Interview with Matt Bonano of Brooklyn South – St. Petersburg Foodies Podcast Episode 64

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Interview with Matt Bonano of Brooklyn South – St. Petersburg Foodies Podcast Episode 64

Kevin Godbee · Nov 19, 2019 · 1 min read

Interview with Matt Bonano from Brooklyn South

Welcome to the St. Petersburg Foodies Podcast Episode 64! Our featured interview today is with Matt Bonano from Brooklyn South. Brooklyn South is known for their great selection of meats and cheeses, and for their great sandwiches. Matt himself is a Cheesemonger, and has some great tales that are literally cheesy. Our musical guest is Paul Fournier from the band Wild Root Music. We talk food and music with Paul, and feature the single, "Tesla Man". We start the show off with Abby's amazing recipe for some of the best ramen we've ever had, "Bone Broth Ramen with Gochujang Chicken".

Listen right here with our player above, or use your favorite podcast listening app below.
Matt Bonano, Cheesemonger & Owner / Operator of Brooklyn South

Matt Bonano, Cheesemonger & Owner / Operator of Brooklyn South

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, 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:

Brooklyn South

Wild Root Music

Cheese Primer by Steven Jenkins

Bone Broth Ramen with Gochujang Chicken Recipe

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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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