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The Perfect Bite: Daily Summaries Delivered
by Sarah Perkins
Your fusion of food and entrepreneurship, The Perfect Bite brings you inspiring conversations with chefs, restaurateurs, CPG brand founders, food tech founders, and more in the food and beverage industry, highlighting their experiences and how they've cooked up something new. From emerging brands to established business owners, you'll learn from the best entrepreneurs in food, beverage, hospitality, and agriculture about how they started their businesses, what problems they're solving, the tough times they've overcome, and their best advice for entering these industries or starting your own business. We end each episode with the world's best and hardest question: What is your perfect bite?
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- 2 days ago55 min
How Dana Cree Turned the Science of Ice Cream Into One of Chicago's Most Creative Food Brands
Dana Cree has spent her career asking questions most pastry chefs never think to ask. Why does brown sugar make ice cream icier? What is bubblegum actually made of? Can a green bean casserole taste incredible as a frozen pop? The answers led her from restaurant kitchens across three continents to Penn State's Ice Cream Short Course, a James Beard-nominated book, and Pretty Cool Ice Cream, the Logan Square shop and ice cream pop brand she has been running for eight years.Dana grew up in the Pacific Northwest with a grandmother who was a home ec teacher. Weekends meant turning the crank on the apple peeler and standing on a stool to learn pie crust. She fell in love with pastry the moment she spotted the words "pastry chef" on a dessert menu at a restaurant her father helped build on a Seattle pier. She went to culinary school, transferred into the new pastry program when it opened, and spent the next two decades working in some of the most celebrated kitchens in the world, including The Fat Duck, Noma, avec, and Blackbird, where she considers her work a magnum opus.The idea for Pretty Cool came not from a business plan but from a road trip. After testing an ice cream bar machine at a friend's restaurant in St. Louis, Dana drove back to Chicago with the entire concept fully formed. She opened a Kickstarter, typed "My name is Dana Cree and I make pretty cool ice cream" as her introduction, saw the name, opened GoDaddy, bought the domain, and one year later opened the doors in Logan Square. The shop is 100 percent gluten-free, the result of Dana developing Celiac disease and no longer being able to eat what she was making.Pretty Cool now has a new production facility that opens up wholesale, catering, festivals, and a future second Chicago storefront. The pops ship nationally through Lou Malnati's Tastes of Chicago platform. The holiday menu has included a green bean casserole pop that a food writer once said should have Dana's palate insured, alongside Thanksgiving sides, savory Super Bowl collections, and breakfast ice cream day specials that won the Idaho Potatoes campaign.What we cover:Growing up in the Pacific Northwest with a home ec grandmother and first lessons in pie crust, canning, and applesauceSpotting "pastry chef" on a dessert menu as a kid and knowing immediately that was the jobBuilding a career wide rather than climbing straight up: Poppy in Seattle, The Fat Duck, Noma, avec, and Blackbird, and why the lesser-known restaurants were often the ones where she did her best workWhat it actually means to be a pastry chef: being a chameleon, punctuating someone else's meal, and why Dana finds that the most creatively exciting constraintThe bubblegum dessert at Blackbird: how you reconstruct a fantasy flavor that does not exist in nature using banana, lemon, orange, and vanillaThe Pacojet that broke every one of her recipes and sent her down a 10-year rabbit hole into the science of ice creamPenn State Ice Cream Short Course, also known as ice cream college, and writing "Hello, My Name Is Ice Cream: The Art and Science of the Scoop"The road trip from St. Louis where the entire Pretty Cool concept was born, and how the name came from the first sentence of a Kickstarter formOpening in Logan Square, the soft opening where a neighbor started yelling "free ice cream" on the corner, and the pandemic year that followedWhy the bar and pop format beats a scoop for texture, and how quiescent freezing makes vegan ice cream actually workDeveloping Celiac disease mid-career and building Pretty Cool as a 100 percent gluten-free company, including the beetle shellac detail in most commercial sprinklesThird wave ice cream: where Jeni's, Salt & Straw, Kith, and Pretty Cool fit, and the new classics that used to sound wacky (salted caramel, honey lavender, strawberry balsamic)The holiday and seasonal menu: green b
- 1 weeks ago1h 4m
How Rye Bunny's Jon Sybert and Jill Tyler Walked Away From a Decade of Success to Build Something Better
