On this week's episode of Grit with Deb and Fitz, our special guests are Andrew Yancey, owner of Tarnished Truth Distilling Company and Chef Sam Reyes of The Hunt Room and we’ll be talking about their commitment to using local ingredients, and how dishes are uniquely paired to compliment their craft spirits which continue the legacy of Virginia whiskey.

Fitz will explain why he's not willing to die while flying to Florida, while Deb talks about the fried chicken capital of the world.

Chesapeake’s own Chef Dedra Blount will be stopping in to talk with Deb and Fitz. Blount, owner and chef at Now You're Cooking Culinary Studio, will be discussing her respected career as a chef and instructor in Hampton Roads having taught a who’s who of successful chefs throughout the seven cities.

Blount will also give her thoughts on being one of the chefs picked to compete in this year’s 3 Cities Chef Challenge Part 2 in August as she will cook aside Chef David Regular Hannah of Stoley's and Chef Ian Patrick Hock of Codex_VA in this year's premier culinary showdown!

This week, Deb and Fitz's special guest is Sam Quick, Culinary Institute of Virginia alum and sous chef at The Butcher's Son Chesapeake. Chef Quick will reveal some of his favorite restaurants in Chesapeake and breakdown what it takes to be a respected sous. And it wouldn't be right unless Fitz goes on an epic rant...this time it's about hospital chairs.

Deb and Fitz will be chatting with bluesman and semifinalist of this year's The Voice, the man himself, Pryor Baird.

In light of that, this episode of Grit with Deb and Fitz will take a detour from food and instead revolve around music, with Deb losing her sh*t over the new Beyoncé and Jay-z video Ape Sh*t, and Fitz showing us his age a bit and talking about Guns & Roses.

Southern Grit is excited to announce that Chef Chris Scott, owner of Butterfunk Kitchen in Brooklyn, NY will be Sunday's guest on the Grit with Deb and Fitz radio show.

Scott has been twice recognized by the James Beard Foundation with the "Dinner of the Year Award", has cooked for dignitaries, and was a semifinalist and fan favorite on season 15 of Bravo's Top Chef in 2017-18.

Chef Scott will share his thoughts on the the future direction of Soul Food as he sees it, the parallels of Amish food and Soul Food, and the opening of his new restaurant, Sumner's Luncheonette.

On the latest episode of Grit with Deb and Fitz, this week's guests are Skyler Pittman and Vanessa Nichelson from Copper and Oak Craft Spirits in Olde Town Portsmouth, and we're discussing everything from late night Youtube searches to the Drake and Pusha T beef, to how Virginia is actually the birthplace of American whiskey as we know it.

The minds behind Southern Grit Magazine will debate if NYPD Blue's Andy Sipowicz is a redeemable character or not, if Mac and Cheese potentially falls on cultural lines, and Deb and Fitz will welcome Chef and Pitmaster Chris Bailey to the show to discuss his coffee encrusted smoked meats at Froggie's in Virginia Beach.

Chef Moe Stevenson of My Mama's Kitchen will be guest hosting the show with Deb and Fitz. We'll be discussing The Notorious B.I.G.'s food rhymes, Naked and Afraid's aggressive flies and survival eating, and we'll be joined by James Beard Foundation award winning author Adrian Miller, who will discuss African-American barbecue culture.

We’re talking about NBC’S The Voice, NYPD Blue and 2018 James Beard award winners. Fitz reveals his devotion to Pryor Baird’s voice and admits to being a #priority. Deb runs down results for some of the James Beard award winners and details info on 2018 Best Chef Southeast winner Rodney Scott. Also, Fitz finally get to do a Fitz’s Finds highlighting Island Jerk Hut, My Mama’s Kitchen, Ihaw Ihaw and the Pure gas station in South Norfolk.

Chef and Culinary Institute of Virginia instructor, Mark Bedzik stops in to talk about his 2018 produce excellence in food service award for the chefs garden at CIV.

We’re talking about the history of Virginian barbecue which is the history of American barbecue and how it centers around the contributions of African-Americans, Africans and Native Americans. Fitz also gives Deb grief about being a “cracker connoisseur” and they recount eating grasshoppers at Benchtop Brewing Company.

Pitmaster Al Devane of Carolina Son BBQ stops in to discuss his restaurant’s two year anniversary and shares some of his compelling personal story that drives him to cook barbecue with passion and love.