The Stew

Marissa A. Ross is the wine editor for bon appetit, writer of the book “Wine All The Time,” and a bunch of other stuff. She’s a great person and funny and was nice enough to come chat with Jason and Andre about weed, writers block, burritos, a very specific and involved hangover cure, the pleasures of splitting open a nice young thai coconut, and so much more!

This week on The Stew: Jason & Andre welcome Ken Concepcion, longtime chef under the Wolfgang Puck team, and most recently owner of “Now Serving” your new favorite store in LA for all things food, except food, with his wife Michelle. We chat a lot about cookbooks, whats selling hot right now, old classics to study, tons of listener questions in the DMs are answered, and we learn that it helps to have an actual chef around to answer some of these damn questions!

This week on The Stew our annual Jonathan Gold 101 list recap where we literally discuss every single restaurant on the list starting at 101 and going to 1. It’s long, arduous, unnecessarily unfair and ignorant. We voice somehow very strong opinions about dozens of restaurants, despite having never visited them a single time, many we’ve never even heard of, sorry!

This week on The Stew we welcome Royce Burke from "Secret Lasagna” a late night lasagna delivery service here in LA, soon to be a brick and mortar with counter service. Jason and Andre chat with him about mainly lasagna, but also the pros and cons of serving food at 3am, his take on street dogs, flat leaf parsley vs regular ass parsley, mass transit, making vegan food, starting a hot sauce company with a male star, hiring his family to work for him, and so much more.

Jason and Andre open up about insulting someones latte art, etiquette for making DJ requests, healthy veggie loaves, scarpetta tomato basil sauce, al pastoral meatloaf developments, awful halloween foods and maybe better halloween foods, debunking the issue of dogs eating chocolate, what to do with a tiny crockpot, our favorite cocktails, twitter questions, expensive nut butters, and the best thing we ate all week is kinda weak tbh.

This week on The Stew we've got all three lads in today with a rare Stewie appearance! Our special guest is Richard Parks, known for many things like his food podcast that only had one episode but was arguably the best food podcast ever made, and more recently co-author of the "Guerrilla Taco" cookbook! We attempt to have an actual conversation about food but it slowly goes off the rails in a very ridiculous direction, A+ pod perhaps.

This week on The Stew we welcome Anthony Cailan! He’s a known wine mans around LA, has worked at Bestia, now at Hayden in Culver City, and also the younger brother of Alvin Cailan, the man behind Eggslut, and beyond. Jason and Andre chat with him about his wine training, some wine trends, fads, and myths, and then we tackle all of your twitter questions we didn’t get to last week.

This week on The Stew we welcome back a classic guest Zach Brooks, known for his infamous Midtown Lunch blog, Food is The New Rock podcast, and most recently curator of LA’s weekly food super bowl “Smorgasburg.” Tempers fly as Jason and Andre insult Zach about everything and then he does a great job defending himself, further proving Zach is a true treasure in the food world, offering great insights about all kinds of stuff, and then they fight about fried rice for 20 minutes and we answer 2 out of 40 twitter questions, we’ll get to them next pod I promise.

This week on The Stew, Jason & Andre one on one podcast, we talk about: Huang’s World, store openings, a new alternative milk enters the ring, bbq bone broth, cooking with marijuana, matcha, and a few more things.

This week’s episode is all about barbecue, with our special guest Burt Bakman, the man behind Trudy’s Underground Barbecue, a donation based Texas style barbecue run out of his backyard here in LA. Burt has an amazing story of how he grew to be a top contender for making proper barbecue here in America.  We start off with some In N Out chat and end up on the best thing we ate all week.