The Inside Dish
First Monday of every month from 6:00 - 6:30pm
The Inside Dish is where you can explore the culinary, distillery, and winery arts in and around the Lehigh Valley including interviews with restaurateurs, chefs, farmers and festival organizers. Join Mike Drabenstott, host of your gastronomic tour of our region's amazing food and beverage scene.
Latest Episodes
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Mike speaks with Jess Cruz of Living Electric about moving to a plant-based diet, some of her cafe's offerings, choosing the right fruits and vegetables to eat, and more. -
From 'Tiny' to Quads: Weyerbacher Brewing's Return with Ed Lozano and Dani Brunner | The Inside DishMike Drabenstott welcomes Ed Lozano and Dani Brunner from Weyerbacher Brewing Co. in Easton to talk about the establishment's history, resurgence, beer and more.
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Heidi Stahl sits down with Chris Arranz from Flavor Nation, a food truck found at Funk Brewing and Triple Sun Spirits in Emmaus.
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Heidi Stahl welcomes Candice Weaver and Brittany Caprista from The Backyard Bar Co., a unique mobile bartending service based out of a converted horse trailer.
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Mike Drabenstott welcomes Susan and Anna Kate Dale from the Spinnerstown Hotel Restaurant and Tap Room in Quakertown to talk about some of their most popular dishes, the restaurant's history, and more.
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Mike Drabenstott talks all things strudel with Bonnie and Kelly Vlasics from Mattie's Strudel Haus in Bath, from the business's family roots to the wide variety of fillings.
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Heidi Stahl chats with Jay Cimerol from The Catty Corner Neighborhood Pub & Pie about how he and his son Tyler put their own unique twist on the well-known Catasauqua eatery.
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Heidi Stahl welcomes Chip Solt from Joey B's Bar & Restaurant in Palmerton to talk the restaurant - named in honor of his friend Joey Barbosa.
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Mike Drabenstott welcomes executive chef Anthony Onorata from Red Door Catering at Muhlenberg College joins Michael Drabenstott to talk about the many challenges and rewards of working in the catering industry.
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Mike Drabenstott chats with Felicia Rocchino and Kadel Woody from Indigo 52 about their unique and creative menu items, the importance of listing ingredients and allergens, and more.
