S H O W  S C H E D U L E
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
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
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
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
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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
the business of The Business
The Whole Shebang
Edible Alphabet
Heritage Breeds
After the Jump
Taste Matters
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
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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This week on The Speakeasy, host Damon Boelte is in the studio with Chris Balla, beer selector for their common interest oyster bar - Grand Army Bar. Talking all things beer, Chris relates how he developed his palate, where his beverage career began, and thoughts on German beers. Beer cocktails are also on the rise which prompts an in-depth conversation on the various uses of beer in concocted drinks and beer/spirit mixers, plus the guys' personal favorites lately. This program was brought to you by Heritage Foods USA.

"When you eat something or drink something there's an emotional, historical trigger from your childhood." [8:45]

"Why use club soda when you could use beer in there?" [22:15]

--Chris Balla on The Speakeasy

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Steven Andrew Soderbergh is best known as an acclaimed American film producer, director, screenwriter, cinematographer and editor. He's behind a plethora of celebrated films including the Ocean's Eleven and Oceans Twelve movies and most recently, Magic Mike XXL. What you might not know about him is that he's also behind a brand new spirit, Singani 63. What is Singani 63? A muscat grape based spirit made in the Bolivian Andes. Sound interesting? Learn more as Damon Boelte interviews Steven on a brand new episode of The Speakeasy. This program was brought to you by S. Wallace Edwards & Sons.

"Learning a new thing is always fun. The last couple of years, as things have started to heat up, I'm hanging on by my fingernails. There's a real pleasure when you're able to bring a product like Singani 63 out and have people try it and like it. It's fun to expose people to something new. This is what I call the beginning of Act 2." [02:00]

"This is not brandy, it's its own thing. You spend a lot of time explaining what it isn't to people, rather than what it is. I stumbled upon something nobody had heard of or been exposed to here, yet has this long history. We got the best of both." 06:00

"The general knowledge level of a bartender is much higher than it was 10 years ago. I look at a bar now completely differently than I did when I first started this process." [10:00]

"I didn't get into this to get bought out - I got into this so that people can get it. Hopefully at some point it becomes sustainable." [16:00]

"I'm the Tony Montana of the spirit world. I'm definitely hitting my own supply." [32:00]

--Steven Soderbergh on The Speakeasy

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This week on The Speakeasy Damon chats with multi-talented bartender Will Peet of Donostia and the NoMad. The two have a casual conversation about everything from the nature of bartending to the subtleties of Sherry. This program was brought to you by Union Beer.

"Those barrels [For Wine] have been used for hundreds of years, you're gonna get some really cool s**t from them." [20:00]

"It's doing god's work man [Making Sherry Wine]." [24:00]

-- Will Peet on The Speakeasy

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