The Whet Palette Productions: Miami Food Blog & Podcast

Brenda Popritkin
  • 4.8 (26)
  • Food
  • Updated Biweekly

I’m a Cuban-American writer and podcaster who’s been telling Spanglish food, life, and travel stories since 2013. What started as a passion project has become a trusted, recognizable brand in South Florida’s culinary scene. By keeping it authentic and always showing up with curiosity (and probably a wine or cafecito on hand), I’ve built real relationships with chefs, restaurateurs, and a dedicated following of fellow flavor-hunters. My coverage ranges from white-tablecloth fine dining to the no- frills neighborhood spots. I was raised on pan con mantequilla, but my appetite spans the globe. Beyond the plate, I bring a background in interior design and dance, giving me a flair for aesthetics, rhythm, and storytelling that resonates with our vibrant audience. Think of me as your go-to guide for all things delicious, beautiful, and culture-soaked. Listen in as I tap into a hyperlocal community that’s vibrant, loyal, and always ready for the next bite (or adventure). Just don’t ask me to choose between a Michelin tasting menu and medianoche. I’ll take both, thanks. Brenda

  1. Aug 12 ·  Video

    S5 E78 The Making of Palma: Chef Juan Camilo Liscano’s Unscripted Journey

    What happens when a chef who spent much of his life moving finally decides to come home and build something of his own? Chef Juan Camilo Liscano joins The Whet Palette Podcast to trace the path that led to Palma, his intimate restaurant in Miami’s Little Havana. Born in Miami,  Liscano’s culinary perspective was shaped by family, travel, and formative kitchens across Los Angeles, Mexico City, New York, Miami, London, and Paris. We discuss the chefs and restaurants that changed how he thinks about ingredients, the lessons he carried home, the unexpected turn his career took during the pandemic, and what it required to create Palma from the ground up. Listeners will also learn about Palma’s design, the meaning behind its name, the evolution of its frequently changing menu, the one dish that (thankfully) refuses to leave, and how MICHELIN entered the story far sooner than expected. Palma: https://www.eatpalma.com/ The Whet Palette: https://thewhetpalette.com/ Subscribe for more candid conversations with the chefs and hospitality leaders shaping Miami and the wider culinary world. Grab a glass of wine. Sit back. Listen in.  From my "palette" to yours.  Cheers! Brenda Message Brenda Support the show

    S5 E78 The Making of Palma: Chef Juan Camilo Liscano’s Unscripted Journey

  2. Jul 10 ·  Video

    S5 E77 From Artist to Restaurateur: A Conversation with Alvaro Perez Miranda

    In this episode of The Whet Palette Podcast, I sit down with Alvaro Perez Miranda (artist, restaurateur, and one of the visionaries behind Miami's acclaimed Japanese restaurants) to discuss the journey that brought him from Venezuela to Japan and ultimately to South Florida. Alvaro shares stories on building restaurants in Japan, why he still considers himself an artist first, the inspiration behind Midorie, Hiyakawa, Ogawa, and Emelina. Plus, his hopes for Miami's future as a world-class culinary destination. In this episode: Alvaro's path from artist to restaurateurLiving and working in Japan for over 15 yearsThe meaning of Omotenashi and authentic hospitalityHow Japanese culture transformed his perspectiveDesigning restaurants with intentionMiami's evolution as a global dining destinationThe stories behind Midorie, Hiyakawa, Ogawa, and EmelinaAs always, from my "palette" to yours,  Brenda Fernandez Popritkin Message Brenda Support the show

    S5 E77 From Artist to Restaurateur: A Conversation with Alvaro Perez Miranda

  3. Jun 19 ·  Video

    S5 E76 Fireproof: A Candid Conversation with Chef Curtis Duffy

    Chef Curtis Duffy has spent decades pursuing excellence at the highest levels of American fine dining. In this episode of The Whet Palette Podcast, the acclaimed chef behind two-Michelin-starred Ever discusses the lessons learned from Charlie Trotter, Trio, Alinea, Grace, and the ongoing evolution of one of Chicago's most celebrated restaurants. We explore the culture of modern kitchens, the pursuit of Michelin stars, and the countless details that shape a world-class dining experience, many of which diners never even notice. Duffy also shares the story behind Ever's involvement in The Bear, what Hollywood got right about restaurant life, and why the series resonated so deeply within the hospitality industry. The conversation moves beyond the dining room as we discuss Fireproof, his memoir about resilience, personal loss, mentorship, and the determination to build a life defined by purpose rather than circumstance. Whether you're fascinated by Michelin-starred restaurants, hospitality, leadership, or the stories behind some of America's most influential chefs, this conversation offers a rare look inside the mindset of Chef Curtis Duffy. There's also a nod to Cuban chancletas and pastelitos. Yeah, we went there.  Listen now on Apple Podcasts, Spotify, YouTube, or wherever you get your podcasts. Message Brenda Support the show

