is making sure you understand your finances from the start., keep your reporting up to date and if that's not possible find a professional like Anne to help you get setup and take that burden off your plate so you can focus on what you do best.
Today I'm speaking with Claudia Fleming, a James Beard award winning pastry chef and former owner of the North Fork Inn, here on Long Island. Claudia has had an illustrious career, working at the famed Tribeca Grill and Grammercy Tavern.
Claudia is now famous among pastry chefs and home cooks for her iconic, out-of-print cookbook called, The Last Course. In this episode of the Big Food Talk we discuss her passion for food, struggles and achievements as well as what's in store for the future.
Support Long Island's restaurants and join the Big Food Talk mailing list for exclusive giveaways and listener only discounts. https://bigfoodtalk.com/claudia-fleming-the-last-course/
Here's the list of questions we discuss through this week's episode.
How did Tribeca Grill transform your career? Claudia talks about how the staff was obsessed with cooking for people. If a friend or colleague came into the restaurant, the kitchen would kick into overdrive just to please that guest.
How does the kitchen staff execute meal service with such precision? The dance or orchestration happens through practice. One can assume the longer a kitchen staff works together as a unit, the more they can feel each others rhythm and pacing to deliver meal service at a high level. Claudia learned early on in her career to be able to rely on other people to help get the job done even if it was competitive in the kitchen.
What was different about working at Grammercy Tavern vs Tribeca Grill? For Claudia, a key moment in her career is the time spent in France between Tribeca Grill and Grammercy Tavern. Times had changed when she landed at Grammercy Tavern. A kinder, gentler kitchen is how she describes it.
Did you feel like you had enough experience for the job? Looking back, Claudia is pretty clear she was in way over head at Grammercy Tavern. For the rest of the world, tasting her desserts and in awe of her skill, we wouldn't be able to tell. It was her relationships she established and her maturity that helped pushed her career along. Claudia clearly had a great work ethic as she reveals as well.
What was your inspiration for The Last Course? The cookbook The Last Course was a culmination of her careers work and represented her repertoire at Grammercy Tavern. Claudia never thought about making a cookbook before but they had a large literary clientele, where one thing led to another and next thing you know she's a published author. It's a little more complicated than this summary so listen in to get the full story on this iconic cookbook.
Why did you decide to move back to Long Island? For Claudia, the answer was simple. Now married and looking for a different lifestyle with her husband, they decided to open The North Fork Inn. It was a simple concept. No fancy hooks, just great food and service and it worked. Sourcing local ingredients and cooking with passion always
Want to find out which dessert Claudia loves the most? You'll have to download and listen to the full episode to hear the rest of our discussion. How some of her dishes were happy accidents or how preparing simple food isn't as easy you think.
Today I'm speaking with Angelo, the owner of Fire Island Vines in Bay Shore, NY. Angelo is an entrepreneur with a keen sense of what his customers want. After operating a wine tour business for 7 years, he recognized an opportunity to offer a winery experience on the south shore of Long Island.
Fire Island Vines opened its doors only 10 days prior to the coronavirus pandemic. Opening a new restaurant is always a risky proposition but doing so during these challenging is not for the inexperienced business owner.
Visit https://bigfoodtalk.com/fire-island-vines-bayshore-ny/ to support Fire Island Vines during these challenging times and join our mailing list for special promos and giveaways exclusive to Big Food Talk listeners.
Prior to Fire Island Vines, Angelo had run a successful wine tour company called First Glass Wine Tours that started in 2013. While running the wine tour business on the North Fork of Long Island, he wanted a change in his lifestyle. While driving guests to all 50 wineries on the east end, Angelo created great relationships with many of the wineries. Their motto is to treat everyone like family.
Being familiar with hosting his guests on their wine tours, Angelo had an inside look at what type of experiences customers enjoy while touring the wineries.
Providing the experience was only piece of the puzzle. Angelo and his family at Fire Island Vines also decided to make their own from their expertise. As you'll find out, not anyone can just have their own "winery" due to regulations from the state and county. This is what makes Fire Island Vines a standout location to visit for date night, family gatherings, birthdays and events.
Listen in to the complete episode to hear more about how they create their own wines. Fire Island Vines currently bottles 5 different varieites of wine. FIV Pinot Grigio, FIV Sauvignon Blanc, FIV Riesling, FIV Rose and FIV Pinot Noir.
Check out my tasting video where I try the FIV Sauvignon Blanc for the first time
https://youtu.be/KZOVqBMfh08
More than Wine
The beauty of FIre Island Vines is how they truly created a composed menu and experience beyond their roots in wine. They have a Mediterranean inspired menu including Spanikopita, pita sandwiches like their classic Gyro and charcuterie boxes you can grab to go on your way to Fire Island beaches.
Like many businesses since the pandemic, they've been forced to collaborate and get more creative. Being the new kid on the block in Bay Shore, NY hasn't stopped them one bit from offering date night packages, adult ice pops and more!
