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

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 CST

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 CST

We conclude our three-part series, Lessons Learned by asking what it takes to finding, hiring and retaining talented staff members.

Union Square Café set the standard for not only good food in New York at the time, but more importantly, great service. The mantra of “being on the same side” of the customer and offering “enlightened hospitality” seemed thoroughly ground-breaking back then.  But today, it’s clear that how you treat your employees directly translates to how they will treat your guests.

Since that first restaurant, Union Square Hospitality Group has gone on to open Gramercy Tavern, Blue Smoke, The Modern, Maialino and Porchlight, among others in New York City. They also launched a little company called Shake Shack, and more recently, Green River here in Chicago. They also run Hospitality Quotient, which we’re going to get into with our guest today. He is Richard Coraine, the Chief Development Officer for U-S-H-G, and the man responsible for much of what the company does in relation to talent acquisition and retention.

Direct download: Lessons_Learned_-_Finding_Training_Retaining_Talent.mp3
Category:Interview -- posted at: 1:00am CST

This time of year, farmer’s markets are bursting with produce. We have local berries, local greens, herbs and of course, local squash. Green and yellow zucchini are probably the most obvious, and we were thinking, why not challenge a local chef to see what they would come up with, using summer squash as the main ingredient? So, Rick Bayless asks the co-owner and co-chef of Chicago’s Honey Butter Fried Chicken, Christine Cikowski, to play along this week.

Direct download: Ingredient_Challenge_-_Summer_Squash.mp3
Category:Chef Competition -- posted at: 1:00am CST

1