We're back with a brand-new episode of our podcast and this one is bursting with flavor and fun! Join Chef Cal and Christa as they delve into the world of unique culinary experiences in food and wine.

• Discovering a crispy melon called a Hami
• Comparison between homemade and store-bought butternut squash soup
• Cal's hunting family background for eclectic meats
• Par cooking vegetables and finishing in the oven for roasted flavor
• Paso Robles as a food and wine destination

00:00 Excited chat about food, reach out online.

04:27 Homemade soup saves money and tastes better.

08:33 Tracking fruit origin and impact of climate.

11:50 Father's upbringing in scarcity and hunting food.

15:23 Caring for wild meat is crucial for taste.

18:37 Grandpa's canyon, hunting, and cooking memories.

21:07 Mom's stew was tough, even dog refused.

24:02 Cook vegetables carefully to preserve nutritional value.

26:36 Preserve vegetable flavor by quick cooking and shocking.

31:43 Test oil heat before adding vegetables carefully.

34:15 Tips for cooking vegetables evenly and perfectly.

37:17 Zinfandels from Paso Robles are preferred.

41:07 Exceptional wine, enjoyable with great food pairings.

42:54 Elevate wine experience with barbecue duck.

46:25 Embrace life, savor food, enjoy every moment.

48:38 Grateful for your time, see you soon!

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Find the DeMercurio's

👨‍🍳 Chef Cal www.chefcal.net
👩‍🍳 Christa www.mrschef.net

together at www.culinarilyyours.net
podcast page www.cookinglikeapropodcast.net

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