Podcasts about charleston wine food festival

Best-selling author, TedX speaker, James Beard semifinalist, mental health advocate, and restaurateur Steve Palmer is a food & beverage industry leader with more than 40 years of experience. As founder, managing partner, and chief vision officer of the award-winning Indigo Road Hospitality Group (IRHG), Steve has played an integral role in growing the Charleston, SC-based hospitality company from one restaurant in 2009 to a portfolio of more than 30 restaurants and independent hotels throughout the country today. He maintains the philosophy that great service starts with well-cared-for employees and attributes the company's success to its loyal and dedicated team. By promoting from within and continuously creating new opportunities for his staff, Steve has developed a people-first culture built on an unwavering, high level of care and hospitality. Nationally recognized in titles like The New York Times, NPR, and Southern Living, Steve is a four-time semifinalist for the James Beard Foundation Outstanding Restaurateur Award, with his most recent nomination in 2024 for his work with colleague Kimball Brienza at O-Ku's Charleston location. He also became a best-selling author when he published Say Grace: How the Restaurant Business Saved My Life in 2019. His proudest accomplishment to date was co-founding Ben's Friends with close friend and fellow longtime industry veteran Mickey Bakst to offer hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. An avid proponent of supporting people and communities, Steve serves as an active member on several industry boards and annual fundraising events, as well as lends his voice to influential events like TedX Charleston and Charleston Wine + Food Festival, speaking on personal passions like building strong company cultures and addiction/recovery. Listening in Columbus, Oh? 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.

According to Saveur magazine, Border Food is defined as Mexican food with a distinct identity —influenced by the cooking of Chihuahua and Texas, but with a number of little twists. Because Texas is so large and diverse, it's a more nuanced label than the overarching Tex-Mex, and one surprising spot that it is celebrating with abandon is in Greenville, SC. Dayna Lee is the chef and operator of Comal 864, a petite spot with a big heart and a smoking hot flattop. With her clear vision of the food of her childhood and a combination of grit and introspection on her own life path, she's gained some well-deserved attention, from being named of Eater's "18 Essential Greenville Restaurants" to a nomination as a 2023 James Beard semifinalist. Originally from South Texas and specializing in Mexican American cuisine, she began her work in a series of brewery pop-ups, teaching herself to channel homesickness into cooking and making more room for others at the table along the way. Last summer, I had the chance to eat my fill of tacos at Comal on a hot June night, and I've been wanting to sit down with her ever since, so we finally got the chance to record at this year's Charleston Wine + Food Festival. The only thing missing? More tacos.

It's easy to get lost in the world of craft beer. I liken it to falling in love with someone. For years, craft beer was the only thing I could think of, but eventually I came up for air and realized there's a world of wine and spirits out there. But instead of diving into the history or stories behind my favorite bottles, I find myself fascinated by the influencers, tastemakers, and educators in the beverage space. One of those people is Cha McCoy, a sommelier, public speaker, and beverage programmer. Cha first crossed my radar in 2021 via email for a social media campaign she was working on for Cherry Bombe Magazine where she served as the publication's first beverage director and editor. To my surprise, I ran into Cha a year later at the Charleston Wine + Food Festival, where she served as the event's beverage director. Since then, I have followed her career and the incredible moves she's made with interest and adoration.  Along with consulting for a list of prestigious clients like the James Beard Foundation, Cha last year opened The Communion, a wine and spirit shop in Syracuse, NY. The brick-and-mortar location feeds into her mission to make wine more accessible by connecting local vineyards with people who are often excluded from the conversation. Before opening the shop, Cha traveled the world hosting wine dinners, and that's only a small portion of Cha's accomplishments.  In our conversation, I wanted to understand what makes Cha the powerhouse she is. You'll hear how she's driven by her love of teaching others, and how moving to Italy and experiencing the “la dolce vita” or “the sweet life” gave her the space to figure out what she loved. She also talks about how an engineering degree still applies to her career in wine. While the wine world is different from craft beer, you'll notice some similarities between the two as you listen to our conversation.

