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Mark Melnick was born in Tokyo, Japan of Japanese and Polish/Ukrainian descent . At an early age, Mark learned the struggles of managing a business because his parents owned an export company. After graduating high school Mark came to the United States and studied business and accounting. A turn of events caused Mark to change careers and take a job as a beef exporter. It was an exciting time and a growing business. The beef trade was a hot button issue, overcoming many obstacles, including disease, BSE , duty taxes and many other parts of the business.
Trex Corp. was founded in 1996 by Mark and his business partner in the San Francisco Bay Area. Trex has been responsible providing quality service for exporting US meat products and importing some of the best Japanese Wagyu.
Mark goes into great detail about the Beef industry and talks about the many different farms Japanese Wagyu comes from and the care that goes into it giving the beef its wonderful flavor profiles.
Hope you enjoy our conversation and learn more about how complex the meat industry can be and in doing so providing a great product to meet customers needs. If you haven't tried Japanese Wagyu it's a must!
https://www.teamtrex.com/
Sponsored by FireCracker Farm
https://shop.firecracker.farm/?ref=FOODORIGINSPODCSupport the show
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Andy Hung is a dedicated lifelong martial artist who has a wealth of knowledge in multiple fields. Andy was born and raised on the island of Oahu,Hawaii. Andy is a 2nd Degree Black belt in Brazilian Jiu Jitsu and a 4th Degree Black belt in Judo. Andy is the founder and CEO of Dojo Outfitters where he sells his own brand of Martial Arts apparel and gear through his online store and brick & mortar shop in Portland, Oregon. Andy has owned academies PDXBJJ and Portland Judo which unfortunately closed due to the pandemic. Andy is also currently a defensive tactics certified instructor for law enforcement sharing his expertise with first responders.
Andy Hung is a phenomenal business man with a keen sense for operating successful businesses. Andy and I met through our mutual Brazilian Jiu Jitsu Instructor, Mike Prudencio, owner of One world Jiu Jitsu.
While on our road trip through the Western States, I sat down with Andy on location at his beautiful shop Dojo Outfitters in Portland,Oregon.
We had a fun conversation about growing up in Hawaii, training martial arts, the food scene in all the places he’s lived and a short dive into his favorite distilled spirits and sustaining his business through tough times. Great advice and wise quotes dropped in this episode so be sure to listen all the way to the end!
Dojo Outfitters
https://www.dojooutfitters.com
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-46Support the show
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Chef Eduardo Garcia is a chef and avid outdoorsman driven by wild curiosity and a deep love of food and landscape. For Chef Eduardo Garcia, meals are meant to be shared. Food and cooking have served to connect with others in meaningful ways: taking him around the world as a yacht Chef, motivational speaker, and big-screen storyteller as the host of the James Beard Award-winning Big Sky Kitchen on the Magnolia Network. His appetite for exploration has taken him on a journey from chef to grower, and he and his family now run a small regenerative farm, with the simple goal to unite others through curiosity, education, and cuisine. His work in food is most readily eaten and experienced via the handful of products and recipes available through his purpose-driven brand: Montana Mex.
It was an honor to sit down with Eduardo and record this podcast on location in Montana after following his work five years ago. Thank you to everyone at Montana Mex for their support.
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-45Support the show
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Greg Lapin has made a living for the past two decades in Law Enforcement Special Operations and Government special operations, deploying to war zones throughout the world. Greg started his Jiu-Jitsu journey in 2005 when he was a New Orleans Police Officer because he understood what violence was and what skills he needed to have to go home at the end of the day. After leaving the police department and going to work for the U.S. Government, Greg trained on and off for several years in between deployments. Greg was what is known as a 10-year white belt due to not being able to train at a school consistently. During assignment in the United Arab Emirates, Greg began training seriously under Tiago Bravo where he received his blue belt in 2016. He is currently a black belt under Professor Erick Raposo. Jiu-Jitsu has changed Greg’s life and his main goal is to expose as many people to the art as possible.
Greg Lapin is currently the head black belt instructor at FieldCraft Jiu-Jitsu in Provo, Utah. Greg is part of the FieldCraft Survival cadre for tactical and mobility training. Greg still owns his own academy Vida Jiu-Jitsu in Louisiana.
