Episodes

  • Exploring El Paso’s Culinary Heritage With Chef Emiliano Marentes of ELEMI, Hosted by SAVEUR EIC Kat Craddock

    Exploring El Paso’s Culinary Heritage With Chef Emiliano Marentes of ELEMI, Hosted by SAVEUR EIC Kat Craddock
    Aug 14 2025
    In El Paso, chef Emiliano Marentes is preserving Mexican culinary traditions while infusing them with a modern sensibility. At ELEMI, his intimate taco-focused restaurant, Marentes makes tortillas from scratch through the ancient process known as nixtamalization but takes a contemporary approach to plating. He joins SAVEUR editor-in-chief Kat Craddock to talk fresh masa, Sunday menudo, and his hometown of El Paso. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Show More Show Less
    23 mins
  • Inside Panther City BBQ’s Tex-Mex Twist on Barbecue

    Inside Panther City BBQ’s Tex-Mex Twist on Barbecue
    Aug 7 2025
    At Fort Worth’s Panther City BBQ, pitmasters Chris Magallanes and Ernest Morales are blending Tex-Mex tradition with smoky innovation in dishes like brisket guisada and pork belly jalapeño poppers. The duo joins host Stephanie Burt for a conversation on the importance of community, their penchant for post oak wood, and why barbecue is best when shared. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Show More Show Less
    20 mins
  • Bringing Creole Cooking to Dallas With Chef Tiffany Derry of Roots Southern Table

    Bringing Creole Cooking to Dallas With Chef Tiffany Derry of Roots Southern Table
    Jul 31 2025
    Top Chef alum Tiffany Derry brings wood-fire technique, family recipes, and Southern pride to Dallas at Roots Southern Table. In this conversation with SAVEUR contributing editor Ellen Fort, Derry dishes on gumbo, sustainability, and why representation in food media is vital—alongside reflections on her early forays into the restaurant business. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Show More Show Less
    30 mins
  • Aaron Bludorn’s Journey from Chef to Restaurateur in Houston

    Aaron Bludorn’s Journey from Chef to Restaurateur in Houston
    Jul 24 2025
    Chef Aaron Bludorn is building a Gulf Coast fine dining empire in Houston, Texas. Joined by host Alyse Whitney, he discusses the region’s local seafood, Houston’s adventurous dining community, and how his newest restaurant, Perseid, reflects the city’s diversity. Don’t miss this deep dive into Houston’s status as one of the most exciting culinary frontiers in the U.S. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Show More Show Less
    32 mins
  • Exploring Austin and the Art of Ingredient Innovation With Chef Edgar Rico of Nixta Taqueria

    Exploring Austin and the Art of Ingredient Innovation With Chef Edgar Rico of Nixta Taqueria
    Jul 17 2025
    At Nixta Taqueria in Austin, Texas, chef Edgar Rico is pushing the boundaries of Austin’s taco culture with duck fat, fermentation, and Oaxacan corn. In this episode, he sits down with host Meena Thiruvengadam to talk taco innovation, vegetable-forward menus, and why Austin was the perfect place to build a community-centric restaurant. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Show More Show Less
    26 mins
  • Chef Jennifer Hwa Dobbertin Tells a Story With Every Dish at San Antonio’s Best Quality Daughter

    Chef Jennifer Hwa Dobbertin Tells a Story With Every Dish at San Antonio’s Best Quality Daughter
    Jul 3 2025
    San Antonio-born chef Jennifer Hwa Dobbertin of Best Quality Daughter brings personal history, Asian American identity, and nostalgic flavors to her restaurant in the heart of the city’s Pearl District. In conversation with writer Dan Q. Dao, Dobbertin explores why restaurants are essential third spaces—and why creating a joyful, design-forward environment matters just as much as the menu. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Show More Show Less
    31 mins
  • Alice Waters On Feeding People an Idea and Victory-Meets-Guerilla Gardening in Berkeley, California

    Alice Waters On Feeding People an Idea and Victory-Meets-Guerilla Gardening in Berkeley, California
    Dec 1 2022
    When she opened her restaurant Chez Panisse in Berkeley in 1971, Alice Waters had no plans for pioneering California cuisine or launching the farm-to-table movement across the U.S. But following her passion for market-fresh, seasonal cooking—sparked by a trip to France as a student—led her to work directly with local organic farmers and spotlight the origins of each ingredient on her menu. Those ideals have since reshaped the entire American food landscape, from grocery stores to fine dining restaurants to even the public school system. In 1995, Waters founded the Edible Schoolyard Project in Berkeley, which now includes a network of thousands of schools around the world. Drawing on her training as a Montessori teacher, the non-profit empowers students to grow and cook their own food—and, in the process, addresses issues like climate change, social inequality, and public health. Waters has also been a vocal advocate for national school lunch reform, calling on presidents such as George W. Bush and Barack Obama to promote the benefits of healthy eating. Despite her massive impact and a career that spans more than half a century, the educator, chef, activist, and author has kept a fairly low profile. At 78, she continues to plant seeds of change and is even celebrating a few firsts. If you want to support the Edible Schoolyard Project, head here (until December 31 an anonymous donor is matching all amounts). You can also learn more about Chez Panisse here. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Show More Show Less
    37 mins
  • Omar Tate & Cybille St.Aude-Tate on Celebrating Black Foodways and Building Better Food Systems in Philadelphia

    Omar Tate & Cybille St.Aude-Tate on Celebrating Black Foodways and Building Better Food Systems in Philadelphia
    Nov 17 2022
    With Honeysuckle Provisions, co-founders Omar Tate and Cybille St.Aude-Tate are offering something comfortingly familiar but also radically new. Their Afrocentric grocery store and cafe opened last month in West Philadelphia to serve a neighborhood where fresh, organic produce and healthy food options were in short supply. Building on over a decade of experience working as chefs mostly in New York City—with both also running successful pop-ups until the pandemic hit—the couple wanted to create a different kind of food space. Honeysuckle Provisions directly supports Black farmers, dismantles toxic kitchen culture, and celebrates Black foodways with menu highlights like the BLACKenglish muffin (named after a James Baldwin essay), or a cup of the COWPEAcoffee (a nod to George Washington Carver). Throughout their careers, both chefs have used food as an outlet for sparking impactful conversations: Omar is an artist and poet, who was named Esquire’s Chef of the Year in 2020 and was featured on the Time100 Next list in 2021. Cybille has cooked at the James Beard House, appeared on the TV show Chopped, and explores her Haitian heritage through culinary projects like a recent dinner hosted with the family of artist Jean-Michel Basquiat. In the last three years, the couple fell in love, got married, had a baby (with a second on the way), and launched Honeysuckle Provisions—but, as you’ll hear, they’re just getting started. To see what’s on the menu (and in the online shop) at Honeysuckle Provisions, head here. You can also learn more about Omar and Cybille’s work here. Learn more about your ad choices. Visit megaphone.fm/adchoices
    Show More Show Less
    36 mins