Like many great food businesses in our state, Sweet Lake Biscuits &amp; Limeade began at the Farmer's Market. But before Sweet Lake opened its doors, owner and founder Hasen Cone was working a corporate job in a cubicle, and he wasn't satisfied with his work.In this episode of The Utah Foodie, Hasen shares the turning point in his career, and the story of a wise, elderly woman who inspired his founding of what would later become one of the most successful vendors at the Salt Lake City Farmers Market.Several years later, Hasen and his wife, Teri Rosquist, are not only running a bustling farmer's market business, but also operate a successful Utah brunch spot that serves up Hasen's now-famous limeade, along with a full breakfast and lunch menu."The menu of the restaurant is also the story of my life. There's really a life story that comes from every item on the menu." - Hasen Cone, Owner and Founder of Sweet Lake Biscuits and Limeade—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Like many great food businesses in our state, Sweet Lake Biscuits &amp; Limeade began at the Farmer's Market. But before Sweet Lake opened its doors, owner and founder Hasen Cone was working a corporate job in a cubicle, and he wasn't satisfied with his work.In this episode of The Utah Foodie, Hasen shares the turning point in his career, and the story of a wise, elderly woman who inspired his founding of what would later become one of the most successful vendors at the Salt Lake City Farmers Market.Several years later, Hasen and his wife, Teri Rosquist, are not only running a bustling farmer's market business, but also operate a successful Utah brunch spot that serves up Hasen's now-famous limeade, along with a full breakfast and lunch menu."The menu of the restaurant is also the story of my life. There's really a life story that comes from every item on the menu." - Hasen Cone, Owner and Founder of Sweet Lake Biscuits and Limeade—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Sweet Lake Biscuits & Limeade - It's All Gravy (and Limeade)

La Barba got its start selling small-batch coffee in farmers markets and searching for local businesses interested in carrying fair trade, direct trade, and rainforest alliance certified coffee.They were passionate about their roasting technique and had a simple mission that drove what they did: bring good coffee to everyone in Utah.Just a few months after La Barba Coffee's five-year anniversary, their mission continues. But now in 2018, it spans across 20 employees in three locations, including a coffee roasting production facility in South Salt Lake. Their fourth location is planned to open in mid-2018 at The Gateway. In this episode of The Utah Foodie podcast, we sit down at their coffee roasting facility with Joe Evans and Levi Rogers to hear their story. We learn about their coffee roasting approach, their future plans, and even get a couple of home brewing tips to try at home.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

La Barba got its start selling small-batch coffee in farmers markets and searching for local businesses interested in carrying fair trade, direct trade, and rainforest alliance certified coffee.They were passionate about their roasting technique and had a simple mission that drove what they did: bring good coffee to everyone in Utah.Just a few months after La Barba Coffee's five-year anniversary, their mission continues. But now in 2018, it spans across 20 employees in three locations, including a coffee roasting production facility in South Salt Lake. Their fourth location is planned to open in mid-2018 at The Gateway. In this episode of The Utah Foodie podcast, we sit down at their coffee roasting facility with Joe Evans and Levi Rogers to hear their story. We learn about their coffee roasting approach, their future plans, and even get a couple of home brewing tips to try at home.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

La Barba Coffee - Good Coffee For Everyone

When it comes to personality, Meditrina has it in spades. From its lovely wine menu to its quirky design and deep purple interior, this is a restaurant that does small plates right. In today's episode, we go inside the new Meditrina location to talk with their chef/owner, Jen Gilroy. From a career in the music industry in Nashville, Tennessee to running a brewpub in Vernal, Utah... Jen has quite the story. After leaving rural Utah, she came to Salt Lake City to begin her search for the perfect location for her first-ever restaurant, and chef gig, Meditrina.Meditrina was arguably the first restaurant in town to focus on small plates when they opened up in 2008, right before the great recession, we might add. We talk with Jen about her take on Salt Lake City's food scene, her love for wine, and why she has a passion for design, art, and the color purple. On this episode of The Utah Foodie, we sit down with Jen Gilroy, the chef/owner of Medtrina and her latest restaurant, Porch.——This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When it comes to personality, Meditrina has it in spades. From its lovely wine menu to its quirky design and deep purple interior, this is a restaurant that does small plates right. In today's episode, we go inside the new Meditrina location to talk with their chef/owner, Jen Gilroy. From a career in the music industry in Nashville, Tennessee to running a brewpub in Vernal, Utah... Jen has quite the story. After leaving rural Utah, she came to Salt Lake City to begin her search for the perfect location for her first-ever restaurant, and chef gig, Meditrina.Meditrina was arguably the first restaurant in town to focus on small plates when they opened up in 2008, right before the great recession, we might add. We talk with Jen about her take on Salt Lake City's food scene, her love for wine, and why she has a passion for design, art, and the color purple. On this episode of The Utah Foodie, we sit down with Jen Gilroy, the chef/owner of Medtrina and her latest restaurant, Porch.——This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Meditrina (and Porch) - A Chef/Owner Who Does What She Wants

Utah has always had its own take on fine dining. Forget white linen and dozens of utensils. Farm-to-table has reigned supreme, and a hyper-detailed commitment to quality has made restaurants like Forage, Pago, and Handle the new standard in the state. And with new restaurants like HSL and Table X joining their ranks, chef’s and entrepreneurs are putting Utah on the culinary map. Table X opened their doors in 2016, and right from the start they were doing things differently. Located in Millcreek, the restaurant features a garden on the property, three chefs, and a new menu almost every week. Recipients of a Dining Award from Salt Lake Magazine and awarded Best New Fine Dining by the Salt Lake Tribune, their short time in Utah has already been noteworthy.On this episode of The Utah Foodie, we sit down with co-owners Nick Fahs and Mike Blocher and dive into what inspired Table X, what their goals for the future are, and their approach and mentality to owning a restaurant. And it helps that we got to spend some quality time in their garden. We are positively buzzing with excitement over this episode. And no, we don’t apologize for any bad puns.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Utah has always had its own take on fine dining. Forget white linen and dozens of utensils. Farm-to-table has reigned supreme, and a hyper-detailed commitment to quality has made restaurants like<a href="https://www.theutahfoodie.com/podcast/episodes/forage-restaurant" rel="noreferrer noopener nofollow" target="_blank"> Forage</a>,<a href="https://www.theutahfoodie.com/podcast/restaurants/61-scott-evans-pago-finca-east-liberty-tap-house-hub-spoke-and-trestle-tavern-whew" rel="noreferrer noopener nofollow" target="_blank"> Pago</a>, and<a href="https://www.theutahfoodie.com/podcast/restaurants/episode-54-handle-hsl" rel="noreferrer noopener nofollow" target="_blank"> Handle</a> the new standard in the state. And with new restaurants like HSL and Table X joining their ranks, chef’s and entrepreneurs are putting Utah on the culinary map. Table X opened their doors in 2016, and right from the start they were doing things differently. Located in Millcreek, the restaurant features a garden on the property, three chefs, and a new menu almost every week. Recipients of a<a href="https://saltlakemagazine.com/2017-dining-award-winner-table-x/" rel="noreferrer noopener nofollow" target="_blank"> Dining Award</a> from Salt Lake Magazine and awarded<a href="http://www.sltrib.com/artsliving/food/2017/09/28/find-out-who-the-salt-lake-tribune-chose-as-utahs-best-new-restaurants-and-more-salt-award-winners/" rel="noreferrer noopener nofollow" target="_blank"> Best New Fine Dining</a> by the Salt Lake Tribune, their short time in Utah has already been noteworthy.On this episode of The Utah Foodie, we sit down with co-owners Nick Fahs and Mike Blocher and dive into what inspired Table X, what their goals for the future are, and their approach and mentality to owning a restaurant. And it helps that we got to spend some quality time in their garden. We are positively buzzing with excitement over this episode. And no, we don’t apologize for any bad puns.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Table X - X Marks the Spot for Thoughtful, Honest Food

Fisher Brewing Company has a storied history and one few Utah establishments rival. In fact, the brewery out-dates our state itself, having opened a decade before Utah was founded in 1896.A. Fisher Brewing Company’s story began in 1884, named after its entrepreneurial founder, Albert Fisher. But beer and life were different in the late 1800s. Craft beer wasn't yet a twinkle in Salt Lake City's eye, and it was rare for a company to grow beyond a few employees. Fisher Brewing smashed through both norms, employing over 200 employees and producing more than 75,000 barrels per year. Even still, the beer business wasn’t easy. Prohibition shut Fisher down for 14 years, and when it finally reopened after the alcohol ban was lifted, Albert's son, Frank Fisher, invested a large sum of money to revitalize the brewery's manufacturing plant. $250,000 later, Fisher was re-born in 1934.In the early 1900s, Fisher Brewing proudly declared that their beer was brewed using the fresh water from the Jordan River—a sentence you wouldn't hear a Utah brewery utter today. Located at 1206 W. 200 S., Albert Fisher's mansion still sits today, which can be seen just off Interstate 80. Their reputation was built on their unpretentious, regular everyday blue-collar beer. Fisher's beer wasn't craft, innovative, or special, and that's exactly what made it special. A couple of decades after its re-opening, California-based Lucky Lager and Fisher Brewing went to battle in court, and Lucky Lager acquired Fisher and quietly shut down the company, leaving Utah without Fisher Brewing Company for over 50 years.That's when today's owners step in. Albert Fisher's great-great-grandson Tommy Fisher Riemondy, and his friends Tim Dwyer, Steve Brown, and Colby Frazier embarked upon a family dream of re-opening the family beer business.Today, Fisher Brewing offers a variety of craft beer options, brewed just miles from the original location on the banks of the Jordan River. They re-opened on February 5, 2017.In today's episode, we sit down with the owners of Fisher Brewing to learn more about their history, how they stay relevant today, and ask about their brewing philosophy and where they are heading as a brewery.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay current with what's new by following us on Facebook, Instagram, or Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Fisher Brewing Company has a storied history and one few Utah establishments rival. In fact, the brewery out-dates our state itself, having opened a decade before Utah was founded in 1896.A. Fisher Brewing Company’s story began in 1884, named after its entrepreneurial founder, Albert Fisher. But beer and life were different in the late 1800s. Craft beer wasn't yet a twinkle in Salt Lake City's eye, and it was rare for a company to grow beyond a few employees. Fisher Brewing smashed through both norms, employing over 200 employees and producing more than 75,000 barrels per year. Even still, the beer business wasn’t easy. Prohibition shut Fisher down for 14 years, and when it finally reopened after the alcohol ban was lifted, Albert's son, Frank Fisher, invested a large sum of money to revitalize the brewery's manufacturing plant. $250,000 later, Fisher was re-born in 1934.In the early 1900s, Fisher Brewing proudly declared that their beer was brewed using the fresh water from the Jordan River—a sentence you wouldn't hear a Utah brewery utter today. Located at 1206 W. 200 S., Albert Fisher's mansion still sits today, which can be seen just off Interstate 80. Their reputation was built on their unpretentious, regular everyday blue-collar beer. Fisher's beer wasn't craft, innovative, or special, and that's exactly what made it special. A couple of decades after its re-opening, California-based Lucky Lager and Fisher Brewing went to battle in court, and Lucky Lager acquired Fisher and quietly shut down the company, leaving Utah without Fisher Brewing Company for over 50 years.That's when today's owners step in. Albert Fisher's great-great-grandson Tommy Fisher Riemondy, and his friends Tim Dwyer, Steve Brown, and Colby Frazier embarked upon a family dream of re-opening the family beer business.Today, Fisher Brewing offers a variety of craft beer options, brewed just miles from the original location on the banks of the Jordan River. They re-opened on February 5, 2017.In today's episode, we sit down with the owners of Fisher Brewing to learn more about their history, how they stay relevant today, and ask about their brewing philosophy and where they are heading as a brewery.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay current with what's new by following us on <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, or <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Fisher Brewing Company - "We're Beer Guys Who Wanted to Make a Beer Place"

