Having A Night

Well, friends, this is sort of a 'series finale' for the Having A Night Podcast. As Ari says in this ep, "we've basically done it". We've had on guests we've loved, guests we've hated (KIDDING!), we've talked about scintillating things and things so boring they could send a stone into a deep snooze. And now, we're hoping to take Having A Night in some more *live*, *theatrical* directions. If you've been listening to us for the last FOUR years, we cannot thank you enough. Knowing there were people on the other end of the microphone -- particularly during the pandemic -- kept us sane and kept us going. And if you suddenly stumbled upon this podcast and have never even heard of us, go back and listen to the whole back catalogue! There are some juicy, good episodes that we think (?) will stand the test of time. And let it be known that we reserve the right to come back and podcast any time we damn well please! Until we talk to you next, we'll be on instagram and hoping to rustle up a Live Chip Hour. So if you have any ideas of theaters or anything you'd like to see live and in the flesh... Let us know! We love you, we cherish you, and we couldn't -- no, we WOULDN'T! -- have done it without you. Learn more about your ad choices. Visit podcastchoices.com/adchoices

And we don't mean 'boo' in the Halloween sense. In this episode, we uncover the hollow (literally!) trend that is bucatini. We also delve into another bu--burrata, that is. NYMag issued a scathing expose on the once-famed ball of cream. Is this ill repute deserved or is there a place in the pantheon of cheeses for our milky friend? Of course, it wouldn't be August if we didn't have a section on tomatoes (sandwiches, raw sauces, etc.) and zucchini (this is a must-cook situation. Zoodles left Sophie with a permanent mental scar.) and all the ways you can keep your kitchen cool by not turning on your stove. And don't worry, we didn't forget to go to the Queens Night Market -- it's TONIGHT! We take a virtual tour of the vendors, ie say a bunch of names out loud and squirm in our seats with delight at what we will be eating this evening! So tune in next week to hear how many Tibetan Momos is too many Tibetan Momos. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week is all about where to go and what to do in the great city of New York! When people (including people under the age of 21) visit from out of town, what are the major food groups one MUST hit? Pizza is at the top of the list, but must be in the form of the slice joint. Bagels are an essential, but don't you dare go near a place that serves unicorn bagels. The steakhouse, the Oyster Bar, the classic American diner... Lots to cover, including the pretzel of sliced meats, ie pastrami. Has the Empire State Bldg. jumped the shark? Has anyone ever been on The Circle Line? This, and other important questions go unanswered in this great citywide episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

I can be hard for a couple of millennials to keep up with Gen Z. It's a Hot Girl Summer, at least we know that part. But when it comes to Girl Dinner, are we behind the trend or are we so ahead of the curve that we've been Girl Dining for years and have long since forgotten about it? Hot Girl Walks are a newfangled moniker for 'walking while thinking', and by our use of the word 'newfangled', you can probably tell that thinking while walking is the norm for us. As usual, we get sidetracked by talk of sandwiches and groin enlargement, but please do bear with us! We love you -- happy summer! Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Pils is fresh, the sausages are thick, and the cry of dekuji issues from our lips. Yes, we're back from our *shared* vacation-- sort of tanned, very full, and nearly ready to commit to a week of teetotaling and juice cleansing! We go deep on 'responsible drinking' and shallow on the chicness of ponchos. There's talk of the ultimate roast beef sang (that's sandwich in collegiate language), the ultimate potato (cooked not just in oil but also STOCK), and the ultimate replacement for the arancini (hint: it has very little to do with arancini.) Thanks for tuning in! Learn more about your ad choices. Visit podcastchoices.com/adchoices

