Mercy and Michael interview Ruth Henricks of Special Delivery and Karl Prohaska of Kitchens for Good about the world of cooking for charities. Check it out at these links: iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-9-cooking-up-some-good RSS: http://feeds.feedburner.com/allForkedUp Make sure to check out:  http://www.BaronsBBQBeat/com.

Mercy and Michael interview Terryl Gavre and Matt Gordon what happens after asking the question:  “So you wanna open a restaurant?”  For the answers tune in from one of the following links: SoundCloud: https://soundcloud.com/user-46485143/episode-8-so-you-wanna-open-a-restaurant RSS: http://feeds.feedburner.com/allforkedup iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2

  Where Have All The Line Cooks Gone? That’s the question Mercy and Michael ask as they interview Chefs Phillip Ian Esteban and Mia Sailing about the difficulty of finding qualified, willing candidates for Back-of-the-House positions in the San Diego restaurant market. iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2 RSS: http://specialtyproducenetwork.azurewebsites.net/episode-07-where-have-all-the-line-cooks-gone/ SoundCloud: https://soundcloud.com/user-46485143/where-have-all-the-line-cooks-gone Make sure to check out:  http://www.BaronsBBQBeat/com.

Mercy and Michael interview former James Beard Award nominee Daniel Barron and Stevan Novoa and Travis Randoll on the allure and realities of Pop-Up restaurants. It all culminates in an “outing” of sorts…one we could “barely” stand.  Check it out on iTunes at:  https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2 All Forked Up by All Forked Up on Apple Podcasts itunes.apple.com […]

For our second episode of this maiden voyage of the All Forked Up podcast we discuss the past, present and future of the Farm-to-Table movement with Trish Watlington owner of (and farmer for) the Red Door Restaurant in San Diego’s Mission Hills neighborhood.  The Red Door is, essentially, Farm-to-Table’s San Diego flag bearer and Trish […]

Karl Prohaska is a comedian.  No, hang on, he’s a Chef.  A funny one, but a Chef (Executive Chef and General Manager of the Mad House Comedy Club in Horton Plaza).  Or maybe he’s a tasty comedian. Either way his weekly Shot and a Beer is must listen stuff.  Up until recently, listen to it […]

In Part II of our interview with Chef Davin Waite of the Wrench & Rodent Seabasstropub and The Whet Noodle in Oceanside, Keith Langhorn, Mercy Baron and I cover the history of sushi in San Diego, the Cafe Japengo family tree, the Wrench & Rodent name and the importance of mentoring.  

From interviewee to co-interviewer.  Keith Langhorn, Mercy Baron and I interview Chef Davin Waite of the Wrench & Rodent Seabasstropub and The Whet Noodle in Oceanside.  This is the first of our two part interview with topics ranging Davin’s beginnings as a sushi chef, the birth of the Noodle to the Rodent’s relationship with Luke […]

We talk Cali-Baja food, Barbacoa as the original BBQ, the good fortune to be fed like a Mexican kid, being IDed as a food writer, ramen and MasterChefs Nathan Odom and Claudia Sandoval in Part II of my interview with Keith Langhorn — and, crucially, co-host Mercy Baron (the Baroness of BBQ) — of KNSJ radio, 89.1 on […]

British food, sweetbreads and Santa Maria Barbecue were all fair game last Thursday when I was interviewed by Keith Langhorn of KNSJ radio, 89.1 on the FM dial for his “Food For Thought” program.  Here is Part 1 of that interview, scheduled for airing on Saturday, May 28 at 7:30 p.m..

When the cat’s away the mice will play.  In my case, that means playing with mussels, a tasty mollusk that my wife refers to as “the black death” on account of her relatively severe allergy to the stuff.  My favorite preparation is an 80s-90s style fusion affair that combines aspects of the flavor profile of […]

It began with a telephone call from my sister: “You know what Mike wants for his graduation?” I could honestly say that I did not, and told her so. “He wants to roast a whole pig!” It was an idea we had played with before, with various degrees of facetiousness and seriousness. This time, though, […]

The development of Baja Med as a cuisine coincided with – even if it was not exactly caused by – a renewed focus amongst chefs in the region on Baja California’s natural bounty.

“SOL” – a play on words connecting the Spanish word for “sun” with the acronym for “Sustainable, Organic, Local” – has come to be something of a slogan, a rallying cry for Slow Food Movement. There are good reasons to eat food that is all of that, but it is also important to remember that […]