Calling all wine lovers! 

This is our first episode with a winemaker extraordinaire. On this episode of The Perfect Bite, host Sarah Perkins sits down with Janie Brooks Heuck, Managing Director of Brooks Wine, located in Oregon’s Willamette Valley and named one of the Top 50 Wineries in the World.

Janie shares how she unexpectedly stepped into the wine industry after her brother Jimmy’s passing and how she has carried forward his vision of biodynamic farming, authentic winemaking, and a relentless focus on Riesling. Over two decades later, Brooks has become one of the most respected wineries in the world, celebrated for its farming practices, B Corp certification, and dedication to community impact.

What You’ll Learn in This Episode:

• The legacy of Jimmy Brooks and the founding philosophy of Brooks Wine
• What makes Oregon's Willamette Valley unique for world-class wine production
• How biodynamic farming impacts flavor, farming practices, and sustainability
• Why Brooks produces up to 17 different Rieslings each year
• The winery’s recognition as one of the Top 50 Wineries in the World
• The importance of B Corp certification and giving back to nonprofits
• The launch of the Wine Atlas Collective, a new wine club model
• Janie’s advice for entrepreneurs: why relationships matter most

You can visit Brooks Wine in Amity, Oregon. To learn more about Brooks Wine, and to sign up for their wine club and the nationwide Wine Atlas Collective, head to www.brookswine.com.

You can follow Brooks Wine on Instagram @brookswinery and Janie @janiebrooksheuck. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and subscribe to the newsletter on Substack.

In this episode of The Perfect Bite, host Sarah Perkins sits down with Paula Haines, CEO of Freedom a la Cart, a Columbus-based café, catering business, and nonprofit that helps survivors of human trafficking rebuild their lives through food and workforce development.

Paula shares how her journey from entrepreneurship and marketing led her to lead an organization that blends purpose and business through a unique social enterprise model. Freedom a la Cart offers survivors a pathway to employment, housing, and long-term stability — showing how food can be a catalyst for both healing and empowerment.

They discuss how the organization was built, the challenges of combining a business with a mission, and the incredible outcomes of their work, including a 7-to-1 social return on investment validated by Stanford Business School researchers.

In this episode, you’ll learn:

• How food became the foundation for healing and rebuilding lives
• The power of pairing entrepreneurship with social impact
• The impact of Freedom a la Cart’s workforce and housing programs
• How the organization built a sustainable model for long-term success
• The story behind Eat Up Columbus, their signature fundraising event
• Paula’s lessons in leadership, compassion, and resilience

To learn more about Freedom a la Cart, head to www.freedomalacart.org. You can visit Freedom’s cafe in Columbus at 123 E. Spring St. 

You can follow Freedom a la Cart on Instagram @freedomalacart. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

Have you ever tried Nam Prik Pao?

It’s maybe one of the greatest condiments EVER! In this episode of The Perfect Bite, host Sarah Perkins talks with Palita Sriratana, the founder of Pink Salt Kitchens and the creator behind the cult-favorite Thai chili jam Nam Prik Pao.

Palita’s journey is anything but ordinary. From growing up in Bloomington, Illinois, learning family recipes alongside her grandmother, to walking away from a pre-med path to follow her passion for food, she’s turned creativity, culture, and persistence into one of the most exciting new brands in the Asian CPG category.

Palita shares how her pop-up dinners evolved into a thriving consumer brand, how she built Nam Prik Pao into a nationwide favorite featured on Chopped and at retailers like Fresh Thyme and Here Here Market, and why she believes in doing things slowly, authentically, and with intention.

In this episode, you’ll learn:

• How Palita turned a small pop-up kitchen into a CPG success story
• The origin story of Nam Prik Pao and how it became a pantry essential
• Why balancing tradition and innovation is key to modern Thai cooking
• How Palita bootstrapped her brand while staying true to her heritage
• The power of storytelling, culture, and design in building a food brand
• What it means to grow a business with intention during challenging times

To learn more about Pink Salt Kitchens and Nam Prik Pao, head to www.pinksaltkitchens.com.

You can buy Nam Prik Pao and have it shipped nationwide on www.hereheremarket.com. 

You can follow Palita at @hi.palita and Pink Salt Kitchens @pinksaltkitchens on Instagram. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins sits down with Chef BJ Lieberman, the award-winning restaurateur behind Chapman’s Eat Market, Ginger Rabbit Jazz Lounge, and Metsi’s Wood-Fired Italian — three of Columbus’s most beloved culinary concepts.

