Heritage Radio Network On Tour

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.