Podcasts about best chef southeast

Scott Crawford is the Chef/Owner of award-winning Crawford and Son and Jolie in Raleigh, NC. A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford earned the coveted Forbes Five-Star award at three properties prior to introducing Crawford Hospitality, and has earned accolades such as Esquire “Best New Restaurant,” Newsweek's “101 Best Places to Eat in the World,” Triangle Business Journal's “CEO of the Year” and the News & Observer's “Restaurant of the Year.” His leadership extends beyond the kitchen; he serves on the Honorary Committee of Healing Transitions – a place for recovery in downtown Raleigh, on The Sunday Supper board, was the Founder of the Ben's Friends Raleigh chapter, and is committed to cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals. Crawford Hospitality welcomes Crawford Cookshop in Clayton, NC and Crawford Brothers Steakhouse in Cary, NC's new Fenton in 2022.Listening in Columbus, Ohio? Care about where your food comes from? Head to ⁠⁠⁠⁠⁠⁠⁠yellowbirdfs.com⁠⁠⁠⁠⁠⁠⁠ to start your order for farm fresh food, and enter NOPROOF30 for 30% off your cart.⁠⁠⁠⁠⁠⁠⁠Founded in 2016, the mission of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ben's Friends ⁠⁠⁠⁠⁠⁠⁠⁠⁠is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country.

The BanterThe Guys provide suggestions on what restaurants should do if they don't have a pastry chef. Mark points out why you should not take dieting tips from Francis.The ConversationThe Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.The Inside TrackThe Guys dined at James' place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle. “ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025BioJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.InfoChubby Fish, Charleston, SChttps://www.chubbyfishcharleston.com/Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbellyhttps://www.goldbelly.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Send us a textOn this episode of Speaking of College of Charleston, guest host Tom Cunneff interviews James London '07, owner and chef of Chubby Fish and the cocktail bar Seahorse in Charleston. London, a native of Charleston, discusses his journey from growing up fishing on Edisto Island to pursuing his career in fine dining after attending the College of Charleston. He talks about the impact of COVID-19 on his business and the creation of an outdoor dining space at Seahorse. London shares insights into his unique dock-to-table philosophy, the importance of relationships with local fishermen and farmers and his diverse culinary background. He also speaks about learning new things daily and teaching the next generation of chefs while reflecting on his restaurant's success, including multiple James Beard nominations and widespread acclaim. The interview concludes with stories of his formative years, influenced by his family's educational background and his fishing time, which shaped his passion for seafood cuisine.Featured on this episodeJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually made it back to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.Resources from this episode:College of Charleston Alumni magazine winter issue 2025, interview with James LondonChubby Fish RestaurantSeahorseJames Beard Semifinalists 2025

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Saturday, Dec. 21, 2024. Start the New Year off right with a First Day Hike at WV state parks…Ravenswood officials are excited about a water development grant that is expected to boost recreational opportunities in the city…and Charleston's Chef Paul Smith is 2024's West Virginian of the Year…on today's daily304.   #1 – From WBOY-TV – Celebrate the new year with a refreshing stroll in the great outdoors! On Jan. 1, several West Virginia state parks are offering First Day Hikes. All of the hikes are free, guided and perfect for families and people more comfortable hiking in groups. All ages are welcome and everyone who participates in one of the hikes will receive a First Day Hike patch. Parks offering the hikes include Blackwater Falls, North Bend, Tygart Lake, Cacapon Resort, Kanawha State Forest, Pipestem Resort, Twin Falls Resort, Watoga and Cedar Creek. For details, visit wvstateparks.com and click on Events. Read more: https://www.wboy.com/wv-outdoors/list-first-day-hikes-to-kick-off-the-new-year-in-west-virginia/   #2 – From WSAZ-TV – The city of Ravenswood has been awarded a $36 million grant from the West Virginia Water Development Authority for water enhancement projects. With the money, the city plans to build a new wastewater treatment plant, create the Sand Creek Pedestrian Bridge, and create a welcome center/commercial building. They also will build two 14-spot boat slips and a boat access ramp at Sand Creek Marina. Lastly, the city is going to create a Sports Complex where the current lagoons sit. Mayor Josh Miller says this helps push Ravenswood to become a true river town. “I mean, you got to have a reason for people to come to your town,” Miller said. “This world now, it's about experience, and when they come to Ravenswood, I want them to have a positive experience.” Read more: https://www.wsaz.com/2024/12/12/grant-helping-revitalize-ravenswood-true-river-town/   #3 – From WV LIVING – This past June, during a star-studded gala in Chicago, Paul Smith made history by becoming the first chef in West Virginia to ever win the prestigious James Beard Award for “Best Chef: Southeast.” “I wasn't there just for my restaurant or even my city,” he says. “I looked at it as having the whole state behind me, because that's what we do here in West Virginia. We celebrate our own.” For that reason and so many others, WV Living honors him as its 2024 West Virginian of the Year.  Months after that monumental achievement, “Chef Paul” chatted with the magazine staff at his Charleston restaurant,1010 Bridge, to talk about what this achievement has meant to him and what the future may hold. Read more: https://wvliving.com/paul-smith-is-savoring-success-on-the-national-stage/?fbclid=IwZXh0bgNhZW0CMTEAAR1fJDcmUtHS5SFeTDG-dhY7ABZufYn_KG72ppj9WnRjkXB--v-aA7Tr4l0_aem_vslI6LuhqMBXzErW1EymRQ   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.  

Cheetie Kumar is the chef/owner of Ajja, a restaurant in Raleigh's Five Points neighborhood that draws inspiration from the diverse foodways and cultures, vibrant spices, and cooking techniques of the Mediterranean, the Middle East and beyond. Ajja opened in June 2023 and is a James Beard Foundation Award semifinalist for Best New Restaurant. Ajja was also named an Esquire Best New Restaurant and Eater's Best New Carolinas Restaurant.  An India- and Bronx-raised Southerner and musician, Cheetie earned two James Beard Foundation Award nominations (and five semifinalist nods) for “Best Chef: Southeast” for her multi-cultural menus that blended the flavors of South Asia and the surrounding regions with local agriculture at the beloved Garland, which closed in 2022. Ajja builds on the legacy of Garland and continues telling the rich story of North Carolina's growers, farmers and purveyors in a vibrant indoor-outdoor neighborhood restaurant. Cheetie is active in food advocacy and serves on the board of the Independent Restaurant Coalition, the Southern Foodways Alliance and several North Carolina-based organizations. In fall 2023, Cheetie joined World Central Kitchen's Chef Corps, a global network of culinary leaders who champion World Central Kitchen's work providing fresh meals following crises.

