Guests: Chef Renee Faris- Chef Renee — the owner of Erie Coffeeshop and Bakery, a popular small batch bakery located in Rutherford, North Jersey — has a rich culinary arts background, having worked at such renowned establishments as Carlo’s Bakery, Gramercy Tavern, and Fig & Olive. Her local bakery features a European-style coffee-shop experience which offers an array of artisanal pastries and locally roasted coffees; Chef Andrew Shotts - 
Chef Andrew, the Executive Chef at the New York Yacht Club, has considerable culinary expertise, having previously served as the executive pastry chef at The Russian Tea Room and Tavern on the Green. He is also a celebrated chocolatier, recognized for his artisanal chocolates and twice named one of Pastry Art & Design’s “Ten Best Pastry Chefs in America.”

Guests: Chef Renee Faris- <a href="http://www.eatdrinkerie.com/">Chef Renee</a> — the owner of <a href="http://www.eatdrinkerie.com/">Erie Coffeeshop and Bakery</a>, a popular small batch bakery located in Rutherford, North Jersey — has a rich culinary arts background, having worked at such renowned establishments as Carlo’s Bakery, Gramercy Tavern, and Fig &amp; Olive. Her local bakery features a European-style coffee-shop experience which offers an array of artisanal pastries and locally roasted coffees; Chef Andrew Shotts -  <a href="https://worldfoodchampionships.com/special-judges/22/andrew-shotts">Chef Andrew</a>, the Executive Chef at the <a href="https://nyyc.org/">New York Yacht Club</a>, has considerable culinary expertise, having previously served as the executive pastry chef at <a href="https://russiantearoomnyc.com/">The Russian Tea Room</a> and <a href="https://www.tavernonthegreen.com/">Tavern on the Green</a>. He is also a celebrated chocolatier, recognized for his artisanal chocolates and twice named one of Pastry Art &amp; Design’s “Ten Best Pastry Chefs in America.”

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world. Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices. CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world.&nbsp;Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices.&nbsp;CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Culinary Confidential with Christina Cates

Chef Renee Faris / Chef Andrew Shotts

When a brewery stops acting like a brewery and starts thinking like a culinary institution, the entire industry shifts.

This week, Culinary Confidential is proud to spotlight Moody Tongue Brewing Company - the Chicago original rewriting the rules of flavor, technique, and hospitality. Founded by Jared Rouben, the brewery's "culinary brewmaster," Moody Tongue stands alone as the only Michelin-starred brewery on Earth. This star isn't a novelty. It's the result of Rouben's belief that beer can carry the same precision, depth, and narrative power as a chef's signature dish.

Culinary Confidential dives into how Moody Tongue built a new lane in fine dining - one where brewing becomes a disciplined, expressive culinary craft. From their acclaimed tasting menus to their meticulous approach to ingredients, the brand continues to expand what beer can be and how guests experience it.

Their universe is also still growing! Christina Cates also explores Moody Tongue Sushi and the New York-based pizza concept tied to Pizza Studio Tamaki (PST) - each one being an extension of Rouben's commitment to elevated dining, thoughtful hospitality, and bold imagination.

Moody Tongue: giving "hop forward" a whole new meaning.

When a brewery stops acting like a brewery and starts thinking like a culinary institution, the entire industry shifts.
This week, Culinary Confidential is proud to spotlight <a href="https://www.moodytongue.com">Moody Tongue Brewing Company</a> - the Chicago original rewriting the rules of flavor, technique, and hospitality. Founded by Jared Rouben, the brewery's "culinary brewmaster," Moody Tongue stands alone as the only Michelin-starred brewery on Earth. This star isn't a novelty. It's the result of Rouben's belief that beer can carry the same precision, depth, and narrative power as a chef's signature dish.
Culinary Confidential dives into how Moody Tongue built a new lane in fine dining - one where brewing becomes a disciplined, expressive culinary craft. From their acclaimed tasting menus to their meticulous approach to ingredients, the brand continues to expand what beer can be and how guests experience it.
Their universe is also still growing! Christina Cates also explores Moody Tongue Sushi and the New York-based pizza concept tied to Pizza Studio Tamaki (PST) - each one being an extension of Rouben's commitment to elevated dining, thoughtful hospitality, and bold imagination.
Moody Tongue: giving "hop forward" a whole new meaning.

