The beginning

Description: Jon Hodd , Head brewer from Radical Road brewing joins us to talk about brewing, cheese making and the direct relationship between flavours when It comes to Food and beer

Adam Berkelmans is a hunter, angler, forager, and farmer and all around outdoors men with the passion and knowledge of a professional chef. Nate and Kyle chat with him about his outdoor and travel adventure and about his love for food.

Nate and Kyle interview Abram Plaut (the ramen beast) about living in Japan, Eating ramen, becoming a respected ramen critic, opening ramen shops in America, his ramen beast app and all things beyond the pass.

Talking with Erin Henderson about her journey through, Acting, Journalism , Serving and becoming one of Toronto favorite sommeliers and drink experts.

We talk with Sabastian Salole about coming up in the TV industry. From driver to producer. And the transition to the restaurant industry where he owns part of the most popular concept restaurants In Toronto. And what is like running the day to day.

Chef Luc McCabe talks with us about wagyu beef, “building cow’s “ the day in the life of running The Finch Market. Trips to Japan and working as a chef in western Canada.

We talk with Chen Chen from Chen Chen’s hot chicken. About life growing up in the south , being a pro poker player , opening a extremely popular restaurant in the middle of pandemic and get his opinion on all time best Tennessee basketball players.

Chefs Kyle McClure and Nathen Hogan chat with guest’s about their stories in the food industry.Hear from chefs, brewers, general managers, restaurant owners and anyone else who works behind the scenes and ‘beyond the pass.’

Chefs Kyle McClure and Nathen Hogan chat with guest’s about their stories in the food industry. Hear from chefs, brewers, general managers, restaurant owners and anyone else who works behind the scenes and ‘beyond the pass.’