Chef Karen Akunowicz is a Northeast gal through and through. The James Beard Award winning Top Chef alum is chef-owner of Boston’s Bar Vulpe and Fox and the Knife, named best new restaurant in America in 2019 by Food & Wine Magazine, Eater and USA Today. And her last meal is sun-drenched and summery, enjoyed on the deck of her favorite Maine seafood restaurant, overlooking sparkly water and the Five Islands.
Karen tells host Rachel Belle what it’s like raising a bougie, foodie toddler; ranks French fry shapes from best to worst; tells the story of how she fell in love with cooking (spoiler: she was trying to get a coworker to fall in love with her) and her secret to making fantastic, award-winning Italian food (an Italian couple once made a reservation at her restaurant 17 nights in a row!). She also talks about her management style, and how she has worked to make her employees happy in a fair and equitable way.
Then Rachel chats with John Birdsall, author of the book What is Queer Food? John shares several stories from his book, from a charming, personal childhood tale about the culinary awakening he had when his gay neighbors cooked for him in the 1960s, to the story of the man who invented the chiffon cake, to the historical connection between lesbians and potlucks.
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