Discussions hosted by Wayward Muse Media. The focus of this season is on how we eat and drink and the cultural significance of food. Our host Stevan is an award-winning Restaurant Professional based in Chicago. Join him as he explores vital topics with noteworthy guests from around the world.

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2023/5/24/20/3658d44a-9718-4da0-b5a5-6287a15749b4_rethink_food.mp3

Rethink Food exists to bridge the gap between food waste and food insecurity. In this episode, we discuss the unique ways in which they are changing the way we look at food and how we can help get this resource to the right people. Chef Jenner joined us to discuss how his restaurant Esme contributes to the community including its partnership with Rethink. It was eye-opening to hear their perspectives and experiences as they have created structures for change. Food insecurity affects the daily lives of so many and we have the resources to help change that. Thank you all for supporting! Let me know what you think on Insta or Tik Tok! Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

Rethink Food exists to bridge the gap between food waste and food insecurity. In this episode, we discuss the unique ways in which they are changing the way we look at food and how we can help get this resource to the right people. Chef Jenner joined us to discuss how his restaurant Esme contributes to the community including its partnership with Rethink. 

It was eye-opening to hear their perspectives and experiences as they have created structures for change. Food insecurity affects the daily lives of so many and we have the resources to help change that. Thank you all for supporting! Let me know what you think on Insta or Tik Tok!

Support this podcast at — https://redcircle.com/wayward-muse/donations

SZN 3 EP. 5 Rethink Food

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2023/5/3/18/afe04017-1be5-47a3-9b13-78f486aae611_cocktails_in_color.mp3

The world of cocktails to often finds itself in the dull color palate of black and white. Everything is done in robotic repetition while corporate-flavored slush is forced into our unwilling hands. Luckily we have our next guests who have brought us the book &#39;Cocktails in Color&#39;. I found the conversation uplifting and bright and I hope it brings a fresh perspective to you as well. Here are the details of our guests below!Sammi Katz is a writer and bartender from New York City. She loves sharing her enthusiasm for all things cocktails and is always up for a lively debate about the appropriate garnish for a Last Word. Her work has appeared in The New York Times and The Daily Beast, and she is the creator of the blog A Girl’s Guide to Drinking Alone.Olivia McGiff is an artist living in Brooklyn. She designs book covers by day and illustrates drinks, dogs, and loved ones by night. Her work has appeared in The New York Times, The Daily Beast, Corriere della Sera’s COOK, and Lit Hub. Olivia has directed a cat circus, painted in the Greek mountains, and was once a clown in a play about Billie Jean King. Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

The world of cocktails to often finds itself in the dull color palate of black and white. Everything is done in robotic repetition while corporate-flavored slush is forced into our unwilling hands. Luckily we have our next guests who have brought us the book 'Cocktails in Color'. I found the conversation uplifting and bright and I hope it brings a fresh perspective to you as well. Here are the details of our guests below!

Sammi Katz is a writer and bartender from New York City. She loves sharing her enthusiasm for all things cocktails and is always up for a lively debate about the appropriate garnish for a Last Word. Her work has appeared in The New York Times and The Daily Beast, and she is the creator of the blog A Girl’s Guide to Drinking Alone.

Olivia McGiff is an artist living in Brooklyn. She designs book covers by day and illustrates drinks, dogs, and loved ones by night. Her work has appeared in The New York Times, The Daily Beast, Corriere della Sera’s COOK, and Lit Hub. Olivia has directed a cat circus, painted in the Greek mountains, and was once a clown in a play about Billie Jean King.

