Pot Luck Food Talks (Phil & Eric)

Christmas is around the corner so it's time to start thinking about the big dinner! From cherished family recipes passed down through generations to surprising holiday traditions from around the world, Get ready for a bountiful feast of knowledge and flavor that will add a dash of magic to your holiday celebrations.

Eric and Phil delve deeper into the culinary wonderland of one of the world's most acclaimed restaurants. With new stories and behind-the-scenes anecdotes, they uncover the hidden gems and untold tales that make Mugaritz a gastronomic legend. From kitchen mishaps to unforgettable encounters, join us for an immersive journey into the heart of Mugaritz, where innovation meets tradition and every dish tells a story.

Buckle up, my friends, for a heartwarming episode of 'Pot Luck Food Talks' featuring your culinary comrades, Phil and Eric. Today, we're diving headfirst into the world of soups, broths, purees, stocks, and culinary mysteries that will challenge your kitchen wisdom.

Ever wondered where that elusive line between a soul-soothing soup and a velvety puree is drawn?

Together, they'll decode the enigma of mushroom cappuccinos. Is it an obsolete culinary trend, an inventive twist, or just an exquisite curiosity? Get ready to sip, savor, and learn.

In the realm of soups, is there a sacred rulebook that chefs follow, or is it a wild west of creativity? Our hosts will unravel the unspoken laws, introduce you to the rebels of the culinary world, and explore the delightful chaos that ensues when chefs play by their own rules.

So, whether you're a seasoned chef, a soup aficionado, or simply curious about the magic that happens in a simmering pot, this episode promises to serve up a hearty helping of insights, a pinch of inspiration, and the unmistakable flair of 'Pot Luck Food Talks.'

Mugaritz, Fäviken, RyuGin — these are only some of the legendary restaurants our co-host Phillip Walther started to hone his craft at, before leading fine dining kitchens all over the world including Mexico City, Dubai and Hong Kong.

In this episode we explored Phil's philosophy, his journey towards culinary excellence, and the importance being a new kind of leader in the kitchen.

Let's dish up a feast of flavor as we explore the iconic dishes of some influentical chefs. Join us as we delve into the masterpieces that have made these culinary legends household names. From the bold, inventive creations of Ferran Adrià to the classic, thoughtful plates of Fergus Henderson, we'll savor each bite and share our thoughts and experiences. So come hungry and join us on this episode of 'Pot Luck Food Talks.'

Oh København! From classic, traditional dishes to cutting-edge New Nordic cuisine, we'll explore the best of what this city has to offer. And we're not just talking haute cuisine; we'll also delve into the street food scene, sampling everything from hot dogs to innovative new offerings. And of course, we'll share our favorite spots, experiences, and some unforgettable tales. So come along for a delicious journey through Copenhagen's food scene on this episode of 'Pot Luck Food Talks.

🎙️ EP129 – From Hong Kong to Rioja 🍷Jade Gross didn’t follow the rules—she broke them. Born in 🇭🇰 Hong Kong, trained in human rights law ⚖️, and thrown into the fire at Alain Ducasse’s Plaza Athénée 🔪, she became head chef at Mugaritz by 26 ⭐️. Now a winemaker, she’s shaking up La Rioja one bottle at a time—with the same fire she brought to Michelin kitchens 🔥🍇.

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🎧 Topics Covered in This Episode:

🏛️ From Human Rights to Haute Cuisine – How law school led to culinary school in Paris.

🥲 Crying at Alain Ducasse – The brutal reality of top kitchens and what kept her going.

🔥 Mugaritz Years – Becoming head chef and leading R&D in one of the world’s best restaurants.

🍇 First Spark of Winemaking – A road trip, a sommelier’s tip, and a friendship that changed everything.

🚪 Breaking Into Rioja – How hard it is to be accepted when everyone knows everyone.

⛰️ Nature Rules Here – No irrigation, no shortcuts, just raw experience and tough vintages.

🥢 Chinese Palate, Spanish Wine – Why her wines pair better with Chinese food than you’d think.

🧪 Trial & Error – Cooking teaches quick feedback; winemaking is slow, uncertain, and risky.

🏷️ Rioja D.O.Ca. – The rules, the paperwork, and why she’s sticking with it (for now).

🌍 Global Reach – From Hong Kong to Puerto Rico to Geranium—how her wine found a global table.

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🍷 Salut!

🎙️ EP120 – Ready to crack open eggs like never before? 🍳 Eric and Phil strip down the world of eggs—from delicate poached and silky onsen to chawanmushi and perfectly imperfect fried eggs. They serve up raw, no-BS tales of culinary triumph and chaos, revealing the art and madness of egg mastery. If you think eggs are simple, think again! 🔥👨‍🍳

🎧 Topics Covered in This Episode:

🥚 Gordon Ramsay’s scrambled eggs – what is that?

🍳 Frying an egg like a pro – why most chefs struggle with it

🇪🇸 The Spanish obsession with undercooked food – tortillas, cheesecakes, and rare steak

🔥 Why soufflés are the kind of cooking the world needs more of

🍚 Japanese rice culture – why they treat steamed rice like a work of art

🥢 Chawanmushi & the Rome of Asia – how China influenced steamed egg dishes across the continent

🥄 Egg-based sauces & umami bombs – from soy-cured yolks to Noma-style egg sauces

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🎧 Listen now and get cracking! 🍳🔥

🎙️ EP126 - Phil and Eric are having breakfast on Zurriola beach—coffee in hand, cheesecake on their laps—and diving into philosophical food talks. ☕🧀 From their dinner at Muka to how a dish becomes “tradition” in just 20 years, they explore why the gesture matters more than the recipe, and what it really means to recognize magic in cooking.

🎧 Topics Covered in This Episode:

🧀 Blue Cheese Cheesecake?! – The secret ingredient at AMA and why you can’t taste it—but you’d miss it.

🍪 Cookie Crust Debate – Eric’s favorite Basque-style cheesecake isn’t from Spain—and it has a cookie crust.

🔥 Pil-Pil Sauce Explained – How Mugaritz hacked fish gelatin to make this iconic Basque sauce from anything.

🌍 What is Tradition, Really? – Why Basque cheesecake feels ancient but isn’t even legal drinking age.

🥄 Basque Cuisine in One Word – Subtleness vs. Pure—how they define the style that shaped their cooking.

🥔 The Gesture vs. The Recipe – Tortilla, rice, and why attention to detail makes or breaks a dish.

🎯 What is Intuition in Cooking? – Experience, passion, and the intellect behind “just knowing.”

✨ Recognizing Magic – The chef’s true job: spotting extraordinary flavors others might overlook.

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🎧 On Egin! 🔥🍷

In the next episode, Phil and Eric delve into the high-stakes world of culinary competitions, where the heat of the kitchen meets the thrill of the contest. From the pressure-packed kitchens of Iron Chef to the prestige of the Bocuse d'Or, they explore how these culinary challenges shape chefs, push boundaries, and showcase skills on the world stage. Join us as we dissect the spirit of competition, share stories from renowned cooking contests, and discuss what it takes to claim victory in the kitchen. Whether it’s about Olympic-level intensity or the drama of reality TV cook-offs, this episode is a front-row seat to the world of competitive cooking.

