S3 E13 Every Day Is Sunday | Ken Belson

In this episode, Bob Cutler welcomes Ken Belson, longtime New York Times writer and author of Every Day Is Sunday, a deeply reported look into the business of the NFL. Over a Yuzu Suntory Sour and a plate of umami popcorn, they explore Belson's journalism roots, his time living in Japan, and how his career evolved from teaching English abroad to chronicling the rise of one of America's most powerful institutions. The conversation is equal parts newsroom war story and sports business masterclass.

Key Topics

The Business of the NFL

Belson breaks down how a combination of TV rights, free agency, and salary caps reshaped the league in the early '90s, transforming it into a Fortune-500-level enterprise that now defines Sunday culture in America.

Storytelling and Access

Through years of covering sports and global crises, Belson illustrates the power of firsthand reporting—being present for the unscripted, human side of power, whether in NFL boardrooms or disaster zones.

Whiskey, Culture, and Humanity

From Negronis to Japanese whiskey, Belson finds that drinks often unlock stories. His belief that "what did you drink?" can humanize any source underscores his approach to journalism—and to life.

(0:00–1:28) Bob introduces Ken Belson, New York Times writer and author of Every Day Is Sunday, and serves up a Yuzu Suntory Sour paired with umami popcorn.

(5:1 2–10:38) Belson explains the book's origins, born from a decade of unused interviews and notes from covering the NFL's business side.

(09:42–10:35) Belson describes Jerry Jones as "a unicorn," revealing his love of Johnnie Walker Blue and his salesman charm that "could talk a dog off a meat truck."

(13:04–17:48) He recalls the 2011 Japan tsunami, finding survivors from New York, then returning to Japan to meet one of his sources and "get drunk on the New York Times dime."

(25:15–26:45) The two discuss football's future—international growth, gambling addiction risks, and the league's effort to preserve integrity amid massive change.

S3 E12 The Burgundy Experience

In this jet-lagged, joy-filled episode, Bob Cutler returns from a whirlwind trip through Burgundy, France. He's joined by Craft Guild Beer of Maine Brand Manager Justin Frazell to relive their week of vineyards, vintages, and very little sleep -- recalling Grand Cru tastings, Roman cellars, escargot, and French hospitality.

Key Topics

The Soul of Burgundy

The episode captures how Burgundy blends culture, family, and craftsmanship—where even the smallest vineyards welcome guests like family, and history pours from every glass.

Wine Without Walls

From natural wines to family lunches, Bob and Justin highlight authenticity over pretense—celebrating those who open their homes, their cellars, and their hearts to visitors.

Travel as a Toast to Life

Whether it's Barolo or Bordeaux next, the duo celebrates the idea that shared travel deepens appreciation for wine, friendship, and the art of living well.

(0:03–1:26) Bob introduces the "Burgundy Experience," recounting jet lag, lobby bar nights, and dancing in Beaune after touring six vineyards in seven days.

(2:17–3:45) Tastings in Chablis and Champagne, exploring natural no-sulfite wines and debating the myth of sulfites vs. the vacation mindset.

(4:52–7:11) Vineyard highlights—Eric and Damien Foray's family lunch and their "pull the cork" philosophy capturing Burgundy's warmth and simplicity.

(8:20–9:32) Exploring historic wine cellars once used by the French Resistance, blending world history with world-class wine.

(10:41–12:55) Looking ahead to future trips in Piedmont, Bordeaux, Portugal, or Alsace; ending with a toast over a Premier Cru Pinot Noir from Beaune.

S3 E11 Après All Day|TailGate Brewery

In this episode of Après All Day, Bob Cutler and Rich Stoner crack open a TailGate Orange Wheat and welcome Liz Tarry, sales and marketing director for TailGate Brewery to talk about the brewery’s gold-medal beers, its Lager Project craftsmanship, Nashville Sweet Tea, and founder Wes Keegan’s people-first philosophy—all proof that good beer and good company can build real community in the heart of Tennessee.

Key Topics

Craftsmanship and Innovation

TailGate’s lineup blends creativity and precision, from citrusy Orange Wheat to its high-end Lager Project. Each beer reflects the brewery’s obsession with quality and balance over hype and shortcuts.

Diversifying the Taproom Experience

Beyond beer, TailGate has expanded into sweet tea, seltzers, and cold brew—meeting shifting consumer tastes while keeping its Southern roots. The taprooms serve as community hubs where families, students, and locals gather.

Independent Ownership and Company Culture

Founder Wes Keegan’s refusal to take outside investors lets TailGate focus on people over profit. His decision to fully cover employee healthcare and maintain a supportive, creative workplace sets a rare standard in the brewing industry.

(4:20–4:32) TailGate’s flagship Orange Wheat wins Gold at the U.S. Open Beer Championship and remains the brewery’s best-seller.

