S3 E14 Why Do You Do It That Way Episode

Bob Cutler celebrates ten years of Novio's by answering guest questions about the restaurant's rhythms—from closing Sundays to designing the prefix menu—and by explaining how wine dinners, whiskey allocations, and work-life balance all connect to a simple philosophy: serve with integrity, creativity, and heart.

Key Topics

Hospitality and Balance

Bob's choices—like closing Sundays and summer Saturdays—reflect a belief that hospitality starts with caring for staff as much as guests. A rested, happy team delivers a better experience.

Creativity from Constraint

The prefix menu and wine dinners were born from challenge. By turning limitations into opportunity, Novio's has created signature experiences that now define its style.

Ethics and Community in Business

From refusing to overcharge for rare whiskey to teaching honesty in competition, Bob shows how integrity builds trust and keeps Maine's dining culture thriving.

(3:20–4:26) Why Novio's always closes Sundays—and even skipped Valentine's Day—to give staff guaranteed family time and preserve quality.

(5:21–6:15) Summer Saturdays off: giving the team full weekends during Maine's best months while keeping Monday nights strong.

(6:15–7:51) The origins of Novio's wine dinners with Chef Barton Seaver and Barboursville Vineyards, and how they became part of the restaurant's identity.

(11:03–12:29) The prefix menu born from pandemic-era spacing rules—now a four-course format that enhances value and experience.

(13:18–17:14) Inside the bourbon "allocation" debate: why fair pricing, open bottles, and bartender storytelling matter more than hype or resale.

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.