Chasing Stars
Welcome to Chasing Stars where two home cooks pursue Michelin glory. Join hosts Sarah & Doug for an adult comedy cooking podcast featuring two dorks in a kitchen.
Episodes
In this episode... Doug's love of Sushi knows no bounds, but Sarah's vegetarianism is a bit of a barrier. Enter Nobu and his delicious solution with a very interesting technique. Join us this week as there's definitely something fishy going on...
Nippon.com. “Why Was Sushi Invented?” Nippon.com, 2020.
Bryant, Anthony J. “Chapter 20: Rice.” Sengoku Daimyo, sengokudaimyo.com.
In this episode... You know we love weird food and this is a weird one. How do make a Chinese and Indian cross over dish? How do you elevate it? Oh - and did we mention it's cauliflower? Yeah, how do you make THAT tasty? Tune in to find out!
“Recipe: Colonel Tso’s Cauliflower (Babu Ji Gobi Manchurian).” Michelin Guide.
“Horn Please, Pinki Ji, Don’t Tell Aunty: How Jessi Singh Turned Indian Dining into a ...
In this episode... On this weeks episode, Doug and Sarah get nice and tropical in true tiki fashion - by getting drunk on the pavement in Hollywood while trying to avoid getting run over by Howard Hughes. Tune in to see how much of this is true!
“Tiki Cocktails: The Sumatra Kula.” Putney Farm, 12 Apr. 2012.
Johnson & Wales University. Historic Restaurant Menus Collection. ScholarsArchive@JWU.
In this episode... In this weeks episode we get to try and figure out what a salad actually is - a task that is harder than you'd think... anyway, join us in the kitchen as we work our way through a lot of different elements. Will we make the perfect salad? Tune in the find out!
Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.
Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
Please support the creators whose work we are attempting to reproduce.
The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks agai...
In this episode... Yeah, you read that right. We are making ice cream from two very unusual ingredients - but that's kinda what cooking Michelin food is about, right? Join us on an episode of unusual tastes that shock the taste buds.
Evliya Çelebi Seyahatnâmesi (Evliya Çelebi’s Book of Travels). Vol. 10. Archive.org, n.d.
“Finns Eat Tar: The Strangest Finnish Ingredient.” Big in Finland, n.d.
Join Sarah and Doug for a special bonus episode featuring a behind-the-scenes tour of Steensma Creamery and Farm in Lynden, Washington. We recently featured Steensma’s skyr in our Skyr Panna Cotta episode, and now we’re taking you straight to the source to learn more about the farm, the creamery, and the people behind it.
Hosts: Sarah Davis & Doug Rig...
In this episode... Looking for something extra special to serve up over summer? Sarah and Doug join with the team at Steensma Creamery to make a deliciously creamy and flexible dessert that is an instant classic.
Davidson, Alan. The Oxford Companion to Food. 2nd ed., edited by Tom Jaine, Oxford University Press, 2006, p. 574.
Isin, Mary. Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts. I.B. Tauris, 2013.
Ossa. [Wo...
In this episode... Doug and Sarah make a classic dish… but is it an American classic? A German classic? An Austrian classic? A Polish classic? A… I think you get the point. Listen to find out!
A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes—from Mom’s to Mario Batali’s. By Frank Bruni and Jennifer Steinhauer, Ecco, 2017.
“Die Österreichische Küche.” 1910.
Ku...
In this episode... Sarah and Doug enter the world of brewing and create Tej - a beverage from Ethiopia made from honey and an unusual ingredient…
Kloman, Harry. Mesob Across America: Ethiopian Food in the U.S.A. iUniverse, 2010.
“Tej Recipe: Ethiopian Honey Wine — Africa’s Ancient Mead Tradition.” Figaro Shakes, n.d.
“What Is Tej? Ethiopia’s Traditional Honey Wine.” Science Insights, n....
In this episode... Hot tea and cold tea existing in the one teacup? Join Sarah and Doug as they delve into modern cookery and techniques while playing with molecular gastronomy.
Glasse, Hannah. The Art of Cookery Made Plain and Easy. 1747.
Martin, T. “The Experimental Researches of Benjamin Thompson, Count Rumford.” Bulletin of the British Society for the History of Science, vol. 1, no. 6, 1951, pp. 144–158.
In this episode... Sarah and Doug discover the history and varied recipe options for the classic condiment, mustard.
Antol, Marie Nadine. The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard. Avery Publishing Group, 1999.
“Bavarikon Manuscript: UBM‑HSS‑00000BAV80000017.” Bavarikon, n.d.
In this episode... join Sarah and Doug and they discover the history and flavor of a traditional pizza.
Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.
“Flourless Pizza: Grant Achatz’s 3‑Michelin‑Starred Creation.” Reporter Gourmet, n.d.
“Gluten‑Free Pizza Flour.” King Arthur Baking Company, n.d.
Groner, Paul. Saichō: The Establishment of the Japanese Tendai School. Unive...
Sarah and Doug discuss some interesting pizza facts. Have you heard of the newest fact from 2026?
Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
Please support the creators whose work we are attempting to reproduce.
The views and opinions expressed on this podcast are entirely...
In this episode... Sarah and Doug try a traditional Japanese sweet served with tea.
Darra Goldstein, editor. The Oxford Companion to Sugar and Sweets. Oxford University Press, 2015, pp. 776–777.
Groner, Paul. Saichō: The Establishment of the Japanese Tendai School. University of Hawai‘i Press, 2000, pp. 38–64.
Heiss, Mary Lou, and Robert J. Heiss. The Story of Tea: A Cultural History and Drinking Guide. Ten Speed Pre...
In this episode... Join Sarah and Doug for a Japanese inspired twist on a Middle Eastern classic - hummus. Our recipe comes from Chef Solemann Haddad of Moonrise in Dubai.
Albala, Ken. Beans: A History. Berg Publishers, 2007.
“Dish Explosion at Moonrise: Inside Dubai’s Michelin-Star Performance.” Michelin Guide, n.d.
“International Hummus Day: Celebrate with Exclusive Recipe from Dubai Moonrise Chef.” The...
In this episode.. join Sarah and Doug as they have a in-depth discussion about life, food, cooking, how spices impact your cooking and much, much, more.
Smith, Blackwell. The Lucky Cajun.
Use promo code STARS at checkout.
Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
Please support the cr...
In this episode... Jambalaya is the quintessential Cajun comfort food. Join Doug and Sarah for a twisty turny exploration of this classic dish with a recipe from Chef Emeril Lagasse in partnership with The Lucky Cajun Handmade Seasoning (www.theluckycajun.com).
Cajun Jambalaya (Emeril Lagasse). Food.com.
Emeril’s Essence Creole Seasoning. Emerils.com.
Smith, Blackwell. The Lucky Cajun. promo code: STARS
In this episode... Moussaka - classically Greek right? This week Doug and Sarah do a deep dive on moussaka with a recipe from Chef Andreas Mavrommatis.
Abu-Fadil, Magda. “How the Eggplant Conquered Arab Cuisine.” New Lines Magazine.
“History of Eggplant (Melintzana).” The Greek Chef.
Perry, Charles, A. J. Arberry, and Maxime Rodinson. Medieval Arab Cookery: Papers by Maxime Rodinson and Charles Perry with a Rep...
In this episode... Oats may sound boring, but these Michelin star oats are far from it. Join Sarah and Doug for a history of oats and a Morroccan inspured oatmeal porridge with dates, orgeat, and oranges from Chef Yannick Alleno.
Gibbons, Ann. “Early Farmers Stockpiled Nature’s Grains before Br...
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