(5:37–6:03) The team brews 300 unique beers each year, consistently ranking among the top ten U.S. breweries for variety.

(7:28–9:22) Launch of the Lager Project—a premium, Munich-style Helles brewed with imported ingredients and poured via custom Lucre handles at partner bars.

(16:40–18:39) Expansion beyond beer with Nashville Sweet Tea Co., THC seltzers, and cold brew coffee, born from pandemic-era innovation.

(20:21–21:46) Founder Wes Keegan’s leadership—independent, no outside investors, paying 100% of employee healthcare, and fostering a top-ranked workplace culture.

S3 E10 The Black Bear Hockey Episode

Bob Cutler and University of Maine Men's Hockey Coach Ben Barr take a seat at Novio's Table Eleven during Monday Night Dinner Service to talk oysters, Sazeracs, and the revival of Black Bear Hockey—digging into culture, community, and how Maine hockey's identity continues to build around integrity, effort, and pride on and off the ice.

Key Topics

Culture as the Core of Recruitment

Barr emphasizes that winning programs are built from within—when players love where they are, word spreads faster than any recruiter can travel. Team culture now drives success more than individual stats or hype.

Balancing Tradition with Modernization

Maine hockey's renovated facilities and renewed national presence show that the program honors its legendary roots while adapting to new realities in college athletics, from NIL deals to the transfer portal.

Hockey, Family, and Community in Maine

Barr speaks about raising a young family in Brewer, the warmth of Maine's people, and the unique bond between the program and the state—where hockey is more than a sport; it's a shared identity.

(0:26–3:00) Coach Barr joins Bob live at Novio's Bistro, reflecting on Maine's hockey resurgence and the pride of returning to national prominence.

(10:14–14:00) Bob and Ben discuss Maine's new arena, Alfond Foundation support, and how modern facilities elevate recruiting and player experience.

(20:12–25:00) Barr's Recruiting Philosophy emphasises character and culture, which now matter more than traditional scouting—and players who love the program become its best ambassadors.

(40:10–46:30) NIL and transfer portals are reshaping college sports but Maine's advantage lies in hockey's smaller, tighter-knit competitive world.

(55:00–1:03:00) Barr opens up about family life in Brewer, Maine's fan culture, and the community's deep connection to the Black Bear identity.

S3 E9 The Wine Pair Episode

Bob Cutler switches from cocktails to corks, pouring a glass of Italian vino and welcoming Joe and Carmela, co-hosts of The Wine Pair Podcast. Known for their accessible style, the pair share how their show was born during the pandemic as a creative outlet and a way to explore wine together. The trio talk about interviewing winemakers, connecting with listeners, and building a community that avoids the snobbery too often tied to wine culture.

Key Topics

Making Wine Accessible

Joe and Carmela break down barriers to wine appreciation by setting a friendly price cap and speaking in plain language. Like Bob, their humor and candor make wine less intimidating for everyday drinkers.

Honest Reviews and Ratings

By buying their own bottles and using a no-nonsense scale, the pair keep their opinions genuine—offering listeners a trusted shortcut in a crowded wine market.

Wine as Community and Journey

From winemaker interviews to bucket-list vineyard travels, they highlight wine as both a cultural exploration and a way to connect people across geography and generations.

(0:29–1:17) Bob meets Joe and Carmela, co-hosts of The Wine Pair Podcast, who built their show during the pandemic as a creative project and outlet.

(5:14–5:56) Their rule: review wines under $25, buying every bottle themselves to keep reviews honest and accessible.

(11:07–11:48) Bob learns Joe and Carmela refuse free bottles—preferring unbiased takes and using a clear, simple rating system from "buy it" to "pour it down the sink."

(14:15–15:40) Finding good wine means trusting importers, regions, and varietals instead of just fancy labels or scores.

(18:01–19:21)The trio share fan-favorite wines, dream trips to Burgundy and New Zealand, and how unscripted banter keeps their chemistry fresh.

S3 E8 Novio's Radio | Prescribe Me Something Good

Broadcasting remotely *cough cough cough* after catching the school-season bug, Bob Cutler dials into the George Hale Ric Tyler Show on VOM and reflects on the history of "medicinal whiskey" before sharing hot toddy recipes, rum-and-maple variations, and cider or mulled wine twists—all meant to soothe when you're feeling sick—just as so many are today.

Key Topics

The History of Medicinal Spirits

Prohibition-era "prescriptions" of whiskey inspired the idea of cocktails as cures, tying cultural history to today's comforting hot drinks.

Comfort Drinks That Heal

From hot toddies to cider and mulled wine, warm cocktails become seasonal remedies, balancing flavor with soothing effects.

