Why do we eat what we eat? Classic Eats digs into culinary history — the people, places, situations, and ingredients that set the course for the way we dine. In each episode, host Kyle Johnson Cherek takes you to the moment when a specific thing — from bread to supper clubs to custard — was created and digs into the mark its made on food.

A recap of our 1st season of Classic Eats. We revisit highlights and few that landed on the cutting room floor. Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest  Chef Paul Bartolotta

A recap of our 1st season of Classic Eats. We revisit highlights and few that landed on the cutting room floor. 
Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest  Chef Paul Bartolotta

A recap of our 1st season of Classic Eats.

Season Recap - Greatest Hits

Mentor, one of the pillars of Nouvelle Cuisine, holder of 3 Michelin stars for 55 years. Chef Paul Bartolotta, cooked for Bocuse in his apprenticeship, and revisits the chef's greatness. Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest  Chef Paul Bartolotta

Mentor, one of the pillars of Nouvelle Cuisine, holder of 3 Michelin stars for 55 years. Chef Paul Bartolotta, cooked for Bocuse in his apprenticeship, and revisits the chef's greatness. 
Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest  Chef Paul Bartolotta

Mentor, one of the pillars of Nouvelle Cuisine, holder of 3 Michelin stars for 55 years.

Paul Bocuse

Do the origins of the fast food drive-thru begin with the Roman's? Author Adam Chandler of Drive-Thru Dreams joins Kyle to talk fast food, how much history it may really have. Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author Adam Chandler.

Do the origins of the fast food drive-thru begin with the Roman's? Author Adam Chandler of Drive-Thru Dreams joins Kyle to talk fast food, how much history it may really have. 
Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author Adam Chandler.

Do the origins of the fast food drive-thru begin with the Romans?

Did the Roman’s invent the Drive-thru?

There is perhaps no food item more American, or whose origins are more full of more lore.  Sef Gonzalez, Hamburger historian, joins Classic Eats to suss out the truth.  Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest hamburger historian, Sef Gonzalez.

There is perhaps no food item more American, or whose origins are more full of more lore.  Sef Gonzalez, Hamburger historian, joins Classic Eats to suss out the truth. 


Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest hamburger historian, Sef Gonzalez.

There is perhaps no food item more American, or whose origins are more full of more lore.

The Hamburger

In a nation of immigrants, why did French cookery  become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weigh in. Why French? Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guests author David Kamp and Chef Gavin Kaysen.

In a nation of immigrants, why did French cookery  become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weigh in. Why French? 
Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guests author David Kamp and Chef Gavin Kaysen.

In a nation of immigrants, why did French cookery become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weigh in.

Why French

Halfway between the North Pole and equator, the 45th parallel is legendary as a goldilocks zone and perfect region for wines and much more. We explore the storied region.Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest David St. John.

Halfway between the North Pole and equator, the 45th parallel is legendary as a goldilocks zone and perfect region for wines and much more. We explore the storied region.
Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest David St. John.

Halfway between the North Pole and equator, the 45th parallel is legendary as a goldilocks zone and perfect region for wines and much more.

8- 45th Parallel

In the holy trinity of cocktails, Martini, Sazerac, &amp; the Old Fashioned, the latter has perhaps the most lore and myth. Chin Chin. Classic Eats (&amp;drinks). Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and cocktail historian and expert Robert Simonson.

In the holy trinity of cocktails, Martini, Sazerac, & the Old Fashioned, the latter has perhaps the most lore and myth. Chin Chin. Classic Eats (&drinks).


Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and cocktail historian and expert Robert Simonson.

In the holy trinity of cocktails, Martini, Sazerac, & the Old Fashioned, the latter has perhaps the most lore and myth. Chin Chin. Classic Eats (&drinks).

Old Fashioned

Frozen custard. Is it truly soft serve’s better cousin, dressed to the culinary nines with the perfect trifecta of eggs, cream, and the right temperature of chilling?Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and historian Bobby Tanzillo.

Frozen custard. Is it truly soft serve’s better cousin, dressed to the culinary nines with the perfect trifecta of eggs, cream, and the right temperature of chilling?
Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and historian Bobby Tanzillo.

