Podcasts about charleston wine and food

Post and Courier Food Editor Parker Milner and contributing food critic Robert Moss debuted the Post and Courier's newest food and dining podcast live from the 2023 Charleston Wine and Food Festival.This episode features recently named James Beard Finalist and owner of Tuk Tuk Sri Lanken Bites Sam Fore and owner of Mansueta's Filipino Food, Nikko CagalananCharleston's Menu will be a podcast discussing dining, restaurants and all the food that lands on Parker and Robert's plate across South Carolina. Hosted by Parker Milner and Robert MossProduced by Eric Russell

For this special episode, we teamed up with Discover South Carolina and Charleston Wine and Food to celebrate the state’s incredible restaurant and agriculture scene. Who better to hear from than the state’s chef ambassadors?Each year, a group of chefs is tapped to elevate visitor awareness about the state’s restaurants, farms, food producers, and tourism locales. We got to speak to this year’s group on two special episodes of HRN Happy Hour. Both are out now, and we’ll link to them in our show notes! In this week’s Meat and Three, we’re bringing you highlights from those conversations. And in the second half of the show, we have some of our favorite moments from Charleston Wine and Food 2020 - one of the last in-person events HRN attended before the pandemic. Further Listening:HRN Happy Hour #131, South Carolina Chef Ambassadors Raffaele Dall’Erta and Jason TuftsHRN Happy Hour #132, South Carolina Chef Ambassadors Kevin Mitchell and Jamie DaskalisHRN On Tour #351, Steve Palmer and Shari BayerHRN On Tour #356, Chef Binta with Harry RosenblumHRN On Tour #334, Champagne RoundtableKeep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

2 weeks ago the HRN team was at Charleston Wine and Food festival. We did a lot fo interviews and talked about what might be coming with the Novel Coronavirus. It's been two weeks and I don't think any of us could have predicted where we are now. Harry sat down with knife maker Quintin Middleton at CHSWFF. check it out! Feast Yr Ears is powered by Simplecast.  

Rice is central to the agricultural history of the Low Country and will become an increasingly important crop as the world’s population deals with climate change and rising sea levels. Some of our favorite strains, like Carolina Gold, aren’t salt tolerant enough to deal with the growing unpredictability of hurricane seasons and coastal flooding events. Glenn Roberts of Anson Mills and Brian Ward of Clemson University’s Coastal Research and Education Center are working to develop new rice strains that combine high salt tolerance with preferred flavor profiles. Not only will this work help feed growing and shifting populations of people, it will also provide sustenance for migratory birds who face many challenges to finding enough food on their seasonal journeys. Kat Johnson and Harry Rosenblum sit down with Roberts and Ward in Charleston to discuss this important work and how Anson Mills, Clemson University, government organizations, and farmers are all working together to ensure rice production remains sustainable in a changing world.HRN On Tour is powered by Simplecast.

For the final installment of HRN On Tour recorded live at Charleston Wine + Food, Kat and Hannah were joined by three indomitable women in the Charleston food scene: Gillian Zettler (Executive Director of Charleston Wine + Food), Cynthia Wong (Founder of Life Raft Treats), and cookbook icon Nathalie Dupree. In this segment, the topics range from ice cream flavors to the joys and challenges of organizing a major food festival. Plus, Nathalie Dupree teases stories from her newest book, Nathalie Dupree’s Favorite Stories and Recipes. HRN On Tour is powered by Simplecast.

Sam Benrubi, host of The Grape Nation was joined by Harry Root. Since its founding in 2003, Grassroots Wine has grown its portfolio of internationally made wines, and distributes to customers across the Southeast. Deeply committed to sustainability, Harry talks about the significance of Grassroots Wine's commitment to all things grassroots and improving our food and wine industry as a whole. HRN On Tour is powered by Simplecast.

Harry Rosenblum, host of Feast Yr Ears sat down with two celebrated young chefs, Fatmata Binta and Digby Stridiron, at Charleston Wine + Food.Born and raised in Freetown, Sierra Leone, to first generation Sierra Leonean Fulanis of Guinean descent, Fatmata Binta describes herself as a modern nomadic chef. She shines a light on flavors of her family history with Fulani Kitchen in Sierra Leone. Chef Binta is also a Fonio Ambassador, bringing this sustainable grain that is indigenous to West Africa to eaters around the world. Born in St. Croix, U.S. Virgin Islands, Chef Digby Stridiron is no stranger to working with fresh, locally harvested ingredients and seafood. In 2019, Digby opened Ama at Cane Bay, a sustainable seafood restaurant on the North Shore of St. Croix as well as Breakers Roar in downtown Christiansted.HRN On Tour is powered by Simplecast. 

HRN’s Kat Johnson and Hannah Fordin sat down with farmer Greg Johnsman to talk history, seed preservation, and grits at Charleston Wine + Food. Based in South Caronlina’s Sea Islands, Greg and his wife Betsy are committed to preserving and sharing the agricultural traditions of the region. With their business, Geechie Boy Mill, they’re sharing delicious grits made with heritage corn varieties that hardly any other farmers are cultivating, along with other grains and preserves. Greg talks about getting the best out of his mill, treasure hunting for heirloom seeds, and much more. HRN On Tour is powered by Simplecast.

Harry Rosenblum, host of Feast Yr Ears, was joined by celebrated chef Reem Assil at Charleston Wine + Food. Based in Oakland CA, her eponymously named eatery, Reem’s California, has earned her a James Beard Award nomination and praise in national food publications. Reem and Harry discuss her culinary career as well as her passion for and history in activism and community organizing. HRN On Tour is powered by Simplecast.

