Show 492, September 24, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“Founded in Hanalei by siblings Hana and Nile Dreiling, Holey Grail has built a cult-following for its donuts made with taro-based dough and unique Hawaiian-inspired flavors using ethically sourced ingredients from locally owned farms. From the 2018 opening of its first food truck, originally starting with a little red hamburger trailer and $100 fryer, they quickly garnered hours long lines of people. Holey Grail now operates two storefronts in Hawaii and a food truck in Waikiki, and has become a much-loved stalwart of the island. This year, Holey Grail made its debut on the mainland, as they prepare to open two shops in Los Angeles [Santa Monica & Larchmont] in addition to a food truck currently parked at the Platform in Culver City and usually at the Mar Vista Farmers Market on Sunday.” Holey Grail’s Co-founder Nile Dreiling joins us.

Restaurateurs Buddy and Jennifer Foy operate a pair of establishments in two different states. The Chateau On The Lake is located in Bolton Landing, New York on Lake George and the Chateau Anna Maria (launched in late December of 2020) is at the Waterline Villas and Marina Resort (An Autograph Collection property) on Anna Maria Island, Fl. “The Foy’s second location on picturesque Anna Maria Island is an interpretation of the Chateau brand with a Southern twist. Chateau Anna Maria’s cuisine is “French inspired with Italian portions.” Jennifer Foy is first-generation Italian, which means everyone must have enough portions. Chateau Anna Maria serves fresh fish, Colorado and Iowa Beef, and other chef selections. The Foys invite you to explore your palette and indulge in their fresh ingredients, attention to detail, cleanliness, and atmosphere.” Buddy and Jennifer Foy are our guests.

Robin Sussingham is the publisher and editor of Edible Tampa Bay.

“She was previously a familiar voice and award-winning reporter for many years on Tampa’s NPR station, WUSF, where she hosted WUSF’s current affairs program, Florida Matters; and she created the Florida food podcast, The Zest.” “Edible Tampa Bay is a member of the James Beard Award-winning Edible Communities, which lists 90 publications nationwide, and is the largest media organization devoted to telling the stories and supporting the efforts of our local farmers, chefs, food artisans, fishers and brewers.” Robin Sussingham takes a break from editing the next issue of Edible Tampa Bay to be with us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. AB 257 is set to take effect on January 1, 2023. It’s known as the fast-food labor law. Chef Andrew explains the background of what it does and it’s potential impact on restaurants. More here than meets the eye…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 492, September 24, 2022: Nile Dreiling, Co-Founder, Holey Grail Donuts, Kauai, Oahu and Los Angeles, CA Part One

Nile Dreiling of Holey Grail Donuts

“Founded in Hanalei by siblings Hana and Nile Dreiling, Holey Grail has built a cult-following for its donuts made with taro-based dough and unique Hawaiian-inspired flavors using ethically sourced ingredients from locally owned farms. From the 2018 opening of its first food truck, originally starting with a little red hamburger trailer and $100 fryer, they quickly garnered hours long lines of people. Holey Grail now operates two storefronts in Hawaii and a food truck in Waikiki, and has become a much-loved stalwart of the island. This year, Holey Grail made its debut on the mainland, as they prepare to open two shops in Los Angeles [Santa Monica & Larchmont] in addition to a food truck currently parked at the Platform in Culver City and usually at the Mar Vista Farmers Market on Sunday.”

“Holey Grail Donuts are made with taro, an ancient superfood revered for its nutritional, medicinal and ecological benefits, and are fried in organic, fair trade coconut oil. Holey Grail has created more than 60 flavors since its founding, as it strives to spotlight the best of Hawaiian-grown ingredients. Flavors include Strawberry Fields (Kula farms Maui strawberries with a Mizuba matcha swirl), Island Chocolate (glazed in Lydgate Farms single estate dark chocolate), L & L (lemon zest infused sugar, lime curd, finger lime caviar and begonia petals), and Chaga Chai (hot dough rolled in chai spices, chaga mushroom, cinnamon and sugar), among others. Holey Grail has also recently collaborated with various chefs & culinary personalities such as Alexis Deboschnek, Mei Lin and Rick Martinez.”

