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LICK THE PLATE RADIO M-F at 4 AND 7PM
ON 102.1 FM AND WEEKLY IN THE COAST NEWS

THIS WEEK ON LICK THE PLATE
Chef/owner Barbara McQuiston from The Curious Fork

Listen to all 100+ LTP on KPRi Shows Here


chef/owner Barbara McQuiston from The Curious Fork



Barbara McQuiston
Founder & Executive Chef | The Curious Fork

McQuiston's passionate dedication to food has led to a finely tuned philosophy: good food, fresh food, and healthy food must all be one and the same. From visits to markets throughout the world to exotic adventures on a smaller scale within her own home kitchen, culinary curiosity has always been the guide for McQuiston's cooking endeavors. Barbara's path to The Curious Fork was perhaps unorthodox—she began her professional career in the field of aerospace technology ending up as an Office Director at the Defense Advanced Research Projects Agency (DARPA). The global influences she picked up through that first career, coupled with an ever-present personal passion for bringing loved ones around a table to enjoy the healthy, creative dishes she cooked, eventually led her to change her course.

A graduate of San Diego Culinary Institute, McQuiston has since honed her craft through training in several area restaurants, catering and continuing to find inspiration through searching local San Diego Farmers Markets for surprise ingredients. McQuiston founded The Curious Fork in 2012 with the goal of creating a warm, welcoming environment for busy local residents to ignite and explore their own culinary curiosity in educational ways. McQuiston's cuisine and programs cater to home cooks contending with dietary restrictions, allergies, aging relatives, and the constant search for healthy solutions, all while maintaining and emphasizing creativity and delicious taste. Barbara invites visitors to "share the curiosity, share the good times, and feed your passion. Follow the fork."


Lick the Plate, the popular San Diego food feature on KPRi is starting its third year on the air by expanding its guest list to include national culinary  personalities and adding the Red Fox Tails as the official show band.

"These past two years have been a blast," said host David Boylan. He added, "We have interviewed some of the top culinary personalities in San Diego including Javier Plascencia, Bernard Guillas, Hannis Cavin, and Food Network personality and San Diego Magazine restaurant critic Troy Johnson. From San Diego’s top chefs and restaurants to small mom and pop eateries, we have covered a wide range of the San Diego culinary scene, the people who drive it and their individual stories. The concept has proven itself in San Diego so it’s time to expand our guest mix to national culinary personalities that would resonate with any foodie audience. The addition of The Red Fox Tails as our show band will give Lick the Plate its own unique soundtrack with a cool surf-jazz style that reflects the San Diego location of the show."

Lick the Plate guest Hanis Cavin, chef and owner at the Carnitas Snack Shack praised the new capabilities of Lick the Plate. "David has an original format going with Lick the Plate. He is a storyteller first and foremost and he does a great job at it. I had a blast recording with him and it was fun to talk about subjects a bit out of the ordinary for culinary shows. I can’t wait to hear him interview some of the culinary heavyweights from around the country."

Haley Jones, Program Director at KPRi had this to add. "Lick the Plate’s format continues to evolve beyond food and really exposes the people behind all the amazing culinary talent in San Diego. It's a natural progression for the show to bring in big name guests for the KPRi audience and potentially other markets. David taps into what makes these people tick, from their culinary influences to their passions for music to where they like to eat and drink."

Lick the Plate Radio airs Monday through Friday at 4 & 7pm on KPRi, 102.1 FM San Diego and is engineered by Frankie Blue. Lick the Plate is also a weekly column in the Coast News in Encinitas, California.