The Bite Goes On - Radio Misfits

Latest Episodes:

The Bite Goes On – Renegade Foods Apr 10, 2020

Show notes

Iona Campbell and Kalie Marder are the co-founders of Renegade Food. From their website, ‘Iona is a life-long vegetarian and now vegan. As an animal lover and foodie, she is passionate about creating plant-based recipes inspired by their traditional counterparts. She has a background in the food industry and has worked alongside classical chefs around the globe. Kalie is a longtime vegetarian and lifelong animal lover. She has a strong project management background, having managed numerous large and complex projects around the world. She has a passion for plant-based food and is working to make a difference in our food chain through sustainable, nutritious and delicious plant-based options.’ [EP75]

These ladies are disrupting the food industry with their smoked meats made entirely from plants. In this show, we find out how and why they created this company, what the market is for this and how they are looking to grow their company. Curiosity leads to questions about why charcuterie, how do you develop the flavors and more.

Soon to be available online, visit their website at www.renegadefood.com

The Bite Goes On – Merrilee Olson, Preserve Farm Kitchens Apr 03, 2020

Show notes

Merrilee Olson is the Founder of Preserve Farm Kitchens. Merrilee created this company because she was shocked that unsold product from the farmers market was being uneaten and she was determined to find a way to help farmers create another revenue stream and not waste their produce that they spent so much time and care procuring. Merrilee’s commitment to the farmers is to be commended and she is determined to create recipes that make their produce shine. [EP74]

Trying to make this a viable business is another story. She has been persistent in exploring all of the ways to move Preserve Farm Kitchens forward. Her food manufacturing company not only creates recipes and products for farmers, but also works with specialty food companies to develop and co-pack their branded product, offers in house products for Private Label and has a collection of products under the Preserve Farm Kitchens labels.

You can find more information at preservefarmkitchens.com and even order products on line.
Instagram @preservefarmkitchens

The Bite Goes On – State of Sonoma Mar 27, 2020

Show notes

The “shelter-in-place” order has been given by our California Governor Gavin Newsom. We are working from home this week. We joined forces with our brother podcast The Wine Makers and decided to practice “social distancing” by trying out the Zoom app and continue recording shows for our listeners. Sondra talks about the state of the food and wine industry going forward. Her restaurants and catering business have closed with no projected opening dates.Our Wine Maker friends are in a holding pattern. It’s getting weird out there !!! [EP73]

We will continue to do our shows, bring some information and hopefully spread a little joy. Once we get familiar with our different app options and sound quality, we will continue bringing guests onto the show. We hope that by continuing to record our podcasts we can bring some sense of normalcy into your lives. Enjoy the show.

danecellars.com
winerysixteen600.com
thegirlandthefig.com

The Bite Goes On – Michael Volpatt, Big Bottom Market Mar 20, 2020

Show notes

We have a new friend and what a fun episode to record. Michael is engaging and enthusiastic and is a brilliant business owner. We spend time talking about Guerneville (his town), BISCUITS (yes in capital letters) he brought us some and they were divine!! Oprah named his biscuits as one of her favorite things and that was fun to hear how that happened. He is working on his second cookbook and has a line of house wines made by his friends in the business. [EP72]

He is currently doing Facebook live at https://www.facebook.com/michael.volpatt everyday at 3pm while we are sheltered in during COVID19 – these videos will give you so much insight into this amazing man.

Follow him @big_bottom_market @fabtasticsweetie and shop online at www.etsy.com/shop/BigBottomOutpost

The Bite Goes On – Alycia Harshfield, CRAF Mar 13, 2020

Show notes

Alycia is the Executive Director of the California Restaurant Association Foundation (CRAF). Alycia’s enthusiasm in indicative of why this Foundation is able to raise money and succeed to help so many people. The Foundation is the helping hand that empowers California’s restaurant workforce through education, scholarships, and emergency assistance. The Foundation has a few programs including Scholarships, Restaurants Care and Pro Start. In 2019, $90,000 in scholarships were given to 30 students. Since its inception in 1981, CRAF has awarded more than $2 million in scholarships and grants. Restaurants Care provides one-time financial support to restaurant employees facing an unforeseen hardship. ProStart is a two-year high school culinary arts and restaurant management program. In California, the CRA Foundation runs the ProStart program in 140 public high schools – reaching 13,500 students. Many of the schools that they serve are under-resourced and are in disadvantaged communities. The CRAF was founded in 1981 and is doing an incredible service to the hospitality industry. [EP71]

To learn more about the CRAF visit www.calrestfoundation.org or on Facebook at https://www.facebook.com/CRAFoundation/ and Instagram at @crafoundation

The Bite Goes On – Hilary Austen, West County Wild Mar 06, 2020

Show notes

Hilary always had a dream to make cheese back when Laura Chenel was just starting out, but her carreer got in the way. Now in her ‘so called’ retirement she is working to create a culinary homestead property that includes cheesemaking, farming (Beet Generation @beetgenerationfarm), bread baking, (sara Owens @sarah_c_owens) – a demo kitchen, and just about everything that happens on her 27 acres. As an amateur cheese maker she has been working on her craft, trying to understand the blend between the scientific aspects of making cheese and being an artist.

