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!…

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!…

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!…

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 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