Feeding The Birds Podcast

Brent Celek and Rick Lovato played together on the Eagles Super Bowl Championship Team in 2017. You can only guess they exchanged stories from their days in the restaurant business. Rick was working at his family’s sub and pizza shop in Lincroft, New Jersey when he got the call from the Birds and you know the rest of the story. Rick can also draw some comparisons to working in a kitchen to life on the gridiron. Brent Celek had a passion for food and design and decided to open a restaurant in Philly. Trying to balance football and the food business was a challenge he wasn’t prepared for so Celek closed his restaurant, but he kept his entrepreneurial spirit and his love for Ina Garten! We’ve all gotten used to take away, so is there really any point in dining in? Ross Tucker and Colleen Wolfe have some thoughts and boy, do they share them. See omnystudio.com/listener for privacy information.

Eagles legend Brian Mitchell grew up in Louisiana with its rich food history of cajun and creole cooking. Add to that, Brian’s father was a chef, so Brian knows what he likes. And Brian likes SPICE! He has packages with his favorite southern spice shipped to DC where he works as a football analyst, commentator and radio co-host. Brian also has written a children’s book titled, A Champion’s Heart, it is full of love, football and life lessons for people of all ages. And on the debate stage - it starts to heat up as Ross Tucker and Colleen Wolfe try to decide how hot is too hot? Brian’s Book - A Champion’s Heart See omnystudio.com/listener for privacy information.

For a lot of Eagles fans, football means family. Watching the games together, passing your love of a team to your kids and creating your very own game day traditions. The Eagles’ family is a big one - we’ve all heard a “GO BIRDS” if we’re outside of the city proudly wearing our Eagles Green. To that end Derrick is adding an ‘f’ to his list this week - it’s still food, football and fun but he’s coming in with family in this episode. Derrick interviews three guests who embody all of the above. Tommi Vincent is an entrepreneur, mother, and grandmother. She’s a podcaster, a chef and co-founder and COO of Vincent Country, “ which pays homage to the accomplishments and the strength of the Black family unit and is considered as its own country.” Tommi is also the wife of Eagle’s legend Troy Vincent. Tommi shares stories of the importance of food in her family and why sitting down for a meal all together is one of the highlights of her day. Brandon and Carlyne Graham are raising two kids with a simple food rule: “you at least have to try it.” Then and only then can you decide you don’t like it. While Brandon was recovering at home he told Derrick about Carlyne’s specialties, who does most of the cooking and how his newer diet changed the way the family eats. Or and Carlyne dishes on what Brandon cooked for her when they were dating, but doesn’t cook anymore. Colleen Wolfe and Ross Tucker gather around the family table with only one topic to discuss - which holiday has the best food. More from Brandon and Carlyne Graham More from Tommi Vincent and Vincent Country See omnystudio.com/listener for privacy information.

In 1999, when the first bottle of his Jean Louis Vermeil Cabernet was produced, Coach Dick Vermeil was hooked. Like all of his endeavors, whether it was football, broadcasting or wine - the Vermeil-ism of surrounding yourself with capable people and you will be a success still rings true. Coach Vermeil is the number one salesman, a fact he is proud of. Today, Vermeil wines offers 11 different wines in Napa Valley, not far from where he grew up. Terry Hoage is one of the few safeties in the NFL to have scored a touchdown - his only one. What’s rarer still, he scored while he was playing with the Eagles - at the height of Buddy Ball. After dabbling with several post retirement careers, Terry and his wife, Jennifer, moved their family to Paso Robles, on the central California coast. It was on the piece of property where they started TH Estate where they produce Rhone-style wines. Terry tells Derrick he is having fun and every wine name has a double meaning - one from Terry’s football career and one from his wine-making life! Colleen Wolfe and Ross Tucker have it out as they go they try to decide which is the better beverage: beer or wine. To sample Coach Dick Vermeil’s Wine More from Terry Hoage at TH Estate See omnystudio.com/listener for privacy information.

Derrick Gunn is passionate about grilling, so it was a perfect fit when former Eagles cornerback, Mark McMillian, agreed to join him for an interview. Mark 'Mighty Mouse’ McMillian played for the Eagles from 1992 to 1995, and has had a passion for grilling since he burned his first hamburger when he was in college playing for Alabama. He’s come on by leaps and bounds since then - he has a line of sauces, rubs, and seasonings so everyone can be ‘Grillin with McMillian’ at home! Because as Mark says, “everyone loves food and it is a good way to everyone’s soul.” Colleen Wolfe and Ross Tucker are here to convince Blake Wexler which city has the best bbq - it gets sort of heated! More from Mark at Grillin with McMillianSee omnystudio.com/listener for privacy information.

