Having A Night

What were you doing in your early 20s? Starting a restaurant empire with nothing more than a BFA and a song? Yeah. That's what we thought. Renee Erickson is the kind of chef/restauranteur/cookbook author/fearless woman that dreams are made of. Owner of multiple –and most would say, the best– food destinations in Seattle, including The Walrus and the Carpenter, The Whale Wins, Bar Mesuline, Bateau, and General Porpoise Doughnuts and Coffee; possessor of a James Beard Award and two time cookbook author, Erickson has approached her glorious career not with her eyes locked on the prize, but rather with a bravery and open-heart that has made her food and restaurants the uniquely delicious places they are today. On this episode we're talking Washington wine, whipped butter, and why you should never feel shame about kicking your friends out of your goddamn kitchen. Her new cookbook, 'Getaway: Food & Dink to Transport You' is filled with the stories and recipes we all need coming out of the past 14 months of Covid hell. Listen now!

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Ian Cauble is the wine guy you want to have in your ear. And by "wine guy" we mean just one of 269 Master Sommeliers in the WORLD, and the recipient of the Best Young Sommelier in the World and TOPSOMM awards. If you saw the documentary SOMM, you know exactly who we're talking about. (Blonde. Lots of flash cards. Passionate as hell.... Is that ringing a bell? ) And if you didn't, then please stop reading and turn on your television immediately. Not only is Ian knowledgeable beyond imagination about every aspect of wines, he's also willing and eager to share that knowledge, evidenced in his venture SOMM SELECT. It's like a local wine store if your local wine store was manned by one of the greatest somms in the world. Sounds pretty groovy, right? Settle in as we talk about vermouths, what varietals we should be drinking more of, and what Ian's desert-island wine would be.

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Marc and Phil Covitz were born into a beloved Beverly Hills chocolate family. When they eventually took over the business, they decided to re-conceptualize the cocoa-kingdom their mother had built and bring in some modern flavors and techniques with the help of acclaimed pastry chef Kriss Harvey. &Sons is now leading the luxury chocolate game and making some of the most beautiful, delicious, and creative sweets that money can buy. Pop Rock Praline? Passion Fruit Caramel? We were lucky to try some of these INSANE chocolates live on air and let's just say the snozzberries taste even better than snozzberries! AND! Just in time for mother's day, here's a little gift: Get 10% off your order of &Sons chocolate by using the code 'HavingANight' at checkout! What's sweeter than that??

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You may recognize Sheldon as the chill dude from Hawaii who was voted Fan Favorite on not one but two seasons of Top Chef. But he's also part of a brigade of chefs shining light on Hawaiian cuisine and gently insisting that it be given its due. His new book, COOK REAL HAWAII goes way beyond poke and Kalua pig, and delves into the people and cultures that make Hawaiian food such a unique fusion. After all, where else but on the world's most isolated land mass can you get Polynesian, Japanese, Chinese, Korean, Filipino, AND Portuguese influences? Talking to Sheldon was like talking to a pure ray of sunshine -- a very knowledgeable ray of sunshine, that is. We get into the ultimate Pupus, how to casually feed 500 people at a birthday (hint: allow other people to bring dishes!), and whether cooking on the beach is actually worth it. XOXO Ari & Sophie

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We know you've had fried chicken. Maybe you even love to douse your crunchy bird in hot sauce. But that is NOTHING compared to what Kim Prince is doing at her LA restaurant, Hotville Chicken. Born into the family that invented Nashville Hot Chicken, she is carrying on the Prince tradition, bringing their famous (and, naturally, secret) recipe to the West Coast. Just how hot are we talking? Let's put it this way: one of the heat levels is called TOE TAG. As in... You're probably leaving in a body bag if you finish a whole order. We had such a blast talking to Kim Prince, and as you'll hear, we also got VERY hungry. Her menu doesn't stop with chicken -- we're talking sweet teas, smoked mac & cheese, and.... Sorry, we lost our train of thought because we were salivating! The point is, Kim is an absolute legend -- hilarious, honest, and an absolute font of knowledge. Enjoy the episode and thank you to Jenn Harris for hooking us up with her! XOXO Ari & Sophie

