It's Unbelievable How Amazing the Places and People on This Week's Food Farms and Chefs Radio Show Are!!!

Will Porras, who is the Executive Chef at Vault Brewing Company in Yardley, PA learned and honed his knowledge as a chef while working inside various kitchens while growing up, and further refined his craft under some very esteemed chefs. I spoke with Will, learning about his history within the culinary industry and what led him to become Vault Brewing Company's Executive Chef. Taking on the role of an Executive Chef is not for the faint of heart-something that Will has excelled at. Speaking of excelling at things, Vault Brewing Company has created a delicious combination of beers and elevated dining menus that they're now looking to expand (spoil alert--and you heard it first on Food Farms and Chefs Radio Show!). So be sure to keep an eye out for their official announcement by following them on their social media pages, as well as when you visit them in person!
https://vaultbrewing.com

My next guest, Joseph Staffieri, is the owner behind Fusco’s Water ice with two locations in Delaware. Joseph is a chip off the ol' block--quite literally, in fact. His family has owned and operated the water ice business for years, turning peoples muggy and frustratingly-hot summer days into joyful ones with their scratch-made water ice and soft-serve ice creams. However much his father had stuck to their traditional flavor, Joe has been thinking outside of the box and coming up with creative new flavors for the communities and visitors to enjoy. But with all good things, comes the tireless efforts to create it: So every day Joe and his team squeeze out every last flavorful drop of ingredients to create the best tasting water ice around!
https://www.fuscoswaterice.com

Solidified in the Hudson Valley as part of everyone's family, third-generation owner Peter Deising found even more attention for his family's business, Deisings Bakery & Restaurant, after the HBO-based Host of Last Week Tonight's John Oliver purchased equipment that Deising wanted for his bakery & restaurant. Peter had left an inquiry note on the door of the recently-closed chain restaurant, Red Lobster. What happened next was even more note-worthy: John Oliver noticed and issued a challenge to Demising, and in exchange for meeting the challenge the Deising Bakery and Restaurant would receive the equipment he inquired about. I'm a HUGE John Oliver fan, so this is how the Hudson Valley-based business came to my attention, and I was BEARY enticed to have them join me on my show to talk about the JO moment, and moreover to shed more light on the history of Deising Bakery & Restaurant, and what keeps their community coming back after so many years in business.
https://www.deisings.com

When it comes down to it, the time, energy, and effort that goes into plating up that perfect dish is at the heart of every Chef--something that leaves a lasting impression on anyone who visits them. I am grateful every day for what the businesses I eat and drink at offers me. I'm also grateful to all of you who tune in to the show to listen every week, so if there is anything (or anywhere) that you would like to hear from--feel free to send a recommendation for the show by emailing me at [email protected].