Randi Weinstein has been in the hospitality industry all her life, from being a host, bartender, and server to director of events for the Charleston Wine + Food Festival. In that last role, she noticed how many fewer female chefs there were than males, locally and nationally. It didn't make sense to her. Women — grandmothers, mothers, aunts, and others — have always been relied on worldwide to cook and make meals for others. But, they weren't represented in the hospitality industry. That is where and why Fab — Females and Business — came to be. This two-day workshop designed by women for women allows the attendees to connect, share and learn about the business of food and beverage. It's also about helping them move forward, stand up for themselves, and be "brave, baller, and badass.” Since Randi is helping other women make HERstory in food and beverage, I wanted to talk to her during Women's History Month about how she herself is making HERstory and why Fab and being FAB are important.  Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram!   Shuai and Corrie Wang were ready for a change after years working in New York City restaurants. They'd settled on their next move being to Charleston to open a new restaurant with a friend, but when those plans fell through shortly after uprooting their lives, the Wangs struck out on their own.    After opening Short Grain food truck to much acclaim and success, Shuai and Corrie set their sights on a brick and mortar. The concept for the restaurant grew over time to something deeply personal for Shuai, and that's reflected all over the menu at Jackrabbit Filly. Featuring the food he grew up eating and being influenced by, the menu is a fun and delicious mix of cultures and techniques which makes a meal at Jackrabbit Filly an adventure.    Last year as they began to look for ways to help their team grow with new opportunities, Corrie and Shuai began working with Brandon Olson, their then sous chef at Jackrabbit Filly, to help develop a new concept that would continue exploring Shuai's Chinese upbringing while also incorporating barbecue flavors Brandon grew up with in the Piedmont region of North Carolina. The upcoming King BBQ will be another exciting addition to the Charleston dining scene with Brandon stepping into the role of pitmaster and chef de cuisine. Currently popping up on the menu at Jackrabbit Filly on Sundays, King BBQ will be opening this year in a brick and mortar location in North Charleston.    This episode was record live at The Podcast Cafe in the Culinary Village at the Charleston Wine+ Food Festival. Check out charlestonwineandfood.com for information about next year's festival.   Jackrabbit Filly Instagram: jackrabbitfilly Website: jackrabbitfilly.com   King BBQ Instagram: kingbbqchs Website: eatkingbbq.com   Corrie's novels can be ordered via corriewang.com    

Charleston continues to be one of our favorite food cities to visit, and the Charleston Wine + Food Festival is one of the great gateways to exploring the scene. We were fortunate to be invited to this event again in 2023 and had an absolutely wonderful time both at the festival events and eating around the city. Tune in to hear about plenty of barbecue and other culinary delights we were able to partake in this year. An enormous thanks to the Charleston Wine + Food team for giving us such a great platform to continue to highlight both the festival and the city. Start planning now to get to the festival  March 6-10, 2024! Instagram: chswineandfood Website: Charlestonwineandfood.com  

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. 

We were thrilled to have the chance to sit down with Robert F. Moss during our recent trip to South Carolina for the Charleston Wine + Food Festival. Robert is a wealth of culinary knowledge and the research he's done on barbecue history is second to none. Born and raised in South Carolina, Robert is an accomplished author who has had several books published on Barbecue, spirits, and other facets of culinary history. He's an absolute wealth of information and in this episode we discussed topics ranging from modern barbecue, historical barbecue, and Robert's daunting task of composing Southern Living's 50 Best Barbecue Places in the South list.  Tune in to hear some great stories on barbecue history and be sure to pick up Robert's incredible books. Go to his website to sign up for his 'Cue Sheet newsletter.   Robert F. Moss Twitter: mossr Instagram: robertfmoss Website: robertfmoss.com   Thank you to Charleston Wine + Food for helping to facilitate our recordings during this trip Website: charlestonwineandfood.com   Audio support provided by Arvaughnna Audio Website: arvaughnnaaudio.com  

The most significant crop in the world, rice is a staple in the diets of more than half of the Earth's people. Chinese lore claimed it was a gift from the animals after a flood; eons ago, the Japanese paid their taxes with rice; in the American South, rice became the cash crop for plantation owners at the expense of the enslavement of thousands of Africans. At a family-style dinner during the Charleston Wine + Food Festival, chefs came together to create a meal that pays homage to each of their stories and explores how food, specifically rice, can bridge the gap between cultures. Dominick Lee, Kevin Mitchell, and Matthew Raiford discuss the history of Carolina gold, talk about regional dishes, and share family stories. HRN On Tour is powered by Simplecast.

