Hot Off The Press Podcast

On this episode of “Hot Off the Press,” Chef Pete shoots the bull, or the hog rather, with barbecue royalty Pat Martin at his newly-opened Martin’s Bar-B-Que Joint in downtown Nashville, and special guest Billy Durney from Hometown Bar-B-Que in Brooklyn, New York. Two years in the making, the downtown Nashville location of the Martin’s Bar-B-Que Joint empire opened this past August and is a 13,000 “pit master playground” that includes a private dining area upstairs, a downstairs casual restaurant and a beer garden bar. Pat Martin’s whole-hog approach to barbecuing makes him one of the most popular pit masters in the restaurant industry. Martin says the legendary West Tennessee-style whole hog technique to cooking that he uses creates the most unique taste you can get with barbecue pork — slowed-cooked over coals, but not overly smokey, with a delicate, floral flavor. Martin jumped in with both feet and opened his first location 10 years ago in Nolensville, Tennessee—just south of Nashville—with only one emplo

On this episode of “Hot off the Press,” Chef Pete and his sidekick Chef Nick Dimario sit down to dish with Gulf Coast culinary guru and food writer David Holloway. A native of Louisiana, Holloway moved to the Mobile area where he has spent the past 30 years writing for the Press Register. His AL.com food column “Generous Portions” is a staple of the Alabama food beat, bringing readers the latest in cuisine coverage with an emphasis on eating seasonal and locally-produced food. From recipes and cookbooks to restaurant reviews and food contests, Holloway covers the food beat “like gumbo covers rice, thick and with a hint of spiciness.” His search for Alabama’s best hamburger is one of his best-known recurring features. When asked what inspires his column ideas, Holloway says “whatever I’m hungry for when I sit down at my computer to write.” Pete chatted with Holloway this past week about the vitality of the restaurant scene in the Mobile area and the Port City’s rich culinary history that dates back more than 1

On this episode of “Hot off the Press,” Chef Pete invites restaurateur Reggie Washington to Sunset Pointe just ahead of the debut of Reggie’s newest venture, Southern National, set to open next year. A native of Mobile, AL, Reggie moved to California after high school and worked as a barista at Starbucks in Beverly Hills (the first one to open outside of Seattle). After losing nearly everything in the Northridge earthquake that hit in 1994, Reggie returned to Alabama to attend culinary school in Montgomery. His career includes two and a half years as executive chef for Alabama Gov. Fob James, as well as stints with Marriott and Hyatt. Reggie met his business partner Chef Duane Nutter while both working at the acclaimed One Flew South restaurant in Atlanta’s Hartsfield-Jackson International Airport. Twice nominated for the James Beard Award for Outstanding Service, One Flew South serves cuisine inspired by world travels and prepared largely with high quality, fresh, local ingredients. Born in Morgan City, LA a

On this episode of "Hot off the Press" Chef Pete records live from the new “Panini Pete’s” location in Destin, where he rounded up a couple of the Lex and Terry Show crew for a little reunion on the Emerald Coast. Executive Producer of the Lex and Terry Show and host of “Under the Shade Tree” Dee Reed, and former Lex and Terry radio stunt guy Tyler “Taint” Baker sat down with Pete to talk surfing, a little married life, and some of their favorite restaurant recommendations. A native of Tampa, Florida, Dee Reed moved to Jacksonville in 1994 and began working as a club DJ. Dee performs various duties for the Lex and Terry show, including screening phones, scheduling guests, serving as the proprietor of the Lex and Terry Store, and participating as part of the on-air talent. He most recently hosts “Under the Shade Tree with Dee & Sarah.” Some of Dee’s favorite DFW eateries? Gloria’s Latin Cuisine which features fine Salvadorian, Tex-Mex and Mexican food in 15 Texas locations including DFW, Houston and Austin

In this episode of “Hot off the Press,” Chef Pete Blohme chats with Navy Entertainment Program Director Karen Fritz just back from her European tour with Mess Lords. Featured on the Food Network program "Diners, Drive-Ins and Dives" hosted by Guy Fieri, Mess Lords is a group of celebrity chefs that have teamed up to help boost the morale of those in the United States Armed Services. As a founding member of the organization, Chef Pete and his team of Mess Lords offer cooking demos, culinary shows, entertainment, and of course good eats to the men and women who selflessly serve our country. Karen has worked with the U.S Navy for 25 years, 12 of those with Navy Entertainment and MWR (Morale, Welfare and Recreation) where she travels more than 300,000 miles and produces 300 shows each year to put smiles on the faces of military service men and women stationed in the United States and abroad. From musicians and movie stars to comedians, UFC fighters and professional chefs, the shows feature some of the top acts in

