The Perfect Bite

Sarah Perkins
  • 5.0 (5)
  • Food
  • Updated Weekly

Your fusion of food and entrepreneurship, The Perfect Bite brings you inspiring conversations with chefs, restaurateurs, CPG brand founders, food tech founders, and more in the food and beverage industry, highlighting their experiences and how they've cooked up something new. From emerging brands to established business owners, you'll learn from the best entrepreneurs in food, beverage, hospitality, and agriculture about how they started their businesses, what problems they're solving, the tough times they've overcome, and their best advice for entering these industries or starting your own business. We end each episode with the world's best and hardest question: What is your perfect bite?

  1. 1d ago

    Mira's Manny and Gina Ocasio Are Putting Buffalo on the Culinary Map

    Some things feel like fate. Manny Ocasio was working at Zahav during a rare lunch service when Gina walked in looking for her friend. They barely spoke. Months later Gina walked into a bar and Manny was sitting there. Everything unfolded from that moment. And now they run one of Buffalo's most exciting new restaurants together, as partners in life and in business. Manny and Gina Ocasio are the executive chefs and partners of Mira, a Mediterranean restaurant that opened in Buffalo's in November 2025, built around the simplest and most beautiful philosophy: the best quality ingredients, the simplest preparation, and food that makes you feel like you are sitting by sparkling Mediterranean water even when there are two feet of snow outside. In this episode, host Sarah Perkins sits down with Manny and Gina to chat everything from Gina's Italian American New Jersey childhood where her mom made everything from scratch including baby food, to Manny's Buffalo upbringing where both parents worked in restaurants and he resisted the family path right up until the moment he started washing dishes at 15 and never looked back. From Gina's years at CIA and Del Posto and Sqirl in Los Angeles, to Manny's formative time at Manresa at 17 years old. From meeting at Zahav, to moving to Buffalo during COVID, to building Mira around a Josper grill from Spain, hand-made culurgiones, and a kitchen crew that has been there since day one. This is a conversation about what it looks like when two people decide to do life together. Completely. In this episode, we cover: Gina growing up in a New Jersey Italian American household where her mom made everything from scratch including her baby foodManny growing up in Buffalo with a dad who was a chef and a mom who was a server, resisting the restaurant world right up until the moment he started washing dishes at 15Gina naturally gravitating toward pastry and baking from her mom's kitchenManny drawn to savory cooking for the same reason he struggled in school: learning with your hands, working through mistakes, being self-taughtManny obsessing over the Manresa cookbook and the Mind of a Chef episode featuring David Kinch, sending weekly emails to the restaurant until he got a responseLeaving Buffalo at 17 for a position at Manresa: the first time really traveling alone, figuring out logistics in Los Gatos, and the surreal experience of cooking in a kitchen he had only ever seen in videosGina's CIA experience in baking and pastry: the Apple Pie Bakery, cooking for the whole school, and the pressure that set the bar for everything that followedGina at Del Posto for four years before a Brooks Headley event in LA led her to eat at Sqirl and change the entire trajectory of her careerWhat Sqirl taught Gina: freedom with baking, whole grains, California produce, letting go of some rulesWhat California permanently installed in both of them: a philosophy of seasonality, local sourcing, and not doing much to a beautiful ingredientWhat they miss most about California: Manny the timing and length of the seasons, Gina a specific persimmon that a friend brought to SqirlMoving back to the East Coast: Gina to open a restaurant in Philly, Manny to Zahav and Jean-GeorgesGina recognized as Best Pastry Chef by Philadelphia MagazineZahav winning Outstanding Restaurant the year Manny was thereMeeting at Zahav during a rare lunch service: Gina looking for her friend, Manny at the door, and months later reuniting at a barMoving to Buffalo during COVID and the timing that made it all click: Manny's friend leaving the chef position at Grange Restaurant Group, a pastry job opening for GinaBusiness partners Caryn Dujanovich and Brad Rowell: the owners of Grange Restaurant Group who trusted a 23-year-old Manny to run their kitchen and eventually became co-founders of MiraThe Mira name: born from the Spanish kitchen word that means look but means everything, the universal kitchen version of jawnThe restaurant Mira took over: an iconic Buffalo location that operated for over 40 years that Manny grew up going to for breakfastThe Josper grill from Spain: the first thing they bought and the piece of equipment everything at Mira is built aroundSignature dishes: beef tartare, culurgiones (Sardinian potato dumplings in fresh tomato sauce), and anything from the Josper grillThe team that has been there since day one and the culture they are buildingBuffalo in summer: the busy patio season where nobody leaves because the summers are so shortStaying even-keeled and working through the daily crises of restaurant ownershipWhy Buffalo deserves to be on the food travel list: the Bills, Niagara Falls, proximity to Toronto, and a city that is genuinely finding its own identityA cookbook they keep talking about putting in real food they are proud ofAdvice for founders: surround yourself with people who share your vision, and put yourself in situations for someone else before you do it for yourself Find Manny, Gina, and Mira: Address: 1081 Elmwood Avenue, Buffalo, New YorkWebsite: mirabuffalo.comInstagram: @mirabuffalo Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

