42 episodes

Take a seat at their table. Chefs, restaurateurs and food pioneers share their passion for food, family and the world. Broadcasting from Long Island NY and beyond.

The Big Food Talk Sal Conca

    • Arts
    • 5.0 • 6 Ratings

Take a seat at their table. Chefs, restaurateurs and food pioneers share their passion for food, family and the world. Broadcasting from Long Island NY and beyond.

    Rise of the Urban Foodscape w/ The Long Island Food Council & MTRC

    Rise of the Urban Foodscape w/ The Long Island Food Council & MTRC

    In today’s episode, I welcome two of the visionaries behind an upcoming event that people in the food and beverage industry on Long Island and points beyond will not want to miss. Geared towards supporting businesses trying to sustain and grow, especially in the wake of Covid19, today’s guests have put together an innovative, free virtual trade show that chefs, food fans and pioneering businesses will not want to miss.

    Michael Tucker of the Long Island Food Council and Cynthia Colon of the Manufacturing & Technology Resource Consortium (MTRC) at Stony Brook University have partnered to develop the “Rise of the Urban Foodscape” expo, which will take place Feb. 24th from 9a-12p. Using technology that’s simple, accessible and highly interactive, they’re inviting vendors and buyers, industry experts, product promoters and anyone else connected with the food and beverage industry to gather for a networking event designed to help launch, promote and extend manufacturing ventures in Nassau or Suffolk counties, and beyond. 

    RESOURCES:

    · Learn more or register for the “Rise of the Urban Foodscape” expo here.

    · Get to know FuzeHub and the work they do on behalf of New York State’s manufacturing industry at: https://fuzehub.com

    More about Big Food Talk:

    Website: www.bigfoodtalk.com

    @YouTube

    @Instagram

    @Facebook



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    • 21 min
    A Successful & Sustainable Seafood Business for Over 40 Years

    A Successful & Sustainable Seafood Business for Over 40 Years

    Today I'm speaking with Christian Limberg, President of Harbor Seafood. Christian is as much of an advocate of seafood as he is of people. From the fishermen to their customers, Harbor Seafood has a built a successful and sustainable business that's grown over 4 decades. 

    Head to https://bigfoodtalk.com/harbor-seafood to see their truly inspiring videos about their company, processes and employees that not only depicts the fisherman but how they hired over 100 hearing impaired employees since 2010.

    Heart, Passion & Resilience

    When I asked Christian about challenges his company has faced over the past 25 years since he joined Harbor Seafood he immediately talks about his staff and the people behind the work.  Most of us who are consumers take for granted how our lobster, crab or other delights of the sea make it to our restaurants and on our tables.  How many logistical nightmares had to be worked out before you could enjoy the freshest seafood you've ever had?

    People who love the food business have a true passion for what they do. It's only the way to endure such trials and tribulations on a daily basis. When it comes to seafood you can't quite and you need to continuously evolve especially with the changes businesses like Harbor Seafood are facing since the pandemic. 

    Christian believes everyone should take some time to work in the food business to learn life lessons you'll forever carry with you through the people and interactions you'll have. 

    Protecting Our Resources

    If you think about sustainable fishing practices it's not about the now, it's about the future. As Christian put it, following the protocols for sustainable fishing practices is so generations from now can enjoy the same quality and abundance of seafood we have today. Seafood is not an infinite resource and luckily there are many organizations advocating for sustainable fishing practices. Christian also points how important traceability is in the industry. 

    About Harbor Seafood

    Founded in 1975, and built on the core business principles of honesty, integrity and reliability. Our commitment to provide the best seafood has always been on exhibit through our customer service and extensive offering of quality shellfish, fin-fish and value added products.

    In addition, understanding our stewardship to the oceans, we strive to source and deliver the highest quality seafood through efficient, environmentally safe practices.  This means keeping a firm eye on social and environmental responsibility through conscientious sourcing practices, far-reaching charity work, and dedicated care to staff at home and abroad.

    • 28 min
    Latin American Popup Delivers Flavors of Home

    Latin American Popup Delivers Flavors of Home

    Today I'd like to introduce you to Liz, the founder of Rosados Latin American Cuisine. Like many of us, Liz founder herself cooking at home more during the recent pandemic and embracing the food of her families roots. 

    Fast forward to October 28th where she had an opportunity to open a popup location in the Smith Haven Mall featuring classic Puerto Rican dishes that are thoughtfully prepared including vegan options.

    A Passion for Food

    Liz is an architect by trade had grown up around the culinary world since her youth. Her Mom worked in the hotel and hospitality industry and when Liz became an architect her primary focus has always been hospitality. She's been involved with building restaurants, bars and night clubs throughout her career .

    Liz has been fortunate enough to meet a lot of wonderful and talented chefs who instilled in her the passion for the job. Chefs do the work because they love it and Liz had that same passion when she wanted to open Rosados. 

    Opening a Restaurant is Expensive

    Not only is opening a restaurant on main street expensive, it comes with a lot of risks. Since the pandemic many business owners have had to shift their perspective on how they do business. Through Liz's relationships as an architect she was fortunate enough to have great relationships with owners at Smith Haven Mall. 

