RADIO
Grit with Deb and Fitz September 23
On tonight’s episode of Grit with Deb and Fitz, Sam Garrity, long time peninsula chef will be on to discuss his recent stint in the kitchen at Vintage Tavern in Suffolk and to preview a new project he’s a big part of.
Also on the show, Fitz wonders if he is being used for his body and if so he kind of likes it, and Deb runs down antiquing in Richmond
Chef Sam Garrity at Vintage Tavern
Grit with Deb and Fitz September 16
On this episode of Grit with Deb and Fitz, Seth Casana of Whurk Magazine will be on to talk about covering art, music and culture in Virginia as well as the new Art Attack Project coming later this month in Fredericksburg. Also on the show, Deb weighs in on the Serena Williams/ US Open controversy and Fitz can’t get away from the EM/ MGK beef in his feed.
Seth Casana of Whurk
Grit with Deb and Fitz September 9
Get ready for a lively episode as Fitz speaks on the mystique of sex as a teen verses the blunt realities of sex in your 30’s. Deb watches all nine hours of Aretha Franklin’s funeral so you don’t have to. And Chef Tasha Roberts stops in to talk about her Creole cuisine through Bonjou.
Chef Tasha Roberts (photo courtesy of Roberts)
Grit with Deb and Fitz September 2
On this episode of Grit with Deb and Fitz, Miasia Osbey of Real Women Cook LLC and Videographer Trisha Thornton will be on to talk about their new short food documentary for RWC EATS on Noodle Man in Virginia Beach.
Also on this episode, Deb professes her love for the Wendy’s mixtape dissing McDonald’s and Fitz moans about moving for all fat men.
Miasia Osbey (left bottom) of Real Women Cook LLC and Videographer Trisha Thornton (right bottom)
Grit with Deb and Fitz August 26
On this episode of Grit with Deb and Fitz, Singer Brett Lloyd and Guitarist Ross Becker of the Hard Rock/Heavy Metal band Mammoth Black will be stopping in to talk about recently opening for CKY, upcoming shows, and working on their second album.
Also on the show, Deb remembers Aretha Franklin and Fitz is… well, Fitz, and he’s explaining why he is a “Face-ist”, yes a “Face-ist”.
Singer Brett Lloyd (Right) and Ross Becker (Left) of Mammoth Black
Grit with Deb and Fitz August 19
https://soundcloud.com/user-744929494-435894335/radio-show-episode-19
On this episode of Grit with Deb and Fitz, Fitz pontificates about his continued desirability despite being fat. Deb breaks down the differences between “the cookout” and “the barbecue.” And the duo welcomes Culinary Institute of Virginia standout students Joy Leapley and Ahmard Neely fresh off of the 3 Cities Chef Challenge dinner.
Bottom left, Ahmard Neely | Bottom right Joy Leapley
Grit with Deb and Fitz August 12
https://soundcloud.com/user-744929494-435894335/radio-show-episode-18
On this episode of Grit with Deb and Fitz, “The Real Boss Hog” of Hampton Roads, Forrest Warren will be stopping in. Chef Warren of Smoke in Newport News will be talking all things barbecue while Deb goes in on Gordon Ramsay and Fitz chimes in on Smithfield Ham not being made in the town of Smithfield anymore.
Chef Forrest Warren at Smoke in Newport News, Virginia
Grit with Deb and Fitz August 5
https://soundcloud.com/user-744929494-435894335/radio-show-episode-17
Tonight at 8pm on Grit with Deb and Fitz, Jodi Moore Newland and Alvin Hyman (Yo Dada) will be stopping in. Newland, the owner of Sweetwater Cuisine in Virginia Beach, VA and Hyman, the restaurant’s executive chef, will be on to speak about the great work they do through The Full Circle Project, Hyman’s non profit that benefits kids in Norfolk from underserved communities. Make sure to tune in on 102.1 The Tide FM or stream it online at www.southerngritmagazine.com/radio
For more on the great work going on at The Full Circle Project, visit http://www.fullcircleproject.org
Chef Alvin Hyman, Jodi Moore Newland and the Full Circle Project
Grit with Deb and Fitz July 29
https://soundcloud.com/user-744929494-435894335/radio-show-episode-16
On this episode of Grit with Deb and Fitz, you’re going to wish you could eat with your ears, as the “ham-evangelist” himself, Keith Roberts of Edwards Virginia Smokehouse out of Surry, Virginia will be on talking about the craft that goes into making some of the best tasting smoked, cured, and country hams available in America!
Deb and Fitz will also preview a bit about the 3 Cities Chef Challenge Part 2 dinner and a lively debate breaks out concerning a key element of Season 2 of Marvel’s Luke Cage.
