Food, Farms, & Chefs: Gabrielle Gock-Rubery, Matt Hasson, Gene Blum & Peter Dissin

This week’s Food Farms & Chefs radio show went swimmingly, with everything from an event you can drink in some local brews at, to a tell-all on how to make Boilo, and circling around to feast on all your favorite seafood!

We started out by hearing from McGillin’s Olde Ale House’s GM, Gabrielle Gock-Rubery and Troegs Independent Brewing Sales Manager, Matt Hasson as they discussed their fun-filled night where anyone who brings a new & unwrapped toy (benefitting the Ronald McDonald House in Philadelphia) will receive some cool swag/merch from the two breweries!

And keeping with the 21+ holiday joy–we learn from Food Farms & Chef’s own Gene Blum on how to make Boilo, a popular holiday drink well known in the coal region of North Eastern and Central Pennsylvania. It is a strong brew full of flavor, and meant to warm you up with every sip–and also referred to as the ‘Champagne of Pennsylvania.’

We then end our episode with Peter Dissin, who is the owner of Pinefish, located near Washington Square in Philadelphia. Dissin grew up in the restaurant industry, then studied at the prestigious Le Cordon Bleu in Paris, France before eventually coming back to Philadelphia to work, and eventually opened Pinefish. Now we can enjoy his delicious creations, including ‘The Ocean’ which is like eating a treasure trove of seafood in one bowl. Tune in to find out what Pinefish’s new sharable menu item is, what other succulent dishes Peter has to offer, and a delightful cocktail surprise too!