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Chef Raz Shabtai joins me for a deeply personal conversation about the journey from his grandmother's kitchen in Jerusalem to Mutra in Miami, the first kosher restaurant in the world to earn a MICHELIN Star. Long before the recognition, there was a shy young boy who found comfort in his grandmother's kitchen. He watched her hands work without recipes and learned lessons that extended far beyond food. Her generosity, resilience, and hospitality would eventually become the foundation of the restaurant that bears her name. We trace Raz's journey from his first restaurant job as a dishwasher through kitchens in Israel and New York, his experience as a private chef, and the decision to bring his interpretation of Jerusalem cuisine to Miami. He explains how memories, emotions, Florida's seasonal ingredients, and the traditions of his childhood shape the dishes at Mutra.  We also discuss the meaning of kosher cooking, the unforgettable moment Mutra received its MICHELIN Star, the pressure of maintaining that recognition, and why he refuses to cook for inspectors. There are plenty of laughs along the way, from Bad Bunny playing in his dining room to his unapologetic love for cheesy baked pasta. But perhaps the most meaningful moment comes when Raz reflects on being bullied as a child and shares a message for anyone who has ever questioned their worth. An honest and emotional conversation about identity, perseverance, hospitality, and cooking from the heart. Explore more: Website: https://thewhetpalette.com Instagram: https://www.instagram.com/thewhetpalette/ Apple Podcasts: https://podcasts.apple.com/us/podcast/the-whet-palette-productions-miami-food-blog-podcast/id1603506826 Exclusive subscriber episodes and bonus content: https://www.buzzsprout.com/1912639/subscribe Available on all major podcast platforms. Message Brenda Support the show

Welcome to Supplements, the subscriber-only extension of The Whet Palette Podcast—an extra serving of the conversations, opinions, and behind-the-scenes perspective that deserve a deeper dive. For the first pour, I’m taking on everyone’s favorite year-round sport: hating the MICHELIN Guide. Are tourism-board partnerships proof MICHELIN has sold out? Does a Sysco sponsorship really compromise the stars? Are there enough inspectors to keep pace with MICHELIN’s rapid expansion? And while we’re at it, can we finally retire the claim that fine dining is dead? I’m separating legitimate questions from rumors, contradictions, and good old-fashioned MICHELIN outrage..with some hypothetical math, a few receipts, and very little patience for the sparkling-water conspiracy. Because disagreeing with MICHELIN is fair game. Claiming the system is compromised? Bring receipts. This is Supplements. A little extra. Just like the caviar.

What does a publicist actually do for a restaurant? Can PR help win a MICHELIN star or James Beard Award? Do follower counts really matter? And when everyone with an Instagram account calls themselves an influencer, who actually moves the needle? I sit down with Miami's Larry Carrino, president of Brustman Carrino Public Relations, for a candid, funny and occasionally expletive-filled look behind the curtain of hospitality PR. Larry has spent more than 30 years in the business, working with restaurants, chefs, hotels and major events, including 18 years with the South Beach Wine & Food Festival.  We talk about the relationships behind great PR, earned versus paid media, influencers versus real-world influence, impossible client expectations, crisis management and why no publicist can manufacture an award your restaurant hasn't earned. We also get into Miami's obsession with imported restaurant brands, why the places that actually belong to this city deserve more attention and, naturally, why your New York friends need to stop flying to Miami just to eat at Carbone.  Grab a glass of wine. Sit back. Listen in. Subscribe for more candid conversations with the chefs and hospitality leaders shaping Miami and the wider culinary world. Available on Apple Podcasts, Spotify, YouTube, Audible, or wherever you get your podcasts. Come for the PR education. Stay for the Flanigan's defense. Cheers! Brenda Message Brenda Support the show

