Forking Around with Flavor South Florida

Forking Around with Flavor South Florida
  • 4.2 (5)
  • Business

Forking Around with Flavor South Florida is a podcast hosted by Kerri Paizzi, CEO of Flavor South Florida. It was created to give restaurant owners and industry professionals a space to talk openly about the behind the scenes of South Florida’s dining industry. These conversations are with the people who live in this industry daily - from owner-operators and chefs to hospitality partners, local collaborators, and more. Episodes are released in the lead-up to Flavor South Florida, the largest restaurant month in the region, running September 1 - September 30 across Palm Beach County and the Treasure Coast. The podcast features owners and operators from participating restaurants as they prepare for the event. Others bring perspective from marketing, sponsorship, and small business leadership. Collectively, their insights reveal how a dining community is built with intention and supported for the long term. The throughline of this podcast is sustainability in hospitality. It examines how strategic, community-driven initiatives such as Flavor South Florida can create opportunity during the most challenging time of year for local restaurants. Forking Around with Flavor South Florida is for operators, peers, and anyone serious about strengthening the restaurant industry from the inside out. Listen if you’re: A restaurant owner preparing for slow season and looking for smarter ways to stay visible A chef or operator who wants to think more strategically about marketing and protecting margins An entrepreneur interested in economical development A hospitality professional navigating staffing challenges, rising costs, and daily leadership decisions A small business owner interested in how community-driven initiatives support local economies Simply curious about how the restaurant industry actually works behind the scenes Connect: Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Forking Around Website: http://Www.FlavorSouthFlorida.com/podcast Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316 Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

  1. 5d ago ·  Video

    Chef Pushkar Marathe: Michelin Recognition and The Butter Chicken That Pays The Bills

    Kerri Paizzi sits down with Chef Pushkar Marathe, chef and co-owner of Stage Kitchen & Bar, Ela Curry & Cocktails, Mango Mercado and Boca Brasserie, to get the stories behind his Palm Beach County restaurants. Kerri and Pushkar discuss Stage’s famous butter chicken, a dish with enough of a following that guests started calling when it disappeared from the menu. Pushkar brought it back, and these days, he says, it helps pay the rent. Pushkar also shares how growing up on Air Force bases across India introduced him to different regional cuisines and sparked his curiosity about food around the world. He reflects on his training in Switzerland, where he honed his French cooking skills alongside chefs from across Europe. The conversation heads back to the 3030 Ocean kitchen in Fort Lauderdale, where Pushkar worked alongside Jeremy Ford and Niven Patel under Paula DaSilva. Kerri has questions about how so much talent came out of one restaurant, and Pushkar has stories, including his recollection of dodging steaks during dinner service. They also discuss Michelin Guide recognition for Stage and Ela, along with why listening to guests led Pushkar to reimagine his Boca Raton restaurant as Boca Brasserie. Kerri gets the details on Mango Mercado’s breakfast and lunch offerings, including the take-home meals, before asking what anyone considering opening a restaurant should know. Pushkar has plenty of advice. Kerri is happy to keep supporting them from the dining room. Connect: Stage: https://www.stagekitchenandbar.com/ Ela Curry and Cocktails: https://www.elacurryandcocktails.com/ Mango Mercado: https://www.mangomercado.com/ Boca Brasserie: ​​https://www.bocabrasserie.com/ Pushkar IG: https://www.instagram.com/pushkarry Forking Around with Flavor South Florida Podcast Instagram: https://www.instagram.com/forkingaroundpodcast Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316 This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

    Chef Pushkar Marathe: Michelin Recognition and The Butter Chicken That Pays The Bills

