Loc Pham, the Philly Cookie Company, and the First-Annual Philly Cookie Fest

Loc Pham, a Vietnamese immigrant who arrived in America in 1991, shared his journey from initially studying to be an Engineer to learning Food Science, and eventually becoming a Pastry Chef and Founder of the Philly Cookie Company. He described how his career evolved through French bakeries, food processing, and corporate R&D roles before returning to his passion for baking, where he developed a unique shortbread cookie recipe inspired by Scottish shortbreads but with his own twist using molasses and brown sugar. The cookies, which are sold wholesale to over 20 retailers in Philadelphia and across 11 states, are noted for their buttery taste and subtle sweetness.

Philly Cookie Festival Planning

The discussion then switched focus to the upcoming Philly Cookie Festival happening on December 7th at Bok. The indulgently-sweet festival will feature 32 vendors, including 27 cookie vendors and 2 savory vendors, all required to offer a Philadelphia-themed item. The event will include activities such as a cookie decorating contest with Moon Flour Bakery, a cookie eating contest, and a Santa photo booth, with tickets available through Eventbrite and the event's Instagram page.

Loc also mentioned there will be a children's activity corner sponsored by the Mendoza group, along with The Juvenile Law Center, another sponsor of the event, will be celebrating its 75th anniversary by hosting a cookie exchange during the festival. PLEASE NOTE: Anyone participating in the event and the cookie exchange who have dietary restrictions and/or allergies need to be cautious; some gluten-free and vegan options available, however there is no guarantee of the ingredients and food-processing procedures are.

https://www.phillycookie.com

Eleni Chrisidis and The Brew Room:

Eleni Chrysidis, co-founder of The Brew Room, discussed her and her husband Danny's journey into the food industry. Danny's background began with his family's restaurants, and had always desired to open a unique concept incorporating Greek elements. Years later, he and Eleni found the opportunity to open one in Ardmore, PA called The Brew Room. Eleni, who works in corporate consulting, supported Danny by managing the business setup and operations, highlighting the importance of organization and project management in launching a startup in the food industry. Both Danny and Eleni immigrated here from Greece, and are happy to introduce Ardmore residents to the relaxed, European-style coffee culture. When you visit, feel free to spend time enjoying one of their signature Greek pastries, sandwiches and coffee experiences.

https://www.thebrewroompa.com

REPLAY Chef Angie Brown and Rex At The Royal:

Angie Brown is a well-known chef and restaurateur, gaining accolades and awarded top zagat ratings. In addition to being one of Philadelphia's sought-after chef's, Angie has been seen on television and is a member of the world renowned Philanthropic organization of Les Dames d'Escoffier - Philadelphia Chapter. And more recently she became the Culinary Director and Chef for Rex At The Royal, located in South Philadelphia. Rex at The Royal is known for being, "An innovative and multi-faceted hospitality establishment, creating exceptional experiences through a Food & Beverage program inspired by the culinary traditions of the American South, influenced especially by its coastal regions, and locally flavored by our home—the Royal Theatre on South Street in Philadelphia—expressed in elevated dining services, immersive special events, personalized private dining, and a thoughtfully appointed bottle shop" according to their website at https://www.rexphl.com.

Brandon Parish and The Kibitz Room:

Amaris welcomed Brandon Parish, the owner of The Kibitz Room in KOP to the show. Our host and Brandon then discussed how his growing up within the industry influenced his decision to expand on the family's business. Brandon was born into the deli and restaurant business and followed in his father's footsteps. They discussed the menu offerings at The Kibitz Room, including large portion sizes and the availability of breakfast items all day.

Brandon's approach to the current menu is to focus on classic dishes while incorporating some creative twists, particularly for Hanukkah. He plans to offer various latke options, including traditional and innovative varieties, and will introduce a loaded latke with pastrami.

The Kibitz Rooms can be found online at: https://thekibitzroomkop.com

Chef Brad Daniels' Culinary Journey and Gloria Sports & Spirits:

Brad Daniels, head chef and co-owner of Gloria Sports & Spirits in Warrington, PA, opened up about his culinary journey before discussing the newest restaurant from he and his partners. Chef Daniels' culinary journey stemmed from family influences, working for and with former restaurateurs, and after attending the CIA in New York. Chef Daniels then discussed his third restaurant venture, Gloria Sports and Spirits. Opened only 7 weeks ago, Gloria Sports & Spirits aims to be a female-friendly sports bar concept under Daniels' partnership with Trifecta Hospitality Co.

