Podcasts about charleston wine and food festival

The Charleston Wine + Food Festival is one of the country's great food events and a mainstay of Charleston's culinary community. For this episode, the event's interim executive director Alyssa Smith and beverage director Cha McCoy give a preview of the 2023 event, for which tickets are now on sale.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Join Caity and HRN's new Head of Growth, Frank Mentesana, as they welcome back Gillian Zettler, Executive Director of the Charleston Wine and Food Festival. Gillian has a sneak peak of how the 2022 festival (back in person after 2 years!) will be different, more inclusive, and filled with culinary, beverage, and musical delights! Tune in for insights that will inspire organizers of events large and small. Tickets for the festival go on sale 10/22/21!Photo Courtesy of Alice Keeney.Heritage Radio Network is a listener supported nonprofit podcast network. Support HRN Happy Hour by becoming a member!HRN Happy Hour is Powered by Simplecast.

In the first hour of Beer Sessions Radio broadcast from the Charleston Wine + Food Festival, host Jimmy Carbone cracks into four special brews with Cameron Read and Timmons Pettigrew of Edmund's Oast. Lucky audience members have the chance to sample Gilded, their Belgian-style table beer, and learn about local oyster seasons, Charleston history, and of course, brewing. Special guest Randall Goldenberg, Chairman of the Festival, jumps in for a history lesson and a bit of trivia. Beer Sessions Radio is powered by Simplecast

In the third hour of Beer Sessions Radio broadcast from the Charleston Wine + Food Festival, host Jimmy Carbone welcomes Morgan and Edward Westbrook from Westbrook Brewing in Mount Pleasant, SC and Chef Adam Sappington from The Country Cat in Portland, OR to talk beer and butchery. For the Westbrooks, brewing is a family affair (their kids very patiently hung out for their interview). Morgan shares stories about taste-testing local donuts before using them in their collaboration with Evil Twin Brewing: Imperial Donut Break. Adam Sappington is known for his whole hog butchery and American craft cooking. His passion for food dates back to his upbringing on the central Missouri farmlands, where he spent hours with his mother in the kitchen and attended the local farmers markets with his grandmother. Beer Sessions Radio is powered by Simplecast

On this episode, Linda welcomes Kat Johnson, HRN's Communications Director, to share an panel she moderated at the 2018 Charleston Wine + Food festival. Kat welcomed Jerome Dixon and Doc Bill Thomas from Georgia Coastal Gourmet Farms, Chef Sean Brock of Husk, and Glenn Roberts of Anson Mills to talk about the repatriation of Purple Ribbon Sugar Cane to Sapelo Island, home of the Gullah-Gechee community Hog Hammock. A Taste of the Past is powered by Simplecast

Kat Johnson catches up with Steve Palmer, the founder and managing partner of The Indigo Road, about the group's expansion plans and the growth of Ben's Friends. Then, after the break, Kat and Steve are joined by Jacob Huder, who was recently named Executive Chef of The Macintosh. Heritage Radio Network On Tour is powered by Simplecast.

For a special episode of The Grape Nation, Sam Benrubi welcomes Chef Katie Button of Curaté in Asheville, NC to talk about Spanish wines. Katie's husband Felix Meana oversees the restaurant's wine list, and the sole focus in on Spanish varietals. Katie shares some of her favorite regions and tells Sam about the Spanish excursions that she and Felix plan for Curaté guests. After the break, Sam shares with Kat Johnson his highlights of Charleston Wine + Food and impressions of the city's wine scene. Heritage Radio Network On Tour is powered by Simplecast.

Matt Gallaher grew up in Knoxville, Tennessee at his mother’s side in the family’s restaurant and catering company. He holds a degree in chemical engineering, but after college he turned back to cooking and had the opportunity to work under Executive Chef John Fleer at Blackberry Farm in Walland, TN. He stayed there for four years, attaining the rank of sous chef for his last year, and then traveled across the globe cooking for musicians including Eagles, Neil Young, Keith Urban and Kings of Leon. Desiring to reconnect with his Tennessee roots, Matt was called home in 2011 as Personal Chef for Governor Bill Haslam in Nashville. Two years later, Matt found himself back in his beloved hometown of Knoxville where he opened Knox Mason, his ode to traditional Appalachian cuisine. In 2016, he opened Emilia, which focuses on ‘Handmade Italian’ cuisine. Heritage Radio Network On Tour is powered by Simplecast.

