Overserved

Welcome to Overserved! Jun 28, 2019

Overserved is recorded at Mess. For more information, go to thisismess.com

Chef Erick Williams of Virtue Jul 11, 2019

For more information about Chef Williams and Virtue, click here.

Chef John Manion of La Sirena Clandestina/El Che Bar Jul 16, 2019

Overserved is recorded at Mess. For more information, visit ThisIsMess.com

Song of the Week: Excursions by A Tribe Called Quest

Chef Jennifer Kim of Passerotto Jul 18, 2019

For questions/comments or if you'd like your beverage to be a part of our "Sip This" segment, e-mail overservedpod@gmail.com.
Overserved is Made at Mess. Go to ThisisMess.com for more information.

Head Butcher/Chef de Cuisine Rob Levitt of Publican Quality Meats Jul 30, 2019

For more information on Overserved, check out MadeAtMess.com

Top Chef 10 Winner Kristen Kish of Arlo Grey (Austin, TX) Aug 06, 2019

For more episodes of Overserved, check out Overserved.transistor.fm
Overserved is Made At Mess. For more details, check out MadeAtMess.com.

Ever/Grace chef Curtis Duffy and GM Michael Muser Aug 13, 2019

Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.

Adrienne Lo of Fat Rice Aug 20, 2019

Overserved is Made at Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.

Ari Bendersky, Freelance Writer and founder of Eater Chicago Aug 27, 2019

Overserved is Made at Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.

Rodrick Markus, Master Tea Blender and owner of Rare Tea Cellar Sep 03, 2019

Overserved is Made at Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.

2019 Dining in Review … and Preview? Sep 10, 2019

Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.

Geoff Watts, VP of Coffee for Intelligentsia Sep 17, 2019

Overserved is Made at Mess. Mess is a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.

Partner/Executive Chef Paul Kahan of One Off Hospitality Oct 08, 2019

Overserved is Made at Mess. Mess is a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.

Brian Jupiter, chef/owner of Frontier/Ina Mae's Tavern Oct 15, 2019

Overserved is Made at Mess. Mess is a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.

Jenni Wagoner, Sommelier for Proxi and Sepia Oct 22, 2019

Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com

Back To (Culinary) School Oct 29, 2019

Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com

Ina Pinkney, The Breakfast Queen of Chicago Nov 12, 2019

Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com

Mindy. F***ing. Segal. Mar 19, 2020

Overserved is sponsored by Pro-ject. For more information on Pro-ject, visit https://pro-ject.is/. Email us at overservedpod@gmail.com! BE SAFE AND WASH YOUR HANDS.

Erling Wu-Bower, executive chef and co-owner of Pacific Standard Time and The Laurel Room Apr 24, 2020

It’s been just over a month since Gov. JB Pritzker issued a statewide ban on dine-in restaurants to slow the spread of COVID-19–all but decimating Chicago’s thriving dining industry. To help make sense of a harrowing few weeks for independent restaurants in particular, we chatted on Zoom with Erling Wu-Bower, executive chef and co-owner of Pacific Standard Time and The Laurel Room. This important episode covers what it looks like when a dine-in restaurant pivots to carryout, whether the federal government’s response will be enough to save independent eateries, and what listeners can do to help their fave spots (buy merch!). We’ll also hear about what this longtime chef is cooking at home during these trying times (hint: plenty of chicken).

Beverly Kim & Johnny Clark, co-owners of Parachute and Wherewithall May 07, 2020

E-mail the podcast at overservedpod@gmail.com and follow the pod on IG @overservedpod!

Julia Momose, partner and creative director at Kumiko and Kikko May 15, 2020

Check out Cocktails for Hope at cocktailsforhope.org. E-mail Ari and Maggie at overservedpod@gmail.com. Overserved is produced by W&A, LLC.

Tony Dreyfuss, owner of Metropolis Coffee Company May 29, 2020

For more on Overserved, check out our IG @overservedpod. Wanna get in touch? E-mail us at overservedpod@gmail.com!

Cliff Rome, owner of Peach’s Restaurant Jun 26, 2020

For more episodes of Overserved, check out https://overserved.transistor.fm/

Alpana Singh, Master Sommelier and host of "Check, Please!" Jul 03, 2020

E-mail the gang at overservedpod@gmail.com!

Our TOPPODCAST Picks

Follow Us

Stay Connected

Related Podcasts

Links

Stay Connected