Foodie Chap

KCBS Radio's Foodie Chap Liam Mayclem sits down with author Tom LeNoble at NOVY Restaurant, Noe Valley. They discuss daily routines, the inspiration behind Tom’s first two books, and what his newest book will be about.

KCBS Radio's Foodie Chap Liam Mayclem visits Chef Philip Tessier of Under-Study in St. Helena. Chef Tessier offers a unique cooking class experience at Under-Study in the heart of Napa wine country.

KCBS Radio's Foodie Chap Liam Mayclem visits Chefs Kaili Hill and Ryan McIlwraith of Bosco in San Francisco. Chefs Kaili and Ryan put on a fantastic food show nightly on Brannon Street at Bosco.

KCBS Radio's Foodie Chap Liam Mayclem sits down with Josh Harris to discuss the history behind Quik Dog, the various food and cocktails on the menu, and what guests can experience when visiting.

KCBS Radio's Foodie Chap Liam Mayclem sits down with Chef Bladimir Melara of Roka Akor, San Francisco, to go over why he loves cooking, what visitors can expect when visiting Roka Akor, and the various menu items.

KCBS Radio's Foodie Chap Liam Mayclem sits down with Chef Mark Dommen at Hessan Napa to discuss the growth of downtown Napa, high quality of Hessan cookware, and how the menu items pair with the different Hessan Wines.

KCBS Radio's Foodie Chap Liam Mayclem sits down with Chef Adiam Tsegaye to discuss the inspiration of Mela Bistro and how the fresh ingredients from the local farmers market shows up in her menu.

KCBS Radio's Foodie Chap Liam Mayclem visits Brian Leightner, Annette Yang, and Aaron Lucich at the Pearl to discuss importance of community, hyper-locacity of their food, and what ticket holders will have to look forward to at the JAD experience.

KCBS Radio's Foodie Chap Liam Mayclem is here to Chef Ken Frank of La Togue, Napa. They discuss the different ways to enhance truffles as a part of their menu items and what guests can expect from his Summer All Black Truffle Dinner event.

KCBS Radio's Foodie Chap Liam Mayclem sits down with Chef and Owner, Romney Steele, of The Cook and Her Farmer. They discuss how the restaurant was created, the inspiration behind the menu items and the fresh produce that visitors can find in their dishes.