On this week's edition of Culinary Confidential, Christina Cates welcomes Austin Allan, founder and CEO of Sugar Wood, and Rachel Chitwood, VP of Marketing at Tipsy Scoop Ice Cream, to discuss their perspectives on their adults-only dessert brands and how they are redefining indulgence and creativity in the culinary space.

On this week's edition of Culinary Confidential, Christina Cates welcomes Austin Allan, founder and CEO of Sugar Wood, and Rachel Chitwood, VP of Marketing at Tipsy Scoop Ice Cream, to discuss their perspectives on their adults-only dessert brands and how they are redefining indulgence and creativity in the culinary space.

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

Austin Allan & Rachel Chitwood

This week, Culinary Confidential lights up the grill and dives straight into the art and heat of summer barbecue!

Brad Prose, founder of Chiles and Smoke and author of Epic BBQ Sandwiches, joins the show to break down the methods behind unforgettable barbecue: building flavor through smoke and spice, mastering heat control, using fresh ingredients to balance richness, and crafting sandwiches that turn a cookout into an event. We’ll also explore the inspiration behind his latest cookbook, a collection of inventive, crave‑worthy recipes designed to make your summer grilling unforgettable.

Prose is a live‑fire specialist known for blending bold chile peppers, global influences, and inventive techniques that push backyard barbecue far beyond the usual suspects. His work has been featured across major food platforms, and his signature style — smoky, spicy, layered, and fearless — has earned him a devoted following of home cooks and pitmasters looking to elevate their game.

Through Chiles and Smoke, Brad has built a brand rooted in creativity, precision, and the belief that great barbecue is equal parts craft and curiosity.

This week, Culinary Confidential lights up the grill and dives straight into the art and heat of summer barbecue!
Brad Prose, founder of <a href="https://www.chilesandsmoke.com">Chiles and Smoke</a> and author of <a href="https://www.amazon.com/dp/0760398933">Epic BBQ Sandwiches</a>, joins the show to break down the methods behind unforgettable barbecue: building flavor through smoke and spice, mastering heat control, using fresh ingredients to balance richness, and crafting sandwiches that turn a cookout into an event. We&rsquo;ll also explore the inspiration behind his latest cookbook, a collection of inventive, crave‑worthy recipes designed to make your summer grilling unforgettable.
Prose is a live‑fire specialist known for blending bold chile peppers, global influences, and inventive techniques that push backyard barbecue far beyond the usual suspects. His work has been featured across major food platforms, and his signature style &mdash; smoky, spicy, layered, and fearless &mdash; has earned him a devoted following of home cooks and pitmasters looking to elevate their game.
Through Chiles and Smoke, Brad has built a brand rooted in creativity, precision, and the belief that great barbecue is equal parts craft and curiosity.

Brad Prose Brings The Fire

Chicago, we are so back.

This week, Culinary Confidential heads back to the Windy City for a conversation with Robert Garvey and Dana Hokin, the founders of Robert's Pizza & Dough Company, the acclaimed riverfront pizzeria that’s redefined what artisan thin‑crust can be.

The husband‑and‑wife team behind one of Chicago's most celebrated pizzerias, has overseen what began as a home‑kitchen experiment into a chef‑driven restaurant that's now recognized among the Top 50 Pizzas in the USA and Top 100 in the World. Their signature “Za Dough,” a meticulously engineered sourdough‑based crust, is the product of relentless testing, fermentation discipline, and a belief that a proper slice should crack, not break.

Garvey, a New York native and certified pizzaiolo, spent decades deconstructing pizzas, turning their home into a test lab before opening their first small shop in 2016. By 2019, they expanded into their now‑iconic Streeterville location along the Ogden Slip — a neighborhood spot built for locals, regulars, and anyone who believes pizza can be both craft and culture.

Today, Robert’s Pizza & Dough Co. is known for its riverfront patio, brick‑oven artistry, bold flavor profiles, and a community‑driven mission that includes partnerships with Slice Out Hunger and local nonprofits. It’s Chicago hospitality at its most intentional — and most delicious.

Yes, Chicago keeps pulling us back, and for good reason! It’s a city where tradition meets reinvention, where chefs push boundaries without losing their roots, and where a single slice can tell a whole story.

Chicago, we are so back.
This week, Culinary Confidential heads back to the Windy City for a conversation with Robert Garvey and Dana Hokin, the founders of <a href="https://robertspizzacompany.com/">Robert's Pizza &amp; Dough Company</a>, the acclaimed riverfront pizzeria that&rsquo;s redefined what artisan thin‑crust can be.
The husband‑and‑wife team behind one of Chicago's most celebrated pizzerias, has overseen what began as a home‑kitchen experiment into a chef‑driven restaurant that's now recognized among the&nbsp;Top 50 Pizzas in the USA and Top 100 in the World. Their signature &ldquo;Za Dough,&rdquo; a meticulously engineered sourdough‑based crust, is the product of relentless testing, fermentation discipline, and a belief that a proper slice should crack, not break.
Garvey, a New York native and certified pizzaiolo, spent decades deconstructing pizzas, turning their home into a test lab before opening their first small shop in 2016. By 2019, they expanded into their now‑iconic Streeterville location along the Ogden Slip &mdash; a neighborhood spot built for locals, regulars, and anyone who believes pizza can be both craft and culture.
Today,&nbsp;<a href="https://robertspizzacompany.com/">Robert&rsquo;s Pizza &amp; Dough Co</a>. is known for its riverfront patio, brick‑oven artistry, bold flavor profiles, and a community‑driven mission that includes partnerships with Slice Out Hunger and local nonprofits. It&rsquo;s Chicago hospitality at its most intentional &mdash; and most delicious.
Yes, Chicago keeps pulling us back, and for good reason! It&rsquo;s a city where tradition meets reinvention, where chefs push boundaries without losing their roots, and where a single slice can tell a whole story.

When Passion Becomes A Pizzeria

This week on Culinary Confidential, Christina Cates travels from the ramen alleys of Tokyo to the hidden izakayas of Manhattan with Massud Ghaussy, the creator of the fast-growing TokyoManhattan platform.

Ghaussy has become a trusted bridge between Tokyo's culinary traditions and a global audience hungry to understand them. Not as trends but as living cultural practices rooted in discipline, precision, and history. His work blends travel, anthropology, and culinary storytelling, offering a rare insight into ramen culture, omakase philosophy, and the quiet rituals that define Japanese dining.

From omotenashi hospitality to the worldwide rise of Japanese food culture, this conversation goes way beyond sushi. It's one of craftsmanship, restraint, storytelling, and the deep respect that shapes every plate.

This week on Culinary Confidential, Christina Cates travels from the ramen alleys of Tokyo to the hidden izakayas of Manhattan with Massud Ghaussy, the creator of the fast-growing TokyoManhattan platform.
Ghaussy has become a trusted bridge between Tokyo's culinary traditions and a global audience hungry to understand them. Not as trends but as living cultural practices rooted in discipline, precision, and history. His work blends travel, anthropology, and culinary storytelling, offering a rare insight into ramen culture, omakase philosophy, and the quiet rituals that define Japanese dining.
From omotenashi hospitality to the worldwide rise of Japanese food culture, this conversation goes way beyond sushi. It's one of craftsmanship, restraint, storytelling, and the deep respect that shapes every plate.

Austin Allan & Rachel Chitwood

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