In The Weeds Podcast

The clout that Hanks *A Restaurant caries in our fair city is unmistakable.  For years they have been creating innovative and exciting dishes that have sparked a buzz throughout the food scene in Victoria.  And it's not just the regular dinning clientele either.  The crew behind Hanks and Nowhere have been the talk of industry professionals for as long as we can remember.There is a sort of deep respect and reverence, maybe even envy, for the way in which they've always been a "take us or leave us" sort of place.  A place willing to openly celebrate their mistakes as much as their wins.  A place to play and have fun.Join us and our new friends Clark, Laura and Devon as we discuss their two restaurants, the wins and the misses, how they got where they are today and why a good goose roast is severely underrated.Thank you all for being good sports and finding time to talk with us.

Part 2 of our conversation with Shawn Soole!We talk travel, mentorship, craft cocktail culture, BC spirits, 14 different style of ice & why gin is awesome.  We might have even fallen down a comic book rabbit hole...Join us as we wrap up a phenomenal podcast together.  Please don't sleep on this one!Thanks again and again Shawn!

Victoria Bartender and hospitality entrepreneur Shawn Soole is arguably the city's best-known bar and beverage expert.Since arriving from his native Australia, Shawn's impact on the Victoria bar scene has been epic.  His involvement as bar manager at Clive's Classic Lounge helped grow cocktails culture dramatically in our city.  After that, his resume grew to include names such as Little Jumbo, Foxtrot Tango Whiskey Bar, OLO, Café Mexico & Pagliacci's.  And it didn't stop there.  Shawn now runs Soole Hospitality Concept, a full service consulting firm whos services range from concept creation to full operational strategies for the entire hospitality industry including distilleries, breweries and wineries.  And as if that wasn't enough, he also runs two podcasts, has written three books, has helped open bars in several different parts of the world and still finds time to continue to bartend 30 hours a week!This conversation was so good, before we knew it, it effortlessly slipped past the three hour range.  We can't thank him enough for giving us so much of his time.  Please join us for part 1 of 2 of our chat with Mr. Shawn Soole.  Episode 2 will come out next week.Enjoy!

Have you ever thought about visiting Italy, but there's a global pandemic getting in your way?  We all hate it when that happens.  But lucky for you, Matty and Janel from Papooch's Truffles are here to bring beautiful flavors of Italy to you.Bringing delicious products from Abruzzo Italy, where Matty's family comes from, to local chefs in Victoria has been an amazing way to share the love they have for both areas.  They have a network of talented local chefs who have the privilege to work with wonderful truffles and get to create amazing dishes they wouldn't be able to without the help of Matty and Janel.Join us as we discuss their love of Italy, their passion for fresh food, giving a voice to local talent and the real meaning behind "dog wood".  This episode is filled with cool information and good laughs.Thanks again to Matty and Janel for hanging out with the ITW crew and teaching us a lot.Enjoy!

Some keen observers might have noticed a missing component in our podcast over the past few months.  And no, before you say it, not our social media presence... that's always been bad!!I'm referring of course to the Athos to our Three Musketeers, the Dusty Bottoms to our Three Amigos, the Larry to our Threes Stooges, Mr. Andrew Johnson.In January, after years of pondering, AJ found the courage to strike out on his own and opened Bicycle Pizza, a cross between New York and California style with little Mediterranean flair thrown in for good measure.His partner and better half (the marketing lady) were able to turn the traditional restaurant service model on its head.  Operating out of Beauregard Café & Provisions in Brentwood Bay BC, the two are running a "ghost" kitchen which is a good service business that serves customers exclusively by online food ordering.  It is a separate food vendor entity that operates out of an existing restaurant's kitchen.As hard as it was for him to take a step back from the podcast, it was well warranted.  He's been busy!  But, never say never.  The ITW crew is like a bad mafia movie stereotype in the just when you thought you were out, we pull you back in!Thanks for all the laughs AJ.  You're more than welcome to join us any time!

