The Dine One Six

It all started when a disastrous failed potato crop led Jody Bogle’s grandfather, Warren Bogle to try planting wine grapes on the acreage he purchased on Merritt Island. In 1968 he planted 10 acres of Petite Syrah and 10 acres of Chenin Blanc. He got the Chenin Blanc clippings from a guy named Skinny in Lodi!

Today, Bogle has grown to become the Bogle Family Wine Collection, a brand that stretches worldwide, which includes several ...

Greg Gearhart and Victor Mihalchuk were sipping coffee and having lunch with their colleague Cameron Tyler of Moonracer films when they thought, “the food scene in Sacramento is so amazing…what if we filmed it.” That nugget of an idea launched what is now one of the most beautiful celebrations of Sacramento and its food you will ever see called Breaking Bread. 

On Tuesday September 5 there was a very special premiere of the amazing...

Before Robert Masullo became a Sacramento pizza icon, he was the son of a Sac Bee journalist and a stay at-home mom. His mom was a major influence on his life as she taught him the values in hard work and making recipes from scratch. 

His Sacramento food orgin story is epic, with him riding a Vespa to Biba to wash dishes when he was 16. His love of food took him to the CIA in New York and then a little over a decade stop in Minneso...

Ben Roberts grew up in Grass Valley where he loved skateboarding and punk rock. He dreamed of getting out of the small town but had no real plan, but after he met his future wife at a record shop, he followed her to Sacramento as she went to UC Davis and he looked to take any job he could find. That is the perfect recipe (pun intended) for a young kid to make his way into a kitchen. 

He got his start at R15 and then Shady Lady wher...

Chloe Booth got a taste for interesting food at a young age when her mom went to culinary school. But it was years later as a teenager when her grandmother bulldozed a job path for Chloe at Del’s Pizza in Fair Oaks. There she learned the ins and outs of the pizza business, from interacting with the regulars to managing 20 pizzas at a time in the ovens. 

After a break from restaurants Chloe saw a Facebook post about a new pizza plac...

Alison Clevenger moved from Arizona to Oregon to go to culinary school without ever checking out the campus, her mom just signed her up, drove her up there and dropped her off. That move set her life on a course where she would land in Sacramento and ultimately help build one of the premiere sweet treat destinations in the city, Ginger Elizabeth’s. 

Alison talks about taking naps on giant bags of flour, the growth of Ginger Elizabe...

Matt Brown loves to cook. That may seem obvious given he’s spent the last 20 years as a chef. But many chefs don’t cook between shifts…not Matt. He loves nothing more than cracking open a cookbook, a bottle of wine and spending a day off grilling in the summer or roasting in the winter. 

Matt got his start at pizzeria as a teenager and spent time at several other spots in Sacramento that are no longer in existence (Matt swore the...

Taylor Lovelace is the head chef at J.J. Pfister Distilling Company but her love affair with cooking started when she interned at The Kitchen while in culinary school. It was actually years before when she would chauffeur her parents to the famed restaurant that she got to try the food when the staff would feed her the menu in the back of the restaurant while her parents dined. 

Taylor went on to hit Sacramento hot-spots like Loc...

In place of a usual episode, Max and Neill take turns asking each other food questions to give you insight into the minds of your favorite local food podcasters!

What food are you embarrassed to say they don't like?

What's the one meal you would make to impress someone?

If you could only eat one cuisine for the rest of your life what would it be?

And more!!

This episode is in place of an episode that was supposed to be with Polo Ad...

Eddie Torres learned the power of food connecting families at an early age when he would have Sunday dinners with more than 20 members of his extended family, most of whom lived in the same apartment complex. But it wasn’t until the great recession, which buckled the car industry where he was working, that he decided to go to culinary school. 

After school he bounced around town until making his way to Ella pretty quickly, starting...

Dennis Sydnor first fell in love with cooking in his family home, smelling bbq and parker house rolls that his dad made. Then when he got his first kitchen job back in Cleveland at 17 he realized that his ability to cook impressed the girls and gave him some juice as the new kid in town. 

Soon he moved to the front of the house and fell in love with hospitality and being front and center watching people experience what he knew woul...

Max and Neill sit down with Rebecca Campbell, owner and chef of Sac City Brews in Tahoe Park. 

They talk about Rebecca’s unconventional and even accidental move to running a kitchen. It’s not often you find someone with two Masters degrees running a kitchen, but she has taken her background in community development to create an amazing spot for the neighborhood of Tahoe Park and frankly for all of Sacramento. 

She talks about how g...

Greg Desmangles got his start as so many do, in the dish pit of a family owned restaurant. But from his first weekend working on his feet all day bussing tables and washing dishes during beer week, Greg knew he wanted to be in a kitchen. 

Greg went on to stage at Taylor's kitchen soaking up all he could before going back to his uncle's restaurant Pangaea Beir Cafe and working prep.

Today Greg has helped the family business grow to ...

Today we talk about the wild world of cheese! How does blue mold bloom? Does what the animal eats change the taste of cheese? Strange food combinations to eat with cheese, headless spiders that create a rind on cheese. All these questions and odd facts are answered and discussed with our guest Julie Cassotta. 

Julie is a Certified Cheese Professional and one of only eight people with that certification in Sacramento. That means s...

Chris Sinclair fell in love with cocktails when a salty San Francisco bartender schooled him on what a real martini was. Since that moment Chris has dedicated his life to teaching other aspiring bartenders and guests, wherever he has worked, the art of the craft cocktail. 

Chris is from New York but has made Sacramento his home having spent the last decade working at the likes of Red Rabbit, La Cosecha, Kasbah, Sail Inn, Jungle Bir...

Jonathan Kerksieck has been working in restaurants in Sacramento for 30 years. He got his start making pizza at original Pete’s out of high school. He considered culinary school but a conversation with Rick Mahan when he was working at Paragary's and set his course on learning to cook by working long hours in kitchens all over Sacramento. 

After all that training, head chef jobs, running hotel food programs and even doing food rese...

Scott McCumber has not had the traditional path to becoming a head chef here in Sacramento. Most chefs start young, finding the discipline and camaraderie in the kitchen intoxicating. Scott loves that about the kitchen too, but for him it was consecutive layoffs in his corporate sales career that led him to completely shift his life’s course. 

Scott took six months of severance pay and with his wife’s blessing went to work in a kit...

This week Max throws back to an episode of his college podcast where he talked to Nicole McDavid, the garden coordinator at the Capital Public Radio garden.

McDavid tends to the large garden which produces roughly 2,000 pounds of produce per year to the Associated Students, Inc. food pantry and other food banks. McDavid does it all using organic gardening techniques and passes on her 10 years of experience with urban farming to li...

WARNING: Make sure you’re not hungry before listening to this episode

This week we are back with an episode all about the Sac Hot Chicken battle that took place earlier this summer. We interviewed all the chefs, tried all the sandwiches and got reactions from people on site as about 1000 people came out and enjoyed spicy chicken sandwiches and beer and cider. 

We also talked to the event organizer Misty Alafranji as well as one of ...