Snacky Tunes

In this week’s episode, we sit down with Amir Nathan & Jordan Anderson - the co-owners of Sami & Susu, the Mediterranean restaurant and specialty store in the Lower East Side.In Summer 2020, Sami & Susu originally launched (from two Maison Premiere alums) as a popular pop-up in Brooklyn and Manhattan, known for its vibrant dishes inspired by family recipes and the history of regional cooking throughout the Mediterranean. Now, Sami & Susu lays down roots in the LES and offers all-day menus and pantry item staples. Then we dip into our archives for one of our all time favorite performances with The Pizza Underground. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up y

We sit down with our favorite baking couple in town, Gemini Bakehouse’s owners Hannah and Connor Smith to chat about their rise in the LA baking scene.  We learn about their magical moment when they met, how they started their wholesale business out of their house and their eventual brick & mortar in Silverlake.  They are also doing a Thanksgiving focused pop-up with La Sorted’s 11.19 - 11.21, so check it out! We also dig into the archives from one of our favorite shred bands from NYC, Huh.  Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more

One of our oldest and most cherished friends, Nika Carlson, is the Cider Queen of Greenpoint Cidery. Discovering her love for cider from her old bar, The Drink, Nika has been on the entrepreneurial path to bring natural cider to New York and the world. Inspired by farmhouse practices, natural wine, and the long history of apples in America, her ciders are made with traditional methods, local ingredients, and minimal intervention. Fermented from all New York apples, they are 100% dry, aged, unfiltered, and un-refined. Each cider is hand made in small batches, and  limited release experimental ciders are made with fruits, herbs, and flowers foraged from the surrounding land. Because it’s made by hand, each batch, and each bottle, is unique.  We dip into our archives and go back to 2014 with a very special performance from Adrianne Lenker. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who shar

For a very special episode five-hundred we sat down with author, comedian, vintner and all-around food lover, Eric Wareheim, to chat about his new book, Foodheim: A Culinary Adventure. He also shares with us a very vibey playlist, Heimy’s House, for anyone’s next dinner party that is in need of some tasty tunes. This episode also includes three of our favorite live tracks from our archives, from She Keeps Bees, Reggie Watts & PORCHES.  Thank you to everyone who helped us reach this incredible milestone and here’s to five-hundred more!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Vi

We crack open a few oysters and talk about Santa Barbara seafood with chef and co-owner of Bar Le Côté, Brad Mathews. We explore his history of cooking in upstate New York, his move to the West Coast, and the opening of BLC with Daisy & Greg Ryan of Companion Hospitality.  Then we enjoy a live performance from Opus Orange, along with a healing conversation from their frontman, PB.  We talk about his new release, Object Lessons, the inspirations of PB’s long career and how music has brought him closer to the people in his life. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our

We sit down with nominated James Beard Rising Chef Ana Castro. Her new Mexican tasting menu restaurant, Lengua Madre, just landed on the New York Times 2021 List of Restaurants they are most excited about. We trace her journey from Mexico City to India to New York to Copenhagen and finally New Orleans, where she now calls home. She wants her guests to understand the story of her life as they journey through her dishes, leaving them with a sense of empathy.  Then we dig into our archives to pull out a classic performance from Xenia Rubinos from 2013 in anticipation of her critically acclaimed 3rd album. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly

We are joined by Alex Phaneuf & Or Amsalam, co-owners & co-operators of Lodge Bread Co. Full Proof Pizza and Hasiba. They share their story of their rise into the LA bread scene, along with their humble beginnings baking in their backyard.  They chat about the music that got them through those early days and their contribution to the growing pizza scene. Then we dig into our archives to hear singer-songwriter Mia Gladstone perform her special blend of pop, R&B and jazz for us. Her debut EP, Grow, earned high praise, and her latest single, “GEEKIN”, has been turning heads too.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, o