Coffee shops have taken on a very important social role in communities. They facilitate local art, local food, and beverage vendors, and serve as warm and quiet places for people to work, collaborate, and gather. However, the social aspect has lessened as coffee shops have more and more evolved into places of work. The Rose Establishment, however, wanted to bring the social back to the equation.Opened in 2010 by Erica O’Brien, The Rose Establishment has become a staple in the Pioneer Park neighborhood. And with no Internet, it’s the perfect place to gather for conversation, quiet reflection, or a damn good sandwich. On top of having locally sourced food options and seasonal beverages, The Rose Establishment is a completely restored space, a project tackled by Erica and her father.Join us on the show this week as we’re joined by Erica O’Brien, Cody Kirkland, and Cori Norton, the three creatives behind this evolving coffee space that has firmly taken root into a neighborhood that is full of potential, and offers a bright future ahead.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay current with what's new by following us on Facebook, Instagram, or Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Coffee shops have taken on a very important social role in communities. They facilitate local art, local food, and beverage vendors, and serve as warm and quiet places for people to work, collaborate, and gather. However, the social aspect has lessened as coffee shops have more and more evolved into places of work. The Rose Establishment, however, wanted to bring the social back to the equation.Opened in 2010 by Erica O’Brien, The Rose Establishment has become a staple in the Pioneer Park neighborhood. And with no Internet, it’s the perfect place to gather for conversation, quiet reflection, or a damn good sandwich. On top of having locally sourced food options and seasonal beverages, The Rose Establishment is a completely restored space, a project tackled by Erica and her father.Join us on the show this week as we’re joined by Erica O’Brien, Cody Kirkland, and Cori Norton, the three creatives behind this evolving coffee space that has firmly taken root into a neighborhood that is full of potential, and offers a bright future ahead.—This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://maddoxfinefood.com/" rel="noreferrer noopener nofollow" target="_blank">Maddox Restaurant </a>— Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.<a href="http://www.beltexmeats.com/" rel="noreferrer noopener nofollow" target="_blank">Beltex Meats</a> — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S<a href="https://greenbikeslc.org/" rel="noreferrer noopener nofollow" target="_blank">GREENbike</a> — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay current with what's new by following us on <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, or <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

The Rose Establishment - Bloom Where You Are Planted

Chelsea Nelson

To say we're fans of craft cocktails would be an understatement. Their emergence throughout the Utah food scene has been meteoritic, and when good craft cocktails arrive on the scene you better expect good things to follow.We've often talked about the craft cocktail scene in Utah, especially on episodes with Bar X, Handle + HSL, Zest, and Beehive Distilling. The last 10 years has been a craft cocktail renaissance (of sorts), and the emerging popularity of these beverages has taken a firm hold of our quickly growing state.While we're fans of these delicious delights, we're by no means experts. That's why we're thrilled that Chelsea Nelson, the founder of Heartbeat Nosh, was able to be our guest host this episode!Chelsea is joined by Scott Gardner (Water Witch, formerly HSL), Amy Eldridge (Under Current) and Jessica Sandberg (Under Current), all craft cocktail masters who bring thoughtfulness, playfulness, and heart to the drinks they create.Join us as we learn from these craft cocktail experts, and learn everything you need to know to begin your own craft cocktail education.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

To say we're fans of craft cocktails would be an understatement. Their emergence throughout the Utah food scene has been meteoritic, and when good craft cocktails arrive on the scene you better expect good things to follow.We've often talked about the craft cocktail scene in Utah, especially on episodes with <a href="http://www.theutahfoodie.com/bars/episode-44-barx-and-beer-bar/" rel="noreferrer noopener nofollow" target="_blank">Bar X</a>, <a href="http://www.theutahfoodie.com/restaurants/episode-54-handle-hsl/" rel="noreferrer noopener nofollow" target="_blank">Handle + HSL</a>, <a href="http://www.theutahfoodie.com/restaurants/episode-19-zest-kitchen-and-bar/" rel="noreferrer noopener nofollow" target="_blank">Zest</a>, and <a href="http://www.theutahfoodie.com/craft-beverages/episode-49-beehive-distilling/" rel="noreferrer noopener nofollow" target="_blank">Beehive Distilling</a>. The last 10 years has been a craft cocktail renaissance (of sorts), and the emerging popularity of these beverages has taken a firm hold of our quickly growing state.While we're fans of these delicious delights, we're by no means experts. That's why we're thrilled that Chelsea Nelson, the founder of <a href="https://heartbeatnosh.com/" rel="noreferrer noopener nofollow" target="_blank">Heartbeat Nosh</a>, was able to be our guest host this episode!Chelsea is joined by Scott Gardner (Water Witch, formerly HSL), Amy Eldridge (Under Current) and Jessica Sandberg (Under Current), all craft cocktail masters who bring thoughtfulness, playfulness, and heart to the drinks they create.Join us as we learn from these craft cocktail experts, and learn everything you need to know to begin your own craft cocktail education.—This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://maddoxfinefood.com/" rel="noreferrer noopener nofollow" target="_blank">Maddox Restaurant </a>— Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.<a href="http://www.beltexmeats.com/" rel="noreferrer noopener nofollow" target="_blank">Beltex Meats</a> — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S<a href="https://greenbikeslc.org/" rel="noreferrer noopener nofollow" target="_blank">GREENbike</a> — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Chelsea Nelson and the Craft Cocktail Takeover

Ana Valdemoros grew up surrounded by food. Whether it was a family meal, a get-together with friends, or a neighborhood gathering, food was a staple. Ana was raised in Argentina, a country that blends Italian and regional Argentinian cuisines to create simple, hearty, flavorful meals that always draw from local ingredients. When Ana moved to Salt Lake City for college in 2000, it quickly became apparent that Utah was in dire need of an authentic Argentina experience.While Ana has always loved food, her first love was community. She was fascinated with how neighborhoods and cities developed and wanted to play an active part in shaping a city’s future. With a degree in City Planning and Economic Development from the University of Utah, Ana began working in local government, spending years working on shaping and growing Salt Lake City and the surrounding valley. Her passion for community brought her back to her roots, and Ana wanted to bring a piece of Argentina to Utah residents. What was born was Argentina’s Best Empanadas. Like many stories we hear on the show, Ana stretched her wings and learned the ropes by being a vendor at the Downtown Farmers Market. For years she perfected her recipes and received the opportunity to open a brick-and-mortar of her own. Located at 357 S 200 E, Argentina’s Best Empanadas is a small restaurant that brings a whole lot of love, community, and warmth, to the growing Utah foodie community. —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Ana Valdemoros grew up surrounded by food. Whether it was a family meal, a get-together with friends, or a neighborhood gathering, food was a staple. Ana was raised in Argentina, a country that blends Italian and regional Argentinian cuisines to create simple, hearty, flavorful meals that always draw from local ingredients. When Ana moved to Salt Lake City for college in 2000, it quickly became apparent that Utah was in dire need of an authentic Argentina experience.While Ana has always loved food, her first love was community. She was fascinated with how neighborhoods and cities developed and wanted to play an active part in shaping a city’s future. With a degree in City Planning and Economic Development from the University of Utah, Ana began working in local government, spending years working on shaping and growing Salt Lake City and the surrounding valley. Her passion for community brought her back to her roots, and Ana wanted to bring a piece of Argentina to Utah residents. What was born was Argentina’s Best Empanadas. Like many stories we hear on the show, Ana stretched her wings and learned the ropes by being a vendor at the Downtown Farmers Market. For years she perfected her recipes and received the opportunity to open a brick-and-mortar of her own. Located at 357 S 200 E, Argentina’s Best Empanadas is a small restaurant that brings a whole lot of love, community, and warmth, to the growing Utah foodie community. —This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://maddoxfinefood.com/" rel="noreferrer noopener nofollow" target="_blank">Maddox Restaurant </a>— Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.<a href="http://www.beltexmeats.com/" rel="noreferrer noopener nofollow" target="_blank">Beltex Meats</a> — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S<a href="https://greenbikeslc.org/" rel="noreferrer noopener nofollow" target="_blank">GREENbike</a> — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Argentina's Best Empanadas - Shaping SLC One Empanada At a Time

There are many motivations to enter the restaurant business. Maybe you love to cook and are looking for a culinary challenge. Or possibly you are a competitive person who is looking for a creative entrepreneurial challenge. But some people just want to create a community. For Kestrel and Jerry K Leidtke Jr., community was the most important part of all. The Tin Angel name comes from very fun, but humble, beginnings. The original Tin Angel was founded by Jerry’s father in 1962, and served as a bar in the downtown area. However, Tin Angel quickly became an LGBTQ hotspot and hosted weekly drag shows. It became a cultural hotspot and served as the first gay/drag bar west of the Mississippi. Even though the bar closed, the name lived on as a community beacon bursting with art and inclusivity. While Kestrel and Jerry have worked in the food industry for years, they always dreamed of creating something of their own that was more than just food. They wanted a space for artists, for a community to gather. They wanted to support local vendors and create an experience. When Kestrel stumbled upon a building owner putting up a “For Rent” sign, they instantly knew that their opportunity to create something of their own had arrived.In 2007, Tin Angel opened its doors. Bursting with local art, Tin Angel is an eclectic space that offers local, seasonal, varied foods that pay tribute to the community while also taking a creative twist with familiar favorites. Join us as we hear the story of Kestrel and Jerry, and learn more about this community staple that is standing firm with the ever-changing Pioneer Park area.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

There are many motivations to enter the restaurant business. Maybe you love to cook and are looking for a culinary challenge. Or possibly you are a competitive person who is looking for a creative entrepreneurial challenge. But some people just want to create a community. For Kestrel and Jerry K Leidtke Jr., community was the most important part of all. The Tin Angel name comes from very fun, but humble, beginnings. The original Tin Angel was founded by Jerry’s father in 1962, and served as a bar in the downtown area. However, Tin Angel quickly became an LGBTQ hotspot and hosted weekly drag shows. It became a cultural hotspot and served as the first gay/drag bar west of the Mississippi. Even though the bar closed, the name lived on as a community beacon bursting with art and inclusivity. While Kestrel and Jerry have worked in the food industry for years, they always dreamed of creating something of their own that was more than just food. They wanted a space for artists, for a community to gather. They wanted to support local vendors and create an experience. When Kestrel stumbled upon a building owner putting up a “For Rent” sign, they instantly knew that their opportunity to create something of their own had arrived.In 2007, Tin Angel opened its doors. Bursting with local art, Tin Angel is an eclectic space that offers local, seasonal, varied foods that pay tribute to the community while also taking a creative twist with familiar favorites. Join us as we hear the story of Kestrel and Jerry, and learn more about this community staple that is standing firm with the ever-changing Pioneer Park area.—This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://maddoxfinefood.com/" rel="noreferrer noopener nofollow" target="_blank">Maddox Restaurant </a>— Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.<a href="http://www.beltexmeats.com/" rel="noreferrer noopener nofollow" target="_blank">Beltex Meats</a> — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S<a href="https://greenbikeslc.org/" rel="noreferrer noopener nofollow" target="_blank">GREENbike</a> — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Tin Angel Cafe - Where Art Meets Community

Utah is experiencing an influx of food diversification. No longer must we settle for chain restaurants, or the same three cuisines over and over again. With our expanding food scene comes more options for consumers, better quality food, and a large variety of options for those who have specific dietary needs. Pulp Lifestyle Kitchen truly highlights how this expansion is not only benefiting the vegan, vegetarian, and diet-conscious consumers but entire neighborhoods. Because who doesn’t want affordable, local, from-scratch food? Founded by Thomas Kreitlow, Pulp Lifestyle Kitchen is a unique blend of pressed juices, paleo, vegan, and Whole30 food and beverage options that check the box of all eaters. With a philosophy of using every single item to its fullest extent, Pulp Lifestyle Kitchen goes to great lengths to minimize waste, maximize flavor, and deliver above-average quality. Join us as we hear Thomas’ story, the inner workings of this ambitious restaurant, and see just how valuable this type of restaurant is to the Utah food community. —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Utah is experiencing an influx of food diversification. No longer must we settle for chain restaurants, or the same three cuisines over and over again. With our expanding food scene comes more options for consumers, better quality food, and a large variety of options for those who have specific dietary needs. Pulp Lifestyle Kitchen truly highlights how this expansion is not only benefiting the vegan, vegetarian, and diet-conscious consumers but entire neighborhoods. Because who doesn’t want affordable, local, from-scratch food? Founded by Thomas Kreitlow, Pulp Lifestyle Kitchen is a unique blend of pressed juices, paleo, vegan, and Whole30 food and beverage options that check the box of all eaters. With a philosophy of using every single item to its fullest extent, Pulp Lifestyle Kitchen goes to great lengths to minimize waste, maximize flavor, and deliver above-average quality. Join us as we hear Thomas’ story, the inner workings of this ambitious restaurant, and see just how valuable this type of restaurant is to the Utah food community. —This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://maddoxfinefood.com/" rel="noreferrer noopener nofollow" target="_blank">Maddox Restaurant </a>— Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.<a href="http://www.beltexmeats.com/" rel="noreferrer noopener nofollow" target="_blank">Beltex Meats</a> — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S<a href="https://greenbikeslc.org/" rel="noreferrer noopener nofollow" target="_blank">GREENbike</a> — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Pulp Lifestyle Kitchen - The Flavor Is In The Details

Utah's food scene is filled with great stories. The Utah Foodie Podcast helps listeners discover and explore their local food scene by interviewing the chefs, restaurateurs, and culinary entrepreneurs behind Utah's favorite places to dine and drink.

If you live in Utah, like podcasts and eat food then subscribe and listen to this.

Solid podcast.

But this is still a great podcast. Definitely going to check out these places! They sound awesome.

great podcasts, great food

The Utah Foodie Podcast

On this episode of The Utah Foodie Podcast, we sit down with some of Utah's finest foodies to talk about the fine dining scene here in Utah. This episode is the first installment of a new monthly series called "Food Tips From Foodies," where we bring in a few of Utah's best food critics, chefs, podcasters, and general food enthusiasts to talk about a topic related to our food scene. Today we're joined by food writer Amanda Rock and Jeffrey Steadman, the Community Director of Yelp Salt Lake City: Amanda Rock is a local food writer. You can find her articles in SLUG Magazine, Devour Utah, Utah Stories, and City Weekly. Sometimes she interviews people for SLUG Magazine's podcast, SLUG Soundwaves. She loves cats and anything pumpkin spice. Follow her adventures on Twitter and Instagram. @amanda_eats_slcJeffrey Steadman is the Community Director for Yelp Salt Lake City and coordinator of the Yelp Elite Squad, which is kind of like being the president of SLC's biggest fan club. In addition to planning insider events with local businesses, he helps Yelp support great local organizations, posts copious amounts of food pics on Instagram at @yelpslc, and is always on the lookout for a great burger. Outside of Yelp, he's a backpacker, camper, hiker, fly fisherman, bread baker, and outdoors author. @YelpUtah—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

On this episode of The Utah Foodie Podcast, we sit down with some of Utah's finest foodies to talk about the fine dining scene here in Utah. This episode is the first installment of a new monthly series called "Food Tips From Foodies," where we bring in a few of Utah's best food critics, chefs, podcasters, and general food enthusiasts to talk about a topic related to our food scene. Today we're joined by food writer Amanda Rock and Jeffrey Steadman, the Community Director of Yelp Salt Lake City: Amanda Rock is a local food writer. You can find her articles in SLUG Magazine, Devour Utah, Utah Stories, and City Weekly. Sometimes she interviews people for SLUG Magazine's podcast, SLUG Soundwaves. She loves cats and anything pumpkin spice. Follow her adventures on Twitter and Instagram. @amanda_eats_slcJeffrey Steadman is the Community Director for Yelp Salt Lake City and coordinator of the Yelp Elite Squad, which is kind of like being the president of SLC's biggest fan club. In addition to planning insider events with local businesses, he helps Yelp support great local organizations, posts copious amounts of food pics on Instagram at @yelpslc, and is always on the lookout for a great burger. Outside of Yelp, he's a backpacker, camper, hiker, fly fisherman, bread baker, and outdoors author. @YelpUtah—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Food Tips From Foodies - Fine Dining in Utah

In early 2014, James Fowler introduced Sugar House Distillery and became Utah’s very first grain-to-glass, small-batch spirits distillery, where the entire production—from the raw ingredients all the way to the bottle—is done in-house using their own still. And it all happens in their warehouse in South Salt Lake that just so happens to be South Salt Lake's first privately-owned liquor store since prohibition.Needless to say, Sugar House Distillery is a pioneer. Which is the very attitude you need if you want to start a liquor distillery in Utah. There were permit and license issues, questions about how to deliver quality spirits without expensive stills, and an uphill battle to convince people in Utah that good liquor was worth paying extra for.Fortunately, Sugar House Distillery is a part of a burgeoning movement, not unlike the craft beer movement. James Fowler says the small-batch distillery trend is just as large as craft brewing, but a mere 10 years behind — and we’re just seeing the crest of the wave of a trend that will result in a lot more local distilleries across America, and here in Utah.In this episode of The Utah Foodie Podcast, we talk with Sugar House Distillery’s owner, James Fowler, and his assistant distiller, Jake Wood, to learn about their distilling process, their liquor, and how they got started.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

In early 2014, James Fowler introduced Sugar House Distillery and became Utah’s very first grain-to-glass, small-batch spirits distillery, where the entire production—from the raw ingredients all the way to the bottle—is done in-house using their own still. And it all happens in their warehouse in South Salt Lake that just so happens to be South Salt Lake's first privately-owned liquor store since prohibition.Needless to say, Sugar House Distillery is a pioneer. Which is the very attitude you need if you want to start a liquor distillery in Utah. There were permit and license issues, questions about how to deliver quality spirits without expensive stills, and an uphill battle to convince people in Utah that good liquor was worth paying extra for.Fortunately, Sugar House Distillery is a part of a burgeoning movement, not unlike the craft beer movement. James Fowler says the small-batch distillery trend is just as large as craft brewing, but a mere 10 years behind — and we’re just seeing the crest of the wave of a trend that will result in a lot more local distilleries across America, and here in Utah.In this episode of The Utah Foodie Podcast, we talk with Sugar House Distillery’s owner, James Fowler, and his assistant distiller, Jake Wood, to learn about their distilling process, their liquor, and how they got started.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Sugar House Distillery - The Craft Distilling Movement