  2. Oct 8 ·  Video

    Chef Jeremy Ford: From Top Chef and Michelin Stars to Ford’s Farm

    What makes a Michelin-starred chef put his life savings into a farm? Host Kerri is asking Jeremy Ford, the Top Chef winner behind Stubborn Seed and The Butcher’s Club, and getting a look at the work going into Ford’s Farm. She’s even volunteering to get her hands dirty. They get into the practices behind Stubborn Seed’s Michelin Green Star, including turning kitchen scraps into compost, and how growing his own ingredients shapes what ends up on the menu. Jeremy also shares plans for a test kitchen where guests can watch the chefs cook. Kerri’s already picturing her next birthday on the farm. Jeremy’s story about using a fake ID to get his first restaurant job has Kerri sharing a few confessions of her own. They also talk about the family time that restaurant life can cost, with Jeremy reflecting on raising his daughter while building his career. And their shared love of ’80s rock comes with some disagreement about Bon Jovi. Kerri has a few things to say about that. Connect: Jeremy IG: https://www.instagram.com/chefjeremyford/?hl=en Ford’s Farm: https://www.fordsfarmmiami.com/ Stubborn Seed: https://www.stubbornseed.com/ The Butcher’s Club: https://www.pgaresort.com/dining/the-butchers-club/ Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316 This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

    Chef Jeremy Ford: From Top Chef and Michelin Stars to Ford’s Farm

  3. Oct 1 ·  Video

    Frank Eucalitto and Jodi Cross: The Business Side of the Restaurant Industry

    What’s behind the service charge on your restaurant bill? Kerri gets into the tipping debate with Café Chardonnay’s Frank Eucalitto and Jodi Cross of the Florida Restaurant & Lodging Association (FRLA). They discuss why some restaurants are changing the way servers are paid and how rising operating costs affect the decisions owners make. As Café Chardonnay approaches its 40th anniversary, Frank shares the dishes regulars won’t let him take off the menu and why he’s turned down opportunities to move the restaurant. Kerri remembers her first Flavor dinner there, and the conversation turns to the relationships that keep generations of guests coming back. Frank also explains how he’s using AI to organize sales data, and Jodi shares how FRLA helps local students pursue careers in hospitality. They make time for a few dining recommendations, too, including the places these longtime industry insiders choose on their nights off. Listen if you’re: Curious about tipping, service charges and what goes into your restaurant bill.Working in hospitality or considering a career in the industry.A Café Chardonnay regular looking for the stories behind a favorite restaurant.A foodie who loves discovering the stories behind your favorite restaurants.Connect: Cafe Chardonnay: https://www.cafechardonnay.com/ FRLA: https://frla.org/ Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316 This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

    Frank Eucalitto and Jodi Cross: The Business Side of the Restaurant Industry

  4. Sep 24 ·  Video

    Max Lennon and Andy O’Connell: From Australia to Delray Beach - Going Behind the Bar

    What makes an espresso martini worth ordering twice? Kerri Paizzi sits down with Max Lennon and Andy O’Connell for a look at what goes on behind the bar at Avalon, Lulu’s and CAMPI in Delray Beach. Andy has made her some seriously good martinis, so she’s getting into his secrets. They talk about why a packed brunch can be tougher than dinner service and what happens when someone calls out sick, only to show up in someone else’s Instagram story at a concert. The guys share their take on online reviews, and together they debate the food trends they’re ready to retire. Kerri has a few things to say about crispy rice showing up on every menu. Of course, she’s also finding out exactly what to order. CAMPI’s handmade short rib pasta gets its moment, along with the Avalon whipped ricotta she keeps coming back for. They even get into what the guys eat after a brutal shift. By the end, Kerri is planning her own little restaurant crawl through Delray. You might be, too. Listen If You're: A restaurant owner looking for insights on leadership, operations, and team cultureA hospitality professional interested in what it takes to run successful conceptsA foodie who loves discovering the stories behind your favorite restaurantsCurious about Delray Beach's growing dining scene and restaurant communityInterested in the business side of hospitality, guest experience, and restaurant growthConnect: Lulus Delray: https://www.lulusdelray.com/ CAMPI: https://www.campidelray.com/ Avalon Beach House: https://www.avalondelray.com/ Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316 This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

