The Dish
New episodes monthly!
The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.
Latest Episodes
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A Michelin-star chef serves locally sourced and foraged ingredients at an off-grid bed and breakfast in the Upper Peninsula. -
Three Traverse City chefs pool together their sharp culinary chops to recreate Sichuanese dishes that honor the flavor profiles of Southwestern China. -
Tanya and Wasinade Raphael are the mother-daughter team whose food truck is drawing long lines at powwows across Northern Michigan. -
From elevator tech to pizza visionary: Meet the woman redefining Detroit-style pizza. -
Josh Schaeding serves up some burgers and local history at the Maple Grille. -
Eric Kinsler-Holloway talks about his journey to sobriety, and opening a bakery in Milan, Michigan. -
Suzy Ognanovich, owner of New Palace Bakery, walks us through her Pączki Day preparations. Plus, we learn about the tradition and history of pączki. -
Chef Eddie Vargas talks beef, broth, and birria as he walks us through the family recipe that forms the base of his culinary philosophy. -
!["Since I came to this country, I've always wanted to do what I did back home," Chef Prej Iroegbu said. "I came here and I realized we didn't really have the food that I ate [in Nigeria]."](https://npr.brightspotcdn.com/dims4/default/07cdb24/2147483647/strip/true/crop/683x683+170+0/resize/280x280!/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Faa%2Fc5%2Fd30477d84b4f996a1553c3c3c0b4%2Fforkinnigeria-prejiroegbu-creditroniacabansag-09.jpg)
Chef Prej Iroegbu, owner of Fork in Nigeria talks about his cooking style, sourcing specialty Nigerian ingredients, and his plans to open a restaurant in Detroit. -
A women-owned business in West Michigan fills the gap in nixtamalized masa and fresh, homemade tortillas.
!["Since I came to this country, I've always wanted to do what I did back home," Chef Prej Iroegbu said. "I came here and I realized we didn't really have the food that I ate [in Nigeria]."](https://npr.brightspotcdn.com/dims4/default/faac2bb/2147483647/strip/true/crop/683x683+170+0/resize/560x560!/format/webp/quality/90/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Faa%2Fc5%2Fd30477d84b4f996a1553c3c3c0b4%2Fforkinnigeria-prejiroegbu-creditroniacabansag-09.jpg)