After a decade running Tail Up Goat, one of DC's most celebrated tasting menu restaurants, Jon Sybert and Jill Tyler did something most restaurateurs would never consider: They closed it on their own terms, gave their team almost a full year to celebrate and prepare, and started over. What they built in its place, Rye Bunny, is the restaurant they always wanted to run and the model they believe the industry needs more of.Jon grew up in Chicago before landing in Northern Virginia and eventually dropping out of college to cook, drawn in by the industry before he even loved food. Jill grew up on St. Thomas with nightly family dinners and a hostess job at fifteen, eventually realizing she could not quit restaurants no matter how many times she tried. They met at a DC restaurant where Jon was staging, spent a summer of Jill looking for him at parties, and ended with her slamming a car door and telling him to ask her out. He eventually did.Tail Up Goat ran for ten years, collected Michelin recognition, and changed how Jon thought about protein sourcing after his lamb ribs got so popular they moved the national lamb market and his D'Artagnan rep called to say a meeting was being held about pricing. The restaurant became more formal than they ever intended, accolades shaped guest expectations, and post-pandemic it never quite fit back together. When the lease came up, they chose not to renew.Rye Bunny, which opened in Adams Morgan in April, is counter service with full table hospitality: guests order at the counter, then sit down to a server, fresh plateware, and a full meal. It covers 100% of full-time employee health insurance and offers a week of paid time off. Their two reservations per night carry a $25 booking fee that goes entirely to Dreaming Out Loud and Amica Center for Immigrant Rights. And it finally feels like the dinner party they’ve always wanted to host.What we cover:Jill growing up on St. Thomas with nightly family dinners and Grandma Connie's pasta; Jon growing up in Chicago and falling into kitchens before he ever loved foodHow hospitality became a career, not a detour, for each of them, and why Jill kept going back no matter how many times she thought she was supposed to stopTheir meet cute: a stage, a summer of Jill searching for Jon at parties, and eventually a dateHow the name Tail Up Goat came from a trip to the Virgin Islands and why the name informed everything that followedThe lamb ribs that were so popular they moved the national lamb market and what that moment taught Jon about whole-animal cooking and responsibilityWhy Tail Up Goat became more formal than they ever planned, and how accolades quietly reshaping a restaurant is something you only understand in hindsightThe post-pandemic reckoning: why things never fit back together, and why the end of the lease felt like a gift rather than a lossThe send-off year: announcing the closure, watching the entire team stay, and filling the dining room with people who came back one last timeHow a trip to Austin to see friends Arjav and Tracy at Birdie's changed Jill's mind on counter service, and then changed Jon's in one dinnerWhat Rye Bunny actually is: counter service ordering, full table service, earlier hours, and a kitchen that gets one ticket at a timeWhy 100% health insurance and a week of PTO were nonnegotiables from day one, and how the counter service model made them possible"A special place, not a special occasion": the single sentence Brian Miller wrote that became the mission of Rye BunnyThe $25 reservation fee and why it goes entirely to Dreaming Out Loud and Amica Center for Immigrant RightsWhat is on the menu right now: anchovy toast, roast chicken on focaccia, and why a regular named Joe said the roast chicken is the most Rye Bunny dish at Rye Bunny<
- 2 weeks ago1h 2m
How Donnie Madia Changed the Way Chicago Eats
This episode is sponsored by Vermont Nut Free Chocolates. Get 20% off your order through December 31st with code PERFECTBITE at vermontnutfree.com.This episode is also sponsored by BLiS Gourmet, Michigan's small-batch producer of barrel-aged condiments, sauces, and caviar. Get 15% off your order through November 1, 2026 with code PERFECTBITE. Elevate your everyday cooking at blisgourmet.com.This episode is also sponsored by Takeaways. Indulge your salt tooth with Takeaways' cheesy, protein-packed snack bars. Get 20% off with code PERFECTBITE at eattakeaways.com.For nearly three decades, Donnie Madia has shaped how Chicago eats, drinks, and gathers. As owner and partner of One Off Hospitality Group, he is the co-founder behind Blackbird, avec, Publican, Big Star, and a string of concepts that helped define Fulton Market, the West Loop, River North and now the North Shore. Along the way, his group has been credited with 12 James Beard Awards and a reputation for doing things right, not just first.Donnie grew up in Chicago raised by his mother and her twin