Joiners Joiners

This week, Tim and Danny are joined by Adam Meyer, the Chef de Cuisine at Brasero and John Manion's trusted right-hand man. Adam shares his inspiring journey of thrusting himself into the world of food at a young age. He discusses his time at The Bristol before the pandemic hit, and how he's now working alongside Manion to develop inventive South American cuisine at Brasero. Also: a New Year's Eve service gone awry at The Bristol, celebrity crushes, pro-tips for cooking steak to impress your friends, and so much more.

In a very special episode of Joiners, we start things out by sitting in studio with Donnie Madia. He’s a man who needs no introduction, but in case you’ve been predisposed for a few decades: he’s the James Beard Award-winning powerhouse behind acclaimed institutions like Blackbird, avec, The Publican, The Violet Hour, Big Star, and so much more — and maybe you recognize him from The Bear, where he delivered a powerful monologue that encapsulates the gritty hospitality thesis statement of the city we call home. And in a Joiners first, we take the Gratuity Round out of the studio, doing it live in front of a crowd at a special dinner at Publican Quality Meats prepared by former guest of the pod Rob Levitt, John Manion, and Mindy Segal. This in an episode you don’t want to miss. 

This week on Joiners, we sit down with Jake Schneider, the owner of Schneider Deli, a new Jewish deli that's bringing classic flavors to the heart of River North. Jake takes us on a journey through his culinary career, from taking a cooking class as an adolescent, to staging at high-end restaurants, to working at a summer camp and even a kitchen technology company. He shares his passion for preserving Jewish food traditions and lets us in on the secrets to his popular pickles. This week we cover the inspiration behind Jake's affordable lunch options, selling pickles on Instagram, his hopes to expand to other deli deserts in the city, and so much more.

This week, we’re joined by Leigh Omilinksy. She is partner and executive pastry chef at Daisies, the Michelin Star adorned Chicagoland darling that was recently named the best restaurant in the city by Eater. And after chatting with her, it makes sense why — after having a borderline magical Crème Brûlée at San Francisco’s Top of the Mark, this would-be jazz pianist was set upon a fated path of pâtisserie that took her across the world and, to our delight, back to her home city of Chicago. She dishes on the unexpected success of her collaboration with Wiener's Circle, spills the beans on the secret to perfect meringue, explains why she'd love to be a nutritionist in another life, and so much more. 

In this episode of Joiners, we sit down with the accomplished Chef Sahil Sethi. He’s the culinary mastermind behind Indienne and Sifr, two of the most exciting spots in the city today. From his early days studying hospitality management in India to stints at renowned restaurants like Noma in Copenhagen, Sethi has built an impressive resume and unique perspective on cuisine. He takes us on a journey through his career, dishing on everything from the grueling hours and exacting standards at Noma to the challenges of introducing elevated Indian dining to the US at Rooh. 
Plus: the importance of true authenticity, the essential Indian spices every home cook should have, when to add that garam masala for maximum impact, how to properly drink a cocktail (according to Danny), and more.

This week, we’re joined by the talented Monica Casillas-Rios, the acclaimed bartender at Chicago's Elske, whose exceptional cocktail program recently earned her the prestigious 2023 Michelin Guide Exceptional Cocktail Award. Monica shares her fascinating journey in the world of hospitality, from her early days discovering the art of cocktails in Detroit to her current role as the creative force behind Elske's inspired drink menu.
Throughout the conversation, Monica takes us behind the scenes of her creative process, revealing her preference for simple, yet innovative ingredients and her unique approach to incorporating elements from the kitchen into her cocktails. She also delves into her personal taste in drinks, her love for non-alcoholic beverages, her thoughts on the biggest misconceptions surrounding her craft, and so much more.