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©2019 Made at Mess
Description
Overserved is a podcast about the stories behind the stories of people involved in the culinary world. Hosted by Ari Bendersky and Maggie Hennessy, the show spotlights the reality behind food and drink culture.
24 Episodes
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Overserved is recorded at Mess. For more information, go to thisismess.com
For more information about Chef Williams and Virtue, click here.
Overserved is recorded at Mess. For more information, visit ThisIsMess.comSong of the Week: Excursions by A Tribe Called Quest
For questions/comments or if you'd like your beverage to be a part of our "Sip This" segment, e-mail overservedpod@gmail.com. Overserved is Made at Mess. Go to ThisisMess.com for more information.
For more information on Overserved, check out MadeAtMess.com
For more episodes of Overserved, check out Overserved.transistor.fmOverserved is Made At Mess. For more details, check out MadeAtMess.com.
Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.
Overserved is Made at Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.
Overserved is Made at Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.
1Overserved is Made at Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.
Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.
Overserved is Made at Mess. Mess is a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.
Overserved is Made at Mess. Mess is a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.
Overserved is Made at Mess. Mess is a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com.
Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com
Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com
Overserved is Made by Mess, a design, development and content studio located in Chicago. Mess helps brands tell their story, online and off. Found out more by visiting www.madeatmess.com
Overserved is sponsored by Pro-ject. For more information on Pro-ject, visit https://pro-ject.is/. Email us at overservedpod@gmail.com! BE SAFE AND WASH YOUR HANDS.
It’s been just over a month since Gov. JB Pritzker issued a statewide ban on dine-in restaurants to slow the spread of COVID-19–all but decimating Chicago’s thriving dining industry. To help make sense of a harrowing few weeks for independent restaurants in particular, we chatted on Zoom with Erling Wu-Bower, executive chef and co-owner of Pacific Standard Time and The Laurel Room. This important episode covers what it looks like when a dine-in restaurant pivots to carryout, whether the federal government’s response will be enough to save independent eateries, and what listeners can do to help their fave spots (buy merch!). We’ll also hear about what this longtime chef is cooking at home during these trying times (hint: plenty of chicken).
E-mail the podcast at overservedpod@gmail.com and follow the pod on IG @overservedpod!
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