099 Pittsburgh Food Cravings with Caleb

We meet up with Caleb of @cravingswithcaleb to talk about how food and coffee content works, why some recommendations instantly feel trustworthy, and what it’s like building a community around everyday spots you can actually visit. We get into his “coffee since childhood” backstory, his current daily documenting, and why consistency matters more than chasing the perfect viral moment.

Then we swap notes on where to eat and drink right now, from daytime sandwich runs to date-night cocktails. Caleb shares why Curbside keeps winning him over, why Bar Botanico’s bartender’s choice is a game-changer, and why Fat Butcher belongs on your short list when you want a fresh, fast lunch. We also talk about neighborhood energy and how places like Bloomfield can become your own mini food tour when you follow the cravings.

Later we tackle the subject of gluten free wine. Wine expert Catherine Montest breaks down how gluten can show up through barrel sealing or fining agents, what “under 20 parts per million” really means, and what to do if you’re hypersensitive. 

Then Al Lombardozzi of Robal's Food Truck shares his day-off comfort move: a rich mac and cheese built from heavy cream, garlic, butter, and grated cheese, studded with shrimp and whatever’s in the fridge that day.

Subscribe for more Pittsburgh food stories, share this with a friend who’s always hungry, and leave a review if you want to help the show grow. What Pittsburgh spot are you craving right now?

Transcript

Meet Caleb Behind The Cravings

Doug 0:01

Welcome to The Pittsburgh Dish. I'm your host, Doug Heilman. Have you ever craved a food or drink item that you saw on social media? We sit down with our latest contributor, Caleb, of Cravings with Caleb, to talk about his food adventures and some of his favorite spots at the moment. Isn't all wine gluten-free? Our resident wine expert Catherine Montest shares a few points to watch for. And if you want an up-leveled mac and cheese, that's the full meal deal. Al Lombardozzi of Robles Food Truck shares a day-off go-to dish. All that ahead, stay tuned. Thank you so much for coming over. Thank you for having me. Yeah. And for being on the show. Would you introduce yourself to our listeners and what you have going on in the world of food?

Caleb 0:57

Absolutely. My name is Caleb. Um, I create content. I'd say, I like to say I do lifestyle because to me that's kind of like encapsulating food and drinks and coffee, but also I love to do, you know, my vlogs. I love to talk about, you know, skincare and kind of everything. So I like to be under the blanket of lifestyle content.

Doug 1:24

Okay.

Caleb 1:25

Um, I live in Pittsburgh. I've lived here about five years, and I'm just super honored to be here today. So thank you for having me.

Doug 1:33

Well, thank you so much for coming over. I would say out of all of your content creation, it is the food drink posting that I that catches me the most. Is it fair to say you specialize also in highlighting a lot of coffee shops?

Caleb 1:48

Yeah. I definitely love coffee. I think that's something that also reminds me growing up.

Doug 1:55

Yeah.

Caleb 1:56

Is like my mom would be like, Don't tell people this. But I was like drinking coffee from like the time I was like probably three years old. Really? Yeah, like because we would have family dinner and whatnot. And after, like with dessert or whatever, you have coffee. Yeah. You know, that's just maybe that's just like our Italian thing, whatever. Um, and so you know, it would always just be like little cups of coffee. And by the time I was like probably in like fourth or fifth grade, I'd have like a little bit before I went to school and junior high. I'm bringing my thermos. And yeah, so I I've it the lore is deep, you know.

Doug 2:30

My mouth is dropped here for listeners not, you know, being able to see us. I cannot believe you started drinking coffee at such a young age and appreciated it because it's often, you know, a bitter drink. And as we're younger, sometimes we don't gravitate towards those flavors. But this was such a lovely family moment that kind of brought you into that.

Caleb 2:48

Yeah, for sure. And I I mean, I love a good fun coffee, you know, but like obviously growing up, it was just drip coffee, maybe a little bit of cream. And I honestly didn't even really get into the I'm gonna put quotes around fun stuff. Right.

Doug 3:02

Up until like foams and flavored lattes.

Caleb 3:05

Cold foam, yeah. My true love. But yeah, um, not until like maybe like the past like couple years, but that's yeah.

Doug 3:12

As a more mature palate, exactly.

