Guests:
Kevin Meeker, Bill Elmer, Mike Dalewitz, Jesse Bongiovi
Synopsis:
This week we're focused on all the greatest hits--meaning some amazing restaurateurs who have adapted their venues (and menus) to come up with delightful dining options that everyone can enjoy! And we love to wet your appetite, so we're plating up those heavenly dishes with a rosé that everyone's raving over!
We first spoke with Keg & Kitchen's Chef Bill Elmer and Owner, Kevin Meeker. Although the two have known one another for years, this is the first time Elmer has worked for Meeker. These two friends have years of experience and familiarity with one another, which lends itself to scrumptious results that patrons of Keg & Kitchen can enjoy. Chef Elmer, who is familiar with Owner Meeker's famed Philadelphia Fish Company, designed specials based on the former PFC's menu. Those specials are currently available throughout Lent, Easter, and some will be integrated into their Spring & Summer seasonal menu too. Look for those specials, along with daily Happy Hour options (including General Manager Matthew Marks inventive cocktails and mocktails), and other exciting events happening at Keg & Kitchen!
Afterwards, we had an in-depth discussion with Attorney turned Restaurateur, Mike Dalewitz. Dalewitz, who is the Founder of 618 Hospitality Group and Co-Owner of The Borscht Belt, joined us on Food, Farms, & Chefs to chew over how his career path ventured into the hospitality business. The highly driven, and self-motivated entrepreneur had a knack to fish out a niche; one of which led him to meet Co-Owner and Chef, Nick Liberato. And a love of all things delicatessen bloomed, opening The Borscht Belt in Stockton, NJ. Due to certain circumstances the former location of the Borscht Belt needed to be closed, but the pair are excited to announce the launch of The Borscht Belt in Newtown, PA this coming April, and The Borscht Belt Museum will be launching this month in Ellenville, NY along with hosting the first Borscht Belt Fest this summer!
Lastly, we hear from Jesse Bongiovi--yes, that name should sound familiar--who invited all of us to spring into rosé season with his latest vintage of Hampton Water. Creative minds must think alike, seeing as Co-Owners Jesse, his father Jon Bon Jovi, and long-time friend Ali Thomas joined forces to create a Rosé with Vintner Gerard Bertrand. Their 'pink juice' was inspired after years of traveling with Jesse's father and indulging in Rosé, oftentimes during visits to the Hampton's. And this is not some insipid label being brandished by someone famous; the Rosé has been awarded 90-Points for every vintage produced since its inception. Hampton Water Rosé is a blend of 60% Grenache; 15% Cinsault; 15% Mourvèdre and 10% Syrah which is then fermented inside French Oak barrels--it tastes wonderful on your palate, or feel free to create cocktail using Hampton Water Rosé as your base.