sister, two women who made handmade pasta every Friday and Sunday dinners that friends still talk about today. Before hospitality, he spent years at the Chicago Board of Trade, undercapitalized and inverting numbers, until bartending and hospitality took over and never let go.In this episode, he talks about assembling the Blackbird team like a rock band, running out of money multiple times before opening night, and the moment his mother sat in a steel-studded, drywallless room and made peace with his dream. He also gets into his role as a hospitality advisor on The Bear, the avec expansion to Highwood, and why he still believes the best thing you can do as an entrepreneur is stay singularly focused on one great idea.What we cover:Growing up Italian in a household run by his mom and her twin sister, and the Sunday dinners that shaped everythingThe Chicago Board of Trade detour: being undercapitalized, inverting numbers, and bartending his way to a new dreamMeeting Rick DeArmit and assembling the Blackbird team like a rock band, each person an expert in their own instrumentRunning out of money more than four times and how his mom's blessing and seed money got them over the finish lineWhy Thomas Schlesser's minimalist design was ahead of its time and what it took to believe in it"Everyone is welcome": the phrase Rick coined that became the DNA of One Off HospitalityHis role as hospitality advisor on The Bear and what he brought to set in seasons two and threeavec coming to Highwood: the town hall meeting that changed the plan from Big Star to a
- 3 weeks ago1h 2m
Hill Top Hospitality Rewrites the Rules of Utah's Food Scene
This episode is sponsored by Vermont Nut Free Chocolates, your new favorite 100% tree nut and peanut nut quality chocolates. Get 20% off your order through December 31st with code PERFECTBITE at vermontnutfree.com.This episode is also sponsored by BLiS Gourmet, Michigan's small-batch producer of barrel-aged condiments, sauces, and Midwestern caviar. Elevate your everyday cooking and get 15% off your order with code PERFECTBITE at blisgourmet.com through Sunday, November 1. Exclusions for both codes: One use per customer. Offer valid on products, not on shipping.When you think of food destinations, Utah might not be the first place that comes to mind. Father and son duo Brooks and David Kirchheimer are working to change that. Together with co-owner and mom Linda, they founded Hill Top Hospitality, a Park City and Salt Lake City restaurant group that has grown to five concepts and over 350 employees in just eight years.Brooks brings a lifetime of hospitality experience: starting at age seven when he asked for a cash register for Christmas to play pretend restaurant, working his way through the Montage Beverly Hills, the Montage Deer Valley, and Merriman's in Hawaii. David comes from a career in finance, bringing sophisticated business practices to an industry famous for its thin margins and sky-high failure rates.In this episode, they talk about why they planted their first restaurant in a then-overlooked neighborhood outside of Park City's touristy Main Street, how they've maintained a GM for five and a half years in an industry where 90-day turnover is the norm, and why they believe the restaurant industry may be the last human-centered platform standing.What we cover:The origin of Hearth and Hill and why going where "nobody else was" turned out to be their greatest advantageHow David brought Fortune 500 business practices, including root cause analysis, into the independent restaurant worldTheir mantra: Inspire our associates, thrill our guests, and enrich our community. And why associates come firstThe full benefits package they offer, from health insurance and 401k matching to free meals, English classes, and the first mental health appointment on the companyHow they scaled from one to five concepts without losing their identityMonthly cooking classes with the National Ability Center and why it fills their team up just as muchNavigating a father and son business marriage and why healthy disagreement is part of the cultureThe food at Hearth and Hill: modern American cuisine that goes beyond the expected, and what "elevated everyday" looks like on the plateHow Utah's dining scene has quietly become one of the most exciting in the mountain west, and why Brooks believes a James Beard Award is coming<span style="backg
- Oct 8, 20261h 6m
How Dominique Leach Brought Fine Dining to Chicago BBQ