    S5 E76 Fireproof: A Candid Conversation with Chef Curtis Duffy

  4. Jun 8 ·  Video

    S5 E75 MICHELIN Guide Florida 2026: Hot Takes, Hard Truths, and a Few Receipts

    The 2026 MICHELIN Guide Florida results have arrived, and as expected, the reactions were immediate. In this episode, I break down the winners, the surprises, and the predictions that came true. From Emelina and Mutra earning their first stars to notable Bib Gourmand additions and some glaring omissions, we'll dive deep into what the results mean for Florida's evolving dining scene. But this episode goes far beyond the list itself. I tackle the increasingly heated debate surrounding Cuban culinary identity, the ongoing arguments about who deserves credit for shaping the future of Cuban-influenced fine dining, and why I believe the entire conversation has drifted away from what actually matters: the food. We'll also address some of the biggest misconceptions surrounding MICHELIN. This includes accusations of pay-to-play, inspector qualifications, and why criticism is healthy, but only when it's rooted in experience, curiosity, and a genuine desire to understand. Finally, we zoom out to discuss something even bigger than MICHELIN: the state of Miami food media, who gets to shape the narrative of a city, and why preserving the story of Florida's culinary growth matters now more than ever. Whether you love the guide, hate the guide, or simply enjoy following the conversation, this is one of the most important discussions I've had all year. Grab a glass of wine. Sit back. Listen in.  From my "palette" to yours.  Cheers! Brenda thewhetpalette.com Message Brenda Support the show

    S5 E75 MICHELIN Guide Florida 2026: Hot Takes, Hard Truths, and a Few Receipts

  5. May 20 ·  Video

    S5 E74 Behind Kojin: Chef Katherine Mederos on Motherhood, Michelin, and Miami

    What does it really take to build a restaurant in Miami right now? In this deeply personal episode of The Whet Palette Podcast, Chef Katherine Mederos of Kojin opens up about the reality behind the restaurant world: motherhood, Michelin pressure, burnout, sustainability, creativity, and surviving the chaos of hospitality while trying to build something meaningful. From Kojin’s early pop-up days with no true kitchen… to becoming Michelin Guide Recommended… Katherine shares the sacrifices, growing pains, and emotional moments that shaped both her career and her family. We also dive into pastry science, culinary school, sustainability initiatives, farm projects, Miami dining culture, work-life balance, and yes… finally fact-checking Chef Pedro Mederos’ version of how they met.  This episode is raw, funny, honest, and one of the most human conversations yet on The Whet Palette Podcast.  LISTEN HERE or find it on your favorite Podcast platform AppleSpotifyiHeartradioAmazon MusicAudibleFrom my palette to yours,  Cheers!  Brenda Message Brenda Support the show

    S5 E74 Behind Kojin: Chef Katherine Mederos on Motherhood, Michelin, and Miami

  6. Apr 22

    S5 E73 MICHELIN Guide Florida 2026: Perspective & Predictions

    The MICHELIN Guide Florida 2026 announcement is set for May 28, and this year, everything feels different. With the guide going fully statewide and the ceremony officially gone, the rules, the rhythm, and the expectations are all shifting. But what does that actually mean for Miami and for Florida as a whole? In this episode, dropping just ahead of the reveal, I break down the context you need before the results go live.  It’s not about spoiling predictions, it’s really about understanding the framework behind them. If last year taught us anything, it’s that most people react to the guide without fully understanding how it behaves and what it values.  You’ll hear: Which current starred restaurants I believe are secure and which ones are quietly vulnerableWhere I see potential star losses (yes, we’re going there)The strongest contenders for new stars, including the ones that feel inevitable vs. the true wild cardsThe only restaurant I believe is pressing toward two-star territory and whether Michelin will actually make that moveWhich long-overlooked spots deserve to finally break throughMy take on Bib Gourmand shifts, new additions, and where Michelin may expand its footprint across the stateThe wildcard regions (including areas outside Miami) that could reshape the conversation entirelyIt’s all about perspective from years of dining across Michelin-starred restaurants in the U.S. and abroad. I break down the patterns, the blind spots, and the signals some keep missing.  Listen in, and decide for yourself where Florida really stands before the guide makes it official. Michelin Guide Florida announcement: May 28 . Message Brenda Support the show

