This Is TASTE

John deBary is a bartender extraordinaire, a cookbook author, a spokesperson for the bar and restaurant world, and one of our favorite guests on the show. He’s back to talk about his really great new book, Saved by the Bellini: & Other 90s-Inspired Cocktails. In this episode we talk about deadstock sodas, muse on summer drinking, and dive into what he loves so much about the 1990s. Also on the show, Aliza and Matt share some of their discoveries while walking the floor at the Fancy Food Show, the annual grocery trade show at New York’s Javits Center. The mushroom chips flowed early and often. MORE FROM JOHN DEBARY: I’m a Bartender and Yes, I Use Gatorade in Cocktails [BA] Dunkaroos Alexander [Food52] Drag Legend Sherry Vine Calls Burbank the Next Queer Hotspot [Thrillist] Strawberry and Kiwi: Why? [TASTE]  FOLLOW, FOLLOW, FOLLOW: instagram.com/jnd3001 instagram.com/mattrodbard instagram.com/taste

We all love The Bear, which means we all love Lionel Boyce. The multitalented writer, actor, and former Odd Future member’s sweet, truly hilarious depiction of Marcus, a middling line cook turned burgeoning pastry chef, stole hearts and laughs in Season One. The show’s new season, streaming now, pushes Lionel to further culinary and comedic heights, and we’re thrilled to have him on the podcast to talk about it. MORE FROM LIONEL BOYCE: Lionel Boyce of “The Bear” on an Inglewood Food Crawl [Los Angeles Times] The Bear’s Lionel Boyce Didn’t Bake Those Doughnuts, but He Did Glaze Them [Vulture] The Bear Is a Gritty Fairy Tale of Cooking and Grief [New Yorker] FOLLOW, FOLLOW, FOLLOW: instagram.com/lionel.boyce instagram.com/mattrodbard instagram.com/taste

Wow, the hamburger god George Motz is our guest on today’s show, and it doesn’t disappoint. George is a writer, a TV host, and the guy with the cool hair and an endless well of knowledge about the hamburger. On this episode we go over some big topics, including the origins of the burger in America, Shake Shack vs. In-N-Out, and the best burger blend to buy for at-home grilling. He also talks about his new NYC restaurant, Hamburger America, and what makes the perfect restaurant burger. We hope you enjoy our talk with George.MORE FROM GEORGE MOTZ:  How to Cook the Perfect Burger [The Manual] The Carolina Slaw Burger [Garden and Gun] How George Motz Spends His Sundays [NYT] FOLLOW, FOLLOW, FOLLOW: instagram.com/motzburger instagram.com/mattrodbard instagram.com/taste

Today is Cake Zine day on the show, and Matt is so excited to welcome in his cohost, Aliza Abarbanel, along with Cake Zine coeditor Tanya Bush to the studio. Cake Zine is an independent magazine and a “hedonistic exploration of history, pop culture, literature, and art through sweets.” The latest issue’s theme is Humble Pie, and we speak with Aliza and Tanya about some of the issue’s features that highlight “broad interpretations of humiliation and piping-hot servings of contrition.” This is such a great talk.Also on the show, Aliza has an excellent conversation with Stacey Mei Yan Fong, author of the new book 50 Pies, 50 States. MORE FROM CAKE ZINE AND STACEY MEI YAN FONG: The Zine That Cake Instagram Made [Eater] “Cake Zine” Is the Brilliant New ‘Zine That’s All About…Cake [Bust] Baker Stacey Mei Yan Fong Makes 50 Pies for All 50 States [Eater] Pre-order: Cake Zine Volume 3 Humble PieFOLLOW, FOLLOW, FOLLOW: instagram.com/cake_zine instagram.com/mattrodbard instagram.com/taste

The Bear. We all love The Bear, the hit restaurant drama from FX that begins its second season on June 22. And we love The Bear for good reason. The show was the talk of TV and one of the most realistic portrayals of restaurant life on TV. Courtney Storer is a Los Angeles–based chef who works as the show’s culinary producer. That means she’s behind its hyperrealistic (now legendary) cooking scenes. On today’s episode, we talk about how Courtney gets the cast ready to cook. We also dive into the important—and tricky—topic of what makes a great chef. MORE FROM COURTNEY STORER: On Balancing Pizza, Produce, and Gender Roles [BA] Making Italian Beef with FX's "The Bear" Culinary Producer Courtney Storer [LAT] What Does a Culinary Producer Do? [Indie Wire]

