Cuisine Chronicles: New Hampshire Farms, Greek Taverna, and Beyond
Ever wondered about the culinary treasures hidden within the picturesque farms of New Hampshire or the vibrant kitchens of Acropolis Greek Taverna in South Tampa, Florida? This episode is a delectable journey into these diverse culinary worlds with our special guest, Joseph Salloum from Melina International Trading. Also let’s get the lowdown on Chef Jeffrey Schlissel’s recent cooking adventures with his good friend Chef Keith Sarasin and the savory dishes he whipped up, from the exotic tikka masala to zucchini cakes made with farm-fresh ingredients. He also shares his one-of-a-kind experience cooking for a grand wedding and the garden-fresh flavors he discovered in a New Hampshire farm.
Prepare to be whisked away into the mesmerizing world of organic olive oil as we delve into the workings of Melina International Trading. Joseph enlightens us about the boundless culinary potential of this golden delight and their exciting plans to infuse it with Calibrian chilean oil. We also get a glimpse into the fascinating realm of cold-pressed juice - a cocktail of natural ingredients that makes the taste buds sing. Stay tuned as Joseph reveals his intriguing plans to give a unique spin to the traditional borscht.
Rounding up this flavorful journey, we dive into the mouthwatering techniques used by Chef Jeffries to prepare a Mexican hot chocolate rubbed brisket, a porqueta, pork tenderloin, and a cool carrot-apple-lemon-ginger juice. We explore the benefits of organic olive oil and how it could revolutionize your cooking. We also shed light on the stark differences between the Mediterranean and Western diet. And of course, no culinary journey is complete without some decadent treats from Acropolis Greek Taverna and a memorable culinary experience at the Szechuan Garden. So, tie
Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials.
The following brands and companies help us continue supporting the food industry - have a look below!
Walk-In Talk Podcast
Where kitchen culture meets raw storytelling.
Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.
We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.
Brand Partners:
RAK Porcelain USA
Metro Foodservice
SupraCut Systems
Aussie Select
Crab Island Seafood
Pass the Honey
The Burnt Chef Project
Citrus America
Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.
📩 Partner or pitch a story: Carl@thewalkintalk.com
Mentioned in this episode:
Citrus America
Citrus America – Commercial-grade juicing systems built for speed and yield.
Metro Foodservice Solutions
Kitchen and back-of-house systems for better flow and function.
Auto Citrus Slicer Streamlines Prep
Boost efficiency and cut waste with SupraCut's automated citrus slicer for streamlined prep.
RAK Porcelain USA -Tableware
We use RAK for all in-studio tableware—clean, durable, and designed for chefs.
Aussie Select - Fully cooked, premium Australian lamb
Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.
