March 1, 2014
This week, Jay and Liz talk with Aaron Nelson, President and CEO of the Chapel Hill/Carrboro Chamber of Commerce, to talk about his life, his work, and the future of gastronomy in Orange County.
February 22, 2014
This week, Jay and Liz talk with Jeff Meanza, Associate Artistic Director of the PlayMakers Repertory Company, to talk about his career in theater and their recent production of Private Lives.
February 15, 2014
This week, Jay and Liz talk with Caitlin Burke, Special Projects and Grants Coordinator for the Conservation Trust for North Carolina and Cooking School Instructor at Southern Season, to talk about her life, farming, and of course, food.
February 8, 2014
This week, Jay and Liz talk with John Connolly of the Carolina Brewery to talk about the history of the brewery and their 19th Anniversary celebration.
February 1, 2014
This week, Jay and Liz talk with Vivian Howard and Ben Knight about their restaurant The Chef and the Farmer in Kinston, NC and their television series of the same name.
January 25, 2014
This week, Jay and Liz talk with Lenora Evans and Eliza Kraft Olander about the wine experience around the Triangle, and the history thereof.
January 18, 2013
This week, Liz and Jay talk with Adrea Weigl, food writer for the News & Observer out of Raleigh, to talk about her career and how she got into food writing.
January 11, 2013
This week, Jay and Liz talk to Eric Meyer from Mystery Brewing Co. in Hillsborough about the history of the company and the complexities of moving from home brewing to commercial brewing.
January 4, 2013
In the debut episode of Side Dish, Jay and Liz welcome Caroline Kahan, lead tea manager at Southern Season discuss the traditions of tea both locally and worldwide, and some of the interesting things happening at Southern Season in honor of hot tea month, going on all January at Southern Season.
June 22, 2013
Rochelle and Nick Johnson have created a foodies dream at the Cookery in Durham. Whether all you need is an incubator kitchen or a place for your next big “do,” the Cookery has become the happening place.