The Braise

Bob Harrington is the president of Specialty Produce, a family-owned wholesale produce company in San Diego since 1989. Specialty Produce is a culinary destination for chefs, foodies and retail consumers, and under Harrington’s leadership, the company has a grassroots heartbeat mixed with a global vision.

Throughout his career, Harrington says he has understood the importance of planning for tomorrow, and along with his wholesale company, he has created a digital platform to connect industry professionals, forecast trends in produce and share the story of fruits and vegetables. The Specialty Produce app has been shaped through decades of international travel, discussions with experts and harnessing the power of evolving technology.

Harrington continues to care for the San Diego community through sourcing fresh ingredients, and his presence is recognized worldwide as an advocate for produce professionals

In today's episode, we’re excited to interview Cynthia, a veteran in the world of design with over 32 years of experience. Cynthia seamlessly blends client input with site elements to craft unique creations tailored to individual tastes and goals. From her beginnings at David Robinson Design to her current role at Cynthia Brown Design, where she specializes in restaurant design, Cynthia's journey showcases her prowess in interior design for hospitality and high-end residential spaces. Her award-winning design reflects a commitment to excellence, evident in her diverse projects, including working for Sony, MGM, and Lockheed Martin. Tune in to learn more about Cynthia's journey, insights and the art behind her stunning creations.

https://cynthiabrowndesign.com

Discover Anthony's culinary journey from his roots in West Virginia to his experiences working with top chefs like Jonathan Benno at Lincoln in New York and Richard Blais in Atlanta. Learn how his path ultimately brought him to San Diego, where he joined Juniper and Ivy, leading to his current role opening Sea and Sky in Hotel La Jolla.

Dan and I met at Catalina Offshore Products 24 years ago when I moved to San Diego and started exploring what our city had to offer. He was instrumental In building relationships with Baja day boat fishermen and taught them that if they handled fish the right way there was more money in it for them. This was before the Tuna Harbor Dockside Market and the delivery system we have today. We had to go to Catalina Offshore and hand pick what they had on ice. Uni, white seabass, grouper, yellowtail, all at the highest quality possible. In this podcast we discuss the beginnings and what led it to the industry we have today.

Join us as we dive into the world of restaurant construction and renovation with Jamie Hawkins, owner of a renowned construction company in San Diego. With over 500 projects under his belt, Jamie shares invaluable insights on navigating the complexities of restaurant renovation and opening. Discover the hidden challenges and unexpected factors to consider, ensuring your venture thrives from foundation to grand opening.

Join us on today’s episode with Christopher Kostow. While chef at The Restaurant at Meadowood in Napa Valley, chef Kostow was the second Michelin 3 star restaurant in California and the third youngest 3 star Michelin chef in the world. He currently operates the Charter Oak, Ciccio and his deli LOVESKI. We talk about his upbringing, his time at Georges at the Cove and then we get into what is “fine dining” and our thoughts for the future.

Join us on today's episode with Stephen Kurpinsky. Tracing his path from humble beginnings washing dishes and cooking in San Francisco to the vibrant world of music and eventually settling into the cocktail scene. Moving from San Francisco to San Diego, Stephen's story unfolds as he transitions from managing to finding his true calling behind the bar, fueled by his innate creative energy. Now as the brand ambassador for Mr. Black, Stephen's journey serves as a testament to the power of passion and creativity in shaping one's life and career.

Growing up in East county San Diego, Sam fell into the industry as many of us do. Rising swiftly, he assumed General Manager roles at a remarkably young age, contributing to the development of the Level2 cocktail program. Today, Sam leads his thriving consultancy venture, SPK Hospitality, showcasing his expertise and passion for hospitality.

https://www.spkbarhospitality.com

In this episode we sit down with a friend of over 30 years. Born in Jamaica and raised in the culinary landscape of Los Angeles. Join us on a reflective exploration of shared experiences, discussing the nuances of consistency, longevity, and maintaining health throughout a lifetime dedicated to the culinary arts. This episode is a candid conversation that unveils the threads connecting our distinct journeys, the enduring pursuit of excellence in the kitchen, and the evolving landscape of the culinary world.

On todays episode, we delve into the culinary roots of our guest, who grew up in sunny San Diego. We talk about his time at Georges at the Cove, followed by a decade-long culinary adventure in the bustling kitchens of LA alongside the legendary Wolfgang Puck. What lessons has he learned, and what's next on his horizon? Tune in for a conversation that explores the influences, challenges, and aspirations that have shaped this chef's remarkable culinary career.