[EP70]

Construction begins summer 2020 so we look forward to having Hilary back on the show to get an update. To follow her progress on instagram @backyardterroir

The Bite Goes On – Arden Coturri Feb 28, 2020

Show notes

We sure did get an Olive Oil education during this episode with Arden Coturri. Her passion for olive oil started back in the early 1990’s and decided that they would plant a family olive grove with trees that were imported from Italy – (in fact about 10,000 tiny plants were brought over that needed to be propagated). Wanting to get more knowledge, Arden enrolled in a class through UC Davis on the sensory of olive oil. Turns out that Arden has such good sensory evaluation skills, the California Olive Oil Council approached her to become an olive oil taster. Arden has been a member of the California Olive Oil Council’s Tasting Panel for over 20 years. This is a panel that blind tastes oil from their members to distinguish whether or not their oil is worthy of having ‘Extra Virgin’ on their label for that harvest.

As complete novices, she walked us through a tasting of 6 different oils (in beautiful Spanish blue glasses), teaching us about what makes a good olive oil, what the different imperfections taste like, how they go about the process of tasting and what it really means for their members. Arden taught us what to look for on a label and how to make purchasing decisions. Of course, the oil that Arden produces for the family winery; Winery Sixteen 600 was the best of the lineup. It was a great conversation and hopefully it will give you some insight the next time you grab the bottle that has been sitting in the back of the cupboard for five years.

The Bite Goes On – Jon Sebastiani, Sonoma Brands Feb 21, 2020

Show notes

This episode with Jon Sebastiani could have gone on for 5 hours — there was just so much to talk about. We bounce around from what it was like growing up in a family wine business, creating and selling KRAVE jerky (to Hershey’s), running marathons, starting a new business (Sonoma Brands), being a father and more.

Sonoma Brands is company that incubates and invests — currently at 14 different brands today. Some of these brands include SmashMallow, Dang, Guayaki Yerba Mate, Peckish and most recently Milk Bar. This number could grow quickly as he discovers new opportunities that align with their company’s ethos. It will be fun to see what other ideas are hatched through Sonoma Brands.

Sondra has a long history with Jon as she worked for/with him 1995 – 1197 at Viansa Winery before she left to open her first restaurant. With Jon back as the managing partner at Viansa, Sondra and her business partner John Toulze they have come full service with a partnership that provides food for the winery.

To check out more about Sonoma Brands – visit www.sonomabrands.com or on instagram @sonomabrands.

The Bite Goes On – Regina and Josh Silvers, Jackson’s Bar and Oven Feb 14, 2020

Show notes

Jackson’s Bar and Oven has one of the most popular restaurants in Santa Rosa. After the birth of his son Jackson, chef and owner Josh Silvers began looking for a family-friendly yet hip place in downtown Santa Rosa where he could get some of his favorite comfort foods. And when he didn’t find it, he decided to create it. Josh and his wife Regina opened Jackson’s Bar and Oven in 2009.

In 1999 they created their first restaurants called Syrah Bistro, morphed into Petite Syrah and then to Three Squares Cafe, they have moved the focus completely on Jackson’s Bar and Oven as a place that wasn’t just a special event restaurant, a place that folks could come for lunch and dinner or drinks every day. They expanded a few years ago as they could not accommodate all of the guests that wanted to come.

Josh and Regina have proven that with boundaries, a husband and wife team can be successful in both business and love. It makes sense that this first airs on Valentines Day.

You can find seasonal, local products and creative cocktails at Jackson’s at 135 Fourth Street in Santa Rosa. They are open everyday from 11:30 and also offer catering.

Follow them on Facebook and Instagram

The Bite Goes On – Amy’s Wicked Slush Feb 07, 2020

Show notes

Amy Covin is the North End of Bawstin (Boston as we would say). How did this CPA end up making Boston Slush in Wine Country. When passion calls, you figure it out.

That is what Amy Covin did in 2016. In late 2016, she took a trip back to Boston, she introduced her kids to their first taste of Slush and confirmed her desire to introduce Wine Country to SLUSH. With no prior restaurant experience, health department or county experience, she foraged ahead and actually figured it out and opened in May 2016. Her first slush shop was opened in Healdsburg in an old Kayak and Canoe rental property across from Russian River. From there, she opened a second shop, has two more franchise possibilities on the way. If it is up to her SLUSH will be all over the West Coast.

This conversation follows her path working with the powers that be to get the place open. She loves mentoring the kids that work for her and is a strong advocate for her community. Amy could be a stand up comic, she is funny, insightful and can get you salivating within minutes with her description of slush, soft serve and splits.

If you are in the Sonoma County area, you can find this SLUSH in Healdsburg at 13840 Healdsburg Ave or in Petaluma at 122 American Alley, Suite B. You can find daily menu updates on their facebook page and be dazzled on instagram @wickedslush [EP66]

Visit the website at www.wickedslush.com

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