Little Rock Foodcast

Scott Parton and I sit down at Flyway Brewing Company to discuss the new radio show Tap Talk, airing its debut episode on 103.7 The Buzz. Scott and I talk about the show and what listeners can expect from the one-hour program. We also discuss Little Rock's beer scene, how the city fits in with the national craft beer movement and our picks for the best beers released in 2015.

Three Fold owner and head chef Lisa Zhang talks with the Foodcast about her authentic Chinese restaurant, including stories behind the menu and how she came to start a restaurant in the first place. We discuss the differences between Chinese and American cultures, how to improve the food we eat, and the single most important ingredients that go into the best cuisines.

The Foodcast crosses state lines for the first time to talk with Jeff Schrag, owner of Mother's Brewing Company in Springfield, Missouri. We talk about making craft beer in a state dominated by Budweiser, how Mother's fits in to the national craft beer scene and go over in detail a few of the beers Mother's offers. Plus, Schrag talks about Little Rock's impact on his brewery and how Mother's has inspired and challenged Arkansas brewmakers to put out a quality product.

I sit down in the dining room of the famed Capital Bar and Grill to talk with chef de cuisine Arturo Solis. We discuss his early life in Miami and how that's affected his cooking style, how he blends French and Southern techniques, and what his plans are for future menus at the storied restaurant at The Capital Hotel.

The Little Rock Foodcast returns from its hiatus with Anthony Valinoti, chef and owner of Deluca's in Hot Springs. We talk about what makes his critically acclaimed pizza so special, including the importance of trial and error and sourcing his ingredients. We also discuss why he moved to Hot Springs, Arkansas, in the first place; his passion for his customers; and why he considers it so important to have a life outside of the restaurant.

Back from Japan to visit his home state, Ben Bell stops to chat with the Foodcast about training to brew sake. We discuss how Bell left the United States to seek the best training and his plans for bringing a sake brewery to Hot Springs. We also talk about how sake is made, its social importance to Japan and what to look for when you're buying a bottle of sake at the liquor store.

In a special episode of the Foodcast, I head to Leslie, Arkansas, to chat with Cody Hopkins, general manager of Falling Sky Farm. We sit on his front porch and talk about raising pigs, chickens and cows; what a day in the life of a farmer is like; the challenges facing modern farmers in Arkansas; and how the farming community has banded together to help one another succeed.

Chef Shuttle owner and founder Ryan Herget stops by to chat about his hugely popular restaurant delivery business. Herget discusses how restaurants sign up, how Chef Shuttle helps bring them new customers and how his business model actually works. We also talk about his expansion into Northwest Arkansas and Tennessee, and why restaurant delivery isn't all Herget has his eye on.

Ryan Merritt-McGehee discusses The Clean Eatery at Stratton's, the food truck concept that is now in a permanent kitchen at Stratton's Market next to Dugan's Pub in downtown Little Rock. We talk about healthy eating, making meal plans for hundreds of people, growing a business from truck to restaurant in just a few months, and how he got started in the world of food by first losing more than 100 pounds.

Christina Basham, owner of Boulevard Bread Company, joins the Foodcast to discuss the history of Boulevard and why she decided to open a bakery and sandwich shop back in 2000. We also discuss the new Boulevard Bistro and such dishes as the Baked Pimento Cheese and the Bialy Breakfast Sandwich, and we take a look at what the future holds for Boulevard.

Recorded live at The Root Café, the Foodcast talks with Food Network judge and author Simon Majumdar about his third book, FED, WHITE, AND BLUE. Majumdar explains how he explored becoming a U.S. citizen through the country's various culinary cultures and how immigration plays such a large role in the food we eat. We also discuss his appearances on popular Food Network shows, including Cutthroat Kitchen and Iron Chef America, and what he thinks of the state of American food.

Ahead of his appearance at the Arkansas Literary Festival, acclaimed author and critic Morgan Murphy talks with the Foodcast about his travels around the South searching for unique and memorable restaurants. We discuss his stops in Arkansas, including Charlotte's Eats and Sweets, Rhoda's Famous Hot Tamales, and The Main Cheese. We also discuss Arkansas' contribution to America's bacon obsession and why bourbon reigns as king of Southern spirits. Murphy's new book "Off the Eaten Path: On the Road Again" hits bookshelves on May 5.

In a special podcast, 10 Little Rock chefs, bakers and caterers talk with about their opposition to HB 1228, also known as the "Conscience Protection Act." 

