Radio Cherry Bombe

Chef Stephanie Izard has been a Top Chef, an Iron Chef, and a Food & Wine Best New Chef. She runs three of Chicago’s hottest restaurants: Girl & the Goat, Little Goat Diner, and Duck Duck Goat in Chicago. She’s a mom, wife, dog owner, and sunny human being. And now she’s author of Gather & Graze, a new cookbook filled with craveworthy recipes, from Pork Belly Frittata to Miso-Butterscotch Budino to Sweet Corn Frozen Nougat. She stopped by to talk about her book and the ingredients she swears by (fish sauce, soy sauce, blue cheese…), and explains her fondness for kids of the goat and human variety. Also joining us is Gabi Vigoreaux, baker and culinary director of Smith Canteen, the coffee shop in Carroll Gardens, Brooklyn. She talks about life at the Good Housekeeping test kitchen, Cuban bakeries in Miami, and turning the royal wedding cake flavors into a donut. Thank you to Le Cordon Bleu and Bob’s Red Mill for sponsoring today’s show. Radio Cherry Bombe is powered by Simplecast

Gelato, risotto, pistachio butter, anchovies, Prosecco… ? Welcome to the life (and grocery list) of Skye McAlpine, who has called Venice home since the age of 6. She joins us to talk about Venetian cuisine, her love for this magical city, and her first cookbook, A Table in Venice, which is out now. Skye shares her typical food day and walks us through the delicious customs of her city, from gelato time to the tradition of getting a late afternoon spritz with your friends. Our second guest is Cha McCoy, wine expert, globetrotter, and creator of Cha Squared Hospitality, a lifestyle company with a focus on tourism and gastronomy. Cha, who hails from Harlem, had an Eat Pray Love moment and got her MBA in Italy, which led to her collecting drinking and eating experiences in close to 20 countries. Today, she runs a number of wine education and appreciation programs, including The Communion and Sunday School Series, and joins us to talk about her passions. Thank you to Emmi cheeses from Switzerland and Le Cordon Bleu for supporting this episode! Radio Cherry Bombe is powered by Simplecast

One of the most acclaimed chefs on the planet, Ruth Rogers has spent 30 years at the helm of The River Cafe London, the restaurant she and Rose Gray opened in 1987. Chef Ruth talks to us about her passion for Italian food, her famous chocolate cake, her perseverance, and her approach to running a humane restaurant. We also talk about Rose, Ruth’s friend and business partner, who passed away in 2010 and left a strong mark on both the restaurant and Ruth’s life. Ruth’s new cookbook, River Cafe London, is a celebration of its 30 years, its amazing Italian food, and the strong women who made it such an epic place. Thank you to Emmi cheeses from Switzerland, Le Cordon Bleu, and Bob’s Red Mill for supporting today’s show. Radio Cherry Bombe is powered by Simplecast

Chef Elizabeth Falkner was once described as a “high-wire artist,” and it’s no surprise. Throughout her career—and her life—she’s never been afraid of taking risks and trying new things. But she’s also been wise enough to know when she needs a break. Chef Falkner stopped by the studio to talk to us about her career, her early restaurant days, grilled cheese (hey, it was National Grilled Cheese Day), and more. Allison Lacey, the Marketing Brand Manager of Emmi cheeses from Switzerland, also came by to talk cheese and brought a beautiful selection of Emmi’s best. (Thanks, Allison!) Things got cheesy in a good way. We also talked to Allison about her career, and how she followed her dream of securing a job in the food world. Thank you to Emmi Cheese and Le Cordon Bleu for supporting our show! Radio Cherry Bombe is powered by Simplecast

We always feel good when we talk to Melissa Clark, the cookbook author, New York Times writer, and home cook champion. Melissa chats with us about California chefs, her love for the Instant Pot, and her new Times column about unsung chefs around the country. (She wants you to DM her with some chef suggestions. Ping her @clarkbar.) Our second guest is Kerrilynn Pamer, co-founder of CAP Beauty, the wellness brand and boutique. Her new cookbook, High Vibrational Beauty: Recipes and Rituals for Radical Self Care, is out right now and features a very modern approach to cooking, eating, and stocking your pantry. We talk coconut butter, adaptogens, and her journey to wellness. Thank you to Emmi Cheese, Bob’s Red Mill, and Le Cordon Bleu for supporting our show! Radio Cherry Bombe is powered by Simplecast

