In this week’s edition of the Bien the Know podcast, William and John talk lessons learned from 2025 – NOT the best year for restaurants. William talks food and restaurant trends, both regional and national. He’ll talk about what he’ll be doing new this year at Bistro 16 and what he’s doubling down on.

Also, he answers your recipe questions. What’s stewing on the stove? Do you keep your bacon grease? And finally, Texas Queso vs. Arkansas Cheese Dip (there really is no competition, and we all know it).

That’s on this week’s edition of Bien the Know! Please like, subscribe and tell a friend!

Welcome to the December episode of the Bien the Know Podcast!

This month, we focus on last-minute gifting at the Honeycomb Kitchen Shop with owners Dana Smith and Melissa Turpin.

We talk about late, late last-minute shoppers that are coming in to shop in a panic, some of their most popular items (many of which are Arkansas-made), their very popular cooking classes, many of which sell out quickly, their new sommelier curated wine shop, and much, much more.

Plus Chef William gets into your recipe questions, answering them like only he can...

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Merry Christmas!

In this edition of Bien the Know, we’re talking to Sandy Huffine from Krupp Brothers Wine in Napa Valley.

We talk about growing wine through rocky volcanic soil and talk about the integrity of the grapes that make it through.

We also take your recipe questions and talk too much about canned ham (more on that next month).

Please subscribe, and tell a friend about Bien the Know!

In the October episode of the Bien the Know podcast, we address the question, “Are you sure you want to be a chef?” The Food Network, The Bear, along with a multitude of other shows and movies have romanticized the position and the industry, but what’s it really like?

John and Chef Will talk with special return guest Sam Walker, executive chef of Gaskins on Emma to discuss and swap stories. Culinary school versus the school of Hard Knocks (and long hours), which is best, or should you do both? What about the climb to executive chef? What’s the hardest position in the kitchen?

Nothing but war stories and advice from two local superstar chefs that have lived to show their scars and tell their stories here on this episode of Bien the Know!

Sidenote- there's some explicit language in this one, so earmuff those kids!

In this month’s edition of the Bien the Know podcast, Chef Will catches his breath and talks about flipping Bienvenue to Bistro 16 in downtown Springdale in less than a week. How did they do it so fast, and how different is Bistro 16 from Bienvenue?

Also, Chef Will takes us through the new menu. He also answers your recipe questions as only he can do!

That’s in the September Bien the Know podcast!

Goat Lab Red will be taking over the former Renzo's Italian Steakhouse space in Fayetteville. Bienvenue Owner/Executive Chef William Mauk and Flavors of NWA Host John Engleman talk with Goat Lab Owner Bill Adams about the progress and what the space will eventually be. Sidenote- Chef Mauk will be handling the culinary side of things at Goat Lab Red.

Hear how things are going, what the menu will be, and when it will open. That's on this month's edition of Bien the Know.

It’s the 15th of the month, you know what that means!! It’s a new episode of the Bien the Know podcast! Hey- it's episode 10! Double-digits, baby!!!

I guffawed several times while editing this one. Me and Bienvenue Owner/Chef William Mauk interviewed Pleasant Counter Co-owner Ahren Boulanger and we had a time. A few times with laughing tears. We talk about everything, along with their NWA (and beyond) famous smashburgers. Why did we talk burgers? Our own Chef Mauk will be helping open a fast-casual spot in Fayetteville next month, and he needed advice.

You’ll hear all about it along with some random nonsense on this month’s edition of Bien the Know!

Welcome to the June edition of the Bein the Know podcast! Bienvenue Chef/Owner William Mauk reflects on the Downtown Springdale Street Dinner where he was the Executive Chef. What’s it like planning, preparing and serving 400 of your closest friends? Chef Will discusses that with John Engleman from the Flavors of Northwest Arkansas podcast.

Also, we get into what’s ethical and what’s not with personal takes on staging (pronounced “stah-jing”). If you’re not familiar, just think of it as an unpaid internship in a kitchen. Prepare yourself for some opinions!

As always, Chef Will answers your recipe questions as well. If you have recipe questions for next month, send them to chef@bienvenuerestaurant.com or FlavorsOfNWA@gmail.com.