On this episode of Snacky Tunes, Greg and Darin Bresnitz are joined in the studio with Joe Carroll of Williamsburg hot spots like Spuyten Duyvil, Fette Sau, and St. Anselm. Joining Joe is the Yvonne de Tassigny, chef at Fette Sau and St. Anselm. Tune in to hear Joe's past in the music business, working in Belgian restaurants, and why he started a barbecue restaurant in Williamsburg. Joe and Yvonne are going to be hosting and cooking for Finger On The Pulse's BBQ Blowout this upcoming Wednesday at Good Co. This week's musical guest is Emil & Friends. Emil & Friends make electronic music, collaborate with orchestras, and Emil plays acoustic guitar live for this episode. Hear some of Emil & Friends' songs from the full-length Lo & Behold, and a P.R. stunt involving Emile Hirsch. This episode was brought to you by Hearst Ranch.

"White tablecloths and wine lists don't equate barbecue to me."

"I'm going to do what I do regardless of what's going on around me. I didn't really think about where we fit in [the barbecue scene]." -- Joe Carroll about Fette Sau on Snacky Tunes

"Once you get the attention of a group of people, it's important to show who you are and be honest." -- Emil of Emil & Friends on Snacky Tunes

This week, on 2010's final Burning Down the House, Curtis sits down with two talented architects who also happen to be dedicated musicians: Jacob Alspector and Nick Agneta. Learn the obvious and not-so-obvious relationships between music, music theory, and the process of designing and building structures. The trio discuss the idea of the "addition" and its equivalent in music, plus some famous designers and their musical counterparts (is Frank Gehry the Keith Richards or Iggy Pop of architecture?). This episode was sponsored by Tekserve and their E-Waste Recycling Project.

As the corporate wine and beverage director for the Marlon Abela Restaurant Corporation (MARC) US, Olivier Flosse offers a wealth of experience garnered in France, the UK and New York City. In this position, Olivier is responsible for the award-winning wine collection at A Voce Madison and A Voce Columbus in New York, as well growth of the already impressive wine program at MARC’s award-winning restaurant, Morello Bistro, in Greenwich, Connecticut and Bistro du Midi in Boston, Massachusetts, as well as the development of wine programs at future MARC restaurants in the U.S. Under the direction of Olivier, A Voce Columbus was one of four restaurants in the U.S. to receive the Wine Spectator Grand Award in 2012. Flosse is also responsible for training the restaurants’ sommeliers and floor staff in all aspects of the wine and beverage service, as well as the wine and spirit purchasing in the US. On this week's episode of In the Drink, he speaks to the importance of ensuring a guests happiness while drinking and stresses that the communal experience of wine is more important than the knowledge base. This program was sponsored by Bonnie Plants

"Now, you can go to a restaurant and the food doesn't have to be amazing, but with incredible service people will come back!" [27:00]

"Service is not something you're just doing for two hours to get your paycheck. It's something you have to have inside." [28:00]

--Olivier Flosse on In the Drink