This week, we speak to another member of the growing Highland Park mafia — Adam Pollack, a cook turned farmer, responsible for supplying some of the best restaurants in the city. Adam grows his produce right here in the heart of Chicago at Closed Loop Farms. He tells us about his journey, from discovering his passion for food and fresh ingredients, and ultimately expanding his culinary horizons by learning how to grow his own produce. We dig deep into the soil with this one, exploring the art and science of urban farming and how it's reshaping our city's culinary landscape.

Do tropical drinks actually make for gnarly hangovers? What have been the major advancements in distilling in the last century? What happens when a college kid has drink-slinging know-how and unfettered access to booze? In this week’s episode of Joiners, we explore big questions with none other than Kevin Beary, the sagacious beverage director behind River North tiki treasure Three Dots and a Dash. He tells us about his journey from underage bartending in Philadelphia to working towards his master’s degree in distilling science. Listen now for a history of the perennial tiki fascination, a deep dive into what makes good rum, beverage direction wisdom, and much more.

For our latest episode, we sit down with the inimitable Cecily Federighi to explore her fascinating path from the fashion world to the culinary scene. Cecily takes us through her early days being scouted at Six Flags as a teen, globe-trotting adventures in the modeling world, and learning the ins and outs of the restaurant industry from the ground up with Eat Free Pizza. She shares behind-the-scenes stories from opening Pizza Fried Chicken Ice Cream with Ed Marszewski and Won Kim, the joys and challenges of taking over an old school pizza joint with Kim’s Uncle Pizza in Westmont, and her latest venture -- Pizz’amici in West Town. Along the way, we dive into the nitty gritty of dough hydration, the perfect martini, an impassioned defense of Taco Bell, and as always, so much more.

For episode 101, we are sitting down for a master class on hospitality with one of its most innovative and fastidious practitioners. Chris Gerber is a front-of-house guru whose attention to detail and commitment to guests at places like Trio, Alinea, and currently Smyth + The Loyalist have helped earn those establishments scores of well-deserved accolades, including a third Michelin star for Smyth. He comes to the studio to tell us all about how he helped manifest such a coveted title, what Jeff Buckley taught him about excellence, going the extra mile to give guests an unforgettable experience, and so much more.

This week, we’re ringing in our 100th episode the only way we know how: exploring the world of hospitality by chatting with its most colorful characters. This week, our tagline is especially appropriate — we sit down with the multitalented, accomplished, and vibrant Stephanie Izard, whose list of accolades is as impressive as it is long. She opened her first restaurant when she was only 27, bested her competition on Top Chef to take home the top prize, and now runs a quartet of celebrated restaurant in the city —Girl & the Goat (which earned her a James Beard award in 2013), Duck Duck Goat, Little Goat and Cabra. She comes to the studio to spill the tea on the Top Chef experience, espouse the value of constructive criticism, reminisce about working at Olive Garden, and — as we’ve made sure of for 100 episodes — so much more.

This week, we’ve brought in an owner who just might handle more covers per night of service than anyone else in town. In this episode, Danny Wirtz, the fourth-generation owner of the Chicago Blackhawks, joins the crew to discuss everything from growing up in the northern suburbs to the evolving landscape of sports and entertainment in the city. Danny shares his passion for music, his experiences working in the industry, and how those lessons have shaped his approach to running the family business. He also dives into the nitty-gritty of brand building, both in the beverage industry with Breakthru Beverage Group and in the world of professional hockey. Tune in for some incredible stories, like: Danny's month-long stay in the Edmonton "bubble" during the 2020 NHL playoffs; the unforgettable Stanley Cup celebrations in Chicago; the time Ministry recorded a Blackhawks team song (that never quite made it to the arena speakers), and so much more.

Chef Christian Hunter may be new to Chicago, but he's already making waves in the city's culinary scene as the inventive talent behind Atelier, where he and his dynamic team recently earned their first Michelin star. In this episode, Christian shares his journey from his early days experimenting in the kitchen to his time at culinary school and his rise through the ranks of the restaurant industry. He discusses the challenges and triumphs of opening Atelier and creating an accessible yet extraordinary 12-course tasting menu experience. Christian also dives into his creative process, his focus on seasonal ingredients, how he accommodates dietary restrictions without compromising flavor or experience, and so much more.

This week, Tim and Danny are joined by Adam Meyer, the Chef de Cuisine at Brasero and John Manion's trusted right-hand man. Adam shares his inspiring journey of thrusting himself into the world of food at a young age. He discusses his time at The Bristol before the pandemic hit, and how he's now working alongside Manion to develop inventive South American cuisine at Brasero. Also: a New Year's Eve service gone awry at The Bristol, celebrity crushes, pro-tips for cooking steak to impress your friends, and so much more.

In a very special episode of Joiners, we start things out by sitting in studio with Donnie Madia. He’s a man who needs no introduction, but in case you’ve been predisposed for a few decades: he’s the James Beard Award-winning powerhouse behind acclaimed institutions like Blackbird, avec, The Publican, The Violet Hour, Big Star, and so much more — and maybe you recognize him from The Bear, where he delivered a powerful monologue that encapsulates the gritty hospitality thesis statement of the city we call home. And in a Joiners first, we take the Gratuity Round out of the studio, doing it live in front of a crowd at a special dinner at Publican Quality Meats prepared by former guest of the pod Rob Levitt, John Manion, and Mindy Segal. This in an episode you don’t want to miss. 