    Max Lennon and Andy O’Connell: From Australia to Delray Beach - Going Behind the Bar

  5. Sep 17

    Dallas Wynne: Balancing the Demands of Running a High-End Restaurant and Motherhood

    Dallas Wynne, Director of Operations at The Butcher’s Club at PGA National, joins Kerri to talk about her path from pastry chef to restaurant leadership, all while being a mom of two small children. Dallas shares how she makes time for her two young boys while working restaurant hours. They also talk about how she’s evolved as a leader and have a laugh about “gentle parenting” in the kitchen. Of course, Kerri had questions about the food. Dallas tells the story behind her signature brown butter snickerdoodle, and Kerri makes her case for keeping the spicy rigatoni on the menu. Listen if you’re: Balancing being a mom and running a restaurant Building a career in hospitality while raising a familyWhat it takes to be a strong female leader in the restaurant world Want to know what it takes to run a tight ship in a high volume restaurant Connect: Dallas Wynne IG: https://www.instagram.com/dallaswynne/?hl=en The Butcher’s Club Website: https://www.pgaresort.com/dining/the-butchers-club/ The Butcher’s Club IG: https://www.instagram.com/thebutchersclub.pbg/?hl=en Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316 This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

    Dallas Wynne: Balancing the Demands of Running a High-End Restaurant and Motherhood

  6. Sep 10

    Ben Foster: Behind the Business of Great Restaurants with Ben Foster of MLM Food Group

    What does it take to build a successful restaurant from the ground up and keep it thriving in an industry where the margins are tight, the hours are long, and expectations never stop growing? In this episode of Flavor South Florida, Kerri Paizzi sits down with Ben Foster, Director of Operations for MLM Food Group, the team behind Hudson's on the River and Townie's Tavern. From washing dishes as a teenager in Ohio to helping launch some of South Florida's most recognizable restaurant concepts, Ben shares the lessons he's learned from decades in hospitality, leadership, and operations. The conversation explores everything from opening restaurants and building strong teams to managing hundreds of employees, navigating rising costs, and adapting to an industry that has changed dramatically over the last twenty-five years. Ben also reflects on his time in the West Palm Beach restaurant scene, the importance of consistency, and why great hospitality starts with treating both employees and guests with respect. Equal parts business insight, restaurant war stories, and behind-the-scenes hospitality wisdom, this episode offers a candid look at what it really takes to succeed in one of the toughest industries there is. Based on the transcript provided. Listen If You're: A restaurant owner or hospitality professional looking to improve operations and leadershipAn entrepreneur interested in what it takes to launch and grow a successful restaurant conceptA manager responsible for building strong teams and workplace cultureSomeone curious about the realities of the restaurant business behind the scenesA food lover who wants to better understand the people and systems that create exceptional dining experiencesConnect with Ben Foster: Instagram: https://www.instagram.com/benfosterwpb Hudsons on the River: https://www.instagram.com/hudsonsontheriver Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316 This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

    Ben Foster: Behind the Business of Great Restaurants with Ben Foster of MLM Food Group

