Heaping Spoonful: Recent Episodes
Ben E. Keith Mid-South
"Heaping Spoonful" is a twice-monthly conversation with restaurateurs, chefs, growers and others who have helped generate the legends associated with eateries across the Mid-South. The team at Ben E. Keith is proud to sponsor this adventure with the goal of preserving the stories that have helped cultivate an amazing food scene across the Mid-South.
From Houston to Little Rock Curtis Guerrero is the new face of BBQ in these parts. Back Home BBQ brings Texas style BBQ with their own swagger. Smoker to Speakeasy this is the episode for you.
On this episode of Heaping Spoonful, we’re joined by Brent Cryder, owner and operator of Southern Tail Brewing in Little Rock, Arkansas. Brent shares how his love for wine evolved into a passion for exploring flavors — ultimately leading him to the world of brewing, food, and hospitality. Tune in as he talks about the journey that transformed curiosity into craft and turned a bold idea into Southern Tail Brewing.
Today on Heaping Spoonful we have Ira Mittelman. From New Jersey to California and now in Little Rock. Ira and I chat about the ever-changing food scene, technology and his passion for people.
Today on Heaping Spoonful we have two culinary titans of industry. Heaping Spoonful welcomes back Jill McDonald and Wendy Schay of the Croissanterie. We hear about their big new adventure, baking classes and competition life.
What an amazing story we have for you today on Heaping Spoonful. Today we welcome Kreg and Samantha Stewart from Certified Pies. Hear about their rise from community kitchen to brick and mortar and how they have quickly become a Little Rock favorite.
On this episode of Heaping Spoonful, we have something rare. Today we not only talk about food, but we talk brewing with Josiah Moody of Moody Brews. Learn the basics of brewing and how Josiah partnered with one of the biggest rice producers right here in Arkansas to brew a very popular beer.
We caught up with Henry Lee of Vino’s in Little Rock to talk meatballs, the local pizza scene, and what it’s like running a brewery, restaurant, and music venue all in one. It’s a unique spot with a great story — don’t miss it!
Today on Heaping Spoonful we have something special; Chris Alley of Rock 'N Roll Sushi joins us. Hear the unique way Chris and I met as well as the ins and outs of running a franchise.
You will not want to miss this episode of Heaping Spoonful. Today we speak to Dillon Garcia, general manager of Allsopp and Chapple. We talk about his passion for wine and cocktails. Learn how his enthusiasm and knowledge led him to managing one of the top spots in Little Rock.
Today's guest on Heaping Spoonful is one for the record books. Daniel Hintz, a former restaurateur and now the Owner/Principal of Velocity Group. Daniel has a rich background in the food industry, which adds depth to his current work in community development.
Today on Heaping Spoonful we hear from Eric Isaac of Ristorante Cảpeo. Eric discusses his culinary journey and rise to prominence alongside his brother Brian. We talk Italian cuisine with standout dishes like fresh pasta and elk chops.
On this very special episode of Heaping Spoonful, we hear from husband-and-wife team Peter and Whitney Loibner of Blackberry Market. Listen to how this power couple balances marriage and a very busy local market and eatery.
Today we feature Eric Asbury and Cassie Millington from Lost 40 Brewing. They discuss beer, food, and the challenges of staffing in the industry. Tune in for insights into brewing and hospitality!
Today Heaping Spoonful features Luis Vasquez of El Sur in Soma. Luis shares his inspiring journey from running a food truck to establishing a brick-and-mortar restaurant, driven by his deep passion for his roots. Honduran cuisine is where it's at and if you aren't familiar you need to be.
This episode of Heaping Spoonful features Michael Carpenter from Speakeasy Café in Bryant. He discusses everything coffee-related, as well as the customer experience. Michael also shares insights into starting a business, including the challenges and rewards of being a cafe owner.
Today we welcome Kelli Marks, a talented baker and author. From her journey as a restaurateur to writing her own cookbook, Kelli shares her passion for baking and education. Her story is truly inspiring!