  2. Aug 13

    Takeaways: The Savory Protein Bar the World Needed | Ash Baxter

    She spent six years evaluating CPG founders from the other side of the table, sitting in boardrooms at TRUFF and Erewhon-backing growth firms while secretly thinking she would never be the one to jump. And then she ate one too many chocolate flavored protein bars at midnight in a finance office and finally said enough. Ash Baxter is the founder of Takeaways, a savory puffed protein snack bar that she spent two and a half years developing, launched for pre-order on June 10th, started shipping June 24th, and has already sold 45,000 bars in its first month. She is a former investor at Stripes and Sky Partners, a Stanford D1 rower who had to make weight as a coxswain and learned the protein to calorie ratio at age 13 from her mom's nutrition plan, and the person who genuinely cannot carry on without a tin of Maldon salt in her bag. The concept behind Takeaways is elegant: Cheese is the savory chocolate. The flavors are indulgent, the macros are table stakes, and the brand is built around joy rather than nutrition—12 grams of protein, 120 calories, three grams of fiber, and characters called Slice Slice Baby, You Cheddar Believe It, and Pepper Jacked who all live in Takeaways Town. In this episode, host Sarah Perkins sits down with Ash for a genuinely fun and insightful conversation about what it looks like when a CPG investor becomes a CPG founder, including the concept study that showed 85% of protein bar consumers would buy Takeaways, the food scientist who told her "cheese is the savory chocolate," her fiancé's mom who turned out to be the real product development genius, and the private equity firm in Chicago that has placed three orders in one month without knowing they are Takeaways' best customer so far. In this episode, we cover: Growing up in San Francisco in a food and wine obsessed family whose road trips were planned entirely around eatingA first job bio that listed an Acme sourdough baguette and an oaky chardonnay as favorite foodsBecoming a coxswain at age 12 for Marin Rowing after a chance encounter with her sister's boyfriendLearning the protein to calorie ratio at age 13 from her mom's nutrition plan and carrying that philosophy ever sinceThe protein bar addiction that started at boarding school in New Hampshire when she lost her "nutritionist" momStanford, D1 rowing, and a Stanford Women in Business club that introduced her to StripesSix years as a CPG investor at Stripes and Sky Partners: fashion, beauty, food, and beverageBeing on the board of TRUFF and learning the most important lesson in CPG: amazing product first, alwaysHow TRUFF's founders built an Instagram following before they built a productMeeting mentor Mark Ramadan, founder of Sir Kensington's and former CEO of Hu Chocolate, through the TRUFF boardWorking crazy finance hours and eating five chocolate protein bars a day until she could not take it anymoreThe aha moment: TRUFF in cottage cheese was getting out of hand so she started tinkering in the kitchenHer fiancé's mother, an incredible chef and baker, iterating on recipes from Washington state while Ash was in BostonWhy she brought in food scientist Barb Stuckey and gave her life savings to the food science teamThe moment Barb told her "cheese is the savory chocolate" and everything clickedA concept study showing 85% of protein bar consumers would buy Takeaways and 70% would not change their sweet bar behaviorWhy Takeaways says "puffed snack bar" not "protein bar" on the packagingLaunching nut-free and why that matters for schools, offices, and familiesCharacters: Slice Slice Baby, You Cheddar Believe It, and Pepper Jacked, all residents of Takeaways Town45,000 bars sold in the first month, number one in bars and jerky at Pop Up Grocer since July 10thGoing into Foxtrot locations and Oakville Grocery in the Bay AreaA private equity firm in Chicago placing three orders in one month as their best customerInvestors: BFG (Boulder Food Group) and Rocana Venture PartnersFirst hire Mackenzie Lukas, formerly of Hormble, joining as a game changerWhy she raised before going to market: To debate the thesis rather than prove the numbersAdvice for founders: Be obsessed with your own product and be your biggest evangelist Find Ash and Takeaways: Website: eattakeaways.comInstagram, TikTok, and social: @eattakeawaysAvailable to purchase online and at select retailers including Pop Up Grocer and Foxtrot Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!  You can follow us on social media @perfectbitepod and sign up for our newsletter!