Dallas Harwood is half of the team behind The Vic Food Guys, a podcast and social media team dedicated to supporting the YYJ food scene.  And "dedicated" is definitely not an overstatement.  Especially because he does not work in the industry.  The ITW crew were struck by Dallas' passion and deep care for the people that nourish us.The Vic Food Guys have been selflessly shinning a light on restaurants through their podcast, Instagram, CFAX and even CTV.We went into this episode as fan boys and came out... with a new BFF?Thanks for a fantastic conversation Dallas!

Some people are just naturally talented.  Enter Andrew Paumier, co-owner of Indecent Risotto.  He and his partner Shannon, both in life and business, have been slingin' arancini balls all around the CRD since 2016.  Aside from being obviously charming and a delight to speak with, Andrew has dedicated his career to supporting the community.  Whether it be bringing people together one arancini at a time, sharing his advice and experience with fellow entrepreneurs or mentoring the next generation through Growing Chefs! which connects chefs, kids and communities to foster systemic change towards healthy, sustainable, just food practices.Learn more at https://www.growingchefs.ca/Thank you Chef!  This conversation was a blast and by far the least amount of editing we've had to do...

This week on In The Weeds, Franz & Remi spoke with Brian Tesolin, Executive Chef for The Courtney Room at The Magnolia Hotel & Spa. Brian has worked for a number of very highly respected restaurants in his career, most notably but not limited to Sous Chef for for Hawksworth Restaurant in Vancouver and Langdon Hall in Cambridge, Ontario.Lucky for us, he's found a home here in Victoria where he has become a champion for our blossoming food and beverage offerings from across the island.  In fact, rather than focusing on himself, Brian spent the majority of our conversation singing the praises of the people that offer him the most inspiration.  From farmers to brewers, he has created contacts and friendship with nearly everyone you can think of.  Not surprising considering how much fun we had talking with him.Thank you for your time Chef.  Let's do it again real soon!

We've all experienced a terrible veggie burger haven't we?  You know the earmark; dry, under seasoned and completely lacking in any semblance of love.Michell Scott and business partner James Davidson were tired of the type of veggie alternatives you reheat in a toaster.  So they decided to do something about that.  Michell is the business-brain behind product development at The Very Good Food Co.From humble beginnings, testing their products at local Victoria farmer's markets to emerging as a plant-based food technology company, these guys are BLOWING UP!!  Research & development teams, manufacturing facilities, retail & restaurant locations... they even recently listed their IPO on the TSX!  Get in while the getting is good.Join us for a great discussion with Mitchell!

A little under 13 months ago, we embarked on this podcast journey.While Covid was certainly on everyone's mind, we soon realized that the real focus needed to be on the beautiful characters that have dedicated their lives to food & beverage.Meet Chef Dan Bain.  Again.For the second time, ITW's first repeat guest talks us through some of the challenges and innovations he's experienced in the past year.  From staffing and supply shortages to exciting G-Panda "pivots" to hot sauce stories that'll make you sweat.This episode had us falling out of our chairs in fits of laughter.  NOT to be missed.  Seriously!If, like us, you need more Dan Bain in your life after this episode, make sure to listen to our first conversation in season 1 episode 15.Enjoy the show, we certainly did!

This week we are treated to a conversation with Rachelle Cornish who is currently working her magic at Cold Comfort.This amazing pastry chef started off as a graphic designer but decided to drop that and pursue her passion in baking.  Because of her hard work and dedication, she was able to work with some amazing companies like Fol Epi and Cobs Bread, traveled to Australia to work at some pretty awesome places and come back to Victoria to do some pretty sweet stuff at Cold Comfort.  Get it?  Sweet stuff... ice cream... ...Join us as we dive into her start in her baking career, her travels, the magic of ice cream making, old school cooking, our solution to the F&B employee retention and just how easy it is to make a croissant.  Ok, that last part is not that easy...Enjoy the show!!!

