The Dish

Tanya and Wasinade Raphael are the mother-daughter team behind Raphael Foods. You’ll find their food truck drawing long lines at powwows and other tribal events across northern Michigan. Most of their dishes are built on hot, pillowy fry bread – a Native American flat bread with a complex history.

• Find operating hours for Raphael Foods here.

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Brittany March, the owner of a culinary pop-up called It’s Food Detroit, has a deep love for pizza that goes all the way back to childhood. Now, she's cooking her own pies, offering a vegan-first take on Detroit-style. She has plans to open up her ...

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The Maple Grille in Hemlock, Michigan, offers a rotating farm-to-table menu. Everything is cooked on a wood-fired grill or pizza oven. The business sits on 6 acres of land, including the restaurant, a brewery housed in a repurposed shipping container, a chicken coop, a hoop house, and...

It's Season 2 of The Dish! 

Today’s story takes us back to 2014, Ann Arbor. That’s when Eric Holloway started making cheesecake with his mom. Before that, Eric was in a bad place. But he’s come a long way from growing pot for a living to baking cheesecakes.

• EK’s Cheesecakes offers custom orders that are available for delivery or pickup at Stadium Market in Ann Arbor.

A brand new season of The Dish is here, and we’re kicking things off with a Michigan favorite – pączki. We’ll take you inside a popular Hamtramck bakery known as "Pączki Headquarters," to see what it takes to make thousands of these rich jelly donuts ahead of Fat Tuesday, plus we’ll talk to a food writer about why this Polish tradition is so beloved, and how the pączki keep evolving.

GUESTS:

• Micki ...

Chef Eddie Vargas has a long history with birria — a flavorful stew that is slow cooked until the meat of choice is fall-apart tender. Filled with dried chiles, garlic, and spices, the stew is traditionally made with large cuts of goat or lamb. However, in the U.S., it is most often made with beef. In the past decade, birra tacos, quesabirria, and even birra ramen have taken off. Listen to how Eddie is making this traditional...

For Chef Prej Iroegbu, Detroit is home base for both his family and his business: a series of well-loved food trucks called Fork in Nigeria. But his culinary talent was born and nurtured in Nigeria.

The Fork in Nigeria menu offers savory meat dishes made with goat, lamb or oxtail, and equally hearty but less heavy veggie-based dishes, like cassava leaf stew and spinach and kale soup.

Many of his ingredients, Irogebu said, are sourc...

A couple in Grand Rapids is cooking up homemade corn masa that’s garnered the attention of true tortilla lovers from all over the country. Madre Masa is one of the few Michigan businesses utilizing a process called nixtamalization in creating the dough for their corn tortillas.

Click here to see photos of the blue and yellow corn tortillas and the milling process with Renata Fernández Domínguez and Bek Ostosh. 

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Every week, the display case at Q Bakehouse features an array of pastries that blend European form with East-Asian flavor. Owner Rachel Liu Martindale's current bestseller is a chili crisp scone. Rachel walked us through the recipe, and offered some tips for experimenting with new flavors in baked goods.

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After attending culinary school at Le Cordon Bleu, and then cooking at a two Michelin-star restaurant in Chicago, Chef Ken Miller brought his skills back to Michigan. His most recent culinary experiments, including his accidental everything-bagel miso, incorporate fermentation, preservation, and zero-waste strategies. Chef Ken let us into his creative process within Michigan's fine dining world.

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The Marasigan family is bringing all the flavors and fun of a Filipino house party to West Michigan via their restaurant, Adobo Boy. Chef Jackie Marasigan shared why she's excited to share her culture with a community that might know nothing about Filipino food. We also learned what makes the restaurant such a warm welcome for Filipinos far from home.

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The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time. The first three episodes drop Tuesday, November 26, with one new episode each Tuesday through December 17.

Support our work: michiganpublic.org/podfund

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