In this episode, Eric reconnects with his longtime friend Adriano Mejía, a talented chef with an inspiring journey. From his early food memories in Ecuador to working in legendary kitchens like Fäviken and some of the Basque Country’s finest establishments, Adriano shares the steps that shaped his career. The conversation culminates with his latest endeavor: creating a Basque cheesecake shop that’s already making waves. Tune in for a story of passion, perseverance, and the pursuit of culinary excellence.

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🎙️ EP125 – 🇪🇸 Eric and Phil kick off their Basque journey in San Sebastián—the land of grills, pintxos, and legendary chefs. 🔥🐟 They dive into what makes Basque cuisine so unique, from minimal intervention cooking to charcoal-grilled perfection. Why do some locals think the Basque food hype is political. Plus, tales of cider houses, food Disneyland, and standing ovations for Juan Mari Arzak 🙌🍷. The eating extravaganza begins!

🎧 Topics Covered in This Episode:

🧢 The Soup Hat Debacle – Eric buys a vintage cap in Japan, but the kanji translation takes a weird turn.

🍽️ Is San Sebastián Overhyped? – Locals question the Basque food boom—is it politics or legit greatness?

👨‍🍳 The Legend of Arzak – Why a photo of Juan Mari Arzak got a two-minute standing ovation in Germany.

🌊 Gros Beach Was Fake?! – How San Sebastián’s iconic beach and culinary center faced heavy opposition.

🔥 Basque Cuisine 101 – The holy trinity: produce, fire, and minimalism. Why this style captivates chefs worldwide.

🍄 Mushroom Soup at the Drugstore – Food culture in the '60s and how it laid the groundwork for Basque fine dining.

📜 The 14 Apostles – How Basque chefs rebelled against French cuisine and launched a culinary revolution.

🥩 Grilling Wars – Two schools of fish grilling: Orio vs. Getaria. Who threw it on the fire first?

🧀 Basque Cuisine Goes Global – From grill cages to cheesecakes, how local traditions became international icons.

🏰 Lobsters in Medieval Cages – Casa Camara’s wild centerpiece and the 140-year-old restaurant legacy.

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🎧 On Egin! 🔥🍷

🎙️ EP123 – 🍽️ Eric and Phil take on parsley—the most unsexy, overlooked, yet somehow everywhere herb. Is it a true kitchen workhorse or just a sad, obligatory garnish? 🤔🌿 They dig into its history, the curly parsley conspiracy, and why fishmongers in Spain hand it out for free. From deep green parsley oil to unexpected desserts 🍨🌱, they explore how chefs actually use it—and whether it deserves more respect in the kitchen. 🔪🔥

🎧 Topics Covered in This Episode:

🌿 Parsley: The Herb That’s Everywhere – Why it’s underrated despite being in every kitchen.

🛠️ The Perfect Parsley Oil – A chef’s technique for making vibrant green parsley oil.

🍄 Summer Truffles – Why you should never shave summer truffles and the right way to use them.

🍨 Parsley in Dessert?! – How parsley oil can create an intense, herbaceous parfait.

💰 The Truffle Experience: Don’t Be Cheap – Why one microgram of truffle isn’t enough—commit or go home.

🍽️ Chef Generosity Matters – Lessons from Thomas Keller on why the best meals should feel abundant.

🕵️‍♂️ The Curly Parsley Conspiracy – Where did the classic garnish come from? Aesthetic choice or something deeper?

🌆 Truffle Tales From Dubai – Throwing truffle shavings like dollar bills in the club

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🎧 Bon Appétit 🌿🍴

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Get ready for the ultimate in street food bliss: the döner kebab! Juicy, flavorful meat, crisp veggies, and tangy sauces all wrapped up in a warm and unique sesame bread - what could be better? And let's not forget the rich cultural heritage of Turkish immigrants in Berlin, who have made the döner a beloved staple in the city. Join us on this episode of Pot Luck Food Talks as we explore the complexities and nuances of the döner kebab, from its humble beginnings to its endless variations around the globe.

Join us for a harmonious exploration on the next episode of 'Pot Luck Food Talks' as we unravel the concept of 'Harmony' in the culinary world. Just as in music and life, harmony in food composition refers to the perfect balance of flavors, textures, and ingredients, resulting in a dish that sings with equilibrium.We'll delve into the art of harmonizing tastes, textures, and visual appeal, where no element overpowers the others but rather blends seamlessly to create a symphony of flavor. From the sweet to the salty, the creamy to the crispy, we'll uncover the secrets of achieving gastronomic harmony. Tune in for a mouthwatering discussion that will leave your palate singing with delight. Don't miss this captivating episode of 'Pot Luck Food Talks'!

🎙️ EP125 🎤 🔥Eric finally takes the hot seat! 📺 The premiere of Iron Chef America lit the fuse, but it was being at Mugaritz when they received their second Michelin 🌟 star that cemented his path in fine dining. From improvising in Venezuela’s kitchens to grinding through brutal 16-hour shifts in Spain and Germany, he learned food at its extremes. He opens up about the moment he realized the Michelin dream wasn’t for him, how he found his way into food research & innovation🔬 and why he no longer calls himself a chef. 👨‍🍳

🎧 Topics Covered in This Episode:

🍽️ The Iron Chef Moment – How a single TV episode sparked Eric’s obsession with cooking.

🏡 Does a Foodie Family Matter? – Why growing up in a food-loving household isn’t necessary to become a great chef.

🎬 Cooking vs. Filmmaking – Eric’s original plan was to cook while studying film—but reality hit hard.

💡 The Most Valuable Lesson – Working in Venezuela meant constant improvisation—no oil? No problem.

⭐ Getting Mugaritz’s Second Michelin Star – What it was like when the restaurant earned its second star.

🍽️ Why Eric Never Wanted a Michelin Star – His views on fine dining, overwork, and kitchen "cults."

🍕 The Almost-Pizzeria in Berlin – Why his dream restaurant never happened and how Berlin sucked him into a creative limbo.

🔬 Basque Culinary Center – How Eric’s journey led him to R&D, food tech, and beyond—combining his love of food, design, and innovation.

👨‍🍳 Why Eric Doesn’t Call Himself a Chef Anymore?

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🎧 Bon Appétit! 🍴✨

In the realm of the culinary arts, there is a shadowy realm known as The Line. In this episode of Potluck Food Talks, we continue our exploration of the dark side of professional cooking, where tales of abuse and tyranny are all too common. From Japan to Europe and beyond, we have witnessed the brutal treatment of chefs and the endless waiting for a chance to prove oneself in the kitchen. Join us as we delve into the depths of the culinary world, and attempt to find a way to survive and flourish in an industry that is often harsh and unforgiving.

In the next episode, Eric and Phil team up to offer invaluable advice to young chef aspirants, outlining the crucial dos and don’ts for a successful culinary career. Drawing from their extensive experience, they provide insights on mastering essential skills, handling kitchen pressures, and maintaining passion in the industry. Additionally, they share their all-time favorite chefs who have influenced and inspired their journeys. Whether you’re just starting out or looking to refine your craft, tune in for a wealth of knowledge and inspiration to help you thrive in the culinary world.