2022 brought music at a whole new level to the Charleston Wine + Food Festival. Lake Street Dive headlined the first of two huge outdoor live concerts at Riverfront Park, which brought festival-goers back together in high energy celebration mode in a gorgeous setting. Lake Street Dive's Bridget Kearney and Mike Calabrese sit down with Caity and HRN On Tour guest host Christine Sykes Lowe to talk about being back on the road, food and nostalgia in their creative processes, and what it means to be performing in Charleston.HRN On Tour is powered by Simplecast.

Maneet Chauhan, one of our Charleston Wine + Food Festival besties, kicks off the festivities this year when she stops by the HRN tent in the culinary village. The Nashville-based chef and restaurateur talks about the challenges her business faced during Covid-19 and her family's latest obsession. (Hint...superheroes are involved!)HRN On Tour is powered by Simplecast. 

The HRN team is heading down south to South Carolina to attend the Charleston Wine + Food Festival again. In honor of HRN's return, we're revisiting some of our favorite moments from the 2020 festival. While two years (and a pandemic) have passed since our last trip to Charleston, these conversations about sustainability, inclusivity, and the joys of eating still resonate. Further listening:Follow Heritage Radio Network on Tour and don't miss our upcoming interviews from Charleston Wine and Food Festival 2022. (Apple Podcasts | Stitcher | Spotify | RSS)Plus here are the Heritage Radio Network on Tour episodes you just heard excerpts from: -Episode 350: Amy Mills at Charleston Wine + Food 2020-Episode 359: Glenn Roberts + Brian Ward at Charleston Wine + Food 2020-Episode 356: Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020-Reem Assil at Charleston Wine + Food 2020-Episode 337: Eric Asimov at Charleston Wine + Food 2020Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Trained as an engineer and while working toward her MBA, Cha McCoy made an unexpected detour into a career in the wine world. For this episode, we talk with her about what led her into working as a sommelier and wine educator; the ways she approaches wine education; and her new role as beverage director for the Charleston Wine + Food Festival, taking place March 2-6, 2022. 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. 

My name is KJ Kearney and I’m a native and current resident of North Charleston, SC.•HISTORICALLY BLACK - I graduated from one of the greatest HBCUs to ever exist, South Carolina State University (@scstate1896) where I played football and was a member of the University’s very first Honors Program class.•I HAVE MY OWN DAY (KINDA) - In 2018 I wrote a proclamation for RED RICE DAY which was approved by the City of Charleston. The proclamation was created to formally recognize the culinary contributions of my enslaved ancestors to the city.•(RETIRED) SNEAKERHEAD - I was an avid collector of sneakers. At one point, I had about 200 pairs in my possession. That’s still low to other sneaker enthusiasts but hella higher than most people (BONUS: my favorite sneaker color is grey).•SUBJECT MATTER EXPERT - This year I was given the exclusive “EXPERT” badge at the Charleston Wine + Food Festival (@chswineandfood) because of my knowledge on Gullah Geechee culture and cuisine. Even hosted an event for them called “Soul Stroll”. You should have been there—shit was lit!•BLACK FOOD MATTERS - So the purpose of #BlackFoodFridays is to encourage everyone to support Black owned restaurants, chefs, caterers, and producers every Friday. That’s why I’m always shouting out different restaurants and food creatives on this page.•NONPROFIT LOADING - Because of the support I’ve been given, in such a short period of time, I have been able to donate meals to essential workers in both Charleston and North Charleston. 125 to be specific. And it’s part of the reason why I’m starting a nonprofit to help facilitate this work.