Today, I'm excited to talk to Arnold Myint, the talented Chef at The International Market in Nashville. Known for his vibrant personality on Top Chef, Arnold is redefining Thai cuisine by blending modern techniques with traditional Thai flavors. In 2024, he was a semifinalist for the prestigious James Beard Award for Best Chef Southeast, highlighting his exceptional culinary skills.In this episode, you'll discover how Arnold connects his Thai roots to his southern home, honoring his family through his culinary creations. He shares the unique flavors and combinations featured on his menu, creating a gateway into Thai cuisine for his customers. You'll also learn about his signature dishes, his personal and professional milestones, and his contributions to the LGBTQ+ community in Nashville. What you'll learn from Chef Arnold Myint The aromatic smells and flavors of Arnold's childhood (2:50)The culinary influence of his mother and father (4:34)How his Thai heritage and Nashville upbringing shape his cooking (5:26)Insights into eating Thai food at home (6:26)The ethos behind ingredient choices at his restaurant (8:09)Exploring regional differences in Thai cuisine (8:29)The story behind his southern Thai fried chicken dish (9:16)Why he embraces unpredictability in his restaurant (10:46)Frustrations with common ordering habits (12:08)Common misconceptions about Thai food (13:03)His support for the local community (13:48)Connecting to his Thai roots and cultural heritage (15:34)Honoring his mother's memory in the kitchen (16:19)Inspirations from American food culture (17:40)Being a gateway to Thai cuisine for a broader audience (18:40)Incorporating Burmese flavors into the menu (20:23)Challenges in sourcing quality shrimp paste (21:05)His favorite summer dish (22:13)Significant personal accomplishments (25:18)Professional achievements worth celebrating (26:54)A culinary tour through Nashville (29:56)Dream collaborations in the culinary world (34:48)The worst advice he's received in hospitality (36:05)An upcoming family project he's proud of (37:34)  I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs in Nashville Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations:Conversation with Chef Maneet ChauhanConversation with pastry chef Alyssa GangeriInterview with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with chef Matt Bolus Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Arnold Myint Instagram Facebook Social media The International Market Instagram Facebook Links mentioned in this episode Restaurant The International Market in Nashville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Tuesday, June 18, 2024  West Virginia's thriving business climate leads to major successes in economic development…Charleston Chef Paul Smith wins a prestigious James Beard Award--the first WV chef to claim the title…and the Clear Fork Rail Trail opens in Raleigh County…on today's daily304. #1 – From CHIEF EXECUTIVE – West Virginia has turned a new leaf in economic development. After notching nearly $20 billion in capital-investment commitments since 2017, the state has shown that CEOs, as well as its residents, understand West Virginia is a great place to live, work and play. “We've created a great business climate in West Virginia,” says Michael Graney, executive director of the West Virginia Department of Economic Development. That's because the state boasts unique education opportunities, ample raw materials and quick access to important markets. West Virginia also has America's second-lowest workers' compensation insurance rates, the least manufacturing workforce turnover in the nation and a highly responsive economic development team that out-quicks the competition.  Read more: https://chiefexecutive.net/from-rust-belt-to-business-belt-west-virginias-transformation/   #2 – From METRO NEWS – A highly-acclaimed Charleston-based chef is now adding one of the most prestigious culinary arts awards in the country to his repertoire and making West Virginia history. Chef Paul Smith now bears the title of “Best Chef: Southeast” as part of the James Beard Foundation Restaurant and Chef Awards that takes place annually in Chicago. It marks the first year a chef has ever won the award from West Virginia. Along with being the owner of three local restaurants – 1010 Bridge, Ellen's Ice Cream and The Pitch– Chef Paul Smith is also Capitol Market's Culinary Ambassador. Smith said he was grateful for everyone he helps to lead and serve on a day to day basis. Read more: https://wvmetronews.com/2024/06/10/charleston-based-chef-makes-history-as-first-ever-james-beard-award-winner-in-the-state/   #3 – From WOAY-TV – Raleigh County has a new trail that follows the old CSX Rail Line along the Clear Fork River. Parks & Recreation Authority Executive Director Molly Williams says the Clear Fork Rail Trail is not like anything we have in the county. Once completed, the trail will be 14-plus miles long. The non-motorized trail is fairly flat with a slight incline, suitable for walkers, bicyclists and horseback riders.  “You can see the different striations of the geography there. You can see the creek, you can see lush forest. All along the trail, the views change as you go about it,” Williams said. “It's just a beautiful trail. It's serene, it's quiet, it's not like anything that we have in Raleigh County.” Read more: https://woay.com/clear-fork-rail-trail-phase-1-ready-to-open/   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.

In this episode, I chat with James Beard Best Chef Southeast Finalist Robbie Robinson from City Limits Barbeque in West Columbia, South Carolina. IG: https://www.instagram.com/citylimitsq Saturday 11 am - 5ish Sunday - Open with No Limits Menu (check social media) 1119 Methodist Park Rd, West Columbia, South Carolina 29170 Facebook: https://www.facebook.com/CityLimitsQ Texas Monthly Article: https://www.texasmonthly.com/bbq/georgia-south-carolina-texas-barbecue/

Chef Jamie Davis, executive chef at The Hackney in Washington, NC recently found out he was a James Beard Award semi-finalist for Best Chef Southeast, then he found out he was a finalist. What's next? We will find out on June 10 in Chicago for the James Beard Awards 2024.  Before then, Jamie shares his insights into his journey, from growing up in Jacksonville to his time in the military and eventually making his mark in the culinary world. We hit on the importance of acknowledging diversity in the culinary world while also hoping to get to a place where it doesn't matter anymore. We explore the significance of community, camaraderie, and visibility in the food industry, along with Davis's experiences in Iraq and the importance of supporting local farmers.  Let's cheer on Jamie and our other North Carolina JBF finalists as we venture to Chicago next week! On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here And welcome our newest sponsor Got To Be NC!

Augusta Road in West Columbia, SC, isn't a storybook setting. Strip malls are lined up down the road, flanking a Wal-Mart and a sprawling old school U Haul campus. But just keep going and turn off the road at the Aldi and there's a  summer camp style building tucked in some trees and a modest BBQ sign. That's when you know you've reached the city limits, City Limits BBQ to be exact. Owner and pitmaster Robbie Robinson grew up in nearby Red Bank, SC eating his fill of SC Midlands BBQ. While living in Houston in the early 2000s, he acquired his first Texas-style offset wood smoker and began his journey to unlock the subtle mysteries of smoking meats. He's been serving the people of West Columbia for eight years, including the last year in this building on the edge of town, a town that he is representing this year as a James Beard Foundation finalist for Best Chef: Southeast. Every time we visit, we end up at the smokers, where we get down to the business of conversation. And I invariably mispronounce chicharrons, which you'll hear here. I'm working on it, I promise.

"Believe in yourself, follow your gut, and never say never, you have no idea what you can do." These words of hope and inspiration from Mary Celeste Beall, mother of five children and proprietor of the Blackberry farm, are what we all need to hear during the holiday season.In 2016, Mary Celeste Beall's life took an unexpected turn when she lost her beloved husband, Sam, in a shocking ski accident. Just weeks later, her professional life also transformed when she was asked by her beloved father-in-law to be the proprietor of the legendary Blackberry Farm and Blackberry Mountain resorts, a position Sam had occupied for years.Mary Celeste initially joined her late husband, Sam, as he spearheaded Blackberry Farm into a renowned food, wine, and wellness destination. In her role as Proprietor, Mary Celeste, alongside her father-in-law, Sandy, and the Blackberry team, played a pivotal role in the creation and opening of Blackberry Mountain. It has since become a haven for preservation and personal exploration in relaxation, wellness, and adventure.Under Mary Celeste's leadership, the Blackberry brand has received numerous accolades, including three James Beard Awards for Best Chef—Southeast, Outstanding Wine Program, and Outstanding Service for Blackberry Farm. Additionally, Blackberry Farm was named Bon Appétit's No. 1 Hotel for Food Lovers, while Blackberry Mountain has garnered recognition from ELLE Décor Travel A-List as the Best New Hotel, Hideaway Report as Hideaway of the Year, and inclusion in Travel + Leisure's It List for best new hotels in the world.In today's episode, you will hear how Mary Celeste has not only been highly successful as the proprietor of Blackberry Farm and Blackberry Mountain but also excels at being open-hearted and honest about her emotions.Mary Celeste begins the conversation by sharing her vulnerability, shedding tears as she discusses a loved one who is hurting. This leads us to the story of her grief over losing her beloved Sam and her journey as a solo mom to five kids.The episode also explores how to keep loved ones alive in memories, stories, and laughter while allowing oneself to feel new love. It emphasizes that life is meant to be lived in connection with others, even when experiencing the loss of a deep love and father to your children.This episode goes beyond Mary Celeste's roles as a mom, proprietor, and widow. It delves into her life as a passionate and creative woman, known for her humor and hope.Despite almost canceling the interview on an "off" day, Mary Celeste's decision to proceed teaches us that it's possible to hold the emotions of grief and joy in the same moment. By allowing all our emotions to be expressed, we create deeper connections with others—a meaningful gift during this holiday season.Mary Celeste's story of moving through loss to find strength and purpose is nothing short of inspiring. Tune in to this episode to be inspired by Mary Celeste Beall's remarkable journey of resilience, hope, and embracing the full spectrum of emotions.Mary Celeste's Websites: https://www.blackberryfarm.com/https://www.blackberrymountain.com/Find Mary Celeste on Instagram:https://www.instagram.com/marycelestebf/ https://www.instagram.com/blackberryfarm/ https://www.instagram.com/blackberry.mountain/Learn more about Molly Carroll hereConnect with Molly on Instagram and Facebook

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen's Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme and became the first Night Chef at K-Paul's Louisiana Kitchen in 1980. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986. Chef Frank has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine (1988) and America's Best Chef: Southeast by the James Beard Foundation Awards (1998). He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter. In 2022, Chef Frank received the Ella Brennan Lifetime Achievement Award in Hospitality, presented by the New Orleans Food & Wine Experience. Chef Frank's passion is teaching and sharing through food. For 15 years, he taught Contemporary Creole/Acadian cuisine as Adjunct Professor at the John Folse Culinary Institute at Nicholls State University and serves as Chef-in-Residence for the Culinary Arts program at the New Orleans Center for the Creative Arts (NOCCA).

