Lick the Plate

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  • Executive Chef Torrey Hall from the fabulous Pacific Coast Grill on the beach in Cardiff

    pcg-kpri-headerFor Torrey, cooking has always been a passion, and he started at the tender age of 14, and found it came very easily to him.  He is self-taught, starting out at a little mom-and-pop café.  By the time he was a senior in high school, Torrey was the head chef at the Chart House in Hawaii.  While growing up in Hawaii, Torrey was exposed to tons of wonderful fresh fish and producing creative menu items with the freshest the islands had to offer.

    Torrey went on to hone and perfect his craft attending culinary school at the CCA in San Francisco.  Through his combination of experience and passion, Torrey went on to work at some of the best restaurants in the country including Vivace, David Paul’s Island Grill, Roppongi & Mama’s Fish House.

  • Dennis Borlek from Fathom Bistro Bait & Tackle on Shelter Island Pier


    First off, you must experience Fathom. It is truly a one-of-a-kind drinking and dining experience located right on the Shelter Island Pier. Second, owner Dennis Borlek is doing exactly what he loves, in an epic location that totally suites him, cooking food that makes him happy, with a soundtrack that defines the word eclectic. It’s a great week of interviews. Check them out at

  • Betty Hunt, owner of the fabulous Betty’s Pie Whole Saloon in Encinitas

    Betty Hunt of Betty's Pie Whole Saloon
    Simply put, LTP loves pies, who doesn’t right?  So when I got wind of Betty’s Pie Whole in Encinitas I was quite elated. Betty’s is owned by Betty Hunt, a sassy redhead who has taken pies, both savory and sweet to a higher level with her new venture. Read more about her venture here or check out her website.

  • Ringling Bros. Barnum & Bailey Circus Chef Matt Loory


    Ringling Bros. and Barnum & Bailey Circus travels around the country in the longest privately owned passenger train in North America and it’s equipped with its own restaurant or “pie car.” The chef on the pie car is 23 year-old Matt Loory who cooks for 100 performers from 25 countries. With the circus coming to San Diego August 7-10, this was a chef I needed to know. I hope you enjoy this conversation as much as I did. Get tickets at

  • Chef/Owner Barbara McQuiston from The Curious Fork

    Barbara McQuiston

    Founder & Executive Chef | The Curious Fork

    McQuiston’s passionate dedication to food has led to a finely tuned philosophy: good food, fresh food, and healthy food must all be one and the same. From visits to markets throughout the world to exotic adventures on a smaller scale within her own home kitchen, culinary curiosity has always been the guide for McQuiston’s cooking endeavors. Barbara’s path to The Curious Fork was perhaps unorthodox—she began her professional career in the field of aerospace technology ending up as an Office Director at the Defense Advanced Research Projects Agency (DARPA). The global influences she picked up through that first career, coupled with an ever-present personal passion for bringing loved ones around a table to enjoy the healthy, creative dishes she cooked, eventually led her to change her course. A graduate of San Diego Culinary Institute, McQuiston has since honed her craft through training in several area restaurants, catering and continuing to find inspiration through searching local San Diego Farmers Markets for surprise ingredients. McQuiston founded The Curious Fork in 2012 with the goal of creating a warm, welcoming environment for busy local residents to ignite and explore their own culinary curiosity in educational ways. McQuiston’s cuisine and programs cater to home cooks contending with dietary restrictions, allergies, aging relatives, and the constant search for healthy solutions, all while maintaining and emphasizing creativity and delicious taste. Barbara invites visitors to “share the curiosity, share the good times, and feed your passion. Follow the fork.”

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