Chef Dominique Leach is a pit master, fine dining veteran, food entrepreneur, community builder, and the woman behind one of Chicago's most celebrated barbecue restaurants: Lexington Betty Smokehouse. And if you think you know what a pit master looks like, Dom is here to expand your imagination.In this episode, host Sarah Perkins sits down with Dominique at the brand-new Lexington Betty location inside the University of Chicago's Hutchinson Dining Commons, just days before students arrived. Dom talks about growing up in Humboldt Park, finding her footing through culinary school and eight years in the catering world alongside James Beard-connected chefs, and making the choice that would change everything: narrowing her catering business down to the thing that lit her up most.They get into all of it: the story behind naming the restaurant after her grandmother Betty King (90 years old and from Lexington, Mississippi), what it means to be the only independent restaurant in Pullman surrounded by mega chains, how she won best barbecue in Chicago on Good Morning America, what she learned about brisket by standing in the rain for an hour at a food truck in Austin, her retail line of sauces and seasonings, the real challenges of co-packing as a small CPG brand, and why she believes Chicago has a BBQ identity all its own.Dominique is the kind of person who cooked food for 350 box lunches, two restaurant locations, and a downtown pop-up before sitting down for this interview. She is relentless, generous, and completely clear-eyed about who she is and what she is building. This one will stay with you.In this episode, we cover:Growing up in Humboldt Park and finding her way to culinary school at the Illinois Institute of ArtEight years in catering alongside James Beard-connected chefs and what that training gave herStarting a catering business with her wife in 2016 and narrowing down to barbecueThe story behind the name Lexington Betty and her grandmother Betty KingBeing the only independent restaurant in Pullman among major chains like Chick-fil-A, Chipotle, and WingstopThe history of Pullman National Monument and why the Labor Day holiday existsBringing a fine dining lens to pit master culture and how she talks about it on cameraWinning best barbecue in Chicago on Good Morning AmericaSpeaking at a pit master class in Nigeria for 500 peopleHer retail line: TeTe seasoning, Spicy Betty barbecue sauce, Wagyu beef franksThe real challenges of co-packing for small food brands right nowOpening at the University of Chicago and joining the student meal planEmploying young people from underserved neighborhoods and the unexpected hats that come with itHer advice for anyone starting something new: follow throughConnect with Dominique and Lexington Betty Smokehouse:Instagram: @chefdominiqueleach and @lexingtonbettysmokehouseWebsite: lexingtonbetty.comPullman location: 756 East 111th Street, ChicagoUChicago location: Hutchinson Dining Commons, Hyde Park<span style=
- Oct 1, 202655 min
Black Lagoon's Erin Hayes and Kelsey Ramage on Spooky Cocktails
They rented a cursed venue in Toronto with a leak and a fire alarm. They put everything they had into it. And by the end of the first week, there was a line around the block.Erin Hayes and Kelsey Ramage are the co-founders of Black Lagoon, now in its sixth year, a Halloween-themed immersive cocktail pop-up experience running across 34 locations in North America every October. Erin came from the Chicago cocktail scene, where she led the programs at J. Parker, Three Dots and a Dash, and Lost Lake as the city became the cocktail destination it is today. Kelsey came from Vancouver and London, where she became a sommelier, helped build the award-winning bar program at Dandelion on London's South Bank, and launched Trash Collective, a sustainability-focused pop-up concept that was doing pop-ups before anyone else was doing pop-ups.They became best friends through shared circles, shared aesthetics, shared music taste, and a shared obsession with Halloween. When Kelsey pulled the ripcord in 2021 and said "I rented a venue, we're doing this," they had no idea what they were building. Six years later, Black Lagoon is a handpicked network of 34 award-winning bars across North America, with custom glassware designed by Chicago artist Kisira Hill, a strong non-alcoholic menu that has been there from the beginning, and a community of cocktail enthusiasts, goth kids, fashion kids, and spooky community members who come back year after year.In this special Halloween-themed episode of The Perfect Bite, host Sarah Perkins sits down with Erin and Kelsey for one of the most joyful and genuinely fun conversations of the season. From growing up in households without wine to bartending at Disney World, to building the Chicago and London cocktail scenes in their formative years. From a cease and desist from Dolly Parton's lawyers on Kelsey's COVID delivery service Dolly Trolley, to The Dungeon bar in New Orleans where they threw their first party together at Tales of the Cocktail and knew they were going to work together forever. From the year they hand-picked their first bar operators to a portfolio of events that now runs year-round including Krampus Cove, Goth Girl Summer, Sad Girl Swim Club, and Y2K Splash Zone.The chaos is the fun. That is their new motto. And after hearing this episode you will understand exactly why.In this episode, we