On this episode of “Hot Off the Press” Chef Pete dishes with the queen of sassy Southern fiction, Mary Kay Andrews. The beloved, bestselling author stopped by Sunset Pointe while on tour to promote her latest project, The Beach House Cookbook: Easy Breezy Recipes with a Southern Accent, which released last month.

A former journalist for the Atlanta Journal Constitution, The Savannah Morning News and The Marietta Journal, Andrews has penned 24 novels and sold an estimated 8 million copies worldwide. Her first novel, Every Crooked Nanny, was published in 1992 and Andrews went on to write ten critically acclaimed mysteries under her real name, Kathy Trocheck. However, Andrews is best known for her beloved Savannah beach reads inspired by her own Florida childhood and her love of Tybee Island, which include The Weekenders, Beach Town, Ladies' Night, Summer Rental, Deep Dish and Hissy Fit.

She and her family divide their time between Atlanta and Tybee, where they cook up new recipes in two restored beach homes, The Breeze Inn and Ebbtide, both named after fictional places in her novels. But, no worries. You don’t have to own a beach house to enjoy these family recipes. All you need is an appetite for delicious, casual dishes, cooked with the best fresh, local ingredients and presented with the breezy flair that make Mary Kay Andrews’ novels a summertime favorite at the beach.

From, potato salad, and pudding parfaits to her New Year’s Day Open House menu of roast oysters, home-cured gravy, grits 'n’ greens casserole, an early spring dinner of cherry balsamic-glazed pork medallions and bacon-kissed Brussels sprouts to Fourth of July buttermilk-brined fried chicken and lemon-cream cheese pound cake, The Beach House Cookbook will supply ideas for menus and recipes designed to put you in a permanently carefree, coastal state of mind all year long.

You can win an autographed copy of The Beach House Cookbook! Now through Monday, July 3rd tweet the podcast link and be sure to mention @hotppodcast to be entered in a drawing to win a signed copy.

Visit www.marykayandrews.com to see when she will be touring near your area. You can also connect with Mary Kay Andrews on Facebook, Twitter, Instagram and Pinterest.

On this episode of “Hot Off the Press” Chef Pete welcomes home bestselling author, actress and comedian Annabelle Gurwitch. A native of Mobile, Ala., Gurwitch is best known for her time as hostess of the TBS original series “Dinner and a Movie,” a role she says she reluctantly took but that quickly gained her a loyal comedic following.

Gurwitch has an impressive background in TV and as a writer. She’s written for countless magazines, and has appeared on a variety of talk shows, including Real Time with Bill Maher, The Anderson Cooper Show, Red Eye, and CNN's Show Biz Tonite. Her acting credits include Seinfeld, Boston Legal, Dexter, Daddy Day Care and Melvin Goes to Dinner. Gurwitch is also a prominent figure in the atheist and Jewish communities, active in the sustainability movement, and a comedic commentator on politics and culture.

Her latest book, “Wherever You Go, There They Are,” is a hysterically funny and slyly insightful new collection of essays about her own family of bootleggers, scam artists, and hucksters, as well as the misbegotten cults, spiritual communities, and show-biz klatches who have become surrogates along the way. As Gurwitch likes to put it, ““No matter how hard you try to escape your crazy family, you just end up in another crazy family.”

With her wry wit and hard-learned wisdom, Gurwitch explores the inescapable, yet rewarding, realities of life with her family—the one she was born with and the ones she found along the way, including show business, a Greenwich Village cult, a tribe of vegan Cosplaying plushies, the "Arbonne sisterhood," The P.T.A. of the Walter Reed Middle School, and most recently, the ladies who brunch at The Jewish Home for The Aged in Miami, Florida. She's learned that for better or for worse (you can guess which) it's worth celebrating the traditions, rituals, and recipes that come with a shared mythology and legacy, even if her own inheritance amounts to a small plot of land split between five relatives on an ill-fated sliver of sand known as Massacre Island (or as those of us on the Gulf Coast call it, Dauphin Island).

Hilariously written and filled with surreal, yet poignant, family moments, Gurwitch delivers a provocative treatise on the importance and insanity of family.

Connect with her on Facebook and Twitter.

On this episode of “Hot off the Press” Chef Pete broadcasts from the Deep Fried Studio at the Container Yard in downtown Mobile, Ala., where he and local legend and catering king Alec Naman talk about food, family, and his journey from opening a gourmet shop to becoming the Gulf Coast’s premier caterer.

