Food Republic Today

Hey hey! We kick off w/ a convo w/ FR Editor Tiffany Do (3:52) who sourced all of FRT's comedy bits! Then it's a cavalcade of comedy w/ stories from Ben Bailey (8:15), Aparna Nancherla (11:26), Mary Sohn (14:29), Ian Abramson (16:58), Samantha Ruddy (20:48), Ethan Fixell (22:42), Justin Herman (30:45), Brian Park (34:58), Kevin Yee (37:51), Jenny Yang (39:58), Karl Hess (44:00), Ke

Hey hey! Today we've got 10 Q's for Milwaukee chefs Dan Jacobs & Dan Van Rite (3:54) of DanDan & EsterEv about how they decided to open a Chinese restaurant w/ a pop-up inside (8:24), Dan J's diagnosis with Kennedy's Disease (12:16), Dan V's stint in Portland (16:02), Dan J lying his way into a top kitchen & using cats for free books (18:26), Peking duck & Schmaltz fried rice (21:0

Hey hey! Today we've got 10 Questions for Steve McHugh about the meanings behind the name of his restaurant, Cured (3:20), the San Antonio dining community (5:34), being an ambassador for San Antonio (7:24), special ingredients native to Texas (8:16), the frugality of farm upbringing informing his menu (11:20), John Besh (16:39), giving back to the community (18:18) his amazing mot

Hey hey! Today we've got 10 Questions for Gaby Dalkin of the popular blog/Instagram What's Gaby Cooking (and new cookbook of the same name!) about California life & food (3:22, 18:16), social media strategy (6:40), cheese and eating simply (9:39), recycling recipes (11:54), entertaining at home (14:05), interacting with readers -both good AND bad (16:24), exercise & biking around L

Hey hey! Today we've got 10 Questions for Andrew Friedman about his new book, "Chefs, Drugs and Rock & Roll" (0:24), #MeToo (4:28, 10:17), Mario Batali (7:19), life experience influencing a chef's work (13:17), the food world's crossover to mainstream (20:45), LA's comeback & Wolfgang Puck (25:00), & why there are so many cookbooks when print is dying (27:50), & what James Beard wo

Hey hey! First up: 10 Q's for St. Louis chef Gerard Craft (0:23) on the challenges of fast casual (3:46), transforming a restaurant concept (7:15), family-friendly dining (9:40), expanding to Nashville (11:13), stints as a snowboarding photographer (13:03) & at the Chateau Marmont (14:44), being an ambassador for St. Louis (15:49), appreciating other chefs' pasta (20:41), & the res

Hey hey, it's Food Republic Today! We've got 10 Questions for Simon Ford, of The 86 Co. & Ford's Gin, about launching 4 different spirits brands at the same time (3:59), crowdsourcing ideas from bartenders (10:32), creatively expanding the industry (13:44), LA & Nashville (18:21), the international cocktail community & cities where the scene is thriving (19:37), emerging trends (22

Hey hey! Today we've got 10 Questions for Julie Piatt & Rich Roll, the couple behind The Plant Power Way, on creating plant-based cheese & veganism in Italy (4:00), athletes ditching animal protein with great results (12:26), the magic of mushrooms (15:30), plant-based "meat" like Beyond Meat & Impossible Foods (17:44), environmental effects (21:34), ethical vegetarians (26:01), &

Hey hey, it's Food Republic Today! Up first, a recap of the James Beard Awards (0:43). Then we've got 10 Q's for Ruth Rogers on chefs being part of the community (6:23), the cookbook released for the 30th anniversary of her London institution, The River Cafe (13:11), artist friends (14:59), the collaborative process & TV (17:54), Jamie Oliver (21:36), London ditching its rep as a "

Hey hey, it's Food Republic Today! We've got 10 Questions for David Kinch about the experience of dining at his acclaimed restaurant Manresa (4:56, 29:37), why fine dining is a terrible business model (10:01), CA Central Coast wine & local ingredients (13:45), his turns on The Mind of a Chef & Top Chef (18:46), Manresa Bread (21:12), what's the deal with sourdough (24:08), & the cu