Radio Cherry Bombe

Today’s guests are Matty Matheson and Michelle Rabin, the duo behind “Just A Dash,” the cooking show on Netflix that’s equal parts chaos, comedy, and culinary skill. Matty, the show’s chef, is also a star of “The Bear,” a restaurateur, hardcore band frontman, creator of the Matheson Food Company, husband, and dad. Michelle, meanwhile, is a culinary producer, food stylist, on-screen problem-solver, and occasional voice of reason who helps keep “Just A Dash” from flying completely off the rails.

Matty and Michelle join host Kerry Diamond to talk about the making of their show, their longtime friendship, and how “Just A Dash” works because the food is as strong as the chaos is real. They share how they each found their way into this world—Matty through culinary school and Toronto restaurant kitchens, Michelle through some strategic resume embellishment—and what it takes to make a show that ultimately inspires people to cook. Matty also talks about his time on “The Bear” and how he’s feeling about the final season, and Michelle shares news about her upcoming cookbook. 

Thank you to Fisher & Paykel, Maazah, and 2 Strangers (Carry a Cake Across New York) for supporting our show. 

Reserve your hot dog for The Hot Dog Edit here
Learn more about The Hot Dog Edit

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Matty: Instagram, website

More on Michelle: Instagram, website

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Angie Rito, co-chef and co-owner of the beloved West Village spots Don Angie and San Sabino. Angie and her husband Scott Tacinelli are known for their inventive, craveable takes on Italian-American food. 

Angie joins host Kerry Diamond to talk about life at the restaurants, her pivot from journalism to the kitchen, and the story of her family’s popular neighborhood bakery in Cleveland. She shares how growing up around the bakery shaped her love of restaurants and Italian-American food, which continues to inspire her.

They also talk about The Hot Dog Edit, Cherry Bombe’s one-day-only pop-up at Rockefeller Center in partnership with OpenTable and Visa, happening Thursday, May 28th. Angie is one of the featured NYC chefs, alongside Michelle Palazzo and Sohui Kim. Her dream dog that we’ll be serving? An Italian combo hot dog wrapped in speck and topped with pepperoni aioli, shredded iceberg, red onion, and pepperoncini vinaigrette.

Click here for Angie's Mortadella Spiedini With Pickled Garlic Salsa Verde recipe from her cookbook, "Italian American."

Reserve your hot dog for The Hot Dog Edit here
Learn more about The Hot Dog Edit

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Angie: Instagram, Don Angie, San Sabino

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Ashley Graham, the model, entrepreneur, advocate, and co-founder of Lucci, a Lambrusco brand inspired by her love of food, wine, and Italy. A trailblazer in fashion and a champion of body confidence and inclusion, Ashley is now bringing that same energy to the wine world.

Ashley and host Kerry Diamond discuss the origin story of Lucci, from a dinner in Los Angeles to a DM to an Italian winemaker in Emilia-Romagna. Ashley shares what it’s been like building her first brand from the ground up, navigating distribution, raising money, and convincing people that Lambrusco deserves a comeback. They also talk about entrepreneurship, motherhood, Italian food, Broadway, body confidence, and why Ashley believes people aren’t necessarily drinking less—they’re drinking smarter.

Thank you to Fisher & Paykel and Davines for supporting our show. 

Cherry Bombe x OpenTable x Visa: The Hot Dog Edit

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Ashley: Instagram, Lucci Lambrusco

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Michelle Palazzo, the superstar pastry chef behind some of New York City’s most beloved restaurants and desserts. Michelle oversees the pastry teams for the group that includes Frenchette, Le Rock, Le Veau d’Or, Frenchette Bakery at the Whitney, and the brand-new Wild Cherry. 

The last time Michelle joined us, she was making her podcast debut. Fast forward, she’s a mom and leading pastry teams across multiple locations. She’s learned to have boundaries, she tells us, but she’s still the queen of the decadent dessert. 

Michelle is also one of the chefs taking part in The Hot Dog Edit, a Cherry Bombe program with OpenTable and Visa taking place Thursday, May 28th, at Rockefeller Center. She explains the inspiration behind her dream hot dog and why she was excited to tackle a savory project. 

Reserve your hot dog for The Hot Dog Edit here
Learn more about The Hot Dog Edit

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Michelle: Instagram, Frenchette

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Chef Hillary Sterling of NYC’s Ci Siamo finally has a cookbook to call her own. “AMMAZZA! Culinary Adventures from New York to Italy and Back Again” is out tomorrow and showcases everything Hillary loves to make, from Roman pastas to Mexican food to Jewish classics with a twist. And the title? Ammazza is Italian for “you killed it,” “you slayed,” or good old “wow!”

Hillary joins host Kerry Diamond to talk about the long road to “AMMAZZA!” and what the cookbook process taught her about herself and her cooking. She shares stories from her New York restaurant career, from working for Bobby Flay at Mesa Grill to cooking with Missy Robbins at A Voce, and opens up about the painful zero-star review she received at The Beatrice Inn, and how it ultimately helped her find her footing.

They also dive into life at Ci Siamo, the women leading kitchens across Danny Meyer’s Union Square Hospitality Group, and their exciting plans to bring Ci Siamo to Boston. Plus, Hillary talks pasta, vegetables, vinaigrettes, rainbow cookies, and why she doesn’t have measuring cups at home. 

You can find Hillary’s Grilled Asparagus with Ramps & Mint Vinaigrette recipe from “AMMAZZA!” on our Substack.

Thank you to Davines and Jackson Family Wines’ La Crema for their support. 

The Blue Heron California Farm
This Is A Curl Binding Serum from Davines

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Hillary: Instagram, Ci Siamo, “AMMAZZA!” cookbook

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series