***TONIGHT ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW, CAST OF ROGUES ON THE ROAD***

Chef Elliott is honored to share his technical skills and culinary wisdom of his friends and colleagues: THE DISTINGUISHED AND PHENOMENAL, Cast of “Rogues on the Road”, Matt Frohman and Rich Marshall!!!

From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

Matt is travelling with Rich to remote areas, taking week-long journeys island hopping off the coast of Maine in homemade kayaks or backpacking through the Adirondacks. It was during these adventures he and Rich came up with the idea for “Rogues on the Road” – a show unique to television where he could combine his “foodie” roots with an intellectual curiosity that would take them farther from home and on a greater journey then either could imagine.

In 2001, Matt’s desire to learn about the environment took him back to a place he loves – the outdoors. He helped establish and operate a kayak tour company on the Hudson River. That love grew exponentially when he worked on a research vessel teaching Marine Ecology for the Maritime Center in Norwalk, CT. from 2003-2004.
Rich grew up on “the island of Great Britain,” (as he likes to refer to it.) His family had many opportunities to travel within their homeland as well as neighboring Europe. Rich’s parents took the brood to unique holiday locations where Rich was given the chance to experience different cultures and eat some amazingly diverse meals.

Rich had a desire to share those lessons with a large audience, hence his incredible excitement for “Rogues on the Road.” Rich brings that traditionally dry, fun, and sarcastic element of British humor and banter to the show. He is always willing to, “put it all on the line” to learn as much as possible while still having fun. Rich gives the viewers a different perspective, through which they will enjoy learning about the planet and what it has to offer.

He wants to, “take viewers with us to experience the outdoors while learning about the responsibilities surrounding our food choices.” While island hopping off the coast of Maine in homemade kayaks with Matt, the two friends came up with “Rogues on the Road” – a show unique to television where Rich could combine his worldly experience and a hunger for knowledge that would take him farther from home and on a greater journey then he could have ever imagined.

***CHEF ELLIOTT ENTERTAINS w/THE OWNERS OF LEANN’S CHEESECAKES ‘N MORE***

***TUNE-IN THIS THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

Chef Elliott is honored to share his technical skills and culinary wisdom of his friends and colleagues: THE DISTINGUISHED AND PHENOMENAL, Owners of LeAnn’s Cheesecakes ‘N More!!!

From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

When LeAnn and Joseph Jackson married in 2009, they shared an Italian heritage and a love for cooking, including a cookbook passed down through four generations in LeAnn’s family. While LeAnn worked as a preschool teacher she cooked cheesecakes for friends and family, adding her own special taste to her “secret family” recipes. For years, they told her one thing over and over: “You need to start selling these!”

One day the Jacksons attended a luncheon where they heard another couple talk about how they started a successful business after being told the same thing. On the way home, they agreed it was time to take the leap.

“LeAnn quit her job three days after we decided and we were up and running in two weeks. It was a whirlwind,” says Joseph, who put another business on hold to work full-time alongside LeAnn, initially helping find a rental kitchen and getting the required inspections and certifications.

Starting out in October 2014 at community markets,
Fresh concept: Artisan cheesecake slices in a jar — a delicious solution to the messy problem of serving highly perishable cheesecake-to-go, especially in Florida’s heat.
they made whole cheesecakes to sell by the slice — and quickly discovered they had a serious problem.

Le’Anns Cheesecakes ‘N More offers 28 mouth-watering “classic” and “premium” cheesecake flavors, including the “Big New York” topped by a cannoli and locally inspired recipes like “Classic Ybor City” with fresh guava jam. There are another 10 options designed for the gluten-free crowd. Customers can also order a 6-pack or 12-pack, which offer variety with a choice of different slices, along with a discount.

***CHEF ELLIOTT DISHES IT UP w/CEO & EXECUTIVE CHEF OF PORTRAIT ON A PLATE, CHEF MARK A. DAVIS, JR.***

Listen to our new episode Chef Elliott Entertains with Owner & Executive Chef of Portrait on a Plate, Chef Mark A Davis Jr giving recipes and tips you can use at http://tobtr.com/s/9825659.

***TUNE-IN NEXT THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

***CHEF ELLIOTT ENTERTAINS w/CHEF OF THE YEAR, CHEF DWIGHT EVANS***

***TUNE-IN TOMORROW ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, Chef of The Year, Chef Dwight Evans!!!

From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

Chef Dwight Evans is an award winning global expert in culinary arts with over 30 years of experience. He was recently awarded the covenanted ACF Chicago Chef of The Year, The ACF National Presidential Cutting Edge Award, Spirit of Sodexo Regional winner, and is a member of the Prestigious Les Amis d’Escoffier Society of Chicago, the Disciples of Escoffier International and the World Association of Chefs Society (WACS). He has been featured in several national and regional publications including television, radio, and internet radio. He’s also enjoys doing public speaking and live cooking demonstrations.

***CHEF ELLIOTT ENTERTAINS w/WORLD FOOD CHAMPION, CHEF RICKY SIMPSON ON TONIGHT***

***TUNE-IN TONIGHT ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***
Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, Chef Ricky Simpson aka Ricky TheChef!!!

From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

Chef Ricky is an extraordinary culinary artist. With extensive experience in cooking, mixology, serving and overall hospitality, this young man is a triple threat, AND MORE. He has a rare ability among chefs to be incredibly diverse, adapting to any culinary environment he participates in, bringing out the best in people and the food he serves. These qualities, combined with his training and incredible vision for his food, have made Ricky a stand out chef and set apart his work in the culinary industry.

