Ann Delisi's Essential Cooking

State Sen. Mallory McMorrow joins Ann Delisi and James Rigato to talk about how COVID-19 forced the state government and restaurant industry to work together. Plus, how the health of the Great Lakes region’s lakes and rivers affect food producers and restaurants.

Chef James Rigato talks with Ann Delisi about some of his favorite vegan dishes to prepare for Thanksgiving.

Val Markel of Val’s Pizza joins Ann Delisi and Chef James Rigato to talk about the national popularity of Detroit-style pizza, and how she sets herself apart in Detroit. Despite starting a pizzeria in Detroit, which is already home to longstanding mainstays like Buddy’s, Cloverleaf and Loui’s, Markel has found her niche by embracing the traditions of Neapolitan pizza.

John Vermiglio is the chef behind Detroit restaurants Grey Ghost, 2nd Best, and Basan, but his career kicked off in Chicago under the direction of the highly influential and infamous chef, Charlie Trotter. In this episode, John dives into what it was like to work with the legendary chef and how those experiences shaped his approach to opening his Detroit dining destinations.

Ann and James sit down with cousins Emmet and Gino Baratta from Fairway Packing for a conversation about their family business located in Southeast Michigan. They talk about how relationships with chefs are vital to their success, and they discuss the quality focused mindset that began with the generations before them. Tune in to learn what goes into producing and supplying quality meats, from farm to to delivery truck. And get your notepad out, because they're going to teach you a thing or two about how to perfectly prepare that nice steak you just bought.