Bien the Know

We get details on two new spots coming to downtown Springdale from those directly involved, as we talk to Gaskin’s on Emma’s Bert Jones about Gaskin’s Trattoria and (the soon-to-be) Emma’s Market & Bottle Shop’s Ben Elstein. We also talk about the restaurant business- how 2025 went, and how 2026 has started. That’s on this episode of Bien the Know! Please subscribe and tell a friend!

In this week’s edition of the Bien the Know podcast, William and John talk lessons learned from 2025 – NOT the best year for restaurants. William talks food and restaurant trends, both regional and national. He’ll talk about what he’ll be doing new this year at Bistro 16 and what he’s doubling down on. Also, he answers your recipe questions. What’s stewing on the stove? Do you keep your bacon grease? And finally, Texas Queso vs. Arkansas Cheese Dip (there really is no competition, and we all know it). That’s on this week’s edition of Bien the Know! Please like, subscribe and tell a friend!

Welcome to the December episode of the Bien the Know Podcast! This month, we focus on last-minute gifting at the Honeycomb Kitchen Shop with owners Dana Smith and Melissa Turpin. We talk about late, late last-minute shoppers that are coming in to shop in a panic, some of their most popular items (many of which are Arkansas-made), their very popular cooking classes, many of which sell out quickly, their new sommelier curated wine shop, and much, much more. Plus Chef William gets into your recipe questions, answering them like only he can... Please subscribe, like, rate and tell a friend. Merry Christmas!

In this edition of Bien the Know, we’re talking to Sandy Huffine from Krupp Brothers Wine in Napa Valley. We talk about growing wine through rocky volcanic soil and talk about the integrity of the grapes that make it through. We also take your recipe questions and talk too much about canned ham (more on that next month). Please subscribe, and tell a friend about Bien the Know!

In the October episode of the Bien the Know podcast, we address the question, “Are you sure you want to be a chef?” The Food Network, The Bear, along with a multitude of other shows and movies have romanticized the position and the industry, but what’s it really like? John and Chef Will talk with special return guest Sam Walker, executive chef of Gaskins on Emma to discuss and swap stories. Culinary school versus the school of Hard Knocks (and long hours), which is best, or should you do both? What about the climb to executive chef? What’s the hardest position in the kitchen? Nothing but war stories and advice from two local superstar chefs that have lived to show their scars and tell their stories here on this episode of Bien the Know! Sidenote- there's some explicit language in this one, so earmuff those kids!

In this month’s edition of the Bien the Know podcast, Chef Will catches his breath and talks about flipping Bienvenue to Bistro 16 in downtown Springdale in less than a week. How did they do it so fast, and how different is Bistro 16 from Bienvenue? Also, Chef Will takes us through the new menu. He also answers your recipe questions as only he can do! That’s in the September Bien the Know podcast!

Goat Lab Red will be taking over the former Renzo's Italian Steakhouse space in Fayetteville. Bienvenue Owner/Executive Chef William Mauk and Flavors of NWA Host John Engleman talk with Goat Lab Owner Bill Adams about the progress and what the space will eventually be. Sidenote- Chef Mauk will be handling the culinary side of things at Goat Lab Red. Hear how things are going, what the menu will be, and when it will open. That's on this month's edition of Bien the Know.

It’s the 15th of the month, you know what that means!! It’s a new episode of the Bien the Know podcast! Hey- it's episode 10! Double-digits, baby!!! I guffawed several times while editing this one. Me and Bienvenue Owner/Chef William Mauk interviewed Pleasant Counter Co-owner Ahren Boulanger and we had a time. A few times with laughing tears. We talk about everything, along with their NWA (and beyond) famous smashburgers. Why did we talk burgers? Our own Chef Mauk will be helping open a fast-casual spot in Fayetteville next month, and he needed advice. You’ll hear all about it along with some random nonsense on this month’s edition of Bien the Know!

Welcome to the June edition of the Bein the Know podcast! Bienvenue Chef/Owner William Mauk reflects on the Downtown Springdale Street Dinner where he was the Executive Chef. What’s it like planning, preparing and serving 400 of your closest friends? Chef Will discusses that with John Engleman from the Flavors of Northwest Arkansas podcast. Also, we get into what’s ethical and what’s not with personal takes on staging (pronounced “stah-jing”). If you’re not familiar, just think of it as an unpaid internship in a kitchen. Prepare yourself for some opinions! As always, Chef Will answers your recipe questions as well. If you have recipe questions for next month, send them to [email protected] or [email protected].

In the May edition of the Bien the Know podcast, John Engleman and Chef William Mauk talk about what many folks add to their menus this time of year, fish! Our guest is Reiner Wibowo, co-owner of Rein Sushi & Hibachi in Springdale where he is also the executive sushi chef. As always, Chef William answers your questions, like where is watermelon’s place in French food (or is there a place for it)? Also, he talks potato ricers and potato salad in totally unrelated questions. It’s all in this month’s Bien the Know podcast. Subscribe wherever you listen to podcasts and check us out on Facebook!

In this month’s edition of the Bien the Know podcast, we have special guest Colin Stewart from The Ashleigh in Rogers. He’s a part-time comedian (not really... but), and we talk about small plates, amongst MANY other topics. We also talk Easter menu, getting duped by scammers, grilling outside AND inside. It’s a fun episode and we get a little reckless towards the end. Destroy after listening.

William and John welcome Cafe Rue Orleans Owner/Executive Chef Maudie Schmitt to BTK. They talk about what it takes to keep a restaurant thriving in today's environment. With 25 years experience at Cafe Rue, Chef Maudie has seen it all in NWA and has tales of success and failure. Chef William also answers your recipe questions. Bien the Know is available wherever you get your podcasts!

On this month’s episode of Bien the Know, we talk beverage trends and have some beverage storytelling that made this a long one (no regrets!). What have wholesale prices done this year? What are people drinking right now? What’s the worst drink ever? And no, nobody said a bar-mat shot *shudder*. Also, Chef Will answers your recipe questions. Want to get yours in? Just shoot your question to [email protected]. Cheers!

Gaskins on Emma Executive Chef Sam Walker joins Chef William and John Engleman on this month's edition of Bien the Know. They talk about how to create a winter menu, how to get a Valentine's Day menu together and past experiences. What's the line between simmering and boiling in a recipe? Also, how to you chop onions without crying? The answers are on this edition of Bien the Know!

On this holiday edition of Bien the Know, John & William talk with Carrie Burse, Chef & Proprietor at Bentonville Provisions. If you’re looking for holiday gift ideas that chefs use and aren’t gimmicky and breakable, then you’ll want to listen to two chefs that have seen it all. Also, recipe questions for William. Do you get stuck with turkey & ham for both Thanksgiving and Christmas? What kind of stove should Santa bring you- gas, electric or induction? William is actually going through the same dilemma, and he’ll give his two cents! Also, preference between bouillon cubes or broth? He answers all and more on this edition of Bien the Know!

Join Chef Mauk and John Engleman as they interview Valérie Befve from Château Dassault and François Guilloux from Vino Distribution about Bordeaux wines. Chef Mauk also answers your recipe questions. If you have a recipe question that you want read on the podcast, email [email protected]

Food costs have been on the rise, and we get into some of the reasons with Anthony Mirisciotta with Spring Creek Food Hub and Vinni Wade with Ben E. Keith Foods. Also, Chef Mauk takes your recipe questions. You can get your in at [email protected]