This week our guests are Shane Harwood and Kyle Clayton of Haus Sausage Co.  These guys have been work like hell for the past 5 years to make their dreams come true.  Starting off renting kitchen space to use after hours, work until the sun came up and doing all this all by themselves.  Oh ya, did I mention that they did this after they had already worked a full shift at their other jobs?  But it was all worth it.  The hard work that these two guys put in has paid off and it's awesome to see their product used in restaurants and other local partners all over town.Now grab a cold brew and one of their tasty pepperonis and enjoy the show!

This week, we get to hang out with Chris and Stu from Dobell Sign Co.  These two wonderful Aussie's have been making an impact on the culture of Victoria for the past 15 years.You can see their work all over Victoria like the sign of the Government Street Tattoo Parlour, their work at the Drake and most famously, their huge contribution with Phillips Brewery along with many others.  Their personal and professional approach is one of the main reasons why they are a well sought out integral piece of any business's identity.  These two amazing guys have brought back the art of custom hand painting signs to Victoria and continue to inspire other artists to pursue their passion.Join us as they take us through their arrival in Victoria, how they got started in the business, their partnership with Phillips Brewery and their love for their craft.Enjoy the show!

In 2017, Zac and Julie left the corporate world behind and took a massive leap of faith into the new and exciting waters of owning their own vineyard.But it wasn't just a dream and any old plot of land.  After much consideration, they fell in love with and took over ownership from Roger and Nancy Dosman of Alderlea vineyards..Wine nerd alert!!!  This episode is packed with information.  Join us as we discuss everything from honoring one of Vancouver Island's oldest and most respected vineyards, to smoke taint, to their future plans for Alderlea and the Cowichan Valley wine footprint.  In a first for the ITW crew, Zac and Julie generously supplied us with several bottles for a live wine tasting throughout the episode.We hope you enjoy as much as we did!

These days, it can be so rare to find someone in food & beverage who just gets it.  Someone who truly believes in hospitality and all the subtleties that just make the whole experience click into place.On the off chance you aren't acquainted with this lovely human, meet Patrick Francis.A hospitality pro through and through, Patrick has worked with some of the most celebrated restaurants in BC.  From Hawksworth & Bao Bei to The Irish Times & Pizzeria Prima Strada.  In a more recent stint, he worked for the prestigious Clayoquot Wilderness Resort and then helped open a sake bar in Hong Kong.Not only has PDF amassed a wealth of knowledge about the industry, but his kindness and warmth of character make him a pleasure to know and call a friend.Enjoy the show!

This week on ITW, we get a masterclass on cidermaking from Kristen Needham. She is the founder, president  and cidermaster at Sea Cider, located on the Saanich Peninsula here on Vancouver Island. We take a deep dive into what it takes to build, farm and bottle world class cider (and a pre-COVID events space). We aren't talking 2L Mountain Berry "Alco-pops" either.  We learn all about different apple varieties, the difference between beer brewing and cider making and how Covid has fucked things up yet again for us folks in F&B. Enjoy the show!

Scones. Scones? You heard me. Scones. But not just any scones. Sidney Scones. This week on ITW we speak to Chelsea Columbus, the Wonder Woman behind some fo the tastiest baked goods on the planet. We take a look in the rearview mirror to see how Sidney Scones came to be and track Chelsea's trajectory to the baked good super star she is today. It's a perfectly sweet episode for Valentine's Day! So cuddle up with your loved one, cat, or bowl of hash and enjoy the show.AJ's audio is screwed up again. We're working on it.  Turn up the volume. 

What do you get when you mix a British environmentalist turned blacksmith  with a heavy machine fabricator? Charm, humour, chaos and lots of hot metal! This is the second time we have tried to connect with these two and it was completely worth the wait. Leechtown Blacksmith Company from Metchosin is Jake James - @jakeblacksmith and  Ryan Fogarty - @fogartomic.  Together they craft some of Canada's finest metalwork pieces plus super sexy hand-made legacy cookware. That's only half the story because these two had Franz & I in stitches the whole time. It was one of the most entertaining pods we've recorded. This one is definitely not one for the children so crack a cold Riot beer and enjoy!Sorry about the audio quality. I think we are actually getting worse as time goes on. How is that possible?

