The Super Bowl is approaching fast as the Kansas City Chiefs will face the Philadelphia Eagles in New Orleans on Feb. 9, and in the restaurant world the Big Game means big orders of chicken wings.

Promotions for wings aren’t rolling in quite the way they have in recent years, but Pat pointed to a couple of them, including new wing sauces such as Popeyes’ Louisiana Garlic, and the Sweet Chili Glaze from Wingstop that Pat and Bret discussed last week. Also, Cousins Subs has a new giant sub that’s certainly suitable for Super Bowl parties.

Bret, meanwhile, is freshly returned from Rimini, Italy, where he attended SIGEP World, a large annual foodservice expo. It was very Italian, with huge varieties of gelato, coffee, and pizza. 

Bret noticed vegan options in gelato, including a peanut butter one, which seemed like a no-brainer since peanut butter is already delicious and naturally vegan. He also saw a lot of pinsa, the flatbread cousin of pizza from Rome. In terms of coffee, he was taken with some single-origin espresso beans from Ivory coast, and beans that had been co-fermented with peaches. 

This week’s interview is with Tyler Haake, the executive chef of the Atlanta location of Indigo Road Hospitality’s Italian concept, Indaco. The chef shares strategies for making seasonal pizza, working with local producers and creating a positive work environment that encourages everyone to excel without succumbing to excessive stress. Give a listen.