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

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

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.

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.

It's all about that baste! What to serve for Thanksgiving, how to prepare it, and what our favorites are.

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!

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

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

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.

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.

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

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

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.

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.

Matt Ferguson joins us for a in depth discussion on Gin & Tonic’s and the beautiful simplicity and flexibility of a charcuterie board

This episode features the dynamic Leon Biscoe who talks Sake, Sushi, Knives, and even BBQ(smoking anyway)

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.

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

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

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.

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

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.

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

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