Spoon Mob

To mark the halfway point in our Parts Unknown series rewatch, Ray and Ben talk about their recent trip to the movies to see the Roadrunner documentary. Together they recap the highs, the lows, the structure, the inaccuracies surrounding the last few Bourdain Instagram story's, leaving out Argento's own sexual assault allegations levied against her at the end, the ethics surrounding using AI to recreate three unread lines, memorable moments that stood out, suicide in general and more. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's episode of Spoon Mob's Chefs & Guests podcast series, executive chef Matt Walton of The Guild House joins the podcast to chat about his family connection to restaurants, how he got his start, going to Ohio State University before enrolling at the Culinary Institute at Bradford, working at Marcella's and The Refectory at the same time, moving to Cameron's American Bistro, his sting with Pocket Produce, returning to be the sous chef at The Guild House, becoming an executive chef, how he develops event menus, his competitiveness, spending most of his career in the "corporate" environment with Cameron Mitchell Restaurants, the challenges of being in control of all the food at the Le Meridien hotel, and more before answering the "burning grill" questions! For more on chef Matt Walton, visit spoonmob.com/mattwalton and follow him on Instagram @matt.e.walton, @theguildhouse & @soulatthejoseph. Visit theguildhousecolumbus.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Spoon Mob's Chefs & Guests podcast series, Ray chats with Las Vegas chef Sheridan Su of Every Grain & Fat Choy. They talk about how Sheridan first got started, his experience in school and working in New York, working with David Meyer at Sona in Los Angeles before the restaurant was awarded a Michelin star, working at restaurants on the strip in Vegas, why he chose to do his own thing after the economic crash hit Vegas in 2011, why a food truck was a bad idea, opening a restaurant in a hair salon that became more popular than the hair salon itself, opening Fat Choy in the Eureka Casino, launching Flock & Fowl, why he left Flock & Fowl, debuting Every Grain, what Las Vegas has been like during covid, what's next, and more before answering the "burning grill" questions! For more on chef Sheridan Su, visit spoonmob.com/sheridansu and follow him on Instagram @chefsheridansu, @fatchoylv & @eateverygrain. Visit fatchoylv.com & eateverygrain.com for menu details, reservations, online ordering, and catering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On the season 5 finale episode of Parts Now Known, Ray and Ben talk about Bourdain's return to Beirut. They talk about Bourdain's original trip to the city in 2006 that resulted in being evacuated by US Marines, recent events in Beirut, upcoming episodes in season 6, the Roadrunner documentary coming out later this week, and Ray explains what's going on with the assassination of the president of Haiti before checking off the episode categories and updating their episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with certified sommelier Kendeigh Worden about how she got her start with wine, leaving her teaching career, making the jump to the wine industry, taking the certified sommelier exam, her time working in restaurants around Columbus, how covid helped her focus on her passion, blind tastings, the idea behind The Grape Grind, and what's next for her wine career before answering the "burning grill" questions. For more on certified sommelier Kendeigh Worden and The Grape Grind, visit spoonmob.com/kendeighworden and follow her on Instagram @kendeighmarie & @thegrapegrind. Visit thegrapegrind.com for more on wine education, to schedule a tasting, and to subscribe to their newsletter. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with the owner of one of his all time favorite restaurants, Brandon Grossutti of PiDGiN in Vancouver British Columbia Canada. The two talk about how Brandon got his start in restaurants, near death experiences from his days working on fishing boats, how he wound up in computer programming, the original idea for PiDGiN with chef Makoto Ono, travel stories, what it takes to be a chef today, having PiDGiN used as a scapegoat and agenda item for city protests for nine straight months, getting into EnRoute, bringing on chef Shin Suzuki, linking up with chef Wesley Young, taking on the food delivery giants with FromTo in the middle of the pandemic, sous chef Kym Nguyen competing on Top Chef Canada, the state of the restaurant industry in Vancouver today, boxing, and cryptocurrency before answering the "burning grill" questions! For more on Brandon Grossutti and PiDGiN, visit spoonmob.com/brandongrossutti and follow him on Instagram @bgrossutti, @pidginyvr & @fromto.ca. Visit pidginvancouver.com for menu details, reservations, and ordering delivery. Visit from fromto.ca for restaurants offering to-go and delivery around Vancouver. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Parts Now Known, Ray and Ben talk about Bourdain's trip to Hawaii. The guys decided on what being from Hawaii means for them while Ray adds some history on how Hawaii came to be a state and a quick breakdown of each of the islands before they talk about their own experiences on Maui, the food from the episode, and Shep's party before hitting the categories and ranking the episode. Ben caps off the pod with an NSFW story about booty grease. