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. 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.
IC: Softshell Crab
A softshell crab challenge with Jennifer Kim, the chef and owner of Passerotto in Chicago, as she and chef Rick Bayless attempt to come up with an easy weeknight meal in 15 minutes or less, using just softshells, plus five extra ingredients you can find pretty much anywhere.
After biking to wherever you’re going, and then walking through the museums of Amsterdam, admiring the Van Goghs and Rembrandts, you quickly work up an appetite, or a thirst. How to cover a lot of ground in a short amount of time? By taking a food tour, of course. We’ll check out a Tours by Locals experience, drink a lot of genever, and pop-in for a few surprises, which came as a result of social media intel. Then getting a taste of genever back here in Chicago. How to create a dutch-inspired cocktail - Stateside. Eating and drinking Amsterdam…it’s all straight ahead.
St Lucia Eats
The indie-pop group St. Lucia is on tour now, promoting its most recent studio album, Hyperion, with a U.S. tour. They stopped in Chicago for a sold out show, but took some time before their sound check to stop by the test kitchen. We’ll talk food, cooking, eating on the road and, for at least one half of the duo, how growing up in South Africa and Germany affected their approach to food.
A taste of the city formerly known as Constantinople, where Asia and Europe meet. Whether you’re sitting down to a bottle of raku and an overloaded table groaning with mezze, or wandering the backstreets of the old bazaar, sharing borek and with your friendly neighborhood usta, the city lures you into its labyrinth passageways filled with all sorts of delicious discoveries. Steve spends a day with one of my colleagues who guided us through breakfast, lunch and dinner…then takes a full-day Culinary Backstreets tour – finally – to get a local’s perspective on pretty much everything. Plus, a lesson in Turkish breakfast, right here in Chicago, which you can duplicate for yourself, thanks to a new company that ships.
Ingredient Challenge: Asparagus
An asparagus challenge with Michael Sheerin, Chef from Taureaux in Chicago, as he and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just asparagus, plus five extra ingredients you can find pretty much anywhere.
We’re entering peak season for graduations, weddings and other celebrations (I’d raise a glass to the end of winter I was so happy it was over), and so today, we’re asking the experts for help us choose some appropriate bottles to help mark the occasion.
We begin with champagne of course. An obvious choice for a special occasion that requires toasting and celebrating. And joining us in our first segment to talk French bubbles is Collin Moody, the General Manager of Income Tax, a bar and restaurant on Chicago’s North Side.
Then we continue drinking bubbles, but rather than France, we’re headed to Italy. Steve talks with Adriano Adami, the partner and wine director at Osteria Langhe about his beloved Italian prosecco. Then later, a trip to whisky fest, to raise a celebratory glass of barrel-aged bourbon with Jeffrey Lindenmuth, the Executive Editor of Whisky Advocate Magazine, and asked him to suggest a pair of whiskys that anyone could get their hands on.
Go on a culinary journey with Rick and Steve
I listen to many podcasts and am a foodie but love how this goes into depth and helps me imagine or smell what's being described. The interplay between Rick and Steve is great.
Stop interrupting female guests
I enjoy the content, but once you tune in to Rick’s habit of interrupting female guests, it becomes unlistenable. I had to switch off the episode on Food Styling because Bayliss was telling the guest what she thought. Let the guests speak!
August 8, 2018 tomato challenge episode
I have been a fairly consistent listener to the feed podcast. I enjoy the variety of subjects that you cover. Some are nice reminders of foods, techniques or places I’d like to revisit and others are introductions to exciting new experiences. I have recently begun catching up on episodes I may have missed which is how I found myself listening to the tomato challenge.
Imagine my surprise when listening to Rick, Matt and their guest discuss the merits of different flavors in salsas, the group deciding that sweet wasn’t a desirable flavor agreeing that they couldn’t imagine who would want a sweet salsa, then the guest stating “maybe some black person” with Steve and Rick chuckling along. EXCUSE ME? I literally went back to listen to that portion several times to be sure I heard what I thought I heard. “Some black person”? What was the point of this statement? Are you using the palettes of “some” individuals to warrant discrimination now? Is an individual who enjoys different flavor profiles than you do somehow less than? When last I checked, the black community was not monolithic, thus encompassing many different interests and experiences.
While Rick nor Steve made the statement, they certainly didn’t question it or their their guest, they didn’t cut tape or make any statements disavowing pro-racist ideology. And that is the really disappointing part. They are socialized to simply accept derogatory racial comments. Their silence sanctioned, normalized and spread bigoted thoughts.
I’m not sure why, but I expected more from the hosts, from the show. So much for food being a bridge to creating a greater understanding and appreciation of various cultural experiences. I guess that only applies to appreciating dominant culture.