The air of Canadian Wildfires has swept into NY and the sky is yellow... Apocalypse is on the brain. But we won't let that get us down! First of all, there's a naked woman across the street, which certainly buoys the mood. And then, we have packing to talk about! How to channel all your energy into one look -- are you a Jacqueline Bissett or are you gonna be out there rocking Jams World? And did you know that if you're the guy wearing the fun shirt, you better bring the attitude to go with it? We talk summer shoes, the 'Don't Rain on my Fedora' crowd, and how to wear a straw hat like you DGAF. We're off next week, but we'll catch you the week after, live from Italy! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Orange Oil is our favorite food, but what about its gruesome twin, the Orange Oil Stain? This week starts off with some Real Talk about the dearth of desserts on-hand (yogurt and granola ain't gonna cut it anymore) and the sad truth that sometimes, mediocre food can make a person (e.g. Sophie) eat more, in the hopes of attaining culinary nirvana. Then, prepare for a bumpy segue into small talk! How to have it, why we're having it, and whether there is some way to dispatch with it altogether. Is our generation a bit too anxious to trauma-bond? Is talking about the weather a snooze, or politeness itself? These questions, with absolutely zero answers, in this episode of your favorite podcast. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Did you spent the week blissfully biting into the metaphorical heart of the artichoke or chewing on a fibrous outer leaf? The answer is probably: both. Artichokes take center stage in this episode until they are rudely booted off in favor of raw, off-the-rails topic: THE VEGGIE SANDWICH. And boy does this episode get heated! Chevre proves more divisive than anticipated, but the gloves really come off when it comes to the Italian hero. We live by one credo, and one credo only: THOU SHALT NOT LET IT BE AN ANTIPASTI ACID FEST. If you've ever gotten down with hummus spread thin on toasted seeded bread, danced with a pickled shallot on Sourdough, or divined your future in an herbaceous aioli, look no further than this earthy ep. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What are your Hopes and Dreams? Have you been busy thinking about what you hope for the Having A Night gals and the Having A Night Family? Us too! And in this episode we talk all about it, starting with nudity and other potentially humiliating behaviors that we would like to indulge in more often. As usual, we mix our metaphors, get completely off-track, and can barely recall where we began. All of which is to say, it's a regular dang Having A Night Ep! Learn more about your ad choices. Visit podcastchoices.com/adchoices

First, we gotta recap the World Marmalade Awards, where Sophie took a silver in the First Timer's category. This quickly ushers in the hot topic of jelly vs. jam vs. marmalade, but soon we're out of the sweets and onto the savory subjects, ie PIZZA. Where to get it, what kind of flop it needs, what crust is best... This is an unplanned, off the cuff, but EXTREMELY exciting deep dive into excitement about one of -- if not THE -- most perfect food of all time. Learn more about your ad choices. Visit podcastchoices.com/adchoices

N.B. -- audio is not the greatest in this episode, but we hope you'll enjoy nonetheless! The accidental theme of this ep is what pantry items survive the 'nuclear holocaust' and also what ingredients we need in the event of a 'nuclear holocaust', aka an airbnb with no grocery store around for miles. Fish pate ranks fairly low on the list of things that do well over a 5-year time period, while beans get a 5-star Having A Night stamp of approval. Parmesan breezes onto the list of things we need no matter what, while canned tomatoes barely eke out a mention. Plus, plenty of news from Germany during the famous spargelzeit... Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this peripatetic episode, Ari and Sophie hop from Easter to food poisoning to the true meaning of the word 'shank'. They can't answer the question 'what is a cassoulet?' but they CAN tell you that scallions must be chopped and never served whole-from-the-grill. Find us on instagram @havinganight and we'll answer any burning questions... Or we'll just make up some of our own and answer those. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's time for a deep dive into portability. The portability of FOOD, to be precise. Burritos check the box but tacos fall short. Dumplings? No can do. Sandwiches teeter on the brink, depending on how they are packaged and how stuffed they are. We also take a deep dive into our own intellects and patchy knowledge with a superficial tour through 'inflation', 'economics' and 'cellphone addiction.' Ari correctly identifies herself as 'self-competitive' and Sophie tries to win her over to the side of the salami cone. Learn more about your ad choices. Visit podcastchoices.com/adchoices