Support this podcast at — https://redcircle.com/wayward-muse/donations

SZN 3 EP 4 Cocktails in Color

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A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous food systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today&#39;s world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. His first book, The Sioux Chef’s Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle, and Smithsonian magazine. In July 2021, Chef Sean and his partner Dana openedOwamni by The Sioux Chef, Minnesota’s first full-service Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the James Beard Award for Best New Restaurant in June 2022.Thank you for listening!! If you like this content consider <a href="https://www.buymeacoffee.com/dashboard" rel="nofollow">getting us a coffee</a> or <a href="https://www.yourwaywardmuse.com/shop" rel="nofollow">getting some merch!</a> Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous food systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today's world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. His first book, The Sioux Chef’s Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle, and Smithsonian magazine.  In July 2021, Chef Sean and his partner Dana openedOwamni by The Sioux Chef, Minnesota’s first full-service Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the James Beard Award for Best New Restaurant in June 2022.

Thank you for listening!! If you like this content consider getting us a coffee or getting some merch!

Support this podcast at — https://redcircle.com/wayward-muse/donations

SZN 3 EP 3 Sean Sherman

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You know Dustin Drankiewicz right? A familiar face and name to those of us in the Midwest, his professional movements these days include being an operating partner with Paper Plane Pizza &amp; he is about to launch a management &amp; consulting division as well as continue growing the Pizza footprint. In our episode, we talk about his life&#39;s journey and his path to sobriety.Support the show through <a href="https://www.yourwaywardmuse.com/shop" rel="nofollow">Merch</a> or by <a href="https://www.buymeacoffee.com/waywardmuse" rel="nofollow">buying us a coffee</a> Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

You know Dustin Drankawitz right? A familiar face and name to those of us in the Midwest, his professional movements these days include being an operating partner with Paper Plane Pizza & he is about to launch a management & consulting division as well as continue growing the Pizza footprint. In our episode, we talk about his life's journey and his path to sobriety. 

Support the show through Merch or by buying us a coffee

Support this podcast at — https://redcircle.com/wayward-muse/donations

SZN 3 EP 2 Dustin Drankiewicz

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Welcome to SZN 3! We are back and want to grow this channel to new heights and that all starts with you so thank you so much for tuning in! Our first guest for this season is John Kessler. He is the restaurant critic for Chicago Magazine. He previously spent 18 years as a food writer at the Atlanta Journal-Constitution. He worked for several years as a restaurant cook and chef in Washington and Denver, where he got his start as a critic at the alternative newsweekly, Westword. His writing has received many awards, including a National Headliner Award and a James Beard award. His essays, columns, and food features have been anthologized 11 times in “Best Food Writing.” He served as chairman of the James Beard Foundation’s journalism awards committee. We don&#39;t want to muddy our show with brands and plug-ins that will censor our speech, so if you like this content consider <a href="https://www.buymeacoffee.com/waywardmuse" rel="nofollow">getting us a coffee</a> or <a href="https://www.yourwaywardmuse.com/shop" rel="nofollow">visiting the shop</a> where we&#39;ve designed a sushi-wielding/sake pouring/ maki serving Ikigai octopus sweatshirt, or a dank Terroir &amp; sugar cane T-shirt. Each design is printed to order! and is unique only 9,998 until we can open a bar! Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

Welcome to SZN 3! We are back and want to grow this channel to new heights and that all starts with you so thank you so much for tuning in! 

Our first guest for this season is John Kessler. He is the restaurant critic for Chicago Magazine. He previously spent 18 years as a food writer at the Atlanta Journal-Constitution. He worked for several years as a restaurant cook and chef in Washington and Denver, where he got his start as a critic at the alternative newsweekly, Westword. His writing has received many awards, including a National Headliner Award and a James Beard award. His essays, columns, and food features have been anthologized 11 times in “Best Food Writing.” He served as chairman of the James Beard Foundation’s journalism awards committee. 

We don't want to muddy our show with brands and plug-ins that will censor our speech, so if you like this content consider getting us a coffee or visiting the shop where we've designed a sushi-wielding/sake pouring/ maki serving Ikigai octopus sweatshirt, or a dank Terroir & sugar cane T-shirt. Each design is printed to order! and is unique only 9,998 until we can open a bar!