Not all cake is created equal, and Jenneh Kaikai is always raising her game. The baker and owner of Pelah Kitchen, a Brooklyn-based micro bakery offering up cakes crowned with flowers and filled with flavors of the African diaspora, makes some of my favorite sweets in the city. It’s a joy to have her on the podcast to talk about evolving her business from a side project to a main gig, the booming food scene in Accra, Ghana, pop-up solidarity, and more.MORE FROM JENNEH KAIKAI: Issue Nº 18: Beautiful Baked Goods [Cherry Bombe] Inside the World of Fancy Instagram Cakes [Bon Appetit] FOLLOW, FOLLOW, FOLLOW: instagram.com/pelahkitchen instagram.com/alizarae instagram.com/taste

It’s so great having our buddy Nils Bernstein drop by the studio. Nils is a man of many skills, and we talk about his great new book, The Joy of Oysters. Nils is the food editor for Wine Enthusiast magazine, and he has written and developed recipes for places like Bon Appétit, Epicurious, GQ, and the New York Times. But Matt knows Nils best as a former music publicist, working with bands like Interpol, Stephen Malkmus, and Nirvana while holding key positions at Sub Pop and Matador Records. We talk about his musical past, what is was like being in the room when "Smells Like Teen Spirit" was first played live, as well as a deep love of the bivalve. We loved catching up with Nils Bernstein, and we hope you enjoy this conversation.Also on the show, Aliza and Matt talk about three things that are getting them excited right now, including chicken sandwiches at the Fly, Bawi Agua Fresca, a new NA beer, and Nightingale Ice Cream Sandwiches. MORE FROM NILS BERNSTEIN: Shell Shocked: Why It’s More Important Than Ever to Consider the Oyster [Wine Enthusiast] All the Ways to Pair Pinot Grigio with Food, from Cheese to Fish [Wine Enthusiast] A Taco-Filled Eating Tour of California’s Salinas Valley [Wine Enthusiast] Bad Waitress [Dirt] FOLLOW, FOLLOW, FOLLOW: instagram.com/nilsbernstein instagram.com/mattrodbard instagram.com/taste

Big ideas, strong opinions, and a deadpan Instagram: These are a few of our favorite things. Former pastry chef and current Empellon and Mischa boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode, we have a really spirited conversation about what it’s like to open a new restaurant that isn’t part of the Empellon Mexican multiverse. The food at Mischa is Eastern European, and it’s Stupak’s most personal project to date. We get into that, as well as some big ideas for the future. We hope you enjoy our talk with Alex.MORE FROM ALEX STUPAK: Mischa Opens in Midtown East [NYT] Hang on to Your Wallets, NYC — Here Comes the $29 Hot Dog [NY Post] FOLLOW, FOLLOW, FOLLOW: instagram.com/alexstupak instagram.com/mattrodbard instagram.com/taste

We are always so happy to hang out with Jenny Rosenstrach, the talented writer and editor behind a highly enjoyable newsletter and a series of cookbooks. For many followers of the home cooking internet, her blog Dinner: A Love Story has been a steady hand holding the whisk for the past decade. Two years ago, she released the New York Times best seller The Weekday Vegetarians, and she is now working on a follow-up that we discuss on this episode. We also dig into her upcoming move back to New York City after nearly two decades living in the suburbs. What will city cooking be like? Different. We hope you enjoy our talk with Jenny Rosenstrach.Also on the show, Aliza and Matt catch up about Matt’s recent trip to Chicago, and some favorite Chi places for food and drink. These include Lickity Split Frozen Custard, Lula Cafe, Vita & Nick's, and Kasama to name a few. MORE FROM JENNY ROSENSTRACH: Great Grilled Chicken (For Real) [Dinner: A Love Story] The Weekday Approach to Eating Less Meat [TASTE] Angel Hair Has a New Look [TASTE] Print Is Dead. (Long Live Print!) [Apple Podcasts] FOLLOW, FOLLOW, FOLLOW: instagram.com/dinneralovestory instagram.com/mattrodbard instagram.com/taste

Rick Easton is co-owner of Bread and Salt Bakery in Jersey City, New Jersey. He’s also the coauthor of a fascinating new cookbook, Bread and How to Eat It, which he wrote with his partner, the great journalist Melissa McCart. On this episode, we talk about Rick’s love of baking, sandwiches, and not following convention. We also find out how working in Italy informed his unique style that has made Bread and Salt one of the region’s most beloved spots. We hope you enjoy learning more about Rick Easton.Also on the show, Aliza and Matt are joined by producers Pat and Shalea for a sandwich draft. That’s right, it’s an NBA-style snake draft, separating the BLTs from the PB&Js. Where will the Italian hoagie land? Will avocado toast be left waiting to be picked?MORE FROM RICK EASTON: Rick Easton’s Pizza With Peppers [NYT Cooking] Chef Rick Easton Is Chasing After His Dream Sausage [Grub Street] FOLLOW, FOLLOW, FOLLOW: instagram.com/breadandsaltbakery instagram.com/mattrodbard instagram.com/taste