Group 4 Created with Sketch.

‎EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

Play All
97 Subscribers
Share Path Report
rss rss .
EATYALL takes chefs behind the scenes at family farms and artisan food operations, so we can all make more informed food choices. Hosted by Andy & Marianna Chapman. Continue Reading >>
EATYALL takes chefs behind the scenes at family farms and artisan food operations, so we can all make more informed food choices. Hosted by Andy & Marianna Chapman. << Show Less
Featured Audio
65 - Lew Childre from Double D Oysters Lew Childre’s expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a full-time reliability engineer, his love for oysters and hard work led him to dive for product in the evenings and on weekends.  Lew and his best friend Doug worked serving other growers first, and learning from their wins and misses. They became experts on Lower Alabama’s Oyster game. They soon decided to apply for their own permit to grow oysters in 2013 near Dauphin Island in Alabama’s gulf coast. Now the gulf coast’s first and largest shellfish aquaculture business, Double D Oysters has made a mighty reputation for itself around Mobile Bay by growing off-bottom oysters, supplying oyster seed (small oysters under the size of 25 mm long), and continuing to help other operations get proper gear. Their commercial oyster nursery sells to the gulf coast states, up the eastern seaboard, the Caribbean and even parts of Asia, and as the restaurant business picks up post-covid, Lew finds himself on the water daily. What Makes a Successful Oyster Business The aquatic environment of the south point of Sandy Bay in Alabama boasts near-ideal nutrients, thanks to the flow of the nearby Escatawpa river delta, and its perfect mingling with the briny and highly oxygenated waters of the gulf. Lew’s company uses OysterGro grading and tracking gear in order to predict the ideal times to harvest the oysters. His ability to design and repair equipment has served as a huge advantage during this first decade of the business, and you can hear a There’s-a-Way-to-Fix-Everything conviction in his voice. We learned that he’s applied this sense of grit to more than his equipment; he’s found, and built, plenty of creative solutions on the business side too. Ecology and Sustainability Did you know the oyster population helps filter and clean the waters of the gulf? And, healthier water means copious fish, as a handful of savvy fishermen in the area have learned. Then there are the extra snow and blue crabs, baby shrimp, and other crops that oyster farming welcomes to the waters. In the middle of a historic shift in the demographic of the area, with pricey homes being built all over the gulf coast, it’s reassuring to hear from a farmer who knows the area’s history and strives to farm with the long-term implications in mind.    Supply and Demand In today’s episode, Andy asks Lew the question, “What prepared you to be a farmer?” We hear Lew’s wisdom stream out as he addresses all he’s learned over the years about protecting the growth process, material handling and supply, and the current market. Oysters are a tad more sparse right now, need is high, and yet he has to refrain from over-selling so his customers won’t be lacking later.   Nearby restaurant chefs who care about serving authentic local taste source from Lew’s company religiously. Many of the residents are loyal to the brand as well, and ask for Double D Oysters by name. They get to enjoy some of the finest tasting oysters in the world, caught straight from the waters that make up their beautiful view.   Today’s Guests  Lew Childre Equipment designer and mechanic at Double D Oyster, Lew grew up with a family full of diverse farmers and a knack for fixing things. His current venture supplies local oysters - known for their perfectly brined taste - to restaurants and foodies all over Alabama’s sliver of the gulf coast. Connect With Our Guests   Lew Childre Double D Oyster Facebook - https://www.facebook.com/doubledoysters   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Eat Ya’ll   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.