Prior to 2010, if you mentioned Bar X to a Salt Lake City resident, a very particular image came to mind: a dive bar, cheap beer, no women allowed (until 1986, that is). It wouldn’t necessarily be considered a downtown hot spot that locals and visitors flocked to. But when Bar X went up for sale, a very ambitious group had a vision for what Downtown Salt Lake City could be and knew that a revamped Bar X was the starting point. This new group of owners, with Richard Noel and Duncan Burrell at the forefront, were inspired by the craft beer and cocktail communities growing in New York City and Los Angeles and wanted to bring the Portland feel to the growing Salt Lake City community. This marriage of ideas led to Bar X opening as one of the first handcrafted cocktail bars in Salt Lake City. Immediately locals flocked to the new bar, and word spread quickly. With a staff full of cocktail connoisseurs and creative energy that flows throughout the entire space, Bar X threw down the gauntlet for all future development downtown.After an incredibly successful launch and initial few years, Richard and Duncan’s love for craft brewing developed into Beer Bar, a beer-centric bar that offers the widest beer selection in the state, perfectly paired with a sausage menu that is locally made and bursting with flavor. With very distinct vibes and different offerings, Bar X and Beer Bar work in tandem to provide a variety of experiences all within close proximity.Six years later, Bar X and it’s attached sister, Beer Bar, have introduced a new vibe and quality of nightlife that was a first in Salt Lake City. With hand-crafted cocktails made of high-quality ingredients and fresh-squeezed juice, these two downtown staples jumpstarted a revitalization for the cocktail and beer scene in Salt Lake City. Join us as we sit down with Richard Noel, Duncan Burrell, and Jeff Barnard as they tell us the fascinating story behind these two popular destinations, and how their vision and passion led to the creation of these unique bars. —This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Prior to 2010, if you mentioned Bar X to a Salt Lake City resident, a very particular image came to mind: a dive bar, cheap beer, no women allowed (until 1986, that is). It wouldn’t necessarily be considered a downtown hot spot that locals and visitors flocked to. But when Bar X went up for sale, a very ambitious group had a vision for what Downtown Salt Lake City could be and knew that a revamped Bar X was the starting point. This new group of owners, with Richard Noel and Duncan Burrell at the forefront, were inspired by the craft beer and cocktail communities growing in New York City and Los Angeles and wanted to bring the Portland feel to the growing Salt Lake City community. This marriage of ideas led to Bar X opening as one of the first handcrafted cocktail bars in Salt Lake City. Immediately locals flocked to the new bar, and word spread quickly. With a staff full of cocktail connoisseurs and creative energy that flows throughout the entire space, Bar X threw down the gauntlet for all future development downtown.After an incredibly successful launch and initial few years, Richard and Duncan’s love for craft brewing developed into Beer Bar, a beer-centric bar that offers the widest beer selection in the state, perfectly paired with a sausage menu that is locally made and bursting with flavor. With very distinct vibes and different offerings, Bar X and Beer Bar work in tandem to provide a variety of experiences all within close proximity.Six years later, Bar X and it’s attached sister, Beer Bar, have introduced a new vibe and quality of nightlife that was a first in Salt Lake City. With hand-crafted cocktails made of high-quality ingredients and fresh-squeezed juice, these two downtown staples jumpstarted a revitalization for the cocktail and beer scene in Salt Lake City. Join us as we sit down with Richard Noel, Duncan Burrell, and Jeff Barnard as they tell us the fascinating story behind these two popular destinations, and how their vision and passion led to the creation of these unique bars. —This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Bar X & Beer Bar - Old Bar, New Tricks

Vive Juicery is a cold-press juice shop in Sugarhouse that makes fresh fruit and vegetable juices—and it's the product of Brittany Thaxton's blood, sweat, and tears over the past two years. Vive is celebrating the grand opening of their second location in downtown Salt Lake City, right by People's Coffee on 219 E Broadway.In this episode of The Utah Foodie, our host Chase Murdock chats with Brittany to reflect back on Vive's last two years, starting all the way to their farmer’s market days, to the original Kickstarter campaign that got them the startup capital they needed to make Vive a reality, and all the way up to today, where they have 20 employees, two locations, and press a lot of juice.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Vive Juicery is a cold-press juice shop in Sugarhouse that makes fresh fruit and vegetable juices—and it's the product of Brittany Thaxton's blood, sweat, and tears over the past two years. Vive is celebrating the grand opening of their second location in downtown Salt Lake City, right by People's Coffee on 219 E Broadway.In this episode of The Utah Foodie, our host Chase Murdock chats with Brittany to reflect back on Vive's last two years, starting all the way to their farmer’s market days, to the original Kickstarter campaign that got them the startup capital they needed to make Vive a reality, and all the way up to today, where they have 20 employees, two locations, and press a lot of juice.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Vive Juicery - All About Local, Cold-Pressed Juice

Uinta Brewing Company opened their doors in 1993 with a sole focus on craft brewing -- no pubs or bars, just really great beer. Salt Lake City wasn’t known as a brewing mecca, and previous breweries had all opened with a restaurant attached. So to outsiders, co-founders Will Hamill and Dell Vance were taking a chance, but they had an ace up their sleeve: they knew how to make really, really good beer. What originally began as Great Basin Brewing took root in a rented out mechanical shop with three primary beers. Cutthroat, Golden Spike, and Kings Peak. These three “founding beers” helped Uinta grow throughout the local Salt Lake City and Utah market, and led to a slow and steady expansion.In 2010, the craft brew market exploded. What was originally a hobby and passion for a small niche of the beer-drinking market suddenly became a national obsession, and Uinta’s shadow loomed over the competition. They were in the craft brew market before such a market truly existed, and they had the skill, expertise, and consistency to show how craft beer was meant to be done. 23 years, 30 or so beers, and thousands of stores later, Uinta Brewing Company has grown to be the 38th largest craft brewing company in the country. Will Hamill joins us on the podcast today to share the passionate and unique beginnings of Uinta Brewing Company. His love for the environment and flavorful brews have led to a sustainably run company that operates within strict Utah liquor laws with swift and nimble creativity.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Uinta Brewing Company opened their doors in 1993 with a sole focus on craft brewing -- no pubs or bars, just really great beer. Salt Lake City wasn’t known as a brewing mecca, and previous breweries had all opened with a restaurant attached. So to outsiders, co-founders Will Hamill and Dell Vance were taking a chance, but they had an ace up their sleeve: they knew how to make really, really good beer. What originally began as Great Basin Brewing took root in a rented out mechanical shop with three primary beers. Cutthroat, Golden Spike, and Kings Peak. These three “founding beers” helped Uinta grow throughout the local Salt Lake City and Utah market, and led to a slow and steady expansion.In 2010, the craft brew market exploded. What was originally a hobby and passion for a small niche of the beer-drinking market suddenly became a national obsession, and Uinta’s shadow loomed over the competition. They were in the craft brew market before such a market truly existed, and they had the skill, expertise, and consistency to show how craft beer was meant to be done. 23 years, 30 or so beers, and thousands of stores later, Uinta Brewing Company has grown to be the 38th largest craft brewing company in the country. Will Hamill joins us on the podcast today to share the passionate and unique beginnings of Uinta Brewing Company. His love for the environment and flavorful brews have led to a sustainably run company that operates within strict Utah liquor laws with swift and nimble creativity.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Uinta Brewing Company - It All Comes Back to the Beer

On this episode of The Utah Foodie Podcast, we sit down with Moudi Sbety, co-owner of Lazis Foods, to hear his entrepreneurial journey in the food business, making hummus. Laziz is a local maker of Middle Eastern spreads like their popular hummus, muhammara, and toum garlic sauce that can be found in a variety of local grocery stores like Whole Foods and Liberty Heights Fresh.Moudi grew up in Beirut, Lebanon, a country known for food of incredible spices and flavors—and of course—their hummus. Hummus in Lebanon is much like salsa in Mexico: it's everywhere, and can be used in a variety of dishes, and is served with almost every meal.So when Moudi moved to Logan, Utah from Lebanon and couldn't find any good hummus, he set off to make his own. He and his partner, Derek Kitchen, began sharing their homemade hummus with friends, who eventually convinced them to start re-purposing cream cheese containers and buy their own packaging to start selling their new spread.Today, several years later, Laziz sells their hummus in over 15 grocery stores, and are just a few weeks away from breaking ground on Laziz Kitchen, a new chapter and extension for their business: a deli in the central ninth district in downtown Salt Lake City.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

On this episode of The Utah Foodie Podcast, we sit down with Moudi Sbety, co-owner of Lazis Foods, to hear his entrepreneurial journey in the food business, making hummus. Laziz is a local maker of Middle Eastern spreads like their popular hummus, muhammara, and toum garlic sauce that can be found in a variety of local grocery stores like Whole Foods and Liberty Heights Fresh.Moudi grew up in Beirut, Lebanon, a country known for food of incredible spices and flavors—and of course—their hummus. Hummus in Lebanon is much like salsa in Mexico: it's everywhere, and can be used in a variety of dishes, and is served with almost every meal.So when Moudi moved to Logan, Utah from Lebanon and couldn't find any good hummus, he set off to make his own. He and his partner, Derek Kitchen, began sharing their homemade hummus with friends, who eventually convinced them to start re-purposing cream cheese containers and buy their own packaging to start selling their new spread.Today, several years later, Laziz sells their hummus in over 15 grocery stores, and are just a few weeks away from breaking ground on Laziz Kitchen, a new chapter and extension for their business: a deli in the central ninth district in downtown Salt Lake City.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Laziz Foods - Nothing Lazy About This Hummus

