Yelling About Pâté

Christian Page (@chefchristianpage) is a chef, father, and the man behind one of the best burgers in the city: Cassell's, a revived Los Angeles institution. He sits down with the fellas to talk about resurrecting an iconic burg, why he left the financial industry to pursue food, what it really means to rise and grind, and why laying down in your own garden is chill as hell.

hilarious Canadian stand-up comedian Steph Tolev joins the fellas to talk about the fruitful culinary bounty of the great white north: bags of milk, all-dressed chips, caesars and plum sauce, and offers advice on why you should never drunkenly give your local LA taco stand guy your phone number.

chef Ria Dolly Barbosa sits down with the boys to talk about her new position in charge of longtime Silverlake favorite Forage, her days at SQIRL, the rise of Filipino food, and her power move of starting a brunch menu in Los Angeles WITHOUT avocado toast. We also explore Joel's unfounded hatred of both San Francisco and deep dish pizza.

chef Luke Reyes joins the fellas to discuss his highly-anticipated upcoming ramen spot, going to Japan to learn the ways of the noodle game, GoT viewing parties, the beauty of leftovers, a tokyo-drift inspired yakitori pop-up party, and why chef parties are the best.

Host, Writer, Podcaster, Author, Esquire Editor-at-Large and all around Bon Vivant Dave Holmes, @daveholmes, joins the boys to talk about the important things in life: wine, the proper order at In-n-Out, why everyone should own a sous vide, high-school cafeteria food, being so hungover you visit two fast food places for one meal, and more wine. Also, Joel laments the state of food at Dodger Stadium, and Karl fails to comprehend Joel's love for 7-11 flavored coffee.

Greg Barris is a comedian and former pizza prince of the east village. he joins karl and joel to recount how he worked his way from delivery guy to owner of L'Asso in NYC, saw his pizza voted best in the city, and expanded to a huge second location. but from those dizzying heights a fall was inevitable, and, sadly, L'Asso is no more. Greg recounts his precipitous rise and crushing fall. Also, karl discovers joel's old pizza blog from 2010 and it is hilariously bad.

Fernando Lopez is an owner of Guelaguetza, the premier Oaxacan restaurant in the country and a James Beard Award-winning LA institution. It's also Karl and Joel's favorite place to eat in the city. Fernando lays out the history of this amazing restaurant in LA's Koreatown, breaks down some serious mezcal, mole and michelada knowledge, and explains how sometimes when you're drinking in the Oaxacan jungle, you need a jaguar shotgun.

comedian and SNL alum Brooks Wheelan sits down with the fellas to talk about his rat trash tastebuds, defend his love of lunchables, do his best karl impression, and share the hilariously grim saga of the most harrowing chinese food buffet ever.

comedian and youtube cooking sensation Henry Phillips joins the boys to talk about the runaway success of his youtube food series Henry's Kitchen, the tragic yet hilarious sadness of the internet, and the magic of trolling people through chili preparation.

Chef Nick Erven has all the vegans mad at him for deciding to bring in meat and dairy to his once vegan restaurant. Nick joins the fellas to talk about weathering the vegan backlash which includes: threats from angry carrot-heads, having Moby be mad at you and having your restaurant attacked with a chia-seed molotov cocktail.

Yousef Ghalaini, Exec Chef of FIG, joins the boys to talk about the agony and ecstasy of family meal, why pamplemousse is the only good La Croix, why chicken thighs are way better than breasts and immigrating from Lebanon to the whitest place in America.

comedian, actor, snack master and world traveler Johnny Pemberton joins the boys to talk about his time in South Africa, his hatred of fine dining, his undying love for cheese, and his genius plan to buy an entire McDonald's worth of food.

Food Writer and Social Media Veteran Esther Tseng (@estarLA) joins the boys to discuss Geocities, Happy Hours, the cutthroat Instagram game, why more menus should have pictures, annoying trends, and the world of lucrative Food Press Junkets.

Comedian, Podcaster, Cook and Biscuit Power-Player Dave Stone joins the boys to talk BBQ, Van Life, Jerky Boys, the best restaurants in the South and to unreservedly shit on Luke Bryan who is now officially an Enemy of The Show.

Chef Chris Oh sits down with the fellows to talk being the sausage king of Los Angeles, why Yelp is garbage and his undying love for Taco Bell.

David Lespron, Chef de Cuisine at Katsuya & Director of Culinary R&D, sits down with the fellas to talk climbing the culinary ladder, ramen pozole, and what it was like growing up in Texas while both playing football and cooking competitively.

Comedian and Food TV Kiss of Death Max Silvestri joins the boys to address such critical issues as Top Chef cruise debauchery, meat hangovers, taco love, proper nacho-construction technique and the supremacy of the bodega breakfast sandwich.

Chef Ted Hopson of The Bellweather joins the boys to talk kitchen jargon, dick jokes, why the floors have to be sparkling clean and shit on Yelp.

Comedian and Sausage Thought Leader Randy Liedtke joins the boys with some keen insights on the perfect sandwich technique, mayo as a superior fry condiment, and how fermentation can be zen as hell.

Karl and Joel discuss Joel's questionable yet alluring new facial hair choice, the similar nature of the comedy and food industries, why comedians never have cool tattoos like chefs, and other critical topics.