Caleb 3:15

I'm moving in the opposite direction, you know. I'm starting like black coffee and I'm ending like I'll do cold foam with this and this.

Doug 3:22

Yeah, I love it. Uh let's remind some of our listeners too. If they have not discovered you yet, and we'll remind them at the end, you know, what platforms are you on? And and how long have you been doing what you're doing in terms of content creation?

Caleb 3:36

Primarily, I'm on TikTok. Okay. That's like my baby. I love TikTok.

Doug 3:40

I didn't know you at all because I hang out mostly in Instagram. Yes. And it's like you've just exploded on Instagram for me. Yeah. Was that like February or something? It feels really recent.

Caleb 3:53

I, and this might not make sense to people who don't make content, but obviously I have my personal Instagram account, but to me, it just wasn't translating to because like I said, TikTok's my baby. That's like my safe space, and I have a great community over there. And it just didn't feel right to me to be like, okay, let me post getting food or getting coffee every day on my main Instagram because you know, I say these are people I've known since I was like 12 years old, you know what I mean? I've had this forever. It's not the right community, exactly. And and maybe that won't be received as well, or like, because that's not your audience that's looking for this content. So I put it off for a long time, but I'm like, I'll just make an Instagram as well. And it's honestly been an amazing decision. Yeah. Um, because I've met people like you, Doug, and you know, everyone that maybe isn't on TikTok. Yeah. Um, so on Instagram, I'm Cravings with Caleb. Yes. Is my food, drink, coffee page. Yes. The handle. My handle, yes. And on TikTok is just my name, Cal Seepis. So yeah. All right. And I've been doing this for I like to say this has been like a long time coming because I was someone that's like 13 in my parents' house making YouTube videos in my bedroom. Okay. And kind of just exploring. I asked, you know, for like a DSLR camera for Christmas, and that's like all I wanted to do. I looked up to people who made YouTube videos so much, and I was like, how can I do this? You know, it's I've always wanted to create in some form or another. And last summer, my friend and I went to the anthropology outlet. Okay. I'm sorry if I'm just rambling on that. No, no.

Doug 5:44

This is where it starts though, right?

Caleb 5:46

Um, and I was just like, let's make a TikTok here. And it kind of did very well. And from that moment last summer, I think the end of July, I was like, let's tap in and like see, like if I post every day, what could happen? Yes. And I, you know, just started going to like the places I like to go and they were doing well. And I'm like, okay, and now we're here.

Doug 6:05

Yes. I mean, and you're a true digital native. This you've grown up with all of this, right? Yes. And so, unlike someone, I'm a little older than you, by the way. You know, I've I've had to learn and sort of adjust and remembered when, you know, mobile devices were just phones, right? So now you've grown up in a world where cameras are everywhere. You can do this documentation of life, lifestyle, food if you want to. And I think what you've just mentioned, part of your success, is you've started to do it and do it consistently, which really helps to bring a community in to follow you. Absolutely. So we've talked a little bit about the coffee journey, right? I'm gonna probably keep you more in the food world since that's our audience.

Caleb 6:48

Love food, please.

Doug 6:49

Yeah. So tell me a little bit more about that kind of content creation or documenting. Are there some favorite places you like to go? Do you enjoy taking other people along?

Family Food Memories And Favorites

Caleb 7:00

Like, what's that like for you? Yeah, I mean, time and place. I love to go somewhere by myself. I'm not quite at the point where I can like sit at a bar and order myself food or something by myself, but a coffee shop for for sure. I love to go by myself. But it's a good solitary third space to be by yourself. For sure. Yeah. But I think food like brings people together, you know, in so many ways. And, you know, even back to my childhood, like my grandma and my mom were amazing cooks, and like our family dinners, I think, really brought us together. Let's go there for a second. You did you say Italian? Yeah. Yeah.

Doug 7:37

Tell me a little bit more about that. Are there some dishes or things that I mean to stick with you?

Caleb 7:42

I love Bonia Calda. I don't know if you've heard.

Doug 7:45

Wait, is that a dip?

Caleb 7:47

It's a dip. And we would make it. Um, I'm sorry, I'm saying we a lot. I participated in only the eating here. But it's like on, we would the way we would do it would be like on a hot plate in the center of the table. You have some cabbage, you have some Italian bread, and it's like tuna and garlic and oil and butter and like just all of the it's very punchy, right?