Scott Evans

Let us make a bold statement: Scott Evans is the personification of what we stand for as a podcast. In 2009, Scott saw the potential of Utah’s food scene, the cuisine and concept gaps in the area, and decided he was ready to do something about it.  After his father’s death and before his first restaurant, Scott Evan’s love and passion for sustainable food and progressive ideas led to an exploratory life path where food became the guiding light. He spent years in restaurants and elite five-diamond hotels before setting off on his own path, opening Pago in 2009 in the 9th and 9th neighborhood in Salt Lake City. It was one of the first farm-to-table concepts in Salt Lake City, and at Pago, he created a small army of chefs, baristas, servers, and bartenders who brought quality and energy to the flourishing Salt Lake community. Over the coming seven years, Scott Evans introduced four additional top restaurants in Utah’s food scene.On this episode of The Utah Foodie, we sat down with Scott Evans, the founder of Pago, Finca, East Liberty Tap House, Hub and Spoke, and the newly opened Trestle Tavern. You could say he’s a busy guy. But with these restaurants comes a fascinating story of growth, opportunity, passion, and a commitment to people that truly shows just how valuable these small businesses are to the community.Join us as we get to know local restaurateur Scott Evans, and learn more about how these restaurants have shaped our community.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Let us make a bold statement: Scott Evans is the personification of what we stand for as a podcast. In 2009, Scott saw the potential of Utah’s food scene, the cuisine and concept gaps in the area, and decided he was ready to do something about it. After his father’s death and before his first restaurant, Scott Evan’s love and passion for sustainable food and progressive ideas led to an exploratory life path where food became the guiding light. He spent years in restaurants and elite five-diamond hotels before setting off on his own path, opening Pago in 2009 in the 9th and 9th neighborhood in Salt Lake City. It was one of the first farm-to-table concepts in Salt Lake City, and at Pago, he created a small army of chefs, baristas, servers, and bartenders who brought quality and energy to the flourishing Salt Lake community. Over the coming seven years, Scott Evans introduced four additional top restaurants in Utah’s food scene.On this episode of The Utah Foodie, we sat down with Scott Evans, the founder of Pago, Finca, East Liberty Tap House, Hub and Spoke, and the newly opened Trestle Tavern. You could say he’s a busy guy. But with these restaurants comes a fascinating story of growth, opportunity, passion, and a commitment to people that truly shows just how valuable these small businesses are to the community.Join us as we get to know local restaurateur Scott Evans, and learn more about how these restaurants have shaped our community.—This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://maddoxfinefood.com/" rel="noreferrer noopener nofollow" target="_blank">Maddox Restaurant </a>— Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.<a href="http://www.beltexmeats.com/" rel="noreferrer noopener nofollow" target="_blank">Beltex Meats</a> — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S<a href="https://greenbikeslc.org/" rel="noreferrer noopener nofollow" target="_blank">GREENbike</a> — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Scott Evans of Pago, Finca, East Liberty Tap House, Hub & Spoke, and Trestle Tavern

On this episode of The Utah Foodie Podcast, we bring in two of our state's top food writers and critics to help us craft a perfect night out on the town exploring Salt Lake City's food scene.This is our third installment in our monthly "Food Tips With Foodies" series where we bring in local food experts and talk food for an hour on a pre-selected topic. Last month, we explored Breakfast &amp; Brunch in Utah with Chris Holifield of I Am Salt Lake and Chelsea Nelson of Heartbeat Nosh. In October, we brought in Amanda Rock of Amanda Eats SLC and Jeffrey Steadman from Yelp.com to talk about Fine Dining options around the state.In this episode, we’re with Kathy Stephenson and Heather King:Kathy Stephenson has been The Tribune food writer since 2000, covering all aspects of eating including dining, alcohol, and agriculture. A Utah native, she began working at The Tribune in 1982 while a student at the University of Utah. She honed her journalism skills covering various topics including communities, education, and—fun fact—figure skating during the 2002 Winter Olympics.Heather King is a food writer and restaurant critic for The Salt Lake Tribune, Devour Utah, Downtown SLC magazine, and Examiner.com. She is the co-founder of The Utah Review where she writes about arts, culture, food, and travel. She is the founder of Utah's Ladies Who Lunch groups, a member of the Association of Food Journalists, and a proud Great Dane owner.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

On this episode of The Utah Foodie Podcast, we bring in two of our state's top food writers and critics to help us craft a perfect night out on the town exploring Salt Lake City's food scene.This is our third installment in our monthly "Food Tips With Foodies" series where we bring in local food experts and talk food for an hour on a pre-selected topic. Last month, we explored <a href="http://www.theutahfoodie.com/panels/episode-26-breakfast-brunch-in-utah/" rel="noreferrer noopener nofollow" target="_blank">Breakfast &amp; Brunch in Utah</a> with Chris Holifield of <a href="http://www.iamsaltlake.com/" rel="noreferrer noopener nofollow" target="_blank">I Am Salt Lake</a> and Chelsea Nelson of <a href="http://heartbeatnosh.com/" rel="noreferrer noopener nofollow" target="_blank">Heartbeat Nosh</a>. In October, we brought in Amanda Rock of <a href="http://amanda-eats-slc.blogspot.com/" rel="noreferrer noopener nofollow" target="_blank">Amanda Eats SLC</a> and Jeffrey Steadman from <a href="http://www.yelp.com/" rel="noreferrer noopener nofollow" target="_blank">Yelp.com</a> to talk about <a href="http://www.theutahfoodie.com/panels/episode-23-fine-dining-in-utah/" rel="noreferrer noopener nofollow" target="_blank">Fine Dining options around the state</a>.In this episode, we’re with Kathy Stephenson and Heather King:Kathy Stephenson has been The Tribune food writer since 2000, covering all aspects of eating including dining, alcohol, and agriculture. A Utah native, she began working at The Tribune in 1982 while a student at the University of Utah. She honed her journalism skills covering various topics including communities, education, and—fun fact—figure skating during the 2002 Winter Olympics.Heather King is a food writer and restaurant critic for The Salt Lake Tribune, Devour Utah, Downtown SLC magazine, and <a href="http://Examiner.com" rel="nofollow" target="_blank">Examiner.com</a>. She is the co-founder of The Utah Review where she writes about arts, culture, food, and travel. She is the founder of Utah's Ladies Who Lunch groups, a member of the Association of Food Journalists, and a proud Great Dane owner.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Food Tips With Foodies - An Evening Out in SLC

Many people spend their entire professional careers attempting to find their calling. Dreams are dreamt but never realized. For Todd and Kristin Gardiner, the founders and owners of Taqueria 27, finding their calling was as simple as waking up in the morning.Todd has been working in the food industry for over 30 years and began his career as an ambitious 12-year-old busboy. While he initially began working as a busboy to afford to go bird hunting with his grandfather, Todd quickly was drawn in by the fast-paced, ambitious, and creative environment of the kitchen. For years Todd worked his way up through various restaurants, and at a very young age found himself as the sous chef of Log Haven.It was at Log Haven that Todd and Kristin met, and their true journey began. After years of working at Log Haven, Snowbird, and Z’Tejas, Todd’s dream of opening a restaurant was finally within reach. After months of searching, disappointment, and pivots, Taqueria 27 was born. Their original location on Foothill Drive opened in 2012, and in four short years, two more locations have followed suit.Todd and Kristin had no interest in opening a traditional Mexican restaurant. They saw tacos as the perfect platform to play with creative and inventive combinations, and they wanted to challenge Utahn’s expectations of what a taco could be. It wasn’t Mexican food, it was “Mexicanish.”Several locations, tequilas, and awards later, Taqueria 27 is a flourishing local establishment that has become a favorite to eaters in the Salt Lake Valley. Join us as we sit down with Todd and Kristin and explore the winding, yet focused, the path they took to bring Taqueria 27 to the world. —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah’s five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Many people spend their entire professional careers attempting to find their calling. Dreams are dreamt but never realized. For Todd and Kristin Gardiner, the founders and owners of <a href="http://www.taqueria27.com/" rel="noreferrer noopener nofollow" target="_blank">Taqueria 27</a>, finding their calling was as simple as waking up in the morning.Todd has been working in the food industry for over 30 years and began his career as an ambitious 12-year-old busboy. While he initially began working as a busboy to afford to go bird hunting with his grandfather, Todd quickly was drawn in by the fast-paced, ambitious, and creative environment of the kitchen. For years Todd worked his way up through various restaurants, and at a very young age found himself as the sous chef of Log Haven.It was at Log Haven that Todd and Kristin met, and their true journey began. After years of working at Log Haven, Snowbird, and Z’Tejas, Todd’s dream of opening a restaurant was finally within reach. After months of searching, disappointment, and pivots, Taqueria 27 was born. Their original location on Foothill Drive opened in 2012, and in four short years, two more locations have followed suit.Todd and Kristin had no interest in opening a traditional Mexican restaurant. They saw tacos as the perfect platform to play with creative and inventive combinations, and they wanted to challenge Utahn’s expectations of what a taco could be. It wasn’t Mexican food, it was “Mexicanish.”Several locations, tequilas, and awards later, Taqueria 27 is a flourishing local establishment that has become a favorite to eaters in the Salt Lake Valley. Join us as we sit down with Todd and Kristin and explore the winding, yet focused, the path they took to bring Taqueria 27 to the world. —This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.vivejuicery.com/" rel="noreferrer noopener nofollow" target="_blank">Vive Juicery</a> — A Utah-based cold-pressed juicery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://bluecopperslc.com/" rel="noreferrer noopener nofollow" target="_blank">Blue Copper Coffee</a> — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.<a href="http://www.yelp.com/elite" rel="noreferrer noopener nofollow" target="_blank">The Yelp Elite Squad</a> — Utah’s five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Taqueria 27 - It's Not Mexican, It's Mexicanish