Today I'm speaking with my friend Victor, owner of The Cook's Studio in Hicksville, NY. Victor is a chef who loves teaching people how to cook. From mozzarella making to sushi to paella, there are classes for everyone. You won't want to miss out on these unique interactive cooking classes located inside the only winery in Nassau County at wineUdesign.
Watch the Video Interview: https://bigfoodtalk.com/cooks-studio-hicksville-ny
About Chef Victor McNulty
Victor has been a chef for the past 30 years and a chef instructor for the past 15 years. Turns out Julia Child was his first true chef inspiration watching her as a child on TV. He loved being in restaurants since his first summer job at the age of 13 washing dishes at the South Hampton Inn.
After a number of summer and weekend jobs Victor attended NYU for restaurant and hotel management and realized he hated school but still loved working in restaurants. The quicker path to ownership was going to be back of the house and Victor then decided to transfer to the French Culinary Institute. Having worked in many restaurants around the United States and after owning his own restaurant he wanted to settle down and spend time with his family.
Victor landed a job at the Culinary Academy of Long Island where he truly discovered his love of teaching and stuck with them until their unfortunate closure.
A Cooking School Inside a Winery
He always wanted to open a cooking school and had been looking at Main St in Huntington originally until he connected with his good friend Vincenzo who owns wineUdesign in Hicksville. Both are members of the Long Island Food Council. Originally Victor wasn't sure about the idea of running a cooking school inside a warehouse but fast forward a few years and turning industrial warehouse space into a hot spot has become a trend.
If you register for one of their many cooking classes you'll be surrounded by barrels and wine making equipment. It creates quite the ambiance as you and your date, your friends and family or colleagues learn to make your favorite dishes. Bonus! Wine tasting is included with your cooking class.
Food Brings People Together
In this episode of the Big Food Talk, we discuss so many topics from wine pairing to food culture and beyond. What's truly unique about the Cook's Studio is Victor and his perspective on food. The Cooks Studio brings people together whether it's a mozzarella making class with your loved ones or a team building event for your colleagues, you'll learn, laugh, eat and create memories that last a lifetime.
View The Cooking Class Calendar
Don't forget to make a donation at https://bigfoodtalk.com and share your food experiences with us at https://facebook.com/bigfoodtalk or https://instagram.com/bigfoodtalk
Today I'm speaking with my good friend Michael from Gianco Environmental Services. The company provides environmental, engineering, waste management, health and safety services for businesses, restaurants and home owners here on Long Island.
As we know, restaurants and businesses have been impacted by the COVID pandemic in way we haven't even begun to understand as of today. Michael offers his expertise on the importance of deep cleaning and sanitizing, as we as why restaurant owners should be proactive about waste management and its impact on the environment.
Michael is also my first guest on the show who suffered from the coronavirus personally. It's great to hear he's doing well and was able to maintain his healthy to get back to work.
Watch the Video Interview: https://bigfoodtalk.com/gianco-environmental-services/
About Gianco Environmental Services
Gianco Environmental Services is a family owned business that started with Michael's Dad who ran plastics recycling company aimed at the manufacturing industry. From there the business evolved over time due to the natural maturation of the manufacturing industry for all the right reasons, meaning manufacturers were producing less waste.
Gianco is now actively involved in the restoration, decontamination, disinfecting and deep cleaning for many sectors with a focus on the restaurant category in part due to the participation in organizations such as the Long Island Food Council.
Why Restaurants Should Be Proactive About Waste Management
The number one reason is healthy safety. Restaurants need to be proactive about their waste management to avoid contamination in their store. Michael also discusses some potential cost savings as it relates to segregation of recyclable materials.
Restaurants are currently utilizing Gianco's services for deep cleaning as they are opening back up for indoor dining here on Long Island. This doesn't mean simply wiping down tables and chairs for each new customer. This is about deep cleaning the entire storefront on regular basis to meet regulations. Michael also provides clients with inspection services using the latest technology and data to determine the cleanliness of a location.
Anaerobic Digesters Help Reduce Food Waste
Food waste is a term we don't really want to think about as customers and something that restaurants have to deal with on a regular basis. Food waste is a real problem that affects food cost and the environment. Spreading awareness of technologies such as anaerobic digesters can have a positive impact on the industry. Listen in around 12m28s to hear Michael discuss some issues around food waste and what an anaerobic digester actually does.
Environmental Services for Home Owners
As homeowners, the last thing you want to deal with are troublesome problems such as mold ,lead and asbestos. Professional service companies such as Gianco can be helpful in that they provide air quality testing. Older homes that have converted from oil to gas need to have the old oil tanks removed. This is exactly why you'd need to speak to a professional such as Michael.
The Green Building Council
There's a lot of talk about the environment but for the average consumer, homeowner and restaurant patron, we don't have a lot of insight into what improvements are being made. It's comforting to know companies such as Gianco Environmental Services participate in organizations such as the Green Building Council. Their vision is that buildings and communities will regenerate and sustain the health and vitality of all life within a generation.