With over 25 years of experience in the industry, Naman’s Catering offers full service catering and event management for corporate events, galas, fundraisers, and weddings in Mobile and Baldwin Counties as well as the Mississippi Gulf Coast. The award-winning caterer— voted “Best of the Bay” and “Best Caterer” by the Mobile Press Register nine years in a row—offers a variety of cuisine, from southern cuisines to ethnic menus.

A second-generation Mobilian, Alec’s family immigrated to the United States from Lebanon in 1899 bringing with them old family recipes and a passion for preparing delicious Mediterranean meals. Alec grew up in the grocery business helping in the family store, Naman’s Food Market. At six years old, he was bagging groceries and making runs to the local farmer's market every morning to pick out the produce that would be sold that day. Alec’s venture into the culinary arena was almost inevitable, or as he likes to put it, “All we’ve known is food for over 100 years. If I had known anything else, I’d have probably done that.”

Well-respected as a mentor among his culinary peers, Alec attributes his success to valuing and instilling the importance of hospitality and having a servant’s heart into his leadership team.

For more information on Naman’s Catering, visit www.namanscatering.com or connect with them on Facebook, Twitter and Pinterest.

In the latest episode of “Hot off the Press” Chef Panini Pete and partner and HOTPpodcast producer Keith Glines sit down for a spirited conversation with Atlanta-based bartender and mixologist Tokiwa (Toki) Sears about the history of bartending and the resurgence of the craft cocktail culture.

Known to many as “Miss Libation,” Toki’s resume includes time crafting c ocktails at the world famous Holeman and Finch, as head mixologist at Southern Art and Bourbon Bar in the Intercontinental Hotel in Buckhead, as well as the renowned One Flew South in Atlanta’s Hartsfield-Jackson International Airport. During her time alongside Executive Chef Duanne Nutter at One Flew South, the restaurant was named #1 airport bar in the world by Tales of the Cocktail, a spirits and bartender convention held in New Orleans every year.

One of the top personalities in the bartending and beverage industry today, Toki’s philosophy of perfecting the art and craft of mixology is using fresh ingredients and quality spirits so that cocktails mirror the cuisine coming out of the kitchen.

The trio chatted about Toki’s recent educational excursion to Mexico where she and a dozen other bartenders were selected by Avion Tequila to study the complex process of tequila-making.

Toki recently received her BarSmarts Advanced Certification—the acclaimed, industry-leading bartender education program—and is currently studying to be a Certified Spirits Specialist.

To connect with Toki follow her on Twitter and Instagram @MissLibation.

In the latest episode of “Hot off the Press” Chef Panini Pete and partner and HOTPpodcast producer Keith Glines broadcast from Sunset Pointe to talk Tequila 101 with Cuestion Spirits Company CEO, Jason Fandrich.

A manager in the Nashville music scene, Fandrich said he reached a point when he realized it was time for a career change. In other words, he needed to pay the bills. After sending out his resume, Fandrich was approached by a major entertainment company to oversee the rum division of the business. After talking with a friend about what his next step would be, and sharing his concerns about leaving the entertainment industry, his friend reassured him, “You’re not. It’s all the entertainment industry.” But just two weeks after accepting the position, Fandrich received a call that his division had been bought out and the job was no longer available.

Shortly after, as fate would have it, Fandrich stumbled on to what he says was the best tequila he’d ever tasted at a street sampling while vacationing in Playa del Carmen, Mexico. Little did he know that first sip of Cuestion was about to launch him into the booze business after all and into a partnership to distribute the tequila world-wide.

Founded in 2007 by Jose de Jesus Dominguez Figueroa and Jose de Julio Marquez Ochoa, Cuestión Tequila is 500 years in the making. According to Fandrich, distilling top-notch tequila begins with first recognizing that the process is horticulture before it’s alchemy. Not sacrificing quality for quantity is what sets Cuestion apart. Cuestion uses only matured Blue Weber agave plant aged in the fields of Jalisco, Mexico, for about ten years. Hand-picked by los jimadores, noble farmers of the fields, each blade is sheared from the core in preparation for its journey. Cuestion is aged 50% – 300% longer than almost any other premium tequila on the market in whiskey-cured, charcoal finished American Oak barrels.

