We’re talking about some of the best fried foods in Hampton Roads. Deb and Fitz talk about listening to classic rock and death metal in the car on the way to eat out. Deb talks about how African-American women crab pickers helped to turn Hampton into an economic engine and about fried crab, a local delicacy you might not have heard of. Deb and Fitz also debate the deliciousness of yeast vs. cake donuts.

Pitmaster Bob Roberts of Redwood Smoke Shack drops in to talk about his award winning food truck, his recent trip to Texas to try local barbecue, and a bit about his barbecue process.

We’re talking egg spoons, classism and sexism. Deb draws Creole parallels between Chanda Clark’s cooking at Mango Mangeaux in Phebus and Beyonce’s Lemonade album on the heels of her headlining Coachella performance. Deb and Fitz also profess their undying love and obsession for hotdogs and ice cream.

Sommelier Nikolay Dimitrov of the Culinary Institute of Virginia visits to recommend some affordable wines and recommend wine programs in Norfolk and Virginia Beach you should try.

We’re talking national and local culinary legends. Deb details the long reaching influence of Edna Lewis, an African American chef and author who’s cookbook is considered to be the definitive study of southern cooking. Deb and Fitz discuss their recent meeting with acclaimed 79 year old baker, Mozell Brown of the Smithfield Inn. And Deb hijacks Fitz’s Finds baiting him into a “good ice”, DMX, and Cookout late night excursion tirade.

Owner/Baker Lisa Lain of The BonBonnier stops in to talk her handmade confections and details her wedding season cake rush.