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Matt Bolus Podcasts

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6 of The Best Podcast Episodes for Matt Bolus. A collection of podcasts episodes with or about Matt Bolus, often where they are interviewed.

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6 of The Best Podcast Episodes for Matt Bolus. A collection of podcasts episodes with or about Matt Bolus, often where they are interviewed.

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Matt Bolus Introduces New Global Flavors To Nashville

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What we covered in this episode

  • Chef Matt Bolus describes his locations in Nashville, TN: The 404 Kitchen and Gertie’s Bar. All lot of global flavors and bourbon!
  • He talks about the types of dishes that bring him comfort.
  • Chef Matt Bolus shares how he navigated through the pandemic situation
  • He talks about the relationship he built with purveyors and with some of Kentucky’s top distillers, allowing him to buy exclusive single barrels to be sold exclusively at Gertie’s.
  • During the pandemic, Chef Matt Bolus started his Culinary Passport Staycation Dinner series in collaboration with people like Chef Chef Andrew Zimmern, Chef Marcus Samuelsson, Chef Carla Hall.
  • Chef Matt Bolus has a passion for Whiskey, specifically Bourbon and Rye. 
  • He gives examples about food and whiskey pairings.
  • Chef Matt Bolus wants to try and taste everything. He uses his tasting experience and music as sources of inspiration.
  • For the best Chicken wings he suggests to “cheat” and start by pre-cooking your wings in an oven or on the grill, or on a smoker.
  • Discover the three cookbooks that inspired Chef Matt Bolus the most and his guilty pleasure food.
  • Series of rapid-fire questions.
  • Link to the podcast episode on Apple Podcast 
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Pork TBone The 404 Kitchen_photo credit Andrea Behrends Chef Matt Bolus – Fresh Burrata – The 404Kitchen Scallop Toast – The 404 Kitchen Butterbeans – The 404 Kitchen




Submitted questions from podcast listeners

What food goes well with bourbon?

You get the pork and rye roasted pork chop, blast of rye whiskey. I always loved the poached pears that we did at Le Cordon Bleu. Old school French dessert, most people don’t get excited about. I can understand why, because it’s a pear and people are thinking about it, but a good friend of mine, Scott Crawford out of Raleigh, North Carolina, came up and did a dinner with Kavalan whiskey, actually Taiwanese. They had a Sherry cask finish. So, Sherry – pears, okay. Those go together. Smokey – pear, that goes together as well. We took this Manzanilla cask finished Taiwanese whiskey, and added a little bit of butter and some sorghum. And we gently poached these pears. Just mind blowing the flavor that came off of it. It was the perfect marriage of flavors.
I love apples and bourbon in many forms, from apple pie to using apples with roasted butternut squash. It was with a pork Tenderloin on the Big Green Egg. I put this fat cap on Tenderloin on the top rack. And underneath that, I built a little boat of aluminum foil with butternut squash, garlic, herbs and gold rush apples and drizzled bourbon all over it. Buffalo Trace bourbon all over it and just let it slow cook. You get these crispy apples with this bright, oaky, woody, and earthy flavor.

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Southern born and raised. My grandfather was Lebanese and my first food memory is Lebanese food. I went to a French culinary school in England and I start a lot of dishes like an old Sicilian lady!

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One of the things that I always focus on is acid brightness, whether it be lemon juice, lime juice, or apple cider vinegar. Acid is going to bring out the flavor in a big way.

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I want to meet you as a purveyor. I want to know what kind of person you are. I’m horrible about asking you random questions that have nothing to do with business at hand.

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With 404 Kitchen Staycation Culinary Series, we are bringing chefs to Nashville like Andrew Zimmer and Marcus Sanderson, and Carla Hall. It’s a way for us to offer a little bit of getaway from the normal break, from your routine, and travel a little without having to go anywhere.

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We are more bourbon centric. The focus is on really on flavor profile and the nuances of it. People have realized over the course of probably the last 10 years, bourbon is much like wine. Particularly with some of the smaller producers, every barrel is different.

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One day I just realized I’m a lot happier at midnight on my hands and knees scrubbing the kitchen floor after a great service than sitting behind this desk in a nice suit, earning great money.

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Links mentioned in this episode

The 404 Kitchen

Gertie’s Bar

Sep 15 2020 · 1hr 1min
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#theroundup with Guest Host Matt Bolus

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Matt Bolus is our guest host as we talk to Chef Aaron Thebault and Tony Mantuano of Yolan. We also talk with Bob Tappan from Sperry's and Sam's Place as our #locallegend. 
Brandon, Delia, and Matt discuss several topics such as influencers asking for handouts, 1 star reviews, and how restaurants handle a bad experience. They also discuss new openings, and a closing. 
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Sep 04 2020 · 1hr 47mins
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Matt Bolus- The 404 Kitchen Part 2

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In the second installment, Chef talks about being nominated for a James Beard award, why he doesn't read reviews, and what is at the heart of service. If you Choose one part to listen to, make it Part 2. 

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Apr 29 2020 · 37mins
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Matt Bolus- The 404 Kitchen

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Part 1

Matt and Brandon discuss pretty much all things that are effecting the restaurant business right now, and a few that don't! During this tough time, it's nice sometimes just to have a conversation and speculate about what is coming, but stay grounded and positive. This is the interview with Matt Bolus that you won't get anywhere else. Cheers!

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This episode is sponsored by
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Apr 29 2020 · 44mins
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Chef Matt Bolus from 404 Kitchen and Gertie's Bar

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404 Kitchen and Gertie's Bar has become the destination for bourbon drinkers in Nashville, TN with great food and an amazing bourbon selection including 404 Kitchen private barrels. Listen as the Dads sit down with Chef Bolus to find out how he became a chef, how he goes about selecting whiskey, and of course, we drank some of his whiskey and talked about it. You will be hard pressed to find a cooler guy to spend an hour with.

Intro/Outro: Springtide "Fall Asleep Under the Millions of Stars"

May 31 2019 · 1hr 18mins
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Episode 22: Matt Bolus, The 404 Kitchen (Nashville, TN)

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It’s obvious from this conversation that Chef Matt Bolus and I know each other and enjoy each other’s senses of humor. Formerly of Charleston, SC, Matt now is the executive chef of The 404 Kitchen in Nashville, a tiny but impressive dining room housed in a former shipping container in one of the coolest buildings in The Gulch. 404 is a hot dining reservation in a town full of them, and Matt is definitely a star chef who has cooked for his share of celebrities as well. We don’t really talk about that so much, but instead a lot about how to overcome mistakes, the beauty of veggies, and artificially pollinating the row of corn in his home garden. Really. That’s just one of the many passions of this lively chef, and he’s always ready to talk about them.

Jun 30 2016 · 26mins