On this episode, Holly talks with Michelin-starred chef Dominique Crenn, three-starred Michelin chef of Atelier Crenn in San Francisco, Calif., the first woman in the United States to acheive this distinction.

They discuss her experience with breast cancer, how it affected her work and how work helped her through her treatment, and advocacy through her PINKTOBER partnership with Hard Rock International. 

Chef Jennifer Denlinger is back to talk about all things holiday cooking and Thanksgiving. We talk about ways to incorporate local Florida flavor into this year's meal, how to mitigate costs but still enjoying life's little luxuries, and how to appease Thanksgiving purists while keeping your menu exciting.

On this episode, Holly talks with Benjamin Coutts, beverage director at Soskei Modern Omakase in Winter Park, Florida, and long-time wine and spirits professional.

They discuss what the right beverage pairing means in elevating cuisine, how wine and spirits can deepen a diner's connection to flavor and gastronomic experience, and taste some unique wines and sake on-air. 

On this episode, Holly interviews chef Paula DaSilva, executive chef at the Ritz-Carlton Ft. Lauderdale.

They discuss the importance of raising the next generation of young chefs, how COVID-19 affected her as a hotel executive chef in a major tourism destination, and how her lesbian identity has played a part in her culinary journey. 

On this episode, Holly interviews chef Joseph Creech, owner of Hunger Street Tacos in Winter Park and soon opening a second location in Winter Garden at Plant Street Market.

They discuss the importance of exploring the diversity of Mexican cooking styles, why saving heritage ingredients is paramount, and whether Orlando has reached "peak taco." 

On this episode, Holly talks with Erin Allport, a career restaurant manager and operations director. Erin's resume includes some of Orlando's lauded dining rooms, including The Ravenous Pig, Txokos Basque Kitchen and The New Standard. 

They talk about how getting creative saved The New Standard during COVID-19, why communication between the front and back of the house is imperative, and how restaurants need to take care of their staff so their staff can better care for their guests.

On this episode, Holly talks with Michael Collantes, chef and restaurateur behind Taglish Collective, a restaurant group based in Orlando. Taglish Collective is comprised of two locations of Taglish Filipino-American Fare, Soseki Modern Omakase and Perla's Pizza. 

They talk about why chefs need to take care of their wellness, what opening four restaurants in the span of 2.5 years has been like, and what mentorship has meant in his astronomical career rise. 

On this episode, Holly talks with one of Orlando's emeritus food writers, Joseph Hayes, who recently stepped down from his post as Orlando Magazine's food critic after 15 years. 

They talk about the intersection of food, music and art, about where the job of the food critic goes from here, and about his events surrounding the exhibition of Pompeii at the Orlando Science Center. 

Happy Thanksgiving!

Turkey Day is a huge deal for me, and I love answering your cooking questions about the most glorious food holiday of all. 

On this bonus episode, I'll take your questions and give you the secrets for the perfect mashed potatoes, how to cook Thanksgiving for two people, and make-ahead tips. 

Thanksgiving 2019 Episode with Heather McPherson: https://theculinatipodcast.libsyn.com/happy-thanksgiving-heather-mcpherson-on-holiday-cooking-eating-and-entertaining 

Indigenous/First Nations Recipes: https://www.huffpost.com/entry/indigenous-native-thanksgiving-dinner_n_5be1c1b3e4b01ffb1d06b538

Turkey Roulade from Food Network: https://www.foodnetwork.com/recipes/ree-drummond/turkey-roulade-3531762

Aligot from New York Times Cooking: https://cooking.nytimes.com/recipes/1018430-aligot-mashed-potatoes-with-cheese 

On this episode, Holly talks with John Tran of John's Kimchi, who sells his artisan fermented vegetables and Asian-fusion specialty dishes at farmer's markets from Mt. Dora to Lakeland. 

They discuss the health benefits of fermented foods like kimchi,  what it's like leaving the 9 to 5 behind to build a small business, and how that small business has helped him connect with his family.