The award-winning spirits which include Cuestion Tequila Blanco, Cuestion Tequila Reposado, and Cuestion Tequila Añejo, have received 24 gold medals in blind tasting competitions to date.

For more information, visit cuestionspirits.com or on Facebook, Twitter and Instagram.

On this episode of “Hot Off the Press,” Chef Pete shoots the bull, or the hog rather, with barbecue royalty Pat Martin at his newly-opened Martin’s Bar-B-Que Joint in downtown Nashville, and special guest Billy Durney from Hometown Bar-B-Que in Brooklyn, New York.

Two years in the making, the downtown Nashville location of the Martin’s Bar-B-Que Joint empire opened this past August and is a 13,000 “pit master playground” that includes a private dining area upstairs, a downstairs casual restaurant and a beer garden bar.

Pat Martin’s whole-hog approach to barbecuing makes him one of the most popular pit masters in the restaurant industry. Martin says the legendary West Tennessee-style whole hog technique to cooking that he uses creates the most unique taste you can get with barbecue pork — slowed-cooked over coals, but not overly smokey, with a delicate, floral flavor.

Martin jumped in with both feet and opened his first location 10 years ago in Nolensville, Tennessee—just south of Nashville—with only one employee and a $65,000 line of credit. What started out as a very small operation with no refrigeration, his dad washing dishes and mom making coconut cakes to sell, has now grown to four restaurant locations and features on Food Network, Travel Channel, Cooking Channel, and The Today Show.

Martin is also a member of Fatback Collective — a philanthropic group of restaurateurs, pit masters, chefs, farmers and writers who strive to help others in times of need in the diverse and modern South. Find out more about Martin’s Bar-B-Que Joint by visiting www.martinsbbqjoint.com.

Chef Pete and Hometown Bar-B-Que’s Billy Durney first met at the Big Apple BBQ Block Party charity event in Madison Square Park last year.

Durney spent almost 20 years in the security and private protection field, where he kept a close eye on some of the country's most public figures. What started as a hobby of smoking meat in his backyard for family and friends and delivering to local bars and restaurants, finally became a longtime dream fulfilled for the Brooklyn native when Hometown Bar-B-Que opened in the beautiful little sea village of Red Hook in 2013.

Hometown Bar-B-Que has been featured in Bon Appetit and The New Yorker. Follow Durney on Instagram or visit www.hometownbarbque.com.

On this episode of “Hot off the Press,” Chef Pete and his sidekick Chef Nick Dimario sit down to dish with Gulf Coast culinary guru and food writer David Holloway. A native of Louisiana, Holloway moved to the Mobile area where he has spent the past 30 years writing for the Press Register. His AL.com food column “Generous Portions” is a staple of the Alabama food beat, bringing readers the latest in cuisine coverage with an emphasis on eating seasonal and locally-produced food.

From recipes and cookbooks to restaurant reviews and food contests, Holloway covers the food beat “like gumbo covers rice, thick and with a hint of spiciness.” His search for Alabama’s best hamburger is one of his best-known recurring features. When asked what inspires his column ideas, Holloway says “whatever I’m hungry for when I sit down at my computer to write.”

Pete chatted with Holloway this past week about the vitality of the restaurant scene in the Mobile area and the Port City’s rich culinary history that dates back more than 150 years—deeply rooted and influenced in Greek culture as reflected in the Mediterranean-inspired seafood dishes of beloved eateries such as Constantine’s and Rousso’s.
Both agree that the uniqueness of the food along the Gulf Coast ties it together like a common language and that the future of the restaurant industry in this area is looking vibrant.
Connect with David Holloway at dholloway@al.com or on Twitter @eatingdude.

This episode was recording in the Deep Fried Studios, at The Container Yard in Mobile, AL.

On this episode of “Hot off the Press,” Chef Pete invites restaurateur Reggie Washington to Sunset Pointe just ahead of the debut of Reggie’s newest venture, Southern National, set to open next year.

A native of Mobile, AL, Reggie moved to California after high school and worked as a barista at Starbucks in Beverly Hills (the first one to open outside of Seattle). After losing nearly everything in the Northridge earthquake that hit in 1994, Reggie returned to Alabama to attend culinary school in Montgomery. His career includes two and a half years as executive chef for Alabama Gov. Fob James, as well as stints with Marriott and Hyatt.

