The Off The Menu Podcast

In this special mailbag episode of The Off The Menu Podcast, we hit pause on our usual format and open up the conversation to you. From what makes a restaurant truly great to the foods we can’t stand, we’re answering listener questions and sharing more about who we are and why we started this show in the first place. Along the way, we talk about how food connects people, the experiences that shaped us, and some of our favorite (and least favorite) moments around the table. Plus, we preview what’s coming next—from food insecurity and the science of smell to wild food, chocolate, and beyond. A laid-back, behind-the-scenes conversation about food, connection, and the stories that bring us all together.  

Chef Alan Bergo, a James Beard Award–winning chef known as The Forager Chef, has spent decades learning how to identify, harvest, and cook incredible foods that grow naturally in forests, fields, and even neighborhood parks. In this episode of The Off The Menu Podcast, Alan takes us into the fascinating world of foraging for wild food — how chefs discover edible plants and mushrooms, why wild ingredients are showing up on restaurant menus, and how reconnecting with nature can completely change the way you think about food. We also talk about Alan’s journey from restaurant kitchens to becoming one of the leading voices in wild cooking, the surprising ingredients you might find in your own backyard, and how foraging became both a career and a personal therapy. A conversation about nature, curiosity, and the incredible food hiding in plain sight.

What happens when a simple dairy farm becomes a place families return to for generations? Dan and John Young share the story behind Young’s Jersey Dairy, a farm in Yellow Springs, Ohio that began in 1958 selling milk on the honor system and has grown into one of the region’s most beloved destinations. With ice cream, farm animals, mini golf, festivals, and more than a million visitors each year, Young’s is far more than a farm. Dan and John talk about four generations of family leadership, the challenges of growing a business while staying true to its roots, and why places like Young’s become part of people’s memories and traditions. A conversation about family, community, and how a farm became something much bigger than anyone expected.

What happens when food makes you sick? Kayla King lives with celiac disease — an autoimmune condition where gluten isn’t just uncomfortable, it’s dangerous. She shares what daily life really looks like: food anxiety, cross-contamination, navigating restaurants, and traveling in a gluten-filled world. Through her social media platform, leading gluten-free trips abroad, and working with restaurants to improve their offerings, Kayla helps others rediscover the joy of eating without fear. A conversation about resilience, awareness, and finding freedom around food again.

For Fusun, Gonca, and Arzu Esendemir, opening a restaurant was a last-ditch solution to tragic circumstances. Their success was borne out of necessity, responsibility, desperation. Their family story is straight out of an epic novel. There is unbearable sadness and loss. But also resourcefulness, grit, determination, and triumph. The Esendemir sisters persevered in the face of hardship, staying true to the Turkish immigrant culture in which they were raised, and never wavered in their love for each other and their parents. 

In this episode of Off The Menu, we sit down with Sadaya “Daisy” Lewis, chef and owner of Modern Southern Table, to explore how soul food is more than just a hearty dish—it’s a rich narrative of Black culture, family traditions, and Southern heritage.

In this episode of The Off The Menu Podcast, we sit down with Chef Matt Harding, the culinary force behind Piada Italian Street Food, a fast-casual Italian concept that’s grown to more than 60 locations across the country.  Chef Matt shares his journey from short-order cook to leading innovation for one of the most successful Italian restaurant groups in the U.S. We dig into what it really takes to deliver elevated, chef-driven food at scale—without sacrificing quality, creativity, or soul. You’ll hear how Piada develops new dishes, maintains consistency across dozens of kitchens, and stays ahead of food trends while still honoring Italian roots. Along the way, Chef Matt offers practical cooking tips, insights on building memorable dining experiences, and life lessons learned from more than 30 years in and out of professional kitchens.  If you’ve ever wondered how great food gets duplicated the right way—or how a chef balances innovation with execution—this episode is for you.

From the outside, owning a restaurant looks like a dream. From the inside, it’s one of the toughest businesses in America. In this episode of The Off The Menu Podcast, we sit down with John Barker, President and CEO of the Ohio Restaurant & Hospitality Alliance, for an honest look at what it really takes to run a restaurant today. John breaks down the rising costs, labor challenges, regulatory pressure, and day-to-day decisions that most diners never see—but that determine whether a restaurant survives or shuts its doors. Whether you’re in the industry or just love eating out, this episode pulls back the curtain on the business realities shaping where—and how—we dine.

In this fiery episode of Off The Menu, we sit down with Nicole DiTommaso, the founder and flavor mastermind behind The Sauce Boss Gang — one of Central Ohio’s most beloved and boldest hot sauce brands. Nicole’s journey is anything but mild. From experimenting with peppers in her home kitchen to building a fast-growing, female-led brand with a cult following, she’s proven that heat isn’t just something you taste — it’s something you live. We explore how her sauces are more than recipes; they’re reflections of her personality: fearless, vibrant, and unapologetically original. Nicole opens up about the challenges of being a woman in the food entrepreneurship world and how her journey to The Sauce Boss Gang saved her from the emotional drain of corporate life.  Join us as we dive into the world of peppers, passion, and the power of betting on yourself. This is a conversation about heat, hustle, and the kind of heart that can only come from someone who built her dream one bottle at a time.

This week on Off The Menu, we leave the kitchen and step into the garden with Roy Adams — the Deathwish Beekeeper, a fearless local legend who proves that real community isn’t just built at the table — it starts in the fields, the flowers, and the hive. We explore how beekeeping reflects the power of small connections: between people, nature, and the food we share. From the hive to the jar, honey is a living reminder that our best things come from working together. Roy shares how caring for bees builds patience, trust, and stewardship — and how local food traditions keep communities thriving. Grab a cup of tea (with a little honey, of course) and join us for a conversation that’s as sweet as it is thought-provoking.

What makes a neighborhood coffee shop more than just a place to grab a cup of coffee? In our first episode of The Off The Menu, we sit down with Colin Gawel, owner of Colin’s Coffee, to talk about how a simple shop can become the heartbeat of a community. From familiar faces to first-time visitors, it’s a story about connection, conversation, and why it’s never just about what’s in the cup—it’s about who’s across the table.

Check out this teaser clip! In our first episode of The Off The Menu, we sit down with Colin Gawel, owner of Colin’s Coffee, to talk about how a simple shop can become the heartbeat of a community.