More potatoes are discussed -- apologies are issued to wedge fries; clear gaps in our potato famine knowledge are exposed... Then it's onto a dissection of the tasting menu: is it a thing of the past or a thing of the future? Is it ever enough food? And the grimmest of all: what happens when 'share' plates aren't large enough to be truly shared? Learn more about your ad choices. Visit podcastchoices.com/adchoices

We take an unanticipated tour through Fried Potatoville... Hot takes are given on Hot Tots. Plus: the County Fair. Ultimate Americana, or vestigial tradition? Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Ari tries to keep the guardrails on while Sophie tries to jump over them. The Oscars were watched. Duck was eaten. Cabbage is discussed. At length. Its sweetness, its versatility. Also, chips and where we stand on all the new-fangled healthy versions. Is a Dorito its own category? Where do Now-N-Laters, Starburst, and Hi-Chews rank in terms of chew, waxiness, and flavor? These questions, topics, and more, including pugnacious outbursts by both hosts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ari and Sophie try to come up with genius pairings for each Best Picture nominee, mostly failing to make a cohesive menu. Ari hasn't seen any of the films but she's not letting that stop her from voicing her opinions! Turns out, seeing the trailer is JUST like seeing the movie. Happy hot dog fingers, everyone! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Learn more about your ad choices. Visit podcastchoices.com/adchoices

We unpack Ari's wedding (with plenty of distraction along the way.) Has the pandemic made Ari bad at socializing with a martini glass? Do we need an intro? These questions, and more, answered in this Very Important Episode.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

What to say about an episode that's been nearly a year in the making? By which we mean... We took almost a year off! How the hell did that happen? Well, Ari got married, the girls were geographically separated for 3 months, yadda yadda, EXCUSES, EXCUSES! And a year-long absence is INEXCUSABLE, but we hope you'll welcome us back into your ear holes! XOXO Ari & Sophie Learn more about your ad choices. Visit podcastchoices.com/adchoices

At last, Having A Night: Wedding Season comes to a close. Ari still isn't married, but at least she has a venue and a date, if not a dress and a jazz trio. This season, the girls dug into the crevices of the Wedding Industrial Complex and somehow emerged unscathed. They parsed first dances and after parties, dessert tables and tiered cakes, fairy lights and candles, placement and free-for-alls. In this final episode, Sophie lays to rest the weddings Ari could have had, and Ari offers the best advice of the season: the whole point is to enjoy the process. Otherwise, why bother? The girls have talked and talked and then talked some more, but we hope the only thing you've really taken away from our judgmental blathering is that there is always room to do things your own way, even though wedding planners, magazines, and your friends' (or celebrity) weddings are telling you otherwise. You're putting on a show, hunnies. Make the most of it. XOXO! See you next season, Ari & Sophie Learn more about your ad choices. Visit podcastchoices.com/adchoices

CAKE SMACKDOWN: Design vs. Taste! We're putting all our money on TASTE, the clear frontrunner in this prize fight. Who wants a beautiful cake with no flavor? If you fondant fonDO… step aside. We've all seen “Shallow Hal” (shame on us, millennials)! We want our cake to TASTE like Gwyneth, no matter what she LOOKS like! Dear Tony Robins: please hypnotize all brides to see beneath the fondant! Also in this episode: Sophie plans Ari's engagement party PLUS why pie is is always the wrong choice. Learn more about your ad choices. Visit podcastchoices.com/adchoices

You've survived it all -- the endless toasts, the crack-of-dawn hair & makeup shift, the mic feedback during the ceremony... You grazed the floor with your butt during SHOUT and cried during the first dance even though the band sucked. You ate three pieces of cake, two bottles of wine, and zero water. The wedding is over, right? You've done your part and then some? WRONG. You better get your ass into gear because after the party is the after party and only then can you hit the hotel lobby. But don't pass out for too long because in the AM, you know have to get your booty to the chafing-dish derby, aka the wedding brunch. Don't get us started on the phrase "rehash the bash", just give us the actual hash...browns. This ep is about the optional wedding add-ons, aka the After Party and the Brunch, and boy have we got some opinions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