Newest Audio
65 - Lew Childre from Double D Oysters Lew Childre’s expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a full-time reliability engineer, his love for oysters and hard work led him to dive for product in the evenings and on weekends.  Lew and his best friend Doug worked serving other growers first, and learning from their wins and misses. They became experts on Lower Alabama’s Oyster game. They soon decided to apply for their own permit to grow oysters in 2013 near Dauphin Island in Alabama’s gulf coast. Now the gulf coast’s first and largest shellfish aquaculture business, Double D Oysters has made a mighty reputation for itself around Mobile Bay by growing off-bottom oysters, supplying oyster seed (small oysters under the size of 25 mm long), and continuing to help other operations get proper gear. Their commercial oyster nursery sells to the gulf coast states, up the eastern seaboard, the Caribbean and even parts of Asia, and as the restaurant business picks up post-covid, Lew finds himself on the water daily. What Makes a Successful Oyster Business The aquatic environment of the south point of Sandy Bay in Alabama boasts near-ideal nutrients, thanks to the flow of the nearby Escatawpa river delta, and its perfect mingling with the briny and highly oxygenated waters of the gulf. Lew’s company uses OysterGro grading and tracking gear in order to predict the ideal times to harvest the oysters. His ability to design and repair equipment has served as a huge advantage during this first decade of the business, and you can hear a There’s-a-Way-to-Fix-Everything conviction in his voice. We learned that he’s applied this sense of grit to more than his equipment; he’s found, and built, plenty of creative solutions on the business side too. Ecology and Sustainability Did you know the oyster population helps filter and clean the waters of the gulf? And, healthier water means copious fish, as a handful of savvy fishermen in the area have learned. Then there are the extra snow and blue crabs, baby shrimp, and other crops that oyster farming welcomes to the waters. In the middle of a historic shift in the demographic of the area, with pricey homes being built all over the gulf coast, it’s reassuring to hear from a farmer who knows the area’s history and strives to farm with the long-term implications in mind.    Supply and Demand In today’s episode, Andy asks Lew the question, “What prepared you to be a farmer?” We hear Lew’s wisdom stream out as he addresses all he’s learned over the years about protecting the growth process, material handling and supply, and the current market. Oysters are a tad more sparse right now, need is high, and yet he has to refrain from over-selling so his customers won’t be lacking later.   Nearby restaurant chefs who care about serving authentic local taste source from Lew’s company religiously. Many of the residents are loyal to the brand as well, and ask for Double D Oysters by name. They get to enjoy some of the finest tasting oysters in the world, caught straight from the waters that make up their beautiful view.   Today’s Guests  Lew Childre Equipment designer and mechanic at Double D Oyster, Lew grew up with a family full of diverse farmers and a knack for fixing things. His current venture supplies local oysters - known for their perfectly brined taste - to restaurants and foodies all over Alabama’s sliver of the gulf coast. Connect With Our Guests   Lew Childre Double D Oyster Facebook - https://www.facebook.com/doubledoysters   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Eat Ya’ll   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.
64 - Bales Farms - A 6th Generation Family Farm Bales Farm has been in the family for six generations and counting. Owned and operated by accomplished bass player and songwriter Barry Bales, his amazing wife Aliceson, and their son Marshall,  the tight-knit family farm sells grass-fed, grass-finished beef, pastured pork, pastured poultry and plenteous free-range eggs. They have been selling direct-to-consumer for a decade through farmer’s markets and shipping, but especially post-covid. This episode touches on simple, sustainable home cooking, pivoting sales strategies during covid shut-downs, and even contains a bit of impromptu lyric rhyming. We know you’ll feel instantly welcomed onto their East Tennessee porch just like we did.  