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review, Ray talks about the latest special menu at Chapman's Eat Market, "A Week In The South" which was inspired by chef BJ Lieberman and chef Wesley Grubb's days of cooking in southern restaurants, primarily in, around, and near Charleston South Carolina. For more on chef BJ Lieberman, chef Wesley Grubbs, and the "A Week In The South" menu at Chapman's Eat Market, visit spoonmob.com/bjlieberman or spoonmob.com/wesleygrubbs. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with certified sommelier Thatcher Baker-Briggs about taking culinary classes as a kid, getting his start cooking in Windsor at 13, working at Toscana, moving to Vancouver to work at West, heading back east to Toronto for a stint at Note Bene, applying to Michelin restaurants, working at Coi with chef Daniel Patterson, working at Saison, getting sucked into the world of wine, going through the certified sommelier exam, moving to Japan to work at Takazawa as both a cook and somm, taking the Kiki Zakeshi exam to be a somm for sake, getting the call from chef Josh Skenes to come back to Saison, helping open the Angler San Francisco location, starting his own wine consulting business, how he views private consulting, sourcing and procuring wine during covid, the rapid growth his consulting business has seen, why he decided not to take the advanced sommelier exam, and future ambitions before answering the "burning grill" questions! For more on certified sommelier Thatcher Baker-Briggs and Thatcher's Wine Consulting, visit spoonmob.com/thatcherbakerbriggs and follow him on Instagram @thatcherbakerbriggs & @thatcherswineconsulting. Visit thatcherswineconsulting.com to view The Wine Cellar Shop, Thatcher's Imports, and to subscribe to their newsletter. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Parts Now Known, Ray and Ben talk about the New Jersey episode, touching on hot dogs, fried clam strips, Atlantic City, EWR, the Jersey Shore, New Jersey cheese steaks, Camden NJ, police reform, salt water taffy, and more before hitting up the categories and updating the rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review podcast, Ray talks about how sous chef Daniel Kamel aka @peanutbutter2paisley's Instagram posts sucked him back in for a return to Veritas for their French Supper Club, the insane amount of food they're putting on the table, and why its the best executed, most complete, and most delicious menu Veritas has done to date. For more on chef Josh Dalton and Veritas, visit spoonmob.com/joshdalton. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with certified sommelier/food journalist/podcast host/bartender/male model Jamie Mah of the Fairmont Pacific Rim Hotel Lounge/Midrange/Track & Food/Scout Magazine about how he got his start in the hospitality industry, growing up in Saskatoon, working in Toronto, becoming a beverage manager for the first time, designing a bar restaurant, moving to Vancouver, taking the certified sommelier exam, focusing on WSET, starting a blog, launching a podcast, founding a website, contributing to Scout Magazine, his NBA fandom, how Vancouver has changed over the last decade, and more before taking on the "burning grill" questions! For more on certified sommelier Jamie Mah, visit spoonmob.com/jamiemah and follow him on Instagram @grahammah, @trackandfood, @midrangeyvr & @scoutmagazine. Make sure to visit midrangevancouver.com and subscribe to their newsletter. Also, follow/subscribe to the Track And Food podcast on whatever platform you get your podcasts from. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this week's episode of Parts Now Known, Ray and Ben recap the Madagascar episode by ranting on how Darren Aronofsky didn't participate in the full experience, give some background on Madagascar as a country, run through some options on what to watch through Discovery+, debate Tiny House living, how the episode as a whole is bits and pieces of five previous episodes but no segment is better than those others, break down the cast of Titanic, try to figure out why Atlantic City failed, and give their thoughts on the hypocrisy of those who champion the sustainability movement before hitting up the categories and updating the rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review episode, Ray talks about chef Josh Habiger's Bastion in Nashville. Ray recaps chef Habiger's career from starting out a dishwasher to dropping out of culinary school to getting evicted from a flat while staging to working on a salmon boat in Kodiak Alaska to opening up The Catbird Seat and finally Bastion before breaking down the dishes from his vist. For more on chef Josh Habiger and Bastion, visit spoonmob.com/joshhabiger. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with chef Olivia Hamann, the former executive chef at Speck Italian Eatery in Delaware, Ohio, about how she first started cooking, competing in culinary competitions in school, attending culinary school at Bradford in Easton, starting out at Rusty Bucket, working at a private country club, landing in the kitchen at 1808 American Bistro, managing people for the first time at Kraft House No. 5, getting a call from chef Jonathan Sawyer to work at SeeSaw, being offered the executive chef job at Speck by chef Josh Dalton, the status of women in the industry now, where the Columbus food scene is headed, and more before answering the "burning grill" questions! For more on chef Olivia Hamann, visit spoonmob.com/oliviahamann and follow her on Instagram @oliviahamann. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.