Get your popcorn and appetite ready as Xander and Eric serve up a delectable cinematic feast on the next episode of 'Pot Luck Food Talks'! Join our hosts as they savor the magic of food movies, exploring masterpieces like Ratatouille, Babette's Feast, Tampopo, and other delightful films that blend the art of food and cinema. From heartwarming stories that celebrate the joy of cooking to epicurean adventures that tickle your taste buds, they'll take you on a gastronomic journey through the silver screen. Be prepared for a delightful blend of storytelling and culinary inspiration that will leave you hungry for more.

In the next episode, Eric and Phil are joined by Kevin Jeung, to delve into the fascinating world of Noma's fermentation lab and the groundbreaking Noma Projects. As the Chef of Research and Production at Noma, Kevin offers a unique insider's perspective on the innovative concepts and techniques that define Noma's approach to fermentation. Together, they discuss the intricacies of fermenting ingredients, the creative process behind new projects, and the impact of these innovations on the culinary world. Join us for an eye-opening exploration of the science and artistry that make Noma a leader in gastronomic innovation.

In the next episode, Eric and Phil dive into the wild world of pop-up restaurant concepts. From how to get one started to sharing success stories, they explore the journey of taking small, temporary setups and turning them into full-fledged dining destinations. They’ll discuss the highs, lows, and hilarious anecdotes of friends who’ve launched pop-ups, as well as how these ventures became the testing ground for future culinary giants. Whether you’re an aspiring chef or just curious about the pop-up scene, this episode is packed with inspiration and insights on how to make your mark in the food world.

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Welcome to The Line Part 2, where the drama in the kitchen reaches a boiling point. In this episode of Potluck Food Talks, we're continuing our exploration of the dark side of professional cooking, with tales of tyrannical chefs, overworked staff, and a whole lot of stress. From 16-hour days to screaming fits and abuse, we've seen it all in the line. Tune in to hear more of our wild and sometimes shocking experiences in the culinary world, and join us as we try to find a way to keep our sanity intact.

Ladies and gentlemen, strap yourselves in for a wild ride of flavors and stories as Phil and Eric delve into the uncharted territory of condiments From mushroom ketchup to the origins of mayo, they leave no jar unopened, no bottle uncorked. Join them as they unravel the tantalizing tales behind these saucy companions, exploring the intricate dance between nature and culinary creativity. Get ready to have your your condiment game forever elevated.

Join Phil and Eric as they reminisce about their time as stagiers at Mugaritz, one of the world's top restaurants. From the moment they first heard about the restaurant's innovative cuisine to their arrival in the Basque Country, anticipation filled the air. Stepping into the kitchen, they were met with a whirlwind of activity and the intoxicating aroma of culinary creativity. As they navigated the fast-paced environment, they forged lifelong friendships and honed their skills under the watchful eye of the kitchen brigade. Their time at Mugaritz was a transformative experience, shaping their culinary journeys and leaving them with memories that will last a lifetime.

Phil and Eric let loose on their culinary pet peeves, sharing the things that drive them mad in the kitchen. From the outdated garnish of tomato roses to the misguided use of pesto on a classic caprese salad, no culinary crime is spared. It’s a brutally honest conversation about trends and techniques that have overstayed their welcome and what truly makes or breaks a dish. Join them for an episode filled with a mix of frustration, humor, and a dose of hard-earned culinary wisdom as they vent about the things they hate in cooking.

In the next episode, Eric and Phil are diving deep into the world of coffee. From your morning cup of joe to specialty brews and everything in between, they'll explore the fascinating culture, history, and artistry of this beloved beverage.

Join us as we sip our way through topics like coffee origins, brewing methods, latte art, and the global impact of the coffee industry. Whether you're a seasoned barista or simply enjoy a good cup of coffee, this episode promises to be an eye-opening journey into the world of caffeine.

So grab your favorite mug, brew a fresh pot, and join us for a caffeinated conversation that's sure to leave you buzzing with knowledge and appreciation for the magic of coffee.

In this compelling episode of 'The Line,' your hosts Eric and Phil delve deep into the harrowing tales of survival in the unforgiving world of Hell's Kitchen. Join them as they review new stories, share their own experiences, and shed light on the dark corners of the culinary industry.

But it's not all about the horrors; it's a call to action. Together, Eric and Phil explore the values and strategies to finally end the toxic mindset that has plagued the food industry for far too long. Get ready for an episode that's raw, real, and committed to driving positive change in the culinary world.

Eric sits down with Michael Bom Frøst, former director of the Nordic Food Lab during its growth and peak, to uncover the stories behind the revolution that redefined modern cuisine. It’s not every day you get to hear firsthand how the New Nordic Manifesto sparked the creation of Noma and inspired chefs to rethink every element on the plate—right down to adding edible insects. Michael’s behind-the-scenes tales bring the lab’s daring experiments to life, showcasing how local ingredients and fearless creativity took center stage. Listening to him is like stepping into the kitchen at ground zero of a culinary uprising.

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Join us on this episode of Pot Luck Food Talks as we take a deep dive into the vibrant and colorful world of Latin American seafood, specifically Mexican cuisine, with my good friend Luis Guayaba. Luis is the owner and head chef of Ensenada, a Brooklyn-based restaurant that has been taking the food scene by storm. We'll be exploring the importance of Aguachiles in the menu and examining the sources and inspiration behind the mouth-watering dishes that Luis prepares.Together, we'll delve into the diverse and fascinating culinary landscape of Latin America, exploring the influence of Mexican, Spanish, and other cultures on this cuisine. We'll also discuss the vital importance of preserving pre-Hispanic culture in Mexican cooking and how Luis is committed to sourcing authentic ingredients to make his dishes truly authentic.So come along with us on this culinary journey as we explore the rich tapestry of Latin American culture through food. Don't forget to subscribe to Pot Luck Food Talks for more exciting culinary discussions!Stuff we mentioned in this episode:Restaurant Ensenada https://www.ensenadanyc.com/Luis's Links https://www.instagram.com/luisguayaba, https://linktr.ee/luisguayabaContact us:potluckfoodtalks@gmail.comhttp://instagram.com/potluckfoodtalks/

Slurping our way through the steamy, savory world of ramen. Join us as we delve into the diverse and delectable styles of this beloved noodle dish. From rich, creamy broths to toothsome, chewy noodles, we'll share our tastes, preferences, and some unforgettable anecdotes. Buckle up, it's going to be a noodle-y good time on this episode of 'Pot Luck Food Talks'!

In the next episode, Xander joins Phil and Eric for a special conversation celebrating two years of the show’s success and discussing what lies ahead. The trio reflects on the journey so far and share exciting news about their future plans: a food and travel show. They’re kicking off this new venture with a pilot episode in Copenhagen, where they’ll dine at Noma, explore the city’s street food scene, and see what surprises unfold along the way. This episode marks the start of an exciting new chapter that you won’t want to miss.

