At The Chefs Table podcast

Chef Anthony Borgo
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Much like you, when growing up, I learned life’s most important lessons at the dinner table. My Podcast show and topics are an open discussion about all things food related, highlighting art and culture, and take place at the kitchen table. Welcome to all listeners who enjoy family, friends, food and drink. Salute ! Anthony Borgo

  1. Sep 28

    Episode 66: From Our Family to Yours – The Story of Cookstown Greens with Mike and Vicky Ffrench

    In this episode, I sit down at the table with Mike and Vicky Ffrench of Cookstown Greens, a family-run organic farm growing an exceptional selection of microgreens and root vegetables in Cookstown, Ontario. Known for their commitment to quality, flavour, healthy soil, and sustainable growing practices, Cookstown Greens represents the connection between thoughtful farming and the ingredients that inspire chefs, restaurants, and communities. Mike and Vicky share the story of Cookstown Greens, the journey of building and growing a family-run agricultural business, and what it takes to produce vegetables that stand out in both flavour and quality. We explore the relationship between farmers and chefs, the importance of understanding where food comes from and why great ingredients begin with the work done long before they reach the kitchen. Listeners will gain insight into the dedication, innovation, and care required to operate a modern farm while maintaining a connection to the land and the people who enjoy its harvest. This conversation is a reminder that behind every memorable dining experience is a story, one that often begins with the farmers who nurture the ingredients from the very beginning. Join me for this podcast. Take a break. Listen in. A xx

  2. Aug 24

    Episode 65: The Forager Within – Wild Food and Seasonal Harvesting with Mr. James Hill

    In this episode, I sit down at the table with James Hill of The Forager Within to explore the world of foraging and harvesting through the northern landscapes of the United Kingdom. From wild ingredients hidden in forests and hedgerows to the skills required to identify and gather food responsibly, this conversation takes us into a craft rooted in patience, observation, and connection to nature. Together, we discuss seasonality, sustainability, and the importance of understanding where food comes from. James shares insights into responsible harvesting practices, building knowledge over time, and the balance between excitement, safety, and stewardship when working with wild ingredients. At its core, this is a conversation about slowing down and paying attention to the world around us. It is about food, landscape, and learning to see nature differently through the eyes of someone who works closely with it every day. Join me for this podcast. Take a break. Listen in. A xx

  3. Aug 10

    Episode 64: Tradition and Time at Pasta Martelli in Lari, Tuscany with Ms. Chiara Martelli

    In this episode, I sit down at the table with Ms. Chiara Martelli to discuss the family behind Pasta Martelli, a small artisan pasta producer located in the hilltop village of Lari, Tuscany. Known for its commitment to tradition, limited daily production, and slow-drying methods, Pasta Martelli represents a thoughtful approach to pasta making, where time, patience, and craftsmanship shape every batch. We explore what it means to preserve heritage in a modern food world and how the Martelli family continues to honour generations of knowledge while maintaining exceptional quality. From ingredient selection to the importance of slow processing, this conversation highlights the intentional decisions that define artisanal pasta and the philosophy of doing fewer things, but doing them exceptionally well. Listeners will gain insight into the value of tradition, the role of time in developing flavour and texture, and the quiet discipline required to maintain authenticity. This is a story of family, craft, and the enduring belief that great pasta begins with passion and patience. Join me for this podcast. Take a break. Listen in. A xx

  4. Jul 27

    Episode 63: Listening to the Land with Mr. Bill Redelmeier of Southbrook Vineyards – Part 2

    Welcome to Part 2 of our conversation with Mr. Bill Redelmeier of Southbrook Vineyards. If you haven't yet listened to Episode 62, we recommend beginning there before joining us for the conclusion of this thoughtful and inspiring discussion. In this episode, Mr. Bill Redelmeier turns his attention from the vineyard to the broader future of Canadian wine. He reflects on the important role Ontario restaurants can play in celebrating local wines, and how thoughtfully curated wine lists help bring greater visibility to the incredible work being done across Niagara and beyond. At the heart of his message is a simple but powerful idea: collaboration among growers and wineries strengthens not only individual producers, but the reputation of Canadian wine. Mr. Redelmeier also shares Southbrook’s efforts to bring Ontario wines to an international stage, including their work with Canada House in London, England. These initiatives highlight the quality, character, and craftsmanship of Canadian winemaking, and the growing appreciation for wines that are rooted in place and purpose. Closer to home, he speaks about the importance of relationships and connection through Southbrook’s SIP Club and his weekly newsletter. These ongoing conversations with customers reflect a belief that wine is not just a product, but a shared experience built on trust, engagement, and genuine storytelling. Education remains central to Mr. Redelmeier’s philosophy. He believes that when consumers better understand where wine comes from, how it is made, and the stories behind it, their appreciation deepens naturally. As our conversation concludes, we reflect on the evolving landscape of Niagara winemaking, where the focus has shifted from volume to exceptional quality wines that express a true sense of place and tell a compelling story. This conversation highlights the important role Canadian winemakers like Mr. Redelmeier continue to play in shaping the future of Niagara wine, guided by a continued commitment to listening to the land. Join me for this podcast. Take a break. Listen in. A xx

