On this episode of Hotline with Dave Weekley, Chef Paul Smith dives into St. Patrick’s Day food traditions, giving his take on corned beef, cabbage, and the divisive green beer. He also shares behind-the-scenes details about nearly competing on Beat Bobby Flay, revealing how he went through multiple interviews and had his dish prepped before the opportunity fizzled out. Listener questions lead to a discussion on the best places to find clam chowder in Charleston, the difference between St. Louis-style and baby back ribs, and the perfect number of lasagna layers for a homemade masterpiece. A fun and insightful chat about food, competition, and the restaurant world!