The Feed Podcast

Chef, Restaurateur and TV Host Rick Bayless joins forces with James Beard Award-winning food journalist Steve Dolinsky, to bring the world of food and drink into your ears and have a little fun in the process.

The Podcasts

While everyone is on the pursuit for the freshest foods, others are finding their way with decay.  From the fermented cabbage and radishes in Korean restaurants, to the sourdough in your bakery and even the pickles at your local co-op or neighborhood joint. Fermentation is going on everywhere these days, and we love it, so why not try to figure out how it works, and why it makes food taste so good?

On this weeks show, Rick and Steve talk fermentation.  What it means, how it’s achieved and more importantly, how chefs are using this technique to create bold, unique flavors that extend far beyond a jar of kimchi in your fridge.

Direct download: Fermentation_Show.mp3
Category:general -- posted at: 1:00am CDT

Growing up on the Southeast Side of Chicago, Rey Villalobos has been immersed in the restaurants industry most of his life. In 2005, he began working in the test kitchen at The Chicago Tribune’s food section. That led to a job with Chef Art Smith, who had recently left working for Oprah Winfrey, Villalobos became Chef de Cuisine at Smith’s newly opened Table 52 in Chicago’s Gold Coast, focusing on seasonal ingredients.

More recently, they re-conceived the restaurant – turning it into Blue Door Kitchen and Garden - appointing Villalobos the Corporate Executive Chef of the entire portfolio at the parent company, Ideology Entertainment, including Chicago Q and La Storia Ristorante.

Chef Rey accepted Rick’s Ingredient Challenge this week,  making an easy weeknight meal in 15 minutes or less using mussels as the main ingredient.

Direct download: Ingredient_Challenge_-_Muscles.mp3
Category:general -- posted at: 1:00am CDT

The Good Food Festival, a conference promoting local foods, comes back to Chicago next week. So Rick and Steve talk with Jim Slama, the President of FamilyFarmed and Producer of the Conference; Dr. Geeta Maker-Clarke, a board-certified family physician, specializing in Integrative Medicine. She’s participating in the Good Food is Good Medicine Panel;  Alex DeSorbo-Quinn, the Executive Director of Pilot Light talks about bringing Food and Nutrition Education into schools; Meg Barnhart is the founder and co-creator of Zen of Slow Cooking started the company in 2006, as a way to ease her mom-guilt and get a healthy dinner on the table, while employing individuals with learning challenges and Jordan Buckner is the co-founder of TeaSquares, a tea-infused energy snack made with small-batch organic tea, pepitas and puffed millet. It’s mission is to fuel economic development in urban centers.

Direct download: Good_Food_2017.mp3
Category:general -- posted at: 1:00am CDT

In 2015 Tucson joined a pretty prestigious list of more than a dozen cities from around the world to become the only place in the U.S. designated a “City of Gastronomy” by UNESCO.

Coming up on this week’s show: Tucson. Yeah, I know it sounds unlikely, but this desert city has some pretty interesting history, and is at the forefront of resuscitating a long-lost agricultural movement that goes back thousands of years. It’s also home to Sonoran-style cooking, which means beef.

Steve heads to the southwest to sample the old, the new and a lot of the tried-and-true dishes that have made this town a favorite among both college kids and retirees.

Direct download: Tucson.mp3
Category:general -- posted at: 1:00am CDT

As the man behind The Fooditor, Michael Gebert talks to chefs about what they do, he reviews, he comments and he documents his meals, like we all do, taking pictures and offering his opinions. Unlike most writers in Chicago, he actually goes deep into the neighborhoods – which is why Rick and Steve get along with him so well. His new book out, The Fooditor 99, chronicles some of this beloved city’s best eats, from high to low.

On this week’s show, we discuss some of Chicago’s greatest ethnic eats with a guy who eats out as much as we do, exploring pretty much every nook and cranny of the city’s 77 neighborhoods.

Direct download: Fooditor99.mp3
Category:general -- posted at: 1:00am CDT

When buying ground beef at the store, should you treat it the same way as you going to make burgers? That is, a beef-to-fat ratio of about 80-20? And what about grass-fed v corn-fed? Same rules as buying steaks?

