The Dave Chang Show

Dave makes coleslaw and hot dogs his way while talking to guests about feeling patriotic, fashion choices as you get older, and playing with fireworks. For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, and a little about yourself. With Vrbo, what you book is what you get. Learn more about your ad choices. Visit po...

Dave's guest is angry about sauna etiquette. For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, and a little about yourself. With Vrbo, what you book is what you get. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave talks with a guest who is in a ska band and whose bandmates aren't sure Ed Sheeran is "their sound."For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, and something that you'd like to discuss with Dave. With Vrbo, what you book is what you get. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave advises a guest on their worries that their friends will be disappointed if he tries something new. For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, and something that you'd like to discuss with Dave. With Vrbo, what you book is what you get. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave feeds a guest who works at the local fancy denim store, and Dave wonders if he is cool enough to wear Japanese denim. For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, something on your mind that you'd like to discuss with Dave, and any other pertinent details. Learn more about 3sixteen: https://www.3sixteen.com/W...

Dave tries to guess what a guest does for a living as she eats some cold noodles. For your chance to sit at our counter in Los Angeles, write us at tickets@majordomomedia.com with your name, social media handle, something on your mind that you'd like to discuss with Dave, and any other pertinent details. With Vrbo, what you book is what you get. Learn more about your ad choices. Visit podcastchoic...

Dave makes two noodle dishes to serve some friends at the counter, although he only ends up happy with one. With his spicy noodles the winner, Dave serves surprise friend guests as well as guests who wrote in to join us. They talk about work, from sustained creativity to how much work they actually do, to loving your workplace, and…US citizenship? For your chance to sit at our counter in Los Angel...

Dave makes a warm vinaigrette in his version of a Lyonnaise salad using a tip he learned in his earlier cooking days: using drippings. He makes a roast chicken vinaigrette, as well as a bacon dressing that his brother used to make for him. He talks about frisée, poaching eggs, and how to crisp up limp roast chicken skin in the oven. Chris Ying joins him at the end for a little friendly competition...

Dave griddles up some burgers and fries some hot chips as he's joined by some special guests he's known for over a decade, and some new guests he's known for under an hour. They talk about education, how restaurants have changed, what belongs on a burger, and "The Real LA."To potentially sit at our counter, reach out to tickets@majordomomedia.com with some information about yourself and why you sh...

Dave serves burgers and hot chips to some old pals and some new pals in a new iteration of the Dave Chang Show. He talks with these friends about whether burgers are better plain or with sauce on them, if graduation is necessary, and about dogs. To potentially sit at the counter, reach out to tickets@majordomomedia.com with some information about yourself and why you should sit at the counter. May...

After being inspired by our 70/30 lean-to-fat ratio in our recent burger episode, and a desire not to turn on the stove in the summer heat, Dave makes a 30/70 ratio for a great vinaigrette and a lovely salad. Dave makes a few versions of vinaigrettes, explains how to pick your lettuces for a salad, the science behind emulsification, and a vinaigrette hack. He also uses a surprise teaching tool tha...

Dave has Eddie Huang, author of 'Come Undone', co-host of Canal Street Dreams, and chef, on the show for a conversation that is funny, vulnerable, and illuminating. They talk about their friendship and its complicated beginnings, Eddie's move back to New York City, and the return of Eddie's restaurant, Baohaus. Dave and Eddie also run through some Baohaus dishes and talk about the dishes' inceptio...

Dave puts together an all-star team: his starting 11 for if there was an American team in a Chef World Bowl. Difficult decisions are made, lots of incredible and important American chefs are discussed, and a roster is created, which Dave almost immediately regrets.  He also answers an Ask Dave about his appearances on cooking competition shows as a judge, and if he would join as a contestant. Dave...

Dave is unable to cook today, so he got some friends, Chris Ying and Marc Johnson, to join him in the inaugural World Bowl: a bracket tournament to decide the best dishes around the world (in a surely not entirely comprehensive way). Today's bracket focuses on the world's great chicken dishes...Dave, Chris, and Marc also compete in a Dinner Delivery Party, each ordering delivery and trying to win...

