Master Chef Shawn Loving is the executive chef at one of the most prestigious, and demanding, kitchens in Detroit — The Detroit Athletic Club. In this episode, Chef Loving talks with Ann and James about how he came to be one of only 72 Master Chefs in the U.S., cooking for thousands of guests at a time, and how LeBron James got him cooking for USA Basketball at the Olympic Games.
Chef James Rigato reports back from his trip to the Valle de Guadalupe in the Baja Peninsula. He talks about regional differences in tacos, and how he approaches a food trip.
Val Markel of Val’s Pizza joins Ann Delisi and Chef James Rigato to talk about the national popularity of Detroit-style pizza, and how she sets herself apart in Detroit. Despite starting a pizzeria in Detroit, which is already home to longstanding mainstays like Buddy’s, Cloverleaf and Loui’s, Markel has found her niche by embracing the traditions of Neapolitan pizza.
Antoine Przekop is a sommelier who has worked in the food and wine business for a long time. He's recently taken on a new role as sales director for Motor City Seafood. Antoine joins Ann Delisi and Chef James Rigato to talk wine and sourcing fresh seafood.
Brennan Calnin of Satellite Food Truck joins Ann Delisi and James Rigato to talk about supply chain headaches, the rising popularity of vegan food, and the pros and cons of owning a food truck.
Desiré Vincent Levy talks about supporting food workers in Detroit during the pandemic and facilitating training and job placements with her company, Detroit Kitchen Terminal.
Dazmonique Carr of Deeply Rooted Produce joins Ann Delisi and Chef James Rigato to talk about delivering locally-grown produce to Detroiters.
Sean O’Keefe of Mari Vineyards talks about what makes Michigan-made wine so unique, and how climate change is affecting the delicate environmental balance necessary for growing grapes in Michigan.
Ryan Burk, head cider maker at Angry Orchard, joins Ann Delisi and Chef James Rigato to talk all things hard cider – how the apple made its way to North America from Kazakhstan, the key components of a well-balanced cider, and the never-ending pursuit of new apple varieties.
Andrew Blake of Blake’s Orchard & Cider Mill joins Ann Delisi and Chef James Rigato to talk about how the family business has adapted over the years, fighting spring frosts, and preparing for the return of orchard visitors this summer.
Chef Laura Romito of Detroit Kitchen Connect joins Ann Delisi and Chef James Rigato to talk about the food entrepreneurship program at Detroit’s Eastern Market. She also offers tips for new food business owners to consider when they’re starting out.
Tomm Becker of Nifty Hoops and Sunseed Farm joins Ann Delisi and Chef James Rigato to talk about the benefits of hoop houses for home food growers.
Mark Kurlyandchik joins Ann Delisi and Chef James Rigato to talk about the Detroit Free Press 2020 Food Fighters honorees, which was also his last piece for the Free Press after five years as food writer.
April Anderson of beloved Detroit bakery Good Cakes and Bakes joins Ann Delisi and Chef James Rigato to tell the story of how appearing on The Today Show created an unimaginable demand for shipping her cakes across the country, and how that experience set them up for success when the pandemic hit.
Drew Patrick of Michigan Fields joins Ann Delisi and Chef James Rigato to talk about launching an online grocery store during the pandemic. His new company connects customers with Michigan-made, locally sourced food. Chef Rigato also talks about why you should think about adding beef liver to your menu.
Dearborn, Michigan has a vibrant food scene known for its traditional and modern Arabic cuisine. But can Dearborn’s Arab American-owned restaurants make it to the other side of the pandemic? In this episode of Essential Cooking, Zahir Janmohamed joins Ann Delisi and Chef James Rigato to talk about how Dearborn’s Arab American food scene is coping with COVID-19.
The winter months are long and cold, but there is plenty to enjoy this time of year. Chef James Rigato shares his recipe for an aromatic sipping broth and talks with Ann Delisi talk a few comfort foods that anyone can make at home: soups, stocks, and broths. Using ingredients that are easy to find at your local supermarket, you can create a broth or stock that will provide a welcome warm-up in Michigan’s cold weather months.
Food influencers The Kitchenista and Mighty in the Mitten join Ann Delisi and Chef James Rigato to talk about what led them to cooking food for Instagram and the challenges of creating daily content.
Urbanrest Brewing Company’s owner Zach Typinksi joins Ann Delisi and Chef James Rigato to talk about the “low and slow” brewing philosophy, the rigors of becoming a certified cicerone, the history of Oktoberfest, the 11-year-old culture behind their kombucha, and being a victim of his own success.
Restaurant staff work hard to give you an enjoyable dining experience. As a customer, small acts of kindness towards your server and kitchen staff can go a long way. In this episode, find out why you should always tip your server, never send your food back, and bring a 12-pack of beer with you next time you eat at a gastro pub.