Grit with Deb and Fitz

On tonight's episode of Grit with Deb and Fitz, Sam Garrity, long time peninsula chef, will be on to discuss his recent stint in the kitchen at Vintage Tavern in Suffolk, and to preview a new project he's a big part of. Also on the show, Fitz wonders if he is being used for his body and if so, he kind of likes it, and Deb runs down antiquing in Richmond.

On this week's episode of Grit with Deb and Fitz, Seth Casana of Whurk Magazine will be on to talk about covering art, music and culture in Virginia as well as the new Art Attack Project coming later this month in Fredericksburg. Also on the show, Deb weighs in on the Serena Williams/ US Open controversy and Fitz can't get away from the EM/ MGK beef in his feed.

Get ready for a lively Grit with Deb and Fitz...Fitz speaks on the mystique of sex as a teen verses the blunt realities of sex in your 30's. Deb watches all nine hours of Aretha Franklin's funeral so you don't have to. And Chef Tasha Roberts stops in to talk about her Creole Cuisine through Bonjou.

On this week's Grit with Deb and Fitz, Miasia Osbey of Real Women Cook LLC and Videographer Trisha Thornton will be on to talk about their new short food documentary for RWC EATS on Noodle Man in Virginia Beach. Also on the episode, Deb professes her love for the Wendy's mixtape dissing McDonald's and Fitz moans about moving for all fat men.

This week on Grit with Deb and Fitz, Fitz talks about what it means to be a "face-ist", Deb shares her Aretha Franklin story, and Mammoth Black stops by to talk about their upcoming album and local shows.

On the next Grit with Deb and Fitz, Culinary Institute of Virginia standout students Joy Leapley and Ahmard Neely, both team winners at the recent 3 Cities Chef Challenge, will be stopping in. Deb and Fitz will also recap Bob Roberts of Redwood Smoke Shack’s recent invite only whole hog barbecue luau, and Fitz weighs in on the Virginian Pilot's continued dismissal of Hampton Roads based pitmasters, despite the explosion of barbecue in recent years.

"The Real Boss Hog" Forrest Warren will be on the latest episode of Grit with Deb and Fitz. Chef Warren of Smoke in Newport News will be talking all things barbecue, while Deb goes in on Gordon Ramsay and Fitz chimes in on Smithfield Ham not being made in the town of Smithfield anymore.

Join Deb and Fitz this week as they talk about unconventional issues and are joined by Jodi Moore Newland, owner of Sweetwater Cuisine, and AJ Hyman, Executive Chef of Sweetwater Cuisine.

On this week's Grit with Deb and Fitz, we'll talk to the "ham-evangelist" himself, Keith Roberts of Edwards Virginia Smokehouse. We'll get some insight into their smoked, cured, and country hams including their signature Surryano ham. Also on the show, a major debate breaks out about season 2 of Marvel's Luke Cage and some details emerge about the coming 3 Cities Chef Challenge dinner.

Tonight’s Grit with Deb and Fitz radio show is one you won't want to miss! Special guest Cheo Hodari Coker, executive producer and showrunner of Marvel's Luke Cage on Netflix will be on to talk about how music is almost another character in Luke Cage season 2, the variety of black creatives working in Hollywood today, and he shares one of his favorite restaurants in New York.

On this week's episode of Grit with Deb and Fitz, our special guests are Andrew Yancey, owner of Tarnished Truth Distilling Company and Chef Sam Reyes of The Hunt Room and we’ll be talking about their commitment to using local ingredients, and how dishes are uniquely paired to compliment their craft spirits which continue the legacy of Virginia whiskey. Fitz will explain why he's not willing to die while flying to Florida, while Deb talks about the fried chicken capital of the world.

Chesapeake’s own Chef Dedra Blount will be stopping in to talk with Deb and Fitz. Blount, owner and chef at Now You're Cooking Culinary Studio, will be discussing her respected career as a chef and instructor in Hampton Roads having taught a who’s who of successful chefs throughout the seven cities. Blount will also give her thoughts on being one of the chefs picked to compete in this year’s 3 Cities Chef Challenge Part 2 in August as she will cook aside Chef David Regular Hannah of Stoley's and Chef Ian Patrick Hock of Codex_VA in this year's premier culinary showdown!

This week, Deb and Fitz's special guest is Sam Quick, Culinary Institute of Virginia alum and sous chef at The Butcher's Son Chesapeake. Chef Quick will reveal some of his favorite restaurants in Chesapeake and breakdown what it takes to be a respected sous. And it wouldn't be right unless Fitz goes on an epic rant...this time it's about hospital chairs.

