Podcast

Hailee Catalano and Chuck Cruz are two of our favorite social media follows (@haileecatalano and @chuckycruz). The two chefs, who met in culinary school, cooked at Chicago restaurants like Dos Urban Cantina and Cellar Door Provisions before starting to share recipes on TikTok and Instagram. Their inventive recipes and laid-back vibe have won many, many fans, and it’s so fun to have them both in the studio to talk about their shifting careers.  Subscribe: Apple Podcasts, Spotify, Google MORE FROM HAILEE CATALANO AND CHUCK CRUZEarl Grey Buckwheat Chocolate Cake [Hailee Catalano]Chicken Adobo Au Poivre [Chuck Cruz’s Substack]Chuck’s Spotify Playlist

The hamburger god George Motz is back on today’s show, and it doesn’t disappoint. George is a writer, a TV host, and the guy with the cool hair and an endless well of knowledge about the hamburger. On this episode we talk about the opening of his wildly popular new NYC restaurants, Hamburger America. The first few months has brought long lines and introduced a very opinionated city to one of the finer burgers around. He hear about it all, as well as George's take on the modern burger scene. Also on the show, Aliza and Matt talk about the rebirth of the terrine in NYC restaurants. Terrine is an unquestionably dated dish, firmly stuck in time, a relic of 1970s dinner parties and the pages of a favorite vintage cookbook. But clearly there is new energy, a compulsion to slice off a little culinary history for eager diners. Aliza ran with the idea in a recent story on TASTE. Subscribe: Apple Podcasts, Spotify, Google MORE FROM GEORGE MOTZ:A New Luncheonette Serves the Hamburgers America Deserves [Eater]The Carolina Slaw Burger [Garden and Gun]How George Motz Spends His Sundays [NYT]The Terrine Fan Club Is Now Recruiting [TASTE]

Today on the show we have a great double episode with two serious dudes in the restaurant game. Arjav Ezekiel is co-owner of Birdie’s, a beloved restaurant and wine bar located in Austin, Texas. On this episode we talk about Arjav’s immigrant upbringing in Portland, Oregon, and what brought him to the exciting world of wine. Also on the show we have a really great conversation with Harris Mayer. Harris is a New York City chef and the owner of Pulkies, a really terrific restaurant serving Jewish-style barbecue to go—that would be ’cue centered around the smoked turkey leg. His “I can’t believe it’s not pork” pulled turkey leg sandwich is one of my favorite things in all of NYC. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.   MORE FROM ARJAV EZEKIEL & HARRIS MAYER:The 2023 Restaurant of the Year [Food & Wine]The Powerhouse Duo Behind Birdie’s [Austin Monthly]Harris Mayer-Selinger Puts His Own Stamp on Jewish Barbecue [Tablet]

UK singer, songwriter, and multi-instrumentalist Amber Bain aka The Japanese House sits down with Carmel Holt to discuss her newest album, In The End It Always Does, her journey from getting her first instrument (a ukelele) at three years old to getting signed to the 1975's record label Dirty Hit, the transformative experience she had working with Chloe Kraemer as her producer, and why she wants to work almost exclusively with women and queer people.

"Let's give the audience that much respect. Let's get a little scared that you're gonna fucking suck."

interview with respected hip-hop producers Da Beatminerz