Hi, boys and girls are all fired up.

Hi everyone, you're listening to Radio Cherry Baumond, coming to your host, Carrie Diamond, coming to you from newsstand studios at Rockefeller Center in the heart of New York City.

I'm the founder and editor of Cherry Bomb Magazine.

For today's episode, we're airing a conversation I had with chef Valerie Chang of Mottie's restaurant in Miami.

Valerie is a big star on the Miami food scene, and I am a big,

big fan of hers. Back in November 2019, a few years before Motties opened, I had the pleasure

of eating at Valerie's family's Itemai when it was a counter in a food hall in the Miami Design

District. This is not an exaggeration, but it was one of the best

meals of my life. It was seafood and sushi focused with tons of bright flavors and

colors and herbs and sauces. I still think about it to this day. I can't wait for you to

meet Chef Valerie and learn more about her. So stay tuned. We're so elated from this year's

Jubilee Conference. It was such a beautiful day.

So I am excited to share that we have a second Jubilee in the Works. We'll be hosting our first

ever wine country Jubilee this coming October 26th and 27th in California. If you'd like to be

notified when tickets go on sale, you can sign up at cherrybom.com.

The link is in our show notes.

Today's episode is presented by Carreygold.

Carrigold is the iconic Irish brand, famous for its beautiful cheese and butter, made with milk from Irish grass-fed cows.

I am a Carrigold superfan, and I had the good fortune to travel to Ireland with the Carri-Gold team a few years ago. I met farmers, cheesemakers, the folks who inspect the butter and grade the cheese, and I even met the cows. It was an unforgettable trip, and I loved getting to know more about the world of Carri-Gold. I learned the differences between the Carri-Gold cheeses, and I'm going to share some of my favorites with you. There's Cari-Gold-aged cheddar, classic and rich. Carri-gold reserve cheddar is sharp and bold, thanks to an extra year of aging. Carri-gold Dubliner is a robust aged cow's milk cheese that's nutty, sharp, and sweet, all at once. Then there's

Kerrigold Skellig, which is tangy and crumbly with a butterscotch-like sweetness. And one more

to shout out? Carrigold Cashel Blue farmhouse cheese. It's a perfect blue in my book,

with that signature creaminess and tang. I love it for everything from snacking to salads. I highly recommend

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