Nat Bradford, Dr. Brian Ward, and Chef Forrest Parker join Kat Johnson for a conversation about the Carolina African Runner Peanut (or CARP), a Southern crop that was brought back from the brink of extinction through Brian's work at Clemson University and the support of famers like Nat. Just a few years ago, there were only forty seeds left in existence. Now, the African Runner Peanut has found its way into the hands of a few chefs, like Forrest, who in turn help share its story with diners. Nat Bradford is a father of five, farmer, and landscape architect in Seneca, South Carolina. He founded Eco Art, LLC in 2000 upon the principles of creativity and stewardship to nurture holistic sustainable landscape architecture. As a farmer he maintains the breedline of their 170 year old family heirloom, the Bradford watermelon. He and his wife, Bette, started Watermelons for Water in 2013, a philanthropic cause funded by all the proceeds from their watermelon harvest. Watermelons for Water has provided hand-dug freshwater wells for small farming families in Bolivia and funded a project in Tanzania where the watermelon is being grown as an inexpensive freshwater source. His greatest joy is sharing this heritage with his children. Dr. Brian Ward is a research scientist at Clemson University. He specializes in organic vegetables and is a member of the Plant and Environmental Research Department in the Coastal Research and la P.h.D in Plant and Environmental Science/Horticulture from Clemson University. Chef Forrest Parker studies the history and people of South Carolina through the lens of food. He is a native of the state and has cooked with Chef Louis Osteen at Louis’s Restaurant and Chef Frank Lee, a founder of the Charleston dining scene. Parker is closely involved with the Carolina Gold Rice Foundation, a nonprofit dedicated to the restoration of historic grains and vegetables specific to the agricultural history of South Carolina. Chef Parker has managed huge groups of people in the kitchen and restaurant industry and taught cooking classes on a variety of subjects. He is now the chef at the Vendue Hotel in Charleston and leads culinary tours through his venture Undiscovered Charleston. Heritage Radio Network On Tour is powered by Simplecast.

We are so excited to have Effin B Radio take over the teepee for a very special crossover episode! Effin B Radio is a Charleston-based podcast taking a ridiculous look at the food and beverage community. Creator and Host Lindsay Collins is a server at FIG Restaurant who has also worked at Per Se, the French Laundry and Noma. Nikki Anhalt Fairman is the co-host of Effin B and a bartender at FIG Restaurant. Philip Michael Cohen was one of the founders and helmed the bar at Bar Normandy and now also co-hosts Effin B Radio. Together, they tackle the issues that don’t matter at all. Special guests include Cynthia Wong (Pastry Chef, Butcher & Bee) and Kevin Getzewich of Normandy at 1 Broad. Heritage Radio Network On Tour is powered by Simplecast.

Chef Woody Back is a graduate of Johnson & Wales University - College of Culinary Arts and Executive Chef at Table & Main in Roswell, Georgia. Prior to Table & Main, Back spent eight years at the Cuban-American restaurant Havana in Norfolk, Virginia, before following his Kentucky roots back to southern food. Back then worked at Coastal Grill in Virginia Beach, Craft in Atlanta, and Holeman and Finch in Eugene, before eventually heading up Table & Main. In addition to his culinary work, back is also the President of the Roswell Farmers and Artisan Market, and an active member of the Southern Foodways Alliance and the James Beard Foundation. In 2017 Back was awarded the Celebrate the Chef Award by Springer Mountain Farms at the Coalition of Food & Beverage in Georgia for his culinary excellence, consistency in dining experience, and commitment to using fresh and local ingredients. Heritage Radio Network On Tour is powered by Simplecast