Support this podcast at — https://redcircle.com/wayward-muse/donations

szn 3 ep. 1 John Kessler

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2021/8/12/18/d1a3d06e-059a-425c-8c6a-2ecc5c5bba56_audio_only__4_.mp3

Ninotchka Gandulla, lovingly known by her peers as “Nino”, has been a professional in the spirits industry for over a decade. Born in Puerto Rico her career has taken her through such notable places as Dragonfly, and one of my personal favorite bars on earth, La Factoria. She is now the US NATIONAL AMBASSADOR of OJO DE TIGRE MEZCAL ARTESANAl. Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

Nino of Ojo De Tigre

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Denver pie maker, John Hinman, owner of Hinman Pies, and Executive Director of CHOW Erin Boyle. Together they lead CHOW, or Culinary Hospitality Outreach and Wellness. Which is an organization of individuals employed in the hospitality industry who support each others’ mental wellness through shared stories, learned skills, and available resources. ﻿If you enjoy this content SHARE&gt;SUBSCRIBE&gt;COMMENT&gt;LIKE Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

Denver pie maker, John Hinman, owner of Hinman Pies, and Executive Director of CHOW Erin Boyle. Together they lead CHOW, or Culinary Hospitality Outreach and Wellness. Which is an organization of individuals employed in the hospitality industry who support each others’ mental wellness through shared stories, learned skills, and available resources. 

If you enjoy this content SHARE>SUBSCRIBE>COMMENT>LIKE

Support this podcast at — https://redcircle.com/wayward-muse/donations

CHOW w/ John Hinman & Erin Boyle

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If you like us SUBSCRIBE&gt;SHARE&gt;COMMENT&gt;LIKEBesides being an absolute joy to talk to Christine Wiseman is an accomplished bartender who has been in the industry for over a decade. She was most recently the leader of the Broken Shaker team in LA. Also a top-four finalist for top bartender of the year. Not too shabby right? Dive in and hear her thoughts on running a program, adjusting to the new times, and making fabulous drinks! Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

If you like us SUBSCRIBE>SHARE>COMMENT>LIKE

Besides being an absolute joy to talk to Christine Wiseman is an accomplished bartender who has been in the industry for over a decade. She was most recently the leader of the Broken Shaker team in LA. Also a top-four finalist for top bartender of the year. Not too shabby right? Dive in and hear her thoughts on running a program, adjusting to the new times, and making fabulous drinks!

Support this podcast at — https://redcircle.com/wayward-muse/donations

Christine Wiseman!

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2021/7/8/18/5a520812-3bd7-4625-8697-892ff4aab357_laura_ff.mp3

Welcome to Wayward Muse! The Podcast that takes mixes cocktails and culture! If you like our content, Like, share, subscribe!Laura Kelton is a Co-Founder of the Support Staff organization. Their focus is to help the hospitality community by working alongside mental health professionals, and community organizers to break down the stigmas surrounding mental health. Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

Welcome to Wayward Muse! The Podcast that takes mixes cocktails and culture! If you like our content, Like, share, subscribe!
Laura Kelton is a Co-Founder of the Support Staff organization. Their focus is to help the hospitality community by working alongside mental health professionals, and community organizers to break down the stigmas surrounding mental health.

Support this podcast at — https://redcircle.com/wayward-muse/donations

Laura Kelton of Support Staff

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If you enjoy this content, like and subscribe! Richard Beltzer is a kind human being who happens to be a badass Chicago Bar Professional. He has led programs around the city. Notably Bad Hunter and currently leads the team at Monteverde. In this episode, we cover everything from sustainability to camera angles and getting the perfect shot. We are so happy to have him as the opener to season 2! Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

If you enjoy this content, like and subscribe! 

Richard Beltzer is a kind human being who happens to be a badass Chicago Bar Professional. He has led programs around the city. Notably Bad Hunter and currently leads the team at Monteverde. 

In this episode, we cover everything from sustainability to camera angles and getting the perfect shot. We are so happy to have him as the opener to season 2!


