As a former chef, I’ve always enjoyed the process of shopping and picking out my food, meeting the farmers, the growers, and the butchers that are working. So how does this transition to online?

In today’s pandemic marketplace, restaurants have to create new revenue streams outside of an in-person dining experience in order to survive. How does a restaurant translate its real-life hospitality into something online and virtual?

Our guest is Marybeth Boller who is a chef with impressive experience. She worked under some of the greatest chefs in the world like Michel Roux in London and Jean Georges Vongrichten in New York.

This week on Sharp and Hot Emily hosts solo, and starts the show by humbly bragging about her experience of running the Brooklyn half before introducing her guests, Emily and Matt Hyland of the restaurant EMILY.

This week on Wild Game Domain Chad discusses a fellow hunter who recently contacted him about difficulties when finding and hunting deer. Chad decides to address what he feels is the issue with dramatized hunting television shows.

This week, Dorothy sits down with Dan Silverman to hear his story. He is a graduate of the International Culinary Center, and has gone on to be an integral aspect of many big restaurants in New York City.

This week on After The Jump, Grace talks to Amy Azzarito and Max Tielman, Associate Editor at Design Sponge about hard work. They discuss what to expect and how to go about getting through your first job.

Joel Viehland is combining Southern flavors with Nordic precision at Community Table in Washington, CT. Born in Chicago and raised in Milwaukee, Joel cut his teeth in a number of kitchens before making is way to Gramercy Tavern.

This week on In the Drink, Joe Campanale is chatting with Pascaline Lepeltier, the Wine Director at NYC's Rouge Tomate. Why did Pascaline abandon a promising future teaching philosophy to become a wine expert?

Welcome to WORD OF MOUTH with Leiti Hsu on HeritageRadioNetwork.org! Leiti Hsu, a fixture in NYC dining culture, is joined by Thomas Pastuszak, Wine Director at The NoMad. We'll talk about what doctors, classical pianists, and sommeliers have in common.