Really enjoyed this conversation talking about Greg’s life moving around the USA and his World travels. Greg has managed his health very well and talks to us about staying disciplined and eating great ingredients. Carnivore diet, exercise , sleep and also having fun with good ol’ fashion cheat meals all come into the fold.
Recorded on location at FieldCraft Survival HQ in Provo, Utah. Special thanks to Mike Glover and the FieldCraft Team for the studio space and constant support in my journey.Original Music by Ulises Bella of Ozomatli
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-44Support the show
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On this episode of the podcast I am solo. I take about some of my favorite tools, sauces and goods that I've come to love over the years. Although not sponsored by any of these brands, some of the products have become friends of mine, guests on the podcast and affiliates. Great visuals of everything will be uploaded on my Food Origins Podcast Youtube Channel. Links are in the show notes below.
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-43Support the show
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Chef Ryan Gallego is a highly accomplished sushi chef with an impressive 20 years of experience in the art of Japanese cuisine. Graduating from the prestigious California Culinary Academy in 2005, he embarked on a culinary journey that would shape his expertise. His training at renowned establishments, including Morimoto Napa, Nobu in Palo Alto, and Village Sake in Marin, enriched his skills and refined his palate. Inspired by his father, he developed an unwavering passion for creating exquisite sushi dishes with a meticulous attention to detail. Chef Ryan Gallego continues to leave a lasting impression on diners with his culinary creations, crafted with both technical expertise and heartfelt devotion.
I met Chef Ryan over a year ago and we connected over working food events together with some of our dear friends we have today. Appreciate Ryan for taking the time to sit down with me on location in Northern CA to share his story and the origins of Trifecta Cooks.
Trifecta Cooks
https://trifectacooks.catering
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-42Support the show
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Mohammad Abutaha is Palestinian but grew up in Amman, Jordan and moved to America when he was 20 years old to study mechanical engineering. In 2015, he dropped out of university in his final year to pursue his dreams of owning a restaurant. Mohammad started as a dishwasher and worked his way up the kitchen ladder, working in iconic kitchens around the Bay Area including Reem's California.
At the end of 2019, Mohammad and his brother Feras launched a shawarma pop-up, and then turned their pop-up into the brick and mortar restaurant Shawarmaji in December 2020. Since opening the restaurant in Oakland, CA Shawarmaji has been named in San Francisco Chronicle's Top 25 Restaurants and Esquire magazine's 2021 Best Restaurants.
Some of their featured dishes include: Slow-Roasted Chicken Shawarma Sarookh & Arabi style, Falafel Sandwich, and Lamb Sarookh.
Currently located in Oakland and Santa Clara, California . Listen until the end for more special updates on expansion/projects and about their spices and sauces for sale online which can be shipped to your door.
Shawarmajihttps://www.theshawarmaji.com
Special Thanks to Trifecta Cooks for sponsoring their space to record this podcast.
https://trifectacooks.catering/Original Music by Ulises Bella of Ozomatli
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Petra Higby is the CEO and co/sister founded Caviar Co. Petra was born and raised in Lubbock, Texas and her father is from Holland, and mother is from Texas.
Immediately after college graduation, Petra moved out to Carmel, CA to take an internship with Coastal Luxury Management, assisting with putting on L.A. Food & Wine, and Pebble Beach Food & Wine events. This opened up my eyes to the culinary industry and the passion to work in hospitality. After this internship, she moved to San Francisco and got a job working for a local caviar company.
While working for the first caviar company, Petra was lucky enough to be involved in multiple aspects of the business, ranging from marketing to sales. After sparking an interest in aquaculture and sustainable sturgeon farming, she went to work for a caviar farm for two years, focusing on marketing. Despite loving working for the farm, I was aching to work with a more diverse range and variety of sturgeon species.In 2015, Petra and her sister founded The Caviar Company in San Francisco, CA. A purveyor of fine caviar opening your palate to one of the finest delicacies in the world.
The Caviar Co. mission is to provide unsurpassed caviar collections with quality, integrity, and sustainability.Really enjoyed our conversation on location at their San Francisco Union Street store. We dive into Petra’s background and how she started her own company , caviar education and history, different types, what kind to get, along with special collaborations and events.