Derrick Gunn is passionate about grilling, so it was a perfect fit when former Eagles cornerback, Mark McMillian, agreed to join him for an interview. Mark 'Mighty Mouse’ McMillian played for the Eagles from 1992 to 1995, and has had a passion for grilling since he burned his first hamburger when he was in college playing for Alabama. He’s come on by leaps and bounds since then - he has a line of sauces, rubs and seasonings so everyone can be ‘Grillin with McMillian’ at home! Because as Mark...

It’s time for Feeding the Birds presented by Pepsi! This season we’re welcoming Derrick Gunn as host. He's really the perfect choice, because his interests align with the mission of Feeding the Birds - we want to bring you stories of food, football and fun and Derrick does just that! Derrick has invited Coach Dick Vermeil, Brandon Graham, Rick Lovato, Mark McMillian, Tommi Vincent and many more to share their favorite food stories with him. And because this isn’t only a food podcast he’s peppered in some football too! Plus, Derrick has a dash of help from comedian and co-host Blake Wexler. Each week, Blake is joined by passionate food and football fans, Colleen Wolfe and Ross Tucker who wanted in on the action. They pop each week to debate the pressing questions of our day - mild, medium or hot? Dine in or take out? Wine or beer.? Pull up a chair, grab a cold beverage and enjoy! See omnystudio.com/listener for privacy information.

Coming May 24: Season 2 of Return Game: Birds, 'Boys, and Bad Blood, presented by NovaCare Rehabilitation, hosted by Rob Ellis and Derrick Gunn. This nine-episode season will take you on a deep dive into the decades-long rivalry between the Philadelphia Eagles and the Dallas Cowboys. It's a rivalry that started when the Eagles were World Champions, and it has spanned decades with no signs of letting up. Sure, you've seen the games, but there's more – so much more – to both sides of the story. You'll hear firsthand from the Eagles legends who lived them. Whether you're an Eagles fan or not, learn why this is one of the fiercest rivalries in sports. Subscribe now, so you don't miss any of the excitement!See omnystudio.com/listener for privacy information.

Chef Tim Lopez shares 13 years of experience cooking for the Philadelphia Eagles in the new season of Feeding the Birds, presented by Pepsi. Chef Tim describes the NovaCare Complex, the team's training facility, and recounts his first meal service at the grill. You'll also want to hear his memorable anecdote about Hall of Fame quarterback Donovan McNabb.See omnystudio.com/listener for privacy information.

Breakfast for some is arguably the most important meal of the day. In the NovaCare Complex Cafeteria the breakfast spread can leave those who are not accustomed to it - speechless. If you are visiting you may run into Harold Carmichael who loves to come in for some slow-cooked grits and eggs. After other players saw what Harold was eating, they gave those creamy grits a try, perhaps this breakfast staple is a key to the Hall of Fame. Brandon Graham loves a breakfast steak, but that’s too heavy for Coach Josh Hingst. He gravitates towards a less beefy start to his day. But what’s his go to meal? Get ready to hear about crispy boys and Dave Spadaro’s favorite breakfast. And if grits and steak aren’t for you, Chef Tim shares what else might tempt you for a sweet start to your day. Check it out!See omnystudio.com/listener for privacy information.

What happens when you have a Philadelphia Eagle plan the lunch menu? Amazing things! The Player Spotlight Meal showcases the foods and food culture of the team. The meals open a small window into who these men are when they are not suited up on the field. These Wednesday lunches are a highlight meal of the week. What do Sun Tzu and Chef Tim Lopez have in common? They are both all about getting into the mindset of your opponent. Chef Tim does this through serving up popular dishes from the cities where the Eagles are playing that week. If you eat Cincinnati’s skyline chili, the week you play the Bengals, chances are you are going to beat them! And when your body is a temple and you need it to perform at the NFL level - do you ever get a cheat day when it comes to your diet? Check it out!See omnystudio.com/listener for privacy information.

Cooking for the best team in the NFL really stretches a kitchen team’s culinary creativity. Keep in mind that each meal needs to provide the right balance of nutrients and fuel. It is the top priority of the NovaCare Complex kitchen’s team to help players achieve their diet goals, but as professional chefs, it’s in their DNA to pile on the flavor and push culinary limits. When you cook three meals a day, seven days a week, for the same people, you want to carve out something out of the routine. Wednesday and Thursday night dinners are the chance to give the players and coaches some Michelin star treatment. Now, we aren’t talking white linens and polished cutlery, but we are talking high-end ingredients prepared in unexpected ways. Patio Dinners are a Wednesday night staple at the NovaCare Complex Cafeteria. Delicious meats and seafoods grilled to perfection rain or shine. Can you guess how many grilled oysters the team can eat over the course of one of these meals and which player is the biggest fan? On Thursdays, who can resist a themed dinner - certainly not the Eagles. The team travels to Brazilian steakhouses and New England beachside crab boils without leaving Pattison Avenue. And if you are looking for a decadent side dish to whip up, look no further than ‘crack potatoes’, so you can eat like an Eagle tonight! Check it out!See omnystudio.com/listener for privacy information.