cover:Erin growing up without a food or drink family and discovering hospitality at age 14 working at a cafe called Grumpy'sKelsey's mom getting into canning and food preserving while Kelsey discovered food and drink after leaving homeErin doing the Disney College Program at Disney World, learning to bartend, and never leaving the industry since age 19Kelsey starting at a nightclub in Toronto that was also a supper club, becoming a sommelier in Vancouver, and moving to London to work at Dandelion on the South BankThe difference between Canadian drinking culture and London hotel bar culture where they would leave cocktails in hotel rooms on check-inErin building the cocktail programs at Perennial Verant with chef Paul Verant and Matty Eggleston, then Three Dots and a Dash and Lost Lake with Paul McGeeThe girl mafia of Chicago bartenders coming up together: Liz Pearce, Mia Leach, Julia Momose, Jossie Erde de Oliveira, and the legacy of The Violet HourKelsey's Trash Tiki and Trash Collective: a sustainability-focused pop-up concept that was doing pop-ups before everyone elseKelsey opening Supernova Ballroom in Toronto, a massive sparkly disco bar, five months before COVID shut everything downThe Dolly Trolley: Kelsey's COVID delivery cocktail service that sold mixed drinks to-go before it was legal and received a cease and desist from Dolly Parton's teamErin's role as a global advocacy lead for a whiskey company during COVID and keeping her nine brand ambassadors employedHow they m
- Sep 24, 202658 min
In the Mood to Bake with Alex George of Lily P Crumbs
She named her brand after her geriatric dog. She started her Instagram account while in chemotherapy and called it Cooking with Cancer. She photographed her own cookbook in her parents' basement with the help of her mom's mahjong friend Karen, a hobby photographer in her 70s who ended up with photos on the back cover of the finished book. And she has never once paywalled a recipe because she learned to bake from bloggers who were generous enough to share everything for free.Alex George is the founder of Lily P Crumbs and the author of In the Mood to Bake, a cookbook that comes out September 29, 2026 and is as warm, whimsical, and genuinely joyful as everything else Alex has ever made. The brand is named after her beloved dog Lily P, who lived to 21 years old. The cookbook is a love letter to nostalgia, creativity, and the belief that knowing the rules is just the beginning of knowing how to break them.In this episode, host Sarah Perkins sits down with Alex to chat growing up in the 90s Googling baking recipes on the one family desktop, majoring in public policy and interning on Capitol Hill, becoming a TV news reporter in Tennessee who filmed herself, to being diagnosed with a rare cancer at 22. From starting a baking Instagram account in the hospital to slowly and methodically building Lily P Crumbs over nearly a decade, through multiple jobs and a graduate degree and a COVID lockdown she had just emerged from a year of chemotherapy to experience. To a cookbook deal she almost did not pursue until her best friend Sam told her she would regret it forever.This is a conversation about baking as a love language, about building something slowly and with your whole heart, and about what it means to decide that if you are lucky enough to get more life, you are going to do everything you were too scared to do before.In this episode, we cover:Growing up in the ‘90s and early 2000s and the dawn of baking bloggers like Sally's Baking Blog and Cupcakes and CashmereThe one family desktop, waiting for her brother to finish playing Backyard Baseball, and Googling how to make a cupcakeA middle school layered brownie cake for her best friend's brother's graduation that she genuinely thought she inventedMajoring in public policy at college, interning on Capitol Hill, and gravitating toward storytelling and journalismBecoming a TV news reporter who filmed herself, set up her own satellite, and walked in front of the camera all at onceBeing diagnosed with a rare cancer at 22 while working in Tennessee and choosing to come back to Philadelphia for treatment at PennBaking for her doctors and nurses during chemotherapy and starting an Instagram account called Cooking with CancerChanging the name to Lily P Crumbs after her 21-year-old geriatric dog and getting her ServSafe certificationThe bag of cookies someone thought were dog treats because of the illustration of Lily licking a cupcakeStamping the back of every bag with "Not for canine consumption, humans only"Doing wholesale through a sandwich shop in Philadelphia and New JerseyComing back to news as a freelancer, then moving to PR, then grad school, then finally committing to Lily P Crumbs full-timeThe moment she started posting real thoughts about cookies and people started following alongThe public spreadsheet ranking cookies by texture, effort level, and her personal analysisBeing too afraid to show her face on camera for the first five videos and the moment that changedGetting approached by a publisher and the imposter syndrome that almost made her say noHer best friend Sam telling her she would regret it forever and the decision that follo