Doug 8:12

Yeah, very umami.

Caleb 8:13

Absolutely. Um, and so grew up on that, absolutely loved. Obviously, grew up on like homemade ravioli for the holidays, and yeah, just a lot of things that are very memorable in my childhood revolve around food. And, you know, translating now, whenever you want to go out with your friends or you know, someone you haven't seen in a while, it's like, where do you want to go? And you eat and you share an appetizer, you share a meal, and it's kind of a bonding experience. And I think that's why a lot of these food pages do well because food brings us together. You know, no matter what's happening, you you know, you need to eat and you should enjoy eating. And I think people enjoy seeing this content that's out there in different local places you can support.

Doug 8:56

I also think that we have an advantage when we create content around food because we are physically going to places that other people can go to, they can immediately capture that experience.

Caleb 9:07

And that's what's so cool about social media as well, is like you mentioned, I've seen people post something, and I'm like, I need that tomorrow. Right. Yeah. Yeah. I mean, speaking of somewhere that I love so so much is curbside. Curbside. Curbside on the run. I cannot say enough. Yeah, I can't get enough. Incredible things about them. We need to get Kaylee on the show. We oh my gosh. Right. That would be the best episode of life.

Doug 9:34

And if folks don't know, this is um heading up through like Fox Chapel, O'Hara Township, a Powers Run Road.

Caleb 9:41

Powers Run, yeah.

Doug 9:42

And it's a daytime place. It started as a coffee shop, but the food is incredible.

Caleb 9:47

Yeah. I mean, when when people ask me, like, okay, where's you know, your actual favorite, which is very hard. It's like when people have their children, you know, and it's like, I don't have a favorite kid. I really I enjoy so many places, but curbside, I just think does it like no one else does. I really do the the drinks that they make, the food that they make, their sandwiches, the the work that goes into that place, like I could not be happier for all the success that they have. Um, but that's I found them on um, I believe TikTok.

Doug 10:24

Yeah.

Caleb 10:25

Just someone going and getting a sandwich, and I thought, I need this sandwich. Right. And that again is a video that did very well. And from there, the team at Curbside saw it. And they every time I come in, smiling faces, the nicest people, nice to everyone in there, you know. And that really adds to, you know, the experience. If I want to go back somewhere, is how people treat other people as well. And I just think to their core, they're good people. And the comeback kit is maybe the best sandwich I've ever had in my life. It's so good. Um so yeah, I think curbside is definitely if you are visiting Pittsburgh or if you're just looking for a new place to check out, curbside is a staple in my life. I love it. Yeah.

Doug 11:10

You know, you have me thinking, Caleb, I don't want you to pick favorite children, right? But including curbside, is there another spot or two that you just find yourself going back to often or recommending the most?

Caleb 11:26

Yes. And this is actually not in the realm, I guess, of food or coffee, but Bar Botanico.

Doug 11:35

Oh yeah.

Caleb 11:36

In Lawrenceville. I again, I think that's one of the coolest places. I think that's a spot you walk in and you're like, okay, I'm like transported out of Butler Street, you know, and I'm in this place. I think it's a great date night spot. I think it's a great spot to go with your friends. And just their bar program is great there. And I love that they have a bartender's choice. Oh. So you can say, you know, I like to drink this, I like to whatever, and they will make you something. And I've had some of the best drinks of my life there.

Doug 12:12

Just because you were able to sort of shape the customization.

Caleb 12:16

They tailor something to you, and you might think, I'm not, I don't know. And they put it down, you're like, that is the best thing I've had in my life. Okay. So I'm actually going tonight.

Doug 12:26

All right.

Caleb 12:27

Yes, that's also why it's kind of prevalent in my mind. Yeah, yeah. So definitely love Barbotanico.

Doug 12:33

All right. One more spot. How about a dinner spot? Is there or lunch? Oh my god. I know, right? It's so hard to pick one. Well, I'm gonna ask you for some other recommendations for future shows. Okay. So maybe just a favorite lately.

Caleb 12:49

Okay. A favorite lately that I've had. I have to say, I was influenced myself to go to Fat Butcher. Oh, yes. Fat Butcher, I recently tried was incredible. And my kind of vibe is like a grab and go spot. Also, like especially for lunch, if I have, you know, work to do. I'm like, okay, I don't I also love a sandwich. I mean, who doesn't? Um, but fat butcher is incredible. And when I posted that video, so many people were recommending the cheesesteak. And I'm like, I need to go back and try this cheesesteak.