Pizza! We could probably just stop the description of this episode right here, but, of course, there is an Eagles’ spin on this team favorite. Tucked in the corner of the kitchen is a gas-powered pizza oven. It can handle five to six pies at a time. The toppings run the gamut from your traditional items, pepperoni and sausage to more gourmet, black truffle and runny egg. That’s the go-to combo of Jeffrey Lurie. This pizza oven has quite the origin story. It even involves a member of the kitchen team being sent on a grand pizza field trip to learn his pie-making technique from a master all the way in… Brooklyn. It was so popular that the nutrition team had to step in and slow the team’s pizza intake. It was a sad day at the NovaCare Complex Cafeteria, but pizza ovens can be used for cooking all sorts of tasty dishes. Check it out!See omnystudio.com/listener for privacy information.

It’s gameday in Philadelphia. While you might be preparing your tailgating menu, dreaming of your loaded nachos or out buying your secret spice for your gameday wings, at the NovaCare Complex Cafeteria preparations are underway cooking the food that will lead to victory. Gameday meals are the one day during the week that a player’s diet is highly regulated. The menus are designed and overseen by the kitchen nutrition team. There is still the variety and flavor players expect, but certain tweaks are made to give each player what they need to get through the game. Sadly, there is no pre-game gorging on local specialties when the team is on the road. Members of the nutrition team travel with the Birds to ensure the same dietary requirements are met wherever guys are. In fact, being able to provide the controlled menu is a requirement for any hotel. The pressure! Have mayonnaise, will travel. That was the motto of the food staff who accompanied the team to London in 2018 to play the Jacksonville Jaguars. The comforts of home were shipped ahead of time, so on gameday at Wembley Stadium, there were a few familiar (jars) faces. If you are an athlete on any level, this episode will give you some ideas of how you can eat to win, even if it’s a victory of getting off the sofa! Check it out!See omnystudio.com/listener for privacy information.

Some at the NovaCare Complex might argue that the sandwich is the true winner of the lunchtime rush. It’s hyper-customizable and you can run out the door with it. Of course, this being the Eagles, it’s not just a ham on wheat, oh no, it’s whatever your stomach desires. And the sandwiches all come with nicknames – there’s the Wolfpack and the J-Matt. Each player and staff member have a special spin on a sandwich and the kitchen team is there to accommodate the request. If Dave Spadaro wants his ham and cheese warm, but his bun untoasted – it can be done. If a player wants a burger piled with fries and cheese on his cheat day - order up - with no judgements! Plus, Chef Tim was tasked with creating a sandwich to represent a few Eagles players, so if you are wondering, what a sandwich version of Carson Wentz might be, listen to this to get your answer!See omnystudio.com/listener for privacy information.

In 2017, the Eagles acquired a game-changer. No, it wasn't on the field. It was in the kitchen – a double-barreled smoker. Chef Tim takes you through what it was like before the smoker arrived on the campus of the NovaCare Complex and how it helped enhance one of the fun, weekly cooking experiences for the players, coaches, and staff.See omnystudio.com/listener for privacy information.

A parking lot in South Philly is not really the place one expects to find top notch barbecue, but the chefs at the NovaCare Complex have been turning out smoked delights since 2007. But everything changed for the kitchen team when they went from a single barreled smoker to a double-barreled beauty. It opened up a world of smoky possibilities. From meat, fish, vegetables and even cheese, there was nothing that wasn’t smoked. You could say an addiction to the smoker was developed. It elevated...

Some at the NovaCare Complex might argue that the sandwich is the true winner of the lunchtime rush. It’s hyper-customizable and you can run out the door with it. Of course, this being the Eagles, it’s not just a ham on wheat, oh no, it’s whatever your stomach desires. And the sandwiches all come with nicknames - there’s the Wolfpack and the J-Matt. Each player and staff member have a special spin on a sandwich and the kitchen team is there to accommodate the request. If Dave Spadaro wants...

Pizza! We could probably just stop the description of this episode right here, but, of course, there is an Eagles’ spin on this team favorite. Tucked in the corner of the kitchen is a gas-powered pizza oven. It can handle five to six pies at a time. The toppings run the gamut from your traditional items, pepperoni and sausage to more gourmet, black truffle and runny egg. That’s the go-to combo of Jeffrey Lurie. This pizza oven has quite the origin story. It even involves a member of the...

Cooking for the best team in the NFL really stretches a kitchen team’s culinary creativity. Keep in mind that each meal needs to provide the right balance of nutrients and fuel. It is the top priority of the NovaCare Complex kitchen’s team to help players achieve their diet goals, but as professional chefs, it’s in their DNA to pile on the flavor and push culinary limits. When you cook three meals a day, seven days a week, for the same people, you want to carve out something out of the...