Southern Smoke Festival 2026 | Vol. 2: French Brasseries, Caviar Camp & Great Brisket

Why This Episode Matters Kyle Knall explains why Milwaukee offers the community support to build ambitious restaurants—and a life outside them. Jason Ryczek takes us inside Caviar Camp, from getting into tanks with sturgeon to selecting roe and serving it at Little’s Oyster Bar. Leonard Botello IV reveals what separates exceptional brisket from disappointing barbecue, including the importance of fire management, resting and learning to listen. These conversations celebrate the craft and hospitality behind memorable meals, all in support of Southern Smoke Foundation’s work helping food and beverage workers. The Conversation Back at Southern Smoke Festival in Houston, Mark and Francis welcome returning guest Kyle Knall of Milwaukee’s Birch and newly opened Cassis. Kyle describes his vision for an all-day French brasserie and the community enthusiasm that makes Milwaukee such a rewarding place to cook. They also discuss the city’s cocktail culture and its newest residents, drinks writer Robert Simonson and his wife, Mary Kate Murray. Jason Ryczek of Little’s Oyster Bar offers a remarkably hands-on look at caviar production, including his annual visits to Caviar Camp with mentor Deborah Keane. He discusses selecting roe, using the rest of the sturgeon and developments in no-kill caviar. Back at the table, Jason explains his Southern approach to caviar service, complemented by hush puppies and potato dumplings. Leonard Botello IV of Truth BBQ gets into the details that make great Texas barbecue: quality beef, steady fires, humidity and the crucial resting period. He describes the quiet overnight hours when the sounds of the pit tell him what needs attention, and why experience matters more than a rigid formula. Mark and Francis also share what made their visit to Truth so memorable, from the welcome their luggage received to outstanding brisket, warm hospitality and banana cake with an Old Fashioned. The Guests Kyle Knall — Chef and co-owner of Birch and Cassis in Milwaukee, where he and his wife and business partner, Meghan Knall, combine ambitious cooking with neighborhood hospitality. Jason Ryczek — Chef of Little’s Oyster Bar in Houston, bringing a West Coast perspective to Gulf Coast seafood and a hands-on approach to caviar selection and service. Leonard Botello IV — Owner and pitmaster of Truth BBQ in Brenham and Houston, known for his meticulous approach to Central Texas barbecue. Timestamps 00:00 — Back in Houston for Southern Smoke 01:00 — Kyle Knall: Birch, Cassis and Milwaukee’s dining scene 05:00 — An all-day brasserie and the power of community support 10:00 — Jason Ryczek: Inside Caviar Camp 15:00 — Selecting roe and using the whole sturgeon 17:00 — Developments in no-kill caviar 19:00 — Caviar service with a Southern accent 20:00 — Oysters, Gulf seafood and a taste of place 25:00 — Leonard Botello IV: The welcome at Truth BBQ 30:00 — What makes Texas barbecue distinctive 32:00 — Listening to the pit and learning through experience 38:00 — Great brisket, proper resting and managing the fire Info Southern Smoke Foundation: https://www.southernsmoke.org/ Birch: https://www.birchonpleasant.com/ Cassis: https://www.cassismke.com/ Little’s Oyster Bar: https://littlesoysterbar.com/ Truth BBQ: https://truthbbq.com/ Stage Left events, including the Robert Simonson book signing: https://www.stageleft.com/events/ Oct 26-31 - Spooky Bar at Stage Left Steak  https://www.stageleft.com/event/spooky-bar-1026-1031/ Oct 27, Tuesday - Robert Simonson book signing cocktail party More info - https://www.stageleft.com/events/  Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! [email protected]