Reggie met his business partner Chef Duane Nutter while both working at the acclaimed One Flew South restaurant in Atlanta’s Hartsfield-Jackson International Airport. Twice nominated for the James Beard Award for Outstanding Service, One Flew South serves cuisine inspired by world travels and prepared largely with high quality, fresh, local ingredients.

Born in Morgan City, LA and raised in Seattle, Chef Nutter began his culinary career in 1994, studying under Chef Daryl Evans at the Four Seasons Hotel in Atlanta. He went on to work at the Ritz Carlton in Palm Beach, FL and Seelbach Hilton’s Oakroom in Louisville, KY. In 2006, he was invited to compete on the Food Network’s “Iron Chef America” and then cooked at the prestigious James Beard House in New York City the following year.

With a shared belief that a great food scene is the key to a thriving downtown, and with help from the Downtown Business Alliance of Mobile, Reggie and Duane selected a prime location in the Mobile Arts District for their new restaurant. Southern National will be located in the Mobile Arts District, just across from the Cathedral Basilica of the Immaculate Conception and will serve “southern food with a national influence.” The restaurant will be housed in a mid-nineteenth century building located at 360 Dauphin Street. Also joining the Southern National team will be beverage director and mixologist extraordinaire Tiffanie Barriere.

Southern National is slated to open in January 2017. For more information visit www.southernational.com.

On this episode of "Hot off the Press" Chef Pete records live from the new “Panini Pete’s” location in Destin, where he rounded up a couple of the Lex and Terry Show crew for a little reunion on the Emerald Coast.

Executive Producer of the Lex and Terry Show and host of “Under the Shade Tree” Dee Reed, and former Lex and Terry radio stunt guy Tyler “Taint” Baker sat down with Pete to talk surfing, a little married life, and some of their favorite restaurant recommendations.

A native of Tampa, Florida, Dee Reed moved to Jacksonville in 1994 and began working as a club DJ. Dee performs various duties for the Lex and Terry show, including screening phones, scheduling guests, serving as the proprietor of the Lex and Terry Store, and participating as part of the on-air talent. He most recently hosts “Under the Shade Tree with Dee & Sarah.”

Some of Dee’s favorite DFW eateries? Gloria’s Latin Cuisine which features fine Salvadorian, Tex-Mex and Mexican food in 15 Texas locations including DFW, Houston and Austin, as well as Dough Pizzeria, an authentic Neapolitan-style pizza restaurant, serving delectable, delicious Italian dishes in San Antonio and Dallas.

Tyler “Taint” Baker originally joined the Lex & Terry staff as an intern, but became a full-time employee in April 2007. Baker spent seven years working as a phone screener and radio stunt guy before his departure in 2012 to move to the West Coast. A Florida native, Tyler returned to the Sunshine State and now resides in St. Augustine where enjoys making waves both on the water and on the air as a radio personality.

Tyler’s recommendations? The Floridian in St. Augustine, he says, with its eclectic menu and really great food made from local, seasonal and sustainable ingredients. And also topping the list of his favorites—Pacifica’s Gorilla BBQ from his days living in California.

Connect with Tyler and Dee on Twitter @taintisadumbass and @bvnp.

In this episode of “Hot off the Press,” Chef Pete Blohme chats with Navy Entertainment Program Director Karen Fritz just back from her European tour with Mess Lords. Featured on the Food Network program "Diners, Drive-Ins and Dives" hosted by Guy Fieri, Mess Lords is a group of celebrity chefs that have teamed up to help boost the morale of those in the United States Armed Services. As a founding member of the organization, Chef Pete and his team of Mess Lords offer cooking demos, culinary shows, entertainment, and of course good eats to the men and women who selflessly serve our country.

Karen has worked with the U.S Navy for 25 years, 12 of those with Navy Entertainment and MWR (Morale, Welfare and Recreation) where she travels more than 300,000 miles and produces 300 shows each year to put smiles on the faces of military service men and women stationed in the United States and abroad. From musicians and movie stars to comedians, UFC fighters and professional chefs, the shows feature some of the top acts in the entertainment arena today including Creed, Darius Rucker, and Sugarland. While the job may not be suited for everyone, Karen says that the reward far outweighs the exhaustion that comes with this type of lifestyle.

Take a listen as Pete and Karen talk about their experiences over the years serving the troops through the MWR program, including a favorite memory of a trip that involved loading 50 cases of tomatoes, 80 cases of lettuce, and 100 jars of pickles on a helicopter to make paninis for 800 marines and more than 2,000 sailors! But they both agree it’s not about the cooking or entertainment, but having the opportunity to thank the troops for all that they do.

