Like a batch of fresh, hot pierogi, each stuffed with fluffy, savory potato filling, a new season of Sound Bites episodes is now served. 

We start season 9 with a sizzler of a two-parter featuring Kelly English, Memphis chef and restaurateur behind Restaurant Iris, Second Line, Swamp Bar, Fino’s and Rocket Greens food truck. 

 In other news, I took a pierogi-making class at Fawn.

Podcast part one: What’s next for Swamp Bar and Second Line

In episode one, English shared details about major changes at Swamp Bar in Midtown and at the Second Line, which is moving to East Memphis. He has a special place in his heart for his second restaurant. “Second Line is more ‘me’ than any other restaurant we’ve ever had,” he said in the interview. 

We also talked about proper nacho construction, his crazy Sugar Bowl experience and restaurant industry realities of working holidays and weathering January business slumps.

We all shared our new year’s resolutions. “I’m going to put some hard lines in the way that I work, for myself. I’ve never really done that,” English said. 

It’s been a chilly, greige start to the year in Memphis, but we thought warm thoughts on Sound Bites. We talked about an Iris summer fish dish with an unexpected inspiration. English shared plans for the patio spaces at Swamp Bar and its yet-to-be-named, next-door restaurant. 

“We think about that outdoor bar behind Second Line in Swamp Bar’s hands … it is going to be so much fun out there,” English said. “You will know that they are different places, but both of them will fly under the Swamp flag.” 

We also talk about Taco Bell. Click play to listen below.

Keep scrolling a little bit more for my preview of episode two, aka part two of our Memphis food podcast interview with chef Kelly English. 

But first, back to the pierogi.

Pierogi-making classes at Fawn

Why pierogi? They’ve been on my mind since I attended a pierogi-making class at Fawn, hosted by chef Theresa Schuenke, another former Sound Bites guest.

At the Jan. 7 event, Schuenke demonstrated how to roll out dough, cut, fill, fold and seal pierogi before we attempted to form our own little perfect dough moons. Chatting, laughing and some light chaos ensued as flour poofed everywhere and everyone managed to roll out a few dozen dumplings.

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Then, we waited while the staff boiled up all of our creations (some more aesthetic than others) and everyone took home a bag of pierogi ready for pan-frying, air-frying and dipping in sour cream. Served with garlic dill pickles on the side, if you’re me.

The next Pierogi Impreza classes are Feb. 11 and March 4. Tickets are $75 and there’s a cash bar. Light bites were served, including miso deviled eggs and empanadas, so have dinner before you go and plan to linger over drinks and enjoy the tactile experience and company of fellow foodie adventurers. I even met a Sound Bites listener in the wild: hello Thomas!

Podcast part 2: Moving east, media attention and “best of” reader polls

In episode 2, Memphis chef Kelly English and I talked about why he’s really moving the Second Line restaurant, being a stepdad and what we both did to lose our “street cred.” 

If foodie adventures sound fun, here’s another idea. 

In the episode, English and I talked about Restaurant Iris’ monthly Saturday luncheons, which include a cocktail, three courses and a cooking or bartending demo from English. January’s lunch is Jan 24, with a pomegranate and rye theme. February’s event is Feb. 21, with a chocolate and champagne theme.

Part two continued with more questions. Do restaurant owners in Memphis play nice? What does English really think about those “best of” local polls for businesses? What’s up with price points? How does English feel about the media attention he received early in his career?

“I’m thankful for everything that happened for me,” he said. “I wish (the publicity) would have happened a year later.” 

I encourage you to listen all the way to the end of part two, because the rapid-fire question section covers barbecue fests, “Stranger Things,” and Great Aunt Waneter — and that’s all before we go off the rails. 

Send your suggestions for guests and topics to me at hwhitfield@dailymemphian.com. Also, what do you think about two-part episodes?