For our fourth episode, Elliot sits down with Prairie Street Co’s Culinary Instructor Extraordinaire, Chef Erica Wides. As a cooking teacher, chef, and entertainer, Erica has a way of making everyone feel comfortable, confident, and welcome in the kitchen. With recipes that range from classic French to weeknight originals it’s clear why Chef Erica is a fan favorite! In this episode, Chef Erica discusses technique, kitchen hacks, and a whole lot of other things with Elliot. There’s a lot of laughter and a lot of lessons in this episode!

Take a Walk Down Prairie Street with Founder and CEO, Elliot Moscowitz. For our third episode, Elliot sits down with Prairie Street Co’s own Culinary Producer, Kendra Thatcher. Inspired by global travel, hyperlocal cultures, and home cooks everywhere, Chef Kendra brings a humble, grassroots approach to the Prairie Street Culinary Kitchen. With years of experience behind the scenes at Food Network and Cooking Channel, her expertise in writing, producing, and developing has helped Prairie Street realize its vision of building a premier kosher cooking channel. Her interest in and respect for kosher cooking has been the catalyst to creating globally inspired recipes and flavors for the kosher kitchen. Having worked together since the second season of filming, Elliot and Chef Kendra discuss the heart, passion, and hard work it takes to keep the Prairie Street Culinary Kitchen ahead of the curve and forging forward.

(And it’s only the beginning!) Want to learn more about Chef Kendra Thatcher?

Please click on the links below to follow her! https://www.BALANCEOFBLISS.com

IG: @kendraleethatcher

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For our second episode, Elliot sits down with world renowned Private Chef Yossel Backman of YB Experience. Growing up in the Chabad of the University of Maryland, Yossel’s love for hospitality took shape at a young age. While he calls New York City home these days, it’s a mere pass through for this globe hopping chef. Chef Backman can be found jetting from one exotic location to the next, cooking unforgettable meals for his high-end clientele. When on location, he embraces the local culture and lets that shine through on the plate. Elliot and Chef Backman discuss everything from family and tradition to being ahead of the curve.