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

Pretty much everyone agrees that fried chicken is delicious. It doesn’t matter where you’re from; the combination of crispy skin and juicy meat, sometimes doused in hot sauce and served with pickles is a true Southern delicacy that is hard to resist. But what are the origins of this dish, and more importantly, why have cooks all over the U.S. started opening fried chicken joints?

On this week’s episode, four very different views on fried chicken, through the lens of different regions in America. We’ll dredge up some history, then take a deep-fried dive into what makes the perfect platter.

Paul Fehribach is the chef and owner of Big Jones in Chicago, a restaurant dedicated to preserving the traditional Southern foodways; he’s probably as close to what John T. Edge’s Southern Foodways Alliance would consider legitimate, mainly because he’s both a historian and preservationist, when it comes to cooking Southern food in Chicago.

Then, Jared Leonard, the chef and owner of The Budlong, where they specialize in Nashville Hot chicken joins us in-studio.  And on to Memphis style at Gus’. They now have several franchises outside of their native location, including one here in Chicago which Zach Goodman owns.  

And finally we head to North Carolina courtesy of Joe Scruggs. He’s the guy who started out with a food truck, called Roost Carolina Kitchen, and eventually opened a restaurant of the same name. He now has two locations in Chicago, and in Steve’s opinion, makes some of the city’s best fried bird.

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

Sure, you can stuff yourself silly with all manner of slow-smoked short rib, brisket and ribs in and around Austin, but there are elements to the food scene there that defy stereotypes, namely, the fact that the casual dining scene there right now is as solid as anywhere.

Austin has come a long way from the days of breakfast tacos and barbecue. Sure, you can still find both of those components all over the Texas capital, but you can also find some of the most thoughtful, delicious food, from chefs who’ve put in their time working all over the world.

Steve was just down in Austin a few weeks ago, and managed to catch up with the one guy responsible for documenting every notable place to eat there. Coming up on this week’s show, we’ll talk about Austin’s highs and lows with a local food critic Matthew Odam who has earned his stripes.

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

Labor Day is nearly here, and as you very well know, that means back yard barbecues, cook-outs and parades. If you want to end the summer right, how about throwing a full-fledged pig roast without a giant backyard?  On this week’s show, we’ve got the answers. Steve heads to Michigan to meet up with his friend Rick Cooper to take you step-by-step through the process, so you can become the pig roasting king of your neighborhood. We’ve got you covered, snout-to-tail.

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

This week, food lover’s trip to Italy, from the low to the high, including a stop at the world’s #1 restaurant, and of course, plenty of gelato. Steve Dolinsky just got back from a 8 day tour of Rome, Florence, Modena and Siena, with a crucial stop in the town of Panzano. That’s where Dario Cecchini plies his trade, as one of his nation’s most famous butchers. And I love that only in a place like Italy, is a butcher treated like a rock star.

Then, Steve visits other guy who is treated like a rock star in Italy is Massimo Bottura. The chef and driving force behind Osteria Francescana, in Modena, now sits atop the World’s 50 Best list, and whether you agree with that list or not, he is always talked about as one of the best chefs on the planet; even being featured in Episode One of Season One of Chef’s Table. Steve had a chance to dine at Mr. Bottura’s restaurant to learn a bit more about some of Tuscany’s most beloved dishes.

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

There are so many restaurants around the country that tout their agrarian credentials, and many also name-check their farmers, giving due credit to the people responsible for supplying their kitchens with all manner of fruits, vegetables and proteins. At Blue Hill at Stone Barns, in New York State, they don’t need to tell you about all of the farmers, because the restaurant is the farm.

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

In our second episode of a three part series on restaurant lessons. This month, Steve and Rick tackle the issue of contracts, exit agreements and consulting arrangements incase a partnership goes south. First they speak local chef Michael Sheerin about walking into a position after a chef exited abruptly.  Then, Freddie Sanchez shares his story of investing in business, then abruptly being relieved of his duties.  And finally, attorney Lawrence Feller gives advice on how to protect yourself in a partnership. 

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

Rick and Steve head to the Taste of Chicago, where guests have a chance to sample the high, the low and the ethnically-diverse cuisine in our city. They first talk to chef Chris Macchia, who just opened Nonnina, who’s cooking here. Then, Ty Fujimura, owner of Arami, explains what it means to be a pop-up restaurant at an event that attracts tens of thousands of people each day. Co-owner of the Bruges Brothers truck Jacob Rush then discusses the finer points of the city’s always-evolving food truck laws.

Direct download: Taste_of_Chicago_2016_mp3.mp3
Category:general -- posted at: 1:00am CDT

This spring Rick was extra busy.  Besides overseeing his numerous restaurants, Frontera Grill, Topolobampo, Xoco, Tortas Frontera, Frontera Fresco, Frontera Cocina, his television show, Mexico One Plate at a Time and his packaged foods division, Frontera Foods, and of course this AMAZING podcast, he decided to open 2 new restaurants in the West Loop Neighborhood of Chicago.  In this show, we start a 3 part series on How to Run a Restaurant as Steve catches up with Rick at these new endeavors Leña Brava and the brewery, Cervecería Cruz Blanca to talk about the business of opening a restaurant.

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

On this week’s show, Steve and Rick take a closer look at curing and smoking fish and how that affects both texture and flavor.  They head to the Lakeview neighborhood of Chicago to the new seafood market Snaggletooth where owners Bill Montagne and Jennifer Kim are curing ocean trout. They are later joined by Ethan Forman of the artisanal salmon smoke house H. Forman & Son in London for a taste of certified smoked salmon.

Direct download: Smoked_Fish.mp3
Category:general -- posted at: 10:31am CDT

With warmer weather, the grill covers come off and summer barbecue season begins. This week, Rick Bayless invites chef John Manion of El Che Bar in Chicago to the test kitchen for a skirt steak challenge.

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