Sam Benrubi, host of The Grape Nation was joined once again by Eric Asimov, Wine Critic for The New York Times. This year, they discussed the impact of climate change on the wine industry and asked the question - what wine should we be drinking? The answer, it turns out, is that navigating the wine market isn’t as intimidating as you might think. Rather than worrying about what the hottest wine is, consumers can shop for a wine that suits their palate and the occasion.  HRN On Tour is powered by Simplecast.

Harry Rosenblum, host of Feast Yr Ears sat down with Whitney Otawka of the Greyfield Inn on Cumberland Island Georgia, and author of The Saltwater Table: Recipes from the Coastal South. They explored Otawka’s journey, from appearing on Top Chef to collaborating with Linton Hopkins, Dan Barber, Thomas Keller and others. With a baby on the way, Otawka also shared how her perspective and challenges as a chef have changed since becoming pregnant and the sensory disruptions she’s faced in the kitchen. HRN On Tour is powered by Simplecast.

Harry Rosenblum, host of Feast Yr Ears spoke with John Coleman, Chef de Cuisine of Parcel 32 in Charleston. Over thirteen years in Charleston, Coleman worked across the city’s restaurant scene as a sous chef at Chubby Fish, 492 King, Craftsmen Kitchen and Tap House, Legends, and handled the rotating stations at Edmund’s Oast before establishing his position at Parcel 32. HRN On Tour is powered by Simplecast.

Eli Sussman spoke with brothers and business partners, John and Federico Castellucci. The Castellucci Hospitality Group is behind Atlanta’s The Iberian Pig, Bar Mercado, Sugo Kitchen, Recess, Double Zero, and Cooks & Soldiers. Their conversation covered the challenges and joys of working with family, maintaining consistency and quality in multiple restaurants at once, and leadership in the restaurant world. HRN On Tour  is powered by Simplecast.

Eli Sussman, host of The Line spoke with Sara Bradley, chef and proprietor of Freight House and runner-up on Season 16 of Top Chef, which was largely filmed in Kentucky. Based in Paducah Kentucky, Bradley honed her skills working with Michelin star chefs John Fraser (at New York’s Dovetail), as well as David Posey and Paul Kahan (Blackbird, Chicago). After seeing an opportunity in her native Paduca, she returned to her roots to open a restaurant of her very own. HRN On Tour is powered by Simplecast.

Husband and wife duo, Ben and Kate Towill, sat down with Jenny Goodman, co-host of Opening Soon. The Towills are the creative force behind the Charleston design firm, Basic Projects and a beautiful restaurant called Basic Kitchen. They discuss collaboration, design, and the importance of a strong team in building a successful restaurant. HRN On Tour is powered by Simplecast.

This episode is all about bubbles! Sam Benrubi, host of The Grape Nation sat down with NYC based Champagne mogul Ariel Arce (Air’s Champagne Parlor, Niche Niche, Tokyo Record Bar), sommelier and brand ambassador Philippe André (Charles Heidsieck), and Champagne sales expert Christian Holthausen (Champagne AR Lenoble). Sam’s guests popped bottles and shared Champagne expertise.HRN On Tour is powered by Simplecast.

Tagging in on guest-hosting duties is Steven Satterfield, the chef/owner of Miller Union in Atlanta. He sits down with Andrew Knowlton, editor at large of Bon Appétit and partner in the Mighty Union, a hospitality management company with properties in Austin (The Carpenter), San Antonio (Veramendi), and Honolulu (Wo Fat). HRN On Tour  is powered by Simplecast.

For this roundtable, we brought together Matt and Ted Lee (The Lee Brothers) with HRN’s Kat Johnson, Hannah Fordin, and Eli Sussman. Using The Lee Brothers’ most recent book, Hot Box as a jumping off point, the conversation explores the often unseen world of catering and the struggle and artistry of the catering profession.  HRN On Tour is powered by Simplecast.

Hannah Fordin, Kat Johnson, and Eli Sussman chatted with The Cocktail Bandits -- AKA, Johnny Caldwell and Taneka Reaves. With a passion for cocktails and the flavors of Charleston, The Cocktail Bandits have built a strong presence in their city’s beverage landscape and beyond by sharing their passion and knowledge on all things booze. Strong advocates for women of color in the beverage world, Caldwell and Reaves offer both style and substance to the cocktail conversation and bring the flavors of the Gullah Geechee culture to the maintstream drinker. HRN On Tour is powered by Simplecast.

For the third year in a row, Sam Benrubi, host of The Grape Nation, caught up with our friends from Charleston’s Graft Wine Shop & Wine Bar. Femi Oyediran and Miles White bring great music, great wine, and great people together at Graft and for this segment, they sat down with Sam to discuss the last year and sip on some delicious wine.HRN On Tour is powered by Simplecast.

Friend of the network, Christa Cotton of El Guapo Bitters sat down with Hannah Fordin and Kat Johnson to discuss her New Orleans based company. Cotton shared insights into expanding production, growing distribution, and building a narrative on social media that tells the real story of owning a small business. HRN On Tour is powered by Simplecast.

Charleston Grill is an institution, but the man behind this restaurant’s iconic status is none other than General Manager, Mickey Bakst. In addition to being a stalwart advocate for the art of fine dining, Bakst is the co-founder of Ben’s Friends. Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. Bakst speaks about his commitment to making the hospitality industry stronger by offering support to industry professionals coping with these issues and to building a nation-wide support system for the people who devote their lives to hospitality. HRN On Tour is powered by Simplecast.

Shari Bayer, host of All In The Industry spoke with celebrated chef, Mike Lata of Charleston’s FIG. They explored Lata’s evolution as a chef, how to keep the menu fresh and exciting in a restaurant that has become an institution, and the importance of promoting and advocating for your team. HRN On Tour is powered by Simplecast.