Eric and Phil embark on a culinary journey through the world of restaurant guides. From Michelin stars to TripAdvisor ratings and everything in between, they'll dissect the intricacies of these influential guides. Join us as we uncover the pros and cons, separate fact from fiction, and explore the true impact of restaurant rankings on the dining industry. Whether you're a seasoned foodie or just curious about how restaurants are rated, this episode promises to be an enlightening exploration of the fascinating world of gastronomic guides. So tune in as we navigate the ever-changing landscape of restaurant recommendations and discover what it takes to earn those coveted stars and accolades.

Step into the wild, untamed world of fermentation with us, as we peel back the layers of kimchi and unlock the mysteries of Japanese cuisine's secret weapon, Koji.

Don't miss this unforgettable ride through taste and tradition, as we decode the art and science behind some of our most beloved flavors.

Join us on the next episode of Pot Luck Food Talks as we speak with Corina Gimenez, owner of Xoco, a bean to bar chocolate production company in Norway. Corina will share her unique approach to chocolate-making, using a combination of the best varieties of Venezuelan cocoa and local Nordic products to produce award-winning and high-quality chocolate. Don't miss this sweet episode!

Watch the Video Podcast: https://youtu.be/5LHMp9uvH0A

We're cruising down the streets of Berlin in a taxi on the way to the airport for another episode of 'Pot Luck Food Talks' with Phil and Eric.

Today's destination? The tantalizing world of airport and airplane food. You know that feeling when you step into an airport terminal, and your senses are bombarded by the aroma of fast food joints, coffee shops, and duty-free temptations? We're diving headfirst into that world. From overpriced sandwiches to surprisingly decent airport sushi, we've got the scoop on what to eat and what to avoid.But our adventure doesn't stop there. Ever wondered how the logistics of feeding hundreds of passengers on a metal bird soaring through the sky work? We're lifting the curtain on airline catering kitchen operations, and it's a world of precision and planning that'll leave you amazed. So, whether you're a frequent flyer or an occasional traveler, join us for a whirlwind tour of the highs and lows of airport and airplane cuisine.

Ready for round two? We're diving back into the delicious world of Basque gastronomy! Join us as we continue our culinary journey through this rich and flavorful region, uncovering new dishes, chefs, and traditions. From our favorite pintxos to the best Cider houses of Astigarraga, we'll share our latest discoveries and delve deeper into the history and culture of Basque cuisine. So grab a fork and join us for Part 2 of our exploration of Basque gastronomy on this episode of 'Pot Luck Food Talks'!

Stuff we mentioned in this episode:

https://www.restauranteelkano.com/en/

Contact us:

potluckfoodtalks@gmail.com

http://instagram.com/potluckfoodtalks/

Eric's food tours in San Sebastian, Spain:

www.gastrogems.com

Join Eric and Phil in this laughter-filled episode as they kick things off with a hilarious culinary tale. Then, buckle up as they dive deep into the multi-faceted world of staff food. From budgeting to leadership, working culture to skill recognition, and even the pitfalls of false ambition, they leave no stone unturned in their exploration of this vital aspect of the culinary industry. Get ready for a rollercoaster of insights, anecdotes, and valuable lessons as 'The Line' continues to serve up thought-provoking conversations with a side of humor.

In this episode, Eric delves into the fascinating world of liquid gastronomy with the esteemed Esther Merino, a veteran from renowned establishments like Disfrutar and Alchemist. Esther, a pioneering Beverage Developer, shares her insights on the convergence of traditional and cutting-edge techniques in creating innovative drinks. From kombuchas and kefir to low-temperature distillation and centrifugation, Esther’s experimental approach is driven by an unwavering commitment to sustainability and a creative quest for new flavors. Known for her passion for foraging wild ingredients and using a diverse array of plants, seeds, roots, and even insects, Esther takes us on a journey through the future of beverages. Join us as we explore the art and science behind these high-value gastronomic creations.

Eric and Phil take a nostalgic journey through the life and work of the culinary icon, Anthony Bourdain. From his exhilarating adventures to his thought-provoking insights, they'll dive deep into Bourdain's remarkable legacy. Join us as we revisit his most memorable moments, reflect on his impactful series and books, and examine the lasting imprint he left on the world of food and travel. Whether you're a longtime fan or new to Bourdain's world, this episode promises to be a heartfelt tribute to the one-of-a-kind storyteller who changed the way we see food and culture. Tune in as we celebrate the life and legacy of Anthony Bourdain."

Curry is more than just a dish, it's a cultural phenomenon. In a country as diverse as India, it's no wonder that the ingredients and techniques used to make curry vary from region to region, from family to family, and from chef to chef. For this episode of Pot Luck Food Talks we brought Indian chef Furqan Meerza. With his infectious smile, Chef Furqan is the embodiment of India's modern culinary mindset. Chef Furqan breaks down the ingredients that make up a truly great curry, layering flavors and aromas with the skill of a painter. But it's not just about the food - Chef Furqan also takes us on a journey through the rich history and cultural significance of curry, from its roots in the Mughal Empire to its modern-day variations across the globe.

In this episode, Eric sits down with Yingxin Huang, a talented chef and pastry chef from China now living in Paris. Yingxin shares her unique perspective on blending the rich traditions of Chinese cooking with the delicate art of Parisian pastry. Yingxin’s journey is a testament to the beauty of cross-cultural culinary fusion.

🎙️ EP122 – Can Food Be Funny? The Playful World of Culinary Humor

🍽️ Eric and Phil dive deep into the world of humor in food—from floating eucalyptus clouds to steak knives that feel like weapons of choice. They break down how playfulness and whimsy can turn a meal into a memorable experience, or sometimes… a total disaster. If you thought fine dining was all about stiff upper lips and seriousness, think again! 😂🍴

🎧 Topics Covered in This Episode:

🍴 What Is Humor in Food? – Defining playful dining and how it impacts the overall experience.

🔪 Choosing Your Weapon of Choice – Steak knives like medieval swords? How a simple choice adds fun and personality to a meal.

🎲 The Bad Luck Steak – The legendary story of a steak that no one got to eat. Why? Bad luck... and a hilarious prank by the chefs.

🎭 The Mugaritz Experience – When playful food goes wrong. Is provoking strong reactions worth the risk of guests hating their meal?

🌧️ The Floating Cloud Dessert – A viral dish made of foam that floats through the air before landing on your plate. Is it genius or just gimmicky?

🤵 Humor in Service – How a witty maître d’ or a clever waiter’s comment can completely transform a dining experience.

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🎧 Find out if humor really belongs in fine dining or if it’s all just a joke! 😅🍴

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Welcome to The Line, where the heat is on and the knives are out. In this episode of Potluck Food Talks, we're taking a trip to the shadowy corners of the professional kitchen, where the pressure to perform can bring out the worst in people. We'll be talking about the high-stress environments of the culinary world, where tales of bullying and abuse are all too common, and where the line between right and wrong can get blurry. Buckle up, because this is the dark side of cooking. Join us as we explore the challenges and dangers of working in the world of food, and try to find a way to keep our humanity intact.

Join Phil and Eric as they embark on a crisp and refreshing journey into the world of salads. From leafy greens to vibrant vegetables, they're dishing out tips, tricks, and tantalizing tales about crafting the perfect salad.