If music be the food of love, then you better pump the jams and play something great at your wedding. The DJ/Band dispute is a tale as old as time and both girls want to rock DJ. Now that that's settled, does an electric violin kill the vibe or electrify the dancefloor? And where is the string quartet in all of this? Can't we just let strings be strings instead of warping them into an Ed Sheeran arrangement? Has the Dirty Dancing jump surpassed iconic and gone straight to cheugy, or is it really the time of your life? These answers, and more, in this episode of NOW That's What I Call Music: The Having A Night Wedding Edition. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The girls may not be location scouts but they sure do have opinions on where you should have your wedding. Vibe is paramount. Finding a new way to say 'vibe' is also paramount. Vibes unearthed during this hour-long convo include the cheugy farm vibe, the sterile loft vibe, and the Stepford country club vibe. Obviously, the correct answer to where you're getting married is D, None of the above. Ari unloads and downloads about the venue currently in her top position and Sophie lends an excited yet sympathetic ear while somehow managing to stay negative about weddings generally. XOXO! The HAN girls. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Speeches. Toasts. Roasts.  The best man thinks he's headlining The Comedy Cellar. Your dad has been speaking off-the-cuff for 45 minutes. 6 sorority sisters, 1 mic. And everyone's opening line begins with “FOR THOSE OF YOU WHO DON'T KNOW ME.” We're issuing a trigger warning for everyone who's ever roasted, toasted, speeched, or been speeched. Consider yourself warned. XOXO! Ari & Sophie Learn more about your ad choices. Visit podcastchoices.com/adchoices

What better way to celebrate your wedding than playing a massive game of WHO WORE IT BEST with all your closest friends!? Last week's episode covered bachelorettes, and that means this week, it's the Bridal Party... which, when you really think about it, is just a big ol' horse and pony show. Who's got the best updo? Beach waves? Best strap situation? Most inoffensive walking pace? Ladies, it's time to parade your girlfriends for all to see! In $700 single-use, jewel-toned polyester, no less! Are Bridal Parties the most obvious marker of Le Basic Bitch Wedding? Do not listen to this episode if your answer is NO. Learn more about your ad choices. Visit podcastchoices.com/adchoices

After a long, unannounced hiatus, the girls are now COVID-free and ready to dive into the Bachelor/Bachelorette Party, which has recently swelled from simple "party" into the bachelor/bachelorette three-day-weekend. It's hard to say exactly when this shift occurred, but it was probably around the same time as the emergence of the welcomed-by-some, dreaded-by-most Four Day Wedding Weekend. The Stag-do/Hen-do can be an opportunity for a bacchanal (THE PURGE, but sexy?) or an opportunity to spend QT with the pals you loved most. Sophie and Ari are on opposite sides here, but the one thing they agree on? For the love of god, you DON'T have to mix friend groups -- if they haven't become close since first meeting, it's probably because they don't like each other very much. SAHRRY FOR BURSTIN UR BUBBLE, PALS! Ok that's all -- listen and love and like and subscribe. XOXO! The HAN girls. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The girls heard your pleas for a wedding planner, and have arrived with the ultimate answer: Ryan Hill, the head honcho and owner of Apotheosis Events. If your image of a "wedding planner" is the-gal-in-the-black-dress-looking-miffed-while-she-screams-into-her-headset, Ryan is about to turn that idea upside-down. Vivacious, kind, and hysterical, he sees his role as part Stage Manager, part Producer, and part Therapist, and coming from a Broadway background, theatricality is front-and-center at every event. In this ep, he answers all-important questions, like "how many minutes of fireworks is too many minutes of fireworks?" and "wait, a wedding cake costs HOW MUCH!?" Suffice to say, the gals feel immeasurably wiser after this scintillating convo. Thanks to Ryan for taking time out of his deservedly busy schedule to talk to us, and to Nick Westrate for knowing he'd be the perfect match. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Thanksgiving rolls around but once a year, and the girls could not be more amped that it's making its presence known in the form of PUMPKIN. From here on out, it's nothing but spiked cider and holiday parties. In spite of a minor argument over cranberry sauce, Ari & Sophie are on the same page: sticklers for the absolute classics. Why screw around with what's already perfect? They wax on about their Thanksgiving hopes and dreams, PLUS -- don't worry, Season 4 is still Wedding Season. The girls go to town recapping an absolutely chic city wedding and settle the matter of theater in the round and its nuptial role. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Who's coming & who's getting snubbed???? Sophie & Ari have all your answers to who should be surrounding you on the most important day of your life! No pressure! Learn more about your ad choices. Visit podcastchoices.com/adchoices