After a one month hiatus which (maybe) left our listeners foaming at the mouth, we are back for season 2. We've got some great guests lined up with some surprises along the way. Our first guest of the year is none other than Calen "Big Wheel" McNeil.  As the name suggests, Calen is one of the founders of Big Wheel Burger and Zambri's restaurant.  It's understandable to be impressed by that list alone but there is plenty more to Calen. We discuss his life-changing injury (and recovery), winning a World Series of Poker bracelet and being a community ambassador.  It was a great pleasure getting to know Calen and hearing about his vision for a more secure, fair and fun F&B future. Enjoy the show-  and cheers to season 2!Please note- AJ seems to have lost his ability to operate a computer so there are some technical issues to endure during this episode. We are looking for a replacement host ASAP. Let us know if you have someone in mind. 

In this special episode, our Executive Producer Remi takes his turn in the host's chair and interviews us! Get to know your hosts a little better- maybe even better than you wanted. This week is stuffed full of Christmas cheer and seasonal magic. Thanks to everyone for their support in Season 1. We look forward to sharing more great F&B stories next season. All the best- Franz, Remi & AJ. 

Chef Charlotte Langley is a force of nature. This week,  we were lucky enough to catch up with her all the way from Summerside PEI.  Her F&B career started late but she has more than made up for it with passion, commitment and gumption. In the fall of this year, she launched Scout Canning, who's mission is to "be the most trusted seafood caning brand in North American while  reducing food waste and protecting our oceans and waterways". I simply can't say enough about how rad this person is. This is by far my favorite interview of the year. If you care at all about F&B, oceans. sustainability or what it takes to be a leader- you better listen up.  Honestly, I have no idea how someone as busy as Charlotte decided to take time to be on our show. Lucky us. 

Mark Wachtin is a super nice guy with a serious wine business. Owner of Storied Wines & Spirits- Mark has 30 years of international hospitality experience under his belt. His passion for service, stories (his dad ran a successful printing company in LA) and relationships are the key to his success in the wine-sales business. His laid back demeanor and sense of adventure are charming and after all his years in the business of making other people happy, he still truly loves the game. Mark is an F&B OG and we're lucky to have caught up with him for a round of stories, giggles and wine learnin'.

In another life, I used to be a wedding planner. Fortunately I never ruined anyone's special day but that was just good luck. If I had continued on in that career, I most certainly would shit the bed. So to think that Remi has the mental fortitude to last for 15 years in his glorious conference services career impresses me to no end.  This week we speak with Remi Losier, ITW' Executive Producer and multi-decade super-pal. It's great to have Remi on the show. Make no mistake, Rem's professional demeanor completely betrays the fact that he is just as much of a low-life as Franz and I. Don't try to hide it Remi, embrace the scumbag.  Or maybe it's just me that a scumbag. 

Sausage, pate, salumi, charcuterie, ham, salami, saucisson, prosciutto, jamon, wurst. Call it what you want, we call it meat magic. In Victoria, the wizard behind the curtain is Cory Pelan of @wholebeastmeats. This week on ITW we get schooled on all things meat. This is no tofu parade people - this man knows his stuff. Prepare for the meat sweats. 

By  a stroke of sheer luck, we managed to steal 60 minutes from Chef Castro Boateng. We caught up with Castro during service and spoke about a variety of topics ranging from re-building building a 5-Diamond resort in  post-hurricane Bermuda to Arsenal FC. Castro's wisdom, warmth and humility shine through during this episode despite the crappy audio quality. This episode left us hungry- not just for HOB's delicious food (Franz + Wife promptly dined there the following night) but for the brighter F&B future that Castro and his team is helping to build. 

