On this episode, the art of food styling. We talk to a trio of professional stylists about how they got their jobs, and what they do to stay on top of food styling trends. Plus, some tips on how to improve your online food styling game. Getting paid to play with your food. Yes, it’s a career choice.
A trip to Montreal in the middle of winter is not for the faint of heart, but rather, the truly hearty. Steve braves a few days in the cold of Quebec to eat and drink his way around town, while taking in a little bit of a mid-winter festival. There is more to this incredible city than poutine, smoked meat and bagels. Did we mention Leonard Cohen?? We’re going a little bit beyond maple syrup-soaked foie gras, eh?
A deep dive on bread, as Rick and Steve talk to a couple of people involved in the burgeoning bread scene in Chicago, and learn what it takes to make truly transcendent loaves. Then Rick reports from Saigon, aka Ho Chi Minh City, getting up extra early to see how a team of men makes the unforgettable banh mi loaves that have come to signify a large part of the street food scene there. We’re headed right for the eye of the gluten zone.
On this week’s show,a purple sweet potato challenge with Louie Yu, the Chef de Cuisine at Sunda, as he and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just some purple sweet potatoes, plus five extra ingredients you can find pretty much anywhere.
On this episode, cider, cheese tea and natural wines. A disparate, yet delicious triumvirate. We’ll get a report from CiderCon, and talk to some of the folks behind this annual cider fest; I’ll head to the branch of a beloved Taiwanese tea shop – only in Chicago – where they’re making cheese tea (it’s not as weird as you’d think). Then we wrap things up with a deep-dive on the world of natural wines. Lots of options for all sorts of drinkers today, so no need to pace yourself.
The Good Food Expo comes back to Chicago, but that doesn’t mean you have to live here to learn more about growing, making and cooking good food. We’ll talk to some of the key players, and discover why it has become one of the leading events of its kind in the Midwest, if not the entire country.
We visit the 11th annual Food Innovate Summit, where chefs and scientists come together to share their findings and predictions on where the industry is headed. We’ll talk scaling, data analysis and product development, but you don’t need an MBA to understand all of it.
A veal challenge with Aaron Lirette, the Chef from Free Rein in Chicago, as he and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just veal, plus five extra ingredients you can find pretty much anywhere.
Coming up on this episode, a trio of organizations and individuals all dedicating their professional lives to improving food education in primary and elementary schools. We’ll talk to the Executive Director of Pilot Light, which works to develop food-centered curriculum; talk to a food ethnographer about the Readers to Eaters program, and then learn more about Kimbal Musk’s “Big Green” program. Enriching young minds with real food and a more rigorous approach to food education.
Steve and Ina talk with chef Hugh Acheson about how a Canadian fell in love with Southern Food, his new podcast and what he is enjoying in NYC these days.