Our special guest is Poull Brien, he is Partner/Co-Founder of Wild Fish Direct and an entrepreneur and media creator whose passion for storytelling led him to become a sought after speaker and expert in sustainable seafood for the restaurant industry.Wild Fish Direct is the first and only sustainable seafood company dedicated to the fastest growing sector of the restaurant industry: healthy fast casual brands. Wild Fish Direct grew from Poull’s experience as showrunner and creator of “Catching Hell,” an 11-hour broadcast television series about commercial spear fishermen in the Gulf of Mexico, as well as his development work on “Dish Out of Water,” a series concept with James Beard Award-winning chef Kerry Heffernan and National Geographic. Both projects were heavily influenced by Poull’s childhood fascination with fishing and the production background Poull acquired during his time in the Radio, TV and Film program at Northwestern University. Based in Williamsburg, Brooklyn Poull has projects in development and production in the film industry. After several shorts, he directed “Charles Bradley: Soul of America” an award-winning documentary on the late, critically-acclaimed soul singer. For television, Poull returned to the ocean for inspiration and launched his seafood company as a companion project. Poull realized that in Wild Fish Direct he could best utilize his diverse interests. He focused his efforts and built a list of clients including multi-unit brands Pokeworks, The Little Beet and Dig Inn. Today, Poull travels the country and the world sourcing for some of the biggest health focused brands in the business. He continues to shoot creative media to educate customers and help clients build loyalty and make healthier sourcing choices. Our host Ceslie Armstrong’s conversation with friend Poull Brien is very revealing about the state of the seafood we eat in restaurants around the globe; how this affects our eco-system and business climate; and, how he is leading in the entertainment industry to communicate through entertainment.The recurring segments in  Grapes, Grains & Grub this episode include hospitality expert Robert Rodriguez's tips regarding glassware in our "Front of House" segment; our host reveals "Ceslie's Picks" and our "Culinary Destination" featured is the The Hawaii Food & Wine Festival.

Grapes, Grains & Grub

S1, Episode 6: Seafood Expert, Creator Poull Brien, Culinary Destination, Ceslie's Picks

Our special guest is Mike Cameron, a passionate maker of distilled spirits, music, and all things with fine ingredients. He is the president of the Texas Distilled Spirits Association that is a community of Texans including holders of distilled spirits manufacturers’ licenses, companies that share a common interest with distilled spirits, and individuals that enjoy distilled spirits, all of whom share a passion for hand-crafted local Texas spirits. Mike Cameron is the Co-founder, President, and COO of Devils River Whiskey based in Texas and available across the U.S., in Canada and constantly expanding its distribution. Since its debut in 2017, Devils River Whiskey has collected a total of 40 medals from international spirits groups. Recently, Devils River Bourbon Whiskey was awarded a Gold medal from the New York International Spirits Competition and earned a 91 rating from the USA Spirits Ratings in San Francisco. The brand was also identified as the number 1 recommended bourbon for the 2019 holiday season by the USA Spirits Ratings in San Francisco. These, along with 14 previously awarded medals, brings the total to 16 for Devils River Whiskey Bourbon. Additionally, Devils River Barrel Strength Bourbon had noteworthy success winning Gold at both the Asia International Beverage Competition and New York’s Fifty Best.Our host Ceslie Armstrong’s conversation with long time pal Mike Cameron reveals a lot of facts and information about what it means to qualify as a Bourbon in the U.S.; the state of the rapidly growing industry; and, Cameron’s passion for distilling and his 360 degree business approach that is beneficial to the earth, farmers, ranchers, and other makers around the globe.The recurring segments in  Grapes, Grains & Grub  this episode include hospitality expert Robert Rodriguez's tips regarding china and plates in our "Front of House" segment; our host reveals "Ceslie's Picks" and our "Culinary Destination" featured is the Cumbres & Toltec Scenic Railroad.

