Hi, boys and girls are all fired up.

Oh, world's shaking, baby, and we're all right at.

Hi, everyone. You're listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond, coming to you from

newsstand studios at Rockefeller Center in the heart of New York City. Each week, we talk to the

coolest culinary personalities around, the folks shaping and shaking up the food scene. Joining me in the

studio today are Robin Standifer and Marie Ode Rose, two people I adore, and not just because they're the

forces behind La Mercery, one of my favorite restaurants, and one of the most beautiful restaurants

in New York City. Robin is the co-founder of Roman and Williams, the New York-based

design studio, and she's the co-founder of the Guild, a truly jaw-dropping store featuring home goods and more,

sourced from some of Roman and Williams' favorite artisans. The store happens to be attached to La Mercery,

the French restaurant helmed by Marie Ode, who is the executive chef. In a fun twist, the plates, glasses,

and all the tabletop items at the restaurant are available right

next door at the Guild. La Mercery is doing a special Sunday supper series dedicated to mothers,

so Robin and Marie Ode stopped by to tell us more and to share what they've been up to.

This episode of Radio Cherry Bomb is supported by Kayserai Champagnon, a 100-year-old cheese producer and the

maker of Cambezola. This fine cheese, which I happen to like very much, is made with Bavarian

Alpine milk and crafted by master cheese makers dedicated to using all natural ingredients

and traditional methods to create one-of-a-kind cheeses.

Cambazola, a triple-cream soft, ripened cheese with delicate notes of blue, is truly a cheese like no other.

For a more intense experience, try Cambazola Black Label, aged longer and colder than Camasola

Classic.

This bold and exceptionally creamy cheese was a 22 best-in-class

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