This week on Joiners, we sit down with Jake Schneider, the owner of Schneider Deli, a new Jewish deli that's bringing classic flavors to the heart of River North. Jake takes us on a journey through his culinary career, from taking a cooking class as an adolescent, to staging at high-end restaurants, to working at a summer camp and even a kitchen technology company. He shares his passion for preserving Jewish food traditions and lets us in on the secrets to his popular pickles. This week we cover the inspiration behind Jake's affordable lunch options, selling pickles on Instagram, his hopes to expand to other deli deserts in the city, and so much more.

This week, we’re joined by Leigh Omilinksy. She is partner and executive pastry chef at Daisies, the Michelin Star adorned Chicagoland darling that was recently named the best restaurant in the city by Eater. And after chatting with her, it makes sense why — after having a borderline magical Crème Brûlée at San Francisco’s Top of the Mark, this would-be jazz pianist was set upon a fated path of pâtisserie that took her across the world and, to our delight, back to her home city of Chicago. She dishes on the unexpected success of her collaboration with Wiener's Circle, spills the beans on the secret to perfect meringue, explains why she'd love to be a nutritionist in another life, and so much more.

In this episode of Joiners, we sit down with the accomplished Chef Sahil Sethi. He’s the culinary mastermind behind Indienne and Sifr, two of the most exciting spots in the city today. From his early days studying hospitality management in India to stints at renowned restaurants like Noma in Copenhagen, Sethi has built an impressive resume and unique perspective on cuisine. He takes us on a journey through his career, dishing on everything from the grueling hours and exacting standards at Noma to the challenges of introducing elevated Indian dining to the US at Rooh.

This week, we’re joined by the talented Monica Casillas-Rios, the acclaimed bartender at Chicago's Elske, whose exceptional cocktail program recently earned her the prestigious 2023 Michelin Guide Exceptional Cocktail Award. Monica shares her fascinating journey in the world of hospitality, from her early days discovering the art of cocktails in Detroit to her current role as the creative force behind Elske's inspired drink menu.

This week, Tim and Danny sit down with Alfredo Nogueira, the talented New Orleans-born chef currently heading up the kitchens at NOLA's Cane & Table, Cure, and VALS. Alfredo shares his journey, from getting his start cooking in his hometown, to pursuing his passion for music in Chicago post-Katrina where he ended up falling in love with the kitchen life.

Monica Eng knows a thing or two about how to talk and write about food in Chicago and beyond. She got her start at the Chicago Sun-Times as a copy clerk in high school and spent sixteen years as a reporter on the food scene for the Chicago Tribune. She went on to write for every major Chicago outlet and currently writes for Axios Chicago, where she covers a wide range of issues, from food policy, to dietary health and beyond. You can also hear her talk food with Tribune food critic Louisa Chu every week on their popular podcast, Chewing. Her new book with David Hammond, Made in Chicago: Stories Behind 30 Great Hometown Bites explores the history of some of the city’s most iconic delights. Monica’s natural curiosity and passion for food and people are crystal clear and on display in a lively episode that explores a career guided by Roger Ebert, the impact of AI on food journalism, her family’s chop suey legacy, and so much more.

This week we’re joined by beverage entrepreneur Jess Feller. She founded Aged & Infused with her husband, John — it’s a company devoted to providing innovative, palate-pleasing spirit infusion kits that take the fuss out of mixology at home. She tells us about what led her to leave behind the world of advertising to delve into the beverage industry. We talk about ingredients that infuse well (and the ones that don’t), her family's history of being prepared for a good time, her appearance on the Kelly Clarkson show, and so much more.

What does the future of the hospitality industry look like? What are the best ways to find work/life balance as a chef and parent? And does Danny have a solid gold car? We're sorting it all out with Chef Jason Vincent in one of our longest episodes yet. With decades of experience leading acclaimed restaurants like Nightwood and Giant, as well as spearheading industry healthcare initiatives, Jason has a wealth of wisdom to share.

This week on Joiners, we are thrilled to welcome Chicago culinary legend Todd Stein. With over 30 years of experience working in acclaimed kitchens around the country and overseas, Todd shares incredible stories and insights from his extensive career. We cover his early days working under renowned chefs like Keith Korn and Michael Kornick, being on the opening team at MK, winning major accolades as executive chef of Cibo Matto, and as always, so much more.

This week, we’re garnering critical consensus with Adrian Kane, Editorial Director of restaurant recommendation authority The Infatuation. We trace Adrian's unexpected path from recommending eateries while dying hair at the salon to leading one of Chicago's most influential food sites. Adrian tells us about getting her start with the company in its early startup days, how she approaches editing the diverse voices on her team, the method behind The Infatuation's dining alias strategy, and much more. From getting scoops on new openings to dealing with the occasional Twitter outrage, we get the inside look at life as an editor on the food scene beat in Chicago.