When I typed the name “Kevin Gillespie” in Google, one of the suggestions that came up was Top Chef Kevin. How cool is it if that’s your nickname? But if you just know Chef Kevin Gillespie from Bravo’s Top Chef, then you only know half the story. He’s a chef’s chef, building community behind the scenes, cooking great food out of his growing number of restaurants in Atlanta, and a scholar of technique and Southern culture, which is evident in his writing. His family of restaurants: Gunshow, Revival, Communion, Cold Beer, and Old Reliable, are under a parent company he calls Red Beard Restaurants, and right now, Red Beard Family Meals are one of the hottest to-go tickets in Atlanta. We recorded this during the Charleston Wine + Food Festival, a time that now seems super distant, but his passion for his staff, his craft, and the future of both spurs him on. 

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” edition from Charleston Wine & Food Festival in Charleston, SC, which took place March 4-8, 2020. Shari tips off the show with her PR Tip from Heritage Radio's Podcast Studio in the Culinary Village, followed by her live broadcast with local chef hero, Mike Lata, Chef/Partner of FIG Restaurant, a vibrant neighborhood bistro focusing on seasonally inspired cuisine, which he opened in Charleston in 2003; and Chef/Partner of The Ordinary, a classic oyster bar & seafood hall in Charleston’s Upper King district, which opened in 2012. Among numerous accolades, The Ordinary was nominated by the James Beard Foundation as Best New Restaurant in 2013, and by GQ as one of the best restaurants of the same year. Mike was nominated in 2007 and 2008 for James Beard’s Best Chef: Southeast Award, and he took it home in 2009. A native New Englander, Mike started his culinary career at an early age, working in kitchens in Boston, New Orleans, Atlanta and France before landing in Charleston in 1998. He is a hands-on, self-taught chef who is known for his longstanding and outspoken commitment to support local farmers, fishermen and purveyors in the Charleston area. Following this broadcast, Shari gives a recap of her fabulous experience at Charleston Wine & Food Festival, and shares her solo dining experience at Charleston's popular seafood eatery, 167 Raw. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry! #allindustry #chswffAll in the Industry 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 HRN Happy Hour crew sits down with Ben Simon of Ben to Table, a monthly food subscription service delivering a hand-selected rotation of heirloom pantry staples and unique delicacies. They talk about everything from increasing bio-diversity to the process of tracking down speciality ingredients like Mexican mole and Spanish conservas. Plus the HRN team chats about their plans for Charleston Wine + Food Festival and plays some bean-themed trivia.HRN Happy Hour  is powered by Simplecast.

Today is a special episode, recorded live in partnership with Charleston Wine + Food Festival’s Tasting Notes series, and I was thrilled to invite Maneet Chauhan back to the mic to be my guest for this special day in the festival’s demo kitchen. Maneet is known for her work on Food Network’s “Chopped” where she sits on the permanent panel of judges, and she’s also a James Beard Award for Excellence recipient. She currently helms Nashville restaurants Chauhan Ale & Masala House, Tansuo, The Mockingbird and Chaatable, and before Maneet sat down with us, she cooked some delicious Malabar Coconut Crab Cakes, a recipe you can below. The bright and bubbly chef star flew in from Nashville just to spend the day with us, and this episode was co-produced by Lindsay Collins of LMC Soundsystems and EffinB Radio, so I hope you enjoy our chat as much as we enjoyed being with Maneet in the Charleston Wine + Food kitchen! 