The Caviar Co.https://thecaviarco.com
Original Music by Ulises Bella of OzomatliSupport the show
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Emily Winston is the CEO and founder of Boichik Bagels. Born and raised in central New Jersey, she grew up eating a LOT of bagels. When her father had business take him to the Upper West Side, he would stop by Zabar's for lox, sable, whitefish, and chive cream cheese, then H&H for bagels, which her family would have as a special treat. These bagels were on a whole different level of unique deliciousness.
In 2010 Emily moved to the Bay Area and bemoaned the lack of proper bagels. Emily was so distraught when she heard that her most beloved H&H Bagels on the Upper West Side had been shut down for tax fraud. And so Emily embarked on what became a five year quest, through trial and error, to create a bagel she longed to eat.
Five years of experiments later Emily was happy with the results. Friends told her she should sell them! So Emily decided to give it a whirl, got a cottage food license and did pop-ups which were a huge hit. Then took the plunge to brick and mortar, and opened her first store on College Ave in Berkeley in November 2019. Now with locations in Palo Alto, Berkeley and more in the works, Emily had started to create the bagel empire of her dreams.
Podcast was recorded on location at the Boichik Bagel Factory in Berkeley , CA
https://boichikbagels.com
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-39
Original Music by Ulises Bella of OzomatliSupport the show
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Chef Elizabeth Binder was born and raised in South Africa, inspired by her fisherman father and great entertaining grandmothers, she attended the internationally recognized Christina Martin School of Food and Wine in her hometown of Durban.
After graduating, she landed her first cooking job at the small luxury hotel, Blue Mountain Lodge near the Kruger Park, where she was quickly promoted to head chef at the tender age of nineteen. At Blue Mountain, her reputation rose as she cooked state dinners for both F.W. de Klerk and Nelson Mandela at a pivotal point in South African history.
In 1995, Elizabeth packed her bags to embark on a career that would take her around the world. Her first stop was the UK where she worked for Sir Terrence Conran’s, Del Ponte and at Clarke’s, owned by Alice Waters’ mentee Sally Clarke. Subsequent travels took her around the globe – from the French Alps to Sydney, Australia – further deepening her knowledge of cuisine and international kitchens.While in Sydney, Australia she spent time in the kitchens of Niel Perry’s, Rockpool and Dietmar Sawyer’s, Forty One Restaurant before taking over as executive chef of Plissee, a popular restaurant / cafe in the rag trade district of Surry Hills.
Seeking her next culinary adventure, she headed to the United States where she fell in love with San Francisco. Her work in San Francisco has seen her be part of the Traci Des Jardins talented team at Jardiniere. Working along side and under other incredible chefs like, Douglas Keane (Cyrus Restaurant), Richard Reddington (Redd), Tamalpais Roth-MacCormick (Bunches & Bunches LTD) and Loretta Kellar (Bizou / Coco 500), with stagiaire stints at both The French Laundry and Chez Panisse.
In 2006, after the birth of her first child, Elizabeth met business partner, Christopher Losa. The two worked hand-in-hand to open the Italian-inspired Bar Bambino, which in six short years became one of the most recognized and awarded restaurants in San Francisco’s Mission District. At Bar Bambino, she was able to realize her concept of rustically elegant cuisine and combine finesse with respect for local, fresh, and extraordinary ingredients.Elizabeth is currently the Chef / Owner of successful Hand-Crafted Catering, a boutique food and wine pairing event company, based in the Napa Valley. Television appearances include competing on Top Chef: Seattle, the tenth season of the Emmy and James Beard Award-winning series and beating Bobby Flay on the Food Networks: Beat Bobby Flay.
Hand Crafted Catering by Elizabeth Binder
https://www.handcraftedcatering.comShow Notes
https://www.foodoriginspodcast.com/podcast-episode-38Great conversation on location in Napa,CA regarding Elizabeth’s amazing journey with food! Thank you to previous podcast guest (Episode #14) Ben Robert butcher/owner of Gambrel Co. for connecting us.
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Rhasaan Fernandez is the owner of Boffo Cart and Sam’s Log Cabin. Rhasaan was born and raised in San Francisco of Puerto Rican and Caucasian descent.
Growing up in the 90s, Rhasaan was exposed to all the diverse cuisine in San Francisco. Rhasaan worked his way through the hospitality industry from California to Colorado and back. Rhasaan decided to start cooking his own style of food for everyone and began Boffo Cart. Circumstances also allowed him to become apart of an old roadhouse/speakeasy Sam’s Log Cabin in Albany, CA which serves breakfast and home style Americana & Mexican cuisine.Boffo Cart started out as Rhasaan creating his own food for the streets and then progressed into catering and pop-ups. Boffo Cart can be found these days at several different farmer’s markets throughout the Bay Area in Northern California known for always having fresh and organic delicious food.