Explore the art of salad dressings and discover how a drizzle of homemade vinaigrette can elevate your greens to new heights. Vinegar aficionados, this one's for you as Phil and Eric delve into the diverse world of vinegars and how they can add a zesty twist to your salads.

Whether you're a salad novice or a seasoned pro, this episode will leave your taste buds craving for more. Get ready to toss, mix, and savor the flavors of fresh, healthy, and delicious salads. 'Pot Luck Food Talks' is serving up a plateful of inspiration to make your salads sing!

In the next episode, Eric and Phil sit down with Kevin Jeung, aka 'the Koji Whisperer', a veteran of some of the world’s most renowned kitchens and currently the Chef of Research and Production at Noma. Having first met 10 years ago while staging together at Mugaritz, the trio reunites after some time apart to share Kevin’s latest culinary adventures. They delve into Kevin’s recent trip to San Sebastian, recounting an epic pintxo tour with Eric and a visit to a 'sociedad gastronomica' where they cooked and shared stories with friends. Join us for an episode filled with culinary nostalgia, exploration, and camaraderie.

What’s it like for a Venezuelan chef to cook for Ferran Adrià in Tokyo while redefining Peruvian cuisine on Japanese soil? Chef Santiago Fernandez reveals how he blends cultures, respects traditions, and carves a unique culinary path in one of the world’s most competitive food scenes—all while staying true to his roots.

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🍳 Get ready for a culinary showdown as master chefs Phil and Eric dish out their top home kitchen appliance picks! From the reliable rice cooker to the panini grill, these culinary maestros ignite a spirited debate on microwaves and pressure cookers. The heat intensifies as they explore the sophisticated world of KitchenAid and the cutting-edge Thermomix. Tune in for a taste of masterful insights and kitchen expertise! 🎙️

#CulinaryDebate

Join us as we unravel the mysterious elements that shape a region's food identity, from the lush landscapes of Latin America to the avant-garde New Nordic movement. In this episode, we explore the concept of terroir, where time and place intersect to create flavors that tell a story of the land. Dive into the soils that nurture ingredients, the microclimates that bestow unique character, and the culinary visionaries like Michel Bras or Magnus Nilsson who bring terroir-driven cuisine to life. Discover how terroir is more than just a buzzword – it's a deep connection between nature, culture, and cuisine. Join us for a thought-provoking conversation that delves into the soul of food and the regions that define it. Tune in to this enlightening episode of 'Pot Luck Food Talks'!

In this nostalgic and humorous episode of "Pot Luck Food Talks," Phil and Eric dive into their experiences with cooking shows, including Phil's unforgettable appearance on Master Chef Spain. They reminisce about iconic culinary moments, from the bizarre to the brilliant, and share hilarious anecdotes from the world of televised cooking competitions. From a lion-shaped potato disaster to the high-stakes drama of Iron Chef, this episode is packed with laughs and insider insights into the reality of cooking on camera. Tune in for a hearty serving of culinary gossip, sprinkled with a dash of nostalgia and a side of spicy commentary.

Phil and Eric delve into the complex world of heroes and villains in the culinary industry, exploring a wide range of topics from cultural appropriation to acts of culinary heroism. They navigate the nuanced terrain of paella terrorism and top culinary artistry, discussing the controversies and acclaim surrounding prominent figures in the global culinary landscape. With a blend of humor and insight, they roast and praise the who's who of the culinary world, shedding light on the individuals who have left a lasting impact, for better or for worse.

In this laid-back episode of "What's Cooking," Phil and Eric catch up on their latest culinary adventures. From the bustling cities they've visited to the hidden gems where they’ve dined, they share the experiences that have filled their past few weeks. They also dive into the dishes they've cooked, the flavors they've discovered, and the places that have left a mark on their palates. Join them for an episode full of travel tales, foodie finds, and kitchen experiments as they bring you up to speed on what's been sizzling in their world.

In the upcoming episode, Eric sits down with Nabila Rodriguez, a gastronomic scientist, to explore the rich food culture of the Canary Islands. From the iconic mojos and papas arrugadas to delightful sweets and beyond, Nabila offers insights into the culinary delights of the region. Additionally, she sheds light on the fascinating world of food science and shares her unique experiences as a gastronomic scientist. Join us for a captivating conversation with Nabila, the third person in history to earn a PhD in Gastronomic Sciences, as we delve into the intersection of culture, cuisine, and scientific inquiry.

Get ready for a grainy adventure as Phil and Eric dive into the world of rice on the next episode of 'Pot Luck Food Talks'! Join our hosts as they explore the versatility, cultural significance, and deliciousness of this humble yet essential staple. From fluffy basmati to sticky sushi rice, they'll uncover the different varieties and cooking techniques that transform rice into a canvas for culinary creativity. Whether you're a fan of paella, risotto, or fried rice, they'll dish out insights, tips, and mouthwatering recipes to elevate your rice game. Tune in for a hearty helping of rice knowledge and inspiration on this episode of 'Pot Luck Food Talks'!"

Recovering from a legendary night at Noma’s Vegetable Season 2024, Phil and Eric sit down over flat whites and Danish pastries to break down the dinner course by course. From exquisite plating to unforgettable flavors and the hot dog stand that capped the night, this episode dives deep into what makes Noma an icon of modern gastronomy.

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Get ready for a flavor-packed episode as we welcome special guest José Pelaez to Pot Luck Food Talks! Join Eric and José as they dive into the delicious world of arepas. From their humble origins in Venezuela and Colombia to the diverse fillings and toppings that make each arepa a unique culinary experience, we'll explore the mouthwatering variations of this beloved dish. José will share his expertise and passion for arepas, leaving you hungry for more. Don't miss this tantalizing episode of 'Pot Luck Food Talks'!

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It’s not a breakfast! The Spanish omelette is one of the most delicious egg dishes you can cook.

You can eat at any time of day. And we're going to tell you how to make it so good that your friends will beg you for the recipe.

In this podcast, we'll talk about the history of tortilla española, and then we'll get down to business and tell you how to make it yourself! We'll talk about our favorite places to get these dishes in San Sebastian. We'll also give tips on how to make them even better than they already are—and there are a lot of ways to do that!

On this episode of Pot Luck Food Talks, we delve into the world of cocoa farming and entrepreneurship in Venezuela. Our guest is Carlos Hurtado, a Venezuelan gastronomer who wrote his final career project on the topic. Carlos will also discuss the Cacao de Origen project by Maria Fernanda di Giaccobe and how it is impacting the development of cocoa farmers in Venezuela. Tune in for an enlightening conversation about the intersection of food, entrepreneurship, and social impact.

🔥🍴 On episode 7 of "The Line" series, Phil and Eric are back with more kitchen chaos tales from the world of fine dining! This time, they dive into wild stories about kitchens running out of gas, blackouts during service, and the legendary fire at Mugaritz. Find out how top chefs and their teams pulled off miraculous meals against all odds. Plus, meet the unforgettable characters who keep these high-stakes kitchens running. It's a rollercoaster of culinary crises and creativity—don't miss it!

