Gulf-to-Table: Shelby Farrell’s Seafood Revolution

The Art of Mixology with Tural

What does it take to craft a cocktail that tells a story? In this episode of Indulge, Tural Hasanov, the Beverage Director at the Tampa EDITION Hotel, shares his inspiring journey to becoming a mixology expert shaping Tampa’s cocktail scene.The conversation explores the artistry behind cocktail creation, the cultural influences that shape beverage preferences, and the unique experiences offered at the Punch Room. Tural breaks down why quality ingredients matter, the fascinating history and evolution of punch, and the creative twists that keep classics like the martini and espresso martini alive. He also highlights the power of branding in the alcohol industry and how community collaboration can transform local cocktail culture.Listeners will hear how global traditions influence drink-making, what truly defines a “classic” cocktail, and why innovation and storytelling are just as important as technique. The discussion also asks big questions: How does culture shape what we drink? What makes a cocktail timeless versus trendy? Why is punch considered one of the oldest and most misunderstood cocktails? And how does branding elevate not just spirits, but entire drinking experiences?===========================Connect with our Guests! ===========================https://www.instagram.com/tural.v.hasanov/https://www.instagram.com/editiontampa/===========================Connect with us! ===========================IG: https://www.instagram.com/indulge.worldwideIG: https://www.instagram.com/melsantellIG: https://www.instagram.com/nxtgenmarlonIG: https://www.instagram.com/nxtgen_network/===========================Chapters===========================00:00 Introduction to Tural and His Journey02:46 Crafting the Perfect Martini Experience06:05 Cultural Influences on Beverage Preferences08:57 The Art of Mixology and Cocktail Creation12:01 Punch Room: A Unique Cocktail Experience15:01 Exploring the Espresso Martini17:53 The Role of Culture in Cocktail Choices20:56 Community and Collaboration in the Beverage Industry23:59 The Evolution of Punch and Its History27:06 The Importance of Quality Ingredients30:00 Branding and Marketing in the Alcohol Industry33:00 Creating Signature Cocktails35:43 The Experience of Cocktail Bars39:00 The Future of Cocktail Culture41:46 Final Thoughts and Recommendations

NYC Grit, Tampa Heat: Meet Chef Jon Atanacio

In this flavorful episode of the Indulge Podcast, hosts Marlon and Melissa sit down with Chef Jon Atanacio, Executive Chef at the Epicurean Hotel and Élevage Soho Kitchen & Bar, to uncover the gritty, unglamorous path that led him from a doggy daycare job to the top of Tampa’s culinary scene. Chef Jon shares hilarious and raw stories from his early kitchen days in New York—yes, including being slapped by a French chef—and offers insight on creating authentic dishes, sourcing rare fish like triple tail, and why he hires for attitude over skill. The episode also explores how he builds kitchen culture, why gnocchi and sauce work fuel his creativity, and how mole went from hated to hero on his menu.Whether you’re a foodie, chef, or just love hearing about the passion behind great meals, you’ll enjoy this ride. What’s your favorite dish to cook or eat? Do you think passion or personality is more important in a kitchen? Let us know in the comments! #IndulgePodcast #EpicureanHotel #ChefLife #tampaeats ===========================Connect with our Guests! ===========================https://www.instagram.com/chefjonatanacio/https://www.linkedin.com/in/jonathan-atanacio-17958196/===========================Connect with us! ===========================IG: https://www.instagram.com/indulge.worldwideIG: https://www.instagram.com/melsantellIG: https://www.instagram.com/nxtgenmarlonIG: https://www.instagram.com/nxtgen_network/===========================Chapters===========================00:00 Introduction to Chef John Antonassio02:57 The Journey to Becoming a Chef05:53 Learning from Culinary Legends08:59 Challenges in the Culinary Industry11:50 Building a Positive Kitchen Culture15:01 The Art of Cooking and Favorite Dishes18:00 Menu Development and Seasonal Ingredients20:53 The Importance of Local Sourcing23:54 Upcoming Events and Culinary Experiences26:37 Final Thoughts and Last Meal Preferences

