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Episode 11 of Edacious – Food Talk for Gluttons.

11329875_10205463522561170_3723932174810071600_nEpisode 11 is up! Available at Edacious – Food Talk for Gluttons, on iTunes, Stitcher, SoundCloud, and your regular podcast outlets. What if you could eat farm to table on the go? On the level of Chipotle or Panera? Except it’s local, not a chain, and all the ingredients come from within 100 miles of Charlottesville? Meet Danielle and Ken Notari owners of Nude Fude on Hydraulic Road. Along with CIA-trained chef Jarrod Brown, who worked with Chef Dan Barber of Blue Hill at Stone Barns and Lemaire in Richmond, this family restaurant hopes to change the dynamic of F2T – bringing it down from fine dining into something more realistic. Their goal is to get you in and out within 5 minutes. If you’re in a hurry? They have a great To-Go section. As well as beer, wine, and a great patio! These guys have done their research and it shows in the food and in the passion for their mission. I LOVED being able to interview such nice folks at the very beginning of their journey. Go eat In the Nude! You’ll love it. Get the boiled peanuts – they’re the real deal. How did a quote from Anthony Bourdain inspire Ken during his planning? Listen to find out and also learn about how they’re going to lure, and work with the high school across the street.

Episode 9 of Edacious – Food Talk for Gluttons.

11008440_1024262270973359_2525274942048375875_nEpisode 9 is up! Available at Edacious – Food Talk for Gluttons, on iTunes, Stitcher, SoundCloud, and your regular podcast outlets. Meet Hunter Smith of Champion Brewery. Hunter is a brewmaster extraordinaire dedicated to experimenting and creating new flavors of beer and providing a comfortable space with which to enjoy them. He collaborates often with local chefs and his favorite musicians to bring you the most inventive, tasty brews around. I found his passion infectious. Champion Brewery is a meeting place with huge amounts of space inside and out to hang out, talk, and of course, sip your favorites including his Missile IPA, Megalodon, Maibock, Stickin’ in my Rye IPA, and my personal favorite the Black Me Stout. For years, I’ve wished for a Downtown Mall meeting place slash beer garden. Champion delivers. In this interview we talk about all the great food trucks that converge here (a different one every night!) and of course the best pairings. How is starting a brewery like buying a house? Where did he take food writer Josh Ozersky for a burger when he was in town (before his untimely passing last month). Can I ever learn to like sour beer? What is the pig for Hunter’s yearly Champion barbecue raised on? This and other important questions answered in Episode 9! I found Hunter to be engaging, thoughtful and you can hear his enthusiasm and fervor for his craft. I hope you enjoy it. Cheers!

Episode 8 of Edacious – Food Talk for Gluttons.

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New episode up now! Available at Edacious – Food Talk for Gluttons, on iTunes, Stitcher, SoundCloud, and your regular podcast outlets. In this episode, meet a woman with a degree in Biology (with a concentration in Molecular Genomics!) who bought a gelato store. Splendora’s Gelato ain’t ice cream. Nor is it frozen yogurt. No dump and mix here. No ice cream dasher which adds air. Gelato is a fantabulously rich, thick, decadent frozen concoction from Italy which makes all the rest look like amateurs.

An awesome conversation touching on subjects like the concept of FOMO as it relates to gelato. What’s FOMO? Look it up. I had to LOL! We also discussed savory gelatos, how owner P.K. Ross creates her unique flavors, what challenges are faced by women-owned businesses today, and beer. Learn the story of the day she signed the papers for Splendora’s. It’s a great one. Is a good palate something you’re born with? Or can it be developed? What’s her most popular flavor? What region of Italy is on her bucket list to travel to someday? Are there some ingredients that just don’t work in gelato because of its cold nature? Who gave her the idea for her popular goat cheese, honey, and fig gelato? Her most surprisingly popular flavor? Listen now to find out!

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