What happens when a chef who spent much of his life moving finally decides to come home and build something of his own? Chef Juan Camilo Liscano joins The Whet Palette Podcast to trace the path that led to Palma, his intimate restaurant in Miami’s Little Havana. Born in Miami,  Liscano’s culinary perspective was shaped by family, travel, and formative kitchens across Los Angeles, Mexico City, New York, Miami, London, and Paris. We discuss the chefs and restaurants that changed how he thinks about ingredients, the lessons he carried home, the unexpected turn his career took during the pandemic, and what it required to create Palma from the ground up. Listeners will also learn about Palma’s design, the meaning behind its name, the evolution of its frequently changing menu, the one dish that (thankfully) refuses to leave, and how MICHELIN entered the story far sooner than expected. Palma: https://www.eatpalma.com/ The Whet Palette: https://thewhetpalette.com/ Subscribe for more candid conversations with the chefs and hospitality leaders shaping Miami and the wider culinary world. Grab a glass of wine. Sit back. Listen in.  From my "palette" to yours.  Cheers! Brenda Message Brenda Support the show

In this episode of The Whet Palette Podcast, I sit down with Alvaro Perez Miranda (artist, restaurateur, and one of the visionaries behind Miami's acclaimed Japanese restaurants) to discuss the journey that brought him from Venezuela to Japan and ultimately to South Florida. Alvaro shares stories on building restaurants in Japan, why he still considers himself an artist first, the inspiration behind Midorie, Hiyakawa, Ogawa, and Emelina. Plus, his hopes for Miami's future as a world-class culinary destination. In this episode: Alvaro's path from artist to restaurateurLiving and working in Japan for over 15 yearsThe meaning of Omotenashi and authentic hospitalityHow Japanese culture transformed his perspectiveDesigning restaurants with intentionMiami's evolution as a global dining destinationThe stories behind Midorie, Hiyakawa, Ogawa, and EmelinaAs always, from my "palette" to yours,  Brenda Fernandez Popritkin Message Brenda Support the show

Chef Curtis Duffy has spent decades pursuing excellence at the highest levels of American fine dining. In this episode of The Whet Palette Podcast, the acclaimed chef behind two-Michelin-starred Ever discusses the lessons learned from Charlie Trotter, Trio, Alinea, Grace, and the ongoing evolution of one of Chicago's most celebrated restaurants. We explore the culture of modern kitchens, the pursuit of Michelin stars, and the countless details that shape a world-class dining experience, many of which diners never even notice. Duffy also shares the story behind Ever's involvement in The Bear, what Hollywood got right about restaurant life, and why the series resonated so deeply within the hospitality industry. The conversation moves beyond the dining room as we discuss Fireproof, his memoir about resilience, personal loss, mentorship, and the determination to build a life defined by purpose rather than circumstance. Whether you're fascinated by Michelin-starred restaurants, hospitality, leadership, or the stories behind some of America's most influential chefs, this conversation offers a rare look inside the mindset of Chef Curtis Duffy. There's also a nod to Cuban chancletas and pastelitos. Yeah, we went there.  Listen now on Apple Podcasts, Spotify, YouTube, or wherever you get your podcasts. Message Brenda Support the show

The 2026 MICHELIN Guide Florida results have arrived, and as expected, the reactions were immediate. In this episode, I break down the winners, the surprises, and the predictions that came true. From Emelina and Mutra earning their first stars to notable Bib Gourmand additions and some glaring omissions, we'll dive deep into what the results mean for Florida's evolving dining scene. But this episode goes far beyond the list itself. I tackle the increasingly heated debate surrounding Cuban culinary identity, the ongoing arguments about who deserves credit for shaping the future of Cuban-influenced fine dining, and why I believe the entire conversation has drifted away from what actually matters: the food. We'll also address some of the biggest misconceptions surrounding MICHELIN. This includes accusations of pay-to-play, inspector qualifications, and why criticism is healthy, but only when it's rooted in experience, curiosity, and a genuine desire to understand. Finally, we zoom out to discuss something even bigger than MICHELIN: the state of Miami food media, who gets to shape the narrative of a city, and why preserving the story of Florida's culinary growth matters now more than ever. Whether you love the guide, hate the guide, or simply enjoy following the conversation, this is one of the most important discussions I've had all year. Grab a glass of wine. Sit back. Listen in.  From my "palette" to yours.  Cheers! Brenda thewhetpalette.com Message Brenda Support the show