This week we chat with our good friends Aly & Ralf from Riot Brewing Co. in Chemainus, BC. While we had originally planned to discuss all the drama that Riot has endured during their short time in business, we had another thing coming. Turns out the 20 years before  Riot opened was just as dramatic (and hilarious). Hop in the time machine and watch the BC craft beer scene unfold before your ears.  From Aly's time studying  at The World Brewing Academy in Chicago to becoming the saviors of North Cowichan and everything in between.This one is not for baby ears - there is more explicit language than normal. That said, some things just can't be censored. Enjoy!

Greetings Podl-ovlers!This week on ITW we speak with Mark Reed, GM of The 101 Brewhouse + Distillery located in Gibsons BC (Sunshine Coast). Our conversation with Mark goes from how he landed at gig at the 101 after moving from the Surrey bar scene (yes there are stories), securing monster sanitizer contracts with several large health care providers in BC and how Daniel Wesley became their brand ambassador. We exchange beersbie techniques and ideas on keeping staff when most people would rather hang out on the beach. All this talk left me thirsty and eager to visit Gibsons. Enjoy the show!

Our high profile guest fell through so you are stuck with us again. Hooray!  We need some money to keep this project rolling. As it stands, it cost us about $75 per month to float this baby. We think it's worth every penny. That said, please consider sponsoring us at  patreon.com/intheweedspodcast . For as little as $4USD per month (there wasn't a CAD option) you can help us a) get better equipment b) create some sweet merchandise and c) help us expand the show to new heights.  Once we get into the meat & potatoes of the show, we reminisce about our trip to Naples & Pizza Expo last year, fantasy travel and what makes AJ & Franz go crazy (which turns out to be everything). If you can't be smart, be loud. XOXOFranz & AJ

If we earned any credibility in the last couple of episodes, it's time to wipe off the polish and expose the show for what it really is. A childish dog shit rodeo (of the best kind)! This week we slam a couple of beers, have a food fight, talk about the upcoming holiday season and make each other laugh with one ridiculous comment after another. Pretty sure we hit some new lows this week but ITW is all about pushing boundaries. 

"Folks that are interested in restaurant related narratives or dialogue at least, shy away from talking about migrant workers...If you've worked in a restuarant it doesn't mean you understand what's going on with migrant workers or farm workers or worker's rights." - Arianne Persaud, Toronto based filmmaker, writer and founder of the Toronto Restaurant Worker's Reflief Fund.These days it's so damn easy to stay inside your bubble, but guess what? It smells like farts in there. This week on ITW we step outside our bubble, get some fresh air and gain a set of new perspectives. Speaking with Arianne was eye-openning, uncomforatble at times and jam-packed with food for thought. Big thanks to Arianne for spending so much time with us, keep up the great work.

AJ here - today on ITW we interview Camosun's very own chef instructor, Steve Walker Duncan. While Franz and I had planned to bash millenials and trade battle scars, Chef Walker Duncan got real right out the gate. SWD shares a candid look at his long history in the industry, his struggles with substance abuse and his cautiously optimistic vision of the future. Needless to say, the industry is lucky to have a person like him instructing the next genration of restaurant professionals. If nothing else comes from this project, getting to speak with people like Chef Walker Duncan will have made it worthwhile. Enjoy. If you or a loved one struggles with addiction or mental health concerns, right now is the time to act. 

Being a F&B rock god isn't as easy as it sounds. It requires commitment, hard work and some other stuff that I can't remember. This week's episode is a highly cerebral look in the rear view mirror. Staff parties, mid-shift shift jager shots, strip club shenanigans and more chaos than you can shake a stick at. So get shaking..... 

You are in for a treat as the ITW crew speaks with Vancouver restaurateur and president of the Chef's Table Society, Robert Belcham. Chef Robert shares his experience of opening (and closing) some of Vancouver's favorite dining destinations as well as his thoughts on G-Panda, the state of the industry and his vision for the Chef's Table Society. This week's episode is a satisfying blend of insightful conversation, kitchen camaraderie and a healthy dose of pissing and moaning. The interview finishes off with stories about Robert's time working with Thomas Keller at the French Laundry. Safe to say that the boys went home with stars in their eyes!  

