You'll find Cocktails, Brunch, Decadent Desserts and Coffee on this week's Food Farms and Chefs Radio Show!

Our first guest, Matt Satten, is no stranger to the popularity of libations-and drew upon the acquired knowledge to form Top Dog Cocktails.  The cocktails, Greyhound, Whiskey Lemonade, Blood Orange Margarita, and Peach Mango Iced Tea are all crafted using hard liquor.  In a world inundated with hard seltzers, Top Dog Cocktails offers great mixed drinks without the hassle to make it from scratch.Next, we heard from Nery Burgos, Chef and Owner of Breakfast at Blume located in Delaware.  Burgos, who graduated with a BA in Business Management, utilized her career to follow through with her life-long passion within the culinary industry.  Nery's career path was inspired by one of her high school teachers, which she vowed to follow the three rules he suggested: Have a means to make money, have a passion, and have a hobby. Burgos' focus on three rules lended itself to the success that bloomed Breakfast at Blume.Lastly we spoke with Ash & Pretha Kailath, the owners of Lu & Aug's in Ardmore, PA.  They founded their dessert and coffee shop as a family entrepreneurial endeavor--and soon thereafter the magic of combining ice cream with coffee known as an Affogato became one of the most popular menu items for their business.  On top of offering inventive (and instagrammable) desserts, they help support local business by including them into their heavenly ice cream creations--see for yourselves as they pile on 4th Street cookie company's brownies, silky-smooth chocolate ice cream (the Chocoholic), or their signature affogato made with OX Coffee Roasters Espresso poured over your ice cream.   If you're curious to find out what else each of this week's guests can tempt you with--be sure to tune in to Food Farms and Chefs Radio Show!