On this episode of Top of the Food Chain Al and his guest rm seafood’s Executive Chef Anthony Fusco gives us a in-depth look at the world of sustainable seafood.

Top of the Food Chain is where the stars hang out!

First up, we visit with the Food Network’s Extreme Chef contestant Jean Paul Labadie for some behind-the-scene insight into the show. Next, we de-mystify French cuisine with Franck Savoy (son of Guy Savoy and Director of Restaurants for Caesars Palace).

For this episode of Top of the Food Chain, we’re joined again by The Food Network Star’s Vic Vegas for his weekly update. Then, d.vino’s Executive Chef Jose Navarro provides an introduction to oysters; how to shuck them, eat them and what to dip them in. (We even eat a few cooked oysters as well.)

The Food Network Star’s Vic Vegas makes his first of what will be many visits to Top of the Food Chain. Besides getting some juicy behind-the-scenes information about Vic’s show, we also talk tequila with Agave Restaurant’s Troy Kumalaa.

In what could certainly be our most controversial episode of Top of the Food Chain (unless, of course, you’re a sake hater), we talk about foie gras.

He was quacking two days ago, and now he’s delicious. — Al Mancini

From humble beginnings come great burgers.

In this episode of Top of the Food Chain, Al and his guest Ric Guerrero of Slidin’ Thru give us a behind-the-scenes look at the ever-expanding gourmet food truck craze. Show notes:

You say salami, we say salumi.

In this episode of Top of the Food Chain, after some debate about porn stars and casinos, Al and his guests Geno Bernardo of Nove Italiano and Kristin Sande of Valley Cheese & Wine give a master class in charcuterie (French term for cured meats) and salumi** (Italian term for same). Show notes:

** Some of us in the studio still say salami. We’re simple people.

On this edition of Top of the Food Chain, Al rants about vegan food, uncovers that Bono knows the difference between Irish and English, and talks with Ri Ra’s Paula and Junior about traditional Irish food and drink. [burp] Show notes:

News flash – if you’re drinking hot sake, you’re drinking crap. In this episode of Top of the Food Chain, master sake sommelier Tiffany Soto explains, “cold not hot, sipped not shot, and if it’s dropped in a beer, I’m calling security.” Show notes:

Welcome to the premiere edition of Top of the Food Chain!

For our first episode, host Al Mancini and Vintner Grill’s Matt Silverman provide an outstanding introduction into wine and cheese pairing. Show notes: