Bien the Know

Keeping the Doors Open- Maudie Schmitt of Cafe Rue Orleans

William and John welcome Cafe Rue Orleans Owner/Executive Chef Maudie Schmitt to BTK. They talk about what it takes to keep a restaurant thriving in today's environment. With 25 years experience at Cafe Rue, Chef Maudie has seen it all in NWA and has tales of success and failure. 
Chef William also answers your recipe questions.
Bien the Know is available wherever you get your podcasts!

Beverage Trends & Stories with Jeffro Brown from the Odd Soul

On this month’s episode of Bien the Know, we talk beverage trends and have some beverage storytelling that made this a long one (no regrets!).
What have wholesale prices done this year? What are people drinking right now? What’s the worst drink ever? And no, nobody said a bar-mat shot *shudder*.
Also, Chef Will answers your recipe questions. Want to get yours in? Just shoot your question to chef@bienvenuerestaurant.com.
Cheers!

The Making of a Winter Menu and Recipe Question & Guest Sam Walker from Gastons on Emma

Gaskins on Emma Executive Chef Sam Walker joins Chef William and John Engleman on this month's edition of Bien the Know. 
They talk about how to create a winter menu, how to get a Valentine's Day menu together and past experiences. 
What's the line between simmering and boiling in a recipe? Also, how to you chop onions without crying? 
The answers are on this edition of Bien the Know!

Best Kitchen Items For Christmas Gifts- Carrie Burse from Bentonville Provisions, William Mauk from Bienvenue, John Engleman from Flavors of Northwest Arkansas

On this holiday edition of Bien the Know, John & William talk with Carrie Burse, Chef & Proprietor at Bentonville Provisions. If you’re looking for holiday gift ideas that chefs use and aren’t gimmicky and breakable, then you’ll want to listen to two chefs that have seen it all.
Also, recipe questions for William. Do you get stuck with turkey & ham for both Thanksgiving and Christmas? What kind of stove should Santa bring you- gas, electric or induction? William is actually going through the same dilemma, and he’ll give his two cents! Also, preference between bouillon cubes or broth? He answers all and more on this edition of Bien the Know!

Bordeaux Wine with Valérie Befve from Château Dassault and François Guilloux from Vino Distribution

Join Chef Mauk and John Engleman as they interview Valérie Befve from Château Dassault and François Guilloux from Vino Distribution about Bordeaux wines. Chef Mauk also answers your recipe questions.
 
If you have a recipe question that you want read on the podcast, email chef@bienvenuerestaurant.com

Food Cost- Anthony Mirisciotta with Spring Creek Food Hub and Vinni Wade with Ben E. Keith Foods

Food costs have been on the rise, and we get into some of the reasons with Anthony Mirisciotta with Spring Creek Food Hub and Vinni Wade with Ben E. Keith Foods. Also, Chef Mauk takes your recipe questions. You can get your in at chef@bienvenuerestaurant.com