Hearing about a small farm in the smoky mountains that knows their customers by name is healing to our souls, and we love the Bales’ goal of excellence as a small farm providing healthy, local meat to their neighbors. Processing Challenges Bales Farm found themselves facing some sudden hurdles in 2020, and their agile shift in focus to more direct sales, along with their incredible work ethic, got them through. Now in 2022, Andy and Barry discuss the unmet demand for meat processors and how it’s affecting many small farmers. (You know it’s bad when appointments with processors are getting re-sold on Craigslist). Despite the setbacks, which included a canceled music tour, Barry and Aliceson are grateful for a spacious place to thrive as a family even during the pandemic. They transitioned the business from selling about 75% of their product to chefs, restaurants and grocery stores, to now almost exclusively retail, which has taught them new methods and strategies. Timeless and Savory Recipes  Aliceson’s blogs and recipes caught on like wildfire with friends and fans alike, and eventually led to a really well-made recipe book. Just like them, the recipes are all savvy, wholesome, down to earth and excellent. Aliceson found a way to explain southern-style classics in a way that even new food creators can access, combining common ingredients with generational wisdom. Family Dynamics Tackling things like pushing cattle as a family and running a farm as a married couple is not for the faint of heart. Barry and Aliceson share honestly about how they grew into the well-oiled machine that they obviously are now, and how it wasn’t without some stressful moments.  Today’s Guests  Barry and Aliceson Bales - www.balesfarmstn.com The Owners of Bales Farms are stewarding land that has been in the family since 1882; their son Marshall is the 6th generation to live and farm there. They employ regenerative agriculture and boast healthy animals on healthy soil. Connect With Our Guests Barry Bales www.balesfarmstn.com Instagram - https://www.instagram.com/balesfarms Facebook - https://www.facebook.com/BalesFarmsTN   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosted by Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Easy Podcast Solutions   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. The first firm of its kind, EATYALL uniquely builds chef communities on behalf of producer clients, leading to sustainable access to exclusive buying power and influence. Learn more at EATYALL.com.</p
63 - South of the Border: Talking Latin American Cuisine With Chef Dunia Borga in Mexico When’s the last time you went outside of your comfort (food) zone and tried a new flavor? Meals made with care bring powerful memories not just for first-time tasters, but also for the chefs who prepare them. For chef Dunia Borga, her journey from home baker to chef of La Duni restaurant and bakery in Dallas, Texas, has been shaped by her family, along with the countries and U.S. states she has called home.   In today’s episode, Andy sits with Dunia in Playa Del Carmen, Mexico, for a seaside chat about her childhood in Colombia amidst exotic fruits and her grandmother’s one-of-a-kind European recipes, and her unique path to becoming a chef via Los Angeles, New York, and Dallas. Listen in for Dunia’s story of how her dishes are infused with the people, places, and passion within her.   Latin American Flavor, By Way Of Europe   A Taste Of Slovenia in Colombia. Hear Dunia recount her childhood in Colombia, spending time in the kitchen with her grandmother, who had grown up in Slovenia and was trained by a famous nun to make delicious, heavenly recipes from scratch.    The Road More Traveled. From the fresh papaya in Colombia, to Los Angeles’ restaurants, to the highs and lows of living in Manhattan, to culinary school in Dallas, and touring pastry cafes in Europe, learn how each chapter of Dunia’s life enriched her recipes and shaped her mantra as a chef: “A little bit of me, for you.”   Savoring Food in Places New and Old. In her early days, Dunia didn’t fully appreciate the unique foods of Colombia until she had moved away. She now prefers to “eat her way through every city” she visits, in an effort to experience local flavors to the full - a lesson that’s worth the few extra pounds!    As chef of one of Dallas’ best restaurants, Dunia has kept family and memories close as she puts a bit of herself in every recipe she makes. And even during other careers and studies, her grandma’s recipes and her husband’s encouragement led her back to cooking as her first love. Catch Andy and Dunia’s full conversation in today’s episode, and keep it at Eatyall to meet more fascinating figures of the food industry. Today’s Guests    Dunia Borga - www.laduni.com   As the Co-owner and Executive Pastry Chef of La Duni in Dallas, Texas, Dunia Borga’s family-inspired baking background, management experience, and culinary education at Dallas College El Centro has forged La Duni’s Latin American cuisine and pastries with a European flair. From Colombia to Dallas, Dunia’s award-winning pastries are made with as much love as her grandmother’s inimitable apple strudel.    Connect With Our Guests   Dunia Borga La Duni Latin American Restaurant and Bakery Instagram - https://www.instagram.com/ladunilove       https://www.instagram.com/ladunibakingstudio        https://www.instagram.com/duniaborga Facebook - https://www.facebook.com/LaDuniLove Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. The first firm of its kind, EATYALL uniquely builds chef communities on behalf of producer clients, leading to sustainable access to exclusive buying power and influence. Learn more at EATYALL.com.