You want to make sure your guests are happy and drunk at your wedding…. But how much are you willing to cough up? This week we go through various tiers of WEDDING BARS. Full? Premium?! BEER AND WINE ONLY? Lots of revelations are made this week folks, and the verdict even surprised us. Tune in for all things cocktail hour and leave your feelings about champagne toasts at the door! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cocktail attire? Black Tie? Been there, done that, bought the t-shirt. For Ari and Sophie, w-e-d-d-i-n-g spells COSTUME PARTY. A chance to steal the attention from the bride with an absolutely smashing outfit (mostly joking here, folks, not to worry.) We're talking Hoedown Chic, Playful Hawaiian, and Creative Formal. Yes, the girls are positively gagging for specificity when it comes to dress code. Adjectives abound -- are you a Colorful or a Festive? Oh, and speaking of, whatever happened to hats? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Name your top 5 wedding canapés and prepare for war. This week the girls are unloading all their wedding-food gripes (BEFORE the professional guests get the mic). What is it about synchronized servers that turns you on? If salmon and chicken were a real-life DUET.... who would be on piano? But actually WHY is wedding food so sucky??????!!! Is it the formality? The fillet? Both? Touché. Buckle up folks, you're in for some big opinions about chicken satay. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We vow to take you as our lawfully wedded listeners…. That's right! Bell's are RINGIN' cause Ari and Sophie are BACK for an all new season dedicated to possibly the biggest night to be had…. WEDDING NIGHT! This season is all about throwing the ultimate party. Listen in for the 10 commandments of wedding planning, an engagement story for the ages, the great ‘band v. DJ' debate and so much more. It's a season filled with guests from the wild world of weddings: planners, florists, caterers, bakers…. need we say more? Listen, subscribe and tune in for HAVING A NIGHT: WEDDING EDITION! And follow @havinganight for all the delicious visuals. Learn more about your ad choices. Visit podcastchoices.com/adchoices

SEASON FINALE!! In a groundbreaking, first-ever, tell-all interview filled with never-before-seen personal stories of strength, perseverance, and what she ate for breakfast this morning, Madame Sophie Von Haselberg BARES. IT. ALL. The much-adored, fiercely-funny, mayo-ambivalent-multi-hyphenate QUEEN speaks OUT about strawberry yogurt, fasting, and what went down in the early 2000's at a club in China that opens at 7AM. Legendary interviewer Larry King is resurrected from the dead, taking on the body and voice of Ari Venturi in this earth-shattering exposé that cannot-be-missed. We're taking a break before season 4 but we've still got heaps of incredible content to listen to and watch! Scroll through our backlog of seasons past and check out our vids on YouTube.com/havinganight. AND join us for CHIP HOUR every Wednesday on Instagram Live at 6PM ET! Xoxo

You know her voice, you know her taste, you know she goes heavy on the mayo.... But do you really know the woman we all listen to, laugh with, and love every week, aka The Jewish Italian American Princess herself, Ariana Venturi? This is the EXPOSE you've been waiting for, the tell-all interview with journalist S'Oprah von Haselberg. From the childhood nostalgia of her culinary heroes to piercing insights like "if chicken is on the grill, there has to be sausage on the grill, too", this is an episode you won't want to miss. Delve deep into her psyche as these two brainiacs discuss entertaining as actors and entertaining as hostesses, aka entertaining vs. entertaining. And in a reveal you never could have seen coming, Ari is forced to answer the age old question: What Is Your Desert Island Chip?