Sam Benrubi, host of The Grape Nation spoke with Nicole Marchesi of Far Niente. She began at the vineyard as an enologist in 2005 and was soon promoted to assistant winemaker. Four years later became the fourth winemaker in Far Niente’s 30-year history. HRN On Tour is powered by Simplecast.

Sam Benrubi and Ryan Zepaltas had a conversation over a bottle of wine at Charleston Wine + Food. Ryan Zepaltas is the Winemaker and General Manager at Copain Wines, while also producing his own label, Zepaltas Wines. They taste and talk about California wine in all its glory.HRN On Tour is powered by Simplecast.

Eli Sussman, host of The Line connected with Louisville, KY based chef, Ming Pu. They explored Ming’s personal history, moving with his family from Taiwan to British Columbia before eventually settling in Louisville. Executive Chef and Partner at 502 Bar & Bistro, Ming brings global flavors to his menu. In this interview, he shares exciting news about next steps in his culinary career.HRN On Tour is powered by Simplecast.

Harry Rosenblum, host of Feast Yr Ears connected with fellow knife-enthusiast, Quintin Middleton. Based in Saint Stephen, SC, Quintin is a bladesmith who has been producing artisan knives since 2003 at Middleton Made Knives. He and Harry discuss the art and technique of really great knives.HRN On Tour is powered by Simplecast.

Eli Sussman, host of The Line, sat down with Barbecue royalty Amy Mills. The daughter of celebrated pitmaster, Mike Mills, Amy shares the story of how she became the industry's go-to girl for all things barbecue. She runs the family business, 17th Street Barbecue in Murphysboro Illinois, alongside her father. Amy is the recipient of the Barbecue Heroine prize and runs OnCue Consulting, the only barbecue business consultancy in the world.HRN On Tour is powered by Simplecast.

To kick off a day of programming that focused on building a sustainable lifestyle and finding balance in the hospitality industry, HRN’s Kat Johnson and Hannah Fordin led a conversation with Steve Palmer and our very own Shari Bayer who hosts All In The Industry. In addition to being the driving force behind Indigo Road Hospitality and leading a restaurant empire across the Southeast, Steve Palmer is also the co-founder of Ben’s Friends. Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. On this episode, we explore how every facet of the hospitality industry can work together to better support folks struggling with addiction and other mental health challenges, making the industry stronger and healthier for all involved.HRN On Tour is powered by Simplecast.

In keeping with the theme of wellness for HRN’s final day broadcasting from Charleston Wine + Food, Harry Rosenblum of Feast Yr Ears sat down with fitness gurus and partners in both business and life, Alan Shaw and Trinity Wheeler. Founded in 2018, their fast growing gym brings people together to move. With backgrounds in theater, Alan and Trinity bring great music and a strong sense of community to their classes. They also host their own podcast Rhapsody Radio, which can be found on Apple Podcasts and Spotify. HRN On Tour is powered by Simplecast.

Stalwart podcast host, Lindsay Collins took over the mic for this special segment from Charleston Wine + Food. Lindsay, who is the host of EffinBRadio, was joined by Charleston restaurant insiders, Nayda Freyda (co-owner of Renzo and Faculty Lounge) and Maari Suorsa (Charleston Music Hall), along with HRN’s own Hannah Fordin. Lindsay, Nayda, and Maari share their experiences navigating the challenges of being a parent while working in the hospitality industry. This hilarious and vulnerable conversation illuminates the importance of community support, taking time off, and having a laugh when times get tough.HRN On Tour is powered by Simplecast.

For the first of HRN’s live interviews at the Culinary Village at Charleston Wine + Food, Eli Sussman sits down with Kaley Laird, executive pastry chef of Rhubarb, The Rhu, and Benne on Eagle in Asheville, North Carolina. They discuss her career path from the Culinary Institute of America in New York to Bouchon Bakery in California and how she uses her own dietary restrictions as inspiration to create dairy-free and gluten-free pastries.HRN On Tour is powered by Simplecast.

Here at HRN, the month of March has become inextricably linked with Charleston, South Carolina. This weekend, for the fifth year in a row, we’re taking food radio on the road to the Charleston Wine + Food Festival. We’re hosting interviews all weekend long from the Culinary Village. It’s a winning combination of great food, great weather, and great conversations.To celebrate HRN’s fifth year at Charleston Wine + Food, we compiled some of our favorite moments from last year featuring guests from across the Southeast. Tune in to hear from Jovan Sage, Matthew Raiford, Nate Collier, Matt & Ted Lee, Robert Stehling, Phil Rosenthal, Femi Oyediran, Miles White, and Matt Tunstall.Meat and Three is powered by Simplecast.

The Corner hits the road again for a special episode at the Charleston Wine and Food Festival. Packed with all-star interviews from some of the top chefs today. This is Live from BS Corner on steroids capturing the fun and spirit of the CWF festival. Sponsored by Peg Leg Porker Music by Andy Velo Music Podcast production by Skyscraper Media

Tune in to hear Harry walk around at the Charleston Wine and Food Festival. As part of Heritage Radio Network on tour, Harry went to the festival to do interviews and more. Harry took the mic out into the crowd to see what people were eating, what they thought about the festival, what they were throwing away and whose statue is in Marion park... Feast Yr Ears is powered by Simplecast.

Tiffani Thiessen joins Harry at the Charleston Wine and Food Festival to talk about her cookbook, cooking with her kids, about Charleston, restaurants, and what she has coming up on the horizon. Tiffani has been in front of the camera since she was 8, and is now spending as much time with her family as possible. Feast Yr Ears is powered by Simplecast.

Richard Jones is the executive chef at Green Door Gourmet, a 350-acre farm and agritourism destination in Nashville. He works to develop recipes to help Green Door CSA members better utilize produce, and to further the education and encouragement of community-supported agriculture in the Middle Tennessee area. Chef Jones spoke with host Sam Benrubi at the Springer Mountain Farms campfire about the Australian influence (yes, he's an Aussie!) on the chicken dish he prepared at the festival. HRN On Tour is powered by Simplecast.