62 - EATYALL ENCORE: Kenny Mattingly from Kenny's Farmhouse Cheese in Austin, KY Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.
61 - EATYALL Encore: India Trade Mission Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.
60 - EATYALL Encore: Simmons Catfish and Chef Cole Ellis Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.
59 - EATYALL Encore: Two Brooks Rice Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.
58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak? Today’s episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama’s best: chefs Jim Smith and Scott Simpson. After winning the Alabama Seafood Cook-off, both represented the state in The Great American Seafood Cook-Off, with Scott competing in 2021 and Jim winning it all in 2011. Hear their musings about seafood and Chef Camp, and read on for a recipe you’ll want to try for the holidays - or any day! Seafood Rewards Beyond The Awards The Road To Seafood Cook-Off Glory. Both chefs fell in love with seafood early on, and their stories inform not just their life’s work, but also the award-winning dishes they have served. Take a peek into their career paths before and after their cook-off competitions - from serving state governors to finding joy in training a new batch of passionate chefs. The People And Pride Behind Alabama Seafood. Jim and Scott share their takeaways from EATYALL Chef Camp, sharing their utmost respect for the Alabaman men and women who have harvested seafood for generations, and explaining why it matters where your ingredients come from. A Dish Served By Many Hands. As Chef Camp wraps, Jim and Scott tell Andy about the value of meeting other seafood professionals - seeing the excitement on their faces when preparing a dish from the seafood they provided. As Scott says, you’re thinking of the person behind the product; learn why that is the right mindset for restaurants and their patrons.  The future is very bright for Alabama’s seafood industry from what Jim and Scott saw and tasted at EATYALL Chef Camp. Although this episode wraps up the seafood series, here’s a parting gift for you: Jim’s recipe for oyster dressing provided below! Bring a little homegrown Alabama flavor to your holidays, and check back with EATYALL for the next great sustainable food story. Chef Jim Smith’s Oyster Dressing Recipe   Cornbread 4 eggs 2 cups buttermilk 1 cup whole milk ¼ cup melted butter, at room temperature 3½ cups fresh cornmeal, sifted ½ cup all-purpose flour, sifted 4 teaspoons baking powder 2 teaspoons salt   Preheat oven to 450 degrees and place two 9-inch cast iron skillets in the oven. Preheating the skillets helps the bread cook evenly, develops a crust, and makes removal of the bread easier.  In a mixing bowl, lightly beat the eggs with a whisk and then add the buttermilk, milk and butter. Set the wet ingredients aside.  In a large mixing bowl, whisk the cornmeal, flour, baking powder and salt until evenly mixed. Using a rubber spatula, slowly pour and mix the wet ingredients into the dry and combine.  Carefully remove the preheated cast iron skillets from the oven and coat heavily with pan spray.  Equally divide the batter between the two pans and quickly return to the oven. Bake for 25 to 30 minutes or until done and let cool.   Dressing Vegetable oil ½ pound (2 cups) Conecuh sausage, diced fine Cajun mirepoix, diced fine (1 medium onion, 1 medium green bell pepper and 2 ribs of celery) 8 cups crumbled cornbread (The cornbread recipe above yields 12 cups.) 2 tablespoons melted fat, melted (bacon, duck, butter or shortening) 2 eggs, lightly beaten 2¼ cups chicken stock 2 tablespoons picked fresh thyme, stems removed 2 tablespoons chopped flat leaf parsley 24 shelled oysters, liquor reserved ¼ cup reserved oyster liquor Salt and black pepper to taste   Preheat oven to 375 degrees. Lightly coat a medium sauté pan with vegetable oil and render the sausage under high heat until it has browned.  Reduce the heat to medium, add the Cajun mirepoix to the pan and sauté until the vegetables are translucent. Be careful not to brown the mirepoix. Remove the mixture from the pan and let it cool. In a large mixing bowl, place the cornbread crumbs, the cooled sausage mixture and the fat. Mix the ingredients and then add the eggs, stock, thyme and parsley while gently mixing. Finally, add the oysters and the oyster liquor and mix, making sure to leave the oysters intact. Season with salt and pepper to taste. Coat a 12-inch cast iron skillet with nonstick spray, and evenly pour the oyster dressing batter into the skillet. Bake for 45 minutes. Today’s Guests  Chef Jim Smith - www.thehummingbirdway.com Currently the Founder and Executive Chef of The Hummingbird Way oyster
