Radio Cherry Bombe

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Radio Cherry Bombe features interviews with the most interesting people in the worlds of food, drink, and hospitality. Each week, host Kerry Diamond—the founder and editor of Cherry Bombe Magazine—talks to the chefs, bakers, creatives, and entrepreneurs making it happen. Follow @cherrybombe on Instagram for show news and more, and visit cherrybombe.substack.com for an inside look into the episode, recipes from the guest, and so much more. Thank you to Tralala for our theme song, "All Fired Up." Produced by The Cherry Bombe Podcast Network

  1. -1 j

    Link In Bio’s Rachel Karten: Substack Star & Social Media Expert

    Today’s guest is Rachel Karten, the social media strategist, writer, and creator of the must-read Substack newsletter Link in Bio. Rachel, a Bon Appétit alum and Cherry Bombe 2026 Power List honoree, is one of the smartest people thinking about social media today. Rachel joins host Kerry Diamond to talk about what’s happening on Instagram right now, why follower counts don’t mean what they used to, and why short-form video matters so much for brands, restaurants, and media companies. She breaks down how social platforms have changed, and how doing less—but doing it with intention—can be a smarter way forward. Plus, Rachel shares her thoughts on Substack, Facebook’s possible comeback, the pressure to be everywhere, and some of the brands and restaurants doing social media right today. Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Rachel: Instagram, Link in Bio More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

    45 min

  2. -6 j

    Ligaya Mishan & Tejal Rao, The Modern Restaurant Critics Of The New York Times

    Today’s guests are Ligaya Mishan and Tejal Rao, the co-chief restaurant critics at The New York Times. Ligaya is based in New York City, while Tejal is based in Los Angeles, and together they’re bringing a fresh perspective to one of the most influential roles in the food world. Ligaya and Tejal are also featured on Cherry Bombe’s 2026 Power List. Ligaya and Tejal join host Kerry Diamond to talk about their childhoods, the foods that shaped them, and how they each found their way to writing and restaurant criticism. They share how they’re approaching this new era of criticism—one that takes into account emerging audiences and cuisines, the end of anonymity, and the physical and emotional realities of eating for a living. They also discuss The New York Times’ 100 Best Restaurants in New York City list, why it’s always a conversation starter, and what it means to think about a list as a portrait of a city. Plus, Ligaya and Tejal talk about the Los Angeles restaurant scene, menu storytelling, the cities they’re excited about right now, and why restaurants still matter as spaces of hospitality, connection, and community. Click here for the 2026 Cherry Bombe Power List  Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Ligaya: Instagram, NYT profile More on Tejal: Instagram, NYT profile More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

    44 min

  3. 15 juin

    Kismet’s Sara Kramer & Sarah Hymanson Took A Chance On L.A. And Each Other

    Today’s guests are Sara Kramer and Sarah Hymanson, chefs and co-owners of Kismet, the beloved Los Angeles restaurant they opened almost a decade ago. Sara and Sarah received Cherry Bombe’s Bombesquad Award last week at the 2nd Annual Cherry Bombe Power Awards in Los Angeles.  The duo joins host Kerry Diamond to talk about Kismet and how it has evolved over the years, their partnership, and what it takes to keep a restaurant alive today. They also share the origin story of Kismet Rotisserie, their growing takeout concept that helped keep the business going during the pandemic. Plus, Sara and Sarah talk about the realities of running restaurants in Los Angeles, the mentors and role models who’ve inspired them, and why the L.A. food community means so much to them. Click here for the Summer’s Finest Salad recipe from the “Kismet” cookbook. Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Sarah Hymanson: Instagram More on Sara Kramer: Instagram More on Kismet: Website, Instagram, “Kismet” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

    49 min

  4. 8 juin

    Chef Claudette Zepeda On Life Changing Experiences & “Cooking The Borderlands”

    Today’s guest is Claudette Zepeda, award-winning chef, mom, self-described border kid, poet, and author of the new cookbook “Cooking the Borderlands: Spice and Smoke Between Mexico and the States.” Claudette’s book is a deeply personal celebration of the food, family, and culture that shaped her, from Tijuana and San Diego to Jalisco and beyond. Claudette joins host Kerry Diamond to talk about the long road to writing her first cookbook, why she was determined to create something that would stand the test of time, and how her identity as a border kid informs everything she cooks. She shares stories about her family, her kids, the recipes they inspired, and the women who taught her resilience, creativity, and the power of the village. They also dive into recipes from “Cooking the Borderlands,” including her White Widow salsa, arroz poblano, birria, and the Chinese-Mexican dishes that reflect the food culture of Tijuana and Mexicali. Plus, Claudette talks about her San Diego airport restaurant project with Tony Hawk, her salsa macha collab with Señor Lechuga, and the life-changing experience of walking the Camino de Santiago in Spain. Click here for Claudette’s Frijoles Rancheros (Cowboy Beans) recipe from “Cooking the Borderlands.” Thank you to Nonino & Whole Foods Market for supporting our show.  Click here for tickets to our upcoming Supper Club Series in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Claudette: Instagram, Señor Lechuga Salsa Macha, “Cooking the Borderlands” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