  5. Jul 20

    Episode 62: Listening to the Land with Mr. Bill Redelmeier of Southbrook Vineyards – Part 1

    In this special two-part conversation, we sit down at the table with Mr. Bill Redelmeier of Southbrook Vineyards to explore the philosophy, people, and practices that have shaped one of Canada's most respected wineries. In Part 1, Bill reflects on his journey, the values behind Southbrook, and what it truly means to listen to the land. Mr. Bill Redelmeier, co-founder of Southbrook Vineyards in Niagara, Ontario, shares the vision behind one of Canada's leading organic and biodynamic wineries. Southbrook is widely recognized for crafting expressive, distinctive wines rooted in ethical farming and a deep respect for the natural world. Bill explains how the winery's philosophy, which is grounded in soil health, sustainability, and environmental stewardship, has guided every decision from vine to bottle. Listeners will gain insight into what it means to farm organically and biodynamically in one of Canada's most acclaimed wine regions. Bill discusses how understanding soil life, climate, and natural rhythms informs his approach to grape growing and winemaking. He also reflects on both the challenges and the breakthroughs, explaining how allowing terroir to speak through each varietal creates wines with a true sense of place. We also explore how Southbrook's wines have found their place at the table and in people's hearts, the role of community and collaboration in the winery's evolution, and the values that continue to shape its future. This episode offers a thoughtful conversation about the craft, the science, and the soul of winemaking, revealing how listening to the land can inspire exceptional wines while fostering a deeper connection to place. Join me for this podcast. Take a break. Listen in. A xx

  6. Jul 6

    Episode 61: Keeping It Moving – Supply Chain and the Cold Chain with Ms. Melissa Hardeo

    In this episode, I sit down at the table with Ms. Melissa Hardeo to explore what it really takes to keep food moving. From supply chain and distribution to the cold chain, we unpack the systems behind the scenes that protect quality, safety, and consistency from origin to the end user. It’s a practical look at the journey food takes, where timing, coordination, and control matter at every step. We get into the realities of the work, how products are handled, where breakdowns can occur, and what it takes to maintain integrity across complex networks. Ms. Hardeo shares insight into the importance of temperature control, logistics planning, and communication, and how every link in the chain contributes to delivering food that meets both safety standards and consumer expectations. This is a thoughtful conversation about one of the most essential yet often overlooked parts of the food system, revealing how countless decisions behind the scenes help ensure the food on our tables arrives safe, fresh, and ready to enjoy. Join me for this podcast. Take a break. Listen in. A xx

  7. Jun 15

    Episode 60: The Baking Life with Ms. Emma Hammond of Hammond Baking Co.

    In this episode, we sit down at the table with Ms. Emma Hammond, the creative force behind Emma Hammond Baking Co. in Orillia, Ontario. Known for her artisanal approach and passion for flavour, Emma brings warmth, precision, and creativity to every baked creation. From innovative pretzels to hearty breads, she blends traditional techniques with inventive twists, delivering baked goods that delight the senses. Listeners will discover how Emma turned her love of baking into a thriving business, the inspiration behind her signature recipes, and how she navigates the challenges of running a small baking company while staying true to quality and technique. Emma shares insights into ingredient sourcing, her creative process, and the balance between the technical and artistic sides of baking. This episode is a celebration of passion, craft, and community, offering a behind-the-scenes look at how a local micro-bakery grows through dedication, creativity, and a genuine love for the craft of baking. Join me for this podcast. Take a break. Listen in. A xx

  8. May 18

    Episode 59: From Soil to Stewardship with Rebecca of Dragon Acres Farm

    In this episode, we sit down at the table with Rebecca of Dragon Acres Farms in Brechin, Ontario. The farm is rooted in thoughtful land stewardship, cultivating a diverse array of specialty and heirloom produce, including Tetsukabuto squash, Thai frog finger and Onsuro eggplants, herbs, and tomatoes. Rebecca shares her journey into farming, offering insight into what it takes to grow unique crops while working in rhythm with the land. Rebecca discusses the philosophy that guides Dragon Acres Farms, growing unique varieties chosen for their flavour, colour, texture, and culinary expression. Listeners will hear how cultivating less-common varieties allows her to express both artistry and purpose, shaping the farm’s relationship with chefs, the local food system, and community. This conversation is a quiet but powerful reflection on farming as craft, calling, and commitment. Rebecca’s work reminds us that meaningful food begins with respect for the land and a deep attentiveness to what it can offer, where passion, dedication, curiosity, and care are as essential as skill and labour in the life of a farmer. Join me for this podcast. Take a break. Listen in. A xx

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About

Much like you, when growing up, I learned life’s most important lessons at the dinner table. My Podcast show and topics are an open discussion about all things food related, highlighting art and culture, and take place at the kitchen table. Welcome to all listeners who enjoy family, friends, food and drink. Salute ! Anthony Borgo

Information

  • Creator
    Chef Anthony Borgo
  • Years Active
    2023 - 2026
  • Episodes
    66
  • Rating
    Explicit
  • Copyright
    © Chef Anthony Borgo
  • Show Website
    At The Chefs Table podcast