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

Coming up on this week’s show: service. How to hire, train staff and then deliver it with the utmost grace and professionalism. We’ll talk with the founder of one of the most successful restaurant groups in the country, then spend time behind the bar with a successful Bar Manager on a busy night, and finally, shadow a server and Floor Captain at one of the world’s best restaurants.
We’re happy to make special arrangements, accommodate dietary restrictions and do whatever we can to ensure you have a pleasant listening experience.

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

Coming up on this week’s show, a Winter Citrus challenge with Bo Fowler, chef and owner of Owen & Engine here in Chicago, as both she and Rick attempt to come up with an easy weeknight meal in 15 minutes or less using just some citrus, plus five extra ingredients you can find pretty much anywhere.

Fowler emigrated from Korea and was raised in Minnesota, where she attended the University of Minnesota and, like all future chefs, got a bachelor’s degree in Chemistry.

She has opened two restaurants in Chicago: Fat Willy's Barbecue Shack and just up the street, an English gastropub called Owen & Engine, where the menu features much more than just ale and meat pies. She joins us here in the test kitchen, to work out a main dish relying on winter citrus.

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

The issue of sexual harassment in the food and beverage industry. On this week’s show, we talk with Brett Anderson, reporter at The Times Picayune in New Orleans who broke the John Besh story, then speak with two women – both of whom are chefs working within successful companies – one in Chicago, the other in New York City – and hear from them about what they feel the industry needs to do to right the ship.

Dana Cree, pastry chef for the Publican in Chicago stops by to talk to us about the story she wrote recently for Food & Wine Magazine, then Amanda Cohen, the chef and owner of Dirt Candy in New York City talks with us about her online essay that ricocheted around the industry.

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

Foundation Day is the nationwide holiday commemorates the accession to the throne  of Japan's first human emperor. The day was originally known as Empire Day in 1872. It is observed in Japan with fireworks and speeches. One of the most elaborate parties is in Tokyo, where special rites are performed at the Imperial Sanctuary. So a good excuse to throw down some Japanese spirits.

On this week’s show, we’re using the occasion of a Japanese national holiday as an excuse to talk about Japanese whisky and sake, with a pair of experts who spend much of their day sipping and analyzing both of these remarkable beverages.

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

Thailand is a must-visit for any food lover, roast pork, crab soup, grilled goat, mung bean crepes and even baby frog for those more adventurous.

Coming up on this week’s show, four different food tours across Southeast Asia, some walking, some driving and others, from the back of a Vespa. Steve Dolinsky and his family travel to Thailand, Cambodia and Vietnam and eat their way through the cultures.

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

Produce options in the middle of winter, especially in the Midwest, are kind of bleak. Coming up on this week’s show, a Cabbage challenge with the Chef of Kimski here in Chicago, Won Kim. Chef Kim and Rick attempt to come up with an easy weeknight meal in 15 minutes or less using just cabbage, plus five extra ingredients you can find pretty much anywhere.

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

Next time you go to a bar and your drink come with a perfectly cube cube, that just fits into the glass you're sipping from, there is a good chance the bar outsourced it to someone else.  Bars are turning to ice experts to get the job done. On this week's show, a behind the scenes look at how and where bartenders are getting their ice.

 

 

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

One of the things you notice after spending so many years in this business, is how chefs write their menus. Coming up on this week’s show, a behind-the-scenes look at how chefs write their menus, from casual to high-end, and some tips for budding restaurateurs who might be writing their own one day soon.

Rick will weigh-in on the subject, then Steve and Rick will talk to the chef of a two-star Michelin restaurant about how he approaches his menu writing, and finally, a chef from a vegetable-centric restaurant tells us how he gets his customers excited using words to convey a feeling, and even more importantly, flavor.

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

Seems like every restaurant that opens in America, seems to have either fried or roasted Brussels Sprouts.

Coming up on this week’s show, a Brussels Sprouts challenge with Chef Joe Frillman, owner of Daisies here in Chicago, as both he and Rick Bayless attempt to come up with an easy weeknight meal in 15 minutes or less using just Brussels Sprouts, plus five extra ingredients you can find pretty much anywhere.

Direct download: Ingredient_Challenge_Brussels_Sprouts_1.mp3
Category:general -- posted at: 1:00am CDT

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