What does it really take to build a restaurant in Miami right now? In this deeply personal episode of The Whet Palette Podcast, Chef Katherine Mederos of Kojin opens up about the reality behind the restaurant world: motherhood, Michelin pressure, burnout, sustainability, creativity, and surviving the chaos of hospitality while trying to build something meaningful. From Kojin’s early pop-up days with no true kitchen… to becoming Michelin Guide Recommended… Katherine shares the sacrifices, growing pains, and emotional moments that shaped both her career and her family. We also dive into pastry science, culinary school, sustainability initiatives, farm projects, Miami dining culture, work-life balance, and yes… finally fact-checking Chef Pedro Mederos’ version of how they met.  This episode is raw, funny, honest, and one of the most human conversations yet on The Whet Palette Podcast.  LISTEN HERE or find it on your favorite Podcast platform AppleSpotifyiHeartradioAmazon MusicAudibleFrom my palette to yours,  Cheers!  Brenda Message Brenda Support the show

The MICHELIN Guide Florida 2026 announcement is set for May 28, and this year, everything feels different. With the guide going fully statewide and the ceremony officially gone, the rules, the rhythm, and the expectations are all shifting. But what does that actually mean for Miami and for Florida as a whole? In this episode, dropping just ahead of the reveal, I break down the context you need before the results go live.  It’s not about spoiling predictions, it’s really about understanding the framework behind them. If last year taught us anything, it’s that most people react to the guide without fully understanding how it behaves and what it values.  You’ll hear: Which current starred restaurants I believe are secure and which ones are quietly vulnerableWhere I see potential star losses (yes, we’re going there)The strongest contenders for new stars, including the ones that feel inevitable vs. the true wild cardsThe only restaurant I believe is pressing toward two-star territory and whether Michelin will actually make that moveWhich long-overlooked spots deserve to finally break throughMy take on Bib Gourmand shifts, new additions, and where Michelin may expand its footprint across the stateThe wildcard regions (including areas outside Miami) that could reshape the conversation entirelyIt’s all about perspective from years of dining across Michelin-starred restaurants in the U.S. and abroad. I break down the patterns, the blind spots, and the signals some keep missing.  Listen in, and decide for yourself where Florida really stands before the guide makes it official. Michelin Guide Florida announcement: May 28 . Message Brenda Support the show

From Cancer Survivor to Pitmaster: The Story Behind Apocalypse Barbecue Miami may be known for cafecito and croquetas, but in this episode we’re talking about another side of the city’s food story: barbecue. In this episode, I sit down with Jeff Budnechky, the brawn behind Apocalypse BBQ,  to discuss: his childhood growing up in Miami and the early hustle mentality that shaped himhis experience as a two-time cancer survivor and how those battles changed his outlook on lifehow cooking at home became both comfort and creative outlet during an incredibly difficult chapterhow Apocalypse Barbecue began what it meant to build a barbecue concept in a city not traditionally known for barbecuehow Apocalypse created a distinctly Miami identity through flavors like cafecito, Cuban bread, mojo, and morethe role of branding, music, vinyl, and atmosphere in shaping the guest experiencehow community support helped turn Apocalypse from a pop-up into a movementthe realities of balancing marriage, business, growth, and high standardsthe new concepts and future projects currently in the workswhat a Michelin star would represent for a barbecue concept like thisThis episode is about much more than smoked meat. If love food stories with heart, hustle, and a strong sense of 305 pride, this one is worth a listen. Listen now, share the episode, and tag us on social media with your favorite takeaway. Every listen, share, save, and comment helps support my work and keeps The Whet Palette going. LISTEN AppleSpotifyiHeartradioAmazon MusicAudibleor on any major podcast platform.  WATCH on YouTube Cheers! Brenda Message Brenda Support the show