Brad discussed the transformation of the bar with an emphasis on their scratch-made pizzas. Daniels' and his partners wanted to focus on using simple, yet high-quality ingredients in their menu offerings, along with creating an inviting atmosphere for families. He described the pizza-making process, highlighting the use of a double-stack deck oven and a hybrid Roman-style pizza technique. He also highlighted other menu items including snacks, shareable plates, wings in various flavors, sandwiches, and a unique hot dog. Brad also described their pasta offerings, emphasizing their collaboration with a local producer for their mac and cheese.

You can find Gloria Sports & Spirits online at: https://gloriasportsandspirits.com

Randy Pulayya and West Indies Peppa Sauce (WIPS):

We rounded out the show with Randy Pulayya, co-owner of West Indies Peppa Sauce (also known as WIPS), about their family-owned business that produces two scotch bonnet pepper sauces based on a four-generation-old recipe. Randy explained that the company, based in Florida, was founded 20 months ago and recently participated in their first trade show, where Amaris met Randy and sampled their products. They discussed the differences between the red and yellow sauces, with the red being citrusy and smooth, and the yellow being tangy and bold.

Randy shared the story of West Indies Pepper Sauce, a premium Caribbean brand founded in February 2024, inspired by his great-grandmother's recipe. He explained their two products, red and yellow pepper sauces, are versatile for cooking, marinating, and as a condiment, with recent expansion into 31 Florida Sprouts stores. Amaris and Randy further discussed the two sauces' flexibility for use in other recipe ideas, including drizzling some on eggs for breakfast, whipping some into an aioli for spreads, and as a marinade for meals.

You can find more information and how to purchase WIPS online at: https://shopwips.com

Juice Basin and Owner Madeline Vricella

Amaris welcomed Madeline Vricella, co-owner of Juice Basin, to discuss her background in hospitality and the family's connection to the juice industry. Madeline shared her experience working in hotels and her family's history in citrus, which she felt that owning Juice Basin was meant to be. They discussed the smooth transition when Madeline and her partner took over ownership of the business' original founder, and Madeline expressed gratitude for the ongoing support from the previous owner. The conversation also touched on the importance of using organic fruits in their products and the collaborative aspect of preparing juices.

Madeline discussed Juice Basin's sourcing challenges, noting that they are the only USDA organic certified juice manufacturer and rely on partners to source organic fruits year-round. She explained that while they try to stay seasonal, they sometimes need to substitute with other juices like greens or beet when certain fruits are unavailable. Madeline further explained that Juice Basin offers 45 different juices and various cleanses, including a popular bridal cleanse and custom options for special dietary needs. She highlighted the benefits of wheatgrass shots, which are known for their energy-boosting and immune-boosting properties, and mentioned that some customers use shots like the Painless Shot (ginger and turmeric) for daily maintenance. Madeline also noted that the business ships products nationwide and is looking to expand its online presence to reach more customers.
https://www.juicebasin.com/

Chef Jim Hasson with Stargazy, Tanglewood Fire & Smoke, & Passion Projects/other Collaborations:

Jim shared his career journey, starting with his childhood where he learned to cook with limited resources and watching PBS cooking shows. After briefly working as a police officer, he transitioned into the culinary industry, working at various restaurants including fast-casual concepts which eventually led to working inside higher-end restaurants. He described how he took jobs focused on learning new skills, eventually becoming a plant manager at a butcher before helping open Royal Boucherie where he worked the raw bar. Always a hard worker, Chef Hasson has worked multiple jobs at once, including his current roles at Stargazy off of East Passyunk Ave, Tanglewood Fire & Smoke in Folsom, PA, and current passion projects under his well-named endeavor, "Jimmy Biscuits" with New Jersey-based businesses.
https://www.tanglewoodfireandsmoke.com
https://www.stargazywastaken.com
https://www.instagram.com/jimmybiscuits1971/?hl=en
https://www.haddonculinary.com
https://cupcakecarnivale.com

Replay from Nov 4th 2024: Jezabel's Cafe:

Jezabel Careaga's passion, traditions, and love of food is palpable when you hear her story in her own words on this week's Food Farms And Chefs Radio Show.  With origins in the hospitality and business management, Jezabel's hands-on approach guided her to creating a venue that was welcoming to not only visitors of Jezabe's Cafe, but also to the individuals who work in the spaces that she crafted by hand. Ultimately, she shares the comforting meals she grew up with through her menu, store, and bakery.  https://www.jezabelscafe.com

