Where have I been? Funny you should ask. Belize, Central America. When you&apos;re ready to catch up on all our news, tune in to our first show in a year. 

Tin Roof Farm Radio Show

Homesick

My Dad used to tell me, only James Bond gets to save the world, YOU can save a small piece of it. And that&apos;s why I went to Lake Charles, to help save a small piece of the world ravaged by Hurricane Laura. Operation BBQ Relief is a charity whose mission is to provide a hot meal and a warm smile to those affected by natural disasters. I worked with them the week after Laura had came ashore and on my final day I took out my phone and recorded some interviews with the folks I was working with. And if you&apos;d like to donate, or volunteer, just find their website at operation bbq relief dot org.

One Plate of BBQ in Louisiana

My Dad used to tell me, only James Bond gets to save the world, YOU can save a small piece of it. And that's why I went to Lake Charles, to help save a small piece of the world ravaged by Hurricane Laura. Operation BBQ Relief is a charity whose mission is to provide a hot meal and a warm smile to those affected by natural disasters. I worked with them the week after Laura had came ashore and on my final day I took out my phone and recorded some interviews with the folks I was working with. And if you'd like to donate, or volunteer, just find their website at operation bbq relief dot org.

Braised Beef Short Rib sandwich with A1 aioli, melted Havarti cheese and real au jus. This might be my favorite sandwich in Greenville and it&apos;s not something I&apos;d eat every day, rather it&apos;s a treat, something after a workout or a long ride. And it&apos;s the specialty of Woodside Bistro, a small, authentic diner in our Sans Souci neighborhood. Chef Ken Frazier is my guest on this episode of the show and we&apos;ll talk about that sandwich and the challenges of keeping the lights on during the mess that is 2020. Enjoy.

Ken Frazier of Woodside Bistro

Braised Beef Short Rib sandwich with A1 aioli, melted Havarti cheese and real au jus. This might be my favorite sandwich in Greenville and it's not something I'd eat every day, rather it's a treat, something after a workout or a long ride. And it's the specialty of Woodside Bistro, a small, authentic diner in our Sans Souci neighborhood. Chef Ken Frazier is my guest on this episode of the show and we'll talk about that sandwich and the challenges of keeping the lights on during the mess that is 2020. Enjoy.

He&apos;s a native of Brazil, a fan of the farmlands of Colombia, owner of one of Greenville&apos;s most iconic coffee roasters, and about to be my neighbor. He&apos;s Ricardo Pereira and he&apos;s got some amazing coffee knowledge to share with our listeners. And when you&apos;re ready for an amazing cup of coffee, stop in at Due South Coffee in Hampton Station. 

Ricardo Pereira of Due South Coffee

He's a native of Brazil, a fan of the farmlands of Colombia, owner of one of Greenville's most iconic coffee roasters, and about to be my neighbor. He's Ricardo Pereira and he's got some amazing coffee knowledge to share with our listeners. And when you're ready for an amazing cup of coffee, stop in at Due South Coffee in Hampton Station. 

Is okra the greatest vegetable ever or a quirky, slimy mess only meant for the fryer of a diner? Author Chris Smith joins John Malik and they discuss the good, bad, and the ugly of okra and his new (James Beard Award Winner!) book, The Whole Okra. Have a listen then light the grill and get ready to cook some okra. 

Chris Smith and The Whole Okra

For many thousands of years, bread was made by combining a wild yeast starter with a combination of flours, salt, and water. After World War Two, automation and commercialization took over the bread industry and the old ways were soon practiced only by a few bakers and aritsans. Sourdough bread is now in a resurgence and Greenville&apos;s newest sourdough bakery is the garage of Julian Loue at his Rise Bakery. Tune in and hear his story then get a loaf of his bread because it is wonderful.

Julian Loue of Rise Bakery

For many thousands of years, bread was made by combining a wild yeast starter with a combination of flours, salt, and water. After World War Two, automation and commercialization took over the bread industry and the old ways were soon practiced only by a few bakers and aritsans. Sourdough bread is now in a resurgence and Greenville's newest sourdough bakery is the garage of Julian Loue at his Rise Bakery. Tune in and hear his story then get a loaf of his bread because it is wonderful.

Yeah it’s been a few months and you have my sincere apologies. The last episode of the show, the one I recorded right after our Euphoria Food & Wine festival, received well over a thousand plays and I was thrilled, terribly excited. Couldn’t wait to get the next one up.  Then after that my job got in the way. A chef&apos;s position is all consuming and...

The Best Burger in Town is?

Yeah it’s been a few months and you have my sincere apologies. The last episode of the show, the one I recorded right after our Euphoria Food & Wine festival, received well over a thousand plays and I was thrilled, terribly excited. Couldn’t wait to get the next one up.  Then after that my job got in the way. A chef's position is all consuming and...

Participating in a food and wine festival as a chef is quite demanding. There&apos;s high expectations and a sense of urgency as well our normal work routine to manage. The day after Greenville&apos;s four day food and wine festival, Euphoria, I invited Chefs Jacques Larson and Jeff Kelly, cheesemaker Christian Hansen of Blue Ridge Creamery, and food writer Ted Lee of the Lee Brothers into the studio to discuss Euphoria. 

Euphoria 2019 Recap

Participating in a food and wine festival as a chef is quite demanding. There's high expectations and a sense of urgency as well our normal work routine to manage. The day after Greenville's four day food and wine festival, Euphoria, I invited Chefs Jacques Larson and Jeff Kelly, cheesemaker Christian Hansen of Blue Ridge Creamery, and food writer Ted Lee of the Lee Brothers into the studio to discuss Euphoria. 

We chat with all the cool kids that make the South's food scene so vibrant. John & Amy are Greenville’s best loved chef couple and have an extensive background in the restaurant business. They love a funky diner just as much as a white tablecloth brasserie and they'll introduce you to your favorite chefs, coffee roasters, farmers, brewers, restaurant owners, cocktail crafters, butchers, and wine geeks. Broadcast from their hobby farm in Piedmont, SC, they'll share insight into the growing season, raising chickens, and keeping honey bees.

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Tin Roof Farm Radio Show

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