Soul to Table

Chef Life: Addiction Vs Sobriety

Jeremiah Bryant raised in kitchens as a young adult, cutting his teeth on the early flavor boom of southern California. We learn the path of chaos in the restaurant world, how to find balance working long hours, partying, & living the chef life.

Diving in to future food

Research, development & design of what will be delicious

From Desert to Oasis

In this first episode of the Soul to Table Podcast, Chef Ryan Lacy interviews Thom Curry of Temecula Olive Oil Company, who discusses the establishment of his olive oil business over 22 years. Thom and his wife, initially in the wine industry, saw an opportunity in olive oil, planting 32 olive varieties on their 26-acre property. They produce 30,000 gallons of olive oil annually, using innovative methods like a mobile mill. Thom highlights the health benefits of olive oil, the resilience of olive trees to climate changes, and their sustainable practices, including upcycling and community engagement. They also host events with chefs and are involved in educational programs with local high schools.

Soul to Table - Teaser

Soul to Table - Teaser