    51 min

  5. 1 juin

    Clementine’s Ice Cream Founder Tamara Keefe On Gooey Butter Cake & Big Dreams

    Today’s guest is Tamara Keefe, founder and CEO of Clementine’s Ice Cream, the St. Louis–based creamery known for its inventive flavors, ice cream parlors, and devoted following. Tamara started Clementine’s after walking away from a successful corporate career, and has since grown the company from one tiny neighborhood ice cream parlor into a nationally recognized brand. Tamara joins host Kerry Diamond to talk about the childhood ice cream tradition that changed her life, why she decided to bet on herself, and how she built Clementine’s from the ground up—first by selling to restaurants, delivering pints around St. Louis, and eventually opening her first parlor. She shares what makes Clementine’s special, from its “organoleptic” parlor experience to its kosher-certified signature line, boozy ice creams, and dairy-free offerings. They also dive into Clementine’s famous Gooey Butter Cake ice cream, Tamara’s Route 66–inspired summer flavors, and why vanilla is the true test of a great ice cream maker. Plus, Tamara talks about Cone Con, her upcoming wedding, and why ice cream might just be the happiest food there is. Thank you to Fisher & Paykel & Nonino for supporting our show.  Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Tamara: Instagram, Clementine's Ice Cream More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

    53 min

  6. 27 mai

    Gage & Tollner’s Sohui Kim On The Spirit Of Edna Lewis

    Today’s guest is Sohui Kim, the chef behind Brooklyn’s historic Gage & Tollner and the always-fun Insa. Sohui is one of New York City’s most talented and thoughtful chefs, known for bringing deep respect, creativity, and a personal point of view to everything she cooks. Sohui joins host Kerry Diamond to talk about Gage & Tollner, including the recent benefit dinner she hosted for the Edna Lewis Foundation in honor of the 50th anniversary of “The Taste of Country Cooking.” She shares what it means to carry Edna’s legacy forward at Gage & Tollner, where Edna was once head chef, and how that history shows up today—from the Edna Lewis Room upstairs to the she-crab soup on the menu. They also talk about The Hot Dog Edit, Cherry Bombe’s one-day-only pop-up at Rockefeller Center in partnership with OpenTable and Visa, happening tomorrow, Thursday, May 28th. Sohui is one of the featured NYC chefs, alongside Michelle Palazzo and Angie Rito. Her dream dog that we’ll be serving? A Korean-inspired chili cheese dog with gochujang-spiked chili, classic cheese sauce, crunchy onions, kimchi, and perilla. Click here for Edna Lewis’ She-Crab Soup recipe from Gage & Tollner. Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Sohui: Instagram, Gage & Tollner More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

    43 min

  7. 25 mai

    Matty Matheson And Michelle Rabin Of “Just A Dash” Talk Culinary Chops, Chaos & “The Bear”

    Today’s guests are Matty Matheson and Michelle Rabin, the duo behind “Just A Dash,” the cooking show on Netflix that’s equal parts chaos, comedy, and culinary skill. Matty, the show’s chef, is also a star of “The Bear,” a restaurateur, hardcore band frontman, creator of the Matheson Food Company, husband, and dad. Michelle, meanwhile, is a culinary producer, food stylist, on-screen problem-solver, and occasional voice of reason who helps keep “Just A Dash” from flying completely off the rails. Matty and Michelle join host Kerry Diamond to talk about the making of their show, their longtime friendship, and how “Just A Dash” works because the food is as strong as the chaos is real. They share how they each found their way into this world—Matty through culinary school and Toronto restaurant kitchens, Michelle through some strategic resume embellishment—and what it takes to make a show that ultimately inspires people to cook. Matty also talks about his time on “The Bear” and how he’s feeling about the final season, and Michelle shares news about her upcoming cookbook.  Thank you to Fisher & Paykel, Maazah, and Two Strangers (Carry a Cake Across New York) for supporting our show.  Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Matty: Instagram, website More on Michelle: Instagram, website More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

    42 min

  8. 20 mai

    Chef Angie Rito Of Don Angie And San Sabino Stops By For A Chat And A Few Laughs

    Today’s guest is Angie Rito, co-chef and co-owner of the beloved West Village spots Don Angie and San Sabino. Angie and her husband Scott Tacinelli are known for their inventive, craveable takes on Italian-American food.  Angie joins host Kerry Diamond to talk about life at the restaurants, her pivot from journalism to the kitchen, and the story of her family’s popular neighborhood bakery in Cleveland. She shares how growing up around the bakery shaped her love of restaurants and Italian-American food, which continues to inspire her. They also talk about The Hot Dog Edit, Cherry Bombe’s one-day-only pop-up at Rockefeller Center in partnership with OpenTable and Visa, happening Thursday, May 28th. Angie is one of the featured NYC chefs, alongside Michelle Palazzo and Sohui Kim. Her dream dog that we’ll be serving? An Italian combo hot dog wrapped in speck and topped with pepperoni aioli, shredded iceberg, red onion, and pepperoncini vinaigrette. Click here for Angie's Mortadella Spiedini With Pickled Garlic Salsa Verde recipe from her cookbook, "Italian American." Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Angie: Instagram, Don Angie, San Sabino More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

    42 min
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À propos

Radio Cherry Bombe features interviews with the most interesting people in the worlds of food, drink, and hospitality. Each week, host Kerry Diamond—the founder and editor of Cherry Bombe Magazine—talks to the chefs, bakers, creatives, and entrepreneurs making it happen. Follow @cherrybombe on Instagram for show news and more, and visit cherrybombe.substack.com for an inside look into the episode, recipes from the guest, and so much more. Thank you to Tralala for our theme song, "All Fired Up." Produced by The Cherry Bombe Podcast Network

Informations

  • Chaîne
    The Cherry Bombe Network
  • Création
    The Cherry Bombe Podcast Network
  • Années d’activité
    2014 - 2026
  • Épisodes
    600
  • Classification
    Contenu explicite
  • Copyright
    © 2025 Cherry Bombe
  • Site web de l’émission
    Radio Cherry Bombe

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