This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Johann Moonesinghe, the CEO and Co-Founder of inKind, a restaurant financing company that provides capital in exchange for food and beverage credits—they've invested in more than 750 restaurants to date. They discuss inKind’s unique new model for restaurant financing and how inKind supports minority-owned businesses. Plus, Johann shares a Julia Moment.

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This week, on a special episode of Inside Julia’s Kitchen, we’re taking you to the Santa Barbara Farmers’ Market where host Todd Schulkin spoke with Krista Harris of Edible Santa Barbara and Sandra Adu Zelli of Gipsy Hill Bakery, as part of the second annual Taste of Santa Barbara, presented by the Santa Barbara Culinary Experience, in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts. They discuss what makes the Santa Barbara Farmers’ Market so special, which local ingredients you can find there right now, and how the region’s culinary and hospitality industries are faring post-pandemic. Plus, we get a double Julia Moment. 
 

Sandra Adu Zelli Photo Courtesy of Michelle Quirke.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Laura Rafaty, the Executive Director at the Napa Valley Museum Yountville, and Cynthia Jones, the Director of Museum Experiences, Exhibitions and Engagement at The Henry Ford Museum in Dearborn, Michigan. 

They discuss Julia Child: A Recipe for Life, a new touring exhibition devoted to Julia’s life, career and influence that opens May 20 at The Henry Ford Museum. Plus, we get a double Julia Moment. 
 

Photo Courtesy of Schlesinger Library.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Minneapolis chef and restaurateur Gavin Kaysen. They discuss the Twin Cities food scene and the expansion of Gavin’s restaurant and catering company, as well as his first cookbook, At Home, and his work with the American Bocuse d’Or team. Plus, as always, Gavin shares a Julia Moment. 

Photo Courtesy of Libby Anderson.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Shari Bayer, a culinary and hospitality PR specialist and the host of the All in the Industry podcast on Heritage Radio Network. They discuss Shari’s long-running podcast and her new book, Chefwise: Life Lessons from Leading Chefs Around the World. Plus, as always, Shari shares a Julia Moment.

Photo Courtesy of Joe Polillio.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes chef Serigne Mbaye of Dakar NOLA, a modern Senegalese restaurant in New Orleans. They discuss merging Senegalese and American cooking, how New Orleans’ cuisine is being redefined, and the future of the city’s food scene. Plus, as always, Serigne shares a Julia Moment.

Photo Courtesy of James Collier.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes wine expert and author Jon Bonné. They discuss the evolution of French wine culture; Jon’s recently published two-volume book, The New French Wine: Redefining the World’s Greatest Wine Culture; how French winemaking has changed since Julia lived in France; and the natural, organic, and biodynamic wine movement in France. Plus, as always, Jon shares a Julia Moment.

Photo Courtesy of Erik Castro.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Danielle Dall'Armi Hahn, co-owner and co-founder of California’s Rose Story Farm, which is home to the Julia Child Rose. They discuss the origins of the Julia Child Rose, breeding roses versus growing roses, and Danielle’s new book, The Color of Roses: A Curated Spectrum of 300 Blooms. Plus, as always, Danielle shares a Julia Moment.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes author Alex Prud’homme and pastry chef Bill Yosses. They discuss Alex’s new book, Dinner with the President, what it’s like to cook at the White House, how food can play a role in diplomacy, and what Presidential food can teach us about American food. Plus, we get another double Julia Moment.

Photo Courtesy of Sarah B. Prudhomme.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Chef Daisy Ryan and Greg Ryan of Bell’s restaurant in Los Alamos, California. They discuss how the pandemic shaped their approach to being restaurateurs, running a mini restaurant empire in a small town, how to make working in hospitality more equitable and sustainable, and their non-profit organization, Feed the Valley. Plus, Daisy and Greg share a double Julia Moment.

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