Get ready for a flavor fiesta as Phil and Eric take a deep dive into the mouthwatering world of tacos on the next episode of 'Pot Luck Food Talks'! From crispy to soft shells, traditional to creative fillings, they'll explore the incredible variety of this beloved street food. Join our dynamic duo as they embark on a tantalizing taco adventure, sharing their favorite styles, regional specialties, and innovative twists. Whether you're a taco connoisseur or a novice, this episode will make your food dreams dance with delight.

In this episode, Erich sits down with visionary Guatemalan chef Debora Fadul to explore her groundbreaking journey in redefining Guatemalan cuisine. From her early inspirations to her innovative restaurant Diacá and its "sensory ecosystem" philosophy, Debora shares how she connects diners to the land, its farmers, and the rich cultural heritage of Guatemala. Together, they discuss the future of food as a bridge between urban and rural communities, culinary innovation, and the profound impact of thoughtful gastronomy.

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In this captivating episode, Eric delves into the rich tapestry of culinary history with his friend and esteemed chef, Alejandro Cancino. With a career spanning across the globe and stints at acclaimed restaurants like Mugaritz, Manoir at Quatre Saisons, Noma, Urbane, and Bulgari, Alejandro brings a wealth of experience and insight to the table.

Join us as Eric and Alejandro reminisce about their shared adventures, exploring the vibrant world of gastronomy and reminiscing about unforgettable moments from their culinary journeys. From Michelin-starred kitchens to exotic locales, they'll share anecdotes, insights, and behind-the-scenes stories that offer a glimpse into the dynamic and ever-evolving landscape of the culinary world.

So sit back, relax, and prepare to be transported on a culinary voyage filled with tantalizing tales, mouthwatering memories, and a celebration of the passion and creativity that define the world of food and cooking.

Join Phil and Eric as they shine a spotlight on the saucier, a revered position in the culinary realm. In this episode, you'll discover the artistry and skill required to master the craft of sauces. From classic béchamel to complex reductions, explore how these culinary wizards elevate dishes to new heights and bring flavor harmony to the plate.

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We're back with more episode 4 of our podcast. This week are talking about pizza and its secrets. We'll run the gamut from even the simplest crust to some interesting tips on making pizza that everyone can enjoy. We'll break down each ingredient and do a little tasting of our own secret sauce recipe in the end of it all. Is there such a thing as the right sauce? And how do you get the perfect, fluffy crust? Join us to learn more!

Eric sits down with chef and culinary innovator Jonathan Pommerenk, tracing his dynamic journey from New York City's fine dining scene including the wild parties at Eleven Madison Park to the vibrant kitchens of Buenos Aires and now to the cutting-edge world of BCC Innovation in the Basque Country.

Jonathan shares stories of his early influences, lessons learned at Michelin-starred NYC icons, and his passion for merging cultural flavors—like Nikkei and Basque traditions—with modern techniques. Together, they explore the evolving landscape of food innovation, the art of balancing authenticity with creativity, and the future of sustainable cuisine. This episode is a deep dive into the mind of a chef who’s shaping the future of gastronomy.

In this episode, Phil and Eric kick off with a debate on the nature of competition in the kitchen, exploring how it shapes chefs and pushes them to the edge. But the conversation takes a delicious turn as they dive into breakfast—one of the most beloved meals around the globe. From classic American pancakes to the hearty full English, or a simple croissant in Paris, they explore the endless variations of breakfast and what they reveal about culture. It’s a fun mix of rivalry, reflection, and rich morning flavors, where competition meets the comforts of the world’s first meal.

🎙️🍳 Phil & Eric tackle the messy world of kitchen leadership! From throwing sauce pots (back in the day) to creating an environment where chefs actually want to stay, they dish on what it takes to earn respect behind the line. Expect stories of zen-like head chefs, the perils of yelling “because I said so,” and why empathy might be the secret sauce for a happy brigade. If you’ve ever wondered how to lead without losing your cool, this episode’s for you! 🔥👩‍🍳

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Eric and Rebeca Pérez Gerónimo, founder and editor-in-chief of Concordia Press, have a conversation about the intersection of writing, food, and literature. From her roots in Caracas to her current ventures in Berlin, Rebeca shares insights from her writing workshops, and founding Concordia Press, where she explores the connections between herbs, fermentation, the femenine condition and literature. Get ready for an enriching discussion on ecology, and creativity, as Rebeca shares her book recommendations and insights into the collaborative nature of her editorial practice.

Tune in to this episode of 'Pot Luck Food Talks' for a literary adventure that will leave you inspired to explore the world of food writing and creativity.

Mushrooms are more than just a pizza topping; they're a diverse and intriguing realm of culinary possibilities. We'll explore the rich flavors, unique textures, and nutritional benefits of various mushroom varieties. From the earthy aroma of porcini to the delicate elegance of truffle, we'll delve into the mycological wonders that grace our dishes.

Join us for a fungi-filled discussion that will inspire your culinary adventures and elevate your mushroom appreciation to a whole new level.

In this delectable episode of 'Pot Luck Food Talks,' Eric dives deep into the art of restaurant UX with the brilliant Rosana Toro. As a Brand Consultant & Creative Director, Rosana's canvas is the world of disruptive brand strategy, creating experiences that transcend the ordinary. From the colorful streets of Caracas to the vibrant landscapes of Yucatán, Rosana's journey has been a masterclass in crafting brand ethos. She's the architect of multisensory strategies that immerse clients in a brand's essence, making it an unforgettable part of their lives. Join Eric as he uncovers Rosana's secrets to designing unforgettable restaurant experiences. It's a feast for the senses and a journey into the heart of branding. Get ready for a taste of the future!

Shake, stir, and sip your way through the enchanting world of mixology with Phil and Eric on a thrilling new episode of 'Pot Luck Food Talks'! Join our dynamic duo as they explore the art of liquid cooking, where cocktails become culinary creations. From the best bars around the globe to unforgettable cocktail experiences, they'll share their favorite libations and delve into what it takes to craft a truly exceptional drink. Get ready to unlock the secrets behind balancing flavors, mastering techniques, and elevating your cocktail game. Cheers to an unforgettable episode of 'Pot Luck Food Talks'!

In the upcoming episode, Eric and Phil are embarking on a captivating exploration of tea. From the serene ritual of brewing to the rich tapestry of cultural traditions, they'll guide you through the enchanting world of this ancient beverage.

Join us as we steep ourselves in discussions about tea varieties, brewing techniques, tea ceremonies, and the global significance of tea culture. Whether you're a seasoned tea enthusiast or just beginning to discover the wonders of tea, this episode promises to be a delightful journey of discovery.

So pour yourself a warm cup, settle into your favorite spot, and join us for a soothing conversation that's bound to leave you feeling enlightened and inspired by the magic of tea. 🍵

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A podcast about food and culture. Join us as we dissect the complexities of cultural appropriation, rights and wrongs, where is the line?, can you do whatever you want? & more! We’ll talk about how it applies to food, as well as colonialism in the context of cooking. What are some examples? How can you modify foods without being offensive?

