Marilyn was a VIP during Gordon Ramsay’s 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode.D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am Continue Reading
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D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup!
We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay’s 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode.
Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell’s Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay’s hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show’s history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world’s first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000.
Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University’s annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef’s Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year’s line-up is our most robust yet, and we can’t wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city’s thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post.
Now, do you struggle finding the perfect gift for those you can’t personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It’s a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/
Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on.
You say you STILL NEED MORE!!! Don’t forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John’s book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell’s Kitchen #AllStars, as well named Pennsylvania’s most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world.
https://wildfireradio.com/small-bites/
D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions.
The 2019 Drexel Chef’s Conference will begin on Sunday, March 10. Participants will include:
Karen Akunowicz, Fox & the Knife, Boston, MA
Reem Assil, Reem’s California and Dyafa, Oakland, CA
Mashama Bailey, The Grey, Savannah, GA
Kristian Baumann, 108 and The Corner, Copenhagen, Denmark
Victoria Blamey, chef
Cristina Bowerman, Glass Hostaria, Rome, Italy
Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC
Marco Canora, Hearth, Zadie’s Oyster Room and Brodo, New York, NY
Hillary Dixler Canavan, Eater National
Tim Carman, Washington Post
Nicholas Coleman, Grove and Vine
Devita Davison, FoodLab Detroit, Detroit, MI
Angela Dimayuga, The Standard, multiple locations
Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories”
Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak
Osayi Endolyn, writer
Joshua Evans, University of Oxford (formerly of the Nordic Food Lab)
Tiffani Faison, Tiger Mama, Boston, MA
Genevieve Gergis, Bavel and Bestia, Los Angeles, CA
Jeff Gordinier, Esquire
Michael Harlan Turkell, author, podcaster and photographer
Jorge Hernandez, Minibar by Jose Andres, Washington, DC
Arielle Johnson, MIT Media Lab
Carlin Karr, Frasca Food and Wine, Boulder, CO
Amanda Kludt, Eater National
Priya Krishna, writer
Julia Kramer, Bon Appetit
Lior Lev Sercarz, La Boîte, New York, NY
Malcolm Livingston, Ghetto Gastro
Michael Lynn, Cornell University and Tipping Research
Jamie Malone, Grand Cafe, Minneapolis, MN
Brett Martin, GQ
Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA
Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY
Harold McGee, On Food and Cooking: The science and Lore of the Kitchen
Joshua McFadden, Six Seasons: A New Way with Vegetables
Misti Norris, Petra & the Beast, Dallas, TX
Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN
Matt Orlando, Amass Restaurant, Copenhagen, Denmark
Diego Prado, Basque Culinary Center, Donostia, Spain
Stefen Ramirez, Tea Dealers and 29B, New York, NY
Nikita Richardson, writer
Jordana Rothman, Food & Wine
Adam Sachs, writer
Lane Selman, Oregon State University and Culinary Breeding Network
Mike Solomonov, Zahav, Philadelphia, PA
Kim Severson, The New York Times
Khushbu Shah, Thrillist
Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle
Chris Shepherd, Underbelly Hospitality, Houston, TX
Ben Shewry, Attica, Melbourne, Australia
Chef Elle Simone, SheChef Inc.
Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY
Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table
Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH
Adam Vavrick, The Publican, Chicago, IL
Lars Williams, Empirical Spirits, Copenhagen, Denmark
Ben Wurgaft, MIT
Marco Zappia, Martina and Colita, Minneapolis, MN
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