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: 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.

September 24: Holey Grail Donuts, Chateau on the Lake, Edible Tampa Bay

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Nile Dreiling, Co-Founder, Holey Grail Donuts, Kauai, Oahu and Los Angeles, CA Part One
Segment Three: Nile Dreiling, Co-Founder, Holey Grail Donuts, Kauai, Oahu and Los Angeles, CA Part Two
Segment Four: Restaurateurs Buddy Foy, Jr. and Jennifer Foy, Chateau Anna Maria, Anna Maria Island, Florida Part One
Segment Five: Restaurateurs Buddy Foy, Jr. and Jennifer Foy, Chateau Anna Maria, Anna Maria Island, Florida Part Two
Segment Six: Robin Sussingham, Publisher & Editor, Edible Tampa Bay Part One
Segment Seven: Robin Sussingham, Publisher & Editor, Edible Tampa Bay Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show 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, 2022. 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.

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

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.

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.”

Buddy and Jennifer Foy join us from Anna Maria Island.

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

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.

AB 257 is set to take effect on January 1, 2022. 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.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Nile Dreiling, Co-Founder, Holey Grail Donuts, Kauai, Oahu and Los Angeles, CA Part One
Segment Three: Nile Dreiling, Co-Founder, Holey Grail Donuts, Kauai, Oahu and Los Angeles, CA Part Two
Segment Four: Restaurateurs Buddy Foy, Jr. and Jennifer Foy, Chateau Anna Maria, Anna Maria Island, Florida Part One
Segment Five: Restaurateurs Buddy Foy, Jr. and Jennifer Foy, Chateau Anna Maria, Anna Maria Island, Florida Part Two
Segment Six: Robin Sussingham, Publisher & Editor, Edible Tampa Bay Part One
Segment Seven: Robin Sussingham, Publisher & Editor, Edible Tampa Bay Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 491, September 17, 2022: Joe Collier, Founder & President, Mainsail Lodging & Development, Tampa

Joe Collier of Mainsail Lodging and Development

We are guests at the Waterline Villas & Marina on AMI. “Named for the distinct line where the hull of a boat meets the water, Waterline Villas & Marina embodies the spirit of Anna Maria Island by embracing its Old Florida heritage, while offering new experiences and distinct, luxury amenities. Guests will discover Waterline is where exceptional, modern resort living seamlessly meets this enchanting island’s authentic heritage.”

“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.”

“Mainsail Lodging & Development is an award-winning, Tampa, Florida-based company specializing in hotel, furnished housing, and resort property management and development, marketing and sales. An established company with a dynamic entrepreneurial spirit, Mainsail prides itself in finding unique lodging opportunities with a purpose and applying its passion and expertise to each project. Founded by President Joe Collier with a combination of daring vision and dogged determination, Mainsail has built an impressive portfolio of top-branded properties throughout the southeastern United States and Caribbean. Each Mainsail property inspires guests with a distinct character and meticulously crafted, sophisticated style, from a private island resort, and urban culinary showplaces, to waterfront marvels, boutique southern hotels, and a historic jazz era icon.”

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