William Dean & the Chocolate Behind the Hunger Games

What does it take to become one of the top chocolatiers in the world? How does creativity influence the art and science of chocolate making? In this episode of the Indulge Podcast, Marlon Gordon and Melissa Santell sit down with Bill Brown, Chief Chocolate Officer at William Dean Chocolates, to explore his unexpected journey into the world of fine confections. The conversation covers everything from flavor pairing and unique ingredient choices to the influence of Bill’s athletic background on his work ethic and artistry. They dive into what it means to build a successful chocolate brand, the importance of quality ingredients, and how Bill’s chocolates earned a spot in the Hunger Games film series. How do chocolatiers manage customer expectations during peak seasons like Valentine’s Day? What makes a dessert “light” yet memorable? The episode also touches on the challenges of seasonal offerings, accommodating dietary restrictions, and hosting high tea events with elegance and innovation. Listeners will get an inside look at the science behind chocolate, ideal storage practices, and the passionate community that drives the culinary arts forward. If you’ve ever wondered what goes into crafting world-class confections or how tradition and innovation coexist in pastry and dessert creation, this episode is a must-listen.===========================Connect with our Guests! ===========================https://www.instagram.com/wdchocolates/https://www.facebook.com/WilliamDeanChocolateshttps://www.linkedin.com/in/william-brown-3195104/===========================Connect with us! ===========================IG: https://www.instagram.com/indulge.worldwideIG: https://www.instagram.com/melsantellIG: https://www.instagram.com/nxtgenmarlonIG: https://www.instagram.com/nxtgen_network/===========================Chapters===========================00:00 Introduction to Chocolate and the Chief Chocolate Officer05:59 Creative Process and Flavor Pairing12:03 Recognition as a Top Chocolatier17:58 Building a Chocolate Brand and Success Stories21:29 Navigating Challenges in Business Operations28:36 Custom Chocolates and Corporate Orders31:18 The Importance of Presentation39:13 Valentine's Day Insights and Customer Behavior41:59 The Appeal of Light Desserts42:54 Creating Seasonal Offerings43:45 Special Events and High Tea44:50 Balancing Tradition and Innovation in Pastries46:44 Navigating Dietary Restrictions48:42 The Challenges of Gluten-Free Baking49:55 Exploring Unique Flavor Combinations51:55 The Science Behind Chocolate Making55:15 Creative Uses of Unconventional Ingredients01:00:49 The Science of Sweetness and Cooling Sensations01:01:56 Optimal Chocolate Storage and Flavor Development01:02:49 The Role of Fresh Ingredients in Chocolate01:03:51 Exploring Unique Flavor Combinations01:04:48 The Origins of Cacao and Floral Qualities01:06:06 Passion for Chocolate Creation01:08:24 Innovative Chocolate Techniques and Inspirations01:10:55 Community Engagement Through Chocolate01:12:20 Gelato vs. Ice Cream: A Flavor Debate01:13:43 The Journey of a Chocolatier01:15:25 Creating Unique Confections with a Twist01:17:40 Inspiration and Collaboration in Chocolate Making

