This Is TASTE

Influential and esoteric celebrity chef Wolfgang Puck has been operating restaurants in Las Vegas for more than 25 years, earning a following through his creative cuisine and sense of showmanship at restaurants including Caramá, CUT, and Spago. On this entertaining episode, we hear how Wolfgang was initially drawn to Las Vegas when opening Spago, his first restaurant there, in 1992, and how he’s seen the Las Vegas dining scene develop into an internationally acclaimed destination.Also on the show, Aliza and Matt take a tour of Las Vegas’s bustling Chinatown, making visits to some really cool places, including Ping Pang Pong, Gäbi Coffee & Bakery, Shang Artisan Noodle, and the 24-hour cocktail bar Golden Tiki. We also experience Cantonese barbecue nirvana at Win Kee HK BBQ and Noodle and catch up with the restaurant’s owner, Ida Shek. These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re so happy to feature two great friends: chef Deuki Hong and New York Times columnist and cookbook author Eric Kim. We had a great conversation about the new book Koreaworld, a cookbook and cultural study that Matt wrote with Deuki. This conversation was recorded live at Rizzoli Bookstore and touches on many topics related to modern Korean food in both Korea and the United States. We hope you enjoy the conversation.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM DEUKI HONG:Buy: KoreaworldThe Seoul Train of Inspiration Runs Through Los Angeles [Eater]Koreaworld: A Culinary Revolution [NBC Washington]Chef Deuki Hong Talks New ‘Koreaworld' Cookbook [NBC Bay Area]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Louis Catizone, cofounder of St. Agrestis, talks about the Phony Negroni, a popular NA cocktail. They discuss the rise of NA bottled cocktails, challenges in the industry, and the success of St. Agrestis. The conversation also touches on the impact of the pandemic on businesses and consumer behavior towards non-alcoholic options.

London-based baking expert Benjamina Ebuehi discusses European vs. NYC bakeries, recipe development, and unique transport strategies for delicate desserts. She explores British baking ingredients, shares nostalgic food memories, and recommends top food spots in South London.

Aaron Lindell is the chef and co-owner of Quarter Sheets, the wildly popular Los Angeles restaurant he runs with his wife, Hannah Ziskin. Now, listen, you’ve probably read about Quarter Sheets. You may have even had Hannah’s iconic princess cake. But this is a conversation about Aaron’s pizza. It’s…amazing. And it has a great backstory. On this episode we hear about Aaron’s wild career as a private chef for NBA stars and tech icons, and how the pandemic led to his amazing pop-up and restaurant. It’s such a great talk, and I hope you enjoy it.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM AARON LINDELL:This Is TASTE 152: Hannah Ziskin [TASTE]One of L.A.’s Best Pizzerias is Finally Taking Reservations [Time Out]How Quarter Sheets Conquered LA, One Pan Pizza and Slab Cake at a Time [Eater]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Celina Baljeet Basra is the Berlin based author of Happy, a sweet and surreal postmodern novel released last year. It follows a young man named Happy from his family cabbage farm in Punjab to his clandestine journey to Europe, and the service jobs he works along the way. I’ve never read a book quite like Happy and it's so fun to have Celina on the show to talk about unconventional food writing, her favorite restaurants in Berlin, and more.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show! MORE FROM CELINA BALJEET BASRA:Happy [Literary Hub]The Tragic Exploitation that Puts Food on Our Plates [Washington Post]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rocco DiSpirito is an iconic Italian American New York City chef, television personality, and highly acclaimed author of 14 cookbooks, including three New York Times bestsellers. On this episode we go way back to his star turn on one of the first food reality TV shows on air, and we talk about his time in the kitchen at Union Pacific, his acclaimed New York City restaurant from the early 2000s. We also discuss what excites him about food in New York City and beyond. 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 ROCCO DISPIRITO:Where'd You Go, Chef Rocco DiSpirito? [Food & Wine]How Rocco DiSpirito, Chef, Spends His Sundays [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alan Sytsma, New York magazine's food editor, discusses NYC restaurant scene, cultural history of dining, critic collaboration, challenges of transitioning to digital media, importance of regular customers, legacy of New York Magazine, and future of dining culture.

Journalist Aaron Goldfarb discusses vintage spirits hunting, bourbon myths, and the rise of Pappy Van Winkle. The podcast explores rare collections, vintage liqueurs, and odd soda finds, ending with a fun chat about sandwich preferences and future projects.

MacKenzie Chung Fegan is the new restaurant critic at the San Francisco Chronicle. She’s a former Bon Appétit editor who returned home to the Bay Area to shape food coverage at her hometown paper, and it’s so fun to have her on the show to break down her first few months on the job, the state of modern restaurant criticism, and more. MORE FROM MACKENZIE CHUNG FEGANYour New Restaurant Critic Won’t Be Anonymous. Here’s Why [SF Chronicle]I Loved My Food at S.F.’s New Waterfront Restaurant — Until Dinner Abruptly Ended [SF Chronicle]Are My Expectations of Restaurant Hospitality Outdated? [SF Chronicle]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.