On this special episode, hosted by Eli Sussman of The Line we talk with acclaimed Chef Maneet Chauhan. Maneet is the executive chef and co-owner of Chauhan Ale & Masala House, and the co-owner of Mantra Artisan Ales, Tansuo, and The Mockingbird in Nashville. Before opening up these ventures, the India-native graduated from the Culinary Institute of America, and garnered a reputation from helming the kitchens at the heavily-lauded Vermilion restaurants in both Chicago and New York. She also authored her own cookbook, Flavors of My World in 2013. Chef Chauhan is also a Food Network Star, serving as a permanent judge on the TV show “Chopped,” for which she won an James Beard Foundation Broadcast Media award in 2012. She has also appeared on “The View,” “CBS This Morning’s Dish,” “Iron Chef,” and “Next Iron Chef,” as well as in numerous print publications including Bon Appetit, Food & Wine, Wine Enthusiast, New York Times, Times of India, and The Wall Street Journal. Heritage Radio Network On Tour is powered by Simplecast

Before she was a cheese connoisseur, Patty Floersheimer made custom clothing for a living. Trudi Wagner led a busy life on on Wall Street before she ventured into food. But when the two met in 2007 and bonded over a shared love of food and wine, they knew they had something special. Together, they began planning wine tasting events and sit-down dinners for 40, and proceeded to learn the art of cheese at a family-owned shop in New Jersey. A few years later, they would take their talents to Charleston and opened their European-inspired cheese and wine shop in 2011. Due to high customer demand, they proceeded to open another location that included dine-in and by-the-glass service in 2016. On this episode of HRN On Tour, Patty and Trudi sit down with Caity Moseman Wadler and Rachel Kerr from Wisconsin Cheese for a chat and a cheesy version of the newlywed show – all while tasting a variety of Wisconsin cheeses.

Todd Richard's incredible smoked chicken recipe was influenced by his parent's cooking styles. Todd and host Caity Moseman Wadler chat around the Springer Mountain Campfire at Charleston Wine + Food. Award-winning Chef Todd Richards is renowned for his soul, his love for Champagne, and southern-style cooking. Though he is a native of Chicago, Richards taught himself how to cook and has twice been a semifinalist for the James Beard Foundation Best Chef: Southeast. He has been a chef/owner of multiple restaurants, including The Shed at Glenwood, The Pig & The Pearl, Rolling Bones Barbecue, White Oak Kitchen & Cocktails, and Richards’ Southern Fried, and is also a Board Member of Wholesome Wave Georgia, the Southern Foodways Alliance, and is a founding council member of the Atlanta Food & Wine Festival. Heritage Radio Network On Tour is powered by Simplecast

According to Sean Brock, the first time he smelled Sapelo Island Purple Ribbon Cane Syrup, it reminded him of truffles. Sean, along with Glenn Roberts, Stephen Kresovich, and many others, have become fans and advocates of the syrup. They are supporting the efforts of Doc Bill Thomas and Jerome Dixon, the partners behind Georgia Coastal Gourmet Farm, to bring purple ribbon cane back to an island that is home to a small community of Gullah-Geechee decent. This is the first of two panels at the Charleston Wine + Food about the history and current state of South Carolina’s foodways. Specifically, we take a look at crops that have been on the brink of extinction but through dedicated collaboration have been brought back, so these valuable genetics can be preserved for future generations. Sean Brock is the Chef/Partner behind Husk restaurant, which most recently opened a location in Savannah, GA. Not only has he brought attention to Southern cuisine through his award-winning restaurants and coookbooks, Sean has also spent time developing his own farm to experiment in resurrecting and growing crops that were at risk of extinction, such as those indigenous to this area pre-Civil War. Glenn Roberts is the Founder of Anson Mills. Glenn is a visionary who is best known for his work with Carolina Gold Rice, but he has supported the efforts to revive many Southern crops. He works tirelessly to manage his old grains, the land, and their growers, as well as chefs and retail customers. It’s a relentless effort. But only rarely must he wear a suit. Doc Bill Thomas has been a resident of Hog Hammock – the small community on Sapelo Island, and is of Gullah Geeche descent. Doc Bill has edited and co-authored Cherokee and Sapelo Island cookbooks and posted a series of YouTube videos about Sapelo cooking. Jerome Dixon is the co-owner of Georgia Coastal Gourmet Farms. Georgia Coastal Gourmet Farms produces Sapelo Island Red Peas and Sour Oranges. Jerome and Doc Bill are business partners and have led the charge to bring Purple Ribbon Sugar Cane back to Sapelo Island and begin production of the syrup. Heritage Radio Network On Tour is powered by Simplecast