Libby Willis (@libbylark) is the chef and co-owner of the hottest restaurant in New York City, MeMe’s Diner (@memesdiner). In an interview with Jarry magazine, Libby and her business partner Bill Clark described MeMe’s as a “very, very gay restaurant,” and with that one quote, MeMe’s Diner became not just a foodie hot spot, but part of the queer culinary moment that’s sweeping the industry, one that’s being shaped by the likes of JaynesBeard, Queer Soup Night, Chefs Ora Wise, Preeti Mistry, Angela Dimayuga, and others. The attention from Eater, Bon Appetit, and The New Yorker is getting people in the door, but they’re staying for Libby’s unique spin on comfort food, Bill’s baked goods, and the duo’s modern, thoughtful hospitality. Libby talks to host Kerry Diamond (@kerrybombe) about being part of a phenomenon, her kitchen bona fides, and how MeMe’s came to be. Our second guest is Lauren Goldstein (lauren_goldstein), Northwestern University grad and creator of the Sugar and Spice Summit, the only conference dedicated to connecting college women and young female professionals with influential women working in the food industry. Lauren joins us to talk about the summit, which will take place this year on April 28th in Chicago. Thank you to Emmi, the maker of beautiful, delicious cheeses from Switzerland, and to Le Cordon Bleu, the legendary culinary school, for supporting this episode of Radio Cherry Bombe.

Natasha Pickowicz represents the new breed of pastry chef--they’re busy, curious, creative, and political. Natasha oversees the teams at not one, but two acclaimed restaurants in Manhattan: Flora Bar at the Met Breuer museum and Café Altro Paradiso, where she turns out beautiful desserts and baked goods, from her grey salt sticky buns to her bombolini alla crema. She contributes her work to cool happenings around town, like the Wifey cafe-gallery pop-up in Brooklyn last fall, and she helps organize important food moments, like last year’s all-star bake sale that benefited Planned Parenthood. The sale is back this year and will take place Sunday, April 8th, at Café Altro Paradiso, and features yet another amazing roster of talent, including Erin McKenna’s Bakery, King, La Newyorkina, Mah Ze Dahr, Poppy’s, Ovenly, Otway, and The Smile. If you’re going to the sale, go early. Tune in to this episode to hear how Natasha went from English Lit major to one of pastry’s brightest talents, what her pastry resolutions were, and how to soak your cake layers. You’ve never done that before? Natasha will walk you through it. Thank you to our sponsors for supporting today’s episode. Emmi, the maker of delicious cheeses from Switzerland; Le Cordon Bleu, the legendary culinary school; and Bob’s Red Mill, who wants you to eat wisely because you’re irreplaceable. Radio Cherry Bombe is powered by Simplecast

Everyone is obsessed with Charleston pastry pro Cynthia Wong. (Okay, maybe everyone is just us.) But everyone should be obsessed! Cynthia, the executive pastry chef at Butcher & Bee, is crazy talented when it comes to sweet stuff and baked goods and she’s made a name for herself on the smokin’ hot Charleston food scene with her crave-worthy creations. Cynthia talks about great dairy, seafoam candy, bakewell tarts, and more. Joining host Kerry Diamond are our friends from Effinbradio: Lindsay Collins, Nikki Fairman, and Philip Michael Cohen. The interview with Cynthia was recorded at their new studio/bar/hangout in Charleston. (Go visit!) And speaking of nerdy, tap into your inner cheese nerd for the second half of our show. Mark Goldman, the founder of Formaticum cheese papers, explains how to properly store and care for cheese. Cheese is a living thing! You can’t just shove it in a plastic container and Mark explains why. Thank you to the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more. Radio Cherry Bombe is powered by Simplecast

How are things for women in the food world? Eater Editor in Chief Amanda Kludt stops by the studio to give us her state of the state. She talks about chefs and restaurateurs to watch, food media and gender parity, and the impact of #MeToo. We also talk to Amanda Cohen, the chef/owner of Manhattan's award-winning vegetable restaurant Dirt Candy, about RestaurantHER, a special Grubhub project to support female-led restaurants. Be sure to visit restauranther.com to discover how you can help raise money for Women Chefs & Restaurateurs, which works to advance female leadership in restaurants. Chef Amanda is treasurer of WCR's Board of Directors. Check out Grubhub's map to find female-fueled restaurants in your neighborhood. And then eat in them often! Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting this episode of Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

Caroline Schiff (@pastryschiff) is a self-taught pastry pro whipping up gorgeous layer cakes, glazed donuts, countless cookies, and more for The Greene Grape in Brooklyn. She talks to host Kerry Diamond (@kerrybombe) about her mentors, like Chef Sohui Kim of The Good Fork and Insa; why she’s birthday cake obsessed; and what she’s doing with browned butter these days. We also talk about her awesome Instagram account and her equally awesome head of hair, which is part Kate Bush, part Anne of Green Gables. Also stopping by is cocktail authority Maggie Hoffman (@maggiejhoffman). Maggie’s new book, One-Bottle Cocktail, features dozens of recipes for cocktails you can make at home with easy-to-find ingredients. Maggie talks about being a mom and not being a bartender, and she name checks a few of her favorite female mixologists. Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more. Radio Cherry Bombe is powered by Simplecast