Lick the Plate Radio on M-F at 7pm
102.1 FM and Weekly in the Coast News
This week on LTP Radio -
Claire Allison from Claire’s on Cedros in Solana Beach
Claire moved to San Diego in 1963 with her family from the Midwest. She attended San Diego schools and went on to graduate from San Diego State University in home economics. Having grown up in San Diego she has seen many changes and made a lot of friends. At age 19 she met her husband, Greg. They have two daughters and live in North County. While raising her family she wanted to create a recipe for wholesome bread that her girls would eat. They loved it and so did America. That bread recipe became Milton’s Multigrain Bread when she sold it to the owners of Milton’s. She worked for Milton’s Delicatessen for 12 years running their bakery.
Recently an opportunity came up when Terrie Boley, a longtime friend came to her and asked if she would like to partner with her and create their own restaurant. It was a dream come true. Terrie and Claire both come from similar backgrounds and share similar beliefs. Together they hope to run a breakfast and lunch place where you can eat wholesome food in an environment that makes you feel as if you never left home.
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Listen in just after 7 on KPRi or stream it at kprifm.com
Lick the Plate Radio on M-F at 7pm 102.1 FM and weekly in the Coast News Lick the Plate, the popular Coast News restaurant and food column written by David Boylan made its radio debut on KPRi, 102.1 San Diego on February 27. The show will feature conversations with different area chefs or proprietors every week and cover a wide range of topics including lifestyle outside of the kitchen, tastes in music, and where the chefs and proprietors eat and drink when they are not working, along with their background and insights into their current establishment.
The format for this show is new and unique to San Diego,” said KPRi Program Director Haley Jones. She added, “With the growing interest in food, along with the rise of chefs and owners as personalities and celebrities, people want to know more about them, and what influences their kitchens and what shapes their menus.”
Lick the Plate columnist and radio show host David Boylan added, “Lick the Plate has always been about storytelling and radio is a perfect medium for us to get these stories out to a large audience. Chefs and restaurateurs have always had big personalities and are full of good stories. Lick the Plate radio will tell those stories and will be produced in a manner that will be appealing to the KPRi audience and include plenty of music in the mix. We will also be exploring farmers markets and other unique stories like the emerging food swap movement.”
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