Support this podcast at — https://redcircle.com/wayward-muse/donations

Richard Beltzer of Monteverde

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2021/4/14/16/a2d4119d-977e-4b20-8113-45251afbb8dc_ff.mp3

Mike is a renowned bartender in the US and the owner of the acclaimed Echo Park Bar, Thunderbolt. In this Episode we discuss optimizing your bar program for success, the lessons learned in 2020, and the science behind perfectly crafted drinks. A must listen for bar industry professionals Thanks for tuning in to the episode we are about to geek out on the science behind cocktails but before we do that, I wanted to let you know there are a ton of amazing resources for y&#39;all at <a href="yourwaywardmuse.com." rel="nofollow">yourwaywardmuse.com.</a> Whether its our dope Chicago tv series, our blog, this podcast or our essential bar supplies we got you covered. and just for y&#39;all that tune in to the podcasts. Use code listentoyourmuse to get discounts on our paper planemerch line. Inspired by the modern classic the shirts are a call to Follow your muse. Made from premium sustainably sourced cottonthey are the perfect summer look. Check it out at <a href="yourwaywardmuse.com" rel="nofollow">yourwaywardmuse.com</a> Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

Mike is a renowned bartender in the US and the owner of the acclaimed Echo Park Bar, Thunderbolt. In this episode, we discuss optimizing your bar program for success, the lessons learned in 2020, and the science behind perfectly crafted drinks. A must-listen for bar industry professionals

Thanks for tuning in to the episode we are about to geek out on the science behind cocktails but before we do that, I wanted to let you know there are a ton of amazing resources for y'all at yourwaywardmuse.com.
Whether it's our dope Chicago tv series, our blog, this podcast, or our essential bar supplies we got you covered.  Just for y'all that tune in to the podcasts. Use code LISTENTOYOURMUSE to get discounts on our paper plane merch line. Inspired by the modern classic the shirts are a call to Follow Your Muse. Made from premium sustainably sourced cotton they are the perfect summer look. Check it out at yourwaywardmuse.com

Support this podcast at — https://redcircle.com/wayward-muse/donations

Michael Capoferri of Thunderbolt

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Our guest is David Nayfeld. A native of the Bay Area and owner of Che Fico. He is a well-traveled Chef having gained experience at some of the best restaurants in Europe and here in the US. He is also the host of the Main Ingredient podcast. Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

David Nayfeld of Che Fico

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Throughout his career in hospitality, Cesar’s border town upbringingin San Diego, California allowed him to effortlessly focus on the richand vibrant flavors and spirits from his family’s native México. Ashe worked his way up to management, Cesar spent countless hoursvisiting, learning, educating, and immersing himself in his Méxicanculture which eventually led him to take on a role as an ambassadorwithin the Tequila and Mezcal spirits category. In 2020, staying true to his heritage, Cesar became the U.S. National Ambassador for Abasolo Ancestral Corn Whisky, the first nixtamalized corn whisky of its kind made from cacahuazintle corn in Jilotepec, México.Through his role with Abasolo Ancestral Corn Whisky and Nixta CornLiqueur, Cesar will set out to share his knowledge of maíz (maize) andthe importance of this heirloom crop for México and the world, whileexploring the whisky category’s impactful influence on the country. Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

Cesar Sandoval & Abasolo Whisky

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If you like this content: LIKE COMMENT SUBSCRIBE &amp; SHARE Welcome to Part 2! We dive into what it takes to turn a restaurant into long-term institution and the inner workings of The Southern Smoke Foundation. Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city. Are you an industry worker that believes they are eligible for emergency aid?https://southernsmoke.org/fund/ Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

part 2 Chris Shepherd and Southern Smoke

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2021/3/10/17/59aadc05-e195-4d65-baa2-8d2399fd883c_part_1_red_circle.mp3

If you like this content: LIKE COMMENT SUBSCRIBE &amp; SHARE Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city. Get to Know Chef Shepherd on this Wayward Muse Exclusive interview. We take a look at what makes Houston so special and how it has affected his life. Our conversation went so well there will be a part 1 and 2! Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

If you like this content: LIKE COMMENT SUBSCRIBE & SHARE

Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city.