A lot of people don't understand that 'A Life of Partying' can and should be a noble pursuit. Bryan Dayton is not one of those people. Founder of Half Eaten Cookie Hospitality group, which operates 5 killer restaurants in Colorado including OAK at Fourteenth, Bryan knew from a ripe young age that he wanted to spend his precious time on this earth mixing cocktails and giving others the kind of NIGHT this podcast is all about. That is to say, one filled with delicious food and bev, great music, lively conversation....and that certain je nais se quoi we're always talking about. Listen in for some hot tips on entertaining at home, balancing a cocktail, and why sustainable cattle farming is the cause we all need to get behind!

Annie Favia is the brain, heart, and soul behind Favia Wines and Erda Teas. Though born in Connecticut, she's the NorCal gal of our dreams— a viticulturist with an obvious green thumb, a deep respect for nature and how it sustains us, and the sunny, engaging disposition of someone who knows her shit but isn't about to lord it over you. Can you tell we fell in love with her over the course of our conversation? In this episode, we go deep on Cabernet Franc, what drew Annie to wine, how she got into growing her own herbs for teas, and how she likes to host at home. Predictably, we invited ourselves over for dinner as soon as we get our cross-country road trip under way. We know a dinner at her place would be one to remember. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What were you doing in your early 20s? Starting a restaurant empire with nothing more than a BFA and a song? Yeah. That's what we thought. Renee Erickson is the kind of chef/restauranteur/cookbook author/fearless woman that dreams are made of. Owner of multiple –and most would say, the best– food destinations in Seattle, including The Walrus and the Carpenter, The Whale Wins, Bar Mesuline, Bateau, and General Porpoise Doughnuts and Coffee; possessor of a James Beard Award and two time cookbook author, Erickson has approached her glorious career not with her eyes locked on the prize, but rather with a bravery and open-heart that has made her food and restaurants the uniquely delicious places they are today. On this episode we're talking Washington wine, whipped butter, and why you should never feel shame about kicking your friends out of your goddamn kitchen. Her new cookbook, 'Getaway: Food & Dink to Transport You' is filled with the stories and recipes we all need coming out of the past 14 months of Covid hell. Listen now! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ian Cauble is the wine guy you want to have in your ear. And by "wine guy" we mean just one of 269 Master Sommeliers in the WORLD, and the recipient of the Best Young Sommelier in the World and TOPSOMM awards. If you saw the documentary SOMM, you know exactly who we're talking about. (Blonde. Lots of flash cards. Passionate as hell.... Is that ringing a bell? ) And if you didn't, then please stop reading and turn on your television immediately. Not only is Ian knowledgeable beyond imagination about every aspect of wines, he's also willing and eager to share that knowledge, evidenced in his venture SOMM SELECT. It's like a local wine store if your local wine store was manned by one of the greatest somms in the world. Sounds pretty groovy, right? Settle in as we talk about vermouths, what varietals we should be drinking more of, and what Ian's desert-island wine would be. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mark and Phil Kovitz were born into a beloved Beverly Hills chocolate family. When they eventually took over the business, they decided to reconceptualize the cocoa-kingdom their mother had built and bring in some modern flavors and techniques with the help of acclaimed pastry chef Kris Harvey. &Sons is now leading the luxury chocoalte game and making some of the most beautiful, delicious, and creative sweets that money can buy. Pop Rock Praline? Passion Fruit Caramel? We were lucky to try some of these INSANE chocolates live on air and let's just say the snozzberries taste even better than snozzberries! AND! Just in time for mother's day, here's a little gift: Get 10% off your order of &Sons chocolate by using the code 'havinganight' at checkout! What's sweeter than that?? Learn more about your ad choices. Visit podcastchoices.com/adchoices

