{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fsharp-hot.simplecast.com%2Fepisodes%2F1c6f03e1-1c6f03e1","width":444,"version":"1.0","type":"rich","title":"Episode 62: Sausage Kings: Chefs Thomas Rice & Kurt Guzowski of TÊTE","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/4eb5d7/4eb5d79b-53ce-4f81-bf2a-6d8d597ead4b/c361b31e-34d4-4832-9649-c08fb17614ef/1455216299artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/c361b31e-34d4-4832-9649-c08fb17614ef\" height=\"200\" width=\"100%\" title=\"Episode 62: Sausage Kings: Chefs Thomas Rice &amp; Kurt Guzowski of TÊTE\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Sausage Kings: Chefs Thomas Rice and Kurt Guzowski of TÊTE. This week on Sharp and Hot, hear from the Sausage Kings, Chefs Thomas Rice and Kurt Guzowski of TÊTE, a locally sourced, charcuterie-focused restaurant in Chicagos former meatpacking district. They talk about how they started, the process of making charcuterie and what the scene is like in Chicago. Host Emily Peterson and producer Anne Hogan also open the show with commentary on everything from condiments to holiday baking. This program was brought to you by Heritage Foods USA. In essence, [with charcuterie], you want the good bacteria to grow quicker than the bad can. [28:00] --Kurt Guzowski on Sharp and Hot\n\n"}