Food as a Lifestyle

In this episode of Food As A Lifestyle, Foodable got a glimpse into the lives of this culinary duo as they prepared to conduct a “Swap Meat” demo at the Community College of Philadelphia for a C-CAP Chef Conference.

Chef Senat believes that when you take a fish and you treat it like a meat there’s really unlimited possibilities to what someone can actually create. This is the whole premise to the “Swap Meat” demo where the chefs participating in the conference got a chance to see how to prepare and taste two delicious and sustainably sourced fishes from Alaska: the Pollock and Rockfish.

Adam and his sister, Lissa James Monberg, both joined the family business about a decade ago as managers. They are part of the fifth generation of family members who decided to help run the sustainable tree and shellfish farm that has been around for over 100 years.

Lissa, who handles the retail and marketing operations, assures that it was never part of a master plan to end up working for Hama Hama Co. (In fact, she never even went to school for marketing.) Some of her best marketing efforts include “walking around the beach with a camera, exploring the micro and megafauna and just getting to dig into the ecology of the beach.”

But if someone would have asked her 12-year-old self, there would have been no hesitation when explaining what kind of job she would be doing at 35.

Currently, James and his crew are looking to grow an older Hama Hama Oyster and looking to start branching out and farm oysters in different areas with colder waters, outside of their headquarters, in order to meet the demands of the chefs they have partnered with.

As a five-generational family-run company, it can be assumed that Hama Hama Co.’s location and the land surrounding it serves as a home/sanctuary for the family, which has over 100 members.

In this episode of “Food As a Lifestyle,” brought to you by the Foodable WebTV Network, we’re giving viewers a behind-the-scenes look into the lives of two James Beard nominated restaurateurs, Kevin Boehm and Rob Katz of Boka Restaurant Group (BRG) in Chicago.

BRG is a chef-driven restaurant group made up of six chef partners and 12 different establishments.

Watch the full episode as they prepare for the opening of Swift & Sons, a new large-format American steakhouse in Chicago's West Loop, to learn how the business duo came together to form Boka, what Kevin and Rob's day-to-day consists of, and what it takes to be a top restaurateur in a thriving city with plenty of culinary competition.

On this episode of Food as a Lifestyle, we glimpse into the home life of esteemed Four Seasons Executive Chef, Cyrille Pannier. Part love story, part biopic, and all food porn, this episode illustrates Chef Pannier’s passion both in and out of the kitchen.

We begin with the story of Cyrille and his wife, Callie. Cyrille devised an intricate plan to win Callie over back when they were both working at the Four Seasons. Callie remembers seeing “this white chef’s hat popping into the sales office.” Then, weeks later she was invited to a dinner party... and, well, the rest is history. Today, the two are married and live in Los Angeles with their young daughter, Eloise.

Eloise is a bright, energetic soul who takes after her father in the kitchen. Self-proclaimed “princess chef,” Eloise is the master of tart decorating. You can watch her traipse through the farmer’s market with her parents, smelling the fresh fruits and vegetables to select the best ingredients.

Watch the episode above to learn more about Chef Cyrille and how his kitchen life and his home life compare!

In this episode of Food as a Lifestyle, brought to you by the Foodable WebTV Network, we bring you to one of Chef Adrianne's monthly Dark Dining nights, where she takes her dining guests on a journey of the senses by blindfolding them while they eat each dish. On this specific event, 100% of the ticket profits went to the Live Like Bella Foundation for childhood cancer.

Watch the full episode to get a visual taste of guests getting a delicious sensory overload and to see the behind the scenes kitchen prep.

In this episode of Food as a Lifestyle, brought to you by the Foodable WebTV Network, Chef Adrianne sets up a pop-up Panda Kitchen and Bath to test some potential recipes, that will be featured in her up-coming cook book. This is not a typical cook book, so the lucky tasters are tested to see how they like the recipes, but also how they use social media to share their food experience!

Watch the full episode, to see how Team Adrianne prepares the dishes in an organized chaos fashion, as always.

In this episode of Food as a Lifestyle, brought to you by the Foodable WebTV Network, Chef Adrianne heads to the Ritz-Carlton in Miami Beach for local chef-off event “Kitchen Kreative.”

Watch the full episode as we follow Team Adrianne throughout the day and experience, firsthand, how much time and work goes into prepping for an event like this – even with an empty kitchen with no utensils!

Every Chef has two families, the one she is born into and the one she cooks along side. In this episode of Food As A Lifestyle, Chef Adrianne invites us into her family celebration.

As the host with the most, we ride a roller coaster of emotions as she conquers a fried turkey, serves an epic feast and gives thanks for the people that surround her table.

On this episode of Food as a Lifestyle, we meet Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant and Wine Bar as she begins her day with a little bit of foraging at Paradise Farms. These little adventures that she takes often inspire her menu.

Today’s inspiration comes from double-yolked eggs. Before Chef Adrianne even arrives at the restaurant, she’s outlining the menu.

“Eggs. Bacon. That’s a classic combination! I think I have that Berkshire pork belly... So, perhaps I will do the pork belly, but I’ll do it in, like, a square. Braise it soft…,” says Calvo.

At 22 years old, Chef Adrianne opened her restaurant, which was previously a Spanish Cafeteria. It required renovation to double the size of the kitchen. Though she wasn't entirely sure how to structure it, she's made it work for her team.

Watch the episode above to see how the dynamic between Chef Adrianne, her mom, and her sous chef, Eglis, create an efficient and wildly-fun kitchen.