Episodios

  • Katz’s Deli owner Jake Dell with the inside story of the 137 year-old American institution and having Meg Ryan and Billy Crystal back to re-do their famous movie scene

    Katz’s Deli owner Jake Dell with the inside story of the 137 year-old American institution and having Meg Ryan and Billy Crystal back to re-do their famous movie scene
    May 6 2025
    Often cited as America’s best deli, Katz’s has been a lower East Side institution in New York for more than 137 years this month. Owner Jake Dell’s father and uncle bought the deli from the original Katz family in 1988. Jake joined in 2009. He refuses to change anything about the customer experience there—from the ancient decor to the scratch made pastrami, corned beef, chopped liver, knishes and everything else on the expansive menu. He is, however, working to bring his food to even more people, opening a take-out location in Brooklyn and expanding into nationwide shipping. Katz’s was, of course, the location for the famous “I’ll have what she’s having” scene in the movie When Harry Met Sally, a scene recreated there by stars Meg Ryan and Billy Crystal for a 2025 Super Bowl commercial for Helmann’s mayonnaise. Dell insisted he would only allow the ad to be shot there if the producers promised not to put mayo on pastrami, which requires mustard.
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    40 m
  • Small town chef and restaurant owner Cara Tobin on her nomination as America’s best restaurateur in the upcoming James beard awards

    Small town chef and restaurant owner Cara Tobin on her nomination as America’s best restaurateur in the upcoming James beard awards
    Apr 29 2025
    Cara Tobin got her first restaurant job at the age of 17 by lying about her cooking experience in the job interview—she had none at all. In the years that followed she went to culinary school, graduating number one in her class, then worked her way up the cooking ladder at several restaurants before falling in love with Eastern Mediterranean cuisine when she worked at Oleana in Cambridge, Massachusetts. Now she is cooking that cuisine at two restaurants she co-owns in Burlington, Vermont—Honey Road and The Grey Jay. And she and her business partner have been named finalists for the title of America’s Outstanding Restaurateur in the 2025 James Beard awards, which will be announced in June.
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    39 m
  • Executive Chef André Bienvenu on his quarter century at the legendary Joe’s Stone Crab and his unexpected second chapter as a restaurant owner

    Executive Chef André Bienvenu on his quarter century at the legendary Joe’s Stone Crab and his unexpected second chapter as a restaurant owner
    Apr 22 2025
    Chef André Bienvenu spent more than a quarter-century as executive chef at America’s highest grossing independent restaurant, Joe’s Stone Crab in Miami Beach. He considered that the pinnacle of his long career and was looking ahead to retirement, but those plans changed dramatically. Given an unexpected opportunity to partner on a new restaurant, he began a second chapter in his professional life as an owner, opening Catch & Cut in Fort Lauderdale, an old school seafood and steak restaurant that became an instant hit. He does things his way—a reservation book instead of an iPad, an obsession with running a civilized kitchen with no shouting, and of course his own take on stone crab.
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    37 m
  • Food & Wine Best New Chef Karyn Tomlinson on her invention of “Grandma Chic” cuisine

    Food & Wine Best New Chef Karyn Tomlinson on her invention of “Grandma Chic” cuisine
    Apr 15 2025
    Named a Food & Wine Best New Chef for 2024, Karyn Tomlinson has won raves for her restaurant Myriel in St. Paul, Minnesota. Her menu, combining elements of French, Nordic, and Midwestern cuisines has been dubbed “Grandma Chic.” A major advocate of local, seasonal cooking, she sources all her ingredients from local farms, which she visits every week. But she is pragmatic about getting people to eat better, encouraging them to simply do as well as they can (and she herself admits to enjoying a bowl of Honey Nut Cheerios after work).
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    42 m
  • CULINARY CHARACTERS UNLOCKED - DIEGO SANCHEZ – EP 37

    CULINARY CHARACTERS UNLOCKED - DIEGO SANCHEZ – EP 37
    Apr 8 2025
    After coming to the United States from Peru in his teens, Diego Sanchez found a sense of belonging in restaurant kitchens. He cooked under some of the world’s greatest chefs before striking out on his own and now owns his own restaurant on the Jersey shore, 39 Degrees North in Manahawkin, NJ—a diner he has reimagined his way, adding items like handmade gnocchi and lomo saltado to the traditional diner menu.
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    38 m
  • CULINARY CHARACTERS UNLOCKED – MARY NGUYEN – EP 36

    CULINARY CHARACTERS UNLOCKED – MARY NGUYEN – EP 36
    Apr 3 2025
    Chef Mary Nguyen grew up in a Vietnamese immigrant household in Denver, went on to work as an investment banker, then decided to make a major career change—into the world of food. She began by working three culinary jobs at once, and becoming one of America’s first female sushi chefs, before opening the first of several restaurants in her hometown, including Olive & Finch, which is now a growing restaurant group. It offers chef-driven, scratch-made food without the fine dining prices.
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    29 m
  • CULINARY CHARACTERS UNLOCKED - JOHN FRASER – EP 35

    CULINARY CHARACTERS UNLOCKED - JOHN FRASER – EP 35
    Mar 25 2025
    Michelin star winning chef John Fraser worked for Jean-Georges Vongerichten and Thomas Keller, and in some of the most storied restaurants in France, before opening a restaurant of his own and then continuing to build a culinary empire. He has won Michelin stars at two different restaurants, including the vegetarian Nix in New York city. His restaurants focus on a range of cuisines, including French, Greek and Turkish, and vegetable-focused California style cooking.
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    42 m
  • CULINARY CHARACTERS UNLOCKED – SHEILA AND DUFFY WITMER– EP 34

    CULINARY CHARACTERS UNLOCKED – SHEILA AND DUFFY WITMER– EP 34
    Mar 18 2025
    Sheila and Duffy Witmer bought the Pioneer Saloon in Ketchum, Idaho nearly half a century ago. And they’ve kept it a jam-packed favorite ever since, with scores of repeat customers including Clint Eastwood, Sandy Koufax, and Ernest Hemingway’s grandchildren. The menu is beef-heavy, featuring steaks and their legendary prime rib. And scraps from preparing the prime rib are the key ingredient in the Jim Spud, a massive twenty-two ounce baked potato stuffedwith teriyaki beef, cheese, sour cream, caramelized onions and more.
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    35 m
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