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.
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Music on the episode – Bloody Muffs’ “Fireworks and Beer” and Sea Monster’s “Gimme a Beer,” via freemusicarchive.org. (more…)