  3. Aug 6

    Yama Seafood: 50 Years of World Class Seafood | Nobu Yamanashi

    Kingo Yamanashi bought his first bluefin tuna for a dollar from a recreational fisherman. He did not have a refrigerated van. He did not speak English. He did not know how to break down a tuna or even have a scale to weigh it. He just put it in a van with some ice, drove it back to New York, and let the chefs cut whatever they wanted while he calculated the weight by feel. That was 1977. Today, Yama Seafood is the purveyor behind the seafood programs at Le Bernardin, Masa, and more of the most celebrated restaurants in the world. Nobu Yamanashi is the president of Yama Seafood, the New Jersey based Japanese seafood company his father built over nearly 50 years. In this episode, host Sarah Perkins sits down with Nobu for a conversation that covers the full arc of a remarkable family legacy: from a father who chased bluefin tuna migration patterns up and down the Northeast coast and taught fishermen how to bleed their catch properly so he could pay them more, to a son who started as a warehouse worker cleaning drains and re-icing salmon before he ever touched a spreadsheet. And then modernized the entire operation with an ERP system he implemented in February 2020, moments before the pandemic hit. This is a conversation about legacy, reinvention, and what it means to carry a family business into its next generation without losing the soul of what made it extraordinary in the first place. In this episode, we cover: Growing up in New Jersey in a fully Japanese household where Nobu did not speak English until age four or fiveBento boxes in a 1980s lunchroom when bento boxes were decidedly not coolA father who brought home kilos of gifted caviar and ate it on crackers with his kids without caring about the priceWorking at Quiznos in high school for six dollars an hour and eating meatball sandwiches made from the end piecesA financial media startup that did not work out, followed by corporate roles at Mercedes-Benz and Rolls-Royce that accidentally taught him everything about the ultra-luxury marketWhat selling Rolls-Royces taught him about access, scarcity, and demand that he still applies every day at Yama SeafoodJoining the family business as a warehouse worker: cleaning drains, picking and packing, re-icing salmon, going on deliveriesThe pen and paper fax machine order system that required seven or eight people an hour of administrative prep every single dayImplementing an ERP system in February 2020, one month before the pandemic, and why that decision may have saved the companyCOVID: going from 1,000 plus orders a week to 50, turning a million dollars of fresh seafood into community fish boxes sold below cost just to generate cashBuilding Yama Seafood's direct to consumer business from a Squarespace website he made himself during the pandemic55% repeat customers and a community of home sushi enthusiasts who have become genuine brand advocatesHow his father pioneered bringing year-round bluefin tuna to New York by flying fish in from Hawaii to close the seasonal gapWhy Nobu made the decision to eat tariff costs rather than pass them to restaurant partners during the most recent economic pressureThe leadership turning point during COVID when he asked his team to take pay cuts to stay open and serve the restaurants that needed themBeing a trained tuna carver and producing private events for Rolls-Royce and Moët HennessyPlans for a new warehouse with a test kitchen, a speakeasy omakase counter, and a destination for chefs and guestsLearning to work on the business rather than in it: a seven year journey to trusting his teamTaking his daughters to Japan for the first time to connect them with the family and culture that built everythingAdvice for founders: keep fighting, roll with the punches, and never stop improving Find Nobu and Yama Seafood: Website: yamaseafood.comE-commerce: shop.yamaseafood.comInstagram: @yamaseafoodLinkedIn: Nobu Yamanashi (daily posts) Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