Deb and Fitz will be chatting with bluesman and semifinalist of this year's The Voice, the man himself, Pryor Baird. In light of that, this episode of Grit with Deb and Fitz will take a detour from food and instead revolve around music, with Deb losing her sh*t over the new Beyoncé and Jay-z video Ape Sh*t, and Fitz showing us his age a bit and talking about Guns & Roses.

Southern Grit is excited to announce that Chef Chris Scott, owner of Butterfunk Kitchen in Brooklyn, NY will be Sunday's guest on the Grit with Deb and Fitz radio show. Scott has been twice recognized by the James Beard Foundation with the "Dinner of the Year Award", has cooked for dignitaries, and was a semifinalist and fan favorite on season 15 of Bravo's Top Chef in 2017-18. Chef Scott will share his thoughts on the the future direction of Soul Food as he sees it, the parallels of Amish food and Soul Food, and the opening of his new restaurant, Sumner's Luncheonette.

On the latest episode of Grit with Deb and Fitz, this week's guests are Skyler Pittman and Vanessa Nichelson from Copper and Oak Craft Spirits in Olde Town Portsmouth, and we're discussing everything from late night Youtube searches to the Drake and Pusha T beef, to how Virginia is actually the birthplace of American whiskey as we know it.

The minds behind Southern Grit Magazine will debate if NYPD Blue's Andy Sipowicz is a redeemable character or not, if Mac and Cheese potentially falls on cultural lines, and Deb and Fitz will welcome Chef and Pitmaster Chris Bailey to the show to discuss his coffee encrusted smoked meats at Froggie's in Virginia Beach.

Chef Moe Stevenson of My Mama's Kitchen will be guest hosting the show with Deb and Fitz. We'll be discussing The Notorious B.I.G.'s food rhymes, Naked and Afraid's aggressive flies and survival eating, and we'll be joined by James Beard Foundation award winning author Adrian Miller, who will discuss African-American barbecue culture.

We’re talking about NBC’S The Voice, NYPD Blue and 2018 James Beard award winners. Fitz reveals his devotion to Pryor Baird’s voice and admits to being a #priority. Deb runs down results for some of the James Beard award winners and details info on 2018 Best Chef Southeast winner Rodney Scott. Also, Fitz finally get to do a Fitz’s Finds highlighting Island Jerk Hut, My Mama’s Kitchen, Ihaw Ihaw and the Pure gas station in South Norfolk. Chef and Culinary Institute of Virginia instructor, Mark Bedzik stops in to talk about his 2018 produce excellence in food service award for the chefs garden at CIV.

We’re talking about the history of Virginian barbecue which is the history of American barbecue and how it centers around the contributions of African-Americans, Africans and Native Americans. Fitz also gives Deb grief about being a “cracker connoisseur” and they recount eating grasshoppers at Benchtop Brewing Company. Pitmaster Al Devane of Carolina Son BBQ stops in to discuss his restaurant’s two year anniversary and shares some of his compelling personal story that drives him to cook barbecue with passion and love.

We’re talking about some of the best fried foods in Hampton Roads. Deb and Fitz talk about listening to classic rock and death metal in the car on the way to eat out. Deb talks about how African-American women crab pickers helped to turn Hampton into an economic engine and about fried crab, a local delicacy you might not have heard of. Deb and Fitz also debate the deliciousness of yeast vs. cake donuts. Pitmaster Bob Roberts of Redwood Smoke Shack drops in to talk about his award winning food truck, his recent trip to Texas to try local barbecue, and a bit about his barbecue process.

We’re talking egg spoons, classism and sexism. Deb draws Creole parallels between Chanda Clark’s cooking at Mango Mangeaux in Phebus and Beyonce’s Lemonade album on the heels of her headlining Coachella performance. Deb and Fitz also profess their undying love and obsession for hotdogs and ice cream. Sommelier Nikolay Dimitrov of the Culinary Institute of Virginia visits to recommend some affordable wines and recommend wine programs in Norfolk and Virginia Beach you should try.

We’re talking national and local culinary legends. Deb details the long reaching influence of Edna Lewis, an African American chef and author who’s cookbook is considered to be the definitive study of southern cooking. Deb and Fitz discuss their recent meeting with acclaimed 79 year old baker, Mozell Brown of the Smithfield Inn. And Deb hijacks Fitz’s Finds baiting him into a “good ice”, DMX, and Cookout late night excursion tirade. Owner/Baker Lisa Lain of The BonBonnier stops in to talk her handmade confections and details her wedding season cake rush.