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All Sides Weekend: Chefs In The City

"This dish is every form of carrot you can use," Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded.
Becky Harlan
/
NPR
"This dish is every form of carrot you can use," Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded.

A German Village restaurant that opened during the pandemic has landed on The New York Times’ list of the 50 best restaurants in America. Chapman’s Eat Market was the only Ohio restaurant to be singled out. Reviewers cited chef B.J. Lieberman’s “deft, globally inspired comfort food.”

Its success hasn’t been without struggle.

Today on “All Sides Weekend: Chefs in the City:” The highs and lows in the restaurant business as the pandemic continues.

Guests:

  • Steve Stover, cooking teacher, WOSU restaurant reviewer and food blogger
  • Rich Terapak Sr., cooking teacher, WOSU restaurant reviewer and food blogger
  • Angela Petro, owner & CEO, Together and Co., Sweet Carrot
  • B.J. Lieberman, chef and owner, Chapman’s Eat Market

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