Rhasaan and I talked on the podcast about growing up in the Mission District in San Francisco, weird foods, seasonal produce, education through the hospitality industry, supporting local farmers and creating great food for the community.
Appreciate Rhasaan for his time and support. We recorded this podcast on location inside his prep kitchen in Berkeley, California.
https://www.boffocart.com
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-37Support the show
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Justin Gill is the founder and CEO of Bachan’s Japanese BBQ Sauce. Justin was born and raised in Sebastopol, CA and of Japanese, Portuguese, French and Irish descent.
Justin dreamed of bringing his family sauce to market since he was a kid during the holidays. Justin, Grandmother Judy and his family would brew batches of their sauce to give out to clients of their family landscape business. Many rave reviews and requests for more and offers to purchase always followed. Justin started working on his business back in 2013 making sure that he would keep the integrity of the sauce and making it a way to truly honor his family heritage and values. We talk about the many struggles , iterations of getting through the difficulty of bringing a consumer packed goods product to market. Six years later, his childhood dream was a reality in 2019. Justin created by Bachan‘s Japanese barbecue sauce, which is a true representation of the sauce that his family made during the holidays for so many years.
I sat down with Justin and we talked about his childhood eats what it’s like, growing up being half Japanese, and many of the support and naysayers that he received growing the sauce company. We go over every sauce that Bachan’s currently offer, including his favorites, recipes and what it takes to create such a great sauce company and team.
Appreciate Justin for taking the time out of his busy schedule to sit down and talk in person with me on the podcast. Having been a customer and a long time user of the sauce; this was a culmination of a few years in the making and a full circle moment. Thank you to the Bachan’s team for their continued support in my journey as well.
https://bachans.com
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-36Support the show
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Alchemist Farm is a small family farm team headed up by Franchesca & Ryan Duval along with their two children in Northern California. Known for being pioneers of humane breeding and hatching, no male chicks are killed on their farm as they are at large scale hatcheries and all of their heritage breeding groups are free to roam on their separate pastures.
Franchesca was born and raised in Santa Cruz, CA of German, Greek and Italian descent. Franchesca’s great grandfather owned a German bakery in San Francisco. Franchesca was studying to be a midwife and a psychologist before she had the opportunity to start her own project. After finding out male chicks are killed at large scale hatcheries; Franchesca and her husband Ryan decided to start hatching their own. Starting with six eggs and a small incubator , the start of Alchemist Farm began.
Franchesca shares her knowledge and experience on the podcast about heritage breeds, egg color, feed for chickens and answering many of your pressing common questions.
Alchemist Farm raises their chickens for health, temperament, egg color and climate resilience. Their birds are raised for hatching eggs and sending baby chicks all over the US. The farm is also Zero waste and using solar power to make a better impact on the world.
https://www.alchemistfarm.com
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-35Support the show
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Sean Nguyen is the founder/owner of PapaWagyu. Sean is of Vietnamese descent and born and raised in San Jose,CA.
We go over how we became friends through food and began working events together. Going over his family meals growing up like : Bun Bo Hue & Pho noodle soups. After traveling to Japan, the dream was planted to somehow work in the hospitality industry with food.
Sean continued to work for his family’s furniture business and later took a job in the Tech industry always finding ways to help people.
PapaWagyu was started by Sean during the pandemic to connect communities of people together through food. An e-commerce business purveying high-end Japanese, Australian and American Wagyu which is Japanese for(Beef). Taking the time to find the best farms with a passion for raising the best cattle. Sean breaks down the grading system to understand what you’re eating. Sean recently visited the Bushu farm in Japan which is part of the Hasegawa Family.
PapaWagyu has also partnered with Maruhide USA which supplies fresh Santa Barbara Uni (sea urchin).
Sean and I discuss our ideas of success and his favorite tools too. Really appreciate Sean for his friendship and support in my journey as well and look forward to what’s next for the future.
https://papawagyu.com
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Matthew Kosoy from Mt. Laurel New Jersey is the founder & owner of Rosalind Bakery in Pacifica, CA. The bakery is named after Matthew’s grandmother, a nod to his family roots. The tech-worker-turned-baker started making sourdough as a side hustle, but his loaves quickly became a staple of the local farmer’s market. Matt had enough demand to open a storefront in 2019, where he continues to draw carb-hungry fans of his delicious baked goods.
