Kelly English sticks around, as promised, for part two of his interview with Holly Whitfield in the new year. He tells us the reasons behind The Second Line's move to East Memphis. They also get into the differences between Cajun and Creole cooking (and which one Kelly prefers).

Chef Kelly English joins Holly Whitfield to talk about the new location for The Second Line, Swamp Bar's expansion into the old Second Line space and his holiday traditions.

Brothers Kellan and Davin Bartosch join Holly Whitfield to talk about the origins of one of Memphis' first breweries and their expanding menu offerings of both beverages and food.

Chefs Michael Hudman and Andy Ticer join Holly Whitfield to talk about what people can expect from their soon-to-open restaurant, Josephine Estelle, and the changes their other restaurants have seen over the years.

Shayne Diaz joins Holly Whitfield to talk about Kuya, her soon-to-open South Main restaurant, and her inspiration behind the Filipino menu.

Ellen Chamberlain joins Holly Whitfield to walk through what a week in The Daily Memphian's food section looks like and her favorite food stories so far this year.

Theresa Schuenke joins Holly Whitfield to talk about her career in food, how she came to Memphis and the inspirations behind the menu at Fawn.

Brad McCarley and Holly Whitfield discuss what's available at Buster's Butcher: imported rare cheeses, locally-sourced meats and McCarley's mom's chicken salad recipe. This is part two of the interview.

Buster's Butcher co-owner Brad McCarley joins Holly Whitfield to share his journey from rock climber to recording artist to restaurant Renaissance man. This is part one of the interview.

Grecian Gourmet Kitchen owner Corinne Knight joins Holly Whitfield to talk about the journey from a farmer's market staple to a South Main restaurant, and now the focus on catering and Grab and Go.