Culinary Rd.™
By Justin Melnick, Fred Mullins, & Garret Vandermolen
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Culinary Rd.™Apr 27, 2021
Put a Fork in Us
From CIA to CEO
The Kids are Alright
Chef and Garret talk about feeding kids and the immense challenge that is, can't we just move on from chicken fingers? Plus Pea Soup is all that and Fred flakes out
Celebrate Good Times! (or don’t)
There’s something in the “Whey” he moves
Nuts & Bolts
This One Will Crack You Up
All we are saying is give Peas a chance
Lost in the Sauce
This week Chef, Garret, and Fred get saucy. That’s right we talk shop about sauces; the who, what, why, and Hollandaise is just the best. Plus Fred waxes nostalgic over a classic French dish
A Sparkling Conversation
Three Wisemen?
Yep there’s three of us this go around. Honorary Culinary Rd. panelist and contributor Garret Vandermolen joins in on a discussion of Christmas Favorites, Family Traditions, & Holiday Cheer.
Grappa!
Beer Me
Doughnuts… I believe that's all we need to say
Join us as we sit down with the Kamal Grant Founder, Creator, & Owner of the famous Atlanta Bakery, Sublime Doughnuts. Kamal talks about his love of making people happy through baking and, of course, the right way to spell doughnuts.
Step Up to The Plate
It's all about that baste! What to serve for Thanksgiving, how to prepare it, and what our favorites are.
A Thirst for Thanksgiving
Just the two of us
That's right, it's Chef & Fred going Mano a Mano for this episode of the Culinary Rd. Podcast. Join us for a heated discussion on ice cream, hot sauce history, and more!
It's like deja vu all over again
Garret Vandermolen joins us again for a look into the future of the restaurant industry on the other side of these strange times, also Chef & Fred talk about hitting the eject button
Put a Wine Pro from Portland in a room with Lebanese Wine & Kasha, what'ya get? Killer Conversation!
Kelly Nelson visits with us and discusses her biggest wine crush and how to properly enjoy Lamb and Kasha, as well as learning the hard way, all this and more this episode of The Culinary Rd. Podcast
Sauvignon Blanc & Sports Illustrated Together at Last
In the Season Two premiere of the Culinary Rd.™ Podcast, we are joined by fitness icon Katrina Scott who chats with us about her go to Vino and being in the Sports Illustrated Swimsuit issue.
He’s Baaaack!
Garret Vandermolen, our very first guest, proves he’s a glutton for punishment by also being our first repeat guest to close out Season 1. Oh and he shares his expertise on foraging and baller white wines.
Riesling is where it’s at!
Oui Chef
Who Invited This Guy?
We sit down with one of our own, Fred Mullins to praise the grape Dolcetto(Dole-chet-O) & discuss the glories of slow cooked meats
Motor City Pizza meets Negroni
Chef’s good friend Dave Merrill talks Detroit style pizza & Negroni’s and if you don’t already know about these two culinary treasures, you need to
Again with the Mezcal?
Basque in the Greatness
Over ”a Cheever"
Maybe the only person who understands and loves Greek wine as much as the Greeks do. Take a listen and see what wine phenom Ali Cheevers has to say about Greek wine, uni, and men in tiny swimsuits.
Mole & Mezcal Walk into a bar…..
This episode features the one and only Max Toste of Lonestar Boston & Cambridge. Max knows good Mezcal and Mole and he takes us on a trip to Oaxaca while shining a light on these two glorious imports from Mexico.
Master Chef, Photographer, & Author
Island Living & Hot Chocolate?
Out in the Sticks
Cocktail Culture
Matt Ferguson joins us for a in depth discussion on Gin & Tonic’s and the beautiful simplicity and flexibility of a charcuterie board
Sushi, Sake, & More
This episode features the dynamic Leon Biscoe who talks Sake, Sushi, Knives, and even BBQ(smoking anyway)
Solo Italiano
The incredibly knowledgeable and down to earth Ciro Pirone talks Southern Italy’s charm with us, the glory of Fiano, and memories of fishing with his Grandfather.
You Can’t Keep a Good Man Down
Carlo Luciano had a budding pizza dynasty that was destroyed by COVID, but that couldn't stop him. A pivot in challenging times led Carlo to being the founder of Culinary Harvest a thriving and truly remarkable farmers/food artisan market
What do Nashville, A Guy Named Alex, Chicken, and Boston all have in common?
Alex Nysted went from line cook at age 15 to managing for one of the most important restaurant groups in the US in a few short years and pivoted to pioneering a cult classic southern dish at Pop Ups around Boston with bigger plans ahead
The Hardest Working Chef in Cambridge - Jeff Pond
Chef Jeff Pond talks about the man power and tremendous skill it takes to work a wood fired only kitchen, his favorite wine, and where he thinks the industry is headed.
Real World Macgyver - Phil Tepfer
Phil Tepfer a non-industry friend of the show and master of just about everything who has eaten at more Michelin Star restaurants than Chef and Fred combined talks Caribbean beer, slow roasted pork and his love of food in general
World Class Cheese Cheesemaker - Sam Kennedy
THE Bill Russell, folks! You know the one that makes cider, wine, & beer...
Bill takes us on a journey from Westport Rivers MA to Normandy to discuss world class cider and one of its best companions Camembert amongst a bevy of other food and beverage topics.
The Man, The Myth, The Legend
This weeks adventure leads to the man who launched a thousand careers…..Lorenzo Savona: mentor, wine savant, restaurateur, and all around amazing human being. Lorenzo talks bag in a box wine, Robiola and Chenin Blanc with us amongst many, many other things
Everything in it’s Place
In this episode David Mitchell of Mise Wines discusses the glory of Gamay and its “swiss army knife” like quality when it comes to pairing with food and moods, seriously you can pair this wine with anything