When you think about BBQ, the South immediately comes to mind. It’s the birthplace of BBQ, and opinions are strong. But for Rod and Roger Livingston, the founders of R&amp;R BBQ, BBQ was a fond memory from their childhood family reunions and a fun hobby in their adulthood. After prompting from a friend, Rod and Roger entered a backyard BBQ competition, and before they knew it, they were on the competitive BBQ circuit. And they were good. Really good. After years of competing and winning accolade upon accolade, Rod and Roger began to entertain the idea of actually starting a full-time barbeque joint. They began dabbling in catering, and after three years of growth and lessons learned, their first restaurant was born. And it’s only gone up and up since. On this episode of The Utah Foodie, we learn about R&amp;R BBQ, the restaurant that’s bringing competition-level BBQ combined with simple, family-approved sides to Utah. Oh, and Rod and Roger throw in some home barbecue and smoking tips along the way too. Enjoy.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When you think about BBQ, the South immediately comes to mind. It’s the birthplace of BBQ, and opinions are strong. But for Rod and Roger Livingston, the founders of R&amp;R BBQ, BBQ was a fond memory from their childhood family reunions and a fun hobby in their adulthood. After prompting from a friend, Rod and Roger entered a backyard BBQ competition, and before they knew it, they were on the competitive BBQ circuit. And they were good. Really good. After years of competing and winning accolade upon accolade, Rod and Roger began to entertain the idea of actually starting a full-time barbeque joint. They began dabbling in catering, and after three years of growth and lessons learned, their first restaurant was born. And it’s only gone up and up since. On this episode of The Utah Foodie, we learn about R&amp;R BBQ, the restaurant that’s bringing competition-level BBQ combined with simple, family-approved sides to Utah. Oh, and Rod and Roger throw in some home barbecue and smoking tips along the way too. Enjoy.—This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://maddoxfinefood.com/" rel="noreferrer noopener nofollow" target="_blank">Maddox Restaurant </a>— Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.<a href="http://www.beltexmeats.com/" rel="noreferrer noopener nofollow" target="_blank">Beltex Meats</a> — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S<a href="https://greenbikeslc.org/" rel="noreferrer noopener nofollow" target="_blank">GREENbike</a> — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

R&R BBQ - Competitive Fire to Smoke Your Brisket

If you were to ask an out-of-state visitor what they know about Salt Lake City, they typically default to a few stock answers. Mormonism, Jello, and snow. What many are surprised to learn about is the large and vibrant Greek community that fills the area with art, culture, and delicious food. One such restaurant is Manoli's, a new Greek restaurant that is quickly changing the game for finer Greek cuisine. You could almost say that Manoli Katsanevas was destined to be a restaurant owner. Growing up he washed and bussed tables at Crown Burgers, the restaurant his family owns and operates that is a staple in the Salt Lake City skyline. After attending culinary school and working at Cafe Niche and Fresco, the idea of creating something on his own began to tickle at Manoli's mind.Along with his wife Katrina Cutrubus, Manoli started Manoli's Catering. Manoli and Katrina challenged themselves with diving into a variety of cuisines, whether it was casual tailgate food or high-end, plated meals. And while they constantly created and innovated, they stuck true to a few key principles. Fresh ingredients, simple techniques, with a focus on bringing flavor and freshness to the forefront.These principles guided them, and eventually manifested into Manoli's, a Greek Small Plate Restaurant that opened in September of 2015. Going to their Greek roots, Manoli's offers a unique high-end Greek dining experience that truly highlights the unique Greek culture one finds in Salt Lake City. With an emphasis on community, sharing, freshness, and simplicity, Manoli's brings a much needed Greek dining experience to Salt Lake City.Join us as we learn about the journey Manoli and Katrina have taken, and the inspiration and love that went into developing this new neighborhood staple.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

If you were to ask an out-of-state visitor what they know about Salt Lake City, they typically default to a few stock answers. Mormonism, Jello, and snow. What many are surprised to learn about is the large and vibrant Greek community that fills the area with art, culture, and delicious food. One such restaurant is Manoli's, a new Greek restaurant that is quickly changing the game for finer Greek cuisine. You could almost say that Manoli Katsanevas was destined to be a restaurant owner. Growing up he washed and bussed tables at Crown Burgers, the restaurant his family owns and operates that is a staple in the Salt Lake City skyline. After attending culinary school and working at Cafe Niche and Fresco, the idea of creating something on his own began to tickle at Manoli's mind.Along with his wife Katrina Cutrubus, Manoli started Manoli's Catering. Manoli and Katrina challenged themselves with diving into a variety of cuisines, whether it was casual tailgate food or high-end, plated meals. And while they constantly created and innovated, they stuck true to a few key principles. Fresh ingredients, simple techniques, with a focus on bringing flavor and freshness to the forefront.These principles guided them, and eventually manifested into Manoli's, a Greek Small Plate Restaurant that opened in September of 2015. Going to their Greek roots, Manoli's offers a unique high-end Greek dining experience that truly highlights the unique Greek culture one finds in Salt Lake City. With an emphasis on community, sharing, freshness, and simplicity, Manoli's brings a much needed Greek dining experience to Salt Lake City.Join us as we learn about the journey Manoli and Katrina have taken, and the inspiration and love that went into developing this new neighborhood staple.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Manoli's - A Restaurant Reinventing Greek Food, One Small Plate at a Time

Third-wave coffee has arrived in Salt Lake City, and it shows no signs of slowing down. With a focus on local roasting, high-quality beans, and deep and layered flavor, coffee has become more than a reheated pot of Folgers. One of the most prominent leaders for the third wave coffee revolution is Publik Coffee. The word “Publik” is derived from the Dutch word “Community,” and the feeling of community can be found in every chair, barista, and warm piece of toast. Publik’s dedication to creating a community for coffee lovers of all backgrounds has led to an accelerated expansion into The Avenues and Ninth &amp; Ninth.On this episode of The Utah Foodie, we sit down with Alicia Pacheco, Head Chef of Publik Kitchen, Dylan Sands, Director of Coffee, and Ryan Gee, the Head Roaster of Publik Coffee Roasters. These three have helped execute the mission and vision of Missy Greis, who opened Publik’s doors in 2014. Their commitment to the community extends further than just providing a space for people to gather and collaborate. With a dedication to green energy, local partnerships, and creating a lasting relationship with established neighborhoods.Join us as we sit down with Alicia, Dylan, and Gee, and get an inside look into the history of Publik Coffee Roasters! —This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah’s five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Third-wave coffee has arrived in Salt Lake City, and it shows no signs of slowing down. With a focus on local roasting, high-quality beans, and deep and layered flavor, coffee has become more than a reheated pot of Folgers. One of the most prominent leaders for the third wave coffee revolution is Publik Coffee. The word “Publik” is derived from the Dutch word “Community,” and the feeling of community can be found in every chair, barista, and warm piece of toast. Publik’s dedication to creating a community for coffee lovers of all backgrounds has led to an accelerated expansion into The Avenues and Ninth &amp; Ninth.On this episode of The Utah Foodie, we sit down with Alicia Pacheco, Head Chef of Publik Kitchen, Dylan Sands, Director of Coffee, and Ryan Gee, the Head Roaster of Publik Coffee Roasters. These three have helped execute the mission and vision of Missy Greis, who opened Publik’s doors in 2014. Their commitment to the community extends further than just providing a space for people to gather and collaborate. With a dedication to green energy, local partnerships, and creating a lasting relationship with established neighborhoods.Join us as we sit down with Alicia, Dylan, and Gee, and get an inside look into the history of Publik Coffee Roasters! —This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.vivejuicery.com/" rel="noreferrer noopener nofollow" target="_blank">Vive Juicery</a> — A Utah-based cold-pressed juicery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://bluecopperslc.com/" rel="noreferrer noopener nofollow" target="_blank">Blue Copper Coffee</a> — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.<a href="http://www.yelp.com/elite" rel="noreferrer noopener nofollow" target="_blank">The Yelp Elite Squad</a> — Utah’s five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Publik Coffee Roasters - Good Coffee, Great Community

Mark Mason

Mark Mason hails from Scottsdale AZ, where he found his love for the kitchen and spent his time after work watching and recording famous chefs on VHS. And the more he started dabbling with cooking, and even throwing private food events for his friends, the more Mark realized he wanted to enter the food business.So when his sister Bleu Adams approached him in 2010 about a new concept for a restaurant in Provo, Mark came up to Utah from Arizona to help her launch what would soon be Black Sheep Cafe. His time with Black Sheep and Utah, in general, was intended to be temporary, but now almost four years later they're still hard at work and already on their second restaurant.Mark Mason and Bleu Adams are half Navajo and half Mandan Hidatsa, and much of Mark's passion and inspiration for his food is drawn from his memories of his great grandmother cooking early in the morning in their Navajo Hogan on a reservation, and creating dishes like blue corn mush, a fine grind of blue cornmeal boiled like porridge and garnished with cedar or juniper ash to give a small smokey taste.Today, Mark strives to incorporate Native American cooking tradition and food with an American take, in hopes that we see a resurgence of indigenous food in our food scene.Join us for a great conversation that takes us through all of this and more with Mark Mason of Black Sheep Cafe and our host Chase Murdock.—This episode of The Utah Foodie was hosted and produced by Chase Murdock. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Mark Mason hails from Scottsdale AZ, where he found his love for the kitchen and spent his time after work watching and recording famous chefs on VHS. And the more he started dabbling with cooking, and even throwing private food events for his friends, the more Mark realized he wanted to enter the food business.So when his sister Bleu Adams approached him in 2010 about a new concept for a restaurant in Provo, Mark came up to Utah from Arizona to help her launch what would soon be Black Sheep Cafe. His time with Black Sheep and Utah, in general, was intended to be temporary, but now almost four years later they're still hard at work and already on their second restaurant.Mark Mason and Bleu Adams are half Navajo and half Mandan Hidatsa, and much of Mark's passion and inspiration for his food is drawn from his memories of his great grandmother cooking early in the morning in their Navajo Hogan on a reservation, and creating dishes like blue corn mush, a fine grind of blue cornmeal boiled like porridge and garnished with cedar or juniper ash to give a small smokey taste.Today, Mark strives to incorporate Native American cooking tradition and food with an American take, in hopes that we see a resurgence of indigenous food in our food scene.Join us for a great conversation that takes us through all of this and more with Mark Mason of Black Sheep Cafe and our host Chase Murdock.—This episode of The Utah Foodie was hosted and produced by Chase Murdock. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Black Sheep Cafe - Native American Cuisine and the Provo Food Scene

