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Foodie Chap With Winemaker Rebekah Wineburg of Quintessa

Rebekah Wineburg joined the Quintessa team in June 2015 as Winemaker, taking over from Charles Thomas, who is transitioning to Winemaker Emeritus and will be working closely with Rebekah to share his knowledge and experience of the estate and the wines. 573 more words


Foodie Chap With Chef Joanne Weir

Joanne Weir is a James Beard Award-winning cookbook author and judge, international cooking teacher and chef. Her award-winning PBS series, “Joanne Weir Gets Fresh” began airing nationally in the US January, 2015 with another series beginning January, 2016. 742 more words

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Foodie Chap With Chef Jeff Banker of Bluestem Brasserie

A California native, Jeff grew up watching his mother cook. At 12 years old, he knew he wanted to be a cook and became his mom’s “sous chef” in their Orange County home. 761 more words

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Foodie Chap With Chef Creighton Smith of The Inn at Newport in Fort Bragg

FORT BRAGG, CA (CBS SF) – Upon graduating from Johnson & Wales University in 1981, Creighton Smith began his career as a chef, and has worked in high-end hotels and fine restaurants throughout the country. 600 more words

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Foodie Chap With Chef Cat Cora

(CBS SF) – Cat Cora grew up in Jackson, Mississippi, attended the Culinary Institute of America, and worked in New York City before traveling overseas to apprentice in Europe with world-renowned French chefs George Blanc and Roger Vergé. 645 more words

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Chef Marc Dym Shares Abalone & Chardonnay w/ The KCBS Foodie Chap, Liam Mayclem

LITTLE RIVER, CA (CBS SF) – It’s abalone season and in Mendocino where abalone is king there is one Chef who really knows abalone – Chef Marc Dym of Little River Inn. 947 more words

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Foodie Chap With David Bazirgan, Executive Chef at Dirty Habit

SAN FRANCISCO (CBS SF) – David Bazirgan is the Executive Chef and General Manager of the upcoming Dirty Habit, an edgy, sultry bar-centric restaurant and hideaway in San Francisco’s Hotel Palomar, slated to open in early May 2014 in the former Fifth Floor Restaurant space. 609 more words

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