  4. Jul 30

    James Beard Winner Chef Sarah Thompson Brings Coastal Mexico to Vegas

    She didn't want to move to Las Vegas. She moved anyway for a restaurant that was supposed to open March 16th, 2020. And then she stayed, kept pushing through two years of pandemic uncertainty, and built something so extraordinary that just the other month she became the 2026 James Beard Award winner for Best Chef: Southwest, the first time Las Vegas had been recognized on the James Beard platform in 15 years. Chef Sarah Thompson is the executive chef of Casa Playa at Wynn Las Vegas, a coastal Mexican restaurant she opened in September 2021, now approaching its fifth anniversary. She is also the 2026 James Beard Award winner for Best Chef: Southwest, the first time Las Vegas has been recognized on the James Beard platform in 15 years. And host Sarah Perkins met her on the red carpet a few weeks before this conversation, already knowing she was talking to someone extraordinary! In this episode, Sarah tells the whole story. From a mom who has organized every Bon Appétit magazine from 1989 to 2022 by year in the basement, to a decisive 17-year-old who knew exactly what she wanted and went straight to the Culinary Institute of America right out of high school. From learning the French brigade system at school while sneaking into New York City on weekends to eat at Eleven Madison Park and Momofuku Ssam Bar, to learning to break down fish at Marea, to having her entire creative understanding of cooking transformed by Wylie Dufresne at Alder, to the turning point of her entire career working under Daniela Soto-Innes at Cosme, where she knew nothing about Mexican food and had her palate completely transformed. And then a phone call to come to Las Vegas for a restaurant slated to open March 16th, 2020, which tells you everything you need to know about what happened next. Casa Playa is Sarah's love letter to coastal Mexico, built in the Nevada desert, sourcing corn from Masienda and mushrooms from a hydroponic farm in Las Vegas, and employing a kitchen where four of six chefs are women. It is also a restaurant that is about to add a tasting counter with eight to ten seats and two seatings per night, and a chef who has no intention of slowing down. In this episode, we cover: Growing up in the suburbs of Boston with a mom who collected every Bon Appétit magazine from 1989 to 2022 and organized them by yearFamily dinners every night and discovering that not everyone did thisGoing straight to CIA out of high school and spending weekend trips eating at Eleven Madison Park, Gramercy Tavern, and Momofuku Ssam BarLearning to be a line cook at Marea under Amador Acosta and working the fish roast station for a yearWylie Dufresne at Alder teaching her to think about food completely differently and use parts of her brain she never knew she hadWalking into Cosme knowing nothing about Mexican food and having her entire palate transformedThe flavors, the community, the communal feeling of Mexican cuisine and why it always brought her backTraveling to Mexico City, Oaxaca, and the Yucatan during her Cosme yearsMasienda: working with them for 15 years since Cosme was their very first restaurant customerMoving to Las Vegas to open Ilio with Daniela Soto-Innes and Enrique Olvera, slated to open March 16th, 2020Wynn Las Vegas asking her to stay and build her own coastal Mexican restaurant from a blank briefCasa Playa opening September 2021 and approaching its fifth anniversaryBuilding a kitchen where four of six chefs are women and more than 50% of the team is femaleWhy female cooks and leaders gravitated to Casa Playa without her actively seeking itBeing the only female executive chef at Wynn Las Vegas when she arrived, now one of fourThe Women's Hospitality Initiative in Las Vegas: from 40 people to 90 to 100 across two annual eventsSourcing: corn from Masienda in Mexico, mushrooms from Desert Moon hydroponic farm in Las Vegas, produce from Santa Monica Farmer's MarketMaking all tortillas, tostadas, and tamales in-house from heirloom cornThe Wynn Las Vegas's warehouse, lobster tanks, and the infrastructure that supports a property of this scaleGoing from shame about living in Las Vegas to fierce pride in what is being built thereWorking on a tasting counter: eight to ten seats, two seatings, showcasing masa and seafood in a more elevated formatThe 2026 James Beard Best Chef: Southwest win and what it means for her young team and the city of Las VegasUpcoming: Chef's Table Festival in Park City August 13 through 16 and Wynn Revelry by Chef's Table September 18 through 20Advice for founders: do not give up, take risks, and do not let the fear of the unknown stop you Find Sarah and Casa Playa: Instagram: @sarahcthompson_ and @casaplaya.wynnCasa Playa at Wynn Las Vegas: wynnlasvegas.com/dining/fine-dining/casa-playaChef's Table Festival: Park City, August 13 through 16Wynn Revelry by Chef's Table: September 18 through 20 Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!  You can follow us on social media @perfectbitepod and sign up for our newsletter!

