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

A hundred years ago, there were dozens of breweries in Chicago. A lot of them were the result of German and Czech immigrants who brought their expertise with them. Prohibition stopped most of that progress in the 1920s. Goose Island began a second wave in the 80s, and over the past five years, the pace of new brewery construction in Chicago has quickened significantly.


One of Steve’s favorites, the little Moody Tongue, launched by a professionally-trained chef.  They produce several lower alcohol beers that are perfect for pairing with food. Beer with cake, FOR REAL!  Moody Tongue’s Founder and Brewmaster, Jared Rouben, joins us for the whole show.

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

Coming up on this week’s show, to celebrate the Jewish New Year, a pair of kugels worth trying at home. Steve spends the afternoon in his mother-in-law Nina’s kitchen to see how she goes about making one of her family favorites.  Then, Meme Hopmayer shares her great kugel recipe, so she let Steve stop by and watch her process.  Shanah Tovah and Let's Eat!

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

Tony Mantuano grew up in Kenosha, Wisconsin, the son of a Calabrian meatpacker, watching his grandmother stretch and roll pasta for many family meals. Mantuano and his wife Cathy, wanted to create a restaurant of their own that would carry on the extraordinary flavors he found at his grandmother’s table.

On this week’s show, a salmon challenge with the Chef and partner of Spiaggia here in Chicago, as both he and Rick Bayless attempt to come up with an easy weeknight meal in 15 minutes or less using salmon, plus five extra ingredients you can find pretty much anywhere.

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

Let’s immediately dispel the stereotypes about Los Angeles. Sure, there are juice bars and vegan-friendly cafes aplenty, but the City of Angels has been on the culinary map for quite awhile, showcasing some of the best talent in the country. Seasons are fluid – it’s actually just one season pretty much all of the time – sunny and 70 – so great produce is a yearround thing. There are amazing ethnic enclaves, Mexican, Korean, Chinese and Japanese come to mind, but also more burger joints and donut shops than I’ve ever seen in one place.

This week, Steve spends a week in L.A. and speaks with a few professional eaters about what’s going on right now.

Direct download: L.A._Food_Tour.mp3
Category:general -- posted at: 1:00am CST

In France, you might start off a meal with some bubbly from Champagne or Riesling from Alsace. In America, it seems like everyone is happy to make you a hand-crafted cocktail before you peruse the menu. But in Spain, vermouth is the spirit of choice to lead off an afternoon of day drinking; in fact, there is a beloved tradition known as “Vermut Hour” in Barcelona, a tradition Steve and Rick have enjoyed recreating here at home on more than one occasion.

Coming up on this week’s show, not just any vermouth, we’re enjoying Spanish vermouth with Mercat a La Planxa chef and Barcelona native chef Diego Amat and General Manager John Williams.

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

On this week’s show, trip to France leads to all kinds of questions back here in the U.S., about what French food is, and how you can appreciate it whether you’re in Montparnasse or Minneapolis. Rick spends a whirlwind day (and night) in the City of Light, then we come back to the U.S., to talk with some of the leading voices behind French food here.

We talk with Daniel Boulud who is the epitome of French hospitality. He has made a career out of bringing some of his memories as a child in Lyon to New York City. Then, Gavin Kaysen talks about returning home to the Twin Cities opening his fantastic restaurant, Spoon and Stable and now his second restaurant, Belle Cour, which feels and tastes like something you’d find in France, except it’s all tucked away along a sleepy main street in west suburban Wayzata, across the street from one of Lake Minnetonka’s many bays.

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

As much as you think we’ve moved on from iceberg lettuce, you still see it on every steakhouse menu in the country, as a “wedge” salad. Coming up on this week’s show, a lettuce challenge with the Chef and owner of Restaurant Michael in Winnetka, Illinois, Michael Lachowicz, as both he and Rick attempt to come up with an easy weeknight meal in less than 15 minutes using lettuces, plus five extra ingredients you can find pretty much anywhere.

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

This time of year, the fruit is really getting good, especially stone fruits. So we are making the most of late summer’s bounty, with a trio of easy desserts that require little more than a knife, a bowl and a baking dish.

First, Stephanie Hart, owner of Brown Sugar Bakery on Chicago’s South Side joins Rick and Steve to share some of her favorite cobblers.  Then, Ben Shartar, Manager of Bang Bang Pie and Biscuits in Chicago, shares one of their favorite crumbles.  And our intrepid intern, Lynnea Domienik talks with Amy Emberling from Zingerman’s Bakehouse in  Ann Arbor, Michigan about the half crumble, half cake treat, the Buckle.

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

From some of the best Cantonese-style barbecued pork and bubble waffles in the world, to the infamous hawker centers preparing fiery pork noodle soups, curried laksa and of course, chicken rice, a taste of the best of both Hong Kong and Singapore.

Steve travels to Asia to eat as much dim sum and barbecued pork as he could in Hong Kong and to taste his way around Singapore, which includes both the gritty, as well as has some of the most exquisite dining rooms in Asia.

Then Rick and Steve enjoy some tasty Cantonese treats you can find without traveling to the other side of the world.

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

Coming up on this week’s show: an ingredient challenge with chef Matthias Merges.   He is the owner of Yusho and Billy Sunday here in Chicago and the founder and driving force behind the Folkart Restaurant Group.  Merges joins Rick Bayless to come up with an easy weeknight meal using some eggs bought at a local grocery store, plus five extra ingredients you can find pretty much anywhere and what they each comes up with is so good.

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