Heaping Spoonful
300 FOLLOWERS
"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.
Heaping Spoonful
1M ago
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 ..read more
Heaping Spoonful
2M ago
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 ..read more
Heaping Spoonful
4M ago
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 ..read more
Heaping Spoonful
5M ago
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 ..read more
Heaping Spoonful
6M ago
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 ..read more
Heaping Spoonful
7M ago
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 ..read more
Heaping Spoonful
8M ago
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 ..read more
Heaping Spoonful
9M ago
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 ..read more
Heaping Spoonful
10M ago
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 ..read more
Heaping Spoonful
11M ago
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 ..read more