Antoni Porowski and the Right Time to Leave a Party
"Queer Eye" and "No Taste Like Home" star Antoni Porowski joins Tinfoil Swans live at the Food & Wine Classic in Aspen for a heartfelt and humorous conversation about identity, vulnerability, and finding meaning through food. He opens up about his path from actor and caterer to TV host and storyteller, the emotional layers of cooking, navigating fame, and the gentle art of knowing when to leave the party. Along the way, he shares reflections on therapy, self-care, family dynamics — and what turning 40 taught him.
Sponsor: Old Fitzgerald® Kentucky Straight Bourbon Whiskey. Bardstown, KY. 50% Alc./Vol. Think Wisely. Drink Wisely.
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Tristen Epps and the Scrambled Egg Revelation
Growing up in a military family, Tristen Epps moved around a lot. But no matter where he was living, Friday nights were sacred. He got to dress up, go to a restaurant, not order from a kids menu, and feel like he was getting to know the place he was living — for now. At home, when his mom taught him to scramble an egg, he was mesmerized by the alchemy; one simple ingredient could transform into so many things. It's that wonder and curiosity that transformed him into the leader, visionary, and Top Chef winner he is today. He joined Tinfoil Swans at the Food & Wine Classic in Aspen to talk about his mission to “un-colonize colonized food,” the freedom he feels cooking in Air Jordans, why it's important to him to celebrate oxtails with Michelin-level finesse, and his belief that cooking has power to correct history.
For more info visit: foodandwine.com/tinfoilswans
Sponsor: Old Fitzgerald® Kentucky Straight Bourbon Whiskey. Bardstown, KY. 50% Alc./Vol. Think Wisely. Drink Wisely.
Learn more about your ad choices. Visit podcastchoices.com/adchoices
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Chris Shepherd and the Hot Dog Pizza
Growing up in Oklahoma, school was not Chris Shepherd's thing. Traditional classrooms just aren't the right fit for some brains — but it turned out that restaurants were. In junior college, he picked up a job as a dishwasher at a sushi restaurant and on the day the tempura guy didn't show up, his culinary journey began. The 2013 Food & Wine Best New Chef took time out from his extremely busy travel schedule to talk about finally finding his calling in the kitchen, the Disney cookbook that lives on a pedestal in his home, and the ingredient he just can't stand. Then his powerhouse wife Lindsay Brown joined to talk about why they founded the game-changing Southern Smoke to help restaurant workers in crisis, how 20 free therapy sessions can change a restaurant worker’s life, and the two-word question that makes all the difference.
For more info visit: foodandwine.com/tinfoilswans
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Run the Jewels and the Tuna Salad Battle
When Killer Mike and El-P were 10 years old, they both knew they wanted to be emcees, but it took a few decades for them to meet, form Run The Jewels, and go to war against one another over salad. The legendary rap duo joined Tinfoil Swans for a laugh-out-loud (and also cry a little) conversation about childhood meals, musical awakenings, midlife reflections, and the right way to eat a bagel. They dish on growing up on game meat and matzah brei, surviving lean years on egg sandwiches and fried fish, and building food ventures rooted in love, legacy, and community. There’s a philosophical breakdown of “rich people ice,” tales of Atlanta strip club wings and sentimental steakhouses, and the kind of brotherhood that only forms over bars, beats, and deli meat.
For more info visit: foodandwine.com/tinfoilswans
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Wylie Dufresne and the Platonic Pizza Ideal
2001 Food & Wine Best New Chef and Stretch Pizza impresario Wylie Dufresne joins Tinfoil Swans to talk about his job lording over the ice truck at the New York Renaissance Festival, how team sports inform his work ethic, what the heck molecular gastronomy actually is, and why the pursuit of the perfect pizza dough has him so fired up.
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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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