    Liz tells us how this unique setup as a popup in the mall was able to afford her an opportunity to bring Rosado's Latin American Cuisine to a new segment of customers while mitigating some of the risks that come with opening a typical restaurant location.

    The Heart of Puerto Rican Food

    If you've never had Puerto Rican food, you don't know what you're missing. The flavors are unmistakable and as Liz explains, it starts with Sofrito made with fresh herbs, peppers, onions and garlic. At Rosado's they puree the Sofrito into a marinade that becomes the base of their dishes. 

    What you'll also learn in this episode is the layering of flavor and time that goes into their dishes like their take on a Cuban sandwich that features slow roasted pork, cheese, pickles and ham. Check out https://bigfoodtalk.com/rosados-latin-american-cuisine for photos of my dining experience and more about their dishes. 

    • 21 min
    How to Choose the Perfect Wine Club

    How to Choose the Perfect Wine Club

    Calling all wine lovers for this special episode featuring Wine Club Group just in time for the holidays. Whether you're a wine connoisseur or a new to the scene, a wine club can be a great way to expand your knowledge and try new varietals. 

    Listen in to this week's episode of the Big Food Talk to hear from the experts and founders of WineClubGroup.com as they tell us how their website can help you choose the perfect wine club no where you live, your taste and your budget.

    The Wine Club Group is made up of 3 friends that I've known for many years through our ties in the affiliate marketing industry and attending events like Affiliate Summit. Needless to say we all grew up in that industry and spent a lot of time socializing, eating and drinking wine.  In my opinion, wine brings people together just as much as food can which is a reason why I started this podcast.

    What is a Wine Club ?

    Meet Tricia, Todd and Eric who started a wine club review site at wineclubgroup.com. Wine of the month clubs are a great method of learning about wine, getting exposed to new wines and enjoying your favorites.  There are a number of types of wine of the month clubs, from those offered by wineries, or wine stores, or wine vendors delivering wine to consumers throughout the country.  

    The premise is you can put your love of wine on autopilot by having your favorites delivered straight to your door. Everyone likes different types of wine and using a wine review site like wineclubreview.com can really help you narrow down which direction you should go to get started.

    Since alcohol shipping laws vary from state to state, they've created a “shop by state” page to see which of their favorite wine of the month clubs deliver to your state.

    Wine Clubs Provide an Experience

    Tricia explains how wine relates to her food experiences. She loves food but doesn't consider herself a foodie. So is it possible to simply enjoy wine without having to learn about all the nuances of the varietals, acidity, color and hints of fruit?

    With a wine club you're entering a curated experience that can fit your taste. It's part of the experience of having wines chosen for you. Imagine, how many times have you gone the liquor store and stared aimlessly down the aisle not knowing what to try or if you'll like it?

    Wine clubs make it possible to experience new wines or wines you're familiar with depending on how wine adventurous you are.

    What are the Best Wine Clubs?

    Wine, like food is subjective depending on your own preferences and tastes. Eric and Todd give us their picks for their favorite wine clubs and how each of them meets their personal tasting preferences. I can tell you that after this interview I'll be checking out Firstleaf and you may want to as well. I'll let Eric tell you why when you listen in.

    Wine clubs also make a great gift. As Tricia points out, one of the perks giving a wine club gift is it seems super fancy but you can also find one on a budget. 

    If you have a favorite wine club I'd love to talk with you about it so join me on Instagram to join in the conversation.

    • 24 min
    Are Charcuterie Boards a Trend or Simply Breaking Bread?

    Are Charcuterie Boards a Trend or Simply Breaking Bread?

    Today I'm speaking with Dianna, the founder of Breaking Bread LI, who makes charcuterie boards to bring people together. We discuss what makes the perfect charcuterie bite and its origins in France. 

    A special for Big Food Talk listeners. Mention the Big Food Talk when placing your order and you'll receive $5 off from Breaking Bread on any size board this holiday season. Valid Until December 30, 2020. 

    From Hobby to Local Business

    Talking with Dianna, I learned about her inspiration that led her to taking her hobby and turning it into a business. After the passing of her grandmother in August, Dianna was looking for something to raise her spirits and decided to made a charcuterie board.

    From a single Instagram post to having 4 orders in the first day, Breaking Bread was born only a few short weeks ago at the beginning of September 2020.  Hearing the story in its entirety made me so happy since supporting local businesses like this one is what the Big Food Talk was intended for. 

    The discussion made me reminisce about the late Anthony Bourdain who knew how important food was for brining people together and breaking down barriers.

    What Goes on a Charcuterie Board?

    The way Dianna explains it, there's something on a charcuterie board for everyone in the room. Breaking Bread allows her customers to customize what's on their boards so you're guaranteed to get what you want.

    Look out for my date night video on YouTube where I show you exactly what went on the charcuterie board Dianna made for me. It was diverse and hit all the points of salty, sweet, savory, spicy and sour. Dianna strives for diversity in every charcuterie board she makes which includes a variety of meats and cheeses. 