This week's episode began with Min Kong, the Director of Culinary Innovation for Dig Inn. Dig Inn is a healthy, fast-casual eatery concept that is expanding within Philadelphia and its surrounding suburbs. We then switched gears and spoke with the Chef and Co-Founder of Get Saucy, a dietary and allergen-friendly sauce company based out of California. Chef Suhan Lee, a Co-Founder of Get Saucy, joined me from his home-base in New York to discuss their lineup of sauces that can be a big hit for all eaters at your table! Lastly, we heard from Lee Leung, who is the Regional General Manager for Fearless Restaurants. Lee joined us to announce the recently-launched breakfast, brunch, and mid-day options at Triple Crown. Fearless Restaurants always offers a dynamic combination of food and vibes, and now Triple Crown can help you power through your next breakfast meeting, family visit, or simply just to enjoy a delightful meal!

Related Links:

https://www.diginn.com

https://getsaucy.com

https://www.triplecrownradnor.com

On this week's episode of Food Farms And Chefs Radio Show we centered our focus on a particular cause, the fast rising foodie event which benefits the Fight On Makenna Foundation. We opened the show with Chef Brian Duffy, who discussed his involvement in the Bite for the Fight Food Festival as the event's headliner celebrity chef. Our host learned that during the event, Chef Duffy performed cooking demonstrations and meet-and-greets for his fans. After sharing his background in the food industry and the significance of how much it meant to be involved with Bite for the Fight, Chef Duffy helped introduce our listeners to the event and Fight On Makenna Foundation's Co-Founder, Rich Massi.

The show then focused on Fight on McKenna Foundation's mission and how they offer support for families facing the battle against pediatric cancer. Bite for the Fight Food Festival's proceeds directly impact the various programs and initiatives offered through the Fight On Makenna Foundation, a charitable organization that raises awareness of pediatric cancer and offers support for families that rely on weekly treatments from Children's Hospital of Philadelphia's (CHOP) integral cancer treatment services. The conversation concluded with details about the foundation's ongoing initiatives and opportunities for supporters to get involved through donations, social media, and future event participation.

For more information on this week's guests, please follow these related links:

https://www.fightonmakenna.org
https://www.bite4thefight.com
https://chefbrianduffy.com/about-chef-brian-duffy/
https://duffifiedexperiencegroup.com

White Dog Cafe - Glen Mills and Executive Chef Michael Selser

Host Amaris Pollock spoke with White Dog Cafe's Executive Chef Michael Selser regarding their upcoming wine dinner happening inside the Glen Mills location. The exclusive dinner will pair a signature menu from White Dog Cafe to pair with a variety of Pennswood Wines, an event that will sell out fast and is happening on Wednesday September 24th 2025 at 6pm. Chef Selser explained that attendees will enjoy a 5-course tasting menu paired with 5 local wines from Pennswood, including their new White Dog Red vintage. They plan to educate guests about the pairings and local ingredients while providing a unique dining experience. The dinner, priced at $70 per person, will culminate with a steak dish meant to highlight their new vintage of the White Dog Red blend. https://whitedog.com/glenmills/

Wilder - Center City Philadelphia and Executive Pastry Chef Russ Johnson

Our host next chatted with the Executive Pastry Chef for Wilder, located in the heart of Philadelphia's center city. We first learned about Chef Johnson's career path and the creative and technical aspects of pastry making. After learning about Chef Johnson, we turned a page to find out about Wilder's upcoming tasting event coinciding with author Leni Zumas' new book, "Wolf Bells." The tasting event, happening on September 23rd, 2025 at 6:30pm, highlights dishes inspired by excerpts from the book and sales of the event benefit the non-profit organization: Savage Sisters. Additionally, Chef Johnson discussed the fall dessert menu that he is currently developing, incorporating seasonal ingredients like muscadine grapes and granny smith apples. And stay tuned till the end to find out about even more exciting new opportunities happening with Wilder! https://www.wilderphilly.com

Riamede Farm - Chester, PA and Owner Ashley Asdal

Amaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.com

Fearless Restaurant Group's "Dining Out for the Dogs"

Jamie Blackburn, who is the Director of Public Relations for Fearless Restaurants discussed the upcoming 8th annual "Dining Out for the Dogs" event at White Dog Cafe on August 4th. The event benefits Alpha Bravo Canine, a nonprofit organization which provides service dogs to veterans. The event will be held at suburban locations and will feature special menu items, including a popular hot dog flight, puppy kissing booths, and Tito's cocktail offerings. Blackburn emphasized the importance of reservations, especially for the VIP dog-friendly tables, and highlighted the opportunity for community members to volunteer as puppy raisers for the service dog program.

