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

Coming up on this week’s show, Steve Dolinsky travels to the United Arab Emirates, exploring what Dubai has too offer.  The city is flush with cash, new construction never stops and the hometown airline is bringing in Europeans, Russians and yes, even North Americans, all with an appetite for tasting the best of the region and beyond.  From ultra high-end to food trucks and everything in between Steve tastes the offerings of this global city.

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

Rick invites Chris Curren, Chef at Fulton Market Kitchen here in Chicago, as both he and I attempt to come up with an easy weeknight meal using canned tomatoes as the main ingredient.

Chris Curren has more than a decade of experience, cooking in a number of Chicago and Cleveland restaurants. Beginning his culinary career under the direction of James Beard-nominated chef Bruce Kalman, Curren first worked at “3 Birds” where he helped the team land a spot on Bon Appetit's "Top 50" list.

In 2008, Curren moved to Chicago and opened Blue 13, which eventually earned a Michelin recommendation. Chris is inspired by the flavors that come from locally-sourced Midwestern ingredients, and Fulton Market Kitchen's current menu displays that inspiration.

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

The Derby is this weekend, and a lot of people well be celebrating, the horse race with mint juleps. For a long time, if you wanted to see a bourbon distillery up-close you had to first get to Louisville, then either rent a car or hire a tour service to head out to one of the many distilleries in the rolling hills outside of town.

Now, Bourbon Country is getting a dose of competition. Gone are the days when you had to leave Louisville to see how bourbon was made. In addition to Whiskey Row and the Urban Bourban Trail, the city now boasts distilleries, such as the Evan Williams Experience, the Bulleit Frontier Whisky Experience and the massive Angel’s Envy Distillery, to name a few.

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


Chicago is about to get a lot of hungry visitors over the next few weeks for both the James Beard Awards and the National Restaurant Show.  And while here, of course some people will try to squeeze a food tour.  Chicago Tribune’s restaurant critic Phil Vettel and staff food writer Nick Kindelsperger join Rick and Steve to come up with some of the most unique places to try in town.

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

Every city has its unique places. Restaurants or food shops that can’t be duplicated anywhere else. New York has Katz’s and Russ & Daughters. Legends. New Orleans: Galatoire’s and Commander’s Palace. Now, Chicago has some unique places, such as Topolobampo, Alinea and Arun’s.  Coming up on this week’s show,  we talk with Jenner Tomaska of Next and  Phillip Fos of El Ideas, two chefs in Chicago whom oversee startlingly original concepts, you are unlikely to find in any other city in America.

Direct download: Only_in_Chicago_-_Part_1.mp3
Category:general -- posted at: 1:00am CDT

Coming up on this week’s show, a chicken thigh challenge with the Chef Sarah Rinkavage from Lula Cafe here in Chicago, as both she and Rick attempt to come up with an easy weeknight meal, in 15 minutes or less, using some thighs we bought at a local grocery store.

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

Canada’s telegenic Prime Minister has been in the news lately, photographed at airports, welcoming Syrian refugees to his country. Much of Canada is colorblind, especially in places like Toronto – North America’s 4th largest city - where there’s not only a huge Chinese immigrant population, supporting two Chinatowns, but also the largest Sri Lankan diaspora anywhere in the world and a Little India along Gerard Street that puts most cities to shame. In fact, according to Statistics Canada, by 2036, nearly half of all Canadians will be immigrants or the children of immigrants. Places like Markham and Scarborough, a good 30 minutes outside of town, along the Northern edge of Lake Ontario host a number of ethnic restaurants.

On this week’s show,  deep-dive into the suburbs of Toronto, where a veritable United Nations of eating exists, in places like Scarborough and Markham. Eating around the world in pretty much one place. All you have to do is bring an appetite, eh?

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

We’ve been fans for it for years.  Pouring over its coverage every Wednesday, reading the recipes, the reviews and of course, Florence Fabricant’s food news and its the one section of The New York Times that has mostly avoided any criticism from the President.

Coming up on this week’s show, a discussion with the Food Editor at The New York Times, Sam Sifton, about how the business of food coverage has evolved, and how digital, social media, even virtual reality may play a role in how you consume food news from a national newspaper. Then the paper’s Restaurant Critic, Pete Wells joins us, to talk about reviewing restaurants both in New York City and on the road.

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

While everyone is on the pursuit for the freshest foods, others are finding their way with decay.  From the fermented cabbage and radishes in Korean restaurants, to the sourdough in your bakery and even the pickles at your local co-op or neighborhood joint. Fermentation is going on everywhere these days, and we love it, so why not try to figure out how it works, and why it makes food taste so good?

On this weeks show, Rick and Steve talk fermentation.  What it means, how it’s achieved and more importantly, how chefs are using this technique to create bold, unique flavors that extend far beyond a jar of kimchi in your fridge.

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

Growing up on the Southeast Side of Chicago, Rey Villalobos has been immersed in the restaurants industry most of his life. In 2005, he began working in the test kitchen at The Chicago Tribune’s food section. That led to a job with Chef Art Smith, who had recently left working for Oprah Winfrey, Villalobos became Chef de Cuisine at Smith’s newly opened Table 52 in Chicago’s Gold Coast, focusing on seasonal ingredients.

More recently, they re-conceived the restaurant – turning it into Blue Door Kitchen and Garden - appointing Villalobos the Corporate Executive Chef of the entire portfolio at the parent company, Ideology Entertainment, including Chicago Q and La Storia Ristorante.

Chef Rey accepted Rick’s Ingredient Challenge this week,  making an easy weeknight meal in 15 minutes or less using mussels as the main ingredient.

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