Interview with Jake Senor from Grumpy Gringo – St. Petersburg Foodies Podcast Episode 76

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Interview with Jake Senor from Grumpy Gringo – St. Petersburg Foodies Podcast Episode 76

Kevin Godbee · Feb 11, 2020 · 1 min read

Interview with Jake Senor from Grumpy Gringo

Welcome to the St. Petersburg Foodies Podcast Episode 76! Our featured interview today is with Jake Senor from Grumpy Gringo. Grumpy Gringo has a new fast-casual location in DTSP that is crankin' out super delicious tacos, burritos and more. We start the show off with Abby's amazing recipe for Steak & Potato Salad with Gochujang Vinaigrette.

Listen right here with our player above, or use your favorite podcast listening app below.
Jake Senor, Operating Manager at Grumpy Gringo

Jake Senor, Operating Manager at Grumpy Gringo

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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.

This episode of the St. Petersburg Foodies Podcast is brought to you by Rollin' Oats, Noble Crust, 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:

Steak & Potato Salad with Gochujang Vinaigrette Recipe

Grumpy Gringo Website

Grumpy Gringo has a new fast-casual location in DTSP that is crankin' out super delicious tacos, burritos and more.

MORE FOODIES READING  Interview with Ruthie Hill & Corey Albright from Chill Restaurant & Bar – St. Petersburg Foodies Podcast Episode 44

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Written by

Kevin Godbee

World Food Championships Certified Food Judge #1541

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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