She’s baaaack! Joy Robertson returns to the National Restaurant Show in Chicago for another flavor-packed episode of Savor the Ozarks, and this one brings the heat AND the hype!

First up: Melinda’s Hot Sauce! Joy chats with Pinson Figueroa, the second-generation spice boss from a Belizean-American family turning up taste buds nationwide. From habanero classics to black truffle hot sauce and even their hot sauce on ice cream, Melinda’s is anything but ordinary. 🌶

Then Joy dives into the world of Avocados from Mexico with Walter Rivas and Ali Werner... and let’s just say, it’s way more than guac. We’re talking avocado toast bars, avo-cocktails, avocado desserts, and even an avocado “sandwich” that swaps the bread for… well, avocado. 🥑

🔥 Hot sauce. 🥑 Avocados. 💃 And Joy, living her best foodie life in Chicago. Don't miss this one!

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Joy Robertson is once again on the ground at the National Restaurant Show in Chicago, bringing Savor the Ozarks listeners another serving of local flavor with a national twist!

First up, she chats with Enrique Fuhlage of Show-Me BBQ Sauce out of Rocheport, Missouri. They’re celebrating 50 years of sauce that’s so good, it’s basically a Midwest heirloom. No preservatives, no fillers, just flavor that’s stood the test of time. 🍖 

Then, Joy hops over to the Natural State Rabbit booth and discovers just how delicious (and misunderstood) rabbit meat really is with Lyn Robertson & Chef David Jetter. Chef Jetter even schools us on cooking it sous vide-style like a pro. 🐇✨ 

It’s local food, national spotlight, and all the delicious details from Joy’s second week at the show. Let’s get into it!

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!   

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What do you get when you mix a legendary chef, a 10-year mole recipe, and a mezcal bar? An episode packed with flavor!

Joy Robertson hits the floor at the 2025 National Restaurant Association Show and chats with the one and only Rick Bayless—chef, author, TV star, and the man who brought real-deal Mexican food to Chicago. He shares how a teenage trip to Mexico turned into a lifelong obsession, why making mole is basically like hosting Thanksgiving, and how he’s helped over 250 Midwest farms with his Frontera Farmer Foundation.

Plus, Joy dishes on the hottest trends shaking up the food world, including non-alcoholic everything, Asian flavor explosions, and how GLP-1 drugs are changing appetites. If you love food, flavor, and a good chef story, this one’s spicy in all the right ways. 🌶

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Ever wonder where you can get a perfectly grilled strip steak for $12 and watch the future stars of the culinary world in action? Welcome to Ozarks Technical Community College’s best-kept (and tastiest) secret, Scallions.

This week on Savor the Ozarks, Joy Robertson chats with Lisa Gardner, Chef Daniel Pliska, and Chef Jeff Ward, the culinary dream team behind OTC’s Culinary Arts & Hospitality program. They’re not just teaching students how to cook, they’re turning them into food pros who know how to make everything from sushi to seven-layer cakes and even house-made bacon. Yes, bacon. 🥓

With stories from fancy European kitchens, university banquet halls, and late nights spent perfecting pastries, these chefs bring serious flavor to the classroom. They’re also serving up international cuisine, high-end desserts, and next-level kitchen skills, all on a community college campus. 🎓

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What if I told you one of Springfield’s busiest lunch spots runs on cash only, cranks out 200 sandwiches a day, and operates in a space smaller than most living rooms?

Meet The Sub Shop, a local legend that’s been serving up fresh-made sandwiches since 1972. Owner Ethan Seehusen runs the tiny but mighty space with help from his wife and a small team, baking their own bread every morning at 4 AM and keeping things simple with a cash-only, Monday-through-Friday setup. The result? A lunch rush that’s fast, fresh, and full of favorites like a veggie sandwich with cashews, homemade chicken salad, and cookies baked from scratch.

It's the kind of old-school operation that proves you don’t need to be big to be beloved. 🥪

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment! 

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Ever had a meal that tasted like it came straight from someone’s mama’s kitchen? 🥘 That’s exactly what you’ll get at Mama G’s... and Gloria Hairston is the heart behind it all.

She opened the restaurant to carry on her late mother’s dream, and in less than a year, it’s already become a downtown favorite. Think fried chicken, catfish, pork chops... and yes, peach cobbler wing sauce. 🍑🍗 Gloria’s got stories, flavor, and soul for days. She’s a mom, a boss, and a community builder who's feeding way more than just appetites.

Come for the food, stay for the heart. You’ll be glad you listened. 🎧🎙 

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment! 

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What do you get when a fire-spinning, cocktail-slinging New Yorker brings his bold flavor to the Ozarks? You get Ruthie’s... and you get Joe Pepe. Joy Robertson sits down with Joe, the owner of Ruthie’s Off C-Street, to talk about his wild ride from bartending in the Hamptons to building one of Springfield’s most eclectic and welcoming bar scenes.

From flaming rum flips and barrel-aged cocktails to sweet Thai chili pulled pork made in-house with his son, Joe’s not just serving drinks... he’s serving stories, soul, and serious flavor. With no drink menu, no cover for karaoke, and nothing but good vibes, Ruthie’s is the kind of place you discover once and never forget. You’ll laugh, you’ll crave a cocktail, and you’ll want to pull up a barstool at Ruthie’s by the end of this episode.

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In this sleek and savory episode of Savor the Ozarks, Joy Robertson sits down with Johnson Tan of Ocean Zen to talk about how a bold seafood fusion concept grew from a cozy 100-seat spot on Glenstone to one of Springfield’s most stunning 350-seat dining destinations.

Johnson dishes on his journey from growing up in his family’s local restaurants to sharpening his skills at Le Cordon Bleu and working alongside top chefs at Roy’s and Nobu. From their famous Chilean Sea Bass in puff pastry to tableside Bananas Foster, Johnson tells us what makes Ocean Zen stand out, and why quality, presentation, and family still come first after 20 years in business.

If you’re a foodie, a fan of fusion, or just love a good local success story, you’ll want to savor every bite of this one. 🍽️✨

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In this flavorful episode of Savor the Ozarks, Joy Robertson chats with James Martin, the self-taught chef and owner of Gilardi's, a cozy Italian gem in Springfield with a serious passion for pasta and people.

James went from studying Eastern religion and dreaming of being a hostage negotiator to buying Gilardi's in 2013... and when his kitchen staff quit early on, he turned to YouTube to learn how to cook (yep, really). Now, he’s serving up house-made pasta, 300 pounds of fresh basil from the front garden, and a menu full of heart.

He opens up about the behind-the-scenes grind of keeping a restaurant alive during COVID, battling rising food costs, and staying true to his mission: great food, warm vibes, and an inclusive, welcoming space for all. Add in his plans for community charity partnerships and those special regional wine dinners, and you've got one inspiring local story. 🍝🌿🍷

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!

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In this episode of Savor the Ozarks, Joy Robertson sits down with Stacey Schneider, owner of Pizza House, a Springfield staple with a 65-year history. Starting as a 15-year-old employee in the late ‘80s, Stacy worked her way up to owner, keeping the iconic thin-crust, square-cut pizzas and the original 1958 phone number alive!

From its beginnings on Bennett and Glenstone to its quick-moving relocation to Commercial Street, Pizza House has stayed true to its roots while serving three generations of loyal customers. Stacy shares stories of hand-ground cheese, house-made dough, and 300+ pizzas flying out the door on busy nights... plus a few new twists, like beer and wine service and a bacon cheeseburger pizza.

If you love Springfield history, classic pizza, and small business success stories, this episode is right up your alley! 🍕🎧

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!

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