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"Psssst, do you party?" asks Meghan McNeer on the homepage of one(!) of her marvelously curated party companies, Standard Party Supply. We've never loved a question more. If Having A Night had a magical sorceress sister who could make all of our dinner party dreams come true... it would be this gal. This week, we had the absolute honor of speaking with the tablescape queen and maximalist party maven herself. After years working as an editor at beloved design mag Domino, McNeer started Standard Party Supply and Project Bon Vivant, two dinner party-centric companies dedicated to maximum FUN. Do you need some purple and gold tassels to decorate your table? A napkin that turns into a temp tat? How about an entire "Lobster Bake & Shake" delivered to your doorstep? We assume the answer is YES, or else you wouldn't be listening to this podcast! She even used her magical powers to make us our very own signature cocktail "A NIGHT" so that you've got the perfect answer when someone asks what you're having! Oh Meghan McNeer, where have you been all our lives!? Listen now if you like to party!!

"A NIGHT" created by Garett Carr from @caferoze in Nashville

1 oz empress gin

1oz luxardo Bitter Bianco

.5 creme de violette

.5 cocchi americano

Stir, rocks, lemon twist

Make sure to follow @meghanmcneer, @standardpartysupplyco and @projectbonvivant for all your party needs! And see you this Wednesday April 14th for CHIP HOUR on Instagram Live at 6PM ET! xo Ari and Sophie

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Time to finish what we started! This week we're diving head first into the freezer.... aka, "where food goes to die" or "a blackhole of the space/time continuum." Remember folks, your standard Frigidaire does NOT have medical-grade cryogenic powers! It's time to face the music and toss out all that freezer burn hath touched. Get out your painters tape and sharpie and join us as we get ruthless with the chicken carcasses and frozen bone broths of yore. Plus! We are taking a good hard look at our tool situation and some of those monkey things (we see you, silicon avocado preserver) have got. To. Go. Listen in for more spring cleaning tips and catch us every other Wednesday at 6PM ET for Chip Hour on Instagram Live!

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Food promoter? Culinary entrepreneur? Pizza partner? Whatever you call him, Lawrence Longo is carving out his own unique path in the food world. He is the founder and CEO of the Off The Menu app, a producer of food festivals; he brought restaurant Burgers Never Say Die from a pop-up to brick-and-mortar establishment, and is single-handedly responsible for giving the good people of LA their very own outpost of NYC's famous Prince Street Pizza... basically, Longo finds food that he loves and brings it to a larger audience. He's got a heart of gold and an appetite to match and might be the only person whose enthusiasm for things-that-taste-good-and-the-people-who-make-them rivals our own. Did we mention he ate 365 burgers in 365 days? Just imagine the kind of NIGHTS you could HAVE with this guy! Follow him at @bigshot for your foodporn pleasure and download Off The Menu to get your mouth on something delicious!

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Past-due condiments, unknown substances covered in a layer of mold, a nearly-full bottle of something unidentifiable you bought while you were tipsy.... These problems are a tale as old as time, if you ask us! We are diving into the deep, mysterious world of the coldest room in your house, aka your refrigerator. To Store the Milk or Not to Store the Milk in the fridge door... Low vs high humidity drawers... Which section of the fridge is truly the coldest? Our heads are spinning!

It's Spring Cleaning, baby, and it's time to take a good, hard look at that kitchen of yours and decide what needs to GO! And also, what needs to go where. (PSA: your wheat germ needs to go in the fridge, but your soy sauce does not!)

When are dried spices really too old? And does mayonnaise need to be refrigerated? These questions and more in this sleuthful, truthful episode about our fridges & pantries. Your jaw will drop. JK it probably won't, but hopefully this ep will inspire you to get rid of that random Lingonberry Jam someone brought you 10 years ago that didn't taste very good but you still couldn't bring yourself to throw out.

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Sheila Marikar is a prolific journalist whose work is featured in The New Yorker, The New York Times, Forbes, and tons more. She describes herself as a generalist, but when we say this woman knows her way around food and wine, we aren't kidding! We are generally under the impression that we have pretty good knowledge when it comes to food & drink, but Sheila absolutely schooled us! And truly -- that's the joy of getting to host this podcast. We delve into whether there is a right way to drink tequila, the treatment of Indian cuisine in the States, and how to host a Zoom dinner party that feels fun and not like an absolute drag. Of course, this is just as people are getting vaccinated and the the weather is getting nice, but put it in your back pocket for when winter strikes again! Oh, and check out on Instagram @havinganight on Friday to see a selection of Sheila's current favorite booze!

XOXO Ari & Sophie

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