Radio Cherry Bombe

This Friday marks the release of “Wonka,” a musical starring Timothée Chalamet that tells the origin story of beloved candy maker Willy Wonka. To celebrate, we’re dipping into the Radio Cherry Bombe vault for our interview with the woman who inspired the original “Willy Wonka” film, Madeline Stuart. Young Madeline loved “Charlie and the Chocolate Factory” so much, she suggested to her dad that the Roald Dahl classic children’s book would make a great movie. Fortunately, for legions of “Willy Wonka” fans, Madeline’s dad was director and documentarian Mel Stuart. He gave his daughter $50 for the idea and the rest is Hollywood history. Madeline joins host Kerry Diamond to talk about the story behind the movie, what it was like on set in Munich, the Quaker Oats connection, her father’s relationship with Dahl, the casting of Gene Wilder (over the stars of “Monty Python” and others), and more. They also talk about Madeline’s career as a celebrated interior designer and her book, “No Place Like Home: Interiors by Ma

The talented tastemaker Peter Som joins host Kerry Diamond to talk about his career as a fashion designer, how he celebrates during the holidays, his favorite family recipes, gift giving, and his forthcoming cookbook, “Family Style.” Be sure to check out Peter’s recipe for his grandmother’s No Mai Fan sticky rice dish. Thank you to Kerrygold and S.Pellegrino for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Peter: Instagram, website, recipes

Hillary Dixler Canavan, restaurant editor of Eater, joins host Kerry Diamond to talk about the debut book from the famous food media outlet, “Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters.” Hillary shares how the cookbook—and Eater’s seven-book deal—came to be and how the restaurants in the book were chosen. She also shares her journey from theater to restaurants to Eater, and talks about some pivotal food media moments she was involved with, including the one that led to Cherry Bombe’s Jubilee conference. Thank you to OpenTable and Alex Mill for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Hillary: Instagram, Eater cookbookEater stories referenced during the interview: —Hillary’s

Celebrated editor Laura Brown joins host Kerry Diamond to share what it takes to be a good host and a thoughtful guest, how to bounce back from professional disappointment, and the story behind her pink wedding dress. She also talks about her fave spots in Paris, London, Sydney, NYC, and the best party food. Thank you to Kerrygold and S.Pellegrino for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Laura: Instagram, (RED)

For today’s show, we’re sharing the first episode of the new season of Dishing on Julia, the official Max companion podcast hosted by Radio Cherry Bombe’s Kerry Diamond. When Julia Child stole the hearts and stomachs of households across the nation, no one knew how far she’d go—least of all herself. In the Season 2 premiere of the Max original “Julia,” we find her in the Provençal countryside, contemplating her next adventure. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the second half of the show, it’s an actual French chef, the world-renowned Eric Ripert of New York’s Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years.Hosted by Kerry DiamondExecutive Producers Catherine Baker & Yasmin NesbatAssociate Producer & Editor Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at

On this special episode, we’re sharing the extended version of Deb Perelman’s interview from Dishing On Julia, the official Max companion podcast of “Julia,” the original series about the life of Julia Child. Deb, who’s been compared to the culinary icon, shares how her mom learned to cook from Julia’s books, why she’s a believer in following recipes, and what her new cookbook “Keepers” is all about. And, of course, she and host Kerry Diamond talk about Thanksgiving. Thank you to OpenTable, The Republic of Tea, and Knopf for supporting this episode.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Deb: Instagram, Smitten Kitchen, website

Beverly Kim of Parachute and Anelya knows that restaurants and motherhood don’t always go hand in hand, so she launched The Abundance Setting as a way to help moms in the hospitality industry. A mother of three and a “Top Chef” alum, Beverly joins host Kerry Diamond to talk about her restaurants, her non-profit, and how she’s navigated parenthood as a busy chef and restaurant owner. Thank you to OpenTable for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Beverly: Instagram, Parachute restaurant, Anelya restaurant, Abundance Setting

Mélanie Masarin is the founder and CEO of Ghia, the non-alcoholic aperitif that has taken the beverage world by storm. Melanie joins host Kerry Diamond to share how the Ghia brand came to be, what she learned working at Glossier and Dig, and what’s next for her groundbreaking brand. Thank you to OpenTable and The Republic of Tea for supporting this episode. Click here for more information on the Cherry Bombe + OpenTable “Sit With Us” series.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Mélanie: Instagram, Ghia, website

Camille Becerra is the chef of As You Are, the restaurant at Ace Hotel Brooklyn, and she joins host Kerry Diamond to talk about her fascinating career. Camille worked as a cook at a zen center, competed on Season 3 of “Top Chef,” and made a name for herself in the New York dining scene. Her cuisine is innovative, thoughtful, bright, seasonal, and all the things you want in a dish. Thank you to OpenTable and Ace Hotel Brooklyn. Click here for tickets and more information on the Cherry Bombe “Sit With Us” series and here for the Cooks & Books festival and Camille’s Mom’s The Bombe panel. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Camille: Instagram, As You Are restaurant, Ace Hotel Brooklyn

The one and only Giada joins host Kerry Diamond for this milestone episode. The Food Network star and bestselling author talks about tapping into her entrepreneurial side, dealing with family expectations, and learning to take measures and embrace moderation. They also chat about the evolution of Giadzy.com, Giada’s recipe, travel, and e-commerce platform. Also, learn why Giada wants us all to love panettone as much as she does. Thank you to OpenTable, Ace Hotel, and Republic of Tea for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Giada: Instagram, Giadzy, website, Giadzy Panettone

