Advertise on podcast: Over Seasoned

In this episode of OverSeasoned, the crew dives headfirst into a full-blown pho obsession after discovering unforgettable Vietnamese soup in Manila and Thailand. What starts as travel food fatigue turns into a deep appreciation for Vietnamese cuisine, broth culture, and the subtle differences between Northern pho vs Southern pho. They debate the Michelin Guide’s impact on restaurants, why Bib Gourmand spots often beat three-star dining, and how global cities like Manila and Montreal can deliver world-class bowls of pho. The episode also explores soup culture across countries, including Colombian classics like caldo de costilla, and how those traditions connect to the love of pho (& soup season writ large) If you love food travel, Vietnamese food, and Michelin debates… this one’s for you.

In this festive episode of the Overseasoned podcast, we broadcast from Manila (where Christmas starts in September) and break down our ultimate holiday gift guide for chefs, food lovers, and every pain-in-the-ass restaurant person in your life. From handcrafted Feder Knives, to Spanish olive oils and high-end coffee grinders, we run through the kitchen gear, pantry staples, and big-ticket splurges that are actually worth gifting. This episode is perfect for anyone searching for foodie gift ideas or if you simply want to hear us detour into pasta primavera history, cold brew philosophy, espresso math, olive-oil snobbery, and mezcal trauma.

This week on the OverSeasoned Podcast, we turn a derailed Vietnam trip into a full-blown deep dive into one of America’s greatest culinary treasures: beef jerky. We exchange our visa drama saltiness for the saltiness that REALLY matters. Join us as we revel in the treasures of the upstate NY gem, Barb’s Butchery, where Xavier recounts his near-spiritual experience. Add in homemade childhood jerky experiments, a beef-tallow lip balm love affair, and a lively debate on alternative jerkies… and you’ve got the most unexpectedly emotional jerky episode we’ve ever recorded (so far…).

This week, the OverSeasoned Podcast crew goes all-in on the one thing the food world won’t shut up about: Michelin stars. From Manila’s first-ever Michelin Guide debut to Philadelphia finally getting recognized (after Tampa… seriously?), we break down how the star system actually works (and why the hype so often misses the mark). Why can’t a “special journey” can’t just mean driving two hours for the world’s best empanada instead of a four-hour tasting menu that tells you when to speak? We debate Bib Gourmand vs. fine dining, laugh about $19 endive salads and $15 Stella in Vegas, drop Bourdain lore, and unpack why hospitality at the highest levels can feel more like you’re in their house… not a restaurant you’re paying a fortune to visit. If you love restaurants, cooking, travel, culinary storytelling, or you just want to hear us roast the Michelin Guide with love, humor, and a bit of salt… this is your episode.

This week on the OverSeasoned Podcast, we dive headfirst into the real heart of Thanksgiving cooking: from whipping up the perfect mashed potatoes (butter AND milk?!) to navigating the never-ending debate over stuffing. The OS Crew breaks down essential recipes and reveals the culinary tips that make hosting (even for just two people) feel doable (maybe save the stuffing for Christmas?). Tune in for the best ways to avoid gluey potatoes, nail your brussels game, and bring in wine pairings that actually work. This episode is packed with relatable chaos, practical cooking insights, and just enough of the cozy vibes that make the holiday worthwhile.

Fresh off an Argentina meat marathon, Xavier lands in Sarasota craving seafood and heads straight to Walt’s for a stone-crab-powered homecoming. From condiment debates to Manila’s Farmer Sanchez adding unexpected pizzazz to pizza, the OverSeasoned guys riff on food, culture, and identity… plus the gospel of Wednesday/Sunday asados, hunting for the perfect strawberry, and why fruterías, giant charcoal knobs, and Lincoln-log chimineas make Argentine grilling a world of its own.

Join the OverSeasoned crew this week as we cover the dynamics of tourist trap dining, FOH diplomacy & youthful diners, and the growing disparity between quality of experience and price of the meal.

This week on the OverSeasoned Podcast, we turn a derailed Vietnam trip into a full-blown deep dive into one of America’s greatest culinary treasures: beef jerky. We exchange our visa drama saltiness for the saltiness that REALLY matters. Join us as we revel in the treasures of the upstate NY gem, Barb’s Butchery, where Xavier recounts his near-spiritual experience. Add in homemade childhood jerky experiments, a beef-tallow lip balm love affair, and a lively debate on alternative jerkies… and you’ve got the most unexpectedly emotional jerky episode we’ve ever recorded (so far…).

X takes us on a humorous journey through beef temp diplomacy at his recent visit to Madre Rojas in Buenos Aires. What do you do when the Chef says “no” to your order request? To you succumb? Do you pivot? Do you stand your ground? Join the convo this week on the OverSeasoned Podcast!

Join the OverSeasoned crew as we dive into the gray area between culinary inspiration and straight-up recipe theft. From Sarasota shrimp cocktails that feel a little TOO familiar to a restaurant boldly serving “Nobu’s” new style sashimi that Nobu himself wouldn’t recognize... we unpack where homage ends and imitation begins. (It's the sincerest form of flattery, right?) These are our hot takes on respect, ownership, and why putting another chef’s name on your menu might just be a terrible idea.

Welcome to a special episode with our first Overseasoned Podcast guest since the pandemic, Geoff Feder of Feder Knives. Yes, we talk knives... but it's so much more than that. You can expect a entertaining rundown of the Triple P's: Patina, Pineapple, Paella. You won't want to miss this one. There may or may not be a special giveaway involved...

A hot topic at the most recent NRA (National Restaurant Association) in Chicago was the future of robotics in the service industry. Where are they acceptable? How feasible is it to incorporate into everyday service? Does this detract from the human aspect we cherish about hospitality? Tune in as we discuss and debate all things robotics!

We had the incredible pleasure of not only dining at Carmen in Medellin, but meeting with Carmen the brilliant restaurateur herself. Stick with us as we delve into the beauty of Colombian food, culture, and hospitality... made all the more dynamic because of our experience at Carmen, with Carmen.

Restaurant Openings are a true labor of love (or maybe it's straight up masochistic behavior?). Regardless, it's something that will happen again and again... and there will always be something to treasure about birthing a new establishment, a new concept... join us as we revel in the trials and tribulations of restaurant inception. 

It might be just a tube in the sky, but why not still have a focal point of pride with the hospitality? This week, we delve into what's wow-ed us in terms of airline hospitality—everything from the "wow! there are multiple champagne options with real glassware!" to the "wow! these corn nuts expired 3 years ago but I guess I am grateful to be offered anything at all!" We hope you'll chime in with your stories, too!