The Feed Podcast (general)

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

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 CST

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 CST

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 CST

Maybe you’re going to do a cleanse or maybe you don’t really give a damn, but for most of us, New Year’s is the time for resolutions, albeit fleeting for most.
On this show, we cover several bases when it comes to approaching the new year with a new outlook. First, Rick Bayless talks with Jason Hammel, the chef at Marisol, the Chicago Museum of Contemporary Art’s new restaurant, about the wonders of using nut oils. Then, we turn to the issue of juicing, and talk to Alex Curatolo, the owner of Belli's, a cold-pressed juice bar about how they maintain quality, even in the wintertime. And finally, learning about some good eating habits with Matt Lampson, the goalie for the Chicago Fire.

Direct download: To_A_Healthier_2018.mp3
Category:general -- posted at: 11:24am CST

Flour, water, yeast, salt, as elemental as bread is, we never knew it could be quite so complex.
Coming up on today’s show, a chat with the co-author of the impressive and massive new “Modernist Bread” cookbook, Nathan Mhyrvold. This FIVE volumes, loaded with technique, history and science is eye candy and practical knowledge for the amateur baker, but also, a comprehensive understanding of one of the kitchen’s most elemental components for the professional as well.

Direct download: Modernist_Bread.mp3
Category:general -- posted at: 1:00am CST

Despite the consolidation and downturn in newsprint, it seems like cookbooks proliferate like potholes in Chicago. On today’s show, our third annual Cookbooks Show, just in time for any last-minute holiday shopping. We’ll talk with cookbook authors, Paul Kahan and Gail Simmons, then Rick and Steve recommend a few others worth your time.

Direct download: Annual_Cookbook_Show.mp3
Category:general -- posted at: 1:00am CST

A very specific ingredient challenge against the Chef and owner of O Ya in Boston, as both he and I attempt to come up with an easy weeknight meal in 15 minutes or less, using just a bottle of beer, plus five extra ingredients you can find pretty much anywhere. Tim Cushman accepted our challenge, using Negro Modelo as the main ingredient.

After earning a bachelor’s degree in Jazz and Classical Guitar from the city’s renowned Berklee School of Music, Tim Cushman moved to California in search of musical success. As many aspiring musicians do, Cushman took a job in a restaurant. That was the start of what would become a culinary adventure around the world.

He spent the next 30 years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, Mexico, and Taiwan. In that time, he also served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago, where he developed menus for the group’s new concepts.

Direct download: IC_Modelo.mp3
Category:general -- posted at: 1:00am CST

On this week’s show, a chat with the one person who has been raising the flag and telling us all how important it is to work with local farmers for the past 46 years. Her love of the French lifestyle, culture, food traditions and wine, led Alice Waters, at the age of 27, to open Chez Panisse in Berkeley, where it has remained a force in the food world for the past 46 years. She joins Rick and Steve to talk about food and her new book: “Coming to My Senses: The Making of a Counterculture Cook.”

Direct download: Alice_Waters_Interview.mp3
Category:general -- posted at: 1:00am CST

We’re talking about the basis of any good bowl of soup by digging down to the bones, that is, the broth they create. From the basics to making one, to a Japanese icon, even a pair of entrepreneurs who are making bone broth the basis of their business.

We start in Portland, Oregon with Tressa Yellig’s business called Broth Bar, by Salt, Fire & Time. Then Steve heads the chef at Strings Ramen in Chicago, about how the magical tonkotsu broth is made for her bowl of ramen, then later in the show, the Chicago Bone Broth team Dan and Kassie Houlihan, founders of Chicago Bone Broth, stop by for a tasting. Their mission: To provide the most nutrient dense, best tasting broths to fuel life's adventures.

Direct download: Bone_Broth.mp3
Category:general -- posted at: 3:28pm CST

Coming up on this week’s show, a black bean challenge with the Chef and owner of May Street Café & Steakhouse here in Chicago. Chef Mario Santiago joins Rick in the Test Kitchen to come up with an easy weeknight meal in 15 minutes or less using a can of black beans, plus five extra ingredients you can find pretty much anywhere.

Direct download: Ingredient_Challenge_-_Black_Beans.mp3
Category:general -- posted at: 1:00am CST