Today I'm speaking with actor and chef Joseph Gannascoli, known for playing Vito in the HBO series The Sopranos.  Joe has been doing his part to give back to the community raising thousands of dollars through his GoFundMe campaign for frontline workers and delivering meals from local restaurants.  

Donate here:  https://www.gofundme.com/f/Meals-for-Hospital-and-Restaurant-workers  

Joe started out as a chef, working all over the country. He moved from New York to New Orleans and eventually landed a gig cooking at one of the best restaurants in the world, Commander's Palace.  

After moving back to New York a friend recommended he audition for play and that's where he got his first taste of acting. He loved it so much he studied acting for a year and half, got out of the restaurant business and wound up in Los Angeles.   In LA, it's hard to get auditions without an agent but he ended up getting cast as a day player for a movie. 

Benecio del Toro saw Joe and ended up casting him for his movie Submission and introduced him to a few people that did casting for The Sopranos.  Originally cast as Gino the Bakery Customer, Joe was eventually brought back and cast in a recurring role as Vito Spatafore forever changing his career. He reminisces about food on the set and of course how Italians love to eat!  

Joe has a big appetite and a big heart that clearly is shining through now that the world needs help. His sister-in-law works in labor delivery at Mt Sinai in South Nassau and his niece works at a hospital in The Bronx and was diagnosed as having Covid-19. After hearing his families stories about what they are going through he wanted to help.  

Many restaurants in his neighborhood were closed or closing temporarily and he wanted to figure out a way to help both frontline workers and restaurants. His original goal was $1000 and he has crushed it long ago.  

At the time of this post Joe has raised almost $27k and wants to raise $50k. He's bought food and gift certificates from Vincent's Clam Bar,  Villa Maria Pizza, La Famiglia ( plainview ), Vincent's Pizza Lynbrook and many more.  The food was delivered 10x to Mt Sinai South Nassau, 3x to Jacobi hospital (Bronx ), 4x to Winthrop hospital, local police departments, the post office, nursing homes and even his UPS driver.

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Today I'm speaking with John, the owner of Sawasdee in Plainview, NY. After living in Thailand for almost 5 years, where he met his wife, John came back to Long Island to pursue his passion of opening a restaurant. Fueled by authentic flavors, this interview takes a look at what makes Sawasdee Thai Elevated, a destination not to be missed.

See my exclusive takeout photos: https://bigfoodtalk.com/sawasdee-thai-elevated/

Sawasdee (sah-wah-DEE) is one of the most common words in the Thai language, used both as a greeting and a farewell. The restaurant that opened in July of 2016 combines authentic Thai cuisine with modern dining. Thai food is all about marrying complexity with harmony, and Sawasdee aims to continue that tradition.

A former VP of a global transportation company, John had been well traveled and was eventually placed in Thailand where he was introduced to the cuisine. He always had a dream of opening an Italian restaurant but love and life changed his path. 

John talks to us about the complexity of the food with so many flavors coming together. Words like umami flavor are used throughout the conversation and if you really want to understand what makes their pad Thai authentic, I suggest you listen to the complete interview. 

When your dreams become reality sometimes things aren't always what you thought they would be. John romanticized about having his own restaurant with a corner table for his friends and family to gather where he could spend time with them. As many in the restaurant and hospitality industry can attest to, the days are long and ownership comes at a great sacrifice.

Now with the current crisis, for elevated Thai cuisine takeout and convenience becomes the business driver over presentation and ambiance. If you've never had Thai food or if you're only used to eating pad thai in a fast casual setting, I encourage you to educated about it's flavors.

That's why Sawasdee is at the top of my list for places to dine now and in the future.  Help support this restaurant by making a donation at https://bigfoodtalk.com.

Today I'm speaking with Marc and Jenni, the husband and wife team behind Social Play Haus in Plainview, NY.  Social Play Haus was created with the needs of the modern family in mind with a focus on children and adults.

The space has an elevated bar menu featuring local beer as well as mindful dishes for the kids.  In addition to a remote working space there are children's activities including supervised play while parents work. 

Marc, a 15 year veteran in the corporate and customer service world, combined with his restaurant and event planning experience has funneled his creative juices to create a hip event space that balances both kid and adult cravings.

Jenni, a licensed clinical child psychologist and busy working mom, has 15 plus years of experience working with children and families in her private practice and other clinical settings. These experiences have cultivated her vision of creating an inclusive space for children and adults to explore, socialize and learn through prosocial interactions, positive reinforcement and modeling which are the foundations of positive child psychology. 