57 - Chefs Jim Thomson and Patrick Horn Talk About Seafood Memories and Being Chefs During a Pandemic | Live from EATYALL Chef Camp with Andy Chapman Being a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL’s Chef Camp to name the family and foods that guided their careers, and discuss how the pandemic has affected their corner of the food industry. In episode 3 of a 4-part seafood series at EATYALL Chef Camp, Andy invites Jim and Patrick to spill their shared cooking history, list the goods and ingredients they miss during Covid supply shortages, and try a different kind of grilling: answering lightning round questions! Listen in on this chef chat - it’s more fun than you can shuck an oyster at. Being A Seafood Chef In The Time Of Covid Early Days In The Kitchen. From Patrick mentoring Jim years ago at Satterfield’s Restaurant in Birmingham, Alabama, to reminiscing at 2021 Eatyall Chef Camp, both chefs have formed a lasting friendship over their shared passion for seafood, which began as kids when the “chicken” their parents gave them was actually shrimp and frog legs! Two Chefs Walk Into A Chef Camp... Patrick is currently at Automatic Seafood in Birmingham, Alabama, while Jim cooks for SMO Table in Orlando, Florida - and while they serve seafood every day, find out new things they’ve learned at Chef Camp, including oyster shucking exploits and the people and age-old skills behind them. Covid Challenges and Choice Questions. How does a restaurant make do without to-go boxes or key ingredients? Patrick and Jim give examples of improvising recipes and supplies during the pandemic, before Andy puts them to the test during the lightning round - where choosing between biscuits and cornbread may be harder than you think.  After childhoods spent licking spoons in the family kitchen and being tricked into eating frog legs, Patrick and Jim have turned early memories into a lifelong pursuit of preparing top-notch seafood and passing on their craft to up-and-coming chefs. Check out today’s episode on our guest chefs’ humble beginnings and future goals, and stick with EATYALL for the upcoming seafood series finale from Chef Camp! Today’s Guests  Chef Jim Thomson - https://smotable.com Jim Thomson trained in Culinary Arts at Virginia College in Birmingham, Alabama, before working at Satterfield’s Restaurant, where Chef Patrick Horn took him under his wing. Serving as a sous chef, catering chef, and food consultant during his career, Jim is currently a chef at SMO Table, which provides personal chefs to prepare, cook, and serve meals for client events.   Chef Patrick Horn - https://www.automaticseafood.com A graduate of Culinard Culinary School in Birmingham, Alabama, Patrick Horn held the positions of sous chef and executive chef at Satterfield’s Restaurant. While there, Patrick mentored Jim Thomson before accepting his current role at Automatic Seafood - an upscale casual dining experience in Birmingham.  Show Sponsors: Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood   Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism   Connect With Our Guests: Chef Jim Thomson Instagram - https://www.instagram.com/thomsonjim   SMO Table Instagram - https://www.instagram.com/SMOtable Facebook - https://www.facebook.com/smotable   Chef Patrick Horn Instagram - https://www.instagram.com/chef_ph Automatic Seafood Instagram - https://www.instagram.com/automaticseafood Facebook - https://www.facebook.com/AutomaticSeafood   Connect With EATYALL: https://eatyall.com Instagram - http
Load More Audio