Plumluvfoods

On this episode we chat with Digital Editor for Edible magazine's Long Island Brooklyn Manhattan and East End. Meghan has seen a ton of food trends and can elaborate more on the the continual conversation about digital media. We also play "What did you learn" and check out whats off the Block brought to you by Hotbloxx cutting boards.

ON this episode we talk to author and senior writer for CT magazine Erik Ofgang. Erik does a ton of food writing and is a great human being, but make no mistake, CT magazine is a major publication, so it will be interesting to see how Chef Plum can chat with a really smart guy. Erik Ofgang is a senior writer at Connecticut Magazine, and the author of Buzzed: Beers, Booze, & Coffee Brews — Where to Enjoy the Best Craft Beverages in New England. His next book Gillette Castle: A History is scheduled to be released by History Press. He has previously contributed to The Associated Press, Tablet Magazine and Westchester Magazine. In addition to teaching at Western Connecticut State University's MFA Program, he teaches journalism at Mercy College in New York. While a student in WCSU's MFA program, he had the honor of serving as the inaugural editor of the MFA's literary journal Poor Yorick. Plus we play what did we learn brought to you by Ergochefknives use promo code plum15off for a great deal and whats on the

On this episode we check in with the bacon minister himself Adam Poch. Adam is just recently back from a huge bacon festival in Iowa called the Blu Ribbon Bacon Fest. We get all the lowdown on the event as well as whats new with the world of bacon. We also chat about some of the upcoming festivals coming up and if bacon is losing its allure in the culinary world! We also play what did you learn and check out some news on this episode of Plumluvfoods Live! Follow Adam on Instagram at Bacongurubb13 and of course @heavymetalteddy on Twitter

On this episode we talk with my new buddy Dan from Thimble Island Brewing Company. This brewery has quickly become a staple here in CT and is expanding rapidly. We talk food and beer, what it takes to make a brewery happen and more! We also chat about whats upcoming with the Edible series as well as the new giveaway. Food Beer and more all on this valentines day episode of Plumluvfoods

On this episode Chef Plum chats with Chef Uno Immanivong from Dallas's Chino Chinatown. Chef Uno is an amazing chef who is on the forefront of Latin Chinese fusion cuisine.  We talk about the blend of these amazing flavors and how receptive the clientelle is to new flavors. We also chat about social media in the hospitality industry, and how new media can expand your brand. We also check out whats in the news, and play what did we learn. We also announce a brand new contest with an awesome prize!!. Chef out Chef Uno at @chefuno on Instagram and of course chinochinatown.com 

On this episode we take a step off the normal path to talk with one of my favorite sports casters David Todd from ESPN Pittsburgh. David also co-hosts the very popular Terrible Podcast which is all about the Pittsburgh Steelers. We talk about digital media versus traditional media, David's thoughts on the end of FM radio in Norway, and of course gameday foods and how they differ from all the different sports David covers. We also try to get David to talk Plum of the Steelers bridge as well... Check out David weekdays at 4pm on ESPN Pittsburgh and of course on Iheart radio. Follow him on Twitter @davidmtodd

On this episode we chat with Chef Ryan Peters. Ryan just finished an amazing stage at an amazing restaurant called... the French Laundry.  Ryan is a young chef that gives me hope for young Chefs in this industry. We talk about the business, social media and how it affects hiring, Chefs Roll and more. We also play what did we learn, and talk some news!

Tonights episode is all about the Chef and shining a little spot light on awesome chefs across the country. ChefLife magazine is on the show. We talk about the history of the magzine and what made it happen. All the cool chefs across world that we meet through social media and more. Plus we touch on Norway the first country to do away with FM radio, pop up dinners, and more on this episode!

On this episode we talk Chefs United for Future Chefs of America with Chef Kevin Levine. Chef is hosting an amazing charity event, January 16 in Myrtle Beach SC. The event is an 8 course wine dinner with a silent auction.  We also talk about the bussiness moving forward in 2017. Whats up with Hotbloxx and seasonal work in a destonation town. We check out the trending news story and play what did we learn. Follow Chef Kevin on Instagram @chefscatoris

Happy New Year! on this episode we talk food and hotel business with Chef Nick Calias. Nicholas Calias has lead the culinary operation at The Colonnade Hotel and Brasserie Jo for nearly a decade. In 2013, he received “Chef of the Year” honors from the Boston Chapter of The American Culinary Federation, and in 2015, he won the “Chef of the Year” award from the Massachusetts Restaurant Association. We chat about regional food, hotel operations, winning awards and planning for huge events like new years eve in Boston! Of course the age on question on this show millennials in the kitchen...  Chef Nick is an amazing chef and an even better person so this conversation is sure not disapoint! 

