Ann Delisi's Essential Cooking

Have you ever wondered if you have a food allergy? Doctors John Deledda, M.D. and Edward Zoratti, M.D. join Ann and James to break down the findings of the latest scientific studies on food allergies, including the roles genetics and environment play in food allergies and the potential for misdiagnosis of these conditions.

Jared Gadbaw, the Michelin-starred chef-owner at Oak and Reel, sits down for a conversation with Ann and James, delving into the chapters of his culinary expedition from culinary school to New York City, and ultimately Detroit, where he started Oak & Reel. Gadbaw compares Detroit and New York's food scenes and talks about building trust and pushing the boundaries of the Midwestern palate with seafood and house made pasta.

Detroit chef and social media star Jon Kung sits down with Ann and James to discuss his new book: "KUNG FOOD: Chinese American Recipes from a Third Culture Kitchen."

Ann and James sit down with cousins Emmet and Gino Baratta from Fairway Packing for a conversation about their family business located in Southeast Michigan. They talk about how relationships with chefs are vital to their success, and they discuss the quality focused mindset that began with the generations before them. Tune in to learn what goes into producing and supplying quality meats, from farm to to delivery truck. And get your notepad out, because they're going to teach you a thing or two about how to perfectly prepare that nice steak you just bought.

How would a Chef approach traveling to a country renowned for its culinary excellence? In this episode, Ann sits down with her co-host, Chef James Rigatto, to discuss his recent adventures in Italy—a country that holds food in the highest regard. James shares his practical strategies for planning his trips, including booking flights, indulging in local cuisine and drinks, and finding balance after a week of indulgent dining. Get ready to be inspired as James reveals his secrets for maximizing his culinary journeys in Italy.

Warda Bouguettaya is the visionary chef behind Warda Patisserie in Midtown Detroit. Warda has achieved remarkable success in the culinary world, being named one of Food and Wine's Best Chefs in America in 2022 and receiving the prestigious James Beard Foundation Award for Outstanding Pastry Chef. Warda's creations are a fusion of Algerian heritage, French flair, and Chinese influences. She talks with Ann Delisi and James Rigato about her path to Detroit, the enduring influence of her mother's cooking, and the thrill of being nationally recognized and celebrated for her delectable pastries.

Sadie Quagliotto of Hip in Detroit, and Vegan pro-artist Jessica Hayes join Ann and James to break down what it means to be vegan. They tackle the subjects of "animal product free" food, lifestyle, and makeup. Learn where to get a great vegan meal in the Detroit region, and how to know if your makeup is truly vegan.

Dearborn, Michigan is known for its fantastic food scene that boasts cuisine from around the Arab World. Fred Sareini is a hands-on expert on Dearborn's food. His day job as a clay sculptor for Ford Motor Company also plays very nicely into his reverse engineering mindset for food. Listen to hear about some of Fred's favorite Halal destinations in the Arab American capital of the United States.

John Vermiglio is the chef behind Detroit restaurants Grey Ghost, 2nd Best, and Basan, but his career kicked off in Chicago under the direction of the highly influential and infamous chef, Charlie Trotter. In this episode, John dives into what it was like to work with the legendary chef and how those experiences shaped his approach to opening his Detroit dining destinations.

In her latest book, the New York Times bestselling cookbook author and Emmy nominated TV host, Katie Parla, breaks down what makes each Italian Island's cuisine unique and delicious! In this episode, she joins Ann and James to discuss her writing, the Italian emphasis on digestion, life as an American living abroad, and where to find her favorite dishes. Buon appetito!

Take a deep dive into everything champagne with Paulina Schemanski, sommolier at Mabel Gray. She tells Ann and James all about what makes champagne... champagne, and how to best enjoy the misunderstood and underappreciated beverage. (Hint, you don't have to be at a wedding or New Year's party to enjoy!)

Hamissi Mamba, restaurant owner and recent winner of The Food Network's “Chopped”, talks to Ann Delisi and Chef James Rigato about his inspiring life journey from Burundi to Detroit. He speaks of how he and his wife Nadia Nijimbere overcame the odds to start a family and a thriving business in an unfamiliar culture.

Long time, no see! Ann and James take a moment to catch up with each other and set the table for the third season of Essential Cooking. They talk about exploring food through travel, their businesses, and highlight what's to come for the podcast in the year ahead.

You can replace your lawn with a food forest. Ann Delisi and Chef James Rigato talk with Samantha Stanisz about the food forest she planted. They talk about the benefits of replacing your lawn with food and how to prepare for next year's growing season in the winter.

