In Episodes 20 and 21 of The Art of Spooning podcast — Seven Days in the Valle de Guadalupe…all in Two Half Hours — Michael and Sheen discuss the Valle de Guadalupe, Baja California and the new cuisine of Baja with W. Scott Koenig and Drew M. Deckman *   *   * The audio for Episode 20 […]

In Episode 19 of THE ART OF SPOONING Podcast — What’s The Difference Between The Taj Mahal And Teotihuacan? — Michael and Sheen discuss the parallels between Mexican and Indian cuisines with Isabel Cruz of Isabel’s Cantina in Pacific Beach and Saransh Oberoi of Masala Street in La Jolla. For the Audio: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-19-whats-the-difference-between-the-taj-mahal-and-teotihuacan-part-2 RSS: http://feeds.feedburner.com/TheArtOfSpooning The […]

Here is the second part of “The Men of Meat,” Michael and Sheen’s discussion with San Diego’s reigning kings of pork and beef – Hanis Cavin and Daniel Barron. The Podcast audio is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-17-the-men-of-meat-part-2 RSS: http://feeds.feedburner.com/TheArtOfSpooning The video version of the BOTH Episodes 16 and 17 is available here:  The video […]

In Episode 16, Part I of “The Mean of Meat,” Michael and Sheen talk to San Diego’s reigning kings of pork and beef – Hanis Cavin and Daniel Barron – about all things carnivorous.The episode is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-16-the-men-of-meat-part-1 RSS: http://feeds.feedburner.com/TheArtOfSpooning

Episode 14 – Poke And Ceviche: Dishes Or Concepts, Part 1 is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-14-poke-and-ceviche-dishes-or-concepts-part-1 RSS: http://feeds.feedburner.com/TheArtOfSpooning Let us know what you think!

Luke Girling’s got a farm. Coral Fodor Strong’s got a table or two. Who better for Michael and Sheen to ask about the past, present and future of the Farm-to-Table movement than these two? Episode 12 – The Yesterday, Today & Tomorrow of Farm-to-Table, Part 1 is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/the-art-of-spooning/id1306979997?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-12-the-yesterday-today-tomorrow-of-farm-to-table RSS: http://feeds.feedburner.com/TheArtOfSpooning […]

Tommy Gomes is San Diego’s longtime fishmonger and Frankie Terzoli runs Fishmonger’s Market & Seafood Bar. So what does it actually mean to be a “fishmonger.” It — and many other questions — are ones Michael and Sheen explore on Episodes 8 and 9 of The Art of Spooning Podcast. Episode 8 – A Fishmonger’s […]

It’s the return of Mercy Baron as Michael and Sheen interview the Kansas City Master BBQ Judge and grill master Billy Joyce, a soon-to-be BBQ Competition circuit contestant. The fun starts tomorrow on Facebook Live on (for now) my Facebook page:  https://www.facebook.com/michael.gardiner.790 Come be a part of the show!

They say that “Spooning Leads to Forking” and they may be right. But The Foodie Whisperer and I have a different take on the fine Art of Spooning and bring it to you weekly by delving into the corners – bright and dark – of today’s food scene from the business of food to the […]

Mercy and Michael interview D.J. Tangalin of Bivouac Ciderworks and Anthony Sinsay of Jsix about the rich history of Filipino cuisine, the consensus “America’s Next Big Food Trend.” Check out our 14th episode at: iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-14-the-impending-pinoying-of-ethnic-cuisine-in-america FeedBurner: http://feeds.feedburner.com/allForkedUp

Mercy and Michael interview Jeff Rossman of Terra, Bunz and the California Restaurant Association and Trish Watlington of The Red Door and San Diego Farm-to-Fork Week all about Restaurant Week and the Farm-to-Fork Week. The audio is now available at the following links: iTunes: https://itunes.apple.com/us/podcast/all-forked-up/id1221543146?mt=2 SoundCloud: https://soundcloud.com/user-46485143/episode-13-farm-to-fork-restaurant-week FeedBurner: http://feeds.feedburner.com/allForkedUp The video is available at the following link: YouTube:  https://youtu.be/AY4wM4GovLU

Here is the video from the eleventh ALL FORKED UP PODCAST.  Mercy and Michael interview Jayne Battle, the mastermind behind Jayne’s Gastropub, and MasterChef semi-finalist Nick Nappi of Bar One about gastropubs, sports bars and what they mean in today’s San Diego food scene. See the Episode on YouTube at https://youtu.be/fsq6K6AwazY  

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 […]