Want to elevate your home cooking with Chef tips from one of the best culinary minds in the game? Celebrated Chef Matthew Dolan: Co-owner of 25 Lusk Restaurant in San Francisco (Food Network Regular, Cookbook author, US Department of State Cutural Envoy) and "Marcus D." Najera (National iHeart Radio personality and food enthusiast) will dig into flavor, foolproof cooking hacks and pro-tips, all while serve up tasty stories peppered with plenty of laughs! Come join us and learn a ton on Chef's Day Off!
Lime Posset: The 500-Year-Old Dessert That Started Our Friendship | Chef's Day Off S2:E8 (Season Finale)
Chef Matthew Dolan teaches Marcus how to make Lime Posset, an elegant English dessert dating back more than 500 years that's made with just four simple ingredients. Along the way, they share the story of how this very recipe sparked their friendship years ago, eventually leading to the creation of Chef's Day Off. In this episode, you'll learn:
• The fascinating history of Lime Posset
• How citrus naturally transforms cream into a silky custard
• Vanilla bean tips and substitutions
• Common mistakes that keep the dessert from setting
• Restaurant plating ideas and Champagne granita• Why this is the perfect make-ahead dessert for entertaining
dThank you for listening, cooking, and laughing with us throughout Season 2. We'll see you soon for Season 3. Executive Producer: Terry Fung, Rickhouse Media
Technical Producer: Jose Penaloza (@nowaypro)
1 Jul 2026
Finesse: The Little Details That Separate Good Cooks From Great Ones
What separates a good home cook from a great one? It isn't expensive ingredients. It isn't fancy equipment. It isn't some secret recipe. It's finesse. This week, Chef Matthew and Marcus explore the subtle techniques professional chefs use every day that instantly elevate home cooking. From creating the perfect dining experience before you ever light the stove to tasting as you cook, controlling heat, and understanding why patience is one of the most important ingredients in any recipe, this episode is packed with practical advice you can use immediately. Marcus also walks Chef through his homemade Dungeness crab risotto, opening the door to a masterclass on building flavor, cooking with intention, and understanding why the smallest details often make the biggest difference. Whether you're just learning to cook or you've been doing it for years, this episode will help you think like a chef.
Executive Producer: Terry Fung | Rickhouse Media Technical Producer: Jose Penaloza (@nowaypro)
23 May 2026
Eggs: Restaurant Secrets You Can Use At Home
Eggs sound simple… until you try to cook them perfectly. In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan break down the techniques behind scrambled eggs, fried eggs, poached eggs, and frittatas. From fluffy curds and runny yolks to restaurant brunch hacks and chef-level tricks, this episode is packed with practical advice you can actually use at home. Chef explains why eggs are one of the true tests of cooking skill, why most people overcook scrambled eggs, how to nail an over-easy egg without breaking the yolk, and the controversial kitchen gadget that saves brunch service.
Plus:
Why chefs obsess over eggs
The right way to scramble eggs
Cream vs water in scrambled eggs
The trick to perfect fried eggs
How restaurants survive brunch
Why frittatas are the ultimate leftover meal
The legendary “62 degree egg”
If you’ve ever ruined breakfast, this episode is for you.
9 May 2026
Butter: Brown Butter, Steak Basting, Pan Sauces & Why You’re Cooking It Wrong
Butter makes everything better… but only if you know how to use it. In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan from 25 Lusk break down one of the most important ingredients in cooking: butter. From steak basting and pan sauces to clarified butter, brown butter, bread service, roasting chicken, and fixing dry turkey, this episode is packed with practical techniques that instantly elevate your cooking at home. Chef explains why most people burn butter, when to lower the heat, how to make silky restaurant-style pan sauces, why cold butter matters, and the right way to finish vegetables, steak, and chicken. They also get into the difference between cheap butter and quality creamery butter, the truth about cooking oils, and why the internet has everyone overcomplicating steak. If you’ve ever wondered:
• When should I cook with butter vs oil?
• What exactly is brown butter?
• Why does my pan sauce break?
• How do chefs baste steaks correctly?
• Is butter actually bad for you? …this episode is for you. It’s funny, practical, a little chaotic, and full of chef-level tricks you can actually use tonight.
25 Apr 2026
Chicken Part Two: The 20-Minute One-Pan Dinner ANYONE Can Pull Off
You broke down the chicken… now what? In Chicken: Part 2, Marcus and Chef Matthew turn those raw chicken parts into a fast, no-stress, one-pan dinner you can pull off on a weeknight. We’re talking crispy skin, a simple pan sauce, and a full meal on the table in about 20 minutes. Chef walks through how to build flavor from the pan up, what “fond” actually is, how to deglaze like a pro, and the easiest way to fix a broken sauce. Plus, a few chef hacks that make this whole process foolproof, even if you’ve struggled with pan sauces before. If you’ve ever stared at raw chicken and had no plan, this is your playbook.