""It was November 2016 and I was freaking the fuck out. A lifetime of undiagnosed mental illness, and a few traumatic events culminated on election night, and I was broken."" This is the origin story of the Restaurant Workers' Community Foundation. As co-founder, John deBary writes, he was left stunned and with the ""recognition that those with privilege have a moral imperative to support marginalized people."" He decided to start with what he knew. He reached out to Alex Pemoulié, a former colleague at Momofuku, and they began brainstorming ways for the restaurant community to brace for the next four years. They hatched a plan to start a nonprofit to act as a hedge fund that would raise money, invest it, and use the returns fund progressive social change. deBary ran the idea by his husband Michael (who has spent his entire career in the philanthropic sector), who confirmed that their goals had much in common with the mission of many population-focused community foundations like Stonewall Community Foundation and New York Women’s Foundation. In late 2018, the Restaurant Workers' Community Foundation held an event to announce its launch as an advocacy and action nonprofit created by and for restaurant workers. By addressing quality-of-life issues that disproportionately affect restaurant workers – 40% of whom live on poverty-level wages – RSCF aims to strengthen the workforce and increase opportunities for advancement in the industry to more people. We're so honored to have John deBary (Co-Founder) and his husband Michael Remaley (Board Treasurer) on this episode of HRN Happy Hour. We also have a short call-in with Chef Paul Verica of The Stanley in Charlotte to talk about the upcoming Charleston Wine + Food Festival! 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

I promise you Jean-Paul Bourgeois makes some mean barbecue at his wildly popular restaurants, Blue Smoke, in NYC. I promise. But when I sat down with him at a conference table in the Embassy Suites hotel, steps from the Marion Square hub of the Charleston Wine + Food Festival, I was all about getting the lowdown on frying. This Louisiana-born chef is a master at many things, and frying chicken is near the top of the list. If you know me, you know we are talking about my favorite food. So I did what I could to get the secret from a man who has helmed multiple kitchens, from Napa Valley to St. Thomas to Gramercy Park, and in the process learned more about why he got into cooking, why he doesn’t use peanut oil, and why he loves Tabasco. He’s an enthusiastic ambassador for his home state, and he’ll make you want to visit, and eat a few meals there too.

Today’s guests are old friends: Patrick Martins, founder of this very network and Heritage Foods USA. We’re also joined by HRN host Mike Edison and the entire Heritage Foods USA team: Catherine Greeley, Emily Pearson, Ben Tansel, Patty Lee, and Elizabeth Greeley. After a few headlines and events announcements, Kat and David recap their trip to Charleston Wine + Food. Then we chat it up with Heritage Foods and play a round of trivia in honor of #InternationalWomensDay! Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour is powered by Simplecast

It’s the most wonderful time of the year again, folks. I’m so happy to debut a new season of The Southern Fork, spring is springing in Charleston (hello, pollen), and we are in the middle of the Charleston Wine + Food Festival! I’m so proud to be a part of this festival and to celebrate with friends near and far as they visit my city, but since I’m up close and personal to this event, I know how much went into getting to this weekend! I thought you’d like to know some behind-the-scenes stuff too, and Gillian Zettler, the director of the festival, is at the helm of it all. Gillian and I first met years ago in Greenville when she was head of Euphoria Greenville, and I’ve watched her really blossom since taking over my beloved Charleston festival. She’s brought varied programming and a seriously good music taste into the fest just for starters, but it’s not all her. She has a team of people working all year to get here, and she’s quick to provide a shout out, so if you’re enjoying top-notch food and drink with me in Charleston this weekend, here’s what it took to get that wine in that glass.

We start the show in the Palmetto State by meeting up with Gillian Zettler, executive director of the popular Charleston Wine + Food Festival. Now in its 13th year, the five-day festival brings together some of the world’s best chefs for a myriad of events, and it also provides much-needed funding and opportunity for local culinary job placement programs. Gillian gives us the inside scoop on how this year’s festival is shaping up and what we can expect. For “Snacky Tunes 5’s," Jameson Fink gets really personal in celebration of the just-passed Valentine's holiday, and has his non-wine expert girlfriend ask him what questions she has about wine. To close out, we're joined in-studio by one of the hardest-working bands in the Big Apple: Fruit & Flowers. This lady-led post-punk, psych rock quartet has been hitting the road hard in support of their debut EP, Drug Tax, and we're excited to have them perform some songs for us before they cross the pond for an upcoming European tour. Snacky Tunes is powered by Simplecast