Today's special guest is Shane Taylor of Taylors' Made Cafe in Conway who shares his journey growing up in the restaurant business. He reflects on his years at North Little Rock staple Sir Loins End and discusses how he and his wife successfully balance their work and personal life.
On today’s episode of Heaping Spoonful, we welcome Joe Salgueiro of SO Restaurant & Bar. Joe shares stories from his time at one of New York City's top restaurants and how he brings that same high-level dining experience to Little Rock.
Today’s episode of Heaping Spoonful features Kevin Doroski of Draft and Table. Kevin shares his journey from working in the country club scene to owning his own restaurant in downtown North Little Rock.
In today's episode, Matt Quin shares his journey from the East Coast to Arkansas, leading to the creation of Caverns and Forests Board Game Café. Discover how he combined his passions for gaming, food, and community to build a fun-filled café offering great games, food, and drinks.
This episode of Heaping Spoonful features Brad Izzard, who shares his journey from South Africa to Arkansas, where he began working at the renowned Capital Hotel. He discusses his rise through the hospitality industry, including his experiences traveling and training in some of the best hotels across the United States.
On today's episode of Heaping Spoonful, Brett Basset shares his journey in the food and beverage industry, starting at Local Luna, advancing through his time with Yellow Rocket Concepts, and culminating in his current role as Regional Sales Manager at Origami Sake.
Tune in to this episode of Heaping Spoonful where we hear from Heather Kouns. We follow Heather's path from server to restaurant general manager to where she landed at North Little Rock Tourism. She's currently serving as the Vice President of Strategic Sales and works closely with restaurants to highlight the growing food scene here in central Arkansas.
Don't miss this episode of Heaping Spoonful. Today we have the incomparable Joann Sims of Cache New American restaurant. Hear about her move to the states from the Philippines and her time at the iconic Capital Hotel.
In this episode of Heaping Spoonful with David Hesselbein, we’ll uncover the story behind David’s evolution from Heights Taco & Tamale Co. to the beloved George's in Little Rock.
On this episode of Heaping Spoonful we hear from Nate Miller, chef/owner of Bread Cheese Wine (BCW) in SoMa. We hear about Nate's days selling produce to his days at PFG. Now Nate owns the hottest little spot in Little Rock.
On this episode of Heaping Spoonful we chat with Josh Woodard, Owner/Operator of Shotgun Dan's Pizza. We hear how Josh took the reins from his father, runs three locations and his thoughts on work ethic and customer service.
In this episode of Heaping Spoonful hear how Chef Shanna became what she is today by using local, fresh ingredients. Hear about her inspirations and Thursday night Jazz Night.
Kelley Bass, one of the two founding members of Heaping Spoonful is now the Chief Executive Officer of the Museum of Discovery. This episode is a "passing of the torch" as Kelley did 100+ episodes of HS leaving a well paved trail for Brayan to get started. Rusty and Brayan thought it was only appropriate to have Kelley on as the first guest of the new era.
Heaping Spoonful began as an idea -- and a name -- created by Rusty Mathis, general manager at Ben E. Keith Foods Mid-South Division. And after nearly 100 episodes, the podcast series ends with an interview with Rusty, who tells listeners about his background and how BEK works to differentiate itself in a crowded marketplace.
Wendy Schay and Jill McDonald tell listeners how a friendship forged as students and then instructors at culinary school led to selling their wares at farmer's markets, then from a food truck and today at The Crossainterie, a popular restaurant in West Little Rock.
How can a career lead from washing dishes to having three home freezers full of top-quality meat -- and not visiting the butcher counter for at least two years? Tune into Heaping Spoonful and let Chef Gilbert Alaquinez tell you how that happened to him.
When most people think of what a food service company like Ben E. Keith does, warehousing and delivering food is certainly at the top of the list. But having an executive chef like Shane Henderson on staff to help customers in almost countless ways is also part of the equation. And Chef Shane came upstairs from his demo kitchen to tell listeners all about it.
Mary Laws, owner of RP Tracks in Memphis, called the hotline to tell listeners how her restaurant/bar has cultivated a great vibe and loyal clientele with a menu that mixes classic meat-focused apps, sandwiches and main courses with lots of creative "animal-friendly" (vegetarian) dishes that has helped it thrive for more than 35 years.