Center- Keith Roberts of Edwards Virginia Smokehouse
Grit with Deb and Fitz July 22
https://soundcloud.com/user-744929494-435894335/the-radio-show-episode-15
On this episode of Grit with Deb and Fitz, the showrunner and executive producer of the hit Netflix show Marvel’s Luke Cage, Cheo Hodari Coker joins us. Coker will explain why he equates season two of Luke Cage to Beyoncé’s Lemonade, why he would have wanted Biggie to audition for the role of season one’s Cottonmouth, and much much more!
Cheo Hodari Cocker, showrunner of Luke Cage (photo courtesy of Cocker)
Grit with Deb and Fitz July 15
https://soundcloud.com/user-744929494-435894335/radio-show-episode-14
On this episode of Grit with Deb and Fitz, Owner Andrew Yancey of Tarnished Truth Distilling Company and Chef Sam Reyes of The Hunt Room stop by to talk about their commitment to using local ingredients, and how dishes are uniquely paired to compliment their craft spirits which continue the legacy of Virginia whiskey.
Fitz will also talk about how his ex cemented his disdain for flying, while Deb talks about the fried chicken capital of the world.
Grit with Deb and Fitz July 8
https://soundcloud.com/user-744929494-435894335/radio-show-episode-13
On this episode of Grit with Deb and Fitz, Chesapeake’s own Chef Dedra Blount will be stopping in. Blount, owner and chef at Now You’re Cooking Culinary Studio, will be discussing her respected career as a chef and instructor in Hampton Roads having taught a who’s who of successful chefs throughout the seven cities.
Blount will also give her thoughts on being one of the chefs picked to compete in this year’s 3 Cities Chef Challenge Part 2 in August as she will cook aside Chef David Regular Hannah of Stoley’s and Chef Ian Patrick Hock of Codex_VA in this years premier culinary showdown!
If you’re in the Hampton Roads area, visit the following link to secure your tickets now for the 3 Cities Chef Challenge
http://3citieschefchallenge.eventbrite.com
Chef Dedra Blount at Now You’re Cooking Culinary Studio
Grit with Deb and Fitz July 1
https://soundcloud.com/user-744929494-435894335/radio-show-episode-12
Tonight Deb and Fitz welcome Sam Quick, the sous chef at the The Butcher’s Son Chesapeake and Culinary Institute of Virginia alumnus who stops in to talk about his favorite restaurants in Chesapeake. Fitz recalls an epic fat man battle with an emergency room hospital chair and Deb breaks down the origins of she-crab soup.
Top- Sous Chef Sam Quick of The Butcher’s Son
Grit with Deb and Fitz June 24
https://soundcloud.com/user-744929494-435894335/radio-show-episode-11
Deb and Fitz welcome bluesman and NBC’s The Voice semi-finalist, Pryor Baird to the show. With Baird on, we are shifting from food and talking music this episode. Baird will be discussing the direction of the new album he is working on, who he would have voted for to win The Voice had he been a judge (besides himself of course), and his passionate work with the Wounded Warrior Project. In addition to our convo with Baird, Deb couldn’t help but loose her sh*t for Beyonce and Jay-Z’s newly released “Ape Sh*t” music video and Fitz shows his age a bit with some G’n’R “Estranged” comparisons.
Photo of Pryor Baird | Photo courtesy of Baird
Grit with Deb and Fitz June 17
https://soundcloud.com/user-744929494-435894335/radio-show-episode-10
Deb and Fitz welcome Chef and Owner Chris Scott of Butterfunk Kitchen in Brooklyn NY. Scott has been twice recognized by the James Beard Foundation with the “Dinner of the Year Award”, has cooked for dignitaries, and was a semifinalist and fan favorite on season 15 of Bravo’s Top Chef in 2017-18. Chef Scott will share his thoughts on the future direction of Soul Food as he sees it, the parallels of Amish food and Soul Food, and the opening of his new restaurant, Sumner’s Luncheonette.
Deb and Fitz will also discuss what they see as the gentrification of some ethnic dishes in Hampton Roads, and Fitz will pontificate on some unexpected benefits of being an overweight food writer.
Photo of Chef Chris Scott | Photo courtesy of the chef
Grit with Deb and Fitz June 10
https://soundcloud.com/user-744929494-435894335/radio-show9
Deb and Fitz welcome guests Distiller Skyler Pittman and Mixologist Vanessa Nichelson of Copper and Oak Craft Spirits to the show to chat about late night YouTube rabbit holes, Virginia spirits, the Drake and Pusha T beef, and much much more!
Photo of Distiller Skyler Pittman
Grit with Deb and Fitz June 3
https://soundcloud.com/user-744929494-435894335/episode-8
Fitz and Deb debate if NYPD Blue’s Andy Sipowicz is a redeemable character or not, if Mac and Cheese potentially falls on cultural lines and Chef and Pitmaster Chris D Bailey visits the show to discuss his coffee encrusted smoked meats at Froggie’s in Virginia Beach.
