Course 6: Mozzerella Bar and Hidden Bread Pudding

In this episode, we cut it up with non-other than Chef extraordinaire Michael Wiley, where we touch on his path from not being interested in the world of food to owning multiple restaurants.  We dig deep into the dangers of alcoholism in the industry, his path of sobriety, and the importance of putting people first. Learn about his new Restaurant Scratch and all his menu items for Restaurant Week that launches TODAY!

It's Brunch with the Babes of Ten/6! Early bird gets the mimosa, so we flapped our little wings over to Spokane's top breakfast spot Bruncheonette to announce some amazing news for Ten/6, talk specialty menus, debate where breakfast food hierarchy and learn some Cajun and Disney background of why they were named on Yelp's 'Top 100 places to eat in the US"

Pinkies up! This week we host our first Beer Dinner with Yaya Brewing Co-owner Jason Gass. We hunker down at Spokane Hot Spot Wooden City and feast like kings as we talk about what makes a menu item become iconic, bogus yelp reviews, who has the cities best chicken wing and get an inside look behind the scenes of the Distributer/Restaurant relationship.

In this episode, Adam Hegsted takes a break from being a James Beard award finalist, Chef, Restaurateur, and probably Batman to talk shop and feed on Logan Tavern's Fair Food Fresh Sheet. We learn all about Spokane Juice, The Bear on FX, and how deviled eggs became a Hegsted trademark.   He spills the beans on some of his newest projects, Crave Food Festival and how you juggle a wife, kids, and running 100 restaurants while I try to listen as I transition into Yogi Bear over hand-dipped corndogs.

We shake it up at Fan Favorite 'Prohibition Gastropub' with Chef/Owner Juli Norris who is opening two new restaurants (Kasa & Loren) in the heart of downtown.  Be first to hear her amazing plans while I navigate 3-5 candied-bacon jalapeno poppers in and around my mouth.  We talk about what makes a TRUE gastropub, being a Lady Chef in a male dominant industry, and how being a true foodie resembles Pokemon - "Gotta catch them all!"

We get fat with two time James Beard award finalist and Top Chef Season 13 competitor Chef Chad White by Ordering the entire left side of the menu at Kismet and chat about being the face of your restaurant, why the term "authentic" is misleading and how he once flew round trip the same day to eat at Zips.

Welcome back for Course 2 at Gander and Ryegrass where make ridiculous bets with our guest Chef CJ Callahan and talk pasta shapes, why spite is better than ambition, blame Ninja Turtles for all the anchovy hate, the mental health balance of the industry, and discuss how we can make fine dining more approachable for Spokane.

Welcome to the debut episode of TWYFM, where we chow down at the oldest Restaurant in Spokane: The Park Inn.  I am joined by the Chef/Owner of Market Street Pizza, Aaron Fiorini, who lets us in on his newest building acquisition and gives us a peek into what it was like growing up in a legit Italian home.    Listen as we talk about the transition of Hillyard, compete in cheese stretching Olympics, order chili for dessert, and spew enough vulgarity to prove that our Grandmas were too busy teaching us how to cook to wash our mouths out with soap.

Podcasts have trailers??? Listen to a sneak peek of what's to come on Talking With Your Mouth Full. "Food is as much about the moment, the occasion, the location and the company as it is about the taste.” – Heston Blumenthal