Sam Fore is a Sri Lankan-American chef and recipe developer based in Lexington, Kentucky. Her pop-up, Tuk Tuk Sri Lankan Bites, crisscrosses the country to bring her -Sri Lanka meets the South -dishes to diners far and wide. She started the pop-up in 2016 after traditional Sri Lankan brunches in her home outgrew her dining room.  Fore's cooking is a reflection of her Sri Lankan upbringing in the American South; her dishes include her spin on Southern classics as well as new riffs on her family's time-tested recipes. Her recipes can be found in multiple national publications and across the web. In 2021 she joined the cast of Christopher Kimball's Milk Street, which you can watch on PBS. In 2023, Fore was honored by the James Beard Foundation Awards as a Finalist for Best Chef: Southeast. Fore plans to open the Tuk Tuk Snack Shop in Lexington, Kentucky by Fall 2023  Find her : http://www.tuktuklex.com/ Instagram: @tuktuklex @kolagoodies is her milk tea drink of choice

Chef Joey Ward joins host Jennifer Zyman. Ward is the executive chef/owner of Southern Belle and Georgia Boy in Atlanta. He spent his formative years at Atlanta's Cherokee Town & Country Club and earned his degree in Culinary Arts Management from the Culinary Institute of America in 2005. He returned South to begin his career as sous chef on the opening of The St. Regis Atlanta before working under Woodfire Grill's former executive chef and Bravo “Top Chef” alum Kevin Gillespie. The two worked to open Gunshow in 2013, where Ward served as executive chef for six years. He now brings this expertise to Southern Belle and Georgia Boy, his first solo restaurant ventures that opened in 2019. Both concepts aim to celebrate the diversity of arts, culture, food, and people of his home state.  Ward has been recognized as a James Beard Award semi-finalist in the Best Chef: Southeast category in 2022, named Best Chef by Atlanta Magazine and awarded the prestigious Trifoliate Award in 2021, and named a Rising Star by StarChefs in 2018. In his spare time, Ward spends time with his dogs and his wife, Emily, a spirited Southern belle for whom the restaurant was named. Please subscribe, rate & review on iTunes and Apple Podcasts if you like the show! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman,  www.jenniferzyman.com Editor and producer: Carson Shanklin

Sam Fore is a first-generation Sri Lankan-American chef from Lexington, Kentucky, and she is a force in what it means to be cooking in America right now. She started her pop up, Tuk Tuk Sri Lankan Bites, in 2016, after brunches in her home outgrew her dining room. Her pop-ups are one of the few representations of Sri Lankan cuisine in the United States and are a reflection of her first-generation upbringing in the American South. Her dishes include her spin on Southern classics as well as new riffs on her family's, and her work has been featured in multiple national publications, including the cover of Food & Wine magazine in 2018. In 2020, she was selected as one of Southern Living's Cooks of the Year and this year, Sam has been honored by the James Beard Foundation as a Semi-Finalist for Best Chef: Southeast. Tuk Tuk Snack Shop, her first brick and mortar restaurant, is slated to open in Lexington by Fall 2023. 

Today I bring you the conversation I had with Dayna Lee! Dayna is the Owner and Head Chef at Comal 864! Comal 864 brings Southwest Texas flavor to the local food scene in Greenville, SC. Dayna has been named a semifinalist for the James Beard's Best Chef: Southeast for 2023! This is major! The menu includes the popular Birria Quesitacos with shredded marinated beef and a consommé dip, alongside their rendition of a classic flour tortilla burrito. Go visit Dayna and her team! Comal 864: Website https://www.comal864.com/ Rebel Rabbit! Use code LIFE20 for 20% off your Rebel Rabbit orders! https://drinkrebelrabbit.com/discount/LLM20 For the best mattresses in the game, Engineered Sleep is your team! Use code LIVE15 to get 15% off your order. https://engineeredsleep.com

On episode nine of the Between Bites podcast with Nina Compton and Larry Miller, Chef Susan Spicer talks about her legendary career cooking for nearly 45 years in New Orleans. Chef Spicer holds a pair of James Beard awards, one in 1993 for Best Chef: Southeast at her restaurant Bayona, and another in 2010 as she was inducted into the James Beard Who's Who of Food & Beverage in America. On top of being an accomplished chef, Susan Spicer is also a published author with her book Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans.See omnystudio.com/listener for privacy information.

On episode two of the Between Bites podcast with Nina Compton and Larry Miller, Frank Brigtsen talks about his progression as a chef, the rich culture of New Orleans, his favorite foods to prepare and eat, and more. Chef Frank Brigtsen has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine and America's Best Chef: Southeast by the James Beard Foundation Awards. He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter.See omnystudio.com/listener for privacy information.

Three words. Ouita is delightful. For those who may not know Ouita, this newest episode in the Kentucky Bourbon Trail Series is an excellent introduction! Anyone you ask about Ouita says the same thing. "She is amazing! Lovely and delightful!" However, just because she is super lovely doesn't mean she isn't uber-talented - Oh, she is VERY TALENTED. I was fortunate enough to talk with Ouita Michel, listen to her insightful thoughts and stories, and discover that we have a lot in common! Not the James Beard part or anything in the paragraph below. Ouita Michel is an eight-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. Michel and her restaurants are regularly featured in local and national media, such as the New York Times, Southern Living, Garden & Gun, Food Network, and the Cooking Channel. She was a guest judge on Bravo TV's, Top Chef series.  Ouita lives in Midway, Kentucky, where she oversees her newest venture, Holly Hill and Co. This lifestyle brand celebrates farmers and agriculture, culinary traditions, old and new, chefs and local talent, and community bonds. Check out her new video series, Up Home with Ouita Michel. Her new cookbook -Just a Few Miles South: Timeless Recipes from our Favorite Places - Buy it HERE! Episode Highlights Go behind the scenes of Bravo TV's Top Chef when she was a Guest Judge on Top Chef Kentucky. Memories of Gourmet Magazine and the Culinary Institute of America Holly Hill and Co - A must-see website Her praise for Woodford Reserve, Master Distiller Chris Morris & Assistant Master Distiller Elizabeth McCall Food and bourbon pairings - Yes! The Kentucky Bourbon Trail and her personal highlights! What is benedictine? Restaurant life and more! Ouita Michel's Holly Hill and Co Link to Woodford Reserve => HERE Kentucky Bourbon Trail Trip Details How to Find Adventure & Thrive  in the Empty Nest – Suzanne's E-Book My Amazon Travel Store – Suzanne's Favorite Must-Haves Hear No Evil Media Podcast Audio Production by Erik Hulslander 

- Chef David Olson is a nationally-recognized American Culinary Federation Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind “Live Fire Republic.” Chef Olson lets us know how to cook chicken over live fire that is always juicy, not dry. - Chef Joseph Lenn. Owner of JC Holdway in Knoxville, TN, and winner in the past of Best Chef Southeast by the James Beard Foundation. Joseph loves to fish, especially fly fishing for trout, and he will let us know how he cooks a trout on an open fire in the woods. And about his annual ramp hunt and cook he does annually with Allan and Sharon Benton (of Benton's Smoky Mountain Country Hams) - And Fred Sauceman's Pot Luck Radio series features a specialty of the White Trolley Cafe in Corinth, Mississippi. The Slugburger.