11 Apr 2026
Chicken Part One: Break It Down, Cook It Right, Save Money
If you’re still buying boneless, skinless chicken breasts, this episode might change your life. Marcus and Chef Matthew Dolan break down everything you need to know about cooking a whole chicken. From why it’s cheaper (way cheaper) to how to break it down, cook each part properly, and actually get better flavor at home. They get into roasting techniques, why low and slow beats high heat, how to get crispy skin without drying out the meat, and the right way to use a thermometer without overcooking your chicken. Plus, you’ll learn what to do with every single part of the bird, from making stock to the chef-only secret: the oyster. If you want to cook smarter, waste less, and eat better, this is where it starts.
22 Feb 2026
Bread & Meat: The Art of the Perfect Sandwich.
What makes the perfect sandwich?
In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan go deep on the simplest, most iconic pairing in food history: bread and meat. From sourdough legend Azikiwee Anderson at Rize Up Bakery to Wagyu breakdowns at The Butcher Shop by Niku with Guy The Butcher, they explore what elevates a sandwich from basic to unforgettable. Chef defends the purity of a cheeseburger. Marcus argues for tortas, Cubanos, and roast beef with horseradish mayo. They debate mayo, ketchup, tomato seasonality, balsamic trends, patty melts, and whether cutting a burger in half is a personal offense.
Plus:
• The true ratio of meat to cheese
• How to build a sandwich so every bite tastes perfect
• Why ribboning your meat changes everything
• The biggest mistakes people make with condiments
• A little sandwich history you didn’t ask for Then it’s on: they go head to head in the kitchen.
If you love burgers, roast beef, banh mi, or a properly constructed hero, this one’s for you.
1 Feb 2026
Fish Without Fear: Season 2 Premiere:
Season two of Chef’s Day Off kicks off with a deep dive into one of the most misunderstood proteins in home cooking: fish. Marcus from Star 1013/iHeartRadio and Executive Chef Matthew Dolan of 25 Lusk in San Francisco break down how to buy fish, what to ask your fishmonger, and how to cook it confidently without overthinking it. From salmon skin and rock cod to whole fish on the grill and why stuffing a fish is mostly for Instagram, this episode is about stripping away fear, wasting less, and letting great ingredients speak for themselves. Plus, Chef Dolan shares hard-earned lessons, strong opinions, and stories that explain why he literally wrote the book on fish.
17 Nov 2025
French Fries: The Lost Episode: Tales From The Deep Fryer
We were clearing out the hard drive as we continue to produce Season 2 and we discovered a yet-to-be-published gem. Call it the "Lost French Fry Episode." Marcus and Chef Matthew go all in on why fries hit so hard, the science behind potato happiness (there is a reason we love them), and which cuts actually deliver. They break down toppings, poutine philosophy, and the chef-level method for making PERFECT fries at home.
Parboiling, drying, starching, freezing, air frying, shallow frying: t’s all here. A full, step-by-step guide straight from the kitchen at 25 Lusk righ to your house.
20 Sept 2025
Bananas Foster: Fire, Rum & Ice Cream Dreams
Bananas Foster: part dessert, part pyrotechnics. In this episode of Chef’s Day Off, Marcus and Chef Matthew dive into the story behind this New Orleans classic, why it’s flambéed, and how to make it at home without torching your kitchen. They cover the origin at Brennan’s in the French Quarter, the science of sugar and fruit, why bananas need just the right ripeness, and how other fruits (cherries, peaches, plums, apples) can swap in for a twist. Chef shares pro tips on getting the flames right, while Marcus… mostly tries not to set himself on fire. Pair it with ice cream, waffles, or even beer (yes, beer), and you’ve got a show-stopping dessert.
Executive Producer: Terry Fung, Rickhouse Media
12 Sept 2025
Mac and Cheese: How To NAIL It. The Cheesiest Episode Yet
Mac and cheese: comfort food, kid favorite, and apparently the cause of Marcus’ cooking anxiety. In this episode of Chef’s Day Off, Marcus and Chef Matthew dive into what makes the perfect mac and cheese. From smooth, creamy cheese sauces (and why they go grainy) to beer vs. wine in the base, boxed grated cheddar vs. “real cheese,” and whether nut milk belongs anywhere near the pot, no angle is off-limits. Chef drops pro tips like protecting breadcrumbs with a little cheese, why the broiler might ruin your dish, and why burnt edges are secretly delicious. Grab a fork, because this one’s cheesy in the best way. Executive Producer Terry Fung, Rickhouse Media
5 Sept 2025
Stocks vs. Broths: The Schmutz, the Secrets & the Bitterness Trap
Stocks and broths sound fancy, but they start the same — bones, water, and a simmer — until one takes a left turn and the other a right. In this episode of Chef’s Day Off, Marcus and Chef Matthew break down the real difference between a stock and a broth (and where the sexy term “bone broth” actually fits). You’ll learn why cold water matters, why bitterness is the enemy, how long to simmer fish, chicken, and beef bones, and why parsley stems might be your secret weapon. Plus, what not to do (boiling, oversalting, or cooking for two days straight). It’s funny, it’s nerdy, and it’s everything you need to know before you grab that ladle.
