Sound Bites

Chef Jimmy Gentry of The Lobbyist and Paradox Catering joins host Holly Whitfield to talk about the beginning of his culinary career and his history with the Memphis food and dining scene.

The next era of Swamp Bar arrives this week. The Swamp Lounge is set to open soon as the Swamp Bar's casual cousin, located in the former Second Line space at 2144 Monroe Ave. Sam Reeves Hill is the bar manager at Swamp Bar and the guest on this week's Sound Bites podcast.

Stacey joins host Holly Whitfield to recap the Edible Memphis Cozy Issue and Champion Sip Soup Contest. She also talks about her Best Bites of 2025 and recaps her recent trip to Italy.

The food stylists and cookbook authors continue the conversation with host Holly Whitfield. They talk about their 'three kitchen problem' and Amy's love of gardening. They even share their top food photography tips.

The food photographers, food stylists and cookbook authors join host Holly Whitfield to talk about the history of the carrot dog and their favorite vegetarian menus in Memphis. They also discuss the process of writing their four vegetarian-based cookbooks and the help they had along the way. Be sure not to miss Part 2!

Daishu McGriff joins Holly Whitfield to talk about The Artist Table, a "creative pop-up" concept that centers on chef residencies. She also talks about how she started Shroomlicious, "plant-forward" eating, and how her life experiences influence the food she makes today.

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.