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

On this week’s show Rick and Steve talk with the winner of this year’s Memphis in May Competition, Charlie McKenna, about how anyone can raise their backyard barbecue game. So get out your tongs, gloves and dry rub: we’re about to start smoking.

Direct download: HOW_TO_BBQ_Show_-_Charlie_McKenna.mp3
Category:Interview -- 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

Rum

Whether it’s from sugar cane or molasses, rum has captured the hearts of many, including our own Steve Dolinsky.  On this episode, Rick Bayless and Steve Dolinsky take a deep dive into rum with bartender Paul McGee.  He’s behind the successful Tiki themed bars Three Dots and a Dash and Lost Lake and the beverage director for Cherry Circle and the 8 seat Milk Room at the Chicago Athletic Association.

Direct download: Rum_Show.mp3
Category:Beverages -- posted at: 1:00am CDT

The awareness of flavors and ingredients in the US has grown in recent years by people in the food industry, but the average person still seems to relegate it as a cuisine requiring a special translator and an understanding of an arcane glossary with words like gojuchang and dokbokki. Deuki Hong and Matt Rodbard have attempted to not only crack the code, but explain it to the rest of us, with recipes, in a new cookbook, entitled “Koreatown.”  They join Rick and Steve for a conversation and a taste of the food. 

Direct download: Koreatown_Cookbook_.mp3
Category:Interview -- 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

Chicago is a melting pot when it comes to cuisine. We have pretty much every country covered, in terms of representation. Not just the obvious places, like Mexico, France, Thailand and Japan, but also lesser-known countries, like Peru, El Salvador and Kyrgystan. But up until a few years ago, there was nowhere to satisfy a craving for chamuças or lacassa rice noodles, or even mackerel chutney. Thanks to the persistence, and skill, of chefs like Abraham Conlon and his partner, Adrienne Lo, Fat Rice has become THE go-to restaurant for all things Macanese. And this week, Rick Bayless and Steve Dolinsky  welcome both Abe and Adrienne to the show.

Direct download: Fat_Rice.mp3
Category:Interview -- posted at: 1:00am 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

In honor of Mother's Day, Steve and Rick speak to their mothersabout their passion of good food. From barbecue joint tofour-star restaurant, Rick heads back to Oklahoma to talk withhis mom about running the family restaurant. From TV dinners to TVfood reporter, Steve Dolinsky heads back to the twin cities to talkhot dish and being raised kosher.

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

We’re talking about where to eat in Chicago, right now. Even if you’re not coming to town for the Beard Awards, there are plenty of exciting places to eat. Mike Sula, restaurant critic for the Chicago Reader, and Sarah Freeman, contributing editor for Eater Chicago, help sort through Chicago's many options.

Direct download: James_Beard_2016_Final.mp3
Category:Full Length Episodes -- posted at: 1:00am CDT

Typically here on the show, when we talk preserves we think kimchi or pickles, smoked fish or cured salmon, but today we’re heading into preserved fruit territory This week Rick invites Sean Pharr, chef at The Bristol in Chicago, to stop by the Frontera Test Kitchen and see what he could do with preserved lemons.

Direct download: Ingredient_Challenge_-_Preserved_Lemon.mp3
Category:Chef Competition -- posted at: 1:00am CDT