In this episode of 'Pot Luck Food Talks,' Eric unveils his unbelievable culinary finds from his many trips to the Amazon, the world's largest rainforest! 🌳🦎

Get ready for the unbelievable origin story of this man-made ecosystem, its trippy flora, exotic mushroom madness, and the ancient culinary revelations such as hot sauce made from ants! 🐜🌶️

🎙️ EP128 – Let’s Talk About Game 🦌🔥 On the road to La Rioja 🚗, Phil and Eric dive deep into the wild world of game cooking—from deer to squab, boar to snipe. Phil shares his German hunting roots, Eric recalls plucking birds at Mugaritz, and together they explore flavors, ethics, and techniques behind one of the most misunderstood and underused corners of the culinary world.

🎧 Topics Covered in This Episode:

🦌 What Makes Game “Gamey” – From horsehair aroma to blood and iron.

🔫 The Ethics of Hunting – When hunting supports biodiversity and healthy ecosystems.

🐗 Eric's wild boar encounter - He prevailed!

🍞 Offal Toast & Whole-Animal Cooking – Why great game cooking respects the entire animal.

🍷 Perfect Pairings – Why heavy red wine and venison are a timeless match.

🥩 Raw Game? – Venison tataki, tartare, and how to prep it safely.

🧪 Chocolate in Sauce? – Tricks and old-school techniques that make game shine.

🇫🇷 Lèvre à la Royale – The most decadent French game dish you’ve never made.

🐍 Is Snake Game? – Drawing the line between wild and weird.

🥄 Game Jus 101 – How to turn bones into liquid gold.

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Join Phil and Eric as they embark on a culinary adventure exploring the art of nose-to-tail cooking. From succulent cuts like head and neck to more adventurous options like tongue and chin, they'll dive deep into the world of utilizing every part of the animal. Get ready to discover innovative techniques, flavor-packed recipes, and sustainable cooking practices that celebrate the whole animal. Whether you're a seasoned chef or an adventurous home cook, this episode promises to tantalize your taste buds and inspire you to embrace the nose-to-tail philosophy in your kitchen.

Explore the delectable world of 'New Nordic Cuisine' on the next episode of 'Pot Luck Food Talks' with our special guest, John Regefalk, and your host, Eric! New Nordic Cuisine, has been a gastronomic sensation that's taken the culinary world by storm since the mid-2000s. Originating in Denmark, this movement was ignited by a visionary manifesto written by food activist Claus Meyer and a group of pioneering chefs. Join us as we delve into the core principles of New Nordic Cuisine, which champion local, natural, and seasonal ingredients as the foundation for innovative dishes both in restaurants and at home. We'll uncover the art of seamlessly blending traditional Nordic fare with new techniques and unique ingredients, some of which might surprise your taste buds.Our special guest, John Regefalk, will share his insights into this culinary revolution and how it has reshaped Nordic gastronomy. From foraging for wild ingredients to reimagining classic dishes, we'll explore the fascinating evolution of New Nordic Cuisine.

In the next episode, still recovering from their unforgettable dinner at Noma, Eric and Phil settle in for breakfast in Copenhagen with Danish cinnamon rolls and flat whites to discuss The Bear Season 2. They dive deep into the evolution of the series, from the chaotic energy of running a family sandwich shop to the high-stakes world of fine dining. As they analyze the show’s portrayal of ambition, teamwork, and personal sacrifice, they reflect on standout episodes and the rich character development that makes The Bear a masterpiece. It's a must-listen for fans of food, kitchens, and great storytelling.

In this episode, Eric sits down with Cristina Megías, Head of Production and Development at Noma Projects, at Noma's pop-up restaurant in Kyoto. Cristina shares her fascinating journey from gastronomy science to working at Noma's fermentation lab and scaling innovative food products. They discuss the origins of Noma Projects, the creative process behind key ingredients like mushroom garum and wild rose vinegar, and the complexities of bringing Nordic-inspired condiments to the global stage. With Kyoto as the backdrop, Cristina reflects on Japanese craftsmanship, sustainability, and the cultural sensitivities that continue to inspire her work.

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Raise a glass and come along for a culinary journey through the tantalizing world of Spanish tapas. Join us as we explore the diverse and delicious small plates of Spain. From tangy, marinated olives to savory, grilled meats, we'll share our tastes, preferences, and some unforgettable stories. So grab a toothpick and let's dive into the world of Spanish tapas on this episode of 'Pot Luck Food Talks'!

2 cooks telling tales from the kitchen. Phil & Eric have some crazy and bizarre stories from years of working in some of the best restaurants in the world.

Delve into the controversial world of taboo foods with Phil and Eric. In this episode, we explore the fascinating reasons behind consuming seemingly unusual items like insects, pets, blood, and whale meat. Uncover the cultural and religious significance that makes these foods a delicacy in some regions while considered repulsive in others. It's a culinary journey that challenges your perceptions and expands your palate.

Eric sits down with Ivan Brehm to explore his incredible culinary journey. From honing his skills under the legendary Thomas Keller to working at the cutting-edge kitchens of Mugaritz and The Fat Duck, Ivan's path has been anything but ordinary. Now at the helm of the Michelin-starred Nouri in Singapore, Ivan reflects on the experiences that shaped his innovative approach to cooking. Join us as we trace Ivan's steps through some of the world’s most iconic kitchens, and discover the philosophy behind his acclaimed restaurant.

🎙️ EP129 – The Noodle Episode 🍜🧵

On the backseat from Basque Country to La Rioja 🚗, Phil and Eric slurp their way through one of the world’s most iconic foods: noodles. From hand-pulled Biang Biang in Barcelona to Spätzle beat with insults in Germany, they swap stories, techniques, and personal noodle revelations. Get ready for a whirlwind around Asia, Italy, and beyond—with broth wisdom, chewy textures, and cultural deep dives along the way.

🎧 Topics Covered in This Episode:

🌏 Where Did Noodles Really Come From? – The China vs. Italy debate.

🐖 Spätzle and Verbal Abuse – Beating dough while yelling Du Sau! (You pig)

🔥 Biang Biang Noodles – XXXXL tagliatelle and Lao Gan Ma bliss.

🍲 The Power of Broth – Why a good pho hits your soul.

🇻🇳 Pho for the French? – Colonial history in a bowl of beef broth.

🥢 Soba Secrets – Cold noodles, dipping sauces, and buckwheat tea.

🦶 Udon and the Foot Knead – Traditional Japanese noodle-making you step into.

🥚 Noodle Shapes & Functions – Why pasta isn’t just pasta.

🥣 Tradition vs. Innovation – How today’s classics started as rebellious experiments.

🌍 Food as Cultural Osmosis – Beyond borders, beyond appropriation.

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Eric and Phil take a deep dive into the world of restaurant chains. From sharing their favorite dining spots to discussing collaborations with chefs and restaurant chains, they explore the dynamic landscape of the food industry. Tune in as they share their candid opinions on popular chains like McDonald's, Burger King, and more. Whether you're a food enthusiast or simply curious about the inner workings of restaurant collaborations, this episode offers valuable insights and engaging discussions. Join Eric and Phil as they navigate the diverse culinary landscape of restaurant chains and share their experiences and perspectives along the way.