“While the team is still committed to showcasing Hawaiian flavors, Holey Grail is not compromising on its sourcing ethics as it grows, and will partner with California farmers to source produce, in addition to maintaining its relationships with Hawaiian growers for ingredients like organic taro, coconut oil and cacao. With thoughtful and ethical sourcing, handmade recipes and indulgent flavors, Holey Grail is setting out to offer the world’s greatest donut experience.”

Holey Grail’s Co-founder Nile Dreiling joins us.

Show 492, September 24, 2022: Nile Dreiling, Co-Founder, Holey Grail Donuts, Kauai, Oahu and Los Angeles, CA Part Two

Nile Dreiling of Holey Grail Donuts

“Founded in Hanalei by siblings Hana and Nile Dreiling, Holey Grail has built a cult-following for its donuts made with taro-based dough and unique Hawaiian-inspired flavors using ethically sourced ingredients from locally owned farms. From the 2018 opening of its first food truck, originally starting with a little red hamburger trailer and $100 fryer, they quickly garnered hours long lines of people. Holey Grail now operates two storefronts in Hawaii and a food truck in Waikiki, and has become a much-loved stalwart of the island. This year, Holey Grail made its debut on the mainland, as they prepare to open two shops in Los Angeles [Santa Monica & Larchmont] in addition to a food truck currently parked at the Platform in Culver City and usually at the Mar Vista Farmers Market on Sunday.”

“Holey Grail Donuts are made with taro, an ancient superfood revered for its nutritional, medicinal and ecological benefits, and are fried in organic, fair trade coconut oil. Holey Grail has created more than 60 flavors since its founding, as it strives to spotlight the best of Hawaiian-grown ingredients. Flavors include Strawberry Fields (Kula farms Maui strawberries with a Mizuba matcha swirl), Island Chocolate (glazed in Lydgate Farms single estate dark chocolate), L & L (lemon zest infused sugar, lime curd, finger lime caviar and begonia petals), and Chaga Chai (hot dough rolled in chai spices, chaga mushroom, cinnamon and sugar), among others. Holey Grail has also recently collaborated with various chefs & culinary personalities such as Alexis Deboschnek, Mei Lin and Rick Martinez.”

“While the team is still committed to showcasing Hawaiian flavors, Holey Grail is not compromising on its sourcing ethics as it grows, and will partner with California farmers to source produce, in addition to maintaining its relationships with Hawaiian growers for ingredients like organic taro, coconut oil and cacao. With thoughtful and ethical sourcing, handmade recipes and indulgent flavors, Holey Grail is setting out to offer the world’s greatest donut experience.”

Holey Grail’s Co-founder Nile Dreiling continues with us.

Show 492, September 24, 2022: Restaurateurs Buddy Foy, Jr. and Jennifer Foy, Chateau Anna Maria, Anna Maria Island, Florida Part One

Buddy Foy of Chateau on the Lake

Restaurateurs Buddy and Jennifer Foy operate a pair of establishments in two different states. The Chateau On The Lake is located in Bolton Landing, New York on Lake George and the Chateau Anna Maria (launched in late December of 2020) is at the Waterline Villas and Marina Resort (An Autograph Collection property) on Anna Maria Island, FL.

“The Chateau On The Lake sits on lakefront property on Lake George in Bolton Landing, NY and serves seafood, organic meats and lamb. The restored 1800s private home now serves as the site of one of the Top Hundred Restaurants in America.”

“The Foy’s second location on picturesque Anna Maria Island is an interpretation of the Chateau brand with a Southern twist. Chateau Anna Maria’s cuisine is “French Inspired with Italian portions.” Jennifer Foy is first-generation Italian, which means everyone must have enough portions. Chateau Anna Maria serves fresh fish, Colorado and Iowa Beef, and other chef selections. The Foys invite you to explore your palette and indulge in their fresh ingredients, attention to detail, cleanliness, and atmosphere.”