  5. Jul 23

    Zingerman's Bob Bennett on Culture and 22 Years of Leadership

    Some people spend their careers looking for the right place. Bob Bennett found his 22 years ago and never looked back. Bob Bennett is the head chef of Zingerman's Roadhouse in Ann Arbor, Michigan, one of the most beloved and respected restaurant institutions in the Midwest. He started as a line cook before The Roadhouse even opened its doors, helped paint the outside of the building that summer, survived a soft opening of 300 people with one day of training, and has been there every day since. What keeps him? The team, the culture, the guests, the sourcing obsession, the philosophy that food and hospitality can change people's lives, and a co-founder who still walks through the restaurant almost every single day in year 45 of the business. In this episode, host Sarah Perkins sits down with Bob for a conversation that covers everything from mac and cheese out of a box in the mid-80s to sourcing whole hogs from a farmer 30 minutes away in Milan, Michigan. From studying sandwich menus instead of attending psychology classes at Eastern Michigan, to sitting in front of US senators explaining that without the Restaurant Revitalization Fund there would be no more sandwiches for them. From the open book management philosophy that makes Zingerman's feel genuinely different, to the no drama culture that keeps the average Roadhouse staff tenure at eight or nine years in an industry known for burnout and turnover. This is a conversation about what happens when a business genuinely means what it says about people first, and what 22 years of that philosophy actually looks like from the inside. In this episode, we cover: Growing up in the mid-80s with mac and cheese, Hamburger Helper, and microwave cookbooks alongside family restaurant outings that introduced him to mussels and good seafoodThe importance of people at the table more than the food itself, including 20 person family gatherings around an island bar eating KFCStarting at Mongolian Barbecue with four friends around a circular grill for tips and frozen soup cubesStudying psychology at Siena Heights, Eastern Michigan, and community college while working in restaurants and reading sandwich menus in classA friend bringing him to stage at Zingerman's Deli and immediately falling for the energy of the lineThe Roadhouse opening managed by Alex Young and how Bob got in the doorKnowing only three of five French mother sauces in his interview and still getting the jobHelping paint the outside of the Roadhouse building on scaffolding that summer before it openedA "soft" opening of 300 people with one day of training on September 15thHow the Roadhouse menu has evolved while holding true to its American Southern coreSourcing whole hogs from Neil Bastian in Milan, Michigan, 30 minutes away, with 150 hogs raised a yearDahardi sourcing Tellicherry black pepper directly from farmers in IndiaThe open book management philosophy: sharing all numbers with all staff so everyone has the full pictureThe no drama culture: treating each other with kindergarten rules and having human conversationsAverage Roadhouse staff tenure of eight to nine years in an industry known for 90 day churnMaria Mendez: a server who was there on day one and is still there many years laterAri Weinzweig, co-founder of Zingerman's, still walking through the Roadhouse almost every day in year 45ZingTrain: the Zingerman's leadership and management training program that has spread nationwideThe Independent Restaurant Coalition: from pandemic Zoom calls with senators to fly-ins on Capitol HillWhy the independent restaurant industry is a bipartisan community resource that employs the second or third most people in the USThe spinning wheel of challenges facing independent restaurants: inflation, mergers, immigration policy, and rising ingredient costsSouthern Foodways Alliance symposium as an annual source of inspiration outside the buildingA ridiculous cookbook collection as a primary learning toolAnn Arbor as an emerging food destination with Miss Kim, Echelon, Knight Steakhouse, and moreWhat Bob is most proud of: the people in his kitchen every single dayAn upcoming No Kid Hungry charity dinner in July and farm dinners in Ann ArborAdvice for founders: ask for help, because the results are so much grander than struggling through alone Find Bob and Zingerman's Roadhouse + Deli: Instagram: @chef.bob.bennett, @zingermansroadhouse, @zingermansdeliFacebook: Bob BennettZingerman's Roadhouse: zingermansroadhouse.comZingerman's Deli: zingermansdeli.com Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!  You can follow us on social media @perfectbitepod and sign up for our newsletter!