You may recognize Sheldon as the chill dude from Hawaii who was voted Fan Favorite on not one but two seasons of Top Chef. But he's also part of a brigade of chefs shining light on Hawaiian cuisine and gently insisting that it be given its due. His new book, COOK REAL HAWAII goes way beyond poke and Kalua pig, and delves into the people and cultures that make Hawaiian food such a unique fusion. After all, where else but on the world's most isolated land mass can you get Polynesian, Japanese, Chinese, Korean, Filipino, AND Portuguese influences? Talking to Sheldon was like talking to a pure ray of sunshine -- a very knowledgeable ray of sunshine, that is. We get into the ultimate Pupus, how to casually feed 500 people at a birthday (hint: allow other people to bring dishes!), and whether cooking on the beach is actually worth it. XOXO Ari & Sophie Learn more about your ad choices. Visit podcastchoices.com/adchoices

We know you've had fried chicken. Maybe you even love to douse your crunchy bird in hot sauce. But that is NOTHING compared to what Kim Prince is doing at her LA restaurant, Hotville Chicken. Born into the family that invented Nashville Hot Chicken, she is carrying on the Prince tradition, bringing their famous (and, naturally, secret) recipe to the West Coast. Just how hot are we talking? Let's put it this way: one of the heat levels is called TOE TAG. As in... You're probably leaving in a body bag if you finish a whole order. We had such a blast talking to Kim Prince, and as you'll hear, we also got VERY hungry. Her menu doesn't stop with chicken -- we're talking sweet teas, smoked mac & cheese, and.... Sorry, we lost our train of thought because we were salivating! The point is, Kim is an absolute legend -- hilarious, honest, and an absolute font of knowledge. Enjoy the episode and thank you to Jenn Harris for hooking us up with her! XOXO Ari & Sophie Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Psssst, do you party?" asks Meghan Mcneer on the homepage of one(!) of her marvelously curated party companies, Standard Party Supply. We've never loved a question more. If Having A Night had a magical sorceress sister who could make all of our dinner party dreams come true... it would be this gal. This week, we had the absolute honor of speaking with the tablescape queen and maximalist party maven herself. After years working as an editor at beloved design mag Domino, Mcneer started Standard Party Supply and Project Bon Vivant, two dinner party-centric companies dedicated to maximum FUN. Do you need some purple and gold tassels to decorate your table? A napkin that turns into a temp tat? How about an entire "Lobster Bake & Shake" delivered to your doorstep? We assume the answer is YES, or else you wouldn't be listening to this podcast! She even used her magical powers to make us our very own signature cocktail "A NIGHT" so that you've got the perfect answer when someone asks what you're having! Oh Meghan Mcneer, where have you been all our lives!? Listen now if you like to party!! "A NIGHT" created by Garett Carr from @caferoze in Nashville 1 oz empress gin 1oz luxardo Bitter Bianco .5 creme de violette .5 cocchi americano Stir, rocks, lemon twist Make sure to follow @meghanmcneer, @standardpartysupplyco and @projectbonvivant for all your party needs! And see you this Wednesday April 14th for CHIP HOUR on Instagram Live at 6PM ET! xo Ari and Sophie Learn more about your ad choices. Visit podcastchoices.com/adchoices

