Food, Farms, & Chefs: Interview With Rob Boyle, Sarah DeFaviis, Chef Abby Dahan, Chef Emily Chellew

One of Bellefonte Brewing Company’s Owners & CEO, Rob Boyle, & their Marketing Director, Sarah DaFaviis of Sassafras Studio joined us on Food, Farms & Chefs during our first segment to tell us about how Bellefonte Brewing Company was started, how they survived (and thrived) during the pandemic, as well as their deep ties into giving back and supporting the Delaware community surrounding them. Additionally, you can join them in raising a glass to celebrate their 6-year anniversary happening this Saturday, May 7th at their original location!

We then turn our sights to a friend of the show, Chef Abby Dahan and hear how she dove right back into her job after taking a little time to adjust to being a new mom by catering the NFL Draft picks, along with teaching classes for her business The Bake School, as well as taking on another new role as the Executive Pastry Chef for the Schulson Collective Restaurant group (and announcing it first on Food, Farms, & Chefs!) and lastly, she let us know what to look forward to as she collaborates with Chef Randy Rucker at River Twice’s Hidden In Plain Sight multi-course dining event, happening May 16th! Later we will hear from an amazing Chef who has worked in kitchens under some of the most prestigious names in the culinary world across the globe, Chef Emily Chellew. Chef Chellew is currently the Executive Chef at Bridget Foy’s Cry Baby Pasta in Philadelphia, PA and one of the participants who will compete in this year’s Dish It Up event which benefits Women Against Abuse Foundation. We’ll hear all about Chef Chellew’s culinary alma maters before learning her story and reason for supporting Dish It Up, and later she announced the new pop-up endeavor she is launching at Cry Baby Pasta!