Farina Pasta Bar 

Our host next sat down with husband and wife team Dan and Taylor Lee who own Farina Pasta Bar, located in Philadelphia.  Dan shared his journey in the culinary industry to starting his business, eventually meeting his wife and business partner. The couple now runs both a food truck and a brick-and-mortar restaurant, balancing their busy schedules while inspiring others with their delicious dishes.

Dan and Amaris discussed the concept of a pasta restaurant, where customers can build their own pasta dishes by choosing sauces and shapes. Dan explained that they make fresh pasta in-store, offering four main shapes, and plan to expand to include flavored pastas in the future. They discussed the differences between American and Italian dining portions, with Dan noting that their restaurant aims for a casual, lunch-focused concept with reasonable portion sizes. Dan also discussed Farina's customizable menu options for private events, including pasta, sauces, and gelato, as well as their unique pasta salads. He explained that their Rittenhouse location at 132 South 17th Street offers both in-store dining and takeout, and they can be found online at farinaphl.com and on Instagram @farina.phl.

Revolution Bees

Lastly, Steve Occiolini and Walter Talunas discussed their journey into creating Revolution Bees. Steve and Walt are both beekeepers, with Steve starting his process of beekeeping to enhance his garden's productivity, while Walt was drawn to the hobby after reading a blog about beekeeping. They both emphasized the importance of bees in pollinating crops, with Walt noting that honeybees are responsible for 30-60% of all crops. They have been successful beekeepers for over 20 years, with Walt now maintaining over 40 hives.

Mead Production and Flavor Experimentation
Amaris and Walt discussed the process of creating mead, a honey-based alcoholic beverage along with a number of other products that their company creates.  After chatting about the process of what the honey goes through for the various products, Steve and Walt shared the history and process on mead-making, ending with where you can purchase their products and find them in person, including farmers markets, Renaissance fairs, and wine festivals. For more information and where to find them, please visit revolutionbees.com. 

Anna Hackman's Journey From Law to Botanicals

We began this week with Anna Hackman. Anna shared how she transitioned from working as a real estate attorney into the world of horticulture, and through persevering through a few mistakes...how her passion for herbs and living a healthy, natural lifestyle led to owning her business, The Naked Botanical. Anna finds joy through helping people improve their health through her herbal products and the continuous learning process involved in growing and understanding herbs. You can find her teas, salves, hydrosols, and many more products that she lovingly grew, created, and processed for your use on her website at https://thenakedbotanical.com or in person at various farmers markets.

Rex at the Royal's Executive Chef, Coco Sanzetenea

Coco Sanzetenea joined us on Food Farms And Chefs Radio show, first sharing his culinary journey, starting with his experience at a Princeton eating club where he learned to make beer and dishes from scratch. After moving to Rhode Island and working in multiple kitchen jobs, including a busy Irish pub and a high-end restaurant with a pizza oven, Coco eventually moved to Philadelphia. He began his Philadelphia restaurant career at Rhino Bar, where he worked under a notable mentor before moving on to work inside a former renowned restaurant in Philadelphia. All of which eventually led him to his current role as the Executive Chef at Rex at the Royal. Chef Coco discussed the elevated menu offerings at Rex at the Royal, including their signature fried chicken, and the Catfish & Waffles (a Philadelphia-inspired dish). He highlighted their Bourbon Mussels as a standout dish and mentioned their popular Wednesday burger night featuring a house-made pimento cheese burger. Among all of the delicious foods, Coco also lamented the new Cocktail Program that Rex at the Royal is launching with their new Beverage Director at the helm. And with so much to look forward to, as Rex at the Royal is also a cafe and bottle shop, as well as a venue space to host private events. For more information about Chef Coco and Rex at the Royal...stay tuned till the end and visit https://www.rexphl.com.

Specialty Food Association & The Summer Fancy Food Show Experience

Amaris shared her experience at the Specialty Food Association's Summer Fancy Food Show in New York City, where she was introduced to Savory PR's Jennifer Lea Cohan by Chef Clara Park. She described the event as a comprehensive showcase of food brands, including startups and established vendors, across multiple floors featuring international foods, plant-based products, and cultural offerings. Amaris highlighted the opportunity for networking and brand exposure, mentioning specific products like a tomato-free barbecue sauce and cultural seasonings, and expressed her gratitude for attending, encouraging others in the industry to consider participating in future shows.

