Talking Korean food and travel with Chef Ji Hye Kim

Tasting Places: Tuscany to Champagne with Bernardo Conticelli

In this episode of Taste Like Somewhere, Kristie sits down with Bernardo Conticelli — Florence-born wine expert, educator, Italy’s official Champagne Ambassador, and a partner with Zingerman’s Food Tours — for a rich journey through the landscapes and cultures that shape extraordinary taste.

Behind the Table with John Yelinek - Episode 006

When you talk with John Yelinek, it doesn’t take long to realize how deeply he cares about food, wine, and the stories they carry. As the head chef and wine director at Ladder 4 Wine Bar in Detroit, John has spent years curating flavors that bring people together — whether it’s an inventive dish in the kitchen or a perfectly chosen glass of wine.In our newest episode of Tastes Like Somewhere, John joins us to share his perspective on what makes food and wine meaningful, and how travel has influenced the way he cooks, drinks, and live. Visit zingermansfoodtours.com to learn more.

Talking Korean food and travel with Chef Ji Hye Kim

Born and raised in Korea, Ji Hye has built her career around bringing the bold, comforting flavors of Korean cuisine to a global audience. At Miss Kim, she reimagines traditional recipes using fresh, local Michigan ingredients and time-honored Korean techniques, creating a dining experience that’s both authentic and innovative.

Wine, Connection, and Community - Maddy Kostros 004

Today on Taste Like Somewhere, I’m thrilled to introduce you to Maddy Kostros. Maddy grew up in Melbourne, Australia, but for the past couple of years, she’s been calling Copenhagen home, where she imports wine with Simply Grapes. [https://simplygrapes.dk/en/]  Before that, she was a winemaker herself.

Food Adventures with Purpose - Episode 003 Mikkel Wejdemann

This week on Tastes Like Somewhere, I sit down with my friend and collaborator Mikkel Wejdemann — a Danish food consultant, culinary developer, and my partner for Zingerman’s Food Tours in Denmark. We talk about sustainable gastronomy, changing eating habits, and how food can spark joy while shaping the future of what we eat.