Welcome to How the Sausage is Made with Chris Cosentino where I talk with chefs, restaurateurs, athletes, philanthropists, and others who inspire me. We look below the surface, behind the curtain, and dig deep to learn how the sausage is made, maybe literally in some cases.
Music by:
Tommy Guerrero
ANDY RICKER worked in restaurants, fields, factories, shops and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, Oregon, USA in 2005. He has since gone on to open and close several other restaurants of a similar ilk in Portland, Los Angeles, Ls Vegas and New York City and is the founder and managing director of Som beverage company. A two time James Beard Award winner and a once upon a time holder of a Michelin star for Pok Pok Ny in Brooklyn, NY, Andy lives in Chiang Mai, Thailand with his wife and partner Kung and their six cats. He is also the author of three cookbooks, Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand, Pok Pok: The Drinking Food of Thailand, and Pok Pok: Noodles.
Marc-Olivier Frappier is a partner-chef of Mon Lapin, a 50-seat bistro in Montreal’s Little Italy and Rôtisserie La Lune. Mon Lapin was named Canada’s Best Restaurant 2 years in a row by C100B, and received a Michelin Recommendation.
Tracy Malechek- Ezekiel and her husband Arjav Ezekiel own and operate Birdies restaurant in Austin. Birdie's is an award-winning, forward thinking concept we like to call "fine-casual," which means you can expect that we take the same care in sourcing and preparing your food and curating our wine as a fancy joint, but in a no frills, counter service setting.
Chef Aitor Zabala is a visionary chef known for his mastery of modernist cuisine and his ability to craft immersive dining experiences. In November 2024, Aitor reintroduced Somni as an independent venture. This latest iteration continues to reflect his Catalan heritage while embracing the rich culinary landscape of Southern California, where he has made his home.
You can take the man out of Kansas City, but not Kansas City out of the man. Missouri-native Darryl Bell Jr.knows that eminently. He’ll be the first to acknowledge that this city, steeped in history, jazz, and world-class barbecue, flavored and seasoned his upbringing in countless ways that linger. Since its founding ten years ago, Stateline Road BBQ has expanded to include three sauces, two dry rubs, sausages and more. They are available on Bell’s Stateline Road website and as well at Stateline Road Smokehouse located in the Napa Valley.