Frozen custard. Is it truly soft serve’s better cousin, dressed to the culinary nines with the perfect trifecta of eggs, cream, and the right temperature of chilling?

Frozen Custard

18th century French liqueur + one of Madison Avenue’s most ridiculous campaigns, plus an iconic cocktail bar in Milwaukee.  It’s the is history of the Pink Squirrel.Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and cocktail historian and expert Amanda Schuster.

18th century French liqueur + one of Madison Avenue’s most ridiculous campaigns, plus an iconic cocktail bar in Milwaukee.  It’s the is history of the Pink Squirrel.
Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and cocktail historian and expert Amanda Schuster.

18th century French liqueur + one of Madison Avenue’s most ridiculous campaigns, plus an iconic cocktail bar in Milwaukee. It’s the is history of the Pink Squirrel.

Pink Squirrel

Bread, specifically wheat bread, has defined life, class, and our human history since the neolithic. Join Kyle and guest author bread scholar William Rubel.Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest William Rubel.

Bread, specifically wheat bread, has defined life, class, and our human history since the neolithic. Join Kyle and guest author bread scholar William Rubel.
Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest William Rubel.

Bread, specifically wheat bread, has defined life, class, and our human history since the neolithic. Join Kyle and guest author bread scholar William Rubel.

Bread

Is BBQ truly an American culinary invention? Brisket to baby backs. Pit to grill. Its BBQ with author and BBQ scholar Adrian Miller.Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry. Special thanks to our guest Adrian Miller.

Is BBQ truly an American culinary invention? Brisket to baby backs. Pit to grill. Its BBQ with author and BBQ scholar Adrian Miller.
Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry. Special thanks to our guest Adrian Miller.

Once a staple on both coasts and across the country, the American Supper Club had it's heyday in post World War II, creating iconic cuisine, cocktails and entertainment along the way.Join host Kyle Johnson Cherek and author, filmmaker and supper club history expert Ron Faiola for their conversation about the origins and heritage of the American Supper Club.

Once a staple on both coasts and across the country, the American Supper Club had it's heyday in post World War II, creating iconic cuisine, cocktails and entertainment along the way.
Join host Kyle Johnson Cherek and author, filmmaker and supper club history expert Ron Faiola for their conversation about the origins and heritage of the American Supper Club.

History of the American Supper Club

Hey, it’s Kyle Johnson Cherek, and I’m here to introduce you to my new podcast, called Classic Eats.  It’s a show about culinary history. Why we eat what we eat, the people, the places, the scenes, and the situations that set the course for the way we dine. Each show will pick a thing, a drink, a person, that made its mark on what we call food. It might be the origins of the tooth pick and the Cuisinart, Antoin Carême's architecture of sugar,  BBQ, or how nutmeg gave us the modern financial system.Its sonically rich storytelling, the kind that puts the listener right in the place it happened, paired with interviews of Chefs, historians, drink mixers and the like. I guarantee it’s unlike anything you’ve heard related to food. Classic Eats is a podcast from a’ point productions and WUWM of the NPR network, launching Thursdays, beginning December  4. Take a seat at the table for Classic Eats, wherever podcasts are found.

Hey, it’s Kyle Johnson Cherek, and I’m here to introduce you to my new podcast, called Classic Eats.  
It’s a show about culinary history. Why we eat what we eat, the people, the places, the scenes, and the situations that set the course for the way we dine. Each show will pick a thing, a drink, a person, that made its mark on what we call food. It might be the origins of the tooth pick and the Cuisinart, Antoin Carême's architecture of sugar,  BBQ, or how nutmeg gave us the modern financial system.
Its sonically rich storytelling, the kind that puts the listener right in the place it happened, paired with interviews of Chefs, historians, drink mixers and the like. I guarantee it’s unlike anything you’ve heard related to food. 
Classic Eats is a podcast from a’ point productions and WUWM of the NPR network, launching Thursdays, beginning December  4. Take a seat at the table for Classic Eats, wherever podcasts are found.