Food…Farms… & Chefs

Food…Farms… & Chefs

Food, Farms, & Chefs: Interviews With Samanta Filip, Derek Gibbons, & Charlton Gronlund Download

00:58 Download March 7th, 2023

Grab your bestie, because this week we’re excited to introduce you to Crave Nature’s Eatery, located in Lawrenceville, NJ.  The health-conscious spot was co-created by four dynamic women, one of whom joined us on the show!  Samanta Filip, the co-creator and Operations Manager of Crave, sat down for a fun discussion of their delicious menu and cool events coming up this month!  So if you’re looking for a flavorful way to enjoy some healthy bites, tune in (and check out) Crave Nature’s Eatery-and maybe dance off some dessert at their adjoining Viva Ballroom Dance Fitness studio!We then swayed over to a hip spot that just opened in B-Town Philly.  Co-Owner Derek Gibbons joined us to talk about Brewerytown Food Hall, the newest concept founded under Glu Hospitality.  Brewerytown Food Hall is a multi-level space which offers a selection of cuisines from several of their restaurants.  When you visit, you can look forward to a family-friendly environment, complete with games, a lounge area, food from Hunnie’s Fried Chicken, Figo Pizzaria, 1225 RAW, and so much more!  So while the kiddos are at play, grab something to eat and your favorite cocktail, and soon your four-legged friends can join in on the fun too!Speaking of joining in–one of the world’s most-loved cocktails is now a breeze to make!  Bloody Mary’s are a thing of cocktail beauty, albeit the outcome depends on whomever makes it.  Our last guest, Charlton Gronlund, took all the guesswork out of creating the perfect Bloody’s in a ready-to-drink can!  Bar2Table, which is co-owned by Gronlund and his partner, Scott Allen came up with the concept while traveling for work.  The sub-par offerings on planes and inconsistent tasting profiles from various bars/restaurants had his mental wheels turning, so the pair came up with a shelf-stable (for a year) cocktail that tastes phenomenal, without any hassle or waste of ingredients.  Now I call that a hole-in-one!

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