For this special on-location episode of The Grape Nation, Sam Benrubi welcomes wine luminaries Rob Mondavi Jr. and Rick Rubel. Rob Mondavi, Jr is a fourth generation winemaker who has been part of the industry for over thirty years. He was raised on a vineyard in the Napa Valley and worked in a variety of roles at the family winery while growing up. He is an entrepreneur who started bike tour and a cigar importing businesses and has also worked at a major wine distributor. He spent time in sales and marketing for the Robert Mondavi Corporation but transitioned back into winemaking in 2004 after he and his parents and sister started the Michael Mondavi Family Estate. He took over duties as head winemaker in 2012 and focuses on green winemaking and modern practices under the Isabel Mondavi, Animo and “M” by Michael Mondavi labels. Rick Rubel began his career in wine at the ripe age of 21, speed tasting wines at England’s Glyndebourne Opera House—an establishment known for its fast fine dining. Tasting an average of 100 - 200 wines per night, Rubel’s curiosity grew with his palate. Upon returning to the states, he landed a job with the Unique Restaurant Corporation (now the Matt Prentice Restaurant Group), where he landed an apprenticeship under Madeline Triffon, the first female master sommelier in the United States. Rubel worked with Triffon for 10 years, honing his skills and together developing more than 14 restaurant beverage programs. Rubel is now the wine director at the Belmond Charleston Place and sommelier of the hotel’s Charleston Grill.

Hannah Fordin talks food entrepreneurship, biscuits and cast-iron with guests Carrie Morey of Callies Hot Little Biscuits and Isaac Morton of Smithey Ironware. Carrie Morey was inspired by her mother, Callie White—an exceptional caterer, and baker of brilliant biscuits. In 2005 Carrie founded Callie’s Charleston Biscuits with the idea of sharing her mother’s buttery, hand-made biscuits nationwide. Morey and her team use no machinery whatsoever in the making of their biscuits, and they have since won acclaim by the likes of Saveur, Food & Wine, Southern Living, The New York Times, and Oprah. Morey has also appeared on the NBC Today Show, Fox & Friends, QVC, the Food Network’s “Unwrapped,” and was profiled on the Martha Stewart Show. Morey was also named as one of Martha Stewarts’s “Dreamers into Doers” in 2008. Morey wrote her cookbook/memoir, Callie’s Biscuits and Southern Traditions in 2013, and in 2014 launched her first grab-and-go biscuit eatery in Charleston, and have recently opened another location in Atlanta. Isaac Morton got the inspiration to begin his ironware business when his sister-in-law gave him a 120-year old Griswold cast iron skillet. Morton, who’d been living in Charleston and working at a real estate and investment company at the time, was amazed at the antique skillet’s smooth, easy-to-clean surface—a contrast to typical modern cast iron skillets. He found himself reading ironware collector’s books, and restoring old cast iron pieces in his woodshed to gift to friends and family. Recognizing a unique market opportunity, Morton founded Smithey Ironware in 2015, his handcrafted cookware is sold by specialty retailers throughout the country. Heritage Radio Network On Tour is powered by Simplecast

Savannah Sasser is the chef at Hampton + Hudson in Atlanta, Georgia. She grew up in Montgomery, Alabama, where she learned to cook at her mother’s side and attended Le Cordon Bleu in Pittsburgh at age 18. Formerly the chef at Twain’s Brewpub and Billiards, Savannah also and created the menu for their sister venue, Comet Pub & Lanes. She strove to elevate their food beyond the typical pub or bowling alley fare, and by the time she departed everything in the kitchens was made from scratch. In this interview with Sam Benrubi, Savannah explores her journey from vegetarianism and back again, crediting ethical farming practices by companies like Springer Mountain Farms for changing her mind about eating meat. Sasser runs a monthly vegan supper program at Hampton + Hudson and also caters to a canine crowd with doggie cupcakes and hard biscuits.

In the first hour of Beer Sessions Radio broadcast from the Charleston Wine + Food Festival, host Jimmy Carbone cracks into four special brews with Cameron Read and Timmons Pettigrew of Edmund's Oast. Lucky audience members have the chance to sample Gilded, their Belgian-style table beer, and learn about local oyster seasons, Charleston history, and of course, brewing. Special guest Randall Goldenberg, Chairman of the Festival, jumps in for a history lesson and a bit of trivia.