It was impossible to cram all that goodness into one episode. In part 2 of the Ile Sauvage episode we explore the magic of kveik yeast (and the surprising Canadian connection), the sour beer wiki and the long road to Cicerone certification. BONUS CONTENT: This episode is loaded with tons of beer science so grab your pipette and lab coat. It's about to get atomic. Bottoms up beer nerds!

Despite being on the scene for only 2 years, Ile Sauvage has quickly become one of BC's craft beer darlings. Delicious beer is only part of the story however. In this episode, ITW speaks to Ian & Stephane, founders of Ile Sauvage Brewing Company. The episode will be released in two parts (lots of ground to cover). Part one covers Ile Sauvage's inception, what makes sour beer sour (hint, it's not sour) and the process of bringing great beer to market. Enjoy! 

Franz & AJ head out into the wilds of Esquimalt to visit with EFM's founder, Katrina Dwulit. She somehow found some time to chat with us at our card table about the market's humble beginnings, the strong community connection and what it's like to run an essential service during a pandemic. Get out there and support your local farmers and artisans - you can't eat instagram! And please follow us on instagram. 

This week's podcast is a tiptoe through the tulips with Dan Bain- hotel chef, amateur marine biologist and F&B champion. Dan serves up a hilarious, full-throttle perspective of life behind the chit rail. Cooking halibut in a sand pit off of the coast of Haida Gwaii, decoding corn allergies and exploring what it takes to be a chef today and beyond- Dan is explicit in his passion, commitment and language.  So hoist up the main sail, scrub the poop deck and shave yer belly with a rusty razor- there's sunken treasure buried deep in the weeds!

Greetings! This week's episode starts off with an update about the ITW project and some exciting developments. After the dry bits, Franz leads us on a pleasurable romp through the world of culinary cinema. AJ is not much of a movie buff and does his best to keep up. If you need me, I'll be in my trailer. Lights, camera, PODCAST!

Thanks to the Marketing Lady- ITW landed it's biggest fish yet! This week's episode is a delicious journey into one of ITW's favorite substances- craft beer. To captain the ship on this sudsy journey, ITW sought out the Thirsty Writer himself, Joe Wiebe. Joe's works have been published in several major Canadian media outlets and he has written 2 volumes of Craft Beer Revolution: The Insiders Guide to BC Breweries. Joe co-founded the BC Ale Trail and helped develop Victoria Beer Week among other things. In this week's episode, you will learn about beer history, how to taste like a pro (or swear on the radio) and why real beer drinkers love lager. Franz & AJ keep the IQ level down by poking fun of Port Alberni and ocean-flavoured beer. This is part 1 of 2 so keep an eye out for the second installment in the coming months. Thanks to Joe for his time. Now get out there and support your local independant craft brewery! Learn more here:@thirstywriter@bcaletrail@bccraftbrewersguild

Where you are is the sum of where you've been multiplied by time. Or something like that. Episode 12 (is that possible?) is a deep gaze into the rearview mirror. Getting fired (def AJ), falling asleep at the cutting board (Franz), life-changing riblets (not really) and much more. We head back to the garage/studio for a high-level, low-brow love fest. 

Building a bird feeder is hard. Building a wine region is harder. Lucky for us, @kaliphilp is up to the task. Kali chit-chats with ITW about pet nat & natty wine, textured acidity, and bringing Vancouver Island wine to an international market (plus much more). Enjoy this fantastic (and professional) perspective on wine from one of its finest ambassadors. Despite Kali's best efforts at polish and quality, Captain Dingleberry and his sidekick Swear-Guy manage to bring the content back down to a 7th grade level. 

If you have lived in Vic City for any amount of time, it's likely that Jeff Hetherington has fed you. After getting out of the game a couple of years ago, Jeff reminisces with the ITW crew about the ups and downs of being a restaurant owner and his time in the biz. His perspective is pretty insightful and of course, hilarious. This episode is kind of like a BBQ pulled pork sandwich: messy, greasy and oh so satisfying. Sadly, the audio quality is pretty crappy at times. Franz worked his best magic but it still feels like you're bouncing down the road to Bamfield in an 83 Tercel. Buckle up!

