On the latest Buck & Bernie, the dynamic duo say ‘au revoir’ to their listeners. It’s been an amazing several years of food adventures and spirited conversations with chefs/hosts Tim Buckingham and Bernard Guillas. Join them in their final episode as they detail their own culinary journeys and where they each are headed next.

Bon voyage, Buck & Bernie!

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Music in this episode is Eternal Funk Palace by Ketsa

Hosts and chefs Tim Buckingham and Bernard Guillas do some serious traveling on their latest episode. They travel through their their own personal journeys as chefs and share memories of the most unforgettable food they’ve experienced in the world. Tune in!

Never miss an episode of Chefs’ Adventures with Buck & Bernie! Subscribe to KZMU Public Affairs on Apple Podcasts and Spotify

Music in this episode is Eternal Funk Palace by Ketsa

Nothing can get folks in the holiday spirit quite like a perfect winter cocktail. From egg nog to hot buttered rum to mulled wine, learn how to spice up your holiday cocktail game on the latest Chefs’ Adventures with Buck & Bernie! Hosts and chefs Tim Buckingham and Bernard Guillas welcome mixologist Ian Buckingham to the program for a spirited cocktail of recipes and conversation.

Never miss an episode of Chefs’ Adventures with Buck & Bernie! Subscribe to KZMU Public Affairs on Apple Podcasts and Spotify

Music in this episode is Eternal Funk Palace by Ketsa

Scroll down for recipes!

Ian Buckingham’s Holiday Cocktail Recipes

Hot Buttered Rum

2 oz rum (a barrel-aged, spiced, or dark variety is best)

1 large tablespoon of **Buttered Rum Batter**

Hot water to fill drinking vessel

Best when added to preheated cup.

1. Add batter and top with a splash of hot water to mix and incorporate, then top with rum and hot water to fill cup.

2. Top with whipped cream and grated cinnamon or similar spice. (consider omitting rum and using a hot tea instead of water for a non-alcoholic version)

Buttered Rum Batter

•  .75 pound butter, (pre-softened helps)
• .75 pound brown sugar
•  .75 pound sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 pint vanilla ice cream, softened slightly

1. Add the butter, brown sugar, sugar, cinnamon, cloves and nutmeg into a bowl and stir to combine.
2. Add the softened ice cream and stir again.
3. Transfer to a container with a lid, seal and store in the freezer until ready to use.

Blender Egg Nog

• 6 oz booze of your choice
• 9 oz milk
• 6 oz cream
• 3 eggs (the quality will make a big difference here)
• 3 oz sugar (by volume)
• 1 tablespoon fresh ground nutmeg

This Recipe is built for a one liter size blender, if your blender is larger you may need to double the batch to allow the blades to emulsify eggs while blending. (Remember that the ingredients will expand in blender)

1. Beat eggs in blender for one minute on medium speed.
2. Slowly add sugar and blend for one additional minute.
3. With blender still running, add nutmeg, booze, milk and cream until combined.
4. Chill thoroughly to allow flavors to combine.
5. Grate additional nutmeg on top immediately before serving. (of course you can make a non-alcoholic version by omitting the booze, but the shelf life will be less)

Live la vie en rose and tune in to the latest episode of Chefs’ Adventures with Buck & Bernie. Co-host Bernard Guillas takes fellow chef Tim Buckingham on a culinary journey to his home country, France! They discuss cheeses, andouille sausage, fleur de sel, and cast iron pots full of goodness in the French countryside. C’est bon!

Never miss an episode of Chefs’ Adventures with Buck & Bernie! Subscribe to KZMU Public Affairs on Apple Podcasts and Spotify

Music in this episode is ‘Parisian’ by Kevin MacLeod

Recipes

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You won’t want to miss the latest Chefs’ Adventures with Buck & Bernie! Dynamic chefs and hosts Bernard Guillas and Tim Buckingham interview Matt Redd of Dugout Ranch. Hear about the history of this working cattle ranch, which also serves a research center studying the effects of climate change and land use. Dugout Ranch ranch is researching and raising Criollo cattle, a heritage breed, as a potential alternative for a warming climate. Tune in and get the beef on this interesting part of Southeast Utah history…and its future.

Never miss an episode of Chefs’ Adventures with Buck & Bernie! Subscribe to KZMU Public Affairs on Apple Podcasts and Spotify

Music in this episode is Eternal Funk Palace by Ketsa

On the latest Chefs Adventures with Buck & Bernie, get into the real history of Cinco de Mayo. As guest Rhiana Medina of the Moab Valley Multicultural Center explains, it’s a holiday that originated out of the Battle of Puebla, fought between Mexico and France. Plus, food! Hear guest Medina and Chefs Bernard Guillas and Tim Buckingham discuss their favorites from Mexican cuisine including mole, ceviche and roasted chiles. And the ever-important question: tequila or mezcal?

Tune in!

Never miss an episode of Chefs’ Adventures with Buck & Bernie! Subscribe to KZMU Public Affairs on Apple Podcasts and Spotify

Music in this episode is Eternal Funk Palace by Ketsa

The Youth Garden Project is on the latest Chefs’ Adventures with Buck & Bernie! Guests are YGP’s produce manager Sarah and outreach & development coordinator Jessie. Tune in for a lively discussion about tomatoes! Herbs! Pests! Compost! And all the fun stuff that happens at the Youth Garden.

Never miss an episode of Chefs’ Adventures with Buck & Bernie! Subscribe to KZMU Public Affairs on Apple Podcasts and Spotify

Music in this episode is Eternal Funk Palace by Ketsa

What do cowboy coffee, chili for breakfast and fireside wine have in common? They’re all part of Chef Tim Buckingham and Chef Bernard Guillas’ ‘de riguer’ guide to a beautiful camping experience. Oh, and did we mention oysters were on the menu? Spring is just around the corner, and before you get outside don’t miss the latest Chefs’ Adventures with Buck & Bernie, camp cook edition!

Never miss an episode of Chefs’ Adventures with Buck & Bernie! Subscribe to KZMU Public Affairs on Apple Podcasts and Spotify

Music in this episode is Eternal Funk Palace by Ketsa

With Valentine’s Day just around the corner, it’s time to talk romance! Hear from chefs Tim Buckingham and Bernard Guillas on their favorite dishes to set the mood, from lobster to lamb and of course…oysters! Tune in for recipes and delicious conversation.

Never miss an episode of Chefs’ Adventures with Buck & Bernie! Subscribe to KZMU Public Affairs on Apple Podcasts and Spotify

Music in this episode is Eternal Funk Palace by Ketsa

In the mood for something warm and comforting in the kitchen? Chefs Bernard Guillas and Tim Buckingham have ideas! Their latest episode is all about winter one-pot recipes that will fulfill body and soul. Tune in for a cozy conversation about risotto, paella, coq au vin and much, much more!

Chefs’ Adventures with Buck & Bernie airs every first Monday of the month at 4PM. Archives can be found at Apple Podcasts and Spotify.

Music in Today’s Episode is Eternal Funk Palace by Ketsa

Recipes

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