In the third hour of Beer Sessions Radio broadcast from the Charleston Wine + Food Festival, host Jimmy Carbone welcomes Morgan and Edward Westbrook from Westbrook Brewing in Mount Pleasant, SC and Chef Adam Sappington from The Country Cat in Portland, OR to talk beer and butchery. For the Westbrooks, brewing is a family affair (their kids very patiently hung out for their interview). Morgan shares stories about taste-testing local donuts before using them in their collaboration with Evil Twin Brewing: Imperial Donut Break. Adam Sappington is known for his whole hog butchery and American craft cooking. His passion for food dates back to his upbringing on the central Missouri farmlands, where he spent hours with his mother in the kitchen and attended the local farmers markets with his grandmother.

In the second hour of Beer Sessions Radio broadcast from the Charleston Wine + Food Festival, host Jimmy Carbone sits down with Atlanta Chefs Nick Leahy and Rusty Bowers and Oregon Winemaker Tahmiene Momtazi. Nick offers up some of Georgia's most exciting new beer – Koko Buni by Creature Comforts in Athens. Koko Buni is a lovely milk porter brewed and aged on toasted coconut, cocoa nibs from Athens' own Condor Chocolates, and coffee.

Charleston Wine + Food was more than just biscuits and grits! For a special interview about Indian cuisines and influences, Kat Johnson welcomed Maneet Chauhan of Chauhan Ale and Masala House in Nashville and Meherwan Irani of Chai Pani in Asheville and Atlanta. They each share stories of growing up in India and how their experiences shaped the type of food they cook. For Maneet, she was always the kid in the kitchen asking questions about techniques and ingredients. She now expertly blends Indian and Southern flavors in her menus. Meherwan had a much different experience, since traditionally boys didn't spend much time cooking where he grew up. Instead, he found his love of food on the street. When you experience the food at Chai Pani, you understand why Meherwan decided to pay homage to those flavors. Both Maneet and Meherwan are helping Indian cuisine reach a larger audience by making it approachable and educational. They even have lots of helpful advice for home cooks hoping to try their hand at preparing traditional indian dishes – and the first piece is "never use curry powder!"

Chef Matthew Raiford and Food Alchemist Jovan Sage run a family farm in Brunswick, Georgia. Raiford grows it; Sage preserves it. At their restaurant, The Farmer and the Larder, their passion for culinary experience comes through in each dish, thoughtfully and lovingly prepared with a deep reverence for the beauty of the harvest. Matthew and Jovan sit down with Caity Moseman Wadler to discuss what it's like to farm on land that has been passed down in their family for six generations and what the past can teach us about growing crops today. For example, they use letters written by Matthew's great-grandmother that describe what she was planting as their almanac.

Steve Palmer formed the Charleston-based hospitality and consulting group The Indigo Road in 2009 when he began working with the celebrated restaurant Oak Steakhouse on historic Broad Street. He went on to open O-Ku, Cocktail Club, The Macintosh, among several other concepts across the Southeast. Palmer maintains the philosophy that great service starts with well cared for employees. He believes in promoting from within, creating new opportunities for his staff, and developing a strong company culture. Steve sits down with Kat Johnson to talk about Ben's Friends, a support group he started along with Charleston Grill’s Mickey Bakst that aims to help food and beverage workers who may be struggling with drug and alcohol abuse. Both Palmer and Bakst are very open about their past addictions while working in the industry. After Palmer lost close friend and chef Ben Murray following a struggle with addiction, he felt a strong need to start support group Ben’s Friends. It is similar to AA, but not affiliated with the organization. It is completely anonymous and there's no pressure to stand up and talk. The group is simply a space to meet others who are working on or have overcome their addiction.

For our final broadcast from Charleston Wine + Food, Jimmy Carbone sits down with Robert Stehling of The Hominy Grill for a rousing round of trivia! We bring up two audience members to try their hand at answering questions about Charleston, Southern food and drink, and Southern food personalities for a chance to win Heritage Radio Network koozies and potholders. Robert shares some stories of cooking at Crook's Corner under the legendary Bill Neal and about his own experiences dishing up its simple, clean fare since 1996 at Hominy Grill.

