Hrn Happy Hour

Kat, Hannah, Matt, and Dylan circle up for our second 100% remote HRN Happy Hour. They are joined by Eli Sussman, host of The Line and chef/owner of Samesa. They chat about what they’re drinking during the pandemic, Eli's work documenting the effects of COVID-19 on the restaurant community, and play a rousing round of 20 questions.HRN Happy Hour  is powered by Simplecast.

Kat, Hannah, Matt, and Dylan circle up for our first ever 100% remote HRN Happy Hour. They are joined by West Coaster, Neal Hirtzel. They chat about what they're drinking during the pandemic, how to keep a routine when working from home, and play a rousing round of 20 questions.HRN Happy Hour  is powered by Simplecast.

The HRN crew is joined by Brent Elliott, the Master Distiller of Four Roses Bourbon who was recently awarded the title of Master Distiller of the Year by Whiskey Magazine. Brent shares his unexpected journey, which put his chemistry degree to use in the world of spirits. He also talks about what avenues he has for innovation while working at a company that prides itself on a 100+ year history. While the team sips on two different expressions of Four Roses, they chat about aging, tasting, and their favorite whiskey cocktails.HRN Happy Hour  is powered by Simplecast.bourbon, kentucky, master distiller, whiskey, four roses bourbon, brent elliott, spirits, chemistry, tasting, happy hour, cocktails

The HRN Happy Hour crew sits down with Ben Simon of Ben to Table, a monthly food subscription service delivering a hand-selected rotation of heirloom pantry staples and unique delicacies. They talk about everything from increasing bio-diversity to the process of tracking down speciality ingredients like Mexican mole and Spanish conservas. Plus the HRN team chats about their plans for Charleston Wine + Food Festival and plays some bean-themed trivia.HRN Happy Hour  is powered by Simplecast.

The gang talks about bedtime snacks, fair trade, and midnight feminist rants while enjoying Ben Conard's genius 'snacking chocolates' and pink bubbly wine. Happy Valentine's Day!HRN Happy Hour is powered by Simplecast.

This week on HRN Happy Hour, special co-hosts Hannah Fordin and Dylan Heuer welcomed Erica Johnson and Jason LaValla of Casamara Club to the studio. Casamara Club is a line of non-alcoholic amaro sodas that bring the complex botanicals of amaro to the sparkling water market. Dylan and Hannah taste their four different flavor offerings and hear how this Detroit-based company got its start.HRN Happy Hour is powered by Simplecast.

Jimmy Carbone and Joan Gonzalez (and his daughter Amanda) join us to talk about the upcoming Cassoulet Cookoff, what makes a great cassoulet, and the history behind the dish.HRN Happy Hour is powered by Simplecast.

The host of All in the Industry joins us to talk about the upcoming HOST Summit. It's also Hannah's birthday!!HRN Happy Hour is powered by Simplecast.

Our guests for the final episode of the decade are Maggie Miller & Randy Miller, the father/daughter duo behind Scottish Kings Gin, and Sarah Gray Miller of Saveur.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.HRN Happy Hour is powered by Simplecast. 

On this episode Caity and Hannah, along with special guest host, HRN’s Lead Engineer Matt Patterson, sit down with HRN Hall of Fame honoree Steve Palmer. They spoke about Steve’s newly released Memoir, Say Grace: How the Restaurant Business Saved My Life, as well as his work to make the hospitality industry a healthier more sustainable career path. Steve Palmer is the Managing Partner of Indigo Road, a restaurant group with twenty locations in the Southeast. He is also the founder of Ben’s Friends, a food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a cruc

Jackie Zykan is the Master Taster for Old Forester in Lousville, Kentucky. Originally from St. Louis, Jackie's background is full of unique experiences (science, business, and bartending) that led her to this one-of-a-kind role. She sits down to talk to us about the winding road that led her to Old Forester, what a day of tasting 30-90 barrels of bourbon looks like, and how being a super-taster affects her palate and food choices.HRN Happy Hour is powered by Simplecast.  