Dave makes the supposedly ideal lean-to-fat ratio burger, a 70/30 blend...and it proves to be true! The ratio serves as a route for deliciousness, but it isn't found in that many grocery stores, which more commonly have 90/10 or 80/20. Dave delves into the history behind this and predicts that the 70/30 blend may be coming back. He grinds his own blend and makes a delicious cheeseburger for himsel...

Dave makes a dish from his past, Marco Canora's gnocchi from his days at Hearth. It's been over 20 years, but Dave can still remember the kitchen like it was yesterday. Food serves as time travel, taking him back in time as he makes this 2-ingredient dish and a beurre monté.  Grateful for his time there and reminiscing on what he learned, Dave also does a lot of work with only 2 ingredients, resul...

Dave makes a 'South Beach' steak and pairs it with coco-bread-Parker House rolls, a wedge salad, a baked potato, and more for Udonis Haslem, NBA on Prime Studio Analyst. Dave and UD talk about UD's diet transformation before the NBA, Heat culture, becoming comfortable with being uncomfortable, and parenting kids who play sports. They also discuss the cities NBA players love to go to, and the intim...

Dave has a guest coming in soon (like, 2 hours soon), and he's got a lot to get done in a short period of time. He's got salad to make, potatoes to bake, dry rubs to blend, and bread to tend! Watch Dave set up his mise en place, prep, and make some of these delicious dishes as he tries to stay out of the weeds...and give some good tips on cooking steakhouse sides. Check out our episode with Chris...

Dave preps two fairly unfamiliar dishes for an upcoming shoot: a conch salad and makes kartoffelklösse, German potato dumplings. He learns on the job as he makes these, as well as talks about the dark art of sandbagging, why a food mill is superior to a ricer, and a recent sleep issue. Dave also remembers that he's making the potato dumplings for TV, so he makes some adjustments once he realizes t...

Dave practices some steakhouse sides that he'll be serving to an upcoming guest. From a wedge salad to double-stuffed potatoes to creamed spinach, he knows the steakhouse classics, and he's getting them ready. He also reveals a secret to a great steak sauce, which may be unexpected. Dave takes some of his wedge salad ingredients and sautés the iceberg lettuce as well... and declares it king of let...

It's NFL draft week, and Dave is making a steak, rösti, tomato-onion salad, and more for The McShay Show team, Todd McShay, NFL Draft Analyst & Host, and Steve Muench, Co-Host. The three talk about how to analyze talent on the football field and in the kitchen, the mindset it takes to be great, and whether using analytics has gone too far or not far enough. Todd and Steve also compete in the first...

Dave makes tteokgalbi, a delicious beef dish, and hoe-deopbap, a tasty fish-and-rice dish, for his guest, Daniel Dae Kim, Host & Executive Producer of K-EVERYTHING. The pair talks about role models and representation, Daniel's career path, and their roots as Korean Americans. Dave and Daniel also discuss Busan and seafood, the next benchmarks they hope to see in their respective industries, and a...

Dave tests out some Yoshoku-style dishes of potato salad, egg salad, and hamburg steak for upcoming guests. The hamburg steak gets a makeover with panko-crusting, which leads to a sando worth singing for.  He discusses the 70/30 rule of meat to fat ratio, homemade mayonnaise and emulsions, and explains binchotan.  Will these dishes make it onto a menu soon? Only one way to find out. Watch our rece...

Dave is at the Masters again, but this time a mystery is afoot. Dave and Chris Ying talk through potential solutions to the case, and decide on one not to Dave's liking. What is to Dave's liking is the food at the Masters, as well as how screen-free the experience it is. With no phones allowed, it's one of the few places where everyone is truly in the moment. They close with an Ask Dave regarding...

Dave has his friend, ESPN NFL analyst Mina Kimes, on the show, and he makes one of her favorite dishes in Los Angeles, a schnitzel...but with an even more L.A. twist: making it gluten-free. He also prepares an accompanying lemon purée and chicken soup, as well as some cabbage for a tonkatsu-esque twist. The duo talks about their disparate celebrity game show experiences, their shared and differing...