Spring has officially sprung, and we've got all sorts of refreshing food topics to cleanse your palate. First, in the Appetizer, we'll light a fire under you with a talk about the charcoal-infused cuisine at Weber Grill. Then in the Intermezzo, we hang out with America's favorite legume with a chat about how to incorporate peanuts and peanut butter. Our Entree dives into the starchy realm of potatoes. And finally, for Dessert, we're talking about the food traditions of spring's religious holidays.

For our Appetizer, we’ll chat about the steaming broth and spicy sauce of Pho Grand. Then in the Intermezzo, we’re talking peppers, from the mildest bell to the hottest ghost. Our Entree deals with a favorite of Midwestern winters: Casseroles. And finally, for Dessert, we tackle the tricky matter of Upscale Comfort Food.

Enjoy!

But what should you drink when you go to brunch? If you're in the vast majority of people, you'll probably opt for a Bloody Mary or a Mimosa. Kyle and I are on opposing sides of this divide, so gladiators, enter the arena! Round 1...FIGHT!

Even when we disagree, I love having Kyle over to talk food and drink, so thanks to him for stopping by to fight with me! And please, feel free to stop by our Facebook page to vote on which drink should reign supreme.

Since it’s January, and everyone’s talking about beginnings, we’re kicking off our third year with an episode all about breakfast. For the Appetizer, we’ll start off the day with the aptly named Goody Goody Diner. Then in the Intermezzo, we get into the wide and wonderful uses for biscuits. Our Entree takes a broad look at how breakfast fits into modern society, while Dessert will focus on a very breakfast-y trend: The Complications of Brunch.

Enjoy!

Before the evening of our meal, though, Chris got the opportunity to go over to Acero and interview executive chef Adam Gnau about his background and his style of cooking.

Thanks so much to Chris and to Chef Gnau for his time! Enjoy the interview, and be sure to stop by Acero and order some of these dishes to see all this talent in action.

For this month’s Appetizer, we fend off the cold with the warm welcome at Acero. Then in the Intermezzo, we’ll sweeten your lives by talking about the various uses of honey. We’ll wrap up the holiday season in the Entree, with a talk about holiday bread-baking, and finally, our Dessert segment takes aim at one of America’s more distressing trends: Food Waste

For this month’s Appetizer, we find a bit of the country in the midst of a city by visiting Farmhaus. Then in the Intermezzo, we’ll add some spice to your life by talking about the best ways to incorporate paprika. The holiday season gears up in the Entree with a chat about the annual Thanksgiving feast, and finally, our Dessert broaches a pretty hot-button topic in modern society: Gluten-Free Diets.

Guest host Tiffany Greenwood (Episode 20) joins in to talk about a program that has us gnawing at our TV screens. Enjoy! 

For October’s Appetizer, we’re jetting across to the Mediterranean for a Greek dinner at Olympia. Then in the Intermezzo, we’ll enthuse over the best uses for pickles. We’ll roll out an Entree about the massive world of breads, and for Dessert, we’ll get boozy by discussing the recent trend of abandoning corked wine for the modern convenience of twist-off caps.

Guest host Jeffrey Ricker (Episode 19) joins in for Small Plate #1, which is a quiz: Cheese or Band Name? It's harder than it sounds! Play along and see how you do!

Join Andy and this month's guest host (Jeffrey Ricker) for a brand spaking new Four Courses!

We started off at Pi (P-I), a pizza parlor that has gotten attention from some very important quarters. Then we headed to the Royale for some booze in the garden. Our third stop was at the Kitchen Sink for some Cajun-inspired comfort food. And finally, we hit up two popular places for dessert: A cupcake shop called “The Cup” skews modern, but we also hearkened back to some traditional desserts with a visit to The Fountain on Locust.

We’re especially interested to see how discussions about food trends change over time.  That’s right; it’s an all-Dessert episode. Sharing food pics on social media, the pitfalls of the restaurant business, the irritating buzzwords of the food world, and the contentious issue of No-Reservation Restaurants are all revisited. Has anything appreciably changed since we talked about these issues? That's something you'll have to decide for yourself. Enjoy!

In our Entree, we'll talk about the best ways to incorporate vegetarian dishes into an omnivorous diet without going overboard. Then in Dessert, we'll get into the tricky etiquette of what vegetarians' social obligations are, and what meat-eaters owe them in return. Finally, in the Carryout, we attempt to cajole each other into giving a hated vegetable another try. Enjoy!

For July's Appetizer, we get our breakfast on at a local waffle joint where only the food is taken seriously. Then in Booze, Kyle expounds on the never-ending joy (and almost limitless options) that jello shots offer to the well-rounded drinker. For our Entree, we ask ourselves what foods best represent America, and if eating anything in particular can be considered an act of patriotism. In Dessert, we scratch the surface of Pop-Up Restaurants, and wonder if they portend a new way of dining. Finally, in the Carryout, Andy blows a gasket over a fruit that is long overdue for an ass-kicking. If complaining about fruit salad isn't American, what is?