Ahead of the 2015 Food & Foam Fest beer festival, John the Beer Snob talks about how to survive the festival and the beers he's most looking forward to trying. We also discuss the Little Rock beer scene, the role of nanobreweries, how Lost Forty is creating new beer lovers and the three new breweries coming to Little Rock in the next few months.

Izard Chocolate owner Nathaniel Izard talks with the Foodcast about his dark chocolate business, including how a trip to Italy influenced his business, a look at the chocolate-making process, and how only two ingredients are used to create Izard Chocolate bars.

Patrick Cowan, Ida Cowan and Laura Berryhill of Blue Canoe Brewing Co. discuss their new nanobrewery in downtown Little Rock. We discuss how they started brewing beer together, why they decided opening a brewery was a good idea, how Blue Canoe got its name and how they're dealing with a much larger demand than anticipated.

Daniel Walker with Rock City Eats joins the Foodcast to talk about his favorite bites of 2014. Plus, we take a look at Lost Forty Brewing and Three Fold Noodles and Dumpling Co., talk about some underrated restaurants, and look forward to what's to come in 2015.

That's So Raw owners Kendalyn Mckisick and Natashia Burch talk with the Foodcast about their vegan catering company, the benefits of raw veganism, why they decided to stop eating animal products, and some of the mistakes people make when they are trying to eat a healthy diet.

Michael Peace talks with the Foodcast about his upcoming 109 & Co. cocktail bar, giving details on some of his new signature cocktails, personalized barrel-aged cocktails for individual customers, and his use of bitters in his drinks. Also, a discussion of the revival of classic cocktails, and news about the future of the now-closed Maduro Cigar Lounge.

In the 50th episode of the Little Rock Foodcast, Scott McGehee talks about his family's influence on his cooking, his training in California, the creation of Boulevard Bread Company, and starting a Little Rock restaurant dynasty. Also, the latest updates on the upcoming Lost 40 Brewery and Heights Taco & Tamale Company.

Damgoode Pies owner Jeff Trine talks with the Foodcast about the new location he's opening in the former Bosco's space in the River Market. We're discussing the beer Damgoode Pies will be making under the new Damgoode Brews label and how the company is encouraging new brewers in Central Arkansas' beer scene. Plus, how Damgoode Pies got its start and a conversation about some of Jeff's favorite pizza toppings. 

Capi Peck talks with the Foodcast about her mainstay restaurant Trio's, how her grandfather's hotel and restaurant sparked her passion for food, and what she has learned from both opening and closing down a restaurant.

Ashton Woodward joins the Foodcast to unveil his plans for the new Arkansas Fresh Café in Bryant, a fast-service bakery and sandwich shop that will serve breakfast and lunch later this year. Plus, we talk about Cocoa Rouge, Woodward's new chocolate company, and how he came to start making assorted chocolates. Also, a conversation about Woodward's breadmaking, featured in dozens of restaurants in Central Arkansas.

Jason Brown, co-founder of the B Street Rib-Off, talks about the upcoming Nov. 1 competition, including how you can sign up to compete or even be a judge. Plus, why the Rib-Off donates all proceeds to the American Cancer Society, and a conversation about barbecue technique and culture.

Saroja Shrestha of Katmandu MoMo joins the Little Rock Foodcast to talk about the Nepalese food truck she and her husband started up in central Arkansas. Topics include the creation of momo, the distinct geographical food regions of Nepal, and why she decided to come to the United States.

Longtime Little Rock food critic Kelley Bass talks with the Foodcast about his experiences covering Arkansas' food scene. Topics include the former Restaurant Jacques and Suzanne, Arkansas' chain restaurant culture, the restaurants coming from Yellow Rocket Concepts, and what the future holds for Little Rock eateries.

Brian Deloney, executive chef at Maddie's Place, talks with the Foodcast about working under legendary celebrity chef Emeril Lagasse, why he turned down a top job at Las Vegas' Delmonico Steakhouse, and how he gives New Orleans-style food a new, Arkansan spin.

Justin Wilson of Hot Rod Wieners talks with the Foodcast about running a hot dog business with his wife, how he makes hot dogs a local product, and operating a Little Rock hot dog business in the wake of Hot Dog Mike's closing.

Bo Bennett of Garden Press talks about his fruit and vegetable juicing concept, moving into Argenta Market with Good Food by Ferneau and Butcher & Public, protecting heirloom fruits in Arkansas, and a unique way of helping food providers finance their business models.

Kemuri Executive Chef Brian Kearns talks with the Foodcast about Hillcrest's newest restaurant. We're talking about sushi, Japanese-style grilling, running three unique restaurant concepts and his secret love for barbecue.

