Hotline Feature with Chef Paul - Winter Warmers, Southern Grits, and Charleston Restaurant Week
Chef Paul Smith joins the show to share his expertise on creating the perfect Southern-style grits, tips for frozen pizza preparation, and his thoughts on cooking pork butt in colder weather. Additionally, Paul provides a sneak peek into Charleston Restaurant Week, featuring exciting menus and local culinary gems. From braising techniques to supporting local food businesses, this segment is packed with delicious insights and practical tips for food enthusiasts!
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Hotline Feature - Tech Turf Wars, Tariffs & AI Privacy: A CNET Update with Abrar Al-Heeti
Abrar Al-Heeti from CNET joins Dave to unpack the week’s biggest tech stories. They dive into reports that OpenAI may launch its own social network to rival Meta and X, possibly reshaping search and content discovery. Th…
Hotline Feature - Stars, Stunts, and Streaming: Hollywood Headlines with Kristyn Burtt
Kristyn Burtt joins Dave to break down the biggest entertainment buzz of the week. From Blue Origin’s celebrity-studded launch and Lauren Sanchez’s rising profile, to Netflix’s “Full Swing” capturing Rory McIlroy’s drama…
Hotline Feature: The $4,200 Pizza Oven and Ramp Season Recipes: Chef Paul Smith Checks In
In this lively edition of Hotline with Dave Weekley, Chef Paul Smith returns to dish out restaurant insights and seasonal kitchen wisdom. Paul shares the epic saga of installing a 4,200-pound pizza oven at his upcoming I…