What is bad service? Eric recounts his encounters with two establishments where service fell short of expectations. Join Eric and Phil as they delve into the delicate balance between effective salesmanship and genuine hospitality. They also explore how cities and gastronomic scenes can stagnate when success leads to complacency. Tune in for a candid discussion on the nuances of dining experiences and the importance of continuous improvement in the hospitality industry.

Fire up the grill and join us for a sizzling culinary adventure with Chef Mauricio Lopez, master griller and proprietor of the acclaimed restaurant 'Ancestral' in Bolivia. From smoky meats to perfectly charred vegetables, Chef Lopez brings the bold flavors of the grill to every dish. Join us as we learn from the expert and taste our way through his menu, sharing stories and experiences along the way. Get ready for a feast of flavor on this episode of 'Pot Luck Food Talks'!

In the next episode, Eric and Phil sit down with Kevin Jeung, to reminisce about their shared experiences at the renowned Mugaritz. Together, they explore the challenges and triumphs they faced in one of the world’s most innovative kitchens. From unforgettable culinary experiments to the rigorous demands of high-end gastronomy, this episode dives deep into the bonds formed and lessons learned during their time at Mugaritz. Join us for an engaging conversation filled with behind-the-scenes stories, personal reflections, and the unique camaraderie that comes from working in such an extraordinary culinary environment.

Berlin, get ready for this sandwich celebration on 'Pot Luck Food Talks' at the PodFest Festival! A mouthwatering journey into the world of sandwiches on our next episode! We're taking you on a culinary adventure at the PodFest Festival in Berlin.Sandwiches are no ordinary food; they're culinary delights that transcend borders and cultures. From the savory Beloni stacked high with pastrami to the rich and flavorful Chola sandwich, croissant sandwiches to the classic Doner, and gourmet burgers to gooey grilled cheese creations, sandwiches showcase the artistry of cuisine. Join us as we explore the layers, bread, and sauces that make sandwiches diverse. Whether you enjoy the classic Croissant Sandwich or crave something unexpected, this episode will redefine your sandwich experience.

🎙️ EP127 – Do desserts in fine dining restaurants kinda suck?

🍰😬Phil and Eric are cruising through the Basque Country🚗, having a fun argument about whether dessert is the most forgotten course in fine dining. From €500 vanilla to minimalist pastry takes, it’s a sweet and salty ride.

🎧 Topics Covered in This Episode:

🍮 Dessert Fatigue – Why the final course often feels like a letdown.

🍦 18-Euro Vanilla Ice Cream – What made it worth it (and what it taught about generosity in cooking).

🧀 Cheesecake with a Twist – The Fismuler version that became a signature.

🍫 The Psychedelic Chocolate Plate – A Tokyo trip that changed everything.

🌿 Vanilla Rage – Why real vanilla is misunderstood, misused, and underappreciated.'

🧁 The Pastry Chef Culture Clash – When classic patisserie meets minimalist fine dining.

🍓 Seasonality & Sentimentality – What makes a dessert truly memorable.

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Join us as we delve into the rich and flavorful world of Basque gastronomy. From the hearty stews of the countryside to the cutting-edge creations of San Sebastián's renowned restaurants, we'll explore the food culture and heritage of this unique region. And of course, we'll share our tastes, preferences, and some unforgettable anecdotes along the way. So come along for a culinary adventure through the heart of Basque cuisine on this episode of 'Pot Luck Food Talks'!

Stuff we mentioned in this episode:

https://www.restauranteelkano.com/en/

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Eric's food tours in San Sebastian, Spain:

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Let’s embark on a fiery journey that will transport you to the heart of the barbecue culture. We will venture into the realm of smoldering grills, where secrets are whispered through the wafting plumes of smoke. From age-old techniques passed down through generations to innovative twists that push the boundaries of flavor, we'll reveal the sacred rituals and unveil the limitless possibilities that lie within this primal art form. From the succulent Brazilian Picanha to the tantalizing Yakitori and Char Siu, we delve into the art of marinating and grilling, uncovering the techniques that give these dishes their tender and flavorful essence. We'll take you on a culinary adventure, exploring the communal aspect of barbecue and how it brings people together to savor the joy of food. So grab a cold drink, stoke the fire, and let's savor the mouthwatering allure of barbecue together, igniting our palates and igniting our souls.

Phil and Eric dive into the world of veganism. From the ethical debates and environmental impact to the creative challenges of plant-based cooking, they explore how veganism is reshaping the culinary landscape. Join them as they discuss their personal experiences, favorite vegan dishes, and the evolving role of plant-based cuisine in fine dining and beyond. Whether you're a dedicated vegan, curious foodie, or staunch carnivore, this conversation offers fresh perspectives and food for thought.

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In this episode of 'The Line,' Phil and Eric confront the dark side of the culinary world as they delve into the topic of kitchen abuses in top restaurants. From toxic work environments to harassment and exploitation, they share their experiences and discuss strategies for addressing and preventing abuse in professional kitchens. Join them as they shine a light on this important issue and advocate for a safer, more respectful culinary industry.

Get ready for a flavorful journey through San Sebastian's hidden culinary gems with our special guest, Jon Mujika! Join us as Jon spills the beans on where to find the tastiest and most budget-friendly eats in this gastronomic paradise. But that's not all! Jon will also take us behind the scenes of his Californian-Basque burger joint, Euskali, where nose-to-tail cooking is the name of the game. Discover the art of using every part of the ingredient to create mouthwatering burgers that pay homage to Californian cuisine with a Basque twist. Don't miss this savory episode of 'Pot Luck Food Talks'!

In this episode, Phil and Eric dive deep into The Bear Season 3, peeling back the layers of what makes this series a stand-out in the culinary world and beyond. From its gritty realism to its raw portrayal of kitchen life, they break down the emotional rollercoaster of the latest season. With themes of pressure, ambition, and personal sacrifice, The Bear brings back Carmy and his team in a new phase, navigating the tension between chasing perfection and maintaining relationships. Phil and Eric share their thoughts on standout moments, the show's evolution, and what it means for the future of food on screen. Buckle up for an in-depth review that cuts to the bone.

Get ready to indulge in a culinary adventure as we delve into the creamy, caramelized heaven that is the Basque Cheesecake with its rich, custard-like filling and dark exterior. We're joined by Gastronomic Scientist Patricia Jurado who takes us on a journey through the science behind this gastronomic wonder. This episode of Pot Luck Food Talks is sure to leave you craving for more, so grab a fork and join us for a slice of Basque Cheesecake bliss.

Today, we have a special guest, the one and only Cristina Castellanos Stephens. Cristina is a part of the bean-to-bar movement, which means she takes cocoa beans from her native Mexico, grinds them up, and turns them into heavenly chocolate right before your eyes. And get this - she's bringing the rich flavors of Mexico to the Basque Country in a way that will blow your mind.

And let me tell you, there's nothing quite like indulging in the rich, velvety texture of chocolate made with the highest quality cocoa beans. Trust me, once you try it, you'll never go back to those mass-produced chocolate bars again.

So join us as we dive into the magical world of chocolate with Cristina Castellanos Stephens on this unforgettable episode of Pot Luck Food Talks.