Wednesday, June 3 2020


Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

A La Carte Brunch Offers Many Options Under $10

I love observing a well-run kitchen. Watching a professionally run restaurant kitchen is like watching a choreographed dance. In relatively small spaces, several people at once move around each other with ease because they practice this art 12 to14 hours every day. They do it with pride that is reflected …

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What Has Happened to the Latin Inspired Restaurants?

I really try to be supportive of local restaurants, especially those that stay true to Florida’s heritage. You might be wondering what Florida’s cuisine is about when I make such an assertion. Don’t worry, the rest of the world has the same perception. Very few people understand what influences have …

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