Naked Fish

When thinking about high-quality, fresh sushi, a restaurant in Utah doesn’t immediately jump to mind. But Johnny Kwon, one of the founders and the owner of Naked Fish Japanese Bistro, is working to dispel that assumption. High-quality, authentic sushi can be found in Salt Lake City, and it will change your expectations about what sushi, and Japanese cuisine, can be. Before Naked Fish Japanese Bistro arrived on the Salt Lake City food scene in 2009, the Latitude Group owned and operated numerous restaurants throughout Salt Lake City, Park City, and the Wasatch front. Mikado, the first Japanese restaurant in the state, was under their umbrella. After a series of unfortunate legal issues, Mikado and the Latitude Group went under. What was left in the wake were some of the top chefs in the state, and a hole that needed to be filled.Johnny Kwon and his business partners took on the challenge, and Naked Fish Japanese Bistro was born. Their goal was to put authentic Japanese cuisine and high-quality food as a priority in all of their decisions. With Akane Nakamura serving as Executive Chef and Sunny Tsogbadrakh as Executive Sushi Chef, Naked Fish places an emphasis on quality and attention to detail both in the front, and back, of the restaurant.Join us as we learn about the detailed sourcing that goes into the food, beverages, and preparation of every item at Naked Fish, as well as the tips and tricks to eat sushi like a pro.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When thinking about high-quality, fresh sushi, a restaurant in Utah doesn’t immediately jump to mind. But Johnny Kwon, one of the founders and the owner of Naked Fish Japanese Bistro, is working to dispel that assumption. High-quality, authentic sushi can be found in Salt Lake City, and it will change your expectations about what sushi, and Japanese cuisine, can be. Before Naked Fish Japanese Bistro arrived on the Salt Lake City food scene in 2009, the Latitude Group owned and operated numerous restaurants throughout Salt Lake City, Park City, and the Wasatch front. Mikado, the first Japanese restaurant in the state, was under their umbrella. After a series of unfortunate legal issues, Mikado and the Latitude Group went under. What was left in the wake were some of the top chefs in the state, and a hole that needed to be filled.Johnny Kwon and his business partners took on the challenge, and Naked Fish Japanese Bistro was born. Their goal was to put authentic Japanese cuisine and high-quality food as a priority in all of their decisions. With Akane Nakamura serving as Executive Chef and Sunny Tsogbadrakh as Executive Sushi Chef, Naked Fish places an emphasis on quality and attention to detail both in the front, and back, of the restaurant.Join us as we learn about the detailed sourcing that goes into the food, beverages, and preparation of every item at Naked Fish, as well as the tips and tricks to eat sushi like a pro.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Naked Fish Japanese Bistro - The Flavor Is in the Details

After traveling all over Europe, Tanner Slizeski and Josh Hill weren’t struck by the art or by the architecture. It wasn’t the history, or any of the museums that kept Tanner and Josh up at night. It was the Mediterranean street food. Specifically, it was the döner kebab: the food cart staple made with beef and lamb cut off a marinated spit.In fact, one of Spitz’s owners even jumped in a river in Amsterdam off of a bet when his friend told him a döner kebab was on the line. And that’s how Spitz was born: two young and fanatical Turkish food lovers set on bringing it to Utah with an American take, good local beer, and a great atmosphere.In October 2013, Spitz opened its doors right downtown on 35 E Broadway and today they are one of Salt Lake City’s busiest lunch destinations and late-night stops for dinner and a beer. On our show, they announce a second location in Sugarhouse, talk about how they got the restaurant started, address their previously criticized wait times on their food, and told us where they’re headed in the future.Join us for a fun episode all about European street food and getting to know Josh and Tanner, the fun duo behind Utah’s Spitz restaurant.—This episode of The Utah Foodie was hosted and produced by Chase Murdock. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

After traveling all over Europe, Tanner Slizeski and Josh Hill weren’t struck by the art or by the architecture. It wasn’t the history, or any of the museums that kept Tanner and Josh up at night. It was the Mediterranean street food. Specifically, it was the döner kebab: the food cart staple made with beef and lamb cut off a marinated spit.In fact, one of Spitz’s owners even jumped in a river in Amsterdam off of a bet when his friend told him a döner kebab was on the line. And that’s how Spitz was born: two young and fanatical Turkish food lovers set on bringing it to Utah with an American take, good local beer, and a great atmosphere.In October 2013, Spitz opened its doors right downtown on 35 E Broadway and today they are one of Salt Lake City’s busiest lunch destinations and late-night stops for dinner and a beer. On our show, they announce a second location in Sugarhouse, talk about how they got the restaurant started, address their previously criticized wait times on their food, and told us where they’re headed in the future.Join us for a fun episode all about European street food and getting to know Josh and Tanner, the fun duo behind Utah’s Spitz restaurant.—This episode of The Utah Foodie was hosted and produced by Chase Murdock. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Spitz - All About the Döner Kebab and Mediterranean Street Food

When you interview over 50 different food, coffee, and beverage entrepreneurs over a year, you begin to notice certain trends. They’re all passionate about their craft, feel a calling to create, and want to contribute to a growing community. The aspiration to put Utah on the foodie map can be found in ways big and small. For Briar Handly, the co-owner of Handle and HSL, developing a hyper-local, hyper-seasonal restaurant was one way to help Utah take one giant step forward. Briar Handly, along with Melissa Gray and Meagan Nash, shared an interest. They loved small plate meals featuring seasonal, local ingredients. They loved restaurants that had a local vibe but served high-quality food. Rather than leaving Utah to find this experience, they wanted to bring a new style of dining to the Beehive State. From there, Handle was born. Located up in Park City, Handle opened its doors in 2014. With a menu that changes daily and a strong focus on supporting local artisans, ranchers, and farmers, Handle’s core vision led to the opening of HSL in Salt Lake City in April 2016. With the goal of creating approachable food that also challenges people’s comfort levels, Handle and HSL have begun to take firm root into the Utah food scene, and draw inspiration and encouragement from the other entrepreneurs in the community. Join us as we sit down with Briar Handly and Alexa Norlin, their Executive Pastry Chef, as they guide us through their culinary road map.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah’s five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

When you interview over 50 different food, coffee, and beverage entrepreneurs over a year, you begin to notice certain trends. They’re all passionate about their craft, feel a calling to create, and want to contribute to a growing community. The aspiration to put Utah on the foodie map can be found in ways big and small. For Briar Handly, the co-owner of Handle and HSL, developing a hyper-local, hyper-seasonal restaurant was one way to help Utah take one giant step forward. Briar Handly, along with Melissa Gray and Meagan Nash, shared an interest. They loved small plate meals featuring seasonal, local ingredients. They loved restaurants that had a local vibe but served high-quality food. Rather than leaving Utah to find this experience, they wanted to bring a new style of dining to the Beehive State. From there, Handle was born. Located up in Park City, Handle opened its doors in 2014. With a menu that changes daily and a strong focus on supporting local artisans, ranchers, and farmers, Handle’s core vision led to the opening of HSL in Salt Lake City in April 2016. With the goal of creating approachable food that also challenges people’s comfort levels, Handle and HSL have begun to take firm root into the Utah food scene, and draw inspiration and encouragement from the other entrepreneurs in the community. Join us as we sit down with Briar Handly and Alexa Norlin, their Executive Pastry Chef, as they guide us through their culinary road map.—This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.vivejuicery.com/" rel="noreferrer noopener nofollow" target="_blank">Vive Juicery</a> — A Utah-based cold-pressed juicery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://bluecopperslc.com/" rel="noreferrer noopener nofollow" target="_blank">Blue Copper Coffee</a> — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.<a href="http://www.yelp.com/elite" rel="noreferrer noopener nofollow" target="_blank">The Yelp Elite Squad</a> — Utah’s five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Handle + HSL Restaurant - Appreciate Tradition

Take a deep breath, and picture yourself sitting at a table in the morning. It’s time for breakfast. What is on the plate in front of you? Waffles, eggs, bacon, sausage, maybe some fresh fruit? Now imagine lunch. Probably looks a little different, huh? For those obsessed with the finer things in life (waffles), that doesn’t have to be the case. Especially if Pierre Vandamme has anything to say about it. Pierre Vandamme was born in Brugge, Belgium, and grew up with frites and waffle stands serving as the go-to hangout spot for him and his friends. Food mainly served as a social element for Pierre, but deep family traditions and an immense variety of food in Belgian cuisine always kept his mind and stomach intrigued. When the opportunity to move to the United States arrived, Pierre and his wife made the jump to Salt Lake City.For years Pierre worked in aviation and flew all over the United States and to South America. But after his aviation career ended abruptly, Pierre felt a deep need and desire to reinvent himself. After a chance meeting with fellow Belgian Philippe Wyffels, Pierre and Philippe wanted to bring good, authentic Belgian food to the community.After years of perfecting and refining old family recipes, they introduced their Liege Waffle to the streets of downtown Salt Lake City, and Bruges Waffles &amp; Frites was born. What followed was an exciting journey through some staples of the Utah food scene (hello Downtown Farmer’s Market), exciting opportunities at unique destinations, like a restaurant at the very top of the Canyons Resort, and a surprise feature on Man vs. Food on The Travel Channel, that shot them into local fame. Pierre guides us through his winding and enlightening story, and he truly embodies the fact that passion and a little bit of humor can take you a long way.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Take a deep breath, and picture yourself sitting at a table in the morning. It’s time for breakfast. What is on the plate in front of you? Waffles, eggs, bacon, sausage, maybe some fresh fruit? Now imagine lunch. Probably looks a little different, huh? For those obsessed with the finer things in life (waffles), that doesn’t have to be the case. Especially if Pierre Vandamme has anything to say about it. Pierre Vandamme was born in Brugge, Belgium, and grew up with frites and waffle stands serving as the go-to hangout spot for him and his friends. Food mainly served as a social element for Pierre, but deep family traditions and an immense variety of food in Belgian cuisine always kept his mind and stomach intrigued. When the opportunity to move to the United States arrived, Pierre and his wife made the jump to Salt Lake City.For years Pierre worked in aviation and flew all over the United States and to South America. But after his aviation career ended abruptly, Pierre felt a deep need and desire to reinvent himself. After a chance meeting with fellow Belgian Philippe Wyffels, Pierre and Philippe wanted to bring good, authentic Belgian food to the community.After years of perfecting and refining old family recipes, they introduced their Liege Waffle to the streets of downtown Salt Lake City, and Bruges Waffles &amp; Frites was born. What followed was an exciting journey through some staples of the Utah food scene (hello Downtown Farmer’s Market), exciting opportunities at unique destinations, like a restaurant at the very top of the Canyons Resort, and a surprise feature on Man vs. Food on The Travel Channel, that shot them into local fame. Pierre guides us through his winding and enlightening story, and he truly embodies the fact that passion and a little bit of humor can take you a long way.—This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://maddoxfinefood.com/" rel="noreferrer noopener nofollow" target="_blank">Maddox Restaurant </a>— Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.<a href="http://www.beltexmeats.com/" rel="noreferrer noopener nofollow" target="_blank">Beltex Meats</a> — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S<a href="https://greenbikeslc.org/" rel="noreferrer noopener nofollow" target="_blank">GREENbike</a> — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Bruges Waffles and Frites - Share the Fun, Waffles, and Frites

