Kelly talks to celebrity baker Anna Olson about her new cookbook and some of her cool recipes. Kelly also talks with Claire Tansey about some cool and creative dinner ideas for those of you who are out of ideas!
Kelly chats with Nadia Pisaturo, a professional baker behind Bucky Rooster’s ‘ pies. She also talks about getting that perfect medium rare cook on meat with chef and author of Cooking Meat, Peter Sanagan.
Kelly speaks with Doug McNish, chef and author of The Classics Veganized joins the show to talk about his new cook book that features recipes for Vegan comfort food. She also speaks with one of the co-owners of Local 75 in NDG, “Bully” Gravel about how he’s adapted since the new restrictions have been put in place.
Kelly talks to Kim Lallouz, Chef at Le Bird Bar, Resto Bar Monsieur, Hen Den and Restaurant Dumac who tells us how the pandemic has impacted her business, and how she is trying to bounce back with a new restaurant. She also speaks with Kimberley Walker of Crème Glacée Walkers.
Kelly talks to the owners of Kwizinn, Michael Lafaille and Claudia Fiorilli, a new Haitian restaurant in Verdun. She’s also joined by Chef Chuck Hughes who talks about his new TV show that is so much more than just a regular cooking show.