The Atlanta Foodcast: A Food Podcast

Chef Ian Winslade’s life has taken him from the countryside of England to Bermuda, to NYC, to LA, to Atlanta — and he’s been with us here since before the ’96 Olympics. He's spent his life honing his craft in the classic kitchen and has worked for an incredible array of chefs and restaurants. Before his current digs, I knew Chef Ian as the man in charge of the menu at Murphy’s in Virginia Highland which is a restaurant of Atlanta infamy it’s own. Now, at Mission + Market in Buckhead, he's bringing his perspective on global cuisine to your plate with a menu that celebrates favorites found for all. I caught up with Chef at the restaurant to hear his story — which I know you’re going to love.

The next time you’re thinking to yourself, “You know what? I think I’ll have have an ice-cold, refreshing bubbly beverage!” Make sure it isn’t some junk with a bunch of weird ingredients, empty calories, and garbage that your body doesn’t need. Instead! Reach for an ice-cold can of Montane Sparkling Water! Refreshing, natural spring water as pure as nature itself — made in Atlanta and wrested from natural springs found in the great state of Georgia! But in all seriousness…. Welcome Hollis Callaway — founder of Montane Sparkling Water to the show. His story starts right here in Georgia and continues on now with a some of the best bubbly water you can get your hands on. Starting just a few years ago, you can pick up cans of this greatness at Kroger, Publix, and even Whole Foods. We caught up at their field office here in town so I could hear his story.

Happy April 1st, friends! There's a new sheriff in town and it's none other than Billy Streck -- Owner of Hampton + Hudson, Nina & Rafi, and an all-around amazing guy. Billy is kicking our old host to the curb and taking the reins here on the show. So, what better way to start the first day of the month of April? Let's get to know Ben as he's on his way out. See ya Ben. Smell ya later.

Folks, let me introduce you to two wonderful people. Two hard-working people. Generous business owners. Friends to so many. Creative. Congenial. Constantly offering new approach to dining — and they are just getting started. They got their start here in Atlanta way back when — before we were a city known for our food. Nothing like today. They gathered knowledge over the years and made their way to Midtown to open Cypress Street Pint & Plate. Fast forward a bit to 2017 and they open Hampton + Hudson in Inman Park. Then, partnering with Anthony Spina, they are part of the team behind Nina & Rafi on the Beltline. I absolutely loved sitting with these two to hear their story. You’ll hear how much of their story is rooted in the food business. They both come from different upbringings and learned what they know from finding their way into the bartending side of things. No culinary school. No chef family. These two are students of taking care of others through the best way they know how — food and drink. Thank you, Billy and Jenn. I’m so thankful for all that you’ve done for Atlanta and continue to do!

When it comes to a perfectly executed croissant, the amount of hard work, painstakingly calculated timing, and knowledge that goes into this single pastry is hastily tossed out due to one thing — that buttery, crusty texture makes problems melt away. Sarah O’Brien of Little Tart Bakeshop does this for Atlantans, those visiting, and everyone who crosses the threshold of any of their now many locations. This business has the hearts of so many and they have continued to expand throughout the years — especially with the addition of their recently-opened Summerhill location. Sarah’s work throughout Atlanta’s dining scene and with several non-profit organizations is remarkable. We caught up at the Summerhill location of Little Tart the week before they opened so I could hear her story. NOTE: This place was under construction still so you’ll hear lots of rich background noise, friends. There’s always something happening in the life of a restaurateur or small business owner.

Poke has moved far past the realm of being something new or a fad. It’s settled in the realm of being a norm. It has its own category of dining. It isn’t really sushi, it doesn’t fit the salad realm. Poke, where it’s here to stay, may have never thought it would meet the mind of Seven Chan to then become Poke Burri. The infamous sushi burrito, pizza, donuts, corndogs, and many other secret menu items have placed Poke Burri and Seven’s creativity at the top of the poke playlist throughout Atlanta. Their claim to fame is that their ingredients are fresh — and there’s no mistaking it. Armed with a massive social following (over 18K Followers on Instagram) and so sign of slowing, these guys continue to bring new energy to the dining category.

Atlanta is a city lucky to find itself in a dining renaissance. So many new restaurants, waves of dining interest, inspiration, and newly found energy. All backed by chefs and groups who have shaped what it means to be an eater here. This week, it’s an honor to bring you one of those chefs. None other than Chef Anne Quatrano. Annie, to her friends. The chef and creative force behind Bacchanalia, Star Provisions, Floataway Cafe, WH Stiles Fishcamp, and soon-to-open Pancake Social at Ponce City Market. Her life started in New England, shifted to the west coast, then back east and settling in Georgia (Their family farm is in Cartersville) where she worked tirelessly to push agriculture-forward dining to the top of the list. We caught up at Bacchanalia over on the west side over coffee.