His inspirations come from a variety of chefs, including, but not limited to, Paul Virant, Julius Russell, Jerome Brown, Bobby Flay, Richard Valente and Khamme, to name a few. Each of these chefs have played a vital role in the development and growth the chef Ricky has become today, however, he prides himself in still maintaining his own signature style and unique delivery. The culinary arts continue to inspire Ricky to passionately pursue the furthest reaches of his creative ability that breaking barriers and inspires others!

***CHEF ELLIOTT ENTERTAINS w/FOOD WORLD CHAMPION, RICKY THE CHEF***

Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, Chef Ricky Simpson aka Ricky TheChef!!!

From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

Chef Ricky is an extraordinary culinary artist. With extensive experience in cooking, mixology, serving and overall hospitality, this young man is a triple threat, AND MORE. He has a rare ability among chefs to be incredibly diverse, adapting to any culinary environment he participates in, bringing out the best in people and the food he serves. These qualities, combined with his training and incredible vision for his food, have made Ricky a stand out chef and set apart his work in the culinary industry.

His inspirations come from a variety of chefs, including, but not limited to, Paul Virant, Julius Russell, Jerome Brown, Bobby Flay, Richard Valente and Khamme, to name a few. Each of these chefs have played a vital role in the development and growth the chef Ricky has become today, however, he prides himself in still maintaining his own signature style and unique delivery. The culinary arts continue to inspire Ricky to passionately pursue the furthest reaches of his creative ability that breaking barriers and inspires others! #

***Chef Elliott Farmer will be taking calls and dishing up some GREAT recipes just in time for CHRISTMAS!!!***

***TUNE-IN NEXT THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***
Chef Elliott Farmer, Foodnetwork tvpersonality, CEO/founder of Chef Elliott’s Enterprise, Inc. and Farmer’s Gourmet Catering, radio personality and Martell Cognac council member (ATL) has been cooking for over 40 years. He is a highly requested caterer, cooking instructor, motivational speaker and culinary judge.
Famous for his unique menus from soul food capitals to dishes that are sophisticated in flavor, yet true to their origins. His “soul food with a jazzy flair” combines casual and familiar with creative and authentic. He creates an experience that marries comfort, warmth and a fusion of soul flavors.
From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

***TUNE-IN TOMORROW ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

Chef Elliott Farmer will be dishing up some GREAT recipes from his Winter soup, broth and more soup recipes.

During his formative years, he was introduced to cooking by his aunt and was instinctively trained by three chefs, simultaneously, to develop his style, technique and natural preparation of southern cuisine. He developed his signature style, by modeling his “old-school” upbringing with his semi-formal training to create flavorful, hearty and comforting food with an infusion of multiple cultures.  A designation that earned him his credibility in the culinary industry.

He has grown a beloved fan base of chefs, cooks and foodies, through sharing his food creations via his cook books, Entertaining Solutions and Soulstice Recipes, his online radio show, Chef Elliott’s Entertaining Solutions and as a Food Network contestant on Cutthroat Kitchen Contestant for two seasons.  He was recently selected as a High-profile Chef for an Atlanta-based, television series on Food Network, the production launches this fall.

Reflecting on his accomplishments, he considers himself blessed to have worked alongside some of this generation’s most well respected chefs, like Nancy Fuller, Chef G. Garvin, Chef Rick Bayless and Chef Jerome Brown, as well as his appearances and participation in Epcot International Food and Wine Festival, The Country Living Fair, Atlanta, Georgia, Taste of the Runway NYC, Atlantic City “Taste” Food & Wine Festival, Russ Parr film “Definitely Divorcing” movie taping and Real Housewives of Atlanta show taping.

Chef Elliott has the pleasure of being an Ambassador for a luxury spirit brand, Martell Cognac Brand and his charitable partner, Feeding America’s Hungry Children.  In the midst of his rising fame, he continues to provide culinary consultancy for various brands and restaurants, nationwide.  He also offers personal chef placement and craft services for movie and television productions and is privileged to call himself personal chef to his celebrity friends and professional athletes.

From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

***FOOD NETWORK CHEF ELLIOTT ENTERTAINS w/FAMED PASTRY CHEF TURNED VEGAN CHEF, J. MARCUS EFFORD-SINGLETON***

***TUNE-IN NEXT THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***
Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, Famed Pastry Chef turned Vegan Chef, J. Marcus Efford-Singleton!!!
From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info
Currently employed as a Manager for Sodexo, Chef Marcus is also a vegan chef on the side. He is currently writing his first vegan cookbook. Chef Marcus’ task is to take some of his favorite dishes and with creativity, dedication and love, transform them into vegan-friendly meals!. He has compiled some of his “vegan madness” secrets in “The Global Vegan” collection. He will be launching his own vegan cooking show on YouTube mid January 2017.

***CHEF ELLIOTT ENTERTAINS w/ARTISAN PIE BAKER, BRIANA CARSON***

***TUNE-IN NEXT THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***
Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, Artisan Pie Baker and PiEvangelist at Crave Pie Studio, Briana Carson!!!
From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info
In 2010 Briana was laid off after a 20 year career with a global telecommunications corporation. Because of her lifelong love of food and cooking, she decided to go to culinary school. She entered school with a complete disdain for baking, and dreaded taking Baking 101. For the practical final exam she had to bake an apple pie from scratch. In an ironic twist of fate, that was a pivotal experience. Briana became entirely enchanted with all things pie!
In 2011, her husband was about to be deployed overseas. As a going away gift, he gave her a huge industrial sized garbage can with a bow on it. When she opened the lid, she it was filled with professional pie making tools. It was the push she needed. She knew it was time to put her trust in God and took a leap of faith. Shortly thereafter, an opportunity presented itself to rent a fabulous retail space in the charming historic district of Duluth, GA. There you will find her and a team of pie-loving bakers, sharing old fashioned comfort and the Peace of Pie™.