Dishing It: From Soup to Nuts
Head inside the kitchens, board rooms, and heart of the nation’s top foodies. What makes one restaurant succeed, and another fail? Why is the failure rate of restaurants so high? And what about the hotels we love to stay in? What makes them work, what challenges do they face? And why are we so willing to fork over a week’s salary for a night in some of these posh places? All this and more will be discussed by the professionals behind the scenes.
Episodes
Before coming up with the concept for House of Steep, entrepreneur Lyndsey DePalma wanted something for herself—to relax, and just be, for a while each day. Not satisfied with any of the existing answers and armed with some entrepreneurial hard-wiring and a respect for natural healing, Lyndsey left her corporate career in human resources to bridge the gap. A firm believer in present living, this small business owner also publishes ...
Are you hungry to eat healthy? Do you want your kids to learn to cook well? Do you have a secret desire to become a professional chef? Have you always wanted to work in the restaurant business? Or, are you stumped about how to boil water? Do you live to eat, or eat to live?
Then you’ll want to meet Ann Butler, CEO and founder of Edible Education. The former high school cooking teacher took her skills to new heights in 2011 w...
Named the “Best Burger of 2014” by Richmond Region Tourism’s Burger Beatdown, Brux’l Cafe has become one of the hottest new bistros in town.
Located between Virginia Commonwealth University and Carytown at 1731 West Main Street, this taste of Brussels is a welcome addition to Richmond, which is being touted as the next great American food city.
“We love Richmond,” says Chef Xavier Meers, who opened the restaurant with his wife, Ste...
Michele Muska is a woman who speaks in textures. The fiber artist based in Enfield, Connecticut lives, creates, and works in a colorful world where fibers and textiles tell her story.
Michele started her company, LolaRae, over a decade ago to showcase her fanciful creations, wearable art, quilts, and adornments. But that’s her side business!
By day, she’s the Marketing Communications Manager for Simplicity Creative Gr...
Step inside the cozy Fredericksburg, VA, shop, Taste: Oil, Vinegar, Spice, and you may not know exactly what to do first.
Lining the walls are two rows of silver tanks, each filled with one of Taste’s 40 varieties of top-grade olive oil and vinegar. A spigot at the bottom of each tank invites shoppers to fill a tiny plastic cup with the nectar.
Do you dip in your finger? Do you instead dip one of the the petite salted crack...
Back in 1997, Taqueria el Poblano founder and chef Glen Adams landed in DC, his latest stop in a career that led him through the States and Europe. By 1999 the California native was eager to showcase the food he grew up with in LA.
From the taco trucks of his youth to the regional Mexican specialties he tasted during his travels, Glen developed a menu to showcase his favorites—duck tacos, frijoles charros, and steak tampiquena. The...
Restaurants that Shine: Castagnola’s Seafood & Chophouse Since 1916
This restaurant on Fisherman’s Wharf is a seafood and chophouse that Thomas Castagnola opened in 1916 soon after he created the Dungeness Crab Cocktail for the San Francisco World’s Fair the year before.
The former fisherman knew he was on to something big. And indeed, his crab stand on the Wharf quickly gained a reputation as the perfect pla...
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