Just Sat producer Kevin Rinker interviews the show host, Max Hines, about what it’s like working in Atlanta’s food and dining space. Despite how brutal the industry can be, Max stays in it because it continues to push his abilities and because he’s found family there. “It could be tuna helper but if you made it and you made it with care and you made it for me, like, I’m going to appreciate that meal. ” Producer Kevin Rinker sits with Chef Max Hines Making edible food at Breaker Breaker Working overtime at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Southern cooking wouldn’t be what it is today had it not been for Edna Lewis Each year, Stolen Goods ATL gets together to hold a dinner in honor of Edna Lewis, a Black chef and cookbook author credited with popularizing southern cuisine. "Everybody’s always giving Julia Child so much credit, or Alice Waters so much credit, or James Beard so much credit, but here in the South, in Atlanta, we give it the most high to Edna Lewis.” Enough for seconds at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Craft beer doesn’t have to be inaccessible LaTreace Harris found community through beer and has been sharing her love for the drink and the people who make it ever since. “Beer, to me, is a uniting type of beverage.” Chef Max sits with LaTreace Harris. Make a wish at beerygodmother.com On draft at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Finding passion in creativity and business From farms to sausage making to restaurants, Alexander Sher has a lot on his plate. “As a human being I am an extrovert’s extrovert.” Chef Max sits with entrepreneur Alexander Sher. Try to keep up with Alex at instagram.com/xelanow Farm fresh at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Forget the food, customers are the most important ingredient at Che Butter Jonez Malik and Detric drove nine hours to Florida to buy the food truck that would become Che Butter Jonez, the rest is years of hard work. “Things don’t be a thing until someone makes it a thing.” Chef Max sits with Malik Rhasaan and Detric Fox-Quinlan at Che Butter Jonez Keep up to date at chebutterjonez.com Fresh off the flat top at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Bridging people and cultures through cooking Arnaldo Castillo didn’t always realize he wanted to cook Peruvian food, but when he finally started, he was cooking from the heart. “Every day we’re just talking about the food we grew up with.” Chef Max sits with Arnaldo Castillo at Tio Lucho’s Peru meets the Southeast at tioluchos.com Simmering at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
From kitchens to news rooms, representation mattersMike Jordan has written about Atlanta since 1997, he’s currently a senior editor at The Atlanta Journal Constitution and leads the Black culture team“I really want to see Black writers get into this field.” Chef Max sits with Mike Jordan of the AJC.Read his stuff at mikejordanoneline.comFresh of the press at wabe.org/justsatThis episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Giving shine to the food of the African DiasporaDemetrius Brown’s menus touch on migration, slavery, colonization, and being a Black person on this planet“French food is overrated.” Chef Max sits with Demetrius Brown at Bread & ButterflyServing breakfast, lunch, and dinner at bread-and-butterfly.comPlated with tweezers at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Be yourself and value relationshipsBryan Furman’s been knocked down more than once, but he’s not done yet“Slow money is better than no money.” Chef Max sits with Bryan Furman at Bryan Furman BBQOpening soon at bryanfurmanbbq.comA perfect balance of smoke and seasoning at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Drinks can tell a story and create room for everyoneKeyatta Mincey Parker runs a bartender’s garden and provides cocktail experiences“Everything happens at the bar.” Chef Max sits with Keyatta Mincey Parker at A Sip of Paradise GardenVisit the garden at asipofparadisegarden.orgShaken, not stirred at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Understanding where food comes from allows you to take it to new placesCleophus Hethington learns and shares all he can about African Diasporic foodways“Africa influences everything” Chef Max sits with Cleophus Hethington, who’d honestly rather be in AtlantaCatch him on occasion at instagram.com/ebichopbar/Made in-house at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Exploring your place in the world through foodAt Mighty Hans you’ll find Fu-Mao Sun offering up Taiwanese-American food“Put a spin on a spin of a spin.” Chef Max sits with Fu-Mao Sun at Mighty HansFind where Mighty Hans is popping up next at instagram.com/itsmightyhans/Thoughtfully plated at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Bringing beauty, art, and intention into restaurants through dessertClaudia designs pastries as the perfect complement“Let’s just wing it and see if it works”Chef Max sits with Claudia Martínez at Miller UnionMake a reservation to dine at Miller Union at https://millerunion.com/Free dessert at wabe.org/justsatThis episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
Justin Dixon’s Meatloaf Melt Bacon Jam RecipeIngredients:Equal parts*:Bacon (obviously)**Granulated white sugar***Sherry vinegar Instructions:Chop up the bacon and put it in a pan. Put it on something low, let it mellow out.All the liquid will release out of the bacon. Once all the water content has evaporated, the bacon will start to fry in the bacon fat. Once you've gotten to that point, the bacon fat will become foamy, now it’s ready.Strain off the bacon fat and set it aside. Not for this recipe, but for real don’t waste it.Put the bacon back in the pan and add the equal parts white sugar and equal parts sherry vinegar.Reduce it down and cook it until a candy thermometer says it's 222 degrees Fahrenheit, then remove from heat and let cool.Put it on anything. Biscuit. Pimento cheese. Vegetables. It’s even good enough to put on a cracker.Store at room temperature. The vinegar and sugar will preserve things. If you really want to put it in the fridge, just be ready for things to get wonky. Chef’s Notes:* If you use five pounds of bacon, use five pounds of sugar and five pounds sherry vinegar** Any brand of bacon works, but Benton’s and Nueske’s take it to another level. The saltier the better.*** Raw sugar if you’re getting fancy This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
How to make the industry a better place, one sandwich at a timeChef and owner of Humble Mumble, your new favorite sandwich spot in Atlanta"People Matter Most” Chef Max sits with Justin at Humble Mumble.Order or visit Humble Mumble at humblemumbleatl.comOrder seconds at wabe.org/justsatThis episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Additional production and editing by Scotty Crowe.See omnystudio.com/listener for privacy information.
A podcast experience that will hit the spot. Just Sat with Maximilian Hines features Atlanta chefs, farmers, mixologists, and everyone else involved in the restaurant industry sharing their stories of opening a new spot, mixing the perfect drink, and those times when everything freezes in the kitchen.See omnystudio.com/listener for privacy information.