For more information on Navy Entertainment and MWR ongoing tours, visit www.navymwr.org. Check out Mess Lords on Facebook at facebook.com/Messlords.

On this episode of “Hot off the Press” Chef Pete flips the script on executive producer for the Lex and Terry Show, Devell “Dee” Reed. The Lex and Terry Show is a 5-hour syndicated morning radio show based in Dallas, Texas, that broadcasts from 5 a.m. - 10 a.m. CST in more than 25 states. In addition to an XM broadcast, the Lex and Terry Radio Network offers a live viewing of the show through Ustream, a daily podcast of the complete program on iTunes, Clear Channel's IHeartRadio network, and Lex and Terry's very own IPhone app.

Lex Staley is a 25-year veteran of the radio industry with a successful track record both on the management and talent sides of the business. He is best known in the industry for his ability to turn around inefficient, poorly performing stations, helping them achieve double-digit market share and raise the ratings meter. Terry Jaymes has more than 20 years of experience in radio, television and stand-up comedy. He formerly hosted the nightly "Entertainment Report" for Jacksonville-based WJXT News. In addition, he appeared regularly on television shows Sunday Comics, Comic Strip Live, and Pure Insanity. Some of his other TV credits include national ads and a recurring role on the soap opera Santa Barbara.

Originally a native of Tampa, Florida, Dee Reed moved to Jacksonville in 1994 and began working as a club DJ. An entertainer and comedian, Dee said he would listen to the Lex and Terry Show on his drive home after working the night shift for a Hip-Hop and R&B station. After noticing the show’s stunt guy was unreliable at best, Dee called the show, said he could do a better job, and the rest is history. Dee performs various duties for the show, including screening phones, scheduling guests, serving as the proprietor of the Lex and Terry Store, and participating as part of the on-air talent. He most recently hosts “Under the Shade Tree with Dee & Sarah.”

A self-proclaimed foodie, Dee talked with Pete about some of his favorite restaurants in the Dallas area, his 5-week stint as a vegetarian, and the possibility of his own cooking show in the near future. Another one of Dee’s “claims to fame” is his collaboration with Pete on the Dee-stroyer Burger which is a regular on the list of specials at Panini Pete’s.

Stay tuned for more information about an event with Dee and the Lex and Terry crew at the new Panini Pete’s Destin location set for August.

Follow Dee on Twitter and Instagram at @BVNP and on Facebook at Facebook.com/mrbvnp.

On the latest episode of “Hot off the Press,” Chef Pete talks with Fisher’s Executive Chef Bill Briand, fresh off his nomination for the coveted James Beard Award. With 16 years of experience in the food industry, Briand is the first chef in Baldwin County, Ala., to be nominated for this prestigious award.

Briand began his career in New Orleans working alongside celebrity chef Emeril Lagasse, who also happened to be the first guest to dine at Fisher’s the night before its Memorial Day Weekend opening in 2014. Briand went on to work with acclaimed New Orleans chef Donald Link at Herbsaint, Cochon and Butcher.

Chef Briand and the Fisher’s team prioritize the integrity and quality of the ingredients in the dishes they prepare, depending on the local farmers and fishermen to provide them with the freshest produce and seafood each season. Their goal is to not only serve delicious food, but to elevate the dining experience by sharing the story behind it.

In an effort to offer both locals and tourists a unique dining experience like no other on the Gulf Coast, Fisher’s is hosting the Southern Grace Dinner series featuring award-winning and celebrity chefs from across the South. For the third consecutive year, Chef Briand will open up his kitchen to spotlight the top-notch talent and cuisine of acclaimed chefs from across the region, as well as to showcase the rich and diverse bounty of the Gulf Coast. These exclusive dinners will allow guests the opportunity to mix and mingle with their favorite chefs at a cocktail reception, followed by a communal-seated dinner in Fisher’s laid back and relaxed signature style. Co-sponsored by Gulf Shores Orange Beach Tourism and Alabama Gulf Seafood, a portion of the proceeds will benefit the Southern Foodways Alliance.

The Southern Grace Dinner series kicks off May 12th with featured chef Nina Compton, owner and chef at Compere Lapin and runner up on Bravo’s “Top Chef” Season 11. This summer’s stellar culinary lineup also includes guest chefs Alon Shaya, Isaac Toups, Frank Stitt, Ryan Prewitt, Adam Evans, Justin Devillier and Bill Smith.