Photo of Chef and Pitmaster Chris Bailey at Froggie’s
Grit with Deb and Fitz May 27
https://soundcloud.com/user-744929494-435894335/radio-show-episode-7
Deb and Fitz welcome James Beard Foundation award winning author Adrian Miller (Soul Food Scholar) who will be speaking about African-American barbecue culture.
Deb and Fitz will also be joined by special guest host for the night, Norfolk based Chef Moe Stevenson of My Mama’s Kitchen as they discuss The Notorious B.I.G. food lyrics, Naked and Afraid survivalist food and more.
Photo of Adrian Miller by Bernard Grant
Grit with Deb and Fitz May 20
We’re talking about NBC’S The Voice, NYPD Blue and 2018 James Beard award winners. Fitz reveals his devotion to Pryor Baird’s voice and admits to being a #priority. Deb runs down results for some of the James Beard award winners and details info on 2018 Best Chef Southeast winner Rodney Scott. Also, Fitz finally get to do a Fitz’s Finds highlighting Island Jerk Hut, My Mama’s Kitchen, Ihaw Ihaw and the Pure gas station in South Norfolk.
Chef and Culinary Institute of Virginia instructor, Mark Bedzik stops in to talk about his 2018 produce excellence in food service award for the chefs garden at CIV.
Links to things we talked about: Pryor Baird CLICK HERE | The Voice CLICK HERE | Rodney Scott CLICK HERE | NYPD Blue CLICK HERE | Mark Bedzik CLICK HERE | Culinary Institute of Virginia CLICK HERE | Island Jerk Hut CLICK HERE | My Mama’s Kitchen CLICK HERE
Grit with Deb and Fitz May 13
We’re talking about the history of Virginian barbecue which is the history of American barbecue and how it centers around the contributions of African-Americans, Africans and Native Americans. Fitz also gives Deb grief about being a “cracker connoisseur” and they recount eating grasshoppers at Benchtop Brewing Company.
Pitmaster Al Devane of Carolina Son BBQ stops in to discuss his restaurant’s two year anniversary and shares some of his compelling personal story that drives him to cook barbecue with passion and love.
Links to things we talked about: Benchtop Brewing Company CLICK HERE | Al Devane CLICK HERE | Carolina Son BBQ CLICK HERE | Lost In The Sauce Article CLICK HERE
Grit with Deb and Fitz May 6
We’re talking about some of the best fried foods in Hampton Roads. Deb and Fitz talk about listening to classic rock and death metal in the car on the way to eat out. Deb talks about how African-American women crab pickers helped to turn Hampton into an economic engine and about fried crab, a local delicacy you might not have heard of. Deb and Fitz also debate the deliciousness of yeast vs. cake donuts.
Pitmaster Bob Roberts of Redwood Smoke Shack drops in to talk about his award winning food truck, his recent trip to Texas to try local barbecue, and a bit about his barbecue process.
Links to things we talked about: Picking up the Pieces CLICK HERE | Chef David Hannah CLICK HERE | Chef Skip 757 CLICK HERE | Peck and Pour CLICK HERE Auntie’s CLICK HERE | Redwood Smoke Shack CLICK HERE
We’re talking egg spoons, classism and sexism. Deb draws Creole parallels between Chanda Clark’s cooking at Mango Mangeaux in Phebus and Beyonce’s Lemonade album on the heels of her headlining Coachella performance. Deb and Fitz also profess their undying love and obsession for hotdogs and ice cream.
Sommelier Nikolay Dimitrov of the Culinary Institute of Virginia visits to recommend some affordable wines and recommend wine programs in Norfolk and Virginia Beach you should try.
Grit with Deb and Fitz April 22
We’re talking national and local culinary legends. Deb details the long reaching influence of Edna Lewis, an African American chef and author who’s cookbook is considered to be the definitive study of southern cooking. Deb and Fitz discuss their recent meeting with acclaimed 79 year old baker, Mozell Brown of the Smithfield Inn. And Deb hijacks Fitz’s Finds baiting him into a “good ice”, DMX, and Cookout late night excursion tirade.
Owner/Baker Lisa Lain of The BonBonnier stops in to talk her handmade confections and details her wedding season cake rush.
Grit with Deb and Fitz April 15
We’re talking great cheap eats in Virginia Beach and Portsmouth. Fitz’s Finds covers pepperoni bread at Laguna Bakery, tom kha soup at Jen Thai Cuisine, gimbap at 757 Korean BBQ, dan dan noodles at Judy’s Sichuan and the fried fish sandwich at Chef Skip’s. Deb breaks down the history of yock-a-mein and details her recent trip to Sing Wong Restaurant in Portsmouth, one of the first restaurants to serve the dish in Hampton Roads.
Chef/ Instructor Greg Burroughs of the Culinary Institute of Virginia visits and discusses his influence on chefs and kitchen staff in Hampton Roads as he has been teaching for 18 years and is well respected by a who’s who in the local culinary scene .