Chef James Rigato talks with Ann Delisi about some of his favorite vegan dishes to prepare for Thanksgiving.

What are the origins of Detroit-style pizza? Who is your favorite? Listen to this episode from the CuriosiD podcast to find out. Have a question about the Detroit region or the people who live here? Anything you've always wondered about, found strange or downright confusing? You ask the questions and WDET helps you find answers.

Chef Javiar Bardauil joins Ann Delisi and Chef James Rigato to talk about his Core City restaurant Barda, which is known for its wood-fired cooking and Argentinian menu. He also talks about learning from world-renowned chef Francis Mallmann, and about his journey to Detroit.

Chef Andrew Carmellini, a two-time James Beard Foundation awardee talks with Ann Delisi and Chef James Rigato about how the rise in media attention surrounding Chefs has changed the industry, and how the work has changed in his thirty years in the industry. (Note: this episode contains explicit language.)

Ann Delisi and Chef James Rigato talk with Abby Olitzky, operator of Spencer, a wine shop and restaurant in Ann Arbor. discussing engaging with the farming communities in Michigan, sourcing fresh produce year-round and more.

Detroit Chef Phil Jones joins Ann Delisi and Chef James Rigato to talk about what drives him to provide Detroiters with affordable, locally-sourced, plant-based foods. Jones is a member of Too Many Cooks in the Kitchen for Good, and the co-creator of Farmacy Foods.

Chef James Rigato tells Ann Delisi all about his recent trip to Japan, and why the timeless and futuristic food culture there left him feeling inspired.

State Sen. Mallory McMorrow joins Ann Delisi and James Rigato to talk about how COVID-19 forced the state government and restaurant industry to work together. Plus, how the health of the Great Lakes region's lakes and rivers affect food producers and restaurants.

Jon Kung, a Detroit chef, has exploded in popularity with his TikTok cooking lessons. Kung joins Ann Delisi to talk about third culture food and the success he's found in recent years. You can follow him on TikTok, Instagram, and YouTube @chefjonkung.

Food writer and tour guide Anais Martinez talks about the culinary gems that travelers can look forward to when visiting Mexico City, which she also writes about in her blog, The Curious Mexican (thecuriousmexican.com).

Master Chef Shawn Loving is the executive chef at one of the most prestigious, and demanding, kitchens in Detroit — The Detroit Athletic Club. In this episode, Chef Loving talks with Ann and James about how he came to be one of only 72 Master Chefs in the U.S., cooking for thousands of guests at a time, and how LeBron James got him cooking for USA Basketball at the Olympic Games.

Ann and James talk with Ken Nagao, the managing partner at Sharaku, an acclaimed Japanese restaurant in West Bloomfield, Michigan. Sharaku is celebrating its 25th anniversary this year, thanks to its commitment to serving traditional Japanese cuisine.

Chef James Rigato reports back from his trip to the Valle de Guadalupe in the Baja Peninsula. He talks about regional differences in tacos, and how he approaches a food trip.

Val Markel of Val's Pizza joins Ann Delisi and Chef James Rigato to talk about the national popularity of Detroit-style pizza, and how she sets herself apart in Detroit. Despite starting a pizzeria in Detroit, which is already home to longstanding mainstays like Buddy's, Cloverleaf and Loui's, Markel has found her niche by embracing the traditions of Neapolitan pizza.

Antoine Przekop is a sommelier who has worked in the food and wine business for a long time. He's recently taken on a new role as sales director for Motor City Seafood. Antoine joins Ann Delisi and Chef James Rigato to talk wine and sourcing fresh seafood.

Brennan Calnin of Satellite Food Truck joins Ann Delisi and James Rigato to talk about supply chain headaches, the rising popularity of vegan food, and the pros and cons of owning a food truck.

Desiré Vincent Levy talks about supporting food workers in Detroit during the pandemic and facilitating training and job placements with her company, Detroit Kitchen Terminal.

Dazmonique Carr of Deeply Rooted Produce joins Ann Delisi and Chef James Rigato to talk about delivering locally-grown produce to Detroiters.

Sean O'Keefe of Mari Vineyards talks about what makes Michigan-made wine so unique, and how climate change is affecting the delicate environmental balance necessary for growing grapes in Michigan.

Ryan Burk, head cider maker at Angry Orchard, joins Ann Delisi and Chef James Rigato to talk all things hard cider – how the apple made its way to North America from Kazakhstan, the key components of a well-balanced cider, and the never-ending pursuit of new apple varieties.

Andrew Blake of Blake’s Orchard & Cider Mill joins Ann Delisi and Chef James Rigato to talk about how the family business has adapted over the years, fighting spring frosts, and preparing for the return of orchard visitors this summer.

