Interview with Chris Sweeney & Rob Reinsmith from Noble Crust – St. Petersburg Foodies Podcast Episode 73

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Interview with Chris Sweeney & Rob Reinsmith from Noble Crust – St. Petersburg Foodies Podcast Episode 73

Kevin Godbee · Jan 21, 2020 · 1 min read

Interview with Chris Sweeney & Rob Reinsmith from Noble Crust

Welcome to the St. Petersburg Foodies Podcast Episode 73! Our featured interview today is with Chris Sweeney & Rob Reinsmith from Noble Crust. Noble Crust serves up unique masterpieces of Italian & Southern-fusion cuisine. In the past year they've been included on six of our "Best of ..." lists. For our music segment, we have our youngest interviewee yet. 14-year old singing sensation, Marissa Peddie joins us with an advanced preview of her new single, "Fallin'".

Listen right here with our player above, or use your favorite podcast listening app below.
Executive Chef Rob Reinsmith of Noble Crust

Executive Chef Rob Reinsmith of Noble Crust

The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.

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This episode of the St. Petersburg Foodies Podcast is brought to you by Pacific Counter, The Brass Bowl Kitchen & Juicery, Buya Ramen, and Engine No. 9. Please keep them in mind the next time you are hungry for some fantastic food.

Our announcer is Candice Aviles from Food for Thought  and Channel 10 News. Our theme music is provided by The Chris Walker Band.

Links:

Noble Crust Review

Noble Crust Website

Marissa Peddie Facebook

Noble Crust is coming up on 6-years old. They now have three locations, and appear on six different "best of..." lists. Rob and Chris both have real fun stories and do a great interview.

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Written by

Kevin Godbee

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

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