Podcast was recorded on location at the bakery.
Really appreciate Matt’s support for my podcast and enjoyed our conversation about East Coast eats, his family influence on food, the science of baking & running a business and the revitalization of his community.
https://www.rosalindbakery.com
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Judy Tan is the CEO & Founder of Purely Drinks. Judy was born in Taishan in Southern China . Judy and her family immigrated to the USA when she was six years old and grew up in Portland, Oregon. A graphic designer by trade working for some very big companies; Judy took the leap to start her own business.
Inspired by the memories of her Chinese grandmother's recipes, Purely was founded in Judy’s own kitchen, perfected with a modern approach to meet her consumers' needs today - organic ingredients, low sugar, vegan, gluten-free, and locally sourced.
Drinking apple cider vinegar is known for its many health benefits which include: weight loss, digestion, heart health, regulating blood pressure, nutrient absorption, energy and insulin regulation.
Purely was awarded the Good Foods Award and “Ark of Taste USA” for her drinking vinegar which is infused with fruit/herbs and botanicals for your tonics, mocktails, cocktails and culinary creations. Judy is creating community and connections in a healthy way.
Great having Judy on to share her journey with Purely and never giving up on her dreams!
Thanks to Gate510 a startup workspace for the location where we recorded the podcast.
https://purelydrinks.com
20% Off discount code : FOODORIGINS
Now on YouTube!
https://youtu.be/VIvhbDRcMl4
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-32Support the show
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Franco Finn is a first generation San Francisco native. Growing up, Franco attended a bi-lingual French-American school where he learned to speak fluent French and that’s where he began his passion for the arts. Franco graduated with a B.A. in Communications at Santa Clara University, studying television & film production. Franco has been working in the aviation industry for the past decade, working in a variety of capacities during his aviation career, from Brand Marketing, Partnerships, Communications, External Relations & Employee Engagement. Currently, Franco manages the Community Relations & Engagement efforts for the state of California at Alaska Airlines, while also serving as their company media spokesperson, host, and travel influencer.
Franco is an active member in the San Francisco community where he also serves on the Executive Board of the San Francisco Chamber of Commerce, board member for the Hotel Council of San Francisco, and now recently a Commissioner for the City & County of San Francisco’s Film Commission. When Franco is not working his business & corporate jobs, people may also recognize him and his voice over the last 20 years as the in-arena MC/Host and TV Personality for the NBA World Champion Golden State Warriors. Now in his 20th season, many fans of the beloved sports franchise, fittingly know him as the “Hypeman" at the new Chase Center in San Francisco, where he energizes and entertains the often sold out crowd of 18,000+ fans each and every night. You’ll hear him introducing the team's starting lineup, hosting the pre-game show "Warriors TV" and conducting all the contests and promotions at the arena. Franco is also the first and only Filipino/Asian American “Hypeman” in the NBA.
Franco Finn is also a well-known professional auctioneer, nicknamed the “Hypeman Auctioneer”, where he shares his voice and influence at many charity benefits, galas, celebrity events and all types of fundraiser events all around the San Francisco Bay Area, the country & beyond. He’s a graduate of the Mendenhall School of Auctioneering in North Carolina, as well as a member of the National Auctioneers Association (NAA) with a Benefit Auction Specialist (B.A.S.) designation. Franco has been involved in a multitude of fundraising events for many years, working with some of the most recognizable non-profit charities and organizations from the American Red Cross, March of Dimes, The Ronald McDonald House, the Boys & Girls Clubs, the YMCA, and the Make-A-Wish Foundation, just to name a handful, helping to raise millions of dollars and counting, in his career!
His media background and experience includes being a current segment host on KRON 4 TV, where you can see his recurring “Franco On The Fly” travel segments. He also works as a freelance MC/host for the San Francisco Giants' special events department for the past 14 seasons. He is a local and national MC, and has hosted a variety of signature events, as well as sporting events from NASCAR to Red Bull’s extreme sports competitions. His previous stints include being an on-air personality and host for TV and Radio for entities such as CBS, Comcast SportsNet, the Oakland Raiders (NFL Network), KOFY-TV, Radio Disney, KGO AM 810, and guest appearances on ESPN Radio.