For more information or to purchase tickets, contact Fisher’s at (251) 981-7305 or visit www.FishersOBM.com.

On this episode of “Hot off the Press,” Chef Pete broadcasts from Sunset Pointe at Fly Creek Marina where he sat down with two of the legends of the “Panini Pete’s” enterprise, director of operations and business partner, Nick Dimario, and longtime employee John Stewart.

Anyone who frequents downtown Fairhope on a regular basis knows or recognizes John Stewart. Known as the “king” of Fairhope’s French Quarter and the “sheriff” of Panini Pete’s, John has been around since its opening in 2006 when he first started bussing tables, making deliveries, and helping to keep the Panini Pete’s crew in line. Pete and John reminisced about some of their favorite moments over the years, including John’s private prom dinner at Panini Pete’s and the year he was chosen to carry the torch in the Special Olympics Games.

Business partner and director of operations, Nick Dimario, and Pete go all the way back to 1988 when they met at Capstone Grill in Tuscaloosa, Alabama, and later worked together at Baumhower’s Wings Restaurant for Pete’s brother-in-law Bob Baumhower—who also played football for Coaches Paul “Bear” Bryant and Don Shula. The training during those years is what they both credit to preparing them for their future as professionals in the restaurant business. It’s where they learned that the key to success in the food industry is to take a team-oriented approach, always looking for the next up-and-coming “star” to join the business. And it’s also that shared vision that drives their passion to pour the knowledge they’ve gained over the years into young minds—to develop a new generation of food professionals who will work hard and have fun doing it, keeping in mind, as their motto goes, that at the end of the day “It’s not life and death…it’s lunch and dinner.” 

On this episode of “Hot off the Press,” Chef Pete brings you lively real time coverage from the 8th Annual Hangout Oyster Cook-Off in Gulf Shores, Ala. This year’s oyster cook-off—which brought out over 5,000 attendees— featured more than 70 chefs from around the world, including Food Network star and celebrity chef Anne Burrell who headlined the event. Pete sat down with Anne to talk about the journey from her days as Mario Batali’s sous chef on Food Network’s “Iron Chef,” to now hosting her own cooking shows and landing on the New York Times bestseller list with her debut cookbook “Cook Like a Rock Star.” Follow Anne on Facebook and Twitter @chefanneburrell.

Pete caught up with restauranteur and TV food personality Marc Murphy to get the behind the scenes scoop on Food Network’s top-rated “Chopped,” where Marc has a recurring role as judge for the hit show. Marc is the owner of multiple Manhattan restaurants, as well as Grey Salt set to open in Tampa this year. Marc’s involvement in the food industry reaches beyond the restaurant business to include advocacy work with Share Our Strength’s “No Kid Hungry” campaign and the State Department’s Diplomatic Culinary Partnership. Connect with Marc on Facebook and Twitter @chefmarcmurphy.

Pete talks “Southern” with Season 8 “The Next Food Network Star” finalists, chef Michele Ragussis and restauranteur Ippy Aiona, about the universal language of food and the privilege of being able to use their platforms in the food industry to be a voice to help others. Connect with Michele and Ippy on Facebook here and here and on Twitter @MRagussis and @chefippyaiona.

Jason Roberts dropped by to dish with Pete about his transition to a gluten-free way of life, promoting a “farm to fork” approach to eating and encouraging people to “count colors, not calories.” This celebrity chef from Down Under is part of the cast on the ABC daytime talk show “The Chew” and is co-host of “Junk Food Flip” on Cooking Channel. Follow Jason on Facebook and Twitter @chefjasroberts.

Two-time James Beard Award nominee and Mobile, Ala., native Welsey True was excited to come home to the Gulf Coast for this year’s Oyster Cook-Off. He chatted with Pete about his appearance on Bravo’s “Top Chef,” his latest endeavors in the food world, and becoming a new dad. Find Wesley on Facebook or follow him on Twitter @chefwesleytrue.

And Pete couldn’t sign off without giving a “shout out” to the man behind the Oyster Cook-Off, Hangout owner Shaul Zislin.

This is Hot Off the Press; you're joining Chef Pete Blohme and a few esteemed guests at the annual Jack Daniels Invitational BBQ competition.