The Off The Menu Podcast

Before there were steakhouses, celebrity chefs, or even printed restaurant menus in America, there was Delmonico's. Founded in New York City in 1837, Delmonico's helped define the American dining experience, introducing legendary dishes like Eggs Benedict, Lobster Newberg, Baked Alaska, and the famous Delmonico steak. Nearly 190 years later, it remains one of the most iconic restaurants in the wor...

A restaurant can be packed on Friday and Saturday night and still struggle to survive. So where does all that money actually go? This week on The Off The Menu Podcast, Wal and Joel sit down with restaurant consultant Mark Moeller, founder of The Recipe of Success, to break down the surprisingly difficult economics of running a restaurant. With more than four decades in the restaurant and hospitali...

How fresh is the food on your plate—and does it really make a difference? Chef Andrew Smith believes it does. After nearly two decades in New York City kitchens, including more than 10 years at Tom Colicchio’s acclaimed River Park, Andrew has seen firsthand what happens when chefs build a closer connection to the people who grow their food. In this episode, Andrew takes us inside River Park’s rema...

Freedom a la Carte started with a simple idea: give survivors of human trafficking a safe place to work, earn a paycheck, and begin rebuilding their lives. What started as a food cart has grown into an award-winning catering business, café, and organization providing long-term support to hundreds of survivors. In this episode of The Off The Menu Podcast, we sit down with Vanessa Torres, Program Di...

What started with a beer fridge on a front porch and homemade chocolate Buckeyes has grown into a thriving candy business selling thousands of Buckeyes a week—and even serving fans inside Ohio Stadium. In this episode of The Off The Menu Podcast, we sit down with Alicia Hindman, founder of The Buckeye Lady, to hear how she went from working as a high school guidance counselor to building a busines...

Barbecue is one of America’s most beloved foods—but how did it become the barbecue we know today? In this episode of The Off The Menu Podcast, we sit down with two-time James Beard Award winner, food historian, and author Adrian Miller to explore the history of American barbecue and the enormous influence Black pitmasters, cooks, and entrepreneurs have had on its evolution. Adrian takes us from ba...

That extra virgin olive oil in your pantry. The Parmesan you sprinkle on pasta. The honey in your tea. Even the seafood you order at your favorite restaurant. How sure are you that you're actually getting what you paid for? This week on The Off the Menu Podcast, Wal, Joel, and Tom sit down with award-winning journalist and New York Times bestselling author Larry Olmsted, author of Real Food, Fake...

Grocery prices have climbed dramatically in recent years—but why are we paying so much more, and is there anything shoppers can actually do about it? In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with Andy Ellwood, founder of Stretch AI, to unpack what’s really happening with grocery prices. Andy explains why prices have risen so quickly, how grocery stores determine wha...

In Part 2 of this special two-part conversation, Denny Lynch takes us beyond the Wendy's success story and into the deeply personal legacy Dave Thomas wanted to leave behind. Denny talks about the creation of the Dave Thomas Foundation for Adoption, an organization that has helped thousands of children find permanent, loving families. In addition, we discover Dave’s biggest regret. It's a heartfel...

Dave Thomas built one of the world's most successful restaurant brands—but the real story behind the founder of Wendy's is even more remarkable. In Part 1 of this special two-part episode, we sit down with Denny Lynch, Dave Thomas' longtime communications executive, trusted confidant, and author of Call Me Dave. Drawing from decades spent traveling alongside Dave, Denny shares never-before-told st...

We're taking a short summer break, but before we hit the road, we're talking about one of our favorite subjects: vacation food. In this special mini-episode, Wal and Joel share their picks for the top food destinations to visit, the dishes that make those places worth the trip, and the meals they're most excited to enjoy on their own upcoming vacations. From iconic local specialties to can't-miss...

In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with Jim Varney, co-founder of Wavelength Coffee Roasters, to uncover the surprising journey coffee takes from a tropical coffee cherry to your morning cup. Jim explains what coffee actually is, how processing and roasting impact flavor, why coffees from different regions taste so different, and how consumers can make better...