Fort Lauderdale is having a moment, and Chef Jonathan Kaiser is part of the reason why. In this episode, I sit down with the South Florida native and the chef leading Calusso at Pier Sixty-Six Resort to talk about his journey from early kitchen obsession to high-level fine dining. We dig into what he learned cooking under Joël Robuchon in Las Vegas, why sauce is everything, the tiny details that make a restaurant feel truly luxurious, and what it takes to keep standards sky-high when you’re pushing serious covers. Also: the origin story behind his Instagram name, his obsession with consistency, the cheese dessert I’m obsessed with, and the restaurants he actually sneaks off to when he’s not running a kitchen. Hint: it has the word PANDA in the name. Yup, that one.  If you’re curious about Fort Lauderdale’s culinary glow-up, what Michelin standards look like behind the pass, or why “luxury” is really just a thousand tiny decisions done correctly, this one’s for you. LISTEN AppleSpotifyiHeartradioAmazon MusicAudibleor on any major podcast platform.  WATCH on YouTube Cheers! Brenda Message Brenda Support the show

Miami y Hialeah, this one is for you. I’m joined by someone who feels like an extension of every 305 childhood: Amy Cao of Vicky Bakery. She embodies everything that makes this brand so beloved: warmth, family, community, and that unmistakable sense of Cuban hospitality that hits you the second you walk through the door.  We chat about: The original Southeast 8th Street bakery and how Cuban immigrants created a community staple.Amy’s childhood birthday parties featuring the iconic Vicky Bakery cajitas (proof her future was written early).Our high school tiesWhy walking into any Vicky location feels like stepping into your Tía’s kitchen: warm, loud, loving, and hungry.Franchising the Cuban way: Vicky University, family values, and the “right fit” rule.The goal of 100 locations by 2030, including the newest openings from Key Largo to Hialeah Park Casino.The cakes, the croquetas, the seasonal pumpkin offerings, and the refresquitos everyone is obsessed with.Amy’s dream chef collabs (yes, Michelle Bernstein and Chef Adrianne, we see you).And of course, some classic Brenda tangents, laughter, and plenty of Miami chisme energy.If you grew up here, if you’ve ever held a red-and-white Vicky cajita at a party, or if pastelitos are your love language… this episode will feel like home. Subscribe, leave a review, and watch the episode on YouTube to see the pastelito-powered nostalgia in action. 🎧 Listen to the full conversation on The Whet Palette Podcast to hear insider insights on what is next, local initiatives, and how Vicky Bakery is shaping the city’s story. LISTEN AppleSpotifyiHeartradioAmazon MusicAudibleor on any major podcast platform.  Message Brenda Support the show

On this episode of The Whet Palette Podcast, host Brenda Popritkin sits down with David Whitaker, President and CEO of the Greater Miami Convention & Visitors Bureau, to discuss Miami’s ever-evolving culinary identity. The last time Whitaker joined the show, Miami had just been named Bon Appétit’s Food City of the Year and was taking its first steps into the Michelin Guide Florida partnership. Fast-forward to today, and the Magic City’s restaurant scene has exploded—claiming James Beard Award wins, Michelin Keys, and countless national headlines celebrating its chefs and culture. This time, Travel + Leisure reported on the  WalletHub report that officially named Miami the "#1 Food City in North America" in September 2025. Michelin, Miami, and Managing Success Whitaker credits Miami’s success to both innovation and community resilience. “Once you get to the top, managing success is much harder than building to success,” he notes. “But what a privilege it is to maintain our position as one of the world’s top dining destinations.” He highlights how Michelin’s arrival didn’t just reward 17 or so restaurants, it lifted all of Miami’s culinary landscape. From Wynwood to Coconut Grove and Downtown Doral, fine dining has become a lifestyle, not a luxury. Beyond the Stars: Miami Spice and Local Support Programs like Miami Spice, which celebrates its 25th anniversary next year, continue to help both diners and restaurateurs thrive. In 2024 alone, a record 387 restaurants participated, generating more than seven million visits to the GMCVB’s landing page. “Food is synonymous with lifestyle,” says Whitaker. “It’s incumbent on all of us to continue to support our chefs. We can’t take them for granted.” The Road Ahead: 2026 and Beyond Whitaker also teases a massive upcoming year for Miami: FIFA World Cup 2026 (nine matches hosted locally)College Football National ChampionshipNHL Winter ClassicFormula One and Miami Open returningAnd through it all, food will remain at the center of the city’s global brand. “Miami is where you go if you want to make it big as a chef,” Whitaker adds. The Takeaway From Michelin stars to farm-to-table innovation, Miami’s dining scene continues to evolve with creativity, resilience, and heart. 🎧 Listen to the full conversation on The Whet Palette Podcast to hear Whitaker’s insider insights on Miami’s culinary future, local initiatives, and the chefs shaping the city’s story. LISTEN AppleSpotifyiHeartradioAmazon MusicAudibleor on any major podcast platform.  Message Brenda Support the show

