LTP on KPRI in San Diego airs M-F at 4:10 & 7:10pm.
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LTP column can be found weekly in The Coast News.
I'm hanging at The Sardine Room with Frankie Banks
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This week I'm at the Sardine Room with owner Frankie Banks who comes form a family of Detroit restaurateurs.
Lick the Plate, the popular San Diego food feature on KPRi is starting its third year on the air by expanding its guest list to include national culinary personalities and adding the Red Fox Tails as the official show band.
"These past two years have been a blast," said host David Boylan. He added, "We have interviewed some of the top culinary personalities in San Diego including Javier Plascencia, Bernard Guillas, Hannis Cavin, and Food Network personality and San Diego Magazine restaurant critic Troy Johnson. From San Diego’s top chefs and restaurants to small mom and pop eateries, we have covered a wide range of the San Diego culinary scene, the people who drive it and their individual stories. The concept has proven itself in San Diego so it’s time to expand our guest mix to national culinary personalities that would resonate with any foodie audience. The addition of The Red Fox Tails as our show band will give Lick the Plate its own unique soundtrack with a cool surf-jazz style that reflects the San Diego location of the show."
Lick the Plate guest Hanis Cavin, chef and owner at the Carnitas Snack Shack praised the new capabilities of Lick the Plate. "David has an original format going with Lick the Plate. He is a storyteller first and foremost and he does a great job at it. I had a blast recording with him and it was fun to talk about subjects a bit out of the ordinary for culinary shows. I can’t wait to hear him interview some of the culinary heavyweights from around the country."
Haley Jones, Program Director at KPRi had this to add. "Lick the Plate’s format continues to evolve beyond food and really exposes the people behind all the amazing culinary talent in San Diego. It's a natural progression for the show to bring in big name guests for the KPRi audience and potentially other markets. David taps into what makes these people tick, from their culinary influences to their passions for music to where they like to eat and drink."