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#112: Building Theme Parks Inside Pizza Parlors w/ John’s Incredible Pizza Mar 06, 2020

John Parlet dared to turn his pizza parlor into an indoor amusement park, and it is still one of the most unique pizza party experiences you’ll ever see.

With 50,000 square foot restaurants occupying malls across California, John’s Incredible Pizza houses full-fledged carnival rides, arcade games, a pizza buffet and different dining rooms with different experiences in each.

Parlet joined the Foodbeast Katchup podcast and talked about how he made all the magic happen, as he built a Chuck E Cheese’s on steroids.

Parlet also talks about the sneaky innovative tech within the restaurants that add to its overall efficiency.

Find out more in this origin story for John’s Incredible Pizza.

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Mixed and Mastered by:

Shawn Lindell

Video Production:

Marc Kharrat (@marckharrat)

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#111: Hip Hop's French Fry Dealer w/ Mr. Fries Man Feb 20, 2020

Craig Batiste went from dealing fries in parking lots, to opening his own brick and mortar restaurant in Gardena, California. "Mr. Fries Man," as he calls himself, joined the Katchup podcast and talked about how people thought he was dealing drugs, when it was just fries, making custom fries for hip hop legends like Nipsey Hussle and The Game, and creating a strong community of black-owned businesses.

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#110: WTF Is A Zero-Proof Bar? Jan 30, 2020

Alcohol-free bars are starting to pop up around Southern California and the Katchup crew discusses the new phenomena.

These bars create high-quality, well thought-out "mocktails," and give them the same love a cocktail with alcohol would.

Joining us is Voice of OC’s Anne Marie Panoringan, who has been following the zero-proof trend, and helps give us perspective of its goals.

Through the experience of an Orange County, California pop up called “Temperance” and even trying some alcohol-free spirits on air, we try to get to the bottom of figuring out what the heck zero-proof bars really are, and if they have a place in modern society.

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Elie Ayrouth (@bookofelie)

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Anne Marie Panoringan (@brekkiefan)

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Weed Sriracha -- Mr. Peanut's Super Bowl Funeral -- Protein From Thin Air [LITE] Jan 23, 2020

It's been a busy week in food news, and we're hereto Katchup with all of it.

First, some pretty big news from Planters, as they decided to kill off their lovable Mr. Peanut mascot after 100+ years. With conspiracy theories, and a scheduled funeral on Super Bowl Sunday, we break down why Planters might have made this move.

We also jump into some vegan news, as JUST egg released a "foldable egg" similar to the ones you see on your Egg McMuffins or McGriddles.

We dig into the news that researchers are starting to make protein out of literal air. Dubbed as the future of protein, we have our doubts and questions.

We then discuss a new line of fast-acting, cannabis-infused sriracha. Everyone's favorite hot sauce can now get you high, and we give you the lowdown, and personal experiences in trying it.

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Elie Ayrouth (@bookofelie)

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Constatine Spyrou (@constantine_spy)

Reach Guinto (@reachguinto)

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#109: What Is Whole Animal Butchery? Jan 16, 2020

When you go to a grocery store, you’re usually presented with pre-selected cuts of meats that are popular, and sold in bulk. Because of that, the art of going to a butcher who utilizes the entire animal to its full potential, has been lost.

We Katchup with Michael Puglisi of Electric City Butcher Shop in Santa Ana, California, and learn the ins and outs of whole-animal butchery.

From getting a better quality cut of meat, to learning how to properly cook it, Puglisi and his shop pride themselves on providing a more personal experience than you would at a run-of-the-mill grocery store meat department.

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Michael Puglisi (@Electriccitybutcher)

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#108: Becoming a Major Foodie Influencer At Age 50 Jan 09, 2020

While taking photos of your food has become a bit of a Millennial's game, 50-year-old Connie Aboubakare has taken advantage of the trend, and made it her career.

Through a more mature lens, Connie has not let her age keep her from producing engaging content and crushing the social media food game.

We Katchup with her and learn how she found her passion at 50, and how she keeps up with social trends.

We also discuss the struggles of covering restaurants who might not be too keen on letting cameras in the kitchen, the cultural practices of keeping recipes secret, and even personal practices of not wanting to talk too loudly about some of your lowkey favorite food joints.

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Elie Ayrouth (@bookofelie)

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Connie Aboubakare (OCcomestibles)

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Sneaking Tortillas Into AYCE Korean BBQ [Lite] Jan 02, 2020

Korean BBQ is a unique experience where you get to be the grillmaster while still sitting at a table and conversing with loved ones. It's a fairly perfect dinner that you wouldn't think needs an upgrade, but we found a way to make the eating experience a tad better.

On today's Katchup Lite episode, the guys talk about Producer Izzy's recent KBBQ journey where he sneaked in tortillas and made burritos with fellow Foodbeast legend Peter Pham.

