Watch Joanna Gagis talk with Phil Petracca, CEO of Fizzics, a revolutionary product that makes bottled and canned beer taste like freshly poured draft beer. Petracca talks about his inspiration for the product and his experience on ABC’s Shark Tank, as featured on JerseyBites.com.
Watch Steve Adubato go one-on-one with Peter Cancro, Founder of Jersey Mike’s Subs, to talk about how his company’s philanthropic philosophy has helped them raise nearly $13 million for local charities, as featured on JerseyBites.com.
Steve Adubato goes one-on-one with Willie Degel, CEO of Uncle Jack’s Steakhouse, who shares the inspiration behind opening Uncle Jack’s Steakhouse in Queens, how the company has grown since its inception & his experience creating and hosting Food Network’s “Restaurant Stakeout”, as featured on JerseyBites.com.
Deborah Smith, executive editor of Jersey Bites, chats with Chef Nicholas Harary about his picks for wines that will go great with your July 4 fare. He also answers some fantastic questions from our fans in this latest edition of Wine Talk Wednesday.
Watch Joanna Gagis talk with Applegate Co-Founder, Christopher Ely, to discuss the company’s rich history and mission to change the way we eat.
Food Writer and Culinary Educator, Rachel Weston, talks about the many farmers markets and farms throughout NJ and how to pick the best produce in each season to make your dinner table come to life, as featured on JerseyBites.com.
Jersey Bites’ Wine Talk Wednesday with Chef Nicholas Harary of Restaurant Nicholas in Red Bank and owner of NicholasWines.com. In this episode we learn about two great spring wines, Domaine de la Citadelle – Le Châtaignier 2016 and Château Turcaud – Entre-Deux-Mers Blanc 2015
Ryan DePersio, Executive Chef, Fascino, Battello, Nico Kitchen & Bar, shares where his inspiration for the dishes he serves comes from and stresses the importance of fresh ingredients
Chef Paul Kapner and Daryl Walker discuss the Food Services Training Academy, the Community Food Bank of NJ’s culinary job-training program, and how it is helping students train to be successful chefs.