Doug 13:24

I have not had their cheesesteak.

Caleb 13:26

Yeah, there's so and once I go somewhere, I get like comments and I'm like, well, now I need to go back five more times because I need to try all these things. Yeah. Um, and also baby loves tacos.

Doug 13:38

Oh, yeah, they are uh incredible. Yeah, and so let's just catch our listeners up too. Fat Butcher is again in Lawrenceville, Upper Lawrenceville. Yes, uh, on Butler Street, and they are a full butchery. You can see them doing the work right there, yeah. Like sausage and steaks and things, but they have hot sandwiches, they have a smash burger, absolutely, and they also have a couple grab and go things and surprisingly a few vegetarian things.

Caleb 14:02

Yeah, I did not know that. Right. Yeah, that's awesome. Not leaving anyone out, yeah. You would walk in and maybe not even know that they do sandwiches. Um, but yeah, it's fully a butcher shop. And you know it's gonna be fresh, and you know it's gonna be fresh, you know it's gonna be great because of that. And yeah, Baby Love's Tacos is in Bloomfield, right on Liberty Ave.

Doug 14:25

Baby Love's Tacos, they did just move. They used to have just like a window, and now it's a bigger space, maybe in the last couple months.

Caleb 14:31

Yeah, it's directly beside Phat Bagel, so it's like right next to it. And I need to visit Phat Bagel.

Doug 14:37

I've had Phat Bagel from a friend, but I haven't been.

Caleb 14:41

Same. Yeah, same exact story with me. Bloomfield is just full of great spectrum. I know. I could talk about Bloomfield food forever. There's so many good ones. I mean Soju, Fetfisk, all of it.

Doug 14:54

I I like when somebody does focus on a neighborhood for a while because you feel like you could do a little food tour. For sure. Right?

Caleb 15:01

Yeah. Or if that is your neighborhood, you're really like, then you're just you could walk out your door and you're ready to go.

Doug 15:07

Um, I wanted to pivot a little bit and just wondering with what you're doing now with creating content and documenting where you go, but also thinking back to family life and the food you grew up with. Do you like to cook?

Caleb 15:22

I do like to cook. I'm not a recipe follower, really. Well, don't tell anyone, neither am I. Yeah, I mean, I feel like that's when the best food comes out. Right, right. Like just go off of vibes or like, what do I have in my fridge and we're gonna make it work? Exactly that. So, you know, someone's like, Oh, what's the recipe? I'm like, couldn't tell you.

Doug 15:43

It's the hardest thing out of cooking for me is to write down the recipe. Yeah. I'll do something and like you said, it I'll call it a must-go meal. Like it's whatever had to go in the fridge, and it became a stir fry or a soup, and it's like the best thing ever. Yeah. I'm like, yeah, I have no idea.

Caleb 16:01

Well, something too about me is I work in the service industry, which I have for about 10 years now. And so a lot of times I get off of work like pretty late. And so I, you know, started doing like my service industry dinner videos as well, which I'll occasionally cook for myself at like one o'clock in the morning. And I've really been into making myself steaks lately. I will go. I also think it's very fun to actually go up to the butcher at the store. Yes. Be like, I want that strip or I want that, you know, whatever you're getting. Absolutely. I feel like that's just like an experience in itself. Yeah, I like to make a little steak with a little vegetable. Love it, love a tomato salad, anything like that. Do you have any food aversions? Hmm, I wouldn't say aversions. I did recently do an allergy panel, and I really should steer clear of a couple things. Oh, yeah.

Doug 16:55

It's probably tough. Yeah, it's very tough.

Caleb 16:57

I do love food. Um, but uh nothing is coming to mind that I'm like, wow. That's good. Yeah.

Doug 17:03

It's funny. Every once in a while I meet someone that I think is a huge foodie, but you know, they say no to sushi or something like that. You're like, I know, right?

Caleb 17:11

I'm decently adventurous. That's I wouldn't say I'm like, I'll eat absolutely anything, but I'm definitely decently adventurous.

