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…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.