Chef Ouita Michel joins us at the 1-minute mark as Whiskey Weeks 2021 continues.

• What’s harder? Running a kitchen, owning a restaurant or writing a book?
• You were a political science major, debate team member (second woman to win a national debate championship in 1986), how did you become a chef?
• Why did you decide to do a book and a cookbook now? 
• How did “Just a Few Miles South” come together? Why did you decide to use recipes from your restaurants? 
• What’s it like sharing your love of food with others?
• Did you ever believe you’d own multiple restaurants?
• How do you balance having restaurants that are different from each other (seafood, comfort food, bourbon bar, etc.)?
• Balancing everything and being able to run a restaurant during the pandemic 
• What role does food play in everyday life? I feel like your restaurants have that neighborhood feel and also you want to be a good neighbor 
• Beer, bourbon and wine play a role at your restaurants (Smithtown is located at West Sixth Brewery and The Thirsty Fox features fine bourbons), what role is that?
• Integrating those local beverages into recipes 
• Creating a Bourbon Club and Wine Guild 
• Going on your first bourbon barrel selection 
• James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast, what’s that like?
• What’s next for you?
• What can folks expect with the book and where can they find it?

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