S1, Episode 5: Distiller Mike Cameron, Culinary Destination, Ceslie's Picks

Our special guest is award-winning chef, restaurateur, and humanitarian Steve McHugh of restaurant Cured at the historic Pearl Brewery destination near downtown San Antonio. This four-time James Beard Award finalist for “Best Chef: Southwest” began to make a name for himself in New Orleans, until, with a new lease on life after battling and beating blood cancer, he moved to San Antonio, where he and his wife Sylvia opened Cured. Cured was named a top 50 nominee for Bon Appétit’s “America’s Best New Restaurants 2014,” a runner up for Esquire’s “Best New Restaurants in America 2014,” and to Eater’s list of “38 Essential Texas Restaurants” in 2018. Steve McHugh is one of those people everyone just wants to be around. He has a giant heart and a really natural expression of how to live life to its fullest that is evident in his operation and his food.Our host Ceslie Armstrong’s conversation with Steve McHugh is really a narrative story about his journey that began while growing up as one of seven sons on a farm in rural Wisconsin where he was continually encouraged by his Father and truly amazing mother. His story is inspiring, heart-wrenching, compelling, and will also make you laugh. This Culinary Institute of America New York Campus grad can now walk out the front door of his restaurant and see the San Antonio campus (one of three in the U.S.). Talk about coming full circle! He has deep knowledge of how to work with farmers and a unique business plan for his celebrated restaurant that he shares.The recurring segments in Grapes, Grains & Grub this episode include hospitality expert Robert Rodriguez's tips regarding seating in our "Front of House" segment; our host reveals "Ceslie's Picks" and our "Culinary Destination" featured is the North Carolina Seafood Festival.

S1, Episode 4: Chef Steve McHugh, Culinary Destination, Ceslie's Picks

Our special guest is award-winning chef, seafood sustainability expert, and TV personality Ceslie Armstrong asks Kerry Heffernan about the state of our oceans; tips for buying seafood; how he explains the environment to his sons; and, the sudden whale watching experience while fishing recently with his friend Tom Colicchio. Kerry Heffernan's career has included restaurants like Montrachet, Le Régence, Restaurant Bouley and Mondrian with Tom Colicchio before landing his first job as Chef de Cuisine at One Fifth Avenue.Heffernan later became the Executive Chef of the Westbury Hotel's famed Polo Restaurant, training ground of such extraordinary talents as Thomas Keller and Daniel Boulud. Soon afterward Kerry opened Union Square Hospitality Group's Eleven Madison Park as Executive Chef and eventually became partner. Under his leadership, the restaurant received numerous accolades, including a tie with Per Se on Zagat Survey's "Top 20 Most Popular Restaurants in New York," The James Beard Foundation's Award for Outstanding Service in America, and Esquire Magazine's "Best New Restaurant." During his time at 11 Madison he also worked with Danny to develop the original menu at the "Shake Shack" in Madison Square Park.Kerry is currently Chef at Grand Banks, a seasonal Oyster Bar and galley on the deck of a historic cod fishing schooner moored at Pier 25 New York. He previously spent a five-year tenure as Executive Chef of New York City's South Gate, and created and continues to work as a consultant to "15 CPW," a private restaurant at Manhattan's toniest address. Kerry remains active outside the kitchen in philanthropy, serving on the City Harvest Food Council and cooking for Share Our Strength, Project by Project, and both the Central Park and Madison Square Park Conservancies and as an advisor to several nonprofit agencies charged with seafood sustainability and conservation. In 2012, Kerry was honored as the commencement speaker at the Culinary Institute of America.An avid outdoorsman and seafood expert, Kerry has won several charity fishing tournaments, including the "Manhattan Cup" and the "Montauk Redbone." In addition to appearing as a guest judge on Top Chef All-Stars, Kerry has appeared on The Today Show, Good Morning America, Martha Stewart, CBS and CNN's American Morning. In addition to Grand Banks, Chef Heffernan is also consultant to "Seaworthy" a restaurant in New Orleans specializing in sustainable seafood.The recurring segments in Grapes, Grains & Grub this episode include hospitality expert Robert Rodriguez's tips regarding lighting in our "Front of House" segment; our host reveals "Ceslie's Picks" and our "Culinary Destination" featured is the Taste of Chicago.