Jon Zawislak from the University of Arkansas joins the Foodcast for a conversation on honeybees and beekeeping, including why bees are so vital to our food supply, the problem of colony collapse disorder, and how to keep a beehive in your backyard.

Restaurateur Tomas Böhm talks about his upcoming opening of The Pantry Crest in Hillcrest, why he came to Arkansas from the Czech Republic, and winning the Arkansas Times Readers' Choice award for Little Rock's best restaurant. Plus, the incredible story of why the building that will hold The Pantry Crest is so important to him.

Chef Alexis Jones of Natchez Restaurant talks with the Foodcast about her take on southern food, the importance of cooking good vegetarian dishes, and how she works with wine to bring a new experience for the diner. Plus, some insight into the future of Natchez in Little Rock.

Chef Jeffrey Owen of Ciao Baci joins the Foodcast to talk about his inspirations, running a neighborhood restaurant, and handling both entrees and desserts. Plus, a conversation about fried chicken skin sandwiches.

South on Main pastry chef Matthew Lowman joins the Foodcast to talk about his signature desserts, including his cult classic butterfinger bar. Plus, his experience at Ashley's, his time studying at Pulaski Tech, and how he got the nickname "Lolojinglepants."

Travis McConnell of Butcher and Public talks about joining with Donnie Ferneau to take over the old Argenta Market in North Little Rock. Plus, Travis discusses his plans for a monthly "meat share," his thoughts on the state of ranching in Arkansas and his unique style of roasting a whole hog.

Lee Edwards, beverage director for Yellow Rocket Concepts, talks about becoming Little Rock's newest sommelier, his special methods for barrel-aging cocktails, and the most outstanding beverage items Arkansas is missing.

Vino's Brewpub brewmaster Josiah Moody talks with the Foodcast about leaving the medical world for beermaking, his impact on a Little Rock institution, and his exciting new venture in producing beer under his own label.

Amy Bradley-Hole of Bonta Toscana talks about the Italian inspiration for her famous garlic sauce, the enticing appeal of the Hillcrest Farmers Market, and why it's important to preserve Tuscan heritage in her food.

Jason and Shelle Stormoe of Arkansas Mirepoix and Eat Arkansas discuss a great night at Zaffino's, their obsession with Arkansas farmers markets and the foods they grew up on as children in different parts of the country. Plus, we spend some time talking about Game of Thrones and Fargo.

Michael Fryar of Zaffino's in Sherwood talks about running an authentic Italian kitchen, his incredible tiramisu and how his mother leaves a lasting impact on every guest who walks through the door.

Ken Dempsey of E's Bistro talks about techniques and strategies in preparing seafood, his strong showing at the 2014 Buzz B-Q competition, and why he shares my love for Shotgun Dan's pizza.

Phil Brandon of Rock Town Distillery talks about winning the title of world's best bourbon and overcoming a rocky grand opening, and I try his bourbon and give him my take during the interview.

Mary Twedt of Arkansas Cooks talks with the Foodcast about the 30th annual Greek Food Festival, including what's new on the menu this year and how long it takes to make the festival's trademark baklava.

Ben Brainard of the newly announced Heights Taco & Tamale Company reveals his plans for the new Tex-Mex concept, including his menu plans, bar ideas and the execution for a new drive-thru. Plus, Amber Brewer talks about her plans for the restaurant's design and what Yellow Rocket Concepts might come up with next.

Michael Roberts of Eat Arkansas talks about the brand new Arkanas Food & Farm magazine and discusses the state of Arkansas barbecue, local beermaking and what makes for a fantastic bite of sushi.

Sommelier Jeff Yant of Cache Restaurant talks about his methods for wine pairing, how to choose your new favorite bottle of wine, and why you should come to the upcoming Wine & Food Festival.

Kent Walker of Kent Walker Artisan Cheese talks all about cheesemaking, his upcoming Main Street location, and how he recovered from a disaster that nearly killed his company.

In a presentation to the staff of Local Lime, David Suro-Piñero talks about his unique tequila company, the process of making tequila and why the entire tequila industry is in danger of losing some of its most important assets.

Christie Ison of ARFoodJobs.com talks about her new restaurant jobs posting site, the best places to eat gluten-free in Little Rock, and why Pulaski Tech's culinary institute is a highly underrated asset to Little Rock's food scene.

Lauren McCants of Southern Salt Food Company joins us to talk about Asian fusion cuisine, how she named her eclectic food truck, and how the food truck community works together to improve business.