Really appreciate Franco being on the podcast. We've been friends since high school and following each other's career. Podcast was recorded on location at Brewvino in San Francisco, CA.
@FrancoFinn on Instagram
https://www.instagram.com/francofinn/?hl=en
Brewvino SF
https://www.brewvinosf.com
Original Music by Ulises Bella of OzomatliSupport the show
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Monica Wong and Quynh Nguyen are the founders of a Little Green Cyclo.
I met Monica and Quynh back in the day in 2010 when they first started with their first Vietnamese food truck serving delicious Banh Mi and various dishes. Monica grew up on the East Coast where her family owned one of the first Chinese restaurants in downtown Boston. Monica worked many years in finance, before deciding to get back in the food business. Quynh grew up in Saigon, Vietnam and spent most of her childhood playing table tennis for her country’s National Team. After moving to the states working various jobs and Quynh then opened her own a Cajun restaurant in San Jose,CA. Quynh then joined forces with Monica and started Little Green Cyclo.
After 13 years of business, Monica and Quinn have created not only one of the original Vietnamese Food trucks in the San Francisco Bay Area; but also now have a full service bistro and their own brand of award winning ready-to-drink Vietnamese Coffee.
I really enjoyed sitting down with Monica and Quynh after being a customer for so many years. It was great to have them their story and appreciate them for all their support in my journey as well.
Little Green Cyclo
https://www.littlegreencyclo.comLGC Vietnamese Coffee
https://coffeelgc.com
Full Bio , Links and Show Notes:
https://www.foodoriginspodcast.com/podcast-episode-30
Original Music by Ulises Bella of OzomatliSupport the show
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John Ferrando was born and raised in the Bay Area specifically in Pacifica and San Francisco, CA. John is 100% Italian half Sicilian and half Genovese. I met John when we worked as police officers for the San Francisco Police Department. John learned a lot about cooking from his Grandmother and Father who is a retired San Francisco Firefighter. John has also traveled to Italy frequently to cook along side his cousins. Food was a common conversation especially when it came to cooking for our colleagues and talking about all the restaurants in the City. After retiring from department, with no formal training; John worked as a chef running the kitchen for the first responder service network & working closely with the Culinary Institute of America in Napa, California.
When opportunity knocked, John took a chance to go to Costa Rica and open his own restaurant: John’s Place at Jaco beach, where he spent two years cooking some of his Italian favorites, local cuisine, and summer specials.
John has since sold the restaurant and is now seeking his next venture. A couple things are in the works, and he will be announcing them very soon. I look forward to seeing what John comes up with.
Thank you to Nick’s at Rockaway Beach restaurant for hosting this podcast.
https://nicksrestaurant.net/Support the show
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Howard Bulka was born in Chicago, Illinois and raised in Los Angeles, CA. Howard studied economics in college in San Francisco but suddenly realized he hadn’t found his calling until a friend suggested he become a chef.
With that in mind, Howie sought out the knowledge to begin his new career choice by going door to door talking to hotels and restaurant chefs for their advice. Howie soon was hired to start cooking pastry in downtown San Francisco and the rest is history. Howie spent the next forty years cooking, managing and consulting with and for some of the best chefs and restaurants in the world.
After restaurant consulting for over ten years, Howie finally decided to open his own restaurant with a concept of having simple ingredients and great food. Howie first worked in Menlo Park with opening Marche restaurant and then moved on to open Howie’s Artisan Pizza in 2009 at Town & Country Village Shopping Center in Palo Alto, California.
Voted Best Pizza, by readers of Palo Alto Weekly, Howie’s Pizza continues to offer a truly artisan experience. Chef Howard Bulka is in pursuit of a perfect pie and the proof is on the plate. Howie’s is a much-loved neighborhood Italian restaurant, offering a diverse menu of pizza, handmade pasta, appetizers, big fresh salads and a well selected list of beer and wine.
On the podcast Chef Bulka recalls his incredible culinary journey, helps us understand the restaurant business , new and old ideas, hard work pays off, local favorites and his depiction of what delicious offerings are available at the restaurant.
Howie’s Artisan Pizzahttps://www.howiesartisanpizza.com
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-28Support the show
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