Welcome to How the Sausage is Made with Chris Cosentino where I talk with chefs, restaurateurs, athletes, philanthropists, and others who inspire me. We look below the surface, behind the curtain, and dig deep to learn how the sausage is made, maybe literally in some cases.
Music by:
Tommy Guerrero
You can take the man out of Kansas City, but not Kansas City out of the man. Missouri-native Darryl Bell Jr.knows that eminently. He’ll be the first to acknowledge that this city, steeped in history, jazz, and world-class barbecue, flavored and seasoned his upbringing in countless ways that linger. Since its founding ten years ago, Stateline Road BBQ has expanded to include three sauces, two dry rubs, sausages and more. They are available on Bell’s Stateline Road website and as well at Stateline Road Smokehouse located in the Napa Valley.
Melissa Perello is an accomplished chef and restaurateur, leading the acclaimed San Francisco restaurants Octavia and Frances.
Bryan Voltaggio isn’t just a chef; he’s a generational talent, respected by his peers and admired by food lovers everywhere. His restaurants—Voltaggio Brothers Steakhouse, Vulcania (co-owned with his brother Michael), and the soon-to-open Wye Oak Tavern—each tell a story of culinary mastery and savory innovation.
Douglas Keane, the talented chef and co-owner of the renowned Michelin-starred restaurant Cyrus, in Geyserville, CA, has had a remarkable culinary journey that began with his Michigan roots