Izzy details his experience and talks about how tortillas should be the new standard for Korean BBQ restaurants.

Happy New Year, fellow Fatties!

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#107: Holiday Edition: NBA's Secret Eating Habits w/ ESPN's Baxter Holmes Dec 26, 2019

Happy Holidays, Katchup Crew! Hope you're enjoying the last few days of the year, eating as much as possible, and as much basketball as possible. As it is NBA season, we wanted to reshare our favorite episode of the year, which happens to be with ESPN Senior Writer Baxter Holmes.

NBA players are often seen as larger than life personas, and inaccessible, Holmes has found a way to unify them with the common fan, through food. Holmes has covered the NBA for nearly a decade, and has uncovered some of the league's biggest eating quirks; from a league-wide obsession with peanut butter and jelly sandwiches, to the Portland Trailblazer's almost necessary caffeine addictions.

The legendary Holmes shared these peculiar moments with us, explained what led to him pursuing these stories, and how they carry a humanizing effect toward people who are often just seen as figures we watch on TV.

Holmes goes in-depth in discussing how San Antonio Spurs head coach Greg Popovich has built a special team camaraderie through intimate dinners, how wine became a hobby for several players, and even how he found out Kobe Bryant consumed bone broth as part of his daily health routine.

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Baxter Holmes (@baxter)

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Isai Rocha (@isairocha)

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Taco Bell Unveils Their Own Vegan Meat [Lite] Dec 19, 2019

Welcome to Katchup Lite! This new shorter format allows us to talk about more timely news and immediately get it out to your lovely little ears.

Taco Bell finally revealed that they had been working on a secret, oat-based meat.

Their ingredients have always been pretty vegetarian-friendly, but at a time where it seems that everyone in fast food is trying to incorporate plant-based meats, Taco Bell, for the most part, stayed away from that conversation. But this changes everything.

Instead of going with Beyond Meat or Impossible Foods, the way most fast food chains have of late, they went ahead and just created their own proprietary plant-based meat.

We got to try that meat, and give you the lowdown on it in the first edition of Katchup Lite.

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#106: How Cheesecake Factory Feeds 100M People A Year Dec 12, 2019

The Cheesecake Factory is a go-to restaurant for millions across the globe, and we spoke to the man in charge of making sure they all go home happy with their meal.

Chief Culinary Officer Donald Moore has been with Cheesecake Facotry for over 18 years, and if there's a dish you love in their 21-page menu, he's personally had a hand in it.

Every single one of their 200+ menu items go through him, whether they are a brand new dish, an old dish that needs a new makeover, or one that just needs a minute tweak.

Moore joined the Foodbeast Katchup podcast and explained all the behind the scenes magic that goes on in the kitchen, and didn't hide a single thing, as he explained how all dishes are handmade, how they keep a high standard at all levels of the restaurant, and how they've been able to keep dedicated employees for 10, 15, and even 20+ years at all of their restaurants around the world.

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#105: The Future of Drive-Thru is Vegan Dec 05, 2019

The plant-based revolution is starting to make its way to the drive-thru, and Plant Power is one of the leaders in that movement. The San Diego-based restaurant already has two drive-thrus operating, with more on the way.

Co-founder Jeffrey Harris joined the Foodbeast Katchup podcast and talked about the next step in plant-based restaurants, which is affordable fast food alternatives that can provide the same experience you get from more traditional quick service restaurants.

From trying to make vegan drive-thrus the norm, and striving to be the first 100-store plant-based restaurant, Plant Power could be the blueprint for the future of plant-based fast food.

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Elie Ayrouth (@bookofelie)

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Jeffrey Harris (@plantpowerfastfood)

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#104: Origin Story: Salt & Straw Ice Cream [w/ Co-Founder Tyler Malek] Nov 27, 2019

Salt & Straw Ice Cream co-owner and flavor master, Tyler Malek, joins the Foodbeast Katchup podcast to tell the iconic ice cream shop's origin story.

Malek takes us through an 8 year journey of what it took to make Salt & Straw what it is today. We also dig into his creative mind to get a glimpse of how he comes up with such wild flavors, including their current Thanksgiving feast-themed ice cream.

From starting as a humble push cart with co-founder and cousin Kim Malek, to just opening its 20th location in Pasadena, California, we take a look at Salt & Straw's odyssey, which is just as unique as its flavors.

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Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

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Tyler Malek (@tylerjamesmalek, @saltandstraw)

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#103: Booty O's, Pancakes & Wrestling w/WWE Superstar Xavier Woods Nov 21, 2019

We've all had dreams of becoming a professional wrestler at some point in our lives, and Austin Watson, AKA Austin Creed, AKA Xavier Woods, is actually living out that wild dream.

