Radio Cherry Bombe

Chef Kate Williams worked under Wolfgang Puck before returning to her hometown of Detroit and finding her style of cooking–Nordic food with a little more romance– while in Copenhagen. Now she's about to open her first restaurant, Lady of the House, which Eater already named one of the most anticipated openings of the year. Kate works with local farms to spotlight the beauty of #uglyfood that would otherwise be thrown away. We talk to her about her sustainable philosophy when it comes to nose-to-tail and why everyone should grow their own food. Later, we chat with Kimberly Chou Tsun An and Amanda Dell of Food Book Fair. A reformed journalist, Kim worked in newspapers before focusing on food (professionally, that is). Amanda is a native New Yorker with over a decade of high-end hospitality, public relations/marketing and event experience. Together, they run Food Book Fair: a part festival, part conference set at the intersection of food culture and food systems.

Today’s guests are two boundary breaking women in the food world—butchers Erika Nakamura and Jocelyn Guest. They are the co-owners of White Gold Butchers, a new hot spot on the Upper West Side of New York that’s both a butcher shop and a cozy neighborhood restaurant. Erika, who was born and raised in Tokyo, got into butchery after working in some of New York’s top kitchens. Jocelyn, meanwhile, is an Army brat who moved every summer until she was 13. Prior to finding her calling, Jocelyn was a comedy writer. We’ll talk about their careers, what it’s like to work with their co-owners Chef April Bloomfield and rock-n-roll restaurateur Ken Friedman, and how they find mindful farm partners. But sure to check out the farm section of their website to see how seriously they take sourcing.

It's all about kings and queens today as Joan Nathan stops by for a visit. Known as "The Queen of American Jewish Cooking," Joan has written a new cookbook called King Solomon's Table and she's here to tell us all about it. The book and its recipes were inspired by Joan's travels to Israel, Italy, India, and beyond, and by King Solomon's passion for discovery. The pages are filled with historical details and personal history, plus delicious and intriguing recipes like New Old-Fashioned Bagels, Chickpea Pillows with Onions, and Walnut-Almond Macaroons with Raspberry Jam Thumbprint Cookies. Tune in to hear more!

We’re live today with Jami Curl of QUIN, the cult candy company based in Portland. We'll chat about her new book, Candy Is Magic, how she creates her happiness from scratch, and what it’s like to live with the world’s cutest cat. We'll also talk about running a modern candy company. When she was getting QUIN off the ground, Jami wanted to make great handmade treats, but without the yucky ingredients found in conventional candy. Today, she uses Oregon-grown fruit, fresh cream and butter, and all-natural extracts and colorings to make her caramels, gumdrops, lollipops, and something she calls Chocolate Magic Dust.

The boss behind The Beatrice Inn in New York City, Chef Angie Mar is one of the hardest working chefs we know and 100% an original. A late bloomer in the food world, she was in the real estate business for years and realized being a chef was her true calling. After culinary school, she worked for Chef April Bloomfield, then helped turn around The Bea, as she calls it. Not only did she garner rave reviews for the place, but she bought the restaurant from its owners last year. Tune in to hear more of Angie's impressive story. P.S. The news didn't break in time for our interview, but Angie is one of Food & Wine's Best New Chefs 2017. Make sure you pick up the issue. We're happy to see Food & Wine has recognized more female chefs this year than ever before.

Salted Malted Chocolate Chip Cookie Dough? Strawberry Honey Balsamic with Cracked Black Pepper? Sea Salt with Caramel Ribbons? With flavors like that, it’s no surprise Salt & Straw Ice Cream has legions of fans in Portland, Oregon, and Los Angeles. We talk to co-founder Kim Malek about what it takes to get an ice cream company off the ground. She joined forces with her cousin, cashed in her 401(k), and now they helm one of the fastest growing ice cream brands in America. Kim, who’s got a great big heart, also chats with us about everything from accountants to adoption to Anthony Bourdain. She's a warm person in a chilly (but yummy) business, and you won't want to miss this conversation.

One legend and two legends-in-the-making join us for this show. Chef Jody Adams of Boston's Porto, TRADE, and Saloniki is a trailblazing chef and restaurateur–and a humanitarian, which happens to be our favorite kind of human. Then we’ll be talking to Keavy Landreth and Allison Kave, the founders of Brooklyn’s Butter & Scotch, which they call the Bar & Bakery of Your Dreams.

The cookbook queen with a good appetite is in the studio today! Melissa Clark has written 38 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs. Her latest cookbook, Dinner: Changing the Game, proves she isn’t stopping anytime soon. Dinner was designed to help anyone figure out what to make any night of the week, without falling back on what you’ve eaten before. Melissa is a favorite around our office and her effortless work ethic a inspiration to food writers around the world.

Imagine fitting four years worth of trash into a 16-ounce mason jar? Lauren Singer, founder of The Simply Co., an organic cleaning product company, tells us how she did it. Her zero-waste blog, Trash is for Tossers, has empowered millions of readers to lead greener lives. We also talk macarons and meows with pastry chef/baker/entrepreneur Christina Ha and her business partner and husband Simon Tung. Christina co-founded the popular patisserie Macaron Parlour before opening New York’s first cat cafe, Meow Parlour. Tune in for her next on-brand adventure: Cat Camp.

One of these women is America’s new Top Chef champion! We talk to Brooke and Shirley right before the big reveal about their experience on the cult cooking competition and how they bonded during this latest season, filmed in Charleston and Mexico. So who are these two women? Both were on Top Chef in previous seasons and returned for another chance at victory. Brooke is the co-owner and co-chef of Hudson House, The Tripel, Playa Provisions, and Da Kikokiko in Los Angeles, while Shirley is the chef-owner of Steamers Co., a seafood restaurant set to open later this year, also in Los Angeles. Tune in to hear what it's like behind the scenes of Top Chef and see if you can guess who had to pack their knives.