Natives of Memphis, Andy and Michael began cooking as children. Their extended Italian families would gather for jovial Sunday suppers, where everyone would help make homemade meatballs and ravioli. When Andy and Michael met at Christian Brothers High School, they immediately connected over their similar ancestral backstories. After graduating from the University of Mississippi and Auburn University, respectively, Andy and Michael attended Johnson and Wales University in Charleston, SC and the Italian Institute for Advanced Culinary Studies in Calabria, Italy. Both Andy's and MIchael's first formative kitchen experience was working under Chef Jose Gutierrez at Chez Philippe in Memphis. In 2008, Andy and Michael opened Andrew Michael Italian Kitchen, which led to their first James Beard Foundation nomination. The duo followed their debut with Hog & Hominy, a wood-burning neighborhood restaurant that was recognized by Bon Appetit, GQ and Southern Living as one of the top new restaurants in the country in 2013. That year Food and Wine also selected them as Best New Chefs in the country, their cookbook Collards & Carbonara: Southern Cooking, Italian Roots was published and they were recognized as semifinalists for Best Chef Southeast by the James Beard Foundation. Two years later, Porcellio's Craft Butcher highlighted their love of traditional butcheries and heritage meats. The 2016 opening of Josephine Estelle in the Ace Hotel in New Orleans, LA, was their first foray into a hotel space. Catherine & Mary's a nod to their Italian grandmothers opened in 2016 as well. Gray Canary, located in Old Dominick Distillery in the South Main Arts District in downtown Memphis soon followed as their sixth concept. For their seventh restaurant, Bishop, Andy and Michael dug into their French cooking foundation that began right out of culinary school. Housed in the historic Central Station Hotel, this latest concept continues as the third in their stable of downtown restaurant locations and continues to underscore the renowned chefs' company culture of family and friends. They started the Andrew Michael Foundation in 2021 to help organize how the company can give back to our community. Links to items mentioned in the interview: Enjoy AM Restaurant Group Society of Entrepreneurs Profile - Andy Society of Entrepreneurs Profile - Michael Andrew Michael Foundation James Beard Foundation Mid-South Food Bank Collards & Carbonara: Southern Cooking, Italian Roots

In this episode, we're speaking with Chef Erik Niel, a restaurateur  who knows how to connect a culinary career path to a distant culinary arts goal.Erik Niel is the co-owner & executive chef at Easy Bistro & Bar and Main Street Meats in Chattanooga, TN. Chef Niel is a James Beard semi finalist from 2016 and 2017 for Best Chef: Southeast. In his career, he was awarded Chef of the Year: Independent Property by the Tennessee Tourism & Hospitality Association.Listen as Erik discusses why “food” and “home” go together, the feeling of true hospitality, how to manage multiple restaurant brands, and what creates balance when presenting a dining experience.

Chef Ricky Moore of Saltbox Seafood Joint in Durham, NC, always planned to be an artist. Growing up in Eastern North Carolina, Moore's family was always cooking, and soon Moore found himself cooking, too—as part of the 82nd Airborne. After the military, Moore used the GI Bill and graduated from the Culinary Institute of America in 1994 and subsequently cooked in some of the most important kitchens of the past 20 years, including Daniel and Tru. When it came time to open his own place, he trained his artist's eye back on North Carolina and the simplicity of fresh caught, well prepared seafood. Moore has just been nominated James Beard Foundation for “Best Chef”: Southeast, Discover awarded the restaurant $25,000 as part of its #EatItForward campaign for black-owned restaurateurs, and he's competed on Iron Chef America. Still, most days, you can see him at Saltbox, working to keep the tables clear, the kitchen humming, and the guests happy. His work is a study in technique and storytelling, set in an atmosphere that is part diner, part church fish fry, and all community gathering spot.

With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O'Connell at The Inn at Little Washington before a stint at Pennsylvania's Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests. Check out Atomic Habits by James Clear as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "A little bit better everyday." In today's episode with Andy Little we will discuss: Staring as a server Team environments in the kitchen Attending the C.I.A. Should you go to culinary school? Networking in the restaurant world Discipline Be unique within a specific standard Recipe execution - what makes the end result taste different? The Nashville food scene explosion in the early 2010s Seeking momentum markets Sharing a curated YouTube list with your team If you can't teach and inspire, you can't lead The interview process The desire to help your employees grow and leave your restaurant when they are ready Give your staff the tools and knowledge to be better than you Identifying when you are in over your head Branding Chasing success on social media Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Dogged persistence What is your biggest weakness? Dogged persistence What's one question you ask or thing you look for during an interview? Attitude AttitudeWhat's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Don't be an asshole What is one uncommon standard of service you teach your staff? Personal engagement on a human level; we don't just take orders What's one book we must read to become a better person or restaurant owner? The Story of Ferdinand by Munro Leaf and Robert Lawson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Clear perspective of what they want for themselves Name one service you've hired. Allen Benton Bacon What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? iPhone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Try to get a little better every day be a good person Be yourself Contact info: Josephine On 12th website Josephine on Instagram: @josephineon12 Andy Little on Instagram: @chefandylittle Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Andy Little for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

What can I say other then Ed Lee is a brilliant chef great friend, we have cooked together and had so much fun in so many places. This was a really great conversation and I am so happy we can share it. Edward Lee is the Chef/Owner of 610 Magnolia and Whiskey Dry in Louisville, Khora in Cincinnati, and the Culinary Director for Succotash Prime in DC and Succotash in NationalHarbor. He is also the Co-Founder and Creative Director for The LEE Initiative, a non-profit dedicated to diversity andequality in the restaurant industry. Chef Lee was the recipient of the 2019 James Beard Foundation Award for his book, Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine. His first book, Smoke & Pickles (Artisan Books, May 2013) was a national bestseller.. Lee has been a six-time finalist for the James Beard Foundation Award for Best Chef: Southeast. In 2018, Food & Wine Magazine named 610 Magnolia one of the country's most important restaurants of the past 40 years. The Michelin Guide DC awarded Succotash a Bib Gourmand in 2019.Chef Lee appears frequently in print andtelevision and his writing has been featured in The New York Times, Esquire, Food & Wine and many other national publications. He was nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. He has hosted and written a feature documentary called Fermented. His philanthropic work includes the Lee Diversity Scholarship to support the Southern Foodways Alliance Oral History Workshop. In 2017, Chef Lee launched The LEE Initiative, which operates several programs under its umbrella including the Women Culinary and Spirits Program, Restaurant Workers Relief Program, Restaurant Reboot Relief Program, and McAtee Community and Training Kitchen. During the pandemic, The LEE Initiative distributed over 2 million meals, invested $1.5 million in small farms, and gave over $1 million in grants to Black-owned food businesses across the country. Chef Lee was awarded the Muhammad Ali Humanitarian Award in 2021. His luxury small batch bourbon created with Trey Zoeller is called Chef's Collaboration Blend with Jefferson's Reserve and is sold wherever fine whiskey is sold.

Chef Ouita Michel joins us at the 1-minute mark as Whiskey Weeks 2021 continues. What's harder? Running a kitchen, owning a restaurant or writing a book? You were a political science major, debate team member (second woman to win a national debate championship in 1986), how did you become a chef? Why did you decide to do a book and a cookbook now?  How did “Just a Few Miles South” come together? Why did you decide to use recipes from your restaurants?  What's it like sharing your love of food with others? Did you ever believe you'd own multiple restaurants? How do you balance having restaurants that are different from each other (seafood, comfort food, bourbon bar, etc.)? Balancing everything and being able to run a restaurant during the pandemic  What role does food play in everyday life? I feel like your restaurants have that neighborhood feel and also you want to be a good neighbor  Beer, bourbon and wine play a role at your restaurants (Smithtown is located at West Sixth Brewery and The Thirsty Fox features fine bourbons), what role is that? Integrating those local beverages into recipes  Creating a Bourbon Club and Wine Guild  Going on your first bourbon barrel selection  James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast, what's that like? What's next for you? What can folks expect with the book and where can they find it? SHOW PARTNER: Check out Nose Your Bourbon social media and etsy so you can train your nose to find the nuances in bourbon. Visit https://www.etsy.com/shop/NoseYourBourbon or noseyourbourbon.com.Don't forget to check out the video on YouTube and our Facebook pages. Plus, our Give It A Try Highlights pour every Monday and our Cocktail Quickie videos shake up Fridays.