Coby Smith tells Heaping Spoonful listeners how he parlayed his experience as a chef to focus on health care facilities, including some national media coverage he got for the ramen he featured at one spot that became the rage. Today he's thrilling patients, families and staff at CARTI, a Little Rock-based cancer care facility. And, yes, he still prepares THE ramen from time to time.
Meredith Chapuis, one of the three founders, and Chef Dylan McClure tell listeners how their For the Love nonprofit in Northwest Arkansas doesn't just feed hundreds of food-insecure people each week but also helps build community and create the connections that help people find new opportunities to improve their lives in multiple ways.
Scott Rains dropped by to talk about how his skills, his menu and his restaurant -- Table 28 in the Burgundy Hotel in West Little Rock -- have progressed over the 10 years he's been the executive chef there.
Payne Harding, executive chef and owner of Cache in downtown Little Rock, tells listeners how a tighter focus on high-end but straightforward Southern cuisine and building and maintaining a strong team has helped his restaurant continue to improve over its 10 years in a very high-profile location.
Tracy Brown and Clay Caffey of Coy's Southern Eats dropped in to tell us about the rebirth of one of the iconic restaurant brands in Arkansas history -- Coy's Steak House -- and where that might lead beyond the spices and other products, they're selling online.
Rich Cosgrove says great food and service are givens in the restaurant business -- that it's the "enchantment" his team dishes up that differentiates Whole Hog North Little Rock from other restaurants.
Brandon Douglas tells our listeners the plans his team has in the works for Mug's Cafe Little Rock, Mug's Cafe North Little Rock, Mylo's Coffee and Leiva's, their four premier coffee shops in the Little Rock metropolitan area.
John Mabry called the Heaping Spoonful hotline to tell listeners how his path from college to the Waldorf Astoria Hotel in New York to culinary school in Avignon, France, to his next job in the kitchen at a five-star hotel in Miami eventually led him to the small city of Corinth, Mississippi, where his three establishments are all stars on the local dining scene.
Chef/owner Joshua Garland and director of operations Fatima Alvirde talk about the amazing success they've had with Best Cafe and Bar in Hot Springs, Arkansas, and how excited they are about their next project, DONS Southern Social, a true "speakeasy" down to its hidden entrances.
Jamie and Rob Gaston explain how wanting a local, "niche" restaurant choice in Bryant led them to open Copper Mule Table and Tap, which has more than doubled in size in its two-plus years in business and soon will add a second location in the Heights Neighborhood of Little Rock.
Jordan Wright tells listeners how his first bite of truly transcendent beef brisket – smoky, totally tender and juicy and just mind-blowingly awesome -- at a legendary Texas restaurant ignited a fire that has led him to open three very successful Wright's Barbecue restaurants in northwest Arkansas with a fourth on the way -- this time in his hometown of Little Rock!
Denis Seyer, a Frenchman, had never heard of Little Rock or Arkansas when he agreed to become a chef at Jacques and Suzanne, which opened atop the tallest building in the state in 1975. Forty-eight years later he tells Heaping Spoonful listeners about the amazing culinary journey he has traveled in his more than 60 years in the business.
Doug Wood's grandfather and uncle owned popular restaurants when he was a kid, but it was his seven years selling point-of-sale systems to more than 300 eateries that gave Doug the background to make solid decisions in how he would operate Catfish Charlie's, which under his 15 years of ownership has become a landmark hotspot in Monroe, Louisiana.
Kyle Carson, executive chef at The Grumpy Rabbit, told Heaping Spoonful about how rekindling a relationship with renowned chef James Hale led him to this outstanding restaurant in the small town of Lonoke, Arkansas, and how he and his kitchen team keep things fresh and fun -- and the people coming back again and again.
Dan Kovach dropped by the Heaping Spoonful studio to tell listeners how working as a server at the legendary and lamented Cajun's Wharf in Little Rock almost a quarter-century ago started him on the path to owning two of the city's most popular restaurants -- Copper Grill and Capers.
