48: GRATEFUL PIZZA

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48: GRATEFUL PIZZA

Caroline Anderson started Grateful Pizza in 2020, a year or so after arriving in Baltimore. It's a craft pizza company, serving up frozen pizzas, delivered to peoples' door or through a few shops.

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BIZ TIPS: FOOD COST

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BIZ TIPS: FOOD COST

TOPIC: Food Cost. We are all noticing costs go wonky. Some items are also difficult to find. This episode is on finding ways to shrink food costs. Remind your staff of these things, you cannot let down on your persaverance.

SUBTOPIC: Kitchen has a responsibility to find and resolve food costs. 

--minimize waste. Here are several ways to ensure the kitchen knows what that means. Do not over serve. Each serving is consistent. Each plate is consistent. Look at plates that are returned to the kitchen, are certain items consistently ending up in the trash? Minimize bread serve, or drop it completely while you are in re-opening mode. 

--develop regular menu habits. Perhaps you build a following for a Friday special  -- BBQ Ribs, for example. Sell them at a good food cost, and push this hard in pre-service, in social media, minimize the items people can order for carryout to this one item. Push it into a successful food cost. 

--review and shrink your menu. You may just need to shrink your menu because food costs are bouncing all over the place. Even if you do have to keep your Lost Leader on the menu, you can work hard to minimize items that sell slowly. It may help you with your permanent menu in the upcoming months. 

SUBTOPIC:  Servers and the owner have an incentive to ensure customers are happy. 

--happy customers return. Returning customers are the best customers. Returning customers may or may not give bigger and better tips, but at least you can work toward that. 

--what can front of staff do to ensure food costs are as favorable as possible. Train your staff to promote items with good food cost. Not because they are low food cost, but because they are delicious items. Their low food cost is a benefit if staff realize that it's good for the health of the business. 

In this episode there are many Excellent Examples that will help you envision how to observe and fix. 

 

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DJ NEAL AND LOVING SPOON COLLECTIVE

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DJ NEAL AND LOVING SPOON COLLECTIVE

We return to Good Neighbor Shop, one year after opening we talk to Chef DJ Neal who created the menu and drew on his vast experience over the last several years.

Dave Seel was eager to have DJ on our show, and you'll hear why; his work experience is wide and varied; he was mentored by Roy Yamaguchi (Roy's Hawaiian Fusion/Baltimore), opening team at Momofuku... the list goes on and on!  We love his ability to collaborate, be that welcoming presence in the room. And Loving Spoon Collective is a tidy creation out of his need to serve industry people late at night, and now it's taken a completely new direction, including coursed dinners with an artist performing Grace. 

Please follow and support good people, including DJ Neal.

Good Neighbor Shop on IG

Good Neighbor Shop's website. If you don't live here they have many lovely homeware you can get and well as Spice Wallah!

Loving Spoon Collective on IG

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46: THE VERANDAH WITH HEAT & FLAVOR

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46: THE VERANDAH WITH HEAT & FLAVOR

Journey with this Indian family, and their desire to share their culture through food.  You'll hear from the mother, daughter and son--Radhika, Maithali and Shantanu. Their perspectives are wonderfully presented. Radhika came to the US as an architecture student. Met her husband, and after getting married and having her two lovely children, she started cooking for friends.  That evolved into cooking at the farmers markets, to cooking in food halls, and now settles into a distinctly independent restaurant. They're serving small plates. Radhika, whose curiousity for India's history and cuisine never grows old.

Some months they have a Regional Cuisine menu. It's the family's way of sharing lesser known dishes from small towns and regions. As we have Nashville Chicken, they have equally curious dishes, and this is a wonderful way to experience the breadth of India's history and culture in a 3, 4, or 5 course meal.

We do not hear Amit's voice, the husband, father and architect in the family. Happy Fathers Day to all the unique and wonderful fathers who nurture the best a family can give in a community. Thank you to all the immigrants who settle in the US and share so much!

Their voices and stories are infectious. They enjoy and care what they serve, and are eager for you to enjoy India's amazing food culture. 

Website

Instagram

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BIZ TIPS: BUILD SUBSCRIPTIONS

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BIZ TIPS: BUILD SUBSCRIPTIONS

Holy Guacamole is a free podcast. We would love for you to subscribe, download and/or review the show. 

Biz Tips are super brief episodes. The goal iss to improve your finances, or your systems for independent restaurants. 

If you are a fan of local restaurants, cafes and foodtrucks

This episode in about finding one streams of income for your business: subscriptions. Martha Lucius encourages owners to look at their business and find five to seven streams of income. Here are a few examples of streams of income:

--dine in (obviously)

--carryout (how can you keep that a steady stream of income post pandemic

--catering (whether this is office catering, fine dining service and food, or platters of food for a bridal shower, this can improve your business). 