The unique space at Social Play Haus focuses on 5 elements;

Restaurant/Cafe:

Work Spaces

Play Areas

Event space

Merchandise – Our newest addition

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Today I'm speaking with Vinny and Mike from Premier Payroll Solutions, a local business servicing the hospitality industry. I thought it was important for you to hear their perspective based on their expertise.  It was refreshing to hear their positive attitude and advice for restaurants during these uncertain times. 

As a boutique payroll service bureau, they have extensive experience helping restaurants with their back office administrative needs but as they  point out they work best as an extension of their clients business.  

Premier works with restaurants both large and small, from sole proprietors to main street restaurants that can have 40 employees on staff. Their business has been significantly impacted by the effects of sheltering in place and the many restaurant closings and staff that are now unemployed. 

When asked about what restaurants can be doing during this time, Vinny recommends not sitting back and never give up. Taking this time to learn what things will look like when we get past this pandemic. For instance, what menu items deliver well and still keep the integrity of the restaurants offerings. 

When it comes to delivery services, test and learn. With so many delivery apps and services, restaurants may find benefits to using them combined with offering their own delivery and/or curbside pickup. From GrubHub to UberEats, the commissions they take are varied and may or may not work every restaurant. 

Customer perceptions around cleanliness are also going to play a big factor when restaurants begin to reopen. Vinny even suggestions taking a look at restroom facilities to make sure they will meet or exceed customer expectations going forward. 

We all joke about how many dishes we've had to clean from so much cooking at home the past few weeks which is why people are still turning to restaurants for their creative offerings. Whether it's family style dinners or live virtual events, chefs and restaurateurs continue to impress us with their creativity. 

Restaurants should consider having conversations with their town supervisors now and discuss items like expanding outdoor seating limits. Vinny suggests looking for opportunities to close down Main St so restaurants can operate in open air environments to be able to expand the limited seating that may be available once things open up again. 

Regardless of what happens next, companies like Premier Payroll are a great resource for restaurants to help streamline their back office services like payroll as well as leverage their relationships for ideas, creativity and support. 

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Today I'm speaking with Manny, the owner and pit master of smok-haus in Garden City, NY. Manny tells us how he discovered his love of barbecue during his hunting trips to upstate NY.

While perfecting his craft and menu, smok-haus was born with authentic barbecue and unique menu items like their smoked porchetta.

Listen in as Manny talks about how they are working through the current pandemic and how his plans for building a bigger brand.

Smok-haus is a casual restaurant and bar with authentic American BBQ, cooked low and slow is paired with the freshest, healthy international fare.

I've personally been to smok-haus during my monthly "guys night out" about a year. I've had their pulled pork, brisket, mac and cheese, smoked wings and their porchetta. Manny goes into detail on they prepare the porchetta pictured below.

Manny opened the doors at smok-haus in November of 2018 and shares with me that his concept was in the works for years. He truly believes food brings people together. Having been introduced to smoking meats and barbecue on his hunting trips and continuing to self educate, Manny eventually teamed up with Myron Mixon down at his BBQ.

Not familiar with Myron Mixon? Myron is a four time world barbecue champion and also sells a line of smokers that smok-haus uses in their restaurant.

When asked about their best selling items, people love the brisket and their pulled pork. Their smoked wings, pictured below, are some of the best on Long Island. What some of you may not know about is their pastrami, only available on Friday nights. It gets brined in house for 2 weeks and smoke it even longer than their traditional brisket. It's available as a sandwich or ala carte.

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Today I'm speaking with Alyssa, the founder of the Dine-LI group on Facebook. It was started as a place where restaurants and foodies could connect. Different from other groups, restaurants are welcome to post their menus and specials. 

Prior to the pandemic, the group was known for its giveaways from Long Island restaurants. Since it's start in 2019, the group has grown to over 14,000 members through the relationships of her admin team and welcoming environment unlike many other groups you'll find on Facebook that include tons of negativity.

Here's a quick view of the Dine-LI guidelines: 

The group has also created helpful resources such as their takeout directory, a nearly 50 page PDF document broken out by town. If you're a Long Island resident looking for your best take-out options this is a priceless resource available free to members.