The Buttered Biscuit is one of the most compelling success stories on the Northwest Arkansas food scene, growing from concept to four booming restaurants in about four years. Sam Russell, co-founder, co-owner and CEO, and Hunter Kissinger, director of operations, called the Heaping Spoonful hotline to explain how their mini-chain has gotten so large so quickly -- and where they're headed from here.
John Harpool, executive chef and general manager at Bocca in Fayetteville, Arkansas, stopped by to tell Heaping Spoonful listeners how he parlayed a mild interest in food as a kid to a successful career -- and why his restaurant is committed to making everything from scratch, including all pasta, salad dressings, bread and desserts.
Ryan Hamra stopped by the Heaping Spoonful studios to tell how his expected career -- running his family's group of Wendy's restaurants -- was derailed by his father's death when Ryan was in high school ... and how he parlayed what he learned there and afterward to launch successful Blue Coast Burrito and Potbelly Sandwich Shop outlets in Little Rock, Arkansas.
Sally Mengel didn't even intend to have a real "business" when she first started making ice cream to sell in the Green Corner Store in 2011. But what a business she and her team have built, selling ice cream and other sweet treats in the Loblolly Creamery shop next door and at locations all across Arkansas. She stopped by to tell Heaping Spoonful how that all happened!
Chef Andre Poirot stopped by the studio to tell listeners the details of his long and fascinating career that has taken him from his home country of France to London, Bermuda, New Orleans and, for the last 18-plus years, to Little Rock, Arkansas, where he now serves as executive chef at 42 Bar and Table in the Clinton Presidential Center.
Chef Andre Poirot stopped by the studio to tell listeners the details of his long and fascinating career that has taken him from his home country of France to London, Bermuda, New Orleans and, for the last 18-plus years, to Little Rock, Arkansas, where he now serves as executive chef at 42 Bar and Table in the Clinton Presidential Center.
Sam Walker, executive chef at Theo's in Fayetteville, Arkansas, called the Heaping Spoonful hotline and explained the many steps along his impressive career journey -- from deli counter worker at Fresh Market to high-profile roles at several south Florida upscale restaurants.
Ben Brainard stopped by to tell Heaping Spoonful listeners how seeing a pressing need in the market -- a top-quality breakfast option in west Little Rock -- led him to partner with renowned chef/restaurateur John Currence to open the state's first Big Bad Breakfast.
Noted Arkansas food writer Kat Robinson stopped by to tell her unlikely story of how she became a TV news producer and later transitioned to become perhaps the most prolific and influential chronicler of the Arkansas food scene.
Brayan McFadden sat down to talk about being as chef at Brood & Barley in North Little Rock, AR, and how his Philadelphia culinary roots are evident in the restaurant's fun and eclectic menu. Like with the mussels, octopus and "the stupid burger".
Lisa Provencio-Jones and her husband Bert Jones, came to the Heaping Spoonful satellite studio in Eureka Springs, Arkansas, to tell the historic story of the beginnings of Gaskins Cabin in 1864, how it morphed into a restaurant in the 1980s and what they've done to elevate it as one of the top steakhouses in Arkansas.
Kelly Lovell and Walt Todd of Count Porkula dropped by the studio to tell the story of how they morphed from business careers to cooking barbecue for friends to launching a food truck and soon will open their third bricks-and-mortar location in Central Arkansas.
Tommy Shaffer grew up in the Eureka Springs area, and after being thrust into an unexpected role as a cook at his first restaurant he has thrived ever since, first working his way up to executive chef at the Crescent Hotel and now serving as executive chef at Rogue's Manor, one of the resort town's top dining destinations.
Tamsye Nosal and Melody Williford, sisters who own the three American Pie locations in Central Arkansas, stopped by the studio to tell how they parlayed their years of experience in the pizza business into quickly growing their business after they established it in 2004.
Brian Van Sickle was the first guest featured during our Heaping Spoonful road trip to Eureka Springs, Arkansas. We set up our studio at the historic Crescent Hotel, where Brian serves as assistant general manager in charge of all food and beverage operations. And man do they have plenty of those!
