Podcast: Play in new window | Download | Embed

Making Cassoulet With Sunday Dinner Club • Chicago, Turnip Butcher To the World • Gus Couchell of Greek Islands on the Mediterranean Way of Life

GO HERE TO SUBSCRIBE AT iTUNES

______________________________________________________________________________

(1:35) It’s the dead of winter episode, and first up I hang out in the kitchen as Sunday Dinner Club (sibling to Honey Butter Fried Chicken) makes cassoulet… 500 portions of cassoulet for about 20 dinners in the next month and a half:

Christine Cikowski, and duck confit.

I wrote two posts at the Reader about this process, with lots more pictures; you can read them here and here. If you’re interested in going to one, email [email protected]

(18:31) Afterwards, Josh Kulp of SDC and I talk a little about the Alinea Baby fuss. I wrote about it, less as a serious incident than as a social media sensation/goof, here.

(23:48) Next I talk to Adam Shprintzen, author of The Vegetarian Crusade:

A longer and somewhat different version of the interview appeared here at the Reader. The vegetarian dishes or restaurants I mention include ma po tofu at Lao Sze Chuan, which of course is not vegetarian overall, the dosa at Udupi Palace and chole bhatura (below) at Annapurna.

(37:41) Finally, I talk with Gus Couchell, owner-manager of Greek Islands in Greektown.