Hope your restaurant guide book is updated with these new places that you have reviewed recently. Always enjoy your shows on NJTV on Sundays. Faro's makes whole grain pasta. What a treat for diabetics.
Mike, what determines when you do or do not decide to do a cooking demo at the end of your show? I remember you used to do them all the time back when this was called Colameco's Food Show but I've noticed you've been doing them less and less.
we mostly filmed in the Viking NYC Showroom as it had gas and hoods but it closed down years ago, could not find a suitable replacement space so no more cooking demos since
Ah, that explains it. It's a shame, I really enjoyed your cooking demos. They were so simple yet delicious-looking and easy to follow. I've been doing your version of chicken parm (The one that you did in the episode with The Palms restaurant) for years and it's my favorite chicken parm to make. So simple yet tasty.
the very concept of "american pizza" is truly disgusting. Three kinds of salami, lardons, bacon, sausages, vennel, tomatoes, anchovies, pepperoni, mushrooms, ananas and mozzarella on top? Did you not forget a little scoop of your favourite industrial grade mayonnaise? Makes me want go back to Italy.
I love your cooking shows and watch you ALL the time! Get some great ideas from them!!
Mike, thank you for the shows!
This channel needs more views and subscribers!
23:35 Dude in the back is straight grubbing.
It’s so nice of you to finish everyone’s sentences!
great episode, mike, loved it!
Hope your restaurant guide book is updated with these new places that you have reviewed recently. Always enjoy your shows on NJTV on Sundays. Faro's makes whole grain pasta. What a treat for diabetics.
This guy goes hard 🔥
The pastrami pizza is always sold out on goldbelly
great video. great food as well
as always I watched with pleasure ...
pizza and other dishes, eh!
I sincerely hope this restaurant makes it through the COVID shit. Would be a shame to lose this gem.
Mouth watering looking food that don’t have to be plated with tweezers.
I just watched this episode tonight. How is it Mr. Calemeco asks questions just to answer them himself. *Industry insider?! Uh, ok.*
Mike, what determines when you do or do not decide to do a cooking demo at the end of your show? I remember you used to do them all the time back when this was called Colameco's Food Show but I've noticed you've been doing them less and less.
we mostly filmed in the Viking NYC Showroom as it had gas and hoods but it closed down years ago, could not find a suitable replacement space so no more cooking demos since
Ah, that explains it. It's a shame, I really enjoyed your cooking demos. They were so simple yet delicious-looking and easy to follow. I've been doing your version of chicken parm (The one that you did in the episode with The Palms restaurant) for years and it's my favorite chicken parm to make. So simple yet tasty.
the very concept of "american pizza" is truly disgusting. Three kinds of salami, lardons, bacon, sausages, vennel, tomatoes, anchovies, pepperoni, mushrooms, ananas and mozzarella on top? Did you not forget a little scoop of your favourite industrial grade mayonnaise?
Makes me want go back to Italy.