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Heather Mitchell

  • ChefsFeatures

    Chef Michael Symon shares his love of cooking

    by Tallahassee Table October 27, 2022
    by Tallahassee Table October 27, 2022

    The restaurateur and TV personality will headline TCC’s Cleaver and Cork event When Michael D. Symon attended culinary school, becoming a chef meant pursuing a trade. Today, top chefs are …

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  • Bites

    Chef Michael Symon new headliner for Cleaver and Cork ’23

    by Tallahassee Table October 15, 2022
    by Tallahassee Table October 15, 2022

    Iron chef, author and philanthropist will be the celebrity chef for the TCC Foundation fundraiser. It’s time again for the big reveal. Michael D. Symon, an Iron Chef on the …

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  • BitesChefs

    Top chefs coming to TCC’s Cleaver and Cork

    by Tallahassee Table February 15, 2022
    by Tallahassee Table February 15, 2022

    Highlights: Food Network’s Aarón Sánchez and guest Marc Murphy plus a food and wine festival I was looking at an official guide to the upcoming (Feb. 24-27) South Beach Wine …

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  • ChefsFeatures

    Geoffrey Zakarian: chef, author, philanthropist and lover of restaurants

    by Tallahassee Table March 10, 2021
    by Tallahassee Table March 10, 2021

    The famed chef, known for his starring role on TV cooking shows was the headliner at Tallahassee Community College’s signature Cleaver and Cork 2021 fundraiser. If you’re a fan of …

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  • BitesChefs

    Geoffrey Zakarian the star chef at TCC’s Cleaver and Cork

    by Tallahassee Table February 3, 2021
    by Tallahassee Table February 3, 2021

    Tallahassee Table talked with the famed chef for an exclusive interview about his passion for the craft, his advice for young people — and most of all, his family. The …

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About Tallahassee Table

Breaking bread together is one of our most social human activities, and I’m convinced that food is the key to knowing a place and its people.

Here in Tallahassee and the surrounding area, we may not have, in sheer numbers, the dining choices some other locales have, but there’s a very vibrant — and growing — food culture here.

I hope you’ll help me, and you, grow with it. I welcome your comments and suggestions.

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