BJ shares how he transitioned from graphic design to culinary arts, his time earning Michelin stars at Rose’s Luxury and Little Pearl in Washington DC, and the decision that brought him to Ohio to build restaurants that feel as timeless as they are innovative. From neighborhood dining to jazz lounges and wood-fired Italian concepts, BJ’s vision is rooted in community, culture, and craft.

He also discusses his deep involvement with Freedom a la Cart, a non-profit helping survivors of human trafficking through culinary training and job placement — and how purpose and hospitality intersect in his work.

In this episode, you’ll learn:

• How BJ shifted from marketing to Michelin-starred chef and restaurant owner
• What it takes to open and sustain multiple venues in a competitive food scene
• How to build a team-driven culture in the restaurant industry
• Why storytelling and history are essential ingredients in his food
• The importance of mentorship and purpose-driven leadership in hospitality
• His work with Freedom a la Cart and the upcoming Eat Up benefit event

You can visit Ginger Rabbit Jazz Lounge and Metsi’s Wood-Fired Italian in the Short North neighborhood of Columbus. 

You can follow BJ Lieberman on Instagram @bjlieberman; Ginger Rabbit Jazz Lounge @gingerrabbitjazz; and Metsi’s Wood-Fired Italian @eatmetsis.

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins sits down with Franco Fubini, founder and CEO of Natoora, the global produce company redefining how we grow, source, and eat food.

For over 20 years, Franco has been leading a quiet food revolution — rebuilding supply chains to prioritize flavor, transparency, and seasonality. His new book, In Search of the Perfect Peach, is both a memoir and manifesto for how we can reconnect with nature through food.

Franco shares his journey from growing up between Argentina and Europe to working in finance in New York, and the pivotal moment that inspired him to leave banking to build Natoora, a mission-driven company that now spans London, New York, and Melbourne.

In this episode, you’ll learn:

• How flavor can guide more sustainable food choices
• Why our food system lost its connection to nature and how to fix it
• How Franco built Natoora from a scrappy startup to a global force for good
• The story behind In Search of the Perfect Peach and why peaches symbolize more than just fruit
• Why eating seasonally and locally matters for your health and the planet
• What Franco believes we can all do, as consumers, to create change through food

To learn more about Natoora and sign up for its services, visit www.natoora.com/en-US.

You can follow Natoora on Instagram @natoora and Franco Fubini @franconatoora. 

You can buy “In Search of The Perfect Peach” online and at major bookstores. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

 In this episode of The Perfect Bite, host Sarah Perkins sits down with Lauren Culley, cofounder and owner of Fox in the Snow Café, one of Columbus, Ohio’s most beloved third-space gathering spots. Known for its overflowing pastry cases, warm hospitality, and that legendary egg sandwich, Fox in the Snow has grown from a converted garage into a citywide institution with four (and counting) locations.

Lauren shares her unexpected journey from book publishing in New York to the kitchen at Blue Bottle Coffee, where she met her husband and co-founder Jeff. Together, they moved back to Ohio to build something authentic, handmade, and community-driven. She opens up about the leap of faith it took to start a business, the power of instincts, and why she still doesn’t offer Wi-Fi at her cafés a decade later.

In this episode, you’ll learn:

• How Lauren transitioned from publishing to pastry without formal culinary training
• The founding story behind Fox in the Snow and its iconic logo
• How Columbus helped shape the brand and its growth
• Why she believes community and connection are the secret ingredients to success
• How she balances quality and scale as Fox in the Snow expands across Ohio
• Her advice for entrepreneurs on trusting your gut and evolving with your business

You can visit Fox in the Snow at its locations throughout Columbus, including: Dublin, German Village, Italian Village, and New Albany. Visit www.foxinthesnow.com to learn more and pre-order a large order. 

You can follow Fox in the Snow on Instagram at @foxinthesnowcafe. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins sits down with Christine Cikowski, co-founder and co-owner of Honey Butter Fried Chicken and Sunday Dinner Club, two Chicago dining institutions rooted in comfort, community, and care.

Christine shares her unexpected journey from music business graduate to culinary entrepreneur, and how she built one of Chicago’s most iconic neighborhood restaurants. She opens up about the early days of Sunday Dinner Club, the magical accident that led to Honey Butter Fried Chicken’s signature dish, and how she and her partner Josh Kulp turned a humble idea into a phenomenon.

From navigating expansion and closing a suburban location, to cultivating a workplace where mistakes are part of growth, Christine’s story is a masterclass in leadership, humility, and hospitality.