  6. Jul 16

    BLiS Gourmet on Great Lakes Caviar, Wild Flavors, and Giving Back

    Because life is short. That is what BLiS stands for. And after 23 years of bourbon barrel aged maple syrup, wild Great Lakes caviar, smoked soy sauce, fish sauce, vinegars, and tamari built from a single forager's obsession with wild flavor and zero waste, it is hard to argue with the philosophy. Chef Steve Stallard and Sarah Sherman are the co-owners of BLiS Gourmet, a Grand Rapids, Michigan-based artisan pantry brand that started with a bucket of live brook trout, a handful of barrels sourced from a trip to Kentucky, and a conviction that the most extraordinary flavors in the world are hiding in nature and in the bottom of a good bourbon barrel. In this episode, host Sarah Perkins sits down with Steve and Sarah for a conversation that is as layered and complex as a BLiS product itself. From Steve's childhood garden where he learned what a perfectly ripe heirloom tomato actually tastes like, to washing dishes at 14 while fishing and hunting everything he could find, to watching Grant Achatz walk through his kitchen at 17 years old and knowing immediately he was watching a future superstar. From Sarah's flight from pilot training to nursing school to bartending, and the moment she shoved her foot in the door at BLiS and never looked back. And from a bucket of brook trout roe that started an entire Great Lakes caviar program, to bourbon barrels reused so many times they eventually end up as planters for petunias. This is a story about respecting what nature gives you, building a business around the life you want to live, and finding that the most loyal customers in the world are the ones who have tasted the difference and can never go back. In this episode, we cover: Steve's childhood in an organic garden his dad kept expanding with "cheap child labor"Sarah's childhood with PBS, Julia Child, open fire camping cooking, and a dad who snuck something spicy into every recipeSteve washing dishes at 14, hunting and fishing, and a Lithuanian group at a convention center who fed him smoked eel and blood sausage and changed his palate foreverThe moment at a Dow Chemical club kitchen where a bucket of live brook trout led to Steve teaching himself to cure roeDriving to Kentucky, knocking on distillery doors, and putting $3,000 worth of maple syrup in a bourbon barrel to start it allHow the barrels get reused: syrup, then vinegar, then fish sauce, then tamari, then beer aging, then cut in half as garden plantersSarah meeting Steve at wine dinners through a mutual restaurant connection, bonding over mushroom hunting, and shoving her foot in the BLiS door 15 years agoWorking together for over two decades: the sibling dynamic, the chair kick signal, and "don't sink the ship"BLiS flagship products: bourbon barrel aged maple syrup and wild Great Lakes roeWild char roe versus wild steelhead roe: the flavor profiles, the colors, and why they sell theirs frozen for maximum freshnessGrant Achatz at 17 years old in Steve's program kitchen: knowing he was watching a superstar before anyone else didHow to actually order BLiS caviar: call them directly for availability and shipping coordination for maximum freshnessNine years working with the culinary arts program at Lakeland Correctional Facility and the James Beard Award winning documentary about Coldwater KitchenThree Specialty Food Association Fancy Food Show gold awards, including the Colicchio AwardBrand refresh driven by glass bottle availability and keeping prices accessibleNew: automated bottling and labeling equipment that will allow BLiS to co-pack small batch runs for early stage CPG foundersWhat is coming next: private label services and a potential new caviar SKU in October or NovemberMichigan as a food destination: the Great Lakes bounty, Detroit's resurgence, and the first American Culinary Federation Conference coming to Grand RapidsWhat they are most proud of: creating careers, mentoring people, and the relationships that go far deeper than the products Find BLiS Gourmet: Website: blisgourmet.comInstagram and Facebook: @blisgourmetTo order caviar: Call directly for availability and shipping coordination Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

