This week on “What’s Up Brighton”, Eric and Mark welcome Jim Churches, an executive chef at Land O’Lakes Dairy Foods. They discuss his culinary career and role in promoting dairy products to enhance restaurant profitability. The conversation covers preferences for cooking oils, healthier meal options, and the humorous challenges of dietary changes after a food sensitivity test.

A significant topic is the evolution of a fish fry event by the Culinary Crew, which transitioned from a Dad’s Club activity to a successful community drive-thru dinner during the pandemic, selling over 1,300 meals despite logistical challenges. Support came from Gordon Foods and local dads with diverse skills.

Other topics include local dining, favorite restaurants, and the need for more parking downtown! Tune in for a great episode, and don't forget to like and subscribe!

00:00 Welcome to What’s Up Brighton
00:35 Meet Jim Churches
01:48 Jim’s Culinary Journey
04:28 The Art of Cooking with Cheese
09:00 Dietary Choices and Food Sensitivities
12:00 The Culinary Crew Experience
19:00 Resurrecting the Culinary Crew
21:20 Community Connections with the Fire Department
28:00 Rapid Fire Questions

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What's Cooking? | What's Up Brighton | Episode 47