In the first-ever Off The Menu Food Fight, Wal, Joel, and Tom throw out the facts and lean into pure opinion as they tackle some of the most divisive food debates around. Is Skyline Chili a regional treasure or a culinary disaster? Does pineapple belong on pizza? Should fish ever be microwaved at work? And where exactly does ketchup belong? The debate only gets hotter during a rapid-fire lightning...

What makes a truly great pasta sauce? Is it the tomatoes, the family recipe, or the way it's preserved? In this episode of The Off The Menu Podcast, we sit down with Melina Balbo, founder of BIS Pasta Sauce, to explore Italian food traditions, family recipes, entrepreneurship, and why frozen pasta sauce may deliver a fresher, more authentic flavor than shelf-stable jars. Melina shares stories of g...

What separates an everyday grocery-store cheese from something truly unforgettable? This week, we sit down with certified cheese professional Jon Reese of Black Radish Creamery to explore the fascinating world of artisan cheese. From the ancient origins of cheesemaking and the science behind curds, cultures, and aging, to building the perfect cheese board and pairing cheese with wine, Jon shares i...

Remember mystery meat, cardboard pizza, and fluorescent cafeteria lights? Today's school lunch experience is something entirely different. This week, we sit down with Jonathan Squibb, Director of Communications for Chartwells K-12, to explore how modern school cafeterias have evolved into restaurant-style dining experiences serving millions of students every day. From build-your-own burrito bowls...

In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with food safety expert and Rutgers University professor Don Schaffner to separate food safety facts from fiction. From the 5-second rule and cutting board debates to restaurant safety, food recalls, proper cooking temperatures, and the hidden risks lurking in everyday foods, Professor Schaffner explains what really makes foo...

In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with agricultural economist David Anderson from Texas A&M University to unpack the real reasons behind soaring beef prices. From shrinking cattle herds and rising ranching costs to supply chain bottlenecks, meat processing capacity, consumer demand, and global trade, Professor Anderson breaks down the economics of beef in...

Beer has shaped human civilization for thousands of years — from ancient Egypt and medieval taverns to modern sports bars and craft breweries. In this episode, food historian Professor Jeffery Pilcher explains the surprising history of beer, how it fueled trade and community, why taverns changed society, how Prohibition transformed drinking culture, and why beer became the social drink of the mode...

In this episode of The Off The Menu Podcast, we talk with bestselling author and retail psychology expert Paco Underhill about the hidden psychology behind grocery stores — and how store layouts, lighting, smells, signage, and product placement influence what consumers buy every day. From impulse buying and consumer behavior to online grocery shopping and the future of retail, Paco explains how mo...

Chocolate is everywhere—but most people have no idea how it’s actually made. In this episode, we talk with Stephen Durfee of Dandelion Chocolate about the journey from cacao bean to chocolate bar, what “bean-to-bar” really means, and why sourcing and process completely change the flavor. It’s a look at chocolate as craft—not candy—and why it tastes so good.

Why do we crave certain foods… even when we know better? In this episode, neuroscientist Dr. Rachel Herz breaks down the science of food psychology, cravings, and eating habits—and how your brain, emotions, memory, and environment shape every food decision you make. From neurogastronomy (how the brain creates flavor) to social influence and comfort food, this conversation explores the hidden force...

Food trucks look like freedom — great food, cool vibes, and the ability to go wherever the crowd is. But behind the window, it’s a relentless grind. In this episode, we talk with Danielle and Jason Tipton of Hogs N Hunnies about what it really takes to run a food truck — from overnight prep and nonstop logistics to the pressure of showing up, every single day. A conversation about hustle, risk, an...

Bison ranching isn’t the easy path—so why choose it? We sit down with Carie and Jerrod Star of Cherokee Valley Bison Ranch in Ohio to explore what it really takes to raise bison. From day-to-day operations and land management to the economics behind the business, this episode offers a practical look at a different approach to ranching. Along the way, we break down how bison compare to traditional...

Millions of Americans face hunger — yet billions of pounds of food go to waste every year. In this episode, we talk with Eliza Blank, CEO of The Farmlink Project, about the surprising disconnect between surplus food and food insecurity — and how a group of college students built a nationwide movement to bridge that gap. A conversation about waste, logistics, and how rethinking our food system coul...