The Whet Palette Productions: Miami Food Blog & Podcast

What does a publicist actually do for a restaurant? Can PR help win a MICHELIN star or James Beard Award? Do follower counts really matter? And when everyone with an Instagram account calls themselves an influencer, who actually moves the needle?

I sit down with Miami's Larry Carrino, president of Brustman Carrino Public Relations, for a candid, funny and occasionally expletive-filled look behind the curtain of hospitality PR.

Larry has spent more than 30 years in the business, working with restaurants, chefs, hotels and major events, including 18 years with the South Beach Wine & Food Festival. 

We talk about the relationships behind great PR, earned versus paid media, influencers versus real-world influence, impossible client expectations, crisis management and why no publicist can manufacture an award your restaurant hasn't earned.

We also get into Miami's obsession with imported restaurant brands, why the places that actually belong to this city deserve more attention and, naturally, why your New York friends need to stop flying to Miami just to eat at Carbone. 

Grab a glass of wine. Sit back. Listen in. Subscribe for more candid conversations with the chefs and hospitality leaders shaping Miami and the wider culinary world.

Available on Apple Podcasts, Spotify, YouTube, Audible, or wherever you get your podcasts.

Come for the PR education. Stay for the Flanigan's defense.

Cheers!

Brenda

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What happens when a chef who spent much of his life moving finally decides to come home and build something of his own?

Chef Juan Camilo Liscano joins The Whet Palette Podcast to trace the path that led to Palma, his intimate restaurant in Miami’s Little Havana. Born in Miami,  Liscano’s culinary perspective was shaped by family, travel, and formative kitchens across Los Angeles, Mexico City, New York, Miami, London, and Paris.

We discuss the chefs and restaurants that changed how he thinks about ingredients, the lessons he carried home, the unexpected turn his career took during the pandemic, and what it required to create Palma from the ground up.

Listeners will also learn about Palma’s design, the meaning behind its name, the evolution of its frequently changing menu, the one dish that (thankfully) refuses to leave, and how MICHELIN entered the story far sooner than expected.

Palma: https://www.eatpalma.com/
The Whet Palette: https://thewhetpalette.com/

Subscribe for more candid conversations with the chefs and hospitality leaders shaping Miami and the wider culinary world.

Grab a glass of wine. Sit back. Listen in. 

From my "palette" to yours. 

Cheers!

Brenda

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In this episode of The Whet Palette Podcast, I sit down with Alvaro Perez Miranda (artist, restaurateur, and one of the visionaries behind Miami's acclaimed Japanese restaurants) to discuss the journey that brought him from Venezuela to Japan and ultimately to South Florida.

Alvaro shares stories on building restaurants in Japan, why he still considers himself an artist first, the inspiration behind Midorie, Hiyakawa, Ogawa, and Emelina. Plus, his hopes for Miami's future as a world-class culinary destination.

In this episode:

• Alvaro's path from artist to restaurateur
• Living and working in Japan for over 15 years
• The meaning of Omotenashi and authentic hospitality
• How Japanese culture transformed his perspective
• Designing restaurants with intention
• Miami's evolution as a global dining destination
• The stories behind Midorie, Hiyakawa, Ogawa, and Emelina

As always, from my "palette" to yours, 

Brenda Fernandez Popritkin

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Chef Curtis Duffy has spent decades pursuing excellence at the highest levels of American fine dining.

In this episode of The Whet Palette Podcast, the acclaimed chef behind two-Michelin-starred Ever discusses the lessons learned from Charlie Trotter, Trio, Alinea, Grace, and the ongoing evolution of one of Chicago's most celebrated restaurants.

We explore the culture of modern kitchens, the pursuit of Michelin stars, and the countless details that shape a world-class dining experience, many of which diners never even notice.

Duffy also shares the story behind Ever's involvement in The Bear, what Hollywood got right about restaurant life, and why the series resonated so deeply within the hospitality industry.