“Buddy is French and Irish, which means having a great wine collection which is a pleasant distraction for Buddy.” Chateau Anna Maria is open for breakfast, a small lunch menu, weekend brunch and full dinner service.

“The Foys travel often visiting Jen’s family in Italy. They also love traveling domestically. The Foys know how much it means to have great food plus a great experience during traveling and bring that goal of hospitality to their Chateau guests.”

The newest Florida effort, Chateau Sarasota, is aiming for a November opening.

For more background on the two generations of Foys in the restaurant business in New York and Florida catch their popular Food Network series, “Summer Rush” or their You Tube series, “Foy Rush.”

Buddy and Jennifer Foy join us from Anna Maria Island.

Show 492, September 24, 2022: Restaurateurs Buddy Foy, Jr. and Jennifer Foy, Chateau Anna Maria, Anna Maria Island, Florida Part Two

Restaurateurs Buddy and Jennifer Foy operate a pair of establishments in two different states. The Chateau On The Lake is located in Bolton Landing, New York on Lake George and the Chateau Anna Maria (launched in late December of 2020) is at the Waterline Villas and Marina Resort (An Autograph Collection property) on Anna Maria Island, FL.

“The Chateau On The Lake sits on lakefront property on Lake George in Bolton Landing, NY and serves seafood, organic meats and lamb. The restored 1800s private home now serves as the site of one of the Top Hundred Restaurants in America.”

“The Foy’s second location on picturesque Anna Maria Island is an interpretation of the Chateau brand with a Southern twist. Chateau Anna Maria’s cuisine is “French Inspired with Italian portions.” Jennifer Foy is first-generation Italian, which means everyone must have enough portions. Chateau Anna Maria serves fresh fish, Colorado and Iowa Beef, and other chef selections. The Foys invite you to explore your palette and indulge in their fresh ingredients, attention to detail, cleanliness, and atmosphere.”

“Buddy is French and Irish, which means having a great wine collection which is a pleasant distraction for Buddy.” Chateau Anna Maria is open for breakfast, a small lunch menu, weekend brunch and full dinner service.

“The Foys travel often visiting Jen’s family in Italy. They also love traveling domestically. The Foys know how much it means to have great food plus a great experience during traveling and bring that goal of hospitality to their Chateau guests.”

The newest Florida effort, Chateau Sarasota, is aiming for a November opening.

For more background on the two generations of Foys in the restaurant business in New York and Florida catch their popular Food Network series, “Summer Rush” or their You Tube series, “Foy Rush.”

Buddy and Jennifer Foy continue the conversation with us from Anna Maria Island.

Show 492, September 24, 2022: Robin Sussingham, Publisher & Editor, Edible Tampa Bay Part One

Robin Sussingham of Edible Tampa Bay

Robin Sussingham is the publisher and editor of Edible Tampa Bay.

She was previously a familiar voice and award-winning reporter for many years on Tampa’s NPR station, WUSF, where she hosted WUSF’s current affairs program, Florida Matters; and she created the Florida food podcast, The Zest.”

“Edible Tampa Bay is a member of the James Beard Award-winning Edible Communities, which lists 90 publications nationwide, and is the largest media organization devoted to telling the stories and supporting the efforts of our local farmers, chefs, food artisans, fishers and brewers.”

“At Edible Tampa Bay, they tell the story of the region’s local, seasonal food culture: what to eat, where to find it, how to make it, and who is growing it. Edible Tampa Bay believes that knowing where our food comes from is powerful, and that being connected to the land and waters that produce Florida’s unique bounty gives us a strong sense of place. Food brings us together. Food creates community.”

“Robin has also edited a daily newspaper; published a magazine in North Wales; and written for publications like Newsday, The Times of London, The Tampa Bay Times, Epicurious and others. With Edible Tampa Bay, she is happy to have returned to her print journalism roots.”

Robin introduces us to Scachatta, a Cuban-Sicilian pizza (cut into squares) served at room temperature found in Tampa. Robin also takes us to Café Gala in the Dali Museum on the Downtown waterfront in St. Petersburg helmed since opening in 2011 by Executive Chef Chuck Bandel. Not your usual bland museum café!