--popups, and collaborations (maybe on-site or off-site, but another concrete source of funds)

--Bottle Shop (if your liquor license permits, then find a way to build social media and messaging to improve sales ...great profit in this one)

--Subscriptions (this can be an ongoing, quarterly and seasonal revenue stream, a monthly special 3 - 5 course meal with a chef/speaker, a wine dinner, a beer dinner, an online cooking class, a monthly in-person cooking class).

The stats on the growth of subscriptions are impressive. Right now the subscription industry accounts for $650 billion in todays US economy. It's expected to increase to $1.5 trillion by 2025!

Enjoy the show.

 

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45: LIMONCELLO, MORE THAN A DIGESTIVO

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45: LIMONCELLO, MORE THAN A DIGESTIVO

Limoncello, in Baltimore, is by all rights a wine bar. That's the simple definition. The complete story is its a family from Monte di Pocida, just outside Naples. 

As the world re-opens Holy Guacamole is focusing on businesses that are resilient and focused on teams, hospitality and their culture. Dave chose Limoncello because of their single-mindedness to remain strong in spite of the pandemic, and their extraordinary attention to detail!  Their true nature as talians shows in the food (amazing), and their massive pride in how they serve. Genarro -- chef on premise -- ensures you eat well, and that each plate is spectacular looking. The wines they choose have stories as much as character. Vinnie -- their GM -- can share as little as much as you'd like to hear. Cocktails and aperitifs are carefully chosen. Pride and attention to detail is in their blood. Limoncello represents that pride beautifully.

Their website is here

Their lively and infectious Instagram is here. Their creativity shines brightly, follow if you like what you see. 

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44: TREEHOUSE CAFE: COMMUNITY LIFESTYLE SPACE

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44: TREEHOUSE CAFE: COMMUNITY LIFESTYLE SPACE

Meet Kirsten Lapointe, who thought she'd open a vegan cafe...Well, that's what she thought she was doing. But life, the pandemic and her creativity took over.  In this interview you'll hear her perspective, her experience and her philosophy that led her to turn this spot into a community space (think yoga, workshops and tarot readings) with the comfort of an artists studio, and the warmth of Kirsten's infectious laugh and conversation. Great spot to find a local artists products--a gift for yourself or to a friend. 

We talk about edible flowers, gardening and mowing your lawn in a labryinth pattern, as part of what this cafe is to the many people who have discovered it in Hampden. It's right near Falkenheims, 36th Street, and Foraged. Check out her website. Her Instagram has so much personality and joy, you'll probably find it infectious too!

 

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BIZ TIPS: STATE OF THE SITUATION

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BIZ TIPS: STATE OF THE SITUATION

Occasionally we run a mini episode as a short discussion of a particular topic. This weeks episode is more editorial from Martha Lucius exploring "where are we now"? Independent restaurants are facing minimal local restrictions, the pandemic is slowing, vaccination rates are rising, and everyone going back to "normal". 

If you like what you hear, please consider writing a review. It helps our audience find this very niche podcast. 

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43: TIM REILLY, BIGSOMMENERGY

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43: TIM REILLY, BIGSOMMENERGY

Jump into the conversation with Tim Riley and Dave Seel as they talk about Rainbow Unicorn, energy drink. We take off from there, with Tim, who talks about this new show, BigSommEnergy.

Those of us in the hospitality industry know that energy drinks have been ubiquitous! So Tim, who is a talented, knowledgeable sommelier has taken his skills in a new direction, and is just having fun!  How does anyone navigate caffeine, taste, flavor profile, and every other direction energy drinks can go. 

Jolt, Surge, Monster and Red Bull might be ones you know. You also might know terminology of wine tasting.  Tim takes his wine scoring in a completely hilarious direction!

Tim took his idea and put it on Tik Tok, and now has an active lively community within his 90K+ following. 

Remember to support your favorite podcast by subscribing, reviewing and sharing. Thank you for following Holy Guacamole. 

Find Tim Riley on IG here and on Tik Tok here. Listen, learn and laugh. 

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42: DAVID AT ABSOLUTE BAKERY & CAFE (COLORADO)

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42: DAVID AT ABSOLUTE BAKERY & CAFE (COLORADO)

Absolute Bakery & Cafe is tucked in Mancos, Colorado. Martha chats with owner David Blaine, and learns the history and roots this bakery has built over its many years at the center of the community. 

Like many cafes David discovered just how important his business is to the community. We talk about how theyve managed to keep sales steady, and like other cafes, how limited seating and limited hours created a streamline system that they may not want to give up as things reopen. 

