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On the show
From 10 epsHosts
Recent guests
Recent episodes
Two New Downtown Springdale Spots & Start of 2026- Bert Jones & Ben Elstein
Feb 15, 2026
50m 13s
Lessons Learned from 2025- William Mauk & John Engleman
Jan 15, 2026
40m 56s
Last-Minute Gifting- Dana Smith & Melissa Turpin of Honeycomb Kitchen Shop
Dec 15, 2025
47m 17s
Krupp Brothers Winery- Sandy Huffine
Nov 15, 2025
56m 28s
You Sure You Want to be a Chef? Guest- Sam Walker- Gaskins on Emma
Oct 15, 2025
57m 33s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 2/15/26 | Two New Downtown Springdale Spots & Start of 2026- Bert Jones & Ben Elstein✨ | restaurant businessnew openings+3 | Bert JonesBen Elstein | Gaskin’s on EmmaGaskin’s Trattoria+1 | — | Springdalerestaurant openings+6 | — | 50m 13s | |
| 1/15/26 | Lessons Learned from 2025- William Mauk & John Engleman✨ | restaurant trendsfood+3 | William Mauk | Bistro 16 | TexasArkansas | restaurant trendsBistro 16+4 | — | 40m 56s | |
| 12/15/25 | Last-Minute Gifting- Dana Smith & Melissa Turpin of Honeycomb Kitchen Shop✨ | last-minute giftingcooking classes+3 | Dana SmithMelissa Turpin | Honeycomb Kitchen Shop | Arkansas | last-minute giftsHoneycomb Kitchen Shop+3 | — | 47m 17s | |
| 11/15/25 | Krupp Brothers Winery- Sandy Huffine✨ | wine productiongrape integrity+3 | Sandy Huffine | Krupp Brothers Wine | Napa Valley | Krupp Brothers WineNapa Valley+4 | — | 56m 28s | |
| 10/15/25 | You Sure You Want to be a Chef? Guest- Sam Walker- Gaskins on Emma✨ | culinary artschef life+4 | Sam Walker | Gaskins on EmmaFood Network+1 | — | chefculinary school+5 | — | 57m 33s | |
| 9/15/25 | Flipping Bienvenue to Bistro 16 in less than a week- Chef William Mauk✨ | restaurant transformationmenu changes+3 | Chef William Mauk | BienvenueBistro 16 | downtown Springdale | Bistro 16Bienvenue+6 | — | 37m 09s | |
| 8/15/25 | Goat Lab Brewery Moves into Fayetteville- Bill Adams✨ | restaurant openingculinary arts+3 | Bill Adams | Goat Lab BreweryRenzo's Italian Steakhouse | Fayetteville | Goat Lab BreweryFayetteville+6 | — | 35m 47s | |
| 7/15/25 | Burgers and Random Hilarity- Pleasant Counter's Ahren Boulanger✨ | burgersinterview+3 | Ahren Boulanger | Bien the KnowPleasant Counter | — | smashburgersrestaurant+3 | — | 58m 33s | |
| 6/15/25 | Downtown Springdale Street Dinner & Stage (Restaurant Internship) Discussion✨ | Downtown Springdale Street Dinnerrestaurant internship+3 | William Mauk | Flavors of Northwest ArkansasBienvenue Restaurant | — | Downtown SpringdaleStreet Dinner+4 | — | 51m 31s | |
| 5/15/25 | Sourcing and Shipping Fish to NWA- Reiner Wibowo of Rein Sushi and Hibachi✨ | sourcing fishshipping fish+4 | Reiner Wibowo | Rein Sushi & Hibachi | Springdale | fishsushi+4 | — | 45m 59s | |
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| 4/15/25 | Small Plates with Colin Stewart of The Ashleigh | 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. | 41m 48s | ||||||
| 3/15/25 | Keeping the Doors Open- Maudie Schmitt of Cafe Rue Orleans | 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! | 46m 27s | ||||||
| 2/15/25 | Beverage Trends & Stories with Jeffro Brown from the Odd Soul | 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 chef@bienvenuerestaurant.com. Cheers! | 55m 27s | ||||||
| 1/15/25 | The Making of a Winter Menu and Recipe Question & Guest Sam Walker from Gastons on Emma | 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! | 47m 15s | ||||||
| 12/15/24 | Best Kitchen Items For Christmas Gifts- Carrie Burse from Bentonville Provisions, William Mauk from Bienvenue, John Engleman from Flavors of Northwest Arkansas | 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! | 49m 32s | ||||||
| 11/15/24 | Bordeaux Wine with Valérie Befve from Château Dassault and François Guilloux from Vino Distribution | 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 chef@bienvenuerestaurant.com | 55m 09s | ||||||
| 10/12/24 | Food Cost- Anthony Mirisciotta with Spring Creek Food Hub and Vinni Wade with Ben E. Keith Foods | 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 chef@bienvenuerestaurant.com | 48m 32s | ||||||
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