The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time. The first three episodes drop Tuesday, November 26, with one new episode each Tuesday through December 17.

Support our work: michiganpublic.org/podfund

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time. The first three episodes drop Tuesday, November 26, with one new episode each Tuesday through December 17.
Support our work: <a href="https://www.michiganpublic.org/podfund">michiganpublic.org/podfund</a>

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.

Support our work: michiganpublic.org/podfund

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.
Support our work: <a href="https://www.michiganpublic.org/podfund">michiganpublic.org/podfund</a>

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. 

The Dish

The Dish tells the stories of Michigan's culinary talent

Every week, the display case at Q Bakehouse features an array of pastries that blend European form with East-Asian flavor. Owner Rachel Liu Martindale's current bestseller is a chili crisp scone. Rachel walked us through the recipe, and offered some tips for experimenting with new flavors in baked goods.

Looking for more conversations from The Dish? Right this way.

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Blue Dot Sessions.

Every week, the display case at Q Bakehouse features an array of pastries that blend European form with East-Asian flavor. Owner Rachel Liu Martindale's current bestseller is a chili crisp scone. Rachel walked us through the recipe, and offered some tips for experimenting with new flavors in baked goods.
<hr>
Looking for more conversations from The Dish? <a href="https://www.michiganpublic.org/podcast/the-dish">Right this way</a>.
If you like what you hear on the pod, consider <a href="michiganpublic.org/podfund">supporting our work.</a>
Music in this episode by <a href="https://www.sessions.blue/">Blue Dot Sessions.</a>

European form meets East Asian flavor at Q Bakehouse

After attending culinary school at Le Cordon Bleu, and then cooking at a two Michelin-star restaurant in Chicago, Chef Ken Miller brought his skills back to Michigan. His most recent culinary experiments, including his accidental everything-bagel miso, incorporate fermentation, preservation, and zero-waste strategies. Chef Ken let us into his creative process within Michigan's fine dining world.

Looking for more conversations from The Dish? Right this way.

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Blue Dot Sessions.

After attending culinary school at Le Cordon Bleu, and then cooking at a two Michelin-star restaurant in Chicago, Chef Ken Miller brought his skills back to Michigan. His most recent culinary experiments, including his accidental everything-bagel miso, incorporate fermentation, preservation, and zero-waste strategies. Chef Ken let us into his creative process within Michigan's fine dining world.
<hr>
Looking for more conversations from The Dish? <a href="https://www.michiganpublic.org/podcast/the-dish">Right this way</a>.
If you like what you hear on the pod, consider <a href="michiganpublic.org/podfund">supporting our work.</a>
Music in this episode by<a href="https://www.sessions.blue/"> Blue Dot Sessions.</a>

Chef Ken Miller fights food waste in fine dining

The Marasigan family is bringing all the flavors and fun of a Filipino house party to West Michigan via their restaurant, Adobo Boy. Chef Jackie Marasigan shared why she's excited to share her culture with a community that might know nothing about Filipino food. We also learned what makes the restaurant such a warm welcome for Filipinos far from home.

Looking for more conversations from The Dish? Right this way.

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Blue Dot Sessions.

The Marasigan family is bringing all the flavors and fun of a Filipino house party to West Michigan via their restaurant, Adobo Boy. Chef Jackie Marasigan shared why she's excited to share her culture with a community that might know nothing about Filipino food. We also learned what makes the restaurant such a warm welcome for Filipinos far from home.
<hr>
Looking for more conversations from The Dish? <a href="https://www.michiganpublic.org/podcast/the-dish">Right this way</a>.
If you like what you hear on the pod, consider <a href="michiganpublic.org/podfund">supporting our work.</a>
Music in this episode by<a href="https://www.sessions.blue/"> Blue Dot Sessions.</a>

The Dish tells the stories of Michigan's culinary talent

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