Episode 169: Skewers

I’ve really been making up for lost time and hitting up lots of places to eat. Some of the highlights include BAR ROLLINS, BAR GEORGE, EL MOLINO AND BABAS ON CANNON to name a few. Plus, I mull over why Charleston’s Food Critic leaving her post wasn’t a bigger story?

Episode 162: *Noodz* with Joe and Kevin Nierstedt

I finally muster up the energy to record an episode in 2021. My old pal Joe Nierstedt and my new pal Kev Nierstedt come on the show to discuss their pop-up KATSUBŌ (which I am currently obsessed with. I have nearly perfect attendance!) We talk what makes a ramen broth different from a tradtional stock and how they decided on their John’s Island Hot Chicken concept, Kinfolk. Joe and I are old friends from the NYC days of yore and we touch on why working in restaurants (even fancy ones!) doesn’t actually prepare you for running you own business, like, at all..

Here’s what I order at KATSUBŌ:

Shoyu (Chicken) Ramen add Kimchi and a seasoned egg, Hot Chicken Katsu ( I LOVE CHICKEN OK?) + a coke.

Episode 156: Psycho Candy

Lindsay shares a new Halloween sketch on this months DIGIRIP, tells stories of her childhood halloweens gone by, gives you her favorite apple pie recipe (from Pies and Thighs in Brooklyn) and falls madly in love with Doughboyz Pizza. OH and she challenges us all to think of Steamed Artichokes as the oyster of the plant world.

Episode #139: LIVE at CHWFF feat CORRIE WANG

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In this episode Lindsay retells a story about a Perfect Manhattan and accidentally says “Perfect Martini” instead…no less than 4 times because she was a little nervous doing the show LIVE at the Charleston Wine and Food Festival Office.  She interviews the endlessly interesting Corrie Wang, two time published author and co-owner of Jack Rabbit Filly (that restaurant everyone can’t stop screaming about. ) and it’s simply a delightful jaunt of a listen.  A most sincere “Thank You” to Tasting Notes LIVE a podcast by CHWFF for having us..and to all of the lovely humans who sat in the audience and smiled at us…we are just so grateful.