Exploring Cagan Crossing Farmers Market with Chef Lynn Wheeler

Left of Str8 Podcasts

Today’s Rainbow Gastronomy finds our Special Foodie Correspondent, Chef Lynn Wheeler at the Cagan Crossings Farmers Market in Clermont, Florida. Chef Talks to some of the amazing Vendors there and you can find their contact information below:

Chef Lynn Wheeler: www.cheflynnwheeler.com

Instagram: @Chef Lynn Wheeler YouTube: Getting Saucy With Chef Lynn

The Bees Knees Coffee

Instagram: @thebeeskneescm

Facebook: @The Bee's Knee's Coffee Machine

Jerusalem Street Food

Instagram and Facebook: @Jerusalem Street Food

Empanaduhs

Instagram: @tnsempanaduhs

Facebook: @empanaduhs

Liz's Florida Cakes

Call or text: 215-570-5555

FeFe's Pies

Facebook & TikTok: @fefespies

Instagram: @fefes_pies

Dips by Jeanette

email [e-mail]

Sheri's Sourdough N' Such

Facebook: @Sheri's Sourdough N' Such

Fruits of Your Labor

Facebook: @Fruits of Your Labor LLC

Instagram: @fruitsofyourlabor113

Grandma's Kitchen Italian Cookies

call or text 407-572-3732

Welcome to Rainbow Gastronomy on the Left of Str8 Radio Network. These are bonus foodie episodes that feature all things foodie with our Special Correspondent, Chef Lynn Wheeler in Florida. Here you will find cooking tips, restaurant reviews, seasonal recipes, and even an occasional interview or two with other culinary professionals. These episodes feature something for every home cook to enjoy and for those that might want to learn a new trick or two.

Chef Lynn Wheeler is a professional chef with an extensive background in all aspects of food preparation and service. He runs the successful website, www.cheflynnwheeler.com where he features recipe’s, information on his catering business, the “Duck Truck Gourmet,” and much more. You can follow Chef Lynn on social media at @cheflynnwheeler. Look for his YouTube channel. He will be presenting segments twice a month. You can email Chef Lynn here at Left of Str8 Radio, to give foodie recommendations, profiles of people you would like to see him discuss, and any of your burning foodie questions. His email is [e-mail]

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