In this episode, you’ll learn:

• How Honey Butter Fried Chicken was born from an accidental recipe twist
• What it takes to build a restaurant brand with purpose and personality
• How to lead with empathy — and learn to be “really good at being wrong”
• The lessons of failure, resilience, and community through COVID and beyond
• How mentorship, creativity, and Zingerman’s philosophy shaped her approach to business

Make sure to visit Honey Butter Fried Chicken and TriBecca’s Sandwich Shop in the Avondale neighborhood of Chicago. You can sign up for the Sunday Dinner Club tasting series at www.sundaydinnerclub.com. 

You can follow Honey Butter Fried chicken on Instagram at @honeybutterchi; Sunday Dinner Club @sundaydinnerchi; TriBecca’s Sandwich Shop @tribeccassandwichshop; and Christine @christinecikowski.

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins chats with Brett Brohl, Managing Partner of Bread & Butter Ventures, a seed-stage venture fund based in Minnesota investing in the future of food, agriculture, and health tech.

Brett’s story is one of transformation—from serial entrepreneur and startup founder to one of the most active early-stage investors in the Midwest. He shares how he built his first e-commerce company from scratch, learned from failure, and eventually turned those lessons into a fund that supports founders reimagining the global food system.

From robotics and AI to sustainable supply chains, Brett explains how Bread & Butter Ventures helps founders tackling massive problems—and what he looks for in the next great food entrepreneur.

In this episode, you’ll learn:

• How Brett went from selling cookies as a kid to investing in the next generation of food tech founders
• What it really takes to raise and scale a venture fund
• Why Bread & Butter Ventures focuses on food, ag tech, and health innovation
• The traits investors look for when backing early-stage startups
• Why Brett says to “get really good at being wrong” and “just start doing something”
• How robotics, AI, and supply chain innovation are shaping the future of food

To learn more about Bread & Butter Ventures, an early stage investment firm in the food and ag tech space, visit www.breadandbutterventures.com. You can even sign up for office hours with Brett and his team on the site! 

You can connect with Brett and learn more about Bread & Butter Ventures on LinkedIn. 

Want some entrepreneurial tips? Check out Brett’s YouTube channel, Brett’s Brain! 

I also promised in the episode I’d include these really soothing videos of pizzas getting topped by a robot by XRobotics here. Enjoy!

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins talks with Alana Bralsford and Eve Williamson, the London-based co-founders of Served App, an innovative platform helping restaurants become more transparent about food allergens and dietary information.

What started as an engineering project at Imperial College London quickly became a mission to make dining safer, easier, and more inclusive for people with food allergies. Eve, who has lived with severe peanut and tree nut allergies, and Alana, who brings empathy from the hospitality side, have built a platform that bridges communication between restaurants and guests.

Now partnered with major restaurant brands like Dishoom, and backed by Techstars’ Future of Food program, Served App is helping both diners and restaurant teams communicate better, build trust, and create a new global standard for allergen transparency.

In this episode, you’ll learn:

• How food allergies inspired the creation of Served App
• What makes Served App different from other restaurant tech tools
• How the founders went from Imperial College students to Techstars alumni
• The lessons they learned about building trust between diners and restaurants
• Why they believe transparency can be both ethical and profitable for the industry
• What’s next for Served App as they expand beyond the UK

To learn more about the Served App, visit www.served-app.com.

You can follow Served on Instagram and TikTok at @served.app and on LinkedIn. 

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

In this episode of The Perfect Bite, host Sarah Perkins reconnects with childhood friend turned Michelin-starred chef, Henry Hill, founder of Hill’s Research Kitchen.

Henry’s story spans continents and kitchens — from legendary restaurants like Eleven Madison Park and Dusek’s in Chicago, to his current work driving food innovation and product development at his consultancy, Hill’s Research Kitchen.

He shares his early culinary inspirations, his time under some of the industry’s most demanding mentors, and how those experiences shaped his leadership philosophy and passion for innovation. Henry reflects on the reality of the restaurant industry, the burnout that often accompanies perfection, and the transition from service to science — bringing chef-driven creativity into the world of packaged foods and consumer products.

In this episode, you’ll learn:

• How Henry’s first Michelin Star came from redefining leadership and kitchen culture
• What he learned working under Chef Daniel Humm and James Kent at Eleven Madison Park
• Why he left fine dining to found Hill’s Research Kitchen, merging culinary artistry with innovation
• His approach to food science, product development, and flavor creation
• Why variety and balance are the future of sustainable food innovation
• How his “perfect bite” philosophy blends taste, art, and science

To learn more about Hill’s Research Kitchen, head to www.researchkitchen.com. 

You can follow Henry on social media @chefhenryhill.

Want to watch the entire episode? Head here to our YouTube! 

Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. 

You can follow us on social media @perfectbitepod and visit our site www.theperfectbitepod.com.

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