Austin joined The Foodbeast Katchup to talk how food has shaped his on-screen persona. From he and his tag-team partners, "The New Day," launching an official cereal called "Booty O's," to throwing pancakes at audience members, nighty, food has become an integral part of his identity.

Austin also discussed his personal diet, his road back from an Achilles injury, and growing up as video game, cosplay and music nerd, all which helped shape not only his WWE character, but his wildly popular UpUpDownDown gaming culture YouTube channel.

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Elie Ayrouth (@bookofelie)

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Austin Creed (@xavierwoodsphd)

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#102: Camel Meat Or Popeyes, We're All Hypocrites Nov 14, 2019

Popeyes chicken sandwich fever hit yet again, and it was just as insane this time around. People have been shot at, gotten in fights, waited in long lines and created absolute madness for this little fast food sandwich.

Just as crazy were the reactions to a Turkish restaurant’s viral video of a whole camel being smoked. The outrage over that video sparked not only a conversation over the lack of knowledge over other cultures' foods, but also questions over people being OK with one meat, but upset over another.

Uproxx Life editor, Steve Bramucci, joins The Foodbeast Katchup podcast to help us break down the madness over these two phenomena. The crew addresses if there is a hypocrisy from people being OK with chickens being killed, but being disgusted over camel meat, which is very common in other countries.

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#101: High At David Copperfield Nov 07, 2019

The Katchup Crew invades Vegas, and with a handful of new edibles, courtesy of Blum Dispensary, they embarked on a magic-filled adventure.

Trying to get that full Vegas experience, Elie, Geoff and Izzy made their way to see the great David Copperfield live.

Once the edibles kicked in, it was a whole other experience for the guys, and they documented it all from the good, bad and ugly.

The night was filled with magic, a weird Uber ride, and was capped off with a glorious taco experience.

If you've ever wondered what a David Copperfield show is like, we've got you covered.

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#100: 2019's Top 10 Fast Food Game Changers Pt. 2 Nov 01, 2019

PART 2: It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year.

Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 2 will consist of our arguments for No. 5 through 1, and if you haven't already, check out Part 1 of the podcast where the guys argue over Panda Express, Starbucks and Subway's placements on this list.

Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come.

#5: 2:23- Del Taco lets you put Beyond Meat on every single menu item.

#4: 13:51- KFC shocks world with plant-based fried chicken.

#3: 29:41- Krispy Kreme uses magic to stuff donut rings with cream.

#2: 35:10- Popeyes unites the country with a chicken sandwich.

#1: 50:44- Carl's Jr./Hardees had a surprisingly innovative 2019, making plant-based burgers accessible nationwide, and even creating a CBD-based burger.

We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us.

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#100: 2019's Top 10 Fast Food Game Changers Pt. 1 Oct 31, 2019

It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year.

Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 1 will consist of our arguments for No. 10 through 6, while Part Two will consist of the top 5. Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come.

#10: 5:24- Pieology's game changing pizza crusts and ingredients.

#9: 22:15- Starbucks makes moves with app technology and sustainability.

#8: 33:52- Subway's healthy collabs for milkshakes and plant-based meats.

#7: 44:23- Panda Express brings a unique Chinese flavor experience nationwide with Szechuan.

#6: 57:15- Halal Guys brings legitimate Middle Eastern-style lamb to the mainstream, nationwide.

We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us.

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

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Elie Ayrouth (@bookofelie)

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Costa Spyrou (@outhereflourishing)

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#99: The Legend of The Coney Dog Oct 24, 2019

It's often hard to pinpoint the origins of common foods around us, but perhaps the strongest case for the chili cheese dog comes from American Coney Island.

This week, Chris Sotiropoulos, co-owner of American Coney Island, tells the story of how his grandfather started pouring his Greek-style chili on hot dogs, and started a chili dog wave from small food cart in the heart of Detroit.

They've been serving up the classic Coney Island-style dogs for over 100 years, and Chris explains the secret to that longevity, the obstacles of being open 24/7, 365 days a year, and the company's big move to Downtown Las Vegas, where their famous chili is now being poured for west coasters.

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#98: Oaxacan Me Crazy: The Mezcal Episode Oct 18, 2019

Mezcal could very well be the next tequila, and Bricia Lopez is leading the charge in that revolution. The "Oaxacan Princess" joined the Katchup Podcast to talk about Mezcal's growth in Los Angeles, and what it means to have a Mezcal-focused bar opening on the Vegas Strip, as "Mama Rabbit" just opened at Park MGM.

Bricia also gets into Oaxacan culture, the intricacies of Oaxacan food, and why the Mexican state needs to be a travel destination.

