Nikki, Lindsay and Adam talk things that go POP and Harry Root (President of Grassroots Wine) is in the studio to spin tales of Danish comfort and the most iconic celebratory wine ever accidentally created.  SAYONARA 2016.

 

The gang learns about a new store on King Street where you can buy last minute holiday gifts and the trail blazin’ Maya Lovelace of PDX Mae joins us all the way from the West Coast to talk 4 loko, Rotel + Velveeta and making your dreams come true.

With the holidays hot on our trail we invite the Chancelor-of -Cheer himself: Vandy Vanderwarker (CDC of The Ordinary) in to the Effin B Radio Studio to add more confusion to the existing confusion behind the feast of seven fishes.  He tells us the qualities he looks for in an after-work watering hole and we explore how solar power is shaping the future of the Christmas Sweater. It’s Merry funny.

Mix it up, heat it up, Gløgg it up. This traditional Swedish mulled wine is the perfect way to get your Aunt Rhonda hammered.

INGREDIENTS

1 (750 ml) bottle dry red wine, such as Pinot Noir or Zinfandel
1 (750 ml) bottle port
2 cups water
1 1/2 cups Cognac, brandy, rum, or vodka
Zest of 1 orange, cut into strips
10 cardamom pods
2 sticks cinnamon
10 whole cloves
5 slices peeled fresh ginger
Granulated sugar
10 teaspoons raisins
10 teaspoons blanched almonds
DIRECTIONS

In a nonreactive saucepan, mix together wine, port, 2 cups water, Cognac, orange zest, cardamom, cinnamon sticks, cloves, and ginger. Bring to a boil over medium-high heat; immediately reduce heat to low and simmer for 5 minutes. Remove from heat and let cool. Cover and refrigerate for at least 12 hours and up to 24 hours.
Strain wine mixture and discard solids. Reheat wine mixture over low heat (do not boil) and stir in enough sugar to reach desired taste. Add 1 teaspoon raisins and 1 teaspoon almonds to each of 10 mugs; fill mugs with wine mixture and serve.

We tell the listeners about a brand new culinary accolade that’s coming to Charleston and Cynthia Wong [pastry chef at Butcher and Bee Charleston and all around hilarious snark princess] joins us to talk holiday treats.  From cheese balls to divinity [google it.] we chat edible cheer!

It’s a show about pizza, pirating, pepperoni-probiotics and people who build pizza ovens from scratch. We interview Zach Swemle and Marlee Blodgett of La Morra Pizzeria about leaving Brooklyn and taking their dough on the road.

The gangs tries out a new product called a  liquor sticker and we discuss all of the thanksgiving traditions. It’s Turk~Tacular!

It’s a very XBB Thanksgiving!  We interview Josh Walker, the Chef behind Charleston’s most beloved  South-East-Asian-fusion-pan-american-asian-restaurant and he gives us NEVER BEFORE HEARD BY A HUMAN details about the forthcoming second concept from the Xiao Bao team (SPOILER ALERT! It’s not Asian.) and explains how farming in Japan breathed life into the restaurants most iconic dish: The Mystical Okonomiyaki.

Lindsay tells the crew about a brand new road trip service and we interview Mick Matricciano of Cannonborough Bev. Co  who makes being a [soda] jerk look prettttty damn rad. We get him on the line to take a caller and it gets fizzy!