Hey, Counterjam Heads! Season 2 will return 4/12, and in the meantime, we've been doing tons of listening ourselves. Our friends at Salt + Spine just released this new episode featuring The Grey partners and co-authors Mashama Bailey and John Morisano. "The fact that there aren't as many black men or women running kitchens in America is in itself a systemic problem. There are tons of people of color when you go into any kind of culinary program—and in the mid-level kitchens, there's tons of diversity in those kitchens. But as soon as you cross the threshold into higher echelon kitchens, then you start to thin out because there isn't any capital backing these talented folks." —Mashama BaileyFrom Salt + Spine: Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too.Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celebrated restaurant. But it’s more than the story of The Grey — it’s also a conversation about race, class, gender, and American culture. And interlaced throughout are recipes to accompany the chapters.

Research trips for this work are a whirlwind, trying to take in as much about an area’s restaurants as I can. But during my recent trip to Nashville, we ate at Henrietta Red twice, so that should tell you something. Its chef, Julia Sullivan, is a Nashville native and graduate of the Culinary Institute of America, and in its first year, Henrietta Red was a semifinalist for Best New Restaurant by the James Beard Foundation, with Julia also named Food & Wine’s Best New Chef. In 2019, she was a James Beard semifinalist for Best Chef Southeast, then received a finalist nomination last year. It’s obvious that she is passionate and driven, but she is also grounded, and she sets one helluva table that I can’t wait to return to for a third time.  

This week, we're excited to welcome Mashama Bailey and John O. Morisano to Salt + Spine, the podcast on stories behind cookbooks.Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too.Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celebrated restaurant. But it’s more than the story of The Grey — it’s also a conversation about race, class, gender, and American culture. And interlaced throughout are recipes to accompany the chapters.Mashama and John joined us remotely in our virtual studio for this week’s show.BUY THE BOOK: Omnivore Books | Bookshop | IndieBound Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Mashama Bailey and John O. Morisano to Salt + Spine, the podcast on stories behind cookbooks.Mashama is the executive chef and partner of The Grey, which she runs with her business partner, John O. Morisano. The Savannah, Georgia restaurant is set inside a once-segregated, former Greyhound bus station and has been dubbed Restaurant of the Year by Eater and named one of TIME magazine’s "greatest places." The Grey serves up Mashama’s menu, which draws influences from all over and in particular the South, Italy, and Africa. In 2019, the James Beard Foundation awarded Mashama its Best Chef: Southeast award. Together, Mashama and John built The Grey — and now, they’re taking a unique approach with their memoir-cookbook by telling the story together, too. Their book — titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant — chronicles how the pair came together, relocated to Savannah, and opened a celebrated restaurant. But it’s more than the story of The Grey — it’s also a conversation about race, class, gender, and American culture. And interlaced throughout are recipes to accompany the chapters. Mashama and John joined us remotely in our virtual studio for this week’s show. See acast.com/privacy for privacy and opt-out information.

Few restaurants have made a more significant impact in the Southern culinary landscape in such a short amount of time than The Grey in Savannah, Ga. Housed in a restored 1938 Greyhound Bus Terminal and led by co-partners Chef Mashama Bailey and John Morisano, The Grey at once challenges and comforts with every plate of food that is served. Bailey’s seasonally shifting menus are always delicious and at once feel familiar yet deeply rooted in her own varied culinary influences, and the space itself -- once segregated -- fills with a diverse crowd who are there not as a quick stop but for the main event of an evening. The restaurant was named Eater Restaurant of the Year for 2017/18, Bailey won Best Chef: Southeast in 2019 from the James Beard Foundation, and that same year, was also a featured chef on an episode of Netflix’s Chef’s Table. In 2020, they pivoted like the rest of the industry, and added luxury yurts to a courtyard space for dining, and this year has seen the release of their co-authored book, Black, White & The Grey. 

Rodney Scott is the barbecue boss. At eleven-years-old, Rodney cooked his first whole hog, and by high school, he was branding the family business. Rodney’s success started on his small family farm and general store in Hemingway, South Carolina, and he has continued to become the co-founder of one of the 50 Best New Restaurants by Bon Appetit Magazine. Now with two locations in Charleston and Birmingham, and one opening in Atlanta, Rodney Scott’s Whole Hog BBQ is THE place for barbecue. Winner of the James Beard Foundation Award for Best Chef: Southeast and a featured chef on Netflix’s Chef’s Table: BBQ, Rodney is a legendary pitmaster. He’s also a glass half full kind of guy who radiates positivity—in and out of the pit. Join us on this episode of Live to Eat as we chat about the different types of barbecue, Rodney’s all-American backstory, as well as the secret to his signature sauce, and how to make every day a good day. 

@rolandsfoodcourt with @gennaro.pecchia We get fired up for September! First, we chat with Whole Hog Master @pitmasterrodneyscott of @rodneyscottsbbq fame! The new season, going out globally on September 2nd, of the @netflix series #chefstable has shifted its focus to the art of barbecue. The #netflix @televisionacad Emmy-nominated show will spotlight pitmasters around the world. We met Rodney at @bigapplebbq & it was love at first bite! Bring back #babbp to NYC! The Man was a 2018 @beardfoundation award winner for Best Chef: Southeast, opened the first Alabama location of Rodney Scott’s BBQ in @instagrambham in 2019 & we get an update on a second Alabama location & a new one in @discoveratlanta @atlantawestend #bbq We also got a peek at the new beautiful cookbook #eatingoutloud @penguinrandomhouse by the incredibly talented @edeneats of @topchefcanada @cookingchannel #edeneats fame & a proud @lecordonbleu_international Alumna. Go to https://www.edeneats.com/ now to pre-order for the September 1st launch! It takes two of us to keep up with Eden's energy but we know you'll love her good vibes & vast knowledge, through her love of traveling, of middle eastern cuisine. Eden introduces us & you to a whirlwind of exciting flavors, mixing & matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes & a bevy of fresh herbs; & babka that becomes pull-apart morning buns, layered with chocolate and tahini & sticky with a salted sugar glaze, to name a few. Quarantine or not this cookbook will be used often for sure! Big Love to You for All Your Support! Special Thanks to Our Show Producer! @paulofcharsky Miss You! Pitmaster #garryroark @ubonsbbq

Chef Cheetie Kumar of Garland in Raleigh chats about being a finalist for the James Beard Foundation award, Best Chef: Southeast. The chef also addresses post-COVID-19 operations for Garland, and her cool heat & eat meal kits. Other JB finalists Kaitlyn Goalen, Chef Chris Shepherd and Chef Ashley Christensen are mentioned.

Chef Vivian Howard’s new show Somewhere South recently debuted on PBS stations across the country. The show is her follow up to the wildly popular series A Chef’s Life. Chef Howard was the first woman to win a Peabody award for a cooking show since Julia Child, and she was a semi-finalist for the James Beard Award’s Best Chef Southeast five consecutive times.Somewhere South takes Chef Vivian to different Southern locations where she investigates dishes that are universal to all cultures. In the fourth episode of the series, Vivian’s exploration of pickles brings her to Kentucky, where she visits Lexington, Woodford County, and Whitesburg. Along the way Vivian is guided by Chef Sam Fore, who you can hear discuss the visit in episode 9. Sam takes her to visit Woodford Reserve Distillery as well as to see Smithtown Seafood’s Chef Agnes Marrero. Then Lora Smith of the Appalachian Impact Fund takes Vivian to Letcher County where Regina Niece and Carolyn Sturgill show how they make chow-chow at the CANE Kitchen in Whitesburg.In this episode, Vivian Howard and I discuss her new show and her visit to Kentucky. She tells about her first visit to a holler, her unexpected run-in with an Osage orange, as well as her first visit to a Kentucky distillery. We also chat about the group Brown in the South, and Louisville Chef Edward Lee’s appearance on the Dumpling episode of Somewhere South. Also, Vivian and I talk about the situation facing restaurants during the current shutdown, which was just beginning when she and I spoke.A special thank you to Andrea Weigl.Vivian Howard Website | Instagram | FacebookA Chef's Life/Somewhere South Instagram | FacebookCane KitchenTuk Tuk Sri Lankan BitesBrown In the South Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app. 

