Harry Hamlin shares how his Sunday Bolognese went from a Real Housewives lunch to an open-source food company, the reason his psychology degree informs his hosting (at parties that serve as exposure therapy for his wife, Lisa Rinna), and why it's so important to him to support hunger relief groups. Did you know he's owned an energy company for almost 30 years? The actor, activist, and entrepreneur goes deep on his belief in ingredient transparency, the struggle meals he ate growing up, wooing Rinna, and why the podcast they host together is how they're finally getting to know one another on a deeper level.
For more info visit: foodandwine.com/tinfoilswans
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52:43
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52:43
Encore: Madhur Jaffrey and the Trap of Perfection
When Madhur Jaffrey published "An Invitation to Indian Cooking" in 1973, she had no idea that half a century later, the book would not only still be in print, but also get an anniversary reissue that would welcome future generations in the vast and varied cuisine of her homeland. In this encore of one of our favorite first-season epsiodes of Tinfoil Swans, Food & Wine's executive features editor Kat Kinsman finally meets her lifelong culinary hero and gets some sage advice from the writer, teacher, and actress about self worth, righteous anger, perfectionism, and what actually matters to you when you turn 90.
For more info visit: foodandwine.com/tinfoilswans
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39:37
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39:37
Bryan Caswell and the Possum Cops
2009 F&W Best New Chef and Houston icon Bryan Caswell opens up about single fatherhood, second chances, and his comeback with Latuli — plus the "redemption lies tomorrow" mindset reshaping his kitchen, and the time he sneaked into Jean-George Vongerichten's kitchen and came out with a job.
For more info visit: foodandwine.com/tinfoilswans
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59:17
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59:17
Paola Velez and the Guy Fieri FaceTime
From fixing radios and writing slam poetry as a kid in the Bronx, to becoming one of the most celebrated pastry chefs and community builders of her generation, 2021 Food & Wine Best New Chef Paola Velez has never followed the expected path. Along the way, she’s embraced subcultures that gave her belonging, built spaces where strangers connect over shaved ice and cocktails, and redefined what it means to be a chef — on social media, in restaurants, and in the wider world. In this conversation, she shares the courage it takes to choose joy in the face of struggle, the humility behind turning down a major accolade, and the celebrity chef moment that meant everything to her mom.
For more info visit: foodandwine.com/tinfoilswans
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55:45
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55:45
Tavel Bristol-Joseph and the Backyard Coal Pot
From three-mile walks to school in Guyana and “punishment baking” with his aunt to becoming the first pastry chef named a Food & Wine Best New Chef, Tavel Bristol-Joseph has never followed the expected path. In this episode, he shares the chaos and music of landing in Brooklyn, the quiet ritual he keeps each birthday to honor his late father, and why he believes cooking is just the vessel for something much bigger.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri, Mashama Bailey, and Maneet Chauhan, going deep on their formative experiences, the dishes and meals that made them, their joys, doubts and dreams, and what's still on the menu for them. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor later. New episodes every Tuesday.
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