    S5 E73 MICHELIN Guide Florida 2026: Perspective & Predictions

  7. Mar 18

    S5 E72 The Fire Behind Apocalypse Miami: Smoke, Setbacks, and Success

    From Cancer Survivor to Pitmaster: The Story Behind Apocalypse Barbecue Miami may be known for cafecito and croquetas, but in this episode we’re talking about another side of the city’s food story: barbecue. In this episode, I sit down with Jeff Budnechky, the brawn behind Apocalypse BBQ,  to discuss: his childhood growing up in Miami and the early hustle mentality that shaped himhis experience as a two-time cancer survivor and how those battles changed his outlook on lifehow cooking at home became both comfort and creative outlet during an incredibly difficult chapterhow Apocalypse Barbecue began what it meant to build a barbecue concept in a city not traditionally known for barbecuehow Apocalypse created a distinctly Miami identity through flavors like cafecito, Cuban bread, mojo, and morethe role of branding, music, vinyl, and atmosphere in shaping the guest experiencehow community support helped turn Apocalypse from a pop-up into a movementthe realities of balancing marriage, business, growth, and high standardsthe new concepts and future projects currently in the workswhat a Michelin star would represent for a barbecue concept like thisThis episode is about much more than smoked meat. If love food stories with heart, hustle, and a strong sense of 305 pride, this one is worth a listen. Listen now, share the episode, and tag us on social media with your favorite takeaway. Every listen, share, save, and comment helps support my work and keeps The Whet Palette going. LISTEN AppleSpotifyiHeartradioAmazon MusicAudibleor on any major podcast platform.  WATCH on YouTube Cheers! Brenda Message Brenda Support the show

    S5 E72 The Fire Behind Apocalypse Miami: Smoke, Setbacks, and Success

  8. Feb 2

    S5 E71 Chef Jonathan Kaiser on Calusso, Pier Sixty-Six, and Raising the Bar in Fort Lauderdale

    Fort Lauderdale is having a moment, and Chef Jonathan Kaiser is part of the reason why. In this episode, I sit down with the South Florida native and the chef leading Calusso at Pier Sixty-Six Resort to talk about his journey from early kitchen obsession to high-level fine dining. We dig into what he learned cooking under Joël Robuchon in Las Vegas, why sauce is everything, the tiny details that make a restaurant feel truly luxurious, and what it takes to keep standards sky-high when you’re pushing serious covers. Also: the origin story behind his Instagram name, his obsession with consistency, the cheese dessert I’m obsessed with, and the restaurants he actually sneaks off to when he’s not running a kitchen. Hint: it has the word PANDA in the name. Yup, that one.  If you’re curious about Fort Lauderdale’s culinary glow-up, what Michelin standards look like behind the pass, or why “luxury” is really just a thousand tiny decisions done correctly, this one’s for you. LISTEN AppleSpotifyiHeartradioAmazon MusicAudibleor on any major podcast platform.  WATCH on YouTube Cheers! Brenda Message Brenda Support the show

    S5 E71 Chef Jonathan Kaiser on Calusso, Pier Sixty-Six, and Raising the Bar in Fort Lauderdale
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About

I’m a Cuban-American writer and podcaster who’s been telling Spanglish food, life, and travel stories since 2013. What started as a passion project has become a trusted, recognizable brand in South Florida’s culinary scene. By keeping it authentic and always showing up with curiosity (and probably a wine or cafecito on hand), I’ve built real relationships with chefs, restaurateurs, and a dedicated following of fellow flavor-hunters. My coverage ranges from white-tablecloth fine dining to the no- frills neighborhood spots. I was raised on pan con mantequilla, but my appetite spans the globe. Beyond the plate, I bring a background in interior design and dance, giving me a flair for aesthetics, rhythm, and storytelling that resonates with our vibrant audience. Think of me as your go-to guide for all things delicious, beautiful, and culture-soaked. Listen in as I tap into a hyperlocal community that’s vibrant, loyal, and always ready for the next bite (or adventure). Just don’t ask me to choose between a Michelin tasting menu and medianoche. I’ll take both, thanks. Brenda

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