We are pleased to have David represent many small cafes and bakeries in the US and how they manage to keep "made from scratch" alive and well. How intertwined they are with farmers and makers in their community.  Independent businesses come in many shapes and sizes, and all have a strong following. At Absolute they meet people regularly that have heard about their bakery from a friend and are visiting to tell the Blaines. Listen for the high praise from a French family!

Visit their website and visit their cafe on your next trip through Colorado! And follow their journey on Instagram here

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41: WHAT'S THE LUNCHBOX LADY? CRAIG FALK TELLS US

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41: WHAT'S THE LUNCHBOX LADY? CRAIG FALK TELLS US

We all have interesting and funny stories about how we got into this industry. Craig tells his origin stories, and it might cause you to nod in agreement! 

You'll learn about The Lunchbox Lady and then (because he's just chillaxing with that) he added on a season popup called Bmore Big Softy, which is soft-shell crab sandwiches. If you are at all interested in getting into the popup game, this is the episode for you!  And if that's not your thing, you'll certainly get hungry listening!

Instagram: The Lunchbox Lady and Bmore Big Softy

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 40: MEALS ON WHEELS PARTNERING FOR FOODIE EVENT IN THE PANDEMIC

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40: MEALS ON WHEELS PARTNERING FOR FOODIE EVENT IN THE PANDEMIC

Meals on Wheels of Central Maryland, our local chapter, is selling tickets to Night of a Million Meals. Local or not, you can purchase and support their mission. This years' zoom event is on May 17th, and can come with a meal kit for $75.

Today's show includes two interviews.  

--Stephanie Archer Smith, Executive Director at Meals on Wheels of Central Maryland starts the show and shares their mission and example of how Meals on Wheels works to make a difference. We explore the importance of this event. Meals on Wheels is eager to expand their message of serving seniors. We hear how Meals on Wheels has responding to increased demands of at-home seniors since the beginning of the pandemic; and how they extend their mission with More than a Meal--supporting seniors with additional services they may not be aware of--medical, financial assistance and more.

--Chef Anthony Franklin speaks to the role Cosima plays in participating in Night of a Million Meals by creating a cocktail and a spring dinner. Night of a Million Meals appreciates the relationship Cosima is fostering with the kind support of owner Judith Golding. 

We explore Meals on Wheels desire to continue to evolve Night of a Million meals, in a year when food insecurity for seniors is an acute concern in our city; and balance that with giving back to three businesses who support their mission by providing the items in the meal kit box. Building upon the relationship with one restaurant Cosima, one catering company, Chef's Expression,  and one cake company, Cakes by Jason, Meals on Wheels will have a successful event, and have supported independent restaurants when they need (and appreciate) support. 

The takeaway? As a restaurant, find a way to continue the journey to connect with one or two local non-profits, whose mission aligns with your mission or vision. Happy listening. 

 

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39: FORAGING. FARM & CHEF CHRIS AMENDOLA

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39: FORAGING. FARM & CHEF CHRIS AMENDOLA

Chris Amendola of Foraged Eatery is the mind behind an incredible restaurant. Think ramps, mushrooms, and wineberries. Add a farm, the Eastern Shore and a small 28 seat restaurant you have Foraged, a hyper-seasonal restaurant. The interior is so inviting: gorgeous brick wall with a mini edible flower wall.

Chef Chris has seriously unique experiences. Sean Brock at McCrady's Restaurant. Stages at Mini Bar in DC and Eleven Madison Park in NYC. Then a chance encounter with Dan Barbers that led to a new job at Blue Hill. Yes, THE Blue Hill at Stone Barns. So it's no wonder that while he cares about sustainability, what happens at Foraged is so much more than that--seasonal ingredients that each of the 52 weeks provides.  Don't forget all the wooded areas that can be harvested sustainably a few miles of the restaurant. 

After our recording he headed out to pick fiddleheads. How will he serve them? That's the joy of creativity. 

Dave Seel and Chris Amendola have a fun memory lane conversation which our community will thoroughly enjoy. Look out on social media for some fun photos and more. 

Now for a shameless plug asking you to dine at Foraged Eatery.  If you are a local listener and have not yet been, go!  The mission is incredible, and he is so highly respected among chefs and owners. Find out for yourself why! Until you are able to get there, follow the wonderful journeys Chef Chris takes us on Instagram.

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38: YOLI. STORY OF CORN TORTILLAS

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38: YOLI. STORY OF CORN TORTILLAS

Marissa and her husband Mark wanted tortillas. The tortillas of her childhood in Mexico. Marissa grew up in a home with a curious American mother and proud Mexican father. The best way to make that happen (as they say) is to do it yourself. That's why these two talented people started Yoli Tortilleria. Every detail had to be right. They found farms with the right flour, the correct blue, red, yellow and white corn to make the corresponding tortillas. The result is a whole lot of deliciousness.