How does a CPA from New York end up co-running one of South Florida’s fastest-growing bagel brands? Meet Adam Shidlofsky, co-owner of Mitch’s Bagels, the family-built business redefining what a “New York-style” bagel means in Florida. Adam joins host Brenda Popritkin to talk about building a legacy with his father — from Mitch’s original old-school diner concept to today’s sleek, tech-driven delis in Flagler Village, Hallandale, and Weston. Together, they cover everything from airy-fluffy dough philosophy (“they don’t count as carbs if you believe it”) to family values, generational work ethics, and how South Florida’s mix of New York transplants and hungry locals has shaped the brand’s identity. Notable Quotes “My dad knew nothing about bagels when he started — but he learned everything, from baking to branding.” “During COVID, I convinced him I could bring something new: marketing, social media, and a modern twist. One night over wine, he finally said, ‘Okay, go bake bagels at 4 a.m.’ — and I did.” “Seeing my dad finally take a holiday and enjoy his 60s — that’s one of my proudest accomplishments.” “Everyone says they’re from New York and ‘know bagels.’ Down here, we’re proving you can find a great one anywhere — if there’s love in the dough.” From carb myths to family truths, this episode proves that passion and grit rise just like dough, with a little heat, patience, and plenty of flavor. 🎧  LISTEN AppleSpotifyiHeartradioAmazon MusicAudibleor on any major podcast platform.  CHEERS! Timestamps / Chapters 00:00 — Intro: Brenda welcomes Adam Shidlofsky of Mitch’s Bagels 01:00 — The most important question: Do bagels count as carbs?  02:00 — How Mitch’s Bagels began: a father’s fresh start in Florida 04:30 — From Long Island to Coral Springs: Mitch builds his first shop 06:15 — The evolution: from old-school diner to modern deli 08:10 — Adam’s early years and why his dad didn’t want him in the business 09:40 — From CPA to bagel boss: Adam’s pivot during COVID 11:00 — The pitch that worked: convincing Dad over a glass of wine  12:30 — Learning the ropes: 4 a.m. bagel shifts + corporate double life 14:15 — Earning respect and keeping the legacy alive 15:45 — Mitch steps back: a proud father’s retirement moment 17:00 — What makes Mitch’s Bagels unique (and why New Yorkers approve) 18:45 — The myth of “New York water” — busted 20:00 — Seeds, texture, and the science of a perfect bagel 21:30 — South Florida flavors: from New York transplants to Latin locals 23:00 — Where the brand is heading next Message Brenda Support the show

From Colombia to the Grove In this episode of The Whet Palette Podcast, host Brenda Popritkin sits down with Mimi Puche, owner of Happy Wine Miami in the Grove — a must-visit Miami destination for wine lovers, tapas enthusiasts, and live-music fans. A proud Colombian-born entrepreneur and member of the VinFemme Society, Mimi shares her inspiring journey: from her roots in Colombia to achieving U.S. citizenship and becoming the powerhouse behind a thriving Miami wine institution featuring over 3,500 labels and 20,000 bottles. We discuss: Her path into the wine world and partnership with her son Surviving and thriving through the pandemic Building a space that’s equal parts restaurant, wine shop, and community Expanding Happy Wine to Cartagena and Barranquilla Her passion for wine education and future goals for growth Mimi’s story embodies the essence of Happy Wine: joy, perseverance, family, and the beauty of sharing good wine with good people. 🎧 Tune in, pour yourself a glass, and enjoy this inspiring conversation about life, wine, and the pursuit of happiness — Miami style. Watch on YouTube or Listen on Your Favorite Podcast Platform: Apple Podcasts Spotify iHeartRadio Amazon Music Audible ✨ From my “palette” to yours, cheers! — Brenda Popritkin | The Whet Palette Message Brenda Support the show