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John T. Edge has been called the "Faulkner of Southern Food." Every plateful tells a story of a place and people. You do not want to miss the the stories that Edge, director of the Southern Foodways Alliance will share with the Two Saucy Chicks. After all, his work has been selected for every edition of "Best Food Writing'' since 2001 -- to say nothing of his four James Beard Foundation Award nominations.
Shirley Corriher is a culinary chemist who can walk us through the glorious rise and the ignoble fall of any cake that made you proud or ended up piled up too high with icing. She's a hoot and you'll love her.
Hermes Ortiz, of International Wine Imports, help round out Christmas dinner with a fine bouquet.
Shirley Corriher is a culinary chemist who can walk us through the glorious rise and the ignoble fall of any cake that made you proud or ended up piled up too high with icing. She's a hoot and you'll love her.
Hermes Ortiz, of International Wine Imports, help round out Christmas dinner with a fine bouquet.
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Robbie and Nancy are going out in style: First, Chadwick Boyd, of Lovely & Delicious, tells us about market owner Sara Foster's new cookbook; domestic diva B. Smith will join us to talk about her new Southern-style cookbook, her restaurants – and her appearance on Broadway!
The Deering Seafood festival will feature lionfish this year. What is that? Lad Akins, of REEF, will enlighten us.
Chef Michael Bloise is using his noodle -- literally. He's behind the concept of South Florida's American Noodle Bar; Chef Michel Nischan, the founder of Wholesome Wave, is bringing some needed fresh, locally grown produce to the nation's "food deserts."
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