  7. Jul 9

    Rita Sodi and Jody Williams: Iconic Food, Life and an Empire of Community

    Some restaurants feel like places. Via Carota feels like a person. Warm, unhurried, deeply intelligent, and completely unconcerned with trends. That’s not an accident. It is the direct result of two women who have spent decades building exactly the places they wanted to eat in, and refusing to compromise on a single detail along the way. Rita Sodi and Jody Williams are the co-owners of I Sodi, Via Carota, Buvette, Bar Pisellino, Commerce Inn, Officina 1397, and Officina del Bere, among the most beloved and respected restaurant and hospitality concepts in New York City. Rita came from Florence via a career in fashion and denim, with a Tuscan childhood where her mother cooked everything from the garden and nothing arrived out of season. Jody came from California via a “fend for yourself” household, a hotel steward job she did not fully understand when she applied for it, and nearly six years cooking in Italy, three in Reggio Emilia and three in Rome. They met over asparagus. They fell in love and went into business because the only way to see each other was to open a place together. And they have been building community and their lives ever since. In this episode, host Sarah Perkins sits down with Rita and Jody for a conversation as rich and layered as their famous green salad. They talk about the Tuscan food rituals that shaped Rita's entire philosophy, the Diana Vreeland quote that guided Jody's early career ("The eye must travel"), the eight tables at I Sodi whose menu has barely changed in 18 years, and what it means to ask yourself "How do we feel?" before every single business decision. They also share exclusive details about fire roasted coffee coming from outside Florence in September, a new patisserie and forno expanding Bar Pisellino, and their new Via Carota sparkling cocktail line. And they share what it means to get old with your customers, including a second generation guest who used to come to the bar as a boy with his mother. In this episode, we cover: Rita growing up in Tuscany with a mother who fed the family from the garden every single dayJody growing up in a single mom California household, fighting over fudge, and cooking her London broil on a hibachi as a kidRita's career in fashion and denim in Florence: the Big E vintage Levi's, the passion, and the pivotJody knocking on a hotel door in San Francisco and asking what a steward job actually wasJody's six years in Italy: three in Reggio Emilia, three in Rome, and falling completely in loveDiana Vreeland's "the eye must travel" and how travel shaped both of their careers and palatesHow Buvette on Grove Street started as a place Jody could sustain herself creatively with big ideas and modest meansRita opening I Sodi with eight tables and a menu that has barely changed in 18 yearsMeeting over asparagus and realizing they were going to do life together, restaurants includedVia Carota, the “green monster” salad, and building a place where they wanted to eatHow they ask "How do we feel?" before every single creative and business decisionBar Pisellino: opening with no bar stools, teaching themselves mixology, traveling the world to learnVia Carota Craft Cocktails: bottling negronis and sparkling cosmos so anyone can have their quality anywhereOfficina del Bere: the bottle shop and the Italian art of drinkingOfficina 1397: named after the year the Renaissance began and what that means to themExclusive: fire roasted wood coffee from outside Florence coming in SeptemberExclusive: a new patisserie and forno expanding Bar Pisellino with bomboloni, biscotti, and savory itemsGetting old with their customers: a second generation guest who used to come as a boyWhy they never plan, never follow trends, and always figure it out as they goWhat they are most proud of: their relationship, the restaurants, and becoming part of people's livesTheir advice for founders: be open to where opportunities take you and just go for it Find Rita, Jody, and their concepts: Via Carota: @viacarota | viacarota.comI Sodi: @isodinyc | isodinyc.comBuvette: @buvettenyc | ilovebuvette.comBar Pisellino: @barpisellino | barpisellino.comVia Carota Craft Cocktails: available online (drinkviacarota.com) and at select retailersCommerce Inn: @commerceinn | thecommerceinn.comOfficina 1397Officina del Bere Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