Robin Sussingham takes a break from editing the next issue of Edible Tampa Bay to be with us.

Show 492, September 24, 2022: Robin Sussingham, Publisher & Editor, Edible Tampa Bay Part Two

Robin Sussingham of Edible Tampa Bay

Robin Sussingham is the publisher and editor of Edible Tampa Bay.

She was previously a familiar voice and award-winning reporter for many years on Tampa’s NPR station, WUSF, where she hosted WUSF’s current affairs program, Florida Matters; and she created the Florida food podcast, The Zest.”

“At Edible Tampa Bay, they tell the story of the region’s local, seasonal food culture: what to eat, where to find it, how to make it, and who is growing it. Edible Tampa Bay believes that knowing where our food comes from is powerful, and that being connected to the land and waters that produce Florida’s unique bounty gives us a strong sense of place. Food brings us together. Food creates community.”

“Robin has also edited a daily newspaper; published a magazine in North Wales; and written for publications like Newsday, The Times of London, The Tampa Bay Times, Epicurious and others. With Edible Tampa Bay, she is happy to have returned to her print journalism roots.”

Robin introduces us to Scachatta, a Cuban-Sicilian pizza (cut into squares) served at room temperature found in Tampa. Robin also takes us to Café Gala in the Dali Museum on the Downtown waterfront in St. Petersburg helmed since opening in 2011 by Executive Chef Chuck Bandel. Not your usual bland museum café !

Robin Sussingham takes a second pause from editing the next issue of Edible Tampa Bay to be with us.

Show 492, September 24, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

The controversial AB 257 is set to take effect on January 1, 2023. It’s known as the fast-food labor law. Chef Andrew explains the background of what it does and it’s potential impact on restaurants. There is definitely more impact to this than meets the eye…

Chef Andrew is currently hosting a fun recipe contest to coincide with the opening of Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu and every time you visit Calico Fish House you can enjoy your creation absolutely free for a full year. That’s a deal. Details on Calico’s Instagram feed.

Show 491, September 17, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Waterline Villas and Marina on Anna Maria Island

It’s a very special show today as we’re celebrating the 10th Anniversary of the launch of the “SoCal Restaurant Show” from Anna Maria Island, Florida. We’re guests of restaurateur Ed Chiles of the Chiles Hospitality Group and the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau. We’re going to meet key locals who have created, and maintained, this welcoming destination offering a genuine taste of unspoiled “old Florida.” Thanks to Melissa’s World Variety Produce and West Coast Prime Meats for being Presenting Sponsor of the show since the beginning!

Anna Maria Island is a quaint barrier island nestled in the Gulf of Mexico. Beautiful turquoise waters and white sandy beaches are the main attraction here. The Island is 7 miles long and Beach access is available on both the Gulf of Mexico and Sarasota Bay. The Island has a rustic “Old Florida” fishing pier: Rod n’ Reel Pier, popular to visitors and anglers alike. There’s an important fact to learn about the 7 miles of beach Anna Maria Island offers up: not all beaches are created equal. Some are great for just sitting; others beckon you to explore your adventurous side. And, of course, there are several in between. Five of the area’s beaches are Blue Wave Certified and declared eco-friendly by the Clean Beach Council in Washington D.C., so you can feel good about hanging out there, too.” You won’t find a building over 3 stories high on Anna Maria Island and no franchised restaurants. Joining us to represent the area is Kolby Gayson, the Marketing and Communications Director for the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau.

“A member of the prestigious Autograph Collection® of Marriott International, Inc., Waterline Villas & Marina (owned by Mainsail Lodging & Development) is the only full-service resort on Anna Maria Island, Florida. Opened in 2017, the boutique waterfront hotel offers exclusive amenities, distinctive services and numerous opportunities for guests to enjoy the authentic, laidback, beach town vibe of Anna Maria Island. The resort features 37 stylish two- bedroom villa-condos with gourmet kitchens; a 50-slip marina offering a variety of water activities; 2,000 square feet of meeting space; the French-inspired signature restaurant, Chateau Anna Maria; and a resort style swimming pool with oversized sun deck extending into the marina.”

