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The Restaurateurs | Legs Like A Gorilla!
Mike Shirinian and Nick Marizliano from Sam's Italian Deli are back and ready to give you a peek behind the deli counter.
On The Plate: Elbow Room Chefs Nick McCoy and Eric Rodriguez plate up a delicious Calamari. Tubes and Tentacles were sautéed with shaved garlic and olive oil and served over a pecorino polenta. The meal is paired with a bottle of Viognier from Alban Vineyards.
Please Like, Comment and Follow 'The Restaurateurs' on all platforms:
The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts.
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The Restaurateurs Website
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Everything KMJ
KMJNOW App | Podcasts | Facebook | Twitter/X | Instagram
See omnystudio.com/listener for privacy information.
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By KMJMike Shirinian and Nick Marizliano from Sam's Italian Deli are back and ready to give you a peek behind the deli counter.
On The Plate: Elbow Room Chefs Nick McCoy and Eric Rodriguez plate up a delicious Calamari. Tubes and Tentacles were sautéed with shaved garlic and olive oil and served over a pecorino polenta. The meal is paired with a bottle of Viognier from Alban Vineyards.
Please Like, Comment and Follow 'The Restaurateurs' on all platforms:
The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts.
---
The Restaurateurs Website
---
Everything KMJ
KMJNOW App | Podcasts | Facebook | Twitter/X | Instagram
See omnystudio.com/listener for privacy information.