On this holiday episode we talk about some of the best holiday parties and what its like in the bussiness when you have kids. Our guest is Chef Ninamarie Bojekian from ooh la la catering. I met Ninamarie on the show the Taste and we have stayed in touch over the years. She is now a new mom and a chef and the two are hard to juggle for sure! We talk about balence and what makes it so hard to be a parent in this bussines. We also talk a little news and of course play what did we learn. and of course Updates on the future of show itself, and of course Edible Nutmeg on the Road on Mynetwork tv Saturday mornings.

On this late bloomer episode, we talk to Chef Jeff Purrazzi about mentoring and staffing. Chef Jeff has ton of guys that work for him, so we cover interviewing, what to look for and mentoring the next generation. We also touch on holiday parties and more. We talk about the the show and whats coming up this week on Edible Nutmeg on the Road and what the plan for the future is. We also cover this week's top food news story and play what did we learn!

On this episode its all about the wine as we welcome in Girish Patel, "G" is a expert on wines and his families bussiness own and run  serveral wine shops. We talk about holiday wine pairing and whats hot this year. We also chat about 100th episode plans, Boston and of course the Tv show, Edible Nutmeg on the Road on WCTX My Network TV. As always we play what did we learn and provide the absolute best comentary ever on the top news of the week!

On this episode we talk with Mike and Scott Staib from Ergo Chef Knives! Ergo chef makes a fantastic knife but these guys are even better people! The boys have taken a great family company and given it a national presence. They have worked with chefs such as Guy Fieri, Micheal Symon, and more! Their products are a staple of my culinary arsenal and you hear about them every week on this show! We talk about why make a knife with an angle, from chef to knife maker, and more! Plus what did we learn and this weeks top food story! check out ergochef.com

On this episode we chat with the fantastic Kierstin Pupkowski from WTNH ABC CT about getting booked. Kierstin will help us get the inside scoop to getting booked. What does she look for initially, what does she want to see in the segment, and what does it take to get invited back. How important are food segments these days and if she see's the trend of food segments on lifestyle shows continuing. We also chat about the Veteran at a local Chilis restaurant story that is taking over the internet and what does a new president mean for the hospitality industry all on this episode of Plum Luv Foods Live.

On this episode we chat with Chicago's own Chef Aram Reed. We talk about private chefs vs traditional chefs. Do we miss the rush of the restaurant line, the commraderie, or does it make us a stronger chef because of how much we work alone and have to promote ourselves. Its a conversation that is sure to make everyone have an opinion if you have ever worked in a kitchen. Also, is it worth it to take catering jobs out of state? We think so I and will tell you why! Plus the cat is out of the bag on Edible Nutmeg on the Road!

ON this special halloween episode of Plumluvfoods we have special guest Omar aka culinary harassment and Hassan Muscelmani from Hells Kitchen having a round table discussion with Chef Plum about some of the scariest moments ever in the kitchen. From knife wounds to demon chefs this storytime episode is sure to entertain!

On this episode we continue our beer series with one of the best breweries in the country New Belgium Brewing. As of 2015, it was the fourth-largest craft brewery and eighth-largest overall brewery in the United States. Our guest is Lauren Woods Salazar, she is the wood callar director for New Belgium Brewing.While she was developing the wood program, Lauren also built the company’s sensory program, where she developed the sensory program from a basic production check to its present world-class program and education. Lauren and her team focused on the education of New Belgium’s expert taste panel, sales staff and distributing partners in production and flavor profiles of each craft beer.Lauren has served as a judge at the World Beer Cup and Great American Beer Festival, and as a faculty member of Siebel Institute of Technology. She has presented for the Craft Brewers Conference, World Beer Cup, American Homebrewers Association, American Society of Brewing Chemists, Master Brewers Association of America and ot

On this episode we talk with Taylor from Church owl beer. Taylor is very cool and to top it off makes awesome beer. Oh yeah did I mention its gluten free. We hear Taylor's story and talk about what sets her beer apart from other gluten free beers. this stuff is really very good. We also talk food pairing with beer and more. Also we chat a little about after shift drinks and more. Its all about the hops, the beer, and flavor on this episode!!

On this episode we talk with Chef Mark Henry, I have never seen a man take apart a pig as quickly and perfectly as Chef Mark. This guy is the Charcuterie king of Colorado and a damn fine chef. Chef Mark recently killed it on Cooks vs Cons and has won compitions all over! We also chat about charity gigs and if they are good for business. Its all about the meat on this episode of Plum Luv Foods