Talk about a lineup of power women! Radio Cherry Bombe host Kerry Diamond welcomes guests Ruth Reichl, Ellen Bennet (of Hedley & Bennett), and Mashama Bailey (of the award-winning Savannah restaurant, The Grey). Since they're in Charleston, they discuss what makes Southern food so unique and indicative of American cuisine as a whole with Mashama sharing some family recipes and how she's worked them into her restaurant The Grey. Ellen talks about what makes her so proud to produce her chef-centric aprons in her hometown of LA. She shares some memories of growing up and the influences her Mexican heritage and culture have had on her life. Ruth shares some stories about her childhood, like the time her mother (who was a terrible cook) gave a whole dinner party food poisoning.

To kick off our coverage of Charleston Wine + Food, Jason Vincent & Ben Lustbader from Giant in Chicago joined Caity Moseman Wadler and Kat Johnson to talk about being business partners, co-chefs and best friends. After taking a hiatus from the kitchen, Jason & Ben developed the idea for Giant after a spontaneous conversation about creating a kebab-style club sandwich. Now, they cook simple, familiar, yet "chef-y" food in the Logan Square neighborhood.

Tahmiene Momtazi and Ian Purkayastha may be in different industries (she's a winemaker in Oregon and he sells truffles in New York), but they have similar backgrounds: both are children of immigrants and both broke into their respective industries at a young age. Tahmiene moved back home from New Zealand at age 24 when her father called and begged her to come make wine for him. Ian got started foraging for mushrooms in Arkansas when he was only 14 and selling them to local restaurants. We find out from Tahmiene and Ian what drives them and what advice they would give to anyone hoping to break into the food and wine industries.

Bob Peters is actually 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. Bob joins Kat & Caity for a conversation about how he got his start in bartending, where he finds his inspiration for his cocktails, and what he orders when he's at The Thirsty Beaver (his favorite Charlotte dive bar).

Jeni Britton Bauer, the queen of ice cream, introduces us to her amazing new flavor SuperMoon and answers whether it's possible to predict personality from ice cream preference. Jeni was also recently awarded a Henry Crown Fellowship by the Aspen Institute, and we find out what the two-year program has in store for her!

There's no one better to interview a chef than another chef – that's why we welcomed guest host Robert Newton (of Willa Jean and Nightingale 9 in Brooklyn) to interview Steven Satterfield (of Miller Union in Atlanta). Satterfield is actively engaged with the progressive culinary community as an active member of Slow Food Atlanta, Georgia Organics, Community Farmer’s Markets, Chefs Collaborative and the Southern Foodways Alliance.

There's no one better to interview a chef than another chef – that's why we welcomed guest host Robert Newton (of Willa Jean and Nightingale 9 in Brooklyn) to interview Michael Toscano (of La Farfalle in Charleston). Michael Toscano was the former executive chef of Perla, Jeffrey’s Grocery, and Montmartre in New York, but recently relocated to Charleston with his family to open a restaurant of his own. Called Le Farfalle, it focuses on regional Italian food.

Kat and Caity sip a Hoppy Table Beer with Matt Welch, Senior Brewer, and Sean Ellsworth, East Coast Sales Manager of Allagash Brewing Company. Listen in to learn about Allagash's commitment to giving back, going green, and inspiring innovation through their unique pilot brewing system.

Isaac Toups joins Caity Moseman Wadler to talk about the difference between Cajun and Creole cuisines, and how he blends the two at his restaurants, Toups Meatery in New Orleans. Isaac Toups represents the new guard of Cajun chefs for his updated sophisticated approach to a cuisine that’s best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience and growing up Cajun (Rayne, La, in the heart of Cajun country). Since opening Toups’ Meatery with his wife Amanda in 2012, Chef Isaac Toups has three times been named a James Beard Best Chef of the South Semi-finalist & finalist, and earned other notable accolades.

The Grape Nation host Sam Benrubi welcomes BBQ expert Carey Bringle, chef Blake Hartwick, winemaker Robert Sinskey, and Stems & Skins' Matt Tunstall to talk everything meat and wine. Both BBQing and winemaking are about embracing our flaws and enjoying the process – this episode is a celebration of these aspects of eating & drinking. Listen to learn how to get creative with wine pairings next time you fire up the grill.