Chef Laura Romito of Detroit Kitchen Connect joins Ann Delisi and Chef James Rigato to talk about the food entrepreneurship program at Detroit’s Eastern Market. She also offers tips for new food business owners to consider when they’re starting out.

Tomm Becker of Nifty Hoops and Sunseed Farm joins Ann Delisi and Chef James Rigato to talk about the benefits of hoop houses for home food growers.

Mark Kurlyandchik joins Ann Delisi and Chef James Rigato to talk about the Detroit Free Press 2020 Food Fighters honorees, which was also his last piece for the Free Press after five years as food writer.

April Anderson of beloved Detroit bakery Good Cakes and Bakes joins Ann Delisi and Chef James Rigato to tell the story of how appearing on The Today Show created an unimaginable demand for shipping her cakes across the country, and how that experience set them up for success when the pandemic hit.

Sommelier Chris Hunter of Vino Volo at Detroit Metro Airport talks all things wine with Ann Delisi and Chef James Rigato, including his childhood introduction to the wine business. He also weighs in on the screw cap vs. cork controversy and decides on the wine he would choose for his last glass.

Drew Patrick of Michigan Fields joins Ann Delisi and Chef James Rigato to talk about launching an online grocery store during the pandemic. His new company connects customers with Michigan-made, locally sourced food. Chef Rigato also talks about why you should think about adding beef liver to your menu.

Dearborn, Michigan has a vibrant food scene known for its traditional and modern Arabic cuisine. But can Dearborn’s Arab American-owned restaurants make it to the other side of the pandemic? In this episode of Essential Cooking, Zahir Janmohamed joins Ann Delisi and Chef James Rigato to talk about how Dearborn’s Arab American food scene is coping with COVID-19.

The winter months are long and cold, but there is plenty to enjoy this time of year. Chef James Rigato shares his recipe for an aromatic sipping broth and talks with Ann Delisi talk a few comfort foods that anyone can make at home: soups, stocks, and broths. Using ingredients that are easy to find at your local supermarket, you can create a broth or stock that will provide a welcome warm-up in Michigan’s cold weather months.

Dink Dawson owns the Green Mile Grille in Detroit, a dream he nurtured while serving six and a half years at the Lakeland Correctional Facility in Coldwater, MI. Dawson joins Ann Delisi and Chef James Rigato to talk about how he learned to cook and become a restaurateur in prison under the guidance of Chef Jimmy Hill.

Food influencers The Kitchenista and Mighty in the Mitten join Ann Delisi and Chef James Rigato to talk about what led them to cooking food for Instagram and the challenges of creating daily content. 

Urbanrest Brewing Company’s owner Zach Typinksi joins Ann Delisi and Chef James Rigato to talk about the “low and slow” brewing philosophy, the rigors of becoming a certified cicerone, the history of Oktoberfest, the 11-year-old culture behind their kombucha, and being a victim of his own success.

Restaurant staff work hard to give you an enjoyable dining experience. As a customer, small acts of kindness towards your server and kitchen staff can go a long way. In this episode, find out why you should always tip your server, never send your food back, and bring a 12-pack of beer with you next time you eat at a gastro pub.

Thanksgiving is going to be different this year, but don’t let that stop you from going all out in the kitchen. You can make your Thanksgiving meal memorable and delicious with these tips from Chef James Rigato and Chef Molly Mitchell (Rose's Fine Food). This special Thanksgiving episode covers brining and roasting your turkey, plus pro tips on favorite side dishes like mashed potatoes, green bean casserole, sweet potatoes, and much more.

Climbing the culinary ranks requires hard work and persistence, but it’s also full of laughs and surprises. Chef Anthony Lombardo (Shewolf) and Chef John Virmiglio (Grey Ghost) join Ann Delisi and Chef James Rigato (Mabel Gray) to share hilarious stories from their culinary careers. The chefs compare cooking school experiences, talk about the difference between cooking in Italy and the United States, being contestants on cooking shows and naming their restaurants.

Julia Child is a culinary icon. Her pioneering cooking shows made home cooking fun and easy for a generation of Americans. In this episode, Ann Delisi and Chef James Rigato talk about Julia Child’s legacy, her relationship with Chef Jacques Pepin and recall some of her famous sayings. 

What did Prohibition have to do with America’s love for Italian food? A lot, it turns out. Ann Delisi and Chef James Rigato look back 100 years to the start of Prohibition and talk about its lasting impact on Italian food, how it affected cider production in the U.S., and the origins of the famous cocktail, The Bees Knees.