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#97: Unlocking The Vegas Food Scene Oct 10, 2019

Las Vegas is a wild, fast, and irreverent city. No one embodies all those traits quite like Drew Belcher, founder of UNLOKT Las Vegas, one of the go-to food sources for locals and visitors alike.

In this episode, Belcher penetrates through the ins and outs of Vegas food, nightlife, and even what it's like to work at the world famous clubs.

A Las Vegas native through and through, Drew has spent the last six years searching for and featuring the best eats in the city, and not just on the strip. The food scene is vibrant away from Las Vegas BLVD, and no one knows the go-to spots quite like him.

With unique stories of serving millionaire high rollers, catching Leonardo DiCaprio turning up, and even the audition process to work at Wet Republic day club, Belcher offers a unique perspective to Vegas.

This is the ultimate Las Vegas foodie episode and a guide to the city like you've never seen before.

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#96: Meth, Addiction and The Vegas Foodstagram Scene Oct 03, 2019

You never know what someone had to go through to get to where they are, and no story embodies that better than Paul Ryu's AKA @ryusauce. After leaving South Korea on his own at 13, Ryu's life hit a tailspin filled with partying, addiction, run-ins with the law, and almost losing everyone close to him.

In an inspiring story of redemption, Ryu has been all over the Las Vegas food scene and even co-founded his own agency that is helping build that scene off the Vegas strip.

Listen in to his wild story and how he was able to turn everything around.

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

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#95: Origin Story: Wolfgang Puck Sep 26, 2019

Wolfgang Puck is arguably the most recognizable name in the food world, as things we take for granted such as TV cooking demonstrations, open kitchen restaurants, and even California-style fusions, can all be linked back to Puck. He is a household name with over 100 restaurants around the world, and is now a proud graduate of the Foodbeast Katchup podcast.

Wolfgang and son Byron Puck joined us, as we took a time machine into Wolfgang's life, learning exactly what he had to fight through to get to where he is, how he became THE most recognizable name in food, how he's grooming his son to follow in his footsteps, and how he has been able to adapt through the decades.

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Wolfgang Puck (@chefwolfgangpuck)

Byron Puck (@byronpuck)

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#94: Boba Guys Is For The Culture Pt. 2 [w/ co-founder Andrew Chau] Sep 20, 2019

"I just want to stop explaining boba to white people." That is the tongue-and-cheek goal of Andrew Chau, co-founder of Boba Guys as they strive to make boba drinks commonplace in the U.S.

Chau and his fellow co-founder Bin Chen have been more than just restaurateurs, as they are often looked to for statements on cultural moments, and always looking to bridge cultures. Chau was very open and honest about a lot of cultural subjects in his Katchup appearance and goes even deeper in Pt. 2, as Chau gives no-holds-barred commentary throughout.

Make sure to go back and listen to Pt. 1 on this conversation to learn the origins of Boba Guys, and some additional gems.

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#94: Boba Guys Is For The Culture Pt. 1 [w/ co-founder Andrew Chau] Sep 19, 2019

Boba Guys is pushing to make bubble tea as common as sushi, and in a very rare podcast appearance, co-founder Andrew Chau joined us to share just how they're going to do that. In "episode one" of a two-part series we learn the origins of the Bay Area-based boba shop, how they started changing the perception of boba in the U.S., and why they pushed so hard for single-use plastic bans in California.

Chau and his fellow co-founder Bin Chen have been more than just restaurateurs, as they are often looked to for statements on cultural moments, and always looking to bridge cultures. Chau was very open and honest about a lot of cultural subjects in his Katchup appearance and goes even deeper in Pt. 2, dropping Friday, September 20. Stay tuned for that one, as Chau gives no-holds-barred commentary throughout.

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.

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Andrew Chau (@bobaguys, @chaumeleon)

Produced by:

Isai Rocha (@isairocha)

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#93: The Most LA of LA Coffee Shops Is Now International [w/ @Alfred] Sep 12, 2019

Alfred Inc. has become a staple in Los Angeles with Instagram-worthy drinks and a coffee/tea shop experience like no other. Founder Josh Zad jumped on the Foodbeast Katchup podcast, shared how it all came to be, and how he transitioned Alfred's success into a successful international brand, opening Alfred Tea in the heart of Japan.

Zad also shared how the success of his shops have opened the door to a new Mexican style called "Calidad," that is already being sold in over 600 U.S. locations.

For the first time since the incident, Zad also opened up about the infamous Kawhi Leonard ban and explained the whole situation, trying to finally put the whole thing to rest.

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Apple Podcasts App, and anywhere else your beautiful ears are listening from.

----

Your Hosts:

Elie Ayrouth (@bookofelie)

Geoffrey Kutnick (@geoffreykutnick)

Your Guest:

Josh Zad (@alfred, @alfredtea, @calidad, @joshfromalfred)

Produced by:

Isai Rocha (@isairocha)

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