I’ve said it before and I’ll say it again — there’s a special bond between brothers. Something that can’t be defined — because it just…is. I love seeing this aspect of brotherhood and how it instills such creativity across places and business we are so lucky to have here in Atlanta. Which brings me to this week’s guests — Reza and Rehan of Ice Cream Walla. These two hail from Bombay India and have recreated the flavors of their childhood and given them the perfect vehicle — ice cream. Their story is, simply put, is incredible and I loved sitting with them to hear at their facility near Stone Mountain. “Walla,” meaning “doer,” of Ice Cream. It may seem simple, but these two make up far more than just a clever name. They are taking Georgia-made milk and turning it into carefully crafted and textured ice creams — with dynamite flavors.

Joel, a chef who has worked under many great names, like Terry Koval of Wrecking Bar. Amanda, Communications Manager for The Giving Kitchen. This dynamic duo forms Vinetta - a pop-up that found its roots in Athens way back when in 2013. These two came up with a fun way to host a hungry group of friends and ended up with a dinner series-now pop-up — and they are really picking up steam. We sat down at A Mano late last year for a conversation.

A quick episode for you here. I'd like you to meet Matt Pearl from 11 Alive and the man behind At The Table ATL -- A video series showing the multi-national dining scene throughout the greater Atlanta area.

Stephen Franklin grew up the son of a hard-working mother who cooked humble food that fed her family and a father who was an educator at Emory. Learning the ins and outs of BBQ was done at an early age by watching the every move of his father and uncles slow-smoke pork in hand-crafted pits made in Georgia. The science behind slow-smoking is what drives Franklin and propels the cuisine at his restaurant. Now, with shop set up over on the west side of Atlanta, DAS BBQ is holding down a corner of the community with a smoke shack onsite, a modest kitchen, and a killer menu made from a space with no freezers, fryers, or anything bogus. Hard work and attention to flavorful detail make DAS worth your attention — not to mention the number of vegetarian/vegan options on the menu. No small feat and one that is truly commendable. Stephen and I caught up before service on a weekday, talked about his background and upbringing, and went for a small tour of the smoke shack next to the dining room.

Chef Ron Hsu comes from a family with deep culinary history. His mother and grandmother instilled the familiarity of good food (and being a good eater) in him at an early age — which was a boon to his future, now career, as a chef. He spent the early parts of career learning the ropes working positions in kitchens throughout Atlanta and then moving to NYC for almost 10 years working under Chef Eric Ripert at Le Bernardin — in multiple positions and in multiple cities throughout his restaurant business. Now, coming back to Atlanta, he is opening his own restaurant in Candler Park under the clever monicker of Lazy Betty. Chef and I sat down at Proof Bakeshop for a conversation about his upbringing, his career, time spent on the cooking competition show The Final Table and how they are bringing Candler Park its first restaurant with a tasting menu. Enjoy.

John and Vivian are two of the most congenial, creative, well-respected, and influential people I know — and they aren’t chefs. They happen to own and operate SqFt Studio which ALSO happens to be the design and architecture firm responsible for some of Atlanta’s most beloved restaurants. These two have created an incredible firm and business that bolsters the creativity of Atlanta’s dining scene. If you’d like to see some of the incredible projects they are behind, check out their projects page. We sat down to record this episode on their patio, just off the Beltline.

Jason Santamaria, co-founder of Second Self Beer Company, is no stranger to bold flavors. Growing up in the restaurant world, it started early for him. Thusly co-creating a brewery where the intentional and calculated approach to flavors and styles was on the forefront. Jason and I sat down for a conversion on how they got started with the brewery and where they’re headed. If you’d like to learn more about Second Self, check out their website: https://www.secondselfbeer.com Follow what they’re up on Instagram, Facebook, and Twitter as well.

Chef Pano and his family have been serving Atlanta (and now several other US cities) for almost forty years. His story, rooted in Yiayia’s cooking, has progressed from attending Culinary Institute of America, working under Eric Ripert, Jean-Georges, and the great Thomas Keller. Now, running Kyma for almost 20 years, Chef Pano has shown Atlanta true Mediterranean hospitality and it feels like he’s just getting started. What drew me to Kyma years ago was dining as a vegetarian. There is so much attention given to the veggie-forward approach for veg/vegan diners — which really sets Chef Pano and his team apart. In our conversation, you’ll hear how his early years in the kitchen got started, how he worked under some of the most prolific chefs in the country, and authored his first cookbook — which was published in 2018. If you’d like to learn more about Kyma and the other restaurants in the group, head here: Buckhead Life Pick up a copy of Chef Pano’s Book here: Modern Greek Cooking