On this episode of “Hot off the Press” Chef Pete flips the script on executive producer for the Lex and Terry Show, Devell “Dee” Reed. The Lex and Terry Show is a 5-hour syndicated morning radio show based in Dallas, Texas, that broadcasts from 5 a.m. - 10 a.m. CST in more than 25 states. In addition to an XM broadcast, the Lex and Terry Radio Network offers a live viewing of the show through Ustream, a daily podcast of the complete program on iTunes, Clear Channel's IHeartRadio network, and Lex and Terry's very own IPhone app. Lex Staley is a 25-year veteran of the radio industry with a successful track record both on the management and talent sides of the business. He is best known in the industry for his ability to turn around inefficient, poorly performing stations, helping them achieve double-digit market share and raise the ratings meter. Terry Jaymes has more than 20 years of experience in radio, television and stand-up comedy. He formerly hosted the nightly "Entertainment Report" for Jacksonville-bas

On the latest episode of “Hot off the Press,” Chef Pete talks with Fisher’s Executive Chef Bill Briand, fresh off his nomination for the coveted James Beard Award. With 16 years of experience in the food industry, Briand is the first chef in Baldwin County, Ala., to be nominated for this prestigious award. Briand began his career in New Orleans working alongside celebrity chef Emeril Lagasse, who also happened to be the first guest to dine at Fisher’s the night before its Memorial Day Weekend opening in 2014. Briand went on to work with acclaimed New Orleans chef Donald Link at Herbsaint, Cochon and Butcher. Chef Briand and the Fisher’s team prioritize the integrity and quality of the ingredients in the dishes they prepare, depending on the local farmers and fishermen to provide them with the freshest produce and seafood each season. Their goal is to not only serve delicious food, but to elevate the dining experience by sharing the story behind it. In an effort to offer both locals and tourists a unique dinin

See below. I'll add links when I upload. 341 word count.     In the latest episode of “Hot off the Press,” Chef Pete Blohme broadcasts from Fisher’s at Orange Beach Marina located in one of Alabama’s most beautiful coastal towns. Pete sat down with owner and operator Johnny Fisher, whose restaurant experience includes stints at the iconic New Orleans’ House of Blues, The Cheesecake Factory, and Lulu’s at Homeport Marina in Gulf Shores, Ala. Johnny also helped to develop The Gulf at Perdido Pass in Orange Beach in 2012.    Named one of the South’s Best Restaurants of 2015 by Southern Living Magazine, Fisher’s opened in May of 2013 and houses two restaurants under one roof. Fisher’s Upstairs offers an upscale, yet comfortable dining experience, while Fisher’s Dockside is perfect for families looking for a more fun and casual atmosphere coming straight off the beach or the boat. Both offer a seasonally inspired menu with original recipes using local ingredients—a fresh and delicious alternative to the traditiona

On this episode of “Hot off the Press,” Chef Pete broadcasts from Sunset Pointe at Fly Creek Marina where he sat down with two of the legends of the “Panini Pete’s” enterprise, director of operations and business partner, Nick Dimario, and longtime employee John Stewart. Anyone who frequents downtown Fairhope on a regular basis knows or recognizes John Stewart. Known as the “king” of Fairhope’s French Quarter and the “sheriff” of Panini Pete’s, John has been around since its opening in 2006 when he first started bussing tables, making deliveries, and helping to keep the Panini Pete’s crew in line. Pete and John reminisced about some of their favorite moments over the years, including John’s private prom dinner at Panini Pete’s and the year he was chosen to carry the torch in the Special Olympics Games. Business partner and director of operations, Nick Dimario, and Pete go all the way back to 1988 when they met at Capstone Grill in Tuscaloosa, Alabama, and later worked together at Baumhower’s Wings Restaurant

On this episode of “Hot off the Press,” Chef Pete brings you lively real time coverage from the 8th Annual Hangout Oyster Cook-Off in Gulf Shores, Ala. This year’s oyster cook-off—which brought out over 5,000 attendees— featured more than 70 chefs from around the world, including Food Network star and celebrity chef Anne Burrell who headlined the event. Pete sat down with Anne to talk about the journey from her days as Mario Batali’s sous chef on Food Network’s “Iron Chef,” to now hosting her own cooking shows and landing on the New York Times bestseller list with her debut cookbook “Cook Like a Rock Star.” Follow Anne on Facebook and Twitter @chefanneburrell. Pete caught up with restauranteur and TV food personality Marc Murphy to get the behind the scenes scoop on Food Network’s top-rated “Chopped,” where Marc has a recurring role as judge for the hit show. Marc is the owner of multiple Manhattan restaurants, as well as Grey Salt set to open in Tampa this year. Marc’s involvement in the food industry reache

This is Hot Off the Press; you're joining Chef Pete Blohme and a few esteemed guests at the annual Jack Daniels Invitational BBQ competition.