On this episode of The Utah Foodie, we sit down with some movers and shakers in Utah who know a thing or two about the best breakfast and brunch spots throughout the state! This episode is the second installment of our monthly series, "Food Tips From Foodies," where we bring in some of Utah's best food critics, chefs, podcasters, and food enthusiasts to talk about everything and anything in the Utah food scene. Check out our last Food Tips From Foodies where we talk about fine dining in Utah.Today we're joined by Chelsea Nelson and Chris Holifield:Chelsea Nelson is the founder of the food and craft cocktail blog, HeartbeatNosh.com, and also heads a local Cocktail Club. Chelsea has always been a writer first and foremost, and after putting herself through college waiting tables in the SLC area, her love for the food and beverage community grew. In 2009, she launched her first food website, Nosh Maven - which later morphed into Heartbeat Nosh. She has loved writing about food and cocktails as the SLC food scene has blown up over the past 5 years, and has found SLC to be a wonderfully collaborative and supportive community for food writers and bloggers. She is a Digital Marketing Director for a local nonprofit by day and loves spending time with her husband, Russ, and 1 1/2-year-old, Clementine.Chris Holifield is the host and producer of the I am Salt Lake podcast. After helping organize a handful of the very first local "instawalks" (Instagram meetups) in the summer of 2012 and spending countless hours wandering the streets of SLC trying to showcase the city through photography, he decided to take things up a notch by interviewing people from the Salt Lake City area. With over 3 years of doing the podcast, he has interviewed over 200 people from local businesses, art, music, film, and anything else he finds intriguing. The podcast has struck a chord with the locals and has slowly risen to the top of one of the most listened to podcasts along the Wasatch Front. You can find the podcast on iTunes, Stitcher Radio, or at www.iamsaltlake.com.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

On this episode of The Utah Foodie, we sit down with some movers and shakers in Utah who know a thing or two about the best breakfast and brunch spots throughout the state! This episode is the second installment of our monthly series, "Food Tips From Foodies," where we bring in some of Utah's best food critics, chefs, podcasters, and food enthusiasts to talk about everything and anything in the Utah food scene. Check out <a href="http://www.theutahfoodie.com/panels/episode-23-fine-dining-in-utah/" rel="noreferrer noopener nofollow" target="_blank">our last Food Tips From Foodies</a> where we talk about fine dining in Utah.Today we're joined by Chelsea Nelson and Chris Holifield:Chelsea Nelson is the founder of the food and craft cocktail blog, <a href="http://www.heartbeatnoshcom/" rel="noreferrer noopener nofollow" target="_blank">HeartbeatNosh.com</a>, and also heads a local Cocktail Club. Chelsea has always been a writer first and foremost, and after putting herself through college waiting tables in the SLC area, her love for the food and beverage community grew. In 2009, she launched her first food website, Nosh Maven - which later morphed into Heartbeat Nosh. She has loved writing about food and cocktails as the SLC food scene has blown up over the past 5 years, and has found SLC to be a wonderfully collaborative and supportive community for food writers and bloggers. She is a Digital Marketing Director for a local nonprofit by day and loves spending time with her husband, Russ, and 1 1/2-year-old, Clementine.Chris Holifield is the host and producer of the I am Salt Lake podcast. After helping organize a handful of the very first local "instawalks" (Instagram meetups) in the summer of 2012 and spending countless hours wandering the streets of SLC trying to showcase the city through photography, he decided to take things up a notch by interviewing people from the Salt Lake City area. With over 3 years of doing the podcast, he has interviewed over 200 people from local businesses, art, music, film, and anything else he finds intriguing. The podcast has struck a chord with the locals and has slowly risen to the top of one of the most listened to podcasts along the Wasatch Front. You can find the podcast on iTunes, Stitcher Radio, or at <a href="http://www.iamsaltlake.com/" rel="noreferrer noopener nofollow" target="_blank">www.iamsaltlake.com</a>.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Food Tips With Foodies - Breakfast and Brunch in Utah

There’s something about Southern cooking that evokes the memories of warm feelings, lazy afternoons, and cool summer nights. Southern cuisine is all about sharing and comfort, and the focus on family is dominant. While Utah doesn’t necessarily have the same kind of charm as the South, we definitely have the same love for family and large, traditional meals. For Amy Britt, the desire to bring her childhood experience to Utah complimented our community perfectly.This week we sit down with Amy Britt, the owner of Pig &amp; a Jelly Jar. Known for its homemade, local, from scratch food, Pig &amp; a Jelly Jar encompasses all of the delicious flavors and feel of the South, with a very local Utah feel and connection. Whether partnering with local produce vendors or having a restaurant in a historic district in Ogden, Pig &amp; a Jelly Jar have deep roots in the Utah food scene.Founded in 2012, Pig &amp; a Jelly Jar nestled into the revamped Liberty Park neighborhood and became a breakfast and lunch hot spot. With chicken and waffles, from scratch burgers, and creative PBR cocktails, the menu was perfectly paired with an intimate and fun space and top-notch service, the Southern love spread throughout Salt Lake City.Like many entrepreneurs, for Amy Britt expansion came unexpectedly after she stumbled upon a beautiful location in Ogden. From there, the Southern love only continued to spread throughout the valley. And the future looks bright. And local. And really, really fresh.Join us this week as we sit down with the owner of Pig &amp; a Jelly Jar, Amy Britt, and learn the history of this Utah staple that has brought the Southern charm to Utah.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Maddox Restaurant — Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.Beltex Meats — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900SGREENbike — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

There’s something about Southern cooking that evokes the memories of warm feelings, lazy afternoons, and cool summer nights. Southern cuisine is all about sharing and comfort, and the focus on family is dominant. While Utah doesn’t necessarily have the same kind of charm as the South, we definitely have the same love for family and large, traditional meals. For Amy Britt, the desire to bring her childhood experience to Utah complimented our community perfectly.This week we sit down with Amy Britt, the owner of Pig &amp; a Jelly Jar. Known for its homemade, local, from scratch food, Pig &amp; a Jelly Jar encompasses all of the delicious flavors and feel of the South, with a very local Utah feel and connection. Whether partnering with local produce vendors or having a restaurant in a historic district in Ogden, Pig &amp; a Jelly Jar have deep roots in the Utah food scene.Founded in 2012, Pig &amp; a Jelly Jar nestled into the revamped Liberty Park neighborhood and became a breakfast and lunch hot spot. With chicken and waffles, from scratch burgers, and creative PBR cocktails, the menu was perfectly paired with an intimate and fun space and top-notch service, the Southern love spread throughout Salt Lake City.Like many entrepreneurs, for Amy Britt expansion came unexpectedly after she stumbled upon a beautiful location in Ogden. From there, the Southern love only continued to spread throughout the valley. And the future looks bright. And local. And really, really fresh.Join us this week as we sit down with the owner of Pig &amp; a Jelly Jar, Amy Britt, and learn the history of this Utah staple that has brought the Southern charm to Utah.—This episode was sponsored by…<a href="http://krcl.org/" rel="noreferrer noopener nofollow" target="_blank">90.9FM KRCL</a> — Community Connection and Music Discovery<a href="http://www.eatchocolateconspiracy.com/" rel="noreferrer noopener nofollow" target="_blank">The Chocolate Conspiracy</a> — A project in pure, raw, honey-sweetened chocolate.<a href="http://maddoxfinefood.com/" rel="noreferrer noopener nofollow" target="_blank">Maddox Restaurant </a>— Featuring completely from scratch recipes in Perry, UT. since 1949, sourced and crafted from the finest ingredients available.<a href="http://www.beltexmeats.com/" rel="noreferrer noopener nofollow" target="_blank">Beltex Meats</a> — A small butcher shop utilizing local meats and sustainable practices. Specializing in the craft of whole animal butchery at 511E 900S<a href="https://greenbikeslc.org/" rel="noreferrer noopener nofollow" target="_blank">GREENbike</a> — Salt Lake City’s non-profit bike share. Their bikes are ready to ride, one-size-fits-all, and located at popular downtown hot spots. Take as many 1-hour rides as you want for an entire year for only $75.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on <a href="https://www.ventriclemedia.com/presents/the-utah-foodie-podcast" rel="noreferrer noopener nofollow" target="_blank">Ventricle Presents</a>, and stay connected with us on <a href="https://www.instagram.com/theutahfoodie/" rel="noreferrer noopener nofollow" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheUtahFoodie/" rel="noreferrer noopener nofollow" target="_blank">Facebook</a>, and <a href="https://twitter.com/theutahfoodie" rel="noreferrer noopener nofollow" target="_blank">Twitter</a>. Copyright © Ventricle Media, LLC • <a href="https://ventriclemedia.com" rel="noreferrer noopener nofollow" target="_blank">ventriclemedia.com</a>

Pig & a Jelly Jar - Southern Charm Served Up Hot and Fresh

The best podcast episodes about true crime. For any thrill seeking podcast listeners who just can't get enough of the captivating stories of murderers and criminals. This topic has all the best episodes from many different true crime podcasts.  Add episodes you're interested into your queue below!

Best True Crime Podcasts

The best podcasts about ourselves as well as the world through the lense of Science. Specific topics include things about our brain, emotions to biology, physics and more!