Get to Know Chef Shepherd on this Wayward Muse Exclusive interview. We take a look at what makes Houston so special and how it has affected his life. Our conversation went so well there will be a part 1 and 2!

Support this podcast at — https://redcircle.com/wayward-muse/donations

Chris Shepherd: A life in the Industry

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2021/2/24/17/fc98a632-9d50-42c0-a267-a9c2c678d87c_aaron_polsky_ff.mp3

IF YOU ENJOY THIS CONTENT LIKE COMMENT SUBSCRIBE &amp; SHAREWelcome to the Wayward Muse Podcast. Our focus is on the Restaurant Industry and the people that make it exemplary. Travel through the world of drinks with us.Our guest today is Aaron who started LiveWire with the belief that bartenders could use a platform to reach their fans and future fans around the world. They use the finest spirits in the world, natural flavors and extracts.They collaborate with not only the best talent in the industry but people of exemplary character. Find out more at <a href="https://www.livewiredrinks.com/home-1" rel="nofollow">https://www.livewiredrinks.com/home-1</a> Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

IF YOU ENJOY THIS CONTENT LIKE COMMENT SUBSCRIBE & SHARE

Welcome to the Wayward Muse Podcast. Our focus is on the Restaurant Industry and the people that make it exemplary. 
Travel through the world of drinks with us.

Our guest today is Aaron who started LiveWire with the belief that bartenders could use a platform to reach their fans and future fans around the world.  
They use the finest spirits in the world, natural flavors and extracts. They collaborate with not only the best talent in the industry but people of exemplary character. 

Find out more at https://www.livewiredrinks.com/home-1

Support this podcast at — https://redcircle.com/wayward-muse/donations

Aaron Polsky of LIVEWIRE Drinks

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2021/2/17/16/2a9ee27f-976a-4f47-9f3e-8d71f91dfebf_josh_final_final.mp3

IF YOU ENJOY THIS CONTENT:LIKE, COMMENT, SHARE, SUBSCRIBE! Rarely do you get the chance to sit down and pick the brain of someone you truly admire. Luckily for us, we got such an opportunity. Josh Harris has exemplified creativity and innovation in our industry for years but now with our changing environment, we could use his perspective more than ever. Join us as we discuss everything from Menu and Bar design to how something as simple as a closet dresser can lead to inspiration about form and function. Part 1 Trick Dog &amp; the Calendar of Invention Part 2 12:20 Form and function &amp; Bon Voyage  Part 3 20:20 The Great Individualizer &amp; Quick Dog Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

IF YOU ENJOY THIS CONTENT:
LIKE, COMMENT, SHARE, SUBSCRIBE! 

Rarely do you get the chance to sit down and pick the brain of someone you truly admire. Luckily for us, we got such an opportunity. Josh Harris has exemplified creativity and innovation in our industry for years but now with our changing environment, we could use his perspective more than ever. Join us as we discuss everything from Menu and Bar design to how something as simple as a closet dresser can lead to inspiration about form and function.

Part 1 Trick Dog & the Calendar of Invention

Part 2 12:20 Form and function & Bon Voyage 

Part 3 20:20 The Great Individualizer & Quick Dog



Support this podcast at — https://redcircle.com/wayward-muse/donations

Josh Harris of Bon Vivants

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If you enjoy this content SHARE, LIKE, COMMENT, SUBSCRIBEJeanie, and Mikey joined us on this episode to discuss what it means to be an equitable restaurant. Join us as we take a deep dive into what that really means.Part 1:00-17:00 What is RAISE, what is an equitable RestaurantPart 217:00-40:37 Changing the system: best practices, legislation, implicit biasPart 3: Proof that one fair wage works. Raise is a national network of restaurant owners who are committed to racial and gender justice. This includes how they compensate their employees, define their culture, staff their restaurants, and serve their guests.High Road Restaurants advocate for fair wages and increased racial and gender equity through hiring, training, and promotional practices.  Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