We sit down for a can of cider with Soham Bhatt, the co-founder of Artifact Cider Project. We talk all things New England, including heritage apple varieties, their new tasting room and how his background in bio-tech allows them to make experimental cider! We also chat about how Artifact is working to make the cider scene more diverse and open. Then we dig into our archives to pull out a classic performance from Dangerbird Records Studio, featuring the psychedelic Tropa Magica. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radi

Sol Han, the chef behind LittleMad, the recently opened Korean-American restaurant in Koreatown in partnership with HAND Hospitality.Chef Sol was born in Korea and raised in New York, and spent the last decade working in acclaimed New York restaurants, including Michelin-starred Le CouCou, and Ai Fiori under James Beard award-nominated Michael White. LittleMad is chef Sol's debut restaurant. It reflects his unique cooking perspective – a combination of his Korean heritage and favorite nostalgic dishes, with his training in French and Italian kitchens, to redefine what “New American” cuisine can be.We head back into our archives to share a special performance from one of our faves, THICK. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It

On a special food only episode of Snacky Tunes, Greg talks with two of his closest friends about their entry into the culinary world after a professional career in the music industry.  Travis Hayden is a music business industry veteran turned chef. He’s worked in Michelin star kitchens and is the founder of Cali Bolo and El Travieso Burger.Luis Ceron is a Mexico City born / Vancouver raised tour manager and restaurateur. His restaurants under the Trocadero Group include Frito & Cruel, Lou’s pizza, Kuren, Jefe San Ramen and the soon to be opened, Distrot.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local indep

Back in March of 2018 we sat down with Vanda Asapahu of Ayara Thai for what would be, unbeknownst to us, our last in person interview for a long, long, long time.  Somehow in the shuffle of the world shutting down, we misplaced the interview...until now!  It’s a beautiful tale of family, food and building a special place for community and also is a snapshot of the restaurant industry before everything we knew about it changed forever. Then we are so excited to have TOMI back in for a live performance and to chat about her new track “Lemon Tree” which will be coming out on her new debut “Sweet, Sweet Honey”. It’s an insightful conversation about the creative process, going home and letting go. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists to

This week’s food guests are Tamy Rofe and Felipe Donnelly, husband and wife team behind beloved Colonia Verde in Fort Greene and newly opened Disco Tacos in Williamsburg. Felipe, a Colombian chef who spent his childhood throughout Spain, Brazil and Mexico, and Tamy, a sommelier, worked for award-winning global advertising agencies for more than a decade, before they began to host weekly dinner parties in their apartment. The dinner series quickly grew in popularity and evolved into pop-ups, and then their first restaurant in Soho, Comodo. In 2014, the restaurateurs opened James Beard award-nominated Colonia Verde, the Latin American restaurant in Fort Greene known for its sold-out Sunday Asado backyard party series featuring guest chefs from around the world. The team also operates Comparti, a full-service catering company, and Casa by Colonia Verde, a pantry and marketplace of curated prepared foods, fresh produce, home goods, wine and more.In Summer of 2020, they wanted to bring moments of joy during a stre

Today’s episode is all about community and we’re spending time in two of our favorite cities to celebrate! First up we’re in Chicago, sitting down with Jenner Tomaska (Executive Chef & Owner) and Katrina Bravo (Creative Director & Owner), who are on the precipice of opening their first restaurant, Esmé. They share their vision of changing the perception of fine dining, the plan for local philanthropy and how they will integrate themselves into their neighborhood, Lincoln Park. Their newborn son, Roman, also joins us for some spirited conversation!Then we head to our headtown, Philadelphia, to chat with Mike McGuiness, who plays guitar in Rid of Me and runs Knife Hit Records.  We chat about the pandemic's influence on their new EP, their future plans for shows and what goes into selecting the perfect cover song. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories

On today’s episode, we sit down with Tim Wiechmann, the award-winning chef and restaurateur (and musician) behind some of Boston's most beloved restaurants, including Bronwyn, T&B Wood-Fired and Turenne Bagels.A first generation German-American, Tim played guitar professionally with jazz and blues musicians like Ron Levy and Melvin Sparks throughout his 20s. He ended up pursuing a culinary career and worked in internationally acclaimed kitchens like Taillevent, L’Arpege and Joel Robuchon, before returning to Boston in 2007 to open his first restaurant, T.W.Food. In 2013, Tim opened Bronwyn, the German-inspired tavern and beer garden, which received Esquire’s Best New Restaurant award in 2013 and a positive review from The Boston Globe; followed by T&B Wood-Fired and Turenne Bagels, both of which are centered around a custom stone hearth wood-fired oven.We also head into our archives for a perfect Sunday set from Moon Hooch. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), i

On today’s episode, we sit down with one of our favorite LA chefs, Andy Doubrava, who currently oversees the kitchen of Santa Monica’s Rustic Canyon.  We chat about the restaurant’s role as an enduring neighborhood spot, his deepening relationship with farmer’s market purveyors and his advice for what he looks for in hiring chefs. We also head into our archives for a perfect Sunday set from Small Black. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.or

We catch up with Nathan Hazard, owner and proprietor of Littlebear Bottleshop, located in the San Bernardino mountains. We took about his journey from the music industry to the beverage world, the winding path that took him out of LA and how his new store is the ultimate COVID pivot. Then we dip into our archives for one of delicious electronic performance from The Present.  Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Sn

On this week’s episode, we chat all things culinary and challah with LA based food stylist & photographer, Aliza J. Sokolow.  Our conversation takes us to the start of her career in food during the 2009 financial crisis, as she shares tips about her professional journey, her pivots during an impressive career and her continuing work with charity. She also shares a preview about her first book “THIS IS WHAT I EAT” coming out with Random House Kids / Rodale Books in Summer of 2021. Then we dip into our archives for one of our favorite sister led indie bands, Lucius, as we enjoy their delightful performance from the shipping container from 2012. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mix

As we ease back into drinks with friends, we are joined by our newest friend and rum entrepreneur, Marc Farrell. In summer 2019, young Trinidadian entrepreneur Marc, a Harvard Biz alum + Starbucks' youngest ever VP, set out on his own to challenge expectations around rum in the U.S. and reinvigorate the way people taste, experience and talk about the spirit, launching a premium rum brand that did away with the tired old pirate and plantation tropes and instead genuinely reflected his Caribbean heritage. Now Ten To One's award-winning rums can be found in bars + restaurants throughout NYC + the country and online for nationwide shipping. NYC-based Children Having Children is emerging from the pandemic and joins us live to talk about their new single and video for “Too Little Too Late.” The track finds Children Having Children exploring a new instrumental palette reminiscent at times of Bjork and Tori Amos. We talk about their new video and the prospect of upcoming shows as we get back to normal. CHC wants our

We sat down with the legendary LA Hainan Chicken Whisperer, Johnny Lee, to talk about his restaurant, Pearl River Deli. We discuss growing up in East LA, his perspective on cooking Chinese food and the upcoming plans for his dinner menu. Then we sit down with brothers Keaton & Kacey of Raised on TV to chat about their new album, “Fernando” and to enjoy some live tracks of some of their recent releases. We talk about recording as brothers, their singles only release plan and what recording was like during the pandemic. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, ww

Bay Area native David Nayfeld is the Executive Chef and Co-Owner of the award-winning restaurants Che Fico and Che Fico Alimentari in San Francisco. Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. In 2018, Nayfeld opened his first restaurant, Che Fico, which features Italian cuisine through the lens of California. In 2019, he opened Che Fico Alimentari, a Roman-inspired, wine- centric restaurant and Italian market featuring traditional Italian fare.  Che Fico was named one of Bon Appetit's Top 10 Best New Restaurants in America as well as one of Esquire Magazine's Best New Restaurants. Additionally, Nayfeld was named Star Chefs 2019 Rising Star Chef and in 2020, received CBS San Francisco’s Jefferson Award for Public Service for his pioneering program called “Family Meal” which helped feed people in need during the COVID-19 pandemic. Tulsa, OK trio Wilderado recently released their new single “Head Right” and will be announcing the band’s