Episode

Johnny Lee (Pearl River Deli) & Raised on TV (Live)

We sat down with the legendary LA Hainan Chicken Whisperer, Johnny Lee, to talk about his restaurant, Pearl River Deli. We discuss growing up in East LA, his perspective on cooking Chines...

Episode

Exploring South Carolina’s Food Culture – From the Low Country to the Blue Ridge

For this special episode, we teamed up with Discover South Carolina and Charleston Wine and Food to celebrate the state’s incredible restaurant and agriculture scene. Who better to hear f...

Episode

How to open a Restaurant in 30 Days

The average restaurant takes 9 months to open. In the next 45 minutes, we find out how to open one in less than 1 month.

Episode

Pop Ups, Collabs, and building your brand with Lani Halliday

With spaces closing, adapting or sadly: empty and many chefs on the move,  never has there been a better time to collab. And we have indeed seen a ton of really great pop ups. But how do ...

Episode

From Pop Up to Permanent Home

This season is all about finances. This week we talk about what it takes to parlay a successful pop up into a permanent home. Because sometimes there is a less traditional path is the one...

Episode

Storytellers

Can a cocktail tell a story that makes the world a better place?

Episode

What Is Takoyaki?

Our guest is Karl Palma who is the chef and owner of Karl’s Balls in New York City. He cooks authentic takoyaki at various pop-up events.

Episode

Incorporating Japanese Flavors into Global Dishes

Our guest is Nico Russell who is the chef/owner of Oxalis, a beautiful new American restaurant in Prospect Heights, Brooklyn.

Episode

Nico Russell

Today on The Line we talk with Chef Nico Russell who took his pop-up dream and turned it into a brick and mortar reality. Nico was born in San Jose California and spent time in some of th...

Episode

Vulnerability, Shame, VR and other Motivators in the Kitchen

When chef Jenny Dorsey creates culinary experiences, she wants the conversation to be about a whole lot more than the food.