Doug 17:18

As you're continuing to post, what's next? You know, what are you kind of looking to do? Are there things I mean, I'm sure there's places you want to go, but when you're creating content and documenting, are there any other specific things you want to achieve? Events you want to make sure you tap into? You know, what's on the horizon?

Caleb 17:39

The horizon is I think just like following the momentum that has come. I grew up, you know, in a small town, which is mostly small businesses. And so I love highlighting small businesses in this area as well because you know, those are families and friends and whatever, and you're supporting them. So I think whatever I'm doing, I always want to make sure that I'm highlighting these spots because that's very important. I just would like to continue to bop around the city and wherever someone wants to have me, I'm pleased. Yeah. Yeah.

Doug 18:16

We hope you keep doing it.

Caleb 18:17

Yeah, no, absolutely. It's it's very much a creative outlet for myself as well. And being on a podcast was on my vision board this year. So thank you for fulfilling that for me as well.

Doug 18:27

Well, you're welcome and thank you for sharing your story. Yeah.

Caleb 18:29

Yeah.

Doug 18:30

With all of the documenting you're doing, have you had any brand partnerships? Or is that an aspiration that you'd like to make some of this content creation like an actual place of income?

Caleb 18:44

Yeah. Um, I have had brand partnerships. I've done a few in the past, but there's definitely more moving forward. Um, but I do think with brand partnerships, it's important to only do things that you actually feel passionate about or something that actually relates to your vibe, so to say. The brand that you're building. Yeah. Yeah. Because if you're just like, oh, he's trying to just like get his bag, you know what I mean? It's I I never wanted to come across like that. Yeah.

Doug 19:16

Um are there any local businesses you've worked with or you want to work with?

Caleb 19:22

Ooh. I have worked with Wigle before for a partnership. Um there's definitely, I think, like a dream. I would love to work with the Steelers. Oh, yeah. In some form or another. I think it'd be so sick to work with the Steelers. Also, maybe like uh a concert venue of sorts. Like I know they have the new plaza that opened or PPG, something like that. I because again, that kind of goes into my lifestyle content as well. I like to do that.

Doug 19:56

And there's still food there.

Caleb 19:57

My email's open.

Doug 19:58

I'm just thinking, you know, we are just recording past the pirates home opener, and there's always this crazy food that comes out every year. So there's a whole, there's a whole bunch of stuff there that you're yeah, you're set to do that.

Caleb 20:09

I I think there's there's different, there's different points. We can hit on all of them.

Doug 20:14

Exactly. Excellent. Yeah. All right, Caleb. Uh let's remind our listeners if they don't know you yet and they need to find you and follow you. Yes. Give us your handles again and the platforms you're on.

Caleb 20:28

TikTok. I am Calsipos. That's my name. C-A-L-S-I-P-O-S. And Instagram will be Cravings with Caleb. All right.

Doug 20:40

I love it.

Caleb 20:40

Yeah.

Doug 20:41

Okay. I usually have an ending question. Yeah. The name of the show is The Pittsburgh Dish. Yes. What's the best dish you have had to eat this past week?

Caleb 20:54

This past week. Actually, my answer might be the breakfast sandwich I had this morning was incredible from James Cafe. James Cafe? Yeah, in the strip. Yes. I was just like in the strip this morning, and I said, Where can I go really quick? Um You're sipping a James Cafe. I am sipping a latte in kind of latte, yes. Um what was on the sandwich? So they have their breakfast sandwich, but they have like toppings that you can add. Oh. And I saw caramelized onion, and I was like really into that. First of all, it smelled like fresh pierogis because of that. So good. So good. And it was so good. Again, like I said, I'm a grab and go type of person. Um, and so I was eating it in the car on my way here, and I was like, wow, this is really freaking good. So I would say that's probably the best thing that I've had the past week. In the past hour. In the past 30 minutes. Yeah. No, that was that was great.

Doug 21:55

That sounds like the best way to start the day. Yeah, it was it was great.

Caleb 21:59

Oh.

Doug 22:00

Caleb of Cravings with Caleb on Instagram. Thank you so much for your time today, and thanks for being on The Pittsburgh Dish.

Caleb 22:08

Yeah, thank you so much for having me. I'm I'm truly honored, so thank you.