    If you're a charcuterie board connoisseur like myself and Dianna you'll want to try a mixing things up and stacking your board ingredients into one perfect bite.

    What Does Charcuterie Mean?

    I was curios to hear Dianna's explanation since I had a definition already prepared courtesy of the Webstaurant Store that says, "Charcuterie is a branch of cooking involving prepared meats, such as ham, sausage, bacon, confit, or other pork products. The word originated in France, and it translates to "pork-butcher shop." While the original French translation refers to pork, modern charcuterie boards can include other types of food, such as duck, goose, chicken, cheese, toast, fruit, or other options."

    For Dianna and Breaking Bread, one of her favorite meats is Italian speck and capicola which she's familiar with since her family is Italian. 

    Heading into the Holidays

    People have been ordering charcuterie boards as a way to entertain themselves at home during the pandemic and quarantine. It makes a great gift for birthdays and anniversary's. As we head into the holidays, having a professionally made charcuterie board can really set this years meal apart if you're hosting or if you're staying.

    If you're thinking of learning the art of charcuterie you can check out the book that Dianna uses for inspiration called, This Cheese Plate Will Change Your Life.

    If you really want to be a hero this holiday season, buy a charcuterie board from Breaking Bread and the book as a gift for your favorite foodie. (I hope wife reads this because I know I'd want this gift.)

    • 18 min
    Restaurant Pivots to Food Manufacturing After Closure

    Restaurant Pivots to Food Manufacturing After Closure

    Today I'm speaking with John, the founder of Hot Crispy Oil in upstate NY. Hot Crispy Oil is a startup born during the recent pandemic after their family restaurant of 45 years closed down.  Listen in to find out how this local startup is catching fire in the Northeast after only a few short months!

    Join the Big Food Talk Email List for 15% off Hot Crispy Oil and more exclusive offers and giveaways. 

    About Hot Crispy Oil

    As John explains, "We came out pretty fast. We're COVID born, the concept, the idea, was spawned off the closure of a family restaurant going back to when things got really hairy there back in March."  They officially launched in July but have already had some great success. They are already in about 40 retailers.

    In March restaurants were shutting their doors left and right and they were one of those restaurants. La Serre was a 40 year old restaurant in the Albany area that relied heavily on their banquet business. It was evident something needed to change. 

    Like many of us, John had been experimenting in the kitchen during COVID which is where he came up with the concept for Hot Crispy Oil. After a few tweaks and some love from family and friends, they decided to move full steam ahead with getting the product in the jar. 

    The product itself is a blended olive oil which includes a little vegetable oil due to the smoke point for frying the garlic and shallots that make up the crispy portion. The heat comes from a blend of 4 to 5 different chili peppers. 

    Starting a Food Manufacturing Business During COVID

    Anyone that's tried to launch a food brand knows how many hurdles there are. During a pandemic, those hurdles are only amplified. John explains it was a drawn out process, especially to get what is called a scheduled process. You can submit your product for testing at Cornell University but unfortunately they all had their offices closed!

    For John, this wasn't a hobby or side-hustle. He was determined to make this work now that the restaurant was longer open. He put in the time, doing the research, grinding every day, finding out who to connect with to make Hot Crispy Oil a reality. 

    If you want to hear more about how acidity affects your product testing and geek out on pH levels of food products be sure to listen in on the whole episode.

    Marketing, Distribution and Expanding Production

    We also discuss the customer impact and how they bring ideas for using Hot Crispy Oil to the table. Initially starting with friends and family, I ask John about his first distribution points and starting to sell online. They were able to create a buzz for the product before releasing it to the public. 

    John also discusses plans for further expansion if the business continues to grow as fast as it has been.  There are some obvious hurdles that John explains about running a food manufacturing out of a restaurant. Little things like being able to accept deliveries from a supplier. 

    You can find their products online, on Amazon Prime and at their 40 retail locations that you can lookup on their website at https://hotcrispyoil.com. Don't forget to join our email list for an exclusive 15% off coupon. 

    • 22 min

Customer Reviews

5.0 out of 5
6 Ratings

6 Ratings

laurengema ,

Volume up!

I absolutely love listening and hearing all the food news! It’s great that Sal could create this platform to showcase the talents across LI! We have great food and amazing food on our island! Thank you to Sal for creating the Big Food Talk!

Kiniusia ,

Great Interviews and Great Cause!

Love the show and the meaning behind it. Local LI Restaurants discuss changes they have made during this COVID pandemic, to sustain their businesses at a time of need. To help the restaurants, Sal Conca, is taking donations through the Big Food Talk website. 100% of the money donated will be evenly given to restaurants who take part in the show. Great stories and great cause! Support local and take a listen!!!

Jared S - New Hyde Park ,

Thanks Sal!

These interviews are awesome! Love that any proceeds raises go back directly to our local restaurants! The interviews are very down to earth and genuine.

Thanks for doing what you do!
- Jared

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