Chef Evelyn Garcia is the chef of Jūn, the Houston restaurant she owns and operates with her friend, Chef Henry Lu, and which specializes in New Asian American cuisine. You might also recognize Chef Evelyn from “Top Chef 19,” which took place in her native Houston. Chef Evelyn joins host Kerry Diamond to talk about Jūn’s cuisine, giving 2000%, and what community means to her.Thank you to OpenTable for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Evelyn: Instagram, Jūn restaurant, Kin Houston

Sohla El-Waylly is a video star, home cook champ, current Cherry Bombe magazine cover girl, and new mom. Sohla chats with host Kerry Diamond about her debut cookbook, “Start Here: Instructions for Becoming a Better Cook,” a 600+ page blockbuster that comes out this week. They also talk about Sohla’s experience in culinary school, her love of cookbook collecting, and getting ready for her baby’s arrival. Thank you to OpenTable, Ace Hotel, and The Republic of Tea for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sohla: Instagram, Start Here cookbook, newsletter, Sohla on the cover of Ch

Jing Gao is the founder of Fly By Jing, the brand famous for its Sichuan Chili Crisp, and author of the brand new Fly By Jing cookbook. She joins guest host Samah Dada of Dada Eats to talk about her cult condiment, her corporate career, reclaiming her name, elevating Chinese food and flavors, and the story behind her latest project, the soon-to-open Sua eatery in L.A.Thank you to OpenTable for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jing: Instagram, Fly By Jing, website, The Book of Sichuan Chili CrispMore on Samah: Instagram, Dada Eats Love To Cook It cookbook

RHONY fans and hot sauce lovers! Today’s guest is the one and only Ubah, creator of the Ubah Hot line of hot sauces and star on the latest season of “Real Housewives of New York” on Bravo. Ubah joins guest host Marissa Mullen of That Cheese Plate to talk about her childhood in Somalia and Canada, her plans for her hot sauce company (watch out, Tabasco), how she wound up on RHONY, and how she really feels about cheese. Thank you to OpenTable and Ace Hotel for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Ubah: Instagram, Ubah Hot, websiteMore on Marissa: Instagram, That Cheese Plate, w

Culinary creative Molly Baz joins host Kerry Diamond to talk about her new book, “More Is More: Get Loose In The Kitchen,” and the inspiration behind it. They also chat about the book’s best gateway recipe, Molly's favorite condiments, supermarket makeovers, her Drink This Wine line, and her Molly-fication of Julia Child’s greatest hits. Thank you to OpenTable and Ace Hotel for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Molly: Instagram, website, Molly’s Drink This Wine company, More Is More cookbook

Welcome to Restaurant (R)evolution, our miniseries dedicated to those doing things differently in the hospitality industry. In this episode, Radio Cherry Bombe host Kerry Diamond talks to Pinky Cole, the superstar entrepreneur and CEO/Founder of Slutty Vegan, a fast-growing, fast-food chain with 13 locations. Pinky’s brand new book, “I Hope You Fail: 10 Hater Statements Holding You Back From Getting Everything You Want,” was just published yesterday. Tune in to learn about Pinky’s unique rules for being a boss, how to bounce back from failure, and more. Thank you to OpenTable and FOH for supporting this episode. Visit cherybombe.com to get tickets for our Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bomb

Elizabeth Poett joins us to talk about life as a seventh-generation rancher, which she celebrates in her debut cookbook, “The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch.” Elizabeth is also the star of “Ranch to Table” on the Magnolia Network and was featured on the cover of Cherry Bombe’s recent Food TV issue.  Thank you to OpenTable for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Elizabeth: Instagram, website, The Ranch Table cookbook, Elizabeth on the cover of Cherry Bombe Magazine

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the hospitality industry. In these episodes, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world and learn what they’re doing and why.Today’s guest is chef and restaurant owner Angie Mar of Le B in New York’s West Village. Angie famously closed her restaurant The Beatrice Inn after the landlord raised her rent too high, and opened Les Trois Chevaux, a fine-dining establishment, right next door. Last month, she opened a new concept there, Le B, and announced Les Trois Chevaux would re-open uptown. Angie joins host Kerry Diamond to talk about embracing change, leaning into creativity, leading with emotion, learning on the job, and more. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and t

Klancy Miller’s brand new book, “For the Culture: Phenomenal Black Women and Femmes in Food,” spotlights more than 60 individuals shaping the hospitality world today, and pays tribute to the trailblazers who made it all possible, including Edna Lewis and B. Smith. Klancy joins host Kerry Diamond to talk about them, as well as some of the current trailblazers featured in “For the Culture,” from culinary creative Sophia Roe to wine and travel pro Julia Coney. Klancy also discusses the making of the book and her love of France, and she shares some remembrances of her late mother, Rose, who inspired her love of food and who Klancy calls “an architect of happiness.” “For the Culture” is dedicated to both of her parents. Thank you to OpenTable and Amaro Nonino for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. You can find Amaro Nonino in the world’s best bars and liquor shops and you can learn more at grappanonino.it.Hosted by Kerry DiamondProduced by Catherin

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they’re doing and why.Today’s guest is Amanda Cohen, chef and owner of Dirt Candy, the vegetable-forward restaurant in New York City. Amanda is known for her plant-forward cuisine, but she’s also made a name for herself as someone not afraid to take on the system, especially when it comes to gratuities. Because of tipping’s problematic realities, Amanda is resolutely anti-tipping. When she moved Dirt Candy to a bigger location in 2015, she set out to make things more equitable between her front and back of house, provide a true living wage, and show that there’s an alternative to the pervasive gratuity culture. Tune in to learn how she did it. Amanda also shares her advice on what to do if you’re thinking of opening a restaurant today an