Chicago Foodcast
Episode 4: “Buzzed!”
Interviews with Elliott Beier of Owen & Engine and Eric McCrory of Samuel Adams
Running Time: 58:56
Chocolate cake, poached cherries, ice wine gastrique, goat cheese mousse at Owen & Engine.
Episode Description: On the fourth episode of Chicago Foodcast, Archie and Bill drink a little too much at the top of the show when they decide to mix cocktails for “Snack Break” with syrups from Chicago’s Jo Snow, providing the episode with its title, “Buzzed!” They start by trying Jo Snow’s recipe recommendations of the Dutch 74 and Royal Chihuahua, but quickly branch out with their own recipes. Matt Peters stops by to create the Blue Bomber, while Archie’s drink idea seven years in the making makes its debut, and Bill creates something with Absolut Wild Tea and Plymouth Gin not appropriate for the episode description (parental advisory on this episode, folks!). Matt also takes Chicago Foodcast on vacation, discussing the meals he had a chance to have on his Hawaiian Honeymoon. Bill tells everyone to “got to hell” after fast food nightmares with Popeye’s and McDonald’s during “Hey Fatty! Whatcha been eatin?” The drinking continues when Bill and Archie visit Owen & Engine (2700 N. Western Ave.) during Chicago Craft Beer Week for the Sam Adams Beer Dinner. Before having dinner, they sit down for a chat with two certified cicerones, Elliott Beier of Owen & Engine and Eric McCrory of Samuel Adams for a great double interview to cap off the show. And yes, they remember recording this one, and stopping by Bleeding Heart Bakery for cupcakes and bacon-y things.
Podcast: Play in new window
| Download
Music on the episode – Bloody Muffs’ “Fireworks and Beer” and Sea Monster’s “Gimme a Beer,” via freemusicarchive.org.
Click thumbnails to expand gallery with descriptions.
-
- The Owen & Engine sign during the day.
-
- Archie outside Owen & Engine.
-
- Bartender works the first floor bar at Owen & Engine.
-
- First floor bar.
-
- Second floor bar.
-
- Tap at the second floor bar.
-
- Close-up of dinner menu.
-
- Close-up of dinner menu.
-
- Archie gets prepared for the pairing dinner at Owen & Engine.
-
- Bill finished his pre-dinner Three Floyds.
-
- Sam Adams' Imperial White.
-
- Sam Adams' Imperial White.
-
- Baby Beet and Orange Salad, shaved fennel, champagne vinaigrette at Owen & Engine.
-
- Baby Beet and Orange Salad with Imperial White.
-
- Beef Cheeks, roasted barley, beet greens and horseradish at Owen & Engine.
-
- Sam Adams' Oak Aged Porter, sitting in the window.
-
- Beef Cheeks with Oak Aged Porter.
-
- Cherry Chcolate Bock with candle behind it.
-
- Archie drinks the Cherry Chocolate Bock.
-
- Sam Adams Cherry Chocolate Bock.
-
- Chocolate cake, poached cherries, ice wine gastrique, goat cheese mousse.
-
- Chocolate cake.
-
- Chocolate cake.
-
- Table set for two on second floor.
-
- Second floor bar by candlelight.
-
- Bartender at second floor bar.
-
- Tap at second floor bar.
-
- Cool area around table on second floor, with customers eating and watching TV.
-
- Staircase between first and second floors.
-
- First-floor bar.
-
- Table set for four on the first floor.
-
- Tap at the first floor bar.
-
- Owen & Engine's lovely hostesses.
-
- Owen & Engine's sign by moonlight.
-
- Owne & Engine at night from the middle of Western.
-
- Jo Snow Drinks #5
-
- Jo Snow Drinks #4
-
- Jo Snow Drinks #3
-
- Jo Snow Drinks #2
-
- Jo Snow Drinks #1
Photos copyright Pads & Panels, by Bill Jones and Archie Easter, with press images for products featured on show.
June 16th, 2011 at 8:02 pm
My hat goes off to Owen & Engine. That food was AMAZING.