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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.

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.
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Location:

United States

Description:

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.

Language:

English


Episodes

Paletas and Other Icy Treats

6/28/2018
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From paletas to patbingsu, a wide range of icy, creamy treats to keep cool this summer. We’re going around the world to taste the creations from five different countries. We’ll help you avoid brain freeze.

Duration:00:47:17

Mexican Fusion

6/21/2018
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Definitely more frequently than Chinese and Indian or Swedish and Thai, it seems like whenever a cook wants to bridge two cuisines in their kitchens, it’s Mexican and Korean; or maybe Mexican and Southern. Coming up on this week’s show’s, a chat with a pair of chefs talk Mexican Fusion. First, the co-owner of a successful chain in Atlanta and Nashville, Eddie Hernandez joins us to talk about a new book, Turnip Greens & Tortillas, all about his blending of Mexican and Southern cooking....

Duration:00:52:08

Ingredient Challenge: Potatoes

6/14/2018
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Dan Salls has worked in bars, did a two-year stint as a financial advisor, then took the leap and started a company called The Salsa Truck, which not only served busy Chicagoans lunch, but did catering as well. Since the summer of 2016, he has been the owner and driving force behind Quiote, one of the city’s most dynamic, casual yet modern Mexican restaurants, with a serious mezcal program. Dan accepted our challenge this week, using potatoes as the main ingredient. He and Rick both...

Duration:00:34:28

Coffee

6/7/2018
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We are talking coffee this week. First Rick and Steve welcome Metric Coffee’s Xavier Alexander to the show. Metric Coffee is a collaboration between the owner of Caffe Streets in Chicago and the former Roasting Manager at Intelligentsia. It roasts all of its beans on a restored, 1961 Probat UG 15 coffee roaster. (Just now, a few coffee geeks listening got super-excited.) Then, they are joined by Hannah Neuschwanger, the Communications Director at World Coffee Research, whose mission is to...

Duration:00:41:31

Pizza Expo

5/31/2018
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The annual Pizza Expo draws several hundred vendors and thousands of attendees, for a three-day conference. Steve Dolinsky is in the middle of writing a book on pizza, so headed to Las Vegas for the annual event. He wanted to take a more holistic approach to the subject of pizza, so he began by looking for someone who knows something about flour to make a great crust. Then he went in search of the perfect toppings to create a perfect pie.

Duration:00:35:16

Grilling and Beyond

5/24/2018
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In the Midwest, Memorial Day is the serious start of the summer and grilling season. On this week’s show: we talk grilling with Mr. How To Cook Everything, Mark Bittman. Then chat with Ethan Brown, the guy behind Beyond Meat, a company selling products in more than 20-thousand stores and restaurants in the U.S., including his Beyond Burger, the first plant-based meat to be sold in the meat aisle.

Duration:00:46:35

Ingredient Challenge: Rhubarb

5/17/2018
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On this week’s show, a rhubarb challenge with Debbie Gold, the Chef of Tied House in Chicago, as she and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just some rhubarb, plus five extra ingredients you can find pretty much anywhere.

Duration:00:30:52

Belgian Beers

5/10/2018
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Belgium is a tiny country. You might think of chocolate as its most famous export, but beer is just as important, if not more so. There are nearly 200 breweries in this country of about 11 million people, so you know beer there is practically a religion. Belgian beers have been the go-to, the Valhalla, the king of the beer geeks’ preferred beverage. Coming up on this week’s show, we dive deep into the world of Belgian beers, with a few experts. We’ll talk to a legendary bar owner, Michael...

Duration:00:37:18

Da Beards (AKA Where To Eat in Chicago Now)

5/3/2018
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The James Beard Awards, yes, the food industry’s “Oscars” are set to take place yet again in Chicago on Monday, May 7th, but you can bet a lot of industry people are in town the weekend before, and they all have one thing on their mind: where do we eat (and drink)? So, we’re giving you the lowdown on where to do both, like a local, as we talk with Michael Gebert, the founder of the local food site fooditor.com that does quite a bit more than just listicles and Top 7 places to grab brunch....

Duration:00:39:54

Cookbooks

4/26/2018
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We do an annual cookbook show in December, intended as ideas for holiday gifts, but it seems like every week there’s another book or two to check out. Coming up on this week’s show, we dive deep into two books. Chef Bill Kim has been the driving force behind such restaurants as Urban Belly and Belly Q. He joins Rick and Steve to talk about his new cookbook Korean BBQ: Master Your Grill in Seven Sauces. Then we switch to kefir, that glorious fermented mil with Julie Smolyansky, CEO of...

Duration:00:40:42

Ingredient Challenge - Fennel

4/19/2018
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Fennel has the potential to be as divisive as cilantro, in that either you love it or hate it. It’s so closely associated with anise and licorice – another polarizing item. On this week’s show, a fennel challenge with the Chef Jill Barron of Mana Food Bar in Chicago, as she and Rick attempt to come up with easy weeknight meals in 15 minutes or less, using just some fennel, plus five extra ingredients you can find pretty much anywhere.

Duration:00:28:53

China Tour

4/12/2018
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A taste of Chinese food from the source, but not the usual dim sum or Peking duck. This time, it's all about the fiery, chili-laced food of the Sichuan Province. Rick Bayless talks to a few chefs about what it's like to cook there, then Steve Dolinsky joins him for a visit to Chicago's Chinatown to see how the hot pot experience stacks up.

Duration:00:45:18

Risotto and Beyond

4/5/2018
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On this week’s show, we dive deep into the world of Italian rice, with the author of a new book on the subject. Chef John Coletta is a respected veteran in the Chicago food community as Executive Chef and Managing Partner of Quartino Ristorante & Wine Bar. He is the author of the new cookbook, Risotto and Beyond. Rick and Steve talk about risotto of course, but also soups, one-pot meals and even dessert.

Duration:00:38:04

Bock Beer

3/29/2018
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It is Spring and for many people in the beer-loving community, that means Bock. German in origin, it’s a strong lager, usually dark, malty and lightly hopped. This week we dive deep into maibocks, helles bocks and don’t forget doppelbocks. We might even spot an eisbock along the way. We’ll talk to a couple of bar owners who know as much about beer as my co-host does about Mexican food. Then a pair of brewmasters stop by to share some of their handiwork.

Duration:00:34:47

Ingredient Challenge: Pistachios

3/22/2018
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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.

Duration:00:32:59

Good Food Expo 2018

3/15/2018
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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...

Duration:00:38:11

WILD CAUGHT V. FARMED SEAFOOD

3/8/2018
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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...

Duration:00:41:26