Jared Rouben

This Mother’s Day on Culinary Confidential, Christina Cates steps inside a story built on warmth, grit, and the kind of family chemistry you can taste. Joining the show is Jody Kreush and her son Richard Kreush, the duo behind Columbia, South Carolina’s beloved Cinnamon Roll Deli for a conversation on how simple homemade comfort became a destination, ritual, and a national obsession.

The cinnamon rolls may be the headliner, but the heart of their success is the partnership behind them: a mother with instinct and patience, a son with drive and vision, as well as a shared belief that hospitality begins long before the doors open. What started as a family tradition grew into a bakery known for consistency, generosity, and the kind of atmosphere that keeps people coming back.

This episode digs into the real work behind a “cult favorite”: early mornings, creative friction, courage to scale, and the discipline required to protect the soul of a brand as it grows. Jody and Richard speak candidly about trust, risk, and the rare dynamic allowing family and business to coexist and thrive.

It’s warm roots, real partnership, and a legacy baked with intention.

This Mother&rsquo;s Day on Culinary Confidential, Christina Cates steps inside a story built on warmth, grit, and the kind of family chemistry you can taste. Joining the show is Jody Kreush and her son Richard Kreush, the duo behind Columbia, South Carolina&rsquo;s beloved Cinnamon Roll Deli for a conversation on how simple homemade comfort became a destination, ritual, and a national obsession.
The cinnamon rolls may be the headliner, but the heart of their success is the partnership behind them: a mother with instinct and patience, a son with drive and vision, as well as a shared belief that hospitality begins long before the doors open. What started as a family tradition grew into a bakery known for consistency, generosity, and the kind of atmosphere that keeps people coming back.
This episode digs into the real work behind a &ldquo;cult favorite&rdquo;: early mornings, creative friction, courage to scale, and the discipline required to protect the soul of a brand as it grows. Jody and Richard speak candidly about trust, risk, and the rare dynamic allowing family and business to coexist and thrive.
It&rsquo;s warm roots, real partnership, and a legacy baked with intention.

Culinary Confidential's Mother's Day Spotlight with Jody & Richard Kreush

While some restaurant groups add locations, The Foundry Group builds engines.

This week, Christina Cates welcomes Brandon Manly, CEO of The Foundry Group, and Casey Cooley, Chief Development Officer of Foundry Development - two great operators who treat growth like a discipline, not a gamble.

They're redefining what it means to scale in hospitality. Not by chasing unit counts but by designing systems that make expansion repeatable, resilient, and strategically inevitable. Franchising, real estate, brand architecture, operational frameworks - they're pulling every lever turning a single successful concept into a multi-market machine.

If you've ever wondered why some brands sink and others swim, this conversation maps the difference. It's a deep dive into the mechanics behind sustainable growth, the traits of a replicable concept, and the infrastructure required to build a brand that lasts. Because the strongest brands create momentum, they don't chase it.

While some restaurant groups add locations, <a href="https://thefoundrygroup.com/">The Foundry Group</a> builds engines.
This week, Christina Cates welcomes Brandon Manly, CEO of The Foundry Group, and Casey Cooley, Chief Development Officer of Foundry Development - two great operators who treat growth like a discipline, not a gamble.
They're redefining what it means to scale in hospitality. Not by chasing unit counts but by designing systems that make expansion repeatable, resilient, and strategically inevitable. Franchising, real estate, brand architecture, operational frameworks - they're pulling every lever turning a single successful concept into a multi-market machine.
If you've ever wondered why some brands sink and others swim, this conversation maps the difference. It's a deep dive into the mechanics behind sustainable growth, the traits of a replicable concept, and the infrastructure required to build a brand that lasts. Because the strongest brands create momentum, they don't chase it.

Chef Renee Faris / Chef Andrew Shotts

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