Sound Bites

Cam Smith joins Holly Whitfield to talk about his varied career, from starting his own cobbler business at age 9 to working for James Beard Award-nominated chefs in Nashville and Memphis. Smith developed Cameo's signature smashburger before becoming executive sous chef at Hog & Hominy in late 2024.

Groovy Gratitude owner Alicia Dixon and Shroomlicious owner Daishu McGriff talk about their restaurants and what they've learned hosting food events in Memphis. They also discuss the upcoming Juneteenth  Umami Amora dinner on June 19.

Chef Kelly English sticks around for part two to talk about The Second Line's move to East Memphis, his restaurant recommendations and more.

Chef Kelly English doesn't want to judge your food competition, but he's spent plenty of time working with a cause close to his heart: Le Bonheur Children's Hospital. On June 6, he's helping host 26 chefs for Le Bon Appetit, a bi-annual fundraiser that supports the hospital. He joined this week's Sound Bites podcast to talk about the event.

Sophia Surrett joins host Holly Whitfield to talk about her role on the Daily Memphian's staff. She also talks about her experience covering the Memphis in May World Championship Barbecue Cooking Contest for the first time, her background in journalism and what she has learned about covering her new beat so far. 

Micah Dempsey and Stacey Hinkle join host Holly Whitfield to talk all things Belltower Coffee. They discuss the origin of Honeysuckle Sweets, their favorite menu items and how Muddy's became a part of the Belltower community of businesses.

Michelle and Brandon O'Guin, the judging organizers for the Memphis in May World Championship Barbecue Cooking Contest, join host Holly Whitfield to continue the discussion about all things barbecue. They talk about their favorite stories from years past and big judging changes for the 2026 competition. 

Host Holly Whitfield is joined by Michelle and Brandon O'Guin, the judging organizers for the Memphis in May World Championship Barbecue Cooking Contest. They talk about where Memphis in May is held, a potential merger with SmokeSlam and the next generation of barbecue pitmasters. 

Edible Memphis's Stacey Greenberg and founder of Memphis's AAPI Heritage Month SunAh Laybourn join Holly Whitfield to talk about the Hungry Tiger Food Club, how it all began and what you can expect from this year's Food Tour.

Allie Trotter joins host Holly Whitfield to talk about Whisks of Doom, a bakery business she started with the help of her dad. Allie shares her experience living in Albuquerque and how she carries those influences into the unique flavors of her pies. 

The Pop Spot co-owner Sylvia Leon joins host Holly Whitfield in the studio to talk about Brookhaven Circle's newest restaurant. They discuss the variety of items on the menu, the eclectic bar menu and the positive feedback Sylvia has received from diners since they opened two months ago.

Host Holly Whitfield is joined by Memphis content creator Jimmy Nguyen. Jimmy tells us about his background and love of food, his favorite restaurant recommendations, how he finds local hidden gems and what he hopes followers take away from his videos. 

Chez Phillipe's Chef de Cuisine Keith Clinton joins Holly Whitfield on this week's episode of Sound Bites to discuss Keith's culinary career, his background in Memphis and the recent award Chez Phillipe earned under his leadership. 

Eric Vernon continues the conversation with host Holly Whitfield. They talk about his role at The Bar-B-Q Shop, his views on the Memphis restaurant scene and they even address a rumor about the Memphis staple. 

Eric Vernon, owner of The Bar-B-Q Shop, joins Holly Whitfield to talk about the restaurant's origins in South Memphis to its international fame today. Stay tuned for Part 2 of this episode. 

Chef Jimmy Gentry continues the conversation with host Holly Whitfield to talk about The Lobbyist, including being named in the Michelin Guide American South Recommended Restaurants list. They also touch on the state of Downtown Memphis and the impact it has had on the local food and dining scene. 

Chef Jimmy Gentry of The Lobbyist and Paradox Catering joins host Holly Whitfield to talk about the beginning of his culinary career and his history with the Memphis food and dining scene.

The next era of Swamp Bar arrives this week. The Swamp Lounge is set to open soon as the Swamp Bar's casual cousin, located in the former Second Line space at 2144 Monroe Ave. Sam Reeves Hill is the bar manager at Swamp Bar and the guest on this week's Sound Bites podcast.

Stacey joins host Holly Whitfield to recap the Edible Memphis Cozy Issue and Champion Sip Soup Contest. She also talks about her Best Bites of 2025 and recaps her recent trip to Italy. 

The food stylists and cookbook authors continue the conversation with host Holly Whitfield. They talk about their 'three kitchen problem' and Amy's love of gardening. They even share their top food photography tips.

The food photographers, food stylists and cookbook authors join host Holly Whitfield to talk about the history of the carrot dog and their favorite vegetarian menus in Memphis. They also discuss the process of writing their four vegetarian-based cookbooks and the help they had along the way. Be sure not to miss Part 2!

Daishu McGriff joins Holly Whitfield to talk about The Artist Table, a "creative pop-up" concept that centers on chef residencies. She also talks about how she started Shroomlicious, "plant-forward" eating, and how her life experiences influence the food she makes today. 

Kelly English sticks around, as promised, for part two of his interview with Holly Whitfield in the new year. He tells us the reasons behind The Second Line's move to East Memphis. They also get into the differences between Cajun and Creole cooking (and which one Kelly prefers). 

Chef Kelly English joins Holly Whitfield to talk about the new location for The Second Line, Swamp Bar's expansion into the old Second Line space and his holiday traditions. 

Brothers Kellan and Davin Bartosch join Holly Whitfield to talk about the origins of one of Memphis' first breweries and their expanding menu offerings of both beverages and food.