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Food & Cooking Podcasts

Chewing on the latest on news and events being whipped up on the San Diego food scene. | Powered by Pacific Magazine and Eating Drinking San Diego. Be sure to also listen & subscribe to our sister podcast, Kiss My Glass!

Chewing on the latest on news and events being whipped up on the San Diego food scene. | Powered by Pacific Magazine and Eating Drinking San Diego. Be sure to also listen & subscribe to our sister podcast, Kiss My Glass!


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Chewing on the latest on news and events being whipped up on the San Diego food scene. | Powered by Pacific Magazine and Eating Drinking San Diego. Be sure to also listen & subscribe to our sister podcast, Kiss My Glass!




We’re Not Trying To Reinvent the Wheel, We’re Doing Nice Tires

Sheep Riley of Big Front Door talks about the importance of being a regular at independent restaurants; the rising costs of labor and rent impacting small businesses; his new digs in University Heights and more.


Immigrants have a lot to contribute

What would the dining scene in San Diego look like without its diverse ethnic contributions? That’s the question Han Tran posed during this recording of the Dish It Up podcast.


We’re never resting on our laurels

For 15 years, co-owner Lauren Hodson of Lefty’s Chicago Pizzeria has been toiling away to build a pair of neighborhood businesses that support the local community and recognizes the longtime commitment of staff members that lend their personalities to the vibe of the restaurants.


Spread the Message of What You’re Doing

Nearly five years ago, when Coral Strong realized the Rolando area near San Diego State was a food desert, she and her husband decided to open a new restaurant in that neighborhood. Now, she is the chef-owner (and sometimes toilet cleaner) creating locally grown, organic and 100% from scratch meals with a daily rotating menu based on the fresh foods she sources.


Little fish in a big pond

What started out as a small burger venture in Bankers Hill grew into a viral phenomenon on Facebook group Eating and Drinking in San Diego and now, The Balboa is set to open second location in Chula Vista.


The Future of the Industry is Murky

Chef/owner Matt Gordon (Urban Solace in North Park and Solace & the Moonlight Lounge in Solana Beach) has seen a lot of changes in the neighborhoods he chose to open his restaurants. With evolving dining habits, updates to minimum wages and an increase in home delivery services, he wonders where the dining industry is headed next.


Satisfying Some of the Voids

Satisfying Some of the Voids by The San Diego Union-Tribune


In an ice cream store, people are happy

The grind of having to meet daily deadlines at work lead to burnout for Patti Finnegan, who decided operating a scoop shop would be a better pace of life. So, she put together a business plan and when she caught wind that a decades-old ice cream shop in National City was in need of a new owner curiosity set in.


The Crazy Guy Who Does The Weird Stuff

Chef/owner Davin Waite isn’t afraid to play with his food. “At the end of the day, how big is your box of crayons?” he pondered. The boundary-pushing chef has been named to PACIFIC magazine’s Chain of Gourmand two years running, earning praise from other local chefs. The unconventional food at his sushi/izakaya pub, Wrench and Rodent, in Oceanside has earned him a reputation among diners and fellow cooks as being the most adventurous chef in town.


I Feel Like My Brain Has Exploded

Pastry chef Lori Sauer is a ‘whisk taker’ and was tapped to kick off this year’s PACIFIC Chain of Gourmand. From the one-oven Crafted Baked Goods kitchen at Liberty Public Market, she keeps busy suppling sweets for the full portfolio of Blue Bridge Hospitality restaurants around San Diego.


Help you help me

At only two years old, You & Yours Distilling Co. and owner Laura Johnson are making a big impression on the San Diego cocktail scene with several key collaborations, a destination urban distillery space and, most recently, its launch of a line of canned cocktails.


Less Is More

Chef Accursio Lota of Solare Ristorante in San Diego’s Liberty Station cooks Southern Italian food in its most simple form, and says it respects the ingredients and pushes him to connect with each dish.


Spread the love out

Karen Barnett, owner of Small Bar in San Diego, discusses electricity surcharges, changes to the University Heights neighborhood, issues with satellite tasting rooms and celebrating nine years in business with a week of celebrations.


Checking Off All The Boxes

North Park’s Grand Ole BBQ y Asado is growing into a second location with owner Andy Harris saying it will offer a bigger space with a menu that includes steaks and burgers in addition to traditional BBQ foods, two full bars, music and an authentic Austin vibe — everything he could ever want. ___________________________________________________________ Never miss an episode of Dish It Up and subscribe here: And check out our...


Bring The Sake To The People

Despite his seasickness, Anthony Pascale still goes out to the docks and purchases the catch of the day for his sushi at Saiko Sushi because fresh and local is how he does it.


The Only Rule Is To Have Fun

Rob Graff loves talking about cheese so much that he has dubbed himself the Professor of Cheese, which comes into play with his course through San Diego’s Venissimo Cheese called “Academy of Cheese” as well as many local events and trips to major cheese destinations such as Vermont and Italy.


You Are What You Eat

Fishmonger Tommy Gomes believes that “food brings us together,” which is why he helps educate the public and promote healthy eating habits when it comes to the fish we consume. ________________________________________________________________ Check out our sister podcast, Kiss My Glass here: Stay up to date on all areas of news & info by heading over to


Surround Yourself With Good People

Chef Brad Wise of Trust and Hundred Proof in San Diego leads his kitchens with the motto of “check your ego” and “the guest is first.”


Every Day Is Not The Same

In fall of 2017, the popular North Park, San Diego shop Nomad Donuts opened a new, much larger main kitchen and retail locations allowing them to add wood-fired bagels to the mix along with an ever changing rotation of exotic-flavored donuts.


Something Sweet

Vivian Hernandez-Jackson, owner of Azúcar located on Newport Avenue in San Diego’s Ocean Beach, combines her classical French training with her Cuban roots at the 10-year-old shop that carries unique desserts and pastries. Over cups of coffee and aromatic sweet and savory pastries Vivian talks about Cuban culture, big bakery holidays, what excites her about Ocean Beach and why she could never be a vegan.