Accursio Lota, Chef at San Diego's Solare Ristorante, is the reigning world pasta champion, having won the 6th annual installment of Barilla's World Pasta Championship. Michael and Sheen will explore that and the state of "Italian" cuisine in this episode of The Art of Spooning Podcast.

Tommy Gomes is San Diego’s longtime fishmonger and Frankie Terzoli runs Fishmonger's Market & Seafood Bar. So what does it actually mean to be a “fishmonger.” It’s question Michael and Sheen will explore on this episode of The Art of Spooning Podcast.

Tommy Gomes is San Diego's longtime fishmonger and Frankie Terzoli runs Fishmonger's Market & Seafood Bar. So what does it actually mean to be a "fishmonger." It's a question Michael and Sheen will explore on this episode of The Art of Spooning Podcast

How does a chef that comes from an area with such a definitive regional cuisine as South Louisiana adapt that style to San Diego?

Patrick Ponsaty and Davin Waite would have to be on just about anyone's short list for "Best Chef in San Diego". Michael and Sheen ask them what they think about that and what it even means.

Patrick Ponsaty and Davin Waite would have to be on just about anyone's short list for "Best Chef in San Diego". Michael and Sheen ask them what they think about that and what it even means.

It's the return of Mercy Baron as Michael and Sheen interview the Kansas City Master BBQ Judge and Grill Master, Billy Joyce, a soon-to-be BBQ Competition circuit contestant.

It's the return of Mercy Baron as Michael and Sheen interview the Kansas City Master BBQ Judge and Grill Master, Billy Joyce, a soon-to-be BBQ Competition circuit contestant.

Michael and Sheen interview Brian Malarkey, former Top Chef semifinalist and full-time celebrity chef and co-owner of Herb & Wood, Farmer & The Seahorse, Green Acre and before that every thread in the fabric of social dining.

Michael and Sheen interview Brian Malarkey, former Top Chef semifinalist and full-time celebrity chef and co-owner of Herb & Wood, Farmer & The Seahorse, Green Acre and before that every thread in the fabric of social dining.