Cheetie Kumar is a chef and musician who co-owns and operates with her husband, Paul Siler, the restaurant Garland, music venue Kings, and cocktail bar Neptune’s Parlour in Raleigh, North Carolina. The three businesses co-exist in a historic building in the city’s downtown. Together they’re a vital cultural hub in Raleigh’s revival. We talked with Cheetie the day after she was named a semi-finalist for Best Chef Southeast by the James Beard Foundation, and before CV-19 struck. Her businesses are temporarily closed now. With courage and vulnerability she shared her journey, and piercing insights about her city and running her businesses. This is part of our first season on leading women innovators in small cities in the Southeast. Enjoy the show.

Jason Stanhope is the Executive Chef of FIG (Food Is Good) in Charleston, South Carolina. He opens up about the tragedy that lead him to his path as a chef. We discuss younger brothers, commitment to a single restaurant, for over a decade and being a father. Chef Stanhope credits one of his #UnsungHospitalityHeroes, Jessica Slaughter, with keeping the entire team at FIG organized and her general ability to kick some ass! Website - Eat FIG Facebook - /eatfig Instagram - @eatfig, @jdstan2003 Company Name & Location FIG (food is good) in Charleston, South Carolina Where were you born / raised? Topeka, Kansas First job in the industry? I didn't work in a restaurant until I went to culinary school in SF. While I was there I did a bunch of catering gigs and worked at a cafe chain called Specialties. Proudest moment of your career? There was a moment when I was thrown into the fire in Peru. Best Chef Southeast, James Beard Foundation. And so many other small but memorable moments. Two things most people don't know about you? I wear a compression hose everyday. I love binge watching Keeping Up With The Kardashians. Food and/or drinks staples in your house? Eggs, Rice, Mustard, & always a stash of Redbreast & St. George Single Malt. Words to live by? If you want to make friends, don’t be a leader. Sell ice cream. Growing up in Topeka, Kansas, Jason Stanhope’s experience with great cuisine was reserved for special occasions. For his family, the ritual of cooking and eating together was more important than what was on the table, which helped fuel his life-long obsession with sourcing the highest quality ingredients. Cooking with his family also instilled the desire to put on a great show every night and make guests feel like they are a part of the restaurant family, which is a founding principle of his culinary philosophy. Stanhope moved to San Francisco to pursue a culinary degree at Le Cordon Bleu, and fell in love with the kitchen immediately. During this time, he had the chance to work in Cusco and Machu Picchu, Peru, for Michael Raas, where he seized every opportunity, including one to fill in for the fish cook at Hotel Monasterio. The former Division II college football player moved back to the U.S. to work with James Beard award-winning chef Debbie Gold at Forty Sardines in Kansas City. While on a vacation to Charleston, Stanhope fell for the city and its rich epicurean history, and moved East to join the team at Mike Lata’s acclaimed FIG, where he has worked his way through the kitchen during his six-year tenure, starting as chef-tournant to his current position of executive chef, which earned him the James Beard Foundation award for Best Chef: Southeast in 2015. Under Lata’s mentorship, Stanhope has learned the restaurant’s timeless philosophies, including the founding principle of how to write a menu: start with the best possible ingredients and products available and then develop dishes from there. By creating new dishes using ingredients and products thoughtfully sourced from local farmers and purveyors who are meticulous about their standards, Stanhope also upholds FIG’s philosophy of serving cuisine that is relevant, approachable, technically driven, and seasonally inspired. A leader in the farm-to-table movement since opening FIG over a decade ago, Lata has developed long-standing relationships that Stanhope and team continue to foster.

Katie Button is at the helm of two restaurants in Asheville, North Carolina - the lively and authentic Spanish experience at Cúrate, the nationally-acclaimed tapas restaurant, and Button & Co. Bagels, influenced by Katie's upbringing in New Jersey. Chef Katie took a winding road to open her restaurants in Asheville, first pursuing science degrees at Cornell and earning her master's degree in biomedical engineering in Paris. Realizing that a life in Science wasn't for her, she changed course to the culinary field, starting as a server at one of Jose Andres' restaurants in Washington DC, volunteering on her days off to work at his avante garde restautant minibar to help prep in their kitchen, since she didn't have any professional cooking experience. Being in the kitchen made her realize that it was the place she wanted to be most, so from there, she got a position in the kitchen at New York's Jean-Georges in their pastry kitchen as an intern. From there, she moved out LA to work at The Bazaar by José Andrés, and that following Summer, she landed a postion in the pastry kitchen at elBulli, Chef Ferran and Albert Adria's legendary 3 michelin star restaurant in Spain. It was there that she met her husband Felix, and together they moved to Asheville to open a restaurant with her parents, where they eventually opened Cúrate in 2011. The classic Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times, and earning status as a nominee for the James Beard Foundation's Rising Star Chef award in 2014, semi-finalist for Best Chefs in America in 2015 and a nominee for Best Chef Southeast 2018 and 2019.

Chef Scott Crawford opened Crawford and Son in Raleigh, NC November 2016 – a neighborhood restaurant referencing his commitment to family and community – and in 2018, it was named the “Triangle’s Restaurant of the Year.” Through his restaurant group, Crawford Hospitality, Crawford plans additional restaurants, including a French bistro, Jolie (opened August 2019) and modern American Steakhouse, Crawford Brothers. A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford also earned the coveted Forbes Five-Star award at Herons in The Umstead Hotel and Spa, at The Georgian Room at The Cloister Hotel and at The Woodlands Resort & Inn. Prior to opening Crawford and Son, he showcased his progressive take on Southern comfort food as executive chef of Standard Foods, where he also spearheaded the restaurant’s whole-animal butcher program and backyard feeder farm. Crawford’s leadership extends beyond the kitchen; he joined the Board of Ben’s Friends, and founded its Raleigh chapter – a support group for food and beverage professionals who struggle with substance abuse and addiction. Crawford is committed to introducing inspired restaurants, cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals. Crawford also serves on the board for The Sunday Supper, and in 2018, led the team to raise $400K for Hurricane Florence victims. He also serves on the Honorary Committee of Healing Transitions – a place for recovery in downtown Raleigh. In 2019, The Triangle Business Journal recognized Crawford’s work, naming him “CEO of the Year.” When not in the kitchen, Crawford spends quality family time with his wife and two children, and is a mentor through Ben’s Friends.

Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food awards. While the upsides of winning are apparent, there are downsides, too. Chef Steven Satterfield of Miller Union describes some of the unrealistic expectations that diners developed after he won the award for Best Chef Southeast. Matt and Ted Lee sit down with Harry Rosenblum to discuss a category that's oddly missing from the James Beard Foundation's radar: catering. Then, Kat Johnson takes a look at why anonymity for critics, judges, and Michelin inspectors matters (or doesn't) with help from Josh Plunkett, a veteran of several Michelin starred restaurants. Finally, Pauline Munch and Lisa Held explain the complicated legacy of Nobel Prize winner Norman Borlaug, whose work to solve hunger inspired a hip hop homage. This program is supported, in part, by public funds from the New York State Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

Chef Katie Button and I spoke a few months ago at the FAB Conference in Charleston, but I’ve held onto this interview a bit because only a couple weeks after it, Katie gave birth 5 weeks early to a little boy. Mom, son, and the whole family are doing splendidly, and life is returning to normal for them, which means her husband and business partner Felix is in Spain right now with Curate Trips (check it out, you’re going to want to go), Katie is supervising the final stages of a new restaurant, and Asheville is ramping up for leaf looker season. But Katie likes to live her life with purpose and her drive to excel is strong and shows up in consistently excellent food. She was nominated by the James Beard Foundation for Rising Star Chef of the Year 2012, 2013, 2014, (and twice a semifinalist during those years), Best Chef: Southeast semifinalist in 2015 and nominee in 2018. But she’s also committed to being a responsible business owner. Cúrate and Nightbell are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. And she’s working to focus more on her leadership skills, as you’ll hear in this interview. You’ll also hear someone trying to come into the room where we’re interviewing. I locked the door but forgot to put up a sign, so they’re insistent. Ha. Welcome to podcasting on location.