Paul Verica is the chef and owner of The Stanley in Charlotte, which is housed in a building built in 1937 in the heart of the Stanleyville neighborhood. The restaurant features custom millwork, pressed tin ceilings, and other historic elements. Chef Verica works closely with local farms and farmers, whose ingredients serve as the driving influence behind his menus. Host Eli Sussman joined Paul Verica at the Springer Mountain Farms campfire to chat about what he’s cooking up on the grill and what’s happening in Charlotte. HRN On Tour is powered by Simplecast.

Thomas Marlow is the Executive Chef of the award winning Mimosa Grill in Uptown Charlotte, NC. Consistently named one of Charlotte's best restaurants since 1995, Mimosa Grill features global cuisine with a unique southern twist. Most recently since taking the reins, Marlow has led the restaurant to Visit Charlotte’s 2015 Restaurant of the year and Food Service Magazine’s Top 100 Independent Restaurants in America in 2015. He joins Harry Rosenblum next to the Sea Island Forge for “Campfire Confessionals” to discuss his upbringing in Rochester, NY and the its legendary street food “Garbage Plate.” HRN On Tour is powered by Simplecast.

On this edition of Springer Mountain Farm’s “Campfire Confessionals”, host Harry Rosenblum spoke with Drew McDonald. Drew is the owner and chef of The Plaid Apron in Knoxville Tennessee. He has worked in kitchens like Blackberry Farm, Huka Lodge in New Zealand, and Hermitage Hotel and Capitol Grill in Nashville. Drew and his wife Bonni opened The Plaid Apron in 2011 and describe their food philosophy as, “farmer, restaurant, mouth.” HRN On Tour is powered by Simplecast

Jason Jimenez is the executive chef at Kitchen Six in Decatur, Georgia. After culinary school at Johnson & Wales in Charlotte, he moved back home to Atlanta where he worked at several restaurants including Canoe, Local Three, and Muss & Turner’s. Jason and his wife Jamie started a private chef and catering company, Homespun, in 2012. Chef Jason chatted with host Eli Sussman over the Springer Mountain Farms campfire at Charleston Wine + Food. HRN On Tour is powered by Simplecast.

A competitor on Chopped in 2015, Daniel Doyle is the chef-owner of Poogan’s Porch in Charleston, a restaurant that sources meat, produce, and grains from the surrounding area. Doyle is Virginia native and frequent featured chef at the James Beard House in NYC, he spoke with Sam Benrubi at Charleston Wine + Food about what makes Charleston unique in the southern food landscape. HRN On Tour is powered by Simplecast.

Greg Collier is the chef at Uptown Yolk, a breakfast restaurant at 7th Street Public Market in Uptown Charlotte that he co-owns with is wife Subrina. Collier is among the founders of Soul Food Sessions, a Charlotte-based group of African American chefs and mixologists working to bring diversity to the hospitality industry. Chef Greg spoke with host Harry Rosenblum at the Springer Mountain Farm’s campfire, about what he’s got cooking at Charleston Wine + Food. HRN On Tour is powered by Simplecast.

From her start in kitchens as a dishwasher at age sixteen, chef Jessica Gamble has risen in the ranks of Atlanta’s restaurant scene becoming the first female Chef De Cuisine ever hired by Rathbun Restaurant. She is currently the Chef de Cuisine at KR Steakhouse, which focuses on Italian Food, local and seasonal products, and prime steak. Chef Gamble and host Eli Sussman spoke about the significance of starting from the bottom in restaurants and the restorative chicken bone broth she prepared at the Springer Mountain Farm campfire to wrap up Charleston Wine + Food. HRN On Tour is powered by Simplecast.

A graduate of the French Culinary Institute in New York and veteran of Blackberry Farms, Joe Cunningham is the chef at Knoxville’s French and Belgian-style Northshore Brasserie. His menu focuses on using local produce and ingredients from local farms to create classic dishes. Northshore is REAL Certified: Responsible Epicurean and Agricultural Leadership, a certification focuses on “holistic nutrition and environmental stewardship”. Sam Benrubi met up with chef Cunningham over the campfire to talk about what he’s cooking up in Charleston. HRN On Tour is powered by Simplecast.

This episode is about all things cast iron, the most beloved – and sometimes feared – cooking surface out there! Steve Schoettle of Sea Island Forge and Dennis Powell of Butter Pat Industries chat with Harry Rosenblum about the history and new wave of cast iron production, from stovetop to grill. HRN On Tour is powered by Simplecast.

Phil Rosenthal has had one of the most fascinating careers a writer can have, from creating the beloved show Everybody Loves Raymond to writing speeches for President Clinton. These days, he’s focused on creating connections through food and travel. Phil sat down with Nate Collier and Eli Sussman to talk about his show Somebody Feed Phil and what he’s learned in the process of making it. HRN On Tour is powered by Simplecast.

Host Kat Johnson continues her exploration of historic Southern ingredients and traditions at Charleston Wine + Food this year with a compelling conversation about Jimmy Red Corn. Distillers Ann Marshall and Scott Blackwell of High Wire Distilling Co. weigh in on using this variety to create a bourbon unlike anything you’ve ever tasted. They journeyed through Oaxaca with Glenn Roberts of Anson Mills to trace the origins of Jimmy Red Corn, and the three share highlights of that recent trip. HRN On Tour is powered by Simplecast.

