Greg and I got together to chat about our first full month as co-hosts, what we are going to be for Halloween, how Susan Sarandon started a Dart Bar movement, and the only music festival you absolutely CANNOT miss.
I had the chance to host The Outer Vibe, a 5 piece band from Nashville, at a Sofar Sounds Show in Chicago in the Spring of 2017. They blew me away. Not only were their musical abilities breathtaking, they were some of the nicest people I had met in a long time.
We brought them on the show to talk about their behind the scenes stories of what really happens on tour, the truth behind their popular song "Fiona," and their favorite comfort food.
Take a listen and let us know what you think in the comments!
“There are good days. There are bad days. And there are crappy days,” says chef and owner of Whisk, Son of a Butcher, and soon to open Point and Feather, Rick Rodriguez. Rick sat down with the Ignited team to chat through the story of Son of a Butcher, the challenges of operating two restaurants, and what’s on the horizon for the Whisk team.
You may remember from our last run-in with Chef Rick that he was born in Mexico City, where he was introduced to food through prepping recipes with his grandmother. After moving to Chicago, Rick got a taste for corporate fast food, McDonald’s. This is where he realized that he could make a living in the food and hospitality industry. After working for other chefs, learning the ins and outs of how to operate a kitchen, he finally made the call to go into business with his brother David.
Chef Rick’s goal is to create approachable food with a Latin flair. This is perfectly summed up in the Masa Steak Fries at Son of a Butcher. Potatoes are mashed and coated with Maseca (Mexican cornmeal), and fried to a crispy golden brown. The fries are then topped with perfectly cooked Arrachera skirt steak, house-made salsa verde, sour cream, and queso fresco. Think a Latin version of Poutine, crispy on the outside, and melt in your mouth in the middle with an explosion of Latin flavor in every bite.
Rick says it’s the responsibility that keeps him going. He is currently employing about 40 people between the two restaurants, and that number will be growing as the new Point and Feather endeavor gets underway. Even on those “crappy” days he knows that what his business and passion is providing for employees, families, and friends, and that keeps him powering through.
The sky is really the limit with Chef Rick, who told us that he could one day see himself opening and running a small boutique hotel, crafting a memorable and approachable experience for guests, complete with amazing Latin-inspired room service.
Listen in and find hear it from the man himself!
Welcome to The Lauren Ignited Podcast! If you came to us from Chefs Coast to Coast, we thank you!
We've been talking with you and it sounds like y'all like the soul music and comfort food focus, so onward and upward! Our new co-host, Greg Perrine, will be chatting with Comfort Food Chefs in Houston and Chicago and I'll be chatting with Soul Musicians that are playing in Houston or Chicago. Let's do this!
Tune in to hear Greg's INSANE story about meeting one of the most famous (and sadly no longer with us) Chefs in Chicago. And, bonus--I share the story of how I met the Wailers that one summer not too long ago and went on multiple tour dates with them all over the United States.
Questions? Comments? Tweet to me at @LaurenIgnited or DM me on Instagram at @LaurenIgnited.