Doug 22:13

Up next, isn't all wine gluten-free? That was a question that recently came up with my friend Catherine. And here's what she has to say about it. Hey Catherine, welcome back to the table. Very nice to see you again, Doug. Catherine, we were talking off the cuff a couple weeks back, and you you mentioned to me something about gluten-free wines. And I was surprised to learn that not all wine is gluten-free.

Catherine 22:39

Most wine is gluten-free. Okay. And I think it came up in conversation because gluten-free is a big topic. People are afraid to go to restaurants, they're afraid to order certain things. There's just a lot of trepidation about eating out in the wild, as it were, for fear of a gluten contamination. So because I have people that are close to me, specifically my son's partner, they are extremely sensitive to gluten. And also like wine. And I wanted to make sure I was serving them something that they were going to enjoy and not have a regret afterwards.

Doug 23:17

Yeah, not get sick. Exactly. So can in the process of winemaking, can there be sort of like a gluten contamination? I mean, is this where this comes out of? Like when we think of like in a factory made with peanuts or something.

Catherine 23:30

In fact, Doug, that's the only way that gluten comes into wine.

Doug 23:34

Okay.

Catherine 23:35

So let's kind of back up the bust to the beginning. Wine's made with grapes. Grapes are fruit that are naturally gluten-free. And through most of the processing of a grape and turning it into wine, it doesn't see anything that would be anything related to even wheat until you get to aging. Okay. So when wines are aged, they can be aged typically a couple of different ways in stainless steel or in clay vessels, which are really kind of a neat thing. And that we're starting to see a lot more of that out there. Interesting. But they can also be aged in wood barrels.

Doug 24:13

Yes.

Catherine 24:14

And sometimes those wood barrels are sealed with a wheat paste.

Doug 24:19

Oh.

Catherine 24:20

Yeah. I was like that would really change things. And it does change things, but it doesn't change things as significantly as you might think. Okay. So for something to be considered gluten-free, it has to have less than 20 parts per million of gluten in it. So by being parts per million, it's, you know, what is the dilution of it in the overall thing that you're consuming? So fewer than 20 parts per million, unless you are hypersensitive to gluten, even if your wine has been aged in a barrel that happened to be sealed with a wheat paste, you're probably not going to pick up on it. It's essentially considered non-detectable when it's at that level.

Doug 25:03

But because of this hyper-awareness in the marketplace now or in the consumer's mind, are winemakers wanting to put gluten-free somewhere on the label for the consumer?

Catherine 25:15

There is a challenge where it comes to that. Winemakers cannot label things as gluten-free. And that's according to a policy that was established by the Alcohol and Tobacco Tax and Trade Bureau. So labeling it as gluten-free, there's barriers to that.

Doug 25:31

That's so interesting because that doesn't sound like it has anything to do with food.

Catherine 25:35

Well, alcohol and tobacco. It's a government thing. I'm not even going to try to unpack that. So in addition to the wheat paste, there is another potential way that gluten could come into contact with the wine. Think about when you pour a glass of wine and it just sparkles in the glass. Yes. And it's so clear. Well, in the process of making wine, a lot of times there are some suspended solids, natural byproduct of making the wine. There's nothing wrong with it. It just isn't pretty.

Doug 26:09

And they like the clarity.

Catherine 26:11

Exactly. That's one of the things you're looking for. So what a lot of winemakers will do is use what's called a fining agent.

Doug 26:19

Okay.

Catherine 26:20

And that could be egg whites. It could be bentonite clay. And there are even some wheat-based products where they're introduced into the wine and they catch all of those suspended solids, sit down to the bottom, and then the wine is then filtered, and you get that clear, beautiful wine that we're used to seeing in our glass.

Doug 26:42

So it doesn't really stay there, but again, the wine has touched maybe something that's in the wheat-related uh universe. Correct. And so there's another potential, uh, do we say cross-contamination?

Catherine 26:55

Perhaps, or maybe entry point. Yeah. I don't know. I'm not sure what the right words are for that. But again, even when that's the case, even if a wheat product has been used to clarify the wine, we're still lower than that 20 parts per million. So most wine should be safe.

Doug 27:11

If I am the person that is, you said earlier, hypersensitive, what do I do?

Catherine 27:17

Ah. So if you are one of those people who are extremely sensitive, a couple of things that you can do. When you're looking at a wine to purchase, take a look at the website. Was the wine aged in stainless steel?