We’re feeling ever-so-slightly French on our last show of Charleston Wine + Food 2019, as we welcome two of the men behind Tiny Lou’s, a fabulous new bistro in Atlanta’s Hotel Clermont: Steve Palmer (owner, Indigo Road) and Jeb Aldrich (chef, Tiny Lou’s). We also welcome Gillian Zettler, the incomparable Executive Director of Charleston Wine + Food to discuss festival highlights, the importance of diversity in the food space, and Steve’s project Ben’s Friends that hosted a festival after-party to create a safe space for those working in the hospitality industry who struggle with substance abuse. HRN Happy Hour is powered by Simplecast.

Sam Benrubi, host of The Grape Nation chatted over a nice glass of bubbly with the owners of two of Charleston’s most exciting wine bars. Femi Oyediran and Miles White co-own Graft, which is marking the first anniversary of its opening this festival week. Graft is both a wine store and bar that’s a popular hangout and accessible place to shop. Matt Turnstall’s Stems & Skins was a 2019 James Beard Award Semi-Finalist for Outstanding Wine Program and he is an industry veteran serving the delicious pours, charcuterie, and cheese. HRN On Tour is powered by Simplecast.

Jovan Sage and Matthew Raiford co-own and operate The Farmer and the Larder, which in 2016 was featured in Garden & Gun as one of the South’s most exciting new restaurants. Together they are bringing traditional farming practices and products to the table while exploring shared foodways and culture. These two spoke with Eli Sussman about getting back to their culinary roots and were joined by special surprise guest, chef Kevin Mitchell who spoke about his experience teaching the next generation of chefs. HRN On Tour is powered by Simplecast.

It wouldn’t be Charleston Wine + Food without getting a chance to catch up with our friend and celebrated chef, Steven Satterfield of Miller Union in Atlanta. Steven is a food festival veteran. In this episode he talks about how national events like CHSWFF and Slow Food Nations can be opportunities for chefs to market their restaurants, network with other chefs and farmers, and get inspiration to take back home. Plus, they’re just a whole lot of fun! HRN On Tour is powered by Simplecast.

Matt Jamie is the founder of Bourbon Barrel Foods, America’s only soy sauce microbrewery. He taught himself the art of soy sauce brewing by researching online, followed by many hours of trial and error. The final result is our Bluegrass Soy Sauce, inspired by Kentucky’s nickname, “The Bluegrass State.” In 2018, Matt told his story through his love of cuisine in his cookbook, Eat Your Bourbon. Matt and Harry Rosenblum, one of HRN’s resident fermentation experts, taste and discuss Bourbon Barrel Foods’ innovative approach to traditional ingredients. HRN On Tour is powered by Simplecast.

For our biggest and best episode of HRN Happy Hour yet, the HRN crew was joined by Harry Rosenblum (host of Feast Yr Ears), celebrity chef Maneet Chauhan, pastry genius Cynthia Wong, and culinary innovator Vik Patel. Plus, surprise drop in guests Eli Sussman, chef Todd Richards, and many more friends came by the tent to celebrate Harry’s birthday. HRN On Tour is powered by Simplecast.

On this episode we’re talkin' color and design in the kitchen! Cooking and eating is a multi-sensory experience and colorful tools can enhance both sides of the process. Harry Rosenblum and Caity Moseman Wadler talk welcome two brands that epitomize artful design and innovative use of color: Le Creuset and Hedley and Bennett. Nate Collier, Director of Marketing at Le Creuset and Ellen Bennett, founder of Hedley and Bennett explore the richness of colorful cooking accessories. HRN On Tour is powered by Simplecast.

Tiffani Thiessen his a household name from her days on Beverly Hills 90210 and Saved by the Bell, but her passion for cooking is what brings her to Charleston Wine + Food. She and Harry Rosenblum chatted about Dinner at Tiffani's, now in its second season as well as her new book of accessible family focused recipes, Pull Up A Chair. HRN On Tour is powered by Simplecast.

There are few people who fully embody the food culture of Charleston more than Matt and Ted Lee (The Lee Bros.) and Robert Stehling (Hominy Grill). They talk to Kat Johnson about a recent demo they collaborated on during the Southeastern Wildlife Exposition featuring shad roe, a seasonal low country delicacy. They also share other insights into ‘wild foods’ of South Carolina from sheepshead to rosemary. HRN On Tour is powered by Simplecast.

Eli Sussman spoke with Bob Cook, a fellow Michigan native, about his Charleston restaurant Edmund’s Oast and its singular concept of brewery meets seasonally focused fare. Bob has been in the restaurant industry for over twenty years and through Edmund’s Oast, he is engaged with an array of philanthropic causes. HRN On Tour is powered by Simplecast.

Sam Benrubi of The Grape Nation welcomes four wine all-stars for conversations about the state of grapes at Charleston Wine + Food. First up, Jean Trimbach of Maison Trimbach shares his love of riesling and explains the meaning of “Trimbach style.” Then, Paul Chevalier of Château D'Esclans joins Sam to discuss champagne and rosé production in the South of France. Eric Asimov of the New York Times joins us for the second year in a row at Charleston to share his recent recommendations. Finally, André Heuston Mack, sommelier and winemaker wraps up Sam’s Charleston Wine + Food coverage with a wide-ranging conversation on the business of wine. HRN On Tour is powered by Simplecast

Kat Johnson sits down with Chef David Bancroft of Acre and Bow & Arrow to talk about their shared love of all things Auburn, Alabama (where his restaurants are located). David talks about the impact of the recent tornadoes in Lee County and what his two restaurants are doing to feed first responders and those affected. They also dive into David’s family farming history, smoked catfish and much more. Bancroft was a 2016, 2017 and 2018 semifinalist for the James Beard Foundation’s “Best Chef: South” award and winner of Food Network’s “Iron Chef Showdown” competition. HRN On Tour is powered by Simplecast.