S1, Episode 3: Chef Kerry Heffernan, Culinary Destination, Ceslie's Picks

Our special guest is Jess Baker, the editor-in-chief of CraftBeer.com. After 15 years in digital and broadcast journalism, she's now bringing you stories about America's small and independent breweries. She's a runner, a die-hard Springsteen fan, and a new mom who is always scouting family-friendly breweries.Host Ceslie Armstrong asks her about what is happening now in the growing craft beer industry; we get some stats and inside scoop on what individual brewers are doing to grow their businesses while contributing to the communities they serve. Jess Baker shares her favorite locations for “beercations” and also gives some insights into how various states are supporting the agribusiness side of brewing.She shares her predictions for the industry and tells us why her editorial focus for CraftBeer.com is about the people in the industry including women, families, friends, and who communities.The recurring segments in Grapes, Grains & Grub this episode include hospitality expert Robert Rodriguez's tips regarding seating in our "Front of House" segment; our host reveals  "Ceslie's Picks" and our "Culinary Destination" featured is Alpine, Texas.

S1, Episode 2: Jess Baker, Culinary Destination, Ceslie's Picks

Our special guest is award-winning chef, author, and TV personality David Guas of Washington DC by way of new Orleans. His Southern and Cuban cultural roots present themselves in every bite and experience at his Bayou Bakery Coffee Bar & Eatery. You know him from his frequent TV appearances, including as recurring judge on Food Network's, "Chopped," his award winning cookbooks and good works for many organizations. Our host Ceslie Armstrong asks him about his Southern ways, fatherhood, his passion and knowledge of cooking with the best ingredients from local farmers, making grits and cornbread ground from corn on George Washington's gristmill, riding his Harley and so much more.Hospitality expert Robert Rodriguez's tips regarding music in our Front of House segment; our host reveals Ceslie's Picks; and our Culinary Destination featured is the Willamette Valley in Oregon. 

S1, Episode 1: Chef David Guas, Culinary Destination, Ceslie's Picks

Featured in this season one trailer: Chef David Guas of Bayou Bakery Coffee Bar & Eatery / Washington DCChef Kerry Heffernan of Grand Banks / NYCDistiller Mike Cameron of Devil's River Whiskey / USAChef Steve McHugh of Cured at Pearl / San AntonioCulinary Destination Pick: Willamette Valley, Oregon Wine Country“Grapes, Grains & Grub™” is a culinary-destination series that brings you compelling stories of Earth’s bounty from the culinarians, gastronomists, artisans, agronomists, and makers who fill our plates, bellies, minds, and souls.The “Grapes, Grains & Grub™” original premium audio, video, print, and web content, programming, and experiences ring true to the editorial and brand promise that: Agriculture Tastes Good™.Hosted by award-winning journalist and culinary expert Ceslie ArmstrongA NYTEX Studios OriginalExecutive Producer: Ceslie ArmstrongProducer: Stephanie LockeOriginal Music Composition: Frank Castro

Grapes, Grains & Grub Season One TRAILER

“Grapes, Grains & Grub™” is a culinary-destination series that brings you compelling stories of Earth’s bounty from the culinarians, gastronomists, artisans, agronomists, and makers who fill our plates, bellies, minds, and souls. The “Grapes, Grains & Grub” original premium audio, video, print, and web content, programming, and experiences ring true to the editorial and brand promise that: Agriculture Tastes Good™. Hosted by award-winning journalist and culinary expert Ceslie Armstrong A NYTEX Studios Original Executive Producer: Ceslie Armstrong Producer: Stephanie Locke Original Music Composition: Frank Castro

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Grapes, Grains & Grub

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