Classic Eats

The new rules of dining out

The experience of dining has changed more in the last 60 years than perhaps any time in history. James Beard Award winning author and New York hospitality veteran Adam Re

Coffee Part 2

Coffee is now in fourth wave. One of creation, innovation and creativity from the barista on a level unseen in its history.  Ryan Castelaz of Discourse Coffee is one of s

Coffee Part 1

The story of how the dried fruit of an African shrub came to be one of the most consumed drinks in the world is full of as much lore as legend. Culinary historian Jeanett

The Speakeasy

A conversation with James Beard Awarded mixologist, Jim Meehan, about the classic cocktail revival and his speakeasy PDT.    Classic Eats with Kyle Johnson Cherek is cre

The Ones Who Disappeared

In the age of celebrity chefs, culinary historian David S. Shields has written The Culinarians. Kyle discusses the unknown American chefs of the 19th and early 20th centu

The Chicago Way Part 2

The Chicago Way, the book, is an oral history of how Chicago’s culinary ascendancy transpired. Chef Carrie Nahabedian is our guest   Classic Eats with Kyle Johnson Chere

The Chicago Way

The Chicago Way, the book, is an oral history of how Chicago’s culinary ascendancy transpired. Thoughtfully curated by culinary writer Bob Gebert, Kyle delves into some o

The Restaurant Critic

What role does the restaurant critic really play? For our culture, for communities, for the cities the restaurants they review? Former NY Magazine critic weights in. Cla

Black Chefs In the White House

The unsung and often pivotal role of the black chefs who have cooked for our presidents has historically been overlooked. Whether enslaved chefs cooking for the Founding

Season Recap - Greatest Hits

A recap of our 1st season of Classic Eats. We revisit highlights and few that landed on the cutting room floor.  Classic Eats with Kyle Johnson Cherek is created and hos

Paul Bocuse

Mentor, one of the pillars of Nouvelle Cuisine, holder of 3 Michelin stars for 55 years. Chef Paul Bartolotta, cooked for Bocuse in his apprenticeship, and revisits the c

Did the Roman’s invent the Drive-thru?

Do the origins of the fast food drive-thru begin with the Roman's? Author Adam Chandler of Drive-Thru Dreams joins Kyle to talk fast food, how much history it may really

The Hamburger

There is perhaps no food item more American, or whose origins are more full of more lore.  Sef Gonzalez, Hamburger historian, joins Classic Eats to suss out the truth. 

Why French

In a nation of immigrants, why did French cookery  become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weigh in. Why French?  C

Why French

In a nation of immigrants, why did French cookery  become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weigh in. Why French?  C

8- 45th Parallel

Halfway between the North Pole and equator, the 45th parallel is legendary as a goldilocks zone and perfect region for wines and much more. We explore the storied region.

Old Fashioned

 In the holy trinity of cocktails, Martini, Sazerac, & the Old Fashioned, the latter has perhaps the most lore and myth. Chin Chin. Classic Eats (&drinks). Classic Eats

Frozen Custard

Frozen custard. Is it truly soft serve’s better cousin, dressed to the culinary nines with the perfect trifecta of eggs, cream, and the right temperature of chilling? Cl

Pink Squirrel

18th century French liqueur + one of Madison Avenue’s most ridiculous campaigns, plus an iconic cocktail bar in Milwaukee.  It’s the is history of the Pink Squirrel. Cla

Bread

Bread, specifically wheat bread, has defined life, class, and our human history since the neolithic. Join Kyle and guest author bread scholar William Rubel. Classic Eats