29 Aug 2025
Hot Dogs: Street Meat, Corn Dogs & Chef Controversies
Hot dogs aren’t just ballpark food — they’re a cultural obsession. In this episode of Chef’s Day Off, Marcus D. Najera from iHeartRadio San Francisco (The Marcus and Corey Morning Show) and Chef Matthew Dolan (25 Lusk, Food Network regular, cookbook author) go all in on America’s favorite guilty pleasure. From cheese dogs and bacon-wrapped Sonoran street dogs, to the legendary Seattle dog, Chicago-style purism, and even pigs in a blanket with champagne — nothing is off-limits. They swap stories, debate ketchup vs. mustard, and confess their surprising favorites (spoiler: corn dogs and cream cheese both make the list). Grab a seat, grab a dog, and join the fun.
22 Aug 2025
The Leftovers Episode: Waste Less, Flavor More
Leftovers don’t have to be sad. In this episode of Chef’s Day Off, Marcus D. ("Marcus and Corey" on iHeartRadio) and Chef Matthew Dolan (25 Lusk, Food Network regular, cookbook author) explore how to turn “what’s in the fridge” into something worth bragging about. From comforting soups like congee and ham bone & white bean, to crispy taquitos, leftover pizza breakfasts, and even breakfast burrito hacks — it’s all about saving money, reducing waste, and eating better. Plus, a real talk on food insecurity, food waste, and how small changes at home can make a big impact.
15 Aug 2025
The Four Sauces Every Home Cook Should Master
Level up every meal with just four sauces. In this episode of Chefs Day Off, Chef Matthew Dolan breaks down the essential set you actually need: a bright, balanced vinaigrette, a versatile red pasta sauce, a proper Hollandaise (plus the exact fix if it breaks), and a fast pan sauce you can riff on for chicken or pork. Clear rules, chef tips, and no fluff—so you can cook restaurant-quality food at home tonight. What you’ll learn
• The ratio for a perfect vinaigrette that won’t separate
• A weeknight red sauce that doubles as a base for bolognese or shakshuka
• Hollandaise fundamentals—and how to rescue a broken sauce in minutes
• A pan-sauce formula from fond to finish for chicken or pork
Download the podcast
• iHeartRadio: https://www.iheart.com/podcast/1333-chefs-day-off-288394978
8 Aug 2025
Salt Is Greedy, Pepper Is Genius, and Acid Might Ruin Your Soup
Why does restaurant food taste so much better than what you make at home? In this episode of Chef’s Day Off, Michelin-starred chef Matthew Dolan and radio host Marcus D. go deep on the holy trinity of seasoning: salt, pepper, and acid. You’ll learn why salt is greedy and thirsty, how pepper adds more than just heat, and why a splash of vinegar or citrus can make or break a dish. Plus: the truth about kosher salt, the danger of pre-ground pepper, and why chef-level seasoning starts with tasting as you go. Whether you're cooking steak, marinara, or compote for Sunday crepes, this episode gives you the exact how, why, and when to season like a pro. Takeaways include:
When to salt meat for the best results
Why kosher salt beats Himalayan in cooking
How to fix a dish with too much vinegar
Pepper as a floral finish—not just heat
The worst seasoning sin (hint: pre-made spice blends)
🎧 Hosted by @itsmarcusd of Star 101.3 (iHeartRadio SF) and Chef Matthew Dolan of 25 Lusk.
📍 Recorded in San Francisco, CA
1 Aug 2025
Everything You Need To Know About Rice. Does the "TikTok Method" Actually WORK?
Episode 1 – Rice: How to Cook It, Hack It, and Make It Taste Like a Chef Made It.
In the very first episode of Chef’s Day Off, hosts Marcus D. and Chef Matthew Dolan (of San Francisco’s 25 Lusk) break down one of the most misunderstood ingredients in your kitchen: rice.
We’re talking how to cook the perfect pot of rice, why that viral TikTok rice method actually works, and what to do with leftover rice that’s better than tossing it in the trash. Chef Dolan explains the science of rice cooking — including why rinsing matters, how salt behaves with moisture, and how to master rice with or without a rice cooker.
If you’ve ever struggled with mushy rice, burnt bottoms, or flavorless fluff, this episode is your shortcut to chef-approved results at home. New episodes drop every Friday.
🎧 Listen now on the @iHeartRadio app or wherever you get your podcasts.
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