Heritage Radio Network On Tour

Join some of New York's Irish publicans and Irish food expert Regina Sexton as they discuss one of the hallmarks of Irish American cuisine and culture: corned beef. What makes it so Irish? Why haven't Irish people in Ireland observed this proud tradition? Through examining its history and preparation, we can start to piece together a few answers. Heritage Radio Network On Tour is powered by Simplecast

Mike and Shyretha Sheats are the husband and wife team who run an evolving dinner series called The Plate Sale in Atlanta and Athens Georgia. They previously spent time in Charleston – Mike at McCrady’s and Shyretha at The Gin Joint, and they were both part of the opening team at Staplehouse, the Atlanta gem that was named best new restaurant in 2016 by Bon Appétit. Mike and Shyretha are helping put together an event called The People’s Supper: a community dinner and conversation on violence, environmental racism and radical imagination being held on the fiftieth anniversary of Martin Luther King Jr.’s assassination (Wednesday, April 4th, 2018). Mike will be preparing the final meal that Dr. King never had the opportunity to eat. They spoke to HRN's Kat Johnson about the dinner and the organization that is hosting, Lead to Life. Lead to Life is transforming weapons into shovels for ceremonial-tree plantings at sites that have been impacted by violence or carry spiritual significance across Atlanta and Oakland

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.

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 freshw

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.

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.

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.

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.

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 locate

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

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

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 R

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 loca

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 powe

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 als