News flash! Your morning cuppa deserves a second look. This week the ITW crew brews up a fresh conversation with Carsen Oglend, owner of Drumroaster Coffee. Prepare to experience a paradigm shift in how you think about coffee (and more importantly, the humans and farms who make it possible). The convo ranges from Carsen's first visit to Guatemala to smuggling Parm into Norway in the 80's. AJ gets genus envy and Franz continues to refine his mung bean-themed restaurant concept. Caution, contents may be hot. 

Puckered chicken ass, RTM's & crusty grumbling kitchen gnomes. Today's podcast is a special blend of tomfoolery, bias and (for goodness sake's) the love of the game. Its an exploration of the age-old tension between business and customers. It's also full of golden one-liners. For the record, the original episode was 315 minutes long and was mercilessly edited down to an hour. It's like Michelangelo discovering David in a block a marble. Sort or like that. 

Garet Kay (@sidemonkey) is a beloved craft bartender in Victoria BC. His genuine respect for hospitality (and Victoria) is matched only by his vocabulary. Contrary to our hosts, Garet is legitimate, humble and deeply knowledgeable. Enjoy this multi-coloured romp through the world of craft bartending, hospitality and the art of being a human. Big shout out to F-Dog for salvaging this hideous audio train wreck. Look Mom -  It's a guest!!!

It has been 2 months since the adorable yet apocalyptic G-Panda (Global PandAmeic) laid waste to our industry. It's time for a check in. This week's episode is a tight little dish. A sweet and salty mix of childish humour and controversial commentary, lightly breaded then deep-fried in panda fat. It's the World Series of Poker: Bottle Caps Edition.    

This week's episode is a refreshing contrast to last week's feeble diatribe. The 2RealCrew dives into the world of wine like two Parisian mice falling into a jug of Cognac. Franz bring the tough questions and ITW's resident wine nerd does his best to avoid making shit up. This episode pairs well with sweatpants, home made tank tops and potty-time instagram. By the way, follow the fun on Instagram  @In_the_weeds_podcast! 

Today's show explores the value of social media in the restaurant biz. While the host's shared opinion is pretty obvious, Franz attempts to balance the discussion. AJ repeats himself several times and gets fired up at more than one occasion. The teams' in-house digital communications specialist  (declined to be on the show) called the show "superficial, infantile and ignorant". Big shout out to remoras (that's what their called) and social media influencers. Thanks for doing the real work.     

After a drawn out opening, Franz and AJ go shot for shot about their favourite F&B books. Fond memories of seeing Anthony Bourdain live, the power of being a good guy and Franz embarrassingly calls Thomas Keller a sell out (not really). The duo shares magical holiday moments and Impossibly, AJ finds new ways to use the word um. All this and more, including never before heard audio feedback and echo. 

In Episode 2, Franz and AJ travel the world and discuss the merits of fine dining and cheap eats alike. The duo relives a number of shared dining experiences spanning a decade and thousands of KM's. Andrew shows his true colours when it comes to being a coffee and wine snob and Franz explains a couple of things about food terminology. They say the word "like" 132 times while chewing over some well prepared questions. Episode 2 includes plenty of hyperbole, awkward pauses, unreasonable generalization and absurd inferences. What do you expect from a couple of washed up restaurant bums? 

The inaugural episode explores the early days of COVID 19's impact on our beloved food and beverage industry. Andrew is nervous and ashamed of his beer choice. After some awkward back and forth, Franz's smooth voice starts moving things along. The duo quickly enters unknown territory: discussing globalization, some possible upsides of the pandemic, existentialism, and some short-term climate wins. The two golden prophets hate on humanity, tip earners and sacred cows. Includes bonus audio echo, generalizations and absurd assumptions.