401: Erin Patinkin

How cool was it to have Joan Nathan into our studio? Joan is a longtime chronicler of Jewish food culture around the world and the author of many cookbooks on the topic, including her latest (and final) book, My Life in Recipes: Food, Family, and Memories, which she put out this spring. In this episode we talk about Joan’s long journalism career, including working at the Washington Post and the New York Times, and writing across the world of food. We also get into some of her favorite lasting recipes from Jewish households discovered through her world travels.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 JOAN NATHAN:What Joan Nathan Taught Me About the Power of Showing Up [NYT] Joan Nathan is more than a Jewish cookbook writer. [LA Times]A Warsaw Bakery Seeks to Preserve Jewish Food Where It Was Nearly Lost [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mike Lata is chef and co-owner of the restaurants FIG and The Ordinary in Charleston, South Carolina, and one of the most respected voices in Southern cooking. It was really exciting to have Mike into our studio to talk about his journey to opening FIG more than 20 years ago and how he defines Southern cuisine in 2024. It’s so great catching up with Mike, and we hope you enjoy this conversation.Also on the show it's the return of three things, where Aliza and Matt talk about three things that gets them excited. On this episode: Jim Meehan's new book, The Bartender's Pantry, the new modern Korean diner Kisa in NYC, the amazing pizza at Chicago's Milly's Pizza in the Pan, the summer of granita, hop water is getting even better with St. Elmo and others, and horseshoe crab festival was incredible. 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 MIKE LATA:Eating and Drinking Around Charleston [This Is TASTE; starts at 51:20]If You Want to Eat Local Seafood, You Can’t Do Better Than Charleston [FW]For Chef Mike Lata, Food Is Good. Really Good [Garden & Gun]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our great Wisconsin Cheese road trip continues! We caught up with iconic Wisconsin chefs Tory Miller of L’Etoile and Graze in Madison and Luke Zahm of Driftless Cafe in Viroqua about how they harness the power of Wisconsin Cheese to make distinctly local cuisine. We also talked with Ken Monteleone of the beloved Madison cheese shop Fromagination about selling craft cheese on the Capitol Square for over 17 years. And, we put our cheese-tasting skills to the test with American Cheese Society–certified cheese professional Shannon Berry. Finally, it’s three things, Wisconsin cheese edition.  This very special episode is supported by Wisconsin CheeseSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this very special episode of This Is TASTE, it’s a TASTE road trip! Aliza, Matt, and producer Clayton traveled all across the great state of Wisconsin to dig deep into the wide world of Wisconsin Cheese, from fresh to aged to blended with Indian spices. We visited Mark Crave and the farmstead creamery of Crave Brothers Farmstead Cheese in Waterloo, and we peeked inside the cheese caves at Roelli Cheese Haus in Shullsburg, where award-winning cheddars and alpine cheeses are aged by Master Cheesemaker Chris Roelli. Tandoori gouda? It’s as good as it sounds, and we spoke with Huma Siddiqui-Seitz of White Jasmine about creating her unforgettable cheese.Also on the show, we caught up with John Jaeggi to talk about the Wisconsin Master Cheesemaker Program and what goes into grading and judging cheese. Finally, we spoke with Rachel Kerr, senior director of brand marketing for Dairy Farmers of Wisconsin, about how Wisconsin cheese got to where it is now. This very special episode is supported by Wisconsin Cheese.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We welcome back into the studio James Harris, one half of Throwing Fits, a very funny podcast, Instagram account, and online community dedicated to all things menswear. TF is not just one of Matt’s favorite podcasts around, it’s a sneaky great look at the NYC food and drink scene, with James bringing big opinions about New York restaurants and nightlife culture. We hope you enjoy this very entertaining episode with one of our favorite guests around.Also on the show, Aliza and Matt are back in the studio together to talk about three things they each are into, including: Pop-ups at Callisto Farm in the Hudson Valley, Thumbody Coffee, strawberry olive oil cake from Julie Saha, Khushbu Shah's terrific book, Amrikan, collectable olive oil with Tacapae, and three great cheeses from the Hudson Valley including Cooperstown, 5 Spoke Creamery, and Jake's Gouda. 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 THROWING FITS:Throwing Fits for Men’s Fashion [NYT]From Nike to Nautica, Here Are the ’90s Brands that Defined the Decade [Complex]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sara Kramer and Sarah Hymanson are the co-owners of Kismet and Kismet Rotisserie, two beloved Los Angeles restaurants that have won plenty of fans with the power of herbs, seasonal vegetables, and feta. They’ve recently released the first Kismet cookbook, and they stopped by the studio to talk about adapting their recipes for home cooks, their favorite ways to treat spring vegetables, 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 KISMET:In Los Angeles, a Hilltop Garden Party With a Tower of Crudités [T Magazine]At Kismet, Your Culinary Destiny Might Come in the Form of Rabbit Kebabs [LA Times]How Female Chefs Are Changing Restaurant Kitchen Culture [Vogue]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Where has the founder of Chipotle been eating around New York City, and what does he have to say about the future of restaurants? It’s really fun having Steve Ells into the studio to cover some serious ground, including his early cooking career working with Jeremiah Tower at Stars in San Francisco and what led him to open a single burrito shop on the campus of the University of Denver in 1993. We also find out about his latest big idea, an exciting new restaurant called Kernel, that has a robotic arm in the kitchen and an amazing plant-based chicken sandwich. We talk about it all with one of the strongest minds in food.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 STEVE ELLS:Steve Ells Is Still Trying to Solve Lunch [NY Mag]Steve Ells raises $36M for new Kernel [Restaurant Business]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Las Vegas week continues! Gina Marinelli is the chef and partner of La Strega, a coastal Italian restaurant charming Las Vegas’s Summerlin neighborhood. She’s worked in Las Vegas kitchens since 2006 for chefs like Michael Mina at Nobhill Tavern and Scott Conant at D.O.C.G. Enoteca, and now she’s doing Italian food her way. Also on the show, we visit Fontainebleau Las Vegas and check out the growing food and drink options at the new opening.Lastly, it’s our recurring three things segment, where Aliza and Matt discuss the three things they each took away from their exciting week in Las Vegas. 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.

Our Las Vegas week continues with a fun conversation with Marc Vetri. We wanted to talk with Marc about opening a restaurant in Las Vegas, Vetri Cucina at Palms. What’s it like to move his Philadelphia-based operation across the country to cook on the 56th floor overlooking the Strip? Not easy. We get into how Marc has settled in and some of the exciting regional Italian dishes he is preparing. Also on the show, Aliza catches up with Josh Smith, executive chef of Delilah, the Art Deco–themed supper club at Wynn Las Vegas. They talk about what it takes to maintain buzz in the desert and how there is only one Las Vegas when it comes to the showmanship of dining out. I hope you enjoy this very special Las Vegas episode of the show.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.

Our Las Vegas week continues! Penny Chutima is the next generation of Lotus of Siam, an iconic, James Beard Award–winning restaurant serving up regional Northern Thai food in Las Vegas since 1999. The daughter of chef Saipin Chutima, Penny is dedicated to preserving and expanding Lotus of Siam’s legacy, beloved by chefs like Anthony Bourdain and just about everyone else who comes to Vegas. Also on the show, Matt talks with Amanda Signorelli about running the Golden Steer, an iconic Vegas steakhouse founded in 1958, frequented by Elvis Presley and Frank Sinatra, that’s been in her family for years.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.