Wellness Meets Moderation

Bob stresses hydration, honey, citrus, and responsible drinking—showing that self-care can be

equal parts ritual and restraint.

Episode Index

(2:16–4:41) Hot toddy basics: bourbon, lemon, honey, and hot water—a classic "cure" that warms and soothes.

(4:41–5:45) Variations with brandy, dark rum, or chamomile tea for deeper, relaxing flavors.

(7:39–9:07) A rum-maple-cinnamon toddy—using Maine maple syrup and stirring with a cinnamon stick for spice and aroma.

(9:44–10:23) Mulled wine, hot cider with rum or whiskey, and even ancho chile liqueur for sinus relief.

(11:20–15:40) Final advice: moderation, hydration, add citrus or honey, and don't ignore medical

cautions when mixing with prescriptions.

S3 E7 3 Days In Louisville|Elizabeth Sutherland

Host Bob Cutler sits down with Elizabeth Sutherland as she plans a three-day Louisville getaway to celebrate her anniversary—aiming to balance bourbon, great food, arts, and a little non-spirits culture. A live call with Michter's JP McCartan adds a premium twist—"bottle your own" barrel-proof bourbon (a Kentucky-only keepsake) and a short list of top cocktail bars and whiskey libraries.

Key Topics

Cadence beats conquest. Treat Louisville like a tasting marathon, not a sprint: anchor one distillery per half-day, eat before you pour, and hydrate between stops. Rotate flavor profiles so your palate isn't blown out, and plug in one culture block (Ali Center, Churchill Downs, Slugger) every afternoon to reset your senses before the evening lineup.

Make a keepsake moment. Pick a single "only-here" highlight—like a bottle-your-own barrel-proof experience or a limited single-barrel pick—and plan the day around it. Snap a photo, note the proof/warehouse/barrel, and grab a matching bar pour later; that bottle becomes the weekend's signature souvenir and an easy on-air story beat when you're back home.

Reset the flavor dial. Book one non-bourbon dinner (e.g., chef's tasting with a wine pairing) and one cocktail bar with impeccable ice and technique to give your taste buds contrast. Aim for a lighter, citrus-forward aperitif before dinner and a stirred nightcap after; you'll finish energized instead of overwhelmed, and the trip will feel curated—not chaotic.

(5:17) Base yourself on Whiskey Row at Hotel Distil; consider the art-filled 21C Museum Hotel and its brunch spot Proof on Main.

(12:00) Pace tastings to avoid palate fatigue; start simple with the Evan Williams Bourbon Experience.

(13:30) Rabbit Hole Distillery impresses with a modern space and its standout barrel-aged gin.

(17:01) Michter's Fort Nelson delivers small-batch tours, a top cocktail bar, and the unique "bottle your own" barrel-proof bourbon.

(17:16) Balance bourbon with non-spirits highlights: dinner at 610 Magnolia or Mayan Café, and cultural stops like the Muhammad Ali Center, Kentucky Derby Museum, Slugger Museum, and the Frazier.

S3 E6 Après All Day | Vail's Oktoberfest

This Après All Day episode takes listeners straight into the heart of Vail's 50th (or technically 55th) Oktoberfest celebration. Hosts Bob Cutler and Rich Stoner welcome special events manager Jeremy Gross to describe how the celebration connects the town's Bavarian-inspired heritage to modern-day mountain culture. Then event producer Brian Nolan pulls back the curtain on what it takes to stage the event—42,000 pints of Stiegl, refrigerated trucks, and teams hauling -- and sometimes bowling -- kegs across town.

Key Topics

Bavarian Tradition Meets Rocky Mountain Culture

Vail's Oktoberfest blends European heritage with Colorado mountain life, celebrating food, beer, and music while honoring the 10th Mountain Division veterans and Bavarian entrepreneurs who shaped the town.

The Scale and Logistics of Celebration

Behind the fun is serious planning: sourcing and moving 400 kegs of beer, designing commemorative Steins, and coordinating events for 55,000 visitors across two weekends.

A Year-Round Destination, Not Just Ski Season

Jeremy Gross highlights how Vail thrives in every season, with concerts, art festivals, and outdoor adventures ensuring Oktoberfest is just one of many reasons to visit.

(2:01) Mountain Mixer results: A.J. Anderson wins with a cocktail that evolves as its flavored ice melts.

(6:17) Jeremy Gross details Vail's Oktoberfest—two weekends of music, food, Stein contests, and Bavarian traditions.

(10:57) The festival's roots trace back to Vail's founding by 10th Mountain Division veterans and Bavarian immigrants.

(16:01) Brian Nolan reveals the logistics—400 kegs of Stiegl, refrigerated trucks, and hauling 42,000 pints across town.

(22:04) Keg bowling and live music (including Grammy-nominated Alex Meixner) headline the can't-miss festival attractions.