Course 6: Mozzerella Bar and Hidden Bread Pudding

Course 8: Fuchsia Five Course and Moxie Meatloaf

In this episode, we cut it up with non-other than Chef extraordinaire Michael Wiley, where we touch on his path from not being interested in the world of food to owning multiple restaurants.  We dig deep into the dangers of alcoholism in the industry, his path of sobriety, and the importance of putting people first. Learn about his new Restaurant Scratch and all his menu items for Restaurant Week that launches TODAY!

Course 7: Horse Brunch: Seabiscuits and Gravy

It's Brunch with the Babes of Ten/6! Early bird gets the mimosa, so we flapped our little wings over to Spokane's top breakfast spot Bruncheonette to announce some amazing news for Ten/6, talk specialty menus, debate where breakfast food hierarchy and learn some Cajun and Disney background of why they were named on Yelp's 'Top 100 places to eat in the US"

Course 6: Mozzerella Bar and Hidden Bread Pudding

Pinkies up! This week we host our first Beer Dinner with Yaya Brewing Co-owner Jason Gass. We hunker down at Spokane Hot Spot Wooden City and feast like kings as we talk about what makes a menu item become iconic, bogus yelp reviews, who has the cities best chicken wing and get an inside look behind the scenes of the Distributer/Restaurant relationship.

Course 5: Tartar Sauce Spoons and Bar Fair

In this episode, Adam Hegsted takes a break from being a James Beard award finalist, Chef, Restaurateur, and probably Batman to talk shop and feed on Logan Tavern's Fair Food Fresh Sheet. We learn all about Spokane Juice, The Bear on FX, and how deviled eggs became a Hegsted trademark.   He spills the beans on some of his newest projects, Crave Food Festival and how you juggle a wife, kids, and running 100 restaurants while I try to listen as I transition into Yogi Bear over hand-dipped corndogs.

Course 4: I'm Your Huckleberry Reduction

We shake it up at Fan Favorite 'Prohibition Gastropub' with Chef/Owner Juli Norris who is opening two new restaurants (Kasa & Loren) in the heart of downtown.  Be first to hear her amazing plans while I navigate 3-5 candied-bacon jalapeno poppers in and around my mouth.  We talk about what makes a TRUE gastropub, being a Lady Chef in a male dominant industry, and how being a true foodie resembles Pokemon - "Gotta catch them all!"