Explorez tous les épisodes du podcast On the Front Burner – Specialty Produce Network

We take a hard look at Mexican culinary delights with Scott Koenig: better known as "A Gringo in Mexico".

Scott Koenig goes by the title "A Gringo in Mexico". He has spent years involved in a cultural love affair south of the border. We discover a bit of history and sense of his passion for the region.

A quick scan of new eateries opening in San Diego and a look at some of the restaurants that went out of business. We highlight establishments we can't wait to try and closures that really surprised us.

We look at new California laws affecting the food industry that went into effect on January 1, 2020, what they mean and how those laws may impact owners and staff.

Physician-turned-author Elizabeth Sage Epstein shares the motivation behind a new cookbook that seeks to debunk the myth that eating healthy must be boring, tasteless and lacking in creativity.

There is a ton of talk about the benefits of healthy eating. But, is anyone listening? Physician, Elizabeth Sage Epstein breaks down the facts about what a heart-healthy diet really means, and the challenges of getting the public to buy the concept.

Today we interview National City native, Philip Esteban and chart his meteoric rise from San Diego to some of the top restaurants in the world. Filipino Cuisine Takes a Step Up as Phillip Esteban talks about his new National City venture that seeks to revolutionize local Filipino dining.

Today we interview National City native, Philip Esteban and chart his meteoric rise from San Diego to some of the top restaurants in the world. Filipino Cuisine Takes a Step Up as Phillip Esteban talks about his new National City venture that seeks to revolutionize local Filipino dining.

On October 27th, Master Sushi Chef, Jeff Roberto and an army of sushi chefs will attempt to set a Guinness World Record by rolling 100,000 pieces of sushi in 48 hours at the Dana Inn on Mission Bay. Proceeds from the event go to the local Rollo Foundation that exposes youngsters from under-served communities to sport fishing.

On October 27th, Master Sushi Chef, Jeff Roberto and an army of sushi chefs will attempt to set a Guinness World Record by rolling 100,000 pieces of sushi in 48 hours at the Dana Inn on Mission Bay. Proceeds from the event go to the local Rollo Foundation that exposes youngsters from under-served communities to sport fishing.

Co-host Elaine Ardizzone recounts her recent experience teaching wine classes aboard a luxury cruise ship off the coast of Italy. Elaine is a certified sommelier and noted wine expert along with being the nationally recognized owner of Sweet Cheeks Baking Company.

Eric Brandt, owner of Brandt Beef and One World Beef will discuss growing up in the meat industry, the history of Brandt and the transition to the One World Beef concept. The discussion will also look at the growing trend of plant-based "meat" products and what that may mean for companies like Brandt.

This month, we take a brief look at the origins of sushi and the evolution and Americanization of this delicacy in the United States. We also interview Master Sushi Chef, Jeff Roberto and talk about his past, present and future in a food genre that happens to be captivating audiences around the planet!

This month, we take a brief look at the origins of sushi and the evolution and Americanization of this delicacy in the United States. We also interview Master Sushi Chef, Jeff Roberto and talk about his past, present and future in a food genre that happens to be captivating audiences around the planet!

This month, we look at the explosion of vineyards, wineries and tasting rooms in San Diego County! Meet a celebrated local wine judge and get up close and personal with an award-winning San Diego winemaker!

This month, we look at the explosion of vineyards, wineries and tasting rooms in San Diego County! Meet a celebrated local wine judge and get up close and personal with an award-winning San Diego winemaker!

This month we take a look at a San Diego icon celebrating a significant milestone. June 2019 marks 40 years in business for Michel Malecot, chef/owner of the French Gourmet Restaurant, Bakery, and Catering Company. We'll look at good times, bad times, his current take on the industry and his legacy.

This month we take a look at a San Diego icon celebrating a significant milestone. June 2019 marks 40 years in business for Michel Malecot, chef/owner of the French Gourmet Restaurant, Bakery, and Catering Company. We'll look at good times, bad times, his current take on the industry and his legacy.

Elaine and Don discuss how waste in the food industry contributes to the hunger and food insecurity facing hundreds of thousands of men, women and children in the US, along with the efforts to combat the problem in San Diego.

Elaine and Don discuss how waste in the food industry contributes to the hunger and food insecurity facing hundreds of thousands of men, women and children in the US, along with the efforts to combat the problem in San Diego.

Elaine and Don talk with Lisa Redwine, local sales representative for Regal Wine Company and Lisa Kelley, operations manager at Cheval Winery in Escondido. Today's guests discuss what it means and want it takes to be a sommelier and take a look at some of the great wineries, vineyards and tasting opportunities right here in San Diego County.

Elaine and Don talk with Lisa Redwine, local sales representative for Regal Wine Company and Lisa Kelley, operations manager at Cheval Winery in Escondido. Today's guests discuss what it means and want it takes to be a sommelier and take a look at some of the great wineries, vineyards and tasting opportunities right here in San Diego County.

Elaine and Don talk with the head of the San Diego Food and Beverage Association and a former local restaurant owner about the regulatory difficulties faced by folks in the local food service industry.

A look at a local program that trains people from troubled backgrounds to become chefs.

A look at the growing shortage of restaurant cooks here and around the country.

Elaine and Don are joined by veteran San Diego Chef, David Chenelle to offer suggestions on ways to prevent restaurant failures.

Elaine and Don take a hard look at restaurant failure rates and some of the causes.