Matt Fuller of 501 Prime in Hot Springs, Arkansas, graced the Heaping Spoonful studio with his presence as he explained what led him to leave south Florida for Hot Springs and how his first successful venture -- Central Park Fusion Cuisine -- led him to move across town and open a high-end spot focused on prime steaks, fresh seafood, and an amazing wine list.
Susie Powell of Hoots BBQ in McGehee, Arkansas, stopped by the studio to tell how a retired farmer and his retired dentist office worker wife decided to ditch the easy life after three years and open a huge restaurant with a huge menu that is drawing fans from a huge distance.
Karen Carrier, owner of a handful of popular and eclectic Memphis establishments, called the Heaping Spoonful hotline to tell her story, which includes an amazing start to her food service career in New York that only picked up steam when she came home to Memphis.
Chuck Taylor, who along with his wife Pam owns and operates Taylor's Steakhouse in Dumas, called the Heaping Spoonful hotline to tell the story of how they succeeded wildly despite a super risky business proposition: serving top-quality, well-aged steaks in a metal building outside a tiny town in southeastern Arkansas.
Tomas Bohm sat down in the Heaping Spoonful studios to tell his unlikely story of how a young man from the Czech Republic went from home to Asia to Arkansas, and the winding path that led him to open The Pantry and then The Pantry-Crest, two of Little Rock's most popular restaurants.
Suzan Boscarolo and Blair Wallace, co-owners of Ciao Baci, stopped by to tell Heaping Spoonful listeners how their quaint eatery in the Hillcrest neighborhood of Little Rock, Arkansas, continues to thrill its fans with exceptional food and drink for more than 20 years.
Flo Bruzatori dropped by to tell how her family immigrated to Arkansas from Argentina and in 2017 began highlighting family recipes and other classics on their menu at Buenos Aires Café and Grill in downtown Little Rock.
Todd Gold, Director of Food and Beverage at Saracen Casino Resort, dropped by to tell Heaping Spoonful listeners how the casino is putting Pine Bluff, Arkansas, on the map for fine dining -- think Kobe beef! -- and setting the curve with its Vegas-style buffet!
Alan Leveritt, publisher of Arkansas Times, stopped by the Heaping Studio studios to talk about the history of his 48-year-old publication and its role in casting a spotlight on the top restaurants and chefs in Arkansas, primarily through its Readers Choice Awards.
Phil Brandon stopped by the Heaping Spoonful studio to tell the somewhat far-fetched story of how an electrical engineer by trade ends up establishing the first legal distillery in Arkansas since Prohibition and the incredible boost to his business winning high-profile awards for Rock Town's bourbons has provided.
Kim Daly of City Hall Cheesecake called the Heaping Spoonful hotline to tell the heartwarming story of how besides creating renowned cheesecake, her three north Mississippi establishments have given dozens of down-on-their-luck people second, third or more chances to turn their lives around.
Bart Barlogie stopped by the Heaping Spoonful's studio to talk about the Fold and Raduno, his two Little Rock, AR, restaurants that despite totally different looks, feels and menus have these things in common: loyal fan bases, a commitment to fresh ingredients, super-popular weekend brunches and inventive craft cocktail programs.
Heather Baber-Roe called the Heaping Spoonful hotline to tell an amazing growth story -- how one Baja Grill in Little Rock led to another in Benton as well as two more restaurants -- and an axe-throwing emporium! -- also in the same location in Benton.
Three of the five sisters who grew up working at Mexico Chiquito -- their family's business -- stopped by the Heaping Spoonful studio to talk about the restaurant's 86-year history and the amazing cheese dip it invented that remains hugely popular.
Jason Cottingham of Trauma Hogs BBQ in Brookland, Arkansas, stopped by the Heaping Spoonful studio to explain how a barbecue-loving emergency room nurse ended up transitioning to a full-time culinary career that includes catering, a large and tricked-out food trailer and a collection of rubs and other products sold on websites and in retail stores.