Doug 27:30

Oh yeah.

Catherine 27:30

If it was aged in stainless steel, you should be good to go. Not an issue.

Doug 27:34

No wheat paste.

Catherine 27:35

No wheat paste. That little boogeyman's not coming to play in this game. And the other thing that you can do is because winemakers want you to feel comfortable with their wines, not everybody, but a lot of them. If you reach out to them and say, hey, I'm gluten intolerant. I have an issue with this. I'd love to drink your wines. Am I okay here? And a lot of them will respond.

Doug 27:58

This is like a contact us or something on the website.

Catherine 28:01

Hit their contact us button on their website and just ask. And I think most winemakers are going to be open to letting you know.

Doug 28:08

So they might reveal that whole clarity thing that they might be doing.

Catherine 28:12

They may not give you the exact thing that they're doing, but they're going to tell you the thing they're not doing.

Doug 28:17

There you go.

Catherine 28:20

So wine, by and large, you're safe. You're good to go. For the gluten-free person. For the gluten-free person. The gluten-free person should also be wary of wine coolers. Oh. Wine coolers are often made as malt products and they contain some kind of wheat in them. Okay. So if you are gluten sensitive, stay away from the wine coolers. Unless you want to make one at home, get a bottle of wine you know is safe, add a little bit of club soda, add a little spritz of your favorite juice that you know is one that you enjoy. And have your wine cooler be just a homemade version.

Doug 28:57

I love that. You have me thinking about Zima and Bartles and James. I don't think they make any of that anymore. A lot of listeners out there won't know what I'm talking about.

Catherine 29:08

Those were of a time. Yeah.

A Food Truck Day-Off Dinner

Doug 29:11

Oh, okay. Well, this clarifies things. I, you know, I was just surprised we were talking, and you mentioned about sort of gluten-free, and it just got me thinking that are not all wines gluten-free. So by nature, they are. By process, they might run into something that isn't. Correct. But at the end of the day, most folks are going to be safe. And if you're really worried, reach out to the winemaker. That's an excellent summary, Doug. Okay. Catherine, thank you so much. It's my pleasure, Doug. You can follow Catherine on Instagram at Your FairyWinemother. That's U R Fairy Wine Mother. What is a food truck owner eating on their day off? Al Lombar dozzi of Robal's Food Truck shares one of his go-to specials. We're back at the table with Al and Rob of Robals. I should probably say Rob and Al.

Rob 30:04

Whatever you want to do. Al and Rob and then Robals, it sounds good. Okay, that sounds good.

Doug 30:08

Guys, you're always on the road. You're in the food truck preparing amazing sandwiches and other dishes for folks. And I always wonder, what are you cooking at home when you have a day off? Al, how about you?

Al 30:21

Fried up some shrimp, a little bit of onion, a little bit of mushroom, just whatever I had in the fridge. Yeah. I made uh it's called uh leader's mac and cheese. Leader's mac and cheese. Yeah, for a little bit I I worked at Cheerleaders. So I learned this recipe basically from the guy that I was working with who took it home with me.

Doug 30:38

So and what's like the cheese sauce part of it?

Al 30:43

A little bit of heavy cream, a little bit of garlic, a little bit of butter, let it kind of thicken up a little bit and just start adding your grated cheese, whatever you got around.

Doug 30:50

Wow. And do you like macaroni noodles or do you take a different pasta shape to it?

Al 30:56

I mean, it's probably best to go with the macaroni, but I I use whatever. Okay.

Doug 30:59

Yeah. Just a short pasta.

Al 31:01

Just whatever you got, yeah. It sounds delicious.

Rob 31:03

I like shells actually for my mac and cheese.

Doug 31:06

Al, I like this. I like think for yourself cooking too, like what you have in the fridge and you go for it and then you sort of remember something. Thanks for the recipe. Thank you. You can give a follow to Robals Mobile on Instagram to see the locations for Rob and Al's food truck. If you enjoyed the show, consider buying us a coffee for this episode or supporting the show monthly. You can find links to those options at the bottom of our show description. And if you want to follow my own food adventures, you can find me on social media at DougCooking. That's our show for this week. Thanks again to all of our guests and contributors, and to Kevin Solecki of Carnegie Accordion Company for providing the music to our show. We'll be back again next week with another fresh episode. Stay tuned.