The Feed Podcast

Chicago Chef/Restaurateur Rick Bayless and award-winning food journalist Steve Dolinsky have known each other for 20 years, and now they're teaming up to tackle everything from food trends to seafood sustainability on The Feed. Jump around the globe each episode as they teach you how to make delicious dishes like ramen and Korean fried chicken, with amazing guest chefs to guide you along the way.


Ingredient Challenge: Pistachios

You may have thought pistachios were just for eating out of hand or maybe sprinkling on a Middle Eastern dessert like kanafeh or baklava. But coming up on this week's show: a Pistachio challenge with Stephen Gillanders the Chef and Owner of S.K.Y. here in Chicago, as both he and Rick attempt to come up with an easy weeknight meal in 15 minutes or less using just some pistachios, plus five extra ingredients you can find pretty much anywhere.
00:35:00 3/21/2018

Past Episodes

Building a food business, running a farm and marketing a new product all take skill and know-how; and of course money. Coming up on this week's show, The Good Food Expo comes to Chicago. We'll talk to some of the key players and discover why it's become one of the leading events of its kind in the Midwest, if not the entire country. Jim Slama, the C-E-O of Family Farmed and Producer of the Annual EXPO, the Executive Chef of Fat Rice in Chicago, Abe Conlon, and one of the nation's leading experts, Michael Harlan Turkell, author of "Acid Trip: Travels in the World of Vinegar" tell us why we should care about these potent potables. Garden Educator, Corenna Roozeboom from Big Green schools us on gardening programs for students. And Kara Babinec is the Director of Sales and Marketing at Gunthorp Farms in LaGrange, Indiana on Meat Labeling: What's the Meaning Behind the Label?".
00:41:00 3/14/2018
We've heard for years that overfishing is a problem and farm-raised fish often have diseases. How do we as consumers, sort through the confusion presented by both sides? Coming up on this week's show, we talk with Sean Dimin creator of "Sea To Table," a distribution company that partners only with wild caught fisheries on both coasts to help bring the best fish to your door. Then, we learn about "craft raised" salmon. We talk with Max Depondt, Midwest Marketing Manager at Skuna Bay Raised Salmon. They maintain nets off the Western coast of Vancouver Island, where they assure customers there is a way to responsibly raise seafood. And finally Steve and Rick talk with Peter Adame, Seafood Watch Engagement Coordinator for the Monterey Bay Aquarium. They monitor ocean health and created a standard that restaurants, fisherman and farmers all subscribe to.
00:45:00 3/7/2018
Coming up on this week's show: service. How to hire, train staff and then deliver it with the utmost grace and professionalism. We'll talk with the founder of one of the most successful restaurant groups in the country, then spend time behind the bar with a successful Bar Manager on a busy night, and finally, shadow a server and Floor Captain at one of the world's best restaurants. We're happy to make special arrangements, accommodate dietary restrictions and do whatever we can to ensure you have a pleasant listening experience.
00:55:33 2/28/2018
Coming up on this week's show, a Winter Citrus challenge with Bo Fowler, chef and owner of Owen & Engine here in Chicago, as both she and Rick attempt to come up with an easy weeknight meal in 15 minutes or less using just some citrus, plus five extra ingredients you can find pretty much anywhere. Fowler emigrated from Korea and was raised in Minnesota, where she attended the University of Minnesota and, like all future chefs, got a bachelor's degree in Chemistry. She has opened two restaurants in Chicago: Fat Willy's Barbecue Shack and just up the street, an English gastropub called Owen & Engine, where the menu features much more than just ale and meat pies. She joins us here in the test kitchen, to work out a main dish relying on winter citrus.
00:55:33 2/21/2018
The issue of sexual harassment in the food and beverage industry. On this week's show, we talk with Brett Anderson, reporter at The Times Picayune in New Orleans who broke the John Besh story, then speak with two women - both of whom are chefs working within successful companies - one in Chicago, the other in New York City - and hear from them about what they feel the industry needs to do to right the ship. Dana Cree, pastry chef for the Publican in Chicago stops by to talk to us about the story she wrote recently for Food & Wine Magazine, then Amanda Cohen, the chef and owner of Dirt Candy in New York City talks with us about her online essay that ricocheted around the industry.
00:55:33 2/14/2018
Foundation Day is the nationwide holiday commemorates the accession to the throne  of Japan's first human emperor. The day was originally known as Empire Day in 1872. It is observed in Japan with fireworks and speeches. One of the most elaborate parties is in Tokyo, where special rites are performed at the Imperial Sanctuary. So a good excuse to throw down some Japanese spirits. On this week's show, we're using the occasion of a Japanese national holiday as an excuse to talk about Japanese whisky and sake, with a pair of experts who spend much of their day sipping and analyzing both of these remarkable beverages.
00:55:33 2/7/2018
Thailand is a must-visit for any food lover, roast pork, crab soup, grilled goat, mung bean crepes and even baby frog for those more adventurous. Coming up on this week's show, four different food tours across Southeast Asia, some walking, some driving and others, from the back of a Vespa. Steve Dolinsky and his family travel to Thailand, Cambodia and Vietnam and eat their way through the cultures.
00:55:33 1/31/2018
Produce options in the middle of winter, especially in the Midwest, are kind of bleak. Coming up on this week's show, a Cabbage challenge with the Chef of Kimski here in Chicago, Won Kim. Chef Kim and Rick attempt to come up with an easy weeknight meal in 15 minutes or less using just cabbage, plus five extra ingredients you can find pretty much anywhere.
00:55:33 1/24/2018
Next time you go to a bar and your drink come with a perfectly cube cube, that just fits into the glass you're sipping from, there is a good chance the bar outsourced it to someone else.  Bars are turning to ice experts to get the job done. On this week's show, a behind the scenes look at how and where bartenders are getting their ice.    
00:55:33 1/17/2018
One of the things you notice after spending so many years in this business, is how chefs write their menus. Coming up on this week's show, a behind-the-scenes look at how chefs write their menus, from casual to high-end, and some tips for budding restaurateurs who might be writing their own one day soon. Rick will weigh-in on the subject, then Steve and Rick will talk to the chef of a two-star Michelin restaurant about how he approaches his menu writing, and finally, a chef from a vegetable-centric restaurant tells us how he gets his customers excited using words to convey a feeling, and even more importantly, flavor.
00:55:33 1/10/2018

Shows You Might Like


You must be a premium member to leave a comment.

Copyright © 2018 All Rights Reserved. | Terms and Conditions | Privacy Policy

Powered By Nox Solutions