Legendary chef/restaurateur Patrick Reilly of The Majestic Grille in downtown Memphis called the Heaping Spoonful studio to tell listeners how an Irish native who already had forged an outstanding career came to put down roots in Memphis after what he thought would be a short stint there.
It was a long path from his native Maine to Seattle for chef Michael Robertshaw, and after 12 years there he landed in Northwest Arkansas, first at Pressroom and then with his own food truck and now at Pizzeria Ruby, a strong contender for "best pizza in Arkansas" honors. He gave Heaping Spoonful a call to tell his very interesting tale.
David Connell, owner/operator of Homer's West in Little Rock, stopped by the Heaping Spoonful studio to talk about the exciting news that his legendary home-cooking restaurant is moving just a little farther west into a larger space that will make even more wonderful kitchen magic possible.
Tracy Carter of JAC's Craft Smokehouse hopped on the phone with Heaping Spoonful to explain how his wife Kristi and he launched a sauces and spices business that years later morphed into a food truck operation and just in September 2020 became a renowned restaurant in West Monroe, LA.
Lisa Zhang never thought she'd own a restaurant. But the native of China -- after a very successful white-collar career -- now creates dumplings, noodles and steamed buns at her Three Fold restaurant in downtown Little Rock, Arkansas, and she came to the Heaping Spoonful studio to tell her unlikely story.
Scott Caradine of Proud Larry's in Oxford, Mississippi, gave Heaping Spoonful a call to talk about how his "come for the food, stay for the music" combo has generated a 28-year track record of success.
Cheryl Roorda and Zac Smith of SQZBX in Hot Springs, Arkansas, stopped by the studio to tell the amazing story of how a husband and wife musical duo -- who play tuba and accordion, no less -- ended up building and owning one of the coolest (and maybe the only) pizzeria/brewery/radio station combos imaginable.
Chris Tanner -- owner of Cheers in the Heights, Samantha's Wood Grill and Tap Room, and the Oyster Bar -- stopped by the Heaping Spoonful studio to talk about how his start as a caterer and wine wholesaler led him to own three of Little Rock's most popular restaurants.
David Todd, better known as "DT," gave Heaping Spoonful a call to talk about his 25-year career on the Memphis restaurant scene, and how what he has learned along the way has shaped his creative approach at Longshot, the restaurant at the Arrive Hotel.
Jess McMullen visited with Heaping Spoonful about how his love of craft beer in college, and a dream hatched a decade ago with a buddy, led the two to co-found Flyway Brewing -- and more recently Brood & Barley, a trend-setting gastropub just around the corner.
Perry Smith stopped by to tell Heaping Spoonful listeners how his love for Minute Man’s food 50 years ago combined with lessons learned from a successful career in the corporate restaurant world led him back to Arkansas to resurrect the famed Minute Man brand.
Daniel Bryant, owner of more restaurants around Little Rock, AR, than we can list here came to the Heaping Spoonful studio to talk about how he, a self-professed "real estate" guy, got in the bar business "by accident" and how that led to the empire he oversees today.
Christy Ouei gave Heaping Spoonful a call to discuss her vision and mission for Mule Kick, a coffee shop -- and so much more! -- adjacent to Southern Arkansas University in Magnolia, an establishment the likes of which that small city of 11,000 had never seen ... but appreciates greatly.
Jack Sundell, owner of The Root Cafe and Mockingbird Bar and Tacos in the SOMA District of downtown Little Rock, stopped by the Heaping Spoonful studios to explain how his work in the Peace Corps in Morocco and then on the Heifer Ranch in rural Arkansas developed his appreciation of local foods and understanding of the culture that surrounds them.
Marshall Bartlett grew up on his family's farm near Como, Mississippi. After an Ivy League education, he knew he wanted to come home but not be a row-crop farmer. Marshall called Heaping Spoonful to explain how he carved out a chunk of the family farm to raise, process and butcher well-tended animals that has led to 100-plus restaurants selling his farm's products.
James Hale, executive chef at the Grumpy Rabbit, stopped by the Heaping Spoonful studio to explain how a Lonoke native and husband who chose to return to the small town in Central Arkansas chose to launch a premier restaurant and how James, a James Beard nominated chef, is realizing his vision to help the owners achieve theirs.
