Lick The Plate Is Coming To Michigan


Michigan Restaurant Association David BoylanLick the Plate, the popular San Diego food show produced and hosted by Royal Oak, Michigan, native David Boylan is bringing the uniquely formatted show to the Michigan airwaves. Lick the Plate recently secured a sponsorship from the Michigan Restaurant Association (MRA) and is in talks with radio stations and sponsors in Detroit and Grand Rapids, anticipating a November 1, 2014 launch.

During the past three years, Lick the Plate has interviewed over 150 chefs, restaurant owners, growers, brewers and other San Diego and national culinary personalities. From San Diego’s top chefs and restaurants to small mom and pop eateries, Lick the Plate has covered a wide range of the San Diego culinary scene, the people who drive it and their individual stories that go beyond their work in the kitchen.

“The concept has proven itself in San Diego and with the Michigan culinary scene continuing to expand and grow, teaming up with Lick the Plate is a good fit for the MRA. It’s also a nice way to showcase our members,” Said Brian DeBano, president and CEO of the MRA.

David Boylan, producer and host of Lick the Plate is thrilled to be bringing his show to the Great Lakes State. “I’m a Michigan native, having grown up in Royal Oak, am a Grand Valley State University graduate and spent the early part of my career here. I have very strong culinary, grower, brewery, and winery connections all over the state including my annual role as a judge at the Asparagus Festival in Empire. On regular trips back to Michigan over the past 10 years I’ve seen first hand the explosion of the culinary and related industries statewide. Lick the Plate will be featuring guests from all over the state as the culinary revolution here is not limited to the major markets. Besides chefs, I’ll be talking to the farmers and other vendors who supply them. There are so many great stories out there, and Lick the Plate will enable listeners to really get to know my guests. Michigan is well on it’s way to becoming an international culinary destination and it’s my goal to help that effort along and bring the state it the attention it deserves.”

Posted by Rachel Allan