- Sep 17, 20261h 3m
Chef Kevin O'Donnell on Freestyle Italian Cuisine in Newport
He was sixteen years old, court-ordered to an alternative school in Rhode Island, looking for a way to pass the time. A retired Johnson & Wales chef named Andy ran a vocational culinary program there. Kevin signed up. Chef Andy saw something in him. And that was the beginning of everything.Chef Kevin O'Donnell is a multi-time James Beard Award nominee and the owner of Giusto and Mother Pizzeria in Newport, Rhode Island. Giusto is his flagship restaurant at Hammett's Hotel on the Newport waterfront, serving what Kevin calls freestyle Italian cuisine: not Roman, not Tuscan, not southern Italian, but Italian cuisine seen through a Rhode Island lens, cooked with the seasons, and built around the relationships with local farmers, fisheries, and artisans that Kevin has spent a lifetime cultivating. Mother Pizzeria is his sister concept built around a 100% sourdough pizza program using stone-ground heirloom wheat from a local mill and mozzarella from the only mozzarella producer in Rhode Island.In this episode, host Sarah Perkins sits down with Kevin for a conversation that covers one of the most genuinely moving arcs The Perfect Bite has ever told. From a North Kingstown childhood where food was about gathering rather than cooking, to turbulent high school years where his parents split and he moved out at sixteen and made choices he has spent twenty-five years building something beautiful beyond. From Ocean Tides to Junction Pizzeria to Johnson & Wales to a walk through an Italian farmers market that changed how he understood food forever. From Del Posto to Paris to a Boston restaurant nominated for Best New Restaurant by the James Beard Foundation the year it opened, to the moment he and his wife found out they were having a baby and he knew it was time to come home to Rhode Island.This is a conversation about what cooking can do for a person. And what a person can do with cooking when they decide to give everything back.In this episode, we cover:Growing up in North Kingstown, Rhode Island in an Irish-Italian-Swedish household where food was about gathering rather than cookingA huge childhood appetite that eventually pointed him toward the kitchenHis parents splitting when he was going into high school and moving out at sixteen to live with a friendPoor decisions, difficult choices, and a court-ordered stint at Ocean Tides, an alternative school in Rhode IslandChef Andy, a retired Johnson & Wales instructor who ran the vocational culinary program at Ocean Tides and saw something in Kevin immediatelyBasketball and cooking as the two things that gave him structure and routine when he needed it mostGraduating Ocean Tides, reflecting on what the rehabilitative model gave him versus what incarceration would have takenJunction Pizzeria in North Kingstown and chef Walter Slater, a Johnson & Wales graduate who taught him the soft skills of becoming an adultWalter Slater hiring only athletes because people who play team sports already know how to work togetherGoing to Johnson and Wales at twenty-one through a weekend continuing education program while working two full-time jobs and paying his own way without debtHis Johnson & Wales internship in Orvieto, Umbria at Ristorante Zeppelin under Chef Lorenzo Pellegrini: four months that turned into almost three yearsWalking through the Orvieto farmers market every morning on the way to work and understanding seasonality for the first time in his lifeLorenzo as a well-traveled, creative chef and a traditionalist Sicilian chef in the same kitchen: learning both sides of Italian cooking simultaneouslyThe quality of Italian ingredients as the single most important lesson from his time there: starting with the best makes everything else simple<span style="background-color: transparent
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About The Perfect Bite
Your fusion of food and entrepreneurship, The Perfect Bite brings you inspiring conversations with chefs, restaurateurs, CPG brand founders, food tech founders, and more in the food and beverage industry, highlighting their experiences and how they've cooked up something new. From emerging brands to established business owners, you'll learn from the best entrepreneurs in food, beverage, hospitality, and agriculture about how they started their businesses, what problems they're solving, the tough times they've overcome, and their best advice for entering these industries or starting your own business. We end each episode with the world's best and hardest question: What is your perfect bite?
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