E26 - From Absinthe to PDA (questions & stories)
Published: April 18, 2026
Duration: 39:54
This week on Flavorphiles, we’re skipping the theme and letting curiosity run the show.
We kick things off with a homemade absinthe for Amuse Booze—because if you’re going to go off-script, you might as well start with something a little dangerous.
From there, it’s a rapid-fire mix of questions and hot takes: what farm-to-table actually means (and when it’s just marketing), how to make non-alcoholic cocktails feel like a real experience instead of an afterthought, and whether vegetarian tasting menus should really cost less.
Then we look at what’s old becomi...
We kick things off with a homemade absinthe for Amuse Booze—because if you’re going to go off-script, you might as well start with something a little dangerous.
From there, it’s a rapid-fire mix of questions and hot takes: what farm-to-table actually means (and when it’s just marketing), how to make non-alcoholic cocktails feel like a real experience instead of an afterthought, and whether vegetarian tasting menus should really cost less.
Then we look at what’s old becomi...