Episodios

  • Master Mixologist Mariena Mercer Boarini on the hottest drink trends, the explosion in mocktails, and her time as a “Tequila Goddess”

    Master Mixologist Mariena Mercer Boarini on the hottest drink trends, the explosion in mocktails, and her time as a “Tequila Goddess”
    Dec 23 2025
    Mariena Mercer Boarini invents 300 cocktails a year as Master Mixologist for Wynn Resorts, North America. She supervises the drinks programs at nearly 40 venues at Wynn’s flagship in Las Vegas, treating drinks as culinary creations, collaborating with chefs to match drinks with specific dishes, and often employing incredible molecular gastronomy techniques. She explains some of her best loved cocktails, how and why mocktails are exploding, what’s hot now and what to expect in the future, and talks about her time as a "Tequila Goddess" and wining an international mixology championship. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    36 m
  • Chef Darian Bryan on pioneering Jamaican fine dining in the US, becoming a personal chef for Buffalo Bills MVP quarterback Josh Allen, and proving the doubters wrong

    Chef Darian Bryan on pioneering Jamaican fine dining in the US, becoming a personal chef for Buffalo Bills MVP quarterback Josh Allen, and proving the doubters wrong
    Dec 16 2025
    Born in Jamaica, now living in Buffalo, NY, Chef Darian Bryan has elevated Jamaican cuisine to the fine dining level at his restaurant, and through his work as a private chef. He has also amassed a roster of Buffalo Bills NFL players including MVP Qquarterback Josh Allen as clients, as an in-home private chef, preparing ready-to-heat meals, and as a special event caterer. He is engaging, entertaining, and an inspiration—from a childhood of poverty without electricity or running water to a first job in America at Denny’s, to shining in culinary school, to successful chef and restaurateur. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    39 m
  • Eater Editor-In-Chief Stephanie Wu on the newest trends in American food, what’s ahead, the Eater 38, and what it’s like being the person so many Americans rely on to decide where – and what – to eat

    Eater Editor-In-Chief Stephanie Wu on the newest trends in American food, what’s ahead, the Eater 38, and what it’s like being the person so many Americans rely on to decide where – and what – to eat
    Dec 9 2025
    Eater Editor-In-Chief Stephanie Wu is probably the most influential person in American food. She was raised in the Taiwan capital of Taipei, one of the world’s great food cities. After college in New York, she began a meteoric magazine career that now sees her in charge of the editorial content at Eater, which just celebrated its 20th anniversary, and has grown from a single blog focused on dining in New York to an online culinary juggernaut with a national edition, multiple city editions, and a host of related media ventures. She sees her mission as helping Americans find their next great meal and this episode is filled with unique knowledge, insights, and predictions about every facet of American dining that only she can provide. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    48 m
  • Food and Wine Best New Chef Jordan Rubin on the unique sushi restaurant he started as a food cart and combining sushi tradition with bold and unexpected flavors

    Food and Wine Best New Chef Jordan Rubin on the unique sushi restaurant he started as a food cart and combining sushi tradition with bold and unexpected flavors
    Dec 2 2025
    Chef Jordan Rubin got into sushi by accident when the sushi chef’s assistant didn’t show up for work at the restaurant where he was making salads. From there, he’s worked his way up to owning his own sushi restaurant, Mr. Tuna and being named a 2025 Best New Chef by Food & Wine. That climb began when he turned a hot dog cart into a sushi cart and began peddling sushi and sashimi on the streets of Portland, Maine. He says he wants to offer something for everyone – including untraditional flavors and sushi burritos—while focusing on the freshest, highest quality, sustainable seafood prepared in the most traditional Japanese way. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    40 m
  • Master of the Turducken Matt Rebhan on creating the ultimate Thanksgiving item, three generations in the food biz, and how to pick and cook the perfect steak.

    Master of the Turducken Matt Rebhan on creating the ultimate Thanksgiving item, three generations in the food biz, and how to pick and cook the perfect steak.
    Nov 25 2025
    Matt Rebhan is the third-generation owner of his family’s Alpine Steakhouse and Butcher Shop in Sarasota, Florida. And a master of making the turducken – a turkey stuffed with a chicken, stuffed with a duck, which runs circles around a plain ol’ turkey for Thanksgiving. He first got national exposure for his turducken on Diners, Drive-Ins and Dives back in 2007 and now sells hundreds each holiday season. He’s also got plenty to say about red meat – what to buy and how to cook it – and the challenges of the restaurant business today. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    34 m
  • Cousins Jared Rouben and Jeremy Cohn on adding a restaurant to their brewery – and winning a Michelin Star

    Cousins Jared Rouben and Jeremy Cohn on adding a restaurant to their brewery – and winning a Michelin Star
    Nov 18 2025
    A Michelin starred brewery! Cousins Jared Rouben (a graduate of both culinary school and brewing school) and Jeremy Cohn, a Wharton business grad, began by opening Moody Tongue Brewing in Chicago, then expanded into restaurants. The one they run above their brewery, featuring a hyper-seasonal tasting menu with a beer pairing for each course, has earned a Michelin star. And their sushi restaurant in West Palm Beach, Florida got a Michelin Guide recommendation. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    32 m
  • Chef Amy Mehrtens on cooking at a New Orleans legend, then moving on to run a NOLA kitchen of her own and getting creative with that city’s classics

    Chef Amy Mehrtens on cooking at a New Orleans legend, then moving on to run a NOLA kitchen of her own and getting creative with that city’s classics
    Nov 11 2025
    Growing up in a military family, Chef Amy Mehrtens explored new tastes in various places around the world. She trained at the Culinary Institute of America, then worked her way up to Sous Chef at the legendary Commander’s Palace in New Orleans. She is now Executive Chef at Copper Vine in NOLA, where she is expanding her repertoire beyond traditional New Orleans standards and going beyond the dining room to cater to guests at the newly opened inn attached to the restaurant. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    35 m
  • Cleveland Chef Vinnie Cimino on being named a Food and Wine 2025 Best New Chef for re-inventing midwestern cuisine

    Cleveland Chef Vinnie Cimino on being named a Food and Wine 2025 Best New Chef for re-inventing midwestern cuisine
    Nov 4 2025
    Northern Ohio native Vinnie Cimino is reinventing traditional midwestern cuisine as “modern grandma” cooking at his Cleveland restaurant Cordelia. His signature dishes include a box of pull-apart smashburgers topped with Kool-Aid pickles, steak tartare done as an homage to the Galley Boy cheeseburger at famed local chain Swensons, corned beef reimagined as corned lamb, and deep fried saltines, a throwback to his grandmother’s past in Alabama. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    33 m