On this week’s show: an Ingredient Challenge with chef and co-founder of Quartino restaurant here in Chicago, John Coletta stops by, to show what is his idea of a quick, weeknight meal is, using just five extra ingredients. The challenge is, of course, is to finish the dishes in 15 minutes or less.

Direct download: Ingridient_Challenge-Ground_Beef.mp3
Category:general -- posted at: 1:00am CDT

This week we begin an occasional series on Iconic dishes, beginning with tender Barbacoa and meaty Italian Beef Sandwiches.

There’s a reason political candidates are always seen taking bites of Ben’s Chili in D.C. or Giordano’s pizza in Chicago, it’s because those iconic dishes are woven so tightly into the fabric of a city. If an outsider can be photographed enjoying something so locally beloved, they’ve gotta be decent, right?

We were thinking about what constitutes an Iconic dish, and decided we would take an occasional look at how that dish has come to define a certain place.

No surprise here, but Rick chose barbacoa from Mexico City and Steve tastes the Italian Beef sandwich in Chicago over the beloved iconic stuffed pizza.

Direct download: ICONS_Barbacoa_and_Italian_Beef.mp3
Category:general -- posted at: 1:00am CDT

Coming up on this week’s show vermouth takes center stage behind the bar. Not just in a supporting role, as a wingman in your favorite cocktails, but also as the star of the show, especially if you’re Spanish.

It’s kind of like the John C. Reilly of spirits – always playing a supporting role, rarely taking the lead. But if you’ve ever been to Spain or France, you know this is not the case. Peter Gugni is a Bartender in Chicago, as well as the Brand Ambassador for Fratelli Branca, and like a lot of spirits professionals, he enjoys the odd, the esoteric and the little-known.

Direct download: Vermouth.mp3
Category:general -- posted at: 1:00am CDT

On this week’s super-sized show, Steve and Rick travel to five cities in two countries for a major taco crawl. Some are traditional, while other versions are being reinterpreted by ambitious chefs.

When seeking out the best taco, why not head to the epicenter of taco culture.  Rick heads to Mexico City to meet up with Nick Gilman, author of “Mexico City’s Best Tacos.”  Steve is in San Diego for some fish tacos at Rubio’s before heading south to Ensenada, on Mexico’s Baja Peninsula.  He then samples the Sonoran-style tacos in Tucson, before winding up back home in Chicago, where one chef is inspired to make tacos inspired by the best Midwest farms at Antique Taco.

Direct download: Grande_Taco_Show.mp3
Category:general -- posted at: 1:00am CDT

Born and raised in Chicago’s northwest suburbs, Edward Kim attended New York University, earning a B.A. in political science with the intention of becoming an attorney. Choosing, however, to go in a much different direction, he enrolled in Pasadena’s Le Cordon Bleu, where he rekindled his passion for food and cooking, and eventually graduated with a culinary degree.

After culinary school, he honed his skills in various New York and Los Angeles
kitchens under a number of acclaimed chefs. Starting out with a caterer in Pasadena, he moved on to an externship at Per Se, then the job of Garde Manger at Meson G in Los Angeles.

In 2011 he opened his first restaurant, Ruxbin, in Chicago’s Wicker Park neighborhood. Two years later, Kim and his partners opened their second concept, Mott Street, a more casual restaurant that showcases family-style Asian street food in a relaxed environment. His restaurants have been honored with awards and accolades from Michelin, Bon Appetit and The New York Times.

Edward Kim accepted our Ingredient Challenge this week, using noodles as the main ingredient. Although I’m not sure which type he’s selected – dried, fresh… egg, rice or wheat... it’s up to him. He and Rick attempt to come up with a weeknight meal using the noodles of our choice, plus five extra ingredients. The challenge is, both have to finish our dishes in 15 minutes or less.

Direct download: Ingredient_Challenge_-_Noodles.mp3
Category:general -- posted at: 1:00am CDT