On this episode, Damon catches up with longtime friend of The Speakeasy Thomas Waugh. Thomas spent time behind the bar at Death and Company before becoming the bar director for Major Food Group and has recently moved in to a sales position.

Welcome to WORD OF MOUTH with Leiti Hsu on HeritageRadioNetwork.org! Leiti Hsu, a fixture in NYC dining culture, is joined by Dustin Wilson, Master Sommelier and Wine Director at the three-Michelin starred Eleven Madison Park.

Old school Italian New York is alive and well. This week on The Speakeasy, get to know Thomas Waugh, the bar director for Major Food Group - the people behind Torissi Italian Specialties, Parm and the newly opened Carbone.

The studio is packed as Damon & Brian Miller invite from friends from Oslo, Norway to The Speakeasy to remiss on drunken nights, discuss the brilliance of Akvavit and remind listeners that it's not about what you have but how you use it!

Gus Schumacher & Richard A. Jones are the guests on this week's edition of HRN's flagship show, The Main Course. Gus Schumacher is a founding member of Wholesome Wave and formerly the Undersecretary of Agriculture for the Clinton Administration.

Tune into a very informative episode of The Main Course, as Patrick & Katy get a chance to sit down with Stephan Cantor of Deep Mountain Maple, the source for Heritage Foods USA's upcoming maple syrup social buy.

This week on The Speakeasy, Damon is joined by Brad Farran of The Clover Club. Brad explains how he went from running a record label in North Carolina to moving to New York to become one of the city's premier bartenders.

You've got issues - Dave's got answers. Tune into the latest episode of Cooking Issues for help with topics such as tempering chocolate and cooking authentic French macaroons at home. Learn more about okra, nopales and almond paste and also hear Dave get stumped on air for the very first time!

Dave is finally in the studio on time for another exiting round of Cooking Issues. Dave answers calls about everything chocolate chip cookies to Champagne bubbles and explains how to potentially make vegetarian gelatin.

This week on The Speakeasy, Damon Boelte is joined by guest Thomas Waugh, head bartender at NYC's Death & Co. Damon and Thomas discuss the similarities and differences in style between East and West coast cocktail culture and the rise of Fernet Branca.