Time to finish what we started! This week we're diving head first into the freezer.... aka, "where food goes to die" or "a blackhole of the space/time continuum." Remember folks, your standard Frigidaire does NOT have medical-grade cryogenic powers! It's time to face the music and toss out all that freezer burn hath touched. Get out your painters tape and sharpie and join us as we get ruthless with the chicken carcasses and frozen bone broths of yore. Plus! We are taking a good hard look at our tool situation and some of those monkey things (we see you, silicon avocado preserver) have got. To. Go. Listen in for more spring cleaning tips and catch us every other Wednesday at 6PM ET for Chip Hour on Instagram Live! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Food promoter? Culinary entrepreneur? Pizza partner? Whatever you call him, Lawrence Longo is carving out his own unique path in the food world. He is the founder and CEO of the Off The Menu app, a producer of food festivals; he brought restaurant Burgers Never Say Die from a pop-up to brick-and-mortar establishment, and is single-handedly responsible for giving the good people of LA their very own outpost of NYC's famous Prince Street Pizza... basically, Longo finds food that he loves and brings it to a larger audience. He's got a heart of gold and an appetite to match and might be the only person whose enthusiasm for things-that-taste-good-and-the-people-who-make-them rivals our own. Did we mention he ate 365 burgers in 365 days? Just imagine the kind of NIGHTS you could HAVE with this guy! Follow him at @bigshot for your foodporn pleasure and download Off The Menu to get your mouth on something delicious! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Past-due condiments, unknown substances covered in a layer of mold, a nearly-full bottle of something unidentifiable you bought while you were tipsy.... These problems are a tale as old as time, if you ask us! We are diving into the deep, mysterious world of the coldest room in your house, aka your refrigerator. To Store the Milk or Not to Store the Milk in the fridge door... Low vs high humidity drawers... Which section of the fridge is truly the coldest? Our heads are spinning! It's Spring Cleaning, baby, and it's time to take a good, hard look at that kitchen of yours and decide what needs to GO! And also, what needs to go where. (PSA: your wheat germ needs to go in the fridge, but your soy sauce does not!) When are dried spices really too old? And does mayonnaise need to be refrigerated? These questions and more in this sleuthful, truthful episode about our fridges & pantries. Your jaw will drop. JK it probably won't, but hopefully this ep will inspire you to get rid of that random Lingonberry Jam someone brought you 10 years ago that didn't taste very good but you still couldn't bring yourself to throw out. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sheila Marikar is a prolific journalist whose work is featured in The New Yorker, The New York Times, Forbes, and tons more. She describes herself as a generalist, but when we say this woman knows her way around food and wine, we aren't kidding! We are generally under the impression that we have pretty good knowledge when it comes to food & drink, but Sheila absolutely schooled us! And truly -- that's the joy of getting to host this podcast. We delve into whether there is a right way to drink tequila, the treatment of Indian cuisine in the States, and how to host a Zoom dinner party that feels fun and not like an absolute drag. Of course, this is just as people are getting vaccinated and the the weather is getting nice, but put it in your back pocket for when winter strikes again! Oh, and check out on Instagram @havinganight on Friday to see a selection of Sheila's current favorite booze! XOXO Ari & Sophie Learn more about your ad choices. Visit podcastchoices.com/adchoices

Well, we wish we were dining with Dorie! If you listen to our podcast regularly, you know Dorie Greenspan needs no introduction, because we've been talking this episode up for weeks... She has five (count 'em FIVE) James Beard Awards, for pete's sake! If you are a frequent visitor to the NYTimes Cooking website, chances are you've cooked one of her recipes and loved it. And if you are a cookbook person, chances are you have one of her thirteen flawless books. She is accomplished and prolific beyond belief, but she is also kind, funny, and... lives in Paris half the year. Meaning, she happens to be patient enough to answer our very American questions about how we can Frenchify our lives. Listen up as we delve into all things Dorie, how to cut cheese properly (spare us your scatalogical ideations), what it was like to work with Julia Child, and how to make the gougères you'll be keeping in your freezer from now on. XOXO Ari & Sophie @havinganight Learn more about your ad choices. Visit podcastchoices.com/adchoices