If you enjoy this content SHARE, LIKE, COMMENT, SUBSCRIBE
Jeanie, and Mikey joined us on this episode to discuss what it means to be an equitable restaurant. Join us as we take a deep dive into what that really means.
Part 1
:00-17:00 What is RAISE, what is an equitable Restaurant
Part 2
17:00-40:37 Changing the system: best practices, legislation, implicit bias
Part 3: Proof that one fair wage works.

Raise is a national network of restaurant owners who are committed to racial and gender justice. This includes how they compensate their employees, define their culture, staff their restaurants, and serve their guests.
High Road Restaurants advocate for fair wages and increased racial and gender equity through hiring, training, and promotional practices.

Support this podcast at — https://redcircle.com/wayward-muse/donations

Raise, High Road Restaurants

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2021/2/2/16/a3079f96-f7e4-40ca-be88-edc6246cd312_roger_final_final.mp3

Roger has cut his teeth at some of the best bars in Chicago. He has run programs at MFK, Smyth and the Loyalist, and Bar Sotano. He is a master bartender who was sidelined by the Pandemic. Hear his comeback story as he builds his much-anticipated concept, Caledonia. Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

Roger has cut his teeth at some of the best bars in Chicago. He has run programs at MFK, Smyth and the Loyalist, and Bar Sotano. He is a master bartender who was sidelined by the Pandemic. Hear his comeback story as he builds his much-anticipated concept, Caledonia.

Support this podcast at — https://redcircle.com/wayward-muse/donations

Roger Landes, The Journey to Caledonia

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2021/1/27/18/145655ef-d53f-4fcf-ba3c-af5d3205ebc3_duck_inn_part_2_finalfinal.mp3

If you enjoy our content, comment, like, and subscribe! Misunderstood is a word that comes to mind when people think about Grappa. Join me, as Brandon opens up three vintage bottles of grappa and blows my mind. I came in with lies and falsehoods and left mistified by the spirit of Italy. If you are looking for industry insights and deep dives into the cocktail world, you have found the right podcast. Wayward Muse is a media company dedicated to the restaurant industry. With award winning guests from every part of the world, and every walk of life, Wayward Muse is here to guide you. This content is made possible because of our generous listeners, viewers and readers. If you are ready for season 2 of the webseries or even more guests consider donating or shopping our exclusive merch! https://app.redcircle.com/shows/224e1fe3-6ad9-4c5a-b786-ad62f08a7089/donations Support this podcast at — <a rel='payment' href='https://redcircle.com/wayward-muse/donations'>https://redcircle.com/wayward-muse/donations</a>

If you enjoy our content, comment, like, and subscribe!

Misunderstood is a word that comes to mind when people think about Grappa. Join me, as Brandon opens up three vintage bottles of grappa and blows my mind. I came in with lies and falsehoods and left mistified by the spirit of Italy.

If you are looking for industry insights and deep dives into the cocktail world, you have found the right podcast. Wayward Muse is a media company dedicated to the restaurant industry. With award winning guests from every part of the world, and every walk of life, Wayward Muse is here to guide you. 

This content is made possible because of our generous listeners, viewers and readers. If you are ready for season 2 of the webseries or even more guests consider donating or shopping our exclusive merch!

https://app.redcircle.com/shows/224e1fe3-6ad9-4c5a-b786-ad62f08a7089/donations

Support this podcast at — https://redcircle.com/wayward-muse/donations

Brandon and the Italian Spirit

Discussions hosted by Wayward Muse Media. The focus of this season is on how we eat and drink and the cultural significance of food. Our host Stevan is an award-winning Restaurant Professional based in Chicago. Join him as he explores vital topics with noteworthy guests from around the world.