Sam Benrubi kicks off our Charleston Wine + Food 2019 coverage on Friday, March 8th. In celebration of International Women’s Day, he welcomes three inspiring women in wine: Gillian Sciaretta of Wine Spectator, Morgan Calcote of FIG, and Laura Brennan Bissell of INCONNU. They cover a wide range of topics – from writing and tasting, to service and hospitality, to winemaking and viticulture. Morgan Calcote is general manager and director of wine at FIG. She started as a server, and was promoted to GM in 2014. Gillian Sciaretta joined Wine Spectator's Tasting Department in January of 2012. Since 2014 she has been the lead taster for the wine regions of Languedoc-Roussillon, Beaujolais, and Southwest France, and in 2016, she became the lead taster for the table wines of Portugal. INCONNU, by Laura Brennan Bissell, is a one-woman project making low intervention wines from ethically farmed grapes that are delicious, accessible, and focused. HRN On Tour is powered by Simplecast.

This weekend (March 8-10, 2019), HRN is broadcasting live interviews from the Le Creuset Podcast Studio at Charleston Wine + Food. To mark our fourth trip down to Charleston, we're highlighting some interviews from last year, and giving you a sneak peek into what you can tune in to this year. Tune in to our coverage live here. See our full Charleston Wine + Food interview schedule here. Photo by Lizzy Ervin – courtesy Charleston Wine + Food. Meat + Three is powered by Simplecast.

The Sussmans (Max and Eli) sit down with The Fox Bros (Justin and Jonathan) for a interview full of brotherly love. Eli is the host of The Line on HRN, and he owns Samesa with his brother, Max. Growing up in Texas, pitmasters and twin brothers Jonathan and Justin Fox were inspired by the open sky, the Texas heat and the Southwestern spice. Though not professionally trained, the identical twin brothers developed an early passion for cooking, testing recipes on family and friends. After their conversation, we challenge the Sussmans and Fox Bros to a game, to see which brothers know each other the best! HRN On Tour is powered by Simplecast.

Pastry Chef Katy Keefe sits down with Eli Sussman to chart her journey in pastry, which begins in her family kitchen in Milwaukee, Wisconsin. She studied Hospitality Management at the University of Mississippi (on a full scholarship for volleyball), then studied pastry arts at the CIA and spent time in the kitchens of Daniel, Jean-Georges, Mast Brothers, and Dominique Ansel Bakery in New York. Keefe joined the team at McCrady’s in Charleston in 2015. HRN On Tour is powered by Simplecast.

Long days at Charleston Wine + Food call for great coffee! Caity Moseman Wadler and Hannah Fordin sit down with Michael Mai (Arabica Soda) and Chloe Davis King (Counter Culture Coffee) to learn more about their unique beverages. They’re also joined by Nate Collier of Le Creuset, who supplies the perfect mugs for sipping both hot and cold coffee drinks! HRN On Tour is powered by Simplecast.

Don’t go bakin’ my heart! We couldn’t if we tried. This special episode of HRN Happy Hour recorded in the Le Creuset podcast studio at Charleston Wine + Food is a real pastry party. Kat, Caity, and Hannah are joined by Brian Hart Hoffman (EIC Bake From Scratch), Claudia Martinez (Pastry Chef, Tiny Lou’s), Angela Garbacz (Pastry Chef, Goldenrod Pastries), Ann Marshall (Co-Founder, High Wire Distilling), and Nate Collier (Director of Marketing Communications and Culinary, Le Creuset). The group discusses baking with savory flavors, spirits, and other unique ingredients that give pastry more dimension. Nate also shares some insights into why Le Creuset has the perfect baking ware for beginners and experts alike. The show wraps up with some trivia by Kat and Nate with the theme “Don’t Go Bakin’ My Heart!” HRN On Tour is powered by Simplecast.

Hannah Fordin talks to Louise Van Winkle Breen (co-founder, Pappy & Company) and Carrie Morey (founder, Callie’s Biscuits) about their new collaboration: the Bourbon Maple Biscuit. The also share stories of how family has shaped their businesses. Carrie named her company for her mother, who taught Carrie how to make her now famous biscuits and pimento cheese. Louise launched Pappy & Company with her sisters (they’re triplets), to expand the the Van Winkle legacy into apparel, home wares, gifts and more. HRN On Tour is powered by Simplecast.

Five women in food podcasting convene to talk about their passion projects at Charleston Wine + Food. Kat Johnson and Caity Moseman Wadler are joined by Melissa Hall (co-host of Gravy), Lindsay Collins (host/creator of Effin B Radio), and Kathryn Budig (co-host of Free Cookies). They discuss finding a voice, the process of building an episode, and collaboration in podcasting. In honor of International Women’s Day, they shout out inspiring women in their lives. HRN On Tour is powered by Simplecast.

Harry Rosenblum sits down with the incredible Tina L. Singleton. She is the founder and CEO of Transformation Table LLC, a mission-based company that hosts intimate dinners among strangers in diverse community members' homes to share a meal and break down the barriers, prejudices, and stereotypes that often prevent genuine human connection. Created in 2016 in response to the massacre at Mother Emanuel church in Charleston, Transformation Table has been featured in various publications including Organic Life Magazine, Edible Charleston, and the Post and Courier. She lives on James Island. HRN On Tour is powered by Simplecast.

Jenny Dorsey, host of HRN’s Why Food? sits down with three incredible lady restaurateurs to discuss leadership, business, and hospitality. Natalie Freihon is the managing partner of The Fat Radish and Silkstone Hospitality, where she oversees all restaurant and catering operations. Niki Russ Federman was pretty much born in a herring barrel, with a sharp knife in her hand and a penchant for caviar. Today, along with her cousin Josh Russ Tupper, she owns and runs Russ & Daughters, Russ & Daughters Cafe, Russ & Daughters Bagels & Bakery, Russ & Daughters at the Jewish Museum, and Russ & Daughters at the Brooklyn Navy Yard (2018). Karalee Fallert of Taco Boy has been the driving force behind many of the city’s most popular restaurants for more than a decade. She’s known as one of the most prolific and progressive restaurateurs in Charleston. HRN On Tour is powered by Simplecast.