  8. Jul 2

    Norman Fenton's Cariño is a Love Letter to Mexico, Family, and Purpose

    You can taste the love someone puts into their cooking. And the opposite is true too. Norman Fenton is the Michelin starred, James Beard nominated chef and co-owner of Cariño, a modern Mexican restaurant in Chicago's Uptown neighborhood that is, in every sense, a love letter. A love letter to his wife Karina and their sons. A love letter to her family in Quintana Roo. A love letter to Mexican cuisine, culture, and the Latino community that has shaped his entire career and life. In this episode, host Sarah Perkins sits down with Norman for a conversation that traces an extraordinary arc: From a 14 year old in Detroit cooking purely for a paycheck, to a transformative scallop dish that revealed food could be art, to the demanding kitchens of Alinea Group and five and a half intense years at Schwa under Michael Carlson, to a spontaneous decision to drive his car from Chicago to Tulum, Mexico rather than fly it abroad, which changed the entire trajectory of his life. That decision led him to WILD, to his now wife Karina, to a years long immigration process he describes candidly and emotionally, and ultimately to Cariño in Chicago, where nearly every single object inside the restaurant, from the chandelier to the place mats, was handmade by artisans Norman personally knows and has visited in Mexico. Nothing in the restaurant was ordered. Everything was sourced directly, with intention, and with the explicit goal of putting money directly into the hands of the families who made it. Norman also opens up about Cariño's ongoing commitment to Latinos Progresando, a Chicago nonprofit focused on immigration support for the Latino community, through their monthly Tacos and Friends guest chef taco omakase dinners, which have raised nearly $40,000 in two and a half years. And he shares an exciting first look at Molino Los Hermanos, a forthcoming tortilleria and casual sister concept opening at the end of summer right next door to Cariño. In this episode, we cover: Growing up in a non-food family in Detroit where special occasions meant Red Lobster and Morton’s SteakhouseStarting in restaurant kitchens at 14 purely to earn moneyThe hazelnut crusted scallop dish from mentor chef Derick Watson that changed everythingYears at Andiamo learning real in-house butchery and pasta productionBecoming a de facto executive chef in his early 20s and learning leadership the hard wayDeciding to leave Detroit for a Michelin market and choosing Chicago Staging and working at The Aviary and The Office under Alinea GroupExperiencing kitchen toxicity firsthand and the moment that changed his trajectoryHis first ever Michelin starred meal at Schwa and immediately falling in love with itFive and a half transformative years at Schwa under chef Michael CarlsonFinding his culinary voice through nostalgia, emotion, and personal memoryThe decision to drive his car to Tulum, Mexico rather than pay to fly it to Japan or FranceMeeting his now wife Karina and learning Spanish to fall in love with her properlyBecoming executive chef of WILD under business partner Karen YoungThe pandemic, years of commuting between Chicago and Tulum, and a son born mid chaosBrass Heart, a Chicago restaurant whose menu organically became more and more MexicanThe phone call that closed Brass Heart and the business plan Karen and Norman built on the spotDesigning Cariño: nearly every object in the restaurant handmade and sourced directly from artisans in MexicoThe personal stories behind the framed photos in the restaurant bathroomSingle origin heirloom corn and direct relationships with farmers in Oaxaca and beyondThe four and a half year immigration process for his wife and the toll it took on his familyTacos and Friends: a monthly guest chef taco omakase dinner series benefiting Latinos ProgresandoNearly $40,000 raised for immigration support in two and a half yearsWhy he believes money and voice are the most powerful tools for changeBeing a James Beard finalist and what it means for the broader conversation around Mexican cuisineAn exclusive first look at Molino Los Hermanos: a tortilleria and casual sister restaurant opening end of summerAdvice for founders: sacrifice yourself to your craft and give it everything Find Norman and Cariño: Instagram: @carinochicago, @chefnormdoeCariño: 4662 North Broadway, Chicago, IllinoisLearn more about Latinos Progresando: @latinosproTacos and Friends: monthly guest chef series, details on Cariño's InstagramSubscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!  You can follow us on social media @perfectbitepod and sign up for our newsletter!

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About

Your fusion of food and entrepreneurship, The Perfect Bite brings you inspiring conversations with chefs, restaurateurs, CPG brand founders, food tech founders, and more in the food and beverage industry, highlighting their experiences and how they've cooked up something new. From emerging brands to established business owners, you'll learn from the best entrepreneurs in food, beverage, hospitality, and agriculture about how they started their businesses, what problems they're solving, the tough times they've overcome, and their best advice for entering these industries or starting your own business. We end each episode with the world's best and hardest question: What is your perfect bite?

Information

  • Creator
    Sarah Perkins
  • Years Active
    2025 - 2026
  • Episodes
    76
  • Rating
    Explicit
  • Copyright
    © Sarah Perkins
  • Show Website
    The Perfect Bite