As creator of this podcast, I care about the old ways, and bringing them forward is one of the joys of this podcast. I'm excited and proud of their well executed craft. I now have a set of different sized and colored tortillas. In fact, I am sharing their story and their products with local chefs and foodie friends! 

Follow them on IG YoliTortilleria. More importantly consider hopping over to their website, supporting traditional food ways by ordering a package to your door. 

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37: ALBUQUERQUE FARM & TABLE

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37: ALBUQUERQUE FARM & TABLE

Stewarding their land and serving gorgeous meals in Albuquerque's North Valley. What you'll notice when you arrive is a working farm, a restaurant, outdoor spaces purposed into picnic areas, and a team of professionals. This is the brainchild of a father and daughter team. David Montoya purchased the farm forty years ago, rather than seeing it turned into a housing development. Daughter Cherie Montoya who envisioned the working farm could also be serving amazing meals, overlooking a beautiful kitchen garden, the expansive farm and David's cattlefield with grazing cattle. 

Today's interview is with Rosa Zamora who weaves together the nine year history of Farm & Table. Rosa's role as Manager, allows us to see the behind-the-scenes--the pandemic pivots and the energy of a terrific team. Chef Steve Riley landed Edible's Local Hero award during the pandemic. A New Mexico native, he is proudly bringing forward the permaculture at the farm with sunchokes, tomatoes, peppers, a new herb garden to name a few. In spite of the pandemic Farm and Chef has kept on as many team members as they can, including Wine Director James Krajewski. Let's not leave out the good work of the rest of the team: Manager Max Wager, Pastry Chef Vanessa Martinez and Lead Line Josh Loveless and Sous Chef Jens Peter Smith. Clearly they recognize their role caring for a farm in the best of times, and eagerly recognize their role of creating a special corner of the world where diners can get into nature, get away from their day to day, and experience a dinner or a picnic...or a subscription!

Check out more on Farm & Chef. Follow on IG. When you are in Albuquerque experience this lovely spot on your own. 

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36: H3IRLOOM. HOTSAUCE TO HERITAGE

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36: H3IRLOOM. HOTSAUCE TO HERITAGE

Dave and Martha share wonderful stories with husband and wife duo, Chef David and Tonya. A power couple who are making a mark in Baltimore and far beyond. This year saw them release their first product line: SOSU and SWEAT hot sauces. These sauces are available for nationwide shipping today at 10am EST (visit h3irloomshop.com to purchase). There is a third coming very soon, and it's truly a secret sauce!  At the same time their gorgeous catering kitchen is operating out of the new event venue, The Sinclair. The hot sauce and the high-end catering are two entities of an impressive food group that will eventually encompass a farm. 

Why is Chef David and Tonya's story so compelling? They are telling the story of their ancestors. They are bringing the African Diaspora into view with what unites all of us--food, flavors and tastes we know at our tables. It's that proverbial kitchen table that David deftly communicates connections to the past. 

If you don't know about these two, there is so much to learn. Start with their website H3irloom Food Group. David & Tonya are also active on Instagram where they regularly host conversations via Black Food Folks.

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34: HERITAGE KITCHEN IS BRINGING EVERYONE TO THE TABLE

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34: HERITAGE KITCHEN IS BRINGING EVERYONE TO THE TABLE

Chef Rey Eunegio has opened a restaurant during the pandemic. He's had a following here for years, and there is widespread support for adding a new cuisine to Baltimore, and actually in the US. Philippino food is one of the lesser known cuisines, and as Chef Rey shares in this episode, it's less about the wild and new cuisine, it's much more about coming together around the table. 

Special thanks goes out to Julie, his wife who supported Chef as he stepped into Baltimore's food scene, and found a lovely community to accept him. 

If there is one takeaway that comes clear here, is that Chef Rey has been determined to bring something new to the table, and carefully executed a menu that would be well received by people that do know, and still are learning, about this lesser known cuisine.

NOTE: there is mention of video recording, but alas, we are sticking with audio podcast for the time being. 

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GOOD BIZ TIPS -- FINANCES

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GOOD BIZ TIPS -- FINANCES

If you have been dealing with finances, and staying focused on how to keep your businesses head above water, excellent! If not, have a listen, to remind yourself of some basics.

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33: OVENBIRD'S TEAM IS A DREAM COME TRUE

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33: OVENBIRD'S TEAM IS A DREAM COME TRUE

Keiller tried making sourdough started in his Baltimore home, and thankfully we have a terrific bread because so many love what he and his team are doing. In this honest and open conversation you'll hear how their team is solid and it's a great space for collaboration and creativity. 

He opened in July, 2020, right in the middle of a pandemic. That didn't hold back any one. Lines, socially distanced lines, are the norm out front. 

Ovenbird

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