We kick off day three at Charleston Wine + Food festival with Chef Blair Machado of Poogan's Porch at the Springer Mountain Farms campfire! Tucked away on charming Queen Street, Poogan’s Porch is one of Charleston’s oldest independent culinary establishments, with a fresh approach to Lowcountry cuisine. Recognized by Martha Stewart Living, Wine Spectator and The Travel Channel, this beautifully restored Victorian house is the perfect southern spot for lunch, dinner or weekend brunch. Heritage Radio Network On Tour is powered by Simplecast.

We wrap up our third year of Charleston Wine + Food live coverage the best way we know how: with a very special episode of HRN Happy Hour! Our guests include Robert Stehling (Chef/Owner of Hominy Grill), Gillian Zettler (Executive Director of CHSWFF), and Scott Russ (Founder of Bedlam Vodka). We recap highlights of the weekend and play a rousing round of trivia! Heritage Radio Network On Tour is powered by Simplecast.

Our final interview at the Springer Mountain Farms campfire at Charleston Wine + Food 2018 is one of our old friends, Luca Annunziata! He speaks with Eli Sussman, host of The Line. Executive chef and restaurateur Luca Annunziata’s passion for cooking began at an early age. He was born in Torre del Greco, Italy and much of his influence comes from a family with a heritage forged in cuisine and hospitality. His father and mentor Pietro, a butcher, passed on the art that he had learned from his own mother, to his son Luca. Heritage Radio Network On Tour is powered by Simplecast.

Hosts Caity Moseman Wadler and Hannah Fordin talk all things Charlotte and all things cocktail with guests Bob Peters and Colleen Hughes. Bob Peters is a Charlotte native which makes him as rare and as special as the libations you will find behind his bar. With strong southern roots, Bob has always enjoyed the art of dining and taking care of friends. He is well known for his creative palate as well as for his ability to entertain. Peters has won numerous awards including the 2015 Global Bartender of the Year for The Ritz-Carlton Corporation. He has been featured in an international culinary magazine as well as countless local and regional publications. In the spring of 2016, he accompanied some of the most elite chefs from Charlotte, NC to the coveted James Beard House in New York City to present a “Taste of Charlotte” dinner to the Big Apple’s food fanatics. In January 2017 and most recently in January 2018, Bob was a featured mixologist at the highly acclaimed Cayman Cookout food festival hosted by Eric Ripert, Jose Andres, and Anthony Bourdain, as well as being featured talent at the Charleston Wine & Food, and the Atlanta Food & Wine Festivals. When you join Bob for a cocktail, be prepared to linger and let go of the reins. In no time, you will be carried away on a journey sure to delight the senses. Check him out at The Punch Room in The Ritz-Carlton, Charlotte (NC). You will be captivated by what you find, and heʼll have the hootch ready. Colleen Hughes wears many hats. She’s Head Mixologist at Haberdish as well as cocktail creator for Crepe Cellar, Sea Level and Growlers Pourhouse, all in Charlotte. She also serves as Vice President of the Charlotte USBG Chapter. Named 2016’s Mixologist of the Year in Charlotte by Creative Loafing and 2016 Bartender of the Year by Thrillist, Colleen is one of the most innovative mixologists in the region. She runs balanced and accessible bar programs with a nod to the historical aspects of the spirits themselves without being too stuffy about it. And her drinks look as good as they taste! Colleen utilizes lots of unique edible flowers from local vendors in the Charlotte area. Heritage Radio Network On Tour is powered by Simplecast

Phil Moseley and Ronnie Evans talk barbecue with host Kat Johnson in the HRN teepee at Charleston Wine + Food. Phil Moseley and Ronnie Evans of Blue Oak BBQ in New Orleans met in middle school and shared the wild dream of one day opening a restaurant. Though they spent time apart throughout high school and college, Phil and Ronnie finally got the band back together in 2012 and bought themselves a BBQ pit. From its humble beginnings as a pop-up in the underbelly of Grit’s Bar, to the music club Chickie Wah Wah, Blue Oak BBQ has really grown up and has occupied its own brick and mortar in New Orleans since 2016. Heritage Radio Network On Tour is powered by Simplecast

Chef Edgar Pendley of Nashville's Urban Grill joins host Eli Sussman for a chat around the Springer Mountain Farm campfire at Charleston Wine + Food. Urban Grub is a casual fine dining spot located in a renovated carwash in Nashville’s booming 12 South district. The indoor-outdoor restaurant-bar opened as a signature landmark on 12th Avenue South in the Spring of 2012, as a project led by seasoned restaurateur Jay Pennington and Chef Edgar Pendley. Chef Edgar Pendley has created a diverse menu featuring everything from fresh seafood and house-made pasta to tender chops and prime in-house dry-aged steaks. In the back-of-house at Urban Grub, you’ll find more than your typical commercial kitchen. Pastas are made in house in a vintage pasta machine, the meat pantry is well stocked with freshly butchered pigs, goats, lambs and cows, and the meat curing room has slabs of bacon, prosciutto and culatello aging and curing in preparation for its debut on The Grub’s world-class charcuterie boards. Heritage Radio Network On Tour is powered by Simplecast

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

It's a special cross-over episode of HRN On Tour and HRN Happy Hour! We wrap up our third year of Charleston Wine + Food live coverage the best way we know how: with a very special episode of HRN Happy Hour! Our guests include Robert Stehling (Chef/Owner of Hominy Grill), Gillian Zettler (Executive Director of CHSWFF), and Scott Russ (Founder of Bedlam Vodka). We recap highlights of the weekend and play a rousing round of trivia! Our theme song is “Suns Out Guns Out” by Concord America. Listen on Spotify | Purchase on Bandcamp HRN Happy Hour is powered by Simplecast

Kerry Diamond hangs out with some of her favorite Charlestonians: the team behind Effin B Radio to hear all about the city's food culture. Effin B Radio is a Charleston-based podcast taking a ridiculous look at the food and beverage community – tackling the issues that don’t matter at all – hosted by Lindsay Collins, Nikki “Spready-Butter” Anhalt, and Philip Michael Cohen. Heritage Radio Network On Tour is powered by Simplecast.