The conversation moves beyond the dining room as we discuss Fireproof, his memoir about resilience, personal loss, mentorship, and the determination to build a life defined by purpose rather than circumstance.

Whether you're fascinated by Michelin-starred restaurants, hospitality, leadership, or the stories behind some of America's most influential chefs, this conversation offers a rare look inside the mindset of Chef Curtis Duffy.

There's also a nod to Cuban chancletas and pastelitos. Yeah, we went there. 

Listen now on Apple Podcasts, Spotify, YouTube, or wherever you get your podcasts.

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The 2026 MICHELIN Guide Florida results have arrived, and as expected, the reactions were immediate.

In this episode, I break down the winners, the surprises, and the predictions that came true. From Emelina and Mutra earning their first stars to notable Bib Gourmand additions and some glaring omissions, we'll dive deep into what the results mean for Florida's evolving dining scene.

But this episode goes far beyond the list itself.

I tackle the increasingly heated debate surrounding Cuban culinary identity, the ongoing arguments about who deserves credit for shaping the future of Cuban-influenced fine dining, and why I believe the entire conversation has drifted away from what actually matters: the food.

We'll also address some of the biggest misconceptions surrounding MICHELIN. This includes accusations of pay-to-play, inspector qualifications, and why criticism is healthy, but only when it's rooted in experience, curiosity, and a genuine desire to understand.

Finally, we zoom out to discuss something even bigger than MICHELIN: the state of Miami food media, who gets to shape the narrative of a city, and why preserving the story of Florida's culinary growth matters now more than ever.

Whether you love the guide, hate the guide, or simply enjoy following the conversation, this is one of the most important discussions I've had all year.

Grab a glass of wine. Sit back. Listen in. 

From my "palette" to yours. 

Cheers!

Brenda

thewhetpalette.com

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What does it really take to build a restaurant in Miami right now?

In this deeply personal episode of The Whet Palette Podcast, Chef Katherine Mederos of Kojin opens up about the reality behind the restaurant world: motherhood, Michelin pressure, burnout, sustainability, creativity, and surviving the chaos of hospitality while trying to build something meaningful.

From Kojin’s early pop-up days with no true kitchen… to becoming Michelin Guide Recommended… Katherine shares the sacrifices, growing pains, and emotional moments that shaped both her career and her family.

We also dive into pastry science, culinary school, sustainability initiatives, farm projects, Miami dining culture, work-life balance, and yes… finally fact-checking Chef Pedro Mederos’ version of how they met. 

This episode is raw, funny, honest, and one of the most human conversations yet on The Whet Palette Podcast. 

LISTEN HERE or find it on your favorite Podcast platform

• Apple
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• Amazon Music
• Audible

From my palette to yours, 

Cheers! 

Brenda

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The MICHELIN Guide Florida 2026 announcement is set for May 28, and this year, everything feels different.

With the guide going fully statewide and the ceremony officially gone, the rules, the rhythm, and the expectations are all shifting. But what does that actually mean for Miami and for Florida as a whole?

In this episode, dropping just ahead of the reveal, I break down the context you need before the results go live. 

It’s not about spoiling predictions, it’s really about understanding the framework behind them. If last year taught us anything, it’s that most people react to the guide without fully understanding how it behaves and what it values. 

You’ll hear:

• Which current starred restaurants I believe are secure and which ones are quietly vulnerable
• Where I see potential star losses (yes, we’re going there)
• The strongest contenders for new stars, including the ones that feel inevitable vs. the true wild cards
• The only restaurant I believe is pressing toward two-star territory and whether Michelin will actually make that move
• Which long-overlooked spots deserve to finally break through
• My take on Bib Gourmand shifts, new additions, and where Michelin may expand its footprint across the state
• The wildcard regions (including areas outside Miami) that could reshape the conversation entirely

It’s all about perspective from years of dining across Michelin-starred restaurants in the U.S. and abroad. I break down the patterns, the blind spots, and the signals some keep missing.  Listen in, and decide for yourself where Florida really stands before the guide makes it official.

