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Sound Bites: Italian wine and cheese with Bari's Rebecca Severs

hwhitfield@dailymemphian.com (Holly Whitfield) — Mon, 26 Oct 2026 04:00:07 -0500

Rebecca Severs joined Holly Whitfield on “Sound Bites” to talk about running Midtown staple Bari Ristorante e Enoteca, working with her husband and three sons and the restaurant’s Italian wine and cheese programs.

Sound Bites: Smashburgers, 'filet o' Phish,' gummy bears get Gussied Up for bar's opening

hwhitfield@dailymemphian.com (Holly Whitfield) — Sat, 24 Oct 2026 04:00:12 -0500

Gussied Up bar has an official opening date. The bar’s menu includes smashburgers, a “filet o’ Phish” sandwich, frozen cocktails and gummy bears.

Sound Bites: Meet the new Muddy's Bake Shop owners

hwhitfield@dailymemphian.com (Holly Whitfield) — Wed, 21 Oct 2026 19:00:45 -0500

Belltower Coffee’s locations on Highland Street and at Shelby Farms Park added a third member to the family earlier this year: Muddy’s on Broad Avenue.

Sound Bites: How Jennifer Chandler hunts recipes and decides 'what to order'

hwhitfield@dailymemphian.com (Holly Whitfield) — Thu, 1 Oct 2026 14:48:26 -0500

Hunting down recipes from Memphis restaurants, choosing delicious dishes to recommend and writing about food are all part of what Jennifer Chandler calls “the best job in the world.”

Sound Bites: 'Donut' overlook this Midtown bakery

hwhitfield@dailymemphian.com (Holly Whitfield) — Tue, 29 Sep 2026 16:25:50 -0500

There’s at least one treat that people say they’ve driven hours for — and even shed a few tears over — at Jacques Louise Bakery.

Sound Bites: Memphis Farmers Market sampling of pork rinds, peas and pepper bacon

hwhitfield@dailymemphian.com (Holly Whitfield) — Fri, 25 Sep 2026 10:45:41 -0500

The Memphis Farmers Market board president joined Holly Whitfield on “Sound Bites” to talk 20 years of the market, Farm Fest on Sept. 27 and a tour of favorite market finds.

Sound Bites: Meddlesome's approach to Memphis water concerns and a changing brewery scene

hwhitfield@dailymemphian.com (Holly Whitfield) — Tue, 1 Sep 2026 16:37:00 -0500

Ben Pugh of Meddlesome Brewing joined Holly Whitfield to talk beer, the Cordova brewery and why he supports water sustainability in the era of AI data centers.

Sound Bites: JEM chefs talk brunch plans, tomato-tastic menu for Edgy Tomato Fest

hwhitfield@dailymemphian.com (Holly Whitfield) — Fri, 21 Aug 2026 11:10:06 -0500

Josh Mutchnick and Jamaurin “Vino” Wright join Holly Whitfield to talk about JEM Dining’s first three years and their plans for the Edgy Tomato Fest.

Sound Bites: What to expect at Memphis' first Edgy Tomato Festival

hwhitfield@dailymemphian.com (Holly Whitfield) — Thu, 13 Aug 2026 04:00:13 -0500

Edgy Tomato Fest organizers Stacey Greenberg and Anderson Goin joined Holly Whitfield to talk about the food, drinks, art and funky fun at the inaugural event Aug. 22.

Sound Bites: Cam Smith has an appetite for the spice of life (and cheesy bread)

hwhitfield@dailymemphian.com (Holly Whitfield) — Mon, 10 Aug 2026 13:41:41 -0500

Country clubs, oyster bars, casual cocktail lounges and plenty of “fancy” pop-up dinners. These are just a few of the kitchens where Memphis chef Cameron Smith cut his teeth before becoming the executive sous chef of Hog & Hominy.

Sound Bites: Mushroom queen and Groovy Gratitude guru to host Juneteenth dinner

hwhitfield@dailymemphian.com (Holly Whitfield) — Thu, 18 Jun 2026 20:37:58 -0500

Mushroom Queen Daishu McGriff said she wants the Umami Amora dinner on Juneteenth “to be a celebration of Black chefs where people can see the love through food.” She and dinner co-host Alicia Dixon are guests on “Sound Bites” this week.

Chef Kelly English talks Le Bon Appétit's culinary tradition

hwhitfield@dailymemphian.com (Holly Whitfield) — Thu, 11 Jun 2026 14:20:02 -0500

Chef Kelly English joined Holly Whitfield on “Sound Bites” to talk about the upcoming Le Bon Appétit culinary event, his personal connection to Le Bonheur Children’s Hospital and how he responds to online comments.

Sound Bites: Wiseacre owners on winning big and crowning themselves the Panuzzo King

hwhitfield@dailymemphian.com (Holly Whitfield) — Sat, 25 Apr 2026 04:00:12 -0500

When life gives you pizza dough, make panuzzo.

Sound Bites: Shroomlicious has popped up Downtown

hwhitfield@dailymemphian.com (Holly Whitfield) — Thu, 23 Apr 2026 21:27:48 -0500

The “Mushroom Queen” behind Shroomlicious Baby sat down with Holly Whitfield to talk about the ups and downs of her last few years and how eating in total darkness is saving marriages.

Sound Bites: Swamp Lounge to open in former Second Line space

hwhitfield@dailymemphian.com (Holly Whitfield) — Mon, 9 Mar 2026 14:15:14 -0500

The next era of Swamp Bar arrives the weekend of Feb. 26.

Sound Bites: Kelly English on Second Line's big move, Swamp Bar plans

hwhitfield@dailymemphian.com (Holly Whitfield) — Sat, 17 Jan 2026 04:00:03 -0600

The Second Line is moving, Swamp Bar is growing, Restaurant Iris is hosting special lunches and Kelly English is the podcast guest for the first two episodes of Sound Bites in 2026.

Sound Bites: Behind the scenes with The Daily Memphian's food writer

hwhitfield@dailymemphian.com (Holly Whitfield) — Sat, 29 Nov 2025 04:00:06 -0600

Ellen Chamberlain and Holly Whitfield talk about their favorite food stories from the year and three Memphis restaurants on their radars for 2026.

Sound Bites: Meet Fawn's chef

hwhitfield@dailymemphian.com (Holly Whitfield) — Fri, 28 Nov 2025 04:00:01 -0600

Theresa Schuenke moved to Memphis from Milwaukee in early 2025 to run the kitchen at Cooper-Young’s Fawn restaurant. She’s also the guest on this week’s “Sound Bites.”

Sound Bites: Brad McCarley talks charcuterie, cheese and Buster's Butcher

hwhitfield@dailymemphian.com (Holly Whitfield) — Fri, 21 Nov 2025 17:49:34 -0600

Porcellino’s. Curb Market. Puck Food Hall. Salt|Soy. These businesses have more in common than just being now-gone Memphis favorites.

Sound Bites: Spanakopita to moussaka — Greek family favorites find a wider table

hwhitfield@dailymemphian.com (Holly Whitfield) — Mon, 10 Nov 2025 15:52:10 -0600

From making baklava by hand as a child to pivoting from a brick-and-mortar restaurant in the aftermath of the pandemic, owner Corinne Knight shares the story of the Grecian Gourmet company.