The Founder of Mainsail Lodging & Development, Joe Collier, is our guest.

Chiles Hospitality is a family of three distinctive waterfront restaurants (Sandbar Seafood & SpiritsMar Vista Dockside Restaurant & Pub and Beach House Waterfront Restaurant), an organic farm (Gamble Creek Farms) with 26 acres of organic vegetables, fruits and flowers, and a full bakery (Anna Maria Bake House.) With sustainability at the heart of everything they do, all of their concepts work together to provide the best dishes for their guests and the environment.” “Chiles Hospitality embodies an underlying feel of unspoiled Florida accompanied by breathtaking views and unbeatable quality. Since the acquisition of the Sandbar in 1979, each unique concept added has come to enhance the others established before it.” Chiles Hospitality’s Culinary Director, Seth Kondor, and Anna Maria Bake House’s Head Baker, Teddy Louloudes, are our guests.

Chiles Hospitality’s Gamble Creek Farms is a 26-acre, organic, sustainable, working farm in Parrish, Florida committed to quality produce. Produce is delivered daily to Chiles Hospitality waterfront restaurants: Sandbar, Beach House, and Mar Vista.  There is also a year-round indoor Farm Stand featuring local products including a variety of baked goods from the Anna Maria Bake House. Gamble Creek Farms’ General Manager, Jim Harwood, takes a break from The Farm to join us.

The goal at Shogun Farms (David and Pamela Fay) has been to provide the best, natural feed, clean and organic Wild Boar meat through trapping and eradication of nuisance Boar that destroy crops or endanger other natural indigenous wildlife. After years of hunting and trapping wild boar, David Fay had the idea to turn them into a clean and healthy food source. And since Florida has an estimated 1 million feral hogs / wild boar — the most in the country per square mile —Shogun Farms saw an opportunity to capitalize on that idea in a unique way. Basically a win-win situation; remove hogs from land plus a natural meat to provide to the consumers. Shogun Farms’ David and Pamela Fay join us.

“For generations, people have been coming from across the globe to the Sandbar Seafood & Spirits on Anna Maria Island (the flagship of Chiles Hospitality since 1979) to experience a meal like no other. With toes in the sand, brilliant vistas and a great family atmosphere you are sure to create fantastic memories dining at the Sandbar.” Horacio Eagan the Executive Chef at Sandbar joins us. “Mar Vista Dockside Restaurant & Pub (a Chiles Hospitality property) represents authentic Florida dockside dining. Mar Vista has a private beach, dining under the trees or on the covered patio, a wide variety of menu choices from burgers to fresh seafood, a full bar and a convenient package service with beer and wine. Take a break, relax with a drink, have a great meal, and enjoy all that Mar Vista has to offer.” Brandi Craig the General Manager of Mar Vista Dockside Restaurant & Pub is also our guest.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 491, September 17, 2022: Kolby Gayson, Marketing & Communications Director, Bradenton, Anna Maria Island and Longboat Key Convention & Visitors Bureau

Kolby Gayson of the Anna Maria Island and Longboat Key CVB

“Anna Maria Island is a quaint barrier island nestled in the Gulf of Mexico. Beautiful turquoise waters and white sandy beaches are the main attraction here. The Island is 7 miles long and Beach access is available on both the Gulf of Mexico and Sarasota Bay. The Island has a rustic “Old Florida” fishing pier: Rod n’ Reel Pier, popular to visitors and anglers alike.” 

“There’s an important fact to learn about the 7 miles of beach Anna Maria Island offers up: not all beaches are created equal. Some are great for just sitting; others beckon you to explore your adventurous side. And, of course, there are several in between. Five of the area’s beaches are Blue Wave Certified and declared eco-friendly by the Clean Beach Council in Washington D.C., so you can feel good about hanging out there, too.”

You won’t find a building over 3 stories high on Anna Maria Island or any chain, franchised restaurants. 

Joining us to represent the area is Kolby Gayson, the Marketing and Communications Director for the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau.