Joiners

Episode #127 - Joe Flamm of Rose Mary

This week, we're thrilled to be joined by Joe Flamm in the studio. The Top Chef champion and driving force behind acclaimed restaurants Rose Mary and BLVD Steakhouse takes us on a conversational journey through his life in the kitchen. From his South Side roots and the influence of his Italian grandmother to his time spent working alongside culinary icons, Joe shares the highs and lows that accompany a life dedicated to food. He talks about the grit and determination it took to rise through the ranks, the importance of mentorship and finding your own culinary voice, the challenges and rewards of opening and running your own restaurants in a city as vibrant and demanding as Chicago -- and so much more. 

Episode #126 - Dani Alonso of Bonhomme Hospitality Group

This week’s guest is no stranger to blending global influences with a heartfelt approach to hospitality. Dani Alonso, the visionary founder and creative director behind Bonhomme Group, has created an expansive portfolio of venues that bring the vibrancy of both Chicago and Spain to life. From award-winning restaurants and lounges to Casa Beatnik, a boutique hotel nestled in the Spanish countryside, Bonhomme reflects a passion for storytelling, luxury, and escapism. He joins us in the studio to share fascinating insights about his journey, dive into the nuances of running a business abroad, explore the enigmatic calculus of design, and much, much more.

Episode #125 - John Carruthers of Crust Fund Pizza

During the early days of the pandemic, this week’s guest was looking for ways to stave off dread and make a difference—and he decided to start selling pizzas out of the alleyway behind his house. That’s right: this week we are talking to John Carruthers, founder and proprietor of Crust Fund Pizza (and director of communications for Revolution Brewing by day.) He’s raised over $70,000 for a wide variety of charities and causes and created a cult following to boot: his maximalist pizza creations sell out almost instantly, with fans from all over the region trying to crack the code on his release process. He comes to the studio to tell us how to get a leg up on securing a pizza, dives into the genesis of his pizza-making nonprofit, tells us all about a recent tavern pizza odyssey across Chicago, and so much more. He’s also got a new book: The church cookbook-inspired Super Pizza World, a treasure trove of some of his most iconic pies, bound with a spiral so you can keep it open while you play chef (why isn’t this the standard for cookbooks?)

Episode #124 - Des Echavarrie, Master Sommelier

This week, we’re diving into the world of wine with a master class led by Des Echavarrie, master sommelier and owner of Scale Wine—a Napa-based distribution business dedicated to bringing exceptional wines to discerning palates worldwide. With a career that includes a stint as a sommelier at none other than The French Laundry, Des truly knows his craft — and he’s passionate about hospitality. Here’s what’s on the syllabus today: creating unforgettable wine accompaniment, unpacking the challenges in the wine collector’s market, exploring the rich past, dynamic present, and exciting future of the wine industry, and, as always, so much more.

Episode #123 - Brenton Engel of Letherbee

From selling homemade hooch at his band's merch table to distilling one of the finest artisanal gins available, Brenton Engel’s story is worth telling and listening to. As founder of Letherbee, Brenton’s commitment to authenticity and craftsmanship has made the Chicago-based distillery a flagship for quality liquor, and his philosophy to “always work with friends” makes him an exemplar of a community-first approach. He joins us to tell us all about the early days of “Illinois joy”, dive deep into the nature of gin, debunk myths and misconceptions about liquor through the ages, and so much more.

Episode #122 - Max Robbins of Lettuce Entertain You

After a career spent honing his skills around food, across many of Chicago’s best restaurant groups including One Off Hospitality, Hogsalt, and Land & Sea Dept, Max Robbins now serves as Culinary Director at Lettuce Entertain You Restaurants, where he leads menu development and chef training with a hands-on, collaborative approach. Known for his creativity, dedication, and intrepid leadership, Max brings a deep respect for the craft, drawing on his diverse experiences to inspire innovation in the kitchen while maintaining a humble, team-oriented mentality. He joins us this week to discuss Chicago's renegade kitchen culture (of yesteryear), being spit in the mouth during a tense shift on the line, how to get the most out of your time at culinary school, and so much more.

Episode #121 - Michael Roper of Hopleaf

This week, we sidle up next to our favorite curmudgeon at the end of the bar — a legend of Chicago’s bar and beer scene, the one and only Michael Roper. He opened Andersonville’s Hopleaf back in 1992, a bar renowned for its extensive selection of Belgian beers and its famous mussels and fries. He joins us to tell us all about his journey — how being laid off from his assembly line job and doored (in the throat) on his bike changed the trajectory of his life, to how he’s failing at being retired (but still giving it the old college try). Join us for a conversation about the historical significance of Trappist ales, one of the first R.E.M. shows on record, how a bunch of barflies reacted to having their noontime porno viewing taken away, and so much more.

Episode #120 - Tim & Danny: I.C.E. Episode

We interrupt our regularly scheduled programming to bring you a casual fireside chat between our intrepid hosts. That's right -- a guest cancelled on us, and as people say all the time: when the guest's away, the hosts will play. In our first "In Case of Emergency" episode, Tim and Danny hash it out about Stock's Campfire Jamboree at Camp Wandawega 2024, the birth of Tim's child, shrubs (the drink, not the plant), and even offer up some business advice. Is there anything these guys won't talk about? 

Episode #119 - Julia Kramer, Food Writer

This week, we're excited to welcome Julia Kramer, a former deputy editor at Bon Appetit and acclaimed restaurant critic, who joins us to tell us about her career covering food. After honing her writing skills under the tutelage of literary giant David Foster Wallace, Julia found her calling in the vibrant world of food journalism. She cut her teeth at Time Out Chicago, where she fearlessly navigated the city's culinary scene, even taking a stint as a less-than-stellar barback at Danny's own Scofflaw. Her sharp wit, infectious enthusiasm, and discerning palate eventually landed her a coveted spot at Bon Appetit, where she traversed the nation in search of America's hottest new restaurants. In this episode, Julia opens up about the highs and lows of her culinary adventures, from the thrill of discovering hidden gems to the challenges of maintaining anonymity and balancing her own voice with the demands of a major publication. She shares candid insights into the changing landscape of food media, tells us about her favorite Substacks, and so much more. 

Episode #118 - Hugh Amano of Bon Vivant Journal

From Chicago's bustling kitchens to the far corners of the globe, this week's guest brings a unique blend of culinary expertise and literary flair to the table. Hugh Amano is a chef, writer, and passionate explorer, fueled by a lifelong devotion to learning about our world through food. Armed with degrees in both English and Culinary Arts, Hugh's true education comes from his insatiable appetite for exploring new cultures and cuisines. Hugh's journey has taken him from the kitchen to the pages of acclaimed cookbooks like Let's Make Dumplings!, Let's Make Ramen!, and The Adventures of Fat Rice. He's the creative force behind Bon Vivant, a biannual culinary journal that dives deep into the heart of a single subject per issue, tantalizing readers with delicious recipes, captivating stories, and stunning photography. He comes to the studio to tease a new book, champion the merits of physical media, tell us about his mission to make food more accessible, and so much more.