Sam Walker, executive chef at Theo's in Fayetteville, Arkansas, called the Heaping Spoonful hotline and explained the many steps along his impressive career journey -- from deli counter worker at Fresh Market to high-profile roles at several south Florida upscale restaurants.

Ben Brainard stopped by to tell Heaping Spoonful listeners how seeing a pressing need in the market -- a top-quality breakfast option in west Little Rock -- led him to partner with renowned chef/restaurateur John Currence to open the state's first Big Bad Breakfast.

Noted Arkansas food writer Kat Robinson stopped by to tell her unlikely story of how she became a TV news producer and later transitioned to become perhaps the most prolific and influential chronicler of the Arkansas food scene.

Brayan McFadden sat down to talk about being as chef at Brood & Barley in North Little Rock, AR, and how his Philadelphia culinary roots are evident in the restaurant's fun and eclectic menu. Like with the mussels, octopus and "the stupid burger".

Lisa Provencio-Jones and her husband Bert Jones, came to the Heaping Spoonful satellite studio in Eureka Springs, Arkansas, to tell the historic story of the beginnings of Gaskins Cabin in 1864, how it morphed into a restaurant in the 1980s and what they've done to elevate it as one of the top steakhouses in Arkansas.

Kelly Lovell and Walt Todd of Count Porkula dropped by the studio to tell the story of how they morphed from business careers to cooking barbecue for friends to launching a food truck and soon will open their third bricks-and-mortar location in Central Arkansas.

Tommy Shaffer grew up in the Eureka Springs area, and after being thrust into an unexpected role as a cook at his first restaurant he has thrived ever since, first working his way up to executive chef at the Crescent Hotel and now serving as executive chef at Rogue's Manor, one of the resort town's top dining destinations.

Tamsye Nosal and Melody Williford, sisters who own the three American Pie locations in Central Arkansas, stopped by the studio to tell how they parlayed their years of experience in the pizza business into quickly growing their business after they established it in 2004.

Brian Van Sickle was the first guest featured during our Heaping Spoonful road trip to Eureka Springs, Arkansas. We set up our studio at the historic Crescent Hotel, where Brian serves as assistant general manager in charge of all food and beverage operations. And man do they have plenty of those!

Matt Fuller of 501 Prime in Hot Springs, Arkansas, graced the Heaping Spoonful studio with his presence as he explained what led him to leave south Florida for Hot Springs and how his first successful venture -- Central Park Fusion Cuisine -- led him to move across town and open a high-end spot focused on prime steaks, fresh seafood, and an amazing wine list.