Imagine stepping into a world where the charm of classic American diners still thrives, and each visit feels like a page out of a nostalgic novel. That's the world where Joe "The Diner" Ross has been living in, having visited over 500 diners across the country.
Hear how the festival has evolved from modest beginnings into a multi-tiered festival featuring food, art, carnival rides, and more, playing a crucial role in the revitalization of Main Street in Downtown Pittston.
Ever wondered what whale meat tastes like? Join host Brian DiMattia in the Loop Internet Studio as he embarks on a unique tasting adventure with special guests @luciaandglynn from "Life with Lucia and Glynn."
Today in the Loop Internet Studio, Brian sits down with Jade Allen Fleegle, the Executive Chef at The Down Pour in Wilkes-Barre, to delve into his remarkable culinary journey. From his humble beginnings as a dishwasher to becoming an Executive Chef, and leading the kitchen in prestigious chef competitions, Jade's story is one of passion, perseverance, and profound dedication.
In the Loop Internet studio, Brian DiMattia is joined by Teresa Colarusso Rybnick. Ever wondered what it's like to grow up in the heart of a bustling family restaurant? Teresa takes listeners on a journey from her childhood to navigating the family business in the modern era.
In the Loop Internet studio, Brian DiMattia is joined by Chloe Fanelli to discuss fitness, family legacy, and culinary traditions. In this episode, they dive into the multifaceted journey of Chloe as she navigates the revival of her family's cherished restaurant, Caffe Girasole, while balancing a passion for fitness and nutrition.
In the Loop Internet studio, host Brian DiMattia is joined by John Yablonsky. What began as a simple Lenten tradition turned into Pagash Reviews, a dedicated Facebook page where John shares his culinary adventures with friends, family, and pizza lovers everywhere.
Amidst the traditional Old Forge eateries, Mattia serves up an innovative twist with smoothies and acai bowls that are as trendy as they are nutritious. But it's not just about the food — it's the people, experience, and stories that come with it.