Barbecue pitmasters are amongst our nation's greatest storytellers—they learn that all-important skill tending to their 'cue all night. But Rodney Scott, South Carolina pitmaster and James Beard Award winner, might just have the best story of all to tell, as you'll hear on this week's Special Sauce.  When Scott was growing up, his family started making barbecue one day a week at their general store in the tiny town of Hemingway, South Carolina, two hours' drive from Charleston. As Rodney tells it, "We did whole-hog barbecue sandwiches like most gas stations do hot dogs. It was just an extra income, just a quick side meal. And we did it on Thursdays." But demand gradually grew until, finally, the barbecue itself became the core business, and with that shift came a huge increase in the hard work of producing it, all of it shared by young Rodney, an only child.   It started with cutting down trees and splitting wood to make the charcoal. "If we did two hogs, or four hogs, whatever, we had to have enough wood to get it done," Scott told me. "And my dad would never let you lay around in the afternoons. You got off the school bus, you did homework, you went to work.... Of course, after cutting wood, you had to load it, haul it, help unload at the barbecue pit. And if you were out of school, you had to cook.... My high school graduation, I'm 17 years old, I walk out and speak to my dad, hold up my diploma, and he says, 'You need to be at the barbecue pit at 12 o'clock tonight.'"   After he graduated, the work became even more intense. "Three nights a week, we worked all night long. We had guys there in the daytime, and I was there all night. So being there all night, you had to keep the fire going to keep enough hot coals to fire up your hogs.... You had to have enough coals to fire anywhere from two to 15 hogs, because you never knew how many you were going to cook."   Not only did this upbringing develop Scott's lifelong love for barbecue, the discipline and work ethic it instilled in him clearly assisted in his journey from driving a tractor as a six-year-old kid on a tobacco farm, to cooking for John T. Edge, to opening his own restaurant in Charleston and winning the Beard Award for Best Chef: Southeast.   To get the whole story, you're just going to have to listen to the episode. You won't be disappointed, only inspired. ------------ The full transcript for this week's episode can be found here at Serious Eats.

Rodney Scott is the first African-American to win the James Beard Foundation Award for Best Chef Southeast and only the second barbecue cook to win a chef award from the JBF. He joins the HRN Happy Hour crew to talk about his much-deserved recognition, how Rodney Scott BBQ in Charleston is doing one year in, and plans for expansion to Birmingham, Alabama. Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour is powered by Simplecast

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.

Producers Peter Ogburn and Ray Rogers talk to the latest winner of the James Beard Award for Best Chef: Southeast. He's Rodney Scott, legendary pitmaster at Scott's BBQ in Hemingway, SC and Rodney Scott's BBQ in Charleston, SC. We talk about the big win, BBQ culture, and the merging of tradition and innovation.

There was a time when how good Rodney Scott’s family barbecue was, was pretty much a locals secret. Unless you were lucky enough to meet him at a food event or lived in Hemingway, SC, you probably didn’t know about him, that is unless you were the kind of people who roadtrip for good food. So yeah, you and me. Chances are, if you’re listening to this podcast, you’ll drive for good food, right? Anyway, the chorus of praises for this barbecue pitmaster have been steadily rising, and word began to get out in a big way, including on TV with Anthony Bourdain and Andrew Zimmern. Then Rodney fulfilled his dream of opening a restaurant of his own last year in Charleston. As for the food, it’s simple perfection, made with love, as he continually preaches. His smile can light up a room, too, and on Monday evening, he proved that when he stood on stage in Chicago to accept the James Beard award for Best Chef: Southeast. A few days before he jetted off to those awards, I caught up with him at his restaurant to learn what he’s learned in the last year. In true Southern Fork style, we ended up recording in the cab of his truck in the parking lot. Anytime he’s in the building, he’s either working or people are literally standing in line to talk to him, so outside is where we found some time and quiet.

Nick Leahy and Steven Satterfield caught up with host Kat Johnson and taste some beers. Nick tells us about his new concepts Aix restaurant and Tin Tin winebar, both chefs reminisce about their recent James Beard dinners and cooking in New York City. Serving a globally inspired and locally sourced menu, Executive chef Nick Leahy helms the kitchen at Saltyard. Nick is originally from Bermuda and credits his diverse culinary style to his international travels growing up. He first began working in the restaurant industry in high school and honed his skills under Atlanta legend Chip Ulbrich at Food Studio. He then moved overseas to serve as Executive Chef at Daylesford Organic in London—a restaurant that solely uses local and organic ingredients from farms around the city. This experience fueled Nick’s passion for sourcing from small, nearby purveyors and farmers. James Beard award-winning chef Steven Satterfield is the executive chef and co-owner of Miller Union, a celebrated, seasonally-driven restaurant located in Atlanta’s Westside neighborhood. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine, Esquire and James Beard Foundation. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim. Satterfield remains deeply committed to Atlanta’s progressive culinary community and holds leadership positions with Chef’s Collaborative and Slow Food Atlanta. He is also a proud and active member of the Southern Foodways Alliance and Georgia Organics. Satterfield’s dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does. In 2017, Satterfield won the James Beard Foundation’s “Best Chef: Southeast” award and Miller Union was recognized as one of the country’s best restaurants by Eater National. Heritage Radio Network On Tour is Powered by Simplecast

Making his debut on HRN, Mike Lata sits down with Eli Sussman, host of The Line. Mike grew up in New England and worked his way through the kitchens of Boston, New Orleans, Atlanta and France before landing in Charleston in 1998. He is currently the Chef/Partner of FIG Restaurant in Charleston, which he opened in 2003 with partner Adam Nemirow. In 2012, the pair opened The Ordinary, an oyster bar and seafood hall, also located in Charleston. Chef Lata and his restaurants have received numerous accolades and been nominated for many awards, including the James Beard Award he won for Best Chef: Southeast in 2009. Chef Lata is committed to supporting local farmers, fisherman and purveyors and is an active member of the Southern Foodways Alliance. Heritage Radio Network On Tour is powered by Simplecast.

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Episode 42 - Katy & Joe Kindred http://kindreddavidson.com On the road to Davidson, NC where we had the pleasure of meeting the husband/wife team of Kindred, Joe & Katy Kindred. Bon Appétit named Kindred America's Top Ten Best New Restaurants 2015, including Joe Kindred's semifinalist nod for the James Beard Foundation’s Best Chef: Southeast award in 2016 & 2017. We talk family, food, staffing and good bathroom reading material. We also chat about their new restaurant opening soon, Hello Sailor, of which, Eater.com named to the top 16 most anticipated new restaurants of 2017. https://www.eater.com/2017/1/13/14258922/best-new-restaurants-2017-opening-winter-spring Their family-friendly approach to high-end cuisine is refreshing and quaint among their flashy and stuffy contemporaries. When in Davidson, you must eat here. This episode sponsored by Photography, Social Media Management and web-designers: Food-Seen https://www.food-seen.com & The CurEat App. Click to download the CurEat App in iTunes>>> itunes.apple.com/us/app/cureat/id1136256011?mt=8

Chef Edward Lee wakes every morning with a passion for his work, and for learning and discovering new things. Lee is a Korean-American chef from Brooklyn, trained in the kitchens of New York. He is the owner of 610 Magnolia and Milkwood restaurants. In 2001, a Kentucky Derby road trip brought him to discover 610 Magnolia, where he fell in love with his surroundings. Within a year, Lee relocated to Louisville and the growing new southern food scene. Lee’s culinary style draws from his Asian heritage, his New York training, and his embracing of the American south, combined with the best ingredients from local farms. He has been featured in many publications, was the winner on Food Network’s “Iron Chef America,” and was a season favorite on the Cooking Channel’s “Top Chef.” He has twice been named a finalist for the James Beard Foundation Award, Best Chef Southeast. Lee has been on major news shows and has had several articles published in various journals. Lee’s cookbook, “Smoke and Pickles,” shares recipes and stories of his life. In addition to 610 Magnolia, Lee operates The Wine Studio, a special event dining room, and Milkwood, a downtown restaurant serving southern bar food with an Asian pantry. He also collaborates on new product developments, including a luxury bourbon.