A surprise guest for the end of day one, Katie Button of Cúrate and Nightbell in Asheville sits down with Kat Johnson to talk about her journey from biomedical engineering student to chef and owner of a Spanish tapas restaurant in western North Carolina’s Blue Ridge Mountains. Katie got her start in the kitchen at José Andrés's restaurants in the United States and then spent time working 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. Together, they opened Cúrate, and most recently, Nightbell – a contemporary American small plate restaurant.

Todd Richards of White Oak Kitchen in Atlanta Georgia and Kris Moon, VP of The James Beard Foundation join us to give a preview of "Tipping the Scales," a special breakfast briefing held on the final day of Charleston Wine + Food. Along with Mitchell Davis and Katherine Miller, Kris is moderating a discussion about the great tipping debate: the pros and cons of including service charge on diners' checks. Todd Richards is one of the chefs preparing food for the breakfast, and lets us in on his dish: chicken & waffles with a unique twist of sweet potatoes and collards. Kris also shares his latest work with JBF's Impact Programs, which work to bring together chefs, farmers, food companies, and others in the culinary community to dissect issues and facilitate participation around the biggest challenges facing our society, including food waste, sustainable agriculture, labor equity, and more. Todd shares his secret to a good life (champagne for breakfast) and tells us how his newest venture, Richards' Southern Fried at Krog Street Market is bringing people from all walks of life together over chicken.

Check out Sam Benrubi's fun roundtable with Saveur's Adam Sachs, Top Chef's Gail Simmons and celebrated chef Daniel Boulud. The group delves into Daniel's amazing influence on the chef world and share tales about working and cooking for him. Plus, there's dish on the Bocuse d'or, the latest season of Top Chef, and why Charleston's culinary scene deserves the magical moment it's having.

Kerry Diamond sits down with Katie Button, Vivian Howard and Amy Mills to chat about their new cookbooks, favorite food personalities and the joys of helping to revitalize small, Southern towns with their food.

For a special episode of The Grape Nation, Sam Benrubi gathers wine all-stars Thomas Rivers Brown (winemaker and owner of Rivers-Marie), Morgan Calcote (General Manger at FIG), and Femi Oyediran and Rick Rubel from Charleston Grill.

In this interview, Sara Moulton, chef, author, and host of Sara's Weeknight Meals on American Public Television, talks about the changing landscape of food media, lessons learned while working with Julia Child ("Say CHAM-PAGNE and Smile!"), and gives her advice for female chefs in what is still often a male-dominated industry.

Bruce Moffett of Barrington's Restaurant is originally from Barrington, Rhode Island (hence the name), but has lived in Charlotte for 16 years. Not only has he witnessed huge growth in the Queen City's food scene, but he's also helped lead the way in sourcing more locally and sustainably. Bruce discusses his background in politics and the challenges facing his restaurants today. He also shares his love of cooking on the Big Green Egg - one of our CHSWFF sponsors along with Springer Mountain Farms!

Meet Deb Paquette, trailblazing chef of Etch and Etc. in Nashville, TN. Deb talks to Caity about the Nashville dining scene, her colorful and international style of cooking, and being the first woman in Tennessee to qualify as a certified Executive Chef.

Tune in to witness a battle royale between two Carolinas. Representing the North are Chris Coleman, Charlotte's hometown hero, and Wyatt Dickson, whole hog BBQ man of Picnic in Durham. From South Carolina, Amalia Scatena of the Easton Porter group joins John Lewis and Ben Garbee of Lewis Barbecue to defend their home turf. Learn about regional barbecue styles, then change gears for a game of food password hosted by Kat Johnson. Only one state will be crowned, 'superior Carolina.'

For a deep dive into the inner workings of restaurant operations, Kat Johnson sits down with John Ragan (Director of Operations at USHG), Sabato Sagaria (Chief Restaurant Officer at USHG), and Ryan Pernice (Owner and Operator of RO Hospitality in Roswell, GA). The three share the challenges and joys of opening new restaurants and discuss how they sift through the myriad of new technologies available for restaurants while keeping the guest's experience and hospitality the main focus of day-to-day operations. We also hear about the organizations that they work closely with, from Share Our Strength to the Kula Project.