Episode 101: Intro and Olives


Manage episode 346059697 series 3411966
Av Janine Falvo and Mike Buzzelli, Janine Falvo, and Mike Buzzelli oppdaget av Player FM og vårt samfunn — opphavsrett er eid av utgiveren, ikke Plaer FM, og lyd streames direkte fra deres servere. Trykk på Abonner knappen for å spore oppdateringer i Player FM, eller lim inn feed URLen til andre podcast apper.

F & B: Falvo and Buzzelli on Food and Beverage - Episode 101
Chef Janine Falvo and comedian Mike Buzzelli talk about Food & Beverage (and arts, culture and all of the things that make life enjoyable).
In episode 101, Falvo and Buzzelli talk about:

  • Pittsburgh restaurant scene - what it has and what it needs.
  • Falvo teaches Buzzelli how to cure and brine olives.
  • Restaurant Pet Peeves: Servers, don't read the menu to us. It's not a PowerPoint presentation!
  • Five from the Fridge: A segment where Buzzelli choses five random items from the refrigerator and Falvo has to come up with a meal based on the five ingredients.

Mike Buzzelli is a stand-up comedian and sit-down author. As a comedian, he has performed all around the country, most notably, the Ice House, the Comedy Store and the Improv in Los Angeles.
He has published in a variety of websites, magazines and newspapers. Mike is a theater and arts critic for 'Burgh Vivant, Pittsburgh's online cultural talk magazine.
His book, “Below Average Genius,” is a collection of essays culled from his humor column in the Observer-Reporter. His book, “All I Want for Christmas” is a comedic holiday romance. His short story, “Study Buddy” is featured in the LGBTQ+ anthology, “Winter Break.”
Janine Falvo is an Executive Chef who began training at the Pennsylvania Culinary Institute, in Pittsburgh, Pa. Upon graduation, Falvo started her at Spoodles restaurant at the Boardwalk Resort at Walt Disney World, in Orlando, Florida. From the Falvo opened Molive Restaurant in the Whitehall Hotel in the Gold Coast neighborhood of Chicago, Illinois.
In 2001, Falvo was invited to be the opening executive sous chef at Bradley Ogden’s fine dining restaurant, Parcel 104, in Santa Clara, California. While at Parcel 104, Falvo developed a true appreciation for local, artisan-inspired cuisine and became committed to using seasonal, farm-fresh, top-quality ingredients.
In April 2005, Falvo joined Carneros Bistro & Wine Bar in Sonoma, California, as Chef De Cuisine. There, she upheld the restaurant’s tradition of celebrating the best in local ingredients by offering up the finest organic meats, artisanal cheeses, local produce and baked goods. She remained at Carneros Bistro & Wine Bar until her arrival as Executive Chef at the Renaissance Atlanta Midtown/Briza in Atlanta, Georgia, in the spring of 2011.

In April of 2014, Falvo returned to California as Executive Chef of the Renaissance Long Beach Hotel. As part of a “pop-up” series, Janine offered an “Ocean-to-Fork” concept highlighting sustainable local seafood.
Falvo joined the opening team of Lido House, an Autograph Collection, in Newport Beach, as Executive Chef. Lido House’s culinary offerings included Mayor’s Table, a modern dining restaurant with a chef’s counter, Topside, Newport Beach’s only rooftop bar, and Crew Coffee & Creamery. Falvo’s culinary savvy has earned her recognition as Restaurant Hospitality’s Rising Star Chef in 2007.
In 2010, she was selected to represent Sonoma in a dinner at the James Beard House in New York City and was a featured chef in Food Arts’ bi-annual menu preview. In 2011, Falvo appeared as a cheftestant on the ninth season of Bravo TV’s Emmy award winning series “Top Chef.” In fall of 2015, Falvo competed on Food Networks, “Cutthroat Kitchen.”

3 episoder