Lynn Hewlett gave us a call to explain the phenomenon that is Taylor Grocery, a general-store-turned-catfish-restaurant that draws people from all over the region, particularly from Oxford, the home of the University of Mississippi, which is just seven miles up the road.
Rodney Slane, chef and owner of Grotto and Sauced -- two thriving restaurants in Eureka Springs, Arkansas -- gave Heaping Spoonful a call to talk about the long, winding and exciting road that led him from high-end restaurant work in Florida to serving as a chef on private luxury yachts and then back to America's heartland.
Randy Ellis of Feltner's Whatta-Burger in Russellville, Arkansas, gave Heaping Spoonful a call to talk about his family's legendary burger restaurant and how a commitment to quality -- and the community -- has driven decades of success.
Lou Martin of Uncle Lou's Fried Chicken in Memphis chatted by phone with Heaping Spoonful, and credited his success to the publicity generated by his appearance on Food Network's "Diners, Drive-Ins and Dives" in 2012 -- and all the reruns, the gift that keeps on giving.
Brian Deloney, owner and chef at Maddie's Place in Little Rock, Arkansas, dropped in to tell Heaping Spoonful listeners how working in high-energy kitchens at two legendary restaurants owned by Emeril Legasse prepared him to open and run his own restaurant with a New Orleans themed menu.
Elihue Washington, Jr., -- owner and head fish fryer at the Lassis Inn in Little Rock, Arkansas -- stopped by the Heaping Spoonful studio to talk about his restaurant, which dates back to 1905, his commitment to serving only piping-hot, freshly fried fish and the awards that have come his way, including a coveted American Classics designation by the James Beard Foundation.
John Currence, who has built a restaurant empire in Oxford, Mississippi, explains how his sense of market opportunities and people's tastes have helped him create four winning concepts, including Big Bad Breakfast, which he is rapidly expanding across the Mid-South.
Diana Bratton, owner and chef of Taco Mama and Taco Mama Side Town in Hot Springs, Arkansas, stopped by to talk about how her south Texas heritage, culinary school experience and time in the kitchen of a renowned Dallas eatery combined to create the chef-driven Mexican food that has made her award-winning restaurants popular.
Miles McMath gave Heaping Spoonful a call to talk about the huge following his Junior's restaurant in Hernando, MS, has developed by doing straightforward home cooking from scratch ... and how his 10 years as executive chef at St. Jude Children's Research Hospital in Memphis changed his career -- and his life.
Kevin Shalin, a popular food blogger known as The Mighty Rib, dropped by the Heaping Spoonful studio to explain how a former school teacher can become an influential blogger with more than 15,000 Facebook followers. He also tells some of his favorite items at "hidden gem" restaurants around Arkansas.
Paul Holt of 4-Dice Restaurant in Fordyce, Arkansas, gave Heaping Spoonful a call to talk about the colorful history of the restaurant his mother founded in 1967, including the infamous meal Rolling Stones' guitarists Keith Richards and Ron Wood ate there in 1975 on their way from Memphis to Dallas.
Andrew Adams, executive chef at Acre in Memphis, gave Heaping Spoonful a call to explain how a part-time job in high school was the springboard to an amazing career that years ago reunited him with the man who gave him his first break and remains his mentor today.
James Woods of Woods Place checked in by phone to explain the tried-and-true philosophies that have made his restaurant in Camden, Arkansas, a true legend for more than 35 years -- primarily his commitment to made-from-scratch cooking and taking great care of his customers and staff.
Kelly English, chef and owner of Restaurant Iris and the Second Line, two popular Memphis eateries that are next door to one another near Overton Square, checks in by phone to talk about his path from college to culinary school to working for one of New Orleans' most renowned restaurateurs and how that opened up doors for him to own his own spots.
Ed and Zac David of Faded Rose in Little Rock stopped by to talk about the amazing, almost-40-year run the Cajun/Creole restaurant has enjoyed as one of the city's most beloved and enduring eateries.
