Donna Rodriguez, Dishing with Donna

By Tom Maicon at December 13, 2009 | 12:57 pm | Print

Dishing With Donna Food Radio Show
WGKA 920am
Saturdays at 2:00pm
Sundays at 11:30am
www.dishingwithdonnashow.com
twitter.com/dishingdonna
Listen online:  www.920wgka.com

Q: Food radio, as sexy as it sounds, hasn’t been a successful business model for the many souls who tried and failed before you.  However, your show is sizzling hot.  What do you think you’ve done differently?

A: Maybe it’s because my boss is the Big Guy upstairs!  I’ll tell you what, DwD has been truly blessed from the very first week we even went on air.  And it’s been a roller coaster ride of surprises ever since.  I pinch myself and give thanks every single day.

I think a lot of the success can actually be attributed to timing.  When DwD first aired, we were up to our necks in presedential election drama, the economy seemed fatal, fear and negativity were running rampant across all talk radio and it was ugly for a while.  In the midst of all that, suddenly, here comes a new show on the a.m. format that is strictly entertainment driven, rather than business/political/news based.  And not only was this entertainment quality—but it’s a lively, upbeat, humorous, and amusing little show, which offers a delicious form of escapism.  It gave even the most controversial political ranter a 30-minutes mental break.  So I do believe timing helped me stand out amongst the rest and be noticed as the one show who was happily just off in my own world.

Now since then … the “hottness” factor of DwD comes from the insatiable guests who come in studio, the amazing restaurants I get to showcase, the wines we discuss, the contests and giveaways each week, coverage of foodie events in this city, and so much more.  I know most people wouldn’t think of Paula Deen as being ‘hot,’ but the way she made my show sizzle just cranked her up a few notches in my book.  That episode was really a turning point in our success and listenership.  I had her cracking up.

Q: You have a degree in Broadcast Journalism, but how on earth did you come to the realization that you wanted to be a food radio personality, a career position that really didn’t exist before you came along?

A: The story actually seems quite magical in regards to how it all came together.  But in a nutshell, I was working for the radio station, 920 WGKA,  already doing sales.  At every staff meeting each week, just for fun, I would pass out recipe cards of certain dishes I had been experimenting with on my own at home, and give one to each co-worker to try. And then I would ask for their feedback once they cooked it and ate it for themselves. It was kind of “my thing” at the office. I was new to the company and had only been in sales for a few months when one week, something happened and a paid programming slot came open on the weekend with no show to fill it. Somebody heard that I had a small background in broadcasting, and next thing I knew—I was being asked to come up with a 30-minute show, which would be used as a ‘filler’ until that program time slot was sold again. But would I be willing to do the extra work in the meantime? I was shocked and said “absolutely.”

Because of my cooking and recipe hobby, it just made sense to piggyback on Food Network’s success and take the idea to radio.  I had only one short week to create my very first show, which aired July 4th weekend 2008.  Using my sales skills, I quickly snagged Shane Thompson of Shane’s Rib Shack to come on air and talk about great summer barbecue. After our interview, I walked listeners through a few short recipes of my own which were perfect for July 4th cookouts.  … The show was an unexpected instant hit.  I realized immediately that this is what I wanted to do.  This was it. This was my future.  I had finally found my passion.  And I’m good.

Q: You’ve hosted numerous celebrities on your show, Ted Allen, Paula Deen, Jeff Corwin, and the list goes on, in your opinion which one really stood out and delivered that “WOW!” factor?

A: No question, Guy Fieri! (Food Network)  He was hands down—the biggest ball of raging energy I have ever encountered over radio.  My listeners know ME to be the upbeat, bubbly and animated personality, but Guy Fieri had me beat …. times ten.  I had so much fun interviewing him that our full-throttle conversation lasted nearly 35 minutes, which made it impossible during editing because I only had 10 minutes to air it.

Another reason this was my “wow” show was because my own excitement level was elevated to the likes of a child trampling down the stairs on Christmas morning.  I am a huge fan of Fieri and he’s one of my all time favorite foodies to watch on television.  I’ve said dozens and dozens of times how I hoped there would be a day when we could meet and I could interview him.  So when that day actually happened just last month, I think my enthusiasm translated into the interview itself and we both just fed off of each other’s energy and wit.

I assume Guy Fieri was entertained himself since he nicknamed me his “Sister from another Mister” …. and called himself my “Brother from another Mother!”

Q: Over the past year or so I’m happy to say I’ve gotten to know you. Knowing that you are a true southern belle (Atlanta native) and also have great pride in your latin roots, I can’t help but ask what are your favorite southern restaurants here in town?  And don’t think I’m letting you off the hook there … what are your favorite latino eateries?

A: Well here’s a loaded question.  My answer may surprise you.  Although I’ve been in Atlanta for well over 30 years,  oddly enough—I don’t care for southern food.  Not a big fan.  Isn’t that strange?  I joke around and say its because my mother force fed me peas and squash and okra and corn and other detestable vegetables that all kids hate.  I wasn’t allowed to leave the dinner table until every kernel was swallowed.  As a child, it was a nightmare.  Sometimes I would still be stuck sitting there in misery for 2 hours after everyone else had left, just because I had some black eyed peas still rolling around on my plate.  Who knew that picky eater kid would ironically grow up to become a Food Host?

I still don’t care for southern food though. It must be psychological.  If I HAD to choose, I would say my favorite southern restaurant is my grandmother’s kitchen.  If that didn’t count, then I would say Wisteria, in Inman Park.  Jason Hill is the owner and executive chef, and I really appreciate how he executes his modern twist on traditional southern cuisine.  I found it to be refreshing and creative.  I loved his stuffed peppers as well as the spicy shrimp and grits.  The watermelon shaved ice with mint leaves was definitely my favorite dessert.

As for latin eateries, I have not had much luck here in Atlanta.  My favorites are still in Miami, where the authenticity of regional latin food is incomparable.  Here in Atlanta, there is a Mexican joint on every corner—but I have a difficult time finding the food of my own culture; Puerto Rico.  I have yet to experience one Puerto Rican restaurant that takes me back to the purity of my aunt’s kitchen in Miami, or the recipes handed down by my Abuela.  Feel free to recommend one to me if you know.

I call myself a Pedigree mutt.  Half puerto rican, half white American.  And yet the food I can never get enough of and what I could eat every day of my life …… Italian. Go figure.

Q: Okay, so here you are.  You now have a remarkable food radio show that beat all odds, so what’s next?  Where does the show go from here?

A: Good question.  Every week it seems the possibilites change.  The easy answer is simply—bigger and better.  Syndication is on the menu, as well as more events and community involvement, taking the show from 30 minutes to one hour, going live, video blogging, mainstream marketing, and possibly tv.  The sky is the limit at the moment,  we’re only getting started.  This is just the very beginning.  I am so blessed beyond understanding and deeply humbled by everything that is coming my way.  I could not have possibly gained this much success in such a short amount of time if it wasn’t for the one person who believed in me from the beginning and offered me a talk show as I was passing out recipe cards at our sales meeting. That gentleman is now my business partner, John Stirzaker, who has 25 years experience in radio.  Along with our fellow visionary, Dan Hott, our team is hopeful and excited to make several big announcments at the start of 2010 about the growth and expansion of DwD.  By contract, I’m not allowed to discuss those announcements just yet.  So to formally answer this question ……  STAY TUNED!

Q&A Dishing with Donna, Donna Rodriguez, WGKA 920am