  7. Sep 3

    Chef Loel Miller: Leading Malka's Global Culinary Vision

    What does it take to go from commanding over 100 soldiers in the Israeli Army to leading one of the world's most exciting modern kosher restaurant concepts? In this episode of Forking Around with Flavor South Florida, Chef Loel Miller, Executive Chef and Culinary Director of Malka, shares his remarkable journey from military service in Israel to helping oversee the global expansion of Chef Eyal Shani's acclaimed restaurant group. Loel opens up about the lessons in leadership, teamwork, and resilience that continue to shape his approach in the kitchen today. He discusses his mentorship under Chef Eyal Shani, the philosophy behind Malka's ingredient-driven cuisine, and why hospitality is about much more than serving great food - it's about creating experiences that leave people happier than when they arrived. The conversation dives into the evolution of modern kosher dining, the challenges and opportunities of operating restaurants across multiple countries, and how each Malka location reflects the unique culture of its community. From Israeli olive oil and world-class hummus to seasonal ingredients and creative menu development, Loel shares the culinary principles that have helped make Malka a standout destination from Tel Aviv to West Palm Beach. Plus, hear his thoughts on comfort food, travel, hospitality, and why following your heart may be the most important ingredient for success - both in the kitchen and in life. Listen If You're: If you're interested in how military leadership skills can translate into success in the culinary world.If you're looking for a fresh perspective on modern kosher dining and hospitality.If you're passionate about Israeli cuisine, Mediterranean flavors, and ingredient-driven cooking.If you're a chef, restaurateur, or hospitality professional seeking inspiration for building a strong restaurant culture.If you're curious about the story behind Malka's global expansion and Chef Loel Miller's role in shaping its vision.This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

    Chef Loel Miller: Leading Malka's Global Culinary Vision

  8. Aug 27

    Noel Martinez: CEO of Palm Beach North Chamber of Commerce President & the Future of Business

    What does it take to build a thriving business community in one of the fastest-growing regions in Florida? In this episode of Flavor South Florida, Kerri Paizzi sits down with Noel Martinez, President and CEO of the Palm Beach North Chamber of Commerce, to discuss the economic forces shaping Palm Beach County. From healthcare and education to hospitality, construction, and financial services, Noel breaks down the industries driving growth and creating opportunities across the region. The conversation explores how the county's workforce is evolving, why attracting and retaining talent has become more important than ever, and what local businesses need to understand about the future of economic development. Noel also shares insights into the Chamber's role in supporting entrepreneurs, connecting businesses, and advocating for sustainable growth throughout Northern Palm Beach County. Whether you're a business owner, community leader, job seeker, or simply curious about where Palm Beach County is headed, this episode offers a valuable look at the people, industries, and opportunities shaping the future of our local economy. Listen If You're: A business owner looking to understand the future of Palm Beach County's economyAn entrepreneur interested in workforce development and local growth trendsA professional considering career opportunities in South FloridaA community leader invested in the future of Northern Palm Beach CountySomeone curious about the industries driving growth across our regionConnect with Noel Martinez Website: https://www.pbnchamber.com/ Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316 This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

    Noel Martinez: CEO of Palm Beach North Chamber of Commerce President & the Future of Business
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About

Forking Around with Flavor South Florida is a podcast hosted by Kerri Paizzi, CEO of Flavor South Florida. It was created to give restaurant owners and industry professionals a space to talk openly about the behind the scenes of South Florida’s dining industry. These conversations are with the people who live in this industry daily - from owner-operators and chefs to hospitality partners, local collaborators, and more. Episodes are released in the lead-up to Flavor South Florida, the largest restaurant month in the region, running September 1 - September 30 across Palm Beach County and the Treasure Coast. The podcast features owners and operators from participating restaurants as they prepare for the event. Others bring perspective from marketing, sponsorship, and small business leadership. Collectively, their insights reveal how a dining community is built with intention and supported for the long term. The throughline of this podcast is sustainability in hospitality. It examines how strategic, community-driven initiatives such as Flavor South Florida can create opportunity during the most challenging time of year for local restaurants. Forking Around with Flavor South Florida is for operators, peers, and anyone serious about strengthening the restaurant industry from the inside out. Listen if you’re: A restaurant owner preparing for slow season and looking for smarter ways to stay visible A chef or operator who wants to think more strategically about marketing and protecting margins An entrepreneur interested in economical development A hospitality professional navigating staffing challenges, rising costs, and daily leadership decisions A small business owner interested in how community-driven initiatives support local economies Simply curious about how the restaurant industry actually works behind the scenes Connect: Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Forking Around Website: http://Www.FlavorSouthFlorida.com/podcast Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316 Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.

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