James Beard–nominated chef Paul Smith joins Dave Weekley on Hotline for a wide-ranging food chat that starts with culinary travel and ends with breakfast perfection. Paul shares stories from “food-cations” in Miami, Charleston, and Las Vegas, why most restaurants close for Thanksgiving to give teams family time, and how grab-and-go dinners have become the holiday’s hidden hero. The conversation shifts to eggs — from mastering the perfect fried egg to the secret behind fluffy omelets and why the best chefs always “respect the egg.”