Elijah Milligan's New Restaurant Venture

Elijah Milligan, who is the Chef and Owner of Love Child in Philadelphia, began this week's show, discussing his brand-new restaurant. Set to launch in the Fall, Love Child has been a labor of love and perseverance; Elijah has been working towards this new venture for five years. After explaining the name's significance, Elijah discussed that his restaurant will offer wood-fire contemporary American cuisine with global influences. He plans to serve small plates, a raw bar, and grilled meats, with a focus on technique-driven dishes incorporating flavors from various cultures. He wants to ensure the best experience for visitors, including sourcing ingredients from 20 different suppliers from local and international vendors for the freshest and highest-quality ingredients. Leading up to the Love Child's launch, Elijah is planning pop-up events in Philadelphia, New York, and DC to tease the opening. You can follow Elijah's journey and updates through Love Childs' social media channels or by visiting their website, https://lovechildphilly.com.

Riamede Farm

Amaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.com

Gardens of Sol

Brittney Portes joined us on Food Farms And Chefs to discuss Gardens of Sol, which focuses on urban agriculture and food equity. She shared her journey to become a farmer and educator, emphasizing the importance of connecting people with food and nature. Brittney explained her approach to teaching gardening, including workshops on container gardening, seed saving, and cooking, as well as virtual classes for those unable to attend in-person sessions. She also highlighted her efforts to address food insecurity by partnering with local organizations and encouraging the sharing of surplus produce through established relationships with food pantries. Gardens of Sol will help to educate and enrich your lives, and your community through its initiatives and if you would like to find out more about Brittney and her programs, please visit https://www.gardensofsol.com for more information.

Innovative Catering Concepts and Wawa Welcome America (00:00)

Rocco Gallelli, the food producer for Wawa Welcome America, discusses his role in coordinating food and drink for the festival. He explains that this is his 18th year managing the event, which includes various activities from June 19th to July 4th, culminating in the Party on the Parkway on July 4th that typically attracts about a quarter million people. Rocco describes the challenges of managing food logistics, including weather considerations, historical data analysis for planning, and balancing inventory to avoid shortages or overbuying. Rocco continued his discussion of catering for the upcoming 4th of July event in Philadelphia, highlighting a shift towards healthier menu options for crew catering. Mentioning how he coordinates 25 food trucks offering diverse cuisines, as well as his own trucks serving popular festival foods. Rocco also noted the trend towards healthier eating but observes that at street fairs, people often indulge in traditional favorites. He also touches on catering for celebrities and his upcoming projects, including events in Tennessee and Williamsport.

An Upcoming Mobile Cocktail Bar by Mark Grabowski

Currently you can find our next guest while he works for Mid Atlantic Bartenders, a company that handles staffing for events along the east coast. However, Mark Grabowski joined the show to discuss his plans for starting a mobile cocktail bar business. After discussing his experience in the bartending industry, he is now branching out on his own. He aims to provide customizable bar services for events using a trailer, offering a more stylish and flexible alternative to traditional portable bars. His passion for creating a memorable experience was evident as he explained the importance of meeting the needs of his clients. Including his approach to what's trending in the industry, noting the growing trend of mocktails and his expertise in creating appealing alternatives for non-drinkers. You can find Mark on "X" at @MarkTBartender and email address [email protected].

Byzantine Empire Catering and Drunken Hen Eatery and Winery

Amarildo "Mo" Boyco and his wife, who have backgrounds in the culinary industry, started the Byzantine Empire Catering Food Truck about seven years ago. The business combines Mediterranean and Latin cuisines, reflecting Amarildo's Albanian heritage and his wife's Colombian background. Recently, they expanded their operations by opening a brick-and-mortar establishment called Drunken Hen Eatery and Winery in Mayfair. Although guests can visit Drunken Hen during regular operating hours, your next event can be catered via Byz Empire Catering as well as the Drunken Hen, with a wide variety of foods to choose from. He explains that the Drunken Hen focuses on comfort food with a fine dining twist, and can offer that same level of service through Byz Empire Catering's food truck. Looking forward, Mo will be vending at this year's Summer Ale Festival at the Philadelphia Zoo on July 19th, and Northern Liberty's night market on July 23rd!

Related Links:

https://www.icccatering.com/about
https://july4thphilly.com
https://midatlanticbartenders.com
https://www.instagram.com/byz.empire/?hl=en
https://drunkenhen.com