At the heart of the group during the pandemic has been their Dine-LI Gives Back program. To do date it has raised almost $10,000 dollars to fund meals for frontline workers in nursing homes, rehab centers, urgenct care, EMS, ambulance workers, veterans and more.

As of May 1st, the program has run out of funds but you can still help by reaching out to Alyssa directly through the Facebook group https://www.facebook.com/groups/dineli/

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Watch the Dine-LI Interview on YouTube

https://youtu.be/ldOjD8rfcck

Many people are under the impression that franchise owners may have it made compared to other independently owner operated restaurants. Today I'm speaking with Krista, the owner of Pita Pit in Hauppauge, NY.

Talking to Krista was truly inspiring. As a wife and mother she was faced with a difficult situation after her husband was injured at work and now had to provide for her family and four children.

Having no prior business or restaurant experience, Krista looked for franchise opportunities. Not only that but she wanted it to be something that didn't previously exist on Long Island. She found Pita Pit, a healthy grab and go option that fits the fast paced lifestyle of Long Island families and business lunch crowd.

They have an array of options but their most popular is the create your own pita. With a myriad of sauces, pitas, bowls, vegan and gluten free options, it's a foodie destination that literally has something for everyone.

Please support Krista and her business by visiting https://locations.pitapitusa.com/ll/US/NY/Hauppauge/812-Wheeler-Road

Make a donation to support her franchise at https://bigfoodtalk.com

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Today I'm speaking with Rob & Matt, the owner and chef of JJ Coopers in Long beach, NY.  We discuss Rob's longstanding reputation in the restaurant business and Matt's passion for BBQ. 

Having endured other tough times such at September 11th and Hurricane Sandy, Rob is keeping things positive as they pivot the restaurant's menu to meet their customers needs. Family meals are now becoming familiar fare and the Long Beach community has once again come together to support it's local businesses. 

Long Beach in itself is a fascinating destination on Long Island. For more of Long Island, Long Beach is a destination.  Known for its boardwalk, beaches and nightlife it's a one of a kind town that JJ Coopers has been serving for years. 

Their New American hinges on the classics such as steaks, chicken wings and a popular tuna satay appetizer. You can follow them on Instagram at https://instagram.com/jjcooperslbny for their most up to date menu specials like Rib Night on Wednesday's and their  Taco Kits that are a great value for feeding the whole family.

Order by phone for curbside pickup at JJ Coopers in Long Beach, NY at 516-431-3133.

Support JJ Coopers by visiting https://bigfoodtalk.com to leave a donation and get a shoutout on the show.

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Today's guest is Alfonso, the owner and chef of Funchos located in Riverhead NY. Funchos is a tacqueria located on the east end of Long Island, serving up tacos, burritos, beer and so much more for the last 20 years.

Alfonso tells us how being Peruvian, most people are surprised to learn he never had a taco until he was 14 years old. He has a love for Peruvian cooking that starts with his Mom. When had the idea for Funchos it was all about combining his Peruvian roots into tacos, burritos and more.

He's a foodie like me so we explore the menu's unique items like Frito Bandito and even hot dogs! That's right, a tacqueria serving up Alfonso's concept of a hot dog. 

During this difficult time Alfonso is grateful to be operating and he installed a takeout window he points out in the episode.

Support Funchos today by making a donation at https://bigfoodtalk.com or order some outstanding takeout at https://funchos.com.

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Watch the interview on YouTube: https://www.youtube.com/channel/UC0vNCYKeetUxM6FDXfh9GRw/

Today's guest is Benny, the owner of Nina's Deli & Catering located in East Meadow, NY. Benny is as passionate about his food as he is about his customers. In 2008 he decided to open a sandwich shop after working in gourmet Italian markets most of his life. 

From traditional New York breakfast to his loaded fries and burgers, you can tell Benny loves food! His family has  roots that go back to the early 1900s with his great great grandfather who owned a push cart selling fruit that grew into a successful retail business. 

Curious what makes the perfect Italian hero? Benny educates his customers and our listeners on the difference between an Italian American hero versus the real deal you're bound to find in places like Arthur Ave. 

He's been humbled by all the support he's received and he's doing his part to give back to the community as well.  Nina's Deli is now operating as a grocer offering fresh produce, sliced cold cuts and prepared meals. You can order from Nina's Deli by calling in your order or ordering online at http://ninasdeliandcatering.com/

Show your support for Long Island restaurants and food businesses like Nina's deli by making a donation at https://bigfoodtalk.com.