Tin Roof Farm Radio Show

On July 1st, the South Carolina Department of Health and Environmental Control will cease to exist. Which departments will pick up their responsibilities and who will take over restaurant inspections? That's why I've asked Derek underwood to join me. He's a Clemson grad, a huge fan of our state's fresh fruits and vegetables, and as the assistant commissioner of consumer safety, he's going to be the guy in charge of restaurant inspections. What does that mean for the restaurant owner or the dining public? Take a listen.

What can be said about Carl Sobicinski that hasn't already been said? He's the proprietor of the most successful restaurant in Greenville and he's the brains behind the Table 301 Group which includes, past and present, Passerelle Bistro, The Lazy Goat, Nose Dive, Southern Pressed, Restaurant O, Jones Oyster Company, The Loft, and Table 301 Catering. Carl joined me in the studio to discuss everything from his childhood to his faith.

George Buell has a long and interesting background in Hospitality. He's owned a market, tended bar, managed bustling steakhouses and while in college, he managed the dining room of his Ivy League school. Today he helps people buy and sell restaurants through National Restaurant Properties. If you've ever been tempted to be in the business, listen in then share with someone you'd partner with.

As the Christmas holiday is up on us, I've gone outside of South Carolina for my guest and welcome to Laura Pauli, a private chef and certified sommelier in San Francisco, CA. Listen in as she discusses her time in Poland with World Central Kitchen and the visits she made to Ukraine.

Mortal Wombat IPA. Do I have to say more? CJ Golobish is the brewmaster behind some of Greenville's most respected beers and he's a fascinating guy that's traveled the world, served in the US Marine Corps, and knows his beer and world history. Listen is as he and Jeremy Cody, the packaging manager of Liability, join me for an intriguing conversation and beer tasting.

Erik Guzman has the restaurant business in his blood. The son of a chef, Erik spent time in the construction business before launching Cucho's Taco Grill during the height of the pandemic. Listen in as John and Eric discuss the many challenges of opening and running a bustling restaurant.

He may be a volunteer, yet he's really brought the TR Market into the big leagues. Marty has a wonderful background and he's a huge fan of Greenville, Travelers Rest, and the farm to table movement. Listen in as we chat about his work at the market and some of the episodes that shaped him.

No sooner had Russia invaded Ukraine under false pretenses of exterminating Nazis, World Central Kitchen was there. They set up a kitchen inside a warehouse in Przemysl, Poland and set about feeding the refugees from Ukraine. In mid-March I spent ten days there and on May 1st I returned for a second tour, and this time I recorded short interviews with my fellow volunteers. I hope this compels you to consider volunteering with WCK and if you have any questions about this please feel free to reach out to me.

You've read her essays on Greenville's food and beverage scene in Town Magazine, Spirit which is the magazine of Southwest Airlines, Tempus Magazine, 10Best.com, and USA Today. Prior to that Linda was the executive editor of Michelin's Red Guide of the US. Chefs across the country trembled at the prospect of being included in the Red Guide and it takes a battery of perfectionists to even attempt to achieve three stars. Listen in as Linda talks about meeting Chef Eric Ripert, lunch at Per Se, and a week joining a Michelin inspector team for lunch and dinner.

He's done an internship at The French Laundry, cooked at Greenville's favorite modern restaurant, Devereaux's, and is a graduate of Johnson & Wales Culinary. He also spent time as a GM of Chuck E. Cheese and those experiences taught him the secret of preparing for success. Listen in as Chef Brian and host John Malik talk about the many joys of cooking in the eldercare space.

At the Greenville downtown market, Nathan Vanette is the best dressed guy on Main Street. He has an affinity for vintage clothing and his vegetables are equally as well dressed. He's one of the folks that make Greenville a wonderful place to live and he's got big plans for the future of farming in the Upstate. Tune in and hear his story then find him at his farm in the west village or join his CSA.

How would you like to get your product in front of the ears of a great Greenville, SC audience? One that’s interested in our chef driven restaurant scene, local coffee roasters, organic farmers, craft breweries, local writers, and all the wonderful people that make these places rock and roll.

In a short time, Jason Janson has created a respected mobile seafood market that Greenville loves. He's a native of Charleston and a fan of fresh seafood. You'll be surprised to learn he does not have a background in hospitality. Tune in to learn more about Jason's love of shrimp and where to find his market.

I've been friends with Tony Keely for 20+ years and we've learned a great deal from one another. This is an interview we taped before the whole CV19 mess started and I had to edit out a few references to events that were in the past and now irrelevant. Also I have an essay I wrote while part of the Kairos Prison Ministry and it's a Christmas letter to my departed father. With that in mind, enjoy.

Where have I been? Funny you should ask. Belize, Central America. When you're ready to catch up on all our news, tune in to our first show in a year.

My Dad used to tell me, only James Bond gets to save the world, YOU can save a small piece of it. And that's why I went to Lake Charles, to help save a small piece of the world ravaged by Hurricane Laura. Operation BBQ Relief is a charity whose mission is to provide a hot meal and a warm smile to those affected by natural disasters. I worked with them the week after Laura had came ashore and on my final day I took out my phone and recorded some interviews with the folks I was working with. And if you'd like to donate, or volunteer, just find their website at operation bbq relief dot org.

Braised Beef Short Rib sandwich with A1 aioli, melted Havarti cheese and real au jus. This might be my favorite sandwich in Greenville and it's not something I'd eat every day, rather it's a treat, something after a workout or a long ride. And it's the specialty of Woodside Bistro, a small, authentic diner in our Sans Souci neighborhood. Chef Ken Frazier is my guest on this episode of the show and we'll talk about that sandwich and the challenges of keeping the lights on during the mess that is 2020. Enjoy.

He's a native of Brazil, a fan of the farmlands of Colombia, owner of one of Greenville's most iconic coffee roasters, and about to be my neighbor. He's Ricardo Pereira and he's got some amazing coffee knowledge to share with our listeners. And when you're ready for an amazing cup of coffee, stop in at Due South Coffee in Hampton Station.

Is okra the greatest vegetable ever or a quirky, slimy mess only meant for the fryer of a diner? Author Chris Smith joins John Malik and they discuss the good, bad, and the ugly of okra and his new (James Beard Award Winner!) book, The Whole Okra. Have a listen then light the grill and get ready to cook some okra.

For many thousands of years, bread was made by combining a wild yeast starter with a combination of flours, salt, and water. After World War Two, automation and commercialization took over the bread industry and the old ways were soon practiced only by a few bakers and aritsans. Sourdough bread is now in a resurgence and Greenville's newest sourdough bakery is the garage of Julian Loue at his Rise Bakery. Tune in and hear his story then get a loaf of his bread because it is wonderful.