Eddie Hernandez, a native of Monterrey, Mexico, is a former drummer who aspired to be a rockstar. He grew up loving the vegetables his grandmother, who owned restaurants and bars, cooked. As the only family member with any interest in cooking, Eddie became the house cook for his six half-siblings. Eddie moved to the US in 1974 at the age of 16. Eddie is the executive chef at Taqueria del Sol in Nashville and Atlanta. His menu brings together Mexican, Southern and Southwestern flavors, and his turnip greens de arbol have become an iconic dish. He and his partner Mike Klank started and organized Piggy Bank Dinners, a dinner series that raises money for the Southern Foodways Alliance and helps spread the SFA’s mission and vision to guests in the region. Heritage Radio Network On Tour is powered by Simplecast.

For this special episode, Sam Benrubi sits down with Doug Flemer, Courtney Mailey, and Eric Asimov to talk about wine (and cider) from the great state of Virginia! Eric Asimov is a Chief Wine Critic for the New York Times and author of the book, How to Love Wine: A Memoir and Manifesto, and co-author of Wine With Food: Pairing Notes and Recipes from the New York Times. Before assuming his current role at The Times in 2004, Asimov authored the publication’s Tastings column, To Go column, Wine School, Wine of the Times, and The Pour, as well as the $25 and Under restaurant reviews, and freelanced for WQXR, Food and Wine, Details, and Martha Stewart Living. In his 33+ years of writing about food and wine for the Times, Asimov has become a renowned expert in the wine world. Courtney Mailey founded Blue Bee Cider in downtown Richmond, Virginia in 2012. After working in economic development for 12 years, she left the corporate grind in 2010. Courtney attended cider school at Cornell University, apprenticed with Albemarle CiderWorks for one year, then starting getting Blue Bee Cider off the ground in 2012. Opening in 1980, under the direction of Doug Flemer, Ingleside Vineyards is one of Virginia’s oldest and largest wineries and produces over 18 types of wine from its estate-grown grapes. For over thirty-five years, our hand-crafted wines have won numerous awards and top honors in state, national and international wine competitions, such as the London International Wine & Spirits Competition, the San Francisco International Wine Competition and the Virginia Governor’s Cup Competition. Heritage Radio Network On Tour is powered by Simplecast.

Williams Sonoma Chefs’ Collective is a culinary advisory board launched in 2015 that features 14 chefs and bar experts each year. The advisors are selected for being innovators in their fields or redefining the culinary landscape. They come from the US and Canada, and participate in a series of events and media promotions. A few members of the collective (Gavin Kaysen, Katie Button, and Julia Momose) sit down with Eli Sussman for a special crossover episode of HRN On Tour and The Line. Heritage Radio Network On Tour is powered by Simplecast.

Chef, restaurateur, and activist Diep Tran sits down with us at the Charleston Wine and Food Festival to talk about the story behind her successful American Diner/Vietnamese LA eatery, Good Girl Dinette. A Vietnamese immigrant, Tran grew up watching her grandmother grow the Los Angeles restaurant chain, Pho 79. She also witnessed the grueling work her family put into restaurant industry, only to receive cut-rate wages at the end of their 16-hour days. Tran has since become a prominent advocate for raising wages for restaurant workers, paying employees of her own restaurant more than minimum wage and speaking about how cheap prices undercut both wages and the value of ethnic food. Tran’s restaurant has recently been featured on shows like “Ugly Delicious” and the Emmy award-winning “Migrant Kitchen.” 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.

To kick off Charleston Wine + Food, we catch up with one of our favorite Charlotte-based chefs at the Springer Mountain Farms campfire! Shai Fargian grew up in Israel but landed in Charlotte, North Carolina after working in kitchens all over the world, including Tel Aviv and New York City. He opened Yafo Kitchen in 2016 with the restaurateur Frank Scibelli and his FS Food Group. Everything at the fast-casual Mediterranean spot is made on-site daily. Kat Johnson chats with Shai about what he's cooking up at the Springer Mountain campfires and tips for replicating his mouth-watering rotisserie chicken at home. Heritage Radio Network On Tour is powered by Simplecast.

Thomas Marlow grew up in Upstate New York before moving to Charlotte, North Carolina to study Culinary Arts and Food Service Management at Johnson & Wales University. He spent time in Singapore and Thailand developing his personal style and passion for cooking. He joined Harper’s Restaurant Group in 2009, starting at Mimosa Grill, and moved through a number of their properties under Executive Chef Jon Fortes. He has come full circle and is now the Executive Chef at the award winning restaurant Mimosa Grill in Uptown Charlotte. Heritage Radio Network On Tour is powered by Simplecast.

This episode of Week in Review was broadcast live from the Heritage Radio Network Teepee at Charleston Wine + Food 2016 in Charleston, SC. Erin and Jack review a small fraction of their favorite bites from Charleston thus far, and are joined by Chef Robert Newton of Nightingale 9, Kerry Diamond of Radio Cherry Bombe, and HRN’s own Allison Hamlin.