Michelin Guide Florida announcement: May 28

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From Cancer Survivor to Pitmaster: The Story Behind Apocalypse Barbecue

Miami may be known for cafecito and croquetas, but in this episode we’re talking about another side of the city’s food story: barbecue.

In this episode, I sit down with Jeff Budnechky, the brawn behind Apocalypse BBQ,  to discuss:

• his childhood growing up in Miami and the early hustle mentality that shaped him
• his experience as a two-time cancer survivor and how those battles changed his outlook on life
• how cooking at home became both comfort and creative outlet during an incredibly difficult chapter
• how Apocalypse Barbecue began 
• what it meant to build a barbecue concept in a city not traditionally known for barbecue
• how Apocalypse created a distinctly Miami identity through flavors like cafecito, Cuban bread, mojo, and more
• the role of branding, music, vinyl, and atmosphere in shaping the guest experience
• how community support helped turn Apocalypse from a pop-up into a movement
• the realities of balancing marriage, business, growth, and high standards
• the new concepts and future projects currently in the works
• what a Michelin star would represent for a barbecue concept like this

This episode is about much more than smoked meat.

If love food stories with heart, hustle, and a strong sense of 305 pride, this one is worth a listen.

Listen now, share the episode, and tag us on social media with your favorite takeaway. Every listen, share, save, and comment helps support my work and keeps The Whet Palette going.

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or on any major podcast platform. 

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Cheers!

Brenda

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Fort Lauderdale is having a moment, and Chef Jonathan Kaiser is part of the reason why.

In this episode, I sit down with the South Florida native and the chef leading Calusso at Pier Sixty-Six Resort to talk about his journey from early kitchen obsession to high-level fine dining. We dig into what he learned cooking under Joël Robuchon in Las Vegas, why sauce is everything, the tiny details that make a restaurant feel truly luxurious, and what it takes to keep standards sky-high when you’re pushing serious covers.

Also: the origin story behind his Instagram name, his obsession with consistency, the cheese dessert I’m obsessed with, and the restaurants he actually sneaks off to when he’s not running a kitchen. Hint: it has the word PANDA in the name. Yup, that one. 

If you’re curious about Fort Lauderdale’s culinary glow-up, what Michelin standards look like behind the pass, or why “luxury” is really just a thousand tiny decisions done correctly, this one’s for you.

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or on any major podcast platform. 

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Cheers!

Brenda

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Miami y Hialeah, this one is for you.

I’m joined by someone who feels like an extension of every 305 childhood: Amy Cao of Vicky Bakery. She embodies everything that makes this brand so beloved: warmth, family, community, and that unmistakable sense of Cuban hospitality that hits you the second you walk through the door. 

We chat about:

• The original Southeast 8th Street bakery and how Cuban immigrants created a community staple.
• Amy’s childhood birthday parties featuring the iconic Vicky Bakery cajitas (proof her future was written early).
• Our high school ties
• Why walking into any Vicky location feels like stepping into your Tía’s kitchen: warm, loud, loving, and hungry.
• Franchising the Cuban way: Vicky University, family values, and the “right fit” rule.
• The goal of 100 locations by 2030, including the newest openings from Key Largo to Hialeah Park Casino.
• The cakes, the croquetas, the seasonal pumpkin offerings, and the refresquitos everyone is obsessed with.
• Amy’s dream chef collabs (yes, Michelle Bernstein and Chef Adrianne, we see you).
• And of course, some classic Brenda tangents, laughter, and plenty of Miami chisme energy.

If you grew up here, if you’ve ever held a red-and-white Vicky cajita at a party, or if pastelitos are your love language… this episode will feel like home.

Subscribe, leave a review, and watch the episode on YouTube to see the pastelito-powered nostalgia in action.

🎧 Listen to the full conversation on The Whet Palette Podcast to hear insider insights on what is next, local initiatives, and how Vicky Bakery is shaping the city’s story.

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or on any major podcast platform. 

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