Gulf-to-Table: Shelby Farrell’s Seafood Revolution

In this episode of the Indulge Podcast, Chef Shelby Farrell shares her lifelong journey in the culinary world, from her roots in Gulf Coastal Mississippi to her current role at Oystercatchers in Tampa. She discusses her experiences working with Hyatt Hotels, her partnership with celebrity chef Richard Blaze, and her passion for molecular gastronomy. Shelby emphasizes the importance of approachable yet unique food, the revitalization of Oyster Catchers' menu, and her nostalgic dishes that reflect her childhood. Additionally, she shares insights from her television appearances and the significance of farm-to-table experiences in her cooking. In this engaging conversation, the speakers explore the revival of beachside dining experiences, the diversity of local seafood, and the challenges of sourcing fresh ingredients. They discuss unique fish like swordfish and triple tail, innovations in hydroponics, and personal connections to food and gardening. The conversation culminates in nostalgic reflections on favorite dishes and culinary memories, highlighting the importance of local sourcing and sustainable practices in the culinary world. Connect with our Guests! @chefshelbyfarrell@oystercatcherstampabayWebsite: https://www.oystercatchersrestaurant.com/ Connect with us! IG: https://www.instagram.com/indulge.worldwideIG: https://www.instagram.com/melsantell IG: https://www.instagram.com/nxtgenmarlonIG: https://www.instagram.com/nxtgen_network/ Chapters 00:00 Introduction to Chef Shelby Farrell 03:03 Chef's Culinary Journey and Background 06:05 Transitioning to Tampa and Oyster Catchers08:55 Molecular Gastronomy and Creative Cooking 12:06 Revitalizing Oyster Catchers' Menu 14:59 Nostalgic Dishes and Personal Touches 18:04 Television Appearances and Culinary Shows 21:01 Farm-to-Table Experiences and Local Ingredients 24:12 Fun Cooking Experiences and Community Engagement 30:20 Reviving the Beachside Experience 31:25 Exploring Local Seafood Diversity 34:07 Unique Fish: Swordfish and Triple Tail 38:26 Sourcing Fresh Ingredients: A Chef's Challenge 42:00 Innovations in Hydroponics and Local Farms 46:41 Personal Connections to Food and Gardening 54:52 Culinary Nostalgia: Favorite Dishes and Memories

Breaking the Mold as a Female Executive Chef

In this engaging conversation, Olivia Giesler, the executive chef of The Pearl Tampa, shares her culinary journey, discussing her early inspirations, the importance of community and family in cooking, and the challenges faced in the culinary industry. The discussion also touches on the significance of maintaining a positive work environment, the role of fitness in her life, and her experiences with unique ingredients in cooking competitions. In this engaging conversation, the speakers explore a variety of topics ranging from humorous anecdotes about kangaroos to the serious business of rebranding school meals through culinary competitions. They discuss the importance of family influences in cooking, the dynamics of restaurant culture, and the balance between hiring for talent and cultural fit. The conversation culminates in a delightful discussion about the unique desserts offered at The Pearl restaurant, highlighting the creativity and care that goes into their culinary offerings. In this engaging conversation, the speakers explore a variety of culinary topics, from the delightful world of desserts to the evolving food scene in Tampa. They discuss the importance of mentorship in the culinary industry, the increasing presence of women chefs, and personal aspirations for growth and travel. The conversation also highlights innovations in brunch menus and concludes with a whimsical take on the idea of a final indulgence in food.===========================Connect with our Guests! ===========================IG: @thepearlwaterstreetFB:@pearlwaterstreetWebsite: https://thepearlrestaurant.com/locations-menus/tampa/===========================Connect with us! ===========================IG: https://www.instagram.com/indulge.worldwideIG: https://www.instagram.com/melsantellIG: https://www.instagram.com/nxtgenmarlonIG: https://www.instagram.com/nxtgen_network/===========================Chapters===========================00:00 The Culinary Competition Concept02:49 Olivia Giesler's Culinary Journey06:00 The Impact of Family and Community on Cooking08:49 Navigating Career Challenges in the Culinary World12:01 The Role of Fitness and Competition in Culinary Life14:56 Exploring Unique Ingredients and Culinary Experiences18:28 The Role of Environment in Culinary Experiences20:18 Family, Cooking, and Culinary Influences22:05 Building a Positive Restaurant Culture24:35 Hiring for Culture vs. Talent25:30 The Personality of The Pearl Restaurant28:40 Desserts and Pies: A Sweet Conclusion30:51 Dessert Delights: A Culinary Journey32:06 From Ohio to Florida: A Chef's Path34:01 The Evolving Tampa Food Scene35:50 Mentorship in the Culinary World37:45 Women in Culinary: Breaking Barriers38:43 Future Aspirations: Growth and Travel41:47 Innovations in Brunch: A New Menu43:07 Final Indulgence: A Culinary Dream