All the way from St. Louis, we welcome the couple behind Clementine's Naughty and Nice Creamery, Tamara Keefe and Frank Uible! Tamara is the CEO, founder, chief dishwasher and flavor temptress at Clementine’s. You can also hear her on Meat and Three Episode 40 (link: https://heritageradionetwork.org/podcast/ice-cream-scoops-secrets-and-stabilizers/) where we dished on ice cream: scoops, secrets, and stabilizers. Frank Uible is the co-founder of Pi Pizzeria (4 St. Louis locations and 1 in Washington, D.C.), co-founder of Knife & Flag Survival Union (maker of aprons for makers and creators, serving the barbering, tattooing and hospitality communities), and the COO of Clementine’s Naughty and Nice Creamery. Plus, we welecome Jacob Dean, food writer and psychologist to the show!HRN Happy Hour is powered by Simplecast.  

Brooklyn has long been an epicenter of restaurant and bar culture, and that reputation is only expanding. How does the borough's hospitality community push the conversation about good food forward while fulfilling diners' ever-rising expectations? For this special episode of HRN Happy Hour recorded at Industry City, we bring together Nate Adler of Gertie and Claire Sprouse of Hunky Dory to discuss the journeys of opening up their respective restaurants and their visions for the future of Brooklyn's food scene.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on on

We're back in the studio for an episode to get you in the spirit of fall celebration! Allison Lacey (Emmi Roth), Dan Pucci (cider guy), and Sarah Flynn (Yellow Magnolia Café) join us to talk about our upcoming 10th Anniversary Gala and New York Cider Week. Plus, we do some on-air cheese and cider tasting and share some pointers on how to build your perfect cheese board and cider collection this fall and winter.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available

The HRN Happy Hour crew takes the show on the road to the brand new location of Sahadi's Industry City. We're joined by Christine and Pat Whelan, two of the co-owners of Sahadi's, to talk about the long-term success of their family business. With the grocery industry changing faster than ever before, Sahadi's has been keeping Brooklynites in steady supply of their favorite pantry staples and fresh foods.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at

There's a brand new cookbook out in the world today, and it's about the regional distinctions and new influences that make up the changing face of Southern cuisine. The author is our dear friend, Rob Newton, who grew up in Arkansas and is now the Executive Chef at Gray & Dudley in Nashville. Tune in for a wide-ranging conversation about the myriad cultures that are represented within Southern cuisine, Rob's travels around the globe, and quintessential Southern ingredients like scuppernogs. Make sure you pick up a copy of Rob's new book, Seeking the South, and visit his restaurant next time you're in Nashville.HRN Happy Hour is powered by Simplecast.  

This week is a celebration of the beginning of autumn – one of our favorite times of the year. We welcome Bob Lewis of Fulton Stall Market and Caylin Sanders of EscapeMaker to talk about the things that have us so excited for the season, including farmers markets, apple cider, fall foliage, and upstate getaways!HRN Happy Hour  is powered by Simplecast.

It's our 100th episode of HRN Happy Hour and we're celebrating this milestone the best way we know how: with wine! Jon Troutman, the co-founder of Empathy Wines joins to talk about the company's mission, what it's like to collaborate with his partners (Gary Vaynerchuk and Nate Scherotter), and their newest bottle that you can get your hands on. Plus, we share some tantilizing details about our upcoming 10th Anniversary Gala. Get your tickets now at early bird pricing! heritageradionetwork.org/gala. HRN Happy Hour is powered by Simplecast.

Myriam Hendrickx (Master Distiller for Rutte Gin and Food Scientist) and Kevin Joseph (Founder of New York Oyster Week) join us for cocktails and cold smoked oysters! Their collaboration for New York Oyster Week is a “Rutte Celery Gin with Celery Leaf Spirited Pearl” which involves a process of reverse osmosis to create a delicate membrane around Rutte Celery Gin. Other conversation topics include merroir, women in distilling, and the environmental benefits of oyster farming. HRN Happy Hour is powered by Simplecast.

We welcome Ethan Frisch and Amy Rothstein to talk about how to maximize flavor in your spice cabinet and in your beverage repitoire. Ethan is the co-host of Why Food? and co-founder of Burlap & Barrel, a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable. Amy Rothstein is the founder of Dona, a craft spice-based tea concentrates and soda company. Ethan and Amy talk about the spices that first drew them into their respective businesses and how they began to collaborate. HRN Happy Hour is powered by Simplecast.