S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Business
Sponsored by
Fairway
Damon Boelte chats with Ryan Fitzgerald of Del Maguey Mezcal and the forthcoming ABV bar in San Francisco on this week's installment of The Speakeasy! Damon and Ryan start off the show by talking about the processes involved with opening bars, and the trend in no-frills, no-gimmicks watering holes! Later, tune in for discussions regarding agave harvesting, and why large tequila companies need to consider the security of the agave supply in Mexico when churning out their product. What makes a great bar experience? Find out all of this and more on this week's episode of The Speakeasy! This program has been brought to you by Fairway Market. Music by Pamela Royal.

"There's no theme! It's not from the '20s, it's not a tiki bar, it's not a Mexican-themed bar- it's just a great bar! No gimmicks." [5:15]

"There are lots of large companies that have goals in Mexico, and those goals do not often include protecting the heritage of Mexico." [10:00]

-- Ryan Fitzgerald on The Speakeasy

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Hosted By
Chef_s-story
Sponsored by
Wfm
This week on A Chef's Story, Dorothy Cann Hamilton is Joined by Jonathan and Justin Fox, owners of Fox Bros. Bar-B-Q in Atlanta. After growing up with Texas barbecue, the Fox brothers were underwhelmed by the Atlantan barbecue after moving there in 1998. So they decided to take matters into their own hands and learn to cook barbecue themselves. In 2007, they opened the Fox Bros. Bar-B-Q restaurant. Now they are incredibly successful and are cooking up to 3000 lbs of meat in their kitchen at any given time. On today's show, the Fox Bros. discuss what inspired them to learn to cook barbecue, how they choose what meats to cook in their restaurant, and the cooking process that makes their meat delicious enough to make them runners up for the title "Best Overall Bar-B-Q" In Atlanta.

"There's not a lot of secrets to what we do, it's just a long process." [13:00]

"[Brisket usually has] more fat and connected tissue. And when you slow cook it for long periods of time it's usually going to make it a lot more tender." [21:00]

"We want to make sure that when you come in at dinner, you're getting the fresh stuff. And when you come in at lunch, you're getting the fresh stuff." [23:00]

--Fox Bros. on A Chef's Story


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Hosted By
Punch
Sponsored by
Fairway
Can bar food stand up to large plates? Do restaurants make inferior cocktails? Find out on a brand new episode of PUNCH Radio! Hosts Talia Baiocchi and Leslie Pariseau are joined by Tasting Table Editor-in-Chief Kat Kinsman and PUNCH contributor Regan Hofmann. Tune in for an insightful conversation on the current state of bar food and restaurant cocktails. This program was brought to you by Fairway Market.

"The one thing about bar food is that you should be able to eat it with one hand." [17:00]

--Regan Hofmann on PUNCH Radio

"There's a tide turning back to drinks getting more straightforward, but for a while it felt like people were throwing everything in their spice cabinet and refrigerator towards the bar." [27:00]

--Kat Kinsman on PUNCH Radio

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