Community Work. In a Diner. With Chef Ashley Christensen at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you miss Chef Ashley Christensen of Poole's Diner giving her stupendous talk at the Virginia Festival of the Book? No worries, Edacious taped it for you! Ashley grew up in North Carolina as part of a family who felt it important to cook and eat meals together no matter how busy their lives. It's a philosophy she took to her adult life. Putting creative energy into food and watching people share it which often develops into deep conversations over it. She went to NC State, intending to move to a big city after graduation, working in restaurants while attending classes. Like so many of her co-workers, she worked in kitchens until she could decide what was next. Until the day she realized this was it. This is what she wanted to do. This is what's next. She realized she could do all the things she wanted right there in Raleigh. And she could do them by cooking food. A small fundraiser she organized for AIDS research turned into a massive fundraiser. That sealed the deal. As she looked about her college town, she realized she could contribute and make great strides right there. Graduation became less of a concern. She dropped out and started cooking in earnest. Her initial curiosity and interest in food quickly developed into a catalyst for social change and community. Setting her intention, she decided to create a higher level of hospitality, one that starts with food but goes deeper to connection. A hospitality which creates a profound level of trust between the chef and the guest. Customer is something she considers "The C-Word," and something never to be uttered in any of her restaurants. Her commitment to this belief isn't just lip service. She has the word "Guest" tattooed on her forearm. "We like to use the word 'guest' (instead of customer) because I like to remove the idea of it being a transaction. Dining together, and the energy that we put into it, the chance that you take on us I think conveys a relationship...It really helps all the folks who work with us to really understand and respect and value that idea." Her first restaurant, Poole's Diner, reflects this intention. It's not fancy, but a place you visit once a week. Or more. A place where you can be a regular. All the menus are on chalkboards so you have to physically get up and move about to decide. Which sparks conversation because most of them hang above booths. The double horseshoe bar encourages conversation because no matter where you sit, you can see the other patrons. Even the word "diner" evokes comfort. It's a place where someone in a tux can dine next to somebody just off work in a dirty tee shirt. The story of how she went from working in other restaurants to starting her first is beautiful, poignant, and so inspiring it made the hairs on the back of my neck stand up. You'll have to listen to hear it for yourself! Ashley now owns six, including one serving fried chicken with honey in honor of a childhood nickname. In fact, all of her restaurants in Raleigh contain story whether it's in the name or the food they serve, once again taking the simple idea of a place to gather for eating to a more meaningful level. Folks are responding. She's been nominated for a James Beard Award several times and won the title of Best Chef Southeast in 2014. Her restaurant Death and Taxes was a finalist last year. Her first cookbook, Poole's Diner, is a volume reflecting a life lived rich and full through sharing food. How to use a safe, comforting space to give back and effect social change. Comfort is a fairly novel concept in this world of fancy schmancy, where tattooed-covered Tweezer Punks with dusts, strange ingredients, and 14-course meals constantly want to take you on a journey. We've sometimes forgotten the soul-filling concept of a simple bowl of grits. The recipes in this volume embrace comfort. They don't change the essential meaning of classic Southern dishes, nor reinterpret them, but simply add Ashley's personal spin. It's a gorgeous volume evoking the comfort and simplicity of a meal at Poole's. Now more than ever in these challenging times it's important for folks from different backgrounds to come together over food on a regular basis. Food can spark conversation. Maybe folks who disagree can find commonality somehow over something they mutually love and respect. A terrific talk and my favorite one of the festival. Ashley's mission is one I strive for here on the podcast each and every day. Connection, community, and conversation with food as a starting point. I hope you enjoy it as much as I did. Cheers! SHOW NOTES – Links to resources talked about during the podcast: Virginia Festival of the Book - most of the authors who attend are unpaid, and travel here out of their own pocket. Food writing is a challenging business. Your donation will help cover expenses and get some of the big names here in 2018! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

It is appropriate that Chef Scott Crawford and I chatted in a courtyard with a serenely bubbling fountain. That sound is the perfect backdrop for this focused, zen-like conversation about leadership, community building, and some kick-ass cooking. Scott Crawford has approached much of his life with this kind of intense focus. He is a three-time James Beard Foundation semi-finalist for “Best Chef: Southeast” who blazed a trail of culinary prestige as he cooked across the region, from The Cloister Hotel in Sea Island, Georgia, to The Umstead Hotel and Spa in Cary, North Carolina. He’s about to embark on his first self-owned project, Crawford & Son, and he’s all about something he calls “the tilt.”

Nashville native, Chef Tandy Wilson, got his start in the restaurant business during the late 9o's as a dishwasher and quickly transitioned to line cook. By 2002 he had both a Administration and culinary degree. After 5 years of working on the west coast, traveling to Italy, and re0settling roots in Nashville, Tandy opened City House in 2007.   He has been recognized as "Best New Chef in the Southeast" by Food and Wine magazine and After nine semifinalist nominations and Three consecutive finalist nominations chef Wilson Finally took the title of James Beard's "Best Chef Southeast".

I first met Chef Erik Niel one night in Chattanooga a few years ago when he visited our table at Easy Bistro and Bar. We’d just enjoyed perfectly pristine oysters on the half shell, and I was confused as we were in the heart of the Tennessee mountains. Who was this guy who was so passionate about seafood he built a restaurant around it, a restaurant a very long drive away from any ocean waves? What I discovered is a man passionate about the food of his childhood, a chef passionate about sourcing and staff education, and a Louisiana boy who has found a home in an up and coming Tennessee town. Other people are discovering his cooking too; he’s just been nominated for Best Chef: Southeast by the James Beard Foundation

Hugh Acheson is the author of the James Beard Foundation Award-Winning Cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," "Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks," and his new book, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruits." He is a chef/partner of the Athens, Georgia, restaurants, 5 & 10, The National, also. the Atlanta restaurant, Empire State South, and The Florence in Savannah. He is a James Beard award winner for "Best Chef Southeast," and was named a "Best New Chef" by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.*One live listener will be the recipient of a FREE copy of his newly-released cookbook, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit."@hughacheson (Twitter)http://hughacheson.com/

Hugh Acheson is the author of the James Beard Foundation Award-Winning Cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," "Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks," and his new book, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruits." He is a chef/partner of the Athens, Georgia, restaurants, 5 & 10, The National, also. the Atlanta restaurant, Empire State South, and The Florence in Savannah. He is a James Beard award winner for "Best Chef Southeast," and was named a "Best New Chef" by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.*One live listener will be the recipient of a FREE copy of his newly-released cookbook, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit."@hughacheson (Twitter)http://hughacheson.com/

HUGH ACHESON is the author of the James Beard Foundation Award Winning Cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen, Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks, and THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruits. He is a chef/partner of the Athens, Georgia, restaurants 5 &10, The National, the Atlanta restaurant Empire State South, and The Florencein Savannah. He is a James Beard award winner for Best Chef Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef. http://hughacheson.com  This show is sponsored in part by http://audibletrial.com/northwestprime 1st book is Free! Click & see if audible books are right for you!