Le Grand Fromage

Wait! What? Say it ain't so! The show opens with the bombshell that this is the last episode of Le Grand Fromage for the foreseeable future. Noooooo! Why? Who's to blame? What's next? And what does Vincent really have against Veuve Clicquot? This is your last chance to find out!

In recognition of his recent James Beard award, we want to again play the recent episode where we had a great chat with Chef Abe from Hyacinth Restaurant in St Paul.  Enjoy!

Vincent was home from his Moroccan adventure armed with tales to tell, opinions to offer, and wisdom to impart. Cosgrove and Quinno was happy to bask in the post-Marrakesh glow.

Vincent is in Morocco, but before he left, the boys recorded a special interview with chef/owner Abraham Gessesse from Hyacinth restaurant in St. Paul. Great restaurant, cool guy, fun interview. That’ll work!

Memorable quotes from this week's show. John: 'You might win some bubble bath and a six-pack.' Quinno: 'What goes in must come out at some point.' Vincent: 'At 14 you get to ride a muppet.' At least, we think that's what he said.

The boys dropped some major bombshells as they ushered in the new year. John is done with Irish tea. Quinno bought an air fryer. To be honest, Vincent claimed he didn't have a bombshell to drop, but no one believed him. All the more reason to keep listening in 2025, really. Sorted.

In the official pre-Christmas episode, the boys all told their favorite tales of Christmases past from different parts of the world. It was proper festive stuff. Well, let's be honest, egg nog makes everything more festive.

This show was a 2nd birthday celebration for Chloe by Vincent! In other news, Vincent went to see Wicked. John went to La Ferme in Alexandria. And Quinno made the boys eat Vegemite and Marmite. It did not go well

On a chilly night, Vincent reinvents a French classic with his Chicken, Coconut Milk & Mushroom delight—perfect for a cozy winter dinner! The gang takes on peanut butter—store-bought vs. organic—and debates if the price difference is worth it. In One for the Ditch: A sip of Castle Danger’s West Coast IPA leads to a lively chat on its layers of zest, zing, and complexity. Plus, in a clash of Ho...

The big news coming out of this week's show is that there's a 'Vincent, a Restaurant' pop-up coming! Also, John got to sample some top-shelf crab legs, and Quinno doesn't understand the need for an Apple Pie cocktail. Does anyone?

It was a very revealing Thanksgiving show as the boys each announced what they'd choose for their final drink. Vincent: vintage champagne and/or cognac. John: a pint of Guinness and/or 12-year-old Redbreast whiskey. Quinno: a Pilsner Urquell and fine añejo tequila. No 'or' required.

In this week’s gem of a show, Vincent revealed a tasty recipe for prawns saganaki…John made some truly spectacular curry sauce…and Quinno was excited to hear the word Gewurtztraminer. Clearly, he doesn’t get out much.

The boys all had interesting weeks. Vincent had a week that involved eating, drinking, and watching rugby. Quinno had a week that involved eating, drinking, and watching rugby. John had a week that would inspire anyone to stay alive. Same as Vincent and Quinno's, really.

Things we learned in the first post-election show: The sun will come up tomorrow...John and Quinno have never heard of roasted grapes...standing in line is sometimes worth it...and there's a new menu at 'Chloe by Vincent.' All in all, it was a very informative show!

Here's a treat for those of you who'd rather learn about what the boys DON'T like. On this show we learned that Vincent doesn't like cinnamon buns, John doesn't like stadium food, and Quinno doesn't like Pink Cloud Jello salad. Now you know!

It was quite a revealing show this week. Quinno revealed that he got 'pismoed' in Portugal...John revealed that he's still getting used to peanut butter...and Vincent revealed that he is stressed when he eats at his own restaurants. His marketing manager was unavailable for comment.

The boys managed to find some common ground on this week's show. They all like the North Shore, Irish butter, and picnics. And they all dislike Conor McGregor. Just don't tell him. Please.

The boys each took an important stand this week. Quinno won't be putting any condiments on his oysters. Vincent won't be putting any bread in his fridge. And John won't be putting any cars in his new garage. Fair enough.

It was quite a philosophical show this week. The boys had thoughtful opinions on religion, sarcasm, candles, fundraising, and ranch dressing. It's a food podcast, after all.

This week, the usually positive boys revealed some things they DON'T like. John doesn't like pizza. Quinno doesn't like hazy beer. And Vincent REALLY doesn't like snacking! Don't bring it up. Just don't.

The boys were joined by chef Matt Jensen from "La Ferme" in Alexandria to learn about his (and wife Amber's) new "Crowded Table" venture. Was there cider involved? Mayyyyybeeee

Along with the usual shenanigans, the boys did their first ever blind taste test on this week's show. Which did they think was better, Irish Cheddar or American Cheddar, without knowing which was which? Who knew cheese could be so dramatic? Especially Cheddar!

There was a lot to explain about this week's show. Vincent explained the difference between kosher and halal. John explained why he loves passionfruit. Quinno couldn't explain why anyone would drink a 16oz can of Cookie Butter Beer. To be fair, no one could

This week's episode dives into '90s nostalgia, with John sharing his Green Day concert experience, and a "heartfelt" tribute to a beloved Guinea pig, Bobby. Vincent adds his usual culinary flair with a shrimp scampi recipe, while the lads debate the importance of good coffee in restaurants and reflect on the impact of social media in the food industry. A taste test of yogurts leads to a lively "cu...

Beyond discussing the true meaning of hospitality, the boys shared some interesting dining updates. Vincent ate pizza made in/on a Green Egg. Quinno ate crispy Asian ribs. And John ate some humble pie. If you think there's a story behind this, you're right.