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Craft Food Classroom
38 minutes | Oct 5, 2021
Collision Bend Brewery: Inspired to Create by their Customers
Collision Bend Brewing Company is setting new standards in modern microbreweries. With an unrivaled fresh, natural menu and beers destined for national awards, the brewery is quickly becoming a Cleveland landmark on the Cuyahoga River. Collision Bend's beers are handcrafted by Luke Purcell, one of Ohio's top brewmasters. We visit Luke at the brewery to talk about his journey and inspiration. We drink beers, try some tasty tacos and talk about Luke's journey from Great Lakes to Collision Bend. Collision Bend is where expertly crafted beer and food collide. Graham Russell, the founder of the phenomenon of @cookingwithcarrrl on Instagram and Tik Tok, joins us as a special co-host. @heinens @collisionbrew @centralkitcle @ediblecleveland @craftfoodclassroom @cookingwithcarrl www.Heinens.com www.CollisionBendBrewery.com www.TheCentral.kitchen/classroom www.TheCentral.kitchen http://lp.thecentral.kitchen/newsletter-subscription"
21 minutes | Sep 21, 2021
Let's make the best and work hard
We are eating pizza, all kinds, with Terry Thomsen from Feel Good Dough. Our Craft Food Classroom professor, David Miller, co-hosts this delicious episode with John Zakel from Honeycomb Credit. Terry talks about her journey to make the absolute best products possible and her passion for sales. Terry's daughter Lindsey joins us to explain the magic behind their organic yeast. @heinens @honeycombcredit @feelgooddough @pizzabagellady @centralkitcle @ediblecleveland @craftfoodclassroom www.Heinens.com www.HoneycombCredit.com www.FeelGoodDough.com https://classroom.thecentral.kitchen/ www.TheCentral.Kitchen
28 minutes | Sep 10, 2021
I want to do something I enjoy and have an impact
Eric and David sit down with Sonya Patel from PUR Spices to hear about her unique path to Central Kitchen through the Craft Food Classroom. As a food lover and mom of food allergy children, Sonya was sick and tired of spending hours scrutinizing food labels, wondering what was in my spices and sauces. All She wanted was to find fresh, healthy, and tasty cooking ingredients that didn't have a running list of additives, preservatives, fillers, and top allergens. And that's why she created PUR Spices Limited. PUR Spices is a company that operates with the philosophy of using only wholesome ingredients to create exceptional experiences enhancing everyday foods. We make high-quality sauces and spices of international flavor. "I've been obsessed with food my whole life." ~Sonya Patel @heinens @honeycombcredit @purspices @zenworksyoga @centralkitcle @ediblecleveland @craftfoodclassroom
29 minutes | Aug 27, 2021
If they're doing it, I can do it
Tina Chamoun brings her huge flavors into the kitchen for this episode. Eric and David get to learn all about Za'atar, including how to pronounce it. Tina is the founder of Terranean Herbs & Spices and Your Lebanon and was recently named among the top 40 under 40 by Arab America Foundation.@heinens@honeycombcredit@terraneanherbs@yourlebanon@centralkitcle@ediblecleveland@craftfoodclassroomwww.Heinens.comwww.TerraneanHerbs.comwww.YourLebanon.comwww.HoneycombCredit.comwww.TheCentral.kitchenww.TheCentral.kitchen/classroom
24 minutes | Aug 20, 2021
If you believe something in your heart..... then you pursue that!
Eric and David sit down with Michael Mintz, owner of Cleveland's iconic Bertman Ballpark Mustard.Bertman Foods Co. was started in the 1920's by Joseph "Joe" Bertman. He was an old-fashioned businessman who could be making sales calls, loading trucks, reviewing books, or buying produce on any day. His work ethic is etched into the company's DNA, focusing on and expanding our product line and distribution. Bertman's memorable spicy brown mustard, used at League Park, Cleveland Municipal Stadium, Jacob's Field, and now Progressive Field for over 90 years, and has been referred to by Rachael Ray as "the best mustard on the planet!"@heinens@honeycombcredit@bertmanballparkmustard@centralkitcle@ediblecleveland@craftfoodclassroom@email@example.com.Heinens.comwww.HoneycombCredit.comwww.BertmanBallparkMustard.comwww.FieldRoast.comwww.GreatLakesBeer.comwww.TheCentral.kitchenwww.WakeRobinFoods.com
22 minutes | Jun 25, 2021
You can always taste love!
Eric Diamond and co-host David Miller sit down in the Launchbox at The Central Kitchen with Anthony McGhaw with Comfort Zone Foods.Wait until they taste his Southwestern Chicken Chili at 13:25."I love my family, some of them don't cook well so I had to figure out things on my own.""You can always taste Love."www.TheCentral.Kitchenwww.TheCentral.Kitchen/Classroom/www.PNC.com@ediblecleve@centralkitcle@comfortzonefoods@craftfoodclassroom
21 minutes | Jun 25, 2021
It's delicious. I promise.
Eric Diamond and co-host David Miller sit down with Patrice Zebbs from Damn Good Vegan. Patrice is a graduate of the Craft Food Classroom. Patrice breaks down the science behind her Damn Good Vegan BLT.www.DamnGoodVeganllc.comwww.TheCentral.Kitchenwww.TheCentral.Kitchen/Classroom/www.PNC.com@ediblecleveland@centralkitcle@dgvdamngoodveganllc@craftfoodclassroom
34 minutes | Jun 25, 2021
Build, Grow, Feed
Eric Diamond and co-host David Miller sit down with Walter Bonham of The Food Lab. He talks about his mission to get good food into his community. To meet this mission, he helps establish urban farms, build hoop houses and other structures to promote sustainable food production. "My motto is to 'Build, Grow, Feed.'" Also, sitting down in this episode is Korinna Goettel, the executive director of IdeaWorks, a shared-use kitchen and co-working space. She is also the founder and producer of Figg’s beverages, including Figg’s Cocktail mixes.http://eatthefoodlab.com/our-story/www.TheCentral.Kitchenwww.PNC.com@ediblecleveland@centralkitcle@craftfoodclassroom@figgs_mixers
29 minutes | Jun 25, 2021
Take Your Life Back
Eric Diamond and guest Co-host Michelle Jefferson from Veganish sit down with Mary Johnson. Mary is the founder of Vitamin Kandie and author of From This to That. Mary talks about her unbelievable personal transformation and how she motivates others to change their life. "Back in 2009, I was 120 pounds overweight, and I decided to take my life back."www.VitimanKandie.comwww.TheCentral.Kitchenwww.PNC.com@ediblecleveland@centralkitcle@craftfoodclassroom@veganishgirls@driven_by_faithj
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