On this week's episode of All in the Industry, Randi Weinstein joins Shari in the studio. Randi is the founder of Fab, a series of workshops created by women, for women in the hospitality industry. A New Yorker at heart, Randi has happily acclimated to living in Charleston, SC for the past 28 years. She was most recently named one of the 50 Southerners of the Year by Southern Living Magazine. The designation is for people that are moving the South forward with groundbreaking nonprofits, impactful projects, and innovative ideas. Working in or around the hospitality industry her whole life eventually forged the path for the creation of Fab. Prior, Randi was the Director of Events for the Charleston Wine + Food Festival for 7 years which helped shape the national focus of Charleston’s food & beverage scene.

On the second episode of HRN Happy Hour, Caity and Kat are joined in-studio by guest host Patrick Martins and Chef Edgar Pendley from Urban Grub in Nashville. We catch up on the latest happenings on the HRN airwaves and decompress from our recent Charleston Wine + Food Festival trip! We hear from Ron Finley, the "Gangsta Gardener" about his mission to ignite a horticulture revolution in South Central LA. Currently, he is fighting to save his HQ – the very same location where Finley took back city land and planted the seeds to cultivate happy and healthy communities. After numerous attempts by the property owner for a loan modification with no avail, the land was sold to Strategic Acquisitions Inc in a foreclosure. In order to continue their work there, they have been offered is to purchase the property for $500,000, otherwise... they face eviction. You can learn more and help save the Ron Finley Project HQ at gofundme.com/savethegangstagarden. Next, we turn our sights to charcuterie. To learn why it's having such a renaissance in the US right now, we speak to Francois Veccio, one of the fathers of charcuteire with over 60 years of experience. Then, we hear from Lorenza Passeti, the CEO of Volpi Foods. Lorenza's great-uncle, John Volpi immigrated from Milan in 1900 and brought with him the ancient European art of dry curing. Now, as president of Volpi Foods, Lorenza continues to refine her great-uncle’s craft – while adhering to the techniques he brought with him to America more than a century ago. Chef Edgar Pendley has his own charcuterie program at Urban Grub in Nashville. He shares some of the challenges involved with setting up a space to cure and age meats in Tennessee – where the food inspection process hasn't quite caught up with the new techniques being used. Last, we chat more with Edgar about his upcoming James Beard House dinner titled "Southern Hangout." He's using familiar flavors from his youth to create a menu boasting mouth-watering ingredients like strawberry preserves, black truffle mole, pork jerky, and sorghum syrup. Our theme song is "Suns Out Guns Out" by Concord America. Listen on Spotify | Purchase on Bandcamp

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 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.

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.

On the premiere episode of HRN Happy Hour, hosts Caity Moseman Wadler and Kat Johnson are joined in the studio by Heritage Foods/Radio head honcho Patrick Martins to talk about what listeners can expect from our live coverage of the upcoming Charleston Wine + Food Festival. Also joining in the conversation is Amalia Scatena, the director of the culinary program for Easton Porter Group, where she creates unique dining experiences at Cannon Green as well as Zero Restaurant and Bar in Charleston, and Red Pump Kitchen and Pippin Hill Farm & Vineyards in Charlottesville. Plus, the latest headlines from the world of food, including reports of a pineapple pizza firestorm in Iceland!

On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Heritage Radio's own Jack Inslee and Allison Hamlin to debrief after their recent trip to the Charleston Wine + Food Festival (spoiler alert: clam chowder poutine). After the break, they share some personal experiences with willpower and cravings.

On this week's episode of The Main Course, Chef Amalia Scatena joins the show from Charleston, South Carolina, where she is gearing up for next week's Charleston Wine + Food Festival. As the executive chef of Cannon Green, Chef Scatena prides herself on in-house production of pastas and breads. In 2015, she was nominated as one of Food & Wine's “People's Best New Chefs” and has since received several glowing reviews from Charleston's top reviewers. “It's got something for everyone, you can experience the classics and then have something that you would in New York or San Francisco or Chicago.” [26:30] – Chef Amalia Scatena