Heritage Radio Network On Tour

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 t

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.'See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.