{"podcast":{"title":"Sauced","slug":"sauced-7639132","podcast_index_feed_id":7639132,"rss_url":"https://feeds.captivate.fm/sauced/","website_url":"https://sauced.supercast.com","image_url":"https://artwork.captivate.fm/6163830e-4606-47e6-81c7-091ccae67216/Sauced-Show-Art.png","author":"The Coaster","episode_count":31,"summary":"What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food? That’s Sauced, a new weekly podcast from Tim McKirdy and Sother Teague. Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that gives them their identity. Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal. New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events at https://sauced.supercast.com.","last_synced_at":"2026-07-23T18:19:19.555330+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132"},"episode":{"title":"Oysters Rockefeller","slug":"oysters-rockefeller","published_at":"2026-02-12T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/oysters-rockefeller","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/oysters-rockefeller","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/79ded6a7-131b-403c-b4f0-e67dee20a01c.mp3","summary":"A secret recipe, a snail shortage, and the richest man who ever lived — that's how Oysters Rockefeller came to be. This week, we're tracing the dish back to 1899 New Orleans and Antoine's, the oldest family-run restaurant in America, where Jules Alciatore swapped escargot for Gulf oysters and created something iconic. We're committing to our own version of the secret recipe — compound butter loaded with spinach, herbs, and absinthe, spooned over plump Gulf oysters and finished under the broiler. Plus, Sother's East Coast vs. West Coast vs. Gulf oyster cheat sheet, the case for Panko over Italian breadcrumbs, and why you should always make more compound butter than you need. The cocktail: The Obituary — a gin Martini laced with absinthe, born just down the street from Antoine's at Lafitte's Blacksmith Shop. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: Mezcal Ultramundo : https://pkgdgroup.com/post/ultramundo/ Atheras Spirits : https://atherasspirits.com/ Underberg : https://underbergamerica.com/","meta_description":"A secret recipe, a snail shortage, and the richest man who ever lived — that's how Oysters Rockefeller came to be. This week, we're tracing the dish back…","key_points":[],"chapters":[],"topics":[],"duration_seconds":5063,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/oysters-rockefeller/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/oysters-rockefeller.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}