Cole Ellis of Delta Meat Market in Cleveland, Mississippi, checked in by phone to tell his amazing story, which started as a butcher shop, transitioned into a market and now is one of the most renowned restaurants in the South.
Austin Samuelson gives us a call to tell Heaping Spoonful listeners how the passion his wife, Ashton, and he have for helping others led them to open Tacos 4 Life, which donates money from each meal sold to buy a meal for a starving child somewhere in the world, an effort that has resulted in more than 16 million meals being delivered.
Travis Hester checks in by phone to discuss how his bold decision to take out a loan to buy a used food trailer and start frying catfish for the first time in his life has grown into a five-restaurant operation known as Eat My Catfish, one of the leading purveyors of one of Arkansas's favorite food.
Jamie McAfee, general manager and executive chef at the Pine Bluff Country Club, spoke by phone about his long career in the country club business as well as his close connection to the University of Arkansas - Pulaski Technical College Culinary Arts and Hospitality Management Institute.
Donnie Ferneau talked by phone about the journey that established him as one of the most acclaimed chefs in Arkansas, including lessons learned as the owner-operator of Ferneau and now Cathead's Diner, and how he began to focus on what people wanted to eat vs. what he wanted to cook.
Matt McClure, executive chef of the Hive at the 21c Hotel in Bentonville, checked in by phone to describe his culinary school and early restaurant experience in New England and the steps that took him to the Capital Hotel in Little Rock and on to the 21c. Behind all those moves -- staying close to the woman who would become his wife.
Chef Matt Bell checks in by phone from his new home in Nashville, TN, where he moved to be executive chef at Gray & Dudley, a restaurant at the 21C Hotel. Matt talks about the journey that sent the Montana native to Arkansas for more than a decade, highlighted by the many years he and his wife, Amy, owned and operated the acclaimed South on Main restaurant.
Brothers Gio and Vince Bruno talk about growing up at their father's iconic Bruno's Little Italy on Roosevelt Road in Little Rock and the other iterations of the restaurant that led to opening on what's now a busy stretch of Main Street downtown.
The Keet restaurant empire in Arkansas began with father Jim's partnership in more than two dozen Wendy's outlets, but the legend has only grown as sons Tommy and Jake have joined forces with their dad in a collection of Taziki's restaurants and Petit and Keet -- with a remake of the old Cock of the Walk soon to come.
Capi Peck, longtime co-owner/operator of Trio's Restaurant, talks about all the time she spent as a young girl at the Hotel Sam Peck, her grandparents' legendary hotel/restaurant in downtown Little Rock, and the somewhat bold and shocking move decades ago to enter the restaurant business -- against the advice of those who knew the industry best.
Veteran restaurateur/chef Mark Abernathy tells listeners what it takes to have staying power in a fickle industry and how his training in Texas and Mexico brought the first authentic Tex-Mex cuisine to Central Arkansas.
Scott McGehee, executive chef and partner in the five restaurant brands under the Yellow Rocket Concepts umbrella, tells how personal persistence and a commitment to continuous improvement have helped him thrive in this very competitive industry.
Don Dugan, the owner/operator of Dugan's Pub and Dizzy's Gypsy Bistro, talks about the long, strange trip that led him in and out of the restaurant business before he emerged as the owner of two of Little Rock's top downtown eateries.
Rob Nelson, owner/chef at Tusk and Trotter in Bentonville -- among other establishments -- talks about his journey from Northwest Arkansas to Colorado to France and back to Northwest Arkansas as well as his plans to open a Tusk and Trotter in the Argenta district of North Little Rock.
The owner and chef of this renowned Hot Springs spot discusses his varied background and how his first restaurant became an overnight success.
Mary Beth Ringgold, a Little Rock restaurant leader for decades, explains her journey from West Virginia to Knoxville to Little Rock and the circumstances that led her to decide to close Cajun's Wharf and to found and continue to operate Capers and Copper Grill -- as well as her time peddling food in Russia.
Famed Arkansas restaurateur George Eldridge — of The Band Box, The Sports Page and Doe's fame — talks about how he got into the business, his beloved grill top and his long friendship with President Clinton.