A podcast for the food curious, thoughtful gourmet and adventurous eater. Go beyond the headlines with me as I talk to the chefs, makers and creatives driving trends and making it happen in restaurants, food, wine & beverages, and travel. I talk about cookbooks, too!
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Finally: Gluten-Free Italian Food That Doesn’t Feel Like a Compromise
Restaurateur Gianluca Legrottaglie already had successful Italian restaurants in San Francisco and New York. His latest project – Clementina – with wife Viviana and daughter Alice (pronounced: Ah-lee-che) is more personal. When Alice was diagnosed with celiac disease, the family's perspective on dining out changed. The result? A celiac-safe Italian restaurant with exceptionally flavorful pizza, pasta and focaccia. Gianluca, Alice and I dig in on how the restaurant idea became reality, t...
25 Aug 2026
Season's Hottest Product? Olive Tree Pearls
Have you ever heard of olive tree pearls? Neither had I. But a fortuitous romp through a food show led me to a chat with Sara Kelly, Senior Product Marketing Manager at SEASON, a New Jersey-based producer of wild caught, tinned seafood and olive products. The company's olive tree pearls are a nutritional powerhouse – 1 tiny teaspoon offers the same amount of antioxidants as 10 liters of extra-virgin olive oil. Because the Desert Olive Tree Pearls are made from olives grown in Morocco’s extrem...
15 Jun 2026
Get Full Fast and Stay Full Longer with Oolie Egg-Based Yogurt
I chat with Faith Ferguson of Oolie Foods, the first company I know of making egg-based dips and yogurts. Oolie, a sub-brand of certified B-corp HBF Foods, began as a way for the largest manufacturer of free-range and organic hard-boiled eggs to rescue misshapen, unsaleable eggs. The solution? Turn 'em into yogurt! With a clean ingredient dek and no eggy taste, these "saved eggs" became smooth, creamy yogurts and dips. Faith and I dig in on what makes Oolie's dairy-free yogurts so cream...
21 May 2026
The Ultimate Baking Championship Winner Molly Coen Dishes On Finding Her Fortune in Cake
Winner of The Ultimate Baking Championship, Pastry Chef Molly Coen of Carmel Valley Ranch dishes on declaring her future as a pastry chef as a child, how a baking science class and a summer spent decorating cakes laid the foundation for her career, and the important role that fortune played in helping her break into the baking world. Coen enjoys working in luxury hospitality and designing cakes with seasonal flavors. Episode Encore, a seasonal follow-up to "The Ultimate Baking Championship," ...
17 Apr 2026
Chef Mike Lanham of San Francisco's Anomaly
How does a restaurant become a great restaurant? At Anomaly, the modernist cuisine from owner-chef Mike Lanham and his team reflects a grit honed as much in Michelin-starred restaurant kitchens as at competitive bike races and wrestling matches. This dude is DETERMINED to make his small restaurant succeed. In our chat, Lanham talks about his path to restaurants, why he works out every day, how the pandemic helped launch Anomaly's success, and why an emoji egg – a dish that catapulted Lanham t...
24 Mar 2026
More Than Protein: Fiber + Omega-3s with Defender Bar co-founder, Matt Levey
Matt Levey is no stranger to starting businesses — Field Trip, maker of jerky, meat sticks and pork rinds, is another company he is a part of. But human bodies – despite the media hype around protein – need more than protein. We need fiber, fats and other nutrients to maintain health, especially gut health. And that's where a next gen bar like Defender comes in. Levey and I chat about the ideal balance of protein, fiber, and sugar for adults and kids, what makes dandelion root such a powerful...
17 Feb 2026
Exclusive Chat With Chef Artun: Turkish Manti & More
A PhD in Neuroscience and Physics helps chef and restaurateur Omer Artun of Meyhouse restaurants in California maximize operational efficiencies. But it's his passion for food, especially the Turkish food of his upbringing, that energizes the flavors of Artun's cuisine. Our conversation sweeps from Artun's culinary influences, across the breadth of Eurasian manti (stuffed pasta or dumplings), to his 32 year-old (and counting) yogurt culture. #californiacuisine #turkishfood #slowfood #foodwrit...
15 Jan 2026
The Best Gluten-Free Bread Cookbook: A chat with "The Art of Gluten-Free Bread" author, Aran Goyoaga
Professional chef Aran Goyoaga grew up in a bakery – her Basque family owned one. After a doctor's diagnosis required a shift to a gluten-free life, Goyoaga started a journey of gluten-free discovery, learning to bake sweet treats, like cookies and pies, and then brioche and bread. I sat down with Aran to chat about how to start your own gluten-free bread baking journey, what butters to consider (vegan and regular), and the joy of holiday baking. Plus a side note about marzipan. #gluten...
15 Dec 2025
Chef Preeti Mistry Dishes On Their Culinary Evolution and Diving Into Asian Flavors in Napa
Known for their work at Oakland's now-closed Juhu Beach Club where they introduced the San Francisco Bay Area to modern South Asian street food by way of California, Chef Preeti Mistry changed the narrative around Indian food. The James Beard Award-winning podcaster (Loading Dock Talks with Chef Preeti Mistry) talks about being a chef at heart, their path back to cooking full-time at Napa' Silver Oak Winery, and bringing flavor to their seasonal, four-course tasting menu – Chef's Table – at t...
12 Dec 2025
The Secret Behind McEvoy Ranch’s Chai Spice Olive Oil
The aroma of McEvoy Ranch's Chai Spice Olive Oil lifts out of the bottle the moment you crack the cap. Thank you, proprietary blend of single-origin cardamom, cinnamon, ginger, nutmeg, allspice, clove, and black peppercorns, all sourced exclusively from Noble House Spices. I chat with McEvoy's President Samantha Dorsey about how they capture the spices' flavor through their infusion process as well as what makes olive oil from Northern California so special. #oliveoil #chaispiceoil #foodwri...
8 Dec 2025
Decaf Coffee Liqueur and Motorcycles with John Wohlfert of Wohlfert Craft Distilling
A motorcycle enthusiast, owner John Wohlfert of Washington’s Wohlfert Craft Distilling names his creations after different parts of the two-wheeled machines. His Clutch Coffee liqueur caught my attention. Not only is it available in decaf, it tastes nearly identical to the caffeinated version. Wohlfert and I chat about the technology behind the exceptional flavor and his family history in bootlegging. #espresso drinks #coffee drinks #foodwriter https://christinamueller.com @eatdrinkthink ...
24 Oct 2025
Risotto Revolution with Violetto Chef Mark Shoemaker at Alila Napa Valley
The chef at Alila Napa Valley Hotel's onsite restaurant digs in on his fall menu and what makes his Foraged Mushroom Risotto a must-try dish. #risotto #napavalley #restaurants https://christinamueller.com @eatdrinkthink
17 Sept 2025
Cookbook Review: Family Style by Peter Som, Every Day Recipes Inspired by Home and Heritage
As a restaurant critic and food journalist, I probably should not tell you that I really do not enjoy mushrooms. I simply never understood their appeal. Then I made Peter Som’s Fancy Mushrooms and Creamy Beans with Citrus Brown Butter in his cookbook, Family Style: Elegant, Every Day Recipes Inspired by Home and Heritage. Blog Page https://christinamueller.com @eatdrinkthink
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