On this episode of “Hot Off the Press” Chef Pete gives listeners a recap of all the happenings of the year. With multiple Food Network episode features, new restaurant openings, and even a trip to Washington D.C. to represent the industry on Capitol Hill, 2017 has been one for the books. Be sure to stay tuned to “Hot Off the Press” to see what’s in store for 2018!
On a recent trip to "Panini Pete's" on the campus of West Virginia University, Pete caught up with former WVU quarterback star Pat White. A Daphne, Alabama native (Pete’s hometown), White played for WVU before being selected by the Miami Dolphins in the second round of the 2009 NFL draft. He became the first quarterback in NCAA history to win four bowl games in a row (five including the Senior Bowl) and broke numerous Big East Conference and NCAA records. White finished sixth in Heisman voting in 2007 and seventh in 2008. He was a three-time All-Big East first-team selection, and WVU was 42-9 in White's four seasons. In addition, White was drafted by the Anaheim Angels in the Major League Baseball draft but declined the offer to play college football instead. His career concluded with a final stop in the Canadian Football League playing for the Edmonton Eskimos before retiring in 2015 after a traumatic head injury. White now works as a financial representative for Northwestern Mutual in the Greater Pittsburgh area.
White and his brothers are also the founders of Blueprint Performance, a program that provides coaching, on the field training and academic prep to help high school students make the transition to college athletes.
White hosts a weekly podcast where he talks WVU sports and takes fan questions with WVU alum and radio host Matty Staudt. Check out "The Pat White Podcast" here and be sure to connect with White on Facebook, Twitter and Instagram.
On this episode of “Hot Off the Press” Chef Pete broadcasts live from the 10th Annual Oyster Cook Off and Craft Beer Weekend at the Hangout in Gulf Shores, Ala. Acclaimed celebrities and James Beard Award-winning chefs along with breweries from all over the country teamed up for one of the Gulf Coast’s fastest-growing food competitions. Participants served up a multitude of curated oyster varieties judged on presentation, flavor and creativity in a blind taste test. The weekend also featured concerts from Rodney Atkins and Anderson East.
OK Bicycle Shop was the Overall Winner and also took first place in the Cajun Category. Hugo’s Oyster Bar held the number one spot in the Rockefeller Category and Walker’s Drive In took the top prize in the Raw Category.
Pete caught up with Sean Beyo of Hog Island Oyster Company in Marshall, California to get the story behind one of the West Coasts’s premiere producers of certified sustainable shellfish. These marine biologists turned oyster farmers started this operation in 1983 with a five-acre shellfish lease that today includes locations in Marshall, Napa and San Francisco.
Pete also took the stage with one of the most influential pit-masters in the industry today, Chris Lily of Big Bob Gibson’s Bar-B-Q. Widely recognized as one of the oldest and most prestigious barbecue restaurants in the world, Big Bob Gibson Bar-B-Q was founded in Decatur, Ala. in 1925. Lilly is a five-time Memphis in May Grand Champion and seven-time winner of the Pork Category. Other competition accolades include Grand Champion of the